Search Results (16,239)

Fermented foods hold a significant position in global culinary traditions, particularly within ethnic and traditional diets. They are widely consumed for their distinctive flavors, textures, and health-promoting attributes. Although extensive research exists on fermentation processes, comprehensive insights into the nutraceutical potential and mechanistic health benefits of these foods remain limited. This review highlights key fermented products traditionally consumed in the north-eastern region of India including Hawaijar, Soibum, Ngari, alongside global counterparts such as Natto, Chongkukjang, Miso, Kefir, Tempeh, Kimchi, Kombucha, and Sauerkraut. These foods are rich in bioactive compounds (phenolics, peptides, organic acids, and exopolysaccharides), probiotic microorganisms, and essential nutrients that collectively contribute to their antioxidant, anti-inflammatory, antidiabetic, and cardioprotective effects. Recent in vitro and in vivo studies demonstrate that regular consumption of such foods may support the prevention and management of chronic conditions, including diabetes, cardiovascular diseases, obesity, gastrointestinal disorders, and neurodegenerative diseases. However, mechanistic studies remain insufficient to fully elucidate the synergistic interactions between microbial metabolites, host metabolism, and gut microbiota modulation. The review therefore emphasizes the biochemical and therapeutic mechanisms underlying ethnic fermented foods, advocating for advanced metabolomic and molecular approaches to validate their health-promoting efficacy. This review provides a timely and integrative perspective by critically evaluating preclinical and clinical evidence, highlighting mechanistic insights, translational gaps, and future research priorities. These insights will support the development of functional food formulations and reinforce the integration of traditional fermented foods into modern dietary strategies for disease prevention and overall well-being. 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

Mango leaves (Mangifera indica), an underutilized residue, represent a promising source of functional proteins with potential applications in emulsion-based delivery systems. Leaf protein concentrate (LPC) was extracted and modified by high-intensity ultrasound (HIU) to enhance its techno-functional properties. The modified protein was subsequently used as a natural emulsifier to develop oil-in-water (O/W) emulsions enriched with Curatella americana leaf extract, a phenolic-rich source of antioxidant bioactive compounds. Ultrasound-assisted emulsification (UAEm) conditions were optimized using a Box–Behnken experimental design, evaluating the effects of protein concentration (0.5, 1, and 1.5%), oil-to-water ratio (1:4, 1:4.5, and 1:5, mL:mL), and sonication time (2.5, 5, and 7.5 min) on droplet size (D_[4,3], µm). The optimized formulation consisted of 1.5% protein, an O/W ratio of 1:4 mL, and a time of 7.5 min, producing an emulsion with a droplet diameter of 7.23 µm. The emulsions exhibited high resistance to storage, pH variation (2–10), ionic strength (100–500 mM NaCl), and thermal treatments up to 50 °C. Additionally, incorporating C. americana extract enhanced thermal stability, photostability, and antioxidant retention under UV exposure, suggesting the formation of reinforcing protein–polyphenol interactions. These findings demonstrate the potential of mango leaf protein as a sustainable emulsifier and protective carrier for sensitive bioactive compounds, supporting its application in functional food and nutraceutical formulations. Full article

The aim of this study was to evaluate the impact of glutathione (GSH), applied in free form and in the form of microcapsules, on the release and nutritional properties of a functional post-exercise recovery snack. Five snack variants enriched with free GSH or microencapsulated GSH, applied using different incorporation strategies, were prepared and subjected to standardised in vitro digestion following the INFOGEST protocol. The study assessed GSH levels in the digesta, protein and fat digestibility, antioxidant capacity, and changes in fatty acid profiles after digestion. Snacks fortified with free GSH exhibited the highest immediate GSH levels in the digesta (up to 2390 ± 240 nmol/mL), whereas lower levels were observed for microencapsulated GSH (down to 1280 ± 132 nmol/mL), reflecting differences in release behaviour under in vitro digestion conditions. Products containing microencapsulated GSH showed a markedly higher post-digestion free amino acid content (1520 ± 100 mg/100 g) compared with those enriched with free GSH (820.3 ± 19 mg/100 g), indicating differences in the profile of protein digestion products. Antioxidant activity and phenolic content increased after digestion across all formulations, with no consistent differences between variants, while fat digestibility remained unchanged, although fatty acid profiles differed depending on the GSH application form. Overall, the results indicate that the form of GSH incorporation, including microencapsulation, influences its behaviour during in vitro digestion and affects the release and distribution of compounds within the food matrix. Full article

