Search Results (74)

Global agriculture remains dependent on nitrogen fertilizers produced through fossil fuel-based processes, contributing to greenhouse gas emissions, energy use, and supply chain vulnerabilities. This review introduces plasma-activated water (PAW) as a novel, electricity-driven alternative for sustainable nitrogen delivery. Generated by non-thermal plasma, PAW infuses water with reactive oxygen and nitrogen species, offering a clean, decentralized substitute for conventional synthetic fertilizers derived from the Haber–Bosch and Ostwald processes. It can be produced on-site using renewable energy, reducing transportation costs and depending on fertilizers. Beyond its fertilizer properties, PAW enhances seed germination, plant growth, stress tolerance, and pest resistance, making it a multifunctional input for controlled environment agriculture. We also assess PAW’s techno-economic viability, including energy requirements, production costs, and potential scalability through renewable energy. These factors are crucial for determining its feasibility in both industrial systems and localized agricultural applications. Finally, the review examines PAW’s contribution to the ten United Nations Sustainable Development Goals, particularly in climate action, clean energy, and sustainable food production. By combining agronomic performance with circular production and emissions reduction, PAW presents a promising path toward more resilient, low-impact, and self-sufficient agricultural systems. Full article

Background: Consumer demand for plant-based milk alternatives, particularly oat-based milk, has increased due to perceived health benefits and environmental sustainability. However, challenges remain in improving their nutritional profile and physical stability while promoting the use of local agricultural resources and reducing food waste. Methods: This study developed and evaluated fortified oat-based milk formulations using locally sourced oats cultivated in central Italy. Two valorization strategies were tested: (i) the addition of raspberry powder derived from juice processing byproducts and (ii) the substitution of water with infusions of raspberry and olive leaves. The nutritional composition, antioxidant activity, physical stability, and sensory properties were assessed. Results: Replacing water with leaf infusions significantly increased total polyphenol content (up to 688 mg GAE/100 g DW) and antioxidant activity but compromised physical stability, resulting in higher separation indexes during refrigerated storage. Conversely, adding raspberry powder moderately enhanced antioxidant properties while maintaining emulsion stability. Sensory evaluation showed that enriched formulations reduced undesirable attributes (e.g., floury and cereal notes), although higher concentrations of leaf infusions increased astringency and bitterness. Conclusions: The fortification of oat-based milk with locally sourced raspberry powders and leaf infusions effectively enhances its nutritional and antioxidant properties while influencing its physical and sensory characteristics. This strategy supports the valorization of local agricultural byproducts and promotes the development of sustainable, functional plant-based beverages. Full article

Eragrostis plana is an invasive plant in horticulture that is extremely difficult to control. The use of chemical herbicides causes weed resistance and contamination of crops. Therefore, leaf extracts obtained from E. camaldulensis, C. barbatus, and L. leucocephala were evaluated in the control of this weed. The extracts were obtained from leaves by infusion, pressurized liquid extraction, and ultrasound-assisted extraction using water or ethanol as solvents, which are green methods. The phytochemicals from E. camaldulensis and C. barbatus reduced the germination and growth of the weed, reaching up to 97% inhibition of germination, 52% reduction in shoot length, and 46% reduction in root length for the germinated seeds. Full article

Hypericum perforatum L., commonly known as St. John’s wort, is a widely distributed herbaceous plant utilized in traditional and phytomedicinal applications, particularly for its hydrophilic bioactive compounds. It is often used for treating early depressive states. In this study, we focused on reporting the tocotrienols—lipophilic phytochemicals with health-promoting properties—in St. John’s wort. H. perforatum flowerheads predominantly contained tocotrienols compared with tocopherols (54 and 30 mg/100 g dry weight, respectively). The major tocotrienols (T3) were δ-T3 and α-T3 (34.0 and 17.6 mg/100 g dry weight, respectively). Tocopherols and tocotrienols are lipophilic phytochemicals that cannot be present in St. John’s wort water extracts (tea infusions), but they can be recovered from the remaining residues of H. perforatum tea infusions by using hydroethanolic solutions. A 50.0% (v/v) hydroethanolic solution was not effective in the recovery of tocochromanols. The greatest increase in the extractability of tocochromanols was observed for 70.0–80.0% (v/v) hydroethanolic extracts, while increasing the ethanol concentration from 90.0% to 96.2% (v/v) only slightly improved extractability (not statistically significant). For each ethanol concentration, the recovery was proportionally higher for tocotrienols than for tocopherols. Residues of H. perforatum tea infusions can be proposed as valuable by-products rich in tocotrienols. Full article

