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Enzymes play a crucial role in enhancing food processing techniques and improving flavor quality. They are also used for prolonging the storage period and rapid detection of foodborne diseases, essential for ensuring food quality and safety. With the rapid development of the food industry, the application prospects of enzymes have become increasingly prominent. In this review, the applications of enzymes in food processing, preservation, and detection were expounded in detail, and further attention is paid to the processing points and application effects of enzymes in all aspects of food production. The research and application direction of enzymes in the future were also speculated to help interested parties to understand the application advantages and prospects of enzymes. [ABSTRACT FROM AUTHOR]

Background: Coronary angiography, an invasive diagnostic procedure, often induces pain and anxiety in patients. Despite the potential for alleviating discomfort, the use of stress balls as a nonpharmacological intervention during angiography remains underexplored. Objective: This study is aimed at investigating the impact of stress ball application on pain and anxiety levels in patients undergoing angiography. Methods: This randomized controlled trial was conducted on adult patients undergoing angiography at a Cardiovascular Surgery Clinic in Eastern Turkey between January 2023 and June 2023. A total of 120 patients were randomly assigned to receive stress ball application in addition to routine care. Data collection utilized the Numerical Rating Scale (NRS), Patient Information Form, and State‐Trait Anxiety Inventory (STAI). Results: Analysis revealed a significantly lower increase in mean NRS posttest scores among patients in the experimental group compared to the control group (p < 0.05). Additionally, the mean STAI posttest score demonstrated a significant decrease (p < 0.05) in the experimental group. A positive and significant correlation was observed between the mean NRS and STAI posttest scores among study group patients (p < 0.05), indicating a reduction in anxiety levels with decreasing pain. Conclusion: The application of stress balls during angiography was associated with decreased anxiety and pain levels in patients. Stress ball intervention may serve as a beneficial adjunct to pharmacological treatments. This study underscores the potential of nonpharmacological interventions in enhancing patient comfort during invasive procedures. Trial Registration: ClinicalTrials.gov Identifier: NCT06131606 (http://clinicaltrials.gov). [ABSTRACT FROM AUTHOR]

The target of this work was to investigate the influence of microwave pretreatments (at five levels of 0, 30, 60, 90, and 120 s) on the total phenolics content, antioxidant potential, mass transfer rate, effective moisture diffusivity (Deff), and rehydration rate of sweet cherries (SC). The drying duration of microwave‐treated SC was shorter than the untreated sample. The average drying time of fresh SC microwaved for 0, 30, 60, 90, and 120 s were 220, 205, 190, 175, and 150 min, respectively. The Deff values, total phenolics, and antioxidant capacity of microwave‐treated SC were higher than the untreated sample. In this study, the SC Deff as determined by the second Fick law varied from 8.73 × 10−10 to 1.41 × 10−9 m2/s. The experimental data for the dehydration curves were fitted to different thin‐layer equations, and the Midilli equation using the experimental constants best described the drying rate of SC. As the microwave pretreatment time increased from 0 to 120 s, the total phenolics and antioxidant capacity of dried SC increased from 1491.4 μg Gallic acid equivalents (GAE)/g dry to 2272.1 μg GAE/g dry, and 54.47%–62.59% (p <.05). The microwave pretreatment enhanced the rehydration rate of dried SC. The rehydration percent of dried SC microwaved for 0, 30, 60, 90, and 120 s were 127.27%, 136.63%, 136.91%, 137.07%, and 136.72%, respectively. [ABSTRACT FROM AUTHOR]

Summary: To further utilise plant protein in oilseeds, it is vital to understand the structural and digestive characteristics of cell wall polysaccharides fractionated from sunflower meal. Water, chelator (cyclohexane‐trans‐1,2‐diaminetetra‐acetate, CDTA), sodium carbonate, 1 mol L−1 KOH, and 4 mol L−1 KOH were used to sequentially extract polysaccharides from sunflower meal, yielding samples that were labelled WSP, CSP, NSP, KS1, and KS4, respectively. Results indicated that galactose (1,6‐β‐D‐Galp) was the major sugar unit in WSP, while arabinose (1,3‐α‐L‐Araf and 1,5‐α‐L‐Araf) was the major sugar in the other four fractions. KS4 showed the highest molecular weight and the lowest thermal stability. The surface of the five polysaccharides was shown to be heterogeneous using SEM and AFM, with KS4 having the highest average size. The molecular weight of the five polysaccharides decreased during simulated digestion in vitro. It was noteworthy that the structures of KS1 and KS4 were harder to destroy than the other three fractions. These two polysaccharides are perhaps what makes sunflower protein difficult to digest, thereby decreasing its nutritional value. [ABSTRACT FROM AUTHOR]

Introduction: Type 2 diabetes mellitus is a globally prevalent chronic disease characterised by hyperglycaemia and oxidative stress. The search for new natural bioactive compounds that contribute to controlling this condition and the application of analytical methodologies that facilitate rapid detection and identification are important challenges for science. Annona cherimola Mill. is an important source of aporphine alkaloids with many bioactivities. Objective: The aim of this study is to isolate and identify antidiabetic compounds from alkaloid extracts with α‐glucosidase and α‐amylase inhibitory activity from A. cherimola Mill. leaves using an effect‐directed analysis by thin‐layer chromatography (TLC)–bioautography. Methodology: Guided fractionation for α‐glucosidase and α‐amylase inhibitors in leaf extracts was done using TLC–bioassays. The micro‐preparative TLC was used to isolate the active compounds, and the identification was performed by mass spectrometry associated with web‐based molecular networks. Additionally, in vitro estimation of the inhibitory activity and antioxidant capacity was performed in the isolated compounds. Results: Five alkaloids (liriodenine, dicentrinone, N‐methylnuciferine, anonaine, and moupinamide) and two non‐alkaloid compounds (3‐methoxybenzenepropanoic acid and methylferulate) with inhibitory activity were isolated and identified using a combination of simple methodologies. Anonaine, moupinamide, and methylferulate showed promising results with an outstanding inhibitory activity against both enzymes and antioxidant capacity that could contribute to controlling redox imbalance. Conclusions: These high‐throughput methodologies enabled a rapid isolation and identification of seven compounds with potential antidiabetic activity. To our knowledge, the estimated inhibitory activity of dicentrinone, N‐methylnuciferine, and anonaine against α‐glucosidase and α‐amylase is reported here for the first time. Type 2 diabetes mellitus is a globally chronic disease. Thus, the identification of new natural bioactive compounds by application of rapid analytical methodologies is required. Five alkaloids and two non‐alkaloid compounds with α‐glucosidase and α‐amylase inhibitory activity (antidiabetic activity) were isolated and identified from Annona cherimola Mill. leaves using a simple and rapid EDA TLC bioautography and MS associated with web‐base molecular networks. For first time, the inhibitory activity of dicentrinone, N‐methylnuciferine, and anonaine against α‐glucosidase and α‐amylase was estimated. [ABSTRACT FROM AUTHOR]

According to the World Health Organization, cardiovascular diseases (CVDs) are the leading cause of death worldwide across nearly all ethnic groups. Inherited cardiac conditions comprise a wide spectrum of diseases that affect the heart, including abnormal structural features and functional impairments. In Latin America, CVDs are the leading cause of death within the region. Factors such as population aging, unhealthy diet, obesity, smoking, and a sedentary lifestyle have increased the risk of CVD. The Latin American population is characterized by its diverse ethnic composition with varying percentages of each ancestral component (African, European, and Native American ancestry). Short tandem repeats (STRs) are DNA sequences with 2-6 base pair repetitions and constitute ~3% of the human genome. Importantly, significant allele frequency variations exist between different populations. While studies have described that STRs are in noncoding regions of the DNA, increasing evidence suggests that simple sequence repeat variations may be critical for proper gene activity and regulation. Furthermore, several STRs have been identified as potential disease predisposition markers. The present review is aimed at comparing and describing the frequencies of autosomal STR polymorphisms potentially associated with cardiovascular disease predisposition in Latin America compared with other populations. [ABSTRACT FROM AUTHOR]

