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Wang F, Lin K, Shen Q, Liu D, Xiao G, Ma L. Metabolomic analysis reveals the effect of ultrasonic-microwave pretreatment on flavonoids in tribute Citrus powder. Food Chem 2024; 448:139125. [PMID: 38537547 DOI: 10.1016/j.foodchem.2024.139125] [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: 12/24/2023] [Revised: 03/19/2024] [Accepted: 03/21/2024] [Indexed: 04/24/2024]
Abstract
In this study, the ultrasonic-microwave pretreatment was defined as a processing technology in the production of tribute citrus powder, and it could increase the flavonoid compounds in the processing fruit powder. A total of 183 upregulated metabolites and 280 downregulated metabolites were obtained by non-targeted metabolomics, and the differential metabolites was mainly involved in the pathways of flavonoid biosynthesis, flavone and flavonol biosynthesis. A total of 8 flavonoid differential metabolites were obtained including 5 upregulated metabolites (6"-O-acetylglycitin, scutellarin, isosakuranin, rutin, and robinin), and 3 downregulated metabolites (astragalin, luteolin, and (-)-catechin gallate) by flavonoids-targeted metabolomics. The 8 flavonoid differential metabolites participated in the flavonoid biosynthesis pathways, flavone and flavonol biosynthesis pathways, and isoflavonoid biosynthesis pathways. The results provide a reference for further understanding the relationship between food processing and food components, and also lay a basis for the development of food targeted-processing technologies.
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Affiliation(s)
- Feng Wang
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China
| | - Kewei Lin
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China
| | - Qiaomei Shen
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China
| | - Dongjie Liu
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China
| | - Gengsheng Xiao
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China; Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Lukai Ma
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China.
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2
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García-Valladares O, Lucho-Gómez AM, Montiel-Baltazar EA, Castañeda-Vázquez M, Ortiz-Sánchez CA, Castillo-Téllez B, Luna-Solano G, Domínguez-Niño A. Effect of Modified Solar Dryers on Colorimetric and Physicochemical Properties of Pumpkin Flower (Cucurbita maxima). PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:139-145. [PMID: 36370292 DOI: 10.1007/s11130-022-01032-8] [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] [Accepted: 11/04/2022] [Indexed: 06/16/2023]
Abstract
This study aimed to evaluate the solar dryers' cover material effects on the colorimetric and physicochemical properties of pumpkin flowers (Cucurbita maxima). A direct cabinet solar dryer was designed using three cover types: polycarbonate, polyethylene, and aluminum with selective surface (titanium oxide coating). A unifactorial experimental design with three levels was adopted. Pumpkin flower stability was assured by reducing the initial moisture content (95.22%) and water activity (0.989) to 3.15% and 0.276 in the polycarbonate dryer, to 3.03% and 0.279 in the selective surface dryer, and 5.19% and 0.364 in the polyethylene dryer. The drying kinetics showed that the drying time needed to achieve the moisture equilibrium was 480, 540, and 720 min in the respective dryers, depending on the ambient conditions. The initial pumpkin flower hue angle was 76.52°; however, this value decreased to 74.81, 69.52, and 70.23° in the dryers with polycarbonate, polyethylene, and the selective surface respectively; this behavior indicates a pumpkin flower tendency to orange color. The dryer with the selective surface obtained the best properties in pumpkin flowers. The pumpkin flower showed an initial total soluble solid of 1.5°Brix increased to 30°Brix in the polycarbonate and polyethylene dryers and 39°Brix in the selective dryer. The titanium oxide dryer observed an increment in ascorbic acid content from 3.5 to 8.806 mg/100 g, whereas 6.45 and 5.87 mg/100 g in the polycarbonate and polyethylene dryer, respectively.
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Affiliation(s)
- Octavio García-Valladares
- Departamento de Sistemas Energéticos, Instituto de Energías Renovables-UNAM, Temixco, Morelos, México
| | - Ana María Lucho-Gómez
- Departamento de Sistemas Energéticos, Instituto de Energías Renovables-UNAM, Temixco, Morelos, México
| | | | - Marian Castañeda-Vázquez
- Departamento de Sistemas Energéticos, Instituto de Energías Renovables-UNAM, Temixco, Morelos, México
| | | | - Beatriz Castillo-Téllez
- Departamento de Agua Y Energía, Centro Universitario de Tonalá, Universidad de Guadalajara, Tonalá, Jalisco, México.
| | - Guadalupe Luna-Solano
- División de Estudios de Posgrado E Investigación, Instituto Tecnológico de Orizaba, Orizaba, Veracruz, México
| | - Alfredo Domínguez-Niño
- Departamento de Sistemas Energéticos, Instituto de Energías Renovables-UNAM, Temixco, Morelos, México.
- Dirección Adjunta de Desarrollo Científico, Consejo Nacional de Ciencia Y Tecnología-Cátedra CONACYT, Mexico City, Mexico.
