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Consumption of natto, a traditional eastern Asian food made of fermented soybeans by Bacillus subtilis, has long been linked to healthy aging and longer human lifespan. As the key thrombolytic ingredient of natto, the serine protease nattokinase (NK) has been developed into a widely-used dietary supplement. NK has shown excellent anti-thrombus, thrombolytic, and anti-inflammation activities that potentially delay aging and provide therapeutic effects on aging-related diseases. In this review, we critically overview the experimental and clinical evidence in the past 20 years that support the beneficial function of NK in the prevention and treatment of aging-related diseases, including cardiovascular diseases, Alzheimer’s disease, other abnormalities and cancer. We focus on the underlying molecular mechanisms and recent advances in application methods that are aimed at further development of NK for healthier aging of modern society. The challenges and unsolved issues in this area are also discussed.

Abstract Background Defatted melon seed, a major by-product from melon oil processing chain, is scarcely utilsed. However, it has high potential value and can be used as novel ingredient in food products production. In line with zero waste policy and food sustainability, exploring and utilisation of this oil processing by-product can reduce food waste, and is key to moving towards a more sustainable food system. Therefore, this study aimed to assess the nutritional profile and functional properties of three varieties of defatted melon seeds (Galia, Cantaloupe, and Honeydew), and then compare them with defatted pumpkin seeds (as control group). Results In this study, three varieties of melon seeds (Galia, Cantaloupe, and Honeydew) and pumpkin seeds (as control group) were defatted using Soxhlet extraction with petroleum ether; subsequently, their functional properties and nutritional components were assessed. The defatted melon seeds contained high level of protein (51.1–54.2%, w/w), dietary fibre (29.4–33.2%, w/w), potassium (1181.0–2373.1 mg/100 g), and GABA (γ-aminobutyric acid, 1.4–4.3 mmol/kg), whereas in terms of anti-nutritional compounds, they contained a relatively high amount of phytic acid (5.0%—5.8%, w/w). They also exhibited good in water/oil absorption capacity and emulsifying capacity. The phenolics were mainly free phenolics (FP) fraction (75%–77%), followed by the conjugated phenolics (CP) fraction (15%–16%), and the bound phenolics (BP) fraction (about 8%); the antioxidant capacity of each fraction followed the same sequence (FP > CP > BP). Conclusion Considering the nutritional composition, functional properties, and the presence of potentially bioactive compounds, defatted melon seeds have considerable potential to be used as a functional food ingredient for the reformulation of foods. Graphical Abstract

Mango is considered one of the most important tropical fruits worldwide in terms of its consumption and consumer acceptability. Its processing generates huge quantities of mango byproducts, which is often discarded unscrupulously into the environment and, therefore, needs effective waste management practices. The extraction of mango peels' dietary fiber using enzymatic method can be a useful valorization strategy for management of mango by-products. In the present investigation, dietary fiber (soluble and insoluble fraction) was extracted by enzymatic hydrolysis using α-amylase, protease, and amyloglucosidase. Highest yield of dietary fiber (67.5%, w/w) was obtained at 60 °C temperature using recommended enzyme concentrations including α-amylase (40 µL), protease (110 µL), and amyloglucosidase (200 µL) after a treatment time of 60 min. SEM analysis indicated the increased porosity of dietary fiber samples caused due to the hydrolytic effect of enzymes on its surface structure, whereas FTIR analysis confirmed the functional groups present in dietary fiber. The coexistence of crystalline and amorphous nature of polymers present in soluble and insoluble fractions of dietary fiber was assessed by XRD analysis. Further, the analysis of functional properties including WHC, OHC, and SC revealed the suitability of using extracted mango peel's dietary fiber in the food systems. [ABSTRACT FROM AUTHOR]

Exopolysaccharides produced by lactic acid bacteria have gained attention for their potential health benefits and applications in functional foods. This study explores the isolation and characterization of a novel exopolysaccharide-producing strain from dairy products. The aim was to evaluate its probiotic potential and investigate the properties of the produced exopolysaccharide. A strain identified as Enterococcus faecium PCH.25, isolated from cow butter, demonstrated exopolysaccharide production. The study’s novelty lies in the comprehensive characterization of this strain and its exopolysaccharide, revealing unique properties with potential applications in food, cosmetic, and pharmaceutical industries. The E. faecium PCH.25 strain exhibited strong acid tolerance, with a 92.24% viability rate at pH 2 after 2 h of incubation. It also demonstrated notable auto-aggregation (85.27% after 24 h) and co-aggregation abilities, antibiotic sensitivity, and absence of hemolytic activity, suggesting its probiotic potential. The exopolysaccharide produced by this strain showed bactericidal activity (MIC and MBC = 1.8 mg/ml) against Listeria monocytogenes and antioxidant properties (22.8%). Chemical analysis revealed a heteropolysaccharide composed of glucose and fructose monomers, with various functional groups contributing to its bioactivities. Physical characterization of the exopolysaccharide indicated thermal stability up to 270 °C, a negative zeta-potential (-27 mV), and an average particle size of 235 nm. Scanning electron microscopy and energy dispersive X-ray analysis revealed a smooth, nonporous structure primarily composed of carbon and oxygen, with an amorphous nature. These findings suggest that the exopolysaccharide from E. faecium PCH.25 has potential as a natural antibacterial and antioxidant polymer for use in functional foods, cosmetics, and pharmaceuticals. [ABSTRACT FROM AUTHOR]

Background: Defatted melon seed, a major by-product from melon oil processing chain, is scarcely utilsed. However, it has high potential value and can be used as novel ingredient in food products production. In line with zero waste policy and food sustainability, exploring and utilisation of this oil processing by-product can reduce food waste, and is key to moving towards a more sustainable food system. Therefore, this study aimed to assess the nutritional profile and functional properties of three varieties of defatted melon seeds (Galia, Cantaloupe, and Honeydew), and then compare them with defatted pumpkin seeds (as control group). Results: In this study, three varieties of melon seeds (Galia, Cantaloupe, and Honeydew) and pumpkin seeds (as control group) were defatted using Soxhlet extraction with petroleum ether; subsequently, their functional properties and nutritional components were assessed. The defatted melon seeds contained high level of protein (51.1–54.2%, w/w), dietary fibre (29.4–33.2%, w/w), potassium (1181.0–2373.1 mg/100 g), and GABA (γ-aminobutyric acid, 1.4–4.3 mmol/kg), whereas in terms of anti-nutritional compounds, they contained a relatively high amount of phytic acid (5.0%—5.8%, w/w). They also exhibited good in water/oil absorption capacity and emulsifying capacity. The phenolics were mainly free phenolics (FP) fraction (75%–77%), followed by the conjugated phenolics (CP) fraction (15%–16%), and the bound phenolics (BP) fraction (about 8%); the antioxidant capacity of each fraction followed the same sequence (FP > CP > BP). Conclusion: Considering the nutritional composition, functional properties, and the presence of potentially bioactive compounds, defatted melon seeds have considerable potential to be used as a functional food ingredient for the reformulation of foods. [ABSTRACT FROM AUTHOR]

