The increasing demand for natural bioactive compounds with antioxidant and anticancer activities requires effective ways to assess their medicinal potential. Conventional experimental methods are frequently laborious and expensive, underscoring the necessity for predictive computer models. This research utilizes Artificial Neural Networks to forecast the antioxidant and anticancer properties of polyphenol-rich extracts from Perilla frutescens leaves, grounded in experimental data. Four artificial neural network models were constructed utilizing the Bayesian Regularization approach, trained on 49 datasets (34 for training and 15 for testing). The models exhibited remarkable predictive accuracy, with mean squared errors below 0.01 and coefficients of determination exceeding 0.98, indicating a robust correlation between predicted and experimental outcomes. Significant findings indicated that ethanolic extracts had enhanced radical scavenging ability (e.g., hydroxyl radical neutralization) relative to aqueous extracts and gallic acid, in addition to exhibiting greater lipoxygenase inhibition. The artificial neural network models effectively identified nonlinear correlations between polyphenolic content and bioactivity, attaining minimal deviation margins (< 5%). The innovation is in the inaugural use of artificial neural networks to forecast the bioactivity of Perilla frutescens extracts, therefore connecting phytotherapy with data science.
This study investigated the technological, nutritional, and sensory properties of gluten-free pasta (GFP) made from a rice (60%) and corn (40%) flour blend fortified with 1% xanthan gum and 2.5–10% lyophilized trout flour (LTF; Oncorhynchus mykiss). Proximate composition, cooking quality, including optimum cooking time (OCT), cooking loss (CL), volume increase (VI), and water absorption capacity (WAC); color; textural properties of dried-uncooked and cooked GFP; and sensory attributes were evaluated. Increasing LTF significantly decreased moisture and water activity while increasing protein, ash, dietary fiber, and titratable acidity (p < 0.05). Cooking quality parameters such as OCT, WAC, and VI improved, though CL also rose but remained acceptable. Color analysis showed increased lightness and yellowness, with slight redness. Texture analysis revealed decreased dry hardness at ≥7.5% LTF and softer, stickier cooked pasta with reduced springiness. Sensory acceptability declined due to fishy odor and flavor; however, vinegar pretreatment combined with lyophilization enhanced palatability and color. Formulations with up to 7.5% LTF, especially 2.5–5%, maintained acceptable sensory and cooking qualities. Adding xanthan gum enabled the production of nutritionally enhanced GFP with satisfactory technological and sensory properties.
SACI plantain is an off-season variety widely consumed in Côte d’Ivoire. Its peels are generally discarded into the environment as waste. This study aimed at to explore the nutritional and antioxidant potential of this plantain peel at unripe and ripe stages. Thus, biochemical and mineral compositions were analyzed using standard methods. Phenolic compositions were determined by colorimetric methods, and antioxidant capacities were estimated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging assay and the ferric reducing antioxidant power (FRAP) assay. Findings indicated that the peels at both stages were good sources of carbohydrates (66.91±0.01 and 64.66±0.05%) and fibers (13.59±0.01 and 16.17±0.01%), with ash contents of 14.16±0.01 and 13.74±0.01% for the unripe and ripe peels, respectively. Regarding the mineral composition, potassium, sodium, iron, and manganese showed respective contents of 240.41±0.03; 53.53±0.02; 16.11±0.03 and 10.09±0.01 mg/100g for unripe ones, and 226.52±0.01; 76.14±0.02; 28.81±0.03 and 10.03±0.02 mg/100g for ripe ones. In terms of total phenolic compounds, a content of 1292.64±0.99mg(GAE)/100g was found for the phenolic extract from unripe peels and 1094.23±0.99mg(GAE)/100g for that from ripe peels. Respective effective concentration (EC50) of 9.15±0.22 and 42.5±0.05mg/mL via DPPH scavenging; 15.65±0.36 and 55.50±0.13 mg/mL via FRAP were obtained. Therefore, unripe SACI plantain peel could serve as a valuable ingredient for the development of nutritious and functional foods.
