Phenolic Profiling and In-Vitro Bioactivities of Corn (Zea mays L.) Tassel Extracts by Combining Enzyme-Assisted Extraction

Drones and Workers of Honeybee Apis mellifera L. Dried Powder: Chemical Composition, Antioxidant, and Anticancer Assessment

This study explores honeybee as a food source through chemical analysis of pupa and adult stages of honeybee drones and workers (Apis mellifera L.). The findings reveal that drones exhibited higher protein and fat content, while workers have the highest carbohydrate levels. Additionally, seventeen amino acids and nine minerals were identified, with drones in the adult stage having elevated levels of fifteen amino acids, notably glutamic acid at 7.97 g/100 g. Moreover, 24 fatty acids were discovered, with oleic acid being most abundant in drones (55.96% in adult, 44.14% in pupa). Furthermore, potassium and sodium were the dominant minerals in both drone and worker samples; however, adult drone had higher concentrations of potassium, iron, copper, and phosphorus than the other samples. Also, nine phenolic compounds were identified, which exhibited the highest concentration in the adult drone sample (20095.72 μg/100 g). Importantly, the adult drone sample demonstrated significant cytotoxic effects on breast and colorectal cancer cells (MCF7 and HCT116), inhibiting them at rates of 98.1% and 81.5%, respectively. These results emphasize the nutritional potential of honeybees (especially adult drones) as a functional food, rich in amino acids, fatty acids and possessing antioxidant and anticancer properties.

Recent Advances in the Extraction and Characterization of Bioactive Compounds from Corn By-Products

Maize comes in a variety of colors, including white, yellow, red, blue, and purple, which is due to the presence of phytochemicals such as carotenoids, anthocyanins, flavonoids, phytosterols, and some hydroxycinnamic acid derivatives. In Mexico, maize is primarily grown for human consumption; however, maize residues comprise 51-58% of the total maize plant weight (stalks, leaves, ears, and husks) and are mainly used as livestock feed. These residues contain numerous bioactive compounds that interest the industry for their potential health benefits in preventing or treating degenerative diseases. This review explores the current knowledge and highlights key aspects related to the extraction methods and different techniques for identifying the bioactive compounds found in maize by-products.

Procedures to evaluate potential of plants as natural food preservatives: Phytochemical characterization, novel extraction technology, and safety evaluation-A comprehensive review

There is increasing demand for natural food preservative in food manufacturing industry as it is the key to meet consumers' preferences toward healthier food choice. Plant is listed among the most important resources of bioactive components to be utilized as the green and natural food preservatives. There are more than 10,000 kinds of bioactive components in plants that possess antioxidant and antimicrobial properties. Artemisia with potential antimicrobial and antioxidant attributes, as well as functional and medicinal properties, is one of the most important plant species. The manuscript presents a comprehensive review of the potential of the Artemisia species as natural food preservatives. The current challenges and ways forward in using Artemisia EOs and extracts as food preservatives are also discussed. This topic is timely and important considering the natural preservatives used to replace chemical ingredients, sustaining quality, healthy properties, and shelf life of food products as well as efficient and novel extraction techniques.

Research Progress on Extraction and Detection Technologies of Flavonoid Compounds in Foods

Flavonoid compounds have a variety of biological activities and play an essential role in preventing the occurrence of metabolic diseases. However, many structurally similar flavonoids are present in foods and are usually in low concentrations, which increases the difficulty of their isolation and identification. Therefore, developing and optimizing effective extraction and detection methods for extracting flavonoids from food is essential. In this review, we review the structure, classification, and chemical properties of flavonoids. The research progress on the extraction and detection of flavonoids in foods in recent years is comprehensively summarized, as is the application of mathematical models in optimizing experimental conditions. The results provide a theoretical basis and technical support for detecting and analyzing high-purity flavonoids in foods.

Enhancing Antioxidants Extraction from Agro-Industrial By-Products by Enzymatic Treatment

Nowadays, agro-industrial by-products are of increasing interest as a source of antioxidant compounds. Thus, alternative green techniques to extract antioxidant compounds have been pursued. The use of enzymes to release bioactive compounds through antioxidant activity reduces the environmental impact caused by traditional extraction systems using organic solvents. A crude enzymatic extract containing carbohydrolases was produced by solid-state fermentation (SSF) of an olive pomace and brewery spent-grain combination. The crude extract was evaluated at different temperatures and pH values and its thermostability was studied. Results showed that β-glucosidase and cellulase were more stable than xylanase, particularly cellulase, which kept 91% of its activity for 72 h at 45 °C. The extract was also applied in enzymatic treatments (ET) to liberate antioxidant compounds from winery, olive mill and brewery by-products under optimal conditions for enzymatic activities. The highest antioxidant activity was found in extracts obtained after enzymatic treatment of exhausted olive pomace (EOP). Enzymatic crude extract produced by SSF was successfully applied in the extraction of antioxidant compounds from winery, olive mill and brewery by-products. Thus, integrating SSF and enzymatic technologies is a valuable approach to implement circular economy practices in the agro-food industry.