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Inclusion of bioactive compounds in food products is promising for developing novel functional food products. The feasibility of incorporating flavonoids and low-calorie sugar substitutes in fresh-cut apple through osmotic dehydration (OD) was investigated.

The impregnation of quercetin and fisetin in apple cubes was tested. The effects of different osmotic agents, sucrose and sorbitol:mannose, on the water loss (WL) and sugar gain of the samples were studied at 25 and 40 °C for eight hours.

Temperature was a significant factor in the mass transfer kinetics, that is to say, higher temperatures resulting in higher rates. The molecular weight of the solutes in the osmotic solution also affected the OD kinetics and flavonoids uptake, as well as the physico-chemical quality.

Overall, the results indicate that OD using alternative low-calorie and health-promoting solutes can be an effective treatment to simultaneously enrich fresh-cut apples with senolytic flavonoids, therefore presenting a great potential for a novel functional food product.

Considered as one of the most unwanted species by the International Union for Conservation of Nature, the Prosopis juliflora plant is a noxious and invasive weed. Recent studies suggest that the heartwood of the plant has an unusually high amounts of flavonoids with potential medicinal properties and dyeing potentials. In this work, acetonic extracts were successfully valorized into a natural dye.

After extraction and optimization of dyeing conditions, the fabric was treated by using pre-mordanting, simultaneously mordanting and post mordanting techniques. The dyed samples were then evaluated by using standard methods ISO 105-C06, ISO 105-A02, ISO 105-X12 for wash, light and rub fastness, respectively.

Dye fastness ranged from good to very good with mordants improving both wash and rub fastness. Optimum pH for dyeing was found to be at 7.2 at temperatures of 60°C and a dyeing time of 80 min. Application of mordant in dyeing white fabric showed improved dyeing properties in post mordanting than both pre-mordanting and simultaneous mordanting.

To best of the authors’ knowledge, this paper details for the first time how a noxious weed can be transformed into a natural dye, with potential applications to the textile industry.

This paper aims to study the effect of green lemon zest combined with sardine proteins in diabetic hypertensive rats (DHRs).

Male Wistar rats (n = 30) weighing 250 ± 10 g were divided into five groups. The first group consumed a diet containing 20 per cent casein (C). The other four groups are rendered diabetic by intraperitoneal injection of streptozotocin (40 mg/kg body weight), then hypertensive by subcutaneous implantation controlled time-release pellet containing ouabain (0.25 mg/pellet). One untreated group (DHR) consumed 20 per cent casein and the three other groups consumed the same diet supplemented with 2 per cent green lemon zest (DHR-lz), or with 20 per cent of sardine protein (group DHR-sp) or with the combination of both sardine proteins and green lemon zest (group DHR-sp + lz).

DHRs feeding on the combination of both sardine protein (sp) and lemon zest (lz) induced a significant decrease of diastolic blood pressure and heart rates values compared with DHR (p < 0.05). The HDLC values were increased by +55 per cent in DHR-sp + lz compared with DHR group. Moreover, plasma non-HDLC concentrations were decreased significantly compared to DHR, DHR-lz, DHR-sp and C groups. In DHR-sp + lzvs DHR group, TBARS values were decreased by −25 per cent in the liver. Moreover, kidney TBARS were significantly reduced by −66, −51, −65 and −67 per cent compared with C, DHR, DHR-lz and DHR-sp, respectively.

These results suggest that consumption of green lemon zest combined with sardine proteins can reduce blood pressure and tissue oxidative damage and, therefore, help to prevent cardiovascular complications in hypertensive diabetic patients.

The purpose of this paper is to focus on the antioxidant properties of two phenolic-rich varieties of Nigerian local rice and their anti-cholinesterase potential after in vitro-simulated gastrointestinal digestion, with the aim of establishing their actual antioxidant and nutraceutical potential after their passage through the gastrointestinal tract upon consumption.

