Search Results (5,088)

This study investigated the potential of high-voltage electrical discharge (HVED), as a green, non-thermal extraction technology, for recovering polyphenols from winter savory (Satureja montana L.). Key process parameters, including frequency (40, 70, 100 Hz) and extraction time (1, 5, 15, 30, 45 min), were optimized, using water as a solvent and maintaining a constant solid-to-liquid ratio of 1:100 g/mL. The extracts were characterized for total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH, ABTS, FRAP), while individual phenolics were quantified via HPLC-DAD. Multivariate chemometric analyses, including Pearson correlation, heatmap clustering, and principal component analysis (PCA), were employed to reveal relationships between extraction conditions, polyphenolic profiles, and antioxidant activities. The results showed strong correlations between TPC, TFC, and antioxidant activity, with compounds such as quercetin-3-D-galactoside, procyanidin A2, and rutin identified as key contributors. Among the tested conditions, extraction at 70 Hz for 45 min provided the highest polyphenol yield and bioactivity. The application of HVED demonstrated its potential as an efficient and environmentally friendly technique for obtaining phenolic-rich extracts. In addition, the use of chemometric tools provided useful insights for optimizing extraction conditions and understanding the contributions of specific compounds to bioactivity. These results support future applications in clean-label product development and contribute to broader efforts in sustainable ingredient production for the food, cosmetic, and nutraceutical sectors. Full article

Beer production produces significant amounts of brewers’ spent grain (BSG), a lignocellulosic by-product with important environmental and economic impacts. Despite its high moisture content and rapid microbial breakdown, BSG has a stable, nutrient-rich composition, especially high in protein, fiber, and polyphenolic compounds. While its perishability limits direct use in food systems, BSG is often repurposed as livestock feed. Recent advances in bioprocessing and extraction technologies have expanded their use across different sectors. This review explores the composition of crude BSG and evaluates innovative valorization methods, including recovering bioactive compounds with pharmaceutical and nutraceutical value, and converting them into biofuels such as biogas, biodiesel, and bioethanol. Special focus is given to methods involving enzymatic hydrolysis, fermentation, and chemical extraction to isolate proteins, peptides, amino acids, sugars, and polyphenols. By analyzing emerging applications and industrial scalability challenges, this review highlights BSG’s growing role within circular economy models and its potential to promote sustainable innovations in both the brewing industry and the wider bioeconomy. Full article

Polyphenols are structurally diverse plant metabolites that have attracted significant interest. Their compositions are versatile, depending on their structures, including the number of rings in the polyphenol composition. Based on these attributes, polyphenols can be classified as flavanols, anthocyanins, flavones, phenolic acids, stilbenes, and lignans. Polyphenols mainly possess inhibition of viral replication, interference with viral protein synthesis, and modulation of immune responses, providing significant antiviral effects against several viruses, including herpes simplex virus, hepatitis C virus, and influenza. They are crucial for medical compounds in diverse, versatile treatments, namely in diabetes, cardiovascular disorders, cancer, and neurodegenerative problems. Plants are the primary source of bioactive molecules, which are valued for their anti-inflammatory, antioxidant, anticancer, and antiviral activities. Especially, polyphenols are extracted as the most abundant bioactive compounds of plants. Moreover, viral infections are one of the major factors in illnesses and diseases, along with bacteria and fungi. Numerous in vitro and in vivo studies report antiviral activity against SARS-CoV-2, Mayaro virus, dengue virus, herpesvirus, and influenza A virus, though clinical validation remains limited. Additionally, inhibition of viral entry, interference with viral replication, modulation of host immune response, and direct virucidal effects were examined. Full article

