Increase In Total Phenolic Content Research Articles

Nutritional and functional synergism of Spirulina and açai mixtures in gummy candies

The compounds and properties of açai pulp and Spirulina biomass may suggest complementary and synergistic potential when combined. The aim of this work was to develop sucrose-free and dye-free gummy candies enriched with mixtures of freeze-dried açai pulp (FDAP) and Spirulina biomass. Four formulations were prepared: F1, 3% FDAP and 1% Spirulina; F2, 1% FDAP and 3% Spirulina; F3, 2% FDAP and 2% Spirulina and C, 0% FDAP and 0% Spirulina. The nutritional and functional contents, texture properties, color parameters and sensory characteristics of the gummy candies were assessed. Compared with the control, formulation F2 had the greatest increase in protein content (16.3%), whereas formulation F1 presented the greatest increase in lipid content (2.0%) and the greatest increase in total phenolic content (0.254 mg GAE g−1). Although the texture properties and the color parameters were significantly influenced (p < 0.05), the sensory evaluation showed a satisfactory acceptability index (AI) for the three formulations F1 (77.8%), F2 (82.8%), and F3 (80.1%). Thus, it was concluded that mixtures of Spirulina biomass and FDAP have a synergistic effect and could be combined as an innovative gummy candy formulation based on natural ingredients with incorporated bioactive compounds.Graphical

Biological transformation of herbal extracts through Lactic Acid Bacteria fermentation: A study on Milk thistle and liquorice root extract

Herbal extracts have recently gained attention in pharmaceuticals, supplements, and cosmetics. This study explored the impact of Lactic Acid Bacteria (LAB) fermentation on the functional properties of milk thistle and licorice root extracts to develop health-enhancing beverages. Biological transformation using microorganisms or enzymes was employed to improve the stability and efficacy of these extracts. After 36 h of fermentation, bacterial growth in both extracts surged approximately two-fold. The licorice root extract showed a particularly significant increase in total phenolic content and antioxidant activity, attributed to bacterial enzymes breaking down complex, high-molecular-weight phenolic compounds into simpler, more potent free phenols. Despite a reduction in total flavonoid content across all samples, this did not indicate a decline in biological activity. High-Performance Liquid Chromatography (HPLC) analysis revealed a notable increase in silymarin concentration in the milk thistle extract, rising from 0.59 mg mL−1 to 2.5 mg mL−1 after fermentation with Lactiplantibacillus plantarum. Glycyrrhizic acid in the licorice root extract slightly decreased following fermentation with L. plantarum, while no significant changes were observed in extracts fermented with L. acidophilus. Cell viability studies during cold storage showed that the bacterial count in the licorice root extract remained within acceptable limits (106 CFU mL−1) for four weeks, ensuring ongoing health benefits. However, in the milk thistle-fermented extract, no viable cells were detected by the third week. These findings demonstrate the potential of LAB-fermented extracts for developing functional beverages with enhanced health benefits and therapeutic properties.

Utilization and Effect of Apple Pomace Powder on Quality Characteristics of Turkey Sausages.

The present study was conducted to develop turkey sausages by incorporating freeze-dried apple pomace (FDAP) at 3, 5, and 8% by replacing turkey breast meat. Three sausage formulations and the control of turkey sausages were subjected to physicochemical properties: proximate content, water-holding capacity (WHC), cooking yield, pH, color, textural parameters, antioxidant activity, and microbiological and sensory properties. The parameters were analyzed during storage from days 0 to 7. The addition of FDAP to turkey sausages resulted in a significant (p ≤ 0.05) decrease in moisture and protein contents, whereas no significant difference was found in fat and ash contents. The increased incorporation of FDAP resulted in decreased pH, cooking loss, lightness, redness, and yellowness in turkey sausages, whereas an increase in total phenolic content, fiber content, ABTS, and DPPH values was observed. FDAP, as a low-cost source of valuable phenolic content, strongly inhibited microorganism growth during the storage of turkey sausages. The sensory scores of turkey sausages containing 3% FDAP for other sensory traits, such as flavor, texture, juiciness, tenderness, and overall acceptability, were comparable to those of the control. Scores for sensory attributes declined significantly with a further increase in FDAP in turkey sausages. It is concluded that turkey sausages with very good acceptability can be prepared by incorporating freeze-dried apple pomace each at a 3% level.

