Binding of dietary polyphenols to cellulose: structural and nutritional aspects

Postharvest ripening-induced modification of cell wall polysaccharide affects plum phenolic bioavailability

The mechanisms by which cell wall polysaccharides regulate phenolic release are essential to human health. Scanning electron microscopy (SEM), surface area and porosimetry analyzer, high-performance liquid chromatography (HPLC), and atomic force microscopy (AFM) indicated that compared to fresh plums, postharvest ripening reduced chain linearity in the homogalacturonan region of pectins and the degree of branching of RG-I; pectin and hemicellulose underwent solubilization and depolymerization by cell wall-degrading enzymes; and the specific surface area of cellulose was reduced by 19.5 %-26.8 %, with aggregation of cellulose occurring. In addition, confocal laser scanning microscopy (CLSM), polyphenol adsorption experiments, and in vitro gastrointestinal digestion experiments showed that the cell wall modifications under postharvest ripening process induced phenolics release and increased the bioaccessibility of plums: compared to the fresh plums, the equilibrium adsorption capacity of the cell wall of late postharvest ripened plums was reduced by 42.6 % (for epicatechin) and 27.4 % (for chlorogenic acid), and the bioaccessibility index of postharvest plum phenolics was increased by 11.2 %-23.9 %. These findings indicate cell wall modification under postharvest ripening process induces phenolic release and improves plum phenolic bioavailability.

Insight into the binding mode of different lotus seed natural starch-phenolic acids complexes

This study investigated the influence of natural lotus seed starch on the adsorption of seven endogenous phenolic acids present in lotus seeds. The research delineated the interaction mechanisms and subsequently analyzed the alterations in starch characteristics following adsorption. A comprehensive suite of analytical techniques, including adsorption isotherms, 13C NMR, DSC, LF-NMR, rheology, particle size, and potential analyses was employed. All seven phenolic acids were found to spontaneously and physically bind to natural lotus seed starch, primarily through hydrogen bonding, van der Waals interactions, and hydrophobic forces. Post adsorption, the starch granules exhibited diminished crystallinity and reduced bound-water content. Notably, p-coumaic acid, chlorogenic acid, and p-hydroxybenzoic acid formed single helical complexes with the starch, whereas coumalic acid formed non-encapsulated compounds. The adsorption process resulted in increased total color difference (ΔE), particle size, zeta potential, and gelatinization enthalpy of the starch granules, while concurrently decreasing granule-bound water content, glass transition temperature (Tg), and the loss modulus (G″) of the starch pastes. Consequently, the formation of starch-phenolic acid complexes reduces the bound water content, which in turn diminishes the storage modulus and regeneration capability of the starch paste. These findings provide a novel basis for understanding the mechanisms governing the interactions between starch and phenolic acids, thereby elucidating the alterations in the properties of phenolic acid- and starch-rich foods during processing.

Interaction of starch nanoparticles with digestive enzymes and its effect on the release of polyphenols in simulated gastrointestinal fluids

This study investigates the interaction of amino-modified starch nanoparticles (NH2-SNPs) and unmodified SNPs with pepsin and trypsin and the influence of the formation of protein coronas on the release of polyphenols. We discovered that NH2-SNPs bound loosely to pepsin, while they bound tightly to trypsin, by quartz crystal microbalance with dissipation monitoring and zeta potential measurement. SNPs did not easily bind to the two digestive enzymes. In addition, the influence of NH2-SNPs on digestive enzymes was investigated by ultraviolet-visible spectrophotometry, and circular dichroism spectroscopy, showing that the addition of NH2-SNPs had no effect on the conformational structure of pepsin and trypsin. Using NH2-SNPs and SNPs to load four polyphenols revealed that the nanoparticles had a slow-release effect on the polyphenols, but the presence of protein coronas had little effect on the release. The release was mainly related to the destruction of the starch-based carrier by the amylase in digestive enzymes.

Shredded Bacterial Cellulose as a Potential Carrier of Polyphenols Derived from Apple Waste Applying Rapid Solid-Liquid Dynamic Extraction

The production and application of bacterial cellulose (BC) from nonpathogenic microorganisms, such as Acetobacter species, have gained popularity due to its high-water absorption capacity and mechanical strength. Although BC is already used as an additive to modulate the texture of some cosmetic and food formulations, it has not yet been characterized as a carrier of bioactive compounds in such formulations. This study explores the production and characterization of shredded-BC incorporating polyphenolic compounds extracted from waste apples using rapid solid-liquid dynamic extraction (RSLDE) at room temperature. While shredding did not alter BC's inner microstructure, the increased surface-to-volume ratio and simplified tridimensional structure significantly enhanced the absorption and release kinetics of polyphenols, enabling faster delivery. These findings highlight the potential of shredded-BC as a particle-based ingredient for cosmetic masks, facilitating the rapid release of antioxidant compounds and offering new opportunities for the development of BC cosmetic formulations capable of controlling the release rate of bioactive compounds by modulating their size.

Investigating the Impact of Chlorogenic Acid Content and Cellulose Nanoparticles on Sunflower Protein-Based Emulsions and Films

This study explores how varying chlorogenic acid levels (low-yellowish, Y; high-greenish, G) in sunflower proteins (SFs) affect the properties of eugenol-loaded oil-in-water emulsions and the resulting films, while examining the interaction of cellulose nanoparticles (from commercial (CNC) and banana peel sources (CNF)) with the film-forming matrix. This research fills gaps in literature by demonstrating how interactions among proteins, lipids, phenolic compounds, and cellulose nanoparticles influence film properties. The high chlorogenic acid content in SF reduced electrostatic repulsion between protein molecules, causing aggregation, oil droplet flocculation, and increased emulsion viscosity. The mechanical properties of emulsion-based films were significantly lower than those made with SF dispersions. Films made from low chlorogenic acid (yellowish SF) emulsions showed lower tensile strength and Young's modulus but higher elongation at break compared to those made from high chlorogenic acid (greenish SF) emulsions. Water vapor permeability (WVP) decreased in films containing oil phases, but adding cellulose nanoparticles increased WVP. Despite this, the cellulose nanoparticles could not fully overcome the negative effects of lipid-protein interactions on mechanical properties and WVP. However, films containing eugenol exhibited significant antioxidant activity. The findings provide insights into developing sustainable, active packaging with antioxidant functionality and reduced environmental impact, opening new avenues for applications in food and other sectors requiring eco-friendly materials.

Cyanidin and Cyanidin-3-Glucoside Alleviate Peptic Ulcer Disease: Insights from in vitro, and in vivo Studies

Peptic ulcer disease (PUD) remains a significant global health issue, affecting millions despite a decrease in overall prevalence. However, complications continue to persist, with substantial mortality rates in regions like India and China. Current treatments, though effective, have limitations, driving interest in plant-derived therapy. Anthocyanins, including cyanidin and cyanidin-3-glucoside (C3G), are known for their antioxidant and anti-inflammatory properties. This study aims to explore the potential of cyanidin and C3G in alleviating PUD, focusing on their mechanisms of action and therapeutic efficacy in preclinical studies. Articles were searched in Scopus and PubMed databases and filtered for publication from 2014 to 2024, resulting in 89 articles from Scopus and 11 articles from PubMed. The articles were further screened by title, abstract, and full text, resulting in 6 articles. Cyanidin and C3G were described to be able to alleviate PUD by inhibiting the cytokine pro-inflammatory, reducing inflammation in gastric mucosa, and reducing lipid peroxidation in the gastric mucosa. These compounds have proven effective in managing other health problems, including peptic ulcers, but more in-depth exploration in clinical settings is required to confirm therapeutic potential in humans. It is necessary to validate the therapeutic efficacy and safety in human populations. This review provides an overview of preclinical studies of cyanidin and C3G, such as in vitro and in vivo, focusing on mechanism of action or their effectiveness in alleviating peptic ulcers.

