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Barley (Hordeum vulgare) is a winter crop well known for its small-seeded grains and self-pollinating characteristics. The flour derived from barley grains plays a crucial role in numerous processed food items, contributing to their taste and nutritional value. Barley consists of complex carbohydrates (80%), proteins (11.5–14.2%), lipids (4.7–6.8%), β-glucans (3.7–7.7%), and ash (1.8–2.4%). Beyond its other nutrients, barley boasts a good reservoir of phenolic compounds (1.2–2.9 mg/g GAE). This abundance of beneficial compounds positions barley as an attractive industrial substrate. In this review, the nutritional composition and bioactive profile of barley are discussed in a systemic manner, emphasizing its potential in the development of innovative barley-based products that promote health and well-being. By incorporating barley into various food formulations, industries can not only boost nutritional content but also offer consumers a wide range of health benefits. In conclusion, barley’s diverse applications in food and health highlight its essential role in promoting healthier living.

Plant by-products obtained from agro-industrial processes require valorisation to demonstrate their potential for enhancing animal health, meat production, and shelf life extension. One example is the fast-growing hemp industry, which produces seeds, leaves, seed oil, and cake. Studies on the nutritional value of hempseed cake have shown it can be a valuable source of protein in ruminant diets. However, there is limited documentation on the bioavailability and bioefficacy of hemp phytochemicals for improving ruminant health, production, and extending meat shelf life. The current review provides an overview of existing information on nutrient and phytochemical composition of hemp by-products, their bioavailability, and bioefficacy, and explores current limitations and prospects regarding their valorisation.

Natural products are great treasure troves for the discovery of bioactive components. Current bioassay guided fractionation for identification of bioactive components is time- and workload-consuming. In this study, we proposed a robust and convenient strategy for deciphering the bioactive profile of natural products by mass spectral molecular networking combined with rapid bioassay. As a proof-of-concept, the strategy was applied to identify angiotensin converting enzyme (ACE) inhibitors of Fangjihuangqi decoction (FJHQD), a traditional medicine clinically used for the treatment of heart failure. The chemical profile of FJHQD was comprehensively revealed with the assistance of tandem mass spectral molecular networking, and a total of 165 compounds were identified. With characterized constituents, potential clinical applications of FJHQD were predicted by Bioinformatics Analysis Tool for Molecular mechANism of Traditional Chinese Medicine, and a range of cardiovascular related diseases were significantly enriched. ACE inhibitory activities of FJHQD and its constituents were then investigated with an aggregation-induced emission based fluorescent probe. FJHQD exhibited excellent ACE inhibitory effects, and a bioactive molecular network was established to elucidate the ACE inhibitory profile of constituents in FJHQD. This bioactive molecular network provided a panoramic view of FJHQD's ACE inhibitory activities, which demonstrated that flavones from Astragali Radix and Glycyrrhizae Radix et Rhizoma, saponins from Astragali Radix, and sesquiterpenoids from Atractylodis Macrocephalae Rhizoma were principal components responsible for this effect of FJHQD. Among them, four novel ACE inhibitors were the first to be reported. Our study indicated that the proposed strategy offers a useful approach to uncover the bioactive profile of traditional medicines and provides a pragmatic workflow for exploring bioactive components. [Display omitted] •A novel strategy for deciphering the bioactive profile of traditional medicines was proposed.•The chemical profile of FJHQD was revealed with assist of tandem mass spectral molecular networking.•Four new angiotensin converting enzyme inhibitors were discovered.

