Curcumin is a polyphenolic compound isolated from Curcuma longa, which is widely recognized for its therapeutic properties: particularly its strong anti-inflammatory and antioxidant activities. However, its practical incorporation into functional foods, especially aqueous dairy beverages, is severely hindered by its extremely low water solubility, poor chemical stability (notably at the near-neutral pH of milk), and very limited oral bioavailability. This review provides a critical synthesis of the literature published in the last two decades, with a focus on the development and application of food-grade oil-in-water (O/W) nanoemulsions to advanced colloidal delivery systems. It covers the fundamental principles of nanoemulsion formulation, including the selection of the oil phase, surfactants, and stabilizers, as well as both high-energy and low-energy fabrication techniques. It further examines the integration of these nano-delivery systems into dairy matrices (milk, yogurt, cheese), highlighting key interactions between nanoemulsion droplets and native dairy constituents such as casein micelles and whey proteins. Critically, findings indicate that nanoencapsulation not only enhances curcumin’s solubility but also protects it from chemical degradation during industrial processes, including pasteurization and sterilization. Moreover, the dairy matrix structure plays a key role in modulating curcumin bioaccessibility, with fortified products frequently exhibiting enhanced stability, shelf life, and sensory attributes. Finally, key technological challenges addressed the heterogeneous global regulatory landscape surrounding biopolymers and future trends: most notably, the growing shift toward “clean-label” biopolymer-based delivery systems.

Truffles are fungi, usually globular and found underground, typically located using trained dogs. The most -consumed species belong to the genera Tuber, Terfezia, and Tirmania. Southern Italy produces both black and white truffles. Truffles are characterized by a short shelf life due to the loss of quality as a consequence of microbial spoilage and enzymatic browning. This work aimed at the taxonomic identification, by using a molecular approach, of three truffle species, such as Tuber mesentericum Vittad. (TM), Tuber borchii Vittad. (TB), and Tuber aestivum var. uncinatum Chatin (TU), collected from the Calabria region and the evolution of truffle’s quality parameters for 28 days in two storage conditions (under rice and vacuum). The total phenols content (TPC) and total flavonoids content (TFC), degradation kinetics, as well as antioxidant activity were also assessed. Generally, the vacuum packaging proved to be more effective in maintaining the sensory and nutritional quality of TB and TU, whereas the results for TM were more variable, showing greater sensitivity to microbial proliferation under anaerobic conditions. Kinetics results evidenced that the degradation of both TPC and TFC does not depend on the different preservation methods but on the species of truffle object of investigation. Principal Component Analysis does not allow us to establish the advantage of the vacuum preservation method compared to that under rice. Therefore, the use of rice as a matrix to be recovered at the end of the preservation process, edible and rich in truffle aroma, can represent an interesting aspect for the consumer.

In order to help optimize pesticide management and application strategies, we analyzed pesticide residues in thirty commercial and five regional apple cultivars from the same edaphoclimatic region in Portugal. Each sample was carefully divided into peel, pulp (mesocarp), and seeds. Analytical assessments were carried out utilizing a QuEChERS technique followed by LC-MS/MS, with 146 pesticide as targets. Regional cultivars tested confirmed for six different pesticide residues, ranging in concentrations from 0.01 to 1.46 mg/kg. However, there were nineteen compounds in the commercial samples, with concentrations ranging from 0.01 to 0.212 mg/kg. The comparison of 21 cultivars under controlled conditions improves the interpretation of residue data by establishing a clear correlation between the active substances sprayed and their presence in the fruit. Residues were predominantly concentrated in peel and seed fractions, while mesocarp tissues generally presented lower contamination levels, suggesting limited penetration of several compounds into the edible portion of the fruit. Differences in tissue distribution were associated with cultivar characteristics and physicochemical properties of the pesticides, particularly lipophilicity. The results obtained allow us to understand the distribution of pesticide residues in specific apple tissues and highlight the importance of residue monitoring systems to promote consumer safety and sustainable agricultural practices.

