Formulation Of Functional Foods Research Articles

Interrogating the Antiobesity Efficacy of Flacourtia Inermis Roxb. Fruits in High Fat Diet-induced Obese Rats

Background Flacourtia inermis Roxb. (Salicaceae) is an underutilized edible fruit known for its antioxidant-rich bioactive compounds. This study explores the antiobesity potential of F. inermis ethanolic fruit extract (FF2) in a high-fat diet (HFD) induced obesity model using Wistar albino rats. Materials and Methods Wistar albino rats were randomly assigned into five groups (n = 6). Group 1 served as the normal control and received a normal diet (ND), while Groups II–V were induced with obesity by being fed an HFD for 10 weeks. Group II acted as the obese control, receiving 100% HFD throughout the study. Groups III, IV, and V also received HFD throughout the study but were supplemented with Orlistat (30 mg/kg b.w), and FF2 extract at doses of 200 mg/kg, and 400 mg/kg, respectively, from week 11 until week 15. Treatment impact of FF2 on body weight, body mass index (BMI), serum lipid levels, glucose levels, liver function parameters, and histopathological evaluations of liver and adipose tissue were investigated. Results The study unveiled that F. inermis fruits exerted potent antiobesity effects, with FF2 treatment (at 200 mg/kg and 400 mg/kg) substantially decreasing body weight gain and BMI in comparison to the HFD group. Supplementation of FF2 alongside an HFD reduced body weight gain, glucose levels, and serum lipid profile. Both doses of FF2 counteracted the adverse effects induced by HFD, with lower triglycerides (TG), total cholesterol, and LDL cholesterol levels, and higher HDL cholesterol levels in the treated groups compared to the positive control. Additionally, FF2 extract showed dose-dependent improvements in serum lipid and glucose levels, as well as, hepatic profile, indicated by decreased AST, ALP, and ALT levels, suggesting potential benefits in managing dyslipidemia, hyperglycemia, and liver health associated with obesity. Histological examination of white adipose tissue provided further evidence of the antiobesity effect. Conclusion The study highlights FF2’s therapeutic potential in managing obesity and associated metabolic disorders. Further investigations into FF2’s mechanisms and clinical application are essential for its development as an antiobesity therapeutic agent in functional food formulations.

Green technologies for extracting plant waste functional ingredients and new food formulation: A review.

Nowadays, there is a growing interest in food waste recovery by both consumers and companies. Food waste of plant origin is a source of bioactive compounds, such as phenolic acids, anthocyanins, flavonoids, phytosterols, carotenoids, and tocopherols, with well-known antioxidant, anti-glycemic, and antimicrobial properties. The use of green and sustainable technologies to recover bioactive compounds from food waste is a possible solution to valorize waste following the principles of green chemistry. Furthermore, today's consumers are more attracted, informed, and aware of the benefits associated with the consumption of functional foods, and with this in mind, the use of extracts rich in beneficial compounds obtained by green technologies from food waste can be a valid alternative to prepare functional foods. In this review, the recovery of polyphenols and fibers with green technologies from food waste for the formulation of functional foods was presented.

Effects of acid, alkaline and enzymatic extraction methods on functional, structural and antioxidant properties of dietary fiber fractions from quince (Cydonia oblonga Miller)

In this study, quince soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were obtained by acid extraction, enzyme extraction and alkaline extraction methods. The acid extracted DF displayed higher results compared to enzyme and alkaline extraction methods in terms of water holding capacity (15.97 g/g SDF), oil holding capacity (1.05 g/g SDF) and nitrite ion adsorption capacity (92.83 mg/g SDF). The antioxidant activity and phenolic content of acid extracted IDF were significantly higher than the other quince DFs. In addition, quince DFs exhibited in vitro hypoglycaemic activity, exhibiting high glucose adsorption capacity (237 mg/g) and α-amylase inhibition activity (82 %). Similarly, acid extracted SDF of quince showed in vitro hypolipidemic activity, with cholesterol adsorption capacity of 155 mg/g and lipase inhibition activity of 36 %. The structures and thermal properties of quince DFs were characterized by FT-IR and TGA. Quince DFs with high functional properties might be suitable agents for functional food formulations, such as meat products, low-calorie fruit bars, flour mixtures, etc.

