Search Results (469)

The controlled-environment cultivation of Capsicum chinense Jacq. is a high-value but input-sensitive system, where optimizing fertilization management practices (FMPs) is essential for maximizing yield and fruit quality. We tested the hypothesis that targeted FMPs—biochar, wood vinegar, and Cropmax—enhance vegetative growth, pigment accumulation, and reproductive performance in three genotypes (‘Carolina Reaper’, ‘Trinidad Scorpion’, and ‘Habanero Chocolate’) under containerized greenhouse conditions. Across biometric, pigment, and yield metrics, biochar–Cropmax combinations produced the strongest responses, increasing plant height by up to 22%, leaf number by 51%, and chlorophyll content index by 36% over controls. Yield gains were substantial: ‘Trinidad Scorpion’ reached 301.79 g plant⁻¹ (+46%), ‘Habanero Chocolate’ 142.58 g (+32%), and ‘Carolina Reaper’ showed marked improvement in mean fruit mass (5.58 g). Biochar also elevated dry matter content to 10.31% and soluble solids to 8.35 °Brix. These results demonstrate that integrating biochar-based FMPs can significantly intensify C. chinense greenhouse production while aligning with sustainable horticultural objectives. Full article

Viruses play a regulatory role in microbial ecology. Traditional fermented foods have complex fermentation environments with abundant viral participation, yet current research on viral communities in fermented foods remains insufficient. Traditional, manually produced solid-state fermented vinegar serves as an excellent model for studying the role of viral communities in fermented foods. Using metagenomic approaches, this study investigates the structure and dynamics of viral communities during the acetic acid fermentation process of Shanxi aged vinegar. All identified viruses were bacteriophages, and the dominant families were identified as Herelleviridae, Autographiviridae, and Stanwilliamsviridae. The richness and diversity of viral communities exhibited significant variations during acetic acid fermentation. Furthermore, correlation analysis revealed a strong association (p < 0.01) between core bacteria and core viruses. Functional annotation revealed the presence of viral genes associated with amino acid and carbohydrate metabolism. Notably, abundant auxiliary carbohydrate-active enzyme (CAZyme) genes were identified in viruses, with glycoside hydrolases (GHs), glycosyltransferases (GTs), and carbohydrate-binding modules (CBMs) demonstrating particularly high abundance. Additionally, several antibiotic resistance genes were detected in viruses. This study elucidates the impact of viral communities on microbial dynamics during food fermentation, advancing our understanding of viral roles in traditional fermented food ecosystems. Full article

Walnuts (Juglans regia L.) are recognized for their rich nutritional profile and health-promoting properties. This study investigates the impact of biostimulation, via wood distillate application, on the chemical composition and therapeutic potential of walnut kernels, focusing on their wound healing activity. Biostimulated walnuts showed enhanced levels of phenolic compounds including antioxidants, sugars, and amino acids compared to untreated or agrochemically treated controls. Phytocomplexes extracted from walnut kernels using green methodologies were tested on human keratinocytes (HaCaT), revealing pro-migratory effect, boosted by biostimulation. Molecular analyses demonstrated the activation of epithelial–mesenchymal transition (EMT) pathways, marked by downregulation of epithelial markers and upregulation of mesenchymal genes such as MMP3, MMP9, vimentin, and SMAD3. Furthermore, a synergistic effect was observed between extracts derived from biostimulated kernels and manuka honey in promoting wound closure. These findings suggest that kernels from biostimulated walnuts may serve as functional foods, paving the way for their use in regenerative medicine. Full article

In Mexico, the main source of lead (Pb) exposure is the use of lead-glazed ceramic (LGC). Curing is a traditional technique employed to seal the pores of ceramic, enhancing resistance to high temperatures and moisture absorption. One common belief, sometimes promoted by governmental sources, is that this practice can also remove Pb from LGC. In this study, we evaluated the effect of three traditional curing methods (oil/heat, boiling water/lard, and garlic/boiling vinegar) on Pb detection, concentration and leaching in three LGC pieces. Before and after curing, detection (Lumetallix^TM and sodium rhodizonate) and concentration (XRF) were measured; meanwhile, leaching after curing was evaluated by ICP-MS in a simulated solution. All pieces were positive for Pb detection. Mean Pb concentration before curing was 164,400 ppm and increased on average to 266,700 ppm after curing, exceeding the limits established for ceramics (100 ppm). The highest level of Pb leaching was in the piece cured with oil/heat (378.18 ppm) followed by garlic/boiling vinegar (2.6 ppm), both exceeding the Mexican Normativity for leaching (0.5 ppm). We find that traditional curing should not be considered as a practice to remove Pb. Even worse, it may increase its availability and leach into food, increasing the health risk to consumers. Full article

