Search Results (25,974)

The effects of different ultrasound parameters on some physicochemical properties and secoiridoid compositions of olive extracts were investigated. For this purpose, pH, acidity, photometric color index (PCI), total phenolic content, and secoiridoid phenolic compound composition analyses were carried out in olive extracts obtained by ultrasonic extraction at different operating parameters such as temperature, ultrasonic power, and extraction time. The data obtained were modeled and optimized by using the Box–Behnken design of RSM. Then, the comparison of experimental data versus mathematical estimations was performed by using both ANN and RSM. The results revealed that the pH values of the samples ranged between 4.94 and 5.23, and the average acidity value was 0.551 (% oleic acid). PCI values varied between 20.46 and 83.70. Total phenolic content ranged between 0.13 and 0.42 mg GAE (gallic acid equivalent)/g extract. Regarding secoiridoid phenolics, the ranges for oleuropein, oleacein, and oleocanthal were 5.33–34.39 ng/μL, 0.76–6.03 ng/μL, and 3.77–14.16 ng/μL, respectively. The optimized temperature, time, and ultrasonic power were 43.13 °C, 15 min, and 100% (of the maximum ultrasonic power of 90 W), respectively. The overall desirability of the process was obtained as 95.51%. RSM and ANN were both favorable in the estimation of experimental data with slight differences. Full article

Sargassum filipendula is a widely distributed, edible brown alga that possesses a rich nutritional profile. Several studies have demonstrated that the components/extracts of S. filipendula (SFE) possess diverse pharmacological potential against both infectious and non-infectious diseases. These include antibacterial and antifungal properties, as well as antioxidant, anti-aging, anti-osteoporosis, antiviral, antiprotozoal, and immunomodulatory effects. Furthermore, SFE has shown significant anticancer activity across various malignant cell lines. The unique phytochemical profile of this species, characterized by the presence of sulfated polysaccharides (primarily fucoidan), carotenoids, phenols, glycolipids, and phlorotannins, serves as the foundation for these wide-ranging pharmacological activities. Studies have demonstrated that SFE can modulate key molecular targets, such as glycogen synthase kinase-3 beta, and activate the mitochondrial-dependent apoptosis pathway, providing a robust mechanistic basis for the observed pharmacological activities. Recent evaluations of nutritional parameters and techno-functional properties confirm the rich nutritional profile of S. filipendula, supporting its application in a diverse range of food products. Despite its diverse bioactive phytochemicals and broad efficacy against infectious and non-infectious diseases, research on S. filipendula remains largely restricted to in vitro preclinical studies. The lack of a comprehensive compilation of its pharmacological activities, phytochemical profiles, and molecular targets hinders its development as a therapeutic agent. This review aims to bridge this gap by compiling the existing knowledge, identifying research deficiencies, particularly the lack of in vivo data and safety assessments for high-dose therapeutic applications, while proposing suggestions for transitioning S. filipendula into a viable therapeutic or functional supplement. Full article

Pharmaceutical, cosmetic, and food industries have contributed to the increasing interest in herbal phytochemicals. Salvia, a multifunctional culinary herb, meets phytotherapeutic requirements in the treatment of heartburn, excessive sweating, flatulence, and mouth, throat, and skin inflammatory conditions. Salviae folium is used in conductive education, i.e., a unique rehabilitation method for individuals with neurological and motor disorders designed to help in learning to perform activities independently. The comparative analysis of bioactive chemical compounds in S. officinalis, S. officinalis subsp. lavandulifolia, and S. sclarea herb showed that S. officinalis had the highest concentration of exogenous amino acids (53 mg g⁻¹ DW), with a predominance of lecithin and phenylalanine, and endogenous amino acids were dominated by aspartic and glutamic acids. S. officinalis subsp. lavandulifolia was the richest source of omega-3, omega-6, and omega-9 fatty acids, followed by S. officinalis and S. sclarea. The vitamin C content was 4.9 (S. sclarea)–14.4 µg·g⁻¹ DW (S. officinalis). Phenolic acids were dominated by rosmarinic acid (S. officinalis > S. officinalis sub. lavandulifolia > S. sclarea) and ferulic acid (S. officinalis > S. sclarea > S. officinalis sub. lavandulifolia). Salvia sclarea is a rich source of p-coumaric acid. Among non-phenolic organic acids, the highest content of quinic and malic acids was found in S. sclarea and S. officinalis, respectively. The level of o-dihydroxyphenols was 2140 (S. officinalis)-2222 mg CAE. 100·g⁻¹ DW (S. sclarea). The flavonoid content was 610 (S. officinalis subsp. lavandulifolia)-347 mg RU·100 g⁻¹ DW (S. sclarea). Flavonoids, flavonols, and flavanones were dominated by apigenin, kaempferol, and hesperidin, respectively. These metabolites may be potential components in phytotherapeutic products. Full article

