Search Results (200)

Mayonnaise has a long history as a representative of emulsified sauces. As people become more health-conscious, salad dressings (emulsified and non-emulsified) with lower fat content gradually appear in people’s lives. Both sauces are widely used in everyday life for meat marinades because they contain seasonings such as spices, salt, and vinegar. Although there are many studies on how condiments such as spices, salt, and vinegar affect meat, the effects of semi-solid/liquid emulsions and non-emulsified marinades on meat have yet to be further discussed and analyzed. Therefore, studying the physical and chemical effects of mayonnaise (semi-solid emulsified emulsion) and salad dressing (liquid emulsion and non-emulsified sauce) on meat is essential for improving food quality and safety. Thus, this paper examines the impacts of mayonnaise, emulsified salad dressing, and non-emulsified salad dressing on the physicochemical properties and sensory evaluations of meat. The results showed that the three sauces effectively reduced cooking losses when used as marinades for chicken breasts. In the juiciness and firmness tests, both mayonnaise and non-emulsified salad dressings positively affected the meat. This study also found that lower pH values were not always effective at reducing meat hardness and that emulsification may play a key role in reducing meat hardness. Full article

Garlic is an important vegetable and condiment that has good medical and health care effects. At present, the origin of Chinese garlic and its association with other types of quality are limited to the molecular marker level, and there are few reports at the genome level. Therefore, this study is based on the specific length amplified fragment sequencing (SLAF-seq) of 102 copies of garlic germplasm resources, the group structure, and further screening of the core germplasm. SLAF-seq of 102 garlic cultivars yielded 1949.85 Mb of clean data and 526,432,275 SNPs. Through principal component analysis, evolutionary tree, population structure, and genetic relationship analysis, all garlic cultivars were divided into 3 groups. Among them, Group 1 contains 45 Chinese cultivars and 1 Egyptian cultivar, which are distributed mainly in the coastal and central areas of China. Group 2 contains 36 Chinese cultivars and 1 U.S. cultivar, which are distributed mainly in Northwest China. Group 3 contains 19 Chinese cultivars, which are distributed mainly in Xinjiang, China. The genetic diversity results indicate that the fixation index (Fst) values of Group 1 and Group 2 are lower than those of Group 1 and Group 3 and that the diversity of nucleotides (π) of Group 3 is greater than those of Group 2 and Group 1. Finally, the 30 parts of the cultivars were used as the core germplasms, and there was no difference between the two cultivars in terms of core quality. In summary, this study provides tags for the determination of garlic molecular markers and genotypes and provides a theoretical basis for subsequent resource protection and utilization, genetic positioning of important agronomic traits, and molecular marking agglomeration breeding. Full article

The food industry is developing intensively, and products that, with their characteristics, enrich the food taste and aroma are widely used in the culinary arts. White wine vinegar is often used as a food condiment and as dressing in salads. This research aims to explore the impact of the maceration of selected aromatic plants on the organoleptic properties, bioactive compounds, and sensory profile of white wine vinegar. The plants selected for white wine (cv ‘Malvazija istarska’) vinegar aromatization were rosemary (Rosmarinus officinalis L.) and thyme (Thymus serpyllum L.) dried leaves and black elder (Sambucus nigra L. ssp. nigra) flowers (elderflowers). Vinegar flavored with rosemary had more pronounced pinewood and herbal aromas, while spicy aromas dominated the vinegar with thyme. The elderflower-flavored vinegar, on the other hand, was characterized by a floral and fruity aroma. Among the analyzed vinegars, white wine vinegar flavored with elderflower had the highest polyphenolic content. Full article

Compared to common salt, low-sodium salt can reduce blood pressure to varying degrees. However, the exact dosage relationship remains unclear. We aimed to investigate the dose–response relationships between low-sodium salt intake and systolic blood pressure (SBP) and diastolic blood pressure (DBP), as well as the risk of hypertension, and to determine the optimal range for low-sodium salt intake. We investigated the basic characteristics and dietary profile of 350 individuals who consumed low-sodium salt. The samples were divided into three groups according to the 33.3rd and 66.6th percentiles of low-sodium salt intake in condiments (Q1: <4.72 g/d, Q2: ≥4.72 g/d, and <6.88 g/d, and Q3: ≥6.88 g/d). The restricted cubic spline results indicated that low-sodium salt intake decreased linearly with SBP and DBP, while low-sodium intake demonstrated a non-linear, L-shaped relationship with the risk of hypertension, with a safe range of 5.81 g to 7.66 g. The multiple linear regression analysis revealed that compared with group Q1, the DBP in group Q2 decreased by 2.843 mmHg (95%CI: −5.552, −0.133), and the SBP in group Q3 decreased by 4.997 mmHg (95%CI: −9.136, −0.858). Exploratory subgroup analyses indicated that low-sodium salt intake had a significant impact on reducing SBP in males, DBP in females, SBP in rural populations, and DBP in urban populations. The intake of low-sodium salt adheres to the principle of moderation, with 5.81–7.66 g potentially serving as a pivotal threshold. Full article

