Antioxidant properties of cold and hot water extracts of cocoa, Hibiscus flower extract, and ginger beverage blends

Determination of the Phytochemical Components, Nutritional Content, Biological Activities, and Cytotoxicity of Ripening Karanda (Carissa carandas) Fruit Extract for Functional Food Development

Ripening karanda fruits are a natural source of phytochemicals, which exhibit various biological properties. The present study aimed to determine the types of phytochemicals, biological properties, and cytotoxic and hemolytic effects of ripening karanda fruits. Two mechanical tools were used to collect the phytochemicals under low temperatures during the extraction process. The extracts were investigated for antioxidants using a 2,2-diphenyl-1-picrylhydrazyl assay. The total phenolic contents were studied using the Folin-Ciocalteu method. The phytochemicals of the total extract were analyzed by gas column chromatography-mass spectrometry. The saccharide types, including the total sugar content, were determined using thin-layer chromatography and the Lane-Eynon method. The total ascorbic acid was analyzed in accordance with the AOAC 967.21 method. The cytotoxic and hemolytic effects of phytochemicals were investigated using human peripheral blood mononuclear cells (hPBMCs) and human red blood cells (hRBCs). The results showed that the appropriation for repeated ultrasonic extraction is four times. The fresh ripening karanda fruit (Fresh-RKF) and freeze-dried powder of ripening karanda fruit extracts exhibited antioxidant activity in vitro and exerted a noncytotoxic effect on hPBMCs at a concentration of ≤2.5 mg/mL and a hemolytic effect on hRBCs at a concentration of >5.0 mg/mL. The Fresh-RKF extract comprised 0.27% of total sugar and 0.01% of ascorbic acid. These data could support the development of supplemental foods using ripening karanda fruits as the primary ingredient.

Bioactive Aqueous Fraction of Edible Trigonella foenum‐graecum, Piper betel, and Lagenaria siceraria Homogenate Downregulate the Inflammatory Mediators: In‐silico and In‐vitro Appraisal

Traditional nutraceutical therapy is a promising approach in the management of inflammatory disorders. Fenugreek, bottle gourd, and betel leaf are rich sources of polyphenolic secondary metabolites. They are abundantly found in the Indian subcontinent for the preparation of healthy traditional functional food. Traditional evidence recommended that these herbs could control inflammation. The study was conducted with those herbs to validate their protective role against inflammatory mediators of arthritis and asthma through in‐silico and in‐vitro models. Phytochemical tests revealed the presence of flavonoids, amino acids, polyphenols, and saponins. Molecular docking was performed against six potential inflammatory bio‐marker proteins, like, LOX‐5, 15‐LOX, PLA2, IL‐6, TNFR1 & TNF‐α with the phyto‐marker compounds of test herbs and found satisfactory binding scores against inflammatory bio‐markers. Extended studies with Fenugreek and betel leaf aqueous fractions showcased 87 % and 91 % inhibition of protein denaturation at 200 μg/ml. Bottle‐gourd and betel‐leaf demonstrated 96 % and 98 % inhibition against 15‐Lipoxygenase at 100 μg/ml. TNF‐α and IL‐6 were dropped significantly by 49 % and 36 % upon treatment of betel leaf at 200 μg/ml from the LPS‐stimulated PBMC cultured cells. Findings may recommend the development of commercial anti‐inflammatory polyherbal phytopharmaceuticals for controlling polyarthritis and inflammatory complications subject to preclinical in‐vivo and clinical investigation.

Hibiscus Sabdariffa L. Extract as a Natural Additive in Food Packaging Biodegradable Films to Improve Antioxidant, Antimicrobial, and Physicochemical Properties

In this study, biodegradable active films were prepared from potato starch and polyvinyl alcohol at different proportions, mixed with acetone extract of Hibiscus sabdariffa L. (HS) and using glycerol as a plasticizer. Functional properties, antimicrobial, and antioxidant capacity were evaluated. Potato starch films with a proportion of polyvinyl alcohol up to 50% and HS extract had significant antioxidant capacity and antibacterial effect against most of the analyzed strains. Adding polyvinyl alcohol (PVOH) and HS extract improved the mechanical performance and reduced water vapor permeability of the materials. The active biobased films with HS extract presented good physicochemical, antimicrobial, and antioxidant properties. These materials are considered as suitable for food packaging, and the active compounds in the roselle extract are a natural antibacterial option for the food area. The materials based entirely on biodegradable products are an excellent alternative when developing and marketing biobased materials, minimizing the environmental impact of food packaging.

