Biochemical and toxicity evaluation of Retama sphaerocarpa extracts and in-silico investigation of phenolic compounds as potential inhibitors against HPV16 E6 oncoprotein

Cervical cancer is a type of cancer which affects the cervix cells. The conventional treatments for cervical cancer including surgery, chemotherapy, and radiotherapy are only effective in premature stages and less effective in late stages of this tumor. Therefore, the therapeutic strategies based on biologically active substances from plants are needed to develop for the treatment of cervical cancer. The aim of the present study was to assess in vivo toxicity, hematological and biochemical blood parameters in Wistar rats fed Retama sphaerocarpa aqueous leaf extract (RS-AE), as well as to perform in silico molecular docking studies and dynamic simulation of phenolic compounds against HPV16 oncoprotein E6 in order to identify potential inhibitors. RS-AE was found not to induce acute or sub-acute oral toxicity or significant alterations in hematological and biochemical blood parameters in Wistar rats. A total of 11 phenolic compounds were identified in RS-AE, including dihydrodaidzein glucuronide, chrysoperiol pentoside, genistin and vitexin, which turned out to have the highest binding affinity to HPV16 oncoprotein E6. Based on these results, these RS-AE phenolic compounds could be used as natural drugs against the HPV16 E6 oncoprotein.

Application of Nanoparticles in Human Nutrition: A Review

Nanotechnology in human nutrition represents an innovative advance in increasing the bioavailability and efficiency of bioactive compounds. This work delves into the multifaceted dietary contributions of nanoparticles (NPs) and their utilization for improving nutrient absorption and ensuring food safety. NPs exhibit exceptional solubility, a significant surface-to-volume ratio, and diameters ranging from 1 to 100 nm, rendering them invaluable for applications such as tissue engineering and drug delivery, as well as elevating food quality. The encapsulation of vitamins, minerals, and antioxidants within NPs introduces an innovative approach to counteract nutritional instabilities and low solubility, promoting human health. Nanoencapsulation methods have included the production of nanocomposites, nanofibers, and nanoemulsions to benefit the delivery of bioactive food compounds. Nutrition-based nanotechnology and nanoceuticals are examined for their economic viability and potential to increase nutrient absorption. Although the advancement of nanotechnology in food demonstrates promising results, some limitations and concerns related to safety and regulation need to be widely discussed in future research. Thus, the potential of nanotechnology could open new paths for applications and significant advances in food, benefiting human nutrition.

Imperatorin from the aerial parts of Cleome viscosa L.: a characterization study and evaluation of the antibacterial activity

Cleome viscosa L., a member of the family Cleomaceae, is a potential medicinal plant, known for several bioactive properties such as: anticancer, antidiabetic, antioxidant, anti-inflammatory, antimicrobial, wound healing, etc. Our study aimed to isolate a bioactive compound and assess its antibacterial activity. The crystal compound imperatorin was isolated and reported for the first time from the aerial parts of C. viscosa. The isolation was made using silica gel (100-200 mesh) column chromatography. The structure of imperatorin was investigated through single-crystal XRD, unit cell molecules, FTIR, and ESI-MS spectral analysis. The results validated imperatorin's triclinic crystal structure and P2i/c distance group. The electronic structure was also calculated (4.28/6.21 D) along with the frontier molecular orbital, dipole moment, atomic charges, and electrostatic map of particles in gaseous stage and active site. Imperatorin showed highest activity at 40 µg/mL concentration against Gram + ve bacteria: Staphylococcus aureus (3 ± 0.2 mm), Bacillus subtilis (3 ± 0.6 mm), and Gram -ve bacteria: Klebsiella pneumoniae (3 ± 0.2 mm), Escherichia coli (5 ± 0.2 mm). The study highlights that the compound can be isolated in larger quantities as the plant is easily available across the tropics.

Phenolic Compound, Antioxidant, Antibacterial, and In Silico Studies of Extracts from the Aerial Parts of Lactuca saligna L

Medicinal plants are considered a major source for discovering novel effective drugs. To our knowledge, no studies have reported the chemical composition and biological activities of Moroccan Lactuca saligna extracts. In this context, this study aims to characterize the polyphenolic compounds distributed in hydro-methanolic extracts of L. saligna and evaluate their antioxidant and antibacterial activities; in addition, in silico analysis based on molecular docking and ADMET was performed to predict the antibacterial activity of the identified phenolic compounds. Our results showed the identification of 29 among 30 detected phenolic compounds with an abundance of dicaffeoyltartaric acid, luteolin 7-glucoronide, 3,5-di-O-caffeoylquinic acid, and 5-caffeoylquinic acid with 472.77, 224.30, 196.79, and 171.74 mg/kg of dried extract, respectively. Additionally, antioxidant activity assessed by DPPH scavenging activity, ferric reducing antioxidant power (FRAP) assay, and ferrous ion-chelating (FIC) assay showed interesting antioxidant activity. Moreover, the results showed remarkable antibacterial activity against Escherichia coli, Salmonella typhimurium, Pseudomonas aeruginosa, Enterococcus faecalis, Staphylococcus aureus, and Listeria monocytogenes with minimum inhibitory concentrations between 1.30 ± 0.31 and 10.41 ± 0.23 mg/mL. Furthermore, in silico analysis identified three compounds, including Apigenin 7-O-glucuronide, Quercetin-3-O-glucuronide, and 3-p-Coumaroylquinic acid as potent candidates for developing new antibacterial agents with acceptable pharmacokinetic properties. Hence, L. saligna can be considered a source of phytochemical compounds with remarkable activities, while further in vitro and in vivo studies are required to explore the main biological activities of this plant.

