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Oracz J, Lewandowska U, Owczarek K, Caban M, Rosicka-Kaczmarek J, Żyżelewicz D. Isolation, structural characterization and biological activity evaluation of melanoidins from thermally processed cocoa beans, carob kibbles and acorns as potential cytotoxic agents. Food Chem 2024; 442:138423. [PMID: 38241994 DOI: 10.1016/j.foodchem.2024.138423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 11/12/2023] [Accepted: 01/10/2024] [Indexed: 01/21/2024]
Abstract
The aim of this study was to determine the chemical structure and biological activity of melanoidin fractions derived from cocoa beans, carob kibbles, and acorns roasted at different temperature-time conditions. The results showed that plant origin and roasting conditions had significant effects on the chemical composition, structural features, and morphology of melanoidins. All tested melanoidins exhibited significant antioxidant properties in three in vitro assays. In addition, they show significant in vitro anti-inflammatory activity by reducing lipoxygenase. The results from MTT assay showed that the all studied melanoidins had a cytotoxic effect against SW-480 cells in a dose- and time-dependent manner. Furthermore, the most pronounced activity was observed for acorn melanoidins. This is a unique finding, as the specific cytotoxic effect has not been reported for cocoa, carob and acorn melanoidins, and opens up a great opportunity to develop a potential novel cytotoxic agent against deadly colon cancer in the future.
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Affiliation(s)
- Joanna Oracz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland.
| | - Urszula Lewandowska
- Department of Biochemistry, Faculty of Medicine, Medical University of Lodz, 5 Mazowiecka Street, 92-215 Lodz, Poland
| | - Katarzyna Owczarek
- Department of Biochemistry, Faculty of Medicine, Medical University of Lodz, 5 Mazowiecka Street, 92-215 Lodz, Poland
| | - Miłosz Caban
- Department of Biochemistry, Faculty of Medicine, Medical University of Lodz, 5 Mazowiecka Street, 92-215 Lodz, Poland
| | - Justyna Rosicka-Kaczmarek
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland
| | - Dorota Żyżelewicz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland
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2
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Luo Y, Zhu S, Peng J, Li R, Huang Q, Li S, Xu B, Cui H, Ho CT. Formation of Volatile Pyrazinones in Amadori Rearrangement Products and Maillard Reaction Systems and the Major Formation Pathways. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:10570-10578. [PMID: 38652024 DOI: 10.1021/acs.jafc.3c09885] [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: 04/25/2024]
Abstract
Amadori rearrangement products (ARPs) are gaining more attention for their potential usage in the food flavor industry. Peptide-ARPs have been studied, but pyrazinones that were theoretically found in the Maillard reaction (MR) have not been reported to be formed from small peptide-ARPs. This study found four pyrazinones: 1-methyl-, 1,5-dimethyl-, 1,6-dimethyl-, and 1,5,6-trimethyl-2(1H)-pyrazinones in both MR and ARP systems. It was the first time 1-methyl-2(1H)-pyrazinone was reported, along with 1,5-dimethyl- and 1,5,6-trimethyl-2(1H)-pyrazinones being purified and analyzed by nuclear magnetic resonance for the first time. The primary formation routes of the pyrazinones were also proven as the reaction between diglycine and α-dicarbonyls, including glyoxal, methylglyoxal, and diacetyl. The pyrazinones, especially 1,5-dimethyl-2(1H)-pyrazinone, have strong fluorescence intensity, which may be the reason for the increase of fluorescence intensity in MR besides α-dicarbonyls. Cytotoxicity analysis showed that both Gly-/Digly-/Trigly-ARP and the three pyrazinones [1-methyl-, 1,5-dimethyl-, and 1,5,6-trimethyl-2(1H)-pyrazinones] showed no prominent cytotoxicity in the HepG2 cell line below 100 μg/mL, further suggesting that ARPs or pyrazinones could be used as flavor additives in the future. Further research should be conducted to investigate pyrazinones in various systems, especially the peptide-ARPs, which are ubiquitous in real food systems.
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Affiliation(s)
- Yue Luo
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Siyue Zhu
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Jie Peng
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Run Li
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Qingrong Huang
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Shiming Li
- College of Biology and Agricultural Resources, Huanggang Normal University, Huanggang, Hubei 438000, China
| | - Baojun Xu
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China
| | - Heping Cui
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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3
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Iswari K, Atman, Marlina L, Riska, Antarlina SS, Arief RW, Waryat, Suwarda R, Sjafrina N, Yani A, Sunarmani, Joseph GH, Lintang M, Layuk P, Arif AB. Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans. ScientificWorldJournal 2024; 2024:1406858. [PMID: 38505371 PMCID: PMC10950414 DOI: 10.1155/2024/1406858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2024] [Revised: 03/04/2024] [Accepted: 03/05/2024] [Indexed: 03/21/2024] Open
Abstract
Chocolate products on the market are generally in the form of chocolate bars as snacks made from cocoa powder. Fat and powder are separated first through a pressing process to obtain the cocoa powder. Cocoa powder loses most of its fat content during processing. Therefore, the study aimed to determine the effect of steaming time on the cocoa bean content of fatty acids, free fatty acids, proximate levels, and antioxidant activity of snack bar products made from steamed cocoa beans. Seven steaming time intervals for cocoa beans were studied. The results showed that a longer steaming time affects the fatty acids, saturated fatty acids, antioxidants, and proximate in cocoa beans. Steaming time treatment at 45 minutes increased oleic acid, palmitic acid, and antioxidant activity. In addition, reducing free fatty acids represents a quality improvement that meets international Codex Alimentarius standards, offering a competitive advantage in the market. The food industry can adopt this steaming technique to develop snack bars and new products that are healthier and more sustainable by using steaming as an effective processing method in maintaining and increasing the nutritional value of products.
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Affiliation(s)
- Kasma Iswari
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Atman
- Research Center for Horticulture, National Research and Innovation Agency, Bogor, Indonesia
| | - Leni Marlina
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Riska
- Research Center for Horticulture, National Research and Innovation Agency, Bogor, Indonesia
| | - Sri Satya Antarlina
- Research Center for Food Technology and Processing, National Research and Innovation Agency, Yogyakarta, Indonesia
| | - Ratna Wylis Arief
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Waryat
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Rosniyati Suwarda
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Noveria Sjafrina
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Alvi Yani
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Sunarmani
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Gabriel Herald Joseph
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Meivie Lintang
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Payung Layuk
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Abdullah Bin Arif
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
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Yang S, Fan W, Nie Y, Xu Y. The formation and structural characteristics of melanoidins from fermenting and distilled grains of Chinese liquor (baijiu). Food Chem 2023; 410:135372. [PMID: 36634563 DOI: 10.1016/j.foodchem.2022.135372] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Revised: 12/21/2022] [Accepted: 12/29/2022] [Indexed: 12/31/2022]
Abstract
Chinese liquor (baijiu) is a typical fermented food. In which production, melanoidins are formed in fermenting grains during low-temperature fermentation with long-term, and in distilled grains with high-temperature distillation for short-term. Here, the formation and structural characterization of melanoidins in these two distinct stages were first investigated through chemical composition analysis and spectroscopic identification. Our research showed that proteins and phenols continuously participate in melanoidin formation during fermentation and distillation processes. Distillation could produce melanoidins with larger amounts, darker colors, higher molecular weights, and more stable states than fermentation. The chemical composition including 10 carbohydrates, 17 amino acids, 5 free phenolic acids, and 7 bound phenolic acids was successfully identified in melanoidins. Ion chromatography was proposed to be an efficient method to investigate carbohydrates in melanoidins. Moreover, the potential impact of microorganisms on melanoidins was first revealed to be the possible utilization of glucose in melanoidins.
