Functional Food Properties Research Articles

Cardio-Protective-Promoting Properties of Functional Foods Inducing HDL-Cholesterol Levels and Functionality

High-density lipoprotein (HDL) has been proposed to provide cardio-protective properties through the functionality of its anti-inflammatory and antioxidant enzymatic machinery. Within this article, the beneficial effects of several functional foods on HDL levels and functionality for cardio-protection are thoroughly reviewed. Emphasis is given to functional foods and their antioxidant and anti-inflammatory health-promoting effects for the cardiovascular system through their benefits on HDL, which act either solely or synergistically as an adjuvant approach with well-established anti-atherogenic therapies. Promising outcomes from both in vitro and in vivo studies in animal models and clinical trials, which outline the beneficial effects of such functional foods on HDL levels and functionality, are thoroughly discussed. The mechanisms of the obtained antioxidant, anti-inflammatory, antithrombotic, and cardio-protective effects on HDL activities of functional foods containing natural bioactives are also outlined. Limitations and future perspectives on the overall benefits that these natural bioactive compounds exert as important ingredients in functional foods to induce HDL-related benefits and to strengthen cardiovascular health are also discussed.

An Overview of Interactions between Goat Milk Casein and Other Food Components: Polysaccharides, Polyphenols, and Metal Ions.

Casein is among the most abundant proteins in milk and has high nutritional value. Casein's interactions with polysaccharides, polyphenols, and metal ions are important for regulating the functional properties and textural quality of dairy foods. To improve the functional properties of casein-based foods, a deep understanding of the interaction mechanisms and the influencing factors between casein and other food components is required. This review started by elucidating the interaction mechanism of casein with polysaccharides, polyphenols, and metal ions. Thermodynamic incompatibility and attraction are the fundamental factors in determining the interaction types between casein and polysaccharides, which leads to different phase behaviors and microstructural types in casein-based foods. Additionally, the interaction of casein with polyphenols primarily occurs through non-covalent (hydrogen bonding, hydrophobic interactions, van der Waals forces, and ionic bonding) or covalent interaction (primarily based on the oxidation of proteins or polyphenols by enzymatic or non-enzymatic (alkaline or free radical grafting) approaches). Moreover, the selectivity of casein to specific metal ions is also introduced. Factors affecting the binding of casein to the above three components, such as temperature, pH, the mixing ratio, and the fine structure of these components, are also summarized to provide a good foundation for casein-based food applications.

Functional and Sensory Properties of Infant Complementary Foods Formulated From Millets, Orange-Flesh Sweet Potatoes, Carrots, Periwinkle and Oyster

Functional and Sensory Properties of Infant Complementary Foods Formulated From Millets, Orange-Flesh Sweet Potatoes, Carrots, Periwinkle and Oyster

Nanogel particles formed from ethanol-treated whey proteins: Effect of heating, pH and NaCl on their stability.

Whey protein particles have gained significant attention for their ability to enhance the functional properties of foods as they can be used for emulsions and foams stabilization or fat substitution. This study explores the ability of whey protein nanogel particles formed in the presence of ethanol (30–70 % w/w) by controlling pH and ionic strength, to retain their morphological properties after ethanol removal. The stability of the produced nanogel particles after the removal of ethanol was investigated under various conditions, including heat treatment (90 °C, 20 min), pH modification (4−7), and the addition of NaCl (50–300 mM). Morphological analysis was conducted using confocal laser scanning microscopy, laser diffraction analysis, and scanning electron microscopy. The results showed that the exclusion of ethanol resulted in the formation of spherical-like nanogel particles with different sizes ranging from 100 to 200 nm in diameter. The pH of the solution affected the stability of the ethanol-free particles, leading to aggregation when the net charge of the protein approached zero. However, no aggregation phenomena were observed away from the isoelectric point. High concentrations of NaCl led to extensive aggregation, but no substantial changes were found upon heating. The production of nanogel particles is a promising advance with potential for a wide range of food applications.

The Impact of Fermentation on the Antioxidant Activity of Food Products.