Exploring the phenolic profile, antibacterial, and antioxidant properties of walnut leaves (Juglans regia L.)

The aim of this study was to identify phenolic compounds in walnut leaves from northern Iraq and evaluate their ability to act as antibacterial and antioxidant agents. Phenolic compounds were determined by reversed-phase HPLC. Antibacterial activity was tested against various bacteria. Antioxidant properties were evaluated by various assays, including reducing power and DPPH radical scavenging activity. The HPLC profiles of walnut leaf fractions revealed quercetin, hydroquinone, 4-hydroxybenzoic acid, and caffeic acid in three fractions. The inhibitory activity of DPPH was determined as 47.66, 32.41, and 51.90 μg/mL for fractions I, II, and III, respectively. For ferric reducing power activity, fraction II > fraction III > fraction I and the FRAP activity was observed as 64.43, 73.19, and 68.18 μg/mL for fractions I, II, and III, respectively. All extracted fractions had antibacterial properties against all bacterial strains tested. Observations showed that fraction I was able to produce similar zones of inhibition as streptomycin in most cases. These results suggest that the fractions of this plant extract are plausible natural antioxidants that could be used as prime candidates for the synthesis of antioxidant drugs that can be used for the treatment of many oxidative stress-related diseases.

Exploring the health benefits and functional properties of goat milk proteins

Goat milk proteins are unique in their nutritional and functional properties and have become increasingly popular in recent years. A variety of methods have been studied for extracting and isolating these proteins, with coprecipitation being a particularly effective approach. Compared to cow milk proteins, goat milk proteins contain higher levels of certain amino acids such as tryptophan and cysteine, while maintaining similar nutritional properties. Additionally, they have superior functional properties, including better emulsifying and foaming properties, which make them an attractive option for developing new food products. Research has shown that goat milk proteins have several health benefits, including immunomodulatory effects, allergy management, anti-inflammatory, and antioxidant effects, as well as antimicrobial and anticancer properties. They have the potential to be used as a treatment for autoimmune diseases, allergies, and other immune system disorders due to their ability to modulate the production of cytokines and other immune system components. Furthermore, their antimicrobial properties can help prevent the growth of harmful bacteria and reduce the risk of infection. Future research will focus on the potential of goat milk proteins as a functional food ingredient, their effects on gut health and microbiota, and their therapeutic potential for various health conditions. This research may lead to the development of new functional foods that promote health and prevent disease, and potentially pave the way for the use of goat milk proteins as a therapeutic agent for various health conditions.

GC-MS, alpha-amylase, and alpha-glucosidase inhibition and molecular docking analysis of selected phytoconstituents of small wild date palm fruit (Phoenix pusilla)

Phoenix pusilla (Arecaceae), commonly known as "small wild date palm", is regarded as one of the underutilized fruit crops in South India. Methanol extract of P. pusilla ripened fruits (PPRF) was analyzed for in vitro porcine pancreatic alpha-amylase (PPAA) and rat small intestine alpha-glucosidase (RIAG) inhibition activities, and through gas chromatography-mass spectrometry (GC-MS) analysis. The GC-MS analysis showed the presence of 25 phytoconstituents from PPRF which was further assessed on the docking behavior of five targeted enzymes diabetes mellitus (DM) namely (i) human aldose reductase, (ii) protein tyrosine phosphatase 1B, (iii) pancreatic alpha-amylase, (iv) peroxisome proliferator-activated receptor gamma, and (v) dipeptidyl peptidase IV by using the AutoDock Vina method. In addition to this physicochemical, bioactivity score, absorption, distribution, metabolism, excretion, and toxicity (ADMET) analysis was performed using the Molinspiration and pkCSM free online servers. Methanolic extract of PPRF showed 50% inhibition concentration (IC50) at 69.86 and 72.60 μg/mL levels against PPAA and RIAG enzymes activities, respectively. Interestingly in the present study, GC-MS analysis showed the presence of 25 phytoconstituents from PPRF. Physicochemical analysis of PPRF has exhibited that 13 ligands have complied well with Lipinski's Rule of Five (RoF). With regard to ADMET analysis, one ligand (9,12-octadecadienoic acid [Z,Z]) has predicated to possess both the hepatotoxicity (HT) and skin sensitization (SS) effect. The docking studies showed that 1-formyl-2,5-dimethoxy-6,9,10-trimethyl-anthracene exhibited the maximum atomic contact energy (ACE) for all the five target enzymes of DM. Thus, the current study suggested that the methanolic extract of PPRF and its phytoconstituents could be considered as potent antidiabetic agents.

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Thermosonication (TS) has been identified as a smart remedy for the shortcomings of heat treatment, which typically requires prolonged exposure to high temperatures. This technique combines moderate heat treatment with acoustic energy to eliminate harmful microorganisms and enzymes in food products. Unlike conventional heat treatment, thermosonication utilizes short holding times, allowing for the preservation of food products’ phytochemical compounds and sensory characteristics. The benefits and challenges of this emerging technology, such as equipment cost, limited availability of data, inconsistent results, high energy consumption, and scale-up challenges, have been assessed, and the design process for using ultrasound in combination with mild thermal treatment has been discussed. TS has proven to be a promising technique for eliminating microorganisms and enzymes without compromising the nutritional or sensory quality of food products. Utilizing natural antimicrobial agents such as ascorbic acid, Nisin, and ε-polylysine (ε-PL) in combination with thermosonication is a promising approach to enhancing the safety and shelf life of food products. Further research is required to enhance the utilization of natural antimicrobial agents and to acquire a more comprehensive comprehension of their impact on the safety and quality of food products.

