Abstract This study systematically investigated the binding patterns and interaction mechanisms between protein amyloid fibrils formed via acid-heat treatment from different sources (soybean, pea, rice, gluten) and 2,5-dimethylpyrazine. The results indicated that fibrillation modification of proteins significantly enhanced their binding capacity for aroma molecules. However, differences in microscopic morphology, structural characteristics, and physicochemical properties among amyloid fibrils from different protein sources directly affected their binding capacity and the thermal stability of binding to 2,5-dimethylpyrazine. Among them, pea amyloid fibrils (PAFs) exhibited a high binding ratio of 36.64% and demonstrated good binding thermal stability across different temperatures (50–120 °C). The superior aroma-binding capability of PAFs was closely associated with their high surface hydrophobicity, abundant β-sheet content, and regular aggregation-state morphology. Spectroscopic and thermodynamic analyses further revealed distinct binding mechanisms among the different protein amyloid fibrils and the aroma molecule: hydrophobic interactions dominated for SAFs, van der Waals forces and hydrogen bonds were primary for PAFs, while electrostatic interactions were predominant for RAFs and GAFs. This research provides a theoretical basis for the design and screening of aroma stabilization in plant-based meat, holding significant application value for improving the flavor quality of plant-based foods.
Abstract Environmentally sustainable and functional food-packaging systems are increasingly being explored as platforms for the stabilization and controlled delivery of food bioactives. In this study, a multifunctional packaging film with pH-responsive properties was developed using poly(vinyl alcohol) and chitosan as the polymeric matrix. The film was enriched with thyme essential oil (TO) encapsulated in ZIF-8 nanostructures (ZIF-8@TO) and incorporated with red cabbage anthocyanin (RCA) to fabricate PCR/Z@T films for blueberry preservation. The incorporation of ZIF-8@TO and RCA imparted multiple functional properties to the developed films, including antibacterial, antioxidant, UV-blocking, and pH-responsive characteristics. The nanocomposite film effectively inhibited the growth of foodborne pathogens, including Escherichia coli, Staphylococcus aureus, Bacillus subtilis, and Pseudomonas aeruginosa, with the PCR/Z@T-1.6% film exhibiting the most pronounced antibacterial performance among the tested formulations. The incorporation of ZIF-8@TO and RCA into the polymer matrix significantly improved the mechanical properties of the films, achieving a tensile strength of 49 MPa and an elongation-at-break of 39%. In addition, the PCR/Z@T-1.6% film exhibited high antioxidant activity, with a free-radical scavenging activity of 79.84%, as well as desirable UV-blocking capability, pH-responsiveness color-changing properties, and soil-disintegration behavior. In the blueberry preservation study, the PCR/Z@T-1.6% film delayed visible deterioration and decay and helped maintain selected quality attributes of blueberries for up to 10 days at 25 °C. These findings demonstrate multifunctional performance combining active packaging properties with pH-responsive color-changing behavior, highlighting the potential of the developed film for postharvest preservation of fresh blueberries.
Abstract Intestinal dysbiosis and oxidative stress are increasingly linked to chronic diseases, making functional foods with antioxidant properties promising options for disease prevention. This study investigated the potential intestinal health benefits of spray-dried microencapsulated (SDM) caimito (Chrysophyllum cainito) pulp as a functional ingredient using the automated robotic intestinal system (ARIS) as an ex vivo gut microbiota model. While SDM caimito pulp resulted in a 2-fold enrichment of total phenolic content compared to the freeze-dried control (FDC), both treatments exhibited surprisingly limited antioxidant activity during simulated small intestine digestion, the primary site where absorption is typically expected. However, both treatments demonstrated significant antioxidant activity within the large intestine, suggesting that the bioactive metabolites are effectively released for interaction with the microbiome and evidence the bioactive potential of the polyphenols from caimito pulp in the colon. Furthermore, SDM caimito pulp proved to be superior to the FDC by offering a more effective and sustainable dual-modulatory functional effect, selectively promoting beneficial metabolic clusters while suppressing proinflammatory groups within the gut microbiota and resulting in a sustained increase in the production of n-butyric acid, a metabolite with significant health implications, whereas the administration of FDC only induced a temporary spike in this short-chain fatty acid (SCFA) concentration. These results position the SDM caimito pulp as a homogeneous, predictable, standardized ingredient and promising candidate for functional food development, offering a potential metabolic modulating effect (prebiotic-like) that should be validated in human clinical trials.
