Search Results (142)

With the growth of the plant-based food sector, increasing amounts of by-products are generated. Sea buckthorn pomace (SBP), a by-product of juice and other manufacturing products, is rich in bioactive compounds such as phenolics, oligosaccharides, proteins, and dietary fiber. The aim of the study was to evaluate the impact of modification methods, such as enzymatic hydrolysis and supercritical carbon dioxide extraction (SFE-CO₂), on the chemical composition and technological properties of SBP. SBP and SBP obtained after SFE-CO₂ (SBP-CO₂) were enzymatically modified using Pectinex^® Ultra Tropical, Viscozyme^® L, and Celluclast^® 1.5 L (Novozyme A/S, Bagsværd, Denmark). The SBP’s main constituent was insoluble dietary fiber (IDF), followed by crude proteins and lipids (respectively, 58.7, 21.1 and 12.6 g/100 in d.m.). SFE-CO₂ reduced the lipid content (by 85.7%) in the pomace while increasing protein and TDF content. Enzymatic hydrolysis decreased the content of both soluble dietary fiber (SDF) and IDF, and increased the content of mono- and oligosaccharides as well as free phenolics, depending on the commercial enzyme preparation used in SBP and SBP-CO₂ samples. Celluclast^® 1.5 L was the most effective in hydrolyzing IDF, while Viscozyme^® L and Pectinex^® Ultra Tropical were the most effective in degrading SDF. Enzymatic treatment improved water swelling capacity, water retention capacity, water solubility index, oil retention capacity of SBP and SBP-CO₂; however, it did not have a significant effect on the stability of the emulsions. Modification of SBP by SFE-CO₂ effectively increased WSC and WSI, however it reduced WRC. These findings highlight the potential of targeted modifications to enhance the nutritional and technological properties of SBP for functional food applications. Full article

Aim: To prepare two different kinds of wound care creams containing plant extracts and examine their effectiveness in comparison with a placebo cream and a commercial wound care cream, Madecassol^®. Methods: The two cream formulations were developed using the same placebo cream (PC) as base cream. One formulation contained balsam of oriental sweet gum, or Levant storax, named as Levant Storax Cream (LSC); the other contained oil of Calendula, extract of St. John’s Wort, aescin (an extract of horse chestnut), and freeze-dried powder from Aloe vera (L.) Burm. f. leaf juice, designated as Complex Cream (CC). In the characterization of the creams, organoleptic properties, pH, viscosity, size distribution, and zeta potential of oil globules were measured. Furthermore, the stability of the creams was assessed under different environmental conditions. In vitro studies were performed by using an excisional wound model in rats to assess the potential of the creams for stimulating wound healing. The efficacy of LSC and CC was compared with a commercial reference cream, Madecassol^® (M), and the placebo control. The study was also designed with a negative control group of rats that were not treated but handled the same way as the other treatment groups. The wound contraction rate, total skin thickness recovery, and results of histopathological parameter examinations were used to compare the effectiveness of the treatments. Results: The stability of formulated creams confirmed that they were stable for the duration of the study. In vivo studies showed that rats treated with LSC achieved the highest wound healing rates when compared with the other groups. A better response was recorded for the CC-treated population when compared to both control and placebo groups, but there was no significant difference seen in healing score between CC and M groups. Full article

Background/Objective: Metabolic dysfunction-associated fatty liver disease (MAFLD) is defined by the presence of hepatic steatosis, and is associated with obesity, diabetes, and other metabolic alterations. Feeding rats with a high-fat high-fructose (HFHF) diet is a reproducible experimental model of obesity/metabolic syndrome and the related MAFLD. Aronia melanocarpa, Rosa canina, and Alchemilla vulgaris are polyphenol-rich plants with proven health benefits. The aim of this study was to reveal the effects of four Aronia melanocarpa-based fruit juices (AMBFJs) in HFHF-fed rats. Methods: The AMBFJs were AM20 and AM60 (produced from aronia berries at 20 °C and 60 °C, respectively), AMRC (aronia juice with Rosa canina), and AMAV (aronia juice with Alchemilla vulgaris). Male Wistar rats were allocated to 6 groups. Except for the Control, the rest of the groups were fed an HFHF diet for 60 days. Throughout the experiment, each of the AMBFJs was administered to one HFHF-fed group. Results: HFHF-fed rats had an increased calorie intake on the background of increased liquid and decreased food consumption. At the end of the experiment, they had similar body weights, slightly increased fat indices, increased levels of blood lipids and liver enzymes, as well as typical histopathological changes in liver and adipose tissue. AMBFJs-treated animals showed improvement in most of these parameters, especially in triglyceride levels, liver enzymes, and the histopathological changes in the liver and fat. AMAV, the juice with the highest polyphenolic content, had the highest effect on adiposity. Conclusion: In HFHF-fed rats, AMBFJs exerted beneficial effects on MAFLD probably due to their polyphenolic ingredients. Full article

