Nutritional Antioxidant Research Articles

The Development of Fruit and Vegetal Probiotic Beverages Using Lactiplantibacillus pentosus LPG1 from Table Olives

Plant-based foods can be an alternative to dairy products as a source of probiotic microorganisms, especially aimed at lactose-intolerant people. In this work, four new formulations based on the mixture of fruits and vegetables with the addition of a unique probiotic strain (Lactiplantibacillus pentosus LPG1) obtained from the olive industry were developed. Moreover, the nutritional profile, antioxidant activity, and organoleptic characteristics of the beverages produced were studied. The results showed that it is possible to reach an average probiotic count of 6.45 log10 CFU/mL at 52 days of storage at 4 °C without the presence of Enterobacteriaceae, fungi/molds, or Staphylococcus, Listeria, or Salmonella spp. On the other hand, the beverages developed could be classified as high-value-added functional beverages due to their high antioxidant capacity of up to 33% DPPH inhibition, considerable total polyphenol content higher than 0.5 g gallic acid/L, and adequate nutritional composition. Additionally, sensory analysis via flash profile, acceptance, and affective test revealed that all probiotic beverages were appropriate in terms of odor, taste, and color, rendering them market ready to drink.

Nutritional and Bioactive Compounds, Antioxidant Properties and Antibacterial Activity of Chinese Chive (Allium odorum L.).

The present study was conducted to generate the comprehensive data on the nutritional composition, minerals, heavy metal, bioactive compounds, antioxidant and antibacterial properties of Chinese chive (Allium odorum L.) grown at two different locations including Manipur and Punjab. The crop grown in Manipur exhibited higher values of nutritional and phytochemical compound values than those grown in Punjab. It exhibited significantly higher amounts of crude protein, crude fiber, potassium, calcium and iron content in the Manipur environment. The allicin content in leaves of Chinese chive on a dry weight (dw) varied from 1.31 to 1.4% and there was non-significant difference in allicin content at both locations. Besides, the heavy metal content of Chinese chive was much below the permissible limits of the World Health Organization. The IC50 value of Chinese chive was 78.908-95.140µg/ml which imparts strong antioxidant activity and higher DPPH (2,2-diphenyl-1-picrylhydrazyl)radical scavenging activity higher in fresh leaves than dried leaves. Total phenol and total flavonoid were found to be significantly high. In addition, high antibacterial activities were observed against toxin producing pathogenic bacterial strains of Staphylococcus aureus and Enterococcus faecalis. The nutritional and bioactive compounds, antioxidant properties and antibacterial activity of Chinese chive make it ideal for its use as a functional food and/or supplement.

Changes in Carotenoids and Quality Parameters of Sweet Paprika (Capsicum annuum) After an Accelerated Heat Treatment

Paprika, obtained from dried red pepper (C. annuum), is valued for its characteristic colour and flavour. Its carotenoid content, which is important for both sensory and nutritional quality, varies depending on several factors (agronomic conditions and technological treatment with special attention to the drying methods) that influence the colour and antioxidant capacity of the samples. This study investigated the effect of an accelerated thermal treatment (80 °C for 8 h) applied to evaluate the oxidative stability of the carotenoids and the colour of ground paprika depending on its origin (Peru or China). Changes in quality parameters (ASTA index and CIELAB colour), carotenoid content and profile (HPLC-DAD) and lipophilic antioxidant capacity (FRAP and ABTS•+ methods) were evaluated. Untreated Chinese samples had 30% more total carotenoids than Peruvian samples, but this was not reflected in ASTA units, indicating that at least a 50% carotenoid variation is required for significant differences. Treatment resulted in a carotenoid loss of 70% in Peruvian and 30% in Chinese samples, with changes in total carotenoids correlating positively with antioxidant capacity. Both origins had similar carotenoid profiles, with β-carotene being the predominant carotenoid, while distinct contents were observed between the origins. The higher content of esterified carotenoids in Chinese peppers resulted in better thermal stability. The results highlight the necessity for tailored production processes to maintain nutritional integrity and antioxidant capacity.

