Search Results (1,365)

Peach palm (Bactris gasipaes) is an underutilized Amazonian crop with emerging relevance for plant-based food systems. Global demand for plant-based products continues to expand, reaching USD 28.38 billion in 2024, yet current formulations rely on a narrow set of ingredients with limitations in nutritional quality, functionality, sustainability, and supply-chain resilience. This review synthesizes quantitative evidence on the nutritional composition (carbohydrates 30–72% dm, protein 2–8% dm, lipids 2–14% dm), fatty acid profile, mineral density, and bioactive compounds (carotenoids up to 800 µg/g dm; phenolics 60–90 mg GAE/100 g dm) of peach palm fruit. Techno-functional properties relevant for plant-based applications, such as emulsification, water-binding, and structural contributions in bakery products and meat analogues, are critically examined, along with the effects of processing on nutrient retention and antinutrient reduction. The review also evaluates sustainability attributes and identifies key limitations, including regional cultivation, sensory constraints, and economic and technological barriers. By integrating nutritional, technological, and ecological perspectives, this work highlights the potential of peach palm as a diversified ingredient source and outlines research gaps necessary for future industrial adoption. Full article

Background: Cereal bars are convenient vehicles for incorporating ingredients with functional value. In this context, the study aimed to formulate bars enriched with quinoa, amaranth, and calafate (Berberis microphylla) and evaluate their instrumental texture, total phenolic compounds, antioxidant capacity, nutritional composition, and sensory evaluation. Methods: Four formulations were developed, a baseline cereal bar with balanced ingredients (F1), a pseudocereal-enriched bar (F2), a high-calafate bar (F3), and an oat-only control bar (F4). Texture was measured using uniaxial compression, total phenolic compounds (TPC) were determined by the Folin–Ciocalteu method, and antioxidant capacity was assessed by the DPPH assay. The nutritional composition was theoretically estimated using food composition tables and dietary reference intakes (DRIs). Sensory evaluation was performed using affective tests, including acceptability, preference, purchase intention, and sensory attributes. Results: The formulations differed significantly in instrumental hardness. F3 had the highest total phenol content and the highest antioxidant capacity. The estimated nutritional composition showed that the bars provide adequate energy and relevant micronutrients (Ca, Mg, Fe, Zn), as well as bioactive compounds from calafate. Sensory evaluation showed that F2 obtained the highest overall acceptance and the highest acceptability index. Purchase intention did not differ between formulations. In the evaluation of attributes, the results indicate that intermediate hardness maximizes acceptance, while softer (F1) or harder (F3–F4) bars are less preferred. Conclusions: The incorporation of calafate enhances the phenolic and antioxidant profile in F3, while an intermediate hardness linked to the greater use of expanded pseudocereals favors consumer acceptance in F2. The observed differences confirm that the formulation design enables the modulation of functional, mechanical, and sensory properties in cereal bars. Full article

Horseradish (Armoracia rusticana L.) root (HRP) and leaf (HLP) pomaces, by-products of juice production by cold-pressing, were analyzed as a novel potential source of natural antioxidants. Chromatography analysis (UHPLC Q-ToF MS) of the bioactive compounds of pomaces was performed along with spectrophotometric determination of total phenolic content (TPC), total flavonoid content (TFC), total phenolic acid (hydroxycinnamic) content (TPAC), and antioxidant capacity (via 1,1-diphenyl-2-picrylhydrazyl (DPPH^•) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic-acid) (ABTS^•+) radicals’ scavenging activity and ferric reducing antioxidant power (FRAP)). The concentrations of TPC, TFC, and TPAC differed among the pomaces, significantly favoring HLP. However, both horseradish pomaces (HRP and HLP) contained a considerable amount of various phenolics, with kaempferol and its glucosides dominating. In addition, they exhibit pronounced antioxidant activity, which is confirmed by all three methods used (DPPH, ABTS, and FRAP). These results highlight the potential of valorizing horseradish processing waste as a natural, reliable source of health-promoting bioactive compounds and functional ingredients in food products, thereby fortifying food, preventing oxidation, and prolonging shelf-life. In addition, this study supports endeavors to reduce food waste by providing new insights into the valorization of horseradish pomace, thus contributing to sustainable development and environmental protection. Full article

