Search Results (223)

Pectin is a naturally occurring biopolymer extensively used for applications in the pharmaceutical, biotechnology, and food industries, and is abundantly present in lemon by-products. Although lemon peels represent a highly promising raw material, the structure of pectin is strongly influenced by extraction and drying processes, and the resulting attributes remain insufficiently understood. The present study systematically investigates the impact of conventional hot acid extraction using three different acidifying agents (citric, sulphuric, and hydrochloric) in combination with two drying techniques (oven-drying and freeze-drying) on the physicochemical, structural, thermal, and viscosity–shear rate properties of pectin obtained from lemon by-products (Citrus limon, Portuguese Eureka variety) following the prior recovery of bioactive compounds (essential oils and phenolic compounds). The results demonstrated that citric acid extraction followed by freeze-drying yielded the highest pectin recovery, at approximately 26.7%, highlighting the suitability of this approach for efficient by-product valorisation. Oven-dried pectins exhibited higher moisture contents (8.5–10%) and lower lightness values (L* = 57.02–65.67), indicating darker colouration compared to freeze-dried pectins (L* = 78.82–83.75). All extracted pectins presented a degree of esterification (DE ≥ 50%), classifying them as high-methoxyl pectins. The galacturonic acid (GalA) content ranged from 37.6 to 48.9% for oven-dried samples and increased to 44.1–58.6% for freeze-dried samples. Furthermore, pectin obtained from lemon by-products exhibited a well-defined structural organisation and enhanced thermal stability, especially for freeze-dried pectin samples, and suitable rheological properties, with no statistically significant variations observed between different acids or drying conditions, supporting its technological suitability for applications in the food, cosmetic, and pharmaceutical industries. 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

While individual Si-nutrient interactions have been reviewed separately, a comparative analysis of multiple Si-element interactions remains lacking. This review compares current knowledge on co-application of Si with selenium (Se), sulphur (S), zinc (Zn) and iron (Fe), focusing on stress tolerance, nutrient homeostasis, physiological responses, secondary metabolism and agronomic relevance. The evidence indicates that combining Si with these elements helps maintain reactive oxygen species (ROS) homeostasis, strengthen antioxidant defenses, stabilize photosynthetic function and improve nutrient uptake, translocation and use efficiency. Responses depend on plant species, nutrient form, application strategy and environmental conditions; at the metabolic level, Si-based combinations affect the synthesis of phenolic compounds, amino acids and sulphur-containing metabolites. Si-Se and Si-Fe proved most effective under heavy-metal stress, through regulation of metal transport, detoxification and sequestration, and Si-S and Si-Zn under drought, salinity and nutrient-deficient conditions, by enhancing osmotic adjustment, nutrient-use efficiency, ionic homeostasis and photosynthetic performance. Agronomically, these interactions can increase crop productivity, nutritional value and biofortification potential, and mitigate toxic-element accumulation in edible parts. Knowledge gaps remain regarding molecular regulation, variability among species and environments, and the long-term effectiveness of nanoparticle formulations. Since most evidence comes from hydroponic, pot and greenhouse studies, standardized field experiments are needed to assess agronomic relevance. Full article

The transition toward sustainable and nutrient-dense food systems requires novel plant-based ingredients and multifunctional formulations. In this study, gluten-free pasta was developed from millet (Panicum miliaceum) and psyllium husk (Plantago ovata), enriched with duckweed (Lemna minor) flour at 0–20% inclusion levels, with and without egg addition. The study aimed to evaluate the combined effects of duckweed incorporation and processing (drying, cooking, and in vitro digestion) on nutritional quality, bioactive compound stability, and volatile aroma composition. Duckweed enrichment (5–10–12–50% based on millet flour) contributed to strengthening the protein content, total polyphenol levels, and antioxidant capacity across all formulations. Processing steps markedly influenced compound stability and bioaccessibility: thermal treatments reduced extractable antioxidant activity, whereas simulated gastrointestinal digestion enhanced the bioaccessibility of bioactive compounds. Technological properties were moderately affected, with increasing duckweed levels resulting in longer cooking times and higher water absorption capacity. GC–MS–olfactometry analysis revealed that duckweed flour is characterized by a complex volatile profile dominated by hydrocarbons, aldehydes, alcohols, and sulphur-containing compounds, contributing primarily green, fatty, and herbaceous odor notes. During pasta processing, a substantial shift in aroma composition was observed, with ketones and alcohols becoming dominant, while key duckweed-derived odor-active compounds (e.g., carotenoid degradation products and green leaf volatiles) were partially retained in the final products. Olfactometric evaluation confirmed that although processing reduces aroma intensity, duckweed-related volatile markers remain detectable at higher incorporation levels. Overall, millet–psyllium–duckweed pasta represents a promising gluten-free functional food system combining improved nutritional value with plant-based protein enrichment and antioxidant potential. However, aroma modification during processing remains a critical factor for sensory optimization and consumer acceptance. The results highlight the importance of integrating nutritional, technological, and GC–MS–olfactometry approaches in the development of next-generation sustainable cereal-based foods. Full article

