Content Of Bioactive Compounds Research Articles

Mycosynthesis of silver nanoparticles from endophytic Aspergillus parasiticus and their antibacterial activity against methicillin-resistant Staphylococcus aureus in vitro and in vivo

BackgroundMethicillin-resistant Staphylococcus aureus (MRSA) is a drug-resistant and biofilm-forming pathogenic bacteria with severe morbidity and mortality. MRSA showed resistance against currently available antibiotics. Thus, there is an urgent need to develop novel effective treatments with minimal side effects to eliminate MRSA.AimIn this study, we aimed to mycosynthesize silver nanoparticles (AgNPs) using the endophytic fungus Aspergillus parasiticus isolated from leaves of Reseda Arabica and to examine their antibacterial activity against MRSA.ResultsScreening of fungal secondary metabolites using gas chromatography–mass spectroscopy (GC–MS) analysis revealed the presence of high content of bioactive compounds with antibacterial activities. AP-AgNPs were mycosynthesized for the first time using ethyl acetate extract of A. parasiticus and characterized by imaging (transmission electron microscopy (TEM), UV–Vis spectroscopy, zeta potential, X-ray diffraction (XRD), energy-dispersive X-ray analysis (EDX), and Fourier transform infrared spectroscopy (FTIR)). The agar well diffusion method revealed the antibacterial activity of AP-AgNPs against MRSA with 25 μg/mL of minimum inhibitory concentration (MIC). AP-AgNPs were shown to exert antibacterial action via a bactericidal mechanism based on flow cytometry, scanning electron microscopy, and transmission electron microscopy assessment. Our data demonstrated the effective interaction of AP-AgNPs with the bacterial cell membrane, which resulted in cell membrane damage and disruption of cell surface structure. Furthermore, AP-AgNPs successfully prevented the development of MRSA biofilms by disturbing cell adhesion and destructing mature biofilm reaching over 80% clearance rate. Interestingly, topical application of AP-AgNPs to superficial skin infection induced by MRSA in mice effectively promoted wound healing and suppressed bacterial burden.ConclusionOur results provide a novel green nanoparticle drug design with effective therapeutic potential against MRSA-induced skin infection.

Chemical characterization of wheat-based waste derived from a pharmaceutical process for its potential valorization

IntroductionWe report the analysis and characterization and the preliminary biological evaluation, of both liquid and solid wastes obtained from the processing of wheat (Triticum vulgare) to produce the most iconic phytostimulin-based pharmaceutical products. The study aims to verify whether the waste can be reused in another process and not destined to its simple destructive disposal.MethodsIn this perspective, we first carried out an in-depth chemical-physical analysis of the waste together with a biocompatibility evaluation to plan the feasible final choice of waste destination. The liquid and solid waste derived from the processing of wheat extract were analyzed and characterized through ultra-high-performance liquid chromatography coupled with high-resolution Orbitrap mass spectrometry (UHPLC-Q-Orbitrap HRMS).ResultsResults highlight that ferulic acid represent the most abundant phenolic compound for solid waste with a content of 89.782 mg/kg and dihydroferulic acid is the predominant for liquid waste (6.24 mg/L). These concentrations represent 55.87% and 84.39% of the total concentration of bioactive compounds for liquid and solid waste, respectively. The antioxidant activity registered for the solid extract was 8.598 and 7.262 mmol trolox/kg, respectively for ABTS and FRAP assays. The total phenolic content (TPC) in the liquid extract undergoes a significant percentage reduction compared to the solid waste. As regards toxicity, both liquid and solid wastes were investigated in vitro preclinical models of human skin (HaCaT cells and HDFa) after 24, 48, and 72 h of exposure. No cytotoxic effect was noted even at the highest tested concentration (100 μg/mL) at 72 h.DiscussionOverall, considering its chemo-physical features and active ingredients, we believe that this waste is highly reusable as a starting material for the development of cosmeceutical products. Thus, this study allows us to motivate the destination of the waste of the production in a recyclable raw material for additional industrial processes, thereby promoting an eco-friendly circular economy operation.

