Highest Phenolic Content Research Articles

Microbiological Safety and Functional Properties of a Fermented Nut-Based Product

Fermented nut-based products, obtained after soaking and fermentation, are gaining increasing interest as animal food substitutes because of ethical, environmental and health reasons. In these products, Lactic Acid Bacteria (LAB) perform the fermentation, leading to matrix acidification and contributing to controlling spoilage and pathogenic microbiota. In this work, LAB strains isolated from an artisanal product and combined with a commercial strain were added as starter cultures during nut soaking to produce a cheese-like fermented plant-based product. Three different LAB consortia were used in challenge tests at laboratory scale against Listeria monocytogenes, Escherichia coli or Salmonella Enteritidis, inoculated in nuts at 5 log CFU/g, and monitored for pathogen survival and matrix acidification. The combination of Lactiplantibacillus plantarum 82 and Leuc. carnosum 4010 resulted in faster acidification (pH value < 4.4 after 18 h instead of 48 h) and the reduction of target pathogens; L. monocytogenes was already absent after seven days from production, and the counts of E. coli or S. Enteritidis were lower with respect to other samples. Thus, this microbial consortium was used for a pilot-scale production in which, beyond safety, the fermented plant-based product was also characterized for aroma profile and phenolic compounds, parameters that are known to be affected by LAB fermentation. The results showed an enhancement of the aroma profile, with an accumulation of molecules able to confer cheese-like notes (i.e., acetoin and diacetyl) and higher phenolic content, as well as the presence of compounds (i.e., phenyllactic acid and hydroxyphenyllactic acid) that could exert antimicrobial activity. This study allowed us to set up a guided fermentation for a cheese-like vegan product, guaranteeing safety and improving aromatic and functional features.

Therapeutic Effects of Dracaena reflexa Lam.- A Review Article

In the existing study, Ayurveda is the traditional form of health care known to us. The leaves of Dracaena reflexa Lam. (Song of India leaves) were investigated to be of the best medicinal importance and were widely used in traditional medicine to treat a wide range and various types of diseases. The highest phenolic content is displayed. According to this study, Dracaena reflexa is a natural great source of antioxidants that can be used as an antioxidative from exhausted literature review we apparent that Dracaena reflexa Lam. showed anticancer, antioxidant, antimicrobial, anti-inflammatory, analgesic, congestive heart failure, and cardiac arrhythmia, and antidiabetic effects. Plants are traditionally medicinal source. Dracaena reflexa (Song of India) belongs to aspergeceae family have antibacterial, antifungal, antipyretic properties showed activities like antioxidant, phytochemical and physical parameters (extractive value, moisture content, Ash value, crude fibreetc.). It is also used as traditional medicine in different diseases like antipyretics, wound healing etc. It is an ornamental plant also used as decorative plants like window door plants help to clean to environment to give pure and fresh oxygen. The find out about cultivation, physical characteristics and taxonomical properties like macroscopically and microscopically classification. Dracaena reflexa Plant has a consistent number of valuable phytochemical constituents that are used as medicines in various diseases. Alkaloids, flavonoids, terpenoids, saponins, amino acids, tannins, steroids, glycosides, carbohydrates, lipids, and oil were found in the leaves after a qualitative screening for phytochemical components.The present article attempts to provide information on biological significance of Dracaena reflexa for further research.

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

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

Physicochemical Characterization and Antioxidant Activity of Algerian Bee Pollens: Exploring Geographical Influences

