101
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Content and response to Ɣ-irradiation before over-ripening of capsaicinoid, carotenoid, and tocopherol in new hybrids of spice chili peppers. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111555] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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102
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Gamma irradiation and storage effects on quality and safety of Himalayan paprika (Waer). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111667] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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103
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Machado FB, Lopes de Macêdo IY, Campos HM, Gonçalves Moreno EK, Batista Silva MF, Raimundo de Oliveira Neto J, Feitosa Ramalho RR, Nascimento ADR, Vaz BG, Carlos da Cunha L, Ghedini PC, Diculescu VC, de Souza Gil E. Antioxidant activity of thirty-six peppers varieties and vasorelaxant of selected varieties. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100989] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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104
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Guevara L, Domínguez-Anaya MÁ, Ortigosa A, González-Gordo S, Díaz C, Vicente F, Corpas FJ, Pérez del Palacio J, Palma JM. Identification of Compounds with Potential Therapeutic Uses from Sweet Pepper ( Capsicum annuum L.) Fruits and Their Modulation by Nitric Oxide (NO). Int J Mol Sci 2021; 22:ijms22094476. [PMID: 33922964 PMCID: PMC8123290 DOI: 10.3390/ijms22094476] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 04/15/2021] [Accepted: 04/20/2021] [Indexed: 12/14/2022] Open
Abstract
Plant species are precursors of a wide variety of secondary metabolites that, besides being useful for themselves, can also be used by humans for their consumption and economic benefit. Pepper (Capsicum annuum L.) fruit is not only a common food and spice source, it also stands out for containing high amounts of antioxidants (such as vitamins C and A), polyphenols and capsaicinoids. Particular attention has been paid to capsaicin, whose anti-inflammatory, antiproliferative and analgesic activities have been reported in the literature. Due to the potential interest in pepper metabolites for human use, in this project, we carried out an investigation to identify new bioactive compounds of this crop. To achieve this, we applied a metabolomic approach, using an HPLC (high-performance liquid chromatography) separative technique coupled to metabolite identification by high resolution mass spectrometry (HRMS). After chromatographic analysis and data processing against metabolic databases, 12 differential bioactive compounds were identified in sweet pepper fruits, including quercetin and its derivatives, L-tryptophan, phytosphingosin, FAD, gingerglycolipid A, tetrahydropentoxylin, blumenol C glucoside, colnelenic acid and capsoside A. The abundance of these metabolites varied depending on the ripening stage of the fruits, either immature green or ripe red. We also studied the variation of these 12 metabolites upon treatment with exogenous nitric oxide (NO), a free radical gas involved in a good number of physiological processes in higher plants such as germination, growth, flowering, senescence, and fruit ripening, among others. Overall, it was found that the content of the analyzed metabolites depended on the ripening stage and on the presence of NO. The metabolic pattern followed by quercetin and its derivatives, as a consequence of the ripening stage and NO treatment, was also corroborated by transcriptomic analysis of genes involved in the synthesis of these compounds. This opens new research perspectives on the pepper fruit’s bioactive compounds with nutraceutical potentiality, where biotechnological strategies can be applied for optimizing the level of these beneficial compounds.
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Affiliation(s)
- Lucía Guevara
- Group of Antioxidant, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Biochemistry, Cell and Molecular Biology of Plants, Estación Experimental del Zaidín, CSIC, 18008 Granada, Spain; (L.G.); (M.Á.D.-A.); (A.O.); (S.G.-G.); (F.J.C.)
| | - María Ángeles Domínguez-Anaya
- Group of Antioxidant, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Biochemistry, Cell and Molecular Biology of Plants, Estación Experimental del Zaidín, CSIC, 18008 Granada, Spain; (L.G.); (M.Á.D.-A.); (A.O.); (S.G.-G.); (F.J.C.)
| | - Alba Ortigosa
- Group of Antioxidant, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Biochemistry, Cell and Molecular Biology of Plants, Estación Experimental del Zaidín, CSIC, 18008 Granada, Spain; (L.G.); (M.Á.D.-A.); (A.O.); (S.G.-G.); (F.J.C.)
| | - Salvador González-Gordo
- Group of Antioxidant, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Biochemistry, Cell and Molecular Biology of Plants, Estación Experimental del Zaidín, CSIC, 18008 Granada, Spain; (L.G.); (M.Á.D.-A.); (A.O.); (S.G.-G.); (F.J.C.)
| | - Caridad Díaz
- Department of Screening & Target Validation, Fundación MEDINA, 18016 Granada, Spain; (C.D.); (F.V.); (J.P.d.P.)
| | - Francisca Vicente
- Department of Screening & Target Validation, Fundación MEDINA, 18016 Granada, Spain; (C.D.); (F.V.); (J.P.d.P.)
| | - Francisco J. Corpas
- Group of Antioxidant, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Biochemistry, Cell and Molecular Biology of Plants, Estación Experimental del Zaidín, CSIC, 18008 Granada, Spain; (L.G.); (M.Á.D.-A.); (A.O.); (S.G.-G.); (F.J.C.)
| | - José Pérez del Palacio
- Department of Screening & Target Validation, Fundación MEDINA, 18016 Granada, Spain; (C.D.); (F.V.); (J.P.d.P.)
| | - José M. Palma
- Group of Antioxidant, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Biochemistry, Cell and Molecular Biology of Plants, Estación Experimental del Zaidín, CSIC, 18008 Granada, Spain; (L.G.); (M.Á.D.-A.); (A.O.); (S.G.-G.); (F.J.C.)
- Correspondence: ; Tel.: +34-958-181-1600; Fax: +34-958-181-609
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105
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Ropelewska E, Szwejda‐Grzybowska J. A comparative analysis of the discrimination of pepper (
Capsicum annuum
L.) based on the cross‐section and seed textures determined using image processing. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13694] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Ewa Ropelewska
- Fruit and Vegetable Storage and Processing Department The National Institute of Horticultural Research Skierniewice Poland
| | - Justyna Szwejda‐Grzybowska
- Fruit and Vegetable Storage and Processing Department The National Institute of Horticultural Research Skierniewice Poland
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106
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Vázquez-Espinosa M, González-de-Peredo AV, Espada-Bellido E, Ferreiro-González M, Barbero GF, Palma M. Simultaneous determination by UHPLC-PDA of major capsaicinoids and capsinoids contents in peppers. Food Chem 2021; 356:129688. [PMID: 33812187 DOI: 10.1016/j.foodchem.2021.129688] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Revised: 03/14/2021] [Accepted: 03/19/2021] [Indexed: 02/06/2023]
Abstract
Capsaicinoids and capsinoids compounds have been a focus of special attention for their health benefits. An effective and rapid Ultra-High-Performance Liquid Chromatography (UHPLC-PDA) method has been developed and validated for the simultaneous separation and quantitative determination of the major capsaicinoids and capsinoids present in peppers. The separation of all the compounds of interest was achieved in less than 2 min by means of an ACQUITY UPLC BEH rp-C18 column (100 mm × 2.1 mm i.d., 1.7 µm particle size). The variables that have been optimized are the mobile phase (water as solvent A and acetonitrile as solvent B, both acidified by adding 0.1% acetic acid), separation gradient, column temperature (35-70 °C), flow rate (0.6-0.95 mL min-1), and injection volume (2.5-3.5 µL). The evaluation of the chromatographic performance revealed excellent resolution, retention factor, and selectivity. The method was satisfactorily validated in terms of linearity, detection and quantification limits, precision, and robustness.
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Affiliation(s)
- Mercedes Vázquez-Espinosa
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - Ana V González-de-Peredo
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - Estrella Espada-Bellido
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - Marta Ferreiro-González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - Gerardo F Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
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107
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Influence of intra and inter species variation in chilies (Capsicum spp.) on metabolite composition of three fruit segments. Sci Rep 2021; 11:4932. [PMID: 33654228 PMCID: PMC7925605 DOI: 10.1038/s41598-021-84458-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Accepted: 02/17/2021] [Indexed: 11/09/2022] Open
Abstract
Twenty-one different cultivars from four different species were examined. The highest dry weight was present in seeds (between 35 and 50%) and the average water content was 60%. Placenta and pericarp contained on average 86% water. Total sugars variation between species was 60%. The most concentrated in the various cultivar pericarps were ascorbic acid ranging from 368.1 to 2105.6 mg/100 g DW and citric acid ranging from 1464.3 to 9479.9 mg/100 g DW. Total phenolic content ranged from 2599.1 mg/100 DW in 'Chilli AS- Rot' to 7766.7 mg/100 g DW in 'Carolina Reaper'. The placenta had 23.5 times higher phenolic content than seeds. C. chinense and C. chinense × C. frutescens had 3.5 to 5 times higher capsaicinoid content compared to C. annuum and C. baccatum, with 'Carolina Reaper' having the highest content at 7334.3 mg/100 g DW and 'Chilli AS- Rot' the lowest (318.7 mg/100 g DW).
