Abstract Different calcium salts often present a trade-off between high calcium content, bioavailability, solubility, and sensory properties, which limits their application. The settling of calcium is a significant problem in plant beverages; the calcium content in an unshaken beverage is often significantly lower than the labelled amount. Calcium citrate malate is a metastable calcium salt that was authorised for use in food in the EU in 2009. The calcium content of calcium citrate malate (24%) is significantly higher than that of other highly soluble calcium salts, such as calcium lactate (13%) or calcium gluconate (9%). It provides sufficient aqueous solubility for many beverage fortification and effervescent food supplement applications, enabling the dissolution of 500 mg of elemental calcium (contained in 2.1 g of calcium citrate malate) in 200 mL of water. To address the limited availability and high cost of commercial calcium citrate malate (CCM), a formulation for preparing a dry precursor that forms CCM upon reaction with water is provided.
This study explored the anti-ageing effects of feruloyl oligosaccharides (FOs) with varying degrees of polymerisation (DP) through in vivo and in vitro experiments. Low-DP FOs (LFOs, DP 2-5, predominantly 2) were prepared by acidolysis, whereas high-DP FOs (HFOs, mainly DP 6) were produced by fermentation. In vitro , LFOs showed greater ABTS radical scavenging activity and reducing power than HFOs. Treatment with 20 mg mL -1 LFOs increased the lifespan and body length of Caenorhabditis elegans by 22.4 and 16.01%, respectively, compared to 16.30 and 3.8% with HFOs. Both FOs enhanced oxidative and heat stress resistance. Compared with the HFOs, the activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and catalase (CAT) antioxidant enzymes of LFOs increased by 9.50, 13.70, and 12.28%, respectively. However, the malondialdehyde (MDA) content decreased by 9.49%. These results suggest that LFOs appear more effective than HFOs at reducing oxidative damage and prolonging lifespan.
The aim of this study was to isolate sulphated polysaccharides from the red alga Hypnea musciformis (HMSP), characterise their physicochemical properties, and evaluate their antidiabetic effects in rats. HMSP were extracted and analysed using Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and high-performance liquid chromatography-mass spectrometry (HPLC-MS). FTIR confirmed sulphation through a characteristic S=O band at 753 cm -1 , while XRD indicated a semi-crystalline structure. HPLC-MS profiling revealed a heterogeneous monosaccharide composition, with ribose (14.8%) as the predominant sugar, followed by mannose, lyxose, glucose, xylose, talose, galactopyranose, and arabinose. In diabetic rats, oral administration of HMSP exhibited a clear dose-dependent effect, with an optimal dose of 165 mg kg -1 body weight. At this dose, HMSP significantly reduced alpha-amylase and pancreatic lipase activities by 45 and 23%, respectively, while enhancing hexokinase and glucose-6-phosphate dehydrogenase activities by 135 and 41%, respectively, indicating improved glucose utilisation and carbohydrate metabolism. Consequently, blood glucose levels decreased markedly by 57%. Furthermore, HMSP improved hepatic and renal functions, as evidenced by reductions in biochemical markers of organ damage, and contributed to lipid profile regulation, including decreases in total cholesterol (-27%) and triglycerides (-25%), restoration of high-density lipoprotein cholesterol (HDL-C) levels, and a moderate reduction in low-density lipoprotein cholesterol (LDL-C). Overall, HMSP exhibit significant antidiabetic, antihyperlipidemic, and organ-protective effects, highlighting their potential as a promising natural therapeutic candidate for the management of diabetes and its associated metabolic disorders.
Fructus Aurantii (FA) is widely used as a food-medicine homologous substance, but it is vulnerable to mould contamination during storage and transport. Rapid and non-destructive detection of mould is critical to ensure safety and preserve bioactive constituents. In this study, visible and near-infrared spectra were collected from FA samples classified as normal and mouldy. Spectral preprocessing methods, including Savitzky-Golay smoothing, multiplicative scatter correction, and standard normal variate, were applied to reduce noise and scattering effects. Two analytical strategies were evaluated. The first was traditional machine learning, which combined principal component analysis, linear discriminant analysis, and classifiers including support vector machine, XGBoost (eXtreme Gradient Boosting), and random forest. The second was deep learning, which employed a one-dimensional convolutional neural network (1D-CNN) and multilayer perceptron (MLP) directly on the preprocessed spectra. Results indicated that both pipelines could effectively discriminate mouldy from normal FA, with the 1D-CNN achieving the highest accuracy more than 98%, highlighting its superior feature extraction capability under limited-band conditions. This integrated framework provides a rapid, non-destructive, and scalable approach for FA mould detection. It offers practical value for quality control in production and storage.
