Total Antioxidant Activity Research Articles

Karakteristik Sensori dan Fisikokimia Kukis dari Campuran Tepung Mocaf dan Tepung Kulit Buah Naga

To support the goal of zero waste outlined in the sustainable development goals (SDGs), repurposing dragon fruit peel waste presents a promising opportunity. In Indonesia, the high demand for dragon fruit leads to the generation of considerable organic waste. This study explored the use of dragon fruit peel flour, combined with modified cassava (mocaf) flour, as a wheat flour alternative to improve the sensory and chemical properties of gluten-free cookies. The research involved preparing the flours and cookies, followed by conducting sensory, physical, and chemical analyses. A completely randomized design (CRD) was employed, testing five formulations with varying ratios of mocaf flour to dragon fruit peel flour. The results indicated that 73% of panelists preferred the crispiness of cookies containing 25% dragon fruit peel flour, while 60% were satisfied with the color of cookies containing 45% dragon fruit peel flour. Physical analysis showed no significant differences in thickness or bake loss, but there were notable differences in diameter, spread ratio, and color. As the proportion of dragon fruit peel flour increased, the cookies showed significant improvements in chemical characteristics, including higher levels of moisture, ash, fat, protein, and fiber content. Additionally, the content of total phenolics and antioxidant activity increased with higher ratios of dragon fruit peel flour, reaching 1.14 mg GAE/g for total phenolics and 662.64 mg AAE/g for antioxidant activity. FTIR analysis revealed a consistent absorbance pattern across samples, with minor variations in peak intensities at specific wavenumbers. Based on the sensory, physical, and chemical evaluations, cookies containing 45% dragon fruit peel flour were recommended for production.

EFFECT OF ADDITION OF ARUMANIS MANGO (MANGIFERA INDICA) JUICE ON PHYSICOCHEMICAL CHARACTERISTICS OF JELLY CANDY FROM SAFFRON (CROCUSSATIVUS) EXTRACT

This research aimed to determine the effect of addingarumanis mango juice to the characteristics of jelly candyfrom saffron extract. This research was designed using a completely randomized design with 5 treatments namely A(addition of 0% mango juice), B (addition of 2% mango juice), C (addition of 4% mango juice), D (addition of 6%mango juice) and E (addition of 8% mango juice) with 3 repetitions. The data obtained were analyzed statisticallyusing ANOVA (Analysis of Variance) and if they were significantly different, the were continued with the DNMRT(Duncans News Mutiple Range Test) at 5% significance level. The results showed that the addition of mango juice tothe characteristics ofjellycandywas significantlydifferentonwatercontent, ash content,total sugar content,vitamin C, pH value and antioxidant acitvity. The best product based on physical and chemicalanalysis tests was jelly candy with the addition of 4% mango juice with hardness (78.38 N/cm2), moisturecontent (19.79 %), ash content (1.40 %), vitamin C (43.64 mg/100 g), total sugar content (57.33 %), pH value (4.90),and antioxidant activity(47.65 %).

Analysis of Total Phenolics, Flavonoids, and Antioxidant Activity of Cashew Leaf Extract (Anacardium occidentale L.) with Varying Ethanol Concentrations

This study evaluated the effectiveness of various ethanol concentrations (50%, 70%, and 96%) in extracting bioactive compounds from cashew leaves (Anacardium occidentale). Parameters analyzed included total phenolics, total flavonoids, and antioxidant activity using the DPPH and H2O2 methods. The results showed that the 70% ethanol extract produced the highest total phenolic and flavonoid content as well as significant antioxidant activity compared to other ethanol concentrations. This study offers practical insights for pharmaceutical, cosmetic, and nutraceutical industries in selecting the optimal solvents for cashew leaf extraction. Additionally, the analysis showed that the 70% ethanol extract offered an optimal balance between extraction efficiency and antioxidant activity, making it the most efficient solvent for commercial use.

