Role of dietary polyphenols in non-communicable chronic disease prevention, and interactions in food systems: An overview.

Polyphenols is a major group of non-nutrients, considering their diversity, occurrence, and biological properties. Polyphenols play essential roles in the prevention of chronic diseases through the mitigation of inflammation, commonly referred to as meta-flammation. Inflammation is the most common feature of chronic diseases such as cancers, cardiovascular disorders, diabetes, and obesity.

Recent trends in the micro-encapsulation of plant-derived compounds and their specific application in meat as antioxidants and antimicrobials.

The controversy around synthetic antioxidants and antimicrobials, which have been linked to major health problems, has driven both consumers and producers toward the usage of natural preservatives. Plants are excellent sources of bioactive compounds that can be used as part of raw materials during meat processing. Therefore, exploitation of plant-derived antioxidants is necessary to protect against microbial growth and to extend the self-life of meat.

Optimization of betacyanins from agricultural by-products using pressurized hot water extraction for antioxidant and in vitro oleic acid-induced steatohepatitis inhibitory activity.

Pressurized hot water extraction (PHWE) is proposed to recover betacyanins from agricultural by-products (pitaya fruits peels (PFP), red beet stalks (RBS), and cactus pear peels (CPP)). The extraction yield of betacyanins was optimized by response surface methodology. The optimal PHWE conditions were attained and the actual yields of betacyanins under optimal conditions were well matched with the predicted yields.