Characterizing date seed polysaccharides: A comprehensive study on extraction, biological activities, prebiotic potential, gut microbiota modulation, and rheology using microwave-assisted deep eutectic solvent.

This study investigated the biological activities, prebiotic potentials, modulating gut microbiota, and rheological properties of polysaccharides derived from date seeds via microwave-assisted deep eutectic solvent systems. Averaged molecular weight (246.5 kDa) and a monosaccharide profile (galacturonic acid: glucose: mannose: fructose: galactose), classifying MPS as a heteropolysaccharide.

Potential associations between organic dairy products, gut microbiome, and gut health: A review.

Organic products have received longstanding, widespread attention for their nutritional and ecological benefits, as they are said to have certain positive health attributes and contain fewer harmful compounds than conventional (or non-organic) products. We reviewed the recent literature to examine potential associations between nutrient composition, gut microbiota, and gut health effects in recent comparative studies of organic and conventional dairy products. Trends of increased ratios of omega-3 to omega-6 polyunsaturated fatty acids and unsaturated to saturated fat, increased fat-soluble vitamin content, and decreased levels of certain pernicious contaminants in organic milk were observed across the studies reviewed.

Milk fat globule membrane: composition, production and its potential as encapsulant for bioactives and probiotics.

Milk fat globule membrane (MFGM) is a complex trilayer structure present in mammalian milk and is mainly composed of phospholipids and proteins (>90%). Many studies revealed MFGM has positive effects on the immune system, brain development, and cognitive function of infants. Probiotics are live microorganisms that have been found to improve mental health and insulin sensitivity, regulate immunity, and prevent allergies.

Probiotic Yoghurt Enriched with Mango Peel Powder: Biotransformation of Phenolics and Modulation of Metabolomic Outputs after In Vitro Digestion and Colonic Fermentation.

This study investigated the health-promoting effects and prebiotic functions of mango peel powder (MPP) both as a plain individual ingredient and when incorporated in yoghurt during simulated digestion and fermentation. The treatments included plain MPP, plain yoghurt (YA), yoghurt fortified with MPP (YB), and yoghurt fortified with MPP and lactic acid bacteria (YC), along with a blank (BL). The identification of polyphenols in the extracts of insoluble digesta and phenolic metabolites after the in vitro colonic fermentation were performed employing LC-ESI-QTOF-MS.

Anthocyanins-gut microbiota-health axis: A review.

Anthocyanins are a subclass of flavonoids responsible for color in some fruits and vegetables with potent antioxidative capacity. During digestion, a larger proportion of dietary anthocyanins remains unabsorbed and reach the large intestine where they interact with the gut microbiota. Anthocyanins can modulate gut microbial populations to improve diversity and the proportion of beneficial populations, leading to alterations in short chain fatty acid and bile acid production.

Identification of Phenolics Profile in Freeze-Dried Apple Peel and Their Bioactivities during In Vitro Digestion and Colonic Fermentation.

Freeze-dried apple peel powder (Fd-APP) was subjected to in vitro digestion and colonic fermentation to evaluate the variations in its phenolic composition, bioactivities (antioxidant activity, α-amylase, and α-glucosidase inhibition), and fecal metabolic outputs. A total of 88 phenolics were tentatively identified, of which 51 phenolic compounds were quantitated in Fd-APP sample extracts before digestion, and 34 were released during subsequent phases of digestion. Among these, phenolic acids showed the highest bio accessibility index (BI) of 68%, followed by flavonoids (63%) and anthocyanins (52%).

Fruit juices as a carrier of probiotics to modulate gut phenolics and microbiota.

Here we attempted to deliver probiotics to the human gut using fruit juices as a carrier, which is less common despite the newest trend to incorporate probiotics into non-dairy food. Phenolic-rich fruit juices, including blueberry, black cherry, concord grape and pomegranate were fortified with , and then compared and comprehensively assessed to develop novel non-fermented probiotic juices. In black cherry juice, probiotics had the most significant retention of viability after 14 days of storage at 4 °C, the least reduction in phenolics (14.

Viability of in chocolates during storage and bioaccessibility of polyphenols and SCFAs.

This study evaluated the viability of encapsulated subsp. in chocolate during storage and gastrointestinal transit. Flavonoid contents and short chain fatty acids (SCFAs) production during gastrointestinal transit were also assessed.

Reinforcing canola protein matrix with chemically tailored nanocrystalline cellulose improves the functionality of canola protein-based packaging materials.

Canola protein derived from the canola industry byproduct is a potent biopolymer source to develop sustainable food packaging materials, but it has limitations due to its poor mechanical and barrier properties. Nanomaterials such as nanocrystalline cellulose (NCC) have shown promising potential in improving material properties. The current study aimed to enhance the functionality of canola protein-based films using TEMPO ((2,2,6,6-Tetramethylpiperidin-1-yl)oxyl) modified nanocrystalline cellulose (TM-NCC).

Using biological metabolites as biomarkers to predict safety and quality of whole and minimally processed spinach.

This study investigated the possible linkage between spinach metabolic biomarkers and their safety and quality during minimally processing and storage. Spinach leaves were treated following the basic minimal processing practices treatments (minimally processed, whole washed, and whole unwashed) and packaged in plastic bags. Significant changes (p < 0.

Impact of encapsulating probiotics with cocoa powder on the viability of probiotics during chocolate processing, storage, and in vitro gastrointestinal digestion.

Chocolates can be formulated as a functional food via enrichment with probiotics. However, the added probiotics must overcome the challenges of processing and storage conditions and the harsh gastrointestinal environment. The study aimed to overcome these challenges using two different formulations of cocoa powder as alternative encapsulants along with Na-alginate (A ) and Na-alginate and fructooligosaccharides (A ).

Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal Transit.

In the present study, probiotic yogurt with LA5 and BB12 was produced via fortification with chickpea flour (0, 1, 2.5, 5% ). During refrigerated storage for five weeks, probiotics maintained a viable count above the minimum therapeutic level (10 CFU/g) in all yogurt types.