Probiotic LP28 and improve the bioactive content and quality of fruit-based rice beverage.

The increasing demand for plant-based beverages with improved functional and sensory qualities has guided this study, which examines the bioactive content, functional, and sensory properties of a rice, apple pomace, and sea buckthorn beverage (RASB) fermented with probiotic and . We found out that total polyphenol content (TPC), total flavonoid content (TFC), and β-carotene were significantly higher in samples with , particularly in coculture samples. These samples also exhibited elevated alcohol by volume (ABV).

Unveiling the Chemistry of Citrus Peel: Insights into Nutraceutical Potential and Therapeutic Applications.

The recent millennium has witnessed a notable shift in consumer focus towards natural products for addressing lifestyle-related disorders, driven by their safety and cost-effectiveness. Nutraceuticals and functional foods play an imperative role by meeting nutritional needs and offering medicinal benefits. With increased scientific knowledge and awareness, the significance of a healthy lifestyle, including diet, in reducing disease risk is widely acknowledged, facilitating access to a diverse and safer diet for longevity.

Synergistic effects of lactobacillus strains and on jujube puree's product functionality and quality.

Commercial lactic acid bacteria strains and indigenous Chinese acetic acid bacterium were co-cultivated bi- and tri-culturally in Junzao jujube puree for the first time to investigate their effects on physicochemical properties and quality attributes. Lactic-acetic acid bacteria co-fermentation was performed at 37 °C for 48 h during the anaerobic fermentation phase and at 30 °C for 144 h during aerobic fermentation. FTIR results showed that predominant wave numbers at 1716-1724 cm and 2922-3307 cm exhibited discernible alterations in the lactic-acetic acid co-fermented jujube purees compared to the control sample.

Production of mulberry wine using selenium-enriched : implications from sensory analysis, phytochemical and antioxidant activities.

Unlabelled: The present study aims to evaluate the quality of chemical, sensory properties and antioxidant potential of mulberry wine using selenium-enriched yeasts employing eight different methods (MW1-MW8). The selenium-enriched yeast significantly ( < 0.05) increased phytochemical profiles, flavor, quality and antioxidant capacity.

Quantitative assessment of phytochemicals in chickpea beverages using NIR spectroscopy.

The prospects of near-infrared (NIR) spectroscopy combined with effective variable selection algorithms for quantifying phytochemical compounds in chickpea beverages were investigated in this study. As reference measurement analysis, the phytochemicals were extracted and identified via high-performance liquid chromatography. Multivariate algorithms were then applied, analyzed, and evaluated using correlation coefficients of validation set (R), root mean square error of prediction (RMSEP), and residual predictive deviations (RPDs).

GC-MS and Network Pharmacology Analysis of the Ayurvedic Fermented Medicine, Chandanasava, Against Chronic Kidney and Cardiovascular Diseases.

Chandanasava is an Ayurvedic polyherbal fermented traditional medicine (FTM) used by traditional practitioners for millennia. Nevertheless, the mode of action and functional targets are still unknown. The current study includes a pharmacological network analysis to identify the Chandanasava compounds interacting with target proteins involved in chronic kidney disease (CKD) and cardiovascular disease (CVD).

Ultrasonic-assisted extraction of bioactive chlorogenic acid from heilong48 soybean variety: Parametric optimization and evaluation of physicochemical and bioactive properties.

Chlorogenic acid (CA), especially that found in soybeans, is a rich bioactive compound but has received very little attention in research settings in past decades. Ultrasonic-assisted extraction (UAE) could be an efficient method to increase CA release from soybeans. Hence, this study aimed to optimize UAE parameters for CA extraction from heilong48 soybean (HS) variety and evaluate the physicochemical and bioactive properties of the soybean.

Exopolysaccharide Produced by Probiotic DM-15 Isolated From Ayurvedic Fermented : Characterization, Antioxidant, and Anticancer Activities.

An exopolysaccharide (EPS) was purified from the probiotic bacterium DM-15, isolated from the Indian Ayurvedic traditional medicine . Gas chromatography-mass spectrophotometry and nuclear magnetic resonance (NMR) analyses revealed the heteropolymeric nature of the purified EPS with monosaccharide units of glucose, galactose, xylose, and rhamnose. Size-exclusion chromatography had shown the molecular weight of the purified EPS as around 240 kDa.

The temperature induced disruption process of amylopectin under ultrasonic treatments.

In this study, amylopectin was ultrasonicated at different temperatures to explore its disruption process. Results showed a significant decrease in amylopectin M after ultrasonic treatments and a retarded effect was detected with the increase of temperatures. The amylopectin disruption process fitted to the second order kinetic model (1/M - 1/M = kt) and its disruption rate coefficient decreased from 2.

Biosynthesis of copper oxide nanoparticles using Rubia cordifolia bark extract: characterization, antibacterial, antioxidant, larvicidal and photocatalytic activities.

