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Chen Z, Shen R, Xie J, Zeng Y, Wang K, Zhao L, Liu X, Hu Z. Multi-frequency ultrasonic-assisted enzymatic extraction of coconut paring oil from coconut by-products: Impact on the yield, physicochemical properties, and emulsion stability. ULTRASONICS SONOCHEMISTRY 2024; 109:106996. [PMID: 39032371 DOI: 10.1016/j.ultsonch.2024.106996] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2024] [Revised: 07/11/2024] [Accepted: 07/16/2024] [Indexed: 07/23/2024]
Abstract
Extraction of coconut paring oil (CPO) from processing by-products adds value to the product and reduces resource wastage. This study aims to assess the impact of 20 kHz, 20/80 kHz and 20/40/80 kHz of multi-frequency ultrasonic-assisted enzymatic extraction (MFUAEE) on the yield, physicochemical properties, fatty acid composition, total phenolic content, antioxidant activity, and emulsion stability of CPO derived from wet coconut parings (WCP). Results revealed that the CPO extraction yield with MFUAEE was 32.58 % - 43.31 % higher compared to AEE. The tri-frequency 20/40/80 kHz mode of multi-frequency ultrasound pretreatment exhibited the highest CPO extraction yield (70.08 %). The oil extracted through MFUAEE displayed similar fatty acid profiles to AEE, but had lower peroxide value, K232 and K270 values. Particularly, MFUAEE oil contained higher total phenolic content and exhibited potent DPPH free radical scavenging capacity. Results observed by SEM indicated that the pretreatment with multi-frequency ultrasound more efficiently disrupts the cellular structure of the WCP. Additionally, MFUAEE enhanced emulsion stability through the cavitation effect of ultrasound. These findings suggest that MFUAEE is a valuable approach for method for obtaining CPO with elevated extraction yield and superior quality, thereby enhancing the utilization of coconut by-products.
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Affiliation(s)
- Ziyi Chen
- College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Runni Shen
- College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Jiali Xie
- College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Yu Zeng
- College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Kai Wang
- College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Lei Zhao
- College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Xuwei Liu
- College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China.
| | - Zhuoyan Hu
- College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China.
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Chen Y, Zhang Z, Chen Y, Li T, Zhang W. The role of fat content in coconut milk: Stability and digestive properties. Food Chem 2024; 446:138900. [PMID: 38428074 DOI: 10.1016/j.foodchem.2024.138900] [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: 10/18/2023] [Revised: 02/24/2024] [Accepted: 02/27/2024] [Indexed: 03/03/2024]
Abstract
The fat in coconut milk contributes to unique flavour, while increasing fat content affects stability of the coconut milk. In this study, coconut water and fat were separated, recombined, and homogenized to obtain coconut milk with different fat contents (0-20 %). Emulsifying properties, stability, and digestibility of coconut milk with different fat contents were comprehensively evaluated. The results showed that as the fat content increased from 0 to 20 %, the droplet size increased from 2.18 to 4.70 μm and the viscosity showed an increasing trend. During storage and freeze-thaw, coconut milk with 5 % and 10 % fat content showed excellent stability. In addition, coconut milk with 10 % fat content had superior fat digestibility, which was related to high affinity of pancrelipase. In short, this study revealed that fat content below 10 % can withstand environmental factors such as storage, lipid oxidation, and freeze-thaw, which can be accurately developed as coconut milk products.
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Affiliation(s)
- Yang Chen
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Zihan Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Yile Chen
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Tian Li
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Weimin Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou, Hainan 570228, China.
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Lu Y, Zhang Y, Wang S. From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15058-15076. [PMID: 38920018 DOI: 10.1021/acs.jafc.3c09838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/27/2024]
Abstract
This review investigates coconut as a sustainable and nutrient-rich plant-based alternative to traditional animal-based food sources. We have explored the nutritional profile, culinary versatility, particularly focusing on the use of coconut meat, milk, cream, and oil in diverse dietary contexts when consumed in balance. Comparative analysis with animal-derived products reveals the high content of medium-chain triglycerides (MCTs), essential vitamins, and minerals in coconut, contrasted with its lower protein content. Researchers have underscored the environmental sustainability of coconut, advocating for its role in eco-friendly food production chains. We have also addressed challenges like potential allergies, nutritional balance, sensory attributes, and consumer motivations for coconut-based products, in terms of understanding the market dynamics. In conclusion, this review positions coconut as a promising candidate within sustainable diet frameworks, advocating for further research to augment its nutritional value, sensory characteristics, and product stability, thereby facilitating its integration into health-conscious and eco-centric dietary practices.
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Affiliation(s)
- Yingshuang Lu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
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Xie Y, Cai L, Zhou G, Li C. Comparison of nutritional profile between plant-based meat analogues and real meat: A review focusing on ingredients, nutrient contents, bioavailability, and health impacts. Food Res Int 2024; 187:114460. [PMID: 38763688 DOI: 10.1016/j.foodres.2024.114460] [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: 03/29/2024] [Revised: 04/26/2024] [Accepted: 05/01/2024] [Indexed: 05/21/2024]
Abstract
In order to fully understand the nutritional heterogeneity of plant-based meat analogues and real meat, this review summarized their similarities and differences in terms of ingredients, nutrient contents, bioavailability and health impacts. Plant-based meat analogues have some similarities to real meat. However, plant-based meat analogues are lower in protein, cholesterol and VB12 but higher in dietary fiber, carbohydrates, sugar, salt and various food additives than real meat. Moreover, some nutrients in plant-based meat analogues, such as protein and iron, are less bioavailable. There is insufficient evidence that plant-based meat analogues are healthier, which may be related to the specific attributes of these products such as formulation and degree of processing. As things stand, it is necessary to provide comprehensive nutrition information on plant-based meat products so that consumers can make informed choices based on their nutritional needs.
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Affiliation(s)
- Yunting Xie
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MARA; Jiangsu Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Linlin Cai
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MARA; Jiangsu Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Guanghong Zhou
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MARA; Jiangsu Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Chunbao Li
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MARA; Jiangsu Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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Mansouri E, Asghari S, Nikooei P, Yaseri M, Vasheghani-Farahani A, Hosseinzadeh-Attar MJ. Effects of virgin coconut oil consumption on serum brain-derived neurotrophic factor levels and oxidative stress biomarkers in adults with metabolic syndrome: a randomized clinical trial. Nutr Neurosci 2024; 27:487-498. [PMID: 37409587 DOI: 10.1080/1028415x.2023.2223390] [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] [Indexed: 07/07/2023]
Abstract
BACKGROUND AND AIM Metabolic syndrome is associated with health conditions and neurological disorders. Brain-derived neurotrophic factor (BDNF) plays a protective role on the nervous system. Decreased levels of BDNF have been shown in MetS and neurodegenerative diseases. There is promising evidence regarding the anti-inflammatory antioxidant, and neuroprotective properties of virgin coconut oil (VCO). The aim of this study was to evaluate the effects of VCO consumption on serum BDNF levels, oxidative stress status, and insulin resistance in adults with MetS. METHODS This randomized controlled clinical trial was conducted on 48 adults with MetS aged 20-50 years. The intervention group received 30 ml of VCO daily to substitute the same amounts of oil in their usual diet. The control group continued their usual diet. Serum BDNF levels, total antioxidant capacity (TAC), malondialdehyde (MDA) as well as HOMA-IR and QUICKI index were measured after four weeks of intervention. RESULTS VCO consumption significantly reduced serum levels of MDA (p = .01), fasting insulin (p < .01) and HOMA-IR index (p < .01) and increased serum TAC (p < .01) and QUICKI index (p = .01) compared to the control group. Serum BDNF levels increased significantly in VCO group compared to the baseline (p = .02); however, this change was not significant when compared to the control group (p = .07). CONCLUSION VCO consumption improved oxidative stress status and insulin resistance and had a promising effect on BDNF levels in adults with MetS. Further studies are needed to understand the long-term effects of VCO consumption.
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Affiliation(s)
- Elahe Mansouri
- Department of Clinical Nutrition, Faculty of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Somayyeh Asghari
- Department of Clinical Nutrition, Faculty of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Parinaz Nikooei
- Department of Clinical Nutrition, Faculty of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Mehdi Yaseri
- Department of Epidemiology and Biostatistics, Tehran University of Medical Sciences, Tehran, Iran
| | - Ali Vasheghani-Farahani
- Cardiac Primary Prevention Research Center (CPPRC), Tehran Heart Center, Tehran University of Medical Sciences, Tehran, Iran
- Department of Clinical Cardiac Electrophysiology, Tehran Heart Center, Tehran University of Medical Sciences, Tehran, Iran
| | - Mohammad Javad Hosseinzadeh-Attar
- Department of Clinical Nutrition, Faculty of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
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Zampouni K, Sideris N, Tsavdaris E, Katsanidis E. On the structural and mechanical properties of mixed coconut and olive oil oleogels and bigels. Int J Biol Macromol 2024; 268:131942. [PMID: 38685546 DOI: 10.1016/j.ijbiomac.2024.131942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 04/10/2024] [Accepted: 04/26/2024] [Indexed: 05/02/2024]
Abstract
The interaction of monoglycerides and phytosterols in olive- and coconut oil on the structuring of oleogels was analyzed. Specifically, bigels with gelatin hydrogel in different ratios (40:60 and 60:40 w/w) were formed. The physicochemical and microstructural attributes of these systems were assessed. The olive oil to coconut oil ratio (0-100 w/w) and the added oleogelators affected the crystal structure and the mechanical properties of the oleogels. Polarized light microscopy revealed that the addition of coconut oil created a denser triglycerides crystal network and the presence of phytosterols created more needle-like crystals, enhancing the textural properties of the oleogels and of the resulting bigels. The hardness of the oleogels ranged from 0.50 N to 1.24 N and for bigels was 5.96-36.75 N. Bigels hardness decreased as the oleogel ratio in the bigel increased. Microscopy and FTIR revealed that the addition of coconut oil in oleogels hampered the formation of a distinct crystalline monoglycerides network. Also, the absence of new peaks in the bigels indicated that the two structured phases interact with each other mostly physically, without the formation of new chemical bonds. Consequently, the oleogels and bigels developed, comprise a promising hard fat substitute with improved nutritional profile.
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Affiliation(s)
- K Zampouni
- Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124, Greece
| | - N Sideris
- Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124, Greece
| | - E Tsavdaris
- Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124, Greece
| | - E Katsanidis
- Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124, Greece.
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Bright OA, Samuel DN, Adisa MA, Dorcas OO, Perez Q, Melody AA, Michael AK, Albert OS, Senu E. Clearing Properties Between Coconut Oil and Xylene in Histological Tissue Processing. J Histochem Cytochem 2024; 72:233-243. [PMID: 38553997 PMCID: PMC11020745 DOI: 10.1369/00221554241241369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Accepted: 02/20/2024] [Indexed: 04/16/2024] Open
Abstract
Xylene is the commonest clearing agent even though it is hazardous and costly. This study evaluated the clearing properties of coconut oil as an alternative cost-effective clearing agent for histological processes. Ten (10) prostate samples fixed in formalin were taken and each one was cut into 4 before randomly separating them into four groups (A, B, C and D). Tissues were subjected to ascending grades of alcohol for dehydration. Group A was cleared in xylene and Groups B, C, and D were cleared at varying times of 1hr 30mins, 3hrs, and 4hrs in coconut oil respectively before embedding, sectioning, and staining were carried out. Gross and histological features were compared. Results indicated a significant shrinkage in coconut oil-treated specimen compared with the xylene-treated specimen and only the tissues cleared in coconut oil for 4hrs were as rigid as the tissues cleared in xylene (p > 0.05). No significant difference was found in either of the sections when checked for cellular details and staining quality (p > 0.999). Coconut oil is an efficient substitute for xylene in prostate tissues with a minimum clearing time of 4hrs, as it is environmentally friendly and less expensive, but causes significant shrinkage to prostate tissue.
