Health-enhancing Properties Research Articles

Hyperspectral reflectance imaging for visualizing reducing sugar content, moisture, and hollow rate in red ginseng

Red ginseng (RG) has been traditionally valued in Northeast Asia for its health-enhancing properties. Recent advancements in hyperspectral imaging (HSI) offer a non-destructive, efficient, and reliable method to assess critical quality indicators of RG, such as reducing sugar content (RSC), water content (WC), and hollow rate (HR). This study developed predictive models using HSI technology to monitor these quality indicators over the spectral range of 400–1700 nm. Image features were enhanced using Principal Component Analysis (PCA) and Minimum Noise Fraction (MNF), followed by classification through Spectral Angle Mapping (SAM). The best-performing model for RSC achieved an R2 value of 0.6198 and a root mean square error (RMSE) of 0.013. For WC, the optimal model obtained an R2 value of 0.6555 and an RMSE of 0.014. The spatial distribution of RSC, WC, and HR was effectively visualized, demonstrating the potential of HSI for on-site quality control of RG. This study provides a foundation for real-time, non-invasive monitoring of RG quality, addressing industry needs for rapid and reliable assessment methods.

The potential of dried Ginkgo Biloba leaves as a novel ingredient in fermented beverages of enhanced flavour and antioxidant properties

Fermentation enhances the nutritional profile of foods and beverages like beer, wine, and fermented teas. Ginkgo biloba, long utilized for its health-enhancing properties, contains bioactive compounds like terpene trilactones and flavonoids, known for their antioxidant and neuroprotective effects. This study explores the feasibility of using dried Ginkgo biloba leaves in SCOBY-mediated fermentation to produce novel health-promoting beverages similar to kombucha. Infusions of dried Ginkgo biloba leaves with varying sugar concentrations are fermented over 21 days. Results showed that these beverages exhibited potent antioxidant properties, notably higher than tea-kombucha, attributed to increased polyphenol content. HPLC analysis identified significant levels of bioactive compounds such as catechin and apigenin. Sensory evaluation highlighted optimal acceptance of the seven-day fermented product. This research underscores the potential of Ginkgo biloba as a functional ingredient in fermented beverages, offering a healthier alternative to conventional soft drinks.

Chemical Composition, Antioxidant and Anti-Inflammatory Activity of Shiitake Mushrooms (Lentinus edodes).

Shiitake mushrooms (Lentinus edodes) are renowned as the "King of mountain treasures" in China due to their abundant nutritional and health-enhancing properties. Intensive chemical investigations of the fruiting bodies and mycelium of Shiitake mushrooms (Lentinus edodes) afforded five new compounds (1-5), named lentinmacrocycles A-C and lentincoumarins A-B, along with fifteen known compounds (6-20). Their structures and absolute configurations were elucidated by extensive spectroscopic analysis, including one-and two-dimensional (1D and 2D) NMR spectroscopy, circular dichroism (CD), and high-resolution electrospray ionization mass spectrometry (HR-ESI-MS). The anti-inflammatory activity test showed that lentincoumarins A (4), (3S)-7-hydroxymellein (9), (3R)-6-hydroxymellein (11) and succinic acid (18) exhibited strong NO inhibitory effects (IC50 < 35 μM), and that (3S)-5-hydroxymellein (10) and (3R)-6-hydroxymellein (11) exhibited potent TNF-α inhibitory effects (IC50 < 80 μM) and were more potent than the positive control, Indomethacin (IC50 = 88.5 ± 2.1 μM). The antioxidant activity test showed that (3R)-6-hydroxymellein (11) had better DPPH radical scavenging activity (IC50 = 25.2 ± 0.5 μM).

Natural Pigments Recovery from Food By-Products: Health Benefits towards the Food Industry.

Given the health risks associated with synthetic colorants, natural pigments have emerged as a promising alternative. These renewable choices not only provide health benefits but also offer valuable technical and sensory properties to food systems. The effective application of natural colorants, however, requires the optimization of processing conditions, exploration of new sources, and development of novel formulations to ensure stability and maintain their inherent qualities. Several natural pigment sources have been explored to achieve the broad color range desired by consumers. The purpose of this review is to explore the current advances in the obtention and utilization of natural pigments derived from by-products, which possess health-enhancing properties and are extracted through environmentally friendly methods. Moreover, this review provides new insights into the extraction processes, applications, and bioactivities of different types of pigments.

