Search Results (3,631)

Salvia transsylvanica was investigated as a source of bioactive metabolites by optimizing hydroethanolic ultrasound-assisted extraction (UAE) and comparing it with classical preparations. A D-optimal quadratic design was applied to aerial parts to evaluate the effects of ultrasonic amplitude, extraction time, and ethanol concentration on total phenolic content (TPC) and antioxidant capacity (ABTS, DPPH), yielding models with good fit and predictive ability. The optimal conditions (24% amplitude, 12 min, 38% ethanol) were then applied to aerial parts, flowers, and leaves, affording extracts with high TPC values (up to 240 mg GAE/g extract) and antioxidant activities comparable to aqueous infusions and 70% hydroethanolic macerates, with FRAP and DPPH values above 400 mg TE/g dw. Targeted HPLC-MS analysis revealed a Salvia-typical phenolic profile dominated by rosmarinic acid (up to 26 mg/g extract), methyl rosmarinate, caffeic acid derivatives, salvianolic acid K, and flavone glycosides (luteolin-7-O-glucoside and apigenin-7-O-glucoside), with leaf extracts generally richest in phenolics and antioxidant capacity. Conversely, macerates showed superior recovery of phytosterols and tocopherols. The extracts displayed moderate, selective antibacterial effects, particularly against Staphylococcus aureus, with inhibition zones up to 4 mm for flower-based preparations. Overall, UAE emerged as an efficient, green strategy for a rapid recovery of phenolic antioxidants from S. transsylvanica, while classical maceration complements it for lipophilic constituents, supporting the valorization of this endemic sage. Full article

The growing interest in plant-derived bioactive secondary metabolites has renewed attention
to grape pomace as a promising source within the context of sustainable and circular
bioeconomy strategies. Its chemically diverse composition, influenced by cultivar, climate,
and processing conditions, has shown a wide range of biological activities, including
antioxidative, anti-inflammatory, antimicrobial, antidiabetic, and anticancer effects.
Several reviews have addressed its composition, bioactivity, extraction, and applications,
but a more integrated understanding of the molecular mechanisms is still needed. This
review synthesizes recent evidence on the mechanistic actions of grape pomace metabolites,
highlighting their involvement in key pathways such as Nrf2-mediated antioxidant
defense, NF-κB-regulated inflammation, AMPK/SIRT1-dependent metabolic regulation,
apoptosis-related signaling, and microbiota-driven phenolic metabolism. It also discusses
challenges related to raw material variability, process standardization, and industrial
scalability, and explores how advances in chemometrics, omics technologies, and datadriven
optimization can support future development. Therefore, it provides an integrated
perspective linking mechanistic insights with technological considerations to advance the
sustainable valorization of grape pomace. Full article

Natural resources play a fundamental role in ensuring global food security, while agricultural production itself strongly influences their demand, extraction, and availability. This article discusses natural strategies for increasing crop productivity within the framework of sustainable intensification, focusing on the integrated role of plant biostimulants and micronutrients. Both groups of substances are analyzed from a resource-oriented perspective, highlighting their potential to be derived from renewable sources, particularly agro-industrial by-products and plant biomass. Plant extracts obtained from fruit, vegetable, and cereal processing residues contain numerous bioactive compounds, including phenolics, amino acids, peptides, and organic acids, which can stimulate plant growth, improve nutrient uptake, and enhance tolerance to abiotic stress. Micronutrients such as Fe, Zn, Mn, Cu, and B are also strategic resources in crop production because they regulate key metabolic processes and influence the efficiency of macronutrient utilization. Their effectiveness, however, depends strongly on chemical form and bioavailability in soil–plant systems. The novelty of this work lies in integrating perspectives from plant physiology, coordination chemistry, and resource management to propose a conceptual framework in which plant-derived extracts and micronutrient complexes act as complementary tools supporting circular and resource-efficient agricultural systems. Full article