Synergies of bioactivities, mechanisms, dietary factors and functional food applications of medicinal insulin plant (Costus pictus D.): a review

SummaryModernisation has significantly altered lifestyles, particularly eating habits, contributing to the increase of chronic diseases, with diabetes mellitus being a predominant metabolic disorder. Medicinal herbs such as Costus pictus (C. pictus), commonly known as the Insulin plant, offer a promising approach to managing these conditions. It is a perennial plant from the Costaceae family rich in proteins, fibres, minerals (K, Ca, Cr, Fe, Mn, Cu, Zn), and bioactive compounds. This review highlighted the plant's potential in mitigating chronic diseases and metabolic disorders due to its diverse bioactivities, including hepatoprotective, anti‐inflammatory, anticancer, antidiabetic, and antioxidant properties. These benefits are primarily attributed to its phytochemicals, mainly flavonoids and phenolic compounds. The antidiabetic mechanism involves suppressing metabolic enzymes essential for carbohydrate metabolism, while its antioxidant activity helps reduce excessive reactive oxygen species (ROS) levels implicated in various diseases. Furthermore, C. pictus can be incorporated into functional foods such as bakery and confectionery products, functional drinks, and edible coatings. We discussed the dietary factors, bioactivities, and underlying mechanisms associated with Costus pictus D., emphasising its applicability in functional food formulations. The synthesis of current research highlights the plant's role in modulating glucose metabolism, enhancing antioxidant defences, and its potential in mitigating diseases such as diabetes. By delving into the synergies between its dietary factors and bioactivities, this review aims to elucidate the multifaceted benefits of Costus pictus D., thereby fostering its integration into sustainable agricultural practises and contributing to public health nutrition.

Nanocochleates as novel delivery vehicles for enhancement of water solubility, stability and controlled release of dihydromyricetin in gastrointestinal tract

Dihydromyricetin (DHM) possesses impressive antioxidant and anti-inflammatory properties; however, its effectiveness is limited by poor bioavailability. Liposomes improve the solubility and stability of insoluble bioactives but encounter challenges in gastrointestinal fluids after oral administration. Consequently, DHM-loaded nanocochleates were fabricated to enhance the solubility, stability, and release behavior of DHM. The nanoliposomes exhibited an entrapment efficiency (EE) ranging from 85.64 % to 88.79 %, a particle size between 136.20 and 150.70 nm, a polydispersity index (PDI) of 0.36 to 0.43, and a zeta potential of –6.82 to –11.13 mV. In contrast, the cylindrical-shaped nanocochleates demonstrated an EE ranging from 74.94 % to 84.64 %, a particle size between 239.07 and 571.43 nm, a PDI from 0.16 to 0.61, and a zeta potential ranging from –21.97 to –27.10 mV. The nanocochleates exhibited improved water solubility (64.75 %) and retained antioxidant activity (41.38 %) compared to free DHM. Additionally, they demonstrated enhanced stability of DHM compared to nanoliposomes during 30 days of storage. Fourier transform infrared spectroscopy and differential scanning calorimetry confirmed that DHM was encapsulated within nanocochleate structures via ionic and chemical interactions. X-ray diffraction revealed a distinct organization of the nanocochleates in comparison to the nanoliposomes. The release of DHM from nanocochleates demonstrated a prolonged and controlled release in simulated gastrointestinal medium, unlike the burst release observed with nanoliposomes. This study hightlighted the potential of nanocochleates as novel delivery vehicles for enhancing the stability and bioavailability of DHM. It also offered a unique perspective on developing functional food formulations that utilize nanocochleates as promising nanocarriers for bioactives.

Physiochemical Analysis, Antioxidant Activity, Antimicrobial Activity and Phenolic Profile of Ipomoea eriocarpa R. Br. Leaves.

