Search Results (1,855)

The poultry industry is undergoing a major transition to reduce the use of antibiotics, as a result of the growing concerns about antimicrobial resistance, antibiotic residue in meat and increasingly stringent regulatory policies. This trend has led to an increased interest in functional feed additives as potential alternatives that may support bird health, growth performance and meat quality. There are functional additives, including probiotics, prebiotics, synbiotics, phytogenics, organic acids, enzymes, essential oils, vitamins, minerals and postbiotics, that have shown potential effectiveness in enhancing gut health, nutrient utilization, immunity and disease resistance in poultry. The advantages that are frequently noticed are increased feed conversion ratio, body weight gain, carcass yield and improved meat quality characteristics, such as water-holding capacity, color stability, tenderness, oxidative stability and shelf life. Furthermore, the decrease in the use of antibiotics decreases the risk of residues and also the transmission of antimicrobial resistance genes through the food chain and the environment. Consumer interest in antibiotic-free and naturally raised poultry meat has also led to the emergence of premium market opportunities, where trust, transparency in poultry labelling and perceived safety are key drivers of consumer acceptance. But there are issues yet to be addressed regarding additive efficacy variability, dosage standardization, cost-effectiveness and implementation on farms under different production systems. This review critically evaluates the scientific evidence related to the use of functional feed additives as an alternative to antibiotics in poultry nutrition, focusing on their effects on meat quality, food safety, economic viability, sustainability and consumer perception. Precision nutrition, combinations of synergistic additives, and data-driven feed strategies will be key to future progress to enable profitable and sustainable poultry production. Full article

Solanum lycopersicum is highly sensitive to water deficits, which negatively affect photosynthesis and increase oxidative stress. Although chitosan nanoparticles (ChNPs) offer a sustainable solution, research on their effects on this species is scarce. This study evaluated whether ChNPs mitigate the physiological and biochemical effects of water deficit on S. lycopersicum seedlings. Thirty-day-old seedlings were grown under greenhouse conditions, and two irrigation levels were established: 80% of substrate water-holding capacity (well-watered, WW), and 50% of water-holding capacity (mild-to-moderate water deficit, WD). Spherical ChNPs with a size of 39.52 ± 10.9 nm were suspended in 1% acetic acid and foliar-applied at 0, 60, or 120 mg L⁻¹. After 10 days, biomass accumulation, chlorophyll fluorescence parameters (F_v′/F_m′, ΦPSII, and ETR), gas exchange, and non-enzymatic antioxidant traits were determined. Even under this early-stage stress regime, water deficit significantly reduced shoot and root biomass, net photosynthesis, and stomatal conductance, while increasing lipid peroxidation. Foliar application of ChNPs, particularly at 60 mg L⁻¹, restored dry matter production and improved photochemical efficiency and electron transport rate by 14%; likewise, net CO₂ assimilation increased by 11.7%. In addition, this dose enhanced antioxidant activity and total phenols by 66% and 1.6-fold, respectively. ChNPs at 60 mg L⁻¹ mitigated the effects of WD in S. lycopersicum by increasing antioxidant and photosynthetic performances. Nevertheless, additional molecular studies, including enzymatic antioxidant characterization and compatible solute profiling, are required to elucidate the mechanisms involved. Full article

Cellulose is the most abundant renewable biopolymer, with bacterial cellulose (BC) emerging as a high-purity, sustainable alternative to plant-derived cellulose. While sharing the same chemical formula, BC possesses unique morphological characteristics, including a 3D nanofibrillar network, high crystallinity (>95%), and superior water-holding capacity (>60%), and is free of lignin and hemicellulose impurities. This review systematically explains the production, morphology, and properties of microbial cellulose produced by strains such as Komagataeibacter. We examine the influence of substrate composition, environmental growth conditions, and post-treatment protocols on the macro- and nanoscopic properties of the final pellicle. Furthermore, we discuss the high-performance applications of BC in medicine and health promotion, focusing on its efficacy as a wound dressing, artificial skin, and drug-delivery vehicle. Finally, current challenges in large-scale production and future strategies for tailoring BC properties are addressed. Full article

