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Abstract The synthesis of bioactive peptides demonstrates strong antioxidant, anti-proliferative, anti-hypertensive, and anti-diabetic attributes. This presents a promising path for developing cost-effective pharmaceuticals that have fewer side effects as they are derived from foods. Production of bioactive peptides through enzymatic hydrolysis exhibits greater potential compared to alternative chemical-assisted hydrolysis. The purification of bioactive peptides involves size fractionation techniques such as ultrafiltration and gel filtration. Further separation using reversed-phase high-performance liquid chromatography (RP-HPLC) techniques aids in the production of peptides with different hydrophobicity which may have specific bioactivities. Sequencing of peptides is commonly completed through Matrix-Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry (MALDI-TOF MS), electrospray ionization (ESI), and Liquid chromatography-tandem mass spectrometry (LC–MS). Generally, smaller peptides with lower molecular weights exhibit higher bioactivity due to higher absorption within the gastrointestinal tract. While most investigations into bioactive peptides have been conducted in vitro only a few studies have confirmed these findings in vivo, particularly regarding the bioavailability and toxicity of fish protein peptides especially in individuals with non-communicable diseases (NCDs) such as cancer, cardiovascular, diabetes and chronic respiratory. Bioactivities of peptides derived from fish show cardioprotective, anti-hypertensive, anti-cancer, anti-diabetic, and anti-oxidative effects, suggesting their promising potential in the treatments and preventive care for NCD. Further research is strongly encouraged to explore these aspects comprehensively. Graphical Abstract

The objective of this study was to optimize the ultrasound-assisted extraction (UAE) of Inula viscosa, focusing on the extraction yield, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity and to evaluate its antioxidant effect in sunflower oil (SFO) storage. A water–ethanol binary solvent system was applied to extract bioactive components sustainably. Extraction parameters (temperature, time, ethanol concentration, and solvent-to-solid ratio) were optimized using a central composite rotatable design, achieving high accuracy (R2 > 0.974). Optimum conditions were 54 % (v/v) ethanol concentration, 60 °C, 31 min, and a 15 (mL/g) solvent-to-solid ratio resulting in a yield of 24.72 g/g (%), TPC of 489.54 mg gallic acid/g, TFC of 149.81 mg quercetin/g, and IC50 of 18.21 µg/mL. UAE outperformed Soxhlet extraction in yield, bioactive compound composition, and antioxidant capacity. Strong correlations were found between TPC, TFC, and antioxidant capacity, with TFC having a more significant impact. I. viscosa extract was found to be a potent antioxidant and delay the oxidation of SFO during accelerated storage due to peroxide value and oxidative induction time analysis. Microstructural analysis illuminated the structural changes induced by the extraction methods. In conclusion, this study not only optimized UAE of I.viscosa, showing superior efficiency and antioxidant capacity, but also demonstrated the practical application of I.viscosa in enhancing sunflower oil shelf life, thereby providing valuable insights for the field of food engineering and antioxidant research.

Fungal-derived bioactive peptides (BPs) are increasingly attracting significant academic and industry research interest due to their high-quality protein content and potential environmentally friendly credentials. Fungi encompass a diverse range of species, some of which remain underexplored with demonstrated the ability to synthesise complex peptides with unique and potent bioactivities. While some recent reviews have focused on fungal protein sources and BPs, there remains a knowledge gap in the technologies and methods used to produce, isolate, and identify BPs from various fungal species. This article critically evaluates the strengths, challenges, and future directions of the recent methods and technologies employed in fungal BP research, addressing the limitations of traditional peptide production, separation, and identification methods. This review discusses multiple studies on using fungal strains to release BP from various food protein substrates through fermentation methods. Additionally, it highlights the production of BP from different fungal strains using endogenous and exogenous enzymes. The challenges associated with fungal cell wall disruption for BP production are addressed and several recent studies employing a combination of enzymes and innovative processing technologies to overcome these challenges are discussed. Moreover, the review covers various separation and purification techniques used in fungal BP studies, outlining their advantages and limitations. The role of genomics, advanced mass spectrometry, multi-omics approaches, in-silico resources, and bioinformatics tools for discovering BP from fungi are covered along with the application of fungal BPs in the food, pharmaceutical, and cosmeceutical industries.

Marine algae are a valuable source of sulfated polysaccharides presenting varied structural characteristics and biological activities. Regarding sulfated polysaccharides extracted from marine microalgae, molecular characteristics and bioactivity have yet to be fully explored, especially in diatoms. Sulfated polysaccharides from marine diatoms have great potential to produce numerous health benefits and lead to new biomedical materials. Nevertheless, these potential applications are based on the polysaccharide molecular characteristics, which define their functional properties. Therefore, a detailed understanding of sulfated polysaccharides from marine diatoms may represent the starting point for a broad development of innovative applications, especially in the biomedical area. In this context, the present manuscript aims to review marine diatom sulfated polysaccharides' molecular characteristics and biological activity, looking for a more profound knowledge of these macromolecules and their potential applications.

The quality attributes of a set-type yogurt fortified with different levels (0%, 2%, and 4%) of white radish powder (WRP) during cold storage were evaluated. WRP contains high total phenolic content (TPC, 276.8 mg GAE/100 g) and fiber (11.8%) and possessed high DPPH scavenging activity (63.35% inhibition). WRP increased the ash, fiber, TPC, DPPH scavenging activity, viscosity, acidity, water holding capacity (WHC), a*, b*, cohesiveness, springiness, and storage modulus (G´) and reduced the pH, total solids, syneresis, hardness, adhesiveness, protein, fat, L*, thiobarbituric acid (TBARS), gumminess, color, flavor, taste, smoothness, sourness, and general acceptability of yogurt. The pH, viscosity, WHC, hardness, gumminess, adhesiveness, TPC, DPPH scavenging activity, and sensory characteristics were reduced, whereas syneresis, acidity, a*, b*, G´, TBARS were augmented in all yogurt during storage with WRP-yogurt showed less changes indicating high storage stability of WRP-yogurt. Conclusively, WRP improved the quality attributes and storage stability of a set-type yogurt.

White chocolate has seen a promising trend in consumption in recent years; however, the minimal concentrations of its bioactive properties have not brought benefits to human health. This research aimed to improve the nutritional value of white chocolate by adding freeze-dried blackberries at different concentrations of 2 %, 4 %, 6 %, 8 %, and 10 %. The physicochemical properties of the fortified chocolates were studied, observing that the particle size increased significantly (p < 0.05), but rheology and hardness decreased significantly (p < 0.05). In addition, adding freeze-dried blackberries to the white chocolate led to a color change from red to violet and a loss of gloss. Total polyphenol content increased 3.3-fold, while antioxidant activity increased 2.9-fold in WC/B10 %. The results indicate a possible path, opportunities, and limitations for incorporating other fruits in white chocolate, as well as the study of sensory analysis to know consumers' general acceptability of fortified chocolates.

