ABSTRACT The current study examined the phytochemical composition and biological activities of Vachellia tortilis subsp. raddiana , a medicinal plant that remains understudied in Morocco. The antioxidant and antihyperglycemic activities of hydroethanolic leaf extract and aqueous gum extract were assessed; the two extracts markedly differed in their polyphenolic compound, with the leaf extract showing higher levels of total phenols (40.381 ± 0.124 mg GAE/g DW), flavonoids (71.351 ± 0.233 mg RE/g DW), and tannins (3.211 ± 0.021 mg CE/g DW). In the DPPH, ABTS, and FRAP assays, this higher phenolic content was associated with stronger antioxidant activity (IC 50 = 0.032 ± 0.002 mg/mL; IC 50 = 0.177 ± 0.002 mg/mL; and 42.783 ± 0.301 mg TE/g DW, respectively), whereas the gum extract demonstrated lower antioxidant capacity. Additionally, a stronger antihyperglycemic potential was suggested by the higher α‐amylase inhibitory activity of the hydroethanolic leaf extract (IC 50 = 0.379 ± 0.002 mg/mL) compared with the aqueous gum extract (IC 50 = 0.461 ± 0.001 mg/mL). Several bioactive chemicals were found in both extracts by phytochemical analysis using HPLC‐DAD‐ESI‐MS/MS, which could be responsible for the biological activities that were observed. Overall, these findings highlight the potential of V. tortilis as a source of natural compounds with antioxidant and antidiabetic properties. Further investigations are required to better understand the mechanisms involved and to support its possible therapeutic applications in the management of hyperglycemia.
ABSTRACT Dietary protein fortification enhances bakery nutrition, but its impact on dough mechanics remains unclear. To address this, 432 formulations were designed using eight proteins (up to 70.6% substitution), seven lipid configurations, and salt, with water adjusted (38%–159% baker's percentage). Texture profile analysis (10 mm compression distance) and dynamic rheometry (0.1–80 Hz at 0.5% strain) yielded 19 continuous and tertile‐discretized mechanical target variables. Parallel regression and classification workflows were developed to predict continuous values and tertile‐defined categories (low, medium, and high). Models included Ridge regression for continuous prediction, logistic regression for classification, and Random Forest and Gradient Boosting for both tasks, with performance evaluated using five‐fold cross‐validation. Both paradigms generally predicted rheological properties with higher accuracy ( R 2 up to 0.87, classification accuracy up to 89.3%) than textural attributes ( R 2 up to 0.78, accuracy up to 82.9%). Permutation importance revealed that soy protein, a pea‐quinoa blend, and bread flour were leading predictors, whereas lipids and salt showed low average predictive weight. Rheological regression models required eight to 10 predictors to retain ≥ 90% of full‐model R 2 , whereas hardness, gumminess, chewiness, and resilience required four. Casein's normalized predictive importance was 42.1% higher in classification than in regression, indicating task‐dependent relevance. Rather than demonstrating biophysical causation, this research establishes an internally validated predictive framework. These findings advance formulation science by offering a mathematical basis to quantitatively screen and rationally design composite dough formulations. This predictive tool may support high‐plant‐protein food development by prioritizing formulations for experimental testing within the investigated domain.
ABSTRACT Bigels (BGs) composed of chitosan (CS)/sodium caseinate (Na‐Cas) hydrogel (HG) and soy lecithin (L)/beeswax (BW) oleogel (OG) were developed as carriers for ferulic acid (FA). The effects of BW concentration and CS: Na‐Cas ratio on FA delivery were investigated. Increasing BW reduced swelling, with the CS‐dominant sample (BG4, 7% BW, 100:0 CS: Na‐Cas) showing the lowest swelling due to its hydrophobic network. Rheological tests suggested shear‐thinning and gel‐like behavior ( G ′ > G ″, tanδ < 1), enhanced by higher BW and CS. Also, FTIR spectra revealed synergistic interactions between HG and OG phases, while SEM showed dense, homogeneous morphology in CS/BW‐rich BGs. In addition, release studies indicated that BW limited FA release. In the gastric phase, CS concentration correlated positively with release, whereas Na‐Cas showed a negative correlation. In contrast, in the intestinal phase, higher CS reduced release, while Na‐Cas enhanced it. These findings demonstrate BGs' structural tunability for controlled FA delivery in food matrices.
ABSTRACT Eggshell waste, a byproduct of global egg production, is a calcium‐rich secondary resource whose disposal creates environmental and resource recovery challenges. This review critically integrates current knowledge on the composition of the mineral shell and eggshell membrane, pretreatment and conversion routes, resulting material properties, and applications in food, biomedical, environmental, agricultural, and industrial systems. Eggshells predominantly consist of calcium carbonate (CaCO 3 ), whereas the membrane contains collagenous proteins, glycosaminoglycan, and other matrix proteins. Cleaning, heat treatment, grinding, calcination, sol–gel conversion, mechanochemical synthesis, microwave‐assisted processing, and microbial bioprocessing can produce eggshell powder, CaO, calcium phosphate bioceramics, adsorbents, catalysts, and composite fillers with application‐dependent properties. Evidence supports calcium fortification with appropriately processed eggshells, experimental use of eggshell‐derived hydroxyapatite and β‐tricalcium phosphate in scaffolds or drug delivery systems, and applications in adsorption, catalysis, mineral fillers, and soil amendment. However, most routes remain at the laboratory or pilot scale, and the environmental superiority of green processes is rarely established by life cycle assessment. Feedstock variability, sanitation, process standardization, energy and chemical demand, regulatory classification, clinical validation, and consumer acceptance remain major barriers. By linking composition, processing, material performance, evidence maturity, and translation requirements, this review identifies priorities for safe and scalable eggshell waste valorization.
ABSTRACT This study employed live‐cell imaging and nuclear magnetic resonance (NMR) spectroscopy to investigate the microbiological and metabolic changes occurring during the fermentation of B. monosperma (Palash) flower kombucha. Throughout the 14‐day fermentation period, live‐cell imaging enabled direct visualization of SCOBY development, showing the progressive formation of a dense and interconnected network of cellular and aggregate structures. Semi‐quantitative ImageJ analysis showed marked increases in image‐derived surface coverage, particle count, and aggregate size, consistent with active fermentation. Complementary 1 H and 13 C NMR analyses revealed fermentation‐associated changes in the chemical composition of both green tea kombucha (GTK) and Palash flower kombucha (PFK). These included alterations in carbohydrate‐ and glycoside‐associated resonances and the appearance of additional signals consistent with microbial transformation of tea constituents. Fermentation also produced significant physicochemical and antioxidant changes. The pH decreased from 6.0–6.2 to 2.90 and 2.88, while titratable acidity increased to 1.87% and 1.73% in GTK and PFK, respectively. Total soluble solids decreased from 11.6–11.9 Brix to 5.0 Brix in GTK and 6.5 Brix in PFK. In PFK, DPPH radical‐scavenging activity increased from 60.93% to 80.41%, total phenolic content increased from 128.99 to 263.24 mg GAE/L, and total flavonoid content reached 94.74 mg QE/L. Overall, fermentation improved the physicochemical properties, antioxidant capacity, and chemical composition of Palash flower kombucha, highlighting its potential as a functional fermented beverage.
