Search Results (436)

Background: The association of sarcopenia and frailty syndrome with dietary patterns is not yet well recognized. The aim: The aim of the study was to evaluate the association among dietary patterns, suspected sarcopenia, and frailty syndrome among older people in Poland. Methods: The study was conducted in 2022 and 2023 among people aged 55 and older. The sample was chosen arbitrarily. The following questionnaires were used in the study: the KomPAN (assessment of frequency of food intake and sociodemographic characteristics), the SARC-F (assessment of risk of sarcopenia), and the EFS (diagnosis of frailty syndrome). To confirm the suspicion of sarcopenia, muscle strength was assessed using the HGS and FTSST, and physical fitness was assessed using the GST. Based on the frequency of food consumption, 11 DPs (factors) were selected using PCA analysis. SARC-F, HGS, FTSST, and GST results were used to identify homogeneous groups (clusters) using cluster analysis, a k-means method. Results: Two clusters were identified: cluster 1 (the non-sarcopenic cluster, or nSC) and cluster 2 (the sarcopenic cluster, or SC). Associations between variables were assessed using logistic regression. Suspected sarcopenia was found in 32.0% of respondents, more in men than women, and more among those either over 75 or 65 and under. EFS results showed that the risk (22.1%) or presence of frailty syndrome (23.8%) was more common in men than women and more common in those aged 75 and older than in other age groups. Male gender; older age; and unfavorable dietary patterns, i.e., consumption of white bread and bakery products, white rice and pasta, butter, and potatoes (factor 1) and cheese, cured meat, smoked sausages, and hot dogs (factor 9), increased the likelihood of sarcopenia and frailty syndrome, while the pattern associated with fruit and water consumption (factor 7) had the opposite effect. Conclusions: Confirmation of the importance of dietary patterns in the etiology and pathogenesis of sarcopenia and frailty syndrome should be documented in prospective cohort studies. Full article

This study aimed to evaluate the fatty acid (FA) profile in milk from commercial farms with varying pasture levels in the diet during spring and fall, and to investigate the physical and chemical properties of butter to assess the impact of FAs on technological and nutritional properties. Milk sampling was conducted biweekly from six farms, categorized into high (HP) and low (LP) pasture treatments based on pasture intake: >60% and <35%, respectively. Butter was made from a pasture-based system (GRZ) and a confined system (C). No differences were observed in milk fat percentage between HP and LP in either season. High pasture had 85–66% more conjugated linoleic acid (CLA, p = 0.01), 74–48% more trans-vaccenic acid (TVA, p = 0.01), and 21–15% more branched-chain FAs (BCFAs, p = 0.006) than LP in spring and fall, respectively. In fall, butter from C had lower saturated FAs (SFAs, p = 0.005), higher unsaturated FAs (UFA, p = 0.008), and a lower spreadability index (SI, p = 0.005) than GRZ, resulting in softer butter. In conclusion, HP in both seasons had higher contents of FAs considered healthy for consumers compared to LP. Contrary to expectations, in fall, C showed higher UFAs and lower SFAs in butter, leading to better technological characteristics than GRZ. Full article

Tibetan butter and Indian ghee are both fat products derived from cow’s milk or other dairy products that are rich in nutrients. Although both Tibetan butter and Indian ghee are primarily produced by filtering, heating, separating, cooling, and molding, there are differences in their production processes. Tibetan butter is produced in a process similar to that of butter, while Indian ghee is clarified butter obtained by further extraction based on the obtained butter. Both types of ghee are susceptible to adulteration; Indian ghee is primarily adulterated with vegetable oils, animal fats, and other fats or non-fats, while Tibetan butter is typically adulterated with animal body fat and non-fats, including mashed potatoes. There are numerous research reports on the detection techniques for adulteration in Indian ghee, while there are very few reports on the detection technology for adulteration of Tibetan butter. Studies have shown that techniques such as gas chromatography (GC), Fourier-transform infrared spectroscopy (FTIR), and electronic nose (E-nose), either individually or in combination, are efficient in distinguishing adulterated Indian ghee. These findings could serve as a reference for the detection of adulteration in Tibetan butter in the future. Full article

