In this study, the effect of fermentation on the oil and bioactive component, pH and acidity values of the brine, antioxidant activity values, phenolic constituents, fatty acid profile and biogenic element quantities of fresh almond kernels fermented in two different brine concentrations (5 and 10%; salt:water/ w:v) were examined. pH and total acidity values of 5 and 10% brines at the end of fermentation were determined as 6.32 and 0.36% and 5.59 and 0.54%, respectively. An opposite relationship was observed between pH and acidity of the brine. Total phenol and flavonoid contents of fresh and fermented almonds varied between 15.90 (5% brine) and 64.23 mg gallic acid equivalent (GAE)/100 g (fresh almond) to 170.43 (5% brine) and 285.29 mg/100 g (fresh almond), respectively. The dominant phenolic constituents of fresh and fermented almonds were catechin, 3,4-dihydroxybenzoic acid, cinnamic acid and kaempferol. Oleic and linoleic acid quantities of the oils provided from fresh and fermented almond kernels were assigned to be between 63.26 (fresh almond) and 68.84% (5% brine) to 23.10 (5% brine) and 26.83% (fresh almond), respectively. It was observed that almond samples were rich in potassium, followed by P, S, Ca, Mg, Zn, Fe, Mn and B in decreasing order. Protein contents of fresh and fermented almond samples varied between 21.62 (10% brine) and 27.37% (fresh almond). According to these results, consuming fresh almonds with high phytochemical properties in fermented form will create a different consumption branch of almonds.

In this study, the effect of roasting process on oil, antioxidant activity, total phenol, flavonoid, carotenoid and phenolic constituents and fatty acid compositions of pumpkin (Cucurbita spp.) seeds and oils was investigated. The oil yields of “Topak” and “Sivri” pumpkin seeds were assessed to be between 47.41 (control) and 51.02% (oven) to 45.29% (control) and 48.56% (microwave), respectively. Total phenolic, total flavonoid quantities and antioxidant capacities of the “Topak” and “Sivri” pumpkin seeds roasted in the oven were higher than the bioactive compounds and antioxidant activities of pumpkin seeds roasted in the microwave. In addition, the oil, total phenol, total flavonoid quantities and antioxidant activity values of “Topak” pumpkin seeds were higher when compared to the results of “Sivri” pumpkin seeds. Gallic acid quantities of “Topak” and “Sivri” pumpkin seeds were recorded to be between 2.13 (microwave) and 8.53 mg/100 g (oven) to 3.35 (microwave) and 8.83 mg/100 g (oven), respectively. Oleic acid quantities of “Topak” and “Sivri” pumpkin oils were assayed to be between 37.79 (control) and 38.55 (microwave) to 35.32 (microwave) and 35.67% (control), respectively. Linoleic acid quantities of “Topak” and “Sivri” pumpkin seed oils were assessed to be between 42.74 (microwave) and 43.09 (control) to 44.78 (oven) and 45.24% (microwave), respectively. While the oleic acid content of roasted “Topak” pumpkin oils was higher than the control, the oleic acid content of “Sivri” pumpkin oil was lower.

An effective approach to stabilize emulsions is to increase the rigidity of oil–water (O/W) interfacial films by adsorbing molecular assemblies such as lamellar phases around the emulsion particles. In this study, we aimed to analyze the structure of a lamellar phase adsorbed at an O/W interface and to clarify the effect of the structure and physicochemical properties of the lamellar phase on the dispersion stability of emulsions. The adsorption of the lamellar phase at the O/W interface of the emulsions was confirmed by freeze-fracture transmission electron microscopy of O/W emulsions prepared by diluting and dispersing gels formed with polyglycerol fatty acid esters, water, and cetyl isooctanoate (CIO). The structure of the lamellar phase adsorbed at the O/W interface was analyzed in detail through small-angle X-ray scattering measurement and indirect Fourier transform analysis. The lamellar phase adsorbed at the O/W interface was shown to have an interdigitated structure with low CIO content, whereas it changed to a non-interdigitated structure with increasing CIO content. Furthermore, the adsorbed lamellar phases with interdigitated structures and high rigidity provide the emulsion with higher dispersion stability.

