RSM and ANN-based Optimization of Ultrasound-assisted Extraction of Functional Components from Olive Fruit (cv Arbequina): Assessment of Antioxidant Attributes and GC-MS Profiling.

The current study proposes an optimized ethanolic extraction for the efficient recovery of high-value components from Pakistani olives (cv. Arbequina) using response surface methodology (RSM) and artificial neural networking (ANN). The extracts were investigated for antioxidant properties and GC-MS metabolite profiling.  Four factors such as time, temperature, solvent concentration, and solute weight (g/100 mL) were utilized as independent variables for determining the response (% yield).  The results obtained under optimum extraction conditions such as duration (25 min), temperature (45°C), solvent concentration (65%; ethanol: water v/v), and solute (7.50 g) indicated an extract yield of 40.96% from Arbiquina olives. The analysis of variance (ANOVA) for the RSM model showed significant p-values and a correlation coefficient (R2) of 0.9960, confirming model reliability.  The multilayer perceptron architecture was used in ANN, and the results were fairly consistent with the experimental findings. Arbequina olive extract (AOE) demonstrated significant antioxidant ability in terms of total phenolics, total flavonoid concentration, and DPPH radical scavenging. The GC-MS analysis of AOE revealed the presence of several bioactives, including oleic acid (36.22%), hydroxytyrosol (3.95%), tyrosol (3.32%), ß-sitosterol (2.10%), squalene (1.10%), sinapic acid (0.67%), α-tocopherol (0.66%), vanillic acid (0.56%), 3,5-di-tert-butylcatechol (0.31%), and quercetin.

A review: Interactions between protein from blue foods and functional components in delivery systems: Function exertion and transmembrane transport by in vitro digestion/cells model.

Functional compounds (FCs) had some functions, which are affected easily by digestion and transmembrane transport leading to low absorption rates, such as lutein, quercetin, xylo-oligosaccharide. Protein from blue foods is a potential bioactive compound, which had higher bioavailability, especially for bioactive peptides (BBPs). The BBPs has great limitations, especially the variability under pepsin digestion. However, the limitation of single FCs and BBPs in bioavailability might can be complemented by mixture of different bioactive compounds. Therefore, this review provides an in-depth study on the function and mechanism of different FCs/BBPs and their mixtures. Specifically, digestion effect of mixtures on function and transmembrane transport mechanisms of different bioactive compounds were exhibited to elaborate interactions between BBPs and FCs in delivery systems (function and bioavailability). Combination of FCs/BBPs could enhance bioactive compounds function by mutual complement of function mechanisms, as well as improving the function after digestion by regulating digestion process. Moreover, transmembrane absorption and transport of FCs/BBPs also could be facilitated by mixtures due to complement of transmembrane mechanism (endocytosis, protein channels, cell bypass way). This manuscript lays a foundation for the development of active ingredient bioavailability in functional food processing.

Changes and biotransformation mechanism of main functional compounds during kombucha fermentation by the pure cultured tea fungus.

Kombucha was fermented by the pure cultured tea fungus, and the changes of functional compounds and their transformation were explored. After fermentation, the contents of total polyphenols, total flavonoids, quercetin, kaempferol and catechins respectively enhanced by 77.14%, 69.23%, 89.11%, 70.32% and 45.77% compared with the control, while flavonol glycosides reduced by 38.98%. The bioavailability of polyphenols and flavonoids respectively increased by 29.52% and 740.6%, and DPPH and ABTS respectively increased by 43.81% and 35.08% compared with the control. Correlation analysis showed that microorganisms and the antioxidant activity were highly positive correlation with total polyphenols, total flavonoids, EGC, EC, EGCG, ECG, quercetin and kaempferol, and negative correlation with kaempferol-3-glucoside. The constructed models confirmed that organic acids were more likely to damage the structure of tea leaves, and enzymes (polygalacturonidase and tannase) and solvents (acids, alcohols and esters) had a synergistic effect on the biotransformation of functional compounds.

Comparison of physiologically functional compounds in Sika deer Cervus nippon meats obtained from different regions in Japan.

