Health-promoting Properties Research Articles

High-fiber basil seed flour reduces insulin resistance and hepatic steatosis in high-fat diet mice

The incidence of insulin resistance (IR) and hepatic steatosis is increasing, with dietary fiber playing a protective role against these disorders. Ocimum basilicum L., widely used in food, pharmaceutical, and cosmetic industries, but their health-promoting properties remain underexplored. This study evaluated the effects of a fiber-rich fraction of partially defatted basil seeds (BSF) on IR, hepatic steatosis, and polyunsaturated fatty acid and short-chain fatty acid (SCFA) profiles in high-fat diet (HFD)-fed C57BL/6 J male mice. Mice were assigned to four groups and fed either a control diet or HFD, supplemented with BSF or oat flour for 4 weeks. HFD induced IR, hepatic steatosis, proinflammatory state, and a significant decreased in SCFA production. In contrast, supplementation with BSF attenuated IR, steatosis, liver damage, oxidative stress, and inflammation, while increasing n-3 polyunsaturated fatty acids in liver, adipocytes, and erythrocytes, and enhancing SCFA production, suggesting potential therapeutic benefits in managing these conditions.

Artificial neural network in optimization of bioactive compound extraction: recent trends and performance comparison with response surface methodology.

Plant products and its by-products are rich source of bioactive compounds like antioxidants, flavonoids, phenolics, pigments and phytochemicals. Bioactive compound's health-promoting properties are well studied. However, optimal extraction of bioactive compounds is a complex, labour- and time-intensive process. It is also highly sensitive to experimental variables. Predicting output variables can reduce the experimental work and has positive environmental impact. Various tools such as Response Surface Methodology (RSM), Mathematical modelling have been commonly used for optimization and predictive modelling of the extraction process. Although mathematical modelling and RSM are efficient, recent studies have used Artificial Neural Network (ANN) which is more efficient and accurate and can perform extensive predictions with high accuracy. The manuscript focuses on current trends of ANN application in optimizing the extraction of bioactive compounds. In this study, ANN and RSM have been compared in terms of their performances in optimizing and modelling the extraction of bioactive compounds from herbs, medicinal plants, fruit, vegetables, and their by-products. The findings from the literature indicate that efficiency of ANN was superior to RSM. Future researches can focus on use of ANN in industrial optimization experiments.

Heterologous Expression of MYB Gene (Rosea1) or bHLH Gene (Delila) from Antirrhinum Increases the Phenolics Pools in Salvia miltiorrhiza

Phenolic acids have health-promoting properties, however, but their low concentrations in Salvia miltiorrhiza limit broader medicinal applications. MYB and bHLH transcription factors activate multiple target genes involved in phenylpropanoid metabolism, thereby enhancing the production of various secondary metabolites. We introduced the MYB transcription factor Antirrhinum Rosea1 (AmROS1) or Delila (AmDEL) into S. miltiorrhiza and observed that antioxidant activity in transgenic plants increased by 1.40 to 1.80-fold. The total content was significantly higher in transformants compared to the controls. Furthermore, heterologous expression of AmROS1 or AmDEL triggered moderate accumulations of rosmarinic acid and salvianolic acid at various growth stages. Levels of total phenolics, total flavonoids, and anthocyanins were significantly elevated. These biological and phytochemical alterations were correlated with the upregulated expression of genes involved in phenolic acid biosynthesis. Our findings demonstrate that AmROS1 and AmDEL function as a transcriptional activator in phenolic acids biosynthesis. This study offers further insights into the heterologous or homologous regulation of phenolics production, potentially enabling its engineering in S. miltiorrhiza.

