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This study proposes a process based on the application of high-voltage pulsed electric field (PEF) in combination with pH shift for protein and solute release from fresh edible seaweed from Gracilaria sp.. The PEF was administered using a custom-made generator within and electroporation cell with sliding electrodes. The applied PEF parameters comprised 1000 V applied voltage, 50 µs pulse duration, 200 pulses delivered at 3 Hz frequency, and an inter-electrode gap ranging from 3.9 to 4.4 mm. The pH shift extraction was performed through a combination of fractions extracted sequentially at pH-shift steps spanning the pH range of 1 to 12. Both PEF and pH played pivotal roles in the fractionation of Gracilaria sp., enhancing protein release compared to water extraction, PEF pre-treatment, or pH shift alone. The combination of PEF and sequential pH washes (pH 1 to 12) resulted in a total solute release of 9.61 ± 0.04% and protein release of 28.02 ± 0.2% with essential amino acid (EAA) content of 63.6 ± 5.3%, and branched amino acids (BCAA) content of 3.47 ± 0.06%. It is noteworthy that PEF significantly increased the EAA and BCAA content of the protein extracts, irrespective of pH shifts. These findings underscore the promising potential of PEF pre-treatment in extracting proteins from edible seaweeds. [ABSTRACT FROM AUTHOR]

The purpose of this study was to evaluate the efficacy of ethanol extracts from Torreya grandis seed (EST) as a functional food in hyperuricemia mice. We investigated EST by analyzing its chemical composition. Using a mouse model of hyperuricemia induced by potassium oxonate (PO), we evaluated the effects of EST on uric acid (UA) production, inflammation-related cytokines, and gut microbiota diversity. The primary constituents of EST consist of various flavonoids and phenolic compounds known for their antioxidant and anti-inflammatory properties in vitro. Notably, our findings demonstrate that EST significantly reduced UA levels in hyperuricemia mice by 71.9%, which is comparable to the effects observed with xanthine treatment. Moreover, EST exhibited an inhibitory effect on xanthine oxidase activity in mouse liver, with an IC50 value of 20.90 μg/mL (36%). EST also provided protective effects to the mouse kidneys by modulating oxidative stress and inflammation in damaged tissues, while also enhancing UA excretion. Finally, EST influenced the composition of the intestinal microbiota, increasing the relative abundance of beneficial bacteria such as Akkermansia muciniphila, Corynebacterium parvum, Enterorhabdus, Muribaculaceae, Marvinbryantia, and Blautia. In summary, our research unveils additional functions of Torreya grandis and offers new insights into the future of managing hyperuricemia. [ABSTRACT FROM AUTHOR]

Brown macroalgae are rich sources of nutrients and health-promoting compounds. Nevertheless, their consumption is still limited by their strong organoleptic characteristics, thus requiring the development of extraction strategies to profit from their nutritional value. To fulfil this, two sequential extraction approaches were developed, differing in the solvent used in the first extraction step, water in approach 1 or food-grade ethanol in approach 2, to obtain economic and affordable extracts rich in specific compounds from Fucus vesiculosus. The use of water in the first step of extraction allowed us to recover water-soluble phlorotannins, laminarans and mannuronic-rich alginates, making the subsequent 70% ethanol extract richest in fucoxanthin (0.07% algae DW), and the hot water fractions purest in fucoidans and alginates with a lower mannuronic-to-guluronic (M/G) ratio (2.91). Conversely, when beginning extraction procedures with 96% ethanol, the recovered yields of phlorotannins increased (0.43 g PGE/100 g algae DW), but there was a concomitant seven-fold decrease in the recovery of fucoxanthin in the subsequent 70% ethanol extract. This approach also led to less pure hot water fractions containing fucoidans, laminarans and alginates with a higher M/G ratio (5.50). Overall, this work unveiled the potential of the first extraction steps in sustainable and holistic cascade strategies to modulate the composition of food-grade extracts, creating prospects of their application as tailored functional ingredients in food products. [ABSTRACT FROM AUTHOR]

Around two million tons of olive oil are produced in Europe annually, with Portugal being among the top five European olive oil-producing countries. Olive oil production results in a substantial amount of waste in the form of olive leaves. These discarded olive leaves contain valuable phenolic compounds with antioxidant, anti-inflammatory, hypoglycaemic, neuroprotective, and antiproliferative properties. Due to their richness in polyphenols with health-promoting properties, olive leaves can be considered a potential functional food ingredient. Thus, sustainable practices for reusing olive leaf waste are in demand. In this study, the polyphenolic content in olive leaves from different Portuguese locations was determined using HPLC-UV-Vis after defining the best fit-for-purpose liquid extraction strategy. The differences in the in vitro antioxidant activity in these samples were determined by several methodologies based on radical scavenging (against 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS), 2,2-diphenyl-2-picrylhydrazyl (DPPH), and peroxyl radical (ORAC)) and on reducing properties (cupric-reducing antioxidant capacity (CUPRAC), and Folin–Ciocalteu assay (FC)), to unveil the relationship between the profile and quantity of polyphenols with antioxidant mechanisms and their capacity. At last, the stability of extracted compounds upon lyophilization and exposition to surrogate biological fluids was assessed, envisioning the future incorporation of olive leaves extracted compounds in food products. [ABSTRACT FROM AUTHOR]

Dandelion is a sustainable biomass that has occasional use in the food and pharmaceutical industry. However, commercial use of its extracts is restricted by the lack of systematic information on safety, composition, and biological activity. To broaden dandelion use, the present study brings new knowledge on extracts from dandelion seeds that could find application as safe and functional food ingredients. The employed two-step supercritical fluid extraction process, followed by the conventional extraction, enabled the separation of extracts with increased content of phenolics, tocopherols, and essential fatty acids. Those compounds were found to be the major components of dandelion extracts, reaching high values up to 799 mg GE/g, 249 mg α-TE/g, and 75%, respectively. The extracts also contained significant amounts of flavonoids (up to 20.5 mg QE/g) and pigments (chlorophyll A up to 1.0 g/kg, chlorophyll B up to 0.3 g/kg, and carotenoids up to 0.1 g/kg). This study revealed new bioproducts that express strong antioxidant (reaching IC50 values up to 132.5 μg/mL) and antimicrobial activity (with minimum inhibitory concentrations up to 80.0 μg/mL). Among the tested 23 microbial strains, the extracts exhibited the strongest activity against food-borne pathogens Micrococcus luteus and Bacillus subtilis. Furthermore, the antitumor and antiviral activity of separated dandelion biological products was evaluated. [ABSTRACT FROM AUTHOR]