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Affiliation(s)
- Owusu Afriyie Bright
- Department of Medical Laboratory Technology, Garden City University College, Kumasi, Ghana
- Department of Medical Laboratory Science, University of Energy and Natural Resources, Sunyani, Ghana
- Department of Molecular Medicine, School of Medicine and Dentistry, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Darko Nkansah Samuel
- Department of Molecular Medicine, School of Medicine and Dentistry, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Musah Ayeley Adisa
- Department of Biological Sciences, University of Energy and Natural Resources, Sunyani, Ghana
| | - Owusu Ohui Dorcas
- Department of Biological Sciences, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Quartey Perez
- Department of Medical Laboratory Technology, Garden City University College, Kumasi, Ghana
| | - Antwi Ama Melody
- Department of Medical Laboratory Technology, Garden City University College, Kumasi, Ghana
- Department of Molecular Medicine, School of Medicine and Dentistry, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Addai Kusi Michael
- Department of Medical Laboratory Technology, Garden City University College, Kumasi, Ghana
- Department of Medical Laboratory, Pathology Unit, HopeXchange Medical Centre, Kumasi, Ghana
| | - Osei Sarpong Albert
- Department of Medical Laboratory Technology, Garden City University College, Kumasi, Ghana
| | - Ebenezer Senu
- Department of Molecular Medicine, School of Medicine and Dentistry, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
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Ng YM, Sockalingam SNM, Shafiei Z, Zakaria ASI, Mahyuddin A, Rahman MA. Biological Activities of Virgin Coconut and Virgin Olive Oil Mixture against Oral Primary Colonizers: An In Vitro Study. J Contemp Dent Pract 2024; 25:260-266. [PMID: 38690700 DOI: 10.5005/jp-journals-10024-3645] [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] [Indexed: 05/02/2024]
Abstract
AIM AND BACKGROUND This study aimed to explore the potential synergistic interaction of virgin coconut oil (VCO) and virgin olive oil (VOO) mixture against Streptococcus sanguinis, Streptococcus mutans, and Lactobacillus casei in a single and mixture species through the minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), antiadherence, and antibiofilm activities. MATERIALS AND METHODS The broth microdilution technique was used to individually determine the MIC of both oils and an oil mixture (in the ratio of 1:1) in a 96-well microtiter plate. As for the MBC, the subcultured method was used. The fractional inhibitory concentration index (ΣFIC) was determined to identify the interaction types between both oils. The oil mixture at its MIC was then tested on its antibiofilm and antiadherence effect. RESULTS The MIC of the oil mixture against the tested microbiota was 50-100%. The oil mixture was bactericidal at 100% concentration for all the mentioned microbes except S. mutans. The ΣFIC value was 2 to 4, indicating that the VCO and VOO acted additively against the microbiota. Meanwhile, the oil mixture at MIC (50% for S. sanguinis and L. casei; 100% for S. mutans and mixture species) exhibited antiadherence and antibiofilm activity toward the microbiota in mixture species. CONCLUSION The oil mixture possesses antibacterial, antibiofilm, and antiadherence properties toward the tested microbiota, mainly at 50-100% concentration of oil mixture. There was no synergistic interaction found between VCO and VOO. CLINICAL SIGNIFICANCE Children and individuals with special care may benefit from using the oil mixture, primarily to regulate the biofilm formation and colonization of the bacteria. Furthermore, the oil mixture is natural and nontoxic compared to chemical-based oral healthcare products. How to cite this article: Ng YM, Sockalingam SNMP, Shafiei Z, et al. Biological Activities of Virgin Coconut and Virgin Olive Oil Mixture against Oral Primary Colonizers: An In Vitro Study. J Contemp Dent Pract 2024;25(3):260-266.
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Affiliation(s)
- Yan Mei Ng
- Department of Children's Dentistry, Ministry of Health, Government of Malaysia, Kuala Lumpur, Malaysia, Orcid: https://orcid.org/0009-0005-9605-8788
| | - S Nagarajan Mp Sockalingam
- Department of Family Oral Health, Faculty of Dentistry, Universiti Kebangsaan Malaysia, Kuala Lumpur, Malaysia, Phone: +60 166606493, e-mail: , Orcid: https://orcid.org/0000-0002-7976-5115
| | - Zaleha Shafiei
- Department of Craniofacial Diagnostics and Biosciences, Faculty of Dentistry, Universiti Kebangsaan Malaysia, Kuala Lumpur, Malaysia, Orcid: https://orcid.org/0000-0002-7703-9785
| | - Ahmad Shuhud Irfani Zakaria
- Department of Family Oral Health, Faculty of Dentistry, Universiti Kebangsaan Malaysia, Kuala Lumpur, Malaysia, Orcid: https://orcid.org/0000-0003-3715-9181
| | - Alida Mahyuddin
- Department of Family Oral Health, Faculty of Dentistry, Universiti Kebangsaan Malaysia, Kuala Lumpur, Malaysia, Orcid: https://orcid.org/0000-0003-3720-8617
| | - Mariati A Rahman
- Department of Craniofacial Diagnostics and Biosciences, Faculty of Dentistry, Universiti Kebangsaan Malaysia, Kuala Lumpur, Malaysia, Orcid: https://orcid.org/0000-0002-6856-8511
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Nisitthichai J, Wannaphruek P, Sriprablom J, Suphantharika M, Smith SM, Amornsakchai T, Wongsagonsup R. Impact of Oil Addition on Physicochemical Properties and In Vitro Digestibility of Extruded Pineapple Stem Starch. Polymers (Basel) 2024; 16:210. [PMID: 38257009 PMCID: PMC10818940 DOI: 10.3390/polym16020210] [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: 11/11/2023] [Revised: 01/09/2024] [Accepted: 01/09/2024] [Indexed: 01/24/2024] Open
Abstract
The effects of palm oil (PO) and coconut oil (CO) additions on the physicochemical properties and in vitro starch digestibility of extruded pineapple stem starch (PSS) were studied. The native PSS was adjusted to 15% moisture and blended with PO or CO in amounts of 5 and 10% (w/w of starch), while the control sample without added oil was adjusted to 25% moisture before being extruded with a twin-screw extruder at a maximum barrel temperature of 140 °C. Due to the lubricating effect, the added oils reduced the expansion ratio of the extrudates, which led to an increase in cell wall thickness, bulk density, hardness, and water adsorption index, but to a reduction in the water solubility index, especially with 10% oils. PO had a greater impact on the physicochemical changes in the extrudates than CO. Surprisingly, no amylose-lipid complex was observed in the extrudates with added oil, as shown by XRD, DSC, and FTIR results. The phenolic compounds contained in PSS remained in all extrudates, which could affect the formation of the amylose-lipid complex during extrusion. The addition of 5% oil had no effect on the digestibility of the starch compared to the control extrudates, while the 10% oils, both PO and CO, reduced the rapidly digestible starch content but significantly increased the resistant starch content of the extruded PSS.
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Affiliation(s)
- Juthamath Nisitthichai
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand; (J.N.); (P.W.)
| | - Phimraphat Wannaphruek
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand; (J.N.); (P.W.)
| | | | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand;
| | - Siwaporn Meejoo Smith
- Center of Sustainable Energy and Green Materials, Faculty of Science, Mahidol University, Nakhon Pathom 73170, Thailand; (S.M.S.); (T.A.)
- Department of Chemistry, Faculty of Science, Mahidol University, Nakhon Pathom 73170, Thailand
| | - Taweechai Amornsakchai
- Center of Sustainable Energy and Green Materials, Faculty of Science, Mahidol University, Nakhon Pathom 73170, Thailand; (S.M.S.); (T.A.)
- Department of Chemistry, Faculty of Science, Mahidol University, Nakhon Pathom 73170, Thailand
| | - Rungtiwa Wongsagonsup
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand; (J.N.); (P.W.)
- Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand;
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10
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Karamanlioglu M, Yesilkir-Baydar S. Characterization of gelatin-based wound dressing biomaterials containing increasing coconut oil concentrations. JOURNAL OF BIOMATERIALS SCIENCE. POLYMER EDITION 2024; 35:16-44. [PMID: 37773094 DOI: 10.1080/09205063.2023.2265624] [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: 07/28/2023] [Accepted: 09/22/2023] [Indexed: 09/30/2023]
Abstract
This study determined the influence and ideal ratios of various coconut oil (CO) amounts in gelatin (G) based-films as wound dressings since there are limited comparative studies to evaluate the sole effect of increasing CO on protein-based biomaterials. Homogenous films at G:CO ratio of 4:0,4:2,4:3,4:4 (w:w) corresponding to CO-0, CO-2, CO-3, CO-4, respectively, were obtained using solution casting. SEM showed CO caused rougher surfaces decreasing mechanical strength. However, no pores were observed in CO-4 due to bigger clusters of oil improving stretchability compared to CO-3; and durability since aging of CO-4 was >10% lower than CO-0 in aqueous media. FTIR showed triglycerides' band only in CO films with increasing amplitude. Moreover, amide-I of CO-2 was involved in more hydrogen bonding, therefore, CO-2 had the highest melt-like transition temperatures (Tmax) at ∼163 °C while others' were at ∼133 °C; and had more ideal mechanical properties among CO films. XTT showed that increased CO improved 3T3 cell viability as CO-0 significantly decreased viability at 10,50,75,100 μg/mL (p < 0.05), whereas CO-2 and CO-3 within 5-75 μg/mL and CO-4 within 5-100 μg/mL range increased viability ≥100% suggesting proliferation. All CO samples at 25 μg/mL stimulated 3T3 cell migration in Scratch Assay indicating wound healing. CO amounts mainly improved thermal and healing properties of gelatin-based biomaterial. CO-2 was more thermally stable and CO-4 had better influence on cell viability and wound healing than CO-0. Therefore, increased CO ratios, specifically 4:2 and 4:4, G:CO (w:w), in gelatin-based films can be ideal candidates for wound dressing materials.
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Affiliation(s)
| | - Serap Yesilkir-Baydar
- Department of Biomedical Engineering, Istanbul Gelisim University, Istanbul, Turkey
- Life Sciences and Biomedical Engineering Application and Research Center, Istanbul Gelisim University, Istanbul, Turkey
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11
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Lee JS, Han J. Exploring the potential of bacterial cellulose paste as a fat replacer for low-fat plant-based hamburger patties. Food Res Int 2024; 176:113832. [PMID: 38163728 DOI: 10.1016/j.foodres.2023.113832] [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: 10/03/2023] [Revised: 12/01/2023] [Accepted: 12/05/2023] [Indexed: 01/03/2024]
Abstract
Plant-based hamburger patties (PHPs) with reduced fat content made using fat replacers will meet the consumption goals of individuals who consume meat alternative products for health. In this study, we developed a dual-alternative food model by analysing the applicability of bacterial cellulose paste (BCP) as a fat replacer and supplementing it in PHPs. BCPs were prepared with solid contents of (w/w; 1.0%, 1.5%, 2.0%, 2.5%, and 3.0%) and compared and analyzed with three types of conventional vegetable [coconut oil, margarine, and shortening (SH)] and animal fats (beef tallow, butter, and lard) for various characteristics (appearance, dimensional stability, hardness level, and rheological properties). According to the results, BCP with a solid content of 3.0% (w/w) had the most similar characteristics to SH. Therefore, using SH as a control fat, PHPs in which 0%, 25%, 50%, 75%, and 100% (w/w) SH were replaced by 3.0% (w/w) BCP were prepared. Analysis of the appearance, instrumental color, diameter reduction, thickness, cooking loss, and texture profile of the PHPs, confirmed that replacement of 25%-50% (w/w) SH with 3.0% (w/w) BCP in the preparation of PHP resulted in i) redder color, ii) better dimensional stability, iii) lower cooking loss, and iv) higher chewiness of the final products. The results of the sensory evaluation showed that the PHPs, with 25%-50% (w/w) SH replaced with 3.0% (w/w) BCP, exhibited no significant differences (p < 0.05) in overall preference scores compared to the full-SH sample. In conclusion, this study demonstrated the potential of BCP as a fat substitute for the production of PHPs.
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Affiliation(s)
- Jung-Soo Lee
- Institute of Control Agents for Microorganisms, Korea University, Seoul 02841, Republic of Korea; Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Jaejoon Han
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea; Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
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12
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Liu W, Zhao M, Huang Y, Feng F, Luo X. Novel Lauric Acid-Butyric Structural Lipid Inhibits Inflammation: Small Intestinal Microbes May Be Important Mediators. Mol Nutr Food Res 2024; 68:e2300535. [PMID: 38039428 DOI: 10.1002/mnfr.202300535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 10/05/2023] [Indexed: 12/03/2023]
Abstract
SCOPE Butyric acid (C4) and lauric acid (C12) are recognized as functional fatty acids, while the health benefits of the structural lipids they constitute remain unclear. METHODS AND RESULTS In this study, lauric acid-butyric structural lipid (SLBL ) is synthesized through ultrasound-assisted enzyme-catalyzed acidolysis and its health benefits are evaluated in a high-fat diet-induced obesity mouse model. SLBL and its physical mixture (MLBL ) do not significantly inhibit obesity in mice. However, SLBL treatment increases the ratio of n3/n6 fatty acids in the liver and improves obesity-induced hepatic lipid metabolism disorders. Furthermore, the expression of liver pro-inflammatory cytokines (interleukin [IL]-6, IL-1β, TNF-α) are significantly suppressed by SLBL , while the expression of anti-inflammatory cytokine (IL-10) is increased. Moreover, SLBL ameliorates the dysbiosis of small intestinal microbes induced by high-fat diet and regulates microbial community structure to be close to the control group. Especially, SLBL significantly alleviates the high-fat diet-induced decrease in Dubosiella and Bifidobacterium abundance. Correlation analysis reveals that SLBL treatment increases the abundance of microorganisms with potential anti-inflammatory function and decreases the abundance of potentially pathogenic bacteria. CONCLUSION In all, small intestinal microbes may be a significant bridge for the positive anti-inflammatory effects of SLBL , while the exact mechanism remains to be clarified.