Valorization of coconut (Cocos nucifera L.) testa as a biocolourant

IntroductionCoconut testa, a by-product of the coconut processing industry, is currently underutilised. This study aimed to extract a coconut testa-based food colourant using various organic solvents and physical methods, and to utilise this colourant in food product preparation.MethodsDifferent organic solvents, along with various time and temperature combinations, were employed for colourant extraction using both a laboratory-scale water bath and ultrasonication. The colour coordinate values (CIELab) of the testa-derived colourants were measured, and the colourants were screened for various phytochemicals. The in vitro antioxidant potential of the testa colourant was assessed by quantifying total phenolics, and the phytochemical composition, including monomeric anthocyanins, was evaluated.ResultsThe study determined the optimal combinations of organic solvents, temperature and time to obtain extracts with maximum antioxidant activity and total phenolic content (TPC). Acidified ethanol-based extracts of testa colourants yielded highest polyphenol content (154.39 ± 2.63 mg GAE/g) and flavonoids content (53.65 ± 0.62 mg QE/g). Similarly, ethanol-based extractants of coconut testa produced high anthocyanin content [823.02 ± 1.81 mg Cy-3-glc equivalents (C3GE)/100 g]. Acidified (0.3 M HCl) solvents at relatively high temperature and time combinations exhibited high antioxidant potential of testa colourant, as measured by CUPRAC, FRAP, and DPPH assays. Following the foam mat drying process of the colourant, a mature coconut water-based jelly was prepared by incorporating the testa colourant extracted with acidified ethanol.DiscussionThis study highlights the biochemical and antioxidant potential of the food colorant derived from coconut testa and explores its suitability for functional food applications. Therefore, coconut testa extract serves a dual purpose: it enhances the aesthetic appeal of food as a colourant and provides significant health-promoting properties due to its high anthocyanin content. Insights from this study could help in promoting the valorization of one of the beneficial by products of coconut industry.

Fractional extraction phenolics from C. oleifera seed kernels exhibited anti-inflammatory effect via PI3K/Akt/NF-κB signaling pathway under Caco-2/RAW264.7 co-culture cell model

Camellia oleifera Abel (C. oleifera) is a multifunctional oilseed, which is rich in many biological active substances with health-promoting properties, especially polyphenols. Previous research revealed that camellia oil phenolics exhibited anti-inflammatory effect, which originated from seed. Thus, we aimed to explore the components of camellia seed phenolics and its potential mechanism of anti-inflammation. Initially, fractional extraction was processed to prepare the phenolics from camellia seed kernels, and we compare four different fractions of phenolics under the LPS-induced Caco-2/RAW264.7 coculturing model. Results showed that free phenolics (FP) had best effect on alleviating pro-inflammatory cytokines (IL-1β, IL-6, IL-8 and TNF-α) compared to esterified-bound phenolics (EP), glycosylated-bound phenolics (GP) and insoluble-bound phenolics (IP). Furthermore, FP reduced inflammation by suppressing the PI3K/Akt/NF-κB signaling pathway and effectively inhibited LPS-induced intestinal permeability increase, tight junction related proteins loss (ZO-1, claudin-1). Same results obtained, as the transepithelial electrical resistance (TEER) and alkaline phosphatase (AKP) activity of high-dose FP treated group was high than model group. Finally, molecular docking was used for evaluating the anti-inflammatory effect for phenolic monomer. KGRG (kaempferol −3-O-(2-O-glucopyranosyl-6-O-rhamnopyranosyl)-glucopyranoside), KXR (kaempferol 3-O-(2′’-xylopyranosyl)-rutinoside) and leucoside (kaempferol 3-O-sambubioside) show lower binding energy docking with NF-κB, PI3K and Akt protein, indicating better interactions, which might be effective constituents against inflammation. Subsequently, five major polyphenols were obtained to validate the docking results, especially, indicating the best anti-inflammatory activities of KGRG. Overall, this research sheds insights on the therapy of phenolics from C. oleifera seed towards LPS-induced intestinal inflammation model in vitro and its related mechanism.

Nutritional Quality, Functional Properties, and Biological Characterization of Watermeal (Wolffia globosa)

