Search Results (318)

Bran enrichment improves the nutritional value of wheat-based bread but often impairs appearance, structure and sensory acceptance. This study investigated the role of controlled particle-size fractionation of brown wheat flour (BWF, equivalent to whole wheat flour) into <500 µm and <250 µm fractions in balancing bioactive enhancement and functional potential with acceptable product quality. White wheat flour (WWF) served as a refined control. Bread samples were prepared from WWF, BWF and their two bran-rich fractions, and assessed for appearance, color, physicochemical properties, texture, total phenolic content (TPC), ABTS antioxidant activity, individual phenolics, sensory attributes, correlations and chemometric patterns (using Principal Component Analysis (PCA) and Orthogonal Partial Least Square-Discriminatory Analysis (OPLS-DA)). Flour particle size strongly influenced bread color, texture and crumb structure: BWF bread samples were darkest, firmest and most chewy, whereas <250 µm bread was lighter and softer. TPC and ABTS activity were highest in BWF, followed by <500 µm and <250 µm, mirroring phenolic retention. Specifically, total phenolic content reached 1.58 mg GAE/g and ABTS antioxidant activity 19.49% in BWF, compared with 0.96 mg GAE/g and 18.31% in the <500 µm fraction, and 0.87 mg GAE/g and 17.67% in the <250 µm fraction. Bread hardness decreased from 5437 g in BWF to 4878 g in the <500 µm fraction and 4386 g in the <250 µm fraction. Key phenolic acids, chlorogenic, p-coumaric, sinapic and trans-ferulic acids, showed strong positive correlations with hardness and chewiness and negative correlations with appearance and overall acceptability. PCA and OPLS-DA confirmed distinct biochemical separation among bread types, with the PCA model explaining 73% of the total variance (PC1 = 57% and PC2 = 16%), and phenolic subclass distribution was identified as the main discriminant factor. Bread from the <500 µm fraction preserved phenolics but reduced sensory quality, while finer fractions (<250 µm) improved acceptability at the cost of some flavonoids and antioxidant capacity. Fractionation of flour, therefore, provides a practical strategy to optimize bioactive–sensory trade-offs in fiber-enriched bread samples. This study contributes to efforts in achieving sustainable development goals aimed at improving nutrition and food security. Full article

Microbial biotransformation of para-hydroxycinnamic acids (pHCAs) such as para-coumaric, caffeic, ferulic and sinapic acids into vinylphenols is catalyzed by phenolic acid decarboxylases (PADs), while reduction to their corresponding aldehydes and alcohols is mediated by carboxylic acid reductases (CARs) and alcohol dehydrogenases (ADHs), respectively. The present study systematically evaluated a diverse set of endophytic and basidiomycetes fungi as whole-cell biocatalysts for the transformation of pHCAs into their corresponding vinylphenols and/or aldehydes and alcohols. Twenty-three fungal strains were screened for their PAD, CAR and ADH activities. Based on ultra-high-performance liquid chromatography–diode array detector (UHPLC-DAD) analysis, fourteen strains were selected for preparative-scale biotransformations across all four substrates. Previous literature largely emphasizes enzyme activity or single substrates, seldom covering all four pHCAs. The strain Umbelopsis sp. JAR-T demonstrated promising biotransformation of para-coumaric acid and ferulic acid to 4-vinylphenol (28% isolated yield) and 4-vinylguaiacol (40% isolated yield), respectively, with minimal by-product formation. The results highlight endophytic fungi as largely untapped and versatile biocatalysts for pHCA biotransformation and establish whole-cell fungal systems as robust, non-recombinant alternatives to engineered platforms. This integrated screening-to-preparative workflow provides a scalable framework for the production of value-added compounds with potential applications in the food, cosmetic and pharmaceutical industries. Full article

