Sorghum and pearl millet are grain crops that can grow in semi-arid climates, with nutritional and bioactive properties superior to those of major cereals such as rice, wheat, and maize. However, these properties vary a lot, depending on the genetic factors, growing conditions, and place of cultivation. Four sorghum and two pearl millet grains cultivars grown in the Far-North region of Cameroon were screened for their chemical composition and antioxidant profile. The proximate and mineral analyses were performed using AOAC standard methods. The antioxidant profile was assayed spectrophotometrically and details on the phenolic compounds were investigated using HPLC. The pearl millet cultivars, especially mouri, showed higher contents of proteins, lipids, ash, calcium, copper, iron, and zinc. The red sorghum specifically exhibited the greatest amounts of total polyphenols (82.22 mg GAE/g DE), total flavonoids (23.82 mg CE/g DE), and total 3-deoxyanthocyanidin (9.06 mg/g DE). The most abundant phenolic compound was gallic acid, while the most frequent were chlorogenic and ferulic acids. The maximum antioxidant activity against DPPH was observed in yellow-pale sorghum (87.71%), followed by red sorghum (81.15%). Among the studied varieties of cereals, mouri pearl millet and red sorghum were the best sources of nutrients and bioactive compounds, respectively. Their consumption should be encouraged to tackle nutrient deficiencies and non-communicable diseases within local populations.

This study aimed to use eggplant peels as a potential source of anthocyanins with biological activities. Two different extraction methods were tested in order to obtain extracts with a high anthocyanin content. The selected methods were the solid–liquid extraction (SLE) and ultrasound-assisted extraction (UAE) methods. For each method, two concentrations of ethanol (EtOH) were used, while varying the extraction time and temperature. Based on the results, the extracts obtained by SLE using EtOH 96% after 30 min of extraction at 50 °C showed the highest anthocyanin concentration. The UAE allowed the best results with EtOH 96% after 30 min at 25 °C. Both selected extracts showed similar chromatographic profiles, with delphinidin 3-O-rutinoside as the major anthocyanin, but in a higher concentration in UAE. The extracts also presented inhibitory activity against lipoxygenase (LOX), lipase, and α-amylase, thus suggesting a possible involvement in reducing the risk of various disorders. The first order kinetic model was used to predict the changes that can occur in the anthocyanin content and antioxidant activity from the eggplant peel extract. The calculated kinetic and thermodynamic parameters confirm the irreversible degradation of phytochemicals.

Plastics are becoming common environmental pollutants. Plants behave as access routes for plastics in the trophic chain since they can adsorb particles through their roots or on their surfaces. In this review, various methods for sample preparation and analytical methods for plastic isolation and identification from vegetables, fruits, and their seedlings were discussed. The effects that plastic particles have on them were also addressed. All of the studies offer convincing proof that micro and nano plastics already exist in fruits and vegetables, or can easily enter into their seedlings and have a variety of effects. Since most studies have been conducted under strictly controlled conditions using standard plastics, more tests under more environmentally realistic conditions are required to ensure that literature studies are applicable. Also, more fruits and vegetables need to be tested to identify the number of plastics currently there that, when consumed, could harm human health.

The present study focuses on heat-induced structural changes and the degradation kinetics of phytochemicals and antioxidant activity of red grape skin extract. The thermal degradation of anthocyanins, flavonoids, polyphenols, and antioxidant activity followed a first-order kinetic model, increasing with temperature due to the intensification of the degradation process. The activation energy (Ea) highlighted this phenomenon. Likewise, the kinetic and thermodynamic parameters certified the irreversible degradation of the bioactive compounds from the skin of the Băbească neagră grape variety. Both temperature and duration of heating had a significant impact on the content of bioactive compounds. In addition, the red grape skin extract inhibited certain enzymes such as α-amylase, α-glucosidase, lipase, and lipoxygenase, which are associated with metabolic syndrome and inflammation. Further knowledge on the possible inhibition mechanisms exerted by the major anthocyanins found in red grape skin extract on the metabolic syndrome-associated enzymes was gathered upon running molecular docking tests. Detailed analysis of the resulting molecular models revealed that malvidin 3-O-glucoside binds in the vicinity of the catalytic site of α-amylase and lipase, whereas no direct contact with catalytic amino acids was identified in the case of α-glucosidase and lipoxygenase.

The objective of this study was to encapsulate anthocyanins from red onion skins into different biopolymeric matrices as a way to develop powders with multifunctional activities. Two different variants of powders were obtained using a combination of gelation and freeze-drying techniques and characterized by encapsulation efficiency, antioxidant activity, phytochemical content, and color. Stability during storage and the bioavailability of anthocyanins in the in vitro simulated digestion were also examined. Powder V2, with a higher concentration of polysaccharides than V1, allowed a better encapsulation efficiency (90.53 ± 0.29%) and good stability during storage. Both variants had a high content of phytochemicals and antioxidant activity. In vitro investigations proved that an increased polysaccharides concentration offers the best protection for anthocyanins. Thus, a controlled release of the anthocyanins in the intestinal medium was achieved. The powder with the highest encapsulation efficiency was added to crackers, followed by phytochemical characterization to assess its potential added value. The addition of the micro-particles improved the functional characteristics such as antioxidant activity, showing its suitability for the development of bakery products. The attained results may bring implicit benefits to consumers, who can benefit from improved bioactive concentrations in foodstuffs, with significant health benefits.

This study aimed at the extraction and encapsulation of the carotenoids from sea buckthorn fruits and obtaining value-added mayonnaise. First, the carotenoids from sea buckthorn fruits were extracted using ultrasound-assisted extraction. Then, they were microencapsulated through complex coacervation and freeze-drying techniques using different wall material combinations. Two powders were obtained and analyzed in terms of encapsulation efficiency, total carotenoid content, antioxidant activity, stability of phytochemicals and color, morphological structure, and in vitro digestibility. All results pointed out that the carotenoid molecules were successfully encapsulated within the mixture of alginate, agar, and chitosan, with a 61.17 ± 0.89% encapsulation efficiency. To probe the functionality, the powder was added into mayonnaise in 2.5% and 5% amounts. The obtained mayonnaise samples were characterized in terms of phytochemical and antioxidant activity properties with their storage stability and texture, color, and sensory characteristics. A significant increase of total carotenoid content and antioxidant activity compared to the control sample was observed. The addition of powder also led to improved texture by increasing the firmness and adhesion. In addition, the sensory evaluation indicated an improved color and overall acceptability of the value-added mayonnaise. Thus, sea buckthorn extracts may be considered as valuable ingredients for the development of added-value food products.