Basil (Ocimum basilicum L.) is one of the most important member of Ocimum genus. The dominant volatile components of basil are eugenol, methyl chavicol, linalool, methyl cinnamate and bergamotene. It is an important part cuisines in countries like Iran, China and India. The main phenolic components of basil are phenolic acids and flavonol-glycosides. The information provided is obtained from review articles, randomized control experiments, and analytical observations and studies which were gathered from different literature sources such as Scopus, Google Scholar, Science Direct and Pubmed. The keywords used were basil, basil seed mucilage, traditional Asian medicine, traditional Iranian medicine, linalool, eugenol, and traditional Chinese medicine. The main fatty acids compositions of basil species are oleic acid, stearic acid, linoleic acid, palmitic acid, α-linolenic acid, myristic acid, lauric acid, carpic acid and arachidonic acid. The most notable antioxidant components of basil are vanillic, caeffic, quercetin, rosmarinic acids, apigenin, rutin, chlorogenic, and p-hydroxybenzoic. Essential oils of basil are methyl chavicol, 1,8 cineole, α-Pinene, β-Pinene, ocimene, linalool, geraneol, borneal, B-caryphyllone, eugenol, and n-cinnamate. Basil has tremendous pharmacological benefits such as anti-microbial activity, anti-cancer activity, radioprotective activity, immunomodulatory effects, anti-inflammatory effects, anti-diabetic activity, anti-stress activity, anti-arthritic effect, anti-pyretic activity and it has been used as a prophylactic agent and in cardiovascular disease. The use of basil in both pharmaceutical and food industries is highly suggested.

The aim of this research was to evaluate the physicochemical and textural properties of food hydrogels produced using pea protein and gellan gum. The samples were obtained in 8 combinations using a thermo-mechanical induction technique (pea protein (PP) 0, 10, and 12.5% and gellan gum (GG) 0, 0.5 and 0.75%). The obtained samples were analyzed in terms of their volumetric gelling index, microrheology, texture, physical stability, and color parameters. Based on the conducted research, it was found that the volumetric gelling index (VGI) of most of the obtained samples was equal to 100%. In the case of microrheology parameters, by combining PP and GG, the solid-liquid balance was shifted towards more solid-like properties (SLB » 0.5), which was also observed while analyzing the elasticity index (EI) and the textural properties of the obtained hydrogels. Moreover, the combination of PP and GG resulted in higher stability hydrogels than samples containing only pea protein. Additionally, a color difference between the obtained samples was noticed - DE ranged from 1 to values higher than 5. By varying the concentrations of pea protein and gellan gum, the physicochemical and textural properties of the resulting binary hydrogels can be controlled. In terms of the analyzed properties, the most optimal variant was the one containing 12.5% pea protein and 0.75% gellan gum. Depending on the properties that the final food product must exhibit, a binary protein-polysaccharide hydrogel can be used as a matrix to contribute to that product's physicochemical and textural properties.

Bioactive compounds such as polyphenols are ubiquitous in many foods. However, their presence varies in structure, concentration, and action along food manufacturing and digestion. The simulated digestion assays allow to estimate variations in bioaccessibility and bioeffectiveness of polyphenols within foods. In this study, a polyphenols enriched food model was used: sweet cookies with 10% defatted sesame flour (DSF). Polyphenolic extracts were obtained from DSF, a base cookie formulation and cookies enriched with DSF. In addition, extracts of potentially bioaccessible polyphenols from digested cookies in vitro were collected. The HepG2 liver cell line was incubated with all these mentioned extracts and then injured with H2O2. The following parameters were analyzed: intracellular oxidative state and viability by flow cytometry, antioxidant enzymes and glutathione content, and oxidation of proteins and lipids by spectrophotometry.

Results show that DSF may be considered for functional incorporation in foods, since it may promote antioxidant response, providing preventive benefits and protective action in an oxidative damage context. This study also demonstrates that DSF actions on redox state vary depending on the food matrix and its degree of digestion. Cookies with DSF presented a pro-oxidant effect that could enhance the antioxidant response. Furthermore, after digestion, these cookies continue to show biological activity, evidencing the possibility of advantages from the consumption of these foods. This data remarks the need to improve the knowledge of the biological actions carried out by certain metabolites present in food and the impact of their digestion over their effective role in health.

Tomato (Solanum lycopersicum) is a popular horticultural crop that belongs to the Solanaceae family and is rich in essential nutrients, including vitamins and minerals, and bioactive compounds with antioxidant activity. Mediterranean countries, such as Italy, Spain, and Greece, have a rich variety of tomato landraces. Due to the importance of the nutritional and bioactive composition of tomatoes and their beneficial properties, nutritional analysis of the different tomato varieties, as well as of their maturation status, is an initial and key process that determines its posterior marketing. Thus, in this study, we assayed three different varieties that exist in Spain, the cherry-like tomatoes named "Josefina" and "Karelya", and the salad tomato types "Muchamiel".