Garlic peel is an underutilized by-product with potential as a source of phenolic compounds. This study evaluated garlic peel waste valorization using ultrasound-assisted extraction with eight natural deep eutectic solvent (NADES) formulations, compared with ethanol and water, in terms of phenolic composition, antioxidant capacity, storage stability, in vitro gastrointestinal behavior, bioaccessibility, and chemometric differentiation. Total phenolic content (TPC), antioxidant capacity, and individual phenolics were analyzed, while extract stability was monitored over 60 days at 4 °C and 25 °C. Glycerol:lactic acid (1:3) and glucose:lactic acid (1:5) exhibited the highest TPC among the NADES formulations, whereas ethanol showed stronger CUPRAC and FRAP responses. HPLC–PDA analysis revealed five flavonoids, including rutin, quercetin, two cyanidin derivatives, and one pelargonidin derivative, and seven phenolic acids, including gallic, protocatechuic, vanillic, chlorogenic, p-coumaric, ferulic, and sinapic acids. Selected NADES favored anthocyanin recovery and post-digestion retention of flavonols and hydroxycinnamic acids. Most choline chloride-based NADES enhanced TPC bioaccessibility (105–293%) compared with ethanol and water (86–126%). Storage stability depended on solvent composition and temperature, with 4 °C better preserving phenolic and antioxidant properties. Chemometric analyses confirmed solvent effects on extract composition. NADES-based extraction offers a green strategy for converting garlic peel waste into phenolic-rich functional extracts. Full article

Background/Objectives: Dioscorea opposita Thunb. is widely cultivated as a nutritious crop; however, the dynamic effects of different rotation years on its agronomic traits, photosynthetic performance, and tuber metabolome remains poorly understood. This study aimed to systematically investigate the effects of varying rotation years on these parameters. Methods: Six field treatments were established: Y0 (0-year rotation, continuous cropping), Y1 (1-year), Y2 (2-year), Y3 (3-year), Y4 (4-year), and CK (fallow land with ≥8 years of rotation). Tuber metabolomic profiling was performed using UPLC-MS/MS. Results: Rotation years <4 showed no differences in tuber length or yield, with tuber length ranging from 35.42 to 47.18 cm and yield from 103.31 to 133.77 g. Shorter rotations (<4 years) exhibited significantly reduced chlorophyll content, as well as diminished photosynthetic parameters (Pn, Gs, and Tr). Metabolomic analysis identified 93 metabolites, of which 30 were differential, with 11 showing enrichment in Y4. Notably, procyanidin B1, kaempferol, dihydroquercetin, pyridoxine, and L-cystine exhibited higher levels in Y0. Sinapic acid, tyramine, glutamine, dibutyl phthalate, and fructose reached peak levels in fallow land (CK). All pairwise comparisons except Y4 vs. CK were enriched in the flavonoid and flavone biosynthesis pathway, with flavonoids representing the predominant class of differential metabolites. Cluster analysis showed that metabolites in clusters 1 and 7 peaked at Y4, while those in clusters 3, 4, 5, and 6 reached minimum levels at Y4. Conclusions: Rotation years of less than 4 years led to restricted growth, reduced yield, impaired chlorophyll synthesis, and altered metabolic profiles. A four-year rotation is identified as a critical turning point in metabolite accumulation, providing valuable guidance for sustainable D. opposita cultivation. Full article

The valorization of agro-industrial fruit by-products as sources of natural antioxidants represents a sustainable strategy to replace synthetic additives in food preservation. This study systematically evaluated the phenolic composition and antioxidant activity of extracts from thirteen underutilized Colombian fruit by-products (peels, seeds, and calyxes) and assessed their protective effect against lipid oxidation in an edible vegetable oil (EVO) model system over 15 days at 60 °C. Total phenolic content (TPC) ranged from 23.1 to 2553.2 mg GAE/100 g. Orange peel (OP) and pineapple peel (PP) exhibited the highest TPC and strongest antioxidant activity, effectively inhibiting the formation of lipid hydroperoxides, hexanal, nonanal, and TBARS, and outperforming synthetic antioxidants (BHA, BHT, TBHQ) in several parameters. Multivariate analyses classified the extracts into high-efficacy, moderate-to-low efficacy, and pro-oxidant groups. HPLC-ESI-MS/MS characterization of OP and PP revealed diverse phenolic acids (gallic, caffeic, ferulic, p-coumaric, vanillic, sinapic) and flavonoids (quercetin, rutin, catechin, C-glycosylated derivatives), which are related to the antioxidant properties observed. Pearson correlation analysis revealed a positive correlation between TPC and oxidation inhibition (r = 0.89–0.94). These findings demonstrate that Colombian fruit by-products, particularly OP and PP, are promising sustainable sources of natural antioxidants for enhancing the oxidative stability of edible vegetable oils within a circular bioeconomy framework. Full article

