Microbiological Safety and Functional Properties of a Fermented Nut-Based Product.

Fermented nut-based products, obtained after soaking and fermentation, are gaining increasing interest as animal food substitutes because of ethical, environmental and health reasons. In these products, Lactic Acid Bacteria (LAB) perform the fermentation, leading to matrix acidification and contributing to controlling spoilage and pathogenic microbiota. In this work, LAB strains isolated from an artisanal product and combined with a commercial strain were added as starter cultures during nut soaking to produce a cheese-like fermented plant-based product.

Fishing the Targets of Bioactive Compounds from L. Leaves in the Context of Diabetes.

L. (guava) leaves have demonstrated their in vitro and in vivo effect against diabetes mellitus (DM). However, there is a lack of literature concerning the effect of the individual phenolic compounds present in the leaves in DM disease.

Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp ( L.).

Although the hemp seed boasts high nutritional and functional potential, its use in food preparations is still underestimated due to scarce technological properties and the presence of several anti-nutritional factors. Here, an optimization of a biotechnological protocol aimed at improving the antioxidant properties and the protein digestibility of the whole hemp seed has been proposed. Processing based on the use of commercial food grade enzymes and ad hoc selected lactic acid bacteria was tested and the phenolic and protein profiles were investigated through an integrated approach including selective extraction, purification, and identification of the potentially active compounds.

Bioprocessing of Brewers' Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides.

Brewers' spent grain (BSG) is the major by-product of the brewing industry which remain largely unutilized despite its nutritional quality. In this study, the effects of fermentation on BSG antioxidant potential were analyzed. A biotechnological protocol including the use of xylanase followed by fermentation with PU1, PRO17, and H46 was used.

Assessment of phytochemical compounds in functional couscous: Determination of free and bound phenols and alkylresorcinols.

The aim of this study was to evaluate the content of free and bound phenols and alkylresorcinols in functional couscous enriched with barley coarse fraction obtained by air classification. Two different levels of enriched barley flour (20 and 30%) were used for the formulation of couscous and they were compared with a control couscous made with 100% of semolina. HPLC-ESI-TOF-MS was used to determine the phenolic composition in couscous samples.

Optimization of Sonotrode Ultrasonic-Assisted Extraction of Proanthocyanidins from Brewers' Spent Grains.

Brewing spent grains (BSGs) are the main by-product from breweries and they are rich of proanthocyanidins, among other phenolic compounds. However, literature on these compounds in BSGs is scarce. Thus, this research focuses on the establishment of ultrasound-assisted extraction of proanthocyanidin compounds in brewing spent grains using a sonotrode.

New insight into phenolic composition of chayote (Sechium edule (Jacq.) Sw.).

Chayote, the fruit of Sechium edule (Jacq.) Swartz, is known for culinary applications and in traditional medicine. A great number of its health benefits have been related to its phenolic composition.

Establishment of ultrasound-assisted extraction of phenolic compounds from industrial potato by-products using response surface methodology.

Potato processing generates large amounts of by-products, which include potato peels and the outer layers of flesh, which contain phenolic compounds. The purpose of this study was to establish an extraction method for phenolic compounds from industrial potato by-products by using response surface methodology (RSM). Box-Behnken design (BBD) was performed to optimize the extraction conditions of phenolic compounds considering different extraction temperature, ratios of ethanol/water, time of extraction and sample/solvent ratio.

Characterization of bioactive compounds of Annona cherimola L. leaves using a combined approach based on HPLC-ESI-TOF-MS and NMR.

Annona cherimola Mill. (cherimoya) has widely been used as food crop. The leaves of this tree possess several health benefits, which are, in general, attributed mainly to its bioactive composition.

Establishment of pressurized-liquid extraction by response surface methodology approach coupled to HPLC-DAD-TOF-MS for the determination of phenolic compounds of myrtle leaves.

Myrtus communis L. (myrtle) is native to the Mediterranean region and Western Asia. Its leaves have demonstrated its potential effect towards different bioactivities like anti-diabetic, anti-diarrheic, anti-ulcer, anti-cancer, among others.

Use of HPLC- and GC-QTOF to determine hydrophilic and lipophilic phenols in mango fruit (Mangifera indica L.) and its by-products.

Mango industry processing generates high quantities of mango by-products such as peels and seeds (35%-60% of the fruit). Indeed, it is known that mango and its by-products contain different families of bioactive compounds that possess several health benefits. Thus, the aim of this study has been the determination of different families of phenolic derivatives (free and bound phenolic compounds and alk(en)ylresorcinols (ARs)) in mango edible part and its by-products (peel, seed and seed husk) from three different cultivars.

The hypoglycemic effects of guava leaf (Psidium guajava L.) extract are associated with improving endothelial dysfunction in mice with diet-induced obesity.

Obesity is associated with a low-grade inflammatory status that affects vascular function. Previous studies have reported the beneficial effects of Psidium guajava L. (guava) on diabetes.

Health Effects of Psidium guajava L. Leaves: An Overview of the Last Decade.

Today, there is increasing interest in discovering new bioactive compounds derived from ethnomedicine. Preparations of guava ( L.) leaves have traditionally been used to manage several diseases.

Psidium guajava L. leaves as source of proanthocyanidins: Optimization of the extraction method by RSM and study of the degree of polymerization by NP-HPLC-FLD-ESI-MS.

Due to the importance of the proanthocyanidins (PAs) bioactivity and its relationship with the PAs degree of polymerization (DP), an experimental design was carried out to establish the best extraction conditions in order to evaluate the proanthocyanidins content and their degree of polymerization in Psidium guajava leaves at different oxidation state. Optimal conditions achieved by response surface methodology were 50% acetone/water (v/v), 48°C, 30min, and 0% acetic acid (v/v). The highest DP has been found in the low oxidized state (DP 13 plus the polymers).

Exploratory Characterization of Phenolic Compounds with Demonstrated Anti-Diabetic Activity in Guava Leaves at Different Oxidation States.

Psidium guajava L. is widely used like food and in folk medicine all around the world. Many studies have demonstrated that guava leaves have anti-hyperglycemic and anti-hyperlipidemic activities, among others, and that these activities belong mainly to phenolic compounds, although it is known that phenolic composition in guava tree varies throughout seasonal changes.