Pomelo (Citrus maxima), the largest citrus fruit, provides a variety of nutrients that have several health benefits, including antioxidant and antidiabetic functions. Antioxidants help combat oxidative stress by neutralizing reactive oxygen species (ROS) and reducing cellular damage. On the other hand, antidiabetic properties involve mechanisms such as enhancing insulin secretion, improving insulin sensitivity, inhibiting carbohydrate digestion and absorption, and regulating glucose metabolism. However, there is a lack of data on the comparative analysis of the physicochemical composition, bioactive properties, and antidiabetic effects of pomelo fruits grown in Bangladesh. To address this issue, the most common and popular high-yielding five cultivars of pomelo fruits grown in Bangladesh including LOCAL, BARI-2 (BARI: Bangladesh Agricultural Research Institute, Batabi Lebu-2), BARI-3, BARI-4, and BARI-6 were evaluated concerning proximate, minerals, and physicochemical properties with their antidiabetic and antioxidant properties. Research has revealed that all pomelo varieties contained a significant amount of proximate compositions and major minerals (Ca, Mg, K, Na, and Fe). The highest juice yield (75.37 ± 0.33 %), vitamin C content (79.56 ± 2.26 mg/100 mL of fresh juice), and carotenoid content (919.33 ± 0.62 μM β-Carotene Equivalent/g DM) were found in BARI-3 pomelo fruit and adhered to the sequence (p LOCAL > BARI-4 > BARI-6 > BARI-2; BARI-3 > LOCAL > BARI-2 > BARI-4 > BARI-6, and BARI-3 > BARI-2 > BARI-6 > LOCAL > BARI-4, respectively. The anthocyanin content and inhibitory activity of α-glucosidase were found to be at their peak in the BARI-2 pomelo variety and the values were 50.65 ± 2.27 μg cyanidin 3-glucoside equivalents/100 g DM and 85.57 ± 0.00 μM acarbose equivalents/g DM, respectively. BARI-3 pomelo variety showed highest DPPH antioxidant capacity (170.47 ± 0.01 μM Trolox equivalents/g DM), while the BARI-6 pomelo variety exhibited the highest total phenolic content (6712.30 ± 1.84 μg gallic acid equivalents/g DM), and ferric-reducing antioxidant power activity (183.16 ± 0.01 μM Fe(II) equivalents/g DM). Therefore, this study explores the nutritional value and bioactivity of five popular pomelo varieties in Bangladesh, offering valuable insights for utilizing high-value citrus resources and understanding their health-promoting functions.

This study aimed to optimize the extraction of a blue colorant using ultrasound-assisted technology employing water as the solvent from genipap, an Amazon fruit. Process conditions were optimized by multiresponse analysis through the antioxidant activity by the ferric reducing antioxidant potential (FRAP) assay, the total phenolic content, and the b* and C* color parameters. The optimized conditions of 70 °C, 325 W, solid: solvent ratio of 1:40 (m/v), and time of 10 min were validated externally at a level of 90 % confidence. The composition of aqueous blue extract obtained under the greatest conditions was evaluated by ultra-performance liquid chromatography (UPLC). Besides, in vitro bioactivities such as digestive enzymatic inhibitions assays, and antiproliferative activity through human cells assays were evaluated. Genipin, geniposide, and other ten iridoids were identified in the aqueous blue extract. The natural colorant obtained presented the capacity of inhibiting enzymes involved in lipid and glucose digestion, suggesting a potential control of obesity and glucose levels in blood without showing cytotoxicity. Therefore, this study presented, for the first time, the optimal operational conditions to obtain a natural blue colorant from genipap in a green approach with interesting biological properties for the food and pharmaceutical industries.

Food proteins and peptides are generally considered a source of dietary antioxidants. The aim of this study was to investigate the antioxidant activity, allergenicity, and peptide profiles of whey protein hydrolysates (WPHs) using different hydrolysis methods. The results demonstrated that the degrees of hydrolysis of the hydrolysates with one-step (O-AD) and two-step (T-AD) methods reached 16.25% and 17.64%, respectively. The size exclusion chromatography results showed that the O-AD had a higher content of >5 and

Hazelnut oil cake (HOC) has the potential to be bioactive component source. Therefore, HOC was processed with a solid-state fermentation (SSF) by Aspergillus oryzae with two steps optimization: Plackett–Burman and Box–Behnken design. The variables were the initial moisture content (X1: 30–50%), incubation temperature (X2: 26–37 °C), and time (X3: 3–5 days), and the response was total peptide content (TPC). The fermented HOC (FHOC) was darker with higher protein, oil, and ash but lower carbohydrate content than HOC. The FHOC had 6.1% more essential amino acid and benzaldehyde comprised 48.8% of determined volatile compounds. Fermentation provided 14 times higher TPC (462.37 mg tryptone/g) and higher phenolic content as 3.5, 48, and 7 times in aqueous, methanolic, and 80% aqueous methanolic extract in FHOC, respectively. FHOC showed higher antioxidant as ABTS+ (75.61 µmol Trolox/g), DPPH (14.09 µmol Trolox/g), and OH (265 mg ascorbic acid/g) radical scavenging, and α-glucosidase inhibition, whereas HOC had more angiotensin converting enzyme inhibition. HOC showed better water absorption while FHOC had better oil absorption activity. Both cakes had similar foaming and emulsifying activity; however, FHOC produced more stable foams and emulsions. SSF at lab-scale yielded more bioactive component with better functionality in FHOC.

Wild edible greens are a key ingredient of the so-called Mediterranean diet and they are commonly used in various local dishes in their raw or processed form. Domestic processing of edible greens may affect their nutritional value and chemical profile. In this work, six wild species (e.g., Cichorium spinosum L. (S1); Centaurea raphanina subsp. mixta (DC.) Runemark (S2); Picris echioides (L.) Holub (S3); Urospermum picroides (L.) Scop. ex. F.W. Schmidt (S4); Sonchus oleraceus L. (S5); and S. asper L. (S6)) were assessed for the effect of domestic processing (boiling) on chemical composition and bioactivities. Concerning the chemical composition, glucose, oxalic acid, α-tocopherol, and α-linolenic acid were the most abundant compounds, especially in P. echiodes leaves. After decoction, mainly sugars, tocopherols, and oxalic acid were decreased. The species and processing affected the phenolic compounds content and antioxidant, cytotoxicity, and anti-inflammatory activities. Specific compounds were not previously detected in the studied species, while hydroethanolic extracts contained a higher total phenolic compound content. Hydroethanolic and aqueous extracts were effective towards a range of bacterial and fungi strains. Therefore, the consumption of leaves has health-promoting properties owing to the bioactive compounds and can be integrated into healthy diets. However, domestic cooking may affect the chemical profile and bioactivities of the edible leaves, especially in the case of free sugars and phenolic compound content where a significant reduction was recorded in leaves after decoction. On the other hand, domestic processing could be beneficial since it reduces the oxalic acid content in edible leaves, which is considered an antinutritional factor.

The goal of the current work was to assess the nutritional profile and phytochemical properties of cucurbit (Cucurbita maxima L.) seeds, seed oils and oil extraction by-products (e.g., seed-cakes). Our results suggest a high nutritional value for both cucurbit seeds and cucurbit cake, while γ-tocopherol was the richest compound, with traces of α, β and δ-tocopherol compounds also detected. Regarding the free sugars composition, there were recorded significant statistical differences between seeds and cucurbit seed-cake, although sucrose content was the highest for both matrices (1.97 and 2.9 g/100 g dw, respectively) followed by trehalose (0.26 and 0.25 g/100 g dw, respectively), fructose (0.20 and 0.34 g/100 g dw, respectively) and glucose (0.21 and 0.19 g/100 g dw, respectively). In terms of organic acids, oxalic was the only compound detected in seed cake (0.006 g/100 g dw), while in seeds only traces of oxalic and malic acid were detected. In relation to fatty acid composition, linolenic acid was the most abundant compound in both seeds and seed-cake (43.9% and 41.5%, respectively), while oleic acid (37.0% and 36.3%, respectively), palmitic acid (12.2% and 14.0%, respectively) and stearic acid (4.83% and 5.46%, respectively) were detected in lesser amounts. Moreover, polyunsaturated fatty acids (PUFA) were the major fatty acids class (44.5% and 42.3% in seeds and seed cake, respectively) compared to monounsaturated fatty acids (MUFA; 37.4% and 36.7% in seeds and seed cake, respectively) and saturated fatty acids (SFA; 18.1% and 21.0% in seeds and seed cake, respectively) which were detected in lower amounts. Furthermore, the tested extracts did not present any cytotoxic or hepatoxic activity at the maximum tested concentration (GI50 > 400 μg/mL), while seed oils presented satisfactory antimicrobial properties with inhibitory activity against the studied bacterial strains and fungi. Our findings provide valuable knowledge regarding the exploitation of pumpkin seeds and seed by-products as valuable natural sources of nutrients and phytochemicals in the food industry sector within the context of a circular economy.

