Search Results (2,406)

The transformation of Andean grains and tubers through fermentation and bioencapsulation has emerged as a key strategy to enhance their nutritional, functional, and biotechnological value, driven by advances in proteomic and metabolomic techniques. This study aimed to systematize recent evidence on the biochemical and functional modifications induced by these processes and their potential application in the development of functional foods. The methodology integrated 67 studies analyzed using tools such as R 4.5.1 with the JupyterLab interface 4.5.2, SCImago Graphica Beta 1.0.53, and VOSviewer 1.6.20, incorporating data generated through LC-MS/MS, UHPLC-QTOF, Orbitrap platforms, transcriptomics, and combined omics approaches, considering original studies published between 2020 and 2025. The main findings indicate substantial increases in free amino acids (up to 64.8%), phenolic compounds (2.9–5.2%), and antioxidant activity (up to 45%), along with the identification of 430 polyphenols, 90 flavonoids, 14 novel oxindole acetates, and bioactive peptides with IC50 values ranging from 0.51 to 0.78 mg/mL. Bioencapsulation showed controlled release of bioactive compounds, highlighting nanocapsules of 133–165 nm with a maximum release of 9.86 mg GAE/g. In conclusion, the combination of fermentation and encapsulation enhances the stability, bioavailability, and functionality of Andean crops, supporting their industrial adoption for the development of sustainable nutraceutical foods that improve health and promote the valorization of traditional resources. Full article

This study aimed to evaluate the substitution of wheat flour (WF) for grape (Vitis vinifera L.) pomace (GP) on cookie formulation. The techno-functional properties of GP flour (GPF) were characterized, and cookie formulations containing 15% (C15) and 20% (C20) GPF were developed. To evaluate the antioxidant and functional potential, free (FPF, soluble phenols) and bound phenolic fraction (BPF, insoluble phenols) were extracted. The total phenolic content (TPC) and antioxidant potential (ABTS and DPPH assays) were measured. The GPF shows differences in oil and water retention, non-foaming properties, and non-significant differences in swelling capacity compared to WF. C15 and C20 show L* values from 27.9 to 36.2, b* values from 2.22 to 2.64, and a* values from 8.84 to 10.49. GPF addition elevates ash and fiber content by 3.5–4.2 and 14–31.6 times. GPF cookie (C15) exhibited a significantly higher TPC compared to WF. Although the FPF fraction in the cookies was higher compared to BPF, the contribution of BPF to antioxidant activity was high (DPPH = 29.9%, ABTS = 16.3%) compared to FPF (DPPH = 26.3%, ABTS = 20.3%). Given that FPF is traditionally the only antioxidant fraction measured, the antioxidant potential of incorporating grape by-products is being underestimated; this is the first report of this in a cookie. Full article

Dietary fiber and phenolic compounds are key bioactives in gastrointestinal and metabolic health; however, their compositional features and metabolic implications have rarely been studied as an integrated system within realistic food matrices. Mango bagasse confectionery previously demonstrated prebiotic potential, and its reformulation with extruded mango peel showed hepatoprotective effects linked to gut microbiota modulation. In this study, mango bagasse and peel confectionery (MBPC) was characterized and its metabolic impact was evaluated in vivo. Wistar rats were fed standard or high-fat diets with or without MBPC supplementation, followed by fecal fatty acid analysis. MBPC exhibited a high dietary fiber content for a confectionery product (25 g total fiber per 100 g), with monomeric profiles indicative of cell wall-derived polysaccharides and pectic components. The fiber fraction showed a low Mw (14.71 ± 0.02 kDa), suggesting a matrix favorable for fiber–phenolic interactions. Phenolic profiling revealed substantial concentrations of free (9.0 mg/mL) and bound (16.7 mg/mL) phenolic compounds. Fecal fatty acid profiles were diet-dependent, with palmitic acid showing the highest relative abundance, followed by stearic, oleic, and linoleic acids, associated with dietary fiber intake. This study elucidates the structural and metabolic relevance of dietary fiber–phenolic interactions within a formulated food matrix. Full article

Usually, gluten-free “beers” are produced by replacing cereals containing gluten with substitutes that do not contain it or, alternatively, through enzymatic, precipitation, and/or clarification steps. The research was aimed at increasing the concentration of antioxidant compounds and improving the sensory quality of gluten-free craft beers produced from gluten-containing raw materials according to a patented brewing method that represented the starting point of the research. The experiments were organized to evaluate the effects of original combinations of four brewing procedures (Strong, Light, Very Light, Ultra-Light—differing from each other by grains/water ratio, hops/water ratio, protein rest, and boiling time), three yeast strains (M21, K97, S33), and a possible dry hopping. The beer gluten contents ranged from <5 to 13.90 mg/L. The maximum total phenolic content (200 mg/L) was detected in beers produced by combining the Light procedure, inoculation with M21 strain, and dry hopping. The highest overall sensory quality scores (4.0) were assigned to the beers obtained through the Light and Ultra-Light procedures, fermented by M21 and S33 strains, and dry hopped. Dry hopping was the main factor capable of differentiating the beers, increasing antioxidant content and improving perlage, foam characteristics, the intensity of many olfactory and gustatory characteristics, and the overall sensory quality. The brewing procedure affected all the physico-chemical indices and most sensory characteristics, except for color, citrous and spicy flavors, sweetness, effervescence, and body. The use of different yeasts did not impart significant differences for most of the variables considered. Full article