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108
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Elias M, Laranjo M, Agulheiro‐Santos AC, Potes ME, Carrascosa AV. Quality of nonmeat ingredients used in the manufacturing of traditional dry‐cured pork sausages. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15213] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Miguel Elias
- MED‐Mediterranean Institute for Agriculture, Environment and Development IIFA‐Instituto de Investigação e Formação Avançada Universidade de Évora, Pólo da Mitra Évora Portugal
- Departamento de Fitotecnia Escola de Ciências e Tecnologia Universidade de Évora, Pólo da Mitra Évora Portugal
| | - Marta Laranjo
- MED‐Mediterranean Institute for Agriculture, Environment and Development IIFA‐Instituto de Investigação e Formação Avançada Universidade de Évora, Pólo da Mitra Évora Portugal
| | - Ana Cristina Agulheiro‐Santos
- MED‐Mediterranean Institute for Agriculture, Environment and Development IIFA‐Instituto de Investigação e Formação Avançada Universidade de Évora, Pólo da Mitra Évora Portugal
- Departamento de Fitotecnia Escola de Ciências e Tecnologia Universidade de Évora, Pólo da Mitra Évora Portugal
| | - Maria Eduarda Potes
- MED‐Mediterranean Institute for Agriculture, Environment and Development IIFA‐Instituto de Investigação e Formação Avançada Universidade de Évora, Pólo da Mitra Évora Portugal
- Departamento de Medicina Veterinária Escola de Ciências e Tecnologia Universidade de Évora, Pólo da Mitra Évora Portugal
| | - Alfonso V. Carrascosa
- MED‐Mediterranean Institute for Agriculture, Environment and Development IIFA‐Instituto de Investigação e Formação Avançada Universidade de Évora, Pólo da Mitra Évora Portugal
- Departamento de Biodiversidad y Biologia Evolutiva Museo Nacional de Ciencias Naturales CSIC Madrid España
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109
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Aguiar AC, Paula JT, Mundo JLM, Martínez J, McClements DJ. Influence of type of natural emulsifier and microfluidization conditions on Capsicum oleoresin nanoemulsions properties and stability. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13660] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ana Carolina Aguiar
- Department of Food Engineering College of Food Engineering, University of Campinas (UNICAMP) Campinas São Paulo Brazil
| | - Julia Teixeira Paula
- Department of Food Engineering Institute of Exact and Earth Sciences, Federal University of Mato Grosso Barra do Garças Mato Grosso Brazil
| | | | - Julian Martínez
- Department of Food Engineering College of Food Engineering, University of Campinas (UNICAMP) Campinas São Paulo Brazil
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110
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Tang R, Peng J, Chen L, Liu D, Wang W, Guo X. Combination of Flos Sophorae and chili pepper as a nitrite alternative improves the antioxidant, microbial communities and quality traits in Chinese sausages. Food Res Int 2021; 141:110131. [PMID: 33641998 DOI: 10.1016/j.foodres.2021.110131] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2020] [Revised: 01/06/2021] [Accepted: 01/07/2021] [Indexed: 10/22/2022]
Abstract
The main issue remains finding a nitrite alternative able to provide its multiple functions. Flos Sophorae exerts antioxidant and prebiotic actions, chili pepper has potent coloring capacity, thus this study investigated whether combination of Flos Sophorae and chili pepper could address the multiple activities of nitrite in Chinese sausages. Dry-fermented sausages were prepared: control and four treatments added with 150 mg/kg sodium nitrite (Nit), 0.2% Flos Sophorae (FS), 1% chili pepper (CP), and combination of 0.2% Flos Sophorae and 1% chili pepper (FS + CP). Results indicated that FS, CP and FS + CP had higher moisture, antioxidant activity and numbers of beneficial Staphylococcus and yeasts Candida, and lower numbers of Escherichia coli and harmful fungi, while FS had lower redness and harder texture than control. Their combination inhibited the declines of capsanthin and antioxidant capacity with ripening time, further improved microbiological communities compared with CP, and resulted in higher redness, similar color score and bacterial community, less lipid oxidation and softer texture compared with Nit. These results suggested that Flos Sophorae in combination with chili pepper could replace the nitrite's contribution to red curing color and microbiological communities, and effectively hinder lipid oxidation in Chinese sausages.
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Affiliation(s)
- Renyong Tang
- School of Food and Biological Engineering, Chengdu University, Sichuan, PR China; Sichuan Key Laboratory of Meat Processing, Chengdu University, Sichuan, PR China
| | - Jiaxuan Peng
- School of Food and Biological Engineering, Chengdu University, Sichuan, PR China
| | - Lin Chen
- School of Food and Biological Engineering, Chengdu University, Sichuan, PR China
| | - Dayu Liu
- School of Food and Biological Engineering, Chengdu University, Sichuan, PR China
| | - Wei Wang
- Sichuan Key Laboratory of Meat Processing, Chengdu University, Sichuan, PR China
| | - Xiulan Guo
- School of Food and Biological Engineering, Chengdu University, Sichuan, PR China.
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111
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Basharat S, Gilani SA, Iftikhar F, Murtaza MA, Basharat A, Sattar A, Qamar MM, Ali M. Capsaicin: Plants of the Genus Capsicum and Positive Effect of Oriental Spice on Skin Health. Skin Pharmacol Physiol 2021; 33:331-341. [PMID: 33401283 DOI: 10.1159/000512196] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2019] [Accepted: 08/28/2020] [Indexed: 11/19/2022]
Abstract
BACKGROUND Capsaicin, the main pungent ingredient in hot chili peppers, causes excitation of small sensory neurons. It also provides the basic pungent flavor in Capsicum fruits. SUMMARY Capsaicin plays a vital role as an agonist for the TRPV1 (transient receptor potential cation channel, subfamily V, member 1) receptor. TRPV1 is essential for the reduction of oxidative stress, pain sensations, and inflammation. Therefore, it has many pros related to health issue. Activation and positive impact of TRPV1 via capsaicin has been studied in various dermatological conditions and in other skin-related issues. Past studies documented that capsaicin plays a vital role in the prevention of atopic dermatitis as well as psoriasis. Moreover, TRPV1 is also very important for skin health because it acts as a capsaicin receptor. It is found in nociceptive nerve fibers and nonneural structures. It prompts the release of a compound that is involved in communicating pain between the spinal cord nerves and other parts of the body. Key Messages: Here, we summarize the growing evidence for the beneficial role of capsaicin and TRPV1 and how they help in the relief of skin diseases such as inflammation, permeation, dysfunction, atopic dermatitis, and psoriasis and in pain amplification syndrome.