Abstract: This research study offers a comprehensive physicochemical analysis and assessment of antioxidant activity for 15 bee pollen samples collected from diverse regions of Algeria. The analysis included a wide range of parameters such as moisture content, sugar composition (fructose, glucose, and sucrose), ash, electrical conductivity, free acidity, pH, total flavonoid (TFC) and phenolic (TPC) contents, as well as protein and lipid contents. Additionally, the study evaluated the antioxidant activity using two methods: DPPH radical scavenging activity and ferricreducing antioxidant power (FRAP).The results revealed higher values of pH, free acidity, and electrical conductivity, indicating potential variations in the physicochemical properties of bee pollen samples from different regions. Notably, the samples were further distinguished by high total phenolic content (26.23 mg GAE/g), flavonoid content (4.73 mg QE/g), and protein content (21.7%), along with a unique mineral composition. The analysis also demonstrated the highest total antioxidant capacity and a marked correlation with total phenolics. This study highlights the influence of geographical factors on the physicochemical properties and antioxidant activity of Algerian bee pollen. Regional variations underscore the importance of considering geographical factors in evaluating bee pollen quality, nutritional value, and potential health benefits of Algerian bee pollen. This emphasizes their crucial role in functional foods and natural health products. Understanding these variations supplies valuable insights for optimizing the utilization of bee pollen in functional foods, dietary supplements, and pharmaceutical formulations. Further research into environmental factors influencing bee pollen's antioxidant properties could enhance our understanding of its therapeutic potential. other: Further research into environmental factors influencing bee pollen's antioxidant properties could enhance our understanding of its therapeutic potential. Additionally, exploring the potential applications of Algerian bee pollen in functional foods, dietary supplements, and pharmaceutical formulations could provide opportunities for product development and innovation in the food and healthcare industries.

Antioxidant properties of phenolic extracts of murtilla pomace: First report on the importance of soluble and insoluble-bound compounds

Some native Chilean berries, including murtilla, have gained attention for their high phenolic content which renders them attractive for the beverage industry. However, phenolic-rich by-products are generated during the production of murtilla juice (murtilla pomace), and there has been no scientific consideration of this by-product as a source of different forms of phenolic compounds. The aim of this study was thus to obtain phenolic extracts from the soluble fraction (free, esterified, and etherified) of murtilla pomace as well from the counterpart that contains insoluble-bound compounds, and evaluate their antioxidant properties. The fraction obtained from the insoluble-bound form (insoluble-bound phenolic hydrolysates) showed the highest total phenolic content, reducing power and antioxidant capacity, as evaluated by the FRAP and ORAC assay, respectively. The results revealed the presence of different compounds in each fraction, highlighting important levels of phenolic acids (e.g., gallic acid) and flavonoids (e.g., quercetin and its derivatives) as evaluated by UPLC-ESI-MS/MS. The most prominent fraction (released from the insoluble-bound form) exhibited antioxidant activity (in concentrations as low as 0.0025 μM of total phenolic acids and 0.0002 μM of total flavonoids) in Caco-2 cells. The necessary concentration of quercetin to protect Caco-2 cells against the hydrogen peroxide-induced oxidative stress was twenty times lower than the concentration needed for gallic acid to exert the same level of antioxidant protection. We can therefore suggest that the quercetin concentration would be a better-quality control indicator for functional ingredients, food supplements, and/or nutraceutical products generated from the insoluble-bound phenolic fraction of murtilla pomace.

Table Olive Powder: A new ingredient from food industry discards

This study aimed to obtain olive powder from table olive industry discards to use it as a valuable ingredient for developing new products or for replacing commercial additives. The drying process was conducted by convective drying (50 °C and 70 °C) and freeze-drying. The raw material came from Spanish-style green pitted olives and anchovy-stuffed olives. Table olive powders were characterised by their proximate composition, physico-chemical characteristics, antioxidant properties and lipid oxidation. The drying process did not affect the final product's nutritional value, which was determined mainly by the employed raw material, but high temperatures strongly impacted colour and caused a reduction in the bioactive compounds between 60 and 70 %. The freeze-dried table olive powder had the highest phenolic content at over 2500 mg GAE/kg and antioxidant properties, which reduce product lipid oxidation below 2 mg MDA/kg. This work expounds the best drying process to obtain a novel high-quality ingredient from table olive discards.

