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Kamer DDA. Synergistic formulation approach for developing pea protein and guar gum enriched olive oil-in-water emulsion gels as solid fat substitutes: Formulation optimization, characterization, and molecular simulation. Int J Biol Macromol 2024; 257:128718. [PMID: 38101676 DOI: 10.1016/j.ijbiomac.2023.128718] [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: 05/29/2023] [Revised: 11/28/2023] [Accepted: 12/01/2023] [Indexed: 12/17/2023]
Abstract
This study aimed to optimize the formulation of olive oil-in-water (O/W) emulsion gels by incorporating Pea Protein (PP) and Guar Gum (GG) as alternative options for solid fats. The optimum rheological (consistency index, apparent viscosity, recovery) and texture (firmness) properties of the emulsion gels were obtained using a mixture of 2 % PP, 1 % GG, 60 % Olive Oil (OO), and 37 % Water (W). The blend of PP2/GG1 showed the highest results for recovery and firmness, 111.27 % and 33.89 g, respectively. PP/GG blend emulsion gels exhibited higher absolute ζ-potential values, ranging between -72.3 and -77.4 mV. The polydispersity index (PDI) ranged from 0.185 to 0.535, with the most uniform distributions found in the PP/GG blend emulsion gels. Strong phase separation resistance indicated strong stability of PP-GG complex emulsion gels. Higher PP concentrations decreased emulsion oxidation. FTIR and XRD research showed that PP and GG interact strongly, indicating good compatibility. The free binding energy of the most stable configuration of the molecules was -6.8 kcal mol-1, indicating a high affinity. PP interacted with GG through 9 amino acid residues, with notable residues being Asp 224, Thr 235, Ala 332, Ile 334, and Arg 336, and their respective interaction distances ranged between 2.69 Å and 3.87 Å.
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2
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Nguyen T, Nandasiri R, Fadairo O, Eskin MNA. The effect of pH on the phenolic content and antioxidant properties of three different mustard extracts. J Food Sci 2023. [PMID: 37300555 DOI: 10.1111/1750-3841.16655] [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: 11/22/2022] [Revised: 04/24/2023] [Accepted: 05/16/2023] [Indexed: 06/12/2023]
Abstract
Mustard seeds are cultivated worldwide due to their substantial agronomic value of their high protein, oil, and phenolic content. The latter bioactive compounds give mustard seeds various applications in the food and pharmaceutical industries, as antimicrobial, antioxidant, and chemoprotective agents. By modifying the pretreatment and extraction conditions, a significant improvement in the quantity and quality of these crucial compounds was obtained. Based on the electrostatic interactions between the solvents and the extracts, an alternative green extraction procedure was used on three varieties of mustard seeds (Oriental, black, and yellow). Preliminary results demonstrated an interesting trend in which the isoelectric pH value affected the antioxidant activity of the extracts. A number of different antioxidant assays together with total phenolic content (TPC) and total flavonoid content (TFC) were conducted on the three different mustard seeds as affected by different combinations of times and pHs. With the exception of metal ion chelation assay, the other antioxidant methods, including ferric reducing/antioxidant power assay, 2,2-diphenyl-1-picrylhydrazyl free radical-scavenging assay and ABTS•+ scavenging assay, significantly (p < 0.05) increased with the pretreatment time for all three pH levels studied. Interestingly, the TPC significantly increased (p < 0.05) with the lower pH level treatments. The highest TPC (2040.32 ± 360.12 mg/g dry weight basis) was obtained from yellow mustard seed under neutral treatment. Conversely, TFC showed no significant differences among the different pretreatment time conditions closer to the neutral pH. PRACTICAL APPLICATION: The usage of food-based solvents with the assistance of a home-scale pressurized wet extraction model represents a green technology that can contribute to a wide variety of applications. This method significantly improved the phenolic content, flavonoid content, and antioxidant potential of the mustard extracts, thus making water the most promising extracted solvent.
