Search Results (5,074)

Over the past few decades, people have become increasingly aware of how the ingredients in their food affect their health, leading to significant changes in dietary habits. A notable trend is the growing demand for high-protein foods. However, as consumption of high-protein products increases, manufacturers face challenges in sourcing enough protein to meet this rising demand. One promising alternative is insect protein, which has attracted considerable attention in recent years due to its high nutritional value, with Acheta domesticus protein containing up to 80% protein per gram. To explore this potential, this study was conducted to investigate the effects of integrating different concentrations (10%, 12.5%, and 15%) of Acheta domesticus protein powder into cocoa cream products. The study’s findings indicated that incorporation of Acheta Domesticus protein resulted in a limited alteration in the particle size distribution of the cocoa cream, while sensory evaluations confirmed the absence of a gritty texture. In addition to sensory analysis, the study examined chemical composition, rheological properties, texture, color, and thermal characteristics. These results were compared with a control sample. The findings of this study indicate that the samples with 12.5 and 15% of the added protein can claim a nutritional statement “source of protein”. Full article

This study investigated the influence of different pectin concentrations (0%, 0.1%, and 0.5%) on the physicochemical, antioxidant, and sensory properties of blackberry jam (Rubus fruticosus L.) prepared from fruits harvested at three altitudinal locations (wild: 998 m; cultivated: 500 m and 1090 m). The jams were analyzed for phenolic profile, antioxidant capacity, color, texture, and sensory attributes. The results showed that altitude strongly affected the phenolic profile and antioxidant capacity, with wild blackberries exhibiting the highest levels of total phenolics, flavonoids, and anthocyanins. Pectin addition in moderate levels (0.1%) enhanced sensory acceptance, particularly in jams from higher altitudes. Furthermore, jams with added pectin showed improved vitamin C retention and reduced bitterness associated with phenolic compounds. Overall, the findings highlight the dual role of pectin in modulating the functional and sensory qualities of blackberry jam, while also demonstrating the impact of altitudinal variation on fruit-derived products. Full article

Background and Objectives: Spinal anesthesia is increasingly preferred in pediatric surgeries due to its rapid onset, high success rate, and low risk of systemic complications. However, the influence of age and body mass index (BMI) on block characteristics in adolescents remains insufficiently studied. Materials and Methods: This retrospective study evaluated 190 pediatric patients (aged 9–18 years; 154 male, 36 female) undergoing elective surgery with spinal anesthesia. Patients were stratified by age (Group 1: 9–14 years; Group 2: 15–18 years) and BMI (Group A: 16.00–19.65 kg/m²; Group B: 19.66–23.31 kg/m²). The primary outcome was sensory block duration. Secondary outcomes included sedation requirements, complications, analgesic requirement times, and Visual Analog Scale (VAS) scores. Results: Group 2 had significantly longer sensory block duration and lower postoperative VAS scores at 3 and 12 h compared to Group 1 (p < 0.001). Lower BMI was associated with greater sedation requirements (p < 0.001) and a higher incidence of intraoperative nausea and vomiting (p = 0.013). Complications were infrequent (hypotension 6.3%, bradycardia 2.1%, PONV 7.1%, postoperative headache 3.1%) and managed conservatively. Conclusions: Age and BMI meaningfully influence spinal anesthesia characteristics in pediatric patients. Older adolescents achieved longer sensory block durations and better postoperative analgesia, whereas younger and lower-BMI patients required more sedation and had higher nausea rates. Individualized spinal anesthesia planning, considering age, BMI, and developmental stage, may optimize clinical outcomes. Prospective studies are warranted to validate these findings. Full article