Antioxidant capacities and non-volatile metabolites changes after solid-state fermentation of soybean using oyster mushroom (Pleurotus ostreatus) mycelium

Given the abundance of beneficial properties and enzymes secreted by edible oyster mushrooms, their mycelium could serve as a starter for fermented foods to enhance their nutritional and bioactive quality. This study aimed to investigate the effects on the nutritional ingredients, antioxidant activity, and non-volatile metabolites during solid-state fermentation (SSF) of soybeans by Pleurotus ostreatus mycelium. The results indicated that the contents of dietary fiber and starch in fermented soybeans decreased, while the amounts of protein and lipid increased after SSF (P < 0.05). Analysis of the total phenolic content (TPC) and antioxidant activities of the fermented soybeans revealed that the methanolic extracts significantly increased TPC and antioxidant activities against intracellular reactive oxygen species (ROS) in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages, as well as against DPPH and ABTS radicals in vitro. A total 154 differential metabolites were identified after SSF, and a Spearman correlation study revealed a direct relationship between antioxidant activities and certain metabolites including phenolic compounds, oligopeptides, and free fatty acids etc. Among these metabolites, phenolic compounds produced by the shikimic acid pathway were diverse in variety and had the greatest multiple differences. The study discovered that a potential mechanism involving SSF with P. ostreatus mycelium increased the antioxidant activity of soybeans.

A Comprehensive Assessment of the Nutritional Value, Antioxidant Potential, and Genetic Diversity of Fenneropenaeus merguiensis from Three Different Regions in China

Fenneropenaeus merguiensis is one of the largest species of penaeid shrimp. It has a wide distribution of germplasm resources in the South China Sea and the southeastern coastal regions of China, yet its germplasm characteristics remain insufficiently understood. Therefore, we conducted analyses of basic nutritional components, amino acids, fatty acids, antioxidant indices, and genetic diversity in three F. merguiensis populations (FmRP, FmSZ, FmSY). The results showed a significant difference in ash content, with FmSZ having the highest ash content (1.77 g/100 g) (p < 0.05). A total of 17 amino acids were detected, and FmSZ exhibited higher concentrations of most amino acids, especially essential amino acids (p < 0.05). The analysis of fatty acid composition revealed significant differences between the populations, with FmSY potentially having a nutritional advantage overall (p < 0.05). In terms of antioxidant capacity and genetic diversity, there were no significant differences in total antioxidant capacity (T-AOC), catalase (CAT), or superoxide dismutase (SOD) among the populations (p > 0.05). However, genetic analysis indicated that FmSZ had the lowest inbreeding coefficient and relatively higher genetic diversity. In conclusion, among the three F. merguiensis populations, FmSZ has relatively higher nutritional quality and genetic diversity, and F. merguiensis is a high-quality aquatic product worth promoting. The analysis and characterization of various aspects of F. merguiensis from the three locations provide important information and data support for germplasm resources and genetic breeding efforts.

Cornus mas (Cornelian Cherry) Exerts Neuroprotective Effects on Cerebral Ischemia/Reperfusion Injury via Anti-Inflammatory and Antioxidant Properties

Background: Stroke is one of the most important causes of mortality and disability in the world. Over 80% of strokes are ischemic, resulting from blockages in cerebral arteries. Increasing evidence suggests that enriching the diet with nutritional antioxidants could decrease brain damage and enhance cognitive function. Cornelian cherry has anti-inflammatory and antioxidant properties and is introduced as a potential source of active ingredients, like anthocyanins, vitamin C, phenolic compounds, and minerals. Objective: Our research study aimed to evaluate the neuroprotective impact of Cornus mas L. (cornelian cherry) on a rat model of Cerebral Ischemia/Reperfusion Injury (CIRI). Methods: Middle cerebral artery blockage induced CIRI for 60 minutes. After inducing CIRI, intraperitoneal injections of Cornus mas Extract (CME) were administered for 14 days in a dosedependent manner (30, 60, and 120 mg/kg body weight). The effects of CME on learning and memory recovery were evaluated using a shuttle box behavioral test. Two weeks following CIRI, several factors of oxidative stress, such as nitrite (NO2-), Ferric ion Reducing Antioxidant Power (FRAP), and Malondialdehyde (MDA), were measured in the hippocampal tissues and serum. Anti-inflammatory genes, such as miR-125b, and the target genes (TNF-α and iNOS) were evaluated via real-time PCR assay. Additionally, neural damage in the CA1 and CA3 regions of the hippocampus was assessed using Hematoxylin and Eosin (H&E) staining. Results: The avoidance time in the shuttle-box behavior test supported our finding that CME exhibited improved fear memory. Furthermore, it increased the CA1 and CA3 hippocampal post-stroke pyramidal cell layers. Levels of NO2- and MDA were decreased, and FRAP was considerably increased in both the hippocampus and serum by CME. Additionally, CME increased miR-125b expression, while modulating TNF-α and iNOS production in the hippocampal regions. Conclusion: Based on our findings, we can conclude CME to possess antioxidant and antiinflammatory properties, which confer neuroprotective potential against CIRI, thereby protecting neurons from ischemic death.