Phytochemical contents and antioxidant activity Paliurus spina-christi Miller leaf and seed extracts: PASS predictions, in silico studies on xanthine oxidase and cytochrome P450 1A1

Paliurus spina-christi Miller (PSC) is a shrub plant with important biological activities. For this reason, the phytochemical and biological activities of the PSC leaf and seed extracts were investigated in our study. This study performs phytochemical analyses (total phenol and flavonoid content, LC-ESI-MS/MS, and GC-MS/MS) and bioactivity assays (antioxidant) for the PSC leaves and seeds. In silico study and PASS prediction of main compounds in LC-ESI-MS/MS and GC-MS/MS analysis were also investigated. The leaf extract showed a high total phenolic and flavonoid content. In addition, the contents of hesperidin (25.548 mg/g extract) were high in the LC-ESI-MS/MS and GC-MS/MS analyses. It was noted that the leaf extract's antioxidant activities were higher than standard. The molecular docking of hesperidin with xanthine oxidase and cytochrome P450 1A1 had high MolDock score (-179.68, -149.156) and binding energy (-11.40 kcal/mol, -9.90 kcal/mol), respectively. This investigation pioneered using PSC leaf extracts as food supplements and medicine.

Antioxidant and Biological Activity of Mexican Madroño Fruit (Arbutus arizonica).

The fruit of the Mexican madroño (Arbutus arizonica) has been consumed since pre-Columbian times by North American tribes and native groups in Mexico. Despite this, reports on its chemical composition and biological activity are limited. This work aims to determine the antioxidant, antiproliferative, and digestive enzyme inhibition activities of the methanol amberlite-retained extract of Mexican madroño. Results showed that madroño fruit is rich in antioxidants: DPPH (EC50 = 0.89 ± 0.03 mg/mL), TEAC (1078 ± 4.9 μM/g), and hemolysis inhibition (IC50 = 358.07 μg/mL), with high phenolic and flavonoid content at 15.92 ± 3.2 mg GAE/g and 4.33 ± 0.3 mg CA/g, respectively. Using analytical chromatography, gallic acid, vanillic acid, chlorogenic acid, ferulic acid, quercetin, and rutin were quantified. The extract also showed α-glucosidase inhibition (IC50 = 3.1 ± 0.17 mg/mL), but no inhibition against α-amylase and lipase (>5 mg/mL), while showing antiproliferative activity against HeLa, HT-29, and MCF-7 cancer cell lines. These results point towards an interesting potential for the fruit of the A. arizonica as chemopreventive and hold potential for elaborating functional foods.

Evaluation of α-glucosidase inhibitor activity and bioactive compounds in purple wheat flour yogurts

Nowadays, the food industry attaches more importance to studies on using purple components in food formulations due to their bioactive properties. This study evaluated the phenolic compound content, antioxidant activity, physicochemical properties, sensory properties, and α-glucosidase activities in yogurt enriched with purple wheat flour. Yogurts were produced using varying concentrations of purple wheat flour labeled as sample A (1.5 %), sample B (3 %), and sample C (4.5 %). It was observed that incorporating purple wheat flour led to a decrease in pH and an increase in L*, a*, and b* values, as well as the acidity and viscosity of the yogurts. Sample C contained the highest phenolic content (37.6 mg GAE/100 g dry matter) on day 14, along with the highest flavonoid content (14.59 mg CE/100 g) on day 21 when than control yogurt. In addition, sample C had the highest α-glucosidase activity (38.35 %) on day 14 and anthocyanin content (13.55 g/100 g) on day 21. As a result, C yogurt can be consumed as a diabetic product with antidiabetic and antihypertensive properties by reaching optimal α-glycosidase inhibition activity. Furthermore, yogurts containing purple wheat flour received higher sensory scores from panelists.