The aim of this study was to investigate the utilization of buttermilk, a by-product of butter production, in ice cream. Butterfly pea flower, which provides natural coloring and antioxidant properties, was added to buttermilk for investigating its improving effect on the techno-functional and sensory attributes of ice cream. Ice cream mixes were prepared with varying buttermilk concentrations (0%, 20%, 40%, 60%, 80%, 100%) as the first factor of the research. In addition, the effect of fermentation was also investigated as the second factor of the experiment. The ingredients included buttermilk, milk, cream, sucrose, dextrose, locust bean gum, butterfly pea flowers, and vanilla extract. The preparation involved the extraction of the butterfly flowers, fermentation in case of the fermented samples, homogenization, pasteurization, freezing, and hardening. Quality attributes such as dry matter content, pH, color, rheological properties of the ice cream mixes, overrun, melting properties, and ice cream hardness were analyzed to determine the maximal substitution level of milk by buttermilk without compromising ice cream quality. Our results explore the impact of buttermilk content and fermentation on the techno-functional properties of ice cream. As buttermilk concentration increased, dry matter content decreased, ranging from 34.4 g/100 g at 0% buttermilk to 31.9 g/100 g at 100% buttermilk. pH levels were lower in the fermented samples, decreasing from 6.5 in the non-fermented to 4.6 in the fermented samples. L* decreased with higher buttermilk content, while a* and b* values increased slightly. The butterfly pea flower provided a blue hue across all samples; the blue hue increased by 20% with a higher buttermilk content. Increasing the buttermilk concentration led to a 40% decrease in the yield stress and consistency coefficient, indicating a less viscous mix. The flow behavior index slightly increased, suggesting a more Newtonian-like flow at higher buttermilk levels. Overrun decreased with a higher buttermilk content, from 45% at 0% buttermilk to 30% at 100% buttermilk, indicating reduced air incorporation. The meltdown rate increased with a higher buttermilk content, meaning the ice cream melted more rapidly. The hardness of the ice cream decreased as buttermilk concentration increased, from 15 N at 0% buttermilk to 10 N at 100% buttermilk. The fermented sample groups were on average 44% harder than the non-fermented sample groups. The findings suggest that up to 100% of buttermilk can effectively replace milk in ice cream formulations without compromising quality, providing a sustainable and health-beneficial use for this dairy by-product. Full article

Iris taxa are sources of valuable essential oils obtained from aged rhizomes used by various industries, including pharmacy, cosmetic, perfume, and food industry, in which irones are the most important aroma components. In this study, volatile organic compounds (VOCs) obtained from dried rhizomes of three endemics from Croatia, Iris pseudopallida, I. illyrica, and I. adriatica, were studied. The VOCs were isolated by three different methods: headspace solid-phase microextraction (HS–SPME) using divinylbenzene/carboxene/polydimethylsiloxane (DVB/CAR/PDMS) fiber or polydimethylsiloxane/divinylbenzene (PDMS/DVB) fiber, and hydrodistillation (HD). The samples were analyzed by gas chromatography–mass spectrometry (GC–MS). In five out of six samples, the main compounds detected by HS–SPME were perilla aldehyde, butan-2,3-diol, acetic acid, 2-phenylethanol, benzyl alcohol, hexanal, and nonanal, while 6-methylhept-5-en-2-one, trans-caryophyllene, and ethanol were common for all studied samples. The former VOCs were absent from the oldest, irone-rich I. pseudopallida sample, mainly characterized by cis-α-irone (43.74–45.76%). When using HD, its content was reduced (24.70%), while docosane prevailed (45.79%). HD yielded predominantly fatty acids, including myristic, common for all studied taxa (4.20–97.01%), and linoleic (40.69%) and palmitic (35.48%) as the major VOCs of I. adriatica EO. The performed GC–MS analyses of EOs, in combination with HS–SPME/GC–MS, proved to be useful for gaining a better insight into Iris VOCs. Full article

