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The Application of Mulberry Elements into a Novel Form of Easy-to-Prepare Dried Smoothie
The European market offers a variety of functional foods targeted at prediabetic and diabetic patients, with different approaches to reducing postprandial glucose levels. The utilization of white and black mulberry in new products could be an area of interest to many conscious consumers. The study aimed to design a novel form (dried) of easy-to-prepare product by applying nutritious mulberry in various proportions and creating an aesthetically appealing smoothie product with a distinctive taste profile. Such an easy-to-prepare form of smoothie was obtained by utilizing the freeze-drying process, while typical market smoothies are liquid. Sensory evaluations of the fresh, dried, and reconstructed smoothies and their basic characteristics were conducted. Moreover, antiradical tests (with ABTS+• and DPPH•), the phenolic compound profile (HPLC/PDA), and the L*a*b profile were analyzed. The results of the sensory evaluation tests were divided into two groups: Polish and foreign panelists. It was observed that mulberry-licorice drop-based smoothies were preferred fresh. Yet dried and reconstituted capsule-based smoothies were favored overall. Generally, both Polish and foreign panelists preferred lower concentrations of mulberry and licorice extracts (DB) in fresh smoothies, while in dried or reconstructed smoothie form, panelists scored higher (DC) and lower (DB) concentrations quite similarly (favored both concentrations). From the group of identified phenolic compounds, cinnamic acid derivates dominated all analyzed smoothies. Many analyzed types of flavonoids (quercetin, rutin, kaempferol) and naringenin were found in the smoothies. Some differences were noted in the antiradical tests but were only statistically significant for DPPH• scavenging activity, which was higher for the DB1, DB2, and DC1 samples. Generally, even higher addition of licorice and mulberry did not negatively affect panelists’ ratings and the analyzed activities.
Comparative analysis of nutritional composition and bioactive properties of Chlorella vulgaris and Arthrospira platensis: Implications for functional foods and dietary supplements
Abstract The rising incidence of chronic diseases has spurred interest in functional foods rich in antioxidants and essential nutrients, as well as in exploring their potential cytotoxic activity against cancer cells. This study aims to address this gap by providing a comprehensive comparison of their biochemical composition and bioactive properties, offering insights into their targeted applications in functional foods and supplements. This study investigated the nutritional composition and bioactive properties of two algae species, chlorella (Chlorella vulgaris) and spirulina (Arthrospira platensis). Analysis included total protein content, amino acid profiles, mineral compositions, fatty acid profiles, B vitamin contents, polyphenol profiles, carotenoid contents, antioxidant activities (DPPH˙ and ABTS+ assays), and cytotoxic activities. Chlorella exhibited higher protein content (64.63%) compared to spirulina (58.24%). Spirulina showed higher concentrations of non-essential and essential amino acids, except for methionine. Mineral analysis revealed spirulina’s superiority in calcium, potassium, sodium, iron, manganese, and zinc, whereas chlorella contained higher copper and lead levels. Fatty acid analysis indicated chlorella’s dominance in saturated fatty acids, while spirulina showed higher proportions of monounsaturated and polyunsaturated fatty acids. Polyphenol analysis highlighted chlorella’s higher levels of p-hydroxybenzoic acid, whereas spirulina contained more rutin and catechin. Chlorella also exhibited higher levels of niacin and riboflavin compared to spirulina. Additionally, spirulina extracts, whether ethanolic or hexane-based, demonstrate substantial antioxidant effects, as evidenced by their lower IC50 values in both DPPH˙ and ABTS+ assays relative to chlorella. Overall, spirulina showed superior antioxidant effect. Chlorella hexane extract showed slightly higher cytotoxic potential compared to spirulina. These findings enhance our understanding of the nutritional and health-promoting properties of chlorella and spirulina, suggesting their potential applications in functional foods and dietary supplements. While in vitro assays indicate promising bioactivity, future studies should include in vivo experiments to confirm the health benefits and functional applications of these microalgae.
