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Rosales-Murillo S, Sánchez-Bodón J, Hernández Olmos S, Ibarra-Vázquez M, Guerrero-Ramírez L, Pérez-Álvarez L, Vilas-Vilela J. Anthocyanin-Loaded Polymers as Promising Nature-Based, Responsive, and Bioactive Materials. Polymers (Basel) 2024; 16:163. [PMID: 38201828 PMCID: PMC10781030 DOI: 10.3390/polym16010163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 12/19/2023] [Accepted: 12/30/2023] [Indexed: 01/12/2024] Open
Abstract
Anthocyanins are a specific group of molecules found in nature that have recently received increasing attention due to their interesting biological and colorimetric properties that have been successfully applied in several fields such as food preservation and biomedicine. Consequently, reviews devoted to a general overview of these flavonoids have proliferated in recent years. Meanwhile, the incorporation of anthocyanins into polymeric systems has become an interesting strategy to widen the applicability of these molecules and develop new smart and functional polymers in the above cited areas. However, anthocyanin-based polymers have been scarcely reviewed in the literature. Accordingly, this review aims to be a systematic summary of the most recent approaches for the incorporation of anthocyanins into macro-, micro-, or nanostructured polymers. Moreover, this work describes the fundamentals of the applicability of smart anthocyanin-based polymers and offers an updated review of their most interesting applications as sensors, biological regulators, and active materials.
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Affiliation(s)
- S.S. Rosales-Murillo
- Chemistry Department, University Center of Exact Sciences and Engineering, University of Guadalajara, Guadalajara 44430, Mexico; (S.S.R.-M.); (S.L.H.O.); (M.F.I.-V.); (L.G.G.-R.)
| | - Julia Sánchez-Bodón
- Macromolecular Chemistry Group (LQM), Physical Chemistry Department, Faculty of Science and Technology, University of the Basque Country, 48940 Leioa, Spain; (J.S.-B.); (J.L.V.-V.)
| | - S.L. Hernández Olmos
- Chemistry Department, University Center of Exact Sciences and Engineering, University of Guadalajara, Guadalajara 44430, Mexico; (S.S.R.-M.); (S.L.H.O.); (M.F.I.-V.); (L.G.G.-R.)
| | - M.F. Ibarra-Vázquez
- Chemistry Department, University Center of Exact Sciences and Engineering, University of Guadalajara, Guadalajara 44430, Mexico; (S.S.R.-M.); (S.L.H.O.); (M.F.I.-V.); (L.G.G.-R.)
- Technological University of Jalisco, Guadalajara 44970, Mexico
| | - L.G. Guerrero-Ramírez
- Chemistry Department, University Center of Exact Sciences and Engineering, University of Guadalajara, Guadalajara 44430, Mexico; (S.S.R.-M.); (S.L.H.O.); (M.F.I.-V.); (L.G.G.-R.)
| | - L. Pérez-Álvarez
- Macromolecular Chemistry Group (LQM), Physical Chemistry Department, Faculty of Science and Technology, University of the Basque Country, 48940 Leioa, Spain; (J.S.-B.); (J.L.V.-V.)
- BCMaterials, Basque Center for Materials, Applications and Nanostructures, UPV/EHU Science Park, 48940 Leioa, Spain
| | - J.L. Vilas-Vilela
- Macromolecular Chemistry Group (LQM), Physical Chemistry Department, Faculty of Science and Technology, University of the Basque Country, 48940 Leioa, Spain; (J.S.-B.); (J.L.V.-V.)
- BCMaterials, Basque Center for Materials, Applications and Nanostructures, UPV/EHU Science Park, 48940 Leioa, Spain
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52
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Soiklom S, Siri-anusornsak W, Petchpoung K, Kansandee W. Development of Anthocyanin-Rich Gel Beads from Colored Rice for Encapsulation and In Vitro Gastrointestinal Digestion. Molecules 2024; 29:270. [PMID: 38202851 PMCID: PMC10781165 DOI: 10.3390/molecules29010270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 12/30/2023] [Accepted: 01/01/2024] [Indexed: 01/12/2024] Open
Abstract
Colored rice anthocyanins are water-soluble natural pigments that can be used as an active ingredient in healthy food and pharmaceutical products. However, anthocyanin utilization is limited because of its instability. This work produced anthocyanin-rich gel beads from colored rice using a modified ionotropic gelation technique for encapsulation, and their efficacy was studied in vitro in the gastrointestinal tract. In total, 15 colored rice samples of three types (whole grain rice, ground rice, and ground germinated rice) were screened to identify the highest anthocyanin content. The anthocyanin content of the whole grain rice was significantly (p < 0.05) higher than it was in the ground and ground germinated rice. The sample with the highest anthocyanin content (1062.7 µg/g) was the black glutinous rice grain from Phrae, chosen based on its anthocyanin-rich crude extract. A new formula using a modified ionotropic gelation technique was prepared for the inclusion of the extract in gel beads. The results indicated that the incorporation of oil and wax significantly increased the encapsulation efficiency of the gel beads (% EE value of 85.43%) and improved the bioavailability of the active ingredient. Moreover, after simulated digestion, the release of anthocyanin and total phenolic content occurred more than five times. Scanning electron microscopy revealed that the surface of the gel beads was smooth. Furthermore, the presence of polyphenols and polysaccharides in the gel beads was confirmed using FTIR. The oil-wax-incorporated, anthocyanin-rich gel beads could be implemented for antioxidant delivery into the gastrointestinal tract to further improve healthy food and nutraceutical products.
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Affiliation(s)
- Siriwan Soiklom
- Scientific Equipment and Research Division, Kasetsart University Research and Development Institute, Kasetsart University, Bangkok 10900, Thailand; (W.S.-a.); (K.P.); (W.K.)
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53
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Herrera-Balandrano DD, Chai Z, Cui L, Zhao X, Zhao X, Li B, Yang Y, Huang W. Gastrointestinal fate of blueberry anthocyanins in ferritin-based nanocarriers. Food Res Int 2024; 176:113811. [PMID: 38163716 DOI: 10.1016/j.foodres.2023.113811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 11/27/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
Blueberries contain an important amount of anthocyanins, which possess numerous biological properties. Nonetheless, the potential applications of anthocyanins may be constrained due to their limited stability and bioavailability. This study aimed to evaluate the stability and absorption of blueberry anthocyanin extracts (BAE) and anthocyanin standards (malvidin and cyanidin glycosides) when encapsulated using ferritin (FR) nanocarriers or a combination of FR and sodium alginate (SA) under simulated gastrointestinal conditions and Caco-2 cell monolayers. These results indicate that the use of FR nanocarriers resulted in an extended-release of anthocyanins during simulated digestion. Particularly, it was observed that after a period of 2 h in the intestinal phase, the anthocyanin concentration in BAE was greater (38.01 μg/mL, P < 0.05) when FR nanocarriers were employed, in comparison to untreated BAE (4.12 μg/mL). Furthermore, outcomes obtained from the Caco-2 cell monolayer assay revealed that FR-anthocyanin encapsulation resulted in substantially higher (P < 0.05) absorption rates ranging from 25.09 to 44.59 % compared to untreated anthocyanins (10.61-22.95 %). These findings provide evidence of an innovative approach for enhancing the stability and bioavailability of blueberry anthocyanins.
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Affiliation(s)
- Daniela D Herrera-Balandrano
- School of Life Sciences, Nantong University, Nantong 226019, China; Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
| | - Zhi Chai
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
| | - Li Cui
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
| | - Xingyu Zhao
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
| | - Xuan Zhao
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Liaoning 110866, China.
| | - Yiyun Yang
- Zhejiang Lanmei Technology Co., Ltd, Zhuji 311899, China.
| | - Wuyang Huang
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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54
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Jiang Y, Li X, Zhang Y, Wu B, Li Y, Tian L, Sun J, Bai W. Mechanism of action of anthocyanin on the detoxification of foodborne contaminants-A review of recent literature. Compr Rev Food Sci Food Saf 2024; 23:e13259. [PMID: 38284614 DOI: 10.1111/1541-4337.13259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 10/09/2023] [Accepted: 10/13/2023] [Indexed: 01/30/2024]
Abstract
Foodborne contaminants refer to substances that are present in food and threaten food safety. Due to the progress in detection technology and the rising concerns regarding public health, there has been a surge in research focusing on the dangers posed by foodborne contaminants. These studies aim to explore and implement strategies that are both safe and efficient in mitigating the associated risks. Anthocyanins, a class of flavonoids, are abundantly present in various plant species, such as blueberries, grapes, purple sweet potatoes, cherries, mulberries, and others. Numerous epidemiological and nutritional intervention studies have provided evidence indicating that the consumption of anthocyanins through dietary intake offers a range of protective effects against the detrimental impact of foodborne contaminants. The present study aims to differentiate between two distinct subclasses of foodborne contaminants: those that are generated during the processing of food and those that originate from the surrounding environment. Furthermore, the impact of anthocyanins on foodborne contaminants was also summarized based on a review of articles published within the last 10 years. However, further investigation is warranted regarding the mechanism by which anthocyanins target foodborne contaminants, as well as the potential impact of individual variations in response. Additionally, it is important to note that there is currently a dearth of clinical research examining the efficacy of anthocyanins as an intervention for mitigating the effects of foodborne pollutants. Thus, by exploring the detoxification effect and mechanism of anthocyanins on foodborne pollutants, this review thereby provides evidence, supporting the utilization of anthocyanin-rich diets as a means to mitigate the detrimental effects of foodborne contaminants.
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Affiliation(s)
- Yan Jiang
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, PR China
| | - Xusheng Li
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, PR China
- The Sixth Affiliated Hospital, Jinan University, Dongguan, PR China
| | - Yulin Zhang
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, PR China
| | - Biyu Wu
- Department of Human Nutrition, Food, and Animal Sciences, University of Hawaii at Manoa, Honolulu, Hawaii, USA
| | - Yuxi Li
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, PR China
| | - Lingmin Tian
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, PR China
| | - Jianxia Sun
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, PR China
| | - Weibin Bai
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, PR China
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55
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Yuan K, Wu G, Li X, Zeng Y, Wen X, Liu R, Jiang X, Tian L, Sun J, Bai W. Anthocyanins degradation mediated by β-glycosidase contributes to the color loss during alcoholic fermentation in a structure-dependent manner. Food Res Int 2024; 175:113732. [PMID: 38128989 DOI: 10.1016/j.foodres.2023.113732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2023] [Revised: 11/14/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Anthocyanins deteriorate during fermentation to varying degrees depending on the structure of the anthocyanin, thus affecting the sensory quality of the wine, and the degradation of anthocyanins is closely associated with the β-glycosidase. In this study, the alcoholic fermentation systems containing cyanidin-3-O-glucoside (C3G), peonidin-3-O-glucoside (Pn3G), delphinidin-3-O-glucoside (D3G), petunidin-3-O-glucoside (Pt3G), and malvidin-3-O-glucoside (M3G) incubated for eight days. Our results indicated that the color of the systems containing different anthocyanins saw significant and dissimilar changes during fermentation, in relation to anthocyanin degradation. The five anthocyanins showed varying degradation degrees, which are relevant to theβ-glycosidase produced by yeast. Enzyme kinetics and molecular docking analysis showed the affinity between anthocyanins and β-glucosidase: C3G < M3G < Pn3G < Pt3G < D3G. This study demonstrated that β-glycosidase had distinct effects on anthocyanins with diverse structures, resulting in different color changes in fermentation systems. It provided a potential strategy for sensory quality improvement during the fermentation of fruit wines rich in anthocyanins.
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Affiliation(s)
- Kailan Yuan
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China
| | - Guangkai Wu
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China
| | - Xusheng Li
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China
| | - Yingyu Zeng
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China
| | - Xinyuan Wen
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China
| | - Ruijing Liu
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China
| | - Xinwei Jiang
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China
| | - Lingmin Tian
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China
| | - Jianxia Sun
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, 510006, PR China
| | - Weibin Bai
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China.
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56
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Nia AE, Malekzadeh E, Taghipour S, Tatari A, Arshad ZG. Effects of preharvest chitosan-Myrtus communis essential oil composite and postharvest nanocellulose on quality of strawberry. Int J Biol Macromol 2023; 253:126733. [PMID: 37678697 DOI: 10.1016/j.ijbiomac.2023.126733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 08/26/2023] [Accepted: 09/04/2023] [Indexed: 09/09/2023]
Abstract
The objective of this study was to investigate the effects of preharvest chitosan-Myrtus communis essential oil composite (1.5 and 3.0 %) and postharvest nanocellulose (0.3 and 0.6 %) on the quality of strawberries. The gas chromatography-mass spectrometry (GC/MS) analysis led to identification of 32 compounds in the Myrtus communis essential oil. The study showed that using CHS-ES composite coating for foliar application could increase the lifespan of the fruit by up to 24 days. This is because it increases the levels of components, such as phenol content (TPC) total flavonoids content (TFC) vitamin C, firmness and SSC. It also enhances the effectiveness of enzymes such, as glutathione peroxidase (GSH POD) and polyphenol oxidase (PPO). The use of CHS-ES treatments reduced the weight loss of fruits between 50 and 80 %, which is very important from the commercial point of view and maintaining nutritional properties, marketability and appearance. The microscopic analysis further revealed that using CHS-ES composite + nanocellulose coating produced a more continuous and uniform surface than the control. In general, this method is both safe and environmentally friendly while also proving to be effective, in preserving and enhancing the quality of strawberries.
