Bioavailability of Rosehip (Rosa canina L.) Infusion Phenolics Prepared by Thermal, Pulsed Electric Field and High Pressure Processing

Algae-derived compounds: Bioactivity, allergenicity and technologies enhancing their values

As a rapidly growing source of human nutrients, algae biosynthesize diverse metabolites which have promising bioactivities. However, the potential allergenicity of algal components hinder their widespread adoption. This review provides a comprehensive review of various macro and micronutrients derived from algal biomass, with particular focus on bioactive compounds, including peptides, polyphenols, carotenoids, omega-3 fatty acids and phycocyanins. The approaches used to produce algal bioactive compounds and their health benefits (antioxidant, antidiabetic, cardioprotective, anti-inflammatory and immunomodulatory) are summarised. This review particularly focuses on the state-of-the-art of precision fermentation, encapsulation, cold plasma, high-pressure processing, pulsed electric field, and subcritical water to reduce the allergenicity of algal compounds while increasing their bioactivity and bioavailability. By providing insights into current challenges of algae-derived compounds and opportunities for advancement, this review contributes to the ongoing discourse on maximizing their application potential in the food nutraceuticals, and pharmaceuticals industries.

Recent advances and insights into the bioactive properties and applications of Rosa canina L. and its by-products

Rosa canina L., commonly known as rosehip, is of notable scientific interest for its applications in nutrition, cosmetics, and pharmaceuticals. This review article highlights its health-promoting properties, including antioxidant, anti-inflammatory, hepatoprotective, and anticarcinogenic effects, attributed to its rich content of phenolic acids, carotenoids, tocopherols, and vitamins. With growing interest in sustainable practices, rosehip by-products are increasingly valorized. For instance, cold-pressed rosehip seed oil is a valuable source of polyunsaturated fatty acids, while incorporating rosehip pomace into snacks enhances their nutritional profile, positioning them as potential functional foods and dietary supplements. This article aims to provide a comprehensive overview of advancements in utilizing rosehip and its by-products, emphasizing their role in enriching food and pharmaceutical products with nutritional and functional bioactivities.

Effect of In Vitro Digestion on the Phenolic Content of Herbs Collected from Eastern Anatolia

Phenolic compounds in herbs have high antioxidant activities, and their consumption as functional foods may impact human health positively. The main objective of this study was to investigate the total phenolic (TPC) and total flavonoid (TFC) contents as well as total antioxidant capacities (TAC) of bioactive compounds in various infusions prepared by herbs collected from the Bingöl region of Turkey during in vitro gastrointestinal digestion. According to the results, while the highest TPC (5836 ± 373 mg GAE/100 g dw), TFC (2301 ± 158 CE/100 g, dw), and TAC (1347 mg TE/100 g dw) were obtained with Anchusa azurea Mill. species, Crataegus orientalis exhibited the lowest values (863 ± 24 mg GAE/100 g dw, 242 ± 23 CE/100 g dw, 735 ± 47 mg TE/100 g dw, respectively). Gallic acid and chlorogenic acid were the most common phenolic compounds in the infusions. In detail, the highest gallic acid was found in E. spectabilis M. Bieb (27.3 ± 0.9 mg/100 g of dw) and the highest chlorogenic acid was observed in F. elaeochytris (919.2 ± 35.7 mg/100 g of dw). After in vitro gastrointestinal digestion, the highest bioaccessibility values of TPC and TFC were determined as 0.6- and 3-fold of the values observed in undigested C. orientalis, respectively. Besides, C. orientalis Pall. had the highest bioaccessibility of TAC according to the DPPH (6.7-fold increase) and CUPRAC (9.7-fold increase) assays. It can be concluded that the use of these medicinal herbs in human dietary intake due to their high bioactive compounds even after digestion can improve nutritional value and contribute to human health.

Juice Powders from Rosehip (Rosa canina L.): Physical, Chemical, and Antiglycation Properties

Fruits from rosehip (Rosa canina L.) are gaining popularity due to their content and profile of bioactive components. Rosehip is distinct for its antioxidant, immunomodulatory, and anticancer properties. However, the abundance of these bioactives led to a tart taste, resulting in its consumption mainly in processed form. Due to microbiological safety, pasteurization is the preferred way of processing, which affects the chemical properties of the juice. A promising approach to improve acceptability of rosehip's physical properties, while preserving its bioactive compounds and adding health-promoting benefits, is to enrich the rosehip juice with functional carriers before drying. The influence of the carrier type (maltodextrin, inulin, trehalose, palatinose) and drying technique (spray- and freeze-drying) on the physical, chemical, and antioxidant properties of pasteurized, and non-pasteurized juice powders was examined in this study. In addition, the ability of powders with functional carriers to inhibit protein glycation was evaluated. Spray drying led to products with improved physical properties in relation to freeze-drying. The addition of carrier substances significantly influenced the antioxidant capacity determined by TEAC ABTS and FRAP methods, whereby the application of inulin and palatinose retained antioxidant capacity better than the frequently used maltodextrin. Moreover, rosehip juice powders showed a promising ability to inhibit protein glycation.

Formulation of Functional Drink with Milk Fortification: Effects on the Bioaccessibility and Intestinal Absorption of Phenolics

Due to a turn toward to functional foods with improved nutritional value, rosehip could be an appropriate candidate to create formulations using a milk matrix. In the present study, the influence of bovine or almond milk fortification on the bioaccessibility and intestinal absorption of rosehip infusion phenolics, mainly catechin, were investigated by a combined method of an in vitro gastrointestinal digestion/Caco-2 cell culture model. The results indicated that bovine (IB) or almond milk (IA) fortification enhanced the retention of total phenolics (TPC; increase of 8.1% and 20.3% for IB and IA, respectively), while there was a decline in the total flavonoids (TFC; decrease of 64% and 17% for IB and IA, respectively) and antioxidant capacity measured by CUPRAC assay (decrease of 15% and 4% for IB and IA, respectively) throughout the gastrointestinal tract in comparison with the control sample (IC). Then, based on the cytotoxicity (SRB) assay, 1/5 times diluted digests were subjected to transepithelial transportation of Caco-2 cells. According to the results, the bovine milk matrix positively affected the transportation of phenolics across the epithelial cell layer. It could be concluded that it is possible to produce functional infusion drinks with improved stability, bioaccessibility, and absorption efficiency of rosehip phenolics in the formulations containing milk matrix.