Brown algae-derived fucoidan is a sulphated polysaccharide recognised for its wide-ranging biological activities and increasing significance in functional food development. While interactions with polysaccharides have been widely investigated, those with food proteins, such as soy protein isolate (SPI), remain underexplored, thereby hindering the rational design of stable and efficient biopolymer systems. Therefore, this study aims to investigate the intermolecular interactions between fucoidan and SPI using Fourier transform infrared (FTIR) spectroscopy and in silico molecular docking analysis. FTIR measurements revealed distinct shifts in the amide I and II regions of SPI and in the sulphate group peak of fucoidan, suggesting the involvement of hydrogen bonds and electrostatic attraction between the two biopolymers. Complementary in silico docking revealed favourable binding affinities for both 7S (Delta Gbind, = 4.96 kcal mol(-1)) and 11S (Delta G(bind )=-3.98 kcal mol(-1)) globulins, with multiple interactions collectively stabilising the complex. Taken together, these findings offer molecular-level insights into SPI-fucoidan binding and highlight their potential applications in functional foods and biopolymer engineering.
As interest in natural bioactive compounds continues to expand, basidiomycetous mushrooms have gained considerable attention as potential sources of nutraceutical and pharmacologically relevant substances. In this study, the biochemical composition and biological activities of Lactifluus vellereus (Fr.) Kuntze were comprehensively evaluated. The cap portion of the species was analysed for total carbohydrate (10.26%), total protein (3.78%), total phenolic (43.66 mg g(-1) ), and total flavonoid (72.59 mg g(-1) ) contents, revealing a biochemical profile enriched particularly in flavonoid and phenolic compounds. The antioxidant status of the extract was further assessed by determining total antioxidant capacity (TAC), total oxidant status (TOS), and oxidative stress index (OSI), which were calculated as 4.37 mmol L-1 , 10.50 mu mol L-1 , and 0.24, respectively. These findings suggest a moderate antioxidant potential accompanied by a relatively elevated oxidant level. The anticholinesterase activity of the extract was examined against acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) enzymes. The IC50 values were determined to be 62.66 mu g mL(-1) for AChE and 74.40 mu g mL(-1) for BChE, indicating limited enzyme inhibitory activity. Furthermore, the antiproliferative potential of the extract was tested on the A549 human lung adenocarcinoma cell line. The results demonstrated a significant and dose-dependent decrease in cell viability, highlighting its cytotoxic potential against cancer cells. Overall, although the extract exhibited relatively weak anticholinesterase activity and moderate antioxidant activity, the high phenolic and flavonoid contents, together with the observed antiproliferative effect, suggest that L. vellereus may represent a promising natural source of bioactive compounds, warranting further mechanistic and in vivo investigations.
This research aimed to investigate the effect of substituting 1.5% of durum wheat semolina with dried garlic powder on the nutritional, antioxidant activity, thermal, pasting, microbial, microstructure, and sensory properties of pasta. Garlic powder incorporation (1.5%) nutritionally enhances the overall nutritional profile of pasta, significantly increasing the allicin content to 16.04 +/- 0.14 mg/100 g and total flavonoid content to 77.96 +/- 0.81 mg quercetin/100 g, and increasing antioxidant activity. Thermal properties indicating a decrease in enthalpy (Delta H) of garlic incorporated pasta suggest a lower degree of crystallinity. The increased peak viscosity, reduced breakdown and final viscosity suggest improved starch-protein interactions and reduced retrogradation on the addition of garlic powder. Garlic-incorporated pasta exhibited a slight increase in water absorption (160.23%), swelling index (225.66%), and optimum cooking time (7.17 min), with lower gruel loss (7.58%). The lower microbial count in garlic-incorporated pasta suggests the antimicrobial properties of garlic powder. The morphological structure of garlic pasta had vacant spaces between the gluten networks because of the presence of garlic powder. Sensory evaluation confirmed good overall acceptability (8.53 +/- 0.47) with improved appearance, texture, and flavour. Overall, garlic powder proved to be a promising functional ingredient for enhancing the overall pasta quality, acceptable by consumers and at the industrial level.