Abstract This study evaluated the potential reciprocal effects associated with interactions between lactic acid bacteria (LAB) with probiotic potential and two common microplastics, polyethylene terephthalate (PET) and poly(vinyl alcohol) (PVA), under controlled in vitro conditions. Bacterial growth, adhesion-related properties (autoaggregation, hydrophobicity, and coaggregation), safety-related traits (hemolytic activity and mucin degradation), antioxidant activity (ABTS scavenging and oxidative hemolysis inhibition), and anti-inflammatory activity (lipoxygenase and trypsin inhibition) were analyzed, along with structural and thermal changes in microplastics. Microplastic exposure did not affect bacterial growth (p > 0.05) but reduced autoaggregation and hydrophobicity (p < 0.05). None of the strains showed hemolytic activity, although mucin degradation increased. Antioxidant and anti-inflammatory activities decreased (p < 0.05). In addition, FTIR, thermal analysis, and microscopy revealed changes in the chemical composition, thermal behavior, and morphology of PET and PVA after interaction with LAB. Overall, microplastics modulate key probiotic-associated functions in LAB without compromising bacterial viability, while selected strains remain partially resilient and induce physicochemical changes in microplastic particles.
Abstract This study investigates the application of soybean oil organogels as cryoprotectants in frozen sourdough and their impact on the rheological and textural properties. Sourdoughs incorporating 0%, 5%, and 10% organogel were frozen for up to 28 days and evaluated through frequency sweep tests, texture analysis, and bread quality assessment. Results revealed that organogel addition significantly influenced sourdough viscoelasticity, with 5% organogel enhancing viscoelastic properties during a short frozen storage period and 10% organogel for longer storage. Textural analysis showed that organogels reduced stickiness and preserved firmness and cohesiveness over time, suggesting a protective effect against ice-crystal damage and moisture redistribution. Bread made with an organogel-supplemented sourdough exhibited improved specific volume, springiness, and lower firmness, particularly with 5% treatments. Pearson correlations demonstrated strong associations between the sourdough consistency and final bread texture. These findings suggest that organogels offer an unexplored application in frozen products, as a promising strategy to enhance frozen sourdough stability, maintain microbial functionality, and improve bread quality in frozen bakery applications.
Abstract Alfalfa (Medicago sativa) stands out among other green biomass for its environmental advantages and potential as a novel plant protein source. However, the high extent of proteolysis post-harvest due to endogenous proteases limits the feasible production of functional alfalfa protein ingredients. This study aimed to provide a comprehensive evaluation of the structural and functional properties of alfalfa protein, as impacted by protease inactivation, extraction conditions, and inherent differences in plant parts across two harvests. Protein extraction from alfalfa total herbage was significantly enhanced (P < 0.05) from 37 to 45% when double (15 min) solubilization at pH 7 was performed, where the second solubilization with fresh solvent (water) led to additional protein recovery. Protein polymerization, caused by the acid/thermal inactivation of proteases, hindered any further enhancement in protein extraction yield. Results demonstrated that protein extractability from alfalfa leaves was significantly higher than from stems. Regardless, the protease inactivation treatment resulted in protein denaturation and extensive polymerization that led to poor protein solubility across all alfalfa protein samples. In contrast, polymerization and intermolecular β-sheet contributed to strong gelation properties, namely of the protein isolated from leaf and total herbage, outperforming both commercial soy and pea protein isolates by forming strong gels at lower protein concentration (10% protein vs 15% and 20%, respectively). These results not only highlighted the potential of alfalfa as a source of functional protein but also emphasized the need to inactivate proteases while maintaining the integrity of the protein.
This study describes a potent hypoallergenic casein-polyphenol formula based on preclinical assays of serum samples from patients allergic to cow's milk proteins. Despite some variability among patients, results showed a significant IgE-binding reduction. This proof of concept indicates the reliability of altering the native structure and potential epitopes of allergens by natural polyphenols, consistent with previous studies monitoring amide bonding by vibrational spectroscopy. Structural predictions, binding pocket scouting, and molecular docking were used to explore the nature of the binding between polyphenols and casein isoforms. In silico modeling identified the interaction of polyphenol-protein hybrids with IgE-binding epitopes in α-S1, α-S2, and β-caseins, albeit only one in κ-casein, which provides a molecular basis for the clinically observed hypoallergenicity. Overall, preclinical analysis holds promise for oral immunotherapy to end food sensitivity and reduce the risk of life-threatening anaphylaxis. Parallel bioassays, however, with β-lactoglobulin, another cow's milk allergen, afforded promising results.
