Search Results (144)

The medicinal plants industry generates approximately 30 million tons of by-products annually, most of which remain underutilized. The common nettle (Urtica dioica L., Urticaceae) is a valuable medicinal plant, rich in polyphenols, vitamins, and essential fatty acids, widely used in food and pharmaceutical applications. Its by-products still lack sustainable valorization strategies. This study aimed to valorize nettle tea by-products and flowers using green extraction techniques and microbial biotransformation. Lyophilized aqueous/ethanolic extracts were fermented with Ligilactobacillus salivarius ATCC 11741 to assess whether fermentation could enhance the content and bioavailability of phenolic compounds while maintaining probiotic viability. The results showed that fermentation significantly increased phenolic content and antioxidant activity, with chlorogenic acid concentrations increasing up to 4-fold and caffeic acid derivatives up to 2.5-fold. L. salivarius remained viable during fermentation, demonstrating the potential for the production of added-value extracts and probiotic biomass. These findings indicate that nettle by-products can be efficiently converted into functional ingredients through low-energy, environmentally friendly processes, supporting sustainable production and waste valorization. Full article

As the increasing demand for clean-label, plant-based, and functional food systems, bigels, an innovative biphasic structured system composed of both hydrogels and oleogels, have emerged as promising research focus for delivering functional ingredients in the food, pharmaceutical, and cosmetic fields. Plant-based bigels, formulated from edible biopolymers and vegetable oils, represent a sustainable and regulatory-compliant delivery platform. This review critically reviews the recent advances in the structural design and stabilization of plant-based bigels, with an emphasis on the regulation of phase behavior and interfacial interactions. Advanced strategies, including stimuli-responsive gelation, Pickering interfaces, and semi-interpenetrating networks, are explored to improve stability and enable targeted gastrointestinal release. Applications in the delivery of polyphenols, omega-3 fatty acids, lipophilic vitamins, and probiotics are highlighted, underscoring the relationship between structural construction and delivery performance. Furthermore, current challenges and potential solutions concerning stability enhancement, bioavailability improvement, and industrial scalability are outlined. Future research directions are proposed to address existing gaps and to further exploit the potential of plant-based bigels for functional compound delivery. Full article

Cottonseed meal (CSM), an important protein-rich feed ingredient, faces limited utilization in livestock diets due to the presence of free gossypol (FG)—a potent antinutritional toxin. This study aimed to isolate FG-degrading bacteria from the cotton bollworm, Helicoverpa armigera, and to evaluate their potential as probiotics in vitro. Eleven gossypol-tolerant strains were isolated from the gut of Helicoverpa armigera larvae using a screening medium containing gossypol as the sole carbon source. Among these, four lactic acid bacteria strains—Pediococcus acidilactici GM-NP, Pediococcus acidilactici GM-P, Enterococcus faecalis GM-6, and Weissella confusa GM-2—were selected for further investigation of their gossypol degradation capacity and probiotic potential. Probiotic characterization revealed that all strains exhibited tolerance to gastrointestinal fluids and bile salts, safe γ-hemolysis, and strong auto-aggregation, cell surface hydrophobicity, and antimicrobial activity. Solid-state fermentation of CSM with these strains reduced FG content by more than 50%, increased crude protein by over 6%, and elevated acid-soluble protein content by more than 70%, thereby effectively enhancing the nutritional quality of CSM. This study is the first to demonstrate that bacterial isolates from the gut of Helicoverpa armigera possess concurrent high-efficiency gossypol degradation and probiotic properties, providing a theoretical foundation for developing novel probiotic resources and promoting the safe utilization of CSM. Full article

