Search Results (1,434)

The effect of cold smoking on the physicochemical, microbiological, and aromatic properties of Formaella-type cheese has not been previously investigated. In this study, experimental Formaella-type hard cheeses (≤38% moisture) were produced using a multistep high-temperature cooking process and subjected to weak (20 min) and intense (60 min) cold smoking, alongside an unsmoked control. Cheeses were analyzed before and after smoking and during refrigerated storage (up to 90 days). Smoking significantly influenced pH, water activity, and colour parameters, with intensively smoked cheeses exhibiting lower pH, reduced lightness (L*), and increased redness (a*) and yellowness (b*). Microbiological analyses revealed low viable counts across all samples, attributed to severe cooking steps and vacuum storage. Smoking, particularly at high intensity, significantly reduced total mesophilic counts and enterococci, while Enterobacteriaceae, staphylococci, yeasts, and moulds were not detected after manufacture. The dominant microbiota consisted mainly of lactic acid bacteria, identified by MALDI-TOF MS, including Enterococcus durans, Ent. faecium, Leuconostoc lactis, Leuconostoc mesenteroides, Streptococcus thermophilus, Lacticaseibacillus rhamnosus, and Lactobacillus curvatus. Headspace-SPME-GC-MS analysis identified 75 volatile compounds, with free fatty acids, ketones, aldehydes, and lactones as the predominant groups. Smoking introduced characteristic phenolic and furan derivatives associated with smoky aroma. Overall, smoking intensity modulated microbial dynamics and aroma development without compromising microbiological quality. Full article

The integration of rooted plant flour into traditional noodle matrices, such as rice noodles and qingke noodles, represents a novel approach to enhancing the nutritional and sensory profiles of staple foods. This study investigates the volatile flavor components and functional compounds derived from rooted plant flours, including Gongmi “tribute rice”, qingke “highland barley” flour, kudzu vine flour, Gastrodia elata blume flour, dried ginger flour, and fishwort root flour, when incorporated into rice and qingke noodles. The novelty of this research lies in its comprehensive analysis of how these flours influence not only the nutritional and textural properties but also the volatile organic compounds (VOCs) that define sensory acceptance and health benefits. Using advanced gas chromatography mass spectrometry (GC-MS), we identified key VOCs, such as esters, aldehydes, and terpenes, which contribute to unique flavor profiles like umami, sweetness, and earthy notes in fortified noodles. Additionally, the study highlights the best functional compounds for health, including polyphenols, resistant starch, and polysaccharides, which demonstrate significant antioxidants, anti-inflammatory, and cholesterol-lowering properties. For instance, highland barley enriched flour exhibited high levels of phenolic compounds and carotenoids, which correlated with improved antioxidant activity and a reduced glycemic index. Similarly, Gongmi flour contributed elevated levels of γ-aminobutyric acid (GABA) and rutin, enhancing the rice noodles’ potential to manage metabolic diseases and support cardiovascular health. Molecular docking analyses predicted strong interactions between key volatile compounds (e.g., 3-dihydro-1, 3-trimethyl-33-phenyl-1H-indene) and metabolic targets like ACE and SGLT1, suggesting mechanisms for their cardioprotective and anti-diabetic effects. This research provides a groundbreaking framework for developing next generation functional foods by leveraging rooted plant flours to bridge the gap between sensory appeal and health efficacy, offering strategic insights for personalized nutrition and sustainable food production. Full article

Watermelon juice is a nutritious yet highly perishable beverage. Conventional thermal pasteurization ensures safety but degrades heat-sensitive nutrients, color, and flavor. Induced electric field (IEF) is an emerging technology that inactivates microorganisms while better preserving quality. However, its effects on the comprehensive quality retention of watermelon juice during storage remain underexplored. This study investigated the efficacy of IEF treatment on the microbial inactivation and quality preservation of watermelon juice during 25 days of storage at 4 °C. Freshly extracted watermelon juice was subjected to low-temperature IEF at 65 °C (IEF1) for 101 s and 60 °C (IEF2) for 88 s, with conventional pasteurization (65 °C, 30 min) as a control. The results showed that no colonies were detected in the IEF2 group throughout the 25-day storage period. Both IEF treatment and pasteurization effectively inhibited juice acidification. Soluble solids content and electrical conductivity remained stable under refrigeration, and the IEF group showed slower and more controllable acidity on day 25. Notably, the IEF1 group retained the highest lycopene content at the end of storage, while the IEF2 group maintained the highest total phenolic content (TPC). Furthermore, IEF treatment effectively mitigated color deterioration and preserved carbohydrate stability during refrigeration. Flavor analysis revealed that the taste profile of the IEF2 group at the initial storage stage closely resembled that of fresh watermelon juice. Over the 25-day period, the relative content of key volatile compounds characteristic of fresh watermelon decreased by only 3.64% in the IEF2 group. Full article