Total Chemical Components, Biological Activity and Chromatographic Analyzes of Styrax officinalis Fruit Extract

This study aims to investigate the total chemical component, biological activity and chromatographic analysis of the fruit extract of Styrax officinalis, obtained from local markets trading local products in the Gaziantep region. Methanol was used to extract the pericarp and seed samples that make up the fruit. Fruit pericarp extract with high phenolic content showed a significant capacity in all antioxidant activity analyses. No antibacterial activity of the extracts was observed against the standard strains used. Regarding phenolic acid content, the most abundant phenolic acid in the fruit pericarp extract was chrysin and t-cinnamic acid. In contrast, in the seed extract, it was t-cinnamic acid and quercetin. HPLC results revealed that succinic acid was the main component of organic acid contents in all extracts. The fact that the main components determined from all analyses have various strong pharmacological activities reveals the importance of the widespread use of S. officinalis.

Antiradical effect and phytochemical characterisation of the leaves of Parkia platycephala Benth

The objective of this study was to isolate and identify compounds present in the leaves of Parkia platycephala Benth (Leguminosae-Mimosoideae) and evaluate the antiradical potential of the derived extracts and fractions. Seven compounds were successfully isolated from the ethanolic leaf extract, comprising gallic acid, flavonoids, triterpenoids, and phytosteroids. Structural identification was accomplished through comprehensive spectroscopic data analysis, including NMR and mass spectrometry (ESI-MS), and comparison with existing literature. The antiradical efficacy of both the extract and its fractions was determined in vitro through assays measuring 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and quantifying total phenolics via UV/Vis, revealing notable antioxidant activity in extracts from P. platycephala Benth, especially in the EtOH, EtOAc, and aqueous fractions, attributed to their high phenolic content and prevalence of flavonoids. These findings contribute to a deeper understanding of Parkia’s chemical composition and its potential biological benefits.

Enhancement of phenolic compounds bioaccessibility in jabuticaba wine through fermentation by Saccharomyces cerevisiae

Jabuticaba (Plinia cauliflora), a fruit native to Brazil, is known for the high phenolic content in its peel, which is usually discarded. The development of jabuticaba wine is an alternative for better nutritional and technological utilization of the fruit. In this context, the study is the first to investigate the biotransformation of phenolic compounds in jabuticaba during alcoholic fermentation by Saccharomyces cerevisiae and maturation. The research also explored the antioxidant and antiproliferative effects of the beverages, as well as their ability to inhibit α-glucosidase and lipase. Fermentation of jabuticaba significantly increased total phenolic compounds (4.91 ± 0.07-fold), total anthocyanins (5.62 ± 1.17-fold), cyanidin-3-glucoside (2.05 ± 0.74-fold), gallic acid (57.02 ± 3.70-fold), and protocatechuic acid (3.70 ± 0.51-fold), as well as the bioaccessibility of these compounds. The beverages also showed antiproliferative effects against cancer cells, antioxidant activities, and enzyme inhibition properties. Maturation at 4 ± 2 °C for 30 days reduced the cytotoxicity of the samples. Despite a reduction in phenolic concentration after digestion, the samples retained bioactive potential. These results establish reference data on the chemical composition and bioactive potential of jabuticaba wine.

The preservative effect of the black rice's cold, hot and ultrasonic ethanol extracts on the storage quality of beef patties

SummaryThis work aimed to determine the total anthocyanin and phenolic contents and antioxidant capacity of extracts of the black rice's cold, hot and ultrasonic‐assisted extracts and their preservative effect on the storage quality of beef patties. The three extracts exhibited high anthocyanin, phenolic content and antioxidant capacity, and they were used in beef patties at five treatments (negative control without extract, positive control with 0.01% butylated hydroxytoluene (BHT), 7.5% cold extract, 7.5% hot extract and 7.5% ultrasound‐assisted extract). Raw and cooked beef patties were tested at 0, 3, 6, 9 and 12 days of cold storage in aerobically packaged polyethylene containers regarding pH, oxidative stability, antioxidant capacity and microbial quality. While adding black rice extracts did not influence the proximate composition of raw samples (P > 0.05), it slowed down the pH and lipid oxidation during storage and provided pH and thiobarbituric acid reactive substances (TBARS) stability in all final products. The BHT and treatments with extract indicated a higher 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) value than the negative control. Also, the incorporation of black rice extracts slightly retarded bacterial growth. These results suggest that the black rice extracts at 7.5% can be used effectively to protect beef patties from microbial spoilage and oxidation during cold storage for 12 days.

