Search Results (811)

The incorporation of apple bagasse (AB), a by-product of juice extraction, into apple juice can enhance its nutritional value while reducing food waste. This study investigated the effects of enzymatic hydrolysis (EH) and ultrasonic pre-treatment (US) on AB-enriched apple juice, focusing on its physicochemical, functional, and health-promoting properties. Apple juice was fortified with AB (1.5%, 3%, 4.5%) and subjected to EH using a cellulase-pectinase mixture for different durations (2, 6, 24 h). Optimal EH conditions (2 h, 3% AB) were combined with US (400 W, 8 min). Key parameters were analyzed, including total phenolic content, antioxidant activity, and glycemic response, alongside sensory evaluation. EH reduced particle size (D₅₀), viscosity, and pH, while increasing GalA content, with effects intensifying over time. US further decreased D₅₀ by 25.4% and viscosity by 39.7% but had no impact on other properties. Juices with 3% and 4.5% AB had over twice the phenolic content and 2.5–3× higher antioxidant activity. They also exhibited a potential hypoglycemic effect, with enhanced in vitro glucose retardationand lower blood glucose levels in 10 individuals. In conclusion, AB-enriched apple juice, treated with US and EH, showed higher nutritional value while maintaining acceptable sensory properties. Full article

Traditional Serbian pepper cultivars, prized for their nutritional value and flavor, lack established postharvest practices. The impact of storage conditions and hot water dipping (HWD) at 55 °C for 1 min on the physicochemical properties of ‘Kurtovska Ajvaruša’, ‘Grkinja Babura’, and ‘Duga Bela Ljuta’ (Capsicum annuum L. var. longum) was examined. Peppers were stored at 4 °C (with and without HWD pretreatment) and at 10 °C (without HWD) for 21 days, followed by 3 days of shelf life. The main quality parameters measured included general appearance, weight loss, chilling injury, decay incidence, color, histological characteristics of pericarp, and quinic and succinic acid contents. Storage temperature, duration, and HWD significantly affected the examined parameters. ‘Grkinja Babura’ retained higher water content with lower weight loss (5.2%) at 4 °C, while ‘Duga Bela Ljuta’ showed significant loss (8.7%) at 10 °C after 21 + 3 days. In ‘Duga Bela Ljuta’, both quinic and succinic acid contents increased during cold storage, HWD treatment, and shelf life. In contrast, in ‘Grkinja Babura’ and ‘Kurtovska Ajvaruša’, this trend was observed only for quinic acid, whereas succinic acid content had a decreasing trend. HWD shows potential to stabilize weight loss, preserve general appearance in two cultivars, and reduce chilling injury (to 4.8%), as well as decay incidence (to 3.1%), indicating its potential to maintain quality and marketability of these traditional pepper cultivars. These findings suggest that HDW could have a high potential for sustainable strategies to improve the postharvest quality of traditional pepper cultivars in the region. Full article

The growing demand for functional bakery products necessitates research on the enrichment of wheat bread with pigweed (Amaranthus spp.) and purslane (Portulaca oleracea) flour. Although these plant-based raw materials offer nutritional and environmental benefits, their inclusion in wheat bread formulations poses challenges in the creation of formulations that may compromise the sensory and structural qualities of the final product. The main objective of this work is to systematically determine the optimal amounts of these alternative flour using multimodal bread characterization techniques that include physicochemical, organoleptic, geometric, and optical evaluations, supported by advanced data reduction techniques and regression models. A total of 70 features were analyzed and reduced to 22 for pigweed flour and 15 for purslane flour informative features. Predictive models (R² = 0.85 for pigweed flour, R² = 0.84 for purslane flour) were developed to optimize the inclusion of alternative flour, resulting in appropriate concentrations of 3.69% for pigweed flour and 7.13% for purslane flour. These formulations balance improved nutritional profiles with acceptable sensory and structural properties. The results obtained not only complement the potential of pigweed and purslane as sustainable functional raw materials but also demonstrate the efficacy of an automated, image-based approach to formulating recipes in food manufacturing. Full article

