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The Brazilian cerrado is considered one of the most critical biomes in the world. Araticum (Annona crassiflora Mart.) is a native plant from the Brazilian cerrado, abundant in nutrients and highly energetic. This study aimed to obtain chemical fingerprints of different parts of the araticum fruit, i.e. pulp, peel, and seed. Extracts from these three parts were prepared using different solvents (ethanol, water, and mixtures of ethanol and water) and later analyzed by paper spray ionization mass spectrometry. In general, ethanol extracted more metabolites than the other solvents. The chemical profiles varied according to the fruit part, geographic location, and extractor solvent. Among the metabolites, acetogenins (62.3%) and alkaloids (20.7%) predominated. Principal component analyses revealed that the samples were grouped according to the fruit part, regardless of the extractor solvent used. Araticum shows remarkable potential due to the beneficial properties of the metabolites for human health. The insertion of araticum in the human diet is still underexplored but is a promising alternative.

Pleurotus ostreatus is one of the most common edible and medicinal fungi in life, and its polysaccharide has been a hot research topic in recent years. In this paper, a new intracellular polysaccharide component named P. ostreatus polysaccharide (POP-W) was obtained from the mycelium of P. ostreatus, and its structure was analyzed. The results showed that its molecular weight was Mw = 3.034 × 10

With two compounds first discovered in quinoa, an entire novel family of betalain pigments derived from dopamine is obtained and characterized. Betalains are nitrogenous water-soluble pigments and bioactive molecules with health-promoting effects and nutraceutical potential. It was assumed that all betalains contained betalamic acid as a structural unit derived from l-dihydroxyphenylalanine (l-DOPA). However, hitherto ignored compounds derived from dopamine have recently been discovered in nature. Here an entire family of betalains is described as decarboxylated pigments where 6-decarboxy-betalamic acid is the chromophoric and structural unit. This paper shows for the first time the production, purification and characterization of color and fluorescent properties of this novel family of pigments. Antioxidant and anti-aging effects of the just discovered betalains were tested in vivo using the animal model Caenorhabditis elegans. Some of them presented extraordinary properties, being glutamic acid-6-decarboxy-betaxanthin the most fluorescent molecule among both families of betalains. Methionine sulfoxide-6-decarboxy-betaxanthin is described as the most potent betalain in the reduction of oxidative stress in vivo in C. elegans (99.5 % at 25 µM) and dopa-6-decarboxy-betaxanthin increased the lifespan of the animal model up to 7.0 % at 25 µM. These results open new research lines in the search for molecules from plants with health-promoting properties and bioactivities.

The aim of this paper was to explore the synergistic mechanism of the novel Pickering emulsion gels stabilized by zein hydrolysate (ZH, low DH of 5%)-chitin nanocrystals (CNCs) coacervates, and investigate their improvement on the stability and bioaccessibility of curcumin. Interestingly, the ZH with low DH of 5% exhibited aggregated precipitation at pH 5.0. The ZH was absorbed on the surface of CNCs to form ZH-CNCs coacervates by hydrogen bonding and electrostatic neutralization. Moreover, the novel Pickering emulsion gels stabilized by the appropriate ZH-CNCs coacervates showed better rheologicalproperties, emulsion stability and oxidation resistance. As new carriers for curcumin, they could effectively improve the stability and antioxidantactivity (over 90%). Further, the free fatty acid (FFA) release ratewas reduced to below 3.89% and the corresponding bioaccessibility increased to over 80% in vitro digestion. The novel delivery system was potentially designed in foods and pharmaceuticals for the purposes of enhanced stability, delayed lipolysis, or sustained nutrient release.

In this paper, α-alanine and β-alanine were used as modifiers to prepare α-alanine amidated pectin (α-AP) and β-alanine amidated pectin (β-AP) through enzymatic method. The effects of alanine and its isomer on the amidation degree and physicochemical properties of pectin were studied. Fourier transform infrared spectrum, proton nuclear magnetic resonance analysis, X-ray photoelectron spectrum and elemental analysis indicated that the amino groups from α-C and β-C could be aminated with the carboxyl group of pectin to form the corresponding aminated pectin. The alanine grafting ratio of α-AP and β-AP were 21.99% and 18.92%, respectively. The results showed that the dynamic viscosity of β-AP was significantly higher than that of α-AP due to the influence of amino acid side chain. However, due to the higher alanine grafting ratio of α-AP, the strength of hydrogel prepared by α-AP was higher than that of β-AP, and it also has the highest elastic modulus and swelling capacity. In addition, pectin, as a carbohydrate-based fat substitute, has been widely used in the field of food to simulate the smooth and delicate taste of fat. Compared with High methoxy pectin (HMP) and β-AP, α-AP had better colloid stability and smaller hydrogel particles in the composite system. The results provide references for the application of amidated pectin in low-fat food.

