Generally, biostimulants improved the antioxidant activity, vitamin C and phenolic contents in fruits as well as the pigment content in leaves of treated compared with non-treated pepper plants grown hydroponically. Thus the application of biostimulants could be considered as a good production strategy for obtaining high yields of nutritionally valuable vegetables with lower impact on the environment.

No abstract

Scientific information on the potential harmful effects of silver nanoparticles (AgNPs) on human health severely lags behind their exponentially growing applications in consumer products. In assessing the toxic risk of AgNP usage, liver, as a detoxifying organ, is particularly important. The aim of this study was to explore the toxicity mechanisms of nano and ionic forms of silver on human hepatoblastoma (HepG2) cells. The results showed that silver ions and citrate-coated AgNPs reduced cell viability in a dose-dependent manner. The IC50 values of silver ions and citrate-coated AgNPs were 0.5 and 50 mg L(-1) , respectively. The LDH leakage and inhibition of albumin synthesis, along with decreased ALT activity, indicated that treatment with either AgNP or Ag ions resulted in membrane damage and reduced the cell function of human liver cells. Evaluation of oxidative stress markers demonstrating depletion of GSH, increased ROS production, and increased SOD activity, indicated that oxidative stress might contribute to the toxicity effects of nano and ionic forms of silver. The observed toxic effect of AgNP on HepG2 cells was substantially weaker than that caused by ionic silver, while the uptake of nano and ionic forms of silver by HepG2 cells was nearly the same. © 2014 Wiley Periodicals, Inc. Environ Toxicol 31: 679-692, 2016.

No abstract

Functional nutrition, which includes the consumption of fruit juices, has become the field of interest for those seeking a healthy lifestyle. Functional nutrition is also of great interest to the food industry, with the aims of improving human health and providing economic prosperity in a sustainable manner. The functional food sector is the most profitable part of the food industry, with a fast-growing market resulting from new sociodemographic trends (e.g., longer life expectancy, higher standard of living, better health care), which often includes sustainable concepts of food production. Therefore, the demand for hurdle technology in the food industry is growing, along with the consumption of minimally processed foods, not only because this approach inactivates microorganisms in food, but because it can also prolong the shelf life of food products. To preserve food products such as fruit juices, the hurdle technology approach often uses non-thermal methods as alternatives to pasteurization, which can cause a decrease in the nutritional value and quality of the food. Non-thermal technologies are often combined with different hurdles, such as antimicrobial additives, thermal treatment, and ultraviolet or pulsed light, to achieve synergistic effects and overall quality improvements in (functional) juices. Hence, hurdle technology could be a promising approach for the preservation of fruit juices due to its efficiency and low impact on juice quality and characteristics, although all processing parameters still require optimization.