Assessment of growth and essential oil profiling in leafy coriander (Coriandrum sativum L.) genotypes

Coriander is a versatile plant prized for its dual role as a culinary spice and a medicinal herb. Leafy coriander, an herbaceous plant, is particularly noted for its rich content of bioactive compounds, such as essential oils, flavonoids, and vitamins. The experiment was conducted at the Department of Spices and Plantation Crops, Horticultural College and Research Institute, Tamil Nadu Agricultural University, Coimbatore. A study was conducted using a Randomized Block Design (RBD) with two replications, focusing on critical growth and yield traits. Among the fifteen genotypes evaluated, the CSL1 genotype illustrates superior performance in various growth and yield parameters. Coriander leaves are extensively studied for their antioxidant, anti-inflammatory, and antimicrobial properties, underscoring their significance in nutritional and medicinal contexts. In this research, coriander leaf oil was extracted and analysed using gas chromatography-mass spectrometry (GC-MS) to determine its chemical composition. The GC-MS analysis identified 60 distinct compounds in the essential oil, with the major constituents being 3-dimethylamino acrylonitrile, trans-2-Dodecen-1-ol, Cyclooctane, Decanal, 13-Octadecenal, 9-Decen-1-yl acetate and 2-Propen-1-amine. These results offer valuable insights into the unique chemical profile of coriander leaf oil, contributing to its distinctive aroma and potential applications in flavouring fragrance and therapeutic formulations.

A greener approach to assess bioactive compounds in tropical pumpkin (Cucurbita moschata) using colorimetry

Bioactive compounds have been shown to promote healthy human development and protect against certain diseases including some cancers. Tropical pumpkins bred for consumption, such as calabaza (Cucurbita moschata), possess these compounds, though concentrations vary considerably between varieties. Bioactive compound quantification methods can be expensive, complex, and generate considerable hazardous waste. A predictive tool utilizing the relationship between extrinsic properties and tristimulus colorimetry values of calabaza would allow for significantly higher throughput with lower requirements for equipment, training, and laboratory consumables. Therefore, this study examined correlations between flesh color and bioactive compound quantities of several calabaza germplasm lines to assess the utility of a sustainable and portable predictive tool. CIEL* a* b* values of pumpkin flesh were assessed using a colorimeter and compared to bioactive compound concentrations determined analytically. Redness was found to correlate with increased ascorbic acid and total soluble solids content. Yellowness correlated with β-carotene equivalent carotenoids and ascorbic acid content. These results suggest that colorimetry may be a viable pre-screening technique for quantifying bioactive compounds in C. moschata.

Star Anise (Illicium verum Hook. f.): Dual Therapeutic and Nutritional Potential in Food and Medicine

Star anise (Illicium verum Hook. f., SA) is a well-known culinary seasoning in China and Vietnam. Actually, SA also has been widely used as a traditional Chinese medicine in China with a long history. Phytochemical analysis has revealed that SA contains a high concentration of essential oils, phenols, flavonoids, and other bioactive compounds that contribute to its diverse pharmacological properties. These properties include anti-bacterial, anti-inflammatory and analgesic, anti-oxidation, anti-viral, anti-cancer, anti-diabetes, anti-diarrheal and promoting hair growth. Various preclinical studies have shown that SA extracts and their active constituents may have potential therapeutic applications in preventing and treating various diseases. However, a comprehensive report on the relationship between the active ingredient, biological activity and food characteristics of SA is rare. The medicinal value of SA has not been well valued and developed. This review provides an overview of the botanical chemistry and pharmacological properties of SA, as well as its potential innovative applications in food and personal care products, aiming to provide theoretical support for its further development and utilization. Graphical abstract: http://links.lww.com/AHM/A138

Utilization of Microencapsulated Polyphenols to Enhance the Bioactive Compound Content in Whole Grain Bread: Recipe Optimization

In today’s health-conscious society, there is an increasing consumer demand for functional foods that not only satisfy nutritional needs but also promote overall well-being. The aim of this study was to develop a bread formulation enriched with microencapsulated polyphenols, oat β-glucan concentrate, and sour fermented beetroot juice to enhance its nutritional profile and health benefits. To protect sensitive polyphenols from thermal degradation during baking, the microencapsulation technique was employed to maintain their bioactivity. The influence of these ingredients on the physio-chemical parameters of bread (dough viscosity, hardness, porosity, bioactive ingredients content, color, and volatile compounds profiles), as well as sensory acceptability, was evaluated. Using response surface methodology, the formulation was optimized to achieve a product with high polyphenol and β-glucan content. The optimized formulation included a content of 4.60% sour fermented beetroot juice, 6.29% β-glucan concentrate, and 2.77% microencapsulated polyphenols. The final bread demonstrated significant antioxidant activity and high consumer acceptability, indicating its potential as a functional alternative to traditional bread. This innovative approach addresses the demand for healthier food options and emphasizes the role of functional ingredients in improving dietary quality and promoting health benefits.

