Search Results (348)

Backgroun/Objectives: Recent pharmaceutical research has increasingly focused on eutectic systems to improve the formulation and delivery of active pharmaceutical ingredients (APIs). This study presents the preparation and characterization of three therapeutic eutectic systems (THEESs) based on ibuprofen and menthol at various molar ratios. Methods: The THEESs were prepared and analyzed by assessing their physicochemical properties and rheological properties were evaluated to determine flow behavior. Cytotoxicity assays were conducted on HaCaT and HepG2 cell lines to assess biocompatibility. Results: All systems formed monophasic, homogeneous, clear and viscous liquids. Key physicochemical properties, including density, refractive index, surface tension, speed of sound and isobaric heat capacity, showed a temperature-dependent, inverse proportional trend. Viscosity followed the Vogel–Fulcher–Tammann equation, and rheological analysis revealed non-Newtonian behavior, which is important for pharmaceutical processing. Notably, cytotoxicity assays revealed that Ibu-M3 and Ibu-M4 showed lower toxicity than pure compounds in HaCaT cells, while Ibu-M5 was more toxic; in HepG2 cells, only Ibu-M3 was less toxic, whereas Ibu-M4 and Ibu-M5 were more cytotoxic than the pure compounds. Conclusions: These findings highlight the potential of ibuprofen–menthol eutectic systems for safer and more effective pharmaceutical formulations. Full article

Consumer requirements for confectionery products have changed significantly over the past decade. These changes are evident in the growing demand for products that are high in protein but lower in energy content and, as a result, the market for these types of products is expanding. This study compared the chemical composition and functional properties of pork meat protein (MP) and blood plasma protein (BP) and evaluated their incorporation into cocoa cream formulations. Functional properties, such as water-holding capacity (WHC) and oil-holding capacity (OHC), were determined. Essential amino acid profiles were determined using HPLC analysis, and protein digestibility was evaluated both in the native form and after incorporation into the cocoa cream matrix via in vitro enzymatic digestion assays. Additionally, antioxidant activity of the enriched cocoa creams was assessed using the established ABTS assay. Results showed that BP contained a higher proportion of essential amino acids (26.44% of total amino acids), meeting the FAO/WHO recommendations, and exhibited superior digestibility compared to MP. Both proteins demonstrated high WHC and OHC values. The antioxidant potential of BP-enriched cocoa cream further supported its functional benefits. These findings indicate that blood plasma protein is a promising ingredient for enhancing the nutritional and functional quality of cocoa cream products. Full article

The present study aimed to characterize the total phenolic content and antioxidant activity of mesquite pods (Prosopis velutina) and evaluate the effect on meat qualities in a meat product, with a view to their application as a natural functional ingredient. Mesquite pods were subjected to chemical characterization, revealing the presence of polyphenol contents with antioxidant activity (reducing power and antiradical effect). In addition, pork patties were formulated with different levels of mesquite pods powder (MPP, 2% and 5%) and mesquite pods extract (MPE, 0.1% and 0.3%), and were compared with control (CN) samples. The proximate composition of mesquite pod powder revealed a high proportion of carbohydrates and a low fat content. Additionally, the presence of polyphenols with antioxidant activity, including antiradical and reducing power, was evident. No significant differences were observed in the pork patties’ proximate composition. During 9 days of storage at 2 °C, patties treated with MPP and MPE exhibited higher pH values and lower TBARS values compared to the CN, with MPE-0.3% being the most effective in retarding lipid oxidation. Color parameters (L*, a*, b*, C*, and h*) were positively influenced by MPP and MPE, and both treatments improved water-holding capacity and reduced cooking weight loss, especially at 5% MPP. Fracture texture analysis showed that 5% MPP enhances firmness. Sensory attributes did not differ significantly from the CN. These results indicate that MPP and MPE are promising natural ingredients for extending the shelf life and maintaining the quality of pork patties without compromising sensory acceptability. Full article

