Search Results (10,004)

Traditional Serbian pepper cultivars ‘Kurtovska ajvaruša’, ‘Grkinja babura’, and ‘Duga bela ljuta’ were stored under different conditions (10 °C, 4 °C, and 4 °C with pre-storage hot water dipping-HWD) for 21 days plus a 3-day shelf life. The main quality parameters measured included mineral content, total soluble solids (TSS), titratable acidity (TA),sugar content (glucose, fructose), organic (ascorbic and citric) acid content, and total phenolic content (TPC). Principal component analysis (PCA) revealed cultivar-specific responses to storage treatments. Cultivar specificity is a crucial determinant in defining optimal conditions for the preservation of phytochemical composition. The cultivar ‘Kurtovska ajvaruša’ showed the highest retention of phenolic compounds when stored at 4 °C following hot water treatment (HWD), whereas ‘Grkinja babura’ should be stored at 4 °C (without hot water treatment, as it provides no additional benefits) for up to 21 days, as this ensures balanced preservation of sugar and organic acid contents while maintaining high sensory quality of the fruit. ‘Duga bela ljuta’ exhibited superior ascorbic acid preservation at 10 °C, reaching 104.4 mg/100 g. Optimizing postharvest storage conditions is essential for maintaining the nutritional quality of traditional pepper cultivars intended for both fresh consumption and processing. Full article

This study reports the effect of pH (2, 7, 10) and heat treatment (80 °C for 30 min) on the oil–water (o/w) interfacial behavior of hemp seed protein isolate (HPI) aqueous dispersions. The physicochemical, interfacial adsorption, rheology, and emulsifying properties of protein dispersions were evaluated. HPI dispersions at pH 10 exhibited the highest water solubility (60%), the greatest net charge (−27 mV), and the lowest hydrophobicity (~5 a.u.), promoting o/w interfacial pressure (π) and interfacial viscoelasticity. Strong interfacial viscoelastic protein layers (E^* = 25 mN/m) were also observed under acidic conditions (pH 2), where proteins exhibited high solubility (40%), a high positive net charge (21 mV), and increased hydrophobicity (46 a.u.). HPI dispersions in their neutral state (pH 7) were not able to form stable o/w emulsions due to their poor physicochemical properties such as low solubility (18%), low surface charge (−18 mV), and hydrophobicity (~5 a.u.). Heat treatment significantly increased the charge and hydrophobicity of both neutral and alkaline proteins (~30 mV and ~10 a.u., respectively), increasing their particle size distribution and ultimately reducing their interfacial protein layer elasticity (E^* = 20 and 13 nM/m, respectively). While particles at acidic conditions showed high thermal resistance, heat treatment improved the emulsifying stability in alkaline conditions while further reducing it in the neutral state. Overall, HPI dispersions demonstrated the ability to form stable emulsions at both alkaline and acid pHs, with those formed at pH 2 exhibiting a lower droplet size and superior stability. Full article

Korla fragrant pear (Pyrus sinkiangensis), valued for its unique flavor, suffers from freezing damage in its native Xinjiang. Previous studies indicated a strong correlation between low-temperature stress and the expression of LEA genes, particularly PsLEA4. This study cloned PsLEA4 from P. sinkiangensis and overexpressed it in paper mulberry (Broussonetia papyrifera). The encoded 368-amino-acid protein is localized to the endoplasmic reticulum. Under −4 °C stress, the proline and soluble protein contents in the overexpressing lines increased to 1.21-fold and 1.36-fold, respectively, compared to the wild type, while relative water content (RWC) reached 1.58-fold. And catalase (CAT), peroxidase (POD), and superoxide dismutase (SOD) activities increased by 9%, 16%, and 38%, respectively. During overwintering, the transgenic line exhibited soluble protein content and RWC at 1.78-fold and 1.49-fold compared to those of the wild type, respectively. Malondialdehyde (MDA) and relative electrolyte leakage (REL) levels were only 66% and 63% of the wild type, while CAT and POD activities reached 1.87-fold, and SOD activity peaked at 2.49-fold. These adaptations were associated with improved cold tolerance and with bud break occurring 7–10 days earlier than in WT the following year. These findings could help to understand the molecular mechanisms of P. sinkiangensis for overwintering and provide new genetic resources to breed varieties of pear that can resist cold temperatures. Full article

