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Carvalho MJ, Pedrosa SS, Pintado M, Oliveira ALS, Madureira AR. New Natural and Sustainable Cosmetic Preservative Based on Sugarcane Straw Extract. Molecules 2024; 29:3928. [PMID: 39203006 PMCID: PMC11356945 DOI: 10.3390/molecules29163928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2024] [Revised: 08/13/2024] [Accepted: 08/16/2024] [Indexed: 09/03/2024] Open
Abstract
Preservative ingredients in cosmetic formulations undertake a necessary role in the prevention of microbial contamination. In this field, there is an unmet need for natural, sustainable, and effective preservatives. Thus, the main goal of this work was to evaluate a sugarcane straw extract-based ingredient and investigate its potential as a preservative for cosmetic applications. Different ingredients were developed using several cosmetic solvents to improve the solubility of the extracted compounds. The antimicrobial activity was assessed against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, and Candida albicans. The 1,2-hexanediol was the solvent that allowed us to achieve the ingredient (20% dry extract dispersed in 25% 1,2-hexanediol in water) with the best antimicrobial performance, showing a minimum inhibitory concentration of between 5% and 3% (I). The 5% (w/v) concentration of this ingredient complied with the USP51 standards for cosmetic preservatives. Real-time (25 °C, 65% RH) and accelerated stability (40 °C, 75% RH) tests were conducted to determine the ingredient stability, and it was found that one month of storage time at room temperature would be ideal for better ingredient stability and performance in terms of composition, pH, color, and antioxidant activity.
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Affiliation(s)
| | | | | | - Ana L. S. Oliveira
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.J.C.); (S.S.P.); (M.P.); (A.R.M.)
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2
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Vancoillie F, Verkempinck SHE, Hendrickx ME, Van Loey AM, Grauwet T. Farm to Fork Stability of Phytochemicals and Micronutrients in Brassica oleracea and