Many active substances found in plants are essential in the treatment of transmissible and non-transmissible ailments. To enhance their well-being and capabilities, most people around the globe use medicines from plants and herbal origin. The goal of the current study was an assessment of physiochemical properties as well as measuring the effect of various solvents (ethanol, chloroform, and water) on the phenolic profile and on free radical scavenging potential. The standard procedures were used for the preliminary phytochemical, physiochemical and fluorescence analysis. Folin-Ciocalteu and colorimetric methods were used to determine the quantitative phytochemical analysis, respectively. The free radical scavenging potential was determined through 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′′-casino-bis (3-ethylbenzothiazoline-6-sulphonic) acid (ABTS) assays. The antimicrobial activity was assessed using the disk diffusion method on a range of bacterial and fungal strains. The finding showed that ethanol was the best solvent for extracting polyphenols. The presence of alkaloids, carbohydrates, flavonoids, glycosides, phenolic compounds, and tannins was observed in the plant. Additionally, fluorescence characteristics and physiochemical parameters provided valuable data that can be used to establish standards for this plant. Results of quantitative phytochemical estimation revealed that the ethanol extract had a higher phenolic content (71.82 mg/g GAE) and flavonoid content (82.7 mg/g QE), while the aqueous extract had the lowest phenolic content (27.05 mg/g GAE) and flavonoid content (18.93 mg/g QE). The I. eriocarpa ethanolic extract had the maximum scavenging potential against DPPH (32.36 µg/mL) and ABTS (55.54 µg/mL). The results of the antimicrobial activity assessment also indicate that the ethanol extract exhibited a greater inhibition zone when tested against both bacterial strains. Results of thecurrent study suggested that the ethanolic extract has significant antioxidant potential and has the capability of being a notable source of organic antioxidants for the formulation of functional foods.

Correlation of in vitro digestibility with chemical composition and bioaccessibility of phenolic compounds in date pomace and antioxidant potential

ABSTRACT This study aimed to evaluate the chemical composition and impact of in vitro gastrointestinal digestion on the recovery, bioaccessibility, indices, and changes in the bioactive compounds of date pomace. Bioactive compounds were extracted using various solvents. The results revealed that pomace is a rich source of fiber. Methanol was found to be the most effective solvent for extraction of the bioactive compounds. A high recovery index for phenolic and flavonoid compounds and high antioxidant activity were obtained for the sample subjected to mouth-digestion. The bioaccessibility index revealed that a low percentage of phenols and flavonoids was available for absorption in the intestine. The TPC, TFC, and antioxidant activities (DPPH and ABTS) were positively correlated (r = 0.855-0.995) with oral, gastric, and intestinal digestion. Date pomace is an excellent source of bioactive compounds that can be utilized in the formulation of functional foods with health benefits.

Screening and preparation of highly active antioxidant peptides of apricot and their inhibitory effect on ultraviolet radiation

In today's social environment, the objective reality of people's increasing life pressure, environmental deterioration, and enhanced ultraviolet rays caused by the destruction of the ozone layer has led to the aggravation of people's oxidative stress. Therefore, exogenous antioxidant peptides have become a hot topic in research. In the context of insufficient protein supply and resource recycling, almond meal was used as raw material in this study. As a by-product of oil processing, it has a protein content of 68 % and antioxidant-related amino acids accounted for 84.62 %, which can be used as a high-quality natural source of antioxidant peptides. Taking antioxidant activity as the only indicator, papain was screened as a hydrolase, and 7 antioxidant peptides such as YLSF, LPSYVN and SPHWNVN were separated and purified. The affinity energy of docking with Keap1-Nrf2-ARE protein molecules was −7.5—-8.9 kal/mol, and hydrophobic stacking, hydrogen bonding and intermolecular forces were maintained. Seven antioxidant peptides were synthesized in solid phase, and the IC50 values of in vitro ABTS+ scavenging rates were 3.59 μg/mL-6.73 μg/mL, and the antioxidant capacity was stronger than that of glutathione and ascorbic acid. In the in vitro cellular ROS scavenging capacity, all seven peptides had the effect of scavenging intracellular ROS, among which YLSF and ESWNPRDPQF had stronger scavenging capacity than glutathione. Finally, the mouse skin staining method determined that apricot antioxidant peptides had a significant inhibitory effect on UV damage to mouse skin, and targeted proteomics was used to clarify that apricot antioxidant peptides inhibited UV damage by mainly affecting three pathways, including the base excision repair pathway. This study not only improved the economic value of processing by-products, but also obtained 7 highly active almond antioxidant peptides, tapping the potential ability of apricot antioxidant peptides to be incorporated into functional food or cosmetic formulations.

