The longan industry produces a large amount of byproducts such as pericarp and seed, resulting in environmental pollution and resource wastage. The present study was performed to systematically evaluate functional components, i.e., polyphenols (phenolics and flavonoids) and alkaloids, in longan byproducts and their bioactivities, including antioxidant activities, nitrite scavenging activities in simulated gastric fluid and anti-hyperglycemic activities in vitro. Total phenolic and total flavonoid contents in pericarp were slightly higher than those in seeds, but seeds possessed higher alkaloid content than pericarp. Four polyphenolic substances, i.e., gallic acid, ethyl gallate, corilagin and ellagic acid, were identified and quantified using high-performance liquid chromatography. Among these polyphenolic components, corilagin was the major one in both pericarp and seed. Alkaloid extract in seed showed the highest DPPH radical scavenging activity and oxygen radical absorbance capacity. Nitrite scavenging activities were improved with extract concentration and reaction time increasing. Flavonoids in seed and alkaloids in pericarp had potential to be developed as anti-hyperglycemic agents. The research result was a good reference for exploring longan byproducts into various valuable health-care products.

This study aimed to explore the dynamic variations in the phenolic and volatile organic compounds of sugarcane vinegar subjected to different production processes. The determination of phenolic and volatile organic compounds was performed by UPLC-MS and solid phase micro extraction (SPME) coupled with gas chromatography combined with mass spectrometry (GC–MS). The complete fermentation process of sugarcane lasted nine days, and production of vinegar of up to 3.04% (w/v), total acids, and 4.1° alcoholicity was accomplished. Various phenolic compounds of sugarcane juice (non-sterilized) and those of alcoholic and acetic acid fermentation were obtained after nine days of fermentation. These were benzoic acid (2.024, 1.002, and 1.027 mg L^–1), ferulic acid (0.060, 0.205, and 1.124 mg L^–1), quinic acid (0.019, 0.074, and 0.031 mg L^–1), chlorogenic acid (0.349, 1.635, and 1.217 mg L^–1), apigenin (0.002, 0.099, and 0.004 mg L^–1), kaempferol (0.003, 0.336, and 0.003 mg L^–1), caffeic acid (−, 0.005, and 0.005 mg L^–1), luteolin (0.003, 0.323, and 0.005 mg L^–1), and p-coumaric acid (0.018, 0.015, and 0.027 mg L^–1). Forty-five volatile organic compounds were also identified. The sugarcane juice can be commercialized as an alternative to wine as it presents characteristics of an alcoholic fermented beverage.

Winemaking, one of the ancient technologies, is simply the process of converting sugar into alcohol through a complex biochemical reaction. The process of winemaking involves a complex of enological technique that faces a host of challenges in a winery including, inconsistent quality due to chemical and microbiological instability, limited sensory flavor profiles, and concerns met with changing micro-environmental conditions. Fermentation is a metabolic process where the chemical composition of an organic substrate is fragmented via the cellular enzymes under anaerobic conditions. Mixed fermentation, which involves using multiple strains, can enhance the aroma of fermented food, overcome the limitations of single strain fermentation, and improve flavor and quality of food. Mixed fermentation has important applications for agro-food industries, healthcare products and medical sciences. The modern mixed fermentation process showed the enhancement of wine aroma, flavor and taste, reducing volatile acidity and upregulating the phenylethyl acetate concentration through synergistic effect of multiple microorganisms. Key microorganisms in alcohol fermentation, such as yeast, lactic acid and acetic acid bacteria, interact with each other during alcohol fermentation process affects the quality and flavor of the wine. Extremophilic microorganisms have established different molecular strategies to survive amidst the adverse conditions. Biocatalysts isolated by these organisms are termed extremozymes and possess extraordinary properties of salt allowance, thermostability, and cold adaptability. However, the physicochemical and sensory properties of alcohol are important to the quality of end-use products. Therefore, when optimizing fermentation conditions, selecting a right combination of microorganisms is the key to derive better physicochemical and sensory properties. However, the use of mixed fermentation and extremozymes can provide significant insight and potential remedial solutions to overcome these technical problems and shape the final product in more desirable and sustainable ways, challenging the current shortcomings to deliver a more resilient end-products with consistent, flavorful, and a number of what may be considered remedial techniques can be employed to produce an acceptable product to consumers.

This study investigated the antioxidant potential of sugarcane vinegar, an emerging functional food, by analyzing its polyphenols and underlying molecular mechanisms that intervene in oxidative stress. Using a 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) assay combined with UPLC-MS analysis, six key polyphenols were identified: chlorogenic acid, caffeic acid, ferulic acid, luteolin, protocatechuic acid, and syringic acid. These compounds showed a positive correlation with antioxidant capacity. In a simulated sugarcane vinegar environment, these polyphenols exhibited synergistic antioxidant effects, while in methanol, antagonistic interactions were predominant. Network pharmacology revealed five key polyphenols targeting 10 critical proteins involved in oxidative stress, including the PI3K-Akt and IL-17 signaling pathways. Molecular docking confirmed strong binding affinities between these polyphenols and core targets like PTGS2, STAT3, and GSK3B. This study establishes a reference for the antioxidant mechanisms of sugarcane vinegar and highlights its potential for developing functional products.

Taro (Colocasia esculenta L.), a globally significant root crop, has garnered renewed scientific interest due to its nutritional richness, bioactive compounds, and diverse functional applications. Recent studies have elucidated its unique composition, including high-quality starch with low glycemic potential, dietary fiber, polyphenols, i.e., flavonoids, anthocyanins, and potassium, calcium, iron minerals. Innovations in processing strategies, such as fermentation and thermal applications, have enhanced its digestibility while mitigating anti-nutritional factors like oxalates. Functionally, taro exhibits prebiotic, hypoglycemic, and hypocholesterolemic properties, attributed to its resistant starch and antioxidant activity. Taro corms starch (70%−80% on dry basis) contemplate as a cheapest abode for food industries due to its multiple functions in foods, such as stabilizer, emulsifier, fat substitute, and as filler agent too. It is rich in mucilage and starch granules, making it a highly digestible (99%) ingredient because of their small in size. Starch is a complex carbohydrate synthesized in some plant species, i.e., rice, wheat, potato, taro, elephant foot yam, maize, and others. Taro starches have higher phosphorus (0.407%), protein (5.605%) and ash (0.851%) contents than other tropical roots like tiger nut and sweet potato, but lower lipid content (0.283%). Taro has been found to contain several active compounds, such as resistant starch, mucilage, anthocyanins, hemagglutinin, non-starch polysaccharides, protein, tarin lectin, and others, which exhibit numerous beneficial properties, including antitumor, antimetastatic, antioxidant, and anti-inflammatory effects. Emerging evidence highlights its efficacy in modulating gut microbiota, reducing inflammation, and mitigating risks of metabolic disorders, such as diabetes and obesity. Furthermore, taro-derived bioactive compounds show promise in antimicrobial and anticancer applications. Advances in genomics and biofortification are driving sustainable cultivation and novel food approaches, including gluten-free products and functional food additives. Despite significant advancements, challenges remain in standardizing and scaling up these bioactive extraction processes for industrial applications. This review emphasizes taro's potential as a vital crop for food security and human health due to recent research advancements.