Characterization of Selected Microalgae Species as Potential Sources of Nutrients and Antioxidants
Microalgae are exceptional organisms from a nutritional perspective, boasting an array of bioactive compounds that have long justified their incorporation into human diets. In this study, we explored the potential of five microalgae species: Nannochloropsis sp., Tetraselmis chuii, Chaetoceros muelleri, Thalassiosira weissflogii, and Tisochrysis lutea. We conducted comprehensive analyses of their nutritional profiles, encompassing protein content, individual amino acid composition, mineral and trace element levels, fatty acid profiles (including saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs)), polyphenol compositions, and vitamin B content. The antioxidant activity of the ethanolic extracts was evaluated using two methods: ABTS and DPPH radical scavenging assay. The total protein content of the microalgae ranged from 34.09 ± 0.39% to 42.45 ± 0.18%, with the highest concentration observed in T. weissflogii. Essential amino acids such as histidine, threonine, lysine, valine, isoleucine, leucine, phenylalanine, and methionine were present in concentrations ranging from 0.53 ± 0.02 to 12.55 ± 2.21 g/16 g N. Glutamic acid emerged as the most abundant amino acid, with concentrations ranging from 6.73 ± 0.82 to 12.55 ± 2.21 g/16 g N. Among the microalgae species, T. chuii exhibited the highest concentrations of calcium (Ca) and manganese (Mn), while C. muelleri showed prominence in magnesium (Mg), sodium (Na), and iron (Fe). T. weissflogii stood out for its potassium (K) content, and T. lutea contained notable amounts of copper (Cu), zinc (Zn), and lead (Pb). Regarding fatty acid profiles, Nannochloropsis sp. and T. chuii were predominantly composed of SFA, while C. muelleri and T. weissflogii were rich in MUFA. PUFAs dominated the fatty acid profile of T. lutea, which also exhibited the most diverse range of polyphenolic substances. We also analyzed the B vitamin content, with T. lutea displaying the highest concentrations of niacin (B3) and riboflavin (B2). Antioxidant activity was confirmed for all microalgae tested using DPPH and ABTS radical IC50 (mg/mL) converted to Trolox equivalent (TEAC). These findings underscore the substantial potential of the examined microalgae species as sources of biologically valuable substances characterized by rapid growth and relatively undemanding cultivation conditions.
Optimization and Modeling of Citrobacter freundii AD119 Growth and 1,3-Propanediol Production Using Two-Step Statistical Experimental Design and Artificial Neural Networks
1,3-propanediol (1,3-PD) has a wide range of industrial applications. The most studied natural producers capable of fermenting glycerol to 1,3-PD belong to the genera Klebsiella, Citrobacter, and Clostridium. In this study, the optimization of medium composition for the biosynthesis of 1,3-PD by Citrobacter freundii AD119 was performed using the one-factor-at-a-time method (OFAT) and a two-step statistical experimental design. Eleven mineral components were tested for their impact on the process using the Plackett–Burman design. MgSO4 and CoCl2 were found to have the most pronounced effect. Consequently, a central composite design was used to optimize the concentration of these mineral components. Besides minerals, carbon and nitrogen sources were also optimized. Partial glycerol substitution with other carbon sources was found not to improve the bioconversion process. Moreover, although yeast extract was found to be the best nitrogen source, it was possible to replace it in part with (NH4)2SO4 without a negative impact on 1,3-PD production. As a part of the optimization procedure, an artificial neural network model of the growth of C. freundii and 1,3-PD production was developed as a predictive tool supporting the design and control of the bioprocess under study.
Temperature, Salinity and Garlic Additive Shape the Microbial Community during Traditional Beetroot Fermentation Process
Plant-based traditional fermented products are attracting a lot of interest in global markets. An example of them is beetroot leaven, which is valued for its high bioactive compound content. The variety of production recipes and the spontaneous nature of red beet fermentation favor its high diversity. This study aimed to analyze the impact of external factors—temperature, brine salinity, and garlic dose—on the beetroot fermentation and bacterial metapopulation responsible for this process. The research results confirmed the significant influence of the selected and analyzed factors in shaping the leaven physicochemical profile including organic acid profile and betalain content. Analysis of bacterial populations proved the crucial importance of the first 48 h of the fermentation process in establishing a stable metapopulation structure and confirmed that this is a targeted process driven by the effect of the analyzed factors. Lactobacillaceae, Enterobacteriaceae, and Leuconostocaceae were observed to be the core microbiome families of the fermented red beet. Regardless of the impact of the tested factors, the leaven maintained the status of a promising source of probiotic bacteria. The results of this research may be helpful in the development of the regional food sector and in improving the quality and safety of traditionally fermented products such as beetroot leaven.
