Search Results (996)

Naturally derived bioactive compounds that modulate aging-associated mechanisms have attracted growing research interest, yet few reviews examine how such compounds might act together. This narrative review examines four mechanistically distinct compounds, namely spermidine, fisetin, berberine, and urolithin A, as emerging functional food ingredients with scientifically supported effects on key hallmarks of human aging. Spermidine, a dietary polyamine from wheat germ and fermented foods, induces autophagy through EP300 inhibition and is associated with reduced all-cause mortality in prospective studies. Fisetin, a flavonoid from strawberries and apples, exerts senolytic activity by selectively eliminating senescent cells via PI3K/AKT and Bcl-2/Bcl-xL inhibition, with emerging clinical evidence. Berberine, an isoquinoline alkaloid from Berberis species, modulates metabolic dysfunction via AMP-activated protein kinase (AMPK) activation and reshapes gut microbiota composition through direct high intraluminal exposure, with the most extensive clinical dataset of the four compounds. Urolithin A, a gut microbiome-derived postbiotic from ellagitannins in pomegranates and nuts, induces mitophagy via PINK1/Parkin and has been evaluated in a growing number of registered human clinical trials. Together, the four compounds primarily target distinct but complementary aging-associated pathways (autophagy, senolysis, metabolic regulation, mitophagy), suggesting rational potential for combined functional food formulations. Limited direct evidence for their combined use and the need for dedicated co-administration studies are discussed, alongside bioavailability, safety, and regulatory considerations. Full article

Natural plant extracts rich in polyphenols are increasingly being studied as multifunctional food ingredients with antioxidant and stabilizing properties. In this study, Ocimum basilicum L. extracts were evaluated as biological cryoprotective agents for Streptococcus thermophilus. The extracts contained high levels of phenolic compounds (~1350–2200 mg GAE equivalents/L) and exhibited strong antioxidant activity (up to 5.6 mM Trolox equivalents). Density functional theory calculations showed low O–H bond dissociation energies (~72–74 kcal/mol in ethanol) for key components, including luteolin and rosmarinic acid. These calculations indicate a high hydrogen donation capacity comparable to or exceeding that of ascorbic acid. Molecular dynamics simulations demonstrated the preferential localization of major phenolic compounds at the membrane–water interface in a POPC bilayer membrane. The interaction of molecules with POPC increased membrane thickness and formed stable hydrogen-bond networks with lipid head groups. Experiments showed that systems based on basil extract significantly increased the survival of bacteria after storage at −25 °C, with the number of viable cells reaching (1.5–2.75) × 10⁸ CFU/mL. This effect was observed in comparison with control groups that used saline or sucrose. Fluorescent analysis of live/dead cells confirmed the improvement in cell membrane preservation. At the same time, no signs of metabolic inhibition were detected. Taken together, the experimental and computational results support the hypothesis that the cryoprotective effect may involve complementary antioxidant and membrane-associated interactions. However, direct biophysical validation of the proposed membrane mechanism is still required. These results emphasize that polyphenol extracts are promising natural functional ingredients for improving the stability and shelf life of probiotic and starter cultures in food systems. Full article

γ-Aminobutyric acid (GABA) is a non-proteinogenic amino acid that acts as a major signaling molecule across the nervous, cardiovascular, and immune systems. While GABA has historically been produced via chemical synthesis or plant extraction, microbial fermentation using lactic acid bacteria (LAB) provides a safe, sustainable, and food-grade alternative. This review details the recent progress of LAB-derived GABA, covering the workflow from strain selection to functional food applications. We discuss how modern screening methods combine high-throughput phenotypic testing with genomic mining of the gad operon to efficiently identify high-yielding strains. The biochemical mechanisms of the GABA shunt are also explained, alongside recent CRISPR-based metabolic engineering efforts designed to bypass natural yield limits. Furthermore, we address practical industrial challenges—such as the poor proteolytic ability of key producers like Levilactobacillus brevis—and evaluate viable solutions, including symbiotic co-cultures and optimized downstream purification steps. The review then summarizes the specific health benefits of dietary LAB-derived GABA, focusing on its ability to relieve anxiety via the microbiota-gut–brain axis, control blood pressure, and regulate immunity. Finally, we analyze the current regulatory and sensory hurdles, highlighting how integrating multi-omics data can help establish LAB-derived GABA as a reliable ingredient for functional foods and personalized nutrition. Full article

