This study investigates the viability of cold-pressed beechnut oil cakes as sustainable substitutes for almond flour in macaron production, while exploring the influence of aged egg whites on the rheological and textural characteristics of the batter and final product. Beechnut oil cakes, both crude (CBKC) and thermally-treated (TTBKC), were incorporated in varying proportions (25%, 50%, 75%, and 100%) in macarons formulations. Variations in chemical composition between the two types of oil cakes were observed in the content of fat, protein, and carbohydrates. Following fat extraction of oil cakes applying Soxhlet extraction, the resultant oil was analyzed for fatty acid composition, which revealed a predominance of mono- and polyunsaturated fatty acids. Phenolic compounds identified in beechnut oil cakes comprise flavonols, hydroxybenzoic acids, ellagitannins, and gallotannins. Lutein is the most abundant carotenoid identified in oil cakes. Aging egg whites is critical for stable macaron shells; however, using additional egg whites reduced the batters' textural qualities compared to conventional formulations. All formulations presented elastic behavior, independent of variations in flour type and concentration. Almond complete replacement with thermally-treated beechnut oil cake flour, retains macaron textural qualities and exhibits similar hardness. The sensory evaluation indicates that the samples with 25% and 50% TTBKC substitution received the highest appreciation scores.

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.

Triple-negative breast cancer (TNBC) is an aggressive subtype with high heterogeneity, metastasis, and drug resistance, underscoring the need for new therapeutic strategies. Sea buckthorn berries, long used in traditional medicine, are rich in carotenoids with reported anticancer activity. To investigate their transcriptional effects, we treated BT-549 TNBC cells with a saponified lipophilic sea buckthorn berry extract (LSBE) and performed gene expression profiling using microarray (four independent replicates of treated, respectively, untreated cells). LSBE altered the expression of 330 protein-coding genes (111 downregulated, 219 upregulated; fold ratio ±1.5, adj. p < 0.05). ingenuity pathway analysis (IPA) revealed activation of cholesterol biosynthesis (z = 3.46, p = 2.7E-15) and ferroptosis (z = 0.78, p = 5.3E-09), while oxidative stress (z = -2.18, p = 3.4E-05) and cholesterol accumulation (z = -2.14, p = 3.4E-06) were inhibited. Gene set enrichment analysis (GSEA) further indicated upregulation of cholesterol homeostasis and mTORC1 signaling. Our findings suggest that carotenoid-enriched LSBE modulates key pathways related to cellular homeostasis, antioxidant defense, and apoptosis in TNBC. While limited to transcriptional profiling, this exploratory study provides a foundation for future functional validation of LSBE as a complementary TNBC therapeutic approach.

The search for broad-spectrum antimicrobial products that do not generate resistance upon multiple applications has led to increased scientific and clinical interest in ozonated oils. The aim of this preliminary study was to evaluate the physico-chemical structure and antimicrobial properties of 1–12 h ozonated extra virgin olive oil produced in a veterinary clinic with a medical-grade generator. Prolonging the ozonation time causes a decrease in the iodine index, followed by significant increases in viscosity, acidity index, and peroxide values (p < 0.001). Other similar studies using industrial generators obtained satisfactory clinical results at peroxide values between 335 and 3590 mEq O2/Kg. Contrary to these established minimum thresholds, we found that ozonated olive oil with a peroxide index of 184 and 224 mEq O2/Kg exhibits fungicidal and bactericidal effects, demonstrating significant differences (p < 0.05) between tested and control samples for strains such as Staphylococcus aureus, E. faecalis, and E. coli. The 12 h ozonated oil showed itself to be efficient in the treatment of a 3-year-old cat presenting a chronic infected wound. The results encourage more detailed investigations of the antimicrobial effect of ozonated oils obtained with medical-grade generators and their evaluation on bacterial strains isolated from different individuals, followed by clinical evaluations and standardization.

