Search Results (476)

We evaluated the effectiveness of three locally available disinfectants in reducing Escherichia coli (E. coli) contamination of wastewater-irrigated lettuce while preserving structural integrity. We conducted a quasi-experimental study using lettuce from two farms (Accra and Tamale) in Ghana. Disinfectants tested included (i) salt combined with vinegar, (ii) sequential salt and potassium permanganate, and (iii) sequential vinegar and potassium permanganate. Structural integrity (stem crispness and leaf mushiness) was assessed at 5, 10, and 15 min. E. coli counts and antibiotic resistance were determined pre- and post-disinfection. All three disinfectants preserved structural integrity of lettuce at 5 and 10 min. At 15 min, sequential disinfectants preserved 100% structural integrity, while the salt–vinegar mix caused mushiness in 16%. Pre-disinfection E. coli counts were 9720 cfu/g for Accra (Inter Quartile range, IQR: 3915–14,175) and 72 cfu/g (IQR: 36–189) for Tamale. All disinfectants eliminated E. coli after 15 min. Multi-drug-resistant isolates were common (45% in Accra and 30% in Tamale), particularly against “Watch, restricted use” antibiotics. A 15 min exposure of lettuce to locally available disinfectants, particularly when used sequentially, can eliminate E. coli contamination while preserving structural quality. This practical, low-cost intervention can empower households, vendors, and farmers to limit lettuce-borne diarrheal diseases and antimicrobial resistance transmission. Full article

US food regulatory agencies have adopted a preference for researchers and testing labs to use ‘acid-adapted challenge cultures’ when performing inoculated validation studies of food processes that involve acidic treatments to accustom the cultures to acidic pH so that they will not be easily affected during processing. We evaluated acid adaptation in regard to the processing of South African style air-dried beef, notably biltong and droëwors, using a mixture of five serovars of Salmonella as well as a unique serovar isolated from dried beef (Salmonella Typhimurium 1,4,[5],12:i:-). Acid adaptation was obtained by growing cultures in tryptic soy (TS) broth containing 1% glucose. Non-adapted cultures were obtained by growth in TS broth without glucose or in TS broth with 1% glucose but buffered with 0.2 M phosphate buffer. Processes included biltong (dried solid beef) and droëwors (ground, sausage-style). Each trial was performed twice and triplicate samples were examined at each sampling point (i.e., n = 6). Statistical analysis was applied using analysis of variance (ANOVA) or one-way repeated measures (RM-ANOVA) and the Holm–Sidak test for pairwise multiple comparisons to determine significant differences (p < 0.05). We observed that in all processes examined (eight trials), treatments using acid-adapted cultures were more sensitive to the biltong and droëwors processes, giving greater reductions (5.3-log reduction) than when non-adapted cultures were used (3.8-log reduction). Acid adaptation leads to stressed conditions in Salmonella resulting in sensitization to the multiple hurdles found in biltong and droëwors processing (acid/vinegar, salt, desiccation). Based on our data, the use of non-adapted Salmonella cultures to achieve desired challenge culture process lethality could result in more robust processing conditions and a greater level of safety in these products as intended by US regulatory guidance. Full article

The accurate prediction of herb–target interactions is essential for the modernization of traditional Chinese medicine (TCM) and the advancement of drug discovery. Nonetheless, the inherent complexity of herbal compositions and diversity of molecular targets render experimental validation both time-consuming and labor-intensive. We propose a graph neural network model, MAMGN-HTI, which integrates metapaths with attention mechanisms. A heterogeneous graph consisting of herbs, efficacies, ingredients, and targets is constructed, where semantic metapaths capture latent relationships among nodes. An attention mechanism is employed to dynamically assign weights, thereby emphasizing the most informative metapaths. In addition, ResGCN and DenseGCN architectures are combined with cross-layer skip connections to improve feature propagation and enable effective feature reuse. Experiments show that MAMGN-HTI outperforms several state-of-the-art methods across multiple metrics, exhibiting superior accuracy, robustness, and generalizability in HTI prediction and candidate drug screening. Validation against literature and databases further confirms the model’s predictive reliability. The model also successfully identified herbs with potential therapeutic effects for hyperthyroidism, including Vinegar-processed Bupleuri Radix (Cu Chaihu), Prunellae Spica (Xiakucao), and Processed Cyperi Rhizoma (Zhi Xiangfu). MAMGN-HTI provides a reliable computational framework and theoretical foundation for applying TCM in hyperthyroidism treatment, providing mechanistic insights while improving research efficiency and resource utilization. Full article

