Search Results (234)

Dates (Phoenix dactylifera L.) are nutrient-rich fruits with health-promoting properties and broad applications in the food and beverage industries. This study analyzes the chemical properties and volatile profile of fermented date products—juice, alcoholic derivative, and vinegar—to develop a high-quality vinegar with distinct sensory traits. Using HS-SPME-GC-MS, about 50 volatile compounds were identified across six major chemical classes. Juice processing significantly increased volatile release, especially fusel alcohols and furanic aldehydes, due to thermal and mechanical disruption. Fermentation further modified the volatilome, with increased esters and acids in alcoholic and vinegar products. Vinegar was characterized by high levels of acetic acid, fatty acids, phenols, and acetoin (855 mg/L), indicating active microbial metabolism. Ethanol and acidity levels met international standards. Total phenolic content rose from juice (138 mg/L) to vinegar (181 mg/L), reflecting microbial enzymatic activity and acid-driven extraction. These results highlight the metabolic complexity, sensory richness, and functional potential of date-derived fermented products while promoting sustainable use of underutilized fruit resources. Full article

Due to the roles of oxidative stress, inflammation, and neurotransmitter imbalances in cognitive and mental dysfunction, we aimed to develop a functional drink with antioxidant and anti-inflammatory properties as well as the potential to support neurotransmitter balance for improved cognition and mental health. The Teng Mo, Fen Hong Mee, and Hong Chon Su guava varieties were screened for their polyphenol and flavonoid contents, antioxidant and anti-inflammatory effects, and suppressive effects on acetylcholinesterase (AChE), monoamine oxidase (MAO), GABA transaminase (GABA-T), and glutamate decarboxylase (GAD). Juice from the cultivar with the highest potential was selected and mixed with mint and honey syrups, pomelo-derived dietary fiber, ascorbic acid, agar, water, and fruit puree (pear/apple/orange) to create three guava jelly drink formulations. The formulation with pear puree showed the highest biological potential and was selected as the final product. It is rich in vitamin C, gallic acid, and dietary fiber, and provides approximately 37 Kcal/100 g. It also promotes the growth of lactic acid-producing bacteria in the culture. Thus, our drink shows the potential to reduce oxidative stress and inflammation, improve neurotransmitter regulation, and stimulate the gut–brain axis, thereby promoting cognition and mental wellness. However, clinical research is essential to confirm these potential benefits. Full article

This study explored the development of a novel whey-based fermented beverage enriched with juice concentrates and health-promoting ingredients, emphasizing its bioactive properties. The formulation included whey protein isolate (5%), juice concentrates (10% apple, raspberry, and cranberry), and inulin (4%). Fermentation was carried out with the following strains: Lacticaseibacillus rhamnosus (LGG), Lacticaseibacillus casei (431), and Lactobacillus helveticus (R0052) at 2%. Antimicrobial activity was evaluated against pathogens including Listeria monocytogenes (strains 33423 and 33413), Staphylococcus aureus (113 and Newman), Bacillus cereus (DPC 6089), Escherichia coli (NCTC 9001), and Salmonella Enteritidis (NCTC 6676). Antioxidant capacity was measured using 2,2-Diphenyl-1-picrylhydrazylradical (DPPH) and Ferric Reducing Antioxidant Power (FRAP) assays, and angiotensin-converting enzyme (ACE) inhibitory activity was assessed. All bioactivities were found to be high in fermented whey beverage and a further significant increase was observed after simulated gastrointestinal digestion. This fruit-flavored whey beverage demonstrated notable antimicrobial and antioxidant activities, highlighting its potential for functional food applications aimed at combating harmful bacteria and oxidative stress. Full article

