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The aim of this study was to analyze in detail the phytochemical composition of amaranth (AMJ), red beet (RBJ), and broccoli (BCJ) microgreens and cold-pressed juices and to evaluate the antioxidant and sensory properties of the juices. The results showed the presence of various phenolic compounds in all samples, namely betalains in amaranth and red beet microgreens, while glucosinolates were only detected in broccoli microgreens. Phenolic acids and derivatives dominated in amaranth and broccoli microgreens, while apigenin C-glycosides were most abundant in red beet microgreens. Cold-pressing of microgreens into juice significantly altered the profiles of bioactive compounds. Various isothiocyanates were detected in BCJ, while more phenolic acid aglycones and their derivatives with organic acids (quinic acid and malic acid) were identified in all juices. Microgreen juices exhibited good antioxidant properties, especially ABTS•+ scavenging activity and ferric reducing antioxidant power. Microgreen juices had mild acidity, low sugar content, and good sensory acceptability and quality with the typical flavors of the respective microgreen species. Cold-pressed microgreen juices from AMJ, RBJ, and BCJ represent a rich source of bioactive compounds and can be characterized as novel functional products.

This study presents an analysis of films which consist of two layers; one layer is PVDF as the matrix, along with fillers BaTiO3 (BT), and the second is one bacterial nanocellulose (BNC) filled with Fe3O4. The mass fraction of BT in PVDF was 5%, and the samples were differentiated based on the duration of the mechanical activation of BT. This innovative PVDF laminate polymer with environmentally friendly fillers aligns with the concept of circular usage, resulting in a reduction in plastic content and potential improvement of the piezoelectric properties of the entire composite. This work presents new, multifunctional “green” packaging materials that potentially could be a good alternative to specific popular materials used for this purpose. The synthesis of the films was carried out using the hot press method. Tensile tests, water vapor permeability examination, and structural analyses using SEM-EDS and FTIR have been conducted. The sample PVDF/BT20/BNC/Fe3O4 exhibited the best barrier properties (impermeability to water vapor), while the highest tensile strength and toughness were exhibited by the PVDF/BT5/BNC/Fe3O4 sample.

The aim of this study was to analyze in detail the phytochemical composition of amaranth (AMJ), red beet (RBJ), and broccoli (BCJ) microgreens and cold-pressed juices and to evaluate the antioxidant and sensory properties of the juices. The results showed the presence of various phenolic compounds in all samples, namely betalains in amaranth and red beet microgreens, while glucosinolates were only detected in broccoli microgreens. Phenolic acids and derivatives dominated in amaranth and broccoli microgreens, while apigenin C-glycosides were most abundant in red beet microgreens. Cold-pressing of microgreens into juice significantly altered the profiles of bioactive compounds. Various isothiocyanates were detected in BCJ, while more phenolic acid aglycones and their derivatives with organic acids (quinic acid and malic acid) were identified in all juices. Microgreen juices exhibited good antioxidant properties, especially ABTS•+ scavenging activity and ferric reducing antioxidant power. Microgreen juices had mild acidity, low sugar content, and good sensory acceptability and quality with the typical flavors of the respective microgreen species. Cold-pressed microgreen juices from AMJ, RBJ, and BCJ represent a rich source of bioactive compounds and can be characterized as novel functional products.

Nanofibers made of natural proteins have caught the increasing attention of food scientists because of their edibility, renewability, and possibility for various applications. The objective of this study was to prepare nanofibers based on pumpkin leaf protein concentrate (LPC) as a by-product from some crops and gelatin as carriers for vitamin B12 using the electrospinning technique. The starting mixtures were analyzed in terms of viscosity, density, surface tension, and electrical conductivity. Scanning electron micrographs of the obtained nanofibers showed a slight increase in fiber average diameter with the addition of LPC and vitamin B12 (~81 nm to 109 nm). Fourier transform infrared spectroscopy verified the physical blending of gelatin and LPC without phase separation. Thermal analysis showed the fibers had good thermal stability up to 220 °C, highlighting their potential for food applications, regardless of the thermal processing. Additionally, the newly developed fibers have good storage stability, as detected by low water activity values ranging from 0.336 to 0.376. Finally, the release study illustrates the promising sustained release of vitamin B12 from gelatin-LPC nanofibers, mainly governed by the Fickian diffusion mechanism. The obtained results implied the potential of these nanofibers in the development of functional food products with improved nutritional profiles.