Natural antioxidants are essential for protecting the body against oxidative stress and exhibit a wide range of biological activities. In this context, forty extracts derived from ten submerged cultivated mushroom species were analyzed for their mycochemical composition, antioxidant capacity, and cytotoxic effects against MCF7 breast cancer cells. Qualitative and quantitative screening revealed that, among the detected classes of bioactive compounds, the extracts were predominantly enriched in flavonoids, terpenoids, and phenolic constituents. Considerable variation was observed in the levels of total phenolics, flavonoids, and ascorbic acid among different species and solvent extracts. The highest total phenolic contents were detected in ethanol and ethyl acetate extracts of G. frondosa (110.0 ± 6.4, 227.6 ± 14.2, and 160.5 ± 5.3 mg GAE/g), while the water extract of F. velutipes also exhibited elevated phenolic levels (119.2 ± 6.5 mg GAE/g). Flavonoid concentrations ranged from 102.5 ± 10.5 to 359.9 ± 2.5 mg QE/g in biomass and culture liquid extracts obtained with organic solvents. Ascorbic acid content was generally highest in ethyl acetate culture liquid extracts, suggesting solvent-dependent enrichment of antioxidant metabolites. Free radical scavenging activity increased in a concentration-dependent manner, reaching inhibition values more than 90% at 20 mg/mL in all tested mushrooms. Cytotoxicity assays demonstrated that extract type, solvent, and incubation time strongly influenced the inhibition of MCF7 cell viability. Ethyl acetate extracts from H. erinaceus, P. ostreatus, T. versicolor, and T. pubescens exhibited the strongest cytotoxic effects, reducing cell viability by up to 70% at higher concentrations. The results demonstrate that mushroom extracts, particularly ethyl acetate extracts, possess significant antioxidant and cytotoxic activities. These findings highlight their potential as promising natural sources of medicinal bioactive compounds for antioxidant and anticancer applications. Full article

As global demand grows for natural health-promoting food ingredients, the agri-food industry’s organic wastes are emerging as promising alternatives thanks to attributes such as biocompatibility, nutritional value and nutraceutical effect. During saffron (Crocus sativus L.) production, approximately 53 kg of petals are obtained as a by-product for every 1 kg of saffron spice. The use of saffron petals and petal extracts in bakery products improves products’ shelf life due to the petals’ high content of nutraceuticals and minerals acting as natural preservatives. Petal-enriched bakery products contain high levels of fiber, minerals and antioxidants. Addition of saffron petals into bread dough reduces gluten network strength, increases crumb hardness, enhances acidity, improves water retention, alters color profiles and increases the duration of the shelf life. The formulation for incorporating saffron petals or petal extracts into food products must address three primary criteria: the maximum concentration of bioactive compounds per 100 g of the finished matrix, the thermal stability of these compounds during the baking process, and their bioavailability (in the food matrix) within the human gastrointestinal tract. Nutraceuticals with pharmacological potential are also influenced by the compositional profile: the proximate composition, minerals, phenolic content, flavonols, and antioxidant capacity of saffron petals and bakery products containing saffron petals. Saffron petals exhibit diverse therapeutic potentials, acting as antidepressants, anxiolytics, anticonvulsants, and neuroprotective agents. They also offer metabolic, cardiovascular, hepatoprotective, and renoprotective benefits, along with anti-inflammatory, antimicrobial, and antitumor activities. This article proposes a roadmap for developing bakery products enriched with saffron petals or petal extracts, targeting both pharmacological applications and consumer goods focused on disease prevention and general wellness. This study investigates the biochemical composition of saffron petals and their integration into bakery products. It evaluates the influence of petal-derived additives on rheological properties, shelf stability, and organoleptic characteristics, alongside an assessment of their bioactivity and toxicological profiles. Furthermore, the analytical methodologies employed for ingredient and biological sample characterization are discussed, emphasizing their role in verifying the authenticity, safety, and nutritional functionality of both raw materials and finished formulations. Full article

This study compared the physicochemical properties, nutritional composition, and flavor characteristics of broccoli stalk and floret juices fermented with Limosilactobacillus reuteri 18 (Lr18) to enhance the valorization of broccoli processing by-products. Four sample groups were analyzed: non-fermented stalks, fermented stalks, non-fermented florets, and fermented florets. After 48 h of fermentation, total viable counts and total phenolic content were slightly higher in florets than in stalks. Total titratable acids, total sugars, total soluble solids (TSS), total flavonoids, and vitamin C were initially higher in florets but decreased after fermentation in both groups. Organic acid analysis revealed that fermentation increased citric acid, reduced oxalic acid, and promoted the conversion of malic acid to lactic acid. Stalks contained higher levels of lactic and malic acids but lower citric acid than florets. Tryptophan content was higher in florets and was partially converted to indole derivatives after fermentation. Volatile compound analysis and sensory evaluation indicated that fermentation reduced fruity notes in florets while increasing acidic and sulfurous notes. In contrast, fermentation enhanced fruity and rounded notes in stalks while reducing pungency. These findings provide a scientific basis for developing fermented vegetable products with improved functional and sensory properties, particularly using broccoli stalks as a valuable by-product. Full article

