Effect of ultrasound and chemical treatment on total phenol, flavonoids and antioxidant properties on carrot-grape juice blend during storage

Retention and stability of bioactive compounds in functional peach beverage using pasteurization, microwave and ultrasound technologies

The peach functional beverages pasteurized for 10 min at 90 °C, microwaved for 1.5 min at 850 W of power and sonicated for 90 min at 20 kHz of frequency were selected to keep in storage for up to 30 days in refrigerator to examine the changes happened to their physicochemical characteristics and functional components. It was observed that the pH and the cloud values of all processed juice samples reduces with the storage time, whereas, the total soluble solids almost remain consistent particularly in microwave and ultrasound treated samples. While storage period causes the decrement in total phenolic content (TPC) and total flavonoid content of treated beverage samples, but ultrasound processing showed greater retention of TPC value up to 5.7% more than other techniques during storage. The similar trend was observed for antioxidant activity where the ultrasound treatment showed improved free radicals (2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging activities except ferric ion reducing antioxidant power after 30 days of storage.

The evaluation of hepatoprotective effects of flavonoids from Scorzonera austriaca Wild against CCl4-induced acute liver injury in vitro and in vivo

Scorzonera austriaca Wild is a traditional herbal medicine; however, little is known with regard to the effect of flavonoids from S. austriaca (FSA) on liver injury induced by Carbon tetrachloride (CCl₄), especially the mechanism remains unknown. Therefore, our paper was designed to investigate the hepatoprotective effect of FSA against CCl₄-induced acute liver injury in vitro and in vivo, with focus on its potential mechanism. The purity of FSA prepared by using polyporous resin column chromatography could reach 94.5%, and seven flavonoid compounds in FSA were identified by using LC-ESI-MS analysis. In vivo results showed that FSA markedly decreased the levels of aspartate aminotransferase (AST), alanine aminotransferase (ALT), lactate dehydrogenase (LDH) and malonaldehyde (MDA) and increased the contents of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px). Furthermore, in vivo and in vitro results confirmed that FSA could inhibit inflammatory response, as evidenced by decreasing the levels of tumor necrosis factor alpha (TNF-α) and interleukin-6 (IL-6) through inactivating toll-like receptor-4/nuclear factor-κB (TLR4/NF-κB) signaling pathway. FSA activated autophagy by increasing the ratio of LC3B-II/I and decreasing the protein level of p62 so as to exert its hepatoprotective effect. In general, these evidences suggested that FSA is likely to serve as a potential material for the drugs against chemical hepatic injury.

Ultrasound processing of verjuice (unripe grape juice) vinegar: effect on bioactive compounds, sensory properties, microbiological quality and anticarcinogenic activity

Verjuice is one of the alternative fruit juices recently obtained from unripe grapes. In this study, the aim was primarily to optimize the process conditions for the enrichment of bioactive components in verjuice vinegar with ultrasound treatment. For this purpose, ultrasound treatment was applied to vinegar samples at different times (2, 4, 6, 8 and 10 min), different amplitudes (60%, 65%, 70%, 75% and 80%) and 26 kHz frequency. Total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (1,1-diphenyl-2-picrylhydrazyl (DPPH) and cupric reducing antioxidant capacity (CUPRAC) were evaluated for optimization (response surface methodology (RSM) and genetic algorithm (GA)) of process conditions. The sensory properties, microbiological quality and anticarcinogenic activity were then evaluated for the ultrasound-treated verjuice vinegar (UVV) (9.4 min and 68.7 amplitude result of RSM), traditional verjuice vinegar and pasteurized verjuice vinegar samples obtained from the optimization. At the end of the RSM optimization, CUPRAC (464.44 mg TEAC/mL), DPPH (0.694 mg TEAC/mL), TFC (70.85 mg CE/mL) and TPC (12.22 mg GAE/mL) were determined. RSM and GA results were found to be approximately the same. Analysis results showed that ultrasound-treated verjuice vinegar was enriched bioactive components compared to other samples. Verjuice vinegar showed anticarcinogenic effects. The UVV sample was generally appreciated in sensory evaluation. As a result, ultrasound treatment of verjuice vinegar was found to be successful.