This study investigated the efficacy of electrochemical treatment of a water-soluble cutting fluid (SCF) solution using Al, Fe, and stainless steel (SUS304) scraps as three-dimensional (3D) electrode packing materials. The SCF solution had an initial COD_Cr of approximately 109,000 mg·L⁻¹, a TOC of approximately 25,000 mg·L⁻¹, and an initial pH of 9.65. During treatment, the pH remained in the alkaline range (9.99–10.67), and the solution conductivity was approximately 1000 μS·cm⁻¹. Using a conventional two-dimensional (2D) configuration, Al exhibited the highest removal efficiencies (TOC: 58.55%; COD_Cr: 57.12%). An applied current of 0.8 A, corresponding to a current density of 5.00 mA·cm⁻² based on the geometric electrode area, and an inter-electrode distance of 40 mm provided an optimal balance between treatment performance and energy consumption. Under these optimized conditions, the introduction of metal scraps as 3D packing media significantly enhanced treatment efficiency. Al scrap (20 g) achieved the highest TOC removal (69.55%), while Fe scrap showed superior COD_Cr removal (87.42% at 40 g) with the lowest specific energy consumption (0.27 kWh·kg⁻¹ COD_removed). The energy consumption of the baseline D system was 0.46 kWh·kg⁻¹ COD_removed(cage O) and 0.72 kWh·kg⁻¹ COD_removed(cage X). Overall, scrap-based 3D electrodes effectively improved organic removal and energy performance, demonstrating their potential as low-cost and sustainable electrode materials for the electrochemical pre-treatment of high-strength oily wastewater. Full article

Microbial fermentation is an important means to enhance the nutrition and functionality of food, and soybean fermentation has a long history and a wide variety of products. This study systematically compared the effects of fermentation and post-ripening processes of Bacillus subtilis natto JLCC513 on the nutritional components, active substances, and sensory characteristics of soybeans. The experimental results showed that, in terms of basic nutrition, fermentation led to a significant decrease in fat and reducing sugar content, followed by an initial increase and then a decrease in total protein content. In contrast, water-soluble protein continued to increase, and the total amount of free amino acids surged. The active nutritional indicators before and after soybean fermentation showed that nattokinase activity continued to increase during fermentation and post-ripening. At the same time, the number of viable bacteria decreased slightly during post-ripening. The increase in the proportion of easily absorbed aglycone-type isoflavones before and after soybean fermentation is accompanied by a sustained increase in vitamin K2 and gamma aminobutyric acid (GABA) content. In terms of sensory quality, color-difference analysis shows a decrease in brightness (L value) and an increase in redness (a value), resulting in the characteristic yellow-brown color of natto. In terms of texture characteristics, the hardness decreases, while the viscosity and elasticity are significantly enhanced. Through GC-IMS analysis of volatile aromas during soybean fermentation and post-ripening, it was found that esters (such as ethyl acetate) and pyrazines (such as 2,3-dimethylpyrazine) increased, and the product flavor shifted from grassy to fruity and nutty. In summary, natto bacteria enhance the digestibility, nutritional value, and sensory acceptance of soybeans through enzymatic hydrolysis and metabolic transformation. The post-ripening stage plays a key role in flavor maturation and further accumulation of active ingredients. Full article

