Soil salinity is a major global challenge, reducing fertility and crop productivity. This study evaluated the effects of various soil management practices on the physical, chemical, and microbial properties of saline soils. Six treatments, combining loosening, ploughing, disking, and gypsum amendment, were applied to solonetzic meadow soil with high sodium levels. Soil penetration resistance was measured using a Penetronik penetrometer, while chemical analyses included pH, total salt content, calcium carbonate (CaCO₃), humus, and exchangeable cations (Na⁺, K⁺, Ca²⁺, Mg²⁺). Microbial composition was determined through DNA extraction and nanopore sequencing. The results showed that level A had the lowest penetration resistance (333 ± 200 N/m²), indicating better conditions for plant growth. Gypsum and loosening treatment significantly improved penetration resistance (141 N/m², p < 0.001), while gypsum amendment enhanced chemical properties (p < 0.05, p < 0.01, and p < 0.001). Gypsum application balanced soil parameters and influenced microbial communities. Reduced tillage favored functionally important microbial genera but did not support fungal diversity (p > 0.05). These findings highlight the effectiveness of gypsum amendment and tillage practices, like loosening and disking, in mitigating salinity stress and fostering beneficial microbial communities. Combining gypsum with these tillage methods proved most effective in enhancing soil health, offering insights for sustainable soil management in saline environments.

Bioaerosols have risen as pivotal constituents of airborne particles. Closely intertwined with the agricultural domain, these particles exert a significant influence on crops through the dissemination of various microorganisms that modulate crop growth dynamics, adaptive responses to environmental stimuli, and the nutritional profile of agricultural products. As the main vector, airborne particles are at the forefront in the transmission of plant pathogens. Therefore, this review explains the main factors influencing their composition in agricultural settings and their spreading. Furthermore, it elucidates the complex bioaerosol-based communication networks, including bacteria–bacteria, bacteria–plant, and plant–plant interactions, mediated by specialized volatile organic compounds (VOCs) released by plants and bacterial volatile compounds (BVCs) produced by bacteria. These compounds play a crucial role in synchronizing stress responses and facilitating adaptive processes. They serve as a pathway for influencing and regulating the behavior of both plants and microorganisms. Delving into their origin and dispersion, we assess the key methods for their collection and analysis while also comparing the strengths and weaknesses of various sampling techniques. The discussion also extends to delineating the roles of such particles in the formation of biodiversity. Central to this discourse is an in-depth exploration of their role in the agricultural context, particularly focusing on their potential utility in forecasting pathogen transmission and subsequent plant diseases. This review also highlights the importance of applying bioaerosol-based strategies in the promotion of sustainable agricultural practices, thus contributing to the advancement of ecological balance and food security, which remains a neglected area in scientific research.

Biscuits are one of the most consumed bakery products that contain a high content of fat, sugar, and different additives that may cause various health problems. This has led to an increased focus on enriching bakery products with plant extracts to improve their nutritional and sensory properties. The objective of the current work was to investigate the effect of replacing wheat flour with plant extracts such as blueberry and cranberry (at concentrations of 3%, 6%, and 9%) and compare with control biscuits regarding the physico-chemical and color parameters. In addition, sensory analysis was conducted to determine the consumer acceptability of the enriched biscuits. The enrichment of biscuits with blueberry powder significantly increased the moisture content and decreased pH values (p < 0.05). Similarly, cranberry-enriched biscuits had a significantly higher moisture content, water activity, and decreased pH values compared to control samples (p < 0.05). On the other hand, enrichment of biscuits with either blueberry or cranberry powder significantly decreased lightness (L*), yellowness (b*), chroma value (C*), and h-value (h) but increased the redness values (a* value) of samples (p < 0.05). Our results showed that with increasing concentrations of plant extract addition in biscuits, the sensory attributes such as odor and taste were significantly improved. The results of the study suggest that the addition of plant extracts to biscuits improved their physico-chemical and sensory properties.

