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This study aims to find out how pomposia fruit powder (Syzygium cumini L.) mixed with roasted coffee (RCO) affected antioxidants, phytochemicals, lipid peroxidation inhibition and sensory attributes.

Pomposia fruits (Syzygium cumini L.) powder (PFP) was integrated with RCO at levels of 0.0%, 5.0%, 10.0%, 15.0% and 20.0%. RCO, PFP and binary mixtures containing RCO: PFP were evaluated for their total phenolics (TP), total flavonoids (TF), anthocyanin content (AC), antioxidant activity and phenolic compounds fractionation. The oxidative indices of coffee oil samples were measured throughout different storage intervals. Additionally, sensory characteristics of RCO enriched with different PFP doses were evaluated.

PFP samples exhibited the greatest TP content (1910 mg/100 g), whereas RCO samples had the lowest concentration (1090 mg/100 g). As more PFP was added, the corresponding coffee blends’ concentrations of TP, TF and AC were improved significantly. PFP possesses a radical-scavenging activity that is about 1.20 times more than RCO’s. DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging activity jumped significantly from 74.13% in control (untreated) samples to 77.64%, 78.39% and 80.15% for samples enriched with 10.0%, 15.0% and 20% PFP, respectively. Significant increases in gallic acid, hesperidine, benzoic acid, chlorogenic acid, hispertin, catechol, quercetin, pyrogallol and rutin were detected when RCO was mixed with different quantities of PFP. At the end of storage trial, the coffee oil treated with 20% PFP had AV, PV and TBA values that were about 1.70, 1.95 and 1.66 times lower, respectively, than those of the control sample that had not had PFP addition. The RCO with 5.0% PFP achieved the greatest over acceptability grades.

To the best of the authors’ knowledge, this study was the first study to evaluate the effect of incorporating various level of pomposia fruit powder into RCO. The findings shows that adding different concentrations of pomposia fruit powder into RCO can indeed enhance the radical-scavenging activity of the coffee and potentially extend its shelf life.

This study aims to examine the relationship between the chemical composition of juices obtained from fruits of autochthonous wild pomegranate (Punica granatum L.) grown in Montenegro and their cytotoxic effects on cancer cells.

To explore the potential value of wild pomegranate fruits, in vitro biological assays were carried out with juices whose composition was analyzed in detail for sugars, organic acids, vitamin C and phenolic compounds. The effect of juices on survival was determined in human lung A549, cervical HeLa and breast MCF-7 carcinoma cells by MTT assay. As a control, the cytotoxicity against normal fetal lung fibroblasts (MRC-5) was monitored.

Among cancer cell lines, considering the IC50 related to total phenolics, the lowest value – 13 µg/mL was found for the A549. The strongest effect on lung cells was assumed due to the favorable contribution of ellagitannins to total phenolics in juice as well as the given combination of anthocyanins and their synergistic action. For HeLa cells, the lowest IC50 value was obtained at 88 µg/mL, and the cytotoxicity could be matched with the effects of anthocyanins and catechin. For MCF-7 cells, the lowest IC50 was 504 µg/mL, and the elevated levels of vitamin C and ellagic acid derivatives should have a noticeable effect on these cells.

This study provides an important contribution to the knowledge on the effect of phytochemicals from wild pomegranate juice on lung, cervical and breast cancer cells, in vitro. The present observations suggest that the juice of wild pomegranate has the potential in the fight against cancer.

This study aims to assess the oxidative stability of avocado oil (AO) at various temperatures, using butylated hydroxytoluene (BHT) as an artificial antioxidant and different concentrations of ultrasonic extract of Chlorella vulgaris.

Extracts of C. vulgaris were obtained using four solvents: water, acetone, ethanol and 80% ethanol-aqueous. Standard techniques were used to conduct qualitative phytochemical screening of the extracts. The extracted samples were analyzed for total phenolics, total flavonoids, antioxidant activity and phenolic compound fractionation. Some physicochemical parameters of AO treated with various concentrations of C. vulgaris ultrasonic extract compared to a 200 ppm BHT and exposed to different temperatures were measured.