Consumer interest in low-SO₂ white wines is increasing; however, such approaches may reduce compositional and sensory predictability. This study evaluates how three fermentation strategies—SO₂ addition and Saccharomyces cerevisiae ES181 inoculation (SO₂Sc), spontaneous fermentation (NoSO₂-Spont), and inoculation with S. cerevisiae ES181 without SO₂ addition (NoSO₂Sc)—shape the chemical profile, polyphenolic composition, colour, microbiological status, and sensory perception of ‘Solaris’ wines relative to the must (reference). A single batch of ‘Solaris’ must (one press run) was split into three variants and fermented under identical temperature conditions (12 ± 0.5 °C), followed by cool ageing and natural sedimentation prior to bottling. Basic oenological parameters, selected fermentation by-products, viable yeast counts, CIE Lab colour, targeted polyphenolics (phenolic acids, flavonols, flavan-3-ols, and stilbenes), PCA of by-products, and blind sensory evaluation were assessed. The NoSO₂-Spont variant showed reduced fermentation completeness (higher residual sugars and lower ethanol) and the highest volatile acidity, together with elevated glycerol and several higher alcohols, and received the lowest sensory ratings. The SO₂Sc variant yielded the most controlled outcome, with the lowest volatile acidity, the brightest colour (higher L*, lower b*), and the highest sensory acceptance. The NoSO₂Sc variant produced intermediate sensory scores and a higher total phenolic content; however, volatile acidity remained high and viable yeast counts were the greatest, indicating increased susceptibility to microbiological activity during extended pre-bottling handling. Overall, the SO₂Sc strategy provides the greatest chemical stability and sensory acceptance, whereas low-SO₂ regimes require a hurdle approach (oxygen control, residual sugar management, hygiene, and stabilisation) to limit spoilage development and post-bottling refermentation. Full article

Tricholoma terreum, a mushroom rich in bioactive compounds, exhibits notable antioxidant and anticancer properties. Despite its traditional use, its effects on breast cancer metabolism remain underexplored. Here, we conducted comprehensive phytochemical and volatile organic compound profiling of T. terreum extracts and evaluated their cytotoxicity against MCF-7 breast cancer cells. Using SPME–GC–MS and HPLC, we identified a complex chemical matrix dominated by organic acids (acetic acid, 43.85%) and nitrogen-containing heterocyclics (2-acetylpyridine, 15.19%), alongside significant phenolic acids such as gallic acid and syringic acid. Biological assays indicated that the ethanol extract showed notable cytotoxic effects, reducing MCF-7 cell viability to 3.64% after 72 h, while higher viability was preserved in healthy CCD-1072sk fibroblast cells. Using cell viability assays, flow cytometry, and gene expression analysis, we found that ethanol extracts selectively reduced cancer cell viability, induced G0/G1 cell cycle arrest (71.92%), and promoted apoptosis. Mechanistically, treatment downregulated key nucleotide biosynthesis genes (DHFR, TK1) and the glycolytic enzyme gene (ENO1), while upregulating the oxidative stress response gene SLC7A11 (18.32-fold), suggesting disruption of cancer metabolic pathways. These findings reveal a metabolic reprogramming effect of T. terreum extracts, highlighting their potential as metabolism-targeted agents in breast cancer therapy. Further studies are warranted to validate these effects in vivo and isolate active constituents. Full article

Glutinous rice huangjiu, a non-distilled wine variety unique to China, is rich in nutrients. However, systematic research on the differences in its non-volatile functional components remains scarce, despite these variations being key factors influencing its antioxidant effects. This study employed non-targeted metabolomics to systematically analyze the non-volatile metabolite profiles of 16 glutinous rice huangjiu brands, identifying 1450 metabolites. An alcohol-induced hepatocyte injury model was established, combining cell viability and reactive oxygen species (ROS) level assays to screen for samples (G10 and G11) exhibiting significant efficacy across varying alcohol concentrations. Differential metabolite analysis further identified key bioactive compounds including L-proline, dihydroferulic acid, chalcones, and multiple phenolic derivatives. Using molecular docking technology, we preliminarily revealed that these components may exert antioxidant and hepatoprotective effects either by directly scavenging free radicals or indirectly through mechanisms such as participating in glutathione metabolism and regulating the KEAP1-Nrf2 signaling pathway. This study elucidates the differences among glutinous rice huangjiu at the metabolomic and cellular model levels, providing a scientific basis for evaluating the health benefits and developing new products of huangjiu. Full article