Passion fruit (Passiflora edulis) quality is defined by integrated sensory and nutritional traits, including sugar–acid balance, volatile organic compounds (VOCs), pigment-related attributes, and bioactive compounds such as ascorbic acid and phenolics. These traits emerge from coordinated regulation of carbon allocation, mineral nutrition, ripening metabolism, and stress- and defense-related signaling pathways, which are strongly modulated by environmental conditions. Sustainable biological inputs are increasingly explored as tools to influence these regulatory networks; however, evidence linking such interventions to reproducible fruit quality outcomes in Passiflora remains fragmented. This review first synthesizes current knowledge on the physiological, biochemical, and molecular mechanisms underlying passion fruit quality formation and maintenance, and then discusses how biofertilizers; microbial inoculants (including plant growth-promoting rhizobacteria—PGPR and arbuscular mycorrhizal fungi—AMF); fungal-derived elicitors such as chitosan and chitooligosaccharides; and complementary postharvest biological strategies may modulate these processes. Emphasis is placed on traits beyond yield, including sugar–acid balance, aroma and VOC profiles, color, nutritional quality, texture, and shelf life. By integrating genomics, transcriptomics, metabolomics, proteomics, and microbiome-based evidence, we examine how environmental modulation and key signaling pathways intersect with metabolic networks underlying fruit quality. Available studies indicate that responses to biological inputs are context-dependent and often non-linear. Key knowledge gaps and priorities for mechanism-informed sustainable management of passion fruit quality are identified. Full article

Blueberries are widely consumed due to their richness in nutrients, yet they are also prone to quality deterioration after being harvested, even at cold temperatures. Non-thermal physical technology is an important auxiliary method worth considering for maintaining the quality of this fruit while refrigerated. In this study, a static magnetic field (SMF) was applied as a complementary pretreatment strategy prior to cold storage of blueberries. The optimal SMF parameters were identified as 5 mT exposure for 12 h, as this significantly retarded decay and softening. The contents of ascorbic acid, total polyphenols, flavonoids and proanthocyanidins were elevated by 20.0%, 17.7%, 23.9%, and 9.1%, respectively. Concurrently, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging capacity, catalase (CAT), and superoxide dismutase (SOD) activity markedly improved. Targeted metabolomic analysis revealed that SMF pretreatment significantly regulated polyphenol metabolic pathways and redirected polyphenol biosynthesis toward more stable and functional compounds, including three hydroxycinnamic acids, quercetin, dihydromyricetin, glycosylated hesperetin, and acylated delphinidin derivates. The synergistic effect of these SMF-elevated phenolics and the reinforced antioxidant system preserved the overall cold-storage quality of blueberries. These findings underscore the potential of SMF pretreatment as an effective physical technique for reducing postharvest blueberry losses. Full article

Wildfires release volatile phenolic compounds (VPs) that can be absorbed by grapevines, potentially resulting in “smoke taint” in wines. This has emerged as a prominent issue for the global wine industry due to negative impact on wine quality and subsequent financial losses. Since effective vineyard mitigation strategies remain limited, this study evaluated the efficacy of different materials applied to grapes to reduce the absorption of smoke marker compounds under simulated wildfire conditions. Twelve materials were applied to individual Cabernet Sauvignon clusters close to harvest. Treated vines were exposed to intentional smoke using a purpose-built tent. Grapes from treated vines, as well as smoke-exposed and non-exposed controls, were harvested at commercial maturity. The results showed a strong stratification of VPs within the tent and in the grapes. Glycosylation began within hours of smoke exposure, with significant increases in almost all glycosylated compounds within 4 hours compared to non-smoked controls. Some materials reduced VP uptake relative to untreated controls (kaolin, charcoal, and two commercial coating formulations—GM3E and GMB6), whereas others increased the absorption of smoke-derived compounds (Parka and wipe-out). These findings highlight that those protective treatments may have variable and sometimes counterproductive effects on smoke compound uptake. Full article