Multi-Omics Reveals the Effects of Spirulina platensis Powder Replacement of Fish Meal on Intestinal Metabolism and Stress in Zig-Zag Eel (Mastacembelus armatus).

The booming aquaculture industry has created a strong demand for fishmeal and increased environmental pressures. Spirulina, as a potential alternative to fishmeal, has been shown to have growth-promoting and animal health-enhancing properties. In this study, 600 large spiny loaches, divided into five experimental groups, F0, F1, F2, F3, and F4, were reared for 10 weeks using Spirulina platensis powder (SPP) as a substitute for 0%, 5%, 10%, 15%, and 20% of fishmeal, respectively. The results of intestinal physiological indexes showed that superoxide dismutase was lower than F0 in all treatment groups, and the activity of F3 was significantly lower than F0 (p < 0.05). The activity of malondialdehyde was significantly higher than that of F0 in all groups except F3 (p < 0.05). The addition of SPP also led to a decrease in the activity of acid phosphatase in the intestine, which was significantly lower in all treatment groups compared to the F0 group (p < 0.05). The results of serum physiology showed that the activity of superoxide dismutase in serum gradually increased with the increase in the percentage of SPP addition, and the F3 group produced a significant difference from the F0 group (p < 0.05). The transcriptomics results showed that DEGs in the low percentage substitution group (<15%) were mostly enriched in metabolism-related pathways, such as bile secretion; DEGs in the high percentage substitution group (>15%) were mostly enriched in inflammation-related pathways, such as complement p and coagulation cascades. Metabolomics confirmed that nicotinate and nicotinamide metabolism and glycerophospholipid metabolism were the two pathways that were significantly enriched in the treatment groups of fishmeal replacement by SPP. The present study demonstrated that a low percentage (<15%) of fishmeal replacement by SPP in feed mobilized MA digestive metabolism, whereas a high percentage (>15%) of replacement induced intestinal stress. Considering the health and farm efficiency aspects, the proportion of SPP in feed formulation for MA should be less than 15%.

Fortification of noodles with processed bamboo shoots: Evaluating the impact on nutritional composition, antioxidant activity and sensory characteristics

Noodles, a ubiquitous and convenient dietary choice for millions, have become an integral part of the contemporary diet. As dietary preferences evolve and nutritional deficiencies persist, the necessity of fortifying noodles with essential nutrients has gained prominence. In the present study, the nutritional content of noodles fortified with a fiber rich powder of freeze-dried and oven-dried bamboo shoots was compared to the control. The noodles fortified with the powder had a maximum content of amino acid (1.15 g/100 g), proteins (7.14 g/100 g), carbohydrates (40.4 g/100 g), starch (71.1 g/100 g). Vitamin C and E contents of the fortified noodles were enhanced compared to control noodles, with fortified noodles containing a maximum vitamin C content of 2.91 mg/100 g and a maximum vitamin E content of 0.79 mg/100 g. The content of fat in the fortified noodles was lower than the control noodles (2.71 g/100 g), which will be beneficial for health conscious consumers. The antioxidant activity was highest in the fortified noodles (1420.6 µg/ml, IC50 of DPPH), and the minimum antioxidant activity was observed in control noodles (IC50 value of 2431.17 μg/ml). The sensory score for fortified noodles was greater for texture (7.5), taste (7.7), and overall acceptability (7.2) compared to the control noodles (7.4, 7.6, and 7.0 respectively). Fortifying noodles with essential nutrients is a promising way to improve the nutritional value of this popular food item. Bamboo shoots, being rich in micro- and macro-nutrients, could play a key role in improving the nutritional and health-enhancing properties of fortified products.

Changes in Garlic Quality during Fermentation under Different Conditions.

One of the garlic processing methods is fermentation, which produces black garlic with completely different chemical, physical, sensory, culinary, and health-enhancing properties. Our study aimed to compare the influence of various processing conditions on the quality indicators of black garlic (BG). Samples of white garlic (WG) were placed in laboratory climatic chambers. BG1 samples were packed in plastic bags and vacuumed, BG2 and BG3 samples were packed in textile mesh bags. BG1 samples were fermented in 70% humidity at 50 °C for 28 days, BG2 samples in 85% humidity at 60 °C for 99 days, and BG3 samples in 80% humidity at 80 °C for 14 days. The dependence of changes in chemical composition, color, and texture of garlic on fermentation conditions was analyzed. Proximate composition analyses and antioxidant activity of WG and BG were performed using standard methods. It was established that regardless of the fermentation conditions, BG's chemical composition became richer than WG's. They significantly increased vitamin C content (1.5-5.8 fold), titratable acidity (14.7-21.0 fold), protein (1.4-3.2 fold), fiber (4.6-7.0 fold), and ash (1.2-3.9 fold) content, amount of total phenolic compounds (6.6-9.6 fold) and antioxidant activity (5.3-9.9 fold). Fermented garlic turned dark in color and soft and sticky in texture. The higher fermentation temperature (80 °C) but the shorter time (14 days) had the greatest positive effect on the quality of black garlic.

