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Summary The consumer is looking for foods that can satisfy the need to combine nutrition and well‐being, not only balanced in their composition but also endowed with properties that can improve, or at least maintain, a good state of health. The study aims to enrich the short‐crust pastry with raspberry powder, as a base for breakfast biscuits, increasing its antioxidant properties. Optimising the extent of integration with raspberry powder helped avoid interference with the cross‐linking process of the gluten mesh. The reformulation of shortbread cookies was compared with that of non‐enriched biscuits to define chemical composition, antioxidant potential, and sensory profile. A consumer test helped to evaluate the acceptability of the new formulations. The results indicate that the integration with the optimal identified percentage of raspberry powder, by‐products of juice production, represents an excellent matrix to increase the health properties of shortbread cookies, improving functionality and sensory acceptability. [ABSTRACT FROM AUTHOR]

Medicinal plants provide a significant supply of natural compounds that can be used to develop new therapeutic medicines for treating severe illnesses including microbial infections. The genus Bambusa, which belongs to the Poaceae family, encompasses a vast and widely distributed collection of plants that possess a wide range of traditional uses in the treatment of various diseases. This study examined the ethanolic extracts of Bambusa tulda, along with its fractions such as ethyl acetate, petroleum ether, n-butanol, and water, to investigate their qualitative and quantitative phytochemical, antioxidant, and antibacterial properties. FTIR analysis of ethanolic powdered shoot extracts shows, presence of different functional groups including C-H, C-O, O-H and aromatic groups by showing stretching’s in different wavelengths. The extracts underwent testing to evaluate their antimicrobial activity against various strains of bacteria by using agar disc diffusion method and micro-dilution techniques to determine the minimum inhibitory and bactericidal concentrations. Additionally, the antioxidant activity of the extracts was assessed using the scavenging activity of DPPH radical methods. The extracts exhibited a robust positive connection between their antioxidant activity and the combined amounts of phenolics and flavonoids. The IC50 values of n-butanol, ethanol, water, petroleum ether, and ethyl acetate fraction show in ascending order 10.77+0.24 μg/ml, 11.35+0.13 μg/ml, 13.36+0.11 μg/ml,13.93+0.71 μg/ml and14.25+ 0.27 μg/ml respectively. The extracts have been shown effective efficacy against Escherichia coli and Staphylococcus aureus bacteria. However, it did not show any responses against Klebsiella pneumoniae and Pseudomonas aeruginosa. Escherichia coli exhibited greater susceptibility to the extracts compared to S. aureus, with the n-butanol fraction being the most potent extract. [ABSTRACT FROM AUTHOR]

Extracellular polysaccharides (EPS) produced by Lactic Acid Bacteria have an individual effect on the flavour and consistency of novel food materials, as well as potential therapeutic applications. The purpose of this study was to create, improve, and characterise EPS from Lactobacillus amylovorus MTCC 8129. FTIR examination showed the compound's composition (acetyl group, hydroxy group, ring structure) as well as the numerous interlinks between sugar residues, which were then validated by Nuclear Magnetic Resonance Spectroscopy. Thermogravimetric examination showed that the EPS exhibited resistance to heat at a temperature of 640 °C, with antioxidant levels ranging from 70 to 85% and emulsification activity above 50%. Furthermore, it has 180% water holding capacity and 140% oil holding capacity. Based on these findings, it seems that the EPS that was reviewed might potentially be an advantageous addition to the food processing industry. [ABSTRACT FROM AUTHOR]

Due to the high oxidation activities at high temperatures, traditional SiC coating was difficult to act as an antioxidant material for ages. In this case, the multilayered Glass-MoSi2-SiC coating was fabricated on the C/C substrate, combined with hydrothermal electrophoresis deposition and simple embedding process. It was found that the composite obtained at 10 V performed outstanding combinations of oxidation resistance and thermal shock resistance properties. The weight loss of this Glass-MoSi2-SiC-C/C composite was only 0.99% after 212 h oxidation at 1773 K. After thermal shock for 130 times, the mass was just 0.05% lower than that of the initial. These excellent heat-resistant performances were much better than those in similar reports, which was attributed to the suitable coating composition and dense interlayer structure. As oxidized at 1773 K, the in-situ SiO2 phases had a self-healing ability to fill micropores and microcracks to protect the structure. The structure failure was related to SiO2 volatilization. This study emphasized the importance of simple techniques in the thermal-resistance coating fields at multiple length scales. [ABSTRACT FROM AUTHOR]

Summary: Sea buckthorn (SB) is used in cuisines and herbal remedies due to its remarkable nutritional composition and health‐enhancing properties. The phenolic compounds present in SB plant include phenolic acids (gallic, p‐coumaric, protocatechuic and ferulic acids), flavonols (isorhamnetin, quercetin and kaempferol), flavan‐3‐ols and polymeric procyanidins. The highest content of these compounds was reported in branches and leaves than corresponding edible parts of the plant. The antioxidant properties of SB are related to content and composition of phenolic compounds in different plant parts. The studies reported SB flavonoids (isorhamnetin and quercetin) as main phenolic compounds with medicinal potential and health‐promoting effects. The present review summarises information available in recent studies on phenolic composition, phenolic content, flavonoid content, antioxidant activity and health‐promoting activities (anti‐oxidant, hepatoprotective, cardioprotective, anti‐inflammatory, anti‐diabetic and obesity management) of SB that can be used in curtailing various acute and chronic maladies. SB can be projected as a promising source of bioactive constituents with the potential to be used in healthy foods for beneficial effects on human health. [ABSTRACT FROM AUTHOR]

Pastas enriched with vegetables are premium nutritious products and their consumption can bring significant health benefits. Recent studies have reported a high content of bioavailable phytochemical compounds in Allium ursinum L.; as such, it can be used in the development of functional food products. This study involved the evaluation of 10 varieties of pasta. Five of these varieties were made from white flour and varying amounts of egg (Ctrl_1–Ctrl_5). The other five varieties (AU_1–AU_5) contained fresh shredded wild garlic leaves in equal proportions (20 g) in addition to the corresponding ingredients (white flour and egg). All pasta variants were investigated for their cooking properties and the presence of bioactive compounds and antioxidant capacity in the raw and cooked pasta. Sensory analysis was conducted on all types of cooked pasta, and results indicated that the pasta with the least quantity of eggs was the most favoured variant. Additionally, the pasta that was enhanced with wild garlic leaves received the highest rating for "overall quality". According to our results, the optimal cooking time (OCT) increased when the quantity of eggs was raised, but when wild garlic leaves were present, OCT decreased in comparison to the control samples. A significant decrease (p < 0.05) in the cooking parameters, swelling index, and water absorption was observed in both egg pasta (Ctrl) and egg pasta enriched with A. ursinum L. (AU). However, compared to the corresponding egg pasta, the presence of wild garlic in pasta generally produced higher values in SI and WA. Pastas enriched with wild garlic are rich in polyphenols (TPh), with a content ranging from 82.44 to 94.62 µg GAE/g dw, and also exhibit antioxidant properties. The amount of total polyphenol significantly decreases (p < 0.05) during cooking varies depending on the composition of the pasta. The pasta with the highest egg content (AU_5) had the lowest loss of polyphenols, equivalent to 55.35%. Our investigations indicate that producing pasta with eggs and fresh wild garlic leaves results in a valuable food product with a good sensory score, enriched in bioactive components, with essential nutrients that maintains cooking qualities. [ABSTRACT FROM AUTHOR]

