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5 pages, 236 KiB

Open AccessProceeding Paper

Health-Promoting Effects of Goji Berries (Lycium barbarum): A Literature Overview

by Michele Antonelli and Davide Donelli

Biol. Life Sci. Forum 2024, 40(1), 1; https://doi.org/10.3390/blsf2024040001 - 11 Dec 2024

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This literature overview examines the findings of meta-analyses investigating the health impacts of Goji berries and their derivatives. The aim was to provide a synthesis of available evidence regarding the potential benefits of Goji berries in various health parameters. A literature search (conducted [...] Read more.

This literature overview examines the findings of meta-analyses investigating the health impacts of Goji berries and their derivatives. The aim was to provide a synthesis of available evidence regarding the potential benefits of Goji berries in various health parameters. A literature search (conducted in April 2024) yielded 1288 research items, from which five meta-analyses met the inclusion criteria. The included studies varied in the number of clinical trials, ranging from 4 to 10, with participant numbers spanning from 161 to 548. Participants predominantly comprised healthy individuals or those with metabolic disorders. Goji berries were administered orally in forms such as fruit juice, dried products (up to 90 g/day), or polysaccharide extracts, with dosages ranging from 120 mL daily for juice to 150–300 mg daily for polysaccharide extracts. Intervention durations varied from 2 weeks to 3 months. Results indicated favorable effects of Goji berries and their derivatives on lipid profile (elevation of HDL cholesterol levels by approximately 10–15 mg/dL), glucose metabolism (reduction of fasting glucose concentrations by around 7–6 mg/dL), oxidative stress, and quality of life, including an anti-fatigue effect. However, no significant effects were observed on body weight or blood pressure. In conclusion, this review suggests that Goji berries may offer potential health benefits, particularly in improving lipid and glucose metabolism, and reducing oxidative stress. However, further research is warranted to elucidate the full extent of their effects, ensuring evidence-based recommendations for clinical practice. Standardization of study methodologies and adherence to reporting guidelines are crucial for advancing knowledge in this field. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

10 pages, 1640 KiB

Open AccessProceeding Paper

Lamiaceae Plants and Cardiovascular Health: A Patent-Driven Path to Functional Foods

by Reda El Boukhari and Ahmed Fatimi

Biol. Life Sci. Forum 2024, 40(1), 2; https://doi.org/10.3390/blsf2024040002 - 12 Dec 2024

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Abstract

The Lamiaceae family of medicinal plants holds immense promise in the development of functional foods aimed at preventing and treating cardiovascular diseases (CVDs). These plants are rich in bioactive compounds, such as phenolic acids, flavonoids, and terpenoids, which act as potent enzyme inhibitors [...] Read more.

The Lamiaceae family of medicinal plants holds immense promise in the development of functional foods aimed at preventing and treating cardiovascular diseases (CVDs). These plants are rich in bioactive compounds, such as phenolic acids, flavonoids, and terpenoids, which act as potent enzyme inhibitors and exhibit strong antioxidant, anti-inflammatory, and antihyperlipidemic properties. Key phenolic compounds, such as rosmarinic acid and caffeic acid, along with flavonoids like luteolin, apigenin, and quercetin, contribute to these health benefits. Essential oils derived from Lamiaceae species have demonstrated diverse biological activities, including vasorelaxant, thrombolytic, and cytotoxic effects, making them valuable in nutraceutical formulations. This study analyzes and investigates global patent trends related to Lamiaceae plants targeting cardiovascular health, focusing on applications in nutraceuticals and functional foods. Using patent databases, we examine the technological landscape, identify leading applicants, and evaluate the geographical distribution of innovations. Our analysis reveals a notable increase in patent filings since the late 1970s, peaking in 2007, indicating a growing interest in leveraging Lamiaceae plants for cardiovascular health. Tianjin Tasly Pharmaceuticals Co., Ltd. emerges as a leading applicant, reflecting active engagement by pharmaceutical companies alongside independent researchers and organizations. Geographically, China leads patent activity, followed by the United States and Europe, underscoring global interest and market potential. Key International Patent Classification (IPC) codes identified include A61K36/53 (Lamiaceae extracts), A61P9/00 (cardiovascular drugs), and A61P9/10 (treatments of ischemic or atherosclerotic diseases). These findings highlight the therapeutic and commercial relevance of Lamiaceae bioactives, offering insights into their potential in advancing cardiovascular health and shaping the future of the functional food and nutraceutical industries. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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8 pages, 1589 KiB

Open AccessProceeding Paper

A Case Study About the Perception of Food Safety in Consumers of Fresh Produce from Local and Small Farmers in the North of Portugal

by Ariana Macieira and Paula Teixeira

Biol. Life Sci. Forum 2024, 40(1), 3; https://doi.org/10.3390/blsf2024040003 - 19 Dec 2024

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Abstract

Consumption of fruit and vegetables from small and local producers has increased over the years, as a result of the benefits linked to this supply chain. As consumption has increased, there has also been a rise in foodborne outbreaks associated with this type [...] Read more.