Phytosomes consist of a phytochemical bound to the hydrophilic choline head of a phospholipid. Their use in food products is gaining interest. However, literature on the use of food‐grade solvents, crude plant extracts as opposed to pure compounds, and unrefined phospholipids to prepare phytosomes is limited. Furthermore, studies on compound stability are lacking. This study aimed to develop nano‐phytosome vesicles prepared from inexpensive food‐grade ingredients to improve the stability of polyphenolic compounds. Cyclopia subternata extract (CSE) was selected as a source of phenolic compounds. It contains substantial quantities of C‐glucosyl xanthones, benzophenones, and dihydrochalcones, compounds largely neglected to date. The effect of process conditions on the complexation of CSE polyphenols with minimally refined food‐grade fat‐free soybean lecithin (PC) was studied. The PC:CSE ratio, sonication time, and reaction temperature were varied. This resulted in phytosomes ranging in vesicle size (113.7–312.7 nm), polydispersity index (0.31–0.48), and zeta potential (−55.0 to −38.9 mV). Variation was also observed in the yield (93.5%–96.0%), encapsulation efficiency (3.7%–79.0%), and loading capacity (LC, 1.3%–14.7%). Vesicle size and LC could be tailored by adjusting the sonication time and PC:CSE ratio, respectively. Chemical interaction between the lipid and the phenolic compounds was confirmed with nuclear magnetic resonance. Phytosomal formulation protected the compounds against degradation when freeze‐dried samples were stored at 25 and 40°C for 6 months at low relative humidity. The study provided valuable information on the importance of specific process parameters in producing food‐grade phytosomes with improved phenolic stability. [ABSTRACT FROM AUTHOR]

Beta vulgaris, also known as Beetroot, is a member of a family of Chenopodiaceae and is widely used as a natural food colorant. It gets its distinctive color due to nitrogen-containing water-soluble pigments betalains. Beetroot is an exquisite cradle of nutrients, including proteins, sucrose, carbohydrates, vitamins (B complex and vitamin C), minerals, fiber. They also contain an appreciable amount of phenolic compounds and antioxidants such as coumarins, carotenoids, sesquiterpenoids, triterpenes, flavonoids (astragalin, tiliroside, rhamnocitrin, kaempferol, rhamnetin). Recent studies evidenced that beetroot consumption had favorable physiological benefits, leading to improved cardiovascular diseases, hypertension, diabetes, cancer, hepatic steatosis, liver damage, etc. This review gives insights into developing beetroot as a potential and novel ingredient for versatile food applications and the latest research conducted worldwide. The phytochemical diversity of beetroot makes them potential sources of nutraceutical compounds from which functional foods can be obtained. The article aimed to comprehensively collate some of the vital information published on beetroot incurred in the agri-food sector and a comprehensive review detailing the potentiality of tapping bioactive compounds in the entire agriculture-based food sector. [ABSTRACT FROM AUTHOR]

Proso millet (Panicum miliaceum L.) and common wheat (Triticum aestivum L.) have been used as major crops in multiple regions since ancient times, and they contain various nutrients that can affect human hair health. This study investigated the various biological effects of a complex of millet extract and wheat extract (MWC) on hair health. Human immortalized dermal papilla cells (iDPCs) for an in vitro study and an anagen-synchronized mouse model for an in vivo study were employed. These findings revealed that the application of the MWC in vitro led to an increase in the mRNA levels of antioxidant enzymes (catalase and SOD1), growth factors (IGF-1, VEGF, and FGF7), and factors related to hair growth (wnt10b, β-catenin) while decreasing inflammatory cytokine mRNA levels (IL-6 and TNFα). The mRNA levels of hair follicles (HFs) in the dorsal skin of the mouse model in the early and late telogen phases were also measured. The mRNA levels in the in vivo study showed a similar alteration tendency as in the in vitro study in the early and late telogen phases. In this model, MWC treatment elongated the anagen phase of the hair cycle. These findings indicate that the MWC can suppress oxidative stress and inflammation and may elongate the anagen phase by enhancing the growth factors involved in the wnt10b/β-catenin signaling pathway. This study suggests that the MWC might have significant potential as a functional food for maintaining hair health. [ABSTRACT FROM AUTHOR]

Isomaltooligosaccharides (IMOs) are recognized as functional food ingredients with prebiotic potential that deliver health benefits. IMOs have attained commercial interest as they are produced from low-cost agricultural products that are widely available and have prospective applications in the food industry. The review examines the various production processes and the main challenges involved in deriving diverse structures of iMO with maximized yield and increased functionality. The different characterization and purification techniques employed for structural elucidation, the physico-chemical importance, technological properties, food-based applications and biological effects (in vitro and in vivo interventions) have been discussed in detail. The key finding is the need for research involving biotechnological and enzymology aspects to simplify the production technologies that meet the industrial and consumer requirements. The knowledge from this article delivers a clear insight to scientists, food technologists and the general public for the improved utilization of iMOs to support the emerging market for functional foods and nutraceuticals. [ABSTRACT FROM AUTHOR]