From ancient times to the present day, fermentation has been utilized not only for food preservation but also for enhancing the nutritional and functional properties of foods. This process is influenced by numerous factors, including the type of microorganisms used, substrate composition, pH, time, and temperature, all of which can significantly alter the characteristics of the final product. Depending on the parameters, fermentation enhances the bioactive content of the products and imparts the necessary properties, such as antioxidant characteristics, for the products to be considered functional. The enhancement of these properties, particularly antioxidant activity, enriches foods with bioactive compounds and functional attributes, contributing to improved health benefits. Through a review of recent research, this study elucidates how different fermentation processes can enhance the bioavailability and efficacy of antioxidants, thereby improving the nutritional and functional qualities of foods. This study investigated the multifaceted effects of fermentation on antioxidant properties by exploring various types and conditions of fermentation. It highlights specific examples from dairy products and other food categories as well as the valorization of food waste and byproducts. The findings underscore the potential of fermentation as a sustainable method to produce health-promoting foods with elevated antioxidant activities, offering new perspectives for food science and technology.

Deciphering the effect of Chlorella minutissima incorporation in gluten-free millet cookies: Physical and functional properties

The current study provides insight into the utilization of protein-rich microalgal strain with anti-oxidant and antidiabetic potentials i.e., Chlorella minutissima, for the development of millet-based cookies. The studied microalgal strain has been very less explored for functional food properties and this is the first study to report its usage as an ingredient in the millet-based cookies, providing a therapeutic solution for diabetic patients. In this study, 1 %, 2 %, and 6 % dried biomass of C. minutissima were incorporated in the preparation of millet cookies and tested for various functional properties. The rheological study on millet cookie dough incorporated with C. minutissima showed viscoelastic behaviour depicting its underlying interactions and strength which were positively correlated with the physical property (hardness) of the cookies. The increased concentration of C. minutissima increased the protein content up to 2 % and significantly increased the total phenolic content (6.41 mg GAE g sample−1) of the cookie samples. Besides, this increased incorporation showed better in vitro digestibility of cookies (69.60 %) and expected glycaemic index (35.03). The study signifies the application of C. minutissima-based millet cookies in food industries, which aim to develop their product range for not only health cautious populations but also for diabetes patients.

Phytochemical analysis and cardiovascular protective effect of four herbal medicines with functional food properties (Four Huaiqing Chinese Medicine)

Rehmannia glutinosa Libosch, Achyranthes bidentata Bl. (A. bidentata), Dioscorea opposita Thunb, and Chrysanthemum morifolium Ramat (C. morifolium) are known as the ‘Four Huaiqing Chinese Medicine’ in China, which are used as materials for functional foods. In this paper, the constituents of Four Huaiqing Chinese Medicine were identified by UPLC-Q-TOF-MS/MS, and flavones and aromatic compounds are mainly responsible for these herbs. Moreover, C. morifolium exhibited the most significant effect in cobalt chloride-induced HUVECs injury, which could decrease cell apoptosis and the overproduction of ROS, lactic dehydrogenase (LD) and pyruvic acid, and increase the migration capacity of cells. Meanwhile, A. bidentata exhibited the most significant effect in isoproterenol-induced H9C2 cell injury, which could decrease the levels of ROS overproduction, BNP, NO, LD and pyruvic acid. Western blot revealed that C. morifolium and A. bidentata also could decrease the levels of bax/bcl-2 ratio, cleaved caspase-3, cytochrome c, HIF-1ɑ, GLUT1, HKII and PFKFB3, respectively.

The remarkable impact of Opuntia Ficus Indica fruit administration on metabolic syndrome: Correlations between cognitive functions, oxidative stress and lipid dysmetabolism in the high-fat, diet-fed rat model

BackgroundA wealth of evidence underscores the bioactive properties of nutraceuticals and functional foods in addressing oxyinflammatory-based diseases with implications at both peripheral and central levels. Opuntia ficus-indica (OFI) is well-documented for its health-promoting attributes, though its fruit (OFIF) remains relatively understudied. Not only poses Metabolic Syndrome (MetS) cardiometabolic risks but also contributes significantly to cognitive impairment, especially in crucial brain areas such as hippocampus and hypothalamus. MethodsFollowing 8 weeks of HFD to induce MetS, rats received OFIF oral supplementation for 4 weeks to evaluate cognitive and affective modifications using behavioural paradigms, i.e. open field, burrowing, white-dark box, novelty-suppressed feeding, and object recognition tests. Our investigation extended to biochemical evaluations of lipid homeostasis, central and peripheral oxidative stress and neurotrophic pathways, correlating these measures together with circulating leptin levels. ResultsOur data revealed that OFIF modulation of leptin positively correlates with systemic and brain oxidative stress, with markers of increased anxiety-like behaviour and impaired lipid homeostasis. On the other hand, leptin levels reduced by OFIF are associated with improved antioxidant barriers, declarative memory and neurotrophic signalling. DiscussionThis study underscores OFIF neuroactive potential in the context of MetS-associated cognitive impairment, offering insights into its mechanisms and implications for future therapeutic strategies.

