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Benítez-González AM, Stinco CM, Rodríguez-Pulido FJ, Vicario IM, Meléndez-Martínez AJ. Towards more sustainable cooking practices to increase the bioaccessibility of colourless and provitamin A carotenoids in cooked carrots. Food Funct 2024. [PMID: 39118544 DOI: 10.1039/d4fo02752c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/10/2024]
Abstract
The effect of different cooking methods (boiling, baking, steaming and microwaving) on the colour and texture of carrots, as well as on the bioaccessibility of carotenoids, was investigated in order to identify the more "sustainable cooking" methods. Cooking resulted in statistically significant increases in total carotenoid bioaccessibility, both with intensity and duration of treatments. In particular, significant increases in carotenoid bioaccessible content (CBC) were observed, ranging from 6.03-fold (microwave) to 8.90-fold (baking) for the most intense cooking conditions tested. Although the relative concentration of the colourless carotenoids (phytoene and phytofluene) in raw carrots is lower than that of provitamins A α- and β-carotene, the bioaccessible content of the colourless ones is much higher. From an energy consumption standpoint and considering samples with the same tenderness, the highest CBC values per kWh decreased in the order microwaving > baking > water cooking > steaming. Our findings are important to help combat vitamin A deficiency since increases of up to ∼40-fold and ∼70-fold in the CBCs of the vitamin A precursors α- and β-carotene, respectively, were observed. These results provide a basis for defining "sustainable cooking" as "cooking practices that optimize intensity, duration and other parameters leading to a more efficient use of energy to maximize the bioavailability of nutrients and other beneficial food components (such as bioactives) while ensuring food appeal and safety".
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Affiliation(s)
- Ana M Benítez-González
- Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
| | - Carla M Stinco
- Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
| | | | - Isabel M Vicario
- Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
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2
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Wan X, Liu X, Ao Y, Zhang L, Zhuang P, Jiao J, Zhang Y. Associations between cooking method of food and type 2 diabetes risk: A prospective analysis focusing on cooking method transitioning. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2024; 360:124662. [PMID: 39097261 DOI: 10.1016/j.envpol.2024.124662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/15/2024] [Revised: 07/02/2024] [Accepted: 08/01/2024] [Indexed: 08/05/2024]
Abstract
Cooking process for food significantly impacts household air and increases exposure to endocrine disruptors such as acrylamide, consequently affecting human health. In the past 30 years, the transformation of cooking methods to high-temperature thermal processing has occurred widely in China. Yet the transition of cooking methods on the onset of type 2 diabetes (T2D) remains unclear, which may hinder health-based Sustainable Development Goals. We aimed to estimate the associations between dietary intake with different cooking methods and T2D risk. We included 14,745 participants (>20 y) from the China Health and Nutrition Survey (1991-2015). Food consumption was calculated using three consecutive 24-h dietary recalls combined with both individual participant level and household food inventory. Cooking methods, including boiling, steaming, baking, griddling, stir-frying, deep-frying, and raw eating, were also recorded. The consumption of baked/griddled and deep-fried foods was positively associated with 39% and 35% higher of T2D risk by comparing the highest with the lowest category of food consumption, respectively. The use of unhealthy cooking methods for processing foods including baked/griddled and deep-fried foods was attributable for 15 million T2D cases of the total T2D burden in 2011, resulting in a medical cost of $2.7 billion and was expected to be attributable for 39 million T2D cases in 2030, producing a medical cost of $223.8 billion. Replacing one serving of deep-fried foods and baked/griddle foods with boiled/steamed foods was related to 50% and 20% lower risk of T2D, respectively. Our findings recommend healthy driven cooking methods for daily diet for nourishing sustainable T2D prevention in China.
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Affiliation(s)
- Xuzhi Wan
- Department of Gastroenterology, The First Affiliated Hospital, Zhejiang University School of Medicine, Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China
| | - Xiaohui Liu
- Department of Endocrinology, The Second Affiliated Hospital, Department of Nutrition, School of Public Health, Zhejiang University School of Medicine, Hangzhou, Zhejiang, China
| | - Yang Ao
- Department of Endocrinology, The Second Affiliated Hospital, Department of Nutrition, School of Public Health, Zhejiang University School of Medicine, Hangzhou, Zhejiang, China
| | - Lange Zhang
- Department of Endocrinology, The Second Affiliated Hospital, Department of Nutrition, School of Public Health, Zhejiang University School of Medicine, Hangzhou, Zhejiang, China
| | - Pan Zhuang
- Department of Gastroenterology, The First Affiliated Hospital, Zhejiang University School of Medicine, Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China
| | - Jingjing Jiao
- Department of Endocrinology, The Second Affiliated Hospital, Department of Nutrition, School of Public Health, Zhejiang University School of Medicine, Hangzhou, Zhejiang, China
| | - Yu Zhang
- Department of Gastroenterology, The First Affiliated Hospital, Zhejiang University School of Medicine, Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China.
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3
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Sánchez-Ortiz LK, Sánchez-Quezada V, Gaytán-Martínez M, Cuellar-Nuñez ML, Loarca-Piña G. Influence in physicochemical, nutritional, and antioxidant properties by addition Moringa oleifera leaves in Avena sativa bread. Food Chem 2024; 460:140743. [PMID: 39116777 DOI: 10.1016/j.foodchem.2024.140743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2024] [Revised: 07/22/2024] [Accepted: 07/31/2024] [Indexed: 08/10/2024]
Abstract
Moringa oleifera leaves have high nutrient valor, physicochemical, and nutraceutical properties and can be used as ingredients to develop wheat-free enrich. The aim was to evaluate nutritional, chemical, and nutraceutical characterization, antioxidant capacity, along physicochemical parameters to develop four oat bread using yeast (PL), xanthan gum (PG), and 2.5% (M2) or 5.0% (M5) of moringa leaves. Morinaga leaves were a source of 23.19% protein, 12.43% ash, and 30.36% dietary fiber. The bread formulations increased the protein content by 25-50%, and decreased lipid in 52.14% compared with commercial bread. For antioxidant capacity, PLM5 had the highest with values of 11.97 mMTE/g (DPPH), 16.06 mMTE/g (ABTS), and 16.38 mMTE/g (FRAP). In the bread with MOLP were identified Epicatechin, rutin, and dihydroxybenzoic acid by HPLC. The bread with a better texture profile was PLM2. The results suggested that moringa leaves used as an oat bread ingredient can enhance the nutritional and nutraceutical content.
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Affiliation(s)
- L K Sánchez-Ortiz
- PROPAC, Research and Graduate Program in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Querétaro, Qro., 76010, Mexico
| | - V Sánchez-Quezada
- PROPAC, Research and Graduate Program in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Querétaro, Qro., 76010, Mexico
| | - M Gaytán-Martínez
- PROPAC, Research and Graduate Program in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Querétaro, Qro., 76010, Mexico
| | - M L Cuellar-Nuñez
- Facultad de Medicina, Universidad Autónoma de Querétaro, Clavel 200, Prados de la Capilla, Santiago de Querétaro, Querétaro, 76176, Mexico
| | - G Loarca-Piña
- PROPAC, Research and Graduate Program in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Querétaro, Qro., 76010, Mexico..
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4
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Vargha S, Igual M, Miraballes M, Gámbaro A, García-Segovia P, Martínez-Monzó J. Influence of Cooking Technique on Bioaccessibility of Bioactive Compounds in Vegetable Lentil Soup. Foods 2024; 13:2405. [PMID: 39123597 PMCID: PMC11311475 DOI: 10.3390/foods13152405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 06/01/2024] [Accepted: 06/27/2024] [Indexed: 08/12/2024] Open
Abstract
Vegetables and legume soups contain various essential and bioactive constituents such as vitamin C, carotenoids, and phenolics. Antioxidant activity characteristics related to those compounds are well known to contribute profusely to human health. The cooking technique affects the bioavailability of nutrients and bioactive compounds, making it crucial to explore optimal alternatives to maximize them. The objective of this study was to explore the influence of different cooking techniques (boiling, pressure cooking, sous-vide, and cook-vide) on the physicochemical properties and bioactive characteristics of a ready-to-eat vegetable lentil soup. For this, the bioaccessibility of those compounds was assessed through an in vitro simulated gastrointestinal methodology. The firmness of vegetables was established to define treatments' cooking times, allowing subsequent comparison of the nutritional and functional properties of the soups. The color of vegetables was also evaluated as a quality parameter, which contributed to providing a global vision of the process impact. The results revealed that in vitro digestion (IVD) caused a decrease in all bioactive compound determinations for all cooking treatments of up to 72% for total phenols, 92% for lycopene, 98% for carotenoids, and 100% for vitamin C. Additionally, the antioxidant activity of the soups after thermal treatment improved up to 46% measured by the DPPH method. This study emphasizes the importance of considering the digestion process in the selection of the most adequate cooking technique. After IVD, traditional cooking (boiling) reached the maximum total carotenoid and lycopene contents; cook-vide and pressure-cooking techniques provided the highest total phenol content, showing these three techniques to have the maximum antioxidant capacity.
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Affiliation(s)
- Sofía Vargha
- Food Department, School of Nutrition, Universidad de la República (UdelaR), Montevideo 11800, Uruguay;
| | - Marta Igual
- Food Technology Department, Universitat Politècnica de València, 46022 Valencia, Spain; (M.I.); (P.G.-S.); (J.M.-M.)
| | - Marcelo Miraballes
- Food Science and Technology Department, School of Chemistry, Universidad de la República (UdelaR), Montevideo 11800, Uruguay;
| | - Adriana Gámbaro
- Food Science and Technology Department, School of Chemistry, Universidad de la República (UdelaR), Montevideo 11800, Uruguay;
| | - Purificación García-Segovia
- Food Technology Department, Universitat Politècnica de València, 46022 Valencia, Spain; (M.I.); (P.G.-S.); (J.M.-M.)
| | - Javier Martínez-Monzó
- Food Technology Department, Universitat Politècnica de València, 46022 Valencia, Spain; (M.I.); (P.G.-S.); (J.M.-M.)
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5
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Vancoillie F, Verkempinck SHE, Hendrickx ME, Van Loey AM, Grauwet T. Farm to Fork Stability of Phytochemicals and Micronutrients in Brassica oleracea and Allium Vegetables. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 39012491 DOI: 10.1021/acs.jafc.4c00265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/17/2024]
Abstract
Brassica oleracea and Allium vegetables are known for their unique, family specific, water-soluble phytochemicals, glucosinolates, and S-alk(en)yl-l-cysteine sulfoxides, respectively. However, they are also important delivery systems of several other health-related compounds, such as carotenoids (lipid-soluble phytochemicals), vitamin C (water-soluble micronutrient), and vitamin K1 (lipid-soluble micronutrient). When all-year-round availability or transport over long distances is targeted for these often seasonal, locally grown vegetables, processing becomes indispensable. However, the vegetable processing chain, which consists of multiple steps (e.g., pretreatment, preservation, storage, preparation), can impact the nutritional quality of these vegetables corresponding to the nature of the health-related compounds and their susceptibility to (bio)chemical conversions. Since information about the impact of the vegetable processing chain is scattered per compound or processing step, this review targets an integration of the state of the art and discusses needs for future research. Starting with a discussion on substrate-enzyme location within the vegetable matrix, an overview is provided of the impact and potential of processing, encompassing a wide range of (nonenzymatic) conversions.
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Affiliation(s)
- Flore Vancoillie
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Sarah H E Verkempinck
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Marc E Hendrickx
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Ann M Van Loey
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Tara Grauwet
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
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6
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Dulger Altıner D, Yıkmış S, Şimşek MA, Türkol M, Tokatlı Demirok N, Celik G. Impact of Thermosonication Treatment on Parsley Juice: Particle Swarm Algorithm (PSO), Multiple Linear Regression (MLR), and Response Surface Methodology (RSM). ACS OMEGA 2024; 9:29585-29597. [PMID: 39005802 PMCID: PMC11238288 DOI: 10.1021/acsomega.4c02749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 06/08/2024] [Accepted: 06/20/2024] [Indexed: 07/16/2024]
Abstract
Thermosonication (TS), also known as ultrasonic-assisted heat treatment, is gaining attention in liquid product processing due to its ability to improve quality parameters and can serve as an alternative to thermal treatments. The parsley juice (TS-PJ) was subjected to thermosonication treatment (frequency: 26 kHz; power: 200 W; amplitude 60, 70, 80, 90, and 100%; temperature: 40, 45, 50, 55, and 60 °C; time: 4, 6, 8, 10, and 12 min) and was compared with untreated control parsley juice (C-PJ) and pasteurized treated (P-PJ) (85 °C/2 min) parsley juice samples. The objectives of the research work were to determine the effect of thermosonication on the quality attributes such as total chlorophyll and ascorbic acid of parsley juice using particle swarm algorithm (PSO), multiple linear regression (MLR), and response surface methodology (RSM). Thermosonication enhanced the bioactive compounds of parsley juice. The results showed that 15 phenolic compounds were detected in the samples. There was a significant (p < 0.05) increase in gallic acid contents in ultrasound-treated TS-PJ. There was no significant difference in total chlorophyll and ascorbic acid content between C-PJ and TS-PJ samples. Na and K from macro minerals and Fe and Zn from micro minerals were high in PJ samples. While K contents were increased, P contents were lower in the TS-PJ sample. RSM modeling provided superior prediction compared to MLR. PSO, on the other hand, made good predictions intuitively. Thermosonication enriched parsley juice's bioactive components and had positive health effects.