Ruspolia differens Serville (Orthoptera: Tettigonidae) is a highly nutritious and luxurious insect delicacy that is consumed as a food source in many African countries. However, the nutrient profile of R. differens in different geographical regions have received limited research interest. Here, we provide comprehensive evidence of geographical impact on the nutrient profile of R. differens and its potential to meet the recommended dietary intake of the population. Our results demonstrated that proximate composition, fatty acids, amino acids, minerals, vitamins, and flavonoid contents of R. differens collected from five districts in Uganda varied considerably. The crude protein (28–45%), crude fat (41–54%), and energy (582–644 Kj/100 g) contents of R. differens exceed that reported from animal origins. The highest crude protein, crude fat, and carbohydrate contents of R. differens were recorded in Kabale, Masaka, and Kampala, respectively. A total of 37 fatty acids were identified with linoleic acid (omega‐6 fatty acid) being the most abundant polyunsaturated fatty acid in R. differens from Kabale, Masaka, and Mbarara. All essential amino acids were recorded in R. differens, particularly histidine with values exceeding the daily requirement for adults. Mineral and vitamin content differed significantly across the five districts. The highest quantity of flavonoids was recorded in R. differens from Hoima (484 mg/100 g). Our findings revealed that R. differens could be considered as functional food ingredients capable of supplying essential macro‐ and micronutrients that are critical in curbing the rising food insecurity and malnutrition in the regions. [ABSTRACT FROM AUTHOR]

This work aimed to produce mannooligosaccharide-rich carbohydrates from coconut meals for food application by using environmentally friendly processes. Coconut meal from coconut milk manufacturing was defatted by subcritical ethanol extraction at 100 °C before hydrolysis in subcritical water at different temperatures (120−230 °C), followed by ethanol precipitation. The obtained ethanol-insoluble precipitates contained mainly carbohydrates (89.09–98.88%) with small amounts of protein (0–5.33%) and 5-hydroxymethyl-2-furaldehyde (0–13.16 mg/100 g). The molecular weights of the final product were in the range of 0.83–34.70 kDa. The highest yield of the final product was from the treatment at 220 °C (10.76 g/100 g defatted coconut meal), while the treatment at 230 °C possessed the highest content of mannooligosaccharides with a degree of polymerization of 2–6 (46.12%). The obtained carbohydrates showed antioxidant capacities and enhanced in vitro growth of lactobacilli and bifidobacteria. Acetic and propionic acids were the major short-chain fatty acids formed by fermentation. [ABSTRACT FROM AUTHOR]

Melanin as a natural pigment widely exists in animals, plants, fungi and bacteria. In vivo and in vitro tests have proven that melanin has a variety of health-promoting effects, such as antioxidant and immunomodulatory activities, hypoglycemic and hypolipidemic effect, liver and gastrointestinal tract protection effect. Melanin can be extracted from animal and plant by-products or produced by microbial fermentation, involving five extraction and purification methods, with their own positive and negative aspects. Melanin can be added to a variety of foods as natural colorant and preservative, with high safety and almost no toxicity. This article focuses on melanin’s source classification, health benefits, extraction technology and applications in food products to explore the potential of it as a functional food ingredient.

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Hesperetin glucosides such as hesperidin and hesperetin-7-glucoside are abundantly present in citrus fruits and have various pharmacological properties. However, the potential toxicity of hesperetin glucosides remains unclear. An initial assessment of the safety of hesperetin-7-glucoside–β-cyclodextrin inclusion complex (HPTGCD) as a functional food ingredient was undertaken to assess toxicity and mutagenic potential. A bacterial reverse mutation assay (Ames test) using Salmonella typhimurium (strains TA98, TA1535, TA100, and TA1537) and Escherichia coli (strain WP2 uvrA) with HPTGCD (up to 5000 µg/plate) in the absence and presence of metabolic activation was negative. In a single oral (gavage) toxicity study in male and female rats, HPTGCD at dose up to 2000 mg/kg did not produce mortality nor clinical signs of toxicity or change in body weight. In a subchronic oral (dietary admix) toxicity study in rats receiving 0, 1.5, 3, and 5% HPTGCD for 13 weeks, no adverse effects were noted and the no-observed-adverse-effect level (NOAEL) was 5% in the diet (equivalent to 3267.7 mg/kg/day for males and to 3652.4 mg/kg/day for females). These results provide initial evidence of the safety of HPTGCD. [ABSTRACT FROM AUTHOR]

Lutein is a bioactive substance with functional properties, applicable in food supplementation and food fortification. Wet microalgae biomass processing is a propitious practice, yet receives limited exploration for lutein production. Here, novel microwave-assisted extraction methods utilizing wet biomass are designed. By manipulating the chemical composition and mixing process of the extraction mixture, mass transfer was improved thus maximising lutein liberation from biomass. Through our optimum extraction method, the amount of lutein recovered increases by 1.88 fold (from 8.06 mg/g to 15.14 mg/g), uses − 125.32 fold less amount of KOH solution (from 142.86 ml to 1.14 ml), uses − 8.34 fold less amount of acetone (from 1428.57 ml to 171.3 ml), requires − 1.80 fold less extraction time (from 36 min to 20 min) and consumes − 30.85 fold less energy (from 106.73 kWh to 3.46 kWh) as compared to the dried biomass extraction. Extracted lutein also retained high antioxidant capacity in 0.43 ± 0.16 µmol α-tocopherol equivalent. This designed process is feasible as wet biomass could be stored in a refrigerator up to 3 weeks without affecting the amount of extractable lutein. The outcome of this proposed lutein production method has achieved high product recovery, quality, remarkable process efficacy and potential sustainability for future industry application. [Display omitted] • New wet biomass extraction protocol for sustainable food processing practices. • Such technique enhanced the use of microalgae as an effective lutein producer. • Wet biomass has long shelf life (3 weeks) with constant extractable lutein content. • Least energy and material consumption are used and attained highest lutein recovery. • Extract has highest antioxidant capacity and lutein recovery (~2 fold) in 20 min [ABSTRACT FROM AUTHOR]

Aim. The practical guidelines are intended for primary care physicians, general practitioners, paediatricians, gastroenterologists and general internists to advance the treatment and prevention of gastroenterological diseases in adults and children in therapies with probiotics, prebiotics, synbiotics and their enriched functional foods.Key points. Probiotics are live microorganisms that sustain health of the host when supplied in adequate amounts. Prebiotics include human-indigestible but accessible to gut microbiota substances expediting specific changes in the composition and/or activity of gastrointestinal microbiota that favour the host health. The mechanism of probiotic action comprises the quorum resistance maintenance, nutrient substrate metabolism and end metabolite recycling, macroorganism-sustaining substrate production, as well as the mediation of local and adaptive immune responses.The Russian Federation regulates market differently for biologically active food additives (BAFA), medicinal products (drugs) and functional food products (FFP). We overview the probiotic strains regulated in Russia as BAFAs, drugs and FFPs and provide recommendations on the use of these strains in treatment and prevention of gastroenterological diseases in children and adults.Conclusion. The clinical efficacy of probiotics, prebiotics, synbiotics and fortified functional foods depends on the prebiotic and strain properties and is verified in appropriate comparative clinical trials. Not all probiotics registered in Russia as BAFAs, drugs and FFPs have a strain identity, which provides no warranty of the clinical effect expected. The FFP legislation demands improved regulation mechanisms and control for therapeutic efficacy.