Meat, as an important source of animal protein, plays a central role in the human diet, and its processing operations critically influence the product quality. As an emerging non-thermal physical technology, ultrasound has demonstrated considerable application potential and distinct advantages in meat processing. This review systematically summarizes recent advances in the application of ultrasound for meat tenderization, marination, sterilization, fermentation, freezing, thawing, drying, and the extraction of bioactive compounds from meat by-products, with particular emphasis on its ability to enhance processing efficiency and final product quality. The underlying mechanisms of ultrasound action in meat systems are discussed in depth. Current evidence indicates that ultrasonication not only intensifies processing operations but also positively modulates the physicochemical and functional properties of meat products, including improved tenderness, water-holding capacity, and color stability, promoted flavor development, reduced cooking loss, and extended shelf life. This review aims to provide a theoretical foundation for the scientific research, practical application, and future development of ultrasound technology in meat processing, highlighting its potential to partially replace conventional methods and contribute to more sustainable food processing practices. Full article

In this study, single-helical maize amylose (SHMAM) was successfully prepared via the sodium chloride-based eutectic solvent method. Incorporation of SHMAM into wheat flour for steamed buns significantly enhanced its hardness, with a 5% addition level yielding the maximum effect (hardness increased from 2318.7 ± 157.4 g to 3224.7 ± 98.1 g). Comprehensive structural characterization including FT-IR, XRD, DSC and ¹³C solid-state NMR revealed that during steaming hydrogen bonds formed between the C6 hydroxyl groups of SHMAM and sulfhydryl groups of Cys, α-amino groups of Lys, phenolic hydroxyl groups of Tyr, and ε-amino groups of Arg in glutenin. These interactions induced the conversion of β-sheets into α-helices and β-turns. As a result, a denser, more mechanically robust glutenin–starch network was formed, accompanied by a decreased water-holding capacity of glutenin and restricted interfacial water mobility between starch and glutenin phases. Collectively, these synergistic interactions enhanced dough compactness, stabilized the microstructural integrity of the dough matrix, and improved the hardness of the final steamed bun. This work establishes a novel, green, and scalable strategy for precisely modulating steamed bun texture, with broad implications for quality optimization in traditional wheat-based foods and potential benefits for dietary health. Full article

The effects of Na⁺ and pea protein isolate (PPI) concentrations on the gelation behavior of Abelia macrotera pectin (AMP) were systematically investigated using texture analysis, Fourier-transform infrared spectroscopy (FTIR), and scanning electron microscopy (SEM). AMP formed stable gels in the presence of Na⁺ without requiring Ca²⁺, and gel properties strongly depended on Na⁺ concentration and a transition from dense to loose microstructures with increasing Na⁺ concentrations. Optimal gel performance was achieved at Na⁺ concentrations of 0.15–0.20 mol/L. The AMP–PPI composite gel exhibited the optimal performance at an AMP:PPI ratio of 0.3:7.5 and Na⁺ concentrations of 0.10–0.15 mol/L, showing enhanced textural properties, water-holding capacity, and network compactness. FTIR results revealed that Na⁺ induced non-covalent electrostatic and ion–dipole interactions without forming new covalent bonds. These findings provide a theoretical basis for developing sodium-regulated, calcium-free pectin–protein gels. Full article

Improving the water-holding capacity (WHC) during the processing of rabbit meat can effectively enhance the texture of the final product, but it remains a practical challenge. This study aims to develop an ultrasound-assisted curdlan curing strategy to reduce the water loss of rabbit meat during the processing. Herein, the water retention performance, myofibrillar protein (MP) structure, and processing adaptability of rabbit meat as affected by the ultrasound-assisted curdlan curing treatment were investigated. Compared with the control group, ultrasound-assisted curdlan treatment increased WHC by 14.0% and reduced cooking loss by 15.4%. Moreover, this combined treatment showed significantly higher WHC and lower cooking loss than curdlan or ultrasound treatment alone (p < 0.05). Moreover, the ultrasound-assisted curdlan curing resulted in higher ultraviolet absorption and fluorescence intensity of myofibrillar proteins (MPs) in rabbit meat, but the intensity of the main protein band observed in SDS-PAGE was lower. Furthermore, the rabbit meat treated with the ultrasound-assisted curdlan curing maintains the highest water content (75.2% for steaming, 74.7% for boiling, 74.4% for microwaving, 70.1% for roasting, and 71.8% for air-frying) under various thermal processing methods. Therefore, the ultrasound-assisted curdlan curing offers a feasible route to improve water retention in rabbit meat, providing an applicable basis for reducing water loss in meat production. Full article

