Sugar Composition Research Articles

Exploring formation of turanose in honey via stable isotope labelling and high-resolution mass spectrometry analysis

Turanose, an isomer of sucrose, naturally exists in honey. Previous study indicated that turanose content increased gradually in acacia honey as honeybees brewed honey in the hive. However, it is unclear how turanose is generated in honey. We hypothesised that turanose was produced by enzymes from honeybees and performed a series of simulation experiments to prove this hypothesis. We found turanose in honey was produced by honeybees processing sucrose. Furthermore, we determined that sugar composition of simulated nectar influenced the turanose concentration in honey: when sucrose concentration was below 5%, turanose was difficult to form, whereas high concentration of fructose and limited glucose were beneficial in producing turanose. Using 13C-labelled sucrose tests combined with proteomics analysis, we identified that α-glucosidase converted sucrose to turanose through an intermolecular isomerisation process. This study reveals the formation mechanism of turanose in honey and assists in the scientific control and improvement of honey quality.

Comparative Analysis of Gracilaria chouae Polysaccharides Derived from Different Geographical Regions: Focusing on Their Chemical Composition, Rheological Properties, and Gel Characteristics.

Polysaccharides derived from diverse sources exhibit distinct rheological and gel properties, exerting a profound impact on their applicability in the food industry. In this study, we collected five Gracilaria chouae samples from distinct geographical regions, namely Rizhao (RZ), Lianyungang (LYG), Ningde (ND), Beihai (BH), and a wild source from Beihai (BHW). We conducted analyses on the chemical composition, viscosity, and rheological properties, as well as gel properties, to investigate the influence of chemical composition on variations in gel properties. The results revealed that the total sugar, sulfate content, and monosaccharide composition of G. chouae polysaccharides exhibit similarity; however, their anhydrogalactose content varies within a range of 15.31% to 18.98%. The molecular weight distribution of G. chouae polysaccharides ranged from 1.85 to 2.09 × 103 kDa. The apparent viscosity of the LYG and BHW polysaccharides was relatively high, whereas that of RZ and ND was comparatively low. The gel strength displayed a similar trend. BHW and LYG exhibited solid-like behavior, while ND, RZ, and BH demonstrated liquid-like characteristics at low frequencies. The redundancy analysis (RDA) analysis revealed a positive correlation between the texture profile analysis (TPA) characteristics and anhydrogalactose. The study could provide recommendations for the diverse applications of G. chouae polysaccharides derived from different geographical regions.

Physicochemical Properties of Two Mexican Stingless Bee Honeys to Strengthen Their Biocultural Value

Honey production in Mexico is an ancient economic, social, and biocultural activity for indigenous communities, Mayas, and Totonacs, among others. Stingless bee honeys are used in traditional medicine to treat gastrointestinal, respiratory, dermatological, and ophthalmic ailments as they contain compounds with antioxidant, antibacterial, anti-inflammatory, and antifungal activities. Here, a comprehensive physicochemical characterization of Mexican stingless bee honeys is presented as a contribution to strengthening the practice of meliponiculture by native Mayan and Totonac communities. By delivering information on the main physicochemical parameters for the honeys of Melipona beecheii and Scaptotrigona mexicana, it is intended to increase their commercial and biocultural value in different regions of Mexico, taking into consideration the different zootechnical management techniques used by these communities. A statistical analysis was performed to identify if there were significant differences in the physicochemical parameters evaluated. Significant differences were observed in moisture level, pH, sugar composition, and HMF content between at least two of the honeys analyzed. Furthermore, a principal component analysis confirmed these differences by showing a distinct profile for Scaptotrigona mexicana honey when compared to the honeys of two other species. Here, the information that stingless beekeepers can use to classify and characterize the honeys they produce is provided. This information will complement the indisputable efforts by native populations to conserve biological biodiversity, the defense of their territories, and the various ancestral practices employed for the breeding, management, and reproduction of stingless bees. Furthermore, this information will help to increase the economic sustainability of meliponiculture by these communities.Graphical

Exploration of a European-centered strawberry diversity panel provides markers and candidate genes for the control of fruit quality traits.

