Gabriella, Gulyás; Levente, Czeglédi; Márton, Kokas; Evelin, Török; Lili Dóra, Brassó; Áron, Béni; Attila Péter, Kiss
Effects of herbal plant supplementation on immunity and antioxidant status in mid-lactation dairy cows
Animal Feed Science and Technology 330, 116544
https://doi.org/10.1016/j.anifeedsci.2025.116544
High-yield dairy farms have maximised their productivity, which is a challenge concerning animal physiology even beyond the transition period. While several studies have verified a wide range of beneficial effects of plant essential oils during the periparturient period in dairy cows, their effects in mid-lactation are less studied. However, this period is critical for maintaining milk production and metabolic stability in high-yielding cows. The objective of the present study is to determine the effects of supplementation with herbal plants on immunity and antioxidant status in mid-lactation dairy cows. Thirty-six Holstein-Friesian cows used in this experiment were randomly assigned to 6 groups (1 control and 5 treatments, n = 6/group). The treatments were conducted using oregano, basil, thyme, rosemary, or yarrow, while the control was exempt from any supplementation. The feeding experiment lasted 14 days. Milk samples were collected on days 1 and 14 to assess milk quality. Milk and blood samples for molecular analysis were collected on day 15, following the 14-day feeding trial. The applied herbs were standardised to two grams of essential oil/cow/day. All parameters were analysed by a linear mixed model and expressed relative to the control group. The basil essential oil resulted in a significant increase in the total immunoglobulin level in milk, and the serum IgM level was found to be significantly higher in the rosemary. Significantly higher serum total antioxidant capacity (TAC) values were detected in the oregano, thyme, rosemary, and yarrow groups. Significant increases were observed in milk TAC for groups given oregano and thyme. The activity of the superoxide dismutase enzyme (SOD) was found to be significantly higher in the oregano group, and significantly lower C-reactive protein levels, an indicator of inflammation and oxidative stress, were measured in the oregano and rosemary groups. Of the antioxidant-related genes, a significantly higher expression of the SOD gene was detected in the oregano group, while for the glutathione peroxidase gene, significantly higher mRNA expression was observed in the oregano and thyme groups. In conclusion, our results suggest that dietary supplementation with oregano and thyme improves antioxidant status in mid-lactation dairy cows. These findings may support the development of more precisely tailored feeding protocols to enhance well-being and promote the health and performance of dairy cows during mid-lactation.
Judit Rita, Homoki; Emese, Szilágyi-Tolnai; Ildikó, Kovács-Forgács; Georgina, Pesti-Asbóth; Arnold, Markovics; Attila, Bíró; Péter, Dávid; János, Lukács; László, Stündl; Judit, Remenyik; Attila Péter, Kiss;
β-Casomorphin-7 as a Potential Inflammatory Marker: How β-Casomorphin-7 Induces Endothelial Dysfunction in HUVEC/TERT2Cell Lines
Biomedicines 2025, 13(11), 2712
https://doi.org/10.3390/biomedicines13112712
Endothelial dysfunction plays a central role in the development of cardiovascular diseases. β-Casomorphin-7 (BCM-7), a biologically active peptide generated during the digestion of A1 β-casein, is presumed to contribute to this process; however, its direct effects on endothelial cells have not been previously investigated. Here, we aimed to assess whether BCM-7 treatment induces endothelial cell dysfunction through inflammatory cytokines and reactive oxygen species (ROS). Methods: In our study, we analysed the effects of BCM-7 (5 µg/mL) in combination with lipopolysaccharide (LPS, 100 ng/mL) on human umbilical vein endothelial cells (HUVECs/TERT2). The cell viability, apoptosis, necrosis, and intracellular reactive oxygen species were measured. Furthermore, proinflammatory cytokines and enzymes involved in the regulation of inflammation were assessed with quantitative real-time PCR. The gene and protein expression of enzymes that regulate inflammation and vascular function, thus maintaining endothelial homeostasis were assessed. Results: BCM-7 enhanced intracellular ROS production p ≤ 0.001, increased the expression of interleukin-6 (IL-6) and interleukin-8 (IL-8) p ≤ 0.001, and was more effective when used in combination with LPS p ≤ 0.001. It decreased the expression of cyclooxygenase-1 (COX-1) p ≤ 0.05, during 4 h of exposure, whereas it increased the expression of cyclooxygenase-2 (COX-2) p ≤ 0.001, lipoxygenase-5 (LOX-5) p ≤ 0.01, and nitric oxide synthase 3 (NOS3) p ≤ 0.001; prostaglandin D2 synthase (PTGDS) (p ≤ 0.05), expression was also increased after short treatment. Conclusions: Our results suggest that BCM-7 may contribute to the development of endothelial dysfunction, especially in the presence of LPS, by enhancing oxidative stress and inflammatory response.
