Search Results (1,333)

The rise in diabetes and obesity worldwide has created an urgent demand for low-sugar, nutrient-dense foods with appealing flavors. This study established an endogenous and “rapid validation–stable production” platform to enhance the flavor of edible tomato fruits by integrating two key technologies in the MicroTom cherry tomato: (1) TRV viral vector-mediated transient expression and (2) Agrobacterium-mediated stable genetic transformation. We employed the human sweet taste receptor TAS1R2 for in vitro functional validation and objectively demonstrated that tomato-derived recombinant thaumatin II exhibits receptor-binding activity equivalent to that of the native protein, overcoming the limitations of traditional sensory evaluation. Non-targeted metabolomic analysis (covering 1236 metabolites) confirmed that thaumatin II expression did not significantly alter the profiles of sugars, organic acids, or key flavor compounds in tomato fruits. This provides safety data supporting the development of “ready-to-eat sugar-substitute fruits.” Our strategy offers a solution and theoretical technical support for the development of low-sugar, high-nutrient foods. Full article

Additive manufacturing can be regarded as a game-changing approach for paediatric drug development, as children have special drug-related requirements which are rarely met by conventional technologies. Traditional dosage forms have considerable drawbacks, among them dose, excipient safety, and taste issues, which can be resolved by using three-dimensional (3D) printing. Ease of swallowing and an appealing design are among the improvements brought forth by 3D printing techniques. Techniques that have been thoroughly researched in the paediatric field include hot-melt extrusion (HME) coupled with fused deposition modelling (FDM), direct powder extrusion (DPE) and semisolid extrusion (SSE) 3D printing. Selective Laser Sintering (SLS) 3D bioprinting and binder-jet (BJ) 3D printing are other less known but highly useful techniques. A number of studies focus on significant subjects for the paediatric medicine domain, such as the acceptability of the produced formulations, the size of tablets, the design, the concealment of bitter API flavour, and the stability of the dosage forms. The 3D-printed oral formulations are varied: conventional-sized tablets, miniaturised tablets, chewable tablets, and orodispersible films or tablets. Most of the drugs used in the presented studies are essential medicines for children, for which commercial products with flexible doses and age-appropriate characteristics are often lacking. The practical implications of currently published studies and future directions for paediatric pharmaceutical 3D printing are described. Although there is a substantial amount of technical and in vitro data as well as paediatric engagement work on this subject, its translation into clinical practice is still limited. The clinical efficacy of 3D-printed dosage forms has to be further researched, since only a few studies have targeted this aspect. Full article

Background: Phytochemicals play a crucial role in determining the sensory qualities and nutritional value of plant-based foods. They influence flavour perception by interacting with aroma, taste, and texture. Terpenes, phenolic compounds, and flavonoids are particularly important as they contribute to the characteristic sensory profiles of foods while offering antioxidant, anti-inflammatory and anticancer properties that support the prevention of diet-related chronic diseases. Methods: A systematic literature search was conducted in PubMed, Web of Science, Scopus, and EMBASE, complemented by Google Scholar. The search focused on peer-reviewed articles, reviews, and meta-analyses published within the last two decades, prioritising studies on phytochemicals, their biosynthesis, the molecular mechanisms of flavour formation, and their functional properties in plant-based foods. Keywords included ‘phytochemicals’, ‘flavour development’, ‘flavonoids’, ‘terpenes’, ‘phenolics’, ‘plant foods’, ‘molecular pathways’, and ‘food processing’. Relevant studies providing mechanistic insights were selected. Results: Terpenes, phenolic compounds, and flavonoids modulate sensory attributes by interacting with taste and olfactory receptors, and they contribute to antioxidant and anti-inflammatory mechanisms. Food processing influences the stability, bioavailability, and efficacy of these compounds, thereby affecting flavour and health-promoting potential. Modern analytical techniques enable the detailed characterisation of these compounds and their sensory and functional roles. Conclusions: By integrating insights from sensory science and nutrition, this review emphasises the dual importance of phytochemicals in enhancing consumer acceptance and promoting health. Understanding their mechanisms and how they respond to processing can inform the development of plant-based foods that are enjoyable and nutritious. Full article