Ginger Bioactives: A Comprehensive Review of Health Benefits and Potential Food Applications

Ginger is an herbaceous and flowering plant renowned for its rhizome, which is widely employed as both a spice and an herb. Since ancient times, ginger has been consumed in folk medicine and traditional cuisines for its favorable health effects. Different in vitro and in vivo studies have disclosed the advantageous physiological aspects of ginger, primarily due to its antioxidant, anti-inflammatory, antimicrobial, and anti-carcinogenic properties. These health-promoting features are linked to the variety of bioactive compounds that are present in ginger. Following the advancement in consumer awareness and the industrial demand for organic antioxidants and functional ingredients, the application of ginger and its derivatives has been broadly investigated in a wide range of food products. The prominent features transmitted by ginger into different food areas are antioxidant and nutraceutical values (bakery); flavor, acceptability, and techno-functional characteristics (dairy); hedonic and antimicrobial properties (beverages); oxidative stability, tenderization, and sensorial attributes (meat); and shelf life and sensorial properties (film, coating, and packaging). This review is focused on providing a comprehensive overview of the tendencies in the application of ginger and its derivatives in the food industry and concurrently briefly discusses the beneficial aspects and processing of ginger.

In Vitro Gastrointestinal Digestion Affects the Bioaccessibility of Bioactive Compounds in Hibiscus sabdariffa Beverages

Hibiscus sabdariffa possess great versatility to be used as an ingredient for a whole range of products with natural-based ingredients, which are growing in popularity due to the health benefits of bioactive compounds (BC). Therefore, the objective of this study was to characterize the BC content in Hibiscus beverages and to evaluate their in vitro bioaccessibility. Results showed significant differences (p < 0.05) in the total contents of BC prior to the in vitro intestinal digestion. Hibiscus acid was the most abundant compound identified. Thirty-five compounds were identified in the Hibiscus beverage at the initial stage, while a maximum of 15 compounds were quantified in the different fractions of gastrointestinal digestion. After digestion, significant differences were found compared with the initial content of BC. That phenolic acids were the less bioaccessible group, while flavonoids were the most diverse. Principal components analysis showed different clusters and changes in the profiles of BC present at the initial stage and those bioaccessible, showing that intestinal digestion significantly affects the BC profile of the beverage.

Response Surface Optimization for Investigating Antioxidant Potential of Camellia Sinensis and Withania Somnifera in Synergistic Manner

The paper highlights the synergistic potential of the novel combination of Camellia sinensis (Kangra green tea) and Withania somnifera (Ashwagandha). One variable at a time approach was used to find antioxidant potential of C. sinensis and W. somnifera alone and in combination. Optimization of antioxidant potential was done by using different plant concentrations of C. sinensis and W. somnifera using a statistical approach of central composite design (CCD) of RSM (response surface methodology). Initial antioxidant activity during optimization of the solvent system was observed in methanol for C. sinensis with DPPH, superoxide radical scavenging assay and hydrogen peroxide scavenging assay (44.9 ± 0.62, 43.77 ± 0.10, 43.88 ± 0.10% scavenging) and for W. somnifera (40.22 ± 0.39, 43.29 ± 1.12, 41.88 ± 0.11% scavenging), respectively. Initially, IC50 has been calculated for C. sinensis (235.26 ± 0.012 μg/mL) and W. somnifera (256.39 ± 0.43 μg/mL) in methanol. Before statistical optimization, the maximum synergistic antioxidant potential of C. sinensis (200 μg/mL) and W. somnifera (150 μg/mL) with DPPH assay, superoxide radical scavenging and hydrogen peroxide scavenging assay was found to be 56.57 ± 0.62, 56.99 ± 0.42, 55.44 ± 0.53% scavenging, respectively. IC50 value has been calculated for C. sinensis + W. somnifera (IC50 = 215.47 ± 0.06 μg/mL). Optimization of plant concentration using CCD of RSM resulted in enhancement of antioxidant potential of C. sinensis (200.5 μg/mL) and W. somnifera (200.5 μg/mL) was found to be 78.01 ± 0.01% scavenging when compared to the initial antioxidant potential, i.e., 56.57 ± 0.62% scavenging shows a 1.37-fold increase from initial antioxidant potential. Research unveils that using various combination of C. sinensis and W. somnifera enhance the antioxidant potential in vitro.