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Affiliation(s)
- Shiqi Yang
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China
| | - Wenlai Fan
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China.
| | - Yao Nie
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China.
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China
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Velasquez-Reyes D, Rodríguez-Campos J, Avendaño-Arrazate C, Gschaedler A, Alcázar-Valle M, Lugo-Cervantes E. Forastero and Criollo cocoa beans, differences on the profile of volatile and non-volatile compounds in the process from fermentation to liquor. Heliyon 2023; 9:e15129. [PMID: 37089295 PMCID: PMC10119589 DOI: 10.1016/j.heliyon.2023.e15129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2022] [Revised: 03/25/2023] [Accepted: 03/27/2023] [Indexed: 04/03/2023] Open
Abstract
Cocoa bean fermentation is an important process because during this process, aroma compounds are produced, the astringency decreases, and the embryo dies. The fermentation processes of the Criollo and Forastero types have been studied separately without comparing them at the same time and in the same place. The aim of this work was to determine differences in the profile of volatile and nonvolatile compounds of Criollo and Forastero cocoa from the fermentation process to the final stage of obtaining the liquor. The experiments were carried out at the same time in the Maya region. Volatile compounds were determined by HS-SPME GC-MS (headspace solid phase-microextraction with gas chromatography-mass spectrometry). Sugars, organic acids, and alkaloids were determined by ultrahigh-performance liquid chromatography (UHPLC-PDA/UV). Criollo cocoa liquor was defined by the volatile and nonvolatile compounds such as acetic acid, phenylethyl alcohol, benzaldehyde, 2-phenylethyl acetate, acetophenone and 3-methylbutanal., which are associated with sour, honey, almond, flowery and chocolate aroma. Forastero cocoa liquor was represented with a significant difference by acetic acid, isobutyl acetate, 2,3-diethyl-5-methylpyrazine and ethyl octanoate and these could provide aroma descriptors such as sour, fruity and nutty. This study characterized for the first time the dynamics of volatile compounds during the fermentation, drying, and roasting stages and in the final cocoa liquor of Criollo and Forastero from cocoa beans of the same origin.
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Bioactive Compounds, Antioxidant Activity and Sensory Properties of Northern Red Oak ( Quercus rubra L., syn. Q. borealis F. Michx) Seeds Affected by Roasting Conditions. Molecules 2023; 28:molecules28052299. [PMID: 36903546 PMCID: PMC10005602 DOI: 10.3390/molecules28052299] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 02/24/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023] Open
Abstract
The nutritional value and health-promoting properties cause the fruits (acorns) of Quercus spp. to have great potential for use in the food industry as functional ingredients and antioxidants source. The aim of this study was to examine the bioactive compound's composition, antioxidant potential, physicochemical properties and taste characteristics of northern red oak (Quercus rubra L.) seeds subjected to roasting at different temperatures and times. The results indicate that the roasting markedly affects the composition of bioactive components of acorns. In general, the use of roasting temperatures greater than 135 °C causes a decrease in the total phenolic compound content of Q. rubra seeds. Furthermore, along with an increase in temperature and thermal processing time, a remarkable increase in melanoidins, which are the final products of the Maillard reaction, was also observed in processed Q. rubra seeds. Both unroasted and roasted acorn seeds had high DPPH radical scavenging capacity, ferric reducing antioxidant power (FRAP) and ferrous ion chelating activity. Roasting at 135 °C caused negligible changes in total phenolics content and antioxidant activity of Q. rubra seeds. Almost all samples had lower antioxidant capacity along with an increase in the roasting temperatures. Additionally, thermal processing of acorn seeds contributes to the development of the brown color and the reduction of bitterness, and the creation of a more pleasant taste of the final products. Overall, the results of this study show that both unroasted and roasted Q. rubra seeds may be an interesting source of bioactive compounds with high antioxidant activity. Therefore, they can be used as a functional ingredient of beverages or food.
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From Cocoa to Chocolate: Effect of Processing on Flavanols and Methylxanthines and Their Mechanisms of Action. Int J Mol Sci 2022; 23:ijms232214365. [PMID: 36430843 PMCID: PMC9698929 DOI: 10.3390/ijms232214365] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 11/14/2022] [Accepted: 11/16/2022] [Indexed: 11/22/2022] Open
Abstract
Despite the health benefits associated with the ingestion of the bioactive compounds in cocoa, the high concentrations of polyphenols and methylxanthines in the raw cocoa beans negatively influence the taste, confer the astringency and bitterness, and affect the stability and digestibility of the cocoa products. It is, therefore, necessary to process cocoa beans to develop the characteristic color, taste, and flavor, and reduce the astringency and bitterness, which are desirable in cocoa products. Processing, however, affects the composition and quantities of the bioactive compounds, resulting in the modification of the health-promoting properties of cocoa beans and chocolate. In this advanced review, we sought to better understand the effect of cocoa's transformational process into chocolate on polyphenols and methylxanthine and the mechanism of action of the original flavanols and methylxanthines. More data on the cocoa processing effect on cocoa bioactives are still needed for better understanding the effect of each processing step on the final polyphenolic and methylxanthine composition of chocolate and other cocoa products. Regarding the mechanisms of action, theobromine acts through the modulation of the fatty acid metabolism, mitochondrial function, and energy metabolism pathways, while flavanols mainly act though the protein kinases and antioxidant pathways. Both flavanols and theobromine seem to be involved in the nitric oxide and neurotrophin regulation.
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8
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Peña-Correa RF, Ataç Mogol B, Fogliano V. The impact of roasting on cocoa quality parameters. Crit Rev Food Sci Nutr 2022; 64:4348-4361. [PMID: 36382628 DOI: 10.1080/10408398.2022.2141191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Roasting is an essential process in cocoa industry involving high temperatures that causes several physicochemical and microstructural changes in cocoa beans that ensure their quality and further processability. The versatility in roasting temperatures (100 - 150 °C) has attracted the attention of researchers toward the exploration of the effects of different roasting conditions on the color, proximal composition, cocoa butter quality, concentration of thermolabile compounds, formation of odor-active volatile organic compounds, generation of melanoidins, production of thermal processes contaminants in cocoa nibs, among others. Some researchers have drowned in exploring new roasting parameters (e.g., the concentration of water steam in the roasting chamber), whilst others have adapted novel heat-transfer techniques to cocoa nibs (e.g., fluidized bed roasting and microwaves). A detailed investigation of the physicochemical phenomena occurring under different cocoa roasting scenarios is lacking. Therefore, this review provides a comprehensive analysis of the state of art of cocoa roasting, identifies weak and mistaken points, presents research gaps, and gives recommendations to be considered for future cocoa studies.