Consumer demand for plant-based functional foods, especially probiotic beverages, has increased due to their health benefits and suitability as dairy-free alternatives. This study assessed, through a factorial combination, the stability of plant-based extracts (avocado, ginger, and tropical) individually inoculated with three commercial Lactobacillus strains (L. casei, L. plantarum, L. reuteri) and stored under refrigerated conditions during both primary (PSL) and secondary shelf life (SSL). Product shelf life was defined by probiotic viability, considering the functional threshold (≥6 log CFU/mL), which was maintained across all formulations throughout the storage period. Physicochemical parameters, including pH, titratable acidity, and colour, as well as volatile profile, remained stable, with only minor variations depending on the matrix and bacterial strain. Sensory evaluations (triangle and acceptability tests) confirmed that the probiotic juices were acceptable to consumers. Overall, the results demonstrate the feasibility of producing non-fermented, plant-based probiotic beverages that retain their functional properties and meet consumer sensory expectations, offering a promising alternative for vegan and lactose-intolerant individuals. Full article

This study explores the incorporation of bergamot juice and olive extract as functional ingredients in craft beer and their effects on antioxidant activity and cellular oxidative stress. Lyophilized beer samples were applied to human fibroblast cells at concentrations of 0.31 and 0.62 µg/µL for 24 and 48 h. Cell viability, reactive oxygen species (ROS) levels, and antioxidant gene expression were evaluated. Beers enriched with bergamot (Heraclea) and olive extract (Elais) significantly reduced ROS levels compared to base beers (Blanche and Weiss), particularly at lower concentrations and shorter exposure times. However, prolonged treatment showed variable effects, suggesting possible concentration- and time-dependent pro-oxidant behavior. Gene expression analysis revealed the upregulation of the antioxidant enzyme SOD2 in all samples except Elais under oxidative stress, indicating differential cellular responses. These findings suggest that functional beers enriched with plant extracts may offer antioxidant benefits and support cellular defense mechanisms, representing a promising direction in wellness-oriented brewing. Full article

The effects of different carrier agents—pea protein (PP), rice protein (RP), bean protein (BP), whey protein (WP), and maltodextrin (MT, as a control)—on pitaya juice encapsulation via spray drying were evaluated. Juice and carrier mixtures (30% w/v) were dried at 150 °C, and the resulting powders were analyzed for water activity (aw), hygroscopicity (Hg), water solubility (WSI), bulk density (BD), glass transition temperature (Tg), water absorption (WAI), antioxidant activity (AA), total polyphenol content (TPC), total betalain (TB) content, and TB stability. Vegetable proteins showed promising results, significantly impacting the protein content, Hg content, WAI, WSI, AA, TPC, and TB content and resulting in high Tg values. PP showed the best results, with high betalain retention (>30%), high TPC and AA, high protein levels, and low Hg, similarly to MT. WP had the highest TB, AA, and TPC but the lowest Tg (47.21 °C), thus reducing stability. Encapsulates obtained with plant protein-based wall materials presented high Tg (>58 °C); low aw, WSI, and Hg; high protein contents >40%; and adequate retention of bioactive compounds, with low degradation rate constants and long half-lives. Overall, plant proteins are promising alternatives to traditional carriers, offering improved stability and functionality in encapsulated products. Full article

