Polystyrene microplastic (PS-MP), known as a white pollutant, exhibited adverse effects on aquatic and terrestrial animals. The present study aims to evaluate the dose-dependent effect of polystyrene microplastics on skeletal muscle energy metabolism in Wistar rats. PS-MP was administered orally in Wistar rats at doses of 0.5mg/L, 5mg/L, and 50mg/L in drinking water for 28 days daily. After the treatment, metabolic profile and tissue histological analyses were performed. Average food consumption by the treated rats was decreased by PS-MPs. Glycogen and pyruvate contents were depleted in a dose-responsive fashion. Lactate dehydrogenase and transaminase activities were decreased by PS-MP exposure. Free amino nitrogen was mobilized from blood to skeletal muscle in response to stress. Protein content depleted in the muscular tissue whereas enhanced carbonylated protein formation. Pronase and cathepsin activities were increased by PS-MP. Inhibited TCA cycle enzyme activities were observed in the target tissue. Moreover, muscle hypertrophy, nuclear migration, and fibrillation were seen in histological sections. Decreased food consumption by PS-MP exposure could promote glucose scarcity in blood. Depletion of muscular glycogen may result from increased glycogenolysis to replenish loss of blood glucose. Reduction in pyruvate content may result from decreased glycolysis which could perturb the lactate dehydrogenase function. Lack of transaminase in the target tissue was indicative of tissue damage. Muscular protein breakdown might be due to oxidative denaturation of native proteins as well as increased proteolysis. Due to less pyruvate production, the TCA cycle enzyme functions were suppressed. Histopathological studies established significant degenerative changes in muscular morphology following PS-MP exposure. The present study suggests that PS-MP perturbed skeleto-muscular energy metabolism and promoted muscle fiber degeneration following sub-acute exposure.

Extraction of yeast cell compounds: Comparing pulsed electric fields with traditional thermal autolysis.

Fermented fruit juices are considered functional beverages because they contain bioactive compounds derived from plant materials and produced by the microorganisms involved in fermentation. The composition of these beverages can vary depending on the strain used. This study aimed to determine the effect of different microorganisms conducting lactic acid fermentation on the chemical composition and bioactive component content of naturally cloudy fermented pear and plum juices. The process used Lactiplantibacillus plantarum K7 bacteria, which were isolated during sauerkraut fermentation, as well as Lachancea thermotolerans PYCC6375 and Lachancea fermentati PYCC5883 yeast cultures, which have poor ethanol fermentation capabilities. The pH, acidity, sugars (HPLC), free amino nitrogen, selected organic acids (HPLC), color (CIELAB), polyphenols (HPLC), volatiles (GC-MS), aroma-active volatiles (GC-MS-O), and sensory characteristics were analyzed. The fermented juices obtained were rich in organic acids (of plant and microbial origin), polyphenols, and had a reduced sugar content (with polyols replacing glucose and fructose), as well as a low alcohol content (<0.2%). At the same time, all three microorganisms significantly enhanced the fruity aroma of the juices. Lachancea yeasts proved to be a viable alternative to lactic acid bacteria for producing fermented juices and were significantly better suited to fermenting plum juices. The highest polyphenol content and highest consumer preference rating were obtained with plum juices fermented with L. fermentati yeast.

Polyfunctional thiols (PFTs) contribute potent tropical and fruity aromas to beer at ng/L levels, but their release from cysteinylated and glutathionylated precursors depends on yeast activity and fermentation conditions. This study examined the effects of yeast strain and wort free amino nitrogen (FAN) on thiol biotransformation, fermentation performance, and sensory expression using beers brewed at pilot scale with Cascade hops across three FAN levels (110, 240, 360 mg/L) and five yeast strains, including an IRC7-knockout strain. Low wort FAN significantly enhanced thiol release (up to 3× more 3SH and 4MSP), yet wort prepared with medium or high FAN resulted in greater tropical aroma intensity and was associated with elevated esters. Sensory profiles varied with FAN and yeast strain, revealing off-flavors (diacetyl & sulfur/egg) at FAN extremes. The IRC7-knockout strain surprisingly maintained thiol production similar to its parent, suggesting alternative enzymatic pathways for thiol release. These findings highlight FAN’s role in modulating volatile profiles and fermentation kinetics, offering practical strategies to optimize hop aroma and flavor balance in beer.

