Search Results (1,777)

Background/Objectives: Pigmented rice is increasingly recognized as a functional food because of its rich phytochemical composition and health-promoting potential. However, local red rice cultivars from the three southern border provinces of Thailand remain insufficiently characterized. This study comparatively evaluated four whole-grain red rice cultivars—Hawm Gra Dang Ngah 59 (HGDN 59), Hawm Mue Lau (HML), Lued Pla Lai (LPL), and Se Bu Kan Tang (SBKT)—for their chemical composition, antioxidant activities, and antidiabetic potential. Methods: Whole-grain rice samples were extracted with 95% ethanol and assessed for extraction yield, total phenolic content, and total flavonoid content. Antioxidant activity was measured using DPPH^•, FRAP, and anti-lipid peroxidation assays, while antidiabetic activity was measured using α-amylase and α-glucosidase inhibition assays. LC-MS/MS-based chemical profiling, pathway classification, PCA-based chemical space analysis, molecular docking against α-glucosidase, and physicochemical/ADMET prediction were also performed. Results: Among the tested cultivars, HGDN 59 showed the most favorable overall profile, with the highest phenolic content, strongest antioxidant activity, and marked α-glucosidase inhibitory activity. LC-MS/MS analysis combined with docking-based screening revealed that HGDN 59 contained several abundant compounds, including ent-Epicatechin-(4α→6)-ent-epicatechin, cinnamtannin A1, apiin, and α-tocotrienol. These compounds exhibited strong binding affinities toward α-glucosidase (−10.7 to −9.6 kcal/mol), comparable to or slightly more favorable than acarbose. ADMET prediction indicated that most polyphenolic compounds exceeded Lipinski’s rule of five, while α-tocotrienol demonstrated favorable absorption property. Conclusions: This is the first study to suggest that HGDN 59 exhibits potential α-glucosidase inhibitory activity in vitro and may serve as a promising functional food candidate for the dietary management of postprandial glycemic response. Full article

This study aimed to optimize the formulation of gluten-free bread (GFB) based on rice flour (RF) and Quercus rotundifolia acorn flour (AF) by evaluating the combined effects of flour substitution (0%, 50%, and 100%) and water addition (90%, 100%, and 110%) on technological, textural, colorimetric, structural, and sensory properties. A three-level full factorial design (3²) combined with response surface methodology (RSM) was used to model and optimize product quality. The developed models showed high predictive performance (R² = 0.714–0.999; non-significant lack of fit), confirming their suitability for describing complex interactions in gluten-free systems. Water addition was the dominant factor influencing moisture, crumb structure, and textural softness, while AF mainly affected color, structure, and sensory attributes. Increasing acorn content significantly decreased lightness (L*) and increased redness (a*) and darkness index (DI), reflecting higher phenolic compound content and more intense Maillard reactions. Specific volume (1.85–2.41 cm³/g) was maximized at higher hydration levels, especially when combined with intermediate to high acorn substitution, indicating a synergistic interaction between fiber-rich flour and water availability. Texture analysis showed that AF increased hardness and reduced cohesiveness, while water addition significantly improved softness, elasticity, and overall mouthfeel. Image analysis of crumb structure demonstrated that higher hydration promoted larger pore size and porosity, whereas AF increased cell density, resulting in a finer crumb structure under low hydration conditions. Sensory evaluation confirmed that breads with high acorn content were well accepted due to their characteristic nutty flavor. Multi-response desirability optimization yielded an optimal formulation with approximately 83% AF and 108% water, representing the best achievable compromise among the evaluated quality criteria. The results demonstrate that AF can serve as a key functional ingredient in GFB, provided that hydration is carefully adjusted. This study highlights the effectiveness of RSM combined with image-based analysis as a robust approach for developing high-quality gluten-free bakery products. Full article

Wine phenolic composition is strongly influenced by tannin structure, yet how the polymerization degree of exogenous proanthocyanidins modulates wine quality during aging remains unclear. This study investigated the effects of adding grape seed proanthocyanidins (GSP) with different mean degrees of polymerization (mDP 4.63, 3.29, and 1.31) to Cabernet Sauvignon wine by analyzing phenolic compounds, tannin structure, anthocyanin components, CIELAB color parameters, and astringency over 6 months of bottle aging. Low-mDP GSP (rich in galloylated monomers) provided the biggest initial phenolic boost, while high-mDP GSP (dominated by non-galloylated units) sustained tannin enrichment throughout aging. Low-mDP GSP accelerated tannin maturation and color evolution toward aged wine characteristics, with Mv-3-Coglu identified as a key precursor for brick-red hue development. Sensory evaluation revealed that high-mDP GSP enhanced coarse and drying astringency, whereas low-mDP GSP promoted velvety mouthfeel. These findings establish that GSP polymerization degree critically determines phenolic evolution, color stability, and mouthfeel during bottle aging, providing a scientific basis for selecting structure-specific proanthocyanidins to achieve targeted wine quality outcomes. 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

