Search Results (971)

The effects of pre-harvest application of Bacillus velezensis LYB73 on rhizosphere soil properties, microbial communities, fruit quality, and flavor-related traits in different peach cultivars are still not well understood. In this study, three peach cultivars, “Jinxia” (JX), “Wanhujing” (WHJ), and “Youpantao” (YPT), were subjected to B. velezensis LYB73 treatment or a sterile-water control under field conditions. Rhizosphere bacterial (16S rRNA) and fungal (ITS) communities were analyzed by high-throughput sequencing. Soil physicochemical properties, fruit nutritional and functional components, antioxidant capacity, and electronic sensory traits were also evaluated. The application of LYB73 was associated with lower rhizosphere soil pH (5.52–6.82) and changes in several soil nutrient-related parameters. Microbial community analyses indicated that LYB73 treatment was accompanied by shifts in the composition of rhizosphere bacterial and fungal communities. For example, the relative abundance of Pseudomonadota increased in the JX treatment group, while Ascomycota was enriched in the JX and YPT treatment groups. At the genus level, taxa such as Gemmatimonas, Saitozyma, and Cephalotrichum showed increased relative abundance in some treated groups. Compared with the control, LYB73-treated fruits generally showed higher levels of reducing sugars, titratable acids, amino acids, total phenols, total flavonoids, and antioxidant capacity. The magnitude of these responses varied among cultivars: JX showed larger increases in total phenols, total flavonoids, and DPPH scavenging activity, WHJ showed a greater increase in amino acids and ABTS scavenging activity, and YPT showed the largest increase in superoxide anion scavenging activity. Electronic sensory analysis further suggested that LYB73 treatment affected taste and aroma-related traits, although the responses differed among cultivars. Correlation analysis showed that several dominant microbial genera were significantly associated with soil properties, fruit quality indices, and sensory indicators. Overall, these results suggest that pre-harvest application of B. velezensis LYB73 may influence rhizosphere microecology and fruit quality in a cultivar-dependent manner, providing preliminary support for its potential use in peach production. Full article

The aim of the study was to investigate the effect of enriching carrot slices by NFC (not from concentrate) juices from chokeberry (CH), sea buckthorn (SB), cherry (CHE) and carrot (CA) before microwave-vacuum (MVD) and freeze-drying (FD) carrot on the physicochemical and thermal properties. While water activity (AW) was not dependent on enrichment treatment but only on drying method, NFC juices significantly enriched carrot slices with biocomponents. Freeze-dried samples, as a reference, had significantly lower AW than those dried by the MVD method. Both FD and MVD-dried samples had comparable polyphenol content and DPPH antioxidant activity (AA), but the MVD-dried samples exhibited higher ABTS antioxidant activity. Carrot enrichment in chokeberry and cherry juices resulted in up to six and 10 times higher TPC than in the raw material. In addition, samples enriched in these juices and dried with FD proved to be the most stable in terms of water state and glass transition temperature (61.4 and 69.6 °C) and water activity (approx. 0.10). In FTIR analysis, all samples exhibited similar spectral shapes, indicating similar chemical composition and functional group composition. Only in the spectral region below 900 cm⁻¹ were unique molecular vibrations induced by various organic compounds present. Enriching carrot in juices and MVD can lead to increased hardness (Fmax and breaking work), although this is associated with increased crispness, resulting from the microstructure with a large number of small pores, especially in MVD samples enriched with cherry, chokeberry, and carrot juices, with scores of 8.0–8.4 In this respect, the average crispness rating of the MVD samples (7.2) exceeded that of the FD samples (6.8). If there is a requirement for crunchiness in the future production of dried vegetables as snacks, changes in hardness should be prioritized, along with color and biocomponent content. Full article

Background/Objectives: The Chinese porcupine (Hystrix hodgsoni) is a distinctive rodent species characterized by specialized ecological adaptations and sensory traits; however, genomic resources for this species have remained limited. This study aims to provide a reliable reference for comparative and evolutionary analyses by constructing a high-quality genome. Methods: We generated a chromosome-level genome assembly of the Chinese porcupine using long-read sequencing combined with chromatin conformation-based scaffolding, followed by comprehensive structural and functional annotation. Comparative genomic analyses across representative mammals and functional enrichment analyses were conducted to investigate lineage-specific gene family dynamics. Results: The assembled genome shows high contiguity and completeness. Comparative analyses revealed a substantial number of gene families significantly expanded along the porcupine lineage. Functional enrichment demonstrated strong overrepresentation of olfactory-related processes, including olfactory receptor activity, odorant binding, and detection of chemical stimuli. Additionally, several expanded families were associated with epidermal differentiation, keratinization, and skin development. Conclusions: Gene family expansions in the Chinese porcupine are biased toward sensory perception and epidermal functions, suggesting potential genetic bases for its enhanced environmental sensing and integumentary specialization. This assembly provides an important genomic resource for porcupine research and new insights into the molecular mechanisms underlying sensory and skin-related adaptations in rodents. Full article