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Affiliation(s)
- Dilek Dulger Altıner
- Department of Gastronomy and Culinary Arts, Tourism Faculty, Kocaeli University, 41400 Kartepe, Kocaeli, Türkiye
| | - Seydi Yıkmış
- Department of Food Technology, Tekirdag Namık Kemal University, 59830 Tekirdag, Türkiye
| | - Mehmet Ali Şimşek
- Department of Computer Technologies, Vocational School of Technical Sciences, Tekirdag Namik Kemal University, 59030 Tekirdag, Türkiye
| | - Melikenur Türkol
- Nutrition and Dietetics, Faculty of Health Sciences, Halic University, 34060 Istanbul, Türkiye
| | - Nazan Tokatlı Demirok
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Tekirdag Namık Kemal University, 59030 Tekirdag, Türkiye
| | - Guler Celik
- The Scientific and Technological Research Council of Turkey, Bursa Test and Analysis Laboratory (TUBITAK BUTAL), Bursa 16190, Türkiye
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7
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Murugu DK, Onyango AN, Ndiritu AK, Nyangena DN, Osuga IM, Cheseto X, Subramanian S, Ekesi S, Tanga CM. Physicochemical properties of edible cricket oils: Implications for use in pharmaceutical and food industries. FUTURE FOODS 2024; 9:None. [PMID: 38932931 PMCID: PMC11197024 DOI: 10.1016/j.fufo.2024.100316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 02/06/2024] [Accepted: 02/06/2024] [Indexed: 06/28/2024] Open
Abstract
The prevailing global market demands locally produced, sustainable oils for biomedical applications. This study focused on evaluating the quality of cricket-derived oils and meals from Scapsipedus icipe Hugel, Tanga, and Gryllus bimaculatus De Geer common delicacy in Africa, following standard methods for physicochemical properties, fatty acid composition, and phytochemicals (oxalates, phytates, tannins, and polyphenols). The cricket oils physicochemical properties aligned with Codex Alimentarius standards for edible oils, including low solidification temperature (< 2 °C), a high refractive index (1.46), and a specific gravity of 0.88. Notably, peroxide values (1.9 to 2.5 mg mEq O2/kg), acid values (1.1 to 2.2 mg KOH/g), and saponification values (234-246 mg KOH/g) all are indicative of lightness and unsaturated fatty acids. Nutritionally, cricket powder was rich in protein (56.8-56.9% -) and fat (31.7-33.5% -of dry matter), with significant amounts of essential omega-3 and omega-6 fatty acids. Predominant saturated and monounsaturated fatty acids were palmitic (23.9-31.2 mg/100 g-) and oleic acids (10.9-11.4 mg/100 g- of oil), respectively. Antioxidant values (48.0 to 65.0 mg/100 g), inferred from total polyphenols, suggests a stable oil with long shelf-life. These results highlight the promising and sustainable potential of cricket-derived oils for applications in the food and pharmaceutical industries.
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Affiliation(s)
- Dorothy K. Murugu
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100 Nairobi, Kenya
- Department of Human Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000-00200 Nairobi, Kenya
| | - Arnold N. Onyango
- Department of Human Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000-00200 Nairobi, Kenya
| | - Alex K. Ndiritu
- Department of Human Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000-00200 Nairobi, Kenya
- Department of Public Health, University of Kabianga, P.O. Box 2030-20200 Kericho, Kenya
| | - Dorothy N. Nyangena
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100 Nairobi, Kenya
| | - Isaac M. Osuga
- Department of Animal Science, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000-00200 Nairobi, Kenya
| | - Xavier Cheseto
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100 Nairobi, Kenya
| | - Sevgan Subramanian
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100 Nairobi, Kenya
| | - Sunday Ekesi
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100 Nairobi, Kenya
| | - Chrysantus M. Tanga
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100 Nairobi, Kenya
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AlJuhaimi F, Mohamed Ahmed IA, Özcan MM, Uslu N, Albakry Z. Quantitative Determination of Biogenic Element Contents and Phytochemicals of Broccoli ( Brassica oleracea var. italica) Cooked Using Different Techniques. PLANTS (BASEL, SWITZERLAND) 2024; 13:1283. [PMID: 38794354 PMCID: PMC11124966 DOI: 10.3390/plants13101283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Revised: 04/24/2024] [Accepted: 05/01/2024] [Indexed: 05/26/2024]
Abstract
In this study, the effect of different cooking techniques on broccoli moisture, total phenolic, total flavonoid, and radical scavenging capacity results, polyphenol contents, and their quantitative values was investigated. The total phenolic quantities of fresh and cooked broccoli samples were assessed to be between 36.32 (conventional boiling) and 423.39 mg GAE/100 g (microwave heating). The radical scavenging activities of the broccoli samples were reported between 2.55 (conventional boiling) and 4.99 mmol/kg (microwave heating). In addition, catechin and rutin quantities of the fresh and cooked broccoli samples were measured to be between 2.24 (conventional boiling) and 54.48 mg/100 g (microwave heating), and between 0.55 (conventional boiling) and 16.33 mg/100 g (microwave heating), respectively. The most abundant elements in fresh and cooked broccoli samples were K, Ca, P, S, and Mg. The results showed some changes depending on cooking techniques compared to the control. The bioactive properties of broccoli samples cooked by means of conventional boiling, boiling in vacuum bag, and high-pressure boiling were established to be lower compared to the fresh sample. Catechin, 3,4-dihydroxybenzoic acid, rutin, and gallic acid were the key phenolic compounds of fresh and cooked broccoli samples. The phenolic components of broccoli were significantly affected by the applied cooking techniques. The highest protein in broccoli samples was determined in the broccoli sample cooked by boiling in a vacuum bag. There were statistically significant changes among the mineral results of broccoli cooked with different cooking methods.
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Affiliation(s)
- Fahad AlJuhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh 11451, Saudi Arabia; (F.A.); (I.A.M.A.)
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh 11451, Saudi Arabia; (F.A.); (I.A.M.A.)
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya 42031, Turkey;
| | - Nurhan Uslu
- Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya 42031, Turkey;
| | - Zainab Albakry
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China;
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9
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Kido M, Yoshimoto M, Sakao K, Wada K, Hou DX. Effects of Cooking Methods on Caffeoylquinic Acids and Radical Scavenging Activity of Sweet Potato. Foods 2024; 13:1101. [PMID: 38611405 PMCID: PMC11011517 DOI: 10.3390/foods13071101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Revised: 03/28/2024] [Accepted: 03/30/2024] [Indexed: 04/14/2024] Open
Abstract
The effects of cooking methods, including steaming, deep-frying, and baking, on the phenolic content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, and isomerization of caffeoylquinic acids in sweet potato were investigated. A high correlation was observed between antioxidant capacity and total phenolic content. Deep-frying treatment resulted in higher antioxidant capacity with increasing heating time. The major phenolic components of raw sweet potat were 5-caffeoylquinic acid (CQA) and 3,5-dicaffeoylquinic acid (diCQA), which were reduced by heat treatment due to the isomerization of 5-CAQ to 3- and 4-CQA, and 3,5-diCQA to 3,4- and 4,5-diCQA. Moreover, 5-CQA was more stable than 3,5-diCQA even at 100 °C. Our results demonstrated that by controlling the cooking temperature and time, new bioactive compounds such as mono- and diCQA derivatives can be produced from sweet potato. These data indicate a potential approach for the development of new functional foods from sweet potato by controlling cooking temperature and time.
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Affiliation(s)
- Megumi Kido
- The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; (M.K.); (K.S.); (K.W.)
- Department of Human Life and Science, Kagoshima Women’s College, 6-9 Kohraicho, Kagoshima 890-8565, Japan
| | - Makoto Yoshimoto
- My Food Development Institute, 109-3 Miyakonojo, Miyazaki 885-0041, Japan;
| | - Kozue Sakao
- The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; (M.K.); (K.S.); (K.W.)
- Faculty of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan
| | - Koji Wada
- The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; (M.K.); (K.S.); (K.W.)
- Faculty of Agriculture, University of the Ryukyus, Senbaru, Nishihara 1, Okinawa 903-0213, Japan
| | - De-Xing Hou
- The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; (M.K.); (K.S.); (K.W.)
- Faculty of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan
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10
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Zare N, Sedighi M, Jalili H, Zare H, Maftoon Azad N. Evaluation of fig-milk dessert bioactive properties as a potential functional food. Food Sci Nutr 2024; 12:2692-2701. [PMID: 38628184 PMCID: PMC11016442 DOI: 10.1002/fsn3.3950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 12/18/2023] [Accepted: 12/29/2023] [Indexed: 04/19/2024] Open
Abstract
The fig-milk dessert, a traditional and nutritionally rich treat infused with bioactive compounds, was subjected to a comprehensive analysis in this study. The novelty of this research lies in the investigation of the in vitro antioxidant, anticancer, and antimicrobial potential of the fig-milk dessert. This was accomplished through the utilization of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, Annexin/propidium iodide staining, microtiter plate-based assay and agar well diffusion, respectively, for the first time. Additionally, the study assessed the total phenols and flavonoid content of the extract using the Folin-Ciocalteu assay and the aluminum chloride method, respectively. The findings revealed that the cooking method exerted a significant influence on the bioactive properties and nutritional composition of the dessert. Among the samples analyzed, CM1, consisting of figs steamed for 2 min and milk heated to 70°C, exhibited remarkable characteristics. This sample demonstrated the highest peptide concentration (1290 mg/L), superior antioxidant and anticancer activities, and favorable sensory attributes. Specifically, CM1 induced apoptosis in 84% of AGS cells and inhibited 68% of free radicals in the DPPH assay. It is noteworthy that the fig-milk dessert did not exhibit any antibacterial properties. These discerning results carry substantial implications for the development of functional dairy products endowed with both nutritional and potential therapeutic properties.
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Affiliation(s)
- Niloofar Zare
- Department of Life Science Engineering, Faculty of New Sciences and TechnologiesUniversity of TehranTehranIran
| | - Mahsa Sedighi
- Department of Pharmaceutics and Nanotechnology, School of PharmacyBirjand University of Medical SciencesBirjandIran
- Cellular and Molecular Research CenterBirjand University of Medical SciencesBirjandIran
| | - Hasan Jalili
- Department of Life Science Engineering, Faculty of New Sciences and TechnologiesUniversity of TehranTehranIran
| | - Hamid Zare
- Fig Research Station, Fars Agricultural and Natural Resources Research and Education Center, AREEOEstahbanIran
| | - Neda Maftoon Azad
- Agricultural Engineering Research Department, Fars Agricultural and Natural Resources Research and Education CenterAgricultural Research, Education and Extension Organization (AREEO)ShirazIran
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11
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Engelhardt L, Pöhnl T, Alhussein M, John M, Neugart S. Changes in bioactive compounds and antioxidant activity of three Amaranthus L. genotypes from a model to household processing. Food Chem 2023; 429:136891. [PMID: 37481980 DOI: 10.1016/j.foodchem.2023.136891] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 07/03/2023] [Accepted: 07/13/2023] [Indexed: 07/25/2023]
Abstract
Amaranthus L. leaves are consumed as vegetables and are a rich source of secondary plant metabolites. The phenolic profiles of the three analyzed genotypes by LC-Q-TOF-MS/MS and HPLC-DAD were characterized by high amounts of hydroxycinnamic glucaric and -isocitric acids. 'Gartenfuchsschwanz' (A. hybridus L.) and 'Red Callaloo' (A. tricolor L.) had similar profiles. 'Gemüse-Amaranth' (A. tricolor L.) had a high amount of caffeoylglucaric acid 4, which was isolated, and afterward identified by NMR. Its antioxidant activity, measured by TEAC, DPPH, and TPC, was similar to 5-caffeoylquinic acid, common in many plant species. The antioxidant activity of Amaranthus L. can be explained rather by their different phenolic- and ascorbic acid concentrations than by their species. Household cooking reduces antioxidant activity due to oxidation processes while leaching into cooking water could be neglected. Amaranthus L. baked into a wheat-dough-matrix showed lower phenolic concentrations, presumably due to the formation of phenol-protein-bounds and thermal degradation.
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Affiliation(s)
- Layla Engelhardt
- Department of Crop Science, Division of Quality and Sensory of Plant Products, Georg-August-University Göttingen, Carl-Sprengel-Weg 1, 37075 Göttingen, Germany.
| | - Tobias Pöhnl
- Department of Crop Science, Division of Quality and Sensory of Plant Products, Georg-August-University Göttingen, Carl-Sprengel-Weg 1, 37075 Göttingen, Germany.
| | - Mohammad Alhussein
- Agricultural Entomology, Department of Crop Sciences, Georg-August-University Göttingen, Grisebachstraße 6, 37077 Göttingen, Germany.
| | - Michael John
- Institute of Organic and Biomolecular Chemistry, Georg-August-University Göttingen, Tammannstraße 2, 37077 Göttingen, Germany.
| | - Susanne Neugart
- Department of Crop Science, Division of Quality and Sensory of Plant Products, Georg-August-University Göttingen, Carl-Sprengel-Weg 1, 37075 Göttingen, Germany.