Exploring the rich diversity of Hausa potatoes, taro, and yam in East Java

Abstract Food and nutrition are very important and strategic elements in increasing national productivity and improving the population’s quality of life. FAO states that people suffering from malnutrition in Indonesia are caused by food consumption patterns which are dominated by the grain group. The low consumption of the tuber group is due to the availability of this food ingredient, besides being low, access to it is also difficult, especially in the dry season, due to the dormancy of the tubers. Hausa potatoes, taro, and yam are types of tubers that have not been widely developed by the community. Exploration activities carried out in East Java are expected to increase the diversity of local food sources, which have high production potential and functional food properties, and also to look for superior accessions that can be developed as functional food. The evaluation method for several accessions was carried out using observing morphological descriptions and evaluating nutritional composition. Data were analyzed by clustering analysis and comparing the nutrition content of tubers with rice. The exploration results showed several variations in characters in the accessions of Hausa potato, taro, and yam. From the results of this exploration, the accessions were grouped into 2 large groups, based on tuber size and tuber color, where these characteristics are supporting components in the development of functional food. Hausa potato accessions BWI 3, yam accessions Yam_05, Yam_02, and Yam_04, as well as taro accessions MLG 2 and LMJ 2 can be used as functional food candidates to replace rice.

Rapid and non‐destructive determination of total phenolic contents using UV–NIR spectroscopy of dehydrated mushroom (Lentinus edodes)

AbstractMultispectral imaging (MSI) is an emerging technique that ranges from light spectrum of UV–NIR (405–970 nm) used for rapid determination of phenolic contents. The current study focuses on the determination of total phenolic content (TPC) in a fast and non‐invasive way in hot‐air dehydrated Lentinus edodes. The spectral information of MSI has been combined with various chemometrics like partial least squares (PLS), back propagation neural networks (BPNN), and least squares‐support vector machines (LS‐SVM) for the quantitative prediction of phenolic contents. Fresh mushrooms possessed 1.49 and 1.73 GAE g kg−1 TPC in processed samples at 10% moisture content. Comparing models, PLS acquired significant Rp with a lower RMSEP of 0.9980 and 0.1039 and was considered an outstanding algorithm, followed by LS‐SVM of 0.9777 and 0.1417 coefficient of determination and error of prediction data set, respectively. It is concluded that MSI spectroscopy produces highly significant results to determine functional food properties in a rapid and non‐destructive way. The present study will provide a strong platform for the fast online determination of phenolic profile of agricultural commodities.Practical applicationsUtilization of spectroscopy for non‐destructive detection of phenolic contents is defined through the combination of chemometrics with spectra of multispectral imaging system and emphasizes control processing of postharvest horticulture produces. Prediction results R2 above 80% describe that these chemometrics are successfully capable of estimating total phenolic contents in control processing for quality preservation.

Evaluation of the Functional and Sensory Properties of Probiotic Whey Cheese with Herbs in Vacuum or Modified Atmosphere Packaging.

Some herbs provide functional properties to foods, especially their antibacterial and antioxidant properties. On the other hand, modified atmosphere packaging is being considered as an alternative to vacuum packaging to preserve the functional and sensory properties of foods. Since the shelf life of whey cheese is quite short, different packaging methods such as modified atmosphere packaging are favoured. Besides, the addition of herbs both gives flavour to the cheese and improves its functional properties. In the present study, oregano (Origanum onites) or rosemary (Rosmarinus officinalis) was added to probiotic whey cheese (lor) containing Lactobacillus acidophilus La-5 and Bifidobacterium lactis Bb-12 under modified atmosphere packaging (MAP) (80 % CO2 and 20 % N2) or vacuum packaging. The physicochemical, microbiological and sensory properties as well as antioxidant and proteolytic activities of the cheese samples were determined. The addition of herbs did not negatively affect the viable counts of B. lactis and L. acidophilus, and the cheese samples contained at least 8 log CFU/g of both probiotic bacteria for 35 days. MAP improved the viability of B. lactis and L. acidophilus in cheese with rosemary during the first few weeks of storage compared to vacuum packaging. The addition of herbs significantly increased the total phenolic content and antioxidant activity under both MAP and vacuum. MAP improved the antioxidant activity of lor cheese with added herbs on days 14 and 28 more than vacuum packaging. Lor cheese with rosemary under MAP conditions showed the highest DPPH˙ (2,2,-diphenyl-1-picrylhydrazyl) scavenging activity and also the highest proteolytic activity throughout storage. The sample with rosemary under MAP had the highest taste and aroma scores throughout the entire storage period. Fortification with herb and MAP offers advantages in the production of whey cheese. The use of rosemary and modified atmosphere packaging makes it possible to achieve high viability of probiotic bacteria, total phenolic content, antioxidant activity and sensory acceptance in lor cheese. This is the first study in which both different herbs and different packaging methods were applied to probiotic whey cheese (lor). The study shows that the functional properties of whey cheese can be improved by using different herbs under different packaging conditions. Among the analysed properties of the product, the improvement of the viability of probiotic bacteria is particularly valuable for human health. Thus, it contributes to the science of functional food and enables the use of these parameters in some other foods.

