Optimization of the enzyme-assisted aqueous extraction of phenolic compounds from pistachio green hull

Pistachio green hull and pomegranate peel extracts as two natural antiglycation agents

Advanced glycation end products (AGEs) are formed in the final step of the nonenzymatic Maillard reaction, which can contribute to various health problems such as diabetes mellitus, renal failure, and chronic inflammation. Bioactive compounds with antiglycation properties have the potential to inhibit AGE-related diseases. This study investigated the antiglycation potential of pistachio green hull (PGH) and pomegranate peel (PP) extracts, which are polyphenol-rich agro-residues, against fluorescent AGE formation and compared the results with pyridoxine (vitamin B6), metformin, and EDTA (as usual chemical antiglycation agents). The results showed that PGH and PP effectively inhibited the formation of AGEs in bovine serum albumin-glucose (BSA-Glu) and BSA-fructose (BSA-Fru) with antiglycation activities ranging from 92% to 97%. PP extract (with an IC50 of 94 mg ml-1) had a greater antiglycation ability than PGH extract (with an IC50 of 142 mg ml-1). Also, results indicated that the antiglycation activities of the extracts were comparable to that of pyridoxine, and higher than metformin and EDTA. These findings suggest that the two studied extracts can be used for sustainable production of high-added-value food products with a positive effect on consumers' health.

Trends in extracting Agro-byproducts' phenolics using non-thermal technologies and their combinative effect: Mechanisms, potentials, drawbacks, and safety evaluation

The agro-food industries generate significant waste with adverse effects. However, these byproducts are rich in polyphenols with diverse bioactivities. Innovative non-thermal extraction (NTE) technologies (Naviglio extractor®, cold plasma (CP), high hydrostatic pressure (HHP), pulse-electric field (PEF), ultrasound-assisted extraction (UAE), etc.) and their combinative effect (integrated UAE + HPPE, integrated PEF + enzyme-assisted extraction, etc.) could improve polyphenolic extraction. Hence, this article comprehensively reviewed the mechanisms, applications, drawbacks, and safety assessment of emerging NTE technologies and their combinative effects in the last 5 years, emphasizing their efficacy in improving agro-byproduct polyphenols' extraction. According to the review, incorporating cutting-edge NTE might promote the extraction ofmore phenolic extractfrom agro-byproducts due to numerous benefits,such as increased extractability,preserved thermo-sensitive phenolics, and low energy consumption. The next five years should investigate combined novel NTE technologies as they increase extractability. Besides, more research must be done on extracting free and bound phenolics, phenolic acids, flavonoids, and lignans from agro by-products. Finally, the safety of the extraction technology on the polyphenolic extract needs a lot of studies (in vivo and in vitro), and their mechanisms need to be explored.

Influence of green pepper extract on the physicochemical, antioxidant, and sensory properties of stirred yogurt

The green pepper has garnered interest in different societies as a functional food and food additive. Numerous studies have indicated that the phytochemicals found in pepper possess antioxidant, anti-cancer, anti-inflammatory, anti-obesity, and anti-arteriosclerotic properties. In this study, green pepper extract was used in yogurt to increase the acceptability of consumption and improve its health properties. For this purpose, green pepper extract was added in concentrations 100, 200, and 300 ppm in the preparation of yogurt. And pH, acidity, total content of phenolic compounds, DPPH inhibition percentage, viscosity, syneresis, and sensory properties were evaluated in 1, 7, 14, and 21 days after production. The results showed that by increasing the amount of extract, the percentage of antioxidant activity and phenolic compounds increased significantly. The effect of storage time on these indicators was also significant (p < 0.05). in such a way that over time, there was a decrease in antioxidant activity. But, there was a slight increase in antioxidant activity on the 14th day of storage. Also, the effect of treatment type on some physicochemical characteristics of yogurt containing green pepper extract including pH, acidity, viscosity, and syneresis was significant (p < 0.05). During storage, acidity, syneresis, and viscosity increased and pH decreased significantly in all yogurt samples. Regarding the tested sensory attributes, the 200 ppm sample received the highest score among the evaluators, and in terms of overall acceptance, the samples containing the extract were more favorable than the control sample.