Climate change is increasing flood frequency, exposing plants to severe stress. This study investigated the biostimulant-like effects of exogenous ferulic acid (FA; 1, 10, and 100 mg/L) on broccoli (Brassica oleracea var. cymosa) microgreens under regularly watered (RW) and flooded (F) conditions. Spectrophotometric, HPLC, and statistical analyses showed that all FA concentrations increased total phenolics and proanthocyanidins in flooded plants, while only 100 mg/L increased proanthocyanidins in RW plants. FA at 1 and 100 mg/L reduced soluble sugars in RW broccoli (18% reduction by both FA concentrations) and enhanced antioxidant capacity (measured by ferric reducing antioxidant power assay, FRAP) in flooded plants (8% and 11%, respectively). Only 10 mg/L FA lowered hydrogen peroxide in RW plants. Flooding significantly decreased glutathione (GSH) levels, but FA treatment doubled GSH concentration and restored its level in flooded broccoli, improving redox balance. FA also influenced individual polyphenols more strongly in RW plants, with notable increases in sinapic acid and kaempferol. Overall, FA enhanced antioxidant status and redox homeostasis under flooding stress, mainly by stimulating glutathione accumulation and phenylpropanoid metabolism. Its regulatory effects were strongly dependent on soil water conditions. These findings underscore the practical and agronomic potential of FA as an effective approach to enhance crop resilience under climate change. Full article

Blueberries are widely consumed due to their richness in nutrients, yet they are also prone to quality deterioration after being harvested, even at cold temperatures. Non-thermal physical technology is an important auxiliary method worth considering for maintaining the quality of this fruit while refrigerated. In this study, a static magnetic field (SMF) was applied as a complementary pretreatment strategy prior to cold storage of blueberries. The optimal SMF parameters were identified as 5 mT exposure for 12 h, as this significantly retarded decay and softening. The contents of ascorbic acid, total polyphenols, flavonoids and proanthocyanidins were elevated by 20.0%, 17.7%, 23.9%, and 9.1%, respectively. Concurrently, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging capacity, catalase (CAT), and superoxide dismutase (SOD) activity markedly improved. Targeted metabolomic analysis revealed that SMF pretreatment significantly regulated polyphenol metabolic pathways and redirected polyphenol biosynthesis toward more stable and functional compounds, including three hydroxycinnamic acids, quercetin, dihydromyricetin, glycosylated hesperetin, and acylated delphinidin derivates. The synergistic effect of these SMF-elevated phenolics and the reinforced antioxidant system preserved the overall cold-storage quality of blueberries. These findings underscore the potential of SMF pretreatment as an effective physical technique for reducing postharvest blueberry losses. Full article

Subterranean termites, particularly Odontotermes obesus, cause severe damage to forest nurseries and plantations in arid and semi-arid ecosystems. This study demonstrates the dual functional role of endophytic entomopathogenic fungi, Metarhizium anisopliae and Beauveria bassiana, in termite suppression and induction of plant defense responses. Laboratory bioassays revealed significantly higher virulence of M. anisopliae, with a lower LT₅₀ (lethal time required to cause 50% mortality) of 33.1 h compared to B. bassiana (46.7 h), a steeper probit slope (5.4 ± 0.3), and strong model fit (R² = 0.95), indicating rapid and synchronized mortality. Endophytic colonization varied across host species and application methods, with soil incorporation consistently outperforming foliar inoculation. Maximum colonization (82.5%) was recorded in Tecomella undulata and exceeded 80% in Azadirachta indica under M. anisopliae. Biochemical analyses revealed significant increases in protein (up to 3.5 mg g⁻¹), phenols (3.7 mg g⁻¹), and tannins (2.7 mg g⁻¹). Activity of defense enzymes was significantly enhanced, with catalase reaching 263.5 U mL⁻¹, while Phenylalanine ammonia-lyase and Tyrosine ammonia-lyase exceeded 170 and 198 U mL⁻¹, respectively, indicating activation of antioxidant and phenylpropanoid pathways. Molecular docking analysis further revealed strong interactions between fungal metabolites and termite cellulase, with Bassianin (−8.4 kcal mol⁻¹) and Tenellin (−8.1 kcal mol⁻¹) showing the highest binding affinities. These findings highlight the combined biochemical and molecular mechanisms underlying fungal-mediated termite suppression and plant defense induction, and future research should prioritize transcriptomic validation, rhizosphere microbiome interactions, formulation optimization, and long-term multi-location field evaluation to support sustainable termite management strategies. Full article