Chlorogenic acid (CGA) is an ester between caffeic and quinic acid. It is found in many foods and reacts with free amino groups in proteins at alkaline pH, leading to the formation of an undesirable green pigment in sunflower seed-derived ingredients. This paper presents the biochemical characterization and application of a highly active chlorogenic acid esterase from Lactobacillus helveticus. The enzyme is one of the most active CGA esterases known to date with a K

Demand for honeydew honey (HDH) is growing, both from consumers and the food industry, due to its potential antimicrobial, anti-inflammatory, and antioxidant properties. However, information on the chemical profile of HDH remains scant, particularly on New Zealand honeydew honey (NZHDH). This paper aims to provide a comprehensive chemical analysis of NZHDH produced from honeybees, which feed on nectar exuded by the scale insect Ultracoelostoma assimile. This insect feeds on most species of the Southern Beech (Nothofagus spp.). The proximate composition, mineral profile, sugar profile, phenolic profile, amino acid profile, and antioxidant activity of NZHDH was determined and compared to results for HDH and other varieties of honey previously reported in literature. It was determined that the antioxidant activity of NZHDH is comparable to several studies on Manuka honey, which is widely considered as the "gold standard" for its antioxidant activity. This demonstrated that NZHDH indeed had excellent antioxidant properties. This study was the first time that a quantitative amino acid profile has been produced for NZHDH. The major amino acids were proline, L-aspartic acid, L-glutamic acid, L-alaine, and L-phenylalanine. The major phenolic compounds were pinocembrin, abscisic acid, and pinobanksin. Of the phenolic compounds quantified in this study, only p-hydroxybenzoic acid has previously been quantified in NZHDH.

Berries come from hundreds of different species of plants spread around the world. Blackberries, blueberries and raspberries, for instance, are popular berries that have attracted attention for providing several benefits to human health. Wild berries from the Melastomataceae family are commonly encountered in the Amazon, although these small blue fruits are poorly consumed. Although domesticated fruits give better monetary profits, the consumption of wild fruits is a desirable option to afford income and/or food to communities at the same time as keep the Amazon region preserved. Aiming the divulgation of the nutritional potential of these plants, this paper describes the study of six species of Amazonian blueberries, five of them from the Clidemia genus and one from the Tococa genus, in regard to their nutritional and chemical composition and antioxidant activity (AA). The levels of moisture, ash, protein, lipids, carbohydrates, and the total caloric values obtained for the Amazonian blueberries were comparable to other common edible berries. Although the six species are similar in terms of nutritional composition, their anthocyanin profiles and contents are quite peculiar. Two non-methylated anthocyanins, cyanidin and delphinidin, which bound to a variable number of sugars, characterized the berries of the genera Clidemia and Tococa. Clidemia japurensis, Clidemia hirta and Tococa bullifera were rich in tri-glycosylated anthocyanins, although differences are notable between them. Clidemia pustulata and Clidemia capitellata were characterized by the prevalence of mono-glycosylated anthocyanins, and Clidemia rubra showed a unique profile with mono- and di-glycosylated homologous as the main anthocyanins. In addition to their different chemical profiles, the concentrations of anthocyanins and other phenolic compounds varied a lot among the six species studied. The species C. rubra had the highest total concentration of phenolic acids and flavonoids. Therefore, this study showed that the blueberries analyzed have potential to be better explored, which we suggest doing in a sustainable way, aiming at the preservation of the Amazon's biodiversity.

Fucoxanthin (FUC) is a hydrophobic carotenoid that has a protective effect on the colon. To exert the beneficial effects of FUC in the colon and expand its application in functional food, FUC was encapsulated in carboxymethyl konjac glucomannan (CMKGM)-coated gliadin nanoparticles (Gli-CMKGM NPs) in this paper. Gli-CMKGM NPs were prepared at pH 5.0 with Gli/CMKGM mass ratio of 1:1. The formation of Gli-CMKGM NPs was associated with hydrogen bonding, hydrophobic interactions and electrostatic attractions. Additionally, Gli-CMKGM NPs exhibited good stability to pH, salt, heating and storage. The results showed that FUC had been successfully encapsulated in Gli-CMKGM NPs, and the encapsulation efficiency of FUC-Gli-CMKGM NPs was significantly higher than that of uncoated FUC-Gli NPs. FUC-Gli-CMKGM NPs had a nano-spherical structure, and embedded FUC in Gli-CMKGM NPs improved their stabilities to photodegradation and thermal degradation. Furthermore, in vitro release and in vivo organ distribution studies showed that FUC-Gli-CMKGM NPs had an excellent colon targeting function. Overall, our findings illustrated the promise of CMKGM-coated Gli NPs for constructing targeted delivery systems for FUC.