Solid-state fermentation of burdock roots with Eurotium cristatum was performed to enhance their functional properties. Fermentation induced marked compositional remodeling, resulting in a 1.37-fold increase in protein content compared to unfermented controls. Antioxidant capacities were markedly enhanced. DPPH and ABTS radical-scavenging activities both exceeded 90%, and intracellular ROS levels in Caenorhabditis elegans were reduced by 62.7%. Phenolic profiling via UPLC-ESI-MS/MS identified and quantified 74 phenolic compounds across samples; notably, 10 flavonoids were exclusively detected in fermented burdock roots, indicative of microbial biotransformation. Correlation analysis integrating phenolic abundance with all three antioxidant endpoints revealed 11 compounds significantly associated with enhanced bioactivity. Among these, sinapic acid, 3-hydroxyflavone, liquiritigenin, and sakuranetin exhibited positive correlations with all three antioxidant measures. Prostaglandin G/H synthase 1 (PTGS1) and PTGS2 were identified as shared antioxidant-relevant targets, with PTGS1 highlighted due to its constitutive role in prostaglandin biosynthesis. Importantly, 3-hydroxyflavone, liquiritigenin, and sakuranetin were newly emerged following fermentation, providing direct evidence that E. cristatum mediates the synthesis or structural modification of key flavonoids, thereby augmenting the antioxidant chemical profile and functional efficacy of burdock roots. Full article

The aim of this study was to develop novel and sensory-acceptable microgreens–apple juices and characterize them using UHPLC Q-ToF MS-based metabolomic analysis. The obtained juices showed reduced sugar content and mild acidity compared with the control apple juice. Untargeted analysis revealed 71 compounds, including phenolics, betalains, and one glucosinolate. Semi-quantification confirmed a high content of sinapic acid and its derivatives and hydroxybenzoic acid in broccoli–apple juice, as well as a predominant amount of phenolic acid diglycosides and hydroxycinnamoyl–isocitric acid derivatives in amaranth–apple juice. Apigenin C-glycosides were the main phenolics in red beet–apple juice, with the highest content of cytisoside derivatives. All microgreen-based juices contained apple-derived flavan-3-ols, procyanidins, dihydrochalcones, and certain flavonols. The formulated juices exhibited promising antioxidant potential evaluated by several screening assays (TPC, DPPH, ABTS, and FRAP), consistent with their phytochemical profiles, while differences among them may be linked to the amounts of certain bioactive molecules, mainly derived from microgreens. Moreover, these juices showed high overall quality and consumer acceptability, successfully masking typical microgreens flavors. Overall, these cold-pressed microgreen–apple juices can be classified as novel, low-calorie, and highly sensory-acceptable beverages, containing diverse bioactive compounds from both apple and microgreens; however, further in vitro and in vivo evidence is needed to support claims regarding their functionalities. Full article