Sodium alginate edible films incorporating cactus pear extract: antimicrobial, chemical, and mechanical properties

The potential benefits of biodegradable and functional food packaging materials have garnered increasing attention in recent years. Sodium alginate (SA), a commonly utilized polysaccharide, is particularly noteworthy for producing biodegradable films for food packaging. This study aimed to investigate SA-based edible films enriched with various proportions of cactus pear peel extract (CPPE). We assessed the films and extracts for total phenolic content, antimicrobial and antioxidant activities, as well as mechanical properties. Cactus pear peels powder (CPPP) exhibited higher contents of total polyphenols (1243.82 mg GAE/100 g), total flavonoids (18.92 mg QE/100 g), and betalains (2.28 mg/100 g). The main constituents detected were catechol, pyrogallol, catechin, and alpha-coumaric acid, with concentrations of 1013.82, 223.45, 148.21, and 101.02 ppm, respectively, contributing about 45.71%, 9.85%, 6.54%, and 4.46% of the total phenolic compounds. The thickness of the SA films increased from 0.220 mm to 0.265 mm. The tensile strength values ranged from 1.98 to 3.12, while the elongation at break values for SA-CPPE films decreased relative to the plain SA film. Moreover, the inclusion of CPPE improved the barrier characteristics (with water vapor permeability values for SA films with 1%, 2%, and 3% CPPE ranging from 0.72 × 10−5 g·h−1·m−1·Pa−1 to 1.68 × 10−5 g·h−1·m−1·Pa−1) and induced variations in flexibility and resistance. The plain SA film did not exhibit any inhibitory activity against bacteria and fungi. However, the inclusion of CPPE in alginate films showed favorable antibacterial properties, which improved progressively with increasing CPPE concentration. These findings highlight the potential of incorporating active alginate-based films in food preservation.

Determination of the effects of novel paraprobiotic supplement of Lactobacillus plantarum on soy dairy-free beverage by physicochemical, antioxidant, sensory analyses, and Raman spectroscopy technique.

Paraprobiotics are inactivated microbial cells that improve the health status of consumers when taken in adequate doses. They can be used instead of probiotics to eliminate disadvantages such as instability in production and storage difficulties. They can also be an alternative nutritional supplement for individuals sensitive to fermented products. In this study, a paraprobiotic supplement obtained from Lactobacillus plantarum was added to a soy dairy-free beverage at two concentrations of 108 and 109 CFU/mL. Then, total soluble solids, pH, color, titratable acidity, antioxidant activity, and total phenolic content of the beverage were measured, and sensory analysis was also performed. The results indicate that paraprobiotic addition significantly increased (p<0.05) the antioxidant activity (75.44±0.23µmol TE/g sample), total phenolic content (834.32±6.69mg GAE/g), protein (3.28±0.18%), fat (2.35±0.06), and ash content (0.57±0.08). These results were also validated using the Raman spectroscopy technique. The paraprobiotic-supplemented soy dairy-free beverage had the highest taste and overall impression values. Since the parabiotic addition did not affect the physicochemical properties of the beverage, manufacturers can develop commercial products containing paraprobiotics without altering the production process. PRACTICAL APPLICATION: Paraprobiotics provide an alternative for individuals sensitive to fermented products but still desire the health benefits of probiotics. They additionally provide practical and technological advantages, including a longer shelf life without a need for a cold chain to preserve the viability and stability of microorganisms. The results of this study can be a reference for the industry to develop food products containing paraprobiotics with increased antioxidative and nutritional properties.

Evaluation of the proximate composition and antioxidant capacity of some seaweeds from the Konkan coast of India

Minerals, antioxidants, and other nutrients that promote health can be found in abundance in seaweeds. In this study, we evaluated the proximate composition and antioxidant capacity of some seaweeds from Konkan coast of India. There were notable differences in the proximate compositions between the species. The highest protein content was found in Pyropia vietnamensis (~49 mg. g−1 dw), whereas the highest carbohydrate (~83 mg. g−1 dw), lipids (56 mg. g−1 dw) and vitamins were found in Stoechospermum marginatum. Total phenolic content (TPC) and antioxidant activity were estimated from a Methanolic extracts. The antioxidant capacity of the seaweeds was evaluated using 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, ABTS (2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid), ferric reducing antioxidant power (FRAP) assay and hydrogen peroxide free radical scavenging activity assay. Folin-Ciocalteu method was used to quantify total phenolic content (TPC), and Ulva fasciata had the highest TPC (24.30 ± 3 mg GAE. g−1 dry weight). In U. fasciata, the antioxidant activity was ~62 %, with an IC50 value of 0.057 ± 0.01 mM. Acanthophora spicifera was found to have a strong reducing power, with an IC50 value 0.012 ± 0.002 mM. H2O2 scavenging activity (~79 %) with an IC50 value of 0.006 ± 0.001 mM and 67 % ABTS radical scavenging activity (IC50 = 0.005) was highest in S. marginatum. Analysis showed that TPC exhibited strong positive correlation with both the ferric reducing antioxidant potential and DPPH antioxidant activity. These results showed that these seaweeds have significant antioxidant capacity and rich nutritional properties, which suggest they could be useful sources of functional ingredients for dietary supplements and other food products.

