Search Results (22)

Significant amounts of food waste come from fruit processing, causing economic and environmental impacts. The waste generated is a valuable source of compounds due to its concentration of nutrients, such as dietary fiber, vitamins, minerals, lipids with mono- and polyunsaturated fatty acids, and bioactive compounds. Despite the nutritional and functional qualities of the waste, it is still commonly discarded and underutilized, demonstrating the importance of studying it. The selected fruits described in this study are widely consumed by various populations around the world and are used at an industrial scale. The objective of this review is to discuss the use of seeds from grapes, passion fruit, melon, watermelon, papaya, guava, raspberry, and pomegranate and their benefits for human consumption. The seeds stand out for the possibility of oil extraction, creating a sustainable and healthy mode of production. Due to their nutritional composition rich in polyunsaturated fatty acids, they have been shown to be beneficial to health, promoting development, strengthening the immune system, and promoting the growth and maintenance of cell membranes, cardiovascular benefits, and antimicrobial and antioxidant activity, in addition to innovation in the cosmetics sector and applicability as biofuel. Therefore, the exploitation of this type of by-product shows promise in the search for alternative sources of vegetable oils and bioactive compounds with high added nutritional value and potential nutraceutical application, helping to increase the value of food waste and thus contributing to a better use of plant resources. Full article

The objective of this research was to assess the potential of a Pickering emulsion based on lycopene extracted from guava by sunflower oil-water and cellulose nanofibers (CNFs) isolated from banana residues as a novel ingredient for a French-style salad dressing. The aim was to determine the impact of this emulsion on the stability and rheological properties of the dressing as well as ascertain the presence of lycopene in the final product. The particle size distribution, rheological properties, and emulsion stability of the Pickering emulsion and salad dressing were evaluated. The sample exhibiting the optimal stability condition contained 0.5 wt.% of CNFs (EPI0.5). In order to prepare the French salad dressing based on this Pickering emulsion, three concentrations of vinegar were analyzed. All samples contained white salt and sugar. The findings suggest that alterations in emulsion stability may be influenced by the vinegar content and the presence of salt, particularly during the storage period, which also affects the concentration of lycopene. Notwithstanding these findings, the untrained panelists expressed a favorable opinion and acceptance of the dressings, indicating that the product could serve as an alternative means of enriching food through the incorporation of beneficial substances such as lycopene. Full article

In this study, the oils of açaí, passion fruit, pequi, and guava were submitted to physicochemical analysis to investigate their potential application in the food industry. Gas chromatography associated with mass spectroscopy showed that oleic and linoleic acids are mainly responsible for the nutritional quality of açaí, passion fruit, pequi, and guava oils, which exhibited 46.71%, 38.11%, 43.78%, and 35.69% of the former fatty acid, and 18.93%, 47.64%, 20.90%, and 44.72% of the latter, respectively. The atherogenicity index of the oils varied from 0.11 to 0.65, while the thrombogenicity index was 0.93 for açaí, 0.35 for guava, and 0.3 for passion fruit oils, but 1.39 for pequi oil, suggesting that the use of the first three oils may lead to a low incidence of coronary heart disease. Thermogravimetry showed that all tested oils were thermally stable above 180 °C; therefore, they can be considered resistant to cooking and frying temperatures. In general, the results of this study highlight possible applications of these oils in the food industry, either in natura or in typical food production processes. Full article

Guava (Psidium guajava L.) is an important economic crop grown widely in tropical and subtropical regions. Guava exhibits fast ripening and senescence as a climacteric fruit, causing a short shelf life and quality deterioration. Chitosan–essential oil nanoemulsions can be an edible coating used to improve postharvest quality attributes. In this study, chitosan was mixed with carvacrol to generate a nano-emulsoid solution containing 0.1 and 0.2% (v/v) carvacrol, using a sonic dismembrator. Guava fruit were coated with the above emulsion and postharvest quality parameters were measured during storage at 20 ± 1 °C and RH = 80 ± 5% for 8 days. The result illustrated that the particle size of the chitosan–carvacrol emulsions was nanoscale, and their high stability was demonstrated by the zeta potential and polydispersity index. Chitosan coating (2%, w/v, 310–375 kDa) containing 0.2% (v/v) carvacrol maintained postharvest quality compared to chitosan alone, with higher firmness, soluble solid content, total acid, and total phenol content, and lower weight loss and pericarp browning. The collective data were further verified by principal component analysis. A chitosan coating containing carvacrol can reduce postharvest losses. It can be applied as an effective strategy to improve postharvest fruit quality. Full article