Consumption of fruit and vegetables from small and local producers has increased over the years, as a result of the benefits linked to this supply chain. As consumption has increased, there has also been a rise in foodborne outbreaks associated with this type of market. Consumers are increasingly concerned about the food they eat and how it is produced. This type of market allows consumers to access such information more easily and directly, fostering a closer connection between producers and end consumers. But is food safety one of their concerns? The aim of this study was to understand what these consumers think about food safety in general and in relation to this type of market. A survey was conducted in the North of Portugal among consumers of fresh produce from local and small farmers to assess their awareness of food safety in fresh produce and their confidence in the products they consume. Only 25% of respondents admitted to having little knowledge about food safety, 46.9% stated they had a good level of knowledge, and 25% replied that they knew a lot about it. An amount of 50% said they had obtained this information through self-education and 36.4% through professional practice. Moreover, 76.7% did not believe that the products posed a risk to their health, and 16.7% said they did not know whether the products are hazardous or not. The majority of consumers perceived that they have a general knowledge of food safety and believe that the fruit and vegetables they consume from small and local producers do not pose a risk to their health. Given that 50% of consumers have obtained information about food safety on an individual basis, is this information sufficient to help them make informed purchasing decisions? The question remains. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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7 pages, 655 KiB

Open AccessProceeding Paper

Optimization of the Conditioning and Drying Stages of Table Olive By-Products to Obtain New Powdered Ingredients

by Patricia Rus-Fernández and Ana Fuentes

Biol. Life Sci. Forum 2024, 40(1), 4; https://doi.org/10.3390/blsf2024040004 - 24 Dec 2024

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Abstract

The discards from table olive production, mainly defective or out-of-size olives, have the potential to be considered an excellent source of bioactive compounds; however, their high salt content may restrict their use. This work aims to obtain new powdered ingredients derived from table [...] Read more.

The discards from table olive production, mainly defective or out-of-size olives, have the potential to be considered an excellent source of bioactive compounds; however, their high salt content may restrict their use. This work aims to obtain new powdered ingredients derived from table olives by-products. The discards were subjected to a conditioning process comprising washing and pressing stages to reduce the salt and moisture contents. The resulting olive paste was convective-dried at 70 °C up to constant weight. The thin-layer modelling was assessed to explain the drying kinetics. The findings showed up to a 75% salt content reduction with the washing stage in the conditioning. Considering all the conditioning combinations, the drying process of the table olive discards was completed in 5 h. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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5 pages, 1416 KiB

Open AccessProceeding Paper

Inhibition of Migration of SW-480 Cells Induced by Royal Jelly Due to Reduction of β-Catenin

by Milena Jovanović and Dragana Šeklić

Biol. Life Sci. Forum 2024, 40(1), 5; https://doi.org/10.3390/blsf2024040005 - 26 Dec 2024

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Abstract

Royal jelly (RJ), a natural bee product known for its abundance of bioactive compounds, is often referred to as a “superfood” and has been utilized in alternative medicine for centuries. Numerous studies have highlighted its therapeutic properties, including anticancer activity. A major challenge [...] Read more.

Royal jelly (RJ), a natural bee product known for its abundance of bioactive compounds, is often referred to as a “superfood” and has been utilized in alternative medicine for centuries. Numerous studies have highlighted its therapeutic properties, including anticancer activity. A major challenge in standard cancer therapy is the migration of cancer cells, which leads to metastasis and the formation of secondary tumors with often fatal outcomes. Cancer cell migration is facilitated by the epithelial-to-mesenchymal transition (EMT) and the aberrant activation of the Wnt/β-catenin signaling pathway. A key component of this pathway, the transcription factor β-catenin, regulates the expression of various cellular components that play critical roles in cell motility. This study investigated the antimigratory potential of RJ on the colorectal cancer cell line SW-480 and its effects on β-catenin protein expression. RJ significantly suppressed the motility of SW-480 cells and markedly reduced β-catenin protein levels 24 h after treatment. These findings underscore the potential of RJ as a functional food to regulate colorectal cancer cell motility through modulation of β-catenin, thereby reducing disease aggressiveness. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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9 pages, 535 KiB

Open AccessProceeding Paper

Edible Films with Protein and Bioactive Compounds from Arthrospira sp.

by Valter F. R. Martins, Fátima Poças, Manuela Pintado, Rui M. S. C. Morais and Alcina M. M. B. Morais

Biol. Life Sci. Forum 2024, 40(1), 6; https://doi.org/10.3390/blsf2024040006 - 2 Jan 2025

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Abstract

Arthrospira sp. is an alternative source of protein in the food chain, but it may also be considered a source of phenolic compounds with interesting properties, such as antioxidant and antimicrobial properties. In active packaging, these two properties are essential. In the present [...] Read more.

