Juice Extraction Research Articles

Guavira Fruit Pomace Promotes Immunomodulation and Reduction of Tumor Growth in Walker 256 Tumor-Bearing Rats

Background: Guavira fruit is widely used for juice extraction purposes, and this process generates large amounts of pomace (waste). Guavira pomace was dried and milled to produce guavira pomace flour (GPF), which is rich in antioxidants and dietary fibers (polysaccharides). These compounds are known for their immunomodulatory and antitumor effects. Objective: To investigate whether GPF intake promotes immunomodulation and reduces Walker 256 tumor growth in rats. Methods: GPF was provided to Wistar rats in two different models: 1) 15-day Model, according to which, Walker 256 tumor-bearing rats received GPF (63 mg/200 g b.w./day) simultaneously to tumor growth for 15 days; 2) 45-day Model, according to which, tumor-bearing rats received GPF for 30 days before tumor cell implantation, as well as during tumor growth - it totaled 45 days. After animals were euthanized, tumors were collected and weighed, and tumor cells were isolated for proliferation capacity determination ex vivo. Enzymatic/colorimetric methods were used to determine resident peritoneal macrophages’ functionality, whereas blood T and B lymphocytes were assayed for proliferation capacity, ex vivo, under stimuli. Results: The 15-day Model did not show tumor mass or cell proliferation reduction in the treated group. GPF stimulated macrophage response in tumor-bearing and non-tumor-bearing rats. However, there was a substantial reduction in tumor mass and tumor cell proliferation under the 45-day Model. Macrophage and lymphocyte response decreased; it suggested that GPF can directly act in the tumor. Conclusion: Based on these findings, GPF has immunomodulatory and antitumor actions, and ingestion time plays a key role in them.

Modeling of Carbon Footprint Emissions in Sugarcane Production Using System Dynamics

Objective: This study proposes a model aimed at estimating and reducing carbon emissions in sugarcane cultivation and juice extraction, designed for potential application in real-world systems. Method: The model grounded in a hypothetical case study of a 60-hectare sugarcane plantation in a warm climate with a 7-month growth cycle and a three-year simulation period, focuses on estimate and evaluate mitigation scenarios to decrease emissions from fuel and electricity usage in activities such as plowing, sowing, harvesting, and irrigation. Utilizing Vensim PLE, a System Dynamics model that combine event and dynamic simulation. Results and Discussion: Utilizing Vensim PLE, a System Dynamics model that combine event and dynamic simulation estimated a 3060.81 tons CO2 equivalent carbon footprint. Two scenarios aimed at footprint reduction were tested: substituting electrical energy with solar power reduced the footprint by 86% to 450.092 tons, demonstrating clean energy's efficacy. Conversely, replacing an industrial mill with the traditional trapiche technique for juice extraction yielded a mere 1% reduction, indicating its ineffectiveness for real-world application. Research Implications: This study emphasizes the development of a simulation model based on system dynamics to estimate the carbon footprint emissions in sugar cane production considering its cultivation and juice extraction. The results support that through simulations, it is possible to determine the factors that influence the generation of carbon dioxide, offering a broader vision to establish and implement mitigation measures such as adopting clean energies and reducing fuel consumption. Originality/Value: This research contributes to the understanding of the application of system dynamics by using software such as Vensim PLE to estimate the carbon footprint emissions in sugar cane production, considering its cultivation and juice extraction. The results found through simulations suggest the implementation of mitigation measures such as the adoption of clean energies and the reduction of fuel consumption.

Synthesis of magnetic spinal ferrite CrFe2O4 nanoparticles and uses them to remove lead and cadmium ions from aqueous solutions