This study investigated the microencapsulation of omega-3-rich algae oil using spray drying to enhance its oxidative stability and sensory acceptability for food fortification. Emulsions were prepared using maltodextrin and gum Arabic as wall materials and processed under controlled conditions of inlet air temperature 130 to 190 °C, wall material concentration 5 to 25%, pump speed 4 to 12 mL/min, and needle speed 3 to 7 s. Encapsulation efficiency ranged from 78.80 ± 0.69% to 88.05 ± 0.88%, with the highest value achieved at an inlet air temperature of 130 °C, a wall material of 15%, a pump speed of 8 mL/min, and a needle speed of 3 s. The extracted algal oil showed low oxidative indices, including free fatty acid content of 0.87 ± 0.2%, peroxide value of 1.68 ± 0.1 meq O₂/kg, and thiobarbituric acid value of 0.17 ± 0.2 mg malondialdehyde/kg, indicating good initial oil quality. The fitted quadratic model was significant, with inlet air temperature and wall material concentration showing the strongest effects on encapsulation efficiency. Sensory evaluation confirmed acceptable color, reduced off-flavor, and good overall acceptability of the spray-dried microcapsules. Overall, the optimized spray-drying process produced a stable algal oil powder with promising potential for functional food and nutraceutical applications.
Tomatoes are among the most widely cultivated vegetables worldwide, and they have a high nutritional value due to their bioactive compounds. This study aimed to analyze the biochemical profile of several tomato varieties grown under greenhouse conditions. In this study, 13 different indigenous varieties of tomatoes (Solanum lycopersicum L.) and one related wild species (Solanum pimpinellifolium L.) were analyzed under the same experimental conditions to determine the content of total and individual carotenoids (lycopene, β-carotene), total polyphenols, total flavonoids, and ascorbic acid concentration, using specific methods for each class of compounds. The results of this study showed moderate variability among the analyzed tomato varieties in terms of total carotenoid content (9.61–15.69 mg/100g fresh weight), lycopene (4.82–12.38 mg/100g fresh weight), β-carotene (0.96–3.47 mg/100g fresh weight), total polyphenols (1900–2231 mg GAE/100g fresh weight), total flavonoids (173–311 mg CE/100g fresh weight), and ascorbic acid (20.31–28.62 mg/100g fresh weight). Correlation analysis revealed a very strong positive correlation between lycopene, total carotenoids, polyphenol content, and ascorbic acid. The high concentrations of compounds with antioxidant activity indicate the high nutritional value of the 14 tomato varieties, which can be included in a healthy diet.
The management of agro-food waste has a significant positive impact on the environment and supports a more sustainable food safety policy. Eco-friendly, effective microbial biofertilizers are important for enhancing food security by improving plant productivity and crop quality. This study aimed to determine the effects of bioactive yeast preparations derived from agro-food wastes on plant growth. Waste from beer production and carrot processing was reused to produce bioactive yeast preparations. In the given experiments, wheat seeds were pretreated with protein- and carotenoid-rich extracts. Carotenoid extract from yeast Rhodotorula mucilaginosa has contributed to the maximum increase of wheat seedlings' biomass by 43.7% and of root biomass by 78.1% compared to the control at its optimal concentration of 0.5%. Protein preparation from Hansenula anomala has contributed to the maximum increase of wheat seedlings' biomass by 168.0% compared to the control, using the optimal concentration of 0.5% of protein extract, and of root biomass with 60.0 – 57.1% compared to the control in the limits of concentrations of 1-2%. The biofertilizers obtained can improve crop nutritional quality, ensuring food safety.