Halotolerant plant growth-promoting rhizobacteria (PGPR) represent a promising strategy for enhancing crop productivity in degraded soils. This study evaluated 51 bacterial strains isolated from the rhizosphere of the Saharan halophyte Phragmites communis L. for their capacity to improve the performance of wheat (Triticum aestivum L.) and pepper (Capsicum annuum L.) under nutrient-deficient sandy soil conditions. The selection of halotolerant isolates was based on their potential for cross-tolerance, assuming that their adaptive mechanisms against salinity could also mitigate the osmotic and nutritional constraints inherent to nutrient-poor sandy substrates. Two strains, XE-15 and XR-18, were selected based on in vitro screening and tentatively assigned to the genera Pseudomonas and Bacillus, respectively, using 16S rRNA sequencing and multilocus sequence analysis (MLSA). Greenhouse experiments demonstrated that bacterial inoculation significantly increased plant biomass (up to ~2-fold compared to control) and enhanced pepper fruit yield (0.68 g vs. 0.20 g in control). XR-18 notably increased Fe (up to 198.65 mg kg⁻¹) and P (7.98 mg kg⁻¹) accumulation in wheat, while XE-15 exhibited substantial concentrations of nitrogen (1.08%) and magnesium (4.11 mg kg⁻¹) and zinc (102.3 mg kg⁻¹). Soil properties were also improved, including increased water-holding capacity (~30%) and enhanced micronutrient availability. Zinc showed the most pronounced strain-specific response, increasing by 84% under XE-15 and by more than 160% under XR-18. However, taxonomic resolution remains tentative in the absence of genome-level analyses, and mechanistic insights are primarily inferred from in vitro traits. The simplified greenhouse system further limits ecological interpretation. These findings highlight the potential of halotolerant PGPR in degraded soils while emphasizing the need for genomic validation, mechanistic studies, and field-scale evaluation. Full article

The stability and functionality of offshore wind energy systems depend critically on how offshore platforms interact with the geotechnical features of the seabed. This review describes developments in five areas: (i) offshore geotechnical site investigation and strength assessment; (ii) seabed geohazard causes and deep-water mooring challenges; (iii) frameworks for seabed modeling; (iv) sediment behavior influencing anchor and mooring performance; and (v) selection of anchors based on their interactions with various soils. The review emphasizes developments in seabed assessment and modeling using field, lab, and numerical methods. It discusses how the new advances in analytical and simulation frameworks have enhanced our knowledge of anchor–mooring responses, cyclic loading behaviors, and soil–structure interactions under changing seabed conditions. The key findings reveal that: (1) cyclic loadings considerably change anchor holding capacity and evolution of seabed trenching, yet most existing design methods still use quasi-static loads; (2) site-specific data from integrated geophysical–geotechnical surveys are vital to reduce uncertainty in anchor penetration and the frictional resistance of chains; (3) geohazards, such as shallow gas, marine landslides, and seabed erosion, pose under-recognized risks to long-term anchor reliability. The lack of knowledge on the coupled, long-term evolution of the seabed–anchor–mooring line system is identified as another gap in the literature. Major gaps exist in validating the life cycle of anchor performance under real-scale storm–wave sequences for offshore geotechnical risk management in layered soils. At the end of the discussion, the current study also highlights the need for flexible, data-driven frameworks that integrate geotechnical, hydrodynamic, and structural analyses in a coupled framework to improve reliability in next-generation offshore wind energy systems. Full article

This article examines the interaction of clay minerals with iron ore concentrate in the context of the efficient use of composite mineral resources. The role of the adsorption properties of mineral additives in the formation of interparticle bonds in green pellets is analyzed. Using X-ray diffraction (XRD) and infrared spectroscopy, the dehydration processes of Na- and Ca-montmorillonite were investigated, and the influence of the cation type on the minerals’ ability to retain water was established. The high thermal stability of the structural OH groups of montmorillonite from the IV-layer clay of the Cherkasy deposit was confirmed, which is an important factor during high-temperature processing of mineral raw materials. Electron microscopy results showed that the fourth-layer clay forms an optimal porous composite microstructure, which contributes to increased water-holding capacity and gas permeability of the pellets. A direct correlation between the adsorption capacity of mineral additives and the strength of raw and dried pellets was experimentally confirmed. Montmorillonite with palygorskite from Layer IV, characterized by high adsorption capacity and prolonged dehydration processes, was identified as the most effective composite binding additive. The results obtained deepen scientific understanding of the mechanisms underlying pellet strength formation and have practical significance for the rational and resource-efficient use of mineral resources in the production of iron ore pellets. The results also demonstrate the potential for improving resource efficiency in pellet production through reduced consumption of traditional binder materials. Full article

