Search Results (4,773)

‘Barhi’ dates (Phoenix dactylifera L.) are highly prized and widely consumed at the khalal stage, but they are only available for a short time, which highlights the importance of extending their storage life. This study examined the effectiveness of edible coatings in delaying ripening and maintaining fruit quality during cold storage (2 °C). The treatments tested were gelatin alone or gelatin combined with chitosan, Aloe vera gel (AVG), or gum arabic, and applied in a layer-by-layer (LbL) approach. A fifth treatment consisting of deionized water was used as a reference untreated control. The fruit parameters measured included weight loss, decay, moisture content, ripening (rutab transformation), firmness, color (lightness and hue angle), total soluble solids (TSS), titratable acidity (TA), TSS/TA ratio, total sugars, total polyphenols, and enzymatic activity. Results indicated that the LbL edible coating was more effective in preserving postharvest quality. Regarding weight loss and decay rate, the results showed that the control treatment consistently had 1.5–5-fold higher deterioration indicators than the coated fruits. Among the tested treatments, the gum arabic and gelatin coating was the most effective compared to the untreated control, reducing weight loss by over 40%, lowering decay by approximately 80%, and maintaining significantly higher moisture content throughout storage. Concerning carotenoid levels, the untreated fruits exhibited approximately 1.2–1.4-fold higher carotenoid content than the coated fruits. Fruits treated with gum arabic and gelatin exhibited the best preservation effect Sby limiting TSS increase and maintaining higher TA compared with the control. This treatment best maintained antioxidant capacity and phenolic content while significantly suppressing the activities of polyphenol oxidase and peroxidase. Overall, the LbL coating strategy successfully maintained the quality of ’Barhi’ dates by mitigating oxidative and enzymatic degradation throughout storage. Principal component analysis and hierarchical cluster analysis demonstrated that treatments gum arabic and gelatin exhibited superior effectiveness in extending the date storage life in terms of physicochemical properties and antioxidant activity, followed by chitosan and gelatin, and Aloe vera and gelatin, compared to the control fruits over a 60-day storage period. Full article

Pueraria lobata (Willd.) Ohwi root is a traditional medicinal resource rich in bioactive isoflavonoids with known antioxidant and anti-inflammatory properties. However, the chemical composition and biological activities of P. lobata root extracts can vary depending on the extraction solvent. In this study, we systematically compared P. lobata root extracts prepared using water, ethanol (30%, 70%, and 100%), and methanol to evaluate the effects of solvent selection on extraction yield, HPLC-based chemical profiles of major isoflavonoids, antioxidant capacity, and cellular responses in vitro. Chemical characterization by HPLC revealed distinct solvent-dependent differences in the relative abundance of key isoflavonoids, including puerarin, daidzin, and daidzein, defining characteristic chemical profiles for each extract. Antioxidant activity was evaluated using DPPH and ABTS radical scavenging assays, along with measurements of total polyphenol and flavonoid content. Cell viability was examined in HeLa cells using an MTT assay to define non-cytotoxic concentration ranges. The anti-inflammatory potential of the extracts was further assessed by measuring TNF-α-induced secretion of pro-inflammatory cytokines in HeLa cells. The results revealed marked solvent-dependent differences in extraction yield, chemical composition, and functional activity. Notably, methanol and ethanol extracts exhibited enriched isoflavonoid profiles associated with enhanced antioxidant and anti-inflammatory responses. Overall, this integrated chemical and functional evaluation demonstrates that solvent selection plays a critical role in determining the chemical characteristics and bioactivity of P. lobata root extracts. These findings provide a basis for rational solvent selection in the preparation of plant-derived extracts and support the potential use of P. lobata root as a functional source of antioxidant and anti-inflammatory compounds. Full article

The sustainable valorization of citrus processing by-products represents a key challenge for the food industry, aiming to reduce waste while recovering valuable bioactive compounds. In this study, a cloud point extraction strategy was developed using soy lecithin as a natural, food-grade surfactant to isolate phenolic antioxidants from orange juice industry residues. Response Surface Methodology was applied to two streams of orange juice by-products, to evaluate the combined effects of pH, NaCl concentration, and lecithin content on extraction efficiency, with total polyphenolic content, DPPH radical scavenging activity, and ferric reducing antioxidant power serving as response variables. Partial Least Squares (PLS) analysis was additionally employed to integrate all antioxidant responses and identify a multivariate optimum. The optimized conditions (pH 3.4, 12% NaCl, 11% lecithin) enabled maximal recovery of antioxidant constituents, highlighting the effectiveness of lecithin-based micellar systems. To assess practical applicability, the optimized extract from the oil emulsion residue (Stream A) was incorporated into tsipouro, a traditional Greek distillate, and its stability was monitored under controlled light and temperature conditions for 30 days at three concentration levels. Results demonstrated that both environmental factors significantly influenced antioxidant retention and physical stability, underscoring the importance of formulation design. Specifically, high gel concentration at 2% w/v, low temperature at 20 °C and light exposure provided the highest overall desirability for TPC, FRAP, and DPPH responses. Overall, this work introduces a green, scalable, and food-compatible extraction approach that not only supports circular economy principles but also opens new opportunities for the development of functional alcoholic beverages enriched with natural antioxidants. Full article