Biological control of downy mildew Peronosclerospora spp. L. by application of endophytic agents in corn

ABSTRACT This research was carried out to evaluate endophytic biocontrol agents (eBCA) in inducing corn plant resistance to downy mildew Peronosclerospora spp. In this context, the estimation of total phenolic content and peroxidase (POD) enzyme activity was carried out in contrast to control without induction treatments. Corn seed treatment using three eBCA II.D2.2, DC.5, and AC.3 on susceptible and tolerant cultivars in a screenhouse and field showed variation in downy mildew reduction. The results showed that Trichoderma asperellum AC.3 treatment suppressed downy mildew by 2.7–23.0% in the screen house. In the field, resistance induction by applications of Bacillus cereus II.D2.2, Fusarium verticillioides DC.5, and T. asperellum AC.3 suppressed the infection from 23% to 79% on susceptible cultivars. However, the T. asperellum AC.3 treatment reported the highest suppression of 55–79% on tolerant and susceptible cultivars. Resistant induction with F. verticillioides DC.5 increased POD enzyme activity by 300.5% and suppressed the infection by 63% in the field. The pathogen suppression ability through the induction with eBCA was related to triggering the increase of total phenolic content and POD enzyme activity in plant tissues. Applications of B. cereus II.D2.2, F. verticillioides DC.5, and T. asperellum AC.3 suppressed downy mildew infection in the field through the induction of total phenolic content and POD enzyme activity in corn. Meanwhile, the best treatment using T. asperellum AC.3 was lower by 30–70% than the application of synthetic fungicide as control.

Solid-state cultivation of multiple industrial strains of koji mold on different Thai unpolished rice cultivars: biotransformation of phenolic compounds and their effects on antioxidant activity.

Colored rice is abundant in polyphenols, and koji molds have potential for biotransformation. This study aimed to produce Thai-colored rice koji to study its polyphenolic biotransformation. Four industrial koji mold strains: Aspergillus oryzae 6001, A. oryzae 6020, A. sojae 7009, and A. luchuensis 8035, were cultivated on unpolished Thai-colored rice (Riceberry and Sangyod), unpolished Thai white rice (RD43), and polished Japanese white rice (Koshihikari). We discovered that koji molds grew on all the rice varieties. Methanol extracts of all rice kojis exhibited an approximately 2-fold or greater increase in total phenolic content and DPPH antioxidant activity compared to those of steamed rice. Moreover, quercetin, quercetin-3-O-glucoside, isorhamnetin-3-O-glucoside, ferulic acid, caffeic acid, protocatechuic acid, vanillic acid, (+)-catechin, and (-)-epicatechin content increased in Riceberry and Sangyod koji samples. Consequently, Aspergillus solid-state cultivation on unpolished Thai-colored rice exhibited higher functionalization than the cultivation of unpolished Thai white rice and polished Japanese white rice.

Enhancement of β-galactosidase catalytic activity and stability through covalent immobilization onto alginate/tea waste beads and evaluating its impact on the quality of some dairy products

The current study aimed to evaluate the hydrolysis of whole fat milk (WFM) and sweet whey (SW) using β-galactosidase (β-gal) after covalent immobilization onto activated alginate/tea waste (Alg/TW) beads as a novel carrier. The optimum temperature for free and Alg/TW/β-gal was 40 °C and the ideal pH was 7.0. However, Alg/TW/β-gal displayed better stabilities at high temperatures and a wide pH range. Additionally, the value of Km and Vmax for Alg/TW/β-gal was higher than the free enzyme. The Alg/TW/β-gal showed better residual activity (78.6 %) after 90 storage days at 4 °C. The reusability of Alg/TW/β-gal was very good as it conserved its full activity after 15 consecutive cycles and conserved 93 % of its initial activity after 10 cycles with ONPG (O-nitrophenyl-β-D-galactopyranoside) and lactose as a substrate, respectively. The impact of Alg/TW/β-gal on WFM and SW using HPLC analysis revealed a remarkable decrease in lactose concentration and increase of glucose and galactose concentrations. The SW exhibited higher degree of lactose hydrolysis (97.3 %) compared to WFM (62.4 %). Besides, SW had a prominent increase in total phenolic content (96.8 mg/L) compared to WFM (54.3 mg/L). The antioxidant activity had increased after enzyme treatment in both WFM and SW. The GC–MS analysis for volatile compounds identified twenty-five flavour constituents. Finally, Alg/TW/β-gal has a potential application for obtaining healthy, acceptable, and commercial dairy products of low lactose.

