Search Results (2,226)

Microalgae are a promising protein source due to their high protein content; high reproductivity; and low carbon, water, and arable land footprints. In this study, the impact of adding 3 and 5% of four Chlorella vulgaris strains, namely Smooth (SCV), Honey (HCV), White (WCV), and New Honey C. vulgaris (NHCV), on the processing, cooking behavior, color, firmness, structure, and sensory properties of durum wheat semolina pasta was investigated. It was hypothesized that (1) changes in physical properties depend on strain and concentration, (2) acceptability varies by strain due to different colors, odors, and flavors, and (3) the absence of fishy odors and flavors is crucial for acceptance rather than color. The results show that high-quality pasta could be produced with all C. vulgaris strains and concentrations. Cooking time and water absorption of all samples decreased but only significantly for the samples with NHCV added. Also, the bite resistance (determined instrumentally and sensorially) increased for almost all samples due to increasing protein and fiber content. A clear concentration dependency could not be found. In terms of sensory acceptance, NHCV performed the best, and an unaltered typical odor was identified to be crucial rather than color or the absence of fishy odor. Full article

Fraudulent practices concerning honey are growing fast and involve misrepresentation of origin and adulteration. Simple and feasible methods for honey authentication are needed to ascertain honey compliance and quality. Working on a robust dataset and simultaneously investigating honey traceability and adulterant detection, this study proposed a portable FTNIR fingerprinting approach combined with chemometrics. Multifloral and unifloral honey samples (n = 244) from Spain and Sardinia (Italy) were discriminated by botanical and geographical origin. Qualitative and quantitative methods were developed using linear discriminant analysis (LDA) and partial least squares (PLS) regression to detect adulterated honey with two syrups, consisting of glucose, fructose, and maltose. Botanical and geographical origins were predicted with 90% and 95% accuracy, respectively. LDA models discriminated pure and adulterated honey samples with an accuracy of over 92%, whereas PLS allows for the accurate quantification of over 10% of adulterants in unifloral and 20% in multifloral honey. Full article

Aptamer-based lateral flow analysis (Apt-LFAs) has promising applications in many fields. Nanozymes have demonstrated high potential in improving the performance of Apt-LFAs and have been increasingly utilized in recent studies. In this study, we developed a nanozyme-based Apt-LFA for the rapid and sensitive detection of kanamycin by using a novel dual-functionalized AuNPs@polyA-DNA/GpG-Cu²⁺ nanozyme as a nanoprobe. In the nanoprobe design, the polyA-cDNA strand can discriminate a kanamycin aptamer from the kanamycin/aptamer complex, and the GpG-Cu²⁺ complex can amplify the detection signal by catalyzing the chromogenic reaction. The nanozyme Apt-LFA can quantify kanamycin in the range of 1–250 ng/mL with an LOD of 0.08 ng/mL, which demonstrated a 4-fold sensitivity improvement and had a wider linear range than the conventional AuNP-based LFA. The Apt-LFA was successfully applied to the detection of kanamycin in honey with good recoveries. Our dual-functionalized AuNP nanoprobe is easily prepared and can be highly compatible with the conventional AuNP-DNA-based LFA platform; thus, it can be extended to the application of Apt-LFAs for other small molecules. Full article

The biodiversity of Brazil provides an excellent climate and favorable pollination conditions for Apis mellifera L., especially in the Eastern Amazon region, which boasts vast floral wealth, including an abundance of açaí (Euterpe oleracea) flowers and fruits. In the present study, seven types of honey were evaluated: three containing floral nectar from açaí (Açaí honey) collected in the Eastern Amazon region (Açaí honey from Breu Branco (AH1 and AH2) and Açaí honey from Santa Maria (AH3), both from the state of Pará, Brazil) and four honeys from different regions of Brazil (Aroeira honey from Minas Gerais, Cipó-Uva honey from Distrito Federal, Mangue honey from Pará, and Timbó honey from Rio Grande do Sul). The characteristics of these honeys were evaluated by examining their physicochemical properties, melissopalynological aspects, color, antioxidant potential, and their constituent compounds, which were confirmed through GC-MS analysis. Açaí floral nectar honeys presented physicochemical results similar to those of other honeys, aligning with Brazilian legislation norms, but differed in their high values of free acidity, apparent sugars, and lower reducing sugars, which are directly related to their botanical origin. These differences correlate with unique flavor and distinct aroma characteristics. Melissopalynological analysis confirmed the botanical origin of the honeys containing açaí floral nectar, which had a color range from amber to dark amber. The three açaí honeys demonstrated high antioxidant capacity and superior flavonoid and polyphenol content compared to other honeys, particularly the açaí honey from Breu Branco (AH1), which had four times the content to combat free radicals compared to the honey with the highest potential (Aroeira honey). GC-MS analysis confirmed the presence of antioxidant properties as well as potential anti-inflammatory, antibacterial, antimicrobial, and antitumor capabilities in açaí honeys, which have not yet been fully studied. Full article