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Affiliation(s)
- Wangxin Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Minjie Zhao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Ying Huang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Fengqin Feng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Xianliang Luo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
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13
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Cui J, Yang Z, Xu Y, Tan CP, Zhang W. Lipidomics insight on differences in lipid profiles and phytosterol compositions of coconut oils extracted by classical and green solvents. Food Res Int 2023; 174:113653. [PMID: 37981374 DOI: 10.1016/j.foodres.2023.113653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 10/25/2023] [Accepted: 10/31/2023] [Indexed: 11/21/2023]
Abstract
Searching for green and ecofriendly solvents to replace classical solvents for industrial scale extraction of coconut oil is of great interest. To explore these possibilities, this study performed comprehensive comparative analyses of lipid profiles and phytosterol compositions in coconut oils obtained by extraction with n-hexane, absolute ethyl alcohol, deep eutectic solvent/n-hexane, dimethyl carbonate (DME) and cyclopentyl methyl ether (CPME) using a foodomics approach. Results indicated that CPME (64.23 g/100 g dry matter) and DME (65.64 g/100 g dry matter) showed comparable capacity for total lipid extraction of total lipids to classical solvents (63.5-65.66 g/100 g dry matter). Considering the phytosterol yield, CPME (644.26 mg/kg) exhibited higher selectivity than other solvents (535.64-622.13 mg/kg). No significant difference was observed in the fatty acid composition of coconut oil by the different solvents assayed. Additionally, total 468 lipid molecules were identified in the samples. For glycerolipid and sphingolipid, the five solvents showed comparable extraction capabilities. However, CPME exhibited higher extraction efficiency of polar lipids (glycerophospholipid and saccharolipid) than other solvents. Overall, these results may be a useful guide for the application of green solvents in industrial production of coconut oil.
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Affiliation(s)
- Jingtao Cui
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Zihan Yang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Yongjiang Xu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Selangor 410500, Malaysia
| | - Weimin Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China.
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14
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Cao H, Gong W, Rong J, Yuan D. Editorial: Woody oil crops: key trait formation and regulation. FRONTIERS IN PLANT SCIENCE 2023; 14:1328990. [PMID: 38023882 PMCID: PMC10668023 DOI: 10.3389/fpls.2023.1328990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Accepted: 11/06/2023] [Indexed: 12/01/2023]
Affiliation(s)
- Heping Cao
- United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, LA, United States
| | - Wenfang Gong
- Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees, Central South University of Forestry and Technology, Changsha, China
| | - Jun Rong
- School of Life Sciences, Nanchang University, Nanchang, China
| | - Deyi Yuan
- Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees, Central South University of Forestry and Technology, Changsha, China
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15
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Sagona S, Coppola F, Tafi E, Orlando C, D’Onofrio C, Boni CB, Casini L, Palego L, Betti L, Giannaccini G, Felicioli A. Effects of Virgin Coconut Oil-Enriched Diet on Immune and Antioxidant Enzymatic Activity, Fat and Vitellogenin Contents in Newly Emerged and Forager Bees ( Apis mellifera L.) Reared in Cages. INSECTS 2023; 14:856. [PMID: 37999055 PMCID: PMC10671777 DOI: 10.3390/insects14110856] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 10/31/2023] [Accepted: 11/01/2023] [Indexed: 11/25/2023]
Abstract
Searching for artificial diets positively affecting the survival, immune and antioxidant systems of honey bees is one of main challenges occurring in beekeeping. Among nutrients, lipids play a significant role in insect nutrition as structural components in cell membranes, energy sources and reserves, and are involved in many physiological processes. In this context, the aim of this work was to investigate the effect of 0.5% and 1% coconut oil-enriched diet administration on newly emerged and forager bees survival rate, feed intake, immune system, antioxidant system and both fat and vitellogenin content. In newly emerged bees, supplementation with 1% coconut oil determined a decrease in feed consumption, an increase in survival rate from the 3rd to 14th day of feeding, a short-term decrease in phenoloxidase activity, an increase in body fat and no differences in vitellogenin content. Conversely, supplementation with 0.5% coconut oil determined an increase in survival rate from the 3rd to 15th day of feeding and an increase in fat content in the long term (i.e., 20 days). Regarding the forager bee diet, enrichment with 0.5% and 1% coconut oil only determined an increase in fat content. Therefore, supplementation with coconut oil in honey bee diets at low percentages (0.5 and 1%) determines fat gain. Further investigations to evaluate the use of such supplement foods to prevent the fat loss of weak families during winter are desirable.
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Affiliation(s)
- Simona Sagona
- Department of Pharmacy, Pisa University, Via Bonanno 6, 56126 Pisa, Italy; (C.O.); (L.B.); (G.G.)
- Department of Veterinary Sciences, Pisa University, Viale delle Piagge 2, 56124 Pisa, Italy; (F.C.); (C.B.B.); (L.C.); (A.F.)
| | - Francesca Coppola
- Department of Veterinary Sciences, Pisa University, Viale delle Piagge 2, 56124 Pisa, Italy; (F.C.); (C.B.B.); (L.C.); (A.F.)
| | - Elena Tafi
- CREA Research Centre for Agriculture and Environment, Via di Corticella 133, 40128 Bologna, Italy;
| | - Caterina Orlando
- Department of Pharmacy, Pisa University, Via Bonanno 6, 56126 Pisa, Italy; (C.O.); (L.B.); (G.G.)
| | - Chiara D’Onofrio
- Biosensor Technologies, Austrian Institute of Technology GmbH, Konrad-Lorenz Straße, 24, 3430 Tulln, Austria;
| | - Chiara Benedetta Boni
- Department of Veterinary Sciences, Pisa University, Viale delle Piagge 2, 56124 Pisa, Italy; (F.C.); (C.B.B.); (L.C.); (A.F.)
| | - Lucia Casini
- Department of Veterinary Sciences, Pisa University, Viale delle Piagge 2, 56124 Pisa, Italy; (F.C.); (C.B.B.); (L.C.); (A.F.)
| | - Lionella Palego
- Department of Clinical and Experimental Medicine, Pisa University, Via Savi 10, 56126 Pisa, Italy;
| | - Laura Betti
- Department of Pharmacy, Pisa University, Via Bonanno 6, 56126 Pisa, Italy; (C.O.); (L.B.); (G.G.)
| | - Gino Giannaccini
- Department of Pharmacy, Pisa University, Via Bonanno 6, 56126 Pisa, Italy; (C.O.); (L.B.); (G.G.)
| | - Antonio Felicioli
- Department of Veterinary Sciences, Pisa University, Viale delle Piagge 2, 56124 Pisa, Italy; (F.C.); (C.B.B.); (L.C.); (A.F.)
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16
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Tietel Z, Hammann S, Meckelmann SW, Ziv C, Pauling JK, Wölk M, Würf V, Alves E, Neves B, Domingues MR. An overview of food lipids toward food lipidomics. Compr Rev Food Sci Food Saf 2023; 22:4302-4354. [PMID: 37616018 DOI: 10.1111/1541-4337.13225] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 06/20/2023] [Accepted: 07/27/2023] [Indexed: 08/25/2023]
Abstract
Increasing evidence regarding lipids' beneficial effects on human health has changed the common perception of consumers and dietary officials about the role(s) of food lipids in a healthy diet. However, lipids are a wide group of molecules with specific nutritional and bioactive properties. To understand their true nutritional and functional value, robust methods are needed for accurate identification and quantification. Specific analytical strategies are crucial to target specific classes, especially the ones present in trace amounts. Finding a unique and comprehensive methodology to cover the full lipidome of each foodstuff is still a challenge. This review presents an overview of the lipids nutritionally relevant in foods and new trends in food lipid analysis for each type/class of lipids. Food lipid classes are described following the LipidMaps classification, fatty acids, endocannabinoids, waxes, C8 compounds, glycerophospholipids, glycerolipids (i.e., glycolipids, betaine lipids, and triglycerides), sphingolipids, sterols, sercosterols (vitamin D), isoprenoids (i.e., carotenoids and retinoids (vitamin A)), quinones (i.e., coenzyme Q, vitamin K, and vitamin E), terpenes, oxidized lipids, and oxylipin are highlighted. The uniqueness of each food group: oil-, protein-, and starch-rich, as well as marine foods, fruits, and vegetables (water-rich) regarding its lipid composition, is included. The effect of cooking, food processing, and storage, in addition to the importance of lipidomics in food quality and authenticity, are also discussed. A critical review of challenges and future trends of the analytical approaches and computational methods in global food lipidomics as the basis to increase consumer awareness of the significant role of lipids in food quality and food security worldwide is presented.
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Affiliation(s)
- Zipora Tietel
- Department of Food Science, Gilat Research Center, Agricultural Research Organization, Volcani Institute, M.P. Negev, Israel
| | - Simon Hammann
- Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen, Germany
| | - Sven W Meckelmann
- Applied Analytical Chemistry, University of Duisburg-Essen, Essen, Germany
| | - Carmit Ziv
- Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Rishon LeZion, Israel
| | - Josch K Pauling
- LipiTUM, Chair of Experimental Bioinformatics, TUM School of Life Sciences, Technical University of Munich (TUM), Freising, Germany
| | - Michele Wölk
- Lipid Metabolism: Analysis and Integration; Center of Membrane Biochemistry and Lipid Research; Faculty of Medicine Carl Gustav Carus, Technical University Dresden, Dresden, Germany
| | - Vivian Würf
- LipiTUM, Chair of Experimental Bioinformatics, TUM School of Life Sciences, Technical University of Munich (TUM), Freising, Germany
| | - Eliana Alves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, Santiago University Campus, University of Aveiro, Aveiro, Portugal
| | - Bruna Neves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, Santiago University Campus, University of Aveiro, Aveiro, Portugal
- Centre for Environmental and Marine Studies, CESAM, Department of Chemistry, Santiago University Campus, University of Aveiro, Aveiro, Portugal
| | - M Rosário Domingues
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, Santiago University Campus, University of Aveiro, Aveiro, Portugal
- Centre for Environmental and Marine Studies, CESAM, Department of Chemistry, Santiago University Campus, University of Aveiro, Aveiro, Portugal
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17
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Abreu JD, Silva SDO, Amorim AA, José Soares E, Geng-Vivanco R, Arruda CNFD, Pires-de-Souza FDCP. Incorporation of bioactive glass-ceramic into coconut oil for remineralization of incipient carious lesions. Braz Dent J 2023; 34:82-90. [PMID: 38133095 PMCID: PMC10742351 DOI: 10.1590/0103-6440202305636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Accepted: 11/21/2023] [Indexed: 12/23/2023] Open
Abstract
This study evaluated the efficacy of incorporating different concentrations of bioactive glass-ceramic (Biosilicate) into coconut oil on the remineralizing potential and surface roughness of white spot lesions. Fragments (6 x 6 x 2mm) of bovine teeth were sectioned and initial microhardness (KHN) and surface roughness (Ra) readings were obtained. The samples were submitted to cariogenic challenge to form white spot lesions and were separated into six groups (n=13): 1) Artificial Saliva (AS); 2) Coconut Oil (CO); 3) CO+2% Biosilicate (CO+2%Bio); 4) CO+5% Biosilicate (CO+5%Bio); 5) 2% Biosilicate Suspension (2% Bio) and 6) 5% Biosilicate Suspension (5% Bio). The treatments for 1 cycle/day were: immersion into the treatments for 5 minutes, rinsing in distilled water, and storage in artificial saliva at 37ºC. After 14 days, KHN and Ra readings were taken. The surface roughness alteration ((Ra) was analyzed (Kruskal-Wallis, Dunn's post-test, p<0.05). CO+2%Bio had higher (p = 0.0013) (Ra followed by CO+5%Bio (p = 0.0244) than AS. The relative KHN and remineralization potential were analyzed (ANOVA, Tukey, p<0.05), and 5% Bio treatment presented a higher relative microhardness than all other groups (p>0.05). The remineralizing potential of all the treatments was similar (p > .05). When Biosilicate was added, the pH of the suspensions increased and the alkaline pH remained during the analysis. Biosilicate suspension is more efficient than the incorporation of particles into coconut oil at white spot lesion treatment. In addition to the benefits that coconut oil and Biosilicate present separately, their association can enhance the remineralizing potential of Biosilicate.