Eminium rauwolffii (Blume) Schott var. rauwolffii is a member of the Araceae a large and mainly tropical family distributed worldwide. The Eminium species are utilized for various purposes including therapeutic uses in traditional medicine and as food. To analyze the antioxidant properties of water extract of E. rauwolffii (WEER) and ethanol extract of E. rauwolffii (EEER), 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS^•+) radical and 1,1-diphenyl-2-picrylhydrazyl (DPPH^.) free radical scavenging, Fe³⁺-2,4,6-tris(2-pyridyl)-S-triazine (TPTZ) and Cu²⁺ reducing assays were studied. Antioxidant activities and reducing properties of both extracts were compared to standard antioxidants: BHT, BHA, α-Tocopherol, and Trolox. The IC₅₀ values of EEER for radical scavenging were higher than those of standard antioxidants (25.35 ± 1.42 μg/mL for ABTS^•+ and 106.80 ± 1.88 μg/mL for DPPH^•). The total phenolic and flavonoid quantities in WEER and EEER were measured in the range of 189.78 ± 0.01 to 298.54 ± 0.01 mg GAE/g and 89.37 ± 0.01 to 178.95 ± 0.01 mg QE/g, respectively. The IC₅₀ values for EEER and WEER against α-glycosidase, acetylcholinesterase (AChE), butyrylcholinesterase (BChE) and carbonic anhydrase I and II (hCA I and II) enzymes were 10.79 ± 5.61 to 13.18 ± 5.77, 36.14 ± 4.61 to 62.63 ± 1.67, 69.37 ± 7.36 to 37.48 ± 0.27, 81.30 ± 5.95 to 62.35 ± 8.03, and 29.34 ± 1.38 to 115.90 ± 3.3 µg/mL respectively. The antioxidant activity and enzymes inhibitory capacity of WEER were close, and comparable to the capacity demonstrated by the standards. The amount of sixteen compounds was identified from EEER. Numerous phytochemicals, including cynaroside, p-coumaric acid, cosmosiin, caffeic acid, and quinic acid, were quantitatively determined using the LC-MS/MS method. This clearly indicates that phenolic- and flavonoid-rich E. rauwolffii may have potential in the management of glaucoma, Alzheimer’s disease, diabetes, cardiovascular, and cancer disorders. 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

This research focuses on the synthesis of a novel baking powder enriched with bioactive molecules recovered from olive pomace via ultrasound-assisted extraction using a hydro-ethanolic mixture. The functional ingredient was engineered by anchoring the extracted phytocompounds onto a starch backbone through a sustainable grafting technique. Biscuits formulated with the innovative ingredient showed an increased concentration of phenolic compounds (2.162 mg GAE/g), encompassing both phenolic acids (0.372 mg GAE/g) and flavonoids (0.360 mg CTE/g). Enhanced antioxidant efficacy was recorded, mostly in aqueous media (IC₅₀ = 0.554 mg mL⁻¹ against ABTS radical) compared to organic environments (IC₅₀ = 0.132 mg mL⁻¹ against DPPH radical). Furthermore, Oxitest and oxidation stability reactor analyses revealed exceptional antioxidant capacity (induction period = 37 ± 2 h). By an accelerated shelf-life test, a marked instrumental color difference was observed with the fortified sample showing a darker, redder/brown color (ΔE > 16), as also confirmed by trained panelists. On the contrary, similar scores were achieved for the olfactory, textural and tasting attributes of the two samples, as well as values of the friability index (<1 mm⁻¹) evaluated by instrumental techniques. This approach represents a sustainable strategy, transforming a high-polluting agri-food by-product into a source of bioactive compounds for nutritional and technological improvement of baked foods. 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