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12
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Cruz LL, Barco VS, Paula VG, Souza MR, Gallego FQ, Monteiro GC, Lima GPP, Damasceno DC, Volpato GT. Toxicological effects of the Curatella americana extract in embryo development of female pups from diabetic rats. Reprod Biol 2023; 23:100819. [PMID: 37918046 DOI: 10.1016/j.repbio.2023.100819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 10/16/2023] [Accepted: 10/18/2023] [Indexed: 11/04/2023]
Abstract
Maternal diabetes can influence the development of offspring during fetal life and postnatally. Curatella americana is a plant used as a menstrual cycle regulator and to prevent diabetes. This study evaluates the effects of C. americana aqueous extract on the estrous cycle and preimplantation embryos of adult female pups from diabetic rats. Female Sprague Dawley newborn rats received Streptozotocin or vehicle (citrate buffer). At adulthood, were submitted to the Oral Glucose Tolerance Test, and mated. The female rats were obtained and were distributed into four experimental groups: OC and OC/T represent female pups of control mothers and received water or plant extract, respectively; OD and OD/T represent female pups of diabetic mothers and received water or plant extract, respectively. The estrous cycle was followed for 10 days, the rats were mated and on gestational day 4 was performed preimplantation embryo analysis. Phenolic composition and biogenic amines in the extract were analyzed about the influence of the thermal process. The female pups from diabetic dams exhibited glucose intolerance, irregular estral cycle and a higher percentage of pre-embryos in delayed development (morula stage). After C. americana treatment, OD/T group no present a regular estrous cycle. Furthermore, the infusion process increases phenolic compounds and biogenic amines levels, which can have anti-estrogenic effect, anticipates the early embryonic development, and impair pre-implantation embryos. Thus, the indiscriminate use of medicinal plants should be avoided in any life phases by women, especially during pregnancy.
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Affiliation(s)
- Larissa Lopes Cruz
- Laboratory of System Physiology and Reproductive Toxicology, Institute of Biological and Health Sciences, Federal University of Mato Grosso (UFMT), Barra do Garças, Brazil; Laboratory of Experimental Research on Gynecology and Obstetrics, Postgraduate Course on Tocogynecology, Botucatu Medical School, Universidade Estadual Paulista (UNESP), Botucatu, Brazil
| | - Vinícius Soares Barco
- Laboratory of Experimental Research on Gynecology and Obstetrics, Postgraduate Course on Tocogynecology, Botucatu Medical School, Universidade Estadual Paulista (UNESP), Botucatu, Brazil
| | - Verônyca Gonçalves Paula
- Laboratory of Experimental Research on Gynecology and Obstetrics, Postgraduate Course on Tocogynecology, Botucatu Medical School, Universidade Estadual Paulista (UNESP), Botucatu, Brazil
| | - Maysa Rocha Souza
- Laboratory of System Physiology and Reproductive Toxicology, Institute of Biological and Health Sciences, Federal University of Mato Grosso (UFMT), Barra do Garças, Brazil; Laboratory of Experimental Research on Gynecology and Obstetrics, Postgraduate Course on Tocogynecology, Botucatu Medical School, Universidade Estadual Paulista (UNESP), Botucatu, Brazil
| | - Franciane Quintanilha Gallego
- Laboratory of Experimental Research on Gynecology and Obstetrics, Postgraduate Course on Tocogynecology, Botucatu Medical School, Universidade Estadual Paulista (UNESP), Botucatu, Brazil
| | - Gean Charles Monteiro
- Department of Chemical and Biological Sciences, Institute of Bioscience, São Paulo State University, Botucatu, Brazil
| | - Giuseppina Pace Pereira Lima
- Department of Chemical and Biological Sciences, Institute of Bioscience, São Paulo State University, Botucatu, Brazil
| | - Débora Cristina Damasceno
- Laboratory of Experimental Research on Gynecology and Obstetrics, Postgraduate Course on Tocogynecology, Botucatu Medical School, Universidade Estadual Paulista (UNESP), Botucatu, Brazil
| | - Gustavo Tadeu Volpato
- Laboratory of System Physiology and Reproductive Toxicology, Institute of Biological and Health Sciences, Federal University of Mato Grosso (UFMT), Barra do Garças, Brazil.
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13
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Rehman S, Yang YS, Patria RD, Zulfiqar T, Khanzada NK, Khan RJ, Lin CSK, Lee DJ, Leu SY. Substrate-related factors and kinetic studies of Carbohydrate-Rich food wastes on enzymatic saccharification. BIORESOURCE TECHNOLOGY 2023; 390:129858. [PMID: 37863332 DOI: 10.1016/j.biortech.2023.129858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 10/08/2023] [Accepted: 10/08/2023] [Indexed: 10/22/2023]
Abstract
Food waste biorefinery is a sustainable approach to producing green chemicals, however the essential substrate-related factors hindering the efficacy of enzymatic hydrolysis have never been clarified. This study explored the key rate-limiting parameters and mechanisms of carbohydrate-rich food after different cooking and storing methods, i.e., impacts of compositions, structural diversities, and hornification. Shake-flask enzymatic kinetics determined the optimal dosages (0.5 wt% glucoamylase, 3 wt% cellulase) for food waste hydrolysis. First order kinetics and simulation results determined that reaction coefficient (K) of cooked starchy food was ∼ 3.63 h-1 (92 % amylum digestibility) within 2 h, while those for cooked cellulosic vegetables were 0.25-0.5 h-1 after 12 h of hydrolysis. Drying and frying reduced ∼ 71-89 % hydrolysis rates for rice, while hydrothermal pretreatment increased the hydrolysis rate by 82 % on vegetable wastes. This study provided insights into advanced control strategy and reduced the operational costs by optimized enzyme doses for food waste valorization.
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Affiliation(s)
- Shazia Rehman
- Department of Mechanical Engineering, City University of Hong Kong, Tat Chee Avenue, Kowloon, Hong Kong
| | - Yvette Shihui Yang
- Department of Civil and Environmental Engineering, The Hong Kong Polytechnic University, Hong Kong
| | - Raffel Dharma Patria
- Department of Civil and Environmental Engineering, The Hong Kong Polytechnic University, Hong Kong
| | - Talha Zulfiqar
- Department of Civil and Environmental Engineering, The Hong Kong Polytechnic University, Hong Kong
| | - Noman Khalid Khanzada
- School of Energy and Environment, City University of Hong Kong, Tat Chee Avenue, Kowloon, Hong Kong
| | - Rabia Jalil Khan
- Department of Civil and Environmental Engineering, The Hong Kong Polytechnic University, Hong Kong
| | - Carol Sze Ki Lin
- School of Energy and Environment, City University of Hong Kong, Tat Chee Avenue, Kowloon, Hong Kong
| | - Duu-Jong Lee
- Department of Mechanical Engineering, City University of Hong Kong, Tat Chee Avenue, Kowloon, Hong Kong.
| | - Shao-Yuan Leu
- Department of Civil and Environmental Engineering, The Hong Kong Polytechnic University, Hong Kong; Research Institute for Smart Energy (RISE), The Hong Kong Polytechnic University, Hong Kong; Research Centre for Resources Engineering towards Carbon Neutrality (RCRE), The Hong Kong Polytechnic University, Hong Kong.
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14
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Visioli F, Marangoni F, Fogliano V, Del Rio D, Martinez JA, Kuhnle G, Buttriss J, Da Costa Ribeiro H, Bier D, Poli A. The ultra-processed foods hypothesis: a product processed well beyond the basic ingredients in the package. Nutr Res Rev 2023; 36:340-350. [PMID: 35730561 DOI: 10.1017/s0954422422000117] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The NOVA classification of food items has become increasingly popular and is being used in several observational studies as well as in nutritional guidelines and recommendations. We propose that there is a need for this classification and its use in the formulation of public health policies to be critically discussed and re-appraised. The terms 'processing' and 'ultra-processing', which are crucial to the NOVA classification, are ill-defined, as no scientific, measurable or precise reference parameters exist for them. Likewise, the theoretical grounds of the NOVA classification are unclear and inaccurate. Overall, the NOVA classification conflicts with the classic, evidence-based evaluation of foods based on composition and portion size because NOVA postulates that the food itself (or how much of it is eaten) is unimportant, but rather that dietary effects are due to how the food is produced. We contend that the NOVA system suffers from a lack of biological plausibility so the assertion that ultra-processed foods are intrinsically unhealthful is largely unproven, and needs further examination and elaboration.
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Affiliation(s)
- Francesco Visioli
- Department of Molecular Medicine, University of Padova, Padova, Italy
- IMDEA-Food, CEI UAM+CSIC, Madrid, Spain
| | | | - Vincenzo Fogliano
- Food Quality and Design Group, Wageningen University and Research, Wageningen, The Netherlands
| | - Daniele Del Rio
- Department of Food and Drugs, Human Nutrition Unit, University of Parma, Parma, Italy
| | | | - Gunter Kuhnle
- Department of Food and Nutritional Sciences, University of Reading, UK
| | | | - Hugo Da Costa Ribeiro
- Department of Pediatrics, Federal University of Bahia School of Medicine, Salvador, Bahia, Brazil
| | - Dennis Bier
- Department of Pediatrics, Children's Nutrition Research Center, Baylor College of Medicine, Houston, USA
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15
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Flores-Estrada J, Cano-Martínez A, Vargas-González Á, Castrejón-Téllez V, Cornejo-Garrido J, Martínez-Rosas M, Guarner-Lans V, Rubio-Ruíz ME. Hepatoprotective Mechanisms Induced by Spinach Methanolic Extract in Rats with Hyperglycemia-An Immunohistochemical Analysis. Antioxidants (Basel) 2023; 12:2013. [PMID: 38001866 PMCID: PMC10669258 DOI: 10.3390/antiox12112013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 11/13/2023] [Accepted: 11/14/2023] [Indexed: 11/26/2023] Open
Abstract
Spinach methanolic extract (SME) has a hepatoprotective effect due to its polyphenolic antioxidants; however, its action in parenchymal (PQ) and non-parenchymal (nPQ) cells remains unknown. This study investigates the hepatoprotective effect of SME on streptozotocin-induced hyperglycemic rats (STZ), focusing on immunohistochemical analyses. Methods: The extract was prepared, and the total polyphenols and antioxidant activity were quantified. Adult male Wistar rats were divided into four groups (n = 8): normoglycemic rats (NG), STZ-induced hyperglycemic (STZ), STZ treated with 400 mg/kg SME (STZ-SME), and NG treated with SME (SME) for 12 weeks. Serum liver transaminases and lipid peroxidation levels in tissue were determined. The distribution pattern and relative levels of markers related to oxidative stress [reactive oxygen species (ROS), superoxide dismutase-1, catalase, and glutathione peroxidase-1], of cytoprotective molecules [nuclear NRF2 and heme oxygenase-1 (HO-1)], of inflammatory mediators [nuclear NF-κB, TNF-α], proliferation (PCNA), and of fibrogenesis markers [TGF-β, Smad2/3, MMP-9, and TIMP1] were evaluated. Results: SME had antioxidant capacity, and it lowered serum transaminase levels in STZ-SME compared to STZ. It reduced NOX4 staining, and lipid peroxidation levels were related to low formation of ROS. In STZ-SME, the immunostaining for antioxidant enzymes increased in nPQ cells compared to STZ. However, enzymes were also localized in extra and intracellular vesicles in STZ. Nuclear NRF2 staining and HO-1 expression in PQ and nPQ were higher in STZ-SME than in STZ. Inflammatory factors were decreased in STZ-SME and were related to the percentage decrease in NF-κB nuclear staining in nPQ cells. Similarly, TGF-β (in the sinusoids) and MMP-9 (in nPQ) were increased in the STZ-SME group compared to the other groups; however, staining for CTGF, TIMP1, and Smad2/3 was lower. Conclusions: SME treatment in hyperglycemic rats induced by STZ may have hepatoprotective properties due to its scavenger capacity and the regulation of differential expression of antioxidant enzymes between the PQ and nPQ cells, reducing inflammatory and fibrogenic biomarkers in liver tissue.
