Search Results (190)

Noncommunicable diseases (NCDs) like diabetes and cancer drive demand for therapeutic functional foods. This study developed freeze-dried fermented camel milk (FCM) with Ajwa date pulp (ADP), evaluating its physical and functional properties, probiotic survival, and potential benefits for diabetes and cancer. To achieve this target, six FCM formulations were prepared using ABT-5 starter culture (containing Lactobacillus acidophilus, Bifidobacterium bifidum, and Streptococcus thermophilus) with or without Lacticaseibacillus rhamnosus B-1937 and ADP (12% or 15%). The samples were freeze-dried, and their functional properties, such as water activity, dispersibility, water absorption capacity, water absorption index, water solubility index, insolubility index, and sedimentation, were assessed. Reconstitution properties such as density, flowability, air content, porosity, loose bulk density, packed bulk density, particle density, carrier index, Hausner ratio, porosity, and density were examined. In addition, color and probiotic survivability under simulated gastrointestinal conditions were analyzed. Also, antidiabetic potential was assessed via α-amylase and α-glucosidase inhibition assays, while cytotoxicity was evaluated using the MTT assay on Caco-2 cells. The results show that ADP supplementation significantly improved dispersibility (up to 72.73% in FCM15D+L). These improvements are attributed to changes in particle size distribution and increased carbohydrate and mineral content, which facilitate powder rehydration and reduce clumping. All FCM variants demonstrated low water activity (0.196–0.226), indicating good potential for shelf stability. The reconstitution properties revealed that FCM powders with ADP had higher bulk and packed densities but lower particle density and porosity than controls. Including ADP reduced interstitial air and increased occluded air within the powders, which may minimize oxidation risks and improve packaging efficiency. ADP incorporation resulted in a significant decrease in lightness (L*) and increases in redness (a*) and yellowness (b*), with greater pigment and phenolic content at higher ADP levels. These changes reflect the natural colorants and browning reactions associated with ADP, leading to a more intense and visually distinct product. Probiotic survivability was higher in ADP-fortified samples, with L. acidophilus and B. bifidum showing resilience in intestinal conditions. The FCM15D+L formulation exhibited potent antidiabetic effects, with IC₅₀ values of 111.43 μg mL⁻¹ for α-amylase and 77.21 μg mL⁻¹ for α-glucosidase activities, though lower than control FCM (8.37 and 10.74 μg mL⁻¹, respectively). Cytotoxicity against Caco-2 cells was most potent in non-ADP samples (IC₅₀: 82.22 μg mL⁻¹ for FCM), suggesting ADP and L. rhamnosus may reduce antiproliferative effects due to proteolytic activity. In conclusion, the study demonstrates that ADP-enriched FCM is a promising functional food with enhanced probiotic viability, antidiabetic potential, and desirable physical properties. This work highlights the potential of camel milk and date synergies in combating some NCDs in vitro, suggesting potential for functional food application. Full article

Barley is a good source of dietary fibre, vitamins, and minerals. Moreover, it is a source of polyphenols, which recently have been studied for their antioxidant properties. Barley generally is not eaten in its raw form, and the necessary processing influences the polyphenol content. This study evaluated the content of polyphenol compounds and antioxidant activity before and after thermal treatment typical for that carried out in households (i.e., boiling and subsequent microwave heating). Six genetic materials of hull-less barley were chosen for this study. The results showed that all tested barley genotypes were good sources of polyphenols. The studied thermal processes led to certain reductions in polyphenol content. The antioxidant activity of soluble phenolic compounds and the effects of heat treatment, as analysed by Trolox equivalent antioxidant activity (TEAC) and 2,2-diphenyl-1-picrylhydrazyl assay (DPPH) methods, differed. In the case of the DPPH method, the boiling and subsequent microwave heating indicated growth in antioxidant activity for almost all genotypes. When using the TEAC method, the results were not so clear, as the indicated activity both increased and declined. In the case of insoluble polyphenols, the antioxidant activity decreased for almost all genotypes regardless of the measurement method used. Full article

