Sulphite‐corrected, non‐phenolic and phenolic antioxidant capacities of fruit wines profiled by differential Folin‐Ciocalteu assay

Microfluidic formulation of food additives-loaded nanoparticles for antioxidation

Browning has many important implications with nutrition and the shelf life of foods. Mitigating browning is of particular interest in food chemistry. The addition of antioxidants has been a common strategy to extend shelf life of drug and food products. In this work, we report a microfluidic technology for encapsulation of three common food additives (potassium metathionite (PMS), curcumin (CCM), and β-carotene (β-Car)) into nano-formulations using low-cost and readily available materials such as shellac. The food additives encapsulated nanoparticles provide a microenvironment that can prevent oxidation during daily storage. The results showed that the produced nanoparticles had a narrow size distribution with an average size of around 100 nm, were stable at conventional storage conditions (4 ºC) for 18 weeks, and had sustained release ability at 37 ºC, pH= 7.8, 160 rpm. In addition, further experiments showed that the formulation of hydrophobic additives, such as CCM and β-Car did not only improve their bioavailability but also allowed for the encapsulation of a combination of ingredients. In addition, the antioxidants loaded nanoparticles demonstrated good biocompatibility, low toxicity to human cells. The longer release time of encapsulated food additives increases shelf life of foods and enhances consumer purchase preferences, which not only saves costs but also reduces waste. In summary, this study shows that such antioxidant-loaded nanoparticles provide a promising strategy in extending the shelf life of food products.

Cymbopogon citratus Essential Oil: Extraction, GC-MS, Phytochemical Analysis, Antioxidant Activity, and In Silico Molecular Docking for Protein Targets Related to CNS

This study analyzed the chemical composition of Cymbopogon citratus essential oil from Puebla, México, assessed its antioxidant activity, and evaluated in silico protein-compound interactions related to central nervous system (CNS) physiology. GC-MS analysis identified myrcene (8.76%), Z-geranial (27.58%), and E-geranial (38.62%) as the main components, with 45 other compounds present, which depends on the region and growing conditions. DPPH and Folin-Ciocalteu assays using the leaves extract show a promising antioxidant effect (EC₅₀ = 48.5 µL EO/mL), reducing reactive oxygen species. The bioinformatic tool SwissTargetPrediction (STP) shows 10 proteins as potential targets associated with CNS physiology. Moreover, protein-protein interaction diagrams suggest that muscarinic and dopamine receptors are related to each other through a third party. Molecular docking reveals that Z-geranial has higher binding energy than M1 commercial blocker and blocks M2, but not M4 muscarinic acetylcholine receptors, whereas β-pinene and myrcene block M1, M2, and M4 receptors. These actions may positively affect cardiovascular activity, memory, Alzheimer's disease, and schizophrenia. This study highlights the significance of understanding natural product interactions with physiological systems to uncover potential therapeutic agents and advanced knowledge on their benefits for human health.

Potent hepatoprotective activity of common rattan (Calamus rotang L.) leaf extract and its molecular mechanism

BACKGROUND

Calamus rotang L. (CR) is an Indian shrub. The leaves and other organs of the plant are traditionally used in India for treatment of various diseases. The in vitro antioxidant property of the leaves extract was previously established. Thus, the current study aimed to evaluate the antioxidant and hepatoprotective effects of CR ethyl acetate extract at a dose of 350 mg/kg on CCl4 induced hepatotoxic rats through different mechanisms.

METHODS

Histopathological examination of the treated rats' group in comparison with positive and negative controls were performed. Quantitative measuring of the proinflammatory cytokines (TNF α), inflammatory regulators (Arginase, PPAR α) and the antiapoptotic protein Bcl-2 in comparison with positive and negative control groups was achieved using immunohistochemical examination. HPLC profiling of the polyphenol contents and molecular docking of the identified compounds against BH3 proapoptotic protein were correspondingly studied to evaluate the potential antiapoptotic property.

RESULTS

The CR extract greatly protects the liver tissue through the suppression of TNF α, arginase and PPAR α induced by CCl4 as well as its enhancement of the antiapoptotic Bcl-2 protein. Fourteen polyphenols of different classes were identified in CR extract and tested via molecular docking for their potential antiapoptotic activities against BH3 protein. Naringin, rutin, 7-hydroxy flavone, and ellagic acid compounds exhibit the highest affinity and potential inhibition of pro-apoptotic protein BH3 via molecular docking study.

CONCLUSIONS

The ethyl acetate fraction of the leaves of C. rotang is rich in polyphenols that exhibited potent hepatoprotective effect on CCl4 induced hepatotoxic rats through its antioxidant, anti-inflammatory, anti-steatosis and antiapoptotic properties.

Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS

About 20% of fresh fruits and vegetables are rejected for not meeting the superficial aesthetic standards (color, shape, and size). Part of the food production is not used in the human food chain. The transformation of these fresh products into novel re-valuable ones is a challenge for a sustainable food industry. This research studies an alcoholic fermentation fruit-based wine from two melon (Cucumis melo L.) cultivars: Jimbee® (smooth and yellow skin with orange flesh) and Okashi® (netted yellow-orange skin with pale green flesh). The melon juice (must) was fermented by Saccharomyces cerevisiae and enriched in sucrose and organic acids to achieve alcoholic fermentation, acidity, and flavors, obtaining a fruity-flavored and dry melon-based wine with 10° alcoholic grade, in both melon cultivars. The volatile compounds were measured by GC-MS and the odor activity value (OAV) was calculated. The Jimbee and Okashi melon wines increased their aromatic profile due to an increment in medium-chain fatty acid ethyl esters such as ethyl hexanoate, ethyl octanoate, and ethyl decanoate (OAV > 1), which contributed to the fruity aroma. Other volatile compounds such as ethyl 9-decenoate and phenethyl acetate (OAV > 1) appeared in the Okashi wine, which brought a floral aroma. For sensory evaluation (40−100), the Jimbee cultivar, with its orange flesh, scored 68.2 and the Okashi cultivar, with pale green flesh, scored 82.8, which was the preferred melon-based wine. This is an example of a circular economy model to produce a fruit-based wine with commercial potential and satisfactory sensory evaluation.