Bioactive Molecules Derived from Plants in Managing Dengue Vector Aedes aegypti (Linn.)

Mosquitoes are the potential vectors of several viral diseases such as filariasis, malaria, dengue, yellow fever, Zika fever and encephalitis in humans as well as other species. Dengue, the most common mosquito-borne disease in humans caused by the dengue virus is transmitted by the vector Ae. aegypti. Fever, chills, nausea and neurological disorders are the frequent symptoms of Zika and dengue. Thanks to various anthropogenic activities such as deforestation, industrialized farming and poor drainage facilities there has been a significant rise in mosquitoes and vector-borne diseases. Control measures such as the destruction of mosquito breeding places, a reduction in global warming, as well as the use of natural and chemical repellents, mainly DEET, picaridin, temephos and IR-3535 have proven to be effective in many instances. Although potent, these chemicals cause swelling, rashes, and eye irritation in adults and children, and are also toxic to the skin and nervous system. Due to their shorter protection period and harmful nature towards non-target organisms, the use of chemical repellents is greatly reduced, and more research and development is taking place in the field of plant-derived repellents, which are found to be selective, biodegradable and harmless to non-target species. Many tribal and rural communities across the world have been using plant-based extracts since ancient times for various traditional and medical purposes, and to ward off mosquitoes and various other insects. In this regard, new species of plants are being identified through ethnobotanical surveys and tested for their repellency against Ae. aegypti. This review aims to provide insight into many such plant extracts, essential oils and their metabolites, which have been tested for their mosquitocidal activity against different life cycle forms of Ae. Aegypti, as well as for their efficacy in controlling mosquitoes.

Phytochemical screening of ethanolic extracts of Cuminum cyminum L. seeds along with the evaluation of antidiabetic properties by molecular docking approach

In this contribution, ethanolic extracts of Cuminum cyminum (C. cyminum) seeds were evaluated in terms of phytochemical content, total phenol and flavonoid contents. As far as the analytical techniques are concerned, UV-Vis, FTIR, HPLC, NMR (1H and ¹³C) and ESI-MS were performed. The binding capacity of five different antidiabetic enzymes was tested by in silico molecular docking studies. The HPLC, UV-Vis, FTIR, NMR and ESI-MS data highlighted the presence of seven biologically active molecules e.g. α-pinene, β-pinene, Δ³-carene, ρ-cymene, α-terpineol, cuminaldehyde and linalool. The results coming from the in silico molecular docking studies showed that such phytochemicals present in the cumin seed extracts play an important role in the activity of key enzymes involved in carbohydrate metabolism. Therefore, C. cyminum is proven to be useful for the treatment of diabetes mellitus and its major secondary complications.

Tendencies Affecting the Growth and Cultivation of Genus Spirulina: An Investigative Review on Current Trends

Spirulina, a kind of blue-green algae, is one of the Earth's oldest known forms of life. Spirulina grows best in very alkaline environments, although it may flourish across a wide variety of pH values. There are several techniques for growing Spirulina spp., ranging from open systems such as ponds and lakes, which are vulnerable to contamination by animals and extraterrestrial species, to closed systems such as photovoltaic reactors, which are not. Most contaminated toxins come from other toxic algae species that become mixed up during harvest, necessitating the study of spirulina production processes at home. Lighting, temperature, inoculation volume, stirring speed, dissolved particles, pH, water quality, and overall micronutrient richness are only a few of the environmental parameters influencing spirulina production. This review article covers the conditions required for spirulina cultivation, as well as a number of crucial factors that influence its growth and development while it is being grown. In addition, the article discusses harvesting processes, biomass measurement methods, the identification of dangerous algae, and the risk of contaminating algae as it grows on cultures. Spirulina's rising prospects as food for human consumption are a direct outcome of its prospective health and therapeutic advantages.

Phytochemical Composition and In Vitro Antioxidant, Anti-Inflammatory, Anticancer, and Enzyme-Inhibitory Activities of Artemisia nilagirica (C.B. Clarke) Pamp

Plants have been employed in therapeutic applications against various infectious and chronic diseases from ancient times. Various traditional medicines and folk systems have utilized numerous plants and plant products, which act as sources of drug candidates for modern medicine. Artemisia is a genus of the Asteraceae family with more than 500 species; however, many of these species are less explored for their biological efficacy, and several others are lacking scientific explanations for their uses. Artemisia nilagirica is a plant that is widely found in the Western Ghats, Kerala, India and is a prominent member of the genus. In the current study, the phytochemical composition and the antioxidant, enzyme-inhibitory, anti-inflammatory, and anticancer activities were examined. The results indicated that the ethanol extract of A. nilagirica indicated in vitro DPPH scavenging (23.12 ± 1.28 µg/mL), ABTS scavenging (27.44 ± 1.88 µg/mL), H2O2 scavenging (12.92 ± 1.05 µg/mL), and FRAP (5.42 ± 0.19 µg/mL). The anti-inflammatory effect was also noticed in the Raw 264.7 macrophages, where pretreatment with the extract reduced the LPS-stimulated production of cytokines (p < 0.05). A. nilagirica was also efficient in inhibiting the activities of α-amylase (38.42 ± 2.71 µg/mL), α-glucosidase (55.31 ± 2.16 µg/mL), aldose reductase (17.42 ± 0.87 µg/mL), and sorbitol dehydrogenase (29.57 ± 1.46 µg/mL). It also induced significant inhibition of proliferation in breast (MCF7 IC50 = 41.79 ± 1.07, MDAMB231 IC50 = 55.37 ± 2.11µg/mL) and colon (49.57 ± 1.46 µg/mL) cancer cells. The results of the phytochemical screening indicated a higher level of polyphenols and flavonoids in the extract and the LCMS analysis revealed the presence of various bioactive constituents including artemisinin.