Polysaccharides from marine organisms have been extensively studied and utilized as functional food ingredients due to their excellent immunomodulatory properties. However, the immunomodulatory potential of fermented Ruditapes philippinarum polysaccharide (RPP) has not been systematically explored. This study investigated the effects of RPP on immune function in cyclophosphamide (CTX)-induced immunosuppressed BALB/c mice. These results revealed that RPP alleviated CTX-induced weight loss and restored appetite. Moreover, RPP can promote the morphology and indices of immune organs, as well as increased the number of white blood cells (WBC), red blood cells (RBC), and hemoglobin (Hb). Serum levels of interleukin-6 (IL-6) and immunoglobulin E (IgE) were significantly elevated following RPP treatment. Additionally, RPP improved colonic morphology by upregulating the expression of E-cadherin and ZO-1 and promoting the secretion of secretory IgA (sIgA). These results indicated that RPP exerted an immune protective effect in BALB/c mice and justified its further potential as a bioactive ingredient for functional foods derived from marine shellfish. Full article

Mashua (Tropaeolum tuberosum), a resilient and underutilized Andean tuber, is a high-potential nutritional and functional food innovation resource. This review surveys information on the nutritional composition, bioactive profile, and functional properties of the tuber based on a comprehensive literature search conducted in the Scopus database. The search strategy employed eight Boolean operators combining the following terms: (“Tropaeolum tuberosum” OR “mashua”) AND (“bioactive compounds” OR “functional properties” OR “glucosinolates” OR “antioxidant activity” OR “food processing”). The review included English-language research articles published between 2000 and 2025. Its diverse constituents, such as glucosinolates, phenolics, and anthocyanins, have antioxidant, anti-inflammatory, and antimicrobial activities. Technologies such as freeze-drying, microencapsulation, and 3D printing make it easier to preserve these bioactive components and ensure their use in novel food products. Although Mashua has potential, its widespread adoption remains limited by its distinct sensory characteristics and the lack of clinical validation regarding its effect on human health. To extract the full potential of mashua as a functional ingredient for the global food industry, consensus evidence exists around the need for standardized analytical methodologies, technological innovation, and sustainable value chain development. Full article

Plant-derived vesicles (PDVs) represent an emerging class of naturally bioformulated nanocarriers with potential nutraceutical and therapeutic applications. In this study, the multifunctional biological activity of PDVs obtained from Eruca sativa leaves (arugula leaf vesicles, ALVs) was investigated both in vitro and in vivo. In differentiated Caco-2 and HepG2 cells, ALVs exhibited significant antioxidant activity, being rich in polyphenols and organic acids, by reducing intracellular reactive oxygen species (ROS) and modulating key metabolic regulators. ALVs upregulated SREBP-2, LDLR, and phosphorylated AMPK and Akt, leading to enhanced LDL and glucose uptake, while downregulating FASN and PPAR-γ, thereby reducing lipid accumulation. In mice fed a high-fat and high-fructose (HFHF) diet, ALV supplementation improved glucose tolerance and decreased total cholesterol, LDL, and hepatic injury biomarkers (ALT, AST, and LDH) without inducing toxicity. These findings demonstrate that ALVs exert hypocholesterolemic, hypoglycemic, and lipid-lowering effects through coordinated modulation of AMPK/Akt pathways. Overall, ALVs emerge as safe, multifunctional nanovesicles capable of counteracting oxidative stress and metabolic dysfunction, highlighting their potential as innovative bioactive ingredients for functional foods or nutraceutical formulations targeting metabolic syndrome. Full article

Rice bran, a rice milling by-product, is a rich source of bioactives such as tocopherols and γ-oryzanol, with promising antioxidant properties. This study compared three extraction techniques—Soxhlet, maceration, and supercritical CO₂ (SC-CO₂)—to identify the method offering the best balance of rice bran oil (RBO) recovery, composition, and sustainability. Although all methods yielded similar oil quantities (~9.5–10.8%), SC-CO₂ extraction achieved superior preservation of bioactives, with the highest tocopherol (116.9 µg/g) and γ-oryzanol (13.2 mg/g) levels. Antioxidant capacity, assessed via FRAP, ABTS, and DPPH assays, was consistently higher in SC-CO₂-extracted oil. The fatty acid profile further confirmed the advantages of SC-CO₂ extraction, with the oil showing a high proportion of unsaturated fatty acids (86.3%) and low saturated content (13.6%). In contrast, Soxhlet- and maceration-extracted oils contained higher saturated fractions (56.5% and 60.1%, respectively) and lower unsaturated content, reflecting the impact of thermal and solvent exposure on the lipid composition. Environmental impacts were quantified through cradle-to-gate life cycle assessment (LCA), showing that SC-CO₂ extraction led to the lowest ecological burden due to its solvent-free process and lower energy demand. Normalizing impacts on both oil yield and bioactive content further highlighted its advantages. These findings place SC-CO₂ extraction as a green, efficient alternative for valorizing rice bran, yielding a high-quality, antioxidant-rich oil suitable for food and cosmetic applications. The integrated chemical and environmental evaluation underscores the potential for a sustainable bioeconomy, effectively turning agricultural residue into functional ingredients. Full article