The aim of this study is to substantiate the feasibility of processing wild berries (Viburnum opulus, Sorbus, Hippophae, Sambucus nigra) into functional food ingredients. The paper analyses the structure of powders from wild berries Viburnum opulus, Sorbus, Hippophae, Sambucus nigra, and investigates the content of micro- and macroelements in the powders; physicochemical parameters of wild berry powders (dry matter, mass fraction of moisture, dispersibility, mass fraction of reducing sugars, solubility, acidity) and dietary fibre content in Viburnum opulus, Sorbus, Hippophae, Sambucus nigra powders. The prototypes were made from highquality fruit and berry raw materials not damaged by diseases and pests. To make the powders, the berries were dehydrated by osmotic dehydration, then dried in infrared dryers for 2 hours at 50°C to a mass fraction of moisture of 6–8%. The dried berries were ground in a laboratory mill LZM-1. The structure of the berry powders was studied by electron microscopy. It was found that the powders have a crystalline porous structure and, accordingly, hydrophilic properties. This makes it possible to use them in food production as structure stabilisers, emulsifiers and moisture retainers. The content of some minerals in the samples was studied using a microscope-based SEM and EDS detector. It was found that the powders contain macronutrients (K, Ca, P, Cl, S, N), essential trace elements (Mg) and the conditionally vital trace element Si, which was found in powders from viburnum and sea buckthorn. The obtained powders from wild berries Hippophae rhamnoides L., Viburnum opulus, Sambucus nigra and Sorbus aucuparia contain a significant amount of vitamin C. According to all physicochemical parameters, the samples of plant powders from viburnum, elderberry, sea buckthorn, and mountain ash berries meet the requirements of DSTU 8498:2015. These results indicate the feasibility of processing Viburnum opulus, Sorbus, Hippophae, Sambucus nigra into functional food ingredients. [ABSTRACT FROM AUTHOR]

Biopolymer-based nanoencapsulation presents great performance in the delivery of functional food ingredients. In recent years, the pH-driven method has received considerable attention due to its unique characteristics of low energy and organic solvent-free during the construction of biopolymer-based nanoencapsulation. This review summarized the fundamental knowledge of pH-driven biopolymer-based nanoencapsulation. The principle of the pH-driven method is the protonation reaction of functional food ingredients that change with pH. The stability of functional food ingredients in an alkaline environment is a prerequisite for the adoption of this method. pH regulator is also an important influencing factor. Different coating materials used to the pH-driven nanoencapsulation were discussed, including single and composite materials, mainly focusing on proteins. Besides, the application evaluations of pH-driven nanoencapsulation in food were analyzed. The future development trends will be the influence of pH regulators on the carrier, the design of new non-protein-based carriers, the quantification of driving forces, the absorption mechanism of encapsulated nutrients, and the molecular interaction between the wall material and the intestinal mucosa. In conclusion, pH-driven biopolymer-based nanoencapsulation of functional food ingredients will have broad prospects for development. [ABSTRACT FROM AUTHOR]

Featured Application: This study presents a comprehensive and stepwise strategy for utilizing coffee by-products as a sustainable source to develop bioactive food ingredients and nutraceuticals. Coffee by-products can be transformed into versatile functional food ingredients and nutraceuticals by implementing green extraction techniques and employing a biorefinery approach. These products offer a wide range of benefits, including antioxidant, anti-inflammatory, and anti-obesity effects, as well as the potential to regulate energy metabolism and blood sugar levels and serve as adjunct therapies for conditions such as cardiovascular disease, diabetes, and neurodegenerative disorders. This research not only contributes to the creation of functional food products and supplements but also promotes sustainability and addresses the prevention and management of chronic diseases. Coffee production generates significant amounts of by-products, posing challenges for waste management in the industry. Recent research has revealed that coffee by-products are rich in bioactive compounds suitable to produce functional food ingredients and nutraceuticals. In this review, we explore biorefinery strategies for extracting and utilizing bioactive compounds from coffee by-products, including the production of bio-based chemicals and materials, as well as the extraction of phenolic compounds, antioxidants, and dietary fiber for food applications. We propose a stepwise approach for the development of functional food ingredients and nutraceuticals from coffee by-products, covering the identification of needs, comprehensive characterization, in vitro and in vivo research, unraveling the mechanism of action, food and nutraceutical formulation, sensory analysis, shelf-life stability, scale-up, randomized control trials, and biostatistics and bioinformatic integration. Additionally, we discuss the market potential, regulatory issues, and technological innovation surrounding the commercialization of coffee by-product-based products. Emphasizing the importance of regulatory compliance and sustainability in the coffee industry, this review highlights the potential of coffee by-products to be transformed from waste into valuable functional food ingredients and nutraceuticals, offering a promising avenue for waste reduction and promoting sustainability in the coffee industry. [ABSTRACT FROM AUTHOR]

Acerola powder has been experiencing a surge in demand as a functional food ingredient, particularly due to its usage in vitamin C supplements. However, limited research has been conducted on its other bioactive compounds. In this study, we employed metabolomics and object-oriented data-processing protocols to comprehensively characterize acerola powder. To ensure maximum coverage of metabolomics, we selected a 50% methanol aqueous solution as the extraction solvent and utilized the HSS T3 column for chromatography analysis. Through this approach, we successfully identified a total of 175 compounds in acerola powder, encompassing amino acids and peptides, polyphenols, organic acids, and various other compounds. Additionally, we measured the total phenolic content (TPC) and assessed the antioxidant activity of acerola powder. Furthermore, we analyzed the differential composition of acerola fruit and juice powder, identifying polyphenols and lipids as primary markers in fruit powder, while peptides emerged as key markers in juice powder. Notably, two specific peptides, Thr-Trp and Val-Tyr, were identified as antioxidant peptides. Overall, our study provides novel composition data for acerola powder, shedding light on its potential as a functional food ingredient. These findings contribute to the development and utilization of acerola powder in the formulation of functional food products. [ABSTRACT FROM AUTHOR]

Liver injury is a main adverse effect of first-line tuberculosis drugs. Current management of tuberculosis-drug-induced liver injury (TBLI) mainly relies on withdrawing tuberculosis drugs when necessary. No effective treatment exists. Various nutrients and functional food ingredients may play a protective role in TBLI. However, a comprehensive review has not been conducted to compare the effects of these nutrients and functional food ingredients. We searched Pubmed and Web of Science databases from the earliest date of the database to March 2023. All available in-vitro, animal and clinical studies that examined the effects of nutritional intervention on TBLI were included. The underlying mechanism was briefly reviewed. Folic acid, quercetin, curcumin, Lactobacillus casei, spirulina and Moringa oleifera possessed moderate evidence to have a beneficial effect on alleviating TBLI mostly based on animal studies. The evidence of other nutritional interventions on TBLI was weak. Alleviating oxidative stress and apoptosis were the leading mechanisms for the beneficial effects of nutritional intervention on TBLI. In conclusion, a few nutritional interventions are promising for alleviating TBLI including folic acid, quercetin, curcumin, L. casei, spirulina and M. oleifera, the effectiveness and safety of which need further confirmation by well-designed randomized controlled trials. The mechanisms for the protective role of these nutritional interventions on TBLI warrant further study, particularly by establishing the animal model of TBLI using the tuberculosis drugs separately.