Arthrospira sp. is an alternative source of protein in the food chain, but it may also be considered a source of phenolic compounds with interesting properties, such as antioxidant and antimicrobial properties. In active packaging, these two properties are essential. In the present work, two extracts were produced: one extract rich in protein and another in bioactives. These two extracts were used in the production of an edible film composed of alginate (2%) + protein extract (0.5%) + bioactive extract (0.25%) with high antioxidant activity: ABTS of 1537.50 ± 191.87 and DPPH of 190.75 ± 15.53 µM TE/mg film. All the edible films produced had good physical properties, such as 100% solubility in water and ethanolic solutions. The films with alginate and protein-rich extract and or without bioactive-rich extract presented lower water vapor permeability—12.28 ± 3.01 g⋅mm⁻²⋅day⁻¹⋅kPa⁻¹ and 14.39 ± 3.64 g⋅mm⋅m⁻²⋅day⁻¹⋅kPa⁻¹, respectively—than the alginate film. In addition, the film with alginate- and protein-rich extract presented an acceptable color. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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8 pages, 578 KiB

Open AccessProceeding Paper

Evaluation of Bacteriostatic Effect of Rosemary and Oregano Essential Oils Against a Non-Pathogenic Surrogate of Salmonella spp. (E. coli ATCC 9637)

by Theodore John Magtalas and Gerieka Ramos Anapi

Biol. Life Sci. Forum 2024, 40(1), 7; https://doi.org/10.3390/blsf2024040007 - 6 Jan 2025

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Abstract

Control of bacterial growth in food is essential to maintaining food quality and safety. The use of food additives is one answer raised to address this problem. However, some synthetic antimicrobial additives pose minor to serious health risks to consumers. Natural antimicrobial additives [...] Read more.

Control of bacterial growth in food is essential to maintaining food quality and safety. The use of food additives is one answer raised to address this problem. However, some synthetic antimicrobial additives pose minor to serious health risks to consumers. Natural antimicrobial additives are potential alternatives to synthetic additives that can control microbial growth without significant health risks. This study evaluated the bacteriostatic effect of rosemary essential oil (REO) and oregano essential oil (OEO) against E. coli ATCC 9637, a non-pathogenic surrogate of Salmonella spp. in culture and in raw chicken breast. Final concentrations of 1.5% REO and 0.15% OEO were added to cultures of E. coli ATCC 9637, and the growth rate was evaluated. Raw chicken breast pieces were dipped in E. coli ATCC 9637 cultures prior to being dipped in 1.5% REO and 0.15% OEO. The chicken samples were then taken at two-day intervals, and the growth of E. coli ATCC 9637 was analyzed. No growth was observed in the cultures after a 24 h incubation period. The chicken samples treated with 1.5% REO resulted in a 0.69 log reduction compared to the positive control, while those treated with 0.15% OEO resulted in a 0.31 log reduction (p < 0.05). This shows that REO and OEO are effective against E. coli ATCC 9637 and have promise as natural antimicrobial agents. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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8 pages, 805 KiB

Open AccessProceeding Paper

The Effect of Adding Degreased Flaxseeds on the Quality of Pork Sausages

by Tomasz Florowski, Anna Florowska, Daria Wodzyńska, Marta Chmiel, Lech Adamczak and Dorota Pietrzak

Biol. Life Sci. Forum 2024, 40(1), 8; https://doi.org/10.3390/blsf2024040008 - 13 Jan 2025

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Abstract

The aim of the study was to assess the effect of adding degreased flax seeds (DFS; 2%, 4%, 6%, and 8%) on the quality of homogenized pork sausages. It was found that the 2% DFS addition to the batter had no effect on [...] Read more.