This research aimed to valorize pumpkin leaves from field crop side streams for the production of a bioactive protein-rich extract and evaluate the potential of its use in the development of the nanocarrier for the nutrient encapsulation employing vitamin E as the model nutrient.

New film materials based on bacterial biomolecules polyhydroxyalkanoate (poly(3 hydroxybutyrate-co-3-hydroxyvalerate) PHBV) and prodigiosin (PG) were produced by solvent casting as a potential food packaging material. Film precursors were obtained in a sustainable manner via microbial fermentation using waste stream-based substrates (cooking oil and second-grade canned meat, after the expiry date). The incorporation of PG into the PHBV has influenced the morphology and functionality of the obtained materials. PG acted as a nucleating agent, affecting in turn PHBV/PG film surface morphology. The films were intensively colored, transparent and blocked UV-light. An increase in PG content decreased film transparency but it did not affect UV-blocking ability. Migration experiments have shown that films possess the potential to release PG into lipophilic food simulant media where it has exhibited antioxidative action. The obtained results suggest that PHBV/PG films can be potentially used as sustainable and active food packaging materials.

Amaranth microgreens represent a rich source of betalains and phenolic compounds, which show a broad range of positive effects on human health. However, these biocompounds are very sensitive and easily degraded, which often limits their application and bioaccessibility. For the above reasons, natural extracts and juices are most often encapsulated using different carriers, which protect and control the release of bioactive compounds. The aim of this study was to encapsulate cold-pressed amaranth (Amaranthus tricolor L.) microgreens juice using maltodextrin (AMD) and inulin (AIN) as carriers and to investigate total phenolic content (TPC), total flavonoid content (TFC) and antioxidant properties (ABTS•+ and FRAP) of obtained spray-dried powders. To the best of our knowledge, this is the first report on the encapsulation of amaranth microgreens juice. Before analysis, both powders were reconstituted in Milli-Q water (5% solutions) and analyzed using well-known spectrophotometric methods. The results are expressed in mg equivalents (gallic acid, quercetin, Trolox) per 100 g encapsulates. The obtained values for TPC and TFC for AMD were 291.7 ± 3.0 mg GAE/100 g and 291.3 ± 2.5 mg QE/100 g, while values for AIN were 356.9 ± 1.0 mg GAE/100 g and 289.6 ± 3.8 mg QE/100 g. The results of antioxidant activity were as follows: 546.3 ± 12.6 mg TE/100 g (AMD) and 745.2 ± 3.1 mg TE/100 g (AIN) for ABTS•+ and 713.3 ± 8.4 mg TE/100 g (AMD) and 905.1 ± 4.5 mg TE/100 g (AIN) for FRAP. Finally, maltodextrin and inulin can be successfully used for the encapsulation of bioactive compounds of amaranth microgreens. In addition, both powders show good antioxidant properties and can be used in the food industry as potentially novel additives or supplements.

Horseradish is a plant grown for its succulent and spicy root, which presents a rich source of antioxidants such as phenolic compounds, vitamin C, and isothiocyanates. Due to its antioxidant properties, cold-pressed horseradish root juice could be an active ingredient in functional foods. However, fresh juices undergo enzymatic and microbiological changes, so it is necessary to preserve them. One of the approaches commonly used for this purpose is encapsulation by spray-drying, which involves the entrapping of bioactive components within carrier agents. This ensures the protection of the bioactive component from undesirable external factors and its controlled release. Many studies have shown that the use of a combination of maltodextrin and hydrocolloids as encapsulation carriers results in highquality encapsulates. So, the aim of this study was the encapsulation of horseradish root juice and the characterization of the obtained encapsulates as potential antioxidants in food production. Maltodextrin/guar gum (MD/GG) and maltodextrin/gum Arabic (MD/GA) were used as carriers to encapsulate horseradish root juice by spray-drying. Total phenolic, flavonoid, and phenolic acid contents (TPC, TFC, and TPAC, respectively) and antioxidant activity (DPPH, ABTS, and FRAP methods) were determined by standard spectrophotometric methods. MD/GG and MD/GA with encapsulated horseradish root juice contained 1628 and 1568 mg gallic acid equivalents/100 g, respectively, of TPC; 264 and 253 mg catechin equivalents/100 g, respectively, of TFC; and 3272 and 3397 mg caffeic acid equivalents/100 g, respectively, of TPAC. Results for the antioxidant activity (expressed as mmol Trolox equivalents/100 g) of MD/GG and MD/GA were 0.8 and 0.7, respectively (DPPH); 6.9 and 7.6, respectively (ABTS); and 8.8 and 8.6, respectively (FRAP). In conclusion, horseradish root juice encapsulated within carbohydrate biopolymers contained significant amounts of phenolic compounds and high antioxidant activity