The hybrid sturgeon (HS, Acipenser baerii Brandt ♀ × A. schrenckii Brandt ♂) was compared with its parental varieties (Siberian sturgeon (SS) and Amur sturgeon (AS)) to evaluate muscle quality differences. Three sturgeon species were bred from the same batch, reared under identical conditions until three years of age, and then male fish from each species (AS, 3.2 ± 0.18 kg; SS, 2.5 ± 0.14 kg; HS, 3.5 ± 0.21 kg) were sampled for analysis of muscle nutritional composition, texture, microstructure, and metabolomics. Results showed no significant differences in proximate composition, hydrolyzed amino acids, pH, or water-holding capacity among the three groups. However, HS exhibited higher gumminess and chewiness than both parent species, as well as greater hardness and springiness compared with the SS. Muscle fiber density was higher in HS than in the AS, but no significant difference was observed between HS and SS. Levels of free amino acids (Val, Ile, Ala) were lower in HS than in AS. In terms of fatty acid profiles, HS showed elevated polyunsaturated fatty acids compared with SS, resembling the pattern observed in AS. Muscle color of HS was similar to that of SS, whereas its a* value differed from those of AS. Metabolomics identified differential metabolites (GABA, D-glucosaminic acid, AP4) enriched in pathways such as ABC transporters, protein digestion and absorption, and amino acid metabolism. Overall, HS combines improved texture traits with meat quality attributes resembling SS (muscle color, free amino acids) and AS (polyunsaturated fatty acids). These characteristics suggest that HS possesses a distinctive combination of meat quality traits. Full article

Understanding how soil acidification and moisture jointly regulate carbon mineralization is particularly important in karst grasslands, where high carbonate content can interfere with CO₂-based measurements. In this study, a controlled incubation experiment was conducted using soils collected from a typical karst grassland in Guizhou Province, China. Two pH levels (4.5 and 6.5) and three moisture levels (30%, 40%, and 60% of field water-holding capacity, WHC) were applied in a full-factorial design following a pre-incubation step to minimize carbonate-derived CO₂ interference. Soil CO₂ efflux, emission rate, and cumulative mineralization were monitored over a 60-day incubation period. Both soil moisture and pH significantly affected carbon mineralization, with a clear interaction between the two factors (p < 0.05). CO₂ efflux peaked during the early incubation stage and declined thereafter, indicating rapid depletion of labile carbon substrates. Across both pH levels, increasing moisture consistently enhanced CO₂ efflux and cumulative mineralization. Under comparable moisture conditions, near-neutral soils (pH 6.5) exhibited higher mineralization rates than acidic soils (pH 4.5). The highest carbon mineralization was observed at 60% WHC under pH 6.5, whereas the lowest occurred at 30% WHC under pH 4.5. These results suggest that moisture availability regulates substrate diffusion and microbial activity, while soil acidification constrains microbial metabolism and enzyme function. Notably, the effect of pH became less pronounced under low moisture conditions, indicating that water limitation can override pH regulation. This study offers a methodological framework for quantifying carbon mineralization in carbonate-rich soils and underscores the necessity of accounting for both physical and chemical limiting factors, as well as the confounding influence of inherent carbonates. Nevertheless, given the exclusive use of a single soil type and controlled laboratory conditions, the findings constitute preliminary evidence and require validation under field conditions and across diverse soil types before broader generalization. Full article

To elucidate the mechanism underlying changes in the water-holding capacity of yak meat during postmortem aging, yak longissimus dorsi muscle was used as the experimental material. Changes in pressure loss, drip loss, cooking loss, and pH were determined at 0, 0.5, 1, 3, 5, and 7 d postmortem (0–4 °C; RH 80–85%). Proteomic approaches were employed to identify key proteins associated with water-holding capacity and the related metabolic pathways at representative aging stages. The results showed that the pressure loss, drip loss, and cooking loss of yak meat all exhibited an initial increase followed by a decrease during the 7 d postmortem aging period, reaching their maximum values at 3 d (42.10%, 3.19%, and 42.82%. p < 0.05). In contrast, pH displayed an opposite trend and declined to the minimum value of 5.35 at 3 d. Furthermore, proteomics analysis conducted at 0, 3 and 5 d of aging identified a total of 1239 proteins and screened 41 differentially expressed proteins. Through correlation analysis, 14 key proteins significantly associated with the WHC of yak meat were identified. Protein–protein interaction analysis indicated that Titin isoform X3, Calpastatin isoform I, and small muscular protein might serve as indicator proteins for the WHC of yak meat during aging. Most of these proteins are metabolic enzymes, structural proteins and stress proteins, which may influence meat quality by affecting the microstructure and metabolic pathways of the muscle. Full article