Marinating plays an important role in improving the properties of seafood. The aim of the work was to evaluate the quality characteristics of fried-marinated blue crab (Callinectes sapidus) meat and to assess certain quality attributes (color evaluation, chemical composition, pH, TVN, and TBARS). In addition, the fatty acid profile (cis and trans fatty acids) was determined in the samples. Marinating was applied in this work to improve the quality characteristics of crab meat, which has low connective tissue. The results showed that the lightness (L*) reduced with increasing marinating time. The same trend was observed for the major constituents, except for carbohydrate content. On the other hand, pH, TVB-N, and TBARs decreased significantly (p<0.05) in fried-marinated samples up to 45 min. Concerning fatty acid profile, marinating decreased saturated fatty acids (SFAs) and increased unsaturated fatty acids (USFAs) significantly (p<0.05). In addition, marinating improved cis-USFAs; however, trans-USFAs increased significantly (p<0.05) slightly in all treatments except 60 min marinated treatment compared with the control. In conclusion, marinating could be enhanced in quality attributes and the cis-fatty acids profile.
Wômi, millet-based doughnut, is a street food widely consumed in Côte d’Ivoire. It is obtained by frying fermented millet dough, with or without the addition of baker’s yeast. The objective of this work was to determine the nutritional and microbiological characteristics of the most preferred wômi. Thus, a sensory preference test was conducted with both types of wômi collected from two producers in Yopougon municipality to identify the most preferred sample, which was then submitted to physicochemical, nutritional, and microbiological analysis using standard methods. Yeast-free wômi was the most appreciated by 85% tasters. Its average pH value and moisture content were 4.40 ± 0.12 and 25.88 ± 3.64% respectively. The average protein, ash, fat, and carbohydrate contents were 3.45 ± 0.09%, 0.70 ± 0.06%, 30.07 ± 1.59%, and 38.69 ± 4.03%, respectively, with an energy value of 409.14 ± 3.26 Kcal/100g. It also contained minerals like iron (15.49 ± 2.70 µg/g), potassium (16.46 ± 1.47 µg/g), and phosphorus (21.59 ± 0.86 µg/g). Total Aerobic Mesophilic Bacteria, yeasts, and molds were present in all productions, while total coliforms and Thermotolerant coliforms were also present in the 4th production. Pathogens were not detected in the samples analyzed. The yeast-free wômi could thus improve the diets of malnourished populations.
Biological control of fungal plant diseases is emerging as an alternative to chemical pesticides. The use of bioproducts from yeasts is increasingly important, with the potential to develop viable fungicides and natural solutions for plant protection and food security. Aims: The research aimed to evaluate the antifungal potential of the yeast strain Hansenula anomala CNM YS-07 and to determine the effect of a yeast mannoprotein preparation on the growth of selected cereal crops. In the given experiments, oat and maize seeds were pretreated with a mannoprotein extract derived from the yeast Hansenula spp. The determined plant growth parameters were seedling length, shoot biomass, and root biomass. Results: Hansenula anomala strain can efficiently inhibit the growth of fungi Aspergillus spp. and Fusarium spp. The obtained biofungicide combines both antifungal and plant growth effects. Thus, mannoprotein preparation from Hansenula anomala resulted in the greatest increases in maize seedling length (97.3%), shoot dry mass (226.0%), and root dry mass (144.0%) compared to the control. The maximum increase in oat seedling length was 178,2%, in oat dry mass of shoot was 137.2%, and in dry mass of root 173.0% compared to the control.
Interest in the use of phytogenic additives in animal nutrition is growing, but it remains uncertain whether standardized extracts offer advantages over whole plants. However, there is limited data on the effectiveness of standardized extracts compared with whole-plant extracts, making it difficult to choose the most effective source for animal feed. This work aimed to compare the nutritional composition and antioxidant activity of milk thistle seeds and silymarin extract to evaluate their effects on oxidative processes. The results showed significant differences between the two sources: the seeds were richer in minerals and fat-soluble compounds (vitamin E, carotenoids), while the extract presented higher contents of polyphenols and flavonoids and a higher total antioxidant capacity. This comparison provides new insights into the selection of optimal phytogenic supplement formulations, highlighting the importance of tailoring the product type (seeds vs. extracts) to the specific needs of the animal species and the nutritional objectives on farms.