Effect of extract or infusion of leaves of the Hibiscus sabdariffa L. in the production and storage of the beverage blends with cupuassu: physico-chemical and sensory acceptance

This study aimed to produce beverages using extract or infusion of Hibiscus sabdariffa leaves with cupuassu pulp. The blended drinks with cold or hot extraction were formulated using the response surface methodology. Moreover, the physico-chemical and sensory stability of these beverages was performed for 180 days. The conditions production for beverage leaf extract were: 28% leaf extract, 72% cupuassu pulp, and 14°Brix. For beverage leaf infusion, were 37% leaf extract, 63% cupuassu pulp, and 13°Brix. Comparing the two beverages, the polyphenolic compounds and the antioxidant activity (ABTS and DPPH) were higher in the blends produced with leaf extract. Thus, the cold extract provided better extraction of these components in the leaves. During storage, pH, reducing and total sugars and soluble solids of blends increased linearly (p < 0.05). Nevertheless, vitamin C, polyphenolic compounds, and the antioxidant activity reduced linearly (p < 0.05). The sensory acceptance of blends containing leaf extract, in the hedonic scale, all sensory attributes were positively scored up to 135 days. At 180 days, the acceptance reduced for rejection. The blended beverage containing leaf infusion had all sensory attributes positively scored up to 90 days, with a rating between 6.27 and 7.42. At 135 and 180 days, the values were in the indifference region of the hedonic scale or acceptance region. Therefore, the blend with leaf infusion maintained better acceptance during storage when compared to leaf extract beverage. Thus, the blended beverages had good nutritional value and sensory acceptance and were acceptable for up to 135 days.

Effects of Blueberry and Black Carrot Extracts Addition on Antioxidant Properties and Protein-Precipitating Capacity of Ultrasound-Treated Cider

The results presented in this study highlight the level of total phenolic content (TPC), total flavonoid content (TFC) and protein-precipitating capacity (PPC) correlated with the antioxidant capacity of new cider varieties enriched with valuable bio compounds by the addition of blueberry and black carrot extracts. The cider variants were treated with ultrasound (constant frequency of 20 kHz) at 20%, 30% and 40% amplitude (A) for two, five or seven minutes. TPC determination was performed by Folin–Ciocâlteu method and TFC was determined by an aluminum chloride colorimetric method. The antioxidant capacity was determined by ferric-reducing antioxidant power assay (FRAP), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) assay and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity. The results showed that the antioxidant performance indicators (FRAP, ABTS and DPPH) were positively correlated with the TPC and TFC of the ultrasound-treated cider variants, suggesting that the content of these bio compounds may be improved by the treatments applied. The highest mean values for TPC and TFC were found in the cider variant enriched with black carrot extract (0.3%, v/v), subsequently ultrasound-treated (A20%, five minutes) Conclusively, the extracts used in this study could improve the antioxidant capacity of the cider, especially in case of variants ultrasound-treated.

Influence of ultrasound on the functional characteristics of indigenous varieties of mango (Mangifera indica L.)