Among natural sources, guava leaf oil (GLO) has emerged as a potential anticancer agent. However, its limited water solubility poses a significant challenge for its use. Oil-in-water nanoemulsions are used to address the limitation of water solubility of GLO prior to its incorporation into orodipersible films. Nanoemulsions containing GLO:virgin coconut oil (VCO) at a ratio of 50:50 to 70:30 presented a small droplet size of approximately 50 nm and a relatively low zeta potential. GLO:VCO at a ratio of 70:30 was selected for incorporation into sodium alginate film at various concentrations ranging from 1% to 30% w/w. Tensile strength and elongation at break relied on the concentration of nanoemulsions as well as the internal structure of films. Fourier transform infrared spectroscopy revealed that GLO was compatible with sodium alginate. Film containing 2% w/w of nanoemulsions (2G_ODF) exhibited effective in vitro antioral cancer activity, with an IC₅₀ of 62.49 ± 6.22 mg/mL; furthermore, its anticancer activity showed no significant difference after storage at 25 °C for 1 year. Moreover, 2G_ODF at IC₆₀ arrested colony formation and cell invasion. There is also evidence that cell death occurred via apoptosis, as indicated by nuclear fragmentation and positive Annexin-V staining. These findings highlight the potential of orodispersible films containing GLO nanoemulsions as a prospective oral anticancer agent. Full article

Antibacterial agents produced from plant extracts are seen as a promising application in food packaging. Essential oil extracts, on the other hand, often have drawbacks such as long-term instability, limited bioavailability, and fast burst release. This study’s primary goal was to develop poly(vinyl alcohol) (PVA)/graphene oxide (GO) nanocomposite films for use in food packaging, utilizing moringa (M) and guava (G) leaf extracts. The characteristics of polymer films were enhanced by adding a small quantity of GO as a reinforcing filler, and then adding phenolic and flavonoid compounds as antibacterial agents. First, GO and plant extracts were dispersed through the use of ultrasonication. Next, all chemicals were introduced in the PVA matrix with the use of a straightforward and eco-friendly solution casting approach. Water was used as the solvent for this process. As a consequence of these findings, PVA/GO/M3% films demonstrated superior tensile strength (73.63 MPa), % elongation at break (641.94%), and modulus (23.84 MPa) in comparison to neat PVA films. The GO was an effective reinforcing filler, while phenolic and flavonoid compounds were, respectively, crystallization agents. They were distributed randomly in the PVA matrix with no preferred orientation and some agglomeration. Furthermore, the antibacterial activity of the synthetic films loaded with M and G leaf extracts was low when tested against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). Full article

Beyond their nutritional benefits, vitamins could decrease the risk of chronic diseases due to their potent antioxidant capacity. The present work is aimed at reviewing the state of the art regarding (1) the vitamins involved in oxidative stress prevention in accordance with the requirements established by the European Food Safety Authority (EFSA) and (2) the foods of plant origin that are sources of those vitamins and have potential benefits against oxidative stress in humans. According to the European regulations based on EFSA scientific evidence, riboflavin, vitamin C, and vitamin E are those vitamins subjected to the approved health claim “contribute to the protection of cells from oxidative stress”. Scientific studies conducted in humans with some natural food sources of riboflavin (almonds, wheat germ, mushrooms, oat bran), vitamin C (guava, kale, black currant, Brussels sprouts, broccoli, orange), and vitamin E (hazelnuts, almonds, peanuts, pistachio nuts, extra virgin olive oil, dates, rye) have been performed and published in the literature. However, no food of plant origin has obtained a favorable EFSA opinion to substantiate the approval of health claims related to its potential properties related to oxidative stress prevention. Further studies (concretely, well-controlled human intervention studies) must be carried out in accordance with EFSA requirements to provide the highest level of scientific evidence that could demonstrate the potential relationship between foods of plant origin and antioxidant capacity. This review could be useful for the scientific community to study the application of health claims referring to the antioxidant capacity potentially exerted by foods of plant origin. Full article