Abstract This study deals with the preparation of a magnetic ferrite CrFe2O4 by the sol–gel auto-combustion method, using the lemon juice extract as a fuel for the reaction and preventing the precipitation of the components. The prepared nanocomposite was diagnized using various techniques such as FT-IR, XRD, FE-SEM, EDX, Zeta Potential and (BET). X-ray diffraction patterns verified the state of phase purity and the particle size of 33.9 nm. Additionally the study examined the synthesized compound as an adsorbent surface for lead and cadmium ions from their aqueous solutions. The mathematical formulae of the Langmuir and Freundlich isotherms were applied to the actual adsorption data utilising the findings from the temperature effect studies. As a result, the Freundlich equation yielded a more correlated linear link than the Langmuir isotherm. The thermodynamic results showed that the lead and cadmium ions adsorption were endothermic according to the positive (ΔH) values, whereas the lead and cadmium ion adsorption process were spontaneous with negative (ΔG) values. Positive values of (ΔS) indicate an increase in the randomness of the adsorption process. The current study also comprises the practical application of eliminating lead and cadmium ions from marine waters collected from two sites: Al-Faw Al-Kabir Port (Eastern Breaker) and Khor Al-Zubair (berth 13), by means of the prepared surface. The results indicate the removal percentage of the prepared surface for lead was (91.72%) for the first location and (86.00%) for the second location, whereas the removal percentage of cadmium was (85.52%) for the first site and (89.10%) for the second site.

Перспективы комплексной переработки ягод черной смородины

Black currant (Ribes nigrum L.) is one of the most popular berries in Russia. Its biochemical properties make it part of a healthy diet. This review describes the role of black currant and its by-products in the food industry and defines its nutritional value, i.e., vitamin C, anthocyanins, and dietary fiber. It covered original Russian and English research articles and reviews published in 2015-2023 and indexed in the Russian Research Citation Index or Pubmed databases. The keywords were black currant in Russian and English. Black currant berries are rich in dietary fiber, polyphenolic compounds, anthocyanins, vitamin C, and potassium. They cover human needs for these nutrients. Added to fermented dairy and grain foods at 5-20%, fresh or processed berries fortify them with dietary fiber, vitamin C, and anthocyanins while reducing energy value. As ingredients with color, taste, and aromatic compounds, black currant berries and their secondary products can be introduced into the formulations of various alcoholic beverages. Berry pomace is a technologically functional ingredient with a moisture-retaining ability that increases the antioxidant capacity of the final product. Juice and aqueous extracts of black currant pomace are used as picklers for fish and meat products to increase their microbiological safety and shelf-life. Complex processing of black currant berries is feasible as they are a valuable source of dietary fiber, vitamin C, and anthocyanins. Products of their processing provide a concentrate of dietary fiber with natural antioxidants. However, functional foods as sources of biologically active substances need to follow special criteria for fortified products. Black currant and its by-products are a potential source of valuable biologically active substances. In small quantities, they can expand the range of food products but fail to satisfy human diet with biologically active substances or reduce the overall energy value.

Green Synthesis of Silver Nanoparticles with Bioreductant from Lime Juice Powder (<i>Citrus aurantifolia</i>): Effect of Concentration and pH

Significant development in antibacterial agents derived from metal nanoparticles is currently underway. One commonly employed type is silver nanoparticles (AgNPs), which display potential antibacterial activity at lower concentrations compared to other metals. Due to their high surface-to-volume ratio and small size, AgNPs can readily penetrate bacterial cell walls. Green synthesis methods of AgNPs, such as utilizing plants as reducing agents, offer substantial advantages over other synthesis techniques. Lime (Citrus aurantifolia), containing compounds like flavonoids and saponins, can serve as a natural reducing agent, converting Ag+ ions to Ag0. This study aims to evaluate the effects of AgNO3 concentration, lime juice powder concentration, and pH on the formation and characteristics of AgNPs, as well as their activity against the bacteria Propionibacterium acnes, Staphylococcus aureus, and Escherichia coli. Results indicate that at an AgNO3 concentration of 1 mM, lime juice extract at 1% with a pH of 9 produces optimal AgNP formation, with an absorbance of 4.631 and particle size of 68.4 nm. AgNPs exhibit higher antibacterial activity than AgNO3. AgNPs synthesized with lime juice powder can increase their activity and have the advantages of being safe and environmentally friendly since they use plant material as a reducing agent.