Cookies are widely consumed bakery products valued for their pleasant taste and texture; however, their high fat content contributes significantly to their caloric density and cardiovascular diseases. Therefore, the development of alternatives for replacement of saturated and trans fatty acids in bakery goods has attracted considerable scientific interest. In this study, the potential application of structured emulsion supplemented with blackcurrant pomace (EBP) as saturated fat (margarine) replacer in shortbread cookies was investigated by employing black currant pomace/rapeseed oil/water (15/30/55 w/w/w) emulsion to replace margarine in cookies at 50 and 70% substitution; full-fat cookies were also tested as a control. With increasing EBP substitution level, the cookie diameter decreased, thickness and hardness increased, and a lower color lightness was noted. Meanwhile, total phenolic content was greater for the EBP-fortified cookies than the control. Nevertheless, the 50% margarine substituted cookie received acceptable ratings for odor, flavor, hardness, fragility, and overall acceptability by sensory evaluation. This indicates that the use of EBP as substitute of solid fats in cookies offers the advantage of producing healthier and more acceptable products depending on the degree of fat replacement. Full article

Background/Objectives: Lidocaine hydrochloride (LD-HCl) is the most commonly used local anesthetic in dentistry, often administered with epinephrine to extend its duration and reduce systemic absorption. However, its relatively short duration of action, the need for repeated injections, and the unpleasant taste may limit patient compliance and procedural efficiency. This study aimed to develop and evaluate a novel injectable nanoemulsion-based in situ gel depot system of LD to provide prolonged anesthetic activity. Methods: LD-loaded nanoemulsions were formulated by high-shear homogenization followed by probe sonication, employing Miglyol 812 N (oil phase), a combination of Tween 80 and soy lecithin (surfactant–co-surfactant), glycerin, and deionized water (aqueous phase). The selected nanoemulsion (S1) was dispersed in a thermoreversible poloxamer solution to form a nanoemulgel. The preparation was evaluated for globule diameter and uniformity, zeta potential, surface morphology, pH, drug content, stability, rheological behavior, injectability, and in vitro drug release. Analgesic efficacy was assessed via tail-flick and thermal paw withdrawal latency tests in Wistar rats. Cardiovascular safety was monitored using non-invasive electrocardiography and blood pressure measurements. Results: The developed nanoemulsions demonstrated a spherical shape, nanometer size (206 nm), high zeta-potential (−66.67 mV) and uniform size distribution, with a polydispersity index of approximately 0.40, while the nanoemulgel demonstrated appropriate thixotropic properties for parenteral administration. In vitro release profiles showed steady LD release (5 h), following the Higuchi model. In vivo studies showed significantly prolonged analgesic effects lasting up to 150 min (2.5 h) compared to standard LD-HCl injection (p < 0.001), with no adverse cardiovascular effects observed. Conclusions: The developed injectable LD in situ nanoemulgel offers a promising, patient-friendly alternative for prolonged anesthetic delivery in dental and operative procedures, potentially reducing the need for repeated injections and enhancing procedural comfort. Full article

Alzheimer’s disease (AD) is a complex pathological process that incurs significant societal costs, yet effective treatments have not yet been developed. Novel compounds targeting β-amyloid, based on the amyloid cascade hypothesis, have failed to demonstrate clinical efficacy. Among natural products with diverse mechanisms, components contained in Astragali radix have shown anti-dementia effects in various preclinical studies, including improved cognitive function, reduced β-amyloid levels, and decreased insulin resistance. This study administered a water-extracted roasted Astragali radix (RA) to 3-month-old female 5xFAD mice for 3 months, observing changes in cognitive behavior, blood glucose, and neural signaling. RA lowered glucose levels, improved working memory, fear avoidance memory, and spatial memory, and reduced anxiety behavior in 5xFAD mice. In the hippocampus, the protein expression of BDNF and p-CREB/CREB was increased, while p-JNK/JNK was decreased. The effects of RA were similar to unroasted Astragali radix in 5xFAD mice, with some components being more abundant. Therefore, RA enhances its taste and aroma, making it suitable for long-term consumption in the form of tea, which could be effective in preventing neurodegenerative diseases such as dementia. Full article