Abstract An active corrugated board packaging was developed using a fluting layer containing carvacrol, a bioactive compound from essential oils, and tested as a prototype to extend the shelf life of strawberries. The system employed a controlled-release mechanism based on a new diffusion-retarding method for carvacrol from an active fluting layer, combining nonbarrier and barrier paper liners. The release behavior from the active fluting layer was evaluated by SPME-GC-MS in a simulated packaging box using three different liner configurations: nonbarrier, barrier, and a combination of both, under controlled conditions (50% RH and 23 °C). The barrier paper acted as a diffusion-retarding layer, reducing carvacrol losses to the external atmosphere over 72 h. Moreover, liner papers, both nonbarrier and barrier, preserved the antifungal activity of the active corrugated board samples against Rhizopus stolonifer even after 14 days of storage at 25 °C and 50% relative humidity. Active corrugated boards with different liner configurations were tested for preserving strawberries. The physicochemical properties of strawberries (color, weight loss, pH, acidity, and soluble content) were evaluated when packed into the corrugated board samples. A hierarchical cluster analysis was conducted, providing an integrated view of the postharvest changes occurring in strawberries over 9 days. Furthermore, corrugated trays containing a combination of nonbarrier and barrier paper (NB/FEO/B) proved effective in prolonging the shelf life of strawberries.
Abstract Stingless bee honeys have attracted increasing scientific interest due to their distinctive chemical composition and biological potential, particularly because of the presence of bioactive metabolites associated with antioxidant and functional properties. However, despite the growing number of chromatographic studies involving these products, several stingless bee species from southern Brazil still lack detailed information regarding their metabolomic composition and antioxidant potential. Therefore, this study aimed to identify and quantify sugars and secondary metabolites through chromatographic analyses, as well as to evaluate the antioxidant potential of honeys produced by Borá (Tetragona clavipes), Jataí (Tetragonisca angustula), Mandaçaia (Melipona quadrifasciata), and Manduri (Melipona marginata). Sugar composition was determined by HPLC, metabolomic profiling by UHPLC-MS/MS, and antioxidant activity by the ABTS assay. Fructose, glucose, and sucrose were identified in all honey samples, with the highest fructose (38.745 ± 0.028 mg mL–1) and glucose (26.238 ± 0.171 mg mL–1) concentrations observed in Mandaçaia honey, whereas Borá honey presented the highest sucrose concentration (9.237 ± 0.021 mg mL–1). Metabolomic analysis enabled the detection of 24 compounds, including phenolic acids, flavonoids, aldehydes, and methylxanthines, such as caffeic acid, gallic acid, kaempferol, quercetin, rutin, caffeine, and theobromine. Among the 24 annotated metabolites, the highest concentrations were observed for p-coumaric acid (0.2343 ± 0.0047 μg g–1) and sinapic acid (0.2315 ± 0.0011 μg g–1) in Jataí honey, vanillic acid (0.2254 ± 0.0057 μg g–1) and salicylic acid (0.2174 ± 0.0110 μg g–1) in Mandaçaia honey, rutin (0.2077 ± 0.0106 μg g–1) in Borá honey, and theobromine (0.2012 ± 0.0057 μg g–1), also in Mandaçaia honey. The ABTS assay demonstrated promising antioxidant activity, with lower IC50 values observed for Manduri (166.68 ± 0.6 mg 100 g–1) and Mandaçaia (168.79 ± 1.2 mg 100 g–1) honeys. Overall, these findings highlight the chemical complexity, antioxidant potential, and functional relevance of stingless bee honeys, contributing to the valorization and characterization of products derived from Brazilian sociobiodiversity.