This study investigated the potential of incorporating cardoon (Cynara cardunculus L.) blades as bioactive and dietary fiber ingredients in vegetable/fruit-based smoothies, within a zero-waste approach. The smoothie formulations were pasteurized by high-pressure (550 MPa for 3 min, HPP) and thermal (90 °C for 30 s, TP) treatments and stored at 4 °C for 50 days. Cardoon-fortified smoothies exhibited higher viscosity, darker color, increased phenolic compound levels, and greater anti-inflammatory and antioxidant activities. Furthermore, the cardoon blade ingredients contributed to a more stable dietary fiber content throughout the smoothies' shelf-life. HPP-processed smoothies did not contain sucrose, suggesting enzymatic activity that resulted in sucrose hydrolysis. All beverage formulations had low or no microbial growth within European limits. In conclusion, the fortification of smoothies with cardoon blades enhanced bioactive properties and quality attributes during their shelf-life, highlighting the potential of this plant material as a potential functional food ingredient in a circular economy context. • Smoothies with added bioactive and fiber ingredients of cardoon blades were produced • High-pressure (550 MPa, 3 min) and thermal (90 °C, 30 s) treatments were tested • Smoothies with added blade fiber residue had higher dietary fiber content and stability • All beverage formulations showed low or no microbial growth within European limits • The ingredients improved the smoothies' bioactivity and quality during shelf-life [ABSTRACT FROM AUTHOR]

The fruit of Tetradium ruticarpum (TR) is commonly used in Chinese herbal medicine and it has known antiproliferative and antitumor activities, which can serve as a good source of functional ingredients. Although some antiproliferative compounds are reported to be present in TR fruit, most studies only focused on a limited range of metabolites. Therefore, in this study, the antiproliferative activity of different extracts of TR fruit was examined, and the potentially antiproliferative compounds were highlighted by applying an untargeted liquid chromatography–tandem mass spectrometry (LC-MS/MS)-based multi-informative molecular networking strategy. The results showed that among different extracts of TR fruit, the EtOAc fraction F2-3 possessed the most potent antiproliferative activity against HL-60, T24, and LX-2 human cell lines. Through computational tool-aided structure prediction and integrating various data (sample taxonomy, antiproliferative activity, and compound identity) into a molecular network, a total of 11 indole alkaloids and 47 types of quinolone alkaloids were successfully annotated and visualized into three targeted bioactive molecular families. Within these families, up to 25 types of quinolone alkaloids were found that were previously unreported in TR fruit. Four indole alkaloids and five types of quinolone alkaloids were targeted as potentially antiproliferative compounds in the EtOAc fraction F2-3, and three (evodiamine, dehydroevodiamine, and schinifoline) of these targeted alkaloids can serve as marker compounds of F2-3. Evodiamine was verified to be one of the major antiproliferative compounds, and its structural analogues discovered in the molecular network were found to be promising antitumor agents. These results exemplify the application of an LC-MS/MS-based multi-informative molecular networking strategy in the discovery and annotation of bioactive compounds from complex mixtures of potential functional food ingredients. [ABSTRACT FROM AUTHOR]

Lotus is a member of a small family of Nelumbonaceae and is regarded as a sacred flower grown as a freshwater aquatic plant. All plant parts are utilized as food and medicine. Lotus seed (LS) is an important part of the lotus plant due to its nutritional and bioactive components. The presence of phenolic compounds imparts numerous bioactivities to the LS extracts. Nutritional composition is considered crucial for evaluating new ingredients for food applications. Hence, the review deals with the nutritional composition of the LS and bioactivities of LS extracts, viz., anti-cancer, anti-proliferation, anti-diabetic, anti-inflammatory, neuroprotective, antioxidant, and immunomodulatory action. LS also possesses a significant amount of industrially important components which are beneficial for the formulation of food products. The overall profile of the lotus seed makes them potential nutraceutical and bioactive food ingredients. Utilizing this low-cost horticultural waste for producing value-added products is a novel step in its sustainable utilization. The article aimed to comprehensively collate some of the vital information published on lotus seeds incurred in the agri-food sector and critically discussing the potentiality of tapping bioactive compounds from lotus seeds considered as wastes and/or by-products in the entire agriculture-based food sector.

The effects of plant polyphenols on carbohydrate and/or lipid metabolism disorders have wide experimental and clinical justification; however, their effects are limited due to low bioavailability. Thus, the development of technological approaches enhancing their effectiveness and stability is relevant. The aim of this work was to evaluatein vivothe effects of polyphenols from bilberry leaves and fruits, sorbed on the brown buckwheat flour, on C57Bl/6c mice with carbohydrate and lipid metabolism disorders. We assessed in vivothe effect of a food matrix (FM1: bilberry leaf polyphenols sorbed on brown buckwheat flour) on C57Bl/6c mice with induced carbohydrate and lipid metabolism disorders. The aim of the second experiment was to evaluate the effectiveness of prolonged prophylactic consumption of another food matrix (FM2: billberry fruit polyphenols, sorbed on brown buckwheat flour) by C57Bl/6c micewith induced carbohydrate and lipid metabolism disorders. Technological approaches were developed and pilot batches of the food matrices FM1 and FM2were obtained. According to the in vivo testing, a significant decrease in the glucose levels and normalization of glucose tolerance and insulin sensitivity were found in animals treated with FM1. When assessing the in vivo effects of FM2, the hypoglycemic effect of bilberry fruit polyphenols in the composition of the matrix was established. The results of these studies can be used to justify the testing of the developed matrices in a clinical setting and using them as functional food ingredients for preventative nutrition in cases of carbohydrate metabolism disorders. [ABSTRACT FROM AUTHOR]