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3
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Gong H, Wang T, Hua Y, Wang WD, Shi C, Xu HX, Li LL, Zhang DP, Sun YE, Yu NN. Garlic varieties and drying methods affected the physical properties, bioactive compounds and antioxidant capacity of dried garlic powder. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2093400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Hao Gong
- College of Food Engineering, Xuzhou University of Technology, Xuzhou, China
| | - Tao Wang
- Department of Chemistry Engineering, Xuzhou College of Industrial Technology, Xuzhou, China
| | - Yu Hua
- College of Food Engineering, Xuzhou University of Technology, Xuzhou, China
| | - Wei-Dong Wang
- College of Food Engineering, Xuzhou University of Technology, Xuzhou, China
| | - Cong Shi
- College of Food Engineering, Xuzhou University of Technology, Xuzhou, China
| | - Hai-Xu Xu
- College of Food Engineering, Xuzhou University of Technology, Xuzhou, China
| | - Lu-Lu Li
- College of Food Engineering, Xuzhou University of Technology, Xuzhou, China
| | - Dan-Ping Zhang
- College of Food Engineering, Xuzhou University of Technology, Xuzhou, China
| | | | - Nan-Nan Yu
- College of Food Engineering, Xuzhou University of Technology, Xuzhou, China
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4
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Thakur M, Modi VK. Biocolorants in food: Sources, extraction, applications and future prospects. Crit Rev Food Sci Nutr 2022; 64:4674-4713. [PMID: 36503345 DOI: 10.1080/10408398.2022.2144997] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Color of a food is one of the major factors influencing its acceptance by consumers. At presently synthetic dyes are the most commonly used food colorant in food industry by providing more esthetically appearance and as a means to quality control. However, the growing concern about health and environmental due to associated toxicity with synthetic food colorants has accelerated the global efforts to replace them with safer and healthy food colorants obtained from natural resources (plants, microorganisms, and animals). Further, many of these biocolorants not only provide myriad of colors to the food but also exert biological properties, thus they can be used as nutraceuticals in foods and beverages. In order to understand the importance of nature-derived pigments as food colorants, this review provides a thorough discussion on the natural origin of food colorants. Following this, different extraction methods for isolating biocolorants from plants and microbes were also discussed. Many of these biocolorants not only provide color, but also have many health promoting properties, for this reason their physicochemical and biological properties were also reviewed. Finally, current trends on the use of biocolorants in foods, and the challenges faced by the biocolorants in their effective utilization by food industry and possible solutions to these challenges were discussed.
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Affiliation(s)
- Monika Thakur
- Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India
| | - V K Modi
- Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India
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5
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The Effects of Drying Techniques on Phytochemical Contents and Biological Activities on Selected Bamboo Leaves. Molecules 2022; 27:molecules27196458. [PMID: 36234995 PMCID: PMC9571890 DOI: 10.3390/molecules27196458] [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: 08/26/2022] [Revised: 09/20/2022] [Accepted: 09/24/2022] [Indexed: 11/07/2022] Open
Abstract
The therapeutic potential of bamboos has acquired global attention. Nonetheless, the biological activities of the plants are rarely considered due to limited available references in Sabah, Malaysia. Furthermore, the drying technique could significantly affect the retention and degradation of nutrients in bamboos. Consequently, the current study investigated five drying methods, namely, sun, shade, microwave, oven, and freeze-drying, of the leaves of six bamboo species, Bambusa multiplex, Bambusa tuldoides, Bambusa vulgaris, Dinochloa sublaevigata, Gigantochloa levis, and Schizostachyum brachycladum. The infused bamboo leaves extracts were analysed for their total phenolic content (TPC) and total flavonoid content (TFC). The antioxidant activities of the samples were determined via the 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assays, whereas their toxicities were evaluated through the brine shrimp lethality assay (BSLA). The chemical constituents of the samples were determined using liquid chromatography−tandem mass spectrometry (LC-MS/MS). The freeze-drying method exhibited the highest phytochemical contents and antioxidant activity yield, excluding the B. vulgaris sample, in which the microwave-dried sample recorded the most antioxidant and phytochemical levels. The TPC and TFC results were within the 2.69 ± 0.01−12.59 ± 0.09 mg gallic acid equivalent (GAE)/g and 0.77 ± 0.01−2.12 ± 0.01 mg quercetin equivalent (QE)/g ranges, respectively. The DPPH and ABTS IC50 (half-maximal inhibitory concentration) were 2.92 ± 0.01−4.73 ± 0.02 and 1.89−0.01 to 3.47 ± 0.00 µg/mL, respectively, indicating high radical scavenging activities. The FRAP values differed significantly between the drying methods, within the 6.40 ± 0.12−36.65 ± 0.09 mg Trolox equivalent (TE)/g range. The phytochemical contents and antioxidant capacities exhibited a moderate correlation, revealing that the TPC and TFC were slightly responsible for the antioxidant activities. The toxicity assessment of the bamboo extracts in the current study demonstrated no toxicity against the BSLA based on the LC50 (lethal concentration 50) analysis at >1000 µg/mL. LC-MS analysis showed that alkaloid and pharmaceutical compounds influence antioxidant activities, as found in previous studies. The acquired information might aid in the development of bamboo leaves as functional food items, such as bamboo tea. They could also be investigated for their medicinal ingredients that can be used in the discovery of potential drugs.