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Affiliation(s)
- Ruth Fabiola Peña-Correa
- Department of Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands
| | - Burçe Ataç Mogol
- Hacettepe Üniversitesi, Department of Food Engineering, Food Quality and Safety (FoQuS) Research Group, Beytepe, Ankara, Turkey
| | - Vincenzo Fogliano
- Department of Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands
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Becerra LD, Zuluaga M, Mayorga EY, Moreno FL, Ruíz RY, Escobar S. Cocoa seed transformation under controlled process conditions: Modelling of the mass transfer of organic acids and reducing sugar formation analysis. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.10.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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10
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André A, Casty B, Ullrich L, Chetschik I. Use of molecular networking to identify 2,5-diketopiperazines in chocolates as potential markers of bean variety. Heliyon 2022; 8:e10770. [PMID: 36193528 PMCID: PMC9525904 DOI: 10.1016/j.heliyon.2022.e10770] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 06/13/2022] [Accepted: 09/22/2022] [Indexed: 11/26/2022] Open
Abstract
2,5-diketopiperazines are cyclic dipeptides found, among others, in chocolate. Although those compounds are contributing greatly to its pleasant bitterness, they can also be seen as interesting markers of cocoa beans processing. To evaluate the influence of bean variety and processing technology on the quantity of 2,5-diketopiperazines formed in chocolates, HPLC-MS/MS analyses were conducted, and a molecular network was built with the MS2 data. This approach eases the identification of 2,5-diketopiperazines within complex datasets and allows to visualize the chemical diversity of all samples. Using this methodology, 33 dark chocolates were analysed. 18 different diketopiperazine were identified and quantified. Among them, cyclo(L-ile-L-val), cyclo(L-leu-L-ile) and cyclo(L-phe-L-phe) were, to the best of our knowledge, detected for the first time in chocolate. The molecular network allows the clear visualization of differences between samples. The principal component analysis revealed the clustering of small batch chocolate samples according to bean variety, suggesting that bean genotype has a strong influence on the 2,5-diketopiperazines content of bean-to-bar chocolates, regardless of the degree of roasting or the technological process used by the small producers. The presence of two unique diastereoisomers in the classical chocolates bought in the supermarket indicates that the beans have probably undergone a more intense heat treatment. This study proposes the use of 2,5-diketopiperazines as potential markers of cocoa beans variety, as well as an indicator of post-harvest processing and processing technology, and highlights the potential of the molecular networks in the field of food and drink innovation as a promising tool to understand the complex chemistry of flavours.
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Affiliation(s)
- Amandine André
- ZHAW Zurich University of Applied Sciences, School of Life Sciences and Facility Management, ILGI Institute of Food and Beverage Innovation, Research Group Food Chemistry, 8820, Wädenswil, Switzerland
| | - Bettina Casty
- ZHAW Zurich University of Applied Sciences, School of Life Sciences and Facility Management, ILGI Institute of Food and Beverage Innovation, Research Group Food Chemistry, 8820, Wädenswil, Switzerland
| | - Lisa Ullrich
- ZHAW Zurich University of Applied Sciences, School of Life Sciences and Facility Management, ILGI Institute of Food and Beverage Innovation, Research Group Food Chemistry, 8820, Wädenswil, Switzerland
| | - Irene Chetschik
- ZHAW Zurich University of Applied Sciences, School of Life Sciences and Facility Management, ILGI Institute of Food and Beverage Innovation, Research Group Food Chemistry, 8820, Wädenswil, Switzerland
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Febrianto NA, Zhu F. Comparison of bioactive components and flavor volatiles of diverse cocoa genotypes of Theobroma grandiflorum, Theobroma bicolor, Theobroma subincanum and Theobroma cacao. Food Res Int 2022; 161:111764. [DOI: 10.1016/j.foodres.2022.111764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 07/21/2022] [Accepted: 08/02/2022] [Indexed: 11/04/2022]
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12
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Tee YK, Bariah K, Hisyam Zainudin B, Samuel Yap KC, Ong NG. Impacts of cocoa pod maturity at harvest and bean fermentation period on the production of chocolate with potential health benefits. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1576-1585. [PMID: 34405409 DOI: 10.1002/jsfa.11494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 08/02/2021] [Accepted: 08/17/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Cacao beans are rich sources of polyphenols with an abundance of flavonoids and methylxanthines that have positive influences on human health. The main factors affecting the formation of flavor as well as the chemical and bioactive composition of cacao beans are cacao pod maturity and post-harvest fermentation. The purpose of this research was to evaluate the effects of pod harvest maturity (mature and ripe) and post-fermentation period (1, 3, and 5 days in a controlled temperature environment) measured by pre-harvest maturity indices, post-harvest quality tests, chemical measurements, and organoleptic evaluation. RESULTS As pods developed, flavonol accumulated while nitrogen content degraded. Mature pods produced beans with a higher flavonol, catechin, and total phenolic content (TPC). As fermentation progressed, the beans' fat, TPC, antioxidant activity, and catechin content increased, regardless of pod maturity at harvest. Free fatty acid (FFA) levels were highest in 5 day fermented beans. The 3 day fermented beans contained significantly higher epicatechin, with lower FFA content. Chocolate made from mature beans with 3 day fermentation was more pleasant as it scored the highest in flavor intensity and complexity and the lowest in acidity and astringency. CONCLUSION This study suggests that cacao pods harvested at the mature stage with further fermentation for 3 days under controlled temperatures produce specialty beans with potential health benefits. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Yei-Kheng Tee
- Cocoa Upstream Technology Division, Malaysian Cocoa Board, Sg. Sumun, Malaysia
| | - Khairul Bariah
- Cocoa Downstream Technology Division, Malaysian Cocoa Board, Cocoa Innovative and Technology Centre, Nilai, Malaysia
| | - Badrul Hisyam Zainudin
- Cocoa Downstream Technology Division, Malaysian Cocoa Board, Cocoa Innovative and Technology Centre, Nilai, Malaysia
| | - Kian-Chee Samuel Yap
- Cocoa Downstream Technology Division, Malaysian Cocoa Board, Cocoa Innovative and Technology Centre, Nilai, Malaysia
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13
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Antonietti S, Silva AM, Simões C, Almeida D, Félix LM, Papetti A, Nunes FM. Chemical Composition and Potential Biological Activity of Melanoidins From Instant Soluble Coffee and Instant Soluble Barley: A Comparative Study. Front Nutr 2022; 9:825584. [PMID: 35223955 PMCID: PMC8870621 DOI: 10.3389/fnut.2022.825584] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Accepted: 01/06/2022] [Indexed: 11/13/2022] Open
Abstract
In this work a comparative study of the chemical composition and potential biological activity of high molecular weight (HMW) melanoidins isolated from instant soluble coffee (ISC) and instant soluble barley (ISB) was performed. ISB HMW melanoidins were almost exclusively composed by an ethanol soluble (EtSn) melanoidin fraction composed by glucose (76% w/w) partially susceptible to in vitro digestion, whereas ISC was composed mainly by arabinogalactans (~41% w/w) and lower amounts of galactomannans (~14% w/w) presenting a range of ethanol solubilities and resistant to in vitro digestion. Melanoidins from ISC presented a significantly higher content of condensed phenolic compounds (17/100 g) when compared to ISB (8/100 g) showing also a higher in vitro scavenging of ABTS•+ (329 mmol Trolox/100 g vs. 124 mmol Trolox/100 g) and NO radicals (inhibition percentage of 57 and 26%, respectively). Nevertheless, ISB EtSn melanoidins presented, on average a higher inhibitory effect on NO production from LPS-stimulated macrophages. ISB melanoidins, up to 1 mg/mL, did not induce toxicity in Caco-2, HepG2 and RAW 264.7 cell lines while at the highest concentration ISC slightly reduced cell viability. Thus, consumption of a diet rich in ISC and ISB melanoidins may reduce the oxidative stress, the inflammatory levels and increase the protective effects against chronic inflammatory diseases.