Pomegranate peel, an agro-industrial by-product, is a promising source of functional compounds. This study evaluated pomegranate peel powder (PP) as a multifunctional yogurt ingredient and assessed its effects on the phytochemical profile, antioxidant activity, physicochemical properties, color, texture, microstructure, mineral composition, storage stability, and sensory acceptability. Yogurts supplemented with 3% and 6% PP were compared with a control. PP contained 12.49 mg GAE/g dw total polyphenols, 9.16 mg CE/g dw flavonoids, 63.66 mg C3G/100 g dw anthocyanins, 17.48% dietary fiber, 341.88 mg/100 g calcium, and 140.99 mg/100 g magnesium. PP addition improved yogurt functionality in a concentration-dependent manner. The 6% formulation showed the highest total polyphenol content (9.71 mg GAE/g dw), antioxidant activity (63.67 µmol TE/g dw), dry matter (19.20 g/100 g), and dietary fiber (1.19 g/100 g). Syneresis decreased from 18.22% in the control to 12.17% and 9.22% in the 3% and 6% PP yogurts, respectively, while firmness increased from 3.85 N to 4.80 N. After 21 days of refrigerated storage, fortified yogurts retained high phytochemical and antioxidant levels. Although the 6% formulation provided greater enrichment, the 3% yogurt offered the best balance between functionality, technological performance, and sensory quality, supporting PP valorization in cleaner-label dairy products. Full article

The growing demand for healthier and functional foods has driven the development of fish-based products enriched with natural ingredients that enhance nutritional quality and oxidative stability. This study evaluated the effect of incorporating bacupari peel flour (0, 0.75, 1.5, and 2.25%) into Nile tilapia burgers prepared from filet and mechanically separated meat. Proximate composition, antioxidant capacity (DPPH and ABTS), physicochemical and technological parameters, texture profile, microbiological safety, fatty acid profile during refrigerated storage, and sensory acceptance were determined. The flour exhibited a high fiber content (58.6%) and strong antioxidant activity (>94% inhibition for both DPPH and ABTS assays). Its inclusion significantly increased the fiber content of the burgers (from 3.23% to 6.43%), reduced pH and cooking loss, and enhanced the antioxidant capacity of the products. Changes in color and increased hardness were observed at higher inclusion levels. All treatments complied with microbiological standards and maintained acceptable sensory properties. Although an initial increase in fatty acids was observed with flour addition, a reduction occurred after 14 days of refrigerated storage. Bacupari flour demonstrated potential as a functional ingredient for nutritional enrichment and technological improvement of fish burgers. Full article

This study investigated the effects of red grape pomace powder (GPP) on spontaneously fermented salamis produced from the meat of retired cows and young bulls of the Cinisara dairy breed. The use of GPP and meat from these animal categories was motivated by the valorization of low-commercial-value agri-food resources and the enhancement of sustainable local production chains. Plate count analyses showed typical fermentation dynamics, with lactic acid bacteria (LAB), coagulase-negative staphylococci, and yeasts reaching approximately 7 log CFU/g, and confirmed the absence of major foodborne pathogens. Illumina sequencing further characterized the bacterial community, identifying Latilactobacillus as the dominant genus at the end of ripening, with relative abundance (RA) of up to 65% in GPP-enriched trials. Physicochemical analyses showed progressive changes during ripening, including weight loss, pH decrease, color development, and increased proteolysis. GPP supplementation contributed to the stabilization of a*, chroma, and hue values, while reducing lightness during ripening. Oxidative stability measurements showed that GPP derived polyphenols effectively limited oxidative reactions, especially secondary lipid oxidation. GPP also modulated the volatile profile by increasing ester formation and introducing plant-derived compounds. Sensory evaluation revealed higher color intensity and aroma in enriched salamis, along with higher bitterness and lower structural homogeneity, especially in those produced from retired cows. Consumer surveys conducted in two retail settings indicated strong interest in this innovation, with over 80% of respondents willing to pay a 10–20% price premium. Overall, GPP emerges as a promising functional ingredient for enhancing, diversifying, and valorizing fermented salamis produced from dairy cattle meat, supporting both product innovation and sustainability-oriented strategies. Full article

