Search Results (6,891)

To characterize intraspecific variation in phenolic acid composition and in vitro antioxidant capacity, color parameters, total phenolic contents (TPCs), hydrolyzable phenolic acid profiles, and DPPH and ABTS radical scavenging capacities were systematically determined in the flesh of 33 Cucurbita pepo accessions. All accessions exhibited bright yellow flesh, with significant variation in red-green value (a). TPC and antioxidant capacity differed markedly among accessions and generally followed right-skewed distributions, indicating that a limited number of accessions accumulated high levels of phenolics and antioxidant activity. Eight phenolic acids were quantified by high-performance liquid chromatography (HPLC), with p-hydroxybenzoic acid (8.97–341.98 μg/g), p-coumaric acid (2.42–761.88 μg/g), and ferulic acid identified as the major compounds. Ferulic acid and caffeic acid showed strong positive associations with both DPPH and ABTS scavenging capacities. Hierarchical clustering separated the accessions into two major groups, with Group 2 exhibiting higher TPC (208.89–657.69 µg GAE/g), total phenolic acid content (109.92–890.85 µg/g), and ABTS antioxidant capacity than Group 1. The high-antioxidant accessions may serve as promising candidates for antioxidant-enriched C. pepo products and quality-oriented breeding. Full article

The aim of the present study was to investigate the bioactive composition of pomegranate peel and to produce a phenolic-rich extract for encapsulation using vibrating nozzle technology. Conventional heat- and advanced microwave-assisted extraction of phenolic compounds were investigated, and the extract with the highest phenolic content was used to perform encapsulation with alginate-based delivery solutions containing fava bean proteins, mucin, carboxymethyl cellulose, nutriose, and collagen hydrolysates. The formulated beads were characterized for their physico-chemical (morphology, size distribution parameters, and FT-IR spectra) and bioactive (encapsulation efficiency and simulated gastrointestinal digestion) properties. The highest yields of punicalin, punicalagin, and ellagic acid (9.40, 44.51, and 3.95 mg g⁻¹ DM, respectively) were achieved by heat-assisted extraction at 80 °C. The addition of fava bean proteins and carboxymethyl cellulose to the alginate-based delivery solutions resulted in the highest encapsulation efficiency of total phenols (83.99 and 83.78%, respectively). However, the beads formulated with fava bean proteins were irregularly shaped, while those with carboxymethyl cellulose were predominantly spherical. All beads showed limited phenolic release under simulated gastric conditions, followed by enhanced release in the intestinal phase. Overall, the obtained results indicate that encapsulation efficiency was governed by the combined effects of rheological parameters, bead morphology, and molecular interactions, highlighting the importance of a multi-parameter design approach in the development of effective delivery systems. Full article

Coffee is an important dietary source of bioactive antioxidant compounds contributing to the antioxidant properties of coffee beverages. While brewing affects yield of total antioxidants, it is still not really clear which individual (phenolic) compounds contribute to the antioxidant activity the most. A method combining chromatographic separation and individual antioxidant evaluation might therefore be useful. This study aimed at evaluating the antioxidant potential of the compounds in coffee beverages using a high-performance liquid chromatography approach directly coupled to the well-known trolox equivalent antioxidative capacity (TEAC) assay (HPLC-onlineTEAC). The study further evaluated the influence of different brewing methods (‘Americano’, ‘V60’, ‘French press’, and ‘cold brew’) on the bioactive compound profile and antioxidant potential of Arabica coffee beverages. The brewing method significantly affected caffeine content, chlorogenic acid composition, total phenolic content (TPC), and antioxidant activity of the analyzed beverages (p < 0.05). Cold brew samples exhibited the highest total radical scavenging activity and concentrations of major caffeoylquinic acid isomers (3-CQA, 4-CQA, and 5-CQA). In contrast, “French-pressed” beverages were characterized by the highest TPC values, while V60 samples generally showed the lowest antioxidant-related parameters. Chlorogenic acids accounted for more than 84% of the total antioxidant potential of all analyzed beverages, whereas monocaffeoylquinic acids represented the dominant fraction responsible for radical-scavenging activity. The results indicate that prolonged low-temperature extraction favors the recovery and preservation of highly reactive chlorogenic acid isomers and contributes to the enhanced antioxidant potential of coffee beverages, beyond the effect of coffee dose alone. Full article

