Search Results (701)

Dietary patterns increasingly influence research on neurodegenerative diseases, with attention shifting from isolated nutrients to integrative nutritional models. The Amazonian Diet, a biodiversity-based dietary pattern rich in native fruits, seeds, freshwater fish, and cassava-derived foods, is naturally enriched in bioactive compounds including polyphenols, anthocyanins, carotenoids, methylxanthines, selenium, vitamins, and unsaturated fatty acids. This review aimed to investigate the potential relevance of key foods derived from the Amazonian Diet to Parkinson’s disease (PD) by integrating compositional nutritional analysis, multivariate analytical approaches, and mechanistic evidence synthesis. In Stage 1, the composition of 36 Amazonian foods was analyzed using TBCA and FAO data, followed by hierarchical clustering analysis (Ward’s linkage, Euclidean distance). Distinct compositional patterns were identified, highlighting foods with high bioactive diversity, relevant lipid composition, and dietary fiber. In Stage 2, an integrative literature review (PubMed/MEDLINE, SciELO) of in vitro, in vivo, observational, and clinical studies suggested that açaí berry, guaraná, cocoa/cacao, camu-camu, and Brazil nuts contain nutrients and bioactive compounds that intersect with biological pathways implicated in PD, including oxidative stress, mitochondrial dysfunction, and neuroinflammation. However, this review does not evaluate the effects of the Amazonian Diet on PD incidence, progression, symptoms, levodopa response, or biomarkers. Full article

Given the increasing need to reduce food losses and implement circular economy strategies, plant-based processing byproducts represent a promising source of functional ingredients. The aim of this study was to comprehensively assess the potential of pumpkin peels as a raw material for enriching cereal products, as a value-added ingredient for wheat pasta, and to analyze their nutritional and technological properties. Pumpkin peels were dried, ground, and thoroughly analyzed for chemical composition, bioactive compound content, and functional properties. Model pastas were developed with a 5–15% addition of pumpkin peel powder and assessed for their chemical composition, cooking quality, rheological behavior, antioxidant properties, starch digestibility, texture, oxidative stability, and in vitro prebiotic potential, as well as their health-promoting potential. The results demonstrated that pumpkin peel powder was a rich source of dietary fiber, polyphenols, and carotenoids, which translates into high antioxidant activity. Enriching the pasta with this raw material significantly increased the content of bioactive components and fiber, while having a moderate impact on technological properties. The most beneficial effects were achieved with a 10–15% addition, although higher levels may affect texture and cooking parameters. Pumpkin peels can therefore be a valuable ingredient in functional foods, supporting waste valorization and circular bioeconomy strategies. Full article

Bran enrichment improves the nutritional value of wheat-based bread but often impairs appearance, structure and sensory acceptance. This study investigated the role of controlled particle-size fractionation of brown wheat flour (BWF, equivalent to whole wheat flour) into <500 µm and <250 µm fractions in balancing bioactive enhancement and functional potential with acceptable product quality. White wheat flour (WWF) served as a refined control. Bread samples were prepared from WWF, BWF and their two bran-rich fractions, and assessed for appearance, color, physicochemical properties, texture, total phenolic content (TPC), ABTS antioxidant activity, individual phenolics, sensory attributes, correlations and chemometric patterns (using Principal Component Analysis (PCA) and Orthogonal Partial Least Square-Discriminatory Analysis (OPLS-DA)). Flour particle size strongly influenced bread color, texture and crumb structure: BWF bread samples were darkest, firmest and most chewy, whereas <250 µm bread was lighter and softer. TPC and ABTS activity were highest in BWF, followed by <500 µm and <250 µm, mirroring phenolic retention. Specifically, total phenolic content reached 1.58 mg GAE/g and ABTS antioxidant activity 19.49% in BWF, compared with 0.96 mg GAE/g and 18.31% in the <500 µm fraction, and 0.87 mg GAE/g and 17.67% in the <250 µm fraction. Bread hardness decreased from 5437 g in BWF to 4878 g in the <500 µm fraction and 4386 g in the <250 µm fraction. Key phenolic acids, chlorogenic, p-coumaric, sinapic and trans-ferulic acids, showed strong positive correlations with hardness and chewiness and negative correlations with appearance and overall acceptability. PCA and OPLS-DA confirmed distinct biochemical separation among bread types, with the PCA model explaining 73% of the total variance (PC1 = 57% and PC2 = 16%), and phenolic subclass distribution was identified as the main discriminant factor. Bread from the <500 µm fraction preserved phenolics but reduced sensory quality, while finer fractions (<250 µm) improved acceptability at the cost of some flavonoids and antioxidant capacity. Fractionation of flour, therefore, provides a practical strategy to optimize bioactive–sensory trade-offs in fiber-enriched bread samples. This study contributes to efforts in achieving sustainable development goals aimed at improving nutrition and food security. Full article