Cut flowers of Matthiola incana ‘Mera’ are widely used in floristics but because of wilting, premature leaf yellowing, and flower/inflorescence drying their ornamental value quickly drops. The postharvest performance of this valuable cut flower in terms of symptoms of wilting, relative water content (RWC), carbohydrate content, enzyme activity, and free proline content was studied in relation to the different preservative added to the vases with flowers. The tested preservatives were based on two biocides: 200 mg/L 8-hydroxyquinoline citrate (8-HQC) and nanosilver (NS) in two concentrations, 1 and 5 mg/L, with the addition of 2% sucrose (S). Control inflorescences were kept in distilled water alone. The above preservatives did not prolong vase life, but, on the contrary, decreased it, so flowers placed in distilled water lasted the longest. The contents of both total soluble and reducing sugars increased during flower senescence, reaching the highest level in flowers held in the solution of 5 mg/L NS plus 2% S. Similarly, the content of free proline increased, especially in flowers held in the 8-HQC with 2% S (standard preservative). The contents of hydrogen peroxide (H₂O₂) varied in flowers from different solutions; however, they kept increasing during senescence in flowers from all the treatments. The highest activity of the antioxidative enzymes was found in flowers placed in water. Full article

Macroalgae are increasingly recognized as a valuable source of nutrients and bioactive compounds for animal nutrition, including for aquatic species. However, the complex structure of the macroalgal cell wall limits the accessibility of intracellular components, restricting their use in feeds. To overcome this limitation, macroalgal hydrolysis using various technological treatments has been tested, often employing a low solid-to-water ratio, which complicates downstream processing due to phase separation. In contrast, high-solids loading hydrolysis has the advantage of producing a single and consolidated fraction, simplifying subsequent processing and application. The present study assessed the effectiveness of high-solids loading water or alkaline (0.5 and 1N NaOH) autoclaving for 30 or 60 min, applied alone or followed by sequential enzymatic hydrolysis, using a xylanase-rich enzymatic complex aimed at promoting cell wall disruption and increasing the extractability of intracellular components in the red macroalga Palmaria palmata with minimal free water. The 1N NaOH treatment for 30 min decreased neutral and acid detergent fiber while increasing Folin–Ciocalteu total phenolic content (GAE) (expressed as gallic acid equivalent) and the water-soluble protein fraction and decreased crude protein, indicating enhanced extractability of these components. Microscopic examination showed relatively mild structural changes on the surface of P. palmata after high-solids loading alkaline (1N NaOH) autoclaving for 30 min. Following alkaline or water treatment, the enzymatic complex hydrolysis further increased the Folin–Ciocalteu total phenolic content (GAE), with minimal effects on NDF, ADF, or crude protein. Overall, these results showed that high-solids loading alkaline autoclaving, with or without subsequent enzymatic hydrolysis, effectively disrupts P. palmata cell walls and induces substantial modifications while simplifying processing by avoiding phase separation. Full article

Background: White spot lesions (WSLs) are characterized by enamel demineralization. Minimally invasive treatments using infiltrating resins, such as the commercially available Icon^®, are recommended. The need for such treatments justifies ongoing research into developing materials that can address existing limitations regarding strength, durability, and biocompatibility. Objectives: This study aimed to synthesize and characterize four novel nanobiomaterials by evaluating their physicochemical properties and biocompatibility compared to the commercial material Icon^®. Materials and methods: The recipes for the experimental nanobiomaterials NB3, NB6, NB3F, and NB6F contain varying proportions of TEGDMA, UDMA, HEMA, Bis-GMA, and HAF-BaF2 glass. Mechanical and physicochemical characteristics were evaluated, such as flexural strength, measured using the three-point test; water absorption and solubility; fluoride release; polymerization conversion; and residual monomers, assessed using High-Performance Liquid Chromatography (HPLC). In vitro cell viability was assessed via colorimetry using human dysplastic oral keratinocytes (DOKs). Results: NB6 and NB6F demonstrated the greatest polymerization potential. NB3 exhibited the lowest water absorption and solubility due to its hydrophobic nature. Additionally, the inclusion of UDMA enhanced the strength and elasticity of NB3 when compared to NB6. Among the samples with fluoride additives (NB3F and NB6F), the highest fluoride release on day 7 occurred with the material lacking UDMA. In contrast, the NB3F sample containing UDMA released the least amount of fluoride on the same day. In quantitative terms, NB3 and NB6F exhibited the lowest levels of residual monomers, whereas NB6 showed the highest levels. Both NB3 and NB6 were significantly better tolerated by the cells, showing higher cell viability compared to the commercial material Icon^®. Conclusions: The materials’ mechanical and physicochemical properties varied with component proportions, enabling identification of a suitable formulation for targeted clinical applications. Biocompatibility tests showed that the experimental NB3 and NB6 were better tolerated than Icon^®. Furthermore, the incorporation of filler particles improved the mechanical strength of the experimental nanobiomaterials. Full article