Proteomics for depicting the secreted protein patterns of Lactiplantibacillus plantarum strains isolated from different food matrices

Lactiplantibacillus plantarum (formerly known as Lactobacillus plantarum), a bacterial species isolated from a wide variety of ecological niches, plays an important role in food industries, being used as a starter culture of food fermentations and contributing to improve flavor, texture, sensorial qualities, and shelf life. It also improves the nutritional and functional properties of fermented foods through the biosynthesis of bioactive compounds and several strains exhibit probiotic features. In recent years, this bacterial species has also shown great potential for controlling plant pathogenic fungi. Shotgun proteomic approach and label free quantitative analyses were used to realize a detailed catalog of the proteins secreted by five L. plantarum strains isolated from vegetable foods or dairy products and exhibiting specific function features. In particular, these strains showed in vitro inhibitory activity against bacteria and molds. Results led to identify 602 proteins differently present in the secretome of the analyzed strains. For instance, proteins of application interest such as bacteriocins, glucansucrase, glycoside hydrolase and chitin binding proteins were differentially secreted in the five strains.The information gathered in this study is a valuable contribution to increasing knowledge in relation to one of the most important bacterial species used as probiotic, for biocontrol of plant pathogenic bacteria and fungi and in different food production worldwide.

Pretreatments and Particle Size on the Glycemic Index and Rheological and Functional Food Properties of Bean Flours.

The beans' protein and slow-digesting carbohydrate content make it an appealing choice for healthy food development. However, its properties are influenced by the flour extraction processes. This study is aimed at evaluating the effect of particle size and three pretreatments-drying (D), soaking + cooking + dehydrating 3 h (SCD3), and soaking + cooking + dehydrating 24 h (SCD24)-on the estimated glycemic index (eGI) compared with raw bean flour (R). The methodology covered water absorption (WAI), water solubility (WSI), amylose content, starch digestibility, eGI, phenolic quantification, and rheology. The results showed that WAI correlated negatively with WSI and amylose, varying among pretreatments and sizes. WAI increased as D < SCD24 < SCD3 < R. Glucose release (HI) differed between fine (125 μm) and coarse fractions (242 μm), with SCD24 and R showing the lowest eGI (22.8-24.2). SCD3 had the highest flavonoid concentration, while R and D had more quercetin-3-glucoside. SCD24 displayed higher elastic/viscous moduli than R. Bean flours from all treatments had low GI and contained bioactive polyphenols (catechin, epicatechin, ferulic acid, quercetin). The optimal treatment was SCD24, particularly in the coarse fraction, showing potential for functional food development and novel applications such as precision nutrition.

Novel Functional Food Properties of Forest Onion (Eleutherine bulbosa Merr.) Phytochemicals for Treating Metabolic Syndrome: New Insights from a Combined Computational and In Vitro Approach.

Metabolic syndrome is a global health problem. The use of functional foods as dietary components has been increasing. One food of interest is forest onion extract (FOE). This study aimed to investigate the effect of FOE on lipid and glucose metabolism in silico and in vitro using the 3T3-L1 mouse cell line. This was a comprehensive study that used a multi-modal computational network pharmacology analysis and molecular docking in silico and 3T3-L1 mouse cells in vitro. The phytochemical components of FOE were analyzed using untargeted ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS). Next, an in silico analysis was performed to determine FOE's bioactive compounds, and a toxicity analysis, protein target identification, network pharmacology, and molecular docking were carried out. FOE's effect on pancreatic lipase, α-glucosidase, and α-amylase inhibition was determined. Finally, we determined its effect on lipid accumulation and MAPK8, PPARG, HMGCR, CPT-1, and GLP1 expression in the preadipocyte 3T3-L1 mouse cell line. We showed that the potential metabolites targeted glucose and lipid metabolism in silico and that FOE inhibited pancreatic lipase levels, α-glucosidase, and α-amylase in vitro. Furthermore, FOE significantly (p < 0.05) inhibits targeted protein expressions of MAPK8, PPARG, HMGCR, CPT-1, and GLP-1 in vitro in 3T3-L1 mouse cells in a dose-dependent manner. FOE contains several metabolites that reduce pancreatic lipase levels, α-glucosidase, α-amylase, and targeted proteins associated with lipid and glucose metabolism in vitro.