Emergency medical services confront significant challenges in delivering timely patient assessments within geographically isolated or disaster-impacted regions. While drones (unmanned aircraft systems, UAS) show transformative potential in healthcare, standardized protocols for drone-assisted patient evaluations remain underdeveloped. This study introduces the ABCD-IN-BARS protocol, a 9-step telemedicine checklist integrating patient-assisted maneuvers and drone technology to systematize remote emergency assessments. A wait-list randomized controlled trial with 68 first-aid-trained volunteers evaluated the protocol’s feasibility. Participants underwent web-based modules and in-person simulations and were randomized into immediate training or waitlist control groups. The ABCD-IN-BARS protocol was developed via a content validity approach, incorporating expert-rated items from the telemedicine literature. Outcomes included time-to-assessment, provider confidence (Modified Cooper–Harper Scale), measured at baseline, post-training, and 3-month follow-up. Ethical approval and informed consent were obtained. Most of the participants can complete the assessment with a cue card within 4 min. A mixed-design repeated measures ANOVA assessed the effects of Time (baseline, post-test, 3-month follow-up within subject) on assessment durations. Assessment times improved significantly over three time points (p = 0.008), improving with standardized protocols, while patterns were similar across groups (p = 0.101), reflecting skill retention at 3 months and not affected by injury or not. Protocol adherence in simulated injury identification increased from 63.3% pre-training to 100% post-training. Provider confidence remained high (MCH scores: 2.4–2.7/10), and Technology Acceptance Model (TAM) ratings emphasized strong Perceived Usefulness (PU2: M = 4.48) despite moderate ease-of-use challenges (EU2: M = 4.03). Qualitative feedback highlighted workflow benefits but noted challenges in drone maneuvering. The ABCD-IN-BARS protocol effectively standardizes drone-assisted emergency assessments, demonstrating retained proficiency and high usability. While sensory limitations persist, its modular design and alignment with ABCDE principles offer a scalable solution for prehospital care in underserved regions. Further multicenter validation is needed to generalize findings. Full article

Background/Objectives: The spinal cord is a critical component of the central nervous system that transmits neural signals between the brain and the body’s peripheral regions through its nerve roots. Despite being partially protected by the vertebral column, the spinal cord remains highly vulnerable to trauma, tumors, infections, and degenerative or inflammatory disorders. These conditions can disrupt neural conduction, resulting in severe functional impairments, such as paralysis, motor deficits, and sensory loss. Therefore, accurate and comprehensive spinal cord segmentation is essential for characterizing its structural features and evaluating neural integrity. Methods: In this study, we propose a fully automated method for segmentation of the cervical spinal cord in sagittal magnetic resonance (MR) images. This method facilitates rapid clinical evaluation and supports early diagnosis. Our approach uses a Swin-Unet architecture, which integrates vision transformer blocks into the U-Net framework. This enables the model to capture both local anatomical details and global contextual information. This design improves the delineation of the thin, curved, low-contrast cervical cord, resulting in more precise and robust segmentation. Results: In experimental studies, the proposed Swin-Unet model (SWU1), which uses transformer blocks in the encoder layer, achieved Dice Similarity Coefficient (DSC) and Hausdorff Distance 95 (HD95) scores of 0.9526 and 1.0707 mm, respectively, for cervical spinal cord segmentation. These results confirm that the model can consistently deliver precise, pixel-level delineations that are structurally accurate, which supports its reliability for clinical assessment. Conclusions: The attention-enhanced Swin-Unet architecture demonstrated high accuracy in segmenting thin and complex anatomical structures, such as the cervical spinal cord. Its ability to generalize with limited data highlights its potential for integration into clinical workflows to support diagnosis, monitoring, and treatment planning. Full article

In the development of functional foods with therapeutic value, nanoliposomal carriers offer a promising strategy for enhancing the stability and efficacy of bioactive compounds in dairy matrices. This study evaluated the sensory acceptance and physicochemical stability of yogurt enriched with anthocyanin-loaded nanoliposomes during 21 days of refrigerated storage, assessing the impact of nanoencapsulation on compound preservation and quality. Nanoliposomes were synthesized using ultrasonic film dispersion and characterized for antioxidant and erythroprotective activities. Antioxidant capacity was assessed through DPPH, ABTS, and FRAP assays, while erythroprotective effects were evaluated via oxidative hemolysis using human erythrocytes of different ABO/RhD phenotypes. These were incorporated into artisanal yogurt, followed by physicochemical, microbiological, rheological, and sensory analyses. Anthocyanins showed strong antioxidant capacity, especially in ABTS (93.24%), DPPH (21.34%), and FRAP (1023.24 µM TE/g D.W.), reflecting their radical scavenging and reducing power. They also exhibited high erythroprotective activity, with greater antihemolytic effects in O RhD− blood and enhanced photoprotection against UVA in O RhD+ blood. Yogurt enriched with nanoliposomes showed improved color stability, reduced syneresis, and favorable rheological and sensory characteristics. These findings support nanoliposomes as molecular delivery systems in functional dairy matrices with potential nutraceutical applications targeting oxidative stress. Further work should explore molecular mechanisms and validate health-promoting effects. Full article