The aim of the study was to assess the effect of adding degreased flax seeds (DFS; 2%, 4%, 6%, and 8%) on the quality of homogenized pork sausages. It was found that the 2% DFS addition to the batter had no effect on most of the analyzed quality parameters of sausages (i.e., cooking and reheating loss, water activity, pH, L* and a* color parameters, water, protein and fat content, shear and compression force, elasticity, and meat taste). However, a 2% DFS addition resulted in an increase b* color parameter, reduction in the intensity of the meat odor, and the appearance of the odor and taste of flax seeds in the product, as well as a slight deterioration in its overall desirability. The higher the DFS addition, the more pronounced its adverse effect on the product quality, especially its sensory quality. A large addition of DFS to the batter also caused a significant reduction in the shear force of sausages, a reduction in the L* and a* color parameters, and an increase in the pH value. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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6 pages, 214 KiB

Open AccessProceeding Paper

Effects of Germination Periods on Proximate, Mineral, and Antinutrient Profiles of Pearl Millet (Pennisetum glacum) and Grain Amaranth (Amaranth cruentus) Flours

by Samuel Olufemi Owolade, Olufunke Oluseyi Ezekiel and Olaide Ruth Aderibigbe

Biol. Life Sci. Forum 2024, 40(1), 9; https://doi.org/10.3390/blsf2024040009 - 13 Jan 2025

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Abstract

Protein and minerals are central to human diets. This study investigated the effects of germination periods (24 h, 48 h, and 72 h) as a pretreatment process on the nutritional and antinutritional components of pearl millet and amaranth grain flours (28 ± 0.1 [...] Read more.

Protein and minerals are central to human diets. This study investigated the effects of germination periods (24 h, 48 h, and 72 h) as a pretreatment process on the nutritional and antinutritional components of pearl millet and amaranth grain flours (28 ± 0.1 °C). The results showed significant differences (p < 0.05) in the proximate, mineral, and antinutrient factors of the samples. The highest protein content, 8.61% in the millet and 17.37% in the amaranth, was observed after 24 h of germination. Specifically, the protein content in the millet after 24 h of germination, 8.61%, was significantly higher than after 72 h, which was 8.07%, and also higher than in the ungerminated millet flour, which was 7.71%. Furthermore, the concentration of iron (Fe) in the millet after 24 h, 48 h, and 72 h of germination was 4.77 mg/100 g, 4.90 mg/100 g, and 4.96 mg/100 g, while in the amaranth; they were 4.10 mg/100 g, 5.86 mg/100 g, and 5.89 mg/100 g. The iron concentration in the ungerminated millet flour, 3.31 mg/100 g, was significantly lower than what was observed in the germinated millet across the periods. A similar trend was observed in the amaranth. In terms of antinutrients, a notable reduction in their concentration was observed as the germination periods increased. The concentration of phytates in the millet ranged from 0.173 g to 0.836/100 g. However, the phytate concentration significantly decreased from 0.836 g/100 g in the ungerminated millet flour to 0.326 g/100 g, 0.230 g/100 g, and 0.173 g/100 g after 24 h, 48 h, and 72 h of germination, respectively. This study shows the potential influence of germination periods on the quality of grains such as millet and amaranth. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

6 pages, 242 KiB

Open AccessProceeding Paper

Hydrolysates from a Whey Protein Concentrate Are a Promising Functional Ingredient for Diabetes Control via DPP-IV Inhibition

by Selene Isabel Alvarez-Chávez, Itzury Reyes-Ramírez, Luis Guillermo González-Olivares, Jesús Guadalupe Pérez-Flores, Elizabeth Contreras-López, Laura Berenice Olvera-Rosales, Laura García-Curiel and Emmanuel Pérez-Escalante

Biol. Life Sci. Forum 2024, 40(1), 10; https://doi.org/10.3390/blsf2024040010 - 15 Jan 2025

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Abstract

The circular economy has been a strategy for diminishing waste and improving the use of natural resources and energy in different industrial sectors. The food industry is a manufacturing and service sector with few incorporations into sustainable development from the circular economy philosophy [...] Read more.

The circular economy has been a strategy for diminishing waste and improving the use of natural resources and energy in different industrial sectors. The food industry is a manufacturing and service sector with few incorporations into sustainable development from the circular economy philosophy due to the absence of concrete or real scenarios to be carried out. The dairy industry has incorporated some strategies to mitigate the contamination, producing whey concentrate powders and their hydrolysates as alternatives. Thus, the work aimed to produce hydrolysates with antidiabetic functions from the hydrolysis with alcalase and flavourzyme of whey protein concentrate with 80% protein. Dispersions of whey powder were prepared in phosphate buffer at pH = 7.5 and hydrolyzed for 6 h at 60 °C and 130 rpm. The hydrolysates produced maintained an antidiabetic activity between 43% and 52% from dipeptidyl peptidase IV (DPP-IV) inhibition, with the alcalase enzyme slightly better. Thus, the enzymatic process tested on whey protein concentrate generated a promising ingredient for glycemic control. Full article

(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

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