This study aimed to evaluate the hepatoprotective effects of white and yellow turmeric powders with blanching pretreatment in male Wistar rats induced with carbon tetrachloride (CCl4). The analysis conducted included color, FTIR, and antioxidant properties. The in vivo study was conducted by giving the powder samples at a dose of 81 mg/g 200 BW. The results showed that blanching significantly preserved bioactive compounds and enhanced antioxidant activity. In the in vivo study, blanched white turmeric and yellow turmeric groups exhibited significant hepatoprotective effects (P < 0.05). Both reduced ALT levels by 54.3% and 48.2%, and AST levels by 42.1% and 37.6%, respectively, compared to the negative control. Furthermore, MDA levels were significantly reduced (P < 0.05), from 7.82 nmol/mL in the CCl4 group to 3.15 nmol/mL in the BWT group, values comparable to those in the silymarin-treated group. Histopathological analysis confirmed reduced necrosis and inflammation in turmeric-treated rats.
This study describes a formulation and laboratory-based characterization of enteral formulations. The protein and energy values of both formulations, TF1 (17 g protein, 160 kcal/200 mL) and TF2 (10 g protein, 369 kcal/200 mL), showed good nutritional compliance. The mineral analysis was found calcium (50 mg/L), magnesium (61 mg/L), and phosphorus (329 mg/L). The variations in BCAA (3.65 g/200 mL in TF1 and 3.05 g/200 mL in TF2) and aromatic amino acids (1.95 g/200 mL in TF1 and 1.20 g/200 mL in TF2) were measured. The Fischer ratios (BCAA:AAA) were 1.87 for TF1 and 2.44 for TF2, indicating favorable amino acid profiles. Rheological evaluation demonstrated viscosities of 1,200 ± 1.2 to 800 ± 1.3 mPa·s (TF1) and 800 ± 0.9 to 550 ± 0.8 mPa·s (TF2) between 20 °C and 37 °C, indicating stable formulations for enteral tube feeding. The analysis confirmed their potential suitability for supporting liver health.
Bulbs of Fritillaria taipaiensis were collected from 18 different production areas to compare the amino acid composition and analyze the nutritional value of amino acids. The nutritional value of amino acids in F. taipaiensis from various origins was comprehensively evaluated using amino acid ratio (RAA), ratio coefficient of amino acid (RC), and score of RC (SRC, a dimensionless score). The results showed that 19 amino acids were detected in F. taipaiensis with the total amino acid (TAA) content ranging from 18.80 to 93.71 mg/g. The samples were rich in the medicinal amino acids arginine, glutamic acid, and aspartic acid. The SRC values of F. taipaiensis samples ranged from 82.33 to 102.60 (dimensionless score), indicating a well-balanced nutritional value of amino acids in F. taipaiensis. These findings demonstrate that F. taipaiensis possesses an exceptionally balanced amino acid profile, supporting its potential as a functional food or nutraceutical ingredient.
Regenerative livestock grazing systems (RS), which employ rotational grazing and pasture-based finishing of plant-diverse forage, are promoted for ecological benefits, but their effects on beef composition remain under-characterized in temperate South America. This study compared animal performance, carcass traits, and the fatty acid and phytochemical profiles of longissimus dorsi muscle from Angus steers finished in either a Chilean RS (n = 9) or feedlot system (FS; n = 9). FS steers had greater average daily gain, carcass fatness, and cold carcass weight, whereas RS steers had higher ultimate muscle pH (all p < 0.05). Nutritionally, RS beef contained 5.3-fold more α-linolenic acid and a lower n − 6 ratio (both p < 0.001). RS beef also had greater phytochemical richness, including flavonoid glycosides, carboxylic acids, and total flavonoids (all p < 0.05). These findings suggest that regenerative finishing enhances beef nutritional and bioactive profiles but may reduce animal performance and carcass yield in this context.