Widely Untargeted Metabolomics Profiling Combined with Transcriptome Analysis Provides New Insight into Amino Acid Biosynthesis at Different Developmental Stages of Rubus Chingii Hu (Chinese Raspberry).

The composition and profile of amino acids in Rubus chingii (R. chingii) Hu serve as critical indicators of its nutritional quality. A comprehensive understanding of the amino acid metabolism within R. chingii is instrumental in the formulation and innovation of functional foods derived from this species. Utilizing advanced techniques such as wide-ranging untargeted metabolomics, transcriptome analysis, interaction network mapping, heat map analysis, and quantitative real-time PCR, we conducted a comprehensive assessment of the quality attributes across four distinct developmental stages of R. chingii. Our meticulous analysis uncovered a rich tapestry of 76 distinct amino acids and their derivatives within the developmental stages of R. chingii. The spectrum of essential amino acids was not only broad but also displayed a high degree of variety. Notably, leucine, lysine, and phenylalanine stood out as the most abundant amino acids, underscoring their significant presence throughout the growth cycle of R. chingii. The proportion of essential amino acids relative to the total amino acid content in R. chingii exhibited a notable trajectory of change throughout its developmental stages. It began with 30.92% in the immature green phase, advanced to 31.04% during the transition from green to yellow, peaked at 33.62% in the yellow to red stage, and then moderated to 30.43% in the full red phase. This pattern suggests a strategic modulation of amino acid composition, aligning with the evolving nutritional requirements and metabolic shifts as the fruit matures. Concurrent analysis of interaction networks and heat maps, alongside comprehensive profiling of amino acid metabolism and transcriptomic examination, was conducted to elucidate the intricate dynamics of cellular processes. The results showed that seven differentially expressed genes (DEGs) played important roles in amino acid metabolism, including PFK, BCAT1, TSB, ASA, ACO, TOM2AH3, and BCAT2. The expression patterns of seven DEGs conformed closely to the findings revealed by the preceding RNA-seq analysis. In this investigation, we elucidated the regulatory mechanisms underlying amino acid metabolism across the four distinct developmental stages of R. chingii through comprehensive amino acid profiling and transcriptomic analysis. These insights lay the groundwork for the development of novel functional food applications utilizing R. chingii.

Evaluation of Prebiotic and Health-Promoting Functions of Honeybee Brood Biopeptides and Their Maillard Reaction Conjugates.

This study addresses the growing interest in natural functional ingredients by evaluating the prebiotic and health-promoting functions of honeybee brood biopeptides (HBb-Bps) and their conjugates. The purpose was to investigate their antioxidant activities, enzyme inhibition properties, and effects on probiotic growth and short-chain fatty acid (SCFA) production. The HBb-Bps were conjugated with honey, glucose, and fructose via the Maillard reaction. Antioxidant activities were assessed using DPPH and ABTS assays. The inhibitory effects on amylase, pancreatic lipase, and the angiotensin-converting enzyme (ACE) were measured. Probiotic growth and SCFA production were evaluated using L. plantarum TISTR846, and L. lactis TISTR1464. The HBb-Bps and their conjugates exhibited enhanced antioxidant activities post-Maillard reaction. They showed moderate enzyme inhibition, which decreased after conjugation. However, ACE inhibition increased with conjugation. The HBb-Bps significantly promoted probiotic growth and SCFA production, with further enhancement by the Maillard reaction. Overall, the HBb-Bps and their conjugates demonstrate significant prebiotic and health-promoting functions, suggesting their potential as natural ingredients in functional foods and nutraceuticals. Further research should focus on the in vivo effects and, given their solubility and stability these biopeptides could be incorporated into functional food formulations, such as health beverages, protein bars, and other fortified foods designed to deliver specific health benefits.

