Search Results (2,279)

This work studies yellow pea flour (YPF) fermentation with kefir (1:1.5 mass ratio, incubated 30 h at 25 °C) for gluten-free breadmaking. Three samples were evaluated: untreated YPF, YPF mixed with kefir (UF), and fermented YPF (FF). Structural changes were minimal, but fermentation improved the flour functionality. Bulk density (g/mL) decreased from 0.54 ± 0.02 in YPF and 0.47 ± 0.01 in UF to 0.43 ± 0.01 in FF, while the water absorption capacity (g/g) increased from 1.20 ± 0.01 in YPF and 1.50 ± 0.05 in UF to 1.92 ± 0.02 in FF. YPF showed the lowest oil absorption capacity (0.90 ± 0.02 g/g), while higher values were obtained for FF and UF (averaging 1.54 g/g). The yellowness index showed a clear tendency: higher in UF (34.9 ± 0.2), intermediate in FF (32.869 ± 0.008), and lower in YPF (22.4 ± 0.1). In gluten-free bread, baking loss did not show significant differences between FF-B and UF-B (averaging 15.65%) but they were significantly lower than that of YPF-B (18.5 ± 0.5%). The highest specific volume (mL/g) was observed in FF-B (1.96 ± 0.02), followed by UF-B (1.33 ± 0.02) and YPF-B (1.08 ± 0.02). Significantly reduced “pea” sensory attributes were perceived in FF-B, while acidity perception increased. Hardness was similar among breads, although chewiness was higher in FF-B. These results suggest that kefir fermentation enhances YPF functionality in gluten-free breadmaking. Full article

Autism Spectrum Disorder (ASD) is a complex neurodevelopmental condition characterized by deficits in social communication, repetitive behaviors, and sensory sensitivities. While genetic factors contribute significantly to ASD risk, a growing body of evidence implicates environmental exposures and immune-mediated mechanisms in the etiology and severity of ASD. This review synthesizes peer-reviewed findings on (1) maternal immune activation, (2) environmental toxicant co-exposures, (3) maternal autoimmune disease, and (4) cerebral folate deficiency (via folate receptor alpha autoantibodies), detailing their mechanistic contributions to core and associated ASD symptoms. Collectively, these findings illuminate converging neuroimmune and metabolic pathways that, when disrupted in utero, substantially alter the developmental trajectory of the brain and increase the likelihood of ASD. Such interruptions leading to developmental changes can trigger immune activation from environmental sources of infection and pollution, with these triggers compounded in cases of autoimmune disease or cerebral folate deficiency. Understanding these mechanisms provides a foundation for early identification, stratified risk assessment, and the development of targeted prenatal interventions. Thus, a lesson we learn from autism is that neurodevelopmental disorders should be understood as the product of combined genetic vulnerabilities and modifiable prenatal and postnatal influences. Further exploration of this framework will open paths for precision intervention and prevention. Full article

This study investigated how super-chilled (SC) storage at −3 °C combined with deoxygenated packaging (DO) affects quality degradation in yellowtail (Seriola quinqueradiata), dorsal ordinary muscle, and dark muscle. Sensory evaluation showed that DO significantly suppressed spoilage odor intensity in both muscle types, with enhanced effects under SC conditions. Spoilage in air-stored samples was primarily driven by Pseudomonas growth, whereas DO (especially SC) maintained microbial diversity by inhibiting bacterial proliferation and delaying spoilage. Volatile compound profiles differed markedly between the DO and air-stored samples. Despite these changes, DO-induced volatile compound alterations in the dorsal ordinary and dark muscles had minimal effects on perceived odor. Although DO prevented the accumulation of thiobarbituric acid reactive substances in both muscles, it did not suppress trimethylamine formation. These results demonstrate that SC-DO synergistically extends the shelf life of yellowtail by mitigating microbial spoilage and lipid oxidation, particularly during odor deterioration. Full article

