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Chayote leaves are known for culinary and traditional medicine applications. This work intended to recover carotenoids and phenolic compounds from chayote leaves using the ultrasound-assisted extraction (UAE). A Box–Behnken design was employed to investigate the impact of extraction time, temperature, and ultrasonic power on the recovery of total carotenoids, total phenolic compounds, and antioxidant activities. For comparative purposes, chayote leaf extracts were prepared by maceration (ME) and microwave-assisted extraction (MAE), using the same time and temperature conditions optimized by UAE. Extraction at 50 °C and 170 Watts for 30 min provided the optimal UAE conditions. UAE showed better extraction efficacy than ME and MAE. The HPLC analysis of the extracts showed that the xanthophyll class was the main class of carotenoids, which constituted 42–85% of the total carotenoid content, followed by β-carotene and tocopherol. Moreover, 26 compounds, classified as phenolic acids, flavonols, flavonoids and other polar compounds, were identified in the chayote leaf extracts. Flavonols accounted for 55% of the total compounds quantified (the major compound was myricetin) and phenolic acids represented around 35%, mostly represented by ferulic acid, chlorogenic acid and (+)-catechin. This study revealed the potential of UAE as an effective green extraction technique to recover bioactive compounds from chayote leaves, for food, and for pharmaceutical and cosmetic applications. [ABSTRACT FROM AUTHOR]

Rhodophyta represents the largest seaweed phylum including a wide variety of species, such as Chondrus crispus Stackhouse, with benefits for consumers health due to their nutritional value and bioactive compounds. This work aimed to optimize the extraction of compounds from C. crispus using a three-step optimization process. The first step consisted in pigment extraction using ultrasound-assisted extraction; the performance of an ultrasonic probe (20 kHz, 750 W) and a bath (40 kHz, 120 W) for 20 or 40 min was compared. The second step corresponded to protein extraction and the third step was the carrageenan formation. Step 1 extracts contained two carotenoids (fucoxanthin and lutein), 5 chlorophyll- a derivatives and pheophythin- a , phenolic compounds and revealed moderate antiradical activity against DPPH•, ABTS•+ and O 2 •-, but no activity against •NO and cholinesterases. Proteins and carrageenan's yields were between 3.6 and 41 g/100 g and 29.7–36.1 g/100 g, respectively. Considering all the performed analyses, the use of ultrasonic bath (40 kHz, 120 W) for 40 min is efficient to extract valuable compounds from C. crispus , which is advantageous from an economic point of view and therefore more attractive for industrial purposes. The obtained extracts may find possible future application in human diet or as additives for pharmaceutic and cosmetic industry. • C. crispus bioactive compounds were extracted by a three-step optimization process. • Pigment extract revealed moderate antiradical activity against DPPH.•, ABTS•+ and O 2 •- • Pigment extract had no activity against.•NO and cholinesterases • Proteins and carrageenans yields were between 3.6% - 41% and 29.7%–36.1%. • The ultrasonic bath (40 kHz, 120 W) for 40 min was the preferable approach. [ABSTRACT FROM AUTHOR]

Highlights • Chayote possess several bioactive compounds known for their health-benefits. • Chayote possess several polyphenols compounds, vitamins and carotenoids. • The extraction of bioactive compounds from chayote is an important challenge. • In vitro and in vivo studies are vital in addressing chayote bioactivities. • Potential uses of chayote in food and non-food product development are suggested. Abstract Chayote (Sechium edule) has gained widespread consuming acceptance and recognized by its nutritional and bio-functional properties. The present review surveys and describes the current findings about the nutritional, phytochemical and pharmacological properties of chayote and identifies opportunities for further research. It also discusses chayote's versatile utility in nutrition, as a functional ingredient in food, cosmetic and pharmaceutical industries, as well as in nanotechnology and biotechnological processes. It was concluded that although the pharmacological properties of chayote are currently well-established, only a few reports have been conducted on the isolation and identification of individual chemical constituents, and similarly, only a few in vivo studies have been conducted to assess their biological efficacy. In addition, the valorisation of the underutilized chayote by-products can be an important aspect in waste management from both economic and environmental standpoints. Thus, the recovery and utilization of valuable compounds from chayote is an important challenge for scientists. [ABSTRACT FROM AUTHOR]