4-Ethylguaiacol (4-EG) is a volatile phenolic compound associated with smoky, woody, and spicy aroma notes in fermented foods and beverages, including Baijiu. In this study, a 4-EG-producing strain, designated JN11, was obtained by screening isolates from Baijiu pit mud and identified as Bacillus coagulans based on morphological, physiological, biochemical, and 16S rRNA analyses. In sorghum juice medium, strain JN11 produced 271.6 ± 2.7 μg/L 4-EG. To investigate the upstream decarboxylation step involved in volatile phenol formation, the phenolic acid decarboxylase gene, BcPAD, was cloned and heterologously expressed in Escherichia coli BL21(DE3). The BcPAD gene comprises 504 bp and encodes a 167-amino-acid protein. Recombinant BcPAD exhibited maximal activity at pH 6.0 and 50 °C and retained more than 60% residual activity after 5 h at 30–40 °C. Fe³⁺ increased enzyme activity to 115.36% of the control, whereas Zn²⁺ markedly inhibited enzyme activity and SDS completely inactivated the enzyme. BcPAD showed the highest activity toward p-coumaric acid, with a specific activity of 460.6 ± 18.3 U/mg and a catalytic efficiency (Kcat/Km) of 12.1 ± 1.4 mM⁻¹·s⁻¹, while lower activities were observed toward caffeic acid and ferulic acid, and no activity was detected toward sinapic acid. Homology modeling and molecular docking suggested that the superior catalytic performance toward p-coumaric acid may be related to favorable hydrogen-bonding interactions and substrate orientation within the active site. Although 4-EG production was observed during fermentation by strain JN11, BcPAD was biochemically characterized as a phenolic acid decarboxylase likely responsible for the upstream formation of vinyl derivatives in the proposed pathway. These findings improve our understanding of phenolic acid decarboxylases from B. coagulans and provide a basis for further investigation of the roles of strain JN11 and BcPAD in volatile phenol formation during Baijiu production. Full article

This study aimed to analyze the effect of various phenolic acids introduced into pectin films on their ability to inhibit microorganisms. The antimicrobial activity of six phenolic acids—gallic, protocatechuic, caffeic, sinapic, coumaric, and ferulic acids—was verified against Bacillus subtilis bacteria. No inhibitory effect was observed when the acids were introduced into the substrates with the films, as the polysaccharide films served as a breeding ground for microorganisms. Bacterial growth was inhibited when pure acid was introduced to the substrate. Gallic and caffeic acid, at concentrations of 50 and 75 mM/dm³, respectively, completely inhibited bacterial growth. However, studies on pears have shown that such concentrations of phenolic acids are unsuitable for fruit coatings, as they lead to cloudiness and impaired visual appeal. Consequently, the lowest effective concentration was applied to fruit, reducing the total bacterial count from 2.59 ± 0.04 to 1.88 ± 0.22 log CFU/mL and mold and yeast counts from 2.11 ± 0.09 to 1.63 ± 0.10 log CFU/mL. The coating produced with the lowest tested concentration of gallic acid reduced the pears’ respiration rate. The amount of CO₂ released by coated fruit was approximately 4 mg/kg·h lower than that of uncoated pears, and the level of ethylene released was approximately 6 ppm lower. The addition of gallic acid at a concentration of 15 mM/dm³ to the coating reduced the growth of bacteria, yeasts, and molds. After 12 days of pear storage, the number of microorganisms in coated fruit was approximately 0.71 log CFU/mL lower for bacterial cells and 0.48 log CFU/mL lower for yeasts and molds. Full article

Plant polyphenols possess various biological activities such as antioxidant and antidiabetic activities. Based on the high plant biodiversity in Thailand, selected edible plants were therefore investigated to explore how dietary polyphenols and α-glucosidase-inhibitory activity can contribute to significant control and prevention of type 2 diabetes mellitus (T2DM). Network pharmacology of antidiabetic activity was employed to predict the underlying antidiabetic mechanisms of the phytochemicals identified in the 15 selected edible Thai plants. The results showed that wild guava (Careya arborea Roxb.; CaA) leaf extract presented the highest total phenolic content (TPC). CaA exhibited the highest antioxidant activities in all the assays as a function of its TPC. Moreover, CaA showed the highest inhibitory effect on α-glucosidase activity in the test, with an IC₅₀ of 0.13 µg/mL, being approximately 1600 times more potent than the standard α-glucosidase-inhibitory drug acarbose. Phenolic profile analysis revealed that the CaA leaf extract consisted of gallic acid, caffeic acid, sinapic acid, rutin, and quercetin. The phytochemical contents of CaA strongly contributed to its antioxidant and α-glucosidase-inhibitory activity. In addition to other phytochemicals, the highest contents of the indolamine compounds tryptophan and melatonin were found in malabar spinach (Basella alba L.; BA) and water clover (Marsilea crenata C. Presl; MaC), at 2213.05 and 99.17 ng/g DW, respectively. Network pharmacology on antidiabetic activity exhibited the most relevant pathway involved in the insulin resistance and AGE-RAGE signaling pathways that caused glucose and glycogen synthesis in skeletal muscle, increasing hepatic gluconeogenesis, and reduced glycogen synthesis in the liver. The implication of these findings is that these Thai edible plants have the potential to combat diabetes by inhibiting the function of α-glucosidase. Full article