The global food industry is undergoing a major shift driven by increasing consumer demand for clean-label and naturally preserved foods. Fresh pasta is highly vulnerable to fungal damage because of its high water activity (aw > 0.85), typically ranging between 0.92 and 0.97, moderate to near-neutral pH (around 5.0–7.0), and nutrient-rich composition, all of which create favorable conditions for fungal growth during refrigeration, mainly by genera such as Penicillium and Aspergillus. Fungal contamination results in significant economic losses due to reduced product quality and poses potential health risks associated with mycotoxin production. Although conventional chemical preservatives are relatively effective in preventing spoilage, their use conflicts with clean-label trends and faces growing regulatory and consumer scrutiny. In this context, antifungal lactic acid bacteria (LAB) have emerged as a promising natural alternative for biopreservation. Several LAB strains, particularly those isolated from cereal-based environments (e.g., Lactobacillus plantarum and L. amylovorus), produce a broad spectrum of antifungal metabolites, including organic acids, phenylalanine-derived acids, cyclic dipeptides, and volatile compounds. These metabolites act synergistically to inhibit fungal growth through multiple mechanisms, such as cytoplasmic acidification, energy depletion, and membrane disruption. However, the application of LAB in fresh pasta production requires overcoming several challenges, including the scale-up from laboratory to industrial processes, the maintenance of metabolic activity within the complex pasta matrix, and the preservation of desirable sensory attributes. Furthermore, regulatory approval (GRAS/QPS status), economic feasibility, and effective consumer communication are crucial for successful commercial implementation. This review analyzes studies published over the past decade on fresh pasta spoilage and the antifungal activity of lactic acid bacteria (LAB), highlighting the progressive refinement of LAB-based biopreservation strategies. The literature demonstrates a transition from early descriptive studies to recent research focused on strain-specific mechanisms and technological integration. Overall, LAB-mediated biopreservation emerges as a sustainable, clean-label approach for extending the shelf life and safety of fresh pasta, with future developments relying on targeted strain selection and synergistic preservation strategies.

This study aimed to evaluate the effects of ultrasound treatment (UA), pasteurization (P), and their combination on juices from seven Citrus aurantium cultivars: Consolei, Fasciata, Listata, Crispifolia, Foetifera, Bizzarria, and Canaliculata. Both untreated and processed juices were analysed using high-performance liquid chromatography (HPLC) and physicochemical methods. The health-promoting properties were assessed by testing the inhibition of carbohydrate hydrolysing enzymes, and pancreatic lipase. Antioxidant activity was also measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2 '-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and Ferric Reducing Antioxidant Power (FRAP) assays. The combined use of ultrasound followed by pasteurization proved effective in enhancing the extraction and stabilization of bioactive compounds, thus improving the antioxidant and nutritional profiles of the juices. Hesperidin was identified as the predominant compound, with concentrations ranging from 176.4 to 1804.6 mg/L in untreated C. aurantium cv Foetifera and Consolei, respectively, followed by naringenin. Although the impact of pasteurization alone differed among cultivars, it generally led to a decrease in antioxidant activity and the ability to inhibit alpha-amylase, alpha-glucosidase and pancreatic lipase. Across all cultivars, combined ultrasound and pasteurization significantly increased (p < 0.01) phenolic and flavonoid levels compared to untreated juice, demonstrating a consistent treatment effect. The application of pasteurization alone reduced the antioxidant activity as well as the enzyme inhibitory activity but combining it with ultrasound assisted extraction led to significant recovery, with an increase of + 100.0 % in alpha-amylase inhibition and + 74.5 % in pancreatic lipase inhibition. Overall, the obtained results showed that ultrasound pre-treatment of juice is an effective method to improve the extraction of bioactive compounds and led to maintain high levels of these molecules even after the pasteurization process.