Enhancement of cellulolytic enzyme production from intrageneric protoplast fusion of Aspergillus species and evaluating the hydrolysate scavenging activity

BACKGROUND

Lignocellulosic biomass provides a great starting point for the production of energy, chemicals, and fuels. The major component of lignocellulosic biomass is cellulose, the employment of highly effective enzymatic cocktails, which can be produced by a variety of microorganisms including species of the genus Aspergillus, is necessary for its utilization in a more productive manner. In this regard, molecular biology techniques should be utilized to promote the economics of enzyme production, whereas strategies like protoplast fusion could be employed to improve the efficacy of the hydrolytic process.

RESULTS

The current study focuses on cellulase production in Aspergillus species using intrageneric protoplast fusion, statistical optimization of growth parameters, and determination of antioxidant activity of fermentation hydrolysate. Protoplast fusion was conducted between A. flavus X A. terreus (PFFT), A. nidulans X A. tamarii (PFNT) and A. oryzae X A. tubingensis (PFOT), and the resultant fusant PFNT revealed higher activity level compared with the other fusants. Thus, this study aimed to optimize lignocellulosic wastes-based medium for cellulase production by Aspergillus spp. fusant (PFNT) and studying the antioxidant effect of fermentation hydrolysate. The experimental strategy Plackett-Burman (PBD) was used to assess how culture conditions affected cellulase output, the best level of the three major variables namely, SCB, pH, and incubation temperature were then determined using Box-Behnken design (BBD). Consequently, by utilizing an optimized medium instead of a basal medium, cellulase activity increased from 3.11 U/ml to 7.689 U/ml CMCase. The following medium composition was thought to be ideal based on this optimization: sugarcane bagasse (SCB), 6.82 gm; wheat bran (WB), 4; Moisture, 80%; pH, 4; inoculum size, (3 × 106 spores/ml); and incubation Temp. 31.8 °C for 4 days and the fermentation hydrolysate has 28.13% scavenging activities.

CONCLUSION

The results obtained in this study demonstrated the significant activity of the selected fusant and the higher sugar yield from cellulose hydrolysis over its parental strains, suggesting the possibility of enhancing cellulase activity by protoplast fusion using an experimental strategy and the fermentation hydrolysate showed antioxidant activity.

Effect of fermentation on antioxidant, antimicrobial, anti-inflammatory, and anti-Helicobacter pylori adhesion activity of Ulmus davidiana var. japonica root bark

The limited yield of Ulmus davidiana var. japonica root bark (URB) extract is considered an economic loss to the food industry. Improving extraction yield and bioactivity through fermentation increase the industrial usage of URB. The study aims to optimize the fermentation with cellulolytic and pectinolytic bacteria and evaluate the bioactivity and anti-Helicobacter pylori activity of the fermented URB extract. URB fermentation with the Bacillus licheniformis FLa3, isolated from salted seafood (Sardinella zunasi), under optimal conditions (37 °C, pH 6, 10% inoculum dose, and 36 h) improved the extraction yield by 36% compared to the control. The antioxidant and antimicrobial activity of the fermented extract were significantly higher than non-fermented extract. High-performance liquid chromatography results confirmed that the fermentation increased the proportion of bioactive components such as catechin (171.7%), epicatechin (144.3%), quercetin (27.3%), and kaempferol (16.7%). The results confirmed that the fermentation increased both the extraction yield and bioactivity.

