This study investigated the variations in meat quality and taste-and-aroma attributes in beef from various breeds. Seven Hanwoo and Chikso steers, reared under consistent circumstances until 30 months of age, were selected for this study. Twenty-four hours post-slaughter, samples of longissimus lumborum (LL) and semimembranosus (SM) muscles were gathered and analyzed for their technological quality, free amino acid content, metabolite profiles, and volatile compound concentrations. The color characteristics (lightness, redness, and yellowness), along with shear force, of Chikso meat were demonstrably lower than those of Hanwoo, a difference established by a p-value less than 0.005. The LL muscle of Chikso demonstrated a significantly higher concentration of sweetness-related free amino acids (alanine, proline, and threonine) than that of Hanwoo. Significantly (p < 0.005), Hanwoo muscle displayed a higher level of methionine and glutamine, linked to umami taste. Quantifiable analysis of 36 metabolites in meat samples revealed 7 compounds to be influenced by breed (p<0.05). Regarding aroma compounds, Hanwoo displayed a significantly elevated level of fat-derived aldehydes, known for their fatty and sweet flavors, while Chikso exhibited a higher concentration of pyrazines, giving rise to roasted notes (p < 0.005). Finally, under the same feeding conditions, significant breed differences arose in the quality and taste-and-aroma characteristics of the beef products, possibly influencing the overall experience of the beef from the two breeds.

Large-scale apple production worldwide frequently results in significant post-harvest waste, prompting the need for new and creative methods of use. Subsequently, our strategy focused on enriching wheat pasta with graded percentages of apple pomace (10%, 20%, 30%, and 50% respectively). The resulting pasta's total polyphenol content, individual polyphenol components (analyzed using UPLC-PDA-MS/MS), dietary fiber, chemical constitution, and physical properties were all determined. 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. Hardness and maximum cutting energy values were observed to be lower in the apple pomace pasta when evaluated against the control pasta. Water absorption was unaffected by the presence of apple pomace, unless the pasta recipe included 50% apple pomace.

The olive oil market is experiencing a decline in its diversity, driven by the increasing prevalence of intensive growth olive varieties and the subsequent disappearance of flavors uniquely associated with rare and locally-sourced olive cultivars. Spain's Aragon region includes Royal de Calatayud and Negral de Sabinan, two minority varieties that are cultivated locally. Evaluated were fruit parameters like ripening, fresh weight, and oil yield, in addition to olive oil's physico-chemical and chemical composition, contrasting them with the extensively grown Arbequina cultivar, a staple in Spain and other countries. Throughout the months of October, November, and December, 2017 and 2019 witnessed fruit harvesting. find more The chemometric analysis demonstrated marked differences in the three cultivars. The two local cultivars' oil yields were greater than Arbequina's. Royal de Calatayud olives exhibit both a higher level of oleic acid and a more considerable amount of phenolic compounds. It consequently yields a more favorable nutritional quality compared to Arbequina. A preliminary examination indicates that Royal de Calatayud is a potentially excellent replacement for Arbequina in the tested parameters.

Mediterranean traditional medicine recognizes the significance of Helichrysum italicum (Asteraceae), its various health benefits making it a key element of their practices. A renewed interest in this medicinal plant exists currently, specifically concerning the isolation and identification of bioactive compounds from its extracts and essential oils, and the subsequent experimental demonstration of their pharmacological properties. The beneficial health effects of Helichrysum italicum extracts, essential oils, and their key bioactive polyphenolic compounds, ranging from antioxidative and anti-inflammatory actions to anticancer activity, as well as antiviral, antimicrobial, insecticidal, and antiparasitic properties, are reviewed in this paper. The review summarizes promising extraction and distillation procedures for obtaining high-quality Helichrysum italicum extracts and essential oils, including methods for assessing their antioxidant, antimicrobial, anti-inflammatory, and anticarcinogenic potentials. Concluding, novel in silico approaches to investigate the molecular mechanisms of bioactive polyphenols extracted from Helichrysum italicum are introduced, alongside innovative ideas for improving their bioavailability through diverse encapsulation techniques.

