Search Results (192)

Arugula leaves (Diplotaxis tenuifolia L. and Eruca sativa L.) are a must-have ingredient in ready-to-eat salads, as they are prized for their appearance, taste, and flavor. The nutraceutical properties of this leafy vegetable are attributed to the presence of valuable secondary metabolites, such as phenolic acids and glucosinolates. Using UHPLC-Q-Orbitrap HRMS analysis and ion chromatography, we characterized the content of phenolic acids, glucosinolates, nitrates, and organic acids in organic arugula [Diplotaxis tenuifolia (L.) DC] and evaluated how the foliar application of three different non-microbial biostimulants (a seaweed extract, a vegetable protein hydrolysate, and a tropical plant extract) modulated the expression of these. Although the application of vegetable protein hydrolysate increased, compared to control plants, the nitrate content, the application of the same biostimulant increased the total content of glucosinolates and phenolic acid derivatives by 5.2 and 17.2%. Specifically, the foliar application of the plant-based biostimulant hydrolyzed protein significantly increased the content of glucoerucin (+22.9%), glucocheirolin (+76.8%), and ferulic acid (+94.1%). The highest values of flavonoid derivatives (173.03 μg g⁻¹ dw) were recorded from plants subjected to the exogenous application of seaweed extract. The results obtained underscore how biostimulants, depending on their origin and composition, can be exploited not only to improve agronomic performance but also to enhance the nutraceutical content of vegetables, guaranteeing end consumers a product with premium quality characteristics. Full article

Sweetness is a key dimension of sensory experience in food, and variations in the type and concentration of sweeteners can elicit distinct brain responses. In this study, electroencephalography (EEG) was employed to systematically evaluate neural activity elicited by different concentrations of sucrose solutions (1%, 3%, 5%, and 7%) and by non-nutritive sweeteners matched in perceived sweetness to a 7% sucrose solution (10% erythritol, 0.0133% sucralose, and 0.0368% stevioside). The results revealed that an increased sucrose concentration was associated with progressively weaker EEG signal intensity, suggesting that the brain can effectively distinguish sweetness intensity. Under iso-sweet conditions, different types of sweeteners induced significantly distinct EEG patterns, indicating that the nature of the sweetener modulates flavor perception at the neural level. Further analysis showed increases in both δ- and α-band power following sweet taste stimulation, with prominent activations observed in the frontal, parietal, and right temporal regions. These findings demonstrate the utility of EEG in detecting subtle differences in brain responses to sweeteners, offering new insights into the neural mechanisms underlying sweet taste perception. Full article

Sweet sensing is a fundamental sensory experience that plays a critical role not only in food preference, reward and dietary behaviour but also in glucose metabolism. Sweet taste receptors (STRs), composed of a heterodimer of taste receptor type 1 member 2 (T1R2) and member 3 (T1R3), are now recognised as being widely distributed throughout the body, including the gastrointestinal tract. Preclinical studies suggest these receptors are central to nutrient and glucose sensing, detecting energy availability and triggering metabolic and behavioural responses to maintain energy balance. Both internal and external factors tightly regulate their signalling pathways, and dysfunction within these systems may contribute to the development of metabolic disorders such as obesity and type 2 diabetes (T2D). Functional magnetic resonance imaging (fMRI) has provided valuable insights into the neural mechanisms underlying sweet sensing by mapping brain responses to both lingual/oral and gastrointestinal sweet stimuli. This review highlights key findings from fMRI studies and explores how these neural responses are modulated by metabolic state and individual characteristics such as body mass index, habitual intake and metabolic health. By integrating current evidence, this review advances our understanding of the complex interplay between sweet sensing, brain responses, and health and identifies key gaps and directions for future research in nutritional neuroscience. Full article

Cannabis sativa L. exhibits a complex sensory profile governed by a diverse range of volatile and non-volatile compounds. Volatile constituents—such as terpenes, aldehydes, ketones, esters, and sulfur-containing compounds—together with non-volatile taste-active molecules including flavonoids and phenolic compounds, underlie its distinctive aroma and flavor. This review examines how genetic diversity, cultivation practices, and post-harvest processing modulate the synthesis, accumulation, and chemical transformation of these metabolites in the cannabis flower. It discusses recent advancements in the extraction, identification, and quantification of these compounds, highlighting the crucial integration of chemical characterization with sensory evaluation. By synthesizing findings from advanced analytical methodologies, this review addresses the challenges and opportunities involved in defining the sensory profiles of C. sativa L. varieties. Drawing insights from research on other consumer plants, strategies for future innovations are outlined, including the discovery of novel aroma and flavor compounds and the development of a universal cannabis aroma and flavor wheel. This work aims to support advancements in breeding programs, enhance product quality control, and guide future research in cannabis sensory science. Full article

