Search Results (2,027)

Soybean (Glycine max (L.) Merrill) is a major oilseed crop rich in phytosterols and tocopherols, compounds associated with functional and nutritional properties of vegetable oils. This study aimed to apply, for the first time, Independent Component Analysis (ICA) to discriminate the composition of phytosterols (β-sitosterol, campesterol, stigmasterol) and tocopherols (α, β, γ, δ) in 20 soybean genotypes—14 non-transgenic and six transgenic—cultivated in two major producing regions of Paraná state, Brazil (Londrina and Ponta Grossa). Lipophilic compounds were extracted from soybean seeds, quantified via gas chromatography and HPLC, and statistically analyzed using ICA with the JADE algorithm. The extracted independent components successfully differentiated soybean varieties based on phytochemical profiles. Notably, transgenic cultivars from Ponta Grossa exhibited higher levels of total tocopherols, including α- and β-tocopherol, while conventional cultivars from both regions showed elevated phytosterol content, particularly campesterol and stigmasterol. ICA proved to be a powerful unsupervised method for visualizing patterns in complex compositional data. These findings highlight the significant influence of genotype and growing region on the nutraceutical potential of soybean, and support the use of multivariate analysis as a strategic tool for cultivar selection aimed at enhancing functional quality in food applications. Full article

Avocado (Persea americana), originally from Mesoamerica, has emerged as a focus of intense scientific and industrial interest due to its unique combination of nutritional richness, bioactive potential, and technological versatility. Its pulp, widely consumed across the globe, is notably abundant in monounsaturated fatty acids, especially oleic acid, which can comprise over two-thirds of its lipid content. In addition, it provides significant levels of dietary fiber, fat-soluble vitamins such as A, D, E and K, carotenoids, tocopherols, and phytosterols like β-sitosterol. These constituents are consistently associated with antioxidant, anti-inflammatory, glycemic regulatory, and cardioprotective effects, supported by a growing body of experimental and clinical evidence. This review offers a comprehensive and critical synthesis of the chemical composition and functional properties of avocado, with particular emphasis on its lipid profile, phenolic compounds, and phytosterols. It also explores recent advances in environmentally sustainable extraction techniques, including ultrasound-assisted and microwave-assisted processes, as well as the application of natural deep eutectic solvents. These technologies have demonstrated improved efficiency in recovering bioactives while aligning with the principles of green chemistry. The use of avocado-derived ingredients in nanostructured delivery systems and their incorporation into functional foods, cosmetics, and health-promoting formulations is discussed in detail. Additionally, the potential of native cultivars and the application of precision nutrition strategies are identified as promising avenues for future innovation. Taken together, the findings underscore the avocado’s relevance as a high-value matrix for sustainable development. Future research should focus on optimizing extraction protocols, clarifying pharmacokinetic behavior, and ensuring long-term safety in diverse applications. Full article

Coffee silverskin (CS), a by-product generated during coffee roasting, contains high levels of xylan hemicellulose and protein, making it a promising substrate for functional ingredient production. This study developed an integrated bioprocess to simultaneously produce bioactive peptides and xylooligosaccharides (CS-XOS) from CS. Conventional alkaline extraction (CAE) under optimized conditions (1.0 M NaOH, 90 °C, 30 min) yielded 80.64 mg of protein per gram of CS and rendered the solid residue suitable for XOS production. Enzymatic hydrolysis of the extracted protein using protease_SE5 generated low-molecular-weight peptides (0.302 ± 0.01 mg/mL), including FLGY, FYDTYY, and FDYGKY. These peptides were non-toxic, exhibited in vitro antioxidant activity (0–50%), and showed ACE-inhibitory activities of 60%, 26%, and 79%, and DPP-IV-inhibitory activities of 19%, 18%, and 0%, respectively. Concurrently, the alkaline-treated CS solid residue (ACSS) was hydrolyzed using recombinant endo-xylanase, yielding 52.5 ± 0.08 mg of CS-XOS per gram of ACSS. The CS-XOS exhibited prebiotic effects by enhancing the growth of probiotic lactic acid bacteria (μ_max 0.100–0.122 h⁻¹), comparable to commercial XOS. This integrated bioprocess eliminates the need for separate processing lines, enhances resource efficiency, and provides a sustainable strategy for valorizing agro-industrial waste. The co-produced peptides and CS-XOS offer significant potential as functional food ingredients and nutraceuticals. Full article

