Search Results (5,748)

This study investigated the development of upcycled functional fruit bars based on dates or figs and grape pomace, enriched with a lavender extract obtained using a novel multicomponent natural deep eutectic solvent (NADES). Supplementation with the NADES-based lavender extract significantly increased the total polyphenol content and antioxidant capacity, while improving the retention of total polyphenols during storage by approximately 10.3% in date-based bars and 2.8% in fig-based bars. The NADES-based lavender extract also reduced the percentage of yeast- and mold-positive samples from 60% to 20% in date-based bars after 30 days of storage at 22 °C. After 28 days of storage, supplemented bars showed better preservation of key sensory attributes, including appearance, color, odor, sweetness, bitterness and aftertaste. The stabilizing effects were more pronounced in date-based than in fig-based formulations, highlighting the influence of the food matrix on functional ingredient performance. Overall, the results indicate that NADES-based lavender extract is a promising functional ingredient for improving the physicochemical, sensory, and microbiological stability of upcycled fruit bars, particularly in date-based formulations. Full article

Calendula officinalis L. (pot marigold) is a medicinal and edible plant used as a source of bioactive compounds with potential applications in functional foods. This review brings together current data on the phytochemical profile, biological activity, agronomic factors, and food applications of C. officinalis, based on 76 publications. More than 500 secondary metabolites have been reported in this species, including flavonoids, carotenoids, terpenoids, polysaccharides, coumarins, and essential-oil components. Reported levels depend strongly on cultivar, growing conditions, plant part, and analytical method. Total flavonoid content in dried flowers ranges from 0.21 to 0.68% across 20 European cultivars, with up to 1.7% in selected Estonian-grown cultivars such as ‘Radio’. Reported total carotenoid values cover almost two orders of magnitude (about 48 to 3510 mg/100 g of dried material), reflecting differences in plant part, colour variant, and method (spectrophotometric sum vs. HPLC). Dried flowers contain up to 62.33 g/100 g of total dietary fibre (mostly insoluble). The associated activities are antioxidant, anti-inflammatory, antimicrobial, regenerative, cytotoxic, and neuroprotective. Recent food-application studies show useful effects in yogurt (0.25 g lyophilized extract/100 g), wheat bread (10–15% of formulation water replaced with aqueous extract), and fresh pasta (5% flower powder substitution), with notable increases in antioxidant capacity and acceptable sensory scores. The number of full food-product trials is still small, and this review identifies the processing variables and the research gaps that determine whether C. officinalis can be used as a standard functional-food ingredient. Full article

Conventional gummies are characterized by high sugar, sweetener, and additive content, which has increased the demand for healthier alternatives. In this context, the incorporation of unconventional ingredients has emerged as a promising strategy to improve nutritional profile and functional value. This review aimed to collect and analyze information on the nutritional, technological, and sensory properties of unconventional ingredients, such as fruits, vegetables, microalgae, natural sweeteners, coproducts, and other functional compounds, in gummy formulations. A literature search was conducted, from which 20 relevant studies were selected and analyzed. The results showed that fruit incorporation increased the content of fiber, vitamin, and antioxidant compounds, while vegetables improved the mineral composition and the presence of bioactive compounds. Similarly, agro-industrial coproducts were identified as valuable sources of functional compounds with potential for sustainable valorization. In addition, the alternative gelling agents exhibited favorable effects on the texture, gel-forming capacity, stability, and shelf life of the samples. Overall, these ingredients demonstrated nutritional, technological, sensory, and sustainability advantages. However, challenges related to industrial scalability and sensory evaluation remain. 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

