Functional Food

Honeybee products, as multicomponent substances, have been a focus of great interest. The present work aimed to perform the nutritional and chemical profiling and biochemical characterization of bee pollen (BP), bee bread (BB), and royal jelly (RJ) and study their applications in the fortification of functional fermented dairy products. Their effects on starter cultures and the physicochemical and sensorial quality of products were monitored. A molecular networking analysis identified a total of 46 compounds in the three bee products that could be potential medicines, including flavonoids, fatty acids, and peptides. BB showed the highest protein and sugar contents (22.57 and 26.78 g/100 g), which cover 45.14 and 53.56% of their daily values (DVs), with considerable amounts of the essential amino acids threonine and lysine (59.50 and 42.03%). BP, BB, and RJ can be considered sources of iron, as 100 g can cover 141, 198.5, and 94.94% of DV%, respectively. BP was revealed to have the h...

This work aimed to evaluate Moringa oleifera immature pod flour's effect on the nutritional content and bioaccessibility of phytochemicals in partially substituted wheat flour breads. Different bread preparations were made and the most accepted formulation by panelists was chosen for this study. The composition of macro-components, the content of polyphenolic compounds, and the antioxidant capacity of the samples were measured. The bioaccessibility of polyphenolic compounds associated with dietary fiber was also analyzed. Finally, an in vitro kinetics on the release of the polyphenolic compounds was conducted. Breads containing 13% of flour from M. oleifera immature pods presented the highest acceptance among the substituted breads; meantime, its dietary fiber content was three times higher than white breads. Also, the content of polyphenolic compounds and the antioxidant capacity was higher in the substituted bread, compared to the white ones. Soluble fiber correlated with the increase of polyphenolic compound concentrations in both substituted and white breads. The most significant in vitro release of phenolic compounds was shown in those prepared with M. oleifera. Taken together, the results demonstrated that breads partially substituted with M. oleifera pod flour exhibited the highest nutrient and phytochemical content along with a better bioaccessibility.

Bitter hydrophilic phenolic compounds contained in virgin olive oil (VOO) beneficially affect human health. However, consumers mostly do not tolerate oils with a pronounced bitter taste (bitterness index K 225 ! 0.360) and this could limit their consumption. The possibility of bitterness attenuation of quite bitter VOO (K 225 ¼ 0.501) by the addition of granular soy lecithin, as a source of phospholipids, up to the levels present in seed oils (2.5-30 g/kg), was evaluated by sensory difference tests. Statistically significant differences were found starting from 5 g/kg of added phospholipids (p 0.05). Phospholipids addition caused a significant decrease of the total concentration of 20 volatiles determined by HS-SPME-GC analysis (slope 0.056; r ¼ À0.9962), and the most influenced among them was E-2-hexenal (slope 0.048; r ¼ À0.9975). Results of quantitative descriptive sensory analysis showed that the addition of phospholipids in a range from 5 to 10 g/kg slightly reduced olive fruity and green odor notes, significantly increased sweetness and decreased bitterness. The significant changes of overall sensory quality grading were not found between pure VOO and samples enriched with phospholipids. Thus, in the context of functional food formulation, addition of phospholipids could be proposed as a procedure useful for bitterness attenuation of VOO.

Algunos métodos empleados durante el procesado industrial de cereales y leguminosas producen una reducción en la concentración de ácido fítico presente, sin embargo, ésta reducción o inactivación es sólo parcial. Con la finalidad de mejorar la hidrólisis del ácido fítico, se ha comprobado que la adición de fitasas exógenas (myo-inositol hexafosfato fosfohidrolasas) procedente de diferentes orígenes puede tener una importante eficacia en alimentación animal. Diversos estudios sobre el empleo de fitasas exógenas en alimentación humana han demostrado un gran potencial para su empleo en mejora de la disponibilidad mineral, pudiendo esta capacidad ser utilizada para reducir el elevado riesgo que presentan ciertos grupos de la población expuestos a padecer déficits minerales como los vegetarianos, los niños alimentados con fórmulas infantiles elaboradas con soja o los habitantes de países en vías de desarrollo en los que alimentos ricos en ácido fítico como los cereales y las leguminosas son la base de su nutrición. No obstante, en los últimos años han surgido evidencias que demuestran que el ácido fítico ejerce una importante acción beneficiosa sobre el organismo. Palabras clave: Acido fítico, fitasas, disponibilidad mineral, alimento funcional. Various food processing and preparation methods result in a reduction in the phytate content of cereals and legumes. However, in general during these processes, phytate is not fully hydrolysed. To alleviate the aforementioned problems in the production of animal feeds, exogenous phytases (myo-inositol hexaphosphate phosphohydrolases) have been widely used. There is great potential, therefore, to use this class of enzymes in the processing and manufacturing of food for human consumption given the capacity to improve mineral bioavailability. This is seen as a way to reduce the risk of mineral deficiency in vulnerable groups including; childbearing women; strict vegetarians; babies consuming soy-based infant formulas; and the inhabitants of developing countries. There is, however, growing evidence to demonstrate the beneficial role played by phytic acid in all human organisms.

Background: Dietary sodium excess and calcium deficiency represent concurrent public health challenges in Singapore, linked to hypertension and rising rates of osteoporotic fractures, respectively. Although packaged bread is a primary dietary staple and a recognized vehicle for "silent" nutrient fortification, the relative balance between sodium and calcium, quantified as the calcium-tosodium mass ratio, remains poorly characterized in commercial formulations. Objective: This cross-sectional study evaluated packaged bread products available in Singapore to determine the prevalence of mineral additives and whether the current formulations serve as effective calcium delivery systems without exceeding sodium thresholds. Methods: Nutrient labels from seventy-nine Singaporean packaged breads were audited to quantify mineral additives, contents, and calcium-to-sodium mass ratios. Results: Calcium fortification appeared in only 38% of the products. The mean calcium-to-sodium ratio was 0.2±0.3, far below the desired target of 1.0, with 62% of the cohort falling below 0.1. Even "calcium" labeled breads failed to bridge this gap, averaging a ratio of only 0.5. Wholegrain did not significantly influence mineral concentrations or the resulting calcium-to-sodium ratios. These suboptimal ratios suggest a "calciuretic" environment in which excessive sodium intake likely triggers urinary calcium loss, thereby neutralizing the benefits of fortification. Conclusion: While bread remains a viable vehicle for calcium fortification, its efficacy is currently stifled by metabolic antagonism. To transform bread into a genuinely osteoprotective food, future formulations must prioritize sodium reduction alongside optimized calcium delivery.

