ASSESSMENT OF COMMERCIAL HYDROCOLLOIDS, Neolitsea cassia LEAVES EXTRACT, AND SPIRULINA IN ENHANCING CRUMB PROPERTIES OF RICE-BASED LEAVENED FOOD PRODUCTS

SUMMARYResearch backgroundMastic tree (Pistacia lentiscus L.) of the Anacardiaceae family is an evergreen shrub from Mediterranean countries where it is used in traditional medicine. Analysis of P. lentiscus leaf, stem, fruit and root extracts showed high concentrations of principal groups of secondary metabolites (flavonoids, phenolic acids and tannins), suggesting the plant possesses great biological potential. Therefore, the aim of this research is to evaluate the impact of environmental parameters and the extraction solvent type on the concentration of phenols in mastic tree leaf extracts grown at four different locations along the Adriatic coast (Barbariga, Lun, Hvar and Vela Luka) during three phenological stages (early flowering, early fruiting and late fruiting).Experimental approachSince mastic tree plant has phenolic compounds with different structures and chemical properties, ethanolic and methanolic leaf extracts were analysed using high-performance liquid chromatography (HPLC) coupled with UV/Vis PDA detector. Phenolic compounds were identified by comparing the retention times and spectral data with those of standards at 280 and 340 nm.Results and conclusionsIn all samples, phenolic acids and flavonol glycosides were quantified, while catechin was quantified only in methanolic extracts. The 5-O-galloylquinic acid was determined as a predominant phenolic compound in all samples followed by monogalloyl glucose, 3,5-di-O-galloylquinic acid, 3,4,5-tri-O-galloylquinic acid and gallic acid, respectively. Myricetin-3-O-rhamnoside was found to be the predominant flavonol glycoside followed by myricetin-3-O-glucoside, myricetin-3-O-glucuronide, quercetin-3-O-rhamnoside and derivative of flavonol glycoside. The mass concentration of these compounds significantly varied during different phenological stages, at different growing locations and used extraction solvents. The highest phenolic mass concentration was determined in the samples harvested at Hvar growing location and extracted in 80% methanol. The highest total phenolic acid mass concentration was obtained in the samples harvested during the flowering phenological stage and the highest total flavonoid mass concentration in the samples harvested during the early fruiting stage.Novelty and scientific contributionThe obtained data provide a better understanding of the P. lentiscus species phenolic concentration, which can lead to further investigations regarding the valorisation of mastic tree leaves as pharmaceutical products or as food products with added value.

Agriculture, around the globe, is facing great challenges including the need to increase the production of nutrient-dense food and to withstand climate change’s impact on water and soil conservation. Among these challenges, drought stress is considered the most overwhelming danger for the agriculture sector. Organic plant growth ingredients are frequently used to enhance the growth and production of field crops cultivated in normal and unfavorable conditions. The present study was designed to explore whether leaves extracted from various landraces of Moringa could play a defensive role against drought stress in rice. Seedlings were grown under three water conditions, i.e., normal conditions (control; 100% field capacity), moderate (75%), and severe drought (50%). Leaf extracts obtained from four Moringa landraces were used as foliar spray at the tillering, panicle initiation, and grain filling stages of cultivating rice plants. The levels of water stress negatively influenced photosynthetic pigment synthesis, gas exchange traits, antioxidant activities, and yield and grain quality parameters. Leaf extracts, at the rate of 3%, from all the landraces significantly enhanced the biochemical, physiological, and yield-related attributes of rice plants under normal and unfavorable growth conditions. Particularly, leaf extract from the Faisalabad landrace was the most effective biostimulant to increase photosynthetic (8.2%) and transpiration (13.3%) rates, stomatal conductance (8.3%), chlorophyll a (15.9%) and b (9.7%) contents, and carotenoids (10.4%) as compared to water spray. The maximum photosynthesis rate was observed at 14.27 µmol CO2 m−2 s−1 via application of leaf extract from the Faisalabad landrace followed by the DG Khan (13.92 µmol CO2 m−2 s−1) and Multan (13.9 µmol CO2 m−2 s−1) landraces, respectively. Improved grain yield (25.4%) and grain quality (an increase of 10.1% in amylose with a decrease of 2.8% in amylopectin) in rice plants along with enzymatic activities such as catalase (21.2%), superoxide dismutase (38.6%), and ascorbate peroxidase (24.3%) were observed at the peak after application of leaf extract from the Faisalabad landrace. The maximum grain yield of 53.59 g per plant was recorded when using Faisalabad landrace leaf extract and the minimum (40 g) using water spray. It is concluded from the findings of the current experiment that leaf extract from the Faisalabad landrace possesses higher biostimulant potential than other landraces and can be applied to mitigate the adverse impacts of drought stress with higher productivity and improved grain quality of rice.

