1
|
Moshfegh N, Niakousary M, Hosseini SMH, Mazloomi SM, Abbasi A. Effect of maltodextrin and Persian gum as wall materials and tannic acid as copigment on some properties of encapsulated sour cherry anthocyanin microcapsules. Food Chem 2024; 463:141165. [PMID: 39265407 DOI: 10.1016/j.foodchem.2024.141165] [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: 06/29/2024] [Revised: 08/26/2024] [Accepted: 09/05/2024] [Indexed: 09/14/2024]
Abstract
Due to the instability of anthocyanins, their application as natural colorants is limited. To improve their stability, anthocyanins extracted from sour cherry were copigmented with tannic acid at varying molar ratios. The optimal anthocyanin:copigment molar ratio was determined to be 1:0.25. Subsequently, both non-copigmented and copigmented anthocyanins (using the optimal tannic acid molarity) were spray-dried with either maltodextrin alone (T1 and T2) or a combination of maltodextrin and Persian gum (T3 and T4). The anthocyanin retention in T2 and T4 was approximately 53 % and 38 %, respectively, which were higher than in the non-copigmented samples. All powders demonstrated high encapsulation efficiency (>90.37 %). Stability tests on the anthocyanins conducted over 28 days indicated that light exposure had no effect on the reduction of anthocyanin content when maltodextrin was used. Thus, the copigmentation of anthocyanins with tannic acid, combined with encapsulation in maltodextrin, presents a promising method for producing a stable natural colorant.
Collapse
Affiliation(s)
- Niloofar Moshfegh
- Nutrition Research Center, Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Mehrdad Niakousary
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | | | - Seyed Mohammad Mazloomi
- Nutrition Research Center, Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Azam Abbasi
- Nutrition Research Center, Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran.
| |
Collapse
|
2
|
Assunção Bicca S, Poncet-Legrand C, Roi S, Mekoue J, Doco T, Vernhet A. Exploring the influence of S. cerevisiae mannoproteins on wine astringency and color: Impact of their polysaccharide part. Food Chem 2023; 422:136160. [PMID: 37119599 DOI: 10.1016/j.foodchem.2023.136160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 04/06/2023] [Accepted: 04/11/2023] [Indexed: 05/01/2023]
Abstract
The impact of the polysaccharide moiety of mannoproteins (MPs) on the color and astringency of red wines was studied respectively through spectrophotometry and their impact on tannin interactions with BSA. To this end, MPs with conserved native structures from four different Saccharomyces cerevisiae strains were used: a Wild-Type strain (BY4742, WT) taken as reference, mutants ΔMnn4 (with no mannosyl-phosphorylation) and ΔMnn2 (linear N-glycosylation backbone), and a commercial enological strain. MPs affected tannin-BSA interactions by delaying aggregation kinetics. To achieve it, a well-balanced density/compactness of the polysaccharide moiety of MPs was a key factor. MP-WT and MP-Mnn2 acted as weak copigments and induced a slight increase in the absorbance of Malvidin-3-O-Glucoside. The same MPs also promoted a synergistic effect during the copigmentation of Quercetin-3-O-Glucoside with Malvidin-3-O-Glucoside. The intensity of these hyperchromic effects was related to the accessibility of anthocyanins to negatively charged mannosyl-phosphate groups within the polysaccharide moiety.
Collapse
Affiliation(s)
- Saul Assunção Bicca
- SPO Institut Agro, INRAE, Univ Montpellier, Montpellier, France; Lallemand, SAS, 19 rue des Briquetiers, BP 59, 31702 Blagnac, France.
| | | | - Stéphanie Roi
- SPO Institut Agro, INRAE, Univ Montpellier, Montpellier, France
| | - Julie Mekoue
- Lallemand, SAS, 19 rue des Briquetiers, BP 59, 31702 Blagnac, France.
| | - Thierry Doco
- SPO Institut Agro, INRAE, Univ Montpellier, Montpellier, France.
| | - Aude Vernhet
- SPO Institut Agro, INRAE, Univ Montpellier, Montpellier, France.
| |
Collapse
|
3
|
Lin Y, Li C, Shi L, Wang L. Anthocyanins: Modified New Technologies and Challenges. Foods 2023; 12:foods12071368. [PMID: 37048188 PMCID: PMC10093405 DOI: 10.3390/foods12071368] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 03/05/2023] [Accepted: 03/08/2023] [Indexed: 04/14/2023] Open
Abstract
Anthocyanins are bioactive compounds belonging to the flavonoid class which are commonly applied in foods due to their attractive color and health-promoting benefits. However, the instability of anthocyanins leads to their easy degradation, reduction in bioactivity, and color fading in food processing, which limits their application and causes economic losses. Therefore, the objective of this review is to provide a systematic evaluation of the published research on modified methods of anthocyanin use. Modification technology of anthocyanins mainly includes chemical modification (chemical acylation, enzymatic acylation, and formation of pyran anthocyanidin), co-pigmentation, and physical modification (microencapsulation and preparation of pickering emulsion). Modification technology of anthocyanins can not only increase bioavailability and stability of anthocyanin but also can improve effects of anthocyanin on disease prevention and treatment. We also propose potential challenges and perspectives for diversification of anthocyanin-rich products for food application. Overall, integrated strategies are warranted for improving anthocyanin stabilization and promoting their further application in the food industry, medicine, and other fields.
Collapse
Affiliation(s)
- Yang Lin
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Zhejiang Sci-Tech University Shaoxing Academy of Biomedicine Co., Ltd., Shaoxing 312000, China
- Changshan Agriculture Development Center, Changshan 324200, China
| | - Cong Li
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Lejuan Shi
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Lixia Wang
- Changshan Agriculture Development Center, Changshan 324200, China
| |
Collapse
|
4
|
Díaz N, Aqueveque PM, Vallejos-Almirall A, Radrigán R, Zúñiga-López MC, Folch-Cano C. Antioxidant Compound Adsorption in Polyvinylpolypyrrolidone from Chilean Carménère, Cabernet Sauvignon, and Merlot Grape Pomaces as Potential By-Products. Antioxidants (Basel) 2022; 11:antiox11102017. [PMID: 36290740 PMCID: PMC9598612 DOI: 10.3390/antiox11102017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 10/06/2022] [Accepted: 10/08/2022] [Indexed: 11/25/2022] Open
Abstract
Grape pomace (GP) is a by-product resulting from the winemaking process and its potential use as a source of bioactive compounds is well known. The GP bioactive compounds can be retained in the well-known polyvinylpolypyrrolidone (PVPP), industrially used in the clarification and stabilization of wine and other drinks. Thus, the polyphenolic compounds (PC) from the Chilean Carménère, Cabernet Sauvignon, and Merlot GP were extracted, and their compositions and antioxidant capacities (ORAC-FL) were determined. In addition, the retention capacity of the PC on PVPP (PC-PVPP) was evaluated. The bioactivities of GP extracts and PC-PVPP were estimated by the agar plate inhibition assay against pathogenic microorganisms. Results showed a high amount of TPC and antioxidant capacity in the three ethanolic GPs extracts. Anthocyanins, flavan-3-ol, and flavonols were the most abundant compounds in the GP extract, with retentions between 70 and 99% on PVPP. The GP extracts showed inhibition activity against B. cereus and P. syringae pv. actinidiae but the GP-PVPP had no antimicrobial activity. The high affinity of the identified PCs from GPs on PVPP polymer could allow the design of new processes and by-products for the food or cosmeceutical industry, promoting a circular economy by reducing and reusing wastes (GPs and PVPP) and organic solvents.