A. kawachii is of considerable importance in the food industry due to its enzyme production. The objective was to evaluate the feasibility of coupling β-glucosidase production by A. kawachii, to partially purify the enzymatic extract by gel filtration chromatography, and to preliminarily apply it to the bioconversion of geniposide into genipin to form a blue chromophore in a simplified process. β-glucosidase production was carried out via liquid fermentation in a glucose-tryptone medium over 54 h, and fermentation process parameters were monitored. Subsequently, the enzyme extract was fractionated by gel filtration chromatography (Hi-Trap G-25 column). The simplified process for the formation of the blue chromophore was carried out by mixing the fraction with β-glucosidase activity, geniposide (10 g/L), and glycine at different concentrations (1.0, 2.5, 5.0, 7.5, and 10.0 g/L), then incubating it at 40 °C for 48 h. The fermentation time for maximum β-glucosidase production (0.059 U/mL) was 48 h. Residual fermentation compounds were removed by chromatography, thereby partially purifying the enzyme (purification fold = 3.88) to prevent it from reacting with genipin. At 7.5 g/L glycine, a yield of 0.96 g/L of the blue chromophore was obtained. In conclusion, the use of enzymes enables a sustainable process for producing a blue chromophore. This chromophore can be considered a potential functional ingredient for the development of nutraceuticals and cosmeceuticals. Full article

Oxidative stress is known to disrupt intestinal barrier integrity, whereas certain polysaccharides have demonstrated protective effects on intestinal function. This study aimed to isolate a polysaccharide from processed Hippophae rhamnoides subsp. sinensis pomace (remaining after oil and juice extraction) and evaluate its protective effect against H₂O₂-induced intestinal barrier dysfunction in Caco-2 cell monolayers. A polysaccharide fraction, designated SPP-0.2b, with a weight-average molecular weight (Mw) of 42.405 kDa, was successfully isolated by hot water extraction and purified using DEAE-52 cellulose and Sephadex G-100 gel chromatography. Monosaccharide composition analysis revealed that SPP-0.2b was mainly composed of rhamnose, arabinose, galactose, mannose, and galacturonic acid. Compared with the H₂O₂-treated group, SPP-0.2b (500 μg/mL) increased the transepithelial electrical resistance (TEER) by 76.67% and reduced basolateral FITC-dextran fluorescence intensity by 34.63% in Caco-2 monolayers. In addition, SPP-0.2b significantly increased the protein expression levels of Occludin and Zonula Occludens-1 by 79.49% and 66.75%, respectively. SPP-0.2b also reduced intracellular reactive oxygen species and malondialdehyde levels while enhancing the activities of superoxide dismutase and glutathione peroxidase. Collectively, these findings suggest that the protective effect of SPP-0.2b against H₂O₂-induced intestinal barrier dysfunction is associated with the maintenance of tight junction proteins and attenuation of oxidative stress. This study provides experimental evidence supporting the further investigation of SPP-0.2b as a potential functional food ingredient for intestinal health. Full article

Foodborne mycotoxins are toxic secondary metabolites produced by filamentous fungi. At sufficient concentrations, ingested mycotoxins have been found to disrupt the microbiome and exert toxic effects on gastrointestinal, hepatic, renal, and other tissues. Toddlers are particularly vulnerable to ill effects due to increased intake relative to lower body weight and immature detoxification, metabolic, and immune function. Despite this susceptibility, their adverse health effects remain under-recognized in public health sectors, and data on mycotoxin contamination in foods marketed to young children in North America remain sparse. To investigate this, 118 food products, including cereals, snacks, pasta, first foods, juices, and staple ingredients, were purchased at retail and analyzed for 34 mycotoxins using liquid chromatography–tandem mass spectrometry. The results were compared with the United States Food and Drug Administration (FDA) regulatory thresholds and European tolerable daily intake (TDI) limits. Of the 34 analytes, 32 were detected, and 25 were quantified. At least one mycotoxin was quantified in 87 percent of products, with a mean of 3.7 per item and a maximum of 13. Multi-toxin contamination was common; many products exceeded the FDA and TDI limits, and many remain unregulated. These findings highlight regulatory gaps in food safety and underscore the need for stronger child-focused oversight, particularly regarding emerging mycotoxins and multi-toxin contamination. Full article