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Affiliation(s)
- Thu Nguyen
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
- Richardson Centre for Food Technology and Research, 196 Innovation Drive, Winnipeg, Canada, Canada
| | - Ruchira Nandasiri
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
- Richardson Centre for Food Technology and Research, 196 Innovation Drive, Winnipeg, Canada, Canada
- Division of Neurodegenerative Disorders (DND) & Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), St. Boniface Albrechtsen Research Centre, R4036-351 Tache Avenue, Winnipeg, Manitoba, Canada
| | - Olamide Fadairo
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
- Richardson Centre for Food Technology and Research, 196 Innovation Drive, Winnipeg, Canada, Canada
| | - Michael N A Eskin
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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Tanislav AE, Pușcaș A, Mureșan V, Mudura E. The oxidative quality of bi-, oleo- and emulgels and their bioactives molecules delivery. Crit Rev Food Sci Nutr 2023:1-27. [PMID: 37158188 DOI: 10.1080/10408398.2023.2207206] [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: 05/10/2023]
Abstract
During recent years, the applicability of bi-, oleo- and emulgels has been widely studied, proving several advantages as compared to conventional fats, such as increasing the unsaturated fat content of products and being more sustainable for temperate regions as compared to tropical fats. Moreover, these alternative fat systems improve the nutritional profile, increase the bioavailability of bioactive compounds, and can be used as preservation films and markers for the inactivation of pathogens, while in 3D printing facilitate the obtaining of superior food products. Furthermore, bi-, oleo- and emulgels offer food industries efficient, innovative, and sustainable alternatives to animal fats, shortenings, margarine, palm and coconut oil due to the nutritional improvements. According to recent studies, gels can be used as ingredients for the total or partial replacement of saturated and trans fats in the meat, bakery and pastry industry. The evaluation of the oxidative quality of this gelled systems is significant because the production process involves the use of heat treatments and continuous stirring where large amounts of air can be incorporated. The aim of this literature review is to provide a synthesis of studies to better understand the interaction of components and to identify future improvements that can be applied in oil gelling technology. Generally, higher temperatures used in obtaining polymeric gels, lead to more oxidation compounds, while a higher concentration of structuring agents leads to a better protection against oxidation. Due to the gel network ability to function as a barrier against oxidation factors, gelled matrices are able to provide superior protection for the bioactive compounds. The release percentage of bioactive molecules can be regulated by formulating the gel matrix (type and concentration of structuring agents and type of oil). In terms of food products, future research may include the use of antioxidants to improve the oxidative stability of the reformulated products.
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Affiliation(s)
- Anda Elena Tanislav
- Food Engineering Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, Cluj-Napoca, Romania
| | - Andreea Pușcaș
- Food Engineering Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, Cluj-Napoca, Romania
| | - Vlad Mureșan
- Food Engineering Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, Cluj-Napoca, Romania
| | - Elena Mudura
- Food Engineering Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, Cluj-Napoca, Romania
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Quality and chemical stability of long-term stored soy, canola, and sunflower cold-pressed cake lipids before and after thermomechanical processing: A 1H NMR study. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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5
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A New Food Ingredient Rich in Bioaccessible (Poly)Phenols (and Glucosinolates) Obtained from Stabilized Broccoli Stalks. Foods 2022; 11:foods11121734. [PMID: 35741932 PMCID: PMC9222756 DOI: 10.3390/foods11121734] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 06/07/2022] [Accepted: 06/10/2022] [Indexed: 01/10/2023] Open
Abstract
Broccoli (Brassica oleracea var. italica) stalks account for up to 35% of the broccoli harvest remains with the concomitant generation of unused waste that needs recovery to contribute to the sustainability of the system. However, due to its phytochemical composition, rich in bioactive (poly)phenols and glucosinolates, as well as other nutrients, the development of valorization alternatives as a source of functional ingredients must be considered. In this situation, the present work aims to develop/obtain a new ingredient rich in bioactive compounds from broccoli, stabilizing them and reducing their degradation to further guarantee a high bioaccessibility, which has also been studied. The phytochemical profile of lyophilized and thermally treated (low-temperature and descending gradient temperature treatments), together with the digested materials (simulated static in vitro digestion) were analysed by HPLC-PDA-ESI-MSn and UHPLC-3Q-MS/MS. Broccoli stalks and co-products were featured by containing phenolic compounds (mainly hydroxycinnamic acid derivatives and glycosylated flavonols) and glucosinolates. The highest content of organosulfur compounds corresponding to the cores of the broccoli stalks treated by applying a drying descendant temperature gradient (aliphatic 18.05 g/kg dw and indolic 1.61 g/kg dw, on average, while the breakdown products were more abundant in the bark ongoing low temperature drying 11.29 g/kg dw, on average). On the other hand, for phenolics, feruloylquinic, and sinapoylquinic acid derivatives of complete broccoli stalk and bark, were more abundant when applying low-temperature drying (14.48 and 28.22 g/kg dw, on average, respectively), while higher concentrations were found in the core treated with decreasing temperature gradients (9.99 and 26.26 g/kg dw, on average, respectively). When analysing the bioaccessibility of these compounds, it was found that low-temperature stabilization of the core samples provided the material with the highest content of bioactives including antioxidant phenolics (13.6 and 33.9 g/kg dw of feruloylquinic and sinapoylquinic acids, on average, respectively) and sulforaphane (4.1 g/kg dw, on average). These processing options enabled us to obtain a new product or ingredient rich in bioactive and bioaccessible compounds based on broccoli stalks with the potential for antioxidant and anti-inflammatory capacities of interest.
