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Drozłowska E, Łopusiewicz Ł, Mężyńska M, Bartkowiak A. Valorization of Flaxseed Oil Cake Residual from Cold-Press Oil Production as a Material for Preparation of Spray-Dried Functional Powders for Food Applications as Emulsion Stabilizers. Biomolecules 2020; 10:E153. [PMID: 31963518 PMCID: PMC7023501 DOI: 10.3390/biom10010153] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 01/14/2020] [Accepted: 01/15/2020] [Indexed: 02/06/2023] Open
Abstract
Flaxseed oil cake extract (residual from cold-press oil production and rich in proteins and polysaccharides) was evaluated as a potential substrate for the preparation of spray-dried powders with emulsifying activity. Three variants of powders were obtained using different spray-drying process inlet temperatures: 160 °C, 180 °C, and 200 °C. The influence of temperature on physicochemical features (water holding capacity, oil binding capacity, water activity, solubility, color, chemical composition, antioxidant activity, and surface morphology) of the powders was estimated. Additionally, the emulsifying activity of the powders and the stability of oil-in-water emulsions prepared with their various content (0.5%, 1%, and 3%) were determined. Results showed that inlet temperature had significant influence on all physicochemical and functional properties of the powders. Increased inlet temperature decreased solubility and antioxidant activity but increased water-holding capacity, oil-binding capacity, and emulsifying activity. The emulsions prepared with the powder obtained at 200 °C showed the highest stability. SEM images showed the production of relatively spherical particles which were folded or wrinkled with a lot of dentures. This study could open a promising pathway for producing natural and plant-based spray-dried powders for food applications as emulsion stabilizers.
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Affiliation(s)
| | - Łukasz Łopusiewicz
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland; (E.D.); (M.M.); (A.B.)
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Wu M, Wang J, Hu J, Li Z, Liu R, Liu Y, Cao Y, Ge Q, Yu H. Effect of typical starch on the rheological properties and NMR characterization of myofibrillar protein gel. J Sci Food Agric 2020; 100:258-267. [PMID: 31512250 DOI: 10.1002/jsfa.10033] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 08/19/2019] [Accepted: 09/03/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Composite gels were individually prepared from 20 g kg-1 myofibrillar protein (MP) imbedded with typical native starch (potato, tapioca, rice or corn starch) in 0.6 mol L-1 NaCl at pH 6.2. The gel strength, water holding capacity, rheological properties and microstructure of the obtained myofibrillar protein-starch composite gels were evaluated. RESULTS Tapioca starch improved (P < 0.05) gel strength and water holding capacity of MP composite gel at 80 °C. Rheological properties of MP-starch composites differed significantly with the addition of different types of native starch. Additionally, the promoting effect of starch on the storage modulus of the composite gels positively correlated with the gelatinization properties of different typical starch. Environmental scanning electron microscopy showed that the filling effect of starch on the composite gel was related to the pasting temperature and particle size of typical starch, with almost no particles forming at 80 °C. Moreover, the addition of starch changed the relaxation peak area and increased the relaxation time in nuclear magnetic resonance tests, which suggested that starch could improve the water holding capacity of MP-starch composite gels. CONCLUSION Different typical native starch has varied impacts on the gel strength, water holding capacity, rheological properties and microstructure of MP gels, indicating the potential and feasibility of these typical native starches as an addition agent to modify the textural properties in comminuted meat products. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Mangang Wu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
- Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou, China
- Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, China
| | - Jiahao Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Juan Hu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Zhikun Li
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Rui Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Yang Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Yan Cao
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Qingfeng Ge
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
- Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou, China
| | - Hai Yu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
- Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou, China
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Calligaris S, Manzocco L, Valoppi F, Comuzzo P, Nicoli MC. Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditions. J Sci Food Agric 2019; 99:7016-7020. [PMID: 31386208 DOI: 10.1002/jsfa.9973] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/25/2018] [Revised: 06/28/2019] [Accepted: 07/31/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Microemulsions have been proposed as delivery systems for different lipophilic substances in transparent water-based systems. The chemical stability of the delivered compounds is a key factor to broaden the application of microemulsions in the food sector. The stability of a model beverage containing a microemulsion delivering β-carotene and lemon oil was tested under increasing light intensity up to 6000 lx at 20 °C. RESULTS The transparent microemulsion resulted physically stable during storage indicating that no coalescence phenomenon occurred. On the contrary, both colour and flavour of the microemulsion degraded as a consequence of limonene and β-carotene oxidation. Kinetic data obtained at increasing light intensity were used to estimate the light dependence of beverage spoilage and the mathematical relationship obtained was used to predict spoilage rate under different light conditions. Finally, a shelf life predictive model was proposed. CONCLUSIONS Transparent microemulsions can be successfully used to deliver flavoured oil and colourants into beverages. However, the photostability of the delivered compounds should be carefully studied to estimate product shelf life. To this aim, the availability of models predicting shelf life as a function of enlightening conditions could largely contribute to speed up the process. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Sonia Calligaris
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Lara Manzocco
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Fabio Valoppi
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
- Helsinki Institute of Sustainability Science, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | - Piergiorgio Comuzzo
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Maria Cristina Nicoli
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
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Phue WH, Liu M, Xu K, Srinivasan D, Ismail A, George S. A Comparative Analysis of Different Grades of Silica Particles and Temperature Variants of Food-Grade Silica Nanoparticles for Their Physicochemical Properties and Effect on Trypsin. J Agric Food Chem 2019; 67:12264-12272. [PMID: 31613615 DOI: 10.1021/acs.jafc.9b03638] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
While silica particles are used extensively in food products, different grades and temperature variants of silica particles have not been compared for their physiochemical and biological properties. Different grades of silica (food-grade nanoparticles (FG-NPs), nonfood-grade nanoparticles (NFG-NPs), and food-grade micron particles (FG-MPs)) and the temperature variants generated by exposing FG-NPs to wet heating, dry heating, and refrigeration were compared for their physicochemical properties and interaction with trypsin. FG-NPs were similar to NFG-NPs and FG-MPs in their elemental composition and amorphous nature but had relatively less branched and ring siloxane groups than the latter ones. There were subtle but noticeable changes in the agglomeration behavior and relative abundance of different silica groups in FG-NPs exposed to food-handling temperatures. Secondary structure and function of trypsin were negatively impacted by FG-NPs and their temperature variants. Silica particles showed a "mixed-type inhibition" of trypsin resulting in partial digestion of bovine serum albumin. In conclusion, our studies showed differences in the surface chemistry of different grades of silica particles and temperature variants of FG-NPs and their negative impact on the structure and function of trypsin.
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Affiliation(s)
- Wut H Phue
- Department of Food Science & Agricultural Chemistry , McGill University , 21111 Lakeshore Road , Sainte-Anne-de-Bellevue , QC H9X 3V9 , Canada
| | - Mengxi Liu
- Department of Food Science & Agricultural Chemistry , McGill University , 21111 Lakeshore Road , Sainte-Anne-de-Bellevue , QC H9X 3V9 , Canada
| | - Ke Xu
- Department of Food Science & Agricultural Chemistry , McGill University , 21111 Lakeshore Road , Sainte-Anne-de-Bellevue , QC H9X 3V9 , Canada
| | - Divya Srinivasan
- Department of Food Science & Agricultural Chemistry , McGill University , 21111 Lakeshore Road , Sainte-Anne-de-Bellevue , QC H9X 3V9 , Canada
| | - Ashraf Ismail
- Department of Food Science & Agricultural Chemistry , McGill University , 21111 Lakeshore Road , Sainte-Anne-de-Bellevue , QC H9X 3V9 , Canada
| | - Saji George
- Department of Food Science & Agricultural Chemistry , McGill University , 21111 Lakeshore Road , Sainte-Anne-de-Bellevue , QC H9X 3V9 , Canada
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Sun Z, Yang X, Liu QS, Li C, Zhou Q, Fiedler H, Liao C, Zhang J, Jiang G. Butylated hydroxyanisole isomers induce distinct adipogenesis in 3T3-L1 cells. J Hazard Mater 2019; 379:120794. [PMID: 31238218 DOI: 10.1016/j.jhazmat.2019.120794] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Revised: 06/15/2019] [Accepted: 06/18/2019] [Indexed: 06/09/2023]
Abstract
Butylated hydroxyanisole (BHA) isomers, as the widely used anthropogenic antioxidants in food, have been revealed to induce endocrine disrupting effects, while the mechanism how BHA isomers regulate the lipogenic differentiation remains to be elucidated. Using 3T3-L1 differentiation model, the effects of BHA isomers, including 2-tert-butyl-4-hydroxyanisole (2-BHA), 3-tert-butyl-4-hydroxyanisole (3-BHA) and their mixture (BHA), on adipogenesis were tested. The results showed that 3-BHA and BHA promoted adipocyte differentiation and enhanced the cellular lipid accumulation through the regulation of the transcriptional and protein levels of the adipogenetic biomarkers, while 2-BHA had no effect. The effective window for 3-BHA induced lipogenesis was the first four days during 3T3-L1 differentiation. BHA isomers showed no binding affinities for peroxisome proliferator activated receptor γ (PPARγ). Instead, the upstream of PPARγ signaling pathway, i.e. the phosphorylation of cAMP-response element binding protein (CREB), upregulation of CAAT/enhancer-binding proteins β (C/EBPβ) and elevated cell proliferation during postconfluent mitosis stage were induced by 3-BHA exposure. Altogether, this study revealed the adipogenic effect of 3-BHA through interference with the upstream events of the PPARγ signaling pathway. The authorized usage of BHA as food additives and its occurrence in human sera can potentially contribute to the incidence of obesity, which is of high concern.
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Affiliation(s)
- Zhendong Sun
- State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Xiaoxi Yang
- State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Qian S Liu
- State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Chuanhai Li
- State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Qunfang Zhou
- State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China; Institute of Environment and Health, Jianghan University, Wuhan 430056, China.
| | - Heidelore Fiedler
- Örebro University, School of Science and Technology, MTM Research Centre, SE-701 82 Örebro, Sweden; UN Environment (UNEP), Chemicals Branch, CH-1219 Châtelaine GE, Switzerland
| | - Chunyang Liao
- State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Jianqing Zhang
- Department of POPs Lab, Shenzhen Center for Disease Control and Prevention, Shenzhen 518055, China
| | - Guibin Jiang
- State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
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Jing Y, Li X, Hu X, Ma Z, Liu L, Ma X. Effect of buckwheat extracts on acrylamide formation and the quality of bread. J Sci Food Agric 2019; 99:6482-6489. [PMID: 31294827 DOI: 10.1002/jsfa.9927] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2019] [Revised: 06/20/2019] [Accepted: 07/08/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND The presence of acrylamide in food has attracted wide attention and has raised concerns due to its potential toxic and carcinogenic effects. The phenolic compounds in buckwheat display strong antioxidant activity, which may affect the acrylamide levels. The aims of this study were to evaluate the effect of buckwheat extracts on acrylamide formation and the quality of the bread, and to investigate possible inhibitory mechanisms. RESULTS The extracts from Tartary buckwheat seeds, Tartary buckwheat sprouts, common buckwheat seeds, and common buckwheat sprouts reduced acrylamide level in bread by 23.5, 27.3, 17.0, and 16.7%, respectively. In addition, all four buckwheat extracts significantly (P < 0.05) reduced acrylamide levels in the asparagine / glucose system. There were significant positive correlations between total phenolic compound content, the antioxidant activity of the extracts, and the reduction in the acrylamide level. Evaluation of the organoleptic and textural properties indicated that the addition of the extracts did not significantly affect the crust color, aroma, taste, crumb appearance, and hardness of the bread. CONCLUSION This study showed that proper use of buckwheat extracts can reduce acrylamide levels in bread without having a significant impact on their properties. The study also revealed that a possible acrylamide formation inhibitory mechanism involved the Maillard reaction through the asparagine / glucose pathway. The study also provided useful information for the further application of buckwheat in improving food safety. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Yuchun Jing
- Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Xiaoping Li
- Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Xinzhong Hu
- Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Zhen Ma
- Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Liu Liu
- Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Xia Ma
- Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
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Blevins LK, Crawford RB, Bach A, Rizzo MD, Zhou J, Henriquez JE, Khan DMIO, Sermet S, Arnold LL, Pennington KL, Souza NP, Cohen SM, Kaminski NE. Evaluation of immunologic and intestinal effects in rats administered an E 171-containing diet, a food grade titanium dioxide (TiO 2). Food Chem Toxicol 2019; 133:110793. [PMID: 31473338 PMCID: PMC6775638 DOI: 10.1016/j.fct.2019.110793] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 08/22/2019] [Accepted: 08/24/2019] [Indexed: 12/13/2022]
Abstract
The toxicity of dietary E 171, a food grade titanium dioxide was evaluated. A recent study reported rats receiving E 171 in water developed inflammation and aberrant crypt foci (ACF) in the gastrointestinal tract. Here, rats received food containing E 171 (7 or 100 days). The 100-day study included feeding E 171 after dimethylhydrazine (DMH) or vehicle only pretreatment. Food consumption was similar between treatment groups with maximum total cumulative E 171 exposure being 2617 mg/kg in 7 days and 29,400 mg/kg in 100 days. No differences were observed due to E 171 in the percentage of dendritic, CD4+ T or Treg cells within Peyer's patches or the periphery, or in cytokine production in plasma, sections of jejunum, and colon in 7- or 100-day E 171 alone fed rats. Differences were observed for IL-17A in colon (400 ppm E 171 + DMH) and IL-12p70 in plasma (40 ppm E 171 + DMH). E 171 had no effect on histopathologic evaluations of small and large intestines, liver, spleen, lungs, or testes, and no effects on ACF, goblet cell numbers, or colonic gland length. Dietary E 171 administration (7- or 100-day), even at high doses, produced no effect on the immune parameters or tissue morphology.
