Search Results (65)

This review intends to provide an insight into the wide range of possibilities for vegetable oils to be used as solvents to extract natural ingredients for various applications with a special emphasis on antioxidants. The potential of using oils as food-grade solvents for extraction of carotenoids, crocins, curcuminoids, cannabinoids, capsaicinoids, different volatile organic compounds and other lipid-soluble phytochemicals from plant and marine sources and by-products is summarized. Most studies focus on optimizing extraction parameters and evaluating the physical and chemical characteristics of the obtained oily plant extract. On the one hand, these infused or enriched oils can be considered as plant extracts, but on the other hand, one should not ignore the fact that lipid oxidation is a problem that needs to be addressed. The characterization and analysis of the obtained oily extracts is closely related to their specific application in the food or cosmetic industry. Despite all the advantages, disadvantages related to the stability of the fortified oils are discussed as well. Full article

Propolis, a resinous substance biosynthesized by honeybees from plant exudates and beeswax, has been valued for centuries in traditional medicine and is now increasingly recognized as a promising natural bioactive compound for functional food applications. Its complex phytochemical profile, mainly comprising flavonoids, phenolic acids, and terpenoids, confers potent antioxidant, antimicrobial, and anti-inflammatory properties that position it as a compelling candidate for use as a natural food preservative and bioactive additive. Despite this considerable potential, the widespread incorporation of propolis into food systems remains largely constrained by two main physicochemical limitations: its intense characteristic aroma, attributable to volatile terpenes and phenolic esters, which adversely affects sensory acceptance, and its inherent hydrophobicity, which prevents uniform dispersion in aqueous food matrices. This review critically examines three major technological strategies developed to overcome these barriers: (i) microencapsulation employing biopolymer wall materials, including alginate, chitosan, whey protein, and arabic gum, to mask organoleptic properties and enable controlled release; (ii) nanoemulsification to enhance water dispersibility and improve oral bioavailability; and (iii) the formulation of water-soluble propolis extracts through polyethylene glycol-based solvents or cyclodextrin complexation. In addition, this review provides a comprehensive assessment of the global chemical diversity of propolis and its bioactive properties as they relate to food preservation efficacy. Notwithstanding recent technological advances, critical research gaps persist regarding optimal effective concentrations, validated delivery systems, and scalable formulation strategies necessary for commercial food-grade applications. Addressing these gaps is essential for propolis to fulfill its considerable potential as a safe, widely accepted, and commercially viable natural food additive in next-generation functional food systems. Full article

Octacosanol (OCT) is a natural bioactive compound with multiple physiological activities. However, its poor aqueous solubility limits its application in functional beverages, and existing delivery systems suffer from low loading and excessive emulsifier use. This study aimed to develop a food-grade OCT-loaded microemulsion (OCT-ME) with high loading capacity. The formulation was optimized via pseudo-ternary phase diagram analysis combined with particle size and polydispersity index (PDI) measurements, and the characterization and biocompatibility of the optimized OCT-ME were systematically evaluated. The optimal formulation (w/w) consisted of 2.4% corn oil, 16.2% mixed emulsifiers (Tween 80/Span 80, HLB = 13), 5.4% 1,2-propanediol (Km = 3:1), and 75.0% deionized water, achieving a high OCT loading capacity of 1.0% (w/w). The resulting OCT-ME displayed a uniform particle size of 10.37 nm with a low PDI and exhibited excellent stability, favorable gastric OCT protection, and superior biocompatibility (cell viability > 90% at 5–25 μg/mL). This work addresses the key limitations of existing OCT delivery systems, providing theoretical support for the efficient solubilization and delivery of OCT in functional beverages. Full article