Supplementary Information

The online version contains supplementary material available at 10.1007/s40011-022-01423-6.

Dietary green tea powder supplementation enriched egg nutrients and physicochemical property in an indigenous chicken breed

Dietary supplementation of green tea changes the antioxidative capacity of chickens. However, the effect of green tea supplementation in the diet on egg quality and the consequent change in processing capacity is still not well known. The aim of this study was to determine whether green tea powder (GTP) supplementation could affect egg quality, egg antioxidant capacity, and sensory and egg processing characteristics. Huainan partridge chickens (1,080) at 20 wk old were divided into 2 groups, one group fed a basal diet (control) and one group fed a basal diet plus 10 g kgˆ-1 GTP for 12 wk. After the levels of yolk cholesterol had been determined, chickens from the control group were further divided into low- and high-cholesterol groups and were fed a basal diet or a diet with 10 g kgˆ-1 GTP by orthogonal design. After 4 wk, the egg processing characteristics were investigated. Egg specific gravity, shell strength, shell thickness, albumin height, Haugh unit (HU) and cholesterol content were significantly lower in the GTP group than in the control group (P < 0.05). Egg weight, albumin height, yolk color, and HU increased in a time-dependent manner in both the control and GTP groups (P < 0.01). The yolk C16:0, C20:0, C18:1, C18:2, and polyunsaturated fatty acid (PUFA) contents were higher in the GTP group than in the control group (P < 0.05). Egg whites from the GTP group showed increased radical scavenging activity (P < 0.05). Egg appearance and texture from the GTP group were more preferred than those of the control group (P < 0.05). Eggs from the GTP group had lower hardness, chewiness, and water retention capacity than those of eggs from the control group (P < 0.05). Eggs from the GTP group with high yolk cholesterol showed lower chewiness than those from the basal diet group (P < 0.05). The results suggested that GTP supplementation could enrich the PUFA content in egg yolks, improve the overall taste, and change processing characteristics.

Formulation, standardization and characterization of novel sattu beverage enriched with beetroot juice

The existing market of beverages is in utmost need of non-conventional and cheaper option of a functional protein beverage. The primary goal of this research was to formulate a beverage using prepared from roasted Bengal gram (sattu) which can provide health benefits. Fortified sattu beverage was prepared by incorporating pectin, citric acid, ascorbic acid and sugar as additives with beetroot juice was added for the enrichment and coloration of beverage in four different proportions viz. 5%, 10%, 15% and 20% labelled as A, B, C and D. Beverage without enrichment was taken as blank sample. After formulation, physio-chemical parameters of beverage were measured which included pH, TSS, protein content, sedimentation index and color. For antioxidant potential, DPPH and ABTS methods were performed followed by measurement of TPC, TFC and Betalain content. Sensory analysis of beverage was also performed to determine the consumer acceptability. Sample containing 10% beetroot juice was observed to have the optimal formulation amongst all with regards to sedimentation index (24.86), protein content (28.10%), pH (3.83), TSS (7.43°Brix), acidity (0.522%), DPPH activity (83.22%), ABTS scavenging assay (70.38%), phenolic content (42.49 mg GAE/g), flavonoid content (50.51 mg RE/g). The lightness L* (- 6.3), redness a* (3.2) and greenness b* (0.8) were the color values of this sample.

Microwave-Assisted Green Synthesis and Antioxidant Activity of Selenium Nanoparticles Using Theobroma Cacao L. Bean Shell Extract

Selenium nanoparticles (SeNPs) are successfully synthesized through microwave heating by using Theobroma cacao L. bean shell extract as a stabilizing and capping agent. Response surface methodology is used to obtain optimal synthesis conditions. The effect of microwave power, irradiation time and amount of Na2SeO3 are evaluated on crystalline size by X-Ray Diffraction (XRD) and Z-potential by Dynamic Light Scattering (DLS) using a central composite design (CCD). Optimal synthesis conditions are determined as 15.6 min, 788.6 W and 0.14 g of sodium selenite using 50 mL of Theobroma cacao L. bean shell extract. The successful biosynthesis of SeNPs is confirmed by UV-visible and Fourier Transformed Infrared (FTIR) spectroscopic analyses. The XRD pattern and Raman spectra show the presence of trigonal and amorphous synthesized SeNPs. Spherical SeNPs are observed by Transmission Electron Microscopy (TEM) with a particle size of 1-3 nm in diameter, at least one order of magnitude lower than those previously reported. The obtained SeNPs can be stable up to 55 days at 4 °C. Additionally, the SeNPs show an excellent antioxidant performance by the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and ferric reducing antioxidant power (FRAP) methods, with potential application in different sectors, such as food, medical and pharmaceutical.