Attila, Kiss; Nevien, Elhawat; László, Kovács; Áron, Béni; László, Kaszás; Éva, Domokos-Szabolcsy; Tarek, Alshaal
Optimizing mung bean and soybean hydrolysis for the generation of bioactive peptides of potential functional food applications
FoodChemistry: X 30(2025)102925
https://doi.org/10.1016/j.fochx.2025.102925
This study investigates the enzymatic hydrolysis of soybean (Glycine max L.) and mung bean (Vigna radiata) proteins using bromelain, ficin, papain, and pepsin to improve digestibility and functional properties. We hypothesized that mung bean's less compact structure would yield higher degree of hydrolysis (DH) and bioactive peptides compared to soybean, enhancing antioxidant capacity for functional foods. Mung bean showed significantly higher proteolysis, with a maximum DH of 46.5 ± 2.1 % (p ≤ 0.05) using 10 % bromelain for 12 h, versus soybean's 26.9 ± 1.5 % (p ≤ 0.05). Bromelain and ficin outperformed papain and pepsin, producing up to 62.3 ± 3.2 % oligopeptides and 32.4 g/100 g free amino acids in mung bean. Mung bean hydrolysates exhibited superior antioxidant activity, reaching 78.4 ± 2.5 % DPPH scavenging (p ≤ 0.05), compared to soybean's 58.9 ± 2.0 % (p ≤ 0.05), due to increased 200–1000 Da peptides. Optimal conditions (10 % enzyme, 12 h) improved solubility and bioactivity, highlighting mung bean's potential and bromelain's efficacy for sustainable food applications, warranting further protease research.
Balázs Ásványi, Beatrix Sik, Erika Lakatos, Zsolt Schott, Rita Székelyhidi
Assessing the texture profile and optimizing the temperature and soaking time for the rehydration of hot air-dried Auricularia auricula-judae mushrooms
Rehydrating dried jelly ear mushrooms allows them to take on the original shape, and texture, but no thorough study has been done to date to determine the ideal rehydration parameters. The study aimed to optimize the rehydration conditions of the hot-air-dried jelly ear mushroom, to achieve the most similar stock to the fresh mushroom. To achieve this, the mushrooms dried to a constant weight at 40 °C were soaked in water that had been heated to 20–100 °C for 10–70 min. The mushrooms were weighed and examined the texture profile to determine the rehydration %, hardness, gumminess, chewiness, springiness, and cohesiveness at each tested temperature and soaking time. The fresh mushroom used as a control had a moisture content of 95.39 m/m%, hardness of 847.40, springiness of 0.70, gumminess of 562.04, chewiness of 423.98 N/m2, and cohesiveness of 0.66 J/m3. These results were compared to the rehydrated mushroom samples texture profile test results, and it was found that the dried mushrooms recovered nearly the same texture as the fresh mushrooms with a 20-minute soak at 40 °C. As consumers prefer rehydrated products to be similar to fresh products in terms of texture and enjoyment value, it is crucial to determine the ideal rehydration parameters. However, each drying method and temperature has a different effect on the texture and water absorption capacity of the mushrooms, so the mentioned results are only achieved with the described parameters.
