Characteristic Odor Research Articles

Characterization of the volatile compounds in tea (Camellia sinensis L.) flowers during blooming

Tea flower, with characteristic flavor formed during blooming, are a significant tea resource. However, studies on the volatile compounds of tea flower and their aroma characteristics during flowering are scarce. In this study, the odor characteristics of tea flower during blooming were comprehensively investigated by GC–MS, PCA, ACI determination and sensory evaluation. The tea flower of unopened buds (TF-S1) contained the highest alcohol amounts, while fully opened tea flowers (TF-S3) had the highest heterocyclic compounds. Half-opened tea flowers (TF-S2) had the most volatile compounds, including high levels of linalool and its oxides, and low levels of (Z)-3-hexen-1-ol. Acetoin and cosmene were first identified in TF-S1 and TF-S2, respectively. The major ACI components differed, with linalool being prominent exhibiting ACI above 27 in all samples. Acetophenone, unique to TF-S2 with ACI of 57.35, contributed to sweet odor. Furthermore, PCA analysis and sensory evaluation revealed distinct aroma characteristics among the samples. Overall, TF-S2 and TF-S3 had higher volatile amounts and better aroma properties with floral, powdery or almond-like odors. These results advance the understanding of aroma properties of tea flower during blooming, and provide a reference for resource utilization and promotion of the application in food or cosmetics industries.

A new chemotype of <i>Cananga odorata</i> flowers for improved extraction of essential oils with bioeconomic perspectives in Eastern Africa

Due to its geographical position, Burundi benefits from several soil genesis factors and large variations in microclimates to which are added water resources, which give to Burundi a floral heritage of great diversity. This study therefore aimed to assess the physicochemical properties (density, refractive index, acid index and ester index) as well as the associated organoleptic characteristics (odor, color and appearance), of the essential oil extracted by hydrodistillation from fresh flowers of Annonaceae family tropical trees C. Odorata, a chemotype cultivated and grown in Bujumbura, Burundi. Analyses of physicochemical properties values were done and compared to reference values. It appears that for the refractive index, density and acid number, the findings of this study are within the pre-established standards. More interesting, the value of ester number was very beyond the norm by a factor of almost two, breaking the record already registered by AFNOR, therefore suggesting of an essential oil of exceptional quality. The findings presented in this study also highlight the importance of C. Odorata chemotype from the plains of Burundi as a promising potential candidate for bio-based products of public interests such as bio-based cosmetics and bio-based pharmaceuticals products, and therefore offer new insights bioeconomics in health and well-being. Finally, this plant can easily be cultivated, not only in Burundi, but also in countries of the Eastern Africa that share the same geoclimatic conditions as the Great African Rift.

Effects of Temporary Rearing on the Muscle Flavor Quality of Chinemys reevesii.

Chinemys reevesii, a special economic aquaculture species in China, is valued highly for its medicinal and nutritional benefits. However, the muscle of farmed C. reevesii exhibits a strong off-flavor, resulting in poor flavor quality. To enhance the flavor quality of the C. reevesii meat, this study examined the volatile compounds in C. reevesii muscle by establishing identification methods for these volatile odor compounds and comparing the differences between the two aquaculture modes. It also explored the impact of fasting temporary rearing (60 days) on the flavor quality of the C. reevesii meat. The results indicated that a combination of direct solvent extraction-solvent-assisted flavor evaporation (DSE-SAFE), headspace-solid phase microextraction (HS-SPME), gas chromatography-mass spectrometry/olfactometry (GC-MS/O), and aroma recombination effectively simulated the odor profile of C. reevesii meat. The study identified the key volatile odor compounds in outdoor pond-cultivated C. reevesii meat (OP), including hexanal, heptanal, 1-octen-3-ol, octanal, nonanal, (E)-2-nonenal, decanal, (E)-2-decenal, (E,E)-2,4-decadienal, and dodecanal. In greenhouse-cultivated C. reevesii meat (GH), key volatile odor compounds were hexanal, hexanol, heptanal, 1-octen-3-ol, octanal, nonanal, (E)-2-nonenal, decanal, (E)-2-decenal, and dodecanal. The study found that appropriate fasting temporary rearing improved the odor quality of C. reevesii meat; OP temporary rearing for 40-50 days showed a significant reduction in greasy and musty odors. In GH, 40 days temporary rearing retained a fresh aroma while reducing the seaweed and fishy odors, achieving a flavor similar to OP. This study provides data support for C. reevesii meat processing and suggests a reference for applying temporary rearing to enhance the flavor quality of aquatic products.

