Search Results (6,045)

Roselle (Hibiscus sabdariffa L.) is a plant rich in bioactive constituents, serving as a unique material for the food and beverage industry and therapeutic applications. Despite its significant utility, few studies have focused on the molecular breeding of the plant. Chloroplasts are organelles in plant cells with independent genetic information, making them ideal for investigating plant phylogeny and genetic evolution. In this study, the roselle breeding material ‘Zhe Xiao Luo 1’ was selected to assemble and analyze the entire chloroplast genome using the Illumina NovaSeq X Plus platform. The phylogenetic relationships between roselle and other species within Malvaceae family, particularly within the genus Hibiscus, were clarified. The results showed that the complete chloroplast genome of roselle was 162,428 bp in length, with nucleotide proportions of 31.14% (A), 18.73% (C), 18.01% (G), 32.12% (T), and 36.74% (GC). It exhibited a typical tetrad structure consisting of four segments: the large single copy (LSC) region (90,327 bp), the small single-copy (SSC) region (19,617 bp), and two inverted repeat sequences (IRa and IRb, each 26,242 bp). A total of 130 genes were identified, including 37 tRNA genes, 8 rRNA genes, and 85 mRNA genes, and no pseudogenes were detected. Phylogenetic analysis using 23 revealed a clear phylogenetic relationship between H. sabdariffa and H. esculentus (okra) among all tested species. Building on previous research, this study further explored the functional annotation of genes in the roselle chloroplast genome, as well as its codon preference, repetitive sequences, simple sequence repeats (SSR), Ka/Ks ratio, nucleotide diversity (pi) analysis, and boundary analysis. The complete gene sequences have been uploaded to the NCBI database (accession number PX363576). This study provides evidence for elucidating the phylogenetic relationships and taxonomic status of H. sabdariffa, laying a theoretical foundation for studies on molecular mechanism resolution and cultivar development. Full article

Background/Objectives: Traditional kombucha is produced by fermenting a sweetened infusion of Camellia sinensis leaves with a symbiotic consortium of bacteria and yeasts (SCOBY). The growing interest in this beverage has driven the exploration of alternative substrates, including a wide range of plant-based raw materials, such as leaves, fruits, flowers, and seeds. Consequently, numerous products are being investigated for their differential properties, not only organoleptic but also nutritional and bioactive. This review aims to summarize recent advances in alternative kombucha research, focusing on the substrates used, their physicochemical and biochemical characteristics, and the biological activities studied. Methods: A comprehensive literature search was conducted to select articles related to alternative kombuchas. A critical analysis of their current state was carried out through the Strengths, Weaknesses, Opportunities, and Threats (SWOT) methodology. Results: The SWOT analysis led to the identification of strengths, including promising in vitro results and growing consumer interest; weaknesses, including a lack of animal studies, clinical trials, and approved health claims, and an excessive focus on antioxidant activity and phenolic compounds; opportunities, including substrate diversity, innovation, and consumer education; and threats, including elaboration risks, misinformation, competitors, and potential consumer rejection. Conclusions: Despite the promising results achieved to date, it is essential that the scientific community and the food industry continue efforts to generate robust evidence, particularly through clinical validation, in order to draw reliable conclusions regarding the benefits of alternative kombuchas for human health. Full article

Adapting low-viscosity liquids for individuals with dysphagia presents persistent challenges in both texture modification and patient compliance. This exploratory study assessed the flow characteristics and nutritional contributions of 30 beverages (22 plant-based and 8 dairy-based) across different thickener concentrations and syringe models, following the International Dysphagia Diet Standardization Initiative (IDDSI) flow test. Flow measurements were obtained using four available 10 mL syringes that differed from the IDDSI-specified model, intending to evaluate their potential impact on results and inform strategies for situations where standard syringes are unavailable. Findings show that flow performance and IDDSI classification are strongly influenced by syringe design, thickener type, and beverage composition. The use of alternative syringes introduced variability in consistency measurements, highlighting the importance of equipment standardization. Interpretation of flow levels was further complicated by transitional IDDSI thresholds and subjective assessments. Nutritionally, the study reinforces the role of hydration in dysphagia management and explores the potential of plant-based beverages to enhance both fluid intake and fiber contribution. Several samples provided meaningful contributions to daily fiber and micronutrient requirements. Importantly, the study found that half the manufacturer’s recommended thickener dose was often sufficient to achieve IDDSI compliance. These findings support the practical use of non-standard syringes in IDDSI testing, inform more efficient thickening strategies, and highlight plant-based beverages as promising alternatives to dairy in dysphagia diets. Together, they offer actionable insights for improving consistency control and nutritional quality in dysphagia care. Full article