A chemiluminescent enzyme-linked immunosorbent assay (CL-ELISA) for the detection of zearalenone(ZEN) in maize and feed was developed by optimising antigen and antibody concentrations, as well asincubation times. The results indicated that the CL-ELISA exhibited a linear working range of 0.039-1.027ng mL-1, with a half-maximal inhibitory concentration (IC50) of 0.187 ng mL-1and a limit of detection(LOD) of 0.039 ng mL-1. The method exhibited cross-reactivity ranging from 7.95 to 102.19% for five ZEN structural analogues, with no detectable cross-reactivity toward other mycotoxins or the carrier protein. The intra- and inter-assay coefficients of variation were both below 10% and recovery rates in spiked maizeand feed samples ranged from 86.68 to 103.86%. In conclusion, the developed CL-ELISA is suitable for the rapid, group-specific screening of ZEN in maize and feed.
Drought and parasitic infections induce oxidative stress reactions in grape berries through the production of reactive oxygen species, which may involve alterations in calcium (Ca 2+ ) and magnesium (Mg 2+ ) levels. In the present study, 43 Hungarian wines were analysed for their Ca 2+ and Mg 2+ concentrations using atomic absorption spectrometry. Three groups of wines were investigated: (a) nine wines from the Tokaj region affected by Botrytis cinerea , (b) seventeen white wines free of Botrytis , and (c) seventeen red wines. The stress-inducing effects of drought and Botrytis infection were associated with statistically significant elevations in Ca 2+ and Mg 2+ concentrations. Wine samples were collected from different regions of Hungary representing varying hardness of groundwater and different climatic conditions. Differences in ion concentrations reflected the strength and type of stress factors affecting grape development. The highest parallel calcium and magnesium concentrations were observed in Botrytis -affected Tokaj wines, suggesting additive effects of multiple stress factors, including increased drought severity in regions associated with soft groundwater and enhanced defence responses against Botrytis infection. The results also indicate a previously underexplored role of groundwater hardness in environments influencing drought stress tolerance in grapevines.
This study evaluates a customised baking oven featuring semi-cylindrical aluminium concave reflectors and a dual-regime convection system to enhance thermal efficiency. Using a Rotatable Central Composite Design (RCCD), the effects of temperature (175-200 degrees C), baking duration, and airflow (natural vs. forced) were investigated for pan and cup bread. The integration of forced convection and focused radiant heat accelerated heat-transfer kinetics, reducing baking time by 25-40% without compromising quality. Forced convection at 200 degrees C achieved target chromaticity in 10 min, compared to 15-25 min under natural convection. While increased thermal exposure raised textural hardness (up to 5.73 N), the shortened window preserved internal moisture (40-43% wet basis), matching commercial benchmarks. Sensory evaluation (9-point hedonic scale) validated these findings; optimised forced convection samples earned high acceptability scores (8.1-8.4). Notably, pan bread baked at 200 degrees C for 10 min (forced airflow) yielded an 8.3 score, comparable to the 15-min natural convection control. These results demonstrate a viable framework for high-throughput, energy-efficient baking that maintains sensory and textural integrity.