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Affiliation(s)
- Sofia Antonietti
- Food and Wine Chemistry Lab, Chemistry Department, CQ-VR, Chemistry Research Centre – Vila Real, School of Life Sciences and Environment, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal
- Department of Drug Sciences, University of Pavia, Pavia, Italy
| | - Amélia M. Silva
- Department of Biology and Environment (DeBA-ECVA), University of Trás-os-Montes e Alto Douro, School of Life Sciences and Environment (UTAD-ECVA), Vila Real, Portugal
- Centre for Research and Technology of Agro-Environmental and Biological Sciences (CITAB-UTAD), Vila Real, Portugal
| | - Cristiana Simões
- Food and Wine Chemistry Lab, Chemistry Department, CQ-VR, Chemistry Research Centre – Vila Real, School of Life Sciences and Environment, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal
| | - Diana Almeida
- Department of Biology and Environment (DeBA-ECVA), University of Trás-os-Montes e Alto Douro, School of Life Sciences and Environment (UTAD-ECVA), Vila Real, Portugal
| | - Luis M. Félix
- Department of Biology and Environment (DeBA-ECVA), University of Trás-os-Montes e Alto Douro, School of Life Sciences and Environment (UTAD-ECVA), Vila Real, Portugal
- Centre for Research and Technology of Agro-Environmental and Biological Sciences (CITAB-UTAD), Vila Real, Portugal
| | - Adele Papetti
- Department of Drug Sciences, University of Pavia, Pavia, Italy
| | - Fernando M. Nunes
- Food and Wine Chemistry Lab, Chemistry Department, CQ-VR, Chemistry Research Centre – Vila Real, School of Life Sciences and Environment, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal
- *Correspondence: Fernando M. Nunes
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14
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Irwan Zubairi S, Afiqa Ab Kadir I, Nurzahim Z, Lazim A. Evaluation of poly(L-lactic acid) (PLLA) rapid indicator film on deterioration degree of Refined, Bleached and Deodorised Malaysian Tenera Palm Olein oil (RBDPO) during long-term repetitive deep-fat frying. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2022.103726] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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15
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Grigoriou AM, Pinakoulaki E. Linking the Dynamic Changes in the In Vitro Antioxidant Activity of Carob Kibbles upon Roasting to the Chemical and Structural Changes Revealed by FTIR Spectroscopy. Antioxidants (Basel) 2021; 10:2025. [PMID: 34943128 PMCID: PMC8698282 DOI: 10.3390/antiox10122025] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 12/13/2021] [Accepted: 12/16/2021] [Indexed: 11/30/2022] Open
Abstract
Recent studies have highlighted the potential of utilizing carob kibbles as a bioactive-rich food ingredient associated with substantial health benefits. Roasting is a key process in enhancing the sensory characteristics of carob kibbles, also affecting the bioactive polyphenols and leading to the formation of Maillard reaction products (MRPs), including the polymeric melanoidins that are associated with a high antioxidant potential but remain unexplored in carob. In this work, we employed for the first time attenuated total reflectance-Fourier Transform Infrared (ATR-FTIR) spectroscopy to probe the dynamic chemical and structural changes upon the roasting of carob kibbles, along with the investigation of the in vitro antioxidant activity through the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and the determination of the total polyphenolic, proanthocyanidin, gallic acid and cinnamic acid contents. Roasting significantly enhanced the in vitro antioxidant activity of the polyphenolic carob extracts, with different rates at distinct roasting temperatures. The ATR-FTIR analysis enabled the identification of the changes in the structural features of polyphenolic compounds that were related to the improved antioxidant activity upon roasting. Furthermore, the detection of characteristic signatures for the polymeric melanoidins in the infrared (IR) fingerprint region provided the first evidence for the formation and structural properties of these complex, diverse compounds in roasted carob kibbles.
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16
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Ooi TS, Ting ASY, Siow LF. Physicochemical properties, antioxidant content, volatile organic compounds and sensory profile of cocoa beans fermented with yeast starter cultures. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15893] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Teng Sin Ooi
- School of Science Monash University MalaysiaJalan Lagoon Selatan Selangor Malaysia
| | - Adeline Su Yien Ting
- School of Science Monash University MalaysiaJalan Lagoon Selatan Selangor Malaysia
| | - Lee Fong Siow
- School of Science Monash University MalaysiaJalan Lagoon Selatan Selangor Malaysia
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17
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Moreira I, Costa J, Vilela L, Lima N, Santos C, Schwan R. Influence of S. cerevisiae and P. kluyveri as starters on chocolate flavour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4409-4419. [PMID: 33421137 DOI: 10.1002/jsfa.11082] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 12/27/2020] [Accepted: 01/09/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Fermented cocoa beans (Theobroma cacao L.) are a pivotal raw material for chocolate production. A cocktail yeast applied in the cocoa fermentation process can promote the formation of pleasant metabolites. Saccharomyces, Pichia and Hanseniaspora have been widely used in fermentation to improve the final product organoleptic profile, highlighting that fermentation is a critical point for chocolate flavour precursor production. This study aims to evaluate the impact of Pichia kluyveri and Saccharomyces cerevisiae strains as starter cultures on the fermentation for two cocoa hybrids, FA13 and CEPEC2002. RESULTS During fermentation processes, volatile organic compounds (VOCs) and protein profiles were assessed. Chocolates produced were also assessed regarding the presence of VOCs. Eighty VOCs were identified using gas chromatography coupled to mass spectrometry analysis. Mass spectrometry provided the protein profile evolution during fermentation and showed that the profiles changed with inoculation type (spontaneous versus inoculated fermentation). Chocolate obtained from FA13 inoculated with S. cerevisiae strain contained a greater amount of organics acids, being categorised as sourer than chocolate produced by spontaneous fermentation of FA13. CEPEC2002 inoculated with S. cerevisiae strain in co-culture with P. kluyveri strain generated less sour and sweeter chocolate than spontaneous fermentation only. CONCLUSIONS Chocolates from inoculated assays with starter cultures were more accepted by evaluators, highlighting that P. kluyveri and S. cerevisiae influence the composition of VOCs. Besides, protein profiles also changed throughout fermentation. Further investigation should be conducted to clarify protein degradation dynamics during inoculated fermentations to define which of the microbial cultures positively affect the chocolate sensory characteristics. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Igor Moreira
- Department of Food Science, Federal University of Lavras, Lavras, Brazil
| | - Jéssica Costa
- Programa de Doctorado en Ciencias de Recursos Naturales, Universidad de La Frontera, Temuco, Chile
| | - Leonardo Vilela
- Department of Biology, Federal University of Lavras, Lavras, Brazil
| | - Nelson Lima
- CEB-Centre of Biological Engineering, Micoteca da Universidade do Minho, University of Minho, Braga, Portugal
| | - Cledir Santos
- Department of Chemical Science and Natural Resources, Universidad de La Frontera, Temuco, Chile
| | - Rosane Schwan
- Department of Biology, Federal University of Lavras, Lavras, Brazil
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18
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Hernandez CE, Granados L. Quality differentiation of cocoa beans: implications for geographical indications. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3993-4002. [PMID: 33421139 DOI: 10.1002/jsfa.11077] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 01/03/2021] [Accepted: 01/09/2021] [Indexed: 06/12/2023]
Abstract