To improve the drying efficiency and quality of Scutellaria baicalensis (S. baicalensis) for both medicinal and beverage purposes, this study examined the effects of temperature, vacuum degree, and rotation speed during rotary microwave vacuum drying. The study focused on drying kinetics, physicochemical properties, and sensory quality of the Scutellaria slices. Multivariate analyses, including hierarchical cluster and correlation network analyses, were used to explore the relationship between parameters and quality. Results showed that the method significantly reduced drying time and improved moisture migration. It also preserved active components like baicalin, wogonoside, total phenolics, and polysaccharides, with high antioxidant activity maintained. Temperature was the key factor. The best balance was achieved with 50 °C, −75 kPa, and 4.2 rad/s, resulting in high drying efficiency, a sensory acceptability score of 8.8, turbidity of 12.4 NTU, and strong antioxidant capacity. Cluster analysis distinguished microwave-vacuum-dried samples from those dried by traditional methods (natural air-drying and hot-air drying). Correlation network analysis revealed positive links between sensory acceptance, active components, and liquor clarity. This optimized parameter set is recommended for producing high-quality Scutellaria ingredients for consumers. Full article

Ageing is often accompanied by gut microbiota alterations that contribute to dysbiosis—a recognised hallmark of ageing and a risk factor for neurodegenerative diseases. Probiotic interventions offer a promising approach to restore microbial homeostasis. This preliminary study explored the potential modulatory effects of Malaysian kefir water, a Lactobacillus-enriched fermented beverage with previously reported antioxidant and neuroprotective properties in D-galactose-induced ageing mice. Kefir water was administered as both a pre-treatment and co-treatment, and gut microbiota changes were assessed using 16S rRNA metagenomic sequencing of faecal samples. Alpha and beta diversity analyses showed a stable microbial diversity across treatments. However, preliminary descriptive trends suggested that kefir water may influence specific bacterial populations. Increases were observed in Muribaculaceae and Lactobacillaceae, along with apparent decreases in Lachnospiraceae and Prevotellaceae. Both kefir treatments tended to increase the abundance of Ligilactobacillus, with the co-treatment group appearing to restore the Firmicutes/Bacteroidota ratio toward control levels, while the pre-treatment group showed a tendency to further reduce this ratio. Collectively, these findings provide preliminary indications that kefir water may hold potential as a dietary approach to modulate gut microbial changes associated with ageing. However, confirmation through studies with larger sample sizes and broader analytical coverage is necessary to substantiate these initial observations. Full article

Background: Obesity is a multifactorial disease with significant physical, psychological, and economic impacts on individuals and society. Workers are particularly vulnerable, as obesity is associated with reduced productivity, absenteeism, and premature mortality. Lifestyle interventions combining dietary, physical activity, and behavioural strategies have been investigated as therapeutic approaches in this population. Objective: We aimed to conduct an integrative review assessing the effectiveness of workplace-based obesity treatment models involving dietary interventions, physical activity, and behavioural change. Methods: A search was conducted in PubMed for studies published between 2006 and 2024, with no language restrictions. Eligible studies included experimental or quasi-experimental longitudinal designs involving adult workers. After screening 95 articles, 18 were evaluated in full, and 8 met all inclusion criteria. Data extraction covered study design, intervention type, comparators, outcomes, and methodological quality, assessed using the Newcastle–Ottawa Scale. Results: Half of the included studies reported no significant reduction in body mass index after 6 or 12 months, while the others showed only modest decreases. Nevertheless, all interventions demonstrated improvements in dietary habits (reduced sugar-sweetened beverage intake, increased fruit, vegetable, and fibre consumption), physical activity (increased walking, reduced sedentary behaviour), and behavioural domains (adherence to healthy routines, self-monitoring, and family or employer support). Conclusions: Lifestyle-based workplace interventions for obesity show limited long-term effectiveness in weight reduction but promote healthier lifestyle habits, cardiometabolic health, and more supportive work environments. Future research should include diverse socioeconomic settings, particularly in developing countries, and apply robust designs, longer follow-ups, and innovative strategies to enhance adherence and outcomes. Full article