Fermenting fruit and vegetable juices with probiotic bacteria is becoming a popular way to create functional drinks, offering an alternative to traditional dairy-based probiotic products. These plant-based juices are naturally rich in nutrients that help support the growth and activity of various probiotic strains. They also meet the rising demand for lactose-free, vegan, and clean-label options. This review looks at the key microbiological, nutritional, and sensory aspects of probiotic fermentation in juice. Common probiotic groups like Lactobacillus, Bifidobacterium, Lactococcus, Bacillus, and Streptococcus show different abilities to adapt to juice environments, affecting properties such as antioxidant levels, shelf life, and taste. The review also explores how factors like pH, sugar levels, heating, and storage can influence fermentation results. New non-thermal processing methods that help maintain probiotic survival are also discussed. Since fermented juices can sometimes develop off-flavors, this paper looks at ways to improve their taste and overall consumer appeal. Finally, future directions are suggested, including personalized nutrition, synbiotic products, and advanced encapsulation technologies. Overall, probiotic fermentation of fruit and vegetable juices shows strong potential for developing a new generation of healthy and appealing functional foods. Full article

Background/Objective: Type 2 diabetes mellitus (T2D) is a chronic metabolic disorder characterized by hyperglycemia. Plant-based interventions have gained attention as potential complementary treatments alongside conventional therapies. This systematic review evaluates the efficacy of plant-based interventions in improving glycemic control, insulin sensitivity, lipid profiles, and other outcomes such as GLUT-4, Tumor Necrosis Facto-alpha, dietary inflammation index, plasma lipopolysaccharide, total antioxidant capacity, and malondialdehyde in individuals with T2D. Methods: We conducted a systematic search of PubMed, Scopus, and ScienceDirect databases to identify randomized controlled trials (RCTs) and observational studies. RCTs were used as an additional screening criterion. The review included studies on the effects of plant-based interventions, encompassing fruits, vegetables, herbs, spices, and their extracts. We analyzed data on glycemic control, insulin sensitivity, lipid profiles, and other metabolic markers. Results: Twenty-six studies were included in our analysis. Various interventions showed potential benefits, with improved glycemic control, insulin sensitivity, and lipid profiles. Specific interventions such as Ziziphus jujuba juice, black tea, caper fruit extract, and balanced diets were linked with positive outcomes. Based on the Functional Food Claim framework, all 26 studies met the quality criteria for novel foods. However, the novel food score varied, and results were inconsistent across different interventions. Conclusion: Although some plant-based interventions appear promising in managing T2D, the evidence remains inconclusive due to variability in study quality and methodology. Further high-quality RCTs are necessary to confirm these findings and to establish the optimal dosage, duration, and combinations of interventions for effective T2D management. Despite inconclusive results, few plant-based diets have promising outcomes. Healthcare providers, especially nurse case managers, can incorporate the findings of this study into their practice protocol to support self-management for individuals with TD2. Full article

Functional vinegars have been produced from various ingredients worldwide, yet there remains a notable gap in utilizing herbal plants as complementary ingredients to sugar-based materials. This study investigates the innovative combination of Caesalpinia sappan extract with sugarcane juice for functional vinegar production. The results demonstrate that C. sappan-supplemented vinegars exhibited significantly enhanced quality parameters compared to control vinegar made from sugarcane juice alone. Specifically, the supplemented vinegars showed increased total acidity and total phenolic content (TPC), with the improvement directly proportional to the concentration of plant extract used. Gas chromatography–mass spectrometry (GC-MS) analysis revealed unique volatile organic compounds (VOCs) that were present exclusively in the C. sappan-supplemented vinegars but absent in the control. Most notably, the supplementation of C. sappan extract at concentrations of 2 and 4 g/L substantially enhanced both the antioxidant capacity and antimicrobial activity of the resulting vinegars. These biochemical improvements highlight the synergistic potential of combining sugarcane juice with C. sappan extract for developing novel functional vinegar beverages with enhanced bioactive properties. Our findings open new possibilities for creating value-added products that leverage traditional medicinal plants in modern functional beverages, potentially offering consumers additional health benefits beyond conventional vinegars. Full article