Rubia cordifolia represents the pivotal plant resource belonging to traditional Chinese medicine and Indian Ayurveda. The present study aims to synthesize biocompatible copper oxide nanoparticles (CuONPs) using R. cordifolia bark extracts, characterize the incumbent chemical transitions, and explore their biomedical and environmental applications.

Single-frequency ultrasonic extraction of bioactive chlorogenic acid from heilong48 soybean variety: Parametric optimization and comprehensive evaluation of physicochemical and bioactive properties.

Chlorogenic acid (CA), especially that found in soybean, is a rich bioactive compound but has received very little attention in research settings in past decades. Ultrasonic-assisted extraction (UAE) could be an efficient method to increase CA release from soybean. Hence, this study aimed to optimize UAE parameters for CA extraction from heilong48 soybean (HS) variety with comprehensive physicochemical and bioactive properties evaluation.

One-step preparation of hydrogel based on different molecular weights of chitosan with citric acid.

Background: Chitosan-based hydrogels have been prepared previously by a two-step protocol in which chitosan was first dissolved in dilute acetic acid and then crosslinked by glutaraldehyde or genipin. This was a time-consuming method, which had the disadvantages of high costs and biological safety problems.

Results: Scanning electron microscopy (SEM) results verified the successful preparation of hydrogels based on high, medium, and low molecular-weight chitosan (HCS, MCS, and LCS), respectively.

Tracking the dynamic changes of a flavor, phenolic profile, and antioxidant properties of - and -fermented mulberry wine.

The process of fermentation renders the superior quality of mulberry wine based on the microorganisms utilized. The present study aimed at investigating the changes and correlation between phenols and product quality of mulberry wine fermented with and combinatorially. Total anthocyanins concentration (TAC), polyphenols concentration (TPC), flavonoids concentration (TFC), and antioxidant capacity decreased significantly with high correlation in the fermentation process.

Structural characterization, functional and biological activities of an exopolysaccharide produced by probiotic Bacillus licheniformis AG-06 from Indian polyherbal fermented traditional medicine.

An exopolysaccharide (EPS) was purified from the probiotic bacterium Bacillus licheniformis AG-06 isolated from the polyherbal fermented traditional medicine (Ashwagandharishta) of Indian Ayurveda. High-performance liquid chromatography (HPLC) based compositional analysis exhibits the heteropolymeric nature of the EPS consisting of galactose, rhamnose, xylose, mannose, and glucose, as the monomeric units. Fourier-transform infrared (FT-IR) and nuclear magnetic resonance (NMR) spectroscopic analyses confirm the presence of typical carbohydrate polymer functional groups and structural units, respectively.

Carrier Effects on the Chemical and Physical Properties of Freeze-Dried Encapsulated Mulberry Leaf Extract Powder.

In this study mulberry leaf extract biocompounds were encapsulated with sodium carboxymethyl cellulose (0.55%, 0.70%, and 0.

Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice.

This study was conducted to investigate the effect of lactic acid bacteria (LAB) strains on color properties, phenolic profile and antioxidant activities of mulberry juice. Mulberry juice was separately fermented at 37 °C for 36 h using Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus paracasei. The results showed that lactic acid fermentation impacted on the color of the juice.

Statistical interpretation of chromatic indicators in correlation to phytochemical profile of a sulfur dioxide-free mulberry (Morus nigra) wine submitted to non-thermal maturation processes.

The four different methods of color measurement of wine proposed by Boulton, Giusti, Glories and Commission International de l'Eclairage (CIE) were applied to assess the statistical relationship between the phytochemical profile and chromatic characteristics of sulfur dioxide-free mulberry (Morus nigra) wine submitted to non-thermal maturation processes. The alteration in chromatic properties and phenolic composition of non-thermal aged mulberry wine were examined, aided by the used of Pearson correlation, cluster and principal component analysis. The results revealed a positive effect of non-thermal processes on phytochemical families of wines.

Aroma profile and sensory characteristics of a sulfur dioxide-free mulberry (Morus nigra) wine subjected to non-thermal accelerating aging techniques.

The present study was undertaken to assess accelerating aging effects of high pressure, ultrasound and manosonication on the aromatic profile and sensorial attributes of aged mulberry wines (AMW). A total of 166 volatile compounds were found amongst the AMW. The outcomes of the investigation were presented by means of geometric mean (GM), cluster analysis (CA), principal component analysis (PCA), partial least squares regressions (PLSR) and principal component regression (PCR).

The application of response surface methodology in studying the effect of heat and high hydrostatic pressure on anthocyanins, polyphenol oxidase, and peroxidase of mulberry (Morus nigra) juice.

Background: Mulberry juice is an excellent source of phytochemicals with medicinal properties. The effects of four independent variables (temperature, heating time, pressure, and pressurising time) on three response variables [% anthocyanin retained, and % residual activities of the enzymes polyphenol oxidase (PPO), and peroxidase (POD)] of mulberry juice were studied using response surface methodology. Mathematical models and optimum levels of the response variables were generated.