In addition to evaluating the characteristics and composition of these varieties, we performed the carotenoids and polyphenols quantification, and their antioxidant activities were assessed in three different moments of their maturation status. Carotenoid content was quantified by HPLC coupled to a UV-visible spectrophotometry detector, while polyphenol content was quantified using the Folin & Ciocalteu′s phenol reagent. Antioxidant activity was performed by several colorimetric assays, such as FRAP, ORAC, ABTS, and DPPH.

The results showed an increase in antioxidant capacity in the advanced maturation status, parallelly to increasing carotenoids and polyphenols content. Moreover, by correlation analysis, this increase in antioxidant activity was possible to associate with the rise of carotenoid contents, concretely in the lycopene content. Interestingly, the cherry-like tomatoes showed higher antioxidant activity in comparison to the salad tomatoes.

This investigation points out how the maturation of this fruit allows an increase of carotenoids, which can be responsible for the antioxidant activity.

The impact of elevated atmospheric carbon dioxide (CO₂) on physiochemical parameters in food crops remains incompletely understood. In this study, we cultivated three peanut genotypes under ambient (400 ppm) and elevated (650 ppm) CO₂ conditions. The total phenolic content (TPC) and antioxidant capacity of the vegetative matter and seeds were investigated using the Folin-Ciocalteu method, FRAP and CUPRAC assays. Additionally, the crude protein content (CP) was determined by measuring nitrogen content through combustion. High values of TPC were observed in the shoots and roots of all genotypes, with non-significant variations noted between the treatments. However, the seeds showed lower levels of TPC, with a negative trend in all three genotypes in response to elevated CO₂, although this difference was not statistically significant. Moreover, there were no significant difference between the ambient and elevated CO₂ treatments. The CP content varied significantly among the genotypes. In addition, the CO₂ treatment did have a significant impact on protein concentration within each genotype. Under elevated CO₂ conditions, Holt demonstrated a moderate increase (4%) and Alloway showed a slight increase (6%) in protein concentration, whereas Kairi experienced a small decrease (-1%). It is noteworthy that despite the significant difference between the CO₂ treatments, Kairi exhibited the highest overall CP percentage (29%). These findings imply that future atmospheric scenarios featuring increased atmospheric CO₂ concentrations could potentially change the nutritional quality of our food. Therefore, this study provides valuable insights into the potential impacts of elevated CO₂ on the nutritional quality, enabling better preparedness for the future.

Juçara (Euterpe edulis) is a native palm from the Brazilian Atlantic Forest that produces phenolic-rich fruits. The fruits are used to obtain pulp, a functional ingredient employed in food preparations. However, for some purposes, juçara pulp needs to be refined, giving rise to a residue rich in antioxidant compounds and lipids. Thus, the objective of this work was to evaluate glycerol as green solvent in the microwave-assisted solid-liquid extraction of antioxidant compounds from juçara residue, as glycerol can be directly employed in food and cosmetic formulations because it is a substance generally recognized as safe. For that, an experimental design varying the glycerol concentration (0-100%), microwave exposure time (2-18 min) and temperature (53-187 °C) was adopted. The total phenolic compounds (TPC) and antioxidant capacity by DPPH^• were evaluated as responses. It was observed that the independent variables influenced the evaluated responses, mainly glycerol concentration and temperature (p<0.05). The TPC ranged from 1052 to 5329 mg GAE/100 g and antioxidant capacity from 29 to 191 µmol Trolox/g. The highest values were found at 187 °C, 50% glycerol for 10 min. All models were significant as the calculated F-values (117 and 38 for TPC and DPPH^•, respectively) were higher than the listed F-value (F_9,7=3.68) at α=0.05. Also, it was not observed lack of fit for those responses. The R² values of the models were higher than 0.98, accounting for, at least, 98% of data variability. Thus, using glycerol as a green solvent coupled with microwave-assisted extraction favored the recovery of antioxidant compounds from the juçara residue, presenting itself as a sustainable approach for adding value to the fruit production chain.

Third-generation (3G) snacks are obtained by an indirect extrusion process using lower temperatures and pressures than the traditional method, which favors the preservation of thermosensitive compounds and their storage due to the smaller pellet size. The aim of this study was to know how different compression ratios (1:1, 2:1, and 3:1) and different rice particle sizes used affect the sectional expansion index (SEI). Due to their similar nutritional composition, rice flour (RF) and rice grits (RG), both prepared with the same water content (25% moisture), were used as raw materials. A single-screw laboratory extruder (Kompakt extruder KE 19/25; Brabender, Duisburg, Germany) was used to obtain 3G pellets, which were dried at room temperature (25 ºC). The pellet expansion process was carried out using a microwave oven (MW), obtaining the expansion kinetics for both types of snacks. The expansion kinetics showed that both samples began to expand one minute after microwave heating was initiated, with the 3:1 compression ratio offering the greatest expansion. It was also observed that the particle size of RF (60-630 μm) was smaller than that of RG (105-1096 μm). The results of the SEI measurement exposed that snacks made with RF had a higher SEI than those made with RG. It was concluded that the 3:1 compression ratio favors higher expansion due to the higher pressure exerted at the nozzle outlet with respect to the other compression ratios. However, no significant differences (p > 0.05) were found in the SEI of the samples related to particle size.

