Search Results (2,427)

Crown pears exhibit high susceptibility to rot and rapid deterioration, resulting in quality degradation and fruit softening. Edible coatings serve as an effective preservation technology to extend their shelf life. In this study, a composite coating solution was formulated using vitamin C (Vc), glycerol, ethanol, and gliadin derived from highland barley distillers’ grains. The coating formulation was optimized via single-factor experiments and Box–Behnken response surface methodology, with crown pears’ weight loss as the evaluation metric. The optimal composition comprised 19.86 mg/mL gliadin, 1.47% (v/v) glycerol, 2.49% (w/v) Vc, and 80.20% (v/v) ethanol, achieving a minimized weight loss of (3.30 ± 0.01)%. Treated pears coated with this optimized formulation were stored for 28 days. Preservation efficacy was evaluated through measurements of weight loss, decay rate, total number of colonies, firmness, titratable acid content, and polyphenol oxidase activity. Compared to the uncoated control group, the composite coating treatment significantly mitigated the decline in firmness, weight loss, and titratable acid content of crown pears. Furthermore, it effectively suppressed the increase in polyphenol oxidase (PPO) activity, decay rate, and total number of colonies, thereby extending the shelf life of the fruit. Full article

Background: In healthy adults, probiotic supplementation alone does not increase Urolithin A (UroA) and rarely increases butyrate, both microbiome-derived metabolites that influence key biological functions involved in regulating gastrointestinal symptoms. Accordingly, this clinical trial evaluated key biological functions of a multi-species synbiotic with 24 probiotic strains and a polyphenol-based prebiotic using capsule-in-capsule delivery technology. Methods: We conducted a randomized, placebo-controlled trial among healthy participants (n = 32). Participants were administered a daily synbiotic (53.6 billion AFU multi-species probiotic and 400 mg Indian pomegranate extract; DS-01) or matching placebo for 91 days. Samples were obtained at baseline Day 0, and Days 7, 14, 49, and 91. Endpoints included changes in fecal microbiome composition, urinary UroA, fecal butyrate, serum CRP, and safety. Results: The synbiotic significantly increased alpha-diversity of Bifidobacterium and Lactobacillus spp. at all timepoints, including at end-of-study (Day 91, p < 0.0001) and increased native beneficial microbes. UroA production was significantly increased in the synbiotic arm at short-term (Day 7, 12-fold, p < 0.02) and long-term (Day 91, 49-fold, p < 0.001) timepoints. A higher proportion of synbiotic participants were capable of converting polyphenols into UroA (Day 91, 100% vs. 44.4%; p < 0.01). Mechanistically, synbiotic participants showed an increased abundance of Lactobacillus species involved in UroA precursor metabolism and UroA-producing Gordonibacter species. The synbiotic also significantly increased fecal butyrate levels (p < 0.03), and butyrate-producing species, in low-baseline butyrate producers, through Day 91, and was associated with reduced systemic inflammation. Conclusions: This multi-species synbiotic significantly increases diversity and abundance of key beneficial bacteria, enhances UroA production and butyrate levels, and is associated with lowered systemic inflammation. This is the first synbiotic to increase both UroA and butyrate. Full article

Selenium (Se) is an essential trace element for the human body and plays a vital role in various physiological processes. Plants serve not only as a major dietary source of selenium but also as natural biofactories capable of synthesizing a wide range of organic selenium compounds. The bioavailability and toxicity of selenium are highly dependent on its chemical form, which can exert varying effects on human physiology. Among these, organic selenium species exhibit higher bioavailability, lower toxicity, and greater structural diversity. In recent years, plant-derived selenium-containing compounds—selenium-enriched proteins, peptides, polysaccharides, polyphenols, and nanoselenium—have garnered increasing scientific attention. Through a systematic search of databases including PubMed, Web of Science, and Scopus, this review provides a comprehensive overview of selenium uptake and transformation in plants, selenium metabolism in humans, and the classification, composition, structural features, and biological activities of plant-derived selenium compounds, thereby providing a theoretical basis for future research on functional foods and nutritional interventions. Full article