Grape pomace and pecan shell fortified bread: The effect of dietary fiber-phenolic compounds interaction on the in vitro accessibility of phenolic compounds and in vitro glycemic index

Grape pomace (GP) and pecan shell (PS) are two by-products rich in phenolic compounds (PC), and dietary fiber (DF) that may be considered for the development of functional baked foods. In this study, four formulations with different GP:PS ratios (F1(8%:5%), F2(5%:5%), F3(5%:2%), F4(0%:5%), and control bread (CB)) were elaborated and characterized (physiochemical and phytochemical content). Also, their inner structure (SEM), changes in their FTIR functional group's vibrations, and the bioaccessibility of PC and sugars, including an in vitro glycemic index, were analyzed. Results showed that all GP:PS formulations had higher mineral, protein, DF (total, soluble, and insoluble), and PC content than CB. Additionally, PC and non-starch polysaccharides affected gluten and starch absorbance and pores distribution. In vitro digestion model showed a reduction in the glycemic index for all formulations, compared to CB. These findings highlight the possible health benefits of by-products and their interactions in baked goods.

Gut Microbiota and Tryptophan Metabolism in Pathogenesis of Ischemic Stroke: A Potential Role for Food Homologous Plants

SCOPE

The intestinal flora is involved in the maintenance of human health and the development of diseases, and is closely related to the brain. As an essential amino acid, tryptophan (TRP) participates in a variety of physiological functions in the body and affects the growth and health of the human body. TRP catabolites produced by the gut microbiota are important signaling molecules for microbial communities and host-microbe interactions, and play an important role in maintaining health and disease pathogenesis.

METHODS AND RESULTS

The review first demonstrates the evidence of TRP metabolism in stroke and the relationship between gut microbiota and TRP metabolism. Furthermore, the review reveals that food homologous plants (FHP) bioactive compounds have been shown to regulate various metabolic pathways of the gut microbiota, including the biosynthesis of valine, leucine, isoleucine, and vitamin B6 metabolism. The most notable metabolic alteration is in TRP metabolism.

CONCLUSION

The interaction between gut microbiota and TRP metabolism offers a plausible explanation for the notable bioactivities of FHP in the treatment of ischemic stroke (IS). This review enhances the comprehension of the underlying mechanisms associated with the bioactivity of FHP on IS.

Assessment of the Interaction of Acetylcholinesterase Binding with Bioactive Compounds from Coffee and Coffee Fractions Digested In Vitro in the Gastrointestinal Tract

The aim of the study was to evaluate the degree of acetylcholinesterase (AChE) inhibition by green and light- and dark-roasted coffee extracts and their fractions after digestion in a simulated gastrointestinal tract. The analysis was carried out using isothermal titration calorimetry, molecular docking, and dynamics simulations. The results showed that 3-O-caffeoylquinic acid binds strongly to AChE through hydrogen interactions with the amino acids ARG289A, HIS440A, and PHE288A and hydrophobic interactions with TYR121A in the active site of the enzyme. The Robusta green coffee extract (ΔG = -35.87 kJ/mol) and dichlorogenic acid fraction (ΔG = -19-29 kJ/mol) showed the highest affinity. Dichlorogenic acids (3,4-O-dicaffeoylquinic acid, 4,5-O-dicaffeoylquinic acid, and 3,4-O-dicaffeoylquinic acid) have high affinity for AChE as single compounds (ΔG(ITC) = -48.99-55.36 kJ/mol, ΔG(LF/AD) = -43.38-45.38 kJ/mol). The concentration necessary to reduce AChE activity by 50% amounted to 0.22 μmol/μmol chlorogenic acids to the enzyme.

The interaction of polyphenols-polysaccharides and their applications: A review

Polyphenols, as important secondary metabolites in nature, are widely distributed in vegetables, fruits, grains, and other foods. Polyphenols have attracted widespread attention in the food industry and nutrition due to their unique structure and various biological activities. However, the health benefits of polyphenols are compromised owing to their structural instability and sensitivity to the external environment. The interaction between polyphenols and polysaccharides largely determined the stability and functional characteristics of polyphenols in food processing and storage. Thus, this topic has attracted widespread attention in recent years. The main purposes of this article are as follows: 1) to review the interaction mechanisms of polyphenols and polysaccharides including non-covalent and covalent bonds; 2) to comprehensively analyze the influencing factors of the interaction between polyphenols and polysaccharides, and introduce the effects of their interaction on the properties of polyphenols; 3) to systematically summarize the applications of interaction between polyphenols and polysaccharides. The findings can provide the important reference and theoretical support for the application of polyphenols and polysaccharides in food industry.

Halochromic Bacterial Cellulose/Anthocyanins Hybrid Polymer Film with Wound-Healing Potential

Polymer-based dressings deriving from natural biomaterials have advantages such as nontoxicity, biocompatibility, and mechanical stability, which are essential for efficient wound healing and microbial infection diagnostics. Here, we designed a prototype of an intelligent hydrogel dressing on the base of bacterial cellulose (BC) for monitoring wound microbial infection due to the uploaded natural pH dye-sensor, anthocyanins (ANC) of elderberry fruit (Sambucus nigra L.). The highest sensor responses to bacterial metabolites for ANC immobilized to BC were observed at pH 5.0 and 6.0. The detection limit of the sensor signals was 3.45 A.U., as it was evaluated with a smartphone-installed application. The FTIR spectral analysis of the hybrid BC/ANC hydrogel films has proved the presence of anthocyanins within the BC matrix. Hybrid films differed from the control ones by thicker microfibrils and larger pores, as detected with scanning electron microscopy. Halochromic BC/ANC films exhibited antimicrobial activities mainly against gram-positive bacteria and yeast. They showed no cytotoxicity for the in vitro human cell lines and mouse fibroblasts within a selected range of anthocyanin concentrations released from the BC/ANC film/dressing prototype. Compared to the control, the in vitro healing test showed overgrowth of primary mouse fibroblasts after applying 0.024-2.4 µg/mL ANC.

Polyphenols and metabolism: from present knowledge to future challenges

A diet rich in polyphenols and other types of phytonutrients can reduce the occurrence of chronic diseases. However, a well-established cause-and-effect association has not been clearly demonstrated and several other issues will need to be fully understood before general recommendations will be carried out In the present review, some of the future challenges that the research on phenolic compounds will have to face in the next years are discussed: toxicological aspects of polyphenols and safety risk assessment; synergistic effects between different polyphenols; metabotype-based nutritional advice based on a differential gut microbial metabolism of polyphenols (precision nutrition); combination of polyphenols with other bioactive compounds; innovative formulations to improve the bioavailability of phenolic compounds; and polyphenols in sports nutrition and recovery.Other aspects related to polyphenol research that will have a boost in the next years are: polyphenol and gut microbiota crosstalk, including prebiotic effects and biotransformation of phenolic compounds into bioactive metabolites by gut microorganisms; molecular docking, molecular dynamics simulation, and quantum and molecular mechanics studies on the protein-polyphenol complexes; and polyphenol-based coating films, nanoparticles, and hydrogels to facilitate the delivery of drugs, nucleic acids and proteins.In summary, this article provides some constructive inspirations for advancing in the research of the applications, risk assessment and metabolic effects of dietary polyphenols in humans.