Apple pomace, a by-product of juice production, is a rich source of dietary fiber and bioactive compounds, making it a promising functional ingredient for bakery applications. This study evaluated the physicochemical and sensory properties of shortbread cookies enriched with apple pomace dried under different conditions, while also analyzing the drying process, focusing on drying kinetics and powder characteristics. Pomace dried by either contact drying or freeze-drying was ground and used to replace 20% of wheat flour in the cookie formulation. Drying kinetics were best described by the modified Page model, and freeze-dried pomace showed higher grindability than contact-dried samples. Cookies enriched with pomace exhibited similar overall composition, with differences mainly observed in fiber content (9.82–11.75%). Those containing freeze-dried pomace were lighter, with reduced red and increased yellow tones, and were firmer, requiring approximately 30% higher cutting force. Despite differences in physical properties, enriched cookies were consistently rated higher in overall acceptability than the controls. The results indicate that the drying method and temperature influence the physicochemical properties of apple by-product and the resulting cookies, while having mainly minor effects on sensory acceptance, confirming the potential of apple pomace as a functional ingredient in bakery products. Full article

The collagen jelly market is expanding amidst rising consumer health consciousness. However, the high sugar and calorie contents of traditional collagen jellies make them unsuitable for patients with diabetes or obesity. The aim of this study is to develop a low-sugar collagen jelly using fruit and vegetable powder (apple, carrot, and tomato) and to identify the optimal manufacturing conditions by evaluating physicochemical and sensory properties. Texture profile analysis (TPA), proximate composition, color analysis, total flavonoid and polyphenol content, and antioxidant activity were evaluated in jellies containing 0–10% fruit and vegetable powder. Sensory evaluation on color, flavor, taste, texture, and overall preference was performed using a seven-point Likert scale. The antioxidant capacity of the jelly increased with the addition of the fruit and vegetable powder. Among the formulations evaluated, jelly containing 8% mixed powder achieved the highest preference score, highlighting its potential for consumer acceptance. This result can be attributed to the successful integration of a low-sugar base with antioxidant-rich powders, which offers both health benefits and strong consumer appeal. Full article

The aim of this work was to study the effects of modification of the skin maceration process by adding ascorbic acid and a yeast culture of Saccharomyces cerevisiae on the quality and safety of Welschriesling wine. The pH, total acids, SO₂, and alcohol content were significantly affected by the modification of the maceration (p < 0.001), except for the alcohol variable, which was not influenced by the skin maceration modifications of the measured values (p > 0.05). The antioxidant activity, total polyphenols, flavonoids, and ascorbic acid levels changed significantly during the experiment, including the maceration and maturation periods (p < 0.001). The observed histamine concentrations were below the recommended limit of 10 mg·L⁻¹ in each analysed sample. Histamine (HIS) and tyramine (TYR) amounts were significantly affected by the experimental factors (p < 0.001). After nine months of maturation, wine samples with ascorbic acid had 2.23 ± 0.00 and 0.35 ± 0.00 mg·L⁻¹ HIS and TYR content, respectively. On the other side, macerated wines without ascorbic acid had 3.05 ± 0.10 and 0.37 ± 0.05 mg·L⁻¹ HIS and TYR content, respectively. Modified vinification procedure with ascorbic acid negatively affected wine samples in the overall sensory evaluation scores of the wines (p < 0.001). Full article