Plumeria rubra L. is an ornamental Caribbean plant widely known for its ethnobotanical uses and pharmacological activities. The 'Tonda Palermitana' cultivar, on which no data are to date available, is commonly cultivated in Sicily. The aim of our study was to characterize the micro-morphological features of leaves and flowers of this cultivar by light and Scanning Electron Microscopy and to investigate the phytochemical profile and the biological properties of their food-grade extracts (LE and FE, respectively) by LC-DAD-ESI-MS analysis and different in vitro assays. Numerous branched laticifers were observed, and their secretion contained alkaloids and lipophilic compounds as confirmed by histological analyses. Phytochemical analyses showed the presence of alkaloids (9%), terpenoids (13%) and fatty acids (6%), together with a very abundant presence of iridoids (28%) and polyphenols (39%). The most notable biological activity of both extracts appears to be the antioxidant one, showing half-inhibitory concentrations (IC50) about 5 times lower than those detected in anti-inflammatory assays (383.74 ± 5.65 and 232.05 ± 2.87 vs. 1981.23 ± 12.82 and 1215.13 ± 10.15, for FE and LE, respectively), with LE showing the best, and statistically significant (p < 0.001), biological activity. These results allow us to speculate promising nutraceutical and cosmeceutical applications for this old Sicilian cultivar. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Entrapping bioactive ingredients like elderberry extract in hydrogels improves their stability and functionality in food matrices. This study assessed the effect of sequential thermal treatment with ultrasound (US) or high hydrostatic pressure (HHP) and treatment duration on pea protein–psyllium hydrogels as elderberry extract carriers. Measurements included color parameters, extract entrapment efficiency, physical stability, textural properties, microrheology, FT-IR, thermal degradation (TGA), SEM images, total polyphenols content, antioxidant activity, and reducing power. The control hydrogel was obtained using only thermal induction. Both treatments impacted physical stability by affecting biopolymer aggregate structures. Thermal and US combined induction resulted in hydrogels with noticeable color changes and reduced entrapment efficiency. Conversely, thermal and HHP-combined induction, especially with extended secondary treatment (10 min), enhanced hydrogel strength, uniformity, and extract entrapment efficiency (EE = 33% for P10). FT-IR and TGA indicated no chemical structural alterations post-treatment. Sequential thermal and HHP induction preserved polyphenol content, antioxidant activity (ABTS = 5.8 mg TE/g d.m.; DPPH = 11.1 mg TE/g d.m.), and reducing power (RP = 1.08 mg TE/g d.m.) due to the dense hydrogel structure effectively enclosing the elderberry extract. Sequential thermal and HHP induction was more effective in developing pea protein–psyllium hydrogels for elderberry extract entrapment. [ABSTRACT FROM AUTHOR]

The aim of this study was to preliminarily determine the content of bioactive components in the fruiting bodies of four previously unstudied mushroom species: Aleuria aurantia, Phallus hadriani, Phanus conchatus, Geastrum pectinatum, their antioxidant activity and the content of polyphenols, minerals and heavy metals. Methods: Determination of active compounds by gas chromatography-mass spectrometry was carried out in addition to thermogravimetric determinations, quantitative determination of total polyphenols by spectrophotometry using Folin-Ciocalteu reagent, determination of antioxidant activity using 2,2-diphenyl-1-picryl hydrazyl radical (DPPH) and 2,2′-azino-di-[3-ethylbentiazoline sulphonated] (ATBS). In addition, spectrometric analysis of selected minerals and heavy metals was performed by inductively coupled plasma optical emission spectroscopy (ICP-OES). Results: The mushrooms analysed varied in terms of their bioactive constituents. They contained components with varying effects on human health, including fatty acids, oleamide, 1,2-dipalmitoylglycerol, (2-phenyl-1,3-dioxolan-4-yl)-methyl ester of oleic acid, deoxyspergualin, 2-methylenocholestan-3-ol, hexadecanoamide, isoallochan, 2,6-diaminopurine, and adenine. All contained polyphenols and varying amounts of minerals (calcium, magnesium, iron, zinc, potassium, phosphorus, sodium, copper, silicon and manganese) and exhibited antioxidant properties of varying potency. No exceedances of the permissible concentration of lead and cadmium were observed in any of them. Conclusions: All of the mushrooms studied can provide material for the extraction of various bioactive compounds with physiological effects. In addition, the presence of polyphenols and minerals, as well as antioxidant properties and the absence of exceeding the permissible concentration of heavy metals, indicate that these species could be interesting material in the design of foods with health-promoting properties, nutraceuticals or dietary supplements. However, the use of the fruiting bodies of these mushrooms requires mandatory toxicological and clinical studies. [ABSTRACT FROM AUTHOR]

