Search Results (2,144)

This study evaluated the effects of different storage conditions, varying in light exposure, relative humidity (RH), and packaging materials, on the physicochemical stability of Lobosphaera sp. biomass, the retention of bioactive compounds, and the bioactivity of its extracts. Under light and 75% RH, the biomass absorbed moisture over time, reaching 0.779 ± 0.003 g/g dry weight (DW) after three months. This was accompanied by a decline in luminosity, chroma, and hue values. In contrast, samples stored under other conditions showed minimal changes, indicating that high humidity, combined with light exposure, compromises biomass stability. Packaging in metalized polyethylene terephthalate (PETmet/PE) effectively preserved the water content, color, and carotenoid levels during a two-month storage period. Bioactive compounds extracted via hydroethanolic ultrasound-assisted extraction yielded 15.48 ± 1.35% DW. Total phenolic content (TPC) of the extracts declined over time in both PETmet/PE and low-density polyethylene (LDPE) packaging, though the decrease was less pronounced in PETmet/PE. Antioxidant activity, assessed via the ABTS assay, remained stable, regardless of storage duration or packaging. Antimicrobial activity of the extract decreased over time but remained more effective against Gram-positive bacteria (Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes), with PETmet/PE packaging better preserving antimicrobial efficacy than LDPE. These findings underscore the importance of optimized storage conditions and packaging for maintaining the quality and bioactivity of Lobosphaera sp. biomass and its extracts. Full article

Background/Objectives: Maxillofacial silicone prostheses’ long-term color stability remains a challenge. This study aimed to evaluate and compare the color stability of conventional and digital maxillofacial silicone elastomers mixed with nano-sized antimicrobial additives (ZnO nanoparticles and chlorhexidine salt-CHX) at various concentrations over a 10-week period. Methods: A total of nine groups (n = 10) of maxillofacial silicone elastomers were prepared. These included a control group (no additives), conventionally pigmented silicone, digitally pigmented silicone (Spectromatch system), and silicone mixed with ZnO or CHX at 1%, 3%, and 5% by weight. Specimens were fabricated in steel molds and cured at 100 °C for 1 h. Color measurements were performed at baseline and after 1, 4, 6, and 10 weeks using a Minolta Chroma Meter (CIELAB system, ΔE₀₀ formula). Data were analyzed using two-way ANOVA and Tukey HSD post hoc tests (α = 0.05). Results: Color changes (ΔE₀₀) ranged from 0.74 to 2.83 across all groups. The conventional pigmented silicone group showed the highest color difference (ΔE₀₀ = 2.83), while the lowest was observed in the ZnO 1% group (ΔE₀₀ = 0.74). Digital silicone and all antimicrobial-modified groups exhibited acceptable color stability (ΔE₀₀ < 3.1). Time significantly affected color difference, with the largest change occurring during the first four weeks (p < 0.05), followed by stabilization. Regression analysis confirmed high color stability over time for all groups except the conventional pigmented group. Conclusions: This is one of the first studies to directly compare digital and conventional pigmentation methods combined with nano-antimicrobials in maxillofacial silicones. Maxillofacial silicone elastomers mixed with up to 5% ZnO or CHX maintained acceptable color stability over 10 weeks. Digital pigmentation is similar to conventional methods. The incorporation of nano-antimicrobials offers significant microbial resistance and improved color retention. Full article

Since wheats used for use in brewing mainly belong to the winter red hard hybrid endosperm type, this paper examined the influence of different proportions of wheat of this type (seven varieties) in the ratio of 0–100% in the grist, both unmalted and as wheat malt. The quality of the starting wheats, the resulting malts and mashs with different added wheat proportions (100, 80, 60, 40, 20 and 0%) were examined. The obtained results show that the maximum shares of wheat/wheat malt in the infusion are significantly different between varieties of similar initial quality. However, they can differ considerably for the same variety when it is used as unmalted raw material and when it is used as wheat malt. Wheat malt can be added to the mixture in a significantly larger proportion compared to unmalted wheat. Furthermore, when an extended number of criteria (parameters) are applied, some varieties may be acceptable that otherwise would not be if the basic number of parameters were applied (total protein—TP, total soluble protein—TSP and viscosity—VIS) and vice versa. The inclusion of other parameters—filtration speed (FIL), saccharification time (SAC), color (COL), proportion of fine extract (EXT) and fermentability of pomace (FAL) (some of which have the character of so-called “cumulative parameters”)—complicates a clear classification into the aforementioned qualitative groups but also increases the number of varieties acceptable or conditionally acceptable for brewing. Full article