The agrifood industry generates substantial amounts of waste to meet the increasing global food demand, raising environmental concerns. Valorization of these residues through the recovery of high-added-value compounds and renewable energy production, such as biogas via Anaerobic Digestion (AD), offers a sustainable solution. In this study, the potential of Olive Pomace (OP), Brewers’ Spent Grain (BSG), and Cereal Wheat Bran (BR) as substrates for AD was investigated. Lignin was removed from these biomasses using an Ionic Liquid (IL) composed of triethylamine and sulphuric acid ([Et₃N][HSO₄]), and the delignified residues, called Olive Pomace Pulp (OPP), Brewers’ Spent Grain Pulp (BSGP), and Cereal Wheat Bran Pulp (BRP), were evaluated for their biogas and biomethane production potential through the volumetric method, coupled with an alkaline trap for biogas upgrading. An analysis was performed, considering biogas and biomethane yields, AD duration, and energy requirements. Raw biomasses provided different biomethane concentrations, with OP reaching 53.73%, BSG 76.59%, and BR 77.36%. After IL treatment, the methane content was 55.6% for OPP, 60.0% for BSGP, and 54.6% for BRP. Owing to their similar composition, BSG and BR displayed comparable biomethane production profiles. The analysis highlighted BSG and BR as the most efficient substrates for AD following lignin removal. Overall, this approach demonstrates the potential of agro-industrial waste valorization to produce bioenergy and support the transition toward a circular economy. Full article

Background/Objectives: Protein–carbohydrate interactions are implicated in amyloid aggregation pathways associated with Alzheimer’s disease (AD). Designing glycomimetics that modulate amyloid assembly represents a promising strategy. In addition, the interaction of Aβ_1–42 oligomers (Aβo) with prion protein (PrP^C) activates Fyn kinase and leads to Tau hyperphosphorylation, another process characterizing AD. Thus, we generated a library of phenyl 2-acetamidoselenogalactoside mimetics to evaluate their interactions with Aβo and disruption of Aβo–PrP^C binding, and consequently their potential to inhibit Fyn kinase activation. Methods: The synthetic approach comprised azidophenylselenylation, a modified one-pot Staudinger reduction–acylation, a selective α-glycosylation, and deacetylation. Structural diversity was achieved mainly via acylation or ureation. The compounds were screened for binding to Aβo using STD-NMR, ¹⁹F-NMR, and rapid equilibrium dialysis (RED). ADME properties were assessed through microsomal metabolism and solubility assays, while cytotoxicity was evaluated by MTT assays in human embryonic kidney (HEK) cells. Results: Several compounds bound Aβo in STD-NMR experiments, mainly through aromatic and anomeric protons, and phenyl 2-deoxy-2-phenylureido-1-seleno-α-d-galactopyranoside (34) showed the most consistent response, with >50% increase in relative binding signal in competition assays, demonstrating also some inhibition of Aβo–PrP^C interactions (12%). Selenium at the anomeric position enhanced binding compared to sulphur and oxygen analogs. RED experiments confirmed weak binding interactions, consistent with STD-NMR results. ADME revealed that acetylated compounds undergo microsomal metabolism, whereas deacetylated derivatives displayed high aqueous solubility (>100 μM) and showed no cytotoxicity. Conclusions: Phenyl 2-acetamidoselenogalactosides are a novel class of amyloid-binding glycomimetics. Among them, 34 emerges as the most promising compound, combining favorable solubility, metabolic stability, low toxicity, and measurable interference with Aβo and Aβo–PrP^C interactions, thus supporting further developments toward therapeutic applications in AD. Full article

