Plant-based Functional Foods Research Articles

Functional Food Potential of Chrysanthemum morifolium, Perilla frutescens, and Sophora japonica in Managing Hyperuricemia through Dual Enzyme Inhibition.

Amid growing concerns regarding gout and hyperuricemia associated with high-protein and purine-rich diets, the need for effective prevention and management strategies with minimal side effects has become increasingly critical. This study evaluates the potential of three commonly consumed plant-based functional foods, Chrysanthemum morifolium, Perilla frutescens, and Sophora japonica, inhibiting xanthine oxidase (XO) and adenosine deaminase (ADA), key enzymes in uric acid metabolism. Results from hyperuricemia model mice indicate that this blend significantly reduces serum uric acid levels, mirroring the efficacy of conventional prevention and management strategies such as allopurinol but with fewer adverse effects. Liquid chromatography-mass spectrometry (LC-MS) analysis confirms that flavonoids are the primary bioactive agents, exhibiting a strong affinity for XO. These findings highlight the viability of integrating plant-based functional foods into comprehensive gout management strategies, underscoring their role in enhancing patient health through dietary innovation.

Antibiotic-resistant mutants of lactic acid bacteria: potential food control agents

Background: One of the most pressing challenges facing global agriculture today is the restoration of degraded farmland. Organic fertilisers are increasingly being used as a safer alternative to synthetic forms. The most promising form of environmentally friendly fertiliser is a bioconsortium based on different groups of microorganisms. Lactic acid bacteria (LAB) with high antifungal activity, isolated from Armenian dairy products, can form part of such a bioconsortium and protect plants from phytopathogens. In addition, LAB can be used as a preservative in the food industry due to its GRAS (generally recognised as safe) status. Objective: To obtain antibiotic-resistant pleiotropic lactic acid bacterial mutants with higher antifungal activity and broad-spectrum activity compared to natural strains. Methods: The objects of the study were LAB, whose antifungal activity was studied against phytopathogenic fungi of the genera Penicillium, Aspergillus, Alternaria and Fusarium, which cause crop/food spoilage. To increase antifungal activity, spontaneous pleiotropic mutants resistant to the streptomycin, kanamycin or rifampicin were obtained on the basis of original strains. Results: Among all the LAB tested, Lactobacillus bovis MDC 1061, L. paracasei MDC 10898 and L. buchneri BKM 1599 were selected for their antifungal activity. Based on the latter, 78 antibiotic-resistant mutants with different levels of antifungal activity were obtained. L. bovis MDC 1061 STR-25 and L. buchneri BKM 1599 RIF-7 mutants with up to 98% and 95% inhibition of fungal growth, respectively, were selected as potential food control agents. Conclusion: Antibiotic-resistant mutants L. bovis MDC 1061 STR-25 and L. buchneri BKM 1599 RIF-7 with high antifungal ability and a wide range of its effects were obtained. For the first time, the phenomenon of pleiotropic effect has been used in LAB to improve antifungal activity. After extensive study, these mutants can be used as promising components for creating an effective bioconsortium, as well as a preservative in food production, especially in the case of plant-based functional foods to protect against contamination by fungi. Keywords: lactic acid bacteria, pleiotropic mutants, antifungal activity

Alginate coatings applied on apple cubes as a vehicle for Lacticaseibacillus casei: probiotic viability and overall quality of a new functional product.