Collapse
Affiliation(s)
- Nelson Díaz
- Departamento de Agroindustrias, Facultad de Ingeniería Agrícola, Universidad de Concepción, Av. Vicente Méndez 595, Chillán 3812120, Chile
| | - Pedro M. Aqueveque
- Departamento de Agroindustrias, Facultad de Ingeniería Agrícola, Universidad de Concepción, Av. Vicente Méndez 595, Chillán 3812120, Chile
| | - Alejandro Vallejos-Almirall
- Grupo Interdisciplinario de Biotecnología Marina (GIBMAR), Centro de Biotecnología, Universidad de Concepción, Edmundo Larenas 64, Concepción 4070386, Chile
| | - Rudi Radrigán
- Centro de Desarrollo Tecnológico Agroindustrial (CDTA), Facultad de Ingeniería Agrícola, Universidad de Concepción, Av. Vicente Méndez 595, Chillán 3812120, Chile
| | - María C. Zúñiga-López
- Departamento de Química Inorgánica y Analítica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Sergio Livingstone 1007, Santiago 8380492, Chile
| | - Christian Folch-Cano
- Departamento de Agroindustrias, Facultad de Ingeniería Agrícola, Universidad de Concepción, Av. Vicente Méndez 595, Chillán 3812120, Chile
- Correspondence: ; Tel.: +56-42-2207578
| |
Collapse
|
5
|
Parekh P, Serra M, Allaw M, Perra M, Marongiu J, Tolle G, Pinna A, Casu MA, Manconi M, Caboni P, Manzoni OJJ, Morelli M. Characterization of Nasco grape pomace-loaded nutriosomes and their neuroprotective effects in the MPTP mouse model of Parkinson’s disease. Front Pharmacol 2022; 13:935784. [PMID: 36059998 PMCID: PMC9428270 DOI: 10.3389/fphar.2022.935784] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Accepted: 07/04/2022] [Indexed: 11/13/2022] Open
Abstract
Grape pomaces have recently received great attention for their richness in polyphenols, compounds known to exert anti-inflammatory and antioxidant effects. These pomaces, however, have low brain bioavailability when administered orally due to their extensive degradation in the gastrointestinal tract. To overcome this problem, Nasco pomace extract was incorporated into a novel nanovesicle system called nutriosomes, composed of phospholipids (S75) and water-soluble maltodextrin (Nutriose® FM06). Nutriosomes were small, homogeneously dispersed, had negative zeta potential, and were biocompatible with intestinal epithelial cells (Caco-2). Nasco pomace extract resulted rich in antioxidant polyphenols (gallic acid, catechin, epicatechin, procyanidin B2, and quercetin). To investigate the neuroprotective effect of Nasco pomace in the subacute 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine (MPTP) mouse model of Parkinson’s disease (PD), Nasco nutriosomes or Nasco suspension was administered intragastrically and their neuroprotective effects were evaluated. Degeneration of nigro-striatal dopaminergic neurons induced by subacute MPTP treatment, the pathological hallmark of PD, was assessed through immunohistochemical evaluation of tyrosine hydroxylase (TH) in the caudate-putamen (CPu) and substantia nigra pars compacta (SNc), and the dopamine transporter (DAT) in CPu. Immunohistochemical analysis revealed that Nasco nutriosomes significantly prevented the reduction in TH- and DAT-positive fibres in CPu, and the number of TH-positive cells in SNc following subacute MPTP treatment, while Nasco suspension counteracted MPTP toxicity exclusively in SNc. Overall, these results highlight the therapeutic effects of Nasco pomace extract when administered in a nutriosome formulation in the subacute MPTP mouse model of PD and validate the effectiveness of the nutriosome preparation over suspension as an innovative nano-drug delivery system for in vivo administration.
Collapse
Affiliation(s)
- Pathik Parekh
- Department of Biomedical Sciences, Section of Neuroscience, University of Cagliari, Cagliari, Italy
| | - Marcello Serra
- Department of Biomedical Sciences, Section of Neuroscience, University of Cagliari, Cagliari, Italy
- *Correspondence: Marcello Serra,
| | - Mohamad Allaw
- Department of Life and Environmental Sciences, University of Cagliari, Cagliari, Italy
| | - Matteo Perra
- Department of Life and Environmental Sciences, University of Cagliari, Cagliari, Italy
| | - Jacopo Marongiu
- Department of Biomedical Sciences, Section of Neuroscience, University of Cagliari, Cagliari, Italy
| | - Giulia Tolle
- Department of Life and Environmental Sciences, University of Cagliari, Cagliari, Italy
| | - Annalisa Pinna
- National Research Council of Italy, Institute of Neuroscience, Cagliari, Italy
| | | | - Maria Manconi
- Department of Life and Environmental Sciences, University of Cagliari, Cagliari, Italy
| | - Pierluigi Caboni
- Department of Life and Environmental Sciences, University of Cagliari, Cagliari, Italy
| | | | - Micaela Morelli
- Department of Biomedical Sciences, Section of Neuroscience, University of Cagliari, Cagliari, Italy
- National Research Council of Italy, Institute of Neuroscience, Cagliari, Italy
| |
Collapse
|
6
|
Günter EA, Popeyko OV. Delivery system for grape seed extract based on biodegradable pectin-Zn-alginate gel particles. Int J Biol Macromol 2022; 219:1021-1033. [PMID: 35963355 DOI: 10.1016/j.ijbiomac.2022.08.040] [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: 06/07/2022] [Revised: 07/28/2022] [Accepted: 08/07/2022] [Indexed: 01/02/2023]
Abstract
Pectin-Zn-alginate gel particles from callus culture pectin with increased linearity and decreased rhamnogalacturonan I branching and degree of methylesterification had a higher gel strength and encapsulation capacity. An increase of the alginate concentration led to an increase in the particle gel strength. The grape seed extract (GSE) loaded and empty particles swelled slightly in the simulated gastric fluid (SGF) and gradually in the intestinal (SIF) fluid. The swelling degrees of the GSE-loaded and empty particles in the simulated colonic fluids (SCF) were decreased in the range SCF-7.0 (pH 7.0 + pectinase) > SCF-5.3 (pH 5.3 + pectinase) > SCF-2.3 (pH 2.3 + pectinase). The FTIR spectra indicated that GSE was embedded in the composite particles. Negligible leakage of GSE in SGF was shown. The increase in GSE release in SIF was due to the decrease in particle gel strength and increased swelling degree. The GSE release in fluids simulating the colon inflammation (SCF-2.3 and SCF-5.3) was similar, and it was lower than that in the SCF-7.0 simulating a healthy colon due to the increased gel strength. The percentage release of GSE increased slightly after exposure to different pH. Pectin-Zn-alginate hydrogel systems may be promising candidates for colon-targeted GSE delivery systems.