This study aimed to explore the phytochemical variability, nutrient composition, and bioactive profile of the edible mushroom species Craterellus cornucopioides with specimens originating from Romanian flora. Its nutritional profile, including its proximate composition and energy value, was determined using standardized analytical methods. The mean contents of total polyphenols and caffeic acid derivatives, quantified by spectrophotometric assay, were established. HPLC–DAD–ESI+ analysis enabled the identification and quantification of individual phenolic constituents. Its antioxidant potential was systematically assessed using the following in vitro complementary assays: FRAP, ABTS, CUPRAC, DPPH, and ORAC. Antimicrobial activity was evaluated in vitro against MSSA, MRSA, Bacillus cereus, Enterococcus faecalis, Listeria monocytogenes, Escherichia coli, Pseudomonas aeruginosa, and Candida albicans using well diffusion, broth microdilution, and anti-biofilm assays. The high amounts of polyphenols, including gentisic acid and protocatechuic acid, underlined a biologically relevant phytochemical composition. In fact, all tested extracts and, in particular, CE3 extract consistently displayed strong antioxidant properties, as indicated by five complementary in vitro tests (FRAP, ABTS, CUPRAC, DPPH, and ORAC). In addition, CE1-4 extracts expressed in vitro antimicrobial potential towards all tested organisms except for Pseudomonas aeruginosa. Our results underscore C. cornucopioides’ nutritional, antioxidant, and antimicrobial potential, thus supporting its classification as an edible but under-explored mushroom species with promising applications in both the food and pharmaceutical industries.

Background: Liposomes and, more recently, structured nanolipid particles have demonstrated effectiveness as carriers for delivering hydrophilic or lipophilic anticancer agents, enhancing their biocompatibility, bioavailability, and sustained release to target cells. Objective: Herein, four doxorubicin formulations—comprising either the acidic or neutral form—were encapsulated into liposomes (Lipo) or nanostructured lipid carriers (NLCs) and characterized in terms of size, entrapment efficiency, morphology, and effects on two cancer cell lines (melanoma B16-F10 and breast carcinoma Walker 256 cells). Methods and Results: While liposomal formulations containing acidic doxorubicin displayed IC50 values ranging from 1.33 to 0.37 µM, NLC-based formulations, particularly NLC-Doxo@Ac, demonstrated enhanced cytotoxicity with IC50 values as low as 0.58 µM. Neutral Doxorubicin demonstrated lower cytotoxicity in both the nanoformulations and cell lines. Differences were also observed in their internalization patterns, cell-cycle impact, and apoptotic/necrotic effects. Compared to liposomes, NLCs exhibited distinct internalization patterns and induced stronger cell-cycle arrest and necrosis, especially in melanoma cells. Notably, NLC-Doxo@Ac outperformed liposomal counterparts in melanoma cells, while liposomal formulations showed slightly higher efficacy in Walker cells. Early and late apoptosis were more pronounced in Walker cells, whereas necrosis was more prominent in melanoma B16-F10 cells, particularly with the nanolipid formulations. Conclusions: These results correlated positively with cell-cycle measurements, highlighting the potential of NLCs as an alternative to liposomes for the delivery of neutral or acidic doxorubicin, particularly in tumor types that respond poorly to conventional formulations.