Wildfires release volatile phenolic compounds (VPs) that can be absorbed by grapevines, potentially resulting in “smoke taint” in wines. This has emerged as a prominent issue for the global wine industry due to negative impact on wine quality and subsequent financial losses. Since effective vineyard mitigation strategies remain limited, this study evaluated the efficacy of different materials applied to grapes to reduce the absorption of smoke marker compounds under simulated wildfire conditions. Twelve materials were applied to individual Cabernet Sauvignon clusters close to harvest. Treated vines were exposed to intentional smoke using a purpose-built tent. Grapes from treated vines, as well as smoke-exposed and non-exposed controls, were harvested at commercial maturity. The results showed a strong stratification of VPs within the tent and in the grapes. Glycosylation began within hours of smoke exposure, with significant increases in almost all glycosylated compounds within 4 hours compared to non-smoked controls. Some materials reduced VP uptake relative to untreated controls (kaolin, charcoal, and two commercial coating formulations—GM3E and GMB6), whereas others increased the absorption of smoke-derived compounds (Parka and wipe-out). These findings highlight that those protective treatments may have variable and sometimes counterproductive effects on smoke compound uptake. Full article

Fermented foods hold a significant position in global culinary traditions, particularly within ethnic and traditional diets. They are widely consumed for their distinctive flavors, textures, and health-promoting attributes. Although extensive research exists on fermentation processes, comprehensive insights into the nutraceutical potential and mechanistic health benefits of these foods remain limited. This review highlights key fermented products traditionally consumed in the north-eastern region of India including Hawaijar, Soibum, Ngari, alongside global counterparts such as Natto, Chongkukjang, Miso, Kefir, Tempeh, Kimchi, Kombucha, and Sauerkraut. These foods are rich in bioactive compounds (phenolics, peptides, organic acids, and exopolysaccharides), probiotic microorganisms, and essential nutrients that collectively contribute to their antioxidant, anti-inflammatory, antidiabetic, and cardioprotective effects. Recent in vitro and in vivo studies demonstrate that regular consumption of such foods may support the prevention and management of chronic conditions, including diabetes, cardiovascular diseases, obesity, gastrointestinal disorders, and neurodegenerative diseases. However, mechanistic studies remain insufficient to fully elucidate the synergistic interactions between microbial metabolites, host metabolism, and gut microbiota modulation. The review therefore emphasizes the biochemical and therapeutic mechanisms underlying ethnic fermented foods, advocating for advanced metabolomic and molecular approaches to validate their health-promoting efficacy. This review provides a timely and integrative perspective by critically evaluating preclinical and clinical evidence, highlighting mechanistic insights, translational gaps, and future research priorities. These insights will support the development of functional food formulations and reinforce the integration of traditional fermented foods into modern dietary strategies for disease prevention and overall well-being. Full article

This study aimed to evaluate the aromatic potential of four new Monastrell-derived white grapevine genotypes (MC180, MC69, MT103, MV67) compared with Verdejo over four consecutive seasons (2020–2023), with particular emphasis on both free and glycosidically bound volatile compounds. This approach provided novel insight into the aromatic composition of emerging cultivars under warm climate conditions and their potential suitability for future viticultural use. Free and glycosidically bound volatile compounds were extracted and analyzed using Gas Chromatography–Mass Spectrometry (GC-MS). Differences in aroma profiles were observed among genotypes and seasons. MV67 and MC69 showed higher levels of monoterpenes and volatile phenols, suggesting enhanced floral and complex aromatic potential. Seasonal effects strongly influenced C6 compounds and norisoprenoids, highlighting the importance of climatic conditions in shaping grape aroma. Multifactorial analysis revealed that season had the greatest impact on most compound families, although genotype and its interaction with season were also significant. These results demonstrate that genotype–environment interactions play a key role in determining aromatic composition. The elevated levels of aroma precursors, particularly glycosidically bound compounds, indicate promising enological potential for producing fresh, aromatic white wines. Therefore, these new cultivars represent suitable alternatives for white wine production in warm climates. Full article