Worldwide, vegan and vegetarian lifestyles, as well as food allergies and intolerance (e.g. lactose intolerance and milk protein allergy) demand the development of alternatives to dairy-based probiotic foods. In the present study, probiotic Lacticaseibacillus casei CECT 9104 was added to alginate-based edible coatings enriched with inulin and oligofructose and applied to fresh-cut apple. Microbiological, physicochemical and sensory quality parameters of the apple cubes were monitored during 8 days of refrigerated storage. Lacticaseibacillus casei was tested for its antagonistic effect against inoculated Listeria innocua and Escherichia coli O157:H7. The viability of the probiotic strain during refrigerated storage and after simulated gastrointestinal digestion (GID) was evaluated. After 8 days of storage, 9.52-9.64 log colony-forming units (CFU) g-1 of L. casei were detected in apple samples. The functional apple cubes retained 8.31-8.43 log CFU g-1 of the probiotic after GID, without a significant effect of prebiotic addition. The microbiological quality and nutritional properties were maintained by the use of active coatings, whereas the sensory quality decreased after 8 days of storage. A bactericidal effect was exerted by the probiotic strain loaded in the coating against L. innocua artificially inoculated on apple cubes. Escherichia coli O157:H7 counts were reduced by 2.5 log after 8 days. This study has demonstrated the suitability of apple cubes as an alternative matrix to milk for carrying probiotic L. casei CECT 9104 and prebiotics, offering a promising alternative for the development of plant-based functional foods. © 2024 Society of Chemical Industry.

Efficacy of nanoencapsulated Moringa oleifera L. seeds and Ocimum tenuiflorum L. leaves extracts incorporated in functional soft cheese on streptozotocin-induced diabetic rats

BackgroundIn recent years, there has been significant interest in using various plant-based phytochemicals with exceptional biological activities as nutraceuticals to prevent the development and advancement of diabetes mellitus and its severe consequences. The extracts of Moringa oleifera L. seeds and Ocimum tenuiflorum L. leaves are used in herbal therapy due to their beneficial effects in combating various disorders, notably diabetes mellitus PurposeThe paper aimed to investigate the incorporation of both free Moringa oleifera L. seed extract and Ocimum tenuiflorum L. leaves extract and nanoencapsulated using whey protein isolate cold gelation ultra-filtration cheese as natural plant-based functional foods and explore both free and nano-encapsulated ultra-filtration cheese impacts as a novel application on diabetic rats through nutritional parameters, biochemical parameters, physicochemical parameters, and sensory evaluation. MethodsThirty-six male Sprague-Dawley rats were given only one dose of streptozotocin (35 mg/kg body weight) intraperitoneally. The nutritional and biochemical parameters were assessed. The Moringa oleifera L. seed extract and Ocimum tenuiflorum L. leaves extract were successfully encapsulated, and the best ratio added was 75 mg of both, which gave the best results regarding particle size distribution, surface charge and encapsulation efficiency. ResultsThe Moringa oleifera L. seed extract and Ocimum tenuiflorum L. leaves extract gave the best results regarding particle size distribution, surface charge, and encapsulation efficiency. Their nano-encapsulated forms had increased the total solids, protein, and ash of ultra-filtration cheese. Moringa oleifera L. seed extract and Ocimum tenuiflorum L. leaves extract, nano-encapsulated in ultra-filtration cheese, gave antioxidant activity stability and significantly captured free radicals. The ultra-filtration cheese samples' sensory qualities evaluations received high marks and were suitable for incorporating Moringa oleifera L. seed extract and Ocimum tenuiflorum L. leaves extract nanoparticles in food systems. ConclusionThe nutritional and biochemical parameters confirmed that both nanoencapsulation forms of natural plant sources and functional soft cheese containing nano-encapsulated Moringa oleifera L. seed extract and Ocimum tenuiflorum L. leaves extract demonstrated a potential anti-hyperglycemic effect without any problems.

Application of Plant-Based Hydrocolloids on the Textural Profile of Vegan Gummies Supplemented with Turmeric and Black Pepper.