Sea fennel (Crithmum maritimum L.) is a perennial, strongly aromatic herb that has been used since ancient times in cuisine and folk medicine due to its renowned properties. Recently described as a "cash" crop, sea fennel is an ideal candidate for the promotion of halophyte agriculture in the Mediterranean basin due to its acknowledged adaptation to the Mediterranean climate, its resilience to risks/shocks related to climate changes, and its exploitability in food and non-food applications, which generates an alternative source of employment in rural areas. The present review provides insight into the nutritional and functional traits of this new crop as well as its exploitation in innovative food and nutraceutical applications. Various previous studies have fully demonstrated the high biological and nutritional potential of sea fennel, highlighting its high content of bioactive compounds, including polyphenols, carotenoids, ω-3 and ω-6 essential fatty acids, minerals, vitamins, and essential oils. Moreover, in previous studies, this aromatic halophyte showed good potential for application in the manufacturing of high-value foods, including both fermented and unfermented preserves, sauces, powders, and spices, herbal infusions and decoctions, and even edible films, as well as nutraceuticals. Further research efforts are needed to fully disclose the potential of this halophyte in view of its full exploitation by the food and nutraceutical industries. [ABSTRACT FROM AUTHOR]

Food allergy is recognized as a global medical problem with increasing prevalence in recent years. Currently, the treatment of food allergy mainly involves avoidance of allergens and allergen-specific immunotherapy. Barring the spontaneous resolution of food allergy during the growth process, this disease is difficult to treat fundamentally. In recent years, the use of functional food ingredients derived from natural products has been attracting attention for their prophylactic use in food allergy. Theaflavins, i.e., black tea polyphenols, are potent antioxidants that have inhibitory effects on a variety of diseases. However, little is known about the preventive effect of theaflavins on food allergy. In this study, we designed a mouse model of food allergy and examined the effect of theaflavins using the severity of diarrhea, a symptom of food allergy, as an indicator. The administration of a black tea extract rich in theaflavins or theaflavin 1 (subgroup of theaflavins) to mice reduced the severity of diarrhea when compared with a normal diet. A reduction in malondialdehyde levels, a key marker of lipid peroxidation, was also observed. Overall, these data suggest that theaflavins may potentially inhibit food allergy by alleviating oxidative stress in the colon and can be a potential food material for prevention of food allergy. [ABSTRACT FROM AUTHOR]

The purpose of this study was to evaluate the efficacy of ethanol extracts from Torreya grandis seed (EST) as a functional food in hyperuricemia mice. We investigated EST by analyzing its chemical composition. Using a mouse model of hyperuricemia induced by potassium oxonate (PO), we evaluated the effects of EST on uric acid (UA) production, inflammation-related cytokines, and gut microbiota diversity. The primary constituents of EST consist of various flavonoids and phenolic compounds known for their antioxidant and anti-inflammatory properties in vitro. Notably, our findings demonstrate that EST significantly reduced UA levels in hyperuricemia mice by 71.9%, which is comparable to the effects observed with xanthine treatment. Moreover, EST exhibited an inhibitory effect on xanthine oxidase activity in mouse liver, with an IC50 value of 20.90 μg/mL (36%). EST also provided protective effects to the mouse kidneys by modulating oxidative stress and inflammation in damaged tissues, while also enhancing UA excretion. Finally, EST influenced the composition of the intestinal microbiota, increasing the relative abundance of beneficial bacteria such as Akkermansia muciniphila, Corynebacterium parvum, Enterorhabdus, Muribaculaceae, Marvinbryantia, and Blautia. In summary, our research unveils additional functions of Torreya grandis and offers new insights into the future of managing hyperuricemia.

Brown macroalgae are rich sources of nutrients and health-promoting compounds. Nevertheless, their consumption is still limited by their strong organoleptic characteristics, thus requiring the development of extraction strategies to profit from their nutritional value. To fulfil this, two sequential extraction approaches were developed, differing in the solvent used in the first extraction step, water in approach 1 or food-grade ethanol in approach 2, to obtain economic and affordable extracts rich in specific compounds from Fucus vesiculosus. The use of water in the first step of extraction allowed us to recover water-soluble phlorotannins, laminarans and mannuronic-rich alginates, making the subsequent 70% ethanol extract richest in fucoxanthin (0.07% algae DW), and the hot water fractions purest in fucoidans and alginates with a lower mannuronic-to-guluronic (M/G) ratio (2.91). Conversely, when beginning extraction procedures with 96% ethanol, the recovered yields of phlorotannins increased (0.43 g PGE/100 g algae DW), but there was a concomitant seven-fold decrease in the recovery of fucoxanthin in the subsequent 70% ethanol extract. This approach also led to less pure hot water fractions containing fucoidans, laminarans and alginates with a higher M/G ratio (5.50). Overall, this work unveiled the potential of the first extraction steps in sustainable and holistic cascade strategies to modulate the composition of food-grade extracts, creating prospects of their application as tailored functional ingredients in food products.

Around two million tons of olive oil are produced in Europe annually, with Portugal being among the top five European olive oil-producing countries. Olive oil production results in a substantial amount of waste in the form of olive leaves. These discarded olive leaves contain valuable phenolic compounds with antioxidant, anti-inflammatory, hypoglycaemic, neuroprotective, and antiproliferative properties. Due to their richness in polyphenols with health-promoting properties, olive leaves can be considered a potential functional food ingredient. Thus, sustainable practices for reusing olive leaf waste are in demand. In this study, the polyphenolic content in olive leaves from different Portuguese locations was determined using HPLC-UV-Vis after defining the best fit-for-purpose liquid extraction strategy. The differences in the in vitro antioxidant activity in these samples were determined by several methodologies based on radical scavenging (against 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS), 2,2-diphenyl-2-picrylhydrazyl (DPPH), and peroxyl radical (ORAC)) and on reducing properties (cupric-reducing antioxidant capacity (CUPRAC), and Folin–Ciocalteu assay (FC)), to unveil the relationship between the profile and quantity of polyphenols with antioxidant mechanisms and their capacity. At last, the stability of extracted compounds upon lyophilization and exposition to surrogate biological fluids was assessed, envisioning the future incorporation of olive leaves extracted compounds in food products.

