Search Results (12)

This study aimed to enhance the nutritional value of jellies by fortification with polyphenol extracts derived from Pinus sylvestris L. shoots at various maturation stages. Pinus sylvestris L., a coniferous species, is widely used in traditional medicine and functional foods due to its antioxidant, anti-inflammatory, and antimicrobial properties. Its needles, bark, and shoots are commonly used to extract bioactive compounds such as phenolic acids and flavonoids. In the current study, extracts were derived from young shoots collected directly from natural forest environments and processed using a decoction method to preserve bioactive compounds. The novel jelly formulations were prepared using pine shoots harvested at three maturity stages: stage I (4 cm), stage II (8 cm), and stage III (12 cm). All determinations were conducted both on the pure decoction extracts and the jelly samples to ensure a comprehensive analysis. High-performance liquid chromatography coupled with electrospray ionization mass spectrometry (HPLC-ESI-MS) allowed the identification of eight phenolic acids and six flavonoids in the samples. Significant differences were observed between the pine shoot extracts and jellies at different development stages. Notably, stage II exhibited optimal polyphenol content (312.2 mg GAE/100 g), DPPH free radical scavenging activity (94.9%), dry matter content (79.5%), and acidity (0.79% citric acid/g). A similar pattern emerged in the jelly samples (jelly2 (pine decoction stage II) > jelly1 (pine decoction stage I) > jelly3 (pine decoction stage III)). All extracts demonstrated antioxidant potential in DPPH free radical quenching assays. FTIR analysis evaluated structural changes in phenolic compounds during jelly formulation, focusing on key absorption bands at 1600 cm⁻¹ (C=C stretching) and 3336 cm⁻¹ (-OH stretching) using a Shimadzu IR Prestige-21 spectrophotometer. Compared to extracts, jellies showed diminished band intensities, indicating thermal degradation of phenolic compounds during processing. This aligns with observed reductions in antioxidant capacity and phenolic content, suggesting partial destabilization of these bioactive compounds. However, their integration into the jelly matrix highlights the potential for functional applications. The textural attributes of jellies were also assessed, and differences were attributed to the changes in acidity and moisture content of the pine shoots during maturation. Pine shoot extracts at specific maturation stages are valuable sources of antioxidant and polyphenol compounds and were successfully employed in functional applications belonging to the food or nutraceutical industry. Full article

Taking into account the increasing number of antibiotic-resistant bacteria, actual research focused on plant extracts is vital. The aim of our study was to investigate leaf and stem ethanolic extracts of Artemisia absinthium L. and Artemisia annua L. in order to explore their antioxidant and antibacterial activities. Total phenolic content (TPC) was evaluated spectrophotometrically. Antioxidant activity was evaluated by DPPH and ABTS. The antibacterial activity of wormwood extracts was assessed by minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) in Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella enteritidis cultures, and by zone of inhibition in Klebsiella carbapenem-resistant enterobacteriaceae (CRE) and Escherichia coli extended-spectrum β-lactamases cultures (ESBL). The Artemisia annua L. leaf extract (AnL) exhibited the highest TPC (518.09 mg/mL) and the highest expression of sinapic acid (285.69 ± 0.002 µg/mL). Nevertheless, the highest antioxidant capacity (1360.51 ± 0.04 µM Trolox/g DW by ABTS and 735.77 ± 0.02 µM Trolox/g DW by DPPH) was found in Artemisia absinthium L. leaf from the second year of vegetation (AbL2). AnL extract exhibited the lowest MIC and MBC for all tested bacteria and the maximal zone of inhibition for Klebsiella CRE and Escherichia coli ESBL. Our study revealed that AbL2 exhibited the best antioxidant potential, while AnL extract had the strongest antibacterial effect. Full article

