Total Anthocyanin Content Research Articles

The impact of ozone and equilibrium-modified atmosphere packaging on storage stability and health-promoting indicators of fresh "Angelino" plums.

Effectiveness of ozone concentrations (2, 5, and 10 ppm) and exposure time (3 and 9 min) on selected physicochemical properties (pH, soluble solids, color values (L*, a*, and b*), and texture) and health-promoting indicators such as organic acids, total phenolics (TP), and anthocyanins of "Angelino" fresh plums was evaluated during storage (0, 30, 90, and 120 days) in equilibrium modified atmosphere packaging (EMAP). Total anthocyanin contents and organic acid profiles were significantly affected by storage times. Malic acid (MA) was the main organic acid in "Angelino" plums. MA content (4663 and 4764 mg/L) was the highest value in the ozonated 2-ppm/9-min and 5-ppm/3-min than other ozonated groups and also control at 120 days of the storage. The ozone treatments especially 2-ppm/9-min and 5-ppm/3 min can significantly retard the degradation of MA content (8294 to 2688-2694 mg/L) during the storage (p < .05). Total phenol content were most significantly decreased in the control during storage, with the loss at the level of 31.7% of TPs, while the lowest one 2-ppm/9-min (20.8%) and 5-ppm/-3 min (21.9%). The color and texture are maintained for the ozone applications compared to the control during storage. Ozonation with 2-ppm/9-min and 5-ppm/-3 min showed the best performance while maintaining the storage stability based on the physicochemical properties including hardness and bioactive compounds (such as anthocyanins and organic acids), visual appearance due to the more attractive color (L*, a*, b*) the plums.

Comparison of different green extraction methods used for the extraction of anthocyanin from red onion skin.

Green extraction primarily emphasizes developing new extraction techniques that consume less energy. It involves using safe, non-toxic alternative solvents and sustainable natural resources to ensure the production of safe and high-quality extracts. Red onion skin is an important source of anthocyanins, a subgroup of phenolic compounds. Anthocyanins are an important group of natural pigments that have attracted a lot of attention due to their health benefits. However, the instability and high sensitivity of these pigments have limited their use in food and cosmetics. Therefore, in this study, various modern green extraction methods were used, including solvent extraction, ultrasound-assisted extraction, subcritical water extraction, microwave-assisted extraction (MAE), pulsed electric field extraction, supercritical fluid extraction (SFE), and high hydrostatic pressure-assisted (HHPAE) extraction, to specifically extract and purify anthocyanins. The extraction efficiency, specifically targeting anthocyanins, showed the highest efficiency with HHPAE (81.84%) and the lowest with MAE (40.01%). Measurement of total anthocyanin content revealed that HHPAE and SFE methods yielded the highest anthocyanin concentrations, with 248.49 and 244.98 mg/L, respectively. Identification of anthocyanin by LC-MS revealed that the main anthocyanidins in red onion peel are pelargonidin, cyanidin, delphinidin, and petunidin. These results indicate that innovative green extraction methods, particularly HHPAE and SFE, can effectively replace conventional techniques due to their superior efficiency and enhanced preservation of anthocyanin compounds.

Effect of microwave heating on the phenolic and carotenoid composition and antioxidant properties of Momordicacharantia

Momordica charantia L. (MC) is a widely consumed vegetable known for its nutritional benefits, as it is a rich source of carotenoids and phenolic compounds. Various cooking methods are use in domestic settings, including microwave cooking. Therefore, it is crucial to investigate the impact of microwave cooking on the bioactive composition of MC. MC fruits were subjected to microwave heat for 5-, 10-, and 15-min. High performance liquid chromatography was used to identify of carotenoids and phenolic compounds, and total bioactive composition and antioxidant assays were conducted using spectroscopic techniques. There were 17 carotenoids and chlorophylls identified in MC fruit, including lutein, violaxanthin, antheraxanthin, pheophytin a, and all-E-β-carotene. The levels of these compounds significantly increased upon exposure to microwave heating. Similarly, 16 phenolic compounds were identified, and their amounts increased during the treatments, except for 3-hydroxyphloretin-6′-hexoside, quercetin-3-(6″-acetyl)-glucoside, petunidin-3-(6″-acetyl)-glucoside and petunidin-3-(6″-acetyl)-glucoside. The sample subjected to microwave treatment for 15 min exhibited the highest concentration of total phenolic compounds (TPC) at 754.5 mg/100g. The total flavonoid content (TFC) reached 94.6 mg/100g after 10 min of treatment. Additionally, the maximum total anthocyanin content, reported as 54.8 mg/L, was observed in the sample exposed to microwave heating for 15 min.