This study investigated the physicochemical characteristics, functional and technological properties, and consumer acceptability of multi-millet extruded snacks using a fuzzy logic approach, with particular emphasis on key sensory parameters: color, flavor, taste, and texture. Four formulations were developed using varying proportions of proso, kodo, and foxtail millets: S1 (50% proso millet), S2 (50% kodo millet), S3 (50% foxtail millet), and S4 (33% each). Physicochemical analysis indicated minimal nutrient (fiber, ash, and protein) loss during extrusion, while technological properties such as water absorption index (WAI: 5.71 g/g), water solubility index (WSI: 5.66–6.61%), and bulk density (0.13 to 0.16 g/cm³) yielded favorable results, contributing to improved texture and taste. The observed changes in starch structure positively influenced the organoleptic qualities of the snacks. Sensory evaluation, conducted by a 20-member panel, revealed that S3 (50% foxtail millet) received the highest acceptability scores, followed by S4, S2, and S1, and was rated as ‘very good.’ Among the sensory attributes, taste emerged as the most critical factor influencing consumer preference, followed by texture, flavor, and color. This study emphasizes the importance of integrating sensory analysis with fuzzy logic modeling to systematically optimize the formulation and processing conditions. This strategy enhances product quality by aligning technological functionality with sensory appeal, offering a robust framework for the development of consumer-preferred, health-oriented snacks and reducing the risk of market failure. Full article

This study investigated the phytochemical composition, antioxidant properties, and sensory characteristics of cold-pressed juices prepared from red beet (Beta vulgaris L.) and tarragon (Artemisia dracunculus L.) microgreens, which remain largely unexplored as raw materials for beverage production. Targeted analyses using spectrophotometric methods and UHPLC-Q-ToF-MS identified betalains as major pigments in beet juice and estragole together with quercetin glycosides in tarragon juice, highlighting their contrasting phytochemical profiles. Beet juice exhibited higher total phenolic 73.48 ± 2.11 mg GAE/100 mL and flavonoid contents 47.26 ± 1.44 mg QE/100 mL, along with betalains 32.85 ± 1.09 mg/100 mL, while tarragon juice contained more chlorophylls 18.73 ± 0.92 mg/100 mL. Antioxidant assays confirmed superior ABTS 132.84 mg TE/100 mL and FRAP 118.42 mg TE/100 mL activities in beet juice, with values strongly correlated to phenolic concentration. Sensory evaluation with trained panelists and a consumer group n = 74 indicated moderate acceptance, with tarragon juice rated slightly higher for taste and overall acceptability despite the stronger visual appeal of beet juice. These findings provide evidence that both beet and tarragon microgreens can serve as complementary sources of bioactive compounds and colorants, supporting their application in the development of cold-pressed functional beverages with distinct nutritional and sensory attributes. Full article

Kombucha is a functional beverage with growing popularity due to its health-promoting properties. This study aimed to evaluate the impact of herbal infusions on the quality of green tea-based kombucha. Four variants were prepared: a control (K1) and three experimental samples combining 70% green tea with 30% (v/v) Mentha spicata (K2), Hibiscus sabdariffa (K3), or Clitoria ternatea (K4). Fermentation lasted four days at 24 ± 1 °C. Physicochemical parameters, polyphenol profile (HPLC), microbiological safety, and sensory quality were assessed using QDA and electronic tongue analysis. K3 showed the highest polyphenol content (291 mg/L), especially catechins. K4 achieved the highest overall sensory quality due to its fruity aroma, balanced sweet-sour taste, and favorable microbiological profile. K2 had the lowest caffeine content (114 mg/L) and a distinct minty flavor. All samples were microbiologically safe. Herbal additives influenced fermentative microbiota: K3 had fewer acetic acid bacteria, while K4 had the highest lactic acid bacteria count. Electronic tongue analysis confirmed sensory panel results and revealed distinct taste profiles among the variants. Herbal infusions significantly enhance the nutritional and sensory properties of kombucha. Their use offers a promising strategy for developing functional beverages with tailored characteristics. Full article

