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Asghar A, Tan YC, Zahoor M, Zainal Abidin SA, Yow YY, Khan E, Lahiri C. A scaffolded approach to unearth potential antibacterial components from epicarp of Malaysian Nephelium lappaceum L. Sci Rep 2021; 11:13859. [PMID: 34226594 PMCID: PMC8257635 DOI: 10.1038/s41598-021-92622-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Accepted: 06/10/2021] [Indexed: 11/09/2022] Open
Abstract
The emergence and spread of antimicrobial resistance have been of serious concern to human health and the management of bacterial infectious diseases. Effective treatment of these diseases requires the development of novel therapeutics, preferably free of side effects. In this regard, natural products are frequently conceived to be potential alternative sources for novel antibacterial compounds. Herein, we have evaluated the antibacterial activity of the epicarp extracts of the Malaysian cultivar of yellow rambutan fruit (Nephelium lappaceum L.) against six pathogens namely, Bacillus subtilis, methicillin-resistant Staphylococcus aureus (MRSA), Streptococcus pyogenes, Pseudomonas aeruginosa, Klebsiella pneumoniae and Salmonella enterica. Among a series of solvent extracts, fractions of ethyl acetate and acetone have revealed significant activity towards all tested strains. Chemical profiling of these fractions, via HPLC, LC-MS and GC-MS, has generated a library of potentially bioactive compounds. Downstream virtual screening, pharmacological prediction, and receptor-ligand molecular dynamics simulation have eventually unveiled novel potential antibacterial compounds, which can be extracted for medicinal use. We report compounds like catechin, eplerenone and oritin-4-beta-ol to be computationally inhibiting the ATP-binding domain of the chaperone, DnaK of P. aeruginosa and MRSA. Thus, our work follows the objective to propose new antimicrobials capable of perforating the barrier of resistance posed by both the gram positives and the negatives.
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Affiliation(s)
- Ali Asghar
- Department of Biological Sciences, Sunway University, Petaling Jaya, Malaysia
| | - Yong Chiang Tan
- Department of Biological Sciences, Sunway University, Petaling Jaya, Malaysia
| | - Mohammad Zahoor
- Department of Biochemistry, University of Malakand, Chakdara, Pakistan
| | | | - Yoon-Yen Yow
- Department of Biological Sciences, Sunway University, Petaling Jaya, Malaysia
| | - Ezzat Khan
- Department of Chemistry, University of Bahrain, Sakhir, Bahrain
| | - Chandrajit Lahiri
- Department of Biological Sciences, Sunway University, Petaling Jaya, Malaysia.
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Chaudhary A, Akram AM, Aihetasham A, Hussain Z, Abbas AS, Rehman RA, Ahmad QUA, Tahira A, Saleem A, Qamer S, Alghamdi Y, Mahmoud SF, Sayed S. Punica granatum waste to ethanol valorisation employing optimized levels of saccharification and fermentation. Saudi J Biol Sci 2021; 28:3710-3719. [PMID: 34220222 PMCID: PMC8241894 DOI: 10.1016/j.sjbs.2021.04.049] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 04/12/2021] [Accepted: 04/18/2021] [Indexed: 10/25/2022] Open
Abstract
Pomegranate peels (PPW) as municipal waste is inexpensive biomass that could be a renewable source of sugars particularly rich in hemicellulosic contents. The subsequent conversion of available sugars in PPW can provide prospective strategy for cost-effective bioenergy production. In this study, an experimental setup based on CCD was implemented with the aim of bioconversion of biomass into bioethanol. The factors considered were Hydrochloric acid concentration (X1), the hydrolysis temperature (X2) and time (X3) for optimization with dilute Hydrochloric acid (HCl) saccharification. The present study investigates the optimised level of bioethanol synthesis from acid pre-treated PPW explained by RSM. Subsequently, three yeasts viz. Saccharomyces cerevisiae K7, Metschnikowia sp. Y31 and M. cibodasensis Y34 were utilized for fermentation of acid hydrolysed and detoxified feed stocks. Optimum values of reducing sugars 48.02 ± 0.02 (gL-1) and total carbohydrates 205.88 ± 0.13 (gL-1) were found when PPW was hydrolyzed with 1% HCl concentration at 100˚C of temperature for 30 min. Later on, fermentation of PPWH after detoxification with 2.5% activated charcoal. The significant ethanol (g ethanol/g of reducing sugars) yields after fermentation with Metschnikowia sp. Y31 and M. cibodasensis Y34 found to be 0.40 ± 0.03 on day 5 and 0.41 ± 0.02 on last day of experiment correspondingly. Saccharomyces cerevisiae K7 also produce maximum ethanol 0.40 ± 0.00 on last day of incubation utilizing the PPWH. The bioconversion of commonly available PPW into bioethanol as emphasize in this study could be a hopeful expectation and also cost-effective to meet today energy crisis.
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Affiliation(s)
- Asma Chaudhary
- Department of Zoology, Division of Science and Technology, University of Education, Lahore 54770, Pakistan
| | - Afia Muhammad Akram
- Department of Zoology, Division of Science and Technology, University of Education, Lahore 54770, Pakistan
| | | | - Zawar Hussain
- Department of Zoology, Division of Science and Technology, University of Education, Lahore 54770, Pakistan
| | - Afshan Syed Abbas
- Department of Zoology, University of Education, Lower Mall Campus, Lahore, Pakistan
| | - Rahat Abdul Rehman
- Department of Forensic Sciences, University of Health Sciences, Lahore, Pakistan
| | - Qurat-ul-Ain Ahmad
- Department of Zoology, Division of Science and Technology, University of Education, Lahore 54770, Pakistan
| | - Anjum Tahira
- Department of Botany, University of Okara, Okara, Pakistan
| | - Ayesha Saleem
- Department of Zoology, Division of Science and Technology, University of Education, Lahore 54770, Pakistan
| | - Samina Qamer
- Department of Zoology, Government College University, Faisalabad, Pakistan
| | - Youssef Alghamdi
- Department of Biology, Turabah University College, Taif University, 21995, Saudi Arabia
| | - Samy F. Mahmoud
- Department of Biotechnology, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Samy Sayed
- Department of Science and Technology, University College-Ranyah, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
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Ahmadipour B, Pat S, Abaszadeh S, Hassanpour H, Khajali F. Pomegranate peel as a phytogenic in broiler chickens: Influence upon antioxidant, lipogenesis and hypotensive response. Vet Med Sci 2021; 7:1907-1913. [PMID: 34132060 PMCID: PMC8464295 DOI: 10.1002/vms3.556] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
The aim of this study was to evaluate antioxidant, antihyperlipidemic and hypotensive properties of pomegranate peel (PP) on antioxidant status, fat deposition, lipid peroxidation and pulmonary hypertensive response in broiler chickens. A total of 375 one‐day‐old male broilers (Cobb 500) were randomly assigned to five treatments included dietary PP levels of 0, 2.5, 5.0, 7.5 and 10 g/kg. Supplementation of PP at 7.5 and 10 g/kg resulted in significant upregulation of hepatic catalase (p < 0.004) and superoxide dismutase1 (SOD1; p < 0.05), which reflected in decreased concentration of circulatory malondialdehyde (MDA). Dietary inclusion of PP at 7.5 and 1.0 g/kg significantly decreased serum concentrations of triglycerides (p < 0.004) and cholesterol (p < 0.006) with concomitant decrease in abdominal fat deposition (p < 0.05). The antihyperlipidemic effect of PP was mediated through down‐regulation of peroxisome proliferator activated receptor alpha (PPARα). Hypotensive effect of PP was also observed at 7.5 and 10 g/kg as reduced heart weight and the right‐to‐total ventricular weight ratio (RV/TV) and decreased mortality from pulmonary hypertension. The hypotensive property of PP was associated with increased concentration of serum nitric oxide. In conclusion, this study revealed antioxidative, antihyperlipidemic and hypotensive effects of PP at 7.5 and 10 g/kg in broiler chickens exposed to hypobaric hypoxia. Health‐beneficial effects of PP suggest this product as a promising multi‐functional phytogenic feed additive for broiler chickens. In this study, evaluate antioxidant, antihyperlipidemic, and hypotensive properties of pomegranate peel (PP) on antioxidant status, fat deposition, lipid peroxidation, and pulmonary hypertensive response in broiler chickens. Supplementation of PP at 7.5 and 10 g/kg resulted in significant up‐regulation of hepatic catalase, superoxide dismutase1 and peroxisome proliferator activated receptor alpha (PPARα), which reflected in decreased concentration of circulatory malondialdehyde (MDA).