The historical co-production of olive oil and wine has influenced the Mediterranean landscape and economy. Olive oil and wine production generates substantial organic waste, including olive pomace, grape pomace, and wastewater, which poses environmental challenges if untreated. These byproducts contain bioactive compounds, including polyphenols, such as hydroxytyrosol, resveratrol, and flavonoids, which possess antioxidant and anti-inflammatory properties, making them valuable for the development of functional foods and nutraceuticals. A combined waste valorization strategy can enhance bioactive compound recovery and align it with circular economic principles. The incorporation of olive oil and wine byproducts into food matrices, such as bread, pasta, dairy products, baked goods, chocolates, beverages, and processed items, has been explored to enhance antioxidant content, dietary fiber, and nutritional value. However, successful integration depends on maintaining acceptable sensory qualities and addressing the technical challenges in extraction, processing, and regulatory compliance. Realizing the potential benefits of dual valorization requires a systemic shift integrating scientific innovation, regulatory adaptability, and consumer engagement, guided by evidence, transparent communication, and inclusive governance to ensure that sustainability goals translate into environmental, economic, and public health outcomes. Full article

The pisco industry generates significant environmental waste, particularly grape pomace, which is a rich source of phenolic compounds. Emerging extraction technologies offer promising alternatives for recovering these bioactive components. This study evaluated enzyme-assisted extraction (EAE) and pressurized liquid extraction (PLE) techniques using response surface methodology to optimize phenolic compound yield and antioxidant capacity. Specifically, a D-optimal design was applied for EAE, and a Box–Behnken design was applied for PLE. The optimal extraction conditions for EAE were 0.75 U/mL of tannase, 40 U/mL of cellulase, 20 °C, and 15 min. For PLE, the optimal parameters were 54% ethanol, 113 °C, and three extraction cycles. These conditions yielded 38.49 mg GAE g⁻¹ dw and 50.03 mg GAE g⁻¹ dw of total polyphenols and antioxidant capacities of 342.47 μmol TE g⁻¹ dw and 371.00 μmol TE g⁻¹ dw, respectively. The extracts obtained under optimal conditions were further characterized through chromatographic techniques to determine their phenolic profiles. Seven phenolic compounds were identified: gallic acid, catechin, epicatechin, 4-hydroxybenzoic acid, quercetin-3-rutinoside hydrate, quercetin-3-O-rhamnoside, and kaempferol. PLE extracts exhibited the highest concentration of these compounds. These findings demonstrate that recovering antioxidant-rich phenolic compounds from pisco grape pomace using innovative extraction methods is a viable strategy for obtaining functional ingredients and supporting sustainable industrial practices. Full article

The progression of type 2 diabetes mellitus (T2DM) is shaped by a multifaceted interplay among genetic, behavioral, and environmental factors, alongside gut dysbiosis. Cinnamon, being abundant in polyphenols and flavonoids, shows significant antioxidant effects. Studies have substantiated that cinnamon contributes to the management of glucose and lipid metabolism. However, the anti-diabetic efficacy of cinnamon is not completely understood. The objective of this research was to clarify the anti-diabetic mechanism associated with cinnamon extract through a combination of chemical profiling, network pharmacology, and in vivo investigations. The results indicated that 32 chemical ingredients, including quercetin, were identified through UPLC-Q-TOF-MS. Network pharmacology revealed that 471 targets related to 14 compounds were screened. The analysis of GO enrichment revealed that the primary pathways were notably enhanced in the metabolism of insulin and glucose. In vivo analyses showed that cinnamon could effectively alleviate hyperglycemia, insulin resistance, and lipid metabolism abnormalities via increased relative abundance of Akkermansia and Ligilactobacillus at the genus level and a decreased Firmicutes/Bacteroidetes ratio at the phylum level. Moreover, cinnamon reduced the serum levels of lipopolysaccharide (LPS) and proinflammatory cytokines (IL-6 and TNF-α) and significantly increased the colon Zonula occludens-1 (ZO-1) and occludin protein levels. It was also observed that cinnamon improved the fecal SCFA levels (acetic, propionic, butyric, valeric and caproic acid), while also modifying the bile acid (BA) profile and increasing the conjugated-to-unconjugated BA ratio. The Western blotting analysis further demonstrated that cinnamon activated intestinal FXR/FGF15 and hepatic PI3K/AKT signaling pathways. In summary, the finding confirmed that cinnamon ameliorated glucose and lipid metabolism disorders by safeguarding the intestinal barrier and modulating the gut microbiota and metabolites, thereby activating intestinal FXR/FGF15 and hepatic PI3K/AKT signaling pathways. Full article