Soil salinity severely impairs crop productivity by inducing osmotic stress, ionic toxicity, and oxidative damage. This study investigated the mechanisms by which foliar-applied wood vinegar (WV), a biomass pyrolysis byproduct rich in organic acids and minerals, alleviates salt stress (100 mM NaCl) in hydroponically grown wheat (Triticum aestivum L.). Three WV dilutions (100×, 300×, 500×) were tested to evaluate their effects on growth, antioxidant systems, chlorophyll metabolism, and ion homeostasis. The results demonstrated that 300×-diluted WV (WV3) most effectively mitigated salt stress, increasing shoot biomass by 81% and root length by 75% compared to salt-stressed controls. WV3 restored antioxidant enzyme activities to non-stressed levels, reduced lipid peroxidation, and normalized chlorophyll overaccumulation induced by salinity. Elemental profiling revealed that WV3 enhanced shoot K⁺ and Ca²⁺ uptake while reducing Na⁺ accumulation, thereby improving ion homeostasis. Additionally, WV3 promoted Fe translocation to shoots, supporting chlorophyll synthesis. However, 100× WV (WV1) exhibited phytotoxicity due to excessive organic acids, while 500× (WV5) showed limited efficacy. These findings highlight a 300-fold diluted solution of WV as an optimal dilution for enhancing wheat salt tolerance through coordinated ROS scavenging, photosynthetic protection, and ion regulation. This study provides a scientific basis for integrating WV into sustainable strategies to combat salinity in wheat cultivation. Full article

The anaerobic co-digestion of agricultural residues emerges as a promising strategy for energy recovery and nutrient recycling within circular agricultural systems. This study aimed to optimize co-digestion parameters for vinegar residue (VR) and cattle manure (CM) using an orthogonal experimental design. Three key variables were investigated which are the co-substrate ratio (VR to CM), feedstock-to-inoculum (F/I) ratio, and total solids (TS) content. Nine experimental combinations were tested to evaluate methane yield, feedstock degradation, and digestate characteristics. Results showed that the optimal condition for methane yield comprised a 2:3 co-substrate ratio, 1:2 F/I ratio, and 20% TS, achieving the highest methane yield of 267.84 mL/g volatile solids (VS) and a vs. degradation rate of 58.65%. Digestate analysis indicated this condition generated the most nutrient-rich liquid digestate and solid digestate, featuring elevated N, P, and K concentrations, acceptable seed germination indices (GI), and moderate humification levels. While total nutrient content did not meet commercial organic fertilizer standards, the digestate is suitable for direct land application in rural settings. This study underscores the need to balance energy recovery and fertilizer quality in anaerobic co-digestion systems, providing practical guidance for decentralized biogas plants seeking to integrate waste treatment with agricultural productivity. Full article

Considering the importance of free amino acids (FAAs) and biogenic amines (BAs) in the production of fermented beverages (FB), the interest in the quantification of these compounds has been growing. So far, most of the analytical methods developed entail a derivatization step. While this technique allows for the detection of several compounds, it is often associated with scarce accuracy and poor resolution. To counteract the drawbacks, in this study, we aimed to develop a fast, simple, and effective method that combines the use of ultra-high-performance liquid chromatography (UHPLC) and high-resolution mass spectrometry (HRMS) to quantify underivatized FAAs and BAs in FBs. The method was successfully developed and validated: it allowed for the accurate and precise quantification of 20 FAAs—including leucine and isoleucine—and 12 BAs in just 12 min. Its applicability was demonstrated on commercial samples of wines, beers, ciders, saké, and vinegars. Full article

