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This study evaluates the combined efficiency of whey protein isolate (WPI) with maltodextrin (MD) and gum arabic (GA), as a delivery system for encapsulating Citrus reticulata essential oil (CEO). The wall materials blended at different rates were produced to obtain seven formulations of nanocapsules (NCEO), namely NCEO-GA, NCEO-MD, NCEO-WPI, NCEO-GA/MD, NCEO-GA/WPI, NCEO-MD/WPI, and NCEO-GA/MD/WPI. The interaction between CEO and WPI was simulated by molecular docking. Findings showed that the physicochemical characteristics and storage stability of formulations containing WPI were considerably improved. The NCEO-GA/MD/WPI formulation demonstrated the optimum values of encapsulation efficiency (92.08%), highest glass transition temperature (79.11 °C), high crystallinity (45.58%), high thermal stability (mass loss at 100 °C < 5%), and also had the highest antioxidant activity and lowest peroxide value after storage. This study demonstrated that combining WPI with MD and GA, as wall material encapsulation, can produce nanocapsules with superior properties to those created using polysaccharides individually.

This study aimed to investigate the impact of fennel seeds (FS) and black cumin seeds (BS) addition into the formulation of conventional and microwave-baked biscuits on the nutritional, physical, and sensory properties. Microwave biscuits were baked at 700 W for 90 s. Antioxidant activity DPPH · , ABTS ·+ , and total phenolic compounds (TPC) were evaluated by using a UNICO UV-2100 spectrophotometer, acrylamide content was evaluated using UPLC–ESI–MS/MS. The results indicated that microwave-baked biscuits have higher antioxidant activities DPPH · , ABTS ·+ , TPC, moisture, and breaking strength and lower acrylamide content compared to conventional-baked biscuits. However, the addition of BS gradually decreased the acrylamide content from 355.2 µg/kg in control samples to 138.6 µg/kg in conventional-baked biscuits and from 306.9 µg/kg in control samples to 97.8 µg/kg in microwave-baked ones. Meanwhile, with FS biscuits, acrylamide is decreased to the minimum limit of the quantitation in microwave-baked biscuits and 38%, 61%, and 78% in conventional-baked ones at 2%, 4%, 6% FS respectively. Correspondingly, FS samples had higher antioxidant activities in DPPH · , ABTS ·+ and TPC. Acrylamide was correlated to ABTS ·+ , DPPH · , and colour values on high negative levels (r = − 0.914, − 0.943, − 0.947 and − 0.943) at P < 0.01. High antioxidants activity and low acrylamide content indicated the advantages of microwave-baking and addition of FS or BS to biscuit formulation and they could be used in food industries as a potential plant source antioxidant as well as enhancing the sensory properties of the biscuits.

Artemisia abyssinica and Artemisia arborescens are unique plants that show significant bioactive properties and are used for the treatment of a variety of diseases. This study assessed the nutritional values, functional properties, chemical composition, and bioactive attributes of these plants as functional nutritional supplements. Compared to A. arborescens, A. abyssinica had higher fat (4.76%), fiber (16.07%), total carbohydrates (55.87%), and energy (302.15 kcal/100 g DW), along with superior functional properties, including higher water and oil absorption capacities (638.81% and 425.85%, respectively) and foaming capacity and stability (25.67% and 58.48%). The investigation of volatile compounds found that A. abyssinica had higher amounts of hotrienol (4.53%), yomogi alcohol (3.92%), caryophyllene (3.67%), and carvotanacetone (3.64%), which possess anti‐inflammatory, antimicrobial, and antioxidant properties. Artemisia abyssinica contributed over 30% of the recommended dietary intake (RDI) of amino acids. It displayed superior levels of sodium (31.46 mg/100 g DW) and calcium (238.07 mg/100 g DW). It also exhibited higher levels of organic acids, particularly malic acid, butyric acid, and succinic acid, compared to A. arborescens. Fatty acid analysis revealed palmitic and linoleic acids as primary components in both plants, with A. abyssinica having a higher palmitic acid content. Artemisia abyssinica also had higher vitamin C and thiamine levels. Although A. arborescens showed the highest total phenolic content (TPC), antioxidant activity, and capacity, A. abyssinica demonstrated acceptable efficiency in TPC and antioxidant content. These findings highlight the potential of both Artemisia species, particularly A. abyssinica, as valuable sources of nutrients and bioactive compounds for various applications. The study found that Artemisia abyssinica has superior nutritional and functional qualities than Artemisia arborescens, including more fat, fiber, carbohydrate content, and energy. Artemisia abyssinica also has high water and oil absorption capacity, amino acid content, and amounts of sodium, calcium, organic acids, and vitamins. Despite A. arborescens' higher total phenolic content and antioxidant activity, A. abyssinica's significant bioactive components and nutritional profile indicate its potential as a functional nutritional supplement.