As is well known, apples are the most complex fruit in terms of nutritional compounds, with a high content of fiber, vitamins (vitamins C, A, B3), and minerals. Both fruits and vegetables are important sources of nutrients for infants’ nutrition and healthy development. The purpose of this study was to develop and analyze baby food purees obtained from apples and vegetables. Ten types of baby purees were obtained from the most-consumed varieties of apples from Romania, along with purees of carrots, pumpkin and celery. The resulting samples were analyzed in terms of moisture, ash content, titratable acidity, and vitamin C content. The total polyphenol content was assessed by the Folin–Ciocalteu method, while total antioxidant capacity was determined by the DPPH method; moreover, the color parameters and textural properties were also assessed. Following the results obtained, the purees can be introduced into the diet of infants and children, providing them with the necessary vitamins and minerals for optimal development. The analyses performed on both fresh and sterilized products highlighted the effects of heat treatment on the components of the product. The most important changes were observed in the vitamin C content, which was decreased by 50–70% in all ten purees. Total polyphenol content (TPC) increased in sterilized samples up to 70 mg GAE/100 g. Antioxidant capacity (AC) almost doubled its value in some samples after the thermal process application. Regarding the adhesiveness and deformation at hardness, which represented the main parameters for baby’s food, the value increased in the sterilized product, making the product more suitable for infants. This survey provides a detailed description of the development of baby food purees, showing the conveniences of developing purees for children based on fruits and vegetables. Full article

Acheta domesticus (L.1758) has been recently accepted by the European Union as a novel food, being the third insect that has been approved for human consumption. Nowadays, researchers’ attention is focused on exploiting new protein sustainable sources, and, therefore, insect flour has gained more and more interest. Organic acids, fatty acids, amino acids, aroma volatile compounds, and minerals were analyzed through HPLC-RID (High-performance liquid chromatography), GC-MS (Gas chromatography-mass spectrometry), LC-MS (Liquid chromatography–mass spectrometry), ITEX/GC-MS and AAS (Atomic Absorption Spectrophotometry), respectively. Fermentation of the insect flour with Lactobacillus plantarum ATCC 8014 strain (Lp) leads to an increase in organic acids such as lactic, acetic, and oxalic, whilst citric acid decreases its value. SFA (saturated fatty acids) and MUFA (monosaturated fatty acids) groups were positively influenced by Lp fermentation; meanwhile, PUFA (polysaturated fatty acids) decreased during fermentation. A positive trend was observed for amino acids, aroma volatile content, and minerals enhancement during insect sourdough fermentation, mainly at 24 h of fermentation. Acheta domesticus (A. domesticus) sourdough fermentation represents a new tool that needs to be further exploited aiming to improve the nutritional qualities of the final products. Full article

The use of gentamicin (GM) is limited due to its nephrotoxicity mediated by oxidative stress. This study aimed to evaluate the capacity of a flavonoid-rich extract of Sambucus nigra L. elderflower (SN) to inhibit lipoperoxidation in GM-induced nephrotoxicity. The HPLC analysis of the SN extract recorded high contents of rutin (463.2 ± 0.0 mg mL⁻¹), epicatechin (9.0 ± 1.1 µg mL⁻¹), and ferulic (1.5 ± 0.3 µg mL⁻¹) and caffeic acid (3.6 ± 0.1 µg mL⁻¹). Thirty-two Wistar male rats were randomized into four groups: a control group (C) (no treatment), GM group (100 mg kg⁻¹ bw day⁻¹ GM), GM+SN group (100 mg kg⁻¹ bw day⁻¹ GM and 1 mL SN extract day⁻¹), and SN group (1 mL SN extract day⁻¹). Lipid peroxidation, evaluated by malondialdehyde (MDA), and antioxidant enzymes activity—superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPX)—were recorded in renal tissue after ten days of experimental treatment. The MDA level was significantly higher in the GM group compared to the control group (p < 0.0001), and was significantly reduced by SN in the GM+SN group compared to the GM group (p = 0.021). SN extract failed to improve SOD, CAT, and GPX activity in the GM+SN group compared to the GM group (p > 0.05), and its action was most probably due to the ability of flavonoids (rutin, epicatechin) and ferulic and caffeic acids to inhibit synthesis and neutralize reactive species, to reduce the redox-active iron pool, and to inhibit lipid peroxidation. In this study, we propose an innovative method for counteracting GM nephrotoxicity with a high efficiency and low cost, but with the disadvantage of the multifactorial environmental variability of the content of SN extracts. Full article