This review synthesises current knowledge on five non-conventional technologies—high-power ultrasound, microwave treatment, pulsed electric fields, high hydrostatic pressure, and microbe-driven precision enology. These technologies have been applied at various stages of wine production, from pre-fermentative maceration to microbial stabilisation and ageing, with the aim of enhancing wine quality, processing efficiency, and stability. Reported achievements include faster and more selective extraction of colour and flavour compounds, improved clarity and chromatic intensity, and more consistent fermentation performance. Specifically, ultrasound treatment enhances phenolic and aromatic extraction through cavitation, accelerating maceration and improving colour and flavour complexity, while microwave treatment rapidly heats grape tissues via dipole rotation and ionic conduction, promoting pigment and aroma release and reducing fermentation or ageing time. Pulsed electric fields induce electroporation of grape cells, facilitating anthocyanin and tannin extraction, whereas high hydrostatic pressure stabilises finished wines by inactivating spoilage microorganisms and enzymes while preserving freshness, aroma, and sensory balance. Finally, microbe-driven precision enology provides a promising approach to producing distinctive wines with regional identity, representing an emerging experimental trend. Recent studies demonstrate that combining these technologies with established enological practices can result in measurable improvements in wine quality. The findings summarised in this review are of great importance for wineries aiming to enhance microbial control, reduce sulphur dioxide dosage in line with the growing demand for low-additive wines, shorten production time, and support more efficient and sustainable winemaking. Full article

The Iulia Felix is a 2nd-century AD Roman shipwreck that was discovered off the coast of Grado in 1986. Following its recovery, the hull was dismantled and treated with high concentrations of PEG 4000 at elevated temperatures. This process was completed in 2003. The elements were then stored for over 20 years. During this prolonged storage period, salt efflorescence developed on some surfaces, raising concerns about ongoing degradation and prompting an investigation into the composition of the wood and how environmental conditions influence it. The efflorescence was analysed using scanning electron microscopy with energy dispersive spectroscopy (SEM-EDS), X-ray powder diffraction (XRPD) and Fourier transform infrared spectroscopy (FTIR). To evaluate the impact of environmental factors, samples were exposed to controlled humidity levels of 35% and 85% until equilibrium was achieved. The analyses identified iron- and sulphur-based compounds, including hydrated ferrous sulphates, calcium sulphate and hydrated iron oxides. These findings suggest a corrosion-related degradation process that originates in a marine burial environment and progresses in humid, oxygen-rich conditions after recovery. The presence of PEG within the efflorescence indicates that environmental conditions after treatment promoted its gradual migration to the surface. Climate testing revealed that PEG 4000 significantly reduced hygroscopic exchange with the environment. Under dry conditions, dimensional changes were minimal, with less than 1% variation in mass and surface area. In contrast, prolonged exposure to high humidity resulted in a 11% increase in mass due to moisture uptake, as well as a roughly 5% increase in surface area. This was accompanied by minor cracking and, in some cases, structural failure. This study highlights the long-term conservation challenges posed by waterlogged archaeological wood treated with high-molecular-weight PEG. It emphasises the importance of continuous environmental monitoring to mitigate degradation processes and preserve structural integrity, providing valuable insights for future museum conservation strategies. Full article

The production of white-skin-macerated wines without sulphur dioxide (SO₂) has increased in recent years, although it presents challenges such as uncontrolled alcoholic fermentation (AF) or malolactic fermentation (MLF) and the production of undesirable compounds. Fumaric acid (FA) is being explored as an alternative to SO₂ due to its antimicrobial and acidifying properties. This study evaluated the effects of vinification type (white skin contact vs. conventional white wine) and different treatments: (i) control without additives, (ii) 0.6 g/L FA, and (iii) 40 mg/L SO₂. After AF, MLF was conducted under three conditions: spontaneous fermentation and two inoculated trials with 10⁶ cells/mL of Oenococcus oeni, one without lees and one with 1 g/L lees from AF. Yeast and lactic acid bacteria dynamics during AF were monitored, along with chemical composition, colour, and sensory characteristics of the wines. Results revealed that the development of AF and final wine compositions were influenced by the vinification type and treatment. During MLF, residual FA from the AF was able to delay its progress but was not sufficient to completely inhibit it. The sensory analysis did not reveal significant differences between treatments. Fumaric acid is a viable alternative to SO₂ for managing MLF in high-pH white wines (including those with skin maceration), allowing for lower SO₂ concentrations and enhanced freshness without impacting sensory quality. Full article