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Affiliation(s)
- Lance K Blevins
- Institute for Integrative Toxicology, Michigan State University, East Lansing, MI, USA
| | - Robert B Crawford
- Institute for Integrative Toxicology, Michigan State University, East Lansing, MI, USA
| | - Anthony Bach
- Institute for Integrative Toxicology, Michigan State University, East Lansing, MI, USA; Center for Research on Ingredient Safety, Michigan State University, East Lansing, MI, USA
| | - Michael D Rizzo
- Institute for Integrative Toxicology, Michigan State University, East Lansing, MI, USA; Cell and Molecular Biology Program, Michigan State University, East Lansing, MI, USA
| | - Jiajun Zhou
- Institute for Integrative Toxicology, Michigan State University, East Lansing, MI, USA; Department of Microbiology & Molecular Genetics, Michigan State University, East Lansing, MI, USA
| | - Joseph E Henriquez
- Institute for Integrative Toxicology, Michigan State University, East Lansing, MI, USA; Department of Pharmacology and Toxicology, Michigan State University, East Lansing, MI, USA
| | - D M Isha Olive Khan
- Institute for Integrative Toxicology, Michigan State University, East Lansing, MI, USA; Department of Pharmacology and Toxicology, Michigan State University, East Lansing, MI, USA
| | - Sera Sermet
- Institute for Integrative Toxicology, Michigan State University, East Lansing, MI, USA
| | - Lora L Arnold
- University of Nebraska Medical Center, Omaha, NE, USA
| | | | | | - Samuel M Cohen
- University of Nebraska Medical Center, Omaha, NE, USA; Havlik-Wall Professor of Oncology, USA
| | - Norbert E Kaminski
- Institute for Integrative Toxicology, Michigan State University, East Lansing, MI, USA; Center for Research on Ingredient Safety, Michigan State University, East Lansing, MI, USA; Department of Pharmacology and Toxicology, Michigan State University, East Lansing, MI, USA.
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Du Z, Li Q, Li J, Su E, Liu X, Wan Z, Yang X. Self-Assembled Egg Yolk Peptide Micellar Nanoparticles as a Versatile Emulsifier for Food-Grade Oil-in-Water Pickering Nanoemulsions. J Agric Food Chem 2019; 67:11728-11740. [PMID: 31525998 DOI: 10.1021/acs.jafc.9b04595] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Pickering emulsions stabilized by food-grade particles have garnered increasing interest in recent years due to their promising applications in biorelated fields such as foods, cosmetics, and drug delivery. However, it remains a big challenge to formulate nanoscale Pickering emulsions from these edible particles. Herein we show that a new Pickering nanoemulsion that is stable, monodisperse, and controllable can be produced by employing the spherical micellar nanoparticles (EYPNs), self-assembled from the food-derived, amphiphilic egg yolk peptides, as an edible particulate emulsifier. As natural peptide-based nanoparticles, the EYPNs have a small particle size, intermediate wettability, high surface activity, and deformability at the interface, which enable the formation of stable Pickering nanodroplets with a mean dynamic light scattering diameter below 200 nm and a polydispersity index below 0.2. This nanoparticle system is versatile for different oil phases with various polarities and demonstrates the easy control of nanodroplet size through tuning the microfluidization conditions or the ratio of EYPNs to oil phase. These food-grade Pickering nanoemulsions, obtained when the internal phase is an edible vegetable oil, have superior stability during long-term storage and spray-drying based on the irreversible and compact adsorption of intact EYPNs at the nanodroplet surface. This is the first finding of a natural edible nano-Pickering emulsifier that can be used solely to make stable food Pickering nanoemulsions with the qualities of simplicity, versatility, low cost, and the possibility of controllable and mass production, which make them viable for many sustainable applications.
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Affiliation(s)
- Zhenya Du
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , People's Republic of China
| | - Qing Li
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , People's Republic of China
| | - Junguang Li
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control , Zhengzhou University of Light Industry , Zhengzhou 450002 , People's Republic of China
| | - Enyi Su
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , People's Republic of China
| | - Xiao Liu
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , People's Republic of China
- Laboratory of Physics and Physical Chemistry of Foods , Wageningen University , Bornse Weilanden 9 , 6708WG Wageningen , The Netherlands
| | - Zhili Wan
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , People's Republic of China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) , Guangzhou 510640 , People's Republic of China
| | - Xiaoquan Yang
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , People's Republic of China
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Abstract
Succinylation can improve the thermal stability of various proteins. In this study, succinylated egg white protein (SEWP) samples with different succinylation degrees were prepared by adding various succinic anhydride additives to egg white protein (EWP). The thermal stability of SEWP and the conformational structure under various succinylation degrees were investigated. With the increase in succinylation degree, the turbidity of heated SEWP solution (90 °C for 30 min) markedly declined. The heated SEWP solution with high succinylation degree (37.63%, 66.57%, and 72.37%) was transparent. Moreover, the result of differential scanning calorimetry confirmed that the thermal stability of succinylated EWP increased. The results of intrinsic fluorescence spectra and Fourier-transform infrared spectroscopy illustrate that succinylation changed the conformational structure of EWP. Succinylation increased the electrostatic repulsion and decreased the surface hydrophobicity, and it changed the aggregation morphology of EWP. Cross-linked spherical aggregates of low succinylation degree transformed to thready aggregates of a high succinylation degree. Thus, succinylation improved the thermal stability of EWP.
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Affiliation(s)
- Dabo He
- College of Food Science and Engineering, Beijing University of Agriculture, 7 Beinong Lu, Changping District, Beijing 102206, China.
| | - Ying Lv
- College of Food Science and Engineering, Beijing University of Agriculture, 7 Beinong Lu, Changping District, Beijing 102206, China.
| | - Qigen Tong
- College of Food Science and Engineering, Beijing University of Agriculture, 7 Beinong Lu, Changping District, Beijing 102206, China.
- Beijing Engineering Research Center of Egg Safety Production and Processing, Beijing 100094, China.
- Beijing Laboratory for Food Quality and Safety, Beijing 100022, China.
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Hirvonen J, Liljavirta J, Saarinen MT, Lehtinen MJ, Ahonen I, Nurminen P. Effect of Phytase on in Vitro Hydrolysis of Phytate and the Formation of myo-Inositol Phosphate Esters in Various Feed Materials. J Agric Food Chem 2019; 67:11396-11402. [PMID: 31537068 DOI: 10.1021/acs.jafc.9b03919] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Phytase is commonly used as a feed enzyme in monogastric animals to increase the bioavailability of phytate phosphorus and other nutrients. The accumulation of myo-inositol phosphate intermediates during phytate degradation in various segments of the gastrointestinal tract (GIT) is poorly understood. The aim of this study was to determine the efficacy of Buttiauxella spp. phytase in degrading the phytate in corn, soybean meal, and complete corn-soybean meal diet to myo-inositol phosphate esters (IP1-IP5) and completely dephosphorylated myo-inositol rings using an in vitro model of the poultry upper GIT. Our results show that the phytase hydrolyzes phytate efficiently to small IP esters, whereas the myo-inositol level remains constant between control and phytase treatments. Although the in vitro digestion model does not incorporate all factors that govern phytate hydrolysis, it is a valuable tool for evaluating phytase efficacy at various enzyme doses and with different feed ingredients.
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Affiliation(s)
- Johanna Hirvonen
- DuPont Nutrition & Biosciences, Global Health & Nutrition Science, Danisco Sweeteners Oy , 02460 Kantvik , Finland
| | - Jenni Liljavirta
- DuPont Nutrition & Biosciences, Global Health & Nutrition Science, Danisco Sweeteners Oy , 02460 Kantvik , Finland
| | - Markku T Saarinen
- DuPont Nutrition & Biosciences, Global Health & Nutrition Science, Danisco Sweeteners Oy , 02460 Kantvik , Finland
| | - Markus J Lehtinen
- DuPont Nutrition & Biosciences, Global Health & Nutrition Science, Danisco Sweeteners Oy , 02460 Kantvik , Finland
| | | | - Päivi Nurminen
- DuPont Nutrition & Biosciences, Global Health & Nutrition Science, Danisco Sweeteners Oy , 02460 Kantvik , Finland
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Hentati F, Barkallah M, Ben Atitallah A, Dammak M, Louati I, Pierre G, Fendri I, Attia H, Michaud P, Abdelkafi S. Quality Characteristics and Functional and Antioxidant Capacities of Algae-Fortified Fish Burgers Prepared from Common Barbel ( Barbus barbus). Biomed Res Int 2019; 2019:2907542. [PMID: 31687385 PMCID: PMC6811799 DOI: 10.1155/2019/2907542] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 07/04/2019] [Accepted: 07/16/2019] [Indexed: 12/02/2022]
Abstract
INTRODUCTION Algae have been used as natural ingredients to produce new canned fish burgers prepared from minced flesh of common barbel. In this research, the impact of the addition of Cystoseira compressa and Jania adhaerens at concentrations of 0.5, 1, and 1.5% w/v on the texture and sensory characteristics of fish burgers were investigated. RESULTS Compared to controls, fish burgers containing 1% algae had better texture and sensory properties (P < 0.05). Also, these burger formulations had higher water and oil holding capacities as well as swelling ability, due to the important polysaccharides and dietary fibers contents of algae. In addition, algae-supplemented burgers were characterized as having low L⁎, a⁎, and b⁎ values, which made the color appear to be paler. Thanks to their high richness in pigments (chlorophylls and carotenoids) and polysaccharides, algae considerably enhance the antioxidant activities of the new ready-to-eat fish burgers. So, Cystoseira compressa and Jania adhaerens could be used as nutritious additives to produce new fish-based products.
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Affiliation(s)
- Faiez Hentati
- Unité de Biotechnologie des Algues, Biological Engineering Department, National Engineering School of Sfax, University of Sfax, 3038 Sfax, Tunisia
- Université Clermont Auvergne, CNRS, SIGMA Clermont, Institut Pascal, F-63000 Clermont-Ferrand, France
| | - Mohamed Barkallah
- Unité de Biotechnologie des Algues, Biological Engineering Department, National Engineering School of Sfax, University of Sfax, 3038 Sfax, Tunisia
| | - Ali Ben Atitallah
- Unité de Biotechnologie des Algues, Biological Engineering Department, National Engineering School of Sfax, University of Sfax, 3038 Sfax, Tunisia
| | - Mouna Dammak
- Unité de Biotechnologie des Algues, Biological Engineering Department, National Engineering School of Sfax, University of Sfax, 3038 Sfax, Tunisia
| | - Ibtihel Louati
- Laboratoire de Génie Enzymatique et de Microbiologie, University of Sfax, National Engineering School of Sfax, B.P. 1173-3038 Sfax, Tunisia
| | - Guillaume Pierre
- Université Clermont Auvergne, CNRS, SIGMA Clermont, Institut Pascal, F-63000 Clermont-Ferrand, France
| | - Imen Fendri
- Laboratory of Plant Biotechnology Applied to the Improvement of Cultures, Faculty of Sciences of Sfax, B.P. 1171, No. 3000, University of Sfax, 3029 Sfax, Tunisia
| | - Hamadi Attia
- Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, 3038 Sfax, Tunisia
| | - Philippe Michaud
- Université Clermont Auvergne, CNRS, SIGMA Clermont, Institut Pascal, F-63000 Clermont-Ferrand, France
| | - Slim Abdelkafi
- Unité de Biotechnologie des Algues, Biological Engineering Department, National Engineering School of Sfax, University of Sfax, 3038 Sfax, Tunisia
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Patel BK, Sepay N, Mahapatra A. Curious Results in the Prospective Binding Interactions of the Food Additive Tartrazine with β-Lactoglobulin. Langmuir 2019; 35:11579-11589. [PMID: 31385703 DOI: 10.1021/acs.langmuir.9b01242] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The detailed characterizations of the binding interactions between food additive tartrazine (TZ) and β-lactoglobulin (β-LG) have been investigated through spectroscopic techniques combined with a molecular modeling study. A series of analyses, such as hyperchromic change in the UV-visible spectra, temperature-dependent quenching constant, time-resolved fluorescence, and Rayleigh scattering measurements, show that quenching of β-LG proceeds by a static quenching mechanism. TZ specifically binds with β-LG in a stoichiometry ratio of 1:1, and the observed binding constants (104, K) are 7.64, 9.13, 9.72, and 10.79 at 293, 298, 303, and 308 K, respectively. However, the curious results of binding constants (K) with temperature, encountered in the static quenching, have been well explained on the basis of Le Chatelier's principle. Thermodynamic data and pH-dependent studies along with the surface hydrophobicity binding displacement assay reveal that the durable mode of binding is chiefly entropy-driven, revealing noteworthy interactions of such ionic molecules with the hydrophobic part of β-LG. The modulation of protein conformation has been investigated through steady-state absorption spectroscopy, synchronous emission spectroscopy, circular dichroism, and dynamic light scattering studies. TZ acts as a potential inhibitor in fibrillogenesis. Furthermore, the molecular docking study offers accurate insights about the binding of TZ with β-LG, in consistence with the experimental results. This study would be helpful in pharmaceutical, food, and industrial engineering chemistry research.
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Affiliation(s)
- Biman Kumar Patel
- Department of Chemistry , Jadavpur University , Kolkata 700 032 , India
| | - Nayim Sepay
- Department of Chemistry , Jadavpur University , Kolkata 700 032 , India
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Lu X, Zhong R, Sun H, Zheng B, Chen L, Miao S, Liang P. Inhibition Effect of Triglyceride Accumulation by Large Yellow Croaker Roe DHA-PC in HepG2 Cells. Mar Drugs 2019; 17:md17090485. [PMID: 31438457 PMCID: PMC6780795 DOI: 10.3390/md17090485] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Revised: 08/08/2019] [Accepted: 08/14/2019] [Indexed: 02/07/2023] Open
Abstract
The phospholipids (PLs) of large yellow croaker (Pseudosciaena crocea, P. crocea) roe contain a high level of polyunsaturated fatty acids, especially docosahexaenoic acid (DHA), which can lower blood lipid levels. In previous research, PLs of P. crocea roe were found able to regulate the accumulation of triglycerides. However, none of these involve the function of DHA-containing phosphatidylcholine (DHA-PC), which is the main component of PLs derived from P. crocea roe. The function by which DHA-PC from P. crocea roe exerts its effects has not yet been clarified. Herein, we used purified DHA-PC and oleic acid (OA) induced HepG2 cells to establish a high-fat model, and the cell activity and intracellular lipid levels were then measured. The mRNA and protein expression of Fatty Acid Synthase (FAS), Carnitine Palmitoyl Transferase 1A (CPT1A) and Peroxisome Proliferator-Activated Receptor α (PPARα) in HepG2 cells were detected via RT-qPCR and western blot as well. It was found that DHA-PC can significantly regulate triglyceride accumulation in HepG2 cells, the effect of which was related to the activation of PPARα receptor activity, upregulation of CPT1A, and downregulation of FAS expression. These results can improve the understanding of the biofunction of hyperlipidemia mediated by DHA-PC from P. crocea roe, as well as provide a theoretical basis for the utilization of DHA-PC from P. crocea roe as a functional food additive.