Germinated Andean lupin whole flour (GAL) is rich in protein, dietary fiber, essential amino acids, and bioactive compounds, representing a promising alternative for the development of sustainable plant-based foods. This study investigated the feasibility of partially replacing soy protein isolate (SPI) with GAL in high-moisture extruded meat analogues. A central composite design was applied to evaluate the effects of the GAL ratio (0:100–50:50) and feed moisture content (50–70%) on the technological properties of the extrudates. The Response Surface Methodology was used to model and optimize the process. The incorporation of GAL significantly affected the (p < 0.10) water solubility index (WSI), oil absorption capacity (OAC), cooking loss (CL), yellowness (b*), cohesiveness, and adhesiveness, generating predictive models with satisfactory goodness-of-fit (R² > 0.75). Increasing GAL levels increased the WSI from 6.21 to 18.79% and cooking loss from 1.01 to 3.84%, while reducing OAC from 239.42 to 166.57%, indicating substantial modifications in matrix organization and hydration behavior. Numerical optimization identified an optimal formulation containing 12% GAL, 88% SPI, and 65.5% feed moisture, with a desirability of 77.82%. Model validation showed relative deviations lower than 10% between predicted and experimental values. The optimized meat analogue exhibited high protein content (84.44%), favorable techno-functional properties, and improved nutritional quality, with higher levels of branched-chain amino acids (17.34 g·100 g⁻¹ protein), essential amino acids (33.32 g·100 g⁻¹ protein), and in vitro protein digestibility (90.1%) compared with the control formulation. Multivariate analyses confirmed that phenylalanine, histidine, methionine, and leucine were the main variables that discriminated between the protein sources and the extruded products. Overall, GAL demonstrated strong potential as a sustainable functional ingredient to produce nutritionally enhanced high-moisture meat analogues. Full article

Agri-food byproducts are increasingly investigated as food-tech material resources, but compositional richness alone does not establish ingredient suitability. This critical narrative review evaluates plant-derived and processing residues across four representative material groups: fiber- and polysaccharide-rich powders and fractions, protein- and starch-rich materials, bioprocessed ingredients, and formulation-supporting composites. We examine how source identity, stabilization, drying, milling, fermentation, enzymatic modification, fractionation, and formulation influence hydration, interfacial behavior, gelation, rheology, texture, sensory compatibility, storage stability, and preservation-supporting performance. Evidence is interpreted across linked feedstock–processing–functionality–application–readiness gates, with separate consideration of safety, regulatory positioning, batch specifications, scale-up, techno-economic feasibility, life cycle assessment, and circularity boundaries. The practical output is a five-gate decision support and claim calibration framework that distinguishes four proposed evidence levels: Candidate, Functionality-supported, Formulation-validated, and Industry-ready potential. As a proposed non-numerical synthesis, the framework supports decision-making and claim calibration rather than ranking, certification, or regulatory approval; it identifies the evidence required before matrix-specific functional, safety, sustainability, or industry relevance claims are made. Full article

