Functional beverages based on herbal extracts are highly demanded products due to the presence of bioactives with promising health benefits and interesting and characteristic sensory properties. ...Mediterranean medicinal and aromatic herbs contain a wide range of bioactives (non-volatile polyphenols, volatile terpenes) that are important constituents of herbal extracts and essential oils. The antioxidant capacity and potential health benefits of these bioactives could be associated with their synergistic effects. Therefore, this study aimed to characterize the non-volatile and volatile bioactives of sage (Salvia officinalis L.), wild thyme (Thymus serpyllum L.) and laurel (Laurus nobilis L.) aqueous extracts and their two- and three-component mixtures as well as their antioxidant capacity. The content of total phenols, flavonoids, hydroxycinnamic acids and flavonols was determined spectrophotometrically. Individual polyphenols were analyzed by LC-MS/MS, the volatiles were analyzed by HS-SPME/GC-MS, and the antioxidant capacity was analyzed by ORAC and DPPH assays. The results showed that aqueous extracts of all examined herbs and their mixtures contained a high content of phenolic compounds ranging from 0.97 to 2.79 g L−1 of the sample, among which the most common were flavonols. At the same time, mono- and sesquiterpenes were the main volatiles. All extracts showed high antioxidant capacity, especially L. nobilis (781.62 ± 5.19 μmol TE mL−1 of the sample in the DPPH assay; 1896.10 ± 8.77 μmol TE mL−1 of the sample in the ORAC assay) and the two-component mixture of L. nobilis and T. serpyllum (679.12 ± 5.19 μmol TE mL−1 in the DPPH assay; 1913.38 ± 8.77 μmol TE mL−1 in the ORAC assay). Mixtures of herbal extracts have been shown to possess additive or synergistic effects, consequently contributing to higher antioxidant capacity. Therefore, two-component mixtures of herbal extracts showed promising potential for the production of functional beverages.
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•The functional beveragesare excellent delivering means for nutrients and bioactive molecules.•Use of medicinal and aromatic plants in the production of functional beverages has ...become increasingly popular due to specific content ofstructurally diverse bioactive molecules withnumerous confirmed healthbenefitsand specific sensory properties.•The quality of plant extracts and essential oils depends on quality of raw materials and applied extraction techniques.•Rising consumer demand for natural ingredients provides numerous opportunities for the fortification and development of new categories of functional beverages based on medicinal and aromatic plants.
The functional beverages (FBs) are an important segment of functional food products due to health benefits they provide and their appealing sensory characteristics, suitability and affordability. FBs market offers many opportunities for new product development (nutraceuticals, colorants, plant-based medicines and products) with desirable and effective composition ofnutrients and bioactive molecules (BAMs) aimed to deliver health benefits and improve human well-being. Recently, the use of medicinal and aromatic plants (MAPs) in the production of FBs has become increasingly popular due to specific content of nutrients (amino and fatty acids) and BAMs (volatile and non-volatile) attributed to the biological effects and health benefits. BAMs are stored in leaves, flowers, fruits, seeds, barks and roots, and they mostly include phenolics (phenolic acids, flavonoids, tanins, anthocyanins, lignans and stilbenes), essential oils (EOs), terpenoids, alkaloids, phytosterols and saponins. The aromatic features of MAPs are mainly related to volatile compounds of EOs, but the presence of non-volatile compounds, such as phenolics, also contributes to the specific sensory properties. Phytochemical profiling of plant species containing specific and complex mixtures of BAMs, provides numerous opportunities for the development of new categories of FBs, but also opens new challenges in their isolation using conventional and advanced extraction techniques, as well as determination of potential biological effects. This review summarizes the categories of the most common FBs, BAMs from selected MAPs and their biological effects, extraction techniques suitable for production of plant extracts and EOs, product quality and prediction trends, and several directions towards future research on FBs development strategies.
Since certain constituents are not naturally present in pure fruit juices, incorporating herbal extracts can provide specific sensory properties to the beverages and improve their biopotential. In ...our previous research, it was found that sage (
L.), wild thyme (
L.), and combinations of their extracts had the highest total phenolic content and a unique composition of volatile compounds, which can contribute to the aromatic and antioxidant qualities of functional products. Therefore, this research aimed to investigate the potential of sage and wild thyme extracts, as well as their mixture (wild thyme:sage at 3:1,
/
), to enrich fruit juices (apple, pineapple, and orange). Obtained beverages were evaluated for sensory properties as well as phenolic and headspace composition (UPLC-MS/MS and HS-SPME/GC-MS analysis) and antioxidant capacity (ORAC assay). The incorporation of wild thyme extract in pineapple juice provided the most harmonious flavor and the highest content of volatile compounds (on PDMS/DVB fiber). The orange juice formulations were the most enriched with phenolic and volatile compounds (on DVB/CAR/PDMS fibers). The highest antioxidant capacity was observed in the formulation with orange juice and sage extract (22,925.39 ± 358.43 µM TE). This study demonstrated that enriching fruit juices with sage and wild thyme extracts could create functional beverages with improved sensory and health-promoting properties, providing valuable insights for the food and beverage industry to meet the growing demand of health-conscious consumers for natural and functional products.
