Use Of Ingredients Research Articles

Hydrogel Containing Propolis: Physical Characterization and Evaluation of Biological Activities for Potential Use in the Treatment of Skin Lesions.

Skin injury affects the integrity of the skin structure and induces the wound healing process, which is defined by a well-coordinated series of cellular and molecular reactions that aim to recover or replace the injured tissue. Hydrogels are a group of promising biomaterials that are able to incorporate active ingredients for use as dressings. This study aimed to synthesize hydrogels with and without propolis extract and evaluate their physical characteristics and biological activities in vitro for potential use as active dressings in the treatment of skin lesions. The antifungal [Candida albicans (C. albicans) and Candida tropicalis (C. tropicalis)] and antibacterial [Staphylococcus aureus (S. aureus), Pseudomonas aeruginosas (P. aeruginosas) and Escherichia coli (E. coli)] activity was assessed by the microdilution method in plates and antioxidant potential by the reduction of the phosphomolybdate complex. The hydrogels showed good water absorption capacity, high solubility, and high gel fraction, as well as good porosity, water retention, and vapor transmission rates. They revealed a totally amorphous structure. The extract and the hydrogels containing the propolis extract (1.0% and 2.5%) did not inhibit fungal growth. However, they showed antibacterial activity against strains of S. aureus and P. aeruginosas. Regarding the E. coli strain, only the extract inhibited its growth. It showed good antioxidant activity by the evaluation method used. Therefore, the hydrogels containing propolis extract can be a promising alternative with antibacterial and antioxidant action for use as dressings for the treatment of skin lesions.

EVALUATION OF AROMATERAPIC LILIN AIDE FORMULATION FROM AGRICULTURAL OIL OF AURISH (Cymbopogon citratus) AS AROMATERAPIC RELAXANT AND INSECT REPELLENT

This study aimed to evaluate the formulation of aromatherapy candles using citronella essential oil (Cymbopogon citratus) as the active ingredient. Lemongrass essential oil was chosen because it has two main functions: as an aromatherapeutic relaxant and as an insect repellent. In this study, several candle formulations were prepared with varying concentrations of essential oils to determine the most effective and stable formulation. An effectiveness test was conducted by measuring the intensity of the scent, burning duration of the candle, and the ability to repel insects. The results showed that candles with 25% essential oil provided the best balance between scent intensity and insect repellent effectiveness. The candles also exhibited good stability during the storage. In conclusion, kitchen lemongrass essential oil is a potential ingredient for use in aromatherapy candles that not only provides a relaxing effect, but also functions as a natural insect repellent. Keywords: kitchen lemongrass, aromatherapy candles, relaxants, insect repellent

Acetyl zingerone methyl ether protects hair against oxidative damage incurred during and after treatment with permanent dyes and helps extend longevity of newly developed hair colour.

Use of permanent hair dyes causes unintended oxidative damage during the short time frame of the dyeing process that leads to perceivable changes in the feel, manageability and appearance of hair. Moreover, after hair has been dyed, regular exposure to the sun as a key environmental stressor continues to stimulate additional oxidative damage and to induce newly developed hair colours to fade prematurely or undergo changes in colour quality. To document the utility of acetyl zingerone methyl ether (MAZ) as a newly designed haircare ingredient to afford extra protection against oxidative damage and safeguard the integrity of hair colour. We demonstrate that MAZ is compatible chemically with the high alkaline conditions required for the colouring process and from theoretical calculations preferentially binds Fe and Cu ions relative to Ca or Zn ions. In model Fenton reactions MAZ effectively chelated active redox metals (Fe and Cu ions) in the presence of excess Ca+2 ions to inhibit the production of hydroxyl radicals, and in separate studies, MAZ neutralized singlet oxygen with greater efficiency than α-tocopherol by a factor of 2.5. When mixed into permanent dyes prior to hair tress application, MAZ significantly reduced combing forces, and SEM images led to substantial reductions in visual signs of surface damage. In a 28-day clinical study, relative to controls, mixing MAZ into hair dyes prior to application interfered neither with colour development nor with ability to cover grey hair and led to significant improvements in perceived attributes associated with hair's condition immediately following the dyeing process. Over a 28-day maintenance phase, especially between Day 14 and Day 28, continued use of shampoo and conditioner containing MAZ significantly preserved gloss measurements and hair colour in terms of longevity and colour quality as remaining desired and fresh compared to use of control shampoo and conditioner. This work establishes MAZ as a next-generation hair care ingredient for use in permanent dyes to attenuate oxidative damage and in shampoos and conditioners to promote longevity of hair colour and to maintain overall health and appearance of hair on a daily basis.