The Mexican oregano by-products are a source of bioactive molecules (polyphenols) that could be extracted using solid-state fermentation (SSF). This study fermented the by-products via SSF (120 h) with a lactic acid bacteria (LAB) Leuconostoc mesenteroides. Sequentially, a bioactive and chemical determination was made according to the phenolic content, antioxidant activity (DPPH●/FRAP), bioactive properties (α-amylase inhibition and antimicrobial activity against Escherichia coli), and chemical composition (HPLC-MS). The results showed that the total phenolics and flavonoid content, as well as the antioxidant activity, increased (0.60, 2.55, and 3.01 times, respectively) during the SSF process compared with unfermented material. Also, the extracts showed antimicrobial activity against E. coli and α-amylase inhibition. These inhibitory results could be attributed to bioactive compounds identified via HPLC, such as gardenin B, trachelogenin, ferulic acid, and resveratrol 3-O-glucoside. Therefore, the application of L. mesenteroides under SSF on oregano by-products comprises an eco-friendly strategy for their valorization as raw materials for the recovery of phenolic compounds that could be natural alternatives against synthetic antioxidant and antimicrobial agents, promoting a more circular and sustainable supply system within the oregano industry.

The growing world population necessitates the implementation of appropriate processing technologies for edible insects. The objective of this study was to examine the impact of distinct drying techniques, including convective drying at 70 °C (70CD) and 90 °C (90CD) and freeze-drying (FD), on the drying kinetics, physical characteristics (water activity, color), chemical characteristics (chemical composition, amino acid profile, oil properties, total polyphenol content and antioxidant activity, mineral composition, FTIR), and presence of hazards (allergens, microorganisms) of blanched yellow mealworm larvae. The freeze-drying process results in greater lightness and reduced moisture content and water activity. The study demonstrated that the freeze-dried insects exhibited lower contents of protein and essential amino acids as compared to the convective-dried insects. The lowest content of total polyphenols was found in the freeze-dried yellow mealworm larvae; however, the highest antioxidant activity was determined for those insects. Although the oil isolated from the freeze-dried insects exhibited the lowest acid and peroxide values, it proved to have the lowest PUFA content and oxidative stability. All the samples met the microbiological criteria for dried insects. The results of the study demonstrate that a high temperature during the CD method does not result in the anticipated undesirable changes. It appears that freeze-drying is not the optimal method for preserving the nutritional value of insects, particularly with regard to the quality of protein and oil.

In recent years, there has been a considerable rise in the production of novel metabolites derived from fungi compared to the ones originating from bacteria. These organic substances are utilized in various sectors such as farming, healthcare, and pharmaceutical. Since all dividing living cells contain primary metabolites, secondary metabolites are synthesized by utilizing intermediate compounds or by-products generated from the primary metabolic pathways. Secondary metabolites are not critical for the growth and development of an organism; however, they exhibit a variety of distinct biological characteristics. White-rot fungi are the only microorganisms able to decompose all wood components. Hence, they play an important role in both the carbon and nitrogen cycles by decomposing non-living organic substrates. They are ubiquitous in nature, particularly in hardwood (e.g., birch and aspen) forests. White-rot fungi, besides ligninolytic enzymes, produce different bioactive substances during their secondary metabolism including some compounds with antimicrobial and anticancer properties. Such properties could be of potential interest for the pharmaceutical industries. Considering the importance of the untapped biologically active secondary metabolites from white-rot fungi, the present paper reviews the secondary metabolites produced by white-rot fungi with different interesting bioactivities.

The discovery of new peptides and their derivatives is an outcome of ongoing efforts to identify a peptide with significant biological activity for effective usage as a possible therapeutic agent. Spinorphin peptides have been documented to exhibit numerous applications and features. In this study, biologically active peptide derivatives based on novel peptide analogues of spinorphin conjugated with 5,5′-dimethyl (Dm) and 5,5′-diphenyl (Ph) hydantoin derivatives have been successfully synthesized and characterized. Scanning electron microscopy (SEM) and spectral methods such as UV-Vis, FT-IR (Fourier Transform Infrared Spectroscopy), CD (Circular Dichroism), and fluorimetry were used to characterize the microstructure of the resulting compounds. The results revealed changes in peptide morphology as a result of the restructuring of the aminoacidic sequences and aromatic bonds, which is related to the formation of intermolecular hydrogen bonds between tyrosyl groups and the hydantoin moiety. Electrochemical and fluorescence approaches were used to determine some physicochemical parameters related to the biological behavior of the compounds. The biological properties of the spinorphin derivatives were evaluated in vivo for anticonvulsant activity against the psychomotor seizures at different doses of the studied peptides. Both spinorphin analog peptides with Ph and Dm groups showed activity against all three phases of the seizure in the intravenous Pentylenetetrazole Seizure (ivPTZ) test. This suggests that hydantoin residues do not play a crucial role in the structure of spinorphin compounds and in determining the potency to raise the seizure threshold. On the other hand, analogs with a phenytoin residue are active against the drug-resistant epilepsy test (6-Hz test). In addition, bioactivity analyses revealed that the new peptide analogues have the potential to be used as antimicrobial and antioxidant compounds. These findings suggest promising avenues for further research that may lead to the development of alternative medicines or applications in various fields beyond epilepsy treatment.

Surfactants, also known as surface-active agents, have emerged as an important class of compounds with a wide range of applications. However, the use of chemical-derived surfactants must be restricted due to their potential adverse impact on the ecosystem and the health of human and other living organisms. In the past few years, there has been a growing inclination towards natural-derived alternatives, particularly microbial surfactants, as substitutes for synthetic or chemical-based counterparts. Microbial biosurfactants are abundantly found in bacterial species, predominantly Bacillus spp. and Pseudomonas spp. The chemical structures of biosurfactants involve the complexation of lipids with carbohydrates (glycolipoproteins and glycolipids), peptides (lipopeptides), and phosphates (phospholipids). Lipopeptides, in particular, have been the subject of extensive research due to their versatile properties, including emulsifying, antimicrobial, anticancer, and anti-inflammatory properties. This review provides an update on research progress in the classification of surfactants. Furthermore, it explores various bacterial biosurfactants and their functionalities, along with their advantages over synthetic surfactants. Finally, the potential applications of these biosurfactants in many industries and insights into future research directions are discussed.

In the current study, the effects of drought stress on the growth and phytochemical profile of Scolymus hispanicus L. (a.k.a. golden thistle) were evaluated. Plants were treated with three irrigation regimes, e.g., plants that received only rainwater (Control; C), deficit irrigation (I1; 50% of field capacity (FC)), and full irrigation (Ι2; 100% of FC). The fresh weight of the rosette of leaves was not negatively impacted by deficit irrigation, whereas root development was severely restrained compared to control and I2 treatments. Drought stress conditions had a positive effect on the nutritional properties of the golden thistle since the treatments of control and deficit irrigation showed the highest content of macronutrients and energy. Oxalic acid was the richest organic acid, especially under the I1 regime. Similarly, α-tocopherol was the only identified vitamin E isoform, whose content was also doubled in I1 treatment. Raffinose, glucose, and sucrose were the most abundant free sugars in amounts that varied among the irrigation treatments, while the total and distinct free sugar content was the highest for the I1 treatment. The most abundant detected fatty acid compounds were α-linolenic acid, followed by palmitic and linoleic acid, with the highest amount being detected in C, I1, and I2 treatments, respectively. Flavonoids were the only class of polyphenols detected in golden thistle leaves, including mostly kaempferol and quercetin derivatives. The greatest antioxidant potency was shown for the control and I1 treatments (for OxHLIA and TBARS methods, respectively). The evaluated leaf samples recorded a varied antimicrobial effect for the different bacterial strains and fungi, whereas no cytotoxic, hepatotoxic, and anti-inflammatory effects against the tested cell lines were recorded. Finally, the mineral content of leaves was significantly affected by the irrigation regime, with Ca, Mg, Cu, and Zn being the highest for the I1 treatment, while the I2 treatment had the highest content of K, Fe, and Mn and the lowest Na content. In conclusion, deficit irrigation showed promising results since it improved the phytochemical content without compromising the fresh weight of leaves, and thus it could be suggested as a sustainable agronomic practice for producing high-added value products without significant constraints in growth development and yield parameters of golden thistle.