Peptides are currently vital components in nutrition with physiological advantages beyond a basic diet. This systematic review aims to explain their significance in metabolic, behavioral, and musculoskeletal health, focusing on their therapeutic benefits, molecular mechanisms, and bioactivities. This systematic review analyzed clinical trials from PubMed and Scopus databases in the time range of 2019 to 2024, following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) standards, that investigated the role of peptides in human nutrition. Eight randomized clinical trials (RCTs) met the predefined metabolic, behavioral, and musculoskeletal health inclusion criteria. Peptides are derived from various sources, including milk, fish, and plants, and show various bioactive characteristics such as anti-inflammatory effect, improved muscle protein synthesis, and immune modulation. Some important findings emphasize their potential to govern metabolic processes, defend against chronic diseases, and enhance gut health. For instance, glucagon-like peptide (GLP-1) controls taste perception and appetite stimulation, and collagen peptides strengthen the musculoskeletal system. Peptides display intriguing potential as nutrients for addressing global health challenges, including behavioral responses, aging, and metabolic syndrome. Future investigations would focus on bioavailability, optimizing dosage, and demographic-specific treatments. Full article

The essential micronutrient zinc is known to inhibit gastric acid secretion (GAS), where its homeostasis is strictly regulated. We hypothesized that the gastric bitter taste receptors, TAS2Rs, regulate the following: (i) zinc-modulated proton secretory activity (PSA) as a key mechanism of GAS and (ii) zinc homeostasis in immortalized parietal cells. To confirm this hypothesis, human gastric tumor cells (HGT-1) were exposed to 100–1000 µM of zinc salts for 30 min in order to quantitate their TAS2R-dependent PSA and intracellular zinc concentration using a fluorescence-based pH sensor and ICP-MS, respectively. Thereby, we identified TAS2R43 as a key player in parietal cell PSA and zinc homeostasis, with both conclusions being verified by a CRISPR-Cas9 knockout approach. Moreover, by regulating the zinc importer protein ZIP14, TAS2R43 proved to perform a protective role against excessive zinc accumulation in immortalized parietal cells. Full article

Sugar apple (Annona squamosa) is prized for its excellent taste, rich nutrition, and diverse uses, making it valuable for both fresh consumption and medicinal purposes. Predominantly found in tropical regions of the Americas and Asia, its harvesting remains labor-intensive in orchard settings, resulting in low efficiency and high costs. This study investigates the use of computer vision for sugar apple instance segmentation and introduces an improved deep learning model, GCE-YOLOv9-seg, specifically designed for orchard conditions. The model incorporates Gamma Correction (GC) to enhance image brightness and contrast, improving target region identification and feature extraction in orchard settings. An Efficient Multiscale Attention (EMA) mechanism was added to strengthen feature representation across scales, addressing sugar apple variability and maturity differences. Additionally, a Convolutional Block Attention Module (CBAM) refined the focus on key regions and deep semantic features. The model’s performance was evaluated on a self-constructed dataset of sugar apple instance segmentation images captured under natural orchard conditions. The experimental results demonstrate that the proposed GCE-YOLOv9-seg model achieved an F1 score (F1) of 90.0%, a precision (P) of 89.6%, a recall (R) level of 93.4%, a mAP@0.5 of 73.2%, and a mAP@[0.5:0.95] of 73.2%. Compared to the original YOLOv9-seg model, the proposed GCE-YOLOv9-seg showed improvements of 1.5% in the F1 score and 3.0% in recall for object detection, while the segmentation task exhibited increases of 0.3% in mAP@0.5 and 1.0% in mAP@[0.5:0.95]. Furthermore, when compared to the latest model YOLOv12-seg, the proposed GCE-YOLOv9-seg still outperformed with an F1 score increase of 2.8%, a precision (P) improvement of 0.4%, and a substantial recall (R) boost of 5.0%. In the segmentation task, mAP@0.5 rose by 3.8%, while mAP@[0.5:0.95] demonstrated a significant enhancement of 7.9%. This method may be directly applied to sugar apple instance segmentation, providing a promising solution for automated sugar apple detection in natural orchard environments. Full article