Development, characterization and stability of a novel sport drink based on thermal water, apple juice and hibiscus

Isotonic drinks are sports beverages that replenish minerals and rapidly absorbable carbohydrates. We proposed to surpass traditional formulations of isotonic drinks by integrating thermal water, which remains unexploited as a source of electrolytes in isotonic despite the high mineral content. The novel formula combined thermal water with apple juice and hibiscus extract (as sources of sugars and color, respectively, and bioactive compounds). Through comprehensive analysis of chemical, physicochemical, and microbiological properties over 45 days at 4°C and 25°C, the results unveiled an isotonic drink with satisfactory characteristics for this product category: pH of 3.72, 7.93 mg/100 mL of total sugars, and 148.30 mg/100 mL minerals, predominantly sodium (34.99 mg/100 mL) and potassium (73.20 mg/100 mL). It showed significant phenolic compounds, notably chlorogenic acid (2.75±0.10 mg/100 mL), and antioxidant activity (472.72 µmol Trolox eq/100 mL). It maintained a vibrant red hue derived from hibiscus anthocyanins (delphinidin 3-O-sambubioside and cyanidin 3-O-sambubioside, totaling 4.06±0.03 mg/100 mL), and demonstrated microbiological stability throughout the storage period in both temperatures studied. Therefore, by harnessing the potential of thermal water, this study paves the way for a novel approach to developing sports beverages and can serve as a model for countries rich in thermal springs.

Standardized Grape (Vitis vinifera L.) Extract Improves Short- and Long-Term Cognitive Performances in Healthy Older Adults: A Randomized, Double-Blind, and Placebo-Controlled Trial.

Cognitive decline, a common consequence of aging, detrimentally affects independence, physical activity, and social interactions. This decline encompasses various cognitive functions, including processing speed, memory, language, and executive functioning. This trial aimed to investigate, with a double-blind, placebo-controlled clinical trial on 96 healthy older adults, the efficacy of once-daily 250 mg of a standardized grape (Vitis vinifera L.) juice extract (Cognigrape®) in improving short- and long-term cognitive functions. The results revealed significant improvements across multiple cognitive domains, notably immediate and delayed memory, visuospatial abilities, language, and attention, with improvements occurring within just 14 days, which continued to improve after 84 days of supplementation. The extract exhibited statistically significant enhancements in the Mini-Mental State Evaluation (MMSE), assessment of neuropsychological status (RBANS), "Esame Neuropsicologico Breve 2 (ENB-2), and Modified Bells Test (MBT) scores, with the latter test revealing a significant improvement in selective attention within just 90 min of the first dose. These positive results highlight the potential this natural grape extract has on improving cognitive function both acutely and chronically in a healthy aging population, which in turn supports a longer health span, at least cognitively.

Evaluation of green kiwifruit juice extract on physicochemical properties, antioxidant activity, and tenderness of beef M. semitendinosus with in vitro digestion.

This study focused on the physicochemical properties and tenderness of vacuum-packaged beef M. semitendinosus as affected by various dilution ratios (DRs, 1:4, 1:2, and 1:1) of green kiwifruit juice extract (GKJE) with phosphate buffer during storage at 4°C for 7 days. In addition, the formation of peptides with antioxidant activity for GKJE ability to hydrolyze proteins present in beef was evaluated at different steps of in vitro digestion. Beef with GKJE showed higher tenderness than control (CTL, beef with brine solution alone) during storage, and the increased DR increased tenderness as compared to lower DRs. The addition of GKJE increased protein digestibility during in vitro digestion. To increase the antioxidant activity in the body, GKJE having a DR of 1:2 and 1:1 should be applied to the beef muscle with effective antioxidant activity. These results suggest that DRs of phosphate buffer and kiwifruit juice of 1:1 and 1:2 have the potential to be used as a meat-tenderizing agent and could increase the digestibility of meat as well as the antioxidant capability of bioactive peptides. PRACTICAL APPLICATION: The dilution ratio of kiwi juice with phosphate buffer at 1:1 has the potential to be used as a meat-tenderizing agent during refrigerated storage and also increase the digestibility of beef.

Influence of fractionation of polyphenols by membrane chromatography on antioxidant, antimicrobial and proliferation-inhibiting effects of red fruit juices

Interest in fruit juice extracts as nutraceuticals is constantly increasing due to their health-beneficial properties, mainly caused by polyphenols. However, the correlation between the various effects of fruit juice extracts and their individual composition, including anthocyanins and copigments, is unknown. Therefore, in the present study, eight red fruit juice extracts were prepared using XAD-7 column chromatography, followed by fractionation and identification of the different compounds as well as characterization of their health-promoting effects. The fruit juice extract of pomegranate, chokeberry, and cranberry showed the highest antimicrobial potential against food-borne pathogens. The highest antioxidant and cell proliferation-inhibiting potential was also found in the pomegranate extract. It can be assumed that pomegranate extracts, which are rich in copigments, especially hydrolyzable tannins, are suitable natural antioxidants and antimicrobial agents. Pomegranate extracts could be used as nutraceuticals or natural preservatives.