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Affiliation(s)
- Abdollah Ehtesham Nia
- Department of Horticultural Sciences, Faculty of Agriculture, Lorestan University, Khorramabad, Iran.
| | - Elham Malekzadeh
- Department of Soil Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Shirin Taghipour
- Department of Horticultural Sciences, Faculty of Agriculture, Lorestan University, Khorramabad, Iran
| | - Aliasghar Tatari
- Department of Cellulose Industries Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Zeinab Ghasemi Arshad
- Department of Horticultural Sciences, Faculty of Agriculture, Lorestan University, Khorramabad, Iran
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57
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Dey P, Bhattacharjee S, Yadav DK, Hmar BZ, Gayen K, Bhowmick TK. Valorization of waste biomass for synthesis of carboxy-methyl-cellulose as a sustainable edible coating on fruits: A review. Int J Biol Macromol 2023; 253:127412. [PMID: 37844815 DOI: 10.1016/j.ijbiomac.2023.127412] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 09/16/2023] [Accepted: 10/10/2023] [Indexed: 10/18/2023]
Abstract
The coating on fruits and vegetables increases the shelf-life by providing protection against their spoilage. The existing petroleum-based coating materials have considerable health threats. Edible coating materials prepared with the cellulose derivative extracted from the waste biomass could be a sustainable alternative and environment friendly process to increase the shelf-life periods of the post-harvest crops. Selection of suitable waste biomass and extraction of cellulose are the critical steps for the synthesis of cellulose-based edible film. Conversion of extracted cellulose into cellulosic macromolecular derivatives such as carboxy-methyl-cellulose (CMC) is vital for synthesizing edible coating formulation. Applications of sophisticated tools and methods for the characterization of the coated fruits would be helpful to determine the efficiency of the coating material. In this review, we focused on: i) criteria for the selection of suitable waste biomass for extraction of cellulose, ii) pretreatment and extraction process of cellulose from the different waste biomasses, iii) synthesis processes of CMC by using extracted cellulose, iv) characterizations of CMC as food coating materials, v) various formulation techniques for the synthesis of the CMC based food coating materials and vi) the parameters which are used to evaluate the shelf-life performance of different coated fruits.
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Affiliation(s)
- Puspita Dey
- Department of Chemical Engineering, National Institute of Technology, Agartala, West Tripura, Tripura 799046, India
| | - Satyajit Bhattacharjee
- Department of Chemical Engineering, National Institute of Technology, Agartala, West Tripura, Tripura 799046, India
| | - Dev Kumar Yadav
- DRDO-Defence Food Research Laboratory, Mysore 570 011, India
| | | | - Kalyan Gayen
- Department of Chemical Engineering, National Institute of Technology, Agartala, West Tripura, Tripura 799046, India.
| | - Tridib Kumar Bhowmick
- Department of Bioengineering, National Institute of Technology, Agartala, West Tripura, Tripura 799046, India.
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58
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Liu Y, Li Y, Rao L, Wang Y, Liao X. Effect of high pressure homogenization on the interaction between corn starch and cyanidin-3-O-glucoside. Int J Biol Macromol 2023; 253:126758. [PMID: 37689287 DOI: 10.1016/j.ijbiomac.2023.126758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 08/17/2023] [Accepted: 09/04/2023] [Indexed: 09/11/2023]
Abstract
The effects of high pressure homogenization (HPH) at different pressures (50, 100, 150 and 200 MPa) and temperatures (4, 20, 40, 60 and 80 °C) on the interaction between corn starch (CS) and cyanidin-3-O-glucoside (C3G) were investigated. Based on analyses of zeta potential, attenuated total reflection-flourier transformed infrared spectroscopy and binding rate after adding shielding agents, the main interaction force changed from electrostatic interaction to hydrogen bonds. In comparison, the interaction between CS and C3G exhibited greater strength at low temperatures and pressures. Especially, 4 °C/50 MPa HPH caused the most significant enhancement in binding rate and binding amount, from 9.56 % to 25.16 % and 0.96 μg/mg CS to 2.52 μg/mg CS, respectively. At this condition, the specific surface area of CS-C3G increased from 433.57 ± 0.91 m2/kg to 440.93 ± 1.01 m2/kg. Surface fluorescence reduction was observed by confocal laser scanning microscopy, further X-ray diffraction patterns indicated the retention of partial spatial structure. Therefore, HPH opened the entry channels, increased contact area and preserved steric hindrance, which increased hydrogen bonding sites. At high temperatures and high pressures (> 40 °C, > 100 MPa), the increasing free starch chains provided new hydrogen bonding sites. Overall, HPH was an effective method to enhance the interaction by affecting starch structure.
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Affiliation(s)
- Yan Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Yuwan Li
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Lei Rao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China.
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
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59
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Liu Y, Tong Y, Tong Q, Xu W, Wang Z. Effects of sunflower pectin on thermal stability of purple sweet potato anthocyanins at different pH. Int J Biol Macromol 2023; 253:126663. [PMID: 37660844 DOI: 10.1016/j.ijbiomac.2023.126663] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 08/18/2023] [Accepted: 08/31/2023] [Indexed: 09/05/2023]
Abstract
The present study aimed to examine the impact of sunflower pectin (SFP) on the thermal stability and antioxidant activity of purple sweet potato anthocyanins (PSPA) at varying pH levels. It was observed that the pH value significantly influenced the ability of pectin to protect anthocyanins from thermal degradation, which was found to be associated with the rate of binding between PSPA and SFP. The binding rate of PSPA-SFP was observed to be highest at pH 4.0, primarily due to the influence of electrostatic interaction and hydrogen bonding. Monoacylated anthocyanins exhibited a binding rate approximately 2-4 % higher than that of diacylated anthocyanins. The PSPA-SFP demonstrated its highest thermal stability at pH 4.0, with a corresponding half-life of 14.80 h at 100 °C. Molecular dynamics simulations indicated that pectin had a greater affinity for the flavylium cation and hemiketal form of anthocyanins. The antioxidant activity of anthocyanins in PSPA and PSPA-SFP increased with increasing pH, suggesting that anthocyanins at high pH had higher antioxidant activity than anthocyanins at low pH.
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Affiliation(s)
- Yutong Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Synergetic Innovation Center, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - YingJia Tong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Life Sciences and Health Engineering, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Qunyi Tong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
| | - Wentian Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Zeqing Wang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Synergetic Innovation Center, Jiangnan University, Wuxi 214122, Jiangsu, China
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60
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Salar FJ, Díaz-Morcillo A, Fayos-Fernández J, Monzó-Cabrera J, Sánchez-Bravo P, Domínguez-Perles R, Fernández PS, García-Viguera C, Periago PM. Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus-Maqui Beverages. Foods 2023; 13:101. [PMID: 38201129 PMCID: PMC10778303 DOI: 10.3390/foods13010101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 12/20/2023] [Accepted: 12/22/2023] [Indexed: 01/12/2024] Open
Abstract
This study uncovered the impacts of microwave (MW) treatments compared to conventional pasteurization (TP) on the quality of functional citrus-maqui beverages, with added sucrose or stevia. The influence of these thermal treatments on the microbiological burden and phytochemical composition was determined by processing under two MW power levels (600 W and 800 W) and TP at 85 °C for 15 s for 60 days at room temperature (20 °C). The results indicated that, beyond the microbiological quality achieved in the juices treated by both MW and TP technology, there were no differences among the treatments regarding the stability of vitamin C, anthocyanin, and flavanone concentrations. However, anthocyanins were more stable in those beverages with sucrose added, rendering a better red color. Besides, all treatments ensured microbiological stability throughout the entire storage time. In conclusion, MW treatment could be considered as an alternative to TP, which ensures microbial safety, protecting functional compounds associated with health effects.
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Affiliation(s)
- Francisco J. Salar
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Department Food Science and Technology, CSIC, CEBAS, Campus Universitario-25, Espinardo, 30100 Murcia, Spain; (F.J.S.); (P.S.-B.); (R.D.-P.)
| | - Alejandro Díaz-Morcillo
- Departamento de Tecnologías de la Información y las Comunicaciones, Universidad Politécnica de Cartagena (UPCT), 30202 Cartagena, Spain; (A.D.-M.); (J.F.-F.); (J.M.-C.)
| | - José Fayos-Fernández
- Departamento de Tecnologías de la Información y las Comunicaciones, Universidad Politécnica de Cartagena (UPCT), 30202 Cartagena, Spain; (A.D.-M.); (J.F.-F.); (J.M.-C.)
| | - Juan Monzó-Cabrera
- Departamento de Tecnologías de la Información y las Comunicaciones, Universidad Politécnica de Cartagena (UPCT), 30202 Cartagena, Spain; (A.D.-M.); (J.F.-F.); (J.M.-C.)
| | - Paola Sánchez-Bravo
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Department Food Science and Technology, CSIC, CEBAS, Campus Universitario-25, Espinardo, 30100 Murcia, Spain; (F.J.S.); (P.S.-B.); (R.D.-P.)
- Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO), Universidad Miguel Hernández de Elche (UMH), Carretera de Beniel km 3.2, 03312 Orihuela, Spain
| | - Raúl Domínguez-Perles
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Department Food Science and Technology, CSIC, CEBAS, Campus Universitario-25, Espinardo, 30100 Murcia, Spain; (F.J.S.); (P.S.-B.); (R.D.-P.)
- Unidad Asociada de Calidad y Evaluación de Riesgos de Alimentos, CEBAS (CSIC)-UPCT, 30100 Murcia, Spain; (P.S.F.); (P.M.P.)
| | - Pablo S. Fernández
- Unidad Asociada de Calidad y Evaluación de Riesgos de Alimentos, CEBAS (CSIC)-UPCT, 30100 Murcia, Spain; (P.S.F.); (P.M.P.)
- Agronomic Engineering Department, Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
| | - Cristina García-Viguera
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Department Food Science and Technology, CSIC, CEBAS, Campus Universitario-25, Espinardo, 30100 Murcia, Spain; (F.J.S.); (P.S.-B.); (R.D.-P.)
- Unidad Asociada de Calidad y Evaluación de Riesgos de Alimentos, CEBAS (CSIC)-UPCT, 30100 Murcia, Spain; (P.S.F.); (P.M.P.)
| | - Paula M. Periago
- Unidad Asociada de Calidad y Evaluación de Riesgos de Alimentos, CEBAS (CSIC)-UPCT, 30100 Murcia, Spain; (P.S.F.); (P.M.P.)
- Agronomic Engineering Department, Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
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de Chaves JLF, Dias REG, Barboza TT, Fitz VA, Godoy CA, Toci AT, Masson ML, Reis FR. Drying, Physical, Nutritional and Bioactive Characteristics of Apple Peel Flour Subjected to Blanching and Ultrasound Pretreatments. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:704-709. [PMID: 37804441 DOI: 10.1007/s11130-023-01110-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 09/25/2023] [Indexed: 10/09/2023]
Abstract
The aim of this work was to study the effect of blanching and ultrasound pretreatments on drying and quality characteristics of apple peel. Blanching was conducted in boiling water, ultrasound in a water bath, and drying in a batch tray dryer. The product obtained was ground into a flour, and assessed for color, water activity, proximate composition, sugars, and bioactive compounds. Results showed that effective moisture diffusivity increases with a decrease in product moisture content, being such dependence well described by a second order polynomial model. Average drying rate was higher and product moisture content was lower for blanched and sonicated flour, especially for the former. Such result suggests that blanching and ultrasound enhance water removal during drying of apple peel. Physical properties were significantly affected by pretreatments, being more intense red color and lower water activity obtained for sonicated flour. Nutritional and bioactive properties were also significantly affected by pretreatments, being lower sugar, higher protein, fiber, catechin and epicatechin content observed for blanched flour. Summarizing, blanching and ultrasound pretreatments improve drying of apple peel, both regarding process efficiency and product quality.
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Affiliation(s)
| | | | - Thiago Thomas Barboza
- Food Technology Department, Federal Institute of Education, Science and Technology of Paraná, Colombo, Brazil
| | - Vinícius Amaral Fitz
- Food Technology Department, Federal Institute of Education, Science and Technology of Paraná, Colombo, Brazil
| | - Cristian Acker Godoy
- Environmental and Food Interdisciplinary Studies Laboratory, Latin American Institute of Life and Nature Sciences (ILACVN), Federal University of Latin American Integration (UNILA), Foz do Iguaçú, Brazil
| | - Aline Theodoro Toci
- Environmental and Food Interdisciplinary Studies Laboratory, Latin American Institute of Life and Nature Sciences (ILACVN), Federal University of Latin American Integration (UNILA), Foz do Iguaçú, Brazil
- Chemical Engineering Department, Graduate Program in Food Engineering (PPGEAL), Federal University of Parana, Curitiba, Brazil
| | - Maria Lucia Masson
- Chemical Engineering Department, Graduate Program in Food Engineering (PPGEAL), Federal University of Parana, Curitiba, Brazil
| | - Felipe Richter Reis
- Food Technology Department, Federal Institute of Education, Science and Technology of Paraná, Colombo, Brazil.
- Chemical Engineering Department, Graduate Program in Food Engineering (PPGEAL), Federal University of Parana, Curitiba, Brazil.