Hen eggs represent a biologically rich matrix providing essential nutrients and bioactive compounds vital for embryonic development. Among these, immunoglobulin Y (IgY) and lysozyme play roles in passive immune defense and antimicrobial protection during early ontogenesis. Conventional heat treatments and digestion degrade these bioactive compounds, particularly IgY, which is thermolabile above 45 °C and unstable in acidic gastric conditions. To preserve these compounds, OVOIMUNO products employ freeze-dried techniques with carbohydrate stabilization, ensuring bioavailability and functional efficacy within the intestinal environment. These preparations facilitate targeted delivery and enhanced interaction of bioactive compounds with the gut microbiota, promoting beneficial microbial modulation and intestinal homeostasis. In vitro studies evaluating the viable cell and metabolic responses of probiotic strains to OVOIMUNO demonstrated pronounced prebiotic and postbiotic effects. The present study aimed to comprehensively assess the prebiotic potential of the OVOIMUNO supplement by investigating its influence on the growth kinetics of selected beneficial gut microorganisms and the subsequent production of key short-chain fatty acids, specifically propionic and acetic acids. By monitoring microbial proliferation and metabolite profiles, this work provides insights into the functional effects of OVOIMUNO on gut microbiota modulation and its potential contribution to host health.
Food choices are influenced by personal, cultural, and religious factors influence food choices. Within the EATMOT project, a questionnaire survey was conducted with 11919 voluntary adult participants residing in 16 countries to investigate how people relate to food waste, their attitudes, and how these vary across socio-demographic groups. The questionnaire was translated into local languages, and non-probabilistic methods selected the sample. Descriptive statistics tools were used to at the 5% significance level. The decision tree method (Classification and Regression Trees) identified the best predictors, which split the samples into clusters. Statistically significant differences were found between groups for all socio-demographic variables related to avoiding food waste when cooking at home. Similar differences emerged for choosing local foods and preferring restaurants that promote strategies to minimize food waste. The tree classification analysis revealed that, for all three items studied, the variable country, characterized by different cultures, was the most important discriminating factor. This work highlighted that people from different countries and socio-demographic groups as defined by established cut-offs for each characteristic.
The paper presents the experimental results on the influence of a CMP-3 microbial additive, derived from yeast and spirulina extracts, on the growth and development of quails. The experiment was conducted on 200 Phoenix breed quails (1 day old), divided into two groups: the control group (CG) and the experimental group (EG). Quails from CG, during the period of 1-60 days, consumed basic combined feed (BCF), and those of EG, during the period of 1-44 days, consumed the BCF supplemented with 0.5% CMP-3 additive, and during the period of 45-60 days, the BCF supplemented with 0.25% additive. It was established that the inclusion of the CMP-3 additive in the daily ration of quails ensures at the end of the experiment the viability of chicks in the EG of 98% compared to 83% in the CG, statistically significantly increases (P˂0.001) the body mass and pectoralis muscle of quails in the EG by 12.03 and 11.95% respectively compared to the CG, reduces the specific feed consumption by 5.53% and stimulates the beneficial intestinal microbiota of the chicks. The use of the additive allows a significant increase (P˂0.05) in the protein and water content of poultry meat by 3.9% and 3.7%, respectively, while simultaneously reducing (P˂0.001) the lipid content of the meat. The microbial additive has potential for practical use in maintaining the chick population, stimulating productive performance, and improving the quality of quail meat.