Summary: This study investigates people's preferences for nutritional, environmental and food safety characteristics of upcycled foods according to their age group and assesses the association between age and the importance of these characteristics in a Swedish population. A food choice questionnaire was used for data collection, and 681 Swedish residents aged ≥18 years participated in this study. In young, middle‐aged and older adults, environmental (environmentally friendly preparation and packaging, local production and contribution to food waste reduction) and food safety (absence of additives, chemicals, genetically modified ingredients and contamination) characteristics of upcycled foods were more important than most nutritional characteristics (low energy and fat content and high fibre and protein content). There was a positive association between age and the importance score of nutritional characteristics, such as rich in vitamins and minerals, low energy and fat content and minimal food processing (P‐value < 0.05). A negative association was observed between age and the importance score of contribution to food waste reduction (P‐value = 0.014). There was a positive association between age and the importance score of food safety characteristics, such as the absence of additives, chemicals and genetically modified ingredients (P‐value < 0.05). Therefore, the environmental benefits and food safety aspects of upcycled foods can be considered for product development and marketing to facilitate the acceptability of these foods in all age groups. Since the nutritional attributes of upcycled foods were less important than their environmental and food safety characteristics, strategies should be introduced to educate people regarding desirable nutritional features to enable them to choose healthy upcycled foods. [ABSTRACT FROM AUTHOR]

Background: Postharvest gray mold induced by Botrytis cinerea seriously affects cherry quality, resulting in huge economic losses. The aim of this study was to isolate and purify a novel antifungal compound from the endophytic Bacillus velezensis SJ100083 of cherries to prevent postharvest gray mold. Results: In this study, Baelezcin A, extracted and purified from Bacillus velezensis SJ100083, was found effective in suppressing gray mold on cherries. Furthermore, the structure of Baelezcin A was identified as a novel cyclic lipopeptide with molecular formula of C52H91N7O13 through ultra‐high‐performance liquid chromatography quadrupole Orbitrap high‐resolution mass spectrometry (UHPLC‐Q‐Orbitrap‐HRMS) and nuclear magnetic resonance (NMR). Baelezcin A treatment at 25 mg L−1 significantly decreased the disease incidence and severity of cherry gray mold, the antifungal mechanism of which was attributed to the accumulation of reactive oxygen species within the spores and the leakage of mycelium cytoplasmal contents, resulting in a low rate of spore germination. Moreover, it was proven to be biologically safe within a certain range by MTT assays. Conclusion: Our study demonstrated that Baelezcin A from the culture of Bacillus velezensis SJ100083 may be a promising fruit preservative for controlling postharvest gray mold caused by Botrytis cinerea. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The off-flavor disorder is one of the most quality deteriorating and undesirable postharvest physiological disorders in fresh fruits. Over-biosynthesis and accumulation of ethanol metabolism-related metabolites such as acetaldehyde and ethanol have been associated with an alcoholic off-flavor disorder in various fresh fruits at both pre- and postharvest stages. Correspondingly, many studies have reported the association of such off-flavor disorders with several inducing factors, including anaerobic respiration, low O2 stress, high CO2 stress, and storage temperature stress, that upregulate ethanol metabolism in fruits. Furthermore, numerous metabolic and physiological mechanisms that govern ethanol metabolism under such factors are subsequently addressed. These mechanisms include the γ-aminobutyric acid (GABA) shunt pathway, mitochondrial energy metabolism, glycolysis, Krebs or TCA cycle, cytosolic malate metabolism, and starch and sugar metabolism. To summarize the relevant findings, the current paper reviews the literature on alcoholic off-flavor disorder, focusing on the role of significant underlying causes and key metabolic and physiological mechanisms in boosting ethanol metabolism in fresh fruits. In addition, recent measures that have been already taken or are in progress to control the higher activity of ethanol metabolism that may eventually result in limiting the alcoholic off-flavor disorder in harvested fresh fruits have also been discussed. Moreover, functions of metabolic mechanisms, including respiratory mechanisms, and other factors such as fruit genetic makeup, degree of maturity, and postharvest handling and storage conditions, are needed to be investigated in future work at both physiological and transcriptomics levels to reveal the additional relation to alcoholic off-flavor disorders in fresh fruits during ripening and storage. [ABSTRACT FROM AUTHOR]

This research aims to investigate the effect of different drying methods on the phytochemical compounds of grapefruit peels and the subsequent optimization of ultrasonicated assisted extraction conditions for bioactive compounds. Based on the maximum retention of phenolic compounds and naringin content, the hot air‐drying approach was selected for optimization of extraction process. The Box–Behnken design was used for ultrasonic‐assisted extraction (UAE) of bioactive compounds from hot air‐dried peel powder. Three factors such as solvent concentration (SC), ultrasonic amplitude (UA), and sonication time (ST) were considered for optimize the extraction condition based on total phenolic content (TPC), total flavonoid content (TFC), naringin content, and total antioxidant activities (TAA). UV‐spectrophotometric and HPLC was used for the determination in this study. The results revealed that UA and ST had significant effects on all the extraction responses. Based on the numerical optimization, the optimum extraction condition was found to be 48% (v/v) ethanol concentration, 40% ultrasonic amplitude, and 13 min sonication time. The respective optimum phytochemicals and antioxidant activity responses were obtained as TPC (78.5 mg GAE/g dw), TFC (53.5 mg naringin/g dw), naringin content (40.8 mg/g dw), and total antioxidant activities by DPPH assay (25.5 mM Trolox/g dw), ABTS*+ assay (4050 mM Trolox/100 g dw) and FRAP assay (17.45 Fe [II]/g dw). Practical Applications: Fruit peels are a rich and valuable bioactive residue obtained from the various juice and beverage processing industries. Grapefruit peels are an abundant source of antioxidants and bioflavonoids such as naringin and hesperidin, which have huge potential as a functional ingredients. The optimum extraction condition obtained by this UAE technique has higher levels of polyphenolic compounds and flavonoids, particularly naringin, which shows a wide range of applications in the pharmaceutical sector and might be a way towards its effective sources of utilization in functional foods. [ABSTRACT FROM AUTHOR]

Edible mushrooms are nutritious, tasty, and have medicinal value, which makes them very popular. Fresh mushrooms have a high water content and a crisp texture. They demonstrate strong metabolic activity after harvesting. However, they are prone to textural changes, microbial infestation, and nutritional and flavor loss, and they therefore require appropriate post‐harvest processing and preservation. Important factors affecting safety and quality during their processing and storage include their quality, source, microbial contamination, physical damage, and chemical residues. Thus, these aspects should be tested carefully to ensure safety. In recent years, many new techniques have been used to preserve mushrooms, including electrofluidic drying and cold plasma treatment, as well as new packaging and coating technologies. In terms of detection, many new detection techniques, such as nuclear magnetic resonance (NMR), imaging technology, and spectroscopy can be used as rapid and effective means of detection. This paper reviews the new technological methods for processing and detecting the quality of mainstream edible mushrooms. It mainly introduces their working principles and application, and highlights the future direction of preservation, processing, and quality detection technologies for edible mushrooms. Adopting appropriate post‐harvest processing and preservation techniques can maintain the organoleptic properties, nutrition, and flavor of mushrooms effectively. The use of rapid, accurate, and non‐destructive testing methods can provide a strong assurance of food safety. At present, these new processing, preservation and testing methods have achieved good results but at the same time there are certain shortcomings. So it is recommended that they also be continuously researched and improved, for example through the use of new technologies and combinations of different technologies. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Trigonella foenum-graecum and Zingiber officinale are used as traditional medicinal plants for the treatment of infectious and inflammatory diseases. However, a comparative analysis and bioactivities of T. foenum-graecum and Z. officinale lack some necessary information for therapeutic purposes. This study was designed to evaluate the biochemical characterizations and biological efficacy of T. foenum-graecum and Z. officinale as antioxidant, antidiabetic, antiamnesic, and cytotoxic agents. Antioxidant activity was determined by DPPH free radical scavenging assay. Antidiabetic potentials were evaluated by glycation, alpha-amylase, and acetylcholinesterase inhibition assays. We performed biochemical characterization through analyses of high-performance liquid chromatography (HPLC) and FTIR (Fourier transform infrared spectroscopy). Results revealed that total phenolic contents (TPCs) (g GAE/100 g) of T. foenum-graecum and Z. officinale were 5.74 ± 0.81 g and 6.15 ± 0.06 g, respectively, and total flavonoid contents (TFCs) varied from 1.51 ± 0.58 g CE/100 g to 17.54 ± 0.58. DPPH scavenging potentials of T. foenum-graecum and Z. officinale extract were 50.27% and 88.82%, respectively. Antiglycation potentials of T. foenum-graecum and Z. officinale showed a maximum activity at 16–29% and 96%. Alpha-amylase and alpha-glucosidase inhibition ranged from 9.43–24.95 and 10.52–27.89 and 54.97%, respectively. All the test samples of T. foenum-graecum and Z. officinale showed acetylcholinesterase inhibition potential at 0.37–46.88%. HPLC analysis of T. foenum-graecum revealed the presence of quercetin, gallic acid, caffeic acid, vanillic acid, syringic acid, and cumeric acid, while Z. officinale revealed the quercetin, gallic acid, vanillic acid, benzoic acid, chlorogenic acid, p.Coumaric acid, ferulic acid, and cinnamic acid. FTIR analysis revealed the presence of aldehydes, ketones, aromatic compounds, amines, and carbonyl groups in T. foenum-graecum, while alcohol, alkane, alkene, ketone, amine, and ether are bioactives present in the methanolic extract of Z. officinale. It was concluded that a comparative analysis of T. foenum-graecum and Z. officinale showed that Z. officinale showed higher therapeutic effects. [ABSTRACT FROM AUTHOR]