Phalsa is a tropical and subtropical fruit that is high in nutritional value and is primarily cultivated for its fruit. As, Phalsa fruit contain high number of vitamins (A and C), minerals (calcium, phosphorus, and iron), and fibre while being low in calories and fat. The fruit and seed of Phalsa contain 18 amino acids, the majority of which are aspartic acid, glutamic acid, and leucine. Based on in vivo and in vitro studies phalsa plant possess high antioxidant, anti-inflammatory, anticancer, antimicrobial, antidiabetic properties. However, antioxidant properties are found in the form of vitamin C, total phenolic, anthocyanin, flavonoid, and tannin. The phalsa plant's fruits and leaves have substantial anticancer action against cancer cell lines. Because of the presence of a broad range of physiologically active chemicals, investigations on phalsa plants revealed that some plant parts have radioprotective qualities. The anti-glycosidase and anti-amylase activity of aqueous fresh fruit extract was shown to be substantial. The phalsa plant contains an abundance of biologically active chemicals, allowing it to control microorganisms through a variety of processes. Phalsa methanolic leaf extract was revealed to have antimalarial and antiemetic effects. The hot and cold polysaccharide fractions extracted from the phalsa plant have potent hepatoprotective and therapeutic properties. Therefore, this review is based on the nutritional, bioactive, phytochemicals, and potential pharmacological uses of phalsa. The potential health benefits and economic potential of the phalsa berry's phytochemicals are promising areas for further study.

The present study was undertaken to investigate the effect of harvest time on the bioactive properties of Echinacea pallida and to determine the antioxidant effect of its extract in vegetable oils. E. pallida was harvested in June, 2009, June, 2010 and August. 2010. Total phenolic content and antioxidant activity analyses of the plant extracts obtained with three different solvents were carried out using spectrophotometric methods. It was determined that harvest time and solvent type had significant effects on bioactive properties. In addition, the effect of E. pallida extract on the oxidative stability of vegetable oils was determined by the rancimat method. The extract (2000 ppm) obtained by ethanol (100%) showed similar oxidative stability on sunflower and canola oils compared to BHA (100 ppm). The GC-MS results revealed various volatile compounds such as bornyl acetate, caryophyllene E, musk ambrette, germacrene D, α-muurolol, musk ambrette, imidazo (1,2-a) pyrimidine, 1-pyrrolidino-1-cyclohexene, 2,3,5,6-tetrahydro-1H-pyrrolizine, pyrazine, and benzenaminium.

The bioactive secondary metabolites produced by sea cucumbers are very diverse with differences in composition, linkages, molecular weight, and various functional properties. Due to their physicochemical properties, these bioactive molecules in sea cucumbers have found applications in various market segments such as functional foods and cosmetics. Sea cucumber side dishes are a prominent food item in traditional cuisine in East Asian countries such as South Korea, China, and Japan. In addition, many studies have reported that the consumption of sea cucumbers can reduce the risk of cardiovascular disease, the pathogenesis of cancer cells, chronic inflammatory diseases, etc. In particular, many studies have recently reported the potential of sea cucumbers to develop functional products to reduce inflammation, oxidative stress, diabetes, and cancer. Additionally, these bioactive properties associated with sea cucumbers make them ideal compounds for use as functional ingredients in functional food products. However, no report has yet reviewed the properties of sea cucumbers related to functional foods. Therefore, in this review, the primary focus is given to collecting published scientific data (from 2019 to 2023) on the bioactive properties of sea cucumbers relevant to the functional food industry.

Plants are constantly subjected to environmental changes that deeply affect their metabolism, leading to the inhibition or synthesis of “specialized” compounds, small organic molecules that play a fundamental role in adaptative responses. In this work, Melissa officinalis L. (an aromatic plant broadly cultivated due to the large amounts of secondary metabolites) plants were exposed to realistic ozone (O3) dosages (80 ppb, 5 h day−1) for 35 consecutive days with the aim to evaluate its potential use as elicitor of specialized metabolite production. Ozone induced stomatal dysfunction throughout the whole experiment, associated with a low photosynthetic performance, a decrease in the potential energy conversion activity of PSII, and an alteration in the total chlorophyll content (−35, −36, −10, and −17% as average compared to the controls, respectively). The production of hydrogen peroxide at 7 days from the beginning of exposure (+47%) resulted in lipid peroxidation and visible injuries. This result suggests metabolic disturbance within the cell and a concomitant alteration in cell homeostasis, probably due to a limited activation of antioxidative mechanisms. Moderate accumulated doses of O3 triggered the accumulation of hydroxycinnamic acids and the up-regulation of the genes encoding enzymes involved in rosmarinic acid, phenylpropanoid, and flavonoid biosynthesis. While high accumulated doses of O3 significantly enhanced the content of hydroxybenzoic acid and flavanone glycosides. Our study shows that the application of O3 at the investigated concentration for a limited period (such as two/three weeks) may become a useful tool to stimulate bioactive compounds production in M. officinalis.

The processing of ‘Phulae’ pineapple fruit for juice generates a significant by-product called pineapple pomace (PAP) that has attracted interest from the functional snack industry. Pineapple pomace (PAP) is rich source of dietary fiber and antioxidants, which make it suitable for incorporating into mushroom products that are rich in high protein content. To investigate the impact of drum drying parameters on the physicochemical properties of PAP, response surface methodology (RSM) was employed for optimization of processing parameters such as steaming temperature (130 to 170°C) and rotation speed (1 to 3 rpm). The aim was to determine the optimal conditions for achieving the highest yield of diphenylpicrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and soluble dietary fiber (SDF), which are important indicators of antioxidant activity and dietary fiber content. These optimal conditions would be used in the production of crispy Pleurotus sajor-caju (PS-PAP) and Lentinus squarrosulus (LS-PAP) sheets both of which were supplemented with PAP. The response of PS-PAP and LS-PAP to the independent variables (steaming temperature and rotation speed) was adequately described by a second-order polynomial equation. The equations demonstrated a high degree of fit with respect to DPPH (R2 = 0.9693 for PS-PAP sheet and R2 = 0.9966 for LS-PAP sheet), FRAP (R2 = 0.9908 for PS-PAP sheet and R2 = 0.9877 for LS-PAP sheet), and SDF (R2 = 0.9689 for PS-PAP sheet and R2 = 0.9598 for LS-PAP sheet). Moreover, the experimental values of the dependent variables closely matched the predicted values, indicating the reliability of the generated models. It was evident that both steaming temperature and rotation speed significantly influenced DPPH, FRAP, and SDF contents and the optimized conditions could be employed for the production of functional crispy mushroom sheets. In conclusion, the study’s novelty lies in the optimization of PAP drum drying parameters for the production of functional crispy mushroom sheets. The research creates opportunities for sustainable and nutritious products, and future perspectives could include sensory evaluation, nutritional analysis, shelf-life studies, market potential and environmental impact assessment. Overall, this research contributes to the development of healthier and eco-friendly food options.

The aim of this study was to assess the chemical composition and bioactive properties of the wholegrain flour obtained from eleven maize inbred lines to identify genotypes with increased potential for the development of hybrids with high nutritional and functional value, suitable for food production. The maize inbreds, including seven standard yellow, two QPM (quality protein maize) and two lines for red kernel hybrids, were grown in the experimental field of the Maize Research Institute at the location of Zemun Polje, Serbia. Wholegrain maize flour was got by grinding the maize grain in a laboratory mill. The assessment of the chemical composition and content of certain bioactive compounds, as well as the total antioxidant capacity, was conducted using standard laboratory procedures. The highest starch content (73.73%) was determined in line L8, while line L10 had the highest protein content (12.82%). Among soluble proteins, the a-zein fraction was dominant in most of the lines, ranging from 0.92% to 3.57%. The highest content of total fibres (NDF) was determined in red kernel line L9 (15.77%). Line L8 was the richest in total carotenoids (21.08 mg bCE/g d.m.), while line L7 had the highest total antioxidant capacity (34.30 mmol Trolox/kg d.m.), which can be explained by the presence of anthocyanins in the red grain. Line L1 had the highest content of total sugars (3.36%), and line L4 had the lowest (1.44%). Most of the samples of inbred lines investigated in this study showed good quality parameters regarding chemical composition and bioactive properties. The obtained results may provide some valuable guidelines needed in the following stages of maize breeding and open up various possibilities for the utilization of wholegrain maize flour in the food industry.