The rising demand for sustainable and health-promoting foods has encouraged the development of tempeh from non-soy plant materials. This study investigated tempeh alternatives made from sorghum, proso millet, white bean, buckwheat, yellow pea, and quinoa, focusing on their phenolic acid (PA) content. Seventeen PAs and two flavan-3-ols were quantified using LC-MS/MS in free, conjugated, and insoluble forms, and total phenolic content (TPC) was determined using the Folin–Ciocalteu assay. Four PAs—shikimic acid, 3-hydroxycinnamic acid, 3,5-dihydroxybenzoic acid, and 2-hydroxycinnamic acid—were not detected. Solid-state fermentation increased the total PA (TPA) content by an average of 11.3%, reaching 160.6 µg/g, with the most significant rise in conjugated and insoluble fractions. The highest TPA values were observed in sorghum-based tempeh, particularly quinoa:sorghum (2:1; 293 µg/g), sorghum:yellow pea (2:1; 277.6 µg/g), and buckwheat:sorghum (1:1; 271 µg/g). The most abundant PAs were ferulic (18 µg/g), vanillic (14.6 µg/g), 3,4-dihydroxybenzoic (8 µg/g), and caffeic acids (6.7 µg/g). TPC values reached up to 9.51 mg GAE/g in tempeh samples. These findings support the use of non-soy substrates to develop nutritious, allergen-free, gluten-free tempeh products with enhanced phenolic profiles and functional food potential. Full article

Chickpeas (Cicer arietinum L.) were popular for their high nutritional profile and abundance of bioactive constituents, making them highly sought after in the consumer market. This investigation evaluated the impact of germination on the levels of total phenolics, total flavonoids, and other bioactive compounds, as well as free amino acids, soluble proteins, dietary fiber, and starch, in two chickpea sprout cultivars. The results demonstrated that germination significantly enhanced the concentrations of total flavonoids and phenolics in chickpeas. Compared to ungerminated seeds, the total flavonoid content in Xinying No. 1 and Xinying No. 2 sprouts increased by 3.95-fold and 3.25-fold, respectively, while total phenolic content increased by 2.47-fold and 2.38-fold. Germination also significantly augmented free amino acid, soluble protein, and total dietary fiber content while reducing resistant starch and insoluble dietary fiber. Concurrently, the bioaccessibility of essential nutrients was substantially improved, as indicated by enhanced solubility. This research provided valuable insights for optimizing the nutritional quality and bioactive compound content of chickpeas through sprouting technology. These results provided critical insights for optimizing the nutritional and functional properties of chickpeas via sprouting and established a scientific basis for the development of functional foods from germinated chickpeas, underscoring their potential to support dietary health and wellness. Full article

Wheat bran forms the outermost part of the kernel, which is typically discarded as a by-product. Depending on the milling process, bran can be separated into four fractions: coarse bran (CB), coarse weatings (CW), fine weatings (FW), and low-grade flour (LGF). This study aimed to analyze the macronutrient and bioactive compound profiles of these four by-products across five cultivars and two wheat mixtures. Dietary fibers, free and bound phenolics, phytic acid, fatty acids, and aleurone layer markers were examined in all samples. The results indicate that insoluble fibers, phenolic compounds, and phytic acid decreased from CB to LGF, whereas soluble fiber content exhibited a greater variability among fractions. In all samples, coarse bran was the richest fraction in the protein 7S globulin. The same fraction from the two commercial mixtures and Manitoba cultivar exhibited significantly higher levels of bound ferulic acid compared to the other cultivars (+34%). Manitoba CB also had the highest oleic acid content (18.04% of total lipid content) among all samples, followed by the Rumeno cultivar (17.75%), which also had the highest linolenic acid content (6.35%). Given their health-promoting and technological potential, these by-products could be selectively used to enrich food products and dietary supplements with functional nutrients. Full article