Evolving Advances in the Cosmetic use of Probiotics and Postbiotics: Health, Regulatory and Marketing Aspects.

Ongoing development in cosmetics is increasingly making use of probiotics, which are defined as "live microorganisms with health-enhancing properties mediated through ingestion or topical application to the host". The observation that several bacterial strains augment normal processes of healthy tissue maintenance, particularly for the skin, has opened up new avenues for the use of bacterial strains in cosmetics. A principal feature of such "cosmeceuticals" is an application of increasing insight into the biochemical nature of the skin's normal microbial flora, also called its microbiome. The opportunity of manipulating the skin microbiome to address various skin disorders has revealed novel routes for treatment. The skin microbiome manipulation approaches to address various skin disorders include skin microbiome transplantation, skin bacteriotherapy, and prebiotic stimulation. Research in this field has revealed that medical outcome-targeted manipulation of skin microbiome bacterial strain makeup may significantly increase skin health and appearance. Commercial availability of probiotic skincare products is rapidly expanding worldwide due to satisfactory laboratory results and public perception of probiotics as being intrinsically more wholesome than other bioactive substances, such as synthetics. Major outcomes of probiotic use include a significant reduction in skin wrinkling, acne and other conditions adversely affecting skin appearance and healthy function. Moreover, probiotics may additionally promote normal skin hydration, resulting in a vibrant and lustrous appearance. Nevertheless, significant technical challenges remain for the full optimization of probiotics in cosmetic products. This article summarizes the evolving nature of this field and explores current probiotic research initiatives, along with regulatory aspects and significant challenges in the manufacturing of cosmetics in the context of market expansion for these products.

Enhanced health benefits of Psidium guajava peel fermented with Lactiplantibacillus from Myeolchi-jeot: Antioxidant, anti-inflammatory, and anti-cancer properties

Psidium guajava, commonly known as guava, is a fruit with well-documented health benefits due to its rich phytochemical content. In this study, we investigated the potential health-enhancing properties of Psidium guajava fermented with Lactiplantibacillus sp., FSA-4 isolated from salted and fermented anchovies. The fermentation condition was optimized for maximum total phenolic content (TPC) which was attained at 25 °C, at pH 7 under blue light intensity (470 nm). The pre/post fermented guava peel extracts were analyzed for their biomedical applications. The results demonstrated that the fermented guava peel extract exhibits remarkable antioxidant activity evidenced by its capacity to scavenge free radicals and reduce oxidative stress. Additionally, the fermented extract showcases potential anti-inflammatory properties, as it effectively mitigates inflammatory responses in in vitro conditions. Furthermore, the fermented guava peel extract revealed promising anti-cancer property demonstrated by its ability to inhibit the proliferation of B16–F10 cell lines by inducing apoptosis. The UPLC MS/MS analysis revealed a distinctive group of flavonols present in the fermented guava peel extract with characteristic properties. Overall, the Psidium guajava fermented extract prepared using Lactiplantibacillus sp. FSA-4 presents a multifaceted health-promoting profile, offering significant antioxidant, anti-inflammatory, and anti-cancer potential. These discoveries highlight the value of investigating traditional fermented foods and their associated microbial strains to pave the way for pioneering functional products that can have extensive applications in therapy and well-being.

Ethno-entomotherapeutic and metabolite profiling of Coridius chinensis (Dallas), a traditional edible insect species of North-East India

Edible insects possess several health enhancing properties and play an important role in human nutrition. Coridius chinensis is an edible insect that is considered food and claimed as traditional medicine. In the present study, nutritional contents, chemical composition, antioxidant, and anti-inflammatory properties of C. chinensis were analyzed. It was found that the insect sample contains 50.46% moisture, 44.65% protein, 4.45% carbohydrate, 39.42% crude fats, 3.53% ash and 576.11 (Kcal/100 g) energy. Our study highlighted the presence of a significant amount of phenol and flavonoids. The C. chinensis hydro-alcoholic extract showed high antioxidant property and anti-inflammatory activity. GCMS analysis identified 61 volatile compounds. LC–MS analysis of hydroalcoholic extract of C. chinensis revealed the presence of compounds such as etodolac glucuronide, morphine 3-glucuronide, ecgonine, ecgonine methyl ester, sufentanil, and palmitoyl ethanololamide. These findings suggest that C. chinensis species can be employed as a valuable food source with excellent therapeutic properties.