Cooking properties and texture of boiled sweetpotato roots are key for consumer acceptance of new varieties. This study evaluated the influence of dry matter content (DMC) and crude fiber content (CFC) on the cooking properties and texture perception of roots from 46 sweetpotato varieties. The association between compositional traits and cooking properties was determined using DMC, CFC, weight variation, and textural data. Based on texture perception analysis, sweetpotato varieties can be categorized as watery, intermediate, and dry. Analysis of variance showed variability in DMC and CFC among these categories. DMC was associated with weight variation (r = 0.65). About 42%, 26%, and 32% of the varieties were classified as watery, intermediate, and dry texture respectively. The dry texture varieties had the highest DMC (p < 0.05) and gained weight during boiling. DMC, CFC, and weight variation may be used as additional traits for the selection of varieties with desirable dry texture of boiled roots.
Ultrasound-assisted extraction (UAE) of phytochemicals from Piper crocatum Ruiz & Pav leaves was optimized by response surface methodology (RSM) with a Box–Behnken design. The extraction time (X1, 10–30 min), ethanol concentration (X2, 60%–90% v/v), and temperature (X3, 40–75 °C) were investigated as independent variables. The optimized predictions for time, ethanol, and temperature were 17.68 min, 73.35%, and 57.62 °C, respectively. Under these conditions, the predicted values for total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (AA) were 17.64 mg GAE/g, 14.95 mg QE/g, and 41.23%, respectively. The models showed good fitness with R2 values of 0.936–0.963 and non-significant lack-of-fit (p > 0.05). The experimental results were consistent with the model predictions. LC-HRMS and GC–MS analyses produced provisional annotations of various bioactive compounds, providing chemical insights into the observed bioactivity. Future development should include the evaluation of biological activity and scale-up to support practical industrial applications.
Consumer surveys reflect market perceptions, whereas sensory panels provide product profiling. Integrating both approaches offers a comprehensive understanding of cocoa beverage attributes. This study combined consumer and sensory Check-All-That-Apply (CATA) data using a shared attribute set to quantify product differences and identify ideal product characteristics. A focus group (n = 10) generated 30 descriptors across the domains of taste, aroma, flavour, texture, aftertaste, and mouthfeel. Five commercial cocoa drinks were evaluated by consumers (n = 251) and a naïve sensory panel (n = 40). Data were analysed using Cochran’s Q test with McNemar post hoc tests, principal coordinates analysis, and penalty analysis. Twelve attributes discriminated among the products in both panels, with the consumer panel identifying more differences than the sensory panel. Creaminess emerged as a pivotal attribute, bridging consumer preference and sensory detectability. These findings demonstrate the value of integrating the breadth of consumer perception with the diagnostic precision of sensory evaluation to guide product development and optimisation.
This study evaluated the physicochemical, bioactive, and sensory properties of jams produced from five mulberry (Morus spp.) cultivars to identify genotypes best suited for functional, consumer-accepted products. Fresh fruits were processed identically, and jams were analyzed for soluble solids, pH, titratable acidity, sugars, vitamin C, anthocyanins, phenolics, flavonoids, antioxidant activity, and color. Sensory attributes were assessed by a trained panel. Substantial varietal differences were observed. Anthocyanins ranged from 41.72 to 1272.20 mg/100 g, phenolics from 94.58 to 1126.83 mg GAE/100 g, and the antioxidant activity from 1.41% to 92.68% inhibition. Variety 3 exhibited the highest bioactive contents and antioxidant capacity; variety 4 showed the lowest. Variety 5 combined intense color, flavor, and high bioactives, achieving the highest overall acceptability (4.4/5). Cultivar selection decisively influences jam quality. Varieties 3 and 5 are promising for premium functional jams, showing the potential to convert underutilized mulberries into shelf-stable products, reducing losses, and supporting functional food innovation.
