Source Of Functional Ingredients Research Articles

Utilization of Germinated date seeds as a Source of Functional Ingredients in Biscuits

Utilization of Germinated date seeds as a Source of Functional Ingredients in Biscuits

Exploring the Antioxidant and Genoprotective Potential of Salicornia ramosissima Incorporation in the Diet of the European Seabass (Dicentrarchus labrax).

The identification of novel feed materials as a source of functional ingredients is a topical priority in the finfish aquaculture sector. Due to the agrotechnical practices associated and phytochemical profiling, halophytes emerge as a new source of feedstuff for aquafeeds, with the potential to boost productivity and environmental sustainability. Therefore, the present study aimed to assess the potential of Salicornia ramosissima incorporation (2.5, 5, and 10%), for 2 months, in the diet of juvenile European seabass, seeking antioxidant (in the liver, gills, and blood) and genoprotective (DNA and chromosomal integrity in blood) benefits. Halophyte inclusion showed no impairments on growth performance. Moreover, a tissue-specific antioxidant improvement was apparent, namely through the GSH-related defense subsystem, but revealing multiple and complex mechanisms. A genotoxic trigger (regarded as a pro-genoprotective mechanism) was identified in the first month of supplementation. A clear protection of DNA integrity was detected in the second month, for all the supplementation levels (and the most prominent melioration at 10%). Overall, these results pointed out a functionality of S. ramosissima-supplemented diets and a promising way to improve aquaculture practices, also unraveling a complementary novel, low-value raw material, and a path to its valorization.

Микробная биомасса – биоресурс для получения функциональных пищевых ингредиентов (обзор)

Microbial biomass is a promising source of essential macro- and micronutrients to be used in the food industry, e.g., protein, vitamins, essential amino acids, polysaccharide, etc. This article reviews scientific publications on the properties and composition of microbial biomass as a source of functional ingredients, its biological effectiveness, production methods, and composition.
 The review covered research articles published in 2005–2021 and indexed in eLIBRARY.RU, Google Scholar, Scopus, Elsevier, and PubMed. It relied on such general scientific methods as analysis, generalization, and systematization.
 Saccharomyces cerevisiae yeast and Aspergillus mycelial fungi appeared to be the most popular research objects. Most studies concentrated on the chitin-glucan-mannan complex of cell walls and protoplasmic biovaluable protein. Others featured the biocatalytic conversion of microbial polymers with the transfer of biologically valuable components into an enzyme-accessible state. Bioactive ingredients of microbial origin could be divided into sorbents, immunomodulators, neurotransmitters, antioxidants, and anticarcinogenics.
 Microbial fermentolysates are a potential source of bioactive compounds for functional foods. However, the medical and biological properties of their minor bioactive components remain understudied while fermentolysates can yield new functional products fortified with essential amino acids and low-molecular bioactive peptides.

Innovative Fermented Soy Drink with the Sea Buckthorn Syrup and the Probiotics Co-Culture of Lactobacillus Paracasei ssp. Paracasei (L. Casei® 431) and Bifidobacterium Animalis ssp. Lactis (Bb-12®)

The area of functional drink is one of the fastest-growing sectors in the world, be it that it is made from plant-based or non-dairy milk. Sea buckthorn syrup is a source of functional ingredients, with a large spectrum of healthy compounds. The study aimed to investigate the suitability of sea buckthorn syrup as a substrate for Lactobacillus paracasei ssp. paracasei (L. casei® 431) and Bifidobacterium animalis ssp. lactis (Bb-12®) development and fermentation in vegetal soy drink and to evaluate the fermented product (at 30 and 37 °C) in terms of bacterial viability, pH, tithable acidity during fermentation and storage period, water holding capacity, antioxidant capacity, total phenolic contents, sensory analysis and in vitro bio-accessibility. During fermentation, a bacterial concentration around of 109–1010 CFU·mL−1 was found in the soy drink with sea buckthorn syrup and L. casei® 431 and Bb-12®. Antioxidant capacity significantly improved after the fermentation of the soy drinks. On the other hand, through the digestibility of the drinks, the bacterial viability significantly decreased for L. casei® 431 and increased for Bb-12®. Further investigation is required on the concentration of sea buckthorn syrup and probiotic encapsulation methods to comprehend the components responsible for the efficient delivery of bacteria across the gastrointestinal tract.

