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The consumption of jabuticaba (Plinia cauliflora), a native Brazilian fruit, has shown promising results concerning some metabolic disorders. Therefore, studying it may aid in the development of products capable of preventing or delaying pathological conditions. The objective of the present study was to formulate a functional sourdough bread with the inclusion of jabuticaba peel flour (JPF) and to evaluate the effect on the postprandial response. The proximate composition of the JPF and bread, the stability of the antioxidant compounds after baking, and the functional activity in a clinical trial were carried out to develop the product and guarantee its quality. JPF increased the fiber content of the bread in comparison to the control from 1.0 g/100 g to 2.3–2.9 g/100 g. Also, the antioxidant capacity increased 1.35 to 3.53 times by adding JPF to the bread, as well as the total reducing capacity (1.56 to 2.67 times). The bread's shelf life was guaranteed for seven days. In the clinical trial, the consumption of control bread resulted in a glycemia peak at 30 min, remaining high until 45 min; for the JPF bread, we noticed a less prominent peak at 45 min and a decrease with less inflection until 180 min. The serum antioxidant capacity of the individuals increased after the 3 h. Although no statistical difference was observed between the groups in the satiety profile, JPF bread presented higher scores after 60 min. Furthermore, a lessened desire to eat other foods and hunger was observed after consuming JPF bread. The inclusion of JPF in the bread manufacturing process promoted a longer shelf life and increased nutritional quality. [ABSTRACT FROM AUTHOR]

Food companies should comply with the requirements of a zero‐waste concept to adapt to the circular economy requirements. In fruit companies, usually seeds are discarded without proper utilization and extraction of the bioactive compounds. Fruit seeds are sources of chemical compounds that can be extracted, studied, and applied in high value‐added products. Thus, in this work the experimental conditions for the water extraction of phenolic compounds from camu‐camu (Myrciaria dubia) seed coat were optimized using a central composite design and the desirability function. Total phenolic content (TPC), and condensed tannins (CT), DPPH radical scavenging activity, ferric reducing antioxidant capacity (FRAP), Folin‐Ciocalteu reducing capacity (FCRC), and Cu2+chelating ability were assessed. Seed coat extracted for 51.1 min using a 1:34.1 solid:liquid ratio was the optimal condition to extract 6,242 mg gallic acid equivalent (GAE)/100 g of TPC and 695 mg catechin equivalent (CE)/100 g of CT. The optimized extract displayed free‐radical scavenging activity, reducing properties and ability to chelate Cu2+, and inhibited the growth of Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella Typhimurium, Salmonella Enteritidis, Bacillus cereus, and Staphylococcus aureus. Additionally, the lyophilized water extract inhibited the in vitro activity of α‐amylase, α‐glucosidase, and angiotensin converting enzyme and showed cytotoxic effects towards Caco‐2, A549, and HepG2 cancer cells, but no cytotoxicity towards IMR90 cells. Vescalagin, castalagin, and 3,4‐dihydroxybenzoic acid were the major phenolic compounds identified in the optimized extract. In conclusion, the optimized camu‐camu seed coat water extract is a rich source of phenolic compounds with antioxidant, antidiabetic, antihypertensive, and antiproliferative effects. Practical Application: Camu‐camu fruit pulp and seeds have been studied for their phenolic composition and bioactivity. However, seeds are usually discarded and represent an environmental problem in South American countries. We presented a methodological overview on the extraction optimization of the phenolic compounds from camu‐camu seed coat and studied the bioactivity of the optimized extract using chemical, enzymatic, and cell‐based experiments. Results can be used by camu‐camu processors to obtain a phenolic‐rich extract for industrial applications, without any further processing. [ABSTRACT FROM AUTHOR]