Rhizosphere microbiota are key drivers of plant nutrition, immunity, and stress tolerance. Abies ziyuanensis L. K. Fu & S. L. Mo (Pinaceae) is an endangered conifer endemic to China, and its persistence may depend on its interactions with its belowground microbiome. However, how soil-borne bacterial functional groups respond to, and potentially support, A. ziyuanensis remains unclear. Based on amplicon high-throughput sequencing data of the 16S rRNA gene and soil physicochemical properties, the bacterial community structure in the rhizosphere soil of A. ziyuanensis in Yinzhu Laoshan National Nature Reserve in Guangxi Zhuang Autonomous Region, China, was analyzed, and the potential ecological functions and phenotypic characteristics of the bacterial community were predicted to determine the functional taxa characteristics (nitrogen cycle, phototrophy, and chemoheterotrophy) and dominant soil environmental factors. Proteobacteria, Acidobacteria, Actinobacteria, Planctomycetes, Verrucomicrobia, and Chloroflexi were the dominant bacterial taxa in the A. ziyuanensis rhizosphere soil, and all bacteria were significantly positively correlated with soil NO₃⁻-N (R = 0.47, p = 0.0079). Based on FAPROTAX, the A. ziyuanensis rhizosphere soil bacterial community had chemoheterotrophic-related functions, which were more prevalent than nitrogen cycle- and phototrophic-related functions, and the relative abundance of bacteria with nitrogen cycle-related functions was higher than that of those with phototrophic functions. The nitrogen nutrient- and phototrophic-related functional taxa in the rhizosphere soil bacterial community had significant correlations with soil physicochemical properties, whereas the chemoheterotrophic-related functional taxa did not show a significant correlation. Based on BugBase phenotype prediction, Acidobacteria, Proteobacteria, and Chloroflexi made the greatest contribution to the phenotype, with pathogenic and stress tolerance being the most important phenotypes. The pathogenic and stress-tolerant bacteria all belonged to Proteobacteria. The rhizosphere bacteria exhibited rich diversity and dominated several biogeochemical cycling processes. This study identifies beneficial rhizosphere bacteria of A. ziyuanensis, providing a theoretical basis for conserving soil bacterial diversity and guiding the targeted recruitment of functional bacteria by the endangered plant. Full article

Nuclear Factor Y C (NF-YC) transcription factors (TFs) are central regulators of plant development and stress adaptation. However, there remains a gap in identifying NF-YC gene family members in blueberry (Vaccinium corymbosum), a globally significant fruit crop renowned for its nutritional value and good adaptability. In this study, a total of 31 NF-YC genes (designated VcNF-YC1–31) were identified in the blueberry genome, and their basic physicochemical properties, gene structures, motif patterns, and conserved domains were investigated using bioinformatic methods. The cis-acting elements in the promoters of VcNF-YCs were mainly enriched in phytohormone signaling, metabolism, and stress response. qRT-PCR analysis showed that VcNF-YCs were expressed at higher levels in leaves than in roots and stems. Transcriptional profiling revealed rapid upregulation of 24, 25, and 16 VcNF-YC genes upon ABA, salt, and cold treatments, respectively, indicating stress-specific induction patterns. The results of the yeast transformation assay revealed that VcNF-YC10 and VcNF-YC15 lacked transcription-activating activity. The results of tobacco leaf injection revealed that these two TFs were localized in the nucleus. These findings indicate the potentially important roles in abiotic stress responses of blueberry, offering potential targets for molecular breeding to enhance plant resilience. Full article

Zanthoxylum armatum DC. (Z. armatum) is a versatile plant species valued for its aroma oil and nutritional components. However, the variability of chemical composition in Z. armatum fruits in the field remains largely unknown, and it is still unclear how harvest parameters affect the aroma and nutritional quality of the fruits. To address this gap, Z. armatum fruits from varying harvest times, tree ages, and fruiting positions were analyzed for physicochemical properties, nutrients, minerals, aroma profiles, and antioxidant activity. A quality assessment method was developed based on key Z. armatum fruit parameters. Results showed significant differences in the size, weight, total phenol, flavonoid and sanshool content of Z. armatum fruit from different harvest parameters. Z. armatum fruits contained abundant minerals, showing diverse harvest-condition variations. In vitro antioxidant assays showed higher ABTS/DPPH scavenging activity and reducing capacity (23–54 mg/g). HS-SPME-GC-MS identified 64 aroma compounds, encompassing terpenes, alcohols, etc. Linalool was the predominant constituent (46.65%). PLS-DA and Volcano plot analyses highlighted significant differences in VOCs among harvest times and tree ages, while fruit positions showed minimal impact. The Mantel test identified aroma-active compounds associated with antioxidant activity. These findings facilitate a science-based harvesting strategy to standardize Z. armatum fruit quality and marketability. Full article

