Search Results (126)

Gels are semi-solid colloidal systems characterized by three-dimensional networks capable of retaining up to 99% of liquid while exhibiting both solid-like and liquid-like properties. A novel biphasic system, the bigel, consists of hydrogel and oleogel, enabling the encapsulation of hydrophilic and lipophilic compounds. Their structure and functionality are influenced by the distribution of gel phases (e.g., oleogel-in-hydrogel or hydrogel-in-oleogel). This study aims to review current trends in polysaccharide-based bigels derived from seeds, vegetable oils and waxes, highlighting their biocompatibility, sustainability and potential food applications. A bibliometric analysis of 157 documents using VOSviewer identified four key thematic clusters: structured materials, delivery systems, pharmaceutical applications, and physicochemical characterization. Principal component analysis revealed strong correlations between terms, while also highlighting emerging areas such as 3D printing. This analysis demonstrated that seed-derived polysaccharides, including chia seed mucilage and guar gum, improve bigel structure and rheological properties, offering sustainable plant-based alternatives. Additionally, innovations such as extrusion-based 3D printing, functional food design, controlled drug release, bioactive compound delivery, and fat replacement are helping to support the further development of these systems. Finally, bibliometric tools remain instrumental in identifying research gaps and guiding future directions in this field. Full article

This Special Issue brings the Indigenous American lacquer community together, building bridges and overcoming the existing geographical and language obstacles. With dual-language (English and Spanish) articles focusing on barniz de Pasto and mopa mopa, Mexican lacquer (or maque) and cumatê, this collection includes contributions covering a number of disciplines. This volume is a ‘go-to’ research resource encompassing scientific and historical reviews, case studies, articles focusing on sociological and anthropological perspectives, and on cross-cultural contact and exchanges between Asia, Europe and the ‘New World’. The approach used to compile this Special Issue goes beyond European and North American perspectives, and includes voices that represent the genesis and context of Indigenous American lacquer objects more faithfully and objectively. Full article

In this study, hydrogenated fat and butter in traditional puff pastry were partially replaced with vegetable oils from seeds to evaluate their impact on the physicochemical and sensory properties of the final product. The incorporation of vegetable oils led to changes in texture, specifically reducing hardness and chewiness. These modifications influenced the sensory perception of texture in some cases. In terms of color, the addition of vegetable oils reduced luminosity in all reformulated samples compared to the control, while parameters a* and b* were affected by the pigments present in the oils. From a nutritional perspective, this reformulation proved beneficial in reducing total fat content (between 7.34% and 17.19%) and, consequently, the energy value. The inclusion of vegetable oils also led to a decrease in saturated fatty acids, particularly in samples where butter was replaced, while the PUFA content increased (for example, 39.04% in puff pastry with chia oil; 43.04% in puff pastry with poppy oil) as well as the bioactive compounds (vitamin E). Moreover, depending on the oil used, the n-6/n-3 ratio increased compared to the control samples. Regarding sensory evaluation, all reformulated samples were well accepted, with scores above 1. However, across all evaluated parameters, the control samples consistently received higher scores. In conclusion, this study highlights the potential of vegetable oils as a viable alternative to replace traditionally used fats known for their negative health effects. Additionally, the utilization of seed oils derived from agri-food waste contributes to sustainability efforts, aligning with the goals of the 2030 Agenda and promoting innovative applications in the food industry. Full article

The present investigation attempts to evaluate the impact of the dietary inclusion of chia (Salvia hispanica) seed oil (CSO) on the indices of haemato-immunology, metabolic enzymes, and expression of immune-responsive cytokine genes in Labeo rohita (rohu) fingerlings. The responses were observed in a 60-day feeding trial, set up with a total of 180 rohu fingerlings (19.74 ± 0.33 g) randomly allocated to four treatment groups with three replicates each. The groups were fed with a basal diet incorporated with 0%, 1.0%, 2.0%, and 3.0% CSO, denoted as control, CSO (1), CSO (2), and CSO (3), respectively. Significant (p < 0.05) augmentation of hematological indices such as total protein and globulin levels was observed in the group fed a 1.0% CSO-supplemented diet. Serum glucose, cholesterol, triglycerides, and complement reactive protein levels declined, whereas marker anti-oxidative enzymes (SOD, CAT, and GST) and protein metabolic enzymes (ALT and AST) increased (p < 0.05) in the lowest CSO-supplemented group. A significant upregulation of inflammatory cytokine viz. IL-1β, IFN-γ, TNF-α, and TLR22 alongside downregulation of IL-10 was noted in various tissues. The results support the inclusion of 1.0% CSO as a prospective dietary vegan substitute to fish oil in rohu aquaculture. Full article