Conventional thermal pasteurization is widely applied to ensure the safety of fruit juices, although its impact on bioactive compounds and functional properties may vary according to cultivar. This study evaluated the effects of conventional pasteurization on physicochemical parameters, bioactive composition, antioxidant capacity, and enzyme inhibitory activities of juices obtained from five Sicilian Citrus grandis cultivars (Todarii, Maxima, Pyriformis, Chadock, and Terracciani). Total polyphenols, flavonoids, and carotenoids were quantified, while flavanone profiles were characterized by means of HPLC analysis. Antioxidant activity was assessed using DPPH, ABTS, FRAP, and β-carotene bleaching assays, and in vitro inhibitory activities against α-amylase, α-glucosidase, and pancreatic lipase were determined. Pasteurization led to cultivar-dependent reductions in total polyphenols (up to ~40%), flavonoids (up to ~45%), and carotenoids (up to ~25%), accompanied by decreased radical scavenging capacity and reducing power. Naringin was identified as the predominant flavanone, with thermal processing inducing both degradation and release phenomena depending on the cultivar. Fresh juices exhibited stronger enzyme inhibitory activities, particularly against α-amylase and α-glucosidase. Multivariate analysis discriminated against fresh and pasteurized juices, identifying phenolics as the main contributors to antioxidant capacity. Despite bioactive reductions, functional quality was partially preserved, supporting targeted cultivar selection for optimized industrial processing.

This study aimed to characterize and discriminate extra virgin olive oils (EVOOs) obtained from three Olea europea traditional Calabrian cultivars Sinopolese, Roggianella, and Ottobratica, through an integrated chemometric approach. A comprehensive analysis was conducted on their physicochemical parameters (free acidity, peroxide value, fatty acids), antioxidant properties evaluated by 1,1 diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS) tests, oxidative stability, tocopherol content, and detailed phenolic profiles determined by high-performance liquid chromatography with diode array detector (HPLC-DAD) method. Significant differences (p < 0.05) were observed among the cultivars for most variables, particularly in total phenols, α-tocopherol, and key phenolic markers. Roggianella showed the highest levels of total phenols and tocopherols, while Ottobratica was richer in phenolic acids and lignans. Sinopolese was distinguished by its unique content of secoiridoids and specific flavonoids. To explore data structure and varietal differentiation, multivariate statistical analyses were applied. Principal Component Analysis (PCA) explained 100

This study investigated gluten- and lactose-free cookies enriched with pomegranate seed flour (PSF, 5 and 10% w/w), a sustainable by-product of juice processing. LC-ESI/HRMS/MS analysis of PSF identified 36 bioactive compounds, mainly flavonoids, phenolic acids, hydrolysable tannins, and polar lipids. PSF incorporation significantly affected colour and texture, increasing friability, as evidenced by a reduction in breaking force from 35.37 N in the control cookie to 21.72 N in cookies enriched with 10% PSF, while maintaining good sensory acceptability. Total phenol (≈1.60–1.82 mg GAE/g) and flavonoid contents were only slightly affected by PSF addition; however, antioxidant activity markedly increased, with FRAP values rising from 55.8 to 67.82 μM Fe (II)/g and DPPH IC50 values decreasing from 31.38 to 12.72 μg/mL in the 10% PSF-enriched cookies. The enriched cookies inhibited pancreatic lipase, α-amylase, and α-glucosidase in a clear concentration-dependent manner and showed a reduced predicted glycaemic index (pGI 46.80 vs. 50.08 in the control). Multivariate analysis confirmed a clear dose-dependent effect of PSF on functional, textural, and sensory properties. Overall, pomegranate seed flour proved to be an effective upcycled ingredient for enhancing the functional profile of gluten- and lactose-free bakery products. Further studies using digestion models and in vivo or clinical approaches are needed to clarify the nutritional relevance and health effects of PSF-enriched foods.

