Red/Green Currant and Sea Buckthorn Berry Press Residues as Potential Sources of Antioxidants for Food Use

Medicinal and edible polysaccharides from ancient plants: extraction, isolation, purification, structure, biological activity and market trends of sea buckthorn polysaccharides

Sea buckthorn (Hippophae L.), a well-known medicinal and edible plant, is known as the "king of VC". Due to its excellent medicinal and nutritional value, it has been developed into a variety of functional products. Sea buckthorn polysaccharides (SPs), one of the important and representative active components, have attracted the attention of researchers in the fields of health food and medicine because of their potential beneficial effects on human health. Recently, SPs have shown various biological activities in in vitro and in vivo studies, such as anti-obesity, immunomodulatory, anti-tumor, antioxidant, anti-inflammatory, anti-fatigue, and hepatoprotective activities. This review provides a comprehensive and systematic summary of the extraction and purification methods, structural characterization, biological activity, and market trends of SPs to provide a theoretical basis for their therapeutic potential and sanitarian functions. A future scope is needed to further explore the medicinal and nutritional value of SPs and incorporate them in functional food products.

By-Products of Fruit and Vegetables: Antioxidant Properties of Extractable and Non-Extractable Phenolic Compounds

Non-extractable phenolic compounds (NEPs), or bound phenolic compounds, represent a crucial component of polyphenols. They are an essential fraction that remains in the residual matrix after the extraction of extractable phenolic compounds (EPs), making them a valuable resource for numerous applications. These compounds encompass a diverse range of phenolic compounds, ranging from low molecular weight phenolic to high polymeric polyphenols attached to other macro molecules, e.g., cell walls and proteins. Their status as natural, green antioxidants have been well established, with numerous studies showcasing their anti-inflammatory, anti-aging, anti-cancer, and hypoglycemic activities. These properties make them a highly desirable alternative to synthetic antioxidants. Fruit and vegetable (F&Veg) wastes, e.g., peels, pomace, and seeds, generated during the harvest, transport, and processing of F&Vegs, are abundant in NEPs and EPs. This review delves into the various types, contents, structures, and antioxidant activities of NEPs and EPs in F&Veg wastes. The relationship between the structure of these compounds and their antioxidant activity is explored in detail, highlighting the importance of structure-activity relationships in the field of natural antioxidants. Their potential applications ranging from functional food and beverage products to nutraceutical and cosmetic products. A glimpse into their bright future as a valuable resource for a greener, healthier, and more sustainable future, and calling for researchers, industrialists, and policymakers to explore their full potential, are elaborated.

Alternative Methods of Bioactive Compounds and Oils Extraction from Berry Fruit By-Products—A Review

Berry fruit by-products are a source of polyphenol compounds and highly nutritious oils and can be reused to fulfill the requirements of the circular economy model. One of the methods of obtaining polyphenol-rich extracts or oils is extraction. Applying conventional solvent extraction techniques may be insufficient to reach high polyphenol or lipid fraction yields and selectivity of specific compounds. Alternative extraction methods, mainly ultrasound-assisted extraction, pulsed electric field-assisted extraction, microwave-assisted extraction and supercritical fluid extraction, are ways to improve the efficiency of the isolation of bioactive compounds or oils from berry fruit by-products. Additionally, non-conventional techniques are considered as green extraction methods, as they consume less energy, solvent volume and time. The aim of this review is to summarize the studies on alternative extraction methods and their relationship to the composition of extracts or oils obtained from berry waste products.

A comprehensive review on current and emerging technologies toward the valorization of bio-based wastes and by products from foods

Industries in the agro-food sector are the largest generators of waste in the world. Agro-food wastes and by products originate from the natural process of senescence, pretreatment, handling, and manufacturing processes of food and beverage products. Notably, most of the wastes are produced with the transformation of raw materials (such as fruits, vegetables, plants, tubers, cereals, and dairy products) into different processed foods (e.g., jams, sauces, and canned fruits/vegetables), dairy derivatives (e.g., cheese and yogurt), and alcoholic (e.g., wine and beer) and nonalcoholic beverages (e.g., juices and soft drinks). Current research is committed not only to the usage of agro-food wastes and by products as a potential source of high-value bioactive compounds (e.g., phenolic compounds, anthocyanins, and organic acids) but also to the implementation of emerging and innovative technologies that can compete with conventional extraction methods for the efficient extraction of such biomolecules from the residues. Herein, specific valorization technologies, such as membrane-based processes, microwave, ultrasound, pulsed electric-assisted extraction, supercritical/subcritical fluids, and pressurized liquids, have emerged as advanced techniques in extracting various added-value biomolecules, showing multiple advantages (improved extraction yields, reduced process time, and protection to the bioactive properties of the compounds). Hence, this comprehensive review aims to analyze the ongoing research on applying such techniques in valorization protocols. A last-five-year review, together with a featured analysis of the relevant findings in the field, is provided.