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62
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Pusty K, Dash KK, Tiwari A, Balasubramaniam VM. Ultrasound assisted extraction of red cabbage and encapsulation by freeze-drying: moisture sorption isotherms and thermodynamic characteristics of encapsulate. Food Sci Biotechnol 2023; 32:2025-2042. [PMID: 37860738 PMCID: PMC10581982 DOI: 10.1007/s10068-023-01302-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 03/01/2023] [Accepted: 03/16/2023] [Indexed: 10/21/2023] Open
Abstract
In the present study encapsulation of ultrasound assisted red cabbage extract was carried out using four different carrier agents such as maltodextrin, gum arbic, xanthan gum, and gellan gum. Among the four hydrocolloids investigated, maltodextrin was found to have the least destructive effect on anthocyanin content (14.87 mg C3G/g dw), TPC (54.51 ± 0.09 mg GAE/g dw), TFC (19.82 Mg RE/g dw) and antioxidant activity (74.15%) upon freeze-drying. Subsequently a storage study was conducted using maltodextrin as carrier agent at 25-50 °C. The Clausius-Clapeyron equation was used to evaluate the net isosteric heat (qst) of water adsorption. The differential entropy (ΔS) and qst decreased from 82.298 to 38.628 J/mol, and 27.518 kJ/mol to 12.505 kJ/mol, respectively as the moisture content increased from 2 to 14%. The value of isokinetic energy and Gibb's free energy were found to be 364.88 and - 1.596 kJ/mol for freeze dried red cabbage. Graphical abstract
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Affiliation(s)
- Kasturi Pusty
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal India
- Department of Agricultural Engineering, Assam University, Silchar, Assam India
| | - Kshirod K. Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal India
| | - Ajita Tiwari
- Department of Agricultural Engineering, Assam University, Silchar, Assam India
| | - V. M. Balasubramaniam
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, OH 43210 USA
- Department of Food Agricultural and Biological Engineering, The Ohio State University, 2015 Fyffe Court, Columbus, OH 43210 USA
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63
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Cuffaro D, Digiacomo M, Macchia M. Dietary Bioactive Compounds: Implications for Oxidative Stress and Inflammation. Nutrients 2023; 15:4966. [PMID: 38068824 PMCID: PMC10707977 DOI: 10.3390/nu15234966] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Accepted: 11/20/2023] [Indexed: 12/18/2023] Open
Abstract
Nowadays, it has been amply demonstrated how an appropriate diet and lifestyle are essential for preserving wellbeing and preventing illnesses [...].
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Affiliation(s)
- Doretta Cuffaro
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy; (D.C.); (M.M.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, 56100 Pisa, Italy
| | - Maria Digiacomo
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy; (D.C.); (M.M.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, 56100 Pisa, Italy
| | - Marco Macchia
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy; (D.C.); (M.M.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, 56100 Pisa, Italy
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64
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Schmutz C, Will F, Varga E, Jaunecker C, Pahlke G, Berger W, Marko D. In Vitro Inhibitory Potential of Different Anthocyanin-Rich Berry Extracts in Murine CT26 Colon Cancer Cells. Molecules 2023; 28:7684. [PMID: 38067418 PMCID: PMC10707341 DOI: 10.3390/molecules28237684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 11/15/2023] [Accepted: 11/19/2023] [Indexed: 12/18/2023] Open
Abstract
Anti-oxidant, -inflammatory, and -carcinogenic activities of bioactive plant constituents, such as anthocyanins, have been widely discussed in literature. However, the potential interaction of anthocyanin-rich extracts with routinely used chemotherapeutics is still not fully elucidated. In the present study, anthocyanin-rich polyphenol extracts of blackberry (BB), bilberry (Bil), black currant (BC), elderberry (EB), and their respective main anthocyanins (cyanidin-3-O-glucoside, delphinidin-3-O-glucoside, cyanidin-3-O-rutinoside, and cyanidin-3-O-sambubioside) were investigated concerning their cytotoxic and DNA-damaging properties in murine CT26 cells either alone or in combination with the chemotherapeutic agent SN-38. BB exerted potent cytotoxic effects, while Bil, BC, and EB only had marginal effects on cell viability. Single anthocyanins comprised of the extracts could not induce comparable effects. Even though the BB extract further pronounced SN-38-induced cytotoxicity and inhibited cell adhesion at 100-200 µg/mL, no effect on DNA damage was observed. In conclusion, anti-carcinogenic properties of the extracts on CT26 cells could be ranked BB >> BC ≥ Bil ≈ EB. Mechanisms underlying the potent cytotoxic effects are still to be elucidated since the induction of DNA damage does not play a role.
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Affiliation(s)
- Cornelia Schmutz
- Department of Food Chemistry and Toxicology, Faculty of Chemistry, University of Vienna, Währingerstraße 38-40, 1090 Vienna, Austria; (C.S.); (E.V.); (G.P.)
- Doctoral School in Chemistry, University of Vienna, Währingerstraße 42, 1090 Vienna, Austria
| | - Frank Will
- Department of Beverage Research, Hochschule Geisenheim University, P.O. Box 1154, 65366 Geisenheim, Germany;
| | - Elisabeth Varga
- Department of Food Chemistry and Toxicology, Faculty of Chemistry, University of Vienna, Währingerstraße 38-40, 1090 Vienna, Austria; (C.S.); (E.V.); (G.P.)
| | - Carola Jaunecker
- Center for Cancer Research and Comprehensive Cancer Center, Medical University of Vienna, Borschkegasse 8a, 1090 Vienna, Austria; (C.J.); (W.B.)
| | - Gudrun Pahlke
- Department of Food Chemistry and Toxicology, Faculty of Chemistry, University of Vienna, Währingerstraße 38-40, 1090 Vienna, Austria; (C.S.); (E.V.); (G.P.)
| | - Walter Berger
- Center for Cancer Research and Comprehensive Cancer Center, Medical University of Vienna, Borschkegasse 8a, 1090 Vienna, Austria; (C.J.); (W.B.)
| | - Doris Marko
- Department of Food Chemistry and Toxicology, Faculty of Chemistry, University of Vienna, Währingerstraße 38-40, 1090 Vienna, Austria; (C.S.); (E.V.); (G.P.)
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65
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Chen Q, Zhang P, You N, Xu Y, Zhang Y, Luan P, Lin B, Wang Z, Zhang L. Preparation and characterization of corn starch-based antimicrobial indicator films containing purple corncob anthocyanin and tangerine peel essential oil for monitoring pork freshness. Int J Biol Macromol 2023; 251:126320. [PMID: 37579905 DOI: 10.1016/j.ijbiomac.2023.126320] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 07/22/2023] [Accepted: 08/10/2023] [Indexed: 08/16/2023]
Abstract
A novel antibacterial indicator film was prepared by mixing corn starch with tangerine peel essential oil (TEO) Pickering emulsion emulsified by ultrasonic and esterified modified starch (UDSt), and then incorporated with purple corncob anthocyanin (PCA), which was used to monitor the freshness of pork. The results showed that the UDSt can effectively stabilize the TEO emulsion. PCA showed obvious color changes at different pH. With the increase of pH, the color of film changed from red to yellow, and its response to volatile ammonia changed from pink to cyan, showing better response ability. The loading of TEO conferred the film excellent bacteriostatic ability against E. coli and S. aureus. The film also had good ability of light blocking and free radical scavenging. In the process of pork deterioration, the antibacterial indicator film changed from pink to yellow, which was closely related to pork quality and had a good linear indicator correlation. The addition of TEO reduced the release of PCA in the antibacterial indicator film and helped to maintain the functional properties of the film. This type of antibacterial indicator film had considerable application potential in indicating food freshness.
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Affiliation(s)
- QiJie Chen
- School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha, Hunan Province 410114, People's Republic of China.
| | - Peng Zhang
- School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha, Hunan Province 410114, People's Republic of China
| | - Na You
- School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha, Hunan Province 410114, People's Republic of China
| | - YiNing Xu
- School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha, Hunan Province 410114, People's Republic of China
| | - YaZeng Zhang
- School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha, Hunan Province 410114, People's Republic of China
| | - PengCheng Luan
- School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha, Hunan Province 410114, People's Republic of China
| | - BenPing Lin
- School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha, Hunan Province 410114, People's Republic of China
| | - ZhengMin Wang
- School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha, Hunan Province 410114, People's Republic of China
| | - Li Zhang
- School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha, Hunan Province 410114, People's Republic of China
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66
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Liu C, Li X, Zeng Y, Liang S, Sun J, Bai W. Interaction between a Commercial Mannoprotein and Cyanidin-3- O-glucoside-4-vinylphenol and Its Stability and Antioxidative Properties as a Novel Functional Pigment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37910136 DOI: 10.1021/acs.jafc.3c05643] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2023]
Abstract
Hydroxyphenyl-pyranoanthocyanins, which are derived from anthocyanins and phenolic acids during the fermentation and aging of red wine, are prone to polymerization and precipitation, which largely limits their application and bioactivity research. In the present study, cyanidin-3-O-glucoside-4-vinylphenol (C3GVP), a hydroxyphenyl-pyranoanthocaynin, was prepared from C3G and p-coumaric acid, and mannoprotein (MP) was employed to improve its stability in various complex solvents by forming a stable anthocyanin-MP complex. We used scanning electron microscopy, ultraviolet-visible spectroscopy, Fourier-transform infrared spectroscopy, and circular dichroism spectroscopy to observe structural changes in C3GVP and MP. The results demonstrated that the intermolecular polymerization of C3GVP was mitigated and the secondary conformation of MP was changed slightly. Fluorescence spectroscopy and molecular docking indicated that C3GVP and MP interacted via hydrogen bonds and hydrophobic interactions. Importantly, the C3GVP-MP complex exhibited better thermal stability and antioxidant capacity than C3G.
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Affiliation(s)
- Chuqi Liu
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China
| | - Xusheng Li
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China
| | - Yingyu Zeng
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China
| | - Shuyan Liang
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China
| | - Jianxia Sun
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China
| | - Weibin Bai
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China
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67
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Ścibisz I, Ziarno M. Effect of Yogurt Addition on the Stability of Anthocyanin during Cold Storage of Strawberry, Raspberry, and Blueberry Smoothies. Foods 2023; 12:3858. [PMID: 37893752 PMCID: PMC10606227 DOI: 10.3390/foods12203858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 10/16/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023] Open
Abstract
The addition of yogurt to fruit smoothies enhances their nutritional value by introducing components not naturally found in fruit products. However, the addition of fermented products can affect the stability of fruit bioactive components in fruits, such as anthocyanins. This study aimed to evaluate the effect of varying yogurt additions (0, 10, 20, and 30%) on the stability of anthocyanins during a 4-week refrigerated storage period. The smoothies were obtained from purees of strawberry, raspberry, and blueberry, combined with apple juice and apple puree. In addition, to elucidate the causes of the observed changes in the smoothies, model studies were conducted using purified anthocyanin extracts obtained from the analyzed fruits. We assessed the effects of pH, hydrogen peroxide concentration, and the addition of cell-free extracts from Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus on changes in anthocyanin content during storage. We found that adding yogurt led to a decrease in anthocyanin stability during the 4-week cold storage period. Specifically, a 30% yogurt addition decreased anthocyanin stability in all tested beverages, while a 20% yogurt addition impacted the strawberry and raspberry smoothies. The degree to which yogurt affected anthocyanin stability was dependent on the source of the raw material. The most notable impact was observed in strawberry smoothies and the least in blueberry smoothies. The variability could be attributed to differences in anthocyanin profiles among the fruits, the chemical composition of the beverages, and the observed difference in the survival rates of lactic acid bacteria. Model studies showed that during the storage of anthocyanin extracts, the addition of hydrogen peroxide and cell-free extract had a significant effect, whereas pH within the examined range (3.0-4.5) did not affect anthocyanin stability.
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Affiliation(s)
- Iwona Ścibisz
- Division of Fruit, Vegetable and Cereal Technology, Institute of Food Sciences, Warsaw University of Life Sciences WULS˗SGGW, 161 Nowoursynowska Str., 02-787 Warsaw, Poland
| | - Małgorzata Ziarno
- Division of Milk Technology, Institute of Food Sciences, Warsaw University of Life Sciences WULS˗SGGW, 161 Nowoursynowska Str., 02-787 Warsaw, Poland;
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68
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Khan NM, Uddin M, Falade EO, Khan FA, Wang J, Shafique M, Alnemari RM, Abduljabbar MH, Ahmad S. Green Synthesis of Low-Glycemic Amylose-Lipid Nanocomposites by High-Speed Homogenization and Formulation into Hydrogel. Molecules 2023; 28:7154. [PMID: 37894632 PMCID: PMC10608987 DOI: 10.3390/molecules28207154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 10/17/2023] [Accepted: 10/17/2023] [Indexed: 10/29/2023] Open
Abstract
In this research, we focused on the production of amylose-lipid nanocomposite material (ALN) through a green synthesis technique utilizing high-speed homogenization. Our aim was to investigate this novel material's distinctive physicochemical features and its potential applications as a low-glycemic gelling and functional food ingredient. The study begins with the formulation of the amylose-lipid nanomaterial from starch and fatty acid complexes, including stearic, palmitic, and lauric acids. Structural analysis reveals the presence of ester carbonyl functionalities, solid matrix structures, partial crystallinities, and remarkable thermal stability within the ALN. Notably, the ALN exhibits a significantly low glycemic index (GI, 40%) and elevated resistance starch (RS) values. The research extends to the formulation of ALN into nanocomposite hydrogels, enabling the evaluation of its anthocyanin absorption capacity. This analysis provides valuable insights into the rheological properties and viscoelastic behavior of the resulting hydrogels. Furthermore, the study investigates anthocyanin encapsulation and retention by ALN-based hydrogels, with a particular focus on the influence of pH and physical cross-link networks on the uptake capacity presenting stearic-acid (SA) hydrogel with the best absorption capacity. In conclusion, the green-synthesized (ALN) shows remarkable functional and structural properties. The produced ALN-based hydrogels are promising materials for a variety of applications, such as medicine administration, food packaging, and other industrial purposes.