Fruit quality traits are major breeding targets in cultivated strawberry (Fragaria × ananassa). Taking into account the requirements of both growers and consumers when selecting high-quality cultivars is a real challenge. Here, we used a diversity panel enriched with unique European accessions and the 50K FanaSNP array to highlight the evolution of strawberry diversity over the past 160years, investigate the molecular basis of 12 major fruit quality traits by genome-wide association studies (GWAS), and provide genetic markers for breeding. Results show that considerable improvements of key breeding targets including fruit weight, firmness, composition, and appearance occurred simultaneously in European and American cultivars. Despite the high genetic diversity of our panel, we observed a drop in nucleotide diversity in certain chromosomal regions, revealing the impact of selection. GWAS identified 71 associations with 11 quality traits and, while validating known associations (firmness, sugar), highlighted the predominance of new quantitative trait locus (QTL), demonstrating the value of using untapped genetic resources. Three of the six selective sweeps detected are related to glossiness or skin resistance, two little-studied traits important for fruit attractiveness and, potentially, postharvest shelf life. Moreover, major QTL for firmness, glossiness, skin resistance, and susceptibility to bruising are found within a low diversity region of chromosome 3D. Stringent search for candidate genes underlying QTL uncovered strong candidates for fruit color, firmness, sugar and acid composition, glossiness, and skin resistance. Overall, our study provides a potential avenue for extending shelf life without compromising flavor and color as well as the genetic markers needed to achieve this goal.

Nutrient Composition and Quality Assessment of Royal Jelly Samples Relative to Feed Supplements.

Royal jelly is a substance secreted by the hypopharyngeal and mandibular glands of nurse honey bees, serving as crucial nutritional source for young larvae, queen honey bees, and also valuable product for humans. In this study, the effect of the feed supplements on the nutritional composition and qualities of royal jelly was investigated. Two types of royal jelly samples were acquired: one from honey bees fed with sugar syrup as a feed supplement and the other from honey bees fed with honey. The production, harvesting, and storage of all royal jelly samples followed standard procedures. Parameters for quality assessment and nutritional value, including stable carbon isotopic ratio, moisture content, 10-hydroxy-2-decenoic acid (10-HDA) level, carbohydrate composition, amino acid composition, and mineral contents, were analyzed. The results revealed that despite variability in moisture content and carbohydrate composition, fructose was lower (2.6 and 4.1 g/100 g as is for sugar-fed and honey-fed royal jelly, respectively) and sucrose was higher (7.5 and 2.7 g/100 g as is for sugar-fed and honey-fed royal jelly, respectively) in the sugar-fed group. The stable isotope ratio (-16.4608‱ for sugar-fed and -21.9304‱ for honey-fed royal jelly) clearly distinguished the two groups. 10-HDA, amino acid composition, and total protein levels were not significantly different. Certain minerals, such as potassium, iron, magnesium, manganese, and phosphorus were higher in the honey-fed group. Hierarchical analysis based on moisture, sugar composition, 10-HDA, and stable carbon isotopes categorized the samples into two distinct groups. This study demonstrated that the feed source could affect the nutritional quality of royal jelly.

Biochemistry of microwave controlled Heracleum sosnowskyi (Manden.) roots with an ecotoxicological aspect

Sosnowski hogweed is an invasive weed in eastern-middle Europe that is dangerous to human health and the environment. The efficacy of its control using chemical and mechanical methods is limited. Electromagnetic radiation (microwaves) could be an environmentally friendly alternative for controlling this species. This study aims to: (1) Determine the effect of varying microwave treatment (MWT) durations on the control of S. hogweed using a device emitting microwaves at 2.45 GHz, 32.8 kW/m2; (2) Evaluate the impact of MWT on soil by an ecotoxicological bioassays; (3) Analyze biochemical changes occurring in the roots during the process. A field study was performed to assess the efficacy of S. hogweed control using MWT in times from 2.5 to 15 min. The MWT-treated soil was collected immediately after treatment (AT) and tested using bioassays (Phytotoxkit, Ostracodtoxkit, and Microtox). Fourteen days AT, the MWT hogweed roots were dug out, air-dried, and analyzed for the content and composition of essential oil, sugars, and fatty acids. According to the ecotoxicological biotests, the MWT soils were classified as non-toxic or low-toxic. The regeneration of hogweed was observed only in non-treated plants (control). Hogweed MWT for 2.5–15 min did not regenerate up to 14 days AT. The average weight of roots in hogweed MWT for 15.0 min was ca. two times smaller than the control plants. Those roots contained significantly higher amounts of sugars and saturated fatty acids than the control. We did not find a correlation between S. hogweed root essential oil content and composition and MWT time. The main compounds of essential oil were p‑cymene and myristicin. No highly photosensitizing compounds were identified in the tested root oil. We conclude that MWT of S. hogweed could be an environmentally safe and prospective control method, but more studies are needed.

