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Germination is an effective strategy to improve the nutritional and functional quality of Andean grains such as quinoa (Chenopodium quinoa Willd.); it helps reduce anti-nutritional components and enhance the digestibility and sensory aspects of the germinated. This work aimed to evaluate the effect of germination (0, 24, 48, and 72 h) on the physicochemical properties, content of bioactive compounds, and antioxidant capacity of three varieties of quinoa: white, red, and black high Andean from Peru. Color, nutritional composition, mineral content, phenolic compounds, flavonoids, and antioxidant activity were analyzed. Additionally, infrared spectra were obtained to elucidate structural changes during germination. The results showed color variations and significant increases (p < 0.05) in proteins, fiber, minerals, phenolic compounds, flavonoids, and antioxidant capacity after 72 h of germination, attributed to the activation of enzymatic pathways. In contrast, the infrared spectra showed a decrease in the intensity of functional groups –CH–, –CH2–, C–OH, –OH, and C–N. Correlation analysis showed that flavonoids mainly contributed to antioxidant activity (r = 0.612). Germination represents a promising alternative to develop functional ingredients from germinated quinoa flour with improved nutritional and functional attributes. [ABSTRACT FROM AUTHOR]

The world-wide-dispersed Rhododendron is a tiny, evergreen plant with vivid red or pale pink blossoms that is a member of the Ericaceae family and is well-known for its stunning flowers. To improve yogurt's nutritional profile and sensory qualities, this study investigates an innovative application of Rhododendron flower powder (RFP). The potential health benefits of Rhododendron flowers, which are a rich source of bioactive compounds such as polyphenols and antioxidants, have attracted attention. Consequently, the physicochemical, phytochemical, and sensory qualities of fortifying yogurt with RFP at various concentrations were studied. The results showed that the texture and color of the yogurt were highly influenced by the addition of RFP. The addition of this functional ingredient also resulted in a significant increase in the yogurt's polyphenol content and antioxidant capacity. These findings demonstrate the suitability of RFP in yogurt formulations as a functional food ingredient, being a good source of phenolics. [ABSTRACT FROM AUTHOR]

Onion is one of the main crops in the world and there has been an increase in the demand for processed onion in the form of frozen and freeze-dried chopped onion in the last decade, with a detrimental impact on the environment. Onion byproducts (tops and bottoms of onion bulbs, onion skins, and undersized, malformed, diseased, or damaged bulbs) are a rich source of dietary fiber and bioactive compounds, representing a sustainable alternative to the use of traditional ingredients in the formulation of food products for the application of the circular economy concept. The aim of this work was to study the potential of onion byproducts as a functional ingredient by determining their in vitro bioactive properties. For the onion byproducts—skin (OS) and pulp with 9% of skin (OP)—proximal analysis was performed (AOAC, 1999): moisture, ash, proteins, fat, total dietary fiber (TDF) and total carbohydrates by difference. Bioactive properties were assessed by determining the total phenolic compounds (TPC, Folin–Ciocalteu method), antioxidant capacity (ABTS, ORAC-FL, and HORAC methods), and α-glucosidase inhibition capacity. Among the most relevant results of the proximate analysis, OS showed 70 ± 3% of TDF. OS showed the highest TPC (113 ± 7 mg GAE/g) and antioxidant capacity (699 ± 94 and 1782 ± 92 µmolTE/g for the ABTS and ORAC-FL methods, respectively, and 46 ± 2 mg chlorogenic acid/g for the HORAC method; p < 0.05), as well as the highest α-glucosidase inhibition capacity (lowest IC50, 447 ± 40 and 625 ± 58 µg/mL for OS and OP, respectively). In conclusion, onion byproducts present potential as a functional ingredient because of the evaluated health-promoting effects, with a subsequent positive environmental impact by applying the circular economy concept. [ABSTRACT FROM AUTHOR]