Background: Lophatheri Herba, a traditional East Asian herb with documented food uses, contains bioactive flavonoids. This study investigated how Aspergillus oryzae fermentation modifies its short-chain fatty acids (SCFAs) and metabolome, and evaluated the fermented product’s impact on intestinal barrier function in mice. Methods: Fermented leaf extracts were analyzed via GC-MS/LC-MS for SCFAs and metabolites. Forty-eight mice were divided into control (standard diet) and three experimental groups (25, 50, 100 mg/kg/day fermented product). After a 4-week intervention, duodenal morphology, colonic cytokines (IL-6/IL-1β), and cecal microbiota were assessed. Results: We identified significant SCFAs optimization. Significantly increased: acetic acid; butyric acid (p < 0.001); isobutyric acid (p < 0.01); isovaleric acid (p < 0.05). No significant change: propionic acid and isohexanoic acid. Significantly decreased: valeric acid and hexanoic acid (p < 0.001). Metabolomic remodeling showed (i) flavonoid pathway activation and (ii) key metabolite upregulation (daidzein, 4,7-dihydroxyflavone, 3,7-dimethylquercetin, aloe-emodin, soyasapogenol M1, etc.). Gut function peaked at 100 mg/kg with 18% higher duodenal villus height (p < 0.05), improved villus/crypt ratio, and reduced IL-6/IL-1β. Probiotic taxa including Lactobacillus, unclassified f__Lachnospiraceae, Dubosiella, and Monoglobus increased. Conclusions: Fermented Lophatheri Herba protects gut health through synergistic SCFAs optimization, flavonoid enrichment, and probiotic proliferation, supporting its potential as a microbiota-targeting functional food ingredient. Full article

Functional foods enriched with bioactive compounds—including vitamins, minerals, polyphenols, probiotics, fatty acids, and amino acids—have gained growing attention due to their ability to modulate immune responses. This review aims to summarize and critically evaluate evidence from both preclinical and clinical studies on the immunomodulatory effects of these compounds. A structured literature search was performed across major scientific databases in accordance with PRISMA 2020 guidelines. Seventy studies met the predefined eligibility criteria and were included. Evidence indicates that functional ingredients support immune function via antioxidant, anti-inflammatory, and microbiome-mediated pathways. Clinical trials further report benefits including a reduced risk of respiratory infections and enhanced vaccine responses. Nonetheless, important challenges remain regarding bioavailability, inter-individual variability, and the long-term safety of supplementation. Emerging research on precision nutrition and innovative delivery systems may further enhance the efficacy of these bioactive compounds. Overall, functional foods and nutraceuticals show strong potential as adjunct strategies for maintaining immune health; however, further well-designed clinical studies are required to confirm their translational applicability. Full article

Kefir is a historic dairy-fermented beverage produced using lactic acid bacteria and yeast as a starter culture and is considered nutritious with a good taste. Many studies have been conducted to incorporate various possible functional materials into kefir to enhance its nutritional value. This study aims to enrich kefir with 0.25% and 0.5% of Stinging nettle (Sn) powder before fermentation to improve its nutritional value. Stinging nettle (Urtica dioica) is a nutritious and multifunctional herb with a variety of healthful components such as fibers and polyphenols; it has significant potential as a useful food functional ingredient. The physicochemical, microbial, and nutritional properties of kefir fortified with Sn were examined weekly during refrigerated storage for 21 days. The results showed that adding Stinging nettle significantly (p < 0.05) increased the probiotic counts from 7.90 ± 0.22 log to 8.46 ± 0.19 log CFU/g, antioxidant activity (4%), and total polyphenol contents (5%) in kefir yogurt after 12 days of refrigerated storage. The addition of Sn also had a positive effect on the acidity of kefir and increased the viscosity and the syneresis to a certain extent. Furthermore, adding Sn increased lactic acid bacteria counts and the production of short-chain fatty acids after in vitro digestion and colonic fermentation. The results of this study indicated the potential use of Sn powder as a functional ingredient in kefir yogurt and other similar products. Full article