Microgreens are recognized as new crops and potential foods of the future, because they are a rich source of highly valuable bioactive compounds with health-beneficial effects. Besides fresh consumption, microgreens can be successfully used for the production of some novel food products. Most often cultivated and analysed microgreens species are from Amaranthaceae families, primarily beet, chard and amaranth. Previous characterization of amaranth microgreens has showed a high content of different biocompounds such as vitamins, phenolic compounds and betalains. However, functional products from amaranth microgreens have only become attractive in recent years and have not been widely investigated until now. So, the aim of this study was production of cold pressed juice of amaranth microgreens and determination of its total phenolic (TPC) and flavonoid (TFC) content, as well as evaluation of antioxidant activity. Amaranth (Amaranthus tricolor L.) microgreens juice was obtained by pressing in a super slow cold juicer and further analyzed by well-known spectrophotometric methods such as Folin-Ciocalteu’s assay for TPC and colorimetric assay with aluminum chloride for TFC. Antioxidant activity was evaluated using the following assays: ABTS + radical scavenging activity (ABTS +), DPPH radical scavenging activity (DPPH ) and Ferric reducing antioxidant power assay (FRAP), which are based on different mechanisms of activity. Results were expressed in mg equivalents (gallic acid, quercetin and trolox) per 100mL of the juice. Determined TPC and TFC were 50.86 ± 0.26 mg GAE/100 mL and 45.94 ± 0.63 mg QE/100 mL, respectively. Results for the antioxidant activity were 101.61 ± 2.55 mg TE/100 mL for ABTS +, 14.98 ± 0.06 mg TE/100 mL for DPPH and 99.93 ± 1.32 mg TE/100 mL for FRAP. As can be seen, the antioxidant activity of the amaranth juice high depends on the nature of amaranth biocompounds and their affinity according to ABTS + and DPPH radicals, i.e., the tendency to reduce t

Horseradish is a plant that belongs to the Brassicaceae family and is native to southeastern Europe and western Asia. It is cultivated for its succulent and spicy root, which is used as a seasoning for meat, soups, seafood, etc. The horseradish root has a much higher culinary value than the horseradish leaf, which is usually discarded with the rest of the aboveground biomass and has no use in the food industry. However, the horseradish leaf can be used in the diet in the form of salad or in the preparation of various dishes, to which it gives a characteristic spicy flavor. The biological activity of horseradish is expressed as antimicrobial, insecticidal, anticoagulant, and gastro-protective effects of isothiocyanates, compounds formed by the hydrolysis of glucosinolates under the action of the enzyme myrosinase. In addition, the horseradish leaf is rich in vitamin C, polyphenols, and flavonoids, which is why it is desirable to press it to obtain juice that can be used in the food industry. Moreover, pressing leaves behind a pomace that could also potentially be used in the food industry. Therefore, this research aimed to analyze the content of phenolic compounds and the antioxidant potential of the horseradish leaves pomace, to achieve the full utilization of the plant and reduce biomass loss. Total phenolic content (TPC), total flavonoid content (TFC), total phenolic acid content (TPAC), and antioxidant activity (DPPH, ABTS, and FRAP methods) were determined by standard spectrophotometric methods. The results showed that the quantitative content of total phenolic compounds, flavonoids, and phenolic acids in horseradish leaves pomace, after pressing and obtaining juice, was 7825.50 ± 749.20 mg GAE/kg FW (fresh weight - FW), 9460.00 ± 138.60 mg CE/ kg FW and 8905.50 ± 336.90 mg CAE/kg FW, respectively. In the analysis of antioxidant activity, it was found that all three methods indicate the presence of antioxidant potential of horseradish leaves pomace, namely: 9.00