Cymodocea nodosa, growing at low water depth, is affected by various environmental changes and is expected to adapt to oxidative stress. Oxidative stress in living leaves (LC) and beach deposits (NC) of C. nodosa activated superoxide dismutase (SOD), which was higher in LC, leading to significant neutralization of the produced H₂O₂ and destruction of protein generation. Higher antioxidant capacity (using a UV/Vis spectrophotometer) to scavenge 2.2-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid (ABTS^•+) (IC₅₀: 5 in LC vs. 22 μg mL⁻¹ in NC) and OH^• (hydroxyl) radicals (IC₅₀: 132 in LC vs. 281.7 μg mL⁻¹ in NC), compared to 2,2-diphenyl-1-picrylhydrazyl (DPPH^•) (IC₅₀: 63 in LC vs. 45 μg mL⁻¹ in NC) and superoxide anion (O₂^•−) radicals (IC₅₀: 190 in LC vs. 94 μg mL⁻¹ in NC), and similar reducing power (RP) were recorded in LC compared with NC extracts (IC₅₀: 53 in LC vs. 52 μg ml⁻¹ in NC). Phenolic compounds were not significantly lost during plant exposure on shores (mean value: 57.00 in LC vs. 45.48 mg g⁻¹ d.w. in NC). Phenolic compounds identified, using UHPLC-DAD analysis, in both LC and NC extracts were chicoric, trans-ferulic, caftaric, p-coumaric, sinapic, and trans-cinnamic acid and rutin hydrate, whereas caffeic acid, in traces, was identified in NC extracts. NC showed higher cytotoxic activity in inhibiting LS 174 colon cancer cells than LC. In cases of plant cultivation or management plans for seagrass meadows and their beach deposits, with the least possible impacts, both LC and NC extracts could be exploited for their antioxidant and anticancer properties. In a ‘case study’, the amounts of individual phenolic compounds that can be produced from NC utilization were estimated. Full article

Macrofungi are renowned for their rich nutritional and bioactive compounds. This study aimed to assess bioactive compounds, amino acids, and functional properties of flours produced through solid-state fermentation of bean and rice co-products with macrofungi. Three species (Pycnoporus sanguineus, Fistulina hepatica, and Laetiporus cincinnatus) were cultivated in humidified and sterilized broken ‘carioca’ beans or in a mixture of broken beans (70%), rice bran (20%) and broken rice (10%). Following fermentation, the colonized biomass was dried and milled into flour. The sample derived from broken beans cultivated with F. hepatica (102F) exhibited significantly higher β-glucans content (50.75 mg/g) of flour. All fermented flour samples showed elevated essential amino acid levels surpassing those reported in the literature for carioca beans. Phenolic compounds exhibited a notable increase, exceeding threefold in total phenolic content in the fermented samples. Sample 102F particularly excelled in antioxidant and cytotoxic activities. Principal component analysis revealed that these properties were linked to the highest content of β-glucans and specific phenolic compounds, such as sinapic and ellagic acids. These findings indicate that solid-state fermentation effectively enhances the nutritional and bioactive profile of bean and rice co-products, with F. hepatica emerging as the most promising treatment for bean and the bean–rice mixture. Full article