Fermenting kale (Brassica oleracea L.) enhances its functional food properties by increasing accessibility of key phytochemicals and reducing antinutritional factors.

The properties of kale as a functional food are well established. We sought to determine how fermentation further enhances these properties. We tested different fermentation conditions: (i) spontaneous fermentation with naturally occurring bacteria, (ii) spontaneous fermentation with 2% salt, (iii) Lactococcus lactis, (iv) Lactobacillus acidophilus, (v) mixture of L. lactis and L. acidophilus, (vi) mixture of L. lactis, L. acidophilus, and Clostridium butyricum. We quantified selected bioactive components using high-performance liquid chromatography (HPLC) and antinutritional factors using a gravimetric method and spectrophotometry. We then determined (i) the antioxidant capacity of the vegetable, (ii) anti-inflammation capacity, and (iii) the surface microbiota composition by 16S sequencing. All fermentation methods imparted some benefits. However, fermentation with mixed culture of L. lactis and L. acidophilus was most effective in increasing polyphenols and sulforaphane accessibility, increasing antioxidant activity, and reducing antinutritional factors. Specifically, fermentation with L. lactis and L. acidophilus increased total polyphenols from 8.5 to 10.7 mgGAE/g (milligrams of gallium acid equivalent per gram) and sulforaphane from 960.8 to 1777 μg/g (microgram per gram) but decreased the antinutritional factors oxalate and tannin. Total oxalate was reduced by 49%, while tannin was reduced by 55%-65%. The antioxidant capacity was enhanced but not the anti-inflammation potential. Both unfermented and fermented kale protected equally against lipopolysaccharide (LPS)-induced inflammation in RAW 264.7 macrophages and prevented increases in inducible nitric oxide synthase (iNOS), tumor necrosis factor-alpha (TNF-α), interleukin-1 beta (IL-1β), and interleukin-6 messenger RNA (IL-6 mRNA) expression by 84.3%, 62%, 68%, and 85.5%, respectively. Unfermented and naturally fermented kale had high proportions of sulfur reducing Desulfubrio and Proteobacteria usually associated with inflammation. Fermenting with L. lactis and/or L. acidophilus changed the bacterial proportions, reducing the Proteobacteria while increasing the genera Lactobacilli and Lactococcus. In summary, fermentation enhances the well-known beneficial impacts of kale. Fermentation with mixed cultures of L. lactis and L. acidophilus imparts higher benefits compared to the single cultures or fermentation with native bacteria present in the vegetable.

Unveiling the functional food properties of Pepromia pellucida: Phytochemical profiling, antioxidative potential, and their nanoemulsion fraction in wound healing efficacy

Peperomia pellucida, a tropical plant belonging to the Piperaceae family, has long been recognized for its potential medicinal properties, including anti-inflammatory, analgesic, and antimicrobial effects. This study investigates the efficacy of Peperomia pellucida nanoemulsion (PPNE) as a novel therapeutic approach for improving burn wound healing in Wistar rats. The nanoemulsion was formulated using the high-energy ultrasonication method, optimized for droplet size, polydispersity index, and stability. A 30 % burn wound was induced on the dorsum of 60 Wistar rats, which were then divided into three groups: control (untreated), silver sulfadiazine (SSD) treated, and PPNE treated. Inflammatory cytokine levels (TNF-α, IL-6, and IL-1) were measured using enzyme-linked immunosorbent assay (ELISA). Results showed that PPNE treatment significantly accelerated wound closure rates compared to both control and SSD-treated groups, with complete wound closure achieved by day 10 in the PPNE-treated group. Histopathological examination revealed improved re-epithelialization, granulation tissue formation, and collagen deposition in the PPNE group compared to the control and SSD groups. Additionally, PPNE treatment significantly reduced inflammatory cytokine levels and enhanced antioxidant enzyme activities, suggesting a reduction in inflammation and oxidative stress in the treated wounds. In conclusion, this study demonstrates the potential of P. pellucida nanoemulsion as a promising and effective therapeutic approach for improving burn wound healing. The observed enhanced wound healing properties may be attributed to the combined anti-inflammatory, antioxidant, and antimicrobial effects of the PPNE, warranting further investigation and potential clinical application.