For cable compound manufacturers, accurate formulation fine-tuning is essential to ensure safety, long-term durability, and compliance with international standards for dielectric strength, volume resistivity, and environmental and thermal ageing. This work presents an experimental study demonstrating how minor additives can critically affect the performance of complex flame-retardant elastomeric formulations. The investigation focuses on the role of small amounts of zinc oxide (ZnO) in commercial cable compounds based on a crosslinked elastomeric matrix composed of ethylene–propylene monomer (EPM), ethylene–propylene–diene monomer (EPDM), and thermoplastic polyolefin elastomer (POE). The formulations contain aluminium trihydroxide (ATH) as the major filler, together with several minor additives. Among these, a phenolic antioxidant (AN01) acting as a metal deactivator is also present. The addition of ZnO in low amounts (2–5 phr) allowed the compounds to maintain a volume resistivity ≥ 10¹² Ω·cm in water at 100 °C. To elucidate the role of ZnO, a systematic set of formulations was prepared by varying the type and content of selected additives. The compounds were prepared by melt mixing in an internal mixer (Banbury type), followed by peroxide crosslinking via compression molding. Electrical characterization results indicate that ZnO interacts with the phenolic additive through surface adsorption, forming a coated particle with significantly reduced electrical conductivity. Optimal electrical performance was achieved when the ZnO-to-additive ratio corresponded to the minimum amount required for complete surface complexation. Full article

Wood is a material frequently used in the production of alcoholic beverages. Oak barrels have been used to store wines, beers, and spirits for generations. Nowadays, beverages are increasingly matured in the presence of staves and chips from various wood species. The aim of this article was to describe the impact of different wood species and their thermal processing conditions on the quality of alcoholic beverages. The article describes the chemical composition of wood and the compounds formed during toasting at various temperatures. It also lists the volatile compounds extracted from wood for alcoholic beverages, along with their sensory thresholds and their impact on olfactory sensations. Attention was drawn to potentially harmful substances formed during wood toasting, including aromatic hydrocarbons and polycyclic aromatic hydrocarbons. The amounts of compounds extracted from wines, beers, and spirits from different wood species and toasted under different conditions were compared. Quercus barrels contribute to higher lactone concentrations in beverages, which have a coconut aroma. Cherry, acacia, and ash wood increase the concentration of volatile phenols in beverages. The use of staves and chips shortens the maturation time and facilitates the design of beverages with specific sensory characteristics. Full article