The most common cereal used to produce beer is barley, which undergoes a malting process, the first stage of which involves steeping the grain in water under aerobic conditions to activate vital processes. The efficiency of this stage will determine the degree of germination and influence the final yield. The type of aeration is a key factor in supplying sufficient oxygen to the grain to initiate germination. The barley varieties used in this research were Esperanza and Esmeralda from Tlaxcala, Mexico. The effect of two bubble sizes (3 and 50 mm) on aeration during the steeping stage on germination and malt quality parameters was analyzed. Aeration bubbles of 3 mm increased dissolved oxygen in the water 4.5 times, generating 16.6% more moisture in the kernels and higher germination rates (15% compared to varieties steeped with 50 mm bubble size). Both variety factor and aeration type generated significant increases (p ≤ 0.05) in free amino nitrogen and malt extract; while β-glucan content decreased. The results indicate that a smaller bubble size used in aeration can lead to an improvement in malt quality and shorten brewing times.

The utilization of alternative cereals for brewing beer has garnered significant interest in contemporary times. The utilization of alternative cereals as adjuncts has great potential for creating novel beer flavour profiles and cost savings. Brown rice (BR) is the unpolished rice grain that retains its outer layer post-hulling and is nutritionally superior to polished rice (PR). The utilization of BR in beer production remains unexplored, with its brewing attributes in comparison to PR yet to be elucidated, probably due to the potential adverse impact on beer flavour. This study involves incorporating PR and BR as adjuncts in a 40% ratio, alongside 100% Pilsen malt (PM) beer as the control, to contrast the brewing attributes (physicochemical indicators, antioxidant attributes, volatiles, and sensory analysis). Raw material analysis results showed that BR contains starch (72.97%), protein (6.85%), fat (3.38%), and ash (1.04%). The protein content of PR (4.12%) was lower than that of BR (6.85%), attributed to the absence of bran in PR, resulting in a reduced free amino nitrogen (FAN) content in its wort. Furthermore, it was observed that 40% BR beer showed enhanced antioxidant properties (0.55 mmol TE/L for DPPH and 0.75 mmol TE/L for ABTS) in comparison to 40% PR beer (0.12 mmol TE/L for DPPH and 0.4 mmol TE/L for ABTS). The changes that occurred in volatile and sensory analysis indicated discernible modifications in beer flavour consequent to the partial substitution of barley malt with BR. These findings show BR is an appropriate brewing adjunct.

In the brewing sector, barley malt is frequently substituted with adjuncts. Nonetheless, it is essential to maintain consistent quality in the beer to satisfy consumer expectations. This study presents the first detailed investigation into the effects of incorporating finger millets from China, varying in color (light brown, medium brown, and dark brown) and quantity (10-30%), on the properties of wort and basic parameters, antioxidant capacities, volatiles, and sensory properties of beer. The wort made from finger millets in various colors (10%) showed increased extract and Ca content and decreased free amino nitrogen when compared to all-malt wort. In addition, increased color, 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity, Fe reducing antioxidant power, Ca content and reduced pH, viscosity, alcohol levels, and fermentation degree were observed in finger millet beers compared to the control (100% Pilsner malt). As the proportion of finger millet (light brown) addition increased, the trend became more pronounced. The incorporation of finger millet (light brown) resulted in an elevation of esters, whereas the integration of finger millets (medium brown or dark brown) caused an increase in higher alcohols and a decline in esters. Furthermore, the alternative added beer (20% finger millet, light brown) exhibited an acceptable sensory profile. The use of finger millet from China shows promising results for its potential use in brewing. © 2025 Society of Chemical Industry.