Collapse
Affiliation(s)
- Elena A Günter
- Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya str., Syktyvkar 167982, Russia.
| | - Oxana V Popeyko
- Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya str., Syktyvkar 167982, Russia
| |
Collapse
|
7
|
Wang S, Zhang X, Ai J, Yue Z, Wang Y, Bao B, Tian L, Bai W. Interaction between black mulberry pectin-rich fractions and cyanidin-3-O-glucoside under in vitro digestion. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|
8
|
Kopjar M, Ćorković I, Buljeta I, Šimunović J, Pichler A. Fortification of Pectin/Blackberry Hydrogels with Apple Fibers: Effect on Phenolics, Antioxidant Activity and Inhibition of α-Glucosidase. Antioxidants (Basel) 2022; 11:antiox11081459. [PMID: 35892661 PMCID: PMC9332755 DOI: 10.3390/antiox11081459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 07/25/2022] [Accepted: 07/25/2022] [Indexed: 11/16/2022] Open
Abstract
The objective of this study was to prepare hydrogels based on pectin and blackberry juice and additionally to fortify those hydrogels with apple fiber. For that purpose, two types of pectin (low methoxylated and high methoxylated) were used, and fortification was conducted with the addition of 10% of apple fiber. The hydrogels were evaluated for phenolic compounds, antioxidant activity and inhibition of α-glucosidase. In addition, the stability of these parameters after 8 months of storage was evaluated. Pectin type and addition of apple fiber had an impact on investigated parameters. Low methoxylated pectin hydrogels had a higher concentration of anthocyanins than high methoxylated pectin hydrogels, while the addition of apple fibers caused a decrease in anthocyanin content. However, fortified hydrogels had higher antioxidant activity due to the presence of phenolics from apple fibers. The results showed that anthocyanins were more favorable in inhibiting α-glucosidase because samples with higher anthocyanins concentration had lower IC50 values. Obtained hydrogels can be used as intermediate products or ingredients (like fruit fillings or spreads) for the improvement or development of novel food products to increase their fiber content and antioxidant potential.
Collapse
Affiliation(s)
- Mirela Kopjar
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.Ć.); (I.B.); (A.P.)
- Correspondence: ; Tel.: +385-3122-4309
| | - Ina Ćorković
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.Ć.); (I.B.); (A.P.)
| | - Ivana Buljeta
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.Ć.); (I.B.); (A.P.)
| | - Josip Šimunović
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695-7624, USA;
| | - Anita Pichler
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.Ć.); (I.B.); (A.P.)
| |
Collapse
|
9
|
Souza EL, Nascimento TS, Magalhães CM, Barreto GDA, Leal IL, dos Anjos JP, Machado BAS. Development and Characterization of Powdered Antioxidant Compounds Made from Shiraz ( Vitis vinifera L.) Grape Peels and Arrowroot ( Maranta arundinacea L.). ScientificWorldJournal 2022; 2022:7664321. [PMID: 35514608 PMCID: PMC9064501 DOI: 10.1155/2022/7664321] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 03/13/2022] [Accepted: 03/22/2022] [Indexed: 11/23/2022] Open
Abstract
Grapevine (Vitis vinifera L.) is a plant containing many phenolic compounds, mostly distributed in the peel, pulp, and seeds. This study evaluates the centesimal composition and bioactive compounds in Shiraz grape (Vitis vinifera) peels using spectrophotometric and UHPLC techniques and develops different formulations of compound powders from the peels and arrowroot using conventional drying technology. The results demonstrate that Shiraz grape skin contains significant amounts of insoluble fiber (15.3%), phenolics (157.09 ± 6.96-149.11 ± 9.27 mg GAE g-1), and flavonoids (0.75 ± 0.50-2.00 ± 0.50 mg QE g-1), with excellent antioxidant capacity observed in the alcoholic extracts. The phenolic content in the developed powdered compounds ranged from 128.32 to 139.70 mg GAE g-1. In general, the compounds showed good antioxidant capacity (IC50 = 0.17 to 0.19 μg mL-1). According to the chromatographic evaluation, it was possible to quantify gallic acid, catechin, and epicatechin, the latter of which was found in the largest quantities in the six formulations. The EV5 formulation was the most efficient in terms of phenolic compounds and protein amounts. This formulation's composition and low cost could make it viable for use in the food industry.
Collapse
Affiliation(s)
- Euzélia Lima Souza
- Post-Graduate Program–Industrial Technology and Management, University Center SENAI/CIMATEC, Salvador, Bahia, Brazil
- Nutrition School, Gastronomy Course, Federal University of Bahia, Salvador, Bahia, Brazil
| | | | - Camila Miranda Magalhães
- Institute of Health Sciences, Biotechnology Course, Federal University of Bahia, Salvador, Bahia, Brazil
| | - Gabriele de Abreu Barreto
- SENAI Institute of Innovation in Advanced Health Systems (ISI SAS), University Center SENAI/CIMATEC, National Service of Industrial Learning–SENAI, Salvador, Bahia, Brazil
| | - Ingrid Lessa Leal
- Laboratory of Applied Research in Food and Biotechnology, University Center SENAI/CIMATEC, National Service of Industrial Learning–SENAI, Salvador, Bahia, Brazil
| | - Jeancarlo Pereira dos Anjos
- SENAI Institute of Innovation in Advanced Health Systems (ISI SAS), University Center SENAI/CIMATEC, National Service of Industrial Learning–SENAI, Salvador, Bahia, Brazil
| | - Bruna Aparecida Souza Machado
- SENAI Institute of Innovation in Advanced Health Systems (ISI SAS), University Center SENAI/CIMATEC, National Service of Industrial Learning–SENAI, Salvador, Bahia, Brazil
| |
Collapse
|
10
|
Effects of Cryoconcentrated Blueberry Juice as Functional Ingredient for Preparation of Commercial Confectionary Hydrogels. Gels 2022; 8:gels8040217. [PMID: 35448116 PMCID: PMC9028766 DOI: 10.3390/gels8040217] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Revised: 03/22/2022] [Accepted: 03/30/2022] [Indexed: 12/13/2022] Open
Abstract
Hydrogels can absorb and/or retain components in the interstitial spaces due to the 3D cross-linked polymer network, and thus, these matrices can be used in different engineering applications. This study focuses on the physicochemical and textural properties, as well as bioactive compounds and their antioxidant activity stability of commercial hydrogels fortified with cryoconcentrated blueberry juice (CBJ) stored for 35 days. CBJ was added to commercial hydrogels (gelatin gel (GG), aerated gelatin gel (AGG), gummy (GM), and aerated gummy (AGM)). The samples showed a total polyphenol, anthocyanin, and flavonoid content ranging from 230 to 250 mg GAE/100 g, 3.5 to 3.9 mg C3G/100 g, and 120 to 136 mg CEQ/100 g, respectively, and GG and GM showed the lowest bioactive component degradation rate, while AGM presented the highest degradation. GG and GM samples could be stored for up to 21 days without significant changes, while the results indicated ≈15 days for the AGG and AGM samples. Thereby, CBJ offers enormous possibilities to be used as a functional ingredient due to the high nutritional values, and it allows enriching different hydrogel samples, and in turn, the structures of hydrogels protected components during in vitro digestion, enhancing the bioaccessibility after the digestion process.