Gamma-aminobutyric acid (GABA), a non-protein amino acid, possesses various health benefits and plays a signaling and defensive role in plants. Due to the low content of GABA in plant foods, scientists have made great efforts to enrich GABA in foods using various chemical, physical, and biological methods, including anaerobic treatment, cold, salt treatment, germination, microbial fermentation, crossbreeding, and innovative technologies such as ultrasound, ultraviolet, high pressure, etc. To effectively increase GABA in different foods, it is crucial to understand the underlying mechanisms and the virtues and limitations of different enrichment methods that are suitable for different foods. In this paper, we aimed to comprehensively review the recent progress on both conventional and innovative enrichment methods, the advantages and disadvantages, the associated mechanisms, and the applicable foods of these methods. We also summarized the functions of GABA in plants and microorganisms, the factors influencing GABA enrichment, the patents related to GABA enrichment, and the functional foods rich in GABA. The mechanisms of GABA enrichment mainly include modification of cell microstructure; influencing H

The oral environment is an essential part of the human microbiome. The consumption of probiotic products may improve the oral microbiota and reduce the risk of diseases. This paper presents a bibliometric and critical review of randomized clinical trials (RCTs) that used probiotics to analyze oral parameters in humans. RCTs carried out with no age, gender, and ethnicity restrictions and published in the pre-COVID-19 period were included. Furthermore, the utilization of probiotic dairy products to improve oral health is discussed. The bibliometric review demonstrated that 'Microbiology,' 'Dental caries,' and 'Streptococcus mutants' were the most highlighted keywords. Furthermore, Sweden and India have the highest number of publications. The most prevalent outcomes were 'salivary parameters,' 'periodontal disease,' and 'dental caries.' The most used vehicles for probiotic administration were pharmaceutical formulas and dairy products. The administration of probiotic dairy products could modify the oral microbiota (reductions in S. mutans counts), influence the caries development and periodontal disease in children, adolescents, adults, and the elderly, and improve gingival health. The main probiotic dairy products investigated were milk, fermented milk, yogurt, kefir, curd, and cheese. Lacticaseibacillus paracasei SD1 was the most used probiotic culture. The studies demonstrated that the probiotic effect lasted 2-4 weeks after discontinuing consumption. However, the results depended on the subject type, study design, probiotic strain and concentration, and dairy product type. In conclusion, probiotic dairy products are promising alternatives to improve oral health.

Population aging, the epidemiological transition, and associated lifestyle changes are among the major drivers of the increased incidence and prevalence of non-communicable diseases. Preparing for change is essential to ensure progress towards achieving the goals outlined in the 2030 Agenda for Sustainable Development. The first step for health care providers is to build specific programs or interventions that guide healthy long-term food choices during old age. Thus, identifying and understanding the specific factors that influence the food choices of elderly adults and how these factors limit or encourage food consumption is imperative. The current review aimed to identify how personal, social, cultural, psychological, situational and intrinsic/extrinsic aspects of food guide or hinder the dietary choices of independent elderly individuals (aged 65 years and older) towards both healthy and unhealthy food choices. The search strategy followed the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) protocol. Thirty-seven papers satisfied the screening. Results are schematized through the Mojet model by framing all potential drivers that guide the independent elderly respectively to make healthy and less healthy choices in their diet. Findings revealed that food choices of independent older adults are shaped by a multitude of factors and sub-factors that may serve to promote or limit the desire and ability to consume a healthy food. Situational, socio-demographic, and psychological factors were the most investigated in the analysed literature, albeit with different aspects and dimensions. Future studies should extend the analysis including multiple factors and evaluate possible interactions between different dimensions. A research agenda provided insights for scholars and policymakers interested in further investigating the factors that influence food choices of this target group.