Rose cultivars represent a source with potential for therapeutical applications due to the high content in bioactive phytochemicals, including phenolic derivatives and lipophilic compounds, such as carotenoids. Anthocyanins, a phenolic subclass, represent the major compounds responsible for the colors of roses. In this study, we have aimed to extract, separate, and identify the anthocyanin compounds found in the petals of 25 different rose cultivars. High performance liquid chromatography followed by electrospray ionization mass spectrometry (HPLC-ESI-MS) was used to separate, identify and quantify the individual anthocyanins. The results showed the presence of 9 anthocyanin compounds, whereas the total anthocyanin content of rose cultivars ranged from 20.267-1206.841 mg/100 g FW, from which cyanidin-caffeoyl-glucoside was the most quantitatively represented anthocianin, followed by cyanidin-glucoside and pelargonidin-glucoside. In addition to this, the antioxidant activity was applied using the established DPPH in vitro method (1403 ± 301-304 ± 37 µmol TE/g FW), as well as the total phenolic content (2600±452-208±23 mg GAE/100 g FW) and the total flavonoid content (160±23-705±49 mg QE/100 g FW). Among the evaluated cultivars, the highest content in anthocyanin was determined for the ‘Amalia’ cultivar. Between the 25 rose cultivars analyzed, the varieties ‘Amalia’, ‘Foc de tabără’, ‘Fruhrot’, and ‘First Red’ followed as being the richest in anthocyanins content and the lowest values were recorded for the varieties ‘Jimini Cricket’, ‘Cri-Cri’, ‘Fortuna’, and ‘Zburlici’. The same trend was observed for the total phenolic and total flavonoid content but also the antioxidant activity. The importance of analyzing anthocyanin content in different rose varieties came from the use of anthocyanins as natural dyes, having potential pharmaceutical ingredients that give various beneficial health effects.

Hawthorn (Crataegus monogyna) berry is a horticultural product containing antioxidants and pigments. Its extract can be used as a food dye and antioxidant in food engineering. The aim of present study is to research the effects of different possible conditions (temperature, pH, interacting ions, and storage conditions) on the color and antioxidant capacity of hawthorn berry extract. Color was assessed by monitoring the CIELab parameters, while antioxidant capacity was measured using the reaction with ABTS and DPPH radicals. The total phenolic content in berry powder was 1146 mg GAE/100 g and the main polyphenols identified by HPLC were epicatechin, ferulic acid methyl ester, catechin, procyanidins B1 and B2, and various phenolic acids. The main carotenoids, also quantified by HPLC, were mutatoxanthin, lutein, α-cryptoxanthin, β-cryptoxanthin, cis-β-carotene, all-trans-β-carotene, and lycopene. The values of the overall color difference suggest that storage affected the color of the hawthorn extract more than any of the thermal treatments. Alkaline pH values affected color by changing the blue/yellow component, but also luminosity and the green/red parameter. The antioxidant capacity decreased in acidic and neutral media and increased in mildly alkaline media at pH 8.1. The possible presence of interacting salts as potassium nitrate and sodium chloride did not produce any significant changes in antioxidant capacity, while calcium chloride lowered it, but only at 0.001 M. The interaction with the studied salts had little effect on the extract’s color. The obtained results demonstrated that hawthorn berry extracts can be used in the food industry as natural dyes, as it was proven to have very good antioxidant capacity and color stability after different thermal, pH, interacting salt, or storing conditions.

Bee products and natural oils are appreciated due to their beneficial effects on health, which are strongly related to several pharmacological and biological activities. The present study aimed to assess the bioactive potential of two bee products with the addition of natural oils, the first product consisting of honeydew honey, soft propolis extract and Thymus sp. (thyme) essential oil, whereas the second product comprises honeydew honey and Hippophae rhamnoides L. (sea buckthorn) oil. In order to reach the proposed goal, the following analyses were carried out: determination of the physico-chemical parameters of the honeydew honey sample, used as a common basis for the two products; compositional analysis of sea buckthorn oil (total carotenoids, fatty acids, tocopherols, sterols) and thyme essential oil (organic compounds); evaluation of the total polyphenols and flavones/flavonols content; evaluation of the antioxidant capacity (DPPH and FRAP methods). The results highlighted the superior quality and compliance with the legal framework of the honeydew honey sample and natural oils. Moreover, the two investigated products exhibited a rich content of bioactive compounds as well as good antioxidant activity.