A Comparative Study of Two Oroxylum indicum (L.) Kurz. Phenotypes Based on Phytochemicals and Antioxidant Effects, and the Anti-Inflammatory Activity of Leaf and Pod Extracts

Indian trumpet tree Oroxylum indicum (L.) Kurz exhibits a wide range of biological activities in all plant parts, including anti-inflammation, antioxidant, and wound-healing activities. In Thailand, there are tall- and short-stem phenotypes. The latter are preferred for commercial cultivation due to their fast growth and lower harvesting cost. This study aimed to compare the chemical profiles and antioxidant effects of leaves and young pods between two phenotypes using principal component analysis (PCA) and then to evaluate the anti-inflammatory potential of the selected phenotype's plant parts. The biomarker contents were quantified by HPLC. The antioxidants were determined using the DPPH, ABTS, and FRAP models. Nitric oxide (NO) production assays in LPS-induced RAW264.7 macrophages were performed to determine the anti-inflammatory property of the extracts. The PCA revealed that there were no differences in total phenolic content, total flavonoid content, or antioxidant activities between short- and tall-stem phenotypes. Higher potency of the NO-inhibitory effect was achieved from the leaf extract than the pod extract. These results support using the short-stem phenotypes for utilizing the leaf and pod of O. indicum, and suggest choosing the leaf part for further anti-inflammatory product development.

Investigation of pectin deficiency in modulating the bioflavonoid profile of orange processing waste: A sustainable valorization of industrial waste

Orange processing waste (OPW) generated by the processing of oranges, as well as other citrus fruits, is a major source of pectin in the market nowadays. The residues generated during the pectin extraction process may contain many phytochemicals, including flavonoids. We use state-of-the-art techniques such as liquid chromatography high-resolution mass spectrometry (LC-HRMS/MS) and feature-based molecular network (FBMN) to annotate the flavonoids in OPWs. In particular, four flavonoids, hesperidin, naringin, diosmin, and hesperetin were quantified in the samples by LC-TDQ-MS. In total, 32 flavonoids from different classes were annotated, of which 16 were polymethoxylated flavonoids, 13 were flavonoid glycosides and 3 were flavanone aglycones. The results showed that flavonoid glycosides remain in high concentrations in OPWs from pectin factories even after pectin extraction by harsh conditions. The results show an exciting opportunity to harness the untapped potential of pectin factory waste as a renewable source for the extraction of glycoside flavonoids.

Curdlan-polyphenol complexes prepared by pH-driven effectively enhanced their physicochemical stability, antioxidant and prebiotic activities

In this study, the curdlan-polyphenol complexes were constructed by a pH-driven method. The interaction between curdlan and various hydrophobic polyphenols (curcumin, quercetin, and chlorogenic acid) was investigated. Curdlan could self-assemble into particles for loading polyphenols through hydrogen bonding and hydrophobic interactions. The three polyphenols were embedded in curdlan in an amorphous state. The curdlan-curcumin complex showed the lowest viscoelasticity but exhibited the highest curcumin loading ability (34.04 ± 1.73 mg/g). However, the curdlan-chlorogenic acid complex emerged the opposite trend, indicating that the loading capacity was associated with the hydrophobicity of polyphenols. The antioxidant activity of curdlan significantly increased after combining with polyphenols, which could be maintained during in vitro simulated gastrointestinal digestion. In particular, the curdlan-quercetin complex exhibited the highest antioxidant activity and short-chain fatty acid concentration, which could influence gut microbiota composition by promoting the proliferation of Prevotella and inhibiting the growth of Escherichia_Shigella. In conclusion, the curdlan-polyphenol complexes prepared by an alcohol-free pH-driven method could effectively enhance the gastrointestinal stability of polyphenols as well as increase the antioxidant and prebiotic activities of curdlan, which could be applied as a functional ingredient to improve gut health.

A sustainable bioprocess to produce bacterial cellulose (BC) using waste streams from wine distilleries and the biodiesel industry: evaluation of BC for adsorption of phenolic compounds, dyes and metals

BACKGROUND

The main challenge for large-scale production of bacterial cellulose (BC) includes high production costs interlinked with raw materials, and low production rates. The valorization of renewable nutrient sources could improve the economic effectiveness of BC fermentation while their direct bioconversion into sustainable biopolymers addresses environmental pollution and/or resource depletion challenges. Herein a green bioprocess was developed to produce BC in high amounts with the rather unexplored bacterial strain Komagataeibacter rhaeticus, using waste streams such as wine distillery effluents (WDE) and biodiesel-derived glycerol. Also, BC was evaluated as a bio-adsorbent for phenolics, dyes and metals removal to enlarge its market diversification.

RESULTS

BC production was significantly affected by the WDE mixing ratio (0-100%), glycerol concentration (20-45 g/L), type of glycerol and media-sterilization method. A maximum BC concentration of 9.0 g/L, with a productivity of 0.90 g/L/day and a water holding capacity of 60.1 g water/g dry BC, was achieved at 100% WDE and ≈30 g/L crude glycerol. BC samples showed typical cellulose vibration bands and average fiber diameters between 37.2 and 89.6 nm. The BC capacity to dephenolize WDE and adsorb phenolics during fermentation reached respectively, up to 50.7% and 26.96 mg gallic acid equivalents/g dry BC (in-situ process). The produced BC was also investigated for dye and metal removal. The highest removal of dye acid yellow 17 (54.3%) was recorded when 5% of BC was applied as the bio-adsorbent. Experiments performed in a multi-metal synthetic wastewater showed that BC could remove up to 96% of Zn and 97% of Cd.

CONCLUSIONS

This work demonstrated a low-carbon approach to produce low-cost, green and biodegradable BC-based bio-adsorbents, without any chemical modification. Their potential in wastewater-treatment-applications was highlighted, promoting closed-loop systems within the circular economy era. This study may serve as an orientation for future research towards competitive or targeted adsorption technologies for wastewater treatment or resources recovery.

Bioavailability and mechanisms of dietary polyphenols affected by non-thermal processing technology in fruits and vegetables

Plant polyphenols play an essential role in human health. The bioactivity of polyphenols depends not only on their content but also on their bioavailability in food. The processing techniques, especially non-thermal processing, improve the retention and bioavailability of polyphenolic substances. However, there are limited studies summarizing the relationship between non-thermal processing, the bioavailability of polyphenols, and potential mechanisms. This review aims to summarize the effects of non-thermal processing techniques on the content and bioavailability of polyphenols in fruits and vegetables. Importantly, the disruption of cell walls and membranes, the inhibition of enzyme activities, free radical reactions, plant stress responses, and interactions of polyphenols with the food matrix caused by non-thermal processing are described. This study aims to enhance understanding of the significance of non-thermal processing technology in preserving the nutritional properties of dietary polyphenols in plant-based foods. It also offers theoretical support for the contribution of non-thermal processing technology in improving food nutrition.