The focus of modern livestock production is increasingly shifting toward improving animal health, welfare, and product quality through the use of natural feed ingredients. Pumpkin (Cucurbita spp.) and its seeds are of interest because they contain biologically active compounds, including tocopherols and phenolic antioxidants. This study evaluated the effects of pumpkin seed cake (PSC) in rabbit diets on blood parameters, oxidative status, and trace element distribution in tissues. Sixty Popielno White rabbits were initially assigned to three dietary groups: control (0% PSC), 5% PSC, and 10% PSC. At 90 days of age, samples from 30 rabbits (10 per group) were collected and analysed. PSC supplementation significantly increased red blood cell count, haemoglobin, haematocrit, and platelet indices (p ≤ 0.05), indicating affected haematological status. It also reduced (p ≤ 0.05) urea, triglycerides, total cholesterol, and LDL cholesterol. Antioxidant status significantly improved, as indicated by higher superoxide dismutase activity and ferric-reducing antioxidant power, together with lower malondialdehyde levels (p ≤ 0.05). Mineral analysis showed lower manganese concentrations in muscle and kidney tissues; cadmium remained low, and lead was below the detection limit in muscle and liver samples. Overall, PSC may be considered a promising feed ingredient that supports haematological status, antioxidant protection, and metabolic balance under the conditions of the present study. Full article

Grape pomace represents a widely available agro-industrial by-product in Chile with considerable potential for valorization within circular economy frameworks; however, its functionality as a cosmetic ingredient depends on both grape cultivar and processing strategy. In this study, the direct incorporation of solid grape pomace residues into cream formulations was first evaluated, revealing limitations related to color control, homogeneity, and sensory performance. Subsequently, the influence of varietal origin (Malbec, Merlot, Syrah, and Grenache) on the extraction, stability, color behavior, and functional performance of anthocyanin-rich extracts was investigated for cosmetic applications. pH-standardized color analysis revealed statistically significant (p < 0.05) varietal differences, with Malbec extracts showing superior chromatic stability under acidic and near-neutral conditions, exhibiting lower reduction in a* values across the pH range compared to other varieties. In contrast, Syrah, Grenache, and Merlot showed a more pronounced decrease in red chromaticity, indicating higher sensitivity to pH-induced structural transformations. Although Merlot and Syrah exhibited higher ABTS antioxidant activity, Malbec presented the highest total phenolic content and the most balanced functional profile when considering both stability and color retention. Incorporation of anthocyanin-rich extracts into cosmetic cream formulations demonstrated that a 4.5% (m/v) loading ensured a skin-compatible pH (4.5–5.5), with Malbec-based creams exhibiting superior color stability and formulation performance over time. These findings demonstrate that grape pomace valorization requires variety-specific evaluation and identify extraction as a key enabling step for the development of sustainable, bio-based color-functional cosmetic ingredients. Full article

Given the established interplay between oxidative stress, cholinergic dysfunction, and metabolic imbalance in cognitive decline, this study investigated the multifunctional potential of three red macroalgae from the Madeira Archipelago (Asparagopsis taxiformis, Grateloupia lanceola, and Nemalion elminthoides) using a sequential biorefinery approach. Marine algae represent a sustainable source of functional food ingredients due to their rich content in bioactive compounds and their compatibility with low-impact production systems. Protein, ethanolic (phenolic-rich), and polysaccharide fractions were obtained through direct extraction and scalable biorefinery processing. Antioxidant activity was evaluated using ORAC, DPPH, FRAP, and FIC assays, while functionality relevant to human health was assessed through acetylcholinesterase, butyrylcholinesterase, and α-glucosidase inhibition. Protein extracts, particularly from N. elminthoides, exhibited strong hydrogen atom transfer-based antioxidant capacity, whereas ethanolic extracts demonstrated multifunctional activity, combining radical scavenging, metal chelation, and enzyme inhibition associated with neuroprotective and glycemic-regulation potential. Polysaccharide fractions contributed mainly to iron chelation and reducing capacity. Correlation analyses highlighted the complementary nature of antioxidant and bioactivity assays. Overall, these findings support the potential of Madeira red macroalgae as functional food ingredients and emphasize the importance of optimized biorefinery strategies to maximize nutritional and health-related benefits. Full article