This study focused on the synthesis of plant-mediated copper-oxide nanoparticles (OsCuONPs) via the sol–gel technique and the fabrication of OsCuONP-infused PVA composite films (POsCuONPs) utilizing the solvent casting method for wound-healing applications. The prepared OsCuONPs and nanocomposite films were characterized using UV–visible spectra, FTIR, SEM, XRD, TGA, water contact-angle (WCA) measurements, and a Universal testing machine (UTM) for mechanical property measurements. The UV and FTIR tests showed that OsCuONPs were formed and were present in the PVA composite film. Moreover, the mechanical study confirmed that there is an increase in the tensile strength (T_S) and Young’s modulus (Y_m) with 21.75 MPa to 32.50 MPa for T_S and 24.80 MPa to 1128.36 MPa for Y_m, and a decrease in the % elongation at break (E_b) (394.32 to 75.6). The TGA and WCA study results demonstrated that PVA films containing OsCuONPs are more stable when subjected to high temperatures and demonstrate a decreased hydrophilicity (60.89° to 89.62°). The cytotoxicity and hemolysis tests showed that the CuONPs-3 containing composite films (PVA/OsCuONPs with a wt. ratio of 1.94/0.06) are safe to use, have a good level of cell viability, and do not break down blood. This is true even at high concentrations. The study also discovered that cells moved considerably in 12 and 24 h (13.12 to 19.26 for OsCuONPs and 312.53 to 20.60 for POsCuONPs), suggesting that 60% of the gaps were filled. Therefore, the fabricated POsCuONP nanocomposites may serve as a promising option for applications in wound healing. Full article

Linden (Tilia) is one of the most frequently utilized plants for the preparation of infusions because of its salutary effects, including the reduction in inflammatory processes and pain, alleviation of stress, and lowering of blood pressure. As Linden is a common species in Bulgarian cities, it is frequently used for homemade infusions. The regular consumption of these tea beverages may contribute to the attainment of the recommended daily allowances of certain minerals, but it may also result in the accumulation of toxic elements within the human body. The present study compares the concentrations of essential and toxic elements in linden blossom collected from disparate locations in Plovdiv, Bulgaria, with those of samples gathered in ecologically pristine regions and commercially available products labeled “bio”. Both total element content and extractable forms in infusions were quantified by ICP-MS. The health risk due to consuming infusions was assessed by comparing the water, tea, drinks, and EFSA regulations. The applied cluster analysis divided the samples from the urban area into three groups related to traffic pollution. In spite of the short blooming period, the concentrations of Al, Fe, Pb, V, Cr, Co, Ni, and Cd in the samples from the most polluted areas are increased by a factor of two compared to those from the clean zones. Full article

This study evaluated the impact of silver particles, suspended in Arnica montana flower extract, on the physicochemical characteristics and release dynamics of antioxidant compounds in PVP (polyvinylpyrrolidone)-based hydrogel systems. The hydrogels were synthesized via photopolymerization with fixed amounts of crosslinker (PEGDA) and photoinitiator, while the concentration of the silver-infused extract was systematically varied. Key properties, including the density, porosity, surface roughness, swelling capacity, and water vapor transmission rate (WVTR), were quantitatively analyzed. The results demonstrated that increasing the silver content reduced the hydrogel density from 0.6669 g/cm³ to 0.2963 g/cm³ and increased the porosity from 4% to 11.04%. The surface roughness parameters (Ra) rose from 8.42 µm to 16.33 µm, while the WVTR increased significantly from 65.169 g/m²·h to 93.772 g/m²·h. These structural changes directly influenced the release kinetics of antioxidant compounds, with kinetic modeling revealing silver-dependent variations in the evaluated release mechanisms. This innovative approach of integrating silver particles and plant-derived antioxidants into hydrogels highlights a novel pathway for tailoring material properties. The observed enhanced porosity and moisture regulation underscore the hydrogels’ potential for biomedical applications, particularly in wound care, where controlled moisture and antioxidant delivery are critical. These findings provide new insights into how silver particles modulate hydrogel structures and functionalities. Full article