Yuanjiang Miscanthus lutarioriparius, which is rich in various bioactive components, exhibits significant potential in the development of functional foods. However, research on its application in dairy products remains relatively limited. This study fermented yogurt using different concentrations of Yuanjiang Miscanthus lutarioriparius water extract (0%, 0.1%, 0.2%, and 0.4%) as a functional additive, investigating its effects on the rheological properties, oxidative capacity, sensory quality, and volatile components of yogurt during storage. The results showed that during storage, the rheological properties (such as moisture content, apparent viscosity, storage modulus, etc.), the viable counts of Streptococcus thermophilus and Lactobacillus bulgaricus, and the DPPH/ABTS/FRAP radical scavenging rates of asparagus yogurt were significantly superior to those of the control group (p < 0.05), indicating that the lactic yogurt exhibited better texture, stability, and overall sensory acceptance. The 0.2% addition group exhibited the best inhibitory effect on lactic acid bacteria after acidification and the most stable acidity changes. The 0.4% addition group achieved an ABTS radical scavenging rate of 58.4% on the 7th day of storage, significantly higher than other groups (p < 0.05). The asparagus yogurt contained 64 volatile flavor compounds (20.31% alcohols and 21.88% ketones), which was higher than the control group (45 compounds), and introduced new aldehydes (tridecanal) and esters (methyl salicylate, ethyl palmitate), imparting a mild sourness and spicy flavor. Sensory evaluation results indicated that the 0.2% addition group scored the highest in texture, flavor, and taste, aligning with its rheological properties and color. This provides a theoretical basis for the development of highly stable and active functional asparagus yogurt. Full article

Growing consumer awareness of the link between diet and health has increased interest in functional foods, including fermented juices. Grapefruit juice has potential health-promoting properties, but its bitter taste limits its acceptance by consumers. This study aimed to develop a fermentation process for debittering grapefruit juice at natural pH using Lacticaseibacillus rhamnosus and naringinase. Grapefruit juice was fermented with Lactic. rhamnosus using free naringinase and naringinase immobilized on carob gum and chitosan supports at 30 ± 0.2 °C for 72 h. Naringin concentration, bacterial cell count, total phenol content, organic acids, carbohydrates, antioxidant activity, and pH were analyzed. Naringinase immobilized on carob gum demonstrated the highest efficiency, hydrolyzing over 42% of naringin after 24 h (from 418.20 to 241.19 μg/mL). The free enzyme reduced the naringin concentration to 155.28 μg/mL after 48 h. The highest Lactic. rhamnosus cell count (2.05 × 10⁹ CFU/mL) was achieved with the free enzyme. Total phenol content decreased from 42.24 to 16.58 mg GAE/100 mL when using naringinase immobilized on chitosan. The combined use of naringinase and Lactic. rhamnosus enables the development of an integrated process that improves consumer acceptance with potential applications in the functional beverage industry. Full article

Objective: This pilot study investigated the association between chronic kidney disease (CKD) and oral health, focusing on the prevalence and severity of periodontal disease (PD) in the different CKD stages. Moreover, we explored how systemic alterations related to kidney dysfunction may influence oral conditions. Methods: A cross-sectional observational study was conducted on seventy-five adult CKD patients (stages G1–G5) under conservative therapy. Participants underwent clinical, biochemical, and dental assessments. Periodontal parameters, such as the plaque index, bleeding on probing, clinical attachment loss, and gingival recession, were evaluated. Results: A significant inverse relationship was found between the estimated glomerular filtration rate (e-GFR) and PD severity, plaque index, and gingival inflammation. Advanced CKD patients exhibited a higher prevalence of generalized gingivitis and more severe PD stages and grades. Patients with e-GFR below 44 mL/min/1.73 m² had a 3.3-fold higher risk of developing PD. In our population, the prevalence of xerostomia and dysgeusia was 45% and 15%, respectively, with taste alteration correlating directly with declining kidney function. Conclusions: CKD patients demonstrate compromised oral health, with an increased risk of PD. Renal dysfunction appears to be a significant factor influencing the onset and progression of PD. Further studies are necessary to clarify the underlying mechanisms and to develop integrated management strategies. Full article