Technological advancements, shifting consumer preferences, and societal changes drive the cosmetics industry to evolve continuously. The cosmetics industry is experiencing a renaissance, with new ingredients that are more environmentally friendly, natural, and transparent in terms of sourcing and manufacturing and, last but not least, which are also multifunctional. The use of technology in cosmetics has been rising, including AI (artificial intelligence) and AR (augmented reality) for virtual try-ons, skin analysis tools, and smart beauty devices that provide at-home skincare treatments. Meanwhile, fermented cosmetic ingredients are becoming increasingly popular in the beauty industry due to their improved efficacy and skin benefits. The benefits include enhanced absorption, improved stability (due to the self-produced preservatives), microbiome-friendliness (supporting the skin’s microbiome), and anti-inflammatory and soothing effects. The most common cosmetic ingredients produced by microorganisms are fermented rice, soy, green tea, fruits, and vegetables. Our laboratory investigates a mineral rock called alginite, which has shown many benefits in other fields, such as agriculture and cosmetics (e.g., as a facemask). It has been proven that alginite combined with LAB (lactic acid-producing bacteria) probiotics is beneficial for health and can increase biomass production. However, cell lysates with alginite have never been investigated for cosmetic purposes. This study aimed to investigate the potential of alginite, a mineral rock, in enhancing the cosmetic properties of LAB lysates, specifically focusing on antioxidant effects, skin-whitening properties, and, in preliminary tests, skin-moisturising effects. LAB strains were cultured with and without alginite, and the resulting cell lysates were analysed for these cosmetic applications. The preliminary results suggested that alginite may boost the hydrating effect of LAB lysate, increasing it tenfold compared to LAB lysate alone. The antioxidant effect was enhanced fivefold in the case of Lactobacillus acidophilus when cultured with alginite. However, no significant effect was observed on mushroom tyrosinase inhibition, suggesting no impact on pigment formation. Further research is needed to fully understand the mechanisms underlying these effects and to explore potential applications in cosmetic formulations. Limitations of this study include the focus on specific LAB strains and the need for in vivo studies to confirm the observed effects on human skin. Full article

The growing demand for health-promoting food products has led to increased efforts to develop formulations enriched with probiotics and dietary fiber (DF). While traditional fermented foods remain widely recognized sources of probiotics, there is a pressing need to innovate novel, nutritious, and high-quality alternatives that also incorporate additional functional ingredients. In the context of sustainable consumption and health-conscious dietary trends, fruit and berry pomace has emerged as a promising source of DF with prebiotic potential, supporting the growth and activity of beneficial gut microorganisms. A growing body of research emphasizes the potential of pomace valorization, showcasing its relevance in the development of value-added food products. This review explores the key features and selection principles for probiotic strains, particularly those from the former group of Lactobacillus species, alongside opportunities for combining probiotics with fruit and berry pomace in functional food matrices. Special attention is given to the physiological and technological attributes of DF derived from pomace, which are critical for their successful application in food systems and their potential synergistic effects with probiotics. Although numerous probiotic-enriched products are currently available, DF remains an underutilized component in many of these formulations. Research has predominantly focused on dairy-based applications; however, the increasing demand for plant-based diets calls for a shift towards non-dairy alternatives. Looking forward, future innovations should prioritize the integration of probiotics and pomace-derived DF as symbiotic systems into plant-based food products, with an emphasis on their dual roles as nutritional enhancers and potential prebiotics. Full article

Agricultural by-products, such as banana pseudostems (BPS), present a sustainable solution for waste reduction and the recovery of valuable metabolites with biotechnological applications. This study investigated the potential of BPS as a substrate for bio-fermentation, specifically for the cultivation of lactic acid bacteria (LAB). Maçã cultivar BPSs (MBPS) and Nanica cultivar BPSs (NBPS) flour samples showed differences in carbohydrate composition, especially in resistant starch (16.7 and 2.7%), cellulose (27.0 and 52.4%), and hemicellulose (25.4 and 33.8%), respectively. Phenolic compound content in NBPS was higher than in MBPS (193.9 and 153.5 GAE/100 g, respectively). The BPS starches and flour were well assimilated by the probiotic LAB cultures. Limosilactobacillus fermentum SJRP30 and SJRP43 showed significant growth in media with gelatinized Maçã flour (GMF) and non-gelatinized Nanica flour (NGNF) BPS by-products (Log 9.18 and 9.75 CFU/mL, respectively), while Lacticaseibacillus rhamnosus GG exhibited the highest growth (Log 11.31 CFU/mL) in the medium with NGNF BPS by-products. The probiotic Lbs. casei SJRP146 and Lmb. fermentum SJRP30 and SJRP43 presented high enzymatic activity and the ability to assimilate D-xylose. Only Lactobacillus delbrueckii subsp. bulgaricus SJRP57 and SJRP49 were able to assimilate starch. Their prebiotic potential under in vitro gastrointestinal digestion was evidenced by promoting the selected probiotic bacteria’s protection and maintaining their viable cells after challenging conditions, likely associated with the BPS composition. Lab. delbrueckii subsp. bulgaricus SJRP57, Lacticaseibacillus casei SJRP145, and Lmb. fermentum SJRP43 performed similarly to the commercial strain Lbs. rhamnosus GG. These results demonstrate the feasibility of using cost-effective and abundant agricultural waste as a promising sustainable ingredient with potential prebiotic activity, via eco-friendly production methods that do not require chemical or enzymatic extraction. Full article