This study aimed to develop innovative fruit leather with programmed health-promoting properties, enriched with fructooligosaccharides (FOS) from chicory and Jerusalem artichoke. Their physicochemical properties were assessed, including the profile of polyphenolic compounds, pro-health effects, and sensory characteristics. The products contained various fruits (including pear, red currant, peach, and haskap berry) and 10% FOS powders. It was shown that the addition of FOS reduced acidity and total sugar content while increasing fiber content—especially fructans—and selected minerals (K, Mg, Zn). The addition of FOS also modulated the profile of polyphenolic compounds, whereas fruit leather without FOS was characterized by a higher concentration of these compounds. It was shown that the addition of chicory significantly modulates the ability to inhibit α-glucosidase. At the same time, in the case of the Jerusalem artichoke, the inhibition efficiency depends on the type of fruit matrix. Sensory-wise, the highest scores were given to recipes without FOS additives, with Jerusalem artichoke being better accepted than chicory. The results indicate the potential of using FOS as a functional additive, but their effects on taste and texture require further optimization. Full article

This study investigates the impact of dynamically adjusting the potassium-to-calcium ratio (molar ratio) in nutrient solutions used on cherry tomatoes at different growth stages (seedling, flowering and fruit setting, and maturity) to enhance fruit appearance, nutritional quality, and mineral content. By focusing on the ‘Saopolo’ variety, 17 treatments were implemented, each involving a specific potassium-to-calcium ratio in the nutrient solutions applied during the seedling, flowering and fruit setting, and fruiting stages. The aim was to optimize the nutrient solution formula and enhance fruit quality. Fruit quality parameters were assessed at the initial maturity stage across various treatments, encompassing commodity quality (fruit stalk length, fruit shape index, and fruit hardness), taste quality (total soluble sugar, titratable acid content, and sugar-acid ratio), nutritional quality (vitamin C (Vc), soluble protein, and lycopene content), antioxidant quality (total phenol and flavonoid content), as well as comprehensive quality (soluble solids content). Principal component analysis was conducted on these parameters. Additionally, mineral element levels in fruits were analyzed at different developmental stages (white ripe, color transition, and mature stages). When tomato plants were treated with nutrient solutions containing varying potassium-to-calcium ratios at different growth stages, observations revealed distinct outcomes in the first fruit cluster. T15 (seedling stage (A): 0.5 times standard nutrient solution; flowering and fruit-setting stage (B): potassium-to-calcium = 1.6:1; fruiting stage (C): potassium-to-calcium = 2.1:1) exhibited the highest fruit firmness (1.54 kg·cm⁻²), while T14 (A; B (K:Ca = 1.6:1); C (K:Ca = 2.0:1)) elevated levels of total soluble sugars (6.59%), titratable acidity (0.74%), soluble proteins (2.79 mg·g⁻¹), and total phenolics (2.56 mg·g⁻¹). T13 (A; B (K:Ca = 1.6:1); C (K:Ca = 1.9:1)) demonstrated superior soluble solids (5.9%), lycopene (32.09 µg·g⁻¹), and flavonoid contents (0.77 mg·g⁻¹), whereas T12 (A; B (K:Ca = 1.6:1); C (K:Ca = 1.8:1)) showcased the highest sugar–acid ratio (12.63) and soluble solids content (5.9%). Notably, T8 (A; B (K:Ca = 1.5: 1); C (K:Ca = 1.9:1)) exhibited the highest Vc content (10.03 mg·100 g⁻¹). Mineral element analysis indicated that an increased potassium-to-calcium ratio in the nutrient solution during various growth stages enhanced phosphorus and potassium uptake by the fruits but hindered the absorption of nitrogen, calcium, magnesium, and iron. In summary, employing half the standard nutrient solution dosage during the seedling stage, utilizing a potassium-to-calcium ratio of 1.6:1 in the nutrient solution at the flowering and fruit setting stage, and applying nutrient solution T13 with a potassium-to-calcium ratio of 1.9:1 during the fruit-bearing phase, optimally coordinates fruit nutrient accrual and enhances flavor quality. These findings support the use of stage-specific nutrient modulation to improve cherry tomato quality in controlled-environment agriculture. Full article