In response to the growing demand for healthier food options, this review explores advances in oleogel systems as an innovative solution to reduce saturated fats in chocolates. Although appreciated for its flavor and texture, chocolate is high in calories, mainly due to cocoa butter (CB), which is rich in saturated fats. Oleogels, three-dimensional structures formed by structuring agents in edible oils, stand out in terms of mimicking saturated fats’ physical and sensory properties without compromising the quality of chocolate. This study reviews how oleogels could improve chocolate’s stability and sensory quality, exploring the potential of pectin-rich agro-industrial by-products as sustainable alternatives. It also explores the need for physicochemical evaluations of both oleogel and oleogel-based chocolate. Full article

In this study, we investigate an innovative option for the ecological management of agricultural land. The focus is on the use of phase change materials (PCMs) for passive temperature regulation in greenhouses and fruit crop fields in order to reduce yield losses due to unforeseen late frost events. The use of PCMs represents a novel approach to enhancing crop growth and extending growing seasons without relying on conventional energy-intensive methods, providing a stable microclimate that can protect plants from cold stress. This passive regulation of temperature helps to reduce the need for fossil fuel-based heating systems, thereby lowering greenhouse gas emissions and operational costs. The application of PCMs in agricultural settings is particularly innovative as it leverages naturally occurring temperature variations to create a self-sustaining, low-maintenance solution that aligns with the principles of sustainable farming. This approach not only improves energy efficiency but also contributes to the resilience of agricultural practices in the face of climate variability. This study focuses on the possible use of PCMs in passive heating modules for the protection of potted plants in greenhouses. Various PCMs such as paraffin, beeswax, and shea butter were tested. Experiments were then conducted, using one kind of paraffin-based PCM, in a specially designed module. In addition, an FEM simulation model (CFD) was built and tested. The model was used to perform detailed analyses of the heat transfer efficiency, fluid dynamics, and overall performance of the modules. The model can also be used for optimization purposes (e.g., efficiency improvements). Full article

A significant waste material threatening sustainability efforts are post-consumer food packaging goods. These ubiquitous multi-materials comprise chemically disparate components and are thus challenging targets for recycling. Herein, we undertake a proof-of-principle study in which we use a single-stage method to convert post-consumer multi-material food packaging (post-consumer peanut butter jars) to a high compressive strength composite (PBJS₉₀). This is accomplished by thiocracking the ground jar pulp (10 wt. %) with elemental sulfur (90 wt. %) at 320 °C for 2 h. This is the first application of thiocracking to such mixed-material post-consumer goods. Composite synthesis proceeded with 100% atom economy, a low E factor of 0.02, and negative global warming potential of −0.099 kg CO₂e/kg. Furthermore, the compressive strength of PBJS₉₀ (37.7 MPa) is over twice that required for Portland cement building foundations. The simplicity of composite synthesis using a lower temperature/shorter heating time than needed for mineral cements, and exclusive use of waste materials as precursors are ecologically beneficial and represent an important proof-of-principle approach to using thiocracking as a strategy for upcycling multi-materials to useful composites. Full article

Camembert is a type of surface-mold-ripened soft cheese traditionally produced from cow’s milk. Buttermilk, a by-product of butter production with beneficial nutritional and technological properties, is increasingly being used in various applications, including cheesemaking. Therefore, this study aimed to use sweet buttermilk (BM) in combination with milk at concentrations of 10% (w/w) (BM10) and 20% (w/w) (BM20) for the production of Camembert-type cheese. A control cheese made entirely from milk was also produced. The cheese samples underwent a 28-day ripening process during which their composition, acidity, water activity, color, and sensory properties were examined at 1-week intervals. The microstructure of the matured Camembert-type cheese samples was analyzed using scanning electron microscopy (SEM), and their texture was evaluated. The production yield of BM20 cheese (18.03 ± 0.29 kg/100 kg) was lower (p < 0.05) than that of the control (19.92 ± 0.23 kg/100 kg), with BM10 showing the distinctly lowest yield (14.74 ± 0.35 kg/100 kg). The total solid and fat content of BM Camembert-type cheese samples was lower than the control. However, the total protein content in cheese BM20 at the end of the ripening period was the same as that of the control. The changes in acidity in all samples were typical for Camembert cheese, and water activity was high (above 0.92). The sensory properties of all samples were characteristic of the cheese type, while the color of BM cheese samples differed from the control. The microstructure of BM10 and BM20 cheese variants was similar, namely homogenous and less porous compared to the control. In terms of texture, the BM samples had significantly lower hardness, adhesiveness, and gumminess. This study indicates that sweet BM, particularly at a concentration of 20%, may be effectively used in the production of Camembert-type cheese. Full article