Soil amendments can enhance soil and plant health; however, limited research has addressed their effects on soil health and crop productivity in alkaline soil. This study investigated the effects of various soil amendments and biostimulants by the Haney Soil Health Test, plant sap analysis, and Cucurbita pepo cv. ‘Dunja’ yield and quality. Treatments included unamended soil (T1) and applications of Humisoil® (T2), Humisoil with biochar (T3), wood vinegar (T4), Ensoil algae^TM (T5), and Humisoil with biochar and basaltic rock dust (T6). Compared to T1, T6, T5, T2, and T3 increased yield by 107%, 87%, 86%, and 52%, respectively. Regarding total fruit number per plant, T2, T6, and T5 outperformed T1 by 42%, 37%, and 37%, respectively. Additionally, T6 decreased Na concentration by 59% in the sap of young leaves and 50% in old leaves compared to T1. Compared to T1, T2 also reduced Na concentration in the sap of old leaves by 63%. For Cl, decreases of 30%, 16%, and 24% in old leaves were observed in T2, T4, and T6 treatments, respectively. These findings highlight the potential of biostimulants and soil amendments to improve zucchini yield and quality while improving soil health in alkaline soils. Full article

Plum vinegar represents a functional food product valued for its potential health benefits, largely attributed to its polyphenolic content. This study investigates the quality parameters of vinegars produced from five Romanian plum varieties (Centenar, Agent, Andreea, Anna Spath and Romanian Vanata), focusing on their physicochemical and phenolic profiles. Analyses included pH, total acidity, colorimetric evaluation, total polyphenolic content (TPC), antioxidant activity, and ATR-FTIR and ¹H-NMR spectroscopy. The vinegars exhibited pH values ranging from 3.2 to 3.7 and TPC values between 250 and 350 mg GAE/L during fermentation, with higher concentrations (up to 400 mg GAE/L) recorded post-aging. These findings support the potential of Romanian plum varieties as valuable raw materials for producing high-quality, polyphenol-rich fruit vinegars. Full article

The aim of this study was to investigate the effects of apple cider vinegar (ACV), various mouthwashes and bleaching on the color and surface roughness of fiber strip-reinforced and unreinforced restorative materials. The materials were resin composite (RC), resin-nanoceramic (RNC), and polymer-infiltrated ceramic network (PICN); the mouthwashes were chlorhexidine with alcohol (CXA), chlorhexidine without alcohol (CX), herbal with alcohol (HRA), and herbal without alcohol (HR). Measurements were performed at T0 (baseline), T1 (1 day), T2 (2.5 days) and T3 (after bleaching). Analysis of variance (ANOVA) and Bonferroni analyses revealed that roughness from T0–T3 was highest for RNC and lowest for PICN. Regarding the solutions, the highest increase was in ACV and lowest in artificial saliva (p < 0.001). At T0–T2, color change (ΔE₀₀) and whiteness index change (ΔWI_D) were highest in CXA and lowest in HR. At T2–T3, ΔE₀₀ was highest in ACV, while ΔWI_D was highest in CXA (p < 0.001). Although the roughness exceeded the bacterial adhesion threshold, the effect of bleaching was not considerable. Color and whiteness changes generally did not exceed the acceptability threshold. Fiber strip position did not affect roughness. However, a strip in the middle layer had higher impact on color and whiteness than the one in the top layer. Full article