Chitooligosaccharide (CHOS), a depolymerized chitosan, can be prepared via physical, chemical, and enzymatic hydrolysis, or a combination of these techniques. The superior properties of CHOS have attracted attention as alternative additives or bioactive compounds for various food and biomedical applications. To increase the bioactivities of a CHOS, its derivatives have been prepared via different methods and were characterized using various analytical methods including FTIR and NMR spectroscopy. CHOS derivatives such as carboxylated CHOS, quaternized CHOS, and others showed their potential as potent anti-inflammatory, anti-obesity, neuroprotective, and anti-cancer agents, which could further be used for human health benefits. Moreover, enhanced antibacterial and antioxidant bioactivities, especially for a CHOS-polyphenol conjugate, could play a profound role in shelf-life extension and the safety assurance of perishable foods via the inhibition of spoilage microorganisms and pathogens and lipid oxidation. Also, the effectiveness of CHOS derivatives for shelf-life extension can be augmented when used in combination with other preservative technologies. Therefore, this review provides an overview of the production of a CHOS and its derivatives, as well as their potential applications in food as either additives or nutraceuticals. Furthermore, it revisits recent advancements in translational research and in vivo studies on CHOS and its derivatives in the medical-related field. [ABSTRACT FROM AUTHOR]

Summary: Amla pomace (APO) is a valuable by‐product obtained during juice extraction from Amla. To facilitate its application in food systems, comprehensive knowledge regarding its nutritional, physicochemical and techno‐functional properties is essential. The present study aimed to investigate the potential of APO as a functional ingredient. The results revealed that APO powder contains a good content of total dietary fibre and insoluble fibre equal to 35.81/100 g and 28.00/100 g, respectively. An in vitro antioxidant assay depicted APO as a potential bioactive ingredient. Thermogravimetric analysis revealed that both amla pulp (AP) and pomace have higher thermal stability. Scanning electron micrographs were unstructured without exhibiting a well‐defined cellular structure. Reconstituted suspensions of AP and APO exhibited non‐Newtonian pseudoplastic behaviour with more elastic behaviour than viscous behaviour and weak gel‐forming ability. The study would provide a comprehensive overview of various properties of APO and will allow drawing conclusions regarding its applicability in complex food systems. APO represents an important source of dietary fibre and bioactive components to enhance the nutritional and technological properties, and therapeutic potential of foods. [ABSTRACT FROM AUTHOR]

Abstract Lychee (Litchi chinensis Sonn.) is an exotic fruit from Asia, recently introduced in Europe. With the increase in the world production of this fruit, many by-products are wasted during industrial processing, including their peels and seeds. Considering the utilization of fruit peels as edible material as a new functional ingredient, this work aimed to assess the nutritional and phytochemical characterization, as well as the antioxidant activity of two lychee peel extracts (alcoholic and hydroalcoholic). Also, it was evaluated the scavenging capacity against reactive species (O2•-, H2O2, NO•) of the two extracts. The peels, at a nutritional level, showed high levels of carbohydrates and total energy (76.8 ± 1.0 g/100 g and 331.4 kcal/100 g, respectively) and low protein and lipid content. Total phenolic and flavonoid contents were higher in alcoholic extraction (1578 mg GAE/g and 55.1 mg CE/g, respectively). The antioxidant activity evaluated in vitro by DPPH and FRAP assays was also higher in the ethanolic extract, verifying a positive correlation with the extractive yield of the bioactive compounds. In general, the ethanolic extracts of lychee peels showed higher antioxidant capacity and the maximum scavenging activity against reactive oxygen (O2-•) and nitrogen species (NO•). The hydrogen peroxide scavenging activity observed in ethanolic extract (64 µg/mL) was like the values obtained in the positive controls (quercetin and ascorbic acid, 62 µg/mL, and 46 µg/mL, respectively). These preliminary results suggest this undervalued ingredient is a promising source of bioactive compounds with high biological potential for the development of new products as functional ingredient, always focusing on sustainability.