Carrot is one of the most consumed root vegetables worldwide. Moreover, carrot is a functional food because it provides significant amounts of various nutraceuticals, including carotenoids, dietary fiber, and phenolics. Due to its pleasant flavor, carrot has been transformed into a functional food ingredient. Herein, postharvest treatments (i.e., wounding stress, high hydrostatic pressure, and extrusion) are presented as practical technologies to increase the content and extractability of bioactive compounds in carrots and to modify the functional properties of the tissue (i.e., water solubility and oil absorption index), before its transformation to novel nutraceutical foods (i.e., juices and purees) or before its incorporation as an ingredient to food formulations (i.e., tortillas and sausages). The information presented demonstrates that carrot is a versatile crop that the food industry should further exploit due to its functional and nutraceutical properties that allow the generation of novel food ingredients and the formulation of innovative healthy foods. Further research should be focused on validating the pharmacological properties of foods incorporating carrots as a functional food ingredient.

Functional foods include enhanced, enriched, fortified, or whole foods that impart health benefits beyond their nutritional value, particularly when consumed as part of a varied diet on a regular basis at effective levels. Marine sources can serve as the sources of various healthy foods and numerous functional food ingredients with biological effects can be derived from these sources. Microalgae, macroalgae, crustaceans, fungi, bacteria fish, and fish by-products are the most common marine sources that can provide many potential functional food ingredients including phenolic compounds, proteins and peptides, and polysaccharides. Neuroinflammation is closely linked with the initiation and progression of various neurodegenerative diseases, including Alzheimer's disease, Huntington's disease, and Parkinson's disease. Activation of astrocytes and microglia is a defense mechanism of the brain to counter damaged tissues and detrimental pathogens, wherein their chronic activation triggers neuroinflammation that can further exacerbate or induce neurodegeneration. Currently, available therapeutic agents only provide symptomatic relief from these disorders and no therapies are available to stop or slow down the advancement of neurodegeneration. Thereffore, natural compounds that can exert a protective effect against these disorders have therapeutic potential. Numerous chemical compounds, including bioactive peptides, fatty acids, pigments, alkaloids, and polysaccharides, have already been isolated from marine sources that show anti-inflammatory properties, which can be effective in the treatment and prevention of neuroinflammatory disorders. The anti-inflammatory potential of marine-derived compounds as functional food ingredients in the prevention and treatment of neurological disorders is covered in this review. [ABSTRACT FROM AUTHOR]

Maize (corn) consists of germ, endosperm and pericarp, with different chemical compositions. During wet milling, the maize is disintegrated into the main product starch and by-products, including maize germ, maize fibre and maize gluten (the technical term for maize/corn endosperm-specific proteins and not the same as wheat gluten). These by-products are used as low-value animal feed products. The maize germ contains high amounts of tocols and phospholipids, the maize gluten is rich in carotenoids and the maize fibre fraction is rich in phytosterols and complex carbohydrates. Each by-product has a potential to serve as a precursor in the manufacture of functional food ingredients or nutraceuticals that have antioxidant, anti-inflammatory, hypocholesterolaemic, hypolipidaemic and hypoglycaemic properties. These food ingredients/nutraceuticals can be obtained through physical, chemical or enzymatic processes. Some nutraceuticals and food ingredients with market potential include maize/corn fibre gum, oil, arabinoxylans and xylooligosaccharides from maize fibre; maize germ oil and phospholipid ester from maize germ; and carotenoids and oligopeptides from maize gluten. This review focuses on current and prospective research into the use of maize germ, maize fibre and maize gluten in the production of potentially high-quality food ingredients or nutraceuticals.

IntroductionIn the present study, we examined the effects of a supplementation with a sensory functional ingredient (FI, D16729, Phodé, France) containing vanillin, furaneol, diacetyl and a mixture of aromatic fatty acids on the behavioural and brain responses of juvenile pigs to acute stress.MethodsTwenty-four pigs were fed from weaning with a standard granulated feed supplemented with the functional ingredient D16729 (FS animals, N = 12) or a control formulation (CT animals, N = 12). After a feed transition (10 days after weaning), the effects of FI were investigated on eating behaviour during two-choice feed preference tests. Emotional reactivity to acute stress was then investigated during openfield (OF), novel suddenly moving object (NSO), and contention tests. Brain responses to the FI and the two different feeds’ odour, as well as to an acute pharmacological stressor (injection of Synacthen®) were finally investigated with functional magnetic resonance imaging (fMRI).ResultsFS animals tended to spend more time above the functional feed (p = 0.06) and spent significantly more time at the periphery of the arena during NSO (p < 0.05). Their latency to contact the novel object was longer and they spent less time exploring the object compared to CT animals (p < 0.05 for both). Frontostriatal and limbic responses to the FI were influenced by previous exposure to FI, with higher activation in FS animals exposed to the FI feed odor compared to CT animals exposed to a similarly familiar feed odor without FI. The pharmacological acute stress provoked significant brain activations in the prefrontal and thalamic areas, which were alleviated in FS animals that also showed more activity in the nucleus accumbens. Finally, the acute exposure to FI in naive animals modulated their brain responses to acute pharmacological stress.DiscussionOverall, these results showed how previous habituation to the FI can modulate the brain areas involved in food pleasure and motivation while alleviating the brain responses to acute stress.

Relevance. Taking into account the narrow range of vegetable plant species grown in Russia and the global trend of impoverishment of their biochemical composition, simultaneously with the globalization of crop production, it is necessary to search for plant species and forms that are characterized by a high content of functional food ingredients (FFI) in their composition, since a decrease in the consumption of important micro-and macroelements sharply increases the risk of dangerous diseases for humans.Objective. To study the features of growth and development of plants of the Solanaceae family in the collection of the Federal State Funded Institution of Science "NBG-NSC", characterized by a high content of biologically active substances and functional food ingredients (FFI), a short growing season and a neutral reaction to the length of the day.Materials and methods. Features of development, biomorphological indicators of plants were studied according to the method of introduction studies developed in the Nikitsky Botanical Gardens [4]. The antioxidant activity (AOA) was determined by the method [5] based on the redox reaction of substances of antioxidant action with potassium permanganate. The content of water-soluble minerals was determined using a TDS 3 conductometer on aqueous plant extracts. The content of phenolic compounds was determined by photometric method using the Folin-Chocalteu reagent [6]; ascorbic acid content - by iodometric titration [7], carotenoids content - by spectrophotometric method [8].Results. The revealed features of growth and development, biochemical composition of a new vegetable crop for the Russian Federation – nightshade caripense (tzimbalo) (Solanum caripense Dunal.), bladder herb (Physalis alkekengi L.), medicinal crops - nightshade laciniate (Solanum laciniatum Ait.), vitania hypnotic (synonyms winter cherry, Indian ginseng or physalis sunny-leaved) (Withania somnifera (L.) Dunal.), great morel (Atropa belladonna L.).Conclusions. The conducted research will allow expanding and replenishing the range of new crops with an increased content of biologically active substances and antioxidants.