Volatile Profile of Bee Pollens: Optimization of Sampling Conditions for Aroma Analysis, Identification of Potential Floral Markers, and Establishment of the Flavor Wheel.

The volatile profile of bee pollen samples from Central and Eastern Europe was investigated by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Sampling conditions were optimized for the extraction of volatiles. Pollen odorants were extracted with six different fiber coatings, five various extraction times, three diverse extraction temperatures and three differing desorption times. The most effective combination was the application of divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber coating used at 60°C for 30 min for extraction and 1 min for desorption. The optimized method was applied to investigate the volatile profile of 14 pollen samples (three rapeseed, musk thistle, rock-rose, traveler's joy, dropwort, honey locust, sunflower, red poppy, phacelia, sweet cherry, wild blackberry, and dandelion). The volatile profiles of bee pollens were different and were crucially depended on botanical origin. The aroma activity of the samples was generated by 31.0%-48.3% of total volatiles. The number of the identified odorants were between 75 and 101 in the pollen samples by GC-MS, of which 26-42 were aroma-active. The volatile organic compounds (VOCs) were classified into 13 different chemical classes. In most pollen, fatty acids were the predominant volatiles (14.87%-50.58%), while in some samples esters were the most abundant odorants (4.09%-45.46%). Panelists confirmed the presence of six main sensory characteristics described as "green/sour", "fruity", "spicy/herbal", "earthy/mushroom", "sweet/baked/caramel/honey", and "floral" compounds. These results establish the flavor wheel suitable for the comprehensive sensory description of pollen pellets from individual plant species. All samples contained characteristic odorants that may help in their botanical identification.

Effects of Thermal Oxidation Interaction via Various Polar Lipid and Myofibrillar Proteins on the Aroma Formation in Large Yellow Croaker

It is a key focus in research on the interaction between different types of lipid and proteins for the aroma formation of fish. The interaction oxidation model of myofibrillar proteins and polar and non-polar lipid in different ratios was constructed to investigate the molecular mechanism of aroma formation of the large yellow croaker. The thermal interaction of lipid and protein was found to generate much more fishy compounds when the ratio of non-polar and polar lipid was 4:1. The aroma intensity reached the highest after thermal interaction at the ratio of non-polar and polar lipid was 1:1. As the proportion of non-polar lipid increased, the concentration of (E,E)-2,4-Heptadienal increased and reached 0.09 μg/g. Triglyceride was the main non-polar lipid that participated in thermal interaction with myofibrillar proteins for the formation of characteristic odorants of fish. As the amount of non-polar lipid increased, lipid oxidation and chain breakage made it easier to convert into volatile flavor compounds under the interaction of myofibrillar proteins. Further, this study provides certain support and influence for the regulation of flavor in fish processing by lipid.

Volatile markers for unifloral safflower honey: An untargeted and targeted metabolomics analysis.

The volatile markers and aroma properties of unifloral safflower honey in Xinjiang, China were identified for the authentication. An untargeted metabolomics analysis was performed to compare the volatile components in safflower honey with those in four other unifloral honey and the nectar plants of safflower honey through headspace solid-phase microextraction-chromatography-mass spectrometry. Tentative markers, including benzaldehyde, longifolene, and cedrol, were comprehensively screened through variable importance in projection based on orthogonal partial least-squares discrimination analysis, nectar origin volatile components analysis, and odor characteristics analysis. A targeted quantitative analysis of potential volatile compound contents within safflower honey between 2021 and 2023 provided valuable evidence for differentiating safflower honey and other honey. Furthermore, bacterial inhibition tests showed that safflower honey exhibits inhibitory activity against Escherichia coli, with efficacy comparable to control. The reliable volatile markers, longifolene, and cedrol, enhance safflower honey's antibacterial effect.