Abstract The characteristic goaty flavor of goat milk (GM) limits consumer acceptance and is associated with its fatty acid (FA) composition and volatile compound (VC) profile, both of which vary with dairy goat breed and fermentation strategy. This study evaluated the effects of cofermentation with Kluyveromyces marxianus SP-1 and a commercial lactic acid bacteria (LAB) starter on the FA composition and VC profiles of GM from Xinong Saanen and Guanzhong goats. Nonfermented and fermented milk samples were analyzed using GC-MS for FA composition and SPME-GC-MS for VC profiling. FA composition was expressed as the relative proportions of total identified FAs, whereas VCs were evaluated based on relative abundances. Significant breed-dependent differences in FA composition were observed (p ≤ 0.05), whereas fermentation induced only minor changes in FA profiles within the same breed. In contrast, cofermentation was associated with marked changes in VC profiles, including lower relative abundances of aldehydes and goaty-associated acids and higher relative abundances of alcohols and aroma-related esters associated with cheesy, buttery, fruity, and floral aroma characteristics. Multivariate analyses (HCA and PCA) further demonstrated clear separation of samples according to fermentation strategy, indicating distinct differences in volatile profiles among treatments. Because total FAs rather than free FAs were analyzed, and no yeast-only fermentation control was included, the results reflect overall FA composition and comparative changes in volatile profiles without distinguishing the specific contributions of K. marxianus SP-1 and the LAB starter. Overall, cofermentation with K. marxianus SP-1 and the LAB starter was associated with modified volatile profiles of fermented GM, whereas dairy goat breed exerted a stronger influence on FA composition than fermentation.
Abstract Avocado processing generates substantial agro-industrial residues with potential as sources of bioactive compounds. This study investigated defatted cake obtained from continuous-press oil extraction of Hass avocado pulp and peel as a feedstock for bioactive recovery. Microwave-assisted extraction using glycerol as a solvent was optimized through experimental design by varying glycerol concentration (40–90%), temperature (70–170 °C), and extraction time (7–23 min). Optimal conditions (170 °C, 70% glycerol, 7 min) produced significantly higher total phenolic content and antioxidant capacity than conventional extraction (p < 0.05). UPLC-HRMS/MS analysis enabled the putative identification of 55 compounds. Toxicity assessment using Galleria mellonella indicated low toxicity at 1033 mg GAE L–1. Sustainability evaluation using the Path2Green metric yielded a score of 0.595, demonstrating favorable environmental performance. These results highlight microwave-assisted glycerol-based extraction as an efficient and sustainable strategy for avocado byproduct valorization.
Abstract Litchi (L. chinensis Sonn.) is a perishable fruit that is vulnerable to oxidative browning and fungal infection. Herein, ferulic acid and natamycin were chosen as the antioxidant and antimycotic agents, respectively. To improve their water solubility, we used CD-MOF-1 to encapsulate ferulic acid. Meanwhile, natamycin was encapsulated with gum arabic and pullulan. The most homogeneous and stable natamycin nanocapsules were fabricated through stirring 0.5 mg/mL natamycin using 2.5% (w/v) gum arabic-pullulan (1:1, w/w, 1.25% each) in water. The main encapsulation mechanisms of ferulic acid and natamycin were electrostatic interactions between the carboxyl groups of ferulic acid and K+ ions from CD-MOF-1 and hydrophobic interactions between the macrocyclic lactone ring of natamycin and the protein part of gum arabic, respectively. In addition, pullulan was indispensable for stabilizing natamycin. The antioxidant and antifungal composite sol presented 99.85% oxidation inhibition and 79.06% mycelial growth inhibition and effectively delayed the oxidative browning and fungal decay on litchi pericarps.
Abstract Wheat seedlings are a flavonoid-rich cereal by-product with potential for hyperuricemia management. This study evaluated the hypouricemic activity of wheat seedling extracts and elucidated the mechanism. Wheat seedling ethanol extract (WE) showed markedly higher total flavonoid content than water extract (WW), corresponding to superior in vitro xanthine oxidase (XO) inhibition. In hyperuricemic mice, WE (250 mg/kg) reduced serum uric acid by 41% and ameliorated renal and hepatic injury and exhibited no observable toxicity. Purification of WE using AB-8 macroporous resin revealed that the WE eluate of the 40% ethanol fraction (WSEE-40%) with substantially enhanced XO inhibition, characterized as mixed-type reversible inhibition. Metabolomic analysis identified 258 flavonoids; among these, 188 were enriched in WSEE-40%. Mechanistically, the representative flavonoid saponarin bound XO at a single site via static quenching with hydrophobic interactions as the dominant driving force. These findings establish wheat seedling flavonoids as effective XO inhibitors and support valorization of this cereal by-product for functional food applications in hyperuricemia management.