The complex composition of honey plays a crucial role in wound healing, exhibiting varying effects at different stages of the healing process. This study investigated seven honey varieties sourced from different regions of Romania using in vitro experimental models developed in macrophage-like, fibroblast, and keratinocyte cell lines to explore the mechanisms by which honey promoted the healing process. This study assessed the impact of honey on inflammatory cytokine production in macrophage-like cells, cell proliferation and collagen synthesis in fibroblasts, and cell proliferation and migration in keratinocytes. Additionally, correlation analysis was conducted to examine the relationship between honey composition and its biological properties. Honey varieties presented both anti- and pro-inflammatory effects. Moreover, they displayed dose-dependent pro-proliferative effects, stimulating collagen synthesis and cell migration, thereby enhancing the re-epithelialization process. The Pearson coefficient analysis indicated a strong positive correlation between biological activities and phenolic content. Additionally, there was a medium positive correlation with the ascorbic acid content and a medium negative correlation with the glucose content in the different honey varieties. Romanian honey varieties rich in phenolics showed potential in modulating inflammation, proliferation, collagen synthesis, and cell migration, suggesting their suitability for further evaluation and development of innovative dressings for skin tissue regeneration. Full article

In recent years, there has been a significant focus on enhancing the overall quality of gluten-free breads by incorporating natural and healthy compounds to meet consumer expectations regarding texture, flavor, and nutritional value. Considering the high glycemic index associated with gluten-free products, the use of honey, renowned for its numerous health benefits, may serve as an optimal alternative to sucrose. This study investigates the impact of substituting sucrose, either partially (50%) or entirely (100%), with five Sardinian honeys (commercial multifloral honey, cardoon, eucalyptus, and strawberry tree unifloral honeys, and eucalyptus honeydew honey), on the rheological properties of the doughs and the physico-chemical and technological properties of the resulting gluten-free breads. The results demonstrated that an optimal balance was achieved between the leavening and viscoelastic properties of the doughs and the physical and textural attributes of the resulting breads in gluten-free samples prepared with a partial substitution of cardoon and multifloral honeys. Conversely, the least favorable outcomes were observed in samples prepared with strawberry tree honey and eucalyptus honeydew honey at both substitution levels. Therefore, the different behavior observed among all honey-enriched gluten-free breads was likely attributable to the distinct botanical origins of honey rather than to the substitution percentages employed. Full article

Brown-rot fungi are an important group of wood-decaying fungi, but there has been limited research on the species diversity of brown-rot fungi in Xinjiang, China. During an investigation of brown-rot fungi in Xinjiang, from July 2018 to July 2023, five new species belonging to the family Postiaceae were discovered based on morphological and molecular evidence. Amaropostia altaiensis is characterized by a conchate pileus, circular pores (5–8 per mm), and growing on Populus. Amaropostia tianshanensis is characterized by a flabelliform-to-conchate pileus, angular pores (5–6 per mm), and growing on Picfea. Cyanosporus latisporus is characterized by a hirsute and dark greyish blue pileal surface with fresh, larger pores (3–6 per mm) and broad basidiospores (4.3–5.9 × 1.4–2 µm). Cyanosporus tianshanensis is characterized by a smooth and white-to-cream pileal surface with fresh, smaller pores (6–9 per mm). Osteina altaiensis is characterized by a light mouse-grey-to-honey-yellow pileal surface, smaller pores (4–6 per mm), and slightly wide basidiospores (5–6 × 1.7–2.2 µm). Each of these five new species form independent lineages in phylogenetic analyses based on the seven gene loci (ITS + nLSU + nSSU + mtSSU + TEF1 + RPB1 + RPB2). This research enriches the diversity of brown-rot fungi species, while also demonstrating the substantial discovery potential and research value of brown-rot fungi in Xinjiang. Full article