The present study was conducted to evaluate the effect of ultrasonic (US) treatment on chemical characteristics and antioxidant potential of pulps obtained from eight mango varieties indigenous to Pakistan. There was a significant (p < 0.05) effect of varieties and US treatment on chemical characteristics i.e. pH, acidity, TSS, vitamin C contents, total sugars (%), reducing sugars (%) and non-reducing sugars (%). Microstructure evaluation of pulp from all mango varieties showed deshaped middle lamella and cell wall of cells after 8 min of US treatment. At 4 min of US treatment as per shaped cell wall and middle lamella, the chemical characteristics and antioxidant potential were higher. The total phenolics (TP), flavonoids (TF) and total antioxidant activity (TAA) of pulp from most varieties increased significantly (p < 0.05) after US treatment for 4 min but decreased successively after each treatment i.e. 8 and 12 min. The maximum value (314.17 μg AAE/mL pulp) of DPPH was shown by pulp from Dosehri and the minimum (158.67 μg AAE/mL pulp) was found in pulp from Langra before US treatment. The DPPH values of pulp from most of the varieties increased significantly (p < 0.05) after US treatment for 4 min but decreased successively after each treatment but pulp from Langra showed increasing trend after 8 min of US treatment which decreased after 12 min of treatment. The total anthocyanin (TA) values of pulp from Chaunsa, Dosehri, Sindhri, Gulab Khas and Langra increased abruptly after US treatment for 4 min but decreased successively after subsequent treatment. The pulp from Desi, Anwar Ratol, Gulab Khas and Langra showed an abrupt decrease in TA after 8 min of US treatment. An increasing trend of values of total carotenoids (TC) was shown by pulp from all mango varieties after 4 min of US treatment but decreasing trend was observed with subsequent increase in time of US treatment.

Kinetic modeling of inactivation of natural microbiota and Escherichia coli on cherry tomato treated with fixed multi-frequency sonication

The suitability of some non-linear kinetic models (Weibull {with or without tail}, Log-linear, Log-linear shoulder {with or without tail}, Biphasic linear, Logistic, Multi-target and Single-target models) were evaluated to determine the inactivation kinetics of inoculated E. coli, and natural microbiota (i.e. mesophilic aerobic bacteria, and mold and yeast) on cherry tomato treated with fixed multi-frequency ultrasound. Almost all the studied model fitted well (R² ≥ 0.9) for the inactivation kinetics; however, the Weibull, Log-linear shoulder, and Biphasic linear model showed the highest statistical parameters (0.9 ≤ adj. R² ≤ 0.99 and smallest RMSE and SSE values). All the three models could be used to compare the kinetic behavior of E. coli and the first two models for the kinetic behavior of mesophilic aerobic bacteria and mold and yeast during sonication treatment. Two distinctive inactivation curves were obtained for the mono-frequency and the multi-frequency (dual and tri-frequency) for all the microbial inactivation. The remarkable results obtained for dual and tri-frequency sonication shows to be an effective and promising alternative to the traditional microbial inactivation techniques and the common practice of using ultrasound with other sanitizing methods.

Effect of ultrasound combined with ultraviolet treatment on microbial inactivation and quality properties of mango juice

This work explored the effect of ultraviolet-assisted ultrasound (US-UV) as an emerging non-thermal sterilization technology on mango juice in aspects of microbial growth and quality changes. The juice in the ice bath was subjected to US-UV treatment at different US powers (0-600 W) and times (0-40 min), and no pathogen bacteria could be detected after treatment, while the physicochemical features (particle size, suspension stability, color, content of total polyphenols, carotenoids, sugar, reducing sugar and protein) and antioxidant ability of treated juice was preserved or improved to some extent. Based on these results, we further validated its positive effects on the nutritional value (content of ascorbic acid and soluble dietary fiber, antioxidant ability) and quality parameters (titratable acid, sugar acidity, total soluble solids, rheological behavior, metal elements) of mango juice treated at the optimal US parameter (10 min, 600 W); Not only the inactivation of polyphenol oxidation enzyme, peroxidase and pectin methylesterase was achieved but also the treated juice has a significant different volatile profile compared with the fresh juice, which might offer the better color, texture, and smell. Importantly, through the HPLC-MSD-Trap-XCT (phenols) and UPLC-Q Exactive Orbitrap-MS (carotenoids) study, the US-UV treatment will not cause difference on compounds composition, but it was responsible for changes in content of individual compounds, especially the all-trans-β-carotene, became the main component of carotenoids in processed mango juice (increased from 43.72% to 75.15%, relative content), and the oxygenated carotenoids (xanthophylls) are highly sensitive to the US (reduced from 50.96% to 4.85%) while the carotenes show a strong resistance to the US (increased 49.04% to 95.15%). Thus, the overall safety and quality of mango juice were enhanced while the sensory characteristics remained stable, suggesting that this non-thermal combination sterilization processing may successfully be implemented in the commercial processing of mango juice.