Biocontrol of Cercospora leaf spot in sugar beet by a novel Bacillus velezensis KT27 strain: Enhanced antifungal activity and growth promotion in laboratory and field conditions
Diseases in crops are a major contributor to yield reduction and economic losses. Cercospora leaf spot (CLS), caused by Cercospora beticola, is among the most severe diseases affecting sugar beet and other crops. The increasing resistance of C. beticola to conventional chemical fungicides, along with their excessive application, exacerbates environmental pollution. This study investigates the antagonistic activity of a newly isolated strain, Bacillus velezensis KT27, against Cercospora beticola, Rhizoctonia cerealis, and Fusarium oxysporum under laboratory conditions. The bacterium’s ability to produce lipopeptides (surfactin, iturin, and fengycin) and solubilize phosphorus, potassium, and zinc was also assessed. In vitro assays revealed that B. velezensis KT27 effectively inhibited C. beticola growth (60.2%), though it exhibited lower antagonistic activity against R. cerealis (22.5%) and F. oxysporum (15.5%). The elimination of bacterial biomass by centrifugation and the use of sterile supernatant reduced antifungal activity by more than 3.5-fold for all tested fungi, highlighting the importance of direct bacterial interactions. Notably, the antagonistic effect of B. velezensis KT27 against C. beticola significantly increased when bacterial cultures were supplemented with thermally inactivated fungal biomass of C. beticola especially R. cerealis. Field experiments demonstrated the high efficacy of B. velezensis KT27 biological control agent, particularly when induced by R. cerealis. The level of CLS protection achieved with the bacterial treatment was only 9.1% lower than that obtained using a combination of three chemical fungicides. Additionally, the biocontrol agent positively influenced sugar beet growth, leading to a root yield increase of up to 15.2% compared to the untreated control. These findings highlight the potential of B. velezensis KT27 as an effective and environmentally sustainable biocontrol agent against CLS in sugar beet cultivation.
Efficacy of Selected Bacterial Strains in the Protection and Growth Stimulation of Winter Wheat and Maize
Pasta with Kiwiberry (Actinidia arguta): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment
In this study, kiwiberry lyophilizate (KBL) was incorporated into pasta at different levels (5%, 10%, and 15% w/w). Kiwiberry fruits’ characteristics (ascorbic acid, carotenoids, phenolic compounds, and antioxidant activity determination) as well as physical (cooking properties, color, microscopic structure determination, texture, and water molecular dynamics analysis by low-field NMR) and chemical analyses (proximate composition phenolic compounds composition and antioxidant activity) of KBL-enriched pasta were investigated. The replacement of semolina with KBL in the production of pasta significantly changed its culinary properties. Results showed that the addition of KBL leads to a reduction in optimal cooking time and cooking weight (47.6% and 37.3%, respectively). Additionally, a significant effect of the KBL incorporation on the color of both fresh and cooked pasta was observed. A significant reduction in the L* value for fresh (27.8%) and cooked (20.2%) pasta was found. The KBL-enriched pasta had a different surface microstructure than the control pasta and reduced firmness (on average 44.7%). Low-field NMR results have confirmed that the ingredients in kiwiberry fruit can bind the water available in fresh pasta. The heat treatment resulted in increasing the availability of phenolic compounds and the antioxidant activity (64.7%) of cooked pasta. Sensory evaluation scores showed that the use of 5–10% of the KBL additive could be successfully accepted by consumers.
