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Crocus sativus L. is used as a spice due to its organoleptic characteristics. Only flower stigmas are used for its production, as the rest of the flower is discarded as waste. This fact represents a lack of sustainability, since around 230,000 flowers are necessary to produce 1 kg of saffron. The main aim of this study was to contribute to the valorization of Crocus sativus L. spice and its floral by-products, through the study of their nutritional value and composition, in terms of hydrophilic and lipophilic compounds, as well as their functional properties. The results showed that saffron stigmas and floral bio-residues presented high contents of fiber, and the most abundant macronutrient were the carbohydrates, followed by proteins, and a low content in fats. All samples had high concentrations of glucose, fructose, lactic and malic acids, and minerals, mainly K, Ca and Mg. Furthermore, the polyunsaturated fatty acids were predominant, being linoleic acid (C18:2n6) the most abundant. Therefore, this research provides more in-depth information about the composition of saffron stigmas and floral by-products, to be considered as promising sources for the development of functional ingredients with new applications in the food industry., (© 2023. The Author(s).)

There is a little information about the effect of corn process conditions on the bioactive compounds of tortillas during gastrointestinal digestion. Tortillas elaborated with traditional and extrusion nixtamalization process were subjected to in vitro digestion. Extracts recovered from digestion were employed to determine the changes in phytochemicals, bioaccesibility and antioxidant capacity (DPPH, ABTS and FRAP). Digestion contributed to a greater solubilization of phenolic compounds in raw corn and tortillas, especially in the intestinal phase (311.4-583.2 mg GAE/100 g). With bioaccessibility indexes of 162.83 to 960.7 %. Intestinal phase affected the content of anthocyanins, reaching a lower bioaccessibility value than the found in undigested samples (17.90-29.91 %). Even though the traditional white tortilla showed the highest bioaccessibility values, blue tortilla showed a higher antioxidant activity in different phases of digestion. Both tortillas could function as prebiotic agents in the large intestine. Corn-based products are valuable as part of a healthy diet., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022. Published by Elsevier Ltd.)

Saffron ( Crocus sativus L.) is a spice used worldwide as a colouring and flavouring agent. Saffron is also a source of multiple bioactive constituents with potential health benefits. Notably, saffron displays consistent beneficial effects against a range of human neurological disorders (depression, anxiety, sleeping alterations). However, the specific compounds and biological mechanisms by which this protection may be achieved have not yet been elucidated. In this review, we have gathered the most updated evidence of the neurological benefits of saffron, as well as the current knowledge on the main saffron constituents, their bioavailability and the potential biological routes and postulated mechanisms by which the beneficial protective effect may occur. Our aim was to provide an overview of the neuroprotective effects attributed to this product and its main bioactive compounds and to highlight the main research gaps that need to be further pursued to achieve full evidence and understanding of the benefits of saffron. Overall, improved clinical trials and adequately designed pre-clinical studies are needed to support the evidence of saffron and of its main bioactive components (e.g., crocin, crocetin) as a therapeutic product to combat neurological disorders.

The current production system of saffron spice generates hundreds of tons of waste. Thus, the aim of this study was to value both saffron and its floral by-products as a source of natural bioactive extracts, studying the in vitro antioxidant capacity, the composition of the volatile fraction by GC-MS/MS, and the determination of crocetins esters by HPLC-PDA. Saffron stigmas and floral by-products showed a high content of polyphenols and different antioxidant properties. Floral bio-residues (tepals, stamens, and styles) presented a high concentration of anthocyanins, and stigmas had high levels of flavonoids, β-carotene, and total crocins. In stigmas, 25 different volatile components were found, with safranal the most relevant. Floral by-products volatile composition consisted of 55 compounds with varying amounts depending on the drying treatment; all the samples presented acetic acid, 2(5H)-furanone, and phenylethyl alcohol. Therefore, saffron stigmas and flower by-products represent a sustainable source of bioactive ingredients for innovative healthy food formulations.