Nutritional profiling, phytochemical screening, cytotoxicity, and antioxidant content analysis for different crude extracts of Ulva lactuca from coast of Bangladesh

This current investigation assessed the proximate composition, mineral contents, phytochemicals, cytotoxicity and antioxidant activity of Ulva lactuca (UL). Five crude extracts of UL like 100% water (CE1), 50% water+50% ethanol (CE2), 50% water+50% methanol (CE3), 100% ethanol (CE4) and 100% methanol (CE5) were used to screen out the cytotoxicity, phytochemicals and antioxidant activity. DPPH, ABTS, phosphomolybdenum, reducing power, and nitric oxide scavenging activity was determined by in-vitro methods. Cytotoxicity of extracts was assayed using brine shrimp. Results indicated that powder of UL contains a comparable amount of proximate and mineral content. Phytochemical screening, Fourier transform infrared (FT-IR) and High-performance liquid chromatography (HPLC) analysis confirmed the presence of different secondary metabolites, functional groups and polyphenols. The CE1 showed highest phenolic content at 51.87 mg of GA/g and flavonoid content at 49.18 mg of quercetin/g, followed by CE2, CE3, CE4 and CE5. Regarding antioxidants, CE1 exhibited the highest antioxidant activity as evaluated by DPPH (75.62%), ABTS (57.67%), Phosphomolybdenum (124.58 mg of AAE/g), Reducing power (52.34 mg AAE/g), and NO scavenging (41.87%) assays. Cytotoxicity was found to be present in a dose-dependent manner. These results indicated that dried powder and extracts of UL contain macro-micro nutrients, and diversified phytochemicals with potential antioxidant activity.

Assessment of nutritional composition, phytochemical screening, antioxidant, and antibacterial activities of date palm (Phoenix dactylifera) seeds

Phoenix dactylifera seeds possess numerous health benefits, such as antioxidant, anti-inflammatory, and antimicrobial activities, due to presence of unique phytochemical components. In present study, the nutritional composition, phytochemical screening, anti-oxidant, and antimicrobial activity of date palm seed were investigated. Results of the present investigation revealed that date seed extract contains moisture content (4.34%), ash content (1.2%), protein (4.4%), and crude fiber (15.87/100 g) on a dry basis. This study explored the valorization potential of date seed by indicating the presence of beneficial phytochemicals such as alkaloids, phenols, flavonoids, terpenoids, and tannins, except steroids and cardiac glycosides. The total phenolic content was found to be 448 mg gallic acid equivalent (GAE) per 100 g of date seed powder, while the antioxidant activity (%) was determined to be 87.04 ± 1.98. FTIR spectral studies revealed the presence of different functional groups such as OH, C–H, C=O, and CH2 within the range of 3800–800 cm−1. Furthermore, gallic acid concentration in the date seed extract was noted to be 13.293 μg/mL using HPLC analysis. A strong antibacterial effect was observed against Pseudomonas aeruginosa and Bacillus cereus, resulting in the inhibition zone diameters of 18 mm and 17 mm, respectively. However, the antibacterial activity was found to be less effective against Escherichia coli and Staphylococcus aureus, both with an inhibition zone diameter of 16 mm. The research findings suggest that date seeds offer diverse medical applications and may serve as a potential source for various bioactive components.