Vermicompost Effects on Soil Chemistry and Biology: Correlations with Basil's (Ocimum basilicum L.) Total Phenolic Content and Phenological Traits

This study explores the effects of vermicompost on the chemical and biological properties of soils, their nutrient content, and the impact on the growth and phenolic content of basil (Ocimum basilicum L.). Using a controlled experimental setup, we tested five dosages of vermicompost (0%, 4%, 12%, 20%, and 24%) to evaluate their influence on soil biological activity by measuring basal respiration (CO2-C), microbial biomass C (MBC-C), and dehydrogenase enzyme activity (DHA) as well as on basil's growth parameters and total phenolic content (TPC). The results show that vermicompost addition to soil enhanced soil microbial activity in direct proportion to the dose of vermicompost. The application of lower dosages of vermicompost (4% and 12%) significantly enhanced both fresh and dry weights, suggesting an improvement in nutrient uptake and soil structure, which likely facilitated better root growth and nutrient absorption. However, higher dosages (20% and 24%) were associated with reduced growth metrics, likely due to nutrient overload or salt stress. Notably, the highest vermicompost concentration (24%) led to a substantial increase in total phenolic content (TPC) in basil leaves, correlating with decreased growth metrics. This response indicates the plant's defensive mechanism against oxidative stress caused by excess nutrients or salinity from the vermicompost. A multiple regression analysis following a correlation analysis also revealed an inversely proportional relationship between phosphorus content in the soil and total phenolic content in basil leaves. Our findings illustrate that while moderate vermicompost dosages optimize plant growth and health, higher concentrations can strategically enhance phenolic content due to nutrient overload or salt-induced stress. These results offer critical insights for tailoring organic amendment applications to balance plant growth and biochemical properties in agricultural practices.

Application of Cinnamomum verum and Syzygium aromaticum extract-loaded liposomes as natural antifungal preservatives in packed fresh pasta

The aim of this research was to the effect of Cinnamomum verum and Syzygium aromaticum extract-loaded liposomes (from 0.1% to 0.5%) on the shelf-life of fresh pasta during 28 days of storage in the refrigerator (4 ± 1 °C). The liposomeadded fresh pasta samples were examined concerning some physical, chemical, sensory, and microbiological properties. According to the results, the addition of extract-loaded liposomes reduced weight increase, volume increase, and also increased cooking loss. The incorporation of Syzygium aromaticum-loaded liposomes resulted in a significantly higher increase in total phenolic content and antioxidant activity of fresh pasta. In which the increase of the total phenolic content and antioxidant activity at the end of storage (28 days) were from 259.20 to 288.13 mg GAE/kg and from 48.65% to 56.79%, respectively. However, moisture content and water uptake demonstrated a reduction following a 28-day storage period. The results of yeast and mold analyses revealed that after 28 days of storage, Syzygium aromaticum liposome-loaded fresh pasta samples had a lower yeast and mold count than other samples. In terms of sensory evaluation, the samples were generally found to be of an acceptable standard, with ratings above a certain average.

Production of Opuntia ficus-indica fortified breads: A comparative analysis of wheat and gluten-free varieties and the impact on phytochemicals and antioxidant capacity

Bread is one of the prime foods consumed globally, and the demand for nutritious and gluten-free variants is progressively escalating. In recent years, alternative flours have gained popularity due to their recognized health advantages and potential in controlling food wastage. Prickly pear peels, a by-product of the fruit industry, offer a valuable prospect for augmenting the nutritional profile of bread and fostering sustainable practices. Consequently, the principal objective of this study was to explore the production of both wheat-based and gluten-free bread varieties fortified with prickly pear cv 'Rossa', 'Gialla', and 'Bianca' peels flour. Prickly pear peels were collected, dried, and processed into flour, thus serving as a partial substitute for conventional wheat and gluten-free flour breads that underwent a thorough evaluation of textural, nutritional, and biological properties before and after simulated gastric digestion. The observed results emphasized that incorporating prickly pear peel flour into bread formulations led to an increase in total phenolic content from 0.7 to 5 mgGAE/gbread, as well as enhanced antioxidant activity, from 0.5 to 5 mgGAE/kgbread. Furthermore, this incorporation resulted in heightened ash and fiber content, with gluten-free bread also showing a notable more than two-fold increase in protein levels. Moreover, the impact of digestion demonstrated a 30–50 % diminishing effect on the biological attributes of each sample; nevertheless, the enriched bread variants exhibited substantial retentions of polyphenolic compounds and a pronounced antioxidant capacity, underscoring their prospective utility as innovative food products while concurrently contributing to sustainability objectives through waste reduction.