Collapse
|
11
|
Pagliarini E, Spinelli S, Proserpio C, Monteleone E, Fia G, Laureati M, Gallina Toschi T, Dinnella C. Sensory perception and food neophobia drive liking of functional plant‐based food enriched with winemaking by‐products. J SENS STUD 2021. [DOI: 10.1111/joss.12710] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences (DeFENS) University of Milan Milan Italy
| | - Sara Spinelli
- Department of Agricultural, Food, Environmental and Forestry (DAGRI) University of Florence Florence Italy
| | - Cristina Proserpio
- Department of Food, Environmental and Nutritional Sciences (DeFENS) University of Milan Milan Italy
| | - Erminio Monteleone
- Department of Agricultural, Food, Environmental and Forestry (DAGRI) University of Florence Florence Italy
| | - Giovanna Fia
- Department of Agricultural, Food, Environmental and Forestry (DAGRI) University of Florence Florence Italy
| | - Monica Laureati
- Department of Food, Environmental and Nutritional Sciences (DeFENS) University of Milan Milan Italy
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences (DiSTAL) Alma Mater Studiorum—University of Bologna Cesena Italy
| | - Caterina Dinnella
- Department of Agricultural, Food, Environmental and Forestry (DAGRI) University of Florence Florence Italy
| |
Collapse
|
12
|
|
13
|
Tan C, Dadmohammadi Y, Lee MC, Abbaspourrad A. Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins. Compr Rev Food Sci Food Saf 2021; 20:3164-3191. [PMID: 34118125 DOI: 10.1111/1541-4337.12772] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 03/13/2021] [Accepted: 04/21/2021] [Indexed: 12/31/2022]
Abstract
Copigmentation and encapsulation are the two most commonly used techniques for anthocyanin stabilization. However, each of these techniques by itself suffers from many challenges associated with the simultaneous achievement of color intensification and high stability of anthocyanins. Integrating copigmentation and encapsulation may overcome the limitation of usage of a single technique. This review summarizes the most recent studies and their challenges aiming at combining copigmentation and encapsulation techniques. The effective approaches for encapsulating copigmented anthocyanins are described, including spray/freeze-drying, emulsification, gelation, polyelectrolyte complexation, and their combinations. Other emerging approaches, such as layer-by-layer deposition and ultrasonication, are also reviewed. The physicochemical principles underlying the combined strategies for the fabrication of various delivery systems are discussed. Particular emphasis is directed toward the synergistic effects of copigmentation and encapsulation, for example, modulating roles of copigments in the processes of gelation and complexation. Finally, some of the major challenges and opportunities for future studies are highlighted. The trend of integrating copigmentation and encapsulation has been just started to develop. The information in this review should facilitate the exploration of the combination of multistrategy and the fabrication of robust delivery systems for copigmented anthocyanins.
Collapse
Affiliation(s)
- Chen Tan
- Department of Food Science, Cornell University, Stocking Hall, Ithaca, New York, USA.,Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing, China
| | - Younas Dadmohammadi
- Department of Food Science, Cornell University, Stocking Hall, Ithaca, New York, USA
| | - Michelle C Lee
- Department of Food Science, Cornell University, Stocking Hall, Ithaca, New York, USA
| | - Alireza Abbaspourrad
- Department of Food Science, Cornell University, Stocking Hall, Ithaca, New York, USA
| |
Collapse
|
14
|
Ćorković I, Pichler A, Šimunović J, Kopjar M. Hydrogels: Characteristics and Application as Delivery Systems of Phenolic and Aroma Compounds. Foods 2021; 10:1252. [PMID: 34072886 PMCID: PMC8229619 DOI: 10.3390/foods10061252] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 05/27/2021] [Accepted: 05/28/2021] [Indexed: 12/29/2022] Open
Abstract
Complex challenges are facing the food industry as it develops novel and innovative products for the consumer marketplace. Food processing and preservation are primarily based on achievement and maintenance of safety in order to protect consumers, as well as extending product shelf life under the relevant conditions of storage, transport and distribution. Maximizing retention of bioactives with recognized positive effects on health typically comes under consideration when the previous two priorities have been achieved. This review introduces the potential applications of hydrogels as delivery systems of high-value bioactives like phenolics and aromas. If they are successfully encapsulated within the gel structures, their release can be controlled, which opens a wide range of applications, not only in food, but also in the pharmaceutical and cosmetic industries. Hydrogels are three-dimensional network structures which can absorb significant amounts of water. They have the ability to thicken the system and therefore can be used to design products with desired properties. In order to preserve the valuable components, it is necessary to know their physicochemical properties, in addition to the properties of the polymer used for hydrogel preparation.
Collapse
Affiliation(s)
- Ina Ćorković
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.Ć.); (A.P.)
| | - Anita Pichler
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.Ć.); (A.P.)
| | - Josip Šimunović
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA;
| | - Mirela Kopjar
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.Ć.); (A.P.)
| |
Collapse
|
15
|
Inulin/fructooligosaccharides/pectin-based structured systems: Promising encapsulating matrices of polyphenols recovered from jabuticaba peel. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106387] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
16
|
Šeremet D, Mandura A, Cebin AV, Martinić A, Galić K, Komes D. Challenges in confectionery industry: Development and storage stability of innovative white tea-based candies. J Food Sci 2020; 85:2060-2068. [PMID: 32579746 DOI: 10.1111/1750-3841.15306] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 05/20/2020] [Accepted: 05/31/2020] [Indexed: 11/27/2022]
Abstract
The aim of this study was the development of innovative candies formulations accordant with the present trends in the confectionery industry. Steviol glycosides, sorbitol, and agave syrup were used as sucrose alternatives, while agar and pectin were included instead of gelatin for the formulation of vegan candies. Additionally, white tea extract was used as a candy base and source of bioactive compounds. Bioactive quality (total phenolic content, antioxidant capacity, epigallocatechin gallate, and caffeine content) and physicochemical (dry matter, springiness, hardness, color) parameters of candies were monitored during 4 months of storage at 4 and 22 °C. Pectin candies with the highest content of dry matter (79.8%) showed the longest shelf life, while those with agar (52.0% and 66.2%) were the most susceptible to spoilage. Candies prepared with agar were less hard (0.4 and 0.6 N) and with less elastic texture (1.5 and 3.4 mm) and showed the highest stability of physicochemical parameters during storage, while those with pectin were also less hard (0.5 N) but with more elastic texture (10.7 mm) than gelatin candies (3.6 and 4.4 mm; 2.4 and 4.1 N). Although gelatin samples were characterized with the greatest bioactive quality parameters immediately after production, they showed a higher instability of the same parameters during storage compared to the agar and pectin candies. PRACTICAL APPLICATION: According to the consumers' demands for healthier confectionery products, formulations of candies with sucrose alternatives, non-animal hydrocolloids, and natural bioactive compounds were developed. Giving a deeper insight into their physicochemical and bioactive properties, this paper could contribute to confectionery industry in development and optimization of formulations in order to obtain candies with desirable and attractive properties.