Gummies belong to a confectionery category characterized by a hydrocolloid, acting as a stabilizer, forming a network to retain a high-moisture sugar syrup, and hydrocolloids play a key role in shaping the visual appeal, flavour release, and texture of the gel network. This study investigates the potential substitution of gelatin in gummies with plant-based hydrocolloids like agar-agar and guar gum. It is also aimed at optimizing the level of functional ingredients like curcumin and piperine in standardized gummies through incorporation of turmeric and black pepper, respectively. These plant-based gelling agents mimic gelatin's chewable, firm, and elastic texture, catering to broader consumption and suitability for versatile use. Consumer interest in healthier diets has spurred the transition towards plant-based functional foods, leading to the replacement of gelatin gummies with plant-based alternatives. Agar-agar significantly influences gummy texture by contributing to firmness, elasticity, and stable gel formation, imparting essential strength and consistency. Guar gum, recognized as a plant-based hydrocolloid, enhances gummy texture, consistency, and moisture retention through thickening and stabilization. While agar-agar and guar gum individually fell short in achieving the desired textural attributes in the gummies, their combined use (1% agar-agar and 5.5% guar gum) yielded optimal chewiness (1,455.12 ± 1.75 N), gumminess (2251.11 ± 2.14 N), and high overall acceptability (8.96), resembling gelatin-based gummies. The optimized formulation included 40% sugar, 2% citric acid, 2% turmeric, and 0.6% black pepper. The developed vegan gummies contained 56.9 ± 0.09 mg/100 g total phenols, 37.27 ± 1.4% antioxidant capacity, 0.054 ± 0.0012% curcumin, and 0.02 ± 0.008% piperine. Consequently, the combined use of agar-agar and guar gum emerged as stable and effective gelling agents, offering an alternative to gelatin for creating turmeric and black pepper-infused gummies with desirable texture and functional attributes.

Different Biological Activities Especially Antioxidants Activity of plants Based Functional Foods for Humans’ Health

This review paper explores the multifaceted roles of functional foods derived from plants in promoting human health. It delves into various biological activities exhibited by these foods, with a particular focus on their antioxidant properties. Through an extensive analysis of scientific literature and research studies, the paper examines how plant-based functional foods contribute to overall well-being, including cardiovascular health, immune function, digestive health, blood sugar regulation, anti-inflammatory effects, and cognitive function. By synthesizing evidence from diverse sources, the paper elucidates the potential of these foods to enhance human health and underscores the importance of incorporating them into dietary patterns for optimal nutrition and disease prevention.

Dietary mung bean as promising food for human health: gut microbiota modulation and insight into factors, regulation, mechanisms and therapeutics-an update.

Plant-based functional foods have gained wider attention in current scenario with mung bean harboring several bioactive compounds with promising gut health benefits and pharmacological importance. Consumption of mung bean has a positive impact on beneficial gut microbes and microbial metabolite production. The effects of dietary mung bean on gut microbial homeostasis and the management of gut-related diseases along with the possible mechanism of action, have been highlighted through this review paving a way for a promising role of dietary mung bean as a functional food in the management of gut-related diseases for example mung bean peptides can help not only in treating prediabetes but also delaying the aging process by targeting the intestinal microflora. In addition, expanding our knowledge of how diets affect host health and disease, including the effects of mung bean dietary components on gut microbiota-derived metabolites, will eventually allow for the development of tailored diets and nutrients.

Understanding the potential of ultrasound as an innovative tool for microbial inactivation, functionalization of plant-based foods, and improvements of functional food potential

This review covers the application and brings perspectives of ultrasound as a tool for microbial inactivation, plant-based foods functionalization, and improvements in their functional food potential. Fruit juices, fruit and vegetable-based products, and dairy alternatives were the main plant-based foods evaluated. Ultrasound could inactivate spoilage and pathogenic micro-organisms when used alone or associated with temperature (thermosonication). Furthermore, it promoted functionalization of plant-based products by increasing the bioactive compounds content (phenolics, flavonoids, carotenoids, anthocyanins, condensed tannins, flavonols, ascorbic acid, minerals, lycopene, oligosaccharides, organic acids, chlorophyll, amino acids, glucoraphanin, and sulforaphane) and their bioaccessibility, and improving the antioxidant and antidiabetic (α-amylase and α-glucosidase inhibitions) properties of the products. Finally, it could increase the functional food potential of plant-based products by improving probiotic growth and promoting the biotransformation of compounds to more bioactive ones. The technological (natural color, increased cloudiness, decreased sedimentation index) and sensory characteristics could also be improved. The ultrasound device, process parameters (processing times, amplitudes, intensity, temperature, nominal power), food matrix, and probiotic characteristics (strain type and growth phase) are factors to be considered for achieving results. Our review summarizes for the first time the potential of ultrasound to functionalize and improve functional food potential of plant-based foods by improving probiotic growth and metabolic activity, increasing bioactive compounds content, bioaccessibility, and functional properties, and improving technological and sensory properties. We highlight opportunities for ultrasound on postbiotic production and the need for more in vitro and in vivo studies. This review is important for the plant-based functional foods area.