Potential utilization of paddy straw and coconut coir for the cultivation of Pleurotus eous: effects on nutritional composition and antioxidant capacity

Oyster mushrooms (Pleurotus species), which are valued for their medicinal and nutritional properties, are the predominantly cultivated mushroom variety in Sri Lanka. The most commonly used substrate to cultivate Pleurotus species in Sri Lanka is sawdust. However, due to the availability of many other agricultural wastes in Sri Lanka, the aim of this study was to determine which substrate from paddy straw (PS), coconut coir (CC), and combinations of PS and CC in the ratios of 50 PS:50 CC, 75 PS:25 CC, and 25 PS:75 CC would be the best to grow Pleurotus eous. The weight of each mushroom harvested was measured to determine the highest yield. Lowry and phenol-sulphuric assays were carried out to determine the total protein and total carbohydrate content respectively. DPPH and phophomolybdenum assays were used to analyse the antioxidant activity. The total phenolic content was determined using the Folin-Ciocalteu method. All mushrooms tested positive for qualitative tests of terpenoids, steroids, saponins and polyphenols. 100% PS produced mushrooms with the highest yield (34.72 ± 5.23 g). 50 PS:50 CC produced mushrooms with a significantly high total protein content (5.28 ± 0.24 g/100 g) and total carbohydrate content (31.12 ± 5.64 g/100 g). They also had a high total antioxidant capacity (4.51 ± 0.07 mg AAE/g) and total phenolic content (5.45 ± 0.34 mg GAE/g). Therefore, to cultivate Pleurotus eous, the 50 PS:50 CC combination can be utilized. Based on the mushroom yield, 100% PS can also be recommended for cultivation of Pleurotus eous.

Phenotypic Diversity of Morphological Traits of Pitahaya (Hylocereus spp.) and Its Agronomic Potential in the Amazonas Region, Peru

Pitahaya (Hylocereus spp.) is an economically significant cactus fruit in Peru, renowned for its rich nutritional profile and antioxidant properties while exhibiting wide biological diversity. This study aimed to morphologically characterize seven pitahaya accessions using qualitative and quantitative descriptors related to the cladodes, flowers, and fruits. Univariate and multivariate (FAMD, PCA, MCA, and clustering) analyses were employed to identify and classify the accessions based on their morphological traits. The analyses revealed three distinct groups: one consisting solely of AC.07; another with AC.02, AC.04, and AC.06; and a third including AC.01, AC.03, and AC.05. The first group exhibited superior characteristics, particularly in fruit traits such as the stigma lobe count (23.3), number of bracts (26.5 mm), and length of apical bracts (15.75 mm). The second group recorded the highest spine count (3.21), bract length (16.95 mm), and awn thickness (5.12 mm). The third group had the highest bract count (37) and an average locule number (23.65). These findings highlight the significant morphological diversity among the accessions, indicating the potential for classification and selection in pitahaya cultivation. The potential of AC.07 stands out in terms of its agronomic qualities, such as its fruit weight (451.93 g) and pulp weight (292.5 g), surpassing the other accessions.

Utilization of Kano Model and Quality Function Deployment to Identify Key Attributes for Developing Sorghum Functional Beverages

Abstract Sorghum, a nutrient-rich grain, is underutilized in Indonesia, particularly in beverage products. Currently, there is a lack of studies on sorghum in Indonesia, specifically on creating beverage products and gathering data on customer satisfaction levels and expectations for drinks made from sorghum. This study aimed to ascertain the specific characteristics that customers desire in sorghum functional beverages. This study addresses the lack of research on sorghum-based beverages by identifying the specific characteristics consumer’s desire. Using the Kano model and Quality Function Deployment (QFD), the study reveals eight key factors: natural sugar use, BPOM certification, nutritional content listing, weight information, antioxidants and vitamin inclusion, healthy ingredients, sterilization, and aseptic packaging. Seven technical solutions are proposed to meet consumer demands: storage, presentation, temperature management, product control, processing, packaging, and development. The QFD analysis highlights three critical attributes: aseptic packaging, sterilization methods, and antioxidants and vitamins in the beverages. These findings are crucial for developing sorghum beverages that align with consumer expectations, potentially increasing sorghum consumption in Indonesia. Furthermore, this research supports sustainable food practices by promoting the use of underutilized, nutrient-dense crops like sorghum, thereby enhancing food diversity and security.