The use of vacuum impregnation with onion and beetroot juice can help with the challenge of modifying plant tissue and fits in with current trends in the development of plant-based snacks. This study aimed to determine the effect of vacuum impregnation (VI) as a pretreatment before drying on the volatile compounds, texture profile, color, dry matter, water activity, and density of cauliflower. The pretreatment was carried out at a pressure of 0.06 MPa, and the total process time was 21 min. Two types of impregnation solutions were used: onion juice and beetroot juice. The samples were dried by freeze-drying and vacuum. Numerous volatile compounds were identified: twenty-two for raw cauliflower, twenty-nine for cauliflower after VI with beetroot juice, and twenty-four for cauliflower after vacuum impregnation with onion juice. The following volatile compounds were present in the highest amounts: 1-heptene, 2-methyl-(>60%), 2-ethylcyclobutanol (>4%), nona-3,5-dien-2-one (>1.8%), and two unidentified compounds, unknown 1 (probably an isomer of nona-3,5-dien-2-one (>1.8%)) and unknown 2 (probably a fatty acid) (>9.8%). The pretreatment had a significant effect on water activity, density, texture profile and color. The freeze-drying method proved to be effective in obtaining lower values of water activity and density. In addition, dried products obtained by this method were characterized by a higher degree of color recovery after rehydration and textural properties similar to fresh raw material. The use of different impregnation solutions had a significant impact on the properties studied. The greatest color change occurred in cauliflower treated with beetroot juice. Full article

In citriculture, inputs like water and fertilizer are applied through traditional basin methods, thereby incurring reduced use-efficiency. The response of conventional crop coefficient-based fertigation scheduling continues to be inconsistent and complex in its field implementation, thereby necessitating the intervention of sensor-based (Internet of Things; IoT) technology for fertigation scheduling on a real-time basis. The study aimed to investigate fertigation scheduling involving four levels of irrigation, viz., I₁ (100% evapotranspiration (ET) as the conventional practice), I₂ (15% volumetric moisture content (VMC)), I₃ (20% VMC), and I₄ (25% VMC), as the main treatments and three levels of recommended doses of fertigation, achieved by reappropriating different nutrients across phenologically defined critical growth stages, viz., F₁, F₂, and F₃ (conventional fertilization practice), as sub-treatments, which were evaluated through a split-plot design over two harvesting seasons in 2021–2023. Nagpur mandarin (Citrus reticulata Blanco) was used as the test crop, which was raised on Indian Vertisol facing multiple nutrient constraints. Maximum values for physiological growth parameters (plant height, canopy area, canopy volume, and relative leaf water content (RLWC)) and fruit yield (characterized by 9% and 5%, respectively, higher A-grade-sized fruits with the I₄ and F₁ treatments over corresponding conventional practices, viz., I₁ and F₃) were observed with the I₄ irrigation treatment in combination with the F₁ fertilizer treatment (I₄F₁). Likewise, fruit quality parameters, viz., juice content, TSS, TSS: acid ratio, and fruit diameter, registered significantly higher with the I₄F₁ treatment, featuring the application of B at the new-leaf initiation stage (NLI) and Zn across the crop development (CD), color break (CB), and crop harvesting (CH) growth stages, which resulted in a higher leaf nutrient composition. Treatment I₄F₁ conserved 20–30% more water and 65–87% more nutrients than the I₁F₃ treatment (conventional practice) by reducing the rate of evaporation loss of water, thereby elevating the plant’s available nutrient supply within the root zone. Our study suggests that I₄F₁ is the best combination of sensor-based (IoT) irrigation and fertilization for optimizing the quality production of Nagpur mandarin, ensuring higher water productivity (WP) and nutrient-use-efficiency (NUE) coupled with the improved nutritional quality of the fruit. Full article

Citrus fruits are valued not only for their nutritional benefits but also for their rich phytochemical content. Metabolomics has emerged as a comprehensive technique for assessing the chemical composition of fruits. The botanical connection between leaves, flowers, and fruits is reflected in both their structure and chemical composition, particularly in the flow of nutrients between plant organs. We introduced a new logarithm ratio-based approach to compare metabolite profiles between fruits and leaves. We hypothesize that this method allows for the analysis of multiple citrus metabolomic profiles to reveal known and novel correlation patterns, reflecting the dynamic connections between metabolic sources. To test this hypothesis, we leveraged comprehensive leaf metabolomic profiles from over 200 accessions in the Givaudan Citrus Variety Collection and reviewed published metabolomics data for fruits and juices of matching citrus types. By employing logarithm-transformed metabolic ratios within each dataset, we accounted for systematic differences across metabolomic platforms, achieving an unbiased analysis. Full article