Meta-Analisis Pengaruh Blansir terhadap Total Fenolik Buah dan Sayur

Blanching is the most common pretreatment method for fruits and vegetables to maintain product quality. Numerous studies revealed desirable impacts of the process to total phenolic content, while the others showed opposite results. In addition, some differences in the blanching condition such as methods and classification of fruits and vegetables were also known able to affect total phenolic content. This study aimed to analyze the effect of blanching on total phenolic content in vegetables and fruits through a meta-analysis approach. Study selection was conducted with a PRISMA method. There were 28 articles and 82 data used for meta-analysis. The data were analyzed by Hedges’d to calculate the effect size with confidence interval (CI) utilizing OpenMee software. The result showed that blanching demonstrated significant effects on the rise of total phenolic content (hedges’d[95% CI]: 0.782 [0.037 to 1.527]; p&lt;0.05). Based on fruits and vegetables subgroups, the blanching significantly affected the increase of total phenolic content in leaves (hedges’d[95% CI]: 1.484 [0.185–2.782]) and fruits (hedges’d[95% CI]: 2.504 [0.153–4.854] compared to stems and stalks, fruits as vegetable, shoots and sprouts, pulse, and flowers. Meanwhile, in terms of blanching method subgroups, hot water blanching (hedges’d[95% CI]: 1.096 [0.234–1.959]) had significant effects on the rise of total phenolic content compared to steam blanching. Moreover, this meta-analysis was robust against publication bias.

Gluten-free crackers using chickpea and pumpkin seed press cake blend: Effects of gastrointestinal digestion

The use of a blend of chickpea and pumpkin seed press cake flours in the production of gluten-free crackers represents a promising strategy to address nutritional gaps and meet the growing demand for healthier gluten-free options. To test this assumption, an in vitro digestion method was employed to assess changes in total phenolic content, antioxidant activity, protein composition, electrophoretic patterns, and mineral content of gluten-free crackers formulated using these raw materials before and after digestion. The crackers were produced substituting 20% and 35% of chickpea flour by using two types of pumpkin seed press cake flour, one from virgin oil pressing (VFC) and the other from cold-pressed oil pressing (CFC). This approach aimed to assess how the treatment history of the pumpkin seed press cake flour affected the tested parameters. All samples displayed a 3- to 4-fold increase in total phenolic content after in vitro digestion. A noticeable enhancement in antioxidant activity is observed, where CFC samples showed higher values compared to VFC samples. The control sample and 35CFC sample present similar protein digestibility values (%), 76.97 and 77.05 respectively, while other crackers showed significantly lower digestibility. Incorporation of pumpkin seed press cake flours leads to a substantial increase in mineral content, notably zinc (up to 2-fold), iron (up to 40%), and magnesium (up to 2.5 fold). Overall, the study provides valuable insights into the utilization of pumpkin seed press cake as a potential source of bioactive compounds, emphasizing its significance beyond its traditional role as a by-product.

Optimised Formulation of a New Sweet Apricot Kernel-Enriched Yoghurt: Assessment of Physicochemical, Sensory and Antioxidant Properties.

The addition of sweet apricot kernel powder, a by-product of apricot processing, to yoghurt appears to be particularly interesting option for the innovation of new food products. This study focuses on the formulation of a novel yoghurt enriched with sweet apricot kernel powder, sugar and milk powder. Different yoghurts were prepared by mixing sweet apricot kernel powder, sugar and milk powder as ingredients based on the simplex-centroid mixture design. The optimisation process took into account the physicochemical, antioxidant and sensory properties of the yoghurt. The results showed that the optimum values of sugar, milk powder and apricot kernel powder were 3.07, 2.16 and 2.77 %, respectively. The physicochemical assays showed that the addition of apricot kernel powder led to a significant increase in total phenolic content, antioxidant activity, syneresis, viscosity and acidity. The addition of sugar and milk powder also had a significant effect on the taste, texture and consistency of the yoghurt. Moreover, the enrichment of the product with apricot kernel powder significantly influenced the colour, odour, taste, texture and consistency. In conclusion, the optimised yoghurt enriched with apricot kernel had an interesting phenolic content and antioxidant properties with sensory acceptability, while reducing the amount of sugar and milk powder. This confirms the potential of using sweet apricot kernels as an ingredient in yoghurt production. The use of a simplex-centroid mixture design to optimise a new yoghurt formulation enriched with sweet apricot kernels shows significant improvements in total phenolic content, antioxidant activity and sensory acceptability. In addition, less sugar and milk powder is needed. The addition of sweet apricot kernels to yoghurt is therefore a new approach to improving its nutritional value and sensory appeal.