Goji berries (Lycium barbarum L.) are considered a functional food due to their high content of bioactive compounds with demonstrated health benefits. This study evaluated four cultivars (G3, G4, G5, and G7) grown under Mediterranean climate conditions, focusing on their physicochemical properties (total soluble solids, titratable acidity, and pH), bioactive compound (sugars and organic acids, total and individual phenolic and carotenoid compounds, and antioxidant activities (DPPH and CUPRAC assay)), and aromatic profiles (by GC-MS) to assess their suitability for fresh consumption or incorporation into food products. G4 exhibited the most favorable physicochemical characteristics, with the highest total soluble solids (20.2 °Brix) and sugar content (92.8 g 100 g⁻¹ dw). G5 stood out for its lower titratable acidity (0.34%) and highest ripening index (54.8), indicating desirable flavor attributes. Concerning bioactive compounds, G3 and G4 showed the highest total phenolic content (17.9 and 19.1 mg GAE g⁻¹ dw, respectively), with neochlorogenic acid being predominant. G4 was notable for its high carotenoid content, particularly zeaxanthin (1722.6 μg g⁻¹ dw). These compounds significantly contributed to antioxidant activity. Volatile organic compound (VOC) profiles revealed alcohols and aldehydes as the dominant chemical families, with hexanal being the most abundant. G5 and G7 exhibited the highest total VOC concentrations. Principal component analysis grouped G3 and G4 based on their high sugar and phenolic content, while G5 and G7 were characterized by their complex aromatic profiles. Therefore, G3 and G4 are promising candidates for fresh consumption and potential functional applications, while G5 and G7 are particularly suitable for new product development due to their nutraceutical and aromatic value. Full article

The effect of ultrasonic frequencies of 40 kHz/300 W (U-40) and 120 kHz/300 W (U-120) on the aqueous extraction of bioactive compounds from dried whole-fruit powders (DPs) of red-peel/white-flesh (WFP) and red-peel/red-flesh (RFP) pitayas was investigated, and shaking at 120 rpm (S-120) was used for a comparison. The effects of temperature and the solid-to-liquid ratio on the extraction efficiencies of the total phenolic content (TPC) and ferric-reducing antioxidant power (FRAP) of WFP and RFP were evaluated. The impact of extraction time on the aqueous extraction of specific compounds, namely, chlorogenic acid (CGA) and quercetin, from WFP and RFP was assessed with extraction modes of U-40, U-120, and S-120. At 40 °C and a 1/20 (g DP/mL) solid-to-liquid ratio, the use of U-40 achieved higher TPC and FRAP values at 15 min than U-120 and S-120 for WFP. The use of U-40 and U-120 extracted higher amounts of free CGA and free quercetin from WFP and RFP at 15 and 60 min than S-120 but showed different extraction efficiencies for free CGA and free quercetin. This study demonstrates that different ultrasonic frequencies can be applied in the green extraction of target bioactive compounds for use in nutraceutical foods. Full article

Fistulina hepatica (Schaeff.) With. and Clitocybe nuda (Bull.) H.E. Bigelow & A.H. Sm. are wild edible mushrooms with nutritional and functional potential that remain insufficiently characterized. This study provides the first comparative assessment of their nutritional profiles, phenolic composition, and antioxidant activity, using specimens collected from Montesinho Natural Park (Portugal). Proximate composition, organic and phenolic acids, free sugars, and fatty acids were analyzed by chromatographic methods, and antioxidant capacity was assessed through OxHLIA and TBARS assays. F. hepatica showed higher carbohydrates (9.3 ± 0.2 g/100 g fw) and estimated energy values (43 ± 1 kcal/100 g fw), increased phenolic acids content (2.7 ± 0.1 mg/g extract), and the exclusive presence of p-coumaric and cinnamic acids, along with OxHLIA activity (IC₅₀ = 126 ± 5 µg/mL at Δt = 60 min). C. nuda displayed higher protein (2.5 ± 0.1 g/100 g dw) and quinic acid contents (4.13 ± 0.02 mg/g extract), a PUFA-rich profile, and greater TBARS inhibition (EC₅₀ = 303 ± 17 µg/mL). These findings highlight distinct and complementary bioactive traits, supporting their valorization as natural functional ingredients. Their compositional features offer promising applications in sustainable food systems and nutraceutical development, encouraging further investigations into safety, bioaccessibility, and formulation strategies. Notably, F. hepatica is best consumed at a young developmental stage, as its sensory properties tend to decline with maturity. Full article