Summary: This study investigated the antifungal features of sodium alginate (Alg) 1% combined with lemongrass essential oil (LGO) 0.25%, 0.5% and 0.75% as a Pickering emulsion coating to control Penicillium digitatum and P. italicum, identified as citrus fruit pathogens. Cellulose nanofibers 0.24%, 42.55 ± 9.34 nm, were selected as a stabiliser. Confocal laser scanning microscopy and Fourier‐transform infrared spectroscopy were used to analyse the droplet size and morphology and chemical interaction of emulsified coating, respectively. The effective dosage of lemongrass oil (0.75%) may enhance the antifungal action confirmed with a series of in vitro tests on spore germination by 88.28% (P. digitatum) and 91.94% (P. italicum), germ tube elongation by 89.28% (P. digitatum) and 90.13% (P. italicum) and membrane integrity by 41.67% (P. digitatum) and 63% (P. italicum). Additionally, the incorporation of LGO Pickering emulsion improved the beneficial properties of Alg‐based coating film, including light transmission at UV and visible light wavelengths and hydrophobicity. Scanning electron microscopy was performed to evaluate the interior microstructure of the coating film. Pickering emulsion‐based coatings described in this study may have potential applications for active packaging, particularly for citrus fruit commodities. [ABSTRACT FROM AUTHOR]

Sweet cherry (Prunus avium L.) is a highly valued fruit, whose quality can be evaluated using several objective methodologies, such as calibre, colour, texture, soluble solids content (SSC), titratable acidity (TA), as well as maturity indexes. Functional and nutritional compounds are also frequently determined, in response to consumer demand. The aim of the present review is to clarify and establish quality evaluation parameters and methodologies for the whole cherry supply chain, in order to promote easy and faithful communication among all stakeholders. The use of near‐infrared spectroscopy (NIRS) as a non‐destructive and expeditious method for assessing some quality parameters is discussed. In this review, the results of a wide survey to assess the most common methodologies for cherry quality evaluation, carried out among cherry researchers and producers within the framework of the COST Action FA1104 'Sustainable production of high‐quality cherries for the European market', are also reported. The standardisation of quality evaluation parameters is expected to contribute to the preservation and shelf‐life extension of sweet cherries, and the valorisation of the whole supply chain. For future studies on sweet cherry, we put forward a proposal regarding both sample size and the tests chosen to evaluate each parameter. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The global demand for good quality food is going to be increased gradually. Mushrooms are broadly used as healthy nutritious meals. The nutritional values of extracts from four distinct Pleurotus species—Pleurotus ostreatus, Pleurotus sajor-caju, Pleurotus sapidus, and Pleurotus columbinus—were determined in the current study. Firstly, proximate analysis of selected Pleurotus species was performed followed by the Bradford assay to analyze the protein spectrophotometrically; high-performance liquid chromatography (HPLC) was performed for sugar determination while GC-MS was done to determine fatty acids on organic extracts of selected mushrooms. Descriptive statistics were used to calculate the percentages while significance was determined by SPSS statistics. The results depicted that fat, protein, ash, fiber, energy contents, and total carbohydrate were in the range of 0.64-2.02%, 16.07-25.15%, 2.1-9.14%, 6.21-54.12%, 342.20-394.30 kcal/100 g, and 65.66-82.47%, respectively. The protein's maximum concentration was observed in P. ostreatus followed by P. columbinus>P. sajor-caju>P. sapidus, sequentially. Various sugars may or may not be present in selected Pleurotus spps. Among the fatty acids, the prevalence of UFA was more than that of saturated fatty acids among all selected mushrooms. From this study, it is concluded that all four Pleurotus spps. have excellent nutritional composition and can be used as valuable food and a great source of biochemical compounds. [ABSTRACT FROM AUTHOR]

Summary: The study aimed to evaluate the potential ingredient of stigma maydis (S.M.) as a hypoglycaemic functional food. In the present study, waxy corn flour and corn‐resistant starch were used to make biscuits; the influence of S.M. extracts (aqueous extract, SMA; ethanol extract, SME; mixed solvent extract, SMM) on the physical features and in vitro digestibility of biscuit were surveyed. In the meantime, the α‐amylase and α‐glucosidase inhibition of different S.M. extracts were analysed. Compared with the control dough, 5% ethanol S.M. extract (SME2) dough was observed to have the lowest storage modulus (G'), loss modulus (G"), hardness, water absorption capacity (P < 0.05), while creep strain was the highest (P < 0.05). Adding S.M. extracts could significantly reduce the L*, b* value and increase the a* value of biscuits. Besides, the S.M. extracts could decrease the glycaemic index (G.I.) of biscuits and reduce postprandial blood glucose levels. The GI of SMA1, SMA2, SME1, SME2, SMM1 and SMM2 was decreased to 62.47, 55.17, 51.46, 44.89, 53.05 and 50.11 respectively. Further, the addition of S.M. extract could show a certain inhibitory rate of α‐amylase and α‐glucosidase when added to biscuits. The inhibition ratio of 5% extract (SMA2, SME2 and SMM2) biscuit was higher than that of 1% extract (SMA1, SME1 and SMM1) biscuit (P < 0.05). As a natural functional component, S.M. extract could be a potential food supplement for type II diabetic mellitus. [ABSTRACT FROM AUTHOR]

Lufenuron is a benzoylurea pesticide that causes significant histological and histochemical damage in mammals. Avocado is a common food in the human diet that contains antioxidant and antitumor properties. In male rats, avocado oil's protection against lufenuron‐induced reproductive deterioration, oxidative stress, and DNA damages was investigated. Twenty‐eight mature male rats were selected and distributed into four groups: Group 1, control group were administered distilled water orally; Group 2 received 4 ml/kg avocado; Group 3 was given lufenuron (1.6 mg/kg), and Group 4 was given avocado oil/lufenuron. The findings show that lufenuron treatment reduces reproductive hormone levels, sperm count, motility, viability and causes negative histopathological changes in testicular tissue, such as decreased epithelial height and increased luminal diameter degenerated spermatogenesis. Furthermore, lufenuron reduced the content of antioxidant enzymes while increasing the level of malondialdehyde, nitric oxide and corresponding DNA damage. Results showed that lufenuron is associated with testicular function impairment, which leads to infertility. Treatment with avocado oil improved reproductive hormone secretions, enzymatic activity, histological and DNA damage parameters in testis tissues, reducing the negative effects of lufenuron, proving that it may have a therapeutic role against lufenuron‐mediated testicular toxicity. [ABSTRACT FROM AUTHOR]