The jostaberry (Ribes × nidigrolaria) hybrid is a rich source of phytochemicals with high antioxidant activity (AA). However, due to the thick skin and seeds, the whole fruits are rejected by some consumers, and their incorporation into food products may negatively affect the sensory properties. Furthermore, after drying, including freeze-drying, jostaberries become sticky and gummy, making them unsuitable for grinding into powder. In this context, the present study aims to improve the handling properties and evaluate the biological value, antioxidant potential, physicochemical characteristics, and color parameters of biopolymer microparticles enriched with biologically active compounds (BACs) from jostaberry during freeze-drying and subsequent storage in the dark under ambient conditions (22 ± 1 °C, relative humidity ≤ 75%). For this, jostaberry extract (JE) was encapsulated using combinations of biocompatible carriers: maltodextrin-nutriose (resistant dextrin)-pectin and maltodextrin-nutriose-sodium alginate. The encapsulated products were freeze-dried to obtain microparticles (MNPJ and MNAJ) with yields of 87.7% and 88.9%, respectively. It was found that the biopolymer matrix provided superior protection for the encapsulated BACs during freeze-drying compared to the fruit matrix. The AA determined in MNPJ and MNAJ microparticles by DPPH and ABTS assays decreased only 1.1 and 1.5 times, respectively, while in freeze-dried jostaberry, AA showed a decrease of 3.7 times (DPPH) and 2.3 times (ABTS), respectively. Tukey’s post hoc HSD analysis revealed multiple significant differences (p < 0.05) between storage intervals for all measured parameters. While DPPH and ABTS values progressively decreased, total polyphenols (TPC) and anthocyanins concentration (TAC) and their retention efficiency showed changes after specific storage intervals (3, 6 and 12 months). After 12 months of storage, TPC and TAC decreased by 8.2% and 12.2% in MNPJ and by 3.3% and 3.9% in MNAJ, respectively. Therefore, microparticles containing sodium alginate showed the lowest BAC loss during storage. The obtained results reveal that after 12 months of storage, the color and physicochemical properties of the microparticles remained largely stable. Full article

Essential oils (EOs) are natural mixtures of volatile compounds characterized by beneficial pharmacological effects. The repeated inhalation of EOs in olfactory training (OT) has been demonstrated to improve the sense of smell in patients with olfactory deficits. We conducted a conjunct evaluation of the chemical composition, sensory profile, and bioactivity in cell models of commercial EOs of rose (EO1), eucalyptus (EO2), lemon (EO3), and clove (EO4) used for OT (StimuScent^®, Dos Medical, Sense Trading BV, Groningen, The Netherlands). Citronellol, 1,8-cineole, limonene, and eugenol emerged as the most abundant volatile compounds in EO1, EO2, EO3, and EO4, respectively, by GC-MS analysis. Some differences emerged (using a Likert-type scale) in the perception of EO’s odor dimensions (pleasantness, intensity, and familiarity in subjects with hyposmia (n = 8) compared to controls (n = 22). Cytotoxicity assays (24 h of incubation) demonstrated the anticancer effects of EOs (5–100 μg/mL) on SH-SY5Y neuroblastoma cells (the order of potency was EO3 > EO4 > EO2 > EO1), while all EOs showed lower effects on the viability/morphology of human skin HaCaT keratinocytes. SH-SY5Y cancer cells grown for six days with different EOs (at 50 μg/mL) showed evident signs of toxicity and apoptosis. Marked changes in cell morphology (structure/number of processes) were evidenced in clove EO-treated cells. EO’s sensory properties/bioactivity were also related to the in silico physicochemical/pharmacokinetic properties of the main EO components. Our results provide new insights into a more targeted EO application for OT. Full article