The consumption of probiotic foods is rather limited for many sectors of the population (vegans, lactose intolerant and celiacs). Therefore, it is necessary to offer functional alternatives for these sectors. Different red quinoa drinks were fermented with L. plantarum (QLPBB) and B. longum (QBLBB) at different times. Results showed that microbial concentration reached high levels (6-8 Log CFU/mL) after 6 h and probiotic viability was very high (6 Log CFU/mL) after gastrointestinal digestion (GD). However, QBLBB reached the best probiotic concentration at 24 h. From 6 h of fermentation, probiotic resistance to some antibiotics, especially B. longum , could have a great potential to restore the intestinal microbiota during and after treatment with certain antibiotics. QLPBB showed the highest levels of total polyphenols and antioxidant capacity (AOC) after GD. Therefore, these red quinoa drinks have potential as functional probiotic beverages for vegans, celiacs and allergic to milk protein and lactose-intolerant people.

Saffron ( Crocus sativus L.) is used as a spice for its organoleptic characteristics related to its coloring and flavoring properties, and it has been also used in traditional medicine to treat various diseases. The main chemical components responsible for these properties are crocin, crocetin and safranal. These compounds have been shown to have a wide spectrum of biological activities, including several properties as antigenotoxic, antioxidant, anticancer, anti-inflammatory, antiatherosclerotic, antidiabetic, hypotensive, hypoglycemic, antihyperlipidemic, antidegenerative and antidepressant, among others. This review article highlights the antioxidant effects of these bioactive compounds to reduce reactive oxygen species (ROS) and the mechanisms of action involved, since there are a multitude of diseases related to oxidative stress and the generation of free radicals (FRs). Recent studies have shown that the effects of crocin, crocetin and safranal against oxidative stress include the reduction in lipid peroxidation (malondialdehyde [MDA] levels) and nitric oxide (NO) levels, and the increase in the levels of glutathione, antioxidant enzymes (superoxide dismutase [SOD], catalase (CAT) and glutathione peroxidase [GPx]) and thiol content. Therefore, due to the great antioxidant effects of these saffron compounds, it makes saffron a potential source of bioactive extracts for the development of bioactive ingredients, which can be used to produce functional foods.

The blue corn-based products are considered functional foods due to their high concentration of anthocyanins. The aim of this study was to estimate the kinetic and thermodynamic parameters of the thermal degradation of anthocyanins from extruded nixtamalized corn products. A comparative study of anthocyanins thermal stability in these matrices in a buffer solution (pH 2.5) was investigated at different temperatures (60, 75 or 90 °C). Results showed the mechanism of anthocyanins degradation followed first-order reaction kinetics. The values of the reaction rate constant (k) were found to be in a range of 0.027-0.037 h -1 at 60 °C, 0.107-0.113 h -1 at 75 °C and 0.340-0.354 h -1 at 90 °C. The higher the k value was, the shorter the half-life time and D-value. The activation energy (Ea) and z-values were in the range of 75.1-89.2 kJ/mol and 28.8-35.1 °C, respectively. The coefficient Q 10 indicated the reaction rate approximately doubles with every 10 °C temperature increase. ∆H, ∆S and ∆G indicated the degradation of anthocyanins was an endothermic and nonspontaneous reaction. Even the major susceptibility of the anthocyanins in extruded nixtamalized corn products at the time-temperature combination applied, there was not difference between flour and tortilla, this imply that most of the anthocyanins were degraded during the nixtamalization extrusion process and no significative further degradation occur in the cooking step. This study provides and advance in the knowledge on the effect of nixtamalization extrusion process and tortillas making on the stability of anthocyanins from blue corn. However, further studies are needed., (© 2021. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)

In alignment with Hippocrates' aphorisms "Let food be your medicine and medicine be your food" and "All diseases begin in the gut", recent studies have suggested that healthy diets should include fermented foods to temporally enhance live microorganisms in our gut. As a result, consumers are now demanding this type of food and fermented food has gained popularity. However, certain sectors of population, such as those allergic to milk proteins, lactose intolerant and strict vegetarians, cannot consume dairy products. Therefore, a need has arisen in order to offer consumers an alternative to fermented dairy products by exploring new non-dairy matrices as probiotics carriers. Accordingly, this review aims to explore the benefits of different fermented non-dairy beverages (legume, cereal, pseudocereal, fruit and vegetable), as potential carriers of bioactive compounds (generated during the fermentation process), prebiotics and different probiotic bacteria, providing protection to ensure that their viability is in the range of 10 6 -10 7 CFU/mL at the consumption time, in order that they reach the intestine in high amounts and improve human health through modulation of the gut microbiome., Competing Interests: The authors declare no conflicts of interest.