This study evaluated the nutritional composition and Nutri-Score classification of 60 restaurant-prepared pizzas (15 recipes × 4 crust types: classic, pan, italian, cheesy), aiming to identify how crust formulation influences overall nutritional quality. All samples were analyzed per 100 g using standardized laboratory methods in an ISO/IEC 17025-accredited facility. Significant nutritional differences were observed across crust types. Classic crusts showed the most favorable profile, with consistently lower energy, total fats, saturated fats, carbohydrates, sugars, and salt. In contrast, italian and cheesy crusts exhibited higher caloric density and increased levels of saturated fats and sodium. Pan crusts displayed the highest dietary fiber content and an overall intermediate nutritional profile. When applying the Nutri-Score algorithm, pan achieved the most favorable mean FSAm-NPS score, followed by classic, cheesy, and italian. Most products were classified as C or D, with no samples falling into category E. Nutri-Score revealed nutritional disparities not fully captured by classical nutrient analysis, demonstrating its usefulness as a simplified, consumer-oriented interpretive tool. These findings highlight the substantial impact of crust formulation on nutritional quality and support the potential implementation of interpretive labeling systems, such as Nutri-Score, in the HoReCa sector to enhance nutrition literacy and promote healthier food choices.
The Carpathian-Danubian Diet (CDDiet) is a balanced eating model that integrates elements of the Mediterranean and Nordic diets. Designed for Romania and applicable to regions along the Danube and Carpathians, it bridges northern and southern European food traditions. It reflects the influence of geography, history, and culture on local nutrition. While the Mediterranean and Nordic diets are well-established models with proven health and sustainability benefits, Eastern European dietary patterns remain less explored. The CDDiet has been proposed as a culturally adapted framework connecting traditional food practices of the Carpathian-Danubian region with modern nutritional principles. This review describes its main characteristics, historical evolution, and potential health and sustainability relevance, positioning it as a regional alternative within the context of evidence-based dietary models. The CDDiet promotes seasonal, locally sourced foods across all food groups, emphasizing whole grains, vegetables, legumes, dairy, fish, and fermented foods. By prioritizing plant-based foods and reducing animal products, it may support metabolic health and environmental balance. Although it shares principles with the Mediterranean and Nordic diets, the CDDiet remains a conceptual model that requires empirical validation. By integrating traditional food culture with contemporary nutrition science, it may represent a culturally relevant and sustainable dietary option.
Neuropsychiatric disorders affect the health, economy, and society of countries. Complex psycho-neuro-immuno-endocrine disturbances can lead to mental disorders like depression. Traditional methods for treating mental disorders are done with pharmaceutical antidepressants. Between 10 and 60 percentages of waste or by-products, in liquid and solid form, are produced by the fruit processing industries. Waste material should be used in a way that maximizes benefits while minimizing financial loss and environmental risks. The potential effect of bioactive components from fruit wastes, such as banana peel and citrus peel, can be used to treat mental disorders, particularly depression. Bioactive compounds include amino acids, phytochemicals, essential oils, terpenoids, dietary fibers, and polysaccharides, providing health benefits and therapeutic value. With fewer adverse effects, they act on biological receptors connected to depression and cross the blood-brain barrier. They also come in multiple forms of administration, which sets them apart from conventional drugs. Compared to synthetic drugs, they are safe, have low toxicity, and are widely available. Through the valorisation of fruit wastes, such as banana peel and citrus peel, and the extraction of their bioactive compounds, an alternative approach can be employed to treat depression, leveraging their antidepressant properties and health benefits.
Alfalfa (Medicago sativa) sprouts and seeds are valued for their rich nutritional profile, providing proteins, dietary fiber, polyunsaturated fatty acids, vitamins, and minerals. This study investigated the potential of using alfalfa sprout flour (AGF) and alfalfa seed flour (ASF) in wheat-based bread formulations, combined with sourdough fermentation using Lactiplantibacillus plantarum ATCC 8014, Saccharomyces cerevisiae, or their co-culture. Twelve experimental bread samples were prepared with varying levels of AGF (0-15 g) and constant ASF content (5 g). The contents of protein, total free amino acids, total dietary fiber, micro/macroelements, maltose, glucose, fructose, organic acids, ethanol, total free phenolic compounds, antioxidant activity, and sensorial attributes were assessed to explain the influence of inoculum type and the addition of AGF and ASF in bread samples. The results indicated that both AGF and ASF enhanced the bread's content in protein by 1.03 to 1.27 times, total free amino acid by 1.08 to 2.1 times, dietary fiber by 1.12 to 1.85 times, minerals, and polyphenols by 1.12 to 2.36 times. Bread samples with moderate AGF inclusion (5 g) fermented with S. cerevisiae were most appreciated by the sensory panel, suggesting a balance between nutritional enrichment and desirable organoleptic properties. This approach highlights the potential of alfalfa and microbial fermentation in developing functional bakery products with enhanced nutritional and sensory qualities.