Hydrophobic bioactive compounds, such as curcuminoids, β-carotene and long-chain lipids, as well as amphiphilic structural lipids (milk fat globule membrane (MFGM)-associated phospholipids), often exhibit low bioaccessibility due to poor aqueous solubility and/or susceptibility to degradation, which limits their effective use in functional foods. Buttermilk, a dairy byproduct enriched with proteins, lipids and MFGM components, provides a structurally complex, amphiphilic matrix that can enhance micellar solubilization, protect hydrophobic and amphiphilic compounds during digestion and thereby modulate their potential bioavailability. This systematic review and meta-analysis, conducted and reported in accordance with the PRISMA 2020 guidelines, synthesizes quantitative data from in vitro gastrointestinal digestion studies to evaluate the impact of buttermilk and related matrices (e.g., buttermilk yogurt, ultrafiltered buttermilk, and composite nanosystems) on the bioaccessibility of hydrophobic compounds and MFGM phospholipids compared with aqueous or non-buttermilk controls. We identified a limited but growing body of in vitro evidence indicating that buttermilk-based matrices generally increase the intestinal bioaccessibility of curcuminoids, β-carotene, omega-3 fatty acids, vitamin and MFGM phospholipids relative to non-buttermilk systems, with particularly pronounced effects in structured emulsions, yogurts, ultrafiltered buttermilk and MFGM-enriched nanosystems. Rather than a single effect size, the data point to a compound- and matrix-dependent spectrum of improvements, influenced by both the chemical nature of the bioactive and the supramolecular organization of the dairy matrix. Mechanistically, the available findings support a plausible hypothesis that buttermilk enhances bioaccessibility via MFGM-mediated micellar solubilization, interfacial protection against pH- and enzyme-driven degradation and favorable lipid partitioning, although these pathways remain to be confirmed in dedicated mechanistic and in vivo studies. Methodological heterogeneity and the exclusive reliance on in vitro models are important limitations, but overall, the synthesis supports buttermilk and MFGM-rich ingredients as sustainable, food-grade carriers for lipophilic nutraceuticals and highlights the importance of dairy matrix structure in the design of functional delivery systems. Full article

This study investigated the extraction and characterization of pectin from the peel and the pulp of Opuntia ficus-indica (OFI) cladodes, aiming to define sustainable and optimized extraction conditions and to evaluate the applicability of the extracted pectin in film development for food packaging. Cladodes were chemically characterized, confirming their richness in sugars, dietary fiber, and bioactive compounds. Different solvents (citric acid, acetic acid, and acidified water) and pH values (1.5–7) were evaluated, with citric acid (1% w/v) selected as the most suitable solvent due to its extraction efficiency and food-grade nature. Process optimization was performed using response surface methodology (RSM), considering liquid-to-solid ratio (5–15 v/w), extraction time (40–60 min), and temperature (70–90 °C). The regression models showed good fit, with R² values of 88.79% for peel and 89.20% for pulp. Extraction yield was mainly influenced by liquid-to-solid ratio, time, and temperature, with optimal conditions defined as 10 v/w, 40 min, and 80 °C. Pectin obtained under optimized conditions was characterized by Fourier-transform infrared (FTIR) spectroscopy, showing functional groups consistent with commercial citrus pectin, while galacturonic acid content and degree of esterification confirmed its purity and classification as low-methoxyl pectin, supporting its suitability for further film production. Additionally, the extracted pectin was successfully incorporated into blended films with commercial pectin, resulting in films with improved water resistance and water vapor barrier performance. Overall, OFI cladodes represent a promising and sustainable source of pectin for biodegradable food packaging applications. Full article

Improving the flavour of soybean-based ingredients remains challenging as soybeans naturally contain compounds that generate green and beany notes. This study evaluated how the surface-growing food-grade fungus Penicillium nalgiovense (PN), alone and together with selected yeasts and lactic acid bacteria, alters the chemistry and sensory attributes of soybeans during solid-state fermentation. PN showed strong proteolytic activity in the monoculture fermentation, producing the highest accumulation of free amino acids (1324 mg/100 g), while its combination with Lactiplantibacillus plantarum (LP) further increased this to 1487 mg/100 g due to acid-assisted protease action. Sugar and organic acid profiles reflected distinct metabolic roles among the strains; for example, PNLP and PN-Debaryomyces hansenii (DH) depleted sucrose and glucose completely by 72 h, whereas DH retained substantial sucrose. Fermentation also altered the lipid profiles, where PN-Kluyveromyces marxianus (KM) showed the highest increase in polyunsaturated fatty acids, with linoleic and α-linolenic acid increasing more than twofold and threefold, respectively. Volatile analysis showed a significant decrease in hexanal (from 18.3 µg/g in control to <2.0 µg/g post fermentation) and an increase in esters, floral alcohols, and savoury compounds depending on the microbial pairing. Electronic tongue profiling showed that PN-fermented samples produced the strongest savoury taste signals. Overall, the work highlights how specific PN-yeast or PN-LAB combinations can be used to modulate flavour development in fermented soy-based substrates. Full article

