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12 pages, 1448 KiB

Open AccessArticle

Chemical Composition and Nutritive Value of Sea Buckthorn Leaves

by Paulina Bośko, Wioletta Biel, Robert Witkowicz and Ewa Piątkowska

Molecules 2024, 29(15), 3550; https://doi.org/10.3390/molecules29153550 - 28 Jul 2024

Viewed by 553

Abstract

Sea buckthorn leaves (SBT_LVs) form notable by-product during harvesting and post-harvest management of the berries. It is already known that sea buckthorn berries are important for their chemical composition and based on this, they occupy a wide field in nutrition. SBT_LVs also have [...] Read more.

Sea buckthorn leaves (SBT_LVs) form notable by-product during harvesting and post-harvest management of the berries. It is already known that sea buckthorn berries are important for their chemical composition and based on this, they occupy a wide field in nutrition. SBT_LVs also have a rich chemical composition, like the berries. The aim of this study was to describe these by-products in the context of protein and complex carbohydrates–dietary fiber fractions, including qualitative and quantitative composition of amino acids. Proximate composition, amino acids, nutritional values of the protein, and dietary fiber fractions of SBT_LVs of four cultivars (cvs.) Ascola, Habego, Hergo, and Leikora were assessed. SBT_LVs from different years of the study had statistically different levels of crude protein, ether extract, crude ash, and nitrogen-free extract (NFE), confirming that the quality of the raw material (leaves) can be significantly modified by habitat conditions. The largest fraction of dietary fiber was neutral detergent fiber (NDF), including the sum of hemicellulose, cellulose, and lignin, followed by the acid detergent fiber fraction (ADF), consisting of lignin and cellulose. The content of essential amino acids in SBT_LV protein was high. Overall, this study confirms that SBT_LVs hold promise as a valuable resource for use as a food ingredient, functional food, and dietary supplement for both humans and animals. Full article

(This article belongs to the Special Issue Functional Foods and Dietary Bioactives in Human Health)

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27 pages, 2892 KiB

Open AccessArticle

Valorization of Red Beetroot (Beta vulgaris L.) Pomace Combined with Golden Linseed (Lini semen) for the Development of Vegetable Crispbreads as Gluten-Free Snacks Rich in Bioactive Compounds

by Julia Niemira and Sabina Galus

Molecules 2024, 29(9), 2105; https://doi.org/10.3390/molecules29092105 - 2 May 2024

Cited by 1 | Viewed by 951

Abstract

This work aimed to develop gluten-free snacks such as crispbread based on beetroot pomace (Beta vulgaris L.) and golden linseed (Lini semen). Beetroot is attracting more and more consumer attention because of its nutritional and health properties. The use of [...] Read more.

This work aimed to develop gluten-free snacks such as crispbread based on beetroot pomace (Beta vulgaris L.) and golden linseed (Lini semen). Beetroot is attracting more and more consumer attention because of its nutritional and health properties. The use of beet pomace contributes to waste management. Linseed, known as a superfood with many health-promoting properties, was used to produce crispbreads as an alternative to cereals, which are allergens. Beetroot pomace and whole or ground linseed were used in different proportions to produce crispbread snacks. Chemical and physical analyses were performed including water activity, dry matter, betalains, and polyphenols content, as well as Fourier transform infrared spectroscopy (FTIR). A sensory evaluation and microstructure observations were also performed. The obtained snacks were characterized by low water activity (0.290–0.395) and a high dry matter content (93.43–97.53%), which ensures their microbiological stability and enables longer storage. Beetroot pomace provided betalains—red (14.59–51.44 mg betanin/100 g d.m.) and yellow dyes (50.02–171.12 mg betanin/100 g d.m.)—while using linseed enriched the product with polyphenols (730–948 mg chlorogenic acid/100 g d.m.). FTIR analysis showed the presence of functional groups such as the following: -OH, -C-O, -COOH, and -NH. The most desired overall consumer acceptability was achieved for snacks containing 50% beetroot pomace and 50% linseed seeds. The obtained results confirmed that beetroot pomace combined with linseed can be used in the production of vegetable crispbread snacks. Full article

(This article belongs to the Special Issue Functional Foods and Dietary Bioactives in Human Health)

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23 pages, 1074 KiB

Open AccessArticle

Bioaccessibility of Phenolic Compounds, Resistant Starch, and Dietary Fibers from Australian Green Banana during In Vitro Digestion and Colonic Fermentation

by Yasmeen M. Bashmil, Frank R. Dunshea, Rudi Appels and Hafiz A. R. Suleria

Molecules 2024, 29(7), 1535; https://doi.org/10.3390/molecules29071535 - 29 Mar 2024

Viewed by 1359

Abstract

Green bananas contain a substantial amount of resistant starch (RS), dietary fiber (DF), and phytochemicals, which exhibit potent antioxidant capabilities, primarily attributable to the abundance of polyphenols. The objective of this study was to assess the variations in the contents and bioaccessibility of [...] Read more.