Collapse
Affiliation(s)
- Danijela Šeremet
- Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Pietrotti St 6, Zagreb, Croatia
| | - Ana Mandura
- Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Pietrotti St 6, Zagreb, Croatia
| | - Aleksandra Vojvodić Cebin
- Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Pietrotti St 6, Zagreb, Croatia
| | - Arijana Martinić
- Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Pietrotti St 6, Zagreb, Croatia
| | - Kata Galić
- Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Pietrotti St 6, Zagreb, Croatia
| | - Draženka Komes
- Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Pietrotti St 6, Zagreb, Croatia
| |
Collapse
|
17
|
Seo HS, Adams SH, Howard LR, Brownmiller C, Hogan V, Chen JR, Pramudya RC. Children's liking and wanting of foods vary over multiple bites/sips of consumption: A case study of foods containing wild blueberry powder in the amounts targeted to deliver bioactive phytonutrients for children. Food Res Int 2020; 131:108981. [PMID: 32247487 DOI: 10.1016/j.foodres.2020.108981] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Revised: 01/04/2020] [Accepted: 01/04/2020] [Indexed: 12/30/2022]
Abstract
To encourage children to frequently consume wild blueberries as part of their dietary patterns, incorporating blueberry powder into specific foods may be an effective strategy. Thus, it is important to determine appropriate types of food products that both minimize food processing-induced loss of beneficial components of blueberries (e.g., anthocyanins) and satisfy at the same time both nutritional and sensory aspects. For clinical studies assessing the health benefits of blueberry-containing food samples, it would be important to ensure children consume the entire portion of the test samples. This study, therefore, aimed at determining how sensory acceptability (liking) and psychological reward (wanting) of wild blueberry-based foods vary over multiple steps of ad libitum consumption: appearance, first bite/sip, half bite/sip, and full consumption. Five different types of foods containing the targeted amount of wild blueberry powder were prepared for sensory testing (oatmeal bar, beverage, ice pop, gummy, and cookie), and the residual amounts of total anthocyanin and chlorogenic acid were measured to confirm levels targeted to deliver bioactive amounts of these phytochemicals. Results showed that while overall liking and desire to eat did not differ among the five samples at the appearance and first bite/sip steps, they differed significantly at the end of consumption. Although children liked and wanted to consume the cookies more when compared to beverages, ice pops, and/or gummies, total anthocyanin contents were lower in cookies and gummies than in wild blueberry powder, beverage, and ice pop samples. Notably, the oatmeal bars with significant amounts of total anthocyanin and chlorogenic acid did not significantly differ from the cookies with respect to overall liking, desire to eat, and the amount consumed. In conclusion, this study shows that sensory evaluation using multiple bites/sips of ad libitum food consumption, along with a measurement of beneficial compounds, is efficient in determining appropriate vehicles for clinical studies of wild blueberry-containing foods.
Collapse
Affiliation(s)
- Han-Seok Seo
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA.
| | - Sean H Adams
- Department of Pediatrics, University of Arkansas for Medical Sciences, Little Rock, AR, 72202, USA; Arkansas Children's Nutrition Center, 15 Children's Way, 512-20B, Little Rock, AR 72202, USA
| | - Luke R Howard
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Cindy Brownmiller
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Victoria Hogan
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Jin-Ran Chen
- Department of Pediatrics, University of Arkansas for Medical Sciences, Little Rock, AR, 72202, USA; Arkansas Children's Nutrition Center, 15 Children's Way, 512-20B, Little Rock, AR 72202, USA
| | - Ragita C Pramudya
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| |
Collapse
|
18
|
Lavefve L, Brownmiller C, Howard L, Reeves D, Adams SH, Chen JR, Diaz EC, Mauromoustakos A. Changes in Polyphenolics during Storage of Products Prepared with Freeze-Dried Wild Blueberry Powder. Foods 2020; 9:foods9040466. [PMID: 32283703 PMCID: PMC7231037 DOI: 10.3390/foods9040466] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 04/02/2020] [Accepted: 04/06/2020] [Indexed: 12/18/2022] Open
Abstract
Wild blueberry (WBB) powder can be added to the formulation of foods to encourage consumption of health-promoting polyphenolics, but the stability of polyphenolics throughout storage is important. We determined the stability of polyphenolics in five products (ice pop, oatmeal bar, graham cracker cookie, juice, and gummy product) prepared with WBB powder. Samples stored at 21 °C, 4.4 °C, or −20 °C (ice pops only) were analyzed at 0, 2, 4, 6, and 8 weeks for polyphenolic content and percent polymeric color. Total anthocyanins decreased over storage and storage temperatures in all products. However, the ice pop and the refrigerated juice both retained over 90% of their initial total anthocyanin content. The refrigerated oatmeal bar also showed good retention of anthocyanins (86%), but the gummy product retained only 43% and 51% when stored at 4.4 °C or 21 °C, respectively. The lower amount of polyphenolic compounds recovered in the gummies stored at 4.4 °C compared to 21 °C may be attributed to reduced extraction efficiency as a result of gel hardening at refrigerated temperature. Chlorogenic acid and flavonols were generally more stable than anthocyanins throughout storage.
Collapse
Affiliation(s)
- Laura Lavefve
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Cindi Brownmiller
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Luke Howard
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Donovon Reeves
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Sean H Adams
- Department of Pediatrics, University of Arkansas for Medical Sciences, Little Rock, AR 72202, USA
- Arkansas Children's Nutrition Center, 15 Children's Way, Little Rock, AR 72202, USA
| | - Jin-Ran Chen
- Department of Pediatrics, University of Arkansas for Medical Sciences, Little Rock, AR 72202, USA
- Arkansas Children's Nutrition Center, 15 Children's Way, Little Rock, AR 72202, USA
| | - Eva C Diaz
- Department of Pediatrics, University of Arkansas for Medical Sciences, Little Rock, AR 72202, USA
- Arkansas Children's Nutrition Center, 15 Children's Way, Little Rock, AR 72202, USA
- Arkansas Children's Research Institute, 1 Children's Way, Little Rock, AR 72202, USA
| | - Andy Mauromoustakos
- Agricultural Statistics Lab, 104 Agricultural Annex, University of Arkansas, Fayetteville, AR 72701, USA
| |
Collapse
|
19
|
Physicochemical and microbiological characterization of pectin-based gelled emulsions coating applied on pre-cut carrots. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105573] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
20
|
Purple pigment from Peltogyne mexicana heartwood as a potential colorant for food. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:3225-3238. [PMID: 31274890 DOI: 10.1007/s13197-019-03779-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/29/2019] [Accepted: 04/12/2019] [Indexed: 10/26/2022]
Abstract
ABSTRACT Peltogyne mexicana heartwood might be a novel purple pigment source. The results of the present study demonstrate that the purple pigment is an important source of phenolic compounds (698.22 ± 2.99 mg GAE/g) and flavonoids (48.01 ± 0.51 mg EPE/g). UV-Vis spectrum and color parameters (L* a* b*) showed that purple pigment has different shades of purple-red (H° value 19.32 ± 0.02 in methanol and 22.85 ± 0.01 in ethanol) depending on the solvent and the pH. Also, the purple pigment did not exhibit acute oral toxicity at a single dose (2000 mg/kg body weight). No mutagenicity was observed in the Ames test with three Salmonella typhimurium strains. The purple pigment exhibited considerable coloring properties with a wider range of citric acid-dependent color hues in gelatin (H° from 280.3 to 319.9 and from 68.0 to 88.1), and higher color intensity than commercial anthocyanin. Minor variations in the hue were found in yogurt, for purple pigment with H° values from 317.5 to 315.0, and commercial anthocyanin from 82.6 to 88.7 and 276.9 to 295.5. However, purple pigment required lower concentrations to achieve superior effects. For gelatin and yogurt samples, similar variations in the color parameters L*, a*, b*, and pigment degradation were observed for purple pigment and commercial anthocyanin in the stability assay. GRAPHICAL ABSTRACT
Collapse
|
21
|
Montibeller MJ, de Lima Monteiro P, Tupuna-Yerovi DS, Rios ADO, Manfroi V. Stability assessment of anthocyanins obtained from skin grape applied in kefir and carbonated water as a natural colorant. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13698] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Maria Jara Montibeller
- Department of Food Science, Institute of Food Science and Technology; Federal University of Rio Grande do Sul; Porto Alegre Brazil
| | - Patric de Lima Monteiro
- Department of Food Science, Institute of Food Science and Technology; Federal University of Rio Grande do Sul; Porto Alegre Brazil
| | - Diego Santiago Tupuna-Yerovi
- Department of Food Science, Institute of Food Science and Technology; Federal University of Rio Grande do Sul; Porto Alegre Brazil
- Agroindustrial Engineering Department; Pontificia Universidad Católica del Ecuador - Sede Manabí; Chone Ecuador
| | - Alessandro de Oliveira Rios
- Department of Food Science, Institute of Food Science and Technology; Federal University of Rio Grande do Sul; Porto Alegre Brazil
| | - Vitor Manfroi
- Department of Food Science, Institute of Food Science and Technology; Federal University of Rio Grande do Sul; Porto Alegre Brazil
| |
Collapse
|
22
|
Bermúdez-Oria A, Rodríguez-Gutiérrez G, Rodríguez-Juan E, González-Benjumea A, Fernández-Bolaños J. Molecular interactions between 3,4-dihydroxyphenylglycol and pectin and antioxidant capacity of this complex in vitro. Carbohydr Polym 2018; 197:260-268. [PMID: 30007612 DOI: 10.1016/j.carbpol.2018.05.089] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2017] [Revised: 05/28/2018] [Accepted: 05/30/2018] [Indexed: 11/18/2022]
Abstract
This study explored the interaction of pectin with 3,4-dihydroxyphenylglycol (DHPG), a potent phenolic antioxidant naturally found in olive fruit, via encapsulation into pectinate beads. MALDI TOF-TOF analysis supported the formation of complexes between DHPG and pectin. A combination of covalent bonds (ester bonds) and non-covalent interactions, mostly hydrogen bonding, were suggested as the cause of DHPG-pectin complex formation. Free radical scavenging assays confirmed that DHPG maintained its antioxidant activity after complexation and after a digestion simulated in vitro with gastric and intestinal fluids. Therefore, DHPG-pectin beads could reach the large intestine and contribute to a healthy antioxidant environment.