Prunus salicina var. cordata cv. ‘Younai’ is a characteristic stone fruit germplasm resource of Fujian Province, yet its core flavor components remain unclear. This study aimed to comprehensively characterize the flavor chemistry of Younai by determining the contents of sugar–acid components and volatile compounds, combined with untargeted metabolomics analysis. Results showed that fructose was the predominant sweet component, while malic acid was the dominant organic acid in Younai. (Z)-3-Hexen-1-ol, 1-Hexanol and (Z)-3-Hexen-1-yl acetate were screened as potential key aroma-active compounds based on odor activity values, and γ-Decalactone plus Linalool further enriched the fruit aroma hierarchy. Untargeted metabolomics identified 26 saccharides and 21 organic acids in the fruits. Additionally, Younai fruit metabolites were dominated by polyphenols, with flavonols and phenolic acids as the core polyphenol subclasses. This study provides a chemically grounded baseline characterization of Younai flavor. The screened potential aroma-active compounds and metabolite profiles provide a foundation for future sensory validation studies and the development of quality evaluation criteria. Full article

Background/Objectives: Autism Spectrum Disorder (ASD) is a set of neurological and neurodevelopmental disorders characterized by difficulties in social communication and interaction, repetitive behaviors, and sensory processing differences. Recent studies have shown that circRNAs play a crucial role in the pathophysiology of ASD. In this study, we present an exploratory machine learning framework integrating circRNA sequence features, miRNA interactions, gene targets, and pathway enrichment analysis to investigate ASD-associated molecular signatures. Methods: Differential circRNAs were identified from human peripheral blood datasets, and informative features were selected using attribute-based filtering and Information Gain ranking. Machine learning models were developed using the WEKA platform. Results: The HyperPipes classifier achieved the highest performance (92.5% accuracy under cross-validation). Analysis using an independent ASD gene expression dataset showed consistent discriminative patterns of the derived gene-level signatures across multiple machine learning classifiers. The competitive endogenous RNA network and enriched gene pathways were also analyzed. Conclusions: Overall, this study provides a computational, preliminary framework for analyzing circRNA-associated molecular patterns in ASD. Findings should be interpreted in the context of limited sample size and dataset availability. Full article

Fish-derived products are extensively acknowledged for their substantial role in fostering balanced diets and supporting a healthy way of life. This research is aimed at formulating, analyzing and evaluating a fish-based food product. The methodology adopted in this study adheres to contemporary food safety standards, prioritizing the utilization of minimal technological processes and natural ingredients, a focus that is gaining prominence within contemporary industrial practices. Thus, the proposal for a formulation obtained by integrating powders and extracts from plant byproducts (Citrus) represents a concrete application direction with real potential for commercialization. The product has been enriched with biocomponents derived from orange peel, namely orange extract (OE) and orange peel powder (PPO). The research focused on product development and the in situ evaluation of the effects of OE and PPO. The physicochemical composition, bioactive compound content, and antioxidant activity were evaluated, along with the microbiological status under post-opening refrigeration conditions, in order to simulate actual consumer use. In addition, the product’s color parameters and sensory attributes were analyzed. The results highlight significant potential for the development of a clean-label fish-based product, characterized by a simplified and easily implementable formulation, aligned with current production and consumption requirements. Compared to the control sample, both OE and PPO significantly influenced the analyzed parameters. Differences in physicochemical composition were observed in the experimental samples. In addition, PPO increased the antioxidant activity of the samples and the profile of bioactive compounds. Microbiological analysis, performed on day 0 and after 3 and 7 days of storage at 4 °C showed opening, confirmed the absence of Escherichia coli and Staphylococcus aureus in all samples and had an influence on the growth of fungi. The acceptability of fish-based products is often limited by odor perception, which is one of the main factors leading to consumer rejection. Sensory evaluation demonstrated that citrus-enriched samples were distinguished by the perception of particular sensory attributes. This formulation presents a practical solution to address this constraint, thereby enhancing the product’s sensory acceptability. The integration of OE and PPO yielded a more harmonized sensory profile, as evidenced by elevated hedonic scores and an intermediate placement in both principal component analysis (PCA) and external preference mapping. This research furnishes a thorough characterization of a fish-based food product, underscoring its potential as a viable option for balanced dietary regimens. Simultaneously, the findings support the product’s adherence to sustainability principles through the utilization of bioactive compounds sourced from plant byproducts, thus satisfying contemporary requirements for foods that possess an optimal nutritional profile and a diminished environmental footprint. Full article