In the present study, the fruit extract of haritaki (T. chebula) was successfully encapsulated in liposomes, achieving an encapsulation efficiency of 97.2% for the total polyphenols, with the most significant release occurring under simulated digestive conditions in the intestinal phase. The zeta potential and Z-average size of the loaded liposomes were 20.52 mV and 521.73 nm at a pH of 2 and −59.72 mV and 823.03 nm at a pH of 8, respectively. The prepared liposomes were further incorporated in the matrix of dark chocolate in a content of 10%. The addition of liposomes significantly (p < 0.05) increased the particle size distribution (d(0.9), d(0.5) and d(0.1)) and the rheological (Casson’s yield point and viscosity) parameters of the chocolate, while the hardness and maximum melting temperature did not change significantly (p > 0.05). The results of the sensory analysis of the chocolates confirmed that the liposomes were well homogenized in the chocolate matrix and that the herbal taste of haritaki was successfully masked by incorporating it into the chocolate in the encapsulated form. Full article

The roots of Panax ginseng are well known for their bioactive properties, while its berries have recently attracted attention for their pharmacological potential. This study investigated whether fermentation with Lactiplantibacillus plantarum enhances the antioxidant properties of ginseng roots and berries and their protective effects against oxidative stress in vitro. Fermentation significantly increased total polyphenol, flavonoid, and saponin contents and promoted the conversion of major ginsenosides (ginsenoside Rg1, ginsenoside Rb1, and ginsenoside Rb2), which are relatively less bioavailable, into minor ginsenosides (ginsenoside Rh1, ginsenoside Rg2, and ginsenoside Rg3) with enhanced biological activity and bioavailability. Fermented extracts exhibited higher radical-scavenging activities in 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assays than non-fermented extracts. In tert-butyl hydroperoxide (t-BHP)-stimulated Chang liver cells, fermented extracts reduced intracellular reactive oxygen species (ROS) generation, inhibited lipid peroxidation, restored the reduced glutathione/oxidized glutathione (GSH/GSSG) ratio, and enhanced antioxidant enzyme activities, including superoxide dismutase (SOD) and catalase (CAT). These results demonstrate that L. plantarum-mediated fermentation effectively enhances the antioxidant and cytoprotective potential of ginseng roots and berries, supporting their application as functional food ingredients. Full article

Fermentation is a widely utilized technology that efficiently enriches bioactive compounds, thereby enhancing the bioactivity of food. This study aimed to investigate the release of the total polyphenol content (TPC) and flavonoid content (TFC), changes in antioxidant activity, and in vitro relative abundance trends of phenolic metabolites in the fermented composite juice of kidney beans and mulberries. An in vitro simulated gastric and intestinal digestion method was employed to examine the release patterns of polyphenols and flavonoids, along with alterations in antioxidant activity during the gastrointestinal digestion of the fermented composite juice. Non-targeted metabolomics LC-MS technology was employed to detect changes in the relative abundance and enrichment of phenolic metabolites during fermentation and digestion stages. The results indicated that after simulated digestion, the polyphenol content increased by 1.42-fold and the flavonoid content by 2.53-fold compared to pre-digestion. The scavenging rates for DPPH radicals, hydroxyl radicals, and ABTS radicals reached 85.44%, 94.77%, and 76.12%, respectively. Non-targeted metabolomic investigation through KEGG pathway enrichment showed associations between phenolic metabolites and antioxidant activity. During fermentation and digestion, daidzein, genistein, quercetin, and catechin may be the potential compounds contributing to the enhanced antioxidant activity of FBMJ. Among these, phenolic metabolites are significantly enriched in the biosynthetic pathways of flavonoids and flavanols. This study has elucidated the metabolic variations between the fermentation and digestion stages of fermented composite juice from a metabolomics perspective, providing preliminary in vitro research evidence and theoretical clues for developing it as a functional food with antioxidant potential. Full article

