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Grape marc is a waste product produced during the winemaking process. The enormous volume of wine production worldwide creates a significant amount of grape marc each year. It is rich in nutrients and has excellent antioxidant properties. Lactic acid fermentation is a popular food preparation method, and by using grape marc as a substrate for fermentation, the pomace is preserved and the health benefits are improved, thus being a potentially valuable method that allows efficient management of pomace. This review describes the nutritional value of grape marc, the conditions necessary to ferment grape marc using lactic acid bacteria, and the characteristic chemical changes that occur during fermentation. Furthermore, it describes the research prospects for producing novel functional foods or products by interacting strains with phytochemicals in grape marc. More research is needed to optimize the use of starter cultures, improve fermentation efficiency, and develop sustainable processes. [ABSTRACT FROM AUTHOR]

In recent studies, marine macroalgae (seaweeds) have been highlighted as excellent sources of acquiring many bioactive polymers and metabolites with vast chemical and biological values, which has attracted increasing research interests in seaweeds. Among a diversity of seaweed-derived bioactive constituents, polysaccharides have been affirmed to possess an extensive array of bioactivities, such as antioxidant, antimicrobial, anticarcinogenic, immune-enhancing and anti-inflammatory activities. Due to the exhibition of these bioactivities, seaweed polysaccharides have been promised great application potential in food, feed, pharmaceutical, nutraceutical, and cosmeceutical industries. As discovered, these bioactivities were mainly contributed by the complex polymeric structural features and chemical compositions of seaweed-derived polysaccharides and were highly associated with the extraction methods. This study has comprehensively reviewed the current and prospective applications of seaweeds and their polysaccharides from nutritional and bioactive perspectives, with further shedding light on the insight into the structure-bioactivity relationship of seaweed-derived polysaccharides. [ABSTRACT FROM AUTHOR]

Lentils (Lens culinaris Medik.), the earliest legumes grown by humans, are essential food sources in many countries. This review summarizes the nutrient profile, phytochemical profile, sensory properties, bioaccessibility, along with health benefits of lentils. Lentils are not only rich in protein, carbohydrates, and fats but various bioactive substances, especially flavonoids and phenolic acids. However, their bioavailability is poor due to the presence of certain antinutritional factors, containing tannins, phytic acid, protease inhibitors as well as lectins. Specific information for the bioaccessibility and bioavailability of phenolics and minerals in lentils is listed. Besides, several conventional along with novel techniques that used to improve bioaccessibility and bioavailability of lentils, such as soaking, dehulling, thermal processing, isoelectric precipitation, pulsed electric field, and high-pressure processing are introduced as well. In addition, various potential health benefits are reviewed, including anti-inflammatory, anticancer, antidiabetic, and anti-obesity properties. Thereby, increased consumption and utilization of lentils as functional foods are considered the key to combating certain chronic diseases in the human body. Lastly, some suggestions are put forward for the future direction of lentils. [ABSTRACT FROM AUTHOR]

Beans (Phaseolus vulgaris), also known as the common beans, are broadly cultivated in temperate and semitropical regions. P. vulgaris contain different varieties, such as kidney beans, black beans, navy beans, pinto beans, and Great Northern beans. This legume is an excellent source of nutrients, including protein, carbohydrates, vitamins, minerals, and phytochemical compounds. The phytochemicals in beans comprise bioactive substances such as phenolic compounds, phytosterols, and oligosaccharides. These bioactive substances exhibit health and therapeutic benefits including antioxidant, cholesterol-lowering, anti-cancer, anti-diabetic, and anti-inflammatory potential. However, there is another category of essential phytochemicals, the antinutrients (e.g. enzyme inhibitors, phytic acids/phytates, saponins, and lectins), that negatively influence nutrient digestion and absorption. This review aims to describe the nutritional and phytochemical compounds of beans as well as the impact of different processing methods on bean phytochemicals, including soaking, extrusion, germination, roasting, steaming, autoclaving, boiling, cooking, microwaving, high-pressure processing, ultrasound, and pulsed electric field. In addition, the differences regarding volatile compounds; the impacts of storage on phytochemicals in beans; their bioaccessibility and digestibility; and the potential health benefits of bean consumption are introduced and evaluated. [ABSTRACT FROM AUTHOR]