Spray-drying is one of the widely used techniques to extend the shelf-life and easier handling of vegetable juices. However, the high temperatures in the spray-drying chamber may cause the degradation of the bioactive components of the juices. Also, the enzyme activity and sugar content of fresh juices can lead to difficulties in drying and resulting in powders with unfavorable physicochemical properties. To overcome these problems, juices can be encapsulated within various biopolymers. Carbohydrates, maltodextrin, and alginate were used as carriers for the spray-drying encapsulation of bioactive components of various plant juices and extracts. To our knowledge, there are no reported studies on the encapsulation of horseradish root juice within these carriers. Therefore, this study aimed to investigate the influence of the maltodextrin/alginate carrier mixture on the physicochemical properties of the horseradish root juice preserved by the spray-drying encapsulation technique. Root juice powder without a carrier (C, control sample) and maltodextrin/alginate encapsulates of root juice (MD/AL) were prepared by spray-drying. The powders were analyzed using standard analytical methods to determine the moisture content, water activity, hygroscopicity, oil holding capacity, bulk, and tapped density. Moisture content, water activity, and hygroscopicity were lower in MD/AL (7.8%, 0.28, 22.9 g/100 g) than in C (10.2%, 0.32, 24.4 g/100 g). MD/AL had a higher oil holding capacity (1.4 g oil/g) compared to C (1.1 g oil/g). The values for bulk and tapped density were for MD/AL 0.5 and 0.7 g/cm3 and C 0.6 and 0.7 g/cm3, respectively. Finally, the encapsulation of horseradish root juice in maltodextrin/alginate resulted in powders with significantly better physicochemical properties than spray-dried horseradish root juice without carrier. Based on this study, it can be concluded that the encapsulation process has great potential for the preservation of vegetable juices and provide

Beer is one of the most popular alcoholic beverages in the world and is made from natural ingredients such as malted barley (Hordeum vulgare), hops (Humulus lupulus L.), water, and yeast. Nowadays, consumers are demanding the development of fermented beverages that have a positive impact on their health, driving innovation in brewing technology to use fruits in beer production. Most beers made with fruit additives have higher concentrations of polyphenols, increased antioxidant activity and improved sensory properties. However, the potential of using fruit waste in beer production is still poorly explored. On the other hand, wine-making process generates a significant amount of by-products rich in phenolic compounds. Grape pomace seeds are an excellent source of flavan-3-ols, procyanidins and phenolic acids which have an antioxidant effect and thus have a positive impact on human health and reduce the risk of developing chronic diseases such as cancer, diabetes, inflammatory and cardiovascular diseases. So far, grape seed extracts have been successfully incorporated into various food products, such as goat milk, yogurt, ice cream or fermented dry sausages contributing to the improvement of their antioxidant and nutritional properties, without having negative organoleptic effects. Therefore, the aim of this study was to produce beer with an improved phenolics profile using immobilized yeasts and grape pomace seeds of the Prokupac variety. The addition of grape pomace seeds during the fermentation process improved the phenolic profile of the beer qualitatively and quantitatively. The beer was enriched with ellagic acid, flavan-3ols and phenolic acids, which may contribute significantly to its antioxidant properties., Pivo je jedno od najpopularnijih alkoholnih pića na svetu i pravi se od prirodnih sastojaka kao što su sladu (Hordeum vulgare), hmelj (Humulus lupulus L.), voda i kvasac. Danas potrošači zahtevaju razvoj fermentisanih napitaka koji imaju pozitivan uticaj na njihovo zdravlje, podstičući inovacije u tehnologiji piva za korišćenje voća u proizvodnji piva. Većina piva napravljenih sa voćnim aditivima ima veće koncentracije polifenola, povećanu antioksidativnu aktivnost i poboljšana senzorna svojstva. Međutim, potencijal korišćenja voćnog otpada u proizvodnji piva je još uvek slabo istražen. Sa druge strane, proces proizvodnje vina stvara značajnu količinu nusproizvoda bogatih fenolnim jedinjenjima. Seme komine grožđa je odličan izvor flavan-3- ola, procijanidina i fenolnih kiselina koje deluju antioksidativno i na taj način pozitivno utiču na zdravlje ljudi i smanjuju rizik od razvoja hroničnih bolesti kao što su rak, dijabetes, upalne i kardiovaskularne bolesti. Do sada su ekstrakti semenki grožđa uspešno ugrađivani u različite prehrambene proizvode, kao što su kozje mleko, jogurt, sladoled ili fermentisane suve kobasice, doprinoseći poboljšanju njihovih antioksidativnih i nutritivnih svojstava, bez negativnih organoleptičkih efekata. Zbog toga je cilj ovog istraživanja bio da se proizvede pivo sa poboljšanim profilom fenolnih jedinjenja korišćenjem imobilisanih kvasaca i semena komine grožđa sorte Prokupac. Dodavanje semenki komine grožđa tokom procesa fermentacije poboljšalo je fenolni profil piva kvalitativno i kvantitativno. Pivo je obogaćeno elaginskom kiselinom, flavan-3-olima i fenolnim kiselinama koji mogu značajno doprineti njegovim antioksidativna svojstva.