The green synthesis of zinc oxide nanoparticles (ZnO NPs) using Artemisia absinthium L. extract has gained considerable attention due to its eco-friendly approach and potential applications in food science. This study investigates the synthesis and characterization of Artemisia-mediated ZnO NPs, focusing on their physicochemical properties. The nanoparticles were characterized using ultraviolet–visible spectroscopy (UV–Vis), Fourier transform infrared spectroscopy (FT-IR), field emission scanning electron microscopy (FE-SEM), and energy dispersive X-ray spectroscopy (EDX). Successful synthesis was achieved through a co-precipitation method, resulting in an average particle size of 36.6 nm. The presence of polyphenols and flavonoids in A. absinthium L. extract acted as both a reducing agent and stabilizer for the nanoparticles. The physicochemical characterization revealed strong absorption peaks indicative of ZnO, confirming successful nanoparticle formation. In addition to the structural findings, this study presents novel insights by demonstrating that Artemisia-mediated ZnO NPs possess significantly enhanced antimicrobial activity compared to both pure ZnO NPs and the plant extract alone. The biosynthesized nanoparticles exhibited notably lower minimum inhibitory concentration (MIC) and minimum bactericidal/fungicidal concentration (MBC/MFC) values against Staphylococcus aureus, Escherichia coli, and Candida albicans, suggesting a strong synergistic effect between ZnO and the phytochemicals of A. absinthium L. Thus, the study confirms and quantifies the superior antibacterial potential of Artemisia-derived ZnO NPs, offering promising implications for food, biomedical and pharmaceutical applications. Full article

Due to its health-promoting properties, resveratrol is one of the most desirable compounds in many industries. Hence, this work focused on finding the conditions of its extraction from Japanese knotweed which could be used on an industrial scale to obtain extracts with the best antioxidant properties. The contribution of polyphenolics to the activity of the obtained isolates was also assessed in this study. Ultrasound-assisted solvent extraction was used to prepare extracts in various solvents under conditions differing in extraction time, temperature, and ultrasound frequency. The extracts were tested for their ability to neutralize radicals and reduce metal ions. It was shown that although the best extractant was the same water–alcohol mixture, the optimal conditions for the extraction of resveratrol and polyphenols were different: 10 min, 50 °C and 80 kHz for resveratrol (for which the highest contents of resveratrol equals 0.91 mg/g was obtained) and 20 min, 25 °C and 37 kHz for polyphenolics (for which the total phenolic content equals 31.28 mg of gallic acid/g was determined) Under the latter conditions, one of the best antioxidant activities was also obtained. The results confirm that Japanese knotweed, despite its bad reputation in Europe as a very invasive species, can be used as a source of sought-after resveratrol and polyphenols. Full article

Background: Avocado (Persea americana) peels account for ~20% of the fruit weight and are rich in bioactive compounds, offering significant revalorization potential. This study optimized the extraction parameters of phenolics using ultrasound- (UAE) and microwave-assisted technologies (MAE) with a Central Composite Design (CCD). Methods: The extraction variables included EtOH concentration (0–100%), temperature (13–47 °C for UAE and 55–95 °C for MAE), and time (3–37 min for UAE and 3–27 min for MAE). Total antioxidant capacity (TAC) and total phenolic compounds (TPC) were measured, while individual phenolics were analyzed via HPLC/MS. Results: EtOH concentration was the most influential variable, with optimal conditions involving 94.55% EtOH and moderate temperatures over short times (45 °C for 5 min in UAE and 67 °C for 12 min in MAE). Both techniques yielded comparable results for effective conditions, though MAE required higher temperatures and longer times. In this sense, the data show that UAE extracted higher concentrations of procyanidins (+15%), demonstrating superior performance using a lower time and temperature, making it more efficient. Conclusions: UAE and MAE effectively extract antioxidants, promoting sustainability in the agri-food sector. Full article