Collapse
Affiliation(s)
- Alejandra Bermúdez-Oria
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain
| | - Guillermo Rodríguez-Gutiérrez
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain
| | - Elisa Rodríguez-Juan
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain
| | - Alejandro González-Benjumea
- Department of Organic Chemistry, Faculty of Chemistry, University of Seville, Profesor García González 1, Seville 41012, Spain
| | - Juan Fernández-Bolaños
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain.
| |
Collapse
|
23
|
Guo J, Giusti MM, Kaletunç G. Encapsulation of purple corn and blueberry extracts in alginate-pectin hydrogel particles: Impact of processing and storage parameters on encapsulation efficiency. Food Res Int 2018; 107:414-422. [PMID: 29580503 DOI: 10.1016/j.foodres.2018.02.035] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Revised: 02/09/2018] [Accepted: 02/13/2018] [Indexed: 10/18/2022]
Abstract
Purple corn (PC) and blueberry (BB) extracts were encapsulated in alginate-pectin hydrogel particles to protect anthocyanins (ACNs) from degradation. Combinations of alginate to pectin ratios at 82 to 18% and 43 to 57% and total gum concentrations (TGC) at 2.2% and 2.8% TGC were prepared to encapsulate both PC and BB ACN. The alginate-pectin hydrogel particles containing PC or BB extracts were produced by dripping solution into pH 1.2 buffer. Blueberry extract encapsulation efficiency was significantly higher than that of purple corn extract due to ACN chemical structure differences and the compatibility between the ACN structures and alginate-pectin hydrogel structure at the low pH environment. Effect of initial ACN concentration in droplets, particle shape, alginate to pectin ratio, TGC, ACN source, and curing bath conditions on encapsulation efficiency after curing (EEm) was investigated. The initial ACN concentration and particle shape didn't influence the EEm, while the alginate to pectin ratio, TGC, ACN source and the pH of the curing bath showed significant effect on the EEm. The EEm was improved from 26% to 65% for PC ACN and from 48% to 116% for BB ACN by augmenting curing bath with ACN at various concentrations. The ACN retention during storage (ARs) in hydrogel particles stored in pH 3.0 buffer was improved at low temperature and high particle weight to solution volume ratio. Higher amount of ACN was retained in the hydrogel particles when spherical particles were used. Encapsulation in hydrogel particles significantly reduced the anthocyanin photodegradation upon exposure to fluorescence light. The degradation of ACN was described with a first-order kinetics with half-life values of 630 h for encapsulated PC ACN and 58 h for PC ACN aqueous solution. Hydrogel production and subsequent storage conditions can be optimized to increase the anthocyanin delivered to human body using the low pH beverages such as fruit juices as a delivery vehicle.
Collapse
Affiliation(s)
- Jingxin Guo
- Department of Food, Agricultural, and Biological Engineering, Ohio State University, Columbus, OH, United States
| | - M Monica Giusti
- Department of Food Science and Technology, Ohio State University, Columbus, OH, United States
| | - Gönül Kaletunç
- Department of Food, Agricultural, and Biological Engineering, Ohio State University, Columbus, OH, United States.
| |
Collapse
|
24
|
Picariello G, Ferranti P, De Cunzo F, Sacco E, Volpe MG. Polyphenol patterns to trace sweet ( Prunus avium) and tart ( Prunus cerasus) varieties in cherry jam. Journal of Food Science and Technology 2017; 54:2316-2323. [PMID: 28740288 DOI: 10.1007/s13197-017-2670-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/19/2017] [Accepted: 04/26/2017] [Indexed: 10/19/2022]
Abstract
The aim of this work was to assess whether the characteristic polyphenol traits of cherry biotypes persisted in thermally processed cherry products, such as jam. Thus, the RP-HPLC-diode array detector profiles of both colorless polyphenols and anthocyanins from three cherry varieties (two sweet and one tart cherry) were compared with those of low-sugar jam sourced from the same cultivars. Individual components were characterized by mass spectrometry. The total phenolic and total anthocyanin content as well as the radical scavenging potential (residual 75-91, 88-91 and 73-75%, respectively) were only slightly reduced by deep thermal treatments. Apart from the interconversion among the isomers of chlorogenic acid, the profile of both colorless polyphenols and anthocyanins substantially survived the jam manufacturing under conventional temperature-time regimen (80 °C, 1 h). The species- and cultivar-specific polyphenol molecular asset, especially the anthocyanin pattern, has potential to be monitored for traceability purpose, aimed to the varietal assessment of cherry biotypes used for producing jam.
