51
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Kowalczewski PŁ, Pauter P, Smarzyński K, Różańska MB, Jeżowski P, Dwiecki K, Mildner‐Szkudlarz S. Thermal processing of pasta enriched with black locust flowers affect quality, phenolics, and antioxidant activity. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14106] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
| | - Paulina Pauter
- Students' Scientific Club of Food Technologists Poznań University of Life Sciences Poznań Poland
| | - Krzysztof Smarzyński
- Students' Scientific Club of Food Technologists Poznań University of Life Sciences Poznań Poland
| | - Maria Barbara Różańska
- Institute of Food Technology of Plant Origin Poznań University of Life Sciences Poznań Poland
| | - Paweł Jeżowski
- Institute of Chemistry and Technical Electrochemistry Poznan University of Technology Poznań Poland
| | - Krzysztof Dwiecki
- Department of Biochemistry and Food Analysis Poznań University of Life Sciences Poznań Poland
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52
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Gutsch A, Sergeant K, Keunen E, Prinsen E, Guerriero G, Renaut J, Hausman JF, Cuypers A. Does long-term cadmium exposure influence the composition of pectic polysaccharides in the cell wall of Medicago sativa stems? BMC PLANT BIOLOGY 2019; 19:271. [PMID: 31226937 PMCID: PMC6588869 DOI: 10.1186/s12870-019-1859-y] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/04/2018] [Accepted: 05/30/2019] [Indexed: 05/18/2023]
Abstract
BACKGROUND The heavy metal cadmium (Cd) accumulates in the environment due to anthropogenic influences. It is unessential and harmful to all life forms. The plant cell wall forms a physical barrier against environmental stress and changes in the cell wall structure have been observed upon Cd exposure. In the current study, changes in the cell wall composition and structure of Medicago sativa stems were investigated after long-term exposure to Cd. Liquid chromatography coupled to mass spectrometry (LC-MS) for quantitative protein analysis was complemented with targeted gene expression analysis and combined with analyses of the cell wall composition. RESULTS Several proteins determining for the cell wall structure changed in abundance. Structural changes mainly appeared in the composition of pectic polysaccharides and data indicate an increased presence of xylogalacturonan in response to Cd. Although a higher abundance and enzymatic activity of pectin methylesterase was detected, the total pectin methylation was not affected. CONCLUSIONS An increased abundance of xylogalacturonan might hinder Cd binding in the cell wall due to the methylation of its galacturonic acid backbone. Probably, the exclusion of Cd from the cell wall and apoplast limits the entry of the heavy metal into the symplast and is an important factor during tolerance acquisition.
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Affiliation(s)
- Annelie Gutsch
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, 5, avenue des Hauts-Fourneaux, 4362 Esch-sur-Alzette, Luxembourg
- Centre for Environmental Sciences, Hasselt University, Agoralaan building D, 3590 Diepenbeek, Belgium
| | - Kjell Sergeant
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, 5, avenue des Hauts-Fourneaux, 4362 Esch-sur-Alzette, Luxembourg
| | - Els Keunen
- Centre for Environmental Sciences, Hasselt University, Agoralaan building D, 3590 Diepenbeek, Belgium
| | - Els Prinsen
- Integrated Molecular Plant Research, Department of Biology, University of Antwerp, Groenenborgerlaan 171, 2020 Antwerp, Belgium
| | - Gea Guerriero
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, 5, avenue des Hauts-Fourneaux, 4362 Esch-sur-Alzette, Luxembourg
| | - Jenny Renaut
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, 5, avenue des Hauts-Fourneaux, 4362 Esch-sur-Alzette, Luxembourg
| | - Jean-Francois Hausman
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, 5, avenue des Hauts-Fourneaux, 4362 Esch-sur-Alzette, Luxembourg
| | - Ann Cuypers
- Centre for Environmental Sciences, Hasselt University, Agoralaan building D, 3590 Diepenbeek, Belgium
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53
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Apple Pomace Extract as a Sustainable Food Ingredient. Antioxidants (Basel) 2019; 8:antiox8060189. [PMID: 31234319 PMCID: PMC6617305 DOI: 10.3390/antiox8060189] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 06/11/2019] [Accepted: 06/16/2019] [Indexed: 12/31/2022] Open
Abstract
Apple pomace is a by-product of apple processing industries with low value and thus frequent disposal, although with valuable compounds. Acidified hot water extraction has been suggested as a clean, feasible, and easy approach for the recovery of polyphenols. This type of extraction allowed us to obtain 296 g of extract per kg of dry apple pomace, including 3.3 g of polyphenols and 281 g of carbohydrates. Ultrafiltration and solid-phase extraction using C18 cartridges of the hot water extract suggested that, in addition to the apple native polyphenols detected by ultra-high-pressure liquid chromatography coupled to a diode-array detector and mass spectrometry UHPLC-DAD-ESI-MSn, polyphenols could also be present as complexes with carbohydrates. For the water-soluble polyphenols, antioxidant and anti-inflammatory effects were observed by inhibiting chemically generated hydroxyl radicals (OH•) and nitrogen monoxide radicals (NO•) produced in lipopolysaccharide-stimulated macrophages. The water-soluble polyphenols, when incorporated into yogurt formulations, were not affected by fermentation and improved the antioxidant properties of the final product. This in vitro research paves the way for agro-food industries to achieve more diversified and sustainable solutions towards their main by-products.