Wine production generates by-products that require proper management and reuse to minimize their environmental impact. Grape pomace, a by-product of winemaking, holds significant nutritional and bioactive potential. This study evaluated the nutritional and antioxidant profiles of pomace from Isabella grapes (La Plata, Argentina) and Cabernet grapes (Veneto, Italy). Both varieties contain high levels of dietary fiber, especially Cabernet. However, Cabernet showed lower protein and lipid levels than Isabella. Calcium, potassium, and phosphorus were the major minerals in both by-products. Isabella exhibited a higher content of essential polyunsaturated fatty acids, particularly α-linoleic acid, while Cabernet shows a greater proportion of saturated and monounsaturated fatty acids. Additionally, Isabella exhibited significantly higher levels of caffeic acid derivatives (506.4 vs. 38.2 mg/kg dry weight), catechin (1613.2 vs. 294.8 mg/kg dry weight), epicatechin (1229.2 vs. 230.3 mg/kg dry weight), and total anthocyanins (2649 vs. 607.5 mg kuromanin/kg dry weight), as well as a greater total polyphenol content and antioxidant activity compared to Cabernet. These results highlight grape pomace’s potential as a valuable functional ingredient. Full article

Nanotechnology has revolutionized dermocosmetic innovation by improving the stability, bioavailability, and efficacy of active ingredients. In this study, we developed and optimized a novel xanthan gum-based hydrogel containing quercetin-loaded chitosan lactate nanoparticles for antioxidant and antimicrobial skincare applications. Chitosan was converted to its lactate form to enhance water solubility and enable nanoparticle formation at physiological pH via ionic gelation with citric acid. The formulation was optimized using Box–Behnken response surface methodology to achieve minimal particle size and maximal zeta potential. The final gel was structured with xanthan gum as the gelling polymer, into which the optimized nanoparticles were incorporated to create a stable and bioactive hydrogel system. Encapsulation efficiency was measured separately to assess the effectiveness of drug loading. The optimized nanoparticles exhibited a mean diameter of 422.02 nm, a zeta potential of +29.49 mV, and a high quercetin encapsulation efficiency (76.9%), corresponding to the proportion of quercetin retained in the nanoparticle matrix relative to the total amount initially used in the formulation. Antioxidant assays (TAC, DPPH, and reducing power) confirmed superior radical-scavenging activity of the nanoformulation compared to the base hydrogel. Antibacterial tests showed strong inhibition against Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus, with MIC values comparable to streptomycin. Accelerated stability studies demonstrated excellent physicochemical and microbiological stability over 60 days. This natural, bioactive, and eco-friendly formulation represents a promising platform for next-generation cosmeceuticals targeting oxidative stress and skin-related pathogens. Full article

As pet owners become increasingly mindful of pet health and sustainability, labeling plays a crucial role in shaping informed purchasing decisions for pet food. This study evaluated the nutritional adequacy and pricing of plant-based, hybrid, and animal-based dog foods. Using the Mintel database, we analyzed product labels, ingredient compositions, and marketing claims for various dog food categories. The findings revealed notable differences in key nutrients, such as protein, fiber, fat, ash, and moisture content. Plant-based dog foods generally offer higher fiber and ash content but often fall short in protein and fat levels, particularly in snacks and treats, which may impact their suitability for meeting the dietary needs of canines. Hybrid dog foods, which blend plant and animal ingredients, show greater variability, with some achieving balanced protein and fat content, while fiber levels depend on the plant-based proportion. Animal-based foods tend to excel in protein and fat content, particularly in wet and dry formats, while being lower in fiber and ash content. A key concern is the reliance on additives, particularly in plant-based and hybrid options, which raises questions about the long-term health impacts on pets. Pricing trends indicate that plant-based dog foods are generally more expensive than hybrid and animal-based options, although the cost varies widely across all categories. Full article