The aim of this study was to develop a mathematical model to predict the body weight of tilapia fingerlings using variables obtained through computer vision. A total of 2092 tilapia fingerlings and juveniles, weighing between 10 and 100 g, were fasted for 12 h, anesthetized, weighed, and photographed using an iPhone 12 Pro Max at 33 cm height in a closed container with different bottom colors. Images were segmented using Roboflow’s instance segmentation model, achieving 99.5% mean average precision, 99.9% precision, and 100% recall. From the segmented images, area, perimeter, major axis (MA), minor axis (SA), X and Y centroids, compactness, eccentricity, and the MA/SA ratio were extracted. Seventy percent of the data was used to build the model, and 30% for validation. Stepwise multiple regression (backward selection) was performed, using body weight as the dependent variable. The prediction model was: −17.7677 + 0.0007539(area) – 0.0848303 (MA) – 0.108338(SA) + 0.0034496(CX). The validation model showed similar coefficients and R² = 0.99. The second validation, using observed versus predicted values, also yielded an R² of 0.99 and a mean absolute error of 1.57 g. Correlation and principal component analyses revealed strong positive associations among body weight, area, axes, and predicted values. Computer vision proved effective for predicting tilapia fingerlings’ weight. Full article

Background: Biostimulants naturally improve plant growth, stress tolerance, and nutrient use efficiency and activate defenses by increasing protective metabolites (phenols, anthocyanins) in grapes. In viticulture, especially when using inactive yeasts, they modulate genetic expression and improve the skin resistance, color, and aroma profile of wine grapes in line with sustainable practices. Methods: Two wine grape cultivars, Merlot and Cabernet Sauvignon, were sprayed with the inactive yeast Saccharomyces cerevisiae in a single treatment in pre-veraison or in a double treatment in pre-veraison and veraison. Berry weight, must, total polyphenols, anthocyanins, and mechanical and colorimetric properties were measured on fresh grapes. Results: Two-way ANOVA revealed that titratable acidity (TA), pH, and total polyphenol content (TPC) were not affected, while mean berry weight and anthocyanin content varied by cultivar, treatment, and interaction; total soluble solids (TSS) differed only by cultivar. Inactive yeasts reduced weight in the single-treatment thesis but stabilized it in the double-treatment one; anthocyanins decreased in Cabernet Sauvignon but increased in Merlot. Mechanical and colorimetric analyses showed cultivar-dependent responses, with significant improvements in elasticity, skin thickness, and hue of berries, especially in Merlot when the treatment was applied twice. Conclusions: Inactive yeasts (IYs) showed an effect on the weight of the berries, the anthocyanins, the mechanics, and the color; Merlot significantly improved skin thickness, elasticity, and hue; and Cabernet remained less reactive to treatments. Full article

Background: Type 2 diabetes (T2D) is a growing public health concern, particularly in low- and middle-income countries. Although prediabetes is a major risk factor for T2D, it remains largely underdiagnosed and untreated. Structured lifestyle interventions have proven effective in preventing diabetes, but their feasibility within the Brazilian public health system remains unclear. Methods: This multicenter pilot randomized controlled trial assessed the feasibility of a culturally adapted lifestyle intervention (PROVEN-DIA) across the five regions of Brazil. A total of 220 adults at high risk for T2D were randomized to an intervention group or a control group (usual care) and followed for three months. Both groups received similar educational content on healthy eating and physical activity, but the intervention group participated in a structured and personalized lifestyle program with regular follow-up sessions. The primary outcome was adherence to dietary recommendations, assessed using the BALANCE Index—a validated dietary score (range: 0–40) based on the Brazilian Cardioprotective Diet that classifies foods into color-coded groups according to nutritional quality—along with engagement in moderate-to-vigorous physical activity (MVPA). Secondary outcomes included diet quality (DQIR), anthropometric and metabolic parameters. Results: Feasibility was demonstrated by a 93.2% retention rate (n = 205). There was no significant difference in the primary outcome (simultaneous improvement in diet and MVPA). However, the PROVEN-DIA group exhibited significantly greater improvements in diet quality, with a 2.8-point increase in the BALANCE Index (vs. 0.5 in the control, p = 0.03), and a significant improvement in the DQIR (p < 0.001). No significant differences between groups were observed in MVPA, HbA1C, glycaemia, or body weight. Conclusions: The PROVEN-DIA intervention proved feasible within the Brazilian public health context, resulting in significant improvements in dietary quality among individuals at high risk for T2D. A larger trial with longer follow-up is warranted to evaluate its effectiveness in preventing the progression to diabetes. However, to enhance physical activity outcomes, specific adaptations and targeted strategies may be required to better support participant engagement in exercise. Full article