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Abstract
Fining treatments involve the addition of a substance or a mixture to wine, and are generally carried out in order to clarify, stabilize or modify the wine’s organoleptic characteristics. Usually these fining agents will bind the target compound(s) to form insoluble aggregates that are subsequently removed from the wine. The main reasons to perform wine fining treatments are to carry out wine clarification, stabilization and to remove phenolic compounds imparting unwanted sensory characteristics on the wine, which is an operation that often relies on the use of animal proteins, such as casein, gelatin, egg and fish proteins. However, due to the allergenic potential of these animal proteins, there is an increasing interest in developing alternative solutions including the use of fining proteins extracted from plants (e.g., proteins from cereals, grape seeds, potatoes, legumes, etc.), and non-proteinaceous plant-based substances (e.g., cell wall polysaccharides and pomace materials). In this article, the state of the art alternative fining agents of plant origins are reviewed for the first time, including considerations of their organoleptic and technological effects on wine, and of the allergenic risks that they can pose for consumers.
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55
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Garrido-Bañuelos G, Buica A, Schückel J, Zietsman AJ, Willats WG, Moore JP, Du Toit WJ. Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects. Food Chem 2019; 278:36-46. [DOI: 10.1016/j.foodchem.2018.10.134] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Revised: 09/26/2018] [Accepted: 10/29/2018] [Indexed: 10/28/2022]
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56
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Impact of molecular interactions with phenolic compounds on food polysaccharides functionality. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 90:135-181. [PMID: 31445595 DOI: 10.1016/bs.afnr.2019.02.010] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Commercial trends based of the emergence of plant-based functional foods lead to investigate the structure-function relationship of their main bioactive constituents and their interactions in the food matrix and throughout the gastro-intestinal tract. Among these bioactive constituents, dietary polysaccharides and polyphenols have shown to interact at the molecular level and these interactions may have consequences on the polysaccharides physical and nutritional properties. The methods of investigation and mechanisms of interactions between polysaccharides and polyphenols are reviewed in light of their respective technological and nutritional functionalities. Finally, the potential impact of the co-occurrence or co-ingestion of polyphenols and polysaccharides on the technological and nutritional functionality of the polysaccharides are investigated.
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57
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Brahem M, Renard CM, Bureau S, Watrelot AA, Le Bourvellec C. Pear ripeness and tissue type impact procyanidin-cell wall interactions. Food Chem 2019; 275:754-762. [DOI: 10.1016/j.foodchem.2018.09.156] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2018] [Revised: 09/21/2018] [Accepted: 09/24/2018] [Indexed: 10/28/2022]
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58
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Olasehinde TA, Mabinya LV, Olaniran AO, Okoh AI. Chemical characterization of sulfated polysaccharides from Gracilaria gracilis and Ulva lactuca and their radical scavenging, metal chelating, and cholinesterase inhibitory activities. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1573831] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Tosin A. Olasehinde
- Applied and Environmental Microbiology Research Group (AEMREG), Department of Biochemistry and Microbiology, University of Fort Hare, Alice, Eastern Cape, South Africa
- SAMRC Microbial Water Quality Monitoring Centre, University of Fort Hare, Alice, Eastern Cape, South Africa
| | - Leonard V. Mabinya
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science, University of Kwazulu-Natal, Durban, South Africa
| | - Ademola O. Olaniran
- Nutrition and Toxicology Division, Food Technology Department, Federal Institute of Industrial Research Oshodi, Lagos, Nigeria
| | - Anthony I. Okoh
- Applied and Environmental Microbiology Research Group (AEMREG), Department of Biochemistry and Microbiology, University of Fort Hare, Alice, Eastern Cape, South Africa
- SAMRC Microbial Water Quality Monitoring Centre, University of Fort Hare, Alice, Eastern Cape, South Africa
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59
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Chevalier LM, Rioux LE, Angers P, Turgeon SL. Study of the interactions between pectin in a blueberry puree and whey proteins: Functionality and application. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.07.038] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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60
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Tenore GC, Caruso D, Buonomo G, D'Avino M, Ciampaglia R, Maisto M, Schisano C, Bocchino B, Novellino E. Lactofermented Annurca Apple Puree as a Functional Food Indicated for the Control of Plasma Lipid and Oxidative Amine Levels: Results from a Randomised Clinical Trial. Nutrients 2019; 11:nu11010122. [PMID: 30634393 PMCID: PMC6356833 DOI: 10.3390/nu11010122] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2018] [Revised: 12/26/2018] [Accepted: 12/31/2018] [Indexed: 02/04/2023] Open
Abstract
Atherosclerotic cardiovascular diseases are preferential targets of healthy diet and preventive medicine partially through strategies to improve lipid profile and counteract oxidative metabolites. Ninety individuals with cardiovascular disease (CVD) risk factors were randomized (1:1:1 ratio) to three arms, according to a four-week run-in, eight-week intervention, and four-week follow up study, testing the effects of a lactofermented Annurca apple puree (lfAAP), compared to unfermented apple puree (AAP) or probiotic alone (LAB) on plasma lipid profile and trimethylamine-N-oxide (TMAO) levels. By comparing the treatments, data indicated for the subjects tested with lfAAP a higher variation of the following serum parameters, in respect to the other treatment groups: high density lipoprotein cholesterol (HDL-C), +61.8% (p = 0.0095); and TMAO levels, −63.1% (p = 0.0042). The present study would suggest lfAAP as an effective functional food for beneficial control of plasma HDL-C and TMAO levels.
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Affiliation(s)
- Gian Carlo Tenore
- Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, 80131 Naples, Italy.
| | - Domenico Caruso
- Department of Internal Medicine, Hospital Cardarelli, Via Antonio Cardarelli, 80131 Naples, Italy.
| | - Giuseppe Buonomo
- Coop. Samnium Medica, Viale C. Colombo, 18, 82037 Benevento, Italy.
| | - Maria D'Avino
- Department of Internal Medicine, Hospital Cardarelli, Via Antonio Cardarelli, 80131 Naples, Italy.
| | - Roberto Ciampaglia
- Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, 80131 Naples, Italy.
| | - Maria Maisto
- Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, 80131 Naples, Italy.
| | - Connie Schisano
- Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, 80131 Naples, Italy.
| | - Bruno Bocchino
- UCCP (Unità Complessa Cure Primarie), Via Manzoni, San Giorgio del Sannio, 82100 Benevento, Italy.
| | - Ettore Novellino
- Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, 80131 Naples, Italy.