Two local rice varieties, commonly referred to as “Gboko” and “Ofada” rice commonly grown in Benue State, a middle belt region of Nigeria and south western regions of Nigeria, respectively, were locally processed. Each of the processed grains were divided into two portions; one portion was left uncooked, while the second portion was boiled conventionally as eaten, dried and subsequently milled into powder. The milled samples of the raw and boiled rice were treated with acidified methanol to obtain the methanol extracts; another portion of each samples was subjected to in vitro enzyme digestion using standard methods to mimic human digestion; and the third portion was treated using the same scheme of in vitro digestion without the sets of enzyme which was used to serve as a control for enzyme treatment. The quali-quantitative phenolic profiles of the two local varieties were carried out with the aid of high-performance liquid chromatography with diode-array detection (HPLC-DAD) method. The antioxidant potential and anti-cholinesterase action of the methanolic extracts, the simulated in vitro digested model and the enzyme-treated controls of the rice samples were determined using standard methods and data obtained were subjected to ANOVA; the differences of means were separated using Duncan’s multiple range test (DMRT).

The quali-quantitative assessment of phenolic compounds in the two studied local varieties revealed the presence of some phenolic acids and flavonoids, with a decreased level of most of the identified phenolic compounds after boiling. In vitro enzyme-digested rice for both raw and boiled rice samples showed significantly higher total phenolic content, total flavonoid content, ferric-reducing antioxidant power, 2, 2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS+) scavenging and NO− inhibitory activities than the aqueous-methanolic extracts and the enzyme-treated controls. The aqueous-methanolic extracts displayed a higher 1, 1 diphenyl-2-picrylhdrazyl radical scavenging activity and inhibited Fe2+-induced lipid oxidation in rat’s brain and liver homogenate than that displayed by the in vitro enzyme-digested samples. In vitro enzyme-digested and boiled “Gboko” and “Ofada” rice and raw “Ofada” rice have the potential of inhibiting acetylcholine esterase (AChE) activity. While methanolic extracts of raw and boiled “Ofada” and “Gboko” rice exhibited the potential to inhibit butrylcholinesterase activity. The result of this paper indicates that the selected rice varieties possess antioxidant capacities which are better released after the simulated in vitro enzyme digestion; the result also showed the anti-cholinesterase potential of the studied rice grains and, therefore, they can be considered as nutraceutical health supplements.

The paper has demonstrated the antioxidant potentials of the phenolic-containing two Nigerian local rice varieties and established their anti-cholinesterase potential after simulated in vitro enzyme digestion.

This paper aims to study the effect of the flavonoid fraction of chayote (Sechium edule (Jacq.) Sw) leaves (FFCL) on uric acid (UA) levels, oxidative stress and inflammatory markers in hyperuricemia rats.

In total, 30 Sprague–Dawley rats were divided randomly into 5 groups. A healthy control group was established. Hyperuricemia was induced by the administration of block broth and potassium oxonate for three weeks. FFCL at dosages of 50 and 100 mg/200 g BW/d or allopurinol at a dosage of 1.8 mg/200 g BW/d was given orally for 2 weeks. Statistical analysis was conducted to evaluate differences among groups before and after the intervention.

Treatment with two different doses FFCL (50 and 100 mg/200 g BW/d) and one dose of allopurinol (1.8 mg/200 g BW/d) for 2 weeks significantly reduced UA from 8.04 ± 0.23 to 3.88 ± 0.10; 8.03 ± 0.18 to 2.87 ± 0.10; 8.23 ± 0.21 to 2.53 ± 0.19 (p < 0.05), respectively. The oxidative stress marker malondialdehyde levels were reduced (p = 0.001) from 9.68 ± 0.28 to 4.06 ± 0.58; 10.01 ± 0.23 to 2.12 ± 0.09; 9.88 ± 0.21 to 2.02 ± 0.17 (p = 0.001). The inflammatory marker tumor necrosis factor-α (TNF-α) levels were also reduced from 26.43 ± 0.87 to 12.20 ± 0.32; 27.38 ± 0.53 to 9.60 ± 0.53; 27.55 ± 0.68 to 8.83 ± 0.21 with p = 0.001. The 100 mg/200 g BW/d FFCL decreased UA levels, oxidative stress and inflammatory markers more extensively compared to 50 mg/200 g BW/d FFCL.