The growing demand for clean-label food ingredients drives interest in novel marine flavorings. This study evaluated the physicochemical, antioxidant, volatile (GC-MS), and sensory profiles of freeze-dried powders from blue crab roe (Callinectes sapidus), sea urchin roe (Paracentrotus lividus), and beluga caviar (Huso huso) to assess their culinary potential. Results revealed that sensory quality is governed by the synergy between a matrix’s lipid composition and endogenous antioxidant capacity. Sea urchin powder, possessing a low polyunsaturated fatty acid (PUFA) profile and high carotenoid content, exhibited exceptional oxidative stability, yielding a concentrated marine aldehyde signature and top consumer scores. Blue crab roe demonstrated a robust PUFA matrix buffered by high phenolic content, facilitating controlled lipid peroxidation into desirable savory volatiles (ketones and aldehydes). Conversely, the high-fat, monounsaturated-dominant beluga caviar lacked sufficient antioxidants, leading to lipid degradation, oxidized hydrocarbons, earthy off-flavors, and poor texture. Both crab and caviar powders exhibited favorable Atherosclerosis and Thrombogenicity indices. Ultimately, balancing lipid composition and endogenous antioxidants is crucial for flavor stability, highlighting the commercial and environmental potential of transforming underutilized or invasive species like blue crab into stable, nutrient-dense marine flavoring agents. Full article

Climate change-induced abiotic stress, particularly heat and drought during olive oil accumulation, significantly threatens the productivity and oil quality of olive trees (Olea europaea L.). This study investigated the efficacy of pre-harvest elicitation using the biostimulants harpin and chitosan (both as commercially available products) under summer conditions in Greece, in commercially productive rainfed groves of cv. ‘Megaritiki’. Multivariate analysis (PCA and factor analysis) revealed that pre-harvest application of these elicitors successfully balanced the trade-off between oil yield and quality. Both harpin and chitosan maintained hydrolytic (free acidity—0.25 and 0.29 g oleic acid 100 g⁻¹, respectively, compared to 0.56 g oleic acid 100 g⁻¹ in the control) and primary oxidative markers (peroxides—4.16 and 4.16 meq O₂ kg⁻¹, respectively, compared to 5.20 meq O₂ kg⁻¹ in the control) at exceptionally low levels compared to untreated trees. The treatments induced a distinctive metabolic shift regarding volatile compounds governed by the lipoxygenase (LOX) pathway. Harpin application was strongly associated with complex floral and fruity volatile compounds (2-hexen-1-ol and trans-2-hexenal) and a high α-tocopherol concentration (38.58 mg kg⁻¹ compared to 23.12 mg kg⁻¹ in the control), suggesting an enhanced physiological response in favor of oil quality attributes. Conversely, chitosan elevated the oxidative stability of the oil by increasing total phenol concentration (by almost 97% compared to the control) and prioritizing the accumulation of the stable monounsaturated fatty acids (oleic acid—increased by 12.5% compared to the control) over polyunsaturated ones (linoleic acid), while endowing the oil with desirable “green freshness” aromas (cis-3-hexenal). These results demonstrate that elicitation with harpin and chitosan is a potent tool for sustainably enhancing extra virgin olive oil quality under rainfed conditions in Greece, steering fruit metabolism toward a premium nutraceutical and sensory profile and enhancing the functional properties of the oil (phenol content, antioxidant capacity, monounsaturated fatty acids, α-tocopherol and squalene). Full article

Rapid expansion of the plant-based milk market has increased the need to understand how the aroma profiles of these alternatives differ from that of dairy milk and how raw material selection and processing influence volatile formation. This study compared the volatile profiles of dairy milk, commercial plant-based milks, and laboratory-prepared cereal and pseudocereal milk prototypes to identify promising materials for plant-based milk development. Comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS) combined with chemometric analysis was used to characterize volatile compounds in bovine milk, four commercial plant milks, and five laboratory-prepared plant milks. Dairy milk was characterized by fatty acids, esters, and other lipid-derived volatiles, whereas plant-based samples were associated with hydrocarbons, pyrazines, ketones, and phenols. Within the plant-based group, volatile differences were influenced by raw material type and processing history. Commercial products showed more evident processing-related features, whereas laboratory-prepared cereal samples exhibited a simpler volatile background. Among them, barley milk displayed a distinctive toasted and cereal-like signature. Overall, the selected cereal and pseudocereal matrices showed distinct volatile characteristics, as well as relatively uniform raw material backgrounds, implying greater flexibility in aroma expression. These features make them promising candidates for dairy alternatives and may help guide future plant-based milk formulation. Full article