[Display omitted] • Exotic fruit pulps (EFP) influenced probiotic viability in yogurts during storage. • EFP impacted probiotic viability thru gastrointestinal tract (GIT) simulation. • EFP addition to probiotic yogurt increased their in vitro biological activity. • EFP addition to probiotic yogurt increased total phenolics and flavonoids. The effect of exotic fruit pulp (araçá, cagaita, cambuci, grumixama, blueberry, and uvaia) on probiotic viability during storage and after gastrointestinal tract (GIT) simulation, in vitro biological activity, total phenolics (TPC) and flavonoids content, and the production of metabolic products of microbial in probiotic yogurt were investigated. During the storage period (28 days), probiotic strain populations remained high (above 6 log CFU/g), while after the GTI simulation, L. acidophilus and B. animalis survival rates were higher when adding grumixama, blueberry, and uvaia pulp. Fermentation increased the antioxidant activity of yogurt containing araçá (12.87 ± 0.32 to 17.46 ± 1.79 μg Trolox/mg) and blueberry pulp (12.05 ± 1.43 to 17.49 ± 1.68 μg Trolox/mg) for ORAC H for example. However, the total phenolic content increased in all samples after fermentation (ranging from 1.80 ± 0.26 μg gallic acid/mg (Uvaia) to 2.42 ± 0.08(Grumixama)), and there was no significant difference among treatments for total flavonoids. Thirty-eight metabolic compounds, mainly free amino acids, were detected, indicating a high degree of proteolysis in samples. Exotic fruit pulps positively impacted the probiotic yogurt parameters and are a potential alternative in functional food processing. [ABSTRACT FROM AUTHOR]

Meat and meat products are perishable products that require the use additives to prevent the spoilage by foodborne microorganisms and pathogenic bacteria. Current trends for products without synthetic preservatives have led to the search for new sources of antimicrobial compounds. Essential oils (EOs), which has been used since ancient times, meet these goals since their effectiveness as antimicrobial agents in meat and meat products have been demonstrated. Cinnamon, clove, coriander, oregano, rosemary, sage, thyme, among others, have shown a greater potential to control and inhibit the growth of microorganisms. Although EOs are natural products, their quality must be evaluated before being used, allowing to grant the Generally Recognized as Safe (GRAS) classification. The bioactive compounds (BAC) present in their composition are linked to their activity, being the concentration and the quality of these compounds very important characteristics. Therefore, a single mechanism of action cannot be attributed to them. Extraction technique plays an important role, which has led to improve conventional techniques in favour of green emerging technologies that allow to preserve better target bioactive components, operating at lower temperatures and avoiding as much as possible the use of solvents, with more sustainable processing and reduced energy use and environmental pollution. Once extracted, these compounds display greater inhibition of gram-positive than gram-negative bacteria. Membrane disruption is the main mechanism of action involved. Their intense characteristics and the possible interaction with meat components make that their application combined with other EOs, encapsulated and being part of active film, increase their bioactivity without modifying the quality of the final product. • A wide variety of valuable compounds can be obtained from essential oils (EOs). • The application of EOs allows to inhibit the growth of several pathogenic bacteria. • Phenolic compounds are the main responsible for their microbial activity of essential oils. • The application of EOs is conditioned by their suitability and their potential toxicological effects. [ABSTRACT FROM AUTHOR]

[Display omitted] • Edible mini-roses were farmed in different organic systems and evaluated. • Mini-roses farmed in biocompost form discarded fruits had higher anthocyanins levels. • Mini-roses farmed in biocompost had more volatiles related to fruity aroma. • The farming system influenced the abundance of microbial groups in mini-roses. • Mini-rose farmed in biocompost received higher fruity aroma and red color scores. Mini-roses (Rosa chinensis Jacq.) is largely used in salty dishes and desserts. This study evaluated instrumental color, sugars, organic acids, phenolics, volatiles, and the indigenous microbiota (fungi and bacteria) in edible mini-roses farmed in discarded fruits biocompost and animal manure systems. A descriptive sensory analysis of flowers was also performed. Mini-roses farmed in biocompost had higher luminosity and intensity of instrumental red color, a higher concentration of phenolic compounds, including anthocyanins related to red color, and fructose than mini-roses farmed in animal manure (p < 0.05). Furthermore, mini-roses farmed in biocompost had higher concentrations of various volatiles (p < 0.05), including hexyl acetate and cis -3 -hexenyl butyrate related to the fruity aroma. Bacterial groups related to plant growth-promoting such as Stenotrophomonas and endophilic fungal groups such as Eurotiales sp, Pleosporales sp were found in higher abundance (p < 0.05) in mini-roses farmed in biocompost. Mini-rose farmed in biocompost also received higher score (p < 0.05) for fruity aroma and red color than mini-rose mini-roses farmed in animal manure. Results indicate that farming mini-roses using biocompost from discarded fruits impacts the synthesis of phenolics and volatiles, resulting in a more intense fruity aroma and red color. Findings also suggest that the microbiota of mini-roses farmed in biocompost or animal manure do not represent a major risk for the safety of these products. [ABSTRACT FROM AUTHOR]