The integration of functional ingredients into staple foods like bread offers a promising strategy for improving public health. Carob (Ceratonia siliqua L.) flour, rich in bioactive compounds, has potential as a functional additive. However, its incorporation into bread negatively affects dough behavior and product quality due to high levels of insoluble dietary fibers. This study investigates the use of carob extract (PCE) as a functional additive to enhance the nutritional and bioactive profile of bread while preserving its rheological behavior and sensory quality. PCE was obtained via microwave-assisted extraction and spray drying, and incorporated into bread formulations at 1%, 3%, and 5%. The addition of PCE reduced water absorption by 1.5% and increased dough stability three times. Dough resistance increased by 15%, while extensibility decreased by 5%. The viscoelastic properties of dough were preserved, as the storage modulus increased and Tan δ values remained stable. Changes in specific volume, crumb texture, crumb porosity, and bread color of produced bread with PCE were minimal; however, aroma, taste, and overall sensory quality were improved. Additionally, the incorporation of PCE resulted in a significant increase in total phenolic content and antioxidant activity, indicating an enhancement of the bread’s functional properties. These improvements were achieved without negatively affecting the dough rheology or bread quality parameters. Overall, the findings suggest that PCE can be a promising functional ingredient in bread formulations, contributing to both nutritional value and technological performance. Full article

In this study, the reactivity of procyanidins and anthocyanins in young and aged Prokupac wines toward salivary proteins is investigated via SDS-PAGE and UHPLC-QTOF-MS to determine the differences between the phenolic compounds of red wine in relation to the aging process of wine. SDS-PAGE analysis revealed that procyanidins, flavanol-anthocyanin polymers, and ellagitannins in aged wine have strong affinities for salivary proteins, leading to the formation of insoluble complexes. By contrast, young wine contained predominantly procyanidins with high salivary protein affinity, as well as monomeric flavan-3-ols and anthocyanins, which mainly form soluble aggregates, while polymeric phenolics were less represented. Electrophoretic patterns further showed that seed-derived procyanidins mainly formed insoluble complexes with salivary proteins, whereas skin-derived anthocyanins tended to form soluble ones. The total content of all phenolic compounds quantified by UHPLC-QTOF-MS was 2.5 times higher in young wine than in aged wine, primarily due to the significantly greater abundance of malvidine-3-O-glucoside in young wine (eightfold higher level in young wine). Targeted UHPLC-QTOF-MS analysis of selected phenolics confirmed the electrophoretic results and showed a higher binding affinity of procyanidins in aged wine compared to young wine, as well as a higher percentage of procyanidin binding compared to anthocyanins, independent of the age of the wine. Sensory evaluation showed that aged wine had higher tannin quality scores, whereas young wine exhibited greater acidity and astringency, with bitterness being comparable between them. These results highlight the influence of wine aging on the interaction between phenolic compounds and salivary proteins and emphasize the dominant role of procyanidins in protein binding and the potential synergistic contribution of anthocyanins to mouthfeel perception. Full article

Lemon co-products are valuable due to their high dietary fibre, making them significant for valorisation. This research aimed to characterise an innovative lemon dietary fibre (LDF) obtained through integrated extraction (of essential oil, phenolic compounds (PCs), and pectin) by evaluating its chemical, physicochemical, structural, techno-functional, total phenolic content, and antioxidant and antibacterial properties. The effects of incorporating LDF (3% and 6%) into mortadella, a bologna-type sausage, on chemical, physicochemical, technological, and sensory properties were analysed. LDF exhibited a total dietary fibre content of 85.79%, mainly insoluble (52.55%). Hesperidin (89.97–894.44 mg/100 g DW) and eriocitrin (68.75–146.35 mg/100 g DW) were the major free PCs. The major bound PCs were vanillin (5.90–9.16 mg/100 g DW) and apigenin-7-O-glucoside (8.82 mg/100 g DW). This functional ingredient demonstrated antioxidant and antibacterial activity. LDF significantly influenced mortadella’s colour, texture, and mineral composition. Higher levels of LDF result in a paler colour and increased hardness and contribute to reducing sodium levels of the final product. It also decreased residual nitrite levels, although this reduction was followed by a slight increase in lipid oxidation, which remained below the rancidity threshold (≥1.0), ensuring acceptable product quality. Sensory evaluation revealed positive feedback, favouring the 3% LDF formulation. Full article