This study presents a comprehensive analysis of the bromatological profile of fruits from rowanberry (Sorbus aucuparia L.) and hawthorn (Crataegus monogyna Jacq.), as well as the polyphenol bioaccessibility under in vitro simulated gastrointestinal conditions, antioxidant activity and the inhibition of lipid peroxidation in a biological model (egg yolk). The fruits were demonstrated to be rich in bioactive compounds, containing comparable total vitamin E levels (~65 mg/kg), with α-tocopherol as the predominant isomer, and measurable amounts of xanthophylls, mainly lutein (20.19–21.69 μg/g), astaxanthin, and canthaxanthin. HPLC-DAD analysis identified 19 polyphenolic compounds, with catechin being the dominant compound in rowanberry fruits (4.36 mg/g), while epigallocatechin and catechin were the most abundant in hawthorn fruits. In vitro gastrointestinal digestion showed elevated intestinal bioaccessibility of hydroxybenzoic acids, with ellagic acid reaching ~96% in the intestinal phase of rowanberry fruits and ~109% in hawthorn fruits, indicating increased availability. In hawthorn fruits, flavanols exhibited greater stability and higher bioaccessibility, with catechin reaching 101% in the gastric phase, epicatechin remaining highly bioaccessible (98–97%), and epigallocatechin showing moderate bioaccessibility (24–50%). Both fruit extracts exhibited antioxidant activity, with hawthorn fruits showing significantly higher ABTS and DPPH scavenging capacities. Rowanberry and hawthorn fruits exhibited an inhibitory effect on lipid peroxidation in yolk homogenates, reducing malondialdehyde formation to 37.19 mg/kg and 20.58 mg/kg from 50.79 mg/kg, respectively, although their efficacy remained lower than that of synthetic antioxidants. The findings of this study indicate that rowanberry and hawthorn fruits are promising sources of bioactive compounds, exhibiting significant antioxidant activity in biological models and supporting the potential valorization of these underutilized fruits for functional food and nutraceutical applications. Full article

The global increase in metabolic syndrome, characterized by the dysregulation of carbohydrate and lipid metabolism accompanied by oxidative stress and chronic inflammation, has driven research into plant species rich in polyphenols capable of modulating these pathophysiological mechanisms. Mexican species of the genus Arbutus represent a potential source of phenolic compounds with functional relevance; however, they remain poorly explored phytochemically and biologically. The present study aimed to characterize the phytochemical profile and evaluate the biological activity of 1% (w/v) leaf infusions of A. bicolor, A. tessellata, A. madrensis, A. arizonica, and A. occidentalis. Proximal analyses, spectrophotometric determinations of total phenols, flavonoids, and proanthocyanidins, as well as characterization by UPLC–ESI–MS/MS were performed. In vitro antioxidant, anti-inflammatory, and digestive enzyme inhibitory activities were also evaluated. Proximate analysis revealed that carbohydrates constituted the predominant component (72–82%), followed by lipids (3–12%), proteins (4–8%), ash (3–5%), and moisture (5–6%). The total phenolic content ranged from 25.39 to 64.14 mg EAG, being A. occidentalis the species with the highest concentration, while total flavonoids ranged from 14.91 to 33.33 mg EC per gram of dry weight. A total of 38 phenolic compounds were identified, exhibiting marked interspecific variability. A. occidentalis, distinguished by its high ellagitannin content, exhibited the highest antioxidant capacity (ORAC: 10.40 mM TEAC/g) and notable erythrocyte membrane stabilization (~69%). Enzymatic inhibition demonstrated differential profiles: A. tessellata showed the most significant inhibition of α-amylase (80.19%), whereas A. bicolor exhibited higher inhibition of α-glucosidase (81.88%) and pancreatic lipase (74.26%) could be associated with stilbenes such as resveratrol. Bioactivity was more strongly associated with the specific phytochemical profile than with total phenolic content. These findings suggest that Arbutus spp. leaf infusions may represent multifunctional phytochemical matrices with potential relevance in metabolic syndrome management. Full article

In the context of global climate change, exploring locally adapted grape varieties has become imperative for the future of the wine industry. Autochthonous red grape varieties from Castilla y León region (Spain) are being studied as a sustainable option due to their local adaptation. This study aimed to evaluate different agronomic variables of nine minority varieties over four years at each vineyard, and their enological potential in two later vintages. Enological parameters and phenolic composition were analyzed in grapes and in the resulting wines to assess quality and typicity. Most of the grape varieties were able the produced good quality wines with distinct enological profiles. Bruñal, Cenicienta and Tinto Jeromo had characteristics associated with more structured wines (>1500 mg/L of total polyphenols and total tannins), making them suitable for oak aging. Estaladiña showed similar features, together with a very high productivity. Mouraz and Negro Saurí showed characteristics suitable for rosé wine production. Gajo Arroba and Mandón exhibited high total acidity (>4 g/L of tartaric acid), indicating their potential use in coupage to improve wine acidity. Overall, these varieties represent a valuable resource to increase wine diversity and resilience under changing climates. Full article