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Affiliation(s)
- Shahnai Basharat
- University Institute of Diet & Nutritional Sciences, The University of Lahore, Sargodha, Pakistan,
| | - Syed Amir Gilani
- Dean, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
| | - Faiza Iftikhar
- University Institute of Diet & Nutritional Sciences, The University of Lahore, Sargodha, Pakistan
| | | | - Ayesha Basharat
- Sargodha Medical College, University of Sargodha, Sargodha, Pakistan
| | - Ahsan Sattar
- Food Microbiology and Technology, Bahaudin Zikriya University, Multan, Pakistan
| | - Muhammad Mustafa Qamar
- Department of Physical Therapy, Sargodha Medical College, The University of Sargodha, Sargodha, Pakistan
| | - Muhammad Ali
- Institute of Allied Health Sciences, Sargodha Medical College, The University of Sargodha, Sargodha, Pakistan
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112
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Luo J, Lin X, Bordiga M, Brennan C, Xu B. Manipulating effects of fruits and vegetables on gut microbiota – a critical review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14927] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Jing Luo
- Food Science and Technology Program BNU–HKBU United International College Zhuhai China
| | - Xian Lin
- Food Science and Technology Program BNU–HKBU United International College Zhuhai China
- Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Sericultural & Agri‐Food Research Institute Guangdong China
| | - Matteo Bordiga
- Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale ‘A. Avogadro’ Novara Italy
| | - Charles Brennan
- Faculty of Agriculture and Life Sciences Lincoln University Christchurch New Zealand
| | - Baojun Xu
- Food Science and Technology Program BNU–HKBU United International College Zhuhai China
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113
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Başyiğit B, Dağhan Ş, Karaaslan M. Biochemical, compositional, and spectral analyses of İsot (Urfa pepper) seed oil and evaluation of its functional characteristics. GRASAS Y ACEITES 2020. [DOI: 10.3989/gya.0915192] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
In this study, the physicochemical, functional, and antimicrobial properties of pepper seed oil (PSO) were determined. PSO was subjected to differential scanning calorimeter (DSC), fatty acid composition, carotenoid, capsaicin, and tocopherol analyses. LC-ESI-MS/MS and NMR were used to characterize and quantify phytochemicals. Resveratrol, luteolin, and 4-hydroxycinnamic acid were the principal phenolics in PSO. A high concentration of unsaturated fatty acids (85.3%), especially linoleic acid (73.7%) is present in PSO. Capsaicin, dihydrocapsaicin, α-tocopherol, δ-tocopherol, zeaxanthin, and capsanthin were determined in PSO at concentrations of 762.92, 725.73, 62.40, 643.23, 29.51, 16.83 ppm, respectively. PSO displayed inhibitory activity against α-glucosidase rather than α-amylase. The antimicrobial activity of PSO was tested against Escherichia coli, Staphylococcus aureus subsp. aureus, Aspergillus brasiliensis and Candida albicans. The antimicrobial potential of PSO was expressed as minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and inhibition zone (IZ) diameter. Polyunsaturated fatty acid, capsaicin, carotenoid, tocopherol, resveratrol contents; the antioxidant, α-glucosidase inhibitory and antimicrobial activities of PSO indicated its nutritional value and health promoting nature for the well-being of humans.
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Fernández-López J, Botella-Martínez C, Navarro-Rodríguez de Vera C, Sayas-Barberá ME, Viuda-Martos M, Sánchez-Zapata E, Pérez-Álvarez JA. Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends. PLANTS 2020; 9:plants9121769. [PMID: 33327480 PMCID: PMC7764940 DOI: 10.3390/plants9121769] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 12/05/2020] [Accepted: 12/09/2020] [Indexed: 12/15/2022]
Abstract
Vegetable soups and creams have gained popularity among consumers worldwide due to the wide variety of raw materials (vegetable fruits, tubers, bulbs, leafy vegetables, and legumes) that can be used in their formulation which has been recognized as a healthy source of nutrients (mainly proteins, dietary fiber, other carbohydrates, vitamins, and minerals) and bioactive compounds that could help maintain the body’s health and wellbeing. In addition, they are cheap and easy to preserve and prepare at home, ready to eat, so in consequence they are very useful in the modern life rhythms that modify the habits of current consumption and that reclaim foods elaborated with natural ingredients, ecologic, vegans, less invasive production processes, agroindustry coproducts valorization, and exploring new flavors and textures. This review focuses on the nutritional and healthy properties of vegetable soups and creams (depending on the raw materials used in their production) highlighting their content in bioactive compounds and their antioxidant properties. Apart from the effect that some processing steps could have on these compounds, innovation trends for the development of healthier soups and creams adapted to specific consumer requirements have also been explored.
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Affiliation(s)
- Juana Fernández-López
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (J.F.-L.); (C.B.-M.); (C.N.-R.d.V.); (M.E.S.-B.); (M.V.-M.)
| | - Carmen Botella-Martínez
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (J.F.-L.); (C.B.-M.); (C.N.-R.d.V.); (M.E.S.-B.); (M.V.-M.)
| | - Casilda Navarro-Rodríguez de Vera
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (J.F.-L.); (C.B.-M.); (C.N.-R.d.V.); (M.E.S.-B.); (M.V.-M.)
| | - María Estrella Sayas-Barberá
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (J.F.-L.); (C.B.-M.); (C.N.-R.d.V.); (M.E.S.-B.); (M.V.-M.)
| | - Manuel Viuda-Martos
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (J.F.-L.); (C.B.-M.); (C.N.-R.d.V.); (M.E.S.-B.); (M.V.-M.)
| | - Elena Sánchez-Zapata
- Research & Development Pre-Cooked Convenience Food, Surinver El Grupo S.Coop, 03191 Alicante, Spain;
| | - José Angel Pérez-Álvarez
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (J.F.-L.); (C.B.-M.); (C.N.-R.d.V.); (M.E.S.-B.); (M.V.-M.)
- Correspondence: ; Tel.: +94-96-674-9739
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Capsaicin, a Powerful •OH-Inactivating Ligand. Antioxidants (Basel) 2020; 9:antiox9121247. [PMID: 33302572 PMCID: PMC7763808 DOI: 10.3390/antiox9121247] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 11/28/2020] [Accepted: 12/03/2020] [Indexed: 12/16/2022] Open
Abstract
Oxidative conditions are frequently enhanced by the presence of redox metal ions. In this study, the role of capsaicin (8-methyl-N-vanillyl-6-nonenamide, CAP) in copper-induced oxidative stress was investigated using density functional theory simulations. It was found that CAP has the capability to chelate Cu(II), leading to complexes that are harder to reduce than free Cu(II). CAP fully turns off the Cu(II) reduction by Asc−, and slows down the reduction in this cation by O2•−. Therefore, CAP is proposed as an •OH-inactivating ligand by impeding the reduction in metal ions (OIL-1), hindering the production of •OH via Fenton-like reactions, at physiological pH. CAP is also predicted to be an excellent antioxidant as a scavenger of •OH, yielded through Fenton-like reactions (OIL-2). The reactions between CAP-Cu(II) chelates and •OH were estimated to be diffusion-limited. Thus, these chelates are capable of deactivating this dangerous radical immediately after being formed by Fenton-like reactions.
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Villa-Rivera MG, Ochoa-Alejo N. Chili Pepper Carotenoids: Nutraceutical Properties and Mechanisms of Action. Molecules 2020; 25:E5573. [PMID: 33260997 PMCID: PMC7729576 DOI: 10.3390/molecules25235573] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 11/16/2020] [Accepted: 11/21/2020] [Indexed: 12/18/2022] Open
Abstract
Chili pepper is a prominent cultivated horticultural crop that is traditionally used for food seasoning and is applied for the treatment and prevention of multiple diseases. Its beneficial health properties are due to its abundance and variety of bioactive components, such as carotenoids, capsaicinoids, and vitamins. In particular, carotenoids have important nutraceutical properties, and several studies have focused on their potential in the prevention and treatment of human diseases. In this article, we reviewed the state of knowledge of general aspects of chili pepper carotenoids (biosynthesis pathway, types and content in Capsicum spp., and the effects of processing on carotenoid content) and recent findings on the effects of carotenoid nutraceuticals, such as antioxidant, cancer preventive, anti-inflammatory, cardiovascular disorder preventive, and anti-obesity effects.
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Affiliation(s)
| | - Neftalí Ochoa-Alejo
- Departamento de Ingeniería Genética, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Irapuato, Guanajuato 36824, Mexico;
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117
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Yang EJ, Song KS. The ameliorative effects of capsidiol isolated from elicited Capsicum annuum on mouse splenocyte immune responses and neuroinflammation. Phytother Res 2020; 35:1597-1608. [PMID: 33124100 DOI: 10.1002/ptr.6927] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 10/04/2020] [Accepted: 10/09/2020] [Indexed: 11/10/2022]
Abstract
Capsidiol, is an anti-fungal phytoalexin produced by plants of Solanaceae. Capsidiol was examined in cultures of primary splenocytes (SPLCs) isolated from healthy C57BL/6 mice and from those with induced experimental autoimmune encephalomyelitis (EAE) as a mouse model for autoimmune neurodegenerative multiple sclerosis (MS). We also examined the impact of capsidiol in IFN-γ-stimulated mouse BV2 microglial cells. Capsidiol resulted in a significant reduction in the anti-CD3/CD28 (αCD3/CD28)-induced IFN-γ+ CD4+ (Th1) and IFN-γ+ CD8+ (Tc1) populations as well as in the production of cytokines (IFN-γ, IL-17A, IL-6, IL-2, TNF-α, and IP-10). Specifically, the CD4+ and CD8+ populations (T-bet+ IFN-γ- , T-bet+ IFN-γ+ , and T-bet- IFN-γ+ ) and cytokine production mediated by Th1/Tc1 polarization were diminished by 25 μM capsidiol. MOG35-55 restimulation of SPLCs from EAE mice resulted in an increase in antigen-specific T cells, including Th1, IL-17A+ CD4+ (Th17), and IL-17A+ CD8+ (Tc17) populations. By contrast, capsidiol resulted in a decrease in the proportions of Th17 and Tc17 cells; MOG35-55 -specific cytokine production was also diminished by capsidiol. Capsidiol treatment resulted in diminished levels of IFN-γ-induced nitric oxide and IL-6; expression of iNOS and COX-2 were suppressed by 50 μM capsidiol in IFN-γ-stimulated BV2 cells. This is the first report of capsidiol-mediated immunomodulatory and antineuroinflammatory activities that may serve to prevent neurodegeneration.