Severe oral mucositis is a major cause of a low quality of life in patients; however, the therapeutic effect of traditional treatments is insufficient. Therefore, we designed a carbopol gel based on rebamipide nanocrystals (REB NCs) and gum arabic (GA-REB@NP), and investigated its efficacy in accelerating wound healing in a hamster model of oral mucositis. REB NCs were prepared by bead milling, and GA- REB@NP were prepared by incorporating REB NCs into a carbopol gel. The REB sizes were measured using a SALD-7100 and NanoSight LM10, and both powder X-ray diffraction and differential thermal analysis were used to analyze the crystalline form. Drug release from the gel formulations and therapeutic effects were evaluated using hamsters. The particles of milled-REB without GA were microsized, whereas the particle size of milled-REB with GA was in the range of 30–180 nm, and the crystalline form was similar to that of REB with or without bead milling. Next, we evaluated the characteristics of GA-REB@NP. The particle size of REB in GA-REB@NP was in the range of 45–200 nm, and drug release from GA-REB@NP was higher than that from the gel incorporating REB microcrystals (GA-REB@MP). In addition, REB nanoparticles were released from GA-REB@NP. Moreover, inhibitors of both clathrin- (dynasore) and caveolae-dependent endocytosis (nystatin) attenuated the enhanced REB levels in the cheek pouches of hamsters treated with GA-REB@NP. GA-REB@NP also enhanced the healing of the wound area compared with GA-REB@MP in hamsters injected with acetic acid. We prepared GA-REB@NP, which provided high REB delivery into the cheek pouch tissue via endocytosis. Additionally, we demonstrated that wound healing in acetic acid-injected hamsters was promoted by the application of GA-REB@NP.

Dietary phytosterols exhibit beneficial functions, such as hypocholesterolemic action; however, oxidized phytosterols may exhibit various harmful effects that include cytotoxicity and inflammation. The effects of dietary oxidized phytosterols, especially individual oxidized phytosterols, on the antioxidant system in vivo are currently unknown. Stigmasterol is a major phytosterol, and its oxidation products have been shown to be cytotoxic as they induce reactive oxygen species (ROS) generation. Therefore, we examined the toxic effects of dietary oxidized stigmasterol on the antioxidant system in mice. Mice were fed a standard diet (C group) or that plus 0.25% oxidized stigmasterol (OS group) for 14 days. Oxidized stigmasterol levels in the liver were higher in the OS group than in the C group. Dietary oxidized stigmasterol increased the levels of thiobarbituric acid-reactive substances in the liver. However, plasma alanine transaminase and aspartate transaminase activities did not differ between the two groups. The plasma ferric ion-reducing antioxidant power value and liver glutathione (GSH) levels were significantly higher in the OS group than in the C group. The enzyme activities of catalase, GSH reductase, and GSH-S-transferase in the liver cytosol were higher in the OS group than in the C group, despite the lack of change observed in their gene expression. Therefore, dietary oxidized stigmasterol may disturb the antioxidant system; however, its effects may be temporary due to the rapid action of antioxidant enzymes or GSH in response to the generation of ROS.

Distichochlamys genus, belonging to the ginger family, are native to Vietnam and there has not been many research mentioned about biological properties of this genus. In this study, essential oils were extracted from the rhizomes of Distichochlamys benenica (DBEO) and Distichochlamys citrea (DCEO), and the components were identified using gas chromatography-mass spectrometry. Further, for the first time, the anti-inflammatory activity of these essential oils was evaluated in vitro using nitric oxide inhibitory assay and in silico via binding with the inflammatory cyclooxygenase proteins (COX-1 and COX-2). The main constituents of DBEO and DCEO, according to the results, were 1,8-cineole, (E)-citral and (Z)-citral. The nitric oxide release was inhibited by DBEO and DCEO, with IC ₅₀ values of 27.13±2.43 and 37.44±3.02 µg/ mL, respectively. Moreover, the COX-1 and COX-2 proteins formed strong bonds with 1,8-cineole, (E)- citral, and (Z)-citral, whose free energies roughly ranged from –54.78 to –84.08 kcal/mol. These results suggested that by inhibiting multiple inflammatory proteins, DBEO and DCEO may have a promising anti-inflammatory effect.