Plant bioactive compounds are important sources for the development of food, nutraceutical, cosmetic, and pharmaceutical products. Ultrasound-assisted extraction is one of the promising methods in the extraction of plant bioactive compounds. The ultrasonic-assisted extraction is accepted as a green extraction technique due to its high performance with less solvent and time consumption, as well as suitable for thermo-sensitive compounds. The objective of this paper is to review the recent advancement of ultrasound-assisted extraction for bioactive compounds from plant material. The mechanism and advantages of ultrasound-assisted extraction are discussed, particularly focusing on the extraction of bioactive compounds such as phenolics, flavonoids, thymols, saponins and proteins. Previous studies on the optimization of extraction variables are systematically reviewed to reveal their significant contribution to the yield and quality change of bioactive compounds. Ultrasonic technology has also been combined with other processing technologies to improve food quality, stability, safety and security. Therefore, ultrasound-assisted extraction is effective to recover bioactive compounds from plant materials and enhance the processing of food industries.

The objective of this paper was to investigate the interactions between (-)-Epigallocatechin-3-gallate (EGCG) and whey protein isolate (WPI) by covalent and non-covalent combinations and the effects of the interactions on the conformational and functional changes of whey protein. Conformational changes in the secondary structure of whey protein with various concentrations of EGCG were studied using FTIR spectra. EGCG was more likely to form covalent bonds than non-covalent bonds when it interacted with whey proteins. The addition of EGCG altered the conformation of whey protein. The content of β-sheet decreased, while that of β-turn increased, however, the random coil remained unchanged. An reduction in surface hydrophobicity was observed in all the WPI-EGCG complexes, suggesting that modification in secondary structure of WPI were induced by EGCG. Additionally, the emulsifying and foaming attributes of WPI were enhanced after interaction with EGCG. This study confirms that EGCG can enhance the functional properties of WPI. It is also a pointer to the possible application of WPI-EGCG complexes in the dairy industry.

In this paper, for the first time a lipidomic analysis on Pleurotus ostreatus species was performed by liquid chromatography quadrupole time-of-flight mass spectrometry (LC/MS Q-TOF). Twenty-seven lipid classes, including polar and non-polar lipid classes, were detected. Free fatty acids (FA) were the predominant fraction (57%), followed by fatty acid ester of hydroxyl fatty acid and ceramide. C18 chain length and two double bonds were the main structural characteristics for FA. Phosphatydilcholine, phosphatydiletanolamine, and glycerophosphates showed high percentages of polyunsaturated fatty acids. Unconventional fatty acids, such as odd and oxygenated chains, were detected. The highest odd/even ratio was found in hexosylceramides and sphingomyelin, while oxygenated chains were mainly represented in ceramides. As a preliminary approach, the results of lipid molecular species, subjected to principal component analysis and discriminant analysis, were able to differentiate P. ostreatus samples on the base of grown substrate. The results of the comprehensive analysis of P. ostreatus lipids are useful to evaluate the lipid nutritional value and could facilitate exploitation of P. ostreatus consumption.

Food spoilage and waste, human and animal poisoning, and even death caused by foodborne microorganisms remain extensive concerns in food safety. The global demand for functional, eco-friendly, and efficient antimicrobial food packaging is increasing. However, the bacteriostatic or bactericidal effects of most conventional food packaging display limited action, and their major components are petrochemical materials (non-renewable, non-biodegradable, and not environmentally friendly), and the current target microorganisms easily acquire drug-resistant. Therefore, the development of more effective, sustainable and safe antimicrobial materials has become a research hotspot in food packaging. This paper systematically reviews the latest research on antimicrobial active packaging materials combining renewable and biodegradable polysaccharide-based substrates with green organic guanidine-based polymers, inorganic chlorine dioxide

Lipids in dairy products, as the crucial components in the most essential biological processes, were among the many nutrients delivered to the infants and adults. The structures of lipids are not only intricate but also varied, which makes the holistic and systematic analyses challenging. In recent years, lipidomics, as the new promoter of lipomics in the omics era, has become one of the fastest growing scientific disciplines in food science research. In addition, lipidomics is also one of the major methods to explore the dynamic changes and chemical compositions of lipids in dairy products in recent years. It is a relatively new frontier of intermolecular interactions research, using advanced liquid chromatography mass spectrometry technology to explore lipids. In this paper, the latest progress of liquid chromatography mass spectrometry based lipidomics was reviewed, with emphasis on the application of lipidomics and metabolic disease risk in dairy research. This includes a detailed workflow for routine lipidomics analysis, as well as examples of applications devoted dairy foods components, quality, safety, and revealing the health benefits of dairy products lipids. Advanced and effective methods of MS promote the in-depth study of gut microbiota and human metabolic disease risk and provide tangible solutions for further research in this field.