The highest phenolic, flavonoids content and antioxidant activity was achieved by 80% ethanolic extract of C. vulgaris . The results showed that exposure of AO to high temperatures led to significant changes in the oil's physicochemical properties. These changes increased as the temperature increased. On the other hand, adding 80% ethanolic extract of C. vulgaris into AO reduced the effect of heat treatment on the change in physicochemical properties.

Adding 80% ethanolic extract of C. vulgaris into AO can potentially reduce the impact of heat treatment on the alteration of physicochemical properties.

This study aims to investigate the use of rose petals rich in bioactive components possessing several health benefits in the form of pigmented sweetened rose petals crush (P SRP C) at varying levels in the formulation of cookies to develop consumerfavored natural flavored food products.

PSRPC was used as functional ingredient in millet cookies at varying levels of 5%, 10%, 15% and 20%. Developed cookies were evaluated for physical parameters, bioactive components along with their associated antioxidant activity, texture (hardness, fracturability), surface morphology and molecular interactions. Most acceptable cookies were selected on the basis of sensory evaluation.

Cookies formulated from millet flour were significantly different from wheat flour cookies. Furthermore, the incorporation of PSRPC in millet cookies increased the total phenolic content, flavonoid content and antioxidant activity. Texture analysis results showed that cookies with higher level of PSRPC had lower hardness and fracturability. PSRPC-incorporated cookies were darker and redder due to the pigments found in rose. Surface morphology and functional groups were altered on addition of PSRPC. Cookies incorporated with 10% PSRPC were highly acceptable on the basis of sensory score.

The current study developed newer conditions for development of cookies from PSRPC. Results foresee the potential of PSRPC as a functional ingredient in value-added food products having health benefits.

This study aimed to evaluate the compositional changes and bioaccessibility of phenolics and antioxidants in propolis during in vitro digestion as well as the cytotoxic effects of digested propolis on various cancer cell lines.

Six propolis samples were obtained and subjected to in vitro oral, gastric and intestinal digestion. Both digested and undigested samples were analyzed for their total phenolic, flavonoid and antioxidant activities. Additionally, changes in phenolic composition in the in vitro digestion system were revealed by the HPLC-DAD system. The cytotoxic effects of the digested samples were assessed on lung (A549, H1299), skin (A431), liver (Hep-G2) and colon (Caco-2) cancer cells as well as on fibroblast (Bj) cells.

The mean bioaccessibility values of phenolic and flavonoid compounds were found to be less than 35 and 24%, respectively, while the TEAC and CUPRAC antioxidant results ranged between 225.08–649.04 and 398.68–1552.28 µmol TE/g, respectively. The release of p-coumaric, ferulic, 3,4-dimethoxycinnamic acids, naringenin, pinocembrin and chrysin increased progressively from the oral to the intestinal stage. The cytotoxic effects of samples on cell lines were ranked, based on IC50 results, as A431 > Hep-G2 > Caco-2 > A549 > H1299 > Bj.

Propolis has been recognized for centuries as a natural remedy, and numerous studies have explored its bioactive components. However, no studies have previously examined the changes in the phenolic compositions of propolis samples during digestion or their cytotoxic effects on cancer cells. Therefore, this study provides novel insights and an approach to the existing literature on this topic.

The purpose of this study is to evaluate the tannase-assisted extraction of tea stem pigment from waste tea stem, after which the stability of the purified pigment was determined and analyzed.

The extracting process was optimized using the response surface methodology (RSM) approach. Material-liquid ratio, temperature and time were chosen as variables and the absorbance as a response. The stability of the tea stem pigment at the different conditions was tested and analyzed.