Ficus subapiculata is distributed throughout the Amazon region, although its potential for commercial fruit production has not yet been explored. We describe here the chemical and nutritional composition of F. subapiculata fruits and some aspects of the postharvest maturation. The fruits are low in calories (69.83 kcal), have moderate carbohydrate content (15.1 g/100 g), and a high moisture content (82.15 g/100 g), with physicochemical properties and an organic acid profile that classify them as acidic. After 72 hours of observation at room temperature, fresh fruits exhibited signs of deterioration, such as color changes and weight due to senescence, making them unsuitable for consumption. Forty-five volatile organic compounds (VOCs) were identified in the fresh fruits through headspace analysis, most belonging to the terpenoid class of aromatic notes. Over 96 hours of observation, the fruits showed variations in their volatile compound profiles and a significant decrease in total VOCs content. The compounds that bound most strongly to the olfactory receptor in a docking study, such as germacrene D, also had the strongest odorcausing effects. The results suggest that the ability of aromatic notes to influence the olfactory perception of fruit is related to how well they fit and interact with the OR1G1 target protein. Finally, the chemical constituents and nutritional composition of F. subapiculata fruits were determined, and their 96 h of observation period at room temperature was evaluated. These findings provided important information for a better understanding of the nutritional potential and properties of this fruit.

Global distribution of prickly pear spans worldwide, with limited cladode exploitation, particularly in Mediterranean regions, excluding American continent nations. Our research reports on three species found in eastern Morocco, including Opuntia ficus indica and the two newly introduced species Opuntia robusta and Opuntia dillenii. The study aims to evaluate the total phenolic content, the amounts of various phenolic compounds classes, and the antioxidant activity across a spectrum of biochemical measurements including the 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant potential (FRAP), 2,2’-azinobis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and total antioxidant capacity assay (TAC). The results showed that O. robusta exhibited the highest total phenolic content (5061.70 mg GAE/100 g) which enhances the significance of this species in terms of nutrition. Differences were also observed in different stage of cladodes maturity, demonstrating that the age factor affects the polyphenol contents. Moreover, O. robusta displays the highest amount of total phenolic compounds (11430.35 μg/g) either for flavonoids or phenolic acids. Furthermore, the oldest cladodes show more higher phenolic compounds (22998.62 μg/g) compared to the youngest one’s (20438.54 μg/g). Ten phenolic compounds were identified, in which isorhamnetin represent the most abundant flavonoid (6747.85 μg/g), while the chlorogenic acid was determined as the major phenolic acid (2771.69 μg/g) followed by sinapic acid (2047.64 μg/g). The DPPH assay indicates that O. ficus-indica possessed the higher hydrophilic antioxidants able to reduction the 2,2-diphenyl-1-picrylhydrazylradical free radical. While O. robusta exhibited a greater quantity of antioxidants, which effectively reduced the Fe ³⁺ complex of ferric ions (TPTZ) ³⁺ . In contrast, old cladodes of O. robusta and O. dillenii demonstrate the higher ability to scavenge the 2,20-azinobis (3-ethylbenzthiazolin-6-sulfonic acid) or ABTS ⁺.

The study involved the preparation of mixtures of phytic acid ionic liquid and water, which were analyzed for their rheological, frictional, and electrochemical properties. The viscosity and friction characteristics of the mixtures are significantly affected by the water content. Mixtures with low water content (below 30%) result in low friction and negligible wear because of the generation of a close adsorption film and high viscosity. Especially, steel tribo-pairs lubricated with mixtures containing 25% water exhibited friction coefficients lower than 0.06. However, when the water content exceeds 35%, the friction coefficient increases dramatically, and the tribo-surface suffers from severe corrosive wear due to the predominance of tribocorrosion in the frictional properties. These results were confirmed through XPS and electrochemical testing.