Cereal-based snacks, such as breadsticks and salty sticks, are widely consumed but nutritionally poor, lacking protein, essential amino acids, bioactive compounds, and functional lipids. Enhancing these products with fish-derived ingredients could provide a novel approach to improving their nutritional and functional value. This study investigated the effect of incorporating carp meat (0–30%) into breadsticks in terms of their composition, amino acid and fatty acid profiles, mineral content, antioxidant activity, lipid stability, and sensory attributes. Fortification with carp meat substantially improved nutritional value, with a significant increase in essential amino acids, especially available lysine, and long-chain ω3 fatty acids. Antioxidant activity increased depending on the amount of fish meat added, contributing to reduced total oxidation values. Sensory evaluation revealed that 10–15% fish addition is the optimal range, combining improved nutritional quality with high consumer acceptability. The results show that carp-enriched breadsticks represent a promising functional food concept that can deliver bioactive nutrients in a familiar snack form. This approach highlights the feasibility of fortifying food with fish as a strategy to diversify healthy snacks, increase fish consumption, and provide new opportunities for innovation in the food industry. Full article

Agri-food residues have accumulated globally at unprecedented scales, generating environmental pressures and resource inefficiencies, a core problem addressed in this review, while simultaneously representing rich, underutilized reservoirs of health-promoting phytochemicals. This review synthesizes recent advances (2016–2025) in the green extraction, characterization, and biological validation of phytochemicals from plant-based residues, including polyphenols, flavonoids, carotenoids, alkaloids, and dietary fibers from key sources such as grape pomace, citrus peels, coffee silverskin, pomegranate peel, cereal brans, and tropical fruit by-products. Emphasis is placed on sustainable extraction methods: ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), pressurized liquid extraction (PLE), supercritical CO₂ extraction (SFE), and natural deep eutectic solvents (NADES), which enable efficient recovery while minimizing environmental impact. In vitro, in vivo, and clinical studies demonstrate that residue-derived compounds exert antioxidant, anti-inflammatory, metabolic-regulating, and prebiotic effects, contributing to health in general and gut microbiota modulation. Integrating these bioactives into functional foods and nutraceuticals supports sustainable nutrition and circular bioeconomy goals by reducing food waste and promoting health-oriented valorization. Regulatory advances, including approvals from the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA) for ingredients such as olive phenolics, citrus flavanones, and coffee cascara, further illustrate increasing translational readiness. The convergence of green chemistry, biorefinery design, and nutritional science positions agri-food residues as pivotal resources for future health-promoting and environmentally responsible diets. Remaining challenges include scaling cost-effective green processes, harmonizing life cycle assessment protocols, expanding toxicological datasets, and conducting longer-term clinical trials to support safe and evidence-based commercialization. Full article

This study evaluated the bioactive potential of Thai silkworms (Bombyx mori) at three developmental stages—mature silkworm (MS), A-silking silkworm (AS), and pupae (PP)—as alternative protein sources for functional hydrolysates. Silkworm powders were hydrolyzed with Alcalase^® (5% w/w, 1 h, 60 °C) to obtain MS hydrolysate powder (MSHP), AS hydrolysate powder (ASHP), and PP hydrolysate powder (PPHP). AS contained the highest protein content (72.13%), followed by MS (70.20%) and PP (56.70%). Amino acid profiling revealed stage-specific and hydrolysis-dependent variations, MS was enriched in phenylalanine and histidine, AS in threonine, valine, and tyrosine, and PP in lysine, leucine, and arginine. Hydrolysates showed markedly increased amino acid levels across all samples, indicating enhanced peptide release and improved nutritional quality. The hydrolysates achieved yields of 61–64% and protein recoveries of approximately 46%. MSHP and ASHP exhibited higher degrees of hydrolysis than PPHP. Among the biological activities, MSHP demonstrated the strongest angiotensin-converting enzyme (ACE) inhibition (88.46%), whereas PPHP exhibited the greatest antioxidant capacity (DPPH, ABTS, FRAP). Overall, Alcalase^® hydrolysis effectively enhanced silkworm bioactivity, supporting their potential as multifunctional ingredients for functional foods and nutraceuticals targeting cardiovascular and oxidative stress-related disorders. Full article