Bioactive peptides derived from food proteins are becoming increasingly popular ingredients due to their beneficial effect on the immune system and other functional properties. We aimed to develop a technology for obtaining peptides from poultry by-products and identify their bioactivity. Pepsin was the main reagent for the in vitro enzymatic hydrolysis. Specialized equipment and methods were used to determine the key indicators. The molecular weight and bioactivity of the resulting peptides were calculated by using the Peptide Mass Calculator and PeptideRanker online resources. First, we developed a flow chart for obtaining bioactive peptides and produced hydrolysates from poultry by-products. The hydrolysates had identical physicochemical parameters, with no significant differences. The molecular weight distribution revealed that most protein fractions were represented by peptides with a molecular weight below 20 kDa. Then, we evaluated the bioactivity of the peptides. The hydrolysate obtained using pepsin with an activity of 30 units per 100 g of material showed higher bioactivity in the FD peptides (0.922094). The hydrolysate obtained using pepsin with an activity of 45 units per 100 g of material had greater bioactive properties in the CYG p eptides (0.947378). Based on the results, we designed a flow chart for obtaining hydrolysates from poultry by-products and evaluated the bioactive properties of the peptides obtained. For further work, these properties should be confirmed by in vitro experiments to determine the reliability of our data and identify specific bioactive properties of the peptides.

In recent decades, natural plant-based foods have been increasingly used to improve human health due to unhealthy modern dietary patterns, such as the consumption of foods high in sugar and fat. Many indigenous species have been used by Aboriginal peoples for their food and therapeutic properties. Thus, it is important to understand the health-enhancing bioactive profile of Australian indigenous species. The Proteaceae family, such as the genera of Protea, Macadamia, and Grevillea, have been commercially used in the horticulture and food industries. Researchers have reported some findings about Persoonia species, one of the genera in the Proteaceae family. The aim of this review was to provide an overview of the family Proteaceae and the genus Persoonia, including distribution, traditional and commercial uses, phytochemicals, bioactive properties, potential opportunities, and challenges. In this review, bioactive compounds and their properties related to the health benefits of the Proteaceae family, particularly the Persoonia genus, were reviewed for potential applications in the food industry.

This study investigated the effects of fermentation and germination on the physicochemical, nutritional, functional, and bioactive quality attributes of samh seeds. Regardless of the processing treatment, samh seeds were found to be a rich source of phenolic compounds, namely gallic acid (79.6–96.36 mg/100 g DW), catechol (56.34–77.34 mg/100 g DW), and catechin (49.15–84.93 mg/100 g DW), and they possessed high DPPH antiradical activity (65.27–78.39%). They also contained high protein content (19.29–20.41%), essential amino acids content (39.07–44.16% of total amino acids), and unsaturated fatty acid content (81.95–83.46% of total fatty acids) and a low glycemic index (39.61–41.43). Fermentation and germination increased L*, b*, foaming capacity, oil absorption capacity (OAC), water absorption capacity (WAC), swelling power, microbial counts, antioxidant activity, total flavonoid content (TFC), total phenolic content (TPC), in vitro protein digestibility, protein efficiency ratio, and total essential amino acids and reduced water solubility, emulsion stability, tannin, and phytate contents compared to raw samh seeds (p < 0.05). The highest levels of pH, ash, carbohydrate, fiber, and glycemic index were observed in raw samh seeds, and both germination and fermentation processes reduced these attributes to various degrees (p < 0.05). Germination increased the redness (a*), moisture content, essential and non-essential amino acids, potassium, zinc, phosphorous, stearic acid, and oleic and unsaturated fatty acids and reduced total solids, fat content, iron, zinc, calcium, magnesium, sodium, palmitic acid, and total saturated fatty acids of the samh seeds compared to the raw ones. Fermentation increased the total solid, acidity, fat, protein, calcium, magnesium, sodium, phosphorous, iron, zinc, palmitic acid, and total saturated fatty acids and reduced the a* value, moisture, non-essential amino acids, and total unsaturated fatty acids of the samh seeds compared to the raw ones. In conclusion, samh seeds are a rich source of nutrients that could generally be enhanced by germination and fermentation processes. The reported information facilitates strategies towards the application of these underutilized seeds in foods.

Pereskia aculeata Miller and Pereskia grandfolia Haw, known as ‘ora-pro-nobis’, are unconventional vegetables belonging to the Cactaceae family, native to the Americas and common in the northeast and southeast regions of Brazil. This review attempts to present a balanced account of both the methods used for obtaining extracts from the diverse parts of the plants and the results that were obtained in terms of their applicability to foods and other products with biological activities. Attention will also be devoted to the properties of their bioactives and their applications to real food products. Methods for obtaining extracts from the diverse parts of the plants will be analyzed, as well as the chemical nature of the bioactives that were hitherto identified. Next, the applicability of ora-pro-nobis in either its integral form or in the form of extracts or other products (mucilages) to the production of food and dietary supplements will be analyzed. The species have been extensively investigated during the last few decades. But, the determination of chemical structures is frequently incomplete and there is a need for new studies on texture determination and color evaluation. Further studies exploring the fruit and flowers of P. aculeata are also required.

Studies are being carried out on achieving the maximum quality of garlic through various approaches. In Bangladesh, new garlic varieties (BARI 1–4, BAU-1, BAU-2, BAU-5) have been recently developed by artificial selection to enhance their quality. The present study aimed to evaluate their potency in terms of bioactive properties and organosulfur compounds content using different bioassay and GC–MS techniques while comparing them with other accessible varieties (Chinese, Indian, Local). The new variety, BARI-3 showed the highest antioxidant activity and total phenolic content. It was also found with the highest level of a potent blood pressure-lowering agent, 2-vinyl-4H-1,3-dithiine (78.15 %), which is never reported in any garlic at this percentage. However, the local variety exhibited greater inhibitory properties against the tested organisms including multidrug-resistant pathogens compared to other varieties. This study primarily shows the potential of these two kinds of garlic for their further utilization and development.

ABSTRACT: Probiotics have received increased attention due to their nutritional and health-promoting benefits. However, their viability is often impeded during food processing as well as during their gastrointestinal transit before reaching the colon. In this study, probiotic strains Lactobacillus rhamnosus MF00960, Pediococcus pentosaceus MF000967, and Lactobacillus paracasei DSM20258 were encapsulated within sodium alginate, camel casein (CC), camel skin gelatin (CSG) and CC:CSG (1:1 wt/wt) wall materials. All 3 strains in encapsulated form showed an enhanced survival rate upon simulated gastrointestinal digestion compared with free cells. Among the encapsulating matrices, probiotics embedded in CC showed higher viability and is attributed to less porous structure of CC that provided more protection to entrapped probiotics cells. Similarly, thermal tolerance at 50°C and 70°C of all 3 probiotic strains were significantly higher upon encapsulation in CC and CC:CSG. Scanning electron microscope micrographs showed probiotic strains embedded in the dense protein matrix of CC and CSG. Fourier-transform infrared spectroscopy showed that CC- and CSG-encapsulated probiotic strains exhibited the amide bands with varying intensity with no significant change in the structural conformation. Probiotic strains encapsulated in CC and CC:CSG showed higher retention of inhibitory properties against α-glucosidase, α-amylase, dipeptidyl peptidase-IV, pancreatic lipase, and cholesteryl esterase compared with free cells upon exposure to simulated gastrointestinal digestion conditions. Therefore, CC alone or in combination with CSG as wall materials provided effective protection to cells, retained their bioactive properties, which was comparable to sodium alginate as wall materials. Thus, CC and CC:CSG can be an efficient wall material for encapsulation of probiotics for food applications.