Carotenoids, the natural pigments that confer the bright orange color of sea buckthorn berries, are also associated with several health benefits, such as antioxidant activity and skin and eye protection. Due to their lipophilic nature and localization, carotenoids are largely retained in the sea buckthorn pomace (SBP) resulting from juice production. Carotenoids from SBP (70.03 mg/100 g DW), extracted and characterized by HPLC-PDA, contained zeaxanthin (free and esterified) and beta-carotene as major compounds. The SBP carotenoids-enriched sunflower oil was further encapsulated in Ca-alginate hydrogel beads (98.4% encapsulation efficiency) using ionotropic gelation. The hydrogel beads were characterized by confocal laser scanning microscopy and scanning electron microscopy. Fairly good stability (>64%) of the encapsulated carotenoids in the alginate hydrogel beads during storage (30 days, 4 °C and 25 °C) was found, with zeaxanthin esters being the most stable compounds, for all the experimental conditions. The bioaccessibility of the total carotenoids (INFOGEST protocol) was 42.1 ± 4.6% from hydrated, and, respectively, 40.8 ± 4% from dehydrated SBP alginate hydrogel beads. The addition of yogurt to the dehydrated hydrogel beads had a positive effect on the bioaccessibility of free and esterified zeaxanthin, but not on that of the carotenes. In conclusion, SBP is a valuable source of carotenoids which can be protected by encapsulation in alginate hydrogel beads, thus still retaining a good bioaccessibility.

The present study aimed to investigate the chemical content of Romanian juneberries (Amelanchier lamarckii), their effect on antioxidant and enzyme inhibition activities, and their bioaccessibility after simulated in-vitro digestion. In Amelanchier lamarckii extract (AME), 16 polyphenolic compounds were identified by LC-ESI+-MS analysis. The most representative compounds found in the extract were cyanidin-galactoside, 3,4-dihydroxy-5-methoxybenzoic acid, feruloylquinic acid, and kaempferol, all belonging to the anthocyanins, phenolic acids, and flavonols subclasses. The polyphenols of AME exert quenching abilities of harmful reactive oxygen species, as the CUPRAC antioxidant assay value was 323.99 µmol Trolox/g fruit (FW), whereas the FRAP antioxidant value was 4.10 μmol Fe2+/g fruit (FW). Enzyme inhibition assays targeting tyrosinase (IC50 = 8.843 mg/mL), α-glucosidase (IC50 = 14.03 mg/mL), and acetylcholinesterase (IC50 = 49.55 mg/mL) were used for a screening of AME’s inhibitory potential against these key enzymes as a common approach for the discovery of potential antidiabetic, skin pigmentation, and neurodegenerative effects. The screening for the potential antidiabetic effects due to the α-glucosidase inhibition was performed in glucose-induced disease conditions in a human retinal pigmented epithelial cell experimental model, proving that AME could have protective potential. In conclusion, AME is a valuable source of phenolic compounds with promising antioxidant potential and metabolic disease-protective effects, warranting further investigation for its use in the nutraceutical and health industries.

This study evaluated the impact of the encapsulation of sea buckthorn and grape pomace extracts in liposomal formulations on the retention and release of bioactive compounds and their antioxidant activity. The profile and composition of lipophilic extracts of sea buckthorn and hydrophilic extracts of grape pomace were analyzed. Encapsulation efficiency, retention rate, and the content of bioactive compounds encapsulated in liposomal formulations prepared in two media—water and ethanol—were evaluated. The encapsulation efficiency varied between 84 and 90%, indicating the superior encapsulation of the bioactive compounds. The retention rate varied between 79 and 86%, which indicated the stability of the liposome-encapsulated compounds over time. The antioxidant activity of the encapsulated samples was determined in vitro, under the conditions of gastric (pH 1.8) and intestinal (pH 8.2) digestion, in relation to the non-encapsulated extracts. The antioxidant activity of both liposomal formulations was higher than that of the nonencapsulated extracts during gastric digestion. Moreover, an increase over time in the antioxidant activity, expressed as % DPPH inhibition, was observed for all samples, with around 90% DPPH inhibition for non-encapsulated extracts and 92% for the encapsulated extracts, demonstrating the stability of bioactive compounds in acidic pH. Oppositely, when exposed to intestinal simulated digestion (alkaline pH), the antioxidant activity decreased over time to around 24% DPPH inhibition for both encapsulated and nonencapsulated extracts. These results provide a foundation for the further development and application of liposomal delivery systems in functional foods.