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Affiliation(s)
- Jessica Dantas Abreu
- Department of Pediatric Dentistry, Ribeirão Preto School of Dentistry, University of São Paulo, 14040-904 Ribeirão Preto, Brazil
| | - Stéphanie de Oliveira Silva
- Department of Pediatric Dentistry, Ribeirão Preto School of Dentistry, University of São Paulo, 14040-904 Ribeirão Preto, Brazil
| | - Ayodele Alves Amorim
- Department of Dental Materials and Prosthodontics, Ribeirão Preto School of Dentistry, University of São Paulo, 14040-904 Ribeirão Preto, Brazil
| | - Eduardo José Soares
- Department of Pediatric Dentistry, Ribeirão Preto School of Dentistry, University of São Paulo, 14040-904 Ribeirão Preto, Brazil
| | - Rocio Geng-Vivanco
- Department of Dental Materials and Prosthodontics, Ribeirão Preto School of Dentistry, University of São Paulo, 14040-904 Ribeirão Preto, Brazil
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18
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Chatturong U, Palang I, To-On K, Deetud W, Chaiwong S, Sakulsak N, Sonthi P, Chanasong R, Chulikorn E, Kanprakobkit W, Wittaya-Areekul S, Kielar F, Chootip K. Reduction of lauric acid content in virgin coconut oil improved plasma lipid profile in high-fat diet-induced hypercholesterolemic mice. J Food Sci 2023; 88:4305-4315. [PMID: 37602794 DOI: 10.1111/1750-3841.16741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 07/16/2023] [Accepted: 07/28/2023] [Indexed: 08/22/2023]
Abstract
Virgin coconut oil (VCO) is claimed to have various health benefits, but favorable effects of its major component (∼50%), lauric acid, are controversial. Therefore, we aimed to reduce lauric acid content (∼30%) in VCO and evaluate its effect compared to VCO and medium-chain triglycerides (MCT), on food intake, bodyweight (BW), lipid profiles, and hepatic histology. Female C57BL/6 mice were treated with different diets for 3 months: control (normal diet), high-fat diet (HF), HF + VCO, HF + MCT, HF + low lauric acid VCO (LLA), and normal diet + LLA (C + LLA). LLA was prepared by enzymatic interesterification of VCO with methyl octanoate (methyl caprylate) and methyl decanoate (methyl caprate). Plasma and liver lipids, including total cholesterol (TC), high-density lipoprotein (HDL), and triglyceride, were measured by colorimetric assay, and hepatic fat accumulation was examined by oil-red-O staining. HF mice exhibited high plasma and liver TC and low-density lipoprotein (LDL). VCO or MCT treatment lowered liver TC and LDL, whereas LLA increased plasma HDL and markedly improved TC:HDL ratio. The HF-induced hepatic fat accumulation was attenuated by all treatments, of which VCO was the most effective. Control mice administered with LLA demonstrated lower liver TC and LDL, but higher plasma TC and HDL compared to controls. Lowest BW gain and food intake were found in mice treated with LLA. In conclusion, VCO, MCT, and LLA ameliorated hepatic histopathology caused by HF. VCO and MCT improved liver lipid profiles, whereas LLA has more beneficial effect on plasma lipids via a better TC:HDL ratio and showed promise for BW control.
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Affiliation(s)
- Usana Chatturong
- Department of Physiology, Faculty of Medical Science and Center of Excellence for Innovation in Chemistry, Naresuan University, Phitsanulok, Thailand
| | - Iyapa Palang
- Department of Physiology, Faculty of Medical Science and Center of Excellence for Innovation in Chemistry, Naresuan University, Phitsanulok, Thailand
| | - Kittiwoot To-On
- Department of Physiology, Faculty of Medical Science and Center of Excellence for Innovation in Chemistry, Naresuan University, Phitsanulok, Thailand
| | - Watcharakorn Deetud
- Department of Physiology, Faculty of Medical Science and Center of Excellence for Innovation in Chemistry, Naresuan University, Phitsanulok, Thailand
| | - Suriya Chaiwong
- Faculty of Integrative Medicine, Rajamangala University of Technology Thanyaburi Rangsit Centre, Pathum Thani, Thailand
| | - Natthiya Sakulsak
- Department of Anatomy, Faculty of Medical Science, Naresuan University, Phitsanulok, Thailand
| | - Phattarapon Sonthi
- Department of Anatomy, Faculty of Medical Science, Naresuan University, Phitsanulok, Thailand
| | - Rachanee Chanasong
- Department of Anatomy, Faculty of Medical Science, Naresuan University, Phitsanulok, Thailand
| | - Ekarin Chulikorn
- Department of Biochemistry, Faculty of Medical Science and Center of Excellence in Biomaterials, Naresuan University, Phitsanulok, Thailand
| | - Winranath Kanprakobkit
- Department of Chemistry, Faculty of Science and Center of Excellence in Biomaterials, Naresuan University, Phitsanulok, Thailand
| | - Sakchai Wittaya-Areekul
- Department of Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, Naresuan University, Phitsanulok, Thailand
| | - Filip Kielar
- Department of Chemistry, Faculty of Science and Center of Excellence in Biomaterials, Naresuan University, Phitsanulok, Thailand
| | - Krongkarn Chootip
- Department of Physiology, Faculty of Medical Science and Center of Excellence for Innovation in Chemistry, Naresuan University, Phitsanulok, Thailand
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19
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Rahim MA, Ayub H, Sehrish A, Ambreen S, Khan FA, Itrat N, Nazir A, Shoukat A, Shoukat A, Ejaz A, Özogul F, Bartkiene E, Rocha JM. Essential Components from Plant Source Oils: A Review on Extraction, Detection, Identification, and Quantification. Molecules 2023; 28:6881. [PMID: 37836725 PMCID: PMC10574037 DOI: 10.3390/molecules28196881] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 09/24/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
Oils derived from plant sources, mainly fixed oils from seeds and essential oil from other parts of the plant, are gaining interest as they are the rich source of beneficial compounds that possess potential applications in different industries due to their preventive and therapeutic actions. The essential oils are used in food, medicine, cosmetics, and agriculture industries as they possess antimicrobial, anticarcinogenic, anti-inflammatory and immunomodulatory properties. Plant based oils contain polyphenols, phytochemicals, and bioactive compounds which show high antioxidant activity. The extractions of these oils are a crucial step in terms of the yield and quality attributes of plant oils. This review paper outlines the different modern extraction techniques used for the extraction of different seed oils, including microwave-assisted extraction (MAE), pressurized liquid extraction (PLE), cold-pressed extraction (CPE), ultrasound-assisted extraction (UAE), supercritical-fluid extraction (SFE), enzyme-assisted extraction (EAE), and pulsed electric field-assisted extraction (PEF). For the identification and quantification of essential and bioactive compounds present in seed oils, different modern techniques-such as high-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), Fourier transform infrared spectroscopy (FTIR), gas chromatography-infrared spectroscopy (GC-IR), atomic fluorescence spectroscopy (AFS), and electron microscopy (EM)-are highlighted in this review along with the beneficial effects of these essential components in different in vivo and in vitro studies and in different applications. The primary goal of this research article is to pique the attention of researchers towards the different sources, potential uses and applications of oils in different industries.
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Affiliation(s)
- Muhammad Abdul Rahim
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (F.A.K.); (A.E.)
| | - Hudda Ayub
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad 38000, Pakistan; (H.A.); (A.S.); (A.S.)
| | - Aqeela Sehrish
- Department of Plant and Soil Science, Texas Tech University, Lubbock, TX 79409, USA;
| | - Saadia Ambreen
- University Institute of Food Science and Technology, The University of Lahore, Lahore 54590, Pakistan;
| | - Faima Atta Khan
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (F.A.K.); (A.E.)
| | - Nizwa Itrat
- Department of Nutrition and Dietetics, The University of Faisalabad, Faisalabad 38000, Pakistan; (N.I.); (A.N.)
| | - Anum Nazir
- Department of Nutrition and Dietetics, The University of Faisalabad, Faisalabad 38000, Pakistan; (N.I.); (A.N.)
| | - Aurbab Shoukat
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad 38000, Pakistan; (H.A.); (A.S.); (A.S.)
| | - Amna Shoukat
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad 38000, Pakistan; (H.A.); (A.S.); (A.S.)
| | - Afaf Ejaz
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (F.A.K.); (A.E.)
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcali, Adana 01330, Türkiye;
- Biotechnology Research and Application Center, Cukurova University, Balcali, Adana 01330, Türkiye
| | - Elena Bartkiene
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania;
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - João Miguel Rocha
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
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20
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Moore SS, Costa A, Pozza M, Vamerali T, Niero G, Censi S, De Marchi M. How animal milk and plant-based alternatives diverge in terms of fatty acid, amino acid, and mineral composition. NPJ Sci Food 2023; 7:50. [PMID: 37717060 PMCID: PMC10505177 DOI: 10.1038/s41538-023-00227-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Accepted: 09/07/2023] [Indexed: 09/18/2023] Open
Abstract
The decline in fresh milk in the Western world has in part been substituted by an increased consumption of plant-based beverages (PBB). These are often marketed as healthy and sustainable alternatives to milk and dairy foodstuff, although studies have suggested PBB to be of lower nutrient quality. The current study considered different brands of almond-, oat-, rice-, coconut- and soya-based beverages for a comparative analysis and found that they indeed presented lower contents of total protein, lipids, amino acids, and minerals than cow and goat milk. The only exception was given by soya-based beverages which approximated the protein content (3.47% vs. 3.42 and 3.25% in cow and goat milk, respectively) and amino acid composition of animal milk, and also demonstrated high mineral content. The natural presence of phyto-compounds in PBB characterised as antinutrients and their potential to exacerbate the issue of low nutrient quality by lowering bioavailability have been discussed.
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Affiliation(s)
- S S Moore
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Padova, Italy
| | - A Costa
- Department of Veterinary Medical Sciences (DIMEVET), University of Bologna, Padova, Italy.
| | - M Pozza
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Padova, Italy
| | - T Vamerali
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Padova, Italy
| | - G Niero
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Padova, Italy
| | - S Censi
- Department of Medicine, Endocrinology Unit, University of Padova, 35121, Padova, Italy
| | - M De Marchi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Padova, Italy
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21
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Tian M, Bai Y, Tian H, Zhao X. The Chemical Composition and Health-Promoting Benefits of Vegetable Oils-A Review. Molecules 2023; 28:6393. [PMID: 37687222 PMCID: PMC10489903 DOI: 10.3390/molecules28176393] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 08/02/2023] [Accepted: 08/08/2023] [Indexed: 09/10/2023] Open
Abstract
With population and economic development increasing worldwide, the public is increasingly concerned with the health benefits and nutritional properties of vegetable oils (VOs). In this review, the chemical composition and health-promoting benefits of 39 kinds of VOs were selected and summarized using Web of Science TM as the main bibliographic databases. The characteristic chemical compositions were analyzed from fatty acid composition, tocols, phytosterols, squalene, carotenoids, phenolics, and phospholipids. Health benefits including antioxidant activity, prevention of cardiovascular disease (CVD), anti-inflammatory, anti-obesity, anti-cancer, diabetes treatment, and kidney and liver protection were examined according to the key components in representative VOs. Every type of vegetable oil has shown its own unique chemical composition with significant variation in each key component and thereby illustrated their own specific advantages and health effects. Therefore, different types of VOs can be selected to meet individual needs accordingly. For example, to prevent CVD, more unsaturated fatty acids and phytosterols should be supplied by consuming pomegranate seed oil, flaxseed oil, or rice bran oil, while coconut oil or perilla seed oil have higher contents of total phenolics and might be better choices for diabetics. Several oils such as olive oil, corn oil, cress oil, and rice bran oil were recommended for their abundant nutritional ingredients, but the intake of only one type of vegetable oil might have drawbacks. This review increases the comprehensive understanding of the correlation between health effects and the characteristic composition of VOs, and provides future trends towards their utilization for the general public's nutrition, balanced diet, and as a reference for disease prevention. Nevertheless, some VOs are in the early stages of research and lack enough reliable data and long-term or large consumption information of the effect on the human body, therefore further investigations will be needed for their health benefits.
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Affiliation(s)
- Mingke Tian
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
| | - Yuchen Bai
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
| | - Hongyu Tian
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
| | - Xuebing Zhao
- Key Laboratory of Industrial Biocatalysis, Ministry of Education, Tsinghua University, Beijing 100084, China;
- Institute of Applied Chemistry, Department of Chemical Engineering, Tsinghua University, Beijing 100084, China
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22
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McClements DJ. Ultraprocessed plant-based foods: Designing the next generation of healthy and sustainable alternatives to animal-based foods. Compr Rev Food Sci Food Saf 2023; 22:3531-3559. [PMID: 37350040 DOI: 10.1111/1541-4337.13204] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 05/29/2023] [Accepted: 06/05/2023] [Indexed: 06/24/2023]
Abstract
Numerous examples of next-generation plant-based foods, such as meat, seafood, egg, and dairy analogs, are commercially available. These products are usually designed to have physicochemical properties, sensory attributes, and functional behaviors that match those of the animal-sourced products they are designed to replace. However, there has been concern about the potential negative impacts of these foods on human nutrition and health. In particular, many of these products have been criticized for being ultraprocessed foods that contain numerous ingredients and are manufactured using harsh processing operations. In this article, the concept of ultraprocessed foods is introduced and its relevance to describe the properties of next-generation plant-based foods is discussed. Most commercial plant-based meat, seafood, egg, and dairy analogs currently available do fall into this category, and so can be classified as ultraprocessed plant-based (UPB) foods. The nutrient content, digestibility, bioavailability, and gut microbiome effects of UPB foods are compared to those of animal-based foods, and the potential consequences of any differences on human health are discussed. Some commercial UPB foods would not be considered healthy based on their nutrient profiles, especially those plant-based cheeses that contain low levels of protein and high levels of fat, starch, and salt. However, it is argued that UPB foods can be designed to have good nutritional profiles and beneficial health effects. Finally, areas where further research are still needed to create a more healthy and sustainable food supply are discussed.