India, which is ranked 102nd out of 123 countries in the 2025 Global Hunger Index, has serious problems with malnutrition and the rising prevalence of chronic diseases. In addition to offering vital macronutrients and micronutrients, vegetables also provide a variety of nutraceuticals, which are biochemicals with intrinsic physiological benefits. The many kinds of nutraceuticals present in common vegetables are examined in this article, together with their unique occurrence and significant medicinal advantages. Important categories covered include carotenoids (such as lycopene and beta-carotene), which are known to improve skin tone and scavenge free radicals; phenols and anthocyanins, which are essential phytonutrients that protect against oxidative damage and inflammation; glucosinolates, which are converted into isothiocyanates and indoles and have anti-tumour properties; lipoic acid, which detoxifies the liver; and prebiotics, which positively influence the gut microbiota. This article underscores the critical importance of cultivating and consuming nutraceutical-rich vegetable varieties to enhance national food and nutritional security, boost immunity, and effectively combat chronic illnesses.

Pleurotus ostreatus is an edible mushroom with many functional compounds. In previous studies, it has been shown that solid-state fermentation of Phaseolus vulgaris and Avena sativa by this fungus increases essential amino acids, diminishes antinutrients as well as improves the bioaccessibility of different compounds. The objective was to obtain a functional food based on biotransformed ingredients by solid-state fermentation with P. ostreatus and evaluate its properties and the effect the food processing has on them. Results showed that cookies made with fermented flours provide a higher antioxidant capacity, when compared with cookies made without fermented flours, while maintaining its antioxidant capacity after simulated digestion assay. They also showed higher content of bioavailable protein compared to wheat control cookie, higher fiber content and lower sugars compared to commercial cookies. Cookies had good sensorial acceptability. This study shows the potential use of biotransformed cereals and legumes by P. ostreatus in functional foods.

All the requests for authorisation to bear health claims under Articles 13(5) and 14 in the context of appetite ratings and weight management have received a negative opinion by the European Food Safety Authority (EFSA), mainly because of the insufficient substantiation of the claimed effects (CEs). This manuscript results from an investigation aimed to collect, collate and critically analyse the information related to outcome variables (OVs) and methods of measurement (MMs) in the context of appetite ratings and weight management compliant with Regulation 1924/2006. Based on the literature review, the appropriateness of OVs and MMs was evaluated for specific CEs. This work might help EFSA in the development of updated guidance addressed to stakeholders interested in bearing health claims in the area of weight management. Moreover, it could drive the applicants during the design of randomised controlled trials aimed to substantiate such claims.

Lobelia nicotianifolia is commonly known as wild tobacco, exhibits potential antiseptic, antimicrobial, antivenom, analgesic and antiepileptic properties and is traditionally used to treat various respiratory ailments. This study aimed to validate the phytochemicals, antioxidant potential, cytotoxicity and acute oral toxicity of the methanolic leaf extract of L. nicotianifolia (MLELN). Antioxidant potential of MLELN was evaluated by DPPH radical scavenging activity, cytotoxicity was assessed using the MTT assay on the NIH/3T3 cell line and albino Wistar rat was exposed for acute oral toxicity. Preliminary phytochemical screening revealed the presence of secondary metabolites, including alkaloids, phenolics, terpenoids, saponins, and steroids. MLELN has significant antioxidant properties (IC 50 = 97.42 µg/mL). Cytotoxicity of MLELN on the NIH/3T3 cell line, yielding an IC 50 =343.58 µg/mL. Acute oral toxicity testing involved administering a single dose of MLELN at 2000 mg/kg body weight to Wistar albino rats, resulting in no mortalities or observable toxic effects. Hence, the LD 50 (Lethal dose) value of MLELN was determined to be greater than 2000mg/kg body weight. Based on the results, it can be concluded that MLELN do not pose any toxic risk when given orally to Wistar albino rats.

Type 5 diabetes mellitus (T5DM) is an emerging and distinct form of diabetes primarily associated with chronic undernutrition and predominantly observed in low-and middle-income countries. Unlike type 1 and type 2 diabetes, T5DM is characterized by impaired insulin secretion due to reduced pancreatic β-cell mass, preserved insulin sensitivity, and absence of autoimmune destruction. This review explores the current understanding of T5DM, focusing on its epidemiology, risk factors, and underlying pathophysiological mechanisms, including impaired pancreatic development, micronutrient deficiencies, and developmental programming. The paper also highlights key clinical features and the diagnostic challenges that often lead to misclassification and inappropriate management. A major emphasis is placed on nutrition-based management strategies, including macronutrient rehabilitation, micronutrient supplementation, calorie optimization, and the role of functional foods, along with the integration of medical nutrition therapy and pharmacological support. Furthermore, the importance of public health nutrition interventions and emerging research directions, such as epigenetics and personalized nutrition, are discussed. Understanding T5DM is critical for developing targeted, cost-effective strategies to reduce its growing burden and improve metabolic health outcomes in vulnerable populations.

Probiotic products are mostly well known marketed in the type of fermented milks including yoghurt, yakult and acidophilus milk. However, with an increase in vegetarians throughout the developed countries, there is also a demand for the vegetarian probiotic products. Cereals offer another alternative for the production of functional foods as they could be used as fermentable substrates for the growth of probiotic microorganisms. Also, lactic acid bacteria isolated from traditional fermented cereal products could be used in a novel cereal based probiotic beverage production. This research was focused on the application of Lactobacillus pentosus PR01 which had been isolated from purple glutinous rice as probiotic. Moreover, to enhance the survivability of Lb. pentosus PR01 up to at least the minimal therapeutic dose (≥7logCFUmL-1), implementation of prebiotics and cells encapsulation in fermented purple glutinous rice beverage was conducted. Prebiotics including inulin and fructooligosaccharides (FOS) at the concentrations of 0%, 1.0%, 2.0 % and 3.0% (w/v) were added to fermented purple glutinous rice beverage and it was found that 3.0 % inulin contributed the highest cell counts of Lb. pentosus PR01, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (p≤0.05). For cells encapsulation, the cell suspension (~10 8 CFU mL-1) of Lb. pentosus PR01 in 0.1 % (w/v) peptone water was mixed with sterile sodium alginate solution at concentrations of 1.0%, 3.0% and 5.0% (w/v) at a ratio of 1:5 (v/v) and it was shown that 1.0 % (w/v) of sodium alginate was suitable for probiotic encapsulation since it contributed the highest in both cell density and % encapsulated yield (p≤0.05). Also, scanning electron photographs of Lb. pentosus PR01 encapsulated beads with different sodium alginate concentrations were determined. Finally, free and encapsulated cells of Lb. pentosus PR01 in fermented rice beverage stored at 4°C on day 35 were investigated and it was shown that the encapsulated ones had the higher cell counts than the free cells with the cell numbers of 8.77 and 8.36 log CFUmL-1 and the surviving percentages as 98.54 and 94.00 %, respectively (p≤0.05).

