This study was performed to test the working hypothesis that the primary determinants influencing seasonal driven modifications in carbon mobilization and other key biochemical parameters in leaves of poorly known Diospyros digyna (Ddg; semi-domesticated; perennial) and D. rekoi (Dre; undomesticated; deciduous) trees are determined by environmental growing conditions, agronomic management and physiological plasticity. Thus, biochemical changes in leaves of both trees were recorded seasonally during two successive fruiting years. Trees were randomly sampled in Western Mexico habitats with differing soil quality, climatic conditions, luminosity, and cultivation practices. Leaves of Ddg had consistently higher total chlorophyll contents (C_T) that, unexpectedly, peaked in the winter of 2015. In Dre, the highest leaf C_T values recorded in the summer of 2015 inversely correlated with low average luminosity and high Chl a/ Chlb ratios. The seasonal C_T variations in Dre were congruent with varying luminosity, whereas those in Ddg were probably affected by other factors, such as fluctuating leaf protein contents and the funneling of light energy to foliar non-structural carbohydrates (NSCs) accumulation, which were consistently higher than those detected in Dre leaves. Seasonal foliar NSC fluctuations in both species were in agreement with the carbon (C) demands of flowering, fruiting and/ or leaf regrowth. Seasonal changes in foliar hexose to sucrose (Hex/ Suc) ratios coincided with cell wall invertase activity in both species. In Dre, high Hex/ Suc ratios in spring leaves possibly allowed an accumulation of phenolic acids, not observed in Ddg. The above results supported the hypothesis proposed by showing that leaf responses to changing environmental conditions differ in perennial and deciduous Diospyros trees, including a dynamic adjustment of NSCs to supply the C demands imposed by reproduction, leaf regrowth and, possibly, stress.

Leaves of semi-domesticated Diospyros digyna and wild D. rekoi trees, sampled seasonally in Mexico in 2014, were analyzed. Metabolic fingerprints revealed higher metabolite diversity in D. rekoi leaves. The TLC bands characteristic of glycosylated flavonoids, predominant in this species, matched the detection of quercetin and quercetin 3-O-glucuronides by liquid chromatography (UPLC-MS) of spring leaf extracts (LEs). Further gas chromatography (GC-MS) analysis revealed abundant fatty acids, organic acids, and secondary metabolites including trigonelline, p-coumaric, and ferulic and nicotinic acids. Phenolic-like compounds prevailed in D. digyna LEs, while unidentified triterpenoids and dihydroxylated coumarins were detected by UPLC-MS and GC-MS. A paucity of leaf metabolites in leaves of this species, compared to D. rekoi, was evident. Higher antioxidant capacity (AOC) was detected in D. digyna LEs. The AOC was season-independent in D. digyna but not in D. rekoi. The AOC in both species was concentrated in distinct TLC single bands, although seasonal variation in band intensity was observed among trees sampled. The AOC in D. digyna LEs could be ascribed to the coumarin esculetin. The LEs moderately inhibited phytopathogenic bacteria but not fungi. Leaf chemistry differences in these Mesoamerican Diospyros species substantiated previous variability reported in tree physiology and fruit physical chemistry, postulated to result from domestication and seasonality.

In the development of functional foods with therapeutic value, nanoliposomal carriers offer a promising strategy for enhancing the stability and efficacy of bioactive compounds in dairy matrices. This study evaluated the sensory acceptance and physicochemical stability of yogurt enriched with anthocyanin-loaded nanoliposomes during 21 days of refrigerated storage, assessing the impact of nanoencapsulation on compound preservation and quality. Nanoliposomes were synthesized using ultrasonic film dispersion and characterized for antioxidant and erythroprotective activities. Antioxidant capacity was assessed through DPPH, ABTS, and FRAP assays, while erythroprotective effects were evaluated via oxidative hemolysis using human erythrocytes of different ABO/RhD phenotypes. These were incorporated into artisanal yogurt, followed by physicochemical, microbiological, rheological, and sensory analyses. Anthocyanins showed strong antioxidant capacity, especially in ABTS (93.24%), DPPH (21.34%), and FRAP (1023.24 µM TE/g D.W.), reflecting their radical scavenging and reducing power. They also exhibited high erythroprotective activity, with greater antihemolytic effects in O RhD− blood and enhanced photoprotection against UVA in O RhD+ blood. Yogurt enriched with nanoliposomes showed improved color stability, reduced syneresis, and favorable rheological and sensory characteristics. These findings support nanoliposomes as molecular delivery systems in functional dairy matrices with potential nutraceutical applications targeting oxidative stress. Further work should explore molecular mechanisms and validate health-promoting effects.

In pursuing functional foods that promote health, nanoliposomal carriers have been used to enhance the stability and functionality of dairy products such as yogurt, promising therapeutic benefits. This study aimed to evaluate the impact of fucoxanthin-loaded nanoliposomes in yogurt on its antioxidant, physicochemical, and rheological properties under cold storage (21 days). Fucoxanthin-loaded nanoliposomes were prepared using the ultrasonic film dispersion technique and added at concentrations of 0%, 5%, and 10% in the yogurt (Y-C, Y-FXN-5, Y-FXN-10). Homogeneous and uniform nanoliposomes (98.28 nm) were obtained, preserving their integrity and functionality and ensuring the prolonged release and bioavailability of fucoxanthin. Y-FXN-10 maintained the highest antioxidant activity according to the DPPH (52.96%), ABTS (97.97%), and FRAP (3.16 mmol ET/g) methods. This formulation exhibited enhanced erythroprotective potential, inhibiting hemolysis, photohemolysis, and heat-induced hemolysis. However, viscosity and firmness decreased, affecting the texture and appearance. Sensory properties such as the color, flavor, aftertaste, texture, and overall acceptance improved with the 10% fucoxanthin-enriched yogurt formulation. These results suggest that nanoliposomes are suitable for carrying fucoxanthin. Their incorporation into food matrices is critical to developing functional foods. Regulatory approvals and consumer perceptions regarding nanotechnology-based products must be addressed, emphasizing their safety and health benefits.