Peanut is an economically important crop, but it is susceptible to Cr contamination. In this study, we used peanut as experimental material to investigate the effects of exogenous P, Se interacting with Cr on the nutrient growth and antioxidant system of peanut seedlings by simulating Cr (0 μM, 50 μM, and 100 μM) stress environment. The results showed that exogenous P, Se supply could mitigate irreversible damage to peanut seedlings by altering the distribution of Cr in roots and aboveground, changing root conformation, and repairing damaged cells to promote growth. When the Cr concentration is 100 μM, it exhibits the highest toxicity. Compared to the control group P and Se (0 MM), the treatment with simultaneous addition of P + Se (0.5 + 6.0) resulted in a significant increase in root length and root tip number by 248.7% and 127.4%, respectively. Additionally, there was a 46.9% increase in chlorophyll content, a 190.2% increase in total surface area of the seedlings, and a respective increase of 149.1% and 180.3% in soluble protein content in the shoot and roots. In addition, by restricting the absorption of Cr and reducing the synthesis of superoxide dismutase SOD (Superoxide dismutase), CAT (Catalase), POD (Peroxidase), and MDA (Malonaldehyde), it effectively alleviates the oxidative stress on the antioxidant system. Therefore, the exogenous addition of P (0.5 MM) and Se (6.0 MM) prevented the optimal concentration of chromium toxicity to peanuts. Our research provides strong evidence that the exogenous combination of P and Se reduces the risk of peanut poisoning by Cr, while also exploring the optimal concentration of exogenous P and Se under laboratory conditions, providing a basis for further field experiments. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Achachairu is an exotic fruit that is being studied for its bioactive compound composition. However, there is scarce information on the properties of its by‐products and their incorporation into food. In this study, achachairu peels were used to obtain phenolic‐rich and sustainable ingredients. Furthermore, their potential for use in the fortification of food, particularly cereal‐based products, was evaluated. Different ratios of ethanol:water were used to extract the phenolic compounds from achachairu (100:0, 90:10 and 70:30). The optimal extract was characterised regarding its total phenolic content (TPC) and antioxidant, antimicrobial and anti‐enzymatic properties. Finally, achachairu peel powder and extract were incorporated into bread and their influence on the texture, antioxidant properties and shelf life of the product was evaluated.High‐performance liquid chromatographic analysis showed that the 90:10 extract contained a higher phenolic composition than the other samples. The achachairu extract presented a TPC of 88.7 mgGAE g−1, good antioxidant capacity towards DPPH and ABTS radicals and the capacity to inhibit the activity of α‐amylase by almost 80%. The addition of achachairu peel powder and extract to bread increased its hardness, chewiness and gumminess, not affecting the remaining texture parameters. An increase in the TPC, antioxidant properties and shelf life of the product was also observed.This study proves the potential for achachairu by‐products incorporated into cereal‐based products to improve their biological properties while extending the food shelf life. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Nowadays, using domestic sewage wastewater for agricultural irrigation is becoming increasingly important for sustainable water resources management. Several national and international programs have been implemented to mitigate wastewater. However, it is important to ensure that these measures are affordable, effective, and sustainable. The aim of the present study is to determine, after all these mitigations, whether these domestic sewage wastewaters can be used as a potential irrigation source and at the same time ensure environmental food security. With these objectives, we analyzed the consequences of domestic sewage effluent irrigation on soil physical–chemical properties and nutritive and nutraceutical properties of cultivated green vegetables, Luffa acutangula (L.) Roxb. and Lagenaria siceraria (Molina) Standl., in the semi‐urban ecosystem compared with well water irrigated crops in a rural area. The quality status of both well water irrigated and domestic sewage wastewater irrigated soil samples showed similar and/or comparable values, that is, domestic sewage wastewater irrigation does not harm the soil quality and both were comparable with the permissible limits of BIS (Bureau of Indian Standards) including heavy metal contents. And positively supporting the objective of our study, the nutrient status/proximate composition of both the vegetables in terms of protein, gross energy, carbohydrate, etc., were higher in domestic sewage wastewater irrigated crops compared with the well water irrigated crops. The antioxidant activity also exhibited a significant increase in the sewage wastewater irrigated crops rather than the well water irrigated ones. Hence the results of the present study state that due to the impact of the mitigation measures, domestic sewage wastewater is now pertinent to be used as an irrigation source and also a possible organic fertilizer without any ambiguity. Moreover, more field‐oriented studies may ensure the potential of wastewater irrigation for sustainable crop production without any pollution, particularly in a semi‐urban area. [ABSTRACT FROM AUTHOR]

Platinum-based materials exhibit a broad spectrum of biological activities, including antioxidant, anti-inflammatory, antimicrobial, and pro-collagen synthesis properties, making them particularly useful for various biomedical applications. This review summarizes the biological effects and therapeutic potential of platinum-based active ingredients in dermatological and skincare applications. We discuss their synthesis methods and their antioxidant, anti-inflammatory, antimicrobial, and collagen synthesis properties, which play essential roles in treating skin conditions including psoriasis and acne, as well as enhancing skin aesthetics in anti-aging products. Safety and sustainability concerns, including the need for green synthesis and comprehensive toxicological assessments to ensure safe topical applications, are also discussed. By providing an up-to-date overview of current research, we aim to highlight both the potential and the current challenges of platinum-based active ingredients in advancing dermatology and skincare solutions. [ABSTRACT FROM AUTHOR]

The rising interest in functional foods has increased the use of probiotics and prebiotics in fermented dairy products to enhance gut health. This study focuses on developing a symbiotic fermented milk product using Lactobacillus acidophilus and Bifidobacterium bifidum activated with hawthorn extract as a prebiotic. Three versions of the product were tested: a control and two variants with B. bifidum activated with 10−5 g/cm3 and 10−10 g/cm3 hawthorn extract, respectively. Key characteristics such as microbiological safety, sensory properties, amino acid profile, vitamin and mineral content, antioxidant capacity, and nutritional values were evaluated. Results showed that products enriched with hawthorn extract had favorable sensory properties and sustained high levels of lactic acid bacteria while being free of pathogens. Product 1 based on L. acidophilus and enriched with B. bifidum activated with hawthorn extract at a concentration of 10−5 g/cm3 demonstrated significant increases in L. acidophilus (24.1%) and B. bifidum (14.7%) after 7 days compared to the control. Both enriched products exhibited slower titratable acidity increases and higher viscosities over 14 days, indicating better preservation and texture stability. Product 1 was notably enriched with essential amino acids, vitamins, and minerals, alongside enhanced antioxidant properties due to increased flavonoid content. The technology developed ensures probiotic viability at 109–1010 CFU/cm3 after 14 days, making it viable for dairy production. [ABSTRACT FROM AUTHOR]

In response to the global challenge of food wastage and high perishability of blackberries, this study evaluated the use of ultrasound-assisted hot air drying (US-HAD) to convert downgraded blackberries into powders, comparing it with traditional hot air drying (HAD). US-HAD reduced the drying time and achieved a final moisture content of 12%. Physicochemical analyses (colourimetry, total soluble solids, titratable acidity, and total phenolic content) were conducted on fresh fruit, powders, and fortified cookies. US-HAD cookies exhibited promising antioxidant activity, with ABTS values ranging from 8.049 to 8.536 mmol TEAC/100 g and DPPH values from 8.792 to 9.232 mmol TEAC/100 g, significantly higher than control cookies. The TPC was 13.033 mgGAE/g in HAD cookies and 13.882 mgGAE/g in US-HAD cookies. UHPLC-ESI-MS analysis showed an increase in phenolic compounds content in fortified cookies compared to the control. Sensory analysis highlighted a superior blackberry flavour and overall acceptability in US-HAD cookies, with statistical analysis confirming their superior nutritional and sensory qualities. Integrating US-HAD blackberry powder into cookies helps reduce food waste and enhances the nutritional profiles of baked goods, offering functional foods with health benefits. This work provides a scientific basis for developing enriched functional cookies, offering a healthy and sustainable alternative for utilising damaged fruits. [ABSTRACT FROM AUTHOR]