Agroindustrial activities generate various residues or byproducts which are inefficiently utilized, impacting the environment and increasing production costs. These byproducts contain significant amounts of bioactive compounds, including dietary fiber with associated phenolic compounds, known as antioxidant dietary fiber (ADF). Phenolic compounds are related to the prevention of diseases related to oxidative stress, such as neurodegenerative and cardiovascular diseases. The mechanism of ADF depends on its chemical structure and the interactions between the dietary fiber and associated phenolic compounds. This work describes ADF, the main byproducts considered sources of ADF, its mechanisms of action, and its potential use in the formulation of foods destined for human consumption. ADF responds to the demand for low-cost, functional ingredients with great health benefits. A higher intake of antioxidant dietary fiber contributes to reducing the risk of diseases such as type II diabetes, colon cancer, obesity, and kidney stones, and has bile-acid retention–excretion, gastrointestinal laxative, hypoglycemic, hypocholesterolemic, prebiotic, and cardioprotective effects. ADF is a functional, sustainable, and profitable ingredient with different applications in agroindustry; its use can improve the technofunctional and nutritional properties of food, helping to close the cycle following the premise of the circular economy. [ABSTRACT FROM AUTHOR]

Onion is one of the main crops in the world and there has been an increase in the demand for processed onion in the form of frozen and freeze-dried chopped onion in the last decade, with a detrimental impact on the environment. Onion byproducts (tops and bottoms of onion bulbs, onion skins, and undersized, malformed, diseased, or damaged bulbs) are a rich source of dietary fiber and bioactive compounds, representing a sustainable alternative to the use of traditional ingredients in the formulation of food products for the application of the circular economy concept. The aim of this work was to study the potential of onion byproducts as a functional ingredient by determining their in vitro bioactive properties. For the onion byproducts—skin (OS) and pulp with 9% of skin (OP)—proximal analysis was performed (AOAC, 1999): moisture, ash, proteins, fat, total dietary fiber (TDF) and total carbohydrates by difference. Bioactive properties were assessed by determining the total phenolic compounds (TPC, Folin–Ciocalteu method), antioxidant capacity (ABTS, ORAC-FL, and HORAC methods), and α-glucosidase inhibition capacity. Among the most relevant results of the proximate analysis, OS showed 70 ± 3% of TDF. OS showed the highest TPC (113 ± 7 mg GAE/g) and antioxidant capacity (699 ± 94 and 1782 ± 92 µmolTE/g for the ABTS and ORAC-FL methods, respectively, and 46 ± 2 mg chlorogenic acid/g for the HORAC method; p < 0.05), as well as the highest α-glucosidase inhibition capacity (lowest IC50, 447 ± 40 and 625 ± 58 µg/mL for OS and OP, respectively). In conclusion, onion byproducts present potential as a functional ingredient because of the evaluated health-promoting effects, with a subsequent positive environmental impact by applying the circular economy concept.