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Affiliation(s)
- Nasir Mehmood Khan
- Department of Agriculture, Shaheed Benazir Bhutto University, Sheringal, Upper Dir 18000, Khyber Pakhtunkhwa, Pakistan
| | - Misbah Uddin
- Department of Chemistry, Shaheed Benazir Bhutto University, Sheringal, Upper Dir 18000, Khyber Pakhtunkhwa, Pakistan
| | - Ebenezer Ola Falade
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Beijing 100193, China
| | - Farman Ali Khan
- Department of Chemistry, Shaheed Benazir Bhutto University, Sheringal, Upper Dir 18000, Khyber Pakhtunkhwa, Pakistan
| | - Jian Wang
- Department of Chinese Materia Medica, Chongqing College of Traditional Chinese Medicine, Chongqing 402760, China
- College of Traditional Chinese Medicine, Chongqing Medical University, Chongqing 400016, China
| | - Muhammad Shafique
- Department of Pharmaceutical Sciences, College of Pharmacy, Shaqra University, Shaqra 15571, Saudi Arabia
| | - Reem M Alnemari
- Department of Pharmaceutics and Pharmaceutical Technology, College of Pharmacy, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Maram H Abduljabbar
- Department of Pharmacology and Toxicology, College of Pharmacy, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Shujaat Ahmad
- Department of Pharmacy, Shaheed Benazir Bhutto University, Sheringal, Upper Dir 18000, Khyber Pakhtunkhwa, Pakistan
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69
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Ozcan BE, Saroglu O, Karakas CY, Karadag A. Encapsulation of purple basil leaf extract by electrospraying in double emulsion (W/O/W) filled alginate-carrageenan beads to improve the bioaccessibility of anthocyanins. Int J Biol Macromol 2023; 250:126207. [PMID: 37567525 DOI: 10.1016/j.ijbiomac.2023.126207] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 06/26/2023] [Accepted: 08/05/2023] [Indexed: 08/13/2023]
Abstract
The purple basil leaf extract (PBLE) was encapsulated in double emulsion (W1/O/W2)-loaded beads (emulgel) by electrospraying. The influence of κ-carrageenan (κ-CG) and cross-linking agents (Ca2+/K+) on the properties of alginate (SA) beads were assessed. In emulgel beads, κ-CG inclusion resulted in larger sizes and more distorted shapes, wrinkles on the surface, and lower gel strength. The encapsulation efficiency of anthocyanins (ACNs) in emulgel beads ranged from 70.73 to 87.89 %, whereas it ranged from 13.50 to 20.67 % in emulsion-free (hydrogel) beads. Fourier transforms infrared (FTIR) revealed the crosslinking of SA and κ-CG with Ca2+ and K+, thermogravimetric analysis (TGA), derivative thermogravimetric (DTG), and differential scanning calorimetry (DSC) thermograms showed emulgel beads yielded higher thermal stability. The emulgel beads elevated the in vitro bioaccessibility of ACNs under simulated digestion. At the gastric phase, 86 % of ACNs in PBLE, and 46 % of loaded ACNs in hydrogel beads were released, whereas no release was occurred in emulgel beads. At the intestinal phase, after 150 min of digestion, no ACNs were detected in PBLE and hydrogel beads, whereas all emulgel beads continued to release ACNs until 300 min. The incorporation of double emulsions in hydrogel beads can be utilized in the development of functional foods.
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Affiliation(s)
- Basak Ebru Ozcan
- Department of Food Engineering, Faculty of Engineering, Kirklareli University, Kırklareli 39000, Turkey; Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34210, Turkey
| | - Oznur Saroglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34210, Turkey
| | - Canan Yagmur Karakas
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34210, Turkey
| | - Ayse Karadag
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34210, Turkey.
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Zhang L, Yao L, Zhao F, Yu A, Zhou Y, Wen Q, Wang J, Zheng T, Chen P. Protein and Peptide-Based Nanotechnology for Enhancing Stability, Bioactivity, and Delivery of Anthocyanins. Adv Healthc Mater 2023; 12:e2300473. [PMID: 37537383 DOI: 10.1002/adhm.202300473] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 05/18/2023] [Indexed: 08/05/2023]
Abstract
Anthocyanin, a unique natural polyphenol, is abundant in plants and widely utilized in biomedicine, cosmetics, and the food industry due to its excellent antioxidant, anticancer, antiaging, antimicrobial, and anti-inflammatory properties. However, the degradation of anthocyanin in an extreme environment, such as alkali pH, high temperatures, and metal ions, limits its physiochemical stabilities and bioavailabilities. Encapsulation and combining anthocyanin with biomaterials could efficiently stabilize anthocyanin for protection. Promisingly, natural or artificially designed proteins and peptides with favorable stabilities, excellent biocapacity, and wide sources are potential candidates to stabilize anthocyanin. This review focuses on recent progress, strategies, and perspectives on protein and peptide for anthocyanin functionalization and delivery, i.e., formulation technologies, physicochemical stability enhancement, cellular uptake, bioavailabilities, and biological activities development. Interestingly, due to the simplicity and diversity of peptide structure, the interaction mechanisms between peptide and anthocyanin could be illustrated. This work sheds light on the mechanism of protein/peptide-anthocyanin nanoparticle construction and expands on potential applications of anthocyanin in nutrition and biomedicine.
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Affiliation(s)
- Lei Zhang
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
| | - Liang Yao
- College of Biotechnology, Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, 212018, China
| | - Feng Zhao
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
| | - Alice Yu
- Schulich School of Medicine and Dentistry, Western University, Ontario, N6A 3K7, Canada
| | - Yueru Zhou
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
| | - Qingmei Wen
- Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, Guangzhou, 510640, China
| | - Jun Wang
- College of Biotechnology, Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, 212018, China
| | - Tao Zheng
- Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, Guangzhou, 510640, China
| | - Pu Chen
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
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Haș IM, Vodnar DC, Bungau AF, Tarce AG, Tit DM, Teleky BE. Enhanced Elderberry Snack Bars: A Sensory, Nutritional, and Rheological Evaluation. Foods 2023; 12:3544. [PMID: 37835197 PMCID: PMC10572914 DOI: 10.3390/foods12193544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 09/19/2023] [Accepted: 09/22/2023] [Indexed: 10/15/2023] Open
Abstract
Interest in functional foods is continuously increasing, having the potential to be an ally in reducing cardiometabolic risk factors. This study focuses on developing and evaluating oat- and millet-based snack bars enriched with freeze-dried elderberry powder (FDEBP), aiming to combine great taste with enhanced nutritional value, antioxidant properties, and prebiotic potential. The research encompassed a sensory evaluation, nutritional assessment, and rheological analysis of the snack bars. A hedonic test was conducted to gauge consumer preferences and overall liking, providing insights into taste, texture, and acceptance. Sensory evaluation revealed positive feedback from participants, and acceptance rating scores ranged from 7 to 8.04, the best score recorded by one of the enhanced bars with 1% FDEBP. The rheological analysis determined the bars' dynamic storage modulus (G') and loss modulus (G″), assessing the material's elasticity and mechanical properties. Results showed that the incorporation of 0.5% and 1% FDEBP in the oat and millet snack bars significantly impacted their rheological properties, enhancing structural strength. Nutritional analysis demonstrated that the snack bars provided a complete mix of macronutrients required in a daily diet. The study sheds light on the potential of functional snack bars enriched with FDEBP, offering a delectable way to access essential nutrients and bioactive compounds in a minimally processed form, without the addition of sweeteners or additives, friendly to the gut microbiota.
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Affiliation(s)
- Ioana Mariana Haș
- Doctoral School of Biomedical Sciences, University of Oradea, 410087 Oradea, Romania; (I.M.H.); (A.F.B.)
| | - Dan-Cristian Vodnar
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania;
- Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Alexa Florina Bungau
- Doctoral School of Biomedical Sciences, University of Oradea, 410087 Oradea, Romania; (I.M.H.); (A.F.B.)
| | - Alexandra Georgiana Tarce
- Medicine Program of Study, Faculty of Medicine and Pharmacy, University of Oradea, 410073 Oradea, Romania;
| | - Delia Mirela Tit
- Department of Pharmacy, Faculty of Medicine and Pharmacy, University of Oradea, 410028 Oradea, Romania
| | - Bernadette-Emőke Teleky
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania;
- Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
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72
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Fierri I, De Marchi L, Chignola R, Rossin G, Bellumori M, Perbellini A, Mancini I, Romeo A, Ischia G, Saorin A, Mainente F, Zoccatelli G. Nanoencapsulation of Anthocyanins from Red Cabbage ( Brassica oleracea L. var. Capitata f. rubra) through Coacervation of Whey Protein Isolate and Apple High Methoxyl Pectin. Antioxidants (Basel) 2023; 12:1757. [PMID: 37760059 PMCID: PMC10525587 DOI: 10.3390/antiox12091757] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 09/07/2023] [Accepted: 09/11/2023] [Indexed: 09/29/2023] Open
Abstract
Encapsulation is a valuable strategy to protect and deliver anthocyanins (ACNs), phenolic compounds with outstanding antioxidant capacity but limited stability. In this study, coacervation was used to encapsulate an ACN-rich red cabbage extract (RCE). Two agri-food by-product polymers, whey protein isolate (WPI) and apple high-methoxyl pectin (HMP), were blended at pH 4.0 in a specific ratio to induce the formation of nanoparticles (NPs). The process optimisation yielded a monodispersed population (PDI < 0.200) of negatively charged (-17 mV) NPs with an average diameter of 380 nm. RCE concentration influenced size, charge, and antioxidant capacity in a dose-dependent manner. NPs were also sensitive to pH increases from 4 to 7, showing a progressive breakdown. The encapsulation efficiency was 30%, with the retention of ACNs within the polymeric matrix being influenced by their chemical structure: diacylated and/or C3-triglucoside forms were more efficiently encapsulated than monoacylated C3-diglucosides. In conclusion, we report a promising, simple, and sustainable method to produce monodispersed NPs for ACN encapsulation and delivery. Evidence of differential binding of ACNs to NPs, dependent on specific acylation/glycosylation patterns, indicates that care must be taken in the choice of the appropriate NP formulation for the encapsulation of phenolic compounds.
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Affiliation(s)
- Ilaria Fierri
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (I.F.); (L.D.M.); (R.C.); (G.R.); (A.P.); (A.S.); (F.M.)
| | - Laura De Marchi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (I.F.); (L.D.M.); (R.C.); (G.R.); (A.P.); (A.S.); (F.M.)
| | - Roberto Chignola
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (I.F.); (L.D.M.); (R.C.); (G.R.); (A.P.); (A.S.); (F.M.)
| | - Giacomo Rossin
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (I.F.); (L.D.M.); (R.C.); (G.R.); (A.P.); (A.S.); (F.M.)
| | - Maria Bellumori
- Department of NEUROFARBA, University of Florence, Via Ugo Schiff 6, Sesto F.no, 50019 Florence, Italy;
| | - Anna Perbellini
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (I.F.); (L.D.M.); (R.C.); (G.R.); (A.P.); (A.S.); (F.M.)
| | - Ines Mancini
- Department of Physics, University of Trento, Via Sommarive 14, Povo, 38123 Trento, Italy;
| | - Alessandro Romeo
- Department of Computer Science, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy;
| | - Gloria Ischia
- Department of Industrial Engineering, University of Trento, Via Sommarive 9, Povo, 38123 Trento, Italy;
| | - Asia Saorin
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (I.F.); (L.D.M.); (R.C.); (G.R.); (A.P.); (A.S.); (F.M.)
| | - Federica Mainente
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (I.F.); (L.D.M.); (R.C.); (G.R.); (A.P.); (A.S.); (F.M.)
| | - Gianni Zoccatelli
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (I.F.); (L.D.M.); (R.C.); (G.R.); (A.P.); (A.S.); (F.M.)
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73
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Morata A, del Fresno JM, Gavahian M, Guamis B, Palomero F, López C. Effect of HHP and UHPH High-Pressure Techniques on the Extraction and Stability of Grape and Other Fruit Anthocyanins. Antioxidants (Basel) 2023; 12:1746. [PMID: 37760049 PMCID: PMC10526052 DOI: 10.3390/antiox12091746] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 09/03/2023] [Accepted: 09/08/2023] [Indexed: 09/29/2023] Open
Abstract
The use of high-pressure technologies is a hot topic in food science because of the potential for a gentle process in which spoilage and pathogenic microorganisms can be eliminated; these technologies also have effects on the extraction, preservation, and modification of some constituents. Whole grapes or bunches can be processed by High Hydrostatic Pressure (HHP), which causes poration of the skin cell walls and rapid diffusion of the anthocyanins into the pulp and seeds in a short treatment time (2-10 min), improving maceration. Grape juice with colloidal skin particles of less than 500 µm processed by Ultra-High Pressure Homogenization (UHPH) is nano-fragmented with high anthocyanin release. Anthocyanins can be rapidly extracted from skins using HHP and cell fragments using UHPH, releasing them and facilitating their diffusion into the liquid quickly. HHP and UHPH techniques are gentle and protective of sensitive molecules such as phenols, terpenes, and vitamins. Both techniques are non-thermal technologies with mild temperatures and residence times. Moreover, UHPH produces an intense inactivation of oxidative enzymes (PPOs), thus preserving the antioxidant activity of grape juices. Both technologies can be applied to juices or concentrates; in addition, HHP can be applied to grapes or bunches. This review provides detailed information on the main features of these novel techniques, their current status in anthocyanin extraction, and their effects on stability and process sustainability.
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Affiliation(s)
- Antonio Morata
- enotecUPM, Department of Chemistry and Food Technology, ETSIAAB, Universidad Politécnica de Madrid, 28040 Madrid, Spain; (J.M.d.F.); (F.P.); (C.L.)
| | - Juan Manuel del Fresno
- enotecUPM, Department of Chemistry and Food Technology, ETSIAAB, Universidad Politécnica de Madrid, 28040 Madrid, Spain; (J.M.d.F.); (F.P.); (C.L.)