Mead is a fermented alcoholic beverage produced from a diluted solution of honey and yeast activity. The objectives of this study were to produce a potentially probiotic mead through mixed fermentation by Saccharomyces cerevisiae var. boulardii and kombucha microorganisms and to evaluate fermentation kinetics, microbial cell survival and their in vitro resistance to simulated gastrointestinal transit, color parameters and the phenolic and antioxidant potential of the product. The main results of this study show that in order to develop a potentially probiotic mead utilizing the mixed fermentation of S. boulardii and kombucha microorganisms, the best condition was a concentration of 25 mL/L (v/v) of kombucha and 0.75 g/L (w/v) of S. boulardii with fermentation for 9 days at a temperature of 25 °C. In addition, at the end of fermentation, mead with kombucha and S. boulardii presented physicochemical characteristics with a pH of 3.48, 0.67% total acidity, 18.76 °Brix soluble solids and 4.77% alcohol content. The S. boulardii and lactic acid bacteria (LAB) present in the mead survived conditions reproducing those of the gastrointestinal tract, with counts of more than 6 Log₁₀ CFU/mL for both microorganisms after the intestinal phase. In the color analysis, the mead with kombucha and S. boulardii had a yellow color with the b* parameter corresponding to 35.93, luminosity (L*) equal to 76.09 and 1.82 for a*. In addition, the mead we produced contains quantities of phenolics and antioxidants. In conclusion, kombucha and S. boulardii are presented as alternative microbial sources for obtaining potentially probiotic mead. Full article

Polychlorinated dibenzo-p-dioxin/dibenzofuran (PCDD/F) emissions during the roasting of green Arabica coffee and coffee formulations containing alcohol, sugar, and honey were investigated in this study. Fast and slow roasting methods, which took 5.62 and 9.65 min to achieve a light roast, respectively, were used to evaluate the emissions. The concentrations in the flue gas during the fast roasting of green coffee (0.0296 ng Nm⁻³ and 0.00364 ng WHO-TEQ Nm⁻³) were 13.9% and 70.5% higher than during slow roasting, respectively. However, this was only the trend for some formulations, and no significant differences in concentrations were found between the methods at p = 0.05. Thus, the slow roasting method might not necessarily reduce formation when additives are included. The emission factors were 2.86 ng kg⁻¹ and 0.352 ng WHO-TEQ kg⁻¹, and 4.17 ng kg⁻¹ and 0.176 ng WHO-TEQ kg⁻¹ for the fast and slow roasting of green coffee, respectively. Further investigations are warranted to understand the formation mechanism, assess potential health risks, and explore mitigation strategies. These findings have implications for both coffee processing industries and regulatory bodies, as understanding the impact of roasting methods and additives could inform the development of cleaner production practices and targeted emission reduction policies. Full article

Pollution coming from plastic polymers, particularly polyethylene (PE), poses a serious threat to both humans and animals. The biodegradation of plastics facilitated by insects is a crucial and eco-friendly approach that can be employed to combat this global concern. Recently, the larvae of the greater wax moth Galleria mellonella (L.) have been recognized as avid ‘plastivores’. The current study was aimed at evaluating the feeding efficiency of G. mellonella larvae on PEs of various densities with a co-diet supplementation of wheat germ + honey and beeswax. The results reveal that maximum PE consumption (9.98 ± 1.25 mg) was recorded in the case of 1.0 mm thick PE after a 24 h interval; however, the same scenario also achieved the greatest reduction in larval weight (27.79 ± 2.02 mg). A significant reduction in PE mass (5.87 ± 1.44 mg) was also observed in 1.0 mm PE when fed beeswax; however, the larvae experienced minimal weight loss (9.59 ± 3.81 mg). The larvae exhibited a higher PE consumption in 1.0 mm PE, indicating that the lower the density of PE, the greater the consumed area. Moreover, the biodegradation levels were notably higher within the 24 h interval. In conclusion, these findings suggest that the density of PEs and the supplementation of the co-diet have an impact on PE biodegradation. Additionally, the utilization of G. mellonella for the biodegradation of PE proves effective when combined with beeswax, resulting in minimal weight loss of the larvae. Our findings offer initial insights into how Galleria mellonella larvae biodegrade polyethylene (PE) of four different densities, along with co-diet supplementation. This approach helps us evaluate how varying densities affect degradation rates and provides a better understanding of the larvae’s capabilities. Additionally, our observations at three specific time intervals (24, 48, and 72 h) allow us to identify the time required for achieving degradation rates. Through examining these time points, our method offers valuable insights into the initial phases of plastic consumption and biodegradation. Full article