The liver is a crucial metabolic organ in humans and is susceptible to oxidative stress, which can have an adverse impact on human health. Nutritional intervention with food-derived bioactive substances has the potential to improve liver health. However, their application in functional foods is limited by low oral stability and bioavailability. Therefore, a food-grade oral delivery system is required to enhance their stability and utilization efficiency. This review summarizes the research progress on the use of foodborne bioactive substances through food-grade oral delivery systems for nutritional intervention in liver oxidative stress. Firstly, this review introduces the physiological basis of liver-enriched active substances in food and the design principles of food-grade carriers. Furthermore, we summarize the types of delivery systems, including protein-based systems, polysaccharide and protein–polysaccharide composite systems, and lipid and emulsion systems, as well as emerging food-derived structural carriers. Additionally, we outline the methods for evaluating liver exposure, such as simulated digestion, intestinal transport, and hepatocyte uptake. Finally, we discuss the potential applications of machine learning in carrier design and process optimization, and analyze challenges, including large-scale production, sensory quality, and food regulations. This review provides a comprehensive theoretical and technical foundation for the development of food-grade oral delivery systems, aiming to bridge the gap between advanced delivery technologies and practical industrial applications in the functional food sector. The insights presented are expected to accelerate the development of next-generation liver health-promoting foods with high bioavailability and stable nutritional effects. Full article

The brewing industry remains at the forefront of technological innovation, with growing interest in alternative yeasts. Saccharomyces cerevisiae var. boulardii, a well-established probiotic yeast, has attracted attention for its potential to produce probiotic-enriched beers, offering an option for moderate consumers seeking functional beverages. This mini-review brings together current research on the use of S. boulardii in craft brewing, focusing on fermentation performance, flavour and sensory characteristics, and potential health-related functions. While often regarded as a variant of S. cerevisiae, S. boulardii shows comparable or greater cell growth, increased acetic acid production at the expense of glycerol, and lower alcohol yield compared to S. cerevisiae. Despite these differences, beers brewed with S. boulardii exhibit similar volatile compound profiles and sensory characteristics to those produced with S. cerevisiae. In terms of health-related attributes, S. boulardii-fermented beers show higher antioxidant activity, the presence of malto-oligosaccharides with prebiotic potential, and the ability of yeast to survive both storage and gastrointestinal transit. Strategies explored to optimise its brewing performance and customer acceptance include co-fermentation with S. cerevisiae, modified mashing protocols, and natural flavour additions. Overall, the available evidence supports S. boulardii as a promising yeast for developing probiotic-enriched beers. Further research is needed to validate current findings at commercial scales, investigate host–microbiome interactions following beer consumption and develop strategies that balance probiotic efficacy and desirable beer appearance over shelf life. The paper may assist brewers in making informed decisions about deploying S. boulardii, aligning consumer interest in functional beverages with the enjoyment of beer. Full article

White tea (WT) and Indocalamus latifolius leaves (ILLs) are valued for their distinctive aromas and bioactive properties. In this study, flavonoid extraction from ILLs was optimized using total flavonoid yield as the response variable through single-factor experiments and response surface methodology. The resulting Indocalamus latifolius leaf extract (ILLE) was vacuum-concentrated and sprayed onto WT to produce Indocalamus latifolius leaf–white tea (IT). The effects of spray ratio, spraying liquid temperature, and drying temperature on the sensory and chemical qualities of IT were further evaluated. Untargeted metabolomics was performed to compare the metabolite profiles of IT and WT. The optimal extraction conditions for ILLs’ flavonoids were 95 °C, 120 min, and a liquid-to-solid ratio of 60:1 mL/g, yielding 4.39 mg/g total flavonoids. The optimal processing parameters for IT were a spray ratio of 1:1.75 g/g, a spraying liquid temperature of 50 °C, and a drying temperature of 105 °C. Compared with WT, IT showed improved sensory and biochemical qualities, including a richer and more persistent ILLs aroma, a more refreshing and more layered taste, and significantly higher levels of water extracts, flavonoids, tea polyphenols, soluble sugars, and amino acids (p < 0.05). Metabolomic analysis revealed clear compositional differentiation between IT and WT, including the enrichment of several metabolites, some with potential functional relevance, as well as aroma-active compounds. These findings provide chemical and sensory evidence for the distinctive quality of IT and support further development of this novel specialty tea. Full article