The genus Sonchus (Asteraceae) comprises 98 species, including 17 predominantly herbaceous taxa native to the Mediterranean region. These plants have long been utilized as traditional wild food sources due to their high nutritional value, as they are rich in vitamins A, C, and K, essential minerals, and bioactive compounds with antioxidant and anti-inflammatory properties. This review aims to provide a comprehensive synthesis of the taxonomy, geographic distribution, phytochemical composition, traditional uses, historical significance, and pharmacological properties of Sonchus species. A systematic literature search was conducted using PubMed, Scopus, Web of Science, and Google Scholar, focusing on studies from 1980 to 2024. Inclusion and exclusion criteria were applied, and methodological quality was assessed using standardized tools. A bibliometric analysis of 440 publications (from 1856 to 2025) reveals evolving research trends, with S. oleraceus, S. arvensis, and S. asper being the most extensively studied species. The review provides detailed taxonomic insights into 17 species and 14 subspecies, emphasizing their ecological adaptations and biogeographical patterns. Additionally, it highlights the cultural and medicinal relevance of Sonchus since antiquity while underscoring the threats posed by environmental degradation and changing dietary habits. Sonchus oleraceus and S. tenerrimus dominate the culinary applications of the genus, likely due to favorable taste, wide accessibility, and longstanding cultural importance. The comprehensive nutritional profile of Sonchus species positions these plants as valuable contributors to dietary diversity and food security. Finally, the study identifies current knowledge gaps and proposes future research directions to support the conservation and sustainable utilization of Sonchus species. Full article

Background/Objectives: Nutraceuticals containing milk fat globule membranes (MFGMs) and extracellular vesicles (EVs) are purported to abate age-related metabolic dysfunction due to their richness in milk sphingolipids. As such, nutraceuticals offer a compelling strategy to improve metabolic health through dietary means, especially for elderly persons who are unable to adhere to common therapeutic interventions. To address this, we examined the effects of supplementing aged sedentary rats with an MFGM/EV-rich concentrate. Methods/Results: In a 25-week study, 89-week-old male rats received either a milk sphingolipid-rich MFGM/EV concentrate or a control supplement. Analysis of metabolic health using a battery of tests, including MS^ALL lipidomics of plasma, liver, and other peripheral tissues, revealed that MFGM/EV supplementation promotes accretion of unique sphingolipid signatures, ameliorates ceramide biomarkers predictive of cardiovascular death, and has a general lipid-lowering effect. At the functional level, we find that these health-promoting effects are linked to increased lipoprotein particle turnover, showcased by reduced levels of triglyceride-rich particles, as well as a metabolically healthier liver, assessed using whole-body lipidomic flux analysis. Conclusions: Altogether, our work unveils that MFGM/EV-containing food holds a potential for ameliorating age-related metabolic dysfunction in elderly individuals. Full article

In light of pressing global nutritional needs, the valorization of agri-food waste constitutes a vital strategy for enhancing human health and nutrition, while simultaneously supporting planetary health. This integrated approach is increasingly indispensable within sustainable and equitable food systems. Recently, a sustainability-driven focus has shifted attention toward the valorization of the agri-food by-products as rich sources of bioactive compounds useful in preventing or treating chronic diseases. Agri-food by-products, often regarded as waste, actually hold great potential as they are rich in bioactive components, dietary fiber, and other beneficial nutrients from which innovative food ingredients, functional foods, and even therapeutic products are developed. This review aims to provide a comprehensive analysis of the current advances in recovering and applying such compounds from agri-food waste, with a particular focus on their roles in human health, sustainable packaging, and circular economy strategies. Methods: This review critically synthesizes recent scientific literature on the extraction, characterization, and utilization of bioactive molecules from agri-food by-products. After careful analysis of the PubMed and Scopus databases, only English-language articles from the last 10 years were included in the final narrative review. The analysis also encompasses applications in the nutraceutical, pharmaceutical, and food packaging sectors. Results: Emerging technologies have enabled the efficient and eco-friendly recovery of compounds such as polyphenols, carotenoids, and dietary fibers that demonstrate antioxidant, antimicrobial, and anti-inflammatory properties. These bioactive compounds support the development of functional foods and biodegradable packaging materials. Furthermore, these valorization strategies align with global health trends by promoting dietary supplements that counteract the effects of the Western diet and chronic diseases. Conclusions: Valorization of agri-food by-products offers a promising path toward sustainable development by reducing waste, enhancing public health, and driving innovation. This strategy not only minimizes waste and supports sustainability, but also promotes a more nutritious and resilient food system. Full article