Metabolomics Analysis Reveals Bitter Taste Formation in off-Season Crab Hepatopancreas Marketed in June of the Lunar Calendar.

Crabs marketed off-season in lunar June often have a brown hepatopancreas (BH) that tastes bitter, unlike the nonbitter orange hepatopancreas (OH). We conducted nontargeted and widely targeted metabolomics analyses on both raw and cooked orange and brown hepatopancreas of Eriocheir sinensis. A total of 115 bitter metabolites were identified, including oxylipins, amino acids, small peptides, nucleotides, vitamins, and coenzymes. Targeted quantitative analysis revealed that seven oxylipins were major contributors to the bitterness of BH. The primary metabolic pathways affecting hepatopancreas bitterness involved the production of unsaturated fatty acids and α-linolenic acid metabolism. Furthermore, specific odorants were produced from OH and BH groups during heat treatment, namely ethyl caproate and methional, respectively. Moreover, differential metabolites were found to act as odor precursors, resulting in a brown and bitter hepatopancreas with poor odor quality. This study elucidates the generation of bitter substances in the hepatopancreas of Eriocheir sinensis through metabolic pathways and thermal reaction pathways.

A IMPORTÂNCIA DOS CURATIVOS ESPECIAIS EM FERIDAS DE DÍFICIL CICATRIZAÇÃO EM PACIENTES DE UMA CLÍNICA EM VITÓRIA DA CONQUISTA– BA

Wounds that are difficult to heal are those associated with diseases such as DM, SAH, leprosy, neoplasm, neurological and vascular problems, and others. Special dressings are suitable for the treatment of these injuries and, therefore, appropriate care is recommended. This research aims to: evaluate the relationship between the evolution of the healing process and the use of special dressings. This is a cross-sectional, quantitative and exploratory field research conducted in a clinic that specializes in wound prevention and treatment. The study included adults aged 60 to 70 years (50%), with lower limb injury (91.7%) over 1 year (58.3%), pathogenic history of Diabetes Mellitus and Systemic Arterial Hypertension (58.3%). %), adequate nutrition (91.7%), move independently (66.7%), diabetic foot and chronic wound (58.3%), deep wound involvement (83.3%), injured tissue granulated (75%), wounds with exudates and fibrosis (58.3%), moderate (50%) and mild (50%) pain, wound skin / edema (66.7%), macerated (91, 7%) and desquamative (66.7%). The lesions contain serous (41.7%), turbid (41.7%) and moderate (66.7%) exudates and characteristic odor (58.3%). The treatment is done with calcium alginate (66.7%), dressing up to 2 days (58.3%), with evolution in its entirety (100%). In view of the above, it is necessary to use these types of special covers to treat chronic injuries, but also the importance of comprehensive patient care, including the means of prevention, monitoring and treatment of existing co morbidities in order to obtain expected results.

OZONIOTERAPIA EM CONTAMINAÇÃO DE FERIDA CIRÚRGICARELATO DE CASO EM CÃO CAUDECTOMIZADO

Integrative medicine offers a wide variety of therapies that can be associated with conventional medicine, providing patients appropriate treatment with satisfactory results. Among the therapies used in integrative medicine, we have ozone therapy, which is widely used for various purposes due to its bactericidal, fungicidal and virucidal properties and the fact that it has practically no side effects with low toxicity, being used in chronic pathological conditions, in cases of dermatitis, ulcers and redness, burns and wound healing processes. The case report shows a healing process promoted by ozone therapy and associated therapies in a dog, presenting positive results. Ozone is a colorless gas with a characteristic odor and analgesic and anti-inflammatory functions, also contributing to the immune system and body oxygenation of animals. It can be applied in distinct ways, split into local or systemic, and can be subcutaneous, intravaginal, blood therapies, bagging and cupping methods. In addition, the technique offers low cost and promotes an improvement in the animal's quality of life.

Nanoencapsulation with Eudragit® and chia mucilage increases the stability and antifungal efficacy of carvacrol against Aspergillus spp.