Recent advances in bio-based extraction processes for the recovery of bound phenolics from agro-industrial by-products and their biological activity

Usually found bound to other complex molecules (e.g., lignin, hemicellulose), phenolic compounds (PC) are widely present in agro-industrial by-products, and their extraction is challenging. In recent times, research is starting to highlight the bioactive roles played by bound phenolics (BPC) in human health. This review aims at providing a critical update on recent advances in green techniques for the recovery of BPC, focusing on enzymatic-assisted (EAE) and fermentation-assisted extraction (FAE) as well as in the combination of technologies, showing variable yield and features. The present review also summarizes the most recent biological activities attributed to BPC extracts until now. The higher antioxidant activity of BPC-compared to FPC-coupled with their affordable by-product source make them medicinally potent and economically viable, promoting their integral upcycling and generating new revenue streams, business, and employment opportunities. In addition, EAE and FAE can have a biotransformative effect on the PC itself or its moiety, leading to improved extraction outcomes. Moreover, recent research on BPC extracts has reported promising anti-cancer and anti-diabetic activity. Yet further research is needed to elucidate their biological mechanisms and exploit the true potential of their applications in terms of new food products or ingredient development for human consumption.

Enhancing Antioxidants Extraction from Agro-Industrial By-Products by Enzymatic Treatment

Nowadays, agro-industrial by-products are of increasing interest as a source of antioxidant compounds. Thus, alternative green techniques to extract antioxidant compounds have been pursued. The use of enzymes to release bioactive compounds through antioxidant activity reduces the environmental impact caused by traditional extraction systems using organic solvents. A crude enzymatic extract containing carbohydrolases was produced by solid-state fermentation (SSF) of an olive pomace and brewery spent-grain combination. The crude extract was evaluated at different temperatures and pH values and its thermostability was studied. Results showed that β-glucosidase and cellulase were more stable than xylanase, particularly cellulase, which kept 91% of its activity for 72 h at 45 °C. The extract was also applied in enzymatic treatments (ET) to liberate antioxidant compounds from winery, olive mill and brewery by-products under optimal conditions for enzymatic activities. The highest antioxidant activity was found in extracts obtained after enzymatic treatment of exhausted olive pomace (EOP). Enzymatic crude extract produced by SSF was successfully applied in the extraction of antioxidant compounds from winery, olive mill and brewery by-products. Thus, integrating SSF and enzymatic technologies is a valuable approach to implement circular economy practices in the agro-food industry.

Antioxidants and Bioactive Compounds in Food: Critical Review of Issues and Prospects

This review paper gives an insight into the effective delivery mechanisms for health-promoting substances and highlights the challenges of using antioxidants and bioactives in foods. The selection criteria for choosing bioactives and their extraction in bioavailable form with their adequate incorporation techniques and delivery mechanisms are covered. Moreover, an overview of existing methods for determination of bioactivity is given. The importance of scientifically evaluating the effects of foods or food components on consumer health before making claims about the healthiness is aligned. Finally, a scientific perspective on how to respond to the booming demand for health-promoting products is given, and we acknowledge that despite the work done, there are still many challenges that need to be overcome.

Enzymes-Assisted Extraction of Plants for Sustainable and Functional Applications

The scientific community and industrial companies have discovered significant enzyme applications to plant material. This rise imparts to changing consumers' demands while searching for 'clean label' food products, boosting the immune system, uprising resistance to bacterial and fungal diseases, and climate change challenges. First, enzymes were used for enhancing production yield with mild and not hazardous applications. However, enzyme specificity, activity, plant origin and characteristics, ratio, and extraction conditions differ depending on the goal. As a result, researchers have gained interest in enzymes' ability to cleave specific bonds of macroelements and release bioactive compounds by enhancing value and creating novel derivatives in plant extracts. The extract is enriched with reducing sugars, phenolic content, and peptides by disrupting lignocellulose and releasing compounds from the cell wall and cytosolic. Nonetheless, depolymerizing carbohydrates and using specific enzymes form and release various saccharides lengths. The latest studies show that oligosaccharides released and formed by enzymes have a high potential to be slowly digestible starches (SDS) and possibly be labeled as prebiotics. Additionally, they excel in new technological, organoleptic, and physicochemical properties. Released novel derivatives and phenolic compounds have a significant role in human and animal health and gut-microbiota interactions, affecting many metabolic pathways. The latest studies have contributed to enzyme-modified extracts and products used for functional, fermented products development and sustainable processes: in particular, nanocellulose, nanocrystals, nanoparticles green synthesis with drug delivery, wound healing, and antimicrobial properties. Even so, enzymes' incorporation into processes has limitations and is regulated by national and international levels.