Fermented vinegars have been highlighted globally for their health benefits. The benefits can differ according to the type of vinegar; therefore, we investigated the differences of 15 grain (GV), 10 persimmon (PV), and 14 apple vinegars (AV) using integrated non-targeted and targeted metabolome analyses. We profiled non-volatile and volatile metabolites using gas chromatography time-of-flight mass spectrometry (GC-TOF-MS), ultra-high-performance liquid chromatography–orbitrap–tandem mass spectrometry, and headspace–solid-phase microextraction–GC-TOF-MS. Among the 132 identified metabolites, 73 non-volatile and 40 volatile metabolites showed significant differences across the three vinegar types. Amino acids, hydroxy fatty acids, phenolic compounds, aldehydes, pyrazines, and sulfides were abundant in GV. Some phenolic compounds, alcohols, and esters were abundant in PV, whereas carbohydrates, flavonoids, and terpenoids were abundant in AV, contributing to nutrients, tastes, and flavors. Bioactivity assays revealed that GV showed notable antioxidant activity, whereas PV and AV had the highest total phenolic and flavonoid contents, respectively. Through quantitative analysis, we revealed that acetic acid, propionic acid, butanoic acid, lactic acid, and alanine were major components in the three types of vinegar, although their composition was different in each vinegar. Our comprehensive qualitative and quantitative metabolite comparison provides insights into the differences among the three vinegar types, classified according to their raw materials. Full article

The acetic acid fermentation stage is a key determinant of fruit vinegar’s aroma profile. Therefore, this study employed GC-MS, HPLC, E-nose and E-tongue techniques, in conjunction with multivariate statistical analysis, to investigate the dynamic changes of compounds during the acetic acid fermentation process of blackened pear vinegar (BPV), as well as the transformation of volatile and non-volatile aroma-active compounds. Results revealed accumulation of organic acids and esters alongside declines in alcohols, aldehydes, and ketones. Isoamyl acetate, benzaldehyde, and nonanal (OAV > 1) were identified as key aroma contributors (VIP > 1, p < 0.05). Total organic acids significantly increased from 4.82 ± 0.53 mg/mL to 10.29 ± 2.38 mg/mL. Correlation analysis revealed a negative relationship between amino acids and volatile compounds, and this negative correlation suggests a possible precursor–product relationship between them. These findings provide theoretical support for the enhancement of fruit vinegar flavor, as well as the application of blackened fruits. Full article

Although vinegar is technically elaborated by a well-known bioprocess, the behavior and function of the microorganisms responsible for its production still need investigation. In vinegars obtained from raw materials and systems typical of Europe, the acetic acid bacteria species Komagataeibacter europaeus predominates due to its particular adaptive metabolism. This work addresses the study of several adaptation mechanisms of K. europaeus during acetic acid fermentation in a submerged semi-continuous production system. The aim is to analyze the molecular response and behavior of this species to increasing acidity gradients, up to 7–8% w/v acetic acid, applying a comparative proteomic approach in three matrices (synthetic alcoholic medium, dark craft beer, and dry fine wine). A total of 1070 proteins are identified, with 174 showing statistically significant changes in abundance (FDR < 0.05), particularly in pathways related to amino acid biosynthesis, fatty acid metabolism, and stress response. The proteomic patterns differ among substrates, with the synthetic alcohol medium inducing stress-related proteins and the dark craft beer enhancing lipid biosynthesis. These observations provide experimental evidence that the fermentation substrate modulates metabolic adaptation in K. europaeus, offering a rational basis for designing fermentation protocols that enhance bacterial resilience, thereby optimizing vinegar production processes. Full article