Fishwaste Derived Hydroxyapatite Nanostructure Combined with Black Rice Wine for Potential Antioxidant and Antimicrobial Response.

Hospital-acquired infection remains a serious threat globally, due to development of resistance to conventional antibiotics, which necessitates the urge for alternative therapy. Green nanotechnology has emerged as a holistic approach to address antibiotic resistance by combining environmental sustainability with improved therapeutic outcome. Nanostructure hydroxyapatite (HAP) has received significant attention in therapeutic and regenerative purposes due to its porous scaffold structure and biocompatible nature. In the present study, hydroxyapatite (HAP) nanoparticle was fabricated from the fish scale waste of red snapper fish. Black rice wine (BRW) was extracted from black rice commonly termed as Karupu kavuni/forbidden rice known for its nutritious effects. The present study focused on encapsulation of BRW within HAP nanoparticles (HAP@BRW) and evaluated its potential against nosocomial infections. Spectral and microscopic characterization of HAP@BRW revealed uniform encapsulation of BRW in HAP nanoparticles, aggregated irregular-shaped morphology of size 117.6nm. Maximum release of BRW (72%) within 24h indicates HAP as suitable drug delivery system suitable for biomedical applications. Antimicrobial studies revealed that HAP@BRW exhibited potent bactericidal effect against MRSA, MSSA, and Pseudomonas aeruginosa. Furthermore, HAP@BRW significantly inhibited the biofilm forming ability of MSSA and P. aeruginosa. Rich antioxidant property of HAP@BRW might be due to the presence of rich source of total polyphenolic, flavonoid, and anthocyanin content in BRW. In vitro and in vivo toxicity studies revealed biocompatible nature of HAP@BRW. Antibiofilm, antimicrobial, antioxidant, and biocompatible nature of HAP@BRW makes it a promising candidate for coating medical implants to avoid implant-associated infections and nosocomial infections.

Evaluation of Chemical Composition among the Multi Colored Germplasm of Abrus precatorius L.

The medicinal plant Abrus precatorius L. was traditionally used in the Siddha and Ayurvedic systems of medicine in India. The Indian center of origin holds a vast variability in its seed color. The objective of this study was to assess the total monomeric anthocyanin, flavonol, as well as the antioxidative potential, protein content and ash content among the accessions. A total of 99 accessions conserved in the Indian National Genebank were used in this study. The methods used for the estimation of total monomeric anthocyanin, flavonol, as well as the antioxidative potential, protein content and ash content were the pH differential method, Oomah method, Ferric Reducing Antioxidant Potential, Dumas method and gravimetric method, respectively. The completely black colored accession was recorded with highest total monomeric anthocyanin (51.95 mg/100 g of cyanidin 3-glucoside equivalent) and flavonol content (66.41 mg/g of quercetin equivalent). Red + black colored accessions have recorded the maximum value with respect to antioxidants (14.18 mg/g of gallic acid equivalent). The highest amount of protein content was found in a completely white colored accession (20.67%) and the maximum ash content was recorded in red + black colored accession (4.01%). The promising accessions identified can be used by pharmaceutical companies in drug development and in curing degenerative diseases.