Lulo or naranjilla (Solanum quitoense Lam.) is an Andean fruit with a sour and refreshing flavor, widely used in the preparation of juices and sweets. Despite its potential for international markets, it remains largely unknown outside its native regions, and most existing studies have focused on the whole fruit or its juice. This study investigated the nutritional and phenolic profiles of the peel, pulp, and seeds of S. quitoense using official food analysis methods and chromatographic techniques. In addition, the in vitro antioxidant activity and antimicrobial effects against foodborne fungi and bacteria were assessed. The peel was rich in ascorbic acid (25.2 mg/100 g fw), α-tocopherol (7.9 mg/100 g fw), dietary fiber (16.5 g/100 g fw), macrominerals (Na, Ca, K), and flavonoids (14.2 mg/g extract); the pulp contained high levels of citric acid (4.22 g/100 g fw) and sucrose (2.7 g/100 g fw); and the seeds stood out for their contents of trace elements (Zn, Cu, Mn, Fe), oleic acid, and spermidine-derived phenolamides (37.8 mg/g extract). Hydroethanolic extracts showed antioxidant activity by inhibiting lipid peroxidation and oxidative hemolysis, with the seed extract exhibiting the strongest antifungal effect against Aspergillus versicolor, likely due to its high spermidine derivative content. These findings shed light on the potential of S. quitoense fruit for the development of functional foods, antioxidant-rich beverages, and nutraceutical products. Full article

Fermenting fruit and vegetable juices with probiotic bacteria is becoming a popular way to create functional drinks, offering an alternative to traditional dairy-based probiotic products. These plant-based juices are naturally rich in nutrients that help support the growth and activity of various probiotic strains. They also meet the rising demand for lactose-free, vegan, and clean-label options. This review looks at the key microbiological, nutritional, and sensory aspects of probiotic fermentation in juice. Common probiotic groups like Lactobacillus, Bifidobacterium, Lactococcus, Bacillus, and Streptococcus show different abilities to adapt to juice environments, affecting properties such as antioxidant levels, shelf life, and taste. The review also explores how factors like pH, sugar levels, heating, and storage can influence fermentation results. New non-thermal processing methods that help maintain probiotic survival are also discussed. Since fermented juices can sometimes develop off-flavors, this paper looks at ways to improve their taste and overall consumer appeal. Finally, future directions are suggested, including personalized nutrition, synbiotic products, and advanced encapsulation technologies. Overall, probiotic fermentation of fruit and vegetable juices shows strong potential for developing a new generation of healthy and appealing functional foods. Full article

Background/Objective: Type 2 diabetes mellitus (T2D) is a chronic metabolic disorder characterized by hyperglycemia. Plant-based interventions have gained attention as potential complementary treatments alongside conventional therapies. This systematic review evaluates the efficacy of plant-based interventions in improving glycemic control, insulin sensitivity, lipid profiles, and other outcomes such as GLUT-4, Tumor Necrosis Facto-alpha, dietary inflammation index, plasma lipopolysaccharide, total antioxidant capacity, and malondialdehyde in individuals with T2D. Methods: We conducted a systematic search of PubMed, Scopus, and ScienceDirect databases to identify randomized controlled trials (RCTs) and observational studies. RCTs were used as an additional screening criterion. The review included studies on the effects of plant-based interventions, encompassing fruits, vegetables, herbs, spices, and their extracts. We analyzed data on glycemic control, insulin sensitivity, lipid profiles, and other metabolic markers. Results: Twenty-six studies were included in our analysis. Various interventions showed potential benefits, with improved glycemic control, insulin sensitivity, and lipid profiles. Specific interventions such as Ziziphus jujuba juice, black tea, caper fruit extract, and balanced diets were linked with positive outcomes. Based on the Functional Food Claim framework, all 26 studies met the quality criteria for novel foods. However, the novel food score varied, and results were inconsistent across different interventions. Conclusion: Although some plant-based interventions appear promising in managing T2D, the evidence remains inconclusive due to variability in study quality and methodology. Further high-quality RCTs are necessary to confirm these findings and to establish the optimal dosage, duration, and combinations of interventions for effective T2D management. Despite inconclusive results, few plant-based diets have promising outcomes. Healthcare providers, especially nurse case managers, can incorporate the findings of this study into their practice protocol to support self-management for individuals with TD2. Full article