Light intensity changes and UVB radiation affect peridinin content and antioxidant activity in the Cassiopea andromeda holobiont

IntroductionThe up-side down jellyfish Cassiopea andromeda represents a yet untapped marine species that could be targeted as a new source for functional ingredients, such as natural pigments and antioxidants. Since C. andromeda hosts endosymbiotic dinoflagellates, this jellyfish contains peridinin pigments, which are linked with high antioxidant capacities and many other health-promoting properties. This study investigates the potential to specifically increase the content of peridinin and overall antioxidant activity in C. andromeda, through the targeted application of different photosynthetic active radiation (PAR) intensities and ultraviolet radiation, cultured in fully controlled indoor aquaculture systems.Materials and MethodsIndoor bred C. andromeda specimens were exposed to five different PAR intensities (50, 100, 200, 400 and 800 µmol photons m−2 s−1) and a combined treatment of narrow-band UVB (λ = 285 ± 10 nm) radiation and intermediate (200 µmol photons m−2 s−1) PAR intensity over a period of four weeks. Before the treatment and after two- and four-week treatment intervals, pigment concentrations and antioxidant activity levels were measured using high-performance liquid chromatography (HPLC) and the Trolox Equivalent AntioxidantCapacity (TEAC) assay, respectively. In addition, relative growth rate, umbrella pulsation and photosynthetic efficiency (measured by pulse amplitude modulated fluorometry) of C. andromeda individuals were also monitored throughout the experiment. ResultsChlorophyll a (Chl a) and peridinin (Per) dominated overall pigment content in C. andromeda endosymbionts, chlorophyll c2 and diadinoxanthin were detected in minor amounts. Over the treatment time, Chl a and Per concentrations, measured as µg g−1 jellyfish dry weight and pg microalgae-cell−1, decreased sharply at higher PAR intensities (200 – 800 µmol photons m−2 s−1) compared to the control treatment (100 µmol photons m−2 s−1). After four weeks Chl a and Per concentrations were lowest at the highest PAR intensity (800 µmol photons m−2 s−1) and highest at the lowest PAR intensity (50 µmol photons m−2 s−1). Moreover, the ratio of Chl a and Per showed a relative decrease of Per with increasing PAR intensity. The combined treatment of narrow-band UVB (λ = 285 ± 10 nm) radiation and intermediate (200 µmol photons m−2 s−1) PAR intensity led to significantly elevated Chl a and Per concentrations compared to the 200 µmol photons m−2 s−1 PAR treatment without UVB. Significantly elevated antioxidant activity levels, measured as Trolox Equivalents mmol g−1 jellyfish dry weight, were only detected in UVB exposed C. andromeda, indicating that Chl a and Per did not determine overall antioxidant capacity. The photosynthetic efficiency of C. andromeda endosymbionts was not affected by elevated antioxidant activity. Opposing that, the jellyfish hosts that were exposed to the UVB treatment shrunk drastically, indicating a strong stress response.DiscussionWith this study, we demonstrate for the first time the application potential of PAR intensity manipulations and UVB irradiation, to increase the content of valuable pigments and antioxidants in C. andromeda jellyfish and their endosymbiotic dinoflagellates that live in hospite within the host tissue. Based on these findings, we propose the culture of C. andromeda under fully controlled and light-optimized conditions as new pathway to harness bioproducts and functional ingredients.

Potential of Nutmeg (<em>Myristica fragrans</em> Houtt) Leaf Extracts as a Source of Functional Ingredients with Antibacterial, Antifungal and Antioxidant Activities