An Overview of Effects Induced by Pasteurization and High-Power Ultrasound Treatment on the Quality of Red Grape Juice

In juice processing, ultrasound treatment has been tested as a potential alternative to conventional thermal methods to inactivate microorganisms and to enhance the nutritional status of juice. In this study, the impact of pasteurization and high-power ultrasound treatment on the quality of red grape juice was investigated in terms of the content of bioactive compounds such as phenolic compounds and l-ascorbic acid as well as regarding the microbiological and physicochemical properties. The grape juice was subjected to pasteurization (80 °C, 2 min) as well as to ultrasound treatment with an amplitude of 50 and 70% for 5 and 10 min. The results indicated the same level of total phenolic content for pasteurized and sonicated samples for 10 min with an amplitude of 70%, while the highest level of l-ascorbic acid was recorded for sonicated samples with an amplitude of 70% for 10 min. pH of sonicated samples decreased with amplitude and treatment time while total soluble solids and titratable acidity increased with amplitude and time. Moreover, the results indicated the usefulness of juice sonication to enhance the inactivation of microorganisms. Thus, the high-power ultrasound treatment might represent a viable technique to replace the conventional thermal treatment in grape juice processing.

Comparison of high temperature-short time and sonication on selected parameters of strawberry juice during room temperature storage

The purpose of current research was to explore the effect of high temperature-short time (HTST) and different ultrasound times intervals on the strawberry juice for a period of 14 days. Strawberry fruits were treated at 72 °C for 15 s by HTST and also sonicated at 20 kHz and 100% amplitude for 5, 10, and 15 min. The main objective is to evaluate the effect of treatments and storage time on color, total antioxidants, total phenolics, ascorbic acid and microbial content of strawberry juice. Results showed that the increase in the sonication treatment time (from 5 to 15 min) showed a higher total phenolics, antioxidant capacity and ascorbic acid content. In addition, 15 min sonicated-strawberry juices showed a higher lightness values as compared to HTST treated strawberry juice. Sonication treatment showed a potential as a method to preserve and improve the phytochemical quality of strawberry juice during room temperature storage.

Comparison of High Hydrostatic Pressure, Ultrasound, and Heat Treatments on the Quality of Strawberry-Apple-Lemon Juice Blend

Changes in the microbial, physicochemical, and sensory properties of blended strawberry–apple–lemon juice were investigated to comparatively assess the influence of three processing treatments, namely high hydrostatic pressure (HHP) (500 MPa/15 min/20 °C), ultrasound (US) (376 W/10 min/35 °C), and heat treatment (HT) (86 °C/1 min) over 12 days of storage at 4 °C. The results showed that the total aerobic bacteria (TAB) counts in the HHP-, US-, and HT-treated juice blends were less than 2 log₁₀ CFU/mL, the yeast and mold (Y & M) counts were less than 1.3 log₁₀ CFU/mL, and the coliforms most probable number (MPN/100 mL) was less than 3 after 10 days at 4 °C. Anthocyanins were maintained by HHP, but decreased by 16% and 12% after US and HT, respectively. Total phenols increased by 18% and 7% after HHP and US, respectively, while they were maintained by the HT. Furthermore, better maintenance of total phenols, total anthocyanins, ascorbic acid, antioxidant capacity, color, and sensory values were observed in the HHP-treated juice blend stored for 10 days at 4 °C, compared to both the US- and HT-treated samples. Therefore, HHP was proposed to be a better processing technology for juice blend.