Watermeal (Wolffia globosa) has emerged as a promising candidate as an alternative protein source due to its outstanding nutritional profile. This study evaluated the nutritional quality, functional properties, and biological characteristics of W. globosa. The protein content was found to be high at 26.76 g/100 g of dry weight (DW). Functional properties, including water and oil holding capacities, protein solubility, foaming, and emulsifying abilities across different pH levels, were assessed to determine optimal conditions. Amino acid profiling revealed that essential amino acids constitute 67% of the total amino acids. Polyunsaturated fatty acids (PUFAs), particularly α-linolenic (18:3 n-3) and linoleic acids (18:2 n-6), were identified as the predominant fatty acids. Additionally, watermeal was found to contain significant amounts of α-tocopherol (699 µg/g) and γ-oryzanol (100 µg/g), which contribute to its antioxidant capacity, as confirmed by DPPH and FRAP assays. The prominent protein bands were observed at around 62–67 kDa, likely representing a structural, metabolic protein (vicilin-like protein) of 38% of the total protein content. Overall, W. globosa demonstrates significant potential as a functional food ingredient, offering a rich nutrient profile and health-promoting properties, making it a promising choice for future diets.

Fermentation of soymilk with Lactobacillus acidophilus enhances the functional attributes and health-promoting properties

Fermented soymilk is a traditional oriental food beverage that has various health benefits due to its bioactive compounds. However, the fermentation process and the probiotic strains used can affect the quality and functionality of fermented soymilk. In this study, we designed to develop a novel functional food by fermenting soymilk with Lactobacillus acidophilus (L. acidophilus), a probiotic bacterium that can improve microbiota present in intestine and modulate the immune system. We evaluated the physicochemical, microbiological and sensory attributes of the fermented soymilk, as well as its total phenolic, flavonoids, free amino acids, antioxidant and anticancer activities. The results revealed that L. acidophilus had ability to grow well and produce lactic acid in soymilk, resulting in a pH of 4.4 and a titratable acidity of 0.72 g of lactic acid per 100 mL after 12 h of fermentation. The fermented soymilk had a smooth texture, a pleasant aroma and a sour taste, and was well accepted by the panelists. The fermented soymilk also exhibited a good amount of total phenolic, flavonoids, free amino acids with high antioxidant activity towards DPPH free radicals (IC50 = 55.51 µg/mL) and the inhibition of human colorectal cancer cells (HCT-116) in a dose-dependent manner (IC50 = 67.13 µg/mL). Overall, these findings suggest that fermented soymilk with L. acidophilus is a novel functional food with potential therapeutic values for the prevention and treatment of oxidative stress, cancer and metabolic disorders.

Shaping the Physicochemical and Health-Promoting Properties of Carrot Snacks Produced by Microwave-Vacuum Drying with Preliminary Thermal and Enriching Treatment

This study analyzed the effects of thermal pre-treatments such as convective drying (P-CD), water (BL_W), and microwave blanching (M_BL) and osmotic enrichment pre-treatments with juices from pomegranate (PG), chokeberry (CH), and sea buckthorn (SB) on microwave-vacuum-dried (MVD) carrot properties. Convective drying (CD) and freeze-drying (FD) were used as a comparative method. The dry matter content and water activity of MVD carrots were varied, but in many cases, the values were comparable to those of FD-dried carrots. Pre-enrichment in CH juice significantly reduced the values of the color parameters L*, a*, and b*, regardless of the drying method. The smallest changes were observed in microwave pre-blanching (M_BL). The lowest loss in carotenoid content was observed in CD-dried carrots (14–34 mg/100 g d.m.). Blanching and enrichment in SB juice allowed significant retention of these compounds. As a result of drying carrots, the total phenolic content (TPC) increased. Compared to the raw material, the TPC content in dried carrots increased 3–9 times. Drying using the FD and MVD methods gave a similar effect of increasing the TPC content, including a greater effect after enrichment in CH juice. The highest average antioxidant activity against the DPPH• and ABTS•+ radicals was recorded for FD-dried carrots (6.9 and 30.0 mg Trolox/g d.m.). SB juice contributed to a significant increase in the total vitamin C content, even by 89.1%, compared to raw carrots. Applying osmotic pre-enrichment in PG juice increased the sugar content in dried FD and CD samples by 37.4–49.9%, and in MVD by 21–59%.