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Affiliation(s)
- Behnam Ahmadipour
- Faculty of Agriculture, Department of Animal Science, Shahrekord University, Shahrekord, Iran
| | - Sajad Pat
- Faculty of Agriculture, Department of Animal Science, Shahrekord University, Shahrekord, Iran
| | - Samira Abaszadeh
- Faculty of Agriculture, Department of Animal Science, Shahrekord University, Shahrekord, Iran
| | - Hossein Hassanpour
- Faculty of Veterinary Medicine, Department of Basic Sciences, Shahrekord University, Shahrekord, Iran
| | - Fariborz Khajali
- Faculty of Agriculture, Department of Animal Science, Shahrekord University, Shahrekord, Iran
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Effect of Solvent Extraction and Blanching Pre-Treatment on Phytochemical, Antioxidant Properties, Enzyme Inactivation and Antibacterial Activities of ‘Wonderful’ Pomegranate Peel Extracts. Processes (Basel) 2021. [DOI: 10.3390/pr9061012] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
Abstract
‘Wonderful’ pomegranate (Punica granatum L.) peel is rich in phytochemicals which are responsible for its strong antioxidant and antimicrobial activities, but it has low economic value as it is mainly discarded, causing an environmental waste management problem. To examine the best processing regime for pomegranate peel wastes, different solvents (ethanol, methanol and acetone) at various concentrations (50%, 70% and 100%) and blanching at 60, 80 and 100 °C for 1, 3 and 5 min, for each temperature, were tested. Ethanol at 70% (v/v) provided the highest extract yield, total phenolic and total tannin content at 29.46%, 10.61 ± 0.15, and 0.76 ± 0.02 mg GAE/g DM, respectively. Antioxidant activity using the 2,2 diphenyl-1-picryl hydrazyl assay (DPPH), ferric-reducing antioxidant power assay (FRAP) and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid assay (ABTS) were reported at 243.97 ± 2.43, 478.04 ± 73.98 and 718.79 ± 2.42 µmol Trolox/g DM, respectively. A blanching temperature of 80 °C for 3 min led to the highest extract that had a total phenolic content of 12.22 ± 0.08 mg GAE/g DM and total tannin content of 1.06 ± 0.06 mg GAE/g DM. This extract also exhibited the best antioxidant activity for the DPPH, FRAP and ABTS assays. Two blanching temperatures, 80 or 100 °C, significantly reduced polyphenol oxidase and peroxidase activities (p < 0.05). Although blanched peel extracts showed a broad-spectrum activity against test bacteria, blanching at 80 °C for 3 or 5 min was most effective. Hot water blanching is thus a suitable environmentally friendly post-harvesting processing method for pomegranate peels that are intended for use as extracts in value-added products with good antioxidant and antibacterial effects.
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Gao Y, Yeh HY, Bowker B, Zhuang H. Effects of different antioxidants on quality of meat patties treated with in-package cold plasma. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102690] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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56
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Pomegranate By-Products as Natural Preservative to Prolong the Shelf Life of Breaded Cod Stick. Molecules 2021; 26:molecules26082385. [PMID: 33923979 PMCID: PMC8073762 DOI: 10.3390/molecules26082385] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 03/29/2021] [Accepted: 04/16/2021] [Indexed: 11/26/2022] Open
Abstract
This work evaluated the efficacy of pomegranate byproducts, specifically peel powder, as valid preservatives for food quality. Ready-to-cook cod sticks breaded with pomegranate peel powder were prepared. Shelf-life tests were conducted on breaded cod sticks during refrigerated storage (17 days) at 4 °C, monitoring the pH, microbiological and sensory quality. In addition, the nutritional quality of both the breaded and control samples was assessed. The results highlighted that active samples showed higher phenol and flavonoid content and higher antioxidant activity compared to the control fish, suggesting that pomegranate peel powder was responsible for a significant increase in cod stick nutritional quality. Furthermore, the cod stick active breading led to a delay in microbial growth without affecting the sensory properties; rather, it helped slow down the sensory attribute decline during the refrigerated storage. The data suggest that using pomegranate byproducts in breaded cod stick was effective in prolonging its shelf life, as well as improving its nutritional quality. Therefore, pomegranate peel powder can be considered as a potential resource as natural food preservative.
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57
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Miller FA, Fundo JF, Garcia E, Silva CLM, Brandão TRS. Effect of Gaseous Ozone Process on Cantaloupe Melon Peel: Assessment of Quality and Antilisterial Indicators. Foods 2021; 10:foods10040727. [PMID: 33808125 PMCID: PMC8066758 DOI: 10.3390/foods10040727] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 03/23/2021] [Accepted: 03/26/2021] [Indexed: 11/16/2022] Open
Abstract
Fruit waste parts, particularly peel, are abundant sources of bioactive compounds. To be included in the formulation of value-added foods, peel needs to be transformed and subjected to a preservation process. Therefore, this study seeks to assess the effect of ozone on the quality and antilisterial indicators of cantaloupe melon peel paste, aiming at obtaining a product with the potential to be used as a food additive. Ozone was bubbled during 30 and 60 min, and some physicochemical characteristics (soluble solids content, pH and colour), bioactive compounds (total phenolics, chlorophylls and vitamin C) and antioxidant activity were analysed. Peel was also inoculated with Listeria innocua, used as a treatment efficiency indicator. The results indicated that, although ozone negatively affected antioxidant activity, it positively influenced all bioactive compounds analysed. An L. innocua reduction of 1.2 log cycle was achieved after ozone exposure. Ozone should be exploited as a promising technology to assure the quality/safety of cantaloupe melon peel. Indeed, if melon peel is conveniently converted into a suitable form that can be used as a food ingredient, this will promote the valorisation of waste materials with the consequent reduction of industrial by-products and new perspectives for market opportunities.
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58
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Rafiei F, Khajali F. Flavonoid antioxidants in chicken meat production: Potential application and future trends. WORLD POULTRY SCI J 2021. [DOI: 10.1080/00439339.2021.1891401] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Fariba Rafiei
- Department of Plant Breeding and Biotechnology, Shahrekord University, Shahrekord, Iran
| | - Fariborz Khajali
- Department of Animal Science, Faculty of Agriculture, Shahrekord University, Shahrekord, Iran
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59
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Petrotos K, Giavasis I, Gerasopoulos K, Mitsagga C, Papaioannou C, Gkoutsidis P. Optimization of the Vacuum Microwave Assisted Extraction of the Natural Polyphenols and Flavonoids from the Raw Solid Waste of the Pomegranate Juice Producing Industry at Industrial Scale. Molecules 2021; 26:1033. [PMID: 33669172 PMCID: PMC7919679 DOI: 10.3390/molecules26041033] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 02/07/2021] [Accepted: 02/12/2021] [Indexed: 12/02/2022] Open
Abstract
Pomegranate pomace (PP) is the solid waste produced in bulk by the pomegranate juice industry which is rich in polyphenols and flavonoids that can replace the hazardous chemical antioxidants/antimicrobials currently used in the agro-food and cosmetics sectors. In the present work, the vacuum microwave assisted extraction (VMAE) of natural antioxidants from raw pomegranate pomace was investigated and successfully optimized at an industrial scale. For the optimization of PP VMAE a novel, highly accurate response surface methodology (RSM) based on a comprehensive multi-point historical design was employed. The optimization showed that the maximum recovery of PP total polyphenols as well as total PP flavonoids were obtained at microwave power = 4961.07 W, water to pomace ratio = 29.9, extraction time = 119.53 min and microwave power = 4147.76 W, water to pomace ratio = 19.32, extraction time = 63.32 min respectively. Moreover, the optimal VMAE conditions on economic grounds were determined to be: microwave power = 2048.62 W, water to pomace ratio = 23.11, extraction time = 15.04 min and microwave power = 4008.62 W, water to pomace ratio = 18.08, extraction time = 15.29 min for PP total polyphenols and PP total flavonoids respectively. The main conclusion of this study is that the VMAE extraction can be successfully used at industrial scale to produce, in economic manner, high added value natural extracts from PP pomace.
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Affiliation(s)
- Konstantinos Petrotos
- Department of Agrotechnology, School of Agricultural Sciences, Geopolis Campus, University of Thessaly, Periferiaki Odos Larisas Trikalon, 41500 Larisa, Greece; (K.G.); (C.P.); (P.G.)
| | - Ioannis Giavasis
- Department of Food Science and Human Nutrition, School of Agricultural Sciences, Karditsa Campus, University of Thessaly, Terma Odou N. Temponera, 43100 Karditsa, Greece; (I.G.); (C.M.)
| | - Konstantinos Gerasopoulos
- Department of Agrotechnology, School of Agricultural Sciences, Geopolis Campus, University of Thessaly, Periferiaki Odos Larisas Trikalon, 41500 Larisa, Greece; (K.G.); (C.P.); (P.G.)
| | - Chrysanthi Mitsagga
- Department of Food Science and Human Nutrition, School of Agricultural Sciences, Karditsa Campus, University of Thessaly, Terma Odou N. Temponera, 43100 Karditsa, Greece; (I.G.); (C.M.)
| | - Chryssoula Papaioannou
- Department of Agrotechnology, School of Agricultural Sciences, Geopolis Campus, University of Thessaly, Periferiaki Odos Larisas Trikalon, 41500 Larisa, Greece; (K.G.); (C.P.); (P.G.)
| | - Paschalis Gkoutsidis
- Department of Agrotechnology, School of Agricultural Sciences, Geopolis Campus, University of Thessaly, Periferiaki Odos Larisas Trikalon, 41500 Larisa, Greece; (K.G.); (C.P.); (P.G.)
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60
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Muhialdin BJ, Kadum H, Meor Hussin AS. Metabolomics profiling of fermented cantaloupe juice and the potential application to extend the shelf life of fresh cantaloupe juice for six months at 8 °C. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107555] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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61
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Karray A, Krayem N, Saad HB, Sayari A. Spirulina platensis, Punica granatum peel, and moringa leaves extracts in cosmetic formulations: an integrated approach of in vitro biological activities and acceptability studies. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:8802-8811. [PMID: 33068245 DOI: 10.1007/s11356-020-11156-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Accepted: 10/05/2020] [Indexed: 06/11/2023]
Abstract
The selection of suitable natural raw materials in the cosmetic research and development is a key point, in order not only to obtain the expected results but also to avoid undesirable side effects. In this study, spirulina platensis, pomegranate (Punica granatum) peel, and moringa leaves alone were evaluated for anti-oxidant and antimicrobial properties. The chemical composition (moisture, dry matter, protein, lipid, and ash) and total polyphenols, flavonoids, and carotenoids content were evaluated in the three extracts. Total antioxidant capacity and ferric reducing activity power of extracts were also studied. Using agar diffusion method, the anti-Micrococcus luteus, Staphylococcus aureus, E. coli, Listeria monocytogenes, Salmonella typhimurium, and Enterococus faecalis activities were measured. Interestingly, after combinations, pomegranate peel/spirulina (A), and moringa/spirulina (B): 25%/75% and 50%/50%, we have found that pomegranate peel can be incorporated into cosmetic formulations as an excellent preservative due to its exceptionally amount of phenolic compounds, powerful antioxidant activity, and its antibacterial activity against pathogenic strains.