Unlocking the potential of olive residues for functional purposes: update on human intervention trials with health and cosmetic products.

Olive mill waste (OMW) is a promising source of valuable compounds such as polyphenols, terpenes, sterols, and other bioactive compounds, which are of interest to the pharmaceuticals and cosmeceutical industries. This review examines the potential of OMW extracts for health and beauty applications based on evidence reports from human clinical trials. The results achieved to date indicate health-enhancing properties, but little is known about the underlying mechanisms of action, dose-response relationships, and long-term impacts. Therefore, while olive by-products, extracted using eco-friendly methods, present opportunities for the development of high-value health and cosmetic products, further studies are necessary to determine the full range of their effects and establish specific therapeutic strategies. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Conventional extraction of fucoidan from Irish brown seaweed Fucus vesiculosus followed by ultrasound-assisted depolymerization

Fucoidan has attracted considerable attention from scientists and pharmaceutical companies due to its antioxidant, anticoagulant, anti-inflammatory, anti-tumor, and health-enhancing properties. However, the extraction of fucoidan from seaweeds often involves the use of harsh chemicals, which necessitates the search for alternative solvents. Additionally, the high viscosity and low cell permeability of high molecular weight (Mw) fucoidan can limit its effectiveness in drug action, while lower Mw fractions exhibit increased biological activity and are also utilized as dietary supplements. The study aimed to (1) extract fucoidan from the seaweed Fucus vesiculosus (FV) using an environmentally friendly solvent and compare it with the most commonly used extraction solvent, hydrochloric acid, and (2) assess the impact of ultrasound-assisted depolymerization on reducing the molecular weight of the fucoidan extracts and examine the cytotoxic effect of different molecular weight fractions. The findings indicated that the green depolymerization solvent, in conjunction with a brief ultrasound treatment, effectively reduced the molecular weight. Moreover, a significant decrease in cell viability was observed in selected samples, indicating potential anticancer properties. As a result, ultrasound was determined to be an effective method for depolymerizing crude fucoidan from Fucus Vesiculosus seaweed.

Evaluating the Bioactive Compounds of Beetroot and Their Pharmacological Activities in Promoting Health

Purpose: Lifestyle modification and sedentary life have led to multiple comorbidities which necessitate exploitation of underutilized novel ingredients in daily life. This comprehensive review aimed at providing valuable insight into the diverse pharmacological activities of beetroot bioactive compounds and their health enhancing properties. Furthermore, this review explored emerging research by scientific community for utilization of beetroot in the development of novel functional food products. &#x0D; Materials and Methods: The scientific studies focusing on the biological activity and therapeutic potential of beetroot for health parameters were included in this study. Database search was made using google scholar, PubMed and research gate which generated a total of 200 papers. Out of which, only 63 met the inclusion criteria of this study. Inclusion criteria included literature focusing on beetroot’s bioavailability, plant pigments, bioactive compounds, health benefits, as well as studies describing food applications. This review includes studies between 2014 and 2023.&#x0D; Findings: The main findings suggested that a prominent bioactive compound and natural betalain pigment in beetroot, exhibits potential anti-inflammatory, anti-carcinogenic and anti-depressive properties. The anti-oxidant activity of betalain is effective against oxidative stress and play a role in preventing and mitigating chronic diseases. Bioactive components including, nitrate content, betanin and betacyanin, potentially modulate blood pressure and promote cardiovascular health. Furthermore, beetroot derived polyphenols, carotenoids, vitamins and minerals contribute to bone health, immune function and overall well-being. Food product development based studies demonstrate an overall improvement in the nutritional and sensory profile. &#x0D; Implications to Theory, Practice and Policy: Further research on bioactive components of multiple varieties of beetroot is recommended to reassess the underlying mechanisms and optimal dosage for unlocking their potential for medicinal, nutraceuticals and dietary interventions. More research is needed by food industrialists and scientists to explore the potential of beetroot pigments as non-synthetic food additives particularly color enhancer in various food formulations.