To systematically characterize the quality of commercial jasmine tea beverages, nine flavored and six pure jasmine tea samples were selected for the characterization using modified quantitative descriptive analysis, physicochemical determination, colorimetric analysis, and electronic tongue technology. The sensory results showed that the flavored tea beverages could be characterized by high sweetness, low bitterness, low astringency, and little jasmine tea aroma. Pure tea beverages presented the characteristic aroma of jasmine tea but revealed a stewed and stuffy odor and a bitter and astringent taste. Flavored tea beverages had higher solids, free amino acids, tea polyphenols, and catechins content than pure products. Correlation analysis indicated that sensory profiles, especially taste, were closely related to physicochemical components. Sweetness, bitterness, astringency, and aftertaste-A were obviously fluctuated among the pure tea samples. Accordingly, this study is conducive to a comprehensive understanding of the quality of jasmine tea beverages and provides data references for the industry.
Mulberry leaves are a typical medicinal and edible resource in Chongqing, yet the risks related to toxic element concentrations remain a key concern for quality control and industrial utilization. To address this issue, this study analyzed toxic elements pollution levels and associated health risks in mulberry leaves from different origins and varieties. The contents of Pb, Cd, As, Hg, and Cr in 19 mulberry leaf samples from 9 producing areas in Chongqing were determined by inductively coupled plasma mass spectrometry (ICP-MS), followed by pollution assessment, health risk evaluation, and correlation analysis. The results revealed significant regional differences in toxic element contents (P < 0.05), with Cr showing the largest variation (20.52-fold). Strong positive correlations among As–Cr (r = 0.973), Pb–As (0.851), and Pb–Cr (0.769) suggested common pollution sources. All samples were classified as clean (Nemerow composite index: 0.014 ± 0.006). The health risk assessment indicated non-carcinogenic (0.0069 ± 0.0039) and carcinogenic risks (1.9 × 10−6 ± 1.6 × 10−6) well below the thresholds. Compared with mulberry leaves from mining-impacted regions (Guangxi, Sichuan) and relatively clean areas (Hainan), Chongqing mulberry leaves exhibited lower or comparable concentrations of toxic elements. Overall, mulberry leaves in Chongqing exhibit low concentrations of toxic elements with acceptable health risks. Priority should be given to low-pollution areas (e.g. Linjiang town, Fenshui town) for planting bases, with dynamic monitoring near industrial zones to ensure quality development.
Wild Strobilanthes leaves are edible and used to treat external wounds. Leaf extracts contain flavonoids such as apigenin, catechin, epicatechin, kaempferol, luteolin, myricetin, naringenin, quercetin, and rutin. This study investigated the molecular interactions of Strobilanthes flavonoids with COX enzymes, predicted their ADMET profiles, and validated the results using an in vitro enzymatic assay of the extract of Strobilanthes sp. (EES) collected from Kalimantan, Indonesia. HPLC analysis of the flavonoids in the EES was also carried out. The flavonoids bind to the COX active site with a pattern similar to that of COX-2 inhibitors. ADMET predictions indicate moderate pharmacokinetic properties. The estimated selectivity index reveals that myricetin has the potential to selectively inhibit COX-2, while apigenin, catechin, luteolin, naringenin, and quercetin are preferential COX-2 inhibitors. EES inhibited prostaglandin production with an IC50 of 74.359 & micro;g/mL, weaker than celecoxib (IC50 of 0.237 & micro;g/mL). EES contains catechin, myricetin, and quercetin. Overall, Strobilanthes sp. can be developed into a nutraceutical or food supplement with anti-inflammatory properties that support health.
This study investigates the probiotic potential of lactic acid bacteria isolated from traditional South Kazakhstan sauerkraut, an underexplored source of regionally adapted microorganisms. Lactobacilli were screened for antagonistic activity, bile tolerance, and antibiotic susceptibility. One isolate with superior functional properties was identified as Lactobacillus paracasei, exhibiting exceptionally high intrinsic bile tolerance and maintaining viability after 24 hours of exposure to model preserved medical bile without protective encapsulation. To improve stability and enable controlled delivery, a sodium alginate-based microencapsulation system was developed, achieving 92% encapsulation efficiency. Fourier transform infrared (FTIR) spectroscopy confirmed preservation of key protein and polysaccharide functional groups following encapsulation. The novelty of this work lies in integrating a previously uncharacterized regional microbiota with scalable microencapsulation, highlighting the potential of locally sourced probiotic strains for functional food development and biotechnological applications in Central Asia.