In this study, straw mushroom (Volvariella volvacea) powders (SMPs) rich in vitamin D2 were prepared by ultraviolet‐B irradiation and superfine grinding. And effect of superfine grinding on the physicochemical properties of SMPs was investigated. Results indicated that the specific surface area, cell wall breakage ratio, hydration characteristics, and thermal stability of SMPs increased significantly with decreasing particle size, while the oil holding capacity, fluidity, and bulk density decreased. Superfine grinding did not destroy the main chemical structure of SMPs and improved the solubility of proteins, polysaccharides, vitamin D2, and ergosterol of SMPs. The results have positive implications for the resource development of straw mushroom and the promotion of food products containing vitamin D2. Novelty impact statement: The conversion of ergosterol into vitamin D2 in straw mushroom was promoted by ultraviolet (UV)‐B irradiation. Straw mushroom powders (SMPs) rich in vitamin D2 were prepared by superfine grinding. The effect of superfine grinding on the physicochemical properties of SMPs rich in vitamin D2 for the first time. [ABSTRACT FROM AUTHOR]

Intensive farming of red hybrid tilapia Oreochromis sp. significantly increases the emergence of infectious diseases. Recently, dietary administration of functional feed additives is gaining popularity as an alternative to antibiotics and chemotherapeutics. Mushroom stalk waste (MSW), which possesses the same therapeutic effects as the fruiting body, has immense potential as a cost‐effective feed additive in aquaculture. In the present study, 10 g/kg of the ethanol‐pretreated hot water extract (E‐HWE) of Pleurotus pulmonarius stalk waste was supplemented in the feed of red hybrid tilapia for a 30‐day period to determine the effects on growth performance and immune activation after challenging the fish with pathogen‐associated molecular patterns (PAMPs). Results showed that E‐HWE supplementation significantly improved (p < 0.05) the feed conversion ratio, protein efficiency ratio and hepatosomatic index in red hybrid tilapia but had no apparent effect on the growth. Upon PAMPs challenge, the phagocytic activity and respiratory burst activity of blood leukocytes were significantly enhanced (p < 0.05) in E‐HWE‐supplemented group. E‐HWE supplementation also resulted in significantly higher (p < 0.05) serum haemolytic activity and bactericidal activity. All immune‐related genes investigated were upregulated in E‐HWE‐supplemented group; il1b, tnfa and tlr3 revealed higher expression levels at day 1 post‐PAMPs challenge, while ighm and tcrb genes expression levels were elevated after 3 days PAMPs challenge. This study revealed that E‐HWE could be a promising and cost‐effective feed additive in red hybrid tilapia farming which may also provide a solution for MSW disposal. [ABSTRACT FROM AUTHOR]

BACKGROUND: Citrus fruit peels are considered to be process waste in the fruit juice industry but they are a valuable raw material due to their volatile and bioactive components. Drying is one of the most common methods to preserve this material. In this study, four drying processes were applied to the peels of four kinds of citrus fruits. The drying processes were convective drying (CD), microwave drying (MD), conductive hydro drying (CHD), and freeze drying (FD). The citrus fruits used were orange, bitter orange, grapefruit, and lemon. RESULTS: The influence of dehydration on the aroma and phenolic composition, microstructure, and color properties were studied in detail. It was determined that drying increased the amount of both phenolics and volatiles in the dried samples. The MD and FD methods better preserved the color and phenolics of the samples, and the MD and CD processes increased the amount of aroma substances. CONCLUSION: The MD method would be more suitable for drying citrus peels due to its shorter duration and its positive effects on the phenolic and aroma components. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Polyphenols were reported to exhibit inhibitory effects on digestive enzymes to regulate carbohydrates and lipid digestion. However, different cooking methods might cause differences in the composition of polyphenols in cereal grains and thus further affect their activities. RESULTS: The present study used boiling, roasting and microwaving to cook black quinoa and extracted polyphenols from them. Their total phenolic content (TPC) and total flavonoids content were determined, and phenolic composition was analyzed via high‐performance liquid chromatography–mass spectrometry (HPLC–MS). Compared with other cooking methods, phenolic extract from microwaved black quinoa (PEM) showed the highest TPC value (about 2.64 mg GAE g−1). Microwaving released more phenolic acids (ferulic acid and gallic acid) from black quinoa grains. PEM also exhibited the strongest antioxidant and α‐glucosidase inhibitory activities. Lineweaver–Burk plots showed that PEM inhibited α‐glucosidase in an uncompetitive mode, which was supported by circular dichroism analysis. PEM further reduced about 20.04% of digested starch in an in vitro digestion model and suppressed postprandial blood glucose increases (about 16.91% reduction) in vivo. CONCLUSION: Collectively, our data suggested that microwaving could be an ideal method to cook quinoa in regards of its polyphenols in management of postprandial blood glucose. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: The most common waste in citrus processing is their skin, which contains high amounts of essential oil. The antioxidant, anti‐glucosidase, and anti‐amylase properties of essential oils extracted from fresh bitter orange, lime, lemon, pomelo, grapefruit, mandarin, and sweet orange peels were examined. Linalool (18.26%–29.08%), limonene (17.08%–22.44%), linalool acetate (17.17%–30.47%), α‐terpineol (6.08%–11.06%), geraniol (2.05%–6.30%), β‐ocimene (1.52%–5.02%), nerolidol (2.93%–4.00%), β‐pinene (2.71%–3.29%), farnesol (2.08%–2.97%), and geranyl acetate (1.89%–2.80%) were found to be the primary components of citrus peel essential oil. Citrus peel essential oil displayed a good antioxidant capacity ranging from 375 to 643 mg Trolox equivalent/g. Citrus peel essential oils strongly inhibit amylase (520 to 738 mg acarbose equivalent/g) and glucosidase (475 to 780 mg acarbose equivalent/g). According to kinetic analysis, fluorescence quenching, and ultraviolet absorption, citrus peel essential oils inhibit amylase and glucosidase with a mixed competitive, non‐competitive, and uncompetitive manner. Some citrus varieties have long been used to treat diabetes and obesity. While citrus fruits are consumed worldwide, the citrus peel is typically discarded; hence, using the citrus peel in the culinary and medical industries might have a positive economic impact on managing diabetes. [ABSTRACT FROM AUTHOR]

Summary: Shiitake mushrooms contain free phenolics (FPs) and bound phenolics (BPs). BPs embedded in mushrooms are generally neglected and underestimated. Methods of hydrolysis with acid, base and their combination in different sequences were developed to release BPs. The contents, compositions and antioxidant capacities of FPs and BPs were investigated. Results found that BPs yielded with combining base and acid hydrolysis received the highest value (25.67 mg gallic acid equivalents (GAE)/100 g dry weight (DW)), which was higher than FPs (20.62 mg GAE/100 g DW). LC‐ESI‐QqQ‐MS/MS analysis demonstrated that gallic acid, protocatechuic acid, caffeic acid, and ferulic acid presented in all BPs fractions, whereas hesperidin, luteolin, quercetin, and cinnamic acid were affected by hydrolysis methods and procedures. BPs fractions with higher phenolic content showed strong antioxidant capacities. These results demonstrate the importance of BPs and can be applied to enhance the amount and bioavailability of BPs from shiitake mushrooms and other foods. [ABSTRACT FROM AUTHOR]

The effects of high CO2 (5% and 10%), on respiratory metabolism and quality of sweet cherries ("Rainier" and "8–102" varieties), were evaluated following storage at 0°C for 60 d. Quality (respiration rate, weight loss, firmness, etc.) in sweet cherries was significantly improved by high CO2 in storage. And high CO2 enhanced pentose phosphate pathway, decreased in the glycolytic pathway and tricarboxylic acid cycle in aerobic respiration proved by elevated the contents of NADP(H), source, and fructose, as well as alleviated the levels of NAD(H). Cell membrane integrity was also better in these conditions, with higher activities of pyruvate kinase, phosphofructokinase b, and adenosine triphosphatase and lower activities of polyphenol oxidases and cytochrome C oxidases. Moreover, high CO2 decreased anaerobic respiration by inhibiting the accumulations of pyruvic acid, ethanol, and acetaldehyde, as well as by reducing the activities of pyruvate decarboxylase and alcohol dehydrogenase. Novelty impact statement: High CO2 (5% or 10%) enhanced the NAD(P)H levels in sweet cherries held at 0°C for 60 d.Respiratory metabolism was higher following the use of 10% CO2 during such storage.High CO2 maintained cell membrane integrity in sweet cherries stored at 0°C for 60 d. [ABSTRACT FROM AUTHOR]