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Affiliation(s)
- David Julian McClements
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, China
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
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23
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Lo Turco V, Sgrò B, Albergamo A, Nava V, Rando R, Potortì AG, Di Bella G. Assessment of the Accuracy of Nutrition Label and Chemical Composition of Plant-Based Milks Available on the Italian Market. Foods 2023; 12:3207. [PMID: 37685140 PMCID: PMC10486939 DOI: 10.3390/foods12173207] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 08/22/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
Growing health, environmental, and ethical concerns have encouraged interest in plant-based milks (PBMs), but it remains questionable whether the nutrition labeling of these products is adequately reliable for consumers, and whether nutritional standards can be defined for a given PBM type. On this basis, cereal, pseudocereal, nut, and legume PBMs available on the Italian market were analyzed in order to check the accuracy of nutritional labels on packages and generate new or updated compositional data. Most labels provided inaccurate information, especially with respect to the declared energy, fat, and saturated fat. Cereal- and pseudocereal-based PBMs were generally characterized by high MUFA (34.04-59.35%) and PUFA (21.61-52.27%). Almond, soy, rice, and hazelnut beverages displayed the highest levels of total tocopherols (11.29-13.68 mg/L), while buckwheat and spelt PBMs had the highest total polyphenol content (34.25-52.27 mg GAE/100 mL). Major and trace elements greatly varied among samples, being more abundant in buckwheat and coconut-based drinks. A PCA confirmed that nutritional standards cannot be unequivocally established for a given PBM, and indicated that, among the investigated variables, inorganic elements had more weight in the sample differentiation. Overall, to reliably guide consumers in their dietary choices, there is a need for greater accuracy in the development of nutrition labels for PBMs, as well as greater effort in assessing the nutritional quality of the ever-increasing variety of products available on the market.
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Affiliation(s)
- Vincenzo Lo Turco
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98122 Messina, Italy; (V.L.T.); (B.S.); (R.R.); (A.G.P.); (G.D.B.)
| | - Benedetta Sgrò
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98122 Messina, Italy; (V.L.T.); (B.S.); (R.R.); (A.G.P.); (G.D.B.)
| | - Ambrogina Albergamo
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98122 Messina, Italy; (V.L.T.); (B.S.); (R.R.); (A.G.P.); (G.D.B.)
| | - Vincenzo Nava
- Department of Veterinary Science, University of Messina, Viale Annunziata, 98168 Messina, Italy;
| | - Rossana Rando
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98122 Messina, Italy; (V.L.T.); (B.S.); (R.R.); (A.G.P.); (G.D.B.)
| | - Angela Giorgia Potortì
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98122 Messina, Italy; (V.L.T.); (B.S.); (R.R.); (A.G.P.); (G.D.B.)
| | - Giuseppa Di Bella
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98122 Messina, Italy; (V.L.T.); (B.S.); (R.R.); (A.G.P.); (G.D.B.)
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24
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Chiang TC, Chang JY, Chou TH. Formulation and Characteristics of Edible Oil Nanoemulsions Modified with Polymeric Surfactant for Encapsulating Curcumin. Polymers (Basel) 2023; 15:2864. [PMID: 37447509 DOI: 10.3390/polym15132864] [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: 05/21/2023] [Revised: 06/24/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023] Open
Abstract
Curcumin (Cur) is a beneficial phytochemical with numerous health advantages. However, its limited solubility in oil and poor stability hinder its potential for biomedical applications. In this study, we employed a mixture of food-grade Tween 60, a polymeric surfactant, and Span 60 to adjust the hydrophilic lipophilic balance number (HLBt) and prepared nanoemulsions (NEs) of coconut oil (Cc oil) as carriers for Cur. The effects of HLBt values, surfactant-to-oil ratio, and oil ratio on the physicochemical characteristics of the food-grade oil-NEs were investigated using dynamic light scattering, transmission electron microscopy, differential scanning calorimetry, fluorescence polarization spectroscopy, and viscometry. Increasing the addition ratio of Tween 60 in the NEs, thereby increasing the HLBt, resulted in a reduction in NE size and an improvement in their storage stability. The temperature and size of the phase transition region of the NEs decreased with increasing HLBt. NEs with higher HLBt exhibited a disordering effect on the intra-NE molecular packing of Cc oil. NEs with high HLBt displayed low viscosity and demonstrated nearly Newtonian fluid behavior, while those with lower HLBt exhibited pseudoplastic fluid behavior. Cur was effectively encapsulated into the Cc oil-NEs, with higher encapsulation efficiency observed in NEs with higher HLBt values. Furthermore, the Cur remaining activity was significantly enhanced through encapsulation within stable NEs. The biocompatibility of the Cc oil-NEs was also demonstrated in vitro. In summary, this study highlights the preparation of stable NEs of Cc oil by adjusting the HLBt using Tween 60, facilitating effective encapsulation of Cur. These findings provide valuable insights for the development of Cur carriers with improved solubility, stability, and bioavailability.
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Affiliation(s)
- Tzu-Chi Chiang
- Department of Chemical and Materials Engineering, National Yunlin University of Science and Technology, Douliu 64022, Taiwan
| | - Jia-Yaw Chang
- Department of Chemical Engineering, National Taiwan University of Science and Technology, Taipei 10607, Taiwan
| | - Tzung-Han Chou
- Department of Chemical and Materials Engineering, National Yunlin University of Science and Technology, Douliu 64022, Taiwan
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25
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Ma Y, Wang G, Deng Z, Zhang B, Li H. Effects of Endogenous Anti-Oxidative Components from Different Vegetable Oils on Their Oxidative Stability. Foods 2023; 12:foods12112273. [PMID: 37297517 DOI: 10.3390/foods12112273] [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: 05/06/2023] [Revised: 05/23/2023] [Accepted: 06/03/2023] [Indexed: 06/12/2023] Open
Abstract
The effects of endogenous anti-oxidative components of ten common edible vegetable oils (palm olein, corn oil, rapeseed oil, soybean oil, perilla seed oil, high oleic sunflower oil, peanut oil, camellia oil, linseed oil, and sesame oil) on oxidation were explored in this research. The oxidation processes and patterns of the oils were investigated with the Schaal oven test using fatty acids and the oxidative stability index, acid value, peroxide value, p-anisidine value, total oxidation value, and content of major endogenous anti-oxidative components as indicators. The major endogenous anti-oxidative components in vegetable oils were tocopherols, sterols, polyphenols, and squalene, among which α-tocopherol, β-sitosterol, and polyphenols showed good anti-oxidative activity. However, squalene and polyphenols were relatively low and showed limited anti-oxidative effects. Moreover, the oxidative stability index of edible vegetable oils oxidized at high temperature (120 °C) was positively correlated with the content of saturated fatty acids (r = 0.659) and negatively correlated with the content of polyunsaturated fatty acids (r = -0.634) and calculated oxidizability (r = -0.696). When oxidized at a low temperature (62 °C), oxidative stability was influenced by a combination of fatty acid composition as well as endogenous anti-oxidative components. An improved TOPSIS based on Mahalanobis distance was used to evaluate the oxidative stability of different types of vegetable oils. Moreover, the oxidative stability of corn oil was better than the other vegetable oils, while perilla seed oil was very weak.
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Affiliation(s)
- Yuchen Ma
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Guangyi Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Institute for Advanced Study, Nanchang University, Nanchang 330031, China
| | - Bing Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Hongyan Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
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26
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Abdullahi AB, Ismail S, Alshana U. Edible oil-based switchable-hydrophilicity solvent liquid–liquid microextraction for the determination of lead in food samples using flame-atomic absorption spectrometry. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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27
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Evaluating the in vitro digestion of lipids rich in medium-chain fatty acids (MCFAs) using dynamic and static protocols. Food Chem 2023; 406:135080. [PMID: 36462354 DOI: 10.1016/j.foodchem.2022.135080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 11/18/2022] [Accepted: 11/24/2022] [Indexed: 11/29/2022]
Abstract
Investigating the digestion of lipids is paramount for developing new lipid-based products. This work evaluated the gastrointestinal (GI) digestion of medium-chain fatty acids (MCFAs) rich lipids. The dynamic GI in vitro system was used to simulate gastric, duodenal, jejunal, and ileal GI tract portions. Results from the dynamic protocol were compared against static in vitro assays and GC analyses were conducted to assess the FA profile of FFA released during digestion. Caprylic and capric acids released during the gastric digestion of MCT oil varied from 61-63% and 36-38% of total esterified FA, respectively. Lauric acid was the most representative FFA released (31-54%) during the gastric digestion of coconut oil samples. It was observed that the gastric digestion phase plays a crucial role in the MCFA lipolysis and the lipase activity restricted the amount of free MCFA liberated during the GI digestion, resulting in incomplete lipids hydrolysis.
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28
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Thermo-irreversible emulsion gels based on deacetylated konjac glucomannan and methylcellulose as animal fat analogs. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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29
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Potential of lignin multifunctionality for a sustainable skincare: Impact of emulsification process parameters and oil-phase on the characteristics of O/W Pickering emulsions. Int J Biol Macromol 2023; 233:123561. [PMID: 36758754 DOI: 10.1016/j.ijbiomac.2023.123561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 01/23/2023] [Accepted: 02/01/2023] [Indexed: 02/09/2023]
Abstract
Colloidal lignin particles (CLPs) from softwood kraft lignin were evaluated as a multifunctional ingredient to prepare bio-based oil-in-water (O/W) Pickering emulsions. After a preliminary screening, three Pickering emulsions systems were formulated using orange, coconut, and paraffin oils, at varying concentration of CLPs, oil/water ratio, and by applying two-step homogenisation processes (rotor-stator homogenisation followed by ultrasonication). Ultrasonication as a second homogenisation step considerably enhanced the emulsification efficiency, generating emulsions with smaller droplet size and less polydisperse distribution. Furthermore, the effect of ultrasonication on the characteristics of emulsions and the stability of the systems was evaluated over time. The oil content and type, the concentration of CLPs, and the homogenisation methods significantly influenced the characteristics of the emulsions and drop size. Higher concentrations of oil and CLPs favoured the formation of the emulsion and contributed to higher physical stability after 120 days of monitoring. The in vitro Sun Protection Factor (SPF) results demonstrated that the incorporation of natural oils containing phenolic compounds in Pickering formulations improves the SPF value of emulsions, showing an interesting synergic effect between lignin particles and vegetable oils, which was not observed in the case of paraffin oil. Furthermore, the broad-spectrum sun blocker of Pickering emulsions was confirmed by the values of UVA/UVB between 0.74 and 0.90 and Cλ > 380.
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30
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Daim Costa L, Pereira Trindade R, da Silva Cardoso P, Barros Colauto N, Andrea Linde G, Murowaniecki Otero D. Pachira aquatica (Malvaceae): An unconventional food plant with food, technological, and nutritional potential to be explored. Food Res Int 2023; 164:112354. [PMID: 36737942 DOI: 10.1016/j.foodres.2022.112354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Revised: 12/10/2022] [Accepted: 12/23/2022] [Indexed: 12/26/2022]
Abstract
Pachira aquatica (Malvaceae) is an unconventional food plant (UFP) native to Mexico and found all over Brazil, where it is commonly known as monguba. It has an arboreal shape, exotic flowers, and a fruit similar to cocoa with several seeds. Although its main application is in urban ornamentation and folk medicine, monguba's fruit has a great potential for use in the food, pharmacology, cosmetic, and bioenergy industry, mainly due to its oil's characteristics. This review aims to compile the nutritional composition, bioactive and antioxidant activities, and technological and nutritional potential of monguba's seed, leaf, and fruit pericarp. It reviews studies of different databases between January 2018 and October 2021. Monguba seeds are rich in lipids, proteins, and minerals; the bark is rich in fiber; and all parts of the fruit have bioactive compounds. Discussing the use of UFP is a way of finding new alternative food sources, usually discarded, offering products with high nutritional value allied to technological and consumption potential, such as the monguba fruit.
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Affiliation(s)
- Lyvia Daim Costa
- Departament of Food Science, Faculty of Nutrition, Federal University of Bahia (UFBA), CEP 40110907, Salvador, Ba, Brazil
| | - Renata Pereira Trindade
- Departament of Food Science, Faculty of Nutrition, Federal University of Bahia (UFBA), CEP 40110907, Salvador, Ba, Brazil
| | - Patrick da Silva Cardoso
- Departament of Food Science, Faculty of Nutrition, Federal University of Bahia (UFBA), CEP 40110907, Salvador, Ba, Brazil
| | - Nelson Barros Colauto
- Departament of Food Science, Faculty of Pharmacy, Federal University of Bahia (UFBA), CEP 40110907, Salvador, Ba, Brazil
| | - Giani Andrea Linde
- Departament of Food Science, Faculty of Nutrition, Federal University of Bahia (UFBA), CEP 40110907, Salvador, Ba, Brazil
| | - Deborah Murowaniecki Otero
- Departament of Food Science, Faculty of Nutrition, Federal University of Bahia (UFBA), CEP 40110907, Salvador, Ba, Brazil; Departament of Food Science, Faculty of Pharmacy, Federal University of Bahia (UFBA), CEP 40110907, Salvador, Ba, Brazil.