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6
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Jiamjariyatam R, Samosorn S, Dolsophon K, Tantayotai P, Lorliam W, Krajangsang S. Effects of drying processes on the quality of coffee pulp. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Rossaporn Jiamjariyatam
- Department of Chemistry, Faculty of Science Srinakharinwirot University 114 Sukhumvit 23 Bangkok 10110 Thailand
| | - Siritron Samosorn
- Department of Chemistry, Faculty of Science Srinakharinwirot University 114 Sukhumvit 23 Bangkok 10110 Thailand
| | - Kulvadee Dolsophon
- Department of Chemistry, Faculty of Science Srinakharinwirot University 114 Sukhumvit 23 Bangkok 10110 Thailand
| | - Prapakorn Tantayotai
- Department of Microbiology, Faculty of Science Srinakharinwirot University 114 Sukhumvit 23 Bangkok 10110 Thailand
| | - Wanlapa Lorliam
- Department of Microbiology, Faculty of Science Srinakharinwirot University 114 Sukhumvit 23 Bangkok 10110 Thailand
| | - Sukhumaporn Krajangsang
- Department of Microbiology, Faculty of Science Srinakharinwirot University 114 Sukhumvit 23 Bangkok 10110 Thailand
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7
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Mary Leema JT, Persia Jothy T, Dharani G. Rapid green microwave assisted extraction of lutein from Chlorella sorokiniana (NIOT-2) - Process optimization. Food Chem 2022; 372:131151. [PMID: 34601422 DOI: 10.1016/j.foodchem.2021.131151] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Revised: 09/11/2021] [Accepted: 09/13/2021] [Indexed: 12/18/2022]
Abstract
Chloropycean microalgae are looked up as a prospective alternate source for the production of xanthophyll carotenoid lutein. Despite, the market significance and multitude of nutraceutical applications of lutein commercial production from microalgae still remains a challenge due to the prohibitive downstream cost. This necessitates innovative less energy intensive, high lutein yielding green processes. The present work presents a comprehensive study on the rapid green microwave assisted extraction (MAE) of lutein from marine chlorophycean microalgae Chlorella sorokiniana (NIOT-2). The process parameters of microwave assisted alkali pre-treatment like exposure time (ET), alkali concentration (AC) and solid (biomass): liquid (aqueous Potassium hydroxide-KOH) ratio (S: L ratio) were optimized using single factor and response surface method (RSM) experiments. The optimized conditions for microwave assisted alkali pre-treatment (ET:1.47 min; AC: 8.16 M KOH and S:L ratio of 36.8:1 (mg/mL) augmented the lutein yield (20.69 ± 1.2 mg/g) 3.26 fold when compared to conventional extraction (6.35 ± 0.44 mg/g). Lutein extracted using optimized MAE conditions was purified and characterized. Visualization of the MAE extracted algal biomass using Scanning electron microscope confirmed the effective cell disruption. X-ray diffraction (XRD) analysis of microwave assisted alkali treated biomass (83.85%) revealed a significantly higher crystallinity index when compared to untreated control (17.28%). MAE pre-treatment can thus be propounded as a suitable process for lutein extraction from marine microalgae due to its amalgamated rapidity, homogenous heating, less energy intensiveness and high extraction yield.
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Affiliation(s)
- J T Mary Leema
- Marine Biotechnology Division, National Institute of Ocean Technology, (Ministry of Earth Sciences, Government of India), Velachery - Tambaram Main Road, Pallikaranai, Chennai 600 100, Tamil Nadu, India.
| | - T Persia Jothy
- Marine Biotechnology Division, National Institute of Ocean Technology, (Ministry of Earth Sciences, Government of India), Velachery - Tambaram Main Road, Pallikaranai, Chennai 600 100, Tamil Nadu, India
| | - G Dharani
- Marine Biotechnology Division, National Institute of Ocean Technology, (Ministry of Earth Sciences, Government of India), Velachery - Tambaram Main Road, Pallikaranai, Chennai 600 100, Tamil Nadu, India.
