Incorporation of brown seaweed (Ecklonia radiata) polyphenol crude extracts in whey protein isolate‑sodium alginate emulsion delivery systems.

Ternary complexes composed of whey protein isolate, sodium alginate, and seaweed-derived polyphenols were developed as emulsifiers to stabilize oil-in-water emulsions. Different formulations were prepared and characterized for their physicochemical properties, including particle size and surface charge. The ternary complexes produced emulsions with improved storage and thermal stability compared to other formulations, and transmission electron microscopy confirmed well-defined morphology.

Structural Characterization of Micronized Lignocellulose Date Pits as Affected by Water Sonication Followed by Alcoholic Fractionations.

Date pits are considered waste, and micronized date pit powder could be developed for use in foods and bio-products. In this study, micronized date pit powders were extracted by alcoholic sedimentation after ultrasound treatment. The control was considered untreated, i.

Bioactive phenolic compounds from Australian seaweeds and their impact on gut health.

Seaweed phenolics are increasingly recognized for their health-promoting potential, but their bioavailability and interaction with gut microbiota remain insufficiently understood. This study examined the effects of seaweed phenolics on gut microbiota, short-chain fatty acid production and characterized phenolics during colonic fermentation over 48 h. Results showed that Durvillaea potatorum exhibited the highest total phenolic content (3.

Impact of Roasting Temperature on Antioxidant Activities and Characterization of Polyphenols in Date Seed Beverages From Different Cultivars.

This experiment aimed to analyze the antioxidant capacity and composition of polyphenolic compounds from date seed beverage produced from eight date palm cultivars subjected to three roasting temperatures (180°C, 200°C, and 220°C) from light roasting to dark roasting. Total phenolic content in date seed beverages at light roasting ranged from 4.98 to 14.

Ripening Stage and Phenolic Composition Characterization of Fruit from Different Date ( L.) Cultivars in Australia.

We analyzed the antioxidant potential and composition of phenolic compounds in six Australian date palm cultivars (Mejhoul, Barhee, Deglet nour, Thoory, Halawi, and Khadrawy) at three ripening stages: , , and . Total phenolic content in date fruits at the stage ranged from 19.7 to 117.

Validation of the enhanced physicochemical and bioactive properties of Lessonia trabeculata fucoidan upon transfer to the fluid interface via upper gastrointestinal model in vitro.

The prominent bioactivities of fucoidan have attracted increasing attention from food scientists. Recent studies have highlighted the potential structural damages triggered by gastrointestinal digestion, which reduces the bioactive performance of fucoidan. Here, we aimed to preserve the bioactivities of fucoidan in a digestive environment by incorporating fucoidan at the interface of an oil/water emulsion.

A Systematic Review of Extraction Methods, Phytochemicals, and Food Applications of Leaves Using PRISMA Methodology.

This systematic review was aimed at examining the impact of extraction methods on the phytochemical profile of leaves to identify the most effective extraction technique for food application. Mainly, maceration, Soxhlet extraction, and ultrasound-assisted extraction (UAE) are reviewed in this study for their efficiency in extracting key phytochemicals in leaves. Given the rich phytochemical profile of leaves, selecting an appropriate extraction method is important in preserving their functionality and ensuring the quality of fortified or enriched food products.

Study of phenolic-polysaccharide interactions in brown seaweed.

Brown seaweed has a rich source of bioactives, notably antioxidative phenolic compounds and sulphated polysaccharides. Despite their importance, the interactions between these compounds and their resultant antioxidant activities have not been extensively studied. This research aims to investigate the interaction between seaweed-derived phenolics and polysaccharides in terms of their antioxidant activity, exploring their potential interactions through in silico molecular docking, and validating them using Fourier transform infrared spectroscopy (FTIR), dynamic light scattering (DLS) and differential scanning calorimetry (DSC).

Improving potential strategies for biological activities of phlorotannins derived from seaweeds.

Seaweeds have garnered considerable attention due to their capacity to serve as exceptional reservoirs of numerous bioactive metabolites possessing substantial chemical and biological significance. .Phlorotannins constitute a significant class of natural polyphenols originating from brown seaweeds, featuring a broad spectrum of bioactive attributes and demonstrating potential applicability across various sectors.

The Physicochemical and Rheological Properties of Green Banana Flour-Wheat Flour Bread Substitutions.

Functional foods are currently receiving increasing popularity in diet modification. Green bananas contain far more dietary fiber (DF) and resistant starch (RS) than mature bananas. The potential for integrating these vital components into food, such as bread, has expanded.

Physicochemical Characterization, Storage Stability Behavior, and Intestinal Bioaccessibility of Clove Extract Encapsulated Using Varying Combinations of Gum Arabic and Maltodextrin.

Clove (, L.) is a rich source of polyphenols and antioxidants, but its intense flavor, poor solubility, and instability may limit its widespread and efficient use in industrial applications. In a series of laboratory-scale experiments, gum Arabic (GA) and maltodextrin (MD) were used as coating agents in various proportions (ranging from 0MD:100GA to 100MD:0GA) for encapsulation of clove extract using a freeze-drying method.

Recent developments, challenges, and prospects of dietary omega-3 PUFA-fortified foods: Focusing on their effects on cardiovascular diseases.

