Revisiting Spectrophotometric Methods in the FoodOmics Era: The Influence of Phytochemicals in the Quantification of Soluble Sugars in Plant-Based Beverages, Drinks, and Extracts.

The rising prevalence of diet-related diseases is driving consumers to adopt healthier, plant-based diets. Aware of this consumer trend, the Food Industry is investing in innovative, tasty, plant-based foods with added nutraceutical value. However, health-promoting phytochemicals are often found in foods with a high content of natural sugars that are readily absorbed, undermining their health benefits.

Clustered Lifestyle Profiles of Adolescent Football Players: Examining the Relationship Between Off-Training Lifestyle and Training Performance.

This study clustered young male football players based on off-training physical activity (PA) and sedentary behavior (SB) to examine their impact on physical and technical-tactical performance in small-sided-games (SSG). In Stage 1, thirty-four adolescent male football players (mean age 14.2   ±   0.

Effect of weekly Plyometric training frequency on Adolescents female basketball players during in-season: A comparison of two vs. four sessions.

This study investigated the effects lower vs. higher frequencies of volume-equated plyometric training youth female basketball players. Thirty youth highly trained female basketball players (age, 15.

Enzymatic fatty acid acylation of cyanidin-3-O-glucoside extracted from black rice bran: thermostability, lipophilicity, cytotoxicity and absorption studies.

Lipophilization technique has been a promising alternative to reduce anthocyanin's chemical instability and to increase their lipid affinity. Enzymatic acylation of cyanidin-3-O-glucoside (C3G) extracted from black rice bran was optimized towards the fatty acid donor, solvent, enzyme concentration, and temperature parameters. The most promising lipophilic conjugate (C3G-C8) was obtained with 53 % yield at 60 °C, 15 g/L enzyme in acetonitrile:DMSO (10:1).

Effect of dehydration of Syrah grape berries on the aging potential of fortified sweet wines in Ningxia of China.

Many of wines from western China suffer from the short lifespan of aging. This study was conducted to investigate the effects of grape dehydration on aging potential of fortified sweet wines. Compared with the control wine (CK), dehydration significantly raised the sugar, organic acids and acetic esters content of G20 and G40 wines (made by 20 % and 40 % weight loss grapes).

Examining the impact of different re-warm-up strategies on non-starter basketball players' physical performance.

This study assessed the effectiveness of re-warm-up strategies in counteracting performance declines in non-starter female basketball players during prolonged inactivity. Fifteen elite youth players (16.7 ± 0.

Empowering the Sports Scientist with Artificial Intelligence in Training, Performance, and Health Management.

Artificial Intelligence (AI) is transforming the field of sports science by providing unprecedented insights and tools that enhance training, performance, and health management. This work examines how AI is advancing the role of sports scientists, particularly in team sports environments, by improving training load management, sports performance, and player well-being. It explores key dimensions such as load optimization, injury prevention and return-to-play, sports performance, talent identification and scouting, off-training behavior, sleep quality, and menstrual cycle management.

Antiproliferative and antioxidant properties of protein-free and protein-bound phenolics isolated from purple rice (Oryza sativa L.).

Purple rice (Oryza sativa L.) is a rich in endogenous phenolics and proteins. The naturally occurring interactions between phenolic compounds and proteins have been shown to have beneficial effects on human health.

Impact of food additives (sodium carbonate and ammonium bicarbonate) on interactions between astringent compounds and an oral cell model.

Many foods contain additives like sodium carbonate and ammonium bicarbonate to ensure safety, preserve quality, or extend shelf life. Recent studies suggest these additives may influence interactions between astringent compounds and oral cells. Using a tongue epithelium cell model, we investigated how these salts affect interactions between astringent compounds (phenolic and non-phenolic) and oral constituents.

Exploring the potential of 7,4'-di(diethylamino)flavylium as a novel photosensitizer for topical photodynamic therapy of skin cancer.