This report is a pioneering bibliometric analysis of chia proteins as well as a review of the current/future themes of chia proteins. Reports were selected from the Scopus database, and networks of co-word occurrence, co-cited references, and the bibliographic coupling of documents were obtained. The health benefits and functional properties of chia proteins/peptides are current themes while the research of chia peptides is an emergent theme. The co-word network showed a low link between health benefits and functional properties, concluding that protein derivatives with both properties must be better explored. This review elucidated how the conditions of protein extraction and protein hydrolysis must be adjusted to maximize the intended functional characteristics and health benefits. An extremely alkaline pH and heating provided chia proteins with the lowest solubility, emulsifying properties, and antioxidant activity. Higher hydrolysis time increases peptides’ hydrolysis degree, which affects its biological activity. Moreover, chia peptides showed higher oil absorption and emulsifying properties than chia protein isolates. The highlighted findings of this report represent the current research status which may require a new updated review in the future. A more in-depth approach to chia protein derivatives’ extraction will enable their quick development in the food, pharmaceutical, and cosmetic industries. Full article

Sacha Inchi seeds (Plukenetia huayllabambana) are highly regarded for their nutritional richness, specifically their high omega-3 content. Chia seed (Salvia hispanica L.) mucilage is recognized for its emulsion abilities. There is growing demand for innovative mayonnaise formulations using healthier, plant-based alternatives. This study developed a plant-based mayonnaise (PBM) by replacing egg yolks with chia seed mucilage (CSM) and using Sacha Inchi seed oil (SIO), achieving sensory qualities similar to traditional mayonnaise. Five formulations of PBM were evaluated, with variations in CSM content (1% to 3%) and water content (43% to 45%) and using salt (0.5%), oil (48%), pepper (0.5%) and lemon juice (5%). PBM was evaluated based on omega-3 (%) content, total fat (%) content, stability of emulsion (%), rheology and physicochemical properties. Formulation with 3% of CSM was the optimal option due to its emulsion stability (98.56%) and rheology, very similar to those of traditional mayonnaise (99.13%). PBM formulation with 3% CSM showed the highest omega-3 fatty acid content of 55.36% for 100 g fat, compared with the 0.27% found in traditional mayonnaise. The PBM formulation with 3% CSM also showed important characteristics such as phenolic content (310.814 µg GAE/g ms), antioxidant activity (1991.79 µg Trolox/g ms), Ph (4.24), a peroxide index (11.92 meq-O₂/Kg oil), an acidity index (3.59 mg KOH/g), a shelf life study and proximal composition. This study underscores the potential of CSM and SIO in mayonnaise formulations, addressing concerns with traditional options. Full article

Corn, Zea mays, is an ancestral food, culturally included in different forms in the Guatemalan diet. The most common form is in tortillas and tamales, which makes them suitable for incorporating other ingredients that increase their nutrient content. A sensory study was conducted with the aim of determining whether the appearance and texture of the tortilla and tamale remain acceptable when adding germinated chia seed flour (Salvia hispanica L). Germination was carried out for one day at 20 °C; it was prepared as flour and mixed with nixtamalized corn flour in a ratio of 10:90 and enough water to mold the tortillas; for the tamale, the same proportion of corn flour and germinated chia flour was used, and water and 8.6 percent oil were added. The tortillas and tamales were prepared and cooked in a traditional way by experts. For the acceptability test, 52 consumers were recruited, who signed the informed consent and subsequently evaluated the appearance and texture using a five-point hedonic scale (1 = I like it very much, 5 = I dislike it very much). The results indicate that the average acceptability of the appearance of the tortilla is 1.2 and the texture is 1.8. The average acceptability of the appearance of the tamale is 1.9 and the texture is 1.19. When comparing the acceptability of the appearance and texture of both preparations, a significant difference was found (p < 0.05), with the appearance and texture of the tamale being more acceptable. Full article

Plant-based carrier oils are constantly gaining popularity for their beneficial health effects on human organisms, thus shifting consumers’ preferences to alternative options in the oil market. The purpose of the study was to evaluate the quality characteristics of twenty-six edible plant-based fixed oils via chromatographic, chromatic, and spectroscopic techniques, suggesting their potential use as complementary edible oil sources. Palmitic, stearic, oleic, linoleic, and a-linolenic acids were found in considerable proportions, whereas the majority of oils possessed unsaturated (UFA)/saturated (SFA) fatty acid ratio greater than 1.6, suggesting their function in lowering blood pressure and preventing cardiovascular disease. Linseed, chia seed, macadamia, and canola oils provide a balanced intake of n-6 and n-3 polyunsaturated fatty acids (PUFA) within the range of 1:1 to 5:1. Oxidative stability was inversely related to oils’ PUFA content, with linseed, chia seed, pine cone, and walnut oils being the least stable oils against oxidation. Chlorophyll content in all oils was below the limit (50 mg/kg), preventing oxidation in the presence of light, whereas the highest values of b-carotene were noticed in soybean, linseed, and canola oils (61.18, 60.42, and 60.12 ppm, respectively). The application of machine learning algorithms for analyzing ATR-FTIR band intensities and FA proportions via discriminant analysis succeeded in discriminating pulp from seed oils, with a classification accuracy of 96.0% and 88.0%, respectively. Full article

