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This study aimed to encapsulate the anthocyanin-rich extract from black chokeberry pomace by using maltodextrin with different DE values as the base coating material and its blends with gum Arabic, xanthan gum or whey protein isolate.

Metabolomics, one of the most recent additions to the systems biology toolkit, has been used to study the metabolism and physiology of living organisms. In the field of food research, metabolomics has lately gained popularity as a technique for determining the quality, processing, and safety of raw materials and final food products, as well as for identifying biomarkers linked to food intake and disease. This review aimed to provide an overview of the current understanding of the analytical techniques used for metabolomics and their application to berries with a special emphasis on the in vivo studies. Specifically, identification of biomarkers of biological activity and in vivo metabolites of berries using metabolomics approach is covered.

This review presents the potential effects of dietary antioxidants on neurodegenerative diseases. The relationship between autoimmunity and antioxidants, and their preventive effect on neurodegenerative diseases are evaluated. The driven factors of neurodegeneration and the potential effects of natural antioxidants are summarized for Alzheimer’s disease, Parkinson’s disease, multiple sclerosis, spongiform encephalopathy, Huntington’s disease, and amyotrophic lateral sclerosis. The effect of oxidative stress on neurodegenerative diseases and regulative effect of antioxidants on oxidative balance is discussed. This review provides beneficial information for the possible cure of neurodegenerative diseases with dietary intake of antioxidants.

The present study aimed to (i) select the most suitable solvent system for extraction of lycopene from industrial tomato waste; (ii) apply enzymatic pretreatment before extraction to improve lycopene recovery; and (iii) to optimize the process conditions for the selected enzyme and solvent combination using response surface methodology. Lycopene-rich oleoresins obtained through pretreatment of waste by a combination of cellulolytic and pectinolytic enzymes followed by ethyl acetate extraction had the highest phenolic compound concentration and improved antioxidant properties, as well as the highest lycopene recovery and one of the highest red color intensity. Optimized conditions were chosen to be as follows: enzymatic reaction temperature = 40 °C, enzymatic reaction time = 5 h, enzyme:substrate ratio = 0.2 ml/g, solvent:substrate ratio = 5 ml/g, extraction time = 1 h, enzyme:enzyme ratio = 1. Oleoresin with a concentration of 11.5 mg lycopene/g was obtained at the optimum conditions. Tomato paste production waste could be valorized to produce lycopene, a valuable ingredient for food and nutraceutical industries, by combined enzymatic and solvent extraction of the waste.

This chapter introduces the key elements in functional food innovations using food processing by-products and emerging ingredients. The role of carbohydrates, proteins, lipids, bioactive compounds, and minerals will be discussed in the point of view of innovative technologies, new ingredients, and the challenges in functional food development. The fortification of food products with functional ingredients to enhance its organoleptic properties, physicochemical properties, preservation, and morphological properties will be discussed. The valorization of food processing by-products provides functional macro- and micronutrients in a cost-efficient way. Also, emerging ingredients from various sources, including algae, insects, and hemp, provide a tremendous contribution to functional food development.

Herbs and spices are commonly consumed in different regions for culinary and medical purposes. Herbs and spices may have several positive health effects due to their phytochemical contents that have already been discussed in several studies. In this study, the main aim was to review and discuss the possible toxic effects of commonly used herbs and spices. The dose-dependent toxic effects of herbs and spices are important to create public awareness on the consumption of these phytochemical sources for both culinary and medical purposes. Even though the health-promoting effects of these herbs and spices at lower concentrations have been reported in various studies, each herb and spice may become toxic after a certain dose. In addition to the general evaluation of these herbs and spices, susceptible organs or systems in living organisms were presented in this chapter covering several in vivo studies.

WOS: 000446380800008 The effect of inulin addition (5 and 10%) on the total antioxidant capacity, a-tocopherol and carotenoid contents, and in vitro gastrointestinal digestion of tomato sauces was investigated. In this study, a-tocopherol and carotenoids were quantified using HPLC. Moreover, the total antioxidant activity of the ethanol/hexane extracts was determined by two different in vitro assays. A negative linear relationship was observed between carotenoids and dietary fibre. Total antioxidant capacity (13-52%), lycopene (56-62%), beta-carotene (32-59%), lutein (28-56%), and a-tocopherol (59-67%) decreased significantly (P

The human gastrointestinal tract is inhabited by a vast number of microorganisms that are called as the microbiota. Each individual harbors a unique gut microbial composition, this composition evolves throughout the host's lifetime and it is easily affected by internal or external changes. It has been shown that gut microbiota plays a crucial role in host's health and as this complex community has the ability to interact with each other and with the host's immune system, the presence or absence of some major species can affect the homeostasis. Diet can be considered as one of the pivotal factors in modulating the functionality, integrity, and composition of the gut microbiota as the gastrointestinal tract is the first organ exposed to components of the diet. In this review, we have focused on the effects of polyphenols, key compounds of a healthy diet with several biological activities, on the gut microbial composition, their biotransformation by the gut microbiota, and the effect of their reciprocal interactions in human health and disease.