Ensuring food safety and protecting consumers are major aspects for commercialized products. Honey, the most prominent in the class of bee products, requires special regulations due to its origin as a natural product. Mislabeling, imitation, and adulteration represent a source of risks for human health. Specific determinations and analyses are essential for controlling the sector and preventing unfair competition. To compare and establish the correct labeling of several different honeys, melissopalynological, physicochemical, mineral content, and microbiological analyses were carried out on 18 samples commercially available in different countries, namely Türkiye, Romania, Bulgaria, and Northern Cyprus. The honey labels were in accordance with the determined pollen content. The physiochemical parameters showed high variability: 4.07–5.25 (pH), 79.95–83.45 (°Brix), 0.262–1.452 µS/cm (electrical conductivity), and 14.6–18.4% (moisture). The samples were quantitatively high in K, P, Na, and Ca, with the highest cumulative mineral content being found for honeys containing Fagaceae pollen. Additionally, the antimicrobial potential of the various honey samples was evaluated against selected bacteria, employing the disk diffusion and serial dilution methods. Results revealed that the honey samples exhibited increased antibacterial activity against Gram-negative bacteria, with notable activity against S. typhimurium, and moderate activity against Gram-positive S. aureus. Full article

In this study, in order to verify the effects due to the addition of spirulina (Arthrospira platensis) in a food product, a wildflower honey was analyzed in terms of chemical composition, physicochemical properties and antioxidant activity before and after the addition of the spirulina. HS-SPME/GC–MS and HPLC/UV were applied to carry out the chemical analyses. The obtained results demonstrated that the volatile profile and also the sugar content were significantly influenced by the addition of spirulina, showing significant qualitative and quantitative differences compared to honey without spirulina. The increase in HMF in honey added with spirulina was significant, demonstrating that its presence could accelerate the Maillard reaction. Electrical conductivity measured by using a conductometer was also increased while the moisture content was reduced in honey enriched with spirulina. Instead, the pH value was similar between the two samples. On the other hand, honey fortification with spirulina determined a significant increase of 12.5% in the total phenolic content (TPC), and a 56.25% increase in protein content. Further, the total antioxidant capacity (TAC) was also evaluated and a significant increase was determined as a result of the addition of spirulina. In conclusion, honey enriched with A. platensis was found to be characterized by a high pool of bioactive metabolites as well as significant changes in almost all the measurements performed. Full article

This study aimed to analyze the population dynamics of the mite Varroa destructor in honey bee (Apis mellifera) colonies in a temperate semi-arid climate in Mexico. Ten colonies homogeneous in population, food stores, and levels of mite infestation were used. The mite infestation rate in brood and adult bees, total number of mites, daily mite fall, brood and adult bee population, and food stores were determined periodically for 10 months. There was a significant effect (p < 0.05) of sampling period on the population of V. destructor in adult bees, brood, total mite population, and daily fallen mites. The total mite population increased by 26% on average per colony. The increase in brood amount reduced the mite infestation rate in adult bees, and the opposite occurred when the brood decreased. Monitoring V. destructor populations by recording fallen mites is more reliable than determining mite infestation rates in bees, as mite fall has a dynamic pattern similar to that of the total mite population. The best period to apply an acaricide treatment in the region of study is between November and December because most mites were in the phoretic phase, since there was less brood in the colonies compared to other times. Full article

Environmental pollution with pesticides as a result of intensive agriculture harms the development of bee colonies. Bees are one of the most important pollinating insects on our planet. One of the ways to protect them is to relocate and build apiaries in populated areas. An important condition for the development of bee colonies is the rich species diversity of flowering plants and the size of the areas occupied by them. In this study, a methodology for detecting and distinguishing white flowering nectar source trees and counting bee colonies is developed and demonstrated, applicable in populated environments. It is based on UAV-obtained RGB imagery and two convolutional neural networks—a pixel-based one for identification of flowering areas and an object-based one for beehive identification, which achieved accuracies of 93.4% and 95.2%, respectively. Based on an experimental study near the village of Yuper (Bulgaria), the productive potential of black locust (Robinia pseudoacacia) areas in rural and suburban environments was determined. The obtained results showed that the identified blooming area corresponds to 3.654 m², out of 89.725 m² that were scanned with the drone, and the number of identified beehives was 149. The proposed methodology will facilitate beekeepers in choosing places for the placement of new apiaries and planning activities of an organizational nature. Full article

The motivation behind this study is to improve acoustic environments in living spaces using sustainable materials. This research addresses the challenge of enhancing the acoustic properties of sandwich structures through the integration of a honeycomb core with a membrane made from recycled materials, forming a recycled membrane honeycomb composite (RMHCC). The main objective is to develop a novel sandwich material with sound-absorbing characteristics suitable for real-world applications. The study employs both experimental methods and simulations, where a conventional hexagonal honeycomb geometry is combined with the recycled membrane to form the composite structure. A simulation model was developed to evaluate the effectiveness of the metamaterial in reducing reverberation time within a church setting. The results indicate that the RMHCC shows significant potential in improving acoustic performance, with a notable reduction in reverberation time even with minimal usage, highlighting its suitability for enhancing acoustic environments in various applications. Full article