Purpose: The anti-inflammatory activity of sardine protein hydrolysates (SPH) obtained by hydrolysis with proteases from brewing yeast surplus was ascertained.Methods: For this purpose, a digested and desalted SPH fraction with molecular weight lower than 10 kDa was investigated using an endothelial cell line (EA.hy926) as such and in a co-culture model with an intestinal cell line (Caco-2). Effects of SPH <10 kDa on nitric oxide (NO) production, reactive oxygen species (ROS) inhibition and secretion of monocyte chemoattractant protein 1 (MCP-1), vascular endothelial growth factor (VEGF), chemokine IL-8 (IL-8) and intercellular adhesion molecule-1 (ICAM-1) were evaluated in TNF-α-treated and untreated cells.Results: Upon TNF-α treatment, levels of NO, MCP-1, VEGF, IL-8, ICAM-1 and endothelial ROS were significantly increased in both mono- and co-culture models. Treatment with SPH <10 kDa (2.0 mg peptides/mL) significantly decreased all the inflammation markers when compared to TNF-α-treated control. This protective effect was more pronounced in the co-culture model, suggesting that SPH <10 kDa Caco-2 cells metabolites produced in the course of intestinal absorption may provide a more relevant protective effect against endothelial dysfunction. Additionally, indirect cross-talk between two cell types was established, suggesting that SPH <10 kDa may also bind to receptors on the Caco-2 cells, thereby triggering a pathway to secrete the pro-inflammatory compounds.Conclusion: Overall, these in vitro screening results, in which intestinal digestion, absorption and endothelial bioactivity are simulated, show the potential of SPH to be used as a functional food with anti-inflammatory properties. [ABSTRACT FROM AUTHOR]

BACKGROUND The canned-sardine industry generates large amounts of protein-rich waste, which demands useful exploitation. This paper describes the potential use of muscle and viscera proteins from canned sardine by-products as substrate to obtain hydrolysates with biological and functional properties. Three enzymatic approaches, brewer's spent yeast (Bsy) proteases, Alcalase® and Neutrase® were applied to perform protein hydrolysis at the same proteolytic activity (1 U mL−1), using an enzyme/substrate ratio of 20% (v/v), at 50°C and for 7 h. Hydrolysis degree (DH), antioxidant and angiotensin I-converting enzyme inhibitory (ACE-I) activities, functional properties (i.e. solubility, emulsifying and foaming properties, water and oil binding capacity) and colour were investigated. RESULTS All hydrolysates presented a high protein content [52.7-83.2% dry weight (DW)] and low fat content (0.9-3.9% DW). Alcalase® treatment of muscle and viscera proteins resulted in higher DH (7.5% and 8.6%, respectively) and higher biological activities ( P < 0.05). All hydrolysates had excellent solubility and presented functional properties. Among viscera hydrolysates, treatment with Bsy proteases promoted higher emulsion (80.1 m2 g−1), foaming (79.2%) and oil binding capacity (5.8 g g−1) of viscera sardine proteins. CONCLUSION Improved biological and functional properties were observed for sardine protein hydrolysates produced using the three enzymatic treatments tested. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Brewer's spent yeast (BSY) is the second major by-product from brewing and is recognized as a promising source of potentially bioactive ingredients, namely the cell-wall β-glucans. However, to make the process of β-glucans’ separation from BSY profitable, new applications for the inner cell content are required. Mechanical disruption of BSY cell wall was performed to separate the β-glucans rich fraction and obtain an extract from intracellular content, rich in native proteins and enzymes, which was submitted to further autolysis. This short communication describes the optimization of BSY extract autolysis, by Response surface methodology (RSM), to produce a BSY autolysate comprising antioxidant and ACE-inhibitory activities. RSM enabled the prediction of optimum autolysis conditions. Autolysis of BSY inner cell content at 36.0 °C, 6.0 h gave a TPC of 385 μM GAE/mL, a FRAP value of 374 μM TE/mL and an IC 50 value of 379 μg/mL. These experimental results were in agreement with the RSM predicted values. The combination of ACE-I and antioxidant activities in one autolysate can be very useful as functional ingredient for food industry and complement the extractive process of β-glucans from cell wall. [ABSTRACT FROM AUTHOR]