Bioactive Fiber Foam Films from Cellulose and Willow Bark Extract with Improved Water Tolerance

Cellulose-based materials are gaining increasing attention in the packaging industry as sustainable packaging material alternatives. Lignocellulosic polymers with high quantities of surface hydroxyls are inherently hydrophilic and hygroscopic, making them moisture-sensitive, which has been retarding the utilization of cellulosic materials in applications requiring high moisture resistance. Herein, we produced lightweight all-cellulose fiber foam films with improved water tolerance. The fiber foams were modified with willow bark extract (WBE) and alkyl ketene dimer (AKD). AKD improved the water stability, while the addition of WBE was found to improve the dry strength of the fiber foam films and bring additional functionalities, that is, antioxidant and ultraviolet protection properties, to the material. Additionally, WBE and AKD showed a synergistic effect in improving the hydrophobicity and water tolerance of the fiber foam films. Nuclear magnetic resonance (NMR) spectroscopy indicated that the interactions among WBE, cellulose, and AKD were physical, with no formation of covalent bonds. The findings of this study broaden the possibilities to utilize cellulose-based materials in high-value active packaging applications, for instance, for pharmaceutical and healthcare products or as water-resistant coatings for textiles, besides bulk packaging materials.

Study on the Digestive Behavior of Chlorogenic Acid in Biomimetic Dietary Fiber and the Antioxidative Synergistic Effect of Polysaccharides and Chlorogenic Acid

Chlorogenic acid (CA) is often combined with dietary fiber polysaccharides in plant foods, which may affect its digestive behavior and antioxidant activity. This study constructed a biomimetic dietary fiber (BDF) model by combining bacterial cellulose (BC) and pectin with CA and investigated the digestive behavior of CA in BDF. Additionally, the study examined the interaction and synergistic effects of polysaccharides and CA against oxidation. Results showed that BDF and natural dietary fiber had similar microstructures, group properties, and crystallization properties, and polysaccharides in BDF were bound to CA. After simulated gastrointestinal digestion, 41.03% of the CA existed in a conjugated form, and it was possibly influenced by the interaction between polysaccharides and CA. And the release of CA during simulated digestion potentially involved four mechanisms, including the disintegration of polysaccharide-CA complex, the dissolution of pectin, escape from BC-pectin (BCP) network structure, and diffusion release. And polysaccharides and CA may be combined through noncovalent interactions such as hydrogen bonding, van der Waals force, or electrostatic interaction force. Meanwhile, polysaccharides-CA combination had a synergistic antioxidant effect by the results of free-radical scavenging experiments, it was probably related to the interaction between polysaccharides and CA. The completion of this work has a positive significance for the development of dietary intervention strategies for oxidative damage.

Characterization of Various Noncovalent Polyphenol-Starch Complexes and Their Prebiotic Activities during In Vitro Digestion and Fermentation

This study explores the structural characterization of six noncovalent polyphenol-starch complexes and their prebiotic activities during in vitro digestion and fermentation. Ferulic acid, caffeic acid, gallic acid, isoquercetin, astragalin, and hyperin were complexed with sweet potato starch (SPS). The polyphenols exhibited high binding capacity (>70%) with SPS. A partial release of flavonoids from the complexes was observed via in vitro digestion, while the phenolic acids remained tightly bound. Molecular dynamics (MD) simulation revealed that polyphenols altered the spatial configuration of polysaccharides and intramolecular hydrogen bonds formed. Additionally, polyphenol-SPS complexes exerted inhibitory effects on starch digestion compared to gelatinized SPS, owing to the increase in resistant starch fraction. It revealed that the different complexes stimulated the growth of Lactobacillus rhamnosus and Bifidobacterium bifidum, while inhibiting the growth of Escherichia coli. Moreover, in vitro fermentation experiments revealed that complexes were utilized by the gut microbiota, resulting in the production of short-chain fatty acids and a decrease in pH. In addition, the polyphenol-SPS complexes altered the composition of gut microbiota by promoting the growth of beneficial bacteria and decreasing pathogenic bacteria. Polyphenol-SPS complexes exhibit great potential for use as a prebiotic and exert dual beneficial effects on gut microbiota.

Surface Modification of Okara Cellulose Crystals with Phenolic Acids to Prepare Multifunction Emulsifier with Antioxidant Capacity and Lipolysis Retardation Effect

Emulsion-based foods are widely consumed, and their characteristics involving colloidal and oxidative stabilities should be considered. The fabrication of the interfaces by selecting the emulsifier may improve stability and trigger lipolysis, thereby reducing energy uptake from the emulsified food. The present work aimed to develop Okara cellulose crystals (OCs) as a multifunction emulsifier to preserve the physical and chemical stability of a Pickering emulsion via surface modification with phenolic acids. The modification of OC was performed by grafting with the selected phenolics to produce OC-gallic acid (OC-G) and OC-tannic acid (OC-T) complexes. There was a higher phenolic loading efficiency when the OC reacted with gallic acid (ca. 70%) than with tannic acid (ca. 50%). This trend was concomitant with better antioxidant activity of the OC-G than OC-T. Surface modification based on grafting with phenolic acids improved capability of the OC to enhance both the colloidal and oxidative stability of the emulsion. In addition, the cellulosic materials had a retardation effect on the in vitro lipolysis compared to a protein-stabilized emulsion. Surface modification by grafting with phenolic acids successfully provided OC as an innovative emulsifier to promote physico-chemical stability and lower lipolysis of the emulsion.

Affinity of Tannins to Cellulose: A Chromatographic Tool for Revealing Structure-Activity Patterns

Food, feed and beverage processing brings tannins into contact with macromolecules, such as proteins and polysaccharides, leading to different chemical and physical interactions. The interactions of tannins with proteins are well known but less is known about the affinity of tannins to polysaccharides. We used bacterial cellulose from nata de coco as a model compound to investigate how tannins and cellulose interact by adsorption measurements using UPLC-DAD. We also explored how the structure of tannins influences these interactions. The model tannins included nine individual structurally different hydrolysable tannins (HTs) and eight well-defined proanthocyanidin (PA) fractions with different monomeric units, mean degree of polymerization and both A- and B-type linkages. Tannins were found to have both strong and weak interactions with bacterial cellulose, depending on the exact structure of the tannin. For HTs, the main structural features affecting the interactions were the structural flexibility of the HT molecule and the number of free galloyl groups. For PAs, prodelphinidins were found to have a higher affinity to cellulose than procyanidins. Similarly to HTs, the presence of free galloyl groups in galloylated PAs and the flexibility of the PA molecule led to a stronger interaction. Adsorption measurements by UPLC-DAD proved to be a sensitive and rapid tool to evaluate the affinity of tannins to cellulose.

Interactions between tea polyphenols and nutrients in food

Tea polyphenols (TPs) are important secondary metabolites in tea and are active in the food and drug industry because of their rich biological activities. In diet and food production, TPs are often in contact with other food nutrients, affecting their respective physicochemical properties and functional activity. Therefore, the interaction between TPs and food nutrients is a very important topic. In this review, we describe the interactions between TPs and food nutrients such as proteins, polysaccharides, and lipids, highlight the forms of their interactions, and discuss the changes in structure, function, and activity resulting from their interactions.