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Affiliation(s)
- Eun-Ju Yang
- Research Institute of Pharmaceutical Sciences, College of Pharmacy, Kyungpook National University, Daegu, Republic of Korea
| | - Kyung-Sik Song
- Research Institute of Pharmaceutical Sciences, College of Pharmacy, Kyungpook National University, Daegu, Republic of Korea
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118
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Hernández‐Pérez T, Gómez‐García MDR, Valverde ME, Paredes‐López O. Capsicum annuum(hot pepper): An ancient Latin‐American crop with outstanding bioactive compounds and nutraceutical potential. A review. Compr Rev Food Sci Food Saf 2020; 19:2972-2993. [DOI: 10.1111/1541-4337.12634] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 08/19/2020] [Accepted: 08/19/2020] [Indexed: 12/16/2022]
Affiliation(s)
- Talía Hernández‐Pérez
- Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados del IPN Irapuato Guanajuato México
| | - María del Rocío Gómez‐García
- Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados del IPN Irapuato Guanajuato México
| | - María Elena Valverde
- Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados del IPN Irapuato Guanajuato México
| | - Octavio Paredes‐López
- Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados del IPN Irapuato Guanajuato México
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119
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Vázquez-Espinosa M, Fayos O, V. González-de-Peredo A, Espada-Bellido E, Ferreiro-González M, Palma M, Garcés-Claver A, F. Barbero G. Content of Capsaicinoids and Capsiate in "Filius" Pepper Varieties as Affected by Ripening. PLANTS (BASEL, SWITZERLAND) 2020; 9:plants9091222. [PMID: 32957596 PMCID: PMC7569991 DOI: 10.3390/plants9091222] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 09/02/2020] [Accepted: 09/12/2020] [Indexed: 05/03/2023]
Abstract
Peppers are fruits with wide genetic variability and multiple ways of being consumed that hold a relevant position in the human diet. Nowadays, consumers are interested in new gastronomic experiences provided by pepper cultivars that present new shapes, colors, and flavors while preserving their bioactive compounds, such as their capsaicinoids and capsinoids. However, numerous changes take place during their development that may alter their biological properties. Therefore, this work evaluates the capsaicinoid and capsiate contents in two traditional varieties of ornamental peppers ("Filius Blue" and "Filius Green'") during fruit maturation. The aim is to determine the ideal harvesting moment depending on the farmer's objective (e.g., achieving a specific color, shape, or flavor; achieving the maximum concentrations of bioactive compounds). The capsaicinoid contents followed different patterns in the two varieties analyzed. The "Filius Blue" variety exhibited increasing concentrations of capsaicinoids up to the 41st day post-anthesis (dpa), from which point on this trend was reversed. The concentrations in the "Filius Green" variety increased and decreased several times, reaching maximum concentrations on the 69th dpa. Regarding capsiate contents, both varieties varied in the same way, reaching maximum concentrations on the 34th dpa and then decreasing.
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Affiliation(s)
- Mercedes Vázquez-Espinosa
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain; (M.V.-E.); (A.V.G.-d.-P.); (E.E.-B.); (M.F.-G.); (M.P.)
| | - Oreto Fayos
- Centro de Investigación y Tecnología Agroalimentaria de Aragón, Instituto Agroalimentario de Aragón-IA2, CITA-Universidad de Zaragoza, 50059 Zaragoza, Spain; (O.F.); (A.G.-C.)
| | - Ana V. González-de-Peredo
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain; (M.V.-E.); (A.V.G.-d.-P.); (E.E.-B.); (M.F.-G.); (M.P.)
| | - Estrella Espada-Bellido
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain; (M.V.-E.); (A.V.G.-d.-P.); (E.E.-B.); (M.F.-G.); (M.P.)
| | - Marta Ferreiro-González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain; (M.V.-E.); (A.V.G.-d.-P.); (E.E.-B.); (M.F.-G.); (M.P.)
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain; (M.V.-E.); (A.V.G.-d.-P.); (E.E.-B.); (M.F.-G.); (M.P.)
| | - Ana Garcés-Claver
- Centro de Investigación y Tecnología Agroalimentaria de Aragón, Instituto Agroalimentario de Aragón-IA2, CITA-Universidad de Zaragoza, 50059 Zaragoza, Spain; (O.F.); (A.G.-C.)
| | - Gerardo F. Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain; (M.V.-E.); (A.V.G.-d.-P.); (E.E.-B.); (M.F.-G.); (M.P.)
- Correspondence: ; Tel.: +34-956-016355; Fax: +34-956-016460
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120
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Guilherme R, Rodrigues N, Marx ÍM, Dias LG, Veloso AC, Ramos AC, Peres AM, Pereira JA. Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue. Microchem J 2020. [DOI: 10.1016/j.microc.2020.105034] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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121
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Ramírez‐Rivera EDJ, Rodriguez‐Buenfil IM, Pérez‐Robles M, Oney‐Montalvo JE, Prinyawiwatkul W, Cabal‐Prieto A, Ramírez‐Sucre MO, Herrera‐Corredor JA. Development and validation of a methodology for the sensometric characterisation of high‐pungency peppers: a case study of habanero pepper (
Capsicum chinense
Jacq.). Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14735] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Emmanuel de Jesús Ramírez‐Rivera
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Sede Sureste, Tablaje Catastral 31264 Km, 5.5 Carretera Sierra Papacal‐Chuburna Puerto Parque Científico Tecnológico de Yucatán 97302 Mérida Yucatan México
- Tecnológico Nacional de México/Instituto Tecnológico Superior de Zongolica Km. 4 Carretera S/N Tepetitlanapa 95005 Zongolica Veracruz México
| | - Ingrid Mayanin Rodriguez‐Buenfil
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Sede Sureste, Tablaje Catastral 31264 Km, 5.5 Carretera Sierra Papacal‐Chuburna Puerto Parque Científico Tecnológico de Yucatán 97302 Mérida Yucatan México
| | - Mirielen Pérez‐Robles
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Sede Sureste, Tablaje Catastral 31264 Km, 5.5 Carretera Sierra Papacal‐Chuburna Puerto Parque Científico Tecnológico de Yucatán 97302 Mérida Yucatan México
| | - Julio Enrique Oney‐Montalvo
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Sede Sureste, Tablaje Catastral 31264 Km, 5.5 Carretera Sierra Papacal‐Chuburna Puerto Parque Científico Tecnológico de Yucatán 97302 Mérida Yucatan México
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA70803USA
| | - Adán Cabal‐Prieto
- Tecnológico Nacional de México/Instituto Tecnológico Superior de Huatusco Av. 25 Poniente No. 100, Colonia Reserva Territorial 94106 Huatusco Veracruz México
| | - Manuel Octavio Ramírez‐Sucre
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Sede Sureste, Tablaje Catastral 31264 Km, 5.5 Carretera Sierra Papacal‐Chuburna Puerto Parque Científico Tecnológico de Yucatán 97302 Mérida Yucatan México
| | - José Andrés Herrera‐Corredor
- Colegio de Postgraduados, Campus Córdoba, Postgrado en Innovación Agroalimentaria Sustentable Km 348 Carretera Córdoba‐Veracruz 94946 Amatlán de los Reyes Veracruz México
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Karaaslan M, Şengün F, Cansu Ü, Başyiğit B, Sağlam H, Karaaslan A. Gum arabic/maltodextrin microencapsulation confers peroxidation stability and antimicrobial ability to pepper seed oil. Food Chem 2020; 337:127748. [PMID: 32818708 DOI: 10.1016/j.foodchem.2020.127748] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 07/30/2020] [Accepted: 07/31/2020] [Indexed: 02/08/2023]
Abstract
In this study, pepper seed oil (PSO) was microencapsulated by spray drying at optimum conditions: oil/total solid material at 20% (w/w), gum Arabic/maltodextrin (GA/MD) at 1/5 (w/w), and air inlet temperature of 184 °C. Particle size distribution and morphology of the PSO powder (PSOP) were determined by a laser particle diameter analyzer and scanning electron microscopy (SEM). Fourier transform infrared spectroscopy (FTIR) and nuclear magnetic resonance (NMR) were employed to identify the specific chemical groups of PSO, MD, and GA in the PSO-GA/MD complexes. The thermal stability of PSOP was evaluated by thermogravimetric (TGA) and differential thermal analysis (DTA). PSOP displayed inhibitory activity against Staphylococcus aureus, Pseudomonas aeruginosa, and Enterococcus faecalis although PSO had an antimicrobial activity against only Staphylococcus aureus. GA/MD microencapsulation resulted in significant preservation of PSO against oxidation during storage period.