Carvacrol is a consolidated natural antimicrobial. However, its use in food is a challenge due to characteristic odour and high volatility. Nanoencapsulation has emerged to overcome these drawbacks. Aspergillus spp. represent a concern in grapes for causing rot and producing mycotoxins. This study aimed to evaluate the effect of carvacrol (unencapsulated and loaded into Eudragit® and chia nanocapsules) on the growth of Aspergillus species. Spore germination and mycelial growth of Aspergillus spp. were evaluated using the agar dilution culture method. The stability of nanocapsules during storage was monitored monthly by evaluating the particle size distribution, polydispersity index, and zeta potential. Antifungal and antitoxigenic effectiveness of nanocapsules were assessed by counting fungal colony-forming units and determining mycotoxin levels in grapes. A dose-dependent effect of carvacrol (unencapsulated and encapsulated forms) on spore germination and mycelial growth was observed. During 180 days of storage, carvacrol into Eudragit® nanocapsules preserved their nanometric dimensions, whereas chia nanocapsules maintained this characteristic for 30 days. The antifungal effectiveness of both encapsulated forms persisted for 210 days. No mycotoxin was found, even when fungal growth was not completely suppressed. Nanoencapsulated carvacrol proved to be a new promising antifungal product to ensure quality and safety in the grape production chain.

OZONIOTERAPIA EM CONTAMINAÇÃO DE FERIDA CIRÚRGICARELATO DE CASO EM CÃO CAUDECTOMIZADO

Integrative medicine offers a wide variety of therapies that can be associated with conventional medicine, providing patients appropriate treatment with satisfactory results. Among the therapies used in integrative medicine, we have ozone therapy, which is widely used for various purposes due to its bactericidal, fungicidal and virucidal properties and the fact that it has practically no side effects with low toxicity, being used in chronic pathological conditions, in cases of dermatitis, ulcers and redness, burns and wound healing processes. The case report shows a healing process promoted by ozone therapy and associated therapies in a dog, presenting positive results. Ozone is a colorless gas with a characteristic odor and analgesic and anti-inflammatory functions, also contributing to the immune system and body oxygenation of animals. It can be applied in distinct ways, split into local or systemic, and can be subcutaneous, intravaginal, blood therapies, bagging and cupping methods. In addition, the technique offers low cost and promotes an improvement in the animal's quality of life.

Development of a nanoemulsion containing Lippia origanoides essential oil with antifungal activity by low energy method: From extraction to formulation

The essential oil of Lippia origanoides is of great pharmacological interest because of a wide variety of attributes, in particular its antifungal action. Due to its low solubility in aqueous media, high volatility, and a high propensity for physicochemical degradation, the search for nanostructured systems to promote the stability of this phytocomplex is necessary. Nanoemulsion is an alternative method to stabilize and preserve this type of active ingredient, especially when generated by a low energy method and using Syagrus coronata (licuri) oil as an active carrier and stabilizer of this nanostructure. The objective of the present investigation was to formulate a stable nanoemulsion with Lippia origanoides essential oil carried through licuri oil with antifungal action by the low energy method. For this, we began with the extraction of the essential oil and the phytochemical characterization obtaining the chemotype B of this Lippia (carvacrol: 49.12%). Then, using the pseudoternary phase diagram, the optimal ratio of the oil phase 6:4 (essential oil: Syagrus coronata oil) was established, adding 15% of surfactant (polysorbate 80) and 75% of the aqueous phase. Then, with the formulated nanoemulsion, the physical-chemical characterization and evaluation of preliminary and accelerated stability were carried out. In addition, cytotoxicity, Franz cell permeation and antifungal activity against dermatophytes were evaluated. A stable nanoemulsion was obtained by the low energy method with the characteristic appearance of a nanoemulsion and a characteristic odor of essential oil. The average size of the nanoparticles was around 167.5 nm, narrow PDI (<0.2 nm), zeta potential below −10.0 mV, acidic pH (5.1), average conductivity 134.4 μSm/cm, refractive index characteristic of a translucent system and low viscosity (<6.0 mPa.S). Regarding cytotoxicity, it proved to be safe at dosages below 90 μg/mL, efficient in terms of permeation (76.7% in 24h) and effective in terms of antifungal activity as it had a minimum inhibitory concentration between 234.4/156.3 μg/mL and 11.2/7.5 μg/mL against the tested dermatophytes. In view of the results, a nanoemulsion containing the essential oil of L. origanoides carried by the oil of Syagrus coronata was shown to be a potential product for the topical treatment of fungal infections like dermatophytosis.