Hybrid Meat Sausages with Cereal Ingredients: A Systematic Review and Development Trial with the Assessment of Physicochemical and Sensory Attributes

A number of consumers in developed countries are now reducing the amount of meat in their diets, so the development of novel alternatives for conventional meat products is becoming a challenge for the meat industry. The aim of this study was to analyse the possibility of developing hybrid meat sausages with cereal ingredients, based on a systematic review of the literature, as well as a development trial of a hybrid dry snack stick sausage with groats with an assessment of its physicochemical and sensory attributes. A systematic review of peer-reviewed studies about hybrid meat sausages with cereal ingredients, including bibliometric network analysis, was conducted. The development trial was conducted including physicochemical analyses and sensory assessment of the hybrid semi-dry sausages, produced as a ready-to-eat snack (cabanossi) with groats, obtained on an industrial scale. Among the studied hybrid meat products with cereal ingredients, there were patties, frankfurters, salami, and other sausages, while the cereal products added included various components obtained from rice, wheat, chia, and oats. The usefulness of the applied cereal components was emphasised in order to obtain a product of a potential better nutritional value and higher health-promoting properties, as well as being acceptable, or sometimes even better, and described as being products of a good quality. The development trial allowed us to obtain the hybrid semi-dry ready-to-eat cabanossi sausages with groats, which were compared with the hybrid semi-dry ready-to-eat cabanossi sausages with sunflower seeds. Both studied products were characterised by a composition in agreement with requirements, but of a reduced fat content (with hybrid semi-dry ready-to-eat cabanossi sausages with groats being even lower than for those with sunflower seeds; p < 0.0001). Their sensory properties were acceptable, even if the plant-based components were recognisable. The characteristics of the hybrid meat products with cereal ingredients both in the literature and development trial were acceptable, and what is even more important is that they are characterised by a potential to be presented as a product of a better nutritional value and higher health-promoting properties.

A Comprehensive Review of Pedunculagin: Sources, Chemistry, Biological and Pharmacological Insights

Pedunculagin is a widely abundant ellagitannin found in the plant kingdom, with a chemical structure featuring two hexahydroxydiphenoyl units linked to a glucose core. It has demonstrated various biological activities, including anti-cancer, anti-inflammatory, and anti-bacterial effects. This review aims to summarize the bioactivities, chemistry, and health-promoting properties of pedunculagin and plant preparations containing it. It is the first comprehensive summary covering pedunculagin’s chemistry, sources, metabolism, and other relevant research. The search databases were Google Scholar, EBSCO Discovery Service, REAXYS Database, SCILIT, SCOPUS, PubMed, MEDLINE, Web of Science, Wiley Online Library, Science Direct/ELSEVIER, WordCat, and Taylor and Francis Online. All the databases were methodically searched for data published from 1911 until 2024. Various biological effects were proven in vitro for pedunculagin; however, due to the limited availability of the isolated compound, they have not been so far directly confirmed on more advanced in vivo and clinical models. However, its bioactivity can be deduced from studies conducted for plant preparations containing this ellagitannin as a dominant constituent, consequently indicating beneficial health effects. Further studies are needed to determine the molecular mechanism of action following topical application as well as the contribution of gut microbiota postbiotic metabolites– urolithins–being formed following the oral ingestion of preparations containing pedunculagin.

Recent Advancements in Production and Extraction Methods of Phycobiliprotein C-phycocyanin by Arthrospira (Spirulina) platensis: A Mini Review.

Arthrospira platensis has been utilized as a food source since ancient times due to its rich nutrient profile. In recent years, its popularity as a dietary supplement has soared, especially due to the presence of a water-soluble phycobiliprotein, C-phycocyanin C (C-PC), which is abundant and notable for its fluorescent properties. C-PC contains the chromophore phycocyanobilin B (PCB-B), a tetrapyrrole molecule, that is why it plays a dual role as a food colorant and as nutraceutical. However, comprehensive studies have mostly evaluated C-PC's broader health-promoting properties, particularly its antioxidative and anti-inflammatory effects, which are linked to its ability to contrast oxidative stress and related pathological conditions. That is why this review explores recent advancements in optimizing culture conditions to enhance C-PC and PCB-B production, with a particular emphasis on novel extraction and purification techniques that increase yield and bioactivity. This focus on efficient production methods is crucial for expanding the commercial and therapeutic applications of C-PC, contributing to its growing relevance in the food and pharmaceutical industries.