This study investigates agro-industrial by-products as sources of bioactive compounds, particularly focusing on phenolic compounds known for their antioxidant properties. With growing interest in natural alternatives to synthetic antioxidants due to safety concerns, this study highlights the health benefits of plant-derived phenolic compounds in food preservation and healthcare products. Traditional and advanced analytical techniques were used to obtain phytochemical profiles of various residue extracts, including espresso (SCG) and cold-brew spent coffee grounds (CBCG), pineapple peel (PP), beetroot pomace (BP), apple pomace (AP), black carrot pomace (BCP), and garlic peel (GP). Assessments of total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity (AC) supported their revalorization. CBCG showed the highest TPC, TFC, and AC. TPC content in by-products decreased in the order CBCG > SCG > GP > BCP > PP > AP > BP, with a similar trend for TFC and AC. Phytochemical profiling via FI-ESI-FTICR-MS enabled the preliminary putative identification of a range of compounds, with polyphenols and terpenes being the most abundant. Univariate and multivariate analyses revealed key patterns among samples. Strong positive correlations (Pearson's R > 0.8) indicated significant contribution of polyphenols to antioxidant capacities. These findings highlight the potential of agro-industrial residues as natural antioxidants, advocating for their sustainable utilization. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The Eleutherine bulbosa bulb has been reported as a potent antioxidant in food. This work aims to extract the E. bulbosa bulb for use as an antioxidative agent in cosmetics. Water, 95% ethanol (EtOH), and propylene glycol (PG), which are normally used in cosmetic formulation, were employed as green and sustainable extraction solvents. EtOH and PG displayed better candidacy to extract active components from E. bulbosa bulbs than using water, and the mixture of EtOH and PG (EtOH/PG) resulted in the extract with higher bioactive compounds and biological activities compared with using EtOH or PG. The total phenolic content of the EtOH/PG extract was 87.60 ± 2.00 mgGAE/mL which was about an 18–23% increase from when using single EtOH or PG (70.91 ± 2.30, 74.05 ± 0.67 mgGAE/mL). UHPLC-ESI-QTOF-MS/MS analysis showed that the E. bulbosa bulb extracted in EtOH/PG was composed of naphthalenes, naphthoquinones, anthraquinones, myricetin, quercetin, epicatechin, catechin, epigallocatechin, and their derivatives. The ethanolic crude extract exhibited anti-elastase and anti-collagenase activity with the IC50 of 7.76 ± 0.35 and 0.53 ± 0.23 mg/mL, respectively, and was non-cytotoxic to human dermal fibroblast cells at 0.0001–1 mg/mL. The emulsion cream containing 2%(w/w) E. bulbosa bulb concentrated extract was found cosmetically stable after a one-month stability test under 4 °C, ambient temperature (30–35 °C), 45 °C, fluorescent light, and daylight. However, exposure to sunlight during daytime caused changes in the emulsion's color with ΔE* of 3.85 ± 0.08, and at 45 °C caused the 12% decrease in DPPH activity of emulsion. The finding of this work heightens the antioxidative and safety potentials of the E. bulbosa bulb in cosmetic preparations. [ABSTRACT FROM AUTHOR]

The nutritional and functional properties of squashes are influenced by various factors, such as the stage of plant development, soil composition, and type of fertilizer. This study evaluates the impact of various organic fertilizers on Cucurbita moschata D. properties. For this purpose, squashes were fertilized using Ash at 10 kg/25 m2, bovine compost at 62.5 kg/25 m2, and a 1:1 mixture of ash and bovine compost. Negative control (without fertilizers) and positive control (NPK 20‐10‐10 at 2 kg/25 m2) were included. Post‐harvest, the yield, carotenoids, phenolic compounds, flavonoids, and antioxidant activities were assessed. Ash fertilizer resulted in the highest number of fruits per plant (2.20 ± 0.16). Regarding flavonoids, the bovine compost yielded the highest level (428.67 ± 2.62 mg/100 g of edible portion). The mixture of ash and bovine compost produced fruits with the highest content of total carotenoids, β‐carotene, lycopene, and total phenolic compounds (249.7 ± 3.68, 219.80 ± 3.41, 26.07 ± 0.41, and 575.00 ± 9.95 mg/100 g of edible portion, respectively). Moreover, carotenoids extracted from this mixture exhibited the highest inhibition of DPPH and ABTS free radicals (30.87 ± 0.65 and 47.32 ± 1.30%, respectively). This research suggests that the use of a mixture of ash and bovine compost could significantly enhance the yield of squashes and their phytochemical and antioxidant potential. [ABSTRACT FROM AUTHOR]

As we detailed in this article, 2-[(4-Methyl-2-oxo-2H-chromen-7yl)oxy-N'-(substituted methylene)acetohydrazide (4a-4f) was used in the synthesis with chloroacetyl chloride in presence of DMF (Dimethyl formamide) and TEA (triethyl amine) to form new 4-oxoazetidin-benzopyrone derivatives (5a-5f). Mass spectra, ¹H NMR, FTIR, and elemental analysis were analyzed to confirm 4-oxoazetidin derivatives. The Kirby-Bauer disc diffusion technique was used to examine the biological activity of the synthesized compounds against bacterial strains (Bacillus subtilis, Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa) against control Ampicillin, Using the DPPH test, the antioxidant characteristics of synthetic 4-oxoazetidin derivatives (5a-5f) were examined. Additionally, this innovative 4-oxoazetidin (azetidinones) was evaluated using an in-silico approach for ADME (Absorption Distribution Metabolism Excretion). These synthesized compounds (5a - 5f) show good antibacterial potency, also show better Anti-oxidants compared to the well-known antioxidant ascorbic acid, and show high results in computational studies of ADME. [ABSTRACT FROM AUTHOR]

Lider cheese is a commercial full- fat semi-hard cheese produced from pasteurized goat`s milk in mountain area of Nikšić, Montenegro. The aim of this paper is to characterize the change of protein and fatty acid profiles, mineral content and antioxidant potential during the period of one month of its ripening. Proteolysis was monitored using electrophoresis of total extracts and water-soluble fractions under reducing conditions. Fatty acid profiles were determined by gas chromatography whereas the mineral content of cheese at different stage of ripening was determined by Inductively coupled plasma - optical emission spectrometry (ICP-OES) for macroelements and Inductively coupled plasma mass spectrometry (ICP-MS) for microelements, respectively. One month of ripening of Lider cheese is characterized by a relatively slow proteolysis which can be attributed to intensive lose of moisture, by the increase in desirable fatty acid content and consequently by the improvement of fatty acid healthy indices. After 30 days of ripening, mainly due to the degradation of αs -CN, the WSN/ TN and TCA/TN contents increased from 4.69 % to 6.06 % and 1.15 % to 1.90 %, respectively. One- month-old cheese had improved indexes of lipid quality as well as improved reducing power and ability to scavenge free radicals. Ripening did not affect mineral content of cheese if it is expressed on dry matter basis. According to obtained results, the optimal ripening period of Lider cheese is 15 days. [ABSTRACT FROM AUTHOR]

Introduction: Flaxseed is known for its anti-inflammatory and antioxidant properties, which could be attributed to periodontal wound healing. Early wound healing contributes to favourable treatment outcomes. Glutathione peroxidase is a ubiquitous antioxidant biomarker known for its scavenging action of free radicals, thereby maintaining the health of periodontal tissues. Aim: To evaluate the additive effect of brown flaxseed gel following surgical periodontal therapy. Materials and Methods: This randomised controlled trial was conducted at the Department of Periodontics, Saveetha Dental College in Chennai, Tamil Nadu, India from November 2023 to February 2024. Total of 30 patients were included in the study, with 15 patients in the control group and the other 15 patients (test group) were administered brown flaxseed gel following flap surgery. The included patients were allocated into test and control groups through simple randomisation. Postoperative flap surgery, the Early Healing Index (EHI), and healing scores were evaluated at the 1st and 2nd weeks. Salivary glutathione peroxidase levels were also assessed at the 1st and 2nd weeks following periodontal therapy. An Independent t-test was used to compare the mean values between the test group and the control group. Results: The mean age of the eligible participants was 35.6±4.57 years. Better healing was observed in the test group compared to the control group in the 1st postoperative week, as recorded by the EHI with a mean of 2.96±0.90 in the test group and 2.06±0.70 in the statistically significant control group. Salivary glutathione levels were significantly increased in the test group with a mean concentration of 14.1±.78 mu/mL and 10.5±0.42 mu/mL in the control group at the end of the 2nd week, respectively. Conclusion: Brown flaxseed gel is an efficacious therapeutic agent in improving periodontal wound healing and also has prudent antioxidant activity. [ABSTRACT FROM AUTHOR]