Date palm (Phoenix dactylifera L.) is a vital crop cultivated primarily in developing regions, playing a strategic role in global food security through its significant contribution to nutrition, economy, and livelihoods. Global and regional production trends revealed increasing demand and expanded cultivation areas, underpinning the fruit’s importance in national food security policies and economic frameworks. The date fruit’s rich nutritional profile, encompassing carbohydrates, dietary fiber, minerals, and bioactive compounds, supports its status as a functional food with health benefits. Postharvest technologies and quality preservation strategies, including temperature-controlled storage, advanced drying, edible coatings, and emerging AI-driven monitoring systems, are critical to reducing losses and maintaining quality across diverse cultivars and maturity stages. Processing techniques such as drying, irradiation, and cold plasma distinctly influence sugar composition, texture, polyphenol retention, and sensory acceptance, with cultivar- and stage-specific responses guiding optimization efforts. The cold chain and innovative packaging solutions, including vacuum and modified atmosphere packaging, along with biopolymer-based edible coatings, enhance storage efficiency and microbial safety, though economic and practical constraints remain, especially for smallholders. Microbial contamination, a major challenge in date fruit storage and export, is addressed through integrated preservation approaches combining thermal, non-thermal, and biopreservative treatment. However, gaps in microbial safety data, mycotoxin evaluation, and regulatory harmonization hinder broader application. Date fruit derivatives such as flesh, syrup, seeds, press cake, pomace, and vinegar offer versatile functional roles across food systems. They improve nutritional value, sensory qualities, and shelf life in bakery, dairy, meat, and beverage products while supporting sustainable waste valorization. Emerging secondary derivatives like powders and extracts further expand the potential for clean-label, health-promoting applications. This comprehensive review underscores the need for multidisciplinary research and development to advance sustainable production, postharvest management, and value-added utilization of date palm fruits, fostering enhanced food security, economic benefits, and consumer health worldwide. Full article

Aster spp., a key grass species for the ecological restoration of alpine degraded grasslands on the Qinghai–Tibet Plateau, often suffers from pest damage during its flowering and seed maturation stages, severely limiting the effectiveness of ecological restoration and the sustainable utilization of germplasm resources. This study focused on nine widely distributed species of Aster in the Three River Source Region of Qinghai Province, systematically investigated the structure of arthropod communities and the spatiotemporal dynamics of pests, and developed an integrated pest management (IPM) strategy. Through systematic surveys at multiple sites, a total of 109 arthropod species were identified (57 families of insects, 96 species; 7 families of spiders, 13 species). The Diptera (Tephritidae) and Hemiptera (Miridae) were identified as dominant groups. Tephritis angustipennis was determined to be the key pest, with its population density reaching a peak in mid-to-late August (p < 0.05). Based on the occurrence patterns of the pest, an IPM strategy integrating physical, chemical, and biological control methods was proposed: flower head bagging as a physical barrier significantly reduced plant damage but required balancing the risk of seed sterility. A combination lure (broad-spectrum fruit fly lure + a mixture of sugar and vinegar) showed a significant effect in attracting and killing adult flies. In chemical control, spraying a combination of insecticides (DB: 10% β-Cypermethrin aqueous emulsion (9 mL/acre) + 5% avermectin (20 mL/acre)) during the leaf expansion stage to early flowering stage achieved approximately 80% pest mortality within 24 h; additionally, supplementary spraying of 5% broflanilide (30 mL/acre) during the full flowering stage prolonged the efficacy and delayed the development of insecticide resistance. In terms of natural enemy utilization, Lycosidae and Thomisidae demonstrated significant potential for naturally regulating pest populations. Physiological mechanism studies showed that the difference in responses between plant catalase (CAT) activity and insect glutathione S-transferase (GST) activity was a key factor driving control efficacy (the cumulative explanation rate reached 94%). This IPM strategy, by integrating physical barriers, dynamic trapping, targeted spraying, and natural enemy control, significantly enhances control efficiency and ecological compatibility, providing a theoretical basis and technical paradigm for the ecological restoration of degraded alpine grasslands and the sustainable management of medicinal plants in cold regions. Full article