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8
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Schmiedeskamp A, Schreiner M, Baldermann S. Impact of Cultivar Selection and Thermal Processing by Air Drying, Air Frying, and Deep Frying on the Carotenoid Content and Stability and Antioxidant Capacity in Carrots ( Daucus carota L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:1629-1639. [PMID: 35090124 DOI: 10.1021/acs.jafc.1c05718] [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: 06/14/2023]
Abstract
Epidemiological data suggest that consuming diets rich in carotenoids can reduce the risk of developing several non-communicable diseases. Thus, we investigated the extent to which carotenoid contents of foods can be increased by the choice of food matrices with naturally high carotenoid contents and thermal processing methods that maintain their stability. For this purpose, carotenoids of 15 carrot (Daucus carota L.) cultivars of different colors were assessed with UHPLC-DAD-ToF-MS. Additionally, the processing effects of air drying, air frying, and deep frying on carotenoid stability were applied. Cultivar selection accounted for up to 12.9-fold differences in total carotenoid content in differently colored carrots and a 2.2-fold difference between orange carrot cultivars. Air frying for 18 and 25 min and deep frying for 10 min led to a significant decrease in total carotenoid contents. TEAC assay of lipophilic extracts showed a correlation between carotenoid content and antioxidant capacity in untreated carrots.
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Affiliation(s)
- Amy Schmiedeskamp
- Leibniz Institute of Vegetable and Ornamental Crops, Theodor-Echtermeyer-Weg 1, 14979 Grossbeeren, Germany
- NutriAct─Competence Cluster Nutrition Research Berlin-Potsdam, 14558 Nuthetal, Germany
- University of Potsdam, Institute of Nutritional Science, Department of Food Chemistry, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany
| | - Monika Schreiner
- Leibniz Institute of Vegetable and Ornamental Crops, Theodor-Echtermeyer-Weg 1, 14979 Grossbeeren, Germany
- NutriAct─Competence Cluster Nutrition Research Berlin-Potsdam, 14558 Nuthetal, Germany
| | - Susanne Baldermann
- Leibniz Institute of Vegetable and Ornamental Crops, Theodor-Echtermeyer-Weg 1, 14979 Grossbeeren, Germany
- NutriAct─Competence Cluster Nutrition Research Berlin-Potsdam, 14558 Nuthetal, Germany
- University of Bayreuth, Faculty of Life Sciences: Food, Nutrition and Health, Food Metabolome, Fritz-Hornschuch-Straße 13, 95326 Kulmbach, Germany
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9
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Onwude DI, Iranshahi K, Rubinetti D, Schudel S, Schemminger J, Martynenko A, Defraeye T. How much do process parameters affect the residual quality attributes of dried fruits and vegetables for convective drying? FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2021.11.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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10
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Hu L, Wang C, Guo X, Chen D, Zhou W, Chen X, Zhang Q. Flavonoid Levels and Antioxidant Capacity of Mulberry Leaves: Effects of Growth Period and Drying Methods. FRONTIERS IN PLANT SCIENCE 2021; 12:684974. [PMID: 34421942 PMCID: PMC8371438 DOI: 10.3389/fpls.2021.684974] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Accepted: 06/22/2021] [Indexed: 06/13/2023]
Abstract
In recent years, various mulberry leaf dishes have gradually gained in popularity. The harvesting period of mulberry leaves and the preparation of dried samples are critical for the retention of flavonoid content and activity. In this study, changes in flavonoid levels in mulberry leaves during their growth period (3-6 months), and the effects of four different drying methods [sun drying (SD), air drying (AD), oven drying (OD), and freeze drying (FD)] on flavonoid accumulation and antioxidant capacity were determined. The results showed that mulberry leaves grown for 6 months had higher levels of flavonoids, and different drying methods could significantly affect the flavonoid levels and antioxidant capacity of the leaves. Air drying and FD were the best methods in terms of retaining the antioxidant activity of flavonoids, although AD had lower operating costs than FD in the production process. Therefore, to obtain a high flavonoid content and maximum antioxidant activity, AD is recommended for mulberry leaves.