Methyl jasmonate elicitation improves the growth performance and biosynthesis of antioxidant metabolites in Portulaca oleracea through ROS modulation

The application of elicitors is regarded as one of the most efficient strategies for augmenting secondary metabolite contents in medicinal plants. There are numerous reports documenting the impact of methyl jasmonate (meJA) on plant growth and biosynthesis of secondary metabolites. However, the underlying physiological response of the plants towards meJA elicitation is understudied. Thus, the current study focused on evaluating the influence of meJA on growth performance, reactive oxygen species (ROS)/antioxidants crosstalk, and expression of bioactive metabolites in Portulaca oleracea. The seeds of P. oleracea were sown, and the plants were cultivated in pots in nursery settings. P. oleracea plants were sprayed with meJA (ranging from 0.1 to 1.0 mM) on the 35th day after sowing (DAS). The plants were harvested on the 60th DAS. The P. oleracea plants elicited with 1.0 mM meJA exhibited the highest plant height (PH), number of leaves (LN), root length (RL), fresh (FW-P), and dry weights of whole plants (DW-P). The highest increase in total anthocyanin (TAC), total chlorophyll (Total Chl), and total carotenoid (CAR) were observed in plants elicited with 0.4 mM meJA. Meanwhile, the highest increase in total phenolic content (TPC) occurred in plants elicited with 0.6 mM meJA, whereas the highest increase in total flavonoid (TFC) and ascorbic acid content (AsA) was noted in plants elicited with 0.8 mM meJA. The lowest decrease in the stress indicators, malondialdehyde (MDA) and hydrogen peroxide (H2O2) was observed in plants elicited with 0.6 mM meJA. Pearson's analysis and Partial Least Squares Regression (PLSR) were employed in exploring the relationships among all essential parameters. It was found that the antioxidant metabolites and enzymes, particularly the total soluble sugar (TSS), proline, chlorophyll a/chlorophyll b ratio (Chl a/Chl b), and superoxide dismutase (SOD) served as the most essential factors in influencing the growth performance of P. oleracea by modulating the total antioxidant activity (Total AOX) and acting as ROS scavengers. Moreover, meJA elicitation led to the distinct expression of various bioactive compounds, amplifying the medicinal properties of P. oleracea. Overall, this research indicates that meJA enhances growth performance and boosts the production of metabolites possessing medicinal values in P. oleracea.

Effect of processing techniques on functional, antioxidants, and structural properties of finger millet (Eleusine coracana) flour

This study explored the effect of processing methods including milling (control), soaking, parboiling, popping, and germination on functional, antioxidant, structural, and thermal properties of finger millet (Eleusine coracana) flour. These processing techniques increased the water and oil absorption capacity of finger millet flour with an exception for popping method which lacked oil absorption capacity. Additionally, there was also a decrease in bulk density in processed finger millet flour. Antioxidant properties showed a decrease in the anti-nutrient content of millet, and the popping method came out as the best processing method in terms of increase in total phenol content (11.18 mg/g) and antioxidant capacity (40.19%). The tannin's level also declined sharply in all processed millet. The FTIR showed the structural changes by exploiting the changes in bonds and their intensities. Scanning electron microscopy revealed the morphological changes which are attributed to different processing methods. TGA showed that popped finger millet had the highest thermostability. Based on the parameters tested in this research, the popping method came out to show the best results out of all the processing methods in terms of antioxidant and structural properties.

Studies on the Effects of Fermentation on the Phenolic Profile and Biological Activity of Three Cultivars of Kale.