Allium sativum is widely consumed and studied plant for its potential health-promoting effects. Despite its widespread use, the impact of different extraction methods on the biological efficacy and specific phytochemical composition of garlic has not yet been fully elucidated. This study investigated the phytochemical profile, antibacterial, antioxidant, and anti-inflammatory properties of ethanolic and aqueous extracts of Moroccan-grown A. sativum using in vitro assays and in silico analyses. Total phenolic and flavonoid contents were determined by colorimetric methods, while phenolic aglycones were identified by HPLC. Antibacterial activity was evaluated by disc diffusion and determined the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values, antioxidant capacity by DPPH, TAC, and FRAP assays, and anti-inflammatory activity through protein denaturation inhibition. ADMET profiling was performed to predict pharmacokinetic and toxicological properties of the identified compounds. The ethanolic extract exhibited higher flavonoid and phenolic contents, reaching 13.27 ± 0.01 mg quercetin/_gextract and 1.57 ± 0.02 mg GAE/_gextract, respectively. HPLC analysis identified syringic, caffeic, ferulic, p-coumaric, and chlorogenic acids, as well as kaempferol and quercetin, whereas apigenin was detected only in the ethanolic extract under the present extraction and analytical conditions. Both extracts inhibited MRSA and E. coli but showed no activity against Pseudomonas aeruginosa. Docking analyses suggested favorable interactions between the identified compounds and bacterial target proteins. The ethanolic extract displayed stronger antioxidant activity, with DPPH IC₅₀ and TAC EC₅₀ values of 1.134 and 2.527 mg/mL, respectively. No ferric reducing activity was detected under the tested conditions. Protein denaturation inhibition ranged from 30.68% to 90.37%, with the aqueous extract showing significantly greater activity (p < 0.003). Overall, extraction-dependent differences in phenolic composition appear to influence the biological properties of A. sativum extracts, warranting further mechanistic and in vivo investigations. Full article

Mung bean (Vigna radiata (L.) Wilczek) seed coat (MBSC) is an underutilized by-product rich in vitexin and isovitexin, but its potential as a source of spray-dried functional powders has not been systematically evaluated. This study investigated the spray drying of MBSC extract using three structurally distinct polysaccharide-based carriers—maltodextrin, trehalose, and inulin—to compare their effects on process yield, powder quality, and the content of phenolic compounds, flavonoids, and antioxidant activity. Response surface methodology (RSM) with a Box–Behnken design was employed to examine the influence of inlet temperature (130–160 °C) and carrier concentration. Maltodextrin provided the highest process yield (84.85%), while trehalose and inulin formulations exhibited stronger antioxidant activity, with the lowest DPPH IC₅₀ values of 0.096 mg/mL and 0.100 mg/mL, respectively (expressed per mg of spray-dried powder). Trehalose yielded the highest total phenolic content (TPC = 28.12 mg GAE/g extract) and acceptable flowability (Carr’s index = 20.72%). Inulin gave the highest total flavonoid content (TFC = 126.8 mg QE/g extract) but showed greater variability, attributed to its polymeric network and higher hygroscopicity. The RSM models showed high predictive accuracy for TPC (R² > 0.98) and DPPH antioxidant activity (R² ≈ 1.00). These findings offer a multi-objective optimization framework that links carrier structure to powder performance, providing practical guidance for selecting polysaccharide carriers in the development of spray-dried nutraceutical and functional food ingredients. However, direct measurement of encapsulation efficiency, particle morphology, and storage stability was beyond the scope of this study and warrants further investigation. Full article