Every year, around 1.3 billion tons of food is wasted globally, with fruits and vegetables making up a significant portion. One by-product of this waste is pomace—the solid remains after juice extraction—which is rich in valuable nutrients like fiber, polyphenols, flavonoids, carotenoids, organic acids, vitamins, and minerals. Common sources of pomace are apples, grapes, citrus fruits, and berries. Researchers have highlighted its potential use in the confectionery industry. For example, replacing flour with pomace in cookies can improve antioxidant content and reduce hardness. Adding grape pomace to gummy candies increases levels of anthocyanins, flavanols, and proanthocyanidins while enhancing texture. Fortifying waffles with raspberry pomace boosts their nutritional value and may inhibit enzymes linked to free radical production. As a functional ingredient, pomace could help lower the risk of cardiovascular disease, diabetes, obesity, and colon cancer. Using fruit waste in food production supports sustainability by reducing waste and improving nutrition. Public awareness efforts, such as the NRDC’s Save the Food campaign, underscore the importance of repurposing food waste. Investing in functional confectionery made with pomace offers both health and environmental benefits, making it a key ingredient for sustainable food innovation. However, despite increasing attention to functional foods, the potential of fruit pomace specifically in confectionery has not been reviewed comprehensively. This review aims to fill this gap, providing a focused synthesis on the use of fruit pomace in the confectionery industry, identifying research trends, challenges, and practical applications. Full article

The agro-industrial sector generates large volumes of fruit waste each year, leading to environmental concerns and sustainability challenges. In this study, we evaluate the potential of fruit residues—apple, pear, blueberry, tomato, papaya, and a mixed fruit juice blend—as alternative sources of high-value polysaccharides, including pectins, hemicelluloses, and cellulose. Additionally, white strawberry, included as a reference from fresh fruit rather than agro-industrial waste, was analyzed to expand the comparative framework. These biopolymers, naturally derived from the plant cell wall, are renewable and biodegradable, and they possess physicochemical properties suitable for applications in food, pharmaceutical, cosmetic, textile, and bioenergy industries. Using a combination of cell wall fractionation, biochemical characterization, and immunodetection of specific structural domains, we identified significant variability in polysaccharide composition and structure among the samples. Blueberry, pear, and apple residues showed high levels of rhamnogalacturonan-I (RG-I) with extensive branching, while variations in rhamnogalacturonan-II (RG-II) dimerization and the degree of methylesterification of homogalacturonan were also observed. These structural differences are key to determining the gelling properties and functional potential of pectins. In the hemicellulose fractions, xylans and xyloglucans with distinct substitution patterns were especially abundant in apple and pear waste. Our findings demonstrate that fruit processing waste holds significant promise as a sustainable source of structurally diverse polysaccharides. These results support the reintegration of agro-industrial residues into production chains and emphasize the need for environmentally friendly extraction methods to enable industrial recovery and application. Overall, this study contributes to advancing a circular bioeconomy by transforming underutilized plant waste into valuable functional materials. Full article

Fiber is one of the most important ingredients of fruit that has an influence on the gastrointestinal tract and biochemical parameters of blood. Fiber has texturizing functions in food processing. The fiber’s properties (water-binding capacity, swelling, and oil-holding capacity) and polysaccharide composition obtained from raspberry and blackberry fruit, juice, and pomace, divided into seed and seedless fractions, were determined. The seedless fraction contains more hemicelluloses and homogalacturonan with higher water-binding capacities, swelling, and oil-holding capacities, and the seeds contain more cellulose, and their physical abilities are much lower. Water-binding capacities were from 2.7 to 14.9 g/g, swelling from 3.3 to 11.1 mL/g, and oil-holding capacities from 8.0 to 16.5 g/g. The sequential extraction of fruit fiber showed that the main fraction was the Residue, followed by the weak alkali extractable pectin (DASP) and the hemicellulose (CASP). Water-extractable pectin (WSP) and chelating-agent extractable pectin (ChSP) both constituted 8–9% of AIS each. In the pomace, the main fraction was the Residue (40% AIS), followed by CASP (16% AIS), DASP and ChSP (6–7% AIS), and WSP and WR (3% AIS). While seeds are composed mostly of Residue (52–57% AIS vs. 24–36% AIS in seedless), the seedless part shares of CASP hemicelluloses were higher (24–28% AIS vs. 12–15% in seeds). In the seedless part, there was also more water-soluble pectin (WSP) (4–5% vs. 2–3% in seeds). Seedless fraction is rich in hemicellulose and has higher water-binding properties and oil-holding capacities compared to seeds, and that is why it could be a source of functional berry polysaccharides. Full article