Listeria are Gram-negative intracellular foodborne pathogens that can cause invasive infections with high mortality rates. In this work, the antibacterial activity of ten essential oils, infusion extracts, and decoction extracts of some medicinal plants was tested against Listeria monocytogenes and listeria ivanovii strains. The effects of different physical conditions including temperature, pH, sodium chloride, and some organic acids were studied. The results showed that the water extracts gave the maximum bacterial inhibition, while ethanolic extract was inactive against the tested Listeria spp. The antibiotic sensitivity of L. monocytogenes LMG10470 and L. ivanovii LMZ11352 was tested against five antibiotics including imipenem, levofloxacin, amikacin, ampicillin, and amoxicillin. Imipenem was the most effective antibiotic, resulting in inhibition zones of 40 mm and 31 mm for L. monocytogenes and L. ivanovii, respectively. When imipenem mixed with Syzygium aromaticum oil, Salvia officinalis oil, Pimpinella anisum infusion, and Mentha piperita infusion each, the water extract of Moringa oleifera leaves and seeds against LMG10470 and LMZ11352 resulted in broader antibacterial activity. The antimicrobial activity of both Pimpinella anisum and Mentha piperita plant extracts is related to a variety of bioactive compounds indicated by gas chromatography–mass spectrometry analysis of these two plant extracts. These two plant extracts seemed to contain many chemical compounds elucidated by gas chromatography–mass spectrometry (GC-MS) and infrared radiation spectra. These compounds could be classified into different chemical groups such as ethers, heterocyclic compounds, aromatic aldehydes, condensed heterocyclic compounds, ketones, alicyclic compounds, aromatics, esters, herbicides, saturated fatty acids, and unsaturated fatty acids. The use of these natural compounds seems to be a useful technological adjuvant for the control of Listeria spp. in foods. Full article

White willow (Salix alba) is a medicinal plant traditionally used to treat pain and inflammation. The aims of this study were to produce polyphenol-rich herbal beverages from willow bark with different ethanol content, temperatures, and solvent pH and to explore neuroprotective potentials of willow polyphenols. The phenolic compounds quantified in the willow infusions were salicin, chlorogenic acid, epicatechin, p-salicylic acid, and p-coumaric acid; the former three compounds exhibited promising inhibitory potentials against acetylcholinesterase (AChE) and butyrylcholinesterase (BuChE) in molecular docking studies. Total phenol content and antioxidant activity were maximum when prepared with 50% ethanol-in-water at room temperature. Although aqueous infusions contained fewer total phenols than those extracted with 50% hydroalcoholic solutions, they enhanced the extraction of chlorogenic acid and salicin content, which may possess promising neuroprotective potentials. The addition of citric acids in hot water infusions led to a higher proportion of non-tannins and had a lighter appearance, which may result in less astringent mouthfeel and better consumer acceptance. Overall, the obtained results indicate that willow bark prepared with hot water and/or with addition of citric acids is rich in bioactive compounds with high antioxidant activity and possible neuroprotective activities in silico, which could serve as valuable ingredients for inclusion in functional beverages. Full article

Ilex paraguariensis, commonly known as yerba mate, is a plant belonging to the holly genus Ilex and the Aquifoliaceae family, indigenous to South America, and is used for the production of yerba mate. Yerba mate is renowned for its abundance of essential nutrients and bioactive compounds. Based on test results, it can be assumed that the selection of raw material for the preparation of extracts as well as the extraction method significantly influence the final content of biologically active compounds in the extracts. Consequently, this variability impacts the ultimate concentration of biologically active substances within the end product, potentially influencing human consumption. The present study aimed to quantify and compare the content of selected biological active compounds in supplements and products containing I. paraguariensis extracts, along with organic yerba mate dried through a smoke-free process, available in the European market (P-1–P-10). The evaluation focused on antioxidant substances such as neochlorogenic acid, chlorogenic acid, cryptochlorogenic acid, 4-feruloylquinic acid, isochlorogenic acid, rutoside astragalin, and caffeine. Additionally, the concentration of specific macro and trace elements was ascertained. The antioxidant compound makeup differs between methanol-extracted samples and aqueous extracts. In both cases, methanol extracts, particularly those in instant and traditional herb forms, showed the highest content of organic compounds with antioxidant properties (such as phenolic compounds and caffeine). The highest content of chlorogenic acid was detected in both methanol (14.7412 mg/g d.w.) and water (8.3120 mg/g d.w.) extracts in product P-4. The caffeic acid content ranged from 0.1491 mg/g d.w. to 1.7938 mg/g d.w. in methanol extracts and from 0.0760 mg/g d.w. to 0.4892 mg/g d.w. in water extracts. The neochlorogenic acid content ranged from 2.6869 to 23.9750 mg/g d.w. in ethanol extracts and from 0.4529 to 10.2299 mg/g d.w. in water extracts. Therefore, the traditional preparation of yerba mate as a water infusion does not fully exploit the raw material’s potential. Among the tested products, only the dietary supplement in capsule form contained protocatechuic acid, which was not present in any other tested products. Conversely, compounds characteristic of yerba mate found in other preparations were absent in this supplement. The caffeine content was also the lowest in this product. The determined content of active substances did not consistently match the declarations made by producers if stated on the packaging. Full article