Effect of selective preservatives on shelf-life of guava juice extracted using pectinase enzyme

The study investigated the feasibility of enzymatic extraction for guava juice and evaluated the effects of various preservatives on its shelf life. The crushed guava puree was undergone different pectinase enzyme concentrations over three incubation periods. The findings revealed that pectinase concentrations of 0.1 % and 0.2 %, when incubated for 1 and 2 h, were the most effective. Juice yields ranged from 65.24 % to 78.64 %, with Total Soluble Solids (TSS) varying from 9.12°Brix to 11.56°Brix. The physicochemical properties of the guava juice resulted 84.2 % moisture, 2.16 % protein, 0.77 % fat, 3.27 % fiber, 0.65 % acidity, 2.25 % reducing sugars, 8.27 % non-reducing sugars, 79.53 % antioxidant activity, 173.2 mg/100g of ascorbic acid, 10.52 TSS, 109.7 mg/100g of phenolic content, and a pH of 3.2. Eight juice samples were prepared as per formulation with sodium benzoate and potassium metabisulfite (KMS) at concentrations of 150 ppm, 200 ppm, and 250 ppm, in addition to one refrigerated sample and one control. The stability of these guava juice samples was monitored every 15 days over a 90-day period. Results showed that acidity, TSS, pH, reducing sugars, and non-reducing sugars changed over time. Samples with preservatives exhibited slower changes compared to the control. Phenolic compounds diminished more quickly at ambient temperature than in refrigerated or preservative-treated samples. Initially, phenolic content and antioxidant capacity were 44 mg GAE/100g and 44 %, respectively, but declined to 10–15 mg and 15–17 % by the end of the storage period. Color changes were more noticeable in samples stored at room temperature, whereas preservatives effectively reduced color degradation caused by enzymatic browning. Moreover, ascorbic acid retention was better in samples with preservatives and those stored under refrigeration. The ascorbic acid degradation rate was highest at room temperature (0.023 day^-1) and lowest with 250 ppm KMS (0.016 day^-1). Microbiological tests indicated that the juice remained safe for 40 days at room temperature, 90 days under refrigeration, and approximately 85 days with preservatives.

Safe and Healthy Food Preservation: Efficacy of Guava Leaves and Lemon Juice Extract on Fruits and Vegetables

Background: Fruits and vegetables are naturally perishable and have a relatively limited shelf life. This study was designed to prolong the shelf life and remain nutritional value of various fruits and vegetables by using guava leaves extract and lemon juice extract (natural preservatives). Methods: Fruits and vegetables samples (amla, banana, grapes, bean, eggplant and tomato) were treated with three types of natural preservatives: guava leaves and lemon juice extract (GLE) 0.5% (boiled), lemon extract (LE) 15%, GLE 40% + LE 15%. Results: The study revealed that the moisture content varied from 18.03% to 95.41%. During the 10 days of experiment, samples treated with 0.5% GLE (boiled) preservatives exhibited better result than other two types of preservatives regarding the moisture content. Titratable acidity content varied from 0.05% to 2.25%. The pH value varied in the range of 2.47-6.01. The percentage of weight loss value ranged from 3.67 to 85.71. During the experiment period, weight loss was minimum almost in all samples treated with GLE 40%+LE 15% preservative. The vitamin C content in fruits and vegetables ranged from 1.60 mg/100mL to 68.46mg/100mL. The highest viable count was found in banana (46×104 CFU/ml) and the lowest was in Bean (9×104 CFU/ml). Conclusion: Among three types of preservatives, samples treated with 0.5% GLE (boiled) showed better result and minimum microbial growth.