Seaweed Nutritional Value and Bioactive Properties: Insights from Ascophyllum nodosum, Palmaria palmata, and Chondrus crispus
This study investigates the nutritional composition and bioactive properties of Palmaria palmata (dulse), Ascophyllum nodosum (knotted wrack), and Chondrus crispus (Irish moss). Understanding the nutritional values of these seaweeds is very important due to their potential health benefits, especially their antioxidant properties and cytotoxic activities, which point to their ability to inhibit cancer cell proliferation. Comprehensive analyses were conducted to assess protein content, amino acid composition, mineral profile, fatty acids, polyphenols, total carotenoids, antioxidant activity, and cytotoxicity against cervical (HeLa), and colon (HCT-116) cell lines. P. palmata exhibited the highest protein content, while C. crispus was richest in calcium, iron, manganese, and zinc. Amino acid analysis revealed C. crispus as being particularly high in essential and non-essential amino acids, including alanine, glutamic acid, and glycine. A. nodosum and C. crispus were rich in polyunsaturated fatty acids (PUFAs), notably eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). A. nodosum showed the highest total carotenoid content. Polyphenol analysis highlighted the presence of compounds such as p-coumaric acid, gallic acid, and p-hydroxybenzoic acid across the species. Both the ethanolic and hexane A. nodosum extracts demonstrated the strongest antioxidant potential in DPPH• and ABTS+ assays. The cytotoxicity evaluation revealed high anticancer activity of A. nodosum and C. crispus hexane extract against HeLa and HCT-116, though it employed cell cycle arrest and apoptosis. A. nodosum hexane extract exhibited moderate selective anticancer activity against HCT-116. These findings underscore the nutritional diversity and potential health benefits of these macroalgae (seaweed) species, suggesting their suitability as functional foods or supplements, offering diverse nutritional and therapeutic benefits.
Hermetia illucens Frass Fertilization: A Novel Approach for Enhancing Lettuce Resilience and Photosynthetic Efficiency under Drought Stress Conditions
Agriculture is faced with the need to reduce mineral fertilizers in order to reduce costs but also to meet political goals. Resilience-enhancing climate change, especially in the face of increasingly frequent and prolonged droughts, has become another issue. The dynamically increasing production of insects for feed and food purposes has become one of the answers to this challenge. This study assesses the fertilizing efficacy effect of frass derived from Black Soldier Fly (Hermetia illucens) production on lettuce (Lactuca L.) growth, including aspects such as yield, photosynthesis activity, photosystem II performance (chlorophyll fluorescence), mineral profile, and antioxidant properties. Additionally, the properties of the soil were assessed by measuring the gas exchange between the soil and the atmosphere. The lettuce plants grew under two water regimes—optimal irrigation and induced drought. The efficiency of frass fertilization was compared with the control and traditional cattle manure. The results indicate that H. illucens frass (HI frass) used as a fertilizer increased the content of essential nutrients in plants—such as potassium and iron. As the dosage of frass increased, the content of vitamin B2 (riboflavin) doubled. The plants that were subjected to drought and properly fertilized showed greater resistance; therefore, a reduction in the synthesis of polyphenolic compounds was observed. Fertilizer had a positive effect on the efficiency of photosynthesis. This study underscores the promising impact of unconventional organic fertilizers, such as H. illucens frass, on enhancing plant performance, especially in challenging environmental conditions. Fertilizers obtained from insect production can be green chemicals in a sustainable food production model.
The relation between phytochemical composition and sensory traits of selected Brassica vegetables
Hermetia illucens frass improves the physiological state of basil (Ocimum basilicum L.) and its nutritional value under drought
To counterbalance the growing human population and its increasing demands from the ecosystem, and the impacts on it, new strategies are needed. Use of organic fertilizers boosted the agricultural production, but further increased the ecological burden posed by this indispensable activity. One possible solution to this conundrum is the development and application of more environmentally neutral biofertilizers. The aim of this study was to compare the effectiveness of two doses of Hermetia illucens frass (HI frass) with the commercial cattle manure in the cultivation of basil under drought. Soil without the addition of any organic fertilizer was used as a baseline control substrate for basil cultivation. Plants were grown with cattle manure (10 g/L of the pot volume) or HI frass at two doses (10 and 12.5 g/L). The health and physiological condition of plants were assessed based on the photosynthetic activity and the efficiency of photosystem II (chlorophyll fluorescence). Gas exchange between soil and the atmosphere were also assessed to verify the effect of fertilizer on soil condition. In addition, the mineral profile of basil and its antioxidant activity were assessed, along with the determination of the main polyphenolic compounds content. Biofertilizers improved the fresh mass yield and physiological condition of plants, both under optimal watering and drought, in comparison with the non-fertilized controls. Use of cattle manure in both water regimes resulted in a comparably lower yield and a stronger physiological response to drought. As a result, using HI frass is a superior strategy to boost output and reduce the effects of drought on basil production.