Red wine grape pomace (RWGP), a winemaking by-product rich in phenolics, flavonoids, and dietary fiber, has shown promise in mitigating cardiovascular disease (CVD), however, its mechanisms of action remain incompletely understood. This study comprehensively profiled the phenolic composition of RWGP—including free, esterified, etherified, and insoluble-bound fractions—and evaluated the effects of RWGP dietary supplementation on gut barrier integrity, inflammation, oxidative stress, and survival in SR-B1^−/−ApoE-R61^h/h mice, a model of diet-induced lethal ischemic heart disease. RWGP supplementation significantly improved survival rates and restored gut barrier function, as evidenced by lower plasma FITC-dextran and LPS levels, increased circulating ZO-1 levels, and reduced histopathological colon damage. In addition, RWGP reduced pro-inflammatory cytokines (IL-1$\beta$) and showed a trend toward attenuating systemic oxidative stress (TBARS). Analysis of phenolic compounds indicated a significant presence of insoluble-bound phenolics. Nevertheless, the beneficial effects observed are likely attributable to the synergistic actions of RWGP’s complex phytochemical and fiber composition. These results highlight RWGP’s potential as a sustainable, gut-targeted functional food ingredient for CVD prevention and management. Full article

Polyphenolics in plants exist in free, soluble-bound, and insoluble-bound structural forms. The concentration of these structural forms depends on the plant’s developmental stage, tissue type, soil water availability, and food preparation methods. In this study, for the first time, the effects of growth temperature (RT—room temperature—23 °C day/18 °C night, HT—high temperature—38 °C day/33 °C night, LT—low temperature—12 °C day/7 °C night) on variations of polyphenolic structural forms—free, soluble-bound (esterified and glycosylated), and insoluble-bound—in broccoli (Brassica oleracea L. convar. botrytis (L.) Alef. var. cymosa Duch.) microgreens were investigated. Using spectrophotometric, RP-HPLC, and statistical analyses, it was found that the highest amount of total phenolics (TP) in broccoli microgreens was present in the esterified form, regardless of the temperature at which they were grown (63.21 ± 3.49 mg GAE/g dw in RT, 65.55 ± 8.33 mg GAE/g dw in HT, 77.44 ± 7.82 mg GAE/g dw in LT). LT significantly increased the amount of free (from 13.30 ± 2.22 mg GAE/g dw in RT to 18.33 ± 3.85 mg GAE/g dw) and esterified soluble TP (from 63.21 ± 3.49 mg GAE/g dw in RT to 77.44 ± 7.82 mg GAE/g dw), while HT significantly increased the amount of TP glycosylated forms (from 14.85 ± 1.45 mg GAE/g dw in RT to 17.84 ± 1.20 mg GAE/g dw). LT also enhanced free and esterified forms of total flavonoids, tannins, hydroxycinnamic acids, and flavonols. HT, on the other hand, increased glycosylated forms of TP, flavonoids, tannins, hydroxycinnamic acids, flavonols, and phenolic acids, and decreased insoluble-bound tannins. According to the ABTS method, HT induced antioxidant potential of free and glycosylated forms, while LT increased antioxidant capacity of free forms only. According to the FRAP method, LT increased antioxidant potential of free and esterified polyphenolic forms. Also, based on ABTS and FRAP assays, esterified polyphenolics showed significantly higher antioxidant capacity than any other form. Principal component analysis showed that structural form had a greater impact than temperature. Hierarchical clustering showed that RT-, HT- and LT-broccoli microgreens were most similar in their glycosylated polyphenolics, but differed the most in esterified forms, which were also the most distinct overall. In conclusion, HT and LT induced specific shifts in the structural forms of broccoli polyphenolics and their antioxidant capacity. Based on the results, we recommend applying LT to increase the amount of free and esterified polyphenolics in broccoli microgreens, while HT may be used to enhance glycosylated forms. Full article