The optimized extraction technology was as follows: material-liquid ratio 1:20 g/ml, temperature 50°C and time 60 min. The stability test results showed that tea stem pigment was sensitive to oxidants, but the reducing agents did not affect it. The tea stem pigment was unstable under strong acid and strong alkali and was most stable at pH 6. The light stability was poor. Tea stem pigment would form flocculent precipitation under the action of Fe²⁺ or Fe³⁺ and be relatively stable in Cu²⁺ and Na²⁺ solutions. The tea stem pigment was relatively stable at 60°C and below.

No comprehensive and systematic study reports have been conducted on the extraction of pigment from discarded tea stem, and researchers have not used statistical analysis to optimize the process of tannase-assisted tea stem pigment extraction using RSM. Additionally, there is a lack of special reports on the systematic study of the stability of pigment extracted from tea stem.

Goat milk yoghurt differs from cow milk yoghurt in that it has a different casein composition and content, which presents several technical challenges, including consistency with an appropriate flavor.

In this study, the antioxidant potential and phytochemical profiling of the fruits (pineapple and papaya) and vegetable (carrot) extracts was evaluated and the effect of their purees on the quality and stability of stirred goat milk yoghurt (GMY) were investigated. The qualities of stirred GMY with carrot (CrY), pineapple (PaY) and papaya (PpY) purees were assessed against the product without puree (CY).

The carrot puree had the highest moisture, ash contents and pH value. The carrot extract had the highest DPPH radical scavenging activity, while the pineapple extract had the highest total phenolic value (1.59 µg GAE/g) and flavonoids content (0.203 µg CE/g). The scanning of all the puree extracts in GC-MS indicated that 5-hydroxymethylfurfural was a major component. The phytochemical quantification of the extracts through multiple reaction monitoring (MRM) against 16 compounds showed the presence of sinapic acid, cinnamic acid, pthalic acid, ferulic acid, 4-OH-benzoic acid, 3-OH-benzoic acid, p-coumaric acid, caffeic acid and vanillic acid in different quantities. The addition of purees and storage period had a significant (p < 0.05) effect on the moisture, pH, titratable acidity, syneresis, viscosity, color values and sensory properties of the products. In all the samples after 15 days of storage, Streptococcus thermophilus and Lactobacillus bulgaricus counts remained above the recommended level of 106CFU/g. Stirred GMY sample produced with pineapple puree showed a higher syneresis and viscosity, but the CrY sample demonstrated the highest antioxidant activity. The developed formulations remained stable with minimum changes in quality and sensory attribute during refrigerated storage for 10 days.

This study suggests that addition of fruit and vegetable improve the viscosity and sensory perception of the product with minimal use of synthetic flavor and preservatives.

The utilization of oilseeds in food formulations is prevalent due to their health benefits and nutritional value. These protein-rich oilseeds serve as an affordable and essential source of nutrients and bioactive compounds, fulfilling human protein requirements. As such, this study sought to investigate the impact of partially replacing wheat flour with oilseeds in different proportions on the nutritional and quality characteristics of biscuits.

Oilseeds, including terebinth, sesame and flaxseed, were partially substituted with wheat flour in amounts of 0, 5, 10, 15, 20 and 25%. The effects of this substitution on the storage stability, nutritional content and physical properties of the resulting biscuits were examined.

The L* (from 69.75 to 54.06) and b* (from 28.59 to 21.60) color values of biscuits decreased with the supplement of oilseeds. The oilseeds addition increased the protein, fat, energy, and ash values of biscuits. At the highest level of added terebinth, sesame and flaxseed, respectively, the amounts measured were 5984.62 mgGAE/kg, 1553.85 mgGAE/kg and 2169.23 mgGAE/kg, which were higher than the control biscuits (715.39 mgGAE/kg). The incorporation of oilseeds resulted in a substantial decrease in pH and peroxide values, while the moisture content was increased throughout the 6-month storage period. The use of terebinth in biscuits led to better oxidative stability than sesame and flaxseed-containing samples. The biscuit samples with terebinth had a longer induction time. The lowest induction time of biscuits with 25% flaxseed was chosen, approximately 3.5 h.