At present the problem of healthy nutrition is receiving more and more attention, therefore, functional foods that compensate for the deficiency of macro- and micronutrients, preserve and improve health, are becoming more in demand. Trends in the development of the market for functional bakery products have been analyzed. The official data of the Rosstat, EMISS, FSAEI SRICHI, information and analytical centers, legislative and regulatory acts of the Russian Federation have been the informational basis of the research. According to the Rosstat data, the output of bakery products in 2020 amounted to 5,4 million tons, of which the share of dietary products was 1%, and the share of functional (fortified) bakery products was only 0,5%. Analysis of the market for functional bakery products showed that their production is extremely unevenly distributed across the regions of the Russian Federation. The volume of production of functional (fortified) and dietetic bakery products in the total production in the Southern Federal District is below the all-Russian level – 0,44%, while in the Krasnodar Territory it is 0,74%. Analysis of the range of functional bakery products on the Russian market shows that the largest share in the consumer market is occupied by iodized bakery products with a high content of dietary fiber, enriched with vitamins and minerals. Based on the results of the analysis of the Russian consumer market of bakery products, a reasonable conclusion has been made that the segment of functional bakery products is extremely limited, and their range does not always correspond to the modern needs of the population. It has been shown that it is relevant to expand the range of functional bakery products, the use of which will provide the human body’s need for the necessary macro- and micronutrients for an active and healthy lifestyle.

Coffee production generates significant amounts of by-products, posing challenges for waste management in the industry. Recent research has revealed that coffee by-products are rich in bioactive compounds suitable to produce functional food ingredients and nutraceuticals. In this review, we explore biorefinery strategies for extracting and utilizing bioactive compounds from coffee by-products, including the production of bio-based chemicals and materials, as well as the extraction of phenolic compounds, antioxidants, and dietary fiber for food applications. We propose a stepwise approach for the development of functional food ingredients and nutraceuticals from coffee by-products, covering the identification of needs, comprehensive characterization, in vitro and in vivo research, unraveling the mechanism of action, food and nutraceutical formulation, sensory analysis, shelf-life stability, scale-up, randomized control trials, and biostatistics and bioinformatic integration. Additionally, we discuss the market potential, regulatory issues, and technological innovation surrounding the commercialization of coffee by-product-based products. Emphasizing the importance of regulatory compliance and sustainability in the coffee industry, this review highlights the potential of coffee by-products to be transformed from waste into valuable functional food ingredients and nutraceuticals, offering a promising avenue for waste reduction and promoting sustainability in the coffee industry.

Essential oils (EOs) have demonstrated potential in food products to prevent complications related to diabetes. Nevertheless, the physicochemical characteristics of pure EOs, including high volatility and low chemical stability, face significant challenges when considering their utilization as functional ingredients. Thus, this study aimed to develop nanosupplements based on protein-polysaccharide coacervates loaded with EOs, thyme (THY) and oregano (ORE), and to evaluate their colloidal, antioxidant, and α-glucosidase and α-amylase inhibitory properties following an in vitro gastrointestinal digestion process. First, heat-induced egg white protein nanoparticles (EWP n) were used to encapsulate both EOs as nanocomplexes. Second, the process to obtain nanosupplements involved the electrostatic deposition of high methoxyl pectin (HMP) onto the surface of pre-formed nanocomplexes, resulting in the production of EWP n -THY-HMP and EWP n -ORE-HMP powders through a freeze-drying process. The effects of in vitro digestion on particle size, zeta potential, stability, and bioaccessibility of systems were analyzed. HMP exhibited a slight ability to protect EWP n from gastric digestion, while encapsulation within the EWP n -HMP system prevented the chemical degradation of EOs during gastrointestinal digestion. Subsequently, the antioxidant properties and the inhibitory effects of digested systems on α-glucosidase and α-amylase activities were examined. After in vitro digestion, EWP n -THY-HMP and EWP n -ORE-HMP systems showed higher ABTS+ radical scavenging than pure EOs (around 70% vs. 30%, respectively). Additionally, reducing power activities (expressed as mg of ascorbic acid equivalents-AAE mL−1) of EWP n -THY-HMP and EWP n -ORE-HMP systems were higher (1.6 ± 0.0 mg and 1.8 ± 0.1 mg of AAE mL−1, respectively) compared to pure THY and ORE (approximately 1.5 mg of AAE mL−1 for both) after in vitro digestion. The α-glucosidase inhibitory activity of EOs decreased upon encapsulation within EWP n -HMP system from an IC 50 value of 0.3–1.0 μg mL−1, approximately. However, the effect of encapsulation on α-amylase inhibitory activity was EOs-dependent, and it was higher for the EWP n -ORE-HMP system, with an IC 50 value of 8.6 ± 0.2 μg mL−1. The results highlight the potential of EOs encapsulation within EWP n -HMP coacervate nanosupplements as a promising strategy to facilitate their incorporation into food matrices while preserving their antioxidant and α-glucosidase and α-amylase inhibitory properties. [Display omitted] • Egg white protein nanoparticles (EWP n) were obtained for essential oil (EO) loading. • Powders were obtained by electrostatic deposition of high methoxyl pectin (HMP). • HMP prevent degradation of EWP n and EO after in vitro gastrointestinal digestion (GID). • EWP n -EO-HMP showed higher antioxidant activity than pure EOs after GID. • Encapsulated oregano EO showed the highest α-amylase activity after GID. [ABSTRACT FROM AUTHOR]