Daqu is the core saccharifying and fermenting agent in Baijiu production and a pivotal factor in flavor formation. Challenges that often hinder traditional strong-flavor Daqu brewing include low enzymatic activity and insufficient aroma. Therefore, we have developed a novel Daqu brewing system. Furthermore, we investigated the differences in flavor profiles between traditional and novel Daqu by performing headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). We comparatively analyzed the microbial communities, metabolic functions, and flavor compositions in the two Daqu types via absolute quantitative metagenomics. Functional microorganisms were significantly enriched in the novel Daqu, which exhibited enhanced carbohydrate metabolism and a highly robust acidic environment owing to the fostering of core functional genera such as Aspergillus, Saccharomyces, and Pediococcus. This significantly increased the aldehyde and organic acid levels, which resulted in pronounced aldehydic and acidic sensory characteristics. Carbohydrate-Active EnZyme (CAZy) profiling confirmed the significantly elevated abundance of glycoside hydrolases (GHs) and glycosyltransferases (GTs) in novel Daqu, which improved starch bioconversion and synthesis of flavor precursors. Thus, this study shows that novel Daqu promotes ethanol accumulation and the synthesis of flavor compounds like acetals by strengthening the core microbiota and metabolic networks. These findings provide a theoretical foundation for enriching the aromatic complexity of Baijiu. Full article

Mitochondrial proteostasis in neurons relies on the coordinated expression, targeting, and import of a predominantly nuclear-encoded proteome to meet high metabolic demands. Here, we identify the RNA-binding protein cold shock domain containing E1 (CSDE1) as a TOM20-associated factor linked to mitochondrial protein-encoding mRNAs in sensory neurons. CSDE1 immunoprecipitation followed by sequencing from naïve dorsal root ganglion tissue revealed association with nuclear-encoded mitochondrial mRNAs enriched for inner membrane/matrix and oxidative phosphorylation pathways. A subset of CSDE1 localized to mitochondria and associated with the outer mitochondrial membrane import receptor TOM20 via its N-terminal region in an RNA-independent manner. In cultured sensory neurons, CSDE1 depletion reduced the mitochondrial-fraction abundance of representative nuclear-encoded electron transport chain mRNAs and decreased the abundance of selected mitochondrial proteins in the mitochondrial fraction. CSDE1 depletion reduced TMRM-positive mitochondrial puncta density along sensory neurites, without significantly increasing MitoSOX-detectable mitochondrial superoxide signals under either basal or oxidative challenge conditions. These findings identify CSDE1 as a TOM20-associated RNA-binding protein linked to mitochondrial protein-encoding transcripts in sensory neurons and support a model in which CSDE1 contributes to mitochondria-associated post-transcriptional regulation. Full article

Growing concern over synthetic nitrite in processed meat has increased interest in natural curing alternatives for clean-label meat products. This research aimed to evaluate the potential of fermented radish and beetroot powders as natural sources of nitrite and bioactive compounds for preserving and improving the quality attributes of beef burgers during refrigerated storage. Burgers were formulated with different levels (3% and 6%) of fermented radish (R3 and R6) and beetroot (B3 and B6) and compared with negative (no additive) and positive (sodium nitrite) controls during 14 days of refrigerated storage, with physicochemical, color, oxidative, microbial, and sensory properties evaluated throughout storage. At day 7, radish and beetroot treatments improved color attributes, reduced lipid oxidation, and controlled microbial growth compared with the negative control. Among the natural treatments, R3 showed the best overall performance, with marked phenolic enrichment, high sensory scores, improved color properties, reduced lipid oxidation, enhanced DPPH radical scavenging activity, and more controlled microbial growth. Radish and beetroot treatments showed performance close to that of the positive control across most evaluated parameters, while showing higher cooking yield, higher phenolic content, greater DPPH radical scavenging activity, better consumer sensory acceptance, and lower diameter shrinkage than the positive control. Overall, the results support the potential of radish and beetroot fermented powders, especially R3, as promising clean-label alternatives for enhancing the quality and storage stability of raw beef burgers. Full article