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Lee H, Lim T, Kim J, Kim RH, Hwang KT. Phenolics in buckwheat hull extracts and their antioxidant activities on bulk oil and emulsions. J Food Sci 2022; 87:2831-2846. [PMID: 35661363 DOI: 10.1111/1750-3841.16175] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 04/11/2022] [Accepted: 04/13/2022] [Indexed: 11/29/2022]
Abstract
Buckwheat hulls are discarded as waste, although they have more phenolic compounds than buckwheat groats. The antioxidant activities of buckwheat hull extracts prepared with water, 50% ethanol, and 100% ethanol were investigated in bulk oil, oil-in-water (O/W), and water-in-oil (W/O) emulsions. The relationship between the phenolic compositions of the extracts and their antioxidant activities in the three different lipid systems was also evaluated. Fifty percent ethanol extract had the highest total phenolic content (327 mg gallic acid equivalent [GAE]/g extract) followed by water and 100% ethanol extracts (211 and 163 mg GAE/g extract, respectively). The total oxidation rate (k) was not significantly different among the bulk oils added with the buckwheat hull extracts. However, in the O/W emulsion, the k was more reduced by the 50% and 100% ethanol extracts than by the water extract at the concentration of 100 µg GAE/g (2.9, 2.8, and 3.7 Totox/day, respectively). The k of the W/O emulsion was more reduced by the 100% ethanol extract than by the water and 50% ethanol extract at the concentration of 100 µg GAE/g (3.8, 4.7, and 4.5 Totox/day, respectively). Multivariate statistical analysis revealed that the contents of phenolic acids and their derivatives were the highest in the water extract among the extracts, while the contents of flavonoid glycosides and methylated polyphenols were the highest in the 50% and 100% ethanol extracts, respectively. The results suggest that flavonoid glycosides and methylated polyphenols could be potential candidates for retarding the oxidation of the emulsion system. PRACTICAL APPLICATION: Buckwheat hull extracts could retard lipid oxidation. Flavonoid glycosides and methylated polyphenols in buckwheat hull extracts may have an antioxidative effect on lipids. Thus, buckwheat hulls could be used as an antioxidant in lipid systems, as flavonoid glycosides and methylated polyphenols are properly extracted from buckwheat hulls.
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Affiliation(s)
- Haeseong Lee
- Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, Republic of Korea
| | - Taehwan Lim
- Department of Biomedical Engineering, Tufts University, Medford, Massachusetts, USA
| | - Jaecheol Kim
- Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, Republic of Korea.,BK21 FOUR Education and Research Team for Sustainable Food & Nutrition, Seoul National University, Seoul, Republic of Korea
| | - Ryun Hee Kim
- Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, Republic of Korea.,BK21 FOUR Education and Research Team for Sustainable Food & Nutrition, Seoul National University, Seoul, Republic of Korea
| | - Keum Taek Hwang
- Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, Republic of Korea.,BK21 FOUR Education and Research Team for Sustainable Food & Nutrition, Seoul National University, Seoul, Republic of Korea
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Mei L, Ji Q, Jin Z, Guo T, Yu K, Ding W, Liu C, Wu Y, Zhang N. Nano-microencapsulation of tea seed oil via modified complex coacervation with propolis and phosphatidylcholine for improving antioxidant activity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Yan R, Yang W, You D, Yang H, Han C. Photoinduced evolution of optical properties and compositions of methoxyphenols by Fe(III)-carboxylates complexes in atmospheric aqueous phase. CHEMOSPHERE 2022; 295:133860. [PMID: 35124090 DOI: 10.1016/j.chemosphere.2022.133860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 01/27/2022] [Accepted: 02/01/2022] [Indexed: 06/14/2023]
Abstract
The changes in optical properties and chemical compositions of methoxyphenols, which acted as an important aromatic compound from the biomass burning, were investigated in the presence of Fe(III)-carboxylates under aqueous phase conditions. The light was confirmed to be a key factor for stimulating the reaction of methoxyphenols and Fe(III)-carboxylates. The photoinduced evolution of optical properties of methoxyphenols was dependent on various factors, including irradiation intensity, types of carboxylates, dissolved oxygen and pH. The changes in the mass absorption efficiency at 306 nm (MAE306) positively relied on irradiation intensity and dissolved oxygen. The acceleration effects of carboxylates on the decreases in MAE306 of methoxyphenols followed the order of oxalate > citrate > malonate. The change amplitude of MAE306 decreased with an increasing pH (3.5-9), while that of the mass absorption efficiency at 364 nm (MAE364) increased with pH ranging from 3.5 to 7. The compositional evolutions of methoxyphenols by the photochemical aging were analyzed with the attenuated total reflection infrared spectroscopy (ATR-IR), confirming the decrease of CO groups and the increase of O-H and C-O groups. The photochemical reaction pathways of methoxyphenols with Fe(III)-carboxylates were proposed according to optical properties and compositions measurements.