The processing of maize generates a considerable amount of maize husks, which might have biological activities since most of the waste or by‐products are rich sources of bioactive compounds. Nonetheless, no study has investigated the phenolic compounds of maize husk extracts and the feasibility of encapsulating the phenolic compounds of maize husk. In this study, the preparation conditions of the maize husk tea were optimized and the phenolic compounds were encapsulated with maltodextrin by freeze‐drying, spray‐drying, and microwave‐drying. The optimum extraction conditions were 80°C, 50 min, and 81 ml with 70.74 ± 1.34 mg GAE/g, 0.61 ± 0.02 mg ECE/g, 8.46 ± 0.08 mmol TE/g and 20.61 ± 0.55 mmol ISE/g for total phenolic content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity and FRAP, respectively. The encapsulation productivities were 30.18–86.25%, 43.99–95.32%, 30.26–89.97%, and 32.71–71.64% for TPC, TFC, DPPH radical scavenging, and FRAP, respectively. The encapsulation efficiencies were found in the ranges of 88.29–98.21%. The encapsulation of phenolic compounds of maize husks was greatly affected by the drying technique. The freeze‐drying was found as the most effective technique, providing the highest encapsulation productivity and efficiency. Maize husk extract and powder can be used to produce new antioxidant‐enriched foods. Novelty impact statement: The optimum extraction conditions to have maximum total phenolic content, total flavonoid content, DPPH radical scavenging activity, and ferric reducing power were found as 80°C, 50 min, and 81 ml.The encapsulation of phenolic compounds of maize husks was found to be greatly influenced by the drying technique.The freeze‐drying was the most efficient and provided the highest encapsulation productivity and efficiency. [ABSTRACT FROM AUTHOR]

Fresh fruits and vegetables carry a heavy load of microorganisms which may cause the risks of food‐borne illness to the consumer. Even after washing with water, there is a need for sanitization and disinfection to drop down a load of harmful microbes under the safe limit. Sanitizers and disinfectants are not only cost‐effective but also nonhazardous and eco‐friendly. Moreover, they should not hamper the organoleptic and nutritional properties of fresh produce. With rising demand for safe, nutritious, and fresh fruits and vegetables, many new disinfectants and treatments are commercially available. During this COVID‐19 outbreak, knowledge of sanitizers and disinfectants for fresh fruits and vegetables is very important. This review focuses on working principles, applications, and related legislation of physical and chemical disinfection technologies (chlorine, chlorine dioxide, ozone, organic acids, electrolyzed water, irradiation, ultrasound etc.) and their effectiveness for shelf‐life extension of fresh produce. Novelty impact statement: This review article gives comprehensive information about potential sanitizers and disinfectants for fresh produce discussing their mechanisms and relevant legislation in one place. The article will help the readers to opt for the suitable method for disinfecting fresh produce and also will provide a reference to use these methods within permissible limits as per legislation. Such information is very much relevant in the present Covid‐19 pandemic scenario. [ABSTRACT FROM AUTHOR]

Type 2 diabetes (T2D) is a chronic metabolic disease with a high impact on public health and social welfare. Hyperglycemia is a characteristic of T2D that leads to different complications. Acarbose (ACB) reduces hyperglycemia by inhibiting α‐amylase (AMY) and α‐glucosidase (GLU) enzymes. However, ACB causes low adherence to treatment by patients with diabetes due to its side effects. Consequently, reducing the side effects produced by ACB without compromising its efficacy is a challenge in treating T2D. Bioactive compounds (BC) are safe and could decrease the side effects compared to antidiabetic drugs such as ACB. Nevertheless, their efficacy alone concerning that drug is unknown. The scientific advances have been directed toward searching for new approaches, such as combination therapies between BC and ACB. This review analyzes the combined therapy of BC (extracts or isolates) with ACB in inhibiting AMY and GLU as a proposal to control hyperglycemia in T2D. Practical application: Postprandial hyperglycemia is one most typical signs of type 2 diabetes, and it can have significant consequences, including cardiovascular problems. Acarbose has side effects that lead to the abandonment of treatment. Bioactive compounds in extracts or isolated forms have become a viable option for controlling hyperglycemia without side effects, but their administration alone is insufficient. The scientific advances of acarbose/bioactive compound combination therapy as a proposal for controlling hyperglycemia in T2D were analyzed. The findings suggested that bioactive compounds combined with acarbose are effective when they function synergistically or additively; however, they are not recommended in therapy when they have an antagonistic effect. [ABSTRACT FROM AUTHOR]

The aquaculture sector is steadily growing due to the increasing demand for healthy and cheap animal protein sources. Consequently, the high demand for nutritionally balanced aquafeed increases, but requires sustainable and feasible feed ingredients. However, the high cost of fish and soybean meals opens the door to looking for suitable non‐traditional feed ingredients. The processing of fruits results in high amounts of waste and by‐products, which are risky for the environment but rich in nutritional value. Recycling fruit waste in aquafeed is successfully applied and results in high growth performance, productivity and well‐being of aquatic animals. Fruit by‐products are also potential functional feed additives devoted to their high content of polyphenols, flavonoids, vitamins, minerals, polysaccharides and peptides. As functional components, fruit by‐products enhance the antioxidative and immune responses of aquatic animals and increase their tolerance for biotic and abiotic stressors. In light of reducing antimicrobial chemicals in aquaculture to mitigate antimicrobial resistance, dietary feed additives extracted from fruit by‐products can be used as eco‐friendly substances. The investigations involved in evaluating the incorporation of fruit by‐products and their derivatives in aquafeeds are explored in this review. An overview of the possibility of using non‐traditional plant products in aquaculture as a feasible and sustainable concept is addressed in this review. Academic knowledge with enough information for more development and research to maximise the utilisation of fruit by‐products in the aquafeed industry is also enriched. [ABSTRACT FROM AUTHOR]

Post COVID‐19 pandemic realization and expanding consumer demand for functional nutrition have compelled the food industry to focus on one, clean‐label technologies to improve energy expenditure, microbial inactivation, shelf stability, and retention of functional nutrients, and second on the systematic evaluation of food matrices for bioactive potential (functionality) and designing novel food matrices and products healthier than the existing formats. The food industry is rapidly heading toward a "technological convergence" with the goal of establishing highly efficient processing technologies for safe, shelf‐stable functional products. Novelty impact statement: In this review, we evaluated the utility and efficiency of various non‐thermal processing technologies (cold plasma, ultra‐sonication, high pressure, pulsed electric field, pulsed light processing) with respect to their capabilities to retain phytonutrient functionality and antioxidant potential in processed foods. The review also discusses existing gaps in current non thermal processing techniques and explores potential improvements necessary to foster reliable next‐generation processing technologies. [ABSTRACT FROM AUTHOR]

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Freezing is a well‐established and long‐term food preservation method. The most commonly used conventional freezing method follows isobaric (constant pressure) approach, which causes number of irreversible nutritional, mechanical, sensorial, and microstructural changes that make food unacceptable to consumer. The current pandemic has increased demand for food products with higher nutritional and physicochemical properties. These factors have led to the development of an isochoric freezing system. Isochoric freezing has great potential to retain the quality properties of food. Understanding the concept and application of the isochoric freezing system in the food industry is necessary to investigate its effect on various quality characteristics. Thus this review presents an outline of the working principle and impact of isochoric freezing on retention of nutrients, physicochemical and bioactive compounds of food products, and highlights current challenges and future needs by considering research published in previous years. A special section also shows the applications of isochoric freezing in medical field. Practical applications: Isochoric (constant volume) freezing has emerging application in the food industry because of protects preserved food from ice damage maintains its quality properties, reduces up to 70% energy consumption, has less operating cost, and is environmentally friendly. Fewer temperature fluctuations will also experience in food products stored in the isochoric system as temperature increases continuously, resulting in ice melting inside the chamber rather than heating the food product. In conclusion, the isochoric freezing system has enormous potential in food industries in retaining nutrient and bioactive compounds compared to conventional freezing techniques. [ABSTRACT FROM AUTHOR]