Keywords Gravimetry, Jelly ear mushroom, Rehydration ratio, Texture
Attila Kiss, Vivien Anna Papp, Anna Pál, József Prokisch, Sara Mirani, Bela E. Toth, Tarek Alshaal
Antioxidants 14 (3), 317 (2025)
https://doi.org/10.3390/antiox14030317
Antioxidants play a crucial role in mitigating oxidative stress and preventing cellular damage caused by free radicals. This study aimed to compare the effectiveness of three antioxidant assays—DPPH, TEAC, and FRAP—in quantifying the antioxidant capacity of 15 plant-based spices, herbs, and food materials from five distinct plant families. The relationship between these assays and total polyphenol content (TPC) as well as total flavonoid content (TFC) was also investigated. The results showed that FRAP exhibited the strongest correlation with TPC (r = 0.913), followed by TEAC (r = 0.856) and DPPH (r = 0.772). Lamiaceae species, such as rosemary and thyme, consistently demonstrated high antioxidant activities across all assays. The study highlights the complementary nature of these assays in assessing antioxidant capacity and underscores their utility in profiling polyphenol- and flavonoid-rich plants for potential nutritional and therapeutic applications.
Rita Székelyhidi, Erika Lakatos, Zsófia Tóth, Beatrix Sik
The effect of mint addition on the physicochemical and organoleptic properties of strawberry sorbets
Food Chemistry: X 26, 102271 (2025)
https://doi.org/10.1016/j.fochx.2025.102271
The study aimed to produce, analyse, and evaluate the consumer acceptance of a functional peppermint-, and spearmint-enriched (0.5,1,2 %) sorbet, which contains only natural substances in its composition, to meet today's popular health-conscious consumer trends. Regarding acid composition, the sorbets contained malic acid, succinic acid, and citric acid. Sorbets regarded of water-soluble sugars, contained sucrose in the lowest concentration, followed by glucose, and the amount of fructose, which is typical for fruits, was the highest. The sorbets' TPC and TAC contents were determined to be between 510.72 and 743.77 mg GAE/kg, and 906.64 and 1137.67 mg AAE/kg respectively. The average melting rate of the desserts was 0.16–0.22 g/min, and based on consumer acceptance, the control and the samples added with 0.5 % spearmint and peppermint mint were the most favorable. The sorbets containing 1 % and 2 % mint had too intense menthol flavor, thus the enjoyment value of the products was reduced based on consumer feedback.
Beatrix Sik, Laura Végh, Zsolt Ajtony, Erika Lakatos, Rita Székelyhidi
Comparison of ultrasound-assisted extraction and modified QuEChERS technique for extraction of hesperidin from lemon peel (Citrus limon L.) as determined by HPLC
Journal of Food Composition and Analysis 142, 107553 (2025)
https://doi.org/10.1016/j.jfca.2025.107553
Hesperidin (HSP) is a bioflavonoid known for its notable health benefits. Recent extraction strategies have aimed to minimize hazardous solvent use and simplify procedures to improve cost-effectiveness. This study compares ultrasound-assisted extraction (UAE) with a modified “quick, easy, cheap, effective, rugged, and safe” (QuEChERS) method for the recovery of HSP. High-performance liquid chromatography with diode array detection (HPLC-DAD) was used for quantification. The modified QuEChERS method resulted in the highest extraction efficiency while significantly reducing processing time. The validated method demonstrated excellent sensitivity (LOQ: 10.0 µg/mL), high accuracy (recovery >93 %), and good precision (RSD <3.4 %), making it a reliable and cost-effective approach for routine HSP analysis in citrus peel. These findings indicate that the modified QuEChERS technique offers a promising alternative to UAE for the rapid and efficient extraction of HSP.