Development of Ultrasound-Processed Poppy (Papaver rhoeas L.) Sherbet Enriched with Bee Bread Using Response Surface Methodology: Changes in Shelf Life.

This research aimed to investigate the effects of ultrasound treatment on the quality characteristics of optimized functional bee bread-enriched poppy sherbet. Antioxidant activity capacity, antimicrobial activity, phenolic compounds, ascorbic acid, organic acid and sugar composition, and sensory properties were performed under storage conditions. The present research was the first to express the effect of ultrasound on the bioactive components in a functional poppy sherbet enriched with bread, using the response surface methodology (RSM) optimization. The maximum optimization, radical scavenging activity (DPPH), total phenolic content (TPC), total anthocyanin content (TAC), and general acceptability values were determined. When comparing the 0th- and 21st-day samples of bee bread-fortified functional poppy sherbets, it was observed that the TPC was decreased (p < 0.05). It was also noted that there was no significant decrease in the total flavonoids on day 21. In storage, a decrease in anthocyanin content was observed. Among phenolic compounds, gallic acid had the highest content. While citric acid was found in the highest amount of organic acid, sucrose (6.25 g/L) was found in the highest amount of sugar components 0th day, while MIC values against Micrococcus luteus were lower. The data from this study will be important input for future work.

Eco-evolutionary processes shaping floral nectar sugar composition

Floral nectar sugar composition is assumed to reflect the nutritional demands and foraging behaviour of pollinators, but the relative contributions of evolutionary and abiotic factors to nectar sugar composition remain largely unknown across the angiosperms. We compiled a comprehensive dataset on nectar sugar composition for 414 insect-pollinated plant species across central Europe, along with phylogeny, paleoclimate, flower morphology, and pollinator dietary demands, to disentangle their relative effects. We found that phylogeny was strongly related with nectar sucrose content, which increased with the phylogenetic age of plant families, but even more strongly with historic global surface temperature. Nectar sugar composition was also defined by floral morphology, though it was not related to our functional measure of pollinator dietary demands. However, specialist pollinators of current plant-pollinator networks predominantly visited plant species with sucrose-rich nectar. Our results suggest that both physiological mechanisms related to plant water balance and evolutionary effects related to paleoclimatic changes have shaped floral nectar sugar composition during the radiation and specialisation of plants and pollinators. As a consequence, the high velocity of current climate change may affect plant-pollinator interaction networks due to a conflicting combination of immediate physiological responses and phylogenetic conservatism.

Nutritional counselling and risk factors for obesity: an observational study in toddlers

BackgroundNutrition exerts a fundamental role in the prevention of obesity (OB). The aim of this study was to assess the extent to which well recognized risk factors for early OB can be associated to overweight (OW) or OB under a standardized nutritional approach and surveillance in toddlers.MethodsThe eligible population was represented by 676 toddlers aged 24–36 months, assigned to 18 primary care pediatricians trained on nutritional issues who shared a standardized nutritional approach. Six-hundred-twenty-nine children (333 boys), mean age 27.8 ± 4.2 months were effectively included in this observational study. Parents received nutritional advice with particular emphasis to proteins and sugar composition supported by leaflets and reinforced at each visit. Body mass index was assessed at the age of 24–36 months. The following individual and family risk factors were considered: gestational age, birth weight, eutocic/caesarean delivery, milk feeding history, household smoking or antibiotics exposure, parents’ weight, height and educational level. Prevalence of OW/OB was compared to a group of 742 toddlers (373 boys) under usual care.ResultsUnder a standardized nutritional counselling, 28.1% toddlers were classified as OW/OB compared to 36.9% toddlers under usual care (p = 0.005). In unadjusted models, parental OW/OB was significantly associated to OW/OB in toddlers (p < 0.01), while high birth weight did not reach statistical significance (p = 0.07). In adjusted models, including all the explanatory variables studied, only paternal OW/OB vs. normal weight was significantly associated to OW/OB in toddlers (OR 2.035, 95% confidence interval 1.206–3.436). No protective effect of exclusive breast feeding during the first 6 months of age was demonstrated.ConclusionsToddlers under a standardized nutrition counselling focused to limit protein and simple sugars, showed lower prevalence of OW/OB compared to usual care. Healthy promotion activities should take into account the influence of paternal BMI on the offspring adiposity.