The sustainable valorization of citrus processing by-products represents a key challenge for the food industry, aiming to reduce waste while recovering valuable bioactive compounds. In this study, a cloud point extraction strategy was developed using soy lecithin as a natural, food-grade surfactant to isolate phenolic antioxidants from orange juice industry residues. Response Surface Methodology was applied to two streams of orange juice by-products, to evaluate the combined effects of pH, NaCl concentration, and lecithin content on extraction efficiency, with total polyphenolic content, DPPH radical scavenging activity, and ferric reducing antioxidant power serving as response variables. Partial Least Squares (PLS) analysis was additionally employed to integrate all antioxidant responses and identify a multivariate optimum. The optimized conditions (pH 3.4, 12% NaCl, 11% lecithin) enabled maximal recovery of antioxidant constituents, highlighting the effectiveness of lecithin-based micellar systems. To assess practical applicability, the optimized extract from the oil emulsion residue (Stream A) was incorporated into tsipouro, a traditional Greek distillate, and its stability was monitored under controlled light and temperature conditions for 30 days at three concentration levels. Results demonstrated that both environmental factors significantly influenced antioxidant retention and physical stability, underscoring the importance of formulation design. Specifically, high gel concentration at 2% w/v, low temperature at 20 °C and light exposure provided the highest overall desirability for TPC, FRAP, and DPPH responses. Overall, this work introduces a green, scalable, and food-compatible extraction approach that not only supports circular economy principles but also opens new opportunities for the development of functional alcoholic beverages enriched with natural antioxidants. Full article

Edible mushrooms have long been valued as functional foods and traditional remedies, yet a significant developmental gap hinders their transition from nutraceuticals to standardized pharmaceutical ingredients. This narrative review provides a comprehensive and integrative analysis of edible mushroom-derived bioactive compounds as emerging candidates for pharmaceutical development. It examines major chemical classes, including polysaccharides (e.g., β-glucans), proteins (e.g., lectins, FIPs), triterpenoids (e.g., ganoderic acids), nucleosides (e.g., adenosine and cordycepin), and phenolic compounds, which underpin immunomodulatory, anticancer, antioxidant, anti-inflammatory, and metabolic activities. Beyond bioactivity, the review critically examines the downstream processing pipeline required for translation into pharmaceutical ingredients, encompassing controlled biomass production, pre-extraction processing, extraction technologies, isolation and purification strategies, and structural elucidation techniques. Key bottlenecks are identified, including bioavailability limitations of β-glucans (2–5%), lack of standardization, limited human clinical evidence, and regulatory constraints, explaining why robust preclinical evidence has not consistently translated into clinical success. Emerging solutions are also highlighted, including application of multi-omics tools, nano-encapsulation strategies, and synthetic biology approaches to improve scalability and reproducibility. By synthesizing research on natural product chemistry, biotechnology, and pharmacology, this study maps the journey of edible mushrooms from traditional dietary components to pharmaceutical-grade ingredients, providing a focused resource for researchers and industry stakeholders aiming to navigate mushroom-based drug development. Full article

The clean-label trend demands stable natural colorants. H. sabdariffa L. calyces is a sustainable anthocyanin source; however, the effects of dehydration and food-grade extraction on pigment recovery and performance remain unclear. Fresh and dehydrated calyces were physicochemically characterized, and dehydrated material with aqueous and hydroalcoholic food-grade solvents was used for extraction. Extraction efficiency was evaluated through total phenolic compound (TPC) content and anthocyanin characterization by HPLC-DAD-ESI-MS/MS. The aqueous extract with the highest anthocyanin concentration was selected for the syrup formulation containing 5–35% sucrose. The physicochemical stability of the formulations was monitored during refrigerated storage (4 °C/30 days) and subsequently tested in food matrices with different pH values. Dehydration calyces reduced moisture content (11.61%) and water activity (a_w = 0.56), indicating improved storage stability. The anthocyanin concentration was highest in the 5% sucrose syrup (495.12 ± 40.66 mg mv-3,5-glc·100 g⁻¹), with a 12.71% loss over 30 days. Application in food matrices demonstrated a pH-dependent color response, with correlations between hue angle (h°, r = 0.86) and color saturation (C*, r = −0.77).These results demonstrate that hibiscus calyx syrups are promising natural colorants and bioactive ingredients, particularly for acidic food systems, offering stability. Full article