Background: Puerarin is an isoflavone compound isolated from the roots of a leguminous plant, the wild kudzu. Various functional activities of this compound in multiple diseases have been reported. However, the effect and mechanism of puerarin in improving blood pressure remain non-elucidated. Purpose: The current study was designed to assess the preventive effects of puerarin on the onset and progression of hypertension and to verify the hypothesis that puerarin alleviates blood pressure by inhibiting the ROS/TLR4/NLRP3 inflammasome signaling pathway in the hypothalamic paraventricular nucleus (PVN) of salt-induced prehypertensive rats. Methods: Male Dahl salt-sensitive rats were fed low NaCl salt (3% in drinking water) for the control (NS) group or 8% (HS) to induce prehypertension. Each batch was divided into two group and treated by bilateral PVN microinjection with either artificial cerebrospinal fluid or puerarin through a micro-osmotic pump for 6 weeks. The mean arterial pressure (MAP) was recorded, and samples were collected and analyzed. Results: We concluded that puerarin significantly prevented the elevation of blood pressure and effectively alleviated the increase in heart rate caused by high salt. Norepinephrine (NE) in the plasma of salt-induced prehypertensive rats also decreased upon puerarin chronic infusion. Additionally, analysis of the PVN sample revealed that puerarin pretreatment decreased the positive cells and gene level of TLR4 (Toll-like receptor 4), NLRP3, Caspase-1 p10, NOX2, MyD88, NOX4, and proinflammatory cytokines in the PVN. Puerarin pretreatment also decreased NF-κBp65 activity, inhibited oxidative stress, and alleviated inflammatory responses in the PVN. Conclusion: We conclude that puerarin alleviated blood pressure via inhibition of the ROS/TLR4/NLRP3 inflammasome signaling pathway in the PVN, suggesting the therapeutic potential of puerarin in the prevention of hypertension. Full article

Tannins, present in numerous plants, exhibit a binding affinity for proteins. In this study, we aimed to exploit this property to reduce the concentration of allergenic egg white proteins. Tannins were extracted, using hot water, from the lyophilized powder of underutilized resources, such as chestnut inner skin (CIS), young persimmon fruit (YPF), and bayberry leaves (BBLs). These extracts were then incorporated into an egg white solution (EWS) to generate an egg white gel (EWG). Allergen reduction efficacy was assessed using electrophoresis and ELISA. Our findings revealed a substantial reduction in allergenic proteins across all EWGs containing a 50% tannin extract. Notably, CIS and BBL exhibited exceptional efficacy in reducing low allergen levels. The addition of tannin extract resulted in an increase in the total polyphenol content of the EWG, with the order of effectiveness being CIS > YPF > BBL. Minimal color alteration was observed in the BBL-infused EWG compared to the other sources. Additionally, the introduction of tannin extract heightened the hardness stress, with BBL demonstrating the most significant effect, followed by CIS and YPF. In conclusion, incorporating tannin extract during EWG preparation was found to decrease the concentration of allergenic proteins while enhancing antioxidant properties and hardness stress, with BBL being particularly effective in preventing color changes in EWG. Full article