Diseases transmitted by mosquitoes and snails cause a large burden of disease in less developed countries, especially those with low-income levels. An approach to control vectors and intermediate hosts based on readily available essential oils, which are friendly to the environment and human health, may be an effective solution for disease control. Guava is a fruit tree grown on a large scale in many countries in the tropics, an area heavily affected by tropical diseases transmitted by mosquitoes and snails. Previous studies have reported that the extracted essential oils of guava cultivars have high yields, possess different chemotypes, and exhibit toxicity to different insect species. Therefore, this study was carried out with the aim of studying the chemical composition and pesticide activities of six cultivars of guava grown on a large scale in Vietnam. The essential oils were extracted by hydrodistillation using a Clevenger-type apparatus for 6 h. The components of the essential oils were determined using gas-chromatography–mass-spectrometry (GC-MS) analysis. Test methods for pesticide activities were performed in accordance with WHO guidelines and modifications. Essential oil samples from Vietnam fell into two composition-based clusters, one of (E)-β-caryophyllene and the other of limonene/(E)-β-caryophyllene. The essential oils PG03 and PG05 show promise as environmentally friendly pesticides when used to control Aedes mosquito larvae with values of 24 h LC_50-aegypti of 0.96 and 0.40 µg/mL while 24 h LC_{50-albopictus} of 0.50 and 0.42 µg/mL. These two essential oils showed selective toxicity against Aedes mosquito larvae and were safe against the non-target organism Anisops bouvieri. Other essential oils may be considered as molluscicides against Physa acuta (48 h LC₅₀ of 4.10 to 5.00 µg/mL) and Indoplanorbis exustus (48 h LC₅₀ of 3.85 to 7.71 µg/mL) and with less toxicity to A. bouvieri. Full article

This study aimed to assess the influence of taro mucilage (TM) and black seed oil (BSO) as an edible coating to extend guava fruits’ shelf-life and quality attributes. Four different edible coatings were applied, namely, T1 (1% TM + 0.75% glycerol + 0.5% BSO), T2 (5% TM + 0.75% glycerol + 0.5% BSO), T3 (0.75% glycerol + 0.5% BSO), and T4 (1% chitosan + 0.75% glycerol + 0.5% BSO). Different quality parameters, including weight loss, surface color, firmness, chlorophyll, vitamin C, phenolic content, antioxidant, malondialdehyde, and microbial load, were measured at a regular interval. Significant differences were observed between the coated and uncoated (control) fruits. Compared to the control fruit, weight loss was decreased in all the treated fruits, and T2 treatment retained the highest weight compared to other treatments. Fruits treated with T2 and T4 treatments retained high levels of vitamin C throughout the storage period. After 9 days, T4 treatment showed the lowest increase of microbial growth compared to other treatments. At the end of the storage period, results showed that the sample treated with 5% mucilage retained a higher level of polyphenol, antioxidant, and vitamin C content. Furthermore, the addition of BSO improved the antibacterial and antioxidant properties of coated guava. The results of this study indicate that a polysaccharide-based edible coating mixed with BSO improved the quality parameters and extended the shelf-life. Full article

Essential oils (EO) are used as a natural remedy to treat various chronic diseases, although clinical evidence is lacking. In this context, we have endeavored to measure the percentage of chemical composition and biological efficacy of Psidium guajava (guava) leaf essential oil in treating oral infections and oral cancer. The essential oil obtained from hydrodistillation of P. guajava L. leaves was analyzed by gas chromatography–mass spectrometry (GC–MS). The activities of selected oral pathogens Candida albicans (C. albicans) and Streptococcus mutans (S. mutants) were studied in vitro and in silico. MTT assay was used to test for anticancer activity against human oral epidermal carcinoma (KB). GC–MS showed that the main components of PGLEO were limonene (38.01%) and β-caryophyllene (27.98%). Minimum inhibitory concentrations (MICs) of 0.05–0.1% were demonstrated against C. albicans and S. mutans. Antimicrobial activity against C. albicans and S. mutans, as shown by molecular linkage analysis, revealed that the main metabolites, limonene and β-caryophyllene, potentially inhibited the receptors of C. albicans and S. mutans. PGLEO showed significant (p < 0.001) anticancer activity (45.89%) at 200 µg/mL compared to doxorubicin (47.87%) with an IC₅₀ value of 188.98 µg/mL. The outcomes of the present study suggest that PGLEO has promising antimicrobial and anticancer activities and could be a useful source for developing a natural therapeutic agent for oral infections and oral cancer. Full article