Pecan nutshells (PNS), once considered agricultural waste, are now recognized as a sustainable source of natural antioxidants with potential therapeutic benefits against oxidative stress-related diseases. This narrative review synthesized evidence from the last decade, including predominantly in vitro and in vivo studies, with limited clinical evidence. PNS are particularly rich in polyphenols (gallic acid, ellagic acid, vanillic acid, catechins), with phenolic and flavonoid concentrations reported to be 5-20 times higher than those in the edible kernels. Their antioxidant actions involve free radical scavenging, metal chelation, enhancement of enzymatic defenses, and modulation of redox signalling. Preclinical findings suggest protective roles in cardiovascular disease, diabetes, neurodegeneration, and cancer, mediated through reduced lipid peroxidation, improved glucose metabolism, neuroprotection, and anticarcinogenic activity. However, variability in extraction methods, cultivar differences, and bioavailability issues remain major challenges. Standardized clinical studies are needed to validate the therapeutic potential of PNS as a sustainable antioxidant source.

BACKGROUND:The distribution of pesticide residues within fruit tissues is influenced by the physicochemical properties of the active substances and may vary among cultivars. Information on residue partitioning in different tissues of traditional pear cultivars remains limited. Therefore, this study evaluated the occurrence and distribution of pesticide residues in the peel, pulp, and seeds of six Portuguese regional pear cultivars and one commercial cultivar grown under identical edaphoclimatic conditions and subjected to the same phytosanitary treatments. RESULTS:Pesticide residues in peel, pulp, and seeds were evaluated by a validated QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) liquid chromatographic-mass spectrometric method. The distribution of residues was closely correlated with the physicochemical characteristics of the active compounds. Highly lipophilic chemicals with poor systemic mobility, such as pyriproxyfen and triflumuron, were largely deposited in peel, whereas moderately systemic compounds including fluopyram, chlorantraniliprole and trifloxystrobin were also discovered in seeds. In most cultivars, the peel was the primary residue reservoir, contributing around 85% of total residues, followed by seeds at 13% and pulp at 1%. The most often found pesticide was difenoconazole, followed by indoxacarb and pyriproxyfen. Differences between cultivars indicated that specific fruit characteristics may be involved in residue partitioning and retention patterns. CONCLUSION:The distribution of pesticide residues in pears is influenced by the physicochemical properties of the pesticide and the cultivar-specific variables Residues were mainly found in the peel and to a lesser level in the seeds, and the pulp was found to be little contaminated or uncontaminated. These results contribute to a better knowledge of residue behavior in pear cultivars and may assist future risk assessment, monitoring tactics, and residue management practices. © 2026 Society of Chemical Industry.

Due to the limited scientific exploration of Argania spinosa (L.) skeel husk, this study presents the first investigation of the metabolite profile of methanol and acetone extracts analyzed by liquid chromatography coupled with electrospray ionization and high-resolution multistage mass spectrometry (LC-ESI/HRMSMS). A total of 43 compounds, including hydroxycinnamic acid and flavonoid derivatives, saponins, and triterpenic acids, were identified, some of which have not been previously reported in this species. The total phenols (TPC) and flavonoids (TFC) content were spectrophotometrically determined. A multi-target approach was applied to investigate the antioxidant potential using 1,1-Diphenyl-2-picrylhydrazyl (DPPH), 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS), β-carotene bleaching, and Ferric Reducing Ability Power (FRAP) tests. Carbohydrate hydrolyzing enzymes and lipase inhibitory activities were also assessed. The acetone extract exhibited the highest TPC and TFC values, resulting in being the most active in β-carotene bleaching test with IC50 values of 26.68 and 13.82 µg/mL, after 30 and 60 min of incubation, respectively. Moreover, it was the most active against both α-glucosidase and α-amylase enzymes with IC50 values of 12.37 and 18.93 µg/mL, respectively. These results pointed out that this by-product is a rich source of bioactive phytochemicals potentially useful for prevention of type 2 diabetes and obesity.