Short linear maltodextrin (SLMD) mixtures, which are modified from starch, comprise approximately 10 linear glucose molecules. In this study, we explored the noncovalent molecular association of SLMD with ferulic acid (FA) in aqueous and solid systems, as well as its applicability to water-in-oil (W/O) emulsion systems. Results showed that SLMD interacts with FA at a 1:1 molar ratio with an average equilibrium constant of 13.3 M⁻¹ in pure water. Changes in ellipticity in the involved circular dichroism absorption spectrum and nuclear magnetic resonance spectroscopy revealed that multipoint direct interactions exist between SLMD and FA suggesting complex formation through inclusion. Complexation does not impede the radical scavenging ability of FA; instead, there is an additive effect with a slight contribution from SLMD. SLMD crystals with a high FA content were obtained for B-type amylose. However, no strong interaction between the solid forms of SLMD and FA was recognized. For both SLMD aq. and W/O emulsions with different FA concentrations, the UV protection effect increased due to the solubility enhancement of FA by SLMD. Overall, this study demonstrates the ability and potential importance of SLMD to associate with functional components in water and solid systems and the applicability to emulsified systems. Full article

This work investigated the comparative performance of two fluidized bed agglomeration systems for producing instant coconut milk powder: a commercially manufactured unit and a hybrid dryer previously modified into a fluidized bed agglomerator. Three binder solutions, distilled water, xanthan gum, and xyloglucan polysaccharide, were employed to examine how equipment configuration and binder type influence key powder properties. The aim was to evaluate the effects of fluidized bed agglomerator design and binder selection on coconut milk powder characteristics, including moisture content, bulk density, solubility, and glass transition temperature. All samples, including the non-agglomerated control, exhibited moisture contents ranging from 2.1% and 2.6% (w.b.), meeting the criterion for safe long-term storage. Powders produced with hydrocolloid binders (xanthan gum and xyloglucan) possessed lower bulk densities than those agglomerated with water, reflecting the formation of more open particle structures. When identical binders were applied, the two agglomerators produced comparable solubility outcomes, although water-based agglomerates consistently dissolved the fastest. Differential scanning calorimetry indicated a substantial increase in glass transition temperature after agglomeration, confirming improved structural stability. Overall, the results demonstrate that both agglomeration systems effectively enhanced the physicochemical and functional characteristics of coconut milk powder, with only minor variations that were attributable to equipment design. Full article

Glioblastoma (GBM), the most common, invasive, and chemoresistant form of adult primary brain cancer, is characterized by rapid cell proliferation, local invasiveness, and resistance to chemotherapy (e.g., temozolomide (TMZ)) and radiation therapy. Curcumin, a bioactive polyphenol derived from Curcuma longa, has exhibited exceptional anti-cancer properties, including anti-proliferative, pro-apoptotic, anti-inflammatory, and anti-angiogenic activities in a wide range of cancer models, including GBM. However, the clinical application of curcumin has been seriously limited by several challenges, including low water solubility, low bioavailability, rapid systemic clearance, and poor blood–brain barrier (BBB) penetration. To overcome these challenges, several nanocarrier systems to produce nanocurcumin have been developed, including liposomes, polymeric nanoparticles, solid lipid nanoparticles, dendrimers, and micelles. These nanoformulations improve the solubility, stability, systemic circulation, and target-directed delivery of curcumin to glioma cells, thereby resulting in a high level of accumulation in the glioma microenvironment. On the other hand, this work is devoted to the potential of curcumin and nanocurcumin for the treatment of GBM. The article provides a detailed review of the major molecular targets of curcumin, such as NF-κB, STAT3, PI3K/AKT/mTOR, and p53 signaling pathways, as well as recent advancements in nanotechnology-based delivery platforms that improve drug delivery across the BBB and their possible clinical translation. We also include a thorough examination of the issues, limitations, and potential opportunities associated with the clinical advancement of curcumin-based therapeutics for GBM. Full article