This study examined the nutritional, phytochemical, and bioactive profiles of Pulicaria jaubertii and Pulicaria petiolaris to establish their suitability as functional food additives. Generally, P. jaubertii exhibited a significantly higher protein and ash content (14.05 and 18.68 g/100 g DW). Conversely, P. petiolaris had higher fat, fiber, and carbohydrate content (3.9, 21.12, and 59.63 g/100 g DW, respectively). In physical investigation, P. jaubertii showed superior bulk density (0.29 g/cm ³ ), tapped density (0.44 g/cm ³ ), hygroscopicity (6.54%), solubility (14.62%), and water absorption capacity (533.42%). Volatile compound analysis found 267 in P. jaubertii, led by carvotanacetone (7.33%), and 371 in P. petiolaris, led by camphor (4.32%). The primary fatty acid constituents in both plants were palmitic and linoleic acids. Mineral analysis indicated P. jaubertii had greater magnesium, potassium, calcium, and iron (139.06, 437.47, 326.96, and 76.73 mg/100g DW, respectively). Leucine and aspartic acid were the most abundant free amino acids in both plants among the 18 essential and non-essential amino acids. Vitamin analyses revealed that P. petiolaris contained a higher B-complex, while ­P. jaubertii had more vitamin C. Interestingly, P. jaubertii exhibited the highest TPC (89.1 mg gallic acid equivalent/g DW), antioxidant activity (6.08 mg ascorbic acid/g DW), and antioxidant capacity (20.71 mg Trolox equivalent/g DW).

The production of safe foods with little or no artificial preservatives is one of the foremost leading challenges for food manufacturing industries because synthetic antimicrobial agents and chemical food additives can cause severe negative effects on human health. However, there is an ever-increasing interest by consumers towards natural sources that have been aroused recently, and this increased consumer demand for safe food products has forced the food industries to use natural herbal and plant origins preservatives instead of synthetic preservatives for the production of safe foods. Traditionally, essential oils (EOs) obtained from numerous plant sources have been extensively encouraged for their putative health-promoting biological activities. The EOs are composed of complex mixtures encompassing copious individual compounds, which have been extracted by many methods. These diverse compounds display significant biological activities such as antioxidant and antimicrobial through different mechanisms. Nevertheless, their poor solubility in water, oxidation susceptibility, and volatility limit their use. To overcome these constraints, encapsulation is one of the best approaches to preserve the biological activities of EOs and minimize their effects on food sensory qualities. Herein, we have comprehensively enlightened the micro/nanoemulsion loaded with EOs to improve the physical—chemical and microbiological stability of various EOs, and further application of these EOs loaded systems in the food systems. This review confers the importance of EOs in terms of their main components, chemical and biological properties, including mode of action, effectiveness, synergistic effects as antimicrobials, and potential applications in the food system as a preservative.

The increasing interest in plant-based diets due to health concerns, sustainability, and allergenicity of animal proteins has led to a surge in the use of plant proteins. However, their low functionality has made it challenging to use them in developing drugs and digesting new foods. The Maillard reaction which occurs naturally between proteins and polysaccharides presents a potential solution to this problem. However, its sensitivity to temperature, pH levels, and ionic strength makes its use in the food and pharmaceutical sectors problematic. This review explores different Maillard conjugation strategies using plant proteins and polysaccharides to provide a better understanding of their potential for generating protein functions in the food industry. The review highlights the importance of this technique in creating new and functional food products that are safe and sustainable. Graphical Abstract