Encapsulation of Phenolic Compounds Extracted from Beet By-Products: Analysis of Physical and Chemical Properties.

Beet is a nutritious and health-promoting food with important bioactive compounds in its industrial by-products. The encapsulation of antioxidants from beet by-products has been proposed for valorization. For this, an ethanol-water extract was mixed with polyvinylpyrrolidone (PVP) (used as a carrier agent) and then encapsulated. The encapsulation was performed by spray drying, where the effects of temperature (140-160 °C), extract input flow rate (10-30%), and extraction solvent (ethanol-water 50/50 v/v and ethanol) were evaluated for the total phenol content and the spray-drying yield. The yields obtained were between 60 and 89%, and total phenols were between 136 and 1026 mg gallic acid equivalents/g of encapsulated product. Both responses were affected (p < 0.05) by the extraction solvent. The optimal spray-drying conditions were determined by response surface methodology (RSM). The encapsulated product obtained at optimal conditions was characterized by infrared spectrometry, X-ray fluorescence, Ultra-High Performance Liquid Chromatography, and scanning electron microscopy analysis. The results show that the encapsulated product has a high content of total phenols and compounds such as betanin, isobetanin, and neobetanin. Considering the results of physicochemical properties and the bioactive compounds, the optimized encapsulated product could be applied in the food industry as a bioactive ingredient or natural colorant. However, the further investigation of alternative carrier agents needs to be performed to reduce caking.

Investigation of the effects of melatonin application on storage in plums (Prunus domestica L.) grown under organic and conventional conditions

This study was carried out to investigate the effects of melatonin applications on postharvest quality changes of organic and conventionally grown plum fruit. Melatonin was applied in 0, 50, and 100 µmol L− 1 for organic and conventional samples. The fruits were stored at + 2.0 °C and 90% relative humidity for 28 days. During the storage period, the color, weight loss, firmness, Soluble solids concentration (SSC), titratable acidity (TA), pH, total antioxidant content, and total phenolics were evaluated at 7-day intervals. While no effect of melatonin applications on weight loss of organically grown plums was observed, it was determined that weight loss decreased as the dose of melatonin increased in conventionally grown plums. The lowest weight loss during storage was determined in conventionally grown plums treated with 100 µmolL− 1 melatonin. It was observed that the firmness values decreased as the storage period increased in both cultivation methods. The firmness decreased as the dose of melatonin application increased in organically grown plums, while the firmness increased as the dose of melatonin application increased in conventional cultivation. Melatonin application did not positively affect SSC, pH, and color values. However, it was determined that the mean TA values decreased as the dose of melatonin increased in both cultivation methods. When the total phenol content of organic and conventional plums was examined, it was determined that melatonin application decreased the number of phenolic compounds. The highest phenolic content was determined in the control samples. The total amount of antioxidants was 1.71 µmol TE g− 1 on the 28th day in the highest (100 µmol L− 1) melatonin-treated conventionally grown plums.

Evaluation of Antioxidant and Anti-inflammatory Activities of a Medicinal Plant Recipe from Burkina Faso