In Japan, the promotion of effective use of many wild deer as food resource has been conducted. However, they are not necessarily utilized effectively. Thus, we focused physiologically functional compounds to find characteristics of Sika deer meats (commercially available) obtained from different regions such as Hokkaido, Wakayama, Tokushima, and Miyazaki prefectures in Japan, making it a valuable resource for future studies and applications. The amount of carnosine, anserine, and balenine in muscle of deer from Wakayama prefecture was significantly lower than that in muscle of deer from other prefectures. The differences of amount of imidazole dipeptides in different prefectures seems to be caused by feed, rearing environment, and breed. The amount of carnitine in deer meat from Hokkaido was significantly lower than that in muscle of deer from other prefectures, while the amount of acetyl-carnitine in deer meat from Miyazaki prefectures was significantly higher than that from other prefectures. The amounts of glutamine, ornithine, and 3-methylhistidine in muscles of deer from Wakayama prefectures were significantly higher than those in muscle of deer from other prefectures. These results might be caused by differences in feeding habits, habitat, the muscle types, and subspecies of deer obtained from four regions in Japan.

Gelatin/dextran active films incorporated with cinnamaldehyde and α-tocopherol for scallop (Patinopecten yessoensis) adductor muscle preservation.

Scallops are rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid but perishable due to their microbial growth and lipid oxidation. In this study, gelatin/dextran films containing cinnamaldehyde and α-tocopherol (0% + 0%, 0.3% + 0.3%, 0.6% + 0.6%, 0.9% + 0.9%, and 1.2% + 1.2%, w/w) as active fillers were developed by solution casting method, and their preservation effects on scallop adductor muscle refrigerated at 4°C for 0, 3, 6, 9, and 12 days were evaluated. Inclusion of the two active fillers did not influence the thermal stability of the films but created heterogenous and discontinuous film microstructure and increased the film hydrophobicity. Increase in the concentrations of active fillers lowered the mechanical properties and water vapor permeability of the films but increased their crystallinity, thickness, water contact angle, opacity, antibacterial property, and antioxidant property. The longest release times for both cinnamaldehyde and α-tocopherol were found in 95% (v/v) ethanol solution. The gelatin/dextran films containing 1.2% (w/w) of active fillers (Gelatin [Ge]/Dextran [Dx]/1.2 film) improved the chemical stability of refrigerated scallop adductor muscle. The total viable count (TVC) of the unpackaged scallop adductor muscle exceeded the recommended limit of 7 lg CFU/g on day 6 (7.07 ± 0.50 lg CFU/g), whereas the TVC of the Ge/Dx/1.2 film-packaged scallop adductor muscle was still below the limit on day 9 (5.60 ± 0.50 lg CFU/g). Thus, the Ge/Dx/1.2 film can extend the shelf life of refrigerated scallop adductor muscle by at least 3 days. Overall, the developed gelatin/dextran active packaging films are promising for the preservation of aquatic food products.

Sustainable strategies for using natural extracts in smart food packaging.

The growing demand for sustainable and eco-friendly food packaging has prompted research on innovative solutions to environmental and consumer health issues. To enhance the properties of smart packaging, the incorporation of bioactive compounds derived from various natural sources has attracted considerable interest because of their functional properties, including antioxidant and antimicrobial effects. However, extracting these compounds from natural sources poses challenges because of their complex chemical structures and low concentrations. Traditional extraction methods are often environmentally harmful, expensive and time-consuming. Thus, green extraction techniques have emerged as promising alternatives, offering sustainable and eco-friendly approaches that minimise the use of hazardous solvents and reduce environmental impact. This review explores cutting-edge research on the green extraction of bioactive compounds and their incorporation into smart packaging systems in the last 10 years. Then, an overview of bioactive compounds, green extraction techniques, integrated techniques, green extraction solvents and their application in smart packaging was provided, and the impact of bioactive compounds incorporated in smart packaging on the shelf lives of food products was explored. Furthermore, it highlights the challenges and opportunities within this field and presents recommendations for future research, aiming to contribute to the advancement of sustainable and efficient smart packaging solutions.

Bioactive Constituents in Cold-Pressed Plant Oils: Their Structure, Bioactivity and Chromatographic Analysis.

Cold-pressed oils are oils prepared from pressing plant materials with a screw or hydraulic press, yielding oils with little contamination of harmful chemicals and high content of nutrients and functional constituents. Cold-pressed oils have gained increasing recognition as food supplements for preventing and ameliorating body deterioration due to ageing and the progression of lifestyle diseases or non-communicable diseases. This article aimed to review their structure, bioactivity, and chromatographic analysis of the mostly found functional compounds in cold-pressed oils, including phytosterols, carotenoids, tocols (tocopherols and tocotrienols), phenolic compounds (flavonoids, phenolic acids, tannins, stilbenes, and lignans), and squalene.

Unraveling the potential nutritional benefits of fermented date syrup waste: Untargeted metabolomics and carbohydrate metabolites of in vitro digested fraction.