The use of plant extracts to enhance the nutritional profile and consumer appeal of food products has attracted considerable attention within the food industry. This is due to the fact that its high composition with bioactive ingredients affects the increase in nutritional value and the general acceptability of the product. The main focus of the food industry and researchers remains bakery products due to their high level of consumption and the suitability of combining them with different fruits. Given the prominence of bakery products in consumption and their compatibility with various fruits, investigating the enrichment of muffins with plant extracts is crucial. This was the main objective of this study, to improve the nutritional profile of muffins through berries’ incorporation and evaluate the consumers’ acceptability for these novel products. In this study, the muffins were enriched with cranberries and blueberries in powder form at concentrations of 3%, 6%, and 9%. Physicochemical parameters (such as weight, height, specific gravity, moisture, water activity, pH, and acidity), color, texture, and sensory parameters were analyzed in these samples, which were also compared with control samples without blueberry and cranberry powder. The results showed that pH and acidity were significantly different (p < 0.05) by the addition of blueberry powder, with pH values getting decreased and acidity values getting increased. The pH of the 9% enriched muffins measuring 5.38 and the acidity reaching 2.47 indicated a notable impact of extracts on the overall acidity level of the products showing comparable results to control samples. Hardness and gumminess as the main texture properties showed notable increase with the addition of blueberry and cranberry powders. Compared to control samples with 8.79 value of hardness, they achieved much higher values, 15.32 for cranberry and 10.58 for blueberry muffins, respectively. Similarly, they scored significantly higher values for gumminess, where cranberry muffins scored the value of 4.39 and blueberry muffins scored the value of 3.38, while control samples scored the value of 3.02. Furthermore, a direct relationship was observed between the concentration of these extracts and redness (a^∗), while the ratio is inverse for the parameters of lightness (L^∗), yellowness (b^∗), chroma (C^∗), and the value of hue angle (h). This factor is crucial to fulfill consumers’ requests for more attractive attributes of such products not only in taste but also in their physical appearance. Therefore, even the sensory evaluation has shown that consumers like samples with higher amounts of cranberry and blueberry, respectively, with 6% (51.7% for blueberry muffins) and 9% (43.3% for cranberry muffins). The evaluation of blueberry samples revealed that the control sample was not the least preferred, primarily due to the lack of a well‐defined taste in muffins with 3% extract; however, in the case of cranberry muffin evaluation, the control sample emerged as the least liked, indicating consumers’ acceptance of the changes in muffin formulation. This shows the impact of enriching such bakeries with berries for empowering the consumers’ attitudes and such product functionality in markets. Exploring the previously unaddressed area of enriching muffins with these berry powders, this research provides crucial information on the advantages, challenges, and nutritional enhancements associated with such formulations, filling a significant gap in the existing literature.

Soil microbes are central to carbon and nutrient cycling; however, the influence of tillage practices on plant–soil microbe interactions, particularly their contribution to carbon stabilization under increasing atmospheric CO₂, remains insufficiently understood. This systematic review evaluated 238 studies published between 2010 and 2025 from Scopus, Web of Science (WoS), and Google Scholar, of which 113 met the inclusion criteria related to carbon dynamics, agro-climatic conditions, and soil–microbial processes. Evidence indicates that conventional plowing (CP) disrupts microbial structure, habitat, and function, resulting in lower soil organic carbon (SOC) stocks and elevated CO₂ emissions. Conversely, conservation tillage promotes rhizodeposition, microbial biomass carbon (MBC) accumulation, and enhanced nitrogen (N) and phosphorus (P) availability, thereby increasing SOC sequestration and reducing CO₂ emissions. Overall, insights from this study will enhance our understanding of beneficial microbes that enhance carbon stabilization and root exudate compounds, which trigger specifically needed nutrients in the rhizosphere.

Instant noodles have become a staple convenience food worldwide, with rising consumption particularly among younger, busier populations. This study investigates consumer perceptions, health concerns, consumption habits, and purchasing behaviors related to pre-packaged noodles in Kosovo. A structured questionnaire was administered to 400 participants, exploring attitudes toward health impacts, ingredient awareness, product preferences, and purchasing motivations. Findings revealed mixed perceptions of noodle healthiness, with older and more educated individuals significantly more likely to view them as unhealthy (p < 0.001). Although most respondents expressed concern about ingredients such as fat, calories, and salt, awareness of additives like monosodium glutamate (MSG) remained low (p < 0.001), indicating a gap in consumer knowledge. Consumption patterns varied notably by age, gender, income, and health status. Younger and lower-income groups consumed noodles more frequently (p < 0.001), often driven by time constraints rather than taste or nutritional value. One-third of participants reported a sense of addiction, strongly linked to both frequency and portion size. When purchasing, consumers prioritized label clarity, origin, and natural ingredients over sensory appeal, and advertising exerted only a moderate influence on choices. These results suggest that while practical needs drive consumption, health concerns and demographic factors strongly shape perceptions and behavior. Efforts to reduce unhealthy consumption should focus on clearer labeling, accessible nutrition education, and promoting healthier, convenient alternatives.