Differential analysis of metabolites from mulberry (Morus abla L. cv. Longsang 1) juices fermented with Pichia kudriavzevii and Weissella confusa alone or in combination

Mulberry is rich in bioactive substances, which might undergo biotransformation through microbial fermentation, and therefore show great prospect in improving the bioavailability of these substances. We studied the differential metabolites in mulberry juices fermented by Pichia kudriavzevii S1 and Weissella confusa L1 alone or in combination. The sensory analysis using electronic nose and electronic tongue showed that fermentation caused higher response value of aromatic components, reduced bitterness and bitter aftertaste of the juices. The differential metabolites of juices identified by non-targeted metabolomics showed that the contents of total anthocyanins, total flavonoids and total polyphenols in juices fermented by W. confusa and P. kudriavzevii increased by 13.34%, 43.75% and 9.40%, respectively. A total of 10 categories involving 111 kinds of key metabolites were identified in four different treatment groups. These metabolites were mostly involved in amino acid, flavonoid and anthocyanin metabolism pathways. This study might offer new pathways for improving the functional features of mulberry juices through microbial fermentation.

ERF transcription factors govern anthocyanin biosynthesis in litchi pericarp by modulating the expression of anthocyanin biosynthesis genes

Anthocyanins are the most prevalent phytochemicals that color the fruits. Ethylene promotes fruit ripening and modulates anthocyanin biosynthesis in plants, however, the underlying molecular mechanism in litchi is unclear. Herein, the slow-reddening cultivar ‘Feizixiao’ (FXZ) and swift-reddening cultivar ‘Guiwei’ (GW) were selected to study the regulation of anthocyanin biosynthesis in litchi. Total anthocyanin contents were found to be higher in ‘GW’ and lower in ‘FZX’. We then comprehensively investigated ethylene response factor (ERF) subfamily genes and their expression patterns in different tissues and fruit developmental stages. Using transcriptome data, eight LcERF genes were identified as putative key genes associated with litchi pericarp coloration and anthocyanin accumulation. To test whether these genes are expressed under ethephon treatment, we applied 100 and 200 µL L−1 ethephon 4 weeks before harvest. Ethephon treatment dramatically increased anthocyanin accumulation as well as the expression of targeted ERF genes. LcERF1/22/25/37 were significantly upregulated in response to ethephon treatment, while LcERF64 was significantly downregulated. Anthocyanin content and expression of anthocyanin-related genes were considerably reduced in LcERF1/22/25/37-silenced fruits, but the opposite trend was observed in LcERF64-silenced fruits. Yeast-one-hybrid and dual luciferase assays revealed that the tested ERFs bind to the promoters of key anthocyanin biosynthesis genes and alter their expression. These findings suggested that ethylene promotes anthocyanin accumulation and consequently fruit coloration by stimulating the positive anthocyanin biosynthesis regulators LcERF1/22/25/37, or by suppressing the negative regulator LcERF64, which regulates the expression LcDFR and LcMYB1 by directly binding to their promoters.

Enhancing anthocyanin extraction efficiency in vegetables and fruits: a high-speed shear homogenization technology.

To extract anthocyanins with high efficiency, a hypothesis for high-speed shear homogenization extraction (HSHE) method was established through a combination of solvent and ultrasonic-assisted extractions. The efficacy of this hypothesis was demonstrated by performing qualitative and quantitative analyses of 16 anthocyanins extracted from five northern vegetables, and five berry fruits using ultra-high-performance Q-Exactive Orbitrap tandem mass spectrometry. Single-factor experiments were conducted by varying ethanol concentration, temperature, pH and extraction cycles to determine the optimal conditions for this method. Optimal extraction conditions (ethanol 70-80%, 40-50 °C, pH 3-4, performed twice) were determined using an HSHE (5 min, 10 000 rpm, 25 °C) assisted shaker (60 min) and ultrasonication (40 kHz, 160 W cm-2, 30 min, 25 °C) procedure. Compared to the traditional non-HSHE method, the total anthocyanin content obtained through HSHE extraction showed a significant increase, ranging from 1.0 to 3.9 times higher, with purple cabbage exhibiting the most pronounced enhancement in content. More types of anthocyanins were detected in blueberry (9), black bean (7) and raspberry (5), of which malvidin was the major anthocyanin (0.426 g kg-1) in blueberry, having an amount five times than previously obtained. The established HSHE method has been proven to be a superior technique for anthocyanin extraction, with higher extraction efficiency and concentrations. This technique also provides a new avenue for extracting bioactive compounds from diverse food sources, with potential applications in improving the functional properties of food products. © 2024 Society of Chemical Industry.

