Agro-industrial by-products of fruits have turned into an essential source of bioactive products. This study examined the effect of freeze-drying on apple pomace powder (APP) and pomegranate peel powder (PPP) and their utilization in functional yogurt development at different concentrations. Freeze-dried powders in functional yogurt were investigated by chemical profile and bioactive characterization of total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity. The highest concentration of TPC (4.64) mg GAE/g, TFC (1.73 ± 0.00) CE mg/g, and antioxidant activity (83.87 ± 0.02) % was investigated in the yogurt sample T_6, having the maximum amount of PPP in it, which was significantly higher compared to the treatments having APP. Yogurt samples were analyzed for their sensory attributes, which showed a decline with the increase in both APP and PPP concentrations in contrast by introducing the optimum levels of APP and PPP (3% or 6%); hence, no significant loss in sensory profile was found as compared to the control samples. The results were found to be significant at the level ( ). In terms of the freeze-dried APP and PPP results, the APP samples had the most complete chemical composition, with the exception of fiber and ash concentration. Treatments of functional yogurt were prepared for their physicochemical profile, which demonstrated a straight proportionate relationship between the proportions of both powders in the meantime. Protein and fat levels were likely to decrease as both dry powder levels increased. Hence, apple pomace and pomegranate peel can be used after freeze-drying as a rich source of bioactive compounds in functional yogurt in the food industry.

Mushrooms are abundant in proteins, polysaccharides, micronutrients, unsaturated fatty acids, and natural compounds. Mushrooms have recently gained popularity as a source of biologically active substances with medical potentials, such as anticancer, antiviral, immune-boosting, hypocholesterolemic, and hepatoprotective agents. Some common edible and helpful mushrooms include Lentinus (shiitake), Flammulina (enokitake), Tremella (yiner), Hericium, Pleurotus (oyster), Grifola (maitake) and Auricularia (mu-er). Details on the nutritional content of mushrooms, functional components, and their influence on human health will be explored in this chapter. Mushrooms are used to cure a wide range of ailments. Mushrooms provide a lot of nutrients and are low in calories. They are also fat-free, low in sodium, cholesterol-free, and high in fiber, protein, and antioxidants. They lower the chance of acquiring significant health problems, including Alzheimer, heart disease, and diabetes. It also has antifungal activity. They are also high in selenium and other biochemically active compounds, which have the ability to lower the incidence of chronic illness.

Whey proteins in bovine milk are a mixture of globular proteins manufactured from whey which is a byproduct of cheese industry. Whey protein is categorized to contain plethora of healthy components due to wide range of pH, promising nutritional profile with cost effective and diverse functionality. Reportedly there are three categories of whey protein, whey protein concentrate (WPC) (29–89%); whey protein isolate (WPI) 90% and whey protein hydrolysate (WPH) on the basis of proteins present in them. Whey proteins is composed of β-lactoglobulin (45–57%), immunoglobulins (10–15%) α-lactalbumin (15–25%), glicomacropeptide (10–15%), lactoperoxidase (<1%) and lactoferrin nearly (1%). Whey protein plays an important role and is validated to confer anti-inflammatory and immunostimulatory roles related to all metabolic syndromes. According to molecular point of view whey proteins decrease inflammatory cytokines (IL-1α, IL-1β, IL-10 and TNF- α); inhibits ACE and NF-κB expression; promotes Fas signaling and caspase-3 expression; elevates GLP-1, PYY, CCK, G1P and leptin; chelate and binds Fe+3, Mn+3 and Zn+2. In this chapter we will discuss significant biological role of whey proteins related to inflammatory health issues.

