Research Keyword: antioxidants

Ultrasound-Assisted Preparation of Chitosan Oligosaccharide-Stabilized Thyme Oil-in-Water Nanoemulsions: Enhanced Storage Stability and Antimicrobial Properties

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Researchers created tiny droplets of thyme oil mixed in water using sound waves and a natural stabilizer from shellfish shells. These droplets stayed stable for weeks without separating and worked twice as well at fighting bacteria and mold compared to regular thyme oil. The new formula could be used to keep fresh food from spoiling during storage.

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Impact of Air-Drying Temperature on Antioxidant Properties and ACE-Inhibiting Activity of Fungal Fermented Lentil Flour

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Researchers fermented lentils with oyster mushrooms to create nutritious flour with health benefits. Two lentil varieties responded differently to fermentation, with one showing four times more mushroom growth and nearly complete removal of phytic acid (an antinutrient). The fermented flour was dried at different temperatures and tested for antioxidant and blood pressure-lowering properties. Results show the fermented flours have promising cardiovascular benefits and could be used as healthy food ingredients.

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Ganoderma lucidum inspired silver nanoparticles and its biomedical applications with special reference to drug resistant Escherichia coli isolates from CAUTI

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Researchers created tiny silver particles using a medicinal mushroom called Ganoderma lucidum to fight dangerous bacteria that resist antibiotics and are associated with urinary catheter infections. These nanoparticles were found to effectively kill drug-resistant bacteria, work as antioxidants better than a common antioxidant standard, and showed promise in killing breast cancer cells. This eco-friendly approach offers a natural alternative to conventional antibiotics for treating serious antibiotic-resistant infections.

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Evaluation of Salvia yangii Extract as a Promising Protective Raw Material Applied Topically to the Skin

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Russian Sage (Salvia yangii) extract shows promise as a natural ingredient for skincare products. The study found that the plant contains compounds like rosmarinic acid that provide antioxidant, antimicrobial, and anti-aging benefits. When used at appropriate concentrations, the extract protected skin cells from sun damage and helped inhibit enzymes that break down skin collagen. This research supports the use of S. yangii in developing safer, more effective natural cosmetic products.

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Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty

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This study tested whether mushroom powder could replace chemical additives in beef patties. Researchers compared freeze-dried and oven-dried winter mushroom powder against sodium pyrophosphate, a common meat additive. Oven-dried mushroom powder was better at preventing spoilage through oxidation, while freeze-dried powder helped retain moisture. While mushroom powder showed promise, it could only partially replace phosphate and would work best combined with other natural ingredients.

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Enhancing the Nutritional Properties of Bread by Incorporating Mushroom Bioactive Compounds: The Manipulation of the Pre-Dictive Glycaemic Response and the Phenolic Properties

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This study shows that adding mushroom powder to bread can make it healthier. The mushroom-enriched bread had lower predicted blood sugar responses and higher antioxidant levels compared to regular bread. The mushrooms provided extra fiber, protein, and beneficial compounds that interact with bread components to improve nutritional quality. These results suggest mushroom-enriched bread could be a practical way to help people maintain stable blood sugar levels while enjoying traditional bread.

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Green Valorization Strategies of Pleurotus ostreatus and Its By-Products: A Critical Review of Emerging Technologies and Sustainable Applications

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Oyster mushrooms generate large amounts of agricultural waste including stems, leftover plant material, and spent growing substrate. These waste products contain many healthy compounds like fiber, β-glucans, and antioxidants that are usually thrown away. Scientists are developing new extraction technologies using ultrasound, microwaves, and other methods to recover these beneficial compounds from mushroom waste for use in functional foods like meat products, baked goods, and dairy items, reducing waste while creating healthier food ingredients.

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