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This study describes the development of a novel hemp germplasm using an accelerated breeding method. Two hemp varieties, ‘Balaton’ (green stem, very early female flowering) and ‘Chamaeleon’ (yellow stem, early maturing), were chosen for breeding. The breeding method involved crossing the varieties, manipulating light conditions to induce flowering, and performing artificial pollination. Yellow stem colour, a recessive trait from ‘Chamaeleon’, was successfully incorporated into the progeny within four generations in only twelve months overall. This demonstrates the effectiveness of the accelerated breeding method for introducing new traits and highlights the advantages of this method for rapid development of new hemp varieties compared to traditional breeding techniques. However, limitations such as potential inbreeding depression and the need for outdoor testing, are acknowledged.

The global consumption of dried mushrooms has increased worldwide because of their rich nutritional value and culinary versatility. Dehydration methods such as sun drying, hot air drying, freeze drying, and microwave drying are employed to prolong the shelf life of a food product. These methods can also affect the food product's nutritional value and the final product's microbial profile. Each technique affects the retention of essential nutrients like vitamins, minerals, and bioactive compounds differently. Additionally, these techniques vary in their effectiveness at reducing microbial load, impacting the dried mushrooms' safety and shelf life. This review addresses the gap in understanding how different dehydration methods influence dried mushrooms' nutritional quality and microbial safety, which is crucial for optimizing their processing and consumption. It targets researchers, food processors, and consumers seeking to improve the quality and safety of dried mushrooms. This review comprehensively examines the impact of major dehydration techniques, including sun drying, hot air drying, microwave drying, and freeze drying, on the nutritional and microbial profiles of dried mushrooms. Each method is evaluated for its effectiveness in preserving essential nutrients and reducing microbial load. Current research indicates that freeze drying is particularly effective in preserving nutritional quality, while hot air and microwave drying significantly reduce microbial load. However, more well-designed studies are needed to fully understand the implications of these methods for safety and nutritional benefits. These findings are valuable for optimizing dehydration methods for high-quality dried mushrooms that are suited for culinary and medicinal use. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

The aim of the present study is to evaluate the antioxidant properties of wild blackberry fruits as well as their possible use in powdered form as a functional ingredient. For this, ultrasound-assisted extraction optimization, ripening stage evaluation, and wild blackberry powder incorporation into a real food matrix were applied. The optimum conditions for extraction were as follows: 60% MeOH, 20 min of extraction time, acidification with 0.5% HCl, and a 1:40 g/mL solid-to-solvent ratio, which allowed the following yields: total polyphenol content (TPC): 53.8 mg GAE/g; total flavonoid content (TFC): 5.78 mg QE/g; total monomer anthocyanin content (TMA): 11.2 mg CGE/g; 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH): 71.5 mg AAE/g; IC50: 52.3 µg/mL. The study also highlighted that, during the ripening process, the TPC (41.4%), TFC (17.0%), and DPPH levels (66.4%) of the fruits decreased while the TMA yield increased. The incorporation of blackberry powder at different levels (5–20%) increased the TPC, TFC, TMA, and antioxidant properties of muffins. Although the muffins enriched with 20% wild blackberry powder had the best chemical properties (TPC: 3.15 mg GAE/g; TFC: 0.52 mg QE/g; TMA: 0.23 mg CGE/g; DPPH: 1.70 mg AAE/g; IC50: 1.65 mg/mL), the sensory analysis showed that the addition of blackberry fruit at a concentration of 10% to the muffins resulted in the best consumer acceptability. [ABSTRACT FROM AUTHOR]

The dairy industry generates wastewater characterised by high levels of biological and chemical oxygen demands representative of their high degree of organic content; mainly carbohydrates, proteins and fats that originate from milk. Several investigations have been conducted into the reuse of dairy wastewater, e.g. membrane processes are a promising method to treat such wastewater. Earlier works have proven that with membrane filtration an appropriate degree of retention can be achieved and the permeate can be reused. However, membrane fouling is a limiting factor in these processes. Advanced oxidation processes (AOPs) are widely used in the fields of water and wastewater treatments and are known for their capability to mineralise a wide range of organic compounds. AOPs also exhibit some other effects on the filtration process, e.g. the microflocculation effect of ozone may play a significant role in increasing the elimination efficiency and causing a decreased level of irreversible fouling. By comparing ozone and Fenton pre-treatment (FPT) processes it can be shown that the fouling propensity of pre-treated pollutants does not depend on the pre-treatment method, while FPT was proven to be more efficient in improving the level of flux.

In this study, we examined the yield and oil quality of eight different grape varieties. For the experiments, the grape seeds were obtained from the Benedictine Pannonhalma Archabbey in the northwestern region of Hungary. The aim of the studies was to determine the oil yield obtained by extraction and to examine the differences between the fatty acid composition, antioxidant capacity, and total polyphenol content of the oils of different grape varieties. Based on the results, the oil content of the grape seeds varied between 99.91 g/kg and 126.74 g/kg. The grape seed oils analysed contained significant amounts of stearic acid (3.42–9.93%), palmitic acid (7.81–10.66%), oleic acid (14.29–19.92%), and linoleic acid (66.85–72.47%). Besides, the grape seed oils tested contained several other fatty acids in small amounts. There were significant differences in the total antioxidant and total polyphenol content of the oils. Total polyphenol content ranged from 0.24 to 1.13 mg GAE/g, while the total antioxidant content changed between 0.12 and 0.78 μg TEAC/g. The results show that the studied varieties are suitable for the production of table grape seed oil based on their oil yield, and the oils have favourable, health-protecting properties in terms of their quality.

Quality coffee consumption is increasing nowadays; however, quality can only be achieved through appropriate cultivation and processing techniques. The study is aimed at using high-performance liquid chromatography (HPLC) and spectrophotometric techniques for evaluating different coffee varieties grown in Ethiopia based on caffeine, antioxidant, and polyphenol content. Despite coming from various coffee-growing regions, all of the tested coffee varieties (heirloom, forest coffee, heirloom 2, bourbon, mixed heirloom, and catuai) underwent wet processing. The data revealed that the caffeine content ranged from 0.14 to 0.37 mg/g, total antioxidant content from 63.75 to 78.05 mg AAE/g, and total polyphenol content from 27.08 to 31.04 mg GAE/g in the selected varieties. The findings show that the amount of the identified compounds is significantly (p ≤ 0.05) influenced by the variety type, growing area, and processing (intensity of roasting). The different coffee varieties were also tested for sensory quality, and the findings suggest that the typical coffee drinker prefers fruity flavors in their coffee, along with medium acidity and roasting intensity levels. The cultivation and processing technologies used in coffee production have a significant impact on the quality and sensory enjoyment of coffee. [ABSTRACT FROM AUTHOR]