The global wine industry generates approximately 20 million tonnes of organic residues annually, representing a significant environmental and management challenge. While phenolic compounds from winery by-products have been extensively studied, protein and peptide fractions remain underutilised. This review provides a systematic overview of proteins derived from major winery side streams, including grapevine leaves, stems, pomace, seeds, and wine lees, with emphasis on their characterisation and recovery. Conventional and emerging extraction strategies are evaluated, with particular attention to green technologies such as ultrasound-assisted extraction (UAE), pulsed electric fields (PEF), and natural deep eutectic solvents (NADES) in the context of sustainable and resource-efficient processing. Enzymatic hydrolysis is discussed as a key approach for converting complex proteins into bioactive peptides with antioxidant, antimicrobial, and antihypertensive properties. Potential applications in agriculture, plant protection, animal nutrition, and food systems are considered, together with the implications of the EU circular economy regulatory framework. Overall, winery by-products are highlighted as promising nitrogen-rich secondary resources, and the review outlines valorisation pathways supporting nutrient recycling, waste reduction, and the development of a more sustainable agricultural bioeconomy. Full article

Mango leaves (Mangifera indica), an underutilized residue, represent a promising source of functional proteins with potential applications in emulsion-based delivery systems. Leaf protein concentrate (LPC) was extracted and modified by high-intensity ultrasound (HIU) to enhance its techno-functional properties. The modified protein was subsequently used as a natural emulsifier to develop oil-in-water (O/W) emulsions enriched with Curatella americana leaf extract, a phenolic-rich source of antioxidant bioactive compounds. Ultrasound-assisted emulsification (UAEm) conditions were optimized using a Box–Behnken experimental design, evaluating the effects of protein concentration (0.5, 1, and 1.5%), oil-to-water ratio (1:4, 1:4.5, and 1:5, mL:mL), and sonication time (2.5, 5, and 7.5 min) on droplet size (D_[4,3], µm). The optimized formulation consisted of 1.5% protein, an O/W ratio of 1:4 mL, and a time of 7.5 min, producing an emulsion with a droplet diameter of 7.23 µm. The emulsions exhibited high resistance to storage, pH variation (2–10), ionic strength (100–500 mM NaCl), and thermal treatments up to 50 °C. Additionally, incorporating C. americana extract enhanced thermal stability, photostability, and antioxidant retention under UV exposure, suggesting the formation of reinforcing protein–polyphenol interactions. These findings demonstrate the potential of mango leaf protein as a sustainable emulsifier and protective carrier for sensitive bioactive compounds, supporting its application in functional food and nutraceutical formulations. Full article

The aim of this study was to evaluate the impact of glutathione (GSH), applied in free form and in the form of microcapsules, on the release and nutritional properties of a functional post-exercise recovery snack. Five snack variants enriched with free GSH or microencapsulated GSH, applied using different incorporation strategies, were prepared and subjected to standardised in vitro digestion following the INFOGEST protocol. The study assessed GSH levels in the digesta, protein and fat digestibility, antioxidant capacity, and changes in fatty acid profiles after digestion. Snacks fortified with free GSH exhibited the highest immediate GSH levels in the digesta (up to 2390 ± 240 nmol/mL), whereas lower levels were observed for microencapsulated GSH (down to 1280 ± 132 nmol/mL), reflecting differences in release behaviour under in vitro digestion conditions. Products containing microencapsulated GSH showed a markedly higher post-digestion free amino acid content (1520 ± 100 mg/100 g) compared with those enriched with free GSH (820.3 ± 19 mg/100 g), indicating differences in the profile of protein digestion products. Antioxidant activity and phenolic content increased after digestion across all formulations, with no consistent differences between variants, while fat digestibility remained unchanged, although fatty acid profiles differed depending on the GSH application form. Overall, the results indicate that the form of GSH incorporation, including microencapsulation, influences its behaviour during in vitro digestion and affects the release and distribution of compounds within the food matrix. Full article

