Detoxification activity of bioactive food compounds against ethanol‐induced injuries and hangover symptoms: A review

Abstract Alcohol drinking is a popular activity among adolescents in many countries, largely due to its pleasant, relaxing effects. As a major concern, ethanol consumption put the drinkers at risk of nutrients' deficiency due to the disordered eating, anorexia, and malabsorption of nutrients. Moreover, alcohol drinking may lead to the development of hangover symptoms including diarrhea, thirsty, fatigue, and oxidative stress. A broad range of functional food components with antioxidant and/or anti‐inflammatory properties including pectin, aloe vera polysaccharides, chito‐oligosaccharides, and other herbal components have been explored due to their detoxification effects against ethanol. The underlying anti‐hangover mechanisms include reducing the intestinal absorption of ethanol or its metabolites, increasing the activity of ethanol metabolizing enzymes, development of fatty acid β‐oxidation in mitochondria, inhibition of inflammatory response, blocking the target receptors of ethanol in the body, and possession of antioxidant activity under the oxidative stress developed by ethanol consumption. Therefore, the development of bioactive food‐based therapeutic formula can assist clinicians and also drinkers in the alleviation of alcohol side effects

Development of new active packaging film made from a soluble soybean polysaccharide incorporated Zataria multiflora Boiss and Mentha pulegium essential oils

An active edible film from soluble soybean polysaccharide (SSPS) incorporated with different concentrations of Zataria multiflora Boiss (ZEO) and Mentha pulegium (MEO) essential oils was developed, and the film’s optical, wettability, thermal, total phenol and antioxidant characteristics were investigated, along with their antimicrobial effectiveness against Staphylococcus aureus, Bacillus cereus, Escherichia coli O157:H7, Pseudomonas aeruginosa and Salmonella typhimurium. The film’s colour became darker and more yellowish and had a lower gloss as the levels of ZEO or MEO were increased. Antioxidant activity of the films was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric-reducing antioxidant power assays. DPPH was reduced in the range of 19.84–74.12% depending on the essential oil type and concentration. Film incorporated with 3% (v/v) ZEO showed the highest DPPH radical scavenging activity and ferric reducing antioxidant power (IC50 = 4188.60 ± 21.73 mg/l and EC50 = 8.86 ± 0.09 mg/ml, respectively), compared with the control and MEO added film. Films containing ZEO were more effective against the tested bacteria than those containing MEO. S. aureus was found to be the most sensitive bacterium to both ZEO or MEO, followed by B. cereus and E. coli. A highest inhibition zone of 387.05 mm2 was observed for S. aureus around the films incorporated with 3% (v/v) ZEO. The total inhibitory zone of 3% (v/v) MEO formulated films was 21.98 for S. typhimurium and 10.15 mm2 for P. aeruginosa. Differential scanning calorimetry (DSC) analysis revealed a single glass transition temperature (Tg) between 16 and 31 °C. The contact angle increased up to 175% and 38% as 3% (v/v) of ZEO or MEO used: it clearly shows that films with ZEO were more hydrophobic than those with MEO. The results showed that these two essential oils could be incorporated into SSPS films for food packaging