Background: Apple cider vinegar (ACV) is a naturally fermented beverage with potential metabolic health benefits; however, its effects on weight loss remain controversial. This systematic review and meta-analysis of randomized controlled trials (RCTs) was conducted to assess the effect of ACV on anthropometric measurements in adults. Methods: We performed a systematic search of PubMed, Web of Science, Scopus, and CENTRAL up to March 2025 for randomized controlled trials (RCTs) in adults (≥18 years) evaluating the effects of ACV for ≥4 weeks on body composition parameters. Primary outcomes included changes in body weight, BMI, waist circumference, and other anthropometric measures. Risk of bias was assessed using the Revised Cochrane Risk-of-bias tool. Results: Out of 2961 reports screened, 10 RCTs comprising a total of 789 participants were eligible for inclusion in this meta-analysis. The pooled results using a random-effects model showed that daily ACV intake significantly reduced body weight [SMD: −0.39; 95% CI: −0.63, −0.15; p = 0.001; I² = 62%], BMI [SMD: −0.65; 95% CI: −1.05, −0.26; p = 0.001; I² = 83%], and WC [SMD: −0.34; 95% CI: −0.67, −0.02; p = 0.04; I² = 61%]. However, no significant effects of ACV were observed on the other body composition parameters analyzed. Sensitivity analyses excluding high-risk-of-bias studies confirmed the robustness of ACV’s beneficial effects on body weight and BMI. Subgroup analyses suggested that ACV consumption significantly improved anthropometric parameters when administered for up to 12 weeks, at a dose of 30 mL/day, and in adults who were overweight, obese, or had type 2 diabetes. Conclusions: Overall, this meta-analysis suggests that ACV supplementation may be a promising and accessible adjunctive strategy for short-term weight management in adults with excess body weight or metabolic complications. Full article

The controlled-environment cultivation of Capsicum chinense Jacq. is a high-value but input-sensitive system, where optimizing fertilization management practices (FMPs) is essential for maximizing yield and fruit quality. We tested the hypothesis that targeted FMPs—biochar, wood vinegar, and Cropmax—enhance vegetative growth, pigment accumulation, and reproductive performance in three genotypes (‘Carolina Reaper’, ‘Trinidad Scorpion’, and ‘Habanero Chocolate’) under containerized greenhouse conditions. Across biometric, pigment, and yield metrics, biochar–Cropmax combinations produced the strongest responses, increasing plant height by up to 22%, leaf number by 51%, and chlorophyll content index by 36% over controls. Yield gains were substantial: ‘Trinidad Scorpion’ reached 301.79 g plant⁻¹ (+46%), ‘Habanero Chocolate’ 142.58 g (+32%), and ‘Carolina Reaper’ showed marked improvement in mean fruit mass (5.58 g). Biochar also elevated dry matter content to 10.31% and soluble solids to 8.35 °Brix. These results demonstrate that integrating biochar-based FMPs can significantly intensify C. chinense greenhouse production while aligning with sustainable horticultural objectives. Full article

Viruses play a regulatory role in microbial ecology. Traditional fermented foods have complex fermentation environments with abundant viral participation, yet current research on viral communities in fermented foods remains insufficient. Traditional, manually produced solid-state fermented vinegar serves as an excellent model for studying the role of viral communities in fermented foods. Using metagenomic approaches, this study investigates the structure and dynamics of viral communities during the acetic acid fermentation process of Shanxi aged vinegar. All identified viruses were bacteriophages, and the dominant families were identified as Herelleviridae, Autographiviridae, and Stanwilliamsviridae. The richness and diversity of viral communities exhibited significant variations during acetic acid fermentation. Furthermore, correlation analysis revealed a strong association (p < 0.01) between core bacteria and core viruses. Functional annotation revealed the presence of viral genes associated with amino acid and carbohydrate metabolism. Notably, abundant auxiliary carbohydrate-active enzyme (CAZyme) genes were identified in viruses, with glycoside hydrolases (GHs), glycosyltransferases (GTs), and carbohydrate-binding modules (CBMs) demonstrating particularly high abundance. Additionally, several antibiotic resistance genes were detected in viruses. This study elucidates the impact of viral communities on microbial dynamics during food fermentation, advancing our understanding of viral roles in traditional fermented food ecosystems. Full article