Poly[(R)-3-hydroxybutyrate] [P(3HB)] is a biological polyester synthesized by microorganisms and can be used as a biodegradable plastic. The higher the molecular weight of P(3HB), the stronger it can be processed into films and fibers. Therefore, high-molecular-weight P(3HB) can be used as high-performance plastics for engineering and specialty applications. The P(3HB) biosynthetic operon consists of three genes, canonically arranged as phaC-phaA-phaB (phaCAB). This study specifically rearranges the phaCAB operon to the phaBCA order to investigate P(3HB) production and its molecular weight from glucose and/or xylose, which can be derived from wood hydrolysates, using Escherichia coli XL1-Blue as a host. By rearranging the gene order to phaBCA, the expression balance of PHA synthase (PhaC, encoded by phaC) and 3HB monomer-supplying enzymes (PhaA and PhaB, encoded by phaA and phaB, respectively) changed, enabling the host to produce P(3HB) with a higher molecular weight than that with the canonical operon. This effect was significant when xylose was used as the carbon source or when a nutritionally rich medium was used. However, the amount of P(3HB) produced by the phaCAB-expressing strain was consistently better than that by the phaBCA-expressing strain. This study establishes that high-molecular-weight P(3HB) can be produced through an integrated approach of operon engineering and wood-derived sugar bioprocessing, offering a sustainable production route for high-performance biodegradable plastics from non-food biomass. Full article

Background: Age-related macular degeneration (AMD) is one of the most common causes of irreversible impairment of central vision in the elderly population. Although anti-VEGF therapy remains the standard treatment for neovascular AMD, nutritional factors may influence disease progression and retinal health. The aim of this prospective controlled study was to evaluate the effects of an individualized dietary intervention with nutraceutical characteristics on serum concentrations of lutein, zeaxanthin, lycopene, vitamin A, and vitamin E in patients with neovascular AMD receiving anti-VEGF therapy. Methods: This prospective controlled study included 43 patients with neovascular AMD who completed a six-month follow-up period. Participants were allocated to either a control group receiving anti-VEGF therapy alone or an intervention group receiving anti-VEGF therapy combined with an individualized dietary plan. The dietary intervention emphasized foods naturally rich in carotenoids, antioxidant vitamins, trace elements, dietary fiber, and omega-3 fatty acids. Serum concentrations of lutein + zeaxanthin, lycopene, vitamin A, and vitamin E were determined using liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) at baseline and after six months. Results: Serum lutein + zeaxanthin concentrations increased significantly within both groups (control 0.31 ± 0.61 to 0.49 ± 0.69 mg/L; intervention 0.51 ± 0.54 to 0.87 ± 0.89 mg/L). The increase was numerically larger in the intervention group, but the between-group difference was not statistically significant after adjustment for baseline concentrations (ANCOVA, p = 0.30). Lycopene increased significantly within the intervention group only (0.20 ± 0.15 to 0.43 ± 0.30 μmol/L); the between-group difference was not significant after baseline adjustment (p = 0.24). Vitamin A increased significantly within both groups and vitamin E within the intervention group only; however, no between-group difference remained significant after baseline adjustment (vitamin A p ≈ 1.00, vitamin E p = 0.96). The greatest increase in lutein + zeaxanthin concentrations was observed among participants with improved retinal status. These descriptive findings should be interpreted cautiously because subgroup analyses were not powered. Correlation analyses performed after six months demonstrated positive associations between serum lutein + zeaxanthin, lycopene, and vitamin A concentrations. Conclusions: An individualized dietary intervention rich in naturally occurring bioactive compounds was associated with within-group improvements in serum carotenoid and antioxidant vitamin status. After adjustment for baseline values, between-group differences did not reach statistical significance, consistent with the exploratory, non-powered pilot design. These preliminary findings, including the observed effect sizes, are intended to inform the design of an adequately powered future study rather than to establish a between-group benefit of dietary management. Particularly pronounced changes were observed for lutein + zeaxanthin and lycopene concentrations. These findings support the potential role of dietary management as an adjunct to anti-VEGF therapy. However, given the nature of the study and the relatively small sample size, larger multicenter studies are needed to confirm these observations. Full article