Manilkara zapota, also known as Sapodilla, is the best-known and most widely cultivated fruit from Sapotaceae. Sapodilla is a rich source of nutrients (sugars, acids, protein, amino acids), minerals (potassium, calcium, and iron), and comprises of a myriad of bioactive compounds, which are chiefly composed of ellagitannins, gallotannins, phenolic acid, depsides, and flavonoids (anthocyanins and flavanols). Owing to the rich phytochemical profile of its edible and non-edible parts, sapodilla has an enormous potential pharmacological applications that can be understood through various biological activities. In a comprehensive analysis, this review specifically describes the nutritional profile of sapodilla fruit, and provides current evidence on the bioactive potential of the different parts (edible as well as non-edible) of the sapodilla and highlights the main biological activities involved. The bioactive properties recommend the use of bioactive components of edible as well as non-edible portions of sapodilla in the development of innovative food and pharma products. This review also gives insights into sapodilla, as a potential and novel ingredient for its versatile food and non-food applications and the latest research advancements. The nutritional profile of sapodilla fruit and phytochemical diversity of sapodilla fruit and its by-products (peels, seeds, bark, leaves) make them potential sources of nutraceutical compounds from which functional foods can be obtained. Pharmacologically, both edible and non-edible portions of sapodilla has the potential to be an antioxidant, anticancer/anti-tumor, antimicrobial, analgesic, anti-inflammatory, and hepatoprotective agent. The article aimed to comprehensively collate some of the vital information published on sapodilla and review the potentiality of tapping bioactive compounds from sapodilla fruits and by products. Thus, this review would play an important role in understanding the scope for utilization of edible as well as non-edible parts of sapodilla plant in the food, pharmaceutical and cosmetic industries. • Sapodilla is a rich source of nutrients, minerals, and a myriad of bioactive phenolic compounds. • Sapodilla fruits and byproducts are rich in various bioactive compounds and possess diverse health benefits. • This review summarizes the nutritional as well as the phytochemical profile of the Sapodilla. • Bioactive properties of the Sapodilla and their application in functional food development is discussed. [ABSTRACT FROM AUTHOR]

Currently, mannan-oligosaccharides (MOS) are added to the production costs of Nile tilapia to prevent and avoid diseases. An alternative are aquatic plants rich in biologically active compounds such as Lemna gibba, a freshwater macrophyte, and Ulva lactuca, a green seaweed, which have shown productive and economic efficiency as feed for livestock, poultry, and fish, but their effect as a functional ingredient has not been evaluated. The objective was to demonstrate that dietary supplementation of juvenile Nile tilapia (Oreochromis niloticus) with L. gibba and U. lactuca can have a beneficial effect on the health and productive performance of tilapia allowing to consider these supplements as functional ingredients such as mannanoligosaccharides (MOS). The base diet was supplemented with L. gibba and U. lactuca at percentages 0, 10, 15 and 20 % (L0, L10, L15, L20; U0, U10, U15, U20; M0, M10, M15, M20) and compared to a mannan-oligosaccharide (MOS) control. Health parameters (hematological study, lysozyme and complement C3 activities) and productive performance (survival, S; final weight, FW; protein efficiency ratio, PER, and feed conversion factor, FCF) were evaluated. Statistical difference was found (p ≤ 0.05) among treatments and supplementation percentages. The U20 diet showed the greatest effect (p ≤ 0.05) on health parameters and L15 showed the best results (p ≤ 0.05) in productive performance. It is concluded that U. lactuca and L. gibba can be used as a functional ingredient at a proportion of 15 % to produce feed for Nile tilapia juveniles in order to promote health and growth. [ABSTRACT FROM AUTHOR]

Phenolic compounds have attracted a lot of attention due to their benefits to human health. Jabuticaba (Myrciaria sp.) fruit has been described as an excellent source of these compounds, while Jabuticaba leaf, considered as plant residue, has shown functional effects. The present study aimed to characterize the phenolic profile in two different leaves extracts (hydroalcoholic ethanol and butanol) of Myrciaria sp. by UPLC-ESI-QTOF-MSE. A total of 40 phenolic compounds were tentatively identified. Jabuticaba leaf extracts presented a rich and diversified composition of phenolic compounds, especially flavonoids, being ellagic acid, quercetin 3-O-glucoside, gallocatechin, and epigallocatechin the most abundant in butanol extracts. Very distinct phenolic profiles were obtained depending on the the solvent indicating that specific preparations can be obtained from the jabuticaba leaf depending on the desired application. This work emphasized the potential of this residue vegetable to be used as a functional ingredient. [ABSTRACT FROM AUTHOR]