The study compared the effects of conventional and vegan processing aids in the clarification of must, focusing on the phenolic and sensory characteristics of must and wine. The hypothesis was that plant protein could provide results similar to those of conventional aids containing proteins of animal origin, especially in aromatic grapes, where hyperoxidation is avoided. Conducted in 2024 in Etyek-Buda, Hungary, the initial trials subjected the Irsai Olivér grape must to gravity sedimentation with various agents. Vegan processing aids, notably the combination of pea protein and chitin-glucan, showed a gentle impact on the assimilable nitrogen content and a similar reduction in turbidity to those with animal proteins. Nitrogen flotation trials compared gelatin and the vegan alternative (a combination of pea protein and chitin–glucan) in Irsai Olivér and Chardonnay must clarification. The removal of phenolic substances was monitored using the Folin–Ciocalteu method, the acid butanol assay, and the vanillin assay. In addition, nitrogen levels were evaluated before and after the flotation experiments. The plant-based processing aid effectively improved the sensory quality of Irsai Olivér. However, the gelatin-treated Chardonnay was fresher and less bitter than the vegan option, which was less balanced and more bitter with weaker aroma and flavor. Full article

Background/Objectives: Electrical threshold testing (ETT) offers a promising method for assessing somatosensory function. Despite its growing use, fundamental aspects such as the physiological recovery time required between repeated threshold measurements remain poorly understood. This gap is critical when evaluating sensory, motor, or pain thresholds (EST, EMT, EPT) in pre–post designs or rapid intra-session protocols. The aim is to investigate the short-term recovery dynamics of electrical thresholds following electrical threshold testing, and to determine the minimum interval required for values to return to a stable baseline. Methods: In this pilot, repeated-measures study, 10 healthy adults (20 upper limbs) underwent three progressive stimulation trials (sensory, motor, and pain). Electrical thresholds were assessed at fixed recovery intervals (0–120 s), with duplicate measurements at each time point. Stability was defined as the absence of significant differences between repeated measures. Results: EST stabilized rapidly after sensory or motor stimulation, showing no significant differences beyond 0 and 15 s, respectively. Within pain stimulation, EST recovered at 60 s. EMT showed immediate recovery with motor stimulation and required longer recovery with pain stimulation, with stabilization observed at 90 s. EPT exhibited the highest variability, with the smallest time-dependent differences observed immediately after the first assessment. Conclusion: Recovery time after electrical stimulation varies by threshold type and intensity of the stimuli. EST and EMT can be reliably reassessed immediately after sensory and motor stimulation, respectively. However, when stimulation reaches EPT level, EST requires 60 s to recover and EMT needs 90 s. EPT demonstrates higher variability, indicating the need for further investigation. These findings support the implementation of standardized recovery intervals in ETT and underscore the importance of interpreting EPT results with caution during rapid assessments. Full article

Control strategies for leishmaniasis increasingly target sand fly vectors through sugar feeding approaches containing bioactive compounds. This study investigated the behavioral and toxicological effects of the iridoids plumericin and isoplumericin, isolated from Himatanthus sucuuba, on Lutzomyia longipalpis by integrating computational and experimental approaches focused on gustatory system interactions. The iridoids were purified by column chromatography and characterized by GC-MS. The gustatory receptor A0A1B0CHD5 was structurally characterized through homology modeling, followed by molecular docking and 100 ns molecular dynamics simulations. Behavioral assays evaluated survival, repellency, and feeding preferences using sugar solutions supplemented with an iridoid mixture. Toxicity was assessed in Drosophila melanogaster as a non-target organism model. Molecular docking results revealed comparable binding affinities between sucrose (ChemPLP score 57.96) and the iridoids plumericin (49.08) and isoplumericin (47.75). Molecular dynamics simulations confirmed the stability of the ligand–receptor complexes and revealed distinct conformational changes. The iridoids did not affect L. longipalpis survival, showed no repellency, and did not reduce sugar feeding acceptance. Preference for the control diet was observed only after continuous exposure (48 h), suggesting involvement of post-ingestive sensory processing. No acute toxicity was observed in D. melanogaster (96% survival). These findings demonstrate that iridoids preserve vector feeding behavior and survival while exhibiting low toxicity to non-target organisms, supporting their potential use in gustatory modulation strategies in leishmaniasis vector control without compromising ecological safety. Full article