Exploring the Impact of Cyanidin-3-Glucoside on Inflammatory Bowel Diseases: Investigating New Mechanisms for Emerging Interventions

Cyanidin-3-O-glucoside (C3G), the most widely distributed anthocyanin (ACN) in edible fruits, has been proposed for several bioactivities, including anti-inflammatory, neuro-protective, antimicrobial, anti-viral, anti-thrombotic and epigenetic actions. However, habitual intake of ACNs and C3G may vary widely among populations, regions, and seasons, among individuals with different education and financial status. The main point of C3G absorption occurs in the small and large bowel. Therefore, it has been supposed that the treating properties of C3G might affect inflammatory bowel diseases (IBD), such as ulcerative colitis (UC) and Crohn's disease (CD). IBDs develop through complex inflammatory pathways and sometimes may be resistant to conventional treatment strategies. C3G presents antioxidative, anti-inflammatory, cytoprotective, and antimicrobial effects useful for IBD management. In particular, different studies have demonstrated that C3G inhibits NF-κB pathway activation. In addition, C3G activates the Nrf2 pathway. On the other hand, it modulates the expression of antioxidant enzymes and cytoprotective proteins, such as NAD(P)H, superoxide dismutase, heme-oxygenase (HO-1), thioredoxin, quinone reductase-oxide 1 (NQO1), catalase, glutathione S-transferase and glutathione peroxidase. Interferon I and II pathways are downregulated by C3G inhibiting interferon-mediating inflammatory cascades. Moreover, C3G reduces reactive species and pro-inflammatory cytokines, such as C reactive protein, interferon-γ, tumor necrosis factor-α, interleukin (IL)-5, IL-9, IL-10, IL-12p70, and IL-17A in UC and CD patients. Finally, C3G modulates gut microbiota by inducing an increase in beneficial gut bacteria and increasing microbial abundances, thus mitigating dysbiosis. Thus, C3G presents activities that may have potential therapeutic and protective actions against IBD. Still, in the future, clinical trials should be designed to investigate the bioavailability of C3G in IBD patients and the proper therapeutic doses through different sources, aiming to the standardization of the exact clinical outcome and efficacy of C3G.

Integral Valorization of Grape Pomace for Antioxidant Pickering Emulsions

Full harnessing of grape pomace (GP) agricultural waste for the preparation of antioxidant Pickering emulsions is presented herein. Bacterial cellulose (BC) and polyphenolic extract (GPPE) were both prepared from GP. Rod-like BC nanocrystals up to 1.5 µm in length and 5-30 nm in width were obtained through enzymatic hydrolysis (EH). The GPPE obtained through ultrasound-assisted hydroalcoholic solvent extraction presented excellent antioxidant properties assessed using DPPH, ABTS and TPC assays. The BCNC-GPPE complex formation improved the colloidal stability of BCNC aqueous dispersions by decreasing the Z potential value up to -35 mV and prolonged the antioxidant half-life of GPPE up to 2.5 times. The antioxidant activity of the complex was demonstrated by the decrease in conjugate diene (CD) formation in olive oil-in-water emulsions, whereas the measured emulsification ratio (ER) and droplet mean size of hexadecane-in-water emulsions confirmed the physical stability improvement in all cases. The synergistic effect between nanocellulose and GPPE resulted in promising novel emulsions with prolonged physical and oxidative stability.

Acetic acid bacteria in agro-wastes: from cheese whey and olive mill wastewater to cellulose

In this study, cheese whey and olive mill wastewater were investigated as potential feedstocks for producing bacterial cellulose by using acetic acid bacteria strains. Organic acids and phenolic compounds composition were assayed by high-pressure liquid chromatography. Fourier-transform infrared spectroscopy, scanning electron microscopy, and X-ray diffraction were used to investigate modifications in bacterial cellulose chemical and morphological structure. Cheese whey was the most efficient feedstock in terms of bacterial cellulose yield (0.300 g of bacterial cellulose/gram of carbon source consumed). Bacterial cellulose produced in olive mill wastewater presented a more well-defined network compared to pellicles produced in cheese whey, resulting in a smaller fiber diameter in most cases. The analysis of bacterial cellulose chemical structure highlighted the presence of different chemical bonds likely to be caused by the adsorption of olive mill wastewater and cheese whey components. The crystallinity ranged from 45.72 to 80.82%. The acetic acid bacteria strains used in this study were characterized by 16S rRNA gene sequencing, allowing to assign them to Komagataeibacter xylinus and Komagataeibacter rhaeticus species. This study proves the suitability to perform sustainable bioprocesses for producing bacterial cellulose, combining the valorisation of agro-wastes with microbial conversions carried out by acetic acid bacteria. The high versatility in terms of yield, morphology, and fiber diameters obtained in cheese whey and olive mill wastewater contribute to set up fundamental criteria for developing customized bioprocesses depending on the final use of the bacterial cellulose. KEY POINTS: • Cheese whey and olive mill wastewater can be used for bacterial cellulose production. • Bacterial cellulose structure is dependent on the culture medium. • Komagataeibacter strains support the agro-waste conversion in bacterial cellulose.

Influence of Different pH Values on Gels Produced from Tea Polyphenols and Low Acyl Gellan Gum

To explore the influence of pH values on the properties of a compound system containing tea polyphenols (TPs) and low acyl gellan gum (LGG), the color, texture characteristics, rheological properties, water holding capacity (WHC), and microstructure of the compound system were measured. The results showed that the pH value noticeably affects the color and WHC of compound gels. Gels from pH 3 to 5 were yellow, gels from pH 6 to 7 were light brown, and gels from pH 8 to 9 were dark brown. The hardness decreased and the springiness increased with an increase in pH. The steady shear results showed that the viscosity of the compound gel solutions with different pH values decreased with increasing shear rates, indicating that all of the compound gel solutions were pseudoplastic fluids. The dynamic frequency results showed that the G' and G″ of the compound gel solutions gradually decreased with increasing pH and that G' was higher than G″. No phase transition occurred in the gel state under heating or cooling conditions at pH 3, indicating that the pH 3 compound gel solution was elastic. The WHC of the pH 3 compound gel was only 79.97% but the WHC of compound gels pH 6 and pH 7 was almost 100%. The network structure of the gels was dense and stable under acidic conditions. The electrostatic repulsion between the carboxyl groups was shielded by H⁺ with increasing acidity. The three-dimensional network structure was easily formed by an increase in the interactions of the hydrogen bonds.

Exploring the chemical composition and coloring qualities of cacao fruit epicarp extracts

Cacao pod husks (CHs), the most abundant by-product of cacao beans production, can potentially become a source of functional ingredients for the food, cosmetic, and pharmaceutical industries. Three pigment samples (yellow, red, and purple) from lyophilized and ground cacao pod husk epicarp (CHE), were isolated by ultrasound-assisted solvent extraction, with yields between 11 and 14 wt%. The pigments exhibited UV-Vis flavonoid-related absorption bands at 283 nm and 323 nm and, only for the purple extract, reflectance bands in the 400-700 nm range. As per the Folin-Ciocalteu method, the CHE extracts contain high yields of antioxidant phenolic compounds amounting to 161.6, 153.9, and 167.9 mg GAE per g extract for the yellow, red, and purple samples, respectively. Phloretin, quercetin, myricetin, jaceosidin, and procyanidin B1 were among the main flavonoids identified by MALDI-TOF MS. A biopolymeric bacterial-cellulose matrix can effectively retain up to 541.8 mg of CHE extract per g of cellulose in dry weight. Also, MTT assays revealed that CHE extracts are non-toxic and increase viability in cultured VERO cells.