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Affiliation(s)
- Ran Yan
- School of Metallurgy, Northeastern University, Shenyang, 110819, China
| | - Wangjin Yang
- School of Metallurgy, Northeastern University, Shenyang, 110819, China
| | - Di You
- School of Metallurgy, Northeastern University, Shenyang, 110819, China
| | - Hongxing Yang
- School of Metallurgy, Northeastern University, Shenyang, 110819, China
| | - Chong Han
- School of Metallurgy, Northeastern University, Shenyang, 110819, China.
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Extraction, Chemical Characterization, In Vitro Antioxidant, and Antidiabetic Activity of Canola (Brassica napus L.) Meal. SEPARATIONS 2022. [DOI: 10.3390/separations9020038] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
Abstract
Canola (Brassica napus L.) meal is a by-product after oil extraction from canola seed and is of relatively low value. This meal may have additional value in the biotechnology, food, and pharmaceutical industries if health-promoting useful bioactive compounds can be identified. Hence, seven canola meal extracts (CMEs) were generated using different organic solvents for two genotypes. HPLC and LCMS analyses were employed for the determination of the phenolic and antioxidant activity of meal extracts, including recovery of major biological compounds. When comparing genotype-1 with genotype-2, the latter had higher antioxidant activity in acetone extract (AE). This study also indicated seven major glucosinolates in CMEs in which water (WE) appeared to be the best solvent for the recovery of glucosinolates. Higher quantities of phenolic, glucosinolate, and antioxidant were present in genotype-2 compared with genotype-1. Using HPLC-DAD and LC-MS analysis 47 compounds were detected. We could identify 32 compounds in canola meal extracts: nine glucosinolates and twenty-three phenolic derivatives. Phenolic compounds in canola meal were conjugates and derivatives of hydroxycinnamic acid (sinapic, ferulic, and caffeic acids). Among phenolics, kaempherol as conjugate with sinapic acid was found; sinapine and trans-sinapic acid were the most abundant, as well as major contributors to the antioxidant and free radical scavenging activities of canola meal extracts. Some samples exhibited mild to moderate in-vitro antidiabetic activity in a Dipeptidyl Peptidase-IV inhibition assay.
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Rezaei S, Hosseinimehr SJ, Zargari M, Karimpour Malekshah A, Mirzaei M, Talebpour Amiri F. Protective effects of sinapic acid against cyclophosphamide-induced testicular toxicity via inhibiting oxidative stress, caspase-3 and NF-kB activity in BALB/c mice. Andrologia 2021; 53:e14196. [PMID: 34333791 DOI: 10.1111/and.14196] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 06/21/2021] [Accepted: 07/09/2021] [Indexed: 12/26/2022] Open
Abstract
Cyclophosphamide (CP), as a chemotherapeutic agent, with the generation of oxidative stress leads to testicular toxicity. Sinapic acid (SA), as a phenylpropanoid compound has therapeutic activities. This research was planned to evaluate the improving effects of SA versus testicular injury induced by CP. Forty-eight mice were distributed into six groups: untreated, SA (5 and 10 mg/kg), CP (200 mg/kg) and CP + SA (5 and 10 mg/kg). SA was administrated for 7 successive days and CP was administered intraperitoneally on the 3rd day of study. On the 10th day of research, testicular toxicity was evaluated by sperm parameters test, tissue (oxidative stress parameters) and serum (testosterone) biochemical, histopathological, and immunohistochemical (Caspase-3 and NF-kB) assays. The findings illustrated that CP induces atypical appearance in tissue structure, disorder of sperm parameters dysfunction, decrease of testosterone, oxidative stress (an increase of MDA and decrease of GSH), apoptosis and inflammation in testicular tissue. SA administration protected testis from oxidative stress and improves testosterone level and structure. Moreover, immunohistochemical findings also showed that SA can inhibit Caspase-3 and NF-kB activity. Data have confirmed that SA could protect testis structure and its functions against CP-induced injury through antioxidant, anti-inflammatory and anti-apoptotic activities.