Oil-in-water (O/W) nanoemulsions offer significant potential for protecting and delivering sensitive ingredients such as chia seed oil, which is rich in ω-3 fatty acids (approximately 64% α-linolenic acid, ALA). This research work aimed to study the in vitro fat digestibility of chia O/W nanoemulsions (Cas1000) with 10% (w/w) of chia oil and 2% (w/w) of sodium caseinate prepared by microfluidization (1000 bar, 3 passes) and characterized through their droplet size, superficial droplet charge, and global stability. In terms of the in vitro fat digestibility, three different matrices were studied: a water solution of sodium caseinate, a chia O/W nanoemulsion, and a bulk chia oil. The particle size distribution, mean diameter, and microstructure were evaluated after in vitro stomach and small intestine simulation according to the INFOGEST method. Free fatty acids (% FFA) produced during lipolysis were quantified at the end of digestion through their neutralization by acid-base volumetric assay. The droplet size of the Cas1000 had slight changes during the gastric phase while a significant variation of this parameter was observed at the end of the intestinal phase. A higher %FFA was obtained in Cas1000 compared to bulk chia oil with values of 58.26 and 38.13%, respectively. The ALA content in the lipid phase was quantified at the end of the gastrointestinal digestion process. The results indicated no significant changes compared to the initial oil, suggesting no losses of active compounds during digestion. Full article

This study investigates the materials and techniques used in three Mexican platters, or bateas, from the Victoria and Albert Museum collection. Our analytical approach included the use of non-invasive techniques, such as infrared reflectography, scanning X-ray fluorescence, and digital microscopy, which informed limited but targeted sampling. Traditional pigments were identified, including indigo, carbon black, red lead, lead white, and orpiment, and materials such as dolomite, gypsum, ochres, and clay were also found. A red organic dye was seen but could not be identified. The stratigraphy of the objects was also investigated. The condition of the objects was also evaluated, and the results will be used to inform future conservation decisions. The findings add to the published knowledge of the materials and techniques of early colonial Mexican objects and can be of use in future investigations, facilitating exchanges and collaborations focused on this type of objects, which are rare in UK collections. Full article

Metabolic dysfunction-associated steatotic liver disease (MASLD) is a serious health problem, and recent evidence indicates that gut microbiota plays a key role in its development. It is known that 2-oleoyl glycerol (2-OG) produced by the gut microbiota is associated with hepatic fibrosis, but it is not known whether this metabolite is involved in the development of hepatic steatosis. The aim of this study was to evaluate how a high-fat–sucrose diet (HFS) increases 2-OG production through gut microbiota dysbiosis and to identify whether this metabolite modifies hepatic lipogenesis and mitochondrial activity for the development of hepatic steatosis as well as whether a combination of functional foods can reverse this process. Wistar rats were fed the HFS diet for 7 months. At the end of the study, body composition, biochemical parameters, gut microbiota, protein abundance, lipogenic and antioxidant enzymes, hepatic 2-OG measurement, and mitochondrial function of the rats were evaluated. Also, the effect of the consumption of functional food with an HFS diet was assessed. In humans with MASLD, we analyzed gut microbiota and serum 2-OG. Consumption of the HFS diet in Wistar rats caused oxidative stress, hepatic steatosis, and gut microbiota dysbiosis, decreasing α-diversity and increased Blautia producta abundance, which increased 2-OG. This metabolite increased de novo lipogenesis through ChREBP and SREBP-1. 2-OG significantly increased mitochondrial dysfunction. The addition of functional foods to the diet modified the gut microbiota, reducing Blautia producta and 2-OG levels, leading to a decrease in body weight gain, body fat mass, serum glucose, insulin, cholesterol, triglycerides, fatty liver formation, and increased mitochondrial function. To use 2-OG as a biomarker, this metabolite was measured in healthy subjects or with MASLD, and it was observed that subjects with hepatic steatosis II and III had significantly higher 2-OG than healthy subjects, suggesting that the abundance of this circulating metabolite could be a predictor marker of hepatic steatosis. Full article