Background: Immunosenescence, or the age-related weakening of the immune system, leads to greater susceptibility to chronic diseases, infections, and metabolic disorders. This process involves changes in the number and function of lymphocytes, increased levels of inflammatory markers, and modifications to the gut microbiome. In recent years, increasing importance has been placed on diet—both functional, rich in bioactive ingredients, and conventional, often pesticide-laden—as a factor modulating immune system aging. Methods: This paper provides a literature review on the effects of dietary components on immunosenescence. Results from 2010 to 2025 and from clinical and experimental studies on substances such as curcumin, butyrate, vitamin D3, omega-3 fatty acids, and conventional products containing pesticides were analyzed. Their impact on the microbiome, intestinal barrier integrity, inflammatory biomarkers, and the overall immune response was considered. Results: Numerous beneficial effects of functional foods were identified. Curcumin increases microbiota diversity and lowers C-Reactive Protein (CRP) and Tumor Necrosis Factor α (TNF-α) levels. Butyrate supports remission in inflammatory bowel disease by reducing Interleukin (IL) 6 and TNF-α levels. Vitamin D3 lowers inflammatory markers and reduces calprotectin in inflammatory bowel disease. Omega-3 fatty acids modulate microbiome composition and improve lipid profiles. In contrast, conventional foods high in pesticides lead to dysbiosis, intestinal barrier damage, and increased pro-inflammatory cytokines. Conclusions: Diet is a key factor in modulating immunosenescence. Functional foods can support the microbiome and reduce chronic inflammation, while conventional foods may exacerbate the aging process of the immune system. Further clinical research is needed to develop dietary recommendations to support immunity in older adults. Full article

Carrot (Daucus carota L.) is a widely consumed root vegetable, yet its aerial parts, including leaves and stems, are typically discarded as agricultural by-products, despite their potential biological value. This study comparatively evaluated the antioxidant and immunomodulatory properties of carrot aerial and root parts extracted using hot water or 50% ethanol. Four extracts were prepared: aerial part hot-water (AP-W), aerial part ethanol (AP-E), underground part hot-water (UP-W), and underground part ethanol (UP-E). The total phenolic content (TPC, expressed as gallic acid equivalents; GAE) and total flavonoid content (TFC, expressed as quercetin equivalents; QE) were quantified using the Folin–Ciocalteu and aluminum nitrate colorimetric methods, respectively. Antioxidant capacities were determined by ABTS and DPPH radical scavenging assays, cytotoxicity was assessed in RAW 264.7 macrophages via the MTT assay, nitric oxide (NO) levels were measured using the Griess reaction, and cytokine (IL-6, TNF-α) concentrations were analyzed by ELISA. Among the extracts, AP-E exhibited the highest TPC (28.3 ± 0.3 µg GAE/mg extract) and TFC (18.2 ± 2.3 µg QE/mg extract), corresponding to the strongest ABTS (92.3 ± 2.5%) and DPPH (72.4 ± 7.3%) radical scavenging activities. None of the extracts demonstrated cytotoxicity below 400 µg/mL. Under basal conditions, AP-W and UP-W significantly enhanced NO production (9.5 ± 1.3 µM and 7.7 ± 1.2 µM, respectively), while co-treatment with LPS markedly reduced NO levels in AS-E (2.3 ± 0.2 µM). Consistently, AP-W and UP-W elevated cytokine secretion (IL-6: 3462.1 ± 349.7 pg/mL and 1749.4 ± 55.4 pg/mL; TNF-α: 15,245.2 ± 771.0 pg/mL and 14,719.1 ± 329.8 pg/mL), whereas AP-E (400 µg/mL) significantly suppressed IL-6 (3938.6 ± 268.7 pg/mL) and TNF-α (11,869.0 ± 721.1 pg/mL) under LPS-stimulated conditions. Collectively, these results indicate that hot-water extracts of carrot parts exert immunostimulatory activity, whereas ethanol extracts possess potent anti-inflammatory potential. The aerial parts of carrots, often regarded as waste biomass, exhibit comparable or superior bioactivities to the roots, underscoring their potential utility as promising functional food ingredients. Full article