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Affiliation(s)
- Xiaodan Lu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Rongbin Zhong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - He Sun
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Lijiao Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Song Miao
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland
| | - Peng Liang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
- Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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Chen M, Zhu J, Kang J, Lai X, Gao Y, Gan H, Yang F. Exploration in the Mechanism of Action of Licorice by Network Pharmacology. Molecules 2019; 24:molecules24162959. [PMID: 31443210 PMCID: PMC6720938 DOI: 10.3390/molecules24162959] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 08/11/2019] [Accepted: 08/13/2019] [Indexed: 12/16/2022] Open
Abstract
Licorice is a popular sweetener and a thirst quencher in many food products particularly in Europe and the Middle East and also one of the oldest and most frequently used herbs in traditional Chinese medicine. As a wide application of food additive, it is necessary to clarify bioactive chemical ingredients and the mechanism of action of licorice. In this study, a network pharmacology approach that integrated drug-likeness evaluation, structural similarity analysis, target identification, network analysis, and KEGG pathway analysis was established to elucidate the potential molecular mechanism of licorice. First, we collected and evaluated structural information of 282 compounds in licorice and found 181 compounds that met oral drug rules. Then, structural similarity analysis with known ligands of targets in the ChEMBL database (similarity threshold = 0.8) was applied to the initial target identification, which found 63 compounds in licorice had 86 multi-targets. Further, molecular docking was performed to study their binding modes and interactions, which screened out 49 targets. Finally, 17 enriched KEGG pathways (p < 0.01) of licorice were obtained, exhibiting a variety of biological activities. Overall, this study provided a feasible and accurate approach to explore the safe and effective application of licorice as a food additive and herb medicine.
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Affiliation(s)
- Meimei Chen
- College of Traditional Chinese Medicine, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, China.
| | - Jingru Zhu
- College of Traditional Chinese Medicine, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, China
| | - Jie Kang
- College of Traditional Chinese Medicine, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, China
| | - Xinmei Lai
- College of Traditional Chinese Medicine, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, China
| | - Yuxing Gao
- College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China
| | - Huijuan Gan
- College of Traditional Chinese Medicine, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, China.
| | - Fafu Yang
- College of Chemistry and Materials Science, Fujian Normal University, Fuzhou 350007, China.
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Huang L, Ding B, Zhang H, Kong B, Xiong YL. Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts. J Sci Food Agric 2019; 99:4739-4747. [PMID: 30924943 DOI: 10.1002/jsfa.9716] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2019] [Revised: 03/23/2019] [Accepted: 03/25/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Oxidation is a major reason for nutritional and quality loss of dumplings during frozen storage. The addition of spice extracts in frozen dumplings may limit and inhibit oxidative impairments. In this study, the antioxidant effects of clove extract (CE) and rosemary extract (RE) and their influence on sensory and quality attributes of the meat-based filler in frozen pork dumplings stored at -18 °C were investigated. RESULTS CE and RE significantly suppressed lipid and protein oxidation in terms of thiobarbituric acid-reactive substances and protein carbonyls (P < 0.05) formation. During frozen storage up to 180 days, the dumpling samples with antioxidants had a significantly higher breaking strength and lower cooking loss (P < 0.05) compared with the control, and the effect of RE was stronger than that of CE. Sodium dodecylsulfate polyacrylamide gel electrophoresis showed that samples with antioxidants had reduced protein crosslinking, hence less aggregation. Differential scanning calorimetry analysis proved that the dumplings with antioxidants during storage had a higher thermal stability than those of the control. Based on dynamic rheological testing, the addition of RE to dumpling fillers was more effective in enhancing the gelling capacity of myofibrillar protein compared to the control. Sensory panel results confirmed significant positive effects of both spice extracts on oxidative stability (reduced rancidity) and palatability (texture and juiciness) of dumplings. CONCLUSION The addition of phenolic-rich CE and RE in dumpling processing is an excellent approach for the inhibition of sensory and quality deterioration associated with oxidation during frozen storage. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Li Huang
- College of Biological and Environmental Engineering, Binzhou University, Binzhou, China
| | - Bo Ding
- College of Biological and Environmental Engineering, Binzhou University, Binzhou, China
| | - Huan Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Youling L Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY, USA
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66
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Xu N, Shanbhag AG, Li B, Angkuratipakorn T, Decker EA. Impact of Phospholipid-Tocopherol Combinations and Enzyme-Modified Lecithin on the Oxidative Stability of Bulk Oil. J Agric Food Chem 2019; 67:7954-7960. [PMID: 31199635 DOI: 10.1021/acs.jafc.9b02520] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Phosphatidylethanolamine (PE) and phosphatidylserine (PS) have been shown to increase the antioxidant activity of α-tocopherol. This study investigated the ability of PE or PS to increase the antioxidant activity of different tocopherol homologues in bulk oil. In addition, the ability of a phospholipase-D-modified lecithin (high in PE) to increase the activity of α-tocopherol was determined. Results showed that PE was much more effective than PS at increasing the activity of the tocopherol homologues. The combination of mixed tocopherols with PE presented the greatest increase in antioxidant activity, with hydroperoxides and hexanal lag phases increasing 54 and 53 days compared to the mixed tocopherols alone. Phospholipase-D-modified lecithin increased the antioxidant activity of α-tocopherol in stripped bulk oil as well as a commercially refined oil with no added tocopherols. The study indicates that PE is a powerful tool to increase the antioxidant activity of tocopherols in bulk oil and that modification of lecithin to increase the PE concentration could be a commercially viable option to functionalize lecithin, so that its ability to inhibit lipid oxidation increases in bulk oils.
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Affiliation(s)
- Na Xu
- Department of Food Science and Engineering , Jilin University , Changchun , Jilin 130062 , People's Republic of China
| | - Anuj G Shanbhag
- Department of Food Science , University of Massachusetts Amherst , Amherst , Massachusetts 01003 , United States
| | - Bo Li
- Department of Food Quality and Safety , China Pharmaceutical University , Nanjing , Jiangsu 211198 , People's Republic of China
| | - Thamonwan Angkuratipakorn
- Department of Chemistry, Faculty of Science and Technology , Thammasat University Klong Luang , Pathum Thani 12120 , Thailand
| | - Eric A Decker
- Department of Food Science , University of Massachusetts Amherst , Amherst , Massachusetts 01003 , United States
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Taheri A, Jafari SM. Gum-based nanocarriers for the protection and delivery of food bioactive compounds. Adv Colloid Interface Sci 2019; 269:277-295. [PMID: 31132673 DOI: 10.1016/j.cis.2019.04.009] [Citation(s) in RCA: 77] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 04/09/2019] [Accepted: 04/24/2019] [Indexed: 11/28/2022]
Abstract
Gums, which for the most part are water-soluble polysaccharides, can interact with water to form viscous solutions, emulsions or gels. Their desirable properties, such as flexibility, biocompatibility, biodegradability, availability of reactive sites for molecular interactions and ease of use have led to their extremely large and broad applications in formation of nanostructures (nanoemulsions, nanoparticles, nanocomplexes, and nanofibers) and have already served as important wall materials for a variety of nano encapsulated food ingredients including flavoring agents, vitamins, minerals and essential fatty acids. The most common gums used in nano encapsulation systems include Arabic gum, carrageenan, xanthan, tragacanth plus some new sources of non-traditional gums, such as cress seed gum and Persian/or Angum gum identified as potential building blocks for nanostructured systems. New preparation techniques and sources of non-traditional gums are still being examined for commercialization in the food nanotechnology area as low-cost and reproducible sources. In this study, different nanostructures of gums and their preparation methods have been discussed along with a review of gum nanostructure applications for various food bioactive ingredients.
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Affiliation(s)
- Afsaneh Taheri
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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68
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Kong L, Chen R, Wang X, Zhao CX, Chen Q, Hai M, Chen D, Yang Z, Weitz DA. Controlled co-precipitation of biocompatible colorant-loaded nanoparticles by microfluidics for natural color drinks. Lab Chip 2019; 19:2089-2095. [PMID: 31111136 DOI: 10.1039/c9lc00240e] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Natural colorants, which impart a vivid color to food and add additional health benefits, are favored over synthetic colorants; however, their applications are limited by their low solubility in water and low stability. Here, we develop a versatile microfluidic strategy to incorporate natural colorants in shellac nanoparticles with controlled physicochemical properties. The rapid mixing in the microfluidic channels ensures that the mixing time is shorter than the aggregation time, thus providing control over the co-precipitation of the colorant and the polymer. By introducing molecular interactions, colorant nanoaggregates are efficiently embedded in the polymer matrix, forming hierarchical colorant-loaded nanoparticles. The colorant-loaded nanoparticles dispersed in water are transparent and stable over a wide pH range and their polymer matrix also provides a favorable microenvironment that greatly improves the shelf life of the colorants. The improved solubility, stability and bioavailability of the natural colorants suggest that shellac nanoparticles are ideal carriers and the stable, transparent dispersions of biocompatible colorant-loaded nanoparticles in water are well-suited for the development of functional foods, such as natural color drinks.
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Affiliation(s)
- Linlin Kong
- Institute of Process Equipment, College of Energy Engineering, Zhejiang University, Zheda Road No. 38, Hangzhou, 310027, China.
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Maurya VK, Aggarwal M. A phase inversion based nanoemulsion fabrication process to encapsulate vitamin D3 for food applications. J Steroid Biochem Mol Biol 2019; 190:88-98. [PMID: 30923018 DOI: 10.1016/j.jsbmb.2019.03.021] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/12/2019] [Revised: 03/22/2019] [Accepted: 03/24/2019] [Indexed: 11/19/2022]
Abstract
A phase inversion based nanoemulsion fabrication process was developed to encapsulate vitamin D3 by blending caprylic-/capric triglyceride (CCTG), Leciva S70, Kolliphor® HS 15, vitamin D3 and aqueous phase (sodium chloride solution). In order to find out nanoparticle formation zone (NFZ), a ternary diagram was plotted with 41 possible combinations of three components CCTG, Kolliphor® HS 15 and aqueous phase. Out of forty one, only twelve combinations resulted in formation of stable nanoemulsion where the composition varied between 10%-40% (v/v), 10%-25% (v/v) and 35%-80% (v/v) for Kolliphor, CCTG and water respectively. Further, these 12 nanoemulsions were investigated for their particle size, zeta potential, emulsion stability, encapsulation efficiency and release kinetics (simulated digestion) of vitamin D. The nanoemulsion (NE-20) fabricated with 30% (v/v) Kolliphor, 20% (v/v) CCTG and 50% (v/v) aqueous phase was found to be the most suitable with respected to zeta potential, emulsion stability and encapsulation efficiency and also demonstrated high bioavailability of vitamin D as compared to other combinations and hence was selected for further physiochemical studies. The selected nanoemulsion was also investigated for particle size and zeta potential and stability of vitamin D3 retention under different environmental stress conditions (i) temperature and humidity: (a) accelerated condition: 45 ± 2 °C and RH 75 ± 5%, (b) ambient condition: 25 ± 3 °C and RH 65 ± 5% and (c) refrigerated condition: 6 ± 2 °C and RH 55 ± 5% (ii) pH (3-7) under refrigerated condition and (iii) ionic strength: NaCl concentration (0 mM, 250 mM, 500 mM and 750 mM) under crefrigerated condition. Fourier transform infrared spectroscopy and High Perfomance Liquid Chromatograpy technique were used to study physico-chemical stability of encapsulated vitamin D3 in the developed nanoemulsion. The sensory evaluation also indicated the acceptability of the selected nanoemulsion the purpose of fortification for beverages.
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Affiliation(s)
- Vaibhav Kumar Maurya
- Dept. of Basic and Applied Science, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India
| | - Manjeet Aggarwal
- Dept. of Basic and Applied Science, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India.
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Alzate-Arbeláez AF, Dorta E, López-Alarcón C, Cortés FB, Rojano BA. Immobilization of Andean berry (Vaccinium meridionale) polyphenols on nanocellulose isolated from banana residues: A natural food additive with antioxidant properties. Food Chem 2019; 294:503-517. [PMID: 31126493 DOI: 10.1016/j.foodchem.2019.05.085] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Revised: 04/05/2019] [Accepted: 05/10/2019] [Indexed: 12/20/2022]
Abstract
Nanocellulose obtained from banana rachis (NCBR) was loaded (through simple impregnation) with a polyphenolic-rich extract (PRE) of Andean berries (Vaccinium meridionale). The adsorption/desorption of polyphenols onto NCBR and the thermal stability and antioxidant activity of the polyphenolic-NCBR nanocomplex (NCX) was studied. Thermodynamic properties (ΔH°ads, ΔS°ads and ΔG°ads) showed that polyphenols interact with NCBR by physisorption through a spontaneous and exothermic process. The NCX kept the original color of PRE (magenta) and released polyphenols in aqueous medium (80% of phenolic compounds in the first hour and 50% of anthocyanins in the first few minutes). The NCX showed high antioxidant activity, as evidenced by traditional assays, and inhibited the peroxyl radicals mediated oxidation of a tryptophan-containing peptide. Additionally, NCX inhibited lipid peroxidation in an emulsified system of Sacha inchi oil exposed to accelerated oxidative conditions. In conclusion, the NCX showed good properties as an antioxidant with potential use as a food additive.