Plastics play a pivotal role in various industries owing to their versatility in engineering their physical, mechanical, and chemical properties while exploiting their remarkable durability, light-weight nature, and cost-effectiveness. Yet, their widespread use has led to the pollution of Earth’s water systems. Over time, plastic waste degrades into microplastics, particles smaller than 5 mm. Recent studies have highlighted the growing concerns associated with microplastics, especially in bottled beverages, including bottled water, with associated hazards still in the very early stages of being fully understood. Furthermore, the global understanding of the extent of microplastic contamination in the environment and along the food chain remains limited. This study aimed to detect, quantify, and characterise microplastics in bottled drinking water produced and sold in Malta. Samples from five brands were filtered, stained with Nile red, and quantified using fluorescence microscopy. The average microplastic concentration was found to be 35,877 ± 23,542 particles per litre, with 84% of samples exhibiting contamination, which was noted to be statistically significant. The average particle diameter was measured to be 2.3696 ± 0.0035 µm. Raman spectroscopy was used to chemically characterise 10 larger particles per brand (i.e., 50 samples), identifying the presence of cellulose, polyurethane, polymethyl methacrylate, polyethylene, and smaller quantities of other polymers. Morphological analysis classified 36 of the larger particles as fragments and 14 as fibres. Excluding laboratory-introduced contamination, the primary source of microplastic contamination in the analysed bottled water was traced to the bottle caps. Full article

In contrast to several high-income nations, childhood obesity prevalence is rising in low/middle-income countries. Our objective was to study risk factors and complications of childhood overweight/obesity in an urban lower middle-income country setting. This was an observational study. Children aged 2–18 years at a pediatric clinic in Chennai, India were enrolled over a 12-month period. The definition of overweight was >23rd and obesity >27th adult equivalent percentile Body Mass Index. Parents and children completed a risk-factor questionnaire. Children with obesity/overweight were evaluated for complications. Of 103 children enrolled, 61% were obese/overweight and 39% healthy weight. Independent predictors of absence of overweight/obesity were as follows: never/rarely consuming sugar-sweetened beverages, never/rarely eating out, and sleep duration > 11 h. Exercise performed rarely/never independently predicted overweight/obesity. No significant difference was observed with screen time or a vegetarian diet. Complications in 54 obese/overweight children included prediabetes (15%), hypertension (11%), dyslipidemia (22%), nonalcoholic fatty liver disease (22%), acanthosis nigricans (24%), and anxiety/depression (17%). In conclusion, differences were observed in behaviors associated with childhood obesity in an urban lower middle-income environment compared to those in high-income nations. Behaviors associated with childhood obesity in an urban lower middle-income environment are similar to those reported from high-income nations, with some differences. Complications of overweight/obesity are common in this setting. Full article

Background/Objectives: Type 2 diabetes mellitus (T2DM) represents a growing public health burden in the European Union (EU), largely driven by modifiable lifestyle factors such as diet. This systematic review aimed to synthesize observational evidence on the associations between nutritional exposures and incident T2DM across the EU-28, with a focus on regional heterogeneity and implications for EU-level nutrition policy. Methods: The review followed PRISMA 2020 guidelines and was registered in PROSPERO (CRD42020219994). Searches were conducted in different databases (PubMed, Embase, Scopus, Web of Science) identifying 23,437 records, from which 104 observational studies were included. Eligible studies involved adults (≥18 years) without T2DM at baseline and assessed dietary exposures in relation to T2DM incidence. Data extraction and methodological quality assessment were performed in duplicate using the NHLBI tool in Covidence. Results: Most included studies were cohort studies (77.9%), primarily conducted in Western, Northern, and Southern Europe. Diets characterized by high consumption of whole and minimally processed foods, such as fruits, vegetables, legumes, whole grains, and fermented dairy, consistently showed associations with lower T2DM risk. In contrast, high intake of red and processed meats, sugar-sweetened beverages, and ultra-processed foods was linked to higher risk. Adherence to Mediterranean or plant-based dietary patterns was associated with lower risk, whereas high animal-protein dietary patterns were detrimental. Conclusions: Nutritional determinants play a decisive role in shaping T2DM risk in the EU. Evidence supports prioritizing dietary patterns rich in plant-based and minimally processed foods while reducing ultra-processed and meat-based products. Tailored region-specific policies are needed to address the T2DM epidemic and guide effective prevention strategies. Full article