Serious issues and challenges of the world’s population are represented by dwindling natural food resources and the scale-up of sustainable food manufacturing. Therefore, the valorization of co-products from the food industry represents new methods for food development. The principal goal of the study was to capitalize rose hip (Rosa canina) co-product powder in extrudates, highlighting its influence on extrusion parameters, physicochemical, and nutritional characteristics. The water absorption index, swelling index, and hygroscopicity increased with the rose hip co-product addition. Furthermore, water solubility index, expansion index, porosity, image parameters (area and perimeter) of the extrudates decreased. Lycopene, β-Carotene, Zea-esters, and lutein were the main carotenoids identified in the extrudates; whereas Catechin, Di-gallic acid, Procyanidin dimmer 1, Procyanidin dimmer 2, and Isorhamnetin-glucuronide were the main flavonoids. Strong Pearson correlations were identified between carotenoids, total flavonoids, vitamin C, total folate, and antioxidant activity. Valorization of the Rosa canina powder co-product led to value-added products—corn extrudates—rich in bioactive compounds. Full article

Wheat (Triticum aestivum) is one of the most extensively cultivated and used staple crops in human nutrition, while wheat bread is annually consumed in more than nine billion kilograms over the world. Consumers’ purchase decisions on wheat bread are largely influenced by its nutritional and sensorial characteristics. In the last decades, metabolomics is considered an effective tool for elucidating the information on metabolites; however, the deep investigations on metabolites still remain a difficult and longtime action. This review gives emphasis on the achievements in wheat bread metabolomics by highlighting targeted and untargeted analyses used in this field. The metabolomics approaches are discussed in terms of quality, processing and safety of wheat and bread, while the molecular mechanisms involved in the sensorial and nutritional characteristics of wheat bread are pointed out. These aspects are of crucial importance in the context of new consumers’ demands on healthy bakery products rich in bioactive compounds but, equally, with good sensorial acceptance. Moreover, metabolomics is a potential tool for assessing the changes in nutrient composition from breeding to processing, while monitoring and understanding the transformations of metabolites with bioactive properties, as well as the formation of compounds like toxins during wheat storage. Full article

Elderberry growth phases represent an irreversible process involving a series of biochemical changes that have an extremely important impact on nutritional characteristics. The aim was to assess the impact of genotype and maturity stage on phenolic compounds, antioxidant capacity and mineral profile in Sambucus plants harvested during different growth phases, from green elder flower buds to purple-black elderberries, including pollen, peduncles and seeds. Growth phases proved to have a greater influence compared to varieties. The green buds and flowers of both varieties had a high concentration of quercetin 3-rutinoside, also termed the key compound of the study. It was found that antioxidant activity varied in the following order: blooming elder flower pollen > white elder flower buds > blooming elder flowers. Based on these findings, several novel food ingredients and supplements could be obtained in order to develop innovative health-promoting products. Full article

Numerous empirical studies have already been conducted on the innovative fat-replacing system defined as oleogel, creating a real urge for setting up a framework for future research, rather than conducting studies with arbitrary methods. This study re-evaluates the utility of some analyses and states some conclusions in order to eliminate the reluctance of food processors and consumers towards the utilization of oleogels as ingredients. The review presents extensively the methods applied for the characterization of various oleogels, while highlighting their addressability or inconveniences. The discussed methods were documented from the research published in the last five years. A classification of the methods is proposed based on their aims or the utility of the results, which either describe the nano-structure and the network formation, the quality of the resulting oleogel or its suitability as food ingredient or other edible purposes. The general conclusions drawn for some classes of oleogels were also revisited, in order to ease the understanding of the oleogel behaviour, to encourage innovative research approaches and to stimulate the progress in the state of art of knowledge. Full article