Beetroot (Beta vulgaris L.) Extract Gives Superior Effect than Beetroot Juice on Increasing HDL and Decreasing LDL and IL-6 in Dyslipidemic Rats Model

BACKGROUND: Dyslipidemia derives from disturbances in lipid metabolism as an interaction between genetic and environmental factors, characterized by increased levels of cholesterol, triglycerides, low-density lipoprotein (LDL) and decreased levels of high-density lipoprotein (HDL). Continuous dyslipidemia will increase the risk of atherosclerosis. In dyslipidemia, macrophages release inflammatory cytokines such as interleukin (IL)-1, IL-6, IL-12, IL-15, IL-18, and then induce T-cell infiltration formed atherosclerotic plaques. Beet (Beta vulgaris L.) which contains active compounds and antioxidant, such as flavonoids and betacyanin, has the ability to reduce dyslipidemia. This study evaluated effect of beetroot juice and beetroot extract on dyslipidemic rat models by evaluating the level of HDL, LDL and IL-6.METHODS: Fourty-two male Sprague Dawley rats were divided into seven groups. Rats were fed either with standard food or high fat diet (HFD) for 28 days, then different interventions using either single combination of simvastatin, beetroot juice, or beetroot extract were given alongside the standard food or HFD diet for another 28 days. LDL and HDL were measured pre- and post-intervention, while IL-6 was measured only post-treatment.RESULTS: Daily administration of a single beetroot juice or beetroot extract or in combination with simvastatin reduced LDL significantly compared to pre-intervention. The interventions also increased HDL significantly and lower IL-6 concentrations compared to group that received no intervention.CONCLUSION: Administration of beetroot juice and beetroot extract can lower LDL, increase HDL, and decrease IL-6 either alone or in combination treatment with simvastatin, it is indicated beetroot have a potential benefit for prevention and therapeutic in dyslipidemia.KEYWORDS: beetroot juice, beetroot extract, LDL, HDL, IL-6

The Green Synthesis of Nanostructured Silicon Carbides (SiCs) from Sugarcane Bagasse Ash (SCBA) as Anodes in Lithium-Ion (Li-Ion) Batteries: A Review Paper

Silicon is a promising anode material for the increased performance of lithium-ion batteries because of its high elemental composition and specific capacity. The application of silicon on a commercial scale is restricted due to the limitation of volume expansion. Silicon is also expensive, making it difficult for large-scale commercialisation. Different methods were used to address these issues, including a sintering process and the sol–gel method, to form silicon carbide (SiC), a hard chemical compound containing silicon and carbon. The silicon carbide anode not only acts as a buffer for volume expansion but also allows for better infiltration of the electrolyte, increasing charge and discharge capacity in the battery. Like silicon, silicon carbides can be costly. The development of renewable energy systems is very important, especially in the development of energy storage systems that are not only efficient but also cost-friendly. The cost of the energy storage devices is lowered, making them easily accessible. Silicon carbides can be synthesised from sugarcane, which is the fibrous waste that remains after juice extraction. This could be beneficial, as we could never run out of such a resource, and it offers low carbon with a high surface area. Silicon carbides can be synthesised by carbothermal reduction of silica from sugarcane bagasse. This review provides a comprehensive understanding of silicon carbides and synthetic processes. The innovative use of waste to synthesise materials would reduce costs and comply with Sustainable Development Goals (SDGs) 7 (affordable and clean energy) and 13 (climate action).

Feasibility study on conversion of biowaste of lemon peel into carbon electrode for supercapacitor using ZnCl2 as an activating agent

Here, we describe the analysis of the capacitive performance of activated carbon materials derived from the biowaste of lemon. Lemon peel discarded by restaurants after juice extraction is carbonized at 400 0C followed by chemical activation using ZnCl2. The porosity of carbon materials is tailored by varying activation conditions, such as the mass ratio of carbonized lemon peel and ZnCl2, duration of heating, and temperature. The Brunauer–Emmett– Teller (BET) surface area and pore volume of carbon materials prepared at different activating conditions range from 1380 to 2120 m2g−1 and 0.38 to 0.69 cm3 g−1 respectively. The derived carbon materials are amorphous indicated by the broad peaks in the XRD pattern as well as disordered structure of the carbon materials is revealed by the Raman spectroscopic analysis. The systematic analysis of capacitive performance of activated carbons by employing electrochemical techniques like Cyclic Voltammetry (CV), Galvanostatic charge/Discharge (GCD) cycles, and electrochemical impedance spectroscopy (EIS) in acidic (H2SO4) and alkaline (KOH) media indicates that optimum condition for activation of lemon peel is 600 °C for 60 min with 1:1 mass ratio of carbonized lemon peel and ZnCl2. The superior performance of (ALP-600) is attributed to its high surface area and well-connected hierarchical porous structure. The tiny hump at ~ 0.2 V in CV might be due to the pseudocapacitive nature of oxygen functional groups indicated by FTIR. ALP-600 exhibits the highest specific capacitance of 180 Fg−1 and retains 99.7% of its initial capacitance after 5000 cycles in the acidic electrolyte. The maximum capacitance achieved with ALP-600 symmetric cell in CR2032 coin cell configuration is 0.90F.