Unveiling the potential of red koji polysaccharides: biosynthesis, extraction, and multifaceted biological activities.

Red koji polysaccharides, derived from the fermentation of Monascus, have been recognized for their health-enhancing properties. This article reviews their structural characteristics, biosynthesis pathways, and biological activities. It emphasizes the need for sustainable practices in fermentation and the optimization of extraction methods for scalable production. The significance of exploring the molecular mechanisms involved in their biosynthesis is also highlighted to enhance yield and efficiency. Research indicates that red koji polysaccharides possess diverse biological functions, beneficial for pharmaceutical applications due to their health benefits and minimal toxicity. The review points out the necessity for more detailed studies on key enzymes and genes in biosynthesis to improve production methods. It also identifies the current challenges in production scalability and extraction efficiency. Furthermore, while these polysaccharides show potential in pharmaceuticals, their clinical efficacy and mechanism of action in human subjects require further investigation. The review briefly explores potential structural modifications to improve their biological activities. The review concludes that red koji polysaccharides hold significant untapped potential, particularly in drug formulation. Future research should focus on overcoming current production and application challenges, including conducting clinical trials to validate their efficacy and exploring structural modifications for enhanced therapeutic benefits. This comprehensive understanding of red koji polysaccharides paves the way for their expanded application in the pharmaceutical industry. © 2024 Society of Chemical Industry.

Hydrothermal extraction of dietary fiber from pearl millet bran: optimization, physico-chemical, structural and functional characterization.

Pearl millet bran is rich source of dietary fiber and several other bioactive compounds and is an unexploited by-product of millet processing industries. The utilization of pearl millet bran for extraction of dietary fiber can be an effective method for its valorization. Hydrothermal extraction of dietary fiber from pearl millet bran is a simple eco-friendly technique in terms of minimal consumption of toxic solvents, increased extraction yield, high purity and considered as an economically viable technique. In the present investigation, extraction and optimization of dietary fiber from pearl millet bran was performed using hydrothermal technique. The highest yield of dietary fiber (74.5%, w/w) was obtained under optimized conditions of water to solid ratio (20:1), temperature (90°C) and time (15min). The extracted dietary fiber from pearl millet bran was further assessed for its physico-chemical, functional and structural properties. The studies of functional and physico-chemical properties presented the water holding capacity (6.50g/g and 3.99g/g), swelling power (2.0g/g and 2.05g/g), oil holding capacity (4.91g/g and 2.42g/g), solubility (70%), total phenolic content of 4.24mg GAE/g and 4.32mg GAE/g, DPPH reduction of 86.6% and 83.9%, respectively. The results indicated that pearl millet bran can act as rich source of dietary fiber with health enhancing properties and can be utilized as potential food component in preparation of functional food products.

Omics-based approaches for discovering active ingredients and regulating gut microbiota of Actinidia arguta exosome-like nanoparticles.

Exosome-like nanoparticles (ELNs) are novel naturally occurring plant ultrastructures and contain unique bioactive components. However, the potential applications and biological functions of plant ELNs, especially in the context of health promotion and disease prevention, remain largely unexplored. This study aimed to explore the biological activities and functional mechanisms of Actinidia arguta-derived exosome-like nanoparticles (AAELNs). We reported the development of AAELNs, which possess particle sizes of 157.8 nm and a negative surface charge of -23.07 mV, uptaking by RAW264.7 cells, and reduction of oxidative stress by decreasing the activity of GSH-Px and T-SOD and increasing the content of MDA. Through the use of high-throughput sequencing technology, 12 known miRNA families and 23 additional miRNAs were identified in AAELNs, GO and KEGG term enrichment analysis revealed the potential of AAELNs-miRNAs in modulating neural-relevant behaviors. Additionally, LC-MS/MS analysis detected a total of 32 major lipid classes, 430 lipid subclasses, and 1345 proteins in AAELNs. Furthermore, in vivo fluorescence disappearance and in vitro fermentation experiments demonstrated that AAELNs were able to enter the colon and improve the microbial structure. These findings suggest that AAELNs could serve as nanoshuttles in food, potentially offering health-enhancing properties.

Lactobacillus rhamnosus Attenuates Cisplatin-Induced Intestinal Mucositis in Mice via Modulating the Gut Microbiota and Improving Intestinal Inflammation.