Pine nut shells are waste lignocellulosic residues from the production of edible pine nut kernels that are generally only used for energy production by combustion. Lignocellulosic feedstocks, such as pine nut shells, may be valorized namely by their integration into biorefinery schemes. This article set out to analyze the chemical composition, morphology, antioxidant, and fuel properties of pine nut shells from Pinus pinea obtained from two different locations in Turkey. Pine nut shells have a rough surface with small intercellular pores. Lignin (50–56%) and potassium (1486–1833 mg kg−1) are the principal organic and inorganic components of pine nut shells. The hydrophilic extracts (72.9–80.6% of pine nut shell extractives) contain a high amount of phenolics (up to 455.5–288.4 mg GAE g−1 extract for ethanol and water solvents, respectively) and have good antioxidant properties. The calorific value was 20.6–20.7 MJ kg−1, and pyrolysis activation energy of pine nut shells ranges between 122 and 222 kJ mol−1. The pine nut shells are potential feedstocks for biomass biorefineries integrating thermochemical and chemical platforms, for applications ranging from adsorbents and chemicals to advanced functional materials. [ABSTRACT FROM AUTHOR]

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In order to optimize the fermentation process conditions of mulberry leaf tea and explore the changes in antioxidant activity of mulberry leaf tea after fermentation. This experiment used response surface analysis to determine the optimal process conditions for fermenting mulberry leaf tea under three variable conditions: Fermentation temperature, fermentation time, and inoculation amount of Aspergillus niger. The content of bioactive substances and antioxidant properties in fermented mulberry leaf tea were determinated. The findings indicated that 5 days and 16 hours of fermentation duration, 30 ℃ of fermentation temperature, and 16.55% of inoculation amount were the ideal process parameters, and that the fermented mulberry leaf tea scored as high as 90 on the sensory scale under these conditions. In addition, the content of total flavonoids, total polysaccharides, polyphenols, free amino acids, rutin, and quercetin in fermented mulberry leaf tea increased by 14.39%, 12.67%, 2.90%, 3.46%, 81.13%, and 19.35%, respectively, compared to mulberry leaf green tea. Tea brown pigment with a content of 7.55%±0.37% was also detected in fermented mulberry leaf tea. In addition, the scavenging rate of hydroxyl radicals, DPPH radicals, superoxide radicals and the chelating rate of divalent iron ions of fermented mulberry leaf tea at the concentration of 1/1000 (g/mL) were 1.16, 1.07, 1.06 and 0.82 times higher than that of mulberry leaf green tea, respectively. The results of this study provide theoretical basis and references for further development and application of mulberry leaf in the future.

This study was performed in order to investigate the impact of steaming and boiling on the color, free and ester-type astaxanthin contents and in vitro antioxidant activity of different parts of crayfish. The results demonstrated that both cooking treatments had significant effects on the astaxanthin contents, color, and antioxidant activity of the different parts of crayfish. The astaxanthin contents of all crayfish parts increased initially and then declined with cooking time. Fresh crayfish tail shells were found to contain free astaxanthin and five astaxanthin monoesters. Free astaxanthin and one astaxanthin monoester were found in boiled crayfish tail shells, suggesting that boiling could promote the hydrolysis of esterified astaxanthin and the consequent generation of 98% free astaxanthin. With cooking time increasing, the L* value of crayfish increased slowly, and the a* value initially increased and later decreased, while the W value showed no significant change. Moreover, the a* value was strongly correlated with the astaxanthin content (r > 0.4). Both hydroxyl and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity increased first and subsequently declined. All parts of crayfish maintained high scavenging capacity against 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radicals. For all parts of steamed crayfish, astaxanthin contents showed a strong correlation with DPPH radical scavenging capacity (r > 0.9), but had a significant positive correlation with hydroxyl radical scavenging capacity for both claws and meat (P 0.9, P < 0.05).

Introduction: Flaxseed is known for its anti-inflammatory and antioxidant properties, which could be attributed to periodontal wound healing. Early wound healing contributes to favourable treatment outcomes. Glutathione peroxidase is a ubiquitous antioxidant biomarker known for its scavenging action of free radicals, thereby maintaining the health of periodontal tissues. Aim: To evaluate the additive effect of brown flaxseed gel following surgical periodontal therapy. Materials and Methods: This randomised controlled trial was conducted at the Department of Periodontics, Saveetha Dental College in Chennai, Tamil Nadu, India from November 2023 to February 2024. Total of 30 patients were included in the study, with 15 patients in the control group and the other 15 patients (test group) were administered brown flaxseed gel following flap surgery. The included patients were allocated into test and control groups through simple randomisation. Postoperative flap surgery, the Early Healing Index (EHI), and healing scores were evaluated at the 1st and 2nd weeks. Salivary glutathione peroxidase levels were also assessed at the 1st and 2nd weeks following periodontal therapy. An Independent t-test was used to compare the mean values between the test group and the control group. Results: The mean age of the eligible participants was 35.6±4.57 years. Better healing was observed in the test group compared to the control group in the 1st postoperative week, as recorded by the EHI with a mean of 2.96±0.90 in the test group and 2.06±0.70 in the statistically significant control group. Salivary glutathione levels were significantly increased in the test group with a mean concentration of 14.1±.78 mu/mL and 10.5±0.42 mu/mL in the control group at the end of the 2nd week, respectively. Conclusion: Brown flaxseed gel is an efficacious therapeutic agent in improving periodontal wound healing and also has prudent antioxidant activity.

The study revealed a correlation between the cytotoxicity and antioxidant activity of iron oxide nanopowders produced by the radiation-chemical method and the choice of precursors (iron (III) nitrate or iron(II) sulfate), and the temperature of pre-annealing of the synthesized product, and also irradiation with accelerated electrons. Notably, high and lowabnormal cytotoxicity of aqueous suspensions of samples S300 and S400, respectively, annealed at temperatures of 300 and 400 °C, was observed for the first time at all concentrations (0.1–1.0 ml/mg). The likely cause of this abnormal cytotoxicity was identified as alterations in the textural and structural properties of NP after annealing.Furthermore, a significant impact of electron beam irradiation on the antibacterial and antioxidant properties of both unannealed and annealed iron oxide NP was discovered with irradiated samples exhibited lower cytotoxicity compared to non-irradiated ones. Additionally, the deposition of nanosilver on the surface of iron oxide powders was found to significantly influence their biological properties, with the survival of Vero cell cultures being dependent on the composite concentration in the aqueous suspension. A study of the oxidative stress of composites based on iron oxides coated with silver showed that they significantly increased cell viability, and at a concentration of 1 mg/ml provided complete mitigation of oxidative stress in cells. • The cytotoxicity of iron oxide nanopowders is dependent on electron irradiation. • The sample of iron oxide annealed at 400 °C showed an unusually high level of cytotoxicity. • Cytotoxicity of iron oxide nanopowders may depend on silver coating. • Silver coating on iron oxide has a compensatory effect on oxidative stress in cells. [ABSTRACT FROM AUTHOR]