Assessment of Bioactive Compounds and Physiological Activities of Ethanolic and Aqueous Extracts from Black Rice, Black Rice Bran, and Milled Black Rice

Black rice (BR) is considered one of the healthiest foods worldwide. This study assessed the bioactive compound contents and antioxidant activities of the distilled water (DW) and 80% ethanol (EtOH) extracts of BR, black rice bran (BRB), and milled black rice (MBR). In addition, their anti-obesity, anti-obesogenic, and anti-muscle atrophy effects were comparatively evaluated. The results revealed that the 80% EtOH extract of BR contained higher contents of β-glucan, total flavonoids, and total phenolics (26.97 ± 0.70 mg gallic acid equivalents (GAE)/g and 16.58 ± 0.37 mg quercetin equivalents (QE)/g, respectively) and showed higher antioxidant activity than those of the BRB and MBR extracts. On the other hand, BRB contained the highest content of γ-oryzanol, which was 15.12 ± 0.03 mg/g. Moreover, the 80% EtOH extract of BR exhibited a stronger anti-obesogenic effect by downregulating adipogenesis-related proteins (PPAR-γ, C/EBP-α, and FAS) and upregulating lipolysis-related proteins (PGC-1α and CPT-1), while the BRB extract effectively increased myotube diameter and fusion index. Overall, these findings indicate that the 80% EtOH extracts of BR, BRB, and MBR, particularly the BR extract, have high potential as natural antioxidants and anti-obesity agents, with BRB showing promise in preventing muscle atrophy.

Brassica oleracea var italica and Their By-Products as Source of Bioactive Compounds and Food Applications in Bakery Products.

Broccoli (Brassica oleracea var. italica) is one of the most consumed cruciferous crops in the world, with China and Spain acting as the main producers from outside and within the EU, respectively. Broccoli florets are edible, while the leaves and stalks, discarded in the field and during processing, are by-products. Therefore, the objective of this study was to conduct a comprehensive review of the nutrient and phytochemical composition of broccoli and its by-products, as well as its beneficial effects. In addition, the study highlights the revalorization of broccoli by-products through innovative green technologies and explores their potential use in bakery products for the development of functional foods. The studies suggested that broccoli is characterized by a high content of nutrients and bioactive compounds, including vitamins, fiber, glucosinolates, and phenolic compounds, and their content varied with various parts. This high content of value-added compounds gives broccoli and its various parts beneficial properties, including anti-cancer, anti-inflammatory, antioxidant, antimicrobial, metabolic disorder regulatory, and neuroprotective effects. Furthermore, broccoli and its by-products can play a key role in food applications by improving the nutritional profile of products due to their rich content of bioactive compounds. As a result, it is essential to harness the potential of the broccoli and its by-products that are generated during its processing through an appropriate agro-industrial revalorization, using environmentally friendly techniques.

Production of phenolic compounds, flavonoids, and lupeol by Lycium schweinfurthii suspension cultures in shake flasks and a rocking-motion bioreactor

AbstractLycium schweinfurthii, a wild shrub of the Solanaceae family, has received increasing attention in the last decade for its therapeutic potential in traditional medicine due to its diverse array of secondary metabolites, including phenolic substances and terpenoids. The aim of this study was to investigate the accumulation of phenolics, flavonoids, and the terpenoid lupeol in L. schweinfurthii cell suspension shake flask cultures and a single-use 2-dimensional rocking motion bioreactor. Three different media formulations were compared for in vitro cell cultures. Various parameters, such as biomass accumulation, settled cell volume, cell viability (assessed via a 2,3,5-triphenyl tetrazolium chloride assay), and sucrose consumption were determined as indicators of cell activity and growth. Total phenolic and flavonoid contents were estimated spectrophotometrically, lupeol was quantified via High-Performance Thin Layer Chromatography (HPTLC). Although a higher fresh biomass concentration of 464 g L− 1 was obtained in MS medium supplemented with a combination of each, 1 mg L− 1 of 2,4-Dichlorophenoxyacetic acid (2,4-D) and 1-Naphthaleneacetic acid (NAA), the rocking-motion bioreactor cultivation was performed with 2 mg L− 1 NAA due to its superior reproducibility in viability, productivity, and content of bioactive compounds (e.g., phenolics, flavonoids, lupeol). A final fresh biomass concentration of 185 g L− 1 was achieved in a 16 L cultivation scale with a notable increase in the concentration of phenolics (1.4-fold) and flavonoids (1.7-fold). Most importantly, the concentration of lupeol, a pentacyclic triterpenoid known for its anti-inflammatory, antibacterial, and anti-atherogenic properties, exhibited a remarkable 5.5-fold increase in the bioreactor cultivation (585 µg g− 1) compared to shake flask cultivations (106 µg g− 1). The current study demonstrated the profound impact of media composition and non-limited fed-batch conditions in a rocking-motion bioreactor on the accumulation of bioactive compounds. The findings are also relevant to other plant cell cultures.