The collagen jelly market is expanding amidst rising consumer health consciousness. However, the high sugar and calorie contents of traditional collagen jellies make them unsuitable for patients with diabetes or obesity. The aim of this study is to develop a low-sugar collagen jelly using fruit and vegetable powder (apple, carrot, and tomato) and to identify the optimal manufacturing conditions by evaluating physicochemical and sensory properties. Texture profile analysis (TPA), proximate composition, color analysis, total flavonoid and polyphenol content, and antioxidant activity were evaluated in jellies containing 0–10% fruit and vegetable powder. Sensory evaluation on color, flavor, taste, texture, and overall preference was performed using a seven-point Likert scale. The antioxidant capacity of the jelly increased with the addition of the fruit and vegetable powder. Among the formulations evaluated, jelly containing 8% mixed powder achieved the highest preference score, highlighting its potential for consumer acceptance. This result can be attributed to the successful integration of a low-sugar base with antioxidant-rich powders, which offers both health benefits and strong consumer appeal. Full article

This study investigates the economic role of wine tourism in Nemea, Greece, a prominent Protected Designation of Origin (PDO) wine-producing region. Employing a mixed-methods approach, the research combines interviews with local stakeholders and a structured post-wine-tasting visitor survey to assess wine tourism’s contribution to local development. A two-step multivariate analysis, incorporating Multiple Correspondence Analysis and Hierarchical Cluster Analysis, reveals five distinct visitor profiles differing in spending behaviour, familiarity with the destination, and engagement patterns. While high-spending visitors support winery revenues, their limited local integration reduces their broader developmental impact. Conversely, younger and repeat domestic visitors offer more dispersed economic benefits through overnight stays, gastronomy, and cultural participation. In addition, local stakeholders highlight the region’s viticultural identity and growing tourism interest as strengths but also note persistent weaknesses such as inadequate infrastructure, limited coordination, and underdeveloped visitor services. The study concludes that visitor segmentation offers actionable insights for enhancing wine tourism’s developmental role. Targeted strategies tailored to specific visitor types are essential for improving integration with the local economy. These findings contribute to ongoing discussions on how wine tourism can act as a lever for inclusive, sustainable rural development in traditional wine regions. Full article

Background: Bariatric surgery (BS) is the most effective long-term treatment for severe obesity, but many patients develop food intolerances that either reduce protein and micronutrient intake or shift consumption toward easily tolerated, calorie-dense “safe” foods (e.g., sweets, ice cream, sugar-sweetened beverages, refined-flour snacks), compromising nutrient adequacy and weight-loss maintenance. This narrative review summarizes evidence on the prevalence, mechanisms, and clinical impact of food intolerances after BS, focusing on red meat, dairy, water, cereal, and vegetables, and offers practical nutritional management strategies. Methods: A targeted literature search of PubMed and Cochrane Library from the past 10 years was conducted. Studies were selected based on relevance and quality. Results: Intolerance patterns vary by food type and surgical method. Red meat is the most frequently problematic food, with some patients symptomatic for years despite gradual improvement. Dairy products cause gastrointestinal discomfort in some cases, partly due to lactose intolerance. Cereal products may initially cause swallowing difficulties but are generally well tolerated two years postoperatively. Water intolerance mainly occurs shortly after sleeve gastrectomy (SG), linked to sleeve aperistalsis and edema, resolving within weeks. Cooked vegetables are overall well tolerated across procedures. Mechanisms behind intolerance include mechanical restriction, altered gastric emptying, exaggerated entero-hormonal responses, and new taste aversions. Conclusions: Food intolerances are a common, procedure-specific consequence of BS, requiring systematic assessment and personalized dietary management. Early management—modification of consistency, portion control, and supplementation—can improve product tolerance, prevent nutritional deficiencies, and support sustainable weight loss. However, further prospective studies on the mechanisms of food intolerances are needed. Full article