Acceptability of Bangus-Clam Sisig

Milkfish is one of the healthy and nutritious fish available, and it is loaded with omega-3 fatty acids and protein, which are essential for the proper functioning of the body. Mud clams, on the other hand, are rich in Vitamin B12, providing iron and additional protein. Mud clams, with their potential to regulate high blood pressure and support thyroid health, are a promising addition to any diet. Their rich content of riboflavin, choline, minerals, and vitamins, coupled with their low-fat content, make them a healthy choice. This study utilized bangus flakes and clam meat in varying proportions, combined with butter, garlic, chili, onion, liver spread, soy sauce, black pepper, annatto oil, oil, and salt. The objectives of the study were to develop a bangus-mud clam sisig product, evaluate its sensory characteristics (color, odor, taste, and texture) in different formulations, and determine whether there were significant differences in the acceptability of bangus-clam sisig across treatments. Moreover, the study aimed to identify the most preferred formulation (MPF) and assess consumer preferences. The development was performed in five (5) treatments with three (3) replications. The quality of the product was determined through sensory evaluation. The bangus-clam sisig had similar color, odor, taste, texture, and acceptability, regardless of the amount of bangus flakes and mud clam meat added to the formulated product. The addition of bangus and mud clam in the development of sisig, even in varying percentages, had no significant effect on the results in terms of color, odor, taste, and texture. However, during cooking, especially when pan-frying, the skin browns and crisps up. This contributed a significant amount of brown color to the overall dish. The results show that there was no significant difference in the overall acceptability of bangus-clam sisig, regardless of the amount of bangus and clam. All treatments were acceptable. Out of the five (5) treatments, the most preferred formulation consisted of 50% bangus and 50% mud clams. The findings show that most of the faculty employee and college students at the Capiz State University-Dayao Satellite College, preferred the bangus-clam sisig.

Automated detection of stale beef from electronic nose data.

Accurate detection of stale beef on the market is important for protecting the legitimate rights and interests of consumers. To this end, we combined electronic nose measurements with machine learning technology to classify beef samples. We used an electronic nose to collect information about the odor characteristics of different beef samples and used linear discriminant analysis to reduce data dimensionality. We then classified samples using the following algorithms: extreme gradient boosting, logistic regression, K-nearest neighbor, random forest, support vector machine, and neural networks for pattern recognition. We assessed model performance using a 10-fold cross-validation technique. All these methods reached an accuracy of 95% or above, with F1 scores and AUC values above 0.96. The support vector machine algorithm outperformed all other models, achieving perfect recognition with 100% accuracy and F1/AUC scores of 1.0. Our study demonstrates that electronic nose data combined with support vector machine can be used to successfully discriminate between stale and fresh beef, paving the way for novel research directions in the detection of stale beef.

Combined Analysis of Grade Differences in Lapsang Souchong Black Tea Using Sensory Evaluation, Electronic Nose, and HS-SPME-GC-MS, Based on Chinese National Standards.

Tea standard samples are the benchmark for tea product quality control. Understanding the inherent differences in Chinese national standards for Lapsang Souchong black tea of different grades is crucial for the scientific development of tea standardization work. In this study, Lapsang Souchong black tea of different grades that meet Chinese national standards was selected as the research object. The aroma characteristics were comprehensively analyzed through sensory evaluation, electronic nose, and HS-SPME-GC-MS (headspace solid-phase microextraction gas chromatography-mass spectrometry). The findings indicate that the higher-grade Lapsang Souchong has a higher evaluation score. The results of electronic nose analysis indicate that the volatiles with differences in tea of different grades were mainly terpenoids and nitrogen oxides. The results of HS-SPME-GC-MS analysis show that the odor characteristics of the super-grade samples are mainly floral and fruity, and these substances mainly include D-Limonene, 3,7-dimethyl-1,6-octadien-3-ol and 3-Hydroxymandelic acid, and ethyl ester. The primary aroma characteristics of the first-grade samples are floral, sweet, woody, and green, with key contributing compounds including 2-Furanmethanol, 1-Octen-3-ol, and 5-ethenyltetrahydro-α,α,5-trimethyl-cis-, 4,5-di-epi-aristolochene. The main aroma characteristics of the second-grade samples are green, herbal scent, and fruity, and the main substances include 3,7-dimethyl-1,6-octadien-3-ol, 2,3-dimethylthiophene, Dihydroactinidiolide, and Naphthalene-1-methyl-7-(1-methylethyl)-. It is worth noting that the second-grade samples contain a large amount of phenolic substances, which are related to the smoking process during processing. This study lays a solid foundation for the preparation of tea standard samples and the construction of the tea standard system.

