Incorporation of Plant-Based Functional Ingredients for Enhancing Antioxidant Potential in Food Systems-A Review

Nutraceutical and Functional Evaluation of Corn Silk Extract as a Natural Antioxidant in Dairy Dessert Formulations

The increasing consumerism in functional foods has increased the search of nutraceutical ingredients based on natural and renewable sources. One underutilized agriculture by-product, corn silk, is a by-product of the maize (Zea mays) processing process which contains bioactive compounds including flavonoids, phenolic acids, tannins, and vitamins, which have high antioxidant and therapeutic properties. This paper analyzes the nutraceutical potential of the corn silk extract when used in a dairy-based dessert in order to come up with a value-added functional food with improved health value. Optimized aqueous and/or ethanolic methods were used in extracting corn silk in order to recover maximum phenolic compounds. The extract was added to a standardized dairy dessert formulation in different concentrations to determine the effect of the extract on antioxidant activity, physicochemical properties, sensory qualities, and storage stability. Antioxidant activity was measured by known assays like the DPPH radical scavenging assay and ferric reducing antioxidant power (FRAP) and physicochemical characteristics, including pH, viscosity, total solids, and color were measured systematically. It is anticipated that the outcome would show that the antioxidant activity would increase significantly with increasing concentration of corn silk extract, thus it can be used as a functional ingredient. Nevertheless, more incorporation can affect the sensory properties like taste, color and texture, which will require optimization to reach a compromise between healthy and consumer acceptable. It is expected that sensory evaluation through the aid of a structured hedonic scale helps to determine the most acceptable formulation. Further, refrigerated shelf-life studies will determine the stability of microbes and quality of the product with time. This study has brought out the two-fold benefit of improving the nutraceutical quality of dairy desserts along with fostering sustainable use of agro-industrial waste. The results should help to create innovative healthbased dairy products and assist in the inclusion of plant-based bioactive compounds into regular food systems. Finally, the paper highlights that corn silk extract has the potential to be used as a natural antioxidant in functional foods at a relatively low cost.

From Waste to Beauty: Agri-Food By-Products as Sources of Antioxidant Compounds for Cosmeceutical Applications

Agri-food processing generates large quantities of residues that are increasingly recognized as sustainable sources of bioactive ingredients for high-value applications. This narrative review examines agri-food by-products as sources of antioxidant compounds and provides an integrated mechanistic perspective on their applications in skin, oral, and hair care. By highlighting the shared antioxidant mechanisms of action underlying these applications, the review offers a comprehensive framework for understanding the cosmeceutical potential of agri-food-derived bioactive compounds. Peer-reviewed studies published mainly between 2015 and 2026 were considered, focusing on the chemical composition of by-products, green recovery strategies, biological mechanisms, and evidence from in vitro, ex vivo, in vivo, and clinical studies. Fruit and vegetable peels, seeds, skins, pomaces, and other agro-industrial residues contain polyphenols, flavonoids, phenolic acids, tannins, carotenoids, vitamins, lipids, peptides, and polysaccharides with antioxidant, anti-inflammatory, antimicrobial, photoprotective, anti-aging, moisturizing, and pigmentation-modulating properties. These compounds can reduce oxidative stress, support endogenous antioxidant defences, modulate redox-sensitive signaling pathways, attenuate inflammation, preserve extracellular matrix integrity, and improve skin barrier-related outcomes. Green extraction technologies, including ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, pressurized liquid extraction, and natural deep eutectic solvents, enhance their sustainable recovery. Overall, agri-food by-products represent promising resources for circular cosmeceutical innovation, although extract standardization, safety, stability, skin bioavailability, formulation performance, and controlled clinical validation remain essential for translation.