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan;
| | - Buenaventura Guamis
- Centre d’Innovació, Recerca I Transferència en Tecnologia Dels Aliments (CIRTTA), TECNIO, XaRTA, Departament de Ciència Animal I Dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain;
| | - Felipe Palomero
- enotecUPM, Department of Chemistry and Food Technology, ETSIAAB, Universidad Politécnica de Madrid, 28040 Madrid, Spain; (J.M.d.F.); (F.P.); (C.L.)
| | - Carmen López
- enotecUPM, Department of Chemistry and Food Technology, ETSIAAB, Universidad Politécnica de Madrid, 28040 Madrid, Spain; (J.M.d.F.); (F.P.); (C.L.)
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74
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Wang J, Hu T, Wang Y, Wang W, Hu H, Wei Q, Yan Y, Bao C. Metabolic and Transcriptomic Analyses Reveal Different Metabolite Biosynthesis Profiles between Purple and Green Pak Choi. Int J Mol Sci 2023; 24:13781. [PMID: 37762090 PMCID: PMC10530969 DOI: 10.3390/ijms241813781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 08/05/2023] [Accepted: 08/08/2023] [Indexed: 09/29/2023] Open
Abstract
Pak choi is one of the most important leafy vegetables planted in East Asia and provides essential nutrients for the human body. Purple pak choi differs mainly in leaf colour but exhibits distinct nutritional profiles from green pak choi. In this study, we performed metabolic and transcriptomic analyses to uncover the mechanisms underlying the differences in metabolite biosynthesis profiles between the two pak choi varieties. Metabolite profiling revealed significant differences in the levels of metabolites, mainly amino acids and their derivatives and flavonoids. Furthermore, 34 flavonoids significantly differed between green and purple pak choi leaves, and cyanidin and its derivative anthocyanins were abundant in purple pak choi. In addition, we found that the structural genes CHS, DFR, ANS, and UGT75C1, as well as the transcription factor MYB2, play a major role in anthocyanin synthesis. These results provide insight into the molecular mechanisms underlying leaf pigmentation in pak choi and offer a platform for assessing related varieties.
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Affiliation(s)
- Jinglei Wang
- Institute of Vegetables Research, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Tianhua Hu
- Institute of Vegetables Research, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Yidi Wang
- Institute of Vegetables Research, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
- College of Horticulture Science, Zhejiang A&F University, Hangzhou 311300, China
| | - Wuhong Wang
- Institute of Vegetables Research, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Haijiao Hu
- Institute of Vegetables Research, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Qingzhen Wei
- Institute of Vegetables Research, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Yaqin Yan
- Institute of Vegetables Research, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Chonglai Bao
- Institute of Vegetables Research, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
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75
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Wang F, Chen J, Tang R, Wang R, Ahmad S, Liu Z, Peng D. Research Progress on Anthocyanin-Mediated Regulation of 'Black' Phenotypes of Plant Organs. Curr Issues Mol Biol 2023; 45:7242-7256. [PMID: 37754242 PMCID: PMC10527681 DOI: 10.3390/cimb45090458] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 08/21/2023] [Accepted: 08/30/2023] [Indexed: 09/28/2023] Open
Abstract
The color pattern is one of the most important characteristics of plants. Black stands out among the vibrant colors due to its rare and distinctive nature. While some plant organs appear black, they are, in fact, dark purple. Anthocyanins are the key compounds responsible for the diverse hues in plant organs. Cyanidin plays an important role in the deposition of black pigments in various plant organs, such as flower, leaf, and fruit. A number of structural genes and transcription factors are involved in the metabolism of anthocyanins in black organs. It has been shown that the high expression of R2R3-MYB transcription factors, such as PeMYB7, PeMYB11, and CsMYB90, regulates black pigmentation in plants. This review provides a comprehensive overview of the anthocyanin pathways that are involved in the regulation of black pigments in plant organs, including flower, leaf, and fruit. It is a great starting point for further investigation into the molecular regulation mechanism of plant color and the development of novel cultivars with black plant organs.
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Affiliation(s)
| | | | | | | | | | - Zhongjian Liu
- Key Laboratory of National Forestry and Grassland Administration for Orchid Conservation and Utilization, College of Landscape Architecture and Art, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (F.W.); (J.C.); (R.T.); (R.W.); (S.A.)
| | - Donghui Peng
- Key Laboratory of National Forestry and Grassland Administration for Orchid Conservation and Utilization, College of Landscape Architecture and Art, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (F.W.); (J.C.); (R.T.); (R.W.); (S.A.)
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76
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Ścibisz I, Ziarno M. Effect of Fermented Matrix on the Color and Stability of Strawberry and Blueberry Anthocyanins during the Storage of Fruit Yogurts and Soy-Based and Bean-Based Fruit Yogurt Alternatives. Molecules 2023; 28:6222. [PMID: 37687051 PMCID: PMC10488363 DOI: 10.3390/molecules28176222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 08/18/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
The effect of the fermented matrix on the color and the stability of anthocyanins contained in strawberry (Fragaria ananassa D.) and highbush blueberry (Vaccinium corymbosum L.) preparations for fruit yogurts, as well as soy-based (Glycine max L. Merr.) and bean-based (Phaseolus vulgaris L.) yogurt alternatives, stored for 8 weeks, was evaluated. To produce the fermented bean matrix, germinated seeds of white and black beans were used. The obtained fermented matrices had similar pH levels, while the soy-based and black bean-based yogurt alternatives were characterized by their high content of isoflavone aglycones and phenolic acids. The degradation of anthocyanins in strawberry and blueberry fermented products during storage followed first-order reaction kinetics. Significant differences were found depending on the fermented plant-based matrix. The fermented soy-based matrix demonstrated the highest T1/2 values for total anthocyanins (26.3 and 88.8 weeks for strawberry and blueberry products, respectively), whereas the yogurts exhibited the lowest values (13.3 and 49.3 weeks for strawberry and blueberry products, respectively). In the comparison of anthocyanin degradation during the storage of bean-based products, the pigments in the matrix obtained from fermented black beans showed better stability. During storage, the loss of anthocyanins was higher in strawberry products than in blueberry products, particularly with respect to malvidin and petunidin derivatives and acylated anthocyanins, which exhibited high stability. The total color difference (ΔE*) of blueberry plant-based products after an 8 week storage period ranged from 1.1 to 1.5. This data suggests that the addition of a coloring ingredient for industrial production may not be required.
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Affiliation(s)
- Iwona Ścibisz
- Division of Fruit, Vegetable and Cereal Technology, Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, 161 Nowoursynowska Str., 02-787 Warsaw, Poland
| | - Małgorzata Ziarno
- Division of Milk Technology, Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, 161 Nowoursynowska Str., 02-787 Warsaw, Poland;
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77
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Liang T, Jing P, He J. Nano techniques: an updated review focused on anthocyanin stability. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 37574589 DOI: 10.1080/10408398.2023.2245893] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/15/2023]
Abstract
Anthocyanins (ACNs) are one of the subgroups of flavonoids and getting intensive attraction due to the nutritional values. However, their application of ACNs is limited due to their poor stability and bioavailability. Accordingly, nanoencapsulation has been developed to enhance its stability and bio-efficacy. This review focuses on the nano-technique applications of delivery systems that be used for ACNs stabilization, with an emphasis on physicochemical stability and health benefits. ACNs incorporated with delivery systems in forms of nano-particles and fibrils can achieve advanced functions, such as improved stability, enhanced bioavailability, and controlled release. Also, the toxicological evaluation of nano delivery systems is summarized. Additionally, this review summarizes the challenges and suggests the further perspectives for the further application of ACNs delivery systems in food and medical fields.
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Affiliation(s)
- Tisong Liang
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Pu Jing
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Jian He
- Yili Innovation Center, Inner Mongolia Yili Industrial Group Co., Ltd, Hohhot, China
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78
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Rosales TKO, da Silva FFA, Bernardes ES, Paulo Fabi J. Plant-derived polyphenolic compounds: nanodelivery through polysaccharide-based systems to improve the biological properties. Crit Rev Food Sci Nutr 2023:1-25. [PMID: 37585699 DOI: 10.1080/10408398.2023.2245038] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/18/2023]
Abstract
Plant-derived polyphenols are naturally occurring compounds widely distributed in plants. They have received greater attention in the food and pharmaceutical industries due to their potential health benefits, reducing the risk of some chronic diseases due to their antioxidant, anti-inflammatory, anticancer, cardioprotective, and neuro-action properties. Polyphenolic compounds orally administered can be used as adjuvants in several treatments but with restricted uses due to chemical instability. The review discusses the different structural compositions of polyphenols and their influence on chemical stability. Despite the potential and wide applications, there is a need to improve the delivery of polyphenolics to target the human intestine without massive chemical modifications. Oral administration of polyphenols is unfeasible due to instability, low bioaccessibility, and limited bioavailability. Nano-delivery systems based on polysaccharides (starch, pectin, chitosan, and cellulose) have been identified as a viable option for oral ingestion, potentiate biological effects, and direct-controlled delivery in specific tissues. The time and dose can be individualized for specific diseases, such as intestinal cancer. This review will address the mechanisms by which polysaccharides-based nanostructured systems can protect against degradation and enhance intestinal permeation, oral bioavailability, and the potential application of polysaccharides as nanocarriers for the controlled and targeted delivery of polyphenolic compounds.
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Affiliation(s)
- Thiécla Katiane Osvaldt Rosales
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil
- Instituto de Pesquisa Energéticas e Nucleares - IPEN, São Paulo, SP, Brazil
| | | | | | - João Paulo Fabi
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil
- Food Research Center (FoRC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo, SP, Brazil
- Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, SP, Brazil
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79
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Shi P, Luo H, Huang Q, Xu C, Tong X, Shen H, Su H, Pu H, Wang H, Yu L, Li H. Extraction and characterisation of pigment from Yanzhiguo [ Prunus napaulensis (Ser.) Steud.]. PeerJ 2023; 11:e15517. [PMID: 37547716 PMCID: PMC10402702 DOI: 10.7717/peerj.15517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Accepted: 05/15/2023] [Indexed: 08/08/2023] Open
Abstract
Yanzhiguo [Prunus napaulensis (Ser.) Steud] belongs to Rosaceae family and is consumed as wild fruit, pulp and juice. However, its potential for extracting natural pigment has not yet been explored. Herein, the components in the fresh Yanzhiguo pulp were preliminarily analyzed by liquid chromatography coupled to mass spectrometry. And, the optimal pre-treatment conditions were established for further extraction of Yanzhiguo pigment based on the a* value. Then, by combining the data from single-factor experiments and response surface methodology, the optimal extraction process was established as: 35% EtOH, a liquid-solid ratio of 200:1 mL g-1, an extraction time of 65 min, and an extraction temperature of 100 °C. Moreover, it was found that the a* value and yield had high fitness except when extracted into ethanol (EtOH) with different concentrations. Meanwhile, our result demonstrated Yanzhiguo pigment had high stability in general environments with carmine (a synthetic pigment) as control, except for extreme environments such as direct (hot) sunlight, high temperature (75 °C) and strong alkaline (pH ≥ 11). Also, Yanzhiguo pigment exhibited good antioxidant activity. Our results contribute to more information on Yanzhiguo pigment and promote its application by providing efficient extraction technology.
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Affiliation(s)
- Pingping Shi
- Agro-products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan, China
| | - Haibo Luo
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu, China
| | - Qiuqiu Huang
- Agro-products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan, China
| | - Changliang Xu
- Agricultural and Animal Products Quality Testing Center, Suqian, Jiangsu, China
| | - Xiuzi Tong
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu, China
| | - Hui Shen
- Agro-products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan, China
| | - Huosheng Su
- Agro-products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan, China
| | - Hongmei Pu
- Agro-products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan, China
| | - Haidan Wang
- Agro-products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan, China
| | - Lijuan Yu
- Agro-products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan, China
| | - Hong Li
- Agro-products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan, China
- Yunnan Agricultural University, Kunming, Yunnan, China
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80
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Pasdaran A, Zare M, Hamedi A, Hamedi A. A Review of the Chemistry and Biological Activities of Natural Colorants, Dyes, and Pigments: Challenges, and Opportunities for Food, Cosmetics, and Pharmaceutical Application. Chem Biodivers 2023; 20:e202300561. [PMID: 37471105 DOI: 10.1002/cbdv.202300561] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 07/17/2023] [Accepted: 07/20/2023] [Indexed: 07/21/2023]
Abstract
Natural pigments are important sources for the screening of bioactive lead compounds. This article reviewed the chemistry and therapeutic potentials of over 570 colored molecules from plants, fungi, bacteria, insects, algae, and marine sources. Moreover, related biological activities, advanced extraction, and identification approaches were reviewed. A variety of biological activities, including cytotoxicity against cancer cells, antioxidant, anti-inflammatory, wound healing, anti-microbial, antiviral, and anti-protozoal activities, have been reported for different pigments. Considering their structural backbone, they were classified as naphthoquinones, carotenoids, flavonoids, xanthones, anthocyanins, benzotropolones, alkaloids, terpenoids, isoprenoids, and non-isoprenoids. Alkaloid pigments were mostly isolated from bacteria and marine sources, while flavonoids were mostly found in plants and mushrooms. Colored quinones and xanthones were mostly extracted from plants and fungi, while colored polyketides and terpenoids are often found in marine sources and fungi. Carotenoids are mostly distributed among bacteria, followed by fungi and plants. The pigments isolated from insects have different structures, but among them, carotenoids and quinone/xanthone are the most important. Considering good manufacturing practices, the current permitted natural colorants are: Carotenoids (canthaxanthin, β-carotene, β-apo-8'-carotenal, annatto, astaxanthin) and their sources, lycopene, anthocyanins, betanin, chlorophyllins, spirulina extract, carmine and cochineal extract, henna, riboflavin, pyrogallol, logwood extract, guaiazulene, turmeric, and soy leghemoglobin.