In recent years, food products manufactured with buckwheat and sprouts flours have attracted widespread interest due to their high nutritional value with various health benefits, becoming more and more popular. The purpose of this study was to assesses the influence of buckwheat and sprouts flours on the nutritional, sensorial and textural characteristics on the final baked products. In order to achieve these goals, methods like HPLC-RID (High-Perfomance Liquid Chromatography with Refractive Index Detection), aluminum chloride colorimetric assay, Folin-Ciocalteu and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) were used to determine fructose, glucose, sucrose, maltose; total flavonoids, total phenols and antioxidant activity. Sensorial analysis was realized by using hedonic test and texture profile was performed on a CT 3 Texture Analyzer. The results proved that wheat flour could be successfully replaced by 20% buckwheat and 10% sprouts flours, respectively, improving their nutritional value, without negative influence on texture parameters and sensorial features. The obtained buns were accepted by consumers with a total hedonic score of 9.1 and 8.7, respectively. Hardness, gumminess and adhesiveness were improved by using Magimix improver, meanwhile cohesiveness, springiness, gumminess and adhesiveness were improved by using guar gum. Full article

Cold-pressed pumpkin seed oil is a valuable source of bioactive molecules, including phenolic compounds. Oleogels are designed for trans and saturated fats substitution in foods, but also demonstrate protection and delivery of bioactive compounds. Consequently, the present work aimed to assess individual phenolic compounds dynamics and infrared fingerprints during the ambient storage of pumpkin seed oil and thereof oleogel. For oleogels production, a 5% ternary mixture of waxes, composed by 3% beewax, 1% sunflower wax and 1% rice bran wax, was used. Phenolic compounds were extracted by traditional liquid–liquid extraction, followed by HPLC-MS quantification. FTIR (400–4000 cm⁻¹) was used for characterizing and monitoring the oxidative stability of all samples and for the evaluation of intermolecular forces between oleogelator mixtures and oil. Specific wavenumbers indicated oxidative processes in stored sample sets; storage time and sample clustering patterns were revealed by chemometrics. Isolariciresinol, vanillin, caffeic and syringic acids were quantified. The main changes were determined for isolariciresinol, which decreased in liquid pumpkin seed oil samples from 0.77 (T1) to 0.13 mg/100 g (T4), while for oleogel samples it decreased from 0.64 (T1) to 0.12 mg/100 g (T4). However, during the storage at room temperature, it was concluded that oleogelation technique might show potential protection of specific phenolic compounds such as syringic acid and vanillin after 8 months of storage. For isolariciresinol, higher amounts are registered in the oleogel (0.411 mg/100 g oil) than in the oil (0.37 mg/100 g oil) after 5 months of ambient temperature storage (T3). Oxidation processes occurred after 5 months storage for both oil and oleogel samples. Full article

Legislative limitations of the use of trans and saturated fatty acids, the rising concerns among consumers about the negative effects of some fats on human health, and environmental and health considerations regarding the increased use of palm fat in food and biodiesel production drove to innovations in reformulating fat-containing food products. Oleogelation is one of the most in-trend methods for reducing or replacing the unhealthy and controversial fats in food products. Different edible oleogels are being formulated by various techniques and used in spreads, bakeries, confectioneries, and dairy and meat products. This review exclusively focuses on up-to-date applications of oleogels in food and mechanisms of gelation, and discusses the properties of new products. Research has produced acceptable reformulated food products with similar technological and rheological properties as the reference products or even products with improved techno-functionality; however, there is still a high need to improve oleogelation methods, as well as the technological process of oleogel-based foods products. Despite other strategies that aim to reduce or replace the occurrence of trans and saturated fats in food, oleogelation presents a great potential for industrial application in the future due to nutritional and environmental considerations. Full article