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Affiliation(s)
- Andrés Felipe Alzate-Arbeláez
- Escuela de Química, Facultad de Ciencias, Universidad Nacional de Colombia-Sede Medellín, Carrera 65 # 59A-110, Medellín 050034, Colombia.
| | - Eva Dorta
- Departamento de Química Física, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Av Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile.
| | - Camilo López-Alarcón
- Departamento de Química Física, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Av Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile.
| | - Farid B Cortés
- Grupo de Fenómenos de Superficie, Michael Polanyi, Departamento de Procesos y Energía, Facultad de Minas,Universidad Nacional de Colombia, Cra 80 # 65-223, Medellín 050034, Colombia.
| | - Benjamín A Rojano
- Escuela de Química, Facultad de Ciencias, Universidad Nacional de Colombia-Sede Medellín, Carrera 65 # 59A-110, Medellín 050034, Colombia.
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Alcalde-Eon C, Pérez-Mestre C, Ferreras-Charro R, Rivero FJ, Heredia FJ, Escribano-Bailón MT. Addition of Mannoproteins and/or Seeds during Winemaking and Their Effects on Pigment Composition and Color Stability. J Agric Food Chem 2019; 67:4031-4042. [PMID: 30892885 DOI: 10.1021/acs.jafc.8b06922] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The increase of temperature can cause a decoupling of sugar and anthocyanin accumulation in grapes, leading to wines poor in color. Different enological techniques are nowadays under study to overcome this problem. Among them, the present study has evaluated the color and pigment composition modifications caused by the addition during Syrah winemaking of either Pedro Ximénez seeds (intended to increase chemical stability) or/and two different mannoproteins (color-protective and astringency-modulator) to increase colloidal stability. Color and pigment composition modifications were assessed from CIELAB color parameters and from HPLC-DAD-MS n results before and after cold-treatment (used to force colloidal instability). The addition of both seeds and mannoproteins increased color stability against cold and, additionally, against SO2-bleaching in the case of mannoproteins. However, the initial pigment composition and color of the samples were differently affected by these additions, being clearly affected (Δ E* ab > 3) in the cases of seeds and with the astringency-modulator mannoprotein and hardly modified with the other one.
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Affiliation(s)
- Cristina Alcalde-Eon
- Grupo de Investigación en Polifenoles, Facultad de Farmacia , University of Salamanca , Salamanca 37007 , Spain
| | - Claudia Pérez-Mestre
- Grupo de Investigación en Polifenoles, Facultad de Farmacia , University of Salamanca , Salamanca 37007 , Spain
| | - Rebeca Ferreras-Charro
- Grupo de Investigación en Polifenoles, Facultad de Farmacia , University of Salamanca , Salamanca 37007 , Spain
| | - Francisco J Rivero
- Food Color and Quality Laboratory, Facultad de Farmacia , Universidad de Sevilla , Sevilla 41004 , Spain
| | - Francisco J Heredia
- Food Color and Quality Laboratory, Facultad de Farmacia , Universidad de Sevilla , Sevilla 41004 , Spain
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Mehariya S, Iovine A, Di Sanzo G, Larocca V, Martino M, Leone GP, Casella P, Karatza D, Marino T, Musmarra D, Molino A. Supercritical Fluid Extraction of Lutein from Scenedesmus almeriensis. Molecules 2019; 24:E1324. [PMID: 30987275 PMCID: PMC6479633 DOI: 10.3390/molecules24071324] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 03/27/2019] [Accepted: 03/29/2019] [Indexed: 11/24/2022] Open
Abstract
Lutein has several benefits for human health, playing an important role in the prevention of age-related macular degeneration (AMD), cataracts, amelioration of the first stages of atherosclerosis, and some types of cancer. In this work, the Scenedesmus almeriensis microalga was used as a natural source for the supercritical fluid (SF) extraction of lutein. For this purpose, the optimization of the main parameters affecting the extraction, such as biomass pre-treatment, temperature, pressure, and carbon dioxide (CO₂) flow rate, was performed. In the first stage, the effect of mechanical pre-treatment (diatomaceous earth (DE) and biomass mixing in the range 0.25-1 DE/biomass; grinding speed varying between 0 and 600 rpm, and pre-treatment time changing from 2.5 to 10 min), was evaluated on lutein extraction efficiency. In the second stage, the influence of SF-CO₂ extraction parameters such as pressure (25-55 MPa), temperature (50 and 65 °C), and CO₂ flow rate (7.24 and 14.48 g/min) on lutein recovery and purity was investigated. The results demonstrated that by increasing temperature, pressure, and CO₂ flow rate lutein recovery and purity were improved. The maximum lutein recovery (~98%) with purity of ~34% was achieved operating at 65 °C and 55 MPa with a CO₂ flow rate of 14.48 g/min. Therefore, optimum conditions could be useful in food industries for lutein supplementation in food products.
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Affiliation(s)
- Sanjeet Mehariya
- ENEA, Italian National Agency for New Technologies, Energy and sustainable economic Development, Department of Sustainability-CR Portici, P. Enrico Fermi, 1, 80055 Portici (NA), Italy.
- Department of Engineering, University of Campania "L.Vanvitelli", Real Casa dell'Annunziata, Via Roma 29, 81031 Aversa (CE), Italy.
| | - Angela Iovine
- ENEA, Italian National Agency for New Technologies, Energy and sustainable economic Development, Department of Sustainability-CR Portici, P. Enrico Fermi, 1, 80055 Portici (NA), Italy.
- Department of Engineering, University of Campania "L.Vanvitelli", Real Casa dell'Annunziata, Via Roma 29, 81031 Aversa (CE), Italy.
| | - Giuseppe Di Sanzo
- ENEA, Italian National Agency for New Technologies, Energy and sustainable economic Development, Department of Sustainability-CR Trisaia, SS Jonica 106, km 419+500, 7026 Rotondella (MT), Italy.
| | - Vincenzo Larocca
- ENEA, Italian National Agency for New Technologies, Energy and sustainable economic Development, Department of Sustainability-CR Trisaia, SS Jonica 106, km 419+500, 7026 Rotondella (MT), Italy.
| | - Maria Martino
- ENEA, Italian National Agency for New Technologies, Energy and sustainable economic Development, Department of Sustainability-CR Trisaia, SS Jonica 106, km 419+500, 7026 Rotondella (MT), Italy.
| | - Gian Paolo Leone
- ENEA, Italian National Agency for New Technologies, Energy and sustainable economic Development, Department of Sustainability-CR Casaccia, Via Anguillarese 301, 00123 Rome (RM), Italy.
| | - Patrizia Casella
- ENEA, Italian National Agency for New Technologies, Energy and sustainable economic Development, Department of Sustainability-CR Portici, P. Enrico Fermi, 1, 80055 Portici (NA), Italy.
| | - Despina Karatza
- Department of Engineering, University of Campania "L.Vanvitelli", Real Casa dell'Annunziata, Via Roma 29, 81031 Aversa (CE), Italy.
| | - Tiziana Marino
- Department of Engineering, University of Campania "L.Vanvitelli", Real Casa dell'Annunziata, Via Roma 29, 81031 Aversa (CE), Italy.
| | - Dino Musmarra
- Department of Engineering, University of Campania "L.Vanvitelli", Real Casa dell'Annunziata, Via Roma 29, 81031 Aversa (CE), Italy.
| | - Antonio Molino
- ENEA, Italian National Agency for New Technologies, Energy and sustainable economic Development, Department of Sustainability-CR Portici, P. Enrico Fermi, 1, 80055 Portici (NA), Italy.
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73
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García-Gómez B, Romero-Rodríguez Á, Vázquez-Odériz L, Muñoz-Ferreiro N, Vázquez M. Sensory evaluation of low-fat yoghurt produced with microbial transglutaminase and comparison with physicochemical evaluation. J Sci Food Agric 2019; 99:2088-2095. [PMID: 30298521 DOI: 10.1002/jsfa.9401] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Revised: 10/01/2018] [Accepted: 10/01/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Low-fat or non-fat yoghurts are popular nowadays. However, their texture is not good and they show considerable syneresis with time. The aim of this research was to evaluate the effect of the application of transglutaminase (TG) to low-fat yoghurt to determine if similar sensory properties to those of full-fat yoghurt can be obtained. Methods of adding TG (prior or simultaneous with fermentation), dose, and TG origin were evaluated. Correlations between sensory and physicochemical parameters were assessed. RESULTS The results showed no significant differences between TG addition methods in terms of the quantitative and qualitative sensory attributes studied. Simultaneous addition of TG was preferred to speed up the process. A dose of 1 U g-1 was selected as optimal. Few differences were detected due to the origin of the TG. They were not significant although some differences were observed in terms of density, bitterness, and syneresis compared with low and full-fat yoghurts. CONCLUSION The results showed that sensory parameters cannot be associated with only one physicochemical parameter in yoghurt evaluation. Transglutaminase can be used as a substitute for stabilizers in the production of low-fat yoghurt, maintaining good sensory properties and avoiding initial syneresis. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Belén García-Gómez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain
| | - Ángeles Romero-Rodríguez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain
| | - Lourdes Vázquez-Odériz
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain
| | - Nieves Muñoz-Ferreiro
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain
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74
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Cid A, Moldes OA, Mejuto JC, Simal-Gandara J. Interaction of Caffeic Acid with SDS Micellar Aggregates. Molecules 2019; 24:molecules24071204. [PMID: 30934775 PMCID: PMC6479452 DOI: 10.3390/molecules24071204] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 03/22/2019] [Accepted: 03/25/2019] [Indexed: 11/16/2022] Open
Abstract
Micellar systems consisting of a surfactant and an additive such as an organic salt or an acid usually self-organize as a series of worm-like micelles that ultimately form a micellar network. The nature of the additive influences micellar structure and properties such as aggregate lifetime. For ionic surfactants such as sodium dodecyl sulfate (SDS), CMC decreases with increasing temperature to a minimum in the low-temperature region beyond which it exhibits the opposite trend. The presence of additives in a surfactant micellar system also modifies monomer interactions in aggregates, thereby altering CMC and conductance. Because the standard deviation of β was always lower than 10%, its slight decrease with increasing temperature was not significant. However, the absolute value of Gibbs free enthalpy, a thermodynamic potential that can be used to calculate the maximum of reversible work, increased with increasing temperature and caffeic acid concentration. Micellization in the presence of caffeic acid was an endothermic process, which was entropically controlled. The enthalpy and enthropy positive values resulted from melting of "icebergs" or "flickering clusters" around the surfactant, leading to increased packing of hydrocarbon chains within the micellar core in a non-random manner. This can be possibly explained by caffeic acid governing the 3D matrix structure of water around the micellar aggregates. The fact that both enthalpy and entropy were positive testifies to the importance of hydrophobic interactions as a major driving force for micellization. Micellar systems allow the service life of some products to be extended without the need to increase the amounts of post-harvest storage preservatives used. If a surfactant is not an allowed ingredient or food additive, carefully washing it off before the product is consumed can avoid any associated risks. In this work, we examined the influence of temperature and SDS concentration on the properties of SDS⁻caffeic acid micellar systems. Micellar properties can be modified with various additives to develop new uses for micelles. This allows smaller amounts of additives to be used without detracting from their benefits.
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Affiliation(s)
- Antonio Cid
- Physical Chemistry Department, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain.
- LAQV-UCIBIO, REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnología, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal.
| | - Oscar A Moldes
- Physical Chemistry Department, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain.
| | - Juan C Mejuto
- Physical Chemistry Department, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain.
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain.
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75
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Abstract
The key odorants in the volatile fraction isolated from a steamed yeasted wheat dough (yeast dumpling) by solvent assisted flavor evaporation (SAFE) were characterized by an aroma extract dilution analysis (AEDA). The 29 aroma-active compounds were located within the flavor dilution (FD) factor range of 8-512. Among them, the highest FD factors were found for 2- and 3-methylbutanoic acid, 4-hydroxy-3-methoxybenzaldehyde, ( E, E)-2,4-decadienal, 2-phenylethanol, 4-hydroxy-2,5-dimethyl-3(2 H)-furanone, ( E)-2-nonenal, and butanoic acid. The 21 odorants were quantitated by stable isotope dilution assays (SIDA), and a subsequent calculation of odor activity values (OAV; ratio of concentration to odor threshold) revealed 3-methyl-1-butanol ( malty), 2-phenylethanol ( honey-like), trans-4,5-epoxy-( E)-2-decenal ( metallic), 2,3-butanedione ( buttery), 3-methylbutanoic acid ( sweaty), ( E)-2-nonenal ( cucumber-like), 1-octen-3-one ( mushroom-like), and 3-(methylthio)-propanal ( potato-like) as the most important contributors to the overall aroma of the dumpling. To verify the analytical results, a recombinate was prepared to show that a blend of the 21 aroma compounds in a buffered starch suspension resulted in a good replication of the overall yeast dumpling aroma.