Chemical Composition, Antifungal and Anti-Biofilm Activities of Volatile Fractions of Convolvulus althaeoides L. Roots from Tunisia

The antifungal drugs currently available and mostly used for the treatment of candidiasis exhibit the phenomena of toxicity and increasing resistance. In this context, plant materials might represent promising sources of antifungal agents. The aim of this study is to evaluate for the first time the chemical content of the volatile fractions (VFs) along with the antifungal and anti-biofilm of Convolvulus althaeoides L. roots. The chemical composition was determined by gas chromatography coupled to a flame ionization detector and mass spectrometry. In total, 73 and 86 chemical compounds were detected in the n-hexane (VF1) and chloroform (VF2) fractions, respectively. Analysis revealed the presence of four main compounds: n-hexadecenoic acid (29.77%), 4-vinyl guaiacol (12.2%), bis(2-ethylhexyl)-adipate (9.69%) and eicosane (3.98%) in the VF extracted by hexane (VF1). n-hexadecenoic acid (34.04%), benzyl alcohol (7.86%) and linoleic acid (7.30%) were the main compounds found in the VF extracted with chloroform (VF2). The antifungal minimum inhibitory concentrations (MICs) of the obtained fractions against Candida albicans, Candida glabrata and Candida tropicalis were determined by the micro-dilution technique and values against Candida spp. ranged from 0.87 to 3.5 mg/mL. The biofilm inhibitory concentrations (IBF) and sustained inhibition (BSI) assays on C. albicans, C. glabrata and C. tropicalis were also investigated. The VFs inhibited biofilm formation up to 0.87 mg/mL for C. albicans, up to 1.75 mg/mL against C. glabrata and up to 0.87 mg/mL against C. tropicalis. The obtained results highlighted the synergistic mechanism of the detected molecules in the prevention of candidosic biofilm formation.

Nutritional Quality and Safety Characteristics of Imported Biscuits Marketed in Basrah, Iraq

The ingredients and the preparation methods influence biscuit quality and safety. In Iraq, biscuit imports are increasing every year, but no information is available in the scientific literature on their quality and safety features. This work analyzed three types of biscuits (cookies, crackers, and digestives) sampled in the Basrah markets (Iraq) but produced in Spain, Iran, Turkey, and United Arab Emirates. Nine different brands were considered for each country of origin (n = 36), with three replicates per sample. Moisture, ash, fat, proteins, fiber, water activity, peroxide value, 5-hydroxymethyl-2-furfural (HMF), acrylamide, heavy metals, and microbial load were analyzed. All the nutritional parameters were significantly influenced by the variables “Biscuit type” and “Country”. Cookies showed significantly higher fat content and lower protein content than crackers and digestives, as well as higher peroxide value (which was below the limit set by the FAO/WHO within the World Wood Program). Spanish samples had more fat and fewer proteins than biscuits made in other countries. Very high variability was observed in HMF (from not detected to 62.08 mg/kg) and AA content (reaching 1421.8 μg/kg). Cadmium was always absent, and lead was considerably below the allowed limit. Yeasts and molds were above the limits in five samples.

Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review

Spirulina is a kind of blue-green algae (BGA) that is multicellular, filamentous, and prokaryotic. It is also known as a cyanobacterium. It is classified within the phylum known as blue-green algae. Despite the fact that it includes a high concentration of nutrients, such as proteins, vitamins, minerals, and fatty acids—in particular, the necessary omega-3 fatty acids and omega-6 fatty acids—the percentage of total fat and cholesterol that can be found in these algae is substantially lower when compared to other food sources. This is the case even if the percentage of total fat that can be found in these algae is also significantly lower. In addition to this, spirulina has a high concentration of bioactive compounds, such as phenols, phycocyanin pigment, and polysaccharides, which all take part in a number of biological activities, such as antioxidant and anti-inflammatory activity. As a result of this, spirulina has found its way into the formulation of a great number of medicinal foods, functional foods, and nutritional supplements. Therefore, this article makes an effort to shed light on spirulina, its nutritional value as a result of its chemical composition, and its applications to some food product formulations, such as dairy products, snacks, cookies, and pasta, that are necessary at an industrial level in the food industry all over the world. In addition, this article supports the idea of incorporating it into the food sector, both from a nutritional and health perspective, as it offers numerous advantages.