With its enormous and significant health benefits, dietary fibre is a crucial component of the global diet. However, its average human food consumption remains lower than recommended. This study investigates the effect of ultrasonication on wheat bran (WB) chemical composition and structure. The WB, sourced from a new wheat variety, "Leningradskaya 6", was subjected to ultrasonic waves with the frequency of 19.3 kHz at 50°C for 10 minutes. The treated and untreated (control) samples were meticulously examined using a scanning electron microscope (SEM) and infrared spectroscopy to discern the changes in their structure. Both samples were analysed for their water-soluble protein concentration, free amino nitrogen (FAN) and cellulose concentration. The results revealed that the cellulose concentration was statistically the same in both samples (20.2 ± 0.013 and 19.8 ± 0.003 g 100g-1 in the control and treated samples, respectively). Water-soluble protein (WSP) and Free Amino Nitrogen (FAN) concentrations were higher in treated samples (1.65 ± 0.07 mg ml-1 &lt; 2.07 ± 0.08 mg ml-1 and 0.116 ± 0.00003 mg ml-1 &lt; 0.132 ± 0.00013 mg ml-1 for WASP and FAN, respectively). Peaks were located from 3429.43 to 599.86 cm-1 for treated WB and from 3367.71 to 528.50 cm-1 for control. The ultrasonic treatment enhanced the structure of the WB fibers manifested by the scanning electron microscope.

Due to the chemical profile of yellow peas, comparable to soybeans, the yellow pea is a suitable candidate for more sustainable alternative plant‐based food products, particularly for soy sauce, a widely used condiment for seasoning. This study focuses on developing an alternative soy sauce using yellow peas, taking advantage of their high protein composition and allergen‐friendly profile. To produce a yellow pea‐based sauce, the yellow peas are processed through two fermentation steps similar to traditionally produced soy sauce. The first fermentation is the solid phase fermentation in which the mold breaks down macromolecules into substrates for bacterial and yeast activity. The second stage is the stage where flavor and aroma are developed over a certain period in solution with high salt content.In this study, two types of local yellow peas were utilized, and the fermentation process spanned three months, with sampling intervals ranging from 7 to 14 days, starting from day 5 through day 90. The key parameters, including pH, total acidity, amino acid nitrogen content, salt concentration, volatile substances, and free amino acid profiles are measured using gas chromatography (GS) and high‐performance liquid chromatography (HPLC). The identification of volatile contribution provides an insight into the flavor profile. Furthermore, a statistical experimental design is to be implemented to evaluate the effects of brine salt concentration (8‐20%) and fermentation temperature (25°C‐35°C) on product quality with results expected to provide insights into optimal fermentation conditions.Preliminary results showed varied pH and free amino nitrogen content influenced by temperature, salt concentration and fermentation duration. Thus, this study provides a foundation for creating sustainable, allergen‐friendly soy sauce alternatives and insights into the fermentation process of yellow pea‐based substrates.

This article uses pig scapula and rice as the main ingredients, with millet as an auxiliary ingredient. After enzymatic hydrolysis of the pig bones with papain, a nutritious and healthy pig bone rice porridge is prepared through high-temperature and high-pressure cooking. Single-factor experiments and orthogonal experiments were employed to optimize the process of making pig bone rice porridge. The study shows that the optimal process for making pig bone rice porridge is as follows: enzymatic hydrolysis of pig scapula for 4 hours, enzyme dosage of 18 g, cooking time of 45 minutes, cooking temperature of 110°C, and a rice-to-water ratio of 20:3. Under these conditions, the resulting pig bone rice porridge has a rich aroma, desirable texture, and a free amino nitrogen content of 0.25 g/100 g, with a sensory evaluation score of 84.5 points. This article provides an additional product option for the instant porridge industry and offers process parameter references for the further development of pig bone rice porridge.