Purpose: The objectives of this study were to evaluate inhibition activities of acetone, chloroform, ethanol and hot water extracts of nutmeg (Myristica fragrans Houtt.) leaves against Salmonella enterica, Listeria monocytogenes, Shigella dysenteriae, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Aspergillus niger and, to assess the in vitro antioxidant activities and to discover the active compound profile of chloroform extract of nutmeg leaf. Research Method: Agar well diffusion and agar disc diffusion methods were used to evaluate the antibacterial activity and the antifungal activity of the extracts respectively. Antioxidant activities of the acetone extract were evaluated through DPPH, FRAP, ABTS+ radical scavenging and Ferrous Iron Chelating assays. The total phenolic content (TPC) of the acetone extract was determined using the Folin-Ciocalteu assay. Findings: All the extracts showed inhibitory activity for the tested bacteria at different intensities and it was found that the selection of the extraction solvent is important to get the maximum inhibition against different bacterium. Acetone and chloroform extract (20%) showed the highest inhibition against A. niger (49.42% and 51.52% respectively). Acetone extract showed strong antioxidant activities, 715.78 ±51.09 in FRAP (mg of Trolox /g of leaves), 65.56±0.93 in DPPH (mg of Ascorbic acid /g of leaves), 31.67± 0.49 in ABTS+ (mg of Trolox equivalent/g of leaves), 10.87±1.85 in Ferrous Ion chelating (mg of EDTA/g of leaves) and, higher percentages of total phenolic content of 895.12 ±44.24 TPC (mg GAE /g of leaves). Myristic acid was detected as the major compound (57.36%) in GC-MS analysis and that may be the major compound responsible that offers a great potential to use as antibacterial, antifungal and antioxidant agent of nutmeg leaf. Originality/ Value: Results revealed that the nutmeg leaf possesses marked biological activities and showed a great potential to use for the management of human pathogenic bacteria, plant pathogenic fungi, and oxidative stress-associated chronic diseases.

Valorization of Grape Pomace as a Renewable Source of Techno-Functional and Antioxidant Pectins.

The food industry's increasing demand for new functional ingredients that meet both organoleptic and healthy requirements has driven the exploration of new sources of functional ingredients in agro-industrial by-products. The aim of this work was to valorize grape pomace (Vitis vinifera L. garnacha) as a source of pectins using food-grade extracting agents. Obtained pectins were evaluated for monomeric composition, methyl esterification, molecular weight, water retention, oil-holding capacity, and antioxidant properties. The relatively soft extraction conditions used permitted obtaining low methoxyl pectin (10-42%) enriched in homogalacturonan (38-45%) or rhamnogalacturonan (33-41%) with different branching degrees, molecular weight, and fewer impurities than those found in the scarce previous literature. The relationship between structure and functionality was studied. Among the different pectins obtained, the sample derived from the extraction with sodium citrate could resume the best characteristics, such as pectin purity and higher water retention and oil holding capacity. These results underscore the relevance of grape pomace as a viable alternative source of pectin.

Development of a Fermented Beverage with Chlorella vulgaris Powder on Soybean-Based Fermented Beverage.

The area of functional beverages made from plant-based or non-dairy milk is one of the fastest-growing sectors in the world. The microalgae Chlorella vulgaris is a source of functional ingredients, with a large spectrum of healthy compounds, such as canthaxanthins, astaxanthins, peptides, and oleic acid. The study aimed to investigate the suitability of C. vulgaris biomass as a substrate for Lactobacillus fermentum and Lactobacillus rhamnosus development and fermentation in vegetal soy beverages and to evaluate the fermented product in terms of bacterial viability, antioxidant capacity, and in vitro bio-accessibility. During fermentation, a bacterial concentration of 8.74 log10 CFU/mL was found in the soy beverage with C. vulgaris and L. rhamnosus, and 8.71 log10 CFU/mL in beverage with C. vulgaris and L. fermentum. Polyphenol content and dietary antioxidant capacity significantly improved after fermentation soy drinks. On the other hand, through the digestibility of the beverages, the bacterial viability significantly decreased. To comprehend the components responsible for the efficient delivery of bacteria across the gastrointestinal tract, further investigation is required on probiotic encapsulation methods.

Insight into the Processing, Gelation and Functional Components of Tofu: A Review

Soybeans are a good source of protein and functional nutrition for humans and are used in the production of many foods, such as soymilk and tofu, which are popular in Asia. Soymilk is a beverage with a milky appearance and is produced by grinding soybeans in water; this raw soymilk is then filtered and heated. Soymilk can be used to produce tofu, a gelatinous food, in a process that generally involves coagulating, forming, and pressing soymilk. Tofu is also a source of functional ingredients, such as isoflavones, that have received much attention for their antioxidant properties. These isoflavones bind to soy protein to form soy protein–isoflavone complexes in tofu. In this review, we examined the processing, gelation and functional components of tofu. First, we introduced novel processing technologies (such as thermal and nonthermal processing) and hydrocolloids that affect the rheological property and texture of tofu. Then, because the coagulation and gelation of soymilk are important steps in the tofu manufacturing process, we also described detailed coagulation and gelation mechanisms of soybean proteins in tofu. Finally, we described the functional compounds and ingredients in tofu. This review provides basic knowledge for the further application of novel processing technology in tofu processing.