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Affiliation(s)
- Shiva Rezaei
- Department of Anatomy, Molecular and Cell Biology Research Center, Faculty of Medicine, Mazandaran University of Medical Sciences, Sari, Iran.,Student Research Committee, Faculty of Medicine, Mazandaran University of Medical Sciences, Sari, Iran
| | - Seyed Jalal Hosseinimehr
- Department of Radiopharmacy, Faculty of Pharmacy, Mazandaran University of Medical Sciences, Sari, Iran
| | - Mehryar Zargari
- Department of Biochemistry, Faculty of Medicine, Mazandaran University of Medical Sciences, Sari, Iran
| | - Abbasali Karimpour Malekshah
- Department of Anatomy, Molecular and Cell Biology Research Center, Faculty of Medicine, Mazandaran University of Medical Sciences, Sari, Iran
| | - Mansoureh Mirzaei
- Department of Anatomy, Molecular and Cell Biology Research Center, Faculty of Medicine, Mazandaran University of Medical Sciences, Sari, Iran
| | - Fereshteh Talebpour Amiri
- Department of Anatomy, Molecular and Cell Biology Research Center, Faculty of Medicine, Mazandaran University of Medical Sciences, Sari, Iran
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Durand E, Beaubier S, Ilic I, fine F, Kapel R, Villeneuve P. Production and antioxidant capacity of bioactive peptides from plant biomass to counteract lipid oxidation. Curr Res Food Sci 2021; 4:365-397. [PMID: 34142097 PMCID: PMC8187438 DOI: 10.1016/j.crfs.2021.05.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 05/07/2021] [Accepted: 05/25/2021] [Indexed: 12/30/2022] Open
Abstract
Preventing lipid oxidation, especially with the polyunsaturated fat-based products, is a major concern in sectors as agri-food and cosmetic. Even though the efficiency of synthetic antioxidants has been recognized, both consumers and manufacturers are looking for more innovative, healthy and quality products while rejecting synthetic additives due to their concern about safety, along with their environmental impact issues. In this context, plant biomass, which have shown to be rich in compounds, have raised interest for the isolation of novel naturally occurring antioxidants. Among their myriad of molecules, bioactive peptides, which are biologically active sequence of amino acid residues of proteins, seem to be of a great interest. Therefore, the number of identified amino acids sequences of bioactive peptides from plant biomass with potential antioxidant action is progressively increasing. Thus, this review provides a description of 129 works that have been made to produce bioactive peptides (hydrolysate, fraction and/or isolate peptide) from 55 plant biomass, along with the procedure to examine their antioxidant capacity (until 2019 included). The protein name, the process, and the method to concentrate or isolate antioxidant bioactive peptides, along with their identification and/or specificity were described. Considering the complex, dynamic and multifactorial physico-chemical mechanisms of the lipid oxidation, an appropriate in-vitro methodology should be better performed to efficiently probe the antioxidant potential of bioactive peptides. Therefore, the results were discussed, and perspective for antioxidant applications of bioactive peptides from plant biomass was argued.
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Affiliation(s)
- Erwann Durand
- CIRAD, UMR QualiSud, Montpellier, F-34398, France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Sophie Beaubier
- Laboratoire Réactions et Génie des Procédés, UMR CNRS-7274, plateforme SVS, 13 rue du bois de la Champelle, Vandœuvre-lès-Nancy, F-54500, France
| | - Isidora Ilic
- CIRAD, UMR QualiSud, Montpellier, F-34398, France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Frederic fine
- TERRES INOVIA, Parc Industriel – 11 Rue Monge, 33600 Pessac, France
| | - Romain Kapel
- Laboratoire Réactions et Génie des Procédés, UMR CNRS-7274, plateforme SVS, 13 rue du bois de la Champelle, Vandœuvre-lès-Nancy, F-54500, France
| | - Pierre Villeneuve
- CIRAD, UMR QualiSud, Montpellier, F-34398, France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
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Orfali R, Rateb ME, Hassan HM, Alonazi M, Gomaa MR, Mahrous N, GabAllah M, Kandeil A, Perveen S, Abdelmohsen UR, Sayed AM. Sinapic Acid Suppresses SARS CoV-2 Replication by Targeting Its Envelope Protein. Antibiotics (Basel) 2021; 10:420. [PMID: 33920366 PMCID: PMC8069661 DOI: 10.3390/antibiotics10040420] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 04/07/2021] [Accepted: 04/09/2021] [Indexed: 12/17/2022] Open
Abstract
SARS CoV-2 is still considered a global health issue, and its threat keeps growing with the emergence of newly evolved strains. Despite the success in developing some vaccines as a protective measure, finding cost-effective treatments is urgent. Accordingly, we screened a number of phenolic natural compounds for their in vitro anti-SARS CoV-2 activity. We found sinapic acid (SA) selectively inhibited the viral replication in vitro with an half-maximal inhibitory concentration (IC50) value of 2.69 µg/mL with significantly low cytotoxicity (CC50 = 189.3 µg/mL). Subsequently, we virtually screened all currently available molecular targets using a multistep in silico protocol to find out the most probable molecular target that mediates this compound's antiviral activity. As a result, the viral envelope protein (E-protein) was suggested as the most possible hit for SA. Further in-depth molecular dynamic simulation-based investigation revealed the essential structural features of SA antiviral activity and its binding mode with E-protein. The structural and experimental results presented in this study strongly recommend SA as a promising structural motif for anti-SARS CoV-2 agent development.