This study aimed to microencapsulate Boesenbergia rotunda (fingerroot) extract using maltodextrin (MD) and gum arabic (GA) as wall materials via spray-drying to improve powder physicochemical properties and protect bioactive compounds. MD and GA were employed as wall materials in varying ratios (MD:GA of 1:0, 0:1, 1:1, 2:1, 1:2) to evaluate their effects on the physicochemical properties of the resulting microcapsules. Spray-dried microcapsules were evaluated for morphology, flowability, particle size distribution, moisture content, hygroscopicity, solubility, encapsulation efficiency, major bioactive compound retention, and thermal stability. The extract encapsulation using MD:GA at 1:1 ratio (MD1GA1) demonstrated a favorable balance, with high solubility (98.70%), low moisture content (8.69%), low hygroscopicity (5.08%), and uniform particle morphology, despite its moderate EE (75.06%). SEM images revealed spherical particles with fewer surface indentations in MD-rich formulations. Microencapsulation effectively retained pinostrobin and pinocembrin in all formulations with pinostrobin consistently retained at a higher value, indicating its higher stability. The balanced profile of physical and functional properties of fingerroot extract with MD1GA1 microcapsule makes it a promising candidate for food and nutraceutical applications. Full article

The olive oil industry, a key component of Southern Europe’s agricultural sector, generates large amounts of by-products during processing, including olive leaves, branches, stones, and seeds. In the context of growing environmental concerns and limited natural resources—particularly in the Mediterranean regions—there is increasing interest in circular economy approaches that promote the valorization of agricultural residues. These by-products are rich in bioactive compounds, particularly phenolics such as oleuropein and hydroxytyrosol, which are well known for their antioxidant and anti-inflammatory activities. This study aimed to evaluate the phenolic content and antioxidant capacity of by-products from three olive cultivars using high-performance liquid chromatography with photodiode array detection (HPLC–PDA) and mass spectrometry (MS). The leaves and seeds, particularly from the “Cobrança” and a non-identified variety, presented the highest antioxidant activity, as well as the highest concentration of phenolic compounds, demonstrating once again the direct relationship between these two parameters. The identification of the compounds present demonstrated that the leaves and branches have a high diversity of phenolic compounds, particularly secoiridoids, flavonoids, phenylpropanoids, phenylethanoids, and lignans. An inverse relationship was observed between the chlorophyll and carotenoid content and the antioxidant activity, suggesting that phenolic compounds, rather than pigments, are the major contributors to antioxidant properties. Therefore, the by-products of the olive oil industry are a valuable source of sustainable bioactive compounds for distinct industrial sectors, such as the food, nutraceutical, and pharmaceutical industries, aligning with the European strategies for resource efficiency and waste reduction in the agri-food industries. Full article

The encapsulation of bioactive compounds using proteins as wall materials has emerged as an effective strategy to enhance their stability, bioavailability, and controlled release. Proteins offer unique functional properties, including amphiphilic behavior, gel-forming ability, and interactions with bioactives, making them ideal candidates for encapsulation. Animal-derived proteins, such as whey and casein, exhibit superior performance in stabilizing lipophilic compounds, whereas plant proteins, including soy and pea protein, demonstrate greater affinity for hydrophilic bioactives. Advances in protein modification and the formation of protein–polysaccharide complexes have further improved encapsulation efficiency, particularly for heat- and pH-sensitive compounds. This review explores the physicochemical characteristics of proteins used in encapsulation, the interactions between proteins and bioactives, and the main encapsulation techniques, including spray drying, complex coacervation, nanoemulsions, and electrospinning. Furthermore, the potential applications of encapsulated bioactives in functional foods, pharmaceuticals, and nutraceuticals are discussed, highlighting the role of emerging technologies in optimizing delivery systems. Understanding the synergy between proteins, bioactives, and encapsulation methods is essential for developing more stable, bioavailable, and sustainable functional products. Full article