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Affiliation(s)
- Aida Karray
- Laboratoire de Biochimie et de Génie Enzymatique des Lipases, ENIS Route de Soukra, université de Sfax-Tunisia, Sfax, Tunisia.
| | - Najeh Krayem
- Laboratoire de Biochimie et de Génie Enzymatique des Lipases, ENIS Route de Soukra, université de Sfax-Tunisia, Sfax, Tunisia
| | - Hajer Ben Saad
- Laboratoire de Biochimie et de Génie Enzymatique des Lipases, ENIS Route de Soukra, université de Sfax-Tunisia, Sfax, Tunisia
| | - Adel Sayari
- Laboratoire de Biochimie et de Génie Enzymatique des Lipases, ENIS Route de Soukra, université de Sfax-Tunisia, Sfax, Tunisia
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62
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Emergency Food Product Packaging by Pectin-Based Antimicrobial Coatings Functionalized by Pomegranate Peel Extracts. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6631021] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Emergency food products (EFPs) or energy bars are used in critical situations, such as natural disasters, to promote crisis management. EFPs require sophisticated packaging strategies. Edible coatings incorporated with natural antimicrobial agents could be considered as active packaging materials for increasing EFP safety. In this study, pectin-based coatings incorporated with pomegranate peel extracts were used to protect energy bars. Initially, total phenolic contents and antimicrobial and antioxidant properties of aqueous and ethanolic pomegranate peel extracts (PPEs) were determined. Also, PPEs were analyzed by HPLC. In the next step, the extracts were incorporated into the matrix of edible coatings as active substances. The sensory properties and microbial contamination of coated energy bars were investigated during 30 days of storage. Sixteen phenolic substances were detected in the extracts with gallic acid, ellagic acid, caffeic acid, coumaric acid, and quercetin as major ingredients. The ethanolic extract exhibited higher concentrations for all phenolic compounds. The results indicated that the ethanolic extract showed inhibitory effects on S. aureus and E. coli at concentrations of 30 and 50 mg/ml, and the aqueous extract's inhibitory effects were observed at concentrations of 50 and 80 mg/ml, respectively. The antioxidant and antibacterial effects could be attributed to high phenolic content and a combination of different substances. Microbial and sensory tests performed on coated energy bars showed that the active coatings were able to control and reduce the population of microorganisms during storage without adversely affecting sensory properties.
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63
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Das AK, Nanda PK, Chowdhury NR, Dandapat P, Gagaoua M, Chauhan P, Pateiro M, Lorenzo JM. Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits. Molecules 2021; 26:467. [PMID: 33477314 PMCID: PMC7830841 DOI: 10.3390/molecules26020467] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 01/14/2021] [Accepted: 01/14/2021] [Indexed: 02/06/2023] Open
Abstract
In recent years, considerable importance is given to the use of agrifood wastes as they contain several groups of substances that are useful for development of functional foods. As muscle foods are prone to lipid and protein oxidation and perishable in nature, the industry is in constant search of synthetic free additives that help in retarding the oxidation process, leading to the development of healthier and shelf stable products. The by-products or residues of pomegranate fruit (seeds, pomace, and peel) are reported to contain bioactive compounds, including phenolic and polyphenolic compounds, dietary fibre, complex polysaccharides, minerals, vitamins, etc. Such compounds extracted from the by-products of pomegranate can be used as functional ingredients or food additives to harness the antioxidant, antimicrobial potential, or as substitutes for fat, and protein in various muscle food products. Besides, these natural additives are reported to improve the quality, safety, and extend the shelf life of different types of food products, including meat and fish. Although studies on application of pomegranate by-products on various foods are available, their effect on the physicochemical, oxidative changes, microbial, colour stabilizing, sensory acceptability, and shelf life of muscle foods are not comprehensively discussed previously. In this review, we vividly discuss these issues, and highlight the benefits of pomegranate by-products and their phenolic composition on human health.
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Affiliation(s)
- Arun K. Das
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, Kolkata 700037, India; (A.K.D.); (P.D.)
| | - Pramod Kumar Nanda
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, Kolkata 700037, India; (A.K.D.); (P.D.)
| | - Nilabja Roy Chowdhury
- Department of Veterinary Biochemistry, West Bengal University of Animal and Fishery Sciences, Kolkata 700037, India;
| | - Premanshu Dandapat
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, Kolkata 700037, India; (A.K.D.); (P.D.)
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin 15 D15 DY05, Ireland;
| | - Pranav Chauhan
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243122, India;
| | - Mirian Pateiro
- Centro Tecnologico de la Carne de Galicia, Rua Galicia N° 4, Parque Tecnologico de Galicia, San Cibrao das Vinas, 32900 Ourense, Spain;
| | - Jose M. Lorenzo
- Centro Tecnologico de la Carne de Galicia, Rua Galicia N° 4, Parque Tecnologico de Galicia, San Cibrao das Vinas, 32900 Ourense, Spain;
- Area de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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64
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El-Bouhy ZM, Reda RM, Mahboub HH, Gomaa FN. Bioremediation effect of pomegranate peel on subchronic mercury immunotoxicity on African catfish (Clarias gariepinus). ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:2219-2235. [PMID: 32875451 DOI: 10.1007/s11356-020-10599-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Accepted: 08/23/2020] [Indexed: 06/11/2023]
Abstract
The primary aim of the present study is to evaluate the highest concentrations of heavy metals (HMs) in Nile catfish (Clarias gariepinus, C. gariepinus) and water samples, as well as to investigate the efficiency of pomegranate peels (PPs) (supplemented either through water or diet) in enhancing fish immunity and counteracting the toxicity of high concentrations of HMs. Water and C. gariepinus samples were collected from two private fish farms in Al Sharkia Governorate. Mercury (Hg) showed the highest concentration (0.13 ppm). The adsorption capacity of PP was evaluated by testing different concentrations, 0.3, 0.6, 0.9, 1.2, and 1.5 g L-1, wherein 1.5 g L-1 revealed the highest Hg adsorption efficiency. The results indicated that Hg concentration was decreased with increased PP concentration until 72 h. In a trial that lasted for 60 days, 240 C. gariepinus (75.12 ± 3.12 g) were randomly divided into eight equal groups with three replicates per group. The first group (CT) served as the negative control (fish fed on a basal diet). The second group (PPW) was fed on a basal diet and supplemented with 0.3 g L-1 of PP via water. The third (PPD1) and fourth (PPD2) groups received basal diets enriched with 1 and 2 g PP powder/kg diet. respectively. The fifth group (Hg) served as the positive control that was fed on a basal diet and exposed to 0.13 ppm of Hg. The sixth (Hg + PPW), seventh (Hg + PPD1), and eighth (Hg + PPD2) groups were exposed to 0.13 ppm of Hg and received the same type of treatment as in second, third, and fourth groups. Hg exposure significantly elevated aspartate aminotransferase (AST), alanine aminotransferase (ALT), urea, and creatinine levels, as well as oxidative stress biomarkers, including reduced glutathione (GSH) and malondialdehyde (MDA). Pomegranate supplementation through diet elevated the levels of red blood cells (RBCs), hemoglobin (Hb), packed cell volume (PCV), lysozyme, and anti-protease activity. Moreover, PP supplementation through water revealed minimum urea and creatinine levels, and the highest nitric oxide level. Moreover, Hg residue level in fish muscles noticeably decreased in the PP-treated groups. These results demonstrated the efficiency of PP supplementation (either through water or diet) in enhancing fish immunity and counteracting subchronic Hg toxicity.
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Affiliation(s)
- Zeinab M El-Bouhy
- Department of Fish Diseases and Management, Faculty of Veterinary Medicine, Zagazig University, Sharkia, Zagazig, 44511, Egypt
| | - Rasha M Reda
- Department of Fish Diseases and Management, Faculty of Veterinary Medicine, Zagazig University, Sharkia, Zagazig, 44511, Egypt.
| | - Heba H Mahboub
- Department of Fish Diseases and Management, Faculty of Veterinary Medicine, Zagazig University, Sharkia, Zagazig, 44511, Egypt
| | - Fify N Gomaa
- Department of Fish Diseases and Management, Faculty of Veterinary Medicine, Zagazig University, Sharkia, Zagazig, 44511, Egypt
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65
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Lee SY, Lee DY, Kim OY, Kang HJ, Kim HS, Hur SJ. Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products. Food Sci Anim Resour 2020; 40:863-880. [PMID: 33305273 PMCID: PMC7713766 DOI: 10.5851/kosfa.2020.e84] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 09/24/2020] [Accepted: 09/24/2020] [Indexed: 11/07/2022] Open
Abstract
Studies conducted in the past decade related to the use of natural antioxidants
in meat products revealed the prevalent use of plant-based antioxidative
materials added as powders, extracts, or dried or raw materials to meat
products. The amount of antioxidative materials varied from 7.8 ppm to
19.8%. Extracts and powders were used in small amounts (ppm to grams) and
large amounts (grams to >1%), respectively. Antioxidative
materials used in meat products are mainly composed of phenolic compounds and
flavonoids, which are able to inhibit lipid peroxidation of meat products,
thereby preserving meat quality. However, the main ingredients used in processed
meat products are the traditional additives, such as sodium erythorbate, sodium
hydrosulfite, and synthetic antioxidants, rather than natural antioxidants. This
difference could be attributed to changes in the sensory quality or
characteristics of meat products using natural antioxidants. Therefore, novel
research paradigms to develop meat products are needed, focusing on the
multifunctional aspects of natural antioxidants.