Study on Antioxidant Activity of Purple Sweet Potato (Ipomoea Batatas) Juice Fermented with Lactobacillus plantarum B1765

Purple sweet potatoes are a source of anthocyanins, which are antioxidants. However, the anthocyanin compounds in purple sweet potatoes are naturally bound in glycosidic form, so their potential as antioxidants is still limited. Fermentation is one method that can be used to degrade glycosidic bonds to liberate free phenolics so that it can increase the antioxidant potential of purple sweet potato. This research aims to study the growth of lactic acid bacteria (LAB), pH, total titratable acid (TAT), phenolic content, anthocyanin content, and antioxidant activity of sweet potato juice (Ipomoea batatas) fermented with Lactobacillus plantarum B1765 starter culture for 0.2, 4,6,8,10,12 and 14 hours. Total LAB was measured using the Total Plate Count (TPC) method, pH was measured using a pH meter, TAT was measured using acid-base titration, total phenolic content (TPC) was measured using the Folline-Ciocalteu method, anthocyanin content used the differential pH method and antioxidant activity was measured using the radical scavenging method 2, 2-diphenyl-1-picrylhydrazyl (DPPH) which is expressed in IC50 values. The results showed that fermentation time affected (p&lt;0.05) total LAB, pH, TAT, phenols, anthocyanin levels, and antioxidant activity in purple sweet potato juice. Total BAL increased to reach an optimum of 2.6 x 108 CFU/mL within 6 hours. However, until the end of fermentation for 14 hours, there was still a decrease in pH to 3.73, an increase in TAT reaching 0.426%, an increase in total phenolics up to 324.21 mg GAE/g, a reduction in anthocyanin levels (13.68 mg/L) and an increase in antioxidant activity with an IC50 of 47 .05 ppm which is classified as very strong. This product meets the Indonesian National Standards for fermented drinks and can potentially be a source of antioxidants.

Potential of sustained deficit irrigation to enhance biological and nutritional quality of pomegranate fruit during storage

BackgroundWhile water availability is important for quality at harvest, it also continues to influence the quality of pomegranates during storage. Reducing the amount of irrigation, in addition to water saving has different effects on bioactive compounds of pomegranate during storage time. This study was conducted to determine the influence of irrigation level on fruit quality changes during storage period of two commercial Iranian pomegranate cultivars (‘Shishecap’ and ‘Malas-Yazdi’). Sustained deficit irrigation (SDI) was applied to plants that received 75% (moderate stress) or 50% (severe stress) of their normal water requirement. A control group received 100% of their water requirement.ResultsAt harvest time and during storage period, fruit weight loss and some biochemical traits such as fruit total soluble solids (TSS), titratable acidity (TA), pH, total phenolic compounds (TPC), total anthocyanins content (TAC), antioxidant activity and vitamin C were measured in pomegranate fruits. Also, the quantity of the produced product was also measured at the time of harvesting. Results indicated that control fruits exhibited more weight loss than those produced under water deficit during the storage period in both years. According to results, fruit TSS, TAC, and antioxidant activity significantly increased during storage period but fruit TA and vitamin C significantly decreased throughout storage period. Also, reduction in irrigation level resulted in a decline in the yield.ConclusionsThis study revealed a crucial link between irrigation level and the quality of pomegranate fruits, despite a reduction in the yield. This included affecting weight loss and the content of bioactive compounds, both at harvest and during storage.

Nanoemulsion of Ethanolic Extract of Sungkai Leaves (Peronema Canescens Jack) for Anti-Acne Therapy.