The complexity of modern food matrices, including functional foods, and encapsulated delivery systems, challenges the prediction of nutrient fate, bioaccessibility, and release kinetics during gastrointestinal digestion. To address this, physiologically relevant in vitro digestion (IVD) models are used to systematically investigate these processes. Static, semi-dynamic, and dynamic approaches enable the assessment of nutrient release, matrix–enzyme interactions, and bioaccessibility across simulated digestive phases. Mathematical modeling of digestion kinetics using empirical models allows the estimation of rate constants, diffusion behavior, and digestible fractions. Recent advances, including miniaturized platforms, real-time monitoring, and data-driven approaches, further improve analytical resolution and predictive capacity, revealing complex digestion patterns and matrix-dependent enzyme accessibility. Integrating dynamic IVD systems with quantitative modeling provides deeper insight into nutrient release mechanisms and supports the development and optimization of functional foods and delivery systems under physiologically relevant conditions.
This study has developed the Perillae Folium-Mume Fructus beverage (PFMFB), a palatable and antioxidant-rich functional beverage derived from the ancient Zisu Tang formula. To overcome the key sensory barrier of herbal beverages, we employed an integrated approach combining response surface methodology (RSM) and fuzzy mathematical sensory evaluation (FMSE), which systematically optimized the preparation process and significantly improved palatability. Quantitative analyses confirmed that the optimized PFMFB retained high levels of bioactive constituents, including phenolics, flavonoids, and polysaccharides. In vitro antioxidant assays demonstrated PFMFB's superior activity compared to commercial plant-based beverages. To elucidate the underlying mechanism and key compounds responsible for this activity, network pharmacology was applied, revealing that the bioactive compounds (quercetin and luteolin) exert their effects by synergistically regulating pathways related to oxidative stress. This work provides a reproducible framework for developing sensorily acceptable, functionally substantiated Traditional Chinese medicine (TCM)-derived beverages.
Swallowing under dual-task conditions requires coordination between oral sensorimotor control and cognitive resource allocation, potentially altering cortical activity even in healthy individuals. This study examined the effects of spoon type and viscosity of pre-gelatinized purple sweet potato on beta-band oscillations during dual-task swallowing. Three viscosity levels (6%, 10.5%, and 18% w/w) were characterized by apparent viscosity and spreadability, while TPA was feasible only for the 18% formulation. Temporal Dominance of Sensations assessed dynamic texture perception. Cortical responses were recorded using electroencephalography, and beta-band event-related desynchronization/synchronization (ERD/ERS) was calculated during a concurrent working memory task. Increased viscosity significantly enhanced mechanical resistance and altered temporal perception. Both viscosity and spoon type significantly affected beta activity, while their interaction was not significant. Lower viscosity produced greater desynchronization, indicating higher sensorimotor demand. These findings demonstrate that food consistency and delivery geometry modulate cortical responses during cognitively demanding swallowing.
Type III secretion system 2 (T3SS2) is a major virulence determinant of Vibrio parahaemolyticus and can be induced by intestinal bile salts. However, the potential structural interactions between bile salts and T3SS2 proteins remain unclear. In this study, AlphaFold2-based structure prediction and molecular docking were used to evaluate bile salt interactions with 20 T3SS2 structural proteins. Bile salts showed favorable binding to all examined proteins, with binding energies ranging from -9.21 to -6.61 kcal/mol. VscL showed the strongest predicted affinity, while VopW, VscU2, VscR2, VscJ2, and VgpA/VgpB also displayed strong interactions. Considering both predicted affinity and functional relevance, VscL, VopW, VscU2, VscR2, VscJ2, and VgpA/VgpB may represent priority candidate bile salt-responsive sites in T3SS2. This study provides a systematic structural interaction map between bile salts and the T3SS2 apparatus, offering candidate targets and testable hypotheses for understanding bile salt-associated virulence activation in V. parahaemolyticus.