Infertility represents a significant global health issue, and the use of antioxidants in sperm preservation techniques provides an effective strategy to improve sperm quality. This study aims to examine the phytochemical components of Phlai and Njui extracts and their antioxidant effects on enhancing the motility of fresh bull semen. Among the extracts, Njui contained the highest levels of total phenolics, total tannins, and lycopene contents along with the strongest DPPH, ABTS, and AOPP inhibition. Phlai contained the highest levels of total flavonoids. Njui and combined extracts showed the strongest AGE inhibition. The motility of sperm in the semen extender supplemented with Phlai, Njui, and their combination exhibited greater total motility, particularly progressive motility, compared to sperm in the normal extender after 48–72 h. Furthermore, there was a reduced generation of ROS compared to sperm in the normal extender and with vitamin E acetate supplementation after 24–72 h. In conclusion, Phlai and Njui extracts, plentiful in bioactive chemicals, showed significant antioxidant activity and enhanced sperm motility by neutralizing free radicals and strengthening antioxidant defenses. The findings indicate that Phlai and Njui, especially in combination, provide advantages for sperm preservation. Full article

Celiac disease (CeD) is a chronic immune-mediated enteropathy triggered by dietary gluten in genetically predisposed individuals which also entails intestinal dysbiosis. This hallmark microbial imbalance provides a rationale for exploring interventions that could modulate the gut ecosystem. Cocoa is a bioactive food rich in polyphenols, theobromine, and fiber, compounds known to have an influence on both immune function and gut microbiota composition. Here, we investigated the effects of cocoa supplementation on the gut microbial profile and predicted functionality in DQ8-D^d-villin-IL-15tg mice, genetically predisposed to CeD. Animals were assigned to a reference group receiving a gluten-free diet (GFD), a gluten-containing diet group (GLI), or the latter supplemented with defatted cocoa (GLI + COCOA) for 25 days. The cecal microbiota was analyzed via 16S rRNA sequencing, and functional pathways were inferred using PICRUSt2. Goblet cell counts and CeD-relevant autoantibodies were measured and correlated with microbial taxa. Cocoa supplementation partially attenuated gluten-induced dysbiosis, preserving beneficial taxa such as Akkermansia muciniphila and Lactobacillus species while reducing opportunistic and pro-inflammatory bacteria. Functional predictions suggested differences in the predicted microbial metabolic potential related to amino acid, vitamin, and phenolic compound metabolism. Cocoa also mitigated goblet cell loss and was inversely associated with anti-gliadin IgA levels. These findings suggest that cocoa, as an adjuvant to a GFD, could be of help in maintaining microbial homeostasis and intestinal health in CeD, supporting further studies to assess its translational potential. Full article

The aim of this study was to investigate the biochemical properties of free and immobilized mushroom tyrosinase (EC 1.14.18.1) entrapped in calcium alginate beads for phenol oxidation in a batch system. Tyrosinase activity was determined spectrophotometrically at 400 nm under optimal conditions. The effects of key operational parameters on phenol oxidation kinetics were evaluated for both enzyme systems. The Michaelis–Menten constant (K_M) of the immobilized enzyme (0.94 ± 0.2 mM) was approximately twice that of the free enzyme (0.56 ± 0.04 mM), while its maximum reaction velocity (V_Max = 101.4 ± 2.2 µmol L⁻¹ min⁻¹) decreased by nearly 30-fold (V_Max(App) = 3.63 ± 0.3 µmol L⁻¹ min⁻¹). Immobilization also shifted the optimal pH of the enzyme to pH 6.0. The optimum temperature and activation energy for phenol oxidation were determined as 55 °C and 52.48 kJ/mol for immobilized tyrosinase, whereas they were 45 °C and 39.58 kJ/mol for the free enzyme. The highest level of activity was obtained with alginate beads of 2.6 mm diameter, and the immobilized preparation exhibited enhanced operational stability, completely retaining its initial activity after five reuse cycles. Overall, these findings suggest that mushroom tyrosinase immobilized in alginate beads is a promising system for phenol removal from wastewater. Full article