Green bananas contain a substantial amount of resistant starch (RS), dietary fiber (DF), and phytochemicals, which exhibit potent antioxidant capabilities, primarily attributable to the abundance of polyphenols. The objective of this study was to assess the variations in the contents and bioaccessibility of RS, DF, and phenolic compounds in three types of Australian green bananas (Cavendish “Musa acuminata”, Ladyfinger “Musa paradisiaca L.”, and Ducasse “Musa balbisiana”), along with their antioxidant capacities, and the production of short-chain fatty acids (SCFAs) following in vitro simulated gastrointestinal digestion and colonic fermentation. The studied cultivars exhibited significant levels of RS, with Ladyfinger showing the greatest (49%). However, Ducasse bananas had the greatest DF concentration (38.73%). Greater TPC levels for Ladyfinger (2.32 mg GAE/g), as well as TFC and TTC (0.06 mg QE/g and 3.2 mg CE/g, respectively) in Cavendish, together with strong antioxidant capacities (DPPH, 0.89 mg TE/g in Cavendish), have been detected after both intestinal phase and colonic fermentation at 12 and 24 h. The bioaccessibility of most phenolic compounds from bananas was high after gastric and small intestinal digestion. Nevertheless, a significant proportion of kaempferol (31% in Cavendish) remained detectable in the residue after colonic fermentation. The greatest production of SCFAs in all banana cultivars was observed after 24 h of fermentation, except valeric acid, which exhibited the greatest output after 12 h of fermentation. In conclusion, the consumption of whole green bananas may have an advantageous effect on bowel health and offer antioxidant characteristics. Full article

(This article belongs to the Special Issue Functional Foods and Dietary Bioactives in Human Health)

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15 pages, 3416 KiB

Open AccessArticle

Structural Characterization and Properties of Modified Soybean Meal Protein via Solid-State Fermentation by Bacillus subtilis

by Xinyu Miao, Honghong Niu, Mubai Sun, Da Li, Mei Hua, Jinghui Wang and Ying Su

Molecules 2023, 28(24), 8015; https://doi.org/10.3390/molecules28248015 - 8 Dec 2023

Cited by 3 | Viewed by 1810

Abstract

Soybean meal (SBM) is a high-quality vegetable protein, whose application is greatly limited due to its high molecular weight and anti-nutritional properties. The aim of this study was to modify the protein of soybean meal via solid-state fermentation of Bacillus subtilis. The [...] Read more.

Soybean meal (SBM) is a high-quality vegetable protein, whose application is greatly limited due to its high molecular weight and anti-nutritional properties. The aim of this study was to modify the protein of soybean meal via solid-state fermentation of Bacillus subtilis. The fermentation conditions were optimized as, finally, the best process parameters were obtained, namely fermentation temperature of 37 °C, inoculum amount of 12%, time of 47 h, and material-liquid ratio of 1:0.58, which improved the content of acid-soluble protein. To explore the utilization of modified SBM as a food ingredient, the protein structure and properties were investigated. Compared to SBM, the protein secondary structure of fermented soybean meal (FSBM) from the optimal process decreased by 8.3% for α-helix content, increased by 3.08% for β-sheet, increased by 2.71% for β-turn, and increased by 2.51% for random coil. SDS-PAGE patterns showed that its 25–250 KDa bands appeared to be significantly attenuated, with multiple newborn peptide bands smaller than 25 KDa. The analysis of particle size and zeta potential showed that fermentation reduced the average particle size and increased the absolute value of zeta potential. It was visualized by SEM and CLSM maps that the macromolecular proteins in FSBM were broken down into fragmented pieces with a folded and porous surface structure. Fermentation increased the solubility, decreased the hydrophobicity, increased the free sulfhydryl content, decreased the antigenicity, improved the protein properties of SBM, and promoted further processing and production of FSBM as a food ingredient. Full article

(This article belongs to the Special Issue Functional Foods and Dietary Bioactives in Human Health)

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35 pages, 2175 KiB

Open AccessReview

Plant-Derived Terpenoids: A Plethora of Bioactive Compounds with Several Health Functions and Industrial Applications—A Comprehensive Overview

by José S. Câmara, Rosa Perestrelo, Rui Ferreira, Cristina V. Berenguer, Jorge A. M. Pereira and Paula C. Castilho

Molecules 2024, 29(16), 3861; https://doi.org/10.3390/molecules29163861 - 15 Aug 2024

Viewed by 1498

Abstract

Terpenoids are a large class of natural secondary plant metabolites which are highly diverse in structure, formed from isoprene units (C-5), associated with a wide range of biological properties, including antioxidant, antimicrobial, anti-inflammatory, antiallergic, anticancer, antimetastatic, antiangiogenesis, and apoptosis induction, and are considered [...] Read more.