This study investigated the development of upcycled functional fruit bars based on dates or figs and grape pomace, enriched with a lavender extract obtained using a novel multicomponent natural deep eutectic solvent (NADES). Supplementation with the NADES-based lavender extract significantly increased the total polyphenol content and antioxidant capacity, while improving the retention of total polyphenols during storage by approximately 10.3% in date-based bars and 2.8% in fig-based bars. The NADES-based lavender extract also reduced the percentage of yeast- and mold-positive samples from 60% to 20% in date-based bars after 30 days of storage at 22 °C. After 28 days of storage, supplemented bars showed better preservation of key sensory attributes, including appearance, color, odor, sweetness, bitterness and aftertaste. The stabilizing effects were more pronounced in date-based than in fig-based formulations, highlighting the influence of the food matrix on functional ingredient performance. Overall, the results indicate that NADES-based lavender extract is a promising functional ingredient for improving the physicochemical, sensory, and microbiological stability of upcycled fruit bars, particularly in date-based formulations. Full article

Conventional gummies are characterized by high sugar, sweetener, and additive content, which has increased the demand for healthier alternatives. In this context, the incorporation of unconventional ingredients has emerged as a promising strategy to improve nutritional profile and functional value. This review aimed to collect and analyze information on the nutritional, technological, and sensory properties of unconventional ingredients, such as fruits, vegetables, microalgae, natural sweeteners, coproducts, and other functional compounds, in gummy formulations. A literature search was conducted, from which 20 relevant studies were selected and analyzed. The results showed that fruit incorporation increased the content of fiber, vitamin, and antioxidant compounds, while vegetables improved the mineral composition and the presence of bioactive compounds. Similarly, agro-industrial coproducts were identified as valuable sources of functional compounds with potential for sustainable valorization. In addition, the alternative gelling agents exhibited favorable effects on the texture, gel-forming capacity, stability, and shelf life of the samples. Overall, these ingredients demonstrated nutritional, technological, sensory, and sustainability advantages. However, challenges related to industrial scalability and sensory evaluation remain. Full article

Obesity is a global metabolic disease closely associated with dyslipidemia, insulin resistance, hepatic steatosis, and chronic oxidative stress. Cydonia oblonga Miller (COM, Quince) from Xinjiang Uygur Autonomous Region of China is a traditional medicinal and edible plant rich in polyphenols, flavonoids, polysaccharides, and other bioactive constituents. Our previous studies suggested that total polyphenols of Cydonia oblonga Miller (TPCOM) may exert promising anti-obesity effects. Objective: This study aimed to investigate the therapeutic effects of TPCOM on high-fat diet-induced obese C57BL/6 mice and to explore its underlying molecular mechanisms related to glycolipid metabolism. Methods: TPCOM was extracted and purified from Xinjiang Cydonia oblonga fruits, and its total polyphenol content was determined using the Folin–Ciocalteu method. C57 mice were randomly divided into normal diet, model, and TPCOM intervention groups. After 12 weeks of high-fat diet feeding and 6 weeks of TPCOM treatment, body weight was monitored continuously. Serum levels of triglyceride (TG), total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C), and total antioxidant capacity (T-AOC) were measured using commercial kits. Hepatic pathological changes were observed by hematoxylin–eosin (HE) staining. Bioinformatics analyses including GO and KEGG were performed to predict key targets and pathways related to lipid metabolism. The protein expression levels of PPARGC1A, FFAR1, KLF15, Adipolin, GLUT4, and phosphorylated p38 MAPK in liver tissues were detected by Western blotting. Results: TPCOM intervention significantly reduced body weight gain in obese mice in a dose-dependent manner. Serum biochemical assays showed that TPCOM decreased TC, TG, and LDL-C levels, increased HDL-C levels, and markedly enhanced total antioxidant capacity (T-AOC). Bioinformatics analysis suggested that PPARG and FFAR1 were highly expressed in liver tissue and may participate in glucose and lipid metabolism regulation. Western blot results confirmed that TPCOM significantly upregulated the expression of PPARGC1A, FFAR1, KLF15, Adipolin, GLUT4, and phosphorylated p38 MAPK in the liver of obese mice. Conclusions: TPCOM effectively ameliorates obesity, dyslipidemia, hepatic steatosis, and oxidative stress in high-fat diet-induced obese mice. The underlying mechanism may be related to the regulation of glycolipid metabolism, mitochondrial function, insulin sensitivity, and antioxidant signaling via activating the FFAR1–PPARG–p38 MAPK axis and downstream targets including PPARGC1A, KLF15, Adipolin, and GLUT4. This study provides a scientific basis and theoretical support for the development and application of TPCOM as a natural functional ingredient in the prevention and adjuvant treatment of obesity and related metabolic disorders. Full article