This study evaluated the direct use of tomato peel powder to enrich margarine, sunflower oil, soybean oil, and a 1:1 (w/w) sunflower-soybean oil mixture. Dried tomato peels were ground and physicochemically characterised, showing low moisture content (3.11 +/- 0.04%), acidic pH (4.10 +/- 0.03), and high levels of carotenoids, including lycopene (94.16 +/- 1.50 mg/100 g) and beta -carotene (19.50 +/- 0.75 mg/100 g). Antioxidant activity, determined using the 1,1-diphenyl-2-picrylhydrazyl assay, showed a half maximal effective concentration of 54.46 +/- 1.81 mg antioxidant per gram of radical, compared to 120.15 +/- 3.18 mg antioxidant per gram for vitamin E, and 67.05 +/- 1.92 mg antioxidant per gram for butylated hydroxytoluene. Margarine and oil samples containing 0.25-3.0% tomato peel powder were prepared, and oxidative stability was evaluated over 45 days at 35 degrees C using peroxide value, conjugated dienes, malondialdehyde content, and induction time. Tomato peel powder significantly reduced lipid oxidation and increased induction times. Oxidative stability improved in margarine (14.81 +/- 0.40 h vs . 13.12 +/- 0.20 h) and soybean oil (17.67 +/- 0.20 h vs. 13.12 +/- 0.20 h), extending shelf life. These findings highlight tomato peel powder as an effective natural stabiliser for lipid-based products without solvent extraction.
To investigate the synergistic antioxidant effects of Ganoderma lucidum polysaccharides (GLPs) and milk, radical-extracted GLPs were combined with five commercial ultra-high-temperature (UHT) milk samples (A-E) across three concentrations (1.6, 3.2, 4.8 mg mL(-1)). The synergistic effects of the combinations were assessed using the Chou-Talalay combination index method and 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical (center dot OH) scavenging assays. Their impact on oxidative stress resistance was then evaluated using the nematode Caenorhabditis elegans, a premier model for studying oxidative stress. Results revealed that the combination of GLPs (1.6 mg mL(-1)) with Milk C (premium-grade, >= 3.6 g/100 mL protein, 145.07 mg mL(-1) solids) exhibited significant synergy, demonstrating potent free radical scavenging activity and a low half-maximal inhibitory concentration. Under oxidative stress, a low concentration (0.1 mg mL(-1)) of the GLPs-Milk C (1.6 mg mL(-1)) combination significantly extended the survival time of C. elegans by 48.05% compared with the negative control (P < 0.05), surpassing either component alone. This combination activated the endogenous antioxidant defence system in C. elegans, significantly elevating the activities of superoxide dismutase (SOD) and catalase (CAT) and the level of glutathione (GSH), while lowering the malondialdehyde (MDA) content (P < 0.05). These benefits were linked to the upregulation of the insulin/insulin-like growth factor signalling pathway (daf-16, sod-3), the deacetylase sir-2.1, and the Nrf2/KEAP1-related pathway (skn-1). Collectively, the GLPs-Milk C combination (1.6 mg mL(-1)) exhibited the potential to serve as a synergistic antioxidant, with combined effects greater than those of its individual constituents.
This study employed a hydroxyl radical-mediated oxidation method to optimise the extraction parameters of tea cell wall polysaccharides (TWPs), thereby enhancing the utilisation value of tea's carbohydrate-rich composition, and achieving 13.81% +/- 0.11% yield and 55.42% +/- 1.78% purity. Under high-glucose stress, TWPs decreased triglyceride, glucose, and pyruvate levels in Caenorhabditis elegans by 95.79, 94.74, and 34.41%, respectively (P < 0.05). Under methyl viologen stress, TWPs extended C. elegans lifespan by 2.05-fold (P < 0.05), increased SOD activity by 50.03%, and reduced MDA content by 75.48% (P < 0.05), by up-regulating IIS, sirtuin, and Nrf2/KEAP1 pathways. These findings support TWPs as a multi-target nutritional intervention for stress regulation.
With bifidobacteria as the embedded strain, double emulsions were prepared with a two-step emulsification method, with food-grade materials serving as the oil phase and the external aqueous phase. The optimal conditions for emulsion preparation were determined through preliminary experiments: the W/O emulsion to external aqueous phase mass ratio was 4:6, the internal aqueous phase to oil phase mass ratio was 4:6, the whey protein to low-ester pectin mass ratio was 2:1, and the concentration of PGPR in the oil phase was 3.5%. The particle sizes of the emulsions after ultrasonic treatment showed a single-peak distribution within the range of 10-100 mu m. After 30 min of heat treatment at 50 degrees C, the viable count remained 3.99 log CFU mL -1 higher than that of the control. Compared with the un-embedded samples, the viable count remained 4.44 log CFU mL -1 higher after simulated digestion. After validation in animal experiments, the concentrations of proinflammatory factors in the mice fed with high-concentration double emulsions decreased compared with the model group, and the intestinal hormone levels were close to those of the normal group, indicating that the emulsions can provide sufficient bifidobacteria to regulate the intestinal environment.