Abstract Oxidation reactions during manufacturing, distribution, and storage of meat and meat products result in undesirable physicochemical changes and aromas, which leads to detrimental effects on the product quality. This could be translated into the consumer dissatisfaction and economic loss. One of the most common practices to overcome this issue is the incorporation of synthetic antioxidants. However, the increasing health-consciousness of consumers and their preference for natural additives leads to the search of natural alternatives to synthetic antioxidants. A number of essential oils have strong antioxidant properties and are explored as potential alternatives to chemical antioxidants in the meat industry. These compounds are classified as Generally Recognized as Safe (GRAS), and their application single or combined with other essential oils, ingredients or preservation technologies have beneficial effects on meat products. Their activity depends on several parameters including their concentrations, their possible synergistic effects, and the extraction method used to obtain them. Although steam distillation is the most common industrial technique for essential oils extraction, novel technologies have been emerged to address the drawbacks of the traditional extraction method and to obtain high-quality essential oils. This paper provides an overview of the application of essential oils as potential substitutes for synthetic antioxidants in the meat industry, exploring their mechanism of action against oxidation reactions, and the effect of extraction methods on their effectiveness. Highlights • Essential oils protect meat and meat products from several deteriorative reactions. • Phenolic compounds are responsible for strong antioxidant activity of essential oils. • Synergistic effect with other essential oils, ingredients, and conservation methods improves their activity. • Future trends include their use as alternative to synthetic antioxidants. • Regulations and their possible negative effect on sensory attributes should be considered. [ABSTRACT FROM AUTHOR]

The effect of supercritical dioxide carbon technology (SCCD, 14, 16, and 18 MPa, 35 ± 2 °C/10 min) on the physical properties (color, particle size, rheology tests and physical stability) and sensory acceptance (consumer test) of whey grape juice drink was investigated. Lower particle diameter and consistency index as well as a pseudoplastic behavior was obtained suggesting the SCCD technology acted as homogenization step. Regards the sensory test, it was not noted differences for all sensory attributes evaluated, although increased sensory scores were noted for all SCCD beverages. Overall, SCCD technology seems an interesting option to be used at the processing of dairy foods, in particular whey grape juices. [ABSTRACT FROM AUTHOR]

Background Wine production represents one of the major agricultural activities worldwide. This production is accompanied with the generation of tremendous amounts of wastes and by-products exceptionally rich in bioactive compounds (especially phenolics). Recovering these molecules constitutes a key point for the valorization of the wine-processed materials, making them on the verge of commercialization. Regarding the health related benefits of these molecules; they could be used as additives for food and cosmetic products. Scope and approach The current review is revising the potential of alternative extraction methodologies for the recovery of antioxidant bioactive compounds from winery wastes and by-products. Conventional (solid liquid extraction, heating, grinding, etc) and non-conventional (pulsed electric fields, high voltage electrical discharges, pulsed ohmic heating, ultrasounds, microwave-assisted extractions, sub- and supercritical fluid extractions, as well as pressurized liquid extraction) methods have been applied for the extraction of high-added value compounds from winery-processed materials. Key findings and conclusions Non-conventional technologies represent a promising tool to recover high-added value compounds from winery wastes and by-products. However, several parameters are influencing the choice of technology used to recover these compounds, such as the matrix being processed, the selectivity, the energy consumption, the equipment cost, and the value of the extract. [ABSTRACT FROM AUTHOR]