Pancreatic lipase (PL) inhibition is a promising dietary strategy for obesity management. In this study, the inhibitory mechanisms and structural basis of polyphenols extracted from different sugarcane fractions were investigated using in vitro enzyme assays, spectroscopy, and molecular docking analyses. PL inhibitory activity was evaluated using p-nitrophenyl laurate (pNPL) as the substrate, with all assays performed in triplicate and results statistically analyzed. Among the extracts, sugarcane peel polyphenols (SP) exhibited the strongest inhibition, with a half-maximal inhibitory concentration (IC₅₀) of 31.56 mg/mL, significantly lower than that of sugarcane juice polyphenols (SJ, 55.86 mg/mL) and sugarcane bagasse polyphenols (SB, 65.31 mg/mL). Enzyme kinetic analyses revealed a reversible mixed-type inhibition mechanism. In contrast to crude extracts, individual phenolic monomers showed substantially lower IC₅₀ values (0.13–1.33 mg/mL), highlighting the intrinsic dilution. Compositional analysis identified ferulic acid, gallic acid, chlorogenic acid, and schaftoside as key contributors to PL inhibition. Fourier transform infrared (FTIR) and fluorescence spectroscopy demonstrated that polyphenols altered PL secondary structure by modulating α-helix and β-sheet contents and perturbed the microenvironment of tryptophan (Trp) and tyrosine (Tyr) residues. Molecular docking further indicated that these compounds bind within or near the substrate-binding channel via hydrogen bonding and hydrophobic interactions, engaging critical residues including Ser152, His263, and Phe77, and potentially influencing conformational elements involved in active-site accessibility. Collectively, these results suggest that sugarcane, particularly its peel, represents a valuable natural source of PL inhibitors. Despite the relatively high IC₅₀ values of crude extracts, their inhibitory activity arises from multicomponent contributions and supports their potential application as dietary modulators of fat digestion rather than as pharmaceutical lipase inhibitors. 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 high mortality rate from microbial infections underscores the need to discover new antimicrobials. This work produced antibacterial Chitosan biofilms with and without the incorporation of the ethanolic extract of Libidibia ferrea stem bark and its ethyl acetate and aqueous fractions. The extract and fractions were subjected to FTIR and ¹H NMR analysis. The biofilms were characterized by FTIR, scanning electron microscopy, thermogravimetry, and differential scanning calorimetry analysis. The ¹H NMR and FTIR data, as well as the colorimetric quantification of total phenolics, demonstrated the presence of phenolic compounds. Staphylococcus aureus and Bacillus cereus were the most susceptible bacteria for Chitosan/L. ferrea biofilms and fractions (growth inhibition zones values in the range of 10.8 ± 0.1 to 14.0 ± 0.1 mm, and minimum inhibitory or bactericidal concentration, MIC or MBC values of the fractions were in the range of 125 to 250 µg mL⁻¹. Only the fractions inhibited Pseudomonas aeruginosa (MIC = 250 µg mL⁻¹). Chitosan/L. ferrea biofilms exhibited efficient interactions between chitosan functional groups and secondary metabolites, good thermal stability, and increased rigidity in mechanical tests. This study reinforces the pharmacological potential of biodegradable Chitosan/L. ferrea biofilms as antibacterial agents biofilms. Full article

Background: Oxidative liver damage, fibrosis, cirrhosis and liver failure are caused by reactive oxygen species and inflammatory responses triggered by bile retention during prolonged cholestasis. Pomegranate and persimmon fruits, which are loaded with bioactive compounds that have anti-inflammatory and antioxidant properties, were evaluated separately for their efficacy in preventing oxidative stress and inflammation in cholestasis. Methods: Pomegranate and persimmon juices were analyzed for their vitamin C, carotenoids and organic acid levels, phenolic profile, and antioxidant activity. Liver protection against oxidative stress and inflammation brought on by cyclosporine-induced cholestasis in rats was verified by biochemical measurements, metabolite identification, and histopathologic examination. To forecast the mechanism of pomegranate and persimmon anti-inflammatory action, an in silico assessment was also carried out. Results: Vitamin C levels in pomegranate and persimmon juices were 99.55 and 51.75 µg/g, respectively. In both pomegranate and persimmon juices, gallic acid was the most prevalent phenolic compound (123.20 and 50.69 µg/g, respectively). Pomegranate and persimmon juices significantly (p < 0.05) reduced the rise in liver values of MDA, NO, TNF-α, IL-6, IL-1β, and TLR4, as well as serum values of total and direct bilirubin caused by cyclosporine. Additionally, the alteration of metabolites, particularly amino acids, demonstrated the inhibitory effect of pomegranate and persimmon juices on liver damage. Gallic acid’s and catechin’s substantial binding affinities with target inflammatory cytokines (TNF-α and TLR4) were further validated by molecular docking. Conclusions: These results showed that pomegranate and persimmon juices mainly modulated inflammation and oxidative stress to provide hepato-protective benefits against cyclosporine-induced cholestatic liver injury. Full article