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Affiliation(s)
- Ardalan Pasdaran
- Department of Pharmacognosy, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran
- Medicinal Plants Processing Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Maryam Zare
- Department of Pharmacognosy, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran
- Student research committee, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Azar Hamedi
- School of Agriculture, Shiraz University, Shiraz, Iran
| | - Azadeh Hamedi
- Department of Pharmacognosy, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran
- Medicinal Plants Processing Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
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81
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Seraglio SKT, Hernández-Velásquez BS, Osses-Millar ME, Malverde-Muñoz BY, Guerra-Valle ME, Pavez-Guajardo C, Moreno J. Processing of Enriched Pear Slices with Blueberry Juice: Phenolics, Antioxidant, and Color Characteristics. Antioxidants (Basel) 2023; 12:1408. [PMID: 37507947 PMCID: PMC10376512 DOI: 10.3390/antiox12071408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 07/02/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
This study evaluated the effectiveness of phenolic compound incorporation from blueberry juice into pear slices (PS) using a combination of ohmic heating (OH) and vacuum impregnation (VI), followed by air-drying (AD) or freeze-drying (FD). Our results showed that OH increased the content of bioactive compounds and antioxidant capacity of blueberry juice, with the optimal OH condition set at 50 °C for 20 min under an electric field of 13 V·cm-1. Furthermore, the combination of VI and OH was efficient in enriching PS with bioactive compounds from blueberry juice (such as cyanidin and epigallocatechin), with the optimal VI/OH condition set at 50 °C for 90 min under an electric field of 7.8 V·cm-1. Moreover, anthocyanin pigments from blueberry juice affected the color parameters of PS by increasing the a* parameter and decreasing the b* and L* parameters. However, both FD and AD (at 40, 50, and 60 °C) negatively affected (p ≤ 0.05) the phenolic content and antioxidant capacity. Notably, AD at 60 °C showed the highest levels of phenolic compounds and antioxidant potential for both impregnated and non-impregnated PS.
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Affiliation(s)
- Siluana Katia Tischer Seraglio
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias para el Cuidado de la Salud, Campus Fernando May, Universidad del Bio-Bio, Box 447, Chillán 4081112, Chile
| | - Belkis Sarahí Hernández-Velásquez
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias para el Cuidado de la Salud, Campus Fernando May, Universidad del Bio-Bio, Box 447, Chillán 4081112, Chile
| | - Moira Elizabeth Osses-Millar
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias para el Cuidado de la Salud, Campus Fernando May, Universidad del Bio-Bio, Box 447, Chillán 4081112, Chile
| | - Bárbara Yolanda Malverde-Muñoz
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias para el Cuidado de la Salud, Campus Fernando May, Universidad del Bio-Bio, Box 447, Chillán 4081112, Chile
| | - María Estuardo Guerra-Valle
- Departamento de Nutrición y Dietética, Facultad de Ciencias para el Cuidado de la Salud, Campus Concepción, Universidad San Sebastián, Lientur 1457, Concepción 4080871, Chile
| | - Constanza Pavez-Guajardo
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias para el Cuidado de la Salud, Campus Fernando May, Universidad del Bio-Bio, Box 447, Chillán 4081112, Chile
| | - Jorge Moreno
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias para el Cuidado de la Salud, Campus Fernando May, Universidad del Bio-Bio, Box 447, Chillán 4081112, Chile
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82
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Danpreedanan N, Yamuangmorn S, Jamjod S, Prom-U-Thai C, Pusadee T. Genotypic Variation of Purple Rice in Response to Shading in Yield, Anthocyanin Content, and Gene Expression. PLANTS (BASEL, SWITZERLAND) 2023; 12:2582. [PMID: 37447142 DOI: 10.3390/plants12132582] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 07/04/2023] [Accepted: 07/05/2023] [Indexed: 07/15/2023]
Abstract
Purple rice (Oryza sativa L.) contains anthocyanin, which acts as an antioxidant and functional food for humans. The levels of anthocyanin growth and production in rice are mainly controlled by the availability of light. However, shade can affect anthocyanin biosynthesis genes. Therefore, the objective of this study was to determine the yield and anthocyanin content among four purple rice varieties, which provide the difference in colors of purple and green leaves. This study also evaluated gene expression affected by shading treatment to understand the relation of grain anthocyanin and expression level. This research was conducted using a split plot design using four levels of shading (levels of shading from anthesis to maturity) with three replications, no shading, 30% shading, 50% shading, and 70% shading, as the main plots and purple rice varieties as subplots, KJ CMU-107, K2, K4, and KDK10, from anthesis to maturity. Shading significantly decreased yield and yield components, but increased grain anthocyanin content. Nonetheless, the response of yield and grain anthocyanin content to shading did not show a significant different between purple and green leaf varieties. In addition, the level of OsDFR gene expression was different depending on the shading level in four rice varieties. The OsDFR gene presented the highest expression at shading levels of 30% for K4 and 50% for KDK10, while the expression of the OsDFR gene was not detected in the purple rice varieties with green leaves (KJ CMU-107 and K2). The response of grain anthocyanin and gene expression of OsDFR to light treatment did not show significantly differences between the purple and green leaf varieties, suggesting that the appearance of anthocyanin in leaves might be not related to anthocyanin synthesis in the grain. Taken together, the results suggest that some purple rice varieties were more suitable for planting under low light intensity based on a lower level of grain yield loss, strong shade tolerance, and high anthocyanin content in leaf and grain pericarp. However, it is necessary to explore the effects of light intensity on genes and intermediates in the anthocyanin synthesis pathway for further study.
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Affiliation(s)
- Nantapat Danpreedanan
- Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| | | | - Sansanee Jamjod
- Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
- Lanna Rice Research Center, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Chanakan Prom-U-Thai
- Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
- Lanna Rice Research Center, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Tonapha Pusadee
- Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
- Lanna Rice Research Center, Chiang Mai University, Chiang Mai 50100, Thailand
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83
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Humphreys EA, Skema C. Just add water: Rainfall-induced anther closure and color change in Ripariosida hermaphrodita (Malvaceae). Ecol Evol 2023; 13:e10219. [PMID: 37404694 PMCID: PMC10316374 DOI: 10.1002/ece3.10219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 05/31/2023] [Accepted: 06/06/2023] [Indexed: 07/06/2023] Open
Abstract
Anther opening has commonly been thought of as unidirectional, but reports of anthers closing in response to rainfall show this is not the case. In some species, anther closure can protect pollen from degrading or washing away, thus possibly enhancing male fitness. Similarly, although floral color is often presumed to be static, numerous floral parts may change color during blooming. These color changes primarily occur in response to pollination or aging, thus potentially increasing pollination efficiency by directing floral visitors to recently opened, unpollinated flowers. Daily observations of 364 Ripariosida hermaphrodita flowers from seven individuals showed that anthers that were purple, open, and shedding pollen became beige colored and tightly closed after rainfall. These findings were further supported by observations of plants exposed to simulated rainfall in a greenhouse and time-lapse photography of flowers misted with water. To our knowledge, our work represents the first report of anther closure in response to rain in Malvaceae and the first report of floral color change induced by rainfall.
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Affiliation(s)
- Emily A. Humphreys
- Morris Arboretum & Gardens of the University of PennsylvaniaPhiladelphiaPennsylvaniaUSA
| | - Cynthia Skema
- Morris Arboretum & Gardens of the University of PennsylvaniaPhiladelphiaPennsylvaniaUSA
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84
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Merecz-Sadowska A, Sitarek P, Kowalczyk T, Zajdel K, Jęcek M, Nowak P, Zajdel R. Food Anthocyanins: Malvidin and Its Glycosides as Promising Antioxidant and Anti-Inflammatory Agents with Potential Health Benefits. Nutrients 2023; 15:3016. [PMID: 37447342 DOI: 10.3390/nu15133016] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 06/23/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
Anthocyanins are flavonoid compounds that are abundantly present in fruits and vegetables. These compounds contribute to the color of these foods and offer various health benefits to consumers due to their biological properties. There are more than 1000 types of anthocyanins in nature, all derived from 27 anthocyanidin aglycones that have different glycosylations and acylations. Malvidin is one of the most well-known anthocyanidins. Several studies, including those conducted on cell lines, animals, and humans, have suggested that malvidin and its glycosides possess anti-carcinogenic, diabetes-control, cardiovascular-disease-prevention, and brain-function-improvement properties. These health benefits are primarily attributed to their antioxidant and anti-inflammatory effects, which are influenced by the molecular mechanisms related to the expression and modulation of critical genes. In this article, we review the available information on the biological activity of malvidin and its glycosides concerning their health-promoting effects.
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Affiliation(s)
- Anna Merecz-Sadowska
- Department of Economic and Medical Informatics, University of Lodz, 90-214 Lodz, Poland
| | - Przemysław Sitarek
- Department of Medical Biology, Medical University of Lodz, 90-151 Lodz, Poland
| | - Tomasz Kowalczyk
- Department of Molecular Biotechnology and Genetics, Faculty of Biology and Environmental Protection, University of Lodz, 90-237 Lodz, Poland
| | - Karolina Zajdel
- Department of Medical Informatics and Statistics, Medical University of Lodz, 90-645 Lodz, Poland
| | - Mariusz Jęcek
- Department of Economic and Medical Informatics, University of Lodz, 90-214 Lodz, Poland
| | - Paweł Nowak
- Department of Economic and Medical Informatics, University of Lodz, 90-214 Lodz, Poland
| | - Radosław Zajdel
- Department of Economic and Medical Informatics, University of Lodz, 90-214 Lodz, Poland
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85
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Contreras J, Alcázar-Valle M, Lugo-Cervantes E, Luna-Vital DA, Mojica L. Mexican Native Black Bean Anthocyanin-Rich Extracts Modulate Biological Markers Associated with Inflammation. Pharmaceuticals (Basel) 2023; 16:874. [PMID: 37375821 DOI: 10.3390/ph16060874] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 06/08/2023] [Accepted: 06/09/2023] [Indexed: 06/29/2023] Open
Abstract
This work aimed to obtain and characterize anthocyanin-rich extracts (ARE) from native black beans and evaluate their antioxidant and anti-inflammatory potential. The initial extract was obtained by supercritical fluids (RE) and purified using Amberlite® XAD-7 resin (PE). RE and PE were fractionated using countercurrent chromatography, and four fractions were obtained (REF1 and REF2 from RE, PEF1, and PEF2 from PE). ARE and fractions were characterized, and the biological potential was evaluated. ABTS IC50 values ranged from 7.9 to 139.2 (mg C3GE/L), DPPH IC50 ranged from 9.2 to 117.2 (mg C3GE/L), and NO IC50 ranged from 0.6 to143.8 (mg C3GE/L) (p < 0.05). COX-1 IC50 ranged from 0.1 to 0.9 (mg C3GE/L), COX-2 IC50 ranged from 0.01 to 0.7 (mg C3GE/L), and iNOS IC50 ranged from 0.9 to 5.6 (mg C3GE/L) (p < 0.05). The theoretical binding energy for phenolic compounds ranged from -8.45 to -1.4 kcal/mol for COX-1, from -8.5 to -1.8 kcal/mol for COX-2, and from -7.2 to -1.6 kcal/mol for iNOS. RE and REF2 presented the highest antioxidant and anti-inflammatory potential. Countercurrent chromatography effectively isolates and purifies bioactive compounds while maintaining their biological potential. Native black beans present an attractive phytochemical profile and could be used as ingredients in nutraceuticals and functional foods.
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Affiliation(s)
- Jonhatan Contreras
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad Zapopan, Camino Arenero 1227, El Bajío del Arenal, Zapopan 45019, Jalisco, Mexico
| | - Montserrat Alcázar-Valle
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad Zapopan, Camino Arenero 1227, El Bajío del Arenal, Zapopan 45019, Jalisco, Mexico
| | - Eugenia Lugo-Cervantes
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad Zapopan, Camino Arenero 1227, El Bajío del Arenal, Zapopan 45019, Jalisco, Mexico
| | - Diego A Luna-Vital
- Tecnologico de Monterrey, The Institute for Obesity Research, Avenida Eugenio Garza Sada 2501, Monterrey 64849, NL, Mexico
| | - Luis Mojica
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad Zapopan, Camino Arenero 1227, El Bajío del Arenal, Zapopan 45019, Jalisco, Mexico
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86
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Wang W, Yang P, Xu Z, Zhao L, Wang Y, Liao X. Understanding the pH-dependent interaction of anthocyanin with two food-derived transferrins. Food Chem 2023; 410:135473. [PMID: 36641910 DOI: 10.1016/j.foodchem.2023.135473] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2022] [Revised: 01/01/2023] [Accepted: 01/09/2023] [Indexed: 01/13/2023]
Abstract
The potential binding of cyanidin-3-O-glucoside (C3G) to bovine lactoferrin (BLF) and ovotransferrin (OTF) at pH 3, 5, and 7 was investigated for the first time. Multiple spectroscopic techniques demonstrated pH-dependent alterations in the conformational characteristics of BLF and OTF upon complexation with C3G. Fluorescence quenching assays showed that their highest binding affinity was at pH 7. Hydrophobic interactions and hydrogen bonds were found to be crucial in molecular dynamics simulations but with significantly lower probabilities of formation at pH 3 (p < 0.05). At pH 7, electrostatic attraction can occur for the negatively charged forms of C3G, and the well-maintained native structures of BLF and OTF may be favorable for stabilizing the C3G binding sites. This study sheds light on the stronger interaction of C3G with BLF/OTF at pH 7, which may have implications for future applications such as anthocyanin stabilization or the development of functional food ingredients.