Health-Promoting Properties and the Use of Fruit Pomace in the Food Industry-A Review.

Fruit pomace, a by-product of the fruit industry, includes the skins, seeds, and pulp most commonly left behind after juice extraction. It is produced in large quantities: apple residues alone generate approximately 4 million tons of waste annually, which is a serious problem for the processing industry but also creates opportunities for various applications. Due to, among other properties, their high content of dietary fiber and polyphenolic compounds, fruit residues are used to design food with functional features, improving the nutritional value and health-promoting, technological, and sensory properties of food products. This article presents the health-promoting (antioxidant, antidiabetic, anti-inflammatory, and antibacterial) properties of fruit pomace. Moreover, the possibilities of their use in the food industry are characterized, with particular emphasis on bread, sweet snack products, and extruded snacks. Attention is paid to the impact of waste products from the fruit industry on the nutritional value and technological and sensory characteristics of these products. Fruit pomace is a valuable by-product whose use in the food industry can provide a sustainable solution for waste management and contribute to the development of functional food products with targeted health-promoting properties.

Phenotypic Evaluation of Saccharum spp. Genotypes during the Plant-Cane Crop for Biomass Production in Northcentral Mississippi

Saccharum is relatively new to 33° N latitude. S. spontaneum readily hybridizes with commercial sugarcane (Saccharum spp.) and lends cold tolerance and greater yield to the hybrid progeny, called energycane. Since 2007, there have been numerous new hybrid and backcross energycane genotypes developed but there is a paucity of information about them. Twenty energycane genotypes were tested in the first season of growth from cane propagules (plant cane; PC) against Ho 02-113 (a control) for two site-years in northcentral Mississippi. Grand (exponential) growth continued into October. The prevailing paradigm is that tonnage is what matters. Except for percentage cellulose, all factors tested (dry matter yield, extractable juice volume, °Brix, theoretical ethanol from fermentation, theoretical ethanol from cellulose, and total theoretical ethanol) were greater from the second site-location compared to the first. Dry matter yield (DMY) and total theoretical ethanol yield (TTEY) were moderately correlated. Over the two years of this test only Ho 14-9213 exceeded in mean DMY of Ho 02-113. Sixteen of the 19 test genotypes in this test equaled or exceeded the mean TTEY of Ho 02-113.

Phytofabrication of Silver Nanoparticles Using Pomegranate Juice Extract for Antioxidant, Antimicrobial and Cytotoxic Activities

AbstractIn the current research, monowave‐assisted biosynthesis of AgNPs utilising aqueous Pomegranate Juice extract (PJE) for antioxidant, antimicrobial and cytotoxic activities were evaluated. The synthetic approach used for the biosynthesis of AgNPs was simple, affordable and eco‐friendly. UV‐Visible, DLS, FTIR, XRD, FE‐SEM and HR‐TEM techniques were used to characterize the synthesized AgNPs. The DLS technique confirmed the monodispersed nature and zeta potential of −25.8 mV. FTIR technique revealed that OH functional groups of phytochemicals were crucial for the reduction and stabilization of AgNPs. FESEM and HRTEM techniques confirmed that biosynthesized AgNPs appeared spherical and triangular. XRD analysis resulted in 18.04 nm size of AgNPs. The antioxidant capacityof biosynthesized AgNPs was analysed via DPPH (IC50 35.20 μg/mL), ABTS (IC50 37.77 μg/mL), FRAP (4.37 mM Fe(II)/mL at 90 μg/mL) and total antioxidant (77.16 g AAE/mL at 90 μg/mL) assays. Biosynthesized AgNPs exhibited antifungal activity against Colletotrichum gloesporioides, Colletotrichum graminicola and antibacterial activity against Xanthomonas axonopodis, Klebsiella aerogenes at 50 μg/mL. Owing to these studies, synthesized AgNPs may be valuable in the future for biomedical and agricultural applications.