Because processing and storage conditions affect several beef quality attributes, the food industry uses a variety of synthetic antioxidants. However, some synthetic antioxidants have been questioned regarding its safety, and thus the interest in using natural antioxidants in food products is increasing. This paper aimed at assessing leaf aqueous extracts of Rosemary (Rosmarinus officinalis Linnaeus) and Pitanga (Eugenia uniflora Linnaeus) as antioxidants in beef cold storage. After 48h storage, patties added of Rosemary leaf extracts showed increased pH. Patties added of Pitanga extracts had the lowest a* color values. Oxymyoglobin levels were significantly higher for Negative control, than for Pitanga treatment. The 10% extract addition increased lipid oxidation of beef patties. Correlation coefficients between lipid and myoglobin oxidations were all above 0.85. Pitanga leaf extracts negatively influenced beef color, probably because of its higher chlorophyll content. Lipid oxidation of beef patties was increased with the addition of leaf extracts. The inclusion of 10% leaf extract into beef patties seems not suitable, because it may enhance the amount of prooxidant compounds, as well as the amount of substances capable of reacting with lipid secondary products. Correlations between lipid and myoglobin oxidations demonstrated strong relationship.

Despite extensive research on the chemical composition of elderberries and their numerous uses in pharmaceutical, beverage, and food production, there is still a lack of knowledge about Sambucus nigra leaves and flowers' antimicrobial activity against plant pathogens. In this study, the phytoconstituents of their aqueous ammonia extracts were first characterized by infrared spectroscopy and gas chromatography-mass spectrometry. The major phytocompounds identified in the flower extract were octyl 2-methylpropanoate; 3,5-dihydroxy-6-methyl-2,3-dihydropyran-4-one; propyl malonic acid; adenine; and 1-methyl-2-piperidinemethanol. Concerning the leaf extract, 1,6-anhydro-β-D-glucopyranose; oleic acid; 2,1,3-benzothiadiazole; 2,3-dihydro-benzofuran; and 4-((1E)-3-hydroxy-1-propenyl)-2-methoxyphenol and other phenol derivatives were the main constituents. The potential of the extracts to act as bioprotectants was then investigated against three almond tree pathogens: Diaporthe amygdali, Phytophthora megasperma, and Verticillium dahliae. In vitro tests showed higher activity of the flower extract, with EC90 values in the 241-984 μg·mL-1 range (depending on the pathogen) vs. 354-1322 μg·mL-1 for the leaf extract. In addition, the flower extract led to full protection against P. megasperma at a dose of 1875 μg·mL-1 in ex situ tests on artificially-infected excised almond stems. These inhibitory concentrations were lower than those of commercial fungicides. These findings suggest that S. nigra aerial organs may be susceptible to valorization as an alternative to synthetic fungicides for the protection of this important crop.

