Search Results (49)

Background: Qu was the core starter of traditional Chinese fermentation and had long relied on artisan experience, which led to limited batch stability and standardization. This review organized the preparation processes, microbial diversity, and application patterns of qu in foods from experience to science perspective. Methods: This work summarized typical process parameters for daqu, xiaoqu, hongqu, wheat bran or jiangqu, douchi qu, and qu for mold curd blocks used for furu. Parameters covered raw material moisture, bed thickness, aeration or turning, drying, final moisture, and classification by peak temperature. Multi-omics evidence was used to analyze the coupling of temperature regime, community assembly, and functional differentiation. Indicators for pigment or enzyme production efficiency and safety control such as citrinin in hongqu were included. Results: Daqu showed low, medium, and high temperature regimes. Thermal history governed differences in communities and enzyme profiles and determined downstream fermentation fitness. Xiaoqu rapidly established a three-stage symbiotic network of Rhizopus, Saccharomyces, and lactic acid bacteria, which supported integrated saccharification and alcohol fermentation. Hongqu centered on Monascus and achieved coordinated pigment and aroma formation with toxin risk control through programmed control of temperature, humidity, and final moisture. Wheat bran or jiangqu served as an enzyme production engine for salt-tolerant fermentation, and the combined effects of heat and humidity during the qu period, aeration, and bed loading determined hydrolysis efficiency in salt. Douchi and furu mold curd blocks used thin-layer cultivation and near-saturated humidity to achieve stable mold growth and reproducible interfacial moisture. Conclusions: Parameterizing and online monitoring of key variables in qu making built a process fingerprint with peak temperature, heating rate, and moisture rebound curve at its core. Standardization and functional customization guided by temperature regime, community, and function were the key path for the transition of qu from workshop practice to industry and from experience to science. This approach provided replicable solutions for flavor consistency and safety in alcoholic beverages, sauces, vinegars, and soybean products. 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

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

Date palm (Phoenix dactylifera L.) is a vital crop cultivated primarily in developing regions, playing a strategic role in global food security through its significant contribution to nutrition, economy, and livelihoods. Global and regional production trends revealed increasing demand and expanded cultivation areas, underpinning the fruit’s importance in national food security policies and economic frameworks. The date fruit’s rich nutritional profile, encompassing carbohydrates, dietary fiber, minerals, and bioactive compounds, supports its status as a functional food with health benefits. Postharvest technologies and quality preservation strategies, including temperature-controlled storage, advanced drying, edible coatings, and emerging AI-driven monitoring systems, are critical to reducing losses and maintaining quality across diverse cultivars and maturity stages. Processing techniques such as drying, irradiation, and cold plasma distinctly influence sugar composition, texture, polyphenol retention, and sensory acceptance, with cultivar- and stage-specific responses guiding optimization efforts. The cold chain and innovative packaging solutions, including vacuum and modified atmosphere packaging, along with biopolymer-based edible coatings, enhance storage efficiency and microbial safety, though economic and practical constraints remain, especially for smallholders. Microbial contamination, a major challenge in date fruit storage and export, is addressed through integrated preservation approaches combining thermal, non-thermal, and biopreservative treatment. However, gaps in microbial safety data, mycotoxin evaluation, and regulatory harmonization hinder broader application. Date fruit derivatives such as flesh, syrup, seeds, press cake, pomace, and vinegar offer versatile functional roles across food systems. They improve nutritional value, sensory qualities, and shelf life in bakery, dairy, meat, and beverage products while supporting sustainable waste valorization. Emerging secondary derivatives like powders and extracts further expand the potential for clean-label, health-promoting applications. This comprehensive review underscores the need for multidisciplinary research and development to advance sustainable production, postharvest management, and value-added utilization of date palm fruits, fostering enhanced food security, economic benefits, and consumer health worldwide. Full article

Natural fruit vinegars, derived from various fruits, enhance culinary experience and offer potential health benefits due to their bioactive compounds. In this study, fruit vinegars (apple, blackcurrant, and cherry) were used as natural solvents for producing chitosan films, introducing an environmentally friendly approach. Fruit vinegars and chitosan-based solutions were examined for their antioxidant and antimicrobial properties. In turn, the obtained chitosan films were characterized by their antimicrobial, mechanical, and structural properties. Both fruit vinegars and film-forming chitosan solutions showed antioxidant activity, and chitosan–cherry vinegar solutions exhibited the highest antiradical and ferrous ion-chelating effect. All solvents and chitosan-based solutions were characterized by antimicrobial properties, especially against Pseudomonas aeruginosa (inhibition zone > 28 mm). Antimicrobial activity was also preserved in the case of chitosan-based film, especially when produced with cherry vinegar, which showed activity against the broadest spectrum of bacteria. The largest zone of inhibition for all samples was observed for P. aeruginosa in the range of 19 mm from the inhibition zone to >28 mm, depending on the type of vinegar used as a solvent. The conducted tests showed that the type of vinegar used also affects the mechanical parameters of the films obtained, such as elongation at break, for which values were recorded from 3.97 to 4.93 MPa, or tensile strength, for which the values were recorded from 48.48 to 70.58 MPa. The results obtained demonstrate that natural fruit vinegars, serving as chitosan solvents, can be an alternative to traditionally used acidic solvents, yielding films with favorable properties. Full article