Vitamin D plays a vital role in synthesizing calcium-carrying proteins in the small intestine and helps the absorption of calcium in the body, thus reducing the risk of rickets in children and osteoporosis in adults, especially in women. So, the objective of this study was to evaluate the nutritional value and quality characteristics of some food products such as waffles, breadsticks and salad cream fortified with dried mushroom powder (DMP) after exposure to sunlight for 60 min as a source of vitamin D. The exposure of mushroom to sunlight for 60 min before drying increased its content of vitamin D by 158% more than fresh mushroom (not exposed to sunlight). The DMP was added to the product's formula by a ratio of 1, 2, and 3%. The addition of DMP increased protein, ash, fat, and vitamin D2 and D3 contents in all products, while carbohydrates and moisture contents were decreased in both waffles, and breadsticks. The hardness of both waffles and breadsticks was decreased with increasing the levels of DMP added, while the addition of DMP led to enhance bioactive compounds and antioxidant activity in all products. The sensory evaluation of waffles, breadsticks, and salad cream containing DMP was not changed than control sample. The results found that the intake of 100 g of salad cream, waffles, and breadstick (containing 3% DMP) could by providing more than the recommended daily allowances (RDA) of vitamin D. Therefore, this study recommended the use of DMP (by a ratio of 3%) in fortifying food products in order to meet the RDA of vitamin D. [ABSTRACT FROM AUTHOR]

Overweight and obesity are constantly increasing, not only in Western countries but also in low‐middle‐income ones. The decrease of both the intake of carbohydrates and their assimilation are among the main dietary strategies to counter these conditions. α‐Amylase, a key enzyme involved in the digestion of carbohydrates, is the target enzyme to reduce the absorption rate of carbohydrates. α‐Amylase inhibitors (α‐AIs) can be found in plants. The common bean, Phaseolus vulgaris is of particular interest due to the presence of protein‐based α‐AIs which, through a protein–protein interaction, reduce the activity of this enzyme. Here we describe the nature of the various types of common bean seed extracts, the type of protein inhibitors they contain, reviewing the recent Literature about their molecular structure and mechanism of action. We also explore the existing evidence (clinical trials conducted on both animals and humans) supporting the potential benefits of this protein inhibitors from P. vulgaris, also highlighting the urgent need of further studies to confirm the clinical efficacy of the commercial products. This work could contribute to summarize the knowledge and application of P. vulgaris extract as a nutraceutical strategy for controlling unwanted weight gains, also highlighting the current limitations. [ABSTRACT FROM AUTHOR]

Guavinoside B (GUB) is the main active substance in guava fruit and shows promising biological activities. In this study, the inhibitory activity and mechanism of GUB on α‐glucosidase were studied by using spectroscopic techniques, kinetic analysis, and molecular docking. Results indicated that GUB possessed significant inhibition ability on α‐glucosidase, which was about 10 times that of acarbose. The GUB was a mixed‐type inhibitor, which suppressed the activity of α‐glucosidase through a reversible process. Fluorescence analysis revealed that GUB quenched the fluorescence of α‐glucosidase statically, the formation of GUB‐α‐glucosidase complex was a spontaneous and exothermic process, van der Waals forces, hydrogen bonding, and hydrophobic interaction were the predominant driving forces, only one single‐binding site on α‐glucosidase was involved in the binding process. GUB inserted into the hydrophobic pocket of α‐glucosidase with 11 hydrogen bonds and two π–π stacking formed. The presence of GUB changed the microenvironment near the fluorescent amino acids of α‐glucosidase, and the structure of α‐glucosidase was slightly changed, eventually leading to the decrease of α‐glucosidase activity. Practical applications: Diabetes mellitus (DM) is a worldwide chronic metabolic disease threatening human health seriously. Guava fruit is a popular fruit, and its extracts were reported to show many biological activities. GUB is the main benzophenone glycoside in guava fruits. However, the inhibitory activity and mechanism of its specific active compound GUB are still unclear. Studies have shown that GUB could reversibly inhibit the activity of α‐glucosidase, and its inhibitory ability was about 10 times that of acarbose. The kinetics and mechanism of inhibition were revealed. These will facilitate the further research and application of guava fruit and GUB in functional and healthy foods against hyperglycinaemia or even DM. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate an advanced water extraction method applying pulsed electric field followed by ultrasound. For this purpose, antioxidant capacity (AC) and total phenolic content (TPC) of Olea europaea L. leaves and unripe fruit, Melissa officinalis L. leaves, Cistus incanus L. ssp. creticus leaves, Vitis vinifera L. cv. "Xinomavro" leaves, marc, and fruits, Aronia melanocarpa L. fruits, Punica granatum L. peel, and Crocus sativus L. petals were analyzed. The results showed that a ratio of 1/20 g plant material/ml water, 5 min pulsed electric field and 30 min ultrasounds presented the maximum extraction efficiency. Melissa officinalis L. and Punica granatum L. had high TPC exhibiting 155 mg GAE/g DW (DW: dry weight) and 208 mg GAE/g DW, respectively, comparing to Vitis vinifera L. marc (31 mg GAE/g DW). All aqueous extracts studied, had high AC approaching 90% (except 32% in Crocus sativus L. petals and Vitis vinifera L. marc). Practical applications: The beneficial use of medicinal and aromatic plants extracts in human health has been widely accepted. However, the efficiency of the process for the extraction of phenolic compounds from plants constitutes a challenge, since it is highly depended on the applied technique itself and the imposed operating conditions. In this regard, this work studies the application of a novel combined process of pulsed electric field extraction followed by ultrasounds assisted extraction for the recovery of polyphenols from selected Mediterranean plants. The evaluated process showed high extraction yields at short processing time and at moderate temperatures, which in conjunction with the use of water as a "green" extraction solvent lead to bioactive compounds stability and increased applicability of aqueous extracts. [ABSTRACT FROM AUTHOR]

BACKGROUND Button mushrooms with completely white appearance are popular with consumers. However, button mushrooms are susceptible to infection with Pseudomonas tolaasii, which results in browning. This study evaluates the effects of ultraviolet‐C (UV‐C) treatment on the inactivation of P. tolaasii in vitro and in vivo and on the physiological and chemical changes of button mushrooms during storage for 21 days at 4 °C. RESULTS: UV‐C doses of 0.5 to 9.0 kJ m−2 resulted in 3.91–6.26 log CFU mL−1 reduction of P. tolaasii populations in vitro, and UV‐C treatment reduced P. tolaasii populations inoculated on mushroom cap surfaces and browning severity. Moreover, P. tolaasii increased polyphenol oxidase (PPO) activity, and decreased phenylalanine ammonia‐lyase (PAL) activity, the accumulation of phenolics and contents of brown melanin precursors, including γ‐l‐glutaminyl‐4‐hydroxybenzene (GHB), γ‐l‐glutaminyl‐3,4‐dihydroxybenzene (GDHB), and tyrosine in button mushrooms. UV‐C treatment was found to reduce the negative changes due to P. tolaasii infection. CONCLUSION: These results indicated that the application of UV‐C treatment inhibited browning, inactivated P. tolaasii and reduced P. tolaasii – associated chemical and enzymatic changes of button mushrooms. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Introduction: Sweet cherry (Prunus avium L.), one of the most consumed fruits in the world, is rich in phenolic and especially anthocyanin content. Objective: The aim of this study was to evaluate the phenolic properties of 11 different sweet cherry genotypes collected from Giresun, Turkey. Methods: Total phenol, flavonoid, anthocyanin and antioxidant properties were observed spectrophotometrically in three different extraction (conventional, microwave‐assisted and ultrasound‐assisted) processes. Major phenolic, anthocyanin and antioxidant structures were visually assessed by high‐performance thin layer chromatography (HPTLC). Various phenolics in its structure were determined by liquid chromatography–tandem mass spectrometry (LC–MS/MS). Results: T2 and E5 genotypes had the highest content in terms of total phenol, flavonoid, anthocyanin and antioxidant activity. In HPTLC, cherry samples contained high levels of chlorogenic acid, neochlorogenic acid, p‐coumaroylquinic acid, rutin and cyanidin‐3 rutinoside. Among the phenolics examined in the LC–MS/MS method, the major compounds in the structure of cherry were found to be chlorogenic acid, rutin and catechin. The T2 genotype had higher phenolics than the other cherry samples (chlorogenic acid 19.3 mg/100 g; catechin; 3.8 mg/100 g; rutin 33.1 mg/100 g). Conclusion: As a result, T2 and E5 genotypes had higher phenolic and antioxidant activity compared to other genotypes and commercial cultivars. It can be said that the antioxidant contents of these genotypes are due to the high anthocyanin amount in their structures. In addition, T2 genotype contained more major phenolics than other cherries. In the next stage, it is recommended to carry out studies on the cultivation of these two varieties. "Chemical profiles of different sweet cherry genotypes collected from different areas of Giresun province of Turkey were analyzed comparatively by spectrophotometric, LC‐MS/MS and HPTLC methods, and new sweet cherry samples that may have commercial potential were determined. According to the findings, T2 and E5 genotypes had better phytochemical properties than other genotypes and commercially available cultivars. In the next stage, it is recommended to carry out studies on the cultivation of these two new samples." [ABSTRACT FROM AUTHOR]

