Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread

Betacyanins obtained from alternative novel sources as natural food colorant additives: incorporated in savory and sweet food products

The aim of this study was to assess the performance and stability of betacyanin compounds present in enriched extracts of red-fleshed pitaya peels (Hylocereus costaricensis) and the flowers of Amaranthus caudatus; they were evaluated as natural food colorants in tagliatelle pasta and meringue cookies. The recovered natural extracts showed promising stability, maintaining a deep pink color over a storage time of 14 days, without deeply changing the chemical composition. A number of factors were assessed, including the microbial load, texture, color, nutritional value, and contents of organic acids, fatty acids, and even free sugars of the products. Some significant interactions between the type of colorant and storage time contributed to the changes in some analyzed parameters, as can be observed from the results for organic and fatty acids in the tagliatelle pasta and meringue cookies. Another significant achievement was the reduction in the microbial load during the storage time, which strengthens the antibacterial power of these natural extracts.

Improved chilling tolerance in glasshouse-grown potted sweet basil by end-of-production, short-duration supplementary far red light

Sweet basil is a popular culinary herb used in many cuisines around the world and is widely grown commercially for retail as a live potted plant. However, basil is easily damaged by temperatures below 12 °C meaning plants must be transported from the grower to the retailer in a warm transport chain, adding considerable commercial cost in temperate countries. Improvement of chilling tolerance has been demonstrated in post-harvest crops such as tomato fruits and, indeed, fresh cut basil, by manipulation of the red:far red ratio of light provided to plants throughout the photoperiod and for a significant duration of the growing process in controlled environment chambers. We tested the effectiveness of periodic short-duration end-of-production supplementary far red light treatments designed for use with basil plants grown in a large scale commercial glasshouse for the live potted basil market. Four days of periodic, midday supplementary far red light given at end of production induced robust tolerance to 24 h of 4 °C cold treatment, resulting in greatly reduced visual damage, and reduced physiological markers of chilling injury including electrolyte leakage and reactive oxygen species accumulation. Antioxidant levels were also maintained at higher levels in live potted basil following this cold treatment. RNAseq-based analysis of gene expression changes associated with this response pointed to increased conversion of starch to soluble raffinose family oligosaccharide sugars; increased biosynthesis of anthocyanins and selected amino acids; inactivation of gibberellin signaling; and reduced expression of fatty acid desaturases, all previously associated with increased chilling tolerance in plants. Our findings offer an efficient, non-invasive approach to induce chilling tolerance in potted basil which is suitable for application in a large-scale commercial glasshouse.

Biological Activity of Pumpkin Byproducts: Antimicrobial and Antioxidant Properties

Pumpkin fruits are widely appreciated and consumed worldwide. In addition to their balanced nutritional profile, pumpkin species also present valuable bioactive compounds that confer biological and pharmacological properties to them. However, the seeds, peels, and fibrous strands resulting from pumpkin processing are still poorly explored by the food industry. The current study used those fruit components from the genotypes of pumpkin that are economically significant in Portugal and Algeria to produce bioactive extracts. In order to support their usage as preservatives, their phenolic content (HPLC-DAD-ESI/MS) and antioxidant (OxHLIA and TBARS) and antimicrobial properties (against eight bacterial and two fungal strains) were assessed. In terms of phenolic profile, the peel of the Portuguese 'Common Pumpkin' showed the most diversified profile and also the highest concentration of total phenolic compounds, with considerable concentrations of (-)-epicatechin. Regarding the antioxidant capacity, the seeds of 'Butternut Squash' from both countries stood out, while the fibrous strands of Portuguese 'Butternut Squash' and the seeds of Algerian 'Gold Nugget Pumpkin' revealed the strongest antimicrobial activity. The bioactive compounds identified in the pumpkin byproducts may validate their enormous potential as a source of bio-based preservatives that may enhance consumers' health and promote a circular economy.