Nutritional Value Evaluation of New Pea Genotypes (Pisum sativum L.) Based on Their Chemical, Amino Acids and Dietary Fiber Composition

This research concerned the assessment of the utility value of new pea breeding materials intended for registration in the European Union. The research material consisted of sixteen breeding lines and four reference pea varieties. The evaluation was carried out based on the chemical composition of seeds and its variability within the studied genotypes. The contents of protein, starch, lipids, ash and dietary fiber (DF) were determined. The nutritional value of the protein was assessed in vitro using the value of the limiting amino acid index chemical score (CS) and the integrated essential amino acid index (EAAI). The analyzed pea genotypes were characterized by significant diversity in terms of the content of the tested components. The obtained results combined with the PCA analysis were used to select pea genotypes of the highest quality, having the potential as a raw material for the production of food with health-promoting properties. The effect of the conducted research was the identification of three pea genotypes with the greatest potential in terms of protein content and dietary fiber complex.

Effects of fig and pineapple powder on metabolite compounds and health-promoting properties in fermented goat meat sausage.

The objective of this research was to identify the metabolite compounds and health-promoting properties of goat meat fermented sausages containing different amounts of fig and pineapple powder (0.1%, 0.25%, and 0.5%), which are presented by F1, F2, F3 and P1, P2, P3, separately. Fermented sausages were manufactured from the lean meat of female goats. The samples extracted from the goat meat fermented sausages were evaluated for their metabolite compounds, antioxidants, and angiotensin-converting enzyme inhibitory activity. The results showed that the diphenyl picrylhydrazyl radical scavenging activity, azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity, and angiotensin-converting enzyme inhibitory activity were the highest in F3 (p<0.05), whereas the hydroxyl radical (°OH) scavenging capacity was the highest in P3 (p<0.05). In addition, F3 and F2 showed the highest superoxide anion radical scavenging activity (p<0.05), whereas F3 and P3 showed the highest copper chelating activity (p<0.05). Based on the metabolite compounds, hydrophobic amino acids, aromatic amino acids, and bitter amino acids were abundant in F3. Both F3 and P3 contained high concentrations of umami-producing compounds. The incorporation of 0.5% fig powder into goat meat fermented sausage showed improved biological activities based on metabolite compounds.

Functional yogurt: a comprehensive review of its nutritional composition and health benefits.

Functional yogurt, renowned for its enhanced nutritional profile and potential health benefits, has emerged as a promising functional food. This review meticulously examines the nutritional composition of functional yogurt, highlighting its enriched content of probiotics, prebiotics, synbiotics, antioxidants, vitamins, minerals, proteins, and other bioactive compounds, which contribute to its health-promoting properties. Functional yogurt has positively affected digestive health, immune function, metabolic health, and mental well-being. It benefits digestive health by alleviating diarrhoeal symptoms, constipation, colon cancer, irritable bowel syndrome (IBS), Helicobacter pylori infection, and digestive-related allergies. Moreover, the immune-boosting properties of functional yogurt play a pivotal role in reducing the risk of infections and inflammation. In addition, functional yogurt has the potential to improve metabolic health, leading to decreased cholesterol levels and enhanced blood sugar regulation. Emerging research also suggests functional yogurt may positively influence mood, behavior, and cognitive function. Functional yogurt is a valuable addition to the human diet, holding significant implications for public health. In addition to its numerous health benefits, functional yogurt also faces limitations, such as the stability of functional compounds, sensory alterations, potential digestive discomfort, and inconsistent efficacy across populations, highlighting the need for further research and optimization.

Akkermansia muciniphila Growth Promoted by Lychee Major Flavonoid through Bacteroides uniformis Metabolism.