Polyphenols: a route from bioavailability to bioactivity addressing potential health benefits to tackle human chronic diseases

Chronic pathologies or non-communicable diseases (NCDs) include cardiovascular diseases, metabolic syndrome, neurological diseases, respiratory disorders and cancer. They are the leading global cause of human mortality and morbidity. Given their chronic nature, NCDs represent a growing social and economic burden, hence urging the need for ameliorating the existing preventive strategies, and for finding novel tackling therapies. NCDs are highly correlated with unhealthy lifestyle habits (such as high-fat and high-glucose diet, or sedentary life). In general, lifestyle approaches that might improve these habits, including dietary consumption of fresh vegetables, fruits and fibers, may contrast NCD symptoms and prolong life expectancy of affected people. Polyphenols (PPLs) are plant-derived molecules with demonstrated biological activities in humans, which include: radical scavenging and anti-oxidant activities, capability to modulate inflammation, as well as human enzymes, and even to bind nuclear receptors. For these reasons, PPLs are currently tested, both preclinically and clinically, as dietary adjuvants for the prevention and treatment of NCDs. In this review, we describe the human metabolism and bioactivity of PPLs. Also, we report what is currently known about PPLs interaction with gastro-intestinal enzymes and gut microbiota, which allows their biotransformation in many different metabolites with several biological functions. The systemic bioactivity of PPLs and the newly available PPL-delivery nanosystems are also described in detail. Finally, the up-to-date clinical studies assessing both safety and efficacy of dietary PPLs in individuals with different NCDs are hereby reported. Overall, the clinical results support the notion that PPLs from fruits, vegetables, but also from leaves or seeds extracts, are safe and show significant positive results in ameliorating symptoms and improving the whole quality of life of people with NCDs.

Evaluation of Chokeberry/Carboxymethylcellulose Hydrogels with the Addition of Disaccharides: DART-TOF/MS and HPLC-DAD Analysis

With the growing awareness of the importance of a healthy diet, the need for the development of novel formulations is also on the rise. Chokeberry products are popular among consumers since they are a rich source of polyphenols that are responsible for antioxidant activity and other positive effects on human health. However, other natural food ingredients, such as disaccharides, can affect their stability. The aim of this study was to investigate the influence of disaccharides addition on the polyphenol composition of chokeberry hydrogels. Hydrogels were prepared from chokeberry juice and 2% of carboxymethylcellulose (CMC) with the addition of 30%, 40%, or 50% of disaccharides (sucrose or trehalose). Samples were analyzed using DART-TOF/MS. The method was optimized, and the fingerprints of the mass spectra have been statistically processed using PCA analysis. Prepared samples were evaluated for total polyphenols, monomeric anthocyanins, and antioxidant activity (FRAP, CUPRAC, DPPH, ABTS assays) using spectrophotometric methods. Individual polyphenols were evaluated using HPLC-DAD analysis. Results showed the addition of disaccharides to 2% CMC hydrogels caused a decrease of total polyphenols. These findings confirm proper formulation is important to achieve appropriate retention of polyphenols.

Application of Citrus and Apple Fibers for Formulation of Quercetin/Fiber Aggregates: Impact of Quercetin Concentration

Among flavonoids, quercetin has gained special attention due to its positive biological activities. Quercetin's disadvantages, such as its hydrophobic nature, poor solubility, and permeability, could be overcome by complexation with different polymers. Dietary fibers are known as carriers of polyphenols, which can protect them from environmental conditions and thus allow them to be absorbed. In this study, apple and citrus fibers (as applicable food by-products) were used as carriers of quercetin. A constant amount of fibers (1%) and different concentrations of quercetin solution (5 mM, 10 mM, and 20 mM) were complexed. Obtained fiber aggregates were subjected to HPLC to determine the quercetin concentration and antioxidant activity of aggregates (ABTS, DPPH, FRAP, and CUPRAC assays). IR spectra were recorded to confirm complexation of quercetin with selected fibers, and an additional DSC study was performed to evaluate the thermal stability of fiber aggregates. The results of HPLC analysis showed that quercetin had higher affinity towards apple fiber than citrus fiber, without proportional trends of adsorption. Consequently, apple fiber aggregates had higher antioxidant potential than citrus fiber aggregates. FTIR-ATR analysis showed the formation of new bands and the loss of existing bands when quercetin was present. Adsorption of quercetin also had an impact on the thermal stability of formulated fiber aggregates. For apple fiber, this impact was negative, while for citrus fiber, the impact was positive. These results could contribute to greater understanding of quercetin's behavior during the preparation of food additives based on polyphenols and fibers.

In Vitro Antidiabetic, Antioxidant, and Prebiotic Activities of the Chemical Compounds Isolated from Guizotia abyssinica

India and Ethiopia employ Guizotia abyssinica (niger plant) as a source of edible vegetable oil. Previous studies have documented the niger plant's antioxidant properties and dietary benefits. Here, G. abyssinica extract was obtained and ten known bioactive components (1-10) were isolated. The antioxidant, antidiabetic, and prebiotic properties of whole extract and isolated components of niger and the plant's ability to cooperate symbiotically with probiotic strains were examined. Compound 10, myricetin-3-O-L-rhamnoside, had the highest antioxidant capacity measured in the 2,2-diphenylpicrylhydrazyl (DPPH, 4629.76 ± 6.02 µmol Trolox equivalent/g compound) and ferric-reducing antioxidant power (FRAP, 2667.62 ± 7.5 mol Trolox equivalent/g compound) assays. The lowest α-amylase and glycogen phosphorylase activities and glucose diffusion were obtained with whole G. abyssinica extracts, whereas compounds 8-10 had moderate inhibitory effects. G. abyssinica extract also induced the highest glucose absorption by yeast cells in the presence of 5 mM of glucose. Moreover, Lactobacillus plantarum and L. rhamnosus incubated with β-sitosterol 3-O-D-glucoside (compound 7) showed the highest prebiotic activity score. The levels of L-(+)-lactic acid isomer in the probiotic strains were the highest in presence of the whole extract and decreased progressively in the presence of flavonoid glycosides (compounds 8-10) and β-sitosterol 3-O-D-glucoside. The enzymatic profile of the probiotic strains was unaffected by the niger extract and compounds 7-10. The findings revealed that the biological activities of G. abyssinica extract are mediated by the compounds 1-10, and it may be considered as a promising plant for the treatment of diabetes mellitus.

Assessment of flax and hemp fibres in terms of their impact on the growth performance and health status of weaned piglets

Weaning is a critical phase in intensive piglet production marked by the frequent occurrence of digestive disorders posing health and economic burden. To stave off such weaning-related problems, antibiotics and supplements containing high levels of ZnO are often used. In this study, we investigated whether natural fibres obtained from two plants known for their dietary fibre profile and antioxidant properties: flax (Linum usitatissimum L.) and hemp (Cannabis sativa L.), can serve as a health-promoting diet supplement. The study was conducted on a total of 191 Polish Large White piglets from 18 L, from their birth to 56 days of age. Piglets were divided by litters into six groups: W1.5, F1.5, H1.5, W2.0, F2.0, and H2.0. Groups W1.5, F1.5, and H1.5 received feed supplemented with 1.5% fibre from wood cellulose (W), flax (F), and hemp (H), respectively, while groups W2.0, F2.0, and H2.0 received feed with a higher 2.0% content of the same fibres. Flax and hemp fibres were characterised by a complex composition, antioxidant properties due to the presence of phenolic acids, and low risk of mycotoxin contamination. Flax fibre resulted in best weight gains and feed conversion ratio (P ≤ 0.05) of piglets, while hemp fibre had higher positive effect on antioxidant status (P ≤ 0.05) compared to the other two fibre additives. Neither flax nor hemp fibres had any adverse effect on the haematological and biochemical blood parameters. Piglets receiving a diet with 1.5% added fibre showed better growth performance, while diet supplementation with 2% fibre had a beneficial effect on the content of butyric acid in the small intestinal chyme (P ≤ 0.05). The results suggested that both flax and hemp fibres can be innovative feed additives for weaned piglets. However, further studies should be conducted in commercial farms, as the effects of dietary fibre could vary in more challenging environmental conditions.

The Impact of Different Pretreatment Processes (Freezing, Ultrasound and High Pressure) on the Sensory and Functional Properties of Black Garlic (Allium sativum L.)