Although many food components are reportedly beneficial to body-weight management, lack of understanding of molecular mechanisms and their function in overall adiposity under physiological conditions hinders successful and safe development of antiobesity functional foods. A positive energy balance resulting from an increase in food intake, a reduced energy expenditure, and/or dysfunction of adipose biology is associated with the development of obesity. This article provides an overview of the components involved in energy balance and adipose development and function. There is evidence that numerous ingredients found in foods can modulate energy balance and adipose biology, thereby potentially lowering adiposity.

This study investigated the effect of high-pressure homogenization (HPH) as a pretreatment integrated with Soxhlet, microwave, and ultrasound extraction of polyphenols from pomegranate peels. The HPH condition at 50 MPa with 10 passes was the most recommended for treating pomegranate peels, resulting in the highest total phenolic content (TPC) in the peel samples. Using this HPH pretreatment, subsequent ultrasound extraction achieved the highest TPC of 302.49 ± 2.35 mg GAE/g extract, the strongest antioxidant capacity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity of IC 50 of 0.142 ± 0.006 mg extract/mL, and ferrous ion chelating activity of IC 50 of 4.64 ± 0.14 mg extract/mL, and punicalagin content (both α and β) of 267.63 mg/g extract. This study demonstrated the potential of HPH pretreatment to enhance polyphenol recovery from pomegranate peels, offering a sustainable approach to repurpose pomegranate peels into valuable bioactive products for applications in the food industry.

Pigmented grains are rich sources of bioactive compounds which can act as antioxidants and has potential to scavenge free radicals and singlet oxygen ions. This study aimed to evaluate the polyphenolic profiling of 11 Indian pigmented maize landraces and their in-vitro anti-oxidant potential. HPLC was used to quantify individual polyphenols whilst anti-oxidant activity was measured using ferric reducing antioxidant power, 2,2-diphenyl-1picrylhydrazyl radical scavenging activity, reducing power, metal chelation and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid scavenging activity. The maize landraces had a good amount of phenolics (576 to 1385 mg GAE/100 g), flavonoids (664 to 1518 mg CE/100 g), anthocyanins (1.62 to 5.40 mg C3G/100 g), proanthocyanins (44.9 to 83.0 μg CE/g) and exhibited antioxidant capacity. A total of 19 individual polyphenols were analyzed, which were observed in most of the pigmented maize. The white maize depicted comparatively higher phenolics, and all the maize showed higher in-vitro antioxidant properties in the free fraction of phenolic acid. The bound phenolics and flavonoids were primary contributors to the total phenolic (106 to 799 mg GAE/ 100 g) and flavonoids (317 to 982 mg CE/100 g). Higher levels of ferulic acid and sinapic acid were observed in the bound fractions. This study revealed that pigmented maize shows high free and bound polyphenolic content and antioxidant activity, which may be used for future breeding and enhance germplasm utilization in the field of agriculture.

Las frutas conforman un grupo de alimentos muy necesarios en la dieta humana. Su contenido en agua, fibra, vitaminas y minerales las hacen una fuente de nutrientes imprescindible para disfrutar una vida saludable. Entre las frutas tropicales la guanábana destaca porque tiene un rico aroma y sabor, y se ha determinado que posee propiedades con efectos positivos a la salud. La guanábana es la más importante comercialmente de la familia de las Annonaceae. Es de forma ovalada con una cáscara verde oscura de espinas pequeñas, suaves y carnosas. Su pulpa es blanca, cremosa, suave y recubre totalmente las semillas. Se consume fresca y tiene gran potencial industrial por su alto rendimiento por fruto. El objetivo de este trabajo es la puesta a punto de las metodologías que permitan determinar el perfil físico químico de una muestra de guanábana disponible comercialmente -en un supermercado con alta presencia en el Estado Lara-con la finalidad de proponer esta fruta como materia prima para elaborar, mediante tecnologías con membranas, un concentrado potencialmente funcional. La metodología se basó en los protocolos de las Normas Técnicas Colombianas y COVENIN. Los resultados muestran que (mínimo-máximo) los frutos con un calibre A-B y categoría II-Extra, y una masa de 547-1249 g, tienen: 29-41 cm diámetro ecuatorial, 18-24 diámetro polar y 51-145 semillas. La pulpa posee un rendimiento de 62-82%, sólidos solubles totales 13-24 °Brix, acidez 0,67-1,04 % ácido málico, pH 5,33-5,68 y Vitamina C 19-40 mg ácido ascórbico por 100 g de porción comestible. Adicionalmente, esta fruta presenta unas características que la hacen muy promisoria como materia prima al compararse con otras frutas tropicales. Investigaciones futuras permitirán completar el perfil de la guanábana, con la determinación de otros bioactivos presentes.

Türkiye gıda sektörü, artan maliyetler, yoğun rekabet koşulları ve değişken tüketici talepleri karşısında verimlilik artırıcı yöntemlere yönelmek zorunda kalmaktadır. Bu bağlamda yalın üretim, israfın azaltılması, süreçlerin yalınlaştırılması ve sürdürülebilir rekabet avantajı elde edilmesi açısından stratejik bir yönetim yaklaşımı olarak öne çıkmaktadır. Bu çalışmanın
amacı, Türkiye’deki gıda işletmelerinde uygulanan yalın üretim araçlarının operasyonel performansa katkılarını güncel akademik araştırmalar ve endüstriyel vaka analizleri üzerinden değerlendirmektir. Değer Akış Haritalama (VSM), 5S, Kaizen ve Toplam Üretken Bakım (TPM) gibi temel yalın tekniklerin uygulandığı projeler sistematik biçimde incelenmiştir.
Bulgular, yalın üretim uygulamalarının üretim döngü sürelerini kısalttığını, stok seviyelerini optimize ettiğini, gereksiz taşıma, hareket ve bekleme gibi israfları azalttığını ve nihai ürün kalitesinde anlamlı artışlar sağladığını göstermektedir. Ayrıca hem büyük ölçekli işletmelerde hem de KOBİ’lerde gerçekleştirilen başarılı örnekler, yalın dönüşümün operasyonel çıktılara
ek olarak finansal performansa da doğrudan katkı sunduğunu ortaya koymaktadır. Sonuç olarak, yalın üretim gıda endüstrisi için yalnızca maliyet düşürme aracı değil; aynı zamanda kalite, esneklik ve teslimat performansını artırarak sektörün küresel pazarlardaki rekabet gücünü güçlendiren ve sürdürülebilir büyümeyi destekleyen bütüncül bir yönetim felsefesi olarak değerlendirilmektedir. Küçük ve orta ölçekli gıda işletmelerinde bu dönüşümün hızlandırılması için ise ulusal politikaların, meslek odalarının ve bölgesel destek programlarının aktif rol üstlenmesi gerektiği vurgulanmaktadır.