The Trichilia emetica plant is traditionally used for medicinal and food purposes. However, there are limited studies on the bioactivity and cytotoxicity of its seed butter and aril oil. This study aimed to assess the antidiabetic activity and cytotoxicity of seed butter and aril oil, obtained via two different extraction methods, and compare their lipid profiles. The plant samples were collected from the Faifa mountains and extracted using a Soxhlet apparatus for hot extraction and a magnetic stirrer for cold maceration. The antidiabetic activity and cytotoxicity were evaluated using the α-amylase and MTT assays, respectively. The fatty acids were quantified utilizing gas chromatography-mass spectrometry. This study proves the impact of the extraction method on the yield, cytotoxicity, antidiabetic activity and lipid profile. The highest cytotoxicity was observed with the seed butter obtained via Soxhlet extraction. The α-amylase inhibition was observed at the highest levels with the seed butter and aril oil obtained via cold maceration. The palmitic acid (PA) and oleic acid (OA) were detected at their maximal concentrations in the seed butter obtained via Soxhlet extraction and aril oil obtained via cold maceration, respectively. This study represents an essential basis for understanding the importance of T. emetica as a valuable tree for food, cosmetic and medicinal purposes. Further experiments can lead to the development of green extraction techniques and isolation of the cytotoxic and antidiabetic molecules that can be developed into new pharmaceutical products or serve as lead molecules for new drugs. Full article

Probiotics have many beneficial physiological activities, but the poor stability during storage and gastrointestinal digestion limits their application. Therefore, in this study, a novel type of shell–core microbead for loading probiotics was prepared through high-precision concentric drop formation technology using gelatin as the shell material and lipids as the core material. The microbeads have a regular spherical structure, uniform size, low moisture content (<4%) and high probiotic activity (>9.0 log CFU/g). Textural testing showed that the hardness of the medium-chain triglyceride microbeads (MCTBs), cocoa butter replacer microbeads (CBRBs) and hydrogenated palm oil microbeads (HPOBs) increased gradually (319.65, 623.54, 711.41 g), but their springiness decreased (67.7, 43.3, 34.0%). Importantly, lipids with higher melting points contributed to the enhanced stability of probiotics during simulated digestion and storage. The viable probiotic counts of the HCTBs, CBRBs and HPOBs after being stored at 25 °C for 12 months were 8.01, 8.44, and 8.51 log CFU/g, respectively. In the simulated in vitro digestion process, the HPOBs resisted the destructive effects of digestive enzymes and gastric acid on probiotics, with a reduction in the probiotic viability of less than 1.5 log CFU/g. This study can provide new ideas for the preparation of intestinal delivery probiotic foods. Full article

Campylobacter is a virulent Gram-negative bacterial genus mainly found in the intestines of poultry. The indiscriminate use of traditional antibiotics has led to drug resistance in these pathogens, necessitating the development of more efficient and less toxic therapies. Despite their complex biologically active structures, the clinical applications of essential oils (EOs) remain limited. Therefore, this study aimed to increase the bioavailability, stability, and biocompatibility and decrease the photodegradation and toxicity of EO using nanotechnology. The diffusion disk test revealed the potent anti-Campylobacter activity of cinnamon, lemongrass, clove, geranium, and oregano EOs (>50 mm). These were subsequently used to prepare nanostructured lipid carriers (NLCs). Formulations containing these EOs inhibited Campylobacter spp. growth at low concentrations (0.2 mg/mL). The particle size, polydispersity index, and zeta potential of these systems were monitored, confirming its physicochemical stability for 210 days at 25 °C. FTIR-ATR and DSC analyses confirmed excellent miscibility among the excipients, and FE-SEM elucidated a spherical shape with well-delimited contours of nanoparticles. The best NLCs were tested regarding nanotoxicity in a chicken embryo model. These results indicate that the NLC-based geranium EO is the most promising and safe system for the control and treatment of multidrug-resistant strains of Campylobacter spp. Full article

