Theobroma speciosum Willd. ex Spreng (cacauí) is a native Amazonian species whose seeds remain underutilized despite their nutritional and bioactive potential. This study evaluated the effects of ultrasound pre-treatment on the physicochemical, structural, thermal, and functional properties of cacauí seed powder, focusing on the release of bioactive compounds. Ultrasound pre-treatments were applied at different amplitudes (20, 40, and 70
Ziziphus mauritiana Lam. (family: Rhamnaceae) is a wild edible fruit known for its rich nutritional and pharmaceutical properties. This study evaluates how different ripening stages and extraction methods affect its phytochemicals, nutritional value, and antioxidant potential. Amongst the total phenolic content (TPC), total tannin content (TTC), total flavonoid content (TFC), total protein content (TP), and antioxidant activity [ferric reducing antioxidant power (FRAP), and 2,2-diphenyl-1-picrylhydrazyl (DPPH)] were observed significantly (p < 0.05) higher in the initial ripening stages and decreased with fruit ripening. Whereas, the total anthocyanin content (TAC) and total carbohydrate content (TC) increased with fruit ripening and recorded maximum in the fully ripened stage (S6). Among the tested extraction techniques, conventional heat-assisted water bath extraction yielded significantly (p < 0.05) higher concentrations of phytochemicals [TPC (40.967 ± 0.224 mg GAE/g FW), TFC (4.775 ± 0.016 mg QE/g FW), TTC (4.781 ± 0.228 mg TAE/g FW)] and antioxidant activities [DPPH (2.349 ± 0.004 mg AAE/g FW), FRAP (9.035 ± 0.302 mg AAE/g FW), and 2,2 azinobis, 3-ethylbenzothiazoline-6-sulfonic acid (ABTS:5.615 ± 0.101 mg AAE/g FW)]. High-Performance Liquid Chromatography with Photodiode Array detectors (HPLC-PDA) analysis identified and quantified 4 bioactive polyphenolic compounds (viz., ascorbic acid, chlorogenic acid, gallic acid, and vanillic acid) across different ripening stages of Z. mauritiana and 6 bioactive compounds (viz., gallic acid, vanillic acid, ascorbic acid, chlorogenic acid, p-hydroxybenzoic acid, and catechin hydrate) across tested extraction techniques. Findings suggest that the initial ripening stage (S1) of Z. mauritiana is rich in phytochemicals, antioxidants, and polyphenols, and for their optimum harnessing, the heat-assisted water bath extraction technique is the best-performing under tested settings.
This study compared two methods for incorporating essential oils (EOs) into apple juice: homogenized oil dispersion (HD), in which the neat essential oil is dispersed into the juice by high-shear homogenization without a nanoemulsification step, and nanoemulsion delivery (NE). Four EOs — cinnamon bark (Cinnamomum verum), lemon (Citrus limon), grapefruit (Citrus paradisi), and ginger (Zingiber officinale) — were characterized by GC–MS and incorporated into Gala apple juice at equivalent concentrations. Nanoemulsions were prepared using Tween 80/gum arabic (1:3) via high-shear mixing and ultrasonication, yielding droplet sizes of 125–156 nm, polydispersity index (PDI) < 0.25, and zeta potential values below − 25 mV. NE formulations maintained colloidal stability over 21 days at 4 °C without phase separation, whereas HD samples exhibited creaming (20–35
Angiotensin-converting enzyme (ACE) inhibition is an important strategy for hypertension management, motivating the search for natural food-derived inhibitors. This study evaluated the ACE-inhibitory potential of peptides released from an α-lactalbumin (α-La) hydrolysate produced with Alcalase and subjected to simulated gastrointestinal digestion. The α-La hydrolysate (HA) exhibited strong ACE-inhibitory activity (IC₅₀ = 0.29 ± 0.01 mg mL⁻¹), which moderately decreased after simulated gastrointestinal digestion (digested HA, DHA; IC₅₀ = 0.49 ± 0.01 mg mL⁻¹). LC–MS/MS analysis of selected DHA fractions identified three α-La-derived peptide sequences: IWCKDDQNPH (P1), KFLDDDLTDDIM (P2), and DKFLDDDLTDDIM (P3). Following chemical synthesis and in vitro evaluation, only P1 showed inhibitory activity (IC₅₀ = 3.91 ± 0.20 mg mL⁻¹), likely associated with its favorable amino acid composition, including aromatic and basic residues related to ACE inhibition. In silico analysis revealed that P1 established specific interactions with key catalytic residues of ACE, showing an interaction pattern resembling that of angiotensin II. These findings highlight α-La hydrolysates as a potential source of food-derived ACE-inhibitory peptides and support the combined use of in vitro and in silico approaches for peptide characterization.
Food safety, postharvest losses, and environmental sustainability remain persistent challenges in global food systems, particularly amid rapid population growth and complex supply chains. Additionally, conventional fossil-fuel-derived packaging remains the global norm despite its enormous contribution to greenhouse gas emissions and microplastic contamination. In light of these, the future of safe, surplus, and sustainable food lies in the convergence of innovative, viable, and accessible solutions. Green smart packaging– which combines bio-based, biodegradable materials with integrated sensing functions has emerged as a promising solution in response to these challenges. To address this critical gap, this comprehensive review synthesizes some of the latest advances (2020–2025) in green smart packaging, positioning it as a foundational technology for the Industry 5.0 transition sourced across major repositories. Although, existing studies are often fragmented by polymer type, food matrix, or sensor mechanism, this work categorically evaluates the efficacy of plant-based biopolymers (including cellulose, alginate, starch, pectin, and carrageenan) and animal-derived materials (such as chitosan, gelatin, and whey proteins) functionalized with natural extracts, essential oils, metal and metal oxide nanoparticles, nanocellulose, and colorimetric indicators. Key experimental outcomes across the reviewed materials demonstrate overall performance enhancements, achieving shelf-life extensions ranging from a few days to over 6 weeks, while reducing microbial loads by up to 3–4 log cycles. Significant improvements in mechanical strength, barrier properties, antimicrobial/antioxidant activity, and real-time freshness monitoring achieved by the combination these green materials biopolymers were also reported. Remarkably, this study presents a comprehensive framework that integrates bio-based materials, intelligent sensing, and Industry 5.0 principles. Taken together, this framework not only bridges scientific and industrial gaps but also positions sensor-embedded biodegradable packaging as a catalyst for achieving the United Nations Sustainable Development Goals (SDG 2: Zero Hunger, SDG 12: Responsible Consumption and Production, SDG 13: Climate Action).