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61
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Jakobek L, Matić P. Non-covalent dietary fiber - Polyphenol interactions and their influence on polyphenol bioaccessibility. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.024] [Citation(s) in RCA: 84] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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62
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Zhu J, Zhang D, Tang H, Zhao G. Structure relationship of non–covalent interactions between phenolic acids and arabinan–rich pectic polysaccharides from rapeseed meal. Int J Biol Macromol 2018; 120:2597-2603. [DOI: 10.1016/j.ijbiomac.2018.09.036] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Revised: 08/30/2018] [Accepted: 09/05/2018] [Indexed: 12/26/2022]
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63
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Jiménez-Martínez MD, Bautista-Ortín AB, Gil-Muñoz R, Gómez-Plaza E. Fining with purified grape pomace. Effect of dose, contact time and varietal origin on the final wine phenolic composition. Food Chem 2018; 271:570-576. [PMID: 30236717 DOI: 10.1016/j.foodchem.2018.08.009] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2018] [Revised: 05/22/2018] [Accepted: 08/03/2018] [Indexed: 11/30/2022]
Abstract
Fining, which involves the addition of adsorptive material in order to reduce or eliminate certain unwanted components, is a common winemaking practice. Fining agents affect the wine phenolic compounds, some of which may be reduced. When this reduction is experimented by the tannins, a positive effect may result by decreasing astringency in the wine, although a decrease in the wine color may also take place when the anthocyanins are involved, affecting its quality. Recently, grape cell wall material has been tested as a potential fining agent in wines, since it shows a high affinity for tannins so that its use could reduce wine astringency. In this work, the use of purified grape pomace as fining agent is proposed and the effect of different doses and contact times on wine chromatic characteristics was investigated as well as how differences in the composition of the purified pomace could alter the phenolic composition of a red wine. The results showed that a Monastrell purified grape pomace dose of 6 mg/ml and a contact time of 5 days could be suitable for decreasing the wine tannin content without producing great changes in the wine chromatic characteristics. When comparing the effect of purified pomaces from four grape varieties, some differences in their capacity to interact with the wine tannins and anthocyanins were found, however, the results confirm that the purified grape pomace, a byproduct of the enology industry could be a new interesting fining material.
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Affiliation(s)
- M Dolores Jiménez-Martínez
- Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
| | - A Belén Bautista-Ortín
- Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
| | - Rocío Gil-Muñoz
- Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario, Jumilla, Murcia, Spain
| | - Encarna Gómez-Plaza
- Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain.
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64
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Lee AL, Yu YP, Hsieh JF, Kuo MI, Ma YS, Lu CP. Effect of germination on composition profiling and antioxidant activity of the polysaccharide-protein conjugate in black soybean [Glycinemax (L.) Merr.]. Int J Biol Macromol 2018; 113:601-606. [PMID: 29486260 DOI: 10.1016/j.ijbiomac.2018.02.145] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2017] [Revised: 02/21/2018] [Accepted: 02/22/2018] [Indexed: 10/18/2022]
Abstract
Black soybeans are commonly consumed as health foods and used in traditional Chinese medicine, but they are rarely cultivated as edible sprouts. During germination, the composition of seeds undergoes distinct changes that cause variations in bioactivities. In this study, the water-soluble black soybean polysaccharide (BSPS) was isolated from sprouts harvested at two-day intervals during the first week of seedling growth. The chromatographic profiles of the BSPS in ungerminated seeds showed fraction 1 (F1, about 64kDa) and fraction 2 (F2, <1kDa) that degraded during germination. The polysaccharide in F1 fraction of ungerminated seeds was covalently associated with the protein and mainly contained arabinose, galactose, glucose, and galacturonic acid at various levels during germination. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) scavenging activities and the reducing power of F1 were highest on the seventh day of germination. The phenolic and flavonoid content significantly increased after the fifth day of germination, suggesting that these ingredients also contributed to the antioxidant activities. During long-term germination, the polysaccharide-protein conjugate in the F1 fraction with enhanced antioxidant activities is regarded as a potential natural antioxidant for the development of functional foods.
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Affiliation(s)
- Ai-Lien Lee
- Department of Food Science, Fu Jen Catholic University, New Taipei City 24205, Taiwan
| | - Yi-Ping Yu
- Department of Nutrition and Health Sciences, Chinese Culture University, Taipei 11114, Taiwan
| | - Jung-Feng Hsieh
- Department of Food Science, Fu Jen Catholic University, New Taipei City 24205, Taiwan
| | - Meng-I Kuo
- Department of Food Science, Fu Jen Catholic University, New Taipei City 24205, Taiwan
| | - Yung-Shun Ma
- Department of Food Science, Fu Jen Catholic University, New Taipei City 24205, Taiwan
| | - Chun-Ping Lu
- Department of Food Science, Fu Jen Catholic University, New Taipei City 24205, Taiwan.
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65
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Stability of bioactive compounds in fruit jam and jelly during processing and storage: A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.02.002] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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66
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Antioxidant Activities and Caffeic Acid Content in New Zealand Asparagus ( Asparagus officinalis) Roots Extracts. Antioxidants (Basel) 2018; 7:antiox7040052. [PMID: 29617287 PMCID: PMC5946118 DOI: 10.3390/antiox7040052] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2018] [Revised: 03/26/2018] [Accepted: 03/30/2018] [Indexed: 12/16/2022] Open
Abstract
Asparagus officinalis are perennial plants that require re-planting every 10–20 years. The roots are traditionally mulched in the soil or treated as waste. The A. officinalis roots (AR) contain valuable bioactive compounds that may have some health benefiting properties. The aim of this study was to investigate the total polyphenol and flavonoid contents (TPC and TFC, respectively) and antioxidant (2,2-diphenyl-1-picrylhydrazyl (DPPH), Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing/Antioxidant Power (FRAP) assays) activities of New Zealand AR extract. The antioxidant activity decreased with a longer extraction time.