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Affiliation(s)
- Seung Yun Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Da Young Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - On You Kim
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Hea Jin Kang
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Hyeong Sang Kim
- School of Animal Life Convergence Science, Hankyong National University, Anseong 17579, Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
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66
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Mirab B, Ahmadi Gavlighi H, Amini Sarteshnizi R, Azizi MH, C. Udenigwe C. Production of low glycemic potential sponge cake by pomegranate peel extract (PPE) as natural enriched polyphenol extract: Textural, color and consumer acceptability. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109973] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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67
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Basumatary IB, Mukherjee A, Katiyar V, Kumar S. Biopolymer-based nanocomposite films and coatings: recent advances in shelf-life improvement of fruits and vegetables. Crit Rev Food Sci Nutr 2020; 62:1912-1935. [DOI: 10.1080/10408398.2020.1848789] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Indra Bhusan Basumatary
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam, India
| | - Avik Mukherjee
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam, India
| | - Vimal Katiyar
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, Assam, India
| | - Santosh Kumar
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam, India
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68
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Magangana TP, Makunga NP, Fawole OA, Opara UL. Processing Factors Affecting the Phytochemical and Nutritional Properties of Pomegranate ( Punica granatum L.) Peel Waste: A Review. Molecules 2020; 25:E4690. [PMID: 33066412 PMCID: PMC7587354 DOI: 10.3390/molecules25204690] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 10/04/2020] [Accepted: 10/07/2020] [Indexed: 01/09/2023] Open
Abstract
Pomegranate peel has substantial amounts of phenolic compounds, such as hydrolysable tannins (punicalin, punicalagin, ellagic acid, and gallic acid), flavonoids (anthocyanins and catechins), and nutrients, which are responsible for its biological activity. However, during processing, the level of peel compounds can be significantly altered depending on the peel processing technique used, for example, ranging from 38.6 to 50.3 mg/g for punicalagins. This review focuses on the influence of postharvest processing factors on the pharmacological, phytochemical, and nutritional properties of pomegranate (Punica granatum L.) peel. Various peel drying strategies (sun drying, microwave drying, vacuum drying, and oven drying) and different extraction protocols (solvent, super-critical fluid, ultrasound-assisted, microwave-assisted, and pressurized liquid extractions) that are used to recover phytochemical compounds of the pomegranate peel are described. A total phenolic content of 40.8 mg gallic acid equivalent (GAE)/g DM was recorded when sun drying was used, but the recovery of the total phenolic content was higher at 264.3 mg TAE/g when pressurised liquid extraction was performed. However, pressurised liquid extraction is costly due to the high initial investment costs and the limited possibility of carrying out selective extractions of organic compounds from complex peel samples. The effects of these methods on the phytochemical profiles of pomegranate peel extracts are also influenced by the cultivar and conditions used, making it difficult to determine best practice. For example, oven drying at 60 °C resulted in higher levels of punicalin of 888.04 mg CE/kg DM compared to those obtained 40 °C of 768.11 mg CE/kg DM for the Wonderful cultivar. Processes that are easy to set up, cost-effective, and do not compromise the quality and safety aspects of the peel are, thus, more desirable. From the literature survey, we identified a lack of studies testing pretreatment protocols that may result in a lower loss of the valuable biological compounds of pomegranate peels to allow for full exploitation of their health-promoting properties in potentially new value-added products.
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Affiliation(s)
- Tandokazi Pamela Magangana
- Department of Botany and Zoology, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (T.P.M.); (N.P.M.)
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Nokwanda Pearl Makunga
- Department of Botany and Zoology, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (T.P.M.); (N.P.M.)
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa;
| | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
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69
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Dakheli MJ. Effects of grape and pomegranate waste extracts on poultry carcasses microbial, chemical, and sensory attributes in slaughterhouse. Food Sci Nutr 2020; 8:5622-5630. [PMID: 33133564 PMCID: PMC7590302 DOI: 10.1002/fsn3.1840] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 07/30/2020] [Accepted: 07/31/2020] [Indexed: 11/10/2022] Open
Abstract
Contamination of poultry carcasses is considered as a critical point in the evaluation of poultry meat safety. The present study aimed at determining the decontamination effects of natural antimicrobial derived from grape waste extract and pomegranate waste extract (GWE and PWE) on poultry carcasses in a slaughterhouse. Poultry carcasses were treated in chiller with concentrations of 0, 2, 4 and 6% of pomegranate and grape waste extracts. Pomegranate and grape waste extracts contained 432.20 and 328.43 mg GAE/g total phenolic compounds. These extracts showed significant antimicrobial effect on the main poultry bacteria in vitro. On the first day of cold storage, significant reduction in total bacterial counts (p < .05) was observed in treated carcasses. After 3 days of storage time, total bacteria, Staphylococcus aureus, and Escherichia coli reduced significantly (p < .05) compared to untreated samples. At sixth and ninth days of storage time, significant reduction in total volatile nitrogen (TVN), total bacteria counts, Staphylococcus aureus, coliforms, and Escherichia coli were observed. Sensory attributes in treated carcasses with PWE and GWE have been enhanced significantly compared to untreated during acceptable shelf time (p < .05). Based on the results, pomegranate and grape waste extracts can be used to preserve and improve the shelf life of the poultry carcasses close to the standard range until the ninth day of storage. Application of pomegranate and grape waste extracts in slaughterhouse could be considered as an environmentally, natural and safe decontamination intervention in integral food safety system.
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Affiliation(s)
- Majid Javanmard Dakheli
- Food Technologies GroupDepartment of Chemical EngineeringIranian Research Organization for Science and Technology (IROST)TehranIran
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70
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Abdel Baset S, Ashour EA, Abd El-Hack ME, El-Mekkawy MM. Effect of different levels of pomegranate peel powder and probiotic supplementation on growth, carcass traits, blood serum metabolites, antioxidant status and meat quality of broilers. Anim Biotechnol 2020; 33:690-700. [PMID: 33000991 DOI: 10.1080/10495398.2020.1825965] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The present study aimed to investigate the effect of dietary pomegranate peel powder (PPP) and probiotic bacteria (PB) on the growth rate, carcass traits, blood serum metabolites, and meat quality of Ross broiler chickens during 1-5 weeks of age. A total of 480 unsexed Ross broiler chicks 7-days old with the beginning bodyweight of 110.58 ± 0.17 g were employed in a complete randomized purpose trail with eight groups; 60 chicks in six replicates (8 × 6 × 10). The dietary treatments were as follows: NC: negative group (without additives) group one; PC: positive control (main diet + 0.5 g Colostin antibiotic/kg feed); PPP 3-5: basal diet + 2, 3, 4 g pomegranate peel powder/kg diet and PPP 6-8: basal diet + 2, 3, 4 g pomegranate peel powder + 1 cm3 probiotic (Bacillus toyonensis (BT)/kg diet, respectively. The results showed that live body weight (LBW) at five weeks and body weight gain (BWG) during 1-5 weeks of age were affected by adding PPP in the ration and the good grads of PPP were 2 and 4 g PPP without PB/kg diet compared to NC and PC, respectively. Otherwise, daily feed conception (DFC) and feed conversion ratio (FCR) were not affected by adding the different grads of PPP with or without PB, except the first period of DFC (1-3 weeks of old) were affected. Results showed a significant effect on all carcass characteristics studied, except gizzard and abdominal fat ratio were not influenced by the treatment used. Likewise, the addition of PPP to broiler chicken diets has a good effect on almost the blood serum metabolites, immunological parameters and quality of meat studied. In the end, the outcome of this study concluded that the addition of PPP to broiler diets has a good effect on the growth rate, blood serum metabolites, immunological parameters and the quality of meat as well as the health aspects.
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Affiliation(s)
- Shahira Abdel Baset
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Elwy A Ashour
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
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71
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Variability in Phytochemical Contents and Biological Potential of Pomegranate (Punica granatum) Peel Extracts: Toward a New Opportunity for Minced Beef Meat Preservation. J FOOD QUALITY 2020. [DOI: 10.1155/2020/8853196] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
Extraction of Tunisian pomegranate peels was employed with different solvents such as ethyl acetate, acetonitrile, and water. Total phenolic and flavonoids contents, antioxidant activity, and antibacterial capacity against five foodborne pathogenic bacteria were evaluated. The highest values of polyphenols (351 mg gallic acid equivalent/g), flavonoids (104 mg quercetin/g), and DPPH and ABTS inhibition were recorded in the ethyl acetate extract followed by the aqueous extract. The latter present the maximum antibacterial potential against S. enterica, P. aeruginosa, and E. coli. The potential use of the lyophilized aqueous extract (AE), used for safety reason and being rich in phenolic, as biopreservative in minced beef meat was described. AE was incorporated at 0.1, 0.5, and 1% and compared with 0.1% butylated hydroxytoluene (BHT). During 21 days at 4°C, AE at 1% could appreciably retard the microflora proliferation (p<0.05), the accumulation of MetMb and the carbonyl group (p<0.05), slowing down the loss of sulphydryl proteins (p<0.05), and led to a decrease (p<0.05) in primary (peroxide value and conjugated dienes) and secondary lipid oxidation (TBARS) in treated meat. By the 14th day, AE-treated minced meat obtained higher sensory scores than untreated and BHT samples. Based on these results, lipid and protein oxidation changes and sensorial attributes were useful in discriminating meat samples by overall acceptability prediction. Generally, AE at 1% presented the potent preservative effect that could be utilized as an application on meat-substituting synthetic antioxidant.