Enzymatic modification of Kraft lignin under alkaline conditions was investigated using bilirubin oxidase (BOD) in borate buffer (pH 10). Control solubilization without enzyme addition revealed a notable increase in molar mass (up to 1.7-fold) and potential borate complexation with lignin hydroxyl groups, as evidenced by thermogravimetric and ¹¹B NMR analyses. BOD treatments induced substantial polymerization, with molar mass increases of up to 4-fold for insoluble fractions after 24 h, while soluble fractions exhibited progressive increases over 5 days. Quantitative ³¹P NMR showed reductions in aliphatic and phenolic hydroxyl groups by 20%, suggesting oxidative coupling reactions, particularly through 4-O-5′ and 5-5′ linkages. Solid-state ¹³C NMR confirmed structural changes associated with polymerization. Dynamic light scattering (DLS) indicated the presence of colloidal aggregates, potentially explaining challenges in HSQC NMR signal acquisition. These findings highlight the efficacy of bilirubin oxidase in catalyzing lignin polymerization and underscore the structural impact of borate–lignin interactions in alkaline media, paving the way for advanced lignin valorization strategies. Full article

Contamination with heavy metal ions from mining activities presents a major environmental issue. This study investigates pollution caused by heavy metals from mining, with a particular emphasis on toxic ions and essential ions for living organisms. It starts by analyzing the sources of pollution and its effects on soil, vegetation, water, and wildlife (propolis produced by honey bees living in natural environments). Propolis is an indicator of environmental contamination by metals, a natural and valuable product of natural ecosystems. As part of the investigation, the contamination with metal cations (Pb²⁺, Cu²⁺, Cd²⁺, Zn²⁺, As³⁺, Fe²⁺, and Sr²⁺) of the soil, cultivated vegetables (carrot, turnip, onion, potato) was monitored in 9 points in the Roșia Montană area, Romania, as well as the river that runs through the area. The maximum values of the parameters investigated were recorded in soil (108.32 mg/kg Pb²⁺, 23.06 mg/kg Cd²⁺, 102.17 mg/kg As³⁺), river water (11.00 µg/L Pb²⁺, 903.47 µg/L Cu²⁺, 60.13 µg/L Cd²⁺, 1903.08 µg/L Zn²⁺, 148.07 µg/L As³⁺, 44,024.08 µg/L Fe²⁺), vegetables (0.72 mg/kg Pb²⁺, 0.17 mg/kg Cd²⁺) and it was followed whether the same heavy metals are found in propolis (maximum values 10.14 mg/kg Pb²⁺, 6.32 mg/kg Cu²⁺, 0.158 mg/kg Cd²⁺, 6.0 Zn²⁺, 1.04 mg/kg As³⁺, 12.06 mg/kg Sr²⁺). The parameters analyzed for the river waters were pH, sulfates, the oxygen and nutrient regime, and microbial load. Additional investigations were carried out into the quality of these propolis samples: water activity, moisture, hygroscopicity, water solubility, volatile oils, oxidation index, measuring point, density, dry matter, material insoluble in ethanol, extractable with ethanol, ash, and wax. The highest values were 189.4 mg GAE/g for phenols, 84.31 mg QE/g for flavonoids, and 0.086 µg/mL for IC₅₀ antioxidant activity. This study indicates that bee products, such as propolis, can be an indicator of pollution in mining areas. Full article