Assessment of proximate composition, mineral element profile and antioxidant properties of the edible oyster mushroom grown in Bangladesh

Mushrooms have been considered as a therapeutic and nutrient-rich foods in numerous countries for years due to their significant levels of nutritional components, vitamins and antioxidants. This study aimed to assess the nutrient content, mineral profile and antioxidant properties of eight different kinds of oyster mushrooms (Pleurotus sp.) cultivated in Bangladesh. The mushrooms were analyzed for their moisture content, carbohydrates, proteins, fats, fibers, ash, vitamin A, and vitamin C. The mineral profile included sodium, potassium, calcium, and iron, as well as heavy metals. Antioxidant activities were evaluated through various methods, including phenolic, flavonoid and tannin content, total antioxidant activity, and DPPH (2,2-diphenyl-1-picryl-hydrazyl) scavenging capacity. The findings revealed that the mushrooms under investigation were high in carbohydrate (ranges between 45.25 and 63.22 g/100 g), protein (23.48–33.16 g/100 g) and dietary fiber (42.87–52.31 g/100 g). The total ash content was ranged from 7.28 to 9.41 g/100 g and vitamin C content was 0.020–0.416 mg/100 g. Interestingly, all of the mushrooms had a lower fat content (0.91–2.6%). The mineral profile indicated the presence of varying concentrations of essential elements. Hazardous heavy metals, such as Cd and Cr were not detected in the mushroom sample, while As and Pb were detected but lower than the tolerance levels. The oyster mushrooms exhibited high levels of phenolic, flavonoid, and tannin contents, as well as significant antioxidant capacity. A methanol extract of the oyster mushrooms exhibited scavenging activity against DPPH in a dose dependent manner with the highest capacity (75.4%) obtained at a concentration of 0.2 mg/ml. Our result suggests that these studied oyster mushrooms could be a good source of nutrition and antioxidants, which could be used as functional foods.

Wheat Flour Pasta Combining Bacillus coagulans and Arthrospira platensis as a Novel Probiotic Food with Antioxidants.

Arthrospira platensis (Ap) and Bacillus coagulans (Bc) have been successfully used to develop functional foods, but a combination of both regarding functional implications in nutritional value and antioxidant capacity has not been explored. This work aimed to develop an artisanal wheat flour pasta with egg using 5% A. platensis and 1% B. coagulans GBI 6068 (labeled as Bc+Ap). Uncooked pasta was characterized regarding nutritional value; furthermore, total phenolic content, antioxidant capacity by 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and ferric reducing antioxidant power (FRAP), pigment content, colorimetry assay, textural profile analysis, buffering capacity, and probiotic viability were carried out on uncooked and cooked pasta to assess the changes induced by cooking. The Bc+Ap pasta showed enhanced nutritional value with a significant increase in protein content (30.61%). After cooking, the pasta showed increased phenolic content (14.22% mg GAE/g) and antioxidant capacity (55.59% µmol Trolox equivalents/g and 10.88% µmol Fe+2/g) for ABTS and FRAP, respectively, as well as pigment content (6.72 and 1.17 mg/100 g) for chlorophyll a+b and total carotenoids, respectively, but relative impacts on colorimetric parameters in contrast to control (wheat flour pasta). Furthermore, Bc+Ap showed improved firmness (59%, measured in g), buffer capacity (87.80% μmol H+(g × ΔpH)-1), and good probiotic viability (7.2 ± 0.17 log CFU/g) after the cooking process.

Effects of Different LED Spectra on the Antioxidant Capacity and Nitrogen Metabolism of Chinese Cabbage (Brassica rapa L. ssp. Pekinensis).

Light quality optimization is a cost-effective method for increasing leafy vegetable quality in plant factories. Light-emitting diodes (LEDs) that enable the precise modulation of light quality were used in this study to examine the effects of red-blue (RB), red-blue-green (RBG), red-blue-purple (RBP), and red-blue-far-red (RBF) lights on the growth, antioxidant capacity, and nitrogen metabolism of Chinese cabbage leaves, while white light served as the control (CK). Results showed that the chlorophyll, carotenoid, vitamin C, amino acid, total flavonoid, and antioxidant levels of Chinese cabbage were all significantly increased under RBP combined light treatment. Meanwhile, RBG combined light treatment significantly increased the levels of amino acids but decreased the nitrite content of Chinese cabbage. In addition, RBF combined light treatment remarkably increased the amino acid levels but decreased the antioxidant capacity of Chinese cabbage. In conclusion, the addition of purple light to red-blue light was effective in improving the nutritional value and antioxidant capacity of Chinese cabbage. This light condition can be used as a model for a supplemental lighting strategy for leafy vegetables in plant factory production.