Cassava (Manihot esculenta) Brazilian cultivars have different chemical compositions, present prebiotic potential, and beneficial effects on the colonic microbiota of celiac individuals

The purpose of this study was to investigate the potential prebiotic properties of cassava cultivars from Northeast [Doce mel and Ourinho (OUR)] and South [Baiana, and IPR-Upira (UPI)] of Brazil in in vitro fermentation systems. The cultivars were evaluated for their chemical composition, and, then, two cultivars were selected (OUR and UPI) and subjected to in vitro gastrointestinal digestion to assess the effects on probiotics Lacticaseibacillus casei, Lactobacillus acidophilus, and Bifidobacterium animalis growth, metabolic activity, and prebiotic activity scores. Finally, the impact of cassava cultivars on the fecal microbiota of celiac individuals was evaluated using the 16S rRNA gene. Cassava cultivars have variable amounts of fiber, resistant starch, fructooligosaccharides (FOS), organic acids, phenolic compounds, and sugars, with OUR and UPI cultivars standing out. OUR and UPI cultivars contributed to the increase in the proliferation rates of L. casei (0.04–0.19), L. acidophilus (0.34–0.27), and B. animalis (0.10–0.03), resulting in more significant effects than FOS, an established prebiotic compound. Also, the positive scores of prebiotic activities with probiotic strains indicate OUR and UPI’s ability to stimulate beneficial bacteria while limiting enteric competitors selectively. In addition, OUR and UPI promoted increased relative abundance of Bifidobacteriaceae, Enterococcaceae, and Lactobacillaceae in the fecal microbiota of celiac individuals while decreased Lachnospirales, Bacteroidales, and Oscillospirales. The results show that cassava cultivars caused beneficial changes in the composition and metabolic activity of the human intestinal microbiota of celiacs. OUR and UPI cultivars from the Northeast and South of Brazil could be considered potential prebiotic ingredients for use in the formulation of functional foods and dietary supplements.

Ingredient Functionality of Soy, Chickpea, and Pea Protein before and after Dry Heat Pretreatment and Low Moisture Extrusion.

This study investigates the impact of dry heat pretreatment on the functionality of soy, chickpea, and pea protein ingredients for use in texturized vegetable protein (TVP) production via low moisture extrusion. The protein powders were heat-treated at temperatures ranging from 80 °C to 160 °C to modulate the extent of protein denaturation and assess their effects on RVA pasting behavior, water absorption capacity (WAC), and color attributes. The results indicate that the pretreatment temperature significantly influenced the proteins' functional properties, with an optimal temperature of 120 °C enhancing pasting properties and maintaining WAC, while a higher pretreatment temperature of 160 °C led to diminished ingredient functionality. Different protein sources exhibited distinct responses to heat pretreatment. The subsequent extrusion processing revealed significant changes in extrudate density and color, with increased density and darkness observed at higher pretreatment temperatures. This research provides insights into the interplay between protein sources, pretreatment conditions, and extrusion outcomes, highlighting the importance of controlled protein denaturation for developing high-quality, plant-based meat analogues. The findings have broad implications for the optimization of meat analogue manufacturing, with the aim of enhancing the sensory experience and sustainability of plant-based foods.

Human Health Benefits and Microbial Consortium of Stevia Fermented with Barley Nuruk