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Affiliation(s)
- Mehmet Karaaslan
- Harran University, Engineering Faculty, Food Engineering Department, 63010 Şanlıurfa, Turkey.
| | - Fatih Şengün
- Harran University, Engineering Faculty, Food Engineering Department, 63010 Şanlıurfa, Turkey
| | - Ümran Cansu
- Harran University, Vocational School, Food Processing Programme, 63250 Şanlıurfa, Turkey
| | - Bülent Başyiğit
- Harran University, Engineering Faculty, Food Engineering Department, 63010 Şanlıurfa, Turkey
| | - Hidayet Sağlam
- Kilis 7 Aralık University, Faculty of Arts and Sciences, Molecular Biology and Genetics Department, 79000 Kilis, Turkey
| | - Asliye Karaaslan
- Harran University, Vocational School, Food Processing Programme, 63250 Şanlıurfa, Turkey
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123
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A Maturity Estimation of Bell Pepper (Capsicum annuum L.) by Artificial Vision System for Quality Control. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10155097] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Sweet bell peppers are a Solanaceous fruit belonging to the Capsicum annuum L. species whose consumption is popular in world gastronomy due to its wide variety of colors (ranging green, yellow, orange, red, and purple), shapes, and sizes and the absence of spicy flavor. In addition, these fruits have a characteristic flavor and nutritional attributes that include ascorbic acid, polyphenols, and carotenoids. A quality criterion for the harvest of this fruit is maturity; this attribute is visually determined by the consumer when verifying the color of the fruit’s pericarp. The present work proposes an artificial vision system that automatically describes ripeness levels of the bell pepper and compares the Fuzzy logic (FL) and Neuronal Networks for the classification stage. In this investigation, maturity stages of bell peppers were referenced by measuring total soluble solids (TSS), ° Brix, using refractometry. The proposed method was integrated in four stages. The first one consists in the image acquisition of five views using the Raspberry Pi 5 Megapixel camera. The second one is the segmentation of acquired image samples, where background and noise are removed from each image. The third phase is the segmentation of the regions of interest (green, yellow, orange and red) using the connect components algorithm to select areas. The last phase is the classification, which outputs the maturity stage. The classificatory was designed using Matlab’s Fuzzy Logic Toolbox and Deep Learning Toolbox. Its implementation was carried out onto Raspberry Pi platform. It tested the maturity classifier models using neural networks (RBF-ANN) and fuzzy logic models (ANFIS) with an accuracy of 100% and 88%, respectively. Finally, it was constructed with a content of ° Brix prediction model with small improvements regarding the state of art.
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124
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Esparza I, Jiménez-Moreno N, Bimbela F, Ancín-Azpilicueta C, Gandía LM. Fruit and vegetable waste management: Conventional and emerging approaches. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2020; 265:110510. [PMID: 32275240 DOI: 10.1016/j.jenvman.2020.110510] [Citation(s) in RCA: 109] [Impact Index Per Article: 27.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 02/04/2020] [Accepted: 03/26/2020] [Indexed: 06/11/2023]
Abstract
Valorization of Fruit and Vegetable Wastes (FVW) is challenging owing to logistic-related problems, as well as to their perishable nature and heterogeneity, among other factors. In this work, the main existing routes for food waste valorization are critically reviewed. The study focuses on FVW because they constitute an important potential source for valuable natural products and chemicals. It can be concluded that FVW management can be carried out following different processing routes, though nowadays the best solution is to find an adequate balance between conventional waste management methods and some emerging valorization technologies. Presently, both conventional and emerging technologies must be considered in a coordinated manner to enable an integral management of FVW. By doing so, impacts on food safety and on the environment can be minimized whilst wasting of natural resources is avoided. Depending on the characteristics of FVW and on the existing market demand, the most relevant valorization options are extraction of bioactive compounds, production of enzymes and exopolysaccharides, synthesis of bioplastics and biopolymers and production of biofuels. The most efficient emergent processing technologies must be promoted in the long term, in detriment of the conventional ones used nowadays. In consequence, future integral valorization of FVW will probably comprise two stages: direct processing of FVW into value-added products, followed by processing of the residual streams, byproducts and leftover matter by means of conventional waste management technologies.
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Affiliation(s)
- Irene Esparza
- Sciences Department, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain; Institute for Advanced Materials (InaMat), Universidad Pública de Navarra, 31006, Pamplona, Spain
| | - Nerea Jiménez-Moreno
- Sciences Department, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain
| | - Fernando Bimbela
- Sciences Department, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain; Institute for Advanced Materials (InaMat), Universidad Pública de Navarra, 31006, Pamplona, Spain
| | - Carmen Ancín-Azpilicueta
- Sciences Department, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain; Institute for Advanced Materials (InaMat), Universidad Pública de Navarra, 31006, Pamplona, Spain.
| | - Luis M Gandía
- Sciences Department, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain; Institute for Advanced Materials (InaMat), Universidad Pública de Navarra, 31006, Pamplona, Spain.
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125
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de Sá Mendes N, Coimbra PPS, Santos MCB, Cameron LC, Ferreira MSL, Buera MDP, Gonçalves ÉCBA. Capsicum pubescens as a functional ingredient: Microencapsulation and phenolic profilling by UPLC-MS E. Food Res Int 2020; 135:109292. [PMID: 32527483 DOI: 10.1016/j.foodres.2020.109292] [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: 11/18/2019] [Revised: 04/30/2020] [Accepted: 05/02/2020] [Indexed: 11/19/2022]
Abstract
The aim of the present investigation is to study the effect of inlet temperatures on the physicochemical properties of spray-dried jamun juice powder. The inlet temperatures varied from 140 to 160 °C, whereas other parameters like outlet temperature (80 °C), maltodextrin concentration (25%) and feed flow rate (10 mL/min) were kept constant. Moisture content, water activity, bulk density, solubility, hygroscopicity, colour, powder morphology, particle size and glass transition temperatures were analyzed for the powder samples. Higher inlet temperature increased the moisture content of the powder, and led to the formation of larger particles. Powder samples showed water activity values below 0.3, which is good for powder stability. The colour of the jamun juice powder was mainly affected by inlet temperature, leading to the formation of powders that were significantly brighter and less purple as the inlet temperature increased. Glass transition temperature ranged from 55.85 to 71.78 °C. Powders produced at lower inlet temperatures showed smoother particle surfaces, whereas higher inlet temperature showed spherical particles with some shrinkage as analyzed by scanning electron microscope.
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Affiliation(s)
- Nathânia de Sá Mendes
- Laboratory of Bioactives, Graduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil; Food Science Department, Nutritiońs School - UNIRIO, Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil
| | - Pedro P S Coimbra
- Laboratory of Bioactives, Graduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil; Food Science Department, Nutritiońs School - UNIRIO, Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil
| | - Millena C B Santos
- Laboratory of Bioactives, Graduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil; Food Science Department, Nutritiońs School - UNIRIO, Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil; Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Brazil
| | - Luiz C Cameron
- Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Brazil
| | - Mariana S L Ferreira
- Laboratory of Bioactives, Graduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil; Food Science Department, Nutritiońs School - UNIRIO, Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil; Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Brazil
| | - María Del P Buera
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias y Departamento de Química Orgánica, Intendente Güiraldes 2160, Ciudad Universitaria, C1428EGA Buenos Aires, Argentina
| | - Édira C B A Gonçalves
- Laboratory of Bioactives, Graduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil; Food Science Department, Nutritiońs School - UNIRIO, Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil.