Processing of Herbal-Based Natural Products and Functional Foods: A Review

The growing worldwide emphasis on health and wellness, leading to increased demand for natural plant-based ingredients in foods. This shift is driven by concerns over synthetic additives in processed foods, giving rise to the popularity of plant-based functional foods. The global functional food market is projected to reach $275.77 billion by 2025, with a surge in demand for plant-based immune-boosting products due to the COVID-19 pandemic. Malaysian herbs, with their rich history of culinary and traditional use, are gaining attention as functional ingredients. However, their incorporation into food products requires more advanced processing methods and research. Malaysia's biodiversity offers untapped economic potential, and the country's herbal industry is experiencing growth in exports and research investments. Herbal ingredients, containing active phytochemicals, are sometimes referred to as botanical substances and can be incorporated into formulations for functional foods. The review classifies herbal-based food products as herbal medicine, botanical food, or food-drug interphase (FDI). Herbal processing methods are crucial for ensuring the functionality of herbal-based products. Primary processing steps include sorting, cutting, drying, and grinding. Specific processing functions involve retaining active compound contents, enhancing effectiveness, reducing toxicity or side effects, and changing active compound properties or functions. The review also discusses the application of herb combinations in functional foods, highlighting the need for careful consideration of interactions between herbs and other components. Approaches to functional food development in Malaysia include refining existing products, creating new formulations, and integrating novel processing technologies. Future research directions include enhancing bioavailability and functionality of active compounds, exploring nanosystem technology, and incorporating nutrigenomics for disease prevention through dietary interventions.

Different Biological Activities Especially Antioxidant Activity of Plant Based Functional Foods for Human Health

In recent years, the interest in plant-based functional foods with various biological activities, especially antioxidant properties, has grown exponentially due to their potential health benefits. Antioxidants play a crucial role in neutralizing harmful free radicals, which are reactive molecules that can cause cellular damage and contribute to various chronic diseases. Natural antioxidants are abundant in food and medicinal plants. These natural antioxidants, particularly polyphenols and carotenoids, have a variety of biological benefits, including anti-inflammatory, anti-aging, anti-atherosclerosis, and anticancer properties (Xu et al ., 2017). Fruits and vegetables are excellent sources of antioxidants because they contain a variety of antioxidant components. Fruits and vegetables have varying levels of antioxidant activity. Each fruit and vegetable contains a distinct type of antioxidant, and this might vary from species to species as well as climate to climate (Ravimannan et al ., 2017). The paper discusses the underlying principles of oxidative stress and the mechanisms by which antioxidants counteract its effects (Fang et al ., 2002). It delves into the various classes of antioxidants found in plant-based foods, such as polyphenols, carotenoids, flavonoids, vitamins (e.g., vitamin C and E), and trace minerals (e.g., selenium and zinc), explaining their diverse roles in protecting cells from oxidative damage (Peng et al., 2014). In this chapter we emphasize the vital role of plant-based functional foods as a source of natural antioxidants, contributing to the promotion of human health and well-being. Incorporating a diverse array of antioxidant-rich plant foods into the daily diet is crucial for supporting overall health and preventing chronic diseases.

Targeted Application of Functional Foods as Immune Fitness Boosters in the Defense against Viral Infection.