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Affiliation(s)
- Buket Sahin
- Department of Chemistry , Technical University of Munich , Lise-Meitner-Straße 34 , 85354 Freising , Germany
| | - Peter Schieberle
- Department of Chemistry , Technical University of Munich , Lise-Meitner-Straße 34 , 85354 Freising , Germany
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76
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Niño-Medina G, Muy-Rangel D, de la Garza AL, Rubio-Carrasco W, Pérez-Meza B, Araujo-Chapa AP, Gutiérrez-Álvarez KA, Urías-Orona V. Dietary Fiber from Chickpea ( Cicer arietinum) and Soybean ( Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties. Molecules 2019; 24:E991. [PMID: 30870973 PMCID: PMC6429506 DOI: 10.3390/molecules24050991] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2019] [Revised: 03/05/2019] [Accepted: 03/07/2019] [Indexed: 11/16/2022] Open
Abstract
Dietary fiber extracted from soybean and chickpea husks was used in the formulation of white bread. Treatments at different concentrations of dietary fiber (DF): bread + 0.15%, 0.3%, 1.5%, 2% soybean dietary fiber (SDF); bread + 0.15%, 0.3%, 1.5%, 2% chickpea dietary fiber (CDF), and a control treatment (Bread 0% DF) were used initially. However, the treatments that showed the greatest improvement effects were: bread + 2% SDF and bread + 2% CDF. The functionality and the nutritional contribution in the treatments were evaluated during four days of storage. The weight loss on the third day of storage was 30% higher in the control treatment than the products with 2% SDF and 2% CDF, while for the evaluation of firmness, the control obtained a hardness of 86 N, and treatments with 2% SDF and 2% CDF 60 N and 45 N, respectively. The presence of phenolic compounds and their antioxidant activity was evident, mainly in the 2% SDF treatment, which had a total phenolic content of 1036, while in the Bread 0% DF it was 232 mgEAC/kg. The antioxidant activity for 2% SDF by DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (3-ethyl-benzothiazoline-6-sulfonic acid), and FRAP (ferric reducing antioxidant power) was 1096, 2567, and 1800 µmolTE/kg, respectively. Dietary fiber addition favored the reduction of weight loss and firmness of white bread during storage. In addition, color was not affected and the content calcium, phenolics, as well as antioxidant capacity were slightly improved.
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Affiliation(s)
- Guillermo Niño-Medina
- Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, Francisco Villa S/N, C.P. 66050 General Escobedo, Nuevo León, Mexico.
| | - Dolores Muy-Rangel
- Laboratorio de Tecnología de Alimentos, Centro de Investigación en Alimentación y Desarrollo (CIAD) A.C., Coordinación Culiacán, Carretera Culiacán a El Dorado Km 5.5, C.P. 80110 Culiacán, Sinaloa, Mexico.
| | - Ana Laura de la Garza
- Laboratorio de Química de los Alimentos, Facultad de Salud Públicay Nutrición, Universidad Autónoma de Nuevo León, Av. Dr. Eduardo Aguirre Pequeño y Yuriria, C.P. 64460 Monterrey, Nuevo León, Mexico.
| | - Werner Rubio-Carrasco
- Laboratorio de Tecnología de Alimentos, Centro de Investigación en Alimentación y Desarrollo (CIAD) A.C., Coordinación Culiacán, Carretera Culiacán a El Dorado Km 5.5, C.P. 80110 Culiacán, Sinaloa, Mexico.
| | - Briceida Pérez-Meza
- Laboratorio de Tecnología de Alimentos, Centro de Investigación en Alimentación y Desarrollo (CIAD) A.C., Coordinación Culiacán, Carretera Culiacán a El Dorado Km 5.5, C.P. 80110 Culiacán, Sinaloa, Mexico.
| | - Ana P Araujo-Chapa
- Laboratorio de Química de los Alimentos, Facultad de Salud Públicay Nutrición, Universidad Autónoma de Nuevo León, Av. Dr. Eduardo Aguirre Pequeño y Yuriria, C.P. 64460 Monterrey, Nuevo León, Mexico.
| | - Kelsy A Gutiérrez-Álvarez
- Laboratorio de Química de los Alimentos, Facultad de Salud Públicay Nutrición, Universidad Autónoma de Nuevo León, Av. Dr. Eduardo Aguirre Pequeño y Yuriria, C.P. 64460 Monterrey, Nuevo León, Mexico.
| | - Vania Urías-Orona
- Laboratorio de Química de los Alimentos, Facultad de Salud Públicay Nutrición, Universidad Autónoma de Nuevo León, Av. Dr. Eduardo Aguirre Pequeño y Yuriria, C.P. 64460 Monterrey, Nuevo León, Mexico.
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77
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Mackie A, Gourcy S, Rigby N, Moffat J, Capron I, Bajka B. The fate of cellulose nanocrystal stabilised emulsions after simulated gastrointestinal digestion and exposure to intestinal mucosa. Nanoscale 2019; 11:2991-2998. [PMID: 30698181 PMCID: PMC6371889 DOI: 10.1039/c8nr05860a] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Accepted: 10/29/2018] [Indexed: 06/09/2023]
Abstract
It is well recognised that the average UK diet does not contain sufficient fibre. However, the introduction of fibre is often at the detriment of the organoleptic properties of a food. In this study on the gastrointestinal fate of nanoparticles, we have used cellulose nano-crystals (CNCs) as Pickering stabilising agents in oil in water emulsions. These emulsions were found to be highly stable against coalescence. The CNC and control emulsions were then exposed to simulated upper gastrointestinal tract digestion and the results compared to those obtained from a conventional protein stabilised emulsion. Finally the digested emulsions were exposed to murine intestinal mucosa and lipid and bile absorption was monitored. Importantly, the results show that the CNCs were entrapped in the intestinal mucus layer and failed to reach the underlying epithelium. This entrapment may also have led to the reduced absorption of saturated lipids from the CNC stabilised emulsion versus the control emulsion. The results show the potential of CNCs as a safe and effective emulsifier.
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Affiliation(s)
- Alan Mackie
- School of Food Science and Nutrition
, University of Leeds
,
Leeds
, LS2 9JT
, UK
.
| | - Simon Gourcy
- Univ Angers
, Inst Univ Technol
,
F-49016 Angers
, France
| | - Neil Rigby
- School of Food Science and Nutrition
, University of Leeds
,
Leeds
, LS2 9JT
, UK
.
- Institute of Food Research
, Norwich Research Park
,
Norwich
, NR47UA
, UK
| | - Jonathan Moffat
- Asylum Research
, an Oxford Instruments Company
,
High Wycombe
, HP12 3SE
, UK
| | - Isabel Capron
- INRA
, Biopolymeres Interact Assemblages UR1268
,
F-44316 Nantes
, France
| | - Balazs Bajka
- Institute of Food Research
, Norwich Research Park
,
Norwich
, NR47UA
, UK
- Department of Nutritional Sciences
, King's College London
,
London
, SE1 9NH
, UK
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Martínez-Hernández GB, Venzke-Klug T, Carrión-Monteagudo MDM, Artés Calero F, López-Nicolás JM, Artés-Hernández F. Effects of α-, β- and maltosyl-β-cyclodextrins use on the glucoraphanin-sulforaphane system of broccoli juice. J Sci Food Agric 2019; 99:941-946. [PMID: 30009400 DOI: 10.1002/jsfa.9269] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Revised: 06/21/2018] [Accepted: 07/12/2018] [Indexed: 06/08/2023]
Abstract
Cyclodextrins (CDs) are macromolecules with several industrial applications, being particularly used in the food industry as health-promoting compounds protection agents, as flavour stabilizers, or to eliminate undesired tastes and browning reactions, among others. This study shows the effects of α- (10, 30 and 40 mmol L-1 ), β- (3, 6 and 10 mmol L-1 ) and maltosyl-β-CDs (30, 60 and 90 mmol L-1 ) use on the health-promoting glucoraphanin-sulforaphane system of a broccoli juice up to 24 h at 22 °C. Maltosyl-β-CD (90 mmol L-1 ) highly retained glucoraphanin content after 24 h at 22 °C, showing better effectiveness than β-CD (10 mmol L-1 ). Sulforaphane was efficiently encapsulated with β-CD at just 3 mmol L-1 , and the sulforaphane formed was stable during 3 h at 22 °C. On the other hand, 40 mmol L-1 α-CD retained a high glucoraphanin content in broccoli juice. In contrast, glucoraphanin levels in juice without CDs decreased by 71% after 24 h. Consequently, CDs addition may potentially preserve glucoraphanin in this broccoli juice during industrial processing with the possibility to be later transformed by endogenous myrosinase after ingestion to the health-promoting sulforaphane. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Ginés B Martínez-Hernández
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Tâmmila Venzke-Klug
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
| | | | - Francisco Artés Calero
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - José M López-Nicolás
- Department of Biochemistry and Molecular Biology-A, Faculty of Biology, University of Murcia, Murcia, Spain
| | - Francisco Artés-Hernández
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
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79
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Vieira Teixeira da Silva D, Dos Santos Baião D, de Oliveira Silva F, Alves G, Perrone D, Mere Del Aguila E, M Flosi Paschoalin V. Betanin, a Natural Food Additive: Stability, Bioavailability, Antioxidant and Preservative Ability Assessments. Molecules 2019; 24:E458. [PMID: 30696032 PMCID: PMC6384587 DOI: 10.3390/molecules24030458] [Citation(s) in RCA: 73] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2019] [Revised: 01/26/2019] [Accepted: 01/27/2019] [Indexed: 12/22/2022] Open
Abstract
Betanin is the only betalain approved for use in food and pharmaceutical products as a natural red colorant. However, the antioxidant power and health-promoting properties of this pigment have been disregarded, perhaps due to the difficulty in obtaining a stable chemical compound, which impairs its absorption and metabolism evaluation. Herein, betanin was purified by semi-preparative HPLC-LC/MS and identified by LC-ESI(+)-MS/MS as the pseudomolecular ion m/z 551.16. Betanin showed significant stability up to -30 °C and mild stability at chilling temperature. The stability and antioxidant ability of this compound were assessed during a human digestion simulation and ex vivo colon fermentation. Half of the betanin amount was recovered in the small intestine digestive fluid and no traces were found after colon fermentation. Betanin high antioxidant ability was retained even after simulated small intestine digestion. Betanin, besides displaying an inherent colorant capacity, was equally effective as a natural antioxidant displaying peroxy-radical scavenger ability in pork meat. Betanin should be considered a multi-functional molecule able to confer an attractive color to frozen or refrigerated foods, but with the capacity to avoid lipid oxidation, thereby preserving food quality. Long-term supplementation by beetroot, a rich source of betanin, should be stimulated to protect organisms against oxidative stress.
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Affiliation(s)
- Davi Vieira Teixeira da Silva
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil.
| | - Diego Dos Santos Baião
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil.
| | - Fabrício de Oliveira Silva
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil.
| | - Genilton Alves
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil.
| | - Daniel Perrone
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil.
| | - Eduardo Mere Del Aguila
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil.
| | - Vania M Flosi Paschoalin
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil.
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80
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Volk V, Glück C, Leptihn S, Ewert J, Stressler T, Fischer L. Two Heat Resistant Endopeptidases from Pseudomonas Species with Destabilizing Potential during Milk Storage. J Agric Food Chem 2019; 67:905-915. [PMID: 30585481 DOI: 10.1021/acs.jafc.8b04802] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
In the current study, the extracellular endopeptidases from Pseudomonas lundensis and Pseudomonas proteolytica were investigated. The amino acid sequence identity between both endopeptidases is 68%. Both endopeptidases were purified to homogeneity and partially characterized. They were classified as metallopeptidases with a maximum activity at pH 10.0 ( P. lundensis) or 8.5 ( P. proteolytica) at 35 °C. Both remained active in skim milk with 39.7 ± 2.4% and 24.5 ± 3.3%, respectively, of the initial enzyme activity after UHT processing (138 °C for 20 s), indicating the relevance for milk destabilization. The transition points in buffer were determined at 50 °C ( P. lundensis) and 43 °C ( P. proteolytica) using circular dichroism spectroscopy. The loss of the secondary structure at different temperatures was correlated with residual peptidase activities after heat treatment. The ability to destabilize UHT milk was proven by supplementation of skim milk with endopeptidase and storage for 4 weeks.
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Affiliation(s)
| | | | - Sebastian Leptihn
- Institute of Microbiology, Department of Microbiology , University of Hohenheim , Garbenstrasse 30 , 70599 Stuttgart , Germany
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81
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Noah Badr A, M El-Said M, M Elmessery T, Abdel-Razek AG. Non-traditional Oils Encapsulation as Novel Food Additive Enhanced Yogurt Safety Against Aflatoxins. Pak J Biol Sci 2019; 22:51-58. [PMID: 30972986 DOI: 10.3923/pjbs.2019.51.58] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
BACKGROUND AND OBJECTIVE Hibiscus oil (HO) and black cumin oil (BCO) are interesting oils which give a source for photochemical. Yoghurt recognized for health benefits, but mycotoxin is a food problem. The aim was adjusting non-traditional capsulated oils for minimizing mycotoxins in dairy products (yoghurt) and biological systems. MATERIAL AND METHODS Oils fatty acid composition were evaluated. Micro and nano-emulsion designed to achieve food safety and shelf-life extension. Encapsulated emulsions evaluated by in vitro and in vivo models for several aflatoxins reduction through yogurt fortification model, for in vivo model reduction estimated as enhancement of rat's blood biochemical parameters. Concerning the in vitro model, changes of supplemented yoghurt properties were estimated. RESULTS Linoleic followed by oleic acid showed a high content in these oils representing omega fatty acids. Gamma fractions presented in considerable values (>50% of vitamin E). To evaluate encapsulated oils reduction on aflatoxins (AFs), it was estimated for in vitro and in vivo models. The in vitro reduction of aflatoxin B1 (AFB1) and aflatoxin M1 (AFM1) recorded 31.6 and 34.9%, respectively in plain yogurt. However, yogurt fortification by oil-capsules upgraded the ratio for AFB1 (63.9%) and AFM1 (66.4%). The best reduction recorded using BCO fortification. For in vivo study, supplementation of rat's diet by BCO micro-capsule declared an enhancement of biochemical parameters against aflatoxin G1 (AFG1) effects. Fortified yogurt offered enhancement of viscosity and water holding capacity properties. CONCLUSION Encapsulated emulsions recorded high AFs reduction in fortified yogurt and experimental rat's model. Yogurt fortification enhanced its quality characteristics and shelf-life that give a recommendation for the application.
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Abstract
Oxidation of plant phenolics leads to quinones, which are unstable intermediates that may react with nucleophiles. Quinones play an important role in the enzymatic browning of fruits and vegetables and may form covalent adducts with amino acids, peptides, and proteins. These reactions may alter both the physicochemical and immunological properties of food proteins. Quinones trap odoriferous compounds and contribute to the formation of aroma compounds through Strecker degradation of amino acids. Oxidative dimerization of chlorogenic acids in the presence of amino acids leads to the formation of green benzacridines, which are a promising alternative to chlorophylls as food colorants.