Effect of ultrasound treatment on microbial inhibition and quality maintenance of green asparagus during cold storage

The study focused on inhibiting microorganism and improving preservation of green asparagus (Asparagus officinalis L.) during cold storage. Green asparagus is treated with ultrasound (US), acetic acid and gibberellin acid (AG) separately as well as combination (US + AG) and then stored at 4 °C for 20 days. Microorganism, physicochemical qualities and sensory characteristics were monitored at regular intervals. Results showed that the US treatment significantly (p < 0.05) reduced the total number of colonies, mold and yeast merely in the 12th and 16th day of storage, while the US + AG treatment not only achieved an effective decontamination (up to 2 log reduction) of green asparagus throughout the storage, but also retained the physicochemical characteristics to a higher level in comparison to other treatments. The US + AG treatment exhibited lower weight loss, higher levels of total soluble solid (TSS), ascorbic acid, chlorophyll content and total phenolic content (TPC), as well as kept better sensory attributes. Moreover, the US + AG treatment significantly inhibited the activities of phenylalanine ammonia lyase (PAL) and peroxidase (POD) (p < 0.05), suppressing the biosynthesis of lignin. These results suggested that the US + AG treatment could be a potential strategy to preserve quality of green asparagus during cold storage.

Recent advances in ultrasound application as a novel technique in analysis, processing and quality control of fruits, juices and dairy products industries: A review

Recently, ultrasound has been widely used in the researches in the food science and technology. Among the food materials, fruits, juices and dairy products are strongly sensitive to ultrasound-based techniques. In this review paper, applications of ultrasound in terms of high and low-power modes in processing, instrumentation and control of the industrial operations are studied in the fruit, juice and dairy sectors of the food science and technology by emphasizing the principles of these techniques and their physicochemical effects on the products. Also, a comprehensive analysis of these methods and important factors influencing their performance are presented, along with the advantages and the drawbacks of each ultrasound-assisted techniques. The solutions for better productivity of this technique would be presented and future trend of this technology would be outlined. By studying the latest researches and advances in the field of ultrasound applications, it has been confirmed that this technique can be helpful in accelerating processes, reducing energy requirements, increasing productivity, and producing better quality food materials in the fields of fruits, juices and dairy products. Notwithstanding, in order to solve the challenges ahead, and for potential applications of ultrasound technology, further researches need to be expanded in the areas mentioned. Also, with the advancement of technology, more advanced equipment, ultrasound transducers and instrumentations would be introduced that needs to be applied in this regard, to solve the current challenges.

The spatial-temporal working pattern of cold ultrasound treatment in improving the sensory, nutritional and safe quality of unpasteurized raw tomato juice

In considering the adverse nutritional and flavor consequences of thermal pasteurization on fruit juices, freshly squeezed and unpasteurized fruit juices, commonly called raw juices, are of increasing demand as they are served in bars, restaurants and at home. Apparently, due to lack of controlled processing regime as did in a juice factory, the raw juice often undergoes a rapid phase separation and is at the risk of microbial unsafety. To this end, an attempt of cold ultrasound treatment (CUT, 87.52 W/cm², 10 °C) was implemented to a raw tomato juice up to 30 min. Appreciatively, the physical stability, nutritional value and microbial safety substantially improved. On a CUT time scale, cloud stability and total phenolic content continuously increased; the total plate count was adversely altered; the rheological parameters (viscosity, thixotropy and shear-thinning tendency) and total carotenoids obtained shared a parabolic changing pattern but peaked at 15 min and 10 min, respectively. Finally, the ascorbic acid sharply increased at an earlier stage (5 min), and then remained stable throughout the whole process. Notably, the occurrences of these improvements are of spatial-temporal nature and resulted from different cavitation induced stress fields. At the initial stage, CUT chiefly worked via the mechanical field with the particles in pulp phase, making them smaller and releasing the soluble materials into serum phase. When the particles larger than approximately of 160 μm were completely disintegrated, the CUT entered its second stage and mainly functioned in the serum phase via both mechanical and chemical fields. As a result, the serum pectin and carotenoids were depolymerized and degraded, respectively. The present results are valuable in uncovering the mechanism and kinetics underlying the ultrasound treatment of fruit juices and the present CUT is highly recommended due to its high maneuverability and excellent performance.