Food waste from fish processing contributes significantly to environmental pollution, and fish skin is often discarded despite being a rich collagen source. This study evaluated the efficacy and consumer satisfaction of a ready-to-drink collagen supplement made from hydrolyzed collagen derived from seabass skin. The compositional analysis of this study revealed α-amino groups, hydroxyproline, and amino acids essential for skin elasticity, hydration, and tissue repair. A 30-day clinical trial was conducted in 36 Thai volunteers who were aged between 20 to 70 years, and their skin condition was assessed using a facial skin analyzer and a moisture analyzer on days 0, 15, and 30. Participants also completed self-perception and sensory satisfaction questionnaires. The results showed improved skin moisture, reduced pore size, and smoother skin texture. Participants reported high satisfaction, especially regarding increased moisture and skin smoothness. Sensory score evaluation showed favorable scores for color and taste; however, odor was the least preferred attribute with the lowest score. Notably, no adverse effects were reported throughout this study. The findings suggest that fish skin-derived collagen supplements can enhance skin appearance while offering a sustainable approach that converts fish by-products into functional skincare solutions aligned with global sustainability goals. Full article

Corn glutelin hydrolysate (CGH) was prepared by alkaline protease hydrolysis of corn glutelin and further modified by histidine (His) and tryptophan (Trp) through the Plastein reaction, obtaining His-fortified CGH (His-CGH) and Trp-fortified CGH (Trp-CGH). The functional properties (solubility, foaming capacity, and emulsifying activity) of the modified peptides were analyzed. The corresponding modifiers were added to baked products to evaluate potential application in the baking field. The effects of the modifiers on batter density, specific volume, and textural properties of chiffon cake were investigated. This study aimed to enhance the functional characteristics of corn glutelin and provide a theoretical basis for the development of functional products or green food additives. Corn glutelin hydrolysate supplemented with His-CGH and Trp-CGH exhibited improved solubility, foaming stability, and emulsifying capacity. Compared with CGH, the foamability (FC) of Trp-CGH increased by 9%, the foaming stability (FS10) at 10 min elevated by 8.41%, the foaming stability (FS20) at 20 min improved by 14.79%, and the foaming stability at 30 min (FS30) raised by 14.14%. The emulsifying activity of Trp-CGH improved by 10.65 m²/g, and the emulsifying stability increased by 10.57 min. Furthermore, the batter density of the cake sample with Trp-CGH decreased by 0.028 g/cm³, the specific volume increased by 0.29 cm³/g, the baking loss rate lowered by 0.99%, and the hardness reduced by 0.36 N. The improvement of these quality indexes remarkably enhanced the sensory acceptance and texture of the cake sample. Overall, it also reveals that the addition of the Plastein reaction modifiers before baking also highlights their potential as green food additives in baking products. Full article

The unhygienic practices in retail poultry meat shops adversely affect chicken meat quality and shelf life. To address this issue, a meat-surface-decontaminating wipe was developed. Deionized water, jamun leaf (Syzygium cumini) extracts, and other generally recognized as safe ingredients were used to prepare a decontamination solution. A sterile non-woven cloth soaked in the solution was applied over the meat surface as a decontamination wipe. Treated and untreated meat samples were stored at 4 ± 1 °C under aerobic packaging conditions, and various meat quality parameters were evaluated at every 1-day interval until the onset of spoilage. It was observed that the wipe could significantly reduce 2.31 log microbial loads (p = 0.00005, CI-95%, 1.85, 2.77) over the meat surface. With the increasing storage intervals, the meat quality parameters changed significantly (p < 0.05), and the treated chicken samples spoiled on day 6, whereas the control spoiled on day 5. The meat spoilage was confirmed by the evaluation of quality changes in the stored meat. Additionally, the wipe could cause 1.14 (p = 0.00000, CI-95%, 1.01, 1.25) and 1.03 (p = 0.00005, CI-95%, 0.90, 1.16) log reductions of E. coli and S. aureus, respectively. Based on the results, it was concluded that the decontamination wipe could improve the meat quality and shelf life of retail chicken meat without affecting the sensory quality attributes. Full article