Abstract Structural and functional modifications of common bean (Phaseolus vulgaris L.) protein were investigated using cold atmospheric plasma (CAP) and Maillard reaction (MR) with pectin. CAP treatment (20 kV, 1–5 min) significantly enhanced protein solubility and emulsifying activity. Conversely, MR (90 °C, 0.5–3 h) reduced solubility and foaming properties but improved gelling capacity, achieving the lowest gelation concentration (LGC) at 2–3 h of heating. Conformational shifts in secondary structures (α-helix, β-turn, and β-sheet) were confirmed by FTIR and correlated with protein unfolding and structural modifications, as characterized by SDS-PAGE. Zeta potential measurements indicated that CAP improved colloidal stability, whereas extended MR heating decreased stability. These findings demonstrate that CAP is an effective nonthermal tool for enhancing protein functionality, while MR is better suited for developing stable gel-based food matrices, lowering the LGC from 8% to 5%.
Abstract This study investigated the potential of solid-state fermentation using the fungus Geotrichum candidum G110 as a biological approach to modulate the functional properties of Mentha pulegium extracts, in comparison with conventional maceration. As a proof-of-concept study, the effects of fermentation on extraction yield, phytochemical composition, and biological activities were systematically evaluated to establish the feasibility of this biotransformation approach. HPLC-DAD analysis revealed chromatographic changes consistent with the deglycosylation of polyphenolic compounds, suggesting a conversion of glycosylated phenolics into their corresponding aglycone forms and the appearance of newly detected metabolites. While total polyphenol and flavonoid contents were found to decrease upon fermentation, the fermented extract (E+G) exhibited comparatively higher antioxidant and anti-inflammatory activities relative to the unfermented extract (E–G). The extraction yield increased by 45.4% (from 14.33 ± 0.57% to 20.83 ± 1.25%), the DPPH IC50 value decreased from 0.17 ± 0.02 to 0.09 ± 0.00 mg/mL, and the anti-inflammatory IC50 decreased from 0.392 ± 0.02 to 0.233 ± 0.04 mg/mL. These observations may be associated with the enhanced bioavailability of aglycone forms potentially generated through fermentation-driven deglycosylation, among other possible biotransformation mechanisms. Genotoxicity assays indicated no detectable genotoxic effects associated with the fermented extract, suggesting an acceptable safety profile for further investigation. These results demonstrate the potential of Geotrichum candidum G110 fermentation as a promising biotechnological approach to enhance the functional properties of Mentha pulegium extracts. However, further mechanistic and in vivo studies are required to confirm these preliminary findings and support potential applications in the pharmaceutical, cosmetic, and nutraceutical sectors.
Abstract In this work, the composite antibacterial film (PVA-OEO@CaCO3) was developed by combining porous calcium carbonate@oregano essential oil microspheres with poly(vinyl alcohol). The thickness, mechanical properties, light transmittance, and water vapor permeability were characterized. The film exhibited a smooth, uniform surface; increasing OEO@CaCO3 content raised thickness but reduced mechanical properties. Water vapor permeability dramatically decreased from 6.85 ± 0.26 to 5.15 ± 0.22 (×10–13·g·cm·cm–2·s–1·Pa–1), enhancing moisture retention. The film also blocked UV light effectively. Antibacterial tests showed sustained activity for 7 days, with slower reduction of inhibition zones compared to the control. Strawberry preservation trials demonstrated extended shelf life up to 7 days at room temperature.
Abstract The reuse of agro-industrial residues is a key strategy within circular economy models designed to promote sustainable production and consumption patterns. Jabuticaba is a tropical fruit rich in bioactive compounds; however, its peel is commonly discarded during industrial processing, leading to increased food waste and environmental impacts. In this context, this review provides a critical analysis of the sustainable valorization of jabuticaba peel as a high-value-added byproduct for the food industry. The peel contains a diverse array of antioxidant compounds, particularly natural pigments, which underscores its potential as a source of functional and coloring ingredients that can replace synthetic additives. Different extraction methods are reviewed, emphasizing environmentally friendly and scalable techniques for bioactive compounds recovery. Furthermore, the incorporation of jabuticaba-peel-derived compounds into food systems is examined, demonstrating their potential to enhance nutritional quality and oxidative stability. Despite these advantages, the susceptibility of phenolic compounds to degradation during processing and storage remains a major challenge. Therefore, innovative technological strategies, such as encapsulation, are emphasized as effective alternatives to improve compound stability and broaden industrial applicability. Overall, this review highlights the relevance of adopting sustainable and circular strategies for the valorization of fruit-processing residues.