This study presents a novel approach for the development of biofunctional and skin-comfortable cotton textiles through the integration of blackcurrant water/ethanol pomace extract into polysaccharide-based fabric coating. Extraction of bioactive compounds from blackcurrant pomace was optimized using response surface methodology, yielding a total phenolic content of 36.04 mg GAE/g DW, along with significant contents of flavonoids (5.28 mg QE/g DW) and anthocyanins (5.18 mg/g DW). The cotton fabric was biofunctionalized using the layer-by-layer (LbL) deposition technique, incorporating blackcurrant pomace extract within four, eight, or twelve chitosan/pectin bilayers. The biofunctionalized fabrics exhibited no cytotoxic effect and demonstrated nearly 100% antioxidant and antibacterial activity against E. coli and S. aureus. Additionally, the LbL coating enabled tunable extract adsorption (0.09–2.70%) and stabilization of bioactive compounds on the cotton surface, resulting in adjustable fabric coloration and moisture management properties (assessed using the Moisture Management Tester). Molecular docking analysis provided insight into the interactions between HPLC-detected anthocyanins (cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside, delphinidin-3-O-glucoside, and delphinidin-3-O-rutinoside) and polysaccharides, revealing an increase in binding affinity from cellulose to chitosan and pectin. The transition from comfort-oriented fabric to a material featuring integrated moisture management and enhanced biofunctionality, achieved by coating cotton with eight chitosan/pectin bilayers incorporating blackcurrant pomace extract, renders the textile suited for medical, protective, and high-comfort applications. Full article

Blue honeysuckle (Lonicera caerulea L.) is a polyphenol-rich berry increasingly recognized as a functional food ingredient for postprandial glycemic management. However, it remains unclear whether its polyphenols can modulate intestinal glucose transport in addition to inhibiting carbohydrate-digesting enzymes. In this study, blue honeysuckle polyphenol extract (BHPE) was characterized by UPLC-QTOF-MS/MS, and its effects on α-glucosidase activity and intestinal glucose transport were evaluated using enzyme kinetics, fluorescence quenching, molecular docking, and differentiated Caco-2 monolayers. A total of 24 phenolic compounds were tentatively identified, with anthocyanins and chlorogenic acid derivatives as the major constituents. BHPE exhibited a mixed-type, static-quenching inhibition of α-glucosidase (IC₅₀ = 75.05 μg/mL). Furthermore, molecular docking revealed that key constituents, including cyanidin-3-O-glucoside, chlorogenic acid, and proanthocyanidin B1, bind the enzyme via hydrogen bonding and hydrophobic interactions. In Caco-2 cell monolayers, BHPE reduced glucose transport by up to 51.56% under simulated postprandial conditions and coordinately downregulated SGLT1 and GLUT2 mRNA expression to 0.58- and 0.51-fold, respectively. These findings extend the bioactivity profile of blue honeysuckle polyphenols from enzyme-level inhibition to functional regulation at the intestinal epithelial barrier, highlighting their potential as multi-target natural ingredients for the attenuation of postprandial hyperglycemia. Full article

Fruit and vegetable juices are ideal probiotic carriers and pectin supplementation is promising for probiotic survival. In this study, we investigated the effects of high- and low-methoxyl pectin on Lacticaseibacillus casei 37 and Lactobacillus helveticus 76 in fermented pear juice (PJ) regarding fermentation, viability, and functionality. Our results showed that pectin protected probiotic viability at 4 °C for 28 days, with viable cell counts reaching 8.39–8.63 log colony-forming units/mL. Furthermore, it promoted phenolic compound release (e.g., gallic acid and protocatechuic acid), raising total phenolic content by 8.3–21.9% and total flavonoid content by 79.6–140.3%. It significantly enhanced DPPH, ABTS radical scavenging activity, and FRAP antioxidant capacity. In vitro digestion revealed that pectin supplementation elevated the survival rate of probiotics in simulated gastric juice by 6.2–66.4%. Additionally, correlation analysis linked specific phenolics (p-coumaric acid, epicatechin, rutin) to antioxidant activity. An addition of 0.3% low-methoxyl and 0.2% high-methoxyl pectin was considered the optimal treatment, benefiting probiotic viability, phenolic accumulation and antioxidant stability of fermented PJ under cold storage and gastrointestinal environment. Thus, pectin is an effective carrier for high-viability, high-antioxidant probiotic fermented PJ beverages. Full article