Shrimp shells are an abundant residue due to the increase of its consumption on a global scale and they are mostly disposed into landfills or back into the ocean being associated with several environmental issues; therefore, it is urgent to find them a profitable end [1]. Due to its chemical composition, shrimp shells can present themselves as an interesting source of antioxidant compounds, which can be used in high-value products [2].

The main goal of the present work was to efficiently extract antioxidant compounds from shrimp shells waste. For that, two environmentally friendly extraction techniques, namely ultrasound-assisted extraction (UAE) and subcritical water extraction (SWE), were optimized and compared to conventional extraction (CE). Then, to determine which one of tested extraction techniques was more efficient, different colorimetric methods, namely total phenolic (TPC) and carotenoid content (TCC), ABTS radical scavenging activity and Ferric Reducing Antioxidant power, were applied. From the tested techniques, SWE at 200°C presented the best results, with a TPC and TCC of 5.36±0.07 mg GAE/g dw and 59.8 ±1.0 mg carotenoids/g dw, which were at least 5-fold higher than the values reported for the CE (1.2±0.3 mg GAE/g dw and 9.0±0.1 mg carotenoids/g dw). Work is in progress to identify which individual phenolic compounds can be extracted from shrimp shell waste, using high performance liquid chromatography with diode array detection.

Goat milk and cheese are popular dairy products known for their nutritional value and distinct flavors. The presence of bioactive compounds such as carotenoids and volatile compounds in these products contributes to their sensory characteristics and potential health benefits. This study aims to compare the content of bioactive compounds in goat milk and the cheese that it was produced thereof. High Performance Liquid Chromatography (HPLC) equipped with diode array detector (DAD) was used for the quantification of beta carotene and lutein content. Lutein content in milk samples displayed higher values ranged between 0.11 and 0.25 mg/100g per sample, compared to cheese samples. Beta carotene was not detected in neither of the matrices. For the identification of volatile compounds, Solid Phase Microextraction/Gas Chromatography-Mass Spectrometry (SPME/GCMS) were used. The volatile compounds detected, were classified into terpenes, ketones, aldehydes, acids and esters. Esters constituted the most abundant group of compounds in all samples. The simultaneous analysis of these compounds provides valuable insights into the nutritional composition, flavor profiles, and potential health benefits of goat cheese and milk. At last, the major elements comparison of milk and cheese products, including Calcium (Ca), Phosphorus (P), Potassium (K), Sodium (Na), Magnesium (Mg), Chlorine (Cl) and Sulfur (S), were quantitatively measured across all samples using a wavelength dispersive X-ray Fluorescence (WD-XRF) to establish their elemental profiles. Milk samples exhibited higher concentrations of Potassium. Conversely, cheese products displayed elevated levels on all the other elements.

This study aims to explore the relationship between food quality and mental health by conducting a comprehensive analysis of existing research. A systematic review was conducted to identify relevant studies published between 2010 and 2022. The selected studies encompassed various populations, including adults, adolescents, and elderly individuals, and examined the impact of food quality on mental health outcomes such as depression, anxiety, and cognitive function.

The findings of the analysis revealed a significant association between food quality and mental health. Several studies indicated that a diet rich in fruits, vegetables, whole grains, and lean proteins was positively correlated with better mental health outcomes. Conversely, a diet high in processed foods, sugar, and saturated fats was associated with an increased risk of mental health disorders.

Furthermore, the analysis highlighted the role of specific nutrients in mental health. Omega-3 fatty acids, found in fatty fish and nuts, were consistently linked to improved mood and cognitive function. Additionally, the consumption of antioxidants, vitamins, and minerals from fruits and vegetables showed positive effects on mental well-being.

However, it is important to note that the relationship between food quality and mental health is complex and influenced by various factors such as socioeconomic status, cultural background, and individual differences. Future research should consider these factors to obtain a more comprehensive understanding of the topic.

In conclusion, this study provides evidence supporting the relationship between food quality and mental health. Adopting a healthy diet rich in nutrient-dense foods may have a positive impact on mental well-being. Further research is needed to explore the underlying mechanisms and develop targeted interventions to improve mental health outcomes through dietary interventions.