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31
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Vecchiato CG, Pinna C, Sung CH, Borrelli De Andreis F, Suchodolski JS, Pilla R, Delsante C, Sportelli F, Mammi LME, Pietra M, Biagi G. Fecal Microbiota, Bile Acids, Sterols, and Fatty Acids in Dogs with Chronic Enteropathy Fed a Home-Cooked Diet Supplemented with Coconut Oil. Animals (Basel) 2023; 13:ani13030502. [PMID: 36766392 PMCID: PMC9913398 DOI: 10.3390/ani13030502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 01/23/2023] [Accepted: 01/27/2023] [Indexed: 02/04/2023] Open
Abstract
Medium-chain fatty acids (MCFAs) are considered to be interesting energy sources for dogs affected by chronic enteropathies (CE). This study analyzed the clinical scores, fecal microbiota, and metabolomes of 18 CE dogs fed a home-cooked diet (HCD) supplemented with virgin coconut oil (VCO), a source of MCFA, at 10% of metabolizable energy (HCD + VCO). The dogs were clinically evaluated with the Canine Chronic Enteropathy Activity Index (CCECAI) before and at the end of study. Fecal samples were collected at baseline, after 7 days of HCD, and after 30 days of HCD + VCO, for fecal score (FS) assessment, microbial analysis, and determination of bile acids (BA), sterols, and fatty acids (FA). The dogs responded positively to diet change, as shown by the CCECAI improvement (p = 0.001); HCD reduced fecal fat excretion and HCD + VCO improved FS (p < 0.001), even though an increase in fecal moisture occurred due to HCD (p = 0.001). HCD modified fecal FA (C6:0: +79%, C14:0: +74%, C20:0: +43%, C22:0: +58%, C24:0: +47%, C18:3n-3: +106%, C20:4n-6: +56%, and monounsaturated FA (MUFA): -23%, p < 0.05) and sterol profile (coprostanol: -27%, sitostanol: -86%, p < 0.01). VCO increased (p < 0.05) fecal total saturated FA (SFA: +28%, C14:0: +142%, C16:0 +21%, C22:0 +33%) and selected MCFAs (+162%; C10:0 +183%, C12:0 +600%), while reducing (p < 0.05) total MUFA (-29%), polyunsaturated FA (-26%), campesterol (-56%) and phyto-/zoosterols ratio (0.93:1 vs. 0.36:1). The median dysbiosis index was <0 and, together with fecal BA, was not significantly affected by HCD nor by VCO. The HCD diet increased total fecal bacteria (p = 0.005) and the abundance of Fusobacterium spp. (p = 0.028). This study confirmed that clinical signs, and to a lesser extent fecal microbiota and metabolome, are positively influenced by HCD in CE dogs. Moreover, it has been shown that fecal proportions of MCFA increased when MCFAs were supplemented in those dogs. The present results emphasize the need for future studies to better understand the intestinal absorptive mechanism of MCFA in dogs.
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Affiliation(s)
- Carla Giuditta Vecchiato
- Department of Veterinary Medical Sciences, University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy
- Correspondence:
| | - Carlo Pinna
- Department of Veterinary Medical Sciences, University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy
| | - Chi-Hsuan Sung
- Gastrointestinal Laboratory, Department of Small Animal Clinical Sciences, Texas A&M University, College Station, TX 77843, USA
| | - Francesca Borrelli De Andreis
- Department of Veterinary Medical Sciences, University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy
| | - Jan S. Suchodolski
- Gastrointestinal Laboratory, Department of Small Animal Clinical Sciences, Texas A&M University, College Station, TX 77843, USA
| | - Rachel Pilla
- Gastrointestinal Laboratory, Department of Small Animal Clinical Sciences, Texas A&M University, College Station, TX 77843, USA
| | - Costanza Delsante
- Department of Veterinary Medical Sciences, University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy
| | - Federica Sportelli
- Department of Veterinary Medical Sciences, University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy
| | - Ludovica Maria Eugenia Mammi
- Department of Veterinary Medical Sciences, University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy
| | - Marco Pietra
- Department of Veterinary Medical Sciences, University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy
| | - Giacomo Biagi
- Department of Veterinary Medical Sciences, University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy
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Shunmugiah Veluchamy R, Mary R, Beegum Puthiya P S, Pandiselvam R, Padmanabhan S, Sathyan N, Shil S, Niral V, Musuvadi Ramarathinam M, Lokesha AN, Shivashankara KS, Hebbar KB. Physicochemical characterization and fatty acid profiles of testa oils from various coconut (Cocos nucifera L.) genotypes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:370-379. [PMID: 36373792 DOI: 10.1002/jsfa.12150] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 12/11/2021] [Accepted: 08/05/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Cocos nucifera (L.) is an important plantation crop with immense but untapped nutraceutical potential. Despite its bioactive potential, the biochemical features of testa oils of various coconut genotypes are poorly understood. Hence, in this study, the physicochemical characteristics of testa oils extracted from six coconut genotypes - namely West Coast Tall (WCT), Federated Malay States Tall (FMST), Chowghat Orange Dwarf (COD), Malayan Yellow Dwarf (MYD), and two Dwarf × Dwarf (D × D hybrids) viz., Cameroon Red Dwarf (CRD) × Ganga Bondam Green Dwarf (GBGD) and MYD × Chowghat Green Dwarf (CGD) - were analyzed. RESULTS The proportion of testa in the nuts (fruits) (1.29-3.42%), the proportion of oil in the testa (40.97-50.56%), and biochemical components in testa oils - namely proxidant elements Fe (34.17-62.48 ppm) and Cu (1.63-2.77 ppm), and the total phenolic content (6.84-8.67 mg GAE/100 g), and phytosterol content (54.66-137.73 mg CE/100 g) varied depending on the coconut genotypes. The saturated fatty acid content of testa oils (67.75 to 78.78%) was lower in comparison with that of coconut kernel oils. Similarly, the lauric acid (26.66-32.04%), myristic (18.31-19.60%), and palmitic acid (13.43-15.71%,) content of testa oils varied significantly in comparison with the coconut kernel oils (32-51%, 17-21% and 6.9-14%, respectively). Liquid chromatography-mass spectrometry (LC-MS) analysis revealed the presence of 18 phenolic acids in coconut testa oil. Multivariate analysis revealed the biochemical attributes that defined the principal components loadings. Hierarchical clustering analysis of the genotypes showed two distinct clusters. CONCLUSION This study reveals the genotypic variations in the nutritionally important biochemical components of coconut testa oils. The relatively high concentration of polyunsaturated fatty acids (PUFA) and polyphenol content in testa oils warrant further investigation to explore their nutraceutical potential. © 2022 Society of Chemical Industry.
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Affiliation(s)
| | - Rose Mary
- ICAR-Central Plantation Crops Research Institute, Kasaragod, India
| | | | - Ravi Pandiselvam
- ICAR-Central Plantation Crops Research Institute, Kasaragod, India
| | | | - Neenu Sathyan
- ICAR-Central Plantation Crops Research Institute, Kasaragod, India
| | - Sandip Shil
- ICAR- Central Plantation Crops Research Institute Research Centre, Jalpaiguri, India
| | - Vittal Niral
- ICAR-Central Plantation Crops Research Institute, Kasaragod, India
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Nutritional Profiles, Phytochemical Analysis, Antioxidant Activity and DNA Damage Protection of Makapuno Derived from Thai Aromatic Coconut. Foods 2022; 11:foods11233912. [PMID: 36496719 PMCID: PMC9737894 DOI: 10.3390/foods11233912] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 11/15/2022] [Accepted: 12/01/2022] [Indexed: 12/12/2022] Open
Abstract
Makapuno is a natural mutant coconut cultivar with jelly-like endosperm. Here, we investigated the nutritional compositions, active ingredients, and antioxidant activities of Makapuno meat and water. The contents of macronutrients, sugars, vitamins, amino acids, and fatty acids were reported. We found that Makapuno meat has higher dietary fiber with lower protein and fat content compared to normal coconut meat. Medium-chain fatty acids were the major fat component of Makapuno meat and water. Phytochemical analysis revealed that while flavonoid content was lower, the total phenolic, alkaloid, and tannin contents of Makapuno meat were comparable with those of mature coconut. However, Makapuno water contained higher alkaloid content when compared to mature and young coconuts. The antioxidant activities, as examined by DPPH, FRAP, and ABTS assays, showed that Makapuno meat and water had antioxidant activities, and Makapuno water exhibited protective activity against DNA damage. Hence, this research provides the nutraceutical importance of Makapuno, which could be used in the food industry.
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Sulaiman N, Sintang M, Mantihal S, Zaini H, Munsu E, Mamat H, Kanagaratnam S, Jahurul M, Pindi W. Balancing functional and health benefits of food products formulated with palm oil as oil sources. Heliyon 2022; 8:e11041. [PMID: 36303903 PMCID: PMC9593283 DOI: 10.1016/j.heliyon.2022.e11041] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 03/23/2022] [Accepted: 10/06/2022] [Indexed: 11/05/2022] Open
Abstract
Palm oil (PO) is widely utilised in the food industry and consumed in large quantities by humans. Owing to its bioactive components, such as fatty acids, carotenoids, vitamin E, and phenolic compounds, PO has been utilised for generations. However, public concern about their adverse effects on human health is growing. A literature search was conducted to identify fractionated palm oil processing techniques, proof of their health advantages, and potential food applications. Refined palm oil (RPO) is made from crude palm oil (CPO) and can be fractionated into palm olein (POl) and palm stearin (PS). Fractional crystallisation, dry fractionation, and solvent fractionation are the three basic fractionation procedures used in the PO industry. The composition of triacylglycerols and fatty acids in refined and fractionated palm oil and other vegetable oils is compared to elucidate the triacylglycerols and fatty acids that may be important in product development. It is well proven that RPO, POl, and PS extends the oil's shelf life in the food business. These oils have a more significant saturated fat content and antioxidant compounds than some vegetable oils, such as olive and coconut oils, making them more stable. Palm olein and stearin are also superior shortening agents and frying mediums for baking goods and meals. Furthermore, when ingested modestly daily, palm oils, especially RPO and POl, provide health benefits such as cardioprotective, antidiabetic, anti-inflammatory, and antithrombotic effects. Opportunities exist for fractionated palm oil to become a fat substitute; however, nutrition aspects need to be considered in further developing the market.
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Affiliation(s)
- N.S. Sulaiman
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | - M.D. Sintang
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | - S. Mantihal
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | - H.M. Zaini
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | - E. Munsu
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | - H. Mamat
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | - S. Kanagaratnam
- Malaysian Palm Oil Board, 6 Persiaran Institusi, Bandar Baru Bangi, 43000, Kajang, Selangor, Malaysia
| | - M.H.A. Jahurul
- Department of Agriculture, University of Arkansas, 1200 North University Dr., M/S 4913, Pine Bluff, AR 71601, United States
- Corresponding author.
| | - W. Pindi
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
- Corresponding author.
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N P D, Kondengadan MS, Sweilam SH, Rahman MH, Muhasina KM, Ghosh P, Bhargavi D, Palati DJ, Maiz F, Duraiswamy B. Neuroprotective role of coconut oil for the prevention and treatment of Parkinson's disease: potential mechanisms of action. Biotechnol Genet Eng Rev 2022:1-33. [PMID: 36208039 DOI: 10.1080/02648725.2022.2122296] [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: 11/02/2022]
Abstract
Neurodegenerative disease (ND) is a clinical condition in which neurons degenerate with a consequent loss of functions in the affected brain region. Parkinson's disease (PD) is the second most progressive ND after Alzheimer's disease (AD), which affects the motor system and is characterized by the loss of dopaminergic neurons from the nigrostriatal pathway in the midbrain, leading to bradykinesia, rigidity, resting tremor, postural instability and non-motor symptoms such as cognitive declines, psychiatric disturbances, autonomic failures, sleep difficulties, and pain syndrome. Coconut oil (CO) is an edible oil obtained from the meat of Cocos nucifera fruit that belongs to the palm family and contains 92% saturated fatty acids. CO has been shown to mediate oxidative stress, neuroinflammation, mitochondrial dysfunction, apoptosis and excitotoxicity-induced effects in PD in various in vitro and in vivo models as a multi-target bioagent. CO intake through diet has also been linked to a decreased incidence of PD in people. During digestion, CO is broken down into smaller molecules, like ketone bodies (KBs). The KBs then penetrate the blood-brain barrier (BBB) and are used as a source of energy its ability to cross BBB made this an important class of natural remedies for the treatment of ND. The current review describes the probable neuroprotective potential pathways of CO in PD, either prophylactic or therapeutic. In addition, we briefly addressed the important pathogenic pathways that might be considered to investigate the possible use of CO in neurodegeneration such as AD and PD.