Turbo cornutus is an edible sea snail species whose viscera parts are by-products of fish processing. Although they can be used for human consumption as good sources of functional ingredients, they are generally discarded. The objective of the present study was to prepare bioactive hydrolysate (MSVAH) from viscera parts of T. cornutus using enzymatic hydrolysis, and to investigate their antioxidant and anti-hyaluronidase properties for use as potential functional food ingredients. In MSVAH, taurine was found to be the most abundant. Taurine is known to have excellent physiological activity. Taurine-enriched MSVAH showed good capacities of DPPH, peroxyl radical scavenging, and hyaluronidase inhibition, with IC50 values of 0.50 mg/mL, 0.32 mg/mL, and 2.87 mg/mL, respectively. MSVAH also significantly improved cell viability and inhibited intracellular reactive oxygen species (ROS) dose-dependently against oxidative stress induced by 2,2-azobis-(2-amidinopropane) dihydrochloride (AAPH), a free-radical-generating compound, in immortalized human keratinocytes (HaCaT cells). Furthermore, MSVAH upregulated hyaluronic acid (HA)-synthesizing enzyme hyaluronan synthase 2 (HAS2) expression level, but downregulated expression level of HA-degrading enzyme hyaluronidase 2 (HYAL2), resulting in increased HA production in keratinocytes. Taken together, these results suggest that taurine-enriched MSVAH derived from viscera parts of T. cornutus, known to be by-products of fish processing, could be used to prepare potential bioactive hydrolysates for developing functional foods and nutraceutical products. [ABSTRACT FROM AUTHOR]

Acerola powder has been experiencing a surge in demand as a functional food ingredient, particularly due to its usage in vitamin C supplements. However, limited research has been conducted on its other bioactive compounds. In this study, we employed metabolomics and object-oriented data-processing protocols to comprehensively characterize acerola powder. To ensure maximum coverage of metabolomics, we selected a 50% methanol aqueous solution as the extraction solvent and utilized the HSS T3 column for chromatography analysis. Through this approach, we successfully identified a total of 175 compounds in acerola powder, encompassing amino acids and peptides, polyphenols, organic acids, and various other compounds. Additionally, we measured the total phenolic content (TPC) and assessed the antioxidant activity of acerola powder. Furthermore, we analyzed the differential composition of acerola fruit and juice powder, identifying polyphenols and lipids as primary markers in fruit powder, while peptides emerged as key markers in juice powder. Notably, two specific peptides, Thr-Trp and Val-Tyr, were identified as antioxidant peptides. Overall, our study provides novel composition data for acerola powder, shedding light on its potential as a functional food ingredient. These findings contribute to the development and utilization of acerola powder in the formulation of functional food products.

The technologies for developing food products for people with type 2 diabetes involve enrichment with polyphenolic compounds that have hypoglycemic and/or hypolipidemic properties. The production of ingredients for introduction into such food products should involve the techniques of concentration of natural polyphenols on certain food-grade protein matrices. In this study, a technology was developed for the production of a functional food ingredient, which was a complex of polyphenols (mostly anthocyans) from cranberries with coagulated egg albumen. The optimal parameters of sorption of anthocyans from cranberry juice on the albumen during the coagulation of the latter were determined. The contents and profile of anthocyans within the resulting food ingredient were assessed. The concentration of total anthocyans (recalculated to equivalents of cyanidin-3-glucoside) was determined by pH-differential spectrophotometry; the profile of individual anthocyans was determined by highperformance liquid chromatography. Sensory evaluation of the resulting ingredient (through a taste panel test) evidenced the possibility of including the product in the functional foodstuffs. The technology developed can be used in the design of functional food ingredients for subsequent introduction into anti-diabetic food products. [ABSTRACT FROM AUTHOR]

Maize (corn) consists of germ, endosperm and pericarp, with different chemical compositions. During wet milling, the maize is disintegrated into the main product starch and by-products, including maize germ, maize fibre and maize gluten (the technical term for maize/corn endosperm-specific proteins and not the same as wheat gluten). These by-products are used as low-value animal feed products. The maize germ contains high amounts of tocols and phospholipids, the maize gluten is rich in carotenoids and the maize fibre fraction is rich in phytosterols and complex carbohydrates. Each by-product has a potential to serve as a precursor in the manufacture of functional food ingredients or nutraceuticals that have antioxidant, anti-inflammatory, hypocholesterolaemic, hypolipidaemic and hypoglycaemic properties. These food ingredients/nutraceuticals can be obtained through physical, chemical or enzymatic processes. Some nutraceuticals and food ingredients with market potential include maize/corn fibre gum, oil, arabinoxylans and xylooligosaccharides from maize fibre; maize germ oil and phospholipid ester from maize germ; and carotenoids and oligopeptides from maize gluten. This review focuses on current and prospective research into the use of maize germ, maize fibre and maize gluten in the production of potentially high-quality food ingredients or nutraceuticals. [ABSTRACT FROM AUTHOR]

The phenolic composition and bioactive properties of Holland and Italian bell pepper plant (Capsicum annuum L.) hydroethanolic extracts were investigated by HPLC-DAD-ESI/MS and in vitro cell- and enzyme-based assays, respectively. O -Glycosylated luteolin derivatives were identified as the major compounds, representing ∼60% of the phenolic fraction. Both extracts displayed remarkable antioxidant activity and ability to inhibit α-glucosidase and the formation of advanced glycation end products (AGEs) compared to the positive controls, which yielded statistically higher or equal IC 50 values. Notably, the extracts were up to 57 times more effective than aminoguanidine in inhibiting AGEs. The lipase enzyme involved in fat metabolism and the pro-inflammatory mediator nitric oxide were also inhibited in some extent, with orlistat and dexamethasone being 10–13.4-fold and ∼17-fold more effective than the extracts, respectively. A notable cytotoxicity occurred on the tested human tumor cell lines, mainly on Caco-2 with GI 50 values ranging from 18 to 65 μg/mL. Furthermore, activity greater than that of food preservatives was observed against some foodborne fungi and bacteria. These results highlight bell pepper plant by-products as a renewable source of functional ingredients that could be utilized in food, nutraceutical, and medicinal formulations to manage type 2 diabetes, obesity, and other oxidative stress-mediated conditions. [Display omitted] • O -Glycosylated luteolin derivatives were abundant phenolic compounds in the extracts. • The extracts had antioxidant activity and inhibited α-glucosidase and AGEs formation. • The extracts inhibited in some extent the lipase enzyme and nitric oxide production. • Notable cytotoxic effects occurred on human tumor cell lines, mainly on Caco-2 cells. • The extracts were more active against some microorganisms than the positive controls. [ABSTRACT FROM AUTHOR]

The polyphenolic compounds found in red wine, grapes and peanut skins are bioactive compounds responsible for reduced mortality rates associated with cardiovascular disease. Resveratrol, a polyphenol found in the skin of grapes, reduced liver lipids and inflammation in mice fed an atherogenic diet. We aimed to assess the effects of polyphenolic compounds extracted from peanut skins by testing 3 treatments in mice (n = 10): atherogenic diet supplemented with peanut-skin polyphenolic extract (PSPE), atherogenic diet (ATH), and normal diet. Lymphocyte populations, blood glucose, hepatic cholesterol and glycogen and body weight (BW) were quantified at16 weeks. Mice fed the PSPE-diet had significantly improved BW, reduced hepatic glycogen and blood plasma glucose levels in comparison to the ATH treatment group. Moreover, hepatic cholesterol and lipid storage was reduced in mice fed the PSPE diet. Thus, PSPE could serve as a value added food and/or feed ingredient and an affordable plant source of antioxidants.