Introduction: The use of synthetic preservatives such as formalin in food products, especially tofu, has raised serious health concerns, including the risk of cancer. Objective: As a solution, this study aims to evaluate the potential combination of bay leaf extract (Syzygium polyanthum) and garlic (Allium sativum) as a natural preservative to replace synthetic preservatives in tofu. Method: The study was conducted using a completely randomized block design (RCBD) with variations in extract concentration and tofu storage duration, as well as testing of physicochemical, microbiological, and sensory characteristics. Results and Discussion: The results showed that bay leaf extract produced a dark green color with a strong aroma, while garlic extract maintained a white color with a distinctive aroma without changes in texture. The combination of both extracts gave a complex aroma but showed black spots and mold growth on the 6th day of storage. Microbiologically, the combination of bay leaf and garlic extracts effectively reduced the number of Escherichia coli to below the detection limit, but slightly increased the total coliform count. Conclusion: The conclusion of the results is there the combination of bay leaf and garlic extracts can improve the sensory quality of tofu and reduce pathogenic bacteria, but further management is needed to ensure the microbiological safety of the product.

Eggs are a source of protein that can be processed into various food products. One of these processed egg products in Asia is pindang eggs, which undergo a tanning process using natural tannin sources. This study aims to determine the effects of egg tanning using different leaf extracts as tannin sources on the physicochemical and microbiological characteristics of pindang eggs. This experimental study used a completely randomized design with different tannin sources: P1 (Catappa leaves), P2 (Moringa leaves), and P3 (Stevia leaves). The physicochemical and microbiological quality analyses included texture profile, color, proximate composition, and total microbial count. The hardness values of pindang eggs were 37.01N, 42.94N, and 41.44N, respectively. The protein content of pindang eggs was 14.91%, 17.12%, and 13.12%, while the fat content was 5.67%, 5.06%, and 4.43%, respectively. The antioxidant activity of the eggs was 11.48%, 14.81%, and 33.98% for P1, P2, and P3, respectively. On day 0, total microbial counts were 6.46, 5.84, and 6.82 CFU/g, but after three days, all samples were too numerous to count (TNTC). This study concluded that egg tanning with different tannin sources from various plant leaves significantly affects the physicochemical properties of pindang eggs.

The activity of leaf extracts, fractions, and isolated compounds from Ptaeroxylon obliquum against nine phytopathogenic fungi and the nematode Meloidogyne incognita

The features of the use of laurel leaf extracts in food production are considered. The characteristics of the main substances contained in the leaves of the Noble laurel are listed. The chemical composition of Noble laurel proves the prospect of using extracts in food production. The extraction and environmental advantages of extraction with liquefied gases were analyzed, traditional methods of extracting vegetable oil, as well as their comparative characteristics were given. The stages of the technological process of extraction of laurel oil using liquefied chladone are shown, the organoleptic characteristics of the final product are evaluated. In the process of chemical analysis of the refrigerant extract, it was determined that the use of the modern method of chladone extraction with liquefied gases allows extracting the extract with a significantly larger amount of aroma-forming substances. The obtained values of the number of aroma are compared with the indicators of aqueous-alcoholic extract, which exceed the latter several times. Studies of extracts by gas chromatography have been described, as a result of which more than 50 components have been identified, among which fatty acids and ether derivatives are of particular interest. It was revealed that the chladone extract of laurel leaves retains the color, smell and taste of the original plant materials. The results of gas chromatography were compared with literature data on the qualitative composition of bay leaf extracts obtained by microwave extraction and supercritical fluid extraction, as a result of which it was established that chladone extract of bay leaf has the same dominant compound 1,8-cineole. Of particular value are eugenol derivatives, which can act as antioxidant supplements in the treatment of cancer.