Introduction
Intensified hand hygiene measures were recommended for preventing the spread of SARS‐CoV‐2. However, these measures can lead to skin damage and the development of hand eczema, ...particularly among health professionals.
Objectives
This pilot study aimed to evaluate the effects of repeated antiseptic use on healthy skin under controlled conditions and to assess the emollient use.
Methods
Twelve healthy volunteers (nine females, age = 22.3 ± 2.8 years (mean ± SD), Fitzpatrick phototypes II and III) with no skin diseases were recruited. Antiseptic was applied daily for 3 weeks on the volar sides of forearms. Emollient cream was also applied daily. Skin assessments were performed using non‐invasive methods (transepidermal water loss—TEWL, skin hydration, erythema and melanin content).
Results
Prolonged antiseptic use increased TEWL, decreased hydration and elevated erythema and melanin levels. Emollient cream significantly reduced TEWL and improved hydration on antiseptic‐treated sites, and also enhanced hydration on intact skin.
Conclusions
Prolonged use of antiseptics can have adverse effects on the skin, including barrier disruption and inflammation. Emollient showed promise in improving skin hydration and reducing the damage caused by antiseptics. Further research with a larger sample is needed to confirm these findings and assess emollient efficacy during frequent antiseptic use.
This pilot study established a controlled model to assess the impact of prolonged chlorhexidine‐based antiseptic use on skin. Healthy participants underwent a three‐week regimen, revealing that prolonged antiseptic use damaged the skin barrier, with elevated transepidermal water loss and reduced hydration. Topical emollient treatment mitigated damage, suggesting potential protective effects.
The objective of this study was to spectrophotometric determinate the total phenolic, flavonoid, hydroxycinnamic acid, and flavonol content of orange, pineapple, and apple juices fortified with wild ...thyme (Thymus serpyllum L.), Dalmatian sage (Salvia officinalis L.), and wild thyme-Dalmatian sage (3:1, v/v) extracts, and to evaluate their DPPH radical scavenging activity as a contribution to the development of a new functional beverage. The plant extracts addition increased the amount of phenolic compounds in fruit juices and improved their antioxidant properties. The highest concentrations of bioactive compounds and the greatest DPPH radical activity were obtained by adding Dalmatian sage extract to orange juice. Our study provides the novelty of fortifying fruit juices with wild thyme and Dalmatian sage extracts and offers significant potential for the creation of functional beverages. Keywords: Thymus serpyllum L., Salvia officinalis L., phenolic compounds, DPPH, functional beverages, spectrophotometry.
Since certain constituents are not naturally present in pure fruit juices, incorporating herbal extracts can provide specific sensory properties to the beverages and improve their biopotential. In ...our previous research, it was found that sage (Salvia officinalis L.), wild thyme (Thymus serpyllum L.), and combinations of their extracts had the highest total phenolic content and a unique composition of volatile compounds, which can contribute to the aromatic and antioxidant qualities of functional products. Therefore, this research aimed to investigate the potential of sage and wild thyme extracts, as well as their mixture (wild thyme:sage at 3:1, v/v), to enrich fruit juices (apple, pineapple, and orange). Obtained beverages were evaluated for sensory properties as well as phenolic and headspace composition (UPLC-MS/MS and HS-SPME/GC-MS analysis) and antioxidant capacity (ORAC assay). The incorporation of wild thyme extract in pineapple juice provided the most harmonious flavor and the highest content of volatile compounds (on PDMS/DVB fiber). The orange juice formulations were the most enriched with phenolic and volatile compounds (on DVB/CAR/PDMS fibers). The highest antioxidant capacity was observed in the formulation with orange juice and sage extract (22,925.39 ± 358.43 µM TE). This study demonstrated that enriching fruit juices with sage and wild thyme extracts could create functional beverages with improved sensory and health-promoting properties, providing valuable insights for the food and beverage industry to meet the growing demand of health-conscious consumers for natural and functional products.
Kvalitetna priprema budućih pedagoga za odgovaranje na zahtjeve odgojnoobrazovne prakse podrazumijeva stjecanje potrebnih kompetencija u različitim područjima djelovanja. Jedno od tih područja jest ...izuzetno važno i zahtjevno područje suradnje i
partnerskih odnosa s roditeljima. Pedagog je u situaciji da radi izravno s roditeljima, ali i da upućuje druge djelatnike (odgojitelje, učitelje...) kako raditi s roditeljima. U radu se teorijski
razmatraju pitanja važnosti partnerskih odnosa između obitelji i ustanove kao potrebe suvremene prakse. Analizom nastavnih planova i programa obrazovanja budućih pedagoga u
Republici Hrvatskoj, autorice odgovaraju na pitanje postoje li kolegiji obiteljske pedagogije i rada s roditeljima na studijima pedagogije u RH te ih uspoređuju s obzirom na način organiziranja.