Introduction: Food industry generates large amounts of waste by‐products rich in natural antioxidants. On the other hand, application of advanced processes for the recovery of these fine chemicals is another popular topic of recent years. Objective The purpose of this study is to propose a green extraction method by application of deep eutectic solvent‐based automated solvent extraction (AMSE) from lemon peels. Methods: The primary polyphenols (hesperidin, naringin, and p‐coumaric acid) and the total polyphenols of the lemon peel extract were quantified and used as response for the optimisation of the AMSE conditions. The Box–Behnken design type of the response surface method (RSM) was chosen for optimisation study. Scavenging activity of the lemon peel extract against 2,2‐diphenyl‐1‐picrylhydrazil (DPPH) free radical was also measured in vitro. Results: The optimum conditions for the highest total phenolic (7.47 mg‐gallic acid equivalent [GAE]/g‐lemon peel [LP]), naringin (5.05 mg/g‐LP), p‐coumaric acid (3.27 mg/g‐LP), and hesperidin (0.07 mg/g‐LP) yields were obtained by 1.5 h of extraction time, 46% water (v/v), and 5 g of peel. The antioxidant activity changed between 37.31% and 94.10% in the peels. Conclusions: Extraction time was the most effective process factor for the total phenolic and p‐coumaric acid yields, while water addition was statistically very important (p < 0.0001) for the naringin and hesperidin yields in the current AMSE system. The second‐order models generated for the selected systems represent the data satisfyingly based on the high coefficients of determination (> 0.99), statistically significant p‐values (<0.0001), coefficient of variation values (< 10%), and non‐significant lack‐of‐fit values (p > 0.05). Automated solvent extraction has been used to recover bioactive substances from lemon peels. The conditions of the process were optimized to maximize the primary polyphenols (hesperidin, naringin, and p‐coumaric acid) and the total polyphenols in the lemon peel extract through the Box‐Behnken design type under the response surface study. Lactic acid‐based deep eutectic solvent was integrated into the extraction system to propose an eco‐friendly procedure, since the extracted fine chemicals are candidates for natural additives in food, drug, and cosmetic applications. [ABSTRACT FROM AUTHOR]

Current demand of consumers for healthy and sustainable food products has led the industry to search for different sources of plant protein isolates and concentrates. Legumes represent an excellent nonanimal protein source with high‐protein content. Legume species are distributed in a wide range of ecological conditions, including regions with drought conditions, making them a sustainable crop in a context of global warming. However, their use as human food is limited by the presence of antinutritional factors, such as protease inhibitors, lectins, phytates, and alkaloids, which have adverse nutritional effects. Antitechnological factors, such as fiber, tannins, and lipids, can affect the purity and protein extraction yield. Although most are removed or reduced during alkaline solubilization and isoelectric precipitation processes, some remain in the resulting protein isolates. Selection of appropriate legume genotypes and different emerging and sustainable facilitating technologies, such as high‐power ultrasound, pulsed electric fields, high hydrostatic pressure, microwave, and supercritical fluids, can be applied to increase the removal of unwanted compounds. Some technologies can be used to increase protein yield. The technologies can also modify protein structure to improve digestibility, reduce allergenicity, and tune technological properties. This review summarizes recent findings regarding the use of emerging technologies to obtain high‐purity protein isolates and the effects on techno‐functional properties and health. [ABSTRACT FROM AUTHOR]

Diabetes is the most common endocrine disorder contributing to high morbidity and mortality globally. Due to the side effects reported for anti‐diabetic drugs, there is a rising interest in herbal medicine for diabetes mitigation. However, rare studies were performed to analyze the molecular effects of natural agents on diabetes. Therefore, this study is the first to assess the possible ameliorating effects of avocado and cinnamon extracts on streptozotocin (STZ)‐induced disturbances in the gene expression of PDX1 and Ins1 in type‐2 diabetic rats, in comparison to metformin. A total number of 50 male Albino rats were randomly divided into five groups; normal control, STZ‐induced diabetic group (65 mg/kg b.w divided into three doses 5 days apart), three other STZ‐diabetic groups were treated orally for 6 weeks with metformin (500 mg/kg b.w/day), an avocado fruit ethanolic extract (300 mg/kg b.w/day), or a cinnamon aqueous extract (200 mg/kg b.w/day). All rats were fasted overnight then euthanized, blood was collected, and serum was separated for biochemical analyses. The pancreas was processed for the evaluation of PDX1 and Ins1 gene expression by qRT‐PCR. Oral administration of the avocado/cinnamon extract significantly improved the altered levels of blood glucose, insulin, lipid profile, and total antioxidant capacity (TAC) and upregulated the pancreatic expression of PDX1 and Ins1 genes. In conclusion, this study added another mechanism of anti‐diabetic action for the plant extracts via upregulating the gene expression of PDX1 and Ins1 in STZ‐diabetic rats. Metformin has a more profound effect than the plant extracts; however, cinnamon has a comparable effect. Practical applications: Diabetes is a worldwide chronic serious problem; therefore, different efficacious drug treatments are currently available. However, several side effects of these drugs also negatively affect patient welfare. Therefore, the present study provides an additive/adjunct biochemical rationale for further natural intervention strategy for type‐2 diabetes through the introduction of plant‐derived products that revealed a wide range of therapeutic effects without causing untoward actions. This study revealed that cinnamon and avocado extracts exhibited marked anti‐diabetic and antioxidant effects in rats, as compared to the standard drug, metformin. These results augmented the previous ones and added a new molecular mechanism of action through upregulation of Ins1 and PDX1 in type‐2 diabetic rats. [ABSTRACT FROM AUTHOR]

The immune system is the body's first barrier to disease resistance, so immunomodulators occupy an important position in modern nutrition and health care industries. As a special kind of food with immune function, edible fungi contain many ingredients that can be used as immunomodulators. Edible fungi mainly promote cell apoptosis, induce autophagy in cancer cells, alleviate autophagy in damaged cells, and regulate cell polarization. Furthermore, it also facilitates to regulate or strengthen the body's immune system too. Some edible fungus can release immune factors through humoral immunity to improve the body's immunity. Therefore, based on the characteristics of edible fungi, it can be immunomodulated by multiple pathways and multiple targets; In addition, the extraction of edible fungi immunomodulatory compounds and the industry chain of edible fungi have also been research hotspots in recent years. Therefore, it has a good application prospect for the development of edible fungi. This article systematically expounds the types of edible fungi immunomodulatory compounds, extraction methods, immunomodulatory effects, edible fungi‐related industrial chains, and so on, in order to lay the foundation for follow‐up research. Practical Applications: This article takes the extraction and healthy utilization of edible fungi's biologically active substances as a starting point and summarizes the immune regulation and mechanism of edible fungi, with a view to in‐depth study of the immune regulation mechanism and endogenousness of edible fungi. Overall, this review would provide a detailed understanding and discussions on the health promoting characteristics of edible fungi, which will facilitate the manufacturers with associated products. [ABSTRACT FROM AUTHOR]