Pulses are edible seeds belonging to the Leguminosae family for human consumption and consist of various species such as common beans (Phaseolus vulgaris L.), peas (Pisum sativum), lentils (Lens culinaris), chickpeas (Cicer arietinum L.), and faba beans (Vicia faba). Pulses are sustainable sources of nutritional compounds, especially containing almost twice the protein content compared to cereal grains. In addition to becoming an excellent source of macronutrients and micronutrients, they are abundant in phytochemicals, containing bioactive compounds with potential health benefits resulting from various phenolic compounds, as well as antinutritional compounds (e.g. phytic acid, enzyme inhibitors, lectins, saponins), which have received widespread concern by researchers. More essentially, various processing approaches for consumption purposes will result not only in enhanced nutritional and sensory characteristics in pulses but also in affected phytochemicals contents and their bioavailability. In this review, the nutritional and phytochemical compositions of pulses will be first introduced, followed by different common-applied processing methods (thermal and non-thermal), along with their impacts and pulse storage effects on the content of corresponding phytochemicals. Furthermore, through food processing and digestion, the bioaccessibility and bioavailability of pulse phytochemicals will be improved, thus releasing more health benefits, and expressing pharmacological functions in the human body. [ABSTRACT FROM AUTHOR]

The article presents the discussion on crucial role of aquaculture in meeting future global food demands and its potential for sustainable development amidst growing population pressures. Topics include the examination of aquaculture practices in South Asia, the challenges and opportunities of using alternative feed sources like insects; and the need for continued research and innovation to enhance food security and environmental sustainability.

Summary: Desmanthus is a Mimosaceae legume genus that is native to the Americas. Decades ago, the introduction of Desmanthus with impressive survival ability in semi‐clay soil filled the gap of no sown pasture legume adaptive to the northern Australian environment. In this study, the comprehensive phenolic profile of Progrades™ Desmanthus collected across northwestern Queensland was characterised by LC‐ESI‐QTOF‐MS2. Their antioxidant potential was evaluated by the in vitro antioxidant assays and correlatively analysed with the phenolic contents. As discovered, the phenolic contents varied significantly among geographical locations. Desmanthus collected from Armreynold showed the highest phenolic content mainly consisting of condensed tannins, whereas the Madison region sample displayed the highest flavonoid content. The mass spectrometry results identified 68 phenolic compounds, highlighting 21 phenolic acids and 36 flavonoids. This study provides academic evidence for the utilisation of Desmanthus in food and husbandry industries as an antioxidant ingredient or a potential source of phenolic compounds. [ABSTRACT FROM AUTHOR]

The use of insects as a sustainable source of animal-based food and in the human diet is increasing. Special attention has been given to black soldier fly larvae (BSFL) because this insect can consume organic waste and convert organic matter into high-quality nutrients that can be used for animal feed. In addition, BSFL rapidly reproduce, can convert large volumes of biomass, can be fed with a variety of organic material, and present a high feed conversion rate. Recent studies have also indicated that BSFL have a lower environmental impact than has livestock production, because they use less water and land mass, although life-cycle assessment analysis is required confirm this. Moreover, this insect is a rich source of protein, lipids, and minerals, and may have beneficial medicinal effects due to the presence of bioactive compounds. However, BSFL as well as any other insect species, present some challenges regarding their low consumer acceptance and limited information related to their food safety. Therefore, this review aims to collect information from the current literature regarding aspects related to rearing conditions and characteristics of BSFL as a sustainable source of nutrients. In addition, it will summarise the nutritional profile, the main bioactive compounds, and the challenges with human consumption of BSFL. [ABSTRACT FROM AUTHOR]

This editorial provides an overview of coumarins, which are natural compounds found in plants and fungi. It discusses their various uses in industries such as food, cosmetics, and pharmaceuticals due to their pleasant smell. The document focuses on the biological and pharmacological activities, toxicity, sources, and classification of coumarins, as well as their synthetic forms. It also includes research papers and reviews on the topic. The editorial highlights the potential use of coumarins as natural pesticides and their importance in promoting health and alleviating diseases. It emphasizes the need for more toxicity studies to ensure the safety of these compounds. The document specifically highlights the biological activities of daphnetin and scopoletin, two derivatives of coumarins, and recommends further research to confirm their documented effects and safety. [Extracted from the article]