Inking disorder is a peach quality defect in which fruits manifest a dark epidermis discoloration; this disorder reduces the commercial value of peach fruits. In red pigmented peach fruit, it has been proposed that inking is associated with mechanical damage and reactions involving metal ions (Fe, Cu, and Zn) and anthocyanins, but in yellow peach cultivars inking mechanism is unknown. The objective of the present investigation was to evaluate the effect of mechanical damage and contamination with Fe metal ions in the development of inking disorder in three yellow peach cultivars. The present study revealed that Fe₂(SO₄)₃ application increased total phenolic content and chlorogenic acid levels in all cultivars but did not induce inking symptoms in the absence of mechanical damage. In contrast, brushing treatments triggered inking development in ‘Colegio’ and ‘MG8’, allowing differentiation of cultivar susceptibility, whereas ‘229’ showed complete resistance. Mechanical damage also significantly increased phenolic compounds, as well as phenylalanine ammonia-lyase (PAL) and polyphenol oxidase (PPO) activities, with higher levels consistently observed in susceptible cultivars. Notably, the severity of inking increased when mechanical damage was combined with Fe(III) application. These results indicate that inking development requires both phenolic accumulation and their enzymatic oxidation. Fe(III) ions act as an enhancing factor by stimulating phenolic biosynthesis, thereby intensifying discoloration. The resistance observed in cv. ‘229’ is associated with lower phenolic synthesis and oxidative activity. This study provides new insights into the physiological mechanisms of inking in yellow peaches and offers practical implications for postharvest management and cultivar selection. Full article

Onion peel represents a valuable food by-product rich in bioactive phenolic compounds. Building on previous phytochemical investigations, an onion peel extract from the Rossadi Tropea variety was developed as a standardized bioactive ingredient (OPI-T), defined by flavonol (quercetin and its glycosylated and oxidized derivatives) and anthocyanin (cyanidin derivatives) markers, ensuring batch-to-batch consistency, and evaluated for its potential against hepatic steatosis. The present study aimed to assess the protective effects of OPI-T against palmitate-induced steatosis and oxidative stress in HepG2 cells, a widely used in vitro model of hepatic lipid accumulation. An onion peel extract derived from the Ramata di Montoro variety was included as a natural negative reference to account for varietal variability. HepG2 cells were co-treated with palmitate (500 µM) and OPI-T (25 or 50 µg/mL). Lipid accumulation was evaluated by Oil Red O and BODIPY staining, while oxidative stress was assessed by the DCF assay. Mitochondrial dynamics and autophagy were investigated through the analysis of key protein markers, including MFN2, DRP1, SQSTM1/p62 and LC3 II/I. OPI-T significantly attenuated palmitate-induced lipid accumulation (−18%) and reduced intracellular ROS production (−75%), while modulating mitochondrial dynamics toward a reduced fission phenotype with a marked increase in the MFN2/DRP1 ratio (1.66) and improving autophagy flux. In contrast, the Ramata di Montoro variety showed weaker or inconsistent effects under the same experimental conditions. Overall, these findings support the functional validation of a standardized onion peel-derived ingredient, highlighting its potential application as a bioactive component for functional food or nutraceutical development targeting hepatic steatosis and oxidative stress. Full article

The effect of cold smoking on the physicochemical, microbiological, and aromatic properties of Formaella-type cheese has not been previously investigated. In this study, experimental Formaella-type hard cheeses (≤38% moisture) were produced using a multistep high-temperature cooking process and subjected to weak (20 min) and intense (60 min) cold smoking, alongside an unsmoked control. Cheeses were analyzed before and after smoking and during refrigerated storage (up to 90 days). Smoking significantly influenced pH, water activity, and colour parameters, with intensively smoked cheeses exhibiting lower pH, reduced lightness (L*), and increased redness (a*) and yellowness (b*). Microbiological analyses revealed low viable counts across all samples, attributed to severe cooking steps and vacuum storage. Smoking, particularly at high intensity, significantly reduced total mesophilic counts and enterococci, while Enterobacteriaceae, staphylococci, yeasts, and moulds were not detected after manufacture. The dominant microbiota consisted mainly of lactic acid bacteria, identified by MALDI-TOF MS, including Enterococcus durans, Ent. faecium, Leuconostoc lactis, Leuconostoc mesenteroides, Streptococcus thermophilus, Lacticaseibacillus rhamnosus, and Lactobacillus curvatus. Headspace-SPME-GC-MS analysis identified 75 volatile compounds, with free fatty acids, ketones, aldehydes, and lactones as the predominant groups. Smoking introduced characteristic phenolic and furan derivatives associated with smoky aroma. Overall, smoking intensity modulated microbial dynamics and aroma development without compromising microbiological quality. Full article