The Dof (DNA binding with one finger) protein is one of the unique transcription factors in plants, and it plays an important role in plant growth and stress response. Sesame is an oil-bearing crop with high oil content and rich nutrition. In this study, 34 Dof genes were identified in the sesame genome using bioinformatics technology, and their physicochemical properties, gene structure, conserved motifs, tissue-specific expression and functions in fatty acid synthesis were preliminarily analyzed. The results showed that although there were differences in sequence length, molecular weight and isoelectric point, SiDofs all contained a conservative zinc finger structure, which could be divided into three categories in phylogeny. All 34 SiDof genes contain 1–2 exons, and the conserved motifs among subfamilies are similar. Tissue-specific expression analysis showed that the expression levels of SiDof8, SiDof10 and SiDof34 were the highest in seeds 24 days after pollination. Overexpression of SiDof8, SiDof10 and SiDof34 could significantly increase the contents of C18:0, C18:1, C18:2 and C18:3, and all of them are located in the nucleus. There were Dof DNA binding elements in the promoter region of fatty acid synthesis genes. These results provide a theoretical basis for further study on the function of the sesame Dof genes and biological breeding. Full article

Pea protein isolate (PPI) is a plant protein with high nutritional value, but its application in food is limited by an unpleasant beany flavor. This study aimed to investigate the feasibility of improving the flavor of PPI through fermentation with Enterococcus faecalis 07. PPI was subjected to fermentation by E. faecalis 07 for different durations (0 H, 24 H, 48 H, and 72 H). After fermentation, pH, viable cell counts, free amino acid contents, electronic tongue analysis, and volatile organic compounds were determined. The results showed that fermentation significantly reduced the bitterness of PPI and enhanced its umami intensity. A total of 64 volatile organic compounds were identified in the fermented samples, 42 more than in the unfermented sample. Quantitative analysis revealed that hexanal (grass-like odor) decreased by 92% after 72 h of fermentation, 1-octen-3-ol (mushroom-like odor) decreased from 6.94 mg/kg to 1.73 mg/kg, and trans-2-octenal decreased to 0.59 mg/kg; meanwhile, aromatic compounds such as esters and ketones were produced. Along with changes in the physicochemical properties, organic acids, and free amino acid composition of PPI, correlation analysis between electronic tongue data and volatile compounds further indicated that changes in volatile components simultaneously affected the perception of five taste attributes of PPI (bitterness, sourness, sweetness, saltiness, and umami). In conclusion, this study demonstrated the feasibility of fermenting PPI with E. faecalis 07, which effectively improved its sensory attributes and physicochemical properties to a certain extent. Full article

Growing global concerns over pesticide residues and microbial contamination in plant-derived foods have intensified the demand for sustainable decontamination solutions. Conventional physical, chemical, and biological methods are hampered by inherent limitations, including operational inefficiency, secondary pollution risks, and nutritional degradation. Atmospheric cold plasma (ACP) has emerged as a promising non-thermal technology to address these challenges at near-ambient temperatures, leveraging the generation of highly reactive oxygen/nitrogen species (RONS), ultraviolet radiation, and ozone. This review comprehensively examines fundamental ACP mechanisms, discharge configurations, and their applications within plant-based food safety systems. It critically evaluates recent advancements in inactivating microorganisms, degrading mycotoxins and pesticides, and modulating enzymatic activity, while also exploring emerging applications in bioactive compound extraction, drying enhancement, and seed germination promotion. Crucially, the impact of ACP on the quality attributes of plant-based foods is summarized. Treatment parameters can alter physicochemical properties covering color, texture, flavor, acidity, and water activity as well as nutritional constituents such as antioxidants, proteins, lipids, and carbohydrate content. As an environmentally friendly, low-energy-consumption technology with high reactivity, ACP offers transformative potential for enhancing food safety, preserving quality, and fostering sustainable agricultural systems. Full article