Kaempferia galanga Linn. (KG), a member of the family Zingiberaceae, is native to India, and commonly found in China, Indonesia, and Thailand. It has been used as a food condiment, folk medicine, and to relieve skin diseases due to its biological activities. However, its anti-aging effect has not yet been investigated. In this study, the rhizome of Kaempferia galanga Linn was extracted with solvents of different polarities (deionized water, absolute ethanol, ethyl acetate, and hexane). Phytochemical screening assay, total flavonoid and total phenolic contents, antioxidant activity (DPPH^•, FRAP, ABTS ^+• assay), anti-aging activity (anti-collagenase, anti-elastase), and cell cytotoxicity on human dermal fibroblasts were investigated. The outcomes revealed that the extraction in highly polar solvents resulted in a high extract yield. Flavonoids, phenolic, and terpenoid compounds were detected in KG extracts using all extraction solvents. However, deionized water as a solvent exhibited the lowest level of flavonoids and phenolics, as compared to the other solvents. The highest total flavonoid and phenolic contents were achieved through extraction with absolute ethanol and ethyl acetate, respectively. Interestingly, the extract obtained with absolute ethanol exhibited the most potent antioxidant activities (the IC₅₀ value of DPPH^• was 0.612 mg/mL, the FRAP value was 62.79 mmol of Fe²⁺/g of extract, and TEAC value was 9.21 mg TE/g of extract in ABTS^+• assay) and anti-aging properties (the percentages of collagenase inhibitory and elastase were 71.83%, and 66.35%, respectively). Regarding cell cytotoxicity, both KG extracts obtained with deionized water and absolute ethanol showed lower toxicity on human dermal fibroblasts compared to those obtained with ethyl acetate and hexane. Ethanol-based KG extract demonstrated a good antioxidant, anti-aging capacity and is considered safe for cosmeceutical products focused on anti-aging applications. Full article

The pawpaw (Asimina triloba) is a tropical-tasting fruit from a tree indigenous to North America’s temperate climates. Pawpaw has a sweet, sour, and often bitter taste, which is a combination of banana and mango flavor. Fresh fruits are rarely available for retail purchase other than at farm sales or farmers’ markets. Frozen pulp is commercially available but supply is often limited due to increased wholesale demand. The purpose of this paper is to analyze seven years of entries from the Pawpaw Cookoff at the Ohio Pawpaw Festival using case study methodology to provide a basis from which to track trends, make recommendations, and discuss gastronomic opportunities of the pawpaw. Analysis of the data indicates that pawpaw is a versatile fruit that has been incorporated into a wide variety of beverages, savories, sauces, condiments, sweets, and desserts. Pawpaw pairs well with both alcoholic and non-alcoholic beverages, especially certain ales, sour beers, innovative cocktails with rum, coffee and tea drinks, and smoothies. Pawpaw is easily incorporated directly into salsas, dips, salad dressings, and frozen desserts that do not require cooking. In cooked savory dishes, sauces, and condiments, pawpaw should be added at the end of preparation. Pawpaw can be used in a wide range of baked and fried sweets and desserts. Full article

This study aimed to examine the relationship between the frequency of household shared meals and the intake of 17 food groups and 21 nutrients. Participants were 3310 men and 3386 women ≥20 years old living in a household of ≥2 members from 2018 and 2019 National Health and Nutrition Surveys in Japan. A one-day household dietary record was used to classify an individual’s shared meal frequency and dietary intake. A shared meal is defined as an eating occasion (i.e., breakfast, lunch, and dinner) where ≥1 food item—other than sugars, fats and oils, beverages, and condiments—was recorded with an assigned approximated shared proportion. The shared meal frequency for each individual was classified into one of four categories: 0, 1, 2, and 3 times/day. Dietary intake was compared across the shared meal categories adjusted for age, occupation, household size, meal skipping, snacking, residential areas, and within-household correlations. Both men and women who had more frequent shared meals showed higher intakes of potatoes, vegetables, mushrooms, and condiments but less confectioneries and beverages. A higher shared meal frequency was also related to a higher intake of many (12/21) nutrients (e.g., protein, dietary fiber, and potassium). However, in women, there was a positive association between shared meal frequency and sodium intake. A higher frequency of household shared meals may be related to a more favorable dietary intake; except for concerns about sodium intake in women. Full article