A statistical optimization study was used to maximize the extraction of bioactive compounds and antioxidant activity from green tea derived from purple leaves of Camellia sinensis var. assamica. Simultaneous optimization was applied, and a combination of 60 °C, 15 min, and a mass-solvent ratio of 1 g of dehydrated purple leaves to 62.3 mL of an ethanol/citric acid solution, were determined as the ideal extraction conditions. The optimized extract of purple tea leaves (OEPL) contained showed stability in relation to variations in pH, and lyophilized OEPL exerted cytotoxic and antiproliferative effects against cancerous cells (A549 and HCT8), demonstrated antimicrobial activity towards Listeria monocytogenes (ATCC 7644), Staphylococcus aureus (ATCC 13565) and Staphylococcus epidermidis (ATCC 12288), inhibition of α-amylase and α-glycosidase enzymes and reduced the release of pro-inflammatory cytokines (TNF-α, CXCL2/MIP-2, and IL-6) in lipopolysaccharides-stimulated RAW 264.7 macrophages. Thus, our results provide a broad assessment of the bioactivity of "green" extracts obtained by a simple and low-cost process using non-toxic solvents, and they have the potential to be used for technological applications. [Display omitted] • The optimized extract of purple tea leaves (OEPL) has antioxidant properties. • OEPL was obtained with 60 °C, at 15 min, and 1 g-62.3 mL (mass-solvent ratio). • Lyophilized OEPL inhibited α-amylase and α-glucosidase enzymes. • Exerted cytotoxic and antiproliferative effects against cancer cells. • Lyophilized OEPL has anti-inflammatory effects in RAW 264.7 macrophages. [ABSTRACT FROM AUTHOR]

The effect of ohmic heating (OH) (50, 55, and 60 °C, 6 V/cm) on the inactivation kinetics (Weibull model) and morphological changes (scanning electron microscopy and flow cytometry) of Salmonella spp. in infant formula (IF) was evaluated. In addition, thermal load indicators (hydroxymethylfurfural and whey protein nitrogen index, HMF, and WPNI) and bioactive compounds (DPPH, total phenolics, ACE, α-amylase, and α-glucosidase inhibitory activities) were also studied. OH presented a more intense inactivation rate than conventional heating, resulting in a reduction of about 5 log CFU per mL at 60 °C in only 2.91 min, being also noted a greater cell membrane deformation, higher formation of bioactive compounds, and lower values for the thermal load parameters. Overall, OH contributed to retaining the nutritional value and improve food safety in IF processing. • Inactivation kinetics and morphological changes of Salmonella spp. in infant formula submitted to ohmic heating. • Intense decay of microorganism counts and greater cell membrane deformation. • Increased formation of bioactive compounds. [ABSTRACT FROM AUTHOR]

• Sucrose, demerara, brown, fructose, coconut sugar, and honey as sucrose-substitute. • Sheep milk kefir with sucrose-substitutes had higher Lactobacillus counts. • Sucrose-substitutes increased the antagonistic activity against foodborne pathogens. • Sucrose-substitutes improved the fatty acid profile, and bioactive compounds levels. • Sheep milk kefir with sucrose-substitutes had higher antiproliferative activity. The effect of different types of sugar (sucrose, demerara, brown, fructose, coconut sugar, and honey) on sheep milk kefir was evaluated. Microbial counts (Lactobacillus, Lactococcus, Leuconostoc, yeast), antagonistic activity against foodborne pathogens, microstructure (scanning electron microscopy), and antiproliferative activity of cancer cells were evaluated. Furthermore, the antioxidant activity (DPPH), inhibitory activity of angiotensin-converting enzyme (ACE), α-amylase, and α-glucosidase, lactose content, lactic and acetic acids and ethanol, fatty acid profile and volatile organic compounds were determined. The addition of sugars increased the Lactobacillus population (up to 2.24 log CFU/mL), metabolites concentration, antagonistic activity against pathogens, antioxidant activity (11.1 to 24.1%), ACE inhibitory activity (27.5 to 37.6%), α-amylase inhibition (18 to 37.4%), and anti-proliferative activity. Furthermore, it improved the fatty acid profile and volatile compounds. The results suggest that the replacement of sucrose with different types of sugar constitute an interesting option to be used in sheep milk kefir formulations. [ABSTRACT FROM AUTHOR]