Volatile Molecule Profiles and Anti-Listeria monocytogenes Activity of Nisin Producers Lactococcus lactis Strains in Vegetable Drinks

This work aimed to evaluate the potential of 15 nisin producing Lactococcus lactis strains, isolated from dairy products, for the fermentation of soymilk and carrot juice. In particular, the acidification and the production of nisin in the food matrices were recorded. Moreover, three strains (LBG2, FBG1P, and 3LC39), that showed the most promising results were further scrutinized for their anti-Listeria monocytogenes activity and volatile molecules profile during fermentation of soymilk and carrot juice. Lactococcus lactis strains LBG2, FBG1P, and 3LC39 resulted the most interesting ones, showing rapid growth and acidification on both food matrices. The higher amounts of nisin were detected in soymilk samples fermented by the strain LBG2 after 24 and 48 h (26.4 mg/L). Furthermore, the rapid acidification combined with the production of nisin resulted in a strong anti-Listeria activity, reducing the pathogen loads below the detection limit, in carrot juice samples fermented by the strains LBG2 and FBG1P and in soymilk by the strain LBG2. The fermentation increased the presence of volatile molecules such as aldehydes and ketones with a positive impact on the organoleptic profile of both the fermented products. These results highlighted the interesting potential of three nisin producing L. lactis strains for the production of fermented carrot juice and soymilk. In fact, the fermentation by lactic acid bacteria, combined or not with other mild technologies, represents a good strategy for the microbiological stabilization of these products. Furthermore, the increase of molecules with a positive sensory impact, such as aldehydes and ketones, in the fermented products suggests a possible improvement of their organoleptic characteristics.

Optimization of Uruset Apple Vinegar Production Using Response Surface Methodology for the Enhanced Extraction of Bioactive Substances

In this study, the aim is to produce non-thermal vinegar by using red Uruset apples, which have high bioavailability among apple varieties. For this purpose, Uruset apple vinegar was produced and ultrasound at different times (2, 4, 6, 8 and 10 min) and different amplitudes (40%, 50%, 60%, 70%, and 80%); in addition, a 26 kHz frequency was applied to the samples. Total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (1,1-diphenyl- 2-picrylhydrazyl (DPPH) and cupric reducing antioxidant capacity (CUPRAC)), and color values were evaluated for the optimization of process conditions. At the same time, the differences between commercial apple vinegar (CV), pasteurized Uruset apple vinegar (PV), and a control (C) of untreated apple vinegar were investigated. Ultrasound treatment of Uruset apple vinegar was more successful for the enrichment of bioactive substances than the other samples. At the end of the study, the maximal optimization values for Uruset apple vinegar were 7.4 min and 62.2 amplitude. At the end of optimization, CUPRAC (0.69 mg TEAC/mL), DPPH (0.49 mg TEAC/mL), total flavonoid content (46.95 mg CE/L), and total phenolic content (124.25 mg GAE/L) were determined. As a result, ultrasound technology was successfully used for Uruset apple vinegar production.

Impact of ultrasound and conventional extraction techniques on bioactive compounds and biological activities of blue butterfly pea flower (Clitoria ternatea L.)

The present study was conducted to evaluate the influence of ultrasound on bioactive compounds and biological activities of blue butterfly pea flower (Clitoria ternatea L.). For this purpose, optimized conditions (temperature 50 °C, time 150 min, solid to liquid ratio 1 g:15 ml, 70% amplitude and 240 W, 20 kHz frequency, 3 s on and 3 s off) of ultrasound (US) and conventional extraction (AGE: Agitation, water bath for 150 min, 50 °C at 150 rmp) were used. The results showed significant (p < 0.05) effect of US and AGE on total phenolics (TPCs), flavonoids (TFCs) and antioxidant activities (DPPH, ABTS, FRAP, reducing activity, Cu²⁺ and H₂O₂) of butterfly pea flower extract (BPFE). The results showed an increased trend in yield, TPCs, TFCs and antioxidant activities of US treated BPFE with comparison to AGE. However, insignificant (p > 0.05) effect of US and AGE over TFlaCs and PACs were observed. Moreover, the results of Fourier-transform infrared spectroscopy (FTIR) showed little changes in spectrum and US does not affect the functional group of bioactive compounds structure. Additionally, extracts (500-2000 µg/ml) protect pBR322 plasmid DNA damage induced by (1 mM H₂O₂ and 1 mM FeSO₄), plasma oxidation (induced by 250 µM CuCl₂) and inhibit erythrocyte hemolysis (induced by 200 mM AAPH, 34.6 to 66.73%). Sonication can be applied successfully for the extraction of bioactive compounds from plant materials with high biological activities.