In recent times, the emergence of viral infections, including the SARS-CoV-2 virus, the monkeypox virus, and, most recently, the Langya virus, has highlighted the devastating effects of viral infection on human life. There has been significant progress in the development of efficacious vaccines for the prevention and control of viruses; however, the high rates of viral mutation and transmission necessitate the need for novel methods of control, management, and prevention. In recent years, there has been a shift in public awareness on health and wellbeing, with consumers making significant dietary changes to improve their immunity and overall health. This rising health awareness is driving a global increase in the consumption of functional foods. This review delves into the benefits of functional foods as potential natural means to modulate the host immune system to enhance defense against viral infections. We provide an overview of the functional food market in Europe and discuss the benefits of enhancing immune fitness in high-risk groups, including the elderly, those with obesity, and people with underlying chronic conditions. We also discuss the immunomodulatory mechanisms of key functional foods, including dairy proteins and hydrolysates, plant-based functional foods, fermentates, and foods enriched with vitamin D, zinc, and selenium. Our findings reveal four key immunity boosting mechanisms by functional foods, including inhibition of viral proliferation and binding to host cells, modulation of the innate immune response in macrophages and dendritic cells, enhancement of specific immune responses in T cells and B cells, and promotion of the intestinal barrier function. Overall, this review demonstrates that diet-derived nutrients and functional foods show immense potential to boost viral immunity in high-risk individuals and can be an important approach to improving overall immune health.

Aromatic Plant-Based Functional Foods: A Natural Approach to Manage Cardiovascular Diseases.

Aromatic plants and their essential oils have shown beneficial effects on the cardiovascular system and, therefore, are potential raw materials in the development of functional foods. However, despite their undeniable potential, essential oils present several limitations that need to be addressed, such as stability, poor solubility, undesirable sensory effects, and low bioavailability. The present review provides a current state-of-the-art on the effects of volatile extracts obtained from aromatic plants on the cardiovascular system and focuses on major challenges that need to be addressed to increase their use in food products. Moreover, strategies underway to overcome these limitations are pointed out, thus anticipating a great appreciation of these extracts in the functional food industry.

Beneficial Effects of Plant-Based Diets on Skin Health and Inflammatory Skin Diseases.

The human skin is a crucial organ that protects the organism from the outer environment. Skin integrity and health depend on both extrinsic and intrinsic factors. Intrinsic factors such as aging and genetic background contribute to weakened skin and disease susceptibility. Meanwhile, extrinsic factors including UV radiation, pollution, smoking, humidity, and poor diet also affect skin health and disease. On the other hand, healthy dietary patterns such as plant-based diets have gained popularity as a complementary therapy for skin health. A plant-based diet is defined as all diets based on plant foods, including an abundance of vegetables, fruits, beans, lentils, legumes, nuts, seeds, fungi, and whole grains, with limited or no animal products or processed foods. However, some authors also exclude or limit processed foods in the definition. Recent research has shown that these diets have beneficial effects on inflammatory skin diseases. This review explored the beneficial effects of plant-based diets on inflammatory skin diseases and plant-based functional foods on healthy skin. In conclusion, plant-based diets and plant-based functional foods may have beneficial effects on skin health through the gut microbiome.

Dietary phytochemical and metabolic disease prevention: Focus on plant proteins.

Plant-based functional foods have attracted increasing research interest to validate their use in preventing metabolic disease. Since it is increasingly recognized that inflammation, oxidative stress, and circadian rhythm play vital roles in various metabolic diseases, including diabetes, obesity and non-alcoholic liver disease, plant proteins, protein hydrolysates, and food extracts that intervene in these biological processes are promising dietary supplements to prevent metabolic diseases. Here, we reviewed the recent research on plant-based foods used for metabolic disease prevention and provided new perspectives regarding the current study gaps and future directions in this field.

