Potential of organic compounds to control Varroa destructor Anderson & Trueman, on honey bee, Apis mellifera L. colonies was evaluated at Cuauhtémoc, Chihuahua, México (28°26′53″N, 106°49′46″W). Treatments were 1.16, 1.33, and 1.50 ml of oregano pure oil (carvacrol 60%); a mixture of oregano oil (7, 8, and 9% carvacrol) with canola oil (v/v); and as a biological control agent, native strains of Beauveria bassiana and Metarhizium anisopliae (108 CFU/g). The efficacy of organic compounds and biological agents was compared with that of amitraz (1%) to eliminate mites from infested colonies of honey bees. In two assays, amitraz was significantly (P < 0.01) the most effective acaricide, with a mean efficacy of 97% in eliminating V. destructor from infested honey bee colonies. However, the most effective organic compound after amitraz in killing V. destructor was 1.16 and 1.5 ml of oregano pure oil, with efficacies of 57 to 74% (P < 0.01). Results suggested that oregano pure oil should be considered a... Resumen. Se evaluó el potencial de diferentes compuestos orgánicos para el control de Varroa destructor en colonias de abejas Apis mellifera L., localizadas en Cuauhtémoc, Chihuahua, México (28°26′53″N, 106°49′46″O). Los tratamientos consistieron de 1.16, 1.33, y 1.5 ml de aceite de orégano puro (carvacrol 60%), la combinación de aceite de orégano (7, 8, y 9% carvacrol) con aceite de canola (v/v), y como agente de control biológico, cepas nativas de Beauveria bassiana y Metarhizium anisopliae (108 UFC/g). La eficacia de los compuestos orgánicos y agentes biológicos se comparó con la de amitraz (1%) para eliminar los ácaros de las colonias de abejas infestadas. En los dos ensayos, el amitraz fue significativamente (P < 0.01) el acaricida más eficiente con un 97% de eficiencia para eliminar V. destructor de las colonias de abejas infestadas. Mientras que, el compuesto orgánico más eficiente después de amitraz en la erradicación de V. destructor fue el aceite de orégano puro en dosis de 1.16 y 1.5 ml con efi...

The incorporation of Arthrospira platensis into dairy products offers health benefits but is limited by its undesirable aroma and flavor. This study evaluated three deodorization strategies—adsorption by activated carbon, extraction with ethanol, and fermentation with Saccharomyces cerevisiae—to improve the sensory profile of A. platensis and enhance its acceptability in yogurt. Deodorized powders were characterized for proximal and volatile composition and used to formulate yogurts at five concentrations (0.5–2.5% w/v). Texture, aroma volatile profile, and sensory attributes were assessed after yogurt production, while shelf-life quality attributes were monitored over 29 days of refrigerated storage. Yogurts containing fermented A. platensis showed higher sensory scores (>8.7/10), the greatest purchase intent (>71.4%), and improved texture, remaining acceptable at an addition level of 2.5%. In contrast, yogurts with untreated or carbon-activated treated A. platensis were only acceptable at low addition levels (≤0.5%) due to off-flavors and textural issues. Ethanol effectively reduced aldehydes and ketones (such as Safranal and β-Ionone), while fermentation eliminated pyrazines and generated desirable alcohols and acids (such as 1-Pentanol and Butanoic acid). These findings highlight fermentation as a promising strategy to deodorize A. platensis and improve its integration into dairy matrices, enabling the development of functional yogurts with enhanced sensory quality and nutritionally relevant microalgae content.

Introduction. Quality seed production is a limiting factor for bean cultivation in developing countries. Objective. To evaluate the effects of sun-drying at different exposure periods on the viability and vigor of bean seeds cv. ‘Cuba Cueto 25-9N’. Materials and methods. The study was conducted at the University of Artemisa, Cuba, from January to May 2024. Freshly harvested bean seeds cv. ‘Cuba Cueto 25-9N’ were sun-dried on jute sacks under three drying durations (24, 48, and 72 h) post-treatment seed moisture content and germination were evaluated as viability criteria. Vigor assessment included germination dynamics, emergence rate, electrical conductivity, and accelerated aging test. Data were analyzed using analysis of variance and means were compared using the Tukey’s test (p ≤ 0.05). Results. The 24 and 48 h drying treatments reduced seed moisture to levels that maintained both viability (92.66 and 84.33 % germination, respectively) or vigor. The 72 h drying treatment decreased moisture to 2.96 %, negativelyaffecting viability and vigor. Conclusions. Sun-drying of bean seeds for 24 and 48 h effectively reduced moisturewhile maintaining viability and vigor, contributing to the preservation of their physiological quality under resourcelimitedconditions. The 24 h treatment proved most efficient.