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Affiliation(s)
- Deepika N P
- Department of Pharmacognosy, JSS College of Pharmacy, JSS Academy of Higher Education and Research, Ooty, The Nilgiris, Tamilnadu, India
| | | | - Sherouk Hussein Sweilam
- Department of Pharmacognosy, Faculty of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj, Saudi Arabia
- Department of Pharmacognosy, Faculty of Pharmacy, Egyptian Russian University, Badr City, Egypt
| | | | - K M Muhasina
- Department of Pharmacognosy, JSS College of Pharmacy, JSS Academy of Higher Education and Research, Ooty, The Nilgiris, Tamilnadu, India
| | - Puja Ghosh
- Department of Pharmacognosy, JSS College of Pharmacy, JSS Academy of Higher Education and Research, Ooty, The Nilgiris, Tamilnadu, India
| | - Divya Bhargavi
- Department of Pharmacognosy, JSS College of Pharmacy, JSS Academy of Higher Education and Research, Ooty, The Nilgiris, Tamilnadu, India
| | - Divya Jyothi Palati
- Department of Pharmacognosy, JSS College of Pharmacy, JSS Academy of Higher Education and Research, Ooty, The Nilgiris, Tamilnadu, India
| | - Fathi Maiz
- Department of Physics, Faculty of Science, King Khalid University, Abha, Saudi Arabia, P.O. Box 9004
- Laboratory of Thermal Processes, Center for Energy Research and Technology, Borj-Cedria, BP:95 Tunisia
| | - B Duraiswamy
- Department of Pharmacognosy, JSS College of Pharmacy, JSS Academy of Higher Education and Research, Ooty, The Nilgiris, Tamilnadu, India
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Metin ZE, Bilgic P, Tengilimoğlu Metin MM, Akkoca M. Comparing acute effects of extra virgin coconut oil and extra virgin olive oil consumption on appetite and food intake in normal-weight and obese male subjects. PLoS One 2022; 17:e0274663. [PMID: 36112590 PMCID: PMC9480981 DOI: 10.1371/journal.pone.0274663] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Accepted: 08/31/2022] [Indexed: 11/18/2022] Open
Abstract
Objectives The aim of this study is to compare acute effects of consuming extra virgin coconut oil (EVCO) as a source of medium chain fatty acids and extra virgin olive oil (EVOO) as a source of long chain fatty acids in normal weight and obese subjects. Design Randomised, crossover design. Participants Metabolically healthy twenty male subjects (10 normal weight; 10 obese) aged 19–40 years. Intervention Subjects consumed breakfast meals containing skimmed milk, fat-free white cheese, bread and EVCO (25 g) or EVOO (25 g). Outcome measures Visual analog scale evaluations, resting metabolic rate measurements and selected blood parameters analysis (glucose, triglyceride, insulin and plasma peptide YY) were performed before and after the test breakfast meals. In addition, energy intakes were evaluated by ad libitum lunch meal at 180 min. Results Visual analogue scale values of hunger and desire to eat decreased significantly after EVCO consumption than EVOO consumption in normal weight subjects at 180 min. There was an increase trend in plasma PYY at 30 and 180 min after EVCO breakfast compared to EVOO breakfast. Ad libitum energy intakes after EVCO and EVOO consumption in normal weight subjects were 924 ± 302; 845 ± 158 kcal (p = 0.272), respectively whereas in obese subjects were 859 ± 238; 994 ± 265 kcal (p = 0.069) respectively. Conclusion The results of this study shows that consumption of EVCO compared to EVOO may have suppressive effect on hunger and desire to eat, may affect postprandial PYY levels differently and have no effect on postprandial energy expenditure. Trial registration Clinical Trials NCT04738929.
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Affiliation(s)
- Ziya Erokay Metin
- Department of Nutrition and Dietetics, Gulhane Health Sciences Faculty, University of Health Sciences, Ankara, Turkey
| | - Pelin Bilgic
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Sıhhiye, Ankara, Turkey
- * E-mail:
| | | | - Muzaffer Akkoca
- Department of General Surgery, Dışkapı Yıldırım Beyazıt Training and Research Hospital, University of Health Sciences, Altındağ, Ankara, Turkey
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Huang M, Mehany T, Xie W, Liu X, Guo S, Peng X. Use of food carbohydrates towards the innovation of plant-based meat analogs. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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38
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Pumpkin and kale fibers - A potential hydrocolloids in processed cheese sauce formulations with different fat source. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Zeng YQ, He JT, Hu BY, Li W, Deng J, Lin QL, Fang Y. Virgin coconut oil: A comprehensive review of antioxidant activity and mechanisms contributed by phenolic compounds. Crit Rev Food Sci Nutr 2022; 64:1052-1075. [PMID: 35997296 DOI: 10.1080/10408398.2022.2113361] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Virgin coconut oil (VCO) is obtained by processing mature coconut cores with mechanical or natural methods. In recent years, VCO has been widely used in the food, pharmaceutical, and cosmetic industries because of its excellent functional activities. VCO has biological functions such as antioxidant, anti-inflammatory, antibacterial, and antiviral, and also has potential therapeutic effects on many chronic degenerative diseases. Among these functions, the antioxidant is the most basic and important function, which is mainly determined by phenolic compounds and medium-chain fatty acids (MCFAs). This review aims to elucidate the antioxidant functions of each phenolic compound in VCO, and discuss the antioxidant mechanisms of VCO in terms of the role of phenolic compounds with fat, intestinal microorganisms, and various organs. Besides, the composition of VCO and its application in various industries are summarized, and the biological functions of VCO are generalized, which should lay a foundation for further research on the antioxidant activity of VCO and provide a theoretical basis for the development of food additives with antioxidant activity.
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Affiliation(s)
- Yu-Qing Zeng
- Hunan Province Key Laboratory of Edible forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Jin-Tao He
- Hunan Province Key Laboratory of Edible forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Bo-Yong Hu
- Hunan Province Key Laboratory of Edible forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Wen Li
- Hunan Province Key Laboratory of Edible forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Jing Deng
- Hunan Province Key Laboratory of Edible forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Qin-Lu Lin
- Hunan Province Key Laboratory of Edible forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Yong Fang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, China
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40
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Tardugno R, Cicero N, Costa R, Nava V, Vadalà R. Exploring Lignans, a Class of Health Promoting Compounds, in a Variety of Edible Oils from Brazil. Foods 2022; 11:1386. [PMID: 35626956 PMCID: PMC9141677 DOI: 10.3390/foods11101386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 05/08/2022] [Accepted: 05/10/2022] [Indexed: 11/16/2022] Open
Abstract
Lignans, a group of polyphenols, have been identified in eight cold pressed oils from fruits, nuts, and seeds, retrieved from the Brazilian market. The oils under investigation were avocado, Brazilian nut, canola, coconut, grapeseed, macadamia, palm, and pequi. Olive oil was selected as a reference oil, since numerous data on its lignan content are available in literature. The qualitative and quantitative profiles were obtained, after extraction, by means of UFLC-ESI-MS/MS analyses. The total lignan content showed a high variability, ranging from 0.69 mg·Kg-1 (pequi) to 7.12 mg·Kg-1 (grapeseed), with the highest content registered for olive oil. Seven lignans were quantified, matairesinol and pinoresinol being the most abundant. The LC-MS/MS method was validated, showing linearity in the range of 12.5-212.5 mg·Kg-1, LOD in the range of 0.18-11.37 mg·Kg-1, and LOQ in the range of 0.53-34.45 mg·Kg-1. Additionally, part of the study was focused on the evaluation of the flavor profile, this being a key element in consumers' evaluations, by means of HS-SPME-GC. In total, 150 volatile compounds were determined in the eight oils, with identified fractions ranging from 91.85% (avocado) to 96.31% (canola), with an average value of 94.1%. Groups of components contributed characteristically to the flavour of each oil.
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Affiliation(s)
- Roberta Tardugno
- Science4Life s.r.l., Spin Off Company, University of Messina, 98122 Messina, Italy; (R.T.); (N.C.)
| | - Nicola Cicero
- Science4Life s.r.l., Spin Off Company, University of Messina, 98122 Messina, Italy; (R.T.); (N.C.)
- Dipartimento di Scienze Biomediche, Odontoiatriche e delle Immagini Morfologiche e Funzionali (Biomorf), University of Messina, 98122 Messina, Italy; (V.N.); (R.V.)
- Consorzio di Ricerca sul Rischio Biologico in Agricoltura (Co.Ri.Bi.A.), 90100 Palermo, Italy
| | - Rosaria Costa
- Dipartimento di Scienze Biomediche, Odontoiatriche e delle Immagini Morfologiche e Funzionali (Biomorf), University of Messina, 98122 Messina, Italy; (V.N.); (R.V.)
| | - Vincenzo Nava
- Dipartimento di Scienze Biomediche, Odontoiatriche e delle Immagini Morfologiche e Funzionali (Biomorf), University of Messina, 98122 Messina, Italy; (V.N.); (R.V.)
| | - Rossella Vadalà
- Dipartimento di Scienze Biomediche, Odontoiatriche e delle Immagini Morfologiche e Funzionali (Biomorf), University of Messina, 98122 Messina, Italy; (V.N.); (R.V.)
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Pulassery S, Abraham B, Ajikumar N, Munnilath A, Yoosaf K. Rapid Iodine Value Estimation Using a Handheld Raman Spectrometer for On-Site, Reagent-Free Authentication of Edible Oils. ACS OMEGA 2022; 7:9164-9171. [PMID: 35350360 PMCID: PMC8945061 DOI: 10.1021/acsomega.1c05123] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Accepted: 01/10/2022] [Indexed: 05/15/2023]
Abstract
Edible oil adulteration is a common and serious issue faced by human societies across the world. Iodine value (IV), the total unsaturation measure, is an authentication tool used by food safety officers and industries for edible oils. Current wet titrimetric methods (e.g., Wijs method) employed for IV estimation use dangerous chemicals and elaborate procedures for analysis. Alternate approaches for oil analysis require sophisticated and costly equipment such as gas chromatography (GC), liquid chromatography, high-performance liquid chromatography, mass spectrometry (MS), UV-Visible, and nuclear magnetic resonance spectroscopies. Mass screening of the samples from the market and industrial environment requires a greener, fast, and more robust technique and is an unmet need. Herein, we present a handheld Raman spectrometer-based methodology for fast IV estimation. We conducted a detailed Raman spectroscopic investigation of coconut oil, sunflower oil, and intentionally adulterated mixtures with a handheld device having a 785 nm excitation source. The obtained data were analyzed in conjunction with the GC-MS results and the conventional wet Wijs titrimetric estimated IVs. Based on these studies, a specific equation for IV estimation is derived from the intensity of identified Raman spectral bands. Further, an algorithm is designed to automate the signal processing and IV estimation, and a stand-alone graphical user interface is created in user-friendly LabVIEW software. The data acquisition and analysis require < 2 minutes, and the estimated statistical parameters such as the R 2 value (0.9), root-mean-square error of calibration (1.3), and root-mean-square error of prediction (0.9) indicate that the demonstrated method has a high precision level. Also, the limit of detection and the limit of quantification for IV estimation through the current approach is ∼1 and ∼3 gI2/100 g oil, respectively. The IVs of different oils, including hydrogenated vegetable oils, were evaluated, and the results show an excellent correlation between the estimated and reported ones.
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Affiliation(s)
- Sanoop Pulassery
- Photosciences
and Photonics Section, Chemical Sciences and Technology Division, CSIR-National Institute for Interdisciplinary Science
and Technology, Thiruvananthapuram 695019 Kerala, India
- Research
Centre, University of Kerala, Thiruvananthapuram 695034, Kerala, India
| | - Bini Abraham
- Photosciences
and Photonics Section, Chemical Sciences and Technology Division, CSIR-National Institute for Interdisciplinary Science
and Technology, Thiruvananthapuram 695019 Kerala, India
- Academy
of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Nandu Ajikumar
- Photosciences
and Photonics Section, Chemical Sciences and Technology Division, CSIR-National Institute for Interdisciplinary Science
and Technology, Thiruvananthapuram 695019 Kerala, India
- Academy
of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Arun Munnilath
- Photosciences
and Photonics Section, Chemical Sciences and Technology Division, CSIR-National Institute for Interdisciplinary Science
and Technology, Thiruvananthapuram 695019 Kerala, India
| | - Karuvath Yoosaf
- Photosciences
and Photonics Section, Chemical Sciences and Technology Division, CSIR-National Institute for Interdisciplinary Science
and Technology, Thiruvananthapuram 695019 Kerala, India
- Academy
of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
- Research
Centre, University of Kerala, Thiruvananthapuram 695034, Kerala, India
- . Phone: 0091-471-2515477
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Goyal A, Sharma A, Kaur J, Kumari S, Garg M, Sindhu RK, Rahman MH, Akhtar MF, Tagde P, Najda A, Banach-Albińska B, Masternak K, Alanazi IS, Mohamed HRH, El-Kott AF, Shah M, Germoush MO, Al-Malky HS, Abukhuwayjah SH, Altyar AE, Bungau SG, Abdel-Daim MM. Bioactive-Based Cosmeceuticals: An Update on Emerging Trends. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030828. [PMID: 35164093 PMCID: PMC8837976 DOI: 10.3390/molecules27030828] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 11/16/2021] [Accepted: 01/14/2022] [Indexed: 11/16/2022]
Abstract
Cosmetic-containing herbals are a cosmetic that has or is claimed to have medicinal properties, with bioactive ingredients purported to have medical benefits. There are no legal requirements to prove that these products live up to their claims. The name is a combination of “cosmetics” and “pharmaceuticals”. “Nutricosmetics” are related dietary supplements or food or beverage products with additives that are marketed as having medical benefits that affect appearance. Cosmetic-containing herbals are topical cosmetic–pharmaceutical hybrids intended to enhance the health and beauty of the skin. Cosmetic-containing herbals improve appearance by delivering essential nutrients to the skin. Several herbal products, such as cosmetic-containing herbals, are available. The present review highlights the use of natural products in cosmetic-containing herbals, as natural products have many curative effects as well as healing effects on skin and hair growth with minimal to no side effects. A brief description is given on such plants, their used parts, active ingredients, and the therapeutic properties associated with them. Mainly, the utilization of phytoconstituents as cosmetic-containing herbals in the care of skin and hair, such as dryness of skin, acne, eczema, inflammation of the skin, aging, hair growth, and dandruff, along with natural ingredients, such as for hair colorant, are explained in detail in the present review.