This study offers a detailed assessment of the polyphenolic composition and antioxidant, anti-inflammatory, and cardioprotective properties of lyophilized extracts derived from the aerial parts of Agastache mexicana and Agastache scrophulariifolia. The polyphenolic content was determined through the quantification of total polyphenols, flavonoids, and caffeic acid derivatives, complemented by LC-MS profiling. The antioxidant activity was evaluated in vitro using DPPH and FRAP assays, while the in vivo antioxidant and anti-inflammatory effects were investigated in a rat model of turpentine-oil-induced acute inflammation. Cardioprotective potential was assessed in a separate rat model of isoprenaline-induced myocardial infarction. Phytochemical analysis revealed a complex polyphenolic profile for both species, with tilianin and rosmarinic acid identified as predominant compounds. In the DPPH assay, both extracts exhibited marked radical scavenging activity (IC₅₀: 65.91 ± 1.21 μg/mL for A. mexicana; 68.64 ± 2.48 μg/mL for A. scrophulariifolia). In the in vivo assays, the administration of the extracts significantly decreased pro-oxidant biomarkers (TOS, OSI, MDA, NO) and enhanced antioxidant markers (TAC, SH groups). Furthermore, the extracts led to a significant reduction in serum levels of GOT, GPT, and CK-MB in rats subjected to myocardial injury, supporting their cardioprotective efficacy. Overall, the results suggest that A. mexicana and A. scrophulariifolia represent promising natural sources of polyphenolic compounds with potential therapeutic value in oxidative-stress-related inflammatory and cardiovascular disorders. Full article

The polyphenolic extract from Lycium chinense fruits cultivated in Ukraine was surveyed for antioxidant and anticancer activity against HT-29 colorectal cancer cells. The total phenolic compounds and total flavonoid content were analyzed through the Folin–Ciocalteu and aluminum chloride procedure, respectively, while the antioxidant activity in vitro was assessed using DPPH radical scavenging and β-carotene bleaching assays. Anticancer effects were established using the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay. The TPC was 11.3 mg GAE/g dry weight, while the TFC was 7.3 mg rutin/g dry weight. The extract demonstrated an antioxidant capacity (DPPH IC₅₀ = 125.9 ± 12.6 µg/mL), lipid peroxidation inhibition (23.5 ± 2.1% in the β-carotene assay) and the inhibition of HT-29 colorectal cancer cells (GI₅₀ at 72 h = 250 µg/mL). These findings provide the first evidence of the anticancer potential of Lycium chinense against human colorectal cancer cells, supporting its application as a source of bioactive compounds for the development of functional foods with antitumor properties. Full article

The growing concern over the presence of polycyclic aromatic hydrocarbons (PAHs) in grilled meats has intensified the search for natural mitigation strategies. This study evaluates the effect of red grape pomace (RGP), a natural by-product with antioxidant properties, on the lipid stability, color, fatty acid profile, volatile compounds, and PAHs formation in barbecued pork burgers. Unlike previous studies focusing on polyphenol extracts, this work investigates, for the first time, the direct incorporation of whole RGP stabilized by high hydrostatic pressure (HHP), a method that preserves its bioactive profile and ensures food safety. Incorporation of RGP at different levels (0.5%, 1%, and 3%) demonstrates its potential as a functional ingredient in meat products. Our results show that RGP effectively inhibits lipid oxidation, as indicated by significantly lower malondialdehyde (MDA) levels (p < 0.001) compared to control batches. It also modified the fatty acid profile by reducing saturated fatty acids and increasing the linoleic acid content (up to 15.56% at the 3% level). As the RPG concentration increased, color parameters (lightness, redness, yellowness, chroma, and hue) decreased significantly (p < 0.001), particularly at higher pomace levels (1% and 3%). The RGP did not significantly affect the PAH concentration, indicating its safe use in barbecued products. However, it selectively influenced volatile compounds, decreasing the hydrocarbon levels at higher concentrations, likely due to its antioxidant properties. These findings suggest that stabilized RGP may serve as a natural additive that enhances the nutritional quality and reduces lipid oxidation, without promoting PAH formation in thermally processed meats. Full article