Fermentation processes, which occur under the influence of multiplying microorganisms, lead to the creation of products with beneficial health properties. Due to the growing interest of consumers in beverages with health-promoting properties, new raw materials and their processing methods are being intensively studied to obtain products with improved functional values. The purpose of the study is to determine the effect of fermentation using SCOBY (Symbiotic Culture of Bacteria and Yeast) on the chemical composition, polyphenolic profile, and biological activity of apple and pear juices. The fermentation process caused a decrease in the content of polyphenols in apple juice from 1568.8 to 1269.0 mg/L, while in pears, an increase was observed from 492.9 to 576.7 mg/L. Statistically significant changes were observed in the content of individual groups of polyphenolic compounds. The fermentation process also influenced the increase in the value of anti-inflammatory, antioxidant, antidiabetic, and anticholinergic activity. This indicates that fermentation can be an effective process in increasing the biological properties of fruit juices. This fact can be used in the prevention of lifestyle diseases and in the production of functional foods with targeted health-promoting properties. Full article

Aronia is a fruit that has become increasingly popular in recent years. Numerous health-promoting effects resulting from consumption have been indicated, including the possibility of using aronia as a functional food in the prevention and support of therapy for various ailments. For the first time, we assessed the effects of the impact of a 90-day nutritional intervention on the level of selected minerals in the serum of women (n = 67) and men (n = 35). The consumption of 100 mL of juice for 60 days resulted in a significant increase in the levels of copper, manganese, and selenium. The addition of 10 g of aronia fiber resulted in a further increase in the concentration of these elements with antioxidant properties. An interesting observation is that the concentration of zinc decreased, which may indicate the operation of compensatory mechanisms. The above results indicate that regular consumption of aronia bio-products may have a beneficial effect on the concentration of microelements in the serum. Full article

Eco-friendly pest management solutions are acknowledged as a crucial element in shaping the future of agriculture through sustainable practices. Achieving the maximum viable cell concentration while being cost-effective is the main goal of the downstream processing for efficient biomass-based microbial biopesticide production. The purpose of this study was to determine the effectiveness of chitosan flocculation in recovering bacterial Bacillus sp. BioSol021 biomass from broth cultivated using fruit juice industrial effluent as a medium, with the hypothesis of the synergistic effect of microbial and biopolymer components in phytopathogen suppression. Second-order polynomial models were used to calculate the influence of chitosan concentration and mixing speed on flocculation efficiency, settling velocity, and antibacterial activity against Aspergillus flavus (i.e., the inhibition zone diameter). The response surface approach, followed by desirability function optimization and the genetic algorithm were applied. The optimal values achieved in this study were 97.18%, 0.0369 mm/s, and 74.00 mm for flocculation efficiency, settling velocity, and inhibition zone diameter, respectively. The obtained results suggest that chitosan can be used as a flocculation agent for effective downstream processing, but also has a positive effect on the final product antimicrobial activity. Full article