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Affiliation(s)
| | - Agustina Cano-Martínez
- Departamento de Fisiología, Instituto Nacional de Cardiología Ignacio Chávez, Mexico City 14080, Mexico; (A.C.-M.); (Á.V.-G.); (V.C.-T.); (M.M.-R.); (V.G.-L.); (M.E.R.-R.)
| | - Álvaro Vargas-González
- Departamento de Fisiología, Instituto Nacional de Cardiología Ignacio Chávez, Mexico City 14080, Mexico; (A.C.-M.); (Á.V.-G.); (V.C.-T.); (M.M.-R.); (V.G.-L.); (M.E.R.-R.)
| | - Vicente Castrejón-Téllez
- Departamento de Fisiología, Instituto Nacional de Cardiología Ignacio Chávez, Mexico City 14080, Mexico; (A.C.-M.); (Á.V.-G.); (V.C.-T.); (M.M.-R.); (V.G.-L.); (M.E.R.-R.)
| | - Jorge Cornejo-Garrido
- Laboratorio de Biología Celular y Productos Naturales, Escuela Nacional de Medicina y Homeopatía (ENMH), Instituto Politécnico Nacional, Mexico City 07320, Mexico;
| | - Martín Martínez-Rosas
- Departamento de Fisiología, Instituto Nacional de Cardiología Ignacio Chávez, Mexico City 14080, Mexico; (A.C.-M.); (Á.V.-G.); (V.C.-T.); (M.M.-R.); (V.G.-L.); (M.E.R.-R.)
| | - Verónica Guarner-Lans
- Departamento de Fisiología, Instituto Nacional de Cardiología Ignacio Chávez, Mexico City 14080, Mexico; (A.C.-M.); (Á.V.-G.); (V.C.-T.); (M.M.-R.); (V.G.-L.); (M.E.R.-R.)
| | - María Esther Rubio-Ruíz
- Departamento de Fisiología, Instituto Nacional de Cardiología Ignacio Chávez, Mexico City 14080, Mexico; (A.C.-M.); (Á.V.-G.); (V.C.-T.); (M.M.-R.); (V.G.-L.); (M.E.R.-R.)
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16
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Mehmood A, Zeb A. Effects of different processing conditions on the carotenoid's composition, phenolic contents, and antioxidant activities of Brassica campestris leaves. Heliyon 2023; 9:e21191. [PMID: 37908713 PMCID: PMC10613915 DOI: 10.1016/j.heliyon.2023.e21191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2023] [Revised: 09/20/2023] [Accepted: 10/18/2023] [Indexed: 11/02/2023] Open
Abstract
Leafy vegetables are enriched with health-promoting compounds such as carotenoids and polyphenols. Different processing treatments have been shown to affect the amounts of these compounds. In this study, mustard (Brassica campestris) leaves were subjected to various processing treatments, boiling, frying, freezing, sonication, microwaving, and blanching. Carotenoid contents were determined using HPLC-DAD while the total phenolic, flavonoids, anthocyanin, and antioxidant activities were determined using established spectroscopic protocols. It has been found that different processing treatments concentrated the lutein, flavoxanthin, and β-carotene contents of mustard leaves, while frying has been found to have deleterious effects on these compounds. During boiling the concentration of violaxanthin, antheraxanthin, flavoxanthin, and lutein was significantly increased to 87.4, 29.9, 20.4, and 340.8 μg/g respectively versus control. The total anthocyanin and phenolic contents of mustard leaves were better preserved during frying having values of 6.2 mg/L and 1281.2 mg/100g, respectively, whereas the total flavonoid contents (TFC) in the control sample was 111.8 mg/100g. Among the studied treatments the highest TFC was reported in the blanched samples (108.7 mg/100g), followed by sonication (107.1 mg/100g). During microwave and sonication, the antioxidant potential of the treated samples had significantly increased while in other treatments, it was reduced.
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Affiliation(s)
- Arif Mehmood
- Department of Biotechnology, University of Malakand, Chakdara, Khyber Pakhtunkhwa, Pakistan
| | - Alam Zeb
- Department of Biochemistry, University of Malakand, Chakdara, Khyber Pakhtunkhwa, Pakistan
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17
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Cruz JDD, Mpalantinos MA, Oliveira LRD, Branches TG, Xavier A, Souza FDCDA, Aguiar JPL, Ferreira JLP, Silva JRDA, Amaral ACF. Nutritional and chemical composition of Alpinia zerumbet leaves, a traditional functional food. Food Res Int 2023; 173:113417. [PMID: 37803755 DOI: 10.1016/j.foodres.2023.113417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 07/31/2023] [Accepted: 08/28/2023] [Indexed: 10/08/2023]
Abstract
Alpinia zerumbet, a species of the Zingiberaceae family, is a common plant in tropical and subtropical areas used in traditional medicine to treat various diseases and also included as food in the traditional Okinawan diet (Japan). The leaves and rhizomes of this plant are used as spice and flavoring in foods such as rice, meats, and pasta. Studies of the chemical and nutritional characteristics of fresh leaves and of leaves submitted to thermal treatments such as boiling and steaming are lacking. In the current study, the leaves of A. zerumbet were subjected to boiling or steaming for 10, 20, and 30 min as part of the thermal treatments. The study also provides noteworthy results regarding the proximate composition, physical-chemical data, minerals, phenolic compounds, antioxidant activity, volatile compounds, and LC-MS chromatographic profiles of the extracts produced with fresh leaves and with thermal treatments. The carbohydrate content of A. zerumbet leaves improved during the thermal treatments, showing an increase after steaming (18.86 to 19.79%) and boiling for 30 min (25.85%). After boiling treatment for 20 min, a significant amount of protein was found (6.79%) and all heat treatments resulted in low content of lipid (<1.0%). The boiling treatment for 10 min (BT10) resulted in the highest concentrations of total phenolic components (TPC), 339.5 mg/g, and flavonoids (TF), 54.6 mg/g, among the three thermal treatments (BT10, BT20 and BT30). The results of the steaming treatments (ST 10, 20, and 30 min) differed, with ST20 leading to higher TPC (150.4 mg/g) and TF (65.0 mg/g). The quantity of total phenolics and flavonoids, as well as the antioxidant activity, were significantly affected by the cooking method and the length of time of sample exposure to heat. The samples boiled for 30 and 10 min had higher concentrations of antioxidant activity as measured by the phosphomolybdenum and DPPH methods (151.5 mg/g of extract and 101.5 μg/mL, respectively). Thirty-eight volatile organic compounds (VOCs) were identified by chromatographic analysis of fresh and thermally treated leaves of A. zerumbet. Terpenoids were the predominant class of volatile compounds in the fresh leaves and in all thermal treatments. p-Cymene, 1,8-cineole, 4-terpineol, linalool, α-copaene and β-bisabolene have the greatest impact on overall aroma perception, with odor activity values (OAV) greater than five. Among the phenolic compounds identified by LC-HRMS in the extracts of fresh and thermally treated leaves were proanthocyanidins, (+) catechin, (-) epicatechin, quercetin-3-O-glucoronide, isorhamnetin-3-O-glucoronide, kaempferol-3-O-rutinoside, pinocembrin, alpinetin, pinostrobin, and other compounds. The present results support the traditional use of this plant as a potential food with properties that certainly contribute to health improvement.
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Affiliation(s)
- Jefferson Diocesano da Cruz
- Laboratório de Plantas Medicinais e Derivados, Farmanguinhos, Fundação Oswaldo Cruz, Rio de Janeiro, RJ, Brazil
| | - Maria A Mpalantinos
- Laboratório de Plantas Medicinais e Derivados, Farmanguinhos, Fundação Oswaldo Cruz, Rio de Janeiro, RJ, Brazil
| | - Laena Rebouças de Oliveira
- Laboratório de Cromatografia, Departamento de Química, Instituto de Ciências Exatas, Universidade Federal do Amazonas, Manaus, AM, Brazil
| | - Tainara Garcia Branches
- Laboratório de Cromatografia, Departamento de Química, Instituto de Ciências Exatas, Universidade Federal do Amazonas, Manaus, AM, Brazil
| | - Alexandre Xavier
- Laboratório de Plantas Medicinais e Derivados, Farmanguinhos, Fundação Oswaldo Cruz, Rio de Janeiro, RJ, Brazil; Plataforma de métodos analíticos, Farmanguinhos, Fundação Oswaldo Cruz, Rio de Janeiro, RJ, Brazil
| | - Francisca das Chagas do A Souza
- Laboratório de Análises Físico-Químicas e Funcionais dos Alimentos, Instituto Nacional de Pesquisas da Amazônia, Manaus, AM, Brazil
| | - Jaime P Lopes Aguiar
- Laboratório de Análises Físico-Químicas e Funcionais dos Alimentos, Instituto Nacional de Pesquisas da Amazônia, Manaus, AM, Brazil
| | | | - Jefferson Rocha de Andrade Silva
- Laboratório de Cromatografia, Departamento de Química, Instituto de Ciências Exatas, Universidade Federal do Amazonas, Manaus, AM, Brazil.
| | - Ana Claudia Fernandes Amaral
- Laboratório de Plantas Medicinais e Derivados, Farmanguinhos, Fundação Oswaldo Cruz, Rio de Janeiro, RJ, Brazil.
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18
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Siddiqui SA, Azmy Harahap I, Suthar P, Wu YS, Ghosh N, Castro-Muñoz R. A Comprehensive Review of Phytonutrients as a Dietary Therapy for Obesity. Foods 2023; 12:3610. [PMID: 37835263 PMCID: PMC10572887 DOI: 10.3390/foods12193610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 09/22/2023] [Accepted: 09/25/2023] [Indexed: 10/15/2023] Open
Abstract
Obesity is a complex medical condition mainly caused by eating habits, genetics, lifestyle, and medicine. The present study deals with traditional diets like the Mediterranean diet, Nordic diet, African Heritage diet, Asian diet, and DASH, as these are considered to be sustainable diets for curing obesity. However, the bioavailability of phytonutrients consumed in the diet may vary, depending on several factors such as digestion and absorption of phytonutrients, interaction with other substances, cooking processes, and individual differences. Hence, several phytochemicals, like polyphenols, alkaloids, saponins, terpenoids, etc., have been investigated to assess their efficiencies and safety in the prevention and treatment of obesity. These phytochemicals have anti-obesity effects, mediated via modulation of many pathways, such as decreased lipogenesis, lipid absorption, accelerated lipolysis, energy intake, expenditure, and preadipocyte differentiation and proliferation. Owing to these anti-obesity effects, new food formulations incorporating these phytonutrients were introduced that can be beneficial in reducing the prevalence of obesity and promoting public health.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Department of Biotechnology and Sustainability, Technical University of Munich, Essigberg 3, 94315 Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610 Quakenbrück, Germany
| | | | - Priyanka Suthar
- Department of Food Science and Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Solan 173230, Himachal Pradesh, India;
| | - Yuan Seng Wu
- School of Medical and Life Sciences, Sunway University, Subang Jaya 47500, Malaysia;
| | - Nibedita Ghosh
- Department of Pharmacology, Girijananda Chowdhury University, Guwahati 781017, Assam, India;
| | - Roberto Castro-Muñoz
- Tecnologico de Monterrey, Campus Toluca, Av. Eduardo Monroy Cárdenas 2000, San Antonio Buenavista, Toluca de Lerdo 50110, Mexico
- Department of Sanitary Engineering, Faculty of Civil and Environmental Engineering, Gdansk University of Technology, G. Narutowicza St. 11/12, 80-233 Gdansk, Poland
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19
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Lee A, Maks-Warren N, Aguilar V, Piszczor K, Swicegood B, Ye M, Warren J, O'Neill E, Fleck M, Tejayadi S. Inactivation of Salmonella, Shiga Toxin-producing E. coli, and Listeria monocytogenes in Raw Diet Pet Foods Using High-Pressure Processing. J Food Prot 2023; 86:100124. [PMID: 37414286 DOI: 10.1016/j.jfp.2023.100124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 06/26/2023] [Accepted: 06/28/2023] [Indexed: 07/08/2023]
Abstract
Pet food formulated with raw meat can pose health risks to pets and humans. High-pressure processing (HPP) was evaluated to achieve a 5-log reduction ofSalmonella,E. coliSTEC, andL. monocytogenesin commercial raw pet foods and maintain a 5-log reduction throughout post-HPP storage.Three formulation types that varied in the amounts of striated meat, organ meat, bone, seeds, and other ingredients (fruits, vegetables, and minor ingredients) designated as A-, S-, and R-formulations were used. Eight raw diet pet foods, consisting of three beef formulations (A-, S- and R-Beef), three chicken formulations (A-, S-, and R-Chicken), and two lamb formulations (A- and S-Lamb), were inoculated with 7 log CFU/g cocktails ofSalmonella,E. coliSTEC orL. monocytogenes, HPP at 586 MPa for 1-4 min, and stored refrigerated (4°C) or frozen (-10 to -18°C) for 21 days with microbiological analyses at various time intervals. A- formulations (20-46% meat, 42-68% organs, 0.9-1.3% seeds, and 10.7-11.1% fruits, vegetables, and minor ingredients) inoculated withSalmonellaand treated at 586 MPa for at least 2 min achieved a 5-log reduction 1 day post-HPP and maintained that inactivation level during frozen storage. A- and S-formulations inoculated withE. coliSTEC and treated at 586 MPa for at least 2 min achieved a 5-log reduction from day 6 of frozen storage. L. monocytogeneswas more HPP resistant thanSalmonellaandE. coliSTEC.S-formulations containing chicken or beef and stored frozen post-HPP had lower inactivation of L. monocytogenes compared to A-formulations containing chicken or beef. S-Lamb had higher frozen storage inactivation (5.95 ± 0.20 log CFU/g) compared to chicken (2.52 ± 0.38 log CFU/g) or beef (2.36 ± 0.48 log CFU/g). HPP coupled with frozen storage time was effective in achieving and maintaining a 5-log reduction ofSalmonellaandE. coliSTEC whileL. monocytogeneswas more resistant and requires further optimization to achieve a 5-log reduction.