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67
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Gonçalves FJ, Fernandes PA, Wessel DF, Cardoso SM, Rocha SM, Coimbra MA. Interaction of wine mannoproteins and arabinogalactans with anthocyanins. Food Chem 2018; 243:1-10. [DOI: 10.1016/j.foodchem.2017.09.097] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2017] [Revised: 09/14/2017] [Accepted: 09/18/2017] [Indexed: 10/18/2022]
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68
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Ren F, Perussello CA, Zhang Z, Gaffney MT, Kerry JP, Tiwari BK. Enhancement of phytochemical content and drying efficiency of onions (Allium cepa L.) through blanching. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1300-1309. [PMID: 28755395 DOI: 10.1002/jsfa.8594] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2017] [Revised: 07/26/2017] [Accepted: 07/26/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND This study investigated the effect of blanching (60, 70 and 80 °C for 1, 3, 5 and 10 min) combined with oven drying at 60 °C on the phenolic compounds, antioxidant activity, colour and drying characteristics (drying time, drying rate constant, effective moisture diffusivity and activation energy) of onion slices. RESULTS Blanching of onion slices at 60 °C for 3 min and at 70 °C for 1 min prior to drying increased their bioactive compounds and antioxidant activity compared to the control samples and other treatments. Eighteen drying models were evaluated. The Modified Page and two-term exponential models best represented the drying data. The effective diffusivity ranged from 3.32 × 10-11 m2 s-1 (control) to 5.27 × 10-11 m2 s-1 , 5.01 × 10-11 m2 s-1 , and 4.74 × 10-11 m2 s-1 for onions blanched at 60 °C, 70 °C and 80 °C, respectively. The higher activation energy was observed for the control (unblanched) sample and slightly lower values were found for 1 min- and 3 min-blanched samples, confirming the higher drying efficiency as a result of the blanching pre-treatment. CONCLUSION The use of blanching as a pre-treatment before drying of onions resulted in enhanced phytochemical content and drying efficiency. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Feiyue Ren
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
- School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
| | - Camila A Perussello
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| | - Zhihang Zhang
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| | - Michael T Gaffney
- Horticulture Development Department, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| | - Joseph P Kerry
- School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
| | - Brijesh K Tiwari
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
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69
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Mamet T, Ge ZZ, Zhang Y, Li CM. Interactions between highly galloylated persimmon tannins and pectins. Int J Biol Macromol 2018; 106:410-417. [DOI: 10.1016/j.ijbiomac.2017.08.039] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2016] [Revised: 07/19/2017] [Accepted: 08/04/2017] [Indexed: 11/27/2022]
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70
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71
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Content of health-beneficial compounds and sensory properties of organic apple juice as affected by processing technology. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.044] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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72
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Brahem M, Eder S, Renard CM, Loonis M, Le Bourvellec C. Effect of maturity on the phenolic compositions of pear juice and cell wall effects on procyanidins transfer. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.09.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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73
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G. Gómez-Mascaraque L, Dhital S, López-Rubio A, Gidley MJ. Dietary polyphenols bind to potato cells and cellular components. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.07.062] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
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74
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Binding selectivity of dietary polyphenols to different plant cell wall components: Quantification and mechanism. Food Chem 2017; 233:216-227. [DOI: 10.1016/j.foodchem.2017.04.115] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2017] [Revised: 04/14/2017] [Accepted: 04/18/2017] [Indexed: 02/07/2023]
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75
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Uyttebroek M, Vandezande P, Van Dael M, Vloemans S, Noten B, Bongers B, Porto-Carrero W, Muñiz Unamunzaga M, Bulut M, Lemmens B. Concentration of phenolic compounds from apple pomace extracts by nanofiltration at lab and pilot scale with a techno-economic assessment. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12629] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | | | - Miet Van Dael
- VITO NV, Separation and Conversion Technology, Mol; Belgium
- Faculty of Business Economics, Centre for Environmental Sciences; Universiteit Hasselt, Diepenbeek; Belgium
| | - Sam Vloemans
- VITO NV, Separation and Conversion Technology, Mol; Belgium
| | - Bart Noten
- VITO NV, Separation and Conversion Technology, Mol; Belgium
| | - Bas Bongers
- VITO NV, Separation and Conversion Technology, Mol; Belgium
| | | | | | - Metin Bulut
- VITO NV, Separation and Conversion Technology, Mol; Belgium
| | - Bert Lemmens
- VITO NV, Separation and Conversion Technology, Mol; Belgium
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76
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Çakır B, Gülseren İ. Dissolution kinetics of polyphenol bearing calcium pectate hydrogels in simulated gastric or intestinal media and their anti-carcinogenic capacities. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.03.026] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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77
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Wang T, Wu C, Fan G, Li T, Gong H, Cao F. Ginkgo biloba extracts-loaded starch nano-spheres: Preparation, characterization, and in vitro release kinetics. Int J Biol Macromol 2017; 106:148-157. [PMID: 28780415 DOI: 10.1016/j.ijbiomac.2017.08.012] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2017] [Revised: 07/17/2017] [Accepted: 08/01/2017] [Indexed: 02/07/2023]
Abstract
Ginkgo as a promising edible material and herbal medicine has received much attention due to its abundant starch contents and functional ingredient ginkgo biloba extracts (GBEs). Many foreign scholars suggest that GBEs can effectively ameliorate the symptoms of mild memory impairment and Alzheimer's dementia. However, an insurmountable problem with application of the GBEs is its low bioavailability, which restricts its application in vivo. Considering the biocompatibility between GBEs and starch, we have prepared ginkgo and corn starch-based nano-carriers, and thereby loaded GBEs onto starch nano-spheres (SNPs) by nanoprecipitation. Compared with unloaded SNPs (201-250nm), the mean sizes of the monodispersed and spherical GBEs-loaded SNPs were 255-396nm. Moreover, the loading amounts of GBEs onto ginkgo, and corn SNPs were 0.661-1.045, and 0.560mg/mg, respectively. In addition, in artificial gastric and intestinal juices, the GBEs-loaded SNPs exhibited a better sustained release than free GBEs.