The purpose of this study was to compare the efficacy of citrus peel phenolic compounds extracted using carboxylated multi -walled carbon nanotubes (MWCNT –COOH) with common synthetic antioxidants [butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT)] in stabilizing sunflower oil (SO) during frying (180 ± 5 °C, 24 h). To evaluate the antioxidant activity of these compounds, total phenolic, and flavonoid contents, reducing power, ABTS scavenging activity, β -carotene bleaching ability, and 1, 1 -diphenyl - 2 - picrylhydrazyl (DPPH) radical scavenging activity were measured. Extracts were combined at various concentrations (100 -1000 ppm) with SO, and both synthetic antioxidants were standardized at 200 ppm. Thermal -oxidative stability was investigated by assessing the change in peroxide value (PV), color, free fatty acid (FFA) content, conjugated diene value (CDV), and thiobarbituric acid (TBA). Bitter orange peel extract (BPE) displayed a higher content of phenolic compounds and antioxidant activity. At 1000 ppm, it showed a lower FFA content, PV, TBA, and CDV. It can be used as an alternative to synthetic antioxidants. As a result, citrus peel phenolic compounds extracted with MWCNT –COOH can be used as preservatives in frying oils. [ABSTRACT FROM AUTHOR]

Lemongrass (genus Cymbopogon) is commonly used in foods, beverages, cosmetics, pharmaceuticals, and material science. Cymbopogon ambiguus A. Camus, the Australian Native Lemongrass, is a lesser-known member of the genus Cymbopogon, and research on this plant is scarce. Australian Indigenous people use the stalks and leaves of C. ambiguus as teas. Dried chopped leaves are also used as herbs in cooking. The aim of this study was to determine the proximate composition and bioactive properties of Australian native lemongrass (C. ambiguus). Antimicrobial capacity was carried out using the well diffusion method, antioxidant capacity by the FRAP method, and antidiabetic capacity by using the α-glucosidase inhibitory activity assay. The results obtained in the current study were compared with previously published literature on lemongrass (C. citratus). The results showed that C. ambiguus has lower fat and protein content and lower antioxidant and antimicrobial capacities than C. citratus, but it is very rich in fibre (67.55%) and has strong α-glucosidase inhibitory capacity. The total phenolic and total flavonoid content determined in the aqueous extract of C. ambiguus are also notable. The results of the present study showed that Australian native lemongrass has promising bioactive potential to be used as an alternative native herbal tea.

This research was conducted to study the effects of organic selenium (Se) supplements at different levels on pork loin quality during storage. Fifteen pork loins were procured randomly from three groups, Con (fed basal diet), Se15 (fed 0.15 ppm organic Se along with 0.10 ppm inorganic Se), and Se45 (fed 0.45 ppm organic Se along with 0.10 ppm inorganic Se). Each sample was analyzed for Se contents, antioxidant properties (glutathione peroxidase [GPx] activity, 2,2′-azinobis-[3-ethylbenzothiazoline-6-sulfonic acid] [ABTS] and 2,2-diphenyl-1-picrylhydrazyl [DPPH] radical scavenging activities, 2-thiobarbituric acid reactive substances), physicochemical properties (water holding capacity, pH, color), and metabolomic analysis during 14-day storage period. Se45-supplemented group showed significantly higher Se contents and GPx activity than the other groups throughout the storage period. However, other antioxidant properties were not significantly affected by Se supplementation. Selenium supplementation did not have an adverse impact on physicochemical properties. Nuclear Magnetic Resonance-based metabolomic analysis indicated that the selenium supply conditions were insufficient to induce metabolic change. These results suggest that organic Se (0.15 and 0.45 ppm) can accumulate high Se content in pork loins without compromising quality.

Abstract Foods enriched with plants have gradually become an area of increasing research interest because plant ingredients may offer several positive effects on human health and the body. The aim of our study was to develop biscuits fortified with three different types of edible flowers (marigold, lavender, and rose) and examine their physical and antioxidant characteristics, as well as consumer acceptability. The antioxidant properties and characterization of biscuits highlighted that edible flowers may cause increased total polyphenol and total flavonoid yields, as well as DPPH radical scavenging activities. Concerning biscuits fortified with rose petals, the total monomer anthocyanin content was also raised. In addition, the results showed that the antioxidant properties of biscuits increased with increasing concentration (from 2.5% to 5.0%) of edible flowers. Despite this, the consumer acceptability results clearly showed that the addition of marigold and lavender at a concentration of 5.0% caused significantly decreased overall acceptance. We found that the fortification step may increase the spread ratio, which is an important quality attribute of biscuits. We found slight variations in the diameter, thickness, and baking loss parameters of fortified biscuits compared to the control. All in all, the best results were obtained when the biscuits were fortified with rose petals at a concentration of 5%.

Emodin (E), the main active ingredient in rhubarb, is a hydrophobic molecule. Micellar casein (MC) is the natural state of caseins in milk. In this study, the interaction between MC and E was calculated by fluorescence analysis with the addition of pectin (P). The average size and structure of P-MC@ E complexes were analyzed, as well as their DPPH free radical and ABTS cationic radical scavenging activities. In addition, the release profiles of emodin from the complexes were evaluated by a simulated gastrointestinal digestion experiment. Results showed that the major interaction between MC and emodin was hydrophobic forces in the P-MC system with the ratio of P to MC in the range of 0:10 - 5:5, the binding constant of which was greater than 103. With the increase of pectin content, the particle size of P-MC@ E complexes increased gradually, but its infrared spectra did not change significantly. Furthermore, the DPPH free radical and ABTS cationic radical scavenging activities of the complexes were significantly higher than those of free emodin, which increased with the increase of pectin content. After binding with P-MC, the release rate of emodin during simulated gastrointestinal digestion decreased. The results could provide basic references for the loading and delivery of emodin. [ABSTRACT FROM AUTHOR]

A new Si 3 N 4 coating was proposed and prepared as bonding layer for improving the high temperature thermal shock resistance of carbon/carbon composites (C/C). It is found that the mass loss of the AO20/Si 3 N 4 coating was 0.60% after oxidation at 1723 K for 69 h in air, and 2.86% after oxidation at 1673 K for 134 h. In particular, the coating sample has excellent thermal shock resistance, where the mass loss of the sample is only 0.03% after 33 times of thermal shock from 1673 K to room temperature. The excellent oxidation and thermal shock resistance are mainly attributed to the better thermal expansion mismatch of the coatings, self-healing ability of the glass layer, and the formation of Si 2 N 2 O, which expected to enhance the potential application of C/C in more severe thermal shock environment. [ABSTRACT FROM AUTHOR]