The intestinal mucosal barrier is a layered structure comprising fundamental components that play important roles in regulating paracellular permeability. Disruption of intestinal barrier homeostasis predisposes to infections, mucosal damage, and metabolic and allergic diseases. To provide protection against potential damage to the intestinal mucosa, agents such as prebiotics and probiotics are recommended due to their ability to secrete components and metabolites (e.g., bacteriocins, organic acids, enzymes) that can exert beneficial biological effects. The aim of this study is to comprehensively investigate the effects of a postbiotic derived from Pediococcus acidilactici on healthy rat intestinal tissue. A total of 78 Wistar Albino rats were used in this study. Following compositional analysis of the postbiotic, the animals were administered the postbiotic orally via gavage for different durations (7, 14, 21, 28 days) and at different doses (250 mg/Kg, 500 mg/Kg, 1000 mg/Kg). Characterization of the produced postbiotic revealed a diverse spectrum of biologically active compounds, including organic acids, phenolics, and volatile compounds. Histopathological examination of intestinal sections (duodenum, jejunum, ileum, cecum, colon, and rectum) showed no pathological lesions in any of the experimental groups. Conversely, immunohistochemical analysis revealed that the postbiotic increased the expression of CLDN3, OCLN, ZO1, AQP4, and AQP8, proteins involved in intestinal permeability and fluid transport, in a dose-dependent manner. These results highlight the potential of Pediococcus acidilactici as a supportive agent in a range of intestinal pathologies, including major intestinal diseases such as Crohn’s disease, ulcerative colitis, and inflammatory bowel disease (IBD). Full article

In the present study, Shuidong mustard (Brassica juncea) produced in Maoming City, Guangdong Province, was fermented at 25 °C for 15 days, using wild microorganisms and 20 g/kg table salt in water. The results showed that this fermentation endowed Shuidong mustard with acid production via utilizing reduced sugar as the fermentation substrate, causing the fermented Shuidong mustard to have a decreased pH value and increased total titratable acidity. Partly as the result of NaCl usage or fermentation, the fermented Shuidong mustard had enhanced NaCl or ash contents, decreased contents in nitrite/nitrate, vitamin C, total phenols, and total carotenoids, and altered textural features reflected as reduced hardness, chewiness, springiness, and fracturability. Moreover, 90 volatile compounds, including 2-butyl, 3-butenyl, isobutyl, and ethyl isothiocyanates, were detected in the fermented Shuidong mustard after the 15-day fermentation, while 21 members comprised 95% (w/w) of total volatiles. Additionally, the analysis results revealed that the microorganism community of fermented Shuidong mustard was structured at respective phylum, genera, or species levels by Firmicutes and Proteobacteria, or Lactiplantibacillus, Enterobacteriaceae, Lactococcus, and Pediococcus, or Lactiplantibacillus, Enterobacteriaceae, Pediococcus, and Lactococcus. It is thus concluded that this explored fermentation induced both acid production and, more importantly, compositional and textural changes in Shuidong mustard, which had production potential at an industrial scale as part of a healthy diet because these bioactive compounds include isothiocyanates, polyphenols, and carotenoids. Overall, this study focused on the Shuidong mustard fermentation using 20 g/kg table salt to fill a research gap in low-salt fermentation, showing its significance by providing a scientific basis for product development. Full article

Spent coffee grounds (SCG) are the main by-product generated by the coffee industry, with an estimated annual production of approximately 7 million tons. Although commonly treated as waste, SCG constitute a valuable source of phenolic compounds, particularly chlorogenic acid, which has been associated with antimicrobial, antioxidant, antimutagenic, anti-inflammatory, and cardioprotective properties. These bioactive compounds are of interest as functional ingredients for food, cosmetic, and pharmaceutical applications. However, their recovery by conventional extraction methods often depends on volatile, flammable, or toxic organic solvents. In this context, hydrophobic eutectic solvents (HES) have emerged as a greener and more sustainable alternative. In the present study, phenolic compounds were extracted from SCG using HES combined with microwave-assisted extraction (MAE). Sixteen terpene-based HES formulated with fatty acids and fatty alcohols were evaluated. Among them, camphor:dodecanoic acid and borneol:dodecanoic acid gave the highest total phenolic contents. Process optimization showed that the borneol:dodecanoic acid system, under 12% water content, a 1:10 solid-to-liquid ratio, 57 °C, and 120 min, reached 80.94 ± 4.44 mg GAE g⁻¹ by MAE. HPLC analysis revealed chlorogenic, caffeic, and ferulic acids as the main phenolic compounds, while the extracts also displayed high antioxidant activity. Overall, these findings demonstrate that HES-MAE is a promising and sustainable strategy for the recovery of value-added phenolics from SCG. Full article