Hyperlipidemia, characterized by elevated cholesterol, lipids, and triglycerides in the bloodstream, is linked to hepatic oxidative damage. Doenjang, a traditional Korean condiment made from fermented soybeans, is known for its health benefits, yet its anti-hyperlipidemic effects remain understudied. Our study aimed to assess the hypolipidemic and hepatic protective effects of Doenjang on male ICR mice fed a high-fat cholesterol diet for 8 weeks. Mice were divided into three groups: the normal diet (ND), the high-fat cholesterol diet (HD), and the Doenjang-supplemented HD diet (DS) group. Doenjang supplementation significantly regulated total cholesterol, triglycerides, LDL cholesterol, and HDL cholesterol levels compared to the HD group. It also downregulated lipogenic genes, including PPARγ, FAS, and ACC, and positively influenced the cholesterol metabolism-related genes HMGCR and LXR. Moreover, Doenjang intake increased serum glutathione levels, activated oxidative stress defense genes (NRF2, SOD, GPx1, and CAT), positively modulated inflammation genes (NF-kB and IL6) in hepatic tissue, and reduced malondialdehyde levels. Our findings highlight the effectiveness of traditional Doenjang in preventing diet-induced hyperlipidemia and protecting against hepatic oxidative damage. Full article

Fresh and green leafy vegetables are an inevitable part of human nutrition. Leafy coriander is one of the most important condiments in the world and requires adequate fertilizer input for higher production. Expanding population constraints have compelled many countries to use pesticides and fertilizers in order to boost farm production and fulfil their ever-increasing food demands. To stimulate the rapid and sumptuous growth of leafy vegetables like coriander, farmers apply a lot of nitrogenous fertilizers, resulting in poor quality and shelf lives. The application of organic amendments can solve this issue by improving the quality of coriander, as well as prolonging its shelf life. Moreover, various research work has been carried out in India and abroad on coriander as a seed spice, but limited research has been conducted on coriander as a condiment. Hence, this investigation was taken up. The experiment was prepared with seven treatments in a randomized block design and was replicated three times in the organic block of the Experimental Farm at Assam Agricultural University, India. The data from the respective field experiment were subjected to appropriate statistical analysis, as per the procedure proposed by Panse and Sukhatme. The result of the present investigation revealed that T₇ (enriched compost @ 5 t ha⁻¹) could produce the maximum yield with the highest benefit–cost ratio of 3.18, along with the best performance in terms of the quality of produce. Therefore, T₇ can be inferred as farmer-friendly for sustainable production due to its efficiency, higher net return in comparison to other treatments, and minimal impact on the environment (and thus its adoption can be taken into consideration under field conditions). Full article

Chili is a globally significant spice used fresh or dried for culinary, condiment, and medicinal purposes. Growing concerns about food safety have increased the demand for high-quality products and non-invasive tools for quality control like origin tracing and safety assurance. Volatile analysis offers a rapid, comprehensive, and safe method for characterizing various food products. Thus, this study aims to assess the impact of the drying process on the aromatic composition of various Capsicum species and to identify key compounds driving the aromatic complexity of each genetic makeup. To accomplish these objectives, the aroma was examined in fruits collected from 19 different pepper accessions (Capsicum sp.) belonging to four species: one ancestral (C. chacoense) and three domesticated pepper species (C. annuum, C. baccatum and C. chinense). Fresh and dried samples were analyzed using a headspace PTR-TOF-MS platform. Our findings reveal significant changes in the composition and concentration of volatile organic compounds (VOCs) from fresh to dried Capsicum. Notably, chili peppers of the species C. chinense consistently exhibited higher emission intensity and a more complex aroma compared to other species (both fresh and dried). Overall, the data clearly demonstrate that the drying process generally leads to a reduction in the intensity and complexity of the aromatic compounds emitted. Specifically, fresh peppers showed higher volatile organic compounds content compared to dried ones, except for the two sweet peppers studied, which exhibited the opposite behavior. Our analysis underscores the variability in the effect of drying on volatile compound composition among different pepper species and even among different cultivars, highlighting key compounds that could facilitate species classification in dried powder. This research serves as a preliminary guide for promoting the utilization of various pepper species and cultivars as powder, enhancing product valorization. Full article

