antioxidant properties

Ultrasound-assisted development and characterization of novel polyphenol-loaded pullulan/trehalose composite films for fruit preservation

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Researchers developed a new type of edible food wrap made from natural plant materials (tea polyphenols, pullulan, and trehalose) treated with ultrasound. This wrap is stronger, more protective against oxygen and moisture, and kills harmful bacteria like E. coli and Staphylococcus aureus. When used to wrap fresh apples and pears, it significantly extended their shelf life by reducing browning and decay.

Unveiling roles of beneficial gut bacteria and optimal diets for health

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Your gut bacteria are tiny living organisms that help digest food, support your immune system, and influence your overall health. Eating foods rich in fiber, fermented products like yogurt and kimchi, and colorful fruits and vegetables helps grow these beneficial bacteria. When your gut bacteria become unbalanced, it can lead to inflammation and various diseases, but eating the right foods can restore balance and improve your health.

Application of a Pickering Emulsion Stabilized by Zein and Cellulose Nanocrystalline Composite Particles to Preserve Kiwifruit

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Researchers developed a new type of protective coating for kiwifruit that prevents fungal decay and extends shelf life. This coating is made from natural materials (corn protein and cellulose nanoparticles) combined with carvacrol, a natural antimicrobial compound. The coating is stable, effective, and safe for human consumption, offering a promising alternative to traditional chemical fungicides for preserving fresh fruits.

Impact of a Limosilactobacillus fermentum, Quercetin, and Resveratrol Nutraceutical on Fecal Microbiota Composition and Metabolic Activity in Healthy and Hypertensive Subjects

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Researchers tested a dietary supplement containing beneficial bacteria and plant compounds on human gut microbiota samples. The supplement successfully modified the composition and activity of gut bacteria in both healthy and high blood pressure patients. The supplement increased production of beneficial acids and modified which bacteria were present in the fermentation samples. These findings suggest this type of supplement could potentially help manage high blood pressure by improving gut health.

Whey—A Valuable Technological Resource for the Production of New Functional Products with Added Health-Promoting Properties

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Whey, the liquid left over from cheese-making, has been transformed from unwanted waste into a valuable ingredient for healthy foods and beverages. Instead of polluting the environment, modern technologies extract useful proteins, lactose, and other beneficial compounds from whey that can be used in sports drinks, infant formulas, and other nutritious products. By using whey effectively, dairy companies can reduce environmental pollution significantly while creating profitable, health-promoting products that benefit consumers.

Leveraging polysaccharide-derived nanocarriers to open new horizons in oral vaccine activation

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Oral vaccines are easier to administer than injections, but the stomach’s harsh environment destroys them before they work. Scientists are developing special nanocarrier particles made from natural plant materials, especially those used in traditional Chinese medicine, that protect vaccine ingredients and trigger stronger immune responses in the gut. These carriers work like protective vehicles that deliver vaccines safely to immune cells in the intestines, potentially revolutionizing how we vaccinate people worldwide.

Biobased Materials from Microbial Biomass and Its Derivatives

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This review explores how scientists are creating environmentally friendly materials using microorganisms like yeast, fungi, and bacteria instead of petroleum. These microbial-based materials can form flexible films suitable for food packaging and other applications. They are biodegradable, renewable, and can even be made from waste products generated by brewing and other industries. This approach offers a sustainable solution to plastic pollution while supporting a circular economy.

Association of the use of nonfood prebiotics, probiotics, and synbiotics with total and cause-specific mortality: a prospective cohort study

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This study of over 53,000 American adults found that people taking nonfood supplements containing prebiotics, probiotics, or synbiotics had significantly lower risks of dying from any cause, heart disease, cancer, or other causes compared to those who didn’t take these supplements. The benefits were particularly strong in women and people without high blood pressure. These findings suggest that these supplement types may play an important role in preventing early death.

Chromosome-Scale Genome and Transcriptomic Analyses Reveal Differential Regulation of Terpenoid Secondary Metabolites in Hericium coralloides

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Researchers sequenced the complete genome of Hericium coralloides, an edible medicinal mushroom, at the chromosome level for the first time. They identified genes responsible for producing terpenoids, which are beneficial compounds with antioxidant, anti-inflammatory, and anti-tumor properties. The study found that these beneficial compounds are produced in higher amounts in the mushroom’s mycelium (root-like structure) compared to fruiting bodies, which could help optimize mushroom cultivation for medicinal use.

Non-Targeted Metabolomics Analysis Reveals Metabolite Profiles Change During Whey Fermentation with Kluyveromyces marxianus

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Scientists fermented whey (a dairy byproduct) using a special yeast called Kluyveromyces marxianus to create a nutrient-rich food. Using advanced analysis, they found that fermentation breaks down large proteins and fats into smaller, more beneficial compounds including amino acids and omega-3 fatty acids. The fermented whey showed significant increases in health-promoting substances that could help reduce inflammation, prevent disease, and improve overall nutrition.

therapeutic action: antioxidant properties