When complex computations cannot be performed on board a mobile robot, sensory data must be transmitted to a remote station to be processed, and the resulting actions must be sent back to the robot to execute, forming a repeating cycle. This involves stochastic round-trip times in the case of non-deterministic network communications and/or non-hard real-time software. Since robots need to react within strict time constraints, modeling these round-trip times becomes essential for many tasks. Modern approaches for modeling sequences of data are mostly based on time-series forecasting techniques, which impose a computational cost that may be prohibitive for real-time operation, do not consider all the delay sources existing in the sw/hw system, or do not work fully online, i.e., within the time of the current round-trip. Marginal probabilistic models, on the other hand, often have a lower cost, since they discard temporal dependencies between successive measurements of round-trip times, a suitable approximation when regime changes are properly handled given the typically stationary nature of these round-trip times. In this paper we focus on the hypothesis tests needed for marginal modeling of the round-trip times in remotely operated robotic systems with the presence of abrupt changes in regimes. We analyze in depth three common models, namely Log-logistic, Log-normal, and Exponential, and propose some modifications of parameter estimators for them and new thresholds for well-known goodness-of-fit tests, which are aimed at the particularities of our setting. We then evaluate our proposal on a dataset gathered from a variety of networked robot scenarios, both real and simulated; through >2100 h of high-performance computer processing, we assess the statistical robustness and practical suitability of these methods for these kinds of robotic applications. Full article

This study aimed to clarify the sensory characteristics of Koshu wine, which is the most popular white wine produced in Japan, by identifying descriptive terms for sour taste, a primary aspect of wine flavor. A sensory evaluation generated 56 terms related to sour taste quality. Some terms were categorized on the basis of the timing of perception— immediately after sipping, holding in the mouth, and after swallowing—while others were classified as expressing “temporal change”, “overall impression terms”, or “metaphorical terms”. From these, 12 terms—“fresh”, “stand out”, “sharp”, “soft”, “round”, “gentle”, “bright”, “duration”, “crisp”, “intensity”, “mild”, and “calm”—were selected, with definitions and reference standards (materials or examples that represent each characteristic) established. A trained sensory panel evaluated 16 Koshu wines, revealing significant differences in all sour taste quality terms except “duration”. The evaluation of “duration” may require improvement. Correlation analysis indicated that pH was strongly associated with “sharp” sour taste immediately after sipping, while titratable acidity and pH correlated with “round” and “gentle” sour taste when the wine was held in the mouth. Total acidity was linked to the duration of sour taste. Applying the sour taste quality terms determined from this study will enable the quantification of the sour taste quality of wines. Full article

Climate change is having a significant impact on vine physiology and grape composition, leading to notable alterations in wine quality, such as reduced acidity, increased ethanol content, and higher pH levels. These effects are particularly problematic in arid and semi-arid regions, such as Mediterranean areas, where high summer temperatures and low rainfall accelerate the degradation of organic acids in grapes. As a result, wines produced under these conditions often lack the acidity required to preserve their freshness and enological quality. This study evaluated the effect of must acidification using cation-exchange resins on the composition and quality of red wines made from the Monastrell variety, comparing them with wines acidified using tartaric acid to reach the same target pH. The results showed that treating a portion of the must (20% and 30%) with cation-exchange resins significantly reduced wine pH values and increased total acidity compared to the control wine. A similar result was observed in wines acidified with tartaric acid. However, as an additional effect, the treatment with resin more markedly reduced the concentration of pro-oxidant metal cations such as iron, copper, and manganese, contributing to lower values of volatile acidity and a greater stability against oxidation of phenolic compounds. Must acidification with both methods improved wine color quality by increasing color intensity and decreasing hue values. Although no significant differences were found in the total concentration of phenolic compounds, variations were detected in their compositional profile. Furthermore, the acidification also affected the concentration and composition of aromatic compounds in the final wine. Sensory analysis revealed that the treated wines—particularly those made with must acidified using cation-exchange resins—exhibited greater aromatic intensity, more pronounced fruity notes, and reduced astringency, resulting in a fresher mouthfeel. In conclusion, must treatment with cation-exchange resins appears to be a low-cost good alternative compared tartaric acid addition for reducing pH and increasing acidity in Monastrell red wines, thereby enhancing their quality in winegrowing regions with arid or semi-arid climates. 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