Background/Objectives: This study evaluated the effectiveness of Cotinus coggygria (Smoke Tree) Flower Water mouthwash in reducing halitosis and improving oral hygiene parameters among adolescents undergoing fixed orthodontic treatment. Methods: A double-blind, randomized, placebo-controlled, parallel-group clinical trial was conducted with 30 individuals undergoing treatment with fixed orthodontic appliances. Participants were allocated (1:1) into two groups: Group A received the Cotinus coggygria mouthwash, while Group B received the placebo mouthwash. Hydrogen sulfide (H₂S) concentration in breath, measured by the OralChroma^TM II device, was the primary outcome. Secondary outcomes included dimethyl sulfide [(CH₃)₂S] and methyl mercaptan (CH₃SH) levels, assessed with the same device, and oral hygiene status evaluated using the Modified Silness & Löe Plaque (PI-M) as well as the Silness & Löe Gingival (GI) indices. Normality of the data distribution was assessed using the Shapiro–Wilk test. Statistical analyses were conducted using the Mann–Whitney U test and Student’s t-test. Results: A statistically significant reduction in H₂S levels was observed in the C. coggygria group compared to placebo (p = 0.014). Median H₂S levels decreased from 147.00 ppb at baseline (T0) to 35.00 ppb at follow-up (T1) after 2 weeks. A statistically significant reduction in total VSC levels was also observed in the C. coggygria group compared to placebo (p < 0.001). Median total VSC levels decreased from 254.00 ppb at baseline (T0) to 105.00 ppb at follow-up (T1) after 2 weeks. No significant differences were found between groups for the other volatile sulfur compounds. A Significant improvements were noted in periodontal parameters in favor of the C. coggygria group. The Gingival Index decreased from 2.0 to 1.3 (p < 0.001; 95% CI: −0.7 to −0.2), and the Plaque Index (PI-M) decreased from 1.6 to 1.0 (p = 0.001; 95% CI: −0.7 to −0.3). Conclusions: Cotinus coggygria mouthwash appeared to be an effective adjunct for managing halitosis and improving oral hygiene parameters in adolescents undergoing fixed orthodontic treatment. No adverse effects were reported. Full article

Artisanal cheese quality relies on a complex microbiota. The generalized use of commercial starter cultures has been associated with reduced microbial diversity, fueling interest in using indigenous lactic acid bacteria (LAB) as adjunct cultures. This study aimed to evaluate Ligilactobacillus salivarius SP36 as a starter or adjunct culture in ripened cheeses. Culture-based and culture-independent analyses were performed, together with the assessment of some physico-chemical parameters (pH, water activity, and color), including the profile of volatile compounds. All cheeses were microbiologically safe according to current EU legislation. The pH of the cheese made only with the SP36 strain was higher than those of the cheeses manufactured with a commercial starter (with or without strain SP36). L. salivarius SP36 modulated the aroma profile by increasing ethyl esters, alcohols, ketones, organic acids and sulphur compounds. LAB dominated all cheeses, with the highest microbial diversity in the cheese produced without the commercial starter. Lactiplantibacillus plantarum and Lacticaseibacillus paracasei isolates were obtained from all cheeses. Overall, L. salivarius SP36 seems a promising adjunct for mature cheeses, while autochthonous L. plantarum and L. paracasei isolates represent promising candidates for starter or adjunct cultures. Full article

Garlic (Allium sativum L.) is a significant crop cultivated worldwide for its culinary, nutritional, and medicinal value. This study aimed to evaluate the effects of different fertilization regimes on the bioactive compounds, antioxidant activity, nutritional value, and mineral composition of garlic. The field experiment was conducted at the Institute of Field and Vegetable Crops, in three replications. Fertilization significantly influenced the bioactive compounds, antioxidant activity, nutritional quality, and mineral composition of garlic. Cattle manure proved to be the most effective treatment, increasing protein (by approx. 5.1%), total sugars (17.9%), sucrose (24.9%), sulfur content (7.2%), total phenolics (3.1%), flavonoids (30.7%), and antioxidant activity (by 5.2–23.1% depending on the assay) compared to the control, indicating superior nutritional and functional quality. Multivariate analyses highlighted the significant impact of fertilization regimes on garlic quality, with mineral fertilizer, control (treatment without fertilizer application), and cattle manure enhancing bioactive compounds, antioxidant activity, and nutritional composition. Fertilization had limited effects on macroelements, although cattle and sheep manure increased nitrogen and sulphur contents, while molasses reduced phosphorus and potassium levels. Organic fertilization significantly modified microelement composition, with sheep manure notably increasing zinc and copper, while most fertilizers reduced boron, iron, and sodium contents compared with the control. Animal-based fertilizers, particularly cattle manure, provide a sustainable alternative to mineral fertilization, enhancing garlic’s dry matter, nutritional and bioactive compounds, and antioxidant activity. Full article