Fabrication and characterization of edible Pickering emulsion stabilized by donkey myofibrillar protein

This study aims to investigate the properties of edible Pickering emulsions (PEs) stabilized by donkey myofibrillar protein (DMP). The DMP was characterized by an atomic force microscope and interfacial tensiometer. The PEs stabilized by DMP were characterized by a confocal laser scanning microscope, rheometer, and lumisizer stability analyzer. The results showed that the DMP particles were spherical nanoparticles with an average size of 143.97 nm. The DMP could reduce the oil-water interfacial tension very well. The emulsifying activity index was below 14.06 m2/g, and the emulsion stability index was up to 93.76% when the DMP concentration was above 10 mg/mL. Increasing the concentration of DMP (5 mg/mL to 25 mg/mL) could decrease the emulsion droplet sizes and fluidity of the PEs and increase the viscoelasticity of the PEs. The increase in the oil-water ratio (1:9 to 5:5) resulted in a larger average emulsion droplet size, reduced fluidity, and enhanced viscoelasticity. The increase in DMP concentration (from 5 mg/mL to 25 mg/mL) and oil-water ratio (from 1:9 to 4:6) improved the physical stability of the PEs. These results may expand the application of DMP and provide new insight into developing edible PEs suitable for the formulation of functional foods.

Combined transcriptome and metabolome analyses reveal the mechanism of abundant bioactive compounds and high antioxidant activity in germinated weedy rice.

Germinated brown rice has recently garnered widespread attention due to its high nutritional value. Previous research demonstrated that the bioactive components and functional properties of germinated brown rice varieties exhibit significant differences. Three germinated rice cultivars weedy rice WR04-6 (WR) and two cultivated rice cultivars with superior eating quality, Koshihikari (YG) and Daohuaxiang (DHX), were analyzed using metabolites and transcriptome profiling. Widely targeted metabolomics results showed that 85.9% and 71.2% of differential metabolites for WR vs. YG and WR vs. DHX were enriched in WR, respectively. The substances mainly included amino acids and derivatives, carbohydrates and its derivatives, organic acids and its derivatives, and flavonoids. Higher antioxidant activity was detected in WR compared to cultivated rice in metabolome analysis. Transcriptome analyses indicated that 18 responsive genes played pivotal roles in the conversion of key metabolites. These findings will provide theoretical underpinnings for the development of rice germplasm resources and the formulation of functional germinated grain foods.

Cassava (Manihot esculenta) Brazilian cultivars have different chemical compositions, present prebiotic potential, and beneficial effects on the colonic microbiota of celiac individuals

The purpose of this study was to investigate the potential prebiotic properties of cassava cultivars from Northeast [Doce mel and Ourinho (OUR)] and South [Baiana, and IPR-Upira (UPI)] of Brazil in in vitro fermentation systems. The cultivars were evaluated for their chemical composition, and, then, two cultivars were selected (OUR and UPI) and subjected to in vitro gastrointestinal digestion to assess the effects on probiotics Lacticaseibacillus casei, Lactobacillus acidophilus, and Bifidobacterium animalis growth, metabolic activity, and prebiotic activity scores. Finally, the impact of cassava cultivars on the fecal microbiota of celiac individuals was evaluated using the 16S rRNA gene. Cassava cultivars have variable amounts of fiber, resistant starch, fructooligosaccharides (FOS), organic acids, phenolic compounds, and sugars, with OUR and UPI cultivars standing out. OUR and UPI cultivars contributed to the increase in the proliferation rates of L. casei (0.04–0.19), L. acidophilus (0.34–0.27), and B. animalis (0.10–0.03), resulting in more significant effects than FOS, an established prebiotic compound. Also, the positive scores of prebiotic activities with probiotic strains indicate OUR and UPI’s ability to stimulate beneficial bacteria while limiting enteric competitors selectively. In addition, OUR and UPI promoted increased relative abundance of Bifidobacteriaceae, Enterococcaceae, and Lactobacillaceae in the fecal microbiota of celiac individuals while decreased Lachnospirales, Bacteroidales, and Oscillospirales. The results show that cassava cultivars caused beneficial changes in the composition and metabolic activity of the human intestinal microbiota of celiacs. OUR and UPI cultivars from the Northeast and South of Brazil could be considered potential prebiotic ingredients for use in the formulation of functional foods and dietary supplements.