This study aimed to evaluate the aromatic potential of four new Monastrell-derived white grapevine genotypes (MC180, MC69, MT103, MV67) compared with Verdejo over four consecutive seasons (2020–2023), with particular emphasis on both free and glycosidically bound volatile compounds. This approach provided novel insight into the aromatic composition of emerging cultivars under warm climate conditions and their potential suitability for future viticultural use. Free and glycosidically bound volatile compounds were extracted and analyzed using Gas Chromatography–Mass Spectrometry (GC-MS). Differences in aroma profiles were observed among genotypes and seasons. MV67 and MC69 showed higher levels of monoterpenes and volatile phenols, suggesting enhanced floral and complex aromatic potential. Seasonal effects strongly influenced C6 compounds and norisoprenoids, highlighting the importance of climatic conditions in shaping grape aroma. Multifactorial analysis revealed that season had the greatest impact on most compound families, although genotype and its interaction with season were also significant. These results demonstrate that genotype–environment interactions play a key role in determining aromatic composition. The elevated levels of aroma precursors, particularly glycosidically bound compounds, indicate promising enological potential for producing fresh, aromatic white wines. Therefore, these new cultivars represent suitable alternatives for white wine production in warm climates. Full article

The global wine industry generates approximately 20 million tonnes of organic residues annually, representing a significant environmental and management challenge. While phenolic compounds from winery by-products have been extensively studied, protein and peptide fractions remain underutilised. This review provides a systematic overview of proteins derived from major winery side streams, including grapevine leaves, stems, pomace, seeds, and wine lees, with emphasis on their characterisation and recovery. Conventional and emerging extraction strategies are evaluated, with particular attention to green technologies such as ultrasound-assisted extraction (UAE), pulsed electric fields (PEF), and natural deep eutectic solvents (NADES) in the context of sustainable and resource-efficient processing. Enzymatic hydrolysis is discussed as a key approach for converting complex proteins into bioactive peptides with antioxidant, antimicrobial, and antihypertensive properties. Potential applications in agriculture, plant protection, animal nutrition, and food systems are considered, together with the implications of the EU circular economy regulatory framework. Overall, winery by-products are highlighted as promising nitrogen-rich secondary resources, and the review outlines valorisation pathways supporting nutrient recycling, waste reduction, and the development of a more sustainable agricultural bioeconomy. Full article

Lentils (Lens culinaris; family: Fabaceae) are increasingly recognized as functional legumes with potential benefits for gut health because they provide bioactive peptides, resistant starch, and polyphenol-rich fractions within a shared food matrix. However, most existing studies have focused on individual lentil-derived compounds, and their matrix-dependent complementary interactions during digestion and fermentation remain insufficiently resolved. This review synthesizes current evidence on lentil-derived peptides, resistant starch, and polyphenols, with particular emphasis on their matrix-dependent complementary relationships, digestion-dependent transformation, microbial co-metabolism, and implications for intestinal barrier function. During gastrointestinal digestion and colonic fermentation, lentil proteins, resistant starch, and phenolic compounds undergo sequential transformation, yielding bioactive peptides, fermentable substrates, short-chain fatty acids (SCFAs), and phenolic metabolites that may collectively influence microbial composition and metabolic activity. Emerging evidence suggests that these interconnected processes may support gut health through microbiota–host crosstalk by modulating tight junction-related markers, reducing intestinal permeability, and maintaining epithelial homeostasis. Mechanistically, these effects have been associated with SCFA-mediated G protein-coupled receptor (GPCR) signaling, suppression of TLR4–NF-κB/MAPK inflammatory cascades, and activation of Keap1–Nrf2 antioxidant defenses, thereby attenuating oxidative stress and pro-inflammatory responses. Current evidence is more consistent with matrix-dependent complementary or convergent actions than with demonstrated synergy. At present, phenolic-rich fractions provide clear pathway-level evidence, whereas fermentation-linked carbohydrate effects are more strongly supported by microbiota- and in vivo-associated outcomes, and protein- or peptide-related mechanisms remain comparatively underdefined. Nevertheless, the evidence base remains limited by the scarcity of integrated studies, well-controlled human intervention trials, and factorial experimental designs capable of distinguishing complementary, additive, and truly synergistic effects among lentil bioactives. This review therefore highlights the need to move from describing coexisting beneficial effects toward formally testing interaction effects within physiologically relevant lentil matrices. Full article