Effects of High-Pressure, Hydrothermal, and Enzyme-Assisted Treatment on the Taste and Flavor Profile of Water-Soluble Ginger (Zingiber officinale) Extract

Ginger, a plant widely consumed worldwide, is used as a spice or to enhance the flavor of foods. In this study, the taste characteristics (gingerol, shogaol, and amino acid) of extracts treated with various solubilizing methods were objectively compared. In addition, an E-nose confirmed the flavor pattern combined with principal component analysis (PCA) between each extract gas chromatogram-tandem mass spectrometry was performed to compare and analyze volatile compounds between extraction methods. As a result, high-pressure enzyme-assisted extraction (HPE) and hydrothermal enzyme-assisted extraction (HWE) treatment effectively improved the extraction yield of ginger and the contents of gingerol and shogaol and removed the bitter taste. In addition, radar charts of both E-nose and PCA provided the distribution of flavor substances in HPE and HWE products of ginger. After enzyme-assisted treatment, a strong fruity and piquant flavor was noted. In conclusion, it is suggested that ginger extract of enzyme-assisted treatment has increased flavor compounds and can be an excellent food material.

Influence of the extraction method on the recovery of bioactive phenolic compounds from food industry by-products

Agro-foodindustries generate colossal amounts of non-edible waste and by-products, easily accessible as raw materials for up-cycling active phytochemicals. Phenolic compounds are particularly relevant in this field given their abundance in plant residues and the market interest of their functionalities (e.g. natural antioxidant activity) as part of nutraceutical, cosmetological and biomedical formulations. In "bench-to-bedside" achievements, sample extraction is essential because valorization benefits from matrix desorption and solubilization of targeted phytocompounds. Specifically, the composition and polarity of the extractant, the optimal sample particle size and sample:solvent ratio, as well as pH, pressure and temperature are strategic for the release and stability of mobilized species. On the other hand, current green chemistry environmental rules require extraction approaches that eliminate polluting consumables and reduce energy needs. Thus, the following pages provide an update on advanced technologies for the sustainable and efficient recovery of phenolics from plant matrices.

Enzymolysis-Microwave-Assisted Hydrodistillation for Extraction of Volatile Oil from Atractylodes Chinensis and Its Hypoglycemic Activity in vitro

BACKGROUND

Atractylodes chinensis (family Asteraceae) is a perennial herb with many pharmacological effects.

OBJECTIVE

Extraction of volatile oil from Atractylodes chinensis was optimized and its hypoglycemic activities were studied.

METHODS

Enzymolysis-microwave-assisted hydrodistillation (EMAHD) was adopted to extract the volatile oil, and the technology was optimized using a single-factor experiment that incorporated response surface methodology (RSM). The extraction rates of volatile oil by EMAHD, microwave-assisted hydrodistillation (MAHD), and hydrodistillation (HD) methods were compared at different times. The ingredients of Atractylodes chinensis volatile oil were analyzed by gas chromatography-mass spectrometry. Scanning electron microscopy (SEM) were used to analyze the microstructural changes in Atractylodes chinensis residue before and after extraction. The inhibition of α-amylase activity was determined.

RESULTS

The obtained optimal extraction conditions for EMAHD were as follows: enzyme concentration 1.6%, pH 7, enzymolysis time 20 min, enzymolysis temperature 50°C, liquid-solid ratio 30:1, microwave power 455 W, and microwave time 40 min. The levels of the main ingredients and the in vitro inhibition of α-amylase activities were higher for Atractylodes chinensis volatile oil extracted by EMAHD than by HD or MAHD. The powder residue of Atractylodes chinensis remaining after EMAHD showed a ruptured and collapsed cell structure, indicating accelerated dissolution of the volatile oil.

CONCLUSIONS AND HIGHLIGHTS

EMAHD is deemed a method with many advantages for extraction of volatile oil from Atractylodes chinensis. The volatile oil of Atractylodes chinensis is a promising component for treating hyperglycemia.