This study introduces a complementary ingredient strategy to improve gluten-free muffins by combining the bioactive properties of Cornelian cherry (Cornus mas L.) with the techno-functional advantages of a carob-taro-rice flour blend. A rice-only formulation served as the control, while other formulations included partial substitution with carob and/or taro flours, enriched with 0%, 4%, or 8% Cornelian cherry pulp, and were evaluated using a comprehensive set of physicochemical, textural, microstructural, and sensory analysis. The incorporation of pulp and flour substitution markedly increased total phenolic content, antioxidant capacity, and dietary fiber, reaching up to 7.9 times the levels observed in the rice-only control. Carob flour substitution reduced muffin hardness by 51–64%, indicating substantial textural improvement. Quantitative Descriptive Analysis (QDA), Principal Component Analysis (PCA), and heatmap clustering confirmed that carob and taro enhanced the sensory profile by increasing crumb porosity and reducing firmness. Image analysis supported these findings, showing that carob-containing blends exhibited a more desirable microstructure with larger air cell area (>48%) and greater circularity (>0.86), thus linking internal structure to improved texture. These results provide a practical approach for bakeries and food manufacturers to enhance the nutritional and sensory quality of gluten-free muffins. Full article

Microbial bioconversion of agro-industrial by-products into high-value-added metabolites such as polysaccharides or lipids serves a dual purpose: mitigating environmental pollution through waste reduction and supporting the development of novel bioproducts. In this study, a non-conventional, poorly studied Cryptococcus albidus strain was initially assessed for its ability to grow on semi-defined media containing lactose, glycerol, or glucose under three distinct nitrogen availability conditions at C/N equal to 20, 80, and 160 mol/mol in shake flask cultures. The goal was to evaluate biomass production and synthesis of valuable metabolites under these conditions. C. albidus demonstrated robust growth on all commercial carbon sources, particularly under nitrogen-rich conditions, producing more than 25.0 g/L of microbial biomass with a high intracellular polysaccharide content (>45%, w/w). Additionally, mannitol production was detected in cultures with glycerol and glucose (9.1 and 13.1 g/L, respectively), especially after nitrogen depletion. Subsequently, C. albidus and a Cutaneotrichosporon curvatus strain were batch-cultivated using pretreated secondary cheese whey (SCW) as a carbon-rich waste substrate. When cultivated on SCW, both yeast strains partially metabolized lactose and produced polysaccharide-rich biomass, dominated by β-glucans (>29% of total biomass), compounds known for their functional and bioactive properties. The cellular polysaccharides (cPS extracted from C. albidus exhibited cytotoxic effects against cancer cells, suggesting their potential use as biological response modifiers. In contrast, the cPS from C. curvatus did not affect cell viability, indicating their promise as ingredients for applications in the food, feed, pharmaceutical, or cosmetic sectors. Full article

Olive mill wastewater (OMW), a by-product of olive oil extraction, poses significant environmental challenges due to its toxicity and heterogeneity. This study evaluates the phenolic and mineral composition of OMW and alpechin sludges from abandoned ponds in Spain, and establishes a standardized conventional method to recover phenolic fractions and promote their safe valorization as bioactive ingredients. Phenolic compounds were identified by triple-TOF-LC-MS/MS, and minerals and heavy metals were quantified by ICP-MS. Across thirteen ponds analyzed, samples from Cordoba, Tarragona, Alicante and Toledo showed higher phenolic levels, ranging from 7.2 g GAE/kg to 18.9 g GAE/kg, with methanolic extracts reaching 10.98–15.67 mg GAE/mL. Thirty-one phenolic compounds were identified, predominantly luteolin, apigenin, quercetin, and secoiridoid derivatives, notably hydroxytyrosol and tyrosol, supporting their functional potential as natural antioxidants. The mineral profile was dominated by K and Ca and showed negligible carryover to the phenolic organic fraction (<1%). Heavy metal concentrations in fresh OMW were 0.32–1.06 µg/kg for Cd and Hg and 9–43.9 µg/kg for As and Pb. In OMW sludge, they ranged between 0.033 and 0.19 mg/kg for Cd, 0.01 and 0.12 mg/kg for Hg, 5.45 and 8.06 mg/kg for As, and 4.45 and 23.70 mg/kg for Pb, whereas phenolic extracts contained only 0.15–21.50 µg/kg, remaining below EU food safety limits. This work presents one of the first integrated approaches to risk-benefit mapping of abandoned ponds in Spanish soils and advances extraction standardization by jointly considering functional potential, contaminant profiles, and matrix location. Full article