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Affiliation(s)
- Alvin Lee
- Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL 60501-1957, USA
| | - Nicole Maks-Warren
- Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL 60501-1957, USA
| | - Viviana Aguilar
- Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL 60501-1957, USA
| | - Karolina Piszczor
- Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL 60501-1957, USA
| | - Brittany Swicegood
- Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL 60501-1957, USA
| | - Mu Ye
- Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL 60501-1957, USA
| | - Joshua Warren
- Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL 60501-1957, USA
| | - Edward O'Neill
- EEON Food Consulting, LLC, 8925 S. 28th St, Lincoln, NE 68516-6060, USA
| | - Mark Fleck
- Universal Pure, 1601 Pioneers Blvd, Lincoln, NE 68502, USA
| | - Susy Tejayadi
- Instinct Pet Food, 55 Westport Plaza Drive, Suite 200, St. Louis, MO 63146, USA
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20
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Akgeyik AU, Yalçın E, Çavuşoğlu K. Phytochemical fingerprint and biological activity of raw and heat-treated Ornithogalum umbellatum. Sci Rep 2023; 13:13733. [PMID: 37612432 PMCID: PMC10447479 DOI: 10.1038/s41598-023-41057-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Accepted: 08/21/2023] [Indexed: 08/25/2023] Open
Abstract
The plants that we use as food in our daily diet and as risk preventers against many diseases have many biological and pharmacological activities. The heat treatments applied during the cooking of the plants cause changes in the phytochemical content and bioactivity. In this study, the phytochemical fingerprint and biological activities of raw and heat-treated extracts of Ornithogalum umbellatum L., which is widely consumed in the Black Sea region, were investigated. The bulb and leaf parts of the plant consumed as food were dried in an oven at 35 °C and then ground into powder. For heat treatment, the plant was boiled at 100 °C for 20 min. Differences in phytochemical contents of raw and heat-treated extracts were determined by ICP-MS, LC-MS/MS, and FTIR analysis. Biological activity was investigated with antiradical, antimicrobial, antimutagenic and antiproliferative activity tests. In this way, the effect of heat treatment on both the phytochemical content and biological activity of the O. umbellatum extract was determined. Gallic acid, procateuic acid and caffeic acid were found as the main compounds in the O. umbellatum extract, while the presence of procateuic aldehyde, vanillin and kaempferol in minor proportions was determined. There was a significant decrease in phenolic compound levels after heat treatment and gallic acid content decreased by 92.6%, procateuic acid content by 90% and caffeic acid content by 84.8%. Significant differences were detected in macro and micro element levels after heat treatment in ICP-MS results. While Cd, Ba and Zn levels of the raw extract increased; Na, Mg, K, Fe, U, Co levels decreased significantly. In FTIR spectrum, shifts and disappearances were observed in some of the vibrations and the emergence of new vibrations was also determined after heat treatment. Raw extract exhibited strong scavenging activity against H2O2 and DPPH and had a broad spectrum antimicrobial property. As a result of heat application, regressions were detected in antiradicalic, antibacterial and antifungal activities. Antimutagenic and antiproliferative activities were determined by the Allium test and a significant decrease in both activities and loss of activity against some chromosomal abnormalities were determined after heat treatment. While the antiproliferative activity of the raw extract was 20%, the activity of the heat-treated extract decreased to 7.6%. The raw extract showed the strongest antimutagenic effect with 69.8% against the unequal distribution of chromatin. Similarly, the antimutagenic activity of the extract, which reduced the bridges by 56.1%, decreased to 0.74% after heat treatment and almost lost its antimutagenic activity. The biological activities of raw O. umbellatum are closely related to the major compounds it contains, and the decrease in the levels of these compounds with the effect of heat was reflected in the activity. Studies investigating the phytochemical contents of plants are very important and the studies investigating biological activities related to phytochemical content are more remarkable. In this study, the phytochemical fingerprint of O. umbellatum was determined, its biological activities were related to the compounds it contained, and the biological activity was found to be heat sensitive.
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Affiliation(s)
- Aytül Uzun Akgeyik
- Science and Technology Application and Research Center, Yozgat Bozok University, Yozgat, Turkey
| | - Emine Yalçın
- Department of Biology, Faculty of Science and Art, Giresun University, Giresun, Turkey.
| | - Kültiğin Çavuşoğlu
- Department of Biology, Faculty of Science and Art, Giresun University, Giresun, Turkey
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21
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Huang J, He Z, Xu M, Du J, Zhao YT. Socioeconomic status may affect association of vegetable intake with risk of ischemic cardio-cerebral vascular disease: a Mendelian randomization study. Front Nutr 2023; 10:1161175. [PMID: 37599701 PMCID: PMC10436213 DOI: 10.3389/fnut.2023.1161175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Accepted: 06/23/2023] [Indexed: 08/22/2023] Open
Abstract
Background Previous studies found that increasing vegetable intake benefits are reduced after adjustment for socioeconomic factors. Using genetic variation as an instrumental variable for vegetable intake and socioeconomic status, we investigated the relationship between vegetable intake and ischemic cardio-cerebral vascular diseases and focused on whether socioeconomic status was a possible confounder. Methods From three independent genome-wide association studies, we extracted instrumental variables reflecting raw and cooked vegetable intake, which were used to perform Mendelian randomization analysis. To evaluate the effects of socioeconomic factors on vegetable intake, univariate and multivariate Mendelian randomization analyses were performed using single nucleotide polymorphisms representing education attainment and household income reported in the literature. We also performed outlier assessment and a series of sensitivity analyses to confirm the results. Results Genetically predicted raw and cooked vegetable intake were not associated with any ischemic cardio-cerebral vascular diseases and lipid components after Bonferroni correction. Univariate Mendelian randomized analysis revealed that raw vegetable intake was positively correlated with education attainment (β = 0.04, p = 0.029) and household income (β = 0.07, p < 0.001). Multivariate Mendelian randomized model showed a positive correlation between household income and raw vegetable intake (β = 0.06, p = 0.004). Socioeconomic status was closely associated with eating habits and lifestyle related to the risk of cardiovascular diseases. Conclusion Genetically determined raw and cooked vegetable intake was not associated with significant benefits in terms of ischemic cardio-cerebral vascular diseases while genetically determined socioeconomic status may have an impact on vegetable intake. Socioeconomic status, which was closely associated with other eating habits and lifestyle, may affect the association between vegetable intake and ischemic cardio-cerebral vascular diseases.
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Affiliation(s)
- Jiutian Huang
- Aerospace Center Hospital, Peking University Aerospace School of Clinical Medicine, Beijing, China
| | - Ziyi He
- Aerospace Center Hospital, Peking University Aerospace School of Clinical Medicine, Beijing, China
| | - Minhui Xu
- Aerospace Center Hospital, Peking University Aerospace School of Clinical Medicine, Beijing, China
| | - Jianing Du
- Aerospace Center Hospital, Peking University Aerospace School of Clinical Medicine, Beijing, China
| | - Yun-tao Zhao
- Department of Cardiology, Aerospace Center Hospital, Beijing, China
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22
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la Gatta B, Rutigliano M, Liberatore MT, Dilucia F, Palmitessa M, Di Luccia A, Lamacchia C. Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality. Foods 2023; 12:2699. [PMID: 37509791 PMCID: PMC10378643 DOI: 10.3390/foods12142699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 07/06/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
The incorporation of 5 and 10% freeze-dried grape pomace powder (GPP) in fresh tagliatelle pasta preparation was evaluated for its effect on chemical composition, gluten protein structure, and sensory properties. The addition of the freeze-dried GPP led to a significant increase (p < 0.05) in polyphenol content in the raw and cooked fortified pasta samples with respect to 100% semolina pasta, although the phenolic content decreased after the cooking process. The opposite phenomenon was observed with the antioxidant activity, which increased significantly (p < 0.05) when switching from raw to cooked pasta samples fortified with GPP. The formation of a proper gluten structure was found in the fortified raw pasta, even if a change in the protein arrangement was shown in the fortified cooked samples, confirmed by a significant reduction (p < 0.05) in both the unextractable polymeric protein percentage (% UPP) and disulfide bond (S-S) formation. These results suggest a possible interaction between the protein sulfhydryl groups (-Cys) and polyphenols of grape pomace during cooking through non-disulfide covalent bonds, which was confirmed by the significant (p < 0.05) decrease in the -SH groups when comparing 100% semolina pasta with fortified pasta sample. Finally, a sensory analysis showed that the highest significant score (p < 0.05) was achieved by the 5% GP-fresh pasta sample.
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Affiliation(s)
- Barbara la Gatta
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Mariacinzia Rutigliano
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Maria Teresa Liberatore
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Flavia Dilucia
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | | | - Aldo Di Luccia
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Carmela Lamacchia
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
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23
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Yao F, Gao H, Yin CM, Shi DF, Fan XZ. Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms. Foods 2023; 12:2573. [PMID: 37444310 DOI: 10.3390/foods12132573] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 06/24/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023] Open
Abstract
The effects of different cooking methods (steaming, boiling, air frying, and oven baking) and cooking times (0, 5, 10, 15, and 20 min) on the bioactive components (total phenol, total flavonoid, crude polysaccharides, and eritadenine), color, texture, microstructure, and volatiles in shiitake mushrooms were investigated in this study. Steaming, boiling, and air frying for 5-20 min could decrease the contents of all the four bioactive components in the shiitake mushroom. However, oven baking for 5 min and 10 min showed the highest contents of total phenolics and total flavonoids, respectively. Moreover, the lowest losses of crude polysaccharides and eritadenine were observed for oven baking for 5 min and 15 min, respectively. The lightness of shiitake mushrooms was decreased by all treatments; however, steaming could keep a higher brightness compared with other methods. The microstructure was damaged by all cooking methods, especially air frying for 20 min. Meanwhile, steaming for 20 min decreased the hardness mostly, and there was no significant difference with air frying for 20 min. All cooking treatments decreased the complexity of the flavors and the relative contents of volatile compounds; the lowest contents were found when boiling for 5 min. From these results it can be seen that the physical, histological, and chemical features in shiitake mushroom were influenced by cooking methods and times. In addition, our results provide valuable information for the cooking and processing of shiitake mushrooms and other fungi.
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Affiliation(s)
- Fen Yao
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Hong Gao
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Chao-Min Yin
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - De-Fang Shi
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
| | - Xiu-Zhi Fan
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
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24
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Rondanelli M, Gasparri C, Riva A, Petrangolini G, Barrile GC, Cavioni A, Razza C, Tartara A, Perna S. Diet and ideal food pyramid to prevent or support the treatment of diabetic retinopathy, age-related macular degeneration, and cataracts. Front Med (Lausanne) 2023; 10:1168560. [PMID: 37324128 PMCID: PMC10265999 DOI: 10.3389/fmed.2023.1168560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Accepted: 05/09/2023] [Indexed: 06/17/2023] Open
Abstract
Many eye diseases, such as diabetic retinopathy (DR), age-related macular degeneration (AMD), and cataracts are preventable and treatable with lifestyle. The objective of this review is to assess the most recent research on the ideal dietary approach to prevent or support the treatment of DR, AMD, and cataracts, as well as to construct a food pyramid that makes it simple for people who are at risk of developing these pathologies to decide what to eat. The food pyramid presented here proposes what should be consumed every day: 3 portions of low glycemic index (GI) grains (for fiber and zinc content), 5 portions (each portion: ≥200 g/day) of fruits and vegetables (spinach, broccoli, zucchini cooked, green leafy vegetables, orange, kiwi, grapefruit for folic acid, vitamin C, and lutein/zeaxanthin content, at least ≥42 μg/day, are to be preferred), extra virgin olive (EVO) oil (almost 20 mg/day for vitamin E and polyphenols content), nuts or oil seeds (20-30 g/day, for zinc content, at least ≥15.8 mg/day); weekly: fish (4 portions, for omega-3 content and eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA) 0.35-1.4 g/day), white meat (3 portions for vitamin B12 content), legumes (2 portions for vegetal proteins), eggs (2 portions for lutein/zeaxanthin content), light cheeses (2 portions for vitamin B6 content), and almost 3-4 times/week microgreen and spices (saffron and curcumin). At the top of the pyramid, there are two pennants: one green, which indicates the need for personalized supplementation (if daily requirements cannot be met through diet, omega-3, and L-methylfolate supplementation), and one red, which indicates that certain foods are prohibited (salt and sugar). Finally, 3-4 times per week, 30-40 min of aerobic and resistance exercises are required.