Although probiotics are widely used in the food industry due to their health-promoting effects, their application is often limited by low stability and poor viability under processing, storage, and gastrointestinal conditions. Encapsulation has emerged as a promising strategy to address these issues, offering enhanced protection and controlled release of probiotic strains. This review summarizes recent advances in encapsulation techniques relevant to food applications, including spray drying, freeze drying, coacervation, and liposome formation, as well as novel approaches such as multilayer nanocoatings and dual-core systems. The use of natural biopolymers such as alginate, chitosan, and pectin, along with food-grade synthetic materials, has greatly improved the stability of probiotics in complex food matrices. Furthermore, emerging technologies such as cell-mediated coatings offer improved resistance to gastric acid and oxygen, enhancing probiotic survival through the gastrointestinal tract. These advances contribute to the development of functional foods with better health benefits. However, challenges remain regarding scalability, strain-specific encapsulation efficiency, and regulatory approval. Future research should focus on optimizing food-grade materials, exploring synergistic effects with bioactive compounds, and ensuring consistent performance across food systems. Full article

Background: Obesity is increasingly recognized as a metabolic disorder driven by gut microbiota dysbiosis and chronic low-grade inflammation within adipose tissue. Emerging evidence highlights the gut–adipose tissue axis as a critical mediator of energy balance and metabolic regulation. Marine algae—rich in polysaccharides, polyphenols, and carotenoids—offer bioactive compounds that modulate gut microbial composition and generate beneficial metabolites termed “postbiotics.” Objective: This review aims to comprehensively summarize current advances in understanding how marine-algal-derived postbiotics influence the gut microbiota–adipose tissue axis and contribute to obesity prevention and management. Methods: A structured literature search was conducted across PubMed, Scopus, Web of Science, ScienceDirect, and SpringerLink for studies published between 2015 and October 2025. Eligible studies included in vitro, in vivo, and human trials examining the effects of marine-algal compounds on gut microbiota composition, short-chain fatty acid (SCFA) production, adipose inflammation, and metabolic outcomes. Results: Marine-algal polysaccharides (fucoidan, alginate, laminarin, carrageenan, and ulvan) act as fermentable fibers that enhance SCFA production and enrich beneficial taxa such as Akkermansia, Lactobacillus, and Bacteroides, while reducing endotoxin-producing bacteria. Polyphenols and carotenoids (fucoxanthin, phlorotannins, astaxanthin) directly target adipogenesis, oxidative stress, and adipose browning. Animal studies consistently demonstrate reduced body weight, improved insulin sensitivity, and decreased inflammation following algae supplementation. Human trials—though limited—confirm safety and show microbiota modulation with modest weight loss. Conclusions: Marine-algal-derived postbiotics represent a promising, natural, and sustainable strategy to target the gut microbiota–adipose tissue axis in obesity. They offer multi-targeted mechanisms through microbial and host pathways, supporting their integration into functional food and nutraceutical development. Further clinical research and regulatory standardization are warranted to translate these findings into evidence-based interventions. Full article

Bigels are promising delivery systems for bioactive compounds, combining the properties of hydrogels and oleogels. Pequi carotenoids, characterized by their natural yellow fluorescence, hold potential to replace the artificial dye tartrazine in foods while simultaneously enhancing their functional properties. This study developed food-grade bigels with varying oleogel-to-hydrogel ratios (40%, 60%, 80% OG) to assess the pigmentation capacity of pequi carotenoid extracts. Hydrogel contained agar and xanthan gum, while oleogel comprised beeswax, lecithin, sunflower oil, and 400 μg/100 g carotenoid extract. Bigel color was analyzed using the CIELAB system. Linear and multiple regression models were applied to assess the influence of crosslinking time (1 vs. 12 h), extraction solvent (acetone vs. [BMIM][BF4]), saponification, and oleogel ratio on color parameters. The color of the carotenoid-enriched bigels was mainly influenced by the extraction solvent and the oleogel ratio, while saponification and crosslinking time had only minor impacts. Although changes in L*, a*, and b* were observed across samples, ΔE* values generally reflected low perceptibility. Notably, more evident color differences were associated with variations in solvent type and oleogel ratio. These findings contribute to a better understanding of how formulation parameters influence the pigmentation behavior and support the development of natural, visually appealing functional foods. Full article