The growing demand for cost-effective, high-quality protein ingredients in the meat industry highlights the need for advanced processing methods capable of producing uniform, functional meat–bone pastes from poultry by-products. This study investigates the optimization of colloid milling parameters for the fine grinding of chicken meat–bone by-products, with a focus on improving particle size distribution, rheological properties, and processing efficiency. A modified rotor–stator system with teeth inclined at 20° and a reduced pitch (0.5 mm) was compared to a conventional configuration (45° inclination, 1.5 mm pitch). Experiments were conducted at rotor speeds ranging from 1000 to 4000 rpm, with a fixed clearance of 0.1 mm. The results showed that the modified design significantly enhanced grinding efficiency, reducing the proportion of bone fragments > 1 mm and yielding over 70% of particles under 0.1 mm at 3000 rpm. Viscosity and shear stress measurements indicated that grinding at 3000 rpm yielded a dynamic viscosity of 71,507 Pa·s and a shear stress of 43,531 mPa·s, values that were significantly lower (p < 0.05) than those observed at other tested speeds, thereby producing a paste consistency with the most favorable balance of elasticity and flowability. At 4000 rpm, the temperature rise (up to 32 °C) led to partial denaturation of muscle proteins, accompanied by emulsion destabilization and disruption of the protein gel matrix, resulting in reductions in the viscosity and water-binding capacity of the paste. Comparative analysis confirmed that tool geometry and rotor speed have critical effects on grinding quality, energy use, and thermal load. The optimal operating parameters, 3000 rpm with modified rotor–stator teeth, achieve the finest, most homogeneous bone paste while preserving protein functionality and minimizing energy losses. These findings support the development of energy-efficient grinding equipment for the valorization of poultry by-products in emulsified meat formulations. Full article

This study aimed to produce antioxidant peptide fractions from Skipjack tuna (Katsuwonus pelamis) head by-products through enzymatic hydrolysis and membrane filtration. Raw materials were sequentially hydrolyzed with Alcalase^® (4 h) and Flavourzyme^® (1 h), reaching a final degree of hydrolysis of 18.5 ± 0.9%. The crude hydrolysate was fractionated using ceramic membranes with molecular weight cut-offs of 8, 3, and 1 kDa. Some peptide fractions presented a relevant proportion of short-chain peptides (>50% w/w) and free amino acids (>10% w/w), as well as a high content of essential amino acids (>64% mol), supporting their value as dietary ingredients for aquafeeds. In vitro antioxidant activities were assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and ferrous ion chelation assays. Some fractions (e.g., F3R1 with IC₅₀ = 1.04 ± 0.01 mg·mL⁻¹ for metal chelating activity) displayed significantly improved (p < 0.05) antioxidant properties compared to the unfractionated hydrolysate (IC₅₀ = 2.75 ± 0.08 mg·mL⁻¹). This may be linked to their molecular weight profile and hydrophobic amino acid content. These results demonstrate the potential of the proposed approach to obtain bioactive peptide fractions with functional properties for aquafeeds. Zootechnical trials are needed to assess their effects on feed utilization and in vivo mitigation of oxidative stress. Full article

This study links the traditional use of celery (Apium graveolens L.) and parsley (Petroselinum crispum L.) roots in Balkan cuisine and herbal medicine, along with the longstanding role of turmeric (Curcuma longa L.) rhizome in Ayurvedic and Asian medicinal practices, with modern technological approaches to develop a functional food formulation. A series of blend variations were evaluated for total phenolic content, antioxidant capacity, and sensory quality. The incorporation of turmeric significantly enhanced the antioxidant potential of celery–parsley mixtures. Celery–parsley–turmeric root blend (CPT6), comprising equal parts, was identified as optimal, exhibiting high total phenolic content (9.56 mg gallic acid equivalent/g), strong antioxidant activities, and a favourable sensory profile rated as “very good” (3.58 average score). CPT6 further demonstrated promising biofunctional properties, including potent α-amylase and α-glucosidase inhibition activities (72% and 80%, respectively), alongside moderate antihypertension activity (ACE) (62%) and hydroxymethylglutaryl coenzyme A (HMG-CoA) reductase inhibition (55%). Chemometric analyses (PCA) and machine learning modelling (ANN) confirmed the significant role of turmeric proportion in enhancing both bioactivity and consumer acceptability. This research highlights the synergy between tradition and technology in creating novel, multifunctional food ingredients suited for functional food and nutraceutical applications. Full article