This study explores the sustainable valorization of Annurca apple by-products by examining the polyphenolic content and antioxidant activity of peel, flesh, and core at two ripening stages. Ripening significantly enhanced the concentration of bioactive compounds, particularly in the peel, where total polyphenols increased from 124.4 to 423.3 mg of CAE/100 g FW, flavonoids from 18.2 to 51.3 mg of quercetin equivalents, and ortho-diphenols from 11.9 to 36.1 mg of CAE. The flesh and core showed more moderate increases. Antioxidant activity, assessed using five in vitro assays (DPPH, ABTS, FRAP, TAC, and H₂O₂), was consistently highest in the peel, especially in the ABTS assay. Although the flesh had fewer phenolics, it showed a 1.5-fold increase during ripening, accompanied by improved antioxidant performance. The core also proved notable antioxidant potential, particularly in ripe samples. UHPLC-MS/MS analysis identified 11 phenolic compounds, showing tissue- and ripening-specific distribution. SDS-PAGE revealed a ripening-related increase in Thaumatin-like Protein 1a (TLP1a), especially in the core and flesh. Its association with tissues showing high antioxidant ability suggests a possible role in enhancing the bioactivity of polyphenol-rich extracts. From an agri-food waste valorization perspective, the peel and core represent promising sources of bioactive compounds for developing functional foods and nutraceuticals. Full article

Oxidative stress, driven by impaired antioxidant defence systems, is a major contributor to cognitive decline and neurodegenerative processes in brain ageing. This study investigates the neuroprotective effects of a natural compound mixture—composed of Hericium erinaceus, Palmitoylethanolamide, Bilberry extract, and Centella asiatica—using a multi-step in vitro strategy. An initial evaluation in a 3D intestinal epithelial model demonstrated that the formulation preserves barrier integrity and may be bioaccessible, as evidenced by transepithelial electrical resistance (TEER) and the expression of tight junctions. Subsequent analysis in an integrated gut–brain axis model under oxidative stress conditions revealed that the formulation significantly reduces inflammatory markers (NF-κB, TNF-α, IL-1β, and IL-6; about 1.5-fold vs. H₂O₂), reactive oxygen species (about 2-fold vs. H₂O₂), and nitric oxide levels (about 1.2-fold vs. H₂O₂). Additionally, it enhances mitochondrial activity while also improving antioxidant responses. In a co-culture of neuronal and astrocytic cells, the combination upregulates neurotrophic factors such as BDNF and NGF (about 2.3-fold and 1.9-fold vs. H₂O₂). Crucially, the formulation also modulates key biomarkers associated with cognitive decline, reducing APP and phosphorylated tau levels (about 98% and 1.6-fold vs. H₂O₂) while increasing Sirtuin 1 and Nrf2 expression (about 3.6-fold and 3-fold vs. H₂O₂). These findings suggest that this nutraceutical combination may support the cellular pathways involved in neuronal resilience and healthy brain ageing, offering potential as a functional food ingredient or dietary supplement. Full article

Amaranth is a nutritional and naturally gluten-free pseudocereal with several food applications. The germination and pepsin/pancreatin hydrolysis in amaranth releases antioxidant and anti-inflammatory compounds but the hydrolysis times (270 or 360 min) are too long to scale up in the development of amaranth functional ingredients. The aim of this study was to estimate the influence of the germination and pepsin/pancreatin hydrolysis reduction time on the techno-functional properties and nutraceutical potential of amaranth flours and hydrolysates. The germination process increased 12.5% soluble protein (SP), 23.7% total phenolics (TPC), 259% water solubility, and 26% oil absorption in germinated amaranth flours (GAFs) compared to ungerminated amaranth flours (UAFs). The ungerminated (UAFH) and germinated (GAFH) amaranth hydrolysates showed values of degree of hydrolysis up to 50% with 150 min of sequential (pepsin + pancreatin) hydrolysis. The enzymatic hydrolysis released 1.5-fold SP and 14-fold TPC in both amaranth flours. The water solubility was higher in both hydrolysates than in their unhydrolyzed flour counterparts. The reduction in hydrolysis time did not significantly affect the nutraceutical potential of GAFH, enhancing its potential for further investigations. Finally, combining germination and enzymatic hydrolysis in amaranth enhances nutraceutical and techno-functional properties, increasing the seed. Consequently, GAF or GAFH could be used to elaborate on functional or gluten-free food products. Full article