Akkermansia muciniphila (A. muciniphila) possesses health-promoting properties. Nevertheless, A. muciniphila enrichment remains a challenging endeavor. Quercetin-3-O-rutinose-7-O-α-l-rhamnoside (QRR), a flavonoid found in lychee pulp, has a unique double-substituted glycosylated structure, requiring a specific intestinal microbiota for effective metabolism. Here, QRR was fermented using a coculture of Bacteroides uniformis and A. muciniphila, and the interactions between the two were elucidated in terms of QRR regulation of microbial growth changes and metabolic properties. The results demonstrated that QRR effectively promoted the proliferation of A. muciniphila based on the metabolic action of B. uniformis in vitro, which was evidenced by a notable increase in the number of viable bacteria. Furthermore, the coculture sample exhibited a significant increase in SCFAs. Qualitative analysis of metabolites by UPLC-ESI-Triple-TOF-MS/MS showed that B. uniformis could release sugars on QRR to produce quercetin-3-O-glucoside-7-O-α-rhamnoside and further quercetin. In the coculture and B. uniformis culture, quercetin was converted to taxifolin, which was identified as a crucial intermediate in the metabolism of QRR. Notably, the metabolite kaempferol was only detected in the coculture. The present study reveals the interaction between QRR and the coculture of A. muciniphila and B. uniformis, providing a practical basis for the potential prebiotic value of QRR.

Non-Destructive Monitoring of Sweet Pepper Samples After Selected Periods of Lacto-Fermentation

Fermented food is characterized by positive health-promoting properties. The objective of this study was to distinguish and assess the changes in the flesh structure of sweet bell pepper samples after specific periods of fermentation in a non-destructive manner. Two cultivars of pepper, red and yellow, were subjected to lacto-fermentation. The experiments lasted 56 days and the samples were taken for analysis at the beginning of the study (0 days) and after 3, 7, 10, 14, 21, 28, and 56 days. The fermentation process was monitored based on image features, which were used to develop machine learning models distinguishing samples before and after various periods of lacto-fermentation (0, 3, 7, 10, 14, 21, 28, and 56 days). The average accuracy of the classification of red bell pepper samples was up to 93% for the model built using IBk (Lazy group). The yellow bell pepper samples were distinguished up to 90% accuracy by the LMT algorithm (Trees group). The performed study allowed us to determine the changes in pepper flesh in terms of image textures during lacto-fermentation.

Flawonoidy – naturalne związki o potencjale przeciwwirusowym i przeciwnowotworowym

Flavonoids are a group of plant secondary metabolites that have a number of health-promoting properties and have both preventive and therapeutic effects. Research confirms that flavonoids work, among others: antiviral and anticancer. Apigenin, luteolin, isorhamnetin, kaempferol, myricetin, quercetin, hesperetin, naringenin, epicatechin and genistein have documented antiviral activity. The discovery of the anticancer activity of flavonoids (including apigenin, naringenin, hesperetin) initiated a number of studies to identify the most active compounds against various cancers and to understand the mechanism of their action. However, the relationship between flavonoid intake and cancer risk appears to be non-linear. Available literature data suggest that flavonoids may act as therapeutic agents in the early stages of virus infection and as an anticancer agent and should be included in the daily diet by increasing the consumption of primarily fruit (chokeberry, elderberry, cherry, mandarin), vegetables (parsley, celery, onion) and herbs and spices (mint, oregano, lovage, moringa, saffron). Flavonoids present in food are transported by passive diffusion (hydrophobic aglycones) and by active transport (hydrophilic glycosides). Individual classes of flavonoids differ in the amount they appear in food, the metabolites they produce and their possible impact on health. The aim of this review is to summarize the current knowledge on the potential use of selected flavonoids in the treatment of diseases of various etiologies, with an indication of their anticancer and antiviral effects. The perspectives and possibilities of using these compounds are presented, taking into account the problems resulting from their bioavailability.

Bioactive Lipids in Dunaliella salina: Implications for Functional Foods and Health.

Dunaliella salina is a green microalga extensively explored for β-carotene production, while knowledge of its lipid composition is still limited and poorly investigated. Among lipids, polar lipids have been highlighted as bioactive phytochemicals with health-promoting properties. This research aimed to provide an in-depth lipidome profiling of D. salina using liquid and gas chromatography coupled with mass spectrometry. The lipid content was 6.8%, including phospholipids, glycolipids, betaine lipids, sphingolipids, triglycerides, diglycerides, and pigments. Among the total esterified fatty acids, 13.6% were 18:3 omega-3 and 14.7% were 18:1 omega-9. The lipid extract of D. salina showed anti-inflammatory activity by inhibiting cyclooxygenase-2 activity at 100 µg/mL, dose-dependent antioxidant scavenging activity, and antidiabetic activity by inhibiting α-glucosidase activity at 25 and 125 µg/mL. In conclusion, the lipid extract of D. salina has the potential to be used as a functional food ingredient or in the nutraceutical and cosmeceutical industries.