This study aimed to investigate the effect of the type of sweetener used (xylitol, stevia, cane sugar) on the quality of liqueurs made from Vaccinium myrtillus L. and Vaccinium corymbosum L. fruits. The quality assessment was performed based on selected organoleptic and physicochemical features, with particular emphasis on the health-promoting potential of the produced beverages. The liqueurs were assessed in terms of their physicochemical parameters: pH, total acidity, density, total soluble solids, color, ethanol and polyphenol contents, and redox potential. Antioxidant capacities were determined by a 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity assay and ferric reducing antioxidant power (FRAP). The Qualitative Descriptive Analysis method was employed for their sensory assessment. The sensory profiling method was used to determine the intensity of the flavor sensations. The study results showed that the type of sweetener did not affect the antioxidative properties of the liqueur. The ABTS test yielded values from 1081.88 to 1238.13 μmol Tx/100 mL, the DPPH test from 348.8 to 367.88 μmol Tx/100 mL, and the FRAP test from 594.20 to 653.20 μmol FeSO₄/100 mL. However, the sweetening substrate affected the content of polyphenolic compounds in the resulting products, but by no more than 15%. The liqueur sweetened with xylitol had a comparable extract content to that sweetened with cane sugar. All three variants of liqueurs were accepted by the evaluation panel, and their overall qualities were comparable in the sensory assessment. It is, therefore, possible to produce a high-quality liqueur with a reduced caloric value, which will potentially increase its attractiveness for consumers. Full article

This study employed high-pressure ultrasonic-microwave-assisted extraction (HP-UMAE) to extract gingerols from ginger. The extraction yield and total polyphenol content of the extracts were determined. Their antioxidant activity was assessed by DPPH and ABTS radical scavenging assays, and compared with extracts obtained by leaching extraction, reflux extraction, ultrasonic-assisted extraction (UAE), microwave-assisted extraction (MAE), and ultrasonic-microwave-assisted extraction (UMAE). The results demonstrated that HP-UMAE achieved the highest extraction yield and the strongest ABTS radical scavenging activity among the evaluated methods. Furthermore, HP-UMAE extracts exhibited the highest concentrations of key gingerol constituents: 6-gingerol (14.29 mg/L), 8-gingerol (0.38 mg/L), 10-gingerol (1.95 mg/L), and 6-shogaol (4.32 mg/L). This enhanced efficacy is attributed to the synergistic combination of ultrasonic cavitation and microwave-induced thermal effects under elevated pressure. This synergy creates conditions promoting cellular wall disruption, facilitating the release of intracellular components, while concurrently enhancing solvent penetration and gingerol solubility. Scanning electron microscopy (SEM) analysis confirmed the significant structural damage inflicted on ginger cell walls following HP-UMAE treatment. The process parameters for HP-UMAE were optimized using single-factor experiments. The optimal extraction conditions were determined as follows: microwave power 800 W, ultrasonic power 1000 W, liquid-to-solid ratio 55:1, and temperature 100 °C (corresponding pressure 2 MPa). Under these optimized parameters, the extraction yield and ABTS radical scavenging rate reached their peak performance, yielding values of 4.52% and 43.23%, respectively. Full article

The lyophilised sumac (Rhus coriaria L) extract (LSE), in amounts of 0.25, 0.5, 1.0, 1.25, and 1.5 g/100 ml of juice, was incorporated into carrot juice, and its properties were assessed after 24, 48, and 72 h. A product without the lyophilised sumac extract served as the control. The highest supplementation level enhanced the physicochemical characteristics of carrot juice, increasing carotenoid and polyphenolic contents by 22% and 70% on the first day. The LSE significantly boosted antioxidant activity, yielding over a tenfold increase, while reducing capacity was elevated more than sevenfold. LC-MS analysis confirmed the presence of bioactive compounds, such as chalcones, flavonols, flavones, and phenolic acids, further validating the extract’s functional potential. Acidity and redness exhibited a proportional increase with the rising concentrations of the additive used. Additionally, microbial growth, including aerobic mesophiles, yeasts, and moulds, was markedly suppressed. After 72 h, the total count of aerobic microorganisms and yeasts/mould was reduced by 5.64 log and 4.94 log, respectively, compared to the control. The lyophilised sumac extract, rich in valuable bioactive compounds with antioxidant properties, effectively preserved freshly pressed carrot juice, mitigating spoilage and extending its shelf life. This form of sumac serves as a sustainable beverage additive, minimises food waste, and aligns with clean-label trends. Full article