The Impact of Process Parameters on 1,3-Propanediol Production and 3-Hydroxypropionaldehyde Accumulation in Fed-Batch Fermentation of Glycerol with Citrobacter freundii AD119
Microbial production of 1,3-propanediol (1,3-PD) has attracted the interest of scientists for decades. Its product offers an environmentally friendly and sustainable alternative to fossil-based raw materials for chemical synthesis. Citrobacter freundii is one of the natural producers of 1,3-PD known for its ability to yield it in significant titers. An efficient bioprocess requires an in-depth understanding of the factors that influence the performance of its biocatalyst. The effects of pH, temperature, stirring rate, and substrate concentration on glycerol fermentation in fed-batch cultures of C. freundii AD119 were investigated in this study. In addition to monitoring the kinetics of substrate utilization and the formation of the final products, the concentration of 3-hydroxypropionaldehyde (3-HPA), an inhibitory intermediate of glycerol bioconversion, was analyzed. When the optimal working conditions were used (pH 7.0, temperature 30 °C, stirring rate of 80 rpm, and glycerol concentration below 15 g/L during the fed-batch phase), 53.44 g/L of 1,3-PD were obtained. When the process was performed at temperatures of 33 °C or higher or in acidic pH (6.5), an elevated concentration of 3-HPA was observed and the process halted prematurely.
Impact of Dried Garlic on the Kinetics of Bacterial Growth in Connection with Thiosulfinate and Total Phenolic Content
The health properties of garlic (Allium sativum L.) are attributed to thiosulfinates, flavonoids, phenols, and bioactive polysaccharides. These compounds, however, can degrade during processing methods. As hot air-drying is a commonly used preservation method due to its relatively simple operation, this study investigated the effects of garlic slices dried at various temperatures (50, 70, and 90 °C) on the growth kinetic parameters of model strain Escherichia coli ATCC 25922, the total thiosulfinate content (TTC), and the total phenolic content (TPC). Observations showed that the concentration of garlic extracts was a significant factor influencing the kinetics of bacterial growth, while the garlic drying temperature appeared to have no effect on E. coli activity. Analysis of TTS in fresh and dried garlic did not reveal statistically significant differences in their levels. However, hot air drying at 50 °C significantly reduced the TPC by nearly 25%, whereas drying garlic at higher temperatures (70 °C and 90 °C) did not lead to a significant loss in TPC compared to the raw samples. The determined growth kinetic parameters of the tested E. coli strain could serve as a basis for selecting optimal drying process conditions and extract concentrations when designing garlic products with enhanced antimicrobial properties.
Grapevine and Horseradish Leaves as Natural, Sustainable Additives for Improvement of the Microbial, Sensory, and Antioxidant Properties of Traditionally Fermented Low-Salt Cucumbers
The agro-food industry produces large amounts of secondary by-products, which can act as a source of bio-active ingredients. These ingredients can be used as valuable additives to support the sustainable circular economy concept. This study aimed to analyze the potential application of horseradish and grapevine leaves in the fermentation process of low-salt pickled cucumbers to improve their sensory and functional properties. The pour plate technique, RT-qPCR, HPLC, and a nine-point hedonic scale test with penalty analysis were used to analyze the traditionally fermented product. The research showed that the addition of both horseradish and grapevine leaves did not negatively affect the kinetics of fermentation and had a positive effect on the overall desirability. Moreover, they contributed to an increase in the concentration of antioxidant compounds, namely gallic acid (grape leaves) and ellagic acid (grapevine and horseradish leaves). Bacterial metabiome analysis showed the positive effect of all analyzed additives on an increase in the relative expression of genes responsible for the synthesis of selected bacteriocins (plantaricin and acidocin). Research results indicated a high potential for sustainable use of by-products (horseradish and grapevine leaves) in the production of traditional low-salt fermented cucumbers with high health-promoting potential.