Aqueous extracts from blackcurrant press cake (BC), Norway spruce bark (NS), Scots pine bark (SP), and sea buckthorn leaves (SB) were obtained using maceration and pressurized hot water and tested for their bioactivities. Maceration provided the extraction of higher dry matter contents, including total phenolics (TPC), anthocyanins, and condensed tannins, which also impacted higher antioxidant activity. NS and SB extracts presented the highest mean values of TPC and antioxidant activity. Individually, NS extract presented high contents of proanthocyanidins, resveratrol, and some phenolic acids. In contrast, SB contained a high concentration of ellagitannins, ellagic acid, and quercetin, explaining the antioxidant activity and antibacterial effects. SP and BC extracts had the lowest TPC and antioxidant activity. However, BC had strong antiviral efficacy, whereas SP can be considered a potential ingredient to inhibit α-amylase. Except for BC, the other extracts decreased reactive oxygen species (ROS) generation in HCT8 and A549 cells. Extracts did not inhibit the production of TNF-alpha in lipopolysaccharide-stimulated THP-1 macrophages but inhibited the ROS generation during the THP-1 cell respiratory burst. The recovery of antioxidant compounds from these by-products is incentivized for high value-added applications. [Display omitted] • Maceration enhances the extraction of bioactive compounds from industrial byproducts. • Norway spruce bark (NS) extract and sea buckthorn leaves (SB) are rich sources of antioxidant compounds. • NS had the highest inhibition of rat's brain oxidation, and SB showed toxicity to a cancerous cell. • Blackcurrant press cake (BC) revealed strong anti-viral effect toward enterovirus. • Scots pine bark (SP) extract is a potential ingredient to inactivate α-amylase. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effects of different solvents and maximize the extraction of bioactive compounds from jabuticaba (Myrciaria cauliflora) seeds. In general, the solvent system composed of water and propanone (52:48 v/v) modified the extract polarity and increased extraction yield of bioactive compounds. The optimized extract presented antioxidant capacity measured by different chemical and biological assays. The optimized extract exerted antiproliferative and cytotoxic effects against A549 and HCT8 cells, antimicrobial and antihemolytic effects, inhibited α-amylase/α-glucosidase activities and presented in vitro antihypertensive effect. Nonetheless, the optimized extract showed no cytotoxicity in a human cell model (IMR90). Vescalagin, castalagin and ellagic acid were the major phenolic compounds in the optimized extract. Our results show that jabuticaba seed may be a potential ingredient for the development of potentially functional foods. Image 1 • Water and propanone maximized the extraction of phenolic compounds from jabuticaba seeds. • Optimized extract (OE) is rich in ellagitannins and ellagic acid. • OE shows antimicrobial effect and in vitro inhibition of lipid peroxidation. • OE inhibits in vitro angiotensin-I-converting enzyme and protected human erythrocytes. • OE inhibits the in vitro activity of α -amylase and α -glucosidase enzymes. [ABSTRACT FROM AUTHOR]

• Camu-camu seed extracts are rich sources of antioxidant phenolics. • Extraction was optimised in terms of solvent mixtures (H 2 O, EtOH, propanone). • Optimised extract (OE) inhibited lipid oxidation and inhibited carbohydrate enzymes. • OE presented cytotoxic effects towards HCT8 and A549 cells. • OE protected human erythrocytes against hemolysis and had antyhypertensive activity. Camu-camu (Myrciaria dubia) seeds are discarded without recovering the bioactive compounds. The main aim of the present work was to optimise the solvent mixture to extract higher total phenolic content and antioxidant capacity of camu-camu seeds. The optimised solvent system increased the extraction of phenolic compounds, in which vescalagin and castalagin were the main compounds. The optimised extract displayed antioxidant capacity measured by different chemical and biological assays, exerted antiproliferative and cytotoxic effects against A549 and HCT8 cancer cells, antimicrobial effects, protected human erythrocytes against hemolysis, inhibited α-amylase and α-glucosidase enzymes and presented in vitro antihypertensive effect. Additionally, the optimized extract inhibited human LDL copper-induced oxidation in vitro and reduced the TNF-α release and NF-κB activation in macrophages cell culture. Thus, the use of camu-camu seed showed to be a sustainable way to recover bioactive compounds with in vitro functional properties. [ABSTRACT FROM AUTHOR]