Background/Objectives: Vitex agnus-castus L. is a well-known medicinal herb shown to be effective in treating gynecological disorders. However, no systematic comparative studies have been conducted between V. agnus-castus leaf extract (VACLE) and Vitex agnus-castus seed extract (VACSE). We performed gas chromatography–mass spectrometry (GC–MS) analysis of VACLE and VACSE and measured total phenolic and flavonoid contents. Methods: The bioactivity testing included antioxidants, antibacterial, antifungal, anticancer, and antidiabetic activities. Results: A total of 55 GC–MS compounds were identified in VACLE and 34 in VACSE; isoamyl formate (27.96%) and a pyranone derivative (14.11%) were detected exclusively in VACLE, whereas cis-linoleic acid (40.58%) and palmitic acid (21.87%) predominated in VACSE. VACLE showed significantly higher TPC (94.12 vs. 54.12 mg GAE/g DW) and TFC (82.00 vs. 42.00 mg QE/g DW). The VACLE demonstrated moderate antioxidant activity and generally stronger bioactivity than VACSE, as evidenced by its lower ABTS⁺ radical scavenging IC₅₀ value (55 vs. 70 μg/mL), antibacterial activity (MIC: 6.25–50 vs. 12.5–100 μg/mL), anticancer activity against HepG2 cells (IC₅₀: 93.2 vs. 247.5 μg/mL), and antidiabetic activity through α-amylase inhibition (IC₅₀: 28.7 vs. 70.1 μg/mL). VACSE exhibited greater antifungal activity than VACLE against all tested Candida strains, with the highest activity observed against C. parapsilosis (MIC: 6.25 ± 2.26 μg/mL). VACLE induced transcriptional changes consistent with caspase-mediated apoptosis, characterized by increased expression of caspase-8, caspase-9, and Bax and decreased expression of Bcl-2/Bcl-xL, pending protein-level confirmation. Conclusions: In conclusion, VACLE exhibits notable antioxidant, antibacterial, anticancer, and antidiabetic properties, whereas VACSE shows greater antifungal activity. These findings highlight tissue-specific differences in phytochemical composition and in vitro biological activities and provide a basis for future studies involving compound isolation, mechanistic validation, toxicity assessment, and in vivo evaluation. Full article

Sowing density affects the tillering and the number of spikes, which are important wheat yield components. Meanwhile, biostimulants stimulate plant growth and development, which usually improves the yield and grain quality. In our experiment, we investigated the impact of different grain sowing densities (200, 250, 300, 350, 400 and 450 grains m⁻²) and the timing of application of Methylobacterium symbioticum Pascual et al. 2021 bacteria (control, tillering, stem elongation) on winter wheat (“RGT Kilimanjaro” variety) grain yield size and quality. The three-year experiment (2022/2023–2024/2025) was conducted in a split-plot design. The content of macroelements in the soil (Haplic Cambisol) was high, and the contents of micronutrients were medium or low. It was shown that varied weather conditions modified plant responses in individual years. In general, along with the increase in canopy density, the physiological parameters of plants (Fv/Fm, Fv/Fo, PI, RC/ABS), gas exchange parameters (Gs, E, Ci, PN) and SPAD index values. The highest grain yield was obtained in 2023, and the yield in 2025 was significantly lower by 0.39 t ha⁻¹. On average, in the conducted experiment, the best results were obtained with a sowing density of 350 grains m⁻² and 400 grains m⁻². The yields obtained at these densities were 8.21 t ha⁻¹ and 8.34 t ha⁻¹, respectively. However, the highest protein content (14.6%) was identified at a sowing density of 300 grains m⁻². The application of M. symbioticum bacteria, especially in the stem elongation stage, had a positive effect on the yield as well as on the grain protein and gluten content. In contrast, antioxidant capacity was generally higher in the control treatment, while total phenols and flavonoids were most favorably affected by biostimulant application at the tillering stage. PCA and Pearson correlation analysis revealed an inverse relationship between physiological performance and antioxidant-related traits, indicating that climatic variability played an important role in modulating bioactive compound accumulation. Overall, moderate sowing densities combined with M. symbioticum application at stem elongation improved wheat productivity and grain quality, while antioxidant-related traits were mainly influenced by environmental conditions. Full article