In this study, the microbial community present during the barley yeast fermentation of stevia leaves and its correlation with antioxidant, anti-obesity, and anti-inflammatory properties, as well as metabolites, were investigated using UPLC-Q-TOF-MS. Stevia was fermented using commercial TSB media (TSB 1, TSB 3, and TSB 5) and sucrose (Sucrose 1, Sucrose 3, and Sucrose 5) for 1, 3, and 5 days, respectively. Stevia ferments showed higher DPPH and ABTS radical scavenging capacity compared to samples incubated with sucrose for 5 days, and all six ferments inhibited nitric oxide production in a concentration-dependent manner in LPS-induced mouse macrophages. Furthermore, UPLC-QTOF-MS analysis identified 23 related substances, including 10 terpenoids (including rubusoside, steviolbioside, and rebadioside derivatives), dulcoside A, and phlomisoside II, which are indicators of stevia, as well as five flavonoids, four phenolic acids, and four fatty acids. We also identified the microbial community during fermentation via the next-generation sequencing of the 16S rRNA gene for bacteria and the internal transcribed spacer (ITS) gene for fungi. The results showed that TSB 1 and Sucrose 1 ferments were dominated by the pathogens Enterococcus hirae (58.93%) and Cronobacter sakazakii (80.92%), while samples fermented for more than 3 days were pathogen-free and dominated by lactic acid bacteria such as Pediococcus stilesii (73.37%). Microbial community analysis using the ITS region showed that Saccharomycopsis fibuligera, classified as a yeast rather than a mold, dominated the stevia fermentation regardless of the fermentation duration. In particular, the microbial community of the fermentation with a sucrose solution was dominated by S. fibuligera by more than 99% throughout the fermentation periods of 1, 3, and 5 days. Finally, to apply the stevia ferments topically to human skin, skin irritation tests were performed on 30 volunteers. The results showed that the highly concentrated extracts (1 mg/mL) of all six stevia ferments were hypoallergenic. Taken together, these findings suggest that barley nuruk fermented from stevia leaves with a sucrose solution offers promise as a natural ingredient for use in functional foods and cosmetics.

Ulvans, sulfated β-d-galactans and xyloarabinogalactan: A comparative approach to extraction, structural characterization and antioxidant activity assessment

Antioxidants can be extracted from various seaweeds as natural ingredients for use in foods, cosmetics, and pharmaceuticals. The composition and structure of polysaccharides extracted from four green seaweeds: Ulva lactuca (UL), Halimeda opuntia (HO), Caulerpa racemosa (CR) and Chaetomorpha antennina (CA) were correlated with their antioxidant activities. Crude extracts were characterized by NMR (1H and 13C), HP-SEC, HPAEC-PAD and FTIR spectroscopy. Extracted polysaccharides were assayed spectrophotometrically for their total sugar, sulfate, phenolic and protein contents. The antioxidant capacities of each fractionated polysaccharide sample were evaluated by five methods, i.e., ABTS (2,2-azino-bis-[3-ethylbenzothiazoline-6-sulfonic acid]), DPPH (2,2-diphenyl-1-picrylhydrazyl radical), ferric-reducing power in FRAP (Ferric-reducing Antioxidant Power), superoxide dismutase (SOD), and the hydroxyl radical (OH) scavenging capacity assay. All polysaccharides had molecular weights (MW) under 1000 kDa, with HO having the lowest MW (<100 kDa). Polysaccharide extracts of UL (i.e., l-iduronic acid, 1,4-linked α-l-rhamnose, β-d-glucuronic acid) and CA were promising sources of antioxidants. The highest antioxidant capacity was measured in extracts from CA-2B (52.1 ± 0.9 μg/mL) using the ABTS assay, while CR-1B exhibited the highest antioxidant activity in both the FRAP (303.7 ± 8.2 μm/mL) and OH (28.4 ± 0.8%) assays. Taken together, useful insights were gained into the potential health benefits of selected green seaweed polysaccharides (i.e., ulvans, sulfated or/and pyruvylated β-d-galactans and sulfated xyloarabinogalactan) for applications in the pharmaceutical, food and biotechnology industries.

Chlorophyll a fluorescence and phytochemical response in blackberry species (Rubus sp) cultivated in the high tropics