Extraction Effects on Roselle Functionalities: Antioxidant, Antiglycation, and Antibacterial Capacities.

This study investigated the effects of certain roselle (Hibiscus sabdariffa Linnaeus) extraction methods on various functional properties, including the antioxidant and antiglycation capacities and bacterial growth inhibition. Roselle anthocyanins were extracted using water and ethanol solvents at different temperatures and concentrations. The results revealed that the extraction rate increased with higher temperatures and ethanol concentrations (p < 0.05). Ethanol extracts exhibited higher total organic acid and total anthocyanin contents compared to water extracts, while water extracts showed higher total saccharide, total polyphenol, and total flavonoid contents (p < 0.05). Furthermore, the water extracts demonstrated superior Trolox equivalent antioxidant capacity (TEAC) values, while the ethanol extracts exhibited better 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability, antiglycation capacity, and bacterial growth inhibition. A Pearson correlation analysis revealed strong associations between specific components and functional properties, such as a positive correlation between the total anthocyanin content and antiglycation capacity (R2 = 0.9862). A principal component analysis and agglomerative hierarchical clustering highlighted distinct clusters of water and ethanol extracts, indicating solvent-dependent variations in functional properties. This study assessed roselle extraction models for antioxidant, antiglycation, and antibacterial activities, which could be used for the development of functional alcoholic or non-alcoholic beverages.

Optimization and component identification of ultrasound-assisted extraction of functional compounds from waste blackberry (Rubus fruticosus Pollich) seeds.

Blackberry seeds, as a by-product of processing, have potential bioactive substances and activities. A response surface method was used to determine the optimal conditions of blackberry seed extracts (BSEs) with high 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity by ultrasound-assisted extraction (UAE). The composition and antioxidant capacity of BSEs were further analyzed. The optimal conditions were material-to-liquid ratio of 0.07 g mL-1, ethanol concentration of 56%, extraction temperature of 39 °C and ultrasonic power of 260 W. Using these conditions, the extraction yield and total polysaccharide, phenolic and anthocyanin contents in BSEs were 0.062 g g-1 and 633.91, 36.21 and 3.07 mg g-1, respectively. The Fourier transform infrared spectra of BSEs exhibited characteristic peaks associated with polysaccharide absorption. The antioxidant capacity, DPPH and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity, and ferric reducing antioxidant power of BSEs were 1533.19, 1021.93 and 1093.38 mmol Trolox equivalent g-1, respectively. The delphinidin-3-O-glucoside, paeoniflorin-3-O-glucoside and cyanidin-3-O-arabinoside contents in BSEs were 3.05,12.76 and 1895.90 ± 3.45 μg g-1. Five polyphenols including gallic acid, coumaric acid, ferulic acid, catechin and caffeic acid were identified and quantified in BSEs with its contents at 8850.43, 5053.26, 4984.65, 1846.91 and 192.40 μg g-1. These results provide a method for preparing BSE containing functional components such as polysaccharides, phenols and anthocyanins through UAE, and BSEs have potential application in food industries. © 2024 Society of Chemical Industry.

Bio-fertilizer as a pathway to minimize nitrate leaching from chemical fertilizer in high yield peppermint production