Background: Neurological disorders represent a high influence in our society throughout the world. Although the symptoms arising from those diseases are well known, the causes and mechanisms are complex and depending on multiple factors. Some food components consumed as part of our diet have been studied regarding their incidence in different common neurological diseases such as Alzheimer disease, major depression, Parkinson disease, autism and schizophrenia among others., Objective: In this review, information has been gathered on the main evidences arising from studies on the most promising food components, related to their therapeutic potential, as part of dietary supplements or through the diet, as an alternative or a complement of the traditional drug treatments. Those food components include vitamins, minerals, fatty acids, carotenoids, polyphenols, bioactive peptides, probiotics, creatine and saponins., Results: Many in vitro and in vivo animal studies, randomized and placebo control trials, and systematic reviews on the scientific results published in the literature, have been discussed, highlighting the more recent advances, also with the aim to explore the main research needs. Particular attention has been paid to the mechanisms of action of the compounds regarding their anti-inflammatory, antioxidative properties and neuronal protection., Conclusion: More research is needed to prove the therapeutic potential of the food components based on scientific evidence, also on intervention studies to demonstrate the improvement of neuronal and cognitive impairments., (Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.net.)

This study describes the effect of fermentation and the impact of simulated gastrointestinal digestion (SGD) of four fermented pomegranate juices with different lactic acid bacteria (LAB) on the biotransformation of phenolic compounds. The changes of the antioxidant capacity (AOC) and of LAB growth and survival in different fermented juices were also studied. Two new phenolic derivatives (catechin and α-punicalagin) were identified only in fermented juices. During SGD, the AOC increased together with the phenolic derivatives concentration mainly in the juices fermented with Lactobacillus. These derivatives were formed due to the LAB metabolism of the ellagitannins, epicatechin, and catechin after fermentation and during SGD. The FRAP assay performance might be associated with the degradation and biotransformation of catechin. The fermented pomegranate juices with these LAB increased the bioaccessibility of phenolic compounds, ensuring the survival of LAB after SGD, suggesting a possible prebiotic effect of phenolic compounds on LAB.

This study investigates the influence of tomato and feijoa juices as fermentable carriers of Lactobacillus plantarum (LP DSM20205) on the ability of the bacterium to improve intestinal barrier function using the trans-epithelial electrical resistance (TEER) assay in an apical anaerobic model. The survival of LP DSM20205 in different fruit juices during in vitro digestion, its adhesion capacity, and potential cytotoxic effect on Caco-2 cells were also studied. The results showed that carrier fruit juices have a significant influence on LP DSM20205 growth, survival during in vitro digestion, adhesion capacity, and TEER. All fermented samples were not cytotoxic to Caco-2 cells. The fermented tomato juice showed the largest improvement to intestinal barrier integrity. The digested fermented juices did not increase TEER, although the LP DSM20205 in these samples adhered well. Therefore, LP DSM20205 has the potential to be used as a probiotic in the production of fermented tomato and feijoa juices.

The prebiotic effect of different concentrations of inulin (0, 1 and 2%) on the growth and survival of Lactobacillus plantarum (LP) CECT 220 in blended carrot and orange juices was investigated after 24 h of fermentation, during 30 days of storage at 4 °C and through the phases of gastrointestinal digestion after different storage periods. Microbiological and chemical determinations were also carried out in all juices. The lactic fermentation increased the shelf life of the fermented juices with inulin. The hygienic-sanitary quality in fermented juices was better than the control juices. During storage, the inulin improved the viability of LP and the monosaccharide concentration remained higher with respect to the juice without inulin (40% lower). At 30 days, the fermented juices with 2% inulin after in vitro digestion presented the highest survival of L. plantarum.