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Affiliation(s)
- Tao Wang
- College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu Province, 210037, China; Department of Chemistry Engineering, Xuzhou College of Industrial Technology, Xuzhou, Jiangsu Province, 221140, China
| | - Caie Wu
- College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu Province, 210037, China; Co-Innovation Centre for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, Jiangsu Province, 210037, China.
| | - Gongjian Fan
- College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu Province, 210037, China; Co-Innovation Centre for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, Jiangsu Province, 210037, China
| | - Tingting Li
- College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu Province, 210037, China; Co-Innovation Centre for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, Jiangsu Province, 210037, China
| | - Hao Gong
- College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu Province, 210037, China
| | - Fuliang Cao
- Co-Innovation Centre for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, Jiangsu Province, 210037, China; College of Forestry, Nanjing Forestry University, Nanjing, Jiangsu Province, 210037, China
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78
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Abstract
In plant-based food systems such as fruits, vegetables, and cereals, cell wall polysaccharides and polyphenols co-exist and commonly interact during processing and digestion. The noncovalent interactions between cell wall polysaccharides and polyphenols may greatly influence the physicochemical and nutritional properties of foods. The affinity of cell wall polysaccharides with polyphenols depends on both endogenous and exogenous factors. The endogenous factors include the structures, compositions, and concentrations of both polysaccharides and polyphenols, and the exogenous factors are the environmental conditions such as pH, temperature, ionic strength, and the presence of other components (e.g., protein). Diverse methods used to directly characterize the interactions include NMR spectroscopy, size-exclusion chromatography, confocal microscopy, isothermal titration calorimetry, molecular dynamics simulation, and so on. The un-bound polyphenols are quantified by liquid chromatography or spectrophotometry after dialysis or centrifugation. The adsorption of polyphenols by polysaccharides is mostly driven by hydrophobic interactions and hydrogen bonding, and can be described by various isothermal models such as Langmuir and Freundlich equations. Quality attributes of various food and beverage products (e.g., wine) can be significantly affected by polysaccharide-polyphenol interactions. Nutritionally, the interactions play an important role in the digestive tract of humans for the metabolism of both polyphenols and polysaccharides.
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Affiliation(s)
- Fan Zhu
- a School of Chemical Sciences , University of Auckland , Auckland , New Zealand
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79
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Fining of Red Wines with Pomace Cell Wall Material: Effect on Wine Phenolic Composition. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1922-3] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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80
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Tummanichanont C, Phoungchandang S, Srzednicki G. Effects of pretreatment and drying methods on drying characteristics and quality attributes of Andrographis paniculata. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13310] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Chayanant Tummanichanont
- Department of Food Technology; Khon Kaen University, 123 Mittapab Road, Muang; Khon Kaen 40002 Thailand
| | - Singhanat Phoungchandang
- Department of Food Technology; Khon Kaen University, 123 Mittapab Road, Muang; Khon Kaen 40002 Thailand
| | - George Srzednicki
- Food Science and Technology, School of Chemical Engineering; University of New South Wales; Sydney 2052 NSW Australia
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81
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Rheological and stability aspects of dry and hydrothermally heat treated aleurone-rich wheat milling fraction. Food Chem 2017; 220:9-17. [PMID: 27855940 DOI: 10.1016/j.foodchem.2016.09.198] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2016] [Revised: 09/25/2016] [Accepted: 09/29/2016] [Indexed: 11/24/2022]
Abstract
Novel aleurone-rich wheat milling fraction developed and produced on industry scale is investigated. The special composition of the novel flour with high protein, dietary fiber and fat content results in a unique combination of the mixing and viscosity properties. Due to the high lipid concentration, the fraction is exposed to fast rancidity. Dry heat (100°C for 12min) and hydrothermal treatment processes (96°C for 6min with 0-20 L/h steam) were applied on the aleurone-rich flour to modify the technological properties. The chemical, structural changes; the extractability of protein, carbohydrate and phenolic components and the rheological characteristics of the flours were evaluated. The dry treated flour decreased protein and carbohydrate extractability, shortened dough development time, reduced gel strength and enhanced the gelling ability. Hydrothermal treatment caused changes in the phenolic content improved the dough stability and -resistance. Heat treatment processes were able to extend the stability of the flour.