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Affiliation(s)
- Andreas Schieber
- Institute of Nutritional and Food Sciences, Molecular Food Technology , University of Bonn , Endenicher Allee 19b , D-53115 Bonn , Germany
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83
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Agibert SA, Lannes SCDS. Dark chocolate with a high oleic peanut oil microcapsule content. J Sci Food Agric 2018; 98:5591-5597. [PMID: 29696663 DOI: 10.1002/jsfa.9102] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 04/19/2018] [Accepted: 04/20/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND In accordance with the market demand for healthier indulgent food products, the present study aimed to determine the viability of the industrial production of dark chocolate with microcapsules of high oleic peanut oil content. Microcapsules of high oleic peanut oil were added to a control formulation using variations of mixing time. RESULTS The chocolates presented a rheology characterized by a pseudoplastic behavior adjusted to the Casson model (r > 0.98) and calorimetric behavior indicating melting onset (21 °C), peak melting (32 °C) and melting end (41 °C); caramelization peak (183 °C); and carbonization peak (237 °C), being considered thermal stable. The mixing time and the amount of microcapsules added to the control chocolate did not significantly influence the flow limit (11.09 ± 1.73 Pa) or the physical characteristics of the chocolate: pH (6.74 ± 0.14), maximum particle size (0.019 ± 0.001 mm), water activity (0.358 ± 0.023) and brittleness (18.61 ± 3.74 N). However, the addition of microcapsules with a high oleic peanut oil content significantly increased the chocolate whiteness index, thixotropy and Casson's plastic viscosity, although it did not have a significant influence on the mixing time. CONCLUSION The products obtained have a desirable quality and physical properties, being suitable for industrial production. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Silvia Ac Agibert
- Pharmaceutical-Biochemical Technology Department, Pharmaceutical Sciences School, University of São Paulo (USP), Sao Paulo, Brazil
| | - Suzana C da S Lannes
- Pharmaceutical-Biochemical Technology Department, Pharmaceutical Sciences School, University of São Paulo (USP), Sao Paulo, Brazil
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84
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Brütsch L, Rugiero S, Serrano SS, Städeli C, Windhab EJ, Fischer P, Kuster S. Targeted Inhibition of Enzymatic Browning in Wheat Pastry Dough. J Agric Food Chem 2018; 66:12353-12360. [PMID: 30403137 DOI: 10.1021/acs.jafc.8b04477] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Enzymatic browning primarily affects fruits and vegetables but also occurs in wheat-based food. Herein, the browning behavior in wheat pastry dough was investigated aiming toward a targeted inhibitory treatment without influencing the pastry dough properties such as workability or taste. Dough discoloration is attributed to several subsequent enzyme-substrate reactions, which can selectively be inhibited by food additives. In most cases, an effective and lasting inhibition is only guaranteed by compounds acting upon multiple inhibition pathways. Despite their effectiveness, the unlimited use of commercial inhibitors is nondesirable due to necessary labeling, thus sustainable and natural inhibitors usually occurring as conventional food ingredients are of interest. It is shown that white wine combined with lemon juice revealed itself as an ideal combination for prevention of enzymatic browning in pastry dough.
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Affiliation(s)
- Linda Brütsch
- Institute of Food Nutrition and Health, ETH Zürich , 8092 Zürich , Switzerland
| | - Seline Rugiero
- Institute of Food Nutrition and Health, ETH Zürich , 8092 Zürich , Switzerland
| | | | | | - Erich J Windhab
- Institute of Food Nutrition and Health, ETH Zürich , 8092 Zürich , Switzerland
| | - Peter Fischer
- Institute of Food Nutrition and Health, ETH Zürich , 8092 Zürich , Switzerland
| | - Simon Kuster
- Institute of Food Nutrition and Health, ETH Zürich , 8092 Zürich , Switzerland
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85
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Shi YG, Zhu YJ, Shao SY, Zhang RR, Wu Y, Zhu CM, Liang XR, Cai WQ. Alkyl Ferulate Esters as Multifunctional Food Additives: Antibacterial Activity and Mode of Action against Escherichia coli in Vitro. J Agric Food Chem 2018; 66:12088-12101. [PMID: 30360622 DOI: 10.1021/acs.jafc.8b04429] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
This work aims to prepare ferulic acid alkyl esters (FAEs) through the lipase-catalyzed reaction between methyl ferulate and various fatty alcohols in deep eutectic solvents and ascertain their antibacterial activities and mechanisms. Screens of antibacterial effects of FAEs against Escherichia coli ATCC 25922 ( E. coli) and Listeria monocytogenes ATCC 19115 ( L. monocytogenes) revealed that hexyl ferulate (FAC6) exerted excellent bacteriostatic and bactericidal effects on E. coli and L. monocytogenes (minimum inhibitory concentration (MIC): 1.6 and 0.1 mM, minimum bactericidal concentration (MBC): 25.6 and 0.2 mM, respectively). The antibacterial mechanism of FAC6 against E. coli was systematically studied to facilitate its practical use as a food additive with multifunctionalities. The growth and time-kill curves implied the partial cell lysis and inhibition of the growth of E. coli caused by FAC6. The result related to propidium iodide uptake and cell constituents' leakage (K+, proteins, nucleotides, and β-galactosidase) implied that bacterial cytomembranes were substantially compromised by FAC6. Variations on morphology and cardiolipin microdomains and membrane hyperpolarization of cells visually verified that FAC6 induced cell elongation and destructed the cell membrane with cell wall perforation. SDS-PAGE analysis and alterations of fluorescence spectra of bacterial membrane proteins manifested that FAC6 caused significant changes in constitutions and conformation of membrane proteins. Furthermore, it also could bind to minor grooves of E. coli DNA to form complexes. Meanwhile, FAC6 exhibited antibiofilm formation activity. These findings indicated that that FAC6 has promising potential to be developed as a multifunctional food additive.
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Affiliation(s)
- Yu-Gang Shi
- School of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou , Zhejiang 310035 , China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition , Zhejiang Gongshang University , Hangzhou , Zhejiang 310035 , China
| | - Yun-Jie Zhu
- School of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou , Zhejiang 310035 , China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition , Zhejiang Gongshang University , Hangzhou , Zhejiang 310035 , China
| | - Shi-Yin Shao
- School of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou , Zhejiang 310035 , China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition , Zhejiang Gongshang University , Hangzhou , Zhejiang 310035 , China
| | - Run-Run Zhang
- School of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou , Zhejiang 310035 , China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition , Zhejiang Gongshang University , Hangzhou , Zhejiang 310035 , China
| | - Yu Wu
- School of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou , Zhejiang 310035 , China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition , Zhejiang Gongshang University , Hangzhou , Zhejiang 310035 , China
| | - Chen-Min Zhu
- School of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou , Zhejiang 310035 , China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition , Zhejiang Gongshang University , Hangzhou , Zhejiang 310035 , China
| | - Xian-Rui Liang
- Collaborative Innovation Center of Yangtze River Delta Region Green Pharmaceuticals , Zhejiang University of Technology , Hangzhou , Zhejiang 310014 , China
| | - Wen-Qiang Cai
- School of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou , Zhejiang 310035 , China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition , Zhejiang Gongshang University , Hangzhou , Zhejiang 310035 , China
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Pérez-Palacios T, Ruiz-Carrascal J, Jiménez-Martín E, Solomando JC, Antequera T. Improving the lipid profile of ready-to-cook meat products by addition of omega-3 microcapsules: effect on oxidation and sensory analysis. J Sci Food Agric 2018; 98:5302-5312. [PMID: 29656385 DOI: 10.1002/jsfa.9069] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 04/04/2018] [Accepted: 04/04/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The omega-3 enrichment of ready-to-cook meat products by microencapsulated fish oil (MFO) addition was analyzed. Accordingly, three batches of chicken nuggets were prepared: (i) control (C); (ii) enriched in bulk fish oil (BFO); and (iii) with added MFO. Sensory features, acceptability, oxidative stability and volatile compounds were analyzed. RESULTS MFO nuggets did not differ from C ones with respect to any sensory trait. BFO showed increased juiciness and saltiness but decreased meat flavor. Acceptability was not affected by enrichment. Consumers were not able to differentiate between C and MFO in a triangle test, although they could clearly identify BFO nuggets. Higher levels of lipid and protein oxidation indicators and of volatile compounds from fatty acid oxidation were found in BFO nuggets compared to C and MFO nuggets. CONCLUSION Enrichment of ready-to-cook meat products in omega-3 fatty acids with MFO provides both lipid and protein oxidative protection without changes in sensory quality. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Trinidad Pérez-Palacios
- Food Technology, School of Veterinary Science-Institute of Meat and Meat Products, University of Extremadura, Cáceres, Spain
| | - Jorge Ruiz-Carrascal
- Food Technology, School of Veterinary Science-Institute of Meat and Meat Products, University of Extremadura, Cáceres, Spain
| | - Estefanía Jiménez-Martín
- Food Technology, School of Veterinary Science-Institute of Meat and Meat Products, University of Extremadura, Cáceres, Spain
| | - Juan Carlos Solomando
- Food Technology, School of Veterinary Science-Institute of Meat and Meat Products, University of Extremadura, Cáceres, Spain
| | - Teresa Antequera
- Food Technology, School of Veterinary Science-Institute of Meat and Meat Products, University of Extremadura, Cáceres, Spain
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87
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Qi Y, Zhang H, Wu G, Zhang H, Wang L, Qian H, Qi X. Reduction of 5-hydroxymethylfurfural formation by flavan-3-ols in Maillard reaction models and fried potato chips. J Sci Food Agric 2018; 98:5294-5301. [PMID: 29652441 DOI: 10.1002/jsfa.9068] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2017] [Revised: 03/03/2018] [Accepted: 04/02/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND 5-Hydroxymethylfurfural (HMF) is regarded as a thermal process contaminant in foods. Six flavan-3-ol fractions were isolated or semisynthesized from sorghum, cranberry and grape seed. Their unit compositions, interflavan linkages and degree of polymerization were characterized. The aim of this study was to investigate the effect of flavan-3-ols on the formation of HMF in chemical reaction models and fried potato chips. RESULTS Results showed that all flavan-3-ols significantly mitigated the HMF formation at concentrations of 50, 100 and 200 µg mL-1 in the chemical model system, and the inhibition was positively related to dose. Using the food model, HMF content was reduced by about 50% when potato chips were soaked in an optimal concentration of 0.1 mg mL-1 flavan-3-ol solutions before frying. Based on the same mass concentration, B-type flavan-3-ols mitigated more HMF than A-type, and oligomeric proanthocyanidins had stronger inhibitory activity than polymers. At suitable addition levels (0.01-0.1 mg mL-1 ), the browning of auto-oxidized flavan-3-ols under high temperature compensated the anti-browning effect along with the supression of the Maillard reaction; therefore, the color of fried potato chips was not affected. CONCLUSION This study demonstrates that flavan-3-ols could be effective additives for reducing HMF levels in fried potato chips without changing sensory properties. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Yajing Qi
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Li Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xiguang Qi
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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88
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Elghandour MM, Salem MZ, Greiner R, Salem AZ. Effects of natural blends of garlic and eucalypt essential oils on biogas production of four fibrous feeds at short-term of incubation in the ruminal anaerobic biosystem. J Sci Food Agric 2018; 98:5313-5321. [PMID: 29663400 DOI: 10.1002/jsfa.9070] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/01/2018] [Revised: 04/02/2018] [Accepted: 04/04/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The present study explored the effect of garlic and/or eucalypt oils on biogas production during in vitro ruminal fermentation of four agro industry byproducts. For this, 0-180 mg oil L-1 incubation medium was added and gas volumes were recorded from 2 to 48 h of incubation. Dry matter substrate degradability and neutral as well as acid detergent fibre were determined after 72 h. RESULTS Gas production and nutrient degradability was oil type dependent. The oils enhanced (P < 0.05) biogas and asymptotic biogas production for corn stalks and oat straw, although no effect was observed on asymptotic biogas production for sorghum straw and sugarcane bagasse. Addition of both oils decreased (P < 0.05) fermentation pH for corn stalks, sorghum straw and oat straw and also increased (P < 0.05) dry matter degradability for all four byproducts. Neutral detergent fibre degradability for all byproducts was higher (P < 0.05) with garlic oil. Eucalypt oil, however, decreased (P < 0.05) neutral detergent fibre degradability for sugarcane bagasse and corn stalks, although only weak effects were observed for sorghum and oat straws. CONCLUSION With respect to ruminal biogas production, the addition of garlic oil showed better environmental effects than the addition of eucalypt oil and increasing oil concentrations resulted in enhanced fermentation characteristics. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Mona My Elghandour
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Estado de México, Mexico
| | - Mohamed Zm Salem
- Forestry and Wood Technology Department, Faculty of Agriculture (EL-Shatby), Alexandria University, Alexandria, Egypt
| | - Ralf Greiner
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Food and Nutrition, Karlsruhe, Germany
| | - Abdelfattah Zm Salem
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Estado de México, Mexico
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89
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Garzón R, Hernando I, Llorca E, Rosell CM. Understanding the effect of emulsifiers on bread aeration during breadmaking. J Sci Food Agric 2018; 98:5494-5502. [PMID: 29691873 DOI: 10.1002/jsfa.9094] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2017] [Revised: 03/27/2018] [Accepted: 04/19/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Much research has been done to explain the action of emulsifiers during breadmaking, but there is still plenty unknown to elucidate their functionality despite their diverse chemical structure. The aim of the present study was to provide some light on the role of emulsifiers on air incorporation into the dough and gas bubbles progress during baking and their relationship with bread features. Emulsifiers like diacetyl tartaric acid ester of monoglycerides (DATEM), sodium stearoyl lactylate (SSL), distilled monoglyceride (DMG-45 and DMG-75), lecithin and polyglycerol esters of fatty acids (PGEF) were tested in very hydrated doughs. RESULTS Emulsifiers increase the maximum dough volume during proofing. Emulsifiers increase the number of bubbles incorporated during mixing, observing higher number of bubbles, particularly with PGEF. Major changes in dough occurred at 70 K when bubble size augmented, becoming more heterogeneous. DMG-75 produced the biggest bubbles. As a consequence, emulsifiers tend to increase the number of gas cells with lower size in the bread crumb, but led to greater crumb firmness, which suggested different interactions between emulsifiers and gluten, affecting protein polymerization during baking. CONCLUSION The progress of the bubbles during baking allowed the differentiation of emulsifiers, which could explain their performance in breadmaking. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Raquel Garzón
- Department Food Science, Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Spain
| | - Isabel Hernando
- Food Microstructure and Chemistry Research Group, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Empar Llorca
- Food Microstructure and Chemistry Research Group, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Cristina M Rosell
- Department Food Science, Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Spain
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Molino A, Iovine A, Casella P, Mehariya S, Chianese S, Cerbone A, Rimauro J, Musmarra D. Microalgae Characterization for Consolidated and New Application in Human Food, Animal Feed and Nutraceuticals. Int J Environ Res Public Health 2018; 15:E2436. [PMID: 30388801 PMCID: PMC6266511 DOI: 10.3390/ijerph15112436] [Citation(s) in RCA: 77] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/15/2018] [Revised: 10/20/2018] [Accepted: 10/26/2018] [Indexed: 12/27/2022]
Abstract
The exploration of new food sources and natural products is the result of the increase in world population as well as the need for a healthier diet; in this context, microalgae are undoubtedly an interesting solution. With the intent to enhance their value in new commercial applications, this paper aims to characterize microalgae that have already been recognized as safe or authorized as additives for humans and animals (Chlorella vulgaris, Arthrospira platensis, Haematococcus pluvialis, Dunaliella salina) as well as those that have not yet been marketed (Scenedesmus almeriensis and Nannocholoropsis sp.). In this scope, the content of proteins, carbohydrates, lipids, total dietary fiber, humidity, ash, and carotenoids has been measured via standard methods. In addition, individual carotenoids (beta-carotene, astaxanthin, and lutein) as well as individual saturated, monounsaturated, and polyunsaturated fatty acids have been identified and quantified chromatographically. The results confirm the prerogative of some species to produce certain products such as carotenoids, polyunsaturated fatty acids, and proteins, but also show how their cellular content is rich and diverse. H. pluvialis green and red phases, and Nannochloropsis sp., in addition to producing astaxanthin and omega-3, contain about 25⁻33% w/w proteins on a dry basis. D. salina is rich in beta-carotene (3.45% w/w on a dry basis), S. Almeriensis is a source of lutein (0.30% w/w on a dry basis), and the C. vulgaris species is a protein-based microalgae (45% w/w on a dry basis). All, however, can also produce important fatty acids such as palmitic acid, γ-linolenic acid, and oleic acid. Considering their varied composition, these microalgae can find applications in multiple sectors. This is true for microalgae already on the market as well as for promising new sources of bioproducts such as S. almeriensis and Nannochloropsis sp.