Terpenoids are a large class of natural secondary plant metabolites which are highly diverse in structure, formed from isoprene units (C-5), associated with a wide range of biological properties, including antioxidant, antimicrobial, anti-inflammatory, antiallergic, anticancer, antimetastatic, antiangiogenesis, and apoptosis induction, and are considered for potential application in the food, cosmetics, pharmaceutical, and medical industries. In plants, terpenoids exert a variety of basic functions in growth and development. This review gives an overview, highlighting the current knowledge of terpenoids and recent advances in our understanding of the organization, regulation, and diversification of core and specialized terpenoid metabolic pathways and addressing the most important functions of volatile and non-volatile specialized terpenoid metabolites in plants. A comprehensive description of different aspects of plant-derived terpenoids as a sustainable source of bioactive compounds, their biosynthetic pathway, the several biological properties attributed to these secondary metabolites associated with health-promoting effects, and their potential industrial applications in several fields will be provided, and emerging and green extraction methods will also be discussed. In addition, future research perspectives within this framework will be highlighted. Literature selection was carried out using the National Library of Medicine, PubMed, and international reference data for the period from 2010 to 2024 using the keyword “terpenoids”. A total of 177,633 published papers were found, of which 196 original and review papers were included in this review according to the criteria of their scientific reliability, their completeness, and their relevance to the theme considered. Full article

(This article belongs to the Special Issue Functional Foods and Dietary Bioactives in Human Health)

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24 pages, 772 KiB

Open AccessReview

Could Selenium Supplementation Prevent COVID-19? A Comprehensive Review of Available Studies

by Roberto Ambra, Sahara Melloni and Eugenia Venneria

Molecules 2023, 28(10), 4130; https://doi.org/10.3390/molecules28104130 - 16 May 2023

Cited by 5 | Viewed by 2983

Abstract

The purpose of this review is to systematically examine the scientific evidence investigating selenium’s relationship with COVID-19, aiming to support, or refute, the growing hypothesis that supplementation could prevent COVID-19 etiopathogenesis. In fact, immediately after the beginning of the COVID-19 pandemic, several speculative [...] Read more.

The purpose of this review is to systematically examine the scientific evidence investigating selenium’s relationship with COVID-19, aiming to support, or refute, the growing hypothesis that supplementation could prevent COVID-19 etiopathogenesis. In fact, immediately after the beginning of the COVID-19 pandemic, several speculative reviews suggested that selenium supplementation in the general population could act as a silver bullet to limit or even prevent the disease. Instead, a deep reading of the scientific reports on selenium and COVID-19 that are available to date supports neither the specific role of selenium in COVID-19 severity, nor the role of its supplementation in the prevention disease onset, nor its etiology. Full article

(This article belongs to the Special Issue Functional Foods and Dietary Bioactives in Human Health)

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2 pages, 145 KiB

Open AccessReply

Reply to Rayman et al. Comment on “Ambra et al. Could Selenium Supplementation Prevent COVID-19? A Comprehensive Review of Available Studies. Molecules 2023, 28, 4130”

by Roberto Ambra, Sahara Melloni and Eugenia Venneria

Molecules 2024, 29(11), 2468; https://doi.org/10.3390/molecules29112468 - 24 May 2024

Viewed by 468

Abstract

We thank the Authors of the Comment (AC) [...] Full article

(This article belongs to the Special Issue Functional Foods and Dietary Bioactives in Human Health)

4 pages, 193 KiB

Open AccessComment

Comment on Ambra et al. Could Selenium Supplementation Prevent COVID-19? A Comprehensive Review of Available Studies. Molecules 2023, 28, 4130

by Margaret P. Rayman, Lutz Schomburg, Jinsong Zhang, Ethan Will Taylor, Gijs Du Laing, Melinda Beck, David J. Hughes and Raban Heller

Molecules 2024, 29(11), 2466; https://doi.org/10.3390/molecules29112466 - 24 May 2024

Cited by 1 | Viewed by 630

Abstract

The authors of this Comment are longstanding selenium investigators with a total of 200 or more published articles on selenium; the corresponding author (Margaret P [...] Full article

(This article belongs to the Special Issue Functional Foods and Dietary Bioactives in Human Health)

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