Photodynamic therapy (PDT) is a minimally invasive therapeutic approach that has shown promising results in recent years, particularly in the dermatological clinical treatment of several pathologies, including neoplastic skin diseases. In light of the recent discovery of the photosensitizing properties of a water-soluble group of amino-based flavylium dyes, research efforts have led to the development of a novel synthetic dye with two diethylamino moieties in its structure, 7,4'-di(diethylamino)flavylium (7,4'diN(Et)). This dye was tested as a potential photosensitizer for PDT of skin cancer.

New Insights into pH-dependent Complex Formation between Lignosulfonates and Anthocyanins: Impact on Color and Oxidative Stability.

Anthocyanins have limited application as natural colorants and antioxidants due to their color loss and instability under certain conditions. This research explores the formation of a complex between lignosulfonates (LS) and cyanidin-3--glucoside (C3G) using a multitechnique approach as well as the effect on C3's red color, oxidative stability, and antioxidant activity in acidic mediums. All data revealed pH-dependent LS-C3G interactions.

First Insight into Lignin Valorization as a Promising Biopolymer for the Modulation of the Physicochemical Properties of Port Wine.

Lignosulfonate (LS), kraft lignin (KL), and organosolv lignin (OL) were evaluated as potential modulating agents of the physicochemical properties of Port wine at two different concentrations for 7 and 30 days. KL and LS demonstrated the ability to remove proteins and potentiate the anthocyanin concentration. LS reduced the tannin content and the interaction of salivary acidic proline-rich proteins with wine phenolic compounds.

Exploring acylated anthocyanin-based extracts as a natural alternative to synthetic food dyes: Stability and application insights.

This work explores the potential of anthocyanin-based extracts (hibiscus calyxes - HC, red cabbage - RC, and butterfly pea flower - BPF) as natural alternatives to synthetic dyes in the food industry. Analyses in a pH range for food applications revealed higher color stability for the BPF extract, keeping vibrant colors over the 7 days at room temperature. At pH 3 and 100 °C, the BPF was more stable, losing half of its anthocyanin concentration after 14 h, while RC and HC lost half of their color after 7 and 2 h, respectively.

Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions.

As the lack of resources required to meet the demands of a growing population is increasingly evident, plant-based diets can be seen as part of the solution, also addressing ethical, environmental, and health concerns. The rise of vegetarian and vegan food regimes is a powerful catalyzer of a transition from animal-based diets to plant-based diets, which foments the need for innovation within the food industry. Vegetables and fruits are a rich source of protein, and bioactive compounds such as dietary fibres and polyphenols and can be used as technological ingredients (e.

Chitosan/Polyvinyl Alcohol-Based Biofilms Using Ternary Deep Eutectic Solvents towards Innovative Color-Stabilizing Systems for Anthocyanins.

Anthocyanins are amazing plant-derived colorants with highly valuable properties; however, their chemical and color instability issues limit their wide application in different food industry-related products such as active and intelligent packaging. In a previous study, it was demonstrated that anthocyanins could be stabilized into green plasticizers namely deep eutectic solvents (DESs). In this work, the fabrication of edible films by integrating anthocyanins along with DESs into biocompatible chitosan (CHT)-based formulations enriched with polyvinyl alcohol (PVA) and PVA nanoparticles was investigated.

Exploring the Benefits of Nutritional and Chemical Characteristics of Touriga Nacional and Arinto Varieties ( L.).

Environmental degradation leads to an unsustainable food system. In addition to this issue, the consumption of foods that improve people's health and well-being is recommended. One of the alternatives is undoubtedly the use of by-products of winemaking, namely in the form of grape pomace flour (GPF).

A look upon the adsorption of different astringent agents to oral models: Understanding the contribution of alternative mechanisms in astringency.