Carvacrol maintains antioxidant capacity in goji fruit by increasing the content of bioactive compounds

Fresh goji berries are prone to decay and spoilage, resulting in economic losses. We investigated the effects of carvacrol (CVR) on the natural disease incidence and quality of goji berries by fumigating with varying CVR concentrations (0.06, 0.12, and 0.24 μL/mL). The results showed that CVR treatment inhibited the natural decay of goji berries by enhancing their quality, color, and total soluble solids/titratable acidity ratio. Moreover, 0.12 μL/mL CVR was determined to be the optimal concentration, as it maintained the sensory quality (except for aroma) and inhibited the disease incidence and preliminary disease expansion of goji fruit inoculated with Alternaria alternata. The treated berries exhibited elevated total phenolic content, total flavonoid content, ascorbic acid, glutathione, melatonin, total chlorophyll, and carotenoid levels. Higher hydrophilic and lipophilic total antioxidant activities and free radical scavenging capacities were also observed in the treated berries. Targeted metabolomics showed that treatment with 0.12 μL/mL CVR increased the levels of four phenolic acids (caffeic acid, chlorogenic acid, ferulic acid, and protocatechuic acid) and two flavonoids (naringenin and quercetin) in goji berries, thereby activating the gene expression of the phenylpropanoid metabolic pathway. In summary, CVR treatment delayed fruit senescence and the decline in fruit quality, promoted the accumulation of bioactive compounds, and improved antioxidant capacity and disease resistance by activating the phenylpropanoid metabolic pathway.

Effects of gamma and electron-beam irradiations on the stability of free radicals, bioactive compounds and microbial characteristics of turmeric powder

Turmeric is a functional ingredient commonly used in food, pharmaceutical, and cosmetic products due to its health benefits and bioactivity, including anti-inflammatory, antioxidant, and anticancer benefits. Irradiation is a common technique used to decontaminate microorganisms and extend the shelf life of spices. However, there are scientific debates over the use of irradiation in food products. This study aimed to assess the effects of ionizing radiation, including gamma rays and electron beams, on bioactive compounds and microbial characteristics of turmeric powder. Technically, high-performance liquid chromatography with UV-Vis detection was used to assess bioactive compounds. Another aim of the present study was to determine free radicals in irradiated and non-irradiated samples within one month of storage using electron paramagnetic resonance (EPR). Results showed that gamma and electron-beam irradiations could decrease microbial contamination of turmeric by approximately 5 and 6 log cfu/g, respectively. Contents of bioactive compounds increased in irradiated samples and curcumin contents in gamma and electron-beam irradiated samples were 232–248 and 215–266 mg/g dry weight (dw), respectively. Furthermore, the study detected that free radicals increased in all irradiated samples immediately after irradiation but decreased over time. Decrease in EPR signals was faster in gamma-irradiated samples during storage. Numbers of free radicals induced by gamma and electron-beam irradiations were 6.59–4.70, 2.69–1.60, 1.61–1.34, and 0.99–1.05 on days 0, 7, 14, and 21, respectively. After 21 days of storage, the numbers of free radicals in all non-irradiated and irradiated samples were similar. Therefore, free radicals induced by irradiations were degraded during storage and eliminated after 21 days.