Glucosinolates and their enzyme-degraded metabolites, such as isothiocyanates, have shown great potential to prevent and treat chronic-degenerative diseases. Broccoli sprouts (Brassica oleracea L., var. italica) are an excellent source of glucosinolates. The objective of this study was to evaluate different process conditions (temperature, solvent concentration, and sample:solvent ratio) for the extraction of glucosinolates present in broccoli sprouts. The study evaluated different combinations of temperature (15–64 °C), ethanol concentration (0–100%), and sample:solvent ratio (1:15–1:35 w/v). The treatment with 40 °C, 50% ethanol/water (v/v), 1:35 (w/v) generated the highest extraction of total glucosinolates (100,094 ± 9016 mg/kg DW). The ethanol percentage was the factor that exerted the greatest impact on glucosinolate extraction (p < 0.05). In addition, the amount of glucoraphanin in the extract was determined, obtaining a final concentration of 14,986 ± 1862 mg/kg DW of sprouts processed under the optimal extraction conditions studied. The data presented herein demonstrate the relevance of the ethanol concentration during the extraction and the importance of applying high temperature in solid-liquid phase extraction. Under optimal conditions, it was possible to obtain extracts rich in glucosinolates to prepare food supplements, nutraceuticals, and even pharmaceuticals with application in the prevention and treatment of chronic-degenerative diseases.

Background. Modern hemp cultivation and processing are targeted at the production of textiles for various purposes, hurds, seeds and oil for functional food and pharmaceutical use. The import of textiles to Russia has been observed to grow continuously, reaching $8.96 billion in 2016–2017. The present industrial hemp production in Russia is still a source of textile yarn, integrated in the industrial turnover of goods in the Russian Federation. There are 27 cultivars and hybrids of industrial hemp for universal and dual use listed in the Russian Register of Breeding Achievements. However, there are no registered cultivars specifically earmarked to produce seeds or high-quality oil with improved fatty acid profile for production of functional food ingredients. Hemp genetic resources, as a reserve stock for crop improvement in the world’s plant breeding centers, are quite scanty and genotypically similar, and their major useful traits have practically not been evaluated. Thus, accumulation of hemp germplasm variable in traits, its evaluation and screening to identify sources of such characters as earliness and high seed yield should be prioritized for further progress in the development of new cultivars on a broader genetic base. Materials and methods. Accessions of Cannabis sativa L. of the Mid-Russian and Northern ecotypes were studied under the edaphoclimatic conditions of Russia’s northwest at Pushkin and Pavlovsk Laboratories of VIR with the purpose to assess the following traits: ripening of female and male plants 100 days after sowing (scores), seed yield per female plant, technical plant lengths, and correlations between plant sex types. Results and conclusions. The accessions k-528 (Tyumen), k-413 (Kazakhstan), k-313 (Kirov), k-151 (Mari), k-315 (Kirov), k-316 (Kirov), k-317 (Kirov), and k-132 (Ukraine) were characterized as early-ripening (female plants). Accessions similar in earliness of female plants, but differing in earliness of male plants (early, medium early and late) were identified. Medium and late male plants, as well as late female ones, are needed for the development of CBD-rich conventional dioecious cultivars. The accessions k-88, k-317 and k-351 were selected for earliness in female plants and medium earliness in male ones as well as for comparatively high seed yield per plant; they may be used in breeding programs to develop cultivars specifically for palatable seeds, which would make high-quality functional food ingredients due to their polyunsaturated fatty acid (PUFA) profile.

In the last few years, a new concept of functional foods has been developed, leading to the diversification of food production [...]

Natural plant extracts are increasingly used as functional feed ingredients in animal husbandry and food ingredients in human alternative medicine to improve welfare and health. We investigated in 20 growing pigs via functional magnetic resonance imaging (fMRI) the brain blood oxygen level–dependent (BOLD) responses to olfactory stimulation with two sensory functional feed ingredients, A and B, at two different concentrations. Functional ingredient A contained extracts from Citrus sinensis (60% to 80%), and ingredient B contained a mixture of extracts Oreganum vulgarae (40% to 55%) and Cymbopogon flexuosus (20% to 25%). Increased concentration of ingredients induced a higher activation in reward and cognitive areas compared to lower concentrations. Moreover, considering both ingredients at the highest concentration, the ingredient A elicited higher brain responses in brain areas involved in hedonism/pleasantness compared to ingredient B, and more specifically in the caudate nucleus and orbitofrontal cortex. Our findings shed new light in the scope of emotion regulation through olfactory modulation via sensory functional ingredients, which opens the way to further preclinical studies in animal models and translational research in the context of nutrition, welfare, and health. Practical Application: Functional food/feed ingredients are gaining interest for improving health and welfare in humans and animals. Besides representing an alternative to antibiotics for example, food ingredients and their sensory characteristics might have a positive impact on emotions and consequently on well‐being. Functional brain imaging in large animals such as in the pig model is a promising approach to investigate the central and behavioural effects of food ingredients, and determine the most effective blends and concentrations to modulate internal and emotional states. [ABSTRACT FROM AUTHOR]

Marine molluscs are consumed as culinary delicacies and represent a relatively untapped source of natural functional food ingredients. The bioactive potential of ethyl acetate-methanol (C2H5OAc/CH3OH) extract of molluscs Uroteuthis duvaucelii, Amphioctopus marginatus, Crassostrea madrasensis, and Sepiella inermis were demonstrated using different in vitro systems. The C2H5OAc/CH3OH extract of A. marginatus displayed greater 2, 2-diphenyl-1-picryl-hydrazil (IC90 1.76 mg mL−1) radical quenching capacity along with potential hydroxymethylglutaryl coenzyme-A reductase (HMGCR)-inhibiting activity (IC90 1.21 mg mL−1) and angiotensin converting enzyme-I inhibitory property (ACE-I) (IC90 0.87 mg mL−1) compared to those displayed by other molluscs. The organic extract of S. inermis set forth significantly higher pro-inflammatory 5-lipoxygenase inhibitory property (IC90 1.96 mg mL−1) along with potential antidiabetic activity as determined by dipeptidyl peptidase-4 (DPP-4) antagonistic activities (IC90 2.62 mg mL−1, P <.05). Significant correlations were observed between bioactive properties and electronegative groups of organic extracts of a mollusc. The free radical quenching property of the extracts exhibited a positive correlation towards other bioactivities, implicating the role of antioxidant property of the compounds in the extract to inhibit lifestyle ailments. The present study indicated that S. inermis and A. marginatus could be utilized as functional food ingredients to combat hypertension, hyperlipidemia, and inflammation-related risks. [ABSTRACT FROM AUTHOR]