Grape seeds, which have an increased concentration of high-quality compounds in their oil, are the byproduct of the grape processing industry. The purpose of this study is to evaluate the physico-chemical and bioactive profile of grape seed oil (GSO) obtained by extraction with n-hexane, using three different techniques and coming from two varieties of grapes. DPPH and ABTS radical scavenging ability assessments, and CUPRAC and FRAP assays, were used to determine the oil’s antioxidant properties, whereas the total phenolic content (TPC) was determined by applying an adapted version of the Folin–Ciocalteu technique. Utilizing a coupling method of gas chromatography and mass spectrometry, 14 fatty acids have been identified by analyzing their methylated intermediates. GSOs were characterized by a high content of polyunsaturated acids (PUFAs) (69.25–80.32%), of which linoleic acid stands out (66.97 and 79.88%), followed by monounsaturated acids (MUFAs) (16.64–19.59%), with the representative being oleic acid (15.20–17.86%) and then saturated acids (SFAs) (9.26–15.53%), through the palmitic acid (6.29–9.82%). GSO from Merlot samples recovered by MW had the greatest ratio of fatty acids with hypo-/hypercholesterolemia (H/H) values (14.09). The atherogenicity index and thrombogenicity index ranges for red GSO were 0.278–0.393 and 0.242–0.268, respectively, and for white GSO, 0.401–0.440 and 0.256–0.268, respectively. The oil from the red grape variety has the highest quantity of total polyphenols regardless of the extraction method (1.263–2.035 mg GAE/g vs. 0.918–1.013 mg GAE/g). Through the DPPH and FRAP methods, the results were similar (8.443–14.035 µmol TE/g oil and 6.981–13.387 µmol TE/g oil, respectively). The best results were obtained by the CUPRAC method (8.125–19.799 µmol TE/g oil). The assessment of the grape varieties revealed that they are appropriate for making edible GSO, which was endorsed by our results.

Hylocereus undatus, occasionally referred to as the dragon fruit or white‐fleshed pitaya, is a rich in nutrients fruit appreciated because of its colorful look and health benefits. It is inexpensive in calories but packed with minerals like iron, magnesium, and calcium in addition to essential nutrients like vitamin C and B vitamins. Similarly rich in dietary fiber, particularly promotes gut wellness and improves digestion, is pitaya. It additionally contains antioxidants, such as phenolic compounds, flavonoids, and betalains, which help with scavenging free radicals and reducing the detrimental effects of oxidative stress on the human body. The substantial amount of betalains in Hylocereus undatus phytochemical composition is notable because it contributes to the plant's anti‐inflammatory and antioxidant properties. There has been an association among these phytochemicals and a decreased likelihood of contracting long‐term conditions such as diabetes, cancer, and cardiovascular disease. Omega‐3 fatty acids and omega‐6 fatty acids, in particular, that reduce cholesterol levels while improving blood circulation, are plentiful in the fruit's seeds and are beneficial to heart wellness. The objective of this review is to highlight the nutritional profile, phytochemical and health benefits of Hylocereus undatus in detail. It is useful against many health illnesses including diabetes, obesity, hyperlipidemia, and cancer. It has strong antioxidant activity and antimicrobial potential against a wide spectrum of microbes. Furthermore, various studies have proved that its extract has effective hepatoprotective, cardiovascular, and immunological perspectives. It has various applications in the field of food processing, pharmacy, value addition, and nutraceuticals.

Berries have been gaining in popularity among consumers and producers due to their natural bioactive compounds that have beneficial effects on human health. This review aimed to identify effective techniques for the extraction of bioactive compounds from berries, consolidate the findings of recent studies using various extraction technologies, and provide a global perspective on the research trends in this field. These extraction techniques include pulsed electric field, ultrasound-assisted extraction, pressurized liquid extraction, microwave-assisted extraction, and supercritical CO2 extraction. The solid waste generated during the industrial berry juice production process is assumed to be a less expensive source of raw materials for the natural extraction of bioactive compounds. The main aim of modern techniques is to produce more of the desired compound and find a method to extract bioactive compounds from berries without the use of hazardous solvents. These include flavonoids, phenols, anthocyanins, and antioxidants. Regarding the characterization of the bioactive compounds that are isolated from berries, aspects such as scanning electron microscopy, X-ray powder diffraction, Fourier transform infrared spectroscopy, and nuclear magnetic resonance were reviewed.

Cocoa bean shell (CBS) remains a commonly produced by-product of cocoa bean processing. It is usually obtained from fermented and dried cocoa beans that are roasted. The study investigated the potential use of Near-infrared spectroscopy (NIRS) analysis for discriminating roasted and unroasted CBS among cocoa clones and quantifying some nutritional and bioactive components in Ghana. Five clones, comprising four important seed gardens clones used across West Africa and one criollo were evaluated. Cocoa beans from the different clones (T60/887, VENC 4, MO 20, PA 150 and T60/887 × POUND 7) were divided into two parts, with one part roasted at a temperature of 120 °C for 50 min while the other part was kept unroasted. The CBSs were milled and passed through a 425 μm pore-sized sieve to obtain the powder. A handheld portable NIRS was used to scan the CBS powder in Ziplock bags. The nutritional and bioactive characterisation was carried out using official methods. NIRS discriminated the various clones of roasted and unroasted CBS. Carbohydrate was the predominant macronutrient, and ash content ranged from 5.25 to 8.24%. The CBS was high in potassium (2382–3144 mg/100 g) and low in sodium (25.67–51.33 mg/100 g). Total flavonoids and phenolics ranged from 8.61 to 40.71 mgQE/g and 6.34–12.25 mgGAE/g, respectively, for the roasted and unroasted CBS. To ensure better differentiation of cocoa beans from different clones using NIRS, incorporating roasting as a processing parameter is recommended.