Background: In response to criticism and limitations of the Nutri-Score Nutrient Profiling Model (NS-NPM), the algorithm was updated in 2023. However, its impact on beverage classification remains partially assessed. Objective: This study aimed to compare the nutritional profiles of beverages marketed in Spain using the original and updated NS-NPM algorithms. Methods: Nutritional data for 3432 beverages in the “Drink Base” database were analyzed using both the 2015 (original) and 2023 (updated) NS-NPM versions. Results: The 2023 update showed significant changes compared to the 2015 version. Updated scores particularly increased for artificially sweetened beverages (+190.3%), milkshakes (+98.9%), nut-based beverages (+343.9%), cereal-based beverages (+651.3%), and the mix of plant-based beverages (+733%), leading to a less healthy classification. Conversely, scores decreased for fruit juices (−12.7%) and alcohol-substitute beverages (−8.2%), while legume-based beverages maintained their classification with minimal score variation (−1.4%), raising questions about the treatment of free sugars. The remaining beverage categories experienced score changes that did not alter their classification. Conclusions: The 2023 NS-NPM algorithm improves beverage classification by refining the differentiation of sugar-sweetened and artificially sweetened beverages, improving consumer guidance. While it increases discrimination, challenges remain in the classification of plant-based beverages and fruit juices. These findings highlight Nutri-Score’s impact on industry reformulation and its potential as a public health tool to promote healthier beverage choices. This study provides novel evidence on how the updated Nutri-Score algorithm may influence consumer perception and food policy in the Spanish context. Full article

Lignification of juice sacs is a primary contributor to reductions in fruit quality, with impacts on taste and economic value of pomelo (Citrus grandis). To date, information on the regulation of fruit lignification remains fragmentary. In this study, we first analyzed the relationship between lignification and nutrient status of pomelo juice sacs, which revealed a significant positive correlation between nitrate (NO₃⁻) concentration and lignin concentration, with over 60% of lignin accumulation explained by NO₃⁻ levels in three models of machine learning-based regression. Results from field trails in 11 pomelo orchards, as well as in pear fruits and soybean roots exposed to low or high NO₃⁻ supplies, further demonstrated that nitrate plays an important role in lignification. Transcriptomic analysis further showed that pomelo laccases (CgLACs) were more intensively up-regulated upon addition of NO₃⁻ than any of the genes encoding one of the other 12 enzymes involved in lignin biosynthesis. Among the nine identified CgLACs, CgLAC3 was the most significantly up-regulated CgLAC in high nitrate treated plants. Over-expressing CgLAC3 increased lignin concentrations in both pomelo albedo and soybean hairy roots. Taken together, we conclude that nitrate modulates fruit lignification in pomelo through regulation of CgLAC3 expression, which suggests that NO₃⁻-N fertilization may affect fruit lignification, and thereby can be managed to improve fruit quality. Full article

Background: Consumer demand for plant-based milk alternatives, particularly oat-based milk, has increased due to perceived health benefits and environmental sustainability. However, challenges remain in improving their nutritional profile and physical stability while promoting the use of local agricultural resources and reducing food waste. Methods: This study developed and evaluated fortified oat-based milk formulations using locally sourced oats cultivated in central Italy. Two valorization strategies were tested: (i) the addition of raspberry powder derived from juice processing byproducts and (ii) the substitution of water with infusions of raspberry and olive leaves. The nutritional composition, antioxidant activity, physical stability, and sensory properties were assessed. Results: Replacing water with leaf infusions significantly increased total polyphenol content (up to 688 mg GAE/100 g DW) and antioxidant activity but compromised physical stability, resulting in higher separation indexes during refrigerated storage. Conversely, adding raspberry powder moderately enhanced antioxidant properties while maintaining emulsion stability. Sensory evaluation showed that enriched formulations reduced undesirable attributes (e.g., floury and cereal notes), although higher concentrations of leaf infusions increased astringency and bitterness. Conclusions: The fortification of oat-based milk with locally sourced raspberry powders and leaf infusions effectively enhances its nutritional and antioxidant properties while influencing its physical and sensory characteristics. This strategy supports the valorization of local agricultural byproducts and promotes the development of sustainable, functional plant-based beverages. Full article