Sweet potato is a dicotyledonous plant that originated in Latin America and is an old and essential food crop in many countries. Sweet potato roots have different levels of digestible starch according to their tuber type, which typically ranges from 50 to 80%. However, the quality of the separation procedure and that of the final product often differ depending on the starch separateness parameters and other factors such as post-harvest storage, root types, and solvent of extraction. Sweet potato starch (SPS) has various size fractions, a CA-type crystalline structure, and no discernible variations in its thermal characteristics, as well as significant positive correlations between the consistency coefficient, setback, breakdown, resistant starch content, and granule size. Furthermore, SPS exhibits unique physicochemical properties and highly appreciated functional characteristics. SPS may be modified in a variety of ways, including biologically, physically, chemically, and enzymatically, which would make it better suited for usage in conventional food items that often employ starch, where SPS is a significant source of prospects for the food and beverage sector in addition to other industrial uses. However, SPS is among the most promising carbohydrates for use in many areas, which should be focused on more comprehensively.

Artemisia arborescens, Artemisia abyssinica , Pulicaria jaubertii , and Pulicaria petiolaris are fragrant herbs traditionally used in medication and as a food seasoning. To date, there are no studies on the use of supercritical fluids extraction with carbon dioxide (SFE-CO 2 ) on these plants. This study evaluates and compares total phenolic content (TPC), antioxidant activity by DPPH • and ABTS •+ , antibacterial, and anti-biofilm activities of SFE-CO 2 extracts. Extraction was done by SFE-CO 2 with 10% ethanol as a co-solvent. A. abyssinica extract had the highest extraction yield (8.9% ± 0.41). The GC/MS analysis of volatile compounds identified 307, 265, 213, and 201compounds in A. abyssinica , A. arborescens , P. jaubertii , and P. petiolaris , respectively. The P. jaubertii extract had the highest TPC (662.46 ± 50.93 mg gallic acid equivalent/g dry extract), antioxidant activity (58.98% ± 0.20), and antioxidant capacity (71.78 ± 1.84 mg Trolox equivalent/g dry extract). The A. abyssinica and P. jaubertii extracts had significantly higher antimicrobial activity and were more effective against Gram-positive bacteria. B. subtilis was the most sensitive bacterium. P. aeruginosa was the most resistant bacterium. P. jaubertii extract had the optimum MIC and MBC (0.4 mg/ml) against B. subtilis . All SFE-CO 2 extracts were effective as an anti-biofilm formation for all tested bacteria at 1/2 MIC. Meanwhile, P. jaubertii and P. petiolaris extracts were effective anti-biofilm for most tested bacteria at 1/16 MIC. Overall, the results indicated that the SFE-CO 2 extracts of these plants are good sources of TPC, antioxidants, and antibacterial, and they have promising applications in the industrial fields.

Black cumin ( Nigella sativa L.) seed oil is of high nutritional and pharmaceutical quality as it is rich in polyunsaturated fatty acids and bioactive components, which are greatly affected by oil extraction methods. To date, comparative studies on the effect of solvent, cold press, and supercritical fluid extraction (SEF) on the quality attributes of black cumin seed oil are scarce. In addition, little information is available in the literature about black cumin seed oils extracted with SFE. Therefore, this study was conducted to compare some physicochemical characteristics, fatty acids composition, triacylglycerol, tocopherol, phytosterol, polyphenols, antioxidant activity, phenolic compounds, volatile compounds, antimicrobial activity, functional groups and melting points of oil extracted from black cumin seed by different methods (SFE, cold press, and solvent extraction). In this study, extracted-black seed oils contain high amounts of C18:2 (60.01–58.75%), OLL (37.45–38.87%), γ-tocopherol (243.26–276.46 mg/100 g oil), and polyphenols (314.08–400.02 mg GAE/kg oil). Supercritical fluid extraction (SFE) obtained the highest oil yields (37%). In addition, the oil obtained by SFE has relatively higher unsaturated fatty acids, total tocopherols, phytosterols, and polyphenols than that obtained using cold press and solvent extraction methods. Moreover, SFE-oil had stronger DPPH (1.43 mg/mL) and ABTS (2.69 mg/mL) scavenging activity than solvent-extracted oils. The SFE-oil showed high antimicrobial activity against Staphylococcus aureus and Penicillium roqueforti and contained some characteristics of volatile compounds than that extracted with other extraction methods. Overall, the results suggest that SFE-oil from black seeds is an excellent source of bioactive compounds, antioxidants, and antibacterial and has promising applications in the industry. Graphical abstract A comparative study of black cumin seed ( Nigella sativa L.) oils extracted with supercritical fluids and conventional extraction methods.