Flavonoids, microbial load and quality parameters changes during shelf-life of fermented milk enriched with pasteurized fig purée

Fig puree is rich in natural bioactive substances including flavonoids and can be useful to produce functional foods. This study investigated the effects of incorporating fig puree into fermented milks formulations on various physicochemical properties, and nutritional and functional compounds during 30 days of refrigerated storage. Fig puree was incorporated into cow fermented milks at 0 g 100 g-1 (control), 10 g 100 g-1, 20 g 100 g-1, 30 g 100 g-1 and 40 g 100 g-1, respectively after fermentation. Initial pH values ranged from 4.48 to 4.84, with no significant changes observed during storage. Microbial counts remained above the acceptable threshold until 30 days in refrigeration. Color parameters indicated a decrease in lightness (L*) and hue (h) values with increasing fig puree content, while a* and b* values increased with increasing fig puree. The fig puree concentration dependently affected the texture analysis and revealed enhanced firmness, consistency, cohesiveness, and viscosity in yogurts with 40 g 100 g-1 of fig puree. Overall, texture stability was maintained during storage period, though slight softening was noted in some formulations. The addition of fig puree reduced syneresis compared to the control which could be attributed to the increase of pectin content. Total phenolic content and DPPH values increased with fig puree addition, with detectable anthocyanins and flavonols, predominantly quercetin-3-galactoside. Levels of these bioactive compounds increased during storage, with the highest amounts found in yogurts containing 40 g 100 g-1 of fig puree after 30 days of storage. These results suggest that fig puree enhances fermented milks properties and stability, offering potential health benefits due to increased bioactive compound content.

Influence of varied processing methods on the antioxidant capacity, antibacterial activity, and bioavailability of Iranian black, oolong, and green leafy teas

In this study, the impact of various tea preparation techniques on the content of bioactive compounds, antioxidant capacity, antibacterial properties, and polyphenol bioavailability in green, black, and oolong tea infusions was examined. The findings demonstrated that the fermentation process significantly influences the levels of bioactive compounds, with green tea infusions exhibiting the highest, and black tea the lowest, content of phenolic compounds. A positive correlation was observed between the content of the phenolic compound and both antioxidant and antibacterial activities. Additionally, the microwave brewing method was identified as the most effective preparation technique for maximizing the bioactive compound content and bioavailability. The inclusion of skim milk powder was found to further enhance the bioavailability of phenolic compounds during digestive process. The research suggests that green tea infusions prepared using the microwave brewing method and supplemented with the skim milk powder, could serve as a functional beverage offering enhanced health benefits.

Enhancing the Nutritional and Bioactive Properties of Bee Pollen: A Comprehensive Review of Processing Techniques.

Bee pollen is recognized as a superfood due to its high content of nutrients and bioactive compounds. However, its bioavailability is restricted by a degradation-resistant outer layer known as exine. Physical and biotechnological techniques have recently been developed to degrade this layer and improve pollen's nutritional and functional profile. This review examines how processing methods such as fermentation, enzymatic hydrolysis, ultrasound, and drying affect pollen's chemical profile, nutrient content, and bioactive compounds. The review also considers changes in exine structure and possible synergistic effects between these methods. In addition, the challenges associated with the commercialization of processed bee pollen are examined, including issues such as product standardization, stability during storage, and market acceptance. The objective was to provide an understanding of the efficacy of these techniques, their physicochemical conditions, and their effect on the nutritional value of the pollen. The work also analyzes whether pollen transformation is necessary to maximize its benefits and offers conclusions based on the analysis of available methods, helping to determine whether pollen transformation is a valid strategy for inclusion in functional foods and its impact on consumer health. Although the literature reports that pollen transformation influences its final quality, further studies are needed to demonstrate the need for pollen exine modification, which could lead to greater market availability of pollen-based products with functional properties.

Neuroprotective Effects of Heinsia crinita and Coconut Water in a Scopolamine-Induced Alzheimer's Model in Albino Rats: Biochemical Changes, Cellular Health, and Neuronal Activity