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82
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Watrelot AA, Schulz DL, Kennedy JA. Wine polysaccharides influence tannin-protein interactions. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.010] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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83
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Renard CM, Watrelot AA, Le Bourvellec C. Interactions between polyphenols and polysaccharides: Mechanisms and consequences in food processing and digestion. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.10.022] [Citation(s) in RCA: 140] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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84
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Liu D, Martinez-Sanz M, Lopez-Sanchez P, Gilbert EP, Gidley MJ. Adsorption behaviour of polyphenols on cellulose is affected by processing history. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.09.012] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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85
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Complexation of hydroxytyrosol and 3,4-dihydroxyphenylglycol with pectin and their potential use for colon targeting. Carbohydr Polym 2017; 163:292-300. [PMID: 28267509 DOI: 10.1016/j.carbpol.2017.01.027] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2016] [Revised: 12/19/2016] [Accepted: 01/05/2017] [Indexed: 11/23/2022]
Abstract
Hydroxytyrosol (HT) and 3,4-dihydroxyphenylglycol (DHPG) are two phenolic antioxidants naturally found in olive fruit with anti-inflammatory properties. This study explored the interaction of pectin with HT and DHPG via their encapsulation into pectinate beads. Purification by size exclusion chromatography, changes in the fluorescence spectrum of the HT and pectin, and MALDI TOF-TOF analysis suggested the existence of the phenol-pectin complexes. The entrapment efficiency, swelling properties, and in vitro release of HT and DHPG of the beads were studied. The results show that the beads can entrap the water soluble compounds HT and DHPG in sufficient amounts to reach the colon. The beads consisted of an important amount of pectin-bound HT or DHPG after two hours at gastric pH. This study highlights the potential use of HT-and DHPG-loaded pectinate gel beads for the colon-targeted delivery of these bioactive compounds to help prevent or relieve chronic inflammatory bowel disease.
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86
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Angelino D, Cossu M, Marti A, Zanoletti M, Chiavaroli L, Brighenti F, Del Rio D, Martini D. Bioaccessibility and bioavailability of phenolic compounds in bread: a review. Food Funct 2017; 8:2368-2393. [DOI: 10.1039/c7fo00574a] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Cereal-based products, like breads, are a vehicle for bioactive compounds, including polyphenols.
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Affiliation(s)
- Donato Angelino
- Human Nutrition Unit
- Department of Food and Drug
- University of Parma
- Parma
- Italy
| | - Marta Cossu
- Human Nutrition Unit
- Department of Food and Drug
- University of Parma
- Parma
- Italy
| | - Alessandra Marti
- Department of Food
- Environmental and Nutritional Sciences
- University of Milan
- Milan
- Italy
| | - Miriam Zanoletti
- Department of Food
- Environmental and Nutritional Sciences
- University of Milan
- Milan
- Italy
| | - Laura Chiavaroli
- Human Nutrition Unit
- Department of Food and Drug
- University of Parma
- Parma
- Italy
| | - Furio Brighenti
- Human Nutrition Unit
- Department of Food and Drug
- University of Parma
- Parma
- Italy
| | - Daniele Del Rio
- Human Nutrition Unit
- Department of Food and Drug
- University of Parma
- Parma
- Italy
| | - Daniela Martini
- Human Nutrition Unit
- Department of Food and Drug
- University of Parma
- Parma
- Italy
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87
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Brahem M, Renard CM, Gouble B, Bureau S, Le Bourvellec C. Characterization of tissue specific differences in cell wall polysaccharides of ripe and overripe pear fruit. Carbohydr Polym 2017; 156:152-164. [DOI: 10.1016/j.carbpol.2016.09.019] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2016] [Revised: 09/05/2016] [Accepted: 09/06/2016] [Indexed: 10/21/2022]
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88
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Qiu C, Qin Y, Zhang S, Xiong L, Sun Q. A comparative study of size-controlled worm-like amylopectin nanoparticles and spherical amylose nanoparticles: Their characteristics and the adsorption properties of polyphenols. Food Chem 2016; 213:579-587. [DOI: 10.1016/j.foodchem.2016.07.023] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2015] [Revised: 05/13/2016] [Accepted: 07/05/2016] [Indexed: 10/21/2022]
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89
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Bindon KA, Li S, Kassara S, Smith PA. Retention of Proanthocyanidin in Wine-like Solution Is Conferred by a Dynamic Interaction between Soluble and Insoluble Grape Cell Wall Components. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8406-8419. [PMID: 27616021 DOI: 10.1021/acs.jafc.6b02900] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
For better understanding of the factors that impact proanthocyanidin (PA) adsorption by insoluble cell walls or interaction with soluble cell wall-derived components, application of a commercial polygalacturonase enzyme preparation was investigated to modify grape cell wall structure. Soluble and insoluble cell wall material was isolated from the skin and mesocarp components of Vitis vinifera Shiraz grapes. It was observed that significant depolymerization of the insoluble grape cell wall occurred following enzyme application to both grape cell wall fractions, with increased solubilization of rhamnogalacturonan-enriched, low molecular weight polysaccharides. However, in the case of grape mesocarp, the solubilization of protein from cell walls (in buffer) was significant and increased only slightly by the enzyme treatment. Enzyme treatment significantly reduced the adsorption of PA by insoluble cell walls, but this effect was observed only when material solubilized from grape cell walls had been removed. The loss of PA through interaction with the soluble cell wall fraction was observed to be greater for mesocarp than skin cell walls. Subsequent experiments on the soluble mesocarp cell wall fraction confirmed a role for protein in the precipitation of PA. This identified a potential mechanism by which extracted grape PA may be lost from wine during vinification, as a precipitate with solubilized grape mesocarp proteins. Although protein was a minor component in terms of total concentration, losses of PA via precipitation with proteins were in the order of 50% of available PA. PA-induced precipitation could proceed until all protein was removed from solution and may account for the very low levels of residual protein observed in red wines. The results point to a dynamic interaction of grape insoluble and soluble components in modulating PA retention in wine.