Kefir is a historic dairy-fermented beverage produced using lactic acid bacteria and yeast as a starter culture and is considered nutritious with a good taste. Many studies have been conducted to incorporate various possible functional materials into kefir to enhance its nutritional value. This study aims to enrich kefir with 0.25% and 0.5% of Stinging nettle (Sn) powder before fermentation to improve its nutritional value. Stinging nettle (Urtica dioica) is a nutritious and multifunctional herb with a variety of healthful components such as fibers and polyphenols; it has significant potential as a useful food functional ingredient. The physicochemical, microbial, and nutritional properties of kefir fortified with Sn were examined weekly during refrigerated storage for 21 days. The results showed that adding Stinging nettle significantly (p < 0.05) increased the probiotic counts from 7.90 ± 0.22 log to 8.46 ± 0.19 log CFU/g, antioxidant activity (4%), and total polyphenol contents (5%) in kefir yogurt after 12 days of refrigerated storage. The addition of Sn also had a positive effect on the acidity of kefir and increased the viscosity and the syneresis to a certain extent. Furthermore, adding Sn increased lactic acid bacteria counts and the production of short-chain fatty acids after in vitro digestion and colonic fermentation. The results of this study indicated the potential use of Sn powder as a functional ingredient in kefir yogurt and other similar products. Full article

Traditional Douchiba (DCB), a bacterial-type fermented soybean condiment, suffers from pronounced bitterness and limited functional attributes, hindering its broader application. To address these challenges, this study innovatively compounded matured Bacillus subtilis-fermented adlay (BFA) with DCB at varying ratios to develop a fermented adlay-DCB seasoning (FADS). Key physicochemical, nutritional, functional, and sensory parameters were systematically analyzed, and a multidimensional quality evaluation system was established via the Entropy Method for composite scoring. Results revealed that BFA integration enhanced the brightness and increased the content of total triterpenoid (by 16-fold) and γ-aminobutyric acid (by 9-fold) in FADS. Notably, electronic tongue analysis demonstrated that BFA significantly reduced the bitterness, after-bitterness, and saltiness intensities of DCB, achieving maximum reductions of 90.12% for bitterness and 87.63% for after-bitterness. Meanwhile, GC-MS profiling identified 89 volatile compounds, with pyrazines, alcohols, and acids as the primary volatile components in FADS. Additionally, the S4 sample (the BFA:DCB ratio = 6:4) achieved the highest composite score (0.64), with pyrazines contributing 0.13 points to the evaluation. In summary, BFA not only significantly mitigated bitterness in DCB but also substantially enhanced its bioactive properties. The results offer a scientific basis for the flavor improvement of fermented seasonings. Full article

Gelatin from bovine hide, especially yak hide, is valued in the food and pharmaceutical industries; however, as the most common domestic cattle in China, gelatin made from yellow cattle hide remains unexplored. Thus, the physicochemical properties, nutritional components, and flavor characteristics of gelatin produced from yellow cattle hides and yak hides, both before and after hair removal, were analyzed. It was found that yellow cattle hide gelatin (YCHG) not only had a higher protein content (68.45–71.51%) than yak hide gelatin (YHG) (66.81–67.56%) but also had a higher Fe content (86.75 ± 1.650 mg/kg). Additionally, 17 amino acids were detected in the four bovine hide gelatin samples; among them, dehaired yellow cattle hide gelatin (DYCHG) was richer in sweet-tasting amino acids than the others. Notably, non-dehaired yellow cattle hide gelatin (NDYCHG) featured 4-methyl-3-penten-2-one (with a honey aroma), whereas non-dehaired yak hide gelatin (NDYHG) featured β-pinene, 1-nonanal, acetic acid-D, (E)-2-pentenal, and allyl sulfide. Therefore, yellow cattle hide gelatin (YCHG) exhibits prominent nutritional and flavor properties, suggesting its potential as an alternative raw material for food industry applications. Full article