Antioxidant activity of edible sprouts and phytosterol contents by HPLC/UV analysis

This study evaluated the in vitro radical scavenging activities of edible tree sprouts, particularly those of the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), hydroxyl radical, and singlet oxide radical, to assess their antioxidant activities. Additionally, stigmasterol (ST) and β-sitosterol (BS) were analyzed using HPLC/UV. The edible sprouts of Eleutherococcus senticosus (ESC) and Morus alba (MAB) exhibited the highest DPPH scavenging activity among other edible sprouts. A reverse-phase column was used in an isocratic elution system, after which UV detection was performed at 210 nm. ST and BS analyses indicated that ESC sprouts contained the highest amounts of ST (9.99 mg·g− 1 extract), whereas MAB sprouts contained the highest concentrations of BS (14.69 mg·g− 1 extract). In conclusion, the highest antioxidant activity was observed in the edible sprouts with the highest phytosterol content. Therefore, our findings provide a theoretical basis for the development of plant-based functional foods or supplements with antioxidant properties.

Effect of plant-based functional foods for the protection against salt-induced endothelial dysfunction

This study aimed to compare the efficacy of four formulations of plant-based functional foods on the protection against salt-induced endothelial dysfunction. A randomized crossover design was employed. Ten healthy subjects were recruited, and on five separate occasions they received, in random sequence one of the following 5 treatments: 250 mL of plain water (control) alone, and with beetroot powder, celery powder, green tea extract or beetroot powder with green tea extract prior to consuming 150 mL of high-salt chicken broth. Flow-mediated dilation (FMD), blood pressure (BP), heart rate (HR) and pulse-wave velocity (PWV) were measured at fasting and at 30, 60, 90 and 120 min postprandial. Comparing with control, beetroot supplementation led to a significantly increased HR at 30, 60 and 90 min postprandially ( P = 0.025, 0.004, < 0.001, respectively). No significant difference was observed for FMD, BP and PWV between control and any of the treatments. Salt reduction may still be the most effective strategy to improve vascular health. • Plant-based foods may protect against salt-induced endothelial dysfunction (SED) • This is thought to be due to their high NO and/or antioxidant activity • Our results showed foods high in these compounds were unable to revert SED • Salt reduction may still be the most effective strategy to improve vascular health

A Comprehensive Review on Therapeutic Perspectives of Phytosterols in Insulin Resistance: A Mechanistic Approach.

Natural products in the form of functional foods have become increasingly popular due to their protective effects against life-threatening diseases, low risk of adverse effects, affordability, and accessibility. Plant components such as phytosterol, in particular, have drawn a lot of press recently due to a link between their consumption and a modest incidence of global problems, such as Type 2 Diabetes mellitus (T2DM), cancer, and cardiovascular disease. In the management of diet-related metabolic diseases, such as T2DM and cardiovascular disorders, these plant-based functional foods and nutritional supplements have unquestionably led the market in terms of cost-effectiveness, therapeutic efficacy, and safety. Diabetes mellitus is a metabolic disorder categoriszed by high blood sugar and insulin resistance, which influence major metabolic organs, such as the liver, adipose tissue, and skeletal muscle. These chronic hyperglycemia fallouts result in decreased glucose consumption by body cells, increased fat mobilisation from fat storage cells, and protein depletion in human tissues, keeping the tissues in a state of crisis. In addition, functional foods such as phytosterols improve the body’s healing process from these crises by promoting a proper physiological metabolism and cellular activities. They are plant-derived steroid molecules having structure and function similar to cholesterol, which is found in vegetables, grains, nuts, olive oil, wood pulp, legumes, cereals, and leaves, and are abundant in nature, along with phytosterol derivatives. The most copious phytosterols seen in the human diet are sitosterol, stigmasterol, and campesterol, which can be found in free form, as fatty acid/cinnamic acid esters or as glycosides processed by pancreatic enzymes. Accumulating evidence reveals that phytosterols and diets enriched with them can control glucose and lipid metabolism, as well as insulin resistance. Despite this, few studies on the advantages of sterol control in diabetes care have been published. As a basis, the primary objective of this review is to convey extensive updated information on the possibility of managing diabetes and associated complications with sterol-rich foods in molecular aspects.