BACKGROUND: The evaluation of chlorophyll fluorescence activity is a useful tool for rapid and effective assessments of the effect of abiotic factors on the physiology of different crops. In Rubus, this type of measurements describes tolerance to high temperatures, sensitivity to heat and morphological alterations in flowering and chlorophyll content, as a result of plant stress. OBJECTIVE: The present research estimated chlorophyll fluorescence and the presence of some phenolic compounds in the leaves of three cultivars of blackberry (Rubus sp.) established in the central region of Colombia, under conditions of open air between 2400 and 2800 masl. MATERIAL AND METHODS: This was done through the measurement of chlorophyll a (Junior-PAM II modulated fluorometer), the quantification of phenolic compounds (Folin Ciocalteu), the determination of antioxidant capacity (DPPH and ABTS) and the study of phenolic profiles (UHPLC) in leaves of three blackberry cultivars. RESULTS: Cultivars R. alutaceus (0.66), R. glaucus (0.73) and R. alpinus (0.76), presented values lower than the optimum (0.83), for the parameter Fv/Fm. In addition, the direct relationships between the parameters that define the behavior of PSII and the accumulation of different polyphenols were described. Reference was also made to the content of phenolic compounds (ranging from 125 to 150 mg GA g–1 dw), which did not show significant statistical differences. The heat map and principal component analysis show the close relationship between the parameters that characterize the functioning of PSII and the accumulation of phenolic compounds, as a mechanism of adaptation to the adverse conditions of the blackberry cultivars studied. CONCLUSIONS: The results reveal that the leaves of the Rubus studied could be a source of functional ingredients for use in the cosmetic, nutraceutical and food industries and epigallocatechin was attributed the greatest responsibility for the antioxidant capacity.

Valuable Nutrients, Aroma Profile, and Functional Bioactives Extracted by Eco-Friendly Extraction Techniques from Wild Olive Fruits (Olea europaea L. var. sylvestris)

Wild olive tree, or oleaster (var. sylvestris), native to the Mediterranean region, is considered a traditional source of healthy food. Wild olive fruit (WOF) exhibits several biological properties associated with its chemical composition. Although Greece has important olive genetic resources, including oleaster populations, limited information is available on the chemical characterization of WOF. Therefore, the present investigation was undertaken to study the nutritional, bioactive (phenolics, tocopherols, and pigments), volatile profile, and antioxidant properties of WOF collected from Greece. Moreover, eco-friendly processes, including ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and accelerated solvent extraction (ASE), were applied to obtain oleuropein-rich extracts from WOF. Evaluation of phenolic composition in WOF extracts was carried out by LC-DAD-ESI-MS, while antioxidant activity was evaluated by applying DPPH, ABTS, and FRAP methods. Our outcomes show that Greek WOF is rich in oleic acid (71.55%), total phenolics (64.89 mg GAE/g dw), tocopherols (107.05 mg/kg dw), and carotenoids (85.90 mg/kg dw). Oleuropein (72.03 mg/g dw) was the main phenolic compound in the WOF extracts. Also, the WOF was characterized by an increased level of volatile compounds, mainly terpenoids (46.73%). UAE was more efficient than MAE and ASE for recovering oleuropein-rich extracts with high antioxidant activity. These results emphasized the high potential of WOF as an alternative bioactive ingredient for use in the food industry.

Assessing the impact of Plectranthus amboinicus (Lour) Spreng leaf extract on bread quality

AbstractBackground and ObjectivesThe potential of Plectranthus amboinicus aqueous extract (PAAE) to enhance the quality properties of wheat bread was investigated. PAAE was incorporated as an ingredient in bread formulations to improve shelf life.FindingsThe results indicate that the technological characteristics of bread formulations were enhanced with the inclusion of up to 75% PAAE. This enhancement led to increased specific volume and expansion properties. Scanning electron microscopy analysis demonstrated improved interaction between gluten and starch. PAAE exhibited potential in retarding bread hardening and preventing mold growth.ConclusionsPAAE holds promise as a novel ingredient for use in baked products. Its inclusion in bread formulations significantly improved technological characteristics, including specific volume and color, and positively influenced the interaction between gluten and starch. Additionally, PAAE showed potential in extending the shelf life of bread and inhibiting fungal growth.Significance and NoveltyThis study is significant due to the introduction of a novel ingredient, PAAE, in the field of baking. The incorporation of this extract represents an innovation in the quest for improvements in the nutritional and technological properties of baked goods. The ability of PAAE to function as an antifungal agent holds great relevance for the food industry.

Emulsifying and interfacial properties of glutenin processed by pH-shifting treatment

Modifying and improving protein functionality is crucial for expanding the application of proteins in the food industry. The aim of this study was to investigate the effect of pH-shift treatments on the emulsifying and interfacial properties of glutenin (Glu). Glu was exposed to acidic (pH 1–3) and basic (pH 10–13) pH values for 4 h and subsequently neutralized for refolding. The pH-shifting treatments significantly improved Glu surface wettability with three-phase contact angle from 66.21 ± 2.31° to 91.4 ± 0.88°. The alkali shift treatment resulted in samples with larger Kdiff values. The treated samples also showed amplitude and frequency dependence in their E, Ev, and Ed values, with higher E and Ed values indicating an elastic membrane at the interface. Emulsions prepared from Glu treated with alkali shift treatment exhibited smaller particle size, larger ζ-potential, and more stable storage properties. The rheological results indicated higher viscosity, thixotropy and creep of emulsions prepared from alkali shift treated Glu. In conclusion, treatment of Glu with alkali shift resulted in significant improvements in emulsifying and interfacial properties, suggesting that Glu may be a more promising ingredient for use in food.