Quinoa is considered as a complete food due to its high nutritive value. This study was conducted to investigate the effect of feeding on different concentration of quinoa seeds (Chenopodium quinoa Willd) powder on diabetic experimental rats induced by Aloxan. Proximate chemical analysis, minerals, vitamins, amino acids, fatty acids, total polyphenols and flavonoids content and antioxidant activity of quinoa seeds powder (QSP) were studied. The effect of feeding on different concentrations (20, 30 and 40%) of quinoa seeds power on blood glucose, lipid profile, liver and kidney functions of diabetic rats induced by alloxan was investigated. Results showed that the percent of moisture, protein, fats, crude fiber, ash and carbohydrates was10.43, 14.65, 6.07, 3.6, 2.81 and 62.44%, respectively. K, P and Mg were the most abundant minerals in QSP. QSP were rich in vitamin E (5.3mg/100g QSP). QSP had a balanced amino acids composition. QSP content of saturated, monounsaturated and poly unsaturated fatty acid were 10.92, 23.57 and 65.51%. Total phenolic compound of QS extracts was 67.59 mg GAE/100g and total flavonoids content was 13.46 mg/100g. The antioxidant activity based on the DPPH radical was 32.21%. Quinoa seeds consumption led to weight improvement in diabetic rats. There were significant decreased in blood glucose level, cholesterol (CHO), triglyceride (TG), VLDL-cholesterol and LDL-cholesterol levels of all diabetic rats group fed on basal diet containing QS compared to positive diabetic rats. Both biomarkers for liver and kidney functions of diabetic rats were decreased with consumption quinoa seeds powder. It concluded that quinoa an excellent nutritional quality and it had protection against diabetes.

This research was planned to study the gizzards mushroom beef patties and the effect of replacing beef meat with gizzards meat (10, 20, 30, and 40%) on quality attributes as chemical composition, physical properties and microbiological contamination at zero time and during frozen storage at-18 to-20 o C for 6 months. The results indicated that at zero time by increasing replacing beef meat by gizzards meat moisture, ash and carbohydrates contents were increased but, protein, fat TVBN, TEN, NPN, TSPN contents and pH value were decreased. With revere to nutritional evaluation Kcal/100g was decreased. But, GDR energy, GDR protein were inecreased. With revere to physical properties tenderness, plasticity and Feder value were increased but, cooking loss and WHC were decreased. With respect to organolipitic properties, gizzards mushroom beef patties without gizzards meat had the highest scores of taste, odor and overall acceptability compared to others. In addition, gizzards mushroom beef patties with 10% gizzards meat was the best samples compared to 20, 30, 40% gizzards meat. In addition, total count of patties were decreased by increasing levels of gizzards meat. As a result to frozen storage, all patties had decrease in moisture, protein contents and pH value, but they had an increase in fat, ash and carbohydrate contents. Also, Tenderness, WHC, plasticity, Feder value and cooking loss are decreased. Feder value of all patties at zero time and the end of frozen storage are less than 4. Moreover, all patties had a decrease in total count. Furthermore, all organolipitic properties of patties were decreased. Moreover, all patties were free from yeast, moulds sporforming bacteria, Coliform group and Salmonella spp at zero time and the end of frozen storage.

An intense acceptance of functional foods due to consumer's demand, social attitudes, scientific evidence of the human health benefits of a particular ingredient coupled with commercially driven interest to add value to existing foods have projected probiotics as a new way in the current era of self-care and complementary medicine. Diverse functional properties of probiotics led their incorporation into conventional, dietary supplements and medicinal foods and must be ingested in sufficient quantities to exert health benefits but are often present at lower levels as per the label claims. Worldwide regulations related to probiotics are incoherent and adoption of assay techniques are inconsistent, therefore establishment and reinforcement of a quality assurance program to ensure "Standard of Identity" for adopting the label "Probiotic" is emerging.

Preclinical in vitro and in vivo studies demonstrate potent effects of pomegranate preparations in cancer cell lines and animal models with chemically induced cancers. We have carried out one systematic review of the effectiveness of pomegranate products in the treatment of cancer and another on their safety. The PubMed search provided 162 references for pomegranate and cancer and 122 references for pomegranate and safety/toxicity. We identified 4 clinical studies investigating 3 pomegranate products, of which one was inappropriate because of the low polyphenol content. The evidence of clinical effectiveness was poor because the quality of the studies was poor. Although there is no concern over safety with the doses used in the clinical studies, pomegranate preparations may be harmful by inducing synthetic drug metabolism through activation of liver enzymes. We have analysed various pomegranate products for their content of anthocyanins, punicalagin, and ellagic acid in order to com...

Introduction: Functional foods have been widely utilized to reduce the symptoms of various diseases such as diabetes mellitus (DM). Among the foods used to combat these effects are soluble fibres, mainly those rich in beta- glucans (BGs). Objective: To review the effects of beta-glucans (BGs) on glucose plasmatic levels of diabetic individuals. Design: A search was conducted using the Pubmed, Science Direct and Scielo databases using the keywords: diabetes mellitus and beta-glucan and glucose and glycaemia. As inclusion criteria, only studies on diabetic human individuals (type 1 or type 2) who consumed BGs were selected. Results and Discussion: Of the 819 initial articles retrieved, only 10 fit the inclusion criteria and were used in the study. It was observed that doses around 6.0g/person/ day, for at least 4 weeks were sufficient to provoke improvements in the blood glucose levels and also lipid parameters of individuals with DM. However, glucose levels do not reach normal levels...

This study aims to optimize the formulation of Batiah, a traditional Indonesian rice-based snack, as a functional food by modifying the starch source and enriching it with targeted phytochemical compounds. The innovation focuses on replacing conventional white glutinous rice with alternative rice varieties that have different amylose–amylopectin ratios, thereby influencing digestibility, texture, and glycemic characteristics. In addition, the product is fortified with pumpkin seed flour and a mixture of cassiavera–morel berry extracts, both of which are known for their antidiabetic bioactive activities, antioxidant potential, and metabolic benefits. A Completely Randomized Design (CRD) consisting of eight formulations was applied, followed by analysis of physicochemical properties, proximate composition, amylose–amylopectin profile, total energy, and sensory attributes. Unlike previous studies that focused on packaging innovation or household-scale formulations without considering the glycemic index or functional bioactive fortification, this study introduces rice starch modification combined with targeted phytochemical enrichment as a new strategy to transform Batiah into a health-oriented functional product. Results indicate that rice type significantly influences Batiah's functional quality. The formulation using a combination of white glutinous rice and red rice (P6) exhibited the most favorable characteristics, with balanced elasticity (1.67 ± 0.60%), lower oil absorption (6.95 ± 1.18%), moderate protein content (10.36 ± 1.49%), and carbohydrate availability (69.46 ± 0.36%). Sensory evaluation also confirmed P6 as the most preferred sample in terms of color, texture, aroma, taste, and aftertaste. These findings prove that strategic starch replacement combined with bioactive fortification improves nutritional and functional performance while maintaining cultural authenticity.