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126
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Kim TJ, Hyeon H, Park NI, Yi TG, Lim SH, Park SY, Ha SH, Kim JK. A high-throughput platform for interpretation of metabolite profile data from pepper (Capsicum) fruits of 13 phenotypes associated with different fruit maturity states. Food Chem 2020; 331:127286. [PMID: 32562978 DOI: 10.1016/j.foodchem.2020.127286] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 06/04/2020] [Accepted: 06/07/2020] [Indexed: 01/04/2023]
Abstract
Nowadays, novel tools have been developed for efficient analysis and visualization of large-scale metabolite profile data associated with metabolic pathways. A high-throughput platform using PathVisio 3 combined with multivariate analysis is proposed for the first time. Additionally, this is the first analysis of the relationships among terpenoids monoterpene, sesquiterpene, triterpene, and tetraterpene during pepper fruit ripening, and their changes. This platform was successfully applied to interpret large-scale data related to 131 metabolites from mature and immature fruits of 13 pepper phenotypes. The carotenoid-derived volatiles, such as dihydroactinidiolide and β-ionone were closely correlated with carotenoids, indicating that the synthesis and degradation of carotenoids occurred in pepper fruit mature stage. Using PathVisio 3, the metabolic changes in pathway could be presented quickly, revealing the accumulation of stress-related metabolites, such as proline, capsaicin, and phenylalanine, in the mature stage. This approach could provide useful information about comprehensive biochemical regulation of fruit ripening.
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Affiliation(s)
- Tae Jin Kim
- Division of Life Sciences, College of Life Sciences and Bioengineering, Incheon National Univ., Incheon 22012, Republic of Korea
| | - Hyejin Hyeon
- Division of Life Sciences, College of Life Sciences and Bioengineering, Incheon National Univ., Incheon 22012, Republic of Korea
| | - Nam Il Park
- Department of Plant Science, Gangneung-Wonju National University, 7 Jukheon-gil, Gangneung 25457, Republic of Korea
| | - Tae Gyu Yi
- Department of Plant Science, Gangneung-Wonju National University, 7 Jukheon-gil, Gangneung 25457, Republic of Korea
| | - Sun-Hyung Lim
- National Institute of Agricultural Sciences, Rural Development Administration, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
| | - Soo-Yun Park
- National Institute of Agricultural Sciences, Rural Development Administration, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
| | - Sun-Hwa Ha
- Department of Genetic Engineering and Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea.
| | - Jae Kwang Kim
- Division of Life Sciences, College of Life Sciences and Bioengineering, Incheon National Univ., Incheon 22012, Republic of Korea.
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127
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Wang H, Zhang Q, Mujumdar A, Fang XM, Wang J, Pei YP, Wu W, Zielinska M, Xiao HW. High-humidity hot air impingement blanching (HHAIB) efficiently inactivates enzymes, enhances extraction of phytochemicals and mitigates brown actions of chili pepper. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107050] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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128
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de Sá Mendes N, Branco de Andrade Gonçalves ÉC. The role of bioactive components found in peppers. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.032] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Le TN, Sakulsataporn N, Chiu CH, Hsieh PC. Polyphenolic Profile and Varied Bioactivities of Processed Taiwanese Grown Broccoli: A Comparative Study of Edible and Non-Edible Parts. Pharmaceuticals (Basel) 2020; 13:ph13050082. [PMID: 32354112 PMCID: PMC7280965 DOI: 10.3390/ph13050082] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2020] [Revised: 04/23/2020] [Accepted: 04/24/2020] [Indexed: 12/12/2022] Open
Abstract
Broccoli contains a substantial amount of bioactive compounds such as glucosinolates, phenolics, and essential nutrients, which are positively linked to health-promoting effects. This work aimed to evaluate whether both edible and non-edible parts of broccoli could be effective by examining in vitro antioxidant, cytotoxic, apoptotic, and antibacterial properties of its floret, leaf, and seed extracts (FE, LE, and SE, correspondingly). High-performance liquid chromatography (HPLC) and various assays exhibited strong antioxidant activities of all samples. LE obtained the highest capacity, correlated to its polyphenolic contents. SE exerted significant cytotoxicity against A549, Caco-2, and HepG2 cancer cell lines at low inhibitory concentration (IC)50 values (0.134, 0.209, and 0.238 mg/mL, respectively), as tested by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. Flow cytometry confirmed apoptosis induction of extracts in Caco-2 cells by revealing an increased subG1 population and a decreased mitochondrial membrane potential. The considerable antibacterial efficacy was observed in either LE and SE against Bacillus subtilis and Salmonella typhimurium (0.39-0.78 mg/mL) using well-agar diffusion and minimum inhibitory concentration (MIC) techniques, along with the weak activity against Staphylococcus aureus and Escherichia coli (1.56-3.13 mg/mL). The findings suggest that broccoli and its byproducts might serve as a promising source for further development of food or pharmaceutical products.
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130
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Cetó X, Sánchez C, Serrano N, Díaz-Cruz JM, Núñez O. Authentication of paprika using HPLC-UV fingerprints. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109153] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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131
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Garcia-Lozano M, Haynes J, Lopez-Ortiz C, Natarajan P, Peña-Garcia Y, Nimmakayala P, Stommel J, Alaparthi SB, Sirbu C, Balagurusamy N, Reddy UK. Effect of Pepper-Containing Diets on the Diversity and Composition of Gut Microbiome of Drosophila melanogaster. Int J Mol Sci 2020; 21:ijms21030945. [PMID: 32023882 PMCID: PMC7038135 DOI: 10.3390/ijms21030945] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2019] [Revised: 01/28/2020] [Accepted: 01/30/2020] [Indexed: 12/17/2022] Open
Abstract
One of the greatest impacts on the gastrointestinal microbiome is diet because the host and microbiome share the same food source. In addition, the effect of diet can diverge depending on the host genotype. Diets supplemented with phytochemicals found in peppers might cause shifts in the microbiome. Thus, understanding how these interactions occur can reveal potential health implications associated with such changes. This study aims to explore the gut microbiome of different Drosophila genetic backgrounds and the effects of dietary pepper treatments on its composition and structure. We analyzed the gut microbiomes of three Drosophila melanogaster genetic backgrounds (Canton-S, Oregon-RC, and Berlin-K) reared on control and pepper-containing diets (bell, serrano, and habanero peppers). Results of 16S rRNA gene sequencing revealed that the variability of Drosophila gut microbiome can be driven mainly by genetic factors. When the abundance of these communities is considered, pepper-containing diets also appear to have an effect. The most relevant change in microbial composition was the increment of Lactobacillaceae and Acetobacteraceae abundance in the pepper-containing diets in comparison with the controls in Oregon-RC and Berlin-K. Regression analysis demonstrated that this enhancement was associated with the content of phenolic compounds and carotenoids of the peppers utilized in this study; specifically, to the concentration of β-carotene, β-cryptoxanthin, myricetin, quercetin, and apigenin.
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Affiliation(s)
- Marleny Garcia-Lozano
- Gus R. Douglass Institute and Department of Biology, West Virginia State University, Institute, WV 25112-1000, USA; (M.G.-L.); (J.H.); (C.L.-O.); (P.N.); (Y.P.-G.); (P.N.); (S.B.A.)
| | - Joshua Haynes
- Gus R. Douglass Institute and Department of Biology, West Virginia State University, Institute, WV 25112-1000, USA; (M.G.-L.); (J.H.); (C.L.-O.); (P.N.); (Y.P.-G.); (P.N.); (S.B.A.)
| | - Carlos Lopez-Ortiz
- Gus R. Douglass Institute and Department of Biology, West Virginia State University, Institute, WV 25112-1000, USA; (M.G.-L.); (J.H.); (C.L.-O.); (P.N.); (Y.P.-G.); (P.N.); (S.B.A.)
| | - Purushothaman Natarajan
- Gus R. Douglass Institute and Department of Biology, West Virginia State University, Institute, WV 25112-1000, USA; (M.G.-L.); (J.H.); (C.L.-O.); (P.N.); (Y.P.-G.); (P.N.); (S.B.A.)
| | - Yadira Peña-Garcia
- Gus R. Douglass Institute and Department of Biology, West Virginia State University, Institute, WV 25112-1000, USA; (M.G.-L.); (J.H.); (C.L.-O.); (P.N.); (Y.P.-G.); (P.N.); (S.B.A.)