Hydrodynamic cavitation (HC) is an emerging non-thermal technology that is capable of improving the quality and shelf life of fruit juices while retaining heat-sensitive bioactive compounds. This study optimized a mixed-fruit juice (MFJ) blend—60% mandarin, 25% pineapple, and 15% watermelon using a D-optimal mixture design. The MFJ was subjected to HC at varying pressures (4–6 bar) and times (40–60 min) and compared to thermal treatment (90 °C for 30 s). The optimized predicted HC treatment (5 bar/52 min) effectively maintained pH, titratable acidity, and TSS. Notably, HC at 6 bar for 60 min reduced the sedimentation index by 2% and lowered viscosity to 3.56 cP. Compared to thermal processing, the optimized HC-treated sample demonstrated superior nutrient retention, preserving 82.29% of vitamin C, 93.50% of total phenolics, 87.43% of flavonoids, and 61.67% of antioxidant activity. Microbial safety was also improved, achieving a 1.35 log CFU/mL reduction in total plate count and 47.96% peroxidase inactivation. While sensory evaluation showed slightly lower acceptability for HC-treated juice (6.36) versus the control (7.14), it significantly outperformed thermal treatment (3.83). Furthermore, the cavitated sample demonstrated superior bioactive retention after 14 days of storage at 4 °C, with total phenolic content retained at 31.55 ± 0.9 mg GAE/100 mL. The findings suggest that hydrodynamic cavitation can be considered a promising non-thermal processing technology for improving physicochemical stability, preserving bioactive compounds, and extending the shelf life of functional fruit beverages. This underscores HC’s potential as a viable, high-quality alternative to traditional pasteurization in the beverage industry. Full article

Vine shoot residues represent an abundant lignocellulosic by-product of the wine industry and a promising source of phenolic compounds with potential functional applications. In this work, a biocatalytic strategy combining aqueous citric acid treatment and subsequent laccase-mediated oxidation was developed for the valorization of vine shoot-derived phenolic liquors. The pretreatment was optimized by response surface methodology, and the selected conditions, 190 °C, 75 min, and 0.82% citric acid, yielded a pretreated solid containing 2.9 ± 0.02% hemicellulose, 47.5 ± 0.20% cellulose, and 51.8 ± 1.87% lignin, together with a phenolic-rich liquor containing 27.66 ± 0.39 mg GAE g⁻¹ dry solid. Chemical characterization by UHPLC-timsTOF-MS revealed a complex mixture of phenolic acids, lignin-derived compounds, carbohydrate derivatives, and secondary metabolites. Laccase-catalyzed oxidation was first used as a reactivity assessment step, showing that the phenolic compounds present in the liquor were susceptible to enzymatic transformation. This treatment decreased the total phenolic content, antioxidant capacity, and antimicrobial activity of the liquor. Subsequently, enzymatic oxidation was carried out in the presence of starch, yielding washed starch solids with retained Folin-reactive phenolic content of approximately 4 mg GAE g⁻¹ starch and measurable antioxidant capacity. Overall, this study demonstrates an integrated valorization route in which citric acid-assisted fractionation of vine shoot residues generates phenolic-rich liquors that can be chemically characterized, enzymatically activated, and directly used for starch functionalization, providing a sustainable strategy to convert agro-industrial residues into bio-based functional systems. Full article