There is a great demand for nutraceuticals and healthy foods in today's World. Fenugreek is one of the oldest medicinal plants and is considered to have a good nutraceutical value. It belongs to the category of herbal drugs with minimal or no side effects. Fenugreek is antioxidant, anti-microbial, hypocholesterolemic, anti-carcinogenic, anti-diabetic, immunostimulatory, and a galactagogue. These nutraceutical properties of fenugreek are due to the bioactive components present in it such as diosgenin, galactomannan, etc. Fenugreek can be incorporated into different food products as a functional ingredient to enhance their nutritional value but this may impact the physical, chemical, and organoleptic properties of foods. The present paper reviews the bioactive components and nutraceutical properties of fenugreek with its impact on the properties of foods after being incorporated as a functional ingredient. [ABSTRACT FROM AUTHOR]

Agroindustrial activities generate various residues or byproducts which are inefficiently utilized, impacting the environment and increasing production costs. These byproducts contain significant amounts of bioactive compounds, including dietary fiber with associated phenolic compounds, known as antioxidant dietary fiber (ADF). Phenolic compounds are related to the prevention of diseases related to oxidative stress, such as neurodegenerative and cardiovascular diseases. The mechanism of ADF depends on its chemical structure and the interactions between the dietary fiber and associated phenolic compounds. This work describes ADF, the main byproducts considered sources of ADF, its mechanisms of action, and its potential use in the formulation of foods destined for human consumption. ADF responds to the demand for low-cost, functional ingredients with great health benefits. A higher intake of antioxidant dietary fiber contributes to reducing the risk of diseases such as type II diabetes, colon cancer, obesity, and kidney stones, and has bile-acid retention–excretion, gastrointestinal laxative, hypoglycemic, hypocholesterolemic, prebiotic, and cardioprotective effects. ADF is a functional, sustainable, and profitable ingredient with different applications in agroindustry; its use can improve the technofunctional and nutritional properties of food, helping to close the cycle following the premise of the circular economy.

Date press cake is a by-product of date fruit juicing that has remained underutilized in the food industry. This is mostly due to the lack of information and technical knowledge about its chemical composition, nutritional value, health benefits and possible effects on the quality of food products upon inclusion. The main aim of this research was to determine the chemical composition, bioactive compounds and functional properties of date press cake to promote its food applications as an economical and available functional ingredient. The research was carried out on ground date press cake obtained from Shahani dates with two particle sizes of 355 μm (coarse) and 167 μm (fine). On average, Shahani date press cake contained 13.37% moisture, 4.92% fat, 6.35% protein, 11.74% crude fiber and 79.06% carbohydrate. Fructose was the main simple sugar, magnesium was the major mineral, oleic acid was the predominant fatty acid, and phenolic compounds were the main antioxidant. The chemical composition and functional properties of the date press cake were affected by its particle size. The coarse sample had lower fibre, oleic acid, total phenolic and flavonoid content and antioxidant activity than the fine sample. However, the fine sample had higher sugar and fat content and exhibited higher water holding capacity and solubility than the coarse sample. [ABSTRACT FROM AUTHOR]

Cyanobacteria are a rich source of bioactive compounds, mainly in the Arthospira sp., and one of the most interesting components in recent years has been C-phycocyanin (C-PC). There have been several conventional methods for their extraction, among which stand out: chemical products, freezing-thawing (FT); enzymatic, and maceration (M); which have come to be replaced by more environmentally friendly methods, such as those assisted by microwaves (MW) and high-pressure homogenization (HPH). The aim of the research was to use these two "green extraction processes" to obtain C-PC from cyanobacteria Arthrospira maxima because they improve functionality and are fast. Extractions of C-PC were studied by means of two experimental designs for MW and HPH, based on a response surface methodology (RSM) employing, firstly, a factorial design 33: power (100, 200, and 300 W), time (15, 30, and 60 s), and types of solvents (distiller water, Na-phosphate buffer and, distiller water: Na-phosphate buffer (Ph 7.0; 1:1, v/v); and secondly, two factors with different levels: Pressure (800, 1000, 1200, 1400, and 1600 bar) and, types of solvents (distilled water, Na-phosphate buffer (pH 7.0) 100 mM and, Na-phosphate buffer:water 1:1, (v/v)). Optimum C-PC content was achieved with the HPH process under Na-phosphate solvent at 1400 bar (291.9 ± 6.7 mg/g) and the MW method showed improved results using distilled water as a solvent at 100 W for 30 s (215.0 ± 5.5 mg/g). In the case of conventional methods, the freeze–thawing procedure reached better results than maceration using the buffer (225.6 ± 2.6 mg/g). This last one also did not show a significant difference between solvents (a range of 147.7–162.0 mg/g). Finally, the main advantage of using green extractions are the high C-PC yield achieved, effectively reducing both processing times, costs, and increasing the economic and functional applications of the bioactive compound. [ABSTRACT FROM AUTHOR]