The growing demand for natural food colorants has increased interest in sustainable alternatives derived from agro-industrial by-products. This study developed and characterized a food-grade natural brown colorant from date seed waste of Phoenix dactylifera L. (Khalas variety) by process optimization, mineral profiling, phenolic characterization and analysis of its storage stability. A food-grade aqueous extraction system was employed, and a Taguchi L9 orthogonal array was used to optimize the processing parameters affecting color development. Roasting temperature was identified as the most influential factor, contributing 85.75% of the variation in color intensity. Signal-to-noise ratio analysis determined the optimum processing conditions as 200 °C roasting temperature, 5 min roasting time, and 15 min extraction time, yielding an OD₄₂₀ value of 0.927. FTIR analysis confirmed the presence of hydroxyl, carbonyl, aromatic, and carbohydrate-associated functional groups related to thermally generated brown pigments. Further studies demonstrated that both temperature and opaqueness of the storage bottle significantly influence colorant stability. Refrigerated storage in amber containers provided superior retention of total phenolic and flavonoid contents, in addition to a superior antioxidant activity compared with room-temperature storage in clear containers. Mineral profiling revealed significantly high levels of potassium, calcium, phosphorus, and magnesium, with the mineral composition remaining largely stable during storage. HPLC analysis identified catechin and gallic acid as the major phenolic compounds, while ellagic acid was detected exclusively in the glycerol–water extract, indicating enhanced recovery of selected phenolics through solvent modification. Overall, the developed date seed colorant combines color-forming, antioxidant and nutritional properties, while providing a sustainable approach for the valorization of date-processing by-products. The findings highlight the potential application of date seed colorant as a clean-label alternative to synthetic brown colorants and support the development of sustainable food ingredients aligned with sustainable development goals. Full article

Food waste has emerged as one of the most pressing global sustainability challenges because of its environmental, economic, and social implications. Nearly one-third of the food produced worldwide is lost or wasted each year, contributing to greenhouse gas emissions, depletion of natural resources, and increasing food insecurity. Advances in circular bioeconomy concepts and sustainable processing technologies have transformed food waste from an environmental liability into a valuable feedstock for producing biofuels, bioplastics, bioactive compounds, functional ingredients, prebiotics, and other high-value products. This review critically examines current strategies for converting food waste into value-added products, including green extraction technologies and biochemical, thermochemical, enzymatic, and microbial approaches. Attention is given to major agri-food by-products, such as fruit pomace, vegetable residues, oilseed meals, dairy by-products, and agro-industrial wastes. Emerging developments involving biorefinery concepts, artificial intelligence, digital biorefineries, synthetic biology, and carbon-neutral production systems are also discussed. Furthermore, the review highlights recent applications of waste-derived fibers, antioxidants, and polyphenols in functional foods, especially bakery products. Finally, key challenges related to feedstock heterogeneity, process scalability, regulatory frameworks, economic feasibility, and sustainability assessment are critically analyzed together with future research directions supporting the transition toward resilient circular bioeconomy systems. Full article

This study reports the psychometric-multivariate characterization of the sensory space of a Smallanthus sonchifolius fructose syrup obtained via enzymatic hydrolysis, addressing the need for robust evaluation of novel functional sweeteners. A 12-member selected analytical panel (selected from 38 candidates; 31.6% retention) evaluated the matrix using a 16-item, four-dimensional psychometric instrument. Content validity was pre-established by expert consensus (global Aiken’s V = 0.824, 95% CI [0.798, 0.852]), and panel reliability was confirmed through Friedman’s test across three replicates (p > 0.05 for D2, D3, D4). Results from Principal Component Analysis (PCA) explained 90.17% of the total variance, identifying two primary axes: somatic-emotional integration (PC1: 64.15%) and contextual-cognitive differentiation (PC2: 26.02%). Hierarchical Cluster Analysis (HCA) segmented three distinct perceptual archetypes within the panel (k = 3), with the “Temporally Driven” segment (C3) emerging as the dominant profile (50%). The findings demonstrate that yacon syrup perception is characterized by statistical score homogeneity across oral body-mapping and experiential familiarity dimensions. This psychometric approach provides a high-fidelity map of the sensory experience, offering a reproducible baseline for the quality control and standardization of functional yacon-derived products. Full article