Fish sauce is traditionally produced by fermenting fish with high salt levels (20-30%). This study aimed to develop a low-salt fish sauce (3%) and evaluate its quality and safety. Lactiplantibacillus (L.) plantarum XL23 and Saccharomyces (S.) cerevisiae RC212 were used individually (Lp) or in combination (Lp + Sc). A traditional fish sauce with 20% salt (Tfs) served as the control. Compared with Tfs, the Lp and Lp + Sc groups showed lower pH, ash, and crude fat contents, while protein and moisture levels were higher. Sensory analysis indicated that Tfs had a more intense brown colour (8.28), and instrumental analysis showed higher brightness ( L = 19.90). Tfs also exhibited a stronger aroma score (4.29) than the starter culture samples. Regarding quality indicators, the starter groups showed more favourable total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS) values. TVB-N levels were 126.13 mg/100 g for Lp and 120.43 mg/100 g for Lp + Sc, while TBARS values were 2.22 and 3.16 mg MDA/L, respectively. Biogenic amine content was lowest in the Lp group (90.69 mg kg -1 ). These results indicate that low-salt fish sauce with acceptable nutritional quality and safety can be produced for potential industrial applications.
A collagen-chitosan edible composite coating containing cinnamon essential oil (CEO) was prepared and applied to Nanguo pears to improve shelf life. Pears coated with films containing 0, 0.1, 0.2, 0.3, or 0.4% CEO were stored at 25 degrees C for 15 days and analysed every two days for decay rate, weight loss, firmness, total soluble solids (TSS), titratable acidity (TA), malondialdehyde (MDA), ascorbic acid (VC), and sensory quality. CEO coatings delayed softening, lowered decay and water loss, and better maintained TSS, TA, and VC while suppressing MDA accumulation compared with the control. The 0.2% CEO coating performed best, giving the lowest decay after day 9 and reducing weight loss to 11.52% versus 12.59% in untreated fruit at day 15. Firmness, TSS, and TA were consistently higher in this group, and sensory scores remained above 5 on day 15, whereas control fruit dropped to 1.4. Overall, the collagen-chitosan-CEO coating, especially with 0.2% CEO, effectively retarded senescence and extended the shelf life of Nanguo pear, indicating potential for eco-friendly postharvest preservation.
BS-Gal, a galactose-specific lectin isolated from bean sprouts and highly resistant to digestive degradation, caused significant hepatocellular and hepatobiliary injury in BALB/c mice after 20 days of oral exposure. Plasma levels of alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP), gamma-glutamyl transferase (GGT), and bilirubin were markedly elevated, indicating impaired liver function. Antioxidant defences were disrupted, with reduced activities of superoxide dismutase (SOD) and catalase (CAT) and compensatory increases in glutathione peroxidase (GPx) and glutathione reductase (GR), accompanied by elevated hepatic hydrogen peroxide (H 2 O 2 ), nitric oxide (NO), and malondialdehyde (MDA), reflecting pronounced oxidative and nitrosative stress. This oxidative imbalance was associated with strong activation of nuclear factor kappa B (NF-kappa B) and increased production of proinflammatory cytokines IL-6, IL-1 beta, and TNF-alpha. Moreover, BS-Gal shifted apoptotic signalling toward cell death by upregulating proapoptotic proteins BAD and BAX and downregulating the antiapoptotic protein Bcl-2. Collectively, these findings demonstrate that BS-Gal induces coordinated oxidative, inflammatory, and apoptotic hepatic damage, emphasising potential health risks linked to the consumption of raw bean sprouts containing biologically active lectins.