Chalcones, a subclass of flavonoid-derived phenolic compounds, have demonstrated promising anthelmintic activity against parasitic nematodes. This study aimed to obtain insights into the biological effects a cis/trans mixture of chalcone and its geometric isomer, trans-chalcone, using RNA sequencing in the model organism Caenorhabditis elegans. Fourth-stage larvae (L4) were exposed to cis/trans-chalcone or trans-chalcone for 3 h, and total RNA was extracted for high-throughput sequencing. Transcriptomic analysis revealed that exposure to cis/trans-chalcone and trans-chalcone induced pronounced modulation of genes involved in lipid metabolism and repression of collagen and structural genes, potentially leading to defective extracellular matrix maintenance, thereby suggesting these combined effects as potential mechanisms underlying their anthelmintic activity. Also, metabolic and stress response pathways, with several genes implicated in detoxification and cellular defense, were markedly upregulated. These findings provide new insights into the molecular mechanisms affected by chalcones, advancing our understanding of their anthelmintic potential and supporting future drug development efforts. Full article

The demand for sustainable weed management and the limited discovery of new herbicide molecules have led to high interest in plant-derived bioherbicides, such as the water residues (WRs) from the hydrodistillation of aromatic plants, which contain biologically active secondary metabolites. Here, the bioherbicidal activity of WRs of four aromatic plant species was investigated. Chemical composition of WRs was determined by solid-phase microextraction (SPME) coupled to gas chromatography–mass spectrometry (GC-MS), and their effect was assessed on seed germination and seedling growth characteristics of Avena sterilis, Echinochloa crus-galli, and Zea mays. Five concentrations, i.e., 0, 10, 20, 50, and 100% (v/v), with 100% representing pure WR, were tested. Phenolic monoterpenes dominate WRs in oregano and thyme, and oxygenated monoterpenes in laurel and lavender. Germination and growth responses were dose-dependent and species-specific. Oregano and lavender WRs exhibited the strongest inhibitory effect, reducing weed germination by 82% and 79%, respectively. In contrast, laurel extracts showed weaker germination inhibition. Across all tested species, germination delays were observed, making WRs a promising candidate for weed control. The results also showed that WR reduced root growth by up to 95% and shoot growth by 70–80%. Maize exhibited greater tolerance than the weed species, maintaining higher germination. Overall, WRs represent a promising tool for integrated weed management. Full article

The primary processing shapes the taste characteristics of coffee beans, while the regulation pathways remain unclear. Coffee beans processed by five methods—dry processing (DP), wet processing (WP), red honey (RH), black honey (BH) and anaerobic fermentation (AF)—were evaluated using electronic tongue analysis, sensory evaluation, and untargeted metabolomics. Sensory evaluation scores for mouthfeel, balance, and overall were higher in BH and AF. Conversely, the WP and DP exhibited heightened bitterness and astringency responses on the electronic tongue sensors, particularly for the former. The multigroup metabolomic comparison identified 808 DMs, and WGCNA revealed eight sensory-related modules containing 467 hub metabolites, mainly amino acids and derivatives, organic acids, alkaloids, and phenolic acids. KEGG analysis demonstrated that pathways such as caffeine metabolism and glycerophospholipid metabolism were the main pathways responsible for the metabolic differences. Further correlation analysis revealed potential flavor components closely associated with key taste characteristics. 1,3,4,5-tetrahydroxycyclohexanecarboxylic acid and Tyr demonstrated positive associations with bitterness, while TPC, TFC, Gly, and Met exhibited negative correlations with bitterness and astringency. Glu demonstrated a positive correlation with umami. These findings elucidate the material basis by which the primary processing modulates non-volatile compounds and taste perception, offering new insights into enhancing coffee quality. Full article