Phenolic compounds in Nordic berry species and their application as potential natural food preservatives

An increasing demand for natural food preservatives is raised by consumers. For Nordic berry species, abundance of phenolic compounds and potent activities of anti-oxidation and anti-bacteria enables a great potential as food preservatives. This review provides a systematic examination of current literature on phenolic profiles, anti-oxidative and anti-bacterial activities of various extracts of Nordic berry species, as well as the impact of various structure features of phenolics on the bioactivities. Special attention is placed on exploitation of leaves of berry species and pomaces after juice-pressing as side-streams of berry production and processing. The current progress and challenges in application of Nordic berry species as food preservatives are discussed. To fully explore the potential application of Nordic berry species in food industry and especially to valorize the side-streams of berry cultivation (leaves) and juice-pressing industry (pomaces), it is crucial to obtain extracts and fractions with targeted phenolic composition, which have high food preserving efficacy and minimal impact on sensory qualities of food products.

Bioactive compounds, health benefits and functional food products of sea buckthorn: a review

Sea buckthorn (Hippophae rhamnoides L.), which has been categorized as a "medicine food homology" fruit by China's National Health Commission for both nutritional and medicinal purposes, has nearly 200 kinds of nutritive and bioactive compounds such as polyunsaturated fatty acids, carotenoids, sugar alcohols, superoxide dismutase and phytosterols. Significant bioactivity, including cardiovascular improvement, antidiabetic and anti-obesity activity, have highlighted the application of sea buckthorn. This review compiled a database of the phytochemical compounds in sea buckthorn, which contains the contents of 106 nutrients and 74 bioactive compounds. The health benefits of sea buckthorn and its extracts were summarized and the mechanism of anti-oxidation and anti-inflammation were introduced in detail. Seventeen common marketed products of sea buckthorn from 8 countries were collected. A future scope is really needed to explore the mechanism of sea buckthorn bioactive compounds along with the incorporation cost-effective functional food products.

Health promoting properties and sensory characteristics of phytochemicals in berries and leaves of sea buckthorn (Hippophaë rhamnoides)

Sea buckthorn (Hippophaë rhamnoides L., SB), as a multi-functional plant, is widely grown in Asia, Europe and Canada. The berries and leaves of SB contain a diverse array of health-supporting phytochemicals, which are also related to the sensory qualities of berry and berry products. This review summarizes the biologically active key-compounds of the berries and leaves of SB, their health-promoting effects, as well as the contributions to the sensory quality of the berries. The target compounds consist of sugars, sugar derivatives, organic acids, phenolic compounds and lipophilic compounds (mainly carotenoids and tocopherols), which play an important role in anti-inflammatory and antioxidant functions, as well as in metabolic health. In addition, these compounds contribute to the orosensory qualities of SB berries, which are closely related to consumer acceptance and preference of the products. Studies regarding the bioavailability of the compounds and the influence of the processing conditions are also part of this review. Finally, the role of the sensory properties is emphasized in the development of SB products to increase utilization of the berry as a common meal component and to obtain value-added products to support human health.

Bioactive Phenolic Compounds From Agri-Food Wastes: An Update on Green and Sustainable Extraction Methodologies

Phenolic compounds are broadly represented in plant kingdom, and their occurrence in easily accessible low-cost sources like wastes from agri-food processing have led in the last decade to an increase of interest in their recovery and further exploitation. Indeed, most of these compounds are endowed with beneficial properties to human health (e.g., in the prevention of cancer and cardiovascular diseases), that may be largely ascribed to their potent antioxidant and scavenging activity against reactive oxygen species generated in settings of oxidative stress and responsible for the onset of several inflammatory and degenerative diseases. Apart from their use as food supplements or as additives in functional foods, natural phenolic compounds have become increasingly attractive also from a technological point of view, due to their possible exploitation in materials science. Several extraction methodologies have been reported for the recovery of phenolic compounds from agri-food wastes mostly based on the use of organic solvents such as methanol, ethanol, or acetone. However, there is an increasing need for green and sustainable approaches leading to phenolic-rich extracts with low environmental impact. This review addresses the most promising and innovative methodologies for the recovery of functional phenolic compounds from waste materials that have appeared in the recent literature. In particular, extraction procedures based on the use of green technologies (supercritical fluid, microwaves, ultrasounds) as well as of green solvents such as deep eutectic solvents (DES) are surveyed.