Rose cultivars represent a source with potential for therapeutical applications due to the high content in bioactive phytochemicals, including phenolic derivatives and lipophilic compounds, such as carotenoids. Anthocyanins, a phenolic subclass, represent the major compounds responsible for the colors of roses. In this study, we have aimed to extract, separate, and identify the anthocyanin compounds found in the petals of 25 different rose cultivars. High performance liquid chromatography followed by electrospray ionization mass spectrometry (HPLC-ESI-MS) was used to separate, identify and quantify the individual anthocyanins. The results showed the presence of 9 anthocyanin compounds, whereas the total anthocyanin content of rose cultivars ranged from 20.267-1206.841 mg/100 g FW, from which cyanidin-caffeoyl-glucoside was the most quantitatively represented anthocianin, followed by cyanidin-glucoside and pelargonidin-glucoside. In addition to this, the antioxidant activity was applied using the established DPPH in vitro method (1403 +/- 301304 +/- 37 mu mol TE/g FW), as well as the total phenolic content (2600 +/- 452-208 +/- 23 mg GAE/100 g FW) and the total flavonoid content (160 +/- 23-705 +/- 49 mg QE/100 g FW). Among the evaluated cultivars, the highest content in anthocyanin was determined for the 'Amalia' cultivar. Between the 25 rose cultivars analyzed, the varieties 'Amalia', 'Foc de tab & abreve;r & abreve;', 'Fruhrot', and 'First Red' followed as being the richest in anthocyanins content and the lowest values were recorded for the varieties 'Jimini Cricket', 'Cri-Cri', 'Fortuna', and 'Zburlici'. The same trend was observed for the total phenolic and total flavonoid content but also the antioxidant activity. The importance of analyzing anthocyanin content in different rose varieties came from the use of anthocyanins as natural dyes, having potential pharmaceutical ingredients that give various beneficial health effects.

The problem of food with functional ingredients, characterized by low energy intake and a variety of phytonutrients with biological activity, is one of the concerns of the population. The objectives of this study were to investigate the effect of pumpkin powder and its bioactive components on the quality, color and textural properties of shortbread cookies. In the drying process of pumpkin powder (Cucurbita moschata) at 60 ± 2 °C, the physicochemical parameters did not change significantly in relation to fresh pulp. The chromatic parameters L*, a* and b* showed that the pumpkin powder was brighter than the pulp, with a greater presence of yellow pigments. Pumpkin powder presented a rich source of bioactive compounds (polyphenols flavonoids, carotenoids) with an antioxidant potential of 161.52 mmol TE/100 g DW and 558.71 mg GAE/100 g DW. Antimicrobial activity against Gram-positive (Staphylococcus aureus, Bacillus cereus), Gram-negative (Escherichia coli, Salmonella Abony and Pseudomonas aeruginosa) bacteria and high antifungal activity against Candida albicans were attested. The sensory, physicochemical, texture parameters and color indicators of shortbread cookies with yellow pumpkin powder (YPP) added in a proportion of 5–20% were analyzed. The optimal score was given to the sample of 15% YPP. The use of 15–20% YPP contributed to improved consistency due to the formation of complexes between starch and protein.

The Arieş River (Western Romania) represents one of the most important affluents of the Mureş River, with great significance in the Mureş Tisza basin. The environmental quality of the Arieş basin is significantly affected by both historic mining activities and contemporary impacts. Thus, an evaluation of the effects of the main contaminants found in water (organochlorine pesticides—OCPs, monocyclic aromatic hydrocarbons—MAHs, polycyclic aromatic hydrocarbons—PAHs, and metals) on cyanobacteria and plants was performed. Among OCPs, hexachlorocyclohexane isomers, dichlorodiphenyltrichloroethane, and derivatives were detected in plants while admissible concentrations were detected in water. Among MAHs, high levels of benzene were detected both in water and in plants. The levels of PAHs exceeded the allowable values in all samples. Increased concentrations of metals in water were found only at Baia de Arieş, but in plants, all metal concentrations were high. The pH, nitrates, nitrites, and phosphates, as well as metals, pesticides, and aromatic hydrocarbons, influenced the physiological characteristics of algae, test plants, and aquatic plants exposed to various compounds dissolved in water. Considering that the Arieş River basin is the site of intense past mining activities, these data provide information about the impact on water quality as a consequence of pollution events.