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Affiliation(s)
- Raha Orfali
- Department of Pharmacognosy, College of Pharmacy, King Saud University, P.O. Box 22452, Riyadh 11495, Saudi Arabia; (R.O.); (S.P.)
| | - Mostafa E. Rateb
- School of Computing, Engineering & Physical Sciences, University of the West of Scotland, Paisley PA1 2BE, UK;
| | - Hossam M. Hassan
- Department of Pharmacognosy, Faculty of Pharmacy, Nahda University, Beni-Suef 62513, Egypt;
- Department of Pharmacognosy, Faculty of Pharmacy, Beni-Suef University, Beni-Suef 62513, Egypt
| | - Mona Alonazi
- Department of Biochemistry, Faculty of Science, King Saud University. P.O. Box 12372, Riyadh 11495, Saudi Arabia;
| | - Mokhtar R. Gomaa
- Center of Scientific Excellence for Influenza Virus, Environmental Research Division, National Research Centre, Giza 12622, Egypt; (M.R.G.); (N.M.); (M.G.); (A.K.)
| | - Noura Mahrous
- Center of Scientific Excellence for Influenza Virus, Environmental Research Division, National Research Centre, Giza 12622, Egypt; (M.R.G.); (N.M.); (M.G.); (A.K.)
| | - Mohamed GabAllah
- Center of Scientific Excellence for Influenza Virus, Environmental Research Division, National Research Centre, Giza 12622, Egypt; (M.R.G.); (N.M.); (M.G.); (A.K.)
| | - Ahmed Kandeil
- Center of Scientific Excellence for Influenza Virus, Environmental Research Division, National Research Centre, Giza 12622, Egypt; (M.R.G.); (N.M.); (M.G.); (A.K.)
| | - Shagufta Perveen
- Department of Pharmacognosy, College of Pharmacy, King Saud University, P.O. Box 22452, Riyadh 11495, Saudi Arabia; (R.O.); (S.P.)
| | - Usama Ramadan Abdelmohsen
- Department of Pharmacognosy, Faculty of Pharmacy, Minia University, Minia 61519, Egypt
- Department of Pharmacognosy, Faculty of Pharmacy, Deraya University, 7 Universities Zone, New Minia 61111, Egypt
| | - Ahmed M. Sayed
- Department of Pharmacognosy, Faculty of Pharmacy, Nahda University, Beni-Suef 62513, Egypt;
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Selective Extraction of Sinapic Acid Derivatives from Mustard Seed Meal by Acting on pH: Toward a High Antioxidant Activity Rich Extract. Molecules 2021; 26:molecules26010212. [PMID: 33401641 PMCID: PMC7795640 DOI: 10.3390/molecules26010212] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 12/24/2020] [Accepted: 12/29/2020] [Indexed: 12/29/2022] Open
Abstract
The aim of this paper is to study the effect of the pH on the extraction of sinapic acid and its derivatives from mustard seed meal. Solutions of acidic pH (pH 2), basic pH (pH 12) and distilled water (uncontrolled pH ~ 4.5) were tested at different percentages of ethanol. The maximum extraction yield for sinapic acid (13.22 µmol/g of dry matter (DM)) was obtained with a buffered aqueous solution at pH 12. For ethyl sinapate, the maximum extraction yield reached 9.81 µmol/g DM with 70% ethanol/buffered aqueous solution at pH 12. The maximum extraction yield of sinapine (15.73 µmol/g DM) was achieved with 70% ethanol/buffered aqueous solution at pH 2. The antioxidant activity of each extract was assessed by DPPH assay; the results indicated that the extracts obtained at pH 12 and at low ethanol percentages (<50%) exhibit a higher antioxidant activity than extracts obtained at acidic conditions. Maximum antioxidant activity was reached at pH 12 with buffer solution (11.37 mg of Trolox Equivalent/g DM), which confirms that sinapic acid-rich fractions exhibit a higher antioxidant activity. Thus, to obtain rich antioxidant extracts, it is suggested to promote the presence of sinapic acid in the extracts.
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Pan J, Tang L, Dong Q, Li Y, Zhang H. Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions. Food Res Int 2020; 140:110057. [PMID: 33648281 DOI: 10.1016/j.foodres.2020.110057] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 12/07/2020] [Accepted: 12/18/2020] [Indexed: 02/07/2023]
Abstract
In this work, the camellia oil-based oleogels and O/W oleogel emulsions were prepared with glycerol monolaurate (GML) as an oleogelator, which had a critical gelation concentration of 3 wt%. Results showed that with the increasing GML concentration, a more densely needle-like morphology was formed by the network of GML crystals within the oil, presenting the enhanced thermal stability due to the occurrence of van der Waals interactions and intermolecular hydrogen bonds. In turn, a more compact three-dimensional network was obtained in the emulsions with a larger droplet size, leading to a transition from a predominately elastic to viscous state. Moreover, a lower oxidation rate was observed by the POV and TBARS values as a function of storage time in either the oleogels or oleogel emulsions, indicating a better oxidative stability. These results contribute to a better understanding of oleogelation in camellia oil-based oleogels and oleogel emulsions for formulating food, pharmaceutical and person care products with desired physical properties and oxidative stability.