Jim Kioko Katu, Tamás Tóth, László Varga
Enhancing the nutritional quality of low-grade poultry feed ingredients through fermentation: a review
Agriculture 15 (5), 476 (2025)
https://doi.org/10.3390/agriculture15050476
Feed accounts for up to 80% of poultry production costs, with high-quality grains such as soybean meal and corn traditionally serving as primary ingredients. However, increasing costs and competition for these grains have driven interest in low-grade and unconventional feed ingredients, including by-products like rapeseed meal and cottonseed meal. These alternatives are often constrained by high fiber content, anti-nutritional factors, and reduced nutrient bioavailability. Fermentation has emerged as a promising strategy to address these limitations, enhancing digestibility, palatability, and antioxidant properties while degrading harmful compounds such as tannins, trypsin inhibitors, and free gossypol. Solid- and liquid-state fermentation techniques utilize microbial inoculants, including lactobacilli and Bacillus species, to enzymatically break down complex macromolecules, thereby releasing essential nutrients. When combined with pretreatments like enzymatic hydrolysis, fermentation significantly improves the nutritional quality of feed ingredients while reducing costs without compromising poultry health or performance. This review examines the mechanisms, benefits, and challenges of fermentation techniques in poultry feed production, underscoring the importance of further research to optimize fermentation parameters, identify novel microbial strains, and ensure scalability and safety in industrial applications.
Tolulope Joshua Ashaolu, Babett Greff, László Varga
The structure–function relationships and techno-functions of β-conglycinin
Food Chemistry 462, 140950 (2025)
https://doi.org/10.1016/j.foodchem.2024.140950
β-conglycinin (β-CG) is a prominent storage protein belonging to the globulin family in soybean (Glycine max) seeds. Along with other soybean proteins, it serves as an important source of essential amino acids and high-quality nutrition. However, the digestibility and nutritional value of β-CG are key factors affecting the nutritional profile of soy-based foods. The heterotrimeric, secondary, and quaternary structures of β-CG, particularly the spatial arrangement of its α, α’, and β subunits, influence its functional properties. Considering these aspects, β-CG emerges as a significant protein with diverse applications in the food and health sectors. Therefore, this review explores β-CG’s composition, structure, function, health implications, and industrial uses. Salient discussions are presented on its molecular structure, nutrition, digestibility, allergenicity, and techno-functions including emulsification, solubility, gelling, and structure–function complexities. Overall, the multifaceted potential of β-CG in the healthcare sector and the food industry is evident.
Tolulope Joshua Ashaolu, László Varga, Babett Greff
Nutritional and functional aspects of European cereal-based fermented foods and beverages
Food Research International 209, 116221 (2025)
https://doi.org/10.1016/j.foodres.2025.116221
European cereal-based fermented foods (ECBFFs) and alcoholic beverages have been fundamental components of regional diets for centuries, providing unique flavor profiles, essential nutrients, and a diverse array of health benefits. These foods, which encompass breads, beverages, and porridges, derive their functional and culinary properties from the activity of lactic acid bacteria and yeasts. This review examines the nutritional and functional characteristics of ECBFFs, with a focus on their microbial composition and fermentation processes. It highlights various ECBFFs and alcoholic beverages, including conventional and sourdough breads, tarhana, boza, kvass, and beers examining their health-promoting properties and potential for commercial expansion. Key findings from the literature show that certain ECBFFs are abundant in prebiotics and probiotics, primarily due to the fermentation processes involving lactic acid bacteria and yeasts. These microorganisms generate bioactive compounds such as organic acids, bacteriocins, and phenolic compounds, which exhibit antimicrobial, antioxidant, and anti-inflammatory activities. ECBFFs can also enhance digestibility, improve mineral bioavailability, and support gut health, thereby promoting overall well-being. From a commercial perspective, products like Yosa and Proviva demonstrate the feasibility of developing innovative ECBFFs that align with contemporary dietary preferences. The future of ECBFFs is promising, offering extensive opportunities for research, innovation, and large-scale commercialization to meet the increasing consumer demand for functional, plant-based foods.
Tolulope Joshua Ashaolu, Babett Greff, László Varga
Action and immunomodulatory mechanisms, formulations, and safety concerns of probiotics
Bioscience of Microbiota, Food and Health 44, 4-15 (2025)
https://doi.org/10.12938/bmfh.2024-006
The global probiotics market has been continuously growing, driven by consumer demand for immune-enhancing functional foods, dietary supplements, and natural therapeutics for gastrointestinal and gut function-mediated diseases. Probiotic microorganisms represent a diverse group of strains with complex but generalized mechanistic patterns. This review describes the various immunomodulatory mechanisms by which probiotics exert their effects, including the competitive exclusion of pathogenic microbes, production of antimicrobial substances, modulation of the immune system, and improvement of gut barrier function. In addition, the various formulations and methods of delivery of probiotics and the safety concerns associated with these products are also discussed.