Background/Objectives: Polygonatum kingianum Collett & Hemsl. (PK) is an edible medicinal herb with tonic effects. Its natural antioxidant peptides are valuable for functional food development, while their characteristics and mechanisms are unclear. This study aimed to identify PK antioxidant peptides and explore their antioxidant molecular mechanisms to support the utilization of PK active ingredients. Methods: Three peptide fractions (P1, P2, P3) were prepared from PK via defatting, alkali–acid precipitation and enzymatic hydrolysis. Nano-liquid chromatography coupled with Q Exactive mass spectrometry was used for peptide identification. Bioinformatic tools predicted peptide antioxidant activity, and molecular docking targeting the Kelch-like ECH-associated protein 1-nuclear factor erythroid 2-related factor 2 (Keap1-Nrf2) pathway verified peptide–target-binding affinity. Results: A total of 747, 1850 and 2537 peptides were identified from P1, P2 and P3, respectively, among which 119 peptides were screened out as potential antioxidant candidates. Docking analysis revealed 10 peptides with strong binding affinity to Keap1. These active peptides were short sequences of 3–5 residues enriched in hydrophobic and aromatic amino acids, which stably bound key residues within the Keap1 binding pocket. Conclusions: This study fills the research gap in PK peptidome profiling, clarifies structural signatures of candidate antioxidant peptides, and identifies high-affinity short peptides targeting the Keap1-Nrf2 antioxidant pathway. The established screening pipeline provides technical support for bioactive peptide mining and deep processing of PK resources. Full article

Bioactive peptides derived from whey proteins have attracted increasing interest as natural dietary modulators of angiotensin-converting enzyme (ACE) activity and potential contributors to cardiovascular health. In this study, bioactive whey hydrolysate (BWH) was obtained by controlled enzymatic hydrolysis with plant-derived proteases and characterized in terms of physicochemical properties, peptide profile, ACE-inhibitory activity, stability, and performance in food matrices. RP-HPLC and LC–MS/MS analysis revealed a complex, reproducible peptidome across production batches, including a conserved set of antihypertensive peptide sequences. BWH exhibited high ACE-inhibitory activity (>90%) with low intra-batch variability, and dose–response analysis yielded an estimated IC₅₀ of 3.20% BWH under the assay conditions. Its bioactivity and peptide profile remained stable during storage at room temperature and under refrigeration, as well as after mild thermal treatment (pasteurization), although partial activity loss was observed after baking at high temperatures. Incorporation trials showed that BWH retained strong ACE-inhibitory functionality when incorporated at 7% into yogurt and orange juice, with minimal effects of pasteurization in the beverage matrix. These findings support the potential use of BWH as a functional ingredient for developing antihypertensive foods and beverages. Full article

A novel low-molecular-weight water-soluble oligosaccharide fraction (LBPP-1) was prepared from lotus bee pollen via microwave-assisted extraction, followed by Sevag deproteinization and diethylaminoethyl (DEAE)-cellulose-52 chromatography purification. Ion chromatography (IC) indicated a glucose-rich composition (84.6 mol% glucose), with minor amounts of arabinose, glucosamine, and galactose. Fourier transform-infrared spectroscopy (FT-IR), methylation analysis, and ¹H nuclear magnetic resonance (NMR) collectively supported the assignment of LBPP-1 as a glucan-rich, structurally heterogeneous oligosaccharide fraction containing candidate →4)-Glcp-rich domains and minor arabinose/galactose-related linkages. However, the marked difference between the IC composition and the sugar-type distribution estimated from PMAA peak areas limits quantitative interpretation of the residue proportions and branching architecture. Furthermore, in vitro biological assays demonstrated that LBPP-1 significantly attenuated lipopolysaccharide (LPS)-induced inflammatory responses in RAW264.7 macrophages. It effectively reduced the secretion of nitric oxide (NO) and the levels of inducible nitric oxide synthase (iNOS), interleukin (IL)-6, and tumor necrosis factor (TNF)-α in RAW264.7 macrophages. Reverse transcription–quantitative polymerase chain reaction (RT-qPCR) analysis further revealed that LBPP-1 selectively suppressed the mRNA expression of cyclooxygenase-2 (COX-2), IL-1β, IL-6, iNOS, and transforming growth factor (TGF)-β1. These findings collectively suggest that LBPP-1, as a bioactive carbohydrate fraction derived from lotus bee pollen, holds promise as a natural functional food ingredient for managing inflammation-related conditions. Full article