The RSA cryptosystem has been a cornerstone of modern public key infrastructure; however, recent advancements in quantum computing and theoretical mathematics pose significant risks to its security. The advent of fully operational quantum computers could enable the execution of Shor’s algorithm, which efficiently factors large integers and undermines the security of RSA and other cryptographic systems reliant on discrete logarithms. While Grover’s algorithm presents a comparatively lesser threat to symmetric encryption, it still accelerates key search processes, creating potential vulnerabilities. In light of these challenges, there has been an intensified focus on developing quantum-resistant cryptography. Current research is exploring cryptographic techniques based on error-correcting codes, lattice structures, and multivariate public key systems, all of which leverage the complexity of NP-hard problems, such as solving multivariate quadratic equations, to ensure security in a post-quantum landscape. This paper reviews the latest advancements in quantum-resistant encryption methods, with particular attention to the development of robust trapdoor functions. It also provides a detailed analysis of prominent multivariate cryptosystems, including the Matsumoto–Imai, Oil and Vinegar, and Polly Cracker schemes, alongside recent progress in lattice-based systems such as Kyber and Crystals-DILITHIUM, which are currently under evaluation by NIST for potential standardization. As the capabilities of quantum computing continue to expand, the need for innovative cryptographic solutions to secure digital communications becomes increasingly critical. Full article

Vegetables are an essential component of a balanced diet. The consumption of ready-to-eat foods may lead to the risk of infections and illnesses due to microbial contamination. To mitigate the potential of microbial contamination risks, it is critical to promote safe handling practices among consumers. In this study, our research evaluated the efficacy of different vegetable washing methods, specifically with lettuce, tomato, and cucumber, to establish optimal practices for reducing microbial contamination. This study consisted of two phases. Initially, a survey was distributed to 150 volunteers using snowball sampling to assess everyday vegetable handling and washing methods. The survey’s results identified four predominant methods: washing with a 5% vinegar solution for 3 min followed by tap water rinse (37.3% of participants), rinsing with tap water for 1 min (29.3%), washing with a 5% salt solution (vegetable soap) for 3 min followed by a tap water rinse (16.6%), and a 3 min tap water rinse (14%). A minor segment (3.33%) reported not washing their vegetables at all. The survey’s findings guided the second phase, which tested the aforementioned washing protocols’ effectiveness in reducing Escherichia coli (E. coli) levels on spiked contaminated salad vegetables. The tested vegetables were sterilized using UV light, inoculated with 0.5 McFarland E. coli, and then washed using the four identified methods. After that, E. coli enumeration after washing was performed using 3M™ Petrifilm and the comparison was analyzed via one-way ANOVA. During this study, it was revealed that the cucumbers had the highest E. coli contamination levels in comparison to the lettuce and tomato after washing. Interestingly, by comparing the three washing methods, it was found that washing the vegetables with vinegar proved to be the most effective solution for reducing microbial presence on both lettuce and cucumbers. Notably, the natural smoothness of tomato skin led to no significant differences in contamination levels across washing methods. In summary, vinegar washing effectively reduces microbial contamination from salad vegetables, highlighting the need for informed consumer practices to prevent foodborne outbreaks. This study emphasizes the importance of monitoring contamination sources and using safe washing techniques. Full article

Biomass pyrolysis by-products, such as biochar (BC) and wood vinegar (WV), are widely used as soil conditioners and efficiency enhancers in agriculture. A pot experiment was conducted to examine the effects of WV, both alone and in combination with BC, on soil properties in mildly saline soil and on cotton stress tolerance. The results demonstrated that BC and WV application, either individually or together, increased soil nutrient content. The combined application was more effective than the individual applications, resulting in a 5.18–20.12% increase in organic matter, a 2.65–15.04% increase in hydrolysable nitrogen, a 2.23–58.05% increase in effective phosphorus, and a 2.71–29.38% increase in quick-acting potassium. Additionally, the combined application of WV and BC led to greater improvements in cotton plant height, net photosynthetic rate (Pn), leaf nitrate reductase (NR), superoxide dismutase (SOD), and catalase (CAT) activities compared to the application of BC or WV alone. The enhancements in this study varied across different parameters. Plant height showed an increase of 14.32–21.90%. Net photosynthetic rate improved by 13.56–17.60%. Leaf nitrate reductase increased by 5.47–37.79%. Superoxide dismutase and catalase showed improvements of 5.82–64.95% and 10.36–71.40%, respectively (p < 0.05). Moreover, the combined treatment outperformed the individual applications of WV and BC, resulting in a significant decrease in MDA levels by 2.47–51.72% over the experimental period. This combined treatment ultimately enhanced cotton stress tolerance. Using the entropy weight method to analyze the results, it was concluded that the combined application of WV and BC could enhance soil properties in mildly saline soils, increase cotton resistance, and hold significant potential for widespread application. Full article