For centuries, mushrooms have been used as food and medicine in different cultures. More recently, many bioactive compounds have been isolated from different types of mushrooms. Among these, immunomodulators have gained much interest based on the increasing growth of the immunotherapy sector. Mushroom immunomodulators are classified under four categories based on their chemical nature as: lectins, terpenoids, proteins, and polysaccharides. These compounds are produced naturally in mushrooms cultivated in greenhouses. For effective industrial production, cultivation is carried out in submerged culture to increase the bioactive compound yield, decrease the production time, and reduce the cost of downstream processing. This review provides a comprehensive overview on mushroom immunomodulators in terms of chemistry, industrial production, and applications in medical and nonmedical sectors. Fruiting body: is a multicellular structure on which spores producing structure as basidia or asci are born. They are distinct in size, shape, and coloration for each mushroom species. Immunoadjuvants: are used to enhance vaccine efficacy. They can also be described as specific immune stimulators. Immunomodulators: also known as biological response modifiers (BRMs), immunoaugmentors, or immunorestoratives, are substances, of biological or synthetic origin, which can stimulate, suppress or modulate any of the components of the immune system including both innate and adaptive arms of the immune response. Immunostimulants: are agents that stimulate the immune system through induction or activation of immune system components or mediators. They enhance resistance against infection, allergy, cancer, and autoimmunity. Immunosuppressants: are agents that inhibit the immune system. They can be used to control a pathological immune response after organ transplantation and to treat autoimmune diseases, hypersensitive immune reaction, and immunopathology associated with infections. Immunotherapy: treatment (e.g., using drugs) that induces, enhances, or suppresses an immune response. Mycelium: is the vegetative part of a fungus, consisting of a mass of branched hyphae. It forms the mushroom stalk in case of solid substrate grown mushrooms, or a complex shape of intertwined thread in submerged culture. Nutraceuticals: food or part of food that provides medical or health benefits, including the prevention and treatment of disease.

Banana peel (Musa balbisiana) contains bioactive compounds with potential antimicrobial activity that may support diabetic ulcer management. This study aimed to evaluate the antibacterial activity of banana peel extracts and their cream formulations against ulcer-associated pathogens. Fresh and waste banana peel extracts were prepared using ethanol and methanol solvents, and phytochemical screening was performed. Antibacterial activity was tested against Staphylococcus aureus, Staphylococcus epidermidis, and Pseudomonas aeruginosa using minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and disc diffusion assays. Cream formulations containing 1-4% extracts were also evaluated for physical characteristics. The results showed banana peel extracts contained alkaloids, flavonoids, tannins, and saponins. The MIC was observed at 4% and MBC at 10%, with more vigorous activity against Gram-positive bacteria (S. aureus, S. epidermidis) than Gramnegative (P. aeruginosa). Methanol extracts exhibited higher activity compared to ethanol extracts. Cream formulations demonstrated acceptable spread ability (5.5-7.0 cm), adhesion (1.5-2.7 s), and skin-compatible pH (5.0-6.0). These findings suggest that banana peel extracts possess promising antibacterial potential and can be developed into topical formulations for diabetic ulcer management. Further in vivo and clinical studies are needed to validate efficacy. 1

Hyperlipidemia is a leading cause of obesity-related diseases in Africa particularly in Nigeria and efforts have been ongoing in reducing the prevalence through diet interventions by compositely combining plant materials from breadfruit flour (BF), Africa yam beans (AYB) flours and wheat bran (WB) and rice bran (RB). This study evaluates the modulatory effect of poundo-breadfruit meals (PBM) on Wistar rats fed with manipulated diets to induced obesity. The high 2,2-diphenyl-2-picrylhydrazyl (DPPH) and iron chelating activities observed in blends 70% BF, 25% AYB, 5% WB (BAW) and 70% BF, 20% AYB, 5% WB, 5% RB (BAWR) compared with a commercial sample, Poundo-yam flour (PYF), may help in increasing insulin secretions by combating oxidative stress, a major determinant in the development of type 2 diabetes. In addition, total cholesterol (⁓100 mg/dl), triglyceride (⁓50 mg/dl), low-density lipoprotein (⁓50 mg/dl) of Wistar rats fed on formulated diets particularly BAW and BAWR showed significant reductions while high-density lipoprotein (HDL) (> 70 mg/dl) was raised in diabetic animals. The low serum lipid profile observed could be attributed to the antioxidant level in the formulated diets. Therefore, these novel products may help in the management of diabetes.

Fenugreek (Trigonella foenum-graecum L.) was initially introduced to Alberta as a spice and forage crop. Numerous animal and clinical studies have associated the medicinal properties of the plant with galactomannan, diosgenin and 4-hydroxyisoleucine, the three major bioactive compounds found in fenugreek seed. These bioactive molecules have been demonstrated to regulate plasma cholesterol levels, reduce plasma triglyceride concentrations and stimulate insulin secretion for blood glucose metabolism. Fourteen advanced lines grown satisfactorily in southern Alberta were selected for quantification of these compounds over two harvest seasons. These lines were grown at three locations (Brooks, Bow Island and Lethbridge) in southern Alberta under two growing conditions (rain-fed or irrigated). In this study we report on five different seed lines which possessed a high galactomannan yield during the study; i.e., seed lines F75, L3312, CDC Quatro, F80 and L3308. Seed line F75 was the only l...