This study characterised four Algerian food-derived lactic acid bacterium (LAB) strains, Lactiplantibacillus plantarum MA2 (T2), Limosilactobacillus fermentum MA3 (L3), L. fermentum MA4 (L4), and Lactiplantibacillus pentosus MA1 (F2), to explore their potential in combating oxidative stress-related chronic diseases. The strains were assessed for probiotic resilience, antioxidant potential, antidiabetic and anti-inflammatory effects, safety, and antimicrobial activity. All demonstrated strong survival (>75%) and high antioxidant capacity. T2 and L4 displayed notable alpha-amylase inhibition (68.54 and 54.42%) compared to acarbose (86.20%). T2 also exhibited outstanding anti-inflammatory activity (96.61 +/- 0.90%), exceeding diclofenac (93.12 +/- 0.35%; P < 0.05). A strong correlation was observed between FRAP and alpha-amylase inhibition (r = 0.996). PCA revealed T2 as functionally distinct, linked to anti-inflammatory, DPPH, and SOD-like activities, while L3/L4 clustered with ABTS and FRAP traits. All strains were safe (non-haemolytic, antibiotic-sensitive) and inhibited enteropathogens. T2 and L4 combined strong bioactivity, stress tolerance, and safety, underscoring their probiotic potential against oxidative stress, hyperglycaemia, and inflammation.
This study evaluates metal-free lignin-derived activated carbons (L-ACs) as a processing aid to reduce fluoroquinolone residues in milk without compromising product quality. Two carbons prepared via K2CO3 (L-AC-K2CO3-1.0) or KOH (L-AC-KOH-2.0) activation were characterised; the KOH sample showed higher surface area and microporosity (S-BET 1,480 m(2) g(-1); V-mic 0.62 cm(3) g(-1)) than the K2CO3 analogue (1,120 m(2) g(-1); 0.48 cm(3) g(-1)). In buffer, Langmuir fits yielded q(max) (mg g(-1)) of 182/156 for ciprofloxacin/ofloxacin on L-AC-KOH-2.0 and 135/118 on L-AC-K2CO3-1.0; pseudo-second-order kinetics indicated rapid uptake. In milk (0.5 g L-1, 30 min), removals reached 76/71% in raw and 84/79% in skim matrices (CIP/OFL). In a minicolumn (EBCT approximate to 30 s), breakthrough occurred at similar to 4 & times; 10(2) bed volumes at C/C-0 = 0.1. Post-treatment quality shifts were small (Delta fat/protein/lactose <= 0.05%, Delta pH similar to 0.01, Delta E* similar to 0.3-0.7). Ethanol (70%) regeneration preserved >90% capacity over five cycles. These results highlight L-ACs as practical, food-compatible sorbents for antibiotic mitigation in dairy processing.
Thua Nao, a traditional northern Thai fermented soybean product, relies on Bacillus subtilis for protein hydrolysis, flavour development, and texture formation. Bacteriophages infecting B. subtilis have been reported in other fermented soybean foods, where they can affect fermentation, but their prevalence in Thua Nao remains largely unknown. In this study, 20 Thua Nao samples (dried, fresh, and paste) from northern Thailand and a Korean fermented soybean paste (Doenjang) were analysed for phage presence, host range, and lytic activity. All samples exhibited high bacterial populations (>6 log CFU g(-1)) and pH values between 5 and 7, providing favourable conditions for phage-host interactions. Phage-containing filtrates were tested against eight Bacillus strains, including seven B. subtilis and one Bacillus licheniformis. Most filtrates lysed at least one B. subtilis strain, particularly ASA, TN3, and S1-13, while thirteen of twenty-one filtrates also lysed B. licheniformis TISTR1109, suggesting broad host ranges or mixed phage populations. Eight representative phages were purified, and their host specificity was reassessed using spotting and double-layer agar techniques. Spotting assays indicated broader host susceptibility, whereas double-layer agar confirmed productive infection and revealed host-dependent differences in plaque size. These findings demonstrate that B. subtilis-targeting bacteriophages are prevalent in Thua Nao and provide a valuable platform for future studies on phage biodiversity and its potential role in shaping microbial communities during soybean fermentation.