Morinda citrifolia L., or Noni, thrives in tropical and sub-tropical regions globally, garnering interest as a bioactive source. Despite Sri Lanka’s myths, Noni’s potential remains underutilized. The United States commercialized Noni products in the early 1990s, introducing Noni juice as a wellness drink in 1996. In this study, we assessed Sri Lankan Noni fruit’s functional properties through methanolic extraction and various assays, revealing its notable antioxidant, anti-inflammatory, and antidiabetic potential. Methanolic-extracted fresh Noni fruits may serve as natural sources of antioxidants and anti-inflammatory agents. Exploring specific bioactive compounds could yield innovative treatments for oxidative stress, inflammation, and diabetes-related conditions.

Almond skin (AS) is an agro-industrial residue from almond processing that has a high potential for valorisation. In this study, subcritical water extraction (SWE) was applied at two temperatures (160 and 180 °C) to obtain phenolic-rich extracts (water-soluble fraction) and cellulose fibres (insoluble fraction) from AS. The extraction conditions affected the composition and properties of both valorised fractions. The dry extracts obtained at 180 °C were richer in phenolics (161 vs. 101 mg GAE. g−1 defatted almond skin (DAS)), with greater antioxidant potential (1.063 vs. 1.490 mg DAS.mg−1 DPPH) and showed greater antibacterial effect (lower MIC values) against L. innocua (34 vs. 90 mg·mL−1) and E. coli (48 vs. 90 mg·mL−1) than those obtained at 160 °C, despite the lower total solid yield (21 vs. 29%) obtained in the SWE process. The purification of cellulose from the SWE residues, using hydrogen peroxide (H2O2), revealed that AS is not a good source of cellulose material since the bleached fractions showed low yields (20–21%) and low cellulose purity (40–50%), even after four bleaching cycles (1 h) at pH 12 and 8% H2O2. Nevertheless, the application of a green, scalable, and toxic solvent-free SWE process was highly useful for obtaining AS bioactive extracts for different food, cosmetic, or pharmaceutical applications.

Research background. Lemongrass (Cymbopogon flexuosus) essential oil exhibits antimicrobial and antioxidant properties due to the presence of α-citral and β-citral. Essential oils are susceptible to volatilization and oxidation when applied to food matrices. Therefore, a barrier is needed to protect this material. The present study aims to produce microparticles containing lemongrass essential oil, with gum arabic and maltodextrin using spray drying technology. Experimental approach. Lemongrass essential oil was extracted by the hydrodistillation method and later microencapsulated with different wall materials. Free and microencapsulated lemongrass essential oil was evaluated for the cytotoxic activity (using Artemia salina as test sample), chemical composition (GC-MS), encapsulation efficiency, antioxidant activity (DPPH, ABTS and FRAP), antimicrobial activity and minimum inhibitory concentration. Results and conclusions. The lethal concentration (LC50) of lemongrass essential oil in the cytotoxic test was 8.43 μg/mL against Artemia salina; a high activity that can be associated with the presence of α-citral (~33%) and β-citral (~21%) in the samples, since these were the main compounds with bioactive properties. The highest value of microencapsulation efficiency (88.11%) was obtained when only gum arabic was used as wall material. In general, the microparticles showed satisfactory antioxidant activity (expressed as Trolox equivalents, between 348.66 and 2042.30 µmol/100 g) and bactericidal effect in vitro against Gram-positive and Gram-negative microorganisms. In conclusion, the microencapsulated lemongrass essential oil is a promising functional additive in the food and pharmaceutical industries. Novelty and scientific contribution. This study shows that microparticles containing lemongrass essential oil can be prepared using gum arabic and maltodextrin as wall materials by spray drying, resulting in high microencapsulation efficiency. The drying process maintained the antimicrobial and antioxidant properties of the essential oil. Therefore, the microencapsulated lemongrass essential oil is considered a natural, functional and promising additive in the food industry. Its antimicrobial action can increase the shelf life of fresh and semi-fresh products such as cheese, yogurts and meat products. In addition, its antioxidant action can delay the lipid and protein oxidation in food products.

Datura metel L. is an important medicinal plant of Solanaceae family which has extensive pharmacological properties. The present investigation was aimed to identify the presence of phytoconstituents and assess in vitro antibacterial, anti-biofilm, anti-diabetic, anti-inflammatory, antioxidant, cytotoxicity, and wound healing efficacy of D. metel leaves extract. Among different solvent extracts, methanolic extract showed higher amount of phenolic (124.61 ± 0.68 mg GAE/g), alkaloid (88.77 ± 1.01 mg AE/g), flavonoids (42.24 ± 0.18 mg QE/g), and tannins contents (38.72 ± 0.51 mg GAE/g). The extract exhibited not only significantly (P 90% of cell viability in the presence of methanolic extract, thereby indicating its non-toxicity effect. Wound healing assay indicated that methanolic extract at 50 µg/mL closed 100% of wound gap after 24 h with high rate of migration and proliferation. Furthermore, GC–MS chromatogram revealed the presence of several components in methanolic extract, including neophytadiene, hexadecanoic acid, and hentriacontane as principal phytoconstituents. In conclusion, methanolic extract of D. metel leaves could be used as potent therapeutic agent not only for treating metabolic diseases but also superficial chronic diabetic wounds.

The aim of the present study was to evaluate the possible effects of two different biostimulant formulations at different application regimes and combined or not with mineral fertilizers (e.g., W1–W8, including the control treatment (no formulations added)) on the yield parameters and fruit quality of watermelon plants. The highest yield was recorded for the W5 treatment due to the formation of more fruit. The highest content of fat, proteins and ash was recorded for treatment W1, whereas carbohydrates were the most abundant in the control treatment, resulting also in the highest energetic value. The main detected sugars in all the tested samples were sucrose and fructose, which were the highest for the W4 and W5 treatments (sucrose) and W4 treatment (fructose). Malic and citric acid were the most abundant compounds, especially in the W4 treatment. In terms of tocopherols, only α-tocopherol was detected, with the highest amounts being recorded for the W4 treatment. Regarding bioactive properties, the lowest IC50 values for OxHLIA were recorded for the W2, W3 and W8 formulations. Moreover, all the extracts exhibited significant anti-inflammatory activity comparable to the positive control, while a variable efficacy of the tested extracts against the studied bacteria and fungi was recorded. In conclusion, our results indicate that simple agronomic practices such as biostimulant application may improve crop performance and improve the proximal composition and the overall quality of watermelon fruit within the context of sustainable crop production.

The ocean is a valuable natural resource that contains numerous biologically active compounds with various bioactivities. The marine environment comprises unexplored sources that can be utilized to isolate novel compounds with bioactive properties. Marine cyanobacteria are an excellent source of bioactive compounds that have applications in human health, biofuel, cosmetics, and bioremediation. These cyanobacteria exhibit bioactive properties such as anti-inflammatory, anti-cancer, anti-bacterial, anti-parasitic, anti-diabetic, anti-viral, antioxidant, anti-aging, and anti-obesity effects, making them promising candidates for drug development. In recent decades, researchers have focused on isolating novel bioactive compounds from different marine cyanobacteria species for the development of therapeutics for various diseases that affect human health. This review provides an update on recent studies that explore the bioactive properties of marine cyanobacteria, with a particular focus on their potential use in human health applications.

Due to a lack of innovative valorization strategies, pomegranate processing generates a significant amount of residues with a negative environmental footprint. These by-products are a rich source of bioactive compounds with functional and medicinal benefits. This study reports the valorization of pomegranate leaves as a source of bioactive ingredients using maceration, ultrasound, and microwave-assisted extraction techniques. The phenolic composition of the leaf extracts was analyzed using an HPLC-DAD-ESI/MSn system. The extracts’ antioxidant, antimicrobial, cytotoxic, anti-inflammatory, and skin-beneficial properties were determined using validated in vitro methodologies. The results showed that gallic acid, (-)-epicatechin, and granatin B were the most abundant compounds in the three hydroethanolic extracts (between 0.95 and 1.45, 0.7 and 2.4, and 0.133 and 3.0 mg/g, respectively). The leaf extracts revealed broad-spectrum antimicrobial effects against clinical and food pathogens. They also presented antioxidant potential and cytotoxic effects against all tested cancer cell lines. In addition, tyrosinase activity was also verified. The tested concentrations (50–400 µg/mL) ensured a cellular viability higher than 70% in both keratinocyte and fibroblast skin cell lines. The obtained results indicate that the pomegranate leaves could be used as a low-cost source of value-added functional ingredients for potential nutraceutical and cosmeceutical applications.