The chemical profiles and potential anti-inflammatory, antioxidant, and anticancer activities of the aqueous extract and fractions of fresh Catalpa bignonioides fruits were studied. Iridoids, flavonoids, and phenolic compounds represent the main phytochemical classes. Nine of the ten iridoids detected are acyl-iridoids. Significant amounts of catalpol and catalposide were found. The antioxidant activity of iridoids was demonstrated by HPTLC analysis coupled with a DPPH derivatization and by applying four in vitro tests, such as DPPH, ABTS, FRAP, and the β-carotene bleaching test. C. bignonioides extract and fractions were also evaluated for their anti-cancer activity using in vitro models of colorectal cancer (HT29 and HCT166 cell lines), and focusing on the effect of the different fractions on inflammation and oxidative stress, key factors that drive the onset and progression of colon cancer.

ETHNOPHARMACOLOGICAL RELEVANCE:Plants contain various bioactive molecules that may promote human health by preventing the onset and progression of different illnesses, including cancer, diabetes, neurodegenerative conditions, and cardiovascular issues. Salvia species have been employed since ancient times in traditional medicine and for culinary use. AIM OF THE STUDY:Herein, four extracts from leaves of Salvia officinalis L., cultivated in Calabria (Italy) were obtained and quali- and quantitatively characterized, finding a high presence of bioactive compounds. The extracts were investigated for their biological activities, showing interesting antioxidant, anti-inflammatory and anticancer properties. In addition, all the extracts were tested for their potential regulation of some enzymes involved in neurological and neurodegenerative diseases, as MAO-A and B, AChE and BChE. Finally, the safety of the extracts was also investigated. MATERIALS AND METHODS:The extracts were obtained using conventional maceration and ultrasound-assisted extractions. The chemical characterization was achieved by the means of Ultra-High Performance Liquid Chromatography. The biological evaluation was performed by in vitro, direct enzymatic, fluorescence and cell-based assays. RESULTS:The chromatographic analysis indicated a high presence of bioactive compounds, which confer high ability in ROS scavenging, NO production inhibition and impacting breast cancer cells viability. In addition, all the extracts targeted some enzymes involved in neurological and neurodegenerative diseases, as MAO-A and B, AChE and BChE. Moreover, the extracts were found safe and with a low hepatotoxic toxicity. CONCLUSIONS:The present study demonstrated that the extracts from Salvia officinalis L. leaf, traditionally used for many puproses, possess various biological activities, regulating the oxidative stress and inflammation, reducing the growth of breast cancer cells and blocking some key enzymes involved in neurological diseases. The combined low toxicity and biological features reported in this work suggest a high potential of the studied extracts for the management of some pathological conditions and/or for the achievement of nutraceutical products.

The changes in lifestyle and eating habits among the population have led to a growing demand for fresh, ready-to-eat, minimally processed food products characterized by a long shelf life. To address this need, the food industry pays particular attention to the development of a new functional packaging strategy to ensure product safety, minimize environmental impact, and meet consumer expectations. In this context, the application of natural extracts and nanotechnology represents an innovative strategy to enhance food preservation and packaging, addressing challenges of sustainability, consumer demand for safer products, and the necessity for extended shelf life. In this perspective, we have analyzed and discussed several applications of nanoparticles conveyed with natural products to overcome traditional food processing technologies to increase shelf life and maintain product safety. A perusal analysis of the literature highlighted a lack of clarity regarding the safety and efficacy of these solutions as strategy in shelf-life extension applications. A further opaque picture arises from differing legislation across countries.