Extraction, Characterization, and Nutraceutical Potential of Prosthechea karwinskii Orchid for Insulin Resistance and Oxidative Stress in Wistar Rats.

Prosthechea karwinskii is an endemic orchid of Mexico with cultural significance for its ornamental, food, religious, and medicinal uses. In traditional medicine, diabetic patients use the leaves of this plant to lower glucose levels. The present study evaluated the effect of P. karwinskii leaves extract on the antioxidant enzymes superoxide dismutase (SOD) and catalase (CAT) in a model of obese rats with insulin resistance for its nutraceutical potential to reduce insulin resistance and oxidative stress. Obesity and insulin resistance were induced with 40% sucrose in water for 20 weeks. Four groups (control rats, obese rats, obese rats administered the extract, and obese rats administered metformin) were evaluated. Extract compounds were identified by UHPLC-ESI-qTOF-MS/MS. Glucose, insulin, triglyceride, and insulin resistance indices (HOMA-IR and TyG), as well as the activity of the antioxidant enzymes, increased in rats in the obese group. Administration of P. karwinskii extract and metformin reduced glucose, insulin, triglyceride, and insulin resistance indices and antioxidant enzyme activity to values similar to those of the control group. Therefore, this study shows the nutraceutical potential of P. karwinskii extract as an ingredient in the formulation of dietary supplements or functional foods to help treat diseases whose pathophysiology is related to oxidative stress and insulin resistance.

Structure, Functional Properties, and Applications of Foxtail Millet Prolamin: A Review.

Foxtail millet prolamin, one of the major protein constituents of foxtail millet, has garnered attention due to its unique amino acid composition and function. Foxtail millet prolamin exhibits specific physicochemical and functional characteristics, such as solubility, surface hydrophobicity, emulsifying, and foaming properties. These characteristics have been exploited in the preparation and development of products, including plant-based alternative products, nutritional supplements, and gluten-free foods. Additionally, because of the favorable biocompatibility and biodegradability, foxtail millet prolamin is frequently used as a carrier for encapsulation and targeted delivery of bioactive substances. Moreover, studies have shown that foxtail millet prolamin is highly nutritious and displays various biological activities like antioxidant effects, anti-inflammatory properties, and anti-diabetic potential, making it a valuable ingredient in medicinal products and contributing to its potential role in therapeutic diets. This review summarizes the current knowledge of the amino acid composition and structural characteristics of foxtail millet prolamin, as well as the functional properties, biological activities, and applications in functional food formulation and drug delivery strategy. Challenges and future perspectives for the utilization of foxtail millet prolamin are also pointed out. This review aims to provide novel ideas and broad prospects for the effective use of foxtail millet prolamin.

Nano‐reduction of chickpea dietary fibre: effect on physicochemical, structural, functional and microbial properties

SummaryIn this study, nano‐reduction of dietary fibre using ball milling and its influence on physicochemical, structural and microbial properties were studied. Dynamic light scattering confirmed the average particle size of 382 nm for nano‐reduced dietary fibre. FTIR represents the peak differences between native and nano‐reduced dietary fibre. XRD displayed the polycrystalline nature of nano‐reduced dietary fibre. The physicochemical properties including WHC, OHC and swelling capacity increased significantly (P < 0.05) upon nano‐reduction of dietary fibre whereas moisture content was found to decrease significantly. Furthermore, the antimicrobial activity of nano‐reduced dietary fibre against Escheria coli and Bacillus Cerus was enhanced. The improved physicochemical, morphological and microbial properties of nano‐reduced dietary fibre can pave the way in food industries for the formulation of functional foods and also as a packaging material with improved antimicrobial properties.