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Affiliation(s)
- Lei Hu
- College of Forestry and Landscape Architecture, Guangdong Province Research Center of Woody Forage Engineering Technology, South China Agricultural University, Guangzhou, China
| | - Cheng Wang
- College of Forestry and Landscape Architecture, Guangdong Province Research Center of Woody Forage Engineering Technology, South China Agricultural University, Guangzhou, China
| | - Xiang Guo
- College of Forestry and Landscape Architecture, Guangdong Province Research Center of Woody Forage Engineering Technology, South China Agricultural University, Guangzhou, China
| | - Dekui Chen
- College of Forestry and Landscape Architecture, Guangdong Province Research Center of Woody Forage Engineering Technology, South China Agricultural University, Guangzhou, China
| | - Wei Zhou
- Guangdong Research and Development Center of Modern Agriculture (Woody Forage) Industrial Technology, South China Agricultural University, Guangzhou, China
| | - Xiaoyang Chen
- Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, South China Agricultural University, Guangzhou, China
| | - Qing Zhang
- College of Forestry and Landscape Architecture, Guangdong Province Research Center of Woody Forage Engineering Technology, South China Agricultural University, Guangzhou, China
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Şensu E, Kasapoğlu KN, Gültekin-Özgüven M, Demircan E, Arslaner A, Özçelik B. Orange, red and purple barberries: Effect of in-vitro digestion on antioxidants and ACE inhibitors. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110820] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Shuen GW, Yi LY, Ying TS, Von GCY, Yusof YAB, Phing PL. Effects of drying methods on the physicochemical properties and antioxidant capacity of Kuini powder. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.08620] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Abstract Kuini powders were obtained through spray-drying, freeze-drying, vacuum oven drying and convection oven drying. Colour, water activity (Aw), moisture content, hygroscopicity, wettability, flowability, degree of caking, water solubility index (WSI), total colour change, total phenolic content and total carotenoid content of Kuini powders were determined and compared. Convection oven drying resulted in the highest yield (46.97%), moisture content (4.91%), Aw (0.55) and WSI (74.33%) among all the drying methods. However, convection oven-dried Kuini powder had the lowest hygroscopicity and wettability, which were 18.66% and 12.04 s, respectively. Spray drying resulted in poor hygroscopicity (22.41%), degree of caking (22.16%), wettability (275s), WSI (45.67%) and higher colour change (59.81). Least total colour change (19.05) and higher yellowness (57.31) were observed in freeze-drying. In addition, freeze-dried Kuini powder had the highest total phenolic content (24.76 mg/100 g) and total carotenoid content (1.61 mg/100 g). Drying temperature had a negative and significant correlation with the retention of color pigments and antioxidant content. The physicochemical properties and antioxidant content of freeze-dried Kuini powder were preferred over spray-dried, vacuum oven-dried and convection oven-dried powders. Hence, freeze-drying offers potential application in the food products.
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Affiliation(s)
| | - Lew Yan Yi
- University Kuala Lumpur Campus, Malaysia
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13
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Bozkir H, Tekgül Y, Erten ES. Effects of tray drying, vacuum infrared drying, and vacuum microwave drying techniques on quality characteristics and aroma profile of orange peels. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13611] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hamza Bozkir
- Food Processing Department, Pamukova Vocational School Sakarya University of Applied Sciences Sakarya Turkey
| | - Yeliz Tekgül
- Food Processing Department, Kösk Vocational School Aydın Adnan Menderes University Aydın Turkey
| | - Edibe Seda Erten
- Faculty of Engineering, Department of Food Engineering Aydın Adnan Menderes University Aydın Turkey
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14
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Magangana TP, Makunga NP, Fawole OA, Opara UL. Processing Factors Affecting the Phytochemical and Nutritional Properties of Pomegranate ( Punica granatum L.) Peel Waste: A Review. Molecules 2020; 25:E4690. [PMID: 33066412 PMCID: PMC7587354 DOI: 10.3390/molecules25204690] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 10/04/2020] [Accepted: 10/07/2020] [Indexed: 01/09/2023] Open
Abstract
Pomegranate peel has substantial amounts of phenolic compounds, such as hydrolysable tannins (punicalin, punicalagin, ellagic acid, and gallic acid), flavonoids (anthocyanins and catechins), and nutrients, which are responsible for its biological activity. However, during processing, the level of peel compounds can be significantly altered depending on the peel processing technique used, for example, ranging from 38.6 to 50.3 mg/g for punicalagins. This review focuses on the influence of postharvest processing factors on the pharmacological, phytochemical, and nutritional properties of pomegranate (Punica granatum L.) peel. Various peel drying strategies (sun drying, microwave drying, vacuum drying, and oven drying) and different extraction protocols (solvent, super-critical fluid, ultrasound-assisted, microwave-assisted, and pressurized liquid extractions) that are used to recover phytochemical compounds of the pomegranate peel are described. A total phenolic content of 40.8 mg gallic acid equivalent (GAE)/g DM was recorded when sun drying was used, but the recovery of the total phenolic content was higher at 264.3 mg TAE/g when pressurised liquid extraction was performed. However, pressurised liquid extraction is costly due to the high initial investment costs and the limited possibility of carrying out selective extractions of organic compounds from complex peel samples. The effects of these methods on the phytochemical profiles of pomegranate peel extracts are also influenced by the cultivar and conditions used, making it difficult to determine best practice. For example, oven drying at 60 °C resulted in higher levels of punicalin of 888.04 mg CE/kg DM compared to those obtained 40 °C of 768.11 mg CE/kg DM for the Wonderful cultivar. Processes that are easy to set up, cost-effective, and do not compromise the quality and safety aspects of the peel are, thus, more desirable. From the literature survey, we identified a lack of studies testing pretreatment protocols that may result in a lower loss of the valuable biological compounds of pomegranate peels to allow for full exploitation of their health-promoting properties in potentially new value-added products.