The genus Oncosiphon (Asteraceae), consisting of aromatic herbs, is indigenous to southern Africa. Oncosiphon species have been documented in Khoi-San ethnobotany as herbal remedies for typhoid fever, pneumonia, and as diuretics. Research on the biological properties and comprehensive phytochemical profiling of these important Oncosiphon species is currently limited. This study was therefore undertaken to address the knowledge void in chemical profiling, through the application of various analytical techniques to analyse the volatile and non-volatile constituents of three South African Oncosiphon species. The aerial parts of Oncosiphon suffruticosus (n = 28), O. grandiflorus (n = 16), and O. africanus (n = 4) were collected from various locations in the Western Cape Province of South Africa. The stems and leaves (SL) were separated from the flowers (F) and analysed as distinct samples. The methanol: chloroform (1:1, v/v) extracts were prepared and analysed using ultra–high–performance liquid chromatography quadrupole time-of-flight time–of–flight mass spectrometry (UHPLC–QToF–MS) and a semi–automated high–performance thin–layer chromatography (HPTLC) system. Multivariate data analysis was performed on the UHPLC–QToF–MS data to determine interspecies chemical variation. Two-dimensional (2D) gas chromatography (GCxGC–ToF–MS) was used to determine the headspace volatile profiles of the intact aerial parts. The results show that the non-volatile profiles of the Oncosiphon species are characterised by amino acids, phenolic acids, flavonoids, sesquiterpene lactones, and fatty acid derivatives. The HPTLC profiles of O. grandiflorus and O. africanus are chemically more closely related, and O. suffruticosus has a distinct profile, which is supported by the chemometrics results of the flowers. The major headspace volatile compounds in Oncosiphon flowers are α-pinene, α-ocimene, eucalyptol, o-cymene, and artemisia alcohol, whereas the stems and leaves mainly consist of α-ocimene, eucalyptol, and yomogi alcohol. Full article

This study investigated the sensory and chemical properties of extra virgin olive oil (EVOO) under simulated domestic consumption conditions. EVOO with different polyphenol contents was analyzed and stored in the dark and at room temperature (20 °C) to simulate typical household storage and consumption. The volume of the bottles at the beginning was 1 L, from which 20 mL was taken daily from the same bottle for a period of one month. Chemical and sensory analyses were performed at the beginning and at the end of the experiment, whereas total polyphenol content and volatile organic compounds (VOCs) were analyzed at 7-day intervals. The results revealed a progressive reduction in total phenolic compounds, with a more pronounced decline in the sample initially characterized by a lower phenolic content. GC/MS analysis showed an increase in aldehydes such as trans, trans-2,4-octadienal, hexanal and nonanal, as well as in acetic acid and 1-octen-3-ol during a one-month period. These chemical changes were accompanied by a slight attenuation in the herbaceous sensory descriptors of EVOOs by the end of the simulated household consumption period. This suggests that choosing EVOOs with a higher phenolic content, in addition to their recognized nutritional benefits, can offer greater protection by slowing oxidative reactions and better preserving the quality of the oil during domestic use. Full article

Mulberry is a plant species of significant economic value and is widely incorporated into various traditional medicinal formulations. Its multiple botanical parts (leaves, branches, fruits, seeds, and roots) possess both nutritional and therapeutic properties. Throughout its growth cycle, mulberry is exposed to a range of abiotic and biotic stresses. In response, the plant has evolved a suite of stress tolerance mechanisms, notably including the synthesis of diverse secondary metabolites. These metabolites, which encompass phenolic acids, flavonoids, and volatile aromatic compounds, exhibit pronounced pharmacological activities. This review systematically elucidates the roles of mulberry-derived phenolic compounds, alkaloids, and polysaccharides, which demonstrate a broad spectrum of biological effects, including antioxidant, antibacterial, antiviral, anticancer, anti-inflammatory, neuroprotective, anti-obesity, antidiabetic, and anti-enteritis activities. By integrating knowledge of mulberry’s adaptive mechanisms to abiotic and biotic stresses with the therapeutic functions of its extracts, this review aims to provide novel insights to guide future molecular breeding strategies and drug development efforts. Full article