The contamination of Iran's underground water sources with nitrate from chemical fertilizers poses a significant health risk to communities reliant on this essential water source. This study investigates the benefits of organic alternatives, such as vermicompost and bio-fertilizers, in sustainable peppermint production. The aim is to foster environmentally friendly agricultural practices and enhance soil health. Multiple fertilizer treatments were examined for their impact on peppermint growth, essential oil (EO) content, and bioactive properties. Results show that incorporating vermicompost with chemical or bio-fertilizers significantly improves plant height, dry leaf weight, leaf number, and drug fraction by 18.6%, 82%, 27.5%, and 25%, respectively. Vermicompost application leads to a remarkable 100% increase in EO content and a substantial 31.5% rise in menthol percentage compared to other treatments. Furthermore, the study reveals that enhanced menthol production coincides with improved antibacterial and antifungal properties of the plant extract and EO. Treatments with bio-fertilizers demonstrate a significant 23.4% increase in menthol percentage compared to the control group. Vermicompost usage also boosts the total phenolic, flavonoid, and anthocyanin content, along with the antioxidant capacity by 5%–17%. Replacing chemical fertilizers with vermicompost and bio-fertilizers shows notable improvements in peppermint production. These findings underscore the significance of employing organic fertilizers as a means to advance sustainable agricultural practices, mitigate health hazards linked to water contamination, and optimize the cultivation of peppermint as a globally valuable medicinal plant.

Chemical composition, antioxidant and antimicrobial activities of Vaccinium macrocarpon (Ericaceae) and Camellia sinensis (Theaceae) extracts

In the modern scientific community, considerable attention is given to studying the pharmacological activity of catechin and anthocyanin derivatives. However, a comparative analysis of the antioxidant and antimicrobial activities of extracts rich in anthocyanins and catechins has not been previously conducted. So, the purpose of this work was to study and compare phytochemical composition, antimicrobial and antioxidant potential of Vaccinium macrocarpon L., Ericaceae fruit thick and Camellia sinensis L., Theaceae leaf liquid extracts. The quantification of biologically active substances (BAS) was accomplished with spectrophotometric, titrimetric and HPLC methods of analysis; antioxidant activity was determined by the potentiometric method; antimicrobial and anti-fungi effects was evaluated by the well method and minimum inhibition concentration. The total content of phenolic compounds was 0.47% and 10.10%, organic acids – 4.27% and 1.60% for V. macrocarpon fruit thick and C. sinensis leaf extract. The total content of catechins in the C. sinensis leaf extract was 105,000 mg/kg, where epicatechin-3-O-gallate dominated (37300 mg/kg). The total content of anthocyanins in the V. macrocarpon fruit thick extract was 1280 mg/kg, where peonidin-3-O-galactoside dominated (408 mg/kg). Both extracts possessed a high antioxidant potential, and effective antimicrobial and anti-fungi effects. The antioxidant, antimicrobial and anti-fungi activity of V. macrocarpon fruit extract was higher than C. sinensis leaf extract. In addition, we assumed that anthocyanins had higher antioxidant, antimicrobial and anti-fungi properties than catechins. These findings would promote application of V. macrocarpon fruits extract as pharmaceuticals and nutraceuticals.

Tracing the color: quantitative trait loci analysis reveals new insights into red-flesh pigmentation in apple (Malus domestica).

Red-flesh color development in apple fruit is known to depend upon a particular allele of the MdMYB10 gene. While the anthocyanin metabolic pathway is well characterized, current genetic models do not explain the observed variations in red-flesh pigmentation intensity. Previous studies focused on total anthocyanin content as a phenotypic trait to characterize overall flesh color. While this approach led to a global understanding of the genetic mechanisms involved in color expression, it is essential to adopt a more quantitative approach, by analyzing the variations of other phenolic compound classes, in order to better understand the molecular mechanisms involved in the subtle flesh color variation and distribution. In this study, we performed pedigree-based quantitative trait loci (QTL) mapping, using the FlexQTL™ software, to decipher the genetic determinism of red-flesh color in five F1 inter-connected families segregating for the red-flesh trait. A total of 452 genotypes were evaluated for flesh color and phenolic profiles during 3years (2021-2023). We identified a total of 24 QTLs for flesh color intensity and phenolic compound profiles. Six QTLs were detected for red-flesh color on LG1, LG2, LG8, LG9, LG11, and LG16. Several genes identified in QTL confidence intervals were related to anthocyanin metabolism. Further analyses allowed us to propose a model in which the competition between anthocyanins and flavan-3-ols (monomer and oligomer) end-products is decisive for red-flesh color development. In this model, alleles favorable to high red-flesh color intensity can be inherited from both white-flesh and red-flesh parents.