Licorice drink is a phenolic-rich traditional beverage with high sensory appeal but limited shelf life due to microbial spoilage. This study evaluated ultraviolet-C (UV-C) processing as a non-thermal preservation method using a continuous-flow system (0.022-1.192 J/cm & sup2;) with varying lamp numbers, treatment cycles, and temperatures based on a Box-Behnken design. The physicochemical properties, color, bioactive compounds, microbial load, sensory attributes, and storage stability were assessed. UV-C significantly reduced the indigenous microflora, achieving undetectable bacterial levels under high-dose conditions while largely preserving quality. Response surface methodology identified optimal conditions (29 degrees C, two cycles, four lamps) that balanced microbial reduction and quality retention. The shelf life was extended to 40 days at 4 degrees C and 30 days at 22 degrees C. UV-C shows strong potential for improving the microbial stability of plant-based beverages, although the results indicate microbial load reduction rather than validated microbial safety.
In this study, the nutrient profile, antioxidant potential, fatty acid composition, and mineral content of goji berries cultivated in Iran. The moisture, ash, fat, protein, fiber, and carbohydrate of goji berry samples were evaluated 6.9, 4.11, 3.75, 13.21, 24.81, and 78.93 g/100 g DW, respectively. The sugars were fructose, glucose, and sucrose, while the fatty acid profile was dominated by linoleic and oleic acids. The TPC, TFC, and DPPH were estimated to be 102.74 mg GAE/g, 258.75 mg QE/g, and 3.43 mg/mL, respectively. Also, phosphorus showed the highest concentration, followed by potassium, magnesium, and calcium. The cadmium concentration (0.09 mg/kg) exceeded the maximum limit set by Codex Alimentarius. By confirming the goji berry as functional food, the monitoring of the metal contents of goji berries should be considered. These results emphasize the potential of Iranian goji berries to serve as a functional ingredient in food products.
Dielectric properties (DPs) remain key parameters for the efficient design of food processes and for quality assurance tools, which are based on microwave and radiofrequency technologies. This updated review covers new reports on DPs´ foods and novel methods proposed worldwide by research groups to measure DPs with higher accuracy, lower sample sizes, and using new container materials. DPs for macro-algae, baking products, beverages, and edible insects have been included to reflect current consumer interests and market trends. The DPs of greatest relevance for their applications in foods are those from beverages, fruits and vegetables, and dairy products. This review update is critically important, as the use of MW and RF in food processing and in quality sensing is now of high current interest, not only to researchers, but also for developers of food industry applications.
Land kangkong (Ipomoea reptans Poir.) has a high phenolic and antioxidant content but a limited shelf life because of its high moisture content and instability of bioactive compounds during processing and storage. Therefore, this study aimed to evaluate the effect of maltodextrin-gum arabic ratios on the physicochemical and bioactive properties of foam mat dried land kangkong powder. A completely randomized design with three maltodextrin-gum arabic ratios was applied: MG1 (60:40), MG2 (40:60), and MG3 (20:80). The maltodextrin-gum arabic ratio significantly affected moisture-related properties, morphology, total phenolic content, and antioxidant activity. MG1 showed the highest total phenolic content (11.79 mg GAE/g), strongest antioxidant activity (IC50 1335.89 ppm), highest yield (72.65%), and fastest dissolution rate (124.33 s), while MG2 exhibited the lowest moisture content (7.15%) and hygroscopicity (6.80%). These findings demonstrate the importance of optimizing carrier ratios to improve powder stability and bioactive retention for functional food applications.