Áron Csuti, Beatrix Sik, Zsolt Ajtony
Measurement of naringin from citrus fruits by high-performance liquid chromatography – a review
Critical Reviews in Analytical Chemistry, 54 (3), 473 (2024)
https://doi.org/10.1080/10408347.2022.2082241
Naringin is a flavonoid found primarily in citrus species with especially high concentrations being present in grapefruit (Citrus paradisi), bitter orange (Citrus aurantium), and pomelo (Citrus grandis). Because of its many positive effects on human health, naringin has been the focus of increasing attention in recent years. Recently, conventional extraction methods have been commonly replaced with unconventional methods, such as ultrasound-assisted extraction (UAE) and other, more eco-friendly extraction methods requiring little-to-no environmentally harmful solvents or significantly less energy. Naringin analysis is most commonly done via high-performance liquid chromatography (HPLC), and ultrahigh-performance liquid chromatography (UHPLC) coupled with a mass spectrometer (MS) or a photodiode array (DAD) detector. The aim of this review is to provide an overview of recent trends developments in the extraction, sample preparation, and liquid chromatographic analysis of the compound originating from citrus fruits or their products.
UR Chandimala, Zsolt Ajtony, Beatrix Sik
Citrus flavonoids (naringin and hesperidin) as functional ingredients in dairy products
BIO Web of Conferences 125, 02004 (2024)
https://doi.org/10.1051/bioconf/202412502004
Recently, the development of functional foods enriched with plant phenolic compounds attracted the attention of researchers due to their favorable health properties. Naringin (NAR) and hesperidin (HES) are two main bioflavonoids available in high concentrations in citrus (CTS) fruits, including juice processing by-products like peel, membranes, and seeds. In general, NAR and HES offer potential health benefits in various diseases including diabetes mellitus, certain types of cancer, and obesity. However, to take advantage of the benefits of flavonoids in CTS, researchers must consider various factors since the development of enriched food is valueless if the bioactive compounds are not stable in the food matrix or are not absorbed appropriately throughout the digestive system. This study presents the sensory, physicochemical, and organoleptic properties of CTS-enriched dairy products produced by different technologies. This paper also includes the extraction methods, encapsulation technologies, and beneficial effects of NAR and HES. Overall, results supported that incorporating HES and NAR improves the antioxidant properties and, in some cases, the consumer acceptance of dairy products. In the future, the application of encapsulation technologies will probably come to the fore in the functional food industry, since encapsulation is used to mask unpleasant feelings during eating, such as the bitter taste of CTS flavonoids.
Pavithra Hemachandra, László Bencs, Zsolt Ajtony
Application of atomic spectroscopy for trace element analysis of fruit juices: a review
BIO Web of Conferences 125, 02003 (2024)
https://doi.org/10.1051/bioconf/202412502003
Trace elements are crucial for human nutrition, requiring their precise analysis in fruit juices to ensure product quality and assess contamination risks. Atomic spectroscopy techniques including inductively coupled plasma mass spectrometry (ICP-MS), inductively coupled plasma optical emission spectrometry (ICP-OES), graphite furnace atomic absorption spectrometry (GFAAS), flame atomic absorption spectrometry (FAAS), atomic fluorescence spectrometry (AFS), X-ray fluorescence spectrometry (XRF), and glow discharge optical emission spectrometry (GD-OES) are sensitive, selective and versatile tools for trace element analysis of various solid and solution samples. Matrix modifiers, sample introduction and sample preparation methods are pivotal for improving the accuracy and mitigating matrix interferences. Further advancements in instrumentation are essential. This review provides a comprehensive overview of these techniques, highlighting their principles, advantages, limitations and future research directions in fruit juice analysis. Its global applications, focusing on As, Cd, Co, and Pb, along with sample preparation methods, element concentrations, detection limits, and recovery values, have been explored.