Walnuts (Juglans regia L.) are recognized for their rich nutritional profile and health-promoting properties. This study investigates the impact of biostimulation, via wood distillate application, on the chemical composition and therapeutic potential of walnut kernels, focusing on their wound healing activity. Biostimulated walnuts showed enhanced levels of phenolic compounds including antioxidants, sugars, and amino acids compared to untreated or agrochemically treated controls. Phytocomplexes extracted from walnut kernels using green methodologies were tested on human keratinocytes (HaCaT), revealing pro-migratory effect, boosted by biostimulation. Molecular analyses demonstrated the activation of epithelial–mesenchymal transition (EMT) pathways, marked by downregulation of epithelial markers and upregulation of mesenchymal genes such as MMP3, MMP9, vimentin, and SMAD3. Furthermore, a synergistic effect was observed between extracts derived from biostimulated kernels and manuka honey in promoting wound closure. These findings suggest that kernels from biostimulated walnuts may serve as functional foods, paving the way for their use in regenerative medicine. Full article

In Mexico, the main source of lead (Pb) exposure is the use of lead-glazed ceramic (LGC). Curing is a traditional technique employed to seal the pores of ceramic, enhancing resistance to high temperatures and moisture absorption. One common belief, sometimes promoted by governmental sources, is that this practice can also remove Pb from LGC. In this study, we evaluated the effect of three traditional curing methods (oil/heat, boiling water/lard, and garlic/boiling vinegar) on Pb detection, concentration and leaching in three LGC pieces. Before and after curing, detection (Lumetallix^TM and sodium rhodizonate) and concentration (XRF) were measured; meanwhile, leaching after curing was evaluated by ICP-MS in a simulated solution. All pieces were positive for Pb detection. Mean Pb concentration before curing was 164,400 ppm and increased on average to 266,700 ppm after curing, exceeding the limits established for ceramics (100 ppm). The highest level of Pb leaching was in the piece cured with oil/heat (378.18 ppm) followed by garlic/boiling vinegar (2.6 ppm), both exceeding the Mexican Normativity for leaching (0.5 ppm). We find that traditional curing should not be considered as a practice to remove Pb. Even worse, it may increase its availability and leach into food, increasing the health risk to consumers. Full article

Soil salinity severely impairs crop productivity by inducing osmotic stress, ionic toxicity, and oxidative damage. This study investigated the mechanisms by which foliar-applied wood vinegar (WV), a biomass pyrolysis byproduct rich in organic acids and minerals, alleviates salt stress (100 mM NaCl) in hydroponically grown wheat (Triticum aestivum L.). Three WV dilutions (100×, 300×, 500×) were tested to evaluate their effects on growth, antioxidant systems, chlorophyll metabolism, and ion homeostasis. The results demonstrated that 300×-diluted WV (WV3) most effectively mitigated salt stress, increasing shoot biomass by 81% and root length by 75% compared to salt-stressed controls. WV3 restored antioxidant enzyme activities to non-stressed levels, reduced lipid peroxidation, and normalized chlorophyll overaccumulation induced by salinity. Elemental profiling revealed that WV3 enhanced shoot K⁺ and Ca²⁺ uptake while reducing Na⁺ accumulation, thereby improving ion homeostasis. Additionally, WV3 promoted Fe translocation to shoots, supporting chlorophyll synthesis. However, 100× WV (WV1) exhibited phytotoxicity due to excessive organic acids, while 500× (WV5) showed limited efficacy. These findings highlight a 300-fold diluted solution of WV as an optimal dilution for enhancing wheat salt tolerance through coordinated ROS scavenging, photosynthetic protection, and ion regulation. This study provides a scientific basis for integrating WV into sustainable strategies to combat salinity in wheat cultivation. Full article