Geographical indications may stimulate collective actions of governance for quality control, trade and marketing as well as innovation based on the use of local resources and regional biodiversity. Cocoa production, however, dominated by small family agriculture in tropical regions, has rarely made use of such strategies. This review is aimed at understanding major research interests and emerging technologies helpful for the origin differentiation of cocoa quality. Results from literature search and cited references of publications on cocoa research were imported into VOSviewer for data analysis, which aided in visualizing major research hotpots. Co-occurrence analysis yielded major research clusters which guided the discussion of this review. Observed was a consensus recognizing cocoa quality resulting from the interaction of genotype, fermentation variables and geographical origin. A classic view of cocoa genetics based on the dichotomy of 'fine versus bulk' has been reexamined by a broader perspective of human selection and cocoa genotype evolution. This new approach to cocoa genetic diversity, together with the understanding of complex microbiome interactions through fermentation, as well as quality reproducibility challenged by geographical conditions, have demonstrated the importance of terroir in the production of special attributes. Cocoa growing communities around the tropics have been clearly enabled by new omics and chemometrics to systematize producing conditions and practices in the designation of specifications for the differentiation of origin quality. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Carlos Eduardo Hernandez
- Laboratory of Food Quality Innovation, School of Agricultural Sciences, National University (UNA), Heredia, Costa Rica
| | - Leonardo Granados
- Center for the Development of Denominations of Origin and Agrifood Quality (CADENAGRO), School of Agricultural Sciences, National University (UNA), Heredia, Costa Rica
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19
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Febrianto NA, Wang S, Zhu F. Chemical and biological properties of cocoa beans affected by processing: a review. Crit Rev Food Sci Nutr 2021; 62:8403-8434. [PMID: 34047627 DOI: 10.1080/10408398.2021.1928597] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Cocoa (Theobroma cacao L.) is widely cultivated in tropical countries. The cocoa beans are a popular ingredient of confectionery. Cocoa beans contain various chemicals that contribute to their bioactivity and nutritional properties. There has been increasing interest in developing cocoa beans for "healthy" food products. Cocoa beans have special combination of nutrients such as lipids, carbohydrates, proteins and other compounds of biological activities. The bioactive phytochemicals include methylxanthines, polyphenols, biogenic amines, melanoidins, isoprostanoids and oxalates. These phytochemicals of cocoa are related to various in vivo and in vitro biological activities such as antioxidation, anti-cancer, anti-microbial, anti-inflammation, anti-diabetes, cardiovascular protection, physical improvement, anti-photoaging, anti-depression and blood glucose regulation. The potential of bioactive compounds in cocoa remains to be maximized for food and nutritional applications. The current processing technology promotes the degradation of beneficial bioactive compounds, while maximizing the flavors and its precursors. It is not optimized for the utilization of cocoa beans for "healthy" product formulations. Modifications of the current processing line and non-conventional processing are needed to better preserve and utilize the beneficial bioactive compounds in cocoa beans.
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Affiliation(s)
- Noor Ariefandie Febrianto
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand.,Indonesian Coffee and Cocoa Research Institute (ICCRI), Jember, East Java, Indonesia
| | - Sunan Wang
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand.,Canadian Food and Wine Institute, Niagara College, Ontario, Canada
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand
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20
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Mid-Infrared Spectroscopy as a Rapid Tool to Qualitatively Predict the Effects of Species, Regions and Roasting on the Nutritional Composition of Australian Acacia Seed Species. Molecules 2021; 26:molecules26071879. [PMID: 33810352 PMCID: PMC8036610 DOI: 10.3390/molecules26071879] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 03/22/2021] [Accepted: 03/24/2021] [Indexed: 12/02/2022] Open
Abstract
In recent times, the popularity of adding value to under-utilized legumes have increased to enhance their use for human consumption. Acacia seed (AS) is an underutilized legume with over 40 edible species found in Australia. The study aimed to qualitatively characterize the chemical composition of 14 common edible AS species from 27 regions in Australia using mid-infrared (MIR) spectroscopy as a rapid tool. Raw and roasted (180 °C, 5, 7, and 9 min) AS flour were analysed using MIR spectroscopy. The wavenumbers (1045 cm−1, 1641 cm−1, and 2852–2926 cm−1) in the MIR spectra show the main components in the AS samples. Principal component analysis (PCA) of the MIR data displayed the clustering of samples according to species and roasting treatment. However, regional differences within the same AS species have less of an effect on the components, as shown in the PCA plot. Statistical analysis of absorbance at specific wavenumbers showed that roasting significantly (p < 0.05) reduced the compositions of some of the AS species. The results provided a foundation for hypothesizing the compositional similarity and/or differences among AS species before and after roasting.
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21
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Comparison of Thermal Characteristics and Fatty Acids Composition in Raw and Roasted Cocoa Beans from Peru (Criollo) and Ecuador (Forastero). APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11062698] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The aim of this research was to complete the characteristics of cocoa beans and cocoa butter extracted from two different Theobroma cacao species: Criollo originated from Peru and Forastero originated from Ecuador, both in the version of raw (unroasted) and roasted beans. Before extraction, the cocoa beans were characterized by proximate analysis. The determination of fatty acids composition was carried out by gas chromatography (GC). The positional distribution of fatty acids in the sn-2 positions of triacylglycerols (TAGs) was also determined. The thermogravimetric analyses (TGA/DTG) were performed under the nitrogen and oxygen atmosphere of roasted and unroasted cocoa beans. The kinetic information was helpful to assess the oxidative stability of cocoa butter. The cocoa butter extracted from unroasted Forastero from Ecuador had the highest values of oxidation activation energy Ea. The melting characteristics of cocoa butter extracted from roasted Criollo species were very similar to their unroasted versions. The same trend was not observed for Forastero species. TGA and DTG were revealed to be useful tools for the analysis of whole cocoa beans and the fats extracted from these cocoa beans.
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22
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Jia TZ, Bapat NV, Verma A, Mamajanov I, Cleaves HJ, Chandru K. Incorporation of Basic α-Hydroxy Acid Residues into Primitive Polyester Microdroplets for RNA Segregation. Biomacromolecules 2021; 22:1484-1493. [PMID: 33663210 DOI: 10.1021/acs.biomac.0c01697] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Nucleic acid segregation and compartmentalization were likely essential functions that primitive compartment systems resolved during evolution. Recently, polyester microdroplets generated from dehydration synthesis of various α-hydroxy acids (αHA) were suggested as potential primitive compartments. Some of these droplets can differentially segregate and compartmentalize organic dyes, proteins, and nucleic acids. However, the previously studied polyester microdroplets included limited αHA chemical diversity, which may not reflect the chemical diversity available in the primitive Earth environment. Here, we increased the chemical diversity of polyester microdroplet systems by combinatorially adding an αHA monomer with a basic side chain, 4-amino-2-hydroxybutyric acid (4a2h), which was incorporated with different ratios of other αHAs containing uncharged side chains to form combinatorial heteropolyesters via dehydration synthesis. Incorporation of 4a2h in the polymers resulted in the assembly of some polyester microdroplets able to segregate fluorescent RNA or potentially acquire intrinsic fluorescent character, suggesting that minor modifications of polyester composition can significantly impact the functional properties of primitive compartments. This study suggests one process by which primitive chemical systems can increase diversity of compartment "phenotype" through simple modifications in their chemical composition.