Screening and Molecular Identification of Lactic Acid Bacteria Producing β-Glucan in Boza and Cider

The goal of this study was screening and molecular identification of Lactic Acid Bacteria (LAB) producing β-glucan from different species isolated from boza and cider compared to a standard strain for Lactobacillus rhamnosus NRRL 1937 (LGG). From 48 unknown isolates, four LAB strains were selected. Based on the NCBI database, their nomenclature was A3, B6, and C9 for Limosilactobacillus fermentum SH1, SH2, and SH3 along with D6 for Leuconostoc mesenteroides SH4. Also, their similarity values were 100%, 99.8%, 100%, and 100%, respectively. The potential of Exopolysaccharide (EPS) (as β-glucan) production for selected LAB strains by gtf gene, conventional PCR and gene expression using both LGG as a control and LAB 16S rRNA gene as a house-keeping gene was investigated. In addition, EPS (mg/100 mL), cell mass (mg/100 mL), pH, total carbohydrate%, total protein% and β-glucan% by the HPLC for all selected LAB isolates were studied. All results of genetic and chemical tests proved the superiority of B6 treatment for L. fermentum SH2. The results showed the superiority of B6 treatment in gtf gene expression (14.7230 ± 0.070-fold) followed by C9 and A3 treatments, which were 10.1730 ± 0.231-fold and 8.6139 ± 0.320-fold, respectively. while D6 treatment recorded the lowest value of gene expression (0.8566 ± 0.040-fold) compared to the control LGG (one-fold). The results also demonstrated that B6 treatment was superior to the other treatments in terms of EPS formation, with a value of 481 ± 1.00 mg/100 mL, followed by the C9 treatment at 440 ± 2.00 mg/100 mL, compared to the LGG (control) reaching 199.7 ± 3.51 mg/100 mL. Also, the highest % of quantitative and qualitative β-glucan in EPS was observed in B6 followed by C9, D6 and A3 which were 5.56 ± 0.01%, 4.46 ± 0.01%, 0.25 ± 0.008% and 0.12 ± 0.008%, respectively compared to control (0.31 ± 0.01%). Finally, the presented results indicate the importance of screening the local LAB isolates to obtain a superior strain for β-glucan production which will be introduced in a subsequent study under optimum conditions.

Production and Characterization of a Bioemulsifier Derived from Microorganisms with Potential Application in the Food Industry

There is a growing interest in the development and use of natural emulsifiers, which provide biodegradability as well as non-toxicity along with giving better performance compared to existing emulsifying agents used in the food industry. A large variety of sources of starting material, i.e., the microorganisms, are available to be used, hence giving a diverse range of applications. The focus of this review paper is on the production of bioemulsifiers, which are said to be "green surfactants", from fungi, bacteria and yeasts; furthermore, an overview pertaining to the knowledge gained over the years in terms of characterization techniques is reported. The methods used for the characterization and isolation such as TLC, GC-MS, HPLC, NMR have also been studied. The end-application products such as cookies, muffins, and doughs along with the methods used for the incorporation of bioemulsifiers, microorganisms from which they are derived, properties imparted to the product with the use of a particular bioemulsifier and comparison with the existing food grade emulsifiers has been discussed in detail. The future prospects indicate that newer bioemulsifiers with anti-microbial, anti-oxidant and stabilization properties will prove to have a larger impact, and emphasis will be on improving the performance at an economically viable methodology.

Positive Influences of Ohmicsonication on Phytochemical Profile and Storage Stability of Not-from-Concentrate Mango Juice

Processing technique and storage conditions are the main factors that affect the phytochemical profile of Not-from-Concentrate (NFC) juice, which could decrease the nutritional and bioactive properties of the corresponding juice. The aim of this study was to evaluate the quality changes that occurred in NFC mango juice after Ohmicsonication (OS) and during storage in comparison to other processing methods such as sonication (S), thermosonication (TS), ohmic heating (OH), and conventional heating (CH). Quality attributes such as polyphenoloxidase (PPO) and pectinmethylesterase (PME) activities, ascorbic acid and hydroxymethyl furfural (HMF) contents, total phenolics, total flavonoids, total carotenoids, electric conductivity, color values and microbial load (total plate count, mold, yeast, and psychrophilic bacteria) were examined. OS and OH treatments demonstrated the highest inactivation of PPO (100%), while CH and TS displaying inhibitions 89% and 90%, respectively and only S treatment exhibited insufficient inactivation of both PPO and microbial load. However, the inhibition of PME followed the order OS (96.5%) > OH (94.9%) > TS (92.5%) > CH (88.5%). The best treatment, with the highest retention of phytochemical contents (ascorbic acid, total carotenoids, antioxidant activity, total flavonoids, and total phenolic content) for NFC mango juice and during storage was obtained with OS treated samples compared to other treatments (in the order from the lowest to highest percentage, OS < OH < TS < CH). Consequently, the results indicated that OS could be applied as a new mild thermal treatment in the production of mango juice with improved quality properties of stored NFC mango juice.

Lactic Acid Bacteria as Antimicrobial Agents: Food Safety and Microbial Food Spoilage Prevention

In the wake of continual foodborne disease outbreaks in recent years, it is critical to focus on strategies that protect public health and reduce the incidence of foodborne pathogens and spoilage microorganisms. Currently, there are limitations associated with conventional microbial control methods, such as the use of chemical preservatives and heat treatments. For example, such conventional treatments adversely impact the sensorial properties of food, resulting in undesirable organoleptic characteristics. Moreover, the growing consumer advocacy for safe and healthy food products, and the resultant paradigm shift toward clean labels, have caused an increased interest in natural and effective antimicrobial alternatives. For instance, natural antimicrobial elements synthesized by lactic acid bacteria (LAB) are generally inhibitory to pathogens and significantly impede the action of food spoilage organisms. Bacteriocins and other LAB metabolites have been commercially exploited for their antimicrobial properties and used in many applications in the dairy industry to prevent the growth of undesirable microorganisms. In this review, we summarized the natural antimicrobial compounds produced by LAB, with a specific focus on the mechanisms of action and applications for microbial food spoilage prevention and disease control. In addition, we provide support in the review for our recommendation for the application of LAB as a potential alternative antimicrobial strategy for addressing the challenges posed by antibiotic resistance among pathogens.