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72
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Demircioğlu N, Öztürk F. Can Resveratrol Used in Fish Salami Production as an Antioxidant be an Alternative to Ascorbic Acid? JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1818016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
| | - Fatma Öztürk
- Faculty of Fisheries, Izmir Katip Celebi University, Izmir, Turkey
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73
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Kumar A, Srinivasa Rao P. Optimization of pulsed-mode ultrasound assisted extraction of bioactive compounds from pomegranate peel using response surface methodology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00597-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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74
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Zeb A. Concept, mechanism, and applications of phenolic antioxidants in foods. J Food Biochem 2020; 44:e13394. [PMID: 32691460 DOI: 10.1111/jfbc.13394] [Citation(s) in RCA: 174] [Impact Index Per Article: 43.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 06/08/2020] [Accepted: 07/03/2020] [Indexed: 12/21/2022]
Abstract
In this review, the concept of phenolic antioxidants, mechanisms of action, and applications have been reviewed. Phenolic compounds (PCs) acts as an antioxidant by reacting with a variety of free radicals. The mechanism of antioxidant actions involved either by hydrogen atom transfer, transfer of a single electron, sequential proton loss electron transfer, and chelation of transition metals. In foods, the PCs act as antioxidants which are measured with several in vitro spectroscopic methods. The PCs have been found in milk and a wide range of dairy products with sole purposes of color, taste, storage stability, and quality enhancement. The role of PCs in three types of food additives, that is, antimicrobial, antioxidant, and flavoring agents have been critically reviewed. The literature revealed that PCs present in a variety of foods possess several health benefits such as antibacterial, antihyperlipidemic, anticancer, antioxidants, cardioprotective, neuroprotective, and antidiabetic properties. PRACTICAL APPLICATIONS: Phenolic compounds are strong antioxidants and are safer than synthetic antioxidants. The wide occurrence in plant foods warranted continuous review applications. This review, therefore, presented an updated comprehensive overview of the concept, mechanism, and applications of phenolic antioxidants in foods.
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Affiliation(s)
- Alam Zeb
- Department of Biochemistry, University of Malakand, Chakdara, Khyber Pakhtunkhwa, Pakistan
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75
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Başyiğit B, Sağlam H, Köroğlu K, Karaaslan M. Compositional analysis, biological activity, and food protecting ability of ethanolic extract of
Quercus infectoria
gall. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14692] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Bülent Başyiğit
- Engineering Faculty, Food Engineering Department Harran University Şanlıurfa Turkey
| | - Hidayet Sağlam
- Engineering‐Architecture Faculty, Food Engineering Department Kilis 7 Aralık University Kilis Turkey
| | - Kübra Köroğlu
- Engineering Faculty, Food Engineering Department Harran University Şanlıurfa Turkey
| | - Mehmet Karaaslan
- Engineering Faculty, Food Engineering Department Harran University Şanlıurfa Turkey
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76
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Bacteriostatic activity of aquatic extract of black peel pomegranate and silver nanoparticles biosynthesized by using the extract. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101620] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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77
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Pirzadeh M, Caporaso N, Rauf A, Shariati MA, Yessimbekov Z, Khan MU, Imran M, Mubarak MS. Pomegranate as a source of bioactive constituents: a review on their characterization, properties and applications. Crit Rev Food Sci Nutr 2020; 61:982-999. [PMID: 32314615 DOI: 10.1080/10408398.2020.1749825] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Increasing awareness about the use of compounds obtained from natural sources exerting health-beneficial properties, including antimicrobial and antioxidant effects, led to increased number of research papers focusing on the study of functional properties of target compounds to be used as functional foods or in preventive medicine. Pomegranate has shown positive health properties due to the presence of bioactive constituents such as polyphenols, tannins, and anthocyanins. Punicalagin is the major antioxidant, abundantly found in pomegranate's peel. Research has shown that pomegranate polyphenols not only have a strong antioxidant capacity but they also inhibit the growth of pathogenic bacteria like V. cholera, P. aeruginosa and S. aureus, B. cereus, E. coli, and S. virulence factor, and inhibits fungi such as A. Ochraceus, and P. citrinum. Compounds of natural origin inhibit the growth of various pathogens by extending the shelf life of foodstuffs and assuring their safety. Therefore, the need to find compounds to be used in combination with antibiotics or as new antimicrobial sources, such as plant extracts. On the basis of the above discussion, this review focuses on the health benefits of pomegranate, by summarizing the current body of research focusing on pomegranate bioactive constituents and their therapeutic potential against some pathogenic microbes.
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Affiliation(s)
- Maryam Pirzadeh
- Department of Food Science and Technology, Faculty of Agriculture, Sarvestan Branch, Islamic Azad University, Sarvestan, Iran
| | - Nicola Caporaso
- Department of Food Science, School of Biosciences, University of Nottingham, Leicestershire, UK.,Department of Agricultural Sciences, University of Naples "Federico II", Portici, NA, Italy
| | - Abdur Rauf
- Department of Chemistry, University of Swabi, Swabi, Khyber Pakhtunkhwa, Pakistan
| | - Mohammad Ali Shariati
- Laboratory of Biocontrol and Antimicrobial Resistance, Orel State, University Named After I.S. Turgenev, Orel, Russia.,Department of Technology of Food Products, K.G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University), Moscow, Russian Federation.,Kazakh Research Institute of Processing and Food Industry (Semey Branch), Semey, Kazakhstan
| | - Zhanibek Yessimbekov
- Food Engineering Department, Shakarim State University of Semey, Semey, Kazakhstan
| | - Muhammad Usman Khan
- Bioproducts Sciences and Engineering Laboratory (BSEL), Washington State University, Richland, WA, USA.,Department of Energy Systems Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Imran
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
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78
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Monir W, Abdel-Rahman MA, El-Din Hassan S, Mansour ES, Awad SMM. Pomegranate peel and moringa-based diets enhanced biochemical and immune parameters of Nile tilapia against bacterial infection by Aeromonas hydrophila. Microb Pathog 2020; 145:104202. [PMID: 32330516 DOI: 10.1016/j.micpath.2020.104202] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 04/07/2020] [Accepted: 04/10/2020] [Indexed: 02/06/2023]
Abstract
We previously reported that Aeromonas hydrophila exhibited the highest prevalence rate amongst 182 bacterial strains isolated from naturally diseased Nile tilapia (Oreochromis niloticus) collected from El-Abassa Fish Farm, Egypt (Hassan et al., Egypt. J. Aquac., 10, 23-43, 2020). The overuse of antibiotics for controlling diseases has led to acquired antibiotics resistance of aquatic bacteria, besides the developments of human, aquatic animal and environmental risks arising from residual antibiotics. Therefore, the evaluation of safe alternative phytotherapies is of great importance. This study was conducted to evaluate and compare growth performance and immune potentiating activities of moringa (Moringa oleifera) leaves extract (Moringa LE) and pomegranate (Punica granatum) peel extract (Pomegranate PE) on Nile tilapia against infection with a pathogenic bacterium, Aeromonas hydrophila. A total of 150 Oreochromis niloticus were randomly divided into 5 groups to be fed at 3% of body weight with isonitrogenous/isoenergetic diets supplemented with Moringa LE at 0.15 and 0.25% kg-1 or Pomegranate PE at of 0.3 and 0.5% kg-1, separately. Growth performance was significantly affected by Moringa LE as compared with the control group without supplementation of plant extract, while Pomegranate PE levels did not affect growth performance. Maximum average daily gains, specific growth rate, albumin, globulin, total protein, A/G ratio, alanine amino transaminase (ALT), aspartate amino transaminase (AST), cholesterol, triglyceride, creatinine, urea, and lysozyme were analyzed. Antioxidant enzymes of catalase and superoxide dismutase were also evaluated in liver tissues. After feeding experiment, the results indicated that the addition of Moringa LE and Pomegranate PE improved lipid profile, liver and kidney functions, immune response towards the emerging bacterial diseases. Besides this, feeding the fishes on diets supplemented with Moringa LE at concentration 0.25% kg-1 showed the best growth performance, and improved immunity. Moreover, it exhibited the highest protection against bacterial infection with Aeromonas hydrophila achieving the lowest mortality rate of 10% as compared to 80% of mortality rate at the control group.