Recovery of Natural Antioxidants from Agro-Industrial Side Streams through Advanced Extraction Techniques

Large amounts of agro-industrial waste are being generated each year, leading to pollution and economic loss. At the same time, these side streams are rich source of active compounds including antioxidants. Recovered compounds can be re-utilized as food additives, functional foods, nutra-/pharmaceuticals, cosmeceuticals, beauty products, and bio-packaging. Advanced extraction techniques are promising tools to recover target compounds such as antioxidants from agro-industrial side streams. Due to the disadvantages of classical extraction techniques (such as large amounts of solvents, increased time of extraction, large amounts of remaining waste after the extraction procedure, etc.), and advanced techniques emerged, in order to obtain more efficient and sustainable processes. In this review paper aspects regarding different modern extraction techniques related to recovery of antioxidant compounds from wastes generated in different industries and their applications are briefly discussed.

Effects of Granucol activated carbons on sensory properties of sea-buckthorn (Hippophae rhamnoides L.) wines

The paper introduces some experimental data on activated carbons of Granucol series that can improve the colour of sea-buckthorn wines and stabilize them during storage. Such treatment is necessary because sea buckthorn contains reactive phenolic compounds that trigger non-enzymatic oxidative browning in sea-buckthorn wine. A di- rect regulation of the amount of phenolic compounds can improve sensory characteristics of sea-buckthorn wines, as well as increase their shelf-life. The research featured table dry wine made of 10 varieties of sea buckthorn grown in the Altai region. The chromatic characteristics were studied according to the existing guidelines of the International Organization of Vine and Wine (OIV, France). The index of yellowness served as an additional indicator for the co- lour assessment of the sea-buckthorn wines. Another objective indicator of colour assessment was the index of the displacement of the colour of x and y coordinates that corresponded with the green-red and yellow-blue chromatic axes. When 20–60 mg/100 ml of Granucol activated carbon was used during the winemaking process, it significantly improved the harmony of the sea-buckthorn wines. In particular, it had a positive effect on the colour characteristics. Granucol carbon reduced such unfavourable taste characteristics as excessive roughness (the total amount of polyphe- nolic compounds fell by 1.5–2 times) and significantly improved the aroma by erasing the yeasty and fusel odours.

Physicochemical and rheological characterization of pectin-rich fraction from blueberry (Vaccinium ashei) wine pomace

Blueberry wine pomace is rich in pectin, which has been extensively used as a functional dietary fiber and a rheological modifier in the food industry. This paper reports a method to extract the pectin-rich fraction (PF) with a mediate degree of esterification of 51.66% from blueberry wine pomace and provides insight into its relationship between the structure and rheological properties. The impacts of related extrinsic factors, such as sucrose, ions and pH, were also studied in view of food applications. The viscosity of PF aqueous dispersion gradually increased with its concentration. The addition of sucrose, CaCl₂ or NaCl to the solution resulted in increased viscosity. However, the elevations in temperature and pH led to decrease in solution viscosity. The viscoelastic property of PF dispersion displayed strong temperature dependence but weak frequency dependence. This was largely due to PF concentration, sucrose, CaCl₂ and solution pH. The present study revealed the unique characteristic of medium-methoxylated pectin fraction and the obtained results are helpful in value-added utilization of blueberry wine pomace.

Understanding the role of extracts from sea buckthorn seed residues in anti-melanogenesis properties on B16F10 melanoma cells

The hydroalcoholic extract of sea buckthorn (Hippophae rhamnoides L.) seed residues (HYD-SBSR) is a potential skin whitening agent. To test this material as a potential skin whitening agent, we identified and quantified the main chemical constituents of HYD-SBSR by using ultra-performance liquid chromatography coupled with quadruple time-of-flight tandem mass spectrometry (UPLC-QTOF-MS/MS) and ultra-high performance liquid chromatography coupled with triple quadruple mass spectrometry (UPLC-QQQ-MS). The anti-melanogenesis properties of HYD-SBSR on B16F10 mouse melanoma cells were analysed and the mechanism was measured on both the transcriptional and translational levels. About 24 compounds were identified. Kaempferol and its derivatives were the main compounds with a concentration of about (2796.22 ± 31.55) μg per g DW. The following order among the detected compounds was observed: quercetin and its derivatives > isorhamnetin and its derivatives > procyanidins. HYD-SBSR has a strong antioxidant activity but with a slight cytotoxic effect on B16F10 when treated with 45.45 μg mL-1 and 4.55 μg mL-1 respectively, for 48 h. HYD-SBSR has been found to significantly decrease melanin content (P < 0.01) in 24 h, 48 h, and 72 h. Additionally, strong inhibitory extracellular tyrosinase activities and decreasing intracellular tyrosinase activities were also observed (P < 0.01). HYD-SBSR shows inhibitory effects on the expression of tyrosinase (TYR) and tyrosinase-related protein 1 (TRP-1), and the secretion of TYR and TRP-1 proteins in cell lines. The protein levels of tyrosinase-related protein 2 (TRP-2) and microphthalmia-associated transcription factor (MITF) showed no significant difference. HYD-SBSR may inhibit melanin synthesis by decreasing the tyrosinase activity and down-regulating the expression of TYR and TRP-1 which were probably induced by other transcriptional factors rather than MITF.