Podliveni cheese is a traditional fresh cheese produced in Serbia, typically made from fresh cow’s milk. Donkey milk is recognized for its nutritional benefits, particularly its hypoallergenic properties; however, its use in cheese production is partially limited due to its specific protein composition and low casein content. In addition, information in the scientific literature regarding its application in cheese production remains limited. In this study, Podliveni cheese was produced from raw cow’s milk, while in a second experimental group, 30% milk from autochthonous Balkan and Banat donkey breeds was added to obtain a value-added Podliveni cheese. The selected proportion (30%) was based on previous studies using lower inclusion levels (10% and 20%), which demonstrated measurable but limited effects on cheese properties. The technological production process was identical in both groups and is described for each type of cheese. Microbiological parameters analyzed included total lactic acid bacteria (LAB), Enterobacteriaceae, Escherichia coli, coagulase-positive staphylococci (CPS), Salmonella spp., and Listeria monocytogenes. Sensory analysis was conducted using a five-point hedonic scale with a panel of 21 participants (male and female, aged 20–60 years). The following chemical composition parameters were also evaluated: dry matter, fat content, fat in dry matter, fat-free dry matter, protein, ash, pH, and salt. The content of essential minerals and trace elements was determined, including Ca, P, Na, K, Mg, Zn, Cu, Fe, and the Ca/P ratio. The addition of donkey milk significantly affected curd formation, which required six times longer compared to cheese produced exclusively from raw cow’s milk. Furthermore, the inclusion of donkey milk reduced cheese yield and resulted in increased whey separation during storage, indicating reduced water-holding capacity. No statistically significant differences were observed in microbiological parameters, and pathogenic bacteria (Salmonella spp. and Listeria monocytogenes) were not detected in either cheese. No significant differences were observed in most sensory attributes, except for texture. Conversely, the inclusion of donkey milk significantly affected the majority of chemical parameters and the mineral composition of the cheese. The addition of donkey milk resulted in a significant decrease (p < 0.05) in fat, fat in dry matter, fat-free dry matter, Ca, P, K, Zn, Cu content and the Ca/P ratio, while a significant increase (p < 0.05) was observed in dry matter, protein, salt, Na, Mg, and Fe content. The incorporation of donkey milk represents an innovative approach that expands the range of traditional cheeses without compromising the absence of tested pathogenic bacteria and preserving traditional production practices, simultaneously offering new value-added products. Further research is required to better understand the health benefits associated with the inclusion of donkey milk in cheese production. This study contributes to expanding knowledge on the use of donkey milk and supports the conservation of autochthonous breeds and the improvement of human health. Full article

Refined wheat staple foods are widely criticized for low dietary fiber and high postprandial glycemic response, making soluble dietary fiber fortification a promising strategy for cereal improvement. This study investigated how resistant dextrin (RD) modulates wheat starch, gluten, dough, and bread quality through multiscale interactions. In wheat starch, 6% RD gave the best overall balance, reducing 14-day retrogradation from 57.2% to 48.6%, delaying gelatinization, and restricting amylose diffusion, with hydrogen bonding identified as a major contributing interaction. In gluten, RD increased water-holding capacity but weakened network integrity, as evidenced by reduced moduli, a shift in thiol–disulfide balance, secondary-structure redistribution (increased β-sheet, decreased α-helix/β-turn), and suppressed glutenin polymerization, yielding a looser microstructure. In dough, SEM and rheological results suggested that moderate RD (4–6%) may form a hydrated, polysaccharide-rich phase that fills structural voids and improves matrix continuity, partially offsetting gluten weakening and enhancing viscoelasticity. Overall, this study establishes a quantitative relationship between RD addition level, multiscale macromolecular interactions in wheat matrices, and the processing performance and quality of bakery products. Full article