Starch is one of the leading nutritional carbohydrates in the human diet; its characteristics, such as digestion rate, depend on molecular structure, and in particular, the molecular composition, type and length of amylopectin chains, which are known to present a parabolic behavior with respect to digestion rate. Amylopectin with a higher density of small branches (Chains A) and those abundant in long chains (B2/B3) often present a marked resistance to digestion and could be a challenge in bread production since both fermentation and digestion could be further modulated in the presence of hydrocolloids or gluten. The objective of this work was to analyze different mixtures of starches (rice, potato, and corn) with hydrocolloids (guar and xanthan gum) and vital gluten to understand the relationship between chain length and molecular characteristics with respect to speed of digestion and glycemic index, and their incorporation into a bread loaf at 50 and 100% wheat flour substitution. A Plackett–Burman design was used to design the mixtures. Mixtures were characterized in terms of amylose/amylopectin content, fast, slow, and resistant (SDS, RS) starch digestion fractions, in vitro glycemic index, molecular weight (Mw), radius of gyration (Rz) of amylopectin, chain length distribution, and textural analysis. In the bread, a tendency to increase the SDS was observed when the mixtures included rice or potato, which can be related to the relationship between Mw and size and the prevalence of B2 and B3 chains. The Rz and RS content were related to average chain size and amylose content. The use of vital gluten was a determinant in achieving volume and textural characteristics in the final products and significantly affected the proportions of SDS and RS. By combining the molecular characteristics of starch with hydrocolloids, we can obtain food ingredients for specific applications, such as gluten-free products. Full article

This study evaluated the effect of mixed meal replacement of soybean meal on growth conditions, carcass traits, and meat quality of finishing pigs by partially and entirely replacing soybean meal with equal proportions of rapeseed, cotton, and sunflower meal. A total of fifty-four pigs with an average initial weight of 97.60 ± 0.30 kg were selected and randomly divided into three groups according to their initial weight, with six pens in each group and three pigs in each pen. The experimental groups were as follows: control group (CON), fed corn–soybean meal type basal diet; corn–soybean mixed meal group (CSM), using equal proportions of rapeseed meal, cotton meal, and sunflower meal (3.52% each) to replace 9.06% of soybean meal in the basal diet; and corn mixed meal group (CMM), using equal proportions of rapeseed meal, cotton meal, and sunflower meal (6.46% each) to replace soybean meal in the basal diet completely. According to the results, the use of mixed meal as a replacement for soybean meal did not have a significant impact (p > 0.05) on the average daily weight gain, average daily feed intake, feed-to-weight ratio, body size, carcass traits, and meat quality of finishing pigs. The entire replacement of soybean meal with a mixed meal resulted in a significant increase (p < 0.05) in leaf fat weight. The use of mixed meal as a substitute for soybean meal had no significant effect (p > 0.05) on the antioxidant capacity and fatty acid composition of the longissimus thoracis in finishing pigs. However, longissimus thoracis muscle fiber diameter was reduced in the mixed meal partially replaced soybean meal group compared to the mixed meal completely replaced soybean meal group (p < 0.05). In addition, mixed meal replacing soybean meal did not significantly affect (p > 0.05) the expression of the longissimus thoracis muscle fiber type genes MYHC1 and MYHC2. Mixed meal replacement of soybean meal did not significantly affect (p > 0.05) the expression of ACACA, FASN, and PPARG genes in the longissimus thoracis. This study showed that mixed meal as an alternative to soybean meal in diets did not have significant negative effects on the growth performance and meat quality of finishing pigs. These results can help develop further mixed meals as a functional alternative feed ingredient for soybean meals in pig diets. Full article

The main aim of this research was to synthesize the new geopolymer composite and test its antibacterial properties. The new composites are based on a geopolymer matrix, with the addition of carbon fiber, nano-silica and antibacterial nanopowder. The first stage of this research was the synthesis of geopolymer composites containing variable proportions of nano-additives and, as a reference material, cement. The next step was bacterial cultivation. Two different bacterial strains were selected, Gram-positive and Gram-negative (Escherichia coli and Staphylococcus aureus). In this stage, the agar microbiological medium is used for the evaluation of bacterial growth inhibition by cement and geopolymers. In the final stage, the growth of the colony was observed and the pH measurements were taken. The final assessment of efficiency was made by using optical microscopy and a colony counter based on the Petri dish. The test performed showed that the main mineralogical components are quartz, 55.0%, and mullite, with 42.1% of crystalline ingredients. EDS analysis shows that the main oxide component is SiO₂, about 50.9%. The obtained results connected with bacteria growth show the growth of both types of bacteria on materials; however, after several days, the growth was inhibited. An assessment of microorganism growth inhibition by cement and geopolymers shows the better efficiency of geopolymer composites in this area for both types of colonies (Gram-positive and Gram-negative). The new element in this research was to plan the research from the point of view of its application in the water environment. The provided research can be useful for the inhibition of biofouling phenomena on marine and inland water infrastructure. Full article