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Affiliation(s)
- Keren A Bindon
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia
| | - Sijing Li
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia
- Australian Research Council Training Centre for Innovative Wine Production, School of Agriculture, Food, and Wine, The University of Adelaide , PMB 1, Glen Osmond, South Australia 5064, Australia
| | - Stella Kassara
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia
| | - Paul A Smith
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia
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90
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Kuşçu A, Bulantekin Ö. The effects of production methods and storage on the chemical constituents of apple pekmez. Journal of Food Science and Technology 2016; 53:3083-3092. [PMID: 27765979 DOI: 10.1007/s13197-016-2281-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/06/2016] [Accepted: 06/23/2016] [Indexed: 11/24/2022]
Abstract
The purposes of this study were to investigate the effects of two different pekmez production methods namely open pan evaporation (OPE) and vacuum evaporation (VE) on the final products, and to observe the changes in constituents as well as aromatic components after 4 months of storage. The initial and poststorage (4 months) 5-hydroxymethyl furfural (HMF) content in OPE apple pekmez were respectively 5.48, and 7.04 mg/kg. No HMF was detected in VE apple pekmez. Both initial and poststorage content of phenolic compounds was higher in VE pekmez compared to OPE pekmez. The effects of production methods and storage time were statistically significant on phenolic compounds in apple pekmez. The content of all analyzed minerals except calcium has significantly decreased in pekmez compared to raw material on dry weight basis. OPE resulted in a 55.97 % loss in the amount of ascorbic acid, whereas the loss in VE has been 23.45 %. Poststorage loss in ascorbic acid has respectively been 69.54, and 89.28 %, for VE and OPE samples. None of the aromatic components of fresh apple was detected in pekmez.
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Affiliation(s)
- Alper Kuşçu
- Department of Food Engineering, Süleyman Demirel University, Çünür, Isparta, 32260 Turkey
| | - Özcan Bulantekin
- Department of Food Engineering, Süleyman Demirel University, Çünür, Isparta, 32260 Turkey
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91
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Effect of hydrothermodynamic (HTD) processing on physical and chemical qualities of American cranberry puree using response surface methodology (RSM). Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.02.054] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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92
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Kessy HNE, Hu Z, Zhao L, Zhou M. Effect of Steam Blanching and Drying on Phenolic Compounds of Litchi Pericarp. Molecules 2016; 21:molecules21060729. [PMID: 27271581 PMCID: PMC6273031 DOI: 10.3390/molecules21060729] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2016] [Revised: 05/13/2016] [Accepted: 05/30/2016] [Indexed: 11/16/2022] Open
Abstract
The effects of different treatment methods on the stability and antioxidant capacity of the bioactive phenolic compounds of litchi pericarps were investigated. Fresh litchi pericarps were open air–dried, steam-blanched for 3 min in combination with hot air oven drying at 60 and 80 °C, and unblanched pericarps were dried in a hot air oven at 40, 60, 70 and 80 °C until equilibrium weight was reached. The total phenolic compounds, flavonoids, anthocyanins, proanthocyanidins and individual procyanidins, and antioxidant activity were analyzed. The combination of blanching and drying at 60 °C significantly (p < 0.05) improved the release of phenolic compounds, individual procyanidins, and the extracts′ antioxidant capacity compared with the unblanched hot air oven-dried and open air–dried pericarps. Drying of fresh unblanched litchi pericarps in either open air or a hot air oven caused significant losses (p < 0.05) in phenolic compounds and individual procyanidins, leading to a reduction in the antioxidant activity. A similar increase, retention or reduction was reflected in flavonoids, proanthocyanidins and anthocyanins because they are sub-groups of phenolic compounds. Ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picryldydrazyl (DPPH) radical-scavenging capacity of the treated pericarps were significantly correlated (r ≥ 0.927, p < 0.01) with the total phenolic compounds. Thus, the combination of steam blanching and drying treatments of fresh litchi pericarps could produce a stable and dry litchi pericarp that maintains phenolic compounds and antioxidant capacity as a raw material for further recovery of the phytochemicals.
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Affiliation(s)
- Honest N E Kessy
- Department of Food Engineering, College of Food Science, South China Agricultural University, 483, Wushan Road, Guangzhou 510642, China.
| | - Zhuoyan Hu
- Department of Food Engineering, College of Food Science, South China Agricultural University, 483, Wushan Road, Guangzhou 510642, China.
| | - Lei Zhao
- Department of Food Engineering, College of Food Science, South China Agricultural University, 483, Wushan Road, Guangzhou 510642, China.
| | - Molin Zhou
- Department of Food Engineering, College of Food Science, South China Agricultural University, 483, Wushan Road, Guangzhou 510642, China.
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93
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High voltage electric discharges assisted extraction of phenolic compounds from grape stems: Effect of processing parameters on flavan-3-ols, flavonols and stilbenes recovery. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.04.006] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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94
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Mirali M, Purves RW, Vandenberg A. Phenolic profiling of green lentil (Lens culinaris Medic.) seeds subjected to long-term storage. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2713-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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95
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Igoumenidis PE, Karathanos VT. Diffusion and thermal stability of phenolic compounds during fortified rice rehydration process. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.10.044] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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96
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Role of cell wall deconstructing enzymes in the proanthocyanidin–cell wall adsorption–desorption phenomena. Food Chem 2016; 196:526-32. [DOI: 10.1016/j.foodchem.2015.09.080] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2015] [Revised: 09/16/2015] [Accepted: 09/22/2015] [Indexed: 11/22/2022]
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97
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Polyphenol interaction with food carbohydrates and consequences on availability of dietary glucose. Curr Opin Food Sci 2016. [DOI: 10.1016/j.cofs.2016.01.010] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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98
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Radzki W, Ziaja-Sołtys M, Nowak J, Rzymowska J, Topolska J, Sławińska A, Michalak-Majewska M, Zalewska-Korona M, Kuczumow A. Effect of processing on the content and biological activity of polysaccharides from Pleurotus ostreatus mushroom. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.016] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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99
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Technological Implications of Modifying the Extent of Cell Wall-Proanthocyanidin Interactions Using Enzymes. Int J Mol Sci 2016; 17:ijms17010123. [PMID: 26797601 PMCID: PMC4730364 DOI: 10.3390/ijms17010123] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2015] [Revised: 01/08/2016] [Accepted: 01/11/2016] [Indexed: 02/01/2023] Open
Abstract
The transference and reactivity of proanthocyanidins is an important issue that affects the technological processing of some fruits, such as grapes and apples. These processes are affected by proanthocyanidins bound to cell wall polysaccharides, which are present in high concentrations during the processing of the fruits. Therefore, the effective extraction of proanthocyanidins from fruits to their juices or derived products will depend on the ability to manage these associations, and, in this respect, enzymes that degrade these polysaccharides could play an important role. The main objective of this work was to test the role of pure hydrolytic enzymes (polygalacturonase and cellulose) and a commercial enzyme containing these two activities on the extent of proanthocyanidin-cell wall interactions. The results showed that the modification promoted by enzymes reduced the amount of proanthocyanidins adsorbed to cell walls since they contributed to the degradation and release of the cell wall polysaccharides, which diffused into the model solution. Some of these released polysaccharides also presented some reactivity towards the proanthocyanidins present in a model solution.