Although epidermal growth factor (EGF) has potential wide applications in the cosmetic industry, it still has limitations, such as a costly purification process and low stability in the surrounding environment. To overcome these limitations, we developed genetically modified Pediococcus pentosaceus CBT SL4, which can secrete EGF protein in growth media, thereby producing probiotic-derived PP-EGF culture medium supernatant (PP-EGF-SUP). Even at low EGF concentrations, PP-EGF-SUP exhibited EGF activities, such as cell scratch wound healing, tyrosinase inhibition, and improvements in anti-wrinkle factors, similar to or stronger than those of recombinant human EGF (rhEGF), which was used as a positive control. PP-EGF-SUP exhibited strong additional biological activities, such as antioxidant, anti-inflammatory, and anti-microbial activities, even though rhEGF did not have such properties. PP-EGF-SUP could be easily transformed to PP-EGF-SUP dried powder (PP-EGF-DP) using the freeze-drying method, and it could also be well resolved in water up to 20 mg/mL; furthermore, it still maintained its bioactivity after the manufacturing process. To determine melasma improvement efficacy, a human application test was performed using melasma ampoules containing 1% or 5% PP-EGF-DP formulations for four weeks. When comparing the melasma values before and after treatment, it was found that the light melasma value statistically decreased by 3.38% and 3.79% and that the dark melasma value statistically decreased by 1.74% and 2.93% in the test groups applying the 1% and 5% PP-EGF-DP melasma ampoules, respectively. In addition, the melasma area also decreased by 21.21% and 29.1%, while the control group showed no statistical difference. During the study period, no significant adverse skin reactions were observed due to the application of the PP-EGF-DP melasma ampoule. In conclusion, PP-EGF-DP may offer unique advantages in the cosmetic ingredient market, such as safety (as a probiotic derivative), stability (postbiotics protect EGF activity), and diverse bioactivities (activity potentiation and postbiotic-derived biological activities). Full article

Coffee silverskin (CS), a by-product generated during coffee roasting, contains high levels of xylan hemicellulose and protein, making it a promising substrate for functional ingredient production. This study developed an integrated bioprocess to simultaneously produce bioactive peptides and xylooligosaccharides (CS-XOS) from CS. Conventional alkaline extraction (CAE) under optimized conditions (1.0 M NaOH, 90 °C, 30 min) yielded 80.64 mg of protein per gram of CS and rendered the solid residue suitable for XOS production. Enzymatic hydrolysis of the extracted protein using protease_SE5 generated low-molecular-weight peptides (0.302 ± 0.01 mg/mL), including FLGY, FYDTYY, and FDYGKY. These peptides were non-toxic, exhibited in vitro antioxidant activity (0–50%), and showed ACE-inhibitory activities of 60%, 26%, and 79%, and DPP-IV-inhibitory activities of 19%, 18%, and 0%, respectively. Concurrently, the alkaline-treated CS solid residue (ACSS) was hydrolyzed using recombinant endo-xylanase, yielding 52.5 ± 0.08 mg of CS-XOS per gram of ACSS. The CS-XOS exhibited prebiotic effects by enhancing the growth of probiotic lactic acid bacteria (μ_max 0.100–0.122 h⁻¹), comparable to commercial XOS. This integrated bioprocess eliminates the need for separate processing lines, enhances resource efficiency, and provides a sustainable strategy for valorizing agro-industrial waste. The co-produced peptides and CS-XOS offer significant potential as functional food ingredients and nutraceuticals. Full article