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Affiliation(s)
- Mariangela Rondanelli
- Istituto di Ricovero e Cura a Carattere Scientifico (IRCCS) Mondino Foundation, Pavia, Italy
- Unit of Human and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, Pavia, Italy
| | - Clara Gasparri
- Endocrinology and Nutrition Unit, Azienda di Servizi alla Persona “Istituto Santa Margherita”, University of Pavia, Pavia, Italy
| | | | | | - Gaetan Claude Barrile
- Endocrinology and Nutrition Unit, Azienda di Servizi alla Persona “Istituto Santa Margherita”, University of Pavia, Pavia, Italy
| | - Alessandro Cavioni
- Endocrinology and Nutrition Unit, Azienda di Servizi alla Persona “Istituto Santa Margherita”, University of Pavia, Pavia, Italy
| | - Claudia Razza
- Endocrinology and Nutrition Unit, Azienda di Servizi alla Persona “Istituto Santa Margherita”, University of Pavia, Pavia, Italy
| | - Alice Tartara
- Endocrinology and Nutrition Unit, Azienda di Servizi alla Persona “Istituto Santa Margherita”, University of Pavia, Pavia, Italy
| | - Simone Perna
- Department of Biology, College of Science, University of Bahrain, Zallaq, Bahrain
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25
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Sergio L, Di Venere D, Gonnella M, D’Imperio M, Baruzzi F, Pinto L, Boari F, Cantore V, Candido V. Quality and Safety of Ready-to-Eat Golden Thistle ( Scolymus hispanicus L.): A New Product for Traditional Italian Dishes. PLANTS (BASEL, SWITZERLAND) 2023; 12:1622. [PMID: 37111846 PMCID: PMC10144175 DOI: 10.3390/plants12081622] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 04/05/2023] [Accepted: 04/07/2023] [Indexed: 06/19/2023]
Abstract
Golden thistle (Scolymus hispanicus L.) is a wild edible plant belonging to Asteraceae family, with a great potential for food applications. The aim of this study was to identify the best cooking procedure able to provide a high-quality, ready-to-use product. For this purpose, leaf midribs (the most used edible part of the plant) were cooked by boiling, steaming, and 'sous vide', and the cooked products were compared for their phenolic content and composition, antioxidant activity, sugar and inorganic ion content, organoleptic characteristics, and microbial safety, this latter also during storage. In general, boiling caused a decrease in the value of these parameters, despite being the best product for taste and overall acceptability. On the contrary, steaming and 'sous vide' resulted in the best treatments to preserve antioxidant activity, total phenols, and chlorogenic acid. In particular, in 'sous vide' cooked samples, a significant increase in the value of these parameters and a remarkable decrease in nitrate content were found. Moreover, 'sous vide' resulted in the best treatment also regarding microbial safety during shelf life; actually, after 15 days of storage at 8 °C, Enterobacteriaceae and mesophilic aerobic bacteria were not detectable in 'sous vide' samples. These results contributed to increase the knowledge of a wild edible plant with high nutritional properties and promoting its consumption by obtaining a ready-to-use product with good organoleptic characteristics and endowed with a long period of shelf life.
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Affiliation(s)
- Lucrezia Sergio
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy; (L.S.); (M.G.); (M.D.); (F.B.); (L.P.); (V.C.)
| | - Donato Di Venere
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy; (L.S.); (M.G.); (M.D.); (F.B.); (L.P.); (V.C.)
| | - Maria Gonnella
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy; (L.S.); (M.G.); (M.D.); (F.B.); (L.P.); (V.C.)
| | - Massimiliano D’Imperio
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy; (L.S.); (M.G.); (M.D.); (F.B.); (L.P.); (V.C.)
| | - Federico Baruzzi
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy; (L.S.); (M.G.); (M.D.); (F.B.); (L.P.); (V.C.)
| | - Loris Pinto
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy; (L.S.); (M.G.); (M.D.); (F.B.); (L.P.); (V.C.)
| | - Francesca Boari
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy; (L.S.); (M.G.); (M.D.); (F.B.); (L.P.); (V.C.)
| | - Vito Cantore
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy; (L.S.); (M.G.); (M.D.); (F.B.); (L.P.); (V.C.)
| | - Vincenzo Candido
- Department of European and Mediterranean Cultures, University of Basilicata, Via Lanera, 10, 75100 Matera, Italy;
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26
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Del Burgo-Gutiérrez C, Cid C, Ludwig IA, De Peña MP. LC-MS/MS Analysis Elucidates the Different Effects of Industrial and Culinary Processing on Total and Individual (Poly)phenolic Compounds of Piquillo Pepper ( Capsicum annuum cv. Piquillo). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:6050-6060. [PMID: 37014295 PMCID: PMC10119983 DOI: 10.1021/acs.jafc.2c07829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 03/16/2023] [Accepted: 03/21/2023] [Indexed: 06/19/2023]
Abstract
Pepper constitutes an important source of (poly)phenols, mainly flavonoids. Nevertheless, heat treatments applied prior to consumption may have an impact on these antioxidants, and thus may also affect their potential bioactivity. In this study, the effect of industrial and culinary treatments on the total and individual (poly)phenolic content of Piquillo pepper (Capsicum annuum cv. Piquillo) was thoroughly evaluated by high-performance liquid chromatography coupled to tandem mass spectrometry. A total of 40 (poly)phenols were identified and quantified in raw pepper. Flavonoids (10 flavonols, 15 flavones, and 2 flavanones) were the major compounds identified (62.6%). Among the 13 phenolic acids identified in raw samples, cinnamic acids were the most representative. High temperatures applied and subsequent peeling during industrial grilling drastically decreased the total (poly)phenolic content from 2736.34 to 1099.38 μg/g dm (59.8% reduction). In particular, flavonoids showed a higher reduction of 87.2% after grilling compared to nonflavonoids which only decreased by 14%. Moreover, 9 nonflavonoids were generated during grilling, modifying the (poly)phenolic profile. After culinary treatments, specifically frying, (poly)phenols appear to be better released from the food matrix, enhancing their extractability. Overall, industrial and culinary treatments differently affect both the total and individual (poly)phenolic compounds of pepper and, despite the reduction, they might also positively influence their bioaccessibility.
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Affiliation(s)
- Cristina Del Burgo-Gutiérrez
- Faculty
of Pharmacy & Nutrition, Department of Nutrition, Food Science
& Physiology, University of Navarra, 31008 Pamplona, Spain
- Center
for Nutrition Research, University of Navarra, c/Irunlarrea 1, 31008 Pamplona, Spain
| | - Concepción Cid
- Faculty
of Pharmacy & Nutrition, Department of Nutrition, Food Science
& Physiology, University of Navarra, 31008 Pamplona, Spain
- Center
for Nutrition Research, University of Navarra, c/Irunlarrea 1, 31008 Pamplona, Spain
- IdiSNA,
Navarra Institute for Health Research, 31008 Pamplona, Spain
| | - Iziar A. Ludwig
- Faculty
of Pharmacy & Nutrition, Department of Nutrition, Food Science
& Physiology, University of Navarra, 31008 Pamplona, Spain
- Center
for Nutrition Research, University of Navarra, c/Irunlarrea 1, 31008 Pamplona, Spain
- IdiSNA,
Navarra Institute for Health Research, 31008 Pamplona, Spain
| | - María-Paz De Peña
- Faculty
of Pharmacy & Nutrition, Department of Nutrition, Food Science
& Physiology, University of Navarra, 31008 Pamplona, Spain
- Center
for Nutrition Research, University of Navarra, c/Irunlarrea 1, 31008 Pamplona, Spain
- IdiSNA,
Navarra Institute for Health Research, 31008 Pamplona, Spain
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27
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Runeberg P, Ryabukhin D, Lagerquist L, Rahkila J, Eklund P. Transformations and antioxidative activities of lignans and stilbenes at high temperatures. Food Chem 2023; 404:134641. [DOI: 10.1016/j.foodchem.2022.134641] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 09/30/2022] [Accepted: 10/13/2022] [Indexed: 11/22/2022]
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28
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Dhansu P, Ram B, Singh AK, Tomar SK, Karuppaiyan R, Kumar R, Chhabra ML, Singh A, Raja AK, Kaushik P, Pandey SK. Different Treatments for Sugarcane Juice Preservation. Foods 2023; 12:311. [PMID: 36673403 PMCID: PMC9857402 DOI: 10.3390/foods12020311] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 12/08/2022] [Accepted: 12/13/2022] [Indexed: 01/11/2023] Open
Abstract
This investigation aimed to optimize the time, pH, pressure, and temperature of sugarcane juice pasteurization and to develop a "ready to serve" bottled sugarcane juice with a high preservation efficiency. Fresh sugarcane juice was extracted from sugarcane genotype Co 89003, and beverage samples were collected using three different treatments: sulphitation of juice with the addition of potassium metabisulphite (KMS-25, 50, 100, and 150 ppm), acidification of juice (addition of citric acid, to reduce the pH of the juice to 4.8, 4.5, and 4.25), and steam treatment of the canes (5 min, 10, and 15 min at 7 psi). In all treatments, the juice was pasteurized in glass bottles @ 65 °C for 25 min and stored at low temperature (5 °C) in pre-sterilized glass bottles. Juice properties such as the ˚Brix, total sugar, pH, and total phenolic content decreased with storage, whereas the microbial count, titrable acidity, and reducing sugar content significantly increased during storage. The addition of KMS, citric acid, and the steam treatment reduced the browning of juice and maintained the color of juice during storage, by inhibiting the polyphenol oxidase enzyme activity, from 0.571 unit/mL to 0.1 unit/mL. Among the selected treatments, sugarcane juice with KMS (100 and 150 ppm) and steam treatment of the canes for 5 and 10 min at 7 psi showed the minimum changes in physico-chemical properties, sensory qualities, and restricted microbial growth. Thesulphitation treatment with pasteurization proved best for increasing the shelf life of sugarcane juice upto 90 days with refrigeration. Similarly, the steam-subjected cane juice (10 and 15 min at 7 psi) could be effectively preserved for upto 30 days with refrigeration, without any preservative.
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Affiliation(s)
- Pooja Dhansu
- ICAR–Sugarcane Breeding Institute, Regional Center, Karnal 132001, Haryana, India
| | - Bakshi Ram
- ICAR–Sugarcane Breeding Institute, Coimbatore 641007, Tamil Nadu, India
| | | | | | | | - Ravinder Kumar
- ICAR–Sugarcane Breeding Institute, Regional Center, Karnal 132001, Haryana, India
| | - Manohar Lal Chhabra
- ICAR–Sugarcane Breeding Institute, Regional Center, Karnal 132001, Haryana, India
| | - Ajay Singh
- Department of Food Technology, Mata Gujri College, Fatehgarh Sahib 140406, Punjab, India
| | - Arun Kumar Raja
- ICAR–Sugarcane Breeding Institute, Coimbatore 641007, Tamil Nadu, India
| | - Prashant Kaushik
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, 46022 Valencia, Spain
| | - Shashi Kant Pandey
- ICAR–Sugarcane Breeding Institute, Regional Center, Karnal 132001, Haryana, India
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Traditional processing techniques impacted the bioactivities of selected local consumed foods. SCIENTIFIC AFRICAN 2023. [DOI: 10.1016/j.sciaf.2023.e01558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023] Open
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HAMEED A, FATIMA N, IFTIKHAR H, MEHMOOD A, TARIQ MR, ALI SW, ALI S, SHAFIQ M, AHMAD Z, ALI U, GHAZANFAR M, IFTIKHAR M, SAFDAR W, AHMAD A, BASHARAT Z, UMER Z, KHALID M. Effect of different drying and cooking treatments on phytochemicals and antioxidant activity in broccoli: an experimental in vitro study. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.101622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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31
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Türkeş C, Demir Y, Beydemir Ş. In Vitro
Inhibitory Activity and Molecular Docking Study of Selected Natural Phenolic Compounds as AR and SDH Inhibitors**. ChemistrySelect 2022. [DOI: 10.1002/slct.202204050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Cüneyt Türkeş
- Department of Biochemistry Faculty of Pharmacy Erzincan Binali Yıldırım University Erzincan 24002 Turkey
| | - Yeliz Demir
- Department of Pharmacy Services Nihat Delibalta Göle Vocational High School Ardahan University Ardahan 75700 Turkey
| | - Şükrü Beydemir
- Department of Biochemistry Faculty of Pharmacy Anadolu University Eskişehir 26470 Turkey
- The Rectorate of Bilecik Şeyh Edebali University Bilecik 11230 Turkey
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Guo H, Punvittayagul C, Vachiraarunwong A, Phannasorn W, Wongpoomchai R. Cancer chemopreventive potential of cooked glutinous purple rice on the early stages of hepatocarcinogenesis in rats. Front Nutr 2022; 9:1032771. [PMID: 36618678 PMCID: PMC9812574 DOI: 10.3389/fnut.2022.1032771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Accepted: 12/05/2022] [Indexed: 12/24/2022] Open
Abstract
Cancer prevention using dietary phytochemicals holds great potential, particularly in the alternative treatment of liver cancer. Our previous study found that the methanol extract of cooked purple rice performed various biological functions including antioxidant, anti-inflammatory, and antimutagenic activities in in vitro assays. This study aimed to evaluate the chemopreventive effects of cooked glutinous purple rice extract (CRE) obtained from routine rice cooking method on diethylnitrosamine (DEN)-induced hepatic preneoplastic lesions in rats, along with its inhibitory mechanisms. CRE containing γ-oryzanols and high amounts of polyphenolic compounds, particularly cyanidin-3-glucoside, was fed to rats over a period 15 weeks. Additionally, injections of triple DEN at a concentration of 100 mg/kg BW were administered to rats once a week during the second, third, and fourth weeks of the experiment. The results revealed that CRE did not induce the formation of glutathione S-transferase placental form (GST-P) positive foci as a precancerous lesion during rat hepatocarcinogenesis, indicating non-carcinogenicity. Furthermore, CRE significantly reduced the number and size of GST-P positive foci in DEN-initiated rats. It also modulated microenvironment homeostasis by reducing the number of PCNA positive hepatocytes and by enhancing the number of apoptotic positive hepatocytes in the livers of DEN-initiated rats. Using RT-PCR analysis, CRE decreased the mRNA expression of some proinflammatory mediators, including interleukin-6, interleukin-1 beta, inducible nitric oxide synthase and cyclooxygenase 2, by attenuating the expression of cyclin E, the proliferation marker, while also inducing the expression of the apoptotic gene, Bcl2 associated X. The inhibitory mechanism at the early stages of hepatocarcinogenesis of CRE may be involved with the attenuation of cell proliferation, the enhancement of apoptosis, and the modulation of the proinflammatory system. Anthocyanins, flavonoids, and γ-oryzanol represent a group of promising chemopreventive agents in cooked glutinous purple rice extract. The outcomes of this study can provide an improved understanding of the potential role of the phytochemicals contained in cooked purple glutinous rice with regard to cancer alleviation.