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Affiliation(s)
- Wenxin Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
| | - Peiqing Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
| | - Zhenzhen Xu
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Liang Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China.
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87
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Liu R, Wang X, Yang L, Wang Y, Gao X. Coordinated encapsulation by β-cyclodextrin and chitosan derivatives improves the stability of anthocyanins. Int J Biol Macromol 2023:125060. [PMID: 37245775 DOI: 10.1016/j.ijbiomac.2023.125060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 04/22/2023] [Accepted: 05/22/2023] [Indexed: 05/30/2023]
Abstract
To improve the stability of anthocyanins (ACNs), ACNs were loaded into dual-encapsulated nanocomposite particles by self-assembly using β-cyclodextrin (β-CD) and two different water-soluble chitosan derivatives, namely, chitosan hydrochloride (CHC) and carboxymethyl chitosan (CMC). The ACN-loaded β-CD-CHC/CMC nanocomplexes with small diameters (333.86 nm) and had a desirable zeta potential (+45.97 mV). Transmission electron microscopy (TEM) showed that the ACN-loaded β-CD-CHC/CMC nanocomplexes had a spherical structure. Fourier-transform infrared spectroscopy (FT-IR), nuclear magnetic resonance (1H NMR) and X-ray diffraction (XRD) confirmed that the ACNs in the dual nanocomplexes were encapsulated in the cavity of the β-CD and that the CHC/CMC covered the outer layer of β-CD through noncovalent hydrogen bonding. The ACNs from the dual-encapsulated nanocomplexes improved stability of ACNs under adverse environmental conditions or in a simulated gastrointestinal environment. Further, the nanocomplexes exhibited good storage stability and thermal stability over a wide pH range when added into simulated electrolyte drinks (pH = 3.5) and milk tea (pH = 6.8). This study provides a new option for the preparation of stable ACNs nanocomplexes and expands the applications for ACNs in functional foods.
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Affiliation(s)
- Ranran Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xiaohan Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Lixia Yang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yu Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xueling Gao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
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88
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Rosales TKO, Fabi JP. Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles. Front Nutr 2023; 10:1144677. [PMID: 37293672 PMCID: PMC10244521 DOI: 10.3389/fnut.2023.1144677] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Accepted: 05/08/2023] [Indexed: 06/10/2023] Open
Abstract
In the last decades, evidence has indicated the beneficial properties of dietary polyphenols. In vitro and in vivo studies support that the regular intake of these compounds may be a strategy to reduce the risks of some chronic non-communicable diseases. Despite their beneficial properties, they are poorly bioavailable compounds. Thus, the main objective of this review is to explore how nanotechnology improves human health while reducing environmental impacts with the sustainable use of vegetable residues, from extraction to the development of functional foods and supplements. This extensive literature review discusses different studies based on the application of nanotechnology to stabilize polyphenolic compounds and maintain their physical-chemical stability. Food industries commonly generate a significant amount of solid waste. Exploring the bioactive compounds of solid waste has been considered a sustainable strategy in line with emerging global sustainability needs. Nanotechnology can be an efficient tool to overcome the challenge of molecular instability, especially using polysaccharides such as pectin as assembling material. Complex polysaccharides are biomaterials that can be extracted from citrus and apple peels (from the juice industries) and constitute promising wall material stabilizing chemically sensitive compounds. Pectin is an excellent biomaterial to form nanostructures, as it has low toxicity, is biocompatible, and is resistant to human enzymes. The potential extraction of polyphenols and polysaccharides from residues and their inclusion in food supplements may be a possible application to reduce environmental impacts and constitutes an approach for effectively including bioactive compounds in the human diet. Extracting polyphenolics from industrial waste and using nanotechnology may be feasible to add value to food by-products, reduce impacts on nature and preserve the properties of these compounds.
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Affiliation(s)
- Thiécla Katiane Osvaldt Rosales
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Science, University of São Paulo, São Paulo, SP, Brazil
| | - João Paulo Fabi
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Science, University of São Paulo, São Paulo, SP, Brazil
- Food Research Center (FoRC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo, SP, Brazil
- Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, SP, Brazil
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89
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Antonio-Gómez MV, Salinas-Moreno Y, Hernández-Rosas F, Herrera-Corredor JA, Contreras-Oliva A. Color and Stability of Anthocyanins of Chagalapoli ( Ardisia compressa K.) Fruit Added to an Isotonic Beverage as Microcapsules and as Free Extract. Foods 2023; 12:foods12102009. [PMID: 37238826 DOI: 10.3390/foods12102009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2023] [Revised: 04/26/2023] [Accepted: 05/10/2023] [Indexed: 05/28/2023] Open
Abstract
The demand for natural pigments in the food industry is increasing. Color and stability of anthocyanins of chagalapoli (Ardisia compressa K.) fruit added to an isotonic beverage as microcapsules and free extract were evaluated at two temperatures (4 and 25 °C) in the absence of light. Anthocyanins degradation followed first-order kinetics in the evaluated conditions. The stability of anthocyanins, measured by the variables reaction rate (K), half-life time (t1/2), and anthocyanin retention (AR), was affected significantly (p < 0.01) by temperature. At the end of storage at 4 °C, AR was 91.2 ± 0.28% and 89.63 ± 0.22% in the beverages with microcapsules (BM) and with anthocyanins from extract (BE), respectively, without a significant difference (p ≥ 0.05) between them. However, at 25 °C, AR in the BM was 53.72 ± 0.27%, a significantly lower value (p ≤ 0.05) than that in BE (58.83 ± 1.37%). The color difference values (ΔE) in beverages stored at 4 °C were 3.81 and 2.17 for BM and BE, respectively, while at 25 °C, it was 8.57 and 8.21, respectively. The most stable anthocyanin was cyanidin 3-galactoside. Chagalapoli anthocyanins, both as microcapsules or as an extract, are adequate for adding natural color to isotonic beverages.
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Affiliation(s)
- María Vianey Antonio-Gómez
- Colegio de Postgraduados, Campus Córdoba, Postgrado Innovación Agroalimentaria Sustentable, Km 348 Carretera Córdoba-Veracruz, Amatlán de los Reyes, Veracruz 94946, Mexico
| | - Yolanda Salinas-Moreno
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Campo Experimental Centro Altos de Jalisco, Km 8 Carretera Tepatitlán-Lagos de Moreno, Tepatitlán de Morelos 47600, Mexico
| | - Francisco Hernández-Rosas
- Colegio de Postgraduados, Campus Córdoba, Postgrado Innovación Agroalimentaria Sustentable, Km 348 Carretera Córdoba-Veracruz, Amatlán de los Reyes, Veracruz 94946, Mexico
| | - José Andrés Herrera-Corredor
- Colegio de Postgraduados, Campus Córdoba, Postgrado Innovación Agroalimentaria Sustentable, Km 348 Carretera Córdoba-Veracruz, Amatlán de los Reyes, Veracruz 94946, Mexico
| | - Adriana Contreras-Oliva
- Colegio de Postgraduados, Campus Córdoba, Postgrado Innovación Agroalimentaria Sustentable, Km 348 Carretera Córdoba-Veracruz, Amatlán de los Reyes, Veracruz 94946, Mexico
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90
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Abo-Elghiet F, Mohamed SA, Yasin NAE, Temraz A, El-Tantawy WH, Ahmed SF. The effect of Alnus incana (L.) Moench extracts in ameliorating iron overload-induced hepatotoxicity in male albino rats. Sci Rep 2023; 13:7635. [PMID: 37169909 PMCID: PMC10175300 DOI: 10.1038/s41598-023-34480-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Accepted: 05/02/2023] [Indexed: 05/13/2023] Open
Abstract
Iron overload causes multiorgan dysfunction and serious damage. Alnus incana from the family Betulaceae, widely distributed in North America, is used for treating diseases. In this study, we investigated the iron chelating, antioxidant, anti-inflammatory, and antiapoptotic activities of the total and butanol extract from Alnus incana in iron-overloaded rats and identified the bioactive components in both extracts using liquid chromatography-mass spectrometry. We induced iron overload in the rats via six intramuscular injections of 12.5 mg iron dextran/100 g body weight for 30 days. The rats were then administered 60 mg ferrous sulfate /kg body weight once daily using a gastric tube. The total and butanol extracts were given orally, and the reference drug (deferoxamine) was administered subcutaneously for another month. After two months, we evaluated the biochemical, histopathological, histochemical, and immunohistochemical parameters. Iron overload significantly increased the serum iron level, liver biomarker activities, hepatic iron content, malondialdehyde, tumor necrosis factor-alpha, and caspase-3 levels. It also substantially (P < 0.05) reduced serum albumin, total protein, and total bilirubin content, and hepatic reduced glutathione levels. It caused severe histopathological alterations compared to the control rats, which were markedly (P < 0.05) ameliorated after treatment. The total extract exhibited significantly higher anti-inflammatory and antiapoptotic activities but lower antioxidant and iron-chelating activities than the butanol extract. Several polyphenolic compounds, including flavonoids and phenolic acids, were detected by ultraperformance liquid chromatography-electrospray ionization-quadrupole time-of-flight mass spectrometry (UPLC-ESI-QTOF-MS) analysis. Our findings suggest that both extracts might alleviate iron overload-induced hepatoxicity and other pathological conditions characterized by hepatic iron overload, including thalassemia and sickle-cell anemia.
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Affiliation(s)
- Fatma Abo-Elghiet
- Pharmacognosy and Medicinal Plants Department, Faculty of Pharmacy for Girls, Al Azhar University, Cairo, Egypt
| | - Shaza A Mohamed
- Pharmacognosy and Medicinal Plants Department, Faculty of Pharmacy for Girls, Al Azhar University, Cairo, Egypt
| | - Noha A E Yasin
- Cytology and Histology Department, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt.
| | - Abeer Temraz
- Pharmacognosy and Medicinal Plants Department, Faculty of Pharmacy for Girls, Al Azhar University, Cairo, Egypt
| | | | - Samah Fathy Ahmed
- National Organization for Drug Control and Research, Dokki, Cairo, Egypt
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91
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Fu W, Li S, Helmick H, Hamaker BR, Kokini JL, Reddivari L. Complexation with Polysaccharides Enhances the Stability of Isolated Anthocyanins. Foods 2023; 12:foods12091846. [PMID: 37174384 PMCID: PMC10178255 DOI: 10.3390/foods12091846] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 04/18/2023] [Accepted: 04/26/2023] [Indexed: 05/15/2023] Open
Abstract
Isolated anthocyanins have limited colonic bioavailability due to their instability as free forms. Thus, many methods have been fabricated to increase the stability of anthocyanins. Complexation, encapsulation, and co-pigmentation with other pigments, proteins, metal ions, and carbohydrates have been reported to improve the stability and bioavailability of anthocyanins. In this study, anthocyanins extracted from purple potatoes were complexed with four different polysaccharides and their mixture. The anthocyanin-polysaccharide complexes were characterized using a zeta potential analyzer, particle size analyzer, scanning electron microscopy, and Fourier-transform infrared spectroscopy. Complexes were subjected to simulated digestion for assessing the stability of anthocyanins. Furthermore, complexes were subjected to different pH conditions and incubated at high temperatures to monitor color changes. A Caco-2 cell monolayer was used to evaluate the colonic concentrations of anthocyanins. In addition, the bioactivity of complexes was assessed using LPS-treated Caco-2 cell monolayer. Results show that pectin had the best complexation capacity with anthocyanins. The surface morphology of the anthocyanin-pectin complex (APC) was changed after complexation. APC was more resistant to the simulated upper gastrointestinal digestion, and high pH and temperature conditions for a longer duration. Furthermore, APC restored the lipopolysaccharide (LPS)-induced high cell permeability compared to isolated anthocyanins. In conclusion, complexation with pectin increased the stability and colonic bioavailability and the activity of anthocyanins.
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Affiliation(s)
- Wenyi Fu
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Shiyu Li
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Harrison Helmick
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Bruce R Hamaker
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Jozef L Kokini
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Lavanya Reddivari
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
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92
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Xu R, Luo M, Xu J, Wang M, Huang B, Miao Y, Liu D. Integrative Analysis of Metabolomic and Transcriptomic Data Reveals the Mechanism of Color Formation in Corms of Pinellia ternata. Int J Mol Sci 2023; 24:ijms24097990. [PMID: 37175702 PMCID: PMC10178707 DOI: 10.3390/ijms24097990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 04/24/2023] [Accepted: 04/26/2023] [Indexed: 05/15/2023] Open
Abstract
Pinellia ternata (Thunb.) Breit. (P. ternata) is a very important plant that is commonly used in traditional Chinese medicine. Its corms can be used as medicine and function to alleviate cough, headache, and phlegm. The epidermis of P. ternata corms is often light yellow to yellow in color; however, within the range of P. ternata found in JingZhou City in Hubei Province, China, there is a form of P. ternata in which the epidermis of the corm is red. We found that the total flavonoid content of red P. ternata corms is significantly higher than that of yellow P. ternata corms. The objective of this study was to understand the molecular mechanisms behind the difference in epidermal color between the two forms of P. ternata. The results showed that a high content of anthocyanidin was responsible for the red epidermal color in P. ternata, and 15 metabolites, including cyanidin-3-O-rutinoside-5-O-glucoside, cyanidin-3-O-glucoside, and cyanidin-3-O-rutinoside, were screened as potential color markers in P. ternata through metabolomic analysis. Based on an analysis of the transcriptome, seven genes, including PtCHS1, PtCHS2, PtCHI1, PtDFR5, PtANS, PtUPD-GT2, and PtUPD-GT3, were found to have important effects on the biosynthesis of anthocyanins in the P. ternata corm epidermis. Furthermore, two transcription factors (TFs), bHLH1 and bHLH2, may have regulatory functions in the biosynthesis of anthocyanins in red P. ternata corms. Using an integrative analysis of the metabolomic and transcriptomic data, we identified five genes, PtCHI, PtDFR2, PtUPD-GT1, PtUPD-GT2, and PtUPD-GT3, that may play important roles in the presence of the red epidermis color in P. ternata corms.