Date pomace polysaccharide: ultrasonic-assisted deep eutectic solvent extraction, physicochemical properties, biological activities, gut microbiota modulation, and rheological properties

BackgroundThis study utilized ultrasonication-assisted green extraction techniques to explore the physicochemical, rheological, biological, and prebiotic properties, alongside gut modulation abilities of novel polysaccharides extracted from date pomace. The extraction aimed at enhancing the utilization of date pomace, a by-product of date fruit processing, by investigating its potential as a functional food ingredient. The research focused on optimizing the extraction process, understanding the complex structure of the polysaccharides, and assessing their various health-related functionalities.ResultsThe ultrasonically extracted polysaccharides (UPS) were identified as a mixture of significant bioactive compounds including galacturonic acid, galactose, glucose, arabinose, and fructose, showcasing a high molecular weight of 537.7 kDa. The study found that UPS exhibited outstanding antioxidant activities, with scavenging abilities ranging from 59 to 82% at a concentration of 1000 mg/L. Additionally, UPS demonstrated potent inhibitory effects on α-amylase (83%), α-glucosidase (81%), and ACE-inhibition (45%), alongside strong antiproliferative activities against Caco-2 and MCF-7 cancer cell lines and broad-spectrum antimicrobial properties. Remarkably, UPS also enhanced the abundance of beneficial gut microbiota, including Actinobacteria, Firmicutes, and Proteobacteria, during in vitro fermentations and positively modulated gut metabolic pathways, promoting the production of major short-chain fatty acids. UPS had higher abundance in pathways related to cofactors, vitamins, electron carriers, and prosthetic groups biosynthesis compared to blank.ConclusionsThe findings affirm the potential of UPS extracted from date pomace as an innovative and promising functional food ingredient. Its high molecular weight, complex sugar composition, significant antioxidant, antimicrobial, antiproliferative activities, and prebiotic properties make it a valuable resource for promoting health and managing diseases. This study paves the way for further research on the bioavailability and physiological effects of UPS in vivo, highlighting the importance of sustainable utilization of agricultural by-products in developing functional foods that support human health.Graphical

Fungal co-culture enabled co-fermentation of food waste for production of endoglucanase enzyme

The primary scenarios of biochemical industries include diverse applications with high demand and the costly manufacturing of microbial cellulolytic enzymes. Using these enzymes to turn cellulosic waste into fuel is one of the prime applications of these enzymes to produce green fuel. Nevertheless, low production and weak functional abilities make these enzymes expensive and technically non-viable. This study presents multifactor bioprocess approaches to enhance cellulolytic enzyme production and efficiency using a low-cost strategy. Co-fermentation of pea pods (PPs) and potato peel (PP) wastes as food wastes has been conducted for solid-state fermentation (SSF) using fungal strain-based co-culture. To set the SSF, the nutrient medium and moisture balance of SSF have been maintained using an extract of PPs and PP waste, which are found to be rich in sugar and starch composition. Starch may function as a natural inducer in the SSF process to alleviate enzyme production in the presence of sugar composition. At 37 oC and pH 5.0, a maximum of 2.4 U/mL FPA (filter paper activity) has been produced at a substrate ratio of 4:04 (PPs:PP) using 50% of the moisture content on day 5 of the harvesting period. Additionally, 24.7 IU/mL of CMCase (carboxymethyl cellulase) in day 8 and 18.8 IU/mL of BGL (β-Glucosidase) in day 7 have been obtained. A temperature of 37 oC was found to be optimal, while a pH range of 5.0–9.0 was noticed to be optimal for maximum CMCase activity. Thus, the study may provide a sustainable approach to valorizing domestic solid food waste for the economic production of hydrolytic enzymes.