"Morzeddhu" in the local dialect of Catanzaro ("Morzello" in Italian) is an official typical dish of the capital of the Calabria region. It is a peasant dish, almost unknown at an international level, that labels, in an extraordinary way, the culinary identity of Catanzaro, a city founded around the X century. After America's discovery, its preparation was optimized and definitively fixed. Its recipe is strictly based on a cow's "fifth quarter" combined with spicy and typical Mediterranean vegetables. Remarkably, no pork meat is used, and when all traditional ingredients are included in the complex and quite long preparation of this special dish, it can deserve the title of "Illustrissimo". This review provides a scientific description of Illustrissimo, emphasizing its unique properties and connection to the circular economy, food security, and the Mediterranean diet. We also highlight its unique quality compared to other alternatives through an analysis of their nutritional facts and bioactive compounds. Nutritionally, offal and fifth quarter components are a rich source of high-quality protein, with lower levels of total fat and saturated fatty acids compared to other meat cuts. In essence, this dish offers a great example of a high-quality yet affordable meal, aligning perfectly with a Mediterranean diet. [ABSTRACT FROM AUTHOR]

Coffee ranks as the second most consumed beverage globally, and its popularity is associated with the growing accumulation of spent coffee grounds (SCG), a by-product that, if not managed properly, constitutes a serious ecological problem. Analyses of SCG have repeatedly shown that they are a source of substances with antioxidant and antimicrobial properties. In this study, we assessed SCG as a substrate for the production of edible/biodegradable films. The κ-carrageenan was utilized as a base polymer and the emulsified SCG oil as a filler. The oil pressed from a blend of Robusta and Arabica coffee had the best quality and the highest antioxidant properties; therefore, it was used for film production. The film-forming solution was prepared by dissolving κ-carrageenan in distilled water at 50 °C, adding the emulsified SCG oil, and homogenizing. This solution was cast onto Petri dishes and dried at room temperature. Chemical characterization showed that SCG increased the level of polyphenols in the films and the antioxidant properties, according to the CUPRAC assay (CC1 23.90 ± 1.23 µmol/g). SCG performed as a good plasticizer for κ-carrageenan and enhanced the elongation at the break of the films, compared with the control samples. The solubility of all SCG films reached 100%, indicating their biodegradability and edibility. Our results support the application of SCG as an active and easily accessible compound for the food packaging industry. [ABSTRACT FROM AUTHOR]

The polysaccharides were extracted from the leaves of Mallotus oblongifolius (MO) using an ultrasonic-assisted extraction method in this study. The main variables affecting the yield of polysaccharides extracted from Mallotus appallatus (MOPS) were identified and optimized while concurrently investigating its antioxidant capacity, hypoglycemic activity, and digestive properties. The results indicated that the optimal ultrasound-assisted extraction of MOPS involved an ultrasound power of 200 W, a liquid-to-solid ratio of 25:1 (mL:g), an extraction temperature of 75 °C, and an ultrasound time of 45 min, leading to an extraction yield of (7.36 ± 0.45)% (m/m). The MOPS extract exhibited significant scavenging activity against DPPH and ABTS radicals with IC50 values of (25.65 ± 0.53) μg/mL and (100.38 ± 0.38) μg/mL, respectively. Furthermore, it effectively inhibited the enzymatic activities of α-glucosidase and α-amylase with IC50 values of (2.27 ± 0.07) mg/mL and (0.57 ± 0.04) mg/mL, respectively. The content of MOPS remained relatively stable in the stomach and small intestine; however, their ability to scavenge DPPH radicals and ABTS radicals and exhibit reducing power was attenuated, and the inhibition of α-amylase and α-glucosidase activity was diminished. In conclusion, the ultrasonic extraction of MOPS showed feasibility and revealed antioxidant and hypoglycemic effects. However, the activities were significantly reduced after gastric and small intestinal digestion despite no significant change in the MOPS content. [ABSTRACT FROM AUTHOR]

In this study, the synthesis of date seed nanoparticles (SNPs) was investigated using the acid hydrolysis method. Afterwards, the potential extraction of phenolics from the synthetized SNP using microwave was studied using water and methanol as recovery solvents. To accomplish this, the experiments were operated at different conditions following the response surface methodology (RSM). For the synthesis of SNPs, HCl concentration (38%), hydrolysis time (4 days), microwave power (0.5 kW), methanol concentration (80%), and solid/water ratio of 40/1 (w/v) were the main independent factors promoting particle size reduction and maintaining maximum TPC and bioactivities. UHPLC profiling of SNP extracts allowed the identification of 8 phenolic compounds in the methanol-based MAE samples, while only 6 compounds were detected in the water-based MAE extracts. The major phenolic constituents detected in the SNPs were 3,4-dihydroxy benzoic acid, ferulic acid, and p-coumaric acid. Herein, a successful and suitable approach for date seed waste valorization was proposed through SNPs synthesis with enhanced TPC, TFC, and antioxidant activities, being noteworthy to be used in food applications. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the effects of maleic acid (MA), salicylic acid (SA), and citric acid (CA) on alleviating the drought stress of a lettuce (Lactuca sativa L.) hydroponic culture. The effect of these organic acids was tested under stress conditions induced by polyethene glycol (PEG 6000) at 5% and 7.5% concentrations. Drought stress reduced the fresh and dry matter yields of plants. The acid treatment caused increasing tendencies in the fresh weight yield:control (SA, MA), PEG 7.5% (SA, MA, CA)) and dry weight yield (control (SA, MA), PEG 5% (MA), PEG 7.5% (SA, MA)). The acid treatment also enhanced the nutrient uptake of stressed plants: SA: N (PEG 7.5%), K (PEG 5 and 7.5%); MA: N, P, K, Ca (PEG 5 and 7.5%). This work found that chlorophyll a and b amounts did not change under applied experimental conditions. Most parameters of chlorophyll fluorescence did not depend on either the level of applied water stress (PEG level) or the type of spraying. Drought stress increased leaf superoxide anion (O2•−) and malondialdehyde (MDA) levels but decreased H2O2. Proline (Pro) and phenolic compounds (TFC), including flavonols (Fla), accumulated more in stressed plants. Drought stress also affected the chlorophyll fluorescence. Our results suggest that acids can improve plant tolerance to drought stress by boosting the antioxidant defence system and reducing the oxidative damage caused by reactive oxygen species. [ABSTRACT FROM AUTHOR]

The genus Tordylium L. (Apiaceae) is distributed in almost all the countries bordering the Mediterranean. They are plants widely used in ethnomedicine in various countries, especially in the Eastern part of Mediterranean, and, furthermore largely used as food. Consequently, in order to evaluate not only the chemical aspects but also the biological properties, the essential oil (EO), obtained from the Sicilian accession of Tordilym apulum L., not previously studied, were investigated. The chemical composition of the essential oil, obtained by classical hydrodistillation and GC-MS analysis, showed the occurrence of large amount of monoterpene hydrocarbons (68.8%) containing huge quantity of β-cis-ocimene (65.0%). The second most abundant metabolite was octyl hexanoate (14.4%), that can be considered a marker of genus Tordylium. ROS levels and the activity of antioxidant enzymes SOD and CAT on normal and OZ-stressed PMNs were measured in order to study the effects of EO of T. apulum. [ABSTRACT FROM AUTHOR]