Investigating Taste and Odour Characteristics in a Drinking Water Source: A Comprehensive 3-Year Monitoring Study.

The monitoring of drinking water quality is a vital public health concern together with taste and odour (T&O) episodes, an emerging global problem causing a loss of public trust to the quality of water. Our objective was to monitor water quality of an important drinking water source and also the production dynamics of geosmin and 2-methylisoborneol (2-MIB) which cause taste and odour problems in the lake. The trophic status of the lake was classified as mesotrophic. 2-MIB was positively correlated temperature while geosmin was positively correlated with depth. Other physicochemical parameters related with water quality did not show significant correlation with geosmin and 2-MIB. The highest 2-MIB and geosmin concentrations were detected during the thermal stratification period in 2016 and 2018 by gas chromatography-mass spectrometry (GC-MS). Cyanobacteria and Actinobacteria were detected in geosmin & 2-MIB detected samples as potential taste and odour producers by PCR. Selected samples were analysed with metabarcoding and Planktothrix, Pseudanabaena, Cyanobium, Streptomyces, and Nocardioides were detected as potential geosmin & 2-MIB producers. Micrococcus, Rhodococcus, Acinetobacter, Comamonas, Novosphingobium, Sphingopyxis, Pseudomonas, Sphingomonas, Stenotrophomonas and Flavobacterium were identified as potential geosmin & 2-MIB degraders. The results highlighted the significant role of the autochthonous bacterial community, temperature and thermal stratification in the taste and odour dynamics of a drinking water source.

Deodorising Garlic Body Odour by Ingesting Natural Food Additives Containing Phenolic Compounds and Polyphenol Oxidase

Garlic consumption is a well-known cause of unpleasant breath and body odour, with volatile organosulfur compounds, such as diallyl disulfide (DADS) and allyl methyl sulfide (AMS) responsible for the characteristic odour. Certain foods that are rich in polyphenols (PPs) and polyphenol oxidase (PPO) are known to deodorise garlic breath. However, no study into garlic body odour has been reported owing to the very low amounts of emitted volatile organosulfur compounds. Herein, we aimed to demonstrate the effects of ingesting natural food additives rich in both PPs and PPO on the emissions of skin-derived DADS and AMS using a passive flux sampler in conjunction with gas chromatography–mass spectrometry. Three healthy male subjects were subjected to garlic-consumption testing, with all subjects commonly observed to exhibit remarkably higher dermal DADS- and AMS-emission fluxes after consuming 45 g of cooked garlic, which then gradually decreased toward their initial baseline levels. In comparison, remarkably lower emission fluxes of both organosulfur compounds were observed after consuming a natural food additive following garlic consumption in a dose-dependent manner. The optimal amount of ingested natural food additive required to reduce garlic body odour was found to be 1–2 g. Considering the metabolic pathway associated with garlic-derived sulfur compounds and elimination reactions involving PPs and PPO, allyl mercaptan is likely to be a key substance involved in reducing garlic body odour through the ingestion of natural food additives.

Olfactory Visualization Sensing Array Made with CelluMOFs to Predict Fruit Ripeness Using Deep Learning.