This study evaluated the production performance and egg quality of Lohmann Brown laying hens fed diets containing different levels of Corn Bran with Solubles (CBS). A total of 144 hens aged 44 weeks were assigned to three treatments in a completely randomized design, with eight replicates per treatment and six birds per replicate. The experimental treatments included diets with CBS inclusion levels of 0%, 5%, and 10%. The experiment lasted 84 days (44 to 55 weeks of age). Data were analyzed via one-way ANOVA, with mean differences evaluated using Tukey’s HSD test (α = 0.05). No significant effects were observed for laying rate, feed intake, feed conversion ratio, or egg mass (p > 0.05). However, egg quality parameters such as shell percentage, shell weight per unit surface area (SWUSA), and yolk color were influenced by the treatments (p < 0.05). Hens fed diets with 5% CBS exhibited higher shell percentage and SWUSA compared to those on the 0% CBS diet. Yolk color intensity increased with higher CBS inclusion levels. In conclusion, incorporating up to 10% CBS in corn–soybean meal diets for laying hens can enhance egg yolk pigmentation. Notably, including 5% CBS improves eggshell quality. Full article

The use of microwaves (MWs) has been proposed as an energy-efficient method for reducing checking. Along with understanding moisture distribution, it is essential to consider structural characteristics to explain how MWs reduce checking. The influence of MWs on these characteristics depends on the food matrix’s dielectric and viscoelastic properties, which vary significantly between fresh and pre-baked dough. This study investigates the effects of MW treatment applied before (MW-O) or after conventional oven baking (O-MW) on low-fat biscuits that are prone to checking. Color (CIELab), thickness, moisture content and distribution, checking rate, texture, sensory properties, energy consumption and baking time were analyzed. The findings suggest that MWs reduce checking rate by eliminating internal moisture differences, while also changing structural properties, as evidenced by increased thickness and hardness. MW-O eliminated checking (control samples showed 100%) but negatively affected color, texture (increased hardness and breaking work), and sensory quality. The O-MW checking rate (3.41%) was slightly higher than in MW-O, probably due to the resulting different structural properties (less thickness, less hardness and breaking work). O-MW biscuits were the most preferred by consumers (54.76% ranked them first), with color and texture close to the control samples. MW-O reduced total energy consumption by 16.39% and baking time by 25.00%. For producers, these improvements could compensate for the lower biscuit quality. O-MW did not affect energy consumption but reduced baking time by 14.38%. The productivity improvement, along with the reduction in checking and the satisfactory sensory quality, indicates that O-MW could be beneficial for the bakery sector. Full article

(1) Background: Metabolic-dysfunction-associated steatotic liver disease (MASLD) is now the most prevalent chronic liver disease worldwide, posing a growing public health concern. While dietary improvements are key to prevention, the impact of different vegetable types remains unclear. This study focuses on the association between vegetable consumption and the risk of MASLD in a cohort of Southern Italy. (2) Methods: This research involved 1297 participants from the NUTRIHEP study, examining overall vegetable intake and classifying them into color subgroups to determine optimal quantity and variety for risk reduction. (3) Results: Daily consumption of approximately 325 g (two servings) of total vegetables significantly reduces the risk of MASLD (OR: 0.521; 95% CI: 0.317; 0.858). Among the subgroups, green vegetables were most protective at 35 g/day, while red and orange vegetables offered protection at 130 g/day. A higher intake of the other vegetable category, specifically onions, was associated with a reduced probability of MASLD (OR = 0.995; 95%CI: 0.989; 0.999). (4) Conclusions: These findings suggest a threshold effect, where moderate but regular consumption of specific vegetables offers maximal protection. Consuming excessive amounts may not enhance this benefit within this cohort. Cultural and regional dietary patterns should be considered when designing targeted nutritional interventions. Full article

