A comparative analysis of beef meat quality and taste-and-aroma attributes across different breeds was the focus of this investigation. Seven steers of each breed, Hanwoo and Chikso, raised identically until they reached 30 months of age, were used for this purpose. At the 24-hour mark following the slaughter, longissimus lumborum (LL) and semimembranosus (SM) muscles were collected and then evaluated for technological characteristics, free amino acid levels, metabolic compositions, and volatile compound identification. Compared to Hanwoo, the Chikso meat displayed lower shear force and color attributes, including lightness, redness, and yellowness, signifying a statistically significant difference (p < 0.005). In the LL muscle, Chikso displayed a greater concentration of sweetness-related free amino acids (alanine, proline, and threonine), while Hanwoo exhibited a higher concentration of methionine and glutamine, indicative of umami flavor (p < 0.005). A total of 36 meat metabolites were identified and measured; 7 of these showed a breed-dependent variation, statistically significant (p<0.05). The aroma profile of Hanwoo, regarding aroma compounds, showed a considerably elevated presence of fat-derived aldehydes linked to fatty and sweet notes, while Chikso demonstrated a higher abundance of pyrazines, providing roasted attributes (p < 0.005). Ultimately, with identical feeding protocols, the breed of cattle exhibited a noteworthy impact on the quality and taste-and-aroma characteristics, potentially affecting the sensory appreciation of the beef from these two breeds.

Globally overproduced apples are frequently associated with substantial post-production waste; therefore, new ways to use them must be discovered. To that end, we sought to elevate the nutritional value of wheat pasta by introducing apple pomace in various percentages, namely 10%, 20%, 30%, and 50%. A comprehensive assessment was conducted on the content of total polyphenols, individual polyphenols (using UPLC-PDA-MS/MS), dietary fiber, chemical makeup, and physical properties of the resulting pasta. Adding apple pomace to pasta significantly increased the overall concentration of beneficial compounds, specifically total polyphenols, phenolic acids, quercetin derivatives, flavon-3-ols, dihydrochalcones, and dietary fiber. Supplementing pasta with apple pomace produced a decrease in both hardness and maximum cutting energy, notably lower than the control pasta samples. Despite the addition of apple pomace, water absorption characteristics remained consistent, with the notable exception of pasta produced with 50% apple pomace.

With the adoption of intensive olive cultivation methods, the range of olive tree crops and associated olive oils is becoming less diverse, with minority and autochthonous varieties losing their market share and associated flavors. Within the agricultural landscape of Aragon (Spain), Royal de Calatayud and Negral de Sabinan stand out as two lesser-known yet locally important cultivar varieties. Olive oil's physico-chemical and chemical composition, alongside fruit parameters (ripening, fresh weight, and oil yield), were evaluated comparatively, against the Arbequina cultivar, a commonly planted variety across Spain and other nations. Fruits were collected throughout October, November, and December of the years 2017 and 2019. selleck inhibitor According to chemometric analysis, there were substantial differences in the varietal traits across the three cultivars. In contrast to Arbequina, the two local varieties exhibited superior oil production. The Royal de Calatayud olive variety contains a higher proportion of oleic acid and more plentiful phenolic compounds. It therefore showcases a superior nutritional makeup when contrasted with Arbequina. This pilot study reveals that Royal de Calatayud might serve as a worthwhile alternative to Arbequina, in terms of the parameters assessed.

The plant Helichrysum italicum, classified within the Asteraceae family, is an essential element of traditional medicine in Mediterranean countries, due to its diverse health-promoting effects. Current research on this medicinal plant is experiencing a surge in interest, particularly in the isolation and identification of bioactive compounds from both its extracts and essential oils, coupled with the experimental confirmation of their pharmacological effects. This paper reviews the existing research on the beneficial health effects of Helichrysum italicum extracts, essential oils, and their major bioactive polyphenolic compounds, spanning antioxidative, anti-inflammatory, and anticarcinogenic properties, alongside antiviral, antimicrobial, insecticidal, and antiparasitic activities. This review highlights the most promising extraction and distillation techniques for achieving high-quality extracts and essential oils from Helichrysum italicum, complemented by methods for determining their antioxidative, antimicrobial, anti-inflammatory, and anticancer capabilities. Lastly, the document introduces novel in silico approaches for understanding the molecular workings of bioactive polyphenols sourced from Helichrysum italicum, along with fresh perspectives on optimizing their bioavailability through diverse encapsulation methodologies.