Polyphenols have been widely recognized for their potential anti-obesity effects. This study aimed to evaluate the impact of a polyphenol compound-epigallocatechin-3-gallate, quercetin, and rutin (EQR) on obesity-related parameters and gut microbiota composition. After four weeks of high-fat diet (HFD) induction, the obese Wistar male rats received EQR treatment for an additional four weeks. EQR supplementation significantly reduced body weight gain, feed efficiency, adipose tissue accumulation, and liver lipid content in obese rats. Additionally, it enhanced fecal short-chain fatty acid (SCFA) levels and modulated gut microbiota composition. Specifically, EQR treatment significantly induced Fusobacteria, Fusobacteriaceae, Christensenellaceae, Christensenellaceae R-7 group, Lachnoclostridium, Enterorhabdus, and Parvibacter levels and reduced Deferribacteres and Mucispirillum levels. Gene expression analysis in liver, white adipose tissue (WAT), and brown adipose tissue (BAT) revealed that EQR upregulated the expression of liver PPAR-α, WAT SIRT-1, and BAT PGC-1α, while downregulating liver PPAR-γ, liver FATP-1, and WAT FAS, indicating its role in promoting fatty acid oxidation and thermogenesis, as well as suppressing lipid synthesis and transport. In conclusion, EQR demonstrated significant anti-obesity effects by modulating gut microbiota and lipid metabolism, suggesting its potential as a functional ingredient for obesity management. Full article

This paper aims to study the potential of whey, a by-product in the dairy industry, to be used as a sustainable and health-promoting ingredient in baking. In this regard, whey powder (WhF) was produced and incorporated into three composite flours consisting of wheat flour and whey powder in proportions of 5% (WhWF5), 10% (WhWF10), and 15% (WhWF15). These composite flours were then used to produce bread. The nutritional properties (proximate composition, macro and microelement content) and bioactive compounds (total polyphenols and antioxidant activity) were assessed for both the composite flours and the resulting breads. In addition, the rheological behavior of the dough was evaluated using the Mixolab system, while the microstructural characteristics and physical properties of the composite flours were analyzed using Small/Wide Angle X-ray Scattering (SAXS/WAXS) and Fourier Transform Infrared Spectroscopy (FTIR). Sensory evaluation of the breads was also performed. The results demonstrated a positive effect of the whey powder addition on the nutritional profile of both composite flours and bakery products, particularly through increased protein levels (25.24–37.77% in fortified flours vs. 11.26% in control; 16.64–18.89% in fortified breads vs. 14.12% in control) and enhanced mineral content (11.27–80.45% higher compared to white wheat bread), alongside a reduction in carbohydrate content. Bread fortified with 15% whey powder showed higher monolement with increases of 27.80% for K, 7.01% for Mg, and 28.67% for Ca compared to control bread without whey. The analysis of the Mixolab charts confirmed the progressive influence of whey powder on dough rheology. While water absorption remains high, other functional parameters, such as gluten quality, kneading capacity, and starch viscosity, were negatively affected. Nonetheless, the nutritional advantages and reduced retrogradation tendency may offset these drawbacks in the context of developing functional bakery products. Formulations containing 5–10% whey powder appear to offer an optimal balance between technological performance, nutritional quality, and sensory acceptance. Full article

Sweet potato stems and leaves (SPSL) are rich in bioactive polyphenols, yet their utilization remains underexplored. This study established an efficient method for SPSL polyphenol enrichment using macroporous resins, with UHPLC-QE-MS/MS characterization of the purified polyphenols (PP) and subsequent evaluation of anti-inflammatory activity. The results showed that NKA-II resin demonstrated the best purification effect on SPSL polyphenols among the six tested resins. The optimal enrichment procedure of NKA-II resin was as follows: loading sample pH 3.0, 4.48 mg CAE/mL concentration, and 80% ethanol (v/v) eluent. A total of 19 major compounds were characterized in PP, including 12 phenolic acids and seven flavonoids, with a polyphenol purity of 75.70%. PP pretreatment (100 and 500 μg/mL) significantly inhibited LPS-induced release of NO (by 40.62% and 68.61%), IL-1β (by 40.07% and 68.34%), IL-6 (by 40.63% and 52.41%), and TNF-α (by 52.29% and 73.76%) compared to the LPS group (p < 0.05), demonstrating potent anti-inflammatory effects. Western blot analysis revealed that PP exerted anti-inflammatory effects by inhibiting the NF-κB (via suppression of IκBα phosphorylation/degradation and blockade of p65 nuclear translocation) and MAPK (via inhibition of p38, ERK, and JNK phosphorylation) signaling pathways. These findings support the utilization of this agricultural by-product in functional food development, particularly as a source of natural anti-inflammatory compounds for dietary supplements or fortified beverages. Full article