A yellow leaf mutant named ‘ZT00091’ was discovered during the cultivation of the melon variety ‘ZT091’. An analysis of the leaf ultrastructure revealed that the chloroplasts of ‘ZT00091’ were significantly smaller than those of ‘ZT091’, with irregular shapes, blurred contours, and no starch granules. Metabolomic analysis revealed 792 differentially abundant metabolites between ‘ZT00091’ and ‘ZT091’, with 273 upregulated and 519 downregulated. The Kyoto Encyclopedia of Genes and Genomes (KEGG) results indicated that the differentially abundant metabolites were enriched mainly in the carotenoid pathway. qRT-PCR was used to analyze key genes in the carotenoid pathway of melon. Compared with those in ‘ZT091’, the genes promoting carotenoids and lutein in ‘ZT00091’ were significantly upregulated, which may explain the yellow color of ‘ZT00091’ leaves. Significant differences in the chlorophyll contents (chlorophyll a, chlorophyll b, and total chlorophyll) and carotenoid contents were found between ‘ZT00091’ and ‘ZT091’, indicating that the yellowing of melon leaves is related to changes in the carotenoid and chlorophyll contents. This study provides a theoretical basis for research on the molecular mechanism of melon yellowing. Full article

The impact of processing time, temperature, and sample on solution ratio parameters, along with pulsing microwave pretreatment, was assessed in the osmotic dehydration of waxy skin highbush blueberries. Fresh blueberries were pre-treated with 20% microwave power for 90 s before being subjected to osmotic dehydration for 8 h in a 60 °Brix sucrose solution, with three different sample to solution ratios (1:4, 1:7, and 1:10). Changes in water loss, solid gain, total anthocyanin content, total phenolic content, and total soluble solid content during osmotic dehydration, as well as color and texture changes, were investigated at four temperature levels (room temperature, 60 °C, 65 °C, and 70 °C). The highest rate of reduction in the total soluble solid content in the osmotic solution was observed during the initial hours (0–4 h) of the process. The most effective combination for reducing the total soluble content of the osmotic agent involved the microwave-pretreatment of the blueberries at 70 °C, using a sample to solution ratio of 1:4, resulting in a decrease of 11.98%, compared to 7.83% for non-pretreated samples. The solid gain was found to be affected by the sample to solution ratio × temperature × pretreatment at a 1% probability level (p ≤ 0.01). The temperature, osmotic solution ratio, and microwave pretreatment interacted together to affect the quality parameters of the osmotically dehydrated blueberries, including total anthocyanin content, total phenolic content, and color. Higher temperatures, along with microwave pretreatment, showed the worst effects on the quality characteristics mentioned. Microwave pretreatment did not change the texture significantly in comparison with non-pretreated blueberry samples. The enhancing effect of microwave pretreatment and higher temperatures on the efficiency of the osmotic dehydration process was obvious. An optimized microwave pretreatment can reduce both the required processing time and temperature for the osmotic dehydration of waxy skinned blueberries, which in turn can lead to the higher quality preservation of processed blueberries and lower energy consumption. This could be especially useful for the large-scale processing of waxy skinned berries. Full article

Goat milk has lower allergenicity and high commercial value but faces storage limitations, often leading to waste. Converting it into powder increases costs, making blending with non-dairy ingredients, such as rice flour, a viable alternative to reduce costs and potentially improve nutrition. In this this study, we developed five dairy compounds by replacing 10–49% of goat milk powder with rice flour. We evaluated their nutritional and physical properties compared to pure goat milk powder and rice flour. Analyses included water activity, total solids, protein, lipids, energy value, color, flowability, wettability, polyphenol content, mineral profile, and morphology. Higher rice flour content increased water activity and improved wettability but reduced flowability, classifying most compounds as reasonable to fair in flow, except for the 10% rice flour sample. All samples met Brazilian standards, which require ≥13 g/100 g of protein. The dairy compounds showed a yellow-greenish color, with significant color differences compared to goat milk powder, particularly at 49% rice flour. Goat milk powder had higher mineral contents (Ca, K, Mg, Na, P, Zn). Total polyphenol content was highest in the 10% rice flour compound, while individual polyphenols were undetectable. Overall, the formulation proved viable for cost reduction while maintaining nutritional quality. Full article