Improved chickpea growth, physiology, nutrient assimilation and rhizoremediation of hydrocarbons by bacterial consortia.

Soil pollution by petroleum hydrocarbons (PHCs) reduces yield by changing the physico-chemical properties of soil and plants due to PHCs' biotoxicity and persistence. Thus, removing PHCs from the soil is crucial for ecological sustainability. Microbes-assisted phytoremediation is an economical and eco-friendly solution. The current work aimed to develop and use bacterial consortia (BC) for PHCs degradation and plant growth enhancement in hydrocarbon-contaminated soil. Initially, the enriched microbial cultures (that were prepared from PHCs-contaminated soils from five distinct regions) were obtained via screening through microcosm experiments. Afterward, two best microbial cultures were tested for PHCs degradation under various temperature and pH ranges. After culture optimization, isolation and characterization of bacterial strains were done to construct two BC. These constructed BC were tested in a pot experiment for hydrocarbons degradation and chickpea growth in PHCs contaminated soil. Findings revealed that PHCs exerted significant phytotoxic effects on chickpea growth and physiology when cultivated in PHCs contaminated soil, reducing agronomic and physiological traits by 13-29% and 12-43%, respectively. However, in the presence of BC, the phytotoxic impacts of PHCs on chickpea plants were reduced, resulting in up to 24 - 35% improvement in agronomic and physiological characteristics as compared to un-inoculated contaminated controls. Furthermore, the bacterial consortia boosted chickpea's nutritional absorption and antioxidant mechanism. Most importantly, chickpea plants phytoremediated 52% of the initial PHCs concentration; however, adding BC1 and BC2 with chickpea plants further increased this removal and remediated 74% and 80% of the initial PHCs concentration, respectively. In general, BC2 outperformed BC1 (with few exceptions) in promoting plant growth and PHCs elimination. Therefore, using multi-trait BC for PHCs degradation and plant growth improvement under PHCs stress may be an efficient and environmentally friendly strategy to deal with PHCs pollution and toxicity.

A Comprehensive Assessment of Nutritional Value, Antioxidant Potential, and Genetic Diversity in Metapenaeus ensis from Three Different Populations.

Due to its high tolerance to salinity and temperature, as well as its strong adaptability, Metapenaeus ensis holds an important position in the Chinese aquaculture industry. However, studies on the evaluation of its germplasm resources remain insufficient. This research conducted an in-depth comparative evaluation of M. ensis from three representative farming regions in China: Sanya, Zhuhai, and Raoping. The nutritional analysis of muscle tissue showed no statistically significant differences in crude ash, moisture, and crude protein content among the populations (p > 0.05). However, significant differences were observed in crude fat and total sugar content (p < 0.05). The MeSY and MeRP populations had higher crude fat content than the MeZH population (p < 0.05), while the MeZH population exhibited the highest total sugar content. In terms of amino acid composition, the MeSY population had relatively higher total essential amino acid content and proportion, as well as higher total amino acid content, both of which were statistically significant (p < 0.05). A fatty acid composition analysis further highlighted the advantages of the MeRP population in several key fatty acids (p < 0.05). Physiological and biochemical analyses showed no significant differences among the three populations in total antioxidant capacity, superoxide dismutase activity, or catalase activity (p > 0.05). A genetic diversity analysis indicated that M. ensis has relatively low diversity, with the MeSY population showing higher SNP density and nucleotide diversity. A genetic differentiation analysis revealed significant genetic differentiation between the MeSY and MeZH populations, while differentiation between the MeZH and MeRP populations was relatively smaller. This comprehensive assessment of nutritional components, amino acids, fatty acids, antioxidant capacity, and genetic diversity highlights the advantages of germplasm resources from different regions. These findings provide valuable insights for future research on the genetic characteristics and breeding potential of M. ensis.