This work presents an approach to water-dispersible polylactide (PLA) particle fabrication and their application in low-temperature film formation using a combination of mechanical dispersion and ultrasonication techniques. Stable PLA dispersions were obtained after removal of surfactant and allowed for thin-film preparation, exhibiting a significantly reduced minimum film formation temperature (MFFT) from 128 °C to 80 °C after reducing the characteristic particle size from ~2.2 µm to ~140 nm. To tailor the interfacial behavior and mechanical flexibility of the resulting coatings, a set of conventional and bio-based plasticizers was evaluated, including epoxidized fatty acids, PEG-400, and several hydrophobic deep eutectic solvents (HDESs) synthesized from menthol and carboxylic acids. Compatibility between PLA and each plasticizer was predicted using Hansen solubility parameters. The efficiency of plasticization was assessed through glass transition temperature suppression in solvent-cast films. The combination of submicron PLA particles and selected plasticizers enabled film formation at temperatures as low as 48 °C, confirming the potential of these systems for energy-efficient coating technologies. Furthermore, composite coatings incorporating micro-sized cellulose fibers (L/D ≈ 10.5–11.5) regenerated from agricultural residues were successfully obtained, demonstrating the feasibility of integrating bio-derived fillers into waterborne PLA formulations. In this study, the use of water-insoluble deep eutectic solvents type plasticizers for PLA coatings from water dispersions was reported for the first time. This establishes a foundation for developing sustainable, low-VOC, and low film formation temperature PLA-based coating materials. Full article

Incorporating hydrophobic flavonoids such as naringenin into food systems is challenging due to their poor water solubility and instability. Effective delivery systems are essential to improve solubility, dispersibility, and controlled release during digestion. This study developed a food-grade encapsulation system using basil seed gum water-soluble extract (BSG-WSE) combined with proteins, sodium caseinate (NaCas) and whey protein isolate (WPI), via pH-driven and mild heat treatments in aqueous media, without the use of organic solvents, to ensure safety and sustainability. BSG-WSE and NaCas were tested at mass ratios of 1:1, 1:3, and 1:5 under pH conditions of 4, 5, and 7, followed by heat treatments at 60 °C or 80 °C for 30 min. The total biopolymer concentrations were 0.15%, 0.3%, and 0.45% (w/v). The most stable colloidal system was obtained at a 1:1 ratio, pH 4, and 60 °C, which was further evaluated for two additional flavonoids (rutin and quercetin) and with WPI as an alternative protein source. The highest loading capacity (11.18 ± 0.17%) and encapsulation efficiency (72.50 ± 0.85%) were achieved for naringenin under these conditions. Quercetin exhibited superior performance, with a loading capacity of 14.1 ± 3.12% and an encapsulation efficiency of 94.36 ± 5.81%, indicating a stronger affinity for the delivery system. WPI showed lower encapsulation efficiency than NaCas. Ternary systems (BSG-WSE, NaCas, and naringenin) formed under different pH and heat treatments displayed distinct morphologies and interactions. The pH 4 system demonstrated good dispersion and pH-responsive release of naringenin, highlighting its potential as a delivery vehicle for hydrophobic flavonoids. BSG-WSE significantly improved the stability of protein-based complexes formed via pH-driven assembly. Physicochemical characterization, rheological analysis, and release studies suggest that this system is particularly suitable for semi-solid food products such as yogurt or emulsions, supporting its application in functional food development. Full article