Savaş, Elif (Balikesir Author), The traditional Cornelian cherry marmalade, named as 'Garagurt', is usually consumed for nutritional purposes and health benefits. The objective of this study was to determine the antimicrobial and antioxidant activities of Cornelian cherry marmalade. Antioxidant activities of the sample as determined by ABTS, cupric ion-reducing antioxidant capacity (CUPRAC) and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) assays were 8,428 +/- 1,206 mg TE/100 g, 1,599 +/- 41.4 mg TE/100 g and 773 +/- 206 mg TE/100 g respectively. The antimicrobial activity of the sample was determined by the disc diffusion method in minimum inhibitory concentration (MIC) against Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Escherichia coli, Escherichia coli O157:H7, Salmonella typhimurium, Pseudomonas fluorescens and Yersinia enterocolitica. The MIC value of garagurt (0.66 mg phenol compound/g) was >= 256 mg/mL for L. monocytogenes, S. aureus, Y. enterocolitica, E. coli and P. fluorescens when gentamicin (10 mu g) was used as positive control. Total phenolic content (TPC), which provides antimicrobial and antioxidant activities, was determined as 195 +/- 6.35 mg GAE/100 g in aqueous methanolic extract of garagurt. This product in different forms could be used for its antimicrobial effect to increase the shelf life of different foods., Balikesir University BAP .2019/120

In this study, the effects of cooking and the addition of extra virgin olive oil on the in vitro bioaccessibility of carotenoids in tomato sauce were evaluated. The results indicated that total antioxidant activity, ?-tocopherol, lycopene, ß-carotene, lutein, and chlorophyll a contents were positively affected by the combination of cooking and addition of extra virgin olive oil. Moreover, after in vitro digestion, for intestinal phase, lycopene and ß-carotene were observed in all samples, whereas ?-tocopherol and chlorophyll a were not detected in any of the samples. Lycopene (?8.5-fold) and ß-carotene (?5-fold) were significantly improved (P < 0.05) by the effect of cooking and addition of extra virgin olive oil to the samples compared to control tomato sauce (without oil and cooking). © TÜBİTAK. Firat University Scientific Research Projects Management Unit British Association for Psychopharmacology The authors would like to thank TÜBİTAK, the Scientific and Technological Council of Turkey (2211-D Industrial Ph.D. Scholarship Program, 1649B031501886), and İstanbul Technical University, Scientific Research Projects Unit (BAP) for financial support.

Cucurbita genus has received a renowned interest in the last years. This plant species, native to the Americas, has served worldwide folk medicine for treating gastrointestinal diseases and intestinal parasites, among other clinical conditions. These pharmacological effects have been increasingly correlated with their nutritional and phytochemical composition. Among those chemical constituents, carotenoids, tocopherols, phenols, terpenoids, saponins, sterols, fatty acids, and functional carbohydrates and polysaccharides are those occurring in higher abundance. However, more recently, a huge interest in a class of triterpenoids, cucurbitacins, has been stated, given its renowned biological attributes. In this sense, the present review aims to provide a detailed overview to the folk medicinal uses of Cucurbita plants, and even an in-depth insight on the latest advances with regards to its antimicrobial, antioxidant and anticancer effects. A special emphasis was also given to its clinical effectiveness in humans, specifically in blood glucose levels control in diabetic patients and pharmacotherapeutic effects in low urinary tract diseases. This work was supported by CONICYT PIA/APOYO CCTE AFB170007. N. Martins would like to thank the Portuguese Foundation for Science and Technology (FCT-Portugal) for the Strategic project ref. UID/BIM/04293/2013 and “NORTE2020—Northern Regional Operational Program” (NORTE-01-0145-FEDER-000012) and C.F.R. for the project UID/EQU/00511/2019—Laboratory for Process Engineering, Environment, Biotechnology, and Energy—LEPABE funded by national funds through FCT/MCTES (PIDDAC).

Phytochemicals are bioactive plant compounds that can be used as antimicrobial, antibacterial, anticancer agents and are reported to prevent cancer, cardiovascular and inflammatory diseases. Herbs and spices are rich in phytochemicals and can be consumed or used traditionally for medical or dietary purposes since the ancient times. However, there may be serious health risks for some population groups such as pregnant women and infants in the case of their unconscious and uncontrolled consumption. Several in vivo and in vitro studies related with the toxicological effects of phytochemicals in herbs and spices created awareness among consumers. These studies indicate the dose dependent effects of phytochemicals in herbs and spices showing toxicological effects at high doses whereas can also be health promoting at lower doses. In this review, two faces of herbs and spices were evaluated in every aspect.