Tunisian Pistachio Hull Extracts: Phytochemical Content, Antioxidant Activity, and Foodborne Pathogen Inhibition

The present study aimed to discriminate pistachio (Pistacia vera L.) hulls belonging to three different Tunisian geographical origins and extracted separately by hexane, acetone, acetonitrile, and water in terms of phytochemicals and antioxidant and antibacterial activities using multivariate analysis. Significant differences ( $P<0.05$ ) in the phytochemical content, antioxidant, and antifoodborne bacterial activities were detected among the pistachio hulls populations. Pearson correlation, principal component analysis (PCA), hierarchical cluster analysis (HCA), and heat map were used to distinguish the relationship between the different regions on the basis of the biological activities. It was found that the twelve (4 extracts × 3 geographical sources) pistachio hulls extracts could be classified geographically into four distinct groups. To explore the mode of action of the aqueous pistachio hull extract against L. monocytogenes and S. enterica, polymyxin acriflavine lithium chloride ceftazidime aesculin mannitol (PALCAM) and xylose lysine deoxycholate (XLD) broth media were artificially contaminated at 104 CFU/mL. Using linear and general linear models, aqueous pistachio hull extract was demonstrated to control the two dominant food-borne pathogens by suppressing the bacterial growth.

Optimized ultrasound-assisted extraction of total polyphenols from Empetrum nigrum and its bioactivities

Optimization of ultrasound-assisted extraction (UAE) of total polyphenols (TPP) from Empetrum nigrum aerial parts was carried out by response surface methodology (RSM). The optimum UAE conditions of extraction time, extraction temperature, ethanol concentration, and solvent-to-material ratio were 21.38 min, 42.32 °C, 61.93% and 53.29:1 mL/g, respectively. Under the optimum conditions, the extraction yield of TPP was 32.17 ± 0.46 mg/g, which was 1.29-1.44 folds to those by the conventional extraction methods. In addition, the bioactivities of the extracts were investigated. Antioxidant activity test by the 1,1-diphenyl-2-picryl-hydrazyl (DPPH) assay revealed that the TPP extracts had a high potential for free radical scavenging activity. The TPP extracts showed remarkable antibacterial activity against both Gram-positive and Gram-negative strains, especially against Gram-positive strains. The evaluation of antitumor activity by the MTT assay and flow cytometric analysis indicated that the TPP extracts significantly inhibited B 16F 10 melanoma cell proliferation and effectively induced apoptosis of melanoma cells. These results demonstrate that E. nigrum aerial parts are rich in TPP and show great application potential in the pharmaceutical industry.

Cocktail enzyme-assisted alkaline extraction and identification of jujube peel pigments

Jujube peel (JP) is rich in pigments, which appears red to deep red in color. This study optimized conditions for cocktail enzyme-assisted extraction of jujube peel pigments based on response surface method (RSM). A Box-Behnken design (BBD) was utilized to analyze the effects of buffer liquid volume (BLV), pH, temperature, and incubation time on the total polyphenols content (TPC), total flavonoids content (TFC) and color (L*, a*, b*). Optimal extraction conditions, for the highest concentrations of TPC, TFC and a* values, were 16 mL BLV, pH 7.0, temperature 43 °C, and incubation time 97 min. Finally, concentrations and identities of the eight main constituents (p-coumaric acid, (-)-epicatechin, quercetin-3-O-robinobioside, rutin, kaempferol 3-O-robinobioside, quercetin 3-O-α-l-arabinosyl-(1 → 2)-α-l-rhamnoside, quercetin 3-O-β-d-xylosyl-(1 → 2)-α-l-rhamnoside, quercetin) in jujube peel pigments were determined using UPLC-MS/MS. The study provides guidance for valorisation of jujube peel, specifically valuable food-safe pigments, during industrial production.