Collapse
Affiliation(s)
- Gianluca Picariello
- Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche (CNR), Via Roma 64, 83100 Avellino, Italy
| | - Pasquale Ferranti
- Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche (CNR), Via Roma 64, 83100 Avellino, Italy.,Dipartimento di Agraria, Università di Napoli "Federico II", Parco Gussone, 80055 Portici, Naples, Italy
| | - Fausta De Cunzo
- Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche (CNR), Via Roma 64, 83100 Avellino, Italy
| | - Ermelinda Sacco
- Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche (CNR), Via Roma 64, 83100 Avellino, Italy
| | - Maria Grazia Volpe
- Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche (CNR), Via Roma 64, 83100 Avellino, Italy
| |
Collapse
|
25
|
Degradation kinetics of encapsulated grape skin phenolics and micronized grape skins in various water activity environments and criteria to develop wide-ranging and tailor-made food applications. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2016.12.006] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
26
|
Complexation of hydroxytyrosol and 3,4-dihydroxyphenylglycol with pectin and their potential use for colon targeting. Carbohydr Polym 2017; 163:292-300. [PMID: 28267509 DOI: 10.1016/j.carbpol.2017.01.027] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2016] [Revised: 12/19/2016] [Accepted: 01/05/2017] [Indexed: 11/23/2022]
Abstract
Hydroxytyrosol (HT) and 3,4-dihydroxyphenylglycol (DHPG) are two phenolic antioxidants naturally found in olive fruit with anti-inflammatory properties. This study explored the interaction of pectin with HT and DHPG via their encapsulation into pectinate beads. Purification by size exclusion chromatography, changes in the fluorescence spectrum of the HT and pectin, and MALDI TOF-TOF analysis suggested the existence of the phenol-pectin complexes. The entrapment efficiency, swelling properties, and in vitro release of HT and DHPG of the beads were studied. The results show that the beads can entrap the water soluble compounds HT and DHPG in sufficient amounts to reach the colon. The beads consisted of an important amount of pectin-bound HT or DHPG after two hours at gastric pH. This study highlights the potential use of HT-and DHPG-loaded pectinate gel beads for the colon-targeted delivery of these bioactive compounds to help prevent or relieve chronic inflammatory bowel disease.
Collapse
|
27
|
Weber F, Boch K, Schieber A. Influence of copigmentation on the stability of spray dried anthocyanins from blackberry. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.08.042] [Citation(s) in RCA: 72] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
28
|
|
29
|
Fernandes A, Brás NF, Oliveira J, Mateus N, de Freitas V. Impact of a pectic polysaccharide on oenin copigmentation mechanism. Food Chem 2016; 209:17-26. [PMID: 27173529 DOI: 10.1016/j.foodchem.2016.04.018] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2016] [Revised: 03/31/2016] [Accepted: 04/12/2016] [Indexed: 10/21/2022]
Abstract
Copigmentation plays an important role in the colors provided by anthocyanins. However, little attention has been paid to the interaction between anthocyanins and cell wall compounds (e.g. polysaccharides) and the impact of this interaction on anthocyanins color, a fundamental issue to be considered in industrial applications of these pigments as food colorants. The copigmentation binding constants (KCP) for the interaction between malvidin-3-O-glucoside and (+)-catechin in the presence of low methoxylated pectic polysaccharide were determined. The values obtained showed that in the presence of pectic polysaccharide the copigmentation binding constants decreased. These results probably suggest the occurrence of competition equilibrium in which the presence of pectin limited the association between catechin and oenin. (1)H NMR studies revealed that the dissociation constant determined for these complexes was very similar in absence and presence of 1.5g/L pectin with this polysaccharide apparently not affecting the strength of anthocyanin-catechin binding.
Collapse
Affiliation(s)
- Ana Fernandes
- REQUIMTE⧹LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal.
| | - Natércia F Brás
- REQUIMTE⧹UCIBIO, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Joana Oliveira
- REQUIMTE⧹LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Nuno Mateus
- REQUIMTE⧹LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Victor de Freitas
- REQUIMTE⧹LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| |
Collapse
|
30
|
Guan Y, Zhong Q. The improved thermal stability of anthocyanins at pH 5.0 by gum arabic. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.018] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
|
31
|
|
32
|
Fernandes A, Brás NF, Mateus N, Freitas VD. A study of anthocyanin self-association by NMR spectroscopy. NEW J CHEM 2015. [DOI: 10.1039/c4nj02339k] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Malvidin-3-O-coumaroylglucoside molecules self-associate, with this interaction occurring mainly by dispersive contacts (direct π–π stacking and van der Waals interactions).
Collapse
Affiliation(s)
- Ana Fernandes
- Centro de Investigação em Química (CIQ)
- Departamento de Química e Bioquímica
- Faculdade de Ciências
- Universidade do Porto
- 4169-007 Porto
| | - Natércia F. Brás
- REQUIMTE
- Departamento de Química e Bioquímica
- Faculdade de Ciências
- Universidade do Porto
- 4169-007 Porto
| | - Nuno Mateus
- Centro de Investigação em Química (CIQ)
- Departamento de Química e Bioquímica
- Faculdade de Ciências
- Universidade do Porto
- 4169-007 Porto
| | - Victor de Freitas
- Centro de Investigação em Química (CIQ)
- Departamento de Química e Bioquímica
- Faculdade de Ciências
- Universidade do Porto
- 4169-007 Porto
| |
Collapse
|
33
|
A novel copigment of quercetagetin for stabilization of grape skin anthocyanins. Food Chem 2015; 166:50-55. [DOI: 10.1016/j.foodchem.2014.05.125] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2014] [Revised: 05/22/2014] [Accepted: 05/23/2014] [Indexed: 11/24/2022]
|
34
|
Kammerer DR, Kammerer J, Valet R, Carle R. Recovery of polyphenols from the by-products of plant food processing and application as valuable food ingredients. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.06.012] [Citation(s) in RCA: 79] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
35
|
Hani NM, Romli SR, Ahmad M. Influences of red pitaya fruit puree and gelling agents on the physico-mechanical properties and quality changes of gummy confections. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12638] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Norziah M. Hani
- Food Technology Department; School of Industrial Technology; Universiti Sains Malaysia; 11800 Penang Malaysia
| | - Siti Rashima Romli
- Food Technology Department; School of Industrial Technology; Universiti Sains Malaysia; 11800 Penang Malaysia
| | - Mehraj Ahmad
- Food Technology Department; School of Industrial Technology; Universiti Sains Malaysia; 11800 Penang Malaysia
| |
Collapse
|
36
|
Stabilisation of strawberry (Fragaria x ananassa Duch.) anthocyanins by different pectins. Food Chem 2013; 141:2998-3006. [DOI: 10.1016/j.foodchem.2013.04.117] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2012] [Revised: 03/17/2013] [Accepted: 04/26/2013] [Indexed: 11/20/2022]
|
37
|
Buchweitz M, Speth M, Kammerer D, Carle R. Impact of pectin type on the storage stability of black currant (Ribes nigrum L.) anthocyanins in pectic model solutions. Food Chem 2013; 139:1168-78. [DOI: 10.1016/j.foodchem.2013.02.005] [Citation(s) in RCA: 66] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2012] [Revised: 01/29/2013] [Accepted: 02/06/2013] [Indexed: 10/27/2022]
|
38
|
Influence of different pectins, process and storage conditions on anthocyanin and colour retention in strawberry jams and spreads. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.05.020] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
39
|
Application of ferric anthocyanin chelates as natural blue food colorants in polysaccharide and gelatin based gels. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.11.030] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
40
|
Navas MJ, Jiménez-Moreno AM, Bueno JM, Sáez-Plaza P, Asuero AG. Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part III: An Introduction to Sample Preparation and Extraction. Crit Rev Anal Chem 2012. [DOI: 10.1080/10408347.2012.680341] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
|
41
|
Wu SB, Dastmalchi K, Long C, Kennelly EJ. Metabolite profiling of jaboticaba (Myrciaria cauliflora) and other dark-colored fruit juices. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:7513-25. [PMID: 22809264 DOI: 10.1021/jf301888y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Many dark-colored fruit juices, rich in anthocyanins, are thought to be important for human health. Joboticaba (Myrciaria cauliflora) fruits, native to Brazil, have phenolics including anthocyanins and are processed into juice and other products. The phenolic constituents in the fruits of jaboticaba were studied by high-performance liquid chromatography coupled with electrospray ionization time-of-flight mass spectrometry. Twenty-two compounds were identified or tentatively determined by detailed analysis of their mass spectral fragmentation patterns; 11 compounds including 7 gallotannins, 2 ellagic acid derivatives, syringin, and its glucoside were detected for the first time in the fruit. The compositional differences among the fruit extracts and their commercial products were also compared by principal component analysis; two anthocyanins, delphinidin 3-O-glucoside and cyanidin-3-O-glucoside, as well as two depsides, jaboticabin and 2-O-(3,4-dihydroxybenzoyl)-2,4,6-trihydroxyphenylacetic acid, present in the fruit extracts were not detected unexpectedly in commercial jaboticaba juice or jam. Therefore, the stability of anthocyanins in jaboticaba fresh fruits and products has been compared directly with that of other dark-colored fruit products made from blueberry and Concord grape, and the same trend of decreasing amounts of anthocyanins was observed in all tested products. The antioxidant activities (DPPH(•) and ABTS(•+)) of jaboticaba fresh fruit extract and commercial samples were also compared. Principal component analysis proved to be a useful way to discern changes between fresh and processed fruits. Jaboticaba is a promising fruit with antioxidant capacity similar to those of other so-called superfruits; however, during processing the levels of some of anthocyanins and other polyphenols decrease significantly, and therefore the capacity of these products to affect human health may vary significantly from that of the fresh fruit.