Background/Objectives: Pediatric drug administration is hindered by difficulties in swallowing conventional medications and the unpalatable taste of many drugs. Among diseases highlighting the need for improved pediatric delivery, tuberculosis (TB) stands out. One form of the disease is latent TB infection (LTBI), which is concerning in children. Effective LTBI treatment is crucial for prevention, with isoniazid (INH) widely used for its proven efficacy and safety. This study aims to develop innovative 3D-printed chewable gels containing INH for LTBI treatment. Methods: The gels were formulated using gelatin and carrageenan gum, sugar-free sweeteners, and flavoring. Two batches were prepared, and using 3D printing (3DP) with a semi-solid extrusion (SSE) module, chewable gels were produced. Rheological properties were measured to assess the feasibility of 3DP-SSE, evaluating the structural integrity and adequate fluidity of the formulation. The 3D-printed chewable gels were evaluated by visual, mass, and dimensional characteristics. In addition, the water activity, texture profile, INH and degradation product content, in vitro release, and taste-masking were investigated. Results: The optimized formulation maintained suitable rheological properties for 3DP-SSE, demonstrating consistent weight, dimensions, and stability after the process. The texture achieved a balance between printing parameters and shape maintenance, and the INH presented an immediate-release profile (>85% within 30 min). The chewable gels showed an improvement in palatability compared to conventional INH tablets. Conclusions: This innovative approach offers a promising solution for pediatric LTBI treatment, as it improves efficacy, medication acceptability, and on-demand access. Full article

The development of black tea quality is the outcome of the synergistic interaction between tea cultivars and the ecological environment of the production area, including factors such as climate, soil, and cultivation practices. Nevertheless, within a specific geographical region, systematic analysis of the environmental regulation mechanisms governing processing adaptability and quality formation among different cultivars remains insufficient. This study evaluated six Camellia sinensis cultivars from the Jingshan region of Hangzhou, China, integrating non-targeted metabolomics, sensory profiling, bioassays, and molecular docking to elucidate cultivar-specific quality attributes. Non-volatile metabolomics identified 84 metabolites linked to color and taste, including amino acids, catechins, flavonoid glycosides, and phenolic acids. Sensory and metabolite correlations revealed that amino acids enhanced brightness and imparted fresh-sweet flavors, while catechins contributed to bitterness and astringency. Specific metabolites, such as 4-hydroxybenzoyl glucose and feruloyl quinic acid, modulated color luminance. Volatile analysis identified 13 aroma-active compounds (OAV ≥ 1), with 1-octen-3-ol, phenylacetaldehyde, and linalool endowing JK with distinct floral-fruity notes. Molecular docking further demonstrated interactions between these volatiles and olfactory receptors (e.g., OR1A1 and OR2J2), providing mechanistic insights into aroma perception. These findings establish a robust link between cultivar-driven metabolic profiles in black tea, offering actionable criteria for cultivar selection and quality optimization in regional tea production. Full article

Lignification of juice sacs is a primary contributor to reductions in fruit quality, with impacts on taste and economic value of pomelo (Citrus grandis). To date, information on the regulation of fruit lignification remains fragmentary. In this study, we first analyzed the relationship between lignification and nutrient status of pomelo juice sacs, which revealed a significant positive correlation between nitrate (NO₃⁻) concentration and lignin concentration, with over 60% of lignin accumulation explained by NO₃⁻ levels in three models of machine learning-based regression. Results from field trails in 11 pomelo orchards, as well as in pear fruits and soybean roots exposed to low or high NO₃⁻ supplies, further demonstrated that nitrate plays an important role in lignification. Transcriptomic analysis further showed that pomelo laccases (CgLACs) were more intensively up-regulated upon addition of NO₃⁻ than any of the genes encoding one of the other 12 enzymes involved in lignin biosynthesis. Among the nine identified CgLACs, CgLAC3 was the most significantly up-regulated CgLAC in high nitrate treated plants. Over-expressing CgLAC3 increased lignin concentrations in both pomelo albedo and soybean hairy roots. Taken together, we conclude that nitrate modulates fruit lignification in pomelo through regulation of CgLAC3 expression, which suggests that NO₃⁻-N fertilization may affect fruit lignification, and thereby can be managed to improve fruit quality. Full article