Fruit quality, antioxidant, and mineral attributes of pomegranate cv. Ghojagh, influenced by shading and spray applications of potassium sulfate and sodium silicate

Pomegranate (Punica granatum L.) fruit quality depends on many traits including visual, biochemical and mineral characteristics. One of the negative traits is aril whitening (AW) which is a frequently observed disorder in hot and dry climates, that leads to decline in desirable fruit quality. Color, antioxidant, and mineral contents of the arils are of prime importance as quality traits. Therefore, this study aims to investigate the effect of shading and foliar minerals on fruit quality during the fruit development stages of pomegranate. Treatments included shaded (50% green net) and unshaded trees and foliar application of trees with potassium sulfate (K, 1% and 2%) or sodium silicate (Si, 0.05, 0.1 and 0.15%) during two growing seasons. Results showed that the severity of AW at harvest decreased significantly when trees were covered with shading compared to control. The color values of L* and ⁰hue for arils were lower in fruits grown under shading conditions indicating darker red arils. Shading significantly reduced chilling injury in cold storage compared to open field fruits. Shading and Si 0.15% increased superoxide dismutase, and catalase enzymes activity while decreased Polyphenol oxidase and peroxidase. Covering trees with shading and Si 0.15% spray resulted in the highest total anthocyanin, antioxidant activity, and total phenolics content in the arils. Shading as well as Si 0.15% increased macronutrients content of the arils. The study concluded that covering pomegranate trees and spraying with Si in hot climate reduced AW, increased antioxidant traits, and led to higher fruit quality.

Influence of Conservation Methods on the sour cherry (Cerasus vulgaris Mill.) fruits quality

Objective: Sour cherry fruits (Cerasus vulgaris Mill.) belong to the Rosaceae family and are designed as a GRAS ingredient based on the FDA data. Animal experiments and clinical practice confirm that there are many positive pharmacological effects mainly related to anthocyanins. Development of standard regulations for this kind of medicinal plant raw materials is actual to introduce sour cherry fruits into official medical practice. In our research, we investigate macroscopic and microscopic properties and determine the content of tanning substances and anthocyanins in sour cherry fruits of various kinds of conservation. Materials and methods: Modern complex of physicochemical methods was used in pharmacognostical research. Microscopic analysis was performed on a LOMO Micmed-6 microscope with 10× eyepieces, 4×, 10×, 40× and 100× objectives, photographies were taken with a Sony Xperia Z3 compact digital camera. The content of total anthocyanins in terms of cyanidin-3-О-glucoside was determined by differential UV-spectrophotometry, total tannins content – by redox titration. Results and discussion: The anomocytic stomatal complex, fruits pulp druses, anthocyanins containing in the epidermis and fruits pulp cells, and vessels are typical signs for the sour cherry fruits anatomy structure. A conservation method has not to effect on visual representation of diagnostic signs. The contents of tanning substances are little; it is from 2.73±0.08% to 4.12±0.13% in terms of tannin. Maximal anthocyanin contents (in terms of cyanidin-3-glucoside and in absolutely dried raw material) were determined in fresh-frozen sour cherry fruits (after defrosting (with juice and without kernel) is 5.40±0.15% or in terms of moisture-containing raw materials (without kernel) – 0.690±0.019%. In the defrosted fruits without juice, the content of anthocyanins is two times lower in terms of completely dried raw material (without kernel), it is 2.77±0.12% or in terms of moisture-containing raw material (without kernel), it is 0.410±0.018%. In the juice released from cherry fruits after defrosting anthocyanin content in terms of cyanidin-3-glucoside is of 0.450±0.007% (g/100ml juice), in dried sour cherry fruits (without kernel) – 4.34±0.17%, which is lower than in fresh-frozen raw materials. It can be explained by the varietal features, as well by the conservation conditions; this matter is to be further studied. Contents of tanning substances in fresh-frozen and dried sour cherry fruits when storage during 4 months is insignificantly reduced, but it is established that contents of anthocyanin in terms of cyanidin-3-glucoside reduces 1.5 times in 4 months, if the raw material is frozen, and it reduces by 10% if the raw material is dried. Conclusion: Diagnostic signs of macroscopic and microscopic structures, contents of tanning substances and anthocyanins in terms of cyanidin 3-glycoside in sour cherry fruits were studied. The content of the main groups of biologically active substances decreases equally during storage of dried and frozen cherry fruits. When defrosting, it is necessary to carefully collect the juice, as it contains the bulk of the anthocyanins. It is promising to study various options for freezing and drying of cherry fruits with kernels in order to reduce the loss of fruits juice to a minimum. In this case, it is important to ensure that the kernels are whole (not destroyed), in order to avoid the ingress of cyanogenic glycosides into the medicinal plant material. The results will be used to develop normative documentation for sour cherry fruits.