Western-type diet with high salt and sugar, sedentary behavior, obesity, tobacco and alcoholism are important risk factors for hypertension. This review aims to highlight the role of western diet-induced oxidative stress and inflammation in the pathogenesis of hypertension and the role of various types of diets in its prevention with reference to dietary approaches to stop hypertension (DASH) diet. It seems that it is crucial to alter the western type of diet because such diets can also predispose all CVDs. Western diet-induced oxidative stress is characterized by excessive production of reactive oxygen species (ROS) with an altered oxidation-reduction (redox) state, leading to a marked increase in inflammation and vascular dysfunction. Apart from genetic and environmental factors, one important cause for differences in the prevalence of hypertension in various countries may be diet quality, deficiency in functional foods, and salt consumption. The role of the DASH diet has been established. However, there are gaps in knowledge about the role of some Indo-Mediterranean foods and Japanese foods, which have been found to decrease blood pressure (BP) by improving vascular function. The notable Indo-Mediterranean foods are pulses, porridge, spices, and millets; fruits such as guava and blackberry and vegetables, which may also decrease BPs. The Japanese diet consists of soya tofu, whole rice, in particular medical rice, vegetables and plenty of fish rich in fish oil, fish peptides and taurine that are known to decrease BPs. Epidemiological studies and randomized, controlled trials have demonstrated the role of these diets in the prevention of hypertension and metabolic diseases. Such evidence is still meager from Japan, although the prevalence of hypertension is lower (15–21%) compared to other developed countries, which may be due to the high quality of the Japanese diet. Interestingly, some foods, such as berries, guava, pumpkin seeds, carrots, soya beans, and spices, have been found to cause a decrease in BPs. Omega-3 fatty acids, fish peptide, taurine, dietary vitamin D, vitamin C, potassium, magnesium, flavonoids, nitrate and l-arginine are potential nutrients that can also decrease BPs. Larger cohort studies and controlled trials are necessary to confirm our views. Full article

Psidium guajava (Guava tree) is one of the most widely known species in the family Myrtaceae. The Guava tree has been reported for its potential antioxidant, anti-inflammatory, antimicrobial, and cytotoxic activities. In the current study, the chemical compositions of the n-hexane extract and the essential oil of P. guajava were investigated using the GC/MS analysis, along with an evaluation of their antioxidant potential, and an investigation into the enzyme inhibition of acetylcholinesterase (AChE), butyrylcholinesterase (BchE), tyrosinase, α-amylase, and α-glucosidase. Moreover, molecular docking of the major identified active sites of the target enzymes were investigated. The chemical characterization of the n-hexane extract and essential oil revealed that squalene (9.76%), α-tocopherol (8.53%), and γ-sitosterol (3.90%) are the major compounds in the n-hexane extract. In contrast, the major constituents of the essential oil are D-limonene (36.68%) and viridiflorol (9.68%). The n-hexane extract showed more antioxidant potential in the cupric reducing antioxidant capacity (CUPRAC), the ferric reducing power (FRAP), and the metal chelating ability (MCA) assays, equivalent to 70.80 ± 1.46 mg TE/g, 26.01 ± 0.97 mg TE/g, and 24.83 ± 0.35 mg EDTAE/g, respectively. In the phosphomolybdenum (PM) assay, the essential oil showed more antioxidant activity equivalent to 2.58 ± 0.14 mmol TE/g. The essential oil demonstrated a potent BChE and tyrosinase inhibitory ability at 6.85 ± 0.03 mg GALAE/g and 61.70 ± 3.21 mg KAE/g, respectively. The α-amylase, and α-glucosidase inhibitory activity of the n-hexane extract and the essential oil varied from 0.52 to 1.49 mmol ACAE/g. Additionally, the molecular docking study revealed that the major compounds achieved acceptable binding scores upon docking with the tested enzymes. Consequently, the P. guajava n-hexane extract and oil can be used as a promising candidate for the development of novel treatment strategies for oxidative stress, neurodegeneration, and diabetes mellitus diseases. Full article