Natural polyphenols, especially the ones in their glycosylated form like hesperidin, rutin, and anthocyanins, are the most abundant phenolic compounds in citric fruits, apples, and red fruits, respectively. They stand out for their high nutraceutical potential, with various reported properties, like antioxidant, anti-inflammatory, anticarcinogenic, and cardioprotective. Nevertheless, these compounds have low bioavailability and are rapidly excreted and released by the organism. Therefore, the main goal of this work was to obtain polyphenols with increased bioactivity by functionalizing biocompounds in fruit juices, namely, orange, apple, and red fruits. This modification was achieved via hesperidinase, an enzyme that catalyzes the hydrolysis of several natural bioactive compounds. Hesperidinase was produced with Penicillium sp. The activity and stability of the produced enzyme, in its free and immobilized form, using the sol–gel method, were assessed, as well as the bioactivity of the bioprocessed juices. Moreover, after immobilizing hesperidinase in sol–gel lens-shaped particles, the activity and operational stability of the bioencapsulates were evaluated by measuring the residual activity over several runs. Using the specific substrate p-NPG, β-D-glucosidase retained 31% of its activity in the second run, 22.6% in the third, and 35% in the fourth. For α-L-rhamnosidase, using the substrate p-NPR, residual activity was 31.1% in both the fourth and fifth runs. In fruit juices, the bioencapsulates exhibited residual activities around 100% in the second run, approximately 81% in the third, and around 90% in the fourth. The antioxidant and anti-inflammatory activities of the bioprocessed juices were evaluated, and an increase in the anti-inflammatory activity was observed when compared with the non-processed juices. Full article

The valorization of citrus peel byproducts presents a sustainable and innovative approach to reducing food waste while improving the nutritional content of fruit-based products. Citrus peels, a significant byproduct of the fruit juice industry, are abundant in bioactive compounds with recognized health benefits and functional properties, making them particularly suitable for jam production. The global citrus industry generates substantial amounts of waste, with peels accounting for approximately 50% of the total fruit mass. Conventional disposal methods often result in environmental concerns and the underutilization of valuable bioresources. This study aims to investigate the potential of incorporating citrus peel into jam formulations as a means of enhancing their nutritional and functional properties. Jams were prepared using a traditional processing technique (TP) incorporating citrus peel. The experimental jam variants included pomelo peel jam (PPJ), lime peel jam (LiPJ), lemon peel jam (LePJ), clementine peel jam (CPJ), orange peel jam (OPJ), and grapefruit peel jam (GPJ). All jam samples were subjected to comprehensive analyses, including assessments of chemical composition, total soluble solids (TSSs), titrable acidity (g/100 g acid citric), macro- and microelement contents, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity using the FRAP assay. The study revealed high levels of biologically active compounds, such aspolyphenols, flavonoids, and vitamin C, in the jams, highlighting their antioxidant properties and potential health benefits. Among the jams, lemon peel jam (LePJ) exhibited the highest antioxidant activity and polyphenol content, making it a superior choice in terms of functional benefits. In terms of sensory analysis, orange peel jam (OPJ) was the most favored by consumers, demonstrating its high acceptability and potential for market success. Full article

The production of functional bread has been of great interest lately to the Food Industry. Regarding this, the enrichment of bread with natural raw materials rich in phenolic antioxidants, such as fruits, has become a new trend. Likewise, the aim of the current study was to evaluate novel supplements based on freeze-dried Cornelian cherry juice, both unfermented and fermented by probiotic L. plantarum ATCC 14917, in sourdough bread production. The outcome showed that the fermented supplement led to sourdough bread with elevated nutritional features in terms of its total phenolic content (99.5 mg GAE/100 g) and antioxidant activity (213 mg TE/100 g for ABTS and 4.7 μmol TE/g for DPPH), as well as a reduction in phytic acid (93.3%) compared with all the other bread samples. In addition, the same sample contained higher amounts of lactic (2.91 g/Kg bread) and acetic acid (1.23 g/Kg), as well as formic (0.11 g/Kg), n-valeric (0.12 g/Kg) and caproic (0.05 g/Kg) acids compared with all the other samples, leading to a higher preservation time (13 days) regarding rope and mold spoilage. All breads exhibited the same sensorial characteristics, proving that the supplement did not affect bread quality. This outcome is very interesting since powdered supplements have recently been endorsed in the bread industry for enabling nutritional and technological improvements. Full article