[Display omitted] • Functional ice cream is healthy and helps reduce the risk of diseases. • The most important functionalization is the replacement of fats and sugars. • Partial replacement of fat should not alter texture and flavour release. • Functional ice cream is an excellent carrier of bioactive ingredients. • Health ingredients are bioactive compounds, antioxidants, vitamins, minerals, fibre. The increased interest in foods which improve human health and nutrition has led to the need for academia and food industry to invest in the development of innovative and functional ice cream. Since ice cream is the most popular frozen dairy product, it shows good potential to help people improve their diets by reducing the intake of certain nutrients associated with the increased risk of obesity and other related diseases. Moreover, it supplies beneficial and essential components. However, the reduction or removal of common ice cream ingredients or the addition of uncommon ingredients to the standard formulation must not spoil the sensory characteristics and storage stability of ice cream. Hence, to keep the appeal of ice cream high, the food industry is subjected to constant challenges, since functional ice cream must be tasty as well as beneficial. The review focuses on the healthy aspects and sensory implications of ice cream functionalization. In the first part, different replacing strategies such as the substitution of fat and sugar are discussed. In the second part, ice cream enriched with functional ingredients is debated. [ABSTRACT FROM AUTHOR]

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Cupuassu (Theobroma grandiflorum) is a fruit tree native to the Brazilian Amazon. Cupuassu beans are extensively used in the Brazilian food industry. Fat from cupuassu beans, which are a rich source of triacylglycerols and fatty acids, is used extensively in the production of candies and confectionery in the northern and northeastern regions of Brazil. The potential use of the agro-industrial by-products of cupuassu has only slightly been addressed by the scientific community. Often, such by-products are sources of bioactive compounds with functional properties. Thus, the aims of this study were to characterize the use of cupuassu peel flour (CPF) and to examine the potential of CPF as a partial replacement in the preparation of breads through various means: chemical analyses, determination of protein digestibility, tannins, phytic acid and phenolic contents, pH, color, volume, and acceptance tests. The results show that CPF is a potential source of dietary fiber (79.81%), mainly insoluble fiber (78.29%), and breads made with added CPF present high dietary fiber content (5.40 and 6.15 g/100 g for inclusions with 6 and 9% CPF, respectively) and phytochemical values. The use of this by-product did not produce substantial changes in the physical, chemical or rheological characteristics of breads. Therefore, breads enhanced with CPF may be a convenient functional food, offering a good source of dietary fiber and phytochemicals. Breads prepared with 6% added CPF presented an acceptable overall quality to consumers. [ABSTRACT FROM AUTHOR]