Polyphenols represent the largest and most diverse class of dietary antioxidants. Epidemiological evidence linking specific (poly)phenol classes, such as flavonoids and lignans, to breast cancer (BC) risk remains limited and largely inconclusive in prospective studies. The aim of this study is to examine the association between the intake of total (poly)phenols—and its classes and subclasses—and BC risk—overall and by subtypes (estrogen, progesterone, and human epidermal growth factor receptor 2 (HER2))—in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort. The EPIC cohort includes 257,960 adult women from seven European countries. During a mean follow-up of 14 years, there were 10,722 incident overall BC cases. Associations were computed using Cox regression models adjusted for potential confounders. No significant associations were found between total (poly)phenol intake and overall BC risk (HR_{Q5 vs. Q1} = 1.02; 95% CI: 0.95–1.11). In addition, null associations were mostly found between classes and subclasses of (poly)phenols and BC subtypes. After stratifying by menopausal status, no significant associations were observed. In conclusion, this study found no evidence of associations between the intake of any class or subclass of (poly)phenols and BC risk in the European population. Full article

Despite the growing demand for functional gluten-free (GF) foods, the application of Quercus pubescens acorn flour remains largely underexplored. This study addresses this gap by optimizing GF cookies using response surface methodology (RSM) and prepared with Q. pubescens acorn flour and xanthan gum to balance technological quality, sensory acceptability, and functional value. A three-level full factorial design (FFD) evaluated the effects of acorn flour proportion (0, 50 and 100%), and xanthan gum level (1, 2 and 3%) on physicochemical properties (moisture, water activity, color, texture, and dimensions), sensory attributes using a 9-point hedonic scale, proximate composition, and bioactive and antioxidant properties (total polyphenols, tannins, DPPH, ABTS, FRAP). Linear and quadratic polynomial models adequately described the experimental data (R² = 0.86–0.99; non-significant lack of fit). Increasing acorn flour content significantly intensified cookie darkening, reduced snapping force and bending stiffness, reduced spread factor, and affected sensory perception, while xanthan gum improved structural integrity and dimensional stability. Multi-response optimization identified an optimal formulation containing 41.05% acorn flour and 1.46% xanthan gum, achieving balanced color development (darkness index ≈ 62), bending stiffness (~38 N/mm), and high overall sensory acceptability (~7.8). The optimized GF cookies exhibited a favorable nutritional profile and antioxidant properties, characterized by elevated total polyphenol content and antioxidant capacity, confirming the functional potential of acorn flour. The optimized cookies (containing 41.05% acorn flour) exhibited a six-fold increase in total phenolic content (from 1.63 to 10.08 mg GAE/g) and 8–10 times higher antioxidant capacity (DPPH, ABTS, and FRAP assays) compared to the control, confirming the substantial functional potential of Q. pubescens in gluten-free systems. Full article

This study investigated the biochemical composition and antioxidant potential of flours from pigment-deficient Chlorella vulgaris variants (honey and white) and wild-type (green) and the impact of lactic acid bacteria–yeast co-culture fermentation. The three variants were characterized for composition, total polyphenol (TPC) and flavonoid (TFC) contents, antioxidant capacity (DPPH, FRAP, and ORAC assays), and reactive oxygen species production in HT-29 intestinal cells. All extracts were noncytotoxic up to 100 µg/mL. Among all variants, the green showed the highest native TPC, TFC, and overall antioxidant activity. TPC and TFC were similar between honey and white, while FRAP was higher in honey and ORAC was higher in white. Biomasses were subsequently fermented for 24 h using Lactiplantibacillus plantarum CR L1 or Levilactobacillus brevis L204 with either Saccharomyces cerevisiae TRE Y100 or Kluyveromyces marxianus MK Y55. Fermentation resulted in significant pH reduction and increases in titratable acidity and lactic acid production, particularly in co-cultures involving K. marxianus. However, the effects on antioxidant properties were strongly matrix-dependent, with significant increases in TPC and antioxidant activity observed only in the white variant. Overall, pigmentation and microbial pairing emerged as key determinants of metabolic outcomes. These findings highlight the potential of co-culture fermentation to enhance the bioactive profile of pigment-deficient C. vulgaris, supporting their application in functional foods. Full article