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Affiliation(s)
- Walid Monir
- Botany and Microbiology Department, Faculty of Science (boys-branch), Al-Azhar University, Cairo, Egypt
| | - Mohamed Ali Abdel-Rahman
- Botany and Microbiology Department, Faculty of Science (boys-branch), Al-Azhar University, Cairo, Egypt.
| | - Saad El-Din Hassan
- Botany and Microbiology Department, Faculty of Science (boys-branch), Al-Azhar University, Cairo, Egypt
| | - El Sayed Mansour
- Bacteriology Department, Animal Health Research Institute, Zagazig Branch, Egypt
| | - Somayah M M Awad
- Department of Fish Health and Management, Central Laboratory for Aquaculture Research, Abbassa, Abo-Hammad, Sharqia, Egypt
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79
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Effects of dried okra fruit (Abelmoschus esculentus L.) powder on growth, carcass characteristics, blood indices, and meat quality of stored broiler meat. Poult Sci 2020; 99:3060-3069. [PMID: 32475442 PMCID: PMC7597687 DOI: 10.1016/j.psj.2020.03.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 12/20/2019] [Accepted: 03/02/2020] [Indexed: 11/24/2022] Open
Abstract
The present study investigated the impacts of dried okra fruit powder (DOFP), used as a natural feed supplement, on growth, carcass, blood, and meat quality parameters of broilers. A total of 240 unsexed, one-week-old chicks were randomly allotted to 4 equal groups with 6 replicates in each group (i.e., 10 birds/replicate). The dietary treatments consisted of the basal diet as control, and 3 DOFP groups, supplemented with 1.0, 2.0, and 3.0 g DOFP/kg feed, respectively. The results showed that the highest values of live body weight and body weight gain were observed in the group with 1.0 g of DOFP/kg of feed during the fifth week of age and between 1 and 5 wk of age, respectively. During 1 to 3 wk of age, daily feed consumption of chicks fed DOFP-supplemented diets increased numerically with increasing DOFP levels. Dietary treatments significantly depressed liver, thigh, and dressing fat percentages. Chicks fed the diet containing 1.0 g of DOFP/kg of feed had the lowest values for serum urea and creatinine compared with the other treatment group. In addition, the concentration of liver enzymes decreased with increasing DOFP levels, except for the groups fed 3.0 and 1.0 g of DOFP/kg of diet. Oxidative rancidity of broiler meat samples containing DOFP in their diets was lower than that of the control samples, throughout the storage period. It can be concluded that DOFP is a useful phytogenic additive, which can lower the percentage of abdominal fat of the carcass, as well as alanine aminotransferase, urea, and creatinine in the blood. Furthermore, all sensory characteristics of the meat were improved by the addition of DOFP to broiler diets. It could be concluded that DOFP can be used as a natural supplement in broiler diets for improving growth performance and reducing abdominal fat, blood creatinine, and urea.
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80
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Motikar PD, More PR, Arya SS. A novel, green environment-friendly cloud point extraction of polyphenols from pomegranate peels: a comparative assessment with ultrasound and microwave-assisted extraction. SEP SCI TECHNOL 2020. [DOI: 10.1080/01496395.2020.1746969] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Pooja D. Motikar
- Bioprocess Technology Department, Institute of Chemical Technology, Mumbai, India
| | - Pavankumar R. More
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
| | - Shalini S. Arya
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, Lorena, Sao Paulo, Brazil
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81
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El‐Hadary AE, Taha M. Pomegranate peel methanolic-extract improves the shelf-life of edible-oils under accelerated oxidation conditions. Food Sci Nutr 2020; 8:1798-1811. [PMID: 32328245 PMCID: PMC7174205 DOI: 10.1002/fsn3.1391] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 11/26/2019] [Accepted: 12/03/2019] [Indexed: 11/16/2022] Open
Abstract
Natural antioxidants extracted from agri-waste resources have gained increased economic, sustainable, and health attention due to their sustainability, safer food-applications, and beneficial components. Pomegranate peel extracts (Punica Granatum L.) have natural phytochemicals with superior protective effects stabilizing a variety of the most common vegetable oils consumed globally. Among five different pomegranate peel extracts, methanolic extract has maximum total phenolic content of 18.89%, a total flavonoid content of 13.95 mg QE kg-1, and a relative antioxidant activity of 93% when compared to other pomegranate peel extracts. Additionally, the HPLC analysis of pomegranate peel methanolic extract exhibited the maximum number of phenolic and flavonoid fractions. HPLC fractions showed that pyrogallol and ellagic acids were the most abundant phenolic compounds with 453 and 126 mg kg-1, respectively. In terms of flavonoid fractions, hesperidine and quercetrin were the highest detected-flavonoids with about 50 and 35 mg kg-1, respectively, from HPLC flavonoids fractions. Therefore, pomegranate peel methanolic extract was selected at different concentrations (100, 200, 400, and 600 ppm) for the stabilizing experiment of Egyptian freshly refined edible oils (sunflower, soybean, and corn oils) in comparison with synthetic antioxidant (tert-butyl hydroquinone TBHQ-200 ppm) during accelerated storage at 70°C for 10 days. The results from the accelerated storage experiment indicated that pomegranate peel methanolic extract (at different concentrations: 200, 400, and 600 ppm) exhibited stronger antioxidant capability in all tested oils rather than negative controls (without antioxidant) and synthetic antioxidant TBHQ-200. Under accelerated oxidation conditions, pomegranate peel methanolic extract have the potential capability to improve the shelf life of edible oils in comparison with the most powerful synthetic antioxidant (TBHQ-200 ppm).
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Affiliation(s)
| | - Mohamed Taha
- Department of BiochemistryFaculty of AgricultureBenha UniversityToukhEgypt
- Centre for Environmental Sustainability and RemediationRMIT UniversityBundooraMelbourneVICAustralia
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82
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Synthesis and preparation of responsive poly(Dimethyl acrylamide/gelatin and pomegranate extract) as a novel food packaging material. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2020; 108:110339. [DOI: 10.1016/j.msec.2019.110339] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/26/2018] [Revised: 03/28/2019] [Accepted: 10/17/2019] [Indexed: 11/22/2022]
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83
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Khojah SM. Bio-based Coating from Fish Gelatin, K-Carrageenan and Extract of Pomegranate Peels for Maintaining the Overall Qualities of Fish Fillet. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1718261] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Sohair M. Khojah
- Biochemistry Department, Faculty of Science, King Abdul-Aziz University, Jeddah, Saudi Arabia
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84
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Khan IA, Xu W, Wang D, Yun A, Khan A, Zongshuai Z, Ijaz MU, Yiqun C, Hussain M, Huang M. Antioxidant potential of chrysanthemum morifolium flower extract on lipid and protein oxidation in goat meat patties during refrigerated storage. J Food Sci 2020; 85:618-627. [PMID: 32052442 DOI: 10.1111/1750-3841.15036] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 11/27/2019] [Accepted: 12/15/2019] [Indexed: 01/01/2023]
Abstract
Flavonoid and phenolic acid profile of chrysanthemum morifolium flower extract (CME) was analyzed by using ultra-performance liquid chromatography (Q-TOF-MS, Xevo G2-S; Milford, MA, USA, Waters) system in tandem with a quadruple time-of-flight mass spectrometer. The effect of CME on lipid and protein oxidation was investigated in goat patties during 9 days of refrigerated storage (4 ± 1 °C). Patties were prepared from freshly minced meat with the addition of 0.1% and 0.2% CME and compared with the butylated hydroxytoluene (BHT) (0.01%) and control. High level of thiol and lower level of thiobarbituric acid reactive substances and carbonyl content were observed in CME-treated samples compared to control during storage period. The incorporation of CME in patties reduced the pH and water activity values markedly, but no effect was found on color and sensory analyses. These results show that increased level of CME is more effective against lipid and protein oxidation and therefore can be used as a natural antioxidant in meat products without affecting product acceptability. PRACTICAL APPLICATION: Chrysanthemum morifolium flower belongs to the family "Asteraceae" and is a novel natural antioxidant for meat processing industry. It possesses strong antioxidant activities having many phenolic compounds including gallocatechin, apigenin, rosmarinic acid, caffeic acid, rhamnetin, and quercetin, and can be used for development and production of functional food as a natural antioxidant agent.
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Affiliation(s)
- Iftikhar Ali Khan
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China.,Inst. of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, 210014, People's Republic of China
| | - Weimin Xu
- Inst. of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, 210014, People's Republic of China
| | - Daoying Wang
- Inst. of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, 210014, People's Republic of China
| | - Ang Yun
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China
| | - Asad Khan
- Key Lab of Mucosal Immunology, College of Preventive Veterinary Medicine, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China
| | - Zhu Zongshuai
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China
| | - Muhammad Umair Ijaz
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China
| | - Cheng Yiqun
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China.,College of Environmental Science & Engineering, Inst. of Functional Food, Anhui Normal Univ., Wuhu, Anhui, 241000, People's Republic of China
| | - Muzahir Hussain
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China
| | - Ming Huang
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China
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85
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Phuong NNM, Le TT, Van Camp J, Raes K. Evaluation of antimicrobial activity of rambutan (Nephelium lappaceum L.) peel extracts. Int J Food Microbiol 2020; 321:108539. [PMID: 32062528 DOI: 10.1016/j.ijfoodmicro.2020.108539] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Revised: 11/28/2019] [Accepted: 01/22/2020] [Indexed: 11/30/2022]
Abstract
Microbial safety in food products is not always adequately controlled. Chemical antimicrobials which are recognized as hazards to human health are gradually replaced by natural antimicrobial compounds. In the current study, the antimicrobial activity against some Gram-positive and Gram- negative bacteria by the methanolic extract from rambutan fruit peels was evaluated using both in vitro (medium) and in situ (food matrices i.e. raw chicken breast and pangasius fillet fish) methods. Methanolic rambutan peel extract (lyophilized to powder with total phenolic content of 310 ± 14.5 mg GAE/g) with geraniin, ellagic acid, rutin, quercetin, and corilagin as main phenolic compounds was a potent inhibitor towards E. coli, V. campbellii, V. parahaemolyticus, V. anguillarum, P. aeruginosa, S. enteritidis, St. aureus, L. monocytogenes, and C. albicans using in vitro tests. In in situ tests, the extract inhibited S. enteritidis in raw chicken breast during 14 days of cold storage at 4 °C. Even though food matrices partly protected bacteria, the extract showed a 1.5 log CFU/g reduction of V. parahaemolyticus in fish during 10 days of cold storage. These results provide useful information on the utilization of rambutan fruit peel as natural antimicrobial agent in food products.