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Affiliation(s)
- Tony Z Jia
- Earth-Life Science Institute, Tokyo Institute of Technology, 2-12-1-IE-1 Ookayama, Meguro-ku, Tokyo 152-8550, Japan.,Blue Marble Space Institute of Science, 1001 4th Ave., Suite 3201, Seattle, Washington 98154, United States
| | - Niraja V Bapat
- Earth-Life Science Institute, Tokyo Institute of Technology, 2-12-1-IE-1 Ookayama, Meguro-ku, Tokyo 152-8550, Japan.,Department of Biology, Indian Institute of Science Education and Research, Dr. Homi Bhabha Road, Ward No. 8, NCL Colony, Pashan, Pune, Maharashtra 411008, India
| | - Ajay Verma
- Department of Biology, Indian Institute of Science Education and Research, Dr. Homi Bhabha Road, Ward No. 8, NCL Colony, Pashan, Pune, Maharashtra 411008, India
| | - Irena Mamajanov
- Earth-Life Science Institute, Tokyo Institute of Technology, 2-12-1-IE-1 Ookayama, Meguro-ku, Tokyo 152-8550, Japan
| | - H James Cleaves
- Earth-Life Science Institute, Tokyo Institute of Technology, 2-12-1-IE-1 Ookayama, Meguro-ku, Tokyo 152-8550, Japan.,Blue Marble Space Institute of Science, 1001 4th Ave., Suite 3201, Seattle, Washington 98154, United States.,Institute for Advanced Study, 1 Einstein Drive, Princeton, New Jersey 08540, United States
| | - Kuhan Chandru
- Department of Physical Chemistry, University of Chemistry and Technology, Prague, Technicka 5, 16628 Prague 6 - Dejvice, Czech Republic.,Space Science Centre (ANGKASA), Institute of Climate Change, National University of Malaysia, UKM, Bangi, Selangor Darul Ehsan 43650, Malaysia
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23
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Diedericks CF, Venema P, Mubaiwa J, Jideani VA, van der Linden E. Effect of processing on the microstructure and composition of Bambara groundnut (Vigna subterranea (L.) Verdc.) seeds, flour and protein isolates. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106031] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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24
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Smach MA, Zarrouk A, Hafsa J, Gaffrej H, Ben Abdallah J, Charfeddine B, Limem K. Maillard Reaction Products and Phenolic Compounds from Roasted Peanut Flour Extracts Prevent Scopolamine-Induced Amnesia Via Cholinergic Modulation and Antioxidative Effects in Mice. J Med Food 2020; 24:645-652. [PMID: 33035147 DOI: 10.1089/jmf.2020.0028] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Research on the beneficial effects of Maillard reaction products (MRPs) and phenolic compounds derived from roasted peanut flour on the nervous system remains insufficient. This study aimed to evaluate the effect of a 28-day oral administration of defatted peanut extract rich in MPRs and polyphenolic compounds on the cognitive impairments and oxidative injury induced by scopolamine in a mouse model. Light and dark extracts from peanut flour were prepared by heating peanuts at 187°C for two different times (8.6 and 12.7 min) and defatted using soxhlet apparatus. The mice were orally pretreated with either roasted defatted peanuts extracts (100 mg/kg) or donepezil (3 mg/kg) for 21 days. On day 19 and until day 28, mice were injected subcutaneously with water or scopolamine (1 mg/kg body weight) 15 min after roasted defatted peanuts extracts/water feeding. Mice were subsequently subjected to a battery of behavioral tests including open field locomotor activity assay, and Morris water maze test. Brain tissues were collected to measure acetylcholine, acetylcholinesterase, and oxidative parameters (glutathione and malondialdehyde). Roasted defatted peanuts (light and dark) (100 mg/kg) treatment significantly ameliorated cognitive performance and reversed the oxidative damage when compared with the scopolamine group. These data demonstrate the defatted peanuts extracts exert potent anti-amnesic effects via the modulation of cholinergic and antioxidant activities.
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Affiliation(s)
- Mohamed Ali Smach
- Department of Biochemistry, Faculty of Medicine Sousse, University of Sousse, Sousse, Tunisia
| | - Amira Zarrouk
- Department of Biochemistry, Faculty of Medicine Sousse, University of Sousse, Sousse, Tunisia.,Laboratory 'Nutrition, Functional Aliments and vascular Health', UR12ES05 Monastir University, Monastir, Tunisia
| | - Jawhar Hafsa
- Department of Biochemistry, Faculty of Medicine Sousse, University of Sousse, Sousse, Tunisia.,AgroBiosciences Research Division, Mohammed VI Polytechnic University, Ben-Guerir, Morocco
| | - Henda Gaffrej
- Department of Biochemistry, Faculty of Medicine Sousse, University of Sousse, Sousse, Tunisia
| | - Jihen Ben Abdallah
- Department of Biochemistry, Faculty of Medicine Sousse, University of Sousse, Sousse, Tunisia
| | - Bassem Charfeddine
- Department of Biochemistry, Faculty of Medicine Sousse, University of Sousse, Sousse, Tunisia
| | - Khalifa Limem
- Department of Biochemistry, Faculty of Medicine Sousse, University of Sousse, Sousse, Tunisia
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25
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Obajemihi OI, Olaoye JO, Ojediran JO, Cheng J, Sun D. Model development and optimization of process conditions for color properties of tomato in a hot‐air convective dryer using box–behnken design. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14771] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Obafemi I. Obajemihi
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Food Engineering Department Faculty of Engineering and Technology University of IlorinKwara State Ilorin Nigeria
- Academy of Contemporary Food Engineering South China University of Technology Guangzhou Higher Education Mega Center Guangzhou China
| | - Joshua O. Olaoye
- Food Engineering Department Faculty of Engineering and Technology University of IlorinKwara State Ilorin Nigeria
- Agricultural and Biosystems Engineering Department Faculty of Engineering and Technology University of Ilorin Ilorin Nigeria
| | - John O. Ojediran
- Agricultural and Bio‐systems Engineering Department College of Engineering Landmark University Ilorin Nigeria
| | - Jun‐Hu Cheng
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Academy of Contemporary Food Engineering South China University of Technology Guangzhou Higher Education Mega Center Guangzhou China
| | - Da‐Wen Sun
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Academy of Contemporary Food Engineering South China University of Technology Guangzhou Higher Education Mega Center Guangzhou China
- Food Refrigeration and Computerized Food Technology (FRCFT) Agriculture and Food Science Centre University College DublinNational University of Ireland Belfield Ireland
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26
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Gąsior J, Kawa-Rygielska J, Kucharska AZ. Carbohydrates Profile, Polyphenols Content and Antioxidative Properties of Beer Worts Produced with Different Dark Malts Varieties or Roasted Barley Grains. Molecules 2020; 25:E3882. [PMID: 32858842 PMCID: PMC7503650 DOI: 10.3390/molecules25173882] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 08/21/2020] [Accepted: 08/24/2020] [Indexed: 02/06/2023] Open
Abstract
The aim of this study was to assess the possibility of shaping properties of beers at the stage of brewing wort production with the use of various types of special malts (chocolate pale, chocolate dark, wheat chocolate, brown barley) and roasted barley grains. The carbohydrate profile, polyphenols content, antioxidant capacity, 5-hydroxymethylfurfural content, and the browning index level were analyzed. Statistical analysis showed significant differences in the values of the examined features between the samples. The sugars whose content was most affected by the addition of special malts were maltose and dextrins. The polyphenol content in worts with 10% of additive was 176.02-397.03 mg GAE/L, ferric reducing antioxidant power (FRAP) 1.32-2.07 mmol TE/L, and capacity to reduction radical generated from 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS•+) 1.46-2.70 mmol TE/L. Wort with 40% dark malt showed the highest content of polyphenolic compounds and antioxidant activity (FRAP and ABTS•+). The HMF content and the browning index value were higher for wort with the addition of darker-colored malts (EBC) and increased with increasing dark malt dose.