Inflammation is an immune response to foreign substances, pathogens, and cellular damage, characterized by redness, pain, and swelling. The use of synthetic anti-inflammatory drugs may cause adverse side effects, prompting the need for natural alternatives. This study aimed to evaluate the total flavonoid content and anti-inflammatory activity of single and combined extracts of sembung (Blumea balsamifera) [S], binahong (Anredera cordifolia) [B], and meniran (Phyllanthus niruri) [M] leaves. Extraction was performed using a 70% ethanol and water solution. Total flavonoid content was determined spectrophotometrically using quercetin as the standard. LC-HR-MS/MS results showed the presence of flavonoids, terpenoids, phenolics, and amino acids in each single extract (S, B, and M). Anti-inflammatory activity was assessed through the inhibition of albumin denaturation and the inhibition of cyclooxygenase-2 (COX-2). The highest flavonoid content (35.27 mg QE/g DW) in single extracts was found in B of the ethanolic extract, while the highest flavonoid content (40.24 mg QE/g DW) in all formulations was discovered in a combination of the ethanolic extract S:B:M (1:0:1). Moreover, the ethanolic extract S:B:M (1:0:1) gave the strongest inhibition (76.47%) of the albumin denaturation at 300 µg/mL and the strongest inhibition (98.5%) of the COX-2 inhibition at 100 µg/mL. Sembung extract was highest for reducing the expression of pro-inflammatory cytokines and TNF-α was 97.66% at an extract concentration of 15.625 ppm. As for S, S:B:M (1:0:1) and S:B:M (1:1:1) can reduce the expression of pro-inflammatory cytokines, as IL-6 was 100% in 0 pg/mL at an extract concentration of 15.625 ppm. Full article

For the first time, red LED irradiation was applied at pilot scale in the table olive industry to evaluate its influence on Negrinha de Freixo cultivar natural fermentation. Physicochemical parameters, microbial dynamics, and sensory attributes were evaluated between 60 and 95 days, with two irradiation periods (60–70 and 85–95 days). Three conditions were examined: control-static, pumping-brine recirculation, and LED-brine recirculation + red light exposure. Color or texture was not affected. The lowest pH values were consistently observed in the LED-treated samples. Total phenolic compounds in olives showed a slight decrease from 60 to day 95; however, significant differences were only detected between the pumping treatment and the other two conditions. At the end of the first LED irradiation period, a growth of lactic acid bacteria and aerobic mesophilic bacteria was observed in the order of log 1.0 CFU/mL in the brine, and the yeast count (log 1.4 CFU/g) and LAB (log 1.2 CFU/g) in the olives relative to the control, while the second irradiation period did not show a significant effect. Sensory analysis revealed that LED- irradiated olives exhibited the highest hardness (5.6) values, whereas control samples presented the highest perception of putrid defect. Overall, the results demonstrate that red LED photostimulation may be promising for application in the table olive industry. Full article

The present study provides an exhaustive exploration of twelve macroalgal species from the Adriatic Sea, including seven brown algae (Ericaria amentacea, Fucus virsoides, Cutleria multifida, Cystoseira compressa, Cystoseira corniculata, Gongolaria barbata and Padina pavonica), three green algae (Codium adhaerens, Codium vermilara and Ulva lactuca), and two red algae (Scinaia furcellata and Asparagopsis taxiformis). Matrix solid-phase dispersion (MSPD) was applied as the extraction technique, using generally recognized as safe (GRAS) solvents. The bioactive profile of the extracts was assessed through the quantification of total phenolic content (TPC) and antioxidant activity. Among the three phyla, U. lactuca, F. virsoides and S. furcellata exhibited the highest TPC (0.8, 26 and 3.0 mgGAE·g⁻¹) and antioxidant activity (1.9, 38 and 7.5 mgTE·g⁻¹), respectively. Targeted HPLC-MS/MS analysis enabled the identification of nineteen phenolic compounds across all taxa. Chlorophyta showed a characteristic profile enriched in coumarins, benzaldehydes and flavanones, including the selective detection of 7-hydroxycoumarin in species with higher antioxidant potential. Additionally, compounds such as chlorogenic, rosmarinic and caffeic acids exhibited taxon-specific distributions that may explain differences in antioxidant activity. Complementary untargeted ultra-high performance liquid chromatography quadrupole time-of-flight (UHPLC-QToF) metabolomics analysis provided broader coverage, revealing eighty metabolites spanning phenolics, sugars, organic acids, lipids, amino acids and their derivatives. Notably, the proposed detection of fatty acid esters of hydroxy fatty acids (FAHFAs) represents the first report of these compounds in macroalgae, alongside a pronounced presence of sulphated phenolics. Overall, these findings provide a robust baseline on the bioactivity and chemical composition of Adriatic macroalgae, highlighting their value as a natural source of functional compounds. Full article