Water kefir is a non-dairy fermented beverage that ferments water kefir grains in a sucrose solution. These grains harbor a diverse microbiota, including lactic acid bacteria, acetic acid bacteria, and yeast species. The composition of water kefir is primarily influenced by cultivation conditions and the microbiota profile of the grains, resulting in fermentation metabolites such as ethanol, lactic acid, mannitol, acetic acid, glycerol, and other organic acids. However, this microbial diversity can vary depending on the origin of the grains, the fermentation substrate, and environmental conditions. As it is a potentially beneficial product for health, interest in kefir consumption has increased in recent years. Specific legislation for water kefir is still scarce, and despite potentially probiotic microorganisms, water kefir is not classified as a probiotic, but it fits the definition of a potentially functional food due to its health benefits. Studies demonstrate the potential health benefits of water kefir in terms of anti-inflammatory, antimicrobial, antioxidant, antidiabetic, and intestinal health effects. However, industrial-scale production and starter cultures have not yet been developed. This study aims to comprehensively review water kefir, exploring its potential health benefits, fermentation process, microbial diversity, and regulatory aspects.

The current study looked at the effects of fortified biscuits with Sesame seeds (S), Peanut seeds (P) and sprouted whole Sunflower seeds (SF) on Dexamethasone (DEX)-induced osteoporosis in female rats. The results reported that biscuits fortified with S, P and SF at levels 30% (S1, P1 and SF1biscuits) or 20% P+20% S (PS) or 20% P+20%S+ 10% SF (PSSF) carried out development crude protein, ash, crude fiber, energy, and crude fat contents compared with biscuits without fortification. It might be demonstrated significant increased (p≤0.05) at PSSF sample which recorded the highest values of Ca, P, K, Zn, Mn and Cu (42.78, 65.00, 296.78, 1.90, 0.61and 0.42mg/100g, respectively). Also, the highest value of Fe was observed in S1 sample (1.68mg/100g), the highest Mg value recorded in SF1sample (5.83 mg/100g). Sixty-four non-pregnant female albino rats were divided into two groups, the first main group: (8 rats) fed on basal diet, as a control negative (normal group), the second main group (56 rats) were injected intramuscularly with DEX at dose (7 mg/kg b.wt.) once weekly up to four weeks to cause osteoporosis then divided into 7 groups of eight rats each , as follows: group (2) fed on basal diet, as a positive control (DEX-osteoporosis group), group (3) fed on basal diet + control biscuits , group (4) fed on basal diet + S1biscuits, group (5) fed on basal diet + P1biscuits, group (6) fed on basal diet + SF1biscuits, group (7) fed on basal diet +PS biscuits and group (8) fed on basal diet + PSSF biscuits. When compared to the positive control group, all osteoporosis groups treated with fortified biscuits had significant decreases in liver enzymes, kidney function, but increased bone mineral density, and bone mineral content assay. The best result for SF1 and PSSF groups compared with inducted group (control DEX-osteoporosis group). After two months, x-rays and histopathology of the positive control group revealed bone loss in various parts such as the fibula, tibia, and femur, as well as bone demineralization and osteoporosis. In comparison to the positive control group, these findings revealed that biscuits fortified with 20% Sesame seeds, 20%Peanut seeds and 10% sprout whole Sunflower seeds powder at levels used improved the nutritional and biochemical parameters of rats suffering from osteoporosis.

The injuries caused by spray drying (SD) of three potential probiotic lactobacilli isolated from kefir grains and the impact on some probiotic properties, were evaluated. Results demonstrated that Lactobacillus plantarum 83114 and L. kefir 8321 showed a slight reduction of viability (0.11 and 0.29 log CFU/ml respectively) after SD process, and L. kefir 8348 was found to be more sensitive to the process with a reduction in viability of 0.70 log CFU/ml. Neither membrane damage, evaluated by increased sensitivity to NaCl, lysozyme, bile salt and penicillin G, nor changes in acidifying activity in MRS and milk by lactobacilli were detected after SD. L. plantarum 83114 and L. kefir 8321 after SD did not lose their capacity to adhere to intestinal cells. Nevertheless, L. kefir 8348 showed a significant loss of adhesion capacity after SD. In addition, rehydrated spray-dried L. kefir 8321 retained the ability to protect against Salmonella invasion of intestinal cells. This effect was observed when L. kefir is co-incubated with Salmonella before invasion assay. This work shows that the membrane integrity evaluated by indirect methods and some probiotic properties of lactobacilli isolated from kefir did not change significantly after SD, and these powders could be used in functional foods applications.

Kefiran, the polysaccharide produced by microorganisms present in kefir grains, is a water-soluble branched glucogalactan containing equal amounts of D-glucose and D-galactose. In this study, the effect of kefiran on the biological activity of Bacillus cereus strain B10502 extracellular factors was assessed by using cultured human enterocytes (Caco-2 cells) and human erythrocytes. In the presence of kefiran concentrations ranging from 300 to 1000 mg/L, the ability of B. cereus B10502 spent culture supernatants to detach and damage cultured human enterocytes was significantly abrogated. In addition, mitochondrial dehydrogenase activity was higher when kefiran was present during the cell toxicity assays. Protection was also demonstrated in hemolysis and apoptosis/necrosis assays. Scanning electron microscopy showed the protective effect of kefiran against structural cell damages produced by factors synthesized by B. cereus strain B10502. Protective effect of kefiran depended on strain of B. cereus. Our findings demonstrate the ability of kefiran to antagonize key events of B. cereus B10502 virulence. This property, although strain-specific, gives new perspectives for the role of bacterial exopolysaccharides in functional foods.

Background: There has been an increased interest in the development of sustainable food systems and it has led to the exploration of agro-waste as means of producing value added food ingredients. Banana (Musa acuminata) peels are rich in dietary bre and bioactive compounds and have the potential to be a functional ingredient in meat products. The study examined the effect of banana peel inclusion on the quality characteristics of cooked beef sausage. Materials and Methods: Samples were produced using beef and banana peel our (BPF) as an included ingredient at 5%,10%, 15% and 20% substitution levels while 100% beef sausage served as the control. Sensory analysis, proximate composition, antioxidant properties, pH, cooking loss and folding test was carried out on the control and the BPF included samples. Sensory attributes were evaluated by a sensory panelist. Data were subjected to one-way ANOVA and means separated using Tukey's test at p < 0.05. Results: Moisture content decreased signicantly (p < 0.05) from 75.24% (control) to 64.90% at 20% BPF inclusion. Ash (1.31-2.54%), crude bre (0.20-2.21%) and carbohydrate (1.63-21.43%) contents increased signicantly with increasing BPF, while fat (5.99-0.42%) and protein (15.63-8.50%) decreased. Flavonoid (5.15-16.76%) and total phenol (0.00-2.29 mg/100g) contents increased signicantly with

The aim of this study was to assess the nutrient composition and sensory properties of breakfast cereal made from yellow maize and enriched with soybean and groundnut flours. Yellow maize was replaced with groundnut (GF) (15-35%) and soybean flour (SBF) (10-15%) to produce a more nutritionally balanced breakfast cereal. Proximate, mineral, vitamin, and sensory analysis were carried out on the formulated breakfast cereals. The results showed that groundnut and soybean flour supplementation significantly increased the protein content (20.90-23.01%) as compared to the control along with an increase in fat (10.52-11.28%), crude fibre (2.98-3.90%), and ash (1.99-2.60%), while carbohydrate (57.09-52.66%) and energy (406.64-403.79 Kcal) decreased with the incremental addition of SBF and GF. Similarly, calcium (36.16-37.98 mg/100g), magnesium (32.16-37.98 mg/100g), potassium (10.62-12.16 mg/100g), iron (42.21-48.65 mg/100g) and vitamin A (70.07-74.01) g/dl) content of the breakfast cereals also increased significantly with increasing SBF and GF substitution, while a decrease was observed for phosphorus. The highest total score of sensory evaluation was for the control sample (golden morn), which was followed closely by the sample containing 20% GF and 15% SBF. Higher levels of SBF and GF can improve the nutritional value of breakfast cereals.