Arachidonic acid (ARA) is an essential long-chain polyunsaturated fatty acid for infant growth and development, commonly added to infant formula and supplementary foods as ARA oil or ARA powder. Since December 2025, infant formula products have been recalled in several countries due to cereulide contamination in ARA ingredients. Cereulide, a heat-resistant emetic toxin produced by Bacillus cereus, presents a serious threat to infant health. However, specific analytical methods for cereulide detection in ARA raw materials remain scarce, hindering effective quality control and source prevention of food safety hazards. This study developed and validated a rapid ultra-performance liquid chromatography–tandem mass spectrometry (UPLC-MS/MS) method for the quantitative determination of cereulide in ARA oil and powder. Sample pretreatment was optimized according to matrix characteristics: for microencapsulated ARA powder, water dissolution was performed to release cereulide before acetonitrile extraction, whereas direct extraction was applied to ARA oil. Subsequent HLB-P pass-through solid-phase extraction effectively eliminated matrix interference in both matrices. The method exhibited excellent linearity (R² > 0.999) from 0.1 to 20 μg·L⁻¹, with an LOD of 0.03 μg·kg⁻¹ and an LOQ of 0.1 μg·kg⁻¹, respectively. Spike recoveries reached 90.7–107.0% for ARA oil (RSDs ≤ 6.5%) and 88.5–107.9% for ARA powder (RSDs ≤ 7.0%). This rapid and reliable method provides a critical analytical tool to monitor cereulide in ARA raw materials and mitigate infant safety hazards at the source. Full article

The growing demand for natural food colorants has increased interest in sustainable alternatives derived from agro-industrial by-products. This study developed and characterized a food-grade natural brown colorant from date seed waste of Phoenix dactylifera L. (Khalas variety) by process optimization, mineral profiling, phenolic characterization and analysis of its storage stability. A food-grade aqueous extraction system was employed, and a Taguchi L9 orthogonal array was used to optimize the processing parameters affecting color development. Roasting temperature was identified as the most influential factor, contributing 85.75% of the variation in color intensity. Signal-to-noise ratio analysis determined the optimum processing conditions as 200 °C roasting temperature, 5 min roasting time, and 15 min extraction time, yielding an OD₄₂₀ value of 0.927. FTIR analysis confirmed the presence of hydroxyl, carbonyl, aromatic, and carbohydrate-associated functional groups related to thermally generated brown pigments. Further studies demonstrated that both temperature and opaqueness of the storage bottle significantly influence colorant stability. Refrigerated storage in amber containers provided superior retention of total phenolic and flavonoid contents, in addition to a superior antioxidant activity compared with room-temperature storage in clear containers. Mineral profiling revealed significantly high levels of potassium, calcium, phosphorus, and magnesium, with the mineral composition remaining largely stable during storage. HPLC analysis identified catechin and gallic acid as the major phenolic compounds, while ellagic acid was detected exclusively in the glycerol–water extract, indicating enhanced recovery of selected phenolics through solvent modification. Overall, the developed date seed colorant combines color-forming, antioxidant and nutritional properties, while providing a sustainable approach for the valorization of date-processing by-products. The findings highlight the potential application of date seed colorant as a clean-label alternative to synthetic brown colorants and support the development of sustainable food ingredients aligned with sustainable development goals. Full article

