Deep eutectic solvents (DES) represent an innovative and environmentally friendly approach for chitin isolation. Chitin is a natural nitrogenous polysaccharide, characterized by its abundance of amino and hydroxyl groups. The hydrogen bond network in DES can disrupt the crystalline structure of chitin, facilitating its isolation from bioresources by dissolving or degrading other components. DES are known for their low cost, natural chemical constituents, and recyclability. Natural deep eutectic solvents (NADES), a subclass of DES made from natural compounds, offer higher biocompatibility, biodegradability, and the lowest biotoxicity, making them highly promising for the production of eco-friendly chitin products. This review summarized studies on chitin isolation by DES, including reviews of biomass resources, isolation conditions (raw materials, DES compositions, solid–liquid ratios, temperature, and time), and the physicochemical properties of chitin products. Consequently, we have concluded that tailoring an appropriate DES-based process on the specific composition of the raw material can notably improve isolation efficiency. Acidic DES are particularly effective for extracting chitin from materials with high mineral content, such as crustacean bio-waste; for instance, the choline chloride-lactic acid DES achieved purity levels comparable to those of commercial chemical methods. By contrast, alkaline DES are better suited for chitin isolation from protein-rich sources, such as squid pens. DES facilitate calcium carbonate removal through H⁺ ion release and leverage unique hydrogen bonding interactions for efficient deproteination. Among these, potassium carbonate-glycerol DES have demonstrated optimal efficacy. Nonetheless, further comprehensive research is essential to evaluate the environmental impact, economic feasibility, and safety of DES application in chitin production.

Luteolin (Lut) and apigenin (Apn), flavones present in various edible plants, exhibit diverse antioxidant and pharmacological activities but have limited in vivo efficacy due to low water solubility and poor bioavailability. Here, we generated luteolin and apigenin monophosphate derivatives (LutPs and ApnPs) individually via microbial biotransformation. We then characterized their physicochemical properties and evaluated their in vitro and in vivo pharmacokinetics and bioavailability. Both LutPs and ApnPs showed enhanced solubility and dissolution and remained stable in simulated gastrointestinal conditions. Additionally, they efficiently reverted to parental forms via alkaline phosphatase in Caco-2 cells. Following oral administration in rats, LutPs and ApnPs exhibited higher plasma exposure to both aglycone and conjugated forms compared to Lut and Apn. Notably, the in vivo biotransformation of Apn to Lut was observed in all apigenin-related groups. Our study suggests that flavone monophosphates are effective alternatives with enhanced bioavailability, providing insights for the potential application of emerging bioactive nutraceuticals.

Jelly fig (Ficus awkeotsang Makino) is used to prepare drinks and desserts in Asia, owing to the gelling capability of its pectin via endogenous pectin methylesterase (PE) catalyzation. Meanwhile, substances with PE inhibitory activity (S_PEI) in jelly fig achenes (JFA) residue were noticed to be able to impede the gelation. In this study, we characterized and isolated S_PEI from JFA by a series of PE inhibition-guided isolations. Crude aqueous extract of JFA residue was mixed with acetone, and 90% acetone-soluble matter was further fractionated by Diaion HP-20 chromatography. The retained fraction with dominant PE inhibitory activity was collected from 100% methanol eluate. Results from high-performance liquid chromatography mass spectrometry (HPLC/MS) and hydrolysis-induced chromogenic transition revealed the S_PEI as complex tannins. Total tannins content was determined in each isolated fraction, and was closely related to PE inhibitory activity. In addition, S_PEI in this study could inhibit activities of digestive enzymes in vitro and may, therefore, be assumed to act as non-specific protein binding agent.

Extracts of Stevia rebaudiana are rich in sweet-tasting steviol glycosides (SG), which are widely valued as natural sweeteners. This study investigated the effects of different light conditions on stevia growth and SG production across growth stages using a controlled hydroponic system. Four light conditions were introduced at a low photosynthetic photon flux density of 50 μmol·m⁻²·s⁻¹. Stevia growth was divided into four stages, and leaf weight and SG yield were analyzed. Red light resulted in the highest leaf fresh weights at 23.53 g·plant⁻¹, whereas green light resulted in the lowest at 17.15 g·plant⁻¹, marking a difference of 37.2%. However, green light performed the highest total SG content (LSG) at 190.68 mg·g⁻¹ and total SG yield (YSG) at 39.24 g·m⁻², compared to the lowest LSG under red light at 108.68 mg·g⁻¹ and YSG at 24.76 g·m⁻², derived differences of 75.45% and 58.48%, respectively. These results suggest a trade-off between vegetative growth and SG synthesis. Red light is optimal for early-stage biomass accumulation, while green light and blue light treatments during the last two stages, respectively, may enhance overall SG production. Consequently, the results offered insights into commercial stevia cultivation and the production of SG.

In recent years, plant-derived food proteins have gained increasing attention due to their economic, ecological, and health benefits. This study aimed to enhance the functional properties of potato protein isolate (PPI) through enzymatic hydrolysis with papain and bromelain, evaluating the physicochemical and emulsifying characteristics of the resulting potato protein hydrolysates (PPHs) for their potential use as plant-based emulsifiers. PPHs were prepared at various hydrolysis times (0.25–2 h), resulting in reduced molecular weights and improved solubility under acidic conditions (pH 4–6). PPHs exhibited higher ABTS radical-scavenging activity than PPI. The foaming stability (FS) of bromelain-treated PPI was maintained, whereas papain-treated PPI showed decreased FS with increased hydrolysis. Bromelain-treated PPHs demonstrated a superior emulsifying activity index (EAI: 306 m²/g), polydispersity index (PDI), higher surface potential, and higher viscosity compared to papain-treated PPHs, particularly after 15 min of hydrolysis. Incorporating PPHs into gluten-free chiffon rice cake batter reduced the batter density, increased the specific volume, and improved the cake’s textural properties, including springiness, cohesiveness, and resilience. These findings suggest that bromelain-treated PPHs are promising plant-based emulsifiers with applications in food systems requiring enhanced stability and functionality.