Aim: Cynometra cauliflora (namnam) belongs to the family Fabaceae and is native to eastern Peninsular Malaysia. It grows well with an annual rainfall of 1,500–2,000 mm. Even though a considerable amount of research has been carried out with C. caulifora, there is a dearth of information about biomolecules that may pave the way for drug discoveries and food supplements, which is a gap addressed in this study. Methods: The study presented in this paper has identified several antimicrobial, antioxidant, and anti-inflammatory substances, and an in silico approach was used to understand the behaviors of kaempferol-3-O-rhamnoside (K-3-Rh) and β-sitosterol acetate against Alzheimer’s disease (AD). The molecular dynamics (MD) simulations were performed with the selected protein ligand complex of two natural molecules and the synthetic ligand to analyze the dynamic behaviors and binding free energy throughout the 100 ns simulation time. Further, both natural molecules that were investigated comply with Lipinski’s drug-likeness rules. Results: The docking scores of both K-3-Rh and sitosterol were found to be compatible with the synthetic AD drug molecules [donepezil analogue (H0L)] used as a reference in the study. Hence, the phytochemicals ofCynometra caulifora showed comparatively similar potency against acetylcholinesterase (AChE). Conclusions: Overall, the potential binding affinity from molecular docking and static thermodynamics features from MD simulation suggest that K-3-Rh and β-sitosterol acetate could be considered as a potential therapeutic lead to inhibit AChE leading for AD treatment.

Vitamins are essential micronutrients for the functioning of the human body. Vitamins can be classified as water-soluble and fat-soluble, and are obtained through diet or supplementation. Fat-soluble vitamins include vitamin A, vitamin D, vitamin E, and vitamin K. These compounds are very sensitive to external factors, including light, oxygen, pH, and temperature. Lack of compound stability, poor solubility, and low permeability can compromise the bioavailability and usefulness of fat-soluble vitamins. The methodology of encapsulation of vitamins is currently being widely studied in order to improve their transportation and usage. Proteins (including protein isolates and concentrates) and carbohydrates derived from legumes are very interesting materials to coat compounds, considering their functional properties, and the fact that they are beneficial for the environment and human health. This review describes in detail the current knowledge about the use of legume protein and carbohydrates as materials for the encapsulation of fat-soluble vitamins. The functionality, health, and environmental advantages of legume fractions (particularly soy and pea fractions) as wall materials are also discussed. Future use of legume wastewater (soaking and cooking water derived from the treatment of legumes) as wall materials is evaluated as well. The study of encapsulation of fat-soluble vitamins by leguminous fractions is mainly focused on soy and pea protein isolates and concentrates and can still be expanded, considering the numerous benefits of encapsulation they provide. Research on encapsulation using legume carbohydrates is scarce and may be interesting due to their high encapsulation efficiency and easy digestibility. Saponins, proteins, and carbohydrates present in legume wastewaters could offer useful properties to encapsulation processes, while benefiting the environment.

Aim: This study delves into the pasteurization process for craft beer, exploring its impact on containers and closures. Focusing on small breweries, it have been assess various treatments and find that batch immersion pasteurization post-bottling is optimal. Commercial crowns withstand pasteurization without altering the inner plastic material, crucial for extending the shelf life of craft beers, especially non-alcoholic variants. Methods: Artisanal pasteurization of craft beer batches was performed after evaluating available methods. Given the lack of literature on craft beer pasteurization, this study offers essential insights for the artisanal beer sector. Analyses of crown corks pre- and post-pasteurization were conducted using differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR). Organoleptic analysis of pasteurized beers was also conducted. Results: DSC results indicate the film’s glass transition temperature (T_g) is around 62°C, while pasteurization at 66°C for 30 min did not degrade the polymer. Pressure retention and FTIR spectra show no clear differences between reference, pasteurized, and unpasteurized samples. Immersion pasteurization at 66°C with the analysed crowns is suitable for bottling craft beers without affecting polyvinyl chloride (PVC). Conclusions: The study concludes that the chosen pasteurization process does not impact crown PVC, ensuring its suitability for craft beer bottling. Severe pasteurization can alter beer qualities, but at 66°C, no such effects were observed in the organoleptic analysis.

Aim: This work aimed to develop rice bran oil-in-water (O/W) emulsions, stabilized with different mixtures of pea protein concentrate (PPC), Arabic gum (AG), and maltodextrin (MD), as the basis for the formulation of plant-based food products. Methods: The effects of the aqueous phase formulation on the properties of the resulting O/W emulsions were evaluated by a mixture design approach. Volume-weighted mean diameter (D_[4,3]) of the emulsion particles and polydispersity expressed as the difference of D_[4,3]–D_[3,2], apparent viscosity at a shear rate of 200 s^–1 and backscattering at different times associated to the global stability of the emulsions were studied as response variables. A multi-response optimization was carried out and mathematical models were validated. Results: The ternary mixtures of the aqueous phase showed significant antagonism between the three components in all the response variables. The optimal formulation of the aqueous phase for the O/W emulsions obtained after three homogenization cycles was 78% PPC and 22% MD. The properties of the O/W optimal emulsion were according to the ones predicted by the model. Conclusions: The best-formulated emulsion is promising for developing plant-based foods and beverages.

Plants play a key role in the treatment and prevention of diseases since ancient times. Eucalyptus has been traditionally used in the treatment of conditions related to the respiratory system, such as flu, colds, sore throats, bronchitis, as well as neuralgia, and stiffness. Eucalyptus camaldulensis has several phytoconstituents such as ellagitannins endowed with bioactivity, including antioxidant and inhibitory potential on various microorganisms causing foodborne diseases. Tellimagrandin I, pedunculagin, castalagin/vescalagin are among the most representative and have activity against pathogens such asStaphylococcus aureus, Escherichia coli, Listeria monocytogenes, and Bacillus cereus. These antioxidant ellagitannins may have potential application in the food, pharmaceutical, and cosmetic industries. The main industrial uses of E. camaldulensis are related to the production of wood, paper, and charcoal, with its leaves and branches considered by-products from these industrial activities. However, these plant by-products could be used to obtain bioactive compounds for the development of new and improved consumer goods. Therefore, the aim of this work was to review the main ellagitannins of E. camaldulensis and their antioxidant and antibacterial activities in foodborne microorganisms, as well as the relevance that these compounds may have in the food industry and related sectors.