Sweet flow: Exploring the flowability, caking, morphology, and solubility of date sugars as promising sugar substitutes

This study investigates the impact of sugar content on the physicochemical properties of oven-dried dates powder from four distinct cultivars—Ajwa, Safawi, Sukkary, and Medjool. The drying process reduced moisture content by approximately 55% (Ajwa), 58% (Safawi), 76% (Sukkary), and 60% (Medjool). Quantification of sugars using High Performance Liquid Chromatography equipped with refractive index detector (HPLC-RI) revealed varying sugar compositions, with Ajwa, Safawi, and Sukkary containing a mix of fructose, glucose, sucrose, maltose, and lactose, while Medjool lacked lactose. Sukkary date powder exhibited superior flowability properties due to lower sugar and moisture content, meeting industry standards, although it displayed a higher tendency to cake compared to white and coconut sugars. Other physicochemical characterisation (pH, colour properties L*(lightness), a*(redness/greenness), b* (blueness/yellowness) values, hygroscopicity, solubility, morphology and chemical structure of all date sugar were also explored in comparison with commercial sugars (white sugar and, brown sugar and coconut sugar) as controls. Notably, Sukkary date powder emerged as a promising cultivar for production, offering reduced clumpiness and stickiness in comparison to Ajwa, Safawi, and Medjool date powders. These findings provide valuable insights for food manufacturers, formulators, and researchers interested in using Sukkary date powder in various foods. The potential use of Sukkary as a sugar substitute or carbohydrate source, suitable for both normal and diabetic individuals, underscores its versatility and highlights avenues for innovation in the food industry especially in confectionary, bakeries, beverages, snack foods or other natural, health-oriented food industries.

Comparative Studies of Bioactivities and Chemical Components in Fresh and Black Garlics.

To investigate the bioactivities of fresh garlic and its processed product, black garlic, we conducted comparative analyses of antioxidant, anti-inflammatory, innate immune activation, and anti-cancer activities in addition to the chemical composition (sugar, amino acid, and polyphenol contents) of these materials. Simultaneous assay using neutrophil-like cells showed that fresh garlic exhibited antioxidant and innate immunostimulatory activities, whereas black garlic displayed a potent anti-inflammatory effect. The antioxidant activity index was correlated with phenol and flavonoid contents, while the innate immunostimulatory activity was correlated with fructan content. Furthermore, some black garlics with low fructose content were found to inhibit the proliferation of UM-UC-3 cancer cells, while other black garlics rich in fructose increased UM-UC-3 cell proliferation. It was shown that the processing of fresh garlic could change the composition of sugars, antioxidants, and amino acids, which have different effects on neutrophil-like cells and UM-UC-3 cells, as well as on bioactivities.

Exploring a De Novo Route to Bradyrhizose: Synthesis and Isomeric Equilibrium of Bradyrhizose Diastereomers≠.

A de novo asymmetric strategy for the synthesis of d-bradyrhizose diastereomers from an achiral ketoenolester precursor is described. Key transformations used in the stereodivergent approach include two Noyori asymmetric reductions, an Achmatowicz rearrangement, diastereoselective alkene oxidations, and the first example of a palladium(0)-catalyzed glycosylation of a vinylogous pyranone. The isomeric composition of the bicyclic reducing sugars obtained was analyzed and their behaviour was compared to the natural product, revealing key stereocentres that impact the overall distribution.

A comprehensive evaluation of different responses of supplementary light qualities on physiological and biochemical mechanisms of ‘Kyoho’ grape