Mealworm (Tenebrio molitor, LINNAEUS, 1758) is a protein-rich edible insect. In this study, low-gluten wheat flour was formulated with mealworm protein powder at various concentrations (0%, 5%, 10%, 15%, and 20%) to investigate its influence on the pasting, farinographic, and extensographic properties of low-gluten wheat flour, as well as the changes in the overall quality of the resulting biscuits (soda crackers and cookies). The viscosity of the composite flour decreased with an increasing substitution level of mealworm protein powder, and the setback significantly decreased from 69.31 ± 0.16 RVU (M0) to 19.00 ± 0.71 RVU (M20), indicating enhanced resistance to starch retrogradation. Farinographic and extensographic analyses revealed that the addition of mealworm protein powder reduced dough water absorption, significantly prolonged dough development time and stability time, and enhanced overall dough stability. However, extensibility gradually decreased, with a further reduction observed as the proofing time increased. Concurrently, the baking expansion ratio and hardness of the biscuits decreased. Specifically, for soda crackers, the baking expansion ratio decreased from 198.96 ± 3.88% (M0) to 135.74 ± 1.28% (M20), and hardness dropped from 26.40 ± 1.53 N (M0) to 6.32 ± 0.08 N (M20). For cookies, the baking expansion ratio and hardness decreased from 93.77 ± 0.72% (M0) to 86.06 ± 1.08% (M20) and from 1.76 ± 0.06 N (M0) to 1.10 ± 0.16 N (M20), respectively. The impact of mealworm protein powder (5–20%) was relatively minor in cookies but more pronounced in soda crackers, likely due to differences in formulation and processing methods. Additionally, the crunchiness of soda crackers was 3.42 times greater than that of cookies, whereas resilience was only 0.15 times that of cookies under controlled conditions. Pearson correlation analysis and principal component analysis (PCA) further elucidated the relationships between the dough properties and final product quality. Furthermore, the substitution of mealworm protein powder affected the sensory properties of the product but significantly enhanced its nutritional value, confirming the feasibility of replacing low-gluten wheat flour with mealworm protein powder and offering a theoretical foundation for its development and application in diverse biscuit formulations. Full article

This study investigates the chemical and sensory effects of UV-C disinfection on black, white, green, and pink peppercorns using a scalable mechanical drum reactor. While previous research has demonstrated the efficacy of UV-C radiation in microbial disinfection, there is a lack of deep, quality-focused research on food products. Nevertheless, for spices, this is just as important, if not more so, than food safety. Different analyses were conducted to assess changes in volatile compounds, organic acids, fatty acids, tocopherols, and colour following UV-C exposure. Additionally, sensory evaluations were performed using triangular tests to determine whether these chemical changes were perceptible to consumers. Results revealed that many of the measured chemical components were affected by the UV treatment, with some volatile compounds decreasing by up to 90%, while certain organic acids increased by more than 150%. Despite these changes, no significant differences in colour, aroma, or flavour were detected by the sensory panel across all pepper types. These findings suggest that UV-C irradiation, when applied under the tested conditions, preserves the sensory quality of peppercorns, supporting its potential as a non-thermal processing method for spice treatment. Full article

Sour camel milk, as a nutritious fermented dairy product, faces challenges in terms of quality stability. Sparassis crispa, due to its antioxidant and antibacterial properties, shows potential in improving food quality. This study aimed to investigate the effects of different active components of Sparassis crispa on the quality of sour camel milk. The results indicated that Component I was the most effective Sparassis crispa component in enhancing the quality of sour camel milk. The components of Component I were identified as LysoPC(0_0_18_2(9Z,12Z)), LysoPC(18_1(11Z)_0_0), and N-(2-hydroxymethyl-3-chloro-4-hydroxyphenyl) anthranilic acid, among others. It increased the total viable count of lactic acid bacteria (LAB) and water-holding capacity (WHC) while improving the texture of sour camel milk. Metabolomics analysis revealed that the first component of sour camel milk (FCS) and Sparassis crispa sour camel milk (SS) have a high degree of similarity in the composition of flavor substances. The characteristic flavor metabolites included 2-amylfuran, isoamyl alcohol, 2-methylbutyraldehyde, and 2-ethyl-1-hexanol. Additionally, the supplementation of Component I increased the levels of metabolites such as amino acids, free fatty acids, organic acids, and carbohydrates, thereby contributing to the enhanced taste and nutritional quality of sour camel milk. This intervention also strengthened carbohydrate and amino acid metabolism in LAB. These findings provide a theoretical basis for utilizing Component I to improve the quality of sour camel milk. Full article