China's production and variety of edible mushrooms are unmatched globally, placing it in a leading position. Their inherent high moisture content and rapid respiration unfortunately lead to continuous deterioration in quality during postharvest storage, resulting in browning, moisture loss, altered textures, increased microbial populations, and decreased nutritional and flavor components. Thus, this paper investigates the effects of essential oils and plant extracts on the preservation of edible mushrooms, expounding upon their mechanisms of action to enhance understanding of their impact throughout the storage period of the mushrooms. Edible mushroom quality decline is a multifaceted process, contingent upon a multitude of internal and external influences. Postharvest quality is improved by utilizing eco-friendly preservation techniques like plant extracts and essential oils. For the purposes of developing fresh, sustainable, and safe preservation techniques, this review provides a reference point, highlighting research directions for post-harvest processing and product development in the edible mushroom industry.

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. find more Through an in vitro dynamic human gastrointestinal-IV (DHGI-IV) model, this study probed the digestive properties and anti-cancer mechanisms of preserved eggs. Dynamic shifts in the sample's pH occurred between 701 and 839 throughout the digestive cycle. Within the stomach, the samples were substantially emptied, with a lag of 45 minutes manifesting after two hours had elapsed. The hydrolysis of protein and fat resulted in very high digestibility, with 90% for protein and 87% for fat, respectively. The ingestion of preserved eggs (PED) substantially increased the free radical scavenging activity of ABTS, DPPH, FRAP, and hydroxyl radicals by 15, 14, 10, and 8 times, respectively, as 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. Changes to the expression levels of the pro-apoptotic factor Bak and the anti-apoptotic gene Bcl-2 within the mitochondrial pathway caused the induction of apoptosis. PED (1000 g/mL) treatment exhibited a 55% elevation in ROS production compared to the control, subsequently inducing apoptosis. Furthermore, the expression of the pro-angiogenic genes HIF-1 and VEGF was down-regulated by PED. The scientific reliability of these findings underpins investigation into the anti-tumor effects of preserved eggs.

Plant protein sources are now a significant global focus in the process of developing sustainable food systems. A significant proportion (approximately 85%) of the total byproducts generated in the brewing industry is accounted for by brewer's spent grain (BSG). These materials, though nutritionally dense, offer very few means for resourceful reuse. BSG, with its high protein content, is an excellent candidate as a raw material for the production of protein isolates. find more The nutritional and functional aspects of BSG protein isolate, EverPro, are explored and compared with the established technological performance metrics of current gold standard plant protein isolates, pea and soy. The compositional characteristics, encompassing amino acid analysis, protein solubility, and protein profile, among others, have been identified. Physical properties such as foaming characteristics, emulsifying properties, zeta potential, surface hydrophobicity, and rheological properties are being determined. In a nutritional analysis, EverPro's protein content satisfies or surpasses the requirement of each essential amino acid per gram, with the exception of lysine, whereas pea and soy protein sources are deficient in both methionine and cysteine. While comparable in protein content to pea and soy isolates, EverPro demonstrates a substantially higher protein solubility, achieving approximately 100% solubility, in contrast to the 22% solubility of pea isolates and 52% of soy isolates. The heightened solubility subsequently affects other functional properties; EverPro presents superior foaming capacity and shows reduced sedimentation, exhibiting minimal gelation and low emulsion stabilizing capabilities when contrasted with pea and soy isolates. This study investigates the functional and nutritional profiles of EverPro, a brewer's spent grain protein, and compares them to commercial plant protein isolates. The findings indicate the potential for including novel, sustainable plant-based protein sources in human nutrition, in particular for creating dairy substitutes.

During ice storage of farmed palm ruff (Seriolella violacea), the impact of the rigor stage (pre or post) and prior high-pressure processing (HPP; 450 and 550 MPa for 3 minutes) was assessed.