In recent years, Opuntia stricta (Cactaceae family) has garnered considerable attention due to its promising nutritional and medicinal properties. This study aims to investigate the chemical composition and bioactivity of Sicilian Opuntia stricta fruit pulp and seeds. Liquid chromatography–mass spectrometry analysis revealed the presence of betalain derivatives, especially isobetanin and betanin, as the main pigments in the freeze-dried pulp and its hydroalcoholic extract. Other constituents, namely, piscidic acid, isorhamnetin-3-O-glucoside, and isorhamnetin-3-O-rutinoside, were identified. Linoleic acid (41.95%) was the main abundant fatty acid followed by palmitic acid (19.32%) in the seed’s fixed oil as analyzed by gas chromatography–mass spectrometry. The antioxidant activity was assessed using a multi-target approach using 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power assay (FRAP), and β-carotene bleaching tests. The ABTS test showed greater sensitivity to the action of the samples with significant half-maximal inhibitory concentrations (IC50) of 13.24 and 14.82 mg/mL for the hydroalcoholic extract and the freeze-dried fruit pulp, respectively. Opuntia stricta’s extracts were also assessed for the carbohydrate-hydrolyzing enzyme and lipase inhibitory effect. The freeze-dried fruit pulp exhibited the highest effect against lipase (IC50 of 33.54 μg/mL). Collectively, our results contribute to the characterization of this traditionally consumed Sicilian edible plant and suggest its use as a source of bioactive compounds useful for the prevention of obesity linked to hyperglycemia.

Crithmum maritimum L. is a halophyte with antioxidant and antimicrobial potential for the food industry. Pruning generates a by-product composed of woody stems, old leaves, and flowers. To valorize this underutilized and largely unexplored biomass, food-grade polar extraction (hydroethanolic vs. aqueous) was applied. The extracts were characterized for their bioactive compounds (polyphenols, tocopherols, carotenoids, total phenols (TPC) and total flavonoids (TFC)). Further, the extracts were assessed for their in vitro antioxidant activity (ABTS, DPPH, FRAP, and β-carotene bleaching) and antimicrobial activity against eight target strains ascribed to Escherichia coli, Staphylococcus aureus, and Listeria innocua. The hydroethanolic extract exhibited higher concentration of bioactives compared to the water extract and raw by-product. The β-carotene bleaching test revealed that both extracts are potent inhibitors of lipid peroxidation. The aqueous extract showed no antimicrobial activity, while the ethanolic extract exhibited strain-dependent behavior against S. aureus and L. innocua but not E. coli. The minimum inhibitory concentration and the minimum bactericidal concentration of the ethanolic extract against S. aureus were 2.5 MIC and 10.0 MBC mg/mL, respectively. Ethanolic extracts could potentially be used in food formulations to enhance lipid peroxidation resistance and antimicrobial capacity as food-grade natural preservatives.

The increasing incidence of chronic diseases, interest in bioactive compounds from agro-industrial by-products is increasing. This study explored the chemical profile and bioactivities of Cornus mas and Cornus sanguinea leaf extracts obtained through various extraction methods, especially focusing on the lesser-known C. sanguinea. The study assessed their anti-inflammatory properties (inhibition of NF-κB, nitric oxide reduction), antioxidant activity, and hypoglycaemic effects (inhibition of α-amylase and α-glucosidase). LC-ESI-QTOF-MS analysis identified phenolic acids, iridoids, and flavonoids as key constituents. Hydroalcoholic maceration of dried C. mas and ethanol maceration of fresh C. sanguinea were fractionated using XAD-16 resin. Bioactivity was tested on fractions and on three key compounds: sweroside, cornuside, and ellagic acid. Sweroside and cornuside inhibited highly NO production. Moreover, sweroside exhibited a notable α-glucosidase inhibition. These findings highlight the potential benefits of Cornus leaves, providing a basis to develop Cornus-based products for the prevention or treatments for type 2 diabetes and inflammation.