The plant-derived α-linolenic acid (ALA) is an essential n-3 acid highly susceptible to oxidation, present in oils of flaxseeds, walnuts, canola, perilla, soy, and chia. After ingestion, it can be incorporated in to body lipid pools (particularly triglycerides and phospholipid membranes), and then endogenously metabolized through desaturation, elongation, and peroxisome oxidation to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), with a very limited efficiency (particularly for DHA), beta-oxidized as an energy source, or directly metabolized to C18-oxilipins. At this moment, data in the literature about the effects of ALA supplementation on metabolic syndrome (MetS) in humans are inconsistent, indicating no effects or some positive effects on all MetS components (abdominal obesity, dyslipidemia, impaired insulin sensitivity and glucoregulation, blood pressure, and liver steatosis). The major effects of ALA on MetS seem to be through its conversion to more potent EPA and DHA, the impact on the n-3/n-6 ratio, and the consecutive effects on the formation of oxylipins and endocannabinoids, inflammation, insulin sensitivity, and insulin secretion, as well as adipocyte and hepatocytes function. It is important to distinguish the direct effects of ALA from the effects of EPA and DHA metabolites. This review summarizes the most recent findings on this topic and discusses the possible mechanisms. Full article

The aim of this study was to develop microcapsules containing juniper or black pepper essential oils, using a combination of faba bean protein and chia seed polysaccharides (in ratios of 1:1, 1:2, 2:1). By synergizing these two polymers, our goal was to enhance the efficiency of essential oil microencapsulation, opening up various applications in the food industry. Additionally, we aimed to investigate the influence of different polymer mixing ratios on the properties of the resulting microcapsules and the course of the complex coacervation process. To dissolve the essential oils and limit their evaporation, soybean and rapeseed oils were used. The powders resulting from the freeze-drying of coacervates underwent testing to assess microencapsulation efficiency (65.64–87.85%), density, flowability, water content, solubility, and hygroscopicity. Additionally, FT-IR and DSC analyses were conducted. FT-IR analysis confirmed the interactions between the components of the microcapsules, and these interactions were reflected in their high thermal resistance, especially at a protein-to-polysaccharide ratio of 2:1 (177.2 °C). The water content in the obtained powders was low (3.72–7.65%), but it contributed to their hygroscopicity (40.40–76.98%). Full article

Objectives: Edible seeds are usually consumed as common food ingredients. They are considered to have a rich nutrient profile, containing different macro and micronutrients, as well as some biologically active compounds with positive health effects, such as different phenolics. The aim of this work was to determine total phenolics (TPC) and total flavonoid content (TFC) in selected commercial seeds samples from the Serbian market. Methods: Samples of nine seeds were investigated (sesame and black sesame, raw and roasted sunflower, raw and roasted pumpkin, hemp, chia and linseed). The samples of native seeds and those defatted using dichloromethane (maceration and Soxhlet extraction) were extracted with 80% methanol. Obtained hydro-methanol extracts were dried and further analysed using spectrophotometric methods: TPC was determined using Folin–Ciocalteu (FC) reagent and expressed as gallic acid equivalents (GAE), while TFC was measured based on the reaction between flavonoids and aluminium chloride and expressed as catechin equivalents (KE). Results: In general, hydro-methanol extracts of seed samples defatted using Soxhlet extraction had the highest TPC and TFC contents. TPC values ranged from 9.47 g GAE/mg (raw pumpkin seed) to over 170 g GAE/mg (raw sunflower seeds). As for TFC, the highest amount was measured in extracts of defatted raw sunflower seeds (over 150 g KE/mg), while roasted pumpkin and hemp seeds’ extracts were practically devoid of flavonoids. Conclusion: Our results confirmed the fact that certain defatted seeds, which are usually considered as waste products in oil production, could be considered as valuable sources of certain secondary plant metabolites, implicating further investigations on their composition and potential in the development of functional foods. Full article

Saccharomyces cerevisiae is a sustainable yeast with many applications in the food industry. Here, we study the use of a Saccharomyces cerevisiae model composed of three different industrial strains (a wine, a beer and a baker’s strain) to assess the antifungal activity of three organic plant-based extracts (Hypericum perforatum 10% w/w, Pistacia lentiscus var. Chia 20% w/w and Rosmarinus officinalis 6% w/w). Three different methods were employed (agar disc diffusion, spot assay, and growth curve analysis). Only the Rosmarinus officinalis extract (6% w/w) exhibited inhibitory activity against all the tested yeast strains in the agar disc diffusion method. In the spot assay, all extracts and their carrier oils (sunflower oil and caprylic triglyceride) exerted similar mild antifungal activity. In the growth curve analysis, all extracts significantly lowered the growth rate of the yeasts, but this was not observed for the carrier oils. The results highlighted that it is important to consider more than one method for testing the antimicrobial activity of different compounds. The three yeast strains exhibited differences in their susceptibility to pharmaceutical antifungals, and the beer and baker’s yeasts were resistant to itraconazole. Moreover, polyphenols were detected in all natural extracts which may be linked to their antifungal activity. Our results suggest that we might consider multiple use of these natural extracts in the food industry as food additives or even preservatives to delay food spoilage. Full article