The aim of this study was to assess the nutrient composition and sensory properties of breakfast cereal made from yellow maize and enriched with soybean and groundnut flours. Yellow maize was replaced with groundnut (GF) (15-35%) and soybean flour (SBF) (10-15%) to produce a more nutritionally balanced breakfast cereal. Proximate, mineral, vitamin, and sensory analysis were carried out on the formulated breakfast cereals. The results showed that groundnut and soybean flour supplementation significantly increased the protein content (20.90-23.01%) as compared to the control along with an increase in fat (10.52-11.28%), crude fibre (2.98-3.90%), and ash (1.99-2.60%), while carbohydrate (57.09-52.66%) and energy (406.64-403.79 Kcal) decreased with the incremental addition of SBF and GF. Similarly, calcium (36.16-37.98 mg/100g), magnesium (32.16-37.98 mg/100g), potassium (10.62-12.16 mg/100g), iron (42.21-48.65 mg/100g) and vitamin A (70.07-74.01) g/dl) content of the breakfast cereals also increased significantly with increasing SBF and GF substitution, while a decrease was observed for phosphorus. The highest total score of sensory evaluation was for the control sample (golden morn), which was followed closely by the sample containing 20% GF and 15% SBF. Higher levels of SBF and GF can improve the nutritional value of breakfast cereals.

Human food foraging in community forests offers extensive and expandable sources of food and high-quality nutrition that support chronic disease prevention and management and are underrepresented in US diets. Despite severe gaps in non-commercial “wild food” data, research in Syracuse, NY, identified substantial amounts of five key antioxidant phytochemicals in locally available, forageable foods with the potential to augment local dietary diversity and quality. Findings endorse the need for micro- and macro-nutrient research on an expanded range of forageable foods, community nutrition education on those foods, an expanded study on antioxidant phytochemical function, and the inclusion of forageables in the food system definition.

Escherichia coli O157:H7 is an important foodborne pathogen that can cause serious gastrointestinal illness, and represents a significant public health threat because it has the potential to contaminate many different foods. There is rising interest in the use of bacteriocins produced by lactic acid bacteria as natural bio-preservatives for food, due to a growing demand for safe and natural food preservation methods. The present study was designed to assess and characterize the antimicrobial activity of bacteriocins originating from Lactobacillus acidophilus towards E. coli O157:H7 in different food systems. A controlled, randomized design laboratory-based experimental study was performed between winter 2024 and the beginning of summer 2025. Food matrices included meat (minced beef) and dairy products (pasteurized milk). Samples were inoculated with E. coli O157:H7, which were divided into four groups: negative control; positive control; treatment with crude bacteriocin and treatment with partially purified bacteriocin. The antimicrobial efficacy was determined by quantifying the count of bacteria (log CFU/g or mL) at various time intervals. Bacteriocin treatment resulted in a statistically significant reduction of E. coli O157:H7 counts in both food matrices (p < 0.001). In minced meat, the bacterial count decreased from 6.25 log CFU/g in the positive control group to 3.42 log CFU/g following treatment with crude bacteriocin, and further to 2.15 log CFU/g with purified bacteriocin treatment. Dairy products showed a more pronounced reduction, reaching counts of 5.80 log CFU/mL to 2.95 and 1.72 log CFU/mL, respectively. In both food systems, the partially purified form of bacteriocin was more antimicrobial than its crude counterpart. Finally, Lactobacillus acidophilus bacteriocins showed strong inhibition against E. coli O157:H7 in meat and dairy products and purification increased its effect. This discovery emphasizes the potential of bacteriocins as a natural and efficient bio-preservative in food systems which could support better food quality and safety.

There is an exponential increase in dementia in old age at a global level because of increasing life expectancy. The prevalence of neurodegenerative diseases such as dementia and Alzheimer's disease (AD) will continue to rise steadily, and is expected to reach 42 million cases worldwide in 2020. Despite the advancement of medication, the management of these diseases remains largely ineffective. Therefore, it is vital to explore novel nature-based nutraceuticals to mitigate AD and other age-related neurodegenerative disorders. Mushrooms and their extracts appear to hold many health benefits, including immune-modulating effects. A number of edible mushrooms have been shown to contain rare and exotic compounds that exhibit positive effects on brain cells both in vitro and in vivo. In this review, we summarize the scientific information on edible and culinary mushrooms with regard to their antidementia/AD active compounds and/or pharmacological test results. The bioactive components in these mushrooms and the underlying mechanism of their activities are discussed. In short, these mushrooms may be regarded as functional foods for the mitigation of neurodegenerative diseases.

Background: Jackfruit (Artocarpus heterophyllus Lam.) belongs to the family Moraceae.Two cultivars of jackfruit are popular in Kerala being "Koozha" and "Varikka" The rind of jackfruit is mostly thrown away or given to cattle. This issue has been addressed by processing the rind into flour and ascertaining its nutritional and chemical composition. Methods: Mature jackfruits-Raw and ripe (cv varikka and koozha) with optimum maturity indices were selected from the instructional farm, College of Agriculture, Vellayani. They were cleaned, cut and immersed in pre treatment media and subjected to drying. The dried product was milled and packed in laminated pouches. They were subjected to quality analysis using standard procedures. Result: The nutrient analysis of jackfruit rind flour showed significant differences among raw and ripened varikka and koozha rind flours. Raw Koozha jackfruit rind flour showed higher content of crude fiber (18 g/ 100 g) and dietary fiber (13.56 g/ 100 g). It had low content of carbohydrate (29 g/100 g) and fat (1.84 g/10 0 g). The chemical composition of raw koozha jackfruit rind flour had higher tannins (0.088 g/100 g). It also had higher content of polyphenols (2 g/100 g) that could be responsible for the enzymatic browning of rinds and had lower peroxide value (0.5 g/100 g), which could be the reason for better keeping quality of this rind type. Pectin content was found to be higher (27.5 g/100 g) in ripe varikka jackfruit rind flour.