Lactobacillus rhamnosus (LBS) is a well-documented probiotic strain in oncology and has a pivotal role in clinical applications. Here, we have investigated the protective effect of Lactobacillus rhamnosus on intestinal mucositis induced by cisplatin (CP) and explored the underlying mechanisms targeting inflammatory proteins, as well as the histological changes in the intestinal tissue of mice, in addition, the bacterial strains that may be related to the health-enhancing properties. BALB/c mice were pre-treated with or without LBS via oral gavage, followed by mucositis induction with cisplatin. Our results revealed that the LBS-treated groups significantly attenuated proinflammatory cytokine levels (IL-1β, IL-6, and TNF-α) compared to the CP group. Furthermore, LBS mitigated the damaged tight junction integrity caused by CP via up-regulating the levels of claudin, occludin, ZO-1, and mucin-2 protein (MUC-2). Finally, the 16S rRNA fecal microbiome genomic analysis showed that LBS administration enhanced the growth of beneficial bacteria, i.e., Firmicutes and Lachnospiraceae, while the relative abundance of the opportunistic bacteria Bacteroides and Proteobacteria decreased. Collectively, LBS was found to beneficially modulate microbial composition structure and functions and enrich the ecological diversity in the gut.

Health-Promoting compounds in Potatoes: Tuber exhibiting great potential for human health.

Potatoes are consumed worldwide because of their high accessibility, low cost, taste, and diversity of cooking methods. The high carbohydrate content of potatoes masks the presence of -vitamins, polyphenols, minerals, amino acids, lectins and protein inhibitors in the minds of consumers. The consumption of potatoes faces challenges among health-conscious people. This review paper attempted to provide up-to-date information on new metabolites reported in potatoes that play role in disease prevention and overall human well-being. We tried to compile information on antidiabetic, antihypertensive, anticancer, antiobesity, antihyperlipidemic, and anti-inflammatory potential of potato along with role in improving gut health and satiety. In-vitro studies, human cell culture, and experimental animal and human clinical studies showed potatoes to exhibit a variety of health-enhancing properties. This article will not only popularize potato as a healthy food, but will also improve its use as a staple for the foreseeable future.

Isolation and Characterisation of Pigments from Pigment-producing Microorganisms Isolated from Environment and Their Antibacterial Activity

Abstract In the food industry, there is always a demand for food products which are colourful, have an attractive appearance, and also have nutritional and health-enhancing properties to attract the attention of consumers. Synthetic pigments are widely used in the global market, however, they can cause many side effects such as hyperallergenicity, carcinogenicity and other toxicological problems. Recent studies have revealed that microorganisms are an abundant source of natural colours that allow the industrial production of safe, environmentally friendly biodegradable pigments. The aim of the work was to isolate pigmented microorganisms from environmental samples, select fermentation conditions, isolate pigments from microorganisms and check their antimicrobial activity. Pigments have been isolated from various sources such as soil, food waste, flour, etc. Growth parameters of pigment-producing microorganisms such as growth temperature, pH, tryptone and NaCl concentration in the medium were optimised to evaluate pigment production. After fermentation, five types of pigments were isolated by cell lysis with an ultrasonic bath and solvent extraction. The antimicrobial activity of the extracted pigments was investigated. During the study, the optimal conditions for the growth of microorganisms were determined: temperature of 30 °C, pH of 7, concentration of 3% tryptone and 6% NaCl in the culture medium. Glycerol was found as an additional carbon source, which had a positive effect on pigments production. The results of the antibacterial effect of the extracted pigments showed that P. aeruginosa was the most sensitive to the effect of the pigments. The pink-red pigment showed the highest antimicrobial activity against the tested pathogenic bacteria.

Occurrence of fatty acids in Camellia genus: Extractions technologies and potential applications: A review

The Camellia genus (Theaceae) comprises more than 200 species, including the most famous Camellia sinensis (L.) Kuntze, Camellia oleifera Abel, and Camellia japonica (L.). The commercial interest in these plants linked to their seed fatty acid content increased in the last decades due to their quality and health-enhancing properties, which significantly depend on different aspects such as environmental conditions. Nowadays, the traditional extraction methods of fatty acids from camellias include mechanical press extraction and solvent extraction, which have a high environmental impact. Therefore, it is essential to develop extraction techniques to achieve the maximum lipid yield with the minimum environmental impact and cost. These innovative methods include enzymatic extraction, supercritical fluid extraction (SFE), microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE). However, they are often limited to the laboratory or pilot scale due to economic or technical bottlenecks. This article aims to explore recent advances and innovations related to the extraction of fatty acids from Camellia.