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Affiliation(s)
- Huina Guo
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai, Thailand,School of Basic Medical Sciences, Youjiang Medical University for Nationalities, Baise, China
| | - Charatda Punvittayagul
- Center of Veterinary Diagnosis and Technology Transfer, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai, Thailand
| | - Arpamas Vachiraarunwong
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai, Thailand
| | - Warunyoo Phannasorn
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai, Thailand
| | - Rawiwan Wongpoomchai
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai, Thailand,*Correspondence: Rawiwan Wongpoomchai,
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Recent Advances in Natural Polyphenol Research. Molecules 2022; 27:molecules27248777. [PMID: 36557912 PMCID: PMC9787743 DOI: 10.3390/molecules27248777] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 12/08/2022] [Accepted: 12/09/2022] [Indexed: 12/14/2022] Open
Abstract
Polyphenols are secondary metabolites produced by plants, which contribute to the plant's defense against abiotic stress conditions (e.g., UV radiation and precipitation), the aggression of herbivores, and plant pathogens. Epidemiological studies suggest that long-term consumption of plant polyphenols protects against cardiovascular disease, cancer, osteoporosis, diabetes, and neurodegenerative diseases. Their structural diversity has fascinated and confronted analytical chemists on how to carry out unambiguous identification, exhaustive recovery from plants and organic waste, and define their nutritional and biological potential. The food, cosmetic, and pharmaceutical industries employ polyphenols from fruits and vegetables to produce additives, additional foods, and supplements. In some cases, nanocarriers have been used to protect polyphenols during food processing, to solve the issues related to low water solubility, to transport them to the site of action, and improve their bioavailability. This review summarizes the structure-bioactivity relationships, processing parameters that impact polyphenol stability and bioavailability, the research progress in nanocarrier delivery, and the most innovative methodologies for the exhaustive recovery of polyphenols from plant and agri-waste materials.
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A new method to prepare color-changeable smart packaging films based on the cooked purple sweet potato. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Coe S, Spiro A. Cooking at home to retain nutritional quality and minimise nutrient losses: A focus on vegetables, potatoes and pulses. NUTR BULL 2022; 47:538-562. [PMID: 36299246 DOI: 10.1111/nbu.12584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 08/12/2022] [Accepted: 09/27/2022] [Indexed: 01/04/2023]
Abstract
Cooking at home has experienced a decline in many countries since the mid-20th century. As rates of obesity have increased, there has been an emphasis on more frequent home cooking, including its incorporation into several food-based dietary guidelines around the world as a strategy to improve dietary quality. With the recent trend towards the adoption of diets richer in plant-based foods, many consumers cooking at home may now be cooking plant foods such as vegetables, potatoes and pulses more often. It is, therefore, timely to explore the impact that different home cooking methods have on the range of nutrients (e.g. vitamin C and folate) and bioactive phytochemicals (e.g. carotenoids and polyphenols) that such plant foods provide, and this paper will explore this and whether advice can be tailored to minimise such losses. The impact of cooking on nutritional quality can be both desirable and/or undesirable and can vary according to the cooking method and the nutrient or phytochemical of interest. Cooking methods that expose plant foods to high temperatures and/or water for long periods of time (e.g. boiling) may be the most detrimental to nutrient content, whereas other cooking methods such as steaming or microwaving may help to retain nutrients, particularly those that are water-soluble. Dishes that use cooking liquids may retain nutrients that would have been lost through leaching. It may be helpful to provide the public with more information about better methods to prepare and cook plant foods to minimise any nutrient losses. However, for some nutrients/phytochemicals the insufficient and inconsistent research findings make clear messages around the optimal cooking method difficult, and factors such as bioaccessibility rather than just quantity may also be important to consider.
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Affiliation(s)
- Sarah Coe
- British Nutrition Foundation, London, UK
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36
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Cattivelli A, Di Lorenzo A, Conte A, Martini S, Tagliazucchi D. Red-skinned onion phenolic compounds stability and bioaccessibility: A comparative study between deep-frying and air-frying. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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37
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Effect of processing on the phytochemicals and quality attributes of vermicelli developed from colored wheat. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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38
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Jiang S, Yu M, Jiang P, Nakamura Y, Qi H. Effects of Domestic Cooking Methods on Physichochemical Properties, Bioactive Compounds and Antioxidant Activities of Vegetables: A Mini-Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2132261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Shan Jiang
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Meiqi Yu
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Pengfei Jiang
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Yoshimasa Nakamura
- Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan
| | - Hang Qi
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
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Razem M, Ding Y, Morozova K, Mazzetto F, Scampicchio M. Analysis of Phenolic Compounds in Food by Coulometric Array Detector: A Review. SENSORS (BASEL, SWITZERLAND) 2022; 22:7498. [PMID: 36236596 PMCID: PMC9572987 DOI: 10.3390/s22197498] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 09/19/2022] [Accepted: 09/28/2022] [Indexed: 06/16/2023]
Abstract
Phenolic compounds are an important group of organic molecules with high radical scavenging, antimicrobial, anti-inflammatory, and antioxidant properties. The emerging interest in phenolic compounds in food products has led to the development of various analytical techniques for their detection and characterization. Among them, the coulometric array detector is a sensitive, selective, and precise method for the analysis of polyphenols. This review discusses the principle of this method and recent advances in its development, as well as trends in its application for the analysis of phenolic compounds in food products, such as fruits, cereals, beverages, herbs, and spices.
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40
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Nissen L, Cattivelli A, Casciano F, Gianotti A, Tagliazucchi D. Roasting and frying modulate the phenolic profile of dark purple eggplant and differently change the colon microbiota and phenolic metabolites after in vitro digestion and fermentation in a gut model. Food Res Int 2022; 160:111702. [DOI: 10.1016/j.foodres.2022.111702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 07/09/2022] [Accepted: 07/15/2022] [Indexed: 12/01/2022]
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41
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Molteni C, La Motta C, Valoppi F. Improving the Bioaccessibility and Bioavailability of Carotenoids by Means of Nanostructured Delivery Systems: A Comprehensive Review. Antioxidants (Basel) 2022; 11:antiox11101931. [PMID: 36290651 PMCID: PMC9598319 DOI: 10.3390/antiox11101931] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 09/20/2022] [Accepted: 09/21/2022] [Indexed: 12/04/2022] Open
Abstract
Carotenoids are bioactive compounds provided by the diet playing a key role in maintaining human health. Therefore, they should be ingested daily in an adequate amount. However, even a varied and well-balanced diet does not guarantee an adequate intake, as both the bioaccessibility and bioavailability of the compounds significantly affect their absorption. This review summarizes the main results achieved in improving the bioaccessibility and bioavailability of carotenoids by means of nanostructured delivery systems, discussing in detail the available lipid-based and biopolymeric nanocarriers at present, with a focus on their formulation and functional efficiency. Although the toxicity profile of these innovative delivery systems is not fully understood, especially for long-term intake, these systems are an effective and valuable approach to increase the availability of compounds of nutritional interest.
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Affiliation(s)
- Camilla Molteni
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126 Pisa, Italy
| | - Concettina La Motta
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126 Pisa, Italy
- Interdepartmental Research Center Nutrafood “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Correspondence: ; Tel.: +39-050-2219593
| | - Fabio Valoppi
- Department of Food and Nutrition, University of Helsinki, PL 66, Agnes Sjöbergin katu 2, 00014 Helsinki, Finland
- Faculty of Agriculture and Forestry, Helsinki Institute of Sustainability Science, University of Helsinki, 00014 Helsinki, Finland
- Department of Physics, University of Helsinki, PL 64, Gustaf Hällströmin katu 2, 00014 Helsinki, Finland
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42
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Soster Santetti G, Ribeiro da Silva Lima L, Biduski B, Cristina Barros Santos M, Thomaz dos Santos D'Almeida C, Claudio Cameron L, Carlos Gutkoski L, Simões Larraz Ferreira M, Dias de Mello Castanho Amboni R. Untargeted metabolomics analysis reveals improved phenolic profile in whole wheat bread with yerba mate and the effects of the bread-making process. Food Res Int 2022; 159:111635. [DOI: 10.1016/j.foodres.2022.111635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 06/29/2022] [Accepted: 07/05/2022] [Indexed: 11/04/2022]
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43
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Dalile B, Kim C, Challinor A, Geurts L, Gibney ER, Galdos MV, La Fata G, Layé S, Mathers JC, Vauzour D, Verkuyl JM, Thuret S. The EAT-Lancet reference diet and cognitive function across the life course. Lancet Planet Health 2022; 6:e749-e759. [PMID: 36087605 DOI: 10.1016/s2542-5196(22)00123-1] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 05/02/2022] [Accepted: 05/13/2022] [Indexed: 06/15/2023]
Abstract
The EAT-Lancet Commission devised a sustainable reference diet with the aim of reducing the incidence of non-communicable diseases and mortality globally while improving food system sustainability. The extent to which the reference diet supports cognitive function across the life course, however, has not yet been evaluated. This Review assesses the evidence for diet supporting cognitive function from childhood into old age. A comprehensive but non-exhaustive literature search was done, synthesising studies that investigated the effect of whole foods on cognition in healthy, community-dwelling human participants. We found that the current evidence base is weak with mixed conclusions and multiple methodological caveats, which precludes strong conclusions pertaining to the suitability of dietary recommendations for each food group per age group. Long-term intervention and prospective cohort studies are needed to reduce this knowledge deficit. Revising dietary recommendations with the aim of maintaining an adequate nutrient intake to sustain healthy cognitive function across the life course could be worthwhile. This Review outlines recommendations for future work to help improve the current knowledge deficit regarding dietary intake and cognitive function across the life course and its implications for dietary guidelines such as the EAT-Lancet Commission.
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Affiliation(s)
- Boushra Dalile
- Translational Research Center for Gastrointestinal Disorders, Department of Chronic Diseases and Metabolism, KU Leuven, Leuven, Belgium
| | - Curie Kim
- Department of Basic and Clinical Neuroscience, Institute of Psychiatry, Psychology and Neuroscience, King's College London, London, UK
| | - Andy Challinor
- Institute for Climate and Atmospheric Science, School of Earth and Environment, University of Leeds, Leeds, UK
| | - Lucie Geurts
- International Life Sciences Institute European Branch, Brussels, Belgium
| | - Eileen R Gibney
- Institute of Food Health, School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - Marcelo V Galdos
- Institute for Climate and Atmospheric Science, School of Earth and Environment, University of Leeds, Leeds, UK
| | - Giorgio La Fata
- Health Nutrition and Care Innovation, Global Research and Development Center, DSM Nutritional Products, Kaiseraugst, Switzerland
| | - Sophie Layé
- Nutrition et Neurobiologie Intégrée, INRA Bordeaux University, Bordeaux, France
| | - John C Mathers
- Human Nutrition Research Centre, Population Health Sciences Institute, Newcastle University, Newcastle Upon Tyne, UK
| | - David Vauzour
- Norwich Medical School, Biomedical Research Centre, University of East Anglia, Norwich, UK
| | - J Martin Verkuyl
- Danone Nutricia Research, Nutricia Advanced Medical Nutrition, Utrecht, Netherlands
| | - Sandrine Thuret
- Department of Basic and Clinical Neuroscience, Institute of Psychiatry, Psychology and Neuroscience, King's College London, London, UK.