Applying a statistical mixture design, 10 different blending combinations of traditional Greek sausages were prepared based on different percentages of the three ingredients (buffalo meat: 40–70%; pork fat: 0–30%; buffalo fat: 0–30%). Samples were then analyzed for chemical composition, instrumental textural properties and sensory attributes, using a balanced incomplete block design (BIBD) for the sensory analysis. According to the chemical set, the fat content increased when both fat origins increased, and the protein content also increased when the proportion of buffalo meat increased in the formulations. Regarding textural properties, an instrumental analysis revealed a positive relationship between fat level increases and hardness, whereas a sensory analysis revealed a rise in hardness when the proportion of buffalo fat increased, but that was not observed for sensory juiciness. A hierarchical cluster analysis and PCA revealed a strong relationship between the elasticity, juiciness and overall acceptability of samples with high fat contents, regardless of the origin of the fat, whereas at the same time, a strong relationship was found between high buffalo meat contents (70%) in samples and both instrumental and sensory hardness, chewiness and protein content. Full article

As the proportion of the elderly population increases, there is an urgent need for anti-aging technologies. Since the skin is the most visibly aging organ in the human body, it is crucial to develop active ingredients to slow down skin aging. Currently, identified anti-aging active substances include antioxidants, retinoids, peptides, growth factors, and compounds derived from biofermentation. However, they have limitations such as poor stability, low transdermal permeability, skin irritation, high effective concentrations, slow onset of efficacy, single-action mechanisms, and high production costs. These limitations highlight the necessity of developing new anti-aging technologies that are multifunctional and cause low irritation. This study aimed to investigate the anti-aging effects and mechanisms of fructosazine (FZ) and deoxyfructosazine (DOF) on the skin as well as their potential applications in skincare. The methods included ELISA tests to assess the viability of human dermal fibroblast (NHDF) cells and related factors, and monitoring in Sprague-Dawley (SD) rats. The results showed that FZ promoted cell viability. Both FZ and DOF enhanced the secretion of type I collagen (Col I) and hyaluronic acid (HA), inhibited matrix metalloproteinase-1 (MMP-1), boosted catalase (CAT), and reduced malondialdehyde (MDA), reactive oxygen species (ROS), and β-galactosidase. They also nourished the epidermis and increased fiber content. In conclusion, FZ and DOF can stimulate the production of anti-aging substances, exhibit antioxidant activity, and have potential in skincare. Full article

Functional vinegars have been produced from various ingredients worldwide, yet there remains a notable gap in utilizing herbal plants as complementary ingredients to sugar-based materials. This study investigates the innovative combination of Caesalpinia sappan extract with sugarcane juice for functional vinegar production. The results demonstrate that C. sappan-supplemented vinegars exhibited significantly enhanced quality parameters compared to control vinegar made from sugarcane juice alone. Specifically, the supplemented vinegars showed increased total acidity and total phenolic content (TPC), with the improvement directly proportional to the concentration of plant extract used. Gas chromatography–mass spectrometry (GC-MS) analysis revealed unique volatile organic compounds (VOCs) that were present exclusively in the C. sappan-supplemented vinegars but absent in the control. Most notably, the supplementation of C. sappan extract at concentrations of 2 and 4 g/L substantially enhanced both the antioxidant capacity and antimicrobial activity of the resulting vinegars. These biochemical improvements highlight the synergistic potential of combining sugarcane juice with C. sappan extract for developing novel functional vinegar beverages with enhanced bioactive properties. Our findings open new possibilities for creating value-added products that leverage traditional medicinal plants in modern functional beverages, potentially offering consumers additional health benefits beyond conventional vinegars. Full article