Background: The number of young patients receiving ICDs or CRT-Ds has been increasing in recent decades and understanding the key characteristics of this special population is paramount to optimized patient care. Methods: The DEVICE I+II registry prospectively enrolled patients undergoing ICD/CRT-D implantation or revision from 50 German centers between 2007 and 2014 Data on patient characteristics, procedural outcome, adverse events, and mortality during the initial stay and 1-year follow-up were collected. All patients under the age of 45 years were identified and included in a comparative analysis with the remaining population. Results: A total number of 5313 patients were enrolled into the registry, of which 339 patients (6.4%) were under the age of 45 years. Mean age was 35.0 ± 8.2 vs. 67.5 ± 9.7 years, compared to older patients (≥45 years). Young patients were more likely to receive an ICD (90.9 vs. 69.9%, p < 0.001) than a CRT-D device (9.1 vs. 30.1%). Coronary artery disease was less common in younger patients (13.6 vs. 63.9%, p < 0.001), whereas hypertrophic cardiomyopathy (10.9 vs. 2.7%, p < 0.001) and primary cardiac electrical diseases (11.2 vs. 1.5%, p < 0.001) were encountered more often. Secondary preventive ICD was more common in younger patients (51.6 vs. 39.9%, p < 0.001). Among those patients, survival of sudden cardiac death (66.7 vs. 45.4%, p < 0.001) due to ventricular fibrillation (60.6 vs. 37.9%, p < 0.001) was the leading cause for admission. There were no detectable differences in postoperative complications requiring intervention (1.5 vs. 1.9%, p = 0.68) or in-hospital mortality (0.0 vs. 0.3%, p = 0.62). Median follow-up duration was 17.9 [13.4–22.9] vs. 16.9 [13.1–23.1] months (p = 0.13). In younger patients, device-associated complications requiring revision were more common (14.1 vs. 8.3%, p < 0.001) and all-cause 1-year-mortality after implantation was lower (2.9 vs. 7.3%, p = 0.003; HR 0.39, 95%CI: 0.2–0.75) than in older patients. Conclusions: Young patients < 45 years of age received defibrillator therapy more often for secondary prevention. Rates for periprocedural complications and in-hospital mortality were very low and without differences between groups. Young patients have lower mortality during follow-up but experienced a higher rate of postoperative complications requiring revision, potentially due to a more active lifestyle. Full article

Powdered biogenic calcium carbonate from butter clams shows variations in its tendency to convert from aragonite to calcite when suspended in water, depending on whether the suspension has additional calcite or not. Our investigations treat these biogenic samples as complex hierarchical materials, considering both their mineral and organic components. We assess the mineral composition from Attenuated Total Reflection Fourier Transform Infrared spectroscopy peak shifts, as well as quantitative assessments of lattice constant refinements (powder X-ray diffraction). To isolate the mineral portions, we compare results from samples where the periostracum is removed mechanically and samples that are heated to temperatures that are sufficient to remove organic material but well below the temperature for thermal phase conversion from aragonite to calcite. The results show that the total organic content does not play a significant role in the aqueous mineral phase conversion. These results have potential implications for understanding carbonate mineral interactions in ocean sediments. Full article

This study examines the importance of cupuassu, a tropical fruit native to the Amazon, to Brazil’s biodiversity, the Amazon biome, and its potential for economic development. Cupuassu is a Non-Timber Forest Product and a fruit of the Theobroma genus, which also includes cocoa. Just in the state of Pará alone, cupuassu production in 2019 was over 4100 t with a gross value of 2.6 million USD produced. However, cupuassu cultivation still needs investment through technological advances to overcome threats such as witches’ broom disease and mycotoxin contamination. Cupuassu fruit is composed of pulp, seeds, and a shell; all these parts have a chemical composition with numerous bioactive compounds, especially the seeds, which also contain stimulant compounds, besides lipids and proteins. The processing of the whole cupuassu fruit has its economic value in the commercialization of the pulp, the extraction of cupuassu butter, and a product called Cupulate^®. However, in this process, the cake resulting from the oil pressing, often considered a waste product, has potential as a source of proteins, peptides, lipids, and bioactive molecules with functional and nutritional properties. Recycling this fruit processing waste can create high-value-added products for various industries and promote a circular economy. Full article