Application and Effects of Ohmic-Vacuum Combination Heating on the Quality Factors of Tomato Paste

Ohmic-vacuum combination heating is a common method used in the food industry as a concentration process. In the present study, an OH-VC combination heating system was developed for producing tomato paste at temperatures of 70, 80, and 90 °C and pressure of 0.3, 0.5, and 0.7 bar and electric field of 1.82, 2.73, and 3.64 V/cm using a central composite design. The effects of heating conditions on the quality and sensory evaluation of tomato paste were also evaluated. Each combination of temperature, pressure, and the electric field was quantified for specific energy consumption, energy efficiency, and productivity. A decrease of 35.08% in the amount of acid ascorbic and lycopene content 19.01%, using conventional heating compared to ohmic-vacuum heating under optimized conditions, was attained. The results also highlighted an increase in the amount of HMF (69.79%) and PME (24.33%) using conventional heating compared to ohmic-vacuum heating under optimized conditions. Ascorbic acid, lycopene, titratable acidity, productivity, energy efficiency was higher than conventional heating; on the other hand, HMF, PME, pH, SEC were lower than conventional heating at the applied OH-VC process. No significant effects between OH-VC and conventional heating on the TSS were observed. In addition, OH-VC heating was highly efficient in the inhibition of bacterial growth. Further, a minor effect on the sensory properties of tomato paste with OH-VC heating compared to the conventional treatment. The obtained results indicate a strong potential for an OH-VC combination heating system as a rapid-heating, high-efficiency alternative for saving electrical energy consumption and preserving nutritional value.

Nano Milk Protein-Mucilage Complexes: Characterization and Anticancer Effect

The anticancer activity of natural compounds has recently attracted multidisciplinary research. In this study, the complexation of milk proteins (MP) with Isabgol husk mucilage (IHM) and Ziziphus spina-christi mucilage (NabM) was investigated. In this context, the physicochemical properties of milk protein mucilage complexes (MPMC) including pH, Carr's index, water solubility, and water absorption indices were measured, and the flow behavior was studied. In addition, the amino acid profile, protein digestibility, and phenolic and flavonoids content of MPMC were explored, and the microstructure of the complexes was visualized using transmission electron microscopy. The antioxidant and anticancer potencies of MPMC against two cancerous cell lines, human liver cancer HEPG-2 and breast cancer MCF-7, in comparison with two normal cell lines, namely, Bj-1 and MCF-12F, were tested using neutral red uptake assay. The results revealed that MPMC had scavenging activity against DPPH, ABTS, and HS radicals. Moreover, MPMC has the potential to prevent DNA damage induced by oxidative stress in Type-Fenton's reaction. The results of the neutral red assay showed significant growth inhibition of both HEPG-2, MCF-7, whereas no significant cytotoxic effect was detected against Bj-1 and MCF-12F. RT-qPCR results indicated MPMC stimulated apoptosis as revealed by the upregulation of the pro-apoptosis gene markers Casepase-3, p53, Bax. Meanwhile, the anti-apoptosis Bcl-2 gene was downregulated. However, no significant difference was observed in normal cell lines treated with MPMC. In conclusion, MPMC can be considered as a promising anticancer entity that can be used in the development of novel cancer therapeutics with comparable activity and minimal side effects compared to conventional cancer chemotherapies.

Effect of Rosemary (Rosmarinus officinalis L.) Supplementation on Probiotic Yoghurt: Physicochemical Properties, Microbial Content, and Sensory Attributes

Rosemary (Rosmarinus officinalis L.) is a natural aromatic plant that belongs to the family of Lamiaceae. The rosemary plant has been utilized to preserve food due to its ability to prevent oxidation and microbial contamination. This study aimed to investigate the effect of fortifying yoghurt with rosemary extracts and probiotic bacteria (LAB) (Bifidobacterium longum ATCC15707 and two lactic acid bacteria, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) on its chemical composition, total phenolic compounds, antioxidant capacity, and sensory properties. The study results revealed significant differences in the total solids, protein, and ash content when rosemary concentration increased beyond 2%. However, there were no significant differences among the treatments in acidity and pH value. The sensory evaluation results indicated that the addition of aqueous extract of rosemary affected the sensory properties of yoghurt (flavour, body and texture, appearance, and overall grade), wherein an increasing concentration of rosemary extract increased score of flavour, body and texture, appearance, and overall grade. On the other hand, rosemary extract did not affect the sensory properties and chemical composition. To sum up, it can be stated that rosemary was used in the preparation of yoghurt with increased health benefits, acceptable sensory attributes, and the production of synbiotic yogurt.