Chironji (Buchanania lanzan) fruit juice extraction using cellulase enzyme: modelling and optimization of process by artificial neural network and response surface methodology

Chironji fruit juice extraction using cellulase enzyme was performed at various concentrations of cellulase, incubation temperature, and time. Artificial neural network (ANN) conjugated with genetic algorithm (GA), and response surface methodology (RSM) were used for attaining the process conditions where the highest juice yield can be achieved. The recommended values of process parameters obtained using ANN-GA method were cellulase concentration of 0.093% (w/w), incubation temperature of 45.7 °C, and incubation time of 116 min. Using RSM method, the recommended values were cellulase concentration of 0.081% (w/w), incubation temperature of 39.6 °C, and incubation time of 99 min. However, the incubation time was found to be the most significant independent process parameter followed by cellulase concentration that affect the juice yield. The juice yield determined experimentally at RSM and ANN-GA recommended conditions was 69.77 ± 0.16% and 70.15 ± 0.12%, respectively. These values indicated that both RSM and ANN-GA methods have comparable accuracies. However, juice extracted using ANN-GA recommended conditions had better physicochemical properties than the juice extracted using RSM recommended conditions.

Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products

Reducing food loss and waste is among the efforts to relieve the pressure on natural resources and move towards more sustainable food systems. Alternative pathways of food waste management include valorization of by-products as a source of phenolic compounds for formulation of functional foods. Bakery products may act as an optimal carrier of phenolic compounds upon fortification. The aim of this paper is to present and discuss the effect that the inclusion of functional ingredients from agri-food waste can have on phenolic content and bioaccessibility in bakery products. To this aim, methods for the recovery of phenolic compounds from agri-food waste are presented, and fortification of bakery products by waste from fruits, vegetables, and seed crops is discussed. Bioaccessibility studies on fortified food products are considered to identify gaps and needs in developing sustainable healthy foods. Fruit and vegetable by-products are among the food wastes mostly valorized as functional ingredients in bakery product formulation. Agri-food waste inclusion level has shown to correlate positively with the increase in phenolic content and antioxidant capacity. Nevertheless, further studies are required to assess bioaccessibility and bioavailability of phenolic compounds in enriched food products to estimate the potential of agri-food waste in promoting human health and well-being.

Enzymatic treatment, unfermented and fermented fruit-based products: current state of knowledge

In recent years, food manufacturers are increasingly utilizing enzymes in the production of fruit-based (unfermented and fermented) products to increase yield and maximize product quality in a cost-effective manner. Depending on the fruits and desired product characteristics, different enzymes (e.g. pectinase, cellulase, hemicellulase, amylase, and protease) are used alone or in combinations to achieve optimized processing conditions and improve nutritional and sensorial quality. In this review, the mechanisms of action and sources of different enzymes, as well as their effects on the physicochemical, nutritional, and organoleptic properties of unfermented and fermented fruit-based products are summarized and discussed, respectively. In general, the application of enzymatic hydrolysis treatment (EHT) in unfermented fruit-based product helps to achieve four main purposes: (i) viscosity reduction (easy to filter), (ii) clarification (improved appearance/clarity), (iii) better nutritional quality (increase in polyphenolics) and (iv) enhanced organoleptic characteristic (brighter color and complex aroma profile). In addition, EHT provides numerous other advantages to fermented fruit-based products such as better fermentation efficiency and enrichment in aroma. To meet the demand for new market trends, researchers and manufacturers are increasingly employing non-Saccharomyces yeast (with enzymatic activities) alone or in tandem with Saccharomyces cerevisiae to produce complex flavor profile in fermented fruit-based products. Therefore, this review also evaluates the potential of some non-Saccharomyces yeasts with enzymatic activities and how their utilization helps to tailor wines with unique aroma profile. Lastly, in view of an increase in lactose-intolerant individuals, the potential of fermented probiotic fruit juice as an alternative to dairy-based probiotic products is discussed.