The cardioprotective potential of selected species of mistletoe.

Mistletoe is an evergreen woody shrub with stems measuring 30-100cm. It has leathery, yellowish-green strap-shaped leaves, yellowish-green flowers, and bears typical berries. The most common species is Viscum album L., mainly present in Europe and Asia. It is commonly known as European mistletoe or simply, mistletoe. Scientific interest in mistletoe was awakened in the XX century. Mistletoe, especially V. album L., has historically been used in the treatment and prophylaxis of CVD, with its properties being confirmed in recent studies. This mini-review describes new aspects of the cardioprotective properties of various species of mistletoe, especially V. album L. The effect of oral and subcutaneous application of fresh V. album L. extracts on blood pressure has been studied in various models; while the data suggests that mistletoe may be a promising herbal extract with cardioprotective properties, the species has only been tested in vitro and in vivo, on animals. In addition, it is unclear whether the cardioprotective activity of mistletoe may be due to particular chemical components, as the chemical composition of mistletoe extracts can vary depending on inter alia the time of harvest, extraction method and plant part. Hence, this activity may instead result from synergistic interactions between various secondary metabolites. Therefore, further studies are needed to identify the mechanisms of action of mistletoe compounds on CVDs, and determine their interactions with other cardioprotective drugs, their metabolic mechanisms, pharamacokinetics and adverse effects. More research is also needed to determine the therapeutic doses of active ingredients for use in clinical trials; this would require an accurate understanding of the chemical composition of extracts from different species of mistletoe (not only V. album L.) and from various host trees.

Taraxacum officinale in meadow fodder production

The relevance of this study lies in the fact that the value of Taraxacum officinale for fodder production is extremely limited, although it is one of the most common species on natural and sown fodder lands. The purpose of this study was to experimentally establish the biological value and possibilities of introducing Taraxacum officinale into the culture, its technological suitability for cultivation in pure sowings and mixtures with cereal-legumes. The study employed the following methods: field, laboratory, analytical, and statistical. The study found possibilities of sowing Taraxacum officinale in the grass stand and ways of using it with green and roughage, best sowing methods and productivity, content of biologically active substances, etc. It was proved that sowing of Taraxacum officinale in the grass stand ensures its content in green and roughage at 2-4%, which is an insufficient amount of active ingredient for use as fodder additives. It is more promising to sow Taraxacum officinale in pure crops. The yield of dry mass and roots of Taraxacum officinale without irrigation was 1.5-2.4 t/ha. Under irrigation, the yield of dry weight of its leaves increased. The best method of sowing is wide-row sowing with row spacing of 25-35 cm. The main biologically active substances are flavonoids, polysaccharides, bitters, vitamins, pectin substances, and hemicellulose. Taraxacum officinale contains nutrients that are typical for fodder and are fully analysed for zootechnical purposes. Specifically, it has a high crude protein content (22.3% in leaves and 18.4% in leaves and roots). According to other indicators of the full zootechnical analysis, the feed from Taraxacum officinale meets the zootechnical requirements. The inclusion of Taraxacum officinale in the feeding ration can ensure the production of organic livestock products that meet the current requirements of the European Green Deal strategy

Probiotic potential of a novel exopolysaccharide produced by Bifidobacterium animalis subsp. Lactis SF