Coffee silverskin (CSS), the major by-product of coffee roasting, is reported to contain bioactive compounds, including xanthines and polyphenols, showing promising potential for food and nutraceutical applications. This study investigated the beneficial effects of CSS hydroalcoholic extracts, which were chemically characterized by Attenuated Total Reflectance–Fourier-Transform Infrared Spectroscopy and ElectroSpray Ionization tandem Mass Spectrometry, on Caenorhabditis elegans physiology. CSS supplementation improved healthspan-related parameters and delayed aging-associated functional decline, without significantly extending lifespan in wild-type nematodes. Treated worms exhibited a 57% reduction in reactive oxygen species (ROS) levels and upregulation of antioxidant genes (gst-4 and sod-3), suggesting that CSS mitigates oxidative stress through the DAF-2/DAF-16 pathway. Under high-glucose diet conditions, CSS reduced lipid droplet accumulation and modulated the expression of metabolic genes, including upregulation of nhr-49 which is a key regulator of fatty acid oxidation. CSS restored lipid homeostasis and rescued the shortened lifespan of obese nhr-49 mutant worms, suggesting enhanced β-oxidation. Moreover, CSS modulated serotonergic signaling by increasing tph-1 and ser-6 expression, linking its effects to serotonin-mediated regulation of fat metabolism. Finally, CSS promoted the growth of probiotic strains, suggesting potential prebiotic properties. Overall, these findings identify CSS as a metabolic modulator capable of alleviating oxidative and metabolic stress, supporting its sustainable application in the development of functional foods and nutraceuticals. Full article

This study investigated shelf-life prediction of a cold-stored mixed mango–passion fruit smoothie (60:40) using kinetic modeling to compare the effects of dimethyl dicarbonate (DMDC, 250 ppm), pasteurization (90 °C for 100 s), and packaging type (glass vs. polyethylene terephthalate (PET)) during six weeks at 4 °C. Physicochemical parameters, functional properties (total phenolic content, total flavonoid content, and antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Power assay (FRAP), and microbial stability were monitored weekly. Zero- and first-order kinetic models were applied to describe quality changes, with the first-order model showing superior fit (average R² = 0.936). pH remained relatively stable (p > 0.05), while total soluble solids (TSS) gradually declined in all treatments from approximately 16–17 °Brix to 13–14 °Brix by week 6. PET packaging resulted in a significantly higher total color difference (ΔE) than glass by the end of storage (p ≤ 0.05), particularly in DMDC-treated samples. Pasteurization reduced initial polyphenol oxidase (PPO) activity by 44–56% compared with untreated and DMDC-treated samples (p ≤ 0.05), whereas PET generally exhibited higher residual PPO activity than glass. DMDC treatment better preserved antioxidant capacity, phenolics, and flavonoids, with significantly higher DPPH and FRAP values than controls at week 6 (p ≤ 0.05). Microbiologically, DMDC effectively suppressed total viable counts (<5 log CFU/mL) and yeast and mold (<3 log CFU/mL), outperforming pasteurization. Shelf-life was estimated at 27–29 days for pasteurization and 41–42 days for DMDC (250 ppm), particularly when combined with glass packaging. Overall, the DMDC–glass combination demonstrated strong potential as a non-thermal preservation approach for fruit beverages. Full article

Most polyphenols (and tannins in their composition), secondary plant metabolites with positive effects on the human body, are soluble in water, which makes them environmentally friendly and the most accessible solvent in everyday life. The aim of this study was to examine the effects of water extraction methods, hot water extraction and maceration, on the amounts of these compounds isolated from plants, compared with ultrasonic extraction, which is not readily available. Seven Ericaceae and four Rosaceae species were selected for study, whose leaves are used in folk and/or official medicine to make herbal teas. Total polyphenolics were determined by the Folin–Ciocalteu method spectrophotometrically and total tannins by calculating the difference between the total and remaining polyphenolic content after tannin precipitation. The results demonstrated that ultrasound was not the most effective method for extracting polyphenols: it yielded the highest polyphenol amounts only from two Rosaceae species, Potentilla anserina and Alchemilla vulgaris. The hot water extraction of polyphenols was more effective than maceration. Hot water was more effective in extracting polyphenols from evergreen plants. Regardless of the extraction method, most of the polyphenols were extracted with water from Arctostaphylos uva-ursi and tannins from Rhododendron tomentosum leaves. The studied Ericaceae species accumulate higher-polarity tannins than the studied Rosaceae representatives. Full article