Valorization of grape by‐products as functional and nutritional ingredients for healthy pasta development

The objective of this study was the utilization of Isabel grape (Vitis labrusca) by-products for the development of grape pomace flour (GPF) as a new food ingredient to incorporate into a nutritional and functional pasta product adding different concentrations of GPF. The incorporation of GPF into the pasta formulation led to obtaining products with higher fiber content, lower firmness, and higher cooking loss of total solids. The antioxidant capacity of pasta samples was increased by incorporating polyphenols from GPF. The highest ORAC and FRAP results were observed in pasta containing GPF, comparing antioxidant activities. The pasta containing 50% GPF showed a good balance between high antioxidant activity and nutritional benefit with good consumer acceptability and potential to become a new functional food. Grape by-product represents a functional ingredient with low cost and a source of dietary fiber and natural antioxidants. Novelty impact statement Food agro-industrial by-products such as grape pomace flour (GPF) can be a source of functional ingredients. Fortification of pasta with GPF increased the antioxidant capacity of cooked pasta, and it was dose-dependent. The incorporation of GPF into the pasta formulation led to products with higher fiber content (up to 31%) and good consumer acceptability.

Особенности получения и применения мицеллярного казеина в технологии молокоемких белковых продуктов

The modern food industry sees raw milk as a source of functional ingredients. Technologies of protein ingredients have a great scientific and practical importance because membrane fractionation methods preserve the native structure and properties of protein components. The resulting proteins have good fat profile, moisture retention, and emulsification characteristics, as well as perform some useful technological functions in food systems. They have no status of food additives and can be applied in various branches of food production. Unfortunately, the Russian food industry has no such technologies of its own. This article introduces some technological recommendations for the p roduction of domestic micellar casein concentrate.
 The research involved skim milk, commercial micellar casein concentrates from various manufacturers, curd samples with 9.0% of fat in dry matter, and Rossiysky cheese produced according to traditional formulation and technology. The experiment relied on standard research methods of physical and chemical analysis to establish the chemical composition of the samples, e.g., fractional composition of skim milk proteins, grain-size distribution, amino acid profile, etc.
 The study involved a comparative analysis of the chemical composition, as well as functional and technological properties of commercial micellar casein concentrates from various manufacturers. A set of experiments made it possible to define the thermal effect on raw material and to predict the prospects for usage of the new technology. Samples with a high ratio of casein:whey proteins and a moderately high heat treatment increased the curd and cheese yield by 10–12% in comparison with the traditional formulation. Samples with the maximal concentration of undenatured milk-serum protein nitrogen increased the yield of protein dairy products by 2–3% in comparison with other samples of micellar casein concentrates. The ratio of casein:whey proteins was 80:20 in skim milk obtained at PJSC Dairy “Voronezhsky”. The optimal pore diameter was ≥ 15 nm. As for the microbiological properties, QMA&OAMO was 6×104 CFU/dm3, and no pathogenic microorganisms were detected.
 Therefore, low-temperature pasteurization proved feasible at ≤ 76 ± 2°C and 10–15 s of hold time. The micellar casein concentrate added certain functional and technological properties to the finished product, depending on the specific application scope. 
 The new technology will enable the domestic food industry to ov ercome the existing import dependence.