Observational studies have shown that human digestive function declines naturally with age. Oral enzyme supplementation is a candidate strategy to enhance macronutrient digestion in older adults. The objective of this study was to test the effects of a mixture of six microbial enzyme preparations (ENZ) on nutrient bioaccessibility from a mixed meal in an in vitro model of digestive senescence. The mixed meal included chicken meat, peas, and potatoes. The INFOGEST 2.0 static simulation of oro-gastric digestion was used to model human digestive physiology along with a consensus protocol to model aging. Analytical testing of gastric digesta included measurements of free amino nitrogen (FAN), amino acid (AA), fatty acid (FA), glycerol, maltose, and glucose concentrations. Peptide distribution profiles were evaluated by size exclusion chromatography (SEC) and gel electrophoresis. After simulating digestion of the mixed meal, all nutrient bioaccessibility outcomes compared to pepsin-only controls, except glycerol, were further enhanced by ENZ in the aging condition compared to the standard condition (FAN: 77.1 vs. 39.3%; essential AA: 100.4 vs. 57.6%; total FA: 12.8- vs. 8.0-fold; maltose: 142.1 vs. 0.7%). SEC confirmed ENZ's proteolytic capacity to generate more lower molecular weight peptides and free AAs in standard and aging conditions compared to pepsin alone. Gel electrophoresis confirmed proteolytic enhancement with ENZ. These data showcase ENZ's hydrolytic activity toward macronutrients and suggest ENZ's capacity to compensate for reduced pepsin activity in an aging-adapted oro-gastric digestion simulation.

Lentils represent a promising alternative for beer production, potentially offering unique benefits and challenges. This study investigates the physicochemical properties of brewer's wort derived from both barley and lentil grains. Specifically, it compares worts produced from raw and malted lentils, with and without the addition of amylase and protease enzymes. Key parameters such as filtration and saccharification times, pH, extract content, color, turbidity, polyphenol content, free amino nitrogen (FAN), nitrogen content, and metal ion and sugar composition were meticulously measured. Results indicate that both raw and malted lentils can be utilized to produce brewer's wort, with the malting process enhancing extract levels. Notably, the addition of amylolytic enzymes resulted in the highest extract levels for both lentil types. Lentil-based worts exhibited significantly higher FAN levels and lower turbidity compared to barley malt worts. Despite barley malt's established advantages in saccharification efficiency, filtration, and extract yield, lentils offer distinct benefits such as elevated FAN levels and unique color profiles. Enzyme treatments play a crucial role in optimizing lentil-based wort production, highlighting the potential for lentils in brewing applications.

Barley infection with Alternaria alternata (A. alternata) can impair malting quality and lead to considerable yield losses. Despite the widespread prevalence and significance of A. alternata as a plant pathogen, the intricacies of its impact on malting barley remain insufficiently explored. This study aims to improve our understanding of how malting barley responds to biotic stress conditions induced by A. alternata infection during the malting process and how this impacts the phenotypic quality characteristics of barley malt. Barley grains artificially infected with A. alternata were malted according to the standardized malting procedure, and samples were taken at 11 time points during the malting process. Gene expression analysis using quantitative real-time PCR demonstrated pathogen-induced alterations in the expression of malting- and stress-related genes, with the strongest differences observed within a short time after infection, during the first wet steeping, and within the first 24 h of the malting process. Standard malt quality parameters showed an impact on the phenotypic quality parameters viscosity (-8.86%), wort color (+ 25.31%), free amino nitrogen (FAN) (+ 11.90%), and β-glucan (-76.32%). A. alternata behaviour during malting was quantified using qPCR, indicating that fungal growth was favored during the aeration and germination phases. Especially in the germination phase, there was a considerable 3.5-fold increase in fungal biomass. These findings contribute to a more comprehensive understanding of A. alternata and its role in malting and emphasizes the importance of disease management and recommendations for processing affected batches to maintain high malt quality.