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Affiliation(s)
- Tandokazi Pamela Magangana
- Department of Botany and Zoology, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (T.P.M.); (N.P.M.)
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Nokwanda Pearl Makunga
- Department of Botany and Zoology, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (T.P.M.); (N.P.M.)
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa;
| | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
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15
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Ultrasound-Assisted Extraction of GAC Peel: An Optimization of Extraction Conditions for Recovering Carotenoids and Antioxidant Capacity. Processes (Basel) 2019. [DOI: 10.3390/pr8010008] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023] Open
Abstract
The peel of Gac fruit (Momordica cochinchinensis Spreng.), which is considered as waste of Gac processing, has been found to possess high levels of carotenoids and other antioxidants. This study aimed at determining the optimal conditions of an ultrasound-assisted extraction for recovering carotenoids and antioxidant capacity from Gac peel. A response surface methodology using the Box–Behnken design was employed to investigate the impact of extraction time, temperature and ultrasonic power on the recovery of total carotenoid and antioxidant capacity. The results showed that an extraction time of 76 min, temperature of 50 °C and ultrasonic power of 250 W were the optimal conditions for the extraction. The experimental carotenoid yield and antioxidant capacity obtained under the optimal extraction conditions were validated as 269 mg/100 g DW (dry weight) and 822 µM TE (Trolox equivalent)/100 g DW, respectively. These values were not significantly different from the values predicted by the models. The HPLC analysis for carotenoid composition showed that β-carotene, lycopene and lutein were the principal carotenoids of the extract, which constitute 86% of the total carotenoid content. Based on the obtained results, the ultrasound-assisted extraction using ethyl acetate under the above optimal conditions is suggested for the simultaneous recovery of carotenoids and antioxidant capacity from Gac peel.
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16
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Wood J, Koutsos E, Kendall CJ, Minter LJ, Tollefson TN, Heugten KAV. Analyses of African elephant (Loxodonta africana) diet with various browse and pellet inclusion levels. Zoo Biol 2019; 39:37-50. [PMID: 31710122 DOI: 10.1002/zoo.21522] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2018] [Revised: 10/16/2019] [Accepted: 10/29/2019] [Indexed: 11/11/2022]
Abstract
To more closely simulate the diet of free-ranging elephants, the diet of six (2.4) African elephants (Loxodonta africana) was altered to include more browse and less pelleted complete feed (5% total diet). Dietary proximate compounds, minerals, vitamins A (and carotenoids), D and E, and fatty acids were analyzed on pelleted diet items and forages including hay, grass, and browse. A total of 42 browse species were offered over 1 year with an average total diet inclusion of 5.2% (dry matter basis) per day. Dietary Na and Se were low while Fe and Mn were high compared to published intake levels for elephants. Analyzed nutrients within browse varied widely among seasons and species. Ingredient analyses were used to create predicted elephant nutrient intake for (a) the current diet, (b) a diet excluding pellets, and (c) a diet excluding pellets and providing browse at doubled levels. Formulated diets excluding pellets had lower mineral levels than the current diet and doubled browse did not alter mineral inclusions of concern. This study provides seasonal data on the nutrient levels of Southeastern browse species important for various pachyderm and herbivorous species. Predicted nutrient intake with new diet scenarios does not support the exclusion of pellets in the diets of African elephants without greater browse quantity availability, strict diet management, or additional supplements.
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Affiliation(s)
- Jordan Wood
- Department of Animal Science, NC State University, Raleigh, North Carolina
| | | | | | | | - Troy N Tollefson
- Mazuri® Exotic Animal Nutrition, PMI Nutrition, Land O'Lakes, Inc., St. Louis, Missouri
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17
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Wu XF, Zhang M, Li Z. Influence of infrared drying on the drying kinetics, bioactive compounds and flavor of Cordyceps militaris. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.108] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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18
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Lan HY, Zhao B, Shen YL, Li XQ, Wang SJ, Zhang LJ, Zhang H. Phytochemistry, Pharmacological Activities, Toxicity and Clinical Application of Momordica cochinchinensis. Curr Pharm Des 2019; 25:715-728. [PMID: 30931848 DOI: 10.2174/1381612825666190329123436] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Accepted: 03/25/2019] [Indexed: 12/14/2022]
Abstract
Momordica cochinchinensis (Lour.) Spreng (M. cochinchinensis) is a deciduous vine that grows in Southeast Asia. It is known as gac in Vietnam and as Red Melon in English. Gac is reputed to be extremely benificial for health and has been widely used as food and folk medicine in Southeast Asia. In China, the seed of M. cochinchinensis (Chinese name: Mu biezi) is used as traditional Chinese medicine (TCM) for the treatment of various diseases. More than 60 chemical constituents have been isolated from M. cochinchinensis. Modern pharmacological studies and clinical practice demonstrate that some chemical constituents of M. cochinchinensis possess wide pharmacological activities, such as anti-tumor, anti-oxidation, anti-inflammatory, etc. This paper reviews the phytochemistry, pharmacological activities, toxicity, and clinical application of M. cochinchinensis, aiming to bring new insights into further research and application of this ancient herb.