Valorization of fruit by-products is a crucial area of research for the development of innovative bio-based products. This study investigated the physicochemical properties and health-promoting benefits of date syrup waste, both fermented by Pichia cecembensis or Pichia kudriavzevii (FDSW), and unfermented (CDSW). Metabolomics profiles of these samples were identified post in vitro digestion. FDSW exhibited 42 volatile compounds, including 9 new ones, and contained (-)-epicatechin, tyrosol, and gallic acid. Bioaccessible fractions of FDSW demonstrated substantial α-amylase inhibition, with percentages of 40.7 % and 53.9 %, respectively. FDSW displayed superior cytotoxicity against Caco2 and MCF-7 cancer cell lines, with an average of âˆ¼75 % and 56 %, respectively. Untargeted metabolomics analysis revealed an increase in secondary metabolites, totaling 27 metabolites. LC-QTOF analysis of bioaccessible carbohydrate metabolites in FDSW identified two phytochemical groups, alkaloids, and terpenoids. This study underscores the potential of FDSW for producing value-added bio-based products with desirable characteristics and health benefits.

Valorization of fruit and vegetable processing by-products/wastes.

Fruit and vegetable processing by-products and wastes are of great importance due to their high production volumes and their composition containing different functional compounds. Particularly, apple, grape, citrus, and tomato pomaces, potato peel, olive mill wastewater, olive pomace and olive leaves are the main by-products that are produced during processing. Besides conventional techniques, ultrasound-assisted extraction, microwave-assisted extraction, pressurized liquid extraction (sub-critical water extraction), supercritical fluid extraction, enzyme-assisted extraction, and fermentation are emerging tools for the recovery of target compounds. On the other hand, in the view of valorization, it is possible to use them in active packaging applications, as a source of bioactive compound (oil, phenolics, carotenoids), as functional ingredients and as biofertilizer and biogas sources. This chapter explains the production of fruit and vegetable processing by-products/wastes. Moreover, the valorization of functional compounds recovered from the fruit and vegetable by-products and wastes is evaluated in detail by emphasizing the type of the by-products/wastes, functional compounds obtained from these by-products/wastes, their extraction conditions and application areas.

Ultrasonic pre-treatment to enhance drying of potentially probiotic guava (Psidium guajava): Impact on drying kinetics, Lacticaseibacillus rhamnosus GG viability, and functional quality.

This study aimed to evaluate the effects of ultrasound (US) on the drying acceleration of potentially probiotic guava, including its impact on drying kinetics, probiotic (Lacticaseibacillus rhamnosus GG) viability, and functional quality of the product during drying. To perform US pre-treatments, one group of samples were first pre-treated by US (38 W/L, 25 kHz) for 15 and 30 min and then immersed in the probiotic solution for 15 or 30 min, and another group of samples were submerged in the probiotic solution simultaneously applying US (US-assisted) for 15 and 30 min. After pre-treatments, the samples were convectively dried at 60 °C. Based on the results, all US pre-treatments improved the drying rate (up to 59%) and reduced the drying time (up to 31%) to reach 25% moisture compared to non-sonicated samples. The reduction in drying time (from ∼6 h to ∼4 h for US pre-treated samples) was crucial for maintaining the probiotic viability in the dehydrated guavas. These samples showed counts of 6.15 to 7.00 CFU∙g-1 after 4 h, while the control samples reached counts of 4.17 to 4.45 CFU∙g-1 after 6 h. US pre-treatment did not affect the color parameters of the samples before drying (p > 0.05). The functional compounds were reduced during drying (p < 0.05), however, all US pre-treated samples had lower reductions in vitamin C content (up to 20%), phenolic compounds (up to 41%) and antioxidant capacity (up to 47%) compared to control samples (up to 52%, 81% and 61%, respectively). Therefore, US pre-treatment (highlighting the US-assisted probiotic incorporation for 30 min) reduced the drying time for guava slices and minimized the thermal impact on probiotic viability and functional compounds, being a strategy to produce potentially probiotic dehydrated guava.

Ganoderma lucidum Mycelia Mass and Bioactive Compounds Production through Grape Pomace and Cheese Whey Valorization.

Numerous compounds obtained from the medicinal mushroom Ganoderma lucidum have evidenced renowned bioactive characteristics. Controlled fermentation to generate fungal mycelia confers several advantages, specifically when the valorization of agro-industrial streams as fermentation feedstocks is included. Submerged fermentation of a newly isolated Greek strain of G. lucidum was performed using conventional synthetic media and, also, grape pomace extract (GPE) and cheese whey permeate (CWP) under static and shaking conditions. Under shaking conditions, maximum biomass with GPE and supplementation with organic nitrogen reached 17.8 g/L. The addition of an elicitor in CWP resulted in a significant improvement in biomass production that exceeded synthetic media. Overall, agitation demonstrated a positive impact on biomass productivity and, therefore, on process optimization. Crude intracellular and extracellular polysaccharides were extracted and evaluated regarding antioxidant activity and polysaccharide and protein content. FTIR analysis confirmed the preliminary chemical characterization of the crude extracts. This study introduces the design of a bioprocessing scenario to utilize food industry by-products as onset feedstocks for fungal bioconversions to obtain potential bioactive molecules within the concept of bioeconomy.

