Polyphenol Composition by HPLC-DAD-(ESI-)MS/MS and Bioactivities of Extracts from Grape Agri-Food Wastes.

Background: Grape agri-food wastes, such as skin, seeds, and other discarded by-products, contain phytochemical compounds that offer potential health benefits.

Methods: This study aimed to investigate the polyphenol composition and bioactivities of different extracts obtained from grape marc and seeds, with the goal of exploring their potential for application as natural food additives.

Results: Regardless of the extraction method used (dynamic maceration, ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE)), all extracts exhibited relatively high concentrations of phenolic compounds.

Emerging Strategies to Combat Methicillin-resistant (MRSA): Natural Agents with High Potential.

Infectious diseases have always been a concern for human health, responsible for numerous pandemics throughout history. Even with the advancement of medicine, new infectious diseases have been discovered over the years, requiring constant effort in medical research to avoid future problems. Like the emergence of new diseases, the increase in resistance of certain bacterial strains also becomes a concern, carried out through the misuse of antibiotics, generating the adaptation of certain microorganisms.

Improving the physicochemical properties of a traditional Portuguese cake - "económicos" with chestnut flour.

"Económicos" are traditional Portuguese pastry products; although their production is low-cost, their nutritional value is equally low. Since it is a widely consumed product in the Trás-os-Montes region, it is important to add value to it without making significant changes to the traditional recipe. Thus, this work has the main objective to increase the nutritional power of "económicos" through the incorporation of chestnut () fruit flour.

Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts.

In the present work, sage ( L.) and basil ( L.) were exploited for their preservative purposes, as viable alternatives to artificial ones.

Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts.

Muffins are snacks made from flour and chocolate and preserved with synthetic additives. Following consumer trends, the search for natural food additives has gained traction. Plants such as rosemary, lemon balm, and oregano were analyzed following an optimization of ultrasound assisted extraction, screened for their antioxidant and antimicrobial activity and incorporated in chocolate muffins, comparing them to synthetic preservatives over the course of 8 days.