Quality characterization and effect of sonication time on bioactive properties of honey from North East India

The North-Eastern region of India is known for its rich flora and has great potential for honey production. Honey samples collected from local markets of different regions of North-East India viz. Shillong, Sohra, Mawsynram, Jorhat and Tezpur were analyzed for physicochemical properties, bioactivity and mineral content. Effect of sonication time on the bioactive properties of honey was determined. All the honey samples had good bioactive properties and high content of potassium, sodium, calcium and iron. The Jorhat sample had the highest phenolic content (296.68 ± 2.16 mg GAE/100 g) and flavonoid content (155.26 ± 2.90 μg quercetin/100 g) whereas highest DPPH radical scavenging activity with an IC₅₀ value of 29.8 ± 0.20 g and a FRAP value of 7291.60 ± 584.6 μM Fe(II)/100 g were noted in Shillong sample. Sonication exhibited various effects on the bioactive properties of the selected honey samples based on their source and treatment time. Honey from Jorhat and Sohra exhibited good quality standards with HMF content less than 80 mg/kg.

Optimization of Ultrasound-Assisted Extraction of Flavonoids from Olive (Olea europaea) Leaves, and Evaluation of Their Antioxidant and Anticancer Activities

Olea europaea leaves are the major byproduct of olive farming. In this study, ultrasound-assisted extraction of flavonoids from olive leaves was optimized using response surface methodology, and the flavonoid compounds and their antioxidant and anticancer activities were investigated by high performance liquid chromatography. The results showed that the optimized conditions for achieving the maximum yield of flavonoids (74.95 mg RE/g dm) were 50 °C temperature, 270 W power, 50 min time, and 41 mL/g liquid-solid ratio. There was a significant difference in the total flavonoid content between the aged and young leaves harvested in April and July, and six main components were quantified. Among them, luteolin-4’-O-glucoside was the most predominant flavonoid compound, followed by apigenin-7-O-glucoside and rutin. Olive leaves also contained small amounts of luteolin, apigenin, and quercetin. Additionally, excellent antioxidant activity was exhibited when tested with the DPPH assay; superoxide radical-scavenging ability and reducing power was also tested. The anticancer activity of the flavonoids was assessed using HeLa cervical cancer cells, and it was observed that increasing concentrations of olive leaf flavonoids resulted in decreased cancer cell viability. These results suggest that the flavonoids from olive leaves could be used as a potential source of natural antioxidants for the pharmaceutical and food industries.

Studies on the non-invasive anticancer remedy of the triple combination of epigallocatechin gallate, pulsed electric field, and ultrasound

Cancer is one of the most troublesome diseases and a leading cause of death worldwide. Recently, novel treatments have been continuously developed to improve the disadvantages of conventional therapies, such as prodigious expenses, unwanted side effects, and tumor recurrence. Here, we provide the first non-invasive treatment that has combined epigallocatechin gallate (EGCG), the most abundant catechin in green tea, with a low strength pulsed electric field (PEF) and a low energy ultrasound (US). It has been observed that the cell viability of human pancreatic cancer PANC-1 was decreased approximately to 20% of the control after this combination treatment for 72 h. Besides, the combined triple treatment significantly reduced the high tolerance of HepG2 cells to the EGCG-induced cytotoxicity and similarly exhibited compelling proliferation-inhibitory effects. We also found the combined triple treatment increased the intracellular reactive oxygen species (ROS) and acidic vesicles, and the EGCG-induced inhibition of Akt phosphorylation was dramatically intensified. In this study, the apoptosis inhibitor Z-VAD-FMK and the autophagy inhibitor 3-MA were, respectively, shown to attenuate the anticancer effects of the triple treatment. This indicates that the triple treatment-induced autophagy was switched from cytoprotective to cytotoxic, and hence, cooperatively caused cell death with the apoptosis. Since the EGCG is easily accessible from the green tea and mild for a long-term treatment, and the non-invasive physical stimulations could be modified to focus on a specific location, this combined triple treatment may serve as a promising strategy for anticancer therapy.