Ultrasound-Assisted Extraction of Total Flavonoids from Pteris cretica L.: Process Optimization, HPLC Analysis, and Evaluation of Antioxidant Activity

In the present work, the ultrasonic-assisted extraction (UAE) of total flavonoids (TF) from Pteris cretica L. was optimized by response surface methodology (RSM) on the basis of a single-factor experiment. The optimized UAE parameters were as follows: Ethanol concentration 56.74%, extraction time 45.94 min, extraction temperature 74.27 °C, and liquid/solid ratio 33.69 mL/g. Under the optimized conditions, the total flavonoids yield (TFY) was 4.71 ± 0.04%, which was higher than that obtained by heat reflux extraction (HRE). The extracts were further analyzed by HPLC, and five major flavonoids, including rutin, quercitrin, luteolin, apigenin, and luteolin-7-O-glucoside, were identified and quantified. Furthermore, the results of the antioxidant test showed that the TF extract obtained under optimized UAE conditions exhibited good 2,2-diphenyl-1-picrylhydrazyl radical (DPPH•) and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical (ABTS⁺•), nitric oxide radical (NO•) scavenging activities, and ferrous ion (Fe²⁺) chelating capacity, with IC₅₀ values of 74.49, 82.92, 89.12, and 713.41 µg/mL, respectively. Results indicated that the UAE technique developed in this work was an efficient, rapid, and simple approach for the extraction of flavonoids with antioxidant activity from P. cretica.

Optimization of Ultrasonic-Assisted Extraction of Total Phenolics from Citrus aurantium L. Blossoms and Evaluation of Free Radical Scavenging, Anti-HMG-CoA Reductase Activities

The objective of this study was to develop an ultrasonic-assisted procedure for the extraction of total phenolics from Citrus aurantium L. blossoms (CAB) and evaluate the free radical scavenging activity and anti-HMG-CoA reductase activity of the total phenolics. In this work, a Box-&nbsp;Behnken design based on single-factor experiments was used to explore the optimum extraction process. Under the optimum conditions (extraction solvent 70.31% ethanol, extraction temperature 61.94 °C, extraction time 51.73 min, and liquid-to-solid ratio 35.63 mL/g), the extraction yield of total phenolics was 95.84 mg gallic acid equivalents (GAE)/g dry matter (DM), which was highly consistent with the theoretical value (96.12 mg GAE/g DM). The higher contents of total phenolics and five main phenolic compounds obtained from the optimized ultrasonic-assisted extraction (UAE) proved its efficiency when compared with conventional heat reflux extraction (HRE). The total phenolic extract showed excellent free radical scavenging properties against 1,1-diphenyl-2-picrylhydrazyl radical (DPPH·), 2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulphonic acid) radical (ABTS⁺·), hydroxyl radical (·OH) and superoxide anion radical (·O₂^-), with IC₅₀ values of 197.007, 83.878, 218.643, and 158.885 μg/mL, respectively; the extracts also showed good inhibition of β-hydroxy-β-methylglutaryl-CoA reductase (HMG-CoA reductase) activity, with an IC₅₀ value of 117.165 μg/mL. Total phenolics from CAB could be a potential source of natural free radical scavenger and HMG-CoA reductase inhibitor.

Comparative effects of powder, aqueous and methanolic extracts of purslane (Portulaca oleracea L.) on growth performance, antioxidant status, abdominal fat deposition and plasma lipids in broiler chickens