Developing a colorimetry-based artificial scent screening system (i.e., an olfactory visual sensing system) with high sensitivity and accurate pattern recognition for detecting fruit ripeness remains challenging. In this work, we construct a flexible dye/CelluMOFs-based sensor array with improved sensitivity for on-site detection of characteristic gases of fruits and integrate a densely connected convolutional network (DenseNet) into the sensor array, enabling it to recognize unique scent fingerprints and categorize the ripeness of fruits. In the system, CelluMOFs are synthesized through in situ growth of γ-cyclodextrin metal-organic frameworks (γ-CD-MOFs) on flexible fiber filter paper to fabricate a uniform, flexible and porous dye/CelluMOFs sensitive membrane. Compared to the pristine filter paper, the CelluMOFs exhibit increased porosity with a 62 times higher specific surface area and a 3-fold increase in dye loading capacity after 12 h of adsorption. The prepared dye/CelluMOFs sensing film shows outstanding mechanical and detection stability with negligible deviation after 100 cycles of rubbing. The colorimetric visualization arrays with multiple colorimetric dye/CelluMOFs chips, enable the sensitive recognition and detection of nine kinds of characteristic fruit odors and achieve a high response at 8-1500 ppm of trans-2-hexenal, showcasing remarkably low gas detection thresholds. On the basis of the ppm-level limit of detection with high sensitivity, the fabricated colorimetric sensor arrays are typically used for in situ assessment of fruit ripeness by integrating DenseNet. This approach achieves a satisfactory classification accuracy of 99.09% on the validation set, enabling high-precision prediction of fruit ripeness levels.

Beetroot ketchup as a stable carrier of potential probiotic Lacticaseibacillus rhamnosus K3 and Lactobacillus johnsonii K4: A study on sensory attributes, storage viability, and in vitro gastrointestinal survival

This research aimed to assess the viability of Lacticaseibacillus rhamnosus K3 and Lactobacillus johnsonii K4 in beetroot ketchup during storage and simulated digestion to examine fermentation effects on sensory quality. The findings revealed that both strains maintained viability above 8 log10 CFU/ml during storage, confirming their potential as probiotics. pH levels changed significantly over three-week storage period indicating fermentation's impact on shelf stability. The control sample maintained consistent pH level of 4.6, while pH of ketchup fermented with L. rhamnosus K3 decreased from 3.84 to 3.79, and ketchup fermented with L. johnsonii K4 decreased from 3.96 to 3.69. Sensory evaluations showed statistically significant differences in odor, texture, flavor, and overall quality between samples. Fermentation with L. johnsonii K4 improved sensory attributes, achieving the highest overall quality score with mean value of 7.31 out of 10, compared to 6.28 for the control and 6.23 for the L. rhamnosus K3 fermented ketchup. Survival rate of L. johnsonii K4 was 27 %, compared to 2.8 % for L. rhamnosus K3 in dynamically simulated gastrointestinal system TIM-1. Both fermented ketchups contained over 109 CFU of viable cells. These results demonstrate that plant-based food products can effectively serve as carriers for potential probiotic strains, preserving their viability during storage and digestion, while enhancing sensory quality of food products.

Feasibility Study of an Integrated Waste Management Technology System for a Circular Economy in the Philippines

Increasing population and rapid economic growth result in waste management problems in the Municipality of Bay, Laguna. In response, the municipality is planning to invest in an Integrated Waste Management Technology System (IWMTS) that aims to generate public revenue. Key informant interviews, surveys, and focus group discussions were utilized for data collection. Results showed that respondents lack knowledge about IWMTS but perceive positive impacts on waste volume reduction and municipal waste management and little to no negative impacts on health, livelihood, and accessibility. Meanwhile, economic analysis showed that it is estimated to generate an annual revenue of PHP 11.986 million (USD 214,036) with yearly expenses of PHP 3.7 million (USD 66,071). These cash flows are expected to recover the overall capital outlay of PHP 48.14 million (USD 859,642). A net present value (NPV) of PHP 3.164 million (USD 56,500) and a 5.77-year payback period (PBP) were calculated through cost-benefit analysis. The environmental analysis revealed positive impacts on reducing the volume of wastes, water resources, and quality, odor and air quality, and soil and nutrients. Considering these, the study provided recommendations on project implementation to achieve sustainable waste management and circular economy in the municipality.