Differential Effects of In Vitro Simulated Digestion on Antioxidant Activity and Bioaccessibility of Phenolic Compounds in Purple Rice Bran Extracts.

Pigmented rice varieties are abundant in phenolic compounds. Antioxidant activity and bioaccessibility of phenolic compounds are modified in the gastrointestinal tract. After in vitro simulated digestion, changes in antioxidant activity and bioaccessibility of phenolic compounds (phenolic acids, flavonoids, and anthocyanins) in purple rice brans (Hom Nil and Riceberry) were compared with undigested crude extracts. The digestion method was conducted following the INFOGEST protocol. Antioxidant activity was determined using the ferric-reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity assays. The bioaccessibility index (BI) was calculated from the ratio of digested to undigested soluble phenolic content. Overall results showed that the in vitro simulated digested rice brans had lower antioxidant activity and lower total phenolic, flavonoid, and anthocyanin contents. However, the concentration of sinapic acid was stable, while other phenolic acids (gallic, protocatechuic, vanillic, ρ-coumaric, and ferulic acids) degraded after the oral, gastric, and intestinal phases. The BI of sinapic, gallic, vanillic, and ferulic acids remained stable, and the BI of quercetin was resistant to digestion. Conversely, anthocyanins degraded during the intestinal phase. In conclusion, selective phenolic compounds are lost along the gastrointestinal tract, suggesting that controlled food delivery is of further interest.

Use of waste fermented black carrot powder dried by different methods as a substitute in noodle production

This study delved into various aspects of noodle production, emphasizing the impact of waste fermented black carrot powder (WFBCP) concentration and drying techniques. Higher concentrations of WFBCP increased cooking times, particularly in freeze-dried (FD) samples, resulting in varying water absorption and notable cooking losses. Color variations, influenced by both WFBCP concentration and drying methods, led to generally darker hues in the FD samples. Significant differences in the water content were observed across treatments. Ash content increased significantly with higher WFBCP concentrations, particularly at 40%, indicating the impact of WFBCP on ash formation. Noodle samples exhibited a significant rise in oil content with increasing WFBCP concentration, reaching a peak at 20%. Total Phenolic Content notably increased at higher WFBCP concentrations, peaking at 40%, suggesting potential nutritional benefits. Similarly, antioxidant activity increased significantly with higher WFBCP concentrations, indicating enhanced protection against food oxidation. Total monomeric anthocyanin content surged with increased WFBCP concentration, establishing WFBCP as a noteworthy source of anthocyanins. HPLC analysis revealed elevated levels of phenolic compounds when WFBCP was added to noodles, with FD-WFBCP showing the highest content. Freeze-drying effectively preserved the phenolic compounds, while the protein content remained stable. Sensory analysis, conducted using a 0–10 scale, emphasized the impact of processing methods and WFBCP concentrations on attributes such as color, stickiness, chewing, flavor, and overall rating. This study underscores the importance of precise control over WFBCP concentrations and processing for enhancing noodle attributes. Principal component analysis, explaining 90.8% of the total variation, highlights distinct differences between control and treated samples.