Olive leaves, a major byproduct of olive processing, are generated in large quantities annually yet suffer from inefficient utilization and low added value. In this study, response surface methodology (RSM) was employed to optimize the extraction conditions of oleuropein from olive leaves. Additionally, the antioxidant activity of purified oleuropein and its protective effect against tret-butyl hydroperoxide (TBHP)-induced oxidative damage in the human embryonic kidney 293 (HEK-293) cell line were investigated. The optimal extraction conditions for oleuropein were determined as follows: extraction temperature of 71 °C, extraction time of 72 min, ethanol concentration of 58%, and solid–liquid ratio of 1:27 (mg/mL), yielding an oleuropein recovery of 44.5%. The extract was purified and identified as oleuropein via Fourier transform infrared spectroscopy (FTIR) and high-performance liquid chromatography (HPLC). Oleuropein exhibited remarkable antioxidant activity and mitigated TBHP-induced oxidative damage in HEK-293 cells by inhibiting apoptosis. TBHP treatment reduced cell viability by approximately 70%, while treatment with 100 and 200 μg/mL oleuropein restored the decreased cell viability to 100%. Morphological observations and 4′,6-diamidino-2-phenylindole (DAPI) staining revealed that TBHP induced apoptotic cell death characterized by nuclear condensation and fragmentation, and this effect was reversed by oleuropein treatment. Flow cytometry analysis showed that TBHP caused approximately 90% cell death, whereas co-treatment with oleuropein reduced cell death to only about 10%. TBHP downregulated the expression of p53, and oleuropein reactivated its expression, highlighting the role of oleuropein in the recovery of the cellular antioxidant system. This study possibly indicated the protective mechanism of oleuropein against oxidative damage-related diseases and provides a theoretical basis for the development of olive leaves as a potential ingredient in functional foods. Full article

Background/Objectives: Front-of-pack labelling systems such as Nutri-Score are promoted as public health tools to guide consumers towards healthier food choices. However, their capacity to accurately signal sugar content in child-targeted foods—a key determinant of dental caries risk—remains poorly characterised. This study aimed to evaluate whether Nutri-Score category reliably reflects sugar content in pre-packaged foods marketed to children, and to discuss the implications for paediatric oral health. Methods: A cross-sectional observational study analysed the nutritional labels of 100 pre-packaged foods directed at the paediatric population, all displaying a Nutri-Score label, selected from three major supermarket chains in Valencia, Spain. Products were grouped into eight predefined food categories. Sugar content (g/100 g or 100 mL), Nutri-Score category (A–E), and ordinal position of sugar in the ingredients list were recorded. Global association between Nutri-Score grade and sugar content was evaluated using Spearman’s rank correlation coefficient; category-level analyses used the Kruskal–Wallis or Mann–Whitney U test as appropriate. Results: A moderate statistically significant positive correlation was found between Nutri-Score grade and sugar content across all 100 products (ρ = 0.515, p < 0.001). In the exploratory category-level analyses, suggestive differences were observed in biscuits (H = 8.72, p = 0.033), milks and milk drinks (H = 9.02, p = 0.029), and desserts (H = 8.31, p = 0.016); none of these p-values survived Bonferroni correction for multiple comparisons (adjusted α = 0.006). Notably, some products rated A and B contained high sugar levels: one A-rated breakfast cereal reached 22.4 g/100 g, and the highest B-rated product (a flavoured milk drink) contained 22.1 g/100 g. No significant association was detected in cereals, breads, dairy products, juices, or frozen foods. Conclusions: Nutri-Score demonstrated limited discriminatory ability to identify high-sugar child-targeted foods consistently across food categories. These findings support recommending that paediatric dental practitioners advise caregivers to evaluate sugar content and ingredients lists beyond front-of-pack grading. Further regulatory refinement of the algorithm to specifically weight added sugar exposure in child-targeted products may be warranted. Full article

Food waste has emerged as one of the most pressing global sustainability challenges because of its environmental, economic, and social implications. Nearly one-third of the food produced worldwide is lost or wasted each year, contributing to greenhouse gas emissions, depletion of natural resources, and increasing food insecurity. Advances in circular bioeconomy concepts and sustainable processing technologies have transformed food waste from an environmental liability into a valuable feedstock for producing biofuels, bioplastics, bioactive compounds, functional ingredients, prebiotics, and other high-value products. This review critically examines current strategies for converting food waste into value-added products, including green extraction technologies and biochemical, thermochemical, enzymatic, and microbial approaches. Attention is given to major agri-food by-products, such as fruit pomace, vegetable residues, oilseed meals, dairy by-products, and agro-industrial wastes. Emerging developments involving biorefinery concepts, artificial intelligence, digital biorefineries, synthetic biology, and carbon-neutral production systems are also discussed. Furthermore, the review highlights recent applications of waste-derived fibers, antioxidants, and polyphenols in functional foods, especially bakery products. Finally, key challenges related to feedstock heterogeneity, process scalability, regulatory frameworks, economic feasibility, and sustainability assessment are critically analyzed together with future research directions supporting the transition toward resilient circular bioeconomy systems. Full article