In recent years, the food industry has increasingly focused on reintegrating nutrient- and phytochemical-rich processing by-products into high-consumption food matrixes. Aligned with this trend, our study investigated melon peel powder (MPP) as a value-added, upcycled ingredient in biscuit formulations with 0, 5, 10, 15, and 20% (w/w) MPP as a partial replacement for wheat flour (WF). The effects of this substitution on nutritional profile, colour, physical properties, total phenolic content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP), structural characteristics, and post-baking retention were evaluated. MPP exhibited higher TPC (1531.76 mg GAE/100 g DM), TFC (681.42 mg QE/100 g DM), FRAP (104.37 µM Fe²⁺/g DM) and DPPH (125.01 µM TE/g DM) than WF. Its incorporation improved nutritional quality by increasing dietary fiber and ash, while reducing available carbohydrates and energy value. Substantial enhancements were observed, with up to 6.72- and 6.93-fold increases in FRAP and DPPH, alongside 3.82- and 3.92-fold increases in TPC and TFC at the highest substitution level. Although baking reduced these levels, retention remained at 57–62% (TPC), 55–59% (TFC), 60–65% (FRAP), and 63–70% (DPPH), indicating partial thermal stability and possible contribution of heat-induced antioxidant compounds. MPP addition also affected technological properties, increasing baking yield and spread ratio while decreasing lightness (L*) and increasing yellowness (b*) and browning index (BI), resulting in yellow-brown tones. Fourier-transform infrared spectroscopy (FTIR) and wide-angle X-ray scattering (WAXS) analyses confirmed structural compatibility between WF and MPP, evidenced by the absence of new functional groups, preservation of the A-type crystalline structure of wheat starch without polymorphic transitions, and no indication of phase separation, whereas baking promoted starch gelatinization and integration of fibrous and pectic components. These findings support a potential valorisation pathway for melon by-products through their conversion into a value-added ingredient for biscuit production. Full article

Prunus spinosa L. (wild blackthorn) purée is an effective, nutrient-dense matrix that is rich in polyphenols, dietary fiber, and ascorbic acid, possessing significant potential as a functional food ingredient. This study investigated the technological valorization of wild blackthorn purée using convective and infrared-assisted foam-mat drying, evaluating the impact of temperatures (50, 60, and 70 °C) on bioactive profiles, antioxidant activity, color parameters, and powder flowability. Results indicated that the Midilli and Page models proved the best fit for the experimental drying kinetics, with higher effective moisture diffusivity (D_eff) observed in infrared-assisted systems. Convective foam-mat drying (60 °C, 5% egg albumen) resulted in a higher anthocyanin content compared to the control (0% egg albumen), corresponding to a relative increase of 20.8% based on HPLC analysis. Under infrared drying at 60 °C, the 10% egg albumen formulation showed a relative increase of 7.8% compared to the corresponding control. Samples without egg albumen (0% EA) exhibited baseline polyphenolic content under both drying techniques. Samples obtained without egg albumen (0% EA) under optimized conditions exhibited improved color stability and maintained polyphenolic content. Overall, the results highlight the combined effect of drying method, temperature, and egg albumen concentration on the quality of blackthorn purée powders under the studied conditions. Full article

Dementia is a growing challenge for aging societies, and effective prevention depends on identifying risk factors that can be addressed early, before cognitive decline becomes clinically apparent. Declining oral and dental function, particularly tooth loss, is increasingly recognized as one such factor, and its effect on the brain extends well beyond a reduced ability to chew. This review synthesizes current evidence linking impaired oral function to cognitive decline and dementia, with a focus on nutritional and structural brain pathways. We propose that tooth loss affects the brain through two partly independent routes. The first is nutritional: tooth loss shifts the diet away from fiber- and micronutrient-rich plant foods, which may injure the brain through oxidative stress, inflammation, and gut microbiota changes; the hippocampus, a key memory region, appears especially sensitive to nutritional status. Eating alone adds a social dimension: it is associated with lower diet quality and with reduced volume in memory-related regions, an association only partly explained by diet, since the medial temporal difference persists after dietary adjustment. The second is sensory–neural: the loss of natural teeth removes sensory input from the periodontal ligament and reduces chewing, weakening signaling to the brain and its capacity for plasticity. Importantly, atrophy of the medial temporal lobe and adjacent memory-related regions, together with increased white matter damage, is detectable even in cognitively healthy older adults, and a revised Oral Frailty Five-item Checklist can identify these presymptomatic changes. Because these structural brain changes persist despite denture use and after adjusting for diet, preserving natural teeth may be an especially valuable preventive target. Overall, maintaining oral function is a promising, accessible target for dementia prevention that warrants confirmation in prospective trials. Full article