This study was performed to evaluate the comparative effects of dietary supplementation of dried purslane powder (PP), purslane aqueous extract (PAE) and purslane methanolic extract (PME) on performance, antioxidant status, carcass traits and selected plasma lipid parameters in broiler chickens. In total, 420 1-day-old male broiler chicks were divided into seven treatments for 49 days as follows: control (basal diet), basal diets plus 1500 or 3000 mg/kg of PP (PP1500 and PP3000 respectively), basal diets plus 150 or 300 mg/kg of PAE (PAE150 and PAE300 respectively) and basal diets plus 150 or 300 mg/kg of PME (PME150 and PME300 respectively). During the total period of the experiment (0–49 days of the experiment), birds receiving the PP3000 diet had higher (P &lt; 0.05) bodyweight gain and a lower feed conversion ratio compared with those fed other diets. At 24 and 49 days of the experiment, birds receiving the PP3000 diet showed greater (P &lt; 0.05) plasma and liver activities of superoxide dismutase (SOD) and glutathione peroxidase (GPx), and lower (P &lt; 0.05) plasma and liver levels of malondialdehyde compared with other dietary treatments. Additionally, at 24 days of the experiment, birds receiving the PP3000 diet had a greater (P &lt; 0.05) liver catalase activity than those receiving other dietary treatments. In addition, groups receiving the PP1500, PAE300 or PME300 diets showed greater (P &lt; 0.05) plasma and liver activities of superoxide dismutase, catalase and glutathione peroxidase, as well as lower (P &lt; 0.05) plasma and liver levels of malondialdehyde compared with the control group. At 24 days of the experiment, birds receiving the PP1500 or PP3000 diets showed greater (P &lt; 0.05) jejunal activities of superoxide dismutase, catalase and glutathione peroxidase than other groups. At 49 days of the experiment, birds receiving the PP3000 diet showed greater (P &lt; 0.05) jejunal activities of superoxide dismutase and glutathione peroxidase compared with the control group. Additionally, at both 24 and 49 days of the experiment, groups receiving the PP3000 diet had lower (P &lt; 0.05) jejunal levels of malondialdehyde compared with the control group. At 49 days of the experiment, birds receiving the PP3000 diet had a lower (P &lt; 0.05) relative weight of abdominal fat compared with those receiving the other dietary treatments. Moreover, groups that consumed the PP1500, PAE300 or PME300 diets showed lower (P &lt; 0.05) relative weights of abdominal fat compared with the control group. Groups fed PP, PAE or PME treatments showed lower (P &lt; 0.05) plasma levels of triglycerides, total cholesterol and low-density lipoprotein cholesterol, and higher (P &lt; 0.05) plasma levels of high-density lipoprotein cholesterol than the control group at 24 and 49 days of the experiment, with the most pronounced effects observed in those receiving the PP3000 treatment. In conclusion, PP showed more beneficial effects than PAE and PME, and 3000 mg/kg was the best inclusion level of PP in broiler chicken diets.

Evaluation of capsaicinoid profile and antioxidant properties in dried Korean red pepper (Capsicum annuum L.) as affected by variable dose rates of electron beam and gamma ray irradiation

The application of food irradiation is based on the parameters including energy (MeV), dose rate (kGy/s or kGy/h), and absorbed dose (kGy). Red pepper powders were treated with different dose rates of 1, and 5 kGy/s electron beam (EB) as well as 1.8 and 9 kGy/h gamma ray (GR) in separate experiments. Constant absorbed dose (3 kGy) was maintained to observe whether different dose rates affect the product quality. Total and individual capsaicinoids increased at low EB and GR dose rates. Vitamin C content decreased at all dose rates, except at low GR dose rate, where no significant difference was observed. Low EB dose rate led to a marked increase (21%) in the total phenolics than high dose rate (13%). In contrast, high GR dose rate increased the total phenolics than low dose rate. Maximum antioxidants (1.36 mg TE/mL) were observed at high EB dose rate, although low dose rate also increased the antioxidant activity. Results indicated that different dose rates delivering the same absorbed dose had significant impact on the product quality and that the efficacy of absorbed dose is dependent on applied dose rates. In other words, a constant absorbed dose applied to the product is influenced by dose rate of the irradiation treatment.