Effects of Salicornia-supplemented wheat straw on the biological yield, amino and fatty acids of elm oyster mushroom, (Hypsizygus ulmarius Elm A)

The study examined the impact of Salicornia supplementation on the biological efficiency and biochemical properties of white Elm oyster mushrooms, Hypsizygus ulmarius. Four substrates were used to cultivate the mushrooms. Wheat straw was used as the main substrate and the Salicornia was used to partially replace the main substrate at the ratios of 5, 10, and 20% while 100% wheat straw was used as the control. The study found that the 20% Salicornia completed the mycelial run earlier (41 days), while the control treatment took the longest (45 days). The 5% Salicornia supplemented treatment and control treatment had the highest and lowest biological efficiencies (126 and 65%) respectively. The elemental concentration was undetectable for Copper (Cu), Lead (Pb), and Cadmium (Cd). The mushrooms from the control had the highest while those from the 20% treatment had the lowest (Zinc (Zn) levels (0.0115 ug/100 g) and 0.0078 ug/100 g). Conversely, Chromium (Cr) levels were highest and lowest in the 20% (0.0022 ug/100 g) and control treatments (0.0007 ug/100 g). Similarly, the total unsaturated fatty acids were highest in the control treatment (78%) and lowest in the 20% treatment (69%) while the opposite was true for the saturated fatty acids (22% and 31%). The mushrooms investigated in this study had higher essential amino acids (44–49%) compared to non-essential amino acids (17–20%). The results from this study suggest that Salicornia is a promising marine resource with the potential to enhance the health-promoting properties of oyster mushrooms.

Physicochemical characteristics and nutritional value of safflower oil: A potential sustainable crop for Egypt

Background: The Increasing demand for sustainable and economical non-traditional edible oils, as alternatives to common oils is pivotal to bridge the edible oils gap, coupled with negative impacts of climate change on the agroecological settings for common oilseed crop productivity. Safflower, being one of the fast-growing medicinal oilseeds crops rich in polyunsaturated fatty acids, known as the “king of linoleic acid”, exhibits resilience to adverse environmental conditions such as high temperatures, drought, salinity, and marginal environments. Aims: This study aimed to comprehensively assess the physicochemical characteristics and lipid nutritional indices of safflower oil to validate its potential for expanded cultivation in Egypt. Materials and Methods: Safflower oil was extracted from seeds of two spineless varieties cultivated in Egypt. The oil was subjected to proximate analysis, physicochemical characterization, fatty acid profile determination, and α-tocopherol content analysis. Additionally, a frying stability test was carried out for safflower oil and its blends with soybean oil in different ratios, monitoring changes in free fatty acid, peroxide value, and total polar compounds. Lipid nutritional indices were calculated to assess the oil’s health-promoting properties. Results: Safflower oil exhibited similar proximate composition and physicochemical characteristics to sunflower oil. The fatty acid profile of safflower oil was comparable to sunflower oil, with a lower oleic acid content and a higher linoleic acid content. Furthermore, safflower oil demonstrated satisfactory stability during the frying process. Lipid nutritional indices calculated based on the fatty acid profile revealed that safflower oil is a valuable source of ω-6 fatty acids. The oil exhibited favorable values for atherogenicity index (AI), thrombogenicity index (TI), hypocholesterolemic / hypercholesterolemic (HH), health-promoting index (HPI), and possessed strong antioxidant properties due to its high α-tocopherol content. Conclusion: The findings of this study support the potential of safflower oil as a promising non-traditional edible oil, suitable for expanded cultivation in Egypt. Its favorable nutritional profile and stability make it a valuable addition to the dietary landscape. Keywords: Carthamus tinctorius L., safflower oil, edible oil gap, lipid nutritional indices, frying stability, non-traditional edible oils.