Background/Objectives: This study aimed to identify dietary patterns among community-dwelling older adults in northern Thailand and examine their associations with nutrient intake, serum biomarkers, and anthropometric indicators. Methods: A cross-sectional study was conducted among 117 older adults in Lampang and Chiang Mai provinces in Northern Thailand. Dietary intake was assessed using a semiquantitative food frequency questionnaire. Dietary patterns were derived using principal component analysis, and participants were classified into mutually exclusive dietary pattern groups based on their highest factor scores, which was defined as the dominant pattern. Differences in nutrient intake were evaluated using the Kruskal–Wallis test. Serum biomarkers and anthropometric indicators were assessed using an analysis of covariance adjusted for age, sex, residential area, total energy intake, and body mass index. Results: Four dietary patterns were identified: diverse traditional, processed staple-based, tropical fruit, and a Western diet high in fats and sweets. Dietary fiber intake differed significantly among the four patterns, with the highest level in the diverse traditional and lowest in the processed staple patterns. No significant differences were observed in total energy or major nutrient intake. Total cholesterol levels differed significantly, with lower levels in the traditional diet pattern than in the tropical fruit and Western diet patterns. Conclusions: Dietary patterns among older adults in northern Thailand may be associated with dietary fiber intake and serum total cholesterol levels. A traditional diet rich in vegetables and fish may be linked to more favorable nutrient intake and lipid profiles. Full article

Limited data exists on the combined nutritional and phytochemical profiles of UK commercially available plant-based foods, limiting comprehensive compositional data available for dietary assessment and food formulation. This study addresses this gap by providing thorough compositional analysis of quinoa (red, black, organic), chia seeds (organic, white), pumpkin seeds (conventional, organic), flaxseeds (brown, golden, organic), and triticale grain (organic, cereal meal, rolled), profiling macronutrients, dietary fiber, amino acids, fatty acids, essential minerals, and bioactive phytochemicals. Pumpkin seeds exhibited the highest protein (29–36%) and fat (42–46%) contents, markedly exceeding quinoa and triticale, highlighting their role as a plant-based protein and energy source. Flaxseeds and chia seeds provided the greatest dietary fiber (15 g/100 g), while mineral analysis identified pumpkin seeds as particularly rich in phosphorus and magnesium, and white chia seeds as a rich source of calcium and iron. Targeted LC-MS/MS and HPLC screening (171 molecules) revealed substantial variation in phytochemical composition among products with red quinoa, golden flaxseed, and white chia seed containing the highest concentrations of quantified phytochemicals (up to 97.2 mg/100 g). These findings provide integrated data on the nutrient and phytochemical composition of selected commercially available products, reinforcing the practical importance of crop diversity for enhancing dietary nutrient and phytochemical diversity and informing future research, food innovation, and dietary assessment initiatives involving plant-based foods. Full article