Natural Deep Eutectic Solvents (NADES) were synthesized from food-grade components and evaluated as green extractants for the simultaneous recovery and liquid chromatography coupled to quadrupole-Orbitrap mass spectrometry (LC–Q-Orbitrap-MS) analysis of biopesticide residues in a complex matrix like honey. Conventional solid–liquid extraction (SLE) was applied, initially using choline chloride-2,3-butanediol (1:4, molar ratio) as the NADES extractant solvent, before systematically evaluating other NADES formulations. Extraction parameters, such as time (10 min, 20 min, and 30 min), technique (rotary mixing vs. sonication), and NADES composition, namely lactic acid–glucose–water (LGH, 5:1:9, molar ratio), lactic acid–glycerol–water (LGLH, 1:1:3, molar ratio), urea–glycerol–water (UGLH, 1:1:2, molar ratio), and choline chloride–2,3-butanediol (ChClBt, 1:4, molar ratio), were systematically optimized. Rotating agitation for 10 min yielded the highest overall recoveries and was therefore selected as the optimal extraction time. Rotary shaking was chosen over sonication due to its superior performance across both simple and complex matrices. Among the NADES tested, UGLH proved to be the most effective composition for the honey matrix. The analytical method was validated for the honey matrix. Linearity showed excellent performance across the tested concentration range, with R² values above 0.95 for all analytes. Matrix effects were within ±20% for nearly half of the compounds, while a few exhibited moderate matrix enhancement. Recoveries ranged from 50.1% to 120.5% at 500 µg/kg and 1000 µg/kg, demonstrating acceptable extraction performance. Intra-day and inter-day precision showed relative standard deviations (RSDs) below 20% for most analytes. Limits of quantification (LOQs) were established at 500 µg/kg for eight compounds based on recovery and precision criteria. These results confirm the suitability of the proposed NADES-based method for sensitive and reliable analysis of biopesticide residues in honey. When compared to conventional extraction methods, the proposed NADES-based protocol proved to be a greener alternative, achieving the highest AGREEprep score due to its use of non-toxic solvents, lower waste generation, and overall sustainability. Full article

The plant-based oil industry contributes significantly to food waste/by-products in the form of underutilized biomass, including oil pomace, cake/meal, seeds, peels, wastewater, etc. These waste/by-products contain a significant quantity of nutritious and bioactive compounds (phenolics, lignans, flavonoids, dietary fiber, proteins, and essential minerals) with proven health-promoting effects. The utilization of them as natural, cost-effective, and food-grade functional ingredients in novel food formulations holds considerable potential. This review highlights the potential of waste/by-products generated during plant-based oil processing as a promising source of bioactive compounds and covers systematic research, including recent studies focusing on innovative extraction and processing techniques. It also sheds light on their promising potential for valorization as food ingredients, with a focus on specific examples of food fortification. Furthermore, the potential for value creation in the food industry is emphasized, taking into account associated challenges and limitations, as well as future perspectives. Overall, the current information suggests that the valorization of plant-based oil industry waste and by-products for use in the food industry could substantially reduce malnutrition and poverty, generate favorable health outcomes, mitigate environmental concerns, and enhance economic profit in a sustainable way by developing health-promoting, environmentally sustainable food systems. Full article

Background: Hydroxyl and amino compounds play a significant role in defining the flavor and quality of sauce-flavor Baijiu, yet their comprehensive analysis remains challenging due to limitations in detection sensitivity. In this study, we developed a novel bromine isotope labeling approach combined with ultra-high performance liquid chromatography–high-resolution mass spectrometry (UHPLC-HRMS) to achieve high-coverage profiling of these compounds in sauce-flavor Baijiu. Methods: The method employs 5-bromonicotinoyl chloride (BrNC) for rapid (30 s) and mild (room temperature) labeling of hydroxyl and amino functional groups, utilizing bromine’s natural isotopic pattern (Δm/z = 1.998 Da) for efficient screening. Annotation was performed hierarchically at five confidence levels by integrating retention time, accurate mass, and MS/MS spectra. Results: A total of 309 hydroxyl and amino compounds, including flavor substances (e.g., tyrosol and phenethyl alcohol) and bioactive compounds (e.g., 3-phenyllactic acid), were identified in sauce-flavor Baijiu. The method exhibited excellent analytical performance, with wide linearity (1–4 orders of magnitude), precision (RSD < 18.3%), and stability (RSD < 15% over 48 h). When applied to sauce-flavor Baijiu samples of different grades, distinct compositional patterns were observed: premium-grade products showed greater metabolite diversity and higher contents of bioactive compounds, whereas lower-grade samples exhibited elevated concentrations of acidic flavor compounds. Conclusions: These results demonstrate that the established method is efficient for the comprehensive analysis of hydroxyl and amino compounds in complex food matrices. The findings provide valuable insights for quality control and flavor modulation in sauce-flavor Baijiu production. Full article