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Affiliation(s)
- Nguyen Nhat Minh Phuong
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Ghent 9000, Belgium; Department of Food Engineering, Faculty of Food Science and Technology, Nong Lam University, Block 6, Ward Linh Trung, Thu Duc District, Ho Chi Minh City, Viet Nam; Department of Food Technology, College of Agriculture, Can Tho University, Campus 2, 3/2 Street, Ward An Khanh, Ninh Kieu District, Can Tho City, Viet Nam.
| | - Thien Trung Le
- Department of Food Engineering, Faculty of Food Science and Technology, Nong Lam University, Block 6, Ward Linh Trung, Thu Duc District, Ho Chi Minh City, Viet Nam.
| | - John Van Camp
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Ghent 9000, Belgium.
| | - Katleen Raes
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Ghent 9000, Belgium.
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86
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Gelatin-Based Antimicrobial Films Incorporating Pomegranate ( Punica granatum L.) Seed Juice by-Product. Molecules 2019; 25:molecules25010166. [PMID: 31906115 PMCID: PMC6982764 DOI: 10.3390/molecules25010166] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 12/24/2019] [Accepted: 12/27/2019] [Indexed: 11/30/2022] Open
Abstract
Pomegranate (Punica granatum L.) seed juice by-product (PSP) was added as reinforcing and antimicrobial agent to fish gelatin (FG) films as a promising eco-friendly active material for food packaging applications. A complete linkage analysis of polysaccharides in PSP showed xylan and cellulose as main components. This residue showed also high total phenolic content and antioxidant activity. Three formulations were processed by adding PSP to FG (0, 10, 30 wt. %) by the casting technique, showing films with 10 wt. % of PSP the best performance. The addition of PSP decreased elongation at break and increased stiffness in the FG films, particularly for 30 wt. % loading. A good compatibility between FG and PSP was observed by SEM. No significant (p < 0.05) differences were obtained for barrier properties to oxygen and water vapour permeability compared to the control with the incorporation of PSP, whereas water resistance considerably increased and transparency values decreased (p < 0.05). High thermal stability of films and inhibition against S. aureus were observed. The addition of PSP at 10 wt. % into FG was shown as a potential strategy to maintain the integrity of the material and protect food against lipid oxidation, reducing huge amounts of pomegranate and fish wastes.
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87
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Ranucci D, Roila R, Andoni E, Braconi P, Branciari R. Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat ( Triticum dicoccum Schübler), Almond ( Prunus dulcis Mill.) and Hazelnut ( Corylus avellana L.). Foods 2019; 8:foods8120664. [PMID: 31835622 PMCID: PMC6963912 DOI: 10.3390/foods8120664] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 11/28/2019] [Accepted: 12/09/2019] [Indexed: 01/01/2023] Open
Abstract
Sausage made from pork meat, emmer wheat (Triticum dicoccum Schübler), almond (Prunus dulcis Mill.), and hazelnut (Corylus avellana L.) was integrated with a mix of Punica granatum and Citrus spp. extracts to evaluate the possible effects on the growth and oxidation of spoilage microorganisms. Two concentrations of the mix were added, respectively, during sausage-making, and the final products were compared with a control group, without the extract mix, during storage. The use of the mix, especially at 10 g/1000 g of the whole ingredients, delayed the pH drop and thiobarbituric acid-reactive substances (TBARs) value during storage. Total viable count, lactic acid bacteria and psychrotrophic microbial counts were also affected, as the extract mix lowered the maximum growth rate of the microbial population considered. The sensory analyses revealed an improvement in the shelf-life of 6 and 16 days, respectively, when 5‰ and 10‰ of the mix were used.
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Affiliation(s)
- David Ranucci
- Centro Interuniversitario per l’Ambiente (CIPLA), University of Perugia, Via Enrico dal Pozzo, 06123 Perugia, Italy; (D.R.); (P.B.)
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy;
| | - Rossana Roila
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy;
| | - Egon Andoni
- Faculty of Veterinary Medicine, Universiteti Bujqësor i Tiranës, Kodër Kamëz, SH1, 1000 Tiranë, Albania;
| | - Paolo Braconi
- Centro Interuniversitario per l’Ambiente (CIPLA), University of Perugia, Via Enrico dal Pozzo, 06123 Perugia, Italy; (D.R.); (P.B.)
| | - Raffaella Branciari
- Centro Interuniversitario per l’Ambiente (CIPLA), University of Perugia, Via Enrico dal Pozzo, 06123 Perugia, Italy; (D.R.); (P.B.)
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy;
- Correspondence:
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88
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Kaderides K, Mourtzinos I, Goula AM. Stability of pomegranate peel polyphenols encapsulated in orange juice industry by-product and their incorporation in cookies. Food Chem 2019; 310:125849. [PMID: 31753686 DOI: 10.1016/j.foodchem.2019.125849] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Revised: 10/29/2019] [Accepted: 10/30/2019] [Indexed: 01/15/2023]
Abstract
Orange juice by-products are proposed as a "green" wall material for the encapsulation of pomegranate peel extract. Stability of crude and encapsulated peel extract was studied under accelerated storage conditions, in terms of phenolic content, antiradical activity, and color. The obtained extracts were used as biofunctional components in cookies, at a phenolics concentration of 5000 ppm. Their effects on phenolics content, antioxidant activity, color, and sensory attributes during baking and storage were examined. It was observed that a large amount of phenolic compounds was degraded during baking even if they were coated. However, encapsulation had a significant effect (p < 0.05) on the retention and the activities of phenolic compounds as compared to non encapsulated. Moreover, the results showed that the extracts could be incorporated in cookies without negatively affecting sensory quality.
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Affiliation(s)
- Kyriakos Kaderides
- Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University, 541 24 Thessaloniki, Greece
| | - Ioannis Mourtzinos
- Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University, 541 24 Thessaloniki, Greece
| | - Athanasia M Goula
- Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University, 541 24 Thessaloniki, Greece.
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89
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Khorrami S, Zarepour A, Zarrabi A. Green synthesis of silver nanoparticles at low temperature in a fast pace with unique DPPH radical scavenging and selective cytotoxicity against MCF-7 and BT-20 tumor cell lines. ACTA ACUST UNITED AC 2019; 24:e00393. [PMID: 31763203 PMCID: PMC6864360 DOI: 10.1016/j.btre.2019.e00393] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Revised: 10/30/2019] [Accepted: 10/31/2019] [Indexed: 12/14/2022]
Abstract
Black peel pomegranate is a rare cultivar of pomegranate distinguished by a deep red color. The peel extract of the pomegranate shows unique pharmaceutical properties such as antioxidant and antibacterial. This extract synthesis silver nanoparticles in an ultra-fast pace without any heating or additional accelerators.
"Black Peel Pomegranate" is a rare pomegranate cultivar that its specific features are still uncovered particularly in the bio-nano researches. The present study was organized to evaluate this pomegranate's potential in the biosynthesis of silver nanoparticles as well as bio-medical activities. According to the results, the pomegranate peel extract incredibly inhibited 100 % of DPPH free radicals (EC50 = 5 μg/mL). This extract also induced more than 70 % cell death in the treated breast tumor cell lines, BT-20 and MCF-7. Interestingly, the extract was capable of biosynthesis very stable and small (15.6 nm) silver nanoparticles at ambient temperature in an ultra-fast pace. Likewise, these nanoparticles inhibited 77 % of DPPH free radicals (EC50 = 9 μg/mL). Although this antioxidant capacity was lower than that of the extract, instead, the anticancer activity of the synthesized nanoparticles was significantly enhanced, so that they led to more than 81 % and 89 % cell death in the breast tumor cell lines BT-20 and MCF-7, respectively. Considerably, neither the extract nor the biosynthesized silver nanoparticles, showed significant toxicity against non-tumor cell lines (L-929) at the same concentrations. These features of the biosynthesized nanoparticles were quite outstanding in comparison with chemical/commercial ones. Overall, the present study introduces black peel pomegranate as a worthy bio-agent in the biosynthesis of silver nanoparticles with unique activities as well as a cancer treatment.
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Affiliation(s)
- Sadegh Khorrami
- Department of Biotechnology, Faculty of Advanced Sciences and Technologies, University of Isfahan, Isfahan, Iran
- Corresponding authors.
| | - Atefeh Zarepour
- Department of Biotechnology, Faculty of Advanced Sciences and Technologies, University of Isfahan, Isfahan, Iran
| | - Ali Zarrabi
- Sabanci University, Nanotechnology Research, and Application Center (SUNUM), Istanbul, 34956, Turkey
- Corresponding authors.
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90
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Quinto EJ, Caro I, Villalobos-Delgado LH, Mateo J, De-Mateo-Silleras B, Redondo-Del-Río MP. Food Safety through Natural Antimicrobials. Antibiotics (Basel) 2019; 8:E208. [PMID: 31683578 PMCID: PMC6963522 DOI: 10.3390/antibiotics8040208] [Citation(s) in RCA: 88] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 10/17/2019] [Accepted: 10/24/2019] [Indexed: 02/07/2023] Open
Abstract
Microbial pathogens are the cause of many foodborne diseases after the ingestion of contaminated food. Several preservation methods have been developed to assure microbial food safety, as well as nutritional values and sensory characteristics of food. However, the demand for natural antimicrobial agents is increasing due to consumers' concern on health issues. Moreover, the use of antibiotics is leading to multidrug resistant microorganisms reinforcing the focus of researchers and the food industry on natural antimicrobials. Natural antimicrobial compounds from plants, animals, bacteria, viruses, algae and mushrooms are covered. Finally, new perspectives from researchers in the field and the interest of the food industry in innovations are reviewed. These new approaches should be useful for controlling foodborne bacterial pathogens; furthermore, the shelf-life of food would be extended.