Development of Functional Candy with Banana, Ginger and Skim Milk Powder as a Source of Phenolics and Antioxidants

The present pandemic situation has increased the demand for plant-based functional foods that enhancing the immunity of all aged groups against COVID-19. This factor has led to innovation in confectionery market because healthy and good quality confectionery products are lacking. In this study, an attempt has been made to develop functional candy from various combinations of banana, ginger, skim milk powder, and honey at 2-10% and evaluated its sensory, nutraceutical, functional properties and microbial stability for 60 days. Among various combinations of banana and ginger pulp, candy prepared from 96:6 w/w (banana: ginger) ratio was found better than other combinations in respect to organoleptic and nutritional quality. Ginger and skim milk powder addition increased the contents of protein (4.54%), ash (2.82%), phenolic (8.59 mgGAE/g), flavonoid (2.43 mQ/g), and antioxidant activity (36.15% DPPH activity) of functional candy. Microbial studies of functional candy revealed it could be stored up to 60 days without microbial contamination and acceptable by the consumer. The cost of functional candy was Rs.1.53 per candy, which was less than market candy. This study showed that candy manufactured from banana, ginger, skim milk powder, and honey was nutritionally and economical improved with acceptable sensory properties. Developed functional candy increases the market's revenue and enables confectionary market to develop a new candy type.

Study of Making Yogurt From Peanut (Arachis hypogaea L.) With The Addition of Coconut Water and Skim Milk

Abstract- Plant-based functional foods has been highly developed in recent years. Peanut (Arachis hypogaea L.) can be used as functional drink that substitute for cow's milk. This study aimed to determine the effect of ratio (peanut milk and coconut water) and skim milk concentration on the quality of peanut yogurt. Yogurt was made by mixing peanut milk with coconut water and adding skim milk. The ratio of peanut milk and coconut water (50% : 50% and 75% : 25% v/v) and skim milk concentration (0%, 1% and 2% w/v). Fermentation was carried out at room temperature for 12 hours using commercial yogurt starter culture. Peanut yogurt analysis included of total LAB, pH, total acid and organoleptic. The data obtained were tabulated and presented descriptively. The best peanut yogurt was obtained in the ratio of peanut milk and coconut water (75%: 25%) and the addition of 2% skim milk which showed total LAB, pH and total acid were 9.2 x 109 CFU/mL, 2.8 and 0.37% respectively.

Utilization of Nanotechnology to Improve the Application and Bioavailability of Phytochemicals Derived from Waste Streams.

Phytochemicals are relatively small molecular species found in edible plants that may exhibit a diverse range of techno- and biofunctional attributes. In particular, there has been great interest in the identification, isolation, and utilization of dietary phytochemicals that can be used as natural pigments, antioxidants, or antimicrobials or that may improve human health and wellbeing by preventing chronic diseases, such as cardiovascular diseases, diabetes, obesity, and cancer. Relatively high levels of these phytochemicals are often present in the waste streams produced by the food and agriculture industry, such as the peels, stems, roots, or leaves of plants, that are normally discarded or turned into animal foods. From an economic and environmental perspective, it would be advantageous to convert these waste streams into value-added functional ingredients, which is consistent with the creation of a more circular economy. Bioactive phytochemicals can be isolated from agricultural and food waste streams using green extraction methods and then incorporated into plant-based functional foods or biodegradable active packaging materials. The utilization of phytochemicals in the food industry is often challenging. They may chemically degrade in the presence of light, heat, oxygen, and some pH conditions, thereby altering their biological activity. They may have low solubility in aqueous solutions and gastrointestinal fluids, thereby making them difficult to introduce into foods and leading to a low bioavailability. These challenges can sometimes be overcome using nanoencapsulation, which involves trapping the phytochemicals inside tiny food-grade particles. These nanoparticles may be assembled from edible lipids, proteins, carbohydrates, and/or surfactants and include nanoemulsions, solid lipid nanoparticles, nanoliposomes, and biopolymer nanoparticles. In this manuscript, we review a number of important phytochemicals and nanoencapsulation methods used to improve their efficacy.