The antimicrobial and antioxidant effects of plant extracts are well known, but their use is limited because they affect the physicochemical and sensory characteristics of products. Encapsulation presents an option to limit or prevent these changes. The paper presents the composition of individual polyphenols (HPLC–DAD-ESI-MS) from basil (Ocimum basilicum L.) extracts (BE), and their antioxidant activity and inhibitory effects against strains of Staphylococcus aureus, Geobacillus stearothermophilus, Bacillus cereus, Candida albicans, Enterococcus faecalis, Escherichia coli, and Salmonella Abony. The BE was encapsulated in sodium alginate (Alg) using the drop technique. The encapsulation efficiency of microencapsulated basil extract (MBE) was 78.59 ± 0.01%. SEM and FTIR analyses demonstrated the morphological aspect of the microcapsules and the existence of weak physical interactions between the components. Sensory, physicochemical and textural properties of MBE-fortified cream cheese were evaluated over a 28-day storage time at 4 °C. In the optimal concentration range of 0.6–0.9% (w/w) MBE, we determined the inhibition of the post-fermentation process and the improvement in the degree of water retention. This led to the improvement of the textural parameters of the cream cheese, contributing to the extension of the shelf life of the product by 7 days.

The objective of the present study was to investigate the effect of the addition of lipids with different origin and unsaturation degree on the bioaccessibility of major carotenoids from raw baby spinach leaves. The standardized INFOGEST protocol of static in vitro digestion was applied to determine the bioaccessibility of lutein and β-carotene from baby spinach, before and after the addition of avocado pulp (5% and 10%) and sour cream (10% and 20%), as lipid sources. Baby spinach leaves, avocado fruits and sour cream were characterized in terms of carotenoid composition, lipid content and fatty acids profile by C30-HPLC-DAD and GC-MS. The bioaccessibility of lutein was lower (7.1%) than that of β-carotene (9.05%) from unsupplemented baby spinach leaves. Addition of avocado and sour cream determined a significant decrease of lutein bioaccessibility, especially in the case of high concentration of sour cream (20%). Oppositely, the bioaccessibility of β-carotene was increased by the addition of both lipid sources, at both concentrations, with a significant improvement for 10% sour cream, from 9.05% to 13.28%. Generally, the highest amount of lipid did not result in better bioaccessibility of carotenoids.

Sunflower oil (Helianthus annuus) contains a rich concentration of polyunsaturated fatty acids, which are susceptible to rapid oxidative processes. The aim of this study was to evaluate the stabilizing effect of lipophilic extracts from two types of berries, sea buckthorn and rose hips, on sunflower oil. This research included the analysis of sunflower oil oxidation products and mechanisms, including the determination of chemical changes occurring in the lipid oxidation process via LC-MS/MS using electrospray ionization in negative and positive mode. Pentanal, hexanal, heptanal, octanal, and nonanal were identified as key compounds formed during oxidation. The individual profiles of the carotenoids from sea buckthorn berries were determined using RP-HPLC. The influence of the carotenoid extraction parameters ascertained from the berries on the oxidative stability of sunflower oil was analyzed. The dynamics of the accumulation of the primary and secondary products of lipid oxidation and the variation of the carotenoid pigment content in the lipophilic extracts of sea buckthorn and rose hips during storage demonstrated good stability at 4 °C in the absence of light for 12 months. The experimental results were applied to mathematical modeling using fuzzy sets and mutual information analysis, which allowed for the prediction of the oxidation of sunflower oil.