Background/Objectives: Vinegar–egg is a traditional health-promoting beverage prepared by soaking eggs in vinegar. While both eggs and vinegar are common dietary components with well-documented nutritional and pharmacological activities, eggs treated with vinegar have been rarely studied. This study aims to identify and characterize bioactive compounds in vinegar–egg and investigate their potential wound-healing activities. Methods: The vinegar–egg extract was analyzed using liquid chromatography–mass spectrometry (LC–MS) and column chromatography, including HPLC purification, which led to the isolation of four phenolic compounds. Results: These compounds were identified as 4-hydroxybenzoic acid (1), vanillic acid (2), methyl syringate (3), and leptosperin (4) using ESI-MS, UV, and NMR spectroscopic data. Among the isolates, 4-hydroxybenzoic acid (1) and vanillic acid (2) demonstrated wound-healing properties in mouse embryonic fibroblast (MEF) cells. None of the compounds, 4-hydroxybenzoic acid (1), vanillic acid (2), methyl syringate (3), or leptosperin (4), exhibited cytotoxicity in PC12, AGS, MEF, or MDA-MB-231 cells. Notably, 4-hydroxybenzoic acid (1) enhanced cell motility by 2.59-fold and cell invasion by 1.20-fold, while vanillic acid (2) increased cell motility by 2.69-fold and cell invasion by 1.23-fold. Western blot analysis revealed that treatment with 4-hydroxybenzoic acid (1) and vanillic acid (2) increased the phosphorylation of focal adhesion kinase (p-FAK) and matrix metalloproteinase 2 (MMP-2). Furthermore, both compounds elevated the phosphorylation of p38, a key regulator in wound-healing pathways. Conclusions: These findings demonstrate that 4-hydroxybenzoic acid (1) and vanillic acid (2) accelerate wound healing through the activation of focal adhesion and mitogen-activated protein kinase (MAPK) signaling pathways. These results highlight vinegar–egg as a promising therapeutic candidate for wound healing. Full article

The correlation between fermented vinegar’s physicochemical properties and functional characteristics, particularly skin-related functionalities, remains unclear. We analyzed the quality of widely consumed Korean fermented vinegars, including grain and persimmon vinegars, and their correlation with skin-related functionalities to establish quality control criteria linked to functional properties. Fifteen traditional Korean grain vinegars and fourteen persimmon vinegars were collected; distilled white vinegar was used as the control group. Grain vinegars showed 3.57–100.00% collagenase and 62.38–77.03% tyrosinase inhibition; persimmon vinegars showed 0.00–94.50% and 30.75–71.54%, respectively. To determine which quality characteristics are high in fermented vinegar with high skin-related functionality, a correlation analysis was conducted. In grain vinegar, total nitrogen and free amino acids were strongly associated with skin-related functionalities. In persimmon vinegar, organic acids, particularly lactic acid, were correlated with skin-related effects; thus, both demonstrated the importance of quality assessment. Insights into relationships between the composition and functional properties of fermented vinegar were gained. Specific quality markers for managing skin-related functionality of Korean fermented vinegar established a scientific basis for standardizing quality control, developing high-value functional vinegar products, and ensuring consistent product quality. Full article

Agricultural soil contaminated with mercury (Hg) poses a serious threat to ecosystems and human health. Although adding an appropriate amount of selenium (Se) can reduce the toxicity and mobility of Hg in soil, Se alone is prone to leaching into groundwater through soil runoff. Therefore, Se-enriched compound fertilizers were developed, and their remediation effect on Hg-contaminated agricultural soil was determined. The Se-enriched compound fertilizers were prepared by combining an organic fertilizer (vinegar residue, biochar, and potassium humate), inorganic fertilizer (urea, KH₂PO₄, ZnSO₄, and Na₂SeO₃), and a binder (attapulgite and bentonite). A material proportioning experiment showed that the optimal granulation rate, organic matter content, and compressive strength were achieved when using 15% attapulgite (Formulation 1) and 10% bentonite (Formulation 2). An analysis of Se-enriched compound fertilizer particles showed that the two Se-enriched compound fertilizers complied with the standard for organic–inorganic compound fertilizers (China GB 18877-2002). Compared with the control, Formulation 1 and Formulation 2 significantly reduced the Hg content in bulk and rhizosphere soil following diethylenetriaminepentaacetic acid (DTPA) extraction by 40.1–47.3% and 53.8–56.0%, respectively. They also significantly reduced the Hg content in maize seedling roots and shoots by 26.4–29.0% and 57.3–58.7%, respectively, effectively limiting Hg uptake, transport, and enrichment. Under the Formulation 1 and Formulation 2 treatments, the total and DTPA-extractable Se contents in soil and maize seedlings were significantly increased. This study demonstrated that Se-enriched compound fertilizer effectively remediates Hg-contaminated agricultural soil and can promote the uptake of Se by maize. The results of this study are expected to positively contribute to the sustainable development of the agro-ecological environment. Full article