Moringa oleifera and Propolis in Cattle Nutrition: Characterization of Metabolic Activities in the Rumen In Vitro.

Moringa oleifera by-products such as seed cake and leaves are protein-rich ingredients, while raw propolis has the potential to influence ruminal protein metabolism. These substances are also known to be sources of functional compounds. With these properties, they could modulate ruminal fermentation activities. Using the rumen simulation technique, we investigated ruminal fermentation and the antioxidant properties of four dietary treatments. These included a control diet (CON) without supplementation; the CON diet top-dressed on a dry matter (DM) basis, either with moringa seed cake (MSC, containing 49% crude protein (CP)), moringa leaf powder (ML, containing 28% CP), or raw propolis (PRO, 3% CP). MSC, ML, and PRO accounted for 3.8, 7.4, and 0.1% of the total diet DM, respectively. Both ML and MSC resulted in 14 and 27% more ammonia concentration, respectively than CON and PRO (p < 0.05). MSC increased the propionate percentage at the expense of acetate (p < 0.05). Both ML and MSC decreased methane percentages by 7 and 10%, respectively, compared to CON (p < 0.05). The antioxidant capacity of the moringa seed cake, moringa leaf powder, and raw propolis were 1.14, 0.56, and 8.56 mg Trolox/g DM, respectively. However, such differences were not evident in the fermentation fluid. In conclusion, the supplementation of moringa seed cake desirably modulates rumen microbial activities related to protein and carbohydrate metabolism.

Targeting Virulence Factors of Candida albicans with Natural Products.

Natural products derived from natural resources, including nutritional functional food, play an important role in human health. In recent years, the study of anti-fungal and other properties of agri-foods and derived functional compounds has been a hot research topic. Candida albicans is a parasitic fungus that thrives on human mucosal surfaces, which are colonized through opportunistic infection. It is the most prevalent cause of invasive fungal infection in immunocompromised individuals, resulting in a wide variety of clinical symptoms. Moreover, the efficacy of classical therapeutic medications such as fluconazole is often limited by the development of resistance. There is an ongoing need for the development of novel and effective antifungal therapy and medications. Infection of C. albicans is influenced by a great quantity of virulence factors, like adhesion, invasion-promoting enzymes, mycelial growth, and phenotypic change, and among others. Furthermore, various natural products especially from food sources that target C. albicans virulence factors have been researched, providing promising prospects for C. albicans prevention and treatment. In this review, we discuss the virulence factors of C. albicans and how functional foods and derived functional compounds affect them. Our hope is that this review will stimulate additional thoughts and suggestions regarding nutritional functional food and therapeutic development for patients afflicted with C. albicans.

Carbon Black Functionalized with Naturally Occurring Compounds in Water Phase for Electrochemical Sensing of Antioxidant Compounds.

A new sustainable route to nanodispersed and functionalized carbon black in water phase (W-CB) is proposed. The sonochemical strategy exploits ultrasounds to disaggregate the CB, while two selected functional naturally derived compounds, sodium cholate (SC) and rosmarinic acid (RA), act as stabilizing agents ensuring dispersibility in water adhering onto the CB nanoparticles' surface. Strategically, the CB-RA compound is used to drive the AuNPs self-assembling at room temperature, resulting in a CB surface that is nanodecorated; further, this is achieved without the need for additional reagents. Electrochemical sensors based on the proposed nanomaterials are realized and characterized both morphologically and electrochemically. The W-CBs' electroanalytical potential is proved in the anodic and cathodic window using caffeic acid (CF) and hydroquinone (HQ), two antioxidant compounds that are significant for food and the environment. For both antioxidants, repeatable (RSD ≤ 3.3%; n = 10) and reproducible (RSD ≤ 3.8%; n = 3) electroanalysis results were obtained, achieving nanomolar detection limits (CF: 29 nM; HQ: 44 nM). CF and HQ are successfully determined in food and environmental samples (recoveries 97-113%), and also in the presence of other phenolic classes and HQ structural isomers. The water dispersibility of the proposed materials can be an opportunity for (bio) sensor fabrication and sustainable device realization.