Teinturier grapes are an important germplasm resource for addressing the insufficient accumulation of anthocyanins in grapes under adverse climatic conditions. To enrich the variety diversity, eight newly bred teinturier grape varieties were used for comparison with the traditional teinturier grape variety “Yan 73”. The results showed that A1 wine exhibits high levels of citric and tartaric acids, while the B2 wine showed elevated levels of malic and succinic acids. The C1, B2, and G1 wines showed higher total phenol, anthocyanin, flavonoid, flavan-3-ol, and tannin content. In the free volatile components of C1 wine, α-phellandrene, methyl salicylate, α-Terpineol, β-Myrcene, isoamylol and ethyl acetate were the primary aroma compounds. Meanwhile, the glycosidically bound aroma components of B2 wine were predominantly dominated by nonanal, benzaldehyde, α-terpineol, hexanal, α-phellandrene, and D-limonene. Compared with Y73, B2 and A1 wines have better phenols, while B2, C1 and B5 wines have better flavors, which provides support for the promotion of new varieties. Full article

Intensive broiler chicken farming is one of the most important livestock sectors globally. However, intensive production systems raise concerns about farm sustainability, as well as ensuring animal welfare and product quality. For this reason, identifying novel, high-value-added feed ingredients is crucial. Winery by-products (WBPs) are a valuable source of bioactive compounds and can be utilized as functional feed ingredients. This study evaluated the effects of dietary supplementation with grape seed meal and grape pomace meal in diets for broilers up to 42 days of age. Three dietary treatments were formulated—grape seed meal (3% and 6%), grape pomace meal (3% and 6%), and a combination (3% seed meal + 3% pomace meal)—along with a standard diet (control). The proximal composition (moisture, protein, fatty acid profile, fats, ash), antioxidant parameters (ROS, GSH, NO, POV), free radical scavenging activity (DPPH and ABTS^•+), and total phenolic content of the meat and physical characteristics (color) were assessed. While proximal composition of meat was not significantly influenced by the dietary treatment, some parameters, such as total phenolic content, PUFA levels, and antioxidant and free radical scavenging activity, were improved. These results demonstrate enhanced favorable traits improving chicken meat quality and confirm the potential of WBPs as functional feed ingredients, promoting a more sustainable production model aligned with the principles of the circular economy. Full article

Mango peels have great potential for upcycling in the food industry. This study addressed important knowledge gaps regarding mango peel drying, namely, the effect of drying on mango peels’ bound phenolics, and the impact of prior freezing on the composition of hot air-dried mango peels. Hence, the effect of freeze drying (FD) (0.10 mbar; −63 °C (condenser temperature); 25 °C (shelf temperature); 96 h), hot air drying (HAD) (65 °C; 48 h), and HAD preceded by freezing (FZ + HAD) (−20 °C; 30 days) on mango peels’ composition, antioxidant capacity, and technological properties was evaluated. Drying did not affect fiber content; however, it caused slight modifications in carbohydrate composition of fiber. Regarding antioxidant compounds, FD, HAD, and FZ + HAD reduced vitamin C by 9%, 53%, and 71%, respectively. FD preserved all free phenolics, while HAD and FZ + HAD decreased most of them, with reductions ranging from 20 to 42% and 17 to 71%, respectively. However, FD, HAD, and FZ + HAD reduced 9, 2, and 6 of the 10 bound phenolics identified, respectively, and decreased their antioxidant capacity. Finally, all identified carotenoids were reduced by FZ + HAD, whereas FD and HAD decreased only violaxanthin. Regarding technological properties, FD showed the highest and lowest oil and water absorption capacities. In conclusion, these findings demonstrated that prior freezing exacerbated the loss of antioxidants during HAD. Full article

This study reports on the use of degraded lignin in combination with tannins to develop sustainable, formaldehyde-free, and bio-based phenolic foams. Mechanical, thermal, and flame-retardant properties of the different foams were systematically evaluated using compression testing, thermogravimetric analysis (TGA), mass loss cone calorimetry (MLC), and UL-94 flammability tests. Lignin degradation/activation was carried out via a hydrothermal process in the presence of ethanol. Ethanol-induced lignin hydrogenolysis and thermal degradation were deemed a necessary step to obtain foams with satisfactory mechanical, morphological, and thermal insulation properties. Meanwhile, the fire resistance assessed by MLC remains comparable to that of tannin-based foams, with a similarly low peak heat release rate (pHRR). Full article