Strawberry is a popular fruit with great commercial value. It is meaningful to study how to improve strawberry yield and quality in a sustainable way. In this research, the potential impacts of replacing chemical fertilizer (CF) with sheep manure organic fertilizer (SMOF) on strawberry rhizospheric bacteria, soil physicochemical properties, strawberry fruit yield, and nutritional quality were studied through a strawberry field experiment with 16 years of different fertilizer applications. This study showed that, compared with chemical fertilizer, SMOF effectively improved soil physicochemical properties and increased the relative abundance of beneficial bacteria, the absolute abundance of phosphorus-related functional genes pqqC and phoD and bacteria diversity, and enhanced synergistic action among strawberry rhizospheric bacteria. The yield, and the contents of total soluble solids, soluble sugar, soluble protein, and vitamin C, and sugar/acid ratio of strawberry fruit in SMOF treatment were significantly higher than in CF treatment by 40%, 21%, 15%, 46%, 23%, and 41%, respectively (p < 0.05). Pearson correlation coefficient analysis showed that strawberry fruit yield and nutritional quality were positive with soil pH, bacterial diversity, soil enzyme activity, and nutrient content, and negative with soil density. The results showed that long-term SMOF could efficiently improve strawberry performance and rhizospheric health. Full article

Mulching is a sustainable agronomic practice that can improve soil quality and fruit characteristics in crops. This study investigated the influence of sheep wool mulch and a soil conditioner on growth, the accumulation of bioactive compounds, and soil enzymatic activity in apple orchards. A two-year field experiment (2023–2024) was conducted using three experimental methods: mulching with sheep wool (V2), application of a soil conditioner, corn starch-based polymer (V3), and a combination of sheep wool and corn starch-based polymer (V4) along with a control (V1). Tree growth parameters, fruit physicochemical properties, total phenolic and flavonoid content, and soil enzyme activities (dehydrogenase, catalase, phosphatase) were assessed. Data were analyzed using Principal Component Analysis (PCA) and Pearson’s correlation. PCA showed that the combined variant (V4) improved fruit size, weight, and bioactive compound content, while wool mulch alone (V2) was associated with higher fruit yield and better vegetative growth. Catalase activity correlated positively and consistently with bioactive compounds in both years, while phosphatase activity showed an intensified positive relationship in 2024. Dehydrogenase activity was negatively correlated with phenolic content in both seasons. Organic and integrated mulching practices can beneficially modulate both aboveground and belowground plant–soil interactions. The combined variant proved to be the most effective strategy, enhancing fruit nutritional quality and supporting sustainable apple orchard management. Full article

Germination is an effective strategy for enhancing functional and processing characteristics of whole grains. This research aimed to explore the changes of nutritional components, physicochemical properties, in vitro digestibility, and microstructural characteristics of black rice flour (BRF) during 0–48 h germination. The results showed that germination significantly induced α-amylase activation of BRF, from 1.02 U/g to 4.46 U/g, leading to a 3.2-fold increase in reducing sugar content through starch hydrolysis. The content of apparent amylose was down-regulated during germination. The contents of free amino acids and minerals were markedly augmented in BRF. Specially, the GABA content was remarkedly enhanced, from 40.73 mg/kg to 258.35 mg/kg. Compared with BRF, the ratio of rapidly digestible starch (RDS) and resistant starch (RS) of germinated black rice flour (GBRF) increased by 12.04% and 0.43%, respectively, while the ratio of slowly digestible starch (SDS) decreased by 12.47% at 48 h. Scanning electron microscopy (SEM) analysis observed a more porous and loose surface structure in GBRF. X-ray diffraction (XRD) analysis illustrated that the relative crystallinity of GBRF was reduced with the prolonging of germination time. The dissociation of starch granules in GBRF ultimately led to a decrease in characteristic viscosity parameters, including peak, trough, final, and setback viscosity. In conclusion, germination improved the nutritional value and digestive characteristics of BRF, and altered its structure and physicochemical properties, which provides a reference for the development of whole grain-based products. Full article