Bioactive compounds from medicinal plants have applications in the development of functional foods. However, since they are unstable, encapsulation is used as a conservation alternative. This work aimed to assess the bioactive properties (antioxidant and hypoglycemic) of different extracts, including the infusion, as well as their spray-dried microencapsulates from Tecoma stans leaves. A factorial design was proposed to determine the best extraction conditions, based on ABTS and DPPH inhibition. Maltodextrin (MD), arabic gum (AG), and a 1:1 blend (MD:AG) were used as encapsulating agents. Moreover, characterization through physicochemical properties, gas chromatography/mass spectrometry (GC-MS) and scanning electron microscopy (SEM) of the best two powders based on the bioactive properties were analyzed. The results showed that the combination of stirring, water, and 5 min provided the highest inhibition to ABTS and DPPH (35.64 ± 1.25 mg Trolox/g d.s. and 2.77 ± 0.01 g Trolox/g d.s., respectively). Spray drying decreased the antioxidant activity of the extract while preserving it in the infusion. The encapsulated infusion with MD:AG had the highest hypoglycemic activity as it presented the lowest glycemic index (GI = 47). According to the results, the microencapsulates could potentially be added in foods to enhance nutritional quality and prevent/treat ailments. Full article

Moringa oleifera’s high nutritional value and bioactive properties have attracted significant scientific research interest as an additive in broiler feed for sustainable broiler production. The tree’s multifunctional characteristics make it a potent alternative growth promoter for broilers and a valuable resource to address Sustainable Development Goals related to poverty alleviation, food security, good health, and responsible consumption. Moreover, it provides a less expensive and environmentally friendly alternative for broiler farmers. However, less is known about the awareness, perceptions, and prevailing practices of broiler farmers and M. oleifera farmers regarding the plant’s use as an additive. This study determined the awareness, perceptions, and practices of M. oleifera use among broiler and M. oleifera farmers in South Africa. Quantitative data collected from 165 purposively sampled small-scale broiler farmers, along with qualitative insights from 11 key informants, indicated that 66.7% of respondents, primarily females, knew about M. oleifera but lacked awareness of its benefits for broilers (82.4%). Awareness varied significantly (p < 0.05) by gender. Only 10.9% of those aware used M. oleifera, predominantly small-scale female farmers. Leaves and stems were common parts used, added to feed, or infused in water. Perceived benefits included improved growth rates and reduced mortalities. Large-scale broiler farmers expressed interest if provided with more information on the nutritional benefits and the availability of bulk M. oleifera to sustain their large operations. The study underscores the need for targeted awareness campaigns, especially among female farmers, and providing guidelines for M. oleifera use. Formulating broiler diets that include M. oleifera as an ingredient will require a consistent supply, which is currently lacking. Therefore, there is a need to address the production capacity to meet the requirements of larger broiler operations. Full article

Guayusa tea is derived from the leaves of the Ilex guayusa Loes. plant, which is native to the Amazon rainforest. Beyond its pleasant sensory properties, Guayusa tea is rich in antioxidants, phenolics, and minerals. In this study, the effects of infusion time, temperature, and solvent conditions on the color, antioxidant capacity, total phenolic content, phenolic profile, and antimicrobial activity of Guayusa (Ilex guayusa Loes.) tea were investigated. Guayusa tea samples were prepared using two different solvents, ethanol and water, with 4, 6, and 8-h infusions at 60 and 70 °C. Liquid chromatography, diode array detection, and electrospray ionization tandem mass spectrometry (LC-DAD-ESI-MS/MS) were used to determine a comprehensive profile of phenolic compounds and to detect differences due to infusion conditions. Moreover, after the Guayusa tea infusion with the highest bioactive properties was determined, the effects of in vitro gastrointestinal digestion on the total phenolic content, antioxidant capacity, and phenolic compounds of the Guayusa tea infusion were measured. Phenolic profile analysis identified 29 compounds, among which chlorogenic acid and its derivatives were predominant. The increase in infusion time was correlated with an elevation in total phenolic content. Significant differences were observed between water and ethanol infusions of Guayusa in terms of phenolics and antioxidants. The total amount of phenolic compounds in the samples prepared with both solvents was found to increase after oral intake, depending on the digestion stage; meanwhile, the amounts of flavonoid compounds and di-O-caffeoylquinic acid derivatives decreased during digestion. Full article