Sunroot snack bar: Optimization, characterization, consumer perception, and storage stability assessment

This study reports the evolution of phenolics, inulin content, proximate composition, hardness, and sensory characteristics of an inulin-rich healthy snack bar (The Sunroot Snack Bar) over 90 days of storage in refrigerated and room temperature storage. A response surface methodology (RSM) with a central composite rotatable design was first employed for optimizing the concentrations of sunroot, potato, and oats. The optimum selected concentrations of sunroot, potato, and oat were 53.99, 37.88, and 5 g, respectively, and a quadratic model was found to yield the best fit. Analysis of variance revealed that a higher sunroot content resulted in more firmness of the bar and higher overall acceptability in sensory trials. Sunroot snack bar samples without flavor (control), sunroot snack bar with cheese flavor (S1), and sunroot snack bar with olive flavor (S2) were then tested for sensory, chemical, phytochemicals, and microbial contents among control, S1, and S2 samples over a 90-day shelf-life study. Results showed no significant (p < .05) changes in these contents on addition of flavor. An increase in microbial load and the appearance of a bitter taste after 30 days of fresh sunroot storage were observed. No microbial growth was observed in all sunroot snack bar samples during storage at 4°C, while some microbial growth was observed at 25°C for 90 days. It was inferred that the high-quality shelf life of the sunroot bar was 90 days at 4°C, which was shortened to a month if the bars were preserved at 25°C. There was a significant phenolic and inulin content loss at 25°C compared with 4°C in total phenolic component. Based on the results of sensory evaluation, online questionnaire of customer experience, and cost analysis, this study successfully used sunroot tubers for the production of snack bars as a promising new raw material, which was introduced healthily with a suitable price for such product compared with other products in the market.

In Vitro Antimicrobial, Antioxidant and Anticancer Activities of Egyptian Citrus Beebread

In this study, Egyptian beebread (EBB) was investigated for its nutritive value, chemical composition, antioxidant properties, antimicrobial and antitumor activities. Results indicated that EBB was a good source of protein (23.58 ± 0.183 g/100 g BB), total free sugar (20.266 ± 0.930) and potassium (290.202 ± 2.645 mg/100 g). Additionally, 14 fatty acids were identified in EBB, wherein polyunsaturated and monounsaturated fatty acids represented 51.06% ± 0.09% and 9.86% ± 0.01%, respectively. The EBB extract exhibited almost 400% better antiradical activity than BHT, with IC₅₀ of EBB extract being 10.7 µg/mL compared to 39.5 µg/mL for BHT. EBB exhibited higher inhibitory activity than the reference compound against Staphylococcus aureus and Escherichia coli, followed by Bacillus subtilis. No inhibitory activity was observed against Aspergillus Niger. Additionally, the highest inhibitory activity was recorded against Caco-2 cells, followed by PC3 and HepG-2 cancer cell lines with IC₅₀ values 262, 314 and 386 μg/mL, respectively. These findings establish the potential of EBB as an antioxidant, antimicrobial and antitumor agent, with possible applications as natural food supplements and natural preservatives.

Phenolic Composition, Antioxidant Capacity and Antibacterial Activity of White Wormwood (Artemisia herba-alba)

Artemisia herba-alba Asso. (Wormwood) is a wild aromatic herb that is popular for its healing and medicinal effects and has been used in conventional as well as modern medicine. This research aimed at the extraction, identification, and quantification of phenolic compounds in the aerial parts of wormwood using Soxhlet extraction, as well as characterizing their antimicrobial and anitoxidant effects. The phenolic compounds were identified in different extracts by column chromatography, thin layer chromatography (TLC), and high performance liquid chromatography. Five different fractions, two from ethyl acetate extraction and three from ethanolic extraction were obtained and evaluated further. The antimicrobial activity of each fractions was evaluated against two Gram-positive (Bacillus cereus and Staphylococcus aureus) and two Gram-negative microorganisms (Escherichia coli and Proteus vulgaris) using the disc-diffusion assay and direct TLC bioautography assay. Fraction I inhibited B. cereus and P. vulgaris, Fraction II inhibited B. cereus and E. coli, Fraction III inhibited all, except for P. vulgaris, while Fractions IV and V did not exhibit strong antimicrobial effects. Their antioxidant capabilities were also measured by calculating their ability to scavenge the free radical using DPPH method and the ferric reducing antioxidant power (FRAP) assay. Ethanolic fractions III and V demonstrated excellent antioxidant properties with IC50 values less than 15.0 μg/mL, while other fractions also had IC50 values less than 80.0 μg/mL. These antioxidant effects were highly associated with the number of phenolic hydroxyl group on the phenolics they contained. These extracts demonstrated antimicrobial effects, suggesting the different phenolic compounds in these extracts had specific inhibitory effects on the growth of each bacteria. The results of this study suggested that the A. herba-alba can be a source of phenolic compounds with natural antimicrobial and antioxidant properties which can be used for potential pharmaceutical applications.

Efficacy of Antimicrobial and Larvicidal Activities of Green Synthesized Silver Nanoparticles Using Leaf Extract of Plumbago auriculata Lam

This work reports the synthesis of silver nanoparticles (AgNPs) using aqueous extract of Plumbago auriculata, and evaluates their antibacterial and larvicidal activities. The synthesized silver nanoparticles were characterized by various spectroscopy techniques, such as FTIR, XRD, TEM, EDX, Zeta potential, and DLS. The synthesized AgNPs exhibited significant antibacterial activity against Gram-positive and Gram-negative bacteria, such as Bacillus subtilis, Staphylococcus aureus, Escherichia coli, and Klebsiella pneumoniae. Furthermore, synthesized nanoparticles inhibited the fourth instars larvae of Aedes aegypti and Culex quinquefasciatus at the concentration of 45.1 and 41.1 µg/mL respectively. Results of dose-dependent studies showed that synthesized nanoparticles were also effective at low concentrations. Molecular docking studies performed with the salivary protein and odorant-binding protein of Aedes aegypti and Culex quinquefasciatus demonstrated that the naphthoquinone compound plumbagin exhibited reliable binding affinity towards the two enzymes. The findings thus reveal that the plant extract and its nanoparticles can be a better alternative to available chemicals to control mosquitos.