&amp;lt;i&amp;gt;Background:&amp;lt;/i&amp;gt; Oxidative stress and chronic inflammation are crucial factors in the development of various diseases, such as hepatitis and cancer. In the case of hepatitis, persistent inflammation of the liver contributes to cellular damage and progression to more severe stages of the disease. &amp;lt;i&amp;gt;Objective:&amp;lt;/i&amp;gt; The aim of this study is to evaluate the antioxidant and anti-inflammatory activity of a recipe, &amp;lt;i&amp;gt;Hepatib tiben,&amp;lt;/i&amp;gt; traditionally used in the treatment of viral hepatitis B, and often associated with &amp;lt;i&amp;gt;Momordica charantia&amp;lt;/i&amp;gt; in the treatment of liver cancer in Burkina Faso. &amp;lt;i&amp;gt;Material and Methods:&amp;lt;/i&amp;gt; The recipe and associated plants were infused, macerated and the yields were evaluated and being freeze-dried. The extracts obtained were used to determine the total content of phenolic and flavonoid compounds by measuring the antioxidant activity through the FRAP, DPPH and ABTS methods and then the evaluation of the anti-inflammatory properties by inhibition of 15-LOX and COX 1 &amp; 2. &amp;lt;i&amp;gt;Results: &amp;lt;/i&amp;gt;The aqueous infusion of &amp;lt;i&amp;gt;Hepatib tiben&amp;lt;/i&amp;gt; had the best yield, the highest content of phenolic compounds and flavonoids, an antioxidant activity comparable to that of Rutin, by the FRAP method, DPPH and ABTS method. But the best antioxidant activity by FRAP method was observed with the DCM fraction. It is on the other hand the hydroalcoholic extract which had the best anti-inflammatory activity by the inhibition of the 15-LOX. Both Aqueous and Hydroalcoholic Extracts inhibited COX 1 &amp; 2. &amp;lt;i&amp;gt;Momortica charantia&amp;lt;/i&amp;gt; had high phenolic content and significant antioxidant activity by FRAP, DPPH and ABTS methods. &amp;lt;i&amp;gt;Conclusion:&amp;lt;/i&amp;gt; These observations suggest that the recipe of traditional medicinal plants used in Burkina Faso could be beneficial in the treatment of inflammatory conditions and oxidative stress. Further studies are needed to identify the active compounds responsible for these activities and to assess their safety and clinical effectiveness.

Upgrading the Bioactive Potential of Hazelnut Oil Cake by Aspergillus oryzae under Solid-State Fermentation.

Hazelnut oil cake (HOC) has the potential to be bioactive component source. Therefore, HOC was processed with a solid-state fermentation (SSF) by Aspergillus oryzae with two steps optimization: Plackett-Burman and Box-Behnken design. The variables were the initial moisture content (X1: 30-50%), incubation temperature (X2: 26-37 °C), and time (X3: 3-5 days), and the response was total peptide content (TPC). The fermented HOC (FHOC) was darker with higher protein, oil, and ash but lower carbohydrate content than HOC. The FHOC had 6.1% more essential amino acid and benzaldehyde comprised 48.8% of determined volatile compounds. Fermentation provided 14 times higher TPC (462.37 mg tryptone/g) and higher phenolic content as 3.5, 48, and 7 times in aqueous, methanolic, and 80% aqueous methanolic extract in FHOC, respectively. FHOC showed higher antioxidant as ABTS+ (75.61 µmol Trolox/g), DPPH (14.09 µmol Trolox/g), and OH (265 mg ascorbic acid/g) radical scavenging, and α-glucosidase inhibition, whereas HOC had more angiotensin converting enzyme inhibition. HOC showed better water absorption while FHOC had better oil absorption activity. Both cakes had similar foaming and emulsifying activity; however, FHOC produced more stable foams and emulsions. SSF at lab-scale yielded more bioactive component with better functionality in FHOC.

Effect of vacuum combined with ultrasound on color protection of pomegranate juice