Inhibitory effects of SARS-CoV-2 penetration of host cells by garlic oil and juice extract are cultivar specific

The COVID-19 pandemic has been disastrous for global health and economy. In attempts to reduce susceptibility to SARS-CoV-2 infection, many people have turned towards traditional food remedies, such as garlic, which are thought to contain antimicrobial properties. Differences in composition between plant varieties and numerous forms of garlic preparations have contributed to the controversy as to its effectiveness herbal medicine. We sought to explore whether purified oil or juice extracted from different garlic plant varieties could prevent SARS-CoV-2 infection of cells and whether any antiviral effects were common among the varieties tested. Of over 20 garlic cultivars tested (10 in oil form and 10 in juice form), only one oil extract demonstrated strong inhibition of SARS-CoV-2 infection. Similarly, only one juice extract from a different cultivar exhibited this property, effectively limiting infection and even destroying the virion genome. It is crucial to note that these two cultivars were distinct from each other. Our findings support the fact that not all garlic plants exhibit antimicrobial effects, potentiating caution when using their extracts as herbal medicine.

Physicochemical and phytochemical characterization of opuntia dillenii: A promising source of bioactive compounds

ABSTRACT The objective of this ongoing research is to investigate and assess the aqueous extracts, vegetable oil, and residual plant components derived from O. dillenii by use of HPLC, and GC-MS. Subsequent investigations employed colorimetric techniques to identify reducing and soluble sugars. We developed and validated an energy-dispersive X-ray fluorescence (EDXRF) method for determining the concentrations of essential chemical elements (O, C, Ca, Mg, K, S, P) in seeds, juice, and peel, as well as their residues. HPLC analysis yielded results indicating that extracts from O. dillenii seeds, juice, and peel from distinct regions (Oujda, Nador, and Essaouira) contained elevated concentrations of metabolites. Specifically, peel and juice extracts exhibited the highest levels of organic acids and betanin compared to O. dillenii seeds. Conversely, seed oils displayed a noteworthy tocopherol content, predominantly δ-tocopherol. Similarly, an examination of organic acid composition in juice, peel, and seeds from three different regions revealed their elevated levels. Citric acid and oxalic acid emerged as predominant components in the juice. Overall, Opuntia dillenii’s physicochemical and phytochemical characterization improves in understanding its potential as a bioactive chemical promoter, which could lead to the creation of new medicinal medicines or functional food ingredients.

Anion exchanger1 (AE1/SLC4A1) function is impaired in red blood cells from prediabetic subjects: Potential benefits of finger lime (Citrus australasica, Faustrime cultivar) juice extract.

Prediabetes is a risk state that defines a high chance of developing diabetes and cardiovascular disease. Oxidative stress mediated by hyperglycemia-induced production of reactive species could play a crucial role in this context. In the present study, we investigated whether the anion exchange capability mediated by AE1 (SLC4A1), which is sensitive to oxidative stress, was altered in human red blood cells (RBCs) obtained from prediabetic volunteers. In addition, we assessed the precise composition of bioactive compounds and the potential benefits of finger lime juice extract (Citrus australasica, Faustrime cultivar) in counteracting oxidative stress-related functional alterations. Human RBCs from normal and prediabetic volunteers were incubated with 50 µg/mL juice extract for 2 h at 25°C. Juice extract restored alterations of the anion exchange capability mediated by AE1 and prevented the structural rearrangements of AE1 and α/β-spectrin in prediabetic RBCs. AE1 functional and structural alterations were not associated with an increase in lipid peroxidation or protein oxidation at the level of the plasma membrane. An increased production of intracellular ROS, which provoked the oxidation of hemoglobin to methemoglobin, both reverted by juice extract, was instead observed. Importantly, juice extract also induced a reduction in glycated hemoglobin levels in prediabetic RBCs. Finally, juice extract blunted the overactivation of the endogenous antioxidant enzymes catalase and superoxide dismutase and prevented glutathione depletion in prediabetic RBCs. These findings contribute to clarifying cellular and molecular mechanisms related to oxidative stress and glycation events that may influence RBC and systemic homeostasis in prediabetes, identify AE1 as a sensitive biomarker of RBC structural and function alterations in prediabetes and propose finger lime juice extract as a natural antioxidant for the treatment and/or prevention of the complications associated with the prediabetic condition.