Fermentation is used not only to preserve food but also to enhance its beneficial effects on human health and achieve functional foods. This study aimed to investigate how different treatments (spontaneous fermentation or fermentation with the use of starter culture) affect phenolic content, antioxidant potential, and cholinesterase inhibitory activity in different kale cultivars: 'Halbhoner Grüner Krauser', 'Scarlet', and 'Nero di Toscana'. Chosen samples were further tested for their protective potential against the Caco-2 cell line. HPLC-MS analysis revealed that the fermentation affected the composition of polyphenolic compounds, leading to an increase in the content of rutin, kaempferol, sinapinic, and protocatechuic acids. In general, kale cultivars demonstrated various antioxidant activities, and fermentation led to an increase in total phenolic content and antioxidant activity. Fermentation boosted anti-cholinesterase activity most profoundly in 'Nero di Toscana'. Extracts of spontaneously fermented 'Scarlet' (SS) and 'Nero di Toscana' (NTS) showed cytoprotective properties, as revealed by the malondialdehyde (MDA), lactate dehydrogenase (LDH), superoxide dismutase (SOD), catalase (CAT), and glutathione (GSH) assays. Additionally, strong anti-inflammatory activity of NTS was shown by decreased release of cytokines IL-1β and TNF-α. Collectively, the conducted studies suggest fermented kale cultivars as a potential source for functional foods.

The effect of germinated black lentils on cookie quality by applying ultraviolet radiation and ultrasound technology.

Black lentils contain protein, carbohydrates, dietary fiber, minerals, and vitamins, as well as phytochemicals and various bioactive compounds. Ultraviolet (UV) radiation and ultrasound (US) methods are innovative technologies that can be used to increase the efficiency of the germination process in grains and legumes. To improve the nutritional value and bioactive compounds of the cookies, black lentils germinated by applying UV radiation and US technology were used in the cookie formulation. Before the germination process, UV, US, and their combination (UV+US) were applied, and pretreated and unpretreated germinated black lentil flours were used at a level of 20% in the cookie formulation. The results revealed that pretreatment application increased the total phenolic content and antioxidant activity more than the lentil sample germinated without any treatment. In addition, the pretreatments applied further reduced the amount of phytic acid in black lentils and the lowest phytic acid content was obtained with the UV-US combination. Compared to cookies containing unpretreated germinated black lentil flour, higher L* values and lower a* values were obtained in the cookie samples containing pretreated germinated black lentil flour. Cookies containing all pretreated germinated lentils generally exhibited higher Ca and K content. This study demonstrated that UV radiation and US improved the nutritional value and bioactive components of the germinated black lentil flour and the cookies in which it was used, compared to the black lentils germinated without any treatment. PRACTICAL APPLICATION: Pretreatment of black lentils with UV/US application before germination resulted in a greater increase in total phenolic content and antioxidant activity compared to the control sample. The applied pretreatments caused a further decrease in the amount of phytic acid in black lentil samples. Black lentils germinated with the UV+US combination revealed higher Ca, Fe, K, and Mg content compared to the sample germinated without any treatment.

Linking the humification of organic amendments with size aggregate distribution: Insights into molecular composition using FT-ICR-MS

Soil organic matter (SOM) plays a pivotal role in enhancing physical and biological characteristics of soil. Humic substances constitute a substantial proportion of SOM and their increase can improve crop yields and promote agricultural sustainability. While previous research has primarily assessed the influence that humic acids (HAs) derived from natural water have on soil structure, our study focuses on the impact of HAs on soil aggregation under different fertilizer regimes. During the summer cropping season, maize was cultivated under organic and synthetic fertilizer treatments. The organic fertilizer treatment utilized barley (Hordeum vulgare L.) and hairy vetch (Vicia villosa R.) as an organic amendment five days prior to maize planting. The synthetic treatment included a synthetic fertilizer (NPK) applied at South Korea's recommended rates. The organic treatment resulted in significant improvements in the soil aggregates and stability (mean weight diameter, MWD; p < 0.05) compared to the synthetic fertilizer application. These improvements could be primarily attributed to the increased quantity and quality of HAs in the soil derived from the organic amendment. The amount of extracted HAs in the organic treatment was nearly twice that of the synthetic treatment. Additionally, the organic treatment had a 140 % larger MWD and a 40 % increase in total phenolic content compared to the synthetic treatment. The organic treatment also had an increased macronutrient uptake (p < 0.001), an 11 % increase in aboveground maize biomass, and a 21 % increase in grain yield relative to the synthetic treatment. Thus, the enhancement of HA properties through the incorporation of fresh organic manure can both directly and indirectly increase crop productivity.