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Affiliation(s)
- Antonio Molino
- ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Department of Sustainability-CR Portici. P. Enrico Fermi, 1, 80055 Portici (NA), Italy.
| | - Angela Iovine
- ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Department of Sustainability-CR Portici. P. Enrico Fermi, 1, 80055 Portici (NA), Italy.
- Department of Engineering, University of Campania "Luigi Vanvitelli", Real Casa dell'Annunziata, Via Roma 29, 81031 Aversa (CE), Italy.
| | - Patrizia Casella
- ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Department of Sustainability-CR Portici. P. Enrico Fermi, 1, 80055 Portici (NA), Italy.
| | - Sanjeet Mehariya
- ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Department of Sustainability-CR Portici. P. Enrico Fermi, 1, 80055 Portici (NA), Italy.
- Department of Engineering, University of Campania "Luigi Vanvitelli", Real Casa dell'Annunziata, Via Roma 29, 81031 Aversa (CE), Italy.
| | - Simeone Chianese
- Department of Engineering, University of Campania "Luigi Vanvitelli", Real Casa dell'Annunziata, Via Roma 29, 81031 Aversa (CE), Italy.
| | - Antonietta Cerbone
- ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Department of Sustainability-CR Portici. P. Enrico Fermi, 1, 80055 Portici (NA), Italy.
- Department of Engineering, University of Campania "Luigi Vanvitelli", Real Casa dell'Annunziata, Via Roma 29, 81031 Aversa (CE), Italy.
| | - Juri Rimauro
- ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Department of Sustainability-CR Portici. P. Enrico Fermi, 1, 80055 Portici (NA), Italy.
| | - Dino Musmarra
- Department of Engineering, University of Campania "Luigi Vanvitelli", Real Casa dell'Annunziata, Via Roma 29, 81031 Aversa (CE), Italy.
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Hao S, Li S, Wang J, Zhao L, Zhang C, Huang W, Wang C. Phycocyanin Reduces Proliferation of Melanoma Cells through Downregulating GRB2/ERK Signaling. J Agric Food Chem 2018; 66:10921-10929. [PMID: 30253646 DOI: 10.1021/acs.jafc.8b03495] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
As a type of functional food additive, phycocyanin is shown to have a potential antineoplastic property. However, its underlying anticancer mechanism in melanoma cells remains unknown. We previously reported a 35S in vivo/vitro labeling analysis for dynamic proteomic (SiLAD) technology. It could exclusively detect protein synthesis rates via pulse labeling of newly expressed proteins by 35S, providing a high time-resolution method for analysis of protein variations. In the present study, we performed a time course analysis in A375 melanoma cells after phycocyanin treatment using SiLAD. Protein expression velocities were specifically visualized and their regulation modes were dynamically traced. Strikingly, novel protein synthesis patterns were discovered in the early phase of phycocyanin treatment, suggesting a possible mechanism of phycocyanin regulation. Furthermore, network analysis and phenotype experiments demonstrated that GRB2-ERK1/2 pathway was involved in phycocyanin-mediated regulation process and responsible for the proliferation suppression of melanoma cell, which could be a therapeutic target for malignant melanoma.
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Affiliation(s)
- Shuai Hao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
| | - Shuang Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
| | - Lei Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
| | - Chan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
| | - Weiwei Huang
- Genetron Health (Beijing) Co. Ltd, Beijing 102208 , China
| | - Chengtao Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
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ALAM MS, TAKAHASHI S, ITO M, KOMURA M, SUZUKI M, SANGSRIRATANAKUL N, SHOHAM D, TAKEHARA K. Bactericidal efficacy of a quaternary ammonium compound with food additive grade calcium hydroxide toward Salmonella Infantis and Escherichia coli on abiotic carriers. J Vet Med Sci 2018; 80:1482-1489. [PMID: 30111673 PMCID: PMC6207515 DOI: 10.1292/jvms.18-0390] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Accepted: 08/08/2018] [Indexed: 12/11/2022] Open
Abstract
The bactericidal efficacies of 0.2% food additive grade calcium hydroxide (FdCa(OH)2) solution, a quaternary ammonium compound (QAC) diluted at 1:500 (QACx500) and their mixture-Mix500 (FdCa(OH)2 powder added at final concentration 0.2% to QACx500)-were investigated at two different temperatures (room temperature (RT) (25 ± 2°C) and 2°C), using varying contact time, with or without presence of organic materials (5% fetal bovine serum: FBS), either in suspension or on abiotic carrier (steel, rubber and plastic). In the suspension test, QACx500 could inactivate Salmonella Infantis at effective level (≥3 log reductions), within 30 sec and 5 sec, respectively, with or without 5% FBS at RT; however, at 2°C it required 30 min and 1 min, respectively. Mix500 revealed the same efficacy as QACx500 at RT, but, at 2°C it required 1 min and 30 sec, respectively with or without FBS. Whereas, 0.2% FdCa(OH)2 solution alone could inactivate S. Infantis within 1 min and 3 min, respectively at RT and 2°C, even with 5% FBS. In the carrier test, single disinfectant required bit more (3 or 5 min) contact time to reduce bacterial load (S. Infantis or Escherichia coli) down to the effective level on rubber surface than that on steel and plastic surface. However, Mix500 could inactivate both bacteria on carrier surfaces within 1 min, even at 2°C. Thus, synergistic effects were observed in the suspension test and the carrier test at both temperatures toward both bacteria.
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Affiliation(s)
- Md. Shahin ALAM
- Laboratory of Animal Health, Department of Veterinary
Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology, 3-5-8,
Saiwai-cho, Fchu-shi, Tokyo 183-8509, Japan
- Applied Veterinary Science, United Graduate School of
Veterinary Science, Gifu University, 1-1, Yanagido, Gifu 501-1193, Japan
| | - Satoru TAKAHASHI
- Laboratory of Animal Health, Department of Veterinary
Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology, 3-5-8,
Saiwai-cho, Fchu-shi, Tokyo 183-8509, Japan
| | - Mariko ITO
- Laboratory of Animal Health, Department of Veterinary
Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology, 3-5-8,
Saiwai-cho, Fchu-shi, Tokyo 183-8509, Japan
| | - Miyuki KOMURA
- Laboratory of Animal Health, Department of Veterinary
Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology, 3-5-8,
Saiwai-cho, Fchu-shi, Tokyo 183-8509, Japan
| | - Mayuko SUZUKI
- Laboratory of Animal Health, Department of Veterinary
Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology, 3-5-8,
Saiwai-cho, Fchu-shi, Tokyo 183-8509, Japan
| | - Natthanan SANGSRIRATANAKUL
- Laboratory of Animal Health, Department of Veterinary
Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology, 3-5-8,
Saiwai-cho, Fchu-shi, Tokyo 183-8509, Japan
- Applied Veterinary Science, United Graduate School of
Veterinary Science, Gifu University, 1-1, Yanagido, Gifu 501-1193, Japan
| | - Dany SHOHAM
- Laboratory of Animal Health, Department of Veterinary
Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology, 3-5-8,
Saiwai-cho, Fchu-shi, Tokyo 183-8509, Japan
- Bar-Ilan University, Begin-Sadat Center for Strategic
Studies, Ramat Gan 5290002, Israel
| | - Kazuaki TAKEHARA
- Laboratory of Animal Health, Department of Veterinary
Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology, 3-5-8,
Saiwai-cho, Fchu-shi, Tokyo 183-8509, Japan
- Applied Veterinary Science, United Graduate School of
Veterinary Science, Gifu University, 1-1, Yanagido, Gifu 501-1193, Japan
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93
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González A, Martínez ML, León AE, Ribotta PD. Effects on bread and oil quality after functionalization with microencapsulated chia oil. J Sci Food Agric 2018; 98:4903-4910. [PMID: 29569241 DOI: 10.1002/jsfa.9022] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2017] [Revised: 02/15/2018] [Accepted: 03/17/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Omega-3 and omega-6 fatty acids-rich oils suffer oxidation reactions that alter their chemical and organoleptic quality. Microencapsulation can be a powerful tool for protection against ambient conditions. In the present study, the addition of microencapsulated chia oil as an ingredient in bread preparations and its effect on the technological and chemical quality of breads was investigated. RESULTS Microencapsulation of chia oil was carried out by freeze-drying with soy proteins as wall material and oil release was determined under in vitro gastric and intestinal conditions. Encapsulated oil-containing bread showed no differences in specific volume, average cell area, firmness and chewiness with respect to control bread. Unencapsulated oil-containing bread showed a marked increase in hydroperoxide values respect to control, whereas encapsulated oil-containing bread values were not affected by baking and bread storage. The fatty acid profiles showed a decrease of 13% and 16%, respectively, in α-linolenic acid in the encapsulated and unencapsulated oils with respect to bulk chia oil. Sensory analysis showed no significant differences between bread samples. CONCLUSION The addition of encapsulated chia oil did not alter the technological quality of breads and prevented the formation of hydroperoxide radicals. A ration of encapsulated oil-containing bread contributes 60% of the recommended dietary intake of omega-3 fatty acids. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Agustín González
- Universidad Nacional de Córdoba (UNC), Facultad de Ciencias Químicas, Laboratorio de Materiales Poliméricos (LaMaP), Córdoba, Argentina
- CONICET-UNC. Instituto de Investigaciones y Desarrollo en Ingeniería de Procesos y Química Aplicada (IPQA), CONICET, Córdoba, Argentina
| | - Marcela L Martínez
- Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Instituto de Ciencia y Tecnología de los Alimentos-Córdoba (ICTA), Córdoba, Argentina
- CONICET-UNC. Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba, Argentina
| | - Alberto E León
- CONICET-UNC. Instituto de Ciencia y Tecnología de Alimentos, Córdoba, Argentina
- Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias, Córdoba, Argentina
| | - Pablo D Ribotta
- CONICET-UNC. Instituto de Ciencia y Tecnología de Alimentos, Córdoba, Argentina
- Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales, Córdoba, Argentina
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94
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Garcia EF, de Oliveira Araújo A, Luciano WA, de Albuquerque TMR, de Oliveira Arcanjo NM, Madruga MS, Dos Santos Lima M, Magnani M, Saarela M, de Souza EL. The performance of five fruit-derived and freeze-dried potentially probiotic Lactobacillus strains in apple, orange, and grape juices. J Sci Food Agric 2018; 98:5000-5010. [PMID: 29602227 DOI: 10.1002/jsfa.9034] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/05/2018] [Revised: 03/22/2018] [Accepted: 03/23/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND This study assessed the survival of the fruit-derived and freeze-dried L. plantarum 49, L. brevis 59, L. paracasei 108, L. fermentum 111 and L. pentosus 129 strains during frozen storage and when incorporated into apple, orange, and grape juice stored under refrigeration. Physicochemical parameters of juices containing the freeze-dried Lactobacillus strains and the survival of the test strains in the fruit juices during in vitro digestion were also evaluated. RESULTS No decreases in survival rates (log N/log N0) of the freeze-dried cells were observed in up to 1 month of storage. The survival rates of the freeze-dried strains L. plantarum 49 and L. paracasei 108 were > 0.75 in up to 4 months of storage. All freeze-dried strains exhibited survival rates of >0.75 in up to 2 weeks of storage in apple juice; only L. plantarum 49 and L. paracasei 108 showed similar survival rates in orange and grape juices in up to 2 weeks of storage. The contents of the monitored organic acids or sugars during storage varied depending on the added strain and the type of fruit juice. At the end of in vitro digestion, L. brevis 59, L. paracasei 108 and L. fermentum 111 showed survival rates of >0.80 in apple juice. CONCLUSION Apple juice was the best substrate for the survival of the tested freeze-dried Lactobacillus strains over time. L. paracasei 108 and L. plantarum 49 were the strains presenting the best performance for incorporation in potentially probiotic fruit juices. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Estefânia Fernandes Garcia
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Amanda de Oliveira Araújo
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Winnie Alencar Luciano
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
| | | | | | - Marta Suely Madruga
- Laboratory of Flavor, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, Brazil
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil
| | - Maria Saarela
- VTT Technical Research Centre of Finland, Espoo, Finland
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
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95
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Kordialik-Bogacka E, Bogdan P, Pielech-Przybylska K, Michałowska D. Suitability of unmalted quinoa for beer production. J Sci Food Agric 2018; 98:5027-5036. [PMID: 29603254 DOI: 10.1002/jsfa.9037] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/28/2017] [Revised: 03/13/2018] [Accepted: 03/26/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND This study provides the first detailed investigation into the effect of partially substituting barley malt with quinoa (Chenopodium quinoa Willd.) on the characteristics of wort and beer. Quinoa seeds and flakes were compared in terms of their suitability for brewing. The benefits of applying a commercial enzyme mixture during beer production with quinoa were also investigated. RESULTS These findings show that quinoa is a good starchy raw material for brewing. Even without exogenous enzymes, it is possible to substitute barley malt with up to 30% quinoa. The form in which quinoa is used has a negligible influence on the quality of the wort and beer. The foam stability of beer made with quinoa was better than that of all-malt beer, despite there being a lower level of soluble nitrogen in quinoa beer in comparison with all-malt beer and more than twice the amount of fat in quinoa in comparison to barley malt. CONCLUSION The addition of unmalted quinoa does not give unpleasant characteristics to the beer and was even found to have a positive effect on its overall sensory quality. This offers brewers an opportunity to develop good beers with new sensory characteristics. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Edyta Kordialik-Bogacka