One of the efforts to produce functional foods is using ingredients containing health-beneficial bioactive compounds. Another way to produce functional foods is fermentation generating bioactive compounds or fortification with the bioactive compound extract. An ingredient historically believed to have benefits on health is moringa (Moringa oleifera) leaf powder. Moringa leaf powder is a valuable source of functional ingredients, including protein, vitamins, minerals, and phytonutrients such as carotenoids, tocopherols, polyphenols, flavonoids, alkaloids, and tannins. However, moringa is a plant that is distributed in various tropical countries in the world. Its quality depends on geographical differences, cultivars, environmental conditions, seasons, genotypes, and varieties. This article reviews the bioactive compounds of moringa leaf powder and the characteristics of moringa leaf powder extract. The effect of moringa leaf powder fortification on food product characteristics is also discussed. Moringa leaf powder possesses many pharmacological properties, such as anticancer, anti-inflammatory, hepatoprotective, cardioprotective, and antioxidant ones. The bioactivity of leaf extract is extracting solvent dependent. Therefore, fortification results in nutritional improvement and increasing health benefits of food products. However, the adverse effect is found in sensory. Thus properties, thus the moringa leaf powder fortification level usually is less than 10%. Changes in the functional properties of foods due to moringa leaf powder fortification have been studied to a limited extent. A low level of fortification might not affect the properties of food products. Therefore, moringa leaf powder is potentially used as a functional food ingredient. Some studies reported the toxicological effects of moringa leaf powder and the use of this ingredient, should be below the harmful doses.

Background: The aim of this research was to evaluate the effects of leaf packaging materials (Terminalia catappa; Theobroma cacao and Thaumatococcus daniellii) on the quality of selected food products where they are traditionally used as short-term packaging materials. Methods: Antimicrobial properties of the three leaf extracts on spoilage and pathogenic microorganisms were studied using standard methods. GC-MS analysis was carried out on the leaves and food products wrapped with them after processing. Results: All the leaf extracts showed antimicrobial properties against Escherichia coli, Staphylococcus aureus, and Salmonella typhi except for T. danielli that was not very effective against Bacillus cereus but was quite effective against the other microorganisms. Almond leaves transferred phthalic anhydride and oleic acid up to 90%) to the corn meal concentrate (Agidi) wrapped in it. Gamma sitosterol was found in the “ugba” product wrapped with cocoa leaves. T. daniellii leaves transferred phthalic anhydride (68.5%); Bi-(-ethylhexyl) phthalic acid (87.22%) and gamma sitosterol (91.8%) to the food product (bean pudding). Gamma sitosterol possess antihyperlipidaemic activity while phthalic anhydride possesses anti-viral properties. Conclusion: Terminalia catappa, Theobroma cacao and Thaumatococcus danielli leaves possess anti-microbial properties against food spoilage and pathogenic microorganisms. Bioactive compounds in the leaf packages were transferred to the food products during domestic processing. Some of these compounds promote healthy living.

Hydrocolloid from tamarillo (Solanum betaceum Cav.) puree was extracted using water and characterised for the first time. Proximate compositions of the extracted hydrocolloid were also determined. Functional characteristics such as water-holding capacity, oil-holding capacity, emulsifying activity, emulsion stability, foaming capacity and stability of the hydrocolloid were evaluated in comparison to that of commercial hydrocolloids. Its functional groups and degree of esterification were determined using Fourier Transform Infrared (FT-IR) spectroscopy. Monosaccharide profiling was done using reverse-phase high pressure liquid chromatography (RP-HPLC). Screening of various fruits for high hydrocolloid yield after water extraction resulted in tamarillo giving the highest yield. The yield on dry weight basis was 8.30%. The hydrocolloid constituted of 0.83% starch, 21.18% protein and 66.48% dietary fibre with 49.47% degree of esterification and the monosaccharides identified were mannose, ribose, rhamnose, galacturonic acid, glucose, galactose, xylose and arabinose. Higher oil-holding capacity, emulsifying activity and emulsion stability compared to commercial hydrocolloids propose its possible application as a food emulsifier and bile acid binder. Foaming capacity of 32.19% and good foam stabilisation (79.36% of initial foam volume after 2 h of foam formation) suggest its promising application in frothy beverages and other foam based food products. These findings suggest that water-extracted tamarillo hydrocolloid can be utilised as an alternative to low methoxyl pectin.