Brewer’s spent grain (BSG), a byproduct of the brewing process, offers a sustainable alternative applicable to human nutrition. The nutritional composition, health advantages, and value-added uses of BSG in diverse food items, including snacks, bread, cookies, and pasta, are examined in this review. Furthermore, consumer acceptance and organoleptic attributes, including texture, taste and appearance, are discussed. BSG is composed of 60% carbohydrates (of which 50% dietary fiber), 10% lipids, and 30% proteins. BSG is also high in minerals such as calcium and phosphorous and bioactive polyphenols such as catechin, p-coumaric, and ferulic acid. BSG holds significant opportunities to be utilized in enhanced food production, biofuel generation, and other industrial applications. The reported therapeutic effects of BSG include anticarcinogenic, antiatherogenic and oxidative stress reduction. Based on sensory evaluations, the maximum amount of BSG that can be added to food products to maintain consumer acceptance is 15%. There is a need to convince manufacturers and consumers of the potential of incorporating BSG into food products, the health benefits of this, and the sustainability advantages of the use of BSG. The integration of BSG into food systems will contribute to food waste minimization and the promotion of the circular economy. Full article

Obesity is a global health challenge marked by substantial inter-individual differences in responses to dietary and lifestyle interventions. Traditional weight loss strategies often overlook critical biological variations in genetics, metabolic profiles, and gut microbiota composition, contributing to poor adherence and variable outcomes. Our primary aim is to identify key biological and behavioral effectors relevant to precision medicine for weight control, with a particular focus on nutrition, while also discussing their current and potential integration into digital health platforms. Thus, this review aligns more closely with the identification of influential factors within precision medicine (e.g., genetic, metabolic, and microbiome factors) but also explores how these factors are currently integrated into digital health tools. We synthesize recent advances in nutrigenomics, nutritional metabolomics, and microbiome-informed nutrition, highlighting how tailored dietary strategies—such as high-protein, low-glycemic, polyphenol-enriched, and fiber-based diets—can be aligned with specific genetic variants (e.g., FTO and MC4R), metabolic phenotypes (e.g., insulin resistance), and gut microbiota profiles (e.g., Akkermansia muciniphila abundance, SCFA production). In parallel, digital health tools—including mobile health applications, wearable devices, and AI-supported platforms—enhance self-monitoring, adherence, and dynamic feedback in real-world settings. Mechanistic pathways such as gut–brain axis regulation, microbial fermentation, gene–diet interactions, and anti-inflammatory responses are explored to explain inter-individual differences in dietary outcomes. However, challenges such as cost, accessibility, and patient motivation remain and should be addressed to ensure the effective implementation of these integrated strategies in real-world settings. Collectively, these insights underscore the pivotal role of precision nutrition as a cornerstone for personalized, scalable, and sustainable obesity interventions. Full article

Date palm (Phoenix dactylifera L.) is a vital crop cultivated primarily in developing regions, playing a strategic role in global food security through its significant contribution to nutrition, economy, and livelihoods. Global and regional production trends revealed increasing demand and expanded cultivation areas, underpinning the fruit’s importance in national food security policies and economic frameworks. The date fruit’s rich nutritional profile, encompassing carbohydrates, dietary fiber, minerals, and bioactive compounds, supports its status as a functional food with health benefits. Postharvest technologies and quality preservation strategies, including temperature-controlled storage, advanced drying, edible coatings, and emerging AI-driven monitoring systems, are critical to reducing losses and maintaining quality across diverse cultivars and maturity stages. Processing techniques such as drying, irradiation, and cold plasma distinctly influence sugar composition, texture, polyphenol retention, and sensory acceptance, with cultivar- and stage-specific responses guiding optimization efforts. The cold chain and innovative packaging solutions, including vacuum and modified atmosphere packaging, along with biopolymer-based edible coatings, enhance storage efficiency and microbial safety, though economic and practical constraints remain, especially for smallholders. Microbial contamination, a major challenge in date fruit storage and export, is addressed through integrated preservation approaches combining thermal, non-thermal, and biopreservative treatment. However, gaps in microbial safety data, mycotoxin evaluation, and regulatory harmonization hinder broader application. Date fruit derivatives such as flesh, syrup, seeds, press cake, pomace, and vinegar offer versatile functional roles across food systems. They improve nutritional value, sensory qualities, and shelf life in bakery, dairy, meat, and beverage products while supporting sustainable waste valorization. Emerging secondary derivatives like powders and extracts further expand the potential for clean-label, health-promoting applications. This comprehensive review underscores the need for multidisciplinary research and development to advance sustainable production, postharvest management, and value-added utilization of date palm fruits, fostering enhanced food security, economic benefits, and consumer health worldwide. Full article