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Affiliation(s)
- Justyna Gąsior
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland;
| | - Joanna Kawa-Rygielska
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland;
| | - Alicja Z. Kucharska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland;
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27
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Calva-Estrada SJ, Utrilla-Vázquez M, Vallejo-Cardona A, Roblero-Pérez DB, Lugo-Cervantes E. Thermal properties and volatile compounds profile of commercial dark-chocolates from different genotypes of cocoa beans (Theobroma cacao L.) from Latin America. Food Res Int 2020; 136:109594. [PMID: 32846619 DOI: 10.1016/j.foodres.2020.109594] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 07/21/2020] [Accepted: 07/23/2020] [Indexed: 01/03/2023]
Abstract
There is a growing interest in the identification of chemometric markers that allow the distinction and authentication of dark-chocolates according to their cocoa geographical origin and/or genotype. However, samples derived from Latin American cocoa, including specimens from North and South America, have not been studied in this context. An exploration of the melting behavior, fat composition, bioactive content, and volatile profile of commercial darkchocolates was conducted to identify possible patterns related to the genotype and/or origin of cocoa from Latin America. The melting properties were evaluated by DSC and related to fat content and fatty acids profile. Total polyphenol, anthocyanin, methylxanthine, and catechin content were analyzed. Finally, the volatile compounds were extracted and identified by HS-SPME/GC-MS and were analyzed through Principal Component Analysis (PCA) and the Hierarchical Cluster Analysis Heatmap (HCA Heatmap). The fatty acids profile showed a relationship with the melting properties of dark chocolate. The samples exhibited two glass-transition temperatures (Tg) at ≈19 °C and ≈25.5 °C, possibly related to traces of unstable polymorphic forms of monounsaturated triacylglycerides. The analysis of bioactive compounds demonstrated great variability among samples independent of the cocoa origin, genotype, and content. The PCA and HCA Heatmaps allowed discriminating against the chocolates in relation to the cocoa origin and genotype. Compounds like tetramethylpyrazine, trimethylpyrazine, benzaldehyde, and furfural could be considered as dark-chocolate aroma markers derived from Latin American cocoas (North American region). The 2-phenylethyl alcohol, 2-methylpropanoic acid, 2,3-butanediol, 2-nonanone, and limonene for derived from South America. And the 2-phenylethyl acetate, 3-methyl-butanal, and cinnamaldehyde could allow to distinguishing between regional genotypes.
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Affiliation(s)
- S J Calva-Estrada
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico
| | - M Utrilla-Vázquez
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico
| | - A Vallejo-Cardona
- Unidad de Biotecnología Médica y Farmacéutica, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Av. Normalistas 800, Colinas de la Normal, C.P. 44270 Guadalajara, Jalisco, Mexico
| | - D B Roblero-Pérez
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico
| | - E Lugo-Cervantes
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico.
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28
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5-Hydroxymethylfurfural and acrylamide content of cocoa shell treated with high voltage electrical discharge. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107043] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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29
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Rojas S M, Chejne F, Ciro H, Montoya J. Roasting impact on the chemical and physical structure of
Criollo
cocoa variety (
Theobroma cacao L
). J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13400] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Myriam Rojas S
- Facultad de Minas, Escuela de Procesos y EnergíaUniversidad Nacional de Colombia Medellín Antioquia Colombia
| | - Farid Chejne
- Facultad de Minas, Escuela de Procesos y EnergíaUniversidad Nacional de Colombia Medellín Antioquia Colombia
| | - Héctor Ciro
- Departamento de Ingeniería agrícola y alimentosUniversidad Nacional de Colombia Medellín, Antioquia Colombia
| | - Jorge Montoya
- Facultad de Minas, Escuela de Procesos y EnergíaUniversidad Nacional de Colombia Medellín Antioquia Colombia
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Quality Evaluation of Tigernut Milk-Based Popsicles Produced with Date Palm Fruits as Sweetener. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2019. [DOI: 10.2478/aucft-2019-0017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
Popsicle is a flavored and edible ice on stick that can be produced with dairy products. This study aimed to investigate the possibility of using milk from tigernut as a non-dairy source and date palm fruits as sweetener for producing popsicles with enhanced bioactive properties and acceptability. Tigernut milk-based popsicles sweetened with sugar, unroasted date or roasted date were made. The physical properties, antioxidant activity, total phenolic content, melting rate, and sensory characteristics were evaluated. The roasting process significantly influenced the total phenol, antioxidant activity and sensory characteristics of the popsicles. Melting resistance was higher in the popsicles containing both the roasted and unroasted dates compared to the sugar sweetened popsicles. Popsicles sweetened with roasted dates exhibited the most acceptable sensory properties in terms of flavour, taste and overall acceptability.
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Racine KC, Wiersema BD, Griffin LE, Essenmacher LA, Lee AH, Hopfer H, Lambert JD, Stewart AC, Neilson AP. Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans. Antioxidants (Basel) 2019; 8:antiox8120635. [PMID: 31835748 PMCID: PMC6943598 DOI: 10.3390/antiox8120635] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 12/06/2019] [Accepted: 12/08/2019] [Indexed: 02/06/2023] Open
Abstract
Raw cocoa beans were processed to produce cocoa powders with different combinations of fermentation (unfermented, cool, or hot) and roasting (not roasted, cool, or hot). Cocoa powder extracts were characterized and assessed for α-glucosidase inhibitory activity in vitro. Cocoa processing (fermentation/roasting) contributed to significant losses of native flavanols. All of the treatments dose-dependently inhibited α-glucosidase activity, with cool fermented/cool roasted powder exhibiting the greatest potency (IC50: 68.09 µg/mL), when compared to acarbose (IC50: 133.22 µg/mL). A strong negative correlation was observed between flavanol mDP and IC50, suggesting flavanol polymerization as a marker of enhanced α-glucosidase inhibition in cocoa. Our data demonstrate that cocoa powders are potent inhibitors of α-glucosidase. Significant reductions in the total polyphenol and flavanol concentrations induced by processing do not necessarily dictate a reduced capacity for α-glucosidase inhibition, but rather these steps can enhance cocoa bioactivity. Non-traditional compositional markers may be better predictors of enzyme inhibitory activity than cocoa native flavanols.