Chia seeds are a healthy source of omega-3 fatty acids and dietary fibre. The effects of different drying methods (freeze-drying and oven-drying) on the functional properties (water holding capacity, oil holding capacity and colour analysis) and physicochemical characteristics (scanning electron microscopy) of chia mucilage powder (Salvia hispanica L.) including comparison with xanthan gum, hydroxypropyl methylcellulose (HPMC), and arabic gum were investigated. Chia mucilage dried in a freeze dryer (FD) showed significantly higher (p<0.05) values of water holding and oil holding capacities compared to chia mucilage dried in air convection heat oven (ACHO), xanthan gum, HPMC and arabic gum. It also showed a higher L* value (lightness) than ACHO, HPMC, and xanthan gum but lower values of a*, b*, c*, BI, and ΔE than ACHO and xanthan gum. The morphology of FD is smaller, more uniform in size, with a fine fibrous relative structure compared to ACHO. FD is a novel mucilage that could potentially be used as a functional and environmentally friendly hydrocolloid for human consumption and significantly better than commercial hydrocolloids. These results can also help to select successful drying methods for food products based on their functional and physicochemical characteristics.

The present study aimed to evaluate the effects of incorporating different concentrations (1% and 2%) of Malvaviscus arboreus flower (FE) and leaf (LE) extracts as functional ingredients in goat milk yogurt. This study analyzed the impact of these formulations (YFE1%, YFE2%, YLE1%, and YLE2%) on the physicochemical, bioactive, antioxidant, rheological, textural, and sensory properties of goat yogurt over a 28-day storage period. Including FE and LE extracts significantly enhanced the yogurt’s antioxidant activity, reaching up to 10.17 µmol TEAC/g, and strengthened its ability to inhibit lipid oxidation during storage. This study also observed a reduction in the viability of lactic acid bacteria, particularly L. delbrueckii subsp. bulgaricus, suggesting that the extracts may have antimicrobial properties. Notably, using FE, especially at a concentration of 2% (YFE2%), improved both antioxidant and textural properties while reducing syneresis by the end of the storage period. Sensory evaluations showed positive results for YFE1% and YFE2% formulations. These findings suggest that FE has significant potential as a functional food ingredient. This research lays the groundwork for future studies exploring the integration of Malvaviscus arboreus-based ingredients into functional food products, opening new possibilities for innovation in this field.

Nutritional composition, in vitro antioxidant and anti-diabetic potentials of Breynia retusa (Dennst.) Alston

Background: Since breast cancer is a major cause of mortality, investigation of the synergistic effect of Olea europaea L. leaf extract in combination with some cancer medications is important for obtaining cost-effective and high-achieving treatments for breast cancer. This study aims to investigate the potential effects of Olea europaea L. extract in inhibiting breast cancer cell growth and enhancing the efficacy of chemotherapy agents against breast cancer under in vitro conditions. Methods: We conducted an analysis of some minerals and vitamins of three different viscosities (200 V, 300 V, and 400 V as a natural food product) of Olea europaea L. leaf water-based extract (OWE) derived from a natural cold maceration. We investigated the cytotoxic effects of Olea europaea L. extract with different viscosities (200–400 V) and various chemotherapy agents, either alone or in combination, in estrogen receptor-positive MCF-7 human breast carcinoma cells by MTT assay. Olea europaea L. extract treatment of cells resulted in growth inhibition in a dose- and time-dependent manner. Results: The 400 V OWE showed the highest calcium (301 ± 12 mg/100 g), potassium (1744 ± 33 mg/100 g), and vitamin E (0.36 ± 0.01 mg/100 g) amounts. Based on MTT results, combinations of 400V Olea europaea L. extract, which exhibited the strongest inhibitory effect with an IC50 value of 940 µg/mL, and anticancer drugs were next assessed for their synergistic efficacy towards cell growth inhibition. Conclusions: Combinations of the IC50 value of 400 V OWE with docetaxel, paclitaxel, and trastuzumab (1 µg/mL) treatment showed a strong synergistic effect in the growth inhibition of MCF-7 cells.