Color is a critical sensory attribute of foods that strongly influences consumer perception, acceptance, and purchasing decisions. As health-oriented consumption increases, natural pigments are progressively replacing synthetic colorants. Red algal phycobiliproteins (PBPs) have gained attention in related industries for their vivid water-soluble colors and potential health-promoting properties. Phycoerythrin (PE), phycocyanin (PC), and allophycocyanin (APC) are key pigment proteins responsible for their characteristic coloration. However, variations in algal species, season, and cultivation environments make PBP composition, yield, and quality difficult to standardize. This review summarizes red algal PBPs, covering algal sources, extraction and purification, physicochemical properties, biological functions, regulatory frameworks, and future directions. Major red seaweed sources, PBP types, and extraction strategies are compared, with cyanobacterial PBP studies incorporated where direct red algal evidence is limited. Evidence suggests that red algal PBPs are promising for clean-label, water-based, and mildly processed foods, including beverages, dairy products, confectionery, and meat alternatives, but their application is constrained by sensitivity to heat, light, oxygen, and pH. Beyond coloration, PBPs exhibit antioxidant, anti-inflammatory, anticancer, antibacterial, and metabolic health-promoting activities. Overall, red algal PBPs have considerable potential as dual-function ingredients, although commercialization requires advances in raw material standardization, stability-enhancement strategies, process optimization, clinical validation, and regulatory harmonization. Full article

Polyphenols are natural compounds with antioxidant properties that help prevent chronic diseases. Red onion (Allium cepa) peels are an underutilized source of polyphenols, offering a sustainable opportunity for the valorization of agricultural by-products. Polyphenol-rich extracts were obtained from red onion peels using subcritical water extraction and adsorption resin chromatography. Their biological effects were evaluated in Caenorhabditis elegans under oxidative stress conditions. A multi-omics approach integrating transcriptomics, metabolomics, and lipidomics was applied to assess molecular responses. The extract exhibited a high total phenolic content (>400 mg GAE/g) and strong antioxidant capacity, supporting a highly enriched polyphenolic profile. Survival assays confirmed the absence of toxicity at 100 µg/mL GAE. Transcriptomic analysis revealed 158 differentially expressed genes associated with stress response and metabolic regulation. Metabolomic profiling indicated a systematic reduction in amino acid levels alongside an increase in betaine in treated worms, suggesting adaptive metabolic reprogramming. Lipidomic analysis revealed significant lipid remodeling, characterized by decreased triglycerides, increased diacylglycerols, and changes in membrane phospholipids, indicating alterations in membrane composition and cellular responses associated with oxidative stress adaptation. Together, these results support a model in which red onion peel extracts induce coordinated transcriptional and metabolic adaptations associated with cellular resilience and stress adaptation. This study highlights the potential of agro-industrial by-products as functional bioactive ingredients and demonstrates the value of multi-omics approaches for uncovering system-level responses. Full article

Cardiovascular diseases remain the top cause of death worldwide, with atherosclerosis as a key underlying factor. Natural bioactive ingredients from functional foods are increasingly sought after for preventing chronic metabolic and heart conditions due to their safety and suitability for long-term use. Octacosanol is a naturally occurring long-chain fatty alcohol primarily isolated from plant waxes, including rice bran wax and sugarcane wax. Emerging evidence indicates that octacosanol exhibits promising antioxidant properties and may exert protective effects against atherosclerosis through modulation of lipid metabolism and endothelial function. Unlike statins, which can cause side effects over time, octacosanol works gently through several pathways: it protects blood vessel lining by clearing reactive oxygen species and activating endothelial nitric oxide synthase (eNOS); reduces vascular inflammation by blocking nuclear factor kappa-B (NF-κB) and mitogen-activated protein kinase (MAPK) signaling; moderates lipid metabolism by lowering 3-hydroxy-3-methylglutaryl-coenzyme A (HMG-CoA) reductase activity and proprotein convertase subtilisin/kexin type 9 (PCSK9) expression; and suppresses excessive platelet aggregation to reduce thrombotic risk. When taken alongside statins, it boosts lipid control while easing statin-related side effects. With its excellent safety profile, octacosanol is an ideal natural ingredient for functional foods, offering a novel multi-target dietary approach to support long-term cardiovascular health. Full article