The rising interest in functional fermented beverages, such as kombucha and water kefir, has stimulated research into their health benefits. This study aimed to investigate the combined bioactive potential of kombucha and water kefir by fermenting a novel medium prepared by mixing them in a 1:1 v/v ratio. The fermentation process involved using both SCOBY and water kefir grains (WKGs) separately, as well as co-cultivation, to explore the bioactive properties of the three fermented beverages. Samples were analyzed at 24, 48, and 72 h for changes in pH, microorganism growth, and concentrations of flavonoids and phenolics. Antioxidant activity was assessed using DPPH, ABTS, and FRAP tests, alongside colorimetric analysis and enzyme inhibition assays against α-amylase, α-glucosidase, and lipase. The results demonstrated that longer fermentation times increased both bioactive compound content and antioxidant capacity. The highest phenolic concentration was found in the WKG-fermented mixture (47.58 ± 2.13 mg GAE/100 mL), while the highest iron-reducing capacity was observed in the product fermented with both WKGs and the co-culture of SCOBY-WKGs. Additionally, SCOBY fermentation showed significant inhibitory activity (over 70%) against digestive enzymes. These findings suggest that co-fermenting kombucha and water kefir represents a promising alternative to traditional water kefir, with improved bioactive compound profiles.

This study was aimed at investigating the phytochemical profile and bioactivity of Diplotaxis harra subsp. crassifolia (Brassicaceae), a species from central–southern Sicily (Italy), where it is consumed as a salad. For this purpose, LC–ESI/HRMSn analysis of the ethanolic extract was performed, highlighting the occurrence, along with flavonoids, hydroxycinnamic acid derivatives, and oxylipins, of sulfated secondary metabolites, including glucosinolates and various sulfooxy derivatives (e.g., C13 nor-isoprenoids, hydroxyphenyl, and hydroxybenzoic acid derivatives), most of which were never reported before in the Brassicaeae family or in the Diplotaxis genus. Following ethnomedicinal information regarding this species used for the treatment of various pathologies such as diabetes and hypercholesterolemia, D. harra ethanolic extract was evaluated for its antioxidant potential using different in vitro tests such as 2,2-diphenyl-1-picrylhydrazyl, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), Ferric Reducing Ability Power, and β-carotene bleaching tests. The inhibitory activity of carbohydrate-hydrolyzing enzymes (α-amylase and α-glucosidase) and pancreatic lipase was also assessed. In the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid assay, an IC50 value comparable to the positive control ascorbic acid (2.87 vs. 1.70 μg/mL, respectively) was obtained. The wild-wall rocket salad extract showed a significant α-amylase inhibitory effect. Obtained results indicate that Sicilian wild-wall rocket contains phytochemicals that can prevent hyperglycemia, hyperlipidemia, and obesity.

This work aimed to evaluate the impact of enrichment processing on the quality parameters, bioactivity and sensorial aspects of Myristica fragrans (mace)-flavored olive oil storage for one year. The mace powder was added to extra virgin olive oil through two different processes: immediately after crushing the olives by mixing mace (1% weight/weight (w/w)) with the olive paste (MAVOO-M) and by adding mace to extra virgin olive oil (C) (2% w/w) (MAVOO-I). A multi-analytical approach was applied to measure the main qualitative indexes, such as the free acidity, peroxide value and ultraviolet parameters. The total phenolic and carotenoid contents (TPC and TCC, respectively) and α-tocopherol were also evaluated, as well as the sensory attributes. The radical scavenging potential was estimated by using two different in vitro tests, namely, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH). A significant increase in the free acidity parameter was found in all the flavored oils, and particularly in the MAVOO-M (1.27% oleic acid); at the same time, this oil was the sample with the lowest peroxide value (i.e., 9.68 meqO2/kg) after 360 days of storage. At the end of the storage, an increase in L* values was found in both the MAVOO-M and -I vs. the C (43.88 and 43.02, respectively, vs. 42.62). The TCC was strongly influenced by the addition of mace, especially when the infusion process was used. In fact, after one year of storage, the TCC in the MAVOO-I resulted in ~34.7% more than the MAVOO-M. A promising DPPH radical scavenging activity was observed independently by the applied aromatization process, with IC50 values of 19.77 and 17.80 μg/mL for the MAVOO-M and MAVOO-I, respectively. However, this activity decreased during storage, and a similar trend was observed using the ABTS test. In conclusion the infusion as enrichment methodology led to more promising results in terms of functionality compared with the co-mixing one.