Pâté is a by‐product of virgin olive oil production presenting a high phenolic content and beneficial health effects. This research aims to evaluate the storage stability of phenolic compounds of pâté and a coated formulation, and to verify the bioaccessibility of the phenolic compounds. An accelerated shelf‐life test at 40 °C/75% relative humidity was carried out for 75 days. Different combinations of degradative and hydrolytic reactions impacted the results. Indeed, at the end of the storage period, 84% of phenols was recovered in pâté with free tyrosol and hydroxytyrosol showing an increase due to secoiridoids hydrolysis. The total phenolic content of coated pâté did not significantly decrease, showing a higher increment of free tyrosol and hydroxytyrosol. Simulated digestion led to the liberation of 15% of phenols by both samples. In conclusion, the coating process improved the stability of pâté phenolic compounds without affecting their bioaccessibility. [ABSTRACT FROM AUTHOR]

The hydrophobicity and anti-obesity characteristics of the threonine (Thr) derivative of Monascus pigment were determined and compared with 2-(p-tolyl)-ethylamine (TEA) and tryptophan (Trp) derivatives of the same. Treatment by all three derivatives decreased body weight gain, epididymal fat weight, and abdominal fat in mice. The lowest body weight gain and epididymal fat weight were observed with the Monascus-Thr derivative treatment, which is more hydrophilic than other the other treatments tested. Further in vivo tests with the Thr derivative at different concentrations demonstrated that body weight, epididymal fat weight, and serum lipid level are reduced in a concentration-dependent manner. Significant reduction was exhibited at 0.10 mg/g-mouse/day of the Thr derivative, and less reduction was observed at 0.05 or 0.01 mg/g-mouse/day. In comparison with mice fed a normal diet, there was no statistical weight change in the liver, kidney, or spleen, indicating the Thr derivative was not toxic to mice.

An innovative approach to creating a new generation of specialised foods for dietary therapy of type 2 diabetes can involve planned adding of plant polyphenols to their formulafions. The marked antioxidant properties of polyphenols largely determine their potential antidiabetic effects. However, the use of food polyphenols for prophylactic purposes is limited by their low bioavailability, which makes it expedient to search for technological approaches aimed at obtaining polyphenolic matrices with high biological activity, increased digestibility, and stability. This study objective was to purposely extract and concentrate the polyphenols by sorbing them from an aqueous solution of the bilberry leaf extract (BLE) on buckwheat flour and to assess their storage stability. A number of experiments on optimal parameters selection for sorbing polyphenols from the BLE on buckwheat flour were performed. The parameters included the concentration of the extract solution, the solution/sorbent ratio, the pH of the solution, the temperature and the time of sorption. The sorption on the polyphenol matrix was determined from the difference in their contents in the initial solution of the extract and in the supernatant after centrifugation by the FolinCiocalteu method. The effects of exposure to light, temperatures, and humidity on the polyphenol compounds in the dry BLE and in the food matrix contents during storage was analysed by the FTIR spectroscopy. The experiments determined the optimal conditions for the BLE polyphenol sorption on buckwheat flour by incubation of a 2% BLE solution pH = 3.6 with the portion of buckwheat flour at the ratio of 1g/50 cm3 solution for 45 minutes at 25°C. When storing the food matrix, there was no significant degradation of the polyphenolic compounds in the food matrix, which indicates an increase in the stability of the polyphenols sorbed on buckwheat flour. This paper presents the results that are scientifically and practically relevant for the nutritiology experts who devise promising technological approaches to expanding the range of functional food ingredients of the antidiabetic character.

Foods that show positive effects on health beyond basic nutrition are called functional foods of which familiar examples are propolis and Alpinia officinarum. Galangin (3,4,5-trihydroxyflavonol) is a major component in these and is considered as the principal bioactive ingredient. The aim of this review is to consolidate the evidence-based information on galangin’s biological activities and associated molecular mechanisms, accumulated in databases (Google Scholar, Pubmed, Scopus, Science Direct and Web of Science) up to December 2017. Galangin showed promising activities in the amelioration of inflammation, tumours, oxidative stress, arthritis, microbial infections, obesity, diabetes, neuronal damage, cardiovascular, liver and urinary bladder disorders. It is metabolically unstable and its efficacy in animal models is not well studied. As evidenced from the literature, galangin has great potential as functional food ingredient, provided further, animal and clinical investigations to be carried out to establish molecular mechanisms, pharmacokinetics, and safety profile.

Modern technologies of food production that often lead to losses in the main nutrients of processed raw materials, incorporation into food recipes of large amounts of ingredients, which are sometimes not scientifically substantiated, lead to a necessity to find a new way for increasing the nutritional value of modern products and making them healthier. Functional foods are one of the ways to solve this problem, which have long been of great interest to Russian and international scientific society. The paper presents the information about the history of creation and trends in the development of the functional food industry in Russia and abroad, as well as the materials about the modern directions of designing meat-based functional foods, innovative methods for their production and problems arising in the process of their designing.

Summary: Biofunctional peptide ingredients should retain their stability following standard processing operations in food‐based delivery vehicles. A boarfish protein hydrolysate, exhibiting anti‐diabetic activity, was subjected to a range of thermal treatments following incorporation into tomato‐based soup and juice products. The dipeptidyl peptidase‐IV (DPP‐IV) inhibitory activity and peptide profile of the hydrolysate within the products were assessed before and after thermal treatment. The treatments applied had no effect on the DPP‐IV inhibitory activity or peptide profile of the protein hydrolysate. The heat‐treated (90 °C × 1 min and 121 °C × 42 s) juice‐fortified beverage had microbial counts within the acceptable limits for consumption when stored at 4 °C for 30 days. Furthermore, the hydrolysate within the beverage products was resistant to simulated gastrointestinal digestion (SGID) regardless of whether it was heat‐ or non‐heat‐treated, or stored for 30 days at 4 °C. Therefore, tomato‐based beverages are suitable delivery vehicles for biofunctional peptide ingredients. [ABSTRACT FROM AUTHOR]