Herbal spices are an agricultural commodity, economically very important and beneficial in primary healthcare in the food and medicine sectors. Herbal spices are used as food flavoring agents as well as in phytotherapies throughout the world and have nutritive benefits. The food and medicine industries widely employ artificial or natural adulteration to retard the deterioration and utilization of these adulterants in food and medicine products has given rise to significant apprehension among consumers, primarily stemming from the potential health risks that they pose. Thus, their characterization for the purpose of identification, origin, and quality assurance is mandatory for safe human consumption. Here, we studied 22 samples of commonly traded herbal spices that belong to 20 different genera and 21 species comprising 14 families, investigated macroscopically or organoleptically as well as histologically under microscopic examination. In this study, we provide details on organoleptic features including appearance, taste, odor, color, shape, size, fractures, types of trichomes, and the presence of lenticels among the examined herbal spices and these features have great significance in the detection of both natural as well as artificial deterioration. In terms of microscopic characterization, each examined plant part comprising different anatomical characteristics has taxonomic importance and also provides useful information for authentication from natural adulterants. Furthermore, the studied taxa were also described with nutritive and therapeutic properties. For condiments, herbal beverages and medicinal purposes, different herbal parts such as leaves, floral buds, seeds, fruit, and accessory parts like mericarp, rhizome, bulbs, and bark were used and commercially traded. Similarly, in this study, the leaves of Cinnamomum tamala and Mentha spicata, the floral buds of Syzygium aromaticum, the seeds of Amomum subulatum, Brassica nigra, Punica granatum, Myristica fragrans, Phyllanthus emblica, and Elettaria cardamomum, the mericarp of Coriandrum sativum, and Cuminum cyminum were observed. As a result, we show the potential of herbal spices as a source of many valuable phytochemicals and essential nutrients for food, nutraceutical, and homoeopathic medicine. Full article

Chili powder is an important condiment around the world. However, according to various reports, the presence of pathogenic microorganisms could present a public health risk factor during its consumption. Therefore, microbiological quality assessment is required to understand key microbial functional traits, such as antibiotic resistance genes (ARGs). In this study, metagenomic next-generation sequencing (mNGS) and bioinformatics analysis were used to characterize the comprehensive profiles of the bacterial community and antibiotic resistance genes (ARGs) in 15 chili powder samples from different regions of Mexico. The initial bacterial load showed aerobic mesophilic bacteria (AMB) ranging between 6 × 10³ and 7 × 10⁸ CFU/g, sporulated mesophilic bacteria (SMB) from 4.3 × 10³ to 2 × 10⁹ CFU/g, and enterobacteria (En) from <100 to 2.3 × 10⁶ CFU/g. The most representative families in the samples were Bacillaceae and Enterobacteriaceae, in which 18 potential pathogen-associated species were detected. In total, the resistome profile in the chili powder contained 68 unique genes, which conferred antibiotic resistance distributed in 13 different classes. Among the main classes of antibiotic resistance genes with a high abundance in almost all the samples were those related to multidrug, tetracycline, beta-lactam, aminoglycoside, and phenicol resistance. Our findings reveal the utility of mNGS in elucidating microbiological quality in chili powder to reduce the public health risks and the spread of potential pathogens with antibiotic resistance mechanisms. Full article

From the preparation of bread, cheese, beer, and condiments to vegetarian meat products, fungi play a leading role in the food fermentation industry. With the shortage of global protein resources and the decrease in cultivated land, fungal protein has received much attention for its sustainability. Fungi are high in protein, rich in amino acids, low in fat, and almost cholesterol-free. These properties mean they could be used as a promising supplement for animal and plant proteins. The selection of strains and the fermentation process dominate the flavor and quality of fungal-protein-based products. In terms of function, fungal proteins exhibit better digestive properties, can regulate blood lipid and cholesterol levels, improve immunity, and promote gut health. However, consumer acceptance of fungal proteins is low due to their flavor and safety. Thus, this review puts forward prospects in terms of these issues. Full article

Black pepper, a commonly utilized culinary condiment, holds significant importance in Ayurvedic and Chinese medicinal practices due to its various biological benefits, including antioxidant, antimicrobial, and anti-inflammatory properties. To amplify these attributes and enhance their efficacy in formulations, the utilization of nanocarriers presents a promising approach. Thus, the objective of this study was to obtain a pepper extract, evaluate its constituents, and encapsulate it in polymeric nanoparticles. The ethanol extract of the grains powder had a higher concentration of piperine and better antioxidant activity when compared to whole grains. Pepper extract encapsulation efficiency in terms of piperine concentration was 84.8 ± 3.5%, and a sustained and prolonged release profile was observed, as well as other studies in the literature using polycaprolactone (PCL). The presence of the extract did not change the instability index and the sedimentation velocity of the nanoparticles, as well as the polydispersity index and the zeta potential of nanoparticles. However, there was a difference in the mean size and concentration of particles. This study highlights the potential of PCL nanoparticles as a promising delivery system for black pepper extract, which could have various applications in the cosmetic and pharmaceutical industries, maximizing the benefits of black pepper extract. Full article