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Affiliation(s)
- Rong Xu
- Key Laboratory of Traditional Chinese Medicine Resources and Chemistry of Hubei Province, Hubei University of Chinese Medicine, Wuhan 430065, China
| | - Ming Luo
- Key Laboratory of Traditional Chinese Medicine Resources and Chemistry of Hubei Province, Hubei University of Chinese Medicine, Wuhan 430065, China
| | - Jiawei Xu
- Key Laboratory of Traditional Chinese Medicine Resources and Chemistry of Hubei Province, Hubei University of Chinese Medicine, Wuhan 430065, China
| | - Mingxing Wang
- Key Laboratory of Traditional Chinese Medicine Resources and Chemistry of Hubei Province, Hubei University of Chinese Medicine, Wuhan 430065, China
| | - Bisheng Huang
- Key Laboratory of Traditional Chinese Medicine Resources and Chemistry of Hubei Province, Hubei University of Chinese Medicine, Wuhan 430065, China
| | - Yuhuan Miao
- Key Laboratory of Traditional Chinese Medicine Resources and Chemistry of Hubei Province, Hubei University of Chinese Medicine, Wuhan 430065, China
| | - Dahui Liu
- Key Laboratory of Traditional Chinese Medicine Resources and Chemistry of Hubei Province, Hubei University of Chinese Medicine, Wuhan 430065, China
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93
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Cai T, Ge-Zhang S, Song M. Anthocyanins in metabolites of purple corn. FRONTIERS IN PLANT SCIENCE 2023; 14:1154535. [PMID: 37089635 PMCID: PMC10118017 DOI: 10.3389/fpls.2023.1154535] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Accepted: 03/23/2023] [Indexed: 05/03/2023]
Abstract
Purple corn (Zea mays L.) is a special variety of corn, rich in a large amount of anthocyanins and other functional phytochemicals, and has always ranked high in the economic benefits of the corn industry. However, most studies on the stability of agronomic traits and the interaction between genotype and environment in cereal crops focus on yield. In order to further study the accumulation and stability of special anthocyanins in the growth process of purple corn, this review starts with the elucidation of anthocyanins in purple corn, the biosynthesis process and the gene regulation mechanism behind them, points out the influence of anthocyanin metabolism on anthocyanin metabolism, and introduces the influence of environmental factors on anthocyanin accumulation in detail, so as to promote the multi-field production of purple corn, encourage the development of color corn industry and provide new opportunities for corn breeders and growers.
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Affiliation(s)
- Taoyang Cai
- Aulin College, Northeast Forestry University, Harbin, China
| | | | - Mingbo Song
- College of Forestry, Northeast Forestry University, Harbin, China
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94
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Gamel TH, Saeed SMG, Ali R, Abdel-Aal ESM. Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits. Foods 2023; 12:foods12071358. [PMID: 37048178 PMCID: PMC10093297 DOI: 10.3390/foods12071358] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 03/20/2023] [Accepted: 03/21/2023] [Indexed: 04/14/2023] Open
Abstract
Colored wheats such as black, blue, or purple wheat are receiving a great interest as healthy food ingredients due to their potential health-enhancing attributes. Purple wheat is an anthocyanin-pigmented grain that holds huge potential in food applications since wheat is the preferred source of energy and protein in human diet. Purple wheat is currently processed into a variety of foods with potent antioxidant properties, which have been demonstrated by in vitro studies. However, the health impacts of purple wheat foods in humans still require further investigations. Meanwhile, anthocyanins are vulnerable molecules that require special stabilization treatments during food preparation and processing. A number of stabilization methods such as co-pigmentation, self-association, encapsulation, metal binding, and adjusting processing conditions have been suggested as a means to diminish the loss of anthocyanins in processed foods and dietary supplements. The present review was intended to provide insights about purple wheat food product development and its roles in human health. In addition, methods for stabilizing anthocyanins during processing were briefly discussed.
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Affiliation(s)
- Tamer H Gamel
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON N1G 5C9, Canada
| | | | - Rashida Ali
- Department of Food Science and Technology, University of Karachi, Karachi 75270, Pakistan
| | - El-Sayed M Abdel-Aal
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON N1G 5C9, Canada
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95
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Caner C, Alnıak NY, Yüceer M. Combined effect of sonication and equilibrium‐modified atmosphere packaging to improve storage stability of “Angelino” plums during extended storage. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
Affiliation(s)
- Cengiz Caner
- Department of Food Engineering, Engineering Faculty Canakkale Onsekiz Mart University Canakkale Turkey
| | - Nesrin Yumak Alnıak
- Department of Food Engineering, Engineering Faculty Canakkale Onsekiz Mart University Canakkale Turkey
| | - Muhammed Yüceer
- Department of Food Processing, Vocational School of Technical Sciences Canakkale Onsekiz Mart University Canakkale Turkey
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96
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Becerra LD, Quintanilla-Carvajal MX, Escobar S, Ruiz RY. Correlation between color parameters and bioactive compound content during cocoa seed transformation under controlled process conditions. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
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97
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Molelekoa TBJ, Augustyn W, Regnier T, da Silva LS. CHEMICAL CHARACTERIZATION AND TOXICITY EVALUATION OF FUNGAL PIGMENTS FOR POTENTIAL APPLICATION IN FOOD, PHAMARCEUTICAL AND AGRICULTURAL INDUSTRIES. Saudi J Biol Sci 2023; 30:103630. [PMID: 37113475 PMCID: PMC10127131 DOI: 10.1016/j.sjbs.2023.103630] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 03/08/2023] [Accepted: 03/26/2023] [Indexed: 04/03/2023] Open
Abstract
Concerns associated with the use of synthetic colourants backs the demand for natural colourants. Thus, the current study aimed at characterizing crude fungal pigments produced by Penicillium multicolour, P. canescens, Talaromyces verruculosus, Fusarium solani and P. herquie. This included their antioxidant and antimicrobial properties together with acute toxicity evaluation on zebrafish embryos. The identification of pigment compounds was achieved through MS and IR data. The study demonstrated a substantial radical scavenging activity of extracts ranging from 65.49 to 74.46%, close to that of ascorbic acid (89.21%). Penicillium canescens and F. solani exhibited a strong antimicrobial activity against Escherichia coli and Enterococcus aerogenes and Salmonella typhi, Staphylococcus aureus and Bacillus cereus at MIC values ranging from 1.5 to 2.5 mg/mL. However, some levels of toxicity were observed for all extracts at a concentration range of 3-5 mg/mL. Pigment by P. multicolour, T. verruculosus and F. solani were tentatively identified through IR and MS data as sclerotiorin (yellow), rubropunctamine (red) and bostrycoidin (red). In conclusion, the study demonstrates a market potential of filamentous fungi pigments due to their antioxidant, antimicrobial activities, and prominent colours. Although there are some toxicity concerns, further tests must be done using molecular docking, albino mice and cell linings.
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Affiliation(s)
- Tumisi Beiri Jeremiah Molelekoa
- Department of Biotechnology and Food Technology, Arcadia Campus, Tshwane University of Technology, Pretoria, Private Bag X680, Pretoria 0001, South Africa
- Corresponding author.
| | - Wilma Augustyn
- Department of Chemistry, Arcadia Campus, Tshwane University of Technology, Pretoria, Private Bag X680, Pretoria 0001, South Africa
| | - Thierry Regnier
- Department of Biotechnology and Food Technology, Arcadia Campus, Tshwane University of Technology, Pretoria, Private Bag X680, Pretoria 0001, South Africa
| | - Laura Suzanne da Silva
- Department of Biotechnology and Food Technology, Arcadia Campus, Tshwane University of Technology, Pretoria, Private Bag X680, Pretoria 0001, South Africa
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98
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Peng XQ, Ai YJ, Pu YT, Wang XJ, Li YH, Wang Z, Zhuang WB, Yu BJ, Zhu ZQ. Transcriptome and metabolome analyses reveal molecular mechanisms of anthocyanin-related leaf color variation in poplar ( Populus deltoides) cultivars. FRONTIERS IN PLANT SCIENCE 2023; 14:1103468. [PMID: 36909390 PMCID: PMC9998943 DOI: 10.3389/fpls.2023.1103468] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Accepted: 02/07/2023] [Indexed: 06/18/2023]
Abstract
INTRODUCTION Colored-leaf plants are increasingly popular for their aesthetic, ecological, and social value, which are important materials for research on the regulation of plant pigments. However, anthocyanin components and the molecular mechanisms of anthocyanin biosynthesis in colored-leaf poplar remain unclear. Consequently, an integrative analysis of transcriptome and metabolome is performed to identify the key metabolic pathways and key genes, which could contribute to the molecular mechanism of anthocyanin biosynthesis in the colored-leaf cultivars poplar. METHODS In this study, integrated metabolite and transcriptome analysis was performed to explore the anthocyanin composition and the specific regulatory network of anthocyanin biosynthesis in the purple leaves of the cultivars 'Quanhong' (QHP) and 'Zhongshanyuan' (ZSY). Correlation analysis between RNA-seq data and metabolite profiles were also performed to explore the candidate genes associated with anthocyanin biosynthesis. R2R3-MYB and bHLH TFs with differential expression levels were used to perform a correlation analysis with differentially accumulated anthocyanins. RESULTS AND DISCUSSION A total of 39 anthocyanin compounds were detected by LC-MS/MS analysis. Twelve cyanidins, seven pelargonidins, five delphinidins, and five procyanidins were identified as the major anthocyanin compounds, which were differentially accumulated in purple leaves of QHP and ZSY. The major genes associated with anthocyanin biosynthesis, including structural genes and transcription factors, were differentially expressed in purple leaves of QHP and ZSY through RNA-sequencing (RNA-seq) data analysis, which was consistent with quantitative real-time PCR analysis results. Correlation analysis between RNA-seq data and metabolite profiles showed that the expression patterns of certain differentially expressed genes in the anthocyanin biosynthesis pathway were strongly correlated with the differential accumulation of anthocyanins. One R2R3-MYB subfamily member in the SG5 subgroup, Podel.04G021100, showed a similar expression pattern to some structural genes. This gene was strongly correlated with 16 anthocyanin compounds, indicating that Podel.04G021100 might be involved in the regulation of anthocyanin biosynthesis. These results contribute to a systematic and comprehensive understanding of anthocyanin accumulation and to the molecular mechanisms of anthocyanin biosynthesis in QHP and ZSY.
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Affiliation(s)
- Xu Qian Peng
- College of Tea Science, Guizhou University, Guiyang, China
| | - Yu Jie Ai
- College of Tea Science, Guizhou University, Guiyang, China
| | - Yu Ting Pu
- College of Tea Science, Guizhou University, Guiyang, China
| | - Xiao Jing Wang
- College of Tea Science, Guizhou University, Guiyang, China
| | - Yu Hang Li
- Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences (Nanjing Botanical Garden Mem. Sun Yat-Sen), Nanjing, China
| | - Zhong Wang
- Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences (Nanjing Botanical Garden Mem. Sun Yat-Sen), Nanjing, China
| | - Wei Bing Zhuang
- Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences (Nanjing Botanical Garden Mem. Sun Yat-Sen), Nanjing, China
- Laboratory of Plant Stress Biology, College of Life Sciences, Nanjing Agricultural University, Nanjing, China
- Laizhou, Ornamental Research Center, Hongshun Plum Planting Technology Co., Ltd, Yantai, China
| | - Bing Jun Yu
- Laboratory of Plant Stress Biology, College of Life Sciences, Nanjing Agricultural University, Nanjing, China
| | - Zhi Qi Zhu
- Laizhou, Ornamental Research Center, Hongshun Plum Planting Technology Co., Ltd, Yantai, China
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99
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Juçara Fruit ( Euterpe Edulis Martius) Valorization Combining Emergent Extraction Technologies and Aqueous Solutions of Alkanediols. Molecules 2023; 28:molecules28041607. [PMID: 36838595 PMCID: PMC9966649 DOI: 10.3390/molecules28041607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 02/01/2023] [Accepted: 02/02/2023] [Indexed: 02/10/2023] Open
Abstract
Anthocyanins from juçara fruits were extracted by pressurized liquid extraction (PLE) or ultrasound-assisted extraction (UAE), using aqueous solutions of 1,2-alkanediols and glycerol ethers as biobased solvents. The PLE (100 bar, 13 min, 1 mL/min flow rate) in the optimal extraction conditions originated 23.1 mganthocyanins·gdry biomass-1. On the other hand, the UAE was 10 min long, and the optimal conditions using 1,2-propanediol were 42.6 wt%, 160 W, and pH 7.0, leading to 50 mganthocyanins·gdry biomass-1. Extractions at the UAE optimized conditions, with aqueous solutions of five different 1,2-alkanediols and three glycerol ethers were performed, and compared to water and ethanolic extracts. The biobased solvent solutions presented anthocyanin yields up to 33% higher than water, and were shown to be as efficient as ethanol/water, but generated extracts with higher antioxidant capacity. The anthocyanin-rich extract of juçara, obtained with 1,2-propanediol, was used in the production of a natural soap and incorporated into a cream, showing that the addition of the juçara extract resulted in an antioxidant capacity in both products.
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100
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Li Y, Xie L, Jiang X, Cai G, Zhu G, Zheng Z, Liu F. Effect of anthocyanins on mechanical and physicochemical properties of wheat dough. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/21/2023]
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