Aim: This study aimed to investigate the potential therapeutic effects of Heinsia Crinita and Tender Coconut water (TCW) on Alzheimer's disease, focusing on their phytochemical composition, antioxidant activity, and anti-inflammatory effects. The study aimed to identify potential therapeutic agents for Alzheimer's disease and contribute to the development of more effective and natural treatments for this devastating disorder. Study Design: The study used a randomized controlled trial design, with six groups: negative control (Group A), positive control (Group B), Donepezil-treated group (Group C), TCW-treated group (Group D), Heinsia Crinita-treated group (Group E) and TCW + Heinsia Crinita-treated group (Group F). Place and Duration of Study: The study was carried out in the University of Calabar, between February 2022 and January 2024. Methods: About 30 rats were used for the work. Alzheimer's disease-like neurotoxicity and neurodegeneration was inducee in 25 rats using scopolamine; 1.0 mg/kg, intraperitoneally (i.p.) and then treated with the respective interventions; TCW (2ml/kgBW) and Heinsia Crinita (500mg/kgBW). Histological analysis of the hippocampal tissue was performed using Hematoxylin and Eosin stain and Glial Fibrillary Acid Protein (GFAP) stain. Biochemical assays were conducted to determine Malondialdehyde (MDA) levels and glutathione peroxidase (GPx) activity. Results: The results of the study showed that Heinsia Crinita may provide greater health benefits than Tender Coconut water due to its higher concentrations of bioactive compounds like alkaloids, flavonoids, and saponins, enhancing its medicinal properties, particularly its antioxidant and anti-inflammatory effects. Scopolamine induced histomorphological, immunochemical, and biochemical alterations. When combined with Tender Coconut water, Heinsia crinita (Group F) shows improved efficacy in reducing inflammation, cellular damage, and oxidative stress compared to Tender Coconut water alone. This combination is also as effective as Donepezil (Group C) in alleviating immunochemical alterations in a scopolamine-induced Alzheimer's model in Wistar rats, marked by reduced astrocyte activation, lower malondialdehyde (MDA) levels, and increased glutathione peroxidase (GPx) activity p < 0.05. Conclusion: This study suggest that the combination of Heinsia Crinita and Tender Coconut water may serve as a promising therapeutic approach for addressing neurodegenerative conditions like Alzheimer's disease. The enhanced medicinal properties of Heinsia Crinita, particularly its ability to reduce oxidative stress and inflammation, coupled with the nutritional benefits of tender coconut water, could provide a synergistic effect that supports neuronal health and mitigates disease progression. This finding highlights the potential for natural products to be integrated into traditional medicine and modern therapeutic strategies.

Functional yogurt: a comprehensive review of its nutritional composition and health benefits.

Functional yogurt, renowned for its enhanced nutritional profile and potential health benefits, has emerged as a promising functional food. This review meticulously examines the nutritional composition of functional yogurt, highlighting its enriched content of probiotics, prebiotics, synbiotics, antioxidants, vitamins, minerals, proteins, and other bioactive compounds, which contribute to its health-promoting properties. Functional yogurt has positively affected digestive health, immune function, metabolic health, and mental well-being. It benefits digestive health by alleviating diarrhoeal symptoms, constipation, colon cancer, irritable bowel syndrome (IBS), Helicobacter pylori infection, and digestive-related allergies. Moreover, the immune-boosting properties of functional yogurt play a pivotal role in reducing the risk of infections and inflammation. In addition, functional yogurt has the potential to improve metabolic health, leading to decreased cholesterol levels and enhanced blood sugar regulation. Emerging research also suggests functional yogurt may positively influence mood, behavior, and cognitive function. Functional yogurt is a valuable addition to the human diet, holding significant implications for public health. In addition to its numerous health benefits, functional yogurt also faces limitations, such as the stability of functional compounds, sensory alterations, potential digestive discomfort, and inconsistent efficacy across populations, highlighting the need for further research and optimization.

Effect of Fermentation by Probiotic Bacteria on the Bioaccessibility of Bioactive Compounds from the Fruit of the Juçara Palm (Euterpe edulis Martius)

The underexplored fruit from the juçara palm tree (Euterpe edulis Martius) has bioactive compounds with antioxidant activities, such as phenolic acids and anthocyanins. This fruit’s pulp presents itself as an appropriate fermentation medium for probiotic bacteria growth. Therefore, this study was conducted to evaluate the effects of fermentation by Limosilactobacillus reuteri LR92 (JLR) and Bifidobacterium animalis ssp. lactis BB-12 (JBB) on the bioactive compound contents of the juçara pulp, before and after a gastrointestinal simulation. The pulp of the juçara fruit showed probiotic counts of 8.70 ± 0.07 log UFC/mL for JLR and 8.44 ± 0.09 log UFC/mL for JBB, after 24 h of fermentation. Fermentation with the strains used modified the proportions of fatty acids (fatty acids esters were quantified using a gas chromatography equipment) and fibers when compared to the non-fermented pulp. The antioxidant capacity determined by DPPH, FRAP and ABTS showed significant reduction after the gastrointestinal simulation for samples. Phenolic compound analysis by UPLC-MS/MS showed, after fermentation, a greater amount of ferulic, protocatechuic and catechin acids in the samples. These results show changes in the bioactive compounds due to the fermentation of the juçara pulp by probiotics. However, these compounds showed bioactive potential and were bioaccessible after the gastrointestinal simulation, with the pulp being a potential means for bacteria growth, which may bring health benefits.