Graphical abstract Highlights • Peanut skins provide a dietary source of biologically active polyphenols. • PSPE supplementation reduced hepatic lipid accumulation and altered blood glucose. • PSPE dietary supplementation enhanced splenic lymphocyte populations. • PSPE may serve as an affordable plant source of antioxidants. Abstract The polyphenolic compounds found in red wine, grapes and peanut skins are bioactive compounds responsible for reduced mortality rates associated with cardiovascular disease. Resveratrol, a polyphenol found in the skin of grapes, reduced liver lipids and inflammation in mice fed an atherogenic diet. We aimed to assess the effects of polyphenolic compounds extracted from peanut skins by testing 3 treatments in mice (n = 10): atherogenic diet supplemented with peanut-skin polyphenolic extract (PSPE), atherogenic diet (ATH), and normal diet. Lymphocyte populations, blood glucose, hepatic cholesterol and glycogen and body weight (BW) were quantified at16 weeks. Mice fed the PSPE-diet had significantly improved BW, reduced hepatic glycogen and blood plasma glucose levels in comparison to the ATH treatment group. Moreover, hepatic cholesterol and lipid storage was reduced in mice fed the PSPE diet. Thus, PSPE could serve as a value added food and/or feed ingredient and an affordable plant source of antioxidants. [ABSTRACT FROM AUTHOR]

Bacterial nanocellulose, a natural hydrocolloid traditionally used as food ingredient, has demonstrated potential as a non-soluble dietary fiber and functional material. Moreover, its properties can further be potentialized whether coupled with natural anthocyanins to endow antioxidant activity. Vaccinium meridionale swartz extract (VE), rich in anthocyanins, has recently demonstrated effects against colorectal cancer; therefore, encapsulating it into bacterial nanocellulose (BNC) may offer an enhanced VE delivery alternative. However, BNC has an open interconnected porosity that may generate a quick delivery of VE in gastric fluids impacting its stability. Accordingly, this paper explores meta-acrylic copolymer coatings of BNC spheres for VE delivery in a colorectal environment while potentially reducing its delivery in stomach conditions. The VE was characterized in terms of antioxidant capacity, colorectal cancer cell inhibition, and selectivity and then, it was incorporated into BNC spheres and coated with a meta-acrylic copolymer. The system's physicochemical, morphological, and delivery performance was studied under colonic and gastric conditions. Results show the coating's effectiveness in changing the VE delivery profile under colonic conditions and the potential of natural extracts for the selective inhibition of colorectal cancer cells (SW480 and SW620). The above results demonstrated that meta-acrylic copolymer-coated BNC spheres is a potential system for encapsulating natural extracts for colorectal cancer chemoprevention. The graphical abstract represent the effect of meta acrylic copolymer coatings of bacterial nanocellulose spheres on cancer and healthy cells when they deliver Vaccinium meridionale swartz extract under colonic pH conditions. The figure was created using Biorender. [Display omitted] • A system for controlled delivery of natural extract in BNCS spheres coated with meta acrylic copolymer was developed. • Synergistic effect between BNC and meta acrylic copolymer was demonstrated to enhance the bioability in colon. • Vaccinium meridionale swartz extract present colorectal cancer cell inhibition and it is selective to healthy human cells. • Developed capsules can deliver extract concentration in the range of colorectal cancer cell inhibition concentration. [ABSTRACT FROM AUTHOR]

Production of foods for functional nutrition is one of the most perspective directions of development of food industry now. The goal of our research is scientific substantiation of technological approaches to obtaining combined functional foods prepared with the use of plant raw materials which grow in the Far East such as soya and mushrooms. The research results enable us to develop the technology of preparation of functional foods on the basis of compatibility and complementarities of the component composition of raw material in the form of pastes and concentrates, as well as to get mathematical models of preparation process of soya-mushroom foods. By means of these models parameters and modes of preparation of combined disperse systems have been justified: mass fraction of ascorbic acid solution is 14.7%, concentration of ascorbic acid is 6.2% and duration of clot formation is 4.8 minutes, while the optimum temperature for clot formation is 66°С; initial moisture of clot is 41.4%, drying temperature of granules is 66°С, drying time of granules is 64 minutes, thus, hardness of the obtained granules is provided within 91%. The research has shown that consumption of the developed foods raise the possibility to meet daily requirements of people in vitamins С, Е, РР, minerals - potassium, phosphorus, as well as dietary fibers that confirms their functional properties. The normative-technical documentation in the form of the organization standard and technological instructions for the production of soya-mushroom paste and concentrate has been developed on the basis of obtained results. New foods can be produced at food-service enterprises and food-concentrates producing plants.

Morus alba L. (M. alba) is a highly adaptable plant that is extensively incorporated in many traditional and Ayurveda medications. Various parts of the plant, such as leaves, fruits, and seeds, possess nutritional and medicinal value. M. alba has abundant phytochemicals, including phenolic acids, flavonoids, flavonols, anthocyanins, macronutrients, vitamins, minerals, and volatile aromatic compounds, indicating its excellent pharmacological abilities. M. alba also contains high nutraceutical values for protein, carbohydrates, fiber, organic acids, vitamins, and minerals, as well as a low lipid value. However, despite its excellent biological properties and nutritional value, M. alba has not been fully considered as a potential functional food ingredient. Therefore, this review reports on the nutrients and bioactive compounds available in M. alba leaves, fruit, and seeds; its nutraceutical properties, functional properties as an ingredient in foodstuffs, and a microencapsulation technique to enhance polyphenol stability. Finally, as scaling up to a bigger production plant is needed to accommodate industrial demand, the study and limitation on an M. alba upscaling process is reviewed.

Beneng taro is an Indonesian tuber with high starch and fiber, which has the potential to be turned into modified flour. This study aimed to analyze the physical characteristics and yield processing of modified Beneng taro flour. Tuber of 1.5 years old was used, and it was soaked and fermented to produce modified flour. The fermentation process helped to produce more refined and whiter flour, but the yield of modified Beneng taro flour fermentation with a starter was not different from the one with a starter. So, beneng taro is a potential material for alternative functional food ingredients. [ABSTRACT FROM AUTHOR]