Effects of purslane (<i>Portulaca oleracea</i> L.) powder on growth performance, blood indices, and antioxidant status in broiler chickens with triiodothyronine-induced ascites

Abstract. This study was carried out to evaluate the effects of dietary supplementation of purslane powder (PP) on performance, blood indices, and antioxidant status in broilers with triiodothyronine (T3)-induced ascites. In total, 240 one-day-old male broiler chicks (Ross 308) were randomly assigned to four treatments, with four replicates per treatment and 15 birds per replicate. The experimental diets included (i) a control diet, (ii) a control diet plus 1.5 mg kg−1 of T3 (T3 diet), (iii) a T3 diet with the addition of 1.5 g kg−1 of PP, and (iv) a T3 diet with the addition of 3 g kg−1 of PP. Feed intake and body weight were measured at 10, 24, 39, and 49 days of experiment. Blood and liver samples were collected from two birds in each replicate at 24 and 49 days of experiment. The T3-treated birds had higher (P < 0. 05) right ventricle to total ventricle (RV ∕ TV) ratio and mortality due to ascites compared with the control. In addition, during the entire experimental period (0 to 49 days of experiment) the T3-treated birds had lower (P < 0. 05) feed intake, body weight gain, and production efficiency index and higher (P < 0. 05) feed conversion ratio compared with the control. Dietary supplementation of PP reduced (P < 0. 05) mortality due to ascites and RV ∕ TV ratio, while the production efficiency index was increased (P < 0. 05) by the addition of PP to the diet. The T3-treated birds had higher (P < 0. 05) red blood cell counts, hematocrit percentage, and hemoglobin concentration compared with the control at 24 and 49 days of experiment. Dietary supplementation of PP substantially alleviated (P < 0. 05) the negative effects of T3 on hematocrit and hemoglobin values at both 24 and 49 days of experiment and on red blood cells counts at 49 days of experiment. The T3 birds showed an increase (P < 0. 05) in activities of lactate dehydrogenase, alanine aminotransferase, and aspartate aminotransferase at 49 days of experiment. However, the detrimental effect of T3 on alanine aminotransferase activity was attenuated (P < 0. 05) by dietary supplementation of PP. The plasma and liver activities of superoxide dismutase, catalase, and glutathione peroxidase were lower (P < 0. 05) in T3-treated birds compared with the control at 24 and 49 days of experiment, whereas malondialdehyde concentrations were elevated (P < 0. 05) by dietary T3 administration. Dietary supplementation of PP, especially at 3 g kg−1, increased (P < 0. 05) the plasma and liver activities of antioxidant enzymes, and reduced (P < 0. 05) the plasma and liver concentrations of malondialdehyde near to the control levels. It is concluded that the supplementation of 3 g kg−1 of PP in diet improves oxidative status and reduces ascites incidence in broiler chickens without impairing their growth performance.

Changes in Nutrient Composition, Antioxidant Properties, and Enzymes Activities of Snake Tomato (Trichosanthes cucumerina) during Ripening

Snake tomato (Trichosanthes cucumerina) has been cultivated and used as a replacement for Lycopersicum esculentum in many Asian and African diets. Matured T. cucumerina fruits were harvested at different ripening stages and separated into coats and pulps for analyses to determine their suitability for use in culinary. They were analyzed for the nutritional composition and antioxidant potential using different biochemical assays [1,1-diphenyl-2-picrylhydrazyl, 2,2′-azinobis( 3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities, and ferric reducing antioxidant power] and antioxidative enzymes activities. The nutritional composition revealed that T. cucumerina contains over 80% water and is very rich in fiber, thus it can serve as a good natural laxative. The lycopene and β-carotene contents were especially high in the ripe pulp with values of 21.62±1.22 and 3.96±0.14 mg/100 g, respectively. The ascorbic acid content was highest in the pulp of unripe fruit with a value of 56.58±1.08 mg/100 g and significantly (P<0.05) decreased as ripening progressed. The antioxidant potential of the fruits for the 3 assays showed that unripe pulp> ripe coat> ripe pulp> unripe coat. There were decreases in the antioxidant enzymes (superoxide dismutase, ascorbate peroxidase, and glutathione reductase) activities, with the exception of catalase, as ripening progressed in the fruits. These decreased activities may lead to the softening of the fruit during ripening. Harnessing the antioxidative potential of T. cucumerina in culinary through consumption of the coats and pulps will alleviate food insecurity and help maintain good health among many dwellers in sub-Saharan Africa and Southeast Asia.