A prebiotic is a substrate that is selectively utilized by host microorganisms conferring a health benefit. Prebiotics are capable of maintaining intestinal health, reducing inflammation in gastrointestinal diseases, improving immune function, and preventing colon cancer. Since prebiotics need to be chemically stable in food processing treatments, different industrial alternatives for the production of prebiotic ingredients without altering their characteristics are being explored. Innovative technologies, such as high hydrostatic pressure, ultrasound, microwave, drying and extrusion, are used to process food products using short processing time and low temperature conditions, to extend the shelf life, and to preserve the nutritional value, sensory quality and food safety. This review aims to address a revision about the advances in the implementation of innovative technologies in the extraction and processing of food ingredients, such as fibers, with prebiotic potential from agro-industrial sources and how prebiotic properties are affected by these processes. Key findings and conclusions: Current trends focus on incorporating prebiotics into food products, contributing to the development of the functional foods market. The concept of prebiotic does not only refer to fiber; it includes other substances that positively impact the microbiota. Prebiotics have different characteristics and behaviors that have to be validated, not only in vitro but also in vivo , to assess their functionality. Innovation in prebiotic ingredients is not limited to finding new sources; there is also a wide array of technologies that can enable the industry to extract desired compounds or to modify them to enhance their properties. • There is an increasing demand to get prebiotic ingredients with proved health benefits. • Innovative technologies are used to extract prebiotics from agroindustrial sources. • High hydrostatic pressure, ultrasound, microwave, drying, and extrusion, can be used. • Prebiotic properties may be modified by the utilized process, and must be validated. • Prebiotic functionality should be evaluated not only in vitro but also in vivo. [ABSTRACT FROM AUTHOR]

Globally, peanut seeds are grown for oil production, peanut butter, confections, snacks and protein extenders, leaving the peanut by-products (skins, peanut hulls) as waste for disposal. Numerous studies have identified the value added attributes of peanut skins and/or peanut skin extracts as an antioxidant, functional food ingredient, animal production feed ingredient, and antimicrobial agent. This manuscript presents a comprehensive review of the food and non-food uses of peanut skins and/or extracts, and new uses of this significant agricultural waste product produced in the peanut industry. An improved comprehensive knowledge and better understanding of the value added uses of peanut skins enables us to better define future food and non-food uses of this agricultural by-product. [ABSTRACT FROM AUTHOR]

Aim: To determine the protective capacity against Salmonella infection in mice of the cell‐free fraction (postbiotic) of fermented milk, produced at laboratory and industrial level. Methods and Results: The proteolytic activity (PA) of 5 commercial cultures and 11 autochthonous Lactobacillus strains was evaluated. The DSM‐100H culture displayed the highest PA and it was selected for further studies. The capacity of the postbiotics produced by pH‐controlled fermentation to stimulate the production of secretory IgA in faeces and to protect mice against Salmonella infection was evaluated. A significant increase in secretory IgA in faeces of mice fed 14 days the postbiotic obtained at the laboratory (F36) was detected compared to control animals. A significantly higher survival was observed in mice fed the F36 and the FiSD (industrial product) compared to controls. Conclusion: The postbiotics obtained showed immunomodulatory and protective capacity against Salmonella infection in mice. Significance and Impact of the Study: The pH‐controlled milk fermentation by the proteolytic DSM‐100H culture could be a suitable strategy to obtain a food ingredient to be added to a given food matrix, not adequate to host viable cells of probiotics, to confer it enhanced functionality and thus expand the functional food market. [ABSTRACT FROM AUTHOR]

Abstract Over-ripe bananas serve as a good source for non-starch polysaccharides (NSP), which can be used as a functional food ingredient and represent an opportunity for waste utilization. However, ripe banana contains a large amount of sugars, which are undesirable and need to be removed. Traditional extraction methods using alcoholic solvents have many drawbacks. This study aims to use natural deep eutectic solvents (NADES) as new and eco-friendly solvents for the extraction of soluble sugars from ripe bananas. Thirty NADES were characterized and screened, and four of them were selected as most appropriate solvents to remove soluble sugars from banana puree with the help of microwave-assisted extraction. The effects of temperature, time, and quantity of water added to NADES were evaluated. In all cases, NADES were shown to be more effective than conventional solvents (water and ethanol). Among the four NADES, malic acid:beta-alanine:water (1:1:3, molar ratio) with 30 g/100 g of water (25 °C, 30 min) was found to be the most effective in the extraction of soluble sugars from banana puree. Thus, NADES can be considered a highly efficient extraction medium for fruits (such as bananas) and can replace conventional extractions using harsher organic solvents like ethanol. Highlights • NADES have a potential use as solvents to extract soluble sugars from ripe banana. • NADES represent an eco-friendly alternative to replace harsh organic solvents. • Microwave-assisted extraction improves the extraction process of soluble sugars. • Malic acid:b-alanine:water (1:1:3) is an effective NADES to extract soluble sugars. [ABSTRACT FROM AUTHOR]

Highlights • Semi-purified aspalathin fraction (GRAF) was successfully nanoencapsulated. • GRAF nanoencapsulation can be achieved with various polymers and methods. • Electrospraying with synthetic polymers produce nanoparticles with best properties. • Sustained release confirmed for GRAF-Eudragit S100 nanoparticles. Abstract The bioactive hydrophilic dihydrochalcone, aspalathin, has poor stability and bioavailability hampering its use in functional food ingredients with standardised aspalathin content. The aim of the study was to produce nanoparticles with controlled release to overcome these obstacles. Nanoencapsulation was investigated using both natural (chitosan and lecithin) and synthetic (poly(lactide- co -glycolide) and Eudragit S100® (ES100)) polymers by suitable conventional methods and electrospraying for all polymers. All polymer-method combinations produced particles smaller than 1.1 µm. Electrospraying produced more favourable results than conventional methods for the synthetic polymers, resulting in spherical particles with higher (p < 0.05) encapsulation efficiencies (>50%) and loading capacities (>10%). Opposite trends were observed for natural polymers. An in vitro release study revealed biphasic aspalathin release profiles at pH 7.4 with ES100 electrosprayed nanoparticles having the slowest (p < 0.05) release rate (1.67 h−1). Overall, ES100 electrosprayed nanoparticles showed the most favourable combination of parameters. [ABSTRACT FROM AUTHOR]