Background: Kombucha, a fermented tea beverage, has gained widespread popularity due to its potential health benefits. Traditionally produced by fermenting tea and sugar with a Symbiotic Culture of Bacteria and Yeast (SCOBY), kombucha offers antioxidant and probiotic properties. Citrus grandis (L.), an underutilized fruit from Assam, is known for its nutritional richness, but its use in fermented products is limited. This study aimed to develop a kombucha beverage incorporating extracts of Citrus grandis (L.) to enhance its nutritional profile and to explore its potential health benefits. The research further sought to evaluate the antioxidant activity, essential mineral content and safety of the developed formulations. Methods: Five different kombucha formulations were prepared, including a control formulation, using varying concentrations of Citrus grandis extracts. The antioxidant activity was assessed through IC 50 values and the vitamin C content was measured. Additionally, mineral composition, including essential elements such as iron, manganese, zinc and copper, was determined. Safety analysis included testing for the presence of heavy metals, specifically lead and cadmium. Result: The Citrus grandis kombucha formulations exhibited significant antioxidant properties, with an IC 50 value of 42.16, along with a high vitamin C content. The presence of essential minerals further enhanced the health benefits of the beverage. Overall, kombucha made from Citrus grandis demonstrates potential as a commercially viable product, combining traditional benefits with the unique properties of the fruit to create a nutritious, appealing beverage.

Background: Gelatin is widely used in food industry and other industries as an emulsifying and emulsifying agent. Ultrasoundassisted extraction (UAE) was used to produce gelatin from tuna skin to enhance its physicochemical properties and extraction efficiency. This study aimed to determine precise method produces gelatin with a better yield, gel strength, viscosity, color and other physicochemical properties. Methods: Two extraction sequences were compared: ultrasound extraction followed by acid-base extraction (method A) and vice versa (method B). Using both methods, gelatin was extracted from tuna skin, with yields measured, color analyzed by lightness and ΔE and gel strength tested. Viscosity, moisture, protein contents and pH were assessed to understand gelatin quality. Result: The result showed method B produced higher gelatin yield (13.34%) than method A (4.92%). Method B gelatin had greater gel strength (220 g vs. 200 g), brighter color (lower ÄE) and slightly higher viscosity (10 cP vs. 9 cP). SEM analysis revealed denser microstructure, supporting stronger gels. Significant differences occurred in yield, color and gel strength. Ultrasound-assisted acidbase extraction effectively produced high-quality tuna skin gelatin. This method offers potential applications in food, pharmaceutical and cosmetic industries, providing a sustainable alternative to mammalian gelatin.

A detailed comparative study on chemical and bioactive properties of wild and cultivated Ganoderma lucidum from Serbia (GS) and China (GCN) was performed. This species was chosen because of their worldwide use as medicinal mushroom. Higher amounts of sugars were found in GS, while higher amounts of organic acids were recorded in GCN. Unsaturated fatty acids predominated over saturated fatty acids. GCN revealed higher antioxidant activity, while GS exhibited inhibitory potential against human breast and cervical carcinoma cell lines. No cytotoxicity in non-tumour liver primary cell culture was observed for the different samples. Both samples possessed antibacterial and antifungal activities, in some cases even better than the standard antimicrobial drugs. This is the first study reporting a comparative of chemical compounds and bioactivity of G. lucidum samples from different origins.

Background: There is a growing interest worldwide to identify novel functional foods able to exert important biochemical activities with low or without toxic effect. Accordingly, the use of Salvia hispanica L. (chia) a Mexican herb, has tremendously grown as an agriculture crop owing to the nutritional and medicinal values. The objective of this study was to evaluate phytochemical composition of chia seeds and prove their claim for functional properties. Materials and Methods: The determination of total phenolic, flavonoid and condensed tannin contents of chia seeds were carried out by the Folin-Ciocalteu, the aluminum trichloride and the vanilline acid spectrometric methods. Antioxidant activities of chia seeds extracts were assessed using free radical scavenging assay DPPH, Ferric Reducing Antioxidant Potential FRAP and β-Carotene bleaching assay. Results: Chia seeds contain high levels of total phenolic and flavonoid contents 19.06±0.14 mg GAE/ g DW and 12.3±0.04 mg CE/g DW, resp...

Bioactive ingredients (BI) bestow various health-promoting outcomes on consumers, including treating or preventing diabetes, obesity, cancer, coronary heart diseases, and so on. Several BI have been found in nature, such as flavonoids, carotenoids, polyphenols, curcumin, phytosterols, probiotics, bioactive peptide, minerals, and nano-bio minerals, which can be incorporated into foodstuffs to improve their nutritional values. The foods containing BI are considered functional food. This review shed light on the health benefits of various BI for consumers. Due to the growing rate of population and surging demands for healthy foods in the future, it is pivotal to use affordable natural sources of BI to provide functional foods for a vast majority of people. Thus, in this review article, some potent by-products are addressed as alternative sources of BI.

Lupine, an underutilized legume with high protein content, offers a promising plant-based protein source for functional foods. This study evaluated four lupine genotypes to determine how extraction pH (EpH) and isoelectric precipitation pH (IEPpH) influence the techno-functional and thermal properties of lupine protein isolates (LPIs) using response surface methodology (RSM) based on a central composite design (CCD). LPIs exhibited genotype-dependent functional behavior: Vitabor showed the highest solubility (95.9%-95.7%) at pH 7-9 and superior foaming capacity (240%) with stability of 89.2%; the local genotype excelled in emulsifying capacity (50%) and gelation (8%), and Probor had the highest oil holding capacity (2.96 g/g). Thermal analysis revealed Sanabor possessed the highest enthalpy (ΔH = 87.36 J/g) and broad denaturation range (T d = 82.5°C, T e = 122.8°C), indicating robust structural integrity, while the local genotype showed comparable thermal stability. Optimal EpH and IEPpH were genotype-specific, reflecting inherent compositional differences affecting protein functionality and thermal behavior. Based on their distinct profiles, LPIs from Local are suitable for dairy alternatives and meat analogues, Vitabor for protein-enriched beverages, and Probor and Sanabor for sauces, spreads, and heat-processed foods. These findings demonstrate lupine's versatility as a functional plant protein and provide mechanistic insight into how genotype and extraction conditions govern structural and functional performance. Future studies should investigate protein digestibility, bioactive peptide formation, and application in real food and industrial systems to fully harness the nutritional and functional potential of LPIs.