Recently, microgreens have been recognized as a potential food of the future, and their application in the formulation of new products has been scarcely investigated. Only a few studies promote the use of microgreens and sprouts in the formulation of novel products, primarily beverages. The most often cultivated, analyzed and used microgreens are from the Brassicaceae family, because they present a good source of bioactive compounds, primarily glucosinolates, isothiocyanates and phenolic compounds. However, products from these microgreens species have a typical flavor, with herbaceous, grassy and sulphurous notes, often repulsive to consumers. Therefore, this study aims to examine total phenolic (TPC) and flavonoids (TFC) content, as well as antioxidant properties (ABTS•+ and FRAP) of novel sensorially acceptable broccoli microgreens-apple juice (BC-AJ). Previously produced coldpressed broccoli microgreens and apple juices were mixed in the ratios 51% and 49% respectively, and further analyzed by well-known spectrophotometric methods such as Folin- Ciocalteu's (TPC) and aluminum chloride (TFC) methods, as well as methods based on radical scavenging (ABTS•+) and ion reducing (FRAP) activities for evaluation of antioxidant properties. Results for the TPC and TFC of BC-AJ were 109.78 ± 1.08 mg GAE/100 mL and 64.68 ± 2.25 mg QE/100 mL, respectively. Furthermore, novel BC-AJ had a good ability to scavenge ABTS•+ radicals (162.90 ± 4.42 mg TE/100 mL) and a tendency to reduce [Fe3+- (TPTZ)2]3+ complexes (258.50 ± 3.26 mg TE/100 mL), probably due to the most diverse of phenolic compounds originated from broccoli and apple. Finally, broccoli microgreens-apple juice has a high content of phenolic compounds and good antioxidant properties, so it can be considered as a potentially functional beverage, but future research that includes additional in vitro and in vivo studies is necessary.

Over the past decades, polyphenolic compounds have received a lot of attention in both the scientific community and the food industry. The potential health benefits make these compounds interesting for food fortification. However, due to low stability and unpleasant taste at higher concentrations, the use of polyphenols in food products is limited. Encapsulation, a process based on forming a physical barrier around an active substance, is a promising way of overcoming these problems. The number of research studies and reviews focusing on polyphenol encapsulation is on the constant rise. Polyphenol encapsulates tend to display greater stability during processing and storage compared to non-encapsulated polyphenols and, therefore, have a high potential for application in foods. However, papers focusing on the practical application of encapsulated polyphenols are scarce. For that reason, the aim of this work was to present possible applications of such encapsulates in foods, as well as to summarize the most popular techniques used for this purpose. Encapsulated polyphenols can be applied as functional food ingredients and/or food colorants in various products, such as milk products, bakery products, and confectionery. The most commonly employed techniques for polyphenol encapsulation include spray drying and freeze-drying, as well as ionic gelation, complex coacervation, and liposome entrapment. In terms of limitations, the increased cost of industrial production and the low bioavailability of polyphenols and their encapsulates should be further investigated.

Anthocyanins are polyphenolic plant pigments associated with antioxidant and health-promoting properties. However, their application in the food industry is limited due to their poor stability. The purpose of this study was to encapsulate anthocyanin-rich bilberry (Vaccinium myrtillus L.) extract by freeze-drying and to investigate the effects of different wall materials and extract contents on the physicochemical and bioactive properties of the obtained encapsulates. Ethanolic bilberry extract was encapsulated with the use of maltodextrin (16.5–19.5 DE) (MD), gum Arabic (GA), and their combination in a 1:1 w/w ratio (MIX). Bilberry solids to wall material ratios were examined at 20:80, 30:70, and 40:60. All encapsulates showed an attractive red colour and low water activity values (aw ≤ 0.3) that indicated a low risk of microbial spoilage. In general, the biggest losses of total phenolic compounds and anthocyanins during three-week storage in the dark and at room temperature (20 ± 2 °C) were detected in the case of encapsulates with a higher content of bilberry extract (MIX30 and MIX40, and GA30 and GA40, respectively). The use of maltodextrin provided the best protection to bilberry anthocyanins during forced storage. Overall, the obtained encapsulates show suitable potential for the development of food products with added nutritional benefits.