Anthocyanins are important phenolic compounds in grape skins, affecting the color, oxidation resistance, and aging ability of red wine. In recent years, global warming has had a negative effect on anthocyanin biosynthesis in grape berries. Ethylene serves as a crucial phytohormone regulating the development and ripening processes of fruit; however, the specific molecular mechanism and the regulatory network between ethylene signaling and the anthocyanin biosynthesis pathway remain incompletely understood. In this study, 400 mg/L ethephon (ETH) solution was sprayed onto the surface of grape berries at the lag phase (EL-34), and the changes in anthocyanin-related genes and metabolites were explored through transcriptomic and metabolomic analysis. The results showed that ETH treatment increased Brix and pH in mature berries. In total, 35 individual anthocyanins were detected, in which 21 individual anthocyanins were enhanced by ETH treatment. However, the anthocyanin profile was not affected by exogenous ethylene. Transcriptomics analysis showed that there were a total of 825 and 1399 differentially expressed genes (DEGs) 12 h and 24 h after treatment. Moreover, key structural genes in the anthocyanin synthesis pathway were strongly induced, including VvPAL, VvCHS, VvF3H, VvF3′5′H, VvDFR and VvUFGT. At the maturity stage (EL-38), the expression levels of these genes were still higher in EHT-treated berries than in the control. ETH treatment also influenced the expression of genes related to hormone biosynthesis and signal transduction. The ethylene biosynthesis gene (VvACO), ethylene receptor genes (VvETR2, VvERS1 and VvEIN4), ABA biosynthesis gene (VvNCED2), and ABA receptor gene (VvPYL4) were up-regulated by ETH treatment, while the auxin biosynthesis gene (VvTAA3) and seven genes of the auxin-responsive protein were inhibited by exogenous ethylene. Meanwhile, ETH treatment promoted the expression of the sugar transporter gene (VvEDL16) and two sucrose synthase genes (VvSUS2 and VvSUS6). In EHT-treated berries, 19 MYB and 23 ERF genes were expressed differently compared with the control (p < 0.05). This study provides the theoretical foundation and technical support for the regulation of anthocyanin synthesis in non-climacteric fruit. Full article

In response to the increasing consumer interest in the health benefits of plant-based foods, in this study, fuzzy logic modeling (FLM) was used to optimize the lactic fermentation process of several buckwheat (Fagopyrum esculentum)-based substrates (B-bSs), which were bio-prospected for the development of pseudocereal-based fermented foodstuffs. The experimental methodology involved obtaining B-bSs, either green or roasted, under various milling conditions and subjecting them to two different types of thermal treatment. This experimental design allowed us to obtain a set of experimental data, based on which a fuzzy system was developed and calibrated. The main physicochemical characteristics (pH, total titratable acidity, dynamic viscosity, and color) and sensory attributes (appearance, color, aroma, taste, texture or mouthfeel, and overall acceptability) of B-bSs were evaluated. The fuzzy logic approach proved useful for monitoring the evolution of lactic fermentation and for the rapid and accurate identification of situations that require technological interventions, acting as a reliable tool for the ongoing optimization of fermentation processes. Our study’s results showed that the optimal technological variants identified using FLM corresponded to green buckwheat milled with a 0.12 mm gap disk and a hammer mill and subjected to ultrasonic water bath treatment. The hedonic descriptive sensory evaluation also validated this conclusion. Full article

The present study aimed to characterize the total phenolic content and antioxidant activity of mesquite pods (Prosopis velutina) and evaluate the effect on meat qualities in a meat product, with a view to their application as a natural functional ingredient. Mesquite pods were subjected to chemical characterization, revealing the presence of polyphenol contents with antioxidant activity (reducing power and antiradical effect). In addition, pork patties were formulated with different levels of mesquite pods powder (MPP, 2% and 5%) and mesquite pods extract (MPE, 0.1% and 0.3%), and were compared with control (CN) samples. The proximate composition of mesquite pod powder revealed a high proportion of carbohydrates and a low fat content. Additionally, the presence of polyphenols with antioxidant activity, including antiradical and reducing power, was evident. No significant differences were observed in the pork patties’ proximate composition. During 9 days of storage at 2 °C, patties treated with MPP and MPE exhibited higher pH values and lower TBARS values compared to the CN, with MPE-0.3% being the most effective in retarding lipid oxidation. Color parameters (L*, a*, b*, C*, and h*) were positively influenced by MPP and MPE, and both treatments improved water-holding capacity and reduced cooking weight loss, especially at 5% MPP. Fracture texture analysis showed that 5% MPP enhances firmness. Sensory attributes did not differ significantly from the CN. These results indicate that MPP and MPE are promising natural ingredients for extending the shelf life and maintaining the quality of pork patties without compromising sensory acceptability. Full article