Plum skin, a by-product of industrial plum juice production, is rich in phenolic bioactives, functional compounds, and dietary fibers. These compounds support health, while the fibers may also act as structuring agents in food processing. This study investigated the structuring properties of lyophilized plum skin (LPS) in functional plum spreads produced in laboratory (F-LS) and semi-industrial (F-IS) environments, compared to a control spread (CS). Textural and rheological properties were analyzed through penetration, spreadability, flow, and dynamic oscillatory tests. Total, soluble, and insoluble dietary fibers (TDF, SDF, and IDF) in LPS and plum purée (PP) were measured using the enzymatic gravimetric method, and pectic substances contents were quantified using the colorimetric carbazole method. Fourier transform infrared spectroscopy confirmed the presence of polysaccharides and pectins in LPS. LPS had higher TDF, SDF, and IDF compared to PP, with TDF in LPS at 38.98 ± 0.52 g/100 g d.m. and IDF as the predominant fraction. The pectin content in LPS was 0.73 ± 0.03 g/100 g d.m., and water retention capacity ranged from 3.63 to 3.86 g/g depending on temperature (room, 50, and 82 °C). Incorporating LPS into the F-IS spread significantly increased all textural and rheological parameters, with TDF three times higher (6.69 g/100 g) compared to CS. All samples exhibited viscoelastic gel-like behavior, and LPS was a statistically significant structuring agent in both functional spreads compared to CS. Full article

In this study, three dinuclear copper(II) complexes of ligand 2,6-bis[(N-methyl-piperazine-1-yl)methyl]-4-formyl phenol (L1) and one of 2,6-bis[(N-methylpiperazine-1-yl)methyl]-4-formyl phenol dimethylacetal (L2) with copper(II) ions have been investigated as new types of biomimetic catalysts for the oxidative transformation of different aminophenols and phenyldiamines. All the complexes of interest were newly synthesized and further characterized by IR spectroscopy, UV-Vis and mass spectrometry, X-ray diffraction, and selected electrochemical measurements. Crystal structures of these dinuclear copper(II) complexes have revealed that the coordination-shell geometry of copper atoms is close to a tetragonal pyramid. Catecholase, phenoxazinone synthase, and horseradish peroxidase-like activities were observed in pure methanol and water–methanol mixtures in the presence of molecular oxygen. The potential applicability of the complexes under study is discussed with respect to their possibilities and limitations in the replacement of natural copper-containing oxidoreductases in the oxidative degradation of water-insoluble chlorinated aminophenols in the dye industry or in the production of phenoxazine-based drugs. Full article

This manuscript explores the removal of eosin yellow dye, a toxic color substance contributing to water pollution, from aqueous solutions. For this purpose, iron-zirconia binary oxide (Fe₂O₃-ZrO₂) was functionalized with eugenol oil, a natural phenolic aromatic compound extracted from the clove plant. The functional groups developed in the binary oxide were confirmed by Fourier transform infrared spectroscopy (FT-IR), and its crystal structure was determined via X-ray diffraction (XRD). The grain size analyzed by the XRD pattern was found to be 45 nanometers. The morphological analysis revealed nanoparticles of quasi-spherical type with a size ranging from 4 to 5 nanometers. The consistency between SEAD and XRD further confirmed that the material formed was iron-zirconia binary oxide. The obtained material, which was insoluble in water, was used as an adsorbent. Through the adsorption study of eosin yellow dye, the maximum monolayer adsorption capacity of approximately 91.0 mg/g at 27 °C and pH = 7.0 for the functionalized adsorbent was determined. The process was exothermic, feasible, and spontaneous. At a dose of 1.0 g/L, the adsorbent was responsible for removing more than 90% of eosin yellow with 10–70 mg/L initial concentration, while about 56% removal was achieved at a higher concentration of 150 mg/L at 27 °C and pH = 7.0. These results highlight the potential of functionalized Fe₂O₃-ZrO₂ as an effective adsorbent for water purification applications. Full article