Carbohydrate-based functional ingredients derived from starch: Current status and future prospects

With the incidence of chronic diseases such as diabetes increasing worldwide, an increasing appreciation of the link between food and health has led many consumers to seek out functional foods, which are specifically designed to reduce the incidences of chronic diseases. The production of healthy foods has become a major focus of food scientists. Starches are one of the most widely consumed ingredients in foods, being a major source of calories in the human diet, as well as providing valuable functional attributes such as thickening, gelling, and water holding. Starch can also be used to prepare a variety of other functional ingredients, such as maltodextrins, cyclodextrins, resistant starch, and spring dextrins. In this review, the molecular structure, physicochemical properties, and physiological functions of starch-derived functional ingredients are presented. The current status and potential future applications of these ingredients to create healthier foods are also reviewed. • Starch can be used as a source of functional ingredients that can be used to create this new generation of healthy foods. • The molecular structure, physicochemical properties, and physiological functions of starch-derived functional ingredients are presented. • The current status and potential future applications of these ingredients to create healthier foods are reviewed.

Therapeutic activity of fucoidan and carrageenan as marine algal polysaccharides against viruses.

Marine resources are today a renewable source of various compounds that are used in numerous industries. In recent years, considerable attention has been focused on diverse algae or their metabolites to develop several novel bioactive substances. Algae derivatives are defined as a food or part of food that has health benefits and prevention or treatment of disease. Algal sulfated polysaccharides have a high potential as a source of functional ingredients with a wide range of applications in the food and pharmaceutical industries. Fucoidan and carrageenan, as two main seaweed sulfated polysaccharides, possess numerous biological properties. These polysaccharides are highly valuable in food and healthy immune system diet and also can be applied in the pharmaceutical field. They have shown antiviral activity against SARS-CoV-2 causes COVID-19 infection by preventing virus entry into the cell or interfering with viral replication. Thus, they may provide some novel ingredients for the production of healthy functional foods, antiviral supplement formulations, or algal-based treatments for viral respiratory diseases, especially anti-COVID-19 and recommend solutions to this global health problem in the future. This article provides a review of recent researches on immune-boosting food ingredients, the antiviral activity of algae bioactive compounds, fucoidan, and carrageenan, in particular against SARS-CoV-2.

A New Food Ingredient Rich in Bioaccessible (Poly)Phenols (and Glucosinolates) Obtained from Stabilized Broccoli Stalks.

Broccoli (Brassica oleracea var. italica) stalks account for up to 35% of the broccoli harvest remains with the concomitant generation of unused waste that needs recovery to contribute to the sustainability of the system. However, due to its phytochemical composition, rich in bioactive (poly)phenols and glucosinolates, as well as other nutrients, the development of valorization alternatives as a source of functional ingredients must be considered. In this situation, the present work aims to develop/obtain a new ingredient rich in bioactive compounds from broccoli, stabilizing them and reducing their degradation to further guarantee a high bioaccessibility, which has also been studied. The phytochemical profile of lyophilized and thermally treated (low-temperature and descending gradient temperature treatments), together with the digested materials (simulated static in vitro digestion) were analysed by HPLC-PDA-ESI-MSn and UHPLC-3Q-MS/MS. Broccoli stalks and co-products were featured by containing phenolic compounds (mainly hydroxycinnamic acid derivatives and glycosylated flavonols) and glucosinolates. The highest content of organosulfur compounds corresponding to the cores of the broccoli stalks treated by applying a drying descendant temperature gradient (aliphatic 18.05 g/kg dw and indolic 1.61 g/kg dw, on average, while the breakdown products were more abundant in the bark ongoing low temperature drying 11.29 g/kg dw, on average). On the other hand, for phenolics, feruloylquinic, and sinapoylquinic acid derivatives of complete broccoli stalk and bark, were more abundant when applying low-temperature drying (14.48 and 28.22 g/kg dw, on average, respectively), while higher concentrations were found in the core treated with decreasing temperature gradients (9.99 and 26.26 g/kg dw, on average, respectively). When analysing the bioaccessibility of these compounds, it was found that low-temperature stabilization of the core samples provided the material with the highest content of bioactives including antioxidant phenolics (13.6 and 33.9 g/kg dw of feruloylquinic and sinapoylquinic acids, on average, respectively) and sulforaphane (4.1 g/kg dw, on average). These processing options enabled us to obtain a new product or ingredient rich in bioactive and bioaccessible compounds based on broccoli stalks with the potential for antioxidant and anti-inflammatory capacities of interest.