The growing threat of antimicrobial resistance has necessitated the development of alternative, non-antibiotic therapies for effective microbial control. Antimicrobial photodynamic therapy, which uses photosensitizers activated by light to generate reactive oxygen species, offers a promising solution. Among natural photosensitizers, curcumin, a polyphenolic compound from Curcuma longa, has demonstrated broad-spectrum antimicrobial activity through reactive oxygen species-mediated membrane disruption and intracellular damage. However, curcumin’s poor water solubility, low stability, and limited bioavailability hinder its clinical utility. Nanotechnology has emerged as a transformative strategy to overcome these limitations. This review comprehensively explores advances in nanocurcumin- and curcumin-loaded nanoparticles, highlighting their physicochemical enhancements, photodynamic mechanisms, and antimicrobial efficacy against multidrug-resistant and biofilm-associated pathogens. A range of nanocarriers, including chitosan, liposomes, nanobubbles, hybrid metal composites, metal–organic frameworks, and covalent organic frameworks, demonstrate improved microbial targeting, light activation efficiency, and therapeutic outcomes. Applications span wound healing, dental disinfection, food preservation, water treatment, and medical device sterilization. Conclusions and future directions are given, emphasizing the integration of smart nanocarriers and combinatorial therapies to enhance curcumin’s clinical translation. Full article

In this present study, we aimed to investigate the effects of adding tea polyphenols to feed on the meat quality, muscle antioxidant capacity, and muscle fatty acid composition of lambs. Forty healthy 45-day-old weaned lambs with similar body weights (average initial weight 9.1 ± 0.8 kg) were randomly divided into four treatment groups (n = 10) for a 45-day trial. The control group (CON) was fed a basal diet, while the other three groups (TP2, TP4, and TP6) received the basal diet supplemented with 2, 4, and 6 g/kg of tea polyphenols, respectively. Supplementation with tea polyphenols significantly reduced the cooked meat rate of biceps femoris in the TP2 and TP6 groups, and significantly increased the pH values of triceps brachii at 0 h and 24 h in the TP6 group (p < 0.05). Increased activities of total superoxide dismutase in the longissimus dorsi and glutathione peroxidase in biceps femoris, significantly decreased contents of hydrogen peroxide in the biceps femoris and triceps brachii, and significantly increased activity of catalase in triceps brachii were observed (p < 0.05). TP4 and TP6 significantly increased the activities of the total antioxidant capacity in biceps femoris and glutathione peroxidase in triceps brachii, and significantly decreased the concentration of malondialdehyde in biceps femoris (p < 0.05). The dietary tea polyphenols significantly increased the contents of C16-1, C18-1n9t, C18-2n6c, C18-3n3, C18-3n6, n-3 PUFAs, and n-6 PUFAs in the longissimus dorsi of the TP6 group (p < 0.05), and the ratio of n6/n3 in the biceps femoris of lambs changed significantly (p < 0.05). In addition, the relative expression levels of myosin heavy chainsI (MyHCI) and MyHCIIa mRNAs in the muscles were significantly increased, and the relative expression levels of MyHCIIX and MyHCIIB mRNAs in the muscles were significantly decreased. And in terms of comprehensive economic benefits, it is most appropriate to add 6 g/kg tea polyphenols to the diet. Full article

Bee pollen is a primary and secondary metabolite-rich natural product collected by pollinators such as honeybees. Polyphenols, particularly flavonoids, are well known for their potent antioxidant activities. Numerous phytochemical and biological studies have focused on Quercus mongolica, a member of the Fagaceae family. However, research focusing specifically on pollen is limited. Moreover, bee pollen chemical composition varies significantly depending on its geographical origin and cultivation conditions. In this study, the flavonoid glycosides of Q. mongolica pollen were profiled using LC–MS/MS-based molecular networking, which revealed that the largest molecular cluster corresponded to flavonoid glycosides. A total of 69 flavonoid glycosides, primarily comprising 2 kaempferol derivatives, 14 quercetin derivatives, and 46 isorhamnetin derivatives, were annotated based on MS/MS fragmentation patterns, spectral library matches in GNPS (Global Natural Products Social Molecular Networking), and comparison with previously reported data. Two primary compounds, isorhamnetin 3-O-β-_D-xylopyranosyl (1→6)-β-_D-glucopyranoside and isorhamnetin-3-O-neohesperidoside, were identified by comparison with reference standards. This study offers foundational insights into the flavonoid diversity of Q. mongolica pollen, contributing to a broad understanding of its secondary metabolite profile. Full article