Unveiling the role of functional foods with emphasis on prebiotics and probiotics in human health: A review

Functional foods particularly prebiotics and probiotics have attracted a lot of attention due to their ability to alter gut microbiota and have an impact on a number of health and disease-related factors, in relation to human health in recent years. Functional foods are foods that provide benefits to health beyond simple sustenance. They contain biologically active ingredients that offer additional health benefits when consumed on a regular basis as part of a balanced diet. Prebiotics, which are indigestible fibers that specifically promote the growth and activity of beneficial bacteria, and probiotics, which are live microorganisms that offer health benefits upon consumption of sufficient amount, have shown great promise in modifying the composition and function of the gut microbiota. The identified review problem involves clarifying the precise impacts of prebiotics and probiotics on immune system function, gut microbiota composition, metabolic health, and disease prevention. This review emphasizes the numerous advantages of probiotics and prebiotics in preserving the balance of gut microbiota, boosting immunity, enhancing metabolic parameters, and reducing the risk of a number of diseases. The review also insight to recent advances in the formulation of functional foods in mitigating health conditions and synergy between probiotics and prebiotics.

Improving the stability of spray-dried probiotic acerola juice: A study on hydrocolloids' efficacy and process variables

This study explores the optimization of spray drying conditions for fermented acerola juice powder, focusing on nutrient retention and probiotic viability. Acerola, a fruit high in vitamin C and phenolics, was fermented under varying conditions to support the growth of Lactobacillus gasseri. The fermentation of acerola juice was conducted at pH levels of 3.2(in natura), 5.0, and 7.0 to promote optimal bacterial growth. Spray drying was then performed at inlet temperatures of 120°C, 140°C, and 160°C, using varying concentrations of maltodextrin and gelatin as encapsulants. The powders were analyzed for vitamin C, phenolic content, and Lactobacillus gasseri cell concentration. Optimal bacterial growth occurred at pH 7.0. The spray drying process showed that lower temperatures (120°C) favored higher vitamin C (up to 6.2 mg/g) and phenolic retention (up to 59.9 mg/g), while higher temperatures (160°C) enhanced probiotic survival (up to 8.3 × 108 CFU/g). Hydrocolloids like maltodextrin and gelatin were crucial in enhancing nutrient and probiotic stability, showcasing their importance in optimizing spray-dried functional food formulations. Tailoring fermentation and spray drying conditions is crucial in producing functional fruit powders with high nutritional and probiotic value.

Agro-Industrial By-Products of Plant Origin: Therapeutic Uses as well as Antimicrobial and Antioxidant Activity.

The importance of bioactive compounds in agro-industrial by-products of plant origin lies in their direct impacts on human health. These compounds have been shown to possess antioxidant, anti-inflammatory, and antimicrobial properties, contributing to disease prevention and strengthening the immune system. In particular, the antimicrobial action of these compounds emerges as an important tool in food preservation, providing natural alternatives to synthetic preservatives and contributing to combating antimicrobial resistance. Using agro-industrial by-products of plant origin not only addresses the need to reduce waste and promote sustainability but also inaugurates a new era in the formulation of functional foods. From fruit peels to pulps and seeds, these by-products are emerging as essential ingredients in the creation of products that can promote health. Continued research in this area will unveil new applications and properties of these by-products and open doors to a food paradigm in which health and sustainability converge, paving the way to a healthier and more equitable future. The present review presents an overview of our knowledge of agro-industrial by-products and some of their more relevant health-promoting bioactivities.

Grape Pomace as a Renewable Natural Biosource of Value-Added Compounds with Potential Food Industrial Applications

Growing consumer demand for environmentally conscious, sustainable, and helpful products has prompted scientists and industry experts worldwide to look for inventive approaches to mitigate the environmental impact, particularly concerning agricultural and industrial waste. Among the by-products of winemaking, grape pomace (skins, seeds, stems) has the potential to be economically valuable as it is rich in value-added compounds (e.g., phenolic compounds, fibers, flavonoids, anthocyanins, terpenoids) related to health (e.g., antioxidant, antimicrobial, anti-inflammatory, cardioprotective effects) and technological issues (e.g., extraction of value-added compounds). These value-added compounds can be extracted using emerging green extraction techniques and then used in the food industry as preservatives, colorants, and for the formulation of functional foods, as well as in the development of smart food packaging. This review provides an overview of the value-added compounds identified in grape pomace, the emerging green extraction, and integrated approaches to extract value-added compounds based on the literature published in the last five years. The potential applications of these value-added compounds have been extensively researched for the food industry.