Abstract: Organic green tea, one of the most-consumed beverages worldwide, is rich in bioactive compounds (flavonols and flavanols) with healthy properties. Broccoli byproducts, consisting of leaves and stalks, are rich in bioactive compounds, including nitrogen–sulphur compounds (glucosinolates and isothiocyanates) and phenolics (chlorogenic and sinapic acid derivatives, and flavonoids), as well as essential nutrients (minerals and vitamins). They are of high interest as a source of health-promoting compounds, useful as ingredients for the development of functional foods. This work analyses minimally-processed broccoli byproducts as a source of bioactive ingredients to design novel beverages, using organic green tea as a food matrix. Green tea enriched with broccoli concentrates showed improved physical quality, phytochemical composition and antioxidant capacity. The functional quality of these novel beverages depends on the proportion of broccoli extracts added to the green tea. The results obtained in the present work should encourage the use of broccoli byproducts as ingredients in novel functional foods. Industrial relevance: The industrial use of broccoli byproducts as an ingredient in the development of novel, functional foods may help to add value to the large amount of plant wastes generated in every cropping season, thus reducing their environmental impact. The objectives and aims of the EU producers, industry and stakeholders on the relationships between foods, nutrition and health, and therefore, the use of suitable ingredients from the agriculture to have impact on human health and the environment, with a sustainable use of natural resources are in agreement with this work, adding value to broccoli byproducts and encouraging the production of novel products and applications for nutritional and/or health claims under the EU Regulations (EC) No. 1924/2006 and 834/2007. [Copyright &y& Elsevier]

Beer is a popular fermented beverage made, basically, by water, malted cereals, yeasts, and hops. However, the actual market demands innovative beers with new nutritional and organoleptic properties, achieved, for instance, by the addition of functional ingredients. In this hallmark, the objective of this work was to elaborate a new beer enriched with broccoli florets as a source of bioactive compounds, potentially contributing to human health. As a result, the newly developed broccoli-supplemented beverage exhibited high concentrations of the bioactive isothiocyanates as sulforaphane (SFN) (18.85 μmol/L), while the inactive glucosinolate precursor (glucoraphanin (GR) was not detected. In addition, during the 150 days storage, SFN was almost stable, just evidencing a slight but significant decrease, reaching a final concentration of 0.80 μmol/L. Besides, the alternative developed beer showed an acceptable sensorial profile. Thus, the present work describes the design and development of a new broccoli-supplemented beer that would constitute a valuable dietary source of health promoting SFN. [ABSTRACT FROM AUTHOR]

Tomato paste production generates a residue known as tomato pomace, which corresponds to peels and seeds separated during tomato processing. Currently, there is an opportunity to use tomato pomace to obtain a functional extract with antithrombotic properties, such as platelet anti-aggregant activity. The aim of this study was to evaluate the yield and inhibitory activity of different extracts of tomato pomace on in vitro platelet aggregation, comparing this activity with commercial cardioprotective products, and quantify bioactive compounds. Aqueous or ethanolic/water (1:1) extracts of whole tomato pomace, seedless tomato pomace, tomato pomace supplemented with seeds (50% and 20%), and only seeds were obtained with different ultrasound-assisted extraction times. The inhibition of platelet aggregation was evaluated using a lumi-aggregometer. The quantification of bioactive compounds was determined by HPLC-MS. From 5 g of each type of tomato pomace sample, 0.023–0.22 g of a dry extract was obtained for the platelet aggregation assay. The time of sonication and extraction solvent had a significant role in platelet anti-aggregant activity of some extracts respect the control. Thus, the most active extracts decreased adenosine diphosphate (ADP)-induced platelet aggregation from 87 ± 6% (control) to values between 26 ± 6% and 34 ± 2% (p < 0.05). Furthermore, different ultrasound-assisted extraction conditions of tomato pomace fractions had varied concentration of flavonoids and nucleosides, and had an effect on extract yield. [ABSTRACT FROM AUTHOR]

The aim of the present research was to evaluate the addition of prickly pear peel flour (PPPF) to bread dough as a source of nutrient and bioactive compounds. The PPPF's physical, chemical and nutritional composition was evaluated, as well as its content of bioactive compounds betalains, and flavonoids. The characterization evidenced high fiber and carbohydrate contents and an elevated amount of polyphenols and betalain compounds. The PPPF was then added at different concentrations (5, 10, 15, 20, 50%, w/w) to bread formulations as a potential functional ingredient. All concentrations, except 50% PPPF, evidenced good leavening dough properties and were then tested for baking. In relation to the content of added PPPF, the amount of betalains, representing bioactive compounds, remained high even after the baking process, suggesting a protective matrix effect. Among the different formulations, those containing PPPF at 10% showed the highest values in terms of the leavening dough capacity and bread specific volume and received the best sensory evaluation score. [ABSTRACT FROM AUTHOR]