Exploitation of plant proteins as an alternative to animal proteins currently presents an important challenge for food industries. In this contribution, total sunflower protein isolate from cold press meal was used as a starting material for the generation of highly soluble and functional hydrolysates that could be used in various food formulations. To do this, a rational and complete approach of controlled hydrolysis was implemented using the individual Alcalase and Prolyve enzymes. The method of stopping the hydrolysis reaction was also evaluated. The influence of operating conditions on hydrolysis kinetics and enzymatic mechanism was studied to identify the appropriate hydrolysis conditions. The gain of the solubility was then analyzed and compared to that of the initial proteins. Finally, the emulsifying and foaming properties (capacities and stabilities) of the resulting hydrolysates were also assessed. As a result, controlled enzymatic proteolysis significantly improved the sunflower protein solubility at neutral pH (twofold increase) and generated highly soluble hydrolysates. The limited proteolysis also maintained the good foam capacities and allowed an improvement in the initial foam stabilities and emulsifying capacities and stabilities of sunflower proteins. This contribution can greatly increase the value of sunflower meal and help in the development of sunflower protein products in the future.

An emerging body of evidence indicates that oleuropein, a biophenol usually found in olive leaves, extra-virgin olive oil and in some species of the Oleaceae family has potent biological and pharmacological properties. Its main pharmacological activities such as anticancer, cardioprotective, neuroprotective, gastroprotective, hepato-protective, anti-diabetes, anti-obesity and radioprotective, among others, are in large part attributed to its putative antioxidant and anti-inflammatory effects. This mini-review collects and discusses the scattered data available in the literature concerning oleuropein and/or oleuropein-rich extracts and highlights its chemistry, biosynthesis, biological activities and its possible mechanisms of action.

Berberine is an isoquinoline alkaloid and a popular dietary supplement in the US market for lowering blood glucose and managing a healthy lipid profile. The anti-tumour activity of berberine is also known. Endometrial cancer is a gynecological malignancy tumour. Our study demonstrated for the first time that berberine could be used to inhibit endometrial carcinoma cell proliferation in vitro and unveiled the relevant mechanisms. By flow cytometry, we found that berberine affected cell cycle distribution in endometrial cancer cells. Additionally, berberine could induce cell apoptosis through activation of the mitochondrial/caspase pathway. We further investigated berberine-mediated signal transduction in endometrial cancer cells and found that berberine engaged in the PI3K/Akt pathway, a cell proliferation- and cell cycle progression-related signalling pathway. Our results suggest that berberine could be used as a potential dietary supplement or functional food ingredient to prevent endometrial cancer.

Oleuropein, a phenolic compound present in olives and extra virgin olive oils, is endowed with in vivo beneficial health effects and might be considered a functional food ingredient. Here, we investigated the health effects of neutraceutical oleuropein supplementation (0.59% w/w) on energy balance at the whole body and molecular level in mice fed a high fat diet (HFD). Oleuropein supplementation (HFD + O) prevented HFD-induced body weight gain resulting in a body weight that was comparable to that of normal fat diet (NFD)-fed mice. Furthermore, indirect calorimetric data, motoric movements, serum glucose and leptin levels, serum and hepatic lipid levels, adipocyte size and adipose tissue gene expression showed an improved health status compared to the control HFD-fed mice. In fact, it appeared indistinguishable between HFD + O-fed mice and NFD-fed mice. Initially, oleuropein might decrease intestinal energy uptake, while on the longer term weight maintenance could be related to an increased satiety signal. Our results indicate that oleuropein supplementation to a HFD can improve health by reducing adiposity.

The aim of current research was to evaluate physico-chemical characters, fatty acid profile and total phenolic contents of sweet melon seed oil obtained from two different extraction techniques and its suitability to be used as a functional ingredient in yoghurt. In the study two different oil extraction techniques (solvent extraction and cold press) were employed to obtain the oil from sweet melon (Cucumis melo) seeds. Both type of oils were characterized for different physico-chemical characters, fatty acid profile and total phenolic contents. The oil was later on used for preparation of yoghurt by replacing animal fat. Results obtained showed that the melon seeds contained substantial amount of oil yield (20-27.33%) with comparable physicochemical characters, high polyunsaturated fatty acid profile (70-75%) and significant amount of total phenolic contents (2.8-3 GAE/mg). The product analysis also positively demonstrated the addition of melon seed oil in the yogurt but up to 25% replacement of animal fat. It was concluded from the results that the sweet melon seed gives significant quantity of edible oil with high nutritional profile. Moreover, it could be utilized by food industries as functional edible oil as well as for the production of nutraceutical food products. [ABSTRACT FROM AUTHOR]

Foods that show positive effects on health beyond basic nutrition are called functional foods of which familiar examples are propolis and Alpinia officinarum . Galangin (3,4,5-trihydroxyflavonol) is a major component in these and is considered as the principal bioactive ingredient. The aim of this review is to consolidate the evidence-based information on galangin’s biological activities and associated molecular mechanisms, accumulated in databases (Google Scholar, Pubmed, Scopus, Science Direct and Web of Science) up to December 2017. Galangin showed promising activities in the amelioration of inflammation, tumours, oxidative stress, arthritis, microbial infections, obesity, diabetes, neuronal damage, cardiovascular, liver and urinary bladder disorders. It is metabolically unstable and its efficacy in animal models is not well studied. As evidenced from the literature, galangin has great potential as functional food ingredient, provided further, animal and clinical investigations to be carried out to establish molecular mechanisms, pharmacokinetics, and safety profile. [ABSTRACT FROM AUTHOR]

A single-band protein (HEP3) was isolated from Hericium erinaceus using a chemical separation combined with pharmacodynamic evaluation methods. This protein exhibited immunomodulatory activity in lipopolysaccharide-activated RAW 264.7 macrophages by decreasing the overproduction of tumor necrosis factor-α, interleukin (IL)-1β, and IL-6, and downregulating the expression of inducible nitric oxide synthase and nuclear factor-κB p65. Further researches revealed that HEP3 could improve the immune system via regulating the composition and metabolism of gut microbiota to activate the proliferation and differentiation of T cells, stimulate the intestinal antigen-presenting cells in high-dose cyclophosphamide-induced immunotoxicity in mice, and play a prebiotic role in the case of excessive antibiotics in inflammatory bowel disease model mice. Aided experiments also showed that HEP3 could be used as an antitumor immune inhibitor in tumor-burdened mice. The results of the present study suggested that fungal protein from H. erinaceus could be used as a drug or functional food ingredient for immunotherapy because of its immunomodulatory activities.