Bioactive Compounds in Plant-Based Meat Analogs: Sources, Functional Roles and Effects on Chemical, Technological and Sensory Quality

This review aims to evaluate recent studies on plant-based meat analogs enriched with bioactive compounds from agro-industrial by-products, highlighting their sources, functional properties, potential effects on chemical, technological and sensory characteristics. Components such as polyphenols, curcuminoids, and carotenoids contribute to health benefits due to their antioxidants’ capacity. These compounds can also interact with proteins, influencing texture and the structural properties of the food matrix. Such interactions may affect the release of bioactive compounds during gastrointestinal digestion and consequently their bioavailability in the human body. Incorporating plant-based sources rich in bioactive compounds into meat analogs markedly enhances their antioxidant capacity and functional properties. Nevertheless, certain technological challenges persist, particularly concerning the thermal stability of these compounds, which can degrade during processing.

An Update on Plant-Based Functional Foods: Nutrition, Sensory, Nutraceutical and Biotechnology Potentials

With the rise of vegan diets and increased reports of lactose intolerance, plant-based diets, including plant-based milk products (PBMP), offer an interesting alternative. In addition, PBMP, as a treasure trove of bioactive compounds, is reported to improve human health by promoting food sustainability, reducing environmental pollution, and supporting an eco-friendly approach. PBMP are milk analogues produced from plant sources, comprising dispersed particles of plant matrices. They are water-soluble extracts of plants formulated to mimic animal milk. A wide range of PBMPs that are convenient, affordable, sustainable, and rich in nutrients are now being developed by the food industry. The current review focuses on the current knowledge in this important area of food technology, with implications for improving nutrition and health. By reviewing the background literature on sources, the subsequent chapter focuses on the sensory and physico-chemical properties. The nutrition and health aspects, coupled with the bioavailability of these fortified milks, are discussed in detail. The biotechnological prospects and current trends form the last section. In summary, these plant-fortified milks are a complete package of health- and nutrition-promoting, environmentally sustainable milk products.

Lignans as Functional Antioxidants in Food Systems: A Review on Its Structural Insights, Extraction Strategies, Mechanisms, and Implications in Food Industrial Applications

Olive Leaf, Thyme and Green Walnut Husk Extracts as Functional Ingredients in Dairy Products: A Review

Oxidative stress and the inflammation associated with it play key roles in the development of many chronic diseases. As alternatives to synthetic antioxidants, plant-derived materials with potential anti-inflammatory and antioxidant properties—such as olive leaves (Olea europaea), thyme (Thymus vulgaris) and green walnut husks (Juglans regia)—have attracted increasing scientific interest. These materials are rich in phenolic compounds, including oleuropein and hydroxytyrosol in olive leaves, thymol and rosmarinic acid in thyme, and ellagitannins and juglone in green walnut husks. Numerous studies have demonstrated the strong antioxidant activity of these extracts using analytical assays such as DPPH, FRAP and ABTS. However, such in vitro antioxidant capacity does not necessarily translate directly into biological efficacy in vivo, as polyphenol stability, release, metabolism and bioavailability may be strongly influenced by interactions with proteins, lipids and other components of dairy matrices. Their incorporation into dairy products has shown promising technological effects, including improved oxidative stability, reduced lipid oxidation, delayed microbial spoilage and potential shelf-life extension. Reported application levels vary substantially among studies and product types, including 0.4–5 % for olive leaf extract in yogurt systems, 0.4–0.8 % for thyme extract in yogurt, 0.1–1 mg/mL for thyme extract in milk systems, 0.5–3 % for olive leaf extract in cheeses, and 100–200 ppm for green walnut husk extract in cream-based products. However, these values should be interpreted cautiously because extract composition, matrix type and units of expression differ among studies. Nevertheless, evidence supporting direct health benefits in humans remains limited, and further in vivo and human intervention studies are needed to confirm their physiological relevance. This review summarizes the polyphenolic profiles of the olive leaf, thyme and green walnut husk extracts, their technological and sensory effects in dairy matrices, and advances in sustainable extraction methods. Overall, the available findings support their potential as natural, clean-label ingredients for innovative dairy products, primarily from a technological and functional formulation perspective.