Grape is an economically important fruit crop worldwide, for which light qualities play a diverse role in vineyard growth and development. However, the regulatory mechanisms between different light qualities and the quality of plant growth at the morphophysiological and pomological levels remain unknown. Therefore, in the current study, we studied plant physiological, biochemical and genetical analysis to investigate the response of all seven light qualities, including red (R), blue (B), white (W), 1-red, 1 blue (1R1B), 2-red, 1-blue (2R1B), 1-red, 2-blue (1R2B), and natural (N, was used as control group) to evaluate ‘Kyoho'grape (Vitis labrusca L. × V. vinifera) morphophysiological, pomological traits at light responsive transcriptional pathway, which revealed the possible networking metabolism controlling fruit quality and quantity of grape plant. Our results showed that photosynthetic indicators such as leaf stomata, number of stomata, and longitudinal and transverse diameter of stomata improved under red and blue light qualities as compared to white light. Leaf gas exchange indicators showed that net photosynthetic rate, transpiration rate, intercellular CO2 concentration rate, total conductance to CO2, stomatal conductance, conductance to water vapor, maximal quantum yield of PS (II), actual photochemical quantum efficiency, electron transfer chain, and non-photochemical quantum efficiency improve under blue and red light. Photosynthetic pigments showed that chlorophyll a and b, carotenoid, and total pigment contents improved under blue and red light. Nutrient elements showed that potassium, phosphorous, magnesium, calcium, iron, and zinc contents improved under blue and red light. Morphological and organic acid indicators such as the appearance of fruit shape, firmness, and titratable acidity improved under blue and light. However, there was a notable increment in the total soluble sugar under blue and red light as compared to natural light. The composition of sugar including (sucrose, fructose, glucose) and organic acids (tartaric acid, citric acid, and malic acid) improved under blue and red light (fruits) and showed notable reductions for tartaric acid under blue and red light (leaves) as compared to natural light. Aromatic compounds showed that esters, aldehydes, acetaldehyde, 2-hexenal, ethyl acetate, n-propyl acetate, butanoic acid, ethyl ester, 1-hexanol, 2-ethyl, 2-propanone, and 1‑hydroxyl, improved under blue and red light. Further, changes in enhanced expression of light-responsive genes including VvCRYI, VvCRY2, VvPHYA, VvPHYB, VvCOP1, VvHY5, VvHYH, and VvPIF4 upregulated under blue and red light, while VvPIF3.1 down-regulated as compared to natural light. Also, chlorophyll synthesis-related genes including VvSGR, VvPAO, and VvCHLH upregulated under blue and red light, while VvNYC1, VvPPH, and VvPOR showed noticeable changes under blue and red light as compared to natural light. Interestingly, most of the relative genes were highly expressed in fruits as compared to leaves. Finally, we have established correlation and principal component analysis for indicators in grapes. Current findings provide novel mechanisms by which different responses of supplementary light control the plant fruit quality of grapes.

Fractionation of cassava pectins and their detailed structural analyses using various pectinolytic enzymes

In this study, we analyzed the pectin structure within the pulp of cassava. Cassava pectin, derived from cassava pulp treatment at 120 °C for 90 min, was separated into four fractions (CP-P, CP-SD1, CP-SD2F, and CP-SD2R) based on variations in water solubility, electrical properties, and molecular weights. Sugar composition analysis demonstrated an abundance of homogalacturonan (HG) in CP-P and CP-SD2F, rhamnogalacturonan I (RG-I) in CP-SD2R, and neutral sugars in CP-SD1. Because RG-I possesses a complex structure, we analyzed CP-SD2R using various pectinolytic enzymes. Galactose was the major sugar in CP-SD2R accounting for 49 %, of which 65 % originated from arabinogalactan I, 9 % from galactose and galactooligosaccharides, 5 % from arabinogalactan II, and 11 % from galactoarabinan. Seventy-four percent of arabinose in CP-SD2R was present as galactoarabinan. The methylation (DM) and acetylation (DAc) degrees of cassava pectin were 11 and 15 %, respectively. The HG and RG-I regions exhibited DAc values of 5 and 44 %, respectively, signifying the high DAc of RG-I compared to HG. Information derived from the structural analysis of cassava pectin will enable efficient degradation of pectin and cellulose, leading to the use of cassava pulp as a raw material for biorefineries.

Profiling of soluble sugar compositions in mature fruits of a diverse pear (Pyrus spp.) germplasm by UPLC

Soluble sugars play a vital role as taste components in fruits, significantly contributing to fruit quality. Here, we employed ultraperformance liquid chromatography (UPLC) to determine the sugar composition of mature pear fruits from 142 cultivars. The results revealed that fructose, sorbitol, glucose, and sucrose were the primary soluble sugars present in pear fruit, and Pyrus pyrifolia (China) exhibited the highest total sugar content, followed by Pyrus ussuriensis, Pyrus bretschneideri, Pyrus communis, and Pyrus pyrifolia (Japanese and Korean (J&K)), Pyrus sinkiangensis, and the Hybrid Breeding (HB) cultivars. Furthermore, our study uncovered that the sampling time of these pear cultivars has a significant positive correlation with the content of sorbitol and glucose, respectively. Additionally, the soluble sugar content varied among pear fruits originating from different geographic positions, and the pear cultivars originating from the South China group presented the highest content of soluble sugar. In conclusion, these findings can provide valuable phenotypic data for studying sugar genetics and can also aid in selecting suitable parent cultivars in pear breeding programs.