Use of Strawberry Tree (Arbutus unedo) as a Source of Functional Fractions with Biological Activities

Arbutus unedo, commonly named 'strawberry tree' (ST), is a Mediterranean native plant that represents a relevant source of biologically active fractions and compounds. ST fruits, traditionally used with culinary and medicinal purposes, along with other components (leaves, roots, honeys, etc.), have been subjected to varied extraction procedures to obtain enriched and bioactive products. This work reviewed the scientific literature, searching for studies that evaluated the potential health implications of ST fractions and attending to the tested biological activities (antioxidant, antiproliferative, hypoglycemic, immune-modulatory, antihypertensive, antimicrobial, etc.), the part of the tree, the experimental model, the specific bioactive compounds and the selected extraction protocol. Furthermore, the strengths and weaknesses of the current state of the published evidence were critically analysed. Although in vitro results demonstrated the potential of ST fractions, further research is encouraged in order to obtain in vivo evidence (animal and clinical studies), assess additional activities (hypocholesterolemic, microbiome-modulatory), maximize the use of advanced extraction technologies, purify and isolate specific bioactive compounds and broaden the analysis investigating phenolic and non-phenolic molecules and their bioavailability.

Practical application of nanoencapsulated nutraceuticals in real food products; a systematic review

In recent decades, due to the increase in awareness, most consumers prefer foods that not only satisfy their primal urge of hunger but also include health-promoting effects on the body. Therefore, the food industry has an increasing tendency to apply the nutrients (like vitamins, essential fatty acids and minerals) and replace synthetic additives with natural bioactives (like phenolics and essential oils) to produce functional products. However, low dispersibility and shelf-stability as well as presenting unpleasant taste and odor are the most critical barriers for direct incorporation of these useful compounds into foods. In this context, nanoencapsulation has been proposed as a relatively new solution to overcome the mentioned limitations. However, fewer studies have focused on incorporating the bioactive-loaded nanocarriers into the food matrices. This study intends to help the development of functional food production by doing an exhaustive review on the incorporation of nanoencapsulated ingredients into the real food system and resulted interaction of nanocarriers and food products. According to the literature, incorporation of the nanoencapsulated bioactive ingredients into foods can be effectively used to enhance their stability during the processing and storage stage and their bioavailability as well as to delay lipid oxidation and microbial growth in food, without negatively affecting physicochemical, organoleptic and qualitative properties. However, some published results to date declared that food matrix might adversely affect the bioavailability and antimicrobial activity of nanoencapsulated ingredients. It seems that further studies are required to contribute to the choice of appropriate healthy ingredients and wall materials for incorporating into a given food structure.

Anticancer Effect of Spices Used in Mediterranean Diet: Preventive and Therapeutic Potentials

Cancer is one of the leading causes of death worldwide, with almost 10 million cancer-related deaths worldwide in 2020, so any investigation to prevent or cure this disease is very important. Spices have been studied widely in several countries to treat different diseases. However, studies that summarize the potential anticancer effect of spices used in Mediterranean diet are very limited. This review highlighted chemo-therapeutic and chemo-preventive effect of ginger, pepper, rosemary, turmeric, black cumin and clove. Moreover, the mechanisms of action for each one of them were figured out such as anti-angiogenesis, antioxidant, altering signaling pathways, induction of cell apoptosis, and cell cycle arrest, for several types of cancer. The most widely used spice in Mediterranean diet is black pepper (Piper nigrum L). Ginger and black cumin have the highest anticancer activity by targeting multiple cancer hallmarks. Apoptosis induction is the most common pathway activated by different spices in Mediterranean diet to inhibit cancer. Studies discussed in this review may help researchers to design and test new anticancer diets enriched with selected spices that have high activities.

Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese

The plant kingdom is an endless source of molecules that can be applied in almost all realms of society. The food industry has profited from the use of plants and their derived materials for many decades. Recently, the food industry has been looking into plants to find different ways of either preserving, coloring or sweetening foods. In this work, leaf extracts of Arbutus unedo L. obtained by dynamic maceration and ultrasound assisted extraction with prior optimization of their extraction conditions through the response-surface methodology, were incorporated in quark cheese as natural preservatives and analyzed over 8 days of shelf-life. Both extracts showed antioxidant activity with no toxicity towards primary cell lines at the maximum tested concentration, as well as antibacterial activity, especially against Gram-positive strains. After their incorporation in quark cheese, no significant changes were observed in the nutritional profile and physical traits of the quark cheeses, while the microbial load was highly reduced in the cheese, especially using the extracts obtained from dynamic maceration. Thus, leaf extracts of A. unedo can be promising candidates for use in the food industry as natural preservatives.

Toxicity, Antioxidant Activity, and Phytochemicals of Basil (Ocimum basilicum L.) Leaves Cultivated in Southern Punjab, Pakistan

Basil (Ocimum basilicum L.) is one of the most common aromatic herbs, a rich source of bioactive compounds, and is used extensively to add aroma and flavor to food. The leaves, both in fresh and dried form, are used as a culinary ingredient in different cultures. O. basilicum is also famous for its therapeutic potential and preservation effects. The present study investigated the cytotoxicity of basil at three different growth stages (GS), i.e., GS-1 (58 days of growth), GS-2 (69 days of growth), and GS-3 (93 days of growth) using the brine shrimp lethality assay. The results revealed that cytotoxicity was influenced by GS and the concentration of extracts. Aqueous extracts of basil at a concentration of 10 to 1000 µg/mL did not show notable toxicity. The lowest mortality rate, i.e., 8.9%, was recorded for GS-2 at the highest tested dose of basil extracts. The mortality rate at GS-1, GS-2, and GS-3 was found to be 26.7 ± 3.34%, 8.91 ± 0.10%, and 16.7 ± 0.34%, respectively, at 1000 µg/mL. GS-2 basil powder with the lowest toxicological risk was extracted with different solvents, viz., n-hexane, dichloromethane, ethanol, and water. The highest concentration of plant secondary metabolites including total phenolic acid, flavonoids, and tannin content was observed in ethanol extracts. Ethanol extracts also exhibited the highest antioxidant activity in DPPH, FRAP and H₂O₂ assays. LC-ESI-MS/MS analysis presented ethanol extracts of basil as a promising source of known health-promoting and therapeutic compounds such as rosmarinic acid, ellagic acid, catechin, liquiritigenin, and umbelliferone. The results suggest basil, a culinary ingredient, as a potential source of bioactive compounds which may offer an array of health promoting and therapeutic properties.

Overview of Multiple Applications of Basil Species and Cultivars and the Effects of Production Environmental Parameters on Yields and Secondary Metabolites in Hydroponic Systems

Basil (Ocimum basilicum L.), including other species and cultivars, is an excellent source of nutritional compounds, the accumulation of which can be stimulated by exogenous factors (environmental and nutritional conditions). Although best practices are relatively established for mature basil plants, microgreens production requires further research to optimize quality and quantity. The study objectives are (i) to provide an overview of the many uses of basil, (ii) collate and present common hydroponic systems available in the market, (iii) review effects of key production environment parameters on basil yields in hydroponic systems, and (iv) summarize the effects of the growth environments on yield quantity and quality of basil microgreens. The paper analyzes in detail key production parameters of basil microgreens in hydroponic systems, such as temperature, humidity, pH, electrical conductivity, dissolved oxygen, carbon dioxide, nutrient solutions, and the influence of light (quantity, quality, and photoperiods). The collated literature review has shown that basil, grown hydroponically, can tolerate high variations of environmental parameters: pH 5.1–8.5, temperature 15–24 °C, relative humidity 60–70%, electrical conductivity up to 1.2 mS cm−1, depending on the developmental stage, dissolved oxygen at 4 mg L−1 (optimally 6.5 mg L−1), and light intensity between 200 and 400 μmol m−2 s−1. The study has synthesized an overview of different production parameters to provide guidance on the optimization of environmental conditions to ensure the quantity and quality production of basil microgreens. Improving the quality of basil microgreens can ideally spur continued gastronomic interest in microgreens in general, which will encourage more entrepreneurs to grow basil and other microgreens. Hence, the study findings are a great resource to learn about the effects of different environments on basil microgreen production. This information can inform research for successful production of different species and cultivars of basil microgreens, and establishing testing protocols to improve the quantity and quality of the harvest.

Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts

In the present work, sage (Salvia officinalis L.) and basil (Ocimum basilicum L.) were exploited for their preservative purposes, as viable alternatives to artificial ones. The ultrasound-assisted extraction (UAE) of bioactive compounds was pre-optimized using factorial screening analysis, prior to applying response surface methodology (RSM). The obtained extracts were characterized in terms of phenolic compounds by high-performance liquid chromatography coupled to photodiode array detector and mass spectrometer HPLC-DAD-ESI/MS and bioactivities, namely the antioxidant, antimicrobial and cytotoxic potential. In addition, the most promising extracts were incorporated into yogurts, that were further screened for nutritional and physico-chemical properties and microbial load, over a shelf life of 14 days. According to the obtained results, the solvent percentage is the most relevant factor for obtaining rosmarinic acid-rich extract, followed by the extraction time and ultrasonic power. For the antioxidant and antimicrobial activity, sage showed the best result for both analysis and none of the two plant extracts were hepatotoxic. Finally, both extracts did not show changes in the physicochemical and nutritional characteristics of the yogurts and did not interfere with the growth of lactic acid bacteria, an important microorganism during yogurt fermentation. These results highlight the high potential of sage and basil as natural preservatives.

Bioactive and Nutritional Potential of Medicinal and Aromatic Plant (MAP) Seasoning Mixtures

Medicinal and aromatic plants (MAPs), worldwide appreciated and used as condiments, dyes, and preservatives, possess several biological properties that justify their continuous application in the food industry. In the present study, the nutritional and chemical profiles, as well as the bioactive properties of four combinations of condiments, sold for seasoning poultry, meat, fish, and salads, were evaluated. Twenty-five phenolic compounds (HPLC-DAD-ESI/MS) were identified, with apigenin-O-malonyl-pentoside-hexoside as the major compound detected in all extracts. Oxalic and citric acids were identified in all mixtures (UFLC-PDA), as well as all the four tocopherol isoforms (HPLC-fluorescence). Regarding bioactivities, the mixtures for meat and salads (TBARS) and meat and poultry (OxHLIA) stood out for their antioxidant potential, whereas for the anti-inflammatory and antitumor properties, the mixtures revealing the greatest results were those for poultry and salad, respectively. In terms of antimicrobial activity, all the mixtures revealed the capacity to inhibit the growth of some bacterial strains. In brief, condiment mixtures showed to be a good source of bioactive compounds, as they confer health benefits, validating the importance of their inclusion in the human diet as a good dietary practice.

Stability assessment of extracts obtained from Arbutus unedo L. fruits in powder and solution systems using machine-learning methodologies

Arbutus unedo L. (strawberry tree) has showed considerable content in phenolic compounds, especially flavan-3-ols (catechin, gallocatechin, among others). The interest of flavan-3-ols has increased due their bioactive actions, namely antioxidant and antimicrobial activities, and by association of their consumption to diverse health benefits including the prevention of obesity, cardiovascular diseases or cancer. These compounds, mainly catechin, have been showed potential for use as natural preservative in foodstuffs; however, their degradation is increased by pH and temperature of processing and storage, which can limit their use by food industry. To model the degradation kinetics of these compounds under different conditions of storage, three kinds of machine learning models were developed: i) random forest, ii) support vector machine and iii) artificial neural network. The selected models can be used to track the kinetics of the different compounds and properties under study without the prior knowledge requirement of the reaction system.