Optimization of Ultrasonicated Kaempferol Extraction from Ocimum basilicum Using a Box-Behnken Design and Its Densitometric Validation

Kaempferol (KA) is a natural flavonol that can be found in plants and plant-derived foods with a plethora of different pharmacological properties. In the current study, we developed an efficient extraction method for the isolation of KA from ultrasonicated basil leaves (Ocimum basilicum). We successfully employed a Box-Behnken design (BBD) in order to investigate the effect of different extraction variables including methanol concentration (40-80%), extraction temperature (40-60 °C), and extraction time (5-15 min). The quantification of KA yield was carried out by employing a validated densitometric high performance thin layer chromatography in connection with ultraviolet detection (HPTLC-VIS). The obtained data showed that the quadratic polynomial model (R² = 0.98) was the most appropriate. The optimized ultrasonic extraction yielded 94.7 ng/spot of KA when using methanol (79.99%) at 60 °C for 5 min. When using toluene-ethyl acetate-formic acid (70:30:1 v/v/v) as a solvent, KA was detected in basil leaves at an Retention factor (Rf) value of 0.26 at 330 nm. Notably, the analytical method was successfully validated with a linear regression of R² = 0.99, which reflected a good linear relationship. The developed HPTLC-VIS method in this study was precise, accurate, and robust due to the lower obtained results from both the percent relative standard deviation (%RSD) and SEM of the O. basilicum. The antioxidant activity of KA (half maximal inhibitory concentration (IC₅₀) = 0.68 μg/mL) was higher than that of the reference ascorbic acid (IC₅₀ = 0.79 μg/mL) and butylated hydroxytoluene (BHT) (IC₅₀ = 0.88 μg/mL). The development of economical and efficient techniques is very important for the extraction and quantification of important pharmaceutical compounds such as KA.

Application of Biosensors for Detection of Pathogenic Food Bacteria: A Review

The use of biosensors is considered a novel approach for the rapid detection of foodborne pathogens in food products. Biosensors, which can convert biological, chemical, or biochemical signals into measurable electrical signals, are systems containing a biological detection material combined with a chemical or physical transducer. The objective of this review was to present the effectiveness of various forms of sensing technologies for the detection of foodborne pathogens in food products, as well as the criteria for industrial use of this technology. In this article, the principle components and requirements for an ideal biosensor, types, and their applications in the food industry are summarized. This review also focuses in detail on the application of the most widely used biosensor types in food safety.

Purification of Bioactive Peptide with Antimicrobial Properties Produced by Saccharomyces cerevisiae

A variety of organisms produce bioactive peptides that express inhibition activity against other organisms. Saccharomyces cerevisiae is considered the best example of a unicellular organism that is useful for studying peptide production. In this study, an antibacterial peptide was produced and isolated from Saccharomycescerevisiae (Baker’s yeast) by an ultrafiltration process (two membranes with cut-offs of 2 and 10 kDa) and purified using the ÄKTA Pure 25 system. Antibacterial peptide activity was characterized and examined against four bacterial strains including Gram-positive and Gram-negative bacteria. The optimum condition for yeast growth and antibacterial peptide production against both Escherichia. coli and Klebsiella aerogenes was 25–30 °C within a 48 h period. The isolated peptide had a molecular weight of 9770 Da, was thermostable at 50–90 °C for 30 min, and tolerated a pH range of 5–7 at 4 °C and 25 °C during the first 24 h, making this isolated antibacterial peptides suitable for use in sterilization and thermal processes, which are very important aspect in food production. The isolated antibacterial peptide caused a rapid and steady decline in the number of viable cells from 2 to 2.3 log units of gram-negative strains and from 1.5 to 1.8 log units of gram-positive strains during 24 h of incubation. The isolated antibacterial peptide from Saccharomyces cerevisiae may present a potential biopreservative compound in the food industry exhibiting inhibition activity against gram-negative and gram-positive bacteria.

A Comprehensive Review on Infrared Heating Applications in Food Processing

Infrared (IR) technology is highly energy-efficient, less water-consuming, and environmentally friendly compared to conventional heating. Further, it is also characterized by homogeneity of heating, high heat transfer rate, low heating time, low energy consumption, improved product quality, and food safety. Infrared technology is used in many food manufacturing processes, such as drying, boiling, heating, peeling, polyphenol recovery, freeze-drying, antioxidant recovery, microbiological inhibition, sterilization grains, bread, roasting of food, manufacture of juices, and cooking food. The energy throughput is increased using a combination of microwave heating and IR heating. This combination heats food quickly and eliminates the problem of poor quality. This review provides a theoretical basis for the infrared treatment of food and the interaction of infrared technology with food ingredients. The effect of IR on physico-chemical properties, sensory properties, and nutritional values, as well as the interaction of food components under IR radiation can be discussed as a future food processing option.