The evaluation of black carrot, green cabbage, grape, and apple juices as substrates for the production of functional water kefir‐like beverages

AbstractWater kefir (WK) is a nondairy probiotic beverage produced using water kefir grains that are highly adaptable to diverse food substrates. Fruit and vegetables have been used more in beverage production in recent years due to their plentiful nutritional qualities. In this context, the aim of this study is to develop fruit–vegetable juice‐based beverages fermented with WK grains in order to produce novel, non‐dairy, probiotic water kefir‐like beverages (W‐KLBs) with improved sensory and nutritional properties. In this context, black carrot (BC), apple (A), grape (G), and green cabbage (GC) juices are fermented with commercial WK grains. Results showed that BC‐KLB possessed the highest antioxidant activity (75.50%), total phenolic (1248.60 mg GA/L), and total monomeric anthocyanin (391.31 mg/L as cyaniding‐3‐glucoside equivalent) content. Also, the sensory evaluation demonstrated that BC‐KLB was the most favorable sample, while GC‐KLB received negative feedback. These findings strongly support the suitability of BC juice to develop W‐KLB with high added value and functional properties.

Thymol application delays the decline of fruit quality in blueberries via regulation of cell wall, energy and membrane lipid metabolism

In this study, we evaluated the potential for exogenous thymol to slow this decline by measuring the effects of thymol application on cell wall, energy, and membrane lipid metabolism. The results showed that thymol application improved the preservation of the total soluble solids, titratable acidity, decay rate, and anthocyanin content, and effectively inhibited the accumulation of O2·-, H2O2, and malondialdehyde in blueberries during storage. Thymol application also effectively maintained fruit firmness, cell wall structure, and energy levels, while delaying the degradation of membrane phospholipids and unsaturated fatty acids during the storage of post-harvest blueberries. Therefore, exogenous thymol can maintain the quality of blueberry fruits by regulating energy and membrane lipid metabolism and reducing cell wall degradation. Thus, thymol-treatment could be a suitable biocontrol agent for maintaining blueberry quality and extending blueberry fruit storage life.

Combining Different Natural Plant Extracts to Stabilize the Antioxidative Activity of Dragon's Blood.

Dragon's blood () is a traditional Chinese medicine known for its wound hemostasis, blood circulation, and stasis properties. Recently, it has also been utilized in cosmetics, though its antioxidant capacity remains unclear. This study aims to stabilize the bioactivity of dragon's blood using various plant extracts. We evaluated single plant extracts and their combinations to identify the conditions that maintained the antioxidant capacity of dragon's blood the longest. Selected plants included Hibiscus sabdariffa, Clitoria ternatea, Hylocereus sp., Pandanus amaryllifolius, and Camellia sinensis. We used two sources of dragon's blood: Daemonorops draco and Dracaena cochinchinensis. Extraction conditions were optimized and antioxidant activity was assessed using the free radical scavenging ability of 1,1-diphenyl-2-picrylhydrazyl (DPPH), total anthocyanin concentration (TAC), total polyphenol content (TPC), the free radical scavenging activity of ABTS, and a ferric reducing antioxidant power (FRAP) assay. The results showed that all plant extracts exhibited high antioxidant capacity. Clitoria ternatea had the highest DPPH scavenging ability at 93.81%, with the best combination being green tea and Daemonorops draco at 92.57%. Clitoria ternatea had the highest TPC at 9921 mg GAE/100 g, with the best combination (green tea and Dracaena cochinchinensis) at 10500 mg GAE/100 g. ABTS activity was highest for green tea at 98.3%, with the best combination (Clitoria ternatea and Daemonorops draco) at 93.29%. The FRAP assay showed that green tea had the highest electron-donating potential at 3.85 mg/mL, with the best combination (Daemonorops draco and Dracaena cochinchinensis) at 3.71 mg/mL. This study advances our understanding of the antioxidant properties of these plants and the traditional Chinese medicine dragon's blood, enhancing the efficacy of dragon's blood in skincare and cosmetics. Moreover, the application of these extracts could rejuvenate local agriculture, impacting the skincare, cosmetics, and sustainable agriculture sectors.