Salivary proteins precipitation by interaction with polyphenols is the major mechanism for astringency. However, alternative mechanisms seem involved in the perception of different subqualities of astringency. In this study, adsorption of four astringent agents to in vitro oral models and their sensory properties were assessed.

The Role of Anthocyanins in Alleviating Intestinal Diseases: A Mini Review.

Anthocyanins are phytonutrients with physiological activity belonging to the flavonoid family whose transport and absorption in the human body follow specific pathways. In the upper gastrointestinal tract, anthocyanins are rarely absorbed intact by active transporters, with most reaching the colon, where bacteria convert them into metabolites. There is mounting evidence that anthocyanins can be used for prevention and treatment of intestinal diseases, including inflammatory bowel disease (IBD), irritable bowel syndrome (IBS), and colorectal cancer (CRC), through the protective function on the intestinal epithelial barrier, immunomodulation, antioxidants, and gut microbiota metabolism.

First Insights on the Bioaccessibility and Absorption of Anthocyanins from Edible Flowers: Wild Pansy, Cosmos, and Cornflower.

Edible flowers are regaining interest among both the scientific community and the general population, not only for their appealing sensorial characteristics but also from the growing evidence about their health benefits. Among edible flowers, those that contain anthocyanins are among the most consumed worldwide. However, little is known regarding the bioaccessibility and absorption of their bioactive compounds upon ingestion.

Mass spectrometry-based quantification of immunostimulatory gliadin proteins and peptides in coloured wheat varieties: Implications for Celiac Disease.

Pigmented wheat varieties (Triticum aestivum spp.) are getting increasingly popular in modern nutrition and thoroughly researched for their functional and nutraceutical value. The colour of these wheat grains is caused by the expression of natural pigments, including carotenoids and anthocyanins, that can be restricted to either the endosperm, pericarp and/or aleurone layers.

Identification and structural characterization of a novel (+)-catechin-caffeic acid adduct present in wines.

A new compound with a molecular ion mass of m/z 467 in the negative ion mode was found to occur in a white wine aged 30 months in bottle. In this latter, fragment ions compatible with the loss of a carboxylic acid (-44 a.m.

Development of a cell-based quaternary system to unveil the effect of pectic polysaccharides on oral astringency.

Phenolic compounds are responsible for food unpleasant taste properties, including astringency, due to their ability to interact with salivary proteins and oral constituents. Astringency is a crucial attribute for consumer's acceptability. To fulfill the demand for both healthy and tasty food, polysaccharides raise as a good alternative to modulate astringency.

Characterization of the Effect of a Novel Production Technique for 'Not from Concentrate' Pear and Apple Juices on the Composition of Phenolic Compounds.

The consumption of 'not-from-concentrate' (NFC) fruit juices can be a convenient and enjoyable way to incorporate the nutritional benefits and flavors of fruits into one's diet. This study will focus on the effect of production of juices from apple and pear fruits, by using centrifugal decanter and tangential filtration, on the profile of polyphenols as a valuable source of bioactive compounds. Likewise, by-products from the juice industry were characterized in order to understand the high-value-added potential based on their composition of polyphenols.

Evidence of increased gluten-induced perturbations in the nucleophilic tone and detoxifying defences of intestinal epithelial cells impaired by gastric disfunction.

It has been increasingly demonstrated over the past few years that some proteolytically resistant gluten peptides may directly affect intestinal cell structure and functions by modulating pro-inflammatory gene expression and oxidative stress. The relationship between oxidative cell damage and Celiac Disease (CD) is supported by several studies on human intestinal epithelial cell lines, such as the Caco-2 cell model, already shown to be particularly sensitive to the pro-oxidative and pro-apoptotic properties of gluten protein digests. Through providing valuable evidence concerning some of the pathophysiological mechanisms that may be at play in gluten-related disorders, most of these in vitro studies have been employing simplified digestion schemes and intestinal cell systems that do not fully resemble mature enterocytes in terms of their characteristic tight junctions, microvilli and membrane transporters.