Development of functional beverages from blends of Hibiscus sabdariffa extract and selected fruit juices for optimal antioxidant properties

The demand for functional foods and drinks with health benefit is on the increase. The synergistic effect from mixing two or more of such drinks cannot be overemphasized. This study was carried out to formulate and investigate the effects of blends of two or more of pineapple, orange juices, carrot, and Hibiscus sabdariffa extracts (HSE) on the antioxidant properties of the juice formulations in order to obtain a combination with optimal antioxidant properties. Experimental design was carried out using optimal mixture model of response surface methodology which generated twenty experimental runs with antioxidant properties as the responses. The DPPH (1,1‐diphenyl‐2‐picrylhydrazyl) and ABTS [2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid)] radical scavenging abilities, ferric reducing antioxidant potential (FRAP), vitamin C, total phenolics, and total carotenoids contents of the formulations were evaluated as a test of antioxidant property. In all the mixtures, formulations having HSE as part of the mixture showed the highest antioxidant potential. The statistical analyzes, however, showed that the formulations containing pineapple, carrot, orange, and HSE of 40.00, 16.49, 17.20, and 26.30%, respectively, produced optimum antioxidant potential and was shown to be acceptable to a research laboratory guidance panel, thus making them viable ingredients for the production of functional beverages possessing important antioxidant properties with potential health benefits.

Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage

A wild strain of Lactobacillus plantarum, isolated from an Italian sourdough, was inoculated in an organic rice drink; however, it caused a strong acidification. Thus, it was preliminary processed through homogenization (single or multiple passes) or sonication (US) and then inoculated in the beverage. The samples were stored at 4 °C and analyzed to assess pH, production of lactic acid, viable count and sensory scores. A US-2-step process (power, 80%) could control acidification; viability and sensory traits were never affected by sonication. This result was confirmed on two commercial probiotics (Lactobacillus casei LC01 and Bifidobacterium animalis subsp. lactis Bb12). In the 2nd step samples inoculated with attenuated strains were also stored under thermal abuse conditions (25 or 37 °C for 4 or 24 h, then at 4 °C) and the results showed that US could control acidification for a short thermal abuse. Finally, US-attenuated starter cultures were inoculated in the rice drink containing β-glucans as healthy compounds; the targets did not cause any significant change of prebiotic.

Processing Effects on the Antioxidant Activities of Beverage Blends Developed from Cyperus esculentus, Hibiscus sabdariffa, and Moringa oleifera Extracts

The discovery of bioactive compounds in foods has changed the dietary lifestyle of many people. Cyperus esculentus (tigernut) is highly underutilized in Africa, yet tigernut extract is highly profitable in Europe. This study aims to add value to tigernut extract by revealing its health benefits and food value. In this study, tigernut tubers were germinated or roasted and the extracts were combined with Moringa oleifera extract (MOE) or Hibiscus sabdariffa extract (HSE) and spiced with ginger to produce functional drinks. The drinks were evaluated for physicochemical characteristics, sensory parameters, and antioxidant potentials. The total phenolic content of each beverage was measured by the Folin-Ciocalteu method, and the antioxidant activity of each beverage was determined by the 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid assays. The beverages from the germinated tigernut extracts had the highest titratable acidity and the lowest pH, while beverages containing the roasted tigernut extract had the highest ∘Brix. Germination and roasting significantly enhanced the total phenolic content of the drinks. The beverage containing HSE and germinated tigernut extract had a total phenolic content of 45.67 mg/100 mL gallic acid equivalents, which was significantly higher than the total phenolic content of all other samples. The DPPH inhibition activity of the beverages prepared with germinated tigernut extracts was significantly higher than the DPPH inhibition activity of the beverages prepared with fresh tigernut extract. The taste and overall acceptability of drinks containing the roasted tigernut extract were preferred, while the color and appearance of drinks with the germinated samples were preferred. Roasting or germinating tigernuts before extraction and addition of MOE or HSE extracts is another way to add value and enhance the utilization of tigernuts.

Cocoa Polyphenols: Can We Consider Cocoa and Chocolate as Potential Functional Food?

Chocolate has been consumed as confection, aphrodisiac, and folk medicine for many years before science proved its potential health benefiting effects. Main compounds of cocoa and chocolate which contribute to human health are polyphenols that act as antioxidants and have potential anti-inflammatory, cardioprotective, antihepatotoxic, antibacterial, antiviral, antiallergenic, and anticarcinogenic properties. This paper gives a short overview of scientific literature regarding cocoa polyphenols and influence of cocoa and chocolate on human health. Although research on health benefits of dark chocolate and cocoa is quite extensive nowadays and shows potentially beneficial effects of dark chocolate and cocoa, there are still lots of unknowns and some controversies. This is obviously an area that needs more research in order to determine factual influence of chocolate on health.