Characterization and Application of Pomegranate Epicarp Extracts as Functional Ingredients in a Typical Brazilian Pastry Product

Currently, there is a clear tendency to incorporate natural ingredients into food and pharmaceutical formulations. Besides being well-accepted by consumers, these ingredients have less adverse side effects than their artificial counterparts. The pomegranate processing industry produces large quantities of by-products that are discarded as bio-residues, despite containing bioactive compounds. Accordingly, the epicarp of two pomegranate varieties (Mollar de Elche and Purple Queen) was tested as a potential source of bioactive compounds with food application. The phenolic profile was identified by HPLC–DAD–ESI/MS, revealing fourteen phenolic compounds in both varieties (Purple Queen showed also three anthocyanins), with punicalagin isomers as the major compounds. Nonetheless, Mollar de Elche presented greater antioxidant and antibacterial activities. Despite this result, Purple Queen was selected to be tested as a new natural colouring and functionalizing ingredient in a Brazilian pastry product. The incorporation of the selected extract maintained the nutritional profile and provided a higher antioxidant activity compared to the traditional product. In this way, this work confirmed the possible use of pomegranate epicarp as a natural ingredient in the food industry, conferring dyeing and functionalizing effects, and anticipating a possible valorisation of this bio-residue.

Phenolic profile and in vitro bioactive potential of Saharan Juniperus phoenicea L. and Cotula cinerea (Del) growing in Algeria

The aim of this study was to characterize the individual phenolic profile and antioxidant, anti-inflammatory, cytotoxic, and antimicrobial activities of hydroethanolic and infusion extracts prepared from Algerian Saharan Juniperus phoenicea L. and Cotula cinerea (Del). The phenolic profile was determined using a liquid chromatograph coupled to a diode array detector and an electrospray ionization mass spectrometer (LC-DAD-ESI/MS). A total of thirteen and nine individual phenolic compounds were identified in J. phoenicea and C. cinerea, respectively. 3-p-Coumaroylquinic acid, quercetin- and myricetin-O-pentoside were the major compounds present in J. phoenicea; on the other hand, C. cinerea presented luteolin-7-O-glucoside, luteolin-O-malonylhexoside, and 5-O-caffeoylquinic acid as the main molecules. In general, all samples exhibited interesting antioxidant activity when compared to the standard Trolox, but J. phoenicea extracts presented the highest bioactivity. Likewise, all the samples exhibited anti-inflammatory activity; thus J. phoenicea hydroethanolic extracts showed the highest potential (88 ± 8 μg mL-1). In addition, their cytotoxicity was evaluated towards a panel of four selected cell lines (HeLa, NCI-H460, MCF-7 and HepG2), and all the extracts showed cytotoxic effects, with J. phoenicea extracts being the most effective. The in vitro antimicrobial activity of the plant extracts was moderate, Gram-positive bacteria thus being more sensitive than the Gram-negative strains (MIC values between 5 and 20 mg mL-1). The present work suggests that J. phoenicea and C. cinerea are sources of bioactive ingredients with potential use in the food and pharmaceutical industries.

Arbutus species (Ericaceae) as source of valuable bioactive products

In addition to nutrients, plant foods contain compounds that may provide additional health benefits improving the quality of life. Species from Arbutus genus (Ericaceae) represent a promising source of healthy phytochemicals. Bioactive compounds including such as anthocyanins, iridoids, phenols, triterpenes, sterols, and fatty acids are reported from Arbutus species. Some Arbutus species revealed promising biological activities including antioxidant, anti-inflammatory, anti-proliferative, anti-diabetic, and antimicrobial activities, and deserve for that reason further consideration for new drug discovery. However, only few species are investigated scientifically for their chemical profile and biological activities. The aim of this article is to summarize the current knowledge of the components and biological properties of Arbutus species common in Mediterranean area, as well as the future prospects on their applications as potentially valuable products.