Collapse
Affiliation(s)
- Shi-Biao Wu
- Department of Biological Sciences, Lehman College, and The Graduate Center, The City University of New York , 250 Bedford Park Boulevard West, Bronx, New York
| | | | | | | |
Collapse
|
42
|
Poiana MA, Alexa E, Mateescu C. Tracking antioxidant properties and color changes in low-sugar bilberry jam as effect of processing, storage and pectin concentration. Chem Cent J 2012; 6:4. [PMID: 22248151 PMCID: PMC3334710 DOI: 10.1186/1752-153x-6-4] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2011] [Accepted: 01/16/2012] [Indexed: 11/10/2022] Open
Abstract
Background Recently, an increased interest in the identification of valuable possibilities for preserving the antioxidant properties of products obtained by thermal processing of fruits rich in bioactive compounds can be noticed. In this regard, an extensive analysis is necessary in terms of thermal processed products behavior in relation to various factors. The purpose of the present study was to assess the effect which processing and storage at 20°C has on the antioxidant properties and color quality of low-sugar bilberry jam with different low-methoxyl pectin (LMP) concentrations. Results For all measured parameters, it should be noted that thermal processing induced significant alterations reported to the values registered for fresh fruit. Most important losses due to thermal processing were recorded for total monomeric anthocyanins (TMA) (81-84%), followed by L-ascorbic acid (L-AsAc) content (53-58%), total phenolics (TP) content (42-51%) and FRAP (ferric reducing antioxidant power) values (36-47%). Moreover, depreciation of the investigated compounds occurred during storage at 20°C. Jam storage for 7 months resulted in severe losses in TMA content in the range 58-72% from the value recorded one day after processing. This coincided with marked increases in polymeric color percent of these products after 7 months of storage. Also, bilberry jam storage for 7 months resulted in a decrease in L-AsAc content of 40-53% from the value recorded one day after processing, 41-57% in TP content and 33-46% from the value recorded one day after processing for FRAP values. By decreasing of LMP concentration in the jam recipe from 1 to 0.3% there has been an increase in losses of investigated compounds. Conclusion Overall, the results indicated that bilberry jams can also represent a good source of antioxidant compounds, although compared to the fruit, important losses seem to occur. Practical application of this work is that this kind of information will be very useful in optimizing the jam processing technology and storage conditions, in order to improve the quality of these products.
Collapse
Affiliation(s)
- Mariana-Atena Poiana
- Banat's University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Processing Technology, Calea Aradului 119, RO 300645, Timisoara, Romania.
| | | | | |
Collapse
|
43
|
Dhinakaran MK, Mohan Das T. Studies on a novel class of triaryl pyridine N-glycosylamine amphiphiles as super gelators. Org Biomol Chem 2012; 10:2077-83. [DOI: 10.1039/c2ob06834f] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
44
|
Berg S, Bretz M, Hubbermann EM, Schwarz K. Influence of different pectins on powder characteristics of microencapsulated anthocyanins and their impact on drug retention of shellac coated granulate. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.06.035] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
45
|
Impact of enzymatic mash maceration and storage on anthocyanin and color retention of pasteurized strawberry purées. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1601-y] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
46
|
Melgarejo P, Martínez R, Hernández F, Martínez J, Legua P. Anthocyanin content and colour development of pomegranate jam. FOOD AND BIOPRODUCTS PROCESSING 2011. [DOI: 10.1016/j.fbp.2010.11.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
47
|
Impact of processing and storage on the phenolic profiles and contents of pomegranate (Punica granatum L.) juices. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1560-3] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
48
|
Jiménez-Aguilar D, Ortega-Regules A, Lozada-Ramírez J, Pérez-Pérez M, Vernon-Carter E, Welti-Chanes J. Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material. J Food Compost Anal 2011. [DOI: 10.1016/j.jfca.2011.04.012] [Citation(s) in RCA: 140] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
49
|
Cavalcanti RN, Santos DT, Meireles MAA. Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview. Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.12.007] [Citation(s) in RCA: 340] [Impact Index Per Article: 26.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
50
|
Frontela C, Ros G, Martínez C, Sánchez-Siles LM, Canali R, Virgili F. Stability of Pycnogenol® as an ingredient in fruit juices subjected to in vitro gastrointestinal digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:286-292. [PMID: 20872816 DOI: 10.1002/jsfa.4183] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND The enrichment of fruit juices with concentrated polyphenolic extracts is an expedient strategy to compensate possible phenolic loss through gastrointestinal processing. Pycnogenol, a standardised procyanidin-rich extract from pine bark, has been proposed as a potential candidate for polyphenol enrichment of foods. In this study the effects of in vitro digestion on the phenolic profile of fruit juices enriched with Pycnogenol were investigated. RESULTS After in vitro digestion the level of detectable total phenolic compounds (expressed as gallic acid equivalent) was higher in both pineapple and red fruit juices enriched with Pycnogenol than in non-enriched commercial juices. Five phenolic monomeric compounds were identified by high-performance liquid chromatography, namely chlorogenic acid, caffeic acid, ferulic acid, gallic acid and taxifolin, the last two being predominant. In vitro digestion of both Pycnogenol-enriched pineapple and red fruit juices led to a significant (P < 0.05) increase in detectable chlorogenic and ferulic acids, indicating that hydrolysis of more complex molecules occurs. On the other hand, in vitro digestion of non-enriched juices was associated with a decrease in gallic and caffeic acids in pineapple juice and with a decrease in ferulic acid in red fruit juice. In no case did in vitro digestion increase the amount of detectable phenolic compounds in non-enriched juices. CONCLUSION The stability of Pycnogenol after in vitro gastrointestinal digestion makes it a good choice for phenolic enrichment of fruit juices.
Collapse
Affiliation(s)
- Carmen Frontela
- National Research Institute for Food and Nutrition (INRAN), Via Ardeatina 546, I-00178 Rome, Italy.
| | | | | | | | | | | |
Collapse
|