As the principal dietary source of lipids, edible oils (notably vegetable oils) exist in crude form predominantly as triacylglycerols (about 95%), with the remainder comprising impurities and diverse minor components. Therefore, the refining processes of vegetable oil are particularly important. The application potential of safflower seed oil (SSO) in both nutraceutical and pharmaceutical domains is attributed to its exceptionally high linoleic acid concentration and abundant polyphenolic constituents. However, a systematic analysis of SSO during physical refining has yet to be conducted. This study aims to investigate the effects of refining processes on the fatty acids of SSO compared with flaxseed oil (FSO). In this study, chemical analysis, gas chromatography and ultra-high-performance liquid chromatography were used to analyze and compare the physicochemical indexes, fatty acid composition, and the lipidomics of SSO and FSO. Results indicated that optimized refining significantly enhances quality parameters in both SSO and FSO. A total of 40 and 43 fatty acids were identified in SSO and FSO, respectively. Deacidification significantly altered their fatty acid profiles, particularly polyunsaturated fatty acids, with C18:2 and C18:3 being the most affected. A total of 20 significantly different lipids were screened (variable importance in projection > 1.5, p < 0.05) and were mainly classified as glycerophospholipids and glycerolipids, of which two lipids (C18:2 and C18:3 (9, 12, 15)) demonstrated particularly marked differences, suggesting that these lipid species represent significant discriminators between SSO and FSO groups; these two lipids exhibited significant alterations during the refining processes of SSO and FSO, respectively. Full article

Coriander (Coriandrum sativum L.) has significant value in the food industry due to its unique flavor and health benefits. However, its polyphenol content and antioxidant activity have not been systematically analyzed during storage. This study optimized the extraction process of coriander polyphenols using ultrasound-assisted extraction combined with response surface methodology. The polyphenol composition was systematically identified, and changes in polyphenol content and antioxidant activity during storage were investigated. The optimal process conditions for extracting coriander polyphenols were determined as 40% ethanol concentration, 1:121 g/mL material-to-liquid ratio, 81 °C extraction temperature, and 10 min extraction time. This optimized protocol yielded 16.231 mg GAE/g, a 119.28% increase over conventional methods using the same raw material. Fifty polyphenolic compounds were identified using high-resolution mass spectrometry. The main types of polyphenols identified were quercetin, kaempferol, and hydroxycinnamic acid derivatives. Notably, 41 of these compounds were reported in coriander for the first time. In vitro tests revealed that coriander polyphenols exhibit potent antioxidant properties, with IC₅₀ values of 73.43 μg/mL for DPPH and 82.15 μg/mL for ABTS. Furthermore, the polyphenol content and antioxidant capacity of coriander increased significantly during storage, with total phenolic content rising by 40.5%, DPPH activity by 32.5%, and ABTS activity by 56.5%. Key individual polyphenols showed differential changes: rutin continuously accumulated, while chlorogenic acid and ferulic acid exhibited an initial increase followed by a decrease. This study provides strong technical support for the use of coriander polyphenols in functional foods and medicines. Full article

This study aimed to valorize underutilized local ingredients by developing nutritionally enhanced pasta products enriched with sorghum and cork oak flours. The resulting pasta samples were characterized by their chemical composition, color attributes, functional properties, texture, microstructure, and antioxidant capacity. Semolina-based pasta showed higher protein content, while cork oak flour contributed significantly to lipid content, and sorghum flour was notably rich in fiber and minerals. Colorimetric analysis quantified visible differences in appearance, depending on the type of flour used. Functional assessment showed comparable water absorption indices across all samples; however, sorghum-enriched pasta exhibited significantly higher water solubility. Textural analysis indicated that sorghum reduced pasta adhesiveness and cohesiveness, whereas cork oak flour increased hardness, gumminess, and adhesiveness—likely due to its high fiber content, contributing to a stickier mouthfeel. Microstructural observations confirmed a denser and more compact matrix in pasta formulated with cork oak flour. Antioxidant analysis revealed that cork oak flour imparted the highest antioxidant potential, followed by sorghum and semolina. HPLC/ESI-TOF-MS profiling demonstrated a rich and diverse polyphenolic composition in the enriched samples. These formulations not only enhance the functional and nutritional profile of traditional pasta but also align with the increasing consumer demand for low-carbohydrate, fiber-rich foods. Full article