As diets shift towards more plant-based patterns, nutrients mainly supplied by animal-sourced foods are receiving greater attention. Among these are sulphur-containing amino acids (SCAAs) such as taurine, methionine, and cysteine. These compounds play important roles in neuroprotection, antioxidant defence, and cellular signalling; functions that are closely linked to cognitive health. This systematic review examined the effects of SCAA supplementation on cognitive performance in randomised controlled trials (RCTs). Eight RCTs involving 244 healthy participants met the inclusion criteria. All trials focused exclusively on taurine; no studies were found that tested methionine or cysteine. Each used an acute, single-dose design, assessing key cognitive domains and mood outcomes. Overall, acute doses of taurine (typically 1–3 g, up to ~50 mg/kg) produced, at best, small and inconsistent improvements in cognitive function. Most cognitive outcomes showed no effect. Trials that combined taurine with caffeine showed more reliable performance benefits, but they did not isolate taurine’s independent effects. Similarly, any positive effects on mood or well-being were minor, inconsistent, and typically observed only under specific conditions, such as when taurine was combined with caffeine, exercise, or sleep deprivation. Importantly, none of the studies measured participants’ habitual diets, baseline SCAA status, or specifically recruited individuals with low intake of animal-source foods. This means the cognitive effects of reduced SCAA intake in plant-based diets remain unknown. Current evidence from acute taurine trials provides limited support for short-term benefits to cognition or mood. Longer-term, well-designed studies are urgently needed. These should assess habitual diet and baseline SCAA status and focus on populations with lower animal-derived food intake. Only then can we determine whether lower SCAA availability in plant-based diets represents a nutritional ‘green gap’ with implications for brain health. Full article

The aim of the presented article is the comparison of external monetary environmental impacts generated by railway and road transport in Slovakia region. The Kralovany–Trstena regional line located in the northern Slovakia was selected. The monetary impacts of environmental pollution from transport on this line were analysed. Various pollutants were selected for the assessment from exhaust gases, such as fine particulate matter PM_2.5, nitrogen oxides (NO_x), sulphur dioxide (SO₂), non-methane volatile organic compounds (NMVOC), and ammonia (NH₃). The Cost–Benefit Analysis methodology was applied for the calculation of monetary impacts. The results point out that the usage of diesel multiple units on the given line has a significant impact on the monetary impacts of pollutant emissions. Full article

Lung cancer (LC) remains the leading cause of cancer-related death worldwide, largely due to late-stage diagnosis and the limited performance of current screening strategies. In this preliminary study, headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME/GC-MS) was used to comprehensively characterize the urinary volatilome of LC patients and healthy controls (HCs), with the dual aim of defining an LC-associated volatilomic signature and identifying volatile organic metabolites (VOMs) with discriminatory potential. A total of 56 VOMs spanning multiple chemical classes were identified, revealing a distinct metabolic footprint between groups. LC patients exhibited markedly increased levels of terpenoids and aldehydes, consistent with heightened oxidative stress, including lipid peroxidation, and perturbed metabolic pathways, whereas HCs showed a predominance of sulphur-containing compounds and volatile phenols, likely reflecting active sulphur amino acid metabolism and/or microbial-derived processes. Multivariate modelling using partial least squares-discriminant analysis (PLS-DA, R² = 0.961; Q² = 0.941; p < 0.001), supported by hierarchical clustering, demonstrated robust and clearly separated group stratification. Among the detected VOMs, octanal, dehydro-p-cymene, 2,6-dimethyl-7-octen-2-ol and 3,7-dimethyl-3-octanol displayed the highest discriminative power, emerging as promising candidate urinary biomarkers of LC. These findings provide proof-of-concept that HS-SPME/GC-MS-based urinary volatilomic profiling can capture disease-specific molecular signatures and may serve as a non-invasive approach to support the early detection of LC, warranting validation in independent cohorts and integration within future multi-omics diagnostic frameworks. Full article