Oilseed flours, which are rich in lipids, have been shown to enhance the quality of biscuits. However, further studies could aim to reduce the amount of shortening used to improve their quality even further. Reducing the shortening could keep the lipid content at an acceptable amount, especially considering consumers' current expectations for low-fat foods.

Plant-based bioactive are generally known as secondary metabolites and have promising therapeutic attributes, especially antioxidative properties.

Thanks to this composition, some of these seeds have proven effective in controlling and preventing metabolic diseases (hypertension, hypercholesterolemia, diabetes, coronary heart disease and several types of cancer) as well as providing interesting properties to foods.

As result, oilseeds can be successfully used as functional and sustainable food ingredients to improve the functional, nutritional and storage stability of biscuits.

Globally, consumer’s inclination towards functional foods had noticed due to their greater health consciousness coupled with enhanced health-care cost. The fact that probiotics could promote a healthier gut microbiome led projection of probiotic foods as functional foods and had emerged as an important dietary strategy for improved human health. It had established that ice cream was a better carrier for probiotics than fermented milked due to greater stability of probiotics in ice cream matrix. Global demand for ice cream boomed and probiotic ice cream could have been one of the most demanded functional foods. The purpose of this paper was to review the technological aspects and factors affecting probiotic viability and to standardize methodology to produce functional probiotic ice cream.

Attempt was made to search the literature (review and researched papers) to identify diverse factors affecting the probiotic viability and major technological challenge faced during formulation of probiotic ice cream. Keywords used for data searched included dairy-based functional foods, ice cream variants, probiotic ice cream, factors affecting probiotic viability and health benefits of probiotic ice cream.

Retention of probiotic viability at a level of >10⁶ cfu/ml is a prerequisite for functional probiotic ice creams. Functional probiotic ice cream could have been produced with the modification of basic mix and modulating technological parameters during processing and freezing. Functionality can be further enhanced with the inclusion of certain nutraceutical components such as prebiotics, antioxidant, phenolic compounds and dietary fibres. Based upon reviewed literature, suggested method for the manufacture of functional probiotic ice cream involved freezing of a probiotic ice cream mix obtained by blending 10% probiotic fermented milk with 90% non-fermented plain ice cream mix for higher probiotic viability. Probiotic ice cream with functional features, comparable with traditional ice cream in terms of technological and sensory properties could be produced and can crop up as a novel functional food.

Probiotic ice cream with functional features may attract food manufacturers to cater health-conscious consumers.

The purpose of this research is to develop an environmentally friendly antimicrobial dyeing of cotton fabric from the root of Euclea racemosa. Textile phytochemical finishing is in high demand worldwide because of its low toxicity, low pollution, ease of availability, renewability, pharmacological effects and non-carcinogenic properties, as well as its multifunctionality, rapid process stages and potential health benefit.

The cotton fabric was dyed with aqueous extracts of Euclea racemosa root dyes. Dyes were extracted for 20 min at pH 7.43 at room and boiling temperatures with material-to-liquor ratios (MLRs) of 1:5, 1:10, 1:15 and 1:20, altering one variable at a time, and the cotton fabric was colored using a post-mordanting procedure at 50°C with an MLR of 1:20. Using a properly cleaned Petri plate, the colored samples were tested in vitro for antibacterial activity. A spectrophotometer was used to assess color strength and shade depth, as well as wash fastness and annual rubbing fastness tests for both wet and dry.

L* = 36.29, a* = 58.56, b* = 32.46 and K/S = 0.51 were the CIELAB values for dye extracted at boiling temperature. L* = 47.14, a* = 42.23, b* = 49.61 and K/S = 0.38 were the CIELAB values for dye extracted at room temperature. The wash and rubbing fastness of the dyed samples were outstanding and the dyed cotton fabrics were found antibacterial against Gram-negative bacteria Escherichia coli.

Dyes derived from the E. racemosa root could be used to develop a new antibacterial cotton fabric dye.