Valsartan (Val)—a lipophilic non-peptide angiotensin II type 1 receptor antagonist—is highly effective against hypertension and displaying limited solubility in water (3.08 μg/mL), thereby resulting in low oral bioavailability (23%). The limited water solubility of antihypertensive drugs can pose a challenge, particularly for rapid and precise administration. Herein, we synthesize and characterize valsartan-containing silver nanoparticles (Val-AgNPs) using Mangifera indica leaf extracts. The physicochemical, structural, thermal, and pharmacological properties of these nano-conjugates were established through various analytical and structural tools. The spectral shifts in both UV-visible and FTIR analyses indicate a successful interaction between the valsartan molecule and the silver nanoparticles. The resulting nano-conjugates are spherical and within the size range of 30–60 nm as revealed in scanning electron-EDS and atomic force micrographs. The log-normal distribution of valsartan-loaded nanoparticles, with a size range of 30 to 60 nm and a mode of 54 nm, indicates a narrow, monodisperse, and highly uniform particle size distribution. This is a favorable characteristic for drug delivery systems, as it leads to enhanced bioavailability and a consistent performance. Dynamic Light Scattering (DLS) analysis of the Val-AgNPs indicates a polydisperse sample with a tendency toward aggregation, resulting in larger effective sizes in the suspension compared to individual nanoparticles. The accompanying decrease in zeta potential (to −19.5 mV) and conductivity further supports the idea that the surface chemistry and stability of the nanoparticles changed after conjugation. Differential scanning calorimetry (DSC) demonstrated the melting onset of the valsartan component at 113.99 °C. The size-dependent densification of the silver nanoparticles at 286.24 °C correspond to a size range of 40–60 nm, showing a significant melting point depression compared to bulk silver due to nanoscale effects. The shift in Rf for pure valsartan to Val-AgNPs suggests that the interaction with the AgNPs alters the compound’s overall polarity and/or its interaction with the stationary phase, complimented in HPTLC and HPLC analysis. The stability and offloading behavior of Val-AgNPs was observed at pH 6–10 and in 40% and 80% MeOH. In addition, Val-AgNPs did not reveal hemolysis or significant alterations in blood cell indices, confirming the safety of the nano-conjugates for biological application. In conclusion, these findings provide a comprehensive characterization of Val-AgNPs, highlighting their potential for improved drug delivery applications. Full article

Lupin (Lupinus spp.), a legume known for its high protein content, holds great promise as a sustainable protein source to meet future global demands. Despite its nutritional benefits, including substantial dietary fibre and bioactive compounds, lupin remains underutilised in human diets due to several techno-functional and sensory limitations. This review delves into the techno-functional limitations of lupin, which include poor foaming capacity, low water and oil absorption, inadequate emulsification properties, and poor solubility. Lupin’s techno-functional limits are tied to the compact, heat-stable nature of its conglutin storage proteins and high insoluble fibre content. While research has been conducted on fermenting other legumes such as soybeans, chickpeas, peas, and lentils with Exopolysaccharide (EPS) producing bacteria, its application to lupin remains largely unexplored. Crucially, this work is one of the first reviews to exclusively link lupin’s unique protein and fibre structure with the specific polymer chemistry of bacterial EPS as a targeted modification strategy. Current research findings suggest that EPS-producing Lactic Acid Bacteria (LAB) fermentation can significantly improve the techno-functional properties of legumes, indicating strong potential for similar benefits with lupin. The analysis highlights various studies demonstrating the ability of EPS-producing LAB to improve water retention, emulsification, and overall palatability of legume-based products. Furthermore, it emphasises the need for continued research in the realm of fermentation with EPS-producing bacteria to enhance the utilisation of lupin in food applications. By addressing these challenges, fermented lupin could become a more appealing and nutritious option, contributing significantly to global food security and nutrition. Full article