Beatrix Sik, Zsolt Ajtony, Erika Lakatos, Laura Hanna Gál, Rita Székelyhidi
Evaluation of the physical, antioxidant, and organoleptic properties of biscuits fortified with edible flower powders
Food Science & Nutrition 12 (5), 3265–3272 (2024)
https://doi.org/10.1002/fsn3.3993
Foods enriched with plants have gradually become an area of increasing research interest because plant ingredients may offer several positive effects on human health and the body. The aim of our study was to develop biscuits fortified with three different types of edible flowers (marigold, lavender, and rose) and examine their physical and antioxidant characteristics, as well as consumer acceptability. The antioxidant properties and characterization of biscuits highlighted that edible flowers may cause increased total polyphenol and total flavonoid yields, as well as DPPH radical scavenging activities. Concerning biscuits fortified with rose petals, the total monomer anthocyanin content was also raised. In addition, the results showed that the antioxidant properties of biscuits increased with increasing concentration (from 2.5% to 5.0%) of edible flowers. Despite this, the consumer acceptability results clearly showed that the addition of marigold and lavender at a concentration of 5.0% caused significantly decreased overall acceptance. We found that the fortification step may increase the spread ratio, which is an important quality attribute of biscuits. We found slight variations in the diameter, thickness, and baking loss parameters of fortified biscuits compared to the control. All in all, the best results were obtained when the biscuits were fortified with rose petals at a concentration of 5%.
Beatrix Sik, Rita Székelyhidi, Erika Lakatos, Zsolt Ajtony
Using natural deep eutectic solvents for the extraction of antioxidant compounds from cornelian cherry (Cornus mas L.) fruits
Green Analytical Chemistry 11, 100154 (2024)
https://doi.org/10.1016/j.greeac.2024.100154
Traditionally used extraction methods are usually based on toxic and/or flammable solvents. Therefore, currently, increased attention has been focused on environmentally friendly green extraction techniques. We aimed to develop a green extraction procedure by using natural deep eutectic solvents (NADES) to recover antioxidant compounds from cornelian cherry fruits (Cornus mas L.). Natural deep eutectic systems combined with maceration with shaking extraction were tested to recover antioxidant compounds from cornelian cherry fruits. In this study, four different independent variables, namely solvent type (Glu-CA; Glu-Gly; LA-Glu), water concentration (30, 50, and 70%; v/v), extraction time (30, 60, 90, and 120 min), and extraction temperature (25, 40, and 50°C) were investigated. Glucose-glycerin (Glu-Gly; 1:1 M ratio) based solvent provided the best results. In addition, one-factor-at-a-time (OFAT) optimization showed that a temperature of 25°C, 120 min of extraction time, and water concentration of 50% (v/v) to be the best extraction parameters for Glu-Gly based NADES extraction. The developed method has been successfully applied for the extraction of antioxidant compounds from 13 different cornelian cherry cultivars. NADES can be used safely to extract phenolic compounds from cornelian cherry fruits compared to conventional extraction solvents [water and 80% (v/v) ethanol].
Sáhó András, Karikás Viktor, Ásványi Balázs, Lakatos Erika, Varga László, Greff, Babett
Bioactive potential of actinobacteria strains isolated from the rhizosphere of lavender, lemon balm, and oregano
Agriculture 14 (10), 1758 (2024)
https://doi.org/10.3390/agriculture14101758
The objective of this study was to isolate and characterize actinobacteria from the rhizosphere of medicinal and aromatic plants, specifically lavender (Lavandula angustifolia Mill.), lemon balm (Melissa officinalis L.), and oregano (Origanum vulgare L.). Rhizospheric soil samples revealed a high abundance of culturable actinobacteria (6.97–7.23 log10 CFU/g). Six isolates were selected for their promising enzymatic activities (lignin peroxidase, carboxymethyl cellulase) and antimicrobial properties. Isolates M345 and M162 exhibited the highest cellulase activity indices (3.19 ± 0.71 and 2.54 ± 0.22, respectively), with five isolates producing lignin peroxidase. These actinobacteria also demonstrated plant growth-promoting traits such as phosphate solubilization and nitrogen fixation, along with strong antimicrobial activity against Gram-negative bacteria and phytopathogenic fungi. Additionally, they significantly enhanced maize seed germination, increasing the vigor index from 4283.33 ± 1264.37 to 6248.28 ± 1661.94 compared to that of the control. These results indicate that the isolated actinobacteria strains hold potential as microbial inoculants for sustainable agriculture, contributing to soil health, plant growth, and pathogen management.