Banana peels as a bioactive ingredient and its potential application in the food industry

• Banana peel is the source of bioactive compounds. • The mechanism of the chemical components of banana peel in combating various diseases or infections rationale further investigation. • Modification of processing conditions minimizes the antinutrient compound in the banana peel. • Banana peels show vast potential as a source of functional ingredients and packaging materials in food products. The use of agricultural by-products as a source of functional ingredients, particularly those from crop plants, has received great interest. Banana (Musa spp.) is a common food crop worldwide, but its peel, similar to other agricultural by-products, is often discarded. Banana peel has the potential to be transformed into functional foods because it is historically consumed as food and medicine in some regions of the world. Scope and approach : Current analysis recaps the nutritional characteristics, bioactive elements and potential health-promoting properties of banana peel and its utilisation in the food industry. Key Findings and Conclusion : The discoveries, particularly on the broad array of bioactive chemical constituents in peel and their related biological activities, seem to rationalise the proposed use of banana peel in several food industries. Banana peel is appreciated for its bioactive components, particularly the phenolic compounds. The major phenolic compounds found in the banana peel are grouped as flavonols, hydroxycinnamic acids, flavan-3-ols, and catecholamines. The incorporation of banana peel into food products enhanced the nutritional content, particularly the dietary fibre and phenolic content. It has been demonstrated that banana peel reduces lipid oxidation, particularly in meat-based products. Despite the nutrients offered by banana peels, this paper discusses the potential anti-nutrient content that must be addressed. From this review, banana peel shows great potential to be developed into beneficial functional foods and nutraceuticals. However, proper regulation and legalisation of bioactive enrichment of food products from the banana peel are required to ensure its safety for human consumption.

Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review.

Goji berries have long been used for their nutritional value and medicinal purposes in Asian countries. In the last two decades, goji berries have become popular around the world and are consumed as a functional food due to wide-range bioactive compounds with health-promoting properties. In addition, they are gaining increased research attention as a source of functional ingredients with potential industrial applications. This review focuses on the antioxidant properties of goji berries, scientific evidence on their health effects based on human interventional studies, safety concerns, goji berry processing technologies, and applications of goji berry-based ingredients in developing functional food products.

Homogenizer-Assisted Extraction of Antioxidative Compounds from Whole Riceberry Flour and Quality Changes After Freeze-Drying Process

The objectives of this study were to determine the optimum conditions for the extraction of whole riceberry flour, and to evaluate the effects of freeze-drying on the phenolic content and antioxidant activity of extracts during 6 weeks of storage. Response surface methodology and factorial experimental design were employed to study the effects of extraction time (10-30 s) and ethanol concentration (40-60%, v/v) on homogenizer-assisted extraction (HAE) of phenolic content and antioxidant activity. The HAE under optimum conditions (20 s and 60%) was able to extract a high phenolic content (76.4±2.0 mg GAE/g dw) and antioxidant activity (88.97±0.97 μmol Trolox/g dw). The accuracy and reliability of the extraction was confirmed and the optimal conditions were determined using response surface methodology and central composite rotatable design. In the case of the freeze-drying process, phenolic content and antioxidant activity decreased by 21.42±0.11 and 32.16±0.87% after 6 weeks storage, respectively. The regression model for the extraction of total phenolic content from riceberry flour that was developed might contribute to large-scale industrial applications aimed at obtaining the optimum extraction conditions by using homogenization methods. This study is a valuable contribution to the fields of adding value to riceberry flour and finding new sources of functional ingredients.

Chemical composition and biological activity of Peucedanum dhana A. Ham essential oil