| | - Padma Nimmakayala
- Gus R. Douglass Institute and Department of Biology, West Virginia State University, Institute, WV 25112-1000, USA; (M.G.-L.); (J.H.); (C.L.-O.); (P.N.); (Y.P.-G.); (P.N.); (S.B.A.)
| | - John Stommel
- USDA, ARS, Genetic Improvement of Fruits and Vegetables Laboratory, Beltsville, MD 20705, USA;
| | - Suresh B. Alaparthi
- Gus R. Douglass Institute and Department of Biology, West Virginia State University, Institute, WV 25112-1000, USA; (M.G.-L.); (J.H.); (C.L.-O.); (P.N.); (Y.P.-G.); (P.N.); (S.B.A.)
| | - Cristian Sirbu
- Charleston Area Medical Center Health Education and Research Institute, Center for Cancer Research, Charleston, WV 25304, USA;
| | - Nagamani Balagurusamy
- Laboratorio de Biorremediación, Facultad de Ciencias Biológicas, Universidad Autónoma de Coahuila, Torreón, Coahuila 27000, Mexico
- Correspondence: (N.B.); (U.K.R.)
| | - Umesh K. Reddy
- Gus R. Douglass Institute and Department of Biology, West Virginia State University, Institute, WV 25112-1000, USA; (M.G.-L.); (J.H.); (C.L.-O.); (P.N.); (Y.P.-G.); (P.N.); (S.B.A.)
- Correspondence: (N.B.); (U.K.R.)
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132
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Lu M, Chen C, Lan Y, Xiao J, Li R, Huang J, Huang Q, Cao Y, Ho CT. Capsaicin—the major bioactive ingredient of chili peppers: bio-efficacy and delivery systems. Food Funct 2020; 11:2848-2860. [DOI: 10.1039/d0fo00351d] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
The mechanisms of bio-efficacy of capsaicin and delivery systems with enhanced bioavailability were reviewed.
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Affiliation(s)
- Muwen Lu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Chengyu Chen
- College of Natural Resources and Environment
- South China Agricultural University
- Guangzhou 510642
- China
| | - Yaqi Lan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Run Li
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Junqing Huang
- Formula-pattern Research Center
- School of Traditional Chinese Medicine
- Jinan University
- Guangzhou 510632
- China
| | - Qingrong Huang
- Department of Food Science
- Rutgers University
- New Brunswick
- USA
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Chi-Tang Ho
- Department of Food Science
- Rutgers University
- New Brunswick
- USA
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133
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Modification of lipid oxidation and antioxidant capacity in canned refrigerated pork with a nitrite content reduced by half and addition of sweet pepper extract. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108738] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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134
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Fraqueza M, Martins C, Gama L, Fernandes M, Fernandes M, Ribeiro M, Hernando B, Barreto A, Alfaia A. High hydrostatic pressure and time effects on hygienic and physical characteristics of natural casings and condiments used in the processing of cured meat sausage. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102242] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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135
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Nanok K, Sansenya S. α-Glucosidase, α-amylase, and tyrosinase inhibitory potential of capsaicin and dihydrocapsaicin. J Food Biochem 2019; 44:e13099. [PMID: 31724206 DOI: 10.1111/jfbc.13099] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 10/08/2019] [Accepted: 10/28/2019] [Indexed: 12/20/2022]
Abstract
Chili is a spicy plant and is widely used in traditional medicine. Capsaicin and dihydrocapsaicin belong to the capsaicinoid group, which is produced from chili. This study aims to investigate the antidiabetic properties and anti-melanin synthesis of capsaicinoids by studying the inhibitory activity of capsaicin and dihydrocapsaicin with α-glucosidase, α-amylase, and tyrosinase. The results revealed that dihydrocapsaicin with IC50 had 4.13-fold and 3.00-fold for α-glucosidase and α-amylase, respectively, which are lower than capsaicin. Moreover, the IC50 of capsaicin with tyrosinase had 1.73 times less than dihydrocapsaicin. The inhibition constant (Ki ) also supported that the dihydrocapsaicin had higher inhibitory activity than capsaicin against α-glucosidase and α-amylase, but lower inhibitory activity than capsaicin on tyrosinase. Capsaicin and dihydrocapsaicin functioned in mixed-type inhibition on each enzyme, except that capsaicin functioned in competitive inhibition of tyrosinase. The results indicated that capsaicin and dihydrocapsaicin had more potent anti-melanin synthesis than antidiabetic properties. PRACTICAL APPLICATIONS: This study presents the inhibition potential of capsaicin and dihydrocapsaicin on antidiabetes and anti-melanin properties by standard methods for inhibitory activity against α-glucosidase, α-amylase, and tyrosinase. We suggest the application of these results in the development of antidiabetes and anti-melanin drugs for pharmaceutical and cosmetic industries.
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Affiliation(s)
- Kesinee Nanok
- Department of Chemistry, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Pathum Thani, Thailand
| | - Sompong Sansenya
- Department of Chemistry, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Pathum Thani, Thailand
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136
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Wu T, Gao Y, Hao J, Geng J, Zhang J, Yin J, Liu R, Sui W, Gong L, Zhang M. Capsanthin extract prevents obesity, reduces serum TMAO levels and modulates the gut microbiota composition in high-fat-diet induced obese C57BL/6J mice. Food Res Int 2019; 128:108774. [PMID: 31955744 DOI: 10.1016/j.foodres.2019.108774] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 10/25/2019] [Accepted: 10/26/2019] [Indexed: 02/07/2023]
Abstract
The present study investigated the anti-obesity effects and its mechanism of capsanthin (CAP) in high-fat diet-induced obese C57BL/6J mice. Compared with untreated mice on a high-fat diet for 12 weeks, CAP at 200 mg kg-1 reduced the body weight by 27.5%, significantly reversed glucose tolerance, effectively decreased the serum triglycerides, total cholesterol, low-density lipoprotein cholesterol, and trimethylamine N-oxide levels, markedly increased microbial diversity. Furthermore, 16S rRNA gene sequencing of the cecal microbiota suggested that CAP increased the abundance of Bacteroidetes, Bifidobacterium and Akkermansia, decreased the abundance of Ruminococcus and the ratio of Firmicutes/Bacteroidetes. Moreover, predicted functional domain analysis indicated that CAP increased the gene abundance of replication and repair, and decreased the gene abundance of membrane transports and carbohydrate metabolisms. Therefore, it seems CAP exhibit anti-obesity effect and might be used as a potential agent against obesity.
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Affiliation(s)
- Tao Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing, China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yufang Gao
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Junyu Hao
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jieting Geng
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo 108-8477, Japan
| | - Jiaojiao Zhang
- Department of Clinical Sciences, Faculty of Medicine, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Jinjin Yin
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Rui Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Wenjie Sui
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Lingxiao Gong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing, China.
| | - Min Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China.
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137
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Extraction and Purification of Capsaicin from Capsicum Oleoresin Using a Combination of Tunable Aqueous Polymer-Phase Impregnated Resin (TAPPIR) Extraction and Chromatography Technology. Molecules 2019; 24:molecules24213956. [PMID: 31683728 PMCID: PMC6866130 DOI: 10.3390/molecules24213956] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2019] [Revised: 10/28/2019] [Accepted: 10/31/2019] [Indexed: 01/05/2023] Open
Abstract
Capsaicin, which mainly comes from pepper, exhibits anticancer, antioxidant, and anti-obesity properties. This work aims to construct a comprehensive technology for the extraction and purification of capsaicin from capsicum oleoresin. The tunable aqueous polymer phase impregnated HZ816 resins were selected in extraction step. In the extraction process, 3 g of impregnated HZ816 macroporous resin was employed per system. The results showed that a higher molecular weight of Polyethylene glycol (PEG) and 1-ethyl-3-methyl imidazolium acetate ([Emim] [OAc]) are more beneficial to the improvement of the yield of capsaicin. Screening experiment using fractional factorial designs indicated that the amount of sample loading, pH, and concentration of [Emim] [OAc] and PEG 6000 significantly affect the yield of capsaicin. Mathematical models of capsaicin yield in tunable aqueous polymer-phase impregnated resins were established and optimum condition was obtained using response surface methodology. The optimum impregnated phase was the polymer phase of an aqueous two-phase system which contained 18.5% (w/w) PEG6000, 15% (w/w) sodium citrate, and 10% (w/w) [Emim] [OAc] at pH 6.5. Under the optimal conditions, the yield of capsaicin reached 95.82% when the extraction system contains 0.25 g capsicum oleoresin. Ultimately, capsaicinoids extract was purified by reverse-phase resin (SKP-10-4300) chromatographic column. The capsaicin recovery and purity achieved 85% and 92%, respectively.