This study investigates the phytochemical profile, total flavonoid content, antibacterial properties, antioxidant activities, and cytotoxicity effect of nanoemulsion ethanolic extract of Sungkai leaves. The ethanolic extract was formulated into three concentrations: 50, 100, and 150 ppm. Phytochemical screening revealed flavonoids, tannins, alkaloids, steroids, and terpenoids. The total flavonoid content was 90.542, 91.993, and 91.744% for the respective concentrations. Antibacterial activity against Propionibacterium acnes showed inhibition zones of 17.6, 21.2, and 24.1 mm, indicating strong to very strong activity. Antioxidant activities, evaluated using DPPH, ABTS, and FRAP assays, showed IC50 values categorized as very strong. The cytotoxicity test exhibited moderate activity. These findings suggest that Sungkai leaf ethanol extract nanoemulsion has rich bioactive compounds with significant antibacterial and antioxidant properties, along with moderate cytotoxic activity, highlighting its potential for pharmaceutical and cosmetic applications.

Chia gum-gelatin-based encapsulation of chia sprouts phenolic compounds enhanced storage stability, bioavailability, antioxidant, antidiabetic, and antibacterial properties

Chia seeds are currently gaining popularity as functional and healthy foods. The developed chia 7-day sprout phenolic extract (CSP) is an abundant supply of highly concentrated antioxidant phenolic compounds with health-promoting and antibacterial properties. The easy destruction against different environmental changes and low bioavailability of these phenolic compounds are the main limitations of their applications/utilization. This study aims to microencapsulate the phenolic compounds of developed CSP for use as valuable functional food additives. Three microcapsules were prepared using coating materials, chia gum (CG), gelatin (G), and their mixture (CG/G) via the freeze-drying technique. The prepared CG-, CG/G-, and G-microcapsules demonstrated high encapsulation efficiency percentages of 97.0, 98.1, and 94.5%, respectively. They retained most of the CSP-phenolics (91.4–97.2%) and increased total antioxidant activity (108–127.1%). The prepared microcapsules released more CSP-phenolic compounds into the simulated intestinal stage (70–82%) than the gastric stage (15–24%), demonstrating that the coating materials enhance protection during the gastric stage. The produced microcapsules exhibited higher storage stability at 40 °C for 60 days than the non-capsulated CSP, indicating that the encapsulation provided enhanced stability. The prepared microcapsules microstructures showed uniform, smoother surfaces, and hidden micropores compared to their coating material microstructures. In addition, the connection between the functional groups of coating materials and CSP-phenolic compounds was demonstrated by FTIR analysis. The prepared CG-, CG/G-, and G-microcapsules can perfectly inhibit the α-amylase and α-glucosidase activities by 65, 68, 60 and 74, 78, and 70%, respectively, compared to CSP (54, and 66%). The three prepared microcapsules displayed better antibacterial with low MBC values (0.36–0.68 mg ml−1) compared to CSP (0.53–0.74 mg ml−1). The prepared CSP microcapsules can be incorporated into various food products to enhance their antioxidant, antidiabetic, and antibacterial properties.

Elaboration and characterization of Pitaya (hylocereus polyrhizus) witbier craft beer

ABSTRACT Beer is the most consumed alcoholic beverage in the world, containing numerous bioactive compounds. The market has innovated to provide better experiences for consumers, such as the development of craft beers with high levels of antioxidant compounds obtained by incorporating fruits. This study aimed to produce a craft beer of the Witbier type added with pitaya (Hylocereus polyrhizus) pulp in different concentrations, evaluating the effects of this addition on the physical-chemical characteristics, the content of phenolic compounds and the antioxidant activity of the drinks. The beers were analyzed for soluble solids, pH, total acidity, dry matter, mineral matter, foam, color, total phenolic compounds, flavonoid content and antioxidant activity using the FRAP, ABTS and DPPH methods. The soluble solids content decreased from 12°Bx to approximately 7.2°Bx, with higher pitaya concentrations (T2 and T3) showing slightly lower final values compared to control beers. The apparent attenuation and alcohol content were significantly higher in beers with 10% and 20% (v/v) pitaya pulp, reflecting more complete fermentation. Beers with higher pitaya concentrations also exhibited notable changes in color parameters, showing increased redness. Total phenolic content did not show statistical variation between treatments and the control, with values between 410 (T2) and 547 (T3) mg AGE L−1. Antioxidant activity, assessed via FRAP (79.7 mg AGE L−1 (T3)), DPPH (475 mg AGE L−1 (T3)), and ABTS (455 mg α-tocopherol L−1 (T3)) methods, and total flavonoids content (12.6 mg QE L−1 (T3)) increased with higher pitaya levels. Overall, pitaya pulp impacted several beer attributes, particularly affecting fermentation, color, and antioxidant properties.