Mushrooms are highly perishable, with a shelf life of up to three days. Considering their richness in nutrients and unique taste and aroma, extending their shelf-life presents a valuable field of exploration. Essential oil fumigation, already studied in plants, could effectively preserve mushroom quality by slowing the loss of nutrients. This study focused on the fumigation of two wild mushroom species, Boletus edulis and Imleria badia, as well as one cultivated species, namely, Agaricus bisporus, treated with Foeniculum vulgare (fennel) and Picea abies (spruce) essential oils. The fumigated mushrooms were stored for 4 days under non-optimal conditions and analysed for their content of free sugars and sugar alcohols, total FFA, composition of all fatty acids, vitamins, and ergosterol. The results were analysed using a linear model with three-way variable interactions, ANOVA type III, and multivariate PCA. The key findings indicated that spruce and fennel essential oil fumigation assured a high content of vitamin C (40 and 32.78 mg/100 g d.w.) and ergosterol (0.265 and 0.257 g/100 g d.w.) in B. edulis and a high content of vitamin D₂ (1.94 and 1.55 µg/100 g d.w.) in A. bisporus. The results demonstrated that treating mushrooms with essential oils can effectively modulate the nutritional value loss. Full article

Non-alcoholic wine is becoming popular as a healthier alternative to traditional wine, offering potential health benefits without the risks of alcohol consumption. Sensory attributes, such as taste and aroma, significantly influence consumer preferences, with sweet, sour, and balanced fragrances favored over bitter or medicinal notes. A lower alcohol content can enhance the complexity of sensory properties, suggesting that non-alcoholic wines provide an appealing experience. Moderate consumption, particularly of red wine, has been linked to reduced cardiovascular mortality, attributed to phenolic compounds like resveratrol and quercetin present in both alcoholic and non-alcoholic wines. These bioactive components are associated with reduced risks of chronic diseases by modulating biochemical pathways and gene expression. Health-conscious consumers are increasingly taking these benefits into account in their purchasing decisions. Non-alcoholic wines may appeal to individuals seeking health benefits without the presence of alcohol. While some evidence supports the health advantages of wine, most research is observational, and the specific benefits of non-alcoholic options need further investigation. Challenges include isolating the effects of wine’s bioactive compounds from other factors and creating appealing non-alcoholic wines through innovative fermentation techniques, such as using non-Saccharomyces yeast strains. Overall, non-alcoholic wine holds promise for those seeking sensory and health benefits without alcohol, highlighting the need for ongoing research and innovation in production methods to enhance its appeal and validate its benefits. Based on recent findings, this review will examine the sensory qualities and health benefits of non-alcoholic wine. Full article

Background: Obesity is associated with the altered gustatory perception of dietary fatty acids. Celastrol, a triterpene, has been demonstrated to exert anti-obesity effects in rodents. We assessed the role of Celastrol in the modulation of the oro-sensory perception of lipids in control and high-fat diet (HFD)-induced obese mice. Methods: Male mice of the C57B/6J strain were fed a HFD for 11 weeks and then were administered or not with Celastrol further for 4 weeks. The body weight was recorded weekly. Before the sacrifice, the animals were subjected to oro-sensory detection of a dietary long-chain fatty acid in a two-bottle choice paradigm. After the sacrifice, the fungiform taste buds were isolated and analyzed for mRNA expression, encoding fat sensors (CD36 and GPR120) and pro-inflammatory cytokines (IL-1β, IL-6 and TNF-α). Circulating concentrations of IL-6 and TNF-α were also determined, and liver was used to analyze the mRNA expression of lipogenic genes. Results: Celastrol administration in obese mice decreased body weight and also re-established the loss of oro-sensory perception for a dietary fatty acid, and this phenomenon was, in part, due to the upregulation of mRNA, encoding fat taste receptors (CD36 and GPR120) in tongue taste bud cells. Furthermore, Celastrol decreased inflammation both in taste buds and blood circulation. Conclusions: Our findings suggest that Celastrol decreases body weight gain, ameliorates the gustatory perception of lipids, and downregulates inflammation in obese mice. Full article