Eminium rauwolffii (Blume) Schott var. rauwolffii is a member of the Araceae a large and mainly tropical family distributed worldwide. The Eminium species are utilized for various purposes including therapeutic uses in traditional medicine and as food. To analyze the antioxidant properties of water extract of E. rauwolffii (WEER) and ethanol extract of E. rauwolffii (EEER), 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS^•+) radical and 1,1-diphenyl-2-picrylhydrazyl (DPPH^.) free radical scavenging, Fe³⁺-2,4,6-tris(2-pyridyl)-S-triazine (TPTZ) and Cu²⁺ reducing assays were studied. Antioxidant activities and reducing properties of both extracts were compared to standard antioxidants: BHT, BHA, α-Tocopherol, and Trolox. The IC₅₀ values of EEER for radical scavenging were higher than those of standard antioxidants (25.35 ± 1.42 μg/mL for ABTS^•+ and 106.80 ± 1.88 μg/mL for DPPH^•). The total phenolic and flavonoid quantities in WEER and EEER were measured in the range of 189.78 ± 0.01 to 298.54 ± 0.01 mg GAE/g and 89.37 ± 0.01 to 178.95 ± 0.01 mg QE/g, respectively. The IC₅₀ values for EEER and WEER against α-glycosidase, acetylcholinesterase (AChE), butyrylcholinesterase (BChE) and carbonic anhydrase I and II (hCA I and II) enzymes were 10.79 ± 5.61 to 13.18 ± 5.77, 36.14 ± 4.61 to 62.63 ± 1.67, 69.37 ± 7.36 to 37.48 ± 0.27, 81.30 ± 5.95 to 62.35 ± 8.03, and 29.34 ± 1.38 to 115.90 ± 3.3 µg/mL respectively. The antioxidant activity and enzymes inhibitory capacity of WEER were close, and comparable to the capacity demonstrated by the standards. The amount of sixteen compounds was identified from EEER. Numerous phytochemicals, including cynaroside, p-coumaric acid, cosmosiin, caffeic acid, and quinic acid, were quantitatively determined using the LC-MS/MS method. This clearly indicates that phenolic- and flavonoid-rich E. rauwolffii may have potential in the management of glaucoma, Alzheimer’s disease, diabetes, cardiovascular, and cancer disorders. Full article

Lentils (Lens culinaris; family: Fabaceae) are increasingly recognized as functional legumes with potential benefits for gut health because they provide bioactive peptides, resistant starch, and polyphenol-rich fractions within a shared food matrix. However, most existing studies have focused on individual lentil-derived compounds, and their matrix-dependent complementary interactions during digestion and fermentation remain insufficiently resolved. This review synthesizes current evidence on lentil-derived peptides, resistant starch, and polyphenols, with particular emphasis on their matrix-dependent complementary relationships, digestion-dependent transformation, microbial co-metabolism, and implications for intestinal barrier function. During gastrointestinal digestion and colonic fermentation, lentil proteins, resistant starch, and phenolic compounds undergo sequential transformation, yielding bioactive peptides, fermentable substrates, short-chain fatty acids (SCFAs), and phenolic metabolites that may collectively influence microbial composition and metabolic activity. Emerging evidence suggests that these interconnected processes may support gut health through microbiota–host crosstalk by modulating tight junction-related markers, reducing intestinal permeability, and maintaining epithelial homeostasis. Mechanistically, these effects have been associated with SCFA-mediated G protein-coupled receptor (GPCR) signaling, suppression of TLR4–NF-κB/MAPK inflammatory cascades, and activation of Keap1–Nrf2 antioxidant defenses, thereby attenuating oxidative stress and pro-inflammatory responses. Current evidence is more consistent with matrix-dependent complementary or convergent actions than with demonstrated synergy. At present, phenolic-rich fractions provide clear pathway-level evidence, whereas fermentation-linked carbohydrate effects are more strongly supported by microbiota- and in vivo-associated outcomes, and protein- or peptide-related mechanisms remain comparatively underdefined. Nevertheless, the evidence base remains limited by the scarcity of integrated studies, well-controlled human intervention trials, and factorial experimental designs capable of distinguishing complementary, additive, and truly synergistic effects among lentil bioactives. This review therefore highlights the need to move from describing coexisting beneficial effects toward formally testing interaction effects within physiologically relevant lentil matrices. Full article

The limited availability of high-quality timber and the increasing demand for wood-based panels have encouraged the exploration of alternative and sustainable lignocellulosic resources. Rattan waste is abundant in Indonesia; however, its low mechanical strength and limited durability restrict its direct application in composite materials. This study investigated the effect of furfuryl alcohol (FA) modification and different adhesive systems on the performance of rattan-based particleboard. Rattan particles were immersed in FA for 24 h and used to produce particleboards (300 × 300 × 10 mm) bonded with phenol formaldehyde (PF), melamine formaldehyde (MF), and urea formaldehyde (UF) adhesives at a resin content of 12%. The boards were manufactured under controlled hot pressing conditions and conditioned for 14 days prior to testing. Furfurylation significantly improved dimensional stability by reducing moisture content, water absorption, thickness swelling, and leaching, with anti-swelling efficiency values ranging from 43.25% to 71.06%. Some selected mechanical properties, including internal bonding strength, hardness, and screw holding power, were also enhanced. However, the modification showed limited influence on the modulus of elasticity and, in some cases, reduced the modulus of rupture. Among the adhesive systems, MF-bonded boards exhibited the most balanced mechanical performance. Furfurylation also produced darker and more uniform board surfaces. These findings indicate that furfurylated rattan particleboards are suitable for non-structural and decorative applications. Full article