Exopolysaccharides (EPSs) have been shown to possess wide-ranging of physiological functions, including antioxidant, anticancer, and immunomodulatory. However, there is a scarcity of research focused on the probiotic function of EPSs isolated from Bifidobacteria, and further investigation is needed to reveal the mechanisms underlying their functions. In this study, EPSs were isolated and purified from Bifidobacterium animalis subsp. Lactis SF (SF-EPS), and the probiotic potential of SF-EPS were analyzed by in vitro antioxidant capacity assays and human fecal fermentation. Followed by the evaluation of the eps cluster in B. lactis SF. The results showed that SF-EPS (MW: 4.81 × 104 Da) contained glucose, galactose, arabinose, and mannose in a molar ratio of 4.02:1.91:1.02:1.0 and small amounts of glucuronic acid (0.02 ± 0.01 mol%). Furthermore, SF-EPS showed strong antioxidant capacity, which was embodied in its ability of scavenging DPPH and hydroxyl radicals. SF-EPS regulated the gut microbiota by increasing the relative abundances of Faecalibacterium, Anaerostipes, and Bifidobacterium and decreasing the abundance of Enterobacter and Klebsiella. SF-EPS promoted the production of short-chain fatty acids (SCFAs) by intestinal microorganisms. Therefore, SF-EPS has the potential for utilization as a prebiotic in functional foods, enhancing gut health, and offering a natural ingredient for use in industrial food production.

Safety assessment of a proprietary fermented soybean solution, Symbiota®, as an ingredient for use in foods and dietary supplements: Non-clinical studies and a randomized trial.

A safety evaluation was performed of Symbiota®, which is made by a proprietary anaerobic fermentation process of soybean with multistrains of probiotics and a yeast. The battery of genotoxicity studies showed that Symbiota® has no genotoxic effects. Safety and tolerability were further assessed by acute or repeated dose 28- and 90-day rodent studies, and no alterations in clinical observations, ophthalmological examination, blood chemistry, urinalysis, or hematology were observed between the control group and the different dosing groups (1.5, 5, and 15 mL/kg/day). There were no adverse effects on specific tissues or organs in terms of weight and histopathology. Importantly, the Symbiota® treatment did not perturb hormones and other endocrine-related endpoints. Of note, the No-Observed-Adverse-Effect-Level was determined to be 15 mL/kg/day in rats. Moreover, a randomized, double-blind, placebo-controlled clinical trial was recently conducted with healthy volunteers who consumed 8 mL/day of placebo or Symbiota® for 8 weeks. Only mild adverse events were reported in both groups, and the blood chemistry and blood cell profiles were also similar between the two groups. In summary, this study concluded that the oral consumption of Symbiota® at 8 mL/day by the general population does not pose any human health concerns.

Study of the changes in molecular composition of high‒oleic palm oil (Coari × La Mé) before and after physical refining

High‒oleic palm oil (HOPO) is a lipid substrate rich in biologically valuable substances. However, standard physical refining procedures result in a medium‒to‒large‒scale loss of beneficial nutritional properties. This study reports, for the first time, on the primary phytochemicals contained in HOPO before and after physical refining and the antioxidant potential of HOPO and its refined fractions, including byproducts. The composition of these compounds was elucidated using attenuated total reflection‒Fourier Transform infrared spectroscopy and gas chromatography with flame ionization detection analysis. HOPO and HOPO distilled fatty acids (HOPO‒FAD) had the highest vitamin E (1,026.34 and 6,700.13 mg kg−1, respectively) and phenolic compounds (66.24 and 176.50 mg·GAE·kg−1, respectively) contents and showed the highest percentage DPPH• inhibition (77.85% and 97.19%, respectively). If valuable phytochemicals are preserved, HOPO and HOPO‒FAD may be promising sources of functional ingredients for use in the food, pharmaceutical, and nutraceutical industries.

Разработка и оптимизация рецептуры ветчинных изделий

Purpose. Scientifically based selection of plant ingredients for use in the technological process for the production of ham products. Materials and Мethods. Samples of chopped ham products were produced using traditional technology in accordance with GOST 23670-2019 in the experimental workshop of Volgograd State Technical University. The recipe for the experimental sample included plant ingredients: chickpea flour and dried vegetables. All studies were carried out in accordance with generally accepted standards in the food industry, including organoleptic, physical and chemical studies. Results. The advantages of pre-hydrating chickpea flour in a 1:2 ratio have been revealed. The superiority of a sample of mince ham product containing 7% chickpea flour and 3% dried vegetables in terms of organoleptic indicators compared to other samples has been established. The physical and chemical characteristics of the developed product meet the regulatory requirements for products in this category. Conclusion. A technology for the production of ham from turkey meat with regional plant components has been developed and optimized, which will increase the profitability of production by partially replacing meat raw materials.