Production and biochemical characterization of freeze-dried blueberry juice from enzymatically processed berries

Production of freeze-dried juice semi-finished products is a promising direction in the technology of processing blueberries. This direction allows complex problem solving regarding seasonality of berry processing with optimization of logistics costs, extension of the geography of sources of raw material supply while preserving high sensory properties of a freeze-dried product. The main advantages of such a product are characteristics determining properties of fresh berries, including taste, color, aroma, nutritional and biological value. The aim of the study was the development of technological solutions to produce freeze-dried blueberry juice from enzymatically processed blueberry pulp, as well as determination of its biochemical characteristics. Chemical (titrimetric and gravimetric) methods and modern physico-chemical methods (HPLC, atomic absorption spectrometry, potentiometric and spectrophotometric methods) were used in the work. As a result of the performed investigations, parameters have been determined for the process of freeze-drying of native blueberry juice: freeze-drying temperature of –23 ±2 °С and pressure of 70–80 Pa, secondary drying at a temperature of 38–40 °С. Duration of the freeze-drying process was 16 hours until reaching the final moisture of 4%. It is shown that freeze-dried juice preserves all quality attributes of the native juice: taste, color and aroma. The native and freeze-dried blueberry juice was characterized by the chemical composition. The profile of flavonoids, anthocyans, phenolic and organic acids, composition of sugars, vitamins and minerals were studied. It has been established that the chosen parameters of freeze-drying ensure preservation of biologically active and minor substances at a level of no less than 77% of the initial content in the native juice. High preservation was demonstrated for quercetin and resveratrol. Losses were 9.6% for epicatechin, 13.7–23.0% for phenolic acids, and 14–22% for vitamins. As a result of juice processing by freeze-drying, an increase was noticed for the content of delphinidin-3-glucoside, cyanidin-3-arabinoside, cyanidin-3-glucoside by 20–35%. The proportion of cyanidin-3-galactoside + delphinidin-3-arabinoside decreased by 65% and that of delphinidin-3-galactoside by 2.85 times. A decrease in the content of macro-elements (up to 6.0%) was established in the freeze-dried juice; more noticeable losses were recorded for micro-elements (up to 14.8%). The results obtained show prospects of using the technology and chosen regimes of freeze-drying in production of freezedried blueberry juice. This technology combines a possibility of producing a manufacturable berry ingredient with maximum preservation of natural biologically active and minor components of berries for using in products of healthy nutrition.

Exploring the effects of structure and melting on sweetness in additively manufactured chocolate

In view of the health concerns associated with high sugar intake, this study investigates methods to enhance sweetness perception in chocolate without increasing its sugar content. Using additive manufacturing, chocolate structures were created from masses with varying sugar and fat compositions, where hazelnut oil served as a partial cocoa butter replacement. The study found that while variations in sugar content minimally affected the physical properties of the chocolate masses, hazelnut oil significantly modified melting behavior and consumption time. Chocolate masses with higher hazelnut oil content but similar sugar content exhibited a 24% increase in sweetness perception, likely due to accelerated tastant (i.e., sucrose) release into saliva. Multiphase structures, designated as layered, cube-in-cube, and sandwich structures, exhibited less sensory differences compared to the homogeneous control. Nonetheless, structures with hazelnut oil-rich outer layers resulted in an 11% increase in sweetness perception, even without sugar gradients. This suggests that tastant release plays a more critical role than structural complexity in modifying sweetness perception. This research highlights the efficacy of simpler multiphase structures, such as sandwich designs, which offer sensory enhancements comparable to those of more complex designs but with reduced manufacturing effort, thus providing viable options for industrial-scale production.

Zoohygienic assessment of feed, the basis for successful prevention of padevyj toxidrome

This article presents a review of the literature and the results of our own research on the use of glucose-fructose syrup as a substitute for substandard honey and crystalline sugar in the diet of honey bees. The results of research on the search for feed products similar in properties to the natural feeds of honeybees are described, the characteristics of honey of different origins used for forage purposes are given, an idea of its quality and effect on the body of honeybees is given. Based on the conducted research, the authors conclude that in order to maintain optimal health, honey bees need to introduce new industrial products into beekeeping technology, in particular glucose-fructose syrups similar in sugar composition to nectar honey, in order to replace honeydew and feed from crystalline dietary sugar in the diet. The obtained materials can be used as a reference material for continuing research on the nutritional hygiene of honey bees, as well as in scientific activities and in practical beekeeping