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Affiliation(s)
- Hai-Yue Lan
- Central Laboratory, Seventh People's Hospital, Shanghai University of Traditional Chinese Medicine, Shanghai 200062, China.,Institute of Interdisciplinary Medical Sciences, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
| | - Bin Zhao
- Department of General Surgery, Seventh People's Hospital, Shanghai University of Traditional Chinese Medicine, Shanghai 200062, China
| | - Yu-Li Shen
- Central Laboratory, Seventh People's Hospital, Shanghai University of Traditional Chinese Medicine, Shanghai 200062, China.,Institute of Interdisciplinary Medical Sciences, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
| | - Xiao-Qin Li
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Su-Juan Wang
- Department of Drug Preparation, Hospital of TCM and Hui Nationality Medicine, Ningxia Medical University, Wuzhong, China
| | - Li-Jun Zhang
- Central Laboratory, Seventh People's Hospital, Shanghai University of Traditional Chinese Medicine, Shanghai 200062, China.,Institute of Interdisciplinary Medical Sciences, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
| | - Hong Zhang
- Central Laboratory, Seventh People's Hospital, Shanghai University of Traditional Chinese Medicine, Shanghai 200062, China.,Institute of Interdisciplinary Medical Sciences, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
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19
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Gouws CA, D’Cunha NM, Georgousopoulou EN, Mellor DD, Naumovski N. The effect of different drying techniques on phytochemical content and in vitro antioxidant properties of Australian‐grown prickly pears (
Opuntia ficus indica
). J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13900] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Caroline A. Gouws
- Faculty of Health, Discipline of Nutrition and Dietetics University of Canberra Canberra Australia
- Collaborative Research in Bioactives and Biomarkers (CRIBB) group University of Canberra Canberra Australia
| | - Nathan M. D’Cunha
- Faculty of Health, Discipline of Nutrition and Dietetics University of Canberra Canberra Australia
- Collaborative Research in Bioactives and Biomarkers (CRIBB) group University of Canberra Canberra Australia
| | - Ekavi N. Georgousopoulou
- Faculty of Health, Discipline of Nutrition and Dietetics University of Canberra Canberra Australia
- Collaborative Research in Bioactives and Biomarkers (CRIBB) group University of Canberra Canberra Australia
- Faculty of Health Science and Education, Department of Nutrition‐Dietetics Harokopio University Athens Greece
| | - Duane D. Mellor
- Faculty of Health, Discipline of Nutrition and Dietetics University of Canberra Canberra Australia
- Collaborative Research in Bioactives and Biomarkers (CRIBB) group University of Canberra Canberra Australia
- Faculty of Health and Life Sciences, School of Life Sciences Coventry University Coventry UK
| | - Nenad Naumovski
- Faculty of Health, Discipline of Nutrition and Dietetics University of Canberra Canberra Australia
- Collaborative Research in Bioactives and Biomarkers (CRIBB) group University of Canberra Canberra Australia
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20
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Chuyen HV, Roach PD, Golding JB, Parks SE, Nguyen MH. Encapsulation of carotenoid-rich oil from Gac peel: Optimisation of the encapsulating process using a spray drier and the storage stability of encapsulated powder. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2018.12.012] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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21
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Lizárraga-Velázquez CE, Hernández C, González-Aguilar GA, Heredia JB. Effect of hydrophilic and lipophilic antioxidants from mango peel (Mangifera indica L. cv. Ataulfo) on lipid peroxidation in fish oil. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1513425] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
| | - Crisantema Hernández
- Department of Aquaculture and Environmental Management, Food Research and Development Center A.C, Mazatlán, México
| | | | - José Basilio Heredia
- Department of Agricultural Technology of Tropical and Subtropical Products, Food Research and Development Center A.C, Culiacán, México
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22
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Zhang C, Liu D, Gao H. Kinetics, physicochemical properties, and antioxidant activities of Angelica keiskei processed under four drying conditions. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.054] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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23
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Chuyen HV, Nguyen MH, Roach PD, Golding JB, Parks SE. Microwave-assisted extraction and ultrasound-assisted extraction for recovering carotenoids from Gac peel and their effects on antioxidant capacity of the extracts. Food Sci Nutr 2017; 6:189-196. [PMID: 29387378 PMCID: PMC5778220 DOI: 10.1002/fsn3.546] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2017] [Revised: 10/09/2017] [Accepted: 10/12/2017] [Indexed: 11/28/2022] Open
Abstract
The peel of Gac fruit (Momordica cochinchinensis Spreng.) contains high levels of bioactive compounds, especially carotenoids which possess significant antioxidant capacities. However, the peel of Gac is regarded as a waste from the production of carotenoid‐rich oil from Gac fruit. In this study, carotenoids of Gac peel were extracted by microwave‐assisted extraction (MAE) and ultrasound‐assisted extraction (UAE) using ethyl acetate as extraction solvent. The effect of extraction time and different levels of microwave and ultrasonic powers on the yield of total carotenoid and antioxidant capacity of the extracts were investigated. The results showed that an extraction at 120 W for 25 min and an extraction at 200 W for 80 min were the most effective for MAE and UAE of the Gac peel samples, respectively. The maximum carotenoid and antioxidant capacity yields of UAE were significantly higher than those of the MAE. The antioxidant capacity of extract obtained by the UAE was also significantly higher that of the conventional extraction using the same ratio of solvent to material. The results showed that both MAE and UAE could be used to reduce the extraction time significantly in comparison with conventional extraction of Gac peel while still obtained good extraction efficiencies. Thus, MAE and UAE are recommended for the improvement of carotenoid and antioxidant capacity extraction from Gac peel.