The protein fraction of Brewers’ spent grain (BSG) was used as substrate to obtain hydrolysates with antioxidant activity. Three enzymatic approaches were applied: brewer’s spent yeast (BSY) proteases, Neutrase® and Alcalase®, at the same proteolytic activity (1 U/mL), using an enzyme/substrate ratio of 10:100 (v/v), at 50 °C, 4 h. Total Phenolic Content (TPC) and Ferric Ion Reducing Antioxidant Power (FRAP) of hydrolysates and fractions <10 kDa and <3 kDa were assayed. Additionally, the protective ability of <10 kDa fractions against oxidative stress on Caco-2 and HepG2 cells was investigated. Alcalase® hydrolysate presented significantly ( p < 0.05) higher TPC and FRAP (0.083 mg GAE/mg dw; 0.101 mg TE/mg dw, respectively) than Neutrase® and BSY hydrolysates. The three BSG protein hydrolysates (fraction <10 kDa) exerted protective effect against free-radical induced cytotoxicity in Caco-2 and HepG2 cell lines, but the strongest effect was observed for BSY hydrolysates, therefore, it presents greater potential as functional ingredient. [ABSTRACT FROM AUTHOR]

Hydrolysates with antioxidant and antihypertensive activities were obtained from sarcoplasmic proteins of canned sardine by-product and proteases extracted from Brewer’s spent yeast. Using response surface methodology, hydrolysis time and temperature were selected to achieve the maximum bioactivity. Hydrolysates produced using the substrate/enzyme ratio 1:0.27 (mg/U), 7 h and 50ºC, presenting an angiotensin I-converting enzyme-inhibitory activity of 164 µg protein/mL and an antioxidant activity of 293 μM TE/mL. Experimental results agreed with predicted values within a 95% confidence interval. Within this work the simultaneous valorisation of two agro-industrial by-products was successfully achieved. [ABSTRACT FROM PUBLISHER]

Spent yeast is the second major by-product from brewing. Mechanical disruption of yeast cell wall can be used to obtain β-glucan rich ingredients and separate inner yeast content, both with potential applications as food and nutraceutical ingredients. In this work, the nutritional composition, including minerals and B-complex vitamins, together with the antioxidant activity and phenolic compounds profile of yeast extract, prepared by mechanic disruption of brewer’s spent yeast and removal of yeast cell wall, was investigated. The lyophilised yeast extract presented 64% of proteins with high proportion of essential amino acids and 4% of RNA; macrominerals (Na, K, Ca, Mg), trace elements such as Zn (11.9 mg/100 g dw), Fe (1.76 mg/100 g dw), and Mn (0.564 mg/100 g dw), and vitamins B3 (77.2 mg/100 mg dw), B6 (55.1 mg/100 g dw) and B9 (3.01 mg/100 g dw). Two phenolic compounds were quantified as free forms, gallic acid and (±) catechin, whereas other bounded phenolic compounds were also quantified. The nutrients content, antioxidant properties and phenolic composition of the lyophilised brewer’s spent yeast extract indicates that it can be an interesting food or nutraceutical ingredient. Thus, its recovery will be beneficial in terms of sustainability and environmental impact. [ABSTRACT FROM AUTHOR]

• Optimization of chestnut shells extraction using response surface methodology. • Subcritical water extraction is a clean method for antioxidants extraction. • Optimum extraction conditions: temperature 220 °C and extraction time 30 min. • Caffeoylquinic acid isomers were the main phenolic compounds. The objective of this study was to evaluate the optimal Subcritical Water Extraction (SWE) conditions of antioxidants and polyphenols from chestnut shells using Response Surface Methodology (RSM). A central composite design (CCD) was conducted to analyse the time (6–30 min) and temperature (51–249 °C) effects in antioxidant activity (ABTS, DPPH and FRAP) and Total Phenolic Compounds (TPC). TPC ranged from 315.21 to 496.80 mg gallic acid equivalents (GAE)/g DW; the DPPH from 549.23 to 1125.68 mg Trolox equivalents (TE)/g DW; ABTS varied between 631.16 and 965.45 mg ascorbic acid equivalents (AAE)/g DW and FRAP from 2793.95 to 11393.97 mg ferrous sulphate equivalents (FSE)/g DW. The optimal extraction conditions were 30 min/220 °C, revealing excelling scavenging efficiencies against HOCl (IC 50 = 0.79 µg/mL) and O 2 − (IC 50 = 12.92 µg/mL) without toxicity on intestinal cells (0.1 µg/mL). The phenolic composition revealed high amounts of pyrogallol and protocatechuic acid. SWE can be a useful extraction technique for the recovery of polyphenolics from chestnut shells. [ABSTRACT FROM AUTHOR]