The recent growth of the Irish whiskey industry has amplified the need to use locally grown grains such as wheat, especially to produce blended Irish whiskey, which currently relies on imported maize. This switch requires controlled and precise agronomic practices in crop cultivation, including the selection of fertiliser rates and varieties most suitable for distillation. These factors influence both production efficiency and wort’s fermentability, thus directly impacting the alcohol yield. This study employed a Generalised Linear Model (GLM) to assess the effect of five different nitrogen rates (0, 100, 150, 200 and 250 kg N/Ha) and four different soft winter wheat varieties: LG Astronomer, LG Skyscraper, Revelation, and Viscount on the fermentation properties of whiskey wort, including Predicted Spirit Yield (PSY), fermentable sugars, and Free Amino Nitrogen (FAN). The results indicated that variety has a significant effect on the quantity of fermentable sugars and PSY but had a minimal impact on FAN levels. Among the varieties, Viscount exhibited the highest level of fermentable sugars, FAN, and PSY. Based on GLM findings, a nitrogen rate of 200 kg N/Ha was identified as the most appropriate for winter wheat, balancing high fermentability, and alcohol yield. The study provides important insights for grain whiskey production, highlighting the need for tailored N application and variety selection to maximise the alcohol yield and fermentability.

Background: Cereals are the most promising raw material for producing functional fermented drinks. Buckwheat possesses a unique chemical composition, high nutritional value, and significant physiological activity. However, cereals lack easily digestible sugars and nitrogen compounds for lactic acid bacteria. Objective: The study focused on determining whether enzymatic hydrolysis of buckwheat flour can provide a cereal base with soluble sugars and free amino nitrogen to support the rapid growth of lactic acid bacteria and improve the sensory characteristics of fermented products. Methods: The grain base was obtained from buckwheat groats. The groats were ground into flour. The granulometric analysis of the flour was conducted using a laser analyzer. Flour samples with different particle sizes were hydrolyzed with α-amylase, protease, and glucoamylase. The hydrolysis temperature was selected based on the temperature at which the viscosity of the flour-water mixture reached its maximum. The hydrolysates' solids, sugars, and free amino nitrogen were analyzed using refractometry, HPLC, and spectrophotometry. The buckwheat bases were fermented with L. acidophilus and L. plantarum. The number of lactic acid microorganisms in the fermented bases was determined by the plate count method on MRS agar. Sensory properties (taste, aroma, and texture) were evaluated using a developed 5-point scale. Results: The study found that hydrolysis of buckwheat flour using α-amylase, protease, and glucoamylase produced a cereal base with 19.15±0.05 g/L glucose, 29.54±0.06 g/L maltose, and 104.72±0.15 mg/100 g of free amino nitrogen. The biomodification resulted in changes to the cereal base composition, favorable for developing lactic acid bacteria cultures. During fermentation of the biomodified base with L. acidophilus, a pH level of 4.5 ± 0.1, a cell count of 10⁸ CFU/g, and high taste and aroma scores were achieved within 5 hours. For L. plantarum, the changes ensured a pH of 4.5 ± 0.1 and a cell count of 10⁷ CFU/g after 7 hours, but lactic fermentation's characteristic taste and aroma were not pronounced. Conclusion: The buckwheat flour was processed by grinding groats and using enzymatic hydrolysis with α-amylase, protease, and glucoamylase, resulting in a cereal base with a promising composition for the following fermentation. Additionally, the approach offers a model for processing other cereals, contributing to developing alternative plant-based fermented beverages with enhanced functional and sensory properties. Keywords: buckwheat flour, cereal-based fermented beverage, dairy alternatives, enzymatic hydrolysis, lactic acid bacteria, fermentation.

Maximizing microbial functions for improving crop performance requires better understanding of the important drivers of plant-associated microbiomes. However, it remains unclear the forces that shapes microbial structure and assembly, and how plant seed-microbiome interactions impact grain quality. In this work, we characterized the seed endophytic microbial communities of malting barley from different geographical locations and investigated associations between microbial (bacterial and fungal) species diversity and malt quality traits. Host genotype, location, and interactions (genotype x location) significantly impacted the seed endophytic microbial communities. Taxonomic composition analysis identified the most abundant genera for bacterial and fungal communities to be Bacillus (belonging to phylum Firmicutes) and Blumeria (belonging to phylum Ascomycota), respectively. We observed that a greater proportion of bacterial amplicon sequence variants (bacterial ASVs) were shared across genotypes and across locations while the greater proportion of the fungal ASVs were unique to each genotype and location. Association analysis showed a significant negative correlation between bacterial alpha diversity indices (Faith PD and Shannon indices) and malt quality traits for barley protein (BP), free amino nitrogen (FAN), diastatic power (DP) and alpha amylase (AA), while fungal alpha diversity (Shannon and Simpson) showed significant negative relationship with β-D-glucan content. In addition, some bacterial and fungal genera were significantly associated with malt extract (ME) -a key trait for maltsters and brewers. We conclude that barley genotype, location, and their interactions shape the seed endophytic microbiome and is key to microbiome manipulation and management during barley production and/or malting.