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Affiliation(s)
- Hoang V Chuyen
- School of Environmental and Life Sciences University of Newcastle Ourimbah NSW Australia.,Faculty of Agriculture and Forestry Tay Nguyen University Buon Ma Thuot Daklak, Vietnam
| | - Minh H Nguyen
- School of Environmental and Life Sciences University of Newcastle Ourimbah NSW Australia.,School of Science and Health Western Sydney University Penrith NSW Australia
| | - Paul D Roach
- School of Environmental and Life Sciences University of Newcastle Ourimbah NSW Australia
| | - John B Golding
- School of Environmental and Life Sciences University of Newcastle Ourimbah NSW Australia.,NSW Department of Primary Industries Ourimbah NSW Australia
| | - Sophie E Parks
- School of Environmental and Life Sciences University of Newcastle Ourimbah NSW Australia.,NSW Department of Primary Industries Ourimbah NSW Australia
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24
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Chuyen HV, Roach PD, Golding JB, Parks SE, Nguyen MH. Optimisation of extraction conditions for recovering carotenoids and antioxidant capacity from Gac peel using response surface methodology. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13361] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hoang V. Chuyen
- School of Environmental and Life Sciences; University of Newcastle; Ourimbah NSW 2258 Australia
- Faculty of Agriculture and Forestry; Tay Nguyen University; 567 Le Duan Street Buon Ma Thuot Daklak Vietnam
| | - Paul D. Roach
- School of Environmental and Life Sciences; University of Newcastle; Ourimbah NSW 2258 Australia
| | - John B. Golding
- School of Environmental and Life Sciences; University of Newcastle; Ourimbah NSW 2258 Australia
- Department of Primary Industries; Ourimbah NSW 2258 Australia
| | - Sophie E. Parks
- School of Environmental and Life Sciences; University of Newcastle; Ourimbah NSW 2258 Australia
- Department of Primary Industries; Ourimbah NSW 2258 Australia
| | - Minh H. Nguyen
- School of Environmental and Life Sciences; University of Newcastle; Ourimbah NSW 2258 Australia
- School of Science and Health; Western Sydney University; Penrith NSW 2751 Australia
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25
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Chuyen HV, Roach PD, Golding JB, Parks SE, Nguyen MH. Effects of pretreatments and air drying temperatures on the carotenoid composition and antioxidant capacity of dried gac peel. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13226] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hoang V. Chuyen
- Department of Food and Agricultural Products Processing and Preservation, School of Environmental and Life Sciences; University of Newcastle; Ourimbah NSW 2258 Australia
- Faculty of Agriculture and Forestry; Tay Nguyen University, Buon Ma Thuot; Daklak Vietnam NSW
| | - Paul D. Roach
- Department of Food and Agricultural Products Processing and Preservation, School of Environmental and Life Sciences; University of Newcastle; Ourimbah NSW 2258 Australia
| | - John B. Golding
- Department of Food and Agricultural Products Processing and Preservation, School of Environmental and Life Sciences; University of Newcastle; Ourimbah NSW 2258 Australia
- Department of Primary Industries; Ourimbah NSW 2258 Australia
| | - Sophie E. Parks
- Department of Food and Agricultural Products Processing and Preservation, School of Environmental and Life Sciences; University of Newcastle; Ourimbah NSW 2258 Australia
- Department of Primary Industries; Ourimbah NSW 2258 Australia
| | - Minh H. Nguyen
- Department of Food and Agricultural Products Processing and Preservation, School of Environmental and Life Sciences; University of Newcastle; Ourimbah NSW 2258 Australia
- School of Science and Health; Western Sydney University; Penrith NSW 2751 Australia
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