Assessment of the Nutritional Value and Antioxidant Properties of Plant-Based Yogurt from Chickpeas

Plant-based yogurts are becoming more and more popular. These are vegan products for people with food allergies or intolerances, athletes, and ordinary consumers. The use of chickpea “milk” allows one to obtain a plant-based yogurt with a high protein content, dietary fiber and antioxidant potential. This study assessed the content of polyphenols, selected nutrients, and antioxidant properties in chickpea yogurt. The vegetable chickpea yogurt was rich in protein (4.34–7.90 g/100 g) and dietary fiber (2–4%). It was also characterized by a high antioxidant activity (DPPH = 2.61 to 4.32 μmol TE/g, FRAP = 3.11 to 48.33 μmol TE/g). The use of 3-day soaking and inoculation with Vegurt or a kefir bacterial inoculum allowed us to obtain a high protein content. The addition of honey increased the polyphenol content and antioxidant potential of the plant-based yogurt (139–148 GAE mg/100 g). This research will be used in future research into optimizing the conditions for obtaining plant-based yogurts with chickpeas. Further research should include models for testing health-promoting properties.

Quince (Cydonia oblonga Mill.) Waste By-Product Characterization as a Potential Functional Ingredient

Currently, the production of waste in the food industry is increasing, which is a serious problem. However, most of these residues, especially those derived from fruits and vegetables, have great unknown properties that are not used. The main objective of this article is the analysis and characterization of the waste from quince after its processing to observe its properties and its potential use in different industries as a functional ingredient, thus favoring the circular economy and sustainability. Quince by-product nutritional parameters such as proteins, fibers, sugars, vitamins, and minerals were analyzed. Also, the antioxidant capacity was measured by various methods: 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH), antioxidant capacity in Trolox equivalent antioxidant capacity (TEAC/ABTS), and total polyphenol content (TPC). Finally, the antimicrobial capacity against different postharvest-pathogenic fungi was measured in direct sample and extract. The nutritional results showed a nutritional profile rich in soluble and insoluble fiber, potassium, calcium, and magnesium, and low in fat. The antioxidant results from the extract showed significant levels of phenols and higher antioxidant capacity from the extracted sample. No positive results were found in the antimicrobial capacity study. Quince by-products could be a potential ingredient in the industry due to their nutritional composition and antioxidant content.

Phytochemical and metagenomic insights into the antioxidant and anticancer properties of Elaeagnus pyriformis wine

AbstractThe luscious fruit‐bearing plant Elaeagnus pyriformis (Hook. f.), sometimes called oleaster or silverberry, is found in northeastern India. Natives from this region consume fruit because it is believed to be nutritious and to offer protection against various diseases. This study aimed to prepare wine from Elaeagnus fruits and assess its nutritional content and antioxidant and anticancer properties in cancer cell lines. GC‒MS (gas chromatography/mass spectrometry) was utilized to determine the active phytocompounds in the wine, which were then docked against cancer‐related proteins. Simultaneously, 16S rRNA metagenomic analysis was conducted to identify the diverse bacterial species present in the wine samples. The results revealed significant amounts of free fatty acids, free amino acids, total sugars, total protein, macroelements, and microelements in Elaeagnus wine (oleaster wine). Oleaster wine exhibited high antioxidant activity, indicating its significant medicinal importance. Eleven putative phytocompounds were identified through GC‒MS analysis and a molecular docking study of these compounds revealed favorable interactions with the studied cancer‐related proteins. A cell line study revealed that the wine possessed noteworthy anticancer activity, supporting its potential medicinal and biological benefits, as demonstrated by the in silico results. Furthermore, metagenomic analysis of the 16S rRNA V3–V4 region revealed that the wine sample and microbial population contained diverse bacterial species, which play a vital role in the anticancer properties. Considering all the in vitro, in silico, and metagenomic data, it can be concluded that the wine offers therapeutic and health benefits.

Nutritional and Phytochemical Composition and Antioxidant Activity of Edible Stems of Smooth Cordgrass (Spartina alterniflora)

Smooth cordgrass (Spartina alterniflora) is a native salt marsh plant along the Atlantic coast but has become an invasive species in coastal regions in China, as well as other areas. Utilizing it for resources has become a control measure in reducing the spread of S. alterniflora. This study assesses the nutritional and phytochemical properties of the edible stems of S. alterniflora collected from three locations in Fujian province, China. The tender stems of S. alterniflora exhibit a rich nutritional profile, with high levels of protein, carbohydrates, and fats, and significant amounts of essential vitamins, minerals, and antioxidants, indicating their potential as a nutritious addition to the diet or forage. In addition, the levels of potential contaminants, including nitrate, nitrite, cadmium, lead, and chromium, are below the established safe thresholds for consumption. Our results provide valuable information for the sustainable utilization of S. alterniflora resources and will contribute to the integrated control of S. alterniflora.