Introduction: Plant-based yogurt has earned much interest in current times due to the rising demand for milk substitutes, which is tied to ethical and health needs.Methods: Freeze-drying impact on soybean peel powder (SPP) and mung bean peel powder (MPP) and their use in creating functional yogurt at various concentrations was checked. In functional yogurt, total flavonoid content (TFC), total phenolic content (TPC), antioxidant activity and chemical profile are checked.Results: The maximum concentration of TPC was 4.65±0.05 (mg GAE/g), TFC was 1.74±0.05 (CE mg/g) and 82.99 ± 0.02 % antioxidant activity was calculated in sample T⁶, having the highest concentration of SPP, which was substantially more significant than the treatment samples containing MPP. Sensory attributes of the yogurt samples were analyzed, which indicated a decrease when SPP and MPP values increased when introduced at 3 or 6 % of an optimum level. There was no notable loss of the sensory profile compared to the control group. The results were found to be significant at p < 0.05. The freeze-dried SPP had the complete chemical composition compared to MPP except for ash and fiber content.Discussion: The physicochemical profile of the treatments of functional yogurt had a linear proportional connection in the percentage of both powders in the meantime. When both the dry level of powders increased, the protein and fat levels decreased. In the food industry, the freeze-dried soybean peel and the peel of mung bean can be utilized in functional yogurt as a source of bioactive components.

Background/Objectives: Anthocyanins are dietary pigments associated with reduced risk of chronic diseases, yet their low systemic bioavailability challenges the traditional direct antioxidant hypothesis. This review aims to reconceptualize anthocyanin bioactivity by proposing the gut microbiome as a key mediator that biotransforms these compounds into bioactive metabolites responsible for systemic health effects. Methods: This review synthesizes evidence on the microbial metabolism of anthocyanins and includes a structured appraisal of the literature using an evidence evaluation framework analogous to GRADE, focusing on their transit to the colon, enzymatic biotransformation by gut microbiota, and resulting production of phenolic metabolites such as protocatechuic acid (PCA). It also examines the role of specific bacterial taxa (e.g., Bifidobacterium and Lactobacillus) in enhancing bioavailability and explores the downstream cellular pathways modulated by these metabolites. Results: Gut microbiota convert anthocyanins into smaller phenolic metabolites such as PCA, syringic acid, gallic acid, and other respective metabolites, which achieve plasma concentrations up to 100-fold higher than parent compounds and can cross the blood–brain barrier. These metabolites exert systemic effects by modulating key signaling pathways (NF-κB and Nrf2) and restoring redox homeostasis. Additionally, beneficial gut bacteria enhance anthocyanin bioavailability and support the production of short-chain fatty acids (SCFAs). Conclusions: Systemic health benefits of anthocyanins are largely mediated by gut microbiota through the generation of bioactive metabolites. This microbiota-driven process redefines the mechanistic understanding of anthocyanin action and highlights the microbiome as a critical determinant of their efficacy in preventing cardiometabolic and neurodegenerative diseases.

Anthocyanins are promising natural food colorants because of their vibrant hues and health benefits, which have prompted recent research efforts. Although various techniques have been developed to externally stabilize anthocyanins and preserve their color and stability during food processing and storage, the impact of their molecular structure on stability within food matrices remains insufficiently explored. This review summarizes the stability of anthocyanins in relation to their structural diversity, transformations, and environmental factors. Features such as hydroxylation, methoxylation, glycosylation, acylation, and related structures like 3-deoxyanthocyanidins, pyranoanthocyanins, and polymeric pigments are examined concerning hydration, oxidation, and chromophore stability. The mechanisms involved include electronic effects, steric hindrance, molecular rigidity, co-pigmentation, and interactions with the food matrix. The color of anthocyanins is highly pH-dependent, transitioning from red in acidic conditions to blue or colorless at neutral and alkaline pH, reflecting underlying structural transformations of the chromophore. Food-processing conditions, including pH changes, heat treatment, light exposure, and interactions with complex matrices, have a significant influence on the stability behavior of these compounds. The structure–property relationships are outlined to guide the use of different anthocyanins in diverse food systems: acidic beverages, neutral products, heat-processed foods, and novel applications. This review provides a fundamental understanding of anthocyanin stability and establishes a scientific basis for utilizing various anthocyanins in current food applications.