Comparative evaluation of amylases in the oral phase of the INFOGEST static simulation of oro-gastric digestion.

Advanced manufacture of polyphenols, essential oils and bacterial cellulose in a novel citrus processing wastewater biorefinery.

This study was carried out to investigate the fermentability of worts produced from some sorghum varieties and their combinations with malted barley using Saccharomyces uvarum. The infusion method of mashing was used with the addition of external enzymes (amylase, protease and glucanase) for the sorghum wort production. The yeast (Saccharomyces uvarum) was pitched in worts from three varieties (CSR-01, CSR-02 and Samsorgh-17) of sorghum (Sorghum bicolor), barley and their combinations. Changes in some process parameters like pH, apparent extract, free alpha amino nitrogen (FAN), yeast concentration and yeast viability were investigated over a period of six-day fermentation. Results showed that the pH value of the samples reduced from 5.6 to 4.6, the apparent extract of the samples reduced from 12.50 to 3.00oP, free alpha alpha amino nitrogen (FAN) value of the samples also reduced drastically from 150.00 to 34.00 mg/l in the course of the fermentation process from the first day to the six day. However, there were increases in some other parameters checked during the fermentation process. Total acidity increased from 5.6 to 4.6 on the pH scale, yeast viability evaluation showed a slight increase from 96 to 99 % and the yeast concentration also increased from 216 x 104 to 280 x 104 cells/ml. The apparent fermentability of the samples which is an experiment that gave the overall information on the rate at which the fermenting yeast cells were able to assimilate the available nutrients in the wort and consequently convert the available fermentable sugars into alcohol and carbon dioxide showed that barley malt, CSR-01 malt, CSR-02 malt, 50 % barley &amp; 50 % CSR-01, 50 % barley &amp; 50 % CSR-02, 50 % barley &amp; 50 % samsorgh-17, 25 % barley &amp; 75 % CSR-01, 25 % barley &amp; 75 % CSR-02, 25 % barley &amp; 75 % samsorgh-17 wort samples had apparent fermentability of 72.00, 37.50, 44.00, 36.00, 50.00, 62.00, 48.00, 42.00, 53.00, and 42.00 % respectively. 50 % barley &amp; 50 % CSR-02 wort sample had the highest apparent fermentabilty (62 %) compared with other samples used in the study in relation to barley (72 %). 50 % barley &amp; 50 % CSR-02 wort sample had better brewing qualities than CSR-01 and Samsorgh-17 with their combinations, as the yeast ( Saccharomyces uvarum) proliferates well in its wort during the fermentation process.

The study explored the potential of using various grain shells (coffee bean husk, cocoa bean husk, rice hull and buckwheat hull) as a filtration aid in wheat beer brewing. The aim of the study was to evaluate the impact of these waste materials on the physicochemical and sensory properties of the resulting beer. This is in line with zero-waste movement, which focuses on reduction of post-production waste products, or their reuse. Different doses of grain shells (50 g and 100 g) were added to the mash, and the resulting worts were compared to a control without any additives. The performed analyses were fermentation dynamics, alcohol content, real extract, free amino nitrogen, titratable acidity, color, and sensory evaluation. Results show that the addition of coffee bean husk, cocoa bean husk, and rice hull positively influenced the overall quality of the beer. However, buckwheat hulls had detrimental effects on sensory characteristics. This study highlights the potential of utilizing waste materials in the brewing industry to both, obtain a beer with desired sensory characteristics, and aid in the filtration process.Graphical abstract