Effects of Drying Methods on the Phytochemical Contents, Antioxidant Properties, and Anti-Diabetic Activity of Nasturtium officinale R.Br. (Betong Watercress) from Southern Thailand.

Nasturtium officinale R.Br. (Betong watercress) contains high levels of secondary metabolites that offer health benefits. However, fresh-cut watercress has a short shelf life. This study aimed to assess the effect of drying methods on the phytochemical contents, antioxidant activity, and anti-diabetic activity of Betong watercress. The watercress was dried using three methods: roasting (R, 50 °C, 40 min); roasting and drying (RD, 40 min roasting at 50 °C and 1 h drying at 80 °C); and blanching, roasting, and drying (BRD, 30 s blanching at 80 °C, 20 min roasting at 50 °C, and 1 h drying at 80 °C). Aqueous extracts from each drying method were analyzed for total phenolic content, total flavonoid content, total glucosinolate content, antioxidant activities (FRAP, DPPH, and ABTS assays), and α-amylase enzyme inhibition. From the results, the R method provided the highest level of total phenolic, total flavonoid, and total glucosionolate content compared to the RD and BRD methods. Similarly, antioxidant activities and α-amylase enzyme inhibition were highest in the R method, followed by the RD and BRD methods. Our results demonstrate that roasting of Betong watercress without the addition of blanching or drying effectively preserves the phytochemical contents, antioxidant activities, and anti-diabetic activity.

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

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

Polyphenolic Profile and Antioxidant Activity of Whole Grape Juices from Vitis labrusca and Brazilian Hybrid Grapes in Two Training Systems.

The phenolic profile and antioxidant activity of whole grape juices from Vitis labrusca and Brazilian hybrids in two training systems were analyzed. Genotypes of V. labrusca ('Bordô' and 'Isabel') and Brazilian hybrids ('IAC 138-22 Máximo' and 'BRS Violeta') were grafted onto the rootstock 'IAC 766 Campinas' (106-8 'Mgt' × Vitis caribaea) and trained on low and high trellis. After harvest, the grapes were destemmed and the berries macerated in a roller crusher. Following hot extraction without pressurization of the pomace and gentle pressing of the blend (skins, must, and seeds), the juices were bottled in amber glass bottles and pasteurized. The physicochemical and colorimetric parameters of the juices, as well as the levels of flavonoids, phenolic compounds, total monomeric anthocyanins, antioxidant activity, and polyphenolic profile, were evaluated. The juices were also subjected to sensory analysis (CAAE: 65549817.7.0000.5411). There was broad variation in all assessed characteristics. The results obtained demonstrate that the training system and grape genotype used in juice production are highly related to the presence of sugars, acidity, and bioactive compounds. Juices made from 'Bordô', 'IAC 138-22 Máximo' and 'BRS Violeta' grapes stood out from 'Isabel' juices, the main grape variety used in Brazilian juice and wine production. All juices contain bioactive compounds in considerable concentrations, indicating beverages with high antioxidant activity and, consequently, high biological potential, with the use of high trellis in vine cultivation potentially increasing concentrations.

Synergistic potential of co-millinged edible argan oil (Argania spinosa L.) and oregano leaves (Origanum vulgare L.) in food applications

By including oregano (Origanum vulgare L.) leaves (OL) during the extraction process, the nutraceutical benefits of argan oil (AO) can be significantly increased. Thanks to the employed technique (enrichment through extraction), without resorting to organic solvents. The current work aimed at developing of a green enrichment of argan oil with 2 and 5 % of OL. The purpose of this research was to evaluate the effectiveness of adding OL and its impact on AO oxidative stability under accelerated oxidation for four months. AO physicochemical characterization consisted in measuring quality indices, total phenolic contents, antioxidant activity, pigments, and sensory analysis throughout the storage period. In general, AO samples containing OL exhibited increased phenolic, chlorophylls, and carotenoid contents and lower peroxide and p-anisidine values. AO shelf-life was extended thanks to OL, which slowed down the process of lipid complete oxidation. From a sensory standpoint, a rancid taste was found in the unenriched AO, while the taste and color of oregano were more intense in the AOs supplemented with OL at 5 %. This innovative approach boost AO value in various industries and exemplifies the endless possibilities that emerge when we explore the synergy between different natural elements.