Quality and functional properties of bread containing the addition of probiotically fermented Cicer arietinum

This study aimed to determine the impact of supplementation with probiotically fermented chickpea (Cicer arietinum L) seeds on the quality parameters and functional characteristics of wheat bread. The addition of chickpea seeds caused significant changes in the chemical composition of the control wheat bread. The legume-supplemented products exhibited higher values of a* and b* color parameters and higher hardness after 24 h of storage than the control. The application of fermented or unfermented chickpeas contributed to an increase in total polyphenol and flavonoid contents, iron chelating capacity, and antioxidant properties of the final product. The variant containing unfermented seeds had the highest riboflavin content (29.53 ± 1.11 µg/100 g d.w.), Trolox equivalent antioxidant capacity (227.02 ± 7.29 µmol·L−1 TX/100 g d.w.), and free radical scavenging activity (71.37 ± 1.30 % DPPH inhibition). The results of this preliminary research have practical importance in the production of innovative bakery products with potential properties of functional food.

The effects of high‐intensity ultrasonic treatment on emulsification, rheological properties, and flow behavior of liquid egg yolk

AbstractHigh‐intensity ultrasonic (HIU) treatment has been used to improve and modify the functional properties of food. HIU potentially inactivates microorganisms in food and modifies the physicochemical properties via the cavitation effect. This study evaluated the combination of different HIU power intensities, temperatures, and times for their effects on diluted liquid egg yolks’ physicochemical properties and rheological and flow behavior. The results showed that Salmonella enteritidis and Escherichia coli in the diluted liquid egg yolks were significantly destroyed as HIU power was increased, and complete destroyed conditions were achieved at 210 W, 60°C for 6 or 9 min. Moreover, the emulsifying activity index of the diluted liquid egg yolks increased significantly at 45 and 60°C under the 75 W HIU treatment, whereas the maximum emulsifying stability index was obtained at 30°C, 210 W for 9 min. Yolk viscosity was positively correlated with HIU power intensity and temperature; the same trend was observed for flow behavior and shear stress. The fluid dynamics of the storage modulus (G′) for the 150 and 210 W HIU treatments increased significantly following the increase in temperature to 45 and 60°C, and G′ &gt; loss modulus (G″). However, free hydrogen sulfide group content also increased significantly after the HIU treatment. Thus, this study revealed that the HIU treatment effectively destroyed the bacteria population in the diluted liquid egg yolk while maintaining or improving the emulsification properties. Moreover, the diluted liquid egg yolk flow parameters apply to egg yolk product manufacturing processes.

Ongoing Multivariate Chemometric Approaches in Bioactive Compounds and Functional Properties of Foods—A Systematic Review

In this review, papers published in the chemometrics field were selected in order to gather information and conduct a systematic review regarding food science and technology; more precisely, regarding the domain of bioactive compounds and the functional properties of foods. More than 50 papers covering different food samples, experimental techniques and chemometric techniques were selected and presented, focusing on the chemometric methods used and their outcomes. This study is one way to approach an overview of the current publications related to this subject matter. The application of the multivariate chemometrics approach to the study of bioactive compounds and the functional properties of foods can open up even more in coming years, since it is fast-growing and highly competitive research area.

Polyphenolic profile and in vitro biological activity of Serbian orange (skin fermented white) wines

Orange wines are made from white grapes, but with prolonged skin contact during fermentation. Available data on their composition and potential health benefits are limited, so polyphenolic profile (HPLC analysis) and in vitro biological activities (enzyme inhibition, antioxidant, and anti-inflammatory) of 24 Serbian orange wines were analyzed, including the correlation between determined composition and bioactivities. The wines displayed distinct polyphenolic profiles, enabling partial differentiation based on overall polyphenol content, including dominant components (catechin, gallic and caffeic acids), along with occasional occurrences of anthocyanins. However, no discernible distinctions were noted based on grape varieties, vintage, or producer. All twenty-four orange wines showed a reasonable inhibition of digestive enzymes and lipid peroxidation, twenty-one samples reduced ROS generation in the cell-based assay, but only two suppressed both PGE2 and TXA2 production in U937 cells, implicating possible functional food properties. No significant correlation between polyphenolic profile and determined biological activities was noticed.