This research investigates the incorporation of hemp seed cake (HSC), a nutrient-rich by-product of hemp oil extraction, into traditional pretzel formulations as a sustainable approach to functional dry pretzels development. Wheat flour was substituted with 5–40% HSC, and the resulting products were examined for proximate composition, bioactive profile, and sensory perception. Substitution with hemp seed cake significantly enhanced nutritional quality, raising protein from 7.49 to 12.62% and fiber from 0.90 to 11.78%, while lowering carbohydrates; notably, formulations containing ≥30% HSC meet EU Regulation 1924/2006 criteria to be labeled as a “source of protein.” Functional enrichment was further demonstrated by a four-fold increase in polyphenols (115.28–467.45 mg GAE/kg) and a corresponding rise in total flavonoids (63.40–262.28 mg GAE/kg), as well as by enhanced antioxidant capacity evaluated through DPPH (194.42–658.89 mg Trolox/kg) and ABTS assays (486.05–1647.23 mg Trolox/kg). Sensory analysis (CATA, PCoA) indicated that low substitution levels (≤10%) preserved traditional acceptability, whereas higher levels (≥30%) introduced nutty aroma and denser texture, perceived by consumers as novel. These findings highlight hemp seed cake as a multifunctional ingredient that improves nutritional density, enhances bioactive potential, and supports circular economy principles in the bakery sector.

Whey protein concentrate (WPC) via single or sequential enzymatic hydrolysissteps using either only Alcalase® 2.4 L (WPH-A) or Alcalase®2.4 L followed by Flavourzyme® 500 L (WPH-AF) was investigated.Different bioactive properties of particular interest in the obtained hydrolysateswere evaluated. Calcium-binding capacity (Ca-CC) of the hydrolysates wasoptimized using response surface methodology to adjust the experimental conditions used forproducing the calcium nano-compounds. Chelates with higher Ca-CC were obtainedusing the WPH-AF compared to WPH-A. Additionally, antihypertensive andantioxidant activities of both hydrolysates showed significant improvementswhen compared to WPC, and these capabilities remained stable after undergoing different heattreatments. Finally, both hydrolysates presented a cytoprotective effect in twocell lines, suggesting that these products may have positive effects againstdiseases associated with reactive oxygen species. The results obtained indicate that theWPHs produced herein could be used in the development of food formulations withpotential health benefits.

Faba bean (Vicia faba L.), a nutritious leguminous cool tolerant crop, is widely cultivated throughout the world. China, Ethiopia, the United Kingdom, Australia, and France are the main producers of faba beans. In recent years, interest has been growing in health and nutritional benefits of faba beans and developments of different foods enriched with biomolecules with improved functionality, nutrition value, and health benefits. Faba beans are rich source of lysine rich proteins, carbohydrate, minerals, vitamins, and numerous bioactive compounds. It is also a good source of l‐3,4‐dihydroxyphenylalanine (L‐DOPA), which is a precursor of dopamine and can be potentially utilized for Parkinson's disease treatment. The seeds of faba beans can be consumed dry, roasted, soaked, cooked, frozen, or canned. However, a number of antinutritional factors such as phytic acid, trypsin inhibitors, saponins, vicin and convicine (favism‐inducing compounds), lectins, and condensed tannins negatively affect the biological value of faba beans resulting in its underutilization. For expanding the utilization of faba beans in human nutrition, the removal of these antinutrients is necessary. A number of methods including dehulling, soaking, germination, fermentation, and heat processing (cooking, boiling, extrusion, and autocalving) have been used individually or in combination to eliminate or destroy the antinutritional factors in faba beans. This comprehensive review covers global production, nutritional profile, and processing of faba beans and its utilization in various product developments.