Tomatoes (Solanum lycopersicum) are of great significance in terms of the worldwide consumption of nutritional diets. More than half of the production is sold as fresh products, while the whole fruit is still typically processed into various products, including canned tomatoes, paste, juice, and puree. Tomatoes are rich in phenolic compounds, which are generally present as soluble and bound forms in nature. Large amounts of nutritional and bioactive compounds such as phenolics, flavonoids, carotenoids, vitamins, minerals and glycoalkaloids have drawn increasing interest in tomato fruits. However, there appears to be a certain anti-nutritional compound that negatively influences human health. As the role of antioxidants in human nutrition has gained increased interest, the bioavailability of tomato fruits is of great importance to be researched and studied, especially due to their associated health benefits for a number of chronic diseases, including certain types of cancer and cardiovascular disease. Nevertheless, the processing of tomatoes into various end products, including mechanical and heat treatments, is considered to be one of the most significant factors that are potentially affected by those nutritional properties, anti-nutritional compounds and causing changes in the bioavailability of antioxidants. In this review, the nutritional and anti-nutritional compounds, and related health and side effects were discussed. The review also focused on the effects of different food processing techniques on the in vivo and in vitro bioavailability of tomato antioxidants. [ABSTRACT FROM AUTHOR]

Seaweeds are macroscopic marine algae that are allocated into three categories based on the seaweed color (green, brown and red seaweeds). Seaweeds are known for its nutrition and beneficial non-nutritive compounds. Seaweeds have ample nutrition content including carbohydrates, minerals, proteins, and vitamins. Green seaweeds have a high concentration of carbohydrates and lipids whereas red seaweeds have abundant content of proteins. The mineral content ranges up to 36% of its dry weight. The beneficial non-nutritive compounds are phenolic compounds that are classified into phenolic acids, flavonoids, bromophenols and phlorotannins in seaweeds. The phlorotannin compounds are found mostly in brown seaweeds whereas the bromophenols are observed in red seaweeds. The phenolic compounds identified demonstrated bioactive properties which have been confirmed through in vivo cell culture studies. Due to seaweed's beneficial properties, the seaweed biomass have been consumed as a portion of convenience food in the Asian diet and has expanded to the Western diet. Over the last few decades, the extract or the biomass has been used in making fertilizers, animal feed, pharmaceuticals, and cosmeceuticals. This review helps to understand the nutrition content, especially phenolic compounds with their bioactive properties and recent development in applications. [ABSTRACT FROM AUTHOR]

Seaweeds are rich in phenolic compounds such as phlorotannins and have antioxidant, antibacterial, and anti-inflammatory activities. As exogenous bioactive compounds, seaweed polyphenols exist in the form of aglycone, esters, glycosides, and polymers. Most of them are not directly absorbed in the human digestive tract but undergo extensive modifications by digestive enzymes or bacteria before absorption or excretion. Up-to-date in vitro and in vivo seaweed polyphenol bioaccessibility studies have been reviewed, outlining seaweed polyphenols, especially phlorotannins, have low oral bioaccessibility, bioavailability, and high bioactivity paradox. Moreover, special attention is also given to other factors such as food matrix, food processing methods, and host factors on the absorption of seaweed polyphenols. In digestion tract, proteins can form both covalent and non-covalent bonds with polyphenols and thus hinder the absorption of polyphenols. However, lipids and polysaccharides in food can enhance the bioaccessibility of polyphenols to some extent. It is worth noticing that food processing technologies and host gut flora composition can also alter the absorption and bioactivity of specific seaweed phenolics. [ABSTRACT FROM AUTHOR]

Fermented coffee beans are believed to have significantly different compositions of phenolic and volatile compounds and physicochemical properties compared to unfermented coffee beans. This study evaluated the effects of fermentation on coffee beans at a commercially roasted level by characterizing their phenolic compounds and semi-quantifying their volatile compounds using liquid chromatography–electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS) and headspace/gas chromatography–mass spectrometry (HS-SPME-GC-MS). Coffee beans from two varieties of Coffea arabica, Geisha (G) and Bourbon (B), both fermented beans had higher contents of total phenolic compounds (G: 33.52 mg/g; B: 29.95 mg/g), total flavonoid (G: 0.42 mg/g; B: 0.35 mg/g), total tannins (G: 3.49 mg/g; B: 3.18 mg/g), and higher antioxidant potential in all assays. In total, 131 phenolic compounds were tentatively characterized via LC-ESI-QTOF-MS/MS, where 73 and 65 phenolic compounds were characterized from fermented Geisha and Bourbon, respectively. Regarding GC-MS, the fermented coffee beans had higher levels of phenols, pyrazines, furan, and furanic compounds. These findings substantiated that fermented coffee beans exhibit elevated levels of phenolic and volatile compounds and greater antioxidant activity, which could contribute to relatively higher nutritional values and organoleptic properties. [ABSTRACT FROM AUTHOR]