Agri-food by-products such as sweet potato peel (SP) represent a sustainable and valuable source of bioactive compounds for improving gluten-free (GF) foods. This study evaluated the nutritional and functional impact of incorporating SP at 8% and 16%, either untreated or ultrasound-assisted extraction (UAE)-treated, into GF brownies. An untargeted metabolomics approach combined with chemometrics was applied to characterize phytochemical modulation after in vitro digestion of the brownies, while antioxidant and anti-inflammatory effects were assessed using RAW264.7 macrophages. SP incorporation increased the dietary fiber (reaching a content of 7.86%) and glycosylated flavonoid content in reformulated brownies, leading to a reduction of inflammatory markers in the cellular model. Sensory evaluation showed that SP addition did not significantly affect texture-related attributes or extract-related perception. In contrast, UAE acted as an efficient extraction strategy, enhancing terpenoid-like compounds and total phenolic content (TPC), reaching values of 401.97 mg GAE 100 g⁻¹ after 16% incorporation. Overall, combining SP valorization with UAE represents a promising strategy to develop nutritionally enhanced GF products, providing a foodomics-based framework for next-generation functional bakery products. Full article

Phenolic compounds in Muscat grape juice contribute to antioxidant capacity, functional properties, and sensory quality; however, conventional enzymatic maceration is often limited in efficiency and typically requires elevated temperatures. This study systematically compared pectinase-assisted heat maceration (P45-HM), low-temperature pectinase maceration (P-CM), and low-temperature maceration mediated by the psychrotolerant yeast Metschnikowia pulcherrima (Mp-CM) in Muscat grape juice. Mp-CM significantly enhanced the extraction and transformation of phenolic compounds, with total phenolic and flavonoid contents increasing by 8.01% and 13.14%, respectively, compared with P-CM, and by 27.06% and 55.28%, respectively, compared with P45-HM. Moreover, Mp-CM exhibited higher antioxidant activities, as determined by DPPH, ABTS, and FRAP assays, as well as greater sodium glycocholate-binding capacity than P-CM (p < 0.05). Correlation analysis revealed strong positive correlations between phenolic composition and biological activities. Volatile compounds were analyzed by HS-SPME-GC-MS combined with principal component analysis (PCA), demonstrating distinct aroma profiles. Mp-CM was enriched in terpenes (14.63% higher than P-CM), whereas P-CM was dominated by esters, suggesting that M. pulcherrima possesses a distinct biotransformation capacity that modulates volatile compounds potentially contributing to the characteristic Muscat aroma. These findings indicate that Mp-assisted cold maceration represents an efficient and promising biological maceration strategy for enhancing the quality of grape juice. Full article

Brewer’s spent grain (BSG), the main by-product of the brewing industry, is an abundant lignocellulosic residue that remains underused. In this study, antioxidant-rich extracts were obtained from BSG using pressurized liquid extraction (PLE) and subsequently incorporated into thermoplastic starch (TPS) films for sustainable food packaging applications. The phenolic profile analysis revealed 13 compounds, with caffeic acid and its hexoside as the most abundant. Extraction conditions were optimized using response surface methodology (RSM) to maximize yield and total phenolic content, showing that temperature had a significant positive effect. The selected extract had a total phenolic content of 3.19 mg/g dw and exhibited notable antioxidant activity. It was then incorporated into the polymer matrix, and the resulting films were analyzed for their structural, thermal, and antioxidant properties. The incorporation of BSG extracts improved the film antioxidant activity. Additionally, the release of phenolic compounds was evaluated and successfully described using a diffusion model based on Fick’s law, which allowed the calculation of a diffusion coefficient D = 2.63 × 10⁻⁸ cm²/s. Overall, the findings indicate that BSG-based extracts may represent promising functional additives for biodegradable polymer films, and the developed TPS films serve as proof-of-concept active packaging materials from renewable agro-industrial residues. Full article