Total Polyphenol Content and Antioxidant Activity of Leaves and Fine Roots as Indicators of Drought Resistance in the Native Quercus robur and Alien Quercus rubra

Research Highlights: Environmental abiotic stressors generate secondary stresses in plants, such as osmotic and oxidative stresses, which negatively influence their normal growth, development, and metabolism. Research about other non-enzymatic components with antioxidant capacity has recently focused on polyphenols. However, their role as indicators of drought and shade tolerance in woody species leaves and roots has been poorly explored or was limited to leaves only. Background and Objectives: Under a scenario of increasing drought, understanding the seedling responses in terms of total polyphenols and their antioxidant activity, in particular at the fine root system level, may help to elucidate the native–alien species interaction. Materials and Methods: At the beginning of July, 5-month-old native Quercus robur and alien Quercus rubra seedlings were transferred indoors to the growth chamber and subjected to progressive soil drying for 21 days. Results: The decrease in soil water content was more pronounced for Q. robur (9%) than for Q. rubra (34% of field capacity). Leaf water potential significantly decreased over time in Q. robur but did not differ from the control in Q. rubra. The total polyphenol concentration in Q. robur was markedly lower in the leaves and significantly higher in the fine roots than in Q. rubra. For the leaves, both species showed markedly higher values if well-watered, and the values significantly decreased in response to drought only in Q. rubra. In contrast, the fine root values for both species were markedly higher if droughted and decreased significantly in time only in Q. robur. Differently from the polyphenol concentration, the antioxidant capacity of Q. rubra was always higher in both the leaves and fine roots. Conclusions: The higher antioxidant activity of the alien species Q. rubra revealed by this work, combined with its isohydric behaviour, could further shed some light on our understanding of its competitive performance at the seedling stage against the native Q. robur.

Innovative of cascara as potential in beverage, food and their functional impact: a review

SummaryCascara's beverage and food innovation has sparked interest due to its unique flavour profile and potential health benefits. Cascara drink, which comes from dried coffee pulp husks, offers a distinctive aroma reminiscent of cherry, mango and tamarind. Research has highlighted cascara's high antioxidant content, making it a functional and healthy drink choice. Sensory analysis has shown that cascara drinks exhibit dominant citric acid and black tea flavours with a strong sour aroma, appealing to consumers who enjoy coffee and tea. Furthermore, post‐harvest processing significantly influences the chemical composition of cascara beverages, with different processing methods resulting in varying levels of caffeine, total phenolic compounds and antioxidant activity. This innovation not only offers a refreshing drink but also shows the potential of cascara to be a valuable source of antioxidants with diverse flavour profiles and contributing to the global market.

Integrated Valorization of Fucus spiralis Alga: Polysaccharides and Bioactives for Edible Films and Residues as Biostimulants.

Fucus spp. seaweeds thrive in the cold temperate waters of the northern hemisphere, specifically in the littoral and sublittoral regions along rocky shorelines. Moreover, they are known to be a rich source of bioactive compounds. This study explored the valorization of Fucus spiralis through the extraction of bioactives and polysaccharides (PSs) for food applications and biostimulant use. The bioactives were extracted using microwave hydrodiffusion and gravity (MHG), where the condition of 300 W for 20 min resulted in the highest total phenolic content and antioxidant activity of the extract. Cellular assays confirmed that the extract, at 0.5 mg/mL, was non-cytotoxic to HaCat cells. Polysaccharides (PSs) were extracted from the remaining biomass. The residue from this second extraction contained 1.5% protein and 13.35% carbohydrates. Additionally, the free amino acids and minerals profiles of both solid residues were determined. An edible film was formulated using alginate (2%), PS-rich Fucus spiralis extract (0.5%), and F. spiralis bioactive-rich extract (0.25%). The film demonstrated significant antioxidant properties, with ABTS and DPPH values of 221.460 ± 10.389 and 186.889 ± 36.062 µM TE/mg film, respectively. It also exhibited notable physical characteristics, including high water vapor permeability (11.15 ± 1.55 g.mm.m-2.day-1.kPa-1) and 100% water solubility. The residues from both extractions of Fucus spiralis exhibited biostimulant (BS) effects on seed germination and seedling growth. BSs with PSs enhanced pea germination by 48%, while BSs without PSs increased the root dry weight of rice and tomato by 53% and up to 176%, respectively, as well as the shoot dry weight by up to 38% and up to 74%, respectively. These findings underscore the potential of Fucus spiralis within the framework of a circular economy, wherein both extracted bioactives and post-extraction by-products can be used for sustainable agriculture and food applications.