This study aimed to develop a functional powder using whey and milk matrices, leveraging the protective capacity of chia–alginate hydrogels and the advantages of electrohydrodynamic spraying (EHDA), a non-thermal technique suitable for encapsulating probiotic cells under stress conditions commonly encountered in food processing. A hydrogel matrix composed of chia seed mucilage and sodium alginate was used to form a biopolymeric network that protected probiotic cells during processing. The encapsulation efficiency reached 99.0 ± 0.01%, and bacterial viability remained above 9.9 log₁₀ CFU/mL after lyophilization, demonstrating the excellent protective capacity of the hydrogel matrix. Microstructural analysis using confocal laser scanning microscopy (CLSM) revealed well-retained cell morphology and homogeneous distribution within the hydrogel matrix while, in contrast, scanning electron microscopy (SEM) showed spherical, porous microcapsules with distinct surface characteristics influenced by the encapsulation method. Encapsulates were incorporated into beverages flavored with red fruits and pear and subsequently freeze-dried. The resulting powders were analyzed for moisture, protein, lipids, carbohydrates, fiber, and color determinations. The results were statistically analyzed using ANOVA and response surface methodology, highlighting the impact of ingredient ratios on nutritional composition. Raman spectroscopy identified molecular features associated with casein, lactose, pectins, anthocyanins, and other functional compounds, confirming the contribution of both matrix and encapsulants maintaining the structural characteristics of the product. The presence of antioxidant bands supported the functional potential of the powder formulations. Chia–alginate hydrogels effectively encapsulated L. reuteri, maintaining cell viability and enabling their incorporation into freeze-dried beverage powders. This approach offers a promising strategy for the development of next-generation functional food gels with enhanced probiotic stability, nutritional properties, and potential application in health-promoting dairy systems. Full article

Background/Objectives: Green tripe (GRET) is rich in essential fatty acids, vitamins, calcium, phosphorus, and other nutrients and contains various beneficial microorganisms, including lactobacillus, along with feed components consumed by ruminants. Methods: In this study, Latilactobacillus sakei and L. curvatus were isolated from GRET and evaluated for their potential as probiotics, focusing on their anti-inflammatory properties and ability to modulate inflammatory responses. Results: When heat-killed L. sakei or L. curvatus (10⁸ CFU/mL) and their metabolites (0.5 mg/mL) were applied to RAW 264.7 macrophages stimulated with LPS, nitric oxide (NO) production was reduced by approximately 10–35% and 2–11%, respectively. Furthermore, the expression levels of key anti-inflammatory cytokines, TNF-α and IL-6, were suppressed by more than 5%. These effects were not due to cytotoxicity but instead due to genuine anti-inflammatory activity. In addition, both strains exhibited antioxidant activity, as demonstrated by their performance in ABTS and FRAP assays. Conclusions: These findings suggest that L. sakei and L. curvatus have significant antioxidant and anti-inflammatory properties, highlighting their potential as probiotics and prebiotics. Moreover, these newly isolated strains from GRET are expected to serve as valuable functional ingredients for developing health-promoting foods and dietary supplements. Full article

Roasted coffee silverskin (RCSS) is a by-product of coffee production characterized by its content of phenolic compounds, both free and bound to macromolecules. In this study, RCSS was fermented to release these compounds and consequently increase its value as a functional food ingredient. Fermentation was carried out using yeast, acetic acid bacteria, and lactic acid bacteria, either as single strains or as a designed microbial consortium. The latter included Saccharomycodes ludwigii, Gluconobacter oxydans, and Levilactobacillus brevis, mimicking a symbiotic culture of bacteria and yeast commonly used in kombucha fermentation (SCOBY). This symbiotic microbial culture consortium demonstrated notable efficacy, significantly enhancing the total phenolic content in RCSS, with values reaching 14.15 mg GAE/g as determined by the Folin–Ciocalteu assay and 7.12 mg GAE/g according to the Fast Blue BB method. Antioxidant capacity improved by approximately 28% (ABTS) and 20% (DPPH). Moreover, the fermented RCSS supported the viability of probiotic strains (Saccharomyces boulardii SB01 and Levilactobacillus brevis ŁOCK 1152) under simulated intestinal conditions. These results suggest that RCSS, particularly after fermentation with a full symbiotic microbial culture consortium, has strong potential as a clean label, zero-waste functional food ingredient. Full article

Cassava (Manihot esculenta) is a vital tropical staple crop with expanding relevance beyond food security, particularly in developing functional beverages and nutraceutical products. This review discusses the implications of selected chemicals in cassava roots for beverage production, notably cyanogenic glycosides and phenolic compounds. We further highlight the role of cassava as a substrate for beverage production, the nutritional significance of cassava-based beverages, and the health benefits and functional potential of cassava as a key ingredient in beverage production. We also discuss the probiotic and prebiotic properties and the antioxidant activity of chemicals in cassava-based beverages for health benefits. Additionally, we review the challenges, opportunities, and innovations regarding commercialization. Full article