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100
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Boudjeko T, Megnekou R, Woguia AL, Kegne FM, Ngomoyogoli JEK, Tchapoum CDN, Koum O. Antioxidant and immunomodulatory properties of polysaccharides from Allanblackia floribunda Oliv stem bark and Chromolaena odorata (L.) King and H.E. Robins leaves. BMC Res Notes 2015; 8:759. [PMID: 26651330 PMCID: PMC4673734 DOI: 10.1186/s13104-015-1703-x] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2015] [Accepted: 11/17/2015] [Indexed: 01/21/2023] Open
Abstract
BACKGROUND Many plant polysaccharides have shown high antioxidant and immunostimulating properties and can be explored as novel molecules with biological properties that can potentially improve immune function. The objective of this work was to characterize soluble and cell wall polysaccharides isolated from the stem bark of Allanblackia floribunda and Chromolaena odorata leaves and to evaluate their antioxidant and immunomodulatory properties. METHODS Three polysaccharide fractions: soluble polysaccharides (PoS), pectins (Pec) and hemicelluloses (Hem) were extracted from A. floribunda stem bark and C. odorata leaves. These samples were analysed for their proteins, phenolic compounds and total sugar contents. The monosaccharide composition was determined by gas chromatography and arabinogalactan proteins content in PoS was evaluated by rocket electrophoresis. The in vitro antioxidant activities were evaluated by 1, 1-diphenyl-2-picryl hydrazyl (DPPH) and 2,2'-azino-bis-3-éthylbenzylthiazoline-6-sulphonic acid (ABTS) radical scavenging assays and ferrous ions chelating activity. Immunomodulatory activities were performed on the peripheral blood mononuclear cells (PBMCs) using proliferation and enzyme linked immunospot (ELISPOT) method to determine the production of an interferon-gamma. RESULTS The characterization of the various fractions showed varied metabolites in each plant. In PoS fractions, Ara and Gal were the major monosaccharides found, indicating that arabinogalactans are the primary macromolecules. Hem fractions contained predominantly Xyl and GalA for A. floribunda and Xyl (upto 80 %) for and C. odorata. A. floribunda Hem fraction and C. odorata PoS fraction showed significant DPPH and ABTS radical scavenging activities and immunostimulatory activity via stimulation of PBMC and production of IFN-γ in a dose-dependent manner. CONCLUSION The results obtained from this study support the ethnomedicinal use of the stem bark of A. floribunda and leaves of C. odorata. Further research is necessary to have supporting evidence that the antioxidative and immunomodulative activities of these fractions are really connected to the polysaccharides and not polyphenols.
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Affiliation(s)
- Thaddée Boudjeko
- Laboratory of Phytoprotection and Valorisation of Plants Resources, Biotechnology Centre-Nkolbisson, P.O. Box 3851, Messa, Yaounde, Cameroon.
- Department of Biochemistry, Faculty of Science, University of Yaounde I, P.O. Box 812, Yaounde, Cameroon.
| | - Rosette Megnekou
- Department of Animal Biology and Physiology, Faculty of Science, University of Yaounde I, P.O. Box 812, Yaounde, Cameroon.
| | - Alice Louise Woguia
- Department of Biochemistry, Faculty of Science, University of Yaounde I, P.O. Box 812, Yaounde, Cameroon.
| | - Francine Mediesse Kegne
- Laboratory of Phytoprotection and Valorisation of Plants Resources, Biotechnology Centre-Nkolbisson, P.O. Box 3851, Messa, Yaounde, Cameroon.
- Department of Biochemistry, Faculty of Science, University of Yaounde I, P.O. Box 812, Yaounde, Cameroon.
| | - Judith Emery Kanemoto Ngomoyogoli
- Laboratory of Phytoprotection and Valorisation of Plants Resources, Biotechnology Centre-Nkolbisson, P.O. Box 3851, Messa, Yaounde, Cameroon.
- Department of Biochemistry, Faculty of Science, University of Yaounde I, P.O. Box 812, Yaounde, Cameroon.
| | - Christiane Danielle Nounga Tchapoum
- Laboratory of Phytoprotection and Valorisation of Plants Resources, Biotechnology Centre-Nkolbisson, P.O. Box 3851, Messa, Yaounde, Cameroon.
- Department of Biochemistry, Faculty of Science, University of Yaounde I, P.O. Box 812, Yaounde, Cameroon.
| | - Olga Koum
- Laboratory of Phytoprotection and Valorisation of Plants Resources, Biotechnology Centre-Nkolbisson, P.O. Box 3851, Messa, Yaounde, Cameroon.
- Department of Animal Biology and Physiology, Faculty of Science, University of Yaounde I, P.O. Box 812, Yaounde, Cameroon.
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