The essential oil was extracted from Peucedanum dhana A. Ham, which grows in Thailand, using a Clevenger apparatus, resulting in an oil yield of 0.76% w/w. Forty-two compounds were identified using gas chromatography-mass spectrometry. The major compounds were trans-piperitol (51.23%), β-pinene (11.72%), o-cymene (11.12%), γ-terpinene (9.21%), and limonene (4.91%). The antimicrobial activity of the P. dhana essential oil was investigated by measuring the inhibition zone diameter, minimum inhibitory concentration (MIC), and minimum microbicidal concentration (MMC). The inhibition zone diameters of P. dhana essential oil (1000 µg/mL) against tested pathogens ranged from 10.70 to 40.80 mm. Significant antimicrobial activity against tested pathogens was obtained, with MIC and MMC values of 62.50–250 µg/mL and 250–1000 µg/mL, respectively. Escherichia coli, Pseudomonas aeruginosa, and Enterobacter aerogenes exposed to P. dhana essential oil at the MIC were analysed by flow cytometry using propidium iodide (PI) and SYTO9 to assess membrane integrity compared to trans-piperitol and β-pinene. After 24 h, treatments with trans-piperitol resulted in the most significant cell membrane alteration and depolarization followed by P. dhana essential oil and β-pinene, respectively. It was demonstrated that the P. dhana essential oil presented antibacterial action against E. coli, P. aeruginosa, and E. aerogenes. The antioxidant activity of P. dhana essential oil was measured using 2,2-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium (ABTS) scavenging activity assays. The IC50 values obtained from the DPPH and ABTS methods were 9.13 and 9.36 mg/mL, respectively. The cytotoxic effect of P. dhana oil was tested against human colonic adenocarcinoma (SW480), human lung adenocarcinoma (A549), cervical cancer (Hela), and murine fibroblast (3T3L1) cells using the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. The essential oil had cytotoxicity against all cancer cells, with significant cytotoxicity towards SW480 cells. As a control experiment, two pure compounds—trans-piperitol and β-pinene, were also tested for their antimicrobial, antioxidant, and cytotoxic activity. Both compounds showed varied activity in all assays. The results indicate that P. dhana essential oil could be used as a source of functional ingredients in food and pharmaceutical applications.

Effects of cooking over the stability of fatty acids as bioactive compounds in enriched pasta with a fish by‐product

AbstractBackground and objectivesFusilli pasta enriched with sea bass concentrate (Dicentrarchus labrax) was developed with the aim of increasing its content in proteins and especially in polyunsaturated fatty acids (PUFA) like Ω‐3. Pasta made from two types of cereals (wheat and spelt) and fish by‐product with or without a natural antioxidant were cooking prior to consumption, and nutritional and physicochemical characteristics were evaluated.FindingsEnriched developed pasta showed high levels of protein, fat, and fiber, and the fatty acid profiles confirmed a substantial enrichment in bioactive compounds (Ω‐3 fatty acids). The cooking of pasta before consumption was able to reduce bacterial loads guaranteeing food safety and improving nutritional availability. Furthermore, an increase in the MUFA and PUFA content was revealed, which could represent an advantage to offer a better source of functional ingredients (EPA & DHA).ConclusionsThe combination of heat from cooking with formulations containing antioxidants seems to offer a remarkable synergistic effect to preserve unsaturated fatty acids with desirable nutritional properties.Significance and noveltyPasta enriched with bioactive compounds from fish by‐product after cooking treatment before consumption appears to be an effectiveness option to improve healthy human nutrition.

The content of carotenoids in plant fruits of <i>Sorbus</i> L. species and varieties when introduced in the North (Komi Republic)

The paper presents data on the study of the content of carotenoids in plant fruits of different Sorbus species and varieties when introduced in the Komi Republic. As a result of a biochemical analysis, the accumulation of various amounts of carotenoids has been revealed: from 2,6 to 43 mg/%, depending on the species, sample and variety. The author compared the content of this group of substances in raw materials of plants introduced in the Komi Republic with the ones growing in other regions of Russia (Republic of Bashkortostan, Republic of Mordovia, Saratov, Penza, Moscow Region and others). It has been shown that under northern conditions in rowan fruits the value of the total carotenoids prevails in representatives of the Sorbus section with an East Asian range (S. pohuashanensis, S. discolor, S. amurensis), except the Far Eastern species S. sambucifolia. A different content of carotenoids in the plant fruits of S. aucuparia samples has been established: the maximum is in the sample from Yoshkar-Ola, which is 35 times higher than that in S. aucuparia from the Komi Republic. The content of this group of substances in the rowan fruits of the three studied varieties (Businka, Rubinovaya and Sorbinka) has been determined; their predominance in the Sorbinka variety has been shown. The study of the biochemical composition of plant raw materials of mountain ash species and varieties with the highest content of carotenoids when introduced in the North should be continued in order to further assess its qualitative composition and to develop recommendations for its use as a medicinal product, as well as a source of functional ingredients for pharmaceutical and food industries.