Phenolic acids are bioactive compounds in wheat (Triticum aestivum L.) that contribute to its nutritional and functional properties, yet their distribution within the kernel is uneven. This study investigated the effect of progressive pearling on phenolic acid distribution using microwave-assisted extraction (MAE) with water as a solvent. Three commercial Canada Western Red Spring wheat samples were pearled into six fractions (50–450 s), corresponding to 5–45% removal of outer kernel layers. Pearled kernels, pearled kernel flours, and pearled fractions were analyzed for total phenolic content (TPC) and individual phenolic acids using HPLC-DAD. The 10% pearled fraction (PF100) exhibited the highest TPC (9286 ± 168 µg GAE/g), confirming phenolic enrichment in the outer bran and sub-aleurone layers. Outer kernel tissues contained the highest gallic acid (1954 µg/g), whereas the endosperm retained lower levels of gallic (450 µg/g), hydroxycinnamic (122 µg/g), sinapic (87 µg/g), and ferulic (84 µg/g) acids. Both TPC and individual phenolic acids decreased progressively with increased pearling depth, indicating a clear localization gradient. MAE with water enhanced extraction efficiency compared to conventional solvent-based methods, enabling environmentally friendly recovery. These findings demonstrate that controlled pearling can be used to enrich wheat fractions in phenolic acids and optimize functional ingredient development. Full article

Black mustard (Brassica nigra L.) seeds are a rich source of bioactive phytochemicals; however, their antioxidant, antibacterial, and anti-inflammatory potential has not been comprehensively explored. Therefore, this study aimed to assess antioxidant, antibacterial, and anti-inflammatory effects of black mustard seed extracts obtained from Soxhlet extraction with hexane (HE) and ethanol (EE), and ultrasonic-assisted ethanolic (UE) extraction. HPLC analysis confirmed the presence of sinapic acid in all extracts. Phytochemical profiling revealed that the EE was enriched in phenolic compounds, while the UE exhibited a higher flavonoid content. Accordingly, both EE and UE demonstrated strong antioxidant activities, including radical scavenging capacity, reducing power, and inhibition of lipid peroxidation. All extracts demonstrated antibacterial activity against Staphylococcus epidermidis. The anti-inflammatory potential of extracts was supported by the inhibition of lipoxygenase and protease. The UE showed the strongest lipoxygenase inhibition, while the EE and UE exhibited comparable protease inhibitory effect. Regarding RAW264.7 cells, the extracts were non-cytotoxic and reduced the expression of IL-6 and IL-31. Molecular docking analysis suggested that sinapic acid contributes to the anti-inflammatory activity through interactions with key inflammatory targets. Overall, the EE and UE demonstrated multitarget antioxidant, antibacterial, and anti-inflammatory activities, supporting their potential application in functional and dermatological formulations for inflammation management. Full article

Climate change is increasing flood frequency, exposing plants to severe stress. This study investigated the biostimulant-like effects of exogenous ferulic acid (FA; 1, 10, and 100 mg/L) on broccoli (Brassica oleracea var. cymosa) microgreens under regularly watered (RW) and flooded (F) conditions. Spectrophotometric, HPLC, and statistical analyses showed that all FA concentrations increased total phenolics and proanthocyanidins in flooded plants, while only 100 mg/L increased proanthocyanidins in RW plants. FA at 1 and 100 mg/L reduced soluble sugars in RW broccoli (18% reduction by both FA concentrations) and enhanced antioxidant capacity (measured by ferric reducing antioxidant power assay, FRAP) in flooded plants (8% and 11%, respectively). Only 10 mg/L FA lowered hydrogen peroxide in RW plants. Flooding significantly decreased glutathione (GSH) levels, but FA treatment doubled GSH concentration and restored its level in flooded broccoli, improving redox balance. FA also influenced individual polyphenols more strongly in RW plants, with notable increases in sinapic acid and kaempferol. Overall, FA enhanced antioxidant status and redox homeostasis under flooding stress, mainly by stimulating glutathione accumulation and phenylpropanoid metabolism. Its regulatory effects were strongly dependent on soil water conditions. These findings underscore the practical and agronomic potential of FA as an effective approach to enhance crop resilience under climate change. Full article