The anaerobic co-digestion of agricultural residues emerges as a promising strategy for energy recovery and nutrient recycling within circular agricultural systems. This study aimed to optimize co-digestion parameters for vinegar residue (VR) and cattle manure (CM) using an orthogonal experimental design. Three key variables were investigated which are the co-substrate ratio (VR to CM), feedstock-to-inoculum (F/I) ratio, and total solids (TS) content. Nine experimental combinations were tested to evaluate methane yield, feedstock degradation, and digestate characteristics. Results showed that the optimal condition for methane yield comprised a 2:3 co-substrate ratio, 1:2 F/I ratio, and 20% TS, achieving the highest methane yield of 267.84 mL/g volatile solids (VS) and a vs. degradation rate of 58.65%. Digestate analysis indicated this condition generated the most nutrient-rich liquid digestate and solid digestate, featuring elevated N, P, and K concentrations, acceptable seed germination indices (GI), and moderate humification levels. While total nutrient content did not meet commercial organic fertilizer standards, the digestate is suitable for direct land application in rural settings. This study underscores the need to balance energy recovery and fertilizer quality in anaerobic co-digestion systems, providing practical guidance for decentralized biogas plants seeking to integrate waste treatment with agricultural productivity. Full article

Considering the importance of free amino acids (FAAs) and biogenic amines (BAs) in the production of fermented beverages (FB), the interest in the quantification of these compounds has been growing. So far, most of the analytical methods developed entail a derivatization step. While this technique allows for the detection of several compounds, it is often associated with scarce accuracy and poor resolution. To counteract the drawbacks, in this study, we aimed to develop a fast, simple, and effective method that combines the use of ultra-high-performance liquid chromatography (UHPLC) and high-resolution mass spectrometry (HRMS) to quantify underivatized FAAs and BAs in FBs. The method was successfully developed and validated: it allowed for the accurate and precise quantification of 20 FAAs—including leucine and isoleucine—and 12 BAs in just 12 min. Its applicability was demonstrated on commercial samples of wines, beers, ciders, saké, and vinegars. Full article

Fermented vinegars have been highlighted globally for their health benefits. The benefits can differ according to the type of vinegar; therefore, we investigated the differences of 15 grain (GV), 10 persimmon (PV), and 14 apple vinegars (AV) using integrated non-targeted and targeted metabolome analyses. We profiled non-volatile and volatile metabolites using gas chromatography time-of-flight mass spectrometry (GC-TOF-MS), ultra-high-performance liquid chromatography–orbitrap–tandem mass spectrometry, and headspace–solid-phase microextraction–GC-TOF-MS. Among the 132 identified metabolites, 73 non-volatile and 40 volatile metabolites showed significant differences across the three vinegar types. Amino acids, hydroxy fatty acids, phenolic compounds, aldehydes, pyrazines, and sulfides were abundant in GV. Some phenolic compounds, alcohols, and esters were abundant in PV, whereas carbohydrates, flavonoids, and terpenoids were abundant in AV, contributing to nutrients, tastes, and flavors. Bioactivity assays revealed that GV showed notable antioxidant activity, whereas PV and AV had the highest total phenolic and flavonoid contents, respectively. Through quantitative analysis, we revealed that acetic acid, propionic acid, butanoic acid, lactic acid, and alanine were major components in the three types of vinegar, although their composition was different in each vinegar. Our comprehensive qualitative and quantitative metabolite comparison provides insights into the differences among the three vinegar types, classified according to their raw materials. Full article