Black garlic (BG) is an emerging derivative of fresh garlic with enhanced nutritional properties. This study aimed to develop functional BG products with good consumer acceptance. To this end, BG was treated with freezing (F-BG), ultrasound (U-BG), and HHP (H-BG) to assess its sensory and functional properties. The results showed that F-BG and H-BG had higher S-allyl-cysteine (SAC), polyphenol, and flavonoid contents than BG. H-BG and F-BG displayed the best sensory quality after 18 days of aging, while 5-hydroxymethylfurfural (5-HMF), SAC, and polyphenols were identified as the most influential sensory parameters. Moreover, the F-BG and H-BG groups achieved optimal taste after 18 days, as opposed to untreated BG, which needed more than 24 days. Therefore, the proposed approaches significantly reduced the processing time while enhancing the physical, sensory, and functional properties of BG. In conclusion, freezing and HHP techniques may be considered promising pretreatments to develop BG products with good functional and sensory properties.

Simulated Gastric and Intestinal Fluid Electrolyte Solutions as an Environment for the Adsorption of Apple Polyphenols onto β-Glucan

Interactions with dietary fibers in the gastrointestinal tract might affect the potential bioactivities of phenolic compounds. In this study, the interactions between apple phenolic compounds and β-glucan (a dietary fiber) were studied by studying the adsorption process in simulated gastric and intestinal fluid electrolyte solutions. Phenolic compounds were extracted from apples, adsorbed onto β-glucan (2 h, 37 °C, in gastric or intestinal fluid electrolyte solutions), and determined using high performance liquid chromatography. Phenolic compounds (flavan-3-ols, flavonols, phenolic acids, and dihydrochalcone) were stable in the gastric fluid (pH 3). In the intestinal fluid (pH 7), flavan-3-ols were not found and chlorogenic acid isomerized. Polyphenols from the apple peel (up to 182 and 897 mg g⁻¹) and flesh (up to 28 and 7 mg g⁻¹) were adsorbed onto β-glucan in the gastric and intestinal fluids, respectively. The adsorption was affected by the initial concentration of the polyphenols and β-glucan and by the environment (either gastric or intestinal fluid electrolyte solution). By increasing the initial polyphenol amount, the quantity of adsorbed polyphenols increased. Increasing the amount of β-glucan decreased the amount adsorbed. The results can be helpful in explaining the fate of phenolic compounds in the gastrointestinal tract.

Fortification of Pectin/Blackberry Hydrogels with Apple Fibers: Effect on Phenolics, Antioxidant Activity and Inhibition of α-Glucosidase

The objective of this study was to prepare hydrogels based on pectin and blackberry juice and additionally to fortify those hydrogels with apple fiber. For that purpose, two types of pectin (low methoxylated and high methoxylated) were used, and fortification was conducted with the addition of 10% of apple fiber. The hydrogels were evaluated for phenolic compounds, antioxidant activity and inhibition of α-glucosidase. In addition, the stability of these parameters after 8 months of storage was evaluated. Pectin type and addition of apple fiber had an impact on investigated parameters. Low methoxylated pectin hydrogels had a higher concentration of anthocyanins than high methoxylated pectin hydrogels, while the addition of apple fibers caused a decrease in anthocyanin content. However, fortified hydrogels had higher antioxidant activity due to the presence of phenolics from apple fibers. The results showed that anthocyanins were more favorable in inhibiting α-glucosidase because samples with higher anthocyanins concentration had lower IC₅₀ values. Obtained hydrogels can be used as intermediate products or ingredients (like fruit fillings or spreads) for the improvement or development of novel food products to increase their fiber content and antioxidant potential.

Effects of cell wall polysaccharides on the bioaccessibility of carotenoids, polyphenols, and minerals: an overview

Carotenoids, polyphenols, and minerals (CPMs) are representative bioactive compounds and micronutrients in plant-based foods, showing many potentially positive bioactivities. Bioaccessibility is a prerequisite for bioactivities of CPMs. Cell wall polysaccharides (CWPs) are major structural components of plant cell wall, and they have been proven to affect the bioaccessibility of CPMs in different ways. This review summarizes recent literatures about the effects of CWPs on the bioaccessibility of CPMs and discusses the potential mechanisms. Based on the current findings, CWPs can inhibit the bioaccessibility of CPMs in gastrointestinal tract. The effects of CWPs on the bioaccessibility of polyphenols and minerals mainly attributes to bind between them, while CWPs affect the bioaccessibility of carotenoids by changing the digestive environment. Further, this review overviews the factors (environmental conditions, CWPs properties and CPMs characteristics) affecting the interactions between CWPs and CWPs. This review may help to better design healthy and nutritious foods precisely.

Ultrasound-Assisted Aqueous Extraction of Chlorogenic Acid and Cynarin with the Impact of Inulin from Burdock (Arctium lappa L.) Roots

The ultrasound-assisted aqueous extraction of chlorogenic acid (CGA) and cynarin with the impact of inulin from burdock (Arctium lappa L.) roots was investigated. Three extraction modes, ultrasound at 40 kHz/300 W (U-40), ultrasound at 120 kHz/300 W (U-120), and shaking at 120 rpm (S-120), were compared. The effects of process parameters on the extraction of polyphenols, CGA, cynarin, inulin, and antioxidant activity using U-40 were evaluated. In 10 min, 50 °C, and 1/30 (g/mL-water) of solid-to-liquid ratio, the order of CGA content in the dried burdock root powder (DBR) was U-40 (484.65 μg/g-DBR) > U-120 (369.93 μg/g-DBR) > S-120 (176.99 μg/g-DBR), while the order of cynarin content in DBR was U-120 (376.47 μg/g-DBR) > U-40 (341.54 μg/g-DBR) > S-120 (330.44 μg/g-DBR), showing the selective extraction of CGA and cynarin between using 40 and 120 kHz of ultrasound. The profiles of increase and then decrease in free CGA and cynarin concentrations against time revealed their degradation, including their interactions with the abundant inulin. The kinetic model, considering extraction followed by degradation, was proposed to describe the variations of free CGA and cynarin against time. This study provides an effective method using water to extract CGA, cynarin, and inulin from burdock roots.

Optimized Ultrasound-Assisted Enzymatic Extraction of Phenolic Compounds from Rosa canina L. Pseudo-Fruits (Rosehip) and Their Biological Activity

Two techniques, namely, optimized ultrasound-assisted extraction (UAE) and enzyme-assisted extraction (EAE), were used to promote the extraction of phenolic compounds from the pseudo-fruits of Rosa canina L. (RC). For UAE, an optimization process based on the design of experiment (DoE) principles was used for determining the dependence between three variables (i.e., time of extraction, ultrasound amplitude, and the material-to-water ratio) and the total phenolic content of the samples. For EAE, a 2:1:1 pectinase, cellulase, and hemicellulase enzymatic blend was used as pre-treatment for optimized UAE, inducing a higher total phenolic content. The untargeted phenolic profiling approach revealed a great abundance of lower molecular weight phenolics (1.64 mg Eq./g) in UAE-RC extracts, whilst gallic acid (belonging to hydroxybenzoic acid derivatives) was the most abundant individual compound of both extracts. The unsupervised multivariate statistics clearly discriminated the impact of enzymatic pre-treatment on the phenolic profile of RC pseudo-fruits. Finally, Pearson’s correlation coefficients showed that anthocyanins, phenolic acids, and tyrosol derivatives were those compounds mostly correlated to the in vitro antioxidant potential of the extracts, whilst negative and significant (p < 0.05) correlation coefficients were recorded when considering the enzymatic inhibition activities. The highest enzyme-inhibitory activity has been identified against α-glucosidase, which indicates an antidiabetic effect.