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Affiliation(s)
- Kathryn C. Racine
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24060, USA; (K.C.R.) (B.D.W.); (L.A.E.); (A.H.L.); (A.C.S.)
| | - Brian D. Wiersema
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24060, USA; (K.C.R.) (B.D.W.); (L.A.E.); (A.H.L.); (A.C.S.)
| | - Laura E. Griffin
- Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Kannapolis, NC 28081, USA or
| | - Lauren A. Essenmacher
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24060, USA; (K.C.R.) (B.D.W.); (L.A.E.); (A.H.L.); (A.C.S.)
| | - Andrew H. Lee
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24060, USA; (K.C.R.) (B.D.W.); (L.A.E.); (A.H.L.); (A.C.S.)
| | - Helene Hopfer
- Department of Food Science, Pennsylvania State University, University Park, PA 16801, USA; (H.H.); (J.D.L.)
| | - Joshua D. Lambert
- Department of Food Science, Pennsylvania State University, University Park, PA 16801, USA; (H.H.); (J.D.L.)
| | - Amanda C. Stewart
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24060, USA; (K.C.R.) (B.D.W.); (L.A.E.); (A.H.L.); (A.C.S.)
| | - Andrew P. Neilson
- Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Kannapolis, NC 28081, USA or
- Correspondence: ; Tel.: +1-704-250-5495; Fax: +1-704-250-5409
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Oracz J, Zyzelewicz D. In Vitro Antioxidant Activity and FTIR Characterization of High-Molecular Weight Melanoidin Fractions from Different Types of Cocoa Beans. Antioxidants (Basel) 2019; 8:antiox8110560. [PMID: 31731784 PMCID: PMC6912521 DOI: 10.3390/antiox8110560] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 11/11/2019] [Accepted: 11/14/2019] [Indexed: 12/17/2022] Open
Abstract
Melanoidins from real foods and model systems have received considerable interest due to potential health benefits. However, due to the complexity of these compounds, to date, the exact structure of melanoidins and mechanism involved in their biological activity has not been fully elucidated. Thus, the aim of this study was to investigate the total phenolic content, antioxidant properties, and structural characteristics of high-molecular weight (HMW) melanoidin fractions isolated by dialysis (>12.4 kDa) from raw and roasted cocoa beans of Criollo, Forastero, and Trinitario beans cultivated in various area. In vitro antioxidant properties of all studied HMW cocoa fractions were evaluated by four different assays, namely free radical scavenging activity against DPPH• and ABTS•+ radicals, ferric reducing antioxidant power (FRAP), and metal-chelating ability. Additionally, the structure–activity relationship of isolated HMW melanoidin fractions were analyzed using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR). The results show that roasting at a temperature of 150 °C and a relative air humidity of 0.3% effectively enhances the total phenolics content and the antioxidant potential of almost all HMW cocoa melanoidin fractions. The ATR-FTIR analysis revealed that the various mechanisms of action of HMW melanoidins isolates of different types of cocoa beans related to their structural diversity. Consequently, the results clearly demonstrated that HMW cocoa fractions isolated from cocoa beans (especially those of Criollo variety) roasted at higher temperatures with the lower relative humidity of air possess high antioxidant properties in vitro.
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Barišić V, Kopjar M, Jozinović A, Flanjak I, Ačkar Đ, Miličević B, Šubarić D, Jokić S, Babić J. The Chemistry behind Chocolate Production. Molecules 2019; 24:E3163. [PMID: 31480281 PMCID: PMC6749277 DOI: 10.3390/molecules24173163] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 08/28/2019] [Accepted: 08/29/2019] [Indexed: 12/19/2022] Open
Abstract
Chocolate production is a complex process during which numerous chemical reactions occur. The most important processes, involving most of the reactions important for development of the proper chocolate flavor, are fermentation, drying and roasting of cocoa bean, and chocolate conching. During fermentation, formation of important precursors occurs, which are essential for further chemical reactions in the following processes of chocolate production. Roasting is one of the most important processes due to the occurrence of Maillard's reactions, during which aroma compounds are formed. In this paper, we have reviewed the most important chemical reactions that occur with proteins, carbohydrates, lipids, and polyphenols. Additionally, we present other components that may be naturally present or form during the production process, such as methylxanthines, aldehydes, esters, ketones, pyrazines, acids, and alcohols.
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Affiliation(s)
- Veronika Barišić
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
| | - Mirela Kopjar
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
| | - Antun Jozinović
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
| | - Ivana Flanjak
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
| | - Đurđica Ačkar
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
| | - Borislav Miličević
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
| | - Drago Šubarić
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
| | - Stela Jokić
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
| | - Jurislav Babić
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
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Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World. Antioxidants (Basel) 2019; 8:antiox8080283. [PMID: 31390779 PMCID: PMC6720223 DOI: 10.3390/antiox8080283] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 07/31/2019] [Accepted: 07/31/2019] [Indexed: 12/28/2022] Open
Abstract
The polyphenol content of cocoa beans and the products derived from them, depend on the regions in which they are grown and the processes to which they are subjected, especially temperature. The aim of the study was to compare the total content of polyphenols and antioxidant activity of chocolates obtained from roasted and unroasted cocoa beans. The chocolates produced from each of the six types of unroasted beans and each of the five types of roasted beans were investigated. The seeds came from Ghana, Venezuela, the Dominican Republic, Colombia and Ecuador. The highest total polyphenol content was determined in cocoa beans originating from Colombia and in the chocolates obtained from them. A higher content of total polyphenols was found in unroasted cocoa beans, which indicates the influence this process had on the studied size. The ability to scavenge free DPPH radicals was at a high level in both the beans and the chocolates produced from them, irrespective of the region where the raw material was grown. A positive correlation between the total polyphenol content and the ability to scavenge free radicals was found.
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35
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Pereira APM, Stelari HA, Carlin F, Sant’Ana AS. Inactivation kinetics of Bacillus cereus and Geobacillus stearothermophilus spores through roasting of cocoa beans and nibs. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.063] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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36
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Cocoa Bean Proteins-Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing. Nutrients 2019; 11:nu11020428. [PMID: 30791360 PMCID: PMC6413064 DOI: 10.3390/nu11020428] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 02/14/2019] [Accepted: 02/15/2019] [Indexed: 01/30/2023] Open
Abstract
The protein fractions of cocoa have been implicated influencing both the bioactive potential and sensory properties of cocoa and cocoa products. The objective of the present review is to show the impact of different stages of cultivation and processing with regard to the changes induced in the protein fractions. Special focus has been laid on the major seed storage proteins throughout the different stages of processing. The study starts with classical introduction of the extraction and the characterization methods used, while addressing classification approaches of cocoa proteins evolved during the timeline. The changes in protein composition during ripening and maturation of cocoa seeds, together with the possible modifications during the post-harvest processing (fermentation, drying, and roasting), have been documented. Finally, the bioactive potential arising directly or indirectly from cocoa proteins has been elucidated. The “state of the art” suggests that exploration of other potentially bioactive components in cocoa needs to be undertaken, while considering the complexity of reaction products occurring during the roasting phase of the post-harvest processing. Finally, the utilization of partially processed cocoa beans (e.g., fermented, conciliatory thermal treatment) can be recommended, providing a large reservoir of bioactive potentials arising from the protein components that could be instrumented in functionalizing foods.
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