• Cornelian cherry genotypes and cultivars from Montenegro were characterized. • CC fruits have high contents of biologically active iridoids and anthocyanins and valuable antioxidative properties. • Local genotypes and cultivars have higher contents of biologically active compounds. • Cornelian cherry fruits have high potential as natural antioxidants, colorants and organic food ingredients. Cornelian cherry (CC) fruits a source of bioactive compounds that are still being underutilized. In this study, a comprehensive characterization of 11 Montenegrin CC local or introduced genotypes and cultivars collected in the wild or from organic orchards is provided. Their potential utilizations as natural antioxidants, colorants and organic food ingredients were exploited. CC fruits had high level of vitamin C (48–108 mg/100 g), malic acid (104–375 mg/100 g), and total polyphenols (158-591mg GAE /100 g). They also displayed high antioxidant activity based on DPPH (623–1903µmol TE /100 g), ABTS (441–1475µmol TE /100 g), and FRAP (1509–5954µmolFe2+/100 g) assays. UHPLC-PDA-HESI-MS/MS analyses were used to quantify the concentration of phenolic acids (7.69–19.87 mg/100 g), flavonoids (10.87–44.34 mg/100 g), anthocyanins (11.85–195.43 mg/100 g) and iridoids (129.07–341.20 mg/100 g). For each of this groups, the most abundant were caftaric acid (12.24 mg/100 g), quercetin 3-glucuronide (29.66 mg/100 g), cyanidin 3-O-galactoside (130.93 mg/100 g) and loganic acid (303.3 mg/100 g), respectively. PCA and cluster heatmap analysis highlighted potentials for further exploitation of local genotypes and cultivars through organic food processing and breeding program. [ABSTRACT FROM AUTHOR]

El tomate de árbol (Cyphomandra betacea) es apreciado por sus cualidades nutritivas y ser fuente de compuestos antioxidantes, calcio, fósforo, potasio y hierro, azúcares, ácidos orgánicos, pectinas y flavonoides. En este estudio se determinaron parámetros físicos (peso, tamaño, fuerza compresión, humedad) y químicos (°Brix, acidez titulable, pH, proteína, fibra dietaria, cenizas, minerales y bioaccesibilidad de minerales, pectina, compuestos antioxidantes) del fruto procedente del Estado Aragua, Venezuela, como una contribución para incentivar y diversificar su consumo. La caracterización reflejó que los frutos estaban en estado de madurez para su consumo (°Brix 10,51, pH 3,5, acidez 0,02 g/100 ml y fuerza de compresión 4,32 Kgf/cm2), con rendimiento de pulpa del 74%. Los resultados del análisis de la pulpa madura reflejan un aporte de 30 Kcal/100g, fibra dietaria (4,10g/100g) y valores de fósforo, calcio, magnesio potasio y hierro de 331,32; 21,25; 21,18; 17,03; 7,44 mg/100g respectivamente. Se obtuvo 6,71 y 1,86 % de bioaccesibilidad para calcio y hierro. La pectina extraída (1,00 g/100g) resultó ser de alto metoxilo y alto grado de esterificación. La capacidad antioxidante de la pulpa madura (EC50 de 165 g /g DPPH y poder reductor de 0,07 mmol Fe +2/100g) pudiera atribuirse a la presencia de ácido ascórbico (23,32 mg/100g), licopeno (1,22 mg/100g), compuestos fenólicos (1,39 mg EAG/ g), antocianinas (0,29 mg cianidina/g) y taninos (0,40 mg catequina/ 100g). Los resultados obtenidos pueden ser utilizados para promover los beneficios sobre la salud y sugerir su uso como ingrediente funcional en el desarrollo de productos.