Fermentation of coffee pulp using indigenous lactic acid bacteria with simultaneous aeration to produce cascara with a high antioxidant activity

Coffee pulp which is a by-product of coffee production contains considerable amounts of phenolic compounds that can be valorised to produce cascara as an antioxidant beverage. The fermentation and drying conditions of the coffee pulp have a great influence on the bioactive compounds in the cascara. This study aimed to investigate the effect of natural fermentation with simultaneous aeration on the phenolic content and antioxidant activity of cascara. A systematic study was carried out using a response surface methodology with a face-centered central composite design to determine the effect of fermentation time (0-8 h) and temperature (27-37 °C) on the number of bacteria in the coffee pulp after natural fermentation with simultaneous aeration (an air flowrate of 4 m/s) as well as phenolic content and antioxidant activity of cascara. The experimental dataset was modelled with an empirical model using multi-variable non-linear regression. A good agreement between model and experimental data was obtained. At the optimum conditions (4.2 h, 31.8 °C), the phenolic content was 6.72% whereas the antioxidant activity was 27.6%. Indigenous lactic acid bacteria were also isolated from the coffee pulp and determined as Leuconostoc pseudomesenteroides. The isolated bacteria can be used as a starter for controlled fermentation of coffee pulp as it increased the antioxidant activity up to 15% higher than the antioxidant activity of cascara obtained at the optimum conditions for natural fermentation with simultaneous aeration and 30% higher from the fresh coffee pulp.

Quantitative proteomics analysis of high and low polyphenol expressing recombinant inbred lines (RILs) of peanut (Arachis hypogaea L.)

To facilitate selective breeding of polyphenol-rich peanuts, we looked for mass spectrometry-based proteomic evidence, investigating a subset of recombinant inbred lines (RILs) developed by the Australian peanut breeding program. To do this, we used label-free shotgun proteomics for protein and peptide quantitation, statistically analyzed normalized spectral abundance factors using R-package, as well as assayed important antioxidants. Results revealed statistically significant protein expression changes in 82 proteins classified between high or low polyphenols expressing RILs. Metabolic changes in polyphenol-rich RIL p27-362 point towards increased enzymatic breakdown of sugars and phenylalanine biosynthesis. The study revealed phenylpropanoid pathway overexpression resulting in increased polyphenols biosynthesis. Overexpression of antioxidant enzymes such as catalase, by 73.4 fold was also observed. A strong metabolic correlation exists with the observed phenotypic traits. Peanut RIL p27-362 presents a superior nutritional composition with antioxidant-rich peanut phenotype and could yield commercial profits. Data are available via ProteomeXchange with identifierPXD015493.

Vegetable Additives in Food Packaging Polymeric Materials

Plants are the most abundant bioresources, providing valuable materials that can be used as additives in polymeric materials, such as lignocellulosic fibers, nano-cellulose, or lignin, as well as plant extracts containing bioactive phenolic and flavonoid compounds used in the healthcare, pharmaceutical, cosmetic, and nutraceutical industries. The incorporation of additives into polymeric materials improves their properties to make them suitable for multiple applications. Efforts are made to incorporate into the raw polymers various natural biobased and biodegradable additives with a low environmental fingerprint, such as by-products, biomass, plant extracts, etc. In this review we will illustrate in the first part recent examples of lignocellulosic materials, lignin, and nano-cellulose as reinforcements or fillers in various polymer matrices and in the second part various applications of plant extracts as active ingredients in food packaging materials based on polysaccharide matrices (chitosan/starch/alginate).

Green Chemistry Extractions of Carotenoids from Daucus carota L.-Supercritical Carbon Dioxide and Enzyme-Assisted Methods

Multiple reviews have been published on various aspects of carotenoid extraction. Nevertheless, none of them focused on the discussion of recent green chemistry extraction protocols, especially for the carotenoids extraction from Daucus carota L. This group of bioactive compounds has been chosen for this review since most of the scientific papers proved their antioxidant properties relevant for inflammation, stress-related disorders, cancer, or neurological and neurodegenerative diseases, such as stroke and Alzheimer's Disease. Besides, carrots constitute one of the most popular sources of carotenoids. In the presented review emphasis has been placed on the supercritical carbon dioxide and enzyme-assisted extraction techniques for the relevant tetraterpenoids. The detailed descriptions of these methods, as well as practical examples, are provided. In addition, the pros and cons of each method and comparison with the standard solvent extraction have been discussed.