Ultrasonic Effects on the Quality of Mulberry Juice

This study was conducted to investigate the effects of ultrasonic treatments on the extraction yield and the quality of mulberry juice. The mulberry mash was treated with ultrasound at different incubation times from 30 to 120 min and different temperatures from 30 to 75 °C. The determination of the juice yield, total phenolic content, total anthocyanin content, antioxidant capacity, l-ascorbic acid content, total soluble solids, and the titratable acidity of the juice were carried out. Overall, applying ultrasound at 45 °C for 60 min resulted in the highest juice yield and antioxidant contents for the mulberry juice. The ultrasonic treatment increased the extraction yield (29.6%), the total soluble solid (8.7%), the titratable acidity (39.3%), the l-ascorbic acid content (94.3%), total phenolic content (174.1%), total anthocyanin content (156.9%) and the antioxidant capacity (40.7%) of the mulberry juice as compared to pressing only. A strong positive correlation between the total phenolic content and the antioxidant capacity indicated that phenolic compounds were the main antioxidants in the beverage.

Protection by the Total Flavonoids from Rosa laevigata Michx Fruit against Lipopolysaccharide-Induced Liver Injury in Mice via Modulation of FXR Signaling

We previously reported the effects of the total flavonoids (TFs) from Rosa laevigata Michx fruit against carbon tetrachloride-induced liver damage, non-alcoholic fatty liver disease, and liver ischemia-reperfusion injury. However, there have been no papers reporting the role of R. laevigata TFs against lipopolysaccharide (LPS)-induced liver injury. In this paper, liver injury in mice was induced by LPS, and R. Laevigata extract was intragastrically administered to the mice for 7 days. Biochemical parameters in serum and liver tissue were examined, and pathological changes were observed by transmission electron microscopy, hematoxylin and eosin (H&E) and Oil Red O staining. The results showed that the TFs markedly reduced serum ALT (alanine transferase), AST (aspartate transaminase), TG (total triglyceride), and TC (total cholesterol) levels and relative liver weights and improved liver pathological changes. In addition, the TFs markedly decreased tissue MDA (malondialdehyde) level and increased the levels of SOD (superoxide dismutase) and GSH-Px (glutathione peroxidase). A mechanistic study showed that the TFs significantly increased the expression levels of Nrf2 (nuclear erythroid factor2-related factor 2), HO-1 (heme oxygenase-1), NQO1 (NAD(P)H dehydrogenase (quinone 1), GCLC (glutamate-cysteine ligase catalytic subunit), and GCLM (glutamate-cysteine ligase regulatory subunit) and decreased Keap1 (Kelch-like ECH-associated protein 1) level by activating FXR (farnesoid X receptor) against oxidative stress. Furthermore, the TFs markedly suppressed the nuclear translocation of NF-&kappa;B (nuclear factor-kappa B) and subsequently decreased the expression levels of IL (interleukin)-1&beta;, IL-6, HMGB-1 (high -mobility group box 1), and COX-2 (cyclooxygenase-2) by activating FXR and FOXO3a (forkhead box O3) against inflammation. Besides, the TFs obviously reduced the expression levels of SREBP-1c (sterol regulatory element-binding proteins-1c), ACC1 (acetyl-CoA carboxylase-1), FASN (fatty acid synthase), and SCD1 (stearoyl-coenzyme A desaturase 1), and improved CPT1 (carnitine palmitoyltransferase 1) level by activating FXR to regulate lipid metabolism. Our results suggest that TFs exhibited protective effect against LPS-induced liver injury by altering FXR-mediated oxidative stress, inflammation, and lipid metabolism, and should be developed as an effective food and healthcare product for the therapy of liver injury in the future.