Developing biodegradable and functional polymeric materials for active food packaging is essential to mitigate the environmental burden of petroleum-based plastics. In this context, gelatin/chitosan (G–Ch) nanofibrous mats were fabricated via solution blow spinning (SBS) and functionalized with snail slime (SS) and Pinus sylvestris essential oil (PSEO) to enhance their bioactivity and barrier performance. SS is rich in glycoproteins and natural bioactive compounds, while PSEO is characterized by terpene-based antimicrobial and antioxidant activities. SS and PSEO were incorporated into the G–Ch polymeric matrix to enhance the bioactivity, structural functionality and preservation performance of the nanofibrous mats. Three formulations (G–Ch, G–Ch–SS, and G–Ch–SS–10PSEO) were designed to elucidate the influence of snail slime and essential oil incorporation on the structure–property–function relationships of the nanofibrous mats. Morphological analysis revealed a smooth and bead-free fibrous structure across all formulations. The average fiber diameter (AFD) increased from 191.83 nm for G–Ch to 263.88 nm for G–Ch–SS and 295.83 nm for G–Ch–SS–10PSEO. FTIR and XRD analyses showed the physical encapsulation of the active compounds without significant chemical interactions. Furthermore, the incorporation of PSEO increased surface hydrophobicity and reduced air permeability, indicating the formation of a more compact fibrous structure with enhanced barrier properties. The functional performance of the nanofibrous mats was significantly improved by the addition of snail slime and PSEO. The G–Ch–SS–10PSEO formulation exhibited the highest antioxidant activity, reaching 36.8% for DPPH and 42.7% for ABTS, along with enhanced antibacterial efficacy against both Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). Application tests on chicken wings demonstrated that the bioactive nanofibers effectively suppressed microbial growth, limited pH increases, and reduced lipid oxidation during 14 days of refrigerated storage. Overall, the results demonstrate that the synergistic integration of snail slime and essential oil within a biodegradable polymer matrix provides a promising strategy for designing active nanofibrous materials with enhanced structural and bioactive properties for sustainable food-packaging applications. Full article

Cocoa processing generates large amounts of agro-industrial by-products, mainly cocoa bean shells (CBS), cocoa pod husks (CPH), and cocoa mucilage, which remain underutilized despite their nutritional and bioactive potential. This narrative review critically analyzes the composition of cocoa by-products and emerging technologies for bioactive compound recovery. Results show that CBS and CPH are rich sources of dietary fiber (13.8–65.6%), phenolic compounds (up to 100 mg GAE/g), and methylxanthines (theobromine up to 11.6 mg/g in CBS). Emerging extraction technologies, ultrasound-assisted extraction, pressurized liquid extraction, microwave-assisted extraction, pulsed electric fields, and cold atmospheric plasma, improve extraction yield (20–150%), reduce processing time (from hours to minutes), and decrease solvent consumption compared to conventional methods. Regarding food applications, moderate CBS inclusion levels (10–20% in cookies, 2–8% in bread, 0.75–1.0% in sausages) improve dietary fiber and antioxidant capacity without compromising sensory acceptability, whereas higher levels (>20–30%) increase hardness, bitterness, and astringency. It is concluded that cocoa by-products are promising resources for sustainable functional food ingredients. However, industrial implementation remains limited by raw material variability, lack of standardized extraction protocols, sensory constraints, and insufficient biological validation of recovered compounds. Future research should focus on standardizing extraction protocols, validating bioaccessibility and bioactivity through in vivo studies, optimizing food formulations for sensory balance, assessing contaminants (heavy metals, mycotoxins), and evaluating techno-economic feasibility and life-cycle sustainability at industrial scale. Full article

Lupinus is recognized as a nutrient-dense legume rich in protein, raw fiber, antioxidants, and unsaturated fatty acids, contributing significantly to human nutrition and health. In Ecuador, the Andean Crops and Plant Genetic Resources program of INIAP maintains a germplasm bank comprising 257 uncharacterized accessions. This study aimed to evaluate the nutritional and phytochemical composition of ten promising sweet Lupin genotypes (L. mutabilis) exhibiting good agronomic characteristics, resistance and/or tolerance to biotic and abiotic stresses, superior grain quality and significantly reduced seed alkaloid content in experimental trails. These genotypes were compared with two accessions of L. albus and L. angustifolius used as control genotypes. Except for carbohydrate content, L. mutabilis genotypes exhibited similar or superior nutritional profiles compared to genotype controls with high protein (44.7%), fat (19.91%), and ash (4.16%) contents and reduced alkaloid concentrations, notably, two genotypes LmAnds16 and LmFRs43 with 0.04%. However, it exhibited the highest polyphenol (8.84 mg·g⁻¹) and flavonoid (0.67 mg·g⁻¹) concentrations and antioxidant activity for ABTS (19.94 µmol TE·g⁻¹) and FRAP (300.30 µmol TE·g⁻¹) on a dry weight basis (DW). These results are important for the generation of new varieties of Lupinus focused on its nutritional quality and to produce nutraceutical and functional foods. Full article