Background/Objectives: Metabolic diseases are increasingly associated with diets low in bioactive compounds. Native maize varieties possess functional potential; however, they remain underutilized. Moringa oleifera leaf flour (MF), rich in protein and polyphenols, represents a promising functional ingredient. This study evaluated the incorporation of MF into red native corn tortillas and its effects on nutritional composition and antioxidant capacity, as well as assessed its hypoglycemic and hypolipidemic effects in Wistar rats. Methods: Tortillas were formulated with 5% MF. Nutritional composition was determined using standard AOAC methods, while bioactive compounds (total phenolics and flavonoids) and antioxidant activity were evaluated using Folin–Ciocalteu, aluminum chloride (AlCl₃) colorimetric, DPPH^•, and ABTS^•+ assays, respectively. Male Wistar rats (12 weeks old, with an approximate weight ofs 360 g; n = 5/group) were fed the experimental diets for 21 days with either a standard diet, a high-fat diet, or high-fat diets supplemented with MF or MF-enriched tortillas. Serum glucose, triglycerides, total cholesterol, and HDL were measured using enzymatic colorimetric methods. Data were analyzed by ANOVA followed by Tukey’s test (p < 0.05). Results: MF incorporation increased protein (+19.85%), dietary fiber (+18.51%), and mineral content (+41.03%) compared to control tortillas. Total phenolics and flavonoids increased by 114.0% and 184.7%, respectively. Antioxidant activity improved significantly, as evidenced by reductions in IC₅₀ values of 41.1% (DPPH^•) and 43.1% (ABTS^•). In vivo, MF-enriched tortillas reduced triglycerides by 68.4%, total cholesterol by 16.2%, and hepatic lipid accumulation by 31.8% compared to the high-fat diet group. Glucose levels showed a reduction of 8.5%, although not statistically significant (p > 0.05). Conclusions: The incorporation of MF into red corn tortillas significantly enhances their nutritional and functional properties. In vivo results also showed improvements in lipid profile and a non-significant reduction in glucose levels. These findings support the development of functional foods based on traditional staples with potential health benefits. Full article

Maple (Acer spp.) seeds are potential sources of fat-soluble nutrients and bioactive compounds, yet they remain comparatively understudied. This study compared six market-derived Acer seed types by quantifying phospholipids (PLs), fatty acids, carotenoids, and phytosterols, and by evaluating total phenolic content (TPC) and DPPH radical scavenging activity in methanolic extracts. Total phospholipid contents varied markedly among samples (17.94–295.87 mg/100 g), with phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphatidylinositol (PI) as the predominant classes. Fatty acid profiles were dominated by oleic acid (C18:1) and linoleic acid (C18:2), and nervonic acid (NA; C24:1) was consistently detected in all samples at 0.17–1.88 g/100 g (4.55–7.89% of total fatty acids). β-Sitosterol ranged from 16.58 ± 1.41 to 37.46 ± 1.62 mg/100 g. Carotenoid composition varied among the tested samples, and Jeju red maple showed the highest provitamin A potential, including the exclusive detection of α-carotene and the highest retinol activity equivalent. Antioxidant indices also differed significantly among samples (TPC: 317.89–897.12 mg GAE/100 g; DPPH: 81.37–93.27%), but TPC was not consistently proportional to DPPH activity, suggesting contributions from non-phenolic constituents. Pearson correlation analysis further showed exploratory co-variation patterns among the measured variables across the tested samples. Overall, the tested market-derived Acer seed materials exhibited marked compositional diversity and antioxidant potential, supporting their further evaluation as candidate functional food, nutraceutical, and value-added plant lipid resources. Full article