Depressive disorders are the most prevalent mental health conditions in the world. The commonly prescribed antidepressant medications can have serious side effects, and their efficacy varies widely. Thus, simple, effective adjunct therapies are needed. Vinegar, a fermented acetic acid solution, is emerging as a healthful dietary supplement linked to favorable outcomes for blood glucose management, heart disease risk, and adiposity reduction, and a recent report suggests vinegar may improve symptoms of depression. This randomized controlled study examined the 4-week change in scores for the Center for Epidemiological Studies Depression (CES-D) questionnaire and the Patient Health Questionnaire (PHQ-9) in healthy overweight adults ingesting 2.95 g acetic acid (4 tablespoons vinegar) vs. 0.025 g acetic acid (one vinegar pill) daily. A secondary objective explored possible underlying mechanisms using metabolomics analyses. At week 4, mean CES-D scores fell 26% and 5% for VIN and CON participants respectively, a non-significant difference between groups, and mean PHQ-9 scores fell 42% and 18% for VIN and CON participants (p = 0.036). Metabolomics analyses revealed increased nicotinamide concentrations and upregulation of the NAD+ salvage pathway for VIN participants compared to controls, metabolic alterations previously linked to improved mood. Thus, daily vinegar ingestion over four weeks improved self-reported depression symptomology in healthy overweight adults, and enhancements in niacin metabolism may factor into this improvement. Full article

Bamboo vinegar is a liquid biomass with a huge yield and complex chemical composition. At present, the relative quantification of bamboo vinegar has been investigated in most studies. To analyze twelve compounds from bamboo vinegar simultaneously, gas chromatography-mass spectrometry and an external standard method were used to develop an analytical method. In this method, chromatographic separations of all compounds were above 1.5. The linear range was between 0.100 and 10.000 mg/L, and the coefficient of determination (R²) was between 0.9981 and 0.9997, indicating a good linear relationship. The limit of detection (LOD) was between 0.004 and 0.780 mg/L; the limit of quantitation (LOQ) was between 0.016 and 3.120 mg/L; the relative standard deviations (RSDs) of instrument precision and method stability were less than 8%; the recovery rate was between 89.25% and 113.77%, and its RSD was between 0.44% and 5.70%. Using this method, fourteen bamboo vinegars and six wood vinegars were analyzed, and it was found that the content of propionic acid, phenol, and 2-methoxyphenol was higher in most samples. In addition, the differences in physicochemical properties between distilled bamboo vinegar and its original solution after atmospheric distillation were investigated. Full article

The term “desolvation inability” is proposed in order to describe the alteration of the original chemical structure of a solute (“decomposition”) prior to the solvent’s full removal upon the heating of the solvate. This behavior has been sporadically reported; however, it is much more frequent, and it is the basis of various, seemingly unrelated, effects/processes, e.g., the vinegar syndrome of cellulose acetate cinematographic films, in thermal energy storage. An explanation and a criterion/index for the prediction of this behavior are provided based on the comparison of the Gibbs free energies of decomposition and desolvation. A new approach for the expression of the Gibbs free energy of desolvation is proposed by reversing the roles of the solute and solvent and by regarding water as the solute rather than as the solvent, while the solute is treated as a solid solvent. This approach results in lower solvation/desolvation Gibbs free energy values. Based on the above, the experimentally observed thermal behavior of three inorganic hydrates is predicted and explained. Theoretically and experimentally, it is supported that decomposition is possible at sub-zero (°C) temperatures and the regarded simultaneous drying and protection of heat-sensitive substances by freeze-drying, at least in some cases, e.g., for the case of gallic acid, is an unverified myth. Full article