Frass from Black Soldier Fly Larvae, Hermetia illucens, as a Possible Functional Dietary Ingredient in Channel Catfish Feed

Frass–the by-product of the larva meal industry–was recently shown to be a sustainable ingredient for use in diets of several fish species. Additionally, because of its possible immunomodulatory activity and anti-microbial properties, frass may have great potential as an organic method of pathogen control in aquaculture. Five diets containing 0, 5, 10, 20 and 30% frass from black soldier fly larvae, Hermetia illucens, were fed to channel catfish (5.24 ± 0.04 g) in quadruplicate aquaria to apparent satiation twice daily. At the end of the 10-week feeding trial, blood samples were collected from all groups to measure hematological and immune parameters, and to determine the effects of dietary frass on resistance to Flavobacterium covae infection. Hematological parameters (red blood cell count, hemoglobin, and hematocrit)—but not white blood cell count—were improved with the inclusion of frass. Serum glucose levels were significantly lower in fish on the diet with frass than fish on the diet without frass. Fish fed the highest dietary levels of frass (30%) had a significantly higher serum cholesterol level than fish on the control diet. Serum complement activity was significantly higher in fish on diets containing frass at levels of 10% and 20%. No significant differences were observed in other measure serum components including albumin, alkaline phosphatase, alanine aminotransferase, amylase, calcium, phosphorus, potassium, total protein, globulin, thyroxine and lysozyme activity. Even though overall mortality was low (0–17%), fish on the diets containing frass at levels 20% or more showed significantly higher survival than that of control fish or fish on lower levels of dietary frass. The use of frass in the catfish diet may prove beneficial by improving hematological parameters, and select serum immune effectors, and the overall resistance of juvenile channel catfish against F. covae infection.

Supramolecular-solvent based extraction of hydroxytyrosol from brines of the processing of table olives

The recovery of bioactive compounds from agri-food waste is a growing sector and in line with the principles of green chemistry. In the last two decades, the development of processes for the extraction and purification of bioactive compounds that are cheaper, faster, simple, efficient, safe and ecological has been investigated. In this study, we develop for the first time a simple liquid–liquid extraction method of hydroxytyrosol from brines of the processing of table olives, an abundant and underutilized waste of the olive industry as alternative to nanofiltration and sorption onto resins. Brines contain a high concentration of phenolic compounds with beneficial health properties, the major compound being hydroxytyrosol. For the extraction of hydroxytyrosol from brines, green supramolecular solvents (SUPRASs) made up of 1,2-hexanediol and water and induced by salts (Na2SO4 and sodium citrate) were used, all innocuous and authorized ingredients for use in the cosmetic industry. The extraction process of hydroxytyrosol from brines was optimized (in terms of the amount of 1,2-hexanediol and salt for the synthesis of SUPRAS). The highest concentrations of hydroxytyrosol in the SUPRAS extracts (∼0.5–0.9% w/w) were obtained with 4.8% v/v of 1,2-hexanediol and 1 M of Na2SO4 for synthesis (equivalent to a SUPRAS:sample ratio of 1:20 v/v in the extraction process). The final extracts were further analyzed by liquid chromatography and high resolution mass spectrometry to identify other compounds of interest.

Mechanism and kinetics of CBDA decarboxylation into CBD in hemp

Cannabidiol (CBD) is a pharmacologically active ingredient for use in medical, cosmetic, and food products. CBD forms from cannabidiolic acid (CBDA) with the process of decarboxylation by heating cannabis (Cannabis sativa L.) material. During the production of CBD-rich material, decarboxylation should be performed in precise conditions regarding temperature and time. The experiments were performed by heating hemp samples at 100, 110, 120, 130, and 140 °C for 180 min. Materials were sampled every 20 min and cannabinoid content was analyzed using HPLC, followed by calculation of kinetic parameters. Experimental results showed an exponential reduction of CBDA in the samples during heating. CBD simultaneously increased, and after a specific point, CBD started degrading. The optimal conditions were 140 °C for 30 min. At the level of molecular orbitals, reaction steps, and reaction coordinates, along with the corresponding changes in molecular energy, the molecular mechanism of CBDA decarboxylation and CBD formation was described. Computational analysis has confirmed that the mechanism of CBDA decarboxylation is a direct beta-keto acid pathway. The course of CBDA decarboxylation depends on the time, temperature, and chemical composition of the sample.