China cultivates a significant and varied collection of edible mushrooms, topping international production and diversity metrics. In spite of their high water content and rapid metabolic rate, postharvest storage causes a consistent decline in quality, characterized by browning, diminished moisture, altered texture, increased microbial growth, and decreased nutritional and flavor profiles. Consequently, this paper examines the impact of essential oils and plant extracts on the preservation of edible mushrooms, summarizing their mechanisms of action to better grasp their role during the storage process. Edible mushroom quality decline is a multifaceted process, contingent upon a multitude of internal and external influences. Better postharvest quality is attainable using environmentally friendly preservation techniques, encompassing plant extracts and essential oils. This review provides guidelines for designing environmentally sound and secure preservation methods and explores the research avenues in the post-harvest processing and product development of edible fungi.

Preserved eggs, produced via alkaline fermentation, have been a focus of inquiries regarding their anti-inflammatory properties. A thorough explanation of their digestive behavior within the human gastrointestinal tract and their anti-cancer effects has yet to be provided. selleck inhibitor In this investigation, the digestive attributes and anti-tumor strategies of preserved eggs were explored using a dynamic in vitro human gastrointestinal-IV (DHGI-IV) model. A dynamic change in pH, ranging from 701 to 839, was observed during the sample's digestion. Following a two-hour period, the samples experienced a significant emptying into the stomach, demonstrating a lag time of 45 minutes. A considerable amount of protein and fat was hydrolyzed, yielding digestibility percentages of 90% for protein and 87% for fat. The inclusion of preserved eggs (PED) resulted in a notable boost to the free radical scavenging activities of ABTS, DPPH, FRAP, and hydroxyl radicals, exhibiting a 15-fold, 14-fold, 10-fold, and 8-fold increase, respectively, compared to the control group. The growth, cloning, and migration of HepG2 cells were substantially reduced by PED, with concentrations between 250 and 1000 g/mL being particularly effective. In the mitochondrial pathway, apoptosis was initiated by the up-and-downregulation of the expression for pro-apoptotic Bak and the anti-apoptotic Bcl-2. The application of PED (1000 g/mL) resulted in a 55% increase in reactive oxygen species (ROS) production compared to the control group, ultimately triggering apoptosis. The expression levels of the pro-angiogenic genes HIF-1 and VEGF were decreased through the action of PED. Scientifically sound conclusions from these findings provide a reliable reference for researching the anti-tumor activity of preserved eggs.

Plant-based protein sources are globally attracting attention as a key component of sustainable food systems development. Brewer's spent grain (BSG), a byproduct that constitutes roughly 85% of the total side streams produced in the brewing industry, is the most abundant. In spite of their nutritional density, the methods for upcycling these materials are remarkably few. BSG's high protein content makes it a valuable raw material for the production of protein isolates. selleck inhibitor This paper details the nutritional and functional performance of BSG protein isolate, EverPro, measured against the established technological efficiency of the current gold standard plant protein isolates, pea and soy. Various compositional characteristics, including amino acid analysis, protein solubility, and protein profile, have been ascertained. Measurements of relevant physical properties are undertaken, encompassing foaming behavior, emulsifying capacity, zeta potential, surface hydrophobicity, and rheological characteristics. From a nutritional standpoint, EverPro's protein content meets or exceeds the necessary levels of every essential amino acid per gram, with the notable exclusion of lysine; in contrast, pea and soy proteins are lacking in methionine and cysteine. Despite possessing a protein content akin to pea and soy isolates, EverPro exhibits considerably improved protein solubility, boasting a figure of approximately 100% compared to the 22% and 52% solubility rates of pea and soy isolates, respectively. This elevated solubility, in turn, modifies other functional properties; EverPro demonstrates the highest foaming capacity and low sedimentation, accompanied by minimal gelation and low emulsion stabilizing properties when compared to pea and soy isolates. This study examines EverPro, a protein from brewer's spent grain, in terms of its functional and nutritional performance. A comparison with commercial plant protein isolates is conducted, suggesting the possible inclusion of innovative, sustainable plant-based proteins in human diets, particularly for dairy alternatives.

Storage of farmed palm ruff (Seriolella violacea) on ice was used to evaluate the influence of the rigor stage (pre or post) and high-pressure processing (HPP; 450 and 550 MPa for 3 minutes).