Dietary omega-3 polyunsaturated fatty acids (Dω-3 PUFAs) have been extensively studied and have been proven to offer notable benefits for heart health. Scientific meta-analysis strongly endorses them as potent bioactive agents capable of preventing and managing cardiovascular diseases (CVDs). Fortification of foods with Dω-3 PUFAs is a potential strategy for enhancing Dω-3 PUFA intake in an effort to continue strengthening public health outcomes.

Antioxidant Potential and Characterization of Polyphenol Compounds in Pods.

The aim of this investigation was to comparatively assess the antioxidant and polyphenol compounds in fresh moringa pods sourced from two different regions in Australia, namely Queensland (QLD) and Western Australia (WAU). Total polyphenol content varied between 1.64 and 5.

Site-specific impact of polyphenols on the gastrointestinal microbiome.

The gastrointestinal (GI) tract hosts a diverse microbiota composed of trillions of microorganisms that play crucial roles in maintaining human homeostasis, health, and overall well-being. Dietary polyphenols, primarily found in edible plants, exhibit intricate interactions with the GI microbiota. These polyphenols undergo biotransformation by microbial activity and can modulate the growth of microorganisms, either promoting or inhibiting their proliferation.

Insights into the in vitro biological properties of Australian beach-cast brown seaweed phenolics.

Five Australian seaweed species, , , , , and , thrive along the country's shorelines. Some of these seaweeds have recognized health benefits but have not been fully investigated in terms of their bioactive components and mechanisms of action. We employed ultrasonication with 70% methanol to extract phenolic compounds from these seaweeds and investigated a range of bioactivities for these extracts, including anti-inflammatory activity exploring urease inhibition, nitric oxide scavenging activity, protein denaturation inhibition, and protease inhibition.

Assessing the influence of spontaneous fermentation on consumer emotional responses to roasted arabica coffee in a biometric approach.

Beyond sensory quality, food-evoked emotions play a crucial role in consumers acceptance and willingness to try, which are essential for product development. The link between fermented coffee sensory characteristics and elicited emotional responses from consumers is underexplored. This study aimed to evaluate consumers' acceptability of spontaneously fermented and unfermented roasted coffee through self-reported sensory evaluation and biometrics assessment.

Green banana resistant starch: A promising potential as functional ingredient against certain maladies.

This review covers the significance of green banana resistant starch (RS), a substantial polysaccharide. The food industry has taken an interest in green banana flour due to its 30% availability of resistant starch and its approximately 70% starch content on a dry basis, making its use suitable for food formulations where starch serves as the base. A variety of processing techniques, such as heat-moisture, autoclaving, microwaving, high hydrostatic pressure, extrusion, ultrasound, acid hydrolysis, and enzymatic debranching treatments, have made significant advancements in the preparation of resistant starch.

Formulation and assessment of chickpea pulao using fenugreek seeds and Indian rennet to improve blood glycemic levels.

Diabetes is becoming a significant health concern in Asia, where the prevalence has reached alarming levels. An important contributing factor is the consumption of high-carbohydrate foods, including rice, bread, etc. These high-carbohydrate foods pose a major risk to public health due to their impact on postprandial hyperglycemia.

Optimizing extraction methods by a comprehensive experimental approach and characterizing polyphenol compositions of Ecklonia radiata.

Brown seaweed Ecklonia radiata harbors valuable polyphenols, notably phlorotannins, prized for their health benefits. This study optimized phlorotannin extraction via conventional solvent extraction and ultrasound-assisted extraction methods, utilizing variable concentrations of ethanol. Employing fractional factorial designs, key variables were identified.

Optimization of Ultrasonic Extraction Parameters for the Recovery of Phenolic Compounds in Brown Seaweed: Comparison with Conventional Techniques.

Seaweed, in particular, brown seaweed, has gained research interest in the past few years due to its distinctive phenolic profile that has a multitude of bioactive properties. In order to obtain the maximum extraction efficiency of brown seaweed phenolic compounds, Response Surface Methodology was utilized to optimize the ultrasound-assisted extraction (UAE) conditions such as the amplitude, time, solvent:solid ratio, and NaOH concentration. Under optimal conditions, UAE had a higher extraction efficiency of free and bound phenolic compounds compared to conventional extraction (stirred 16 h at 4 °C).

LC-ESI-QTOF-MS/MS characterization of phenolic compounds in Australian native passion fruits and their potential antioxidant activities.

Passion fruits, renowned globally for their polyphenolic content and associated health benefits, have enjoyed growing attention from consumers and producers alike. While global cultivar development progresses, Australia has pioneered several native cultivars tailored for its distinct planting conditions. Despite their cultivation, comprehensive studies on the phenolic profiles and antioxidant capacities of these Australian-native passion fruits are notably lacking.

Bioaccessibility of Phenolic Compounds, Resistant Starch, and Dietary Fibers from Australian Green Banana during In Vitro Digestion and Colonic Fermentation.

Green bananas contain a substantial amount of resistant starch (RS), dietary fiber (DF), and phytochemicals, which exhibit potent antioxidant capabilities, primarily attributable to the abundance of polyphenols. The objective of this study was to assess the variations in the contents and bioaccessibility of RS, DF, and phenolic compounds in three types of Australian green bananas (Cavendish "", Ladyfinger " L.", and Ducasse ""), along with their antioxidant capacities, and the production of short-chain fatty acids (SCFAs) following in vitro simulated gastrointestinal digestion and colonic fermentation.