Smoothies and kombucha are beverages appreciated by contemporary consumers due to their appealing flavor, convenience, and perceived health benefits. This study aimed to develop fruit- and white tea-based smoothies with high sensory and functional quality, and to evaluate the effects of fermentation with kombucha microorganisms. The smoothie base (70%) was composed of 60% strawberry pulp and 40% cryoconcentrated apple juice. Ten formulations were designed using a centroid simplex approach and subjected to sensory analysis. The two most accepted by consumers (E5: 15% blackberry pulp and 15% white tea; E10: 5% blackberry pulp and 5% acerola pulp, and 20% white tea) were fermented for 10, 15, and 20 h. The formulations were evaluated through sensory analysis. Fermentation led to significant (p < 0.05) reductions in glucose, fructose, and caffeine contents, while significantly (p < 0.05) increasing acidity, total phenolic content, ascorbic acid levels, and color intensity. Moreover, the fermented smoothie exhibited higher α-glucosidase inhibitory potential. One fermented smoothie (E5 fermented for 15 h) showed desirable sensory and functional properties. Therefore, this study demonstrates the successful development of smoothies, fermented or non-fermented with kombucha microorganisms, characterized by strong functional attributes and high sensory acceptance. Full article

Background: Precision nutrition increasingly integrates mobile health (mHealth) and artificial intelligence (AI) tools. However, personalized hydration remains underdeveloped, particularly in accounting for both food- and beverage-derived water intake. Objective: This scoping review maps the existing literature on mHealth applications that incorporate machine learning (ML) or AI for personalized hydration. The focus is on systems that combine dietary (food-based) and fluid (beverage-based) water sources to generate individualized hydration assessments and recommendations. Methods: Following the PRISMA-ScR guidelines, we conducted a structured literature search across three databases (PubMed, Scopus, Web of Science) through March 2025. Studies were included if they addressed AI or ML within mHealth platforms for personalized hydration or nutrition, with an emphasis on systems using both beverage and food intake data. Results: Of the 43 included studies, most examined dietary recommender systems or hydration-focused apps. Few studies used hydration assessments focusing on both food and beverages or employed AI for integrated guidance. Emerging trends include wearable sensors, AR tools, and behavioral modeling. Conclusions: While numerous digital health tools address hydration or nutrition separately, there is a lack of comprehensive systems leveraging AI to guide hydration from both food and beverage sources. Bridging this gap is essential for effective, equitable, and precise hydration interventions. In this direction, we propose a hydration diet recommender system that integrates demographic, anthropometric, psychological, and socioeconomic data to create a truly personalized diet and hydration plan with a holistic approach. Full article

Wine is one of the oldest alcoholic beverages, produced from the fermentation of the grape Vitis vinifera. Currently, the wine industry is exploited worldwide in multiple regions, generating significant amounts of agro-industrial waste at different stages of the production chain. These wastes represent a source of environmental contamination due to the toxic nature of some of their compounds. From a biotechnological perspective, the by-products of the wine industry are an attractive source of bioactive compounds with potential applications in various fields, including food, pharmaceuticals, and cosmetics. The extraction of these compounds can be carried out using fermentation techniques that utilize microorganisms to facilitate the release and biotransformation of the desired metabolites through their enzymatic tools. This work provides a review of the history of the wine industry and its current activities, describes the wine production process, and outlines the waste generated during this process. The fermentation process is described as a biotechnological alternative for the valorization of these residues. This purpose enables their reintegration into the production chain through the extraction of high-value bioactive compounds with potential use as drugs in pharmacology. Full article

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

In Hungary, the consumption of any alcoholic beverage before driving is illegal. A person is considered drunk if they have a blood alcohol concentration of 0.5 g per liter or more. The situation regarding drug use is also disappointing. This research analyses these effects on transport and their “outcome” by evaluating analyses based on police data, driver training data, and experimental data. The research aims to further raise awareness of the public health importance of this problem through a case–control study. Descriptive and correlational, statistical calculations were performed with a significance value of p < 0.05. Between 2019 and 2023, there were 10–13.000 drunk driving offenses and 1.000–1.300 drunk-driving accidents on the roads each year, most of which occurred in the capital and caused minor injuries. The results will be used to discover synergies to improve road safety. Full article