Functional foods play a key role in human health and disease. Garlic (Allium sativum) is an eminent plant and has been part of food since ancient times due to its high medicinal food value. The unpleasant taste and odor of raw garlic make consumers reluctant for its use. With consumer demand, the trend for black garlic is getting attention worldwide. Black garlic is obtained from fresh garlic after a controlled fermentation process at high humidity and temperature. The fermentation process causes implausible changes in its physicochemical properties. Several in vitro and in vivo studies have been conducted to elucidate the effect of this natural agent against different health disorders and it has been found that black garlic is an effective in decreasing diabetic, hypercholesterolemic atherosclerosis, hyperlipidemic hypertension, inflammation, oxidative stress, cancer, and different neuro risks. The market for black garlic is developing rapidly to its positive functionality for human health. In the present review article, we have recapitulated the nutritional, chemical, bioactivity, physiochemical modifications during processing, food, and medicinal use and current knowledge of the subject, as well as the sensory aspects, and proposed future prospects on their possible applications as a functional food product.

The oil amounts of breads were measured between 0.13% (control) and 4.90% (with 40% 6 chufa). The total phenolic and flavonoid contents of the breads enriched with chufa tuber flours (powders) were reported as between 37.42 (control) and 99.64 mg GAE/100 g (with 20% chufa) to 61.19 (control) and 120.71 mg/100 g (with 20% chufa), respectively. The antioxidant activities of the bread samples were recorded as between 0.20 (control) and 3.24 mmol/kg (with 20% chufa). The addition of chufa flour caused a decrease in L* values of breads with the addion of tigernut flour. Oleic and linoleic acid contents of the oils extracted from the bread samples enriched with chufa tuber powders were identified as between 61.88 (control) and 66.64% (with 40% chufa) to 14.84% (with 40% chufa) and 17.55% (control), respectively. As a result of the evaluation of sensory properties of breads made from pure wheat flour and composite flours containing 10%, 20%, and 40% chufa tuber flour, the best result was obtained in bread fortified with chufa powder at a concentration of 40%, followed by concentrations of 20 and 10% in decreasing order.

In recent years, the interest in products of natural origin has boosted the exploitation and use of plants as food and sources of bioactive compounds, especially wild plants widely used in different cultures for several purposes. Commelina erecta is a wild edible plant (WEP) traditionally used as food and medicine, about which few studies exist. Thus, this study aimed at enhancing the knowledge about its nutritional, chemical and bioactive profile, considering different plant parts and development stages, in order to increase its inclusion in the diet of South American communities. The nutritional profile was found to be similar to other WEP frequently consumed in Brazil. Thirteen phenolic compounds (HPLC-DAD-ESI/MS) were tentatively identified, with apigenin, luteolin and quercetin derivatives being the most abundant. Fructose and oxalic acid were the major sugar and organic acid, respectively, in the aerial parts of C. erecta, and four isoforms of tocopherols were also identified. Regarding the plant’s antioxidant activity, the EC50 values varied between 18.4 and 1060 µg/mL in the inhibition of lipid peroxidation assay (TBARS) and between 53 and 115 µg/mL in the oxidative haemolysis inhibition (OxHLIA) assay. The hydroethanolic extract obtained from stems at the flowering stage also presented anti-inflammatory activity. In general, all the extracts evidenced promising antimicrobial activity. Altogether, these results reinforce the traditional use of this plant species as food and medicine to support the diet of needier populations and also promote food sovereignty and sustainability.

In Southern Angola, numerous non-woody forest products are sold at local markets, namely in Lubango (Huíla Province). Such is the case of herbaceous wild plants, locally known as lombi, which are sold fresh throughout the year and cooked as a vegetable. Although these wild leafy vegetables are commercialized and widely used in local food, there is still a lack of scientific knowledge about their properties. Thus, this study aimed to identify and characterize the species sold, and to determine their nutritional and functional properties. Our results revealed that three species—Amaranthus hybridus, Bidens pilosa, and Galinsoga parviflora—are usually sold at Lubango markets and consumed by local populations. These are annual exotic plants, native to Southern America, and usually occur spontaneously in croplands or disturbed areas, but can also be cultivated, particularly A. hybridus. Physico-chemical analyses of lombi species and mixtures sold at the markets included measurements of moisture, protein, lipid, and mineral content, as well as total phenolic content, antioxidant activity, and levels of heavy metal contaminants. The results revealed that lombi contain a significant amount of protein (20–28 g/100 g, dry basis), high values of macronutrients and micronutrients, as well as of phenolic compounds (10–40 mg GAE/g) and a good antioxidant capacity. Given the availability of lombi throughout the year, our study demonstrated the importance of wild edible plants in Angola, both as a valuable natural resources and as a complementary food sources, as well as additional sources of income for many families.

The nutritional profiles of common and lemon verbena leaves were analyzed (proximate constituents, free sugars, organic acids, tocopherols, and fatty acids) and the leaves were prepared in hydromethanolic and aqueous (decoctions and infusions) extracts. The phenolic compound composition and antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl (DPPH); 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric-reducing antioxidant power (FRAP); and cupric-reducing antioxidant capacity (CUPRAC) assays) of the extracts were characterized. The nutritional composition varied between the studied species, with lemon verbena showing higher amounts of protein, ash, and fat than common verbena, whereas the opposite trend was recorded for the dietary fiber content. The main free sugars detected in both species were fructose, glucose, and sucrose, which were present in higher amounts in the common verbena samples. Succinic acid was the most abundant organic acid in both species while high amounts of oxalic acid were detected in lemon verbena. The main fatty acids in both species were α-linolenic, palmitic, and linoleic acid. Regarding the phenolic compound content, the extracts of lemon verbena presented higher amounts of total phenolic compounds (TPCs), total flavonoids (TFs) and total phenolic acids (TPAs) than the common verbena extracts while the aqueous extracts (infusions and decoctions) were richer in TPCs, TFs, and TPAs than the hydromethanolic ones in both species. Nine phenolic compounds were identified and quantified, including seven phenolic acids and two flavonoids. The lemon verbena samples were characterized by higher antioxidant activity compared to the common verbena samples while the aqueous extracts showed higher antioxidant efficacy than the hydromethanolic ones. In conclusion, both species showed promising results in terms of the nutritional value, chemical composition, and antioxidant activities, which were positively correlated with the phenolic compound contents. Moreover, the extraction protocol may affect the chemical composition and bioactive properties of both species, with aqueous extracts showing better results than hydromethanolic ones.

“Keşkek”, which is a dish of Western Anatolia, Thrace, the Eastern Anatolia Region, the Black Sea and Central Anatolia, is a traditional dish made mainly of split wheat and meat—although it varies according to the regions in Anatolia—which is usually made at weddings and holidays. In this study, the effects of thyme, coriander and cumin spices on the fat content, bioactive properties, phenolic component, fatty acid composition, mineral contents and sensory properties of “Keşkek” were investigated. The oil yields of “Keşkek” types were determined to be between 14.90 (control) and 21.20% (with cumin). Total phenolic and flavonoid contents of “Keşkek” types’ added spices were established as between 7.02 (control) and 77.10 mg/100 g Gallic Acid Equivalent (GAE) (with thyme) to 20.24 (control) and 132.14 mg quercetin equivalent (QE)/100 g (with thyme), respectively. Moreover, the antioxidant activity values of “Keşkek” samples varied between 0.04 (control) and 2.78 mmol Trolox Equivalent (TE)/kg (with thyme). Among these phenolic constituents, gallic acid was the most abundant, followed by catechin, rutin and 3,4-dihydroxybenzoic acid, in descending order. Oleic and linoleic acid contents of the “Keşkek” oils were detected between 25.51 (with thyme) and 30.58% (with cumin) to 38.28 (with cumin) and 48.49% (control), respectively. P, K, Mg and S were the major minerals of “Keşkek” samples. Considering the sensory characteristics of the “Keşkek” samples, “Keşkek” with thyme was appreciated, followed by “Keşkek” with cumin and “control and Keşkek” with coriander in decreasing order.