Valorization of agro-wastes by Bacillus altitudinis XYL17 through simultaneous production of xylanase, xylooligosaccharides, and antioxidant compounds

Bacterial strains were isolated from undisturbed regions of Sikkim Himalaya for the production of highly active xylanase and xylooligosaccharides (XOS). Seven bacterial isolates showed xylanase production while fermenting beechwood xylan (BX) and the agrowastes corncob (CC), rice straw (RS), and sugarcane bagasse (SB). Bacillus altitudinis XYL17, isolated from soil at an elevation of 4083 m, produced the highest amount of xylanase. Maximum xylanase production was observed during BX fermentation after 24 h with the an observed activity of 6576.96 ± 82.75 U/mg. CC was observed to be the best agrowaste substrate for xylanase production with an observed activity of 4150.25 ± 94.64 U/mg. Xylopentaose was the most prominent XOS, with a highest observed content of 11.206 ± 0.331 mg/mL in RS hydrolysate. Significant increase of total phenolic content was observed for hydrolysates of B. altitudinis XYL17 fermented agro-wastes as compared to the control, while there was no significant difference (p < 0.05) in phenolic content between the control and fermented BX. The biotechnological potential of the XOS-rich hydrolysate was demonstrated by the observed radical scavenging, HOCl reducing, and myeloperoxidase (MPO) inhibitory activity. MPO inhibitory IC50 of 6.88 mg/mL and 9.4 mg/mL was observed for hydrolysates of SB and CC, respectively. We conclude that B. altitudinis XYL17 can be used for the valorization of agricultural wastes for the simultaneous production of highly efficient xylanase along with XOS and other antioxidant compounds.

Evaluation of modified atmosphere packaging system developed through breathable technology to extend postharvest life of fresh muscadine berries.

Muscadine grapes (Vitis rotundifolia Michx.) are delicate in nature with short shelf life. Postharvest technologies like modified atmosphere packaging (MAP) with reduced oxygen (O2) and elevated carbon dioxide (CO2) could increase the postharvest storage life with better quality. In the current experiment, physical and biochemical quality attributes of black and bronze cultivars of muscadine grapes ('Supreme' and 'Granny Val', respectively) were evaluated in active MAP. Fruit were packed in plastic trays, sealed with impermeable film, and CO2 was introduced into the package. The MAP was created by a rigid microperforated plastic patch coated with a proprietary semipermeable resin, which was applied over a hole in the tray; packages with the same size hole without a patch were the control. Fruit were stored at 4°C for 42 days (6 weeks). MAP resulted in significantly lower decay incidence and better retention of fruit firmness for up to 28 days of storage in both cultivars as well as reducing color changes in 'Supreme' fruit. Although MAP did not affect the biochemical quality of muscadine grapes, total antioxidants increased initially and then decreased during storage, irrespective of packaging treatments. A significant linear increase in total phenolic content was also found during storage, regardless of treatments applied. Overall, the results of the current study demonstrate that MAP can be an affective technology to increase storage duration of muscadines with better retention of physical quality, without affecting the biochemical attributes.

Effects of steam explosion on raspberry leaf structure and the release of water-soluble nutrients and phenolics

Raspberry leaves were subjected to steam explosion at 0.5 and 1.0 MPa for 60–120 s, aiming to disrupt their physical and chemical structure and, consequently, promote the release of phenolic compounds into the leaf aqueous infusion. Under optimal condition of 1.0 MPa for 60 s, steam explosion led to a notable 23 % increase in total phenolic content, a 29 % elevation in ABTS radical scavenging capacity, and a 13 % rise in DPPH radical scavenging capacity of the aqueous infusion. Utilizing UHPLC-Q-TOF-MS/MS and UHPLC-QE-MS/MS techniques, respectively, a total of 39 phenolic compounds were identified from raspberry leaves, and the changes in the contents of the most important 11 species were analyzed following steam explosion. Through correlation analysis and considering the content of each phenolic compound, it was inferred that the heightened antioxidant capacity of the aqueous infusion primarily stemmed from a substantial increase in the release of ellagic acid after steam explosion.