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Affiliation(s)
- Jingjing Pan
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Lirong Tang
- Hangzhou Qiandaohu Tianxin Co., Ltd, Hangzhou 311700, China
| | - Quanxi Dong
- Hangzhou Qiandaohu Tianxin Co., Ltd, Hangzhou 311700, China
| | - Yang Li
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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Deyrieux C, Durand E, Guillou S, Barouh N, Baréa B, Michel Salaun F, Villeneuve P. Selection of Natural Extracts for their Antioxidant Capacity by Using a Combination of
In Vitro
Assays. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12429] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Charlotte Deyrieux
- CIRAD UMR IATE Montpellier F‐34398 France
- IATE, Univ Montpellier, CIRAD, INRA, Montpellier SupAgro Montpellier F‐34398 France
- Diana Pet Food ZA du Gohélis Elven 56250 France
| | - Erwann Durand
- CIRAD UMR IATE Montpellier F‐34398 France
- IATE, Univ Montpellier, CIRAD, INRA, Montpellier SupAgro Montpellier F‐34398 France
| | | | - Nathalie Barouh
- CIRAD UMR IATE Montpellier F‐34398 France
- IATE, Univ Montpellier, CIRAD, INRA, Montpellier SupAgro Montpellier F‐34398 France
| | - Bruno Baréa
- CIRAD UMR IATE Montpellier F‐34398 France
- IATE, Univ Montpellier, CIRAD, INRA, Montpellier SupAgro Montpellier F‐34398 France
| | | | - Pierre Villeneuve
- CIRAD UMR IATE Montpellier F‐34398 France
- IATE, Univ Montpellier, CIRAD, INRA, Montpellier SupAgro Montpellier F‐34398 France
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Laguna O, Durand E, Baréa B, Dauguet S, Fine F, Villeneuve P, Lecomte J. Synthesis and Evaluation of Antioxidant Activities of Novel Hydroxyalkyl Esters and Bis-Aryl Esters Based on Sinapic and Caffeic Acids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:9308-9318. [PMID: 32786829 DOI: 10.1021/acs.jafc.0c03711] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Novel hydroxyalkyl esters and bis-aryl esters were synthesized from sinapic and caffeic acids and aliphatic α,ω-diols of increasing chain lengths from 2 to 12 carbon atoms. Then, their antiradical reactivity (DPPH assay) and their antioxidant activity in a model oil-in-water emulsion (CAT assay) were evaluated. All the esters showed lower antiradical activities compared to their corresponding phenolic acid. This decrease was associated with the steric hindrance in hydroxyalkyl esters, and intramolecular interactions in bis-aryl esters. Regarding the two bis-aryl esters series in emulsion, the antioxidant capacity was improved with alkyl chain lengthening up to four carbons, after which it decreased for longer chains. This "cutoff" effect was not observed for both hydroxyalkyl esters series for which the alkyl chain lengthening results in a decrease of the antioxidant activity.
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Affiliation(s)
- Oscar Laguna
- CIRAD, UMR IATE, F-34398 Montpellier, France
- IATE, Univ Montpellier, CIRAD, INRAE, Institut Agro, Montpellier, France
| | - Erwann Durand
- CIRAD, UMR IATE, F-34398 Montpellier, France
- IATE, Univ Montpellier, CIRAD, INRAE, Institut Agro, Montpellier, France
| | - Bruno Baréa
- CIRAD, UMR IATE, F-34398 Montpellier, France
- IATE, Univ Montpellier, CIRAD, INRAE, Institut Agro, Montpellier, France
| | - Sylvie Dauguet
- TERRES INOVIA, Parc Industriel-11 Rue Monge, 33600 Pessac, France
| | - Frédéric Fine
- TERRES INOVIA, Parc Industriel-11 Rue Monge, 33600 Pessac, France
| | - Pierre Villeneuve
- CIRAD, UMR IATE, F-34398 Montpellier, France
- IATE, Univ Montpellier, CIRAD, INRAE, Institut Agro, Montpellier, France
| | - Jérôme Lecomte
- CIRAD, UMR IATE, F-34398 Montpellier, France
- IATE, Univ Montpellier, CIRAD, INRAE, Institut Agro, Montpellier, France
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Ramírez-Carrasco P, Paredes-Toledo J, Romero-Hasler P, Soto-Bustamante E, Díaz-Calderón P, Robert P, Giménez B. Effect of Adding Curcumin on the Properties of Linseed Oil Organogels Used as Fat Replacers in Pâtés. Antioxidants (Basel) 2020; 9:antiox9080735. [PMID: 32796756 PMCID: PMC7463781 DOI: 10.3390/antiox9080735] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 08/05/2020] [Accepted: 08/07/2020] [Indexed: 12/01/2022] Open
Abstract
Beeswax-based organogels were formulated with linseed oil and curcumin according to a statistical design to increase the oxidative stability of spreadable meat products (pâté) where these organogels (OGCur) were incorporated as fat substitutes. The organogels obtained under optimal conditions (9.12% beeswax, 0.54% curcumin) showed a mechanical strength similar to pork backfat determined by back extrusion and high oil binding capacity (OBC; over 90%). The incorporation of curcumin at this concentration did not lead to any change in the arrangement of the crystal network, OBC, and mechanical, thermal, or rheological properties of the organogels. Beeswax organogels with and without curcumin, with a β’ orthorhombic subcell structure, showed a predominant elastic behavior and a melting event wider and shifted to lower temperatures than pure beeswax, suggesting a plasticizer effect of the oil in the wax crystals. The oxidative stability of the organogels under accelerated oxidation conditions increased due to the incorporation of curcumin. A decrease in the curcumin content was found from day 4 at 60 °C, together with a significantly lower formation of both peroxides and malonaldehyde. When pork backfat was partially or totally replaced by OGCur in pâtés, a noticeable protective effect of curcumin against lipid oxidation was found during chilled storage
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Affiliation(s)
- Patricia Ramírez-Carrasco
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, 8380494 Santiago, Chile; (P.R.-C.); (P.R.)