Changes in the fruits and seeds morphometric, germination, phytochemicals content, and antioxidant capacity in seed ripening of Echinocereus stramineus

Within the cacti family, most studies have focused on the physicochemical characterization of the stems, fruits, and seeds from Mammillaria, Opuntia, Hylocereus, and Stenocereus genera. However, few information is focused on the morphological and physicochemical characterization of the stems, fruits, and seeds of other genera widely distributed in the arid and semiarid zones of the Chihuahuan desert, such as the genus Echinocereus. The objective of this study was to analyze the fruit morphology, morphometry, germination process, and phytochemical content in four stages of seed in fruit ripening from E. stramineus. Morphometric parameters were measured by picking ten fruits and sixty seeds for each ripening stage. The characterization of the germination process included the germination percentage, mean germination time, germination speed, and mean germination speed which were computed 21 days after germination. The quantification of total phenols, flavonoids, tannins, reducing sugars, protein, and antioxidant activity of seeds was determined using colorimetric approaches under basal conditions. The morphometric results revealed a negative correlation between the fruit ripening stage and total mass (r= -0.980, p = 0.020), shell mass (r= -0.986, p = 0.014), pulp mass (r = -0.979, p = 0.021), fruit length (r = -0.978, p = 0.022), fruit width (r = -0.968, p = 0.032) and fruit area (r = -0.960, p = 0.04). The germination characterization process showed a negative association between the fruit ripening stage and the seed germination percentage (r = -0.979, p = 0.021) and between the seed mean germination time and the mean germination speed (r= -0.986, p = 0.014). The content of flavonoids, reducing sugars, proteins, and antioxidant capacity showed significant differences among the four stages of fruit ripening; however, no association was found between seed phytochemical content and the ripening stage. This study provides the first data on seed phytochemicals and information on the germination process of E. stramineus seeds.

Inoculation with Jeotgalicoccus sp. improves nutritional quality and biological value of Eruca sativa by enhancing amino acid and phenolic metabolism and increasing mineral uptake, unsaturated fatty acids, vitamins, and antioxidants.

Plant growth-promoting bacteria (PGPB) are considered a promising tool for triggering the synthesis of bioactive compounds in plants and to produce healthy foods. This study aimed to demonstrate the impact of PGPB on the growth, accumulation of primary and secondary metabolites, biological activities, and nutritional qualities of Eruca sativa (arugula), a key leafy vegetable worldwide. To this end, Jeotgalicoccus sp. (JW0823), was isolated and identified by using partial 16S rDNA-based identification and phylogenetic analysis. The findings revealed that JW0823 significantly boosted plant biomass production by about 45% (P<0.05) and enhanced pigment contents by 47.5% to 83.8%. JW0823-treated plants showed remarkable improvements in their proximate composition and vitamin contents, with vitamin E levels increasing by 161.5%. JW0823 induced the accumulation of bioactive metabolites including antioxidants, vitamins, unsaturated fatty acids, and essential amino acids, thereby improving the nutritional qualities of treated plants. An increase in the amounts of amino acids was recorded, with isoleucine showing the highest increase of 270.2%. This was accompanied by increased activity of the key enzymes involved in amino acid biosynthesis, including glutamine synthase, dihydrodipicolinate synthase, cystathionine γ-synthase, and phenylalanine ammonia-lyase enzymes. Consequently, the total antioxidant and antidiabetic activities of the inoculated plants were enhanced. Additionally, JW0823 improved antimicrobial activity against several pathogenic microorganisms. Overall, the JW0823 treatment is a highly promising method for enhancing the health-promoting properties and biological characteristics of E. sativa, making it a valuable tool for improving the quality of this important leafy vegetable.