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138
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Šeregelj V, Tumbas Šaponjac V, Lević S, Kalušević A, Ćetković G, Čanadanović-Brunet J, Nedović V, Stajčić S, Vulić J, Vidaković A. Application of encapsulated natural bioactive compounds from red pepper waste in yogurt. J Microencapsul 2019; 36:704-714. [PMID: 31516053 DOI: 10.1080/02652048.2019.1668488] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Aim: The aim of this study was to encapsulate red pepper waste (RPW) bioactives and monitor their stability in yogurt.Methods: RPW extract was encapsulated in whey protein using spray and freeze-drying techniques. Physicochemical characteristics of encapsulates were evaluated, and better encapsulates were used to develop functional yogurt. Retention of bioactives was followed over 21 days of storage, and sensory analyses were assessed.Results: Freeze-dried encapsulates (FDE) showed better characteristics like water activity, moisture content, solubility, flowing and colour properties, and, therefore, incorporated in yogurt. Yogurt with FDE successfully retained carotenoids (71.43%) and caused increasing of polyphenol retention (up to 123.73%). This yogurt exhibited higher sensory and general acceptability scores compared to control sample. The fortification of yogurts had a positive influence on maintaining the initial number of lactic acid bacteria during storage.Conclusion: Freeze drying and utilisation of pepper waste are efficient for functional food development, with improved nutritional, colour and bioactive properties.
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Affiliation(s)
- Vanja Šeregelj
- Department of Applied and Engineering Chemistry, University of Novi Sad, Faculty of Technology, Novi Sad, Serbia
| | - Vesna Tumbas Šaponjac
- Department of Applied and Engineering Chemistry, University of Novi Sad, Faculty of Technology, Novi Sad, Serbia
| | - Steva Lević
- Faculty of Agriculture, Department of Food Technology and Biochemistry, University of Belgrade, Zemun, Serbia
| | - Ana Kalušević
- Faculty of Agriculture, Department of Food Technology and Biochemistry, University of Belgrade, Zemun, Serbia.,Institute of Meat Hygiene and Technology, Belgrade, Serbia
| | - Gordana Ćetković
- Department of Applied and Engineering Chemistry, University of Novi Sad, Faculty of Technology, Novi Sad, Serbia
| | - Jasna Čanadanović-Brunet
- Department of Applied and Engineering Chemistry, University of Novi Sad, Faculty of Technology, Novi Sad, Serbia
| | - Viktor Nedović
- Faculty of Agriculture, Department of Food Technology and Biochemistry, University of Belgrade, Zemun, Serbia
| | - Slađana Stajčić
- Department of Applied and Engineering Chemistry, University of Novi Sad, Faculty of Technology, Novi Sad, Serbia
| | - Jelena Vulić
- Department of Applied and Engineering Chemistry, University of Novi Sad, Faculty of Technology, Novi Sad, Serbia
| | - Ana Vidaković
- Department of Biotechnology and Pharmaceutical Engineering, University of Novi Sad, Faculty of Technology, Novi Sad, Serbia
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139
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de Sá Mendes N, Santos MC, Santos MC, Cameron LC, Ferreira MS, Gonçalves ÉCA. Characterization of pepper (Capsicum baccatum) - A potential functional ingredient. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.107] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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140
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Sánchez-Montero L, Córdoba JJ, Alía A, Peromingo B, Núñez F. Effect of Spanish smoked paprika "Pimentón de La Vera" on control of ochratoxin A and aflatoxins production on a dry-cured meat model system. Int J Food Microbiol 2019; 308:108303. [PMID: 31437694 DOI: 10.1016/j.ijfoodmicro.2019.108303] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Revised: 07/26/2019] [Accepted: 08/09/2019] [Indexed: 01/19/2023]
Abstract
Environmental conditions during ripening of dry-cured meat products favour growth of fungal population on their surface. Some of these moulds can produce mycotoxins. Paprika is one of the ingredients usually used in the formulation of raw-cured sausages, and its addition could influence the growth and production of mycotoxins of the moulds present in these products. In this work the effect of Spanish smoked paprika "Pimentón de la Vera" on growth of Aspergillus parasiticus and Penicillium nordicum and production of aflatoxins B1 (AFB1), G1 (AFG1) and ochratoxin A (OTA) respectively, was evaluated. Moulds were grown in a culture medium made from lyophilized fresh pork meat added with 4% salt and different concentrations of Spanish smoked paprika (1, 2 and 3%) at several water activity values (0.98, 0.94 and 0.87) and temperature (20-25 °C), to simulate conditions usually found during ripening of dry-cured meat products. Mould growth was evaluated by measuring the diameter of the colony every 24 h, and the production of mycotoxins by UHPLC-MS/MS every 2 days, during 10 days of incubation. Addition of paprika favours growth of the two mould species tested. However, the synthesis of mycotoxins was reduced at 0.94 and 0.98 aw when at least a 2% of paprika was added. Therefore, the addition of Spanish smoked paprika at 2-3% in the formulations may help to minimize AFs and OTA production in dry-cured meat products such as loins or "chorizo" sausages.
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Affiliation(s)
- Lourdes Sánchez-Montero
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n. 10003, ES-10003 Cáceres, Spain
| | - Juan J Córdoba
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n. 10003, ES-10003 Cáceres, Spain.
| | - Alberto Alía
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n. 10003, ES-10003 Cáceres, Spain
| | - Belén Peromingo
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n. 10003, ES-10003 Cáceres, Spain
| | - Félix Núñez
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n. 10003, ES-10003 Cáceres, Spain
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141
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Moreno-Ramírez YDR, Martínez-Ávila GCG, González-Hernández VA, Castro-López C, Torres-Castillo JA. Free Radical-Scavenging Capacities, Phenolics and Capsaicinoids in Wild Piquin Chili ( Capsicum annuum var. Glabriusculum). Molecules 2018; 23:E2655. [PMID: 30332792 PMCID: PMC6222680 DOI: 10.3390/molecules23102655] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2018] [Revised: 10/07/2018] [Accepted: 10/11/2018] [Indexed: 01/18/2023] Open
Abstract
The total phenolic compounds content, free radical-scavenging capacity and capsaicinoid content in populations of wild Piquin chili (C. annuum) were studied. Aqueous and hydroalcoholic extracts from nine ecotypes were evaluated. High contents of phenolic compounds and free radical-scavenging capacities were observed for both extracts; however, the values that were found for the hydroalcoholic phase were substantially higher. LC-MS analysis allowed for the detection of 32 compounds, where apigenin-8-C-glucoside followed by vanillic acid 1-O-β-o-glucopyranosylester (Isomer I or II) and 7-ethoxy-4-methylcoumarin were the most widely distributed; they were found in more than 89% of the ecotypes. The diversity of identified phenolic compounds was different among ecotypes, allowing them to be distinguished by chemical diversity, free radical-scavenging capacities and heat Scoville units. The total capsaicinoid content was higher in Population I (23.5 mg/g DW) than in Populations II and III, which had contents of 15.3 and 10.7 mg/g DW, respectively. This variability could lead to phytochemical exploitation and the conservation of the natural populations of wild chili.
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Affiliation(s)
- Yolanda Del Rocio Moreno-Ramírez
- Institute of Applied Ecology, Autonomous University of Tamaulipas, Gulf Division 356, Ciudad Victoria, 87019 Tamaulipas, Mexico.
| | - Guillermo C G Martínez-Ávila
- Laboratory of Chemistry and Biochemistry, School of Agronomy, Autonomous University of Nuevo Leon, General Escobedo, 66050 Nuevo Leon, Mexico.
| | - Víctor Arturo González-Hernández
- Posgrado de Recursos Genéticos y Productividad-Fisiología Vegetal, Colegio de Postgraduados, Texcoco, 56230 Estado de Mexico, Mexico.
| | - Cecilia Castro-López
- Laboratory of Chemistry and Biochemistry, School of Agronomy, Autonomous University of Nuevo Leon, General Escobedo, 66050 Nuevo Leon, Mexico.
| | - Jorge Ariel Torres-Castillo
- Institute of Applied Ecology, Autonomous University of Tamaulipas, Gulf Division 356, Ciudad Victoria, 87019 Tamaulipas, Mexico.
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