| | - Javier Paredes-Toledo
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Av. Ecuador 3769, Estación Central, 9170124 Santiago, Chile;
| | - Patricio Romero-Hasler
- Departamento de Química Orgánica y Fisicoquímica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, 8380494 Santiago, Chile; (P.R.-H.); (E.S.-B.)
| | - Eduardo Soto-Bustamante
- Departamento de Química Orgánica y Fisicoquímica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, 8380494 Santiago, Chile; (P.R.-H.); (E.S.-B.)
| | - Paulo Díaz-Calderón
- Biopolymer Research & Engineering Laboratory (BIOPREL), Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de los Andes, Avda. Monseñor Álvaro del Portillo 12,455, Las Condes, 7620001 Santiago, Chile;
- Centro de Investigación e Innovación Biomédica, Facultad de Medicina, Universidad de los Andes, Avda. Monseñor Álvaro del Portillo 12,455, Las Condes, 7620001 Santiago, Chile
| | - Paz Robert
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, 8380494 Santiago, Chile; (P.R.-C.); (P.R.)
| | - Begoña Giménez
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Av. Ecuador 3769, Estación Central, 9170124 Santiago, Chile;
- Correspondence:
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Valoppi F, Haman N, Ferrentino G, Scampicchio M. Inhibition of lipid autoxidation by vegetable waxes. Food Funct 2020; 11:6215-6225. [PMID: 32662459 DOI: 10.1039/d0fo01022g] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study aims to evaluate the effect of vegetable waxes on the kinetics of lipid oxidation of linseed oil. Apple and orange waxes were obtained using supercritical carbon dioxide. The capacity of waxes to inhibit or retard the oxidation of linseed oil was determined by isothermal calorimetry at 298 K. The results show that waxes were able to slow down linseed oil autoxidation, with apple waxes being more active than orange waxes. However, such activity was visible only at relatively high concentrations (>1% of waxes), greatly higher than the concentration used with radical chain breakers like BHT (0.2%). The inhibition activity was explained by considering three different mechanisms: (1) residual polyphenol content in the wax, (2) high termination rate of the radical chain process, and (3) physical hindrance of the oxidation process by change in viscosity. All these mechanisms were possible, although the latter seemed to be the most important. Finally, the importance of waxes in the inhibition of lipid autoxidation was determined by testing their inhibition activity in combination with primary antioxidants. A mixture of waxes with BHA, ethoxyquin and α-tocopherol showed a higher rate of inhibition than when present individually. This suggested a strong cooperative radical scavenging activity, whose beneficial effect might pave the way to the formulation of novel functional ingredients.
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Affiliation(s)
- Fabio Valoppi
- Department of Food and Nutrition, P.O. Box 66 (Agnes Sjöbergin katu 2), University of Helsinki, FI-0014 Helsinki, Finland and Helsinki Institute of Sustainability Science, Faculty of Agriculture and Forestry, University of Helsinki, Finland
| | - Nabil Haman
- Free University of Bolzano, Faculty of Science and Technology, Piazza Università 1, 39100 Bolzano, Italy.
| | - Giovanna Ferrentino
- Free University of Bolzano, Faculty of Science and Technology, Piazza Università 1, 39100 Bolzano, Italy.
| | - Matteo Scampicchio
- Free University of Bolzano, Faculty of Science and Technology, Piazza Università 1, 39100 Bolzano, Italy.
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The effect of household storage and cooking practices on quality attributes of pork burgers formulated with PUFA- and curcumin-loaded oleogels as healthy fat substitutes. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108909] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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