Sustainable Food Systems: The Case of Functional Compounds towards the Development of Clean Label Food Products.

The addition of natural components with functional properties in novel food formulations confers one of the main challenges that the modern food industry is called to face. New EU directives and the global turn to circular economy models are also pressing the agro-industrial sector to adopt cradle-to-cradle approaches for their by-products and waste streams. This review aims to present the concept of "sustainable functional compounds", emphasizing on some main bioactive compounds that could be recovered or biotechnologically produced from renewable resources. Herein, and in view of their efficient and "greener" production and extraction, emerging technologies, together with their possible advantages or drawbacks, are presented and discussed. Μodern examples of novel, clean label food products that are composed of sustainable functional compounds are summarized. Finally, some action plans towards the establishment of sustainable food systems are suggested.

Bioactive compounds recovered from apple pomace as ingredient in cider processing: monitoring of compounds during fermentation.

The apple pomace-industrial residue of apple beverages manufacture-presents 42-58% of the phenolic content of fresh fruit. As the phenolic composition influences the quality of ciders, it is very relevant to monitor the evolution of these compounds during the industrial process. Therefore, this research aim was to monitor the cider composition with the addition of phenolic extract from apple pomace during the fermentation. Two treatments, S1 (without extract) and S2 (with added extract), were evaluated during 15 days of fermentation. After 15 fermentation days, the sample S2 presented an increase of 23% in total phenolic compounds and 40% in flavonoids without harm to the fermentation kinetics. Concerning the evolution of monomeric phenolic compounds, the phenolic acids in S1 and S2 presented a similar trend during the fermentation period. Enzymatic hydrolysis reactions resulted in the chlorogenic acid content decreasing, in line with increased levels of caffeic acid. Phloridzin and quercetin glycosides content showed the greatest increase in S2. The final product S2 presented higher antioxidant activity and some sensorial characteristics (astringency, bitterness and colour) were accentuated. This work shows that phenolic compounds added were maintained during the process and it did not prejudice the fermentation reactions. Therefore, this is a good alternative to valorize apple pomace and improve the functional and sensorial quality of the cider.

Dynamic Changes in Microbial Communities and Physicochemical Characteristics During Fermentation of Non-post Fermented Shuidouchi.

Non-post fermented Shuidouchi is a Chinese spontaneously fermented soybean food with multifunctionality in human health. The functionality and safety of this plant-based food will be affected by the microorganisms during fermentation. In this study, microbial diversity was investigated using culture-dependent and culture-independent methods. The functional metabolites such as polyamines and alkylpyrazines were also determined at different time points during fermentation. We found that Bacillus was the most dominant microbe throughout the fermentation process, while the temperature was the most important influencing factor. During fermentation, the microbial diversity increased at a moderate temperature and decreased at a high temperature (52°C). High temperature caused the prosperity of the spore-producing bacteria such as Bacillus (more than 90% relative abundance in bacteria) and Aneurinibacillus (2% or so relative abundance in bacteria), and the inhibition of fungi. Furthermore, it was found by correlation analysis that the relative abundances of Bacillus and Aneurinibacillus were positively correlated with the relative content of amino acid metabolism pathway and the content of most alkylpyrazines and biogenic amines. Meanwhile, the relative abundances of many non-dominant bacteria were negatively correlated with the content of biogenic amines and positively correlated with the relative content of carbohydrate metabolism pathway. These effects were helpful to control the biogenic amine contents under the safety limits, increasing the alkylpyrazine type and product functionality. A two-stage temperature control strategy-a moderate temperature (35-42°C) first, then a high temperature (52°C)-was concluded from the spontaneous fermentation of non-post fermented Shuidouchi. This strategy could improve the safety of product by inhibiting or sterilizing the thermolabile microbes. The non-post fermented Shuidouchi product is rich in functional compounds such as polyamines and alkylpyrazines.

Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple Snacks.

Vacuum impregnation is considered a cold formulation technology since it allows the incorporation of a desired functional compound into porous plant tissue without applying any heat. It is widely used in combination with the drying process to obtain added-value snacks. The aim of this work was to evaluate the effect of two trehalose concentrations (5 and 10% w/w) on: (i) the water state and texture evolution during the air drying (50 °C, 8 h) of apple snacks vacuum impregnated with blueberry juice, and on (ii) the colour of the final dried apple snacks. The results of nuclear magnetic resonance (NMR) showed that trehalose affects the water mobility of the samples during drying especially after 200-300 min of drying. In terms of textural properties, trehalose could increase the crispier characteristic of the samples impregnated with trehalose at the end of drying. Significative changes were found in terms of chroma and hue angle.