Schisandra chinensis (Turcz.) Baill. (SCTB) is a functional, economical and medicinal herb that has numerous medicinal and nutritional properties. The present study was carried out to investigate its inhibitory activities against protein tyrosine phosphatase 1B (PTP1B) and α-glucosidase. The extracts and compounds isolated from petroleum ether (PE) extract were further tested for their PTP1B and α-glucosidase inhibitory activities. The data showed that the anti-diabetic activity of SCTB is attributable to the PE (IC50 = 1.77 ± 0.20 μg/mL) and EtOAc (IC50 = 1.04 ± 0.20 μg/mL) extracts as well as compounds 1 (IC50 = 2.36 ± 0.20 μM) and 4 (IC50 = 9.78 ± 0.10 μM) that were compared with the positive controls NaVO4 (IC50 = 22 ± 0.20 μM) and acarbose (IC50 = 2.10 ± 0.10 μg/mL), respectively. These results demonstrate that the stems of SCTB are useful as potential functional food ingredients for the prevention and treatment of type-2 diabetes.

The testing has been conducted research on the antibacterial activity of aqueous extracts of flowers kecombrang against E. coli and S. Aureus. This study was aims to provided scientific evidence of excellence kecombrang plants as functional food ingredients. Antibacterial activity assays performed using dispersive method. From the results of antibacterial testing kecombrang flower water extract against E. coli concentration of 20% = 0 mm, 40% = 0 mm, 60% = 4.8 mm, 80% = 5.2 mm, 100% = 7.3 mm and the test bacteria S. aureus concentration of 20% = 8.67 mm, 40% = 9.11 mm, 60% = 12:33 mm, 80% = 12:44 mm, 100% = 13.89 mm.

[Display omitted] • Melanin has a variety of physiological activities that can improve human health. • Melanin produced from animal and plant by-products and microbial fermentation can help achieve circular economy and sustainable development goals. • Melanin can be used as natural colorant and preservative in food products, high safety and no toxicity. Melanin as a natural pigment widely exists in animals, plants, fungi and bacteria. In vivo and in vitro tests have proven that melanin has a variety of health-promoting effects, such as antioxidant and immunomodulatory activities, hypoglycemic and hypolipidemic effect, liver and gastrointestinal tract protection effect. Melanin can be extracted from animal and plant by-products or produced by microbial fermentation, involving five extraction and purification methods, with their own positive and negative aspects. Melanin can be added to a variety of foods as natural colorant and preservative, with high safety and almost no toxicity. This article focuses on melanin's source classification, health benefits, extraction technology and applications in food products to explore the potential of it as a functional food ingredient. [ABSTRACT FROM AUTHOR]

Endoxylanase-treated red rice bran (ERB) is a rich source of nutraceutical components. The application of drum-drying to transform the ERB into a ready-to-use, functional food ingredient was studied and investigated its impact on physicochemical, nutraceutical, storage, and product-forming properties. Drum-drying has improved the sedimentation value (190%), water absorption capacity (58%) and lowered the fat absorption (18%) capacity. Further, drum-drying caused a minimal reduction in the nutraceutical components and retained phenolics (80%–89%), total γ-oryzanol (81%), and increased the bound flavonoid (22%) content. It increased soluble catechin (22%), campesteryl ferulate (24%); retained soluble and bound phenolic acids (52%–122%); δ, γ, α–tocotrienols (91%–100%) and tocopherols (89%–108%), and γ-oryzanol fractions (78%–97%). Furthermore, drum-drying improved the storage stability by lowering moisture (12%), maintaining lipase activity (18%), free fatty acid (50%), and microbial count within the permissible limit. Finally, incorporating drum-dried ERB in food products like pancakes, flatbread, oats porridge, and groundnut snack bars exhibited excellent product forming and organoleptic properties. To conclude, drum-dried ERB demonstrated the most crucial qualities for inclusion as a food ingredient and is a potential ready-to-use functional food ingredient. [Display omitted] • Drum-drying of endoxylanase treated red rice bran yielded a functional food ingredient. • Increase in total flavonoids and campesteryl ferulate content upon drum-drying. • Retention of catechin, ferulic acid, p -coumaric acid, γ-tocotrienol, γ, and α-tocopherol. • Maintenance of free fatty acid, peroxide value, and microbial count in acceptable limit. • Excellent product forming and sensory quality to suit the consumer acceptability. [ABSTRACT FROM AUTHOR]

Table olives (Olea europaea L.) are one of the most important fermented vegetables worldwide, whereas sea fennel (Crithmum maritimum L.) represents an emerging food crop, characterized by interesting nutritional and sensory qualities. Both are characterized by a high concentration of bioactive compounds with health beneficial effects. Thanks to these features, table olives and sea fennel undoubtedly represent two valuable ingredients for the manufacture of innovative vegetable preserves. Given these premises, the present study was aimed at exploring the co-fermentation of green olives and sea fennel to produce laboratory-scale prototypes of innovative high value preserves. To this end, the effects of two recipes, two standard methods for production of table olives, and two fermentation microbiota (resident or inoculated) were assessed. The prototypes were evaluated for their microbial dynamics as well as for key sensory traits by a panel of trained assessors. During the fermentation, all the prototypes showed a progressive pH reduction. Mesophilic lactobacilli, mesophilic lactococci, and yeasts were the main microbial groups at the end of the fermentation, while Enterobacteriaceae decreased during fermentation. Metataxonomic analysis revealed an evolution of the microbiota, with Lactiplantibacillus plantarum dominating in all the prototypes in the late stage of fermentation, irrespective of the recipe, processing method, and starter inoculation. A greater crunchiness and lower fibrousness were perceived in the Greek style prototypes, which were preferred than Spanish style prototypes by trained panelists. • The co-fermentation of green table olives and sea fennel sprouts was explored. • Two processing methods were applied with or without a selected starter. • Lactiplantibacillus plantarum dominated the late stage of the fermentation. • Greek style prototypes: more crunchy, less fibrous and with a greater acceptability. [ABSTRACT FROM AUTHOR]