Mulberry is renowned for its medicinal properties and bioactive compounds, yet its high moisture content renders it highly perishable and challenging to transport over long distances. This inherent limitation to its shelf life poses sustainability challenges due to potential food waste and the increased carbon footprint associated with transportation. To address this issue sustainably, mulberry vinegar emerges as a biotechnological solution. Utilizing a fermented mixture of crushed mulberries, sugar, and mixed acid, transforms the highly perishable raw material into a more stable product. However, conventional methods of mulberry vinegar production often involve heat-intensive processing, which poses environmental concerns and energy inefficiencies. Recognizing the need for sustainable practices, this review delves into alternative non-thermal technologies (NTTs) that can revolutionize mulberry vinegar production. These technologies, such as ultrasonication, ultra-high-pressure homogenization, pulsed light treatments, enzyme-assisted pretreatment, and membrane filtration, offer eco-friendly alternatives by eliminating the need for excessive heat. NTTs enhance energy efficiency and sustainability in mulberry vinegar production by deactivating the microbes and extending the shelf life, thereby enhancing product stability and quality without using thermal methods. Ultrasonication, for example, plays a pivotal role in improving bioactive compound extraction, contributing to the overall quality enhancement of mulberry juice. Enzyme-assisted pretreatment, specifically with Pectinex Ultra SP-L and Viscozyme L, not only enhances juice quality, but also holds promise for sustainable vinegar production. Furthermore, ultra-high-pressure homogenization and pulsed light treatments positively influence mulberry processing, offering additional sustainable alternatives. Membrane filtration, especially ultrafiltration, not only enhances the phenolic content, but also contributes to stability in mulberry juice, showcasing potential benefits for vinegar production. In conclusion, exploring these NTTs represents a transformative shift from traditional heat treatment methods in mulberry food processing. By providing energy efficient, environmentally friendly, and high-quality alternatives, this review offers valuable insights into sustainable practices, particularly in mulberry vinegar production, thereby contributing to a more sustainable future for the mulberry food industry. Full article

Charcoal is one of the most essential energy sources in the world and is used mainly for domestic and industrial purposes. Brazilian charcoal production occurs in rudimentary masonry kilns without concern for process safety or energy waste. This work aimed to develop a mini carbonization system of three kilns coupled to a vertical smoke burner for optimized and environmentally correct charcoal and wood vinegar (WV) production on small farms. The project was divided into three parts for dimensioning: the three-kiln set, the WV condensing device, and the smoke burner. The condenser was designed following the procedures from the standards of TEMA (Tubular Exchangers Manufacturers Association); ASME (Society of Mechanical Engineers of the United States) Section VIII, Division 1; and the NR-13 (Regulatory Standard) of ABNT (Brazilian Association of Technical Standards). In contrast to the current scenario, in which primitive carbonization technologies are still employed, bringing about low charcoal yields and significant pollution release, the use of a mini-kiln that allows charcoal production and wood vinegar recovery combined with pollutant smoke burning is an interesting eco-friendly solution. Thus, the mini-kiln model presented here brings a low cost and environmental safety to the charcoal production chain, reaching sustainability parameters and offering higher income opportunities to small producers. Full article

As a good carbon source and soil conditioner, biochar is widely used in acidic soils but seldom in alkaline soils due to its high pH. In this study, cotton straw biochar was modified with five different acidic materials to obtain wood-vinegar- (WBC), monosodium-glutamate (MSG)-wastewater- (MBC), citric-acid- (CBC), phosphoric-acid- (PBC), and nitric-acid-modified biochars (NBC), and three dosages were used for each modifier. The pristine and modified biochars were characterized with scanning electron microscopy (SEM) and Fourier-transform infrared (FTIR) spectroscopy. The biochar properties such as pH, specific surface area (SSA), and elemental contents were measured. In addition, the technique for order preference by similarity to ideal solution (TOPSIS) model based on entropy weight was used to evaluate the application potential of the biochars in alkaline soils. The FTIR spectra showed that modification with the five acidic materials, MSG wastewater in particular, resulted in more oxygen-containing functional groups such as O-H, C=O, and C-O on the biochar surface. In addition, acid modification greatly decreased the pH: phosphoric acid modification significantly decreased the pH of cotton straw biochar by 5.71–7.88 units. For the same modifier, a higher dosage (i.e., a smaller biochar:modifier ratio) led to a larger decrease in the pH of cotton straw biochar. The magnitudes of increase in total soluble salt content followed the general order of CBCs > PBCs > WBCs > NBCs > MBCs. The SSA, average pore diameter, and total pore volume of biochar were changed as well. Modification using wood vinegar and MSG wastewater significantly decreased the SSA of cotton straw biochar by 15.58–16.24 m² g⁻¹ (82.7–86.2%) and 15.87–16.80 m² g⁻¹ (84.2–89.2%), respectively, whereas modification using citric acid and nitric acid significantly increased the SSA of cotton straw biochar by 4.51–4.66 m² g⁻¹ (23.9–24.7%) and 0.55–54.21 m² g⁻¹ (2.9–287.7%). The evaluation based on entropy weight TOPSIS model suggested that the MBCs have the highest potential for application in alkaline soils. This study presents a theoretical basis for evaluation of biochar application potential, demonstrates a way of improving biochar application potential, and provides a support for beneficial utilization of agricultural and industrial wastes such as cotton straw, wood vinegar, and MSG wastewater. Full article