Tomato Waste as a Sustainable Source of Antioxidants and Pectins: Processing, Pretreatment and Extraction Challenges

Tomato processing waste (TPW), a byproduct of the tomato processing industry, is generated in significant quantities globally, presenting a challenge for sustainable waste management. While traditionally used as animal feed or fertilizer, TPW is increasingly recognized for its potential as a valuable raw material due to its high content of bioactive compounds, such as carotenoids, polyphenols and pectin. These compounds have significant health benefits and are in growing demand in the pharmaceutical and cosmetic industries. Despite this potential, the broader industrial utilization of TPW remains limited. This review explores the influence of various processing, pretreatment and extraction methods on the concentration and stability of the bioactive compounds found in TPW. By analyzing the effects of these methodologies, we provide insights into optimizing processes for maximum recovery and sustainable utilization of TPW. Additionally, we address the major challenges in scaling up these processes for industrial application, including the assessment of their ecological footprint through life cycle analysis (LCA). This comprehensive approach aims to bridge the gap between scientific research and industrial implementation, facilitating the valorization of TPW in line with circular economy principles.

The Influence of Planting Sites on the Chemical Compositions of Chrysanthemum morifolium Flowers (Chuju) as Revealed by Py-GC/MS Combined with Multivariate Statistical Analysis.

Chuju, a cultivar of Chrysanthemum morifolium, has been traditionally cultivated for over 2000 years in China for both ornamental and medicinal purposes. To date, investigations into the chemical composition of this plant have indicated that it contains compounds with extensive biological activities, although detailed information on the chemical composition of Chuju remains scarce. In the present study, the chemical compositions of Chuju flowers were investigated across five sites in the core Chuju planting area in Anhui province, China. Analytical pyrolysis-gas chromatography/mass spectrometry (Py-GC/MS) was used to explore variations in flower chemical fingerprints from different Chuju planting sites. The study identified approximately 200 components in Chuju flowers and stems, including high levels of fatty acids, lipids, polysaccharides and terpenoids. Multivariate statistical analysis indicated that 16 chemical compounds were influential determinants of the chemical fingerprint and could be used to distinguish two clusters in the five core planting areas. The established Py-GC/MS analytical workflow could provide a basis for determining the chemical fingerprints of Chuju and help elucidate that products contain a reproducible content of bioactive compounds and overall quality for potential development of health and medicinal purposes.

Proximate Constituent and Mineral Content of the Seeds of Africa Yam Bean (Sphenostylis Stenocarpa) Purchased in Ebonyi State, Eastern Nigeria

In sub-Saharan Africa there have been various calls for development of a crop which will be high yielding with increased protein content. One of such plants currently being speculated to be an important source of high protein, carbohydrates, as well as other nutritional substances is African yam bean (Sphenostylis stenocarpa Hochst ex A. Rich. Harms). This work is therefore designed to ascertain the proximate, mineral, vitamin and phytochemical composition of the seed of African yam bean. The seeds of African beans were analyzed for proximate mineral vectorment and phytochemical composition using standard methods. Data were subjected to statistical analysis using ANOVA. The results of the percentage proximate composition showed that the seeds contain 8.67% moisture, crude protein 22.22%, crude fiber 3.89%, ash 4.58%, fat 4.20%, and carbohydrate 56.44%. The mineral contents (mg/100g) were found to be 32.07 mg/100g (Sodium), 231.20 mg/100g (Potassium), 78.67 mg/100g (Magnesium), 159.66 mg/100g (Calcium), 133.53 mg/100g (Phosphorus), 2.32 mg/100g (Zinc), and 6.13 mg/100g (Iron). Africa yam bean is an important source of high-quality protein and carbohydrate, as well as other nutritious substances. The present constituent, especially their quantitative composition, may be an indication of the nutritional as well as medicinal importance of the seeds of Africa yam bean. Such interesting high content of certain bioactive compounds, such as phenol and flavonoid as well as elevated protein content, calls for improved cultivation of this crop for maximum yield and availability.