Thirty strains of microorganisms from the National Collection of Nonpathogenic Microorganisms (NCNM) were used as study objects (actinobacteria, bacteria, and micromycetes). Strains were assessed for viability after lyophilization using diverse lyoprotectants suitable for protection during freeze-drying, and for enzyme activity before and after lyophilization with amylase, catalase, cellulase, and lipase. Actinobacteria of genera Actinomadura, Actinoplanes, Micromonospora, Streptomyces, after lyophilization, showed minor changes. The viability after lyophilization ranged from 87.2% to97.9%. After lyophilization, bacteria of the genera Bacillus, Micrococcus, and Paenibacillus, showed that most strains retained their enzyme activity at the initial level, and the viability was on a larger scale, ranging from 76.4% to 95.6%. In this case, the main thing is that two-thirds of viable cells were preserved, which is sufficient for a more extended storage period. After lyophilization, Micromycetes represented by the genera Talaromyces and Trichoderma retained their initial enzyme activity. The survival rate of micromycete spores after lyophilization was very high, ranging from 93.7% to 99.2%, compared to the initial rate before lyophilization. Lyophilization of microbial strains from NCNM is efficient for preserving strains of biotechnological interest.
Medicinal plants include a wide range of phytochemicals that contribute to their medicinal benefits, particularly in reducing inflammation, oxidative stress, and cellular damage. The aim is to assess the anti-inflammatory, antioxidant potential, and safety of Ferula asafoetida, Hyoscyamus niger, Matricaria chamomilla, and Styrax benzoin. The antioxidant activity was determined using ABTS, DPPH, FRAP, Lipid peroxidation and nitric oxide scavenging tests. The safety was assessed utilising the Hen’s Egg Test – Chorioallantoic Membrane (HET-CAM) assay. FTIR spectroscopy was utilised for functional group evaluation. M. chamomilla showed the highest carbohydrate, protein, and flavonoid content, while H. niger had the highest phenolic content. F. asafoetida exhibited the lowest DPPH IC50 (2.280±0.041 µg/mL), and FRAP values ranged up to 9.10±0.05 mg Trolox equivalent in M. chamomilla. F. asafoetida and M. chamomilla show the lowest IC50 of 156.84±9.99 and 147.178±4.364 mg Trolox equivalent, respectively, indicating their anti-inflammatory activity. All extracts protected DNA from oxidative damage and showed irritation scores below 1 in the HET-CAM assay. In conclusion, plants showed notable anti-inflammatory and antioxidant activity and safety profiles. F. asafoetida was the most effective radical scavenger, whereas M. chamomilla had the highest phytochemical concentration.
In this study, the enzymatic capacity of 164 fungal strains isolated from three lakes (water, biofilm, sediments) in the municipality of Chișinău was evaluated, highlighting the remarkable biotechnological potential of these aquatic environments. The results demonstrate the ability of aquatic fungi to produce enzymes such as amylase, catalase, cellulase, and lipase. Of the 164 fungal strains tested, 12.2% exhibited moderate enzymatic activity for the four studied enzymes. Fungal representatives of the genera Aspergillus, Alternaria, Penicillium, Talaromyces, Trichoderma, Fusarium, Mucor, and Rhizopus were tested; however, regardless of the site of isolation, the most enzymatically active strains were those belonging to the genera Aspergillus, Penicillium, Talaromyces, and Trichoderma. In addition, these findings suggest that aquatic fungi could serve as a valuable source of industrially relevant enzymes for various biotechnological applications.