The aim of the study was to evaluate the sensory quality and bioactive phenolic compounds and antioxidant activity of gingerbread cake with the addition of different vegetables, which was separately prepared as studied samples. The research material consisted of three gingerbread banana cakes and various vegetable ingredients: pumpkin (Cucurbita pepo L.), tomato (Solanum lycopersicum L.), and beetroot (Beta vulgaris L.). Blended roasted pumpkin, blended roasted beetroots, and baked tomatoes were used in the experiment. The evaluation of sensory quality was conducted using the QDP (Quantitative Descriptive Profiling) method and a hedonic evaluation by consumers was also performed. In the experiment, colour parameters were measured in the CIE L*a*b* system, and the total polyphenol content and the total antioxidant capacity were established. The test results showed that a vegetable addition of a level of up to 25% of different vegetables such as pumpkin, tomato, and beetroot to gingerbread provides an adequate effect on the sensory quality of the product while still being acceptable to consumers. Moreover, it increases the functional properties of the finished product (p < 0.01). The gingerbread dough with the addition of tomato (25%) contained the highest amount of polyphenols −40 mg GAE/100 g, and the gingerbread dough with the pumpkin addition was characterized by the highest total antioxidant activity at a mean value of 0.475 μM TEAC/g of product.

The production of chokeberry powder, an important functional additive in food, should exhibit both maximization of bioactive properties retention and minimization of energy consumption. The process of spray drying chokeberry juice on a maltodextrin carrier was tested on a semi-technical scale. The research scope included the variability of the inlet air temperature in the range of T = 150–185 °C and concentration of the feed solution in the range of Ud.m = 15–45% d.m. The powder yield, energy consumption and bioactive properties of the obtained powders were determined. The highest levels of bioactive properties retention were expressed in total polyphenol content (TPC) and anthocyanin content (AC) and obtained at T = 150 °C and Ud.m = 25–30% d.m. However, the most advantageous process parameters in terms of specific energy consumption (SEC) minimization were T = 160–170 °C and Ud.m = 30–35% d.m. Analysis of the dependence on SEC versus TPC and SEC versus AC showed that the most favorable drying parameters for chokeberry juice were as follows: inlet air temperature T = 170 °C and feed solution concentration Ud.m = 35%. Hence, under such process conditions, chokeberry powders were produced with approx. 3% lower bioactive properties retention (in relation to the maximum values), but with 20.5% lower SEC.

The use of medicinal plants in a variety of health conditions remains essential for the discovery of new treatments. The present study aimed to investigate the bioactive properties of three native plants from Cabo Verde Islands, namely Artemisia gorgonum Webb, Sideroxylon marginatum (Decne. ex Webb) Cout., and Tamarix senegalensis DC., contributing to the characterization of less-known medicinal plants and their potential benefits for human health. Known compounds, such as kaempferol, quercetin, caffeyolquinic, and apigenin derivatives, among others, were detected in the plant species under study. Overall, all species demonstrated good antioxidant capacity, especially the ethanolic extracts of A. gorgonum (EC50 = 0.149 mg/mL) in TBARS assay. Moreover, the ethanolic extracts of the studied plants showed cytotoxic properties against tumor cells, and again the A. gorgonum extract proved to be the most effective in inhibiting tumor growth, mainly in the CaCO2 (GI50 = 17.3 μg/mL) and AGS (GI50 = 18.2 μg/mL) cell lines. Only the ethanolic extracts of T. senegalensis and S. marginatum demonstrated anti-inflammatory activity, albeit weak (EC50 = 35 and 43 μg/mL, respectively). The present study contributed to increased knowledge about the bioactive properties of these plants commonly used in traditional medicine, some of which was discussed for the first time, opening new perspectives for their use in a wider range of health conditions, especially in African countries, where access to modern health care is more limited.

Volatile organic metabolites (VOMs) present in different spices can provide distinct analytical biosignatures related to organoleptic properties and health benefits. This study aimed to establish the volatilomic fingerprint of six of the most consumed spices all over the world (saffron (Crocus sativus L.), cinnamon (Cinnamomum verum), cumin (Cuminum cyminum L.), black pepper, (Piper nigrum L.), sweet paprika (Capsicum annuum L.), and curry (a mix of different herbs and spices)). Based on headspace solid phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) analysis, this is a powerful strategy to explore and establish the spice’s volatile pattern and unravel the potential health benefits related to the most important VOMs identified in each spice. This comprehensive knowledge will help in the definition of their authenticity, while simultaneously protecting against potential frauds and adulterations. A total of 162 VOMs were identified. Semi-quantitative assessments revealed that terpenoids and sesquiterpenoids amounted to the major volatile class in the investigated spices, except for cinnamon, where carbonyl compounds are the major group. Most of the studied spices comprised key characteristics of aroma and health bioactive compounds, e.g., dihydrojuneol in saffron, cinnamaldehyde in cinnamon, cuminaldehyde in cumin and curry, and caryophyllene in black pepper. The principal component analysis (PCA) and partial least-squares discriminant analysis (PLS-DA) successfully discriminated the investigated spices, being α-cubebene, 3-methyl butanal, β-patchoulene and β-selinene, the most important VOMs (highest VIP’s) that contributed to its discrimination. Moreover, some VOMs have a high influence on the spice’s bioactive potential, helping to prevent certain diseases including cancer, inflammatory-related diseases, diabetes, and cardiovascular diseases.

Propolis or “bee glue” is a resinous waxy substance that is produced by honeybees (Apis mellifera) by mixing the exudates collected from plants, namely tree buds, sap flows, leaves, branches and barks with their saliva and beeswax. Propolis composition is very complex. Its main constituents are resins and volatiles originating from plants and wax added by the bee. The biological activity of propolis is assigned to these plant-derived substances. The main three types of propolis are European propolis, called poplar type propolis; Green Brazilian propolis (derived mainly from the leaf resin of Baccharis dracunculifolia) and Red Cuban propolis (from the floral resin of Clusia rosea). The plant’s source gives it a specific composition and properties for the propolis types that are coming from different regions of the world. For this reason, studies on the chemical composition of propolis as well as its botanical sources resulting in its geographically conditioned diversity, were a very good theme for the present Special Issue (SI) of Plants journal. The present SI contains nine original contributions addressing propolis plant sources, their chemical composition and different bioactive properties derived from this origin. The chemical composition of propolis that is made by the bees was also discussed, as well as the different medical activities of propolis extract. The papers cover a wide range of subjects, including (i) the plant species used by the bees as raw material for propolis production, (ii) the biological activities of plant extracts related to propolis, (iii) the chemical composition of different types of propolis, (iv) the biological activity of propolis, (v) propolis and human health, and (vi) synergism between plants and propolis in human health. The studies have been carried out in both in vitro and in vivo surveys and a wide range of geographic regions are covered in the sample collection.

Abstract Wetlands are ecosystems rich in biodiversity and their ecological importance is recognized worldwide. Sediment samples were subjected to physical-chemical analysis and organic carbon content varied from 3.0% to 4.8%, the clay between 32 and 40%, silt with 41% and 43%, sand coarse varied between 6 and 11% and fine sand between 7 and 16%. The nitrogen values varied from 0.25% to 0.48%, the pH from 5.4 to 7.5 and the humidity varied from 44 to 56%. The selected isolates were evaluated for enzymatic properties and 64% showed positive results for amylase, 16% for gelatinase, 37% for lipase, 91% for protease and 2.7% for inulinase. Six bacterial isolates were selected for the overlapping assay and Bacillus sp. sed 2.2 showed inhibitory activity against Corynebacterium fimi NCTC 7547, and the antimicrobial substance was partially purified. The characterization of the substance was carried and the substance was stable at 100° C for up to 10 minutes and sensitive to the enzymes papain and trypsin. This substance was active against some species of Listeria, including Listeria monocytogenes ATCC 7644. The microorganims obtained from sediment samples were important sources of bioactive compounds, including enzymes and peptides, being a source of bioactive compounds to be studied.