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Affiliation(s)
- Anju Goyal
- Chitkara College of Pharmacy, Chitkara University, Rajpura 140401, India
| | - Aditya Sharma
- Chitkara College of Pharmacy, Chitkara University, Rajpura 140401, India
| | - Jasanpreet Kaur
- Chitkara College of Pharmacy, Chitkara University, Rajpura 140401, India
| | - Sapna Kumari
- Chitkara College of Pharmacy, Chitkara University, Rajpura 140401, India
| | - Madhukar Garg
- Chitkara College of Pharmacy, Chitkara University, Rajpura 140401, India
| | - Rakesh K Sindhu
- Chitkara College of Pharmacy, Chitkara University, Rajpura 140401, India
| | - Md Habibur Rahman
- Department of Global Medical Science, Yonsei University Wonju College of Medicine, Yonsei University, Wonju 26426, Korea
- Department of Pharmacy, Southeast University, Dhaka 1213, Bangladesh
| | - Muhammad Furqan Akhtar
- Riphah Institute of Pharmaceutical Sciences, Lahore Campus, Riphah International University, Lahore 54000, Pakistan
| | - Priti Tagde
- Amity Institute of Pharmacy, Amity University, Noida 201303, India
| | - Agnieszka Najda
- Department of Vegetable and Herbal Crops, University of Life Sciences in Lublin, 20-280 Lublin, Poland
| | - Barbara Banach-Albińska
- Department of Zoology, Animal Ecology and Wildlife Management, University of Life Sciences in Lublin, 20-950 Lublin, Poland
| | - Katarzyna Masternak
- Institute of Plant Genetics, Breeding and Biotechnology, University of Life Sciences in Lublin, 20-950 Lublin, Poland
| | - Ibtesam S Alanazi
- Department of Biology, Faculty of Sciences, University of Hafr Al Batin, Hafr Al Batin 39923, Saudi Arabia
| | - Hanan R H Mohamed
- Zoology Department, Faculty of Science, Cairo University, Giza 12613, Egypt
| | - Attalla F El-Kott
- Biology Department, Faculty of Science, King Khalid University, Abha 61421, Saudi Arabia
- Zoology Department, College of Science, Damanhour University, Damanhour 22511, Egypt
| | - Muddaser Shah
- Department of Botany, Abdul Wali Khan University Mardan, Mardan 23200, Pakistan
| | - Mousa O Germoush
- Biology Department, College of Science, Jouf University, Sakaka 42421, Saudi Arabia
| | - Hamdan S Al-Malky
- Regional Drug Information Center, Ministry of Health, Jeddah 21442, Saudi Arabia
| | | | - Ahmed E Altyar
- Department of Pharmacy Practice, Faculty of Pharmacy, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Simona G Bungau
- Department of Pharmacy, Faculty of Medicine and Pharmacy, University of Oradea, 410304 Oradea, Romania
| | - Mohamed M Abdel-Daim
- Department of Pharmaceutical Sciences, Batterjee Medical College, Jeddah 21442, Saudi Arabia
- Pharmacology Department, Faculty of Veterinary Medicine, Suez Canal University, Ismailia 41522, Egypt
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Xia J, Yu P, Zeng Z, Ma M, Yan X, Zhao J, Gong D, Zhang G, Wang J. Medium chain triglycerides improve lipid metabolism in obese rats by increasing the browning of adipose tissue through the sympathetic regulation. Food Funct 2022; 13:8068-8080. [DOI: 10.1039/d2fo00239f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study aimed to determine the mechanism of medium chain triglyceride (MCT) promoting the browning of adipose tissue. High fat diet was fed to the Sprague-Dawley rats to induce obesity,...
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44
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Xia J, Yu P, Zeng Z, Ma M, Yan X, Zhao J, Gong D, Zhang G, Wang J. Effects of Medium Chain Triglycerides on Lipid Metabolism in High-fat Diet Induced Obese Rats. Food Funct 2022; 13:8998-9009. [DOI: 10.1039/d2fo01711c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study aimed to compare effects of three different medium chain triglycerides (MCT) on lipid metabolism in obese rats. High fat diet was fed to the Sprague–Dawley rats to induce...
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45
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Chemical composition and antioxidant activity of oil obtained from coconut meal by subcritical ethanol extraction. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00989-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Structure of the master regulator Rns reveals an inhibitor of enterotoxigenic Escherichia coli virulence regulons. Sci Rep 2021; 11:15663. [PMID: 34341412 PMCID: PMC8329261 DOI: 10.1038/s41598-021-95123-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Accepted: 07/14/2021] [Indexed: 02/07/2023] Open
Abstract
Enteric infections caused by the gram-negative bacteria enterotoxigenic Escherichia coli (ETEC), Vibrio cholerae, Shigella flexneri, and Salmonella enterica are among the most common and affect billions of people each year. These bacteria control expression of virulence factors using a network of transcriptional regulators, some of which are modulated by small molecules as has been shown for ToxT, an AraC family member from V. cholerae. In ETEC the expression of many types of adhesive pili is dependent upon the AraC family member Rns. We present here the 3 Å crystal structure of Rns and show it closely resembles ToxT. Rns crystallized as a dimer via an interface similar to that observed in other dimeric AraC's. Furthermore, the structure of Rns revealed the presence of a ligand, decanoic acid, that inhibits its activity in a manner similar to the fatty acid mediated inhibition observed for ToxT and the S. enterica homologue HilD. Together, these results support our hypothesis that fatty acids regulate virulence controlling AraC family members in a common manner across a number of enteric pathogens. Furthermore, for the first time this work identifies a small molecule capable of inhibiting the ETEC Rns regulon, providing a basis for development of therapeutics against this deadly human pathogen.
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Alatawi KA, Alshubaily FA. Coconut products alleviate hyperglycaemic, hyperlipidimic and nephropathy indices in streptozotocin-induced diabetic wistar rats. Saudi J Biol Sci 2021; 28:4224-4231. [PMID: 34354403 PMCID: PMC8324991 DOI: 10.1016/j.sjbs.2021.06.060] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 06/21/2021] [Accepted: 06/21/2021] [Indexed: 01/14/2023] Open
Abstract
Type 2 diabetes mellitus (T2DM) is a chronic and one of the most common metabolic diseases affecting large proportion of world population. Diabetes-induced changes in lipid and renal parameters are major risk factors contributing to diabetic complications such as diabetic nephropathy and cardiovascular diseases. Due to adverse effects associated with pharmacological intervention in the T2DM treatment, there is an increased interest in the research focussing on identifying novel plant based therapeutic agents. Here we report the effects of various coconut products on diabetic, lipid and renal parameters in streptozotocin (STZ)-induced diabetic rat model. Diabetic rats demonstrated a significant increase in serum glucose, and glycated haemoglobin levels (HbA1c). Lipid parameters including triglycerides, total cholesterol, low density lipoprotein cholesterol (LDL-cholesterol) and very low density lipoprotein cholesterol (VLDL-cholesterol) were found to be significantly increased, while high density lipoprotein cholesterol (HDL-cholesterol) was significantly declined in diabetic rats. Diabetic rats also displayed increased serum and kidney creatinine, urea, and total protein levels and increased urine glucose, urea, albumin and creatinine levels. Contrastingly, treatment with virgin and filtered coconut oils, coconut water and coconut milk resulted in a significant reversal in the levels of above studied parameters in diabetic rats. Further, these coconut products markedly prevented diabetes induced histopathological changes in kidney tissue. Collectively, the data demonstrate the antidiabetic, hypolipidemic and renal protective properties of various coconut products and underscore the importance of regular consumption of plant based medicinal products in the treatment of T2DM and its complications.
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Affiliation(s)
- Karemah A. Alatawi
- Biochemistry Department, Faculty of Science, King Abdulaziz University, Jeddah, 21533, Saudi Arabia
| | - Fawzia A. Alshubaily
- Biochemistry Department, Faculty of Science, King Abdulaziz University, Jeddah, 21533, Saudi Arabia
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Szafrańska JO, Muszyński S, Tomasevic I, Sołowiej BG. The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat. Foods 2021; 10:foods10040759. [PMID: 33918205 PMCID: PMC8067206 DOI: 10.3390/foods10040759] [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: 03/02/2021] [Revised: 03/29/2021] [Accepted: 03/30/2021] [Indexed: 11/16/2022] Open
Abstract
This study aimed to evaluate different fibers (acacia, bamboo, citrus or potato) on texture, rheological properties, color, density, and water activity of processed cheese sauces (PCS) based on acid casein, WPC80 and anhydrous milk fat or organic coconut oil. The interaction between the type of oil/fat, the fiber type and the fiber content was significant regarding almost all parameters studied. The computer vision system (CVS) showed that color changes of sauces could be noticeable by consumers. The main factor influencing the change in all products’ hardness was not fat/oil, but added fibers and their concentrations. The highest increase in hardness, adhesiveness and viscosity was observed in products with potato fiber. The value of storage modulus (G′) was higher than the loss modulus (G″) and tan (δ) < 1 for all samples. Different fibers and their amounts did not influence the water activity of cheese sauces obtained with organic coconut oil (OCO) or anhydrous milk fat (AMF).
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Affiliation(s)
- Jagoda O. Szafrańska
- Department of Milk Technology and Hydrocolloids, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;
| | - Siemowit Muszyński
- Department of Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland;
| | - Igor Tomasevic
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
| | - Bartosz G. Sołowiej
- Department of Milk Technology and Hydrocolloids, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;
- Correspondence: ; Tel.: +48-81-462-33-50
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Jayawardena R, Swarnamali H, Ranasinghe P, Misra A. Health effects of coconut oil: Summary of evidence from systematic reviews and meta-analysis of interventional studies. Diabetes Metab Syndr 2021; 15:549-555. [PMID: 33689936 DOI: 10.1016/j.dsx.2021.02.032] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Accepted: 02/25/2021] [Indexed: 12/29/2022]
Abstract
BACKGROUND AND AIMS Systemic review (SR) and meta-analysis (MA) of interventional studies are considered as the highest level of evidence for clinical decision making. Therefore, we systematically summarized all high-quality evidence on the usage of coconut oil for health-related benefits from SRs and MA. METHODS PubMed®, Web of science®, SciVerse Scopus®, and EMBASE® databases were systematically searched to select SRs and SRs with MA of interventional studies reporting health-related clinical outcomes of coconut oil. Similar studies were grouped based on their respective clinical areas. A methodological quality appraisal was conducted for all included SRs and SRs with MA using the Critical Appraisal Checklist for Systematic Reviews. RESULTS A total of seven papers were selected for inclusion in this review, consisting of three MA and one SR on cardio-metabolic health, one SR on oral health, and one SR and one MA each on skin health. Coconut oil significantly increases serum total cholesterol, low-density- and high-density- lipoprotein cholesterol levels compared to poly- and mono-unsaturated oils. Limited studies showed that topical use of coconut oil helps in the prevention and treatment of atopic dermatitis and oil pulling for the prevention of dental caries. All four studies on cardiometabolic health and the SR on oral health had a high score in the quality assessment, SR with MA on skin health fulfilled high-quality scoring whereas the SR on the same topic had a low-quality scoring. CONCLUSIONS In summary, consistent and strong evidence shows that coconut oil has an adverse effect on the lipids parameters associated with cardio-metabolic health, with limited studies to conclude the effects of atopic dermatitis and oil pulling.
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Affiliation(s)
- Ranil Jayawardena
- Department of Physiology, Faculty of Medicine, University of Colombo, Colombo, Sri Lanka; Institute of Health and Biomedical Innovation, Queensland University of Technology, Brisbane, Queensland, Australia.
| | - Hasinthi Swarnamali
- Health and Wellness Unit, Faculty of Medicine, University of Colombo, Colombo, Sri Lanka
| | - Priyanga Ranasinghe
- Department of Pharmacology, Faculty of Medicine, University of Colombo, Colombo, Sri Lanka
| | - Anoop Misra
- Fortis-C-DOC Centre of Excellence for Diabetes, Metabolic Diseases and Endocrinology, Chirag Enclave, New Delhi, India
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