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Czarnowska-Kujawska M, Draszanowska A, Starowicz M. Effect of different cooking methods on the folate content, organoleptic and functional properties of broccoli and spinach. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113825] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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45
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Jahanmiri R, Djafarian K, Janbozorgi N, Dehghani-Firouzabadi F, Shab-Bidar S. Saturated fats network identified using Gaussian graphical models is associated with metabolic syndrome in a sample of Iranian adults. Diabetol Metab Syndr 2022; 14:123. [PMID: 36028917 PMCID: PMC9419308 DOI: 10.1186/s13098-022-00894-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Accepted: 08/19/2022] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Gaussian graphical models (GGM) are an innovative method for deriving dietary networks which reflect dietary intake patterns and demonstrate how food groups are consuming in relation to each other, independently. The aim of this study was to derive dietary networks and assess their association with metabolic syndrome in a sample of the Iranian population. METHODS In this cross-sectional study, 850 apparently healthy adults were selected from referral health care centers. 168 food items food frequency questionnaire was used to assess dietary intakes. Food networks were driven by applying GGM to 40 food groups. Metabolic syndrome was defined based on the guidelines of the National Cholesterol Education Program Adult Treatment Panel III (ATP III). RESULTS Three GGM networks were identified: healthy, unhealthy and saturated fats. Results showed that adherence to saturated fats networks with the centrality of butter, was associated with higher odds of having metabolic syndrome after adjusting for potential confounders (OR = 1.81, 95% CI 1.61-2.82; P trend = 0.009) and higher odds of having hyperglycemia (P trend = 0.04). No significant association was observed between healthy and unhealthy dietary networks with metabolic syndrome, hypertension, hypertriglyceridemia and central obesity. Furthermore, metabolic syndrome components were not related to the identified networks. CONCLUSION Our findings suggested that greater adherence to the saturated fats network is associated with higher odds of having metabolic syndrome in Iranians. These findings highlight the effect of dietary intake patterns with metabolic syndrome.
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Affiliation(s)
- Reihaneh Jahanmiri
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), No 44, Hojjat-dost Alley, Naderi St., Keshavarz Blvd, Tehran, Iran
| | - Kurosh Djafarian
- Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Nasim Janbozorgi
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), No 44, Hojjat-dost Alley, Naderi St., Keshavarz Blvd, Tehran, Iran
| | - Fatemeh Dehghani-Firouzabadi
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), No 44, Hojjat-dost Alley, Naderi St., Keshavarz Blvd, Tehran, Iran
| | - Sakineh Shab-Bidar
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), No 44, Hojjat-dost Alley, Naderi St., Keshavarz Blvd, Tehran, Iran.
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Kumar A, Chidambaram V, Mehta JL. Vegetarianism, Microbiota and Cardiovascular health: Looking back, and forward. Eur J Prev Cardiol 2022; 29:1895-1910. [PMID: 35727958 DOI: 10.1093/eurjpc/zwac128] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 06/06/2022] [Accepted: 06/14/2022] [Indexed: 11/13/2022]
Abstract
Cardiovascular diseases (CVD) are the leading cause of death globally, with over 17.9 million attributed deaths in 2019. Unhealthy diet is an often-overlooked major modifiable risk factor for CVD. Global Burden of Disease (GBD) estimates suggest that unhealthy diets account for nearly 26% of all deaths, of which 84% were attributed to CVD. Plant-based diets (PBDs), which are a diverse group of dietary patterns focused on plant produce, with flexibility for varying levels of vegetarianism, have been suggested to decrease the incidence of various cardiovascular and cardiometabolic diseases. In this review, we aim to delve into the spectrum of PBDs, revisit objective definitions and classifications, and compare them with standard non-vegetarian diets. We examine plausible mechanisms underlying the cardiovascular benefits of PBDs with a particular focus on the dietary manipulation of gut microbiota-host interaction and its effect on energy metabolism, and local and systemic inflammation. In addition, we explore the evidence on the impact of PBDs on cardiovascular disease, examine the challenges and limitations associated with dietary intervention studies, and devise strategies to draw valid conclusions. Dietary interventions, such as PBDs are one of the most powerful, attainable, cost-effective tools for health and environmental protection at the population level. We conclude with a clear appreciation for PBDs in environmental sustainability, climate change, and animal welfare.
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Affiliation(s)
- Amudha Kumar
- Department of Internal Medicine, University of Arkansas for Medical Sciences, AR, USA
| | - Vignesh Chidambaram
- Department of Internal Medicine, University of Arkansas for Medical Sciences, AR, USA
| | - Jawahar L Mehta
- Division of Cardiovascular Medicine, Department of Medicine, University of Arkansas for Medical Sciences, AR, USA.,Division of Cardiovascular Medicine, Central Arkansas Veterans Affairs Health Care System, Little Rock, AR
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Deba‐Rementeria S, Estrada O, Issa‐Issa H, Vázquez‐Araújo L. Orange peel fermentation using
Lactiplantibacillus plantarum
: microbiological analysis and physico‐chemical characterisation. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shuyana Deba‐Rementeria
- BCCInnovation, Technology Center in Gastronomy Basque Culinary Center Donostia‐San Sebastián Spain
- Basque Culinary Center, Faculty of Gastronomy Sciences Mondragon Unibertsitatea Donostia‐San Sebastián Spain
| | - Olaia Estrada
- BCCInnovation, Technology Center in Gastronomy Basque Culinary Center Donostia‐San Sebastián Spain
| | - Hanán Issa‐Issa
- Department of Agro‐Food Technology, Research Group ‘Food Quality and Safety’ Universidad Miguel Hernández de Elche, Escuela Politécnica Superior, de Orihuela Alicante Spain
| | - Laura Vázquez‐Araújo
- BCCInnovation, Technology Center in Gastronomy Basque Culinary Center Donostia‐San Sebastián Spain
- Department of Agro‐Food Technology, Research Group ‘Food Quality and Safety’ Universidad Miguel Hernández de Elche, Escuela Politécnica Superior, de Orihuela Alicante Spain
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48
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Cornejo-Campos J, Gómez-Aguirre YA, Velázquez-Martínez JR, Ramos-Herrera OJ, Chávez-Murillo CE, Cruz-Sosa F, Areche C, Cabañas-García E. Impact of the Cooking Process on Metabolite Profiling of Acanthocereus tetragonus, a Plant Traditionally Consumed in Mexico. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27123707. [PMID: 35744833 PMCID: PMC9229054 DOI: 10.3390/molecules27123707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 06/02/2022] [Accepted: 06/06/2022] [Indexed: 12/05/2022]
Abstract
Acanthocereus tetragonus (L.) Hummelinck is used as an alternative food source in some Mexican communities. It has been shown that the young stems of A. tetragonus provide crude protein, fiber, and essential minerals for humans. In this work, we analyzed the phytochemical profile, the total phenolic content (TPC), and the antioxidant activity of cooked and crude samples of A. tetragonus to assess its functional metabolite contribution to humans. The phytochemical profile was analyzed using Ultra-High-Performance Liquid Chromatography coupled to High-Resolution Mass Spectrometry (UHPLC-PDA-HESI-Orbitrap-MS/MS). Under the proposed conditions, 35 metabolites were separated and tentatively identified. Of the separated metabolites, 16 occurred exclusively in cooked samples, 6 in crude samples, and 9 in both crude and cooked samples. Among the detected compounds, carboxylic acids, such as threonic, citric, and malic acids, phenolic acids, and glycosylated flavonoids (luteolin-O-rutinoside) were detected. The TPC and antioxidant activity were analyzed using the Folin–Ciocalteu method and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical inhibition method, respectively. The TPC and antioxidant activity were significantly reduced in the cooked samples. We found that some metabolites remained intact after the cooking process, suggesting that A. tetragonus represents a source of functional metabolites for people who consume this plant species.
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Affiliation(s)
- Jaqueline Cornejo-Campos
- Departamento de Química, Centro de Ciencias Básicas, Universidad Autónoma de Aguascalientes, Av. Universidad 940, Ciudad Universitaria, Aguascalientes 20100, Mexico;
| | - Yenny Adriana Gómez-Aguirre
- CONACyT Research Fellow-Departamento de Química, Centro de Ciencias Básicas, Universidad Autónoma de Aguascalientes, Av. Universidad 940, Ciudad Universitaria, Aguascalientes 20100, Mexico
- Correspondence: or (Y.A.G.-A.); or (E.C.-G.)
| | - José Rodolfo Velázquez-Martínez
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Carretera Villahermosa-Teapa, km 25, Villahermosa 86280, Mexico;
| | - Oscar Javier Ramos-Herrera
- Unidad Profesional lnterdisciplinaria de Ingeniería, Campus Zacatecas, lnstituto Politécnico Nacional (UPllZ-lPN), Calle Circuito del Gato No. 202, Col. Ciudad Administrativa, Zacatecas 98160, Mexico; (O.J.R.-H.); (C.E.C.-M.)
| | - Carolina Estefanía Chávez-Murillo
- Unidad Profesional lnterdisciplinaria de Ingeniería, Campus Zacatecas, lnstituto Politécnico Nacional (UPllZ-lPN), Calle Circuito del Gato No. 202, Col. Ciudad Administrativa, Zacatecas 98160, Mexico; (O.J.R.-H.); (C.E.C.-M.)
| | - Francisco Cruz-Sosa
- Departamento de Biotecnología, Universidad Autónoma Metropolitana-Campus Iztapalapa, San Rafael Atlixco 186, Vicentina, Ciudad de México 09340, Mexico;
| | - Carlos Areche
- Departamento de Química, Facultad de Ciencias, Universidad de Chile, Casilla 653, Santiago 7800024, Chile;
| | - Emmanuel Cabañas-García
- Centro de Estudios Científicos y Tecnológicos No. 18, Instituto Politécnico Nacional, Calle Circuito del Gato No. 202, Col. Ciudad Administrativa, Zacatecas 98160, Mexico
- Correspondence: or (Y.A.G.-A.); or (E.C.-G.)
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49
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Lawal OM, Fogliano V, Rotte I, Fagbemi TN, Dekker M, Linnemann AR. Leafy vegetables fortification enhanced the nutritional profile and reduced the glycemic index of yellow cassava pasta. Food Funct 2022; 13:6118-6128. [PMID: 35579117 DOI: 10.1039/d2fo00072e] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Food-to-food fortification of yellow cassava flour with leafy vegetable powders (Amaranthus and Telfairia occidentalis) was employed in this study to develop cassava-vegetable spaghetti-like pasta products (YP, YPA5, YPA10, YPU5, YPU10, YPA5O). The nutritional profile, micronutrient retention, bioaccessibility, starch digestibility and in vitro glycemic index were assessed. The incorporation of leafy vegetable powder enhanced the nutritional quality of the yellow cassava pasta (YCP) products. The fortification increased (up to 3-fold) the protein in fortified YCP, increased the fibre (11%), doubled the ash and increased the beta-carotene (about 7-fold), iron (72%) and zinc contents by 10%. The phenolic content of fluted pumpkin leaf-fortified pasta with 10% leaf powder inclusion (YPU10) was 1100 μg GAE g-1, almost four times higher than that of the unfortified YCP. Leaf powders in the cassava pasta also favoured the retention of micronutrients during cooking and slowed down the starch digestibility. The retention during cooking was up to 91% in YPU10 for beta-carotene with no loss in iron, while the bioaccessibility of beta-carotene was impeded, the zinc retention was high and became significantly more bioaccessible with leaf addition and cooking. The estimated glycemic index of YCP was reduced by 19% and 15% in YPU10 and YPA10, respectively. The inclusion of the vegetables also reduced the glycemic index of the fortified YCP. Thus, adding leafy vegetable powder up to 10% into YCP is a promising approach to both valorise yellow provitamin A biofortified cassava and enhance the nutritional value.
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Affiliation(s)
- Oluranti M Lawal
- Food Quality and Design, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands. .,Food Science and Technology Department, Federal University of Technology, Akure, Nigeria
| | - Vincenzo Fogliano
- Food Quality and Design, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
| | - Imke Rotte
- Food Quality and Design, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
| | - Tayo N Fagbemi
- Food Science and Technology Department, Federal University of Technology, Akure, Nigeria
| | - Matthijs Dekker
- Food Quality and Design, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
| | - Anita R Linnemann
- Food Quality and Design, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
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50
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Bermúdez-Oria A, Rodríguez-Gutiérrez G, Fernández-Prior Á, Rodríguez-Juan E, Fernández-Bolaños J. Formation of a bioactive cyclopentenone and its adducts with amino acids in sterilized-fruits and - vegetables baby foods. Food Chem 2022; 378:131983. [PMID: 35032801 DOI: 10.1016/j.foodchem.2021.131983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 12/15/2021] [Accepted: 12/28/2021] [Indexed: 11/04/2022]
Abstract
The formation of the molecule 4,5-dihydroxy-2-cyclopenten-1-one (DHCP) from the thermal treatment of pectin-containing foods was investigated in small-scale laboratory preparation of sterilized vegetable puree (carrot, zucchini and tomato) and fruit puree (peach and mixture of pear and apple) and in commercial baby foods. DHCP attracts attention due to its cytotoxicity as well as potential antiviral and anti-inflammatory effects. However, its effects and the difficulty of its identification in food are mediated in part by the formation of Michael adducts of DHCP with amino acids. The results revealed that DHCP reacted efficiently with cysteine and glutathione, and to a lesser extent with histidine. Mass spectrometry analysis confirmed the formation of adducts of DHCP with amino acids in a model system, being in a real food system difficult to investigate. However, these formed adducts are of potential interest, although it is not known whether they are safe, bioactive or reversible.
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Affiliation(s)
- Alejandra Bermúdez-Oria
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain
| | - Guillermo Rodríguez-Gutiérrez
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain
| | - África Fernández-Prior
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain
| | - Elisa Rodríguez-Juan
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain
| | - Juan Fernández-Bolaños
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain.
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