This study aimed to develop new canned chub mackerel products incorporating edible seaweeds (Ascophyllum nodosum, Fucus spiralis, Saccorhiza polyschides, Chondrus crispus, Porphyra sp. and Ulva sp.) harvested in the Portuguese North-Central coast, with simultaneous sensory improvement and minerals enrichment. Two processes were compared, namely the addition of seaweeds in i) the canning step and ii) in the brining step (as the replacement for salt). The concentrations of four macrominerals (Na, K, Ca and Mg), chloride, and twelve trace elements (Co, Cu, Fe, I, Li, Mn, Mo, Rb, Se, Sr, V and Zn) were determined by high-resolution continuum source flame atomic absorption spectrometry (HR-CS-FAAS) and inductively coupled plasma mass spectrometry (ICP-MS), respectively. Results showed that canned chub mackerel incorporating C. crispus and F. spiralis was found to be the preferred sensory option, also exhibiting contents enriched with Cl, Co, Cu, Fe, I, Li, Mg, Mn, Mo, Na, Rb, Se, and Sr. This effect was more pronounced when both seaweed species were added to replace the salt added in the brining step. [ABSTRACT FROM AUTHOR]

[Display omitted] • Vitamin D3-fortified bread is considered more effective than vitamin D2 approach. • Most clinical studies have used vitamin D3-fortified bread. • Daily intake of vitamin d -fortified bread increase serum concentrations of 25(OH)D. • Overall, vitamin d -fortified bread has a positive effect on the bone health. • The effectiveness of vitamin d -fortified bread should be better elucidated. Vitamin d -fortified bread has been proposed as a strategy to increase the average daily intake and serum status of this nutrient. This review aimed to bring together the different types of scientific articles on vitamin d -fortified bread. The databases used for the research were PUBMED, WEB of SCIENCE and SCOPUS; all original indexed studies written in English, published between January 2000 and March 2021, were considered. Three important points were identified: i) theoretical models of fortification; ii) stability, bioaccessibility, and bioavailability studies of vitamin d -fortified breads; and iii) clinical effects of vitamin d -fortified breads. This review showed that vitamin d -fortified bread is a promising vehicle for fortification strategy effects, leading to increased serum concentrations of 25(OH)D and decreased parathyroid hormone. However, further studies are needed to elucidate the effects and effectiveness of this fortification strategy in the prevention/treatment of vitamin D deficiency. [ABSTRACT FROM AUTHOR]

[Display omitted] • A reinforced starch film with chestnut shells polysaccharides was developed. • Elongation, tensile strength, and elasticity modulus were optimized by RSM. • The optimum composition was 10% w/w r.s. fibers and 50% w/w r.s. glycerol. • Lignin was not a good reinforcement component of starch film. • The reinforced film had improved mechanical, optical and physical properties. Chestnut (Castanea sativa) shells, generated from the peeling process of the fruit, contains appreciable amounts of lignin and cellulose. In this work, a starch-based film reinforced with these polysaccharides was developed. Response Surface Methodology was employed to optimize the composition of the film with improved elongation, tensile strength, and elasticity modulus properties. The optimal film was characterized regarding structural, optical barrier and thermal properties. The optimum composition was obtained with 10% (w/w) fibers and 50% (w/w) glycerol; the elongation responses, tensile strength and modulus of elasticity reached values of 34.19%, 7.31 N and 4.15 N, respectively. The values of tension strength and modulus of elasticity were approximately 3.5 times higher than those obtained for the control film. The reinforced film was opaque and exhibited improved water solubility, UV-barrier capacity, and thermal stability compared to control. The optimized starch film based on chestnut shells fibers' has the potential to produce biodegradable food packaging with improved properties. [ABSTRACT FROM AUTHOR]