Dendrobium officinale Kimura & Migo is a perennial herbaceous plant of the genus Dendrobium in the family of Orchidaceae with high medicinal value. Melatonin (MT) is an indole-like tryptamine with functions such as regulating plant growth and development. This experiment investigated the effects of different concentrations of MT on the growth and development of protocorms of D. officinale protocorm-like bodies (PLBs). The results showed that the changes in morphological indicators such as color, cluster size, and surface changes were more significant under 75 µM MT than those of 0 µM (CK), and the appearance of white on the PLB surface was expedited, which was more conducive to the proliferation of PLBs. MT treatment of 100 µM inhibited the differentiation of adventitious buds, and the contents of photosynthetic pigments, polysaccharides, and flavonoids were significantly increased. Moreover, as compared with CK, the activities of superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT) in PLBs increased significantly, while the content of malondialdehyde (MDA) decreased gradually with 75 µM or less. In conclusion, a concentration of 75 µM melatonin can enhance the rapid propagation rate of D. officinale in vitro, providing insights into the effects of melatonin on the growth of tissue-cultured D. officinale seedlings. [ABSTRACT FROM AUTHOR]

Summary: Monochromatic light has been shown to improve the flavour quality of dried mushrooms, but its effect on the nutritional, bioactive, antioxidant, rehydration and textural properties has not been studied. In this study, the effects of monochromatic light on these qualities of the dried Suillus granulatus were investigated and the porous characteristics and spore morphology were observed. The results showed that contents of soluble sugars, soluble proteins, flavonoid, phenolics, DPPH and rehydration under blue light were higher on the sixth day, it was 1.85 times, 1.58 times, 1.27 times and 1.20 times of the lowest content, respectively. While ABTS and FRAP were higher on the ninth day. The values are 33.5% and 0.749 mmol/LFeSO4, respectively. The texture of rehydrated mushrooms was higher under red light and lower under blue light. Clear pore structure and severely deformed spores can be observed under blue light, revealing the reason why mushrooms have better qualities under light. Correlation analysis results showed that nutrients, active components, antioxidant activity and rehydration showed a strong positive correlation. Totally, blue light is a promising processing technology to improve the quality of dried mushrooms. [ABSTRACT FROM AUTHOR]

The influence of cubic and tetragonal systems of nano-sized ceramic barium titanate powder on hemolytic activity, free radical processes and antioxidant activity was studied. The physicochemical properties of BaTiO3 obtained by heat treatment in air at 800°C and 1200°C of the precursor synthesized by the sol-gel method were investigated. Based on X-ray phase analysis in conjunction with Raman spectra and heat capacity measurements, it was found that the crystal structure of BaTiO3 calcined at 1200°C is a tetragonal crystal system, while that of BaTiO3 calcined at 800°C is a cubic crystal system. The analysis of the scanning electron microscopy method in combination with the dynamic light scattering method showed a distribution of nanosized particles from 50 to 250 nm for BaTiO3 at 800°C and from 100 nm to 240 nm at 1200°C. Depending on the processing temperature, the powders were found to have different pore sizes: at 800°C - micropores and at 1200°C - mesopores. [ABSTRACT FROM AUTHOR]

Honey is a natural product that is used by a large number of people because of its distinctive compositional constituents, which have a considerable impact on its market value. The distinctive combination of amino acids and sugars found in honey's composition, along with its peptide content, could potentially provide several benefits to human health. During the past few years, cutting-edge techniques have been developed and used for the purpose of investigating, identifying, and characterizing peptides that are produced from honey bees. Therefore, the purpose of this review is to examine current trends and technological advancements in the study of honey bee-derived peptides, focusing on innovative and cutting-edge methods. Furthermore, this review explores various attributes of honey and its components, including the honey bee-derived peptide defensin-1. In addition, this review investigates various methods for separating and purifying peptides, as well as the factors that affect these methods. Additionally, defensin-1, a peptide produced by honey bees, is discussed along with its antioxidant and antimicrobial capabilities. In addition, this review focuses on cutting-edge and innovative omic methods used to study honey bee peptides, as well as the significance of artificial intelligence tools in their investigation. Consequently, the review paper delves into various significant obstacles faced by researchers and scientists studying honey bee peptides, while also offering an extensive range of fascinating opportunities and possibilities for future research for those interested in groundbreaking discoveries in this area. [ABSTRACT FROM AUTHOR]

In recent years, the utilization of natural components has become crucial across various industries, including medicine. Particularly in biomedical contexts, hydrogel materials are of significant importance. Therefore, the objective of this research was to develop and analyze hydrogel materials infused with vitamin C. A key focus of this study was to conduct multiple syntheses with varying levels of vitamin C to explore the feasibility of creating materials with adjustable properties. The produced hydrogels underwent comprehensive physicochemical evaluation. The findings of this examination verified the correlation between the vitamin C content and the specific characteristics of the hydrogels. It was determined from these results that the samples displayed both sorptive and antioxidative capabilities, enabling their potential application in wound dressings or other biomedical uses. A notable benefit of these hydrogels is their adaptability, allowing for modifications to achieve desired attributes tailored to particular applications. [ABSTRACT FROM AUTHOR]

Heracleum dissectum is rich in nutrients, but there is little research on its soluble dietary fiber (SDF). In this study, SDF from H. dissectum was extracted by enzyme extraction (E‐SDF), enzyme chemical extraction (EC‐SDF), and fermentation extraction (F‐SDF). The composition, molecular weight (Mw), structural characterization, and antioxidant activity of SDF extracted by the three methods were compared. This study showed that different extraction methods lead to differences in their structure. The Mw results showed that F‐SDF had the largest Mw, the structure of SDF could be destroyed by enzymatic hydrolysis, and large molecules could be converted into small molecules. The monosaccharide composition analysis showed that the main sugars of E‐SDF, EC‐SDF, and F‐SDF were galacturonic acid and galactose, and the main components of the three SDF samples were hemicellulose hydrolyzed pectin and soluble polysaccharide. Notably, E‐SDF had the greatest antioxidant effect at the same concentration. In summary, different extraction methods can affect the structure and antioxidant capacity of H. dissectum SDF, among which E‐SDF has potential as a functional food ingredient. [ABSTRACT FROM AUTHOR]

Drying kinetics of roots of Euphorbia condylocarpa M.Bieb. plant was studied. The root slices were dried at four temperature levels, also in shadow as control in three replications. The dried samples were considered for evaluation the total phenolic compounds (TPCs), free radical scavenging capacity inhibitory 2, 2-diphenyl-1-picrylhydrazyl, inhibiting gram-negative and gram-positive bacteria of Pseudomonas aeruginosa, and Staphylococcus aureus. The obtained results were compared with control treatments. The analysis of variance showed a significant difference in 1% level for the main effects of temperature, thickness, and their interaction on drying time, TPC and changes of inhibiting P. aeruginosa and Staphylococcus aureus. The results indicated that the highest content of total phenolic compounds were obtained at 40 °C, and 7 mm, and increasing the free radical scavenging capacity of 2, 2-diphenyl-1-picrylhydrazyl was achieved at 60 °C, and 7 mm. In addition, the highest inhibition zone values for the gram-positive bacterium of Staphylococcus aureus were obtained for the samples dried at 50 °C and thickness of 7 mm while the highest inhibition zone values for gram-negative bacterium of P. aeruginosa was obtained at 50 °C and 3 mm thickness. [ABSTRACT FROM AUTHOR]