Direct hydroxylation of benzene to phenol using hydrogen peroxide is a cornerstone of sustainable green chemistry. This paper presents the results of a stability study of an iron-containing mordenite catalyst in the liquid-phase hydroxylation of benzene to phenol with a 30% aqueous hydrogen peroxide solution. The study utilizes a combination of catalytic activity measurements, dynamic light scattering (DLS), and electron paramagnetic resonance (EPR) spectra. The system is initially shown to exhibit high phenol selectivity; however, over time, DLS measurements indicate aggregation of the catalyst particles with an increase in the average particle diameter from 1.8 to 2.6 μm and the formation of byproducts–dihydroxybenzenes. Iron is present predominantly as magnetite nanoparticles (Fe₃O₄) ~10 nm in diameter, stabilized on the outer surface of mordenite, with minor leaching (<10%) due to the formation of iron ion complexes with ascorbic acid as a result of the latter’s interaction with magnetite particles. Using a thermodynamic approach based on the Ulich formalism (first and second approximations), it is shown that the reaction of benzene hydroxylation H₂O₂ in the liquid phase is thermodynamically quite favorable (ΔG° = −(289–292) kJ·mol⁻¹ in the range of 293–343 K, K = 1044–1052). It is shown that ascorbic acid acts as a redox mediator (reducing Fe³⁺ to Fe²⁺) and a regulator of the catalytic medium activity. The stability of the catalytic system is examined in terms of the Lyapunov criterion: it is shown that the total Gibbs free energy (including the surface contribution) can be considered as a Lyapunov functional describing the evolution of the system toward a steady state. Ultrasonic (US) treatment of the catalytic system is shown to redisperse aggregated particles and restore its activity. It is established that the catalytic activity is due to nanosized Fe₃O₄ particles, which react with H₂O₂ to form hydroxyl radicals responsible for the selective hydroxylation of benzene to phenol. Full article

Pasta is a staple food and is a typical commodity worldwide. However, some people with celiac disease or gluten intolerance cannot consume pasta formulated with wheat flour. This work aimed to develop and characterise pasta samples made from wheat and buckwheat flours fortified with carrot powder at concentrations of 5% and 10%. The developed pasta samples were analysed for drying and hydration characteristics, for cooking properties, pasting properties, colour, texture, and sensory attributes. The results showed that the wheat-based pastas had better hydration and cooking properties, and that the gluten-free pastas were less cohesive. Concerning hardness, the addition of carrot powder produced opposite results for the wheat- and the buckwheat-based pastas. The gluten-free samples had higher pasting temperatures and peak viscosities and were also darker; however, lightness, redness, and yellowness increased with the addition of carrot powder. The gluten-free pastas were richer in terms of nutrients, carotenoids, and phenolic compounds due to the presence of buckwheat instead of wheat flour, and the increased addition of carrot powder also contributed to the increase in these nutrients. The sensory evaluation revealed that judges preferred the wheat-based pasta samples over the buckwheat counterparts, and the addition of carrot powder at the highest percentage significantly improved the sensorial assessment. In conclusion, the pasta samples formulated have high nutritional importance, and sensorial acceptance was increased with the addition of carrot powder. Full article

This study developed an efficient interfacial stabilization strategy, using metal ions (Cu²⁺) and octyl gallate (OG) to protect curcumin (Cur) via interfacial coordination. Macroscopic observation, droplet size, and Turbiscan stability index analysis demonstrated that the addition of Cu²⁺ to the OG/Cur emulsion significantly influenced its emulsification efficiency and physical stability, which depended on both the OG concentration and the amount of Cu²⁺ added. Interfacial rheological analysis showed that Cu²⁺ addition significantly enhanced droplet interfacial strength, with distinct effects from different metal ions. FT-IR confirmed the coordination bonds of Cu²⁺ with both Cur (keto/enol) and OG (phenolic hydroxyl). Under appropriate concentrations of OG and Cu²⁺, the retention rate of curcumin in the emulsion was significantly improved under various processing conditions. After 100 min of UV exposure, the OG/Cur/Cu²⁺ system increased curcumin retention by 49.64% compared to Cu²⁺-free systems. The study presents a metal-phenolic coordination-based strategy for constructing stable functional emulsions with high curcumin protection. Full article

Ni-based catalysts have been extensively investigated for lignin hydrogenation; however, they often exhibit limited phenol selectivity and poor catalytic stability. To address these challenges, we introduced Cu as a promoter, resulting in the development of NiCu/ZSM-5 catalysts with significantly enhanced phenol selectivity and durability. Characterization studies revealed that Cu species form an alloy structure with Ni, which effectively suppresses the sintering of Ni nanoparticles during the catalytic process, thereby maintaining consistent performance over multiple reaction cycles. Furthermore, the Cu-Ni alloy demonstrated improved hydrogen activation capability while reducing overall H₂ uptake, leading to a marked increase in phenol selectivity compared to the Cu-free Ni/ZSM-5 catalyst. As a result, the Ni₁Cu₁/ZSM-5 (Ni/Cu molar ratio = 1:1) catalyst achieved a lignin conversion of 69.8% and a phenol selectivity of 84.4%, with negligible performance degradation over 8 cycles. The strategy presented in this work may offer an effective approach for enhancing the performance of industrial catalysts in lignin upgrading processes. Full article