Diabetic nephropathy (DN) is a major complication of diabetes, yet effective dietary interventions remain limited. Xanthoceras sorbifolium Bunge leaf extract (XBL) has shown promising bioactivities, but its active components and mechanisms are not well understood. In this study, a comprehensive investigation including chemical profiling, network pharmacology, in vivo validation, and renal multi-omics was conducted. The results show a diverse composition dominated by flavonoids, which were identified as key bioactive contributors. In the streptozotocin-induced DN rat model, XBL administration significantly improved metabolic disorders and renal injury. Integrated metabolomic and transcriptomic analyses demonstrated that XBL alleviates DN by coordinately regulating metabolic reprogramming and inflammation-related signaling pathways. Additionally, representative flavonoids showed α-glucosidase inhibitory activity, supporting their potential role in glucose metabolic regulation. The results from this study suggest that XBL is a promising functional food ingredient for DN intervention. Full article

Marine-derived bioactive compounds have attracted considerable attention as functional ingredients for food and nutraceutical applications due to their various biological activities. Among marine resources, macroalgae represent a sustainable and abundant source of structurally diverse bioactive compounds, including polyphenols, pigments, and polysaccharides. This review provides a comprehensive overview of macroalgal bioactive compounds, with particular emphasis on their sources, the environmental and seasonal factors influencing their composition, chemical classification and characteristics, extraction technologies, biological properties and food and nutraceutical applications. Particularly, attention is given to the molecular mechanisms underlying their antioxidant and anti-inflammatory effects, including radical scavenging, metal chelation, modulation of endogenous antioxidant defense systems, and regulation of key signaling pathways involved in inflammation. Green extraction techniques and encapsulation strategies for improving the stability, bioavailability, and functionality of macroalgal bioactives are critically discussed. Current applications in foods and nutraceutical products are reviewed alongside the major challenges related to biomass variability, large-scale production, standardization, and regulatory compliance. Overall, macroalgal bioactive compounds represent a promising class of sustainable health-promoting ingredients, and continued advances in cultivation, processing, extraction technologies, formulation, and regulatory frameworks will be essential to support their broader industrial utilization. Full article

The house cricket (Acheta domesticus) is among the edible insect species authorized under the European Union novel food framework and is increasingly explored as a food ingredient. This review synthesizes current evidence on its nutritional composition, techno-functional properties, safety, sustainability, and application potential for human consumption. A. domesticus powder is a nutrient-dense ingredient, with reported protein contents ranging from 57.4 to 76.19 g/100 g dry material, together with a relevant amino acid profile, unsaturated lipid fraction, chitin-associated fiber, and selected minerals and vitamins. Its techno-functional profile, including water absorption capacity around 175%, oil absorption capacity around 140%, and emulsifying capacity around 77.7%, supports applications in bakery products, snacks, pasta, meat analogs, and protein-enriched foods. From a sustainability perspective, reported feed conversion ratios around 1.5–1.9 and controlled indoor rearing strengthen its relevance for scalable production, although outcomes depend on substrate choice, energy inputs, production scale, and processing conditions. Safety issues, especially allergenicity, cross-reactivity, microbial control, and contaminant monitoring, remain central to industrial use. Overall, A. domesticus powder has emerged and should be regarded as a nutritionally valuable, technologically versatile and promising functional ingredient for sustainable food innovation. Full article