Encapsulation of Blackberry Phenolics and Volatiles Using Apple Fibers and Disaccharides

The objective of this study was to determine the effect of disaccharides on the encapsulation of the phenolics and volatiles of blackberry juice with the use of apple fiber. For this purpose, apple fiber/blackberry microparticles were prepared as the control, as well as microparticles additionally containing disaccharides, i.e., sucrose or trehalose. Fiber:disaccharide ratios were 1:0.5, 1:1, and 1:2. Formulated microparticles were characterized for total phenolics, proanthocyanidins, individual phenolics, antioxidant activity, flavor profiles, and color parameters. Both applied disaccharides affected the encapsulation of phenolics and volatiles by the apple fibers. Control microparticles had a higher content of phenolics than microparticles with disaccharides. Comparing disaccharides, the microparticles with trehalose had a higher content of phenolics than the ones containing sucrose. The amount of proanthocyanidins in the control microparticles was 47.81 mg PB2/100 g; in trehalose, the microparticles ranged from 39.88 to 42.99 mg PB2/100 g, and in sucrose, the microparticles ranged from 12.98 to 26.42 mg PB2/100 g, depending on the fiber:disaccharide ratio. Cyanidin-3-glucoside was the dominant anthocyanin. Its amount in the control microparticles was 151.97 mg/100 g, while in the trehalose microparticles, this ranged from 111.97 to 142.56 mg /100 g and in sucrose microparticles, from 100.28 to 138.74 mg /100 g. On the other hand, microparticles with disaccharides had a higher content of volatiles than the control microparticles. Trehalose microparticles had a higher content of volatiles than sucrose ones. These results show that the formulation of microparticles, i.e., the selection of carriers, had an important role in the final quality of the encapsulates.

Apple Fibers as Carriers of Blackberry Juice Polyphenols: Development of Natural Functional Food Additives

Blackberry polyphenols possess various health-promoting properties. Since they are very sensitive to environmental conditions such as the presence of light, oxygen and high temperatures, the application of such compounds is restricted. Fibers are recognized as efficient carriers of polyphenols and are often used in polyphenols encapsulation. In the present study, the ability of apple fiber to adsorb blackberry juice polyphenols was examined. Freeze-dried apple fiber/blackberry juice complexes were prepared with different amounts of fibers (1%, 2%, 4%, 6%, 8% and 10%) and a constant amount of blackberry juice. Polyphenol profile, antioxidant activity, inhibition of the α-amylase, color parameters, as well as the IR spectra, of the obtained complexes were assessed. The results showed a negative effect of higher amounts of fiber (more than 2%) on the adsorption of polyphenols and the antioxidant activity of complexes. With the proper formulation, apple fibers can serve as polyphenol carriers, and thus the application as novel food additives can be considered.

Effect of Crushing Peanuts on Fatty Acid and Phenolic Bioaccessibility: A Long-Term Study

Background: Peanuts are consumed worldwide and have been linked to multiple health benefits. Processing may affect the bioavailability of peanut bioactive compounds. Therefore, we aim to evaluate the effects of crushing peanuts on the bioavailability of fatty acids and phenolic compounds in healthy adults. Methods: 44 participants from the ARISTOTLE study consumed 25 g/day of whole peanuts (WP) or 32 g/day of peanut butter (PB) for 6 months. Fatty acids and phenolic compounds in peanut products and biological samples were assessed by gas chromatography coupled to flame ionization detection and liquid chromatography coupled to high resolution mass spectrometry, respectively. Results: Plasma concentrations of very long chain saturated fatty acids (VLCSFAs) increased significantly after 6 months of WP or PB intake (p < 0.001 in both cases). Participants in the WP group excreted twice as many VLCSFAs in feces as those in the PB group (p = 0.012). The most abundant polyphenols found in WP and PB were p-coumaric and isoferulic acids. Urinary excretion of isoferulic acid increased after the intake of WP and PB (p = 0.032 and p = 0.048, respectively), with no significant difference observed between interventions. Conclusion: The crushing step in peanut butter production seems to enhance the bioavailability of bioactive compounds.

Self-Assembly of Cellulose Nanocrystals and Organic Colored Pigments as Reinforcement Matrix of Lipstick for Enhancing SPF

The vermilion of the human lip, covered by a skinny epithelium with little melanin, is quite susceptible to damage from ultraviolet (UV) radiation exposure. However, commercial sunscreen filters and indelible dyes used in lipsticks can cause health hazards after percutaneous absorption or accidentally oral administration. Inspired by plant pigmentation as natural filters to protect themselves against overexposure to UV, safer bio-based sunscreens of cellulose enveloped with anthocyanin (AN) were developed using bionic design. Cellulose nanocrystals (CNC), derived from acid hydrolysis of cellulose, reinforced enhancement of UV absorption and shielding properties of AN. This innovation addresses the issue that naturally sourced UV filter application to sunscreen does not achieve a desired sun protection factor (SPF) value because of the low specific extinction value (E1,1). We also stated that the diverse formula of anthocyanin sunscreen lipsticks with CNC exhibited 10 times more SPF value than AN alone. Furthermore, they possess competitive benefits such as pleasing texture, superior adhesion, impermeable, nonphototoxicity, ease of application, and removal. This work provides a promising proof-of-concept for studying the features of natural sunscreens in the design of simple, safe, efficient, and green sunscreens.

Polyphenol-Polysaccharide Complex: Preparation, Characterization and Potential Utilization in Food and Health

Polysaccharides and polyphenols coexist in many plant-based food products. Polyphenol-polysaccharide interactions may affect the physicochemical, functional, and physiological properties, such as digestibility, bioavailability, and stability, of plant-based foods. In this review, the interactions (physically or covalently linked) between the selected polysaccharides and polyphenols are summarized. The preparation and structural characterization of the polyphenol-polysaccharide conjugates, their structural-interaction relationships, and the effects of the interactions on functional and physiological properties of the polyphenol and polysaccharide molecules are reviewed. Moreover, potential applications of polyphenol-polysaccharide conjugates are discussed. This review aids in a comprehensive understanding of the synthetic strategy, beneficial bioactivity, and potential application of polyphenol-polysaccharide complexes. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Chemical Characterization of Coffee Husks, a By-Product of Coffea arabica Production

Coffee husks are a major by-product of coffee production and are currently being underutilized. The aim of this work was to chemically characterize coffee husks to allow for an adequate evaluation of their potential for valorization. Blanched and non-blanched coffee husks were characterized for extractable and non-extractable phenolics, caffeine, trigonelline content, and for their polysaccharide and proximal composition. The total, soluble and insoluble fiber contents were determined, together with the husks’ technological properties. Antioxidant activity and bioaccessibility of phenolic compounds of coffee husks were evaluated. Two types of husk were studied: one comprised mostly of outer skin and pulp (CH1); and other comprised mostly of parchment (CH2). Blanching had positive effects on non-extractable phenolics, chlorogenic acid and on the bioaccessibility of phenolics, promoting small reductions in extractable phenolics, protocathecuic acid, caffeine and trigonelline contents. Blanched CH1 presented more appropriate properties than CH2 for potential applications in food. It also presented better antioxidant, hydration, and oil holding properties than those of other agri-food by-products. Tentatively identified polysaccharides included galactomannans, arabinogalactans type II, pectin and cellulose.