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Affiliation(s)
- Emiliano J Quinto
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
| | - Irma Caro
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
| | - Luz H Villalobos-Delgado
- Institute of Agroindustry, Technological University of the Mixteca, Huajuapan de León, Oaxaca 69000, Mexico.
| | - Javier Mateo
- Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain.
| | - Beatriz De-Mateo-Silleras
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
| | - María P Redondo-Del-Río
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
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91
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Zhuang S, Li Y, Jia S, Hong H, Liu Y, Luo Y. Effects of pomegranate peel extract on quality and microbiota composition of bighead carp (Aristichthys nobilis) fillets during chilled storage. Food Microbiol 2019; 82:445-454. [DOI: 10.1016/j.fm.2019.03.019] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Revised: 01/25/2019] [Accepted: 03/17/2019] [Indexed: 01/03/2023]
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92
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A preventive effect of the combination of albendazole and pomegranate peel aqueous extract treatment in cystic echinococcosis mice model: An alternative approach. Acta Trop 2019; 197:105050. [PMID: 31170379 DOI: 10.1016/j.actatropica.2019.105050] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 05/31/2019] [Accepted: 05/31/2019] [Indexed: 12/23/2022]
Abstract
To investigate the preventive effect of the combination of albendazole (ABZ) and pomegranate peel aqueous extract (PGE) treatment in cystic echinococcosis, we assess in vivo the antihydatic and the anti-inflammatory effects of the combination of ABZ/ PGE in cystic echinococcosis mice model. To evaluate the in vivo efficacy, mice were inoculated intraperitoneally with viable protoscolices and then treated with ABZ and/or PGE during cystic echinococcosis development. Mice were randomly allocated into eight groups: ABZ/CE group, PGE/CE group, (ABZ+PGE)/CE group, CE group, and control groups (Ctrl, PBS, ABZ, and PGE groups). Drugs in diverse treated groups were orally administered daily during CE development for two months. Mice were then euthanized and associated indications were investigated to evaluate the therapeutic efficacy. Cyst development and hepatic damage were macroscopically and histologically analyzed. The hepatic expression of iNOS, TNF-α, NF-κβ, vimentin, and CD68 was examined. Interestingly, the association of ABZ and PGE enhanced a significant reduction of the rate of hydatid cyst growth inhibition in comparison to the infected or ABZ-treated groups. This effect was strongly related to the histological structure of liver improvement. A significant iNOS, TNF-α, NF-κβ, vimentin, and CD68 decrease expression was observed in liver tissue of (ABZ+PGE)-treated group compared with infested and ABZ-treated groups. PGE treatment indicates a significant beneficial additive antihydatic effect with a reduction of the liver side effects. The combination of albendazole and PGE treatment is more efficient and suggests its potential preventive value against Echinococcus granulosus infection.
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93
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Smaoui S, Hlima HB, Mtibaa AC, Fourati M, Sellem I, Elhadef K, Ennouri K, Mellouli L. Pomegranate peel as phenolic compounds source: Advanced analytical strategies and practical use in meat products. Meat Sci 2019; 158:107914. [PMID: 31437671 DOI: 10.1016/j.meatsci.2019.107914] [Citation(s) in RCA: 73] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 08/10/2019] [Accepted: 08/12/2019] [Indexed: 12/16/2022]
Abstract
The growing demand for natural food preservatives has promoted investigations on their application for preserving perishable foods. Consequently, the meat market is demanding natural antioxidants, free of synthetic additives and able to diminish the oxidation processes in high-fat meat and meat products. In this context, the present review discuss the development of healthier and shelf stable meat products by the successful use of pomegranate peel extracts containing phenolics as natural preservative agent in meat and meat products. This paper carries out an exhaustive review of the scientific literature on the main active phenolic compounds of pomegranate peel identified and quantified by advances in the separation sciences and spectrometry, and its biological activities evaluation. Moreover, the impact of pomegranate peel use on the quality and oxidative stability of meat products is also evaluated. As natural preservative, pomegranate peel phenolics could improve stored meat products quality, namely instrumental color retaining, limitaion of microflora growth, retardation of lipid and protein oxidation.
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Affiliation(s)
- Slim Smaoui
- Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia.
| | - Hajer Ben Hlima
- Algae Biotechnology Unit, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax 3038, Tunisia
| | - Ahlem Chakchouk Mtibaa
- Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia
| | - Mariam Fourati
- Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia
| | - Imen Sellem
- Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia
| | - Khaoula Elhadef
- Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia
| | - Karim Ennouri
- Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia
| | - Lotfi Mellouli
- Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia
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94
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Nouri Ala MA, Shahbazi Y. The effects of novel bioactive carboxymethyl cellulose coatings on food-borne pathogenic bacteria and shelf life extension of fresh and sauced chicken breast fillets. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.092] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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95
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Faustino M, Veiga M, Sousa P, Costa EM, Silva S, Pintado M. Agro-Food Byproducts as a New Source of Natural Food Additives. Molecules 2019; 24:E1056. [PMID: 30889812 PMCID: PMC6471601 DOI: 10.3390/molecules24061056] [Citation(s) in RCA: 129] [Impact Index Per Article: 25.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Revised: 03/11/2019] [Accepted: 03/12/2019] [Indexed: 02/07/2023] Open
Abstract
Nowadays, the agro-food industry generates high amounts of byproducts that may possess added value compounds with high functionality and/or bioactivity. Additionally, consumers' demand for healthier foodstuffs has increased over the last years, and thus the food industry has strived to answer this challenge. Byproducts are generally secondary products derived from primary agro-food production processes and represent an interesting and cheaper source of potentially functional ingredients, such as peptides, carotenoids, and phenolic compounds, thus promoting a circular economy concept. The existing body of work has shown that byproducts and their extracts may be successfully incorporated into foodstuffs, for instance, phenolic compounds from eggplant can be potentially used as a mulfitunctional food additive with antimicrobial, antioxidant, and food colorant properties. As such, the aim of this review is to provide insights into byproducts and their potential as new sources of foodstuffs additives.
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Affiliation(s)
- Margarida Faustino
- CBQF⁻Centro de Biotecnologia e Química Fina⁻Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
| | - Mariana Veiga
- CBQF⁻Centro de Biotecnologia e Química Fina⁻Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
| | - Pedro Sousa
- CBQF⁻Centro de Biotecnologia e Química Fina⁻Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
| | - Eduardo M Costa
- CBQF⁻Centro de Biotecnologia e Química Fina⁻Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
| | - Sara Silva
- CBQF⁻Centro de Biotecnologia e Química Fina⁻Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
| | - Manuela Pintado
- CBQF⁻Centro de Biotecnologia e Química Fina⁻Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
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96
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Shahram H, Dinani ST. Optimization of ultrasonic‐assisted enzymatic extraction of β‐carotene from orange processing waste. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13042] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Homa Shahram
- Department of Food ScienceShahreza Branch, Islamic Azad University Shahreza Iran
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97
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Bouarab Chibane L, Degraeve P, Ferhout H, Bouajila J, Oulahal N. Plant antimicrobial polyphenols as potential natural food preservatives. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1457-1474. [PMID: 30206947 DOI: 10.1002/jsfa.9357] [Citation(s) in RCA: 209] [Impact Index Per Article: 41.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2018] [Revised: 09/03/2018] [Accepted: 09/03/2018] [Indexed: 05/17/2023]
Abstract
BACKGROUND The growing demand for natural food preservatives in the last decade has promoted investigations on their application for preserving perishable foods. In this context, the present review is focused on discussing the prospective application of plant extracts containing phenolics or isolated plant phenolics as natural antimicrobials in foods. Plant essential oils are outside the scope of this review since utilization of their antimicrobial activity for food preservation has been extensively reviewed. RESULTS Although the exact antimicrobial mechanisms of action of phenolic compounds are not yet fully understood, it is commonly acknowledged that they have diverse sites of action at the cellular level. Antimicrobial phenolics can be added directly to the formulation of perishable food products or incorporated into food-contact materials to release them in the immediate zone of perishable foods. Edible coatings or active food packaging materials can thus be used as carriers of plant bioactive compounds. CONCLUSION These materials could be an interesting delivery system to improve the stability of phenolics in foods and to improve the shelf life of perishable foods. This review will thus provide an overview of current knowledge of the antimicrobial activity of phenolic-rich plant extracts and of the promises and limits of their exploitation for the preservation of perishable foods. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Lynda Bouarab Chibane
- BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EMA 3733, Univ Lyon, Université Claude Bernard Lyon 1, Isara Lyon, Bourg en Bresse, France
| | - Pascal Degraeve
- BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EMA 3733, Univ Lyon, Université Claude Bernard Lyon 1, Isara Lyon, Bourg en Bresse, France
| | | | - Jalloul Bouajila
- Faculté de Pharmacie de Toulouse, Laboratoire de Génie Chimique, UMR CNRS 5503, Université Paul Sabatier, Toulouse, France
| | - Nadia Oulahal
- BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EMA 3733, Univ Lyon, Université Claude Bernard Lyon 1, Isara Lyon, Bourg en Bresse, France
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98
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Incorporation of pomegranate juice concentrate and pomegranate rind powder extract to improve the oxidative stability of frankfurter during refrigerated storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.048] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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99
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Munir S, Hu Y, Liu Y, Xiong S. Enhanced properties of silver carp surimi-based edible films incorporated with pomegranate peel and grape seed extracts under acidic condition. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2018.12.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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100
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K. SS, M.P. I, G.R. R. Mahua oil-based polyurethane/chitosan/nano ZnO composite films for biodegradable food packaging applications. Int J Biol Macromol 2019; 124:163-174. [DOI: 10.1016/j.ijbiomac.2018.11.195] [Citation(s) in RCA: 104] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2018] [Revised: 11/19/2018] [Accepted: 11/20/2018] [Indexed: 12/31/2022]
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