This study includes some limitations that may affect the generalizability of its findings. First, the flavonoid levels of FFCL were not measured. Second, other oxidative stress biomarkers (e.g. superoxide dismutase) and inflammatory biomarkers (e.g. IL-6) were not investigated. Finally, the experiments were conducted on the model animals over a relatively short period of time. Further research is needed to evaluate the effect in humans at chronic use.

Chayote (Sechium edule (Jacq.) Sw) leaves are rich in flavonoids, especially apigenin and luteolin, which can improve oxidative stress and inflammation conditions caused by hyperuricemia.

Hyperuricemia is a risk factor for non-communicable diseases, mostly caused by oxidative stress and inflammation in the body due to high levels of UA, one of the treatment strategies is through diet modification.

The results of this investigation imply that the administration of the flavonoid fraction of chayote leaves has significant effects on UA and oxidative stress and inflammatory markers. Further research is necessary to confirm the results.

The purpose of this paper is to improve the generation efficiency of singlet oxygen of methylene blue molecules through finely controlling their aggregation states in drug carriers.

As a photosensitiser in photodynamic therapy, methylene blue (MB) was loaded on citrate-modified hydroxyapatite (HAp) through an electrostatic interaction and followed by encapsulation of coordination complexes of tannic acid (TA) and Fe(III) ions. Ultraviolet-visible absorption spectrum of the supernatant after incubation of samples was recorded at certain time interval to investigate the release behaviour of MB. Photodynamic activity of MB was determined by the oxidation reaction of uric acid by singlet oxygen generated by MB under illumination.

Almost all MB molecules were immediately released from HAp-MB, whilst an initial burst release of MB from HAp-MB@TA was followed by a sustainable and pH-sensitised release. In comparison with HAp-MB, photocatalystic reduction of HAp-MB@TA by titanium dioxide hardly occurred under illumination, indicating the stability against reduction to leukomethylene blue in vitro. Generation efficiency of singlet oxygen by MB released from HAp-MB@TA was significantly higher than that from HAp-MB because of the control of TA and Fe(III) ions complexes on molecular structures of released MB.

A facile method was herein demonstrated to optimise the generation efficiency of singlet oxygen by controlling aggregation states of PS molecules and improve PDT efficiency to damage tumour tissues.

Fruits and vegetables, being good source of energy, health promoting and protecting compounds with unique taste and flavor, are attracting consumers since ages. These horticultural produces start deterioration just after harvest; therefore, their proper storage is must during transportation and storage to retain maximum quality parameters and for good market value. Best storage conditions are required to prevent growth of micro flora and to maintain the nutritional values of harvested produce. Retailers and processors in every corner of world want to move toward the cheaper ways to increase the shelf life and texture of horticultural crops for better consumer preference. The purpose of this paper is to make consumers and researchers aware about different post harvest malpractices in fresh fruits and vegetables.

Lot of chemicals like colors, artificial ripening agents, sweeteners and waxes are applied on surface of horticulture produce to siphon off money from consumers, and these have adverse health effects directly or indirectly. Various regulatory agencies have launched various programs, acts and laws for monitoring and avoiding such unhealthy ways. Regulatory bodies launched training programs also for the food handlers and consumers to ensure the food safety from farm to fork.

This paper will throw light on different malpractices followed by retailers to manipulate the quality which causes adverse health effects and to create consumer awareness regarding such malpractices.

The paper emphasizes on current malpractices followed by retailers to mislead the consumers about fruits’ and vegetable’ quality by using sweeteners, colors and other chemical. On prolonged consumption, such substances lead to major health issues such as attention disorder.