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Highlights • Chayote possess several bioactive compounds known for their health-benefits. • Chayote possess several polyphenols compounds, vitamins and carotenoids. • The extraction of bioactive compounds from chayote is an important challenge. • In vitro and in vivo studies are vital in addressing chayote bioactivities. • Potential uses of chayote in food and non-food product development are suggested. Abstract Chayote (Sechium edule) has gained widespread consuming acceptance and recognized by its nutritional and bio-functional properties. The present review surveys and describes the current findings about the nutritional, phytochemical and pharmacological properties of chayote and identifies opportunities for further research. It also discusses chayote's versatile utility in nutrition, as a functional ingredient in food, cosmetic and pharmaceutical industries, as well as in nanotechnology and biotechnological processes. It was concluded that although the pharmacological properties of chayote are currently well-established, only a few reports have been conducted on the isolation and identification of individual chemical constituents, and similarly, only a few in vivo studies have been conducted to assess their biological efficacy. In addition, the valorisation of the underutilized chayote by-products can be an important aspect in waste management from both economic and environmental standpoints. Thus, the recovery and utilization of valuable compounds from chayote is an important challenge for scientists. [ABSTRACT FROM AUTHOR]

The protein fraction of Brewers’ spent grain (BSG) was used as substrate to obtain hydrolysates with antioxidant activity. Three enzymatic approaches were applied: brewer’s spent yeast (BSY) proteases, Neutrase® and Alcalase®, at the same proteolytic activity (1 U/mL), using an enzyme/substrate ratio of 10:100 (v/v), at 50 °C, 4 h. Total Phenolic Content (TPC) and Ferric Ion Reducing Antioxidant Power (FRAP) of hydrolysates and fractions <10 kDa and <3 kDa were assayed. Additionally, the protective ability of <10 kDa fractions against oxidative stress on Caco-2 and HepG2 cells was investigated. Alcalase® hydrolysate presented significantly ( p < 0.05) higher TPC and FRAP (0.083 mg GAE/mg dw; 0.101 mg TE/mg dw, respectively) than Neutrase® and BSY hydrolysates. The three BSG protein hydrolysates (fraction <10 kDa) exerted protective effect against free-radical induced cytotoxicity in Caco-2 and HepG2 cell lines, but the strongest effect was observed for BSY hydrolysates, therefore, it presents greater potential as functional ingredient. [ABSTRACT FROM AUTHOR]

• Optimization of chestnut shells extraction using response surface methodology. • Subcritical water extraction is a clean method for antioxidants extraction. • Optimum extraction conditions: temperature 220 °C and extraction time 30 min. • Caffeoylquinic acid isomers were the main phenolic compounds. The objective of this study was to evaluate the optimal Subcritical Water Extraction (SWE) conditions of antioxidants and polyphenols from chestnut shells using Response Surface Methodology (RSM). A central composite design (CCD) was conducted to analyse the time (6–30 min) and temperature (51–249 °C) effects in antioxidant activity (ABTS, DPPH and FRAP) and Total Phenolic Compounds (TPC). TPC ranged from 315.21 to 496.80 mg gallic acid equivalents (GAE)/g DW; the DPPH from 549.23 to 1125.68 mg Trolox equivalents (TE)/g DW; ABTS varied between 631.16 and 965.45 mg ascorbic acid equivalents (AAE)/g DW and FRAP from 2793.95 to 11393.97 mg ferrous sulphate equivalents (FSE)/g DW. The optimal extraction conditions were 30 min/220 °C, revealing excelling scavenging efficiencies against HOCl (IC 50 = 0.79 µg/mL) and O 2 − (IC 50 = 12.92 µg/mL) without toxicity on intestinal cells (0.1 µg/mL). The phenolic composition revealed high amounts of pyrogallol and protocatechuic acid. SWE can be a useful extraction technique for the recovery of polyphenolics from chestnut shells. [ABSTRACT FROM AUTHOR]

[Display omitted] • Vitamin D3-fortified bread is considered more effective than vitamin D2 approach. • Most clinical studies have used vitamin D3-fortified bread. • Daily intake of vitamin d -fortified bread increase serum concentrations of 25(OH)D. • Overall, vitamin d -fortified bread has a positive effect on the bone health. • The effectiveness of vitamin d -fortified bread should be better elucidated. Vitamin d -fortified bread has been proposed as a strategy to increase the average daily intake and serum status of this nutrient. This review aimed to bring together the different types of scientific articles on vitamin d -fortified bread. The databases used for the research were PUBMED, WEB of SCIENCE and SCOPUS; all original indexed studies written in English, published between January 2000 and March 2021, were considered. Three important points were identified: i) theoretical models of fortification; ii) stability, bioaccessibility, and bioavailability studies of vitamin d -fortified breads; and iii) clinical effects of vitamin d -fortified breads. This review showed that vitamin d -fortified bread is a promising vehicle for fortification strategy effects, leading to increased serum concentrations of 25(OH)D and decreased parathyroid hormone. However, further studies are needed to elucidate the effects and effectiveness of this fortification strategy in the prevention/treatment of vitamin D deficiency. [ABSTRACT FROM AUTHOR]

[Display omitted] • A reinforced starch film with chestnut shells polysaccharides was developed. • Elongation, tensile strength, and elasticity modulus were optimized by RSM. • The optimum composition was 10% w/w r.s. fibers and 50% w/w r.s. glycerol. • Lignin was not a good reinforcement component of starch film. • The reinforced film had improved mechanical, optical and physical properties. Chestnut (Castanea sativa) shells, generated from the peeling process of the fruit, contains appreciable amounts of lignin and cellulose. In this work, a starch-based film reinforced with these polysaccharides was developed. Response Surface Methodology was employed to optimize the composition of the film with improved elongation, tensile strength, and elasticity modulus properties. The optimal film was characterized regarding structural, optical barrier and thermal properties. The optimum composition was obtained with 10% (w/w) fibers and 50% (w/w) glycerol; the elongation responses, tensile strength and modulus of elasticity reached values of 34.19%, 7.31 N and 4.15 N, respectively. The values of tension strength and modulus of elasticity were approximately 3.5 times higher than those obtained for the control film. The reinforced film was opaque and exhibited improved water solubility, UV-barrier capacity, and thermal stability compared to control. The optimized starch film based on chestnut shells fibers' has the potential to produce biodegradable food packaging with improved properties. [ABSTRACT FROM AUTHOR]