Neurodegenerative diseases are considered to be among the diseases most threatening to human beings. Increasing evidence shows that antioxidant hydrolysates/peptides with neuroprotective effects may relieve neurodegenerative diseases. However, related research in mushrooms, one of the richest sources of antioxidant hydrolysates/peptides, is in its infancy. Therefore, the in vitro neuroprotective effects of protein hydrolysates from Pleurotus geesteranus were researched in this study. Proteins were extracted from P. geesteranus and then hydrolyzed by simulated gastrointestinal digestion. The neuroprotective effects of the protein hydrolysates were evaluated by H2O2‐injured PC12 cells. The hydrolysates showed a superior antioxidative ability and had a higher abundance of hydrophobic amino acids (e.g., leucine, alanine, and phenylalanine). Neither cytotoxicity nor the increase of ROS in PC12 cells was observed under treatment with the hydrolysates. However, pre‐treatment with the hydrolysates in PC12 cells, which were then injured by H2O2, markedly attenuated ROS generation and enhanced the activities and mRNA expression of the endogenous antioxidant enzymes (catalase (CAT), glutathione peroxidase (GPx), and superoxide dismutase (SOD)), leading to a 26.68% increase in cell viability. The hydrolysates exhibited strong neuroprotective activity in H2O2‐injured PC12 cells, possibly by reducing ROS generation and enhancing the activity of the antioxidant enzymatic system. Practical applications: Antioxidant hydrolysates with neuroprotection were obtained from Pleurotus geesteranus proteins by simulating gastrointestinal digestion, which exhibited an excellent pre‐protective effect in oxidatively damaged PC12 cells. Further study showed that hydrolysates pre‐protection may exert antioxidant activities not only as an exogenous antioxidant to scavenge ROS but also as a gene regulator to modulate the endogenous antioxidant enzymes gene expression. These results indicated that the potential of antioxidant peptides, derived from P. geesteranus through gastrointestinal digestion, could serve as a source of bioactive molecules in the prevention, relief or even treatment of neurodegenerative disorders. [ABSTRACT FROM AUTHOR]

This study evaluated the effects of 1‐methylcyclopropene (1‐MCP), chitosan (CTS), and combined 1‐MCP and CTS (1‐MCP&CTS) on the postharvest quality, bioactive compounds, antioxidant enzymes, and antioxidant capacity in Hui jujube during cold storage (0 ± 1°C and 90% ± 5% relative humidity for 75 d). The 1‐MCP&CTS treatment inhibited respiration rate and ethylene production, delayed the degradation of total soluble solids and titratable acid, and alleviated the decreases in total polyphenols, total flavonoids, anthocyanins, and ascorbic acid during storage. Compared to the control fruit, 1‐MCP&CTS treatment resulted in higher activities of superoxide dismutase, catalase, and ascorbate peroxidase and higher antioxidant capacity. The antioxidant capacity was positively correlated with the contents of bioactive compounds and antioxidant enzymes and negatively correlated with respiration rate and ethylene production. The results suggest that 1‐MCP and CTS can be applied to maintain the antioxidant systems and delay the senescence of jujube fruit. Novelty impact statement: The effects of 1‐MCP, CTS, and 1‐MCP&CTS during jujube storage were evaluated.Among treatments, the combined treatment had the best preservation effect.1‐MCP&CTS maintained bioactive compounds, antioxidant capacity, and storage quality of Hui jujube. [ABSTRACT FROM AUTHOR]

BACKGROUND The fungus Agaricus subrufescens is grown commercially in China, the USA, Brazil, Taiwan and Japan, among others. However, each country adopts a cultivation system that significantly influences the agronomical parameters and chemical composition of the harvested mushrooms. In this study, the influence of the cultivation process on the content of ergosterol and vitamin D2 was evaluated. RESULTS: Four commercial strains of A. subrufescens (ABL 04/49, ABL CS7, ABL 18/01 and ABL 19/01) and two environmental cultivation conditions (in the field and a controlled chamber with the absence of sunlight) were used. Infield cultivation, ABL CS7 and ABL 19/01 strains presented better agronomic parameters, whereas in a protected environment ABL 19/01, ABL 04/49 and ABL 18/01 demonstrated better performance, respectively. The highest biological efficiency value (64%) was provided by ABL 19/01 strain in a controlled environment. CONCLUSION: The highest content in ergosterol (990 mg kg−1) and vitamin D2 (36.8 mg kg−1) were observed in mushrooms obtained in the field from strain ABL 04/49, which presents reasonable agronomic parameters for cultivation. © 2021 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The present review attempts to critically examine and evaluate research findings on mushrooms as sources of vitamin D and other nutraceuticals. Recently, there is a growing concern about diseases associated with the deficiency of vitamin D in humans. As people tend to stay indoors, in present times, due to the COVID‐19 pandemic, vitamin D levels are further affected. Research indicates vitamin D as a promising defensive or therapeutic agent against COVID, making this review more crucial. Mushrooms, as a rich source of vitamin D along with various bioactive compounds, perform a significant role in resolving health issues. Robust analyses of various strategies for enhancing vitamin D content in mushrooms holds significance in this study; moreover, this will help stakeholders of the mushroom industry in enriching the overall mushroom quality and human health. Mushroom‐based medicinal formulations and functional foods serve to deliver vitamins and nutrients to humans, thus helping to combat malnutrition and other health problems, especially in developing countries. Evidence from pre‐clinical and clinical analyses suggests that vitamin D2 bioavailability in mushrooms is comparable with vitamin D from other sources. The review also emphasises molecular findings from mushrooms related to genes responsible for morphology and metabolic production of pro‐vitamin‐D2. [ABSTRACT FROM AUTHOR]

Avocatin‐B (Avo‐B), an avocado‐derived 1:1 mixture of the polyhydroxylated alcohols avocadyne (AYNE) and avocadene, eliminated leukemia cells by suppressing fatty acid oxidation (FAO) in vivo and in vitro while sparing healthy blood cells. In this study, we identified AYNE as the most potent FAO inhibitor within the Avo‐B mixture capable of inducing cell death in leukemia cells lines (IC50: 3.10 ± 0.14 µM in TEX cells; 11.53 ± 3.32 µM in OCI‐AML2) and patient‐derived acute myeloid leukemia cells. When added individually, the two Avo‐B constituents demonstrated antagonism (Combination Index values >1), highlighting the need for future studies to assess AYNE alone. Together, this work highlighted AYNE as the most potent FAO inhibitor within the Avo‐B mixture. Practical applications: This work identifies which of the two molecules in avocatin B (Avo‐B), an avocado‐derived mixture of two molecules with demonstrated human safety, utility against leukemia, insulin resistance and diabetes, is most useful. Therefore, it provides the basis for future clinical studies that will focus on testing and developing the most active Avo‐B constituent. [ABSTRACT FROM AUTHOR]

Edible mushrooms have been the object of studies regarding their bioactive properties, acting mainly in the pharmaceutical and food areas. This study aimed at the production, extraction and purification of antibacterial compounds from Pleurotus sajor‐caju. The identification of these compounds occurred by analysis via FT‐Raman spectroscopy. Antibacterial extraction had a positive response, resulting in two compounds. The compound extracted at 25°C inhibited the development of Staphylococcus aureus by 52.7 ± 2.7 (%). The compound had a molecular size greater than 100 kDa and a possibly little branched structure. At a temperature of 60°C, the compound with the greatest antagonistic activity against Escherichia coli, reduced its development by 74.3 ± 1.8 (%). The compound was possibly a linear or slightly branched chain biomolecule and molecular weight between 50 and 100 kDa. According to the literature, it is estimated that the extracted compounds refer to β‐glucan structures. Novelty impact statement: The extract showed potential of inhibition above 50% for gram‐positive and gram‐negative microorganisms.The purification processes were efficient, reaching a 23.5‐fold increase in bioactive capacity.It is estimated that different β‐glucan structures were extracted. [ABSTRACT FROM AUTHOR]