Several drugs now employed in cancer therapy were discovered as a result of anticancer drug research based on natural products. Here, we reported the in vitro antioxidant and anticancer activity followed by in silico anticancer and estrogen-like activity of Psidium guajava L. essential oil against ER-α receptors which lead to potential inhibitory action against breast cancer pathways. Methods: The bioactive compounds in guava essential oil were screened using gas chromatography–mass spectrometry (GC-MS). Similarly, the antioxidant properties of the extracted oil were evaluated using 2,2-Diphenyl-1-picrylhydrazyl scavenging assay. Furthermore, the in vitro anticancer activity of guava oil was observed through the MTT assay and an in silico molecular docking experiment was also carried out to ensure that they fit into the estrogen receptors (ERs) and possess anticancer potential. Results: The GC–MS profile of the essential oil revealed the presence of 17 chemicals, with limonene (51.3%), eucalyptol (21.3%), caryophyllene oxide (6.2%), caryophyllene (5.6%), and nerolidol (4.5%) occupying more than one-third of the chromatographic spectrum zone. Guava leaves’ essential oil (EO) inhibited DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals and exhibited concentration dependent free radical scavenging activity, acting as a potent antioxidant with an IC₅₀ value of 29.3 ± 0.67 µg/mL. The outcome of the MTT assay showed that the extracted guava oil had nearly the same efficacy against breast and liver cancer cells at a low concentration (1 µg/mL), giving 98.3 ± 0.3% and 98.5 ± 0.4% cell viability against HepG2 at 1 µg/mL, respectively. When the concentration of essential oil was increased, it showed a small reduction in the percentage of viable cells. While conducting an in silico study of all the screened compounds, the potential for hydroxycaryophyllene, caryophyllene, caryophyllene oxide, humulene, terpineol, and calamenene to inhibit tumor growth was bolstered due to a resemblance to 4-hydroxytamoxifen, thereby implying that these compounds may act as selective estrogen receptor modulators (SERMs). The ADME analysis of the compounds indicated above revealed that they exhibit excellent drug likeness properties and follow the Lipinski rule of five. Conclusions: Consequently, they have a substantial anticancer therapeutic potential and can be used for novel drug discovery in the effort to minimize the global burden of breast cancer. Full article

Plant by-products are safe, sustainable, and abundant natural antioxidant sources. Here we investigated the antioxidant activity of a mixture of lyophilized pomegranate, guava, and grape (PGG) leaves water extract (1:1:1) and examined its ability to retard the rancidity of soybean oil during accelerated storage at 65 °C for 30 days. To achieve this, we evaluated the oxidative stability of soybean oil enriched with PGG extract at 200, 400, and 800 ppm. We also compared the effect of PGG extract with butylated hydroxytoluene (BHT) (400/100 ppm) with that of only BHT (200 ppm). We observed that 8.19 and 1.78 µg/mL of the extract could scavenge 50% of DPPH^• and ABTS^•, respectively, indicating its enhanced antioxidant activity. Enriching soyabean oil with the extract at 800 ppm improved its oxidative stability by reducing the acid value to 1.71 mg/g and the total oxidation to 99.87 compared to 2.27 mg/g and 150.32 in the raw oil, respectively. Moreover, PGG-800 ppm inhibited oxidation by 46.07%. Similarly, PGG-400 ppm reinforced BHT (100 ppm) to provide oxidative stability as BHT (p > 0.05), with TOTOX values of 87.93 and 79.23, respectively. PGG-800 ppm and PGG/BHT mix potently inhibited the transformation of polyunsaturated fatty acids into saturated ones. Therefore, the PGG extract might be an efficient substitute for BHT (partially or totally) during industrial processes. Full article