- Faculty of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Lodz, Poland
| | - Paulina Bogdan
- Faculty of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Lodz, Poland
| | - Katarzyna Pielech-Przybylska
- Faculty of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Lodz, Poland
| | - Dorota Michałowska
- Department of Fruit and Vegetable Product Technology, prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland
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96
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Tavakoli H, Hosseini O, Jafari SM, Katouzian I. Evaluation of Physicochemical and Antioxidant Properties of Yogurt Enriched by Olive Leaf Phenolics within Nanoliposomes. J Agric Food Chem 2018; 66:9231-9240. [PMID: 30110548 DOI: 10.1021/acs.jafc.8b02759] [Citation(s) in RCA: 79] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Olive leaf extract is a rich source of phenolic compounds and oleuropein which is well-known regarding its antioxidant and antimicrobial attributes. However, the mentioned phenolic compounds will lose their beneficial properties during storage and induce undesirable aftertaste in food products. In this study, olive leaf extract-bearing nanoliposomes were produced via the ethanol injection method and using phosphatidyl choline plus cholesterol as the reagents for the wall material. Later, the prepared nanocarriers were examined in regard to their zeta potential, stability, encapsulation efficiency, and particle size. Moreover, the prepared nanoliposome-loaded yogurt samples were examined considering syneresis, antioxidant activity, pH, acidity, color, and sensorial properties. The mean particle size of the fabricated nanoliposomes was in the range of 25-158 nm. Also, the entire formulation had a negative charge. The encapsulation efficiency was between 70.7 to 88.2%. Besides, the application of nanoliposomes in yogurt improved the antioxidant activity, and unlike the yogurt with nonencapsulated olive extract, no significant changes in color and sensorial attributes were observed and even the syneresis rate was minimized. To conclude, olive leaf phenolics can be entrapped within nanoliposomes with a considerable encapsulation efficiency for application in food products like yogurt to increase their nutritional value and public acceptance.
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Affiliation(s)
- Hamidreza Tavakoli
- Health Research Center, Life Style Institute , Baqiyatallah University of Medical Sciences , Tehran , Iran
| | - Omidreza Hosseini
- Department of Food Materials and Process Design Engineering , Gorgan University of Agricultural Science and Natural Resources , Gorgan , Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering , Gorgan University of Agricultural Science and Natural Resources , Gorgan , Iran
| | - Iman Katouzian
- Department of Food Materials and Process Design Engineering , Gorgan University of Agricultural Science and Natural Resources , Gorgan , Iran
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97
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Li S, He Z, Li H. Effect of nano-scaled rabbit bone powder on physicochemical properties of rabbit meat batter. J Sci Food Agric 2018; 98:4533-4541. [PMID: 29485183 DOI: 10.1002/jsfa.8981] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2018] [Revised: 02/19/2018] [Accepted: 02/20/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND To explore a new method of deep processing and to improve the value of rabbit bone, we prepared a nano-scaled rabbit bone powder by dry ball milling and compared the effect of different particle sizes of rabbit bone powder [fine-scaled (236.01 ± 5.99 μm), superfine-scaled (65.92 ± 1.71 μm), nano-scaled (502.52 ± 11.72 nm)] on the nutritional characteristics, pH, color, water-holding capacity, textural and rheological attributes of rabbit meat batter. RESULTS The rabbit bone powder significantly affected nutritional characteristics of meat batters; in particular, the contents of calcium were increased, regardless of particle size. Additionally, the rabbit meat batter, which contained 20 g kg-1 nano-scaled rabbit bone, had the lowest centrifugal and cooking losses among the treatments. CONCLUSION Based on the textural and rheological attributes of the rabbit meat batters, the addition of 20 g kg-1 nano-scaled rabbit bone was the best treatment. This represents an important finding with respect to the deep processing of rabbit bone in the rabbit meat industry. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Shaobo Li
- College of Food Science, Southwest University, Chongqing, PR China
| | - Zhifei He
- College of Food Science, Southwest University, Chongqing, PR China
- Chongqing Engineering Research Center of Regional Food, Chongqing, PR China
| | - Hongjun Li
- College of Food Science, Southwest University, Chongqing, PR China
- Chongqing Engineering Research Center of Regional Food, Chongqing, PR China
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98
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Affiliation(s)
- Pierre Villeneuve
- Unité Mixte de Recherches Ingénierie des Agropolymères et Technologies Émergentes (UMR IATE) , Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD) , F-34398 Montpellier , France
- Ingénierie des Agropolymères et Technologies Émergentes (IATE) , Université de Montpellier, Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Institut National de la Recherche Agronomique (INRA), and Montpellier SupAgro , F-34060 Montpellier , France
| | - Erwann Durand
- Unité Mixte de Recherches Ingénierie des Agropolymères et Technologies Émergentes (UMR IATE) , Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD) , F-34398 Montpellier , France
- Ingénierie des Agropolymères et Technologies Émergentes (IATE) , Université de Montpellier, Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Institut National de la Recherche Agronomique (INRA), and Montpellier SupAgro , F-34060 Montpellier , France
| | - Eric A Decker
- Department of Food Science , University of Massachusetts , Chenoweth Laboratory, Amherst , Massachusetts 01375 , United States
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99
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Sabino M, Cappelli K, Capomaccio S, Pascucci L, Biasato I, Verini-Supplizi A, Valiani A, Trabalza-Marinucci M. Dietary supplementation with olive mill wastewaters induces modifications on chicken jejunum epithelial cell transcriptome and modulates jejunum morphology. BMC Genomics 2018; 19:576. [PMID: 30068314 PMCID: PMC6090849 DOI: 10.1186/s12864-018-4962-9] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2017] [Accepted: 07/26/2018] [Indexed: 01/19/2023] Open
Abstract
BACKGROUND The Mediterranean diet is considered one of the healthier food habits and olive oil is one of its key components. Olive oil polyphenols are known to induce beneficial effects in several pathological conditions, such as inflammatory bowel disease, and to contrast the proliferation of cancer cells or hypercholesterolemia. Polyphenols are also present in waste products derived from the olive industry: olive mill wastewaters (OMWW) are rich in polyphenols and there is an increasing interest in using OMWW in animal nutrition. OMWW are attributed with positive effects in promoting chicken performance and the quality of food-derived products. However, a tissue-specific transcriptome target analysis of chickens fed with OMWW has never been attempted. RESULTS We explored the effect of dietary OMWW on the intestinal function in broilers. A morphological analysis of the jejunum revealed that OMWW reduced crypt depth, whereas no significant modifications were observed for villus height and the villus height/crypt depth ratio. An RNA Sequencing analysis was performed on isolated, intestinal, epithelial cells and 280 differentially expressed genes were found using a count-based approach. An enrichment analysis revealed that the majority of up regulated genes in the OMWW group were over-represented by the regulation of viral genome replication-related GO-Terms, whereas down regulated genes were mainly involved in cholesterol and lipid metabolism. CONCLUSIONS Our study showed how an industrial waste product can be recycled as a feed additive with a positive relapse. OMWW dietary supplementation can be a nutritional strategy to improve chicken performance and health, prevent intestinal damage, enhance innate immunity and regulate cholesterol metabolism and fat deposition.
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Affiliation(s)
- Marcella Sabino
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy
| | - Katia Cappelli
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy
| | - Stefano Capomaccio
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy
| | - Luisa Pascucci
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy
| | - Ilaria Biasato
- Department of Veterinary Sciences, University of Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Andrea Verini-Supplizi
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy
| | - Andrea Valiani
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Via Gaetano Salvemini 1, 06126 Perugia, Italy
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100
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DeLoid GM, Sohal IS, Lorente LR, Molina RM, Pyrgiotakis G, Stevanovic A, Zhang R, McClements DJ, Geitner NK, Bousfield DW, Ng KW, Loo SCJ, Bell DC, Brain J, Demokritou P. Reducing Intestinal Digestion and Absorption of Fat Using a Nature-Derived Biopolymer: Interference of Triglyceride Hydrolysis by Nanocellulose. ACS Nano 2018; 12:6469-6479. [PMID: 29874029 PMCID: PMC6535802 DOI: 10.1021/acsnano.8b03074] [Citation(s) in RCA: 119] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Engineered nanomaterials are increasingly added to foods to improve quality, safety, or nutrition. Here we report the ability of ingested nanocellulose (NC) materials to reduce digestion and absorption of ingested fat. In the small intestinal phase of an acellular simulated gastrointestinal tract, the hydrolysis of free fatty acids (FFA) from triglycerides (TG) in a high-fat food model was reduced by 48.4% when NC was added at 0.75% w/w to the food, as quantified by pH stat titration, and by 40.1% as assessed by fluorometric FFA assay. Furthermore, translocation of TG and FFA across an in vitro cellular model of the intestinal epithelium was significantly reduced by the presence of 0.75% w/w NC in the food (TG by 52% and FFA by 32%). Finally, in in vivo experiments, the postprandial rise in serum TG 1 h after gavage with the high fat food model was reduced by 36% when 1.0% w/w NC was administered with the food. Scanning electron microscopy and molecular dynamics studies suggest two primary mechanisms for this effect: (1) coalescence of fat droplets on fibrillar NC (CNF) fibers, resulting in a reduction of available surface area for lipase binding and (2) sequestration of bile salts, causing impaired interfacial displacement of proteins at the lipid droplet surface and impaired solubilization of lipid digestion products. Together these findings suggest a potential use for NC, as a food additive or supplement, to reduce absorption of ingested fat and thereby assist in weight loss and the management of obesity.
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Affiliation(s)
- Glen M. DeLoid
- Center for Nanotechnology and Nanotoxicology, Department of Environmental Health, Harvard T. H. Chan School of Public Health, Boston, MA 02115, USA
| | - Ikjot Singh Sohal
- Department of Biomedical Engineering & Biotechnology, University of Massachusetts Lowell, Lowell, MA, 01854, USA
| | - Laura R Lorente
- Center for Nanotechnology and Nanotoxicology, Department of Environmental Health, Harvard T. H. Chan School of Public Health, Boston, MA 02115, USA
| | - Ramon M. Molina
- Center for Nanotechnology and Nanotoxicology, Department of Environmental Health, Harvard T. H. Chan School of Public Health, Boston, MA 02115, USA
| | - Georgios Pyrgiotakis
- Center for Nanotechnology and Nanotoxicology, Department of Environmental Health, Harvard T. H. Chan School of Public Health, Boston, MA 02115, USA
| | - Ana Stevanovic
- Center for Nanotechnology and Nanotoxicology, Department of Environmental Health, Harvard T. H. Chan School of Public Health, Boston, MA 02115, USA
| | - Ruojie Zhang
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | | | - Nicholas K. Geitner
- Department of Civil and Environmental Engineering & Center for the Environmental Implications of NanoTechnology, Duke University, Durham, NC 27708, USA
| | - Douglas W. Bousfield
- Department of Chemical and Biological Engineering, University of Maine, Orono, ME 04469, USA
| | - Kee Woei Ng
- School of Materials Science and Engineering, Nanyang Technological University, Singapore 639798
| | - Say Chye Joachim Loo
- School of Materials Science and Engineering, Nanyang Technological University, Singapore 639798
| | - David C. Bell
- School of Engineering and Applied Sciences, Harvard University, Cambridge, MA, 02138, USA
| | - Joseph Brain
- Center for Nanotechnology and Nanotoxicology, Department of Environmental Health, Harvard T. H. Chan School of Public Health, Boston, MA 02115, USA
| | - Philip Demokritou
- Center for Nanotechnology and Nanotoxicology, Department of Environmental Health, Harvard T. H. Chan School of Public Health, Boston, MA 02115, USA
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