Renáta Tihanyi-Kovács, Balázs Ásványi, Erika Lakatos, Ferenc Bánáti, László Varga, Péter Böröcz
Effect of simulated transport conditions on microbiological properties of bottled natural mineral water
WATER 15:9 (2023)
https://doi.org/10.3390/w15091757
In the spirit of returning to nature and using science to increase crop productivity without posing any threat to the environment, researchers are paying attention to making natural products alternative sources of nutrients for plants at affordable prices. On top of this, chitosan and cyanobacteria have become popular in agriculture as metabolic enhancers, biofertilizers, and antimicrobial properties. Cyanobacteria are known to possess bio stimulating properties, whereas chitosan is well known for its inherent biological properties. To minimize nitrogen application, this experiment was conducted for the first time to check whether application of chitosan, microalgae or both with 50% nitrogen can balance the nutrient requirement for different physiological and biochemical development as effectively as a 100% nitrogen dose. The data were recorded only for the early vegetative stages, as the seeds were non-vernalized. The basic parameters recorded were hexose content, chlorophyll a, chlorophyll b, total phenol content (TPC) and relative water content (RWC). In most parameters, comparable results were found between the control (with a 100% recommended nitrogen dose) and other treatments (where either microalga, chitosan, or both were added). Whereas it was clearly shown that 50% of recommended nitrogen doses reduce the hexose, chlorophyll, and relative water contents. Thus, the treatments were effective in supplementing the developmental requirements. Therefore, the combined use of chitosan and cyanobacteria in crops significantly reduces nitrogen fertilization, increases photosynthesis, increases resistance to water stress, and increases antioxidant activity in modern agriculture.
Renáta Tihanyi-Kovács, Balázs Ásványi, Erika Lakatos, Ferenc Bánáti, László Varga, Péter Böröcz
Effect of simulated transport conditions on microbiological properties of bottled natural mineral water
Water 15 (9), 1757 (2023)
https://doi.org/10.3390/w15091757
Bottled mineral water is distributed globally through complex supply chains, making it available far beyond its bottling plants. In low-viscosity food matrices, invisible changes may occur due to shaking. The primary purpose of this research was to investigate the potential correlation between the intensity of mechanical agitation and the number of detectable microorganisms in bottled mineral water. The simulation of dynamic mechanical vibration was conducted using both time-accelerated and real-time tests. Freshly bottled natural mineral water and commercially available mineral water brands from different bottling locations and times were subjected to random vibration at three intensities as specified by the ASTM D-4169-16 standard, which simulates road transport on semi-trailer trucks. The study investigated the specific growth rate, the generation time, and the maximum cell numbers of microorganisms. The quantitative PCR (qPCR) technique was used to determine and compare the concentrations of microbes. Dynamic mechanical vibration affected the microbiome of mineral waters, influencing growth rates and generation times. In the case of waters from different bottling locations and times, the specific growth rate varied significantly for each water and for each intensity. This finding demonstrates that the microbiome composition of the water source and the interaction between microbes influence the response to mechanical impact. The time-accelerated test was shown to be suitable for analyzing the reaction of the microbiome of the tested matrix to the intensity and duration of vibration. The applied test protocol enabled the monitoring of changes in cell numbers by qPCR. All three intensities of the time-accelerated method were effective in testing the effects of real-time mechanical agitation on the microbiome.