Worker honey bees are crucial for colony stability and ecosystem pollination. However, the cross-scale aging features and underlying mechanisms in the Eastern honey bee (Apis cerana) remain poorly understood. This study systematically investigated age-related changes in A. cerana workers across youth (1~5 days post-emergence, dpe), middle age (29 dpe), and old age (50 dpe) through integrated morphological, ultrastructural, and transcriptomic analyses. With increasing age, the phenotypic deterioration in the old bees (OBs) was significant: the body color brightness decreased by 16.7% compared to the young bees (YBs) (p < 0.001), and the hair density of the head, thorax, and abdomen declined by 63.5%, 97.2%, and 91.5%, respectively (p < 0.0001). The wing wear index (WWI) increased to 96.7% (p < 0.0001). The locomotor performance declined sharply, with only 6.7% of the OBs successfully reaching the feeding platform within 15 s (p < 0.0001). Ultrastructural analysis revealed sensory organ abrasion, flattened thoracic bristles, thickened cuticle, and 90.4% increased mitochondrial damage (p < 0.0001). The autophagosomes showed dynamic changes, with 81.8% reduction versus those of mid-aged bees (MBs) (p < 0.001), which suggests that mitochondrial dysfunction and autophagy dysregulation may be the core driving factors behind aging. Transcriptomics identified 67 differentially expressed genes enriched in lifespan regulation, glutathione metabolism, and lysosomal pathways. Fifteen key aging-related genes were identified, such as major royal jelly protein 3 (MRJP3), synaptic vesicle glycoprotein 2A (SV2A), and apidermin 3 (APD3), whose expression dynamics have been shown to be closely related to nutritional metabolism, behavioral perception, and the decline of epidermal barrier function. This work establishes the first multidimensional aging evaluation system for A. cerana, providing critical insights into bee senescence mechanisms and colony health optimization. Full article

The shelf life of perishable foods is traditionally determined by microbiological, chemical, and sensory analyses, which are well-established and reliable. However, these methods can be time-consuming and resource-intensive, and they may not fully account for unexpected storage deviations, such as temperature fluctuations or equipment failures. Smart films emerge as a promising alternative, enabling rapid, visual, and low-cost food quality monitoring. This study developed smart films based on zein/gelatin/cellulose nanocrystals (Z/G/CNC) functionalized with alizarin (AL, 0–3% w/w), produced by casting (12.5% zein, 12.5% gelatin, and 5% CNC w/w). The films were characterized for morphological, physicochemical, thermal, and spectroscopic properties, chromatic response at pH 3–11, activity against Escherichia coli and Staphylococcus aureus, and applicability in monitoring Merluccid hake fillets. The incorporation of AL reduced water solubility, increased water vapor permeability and contact angle, imparted a more intense orange coloration, and improved thermal resistance. AL also increased thickness and elongation at break while reducing tensile strength and Young’s modulus. All films exhibited excellent UV-blocking capacity (<1% transmittance). Noticeable color changes were observed, with the Z/G/CNC/AL1 film being the most sensitive to pH variations. During Merluccid hake storage, ΔE values exceeded 3 within 72 h, with a color change from orange to purple, correlating with fillet pH (8.14) and total volatile basic nitrogen (TVB-N) (24.73 mg/100 g). These findings demonstrate the potential of the developed films as biodegradable sensors for smart packaging of perishable foods. Full article

Visual snow and its syndrome represent a relatively new and enigmatic neurological condition affecting the human sensory, motor, and perceptual systems. In this narrative review, first an overview of the condition and its basic characteristics and demographics are presented. Then, the six therapeutic approaches that have been attempted over the past decade are detailed by a simple discussion of the problem with the patient, medications, special chromatic tints, oculomotor training, visual noise adaptation, and environmental changes, which have met with varying degrees of success. Thus far, chromatic tints and oculomotor training appear to be the most successful. Full article