• Bioactive compounds of Clitoria ternatea petals were extracted at 40 °C for 30 min. • Aqueous extract has in vitro antihemolytic and antihyperglycemic effects. • Lyophilized extract inhibited 61% of angiotensin-I-converting enzyme in vitro. • Extracts showed an inhibitory effect of DNA strand scission and LDL cholesterol oxidation. • Intracellular antioxidant activity with concentrations above 100 μg/mL of extract. The purpose of this study was to use a statistical approach to optimise the experimental conditions regarding the extraction of bioactive compounds, and to analyse the in vitro functional properties of crude lyophilized extracts (CLE) and partially purified (PPE) extracts of Clitoria ternatea petals. The results showed that the factors of temperature and time influenced the extraction of phenolic compounds, antioxidant activity and the physicochemical parameters. Simultaneous optimisation showed that the same levels of bioactive compounds were extracted when using temperatures from 11.7 to 68.3 °C and times from 8.47 to 51.12 min. Principal component analysis revealed the experimental conditions that provided the extraction producing the highest level of phenolic content (40 °C/30 min). The CLE showed antimicrobial activity; protective effect against hemolysis of erythrocytes; inhibition of α-amylase, α-glucosidase and angiotensin-I-converting (ACE-I) enzymes; and inhibition of lipid peroxidation. The CLE and PPE demonstrated oxygen radical absorption capacity; inhibition of DNA strand scission; inhibition of LDL cholesterol oxidation; intracellular antioxidant activity against reactive oxygen species (>100 μg/mL); and no cytotoxicity (IC 50 , GI 50 and LC 50 > 900 μg/mL) against A549, HCT8 and IMR90 cell lines. [ABSTRACT FROM AUTHOR]

Erodium spp. is a genus that can be found in all continents that has been traditionally used in folk medicine to treat many diseases such as hemorrhage, dermatological disorders, indigestion, and inflammatory diseases. Moreover, Erodium leaves have been used for the preparation of salads, omelets, sandwiches, sauces and soups, among other food products. The objective of this review was to show the recent and relevant studies about extraction of bioactive compounds, the phytochemical characterization, the potential biological activities and toxicological evidence reported in both in vitro and in vivo studies from Erodium spp. In addition, the use of Erodium spp. as natural compounds against the development of diseases were also showed. This review highlights the traditional use of Erodium species in several countries as a therapeutic agent to treat several diseases (such as constipation, dermatological disorders, diabetes, indigestion, urinary inflammations, and as carminative agent), the factors influencing the extraction of bioactive compounds (mainly species and solvent composition on phenolic compounds) and phytochemical profile (presence of essential oils and alkaloids), the scientific evidence about its anti-inflammatory, antimicrobial (against both spoilage and pathogenic microorganisms), antiviral and other health-related activities (anti-protozoal and anti-viral activity) as well as the toxicological evidence. Erodium spp. is a relevant source of compounds with antioxidant, antimicrobial, and biological activity, which support its potential exploration in pharmacological and food area. Major efforts are necessary to advance the knowledge about Erodium genus regarding the relation between traditional use and scientific evidence, optimization of extraction conditions, the influence on biological mechanisms at animal and clinical levels, and bioaccessibility and bioavailability of bioactive compounds. Unlabelled Image • Erodium spp. has been traditionally used in folk medicine to treat many diseases. • Erodium leaves are a source of bioactive compounds. • The potential use of Erodium has been discussed. • Some Erodium species require more toxicological studies before using as a food ingredient. [ABSTRACT FROM AUTHOR]