AbstractPomegranate juice is prone to color fission during processing and storage due to the instability of anthocyanins, resulting in significant economic losses. This study aims to inhibit the browning of pomegranate juice during processing using the combined technology of vacuum and ultrasound for maintaining its color as much as possible. Pomegranate juice was treated with vacuum (0.5 MPa) and ultrasound (300, 600, 900, 1200, and 1500 W; 15, 20, 25, 30, and 35 min), respectively, to investigate the effects on the color, antioxidant capacity, anthocyanin/polyphenol content, and polyphenol oxidase activity of pomegranate juice. The results showed that the combined treatment of vacuum and ultrasound had a better effect on improving the total anthocyanin content of pomegranate juice than vacuum or ultrasound treatment alone. Vacuum combined with ultrasound can reduce the browning during pomegranate juice processing, increasing browning inhibition rates by 46.01% and 46.19%; reduce the activity of PPO enzyme and increase the inhibition rate of PPO enzyme activity by 35.58%; maintain a high total phenolic content, increasing the total phenolic content of pomegranate juice by 29.27% and 33.79%, respectively; and improve the ABTS scavenging rates by 2.89% and 1.92%, and increase DPPH scavenging rates by 1.35% and 3.01%. Moreover, vacuum ultrasound treatment had no significant effect on the odor of pomegranate juice. Vacuum combined with ultrasonic treatment is beneficial for protecting the color of pomegranate juice and improving its antioxidant performance during the processing. Therefore, combined technology of vacuum and ultrasound would be a promising method for future food processing.Practical applicationsThis study provides a simple and novel method for protecting the color of pomegranate juice during processing. The combination of vacuum and ultrasound has a certain protective effect on the color of pomegranate juice during processing, and also provides new ideas for color protection research.

Wild asparaguses as a rich source of bioactive compounds: Biogeographic, intra- and interspecific variability

Asparagus spears are a widely renowned vegetable, known for their taste and nutritional value, alongside many benefits for human health. However, wild species are understudied, although they are widely consumed in traditional cuisine. Here, we focus on cultivated (A. officinalis) and wild (A. tenuifolius and A. acutifolius) species from Slovenia. We described in detail the external morphology and quality parameters, as well as the primary and secondary metabolism using HPLC and/or MS/MS systems, and their variation among species, spear portions, and geographical location. We found many significant differences between these factors, especially between species, where the wild species show low sugar and high phenolic content. Therefore, native species of Asparagus could be considered promising alternatives rich in bioactive compounds. This knowledge is vital not only as a basis for future research in this genus, but also for optimizing dietary recommendations, food processing methods, biodiversity conservation efforts, sustainable agriculture practices, and future breeding efforts.

Comparative Chemical Analysis and Bioactive Properties of Aqueous and Glucan-Rich Extracts of Three Widely Appreciated Mushrooms: Agaricus bisporus (J.E.Lange) Imbach, Laetiporus sulphureus (Bull.) Murill and Agrocybe aegerita (V. Brig.) Vizzini.

Herein we describe the antioxidant, antimicrobial, antibiofilm, anti-inflammatory and wound-healing potential of aqueous and polysaccharide extracts from three widely appreciated mushrooms: Agrocybe aegerita, Laetiporus sulphureus and Agaricus bisporus. Moreover, we present their detailed phenolic, polysaccharide and protein profiles and ATR-FTIR spectra. The study found that polysaccharide extracts (PEs) from mushrooms had higher total and β-glucan levels than aqueous extracts (AEs), with A. aegerita showing the highest content. L. sulphureus had a higher total protein content, and A. aegerita AE had the highest phenolic content. Our results indicate that all the tested extracts have high potential regarding their bioactive properties, with A. aegerita being the most promising one. Namely, the antibacterial activity assay showed that the development of the skin-infection-causing agent, Staphylococcus aureus, was inhibited with a minimal inhibitory concentration of 4.00 mg/mL and minimal bactericidal concentration of 8.00 mg/mL, while the results regarding wound healing showed that, over the course of 24 h, the A. aegerita extract actively promoted wound closure in the HaCaT keratinocyte cell line model. The anti-inflammatory activity results clearly showed that when we used S. aureus as an inflammation-inducing agent and the A. aegerita aqueous extract in treatment, IL-6 levels reduced to the level of 4.56 pg/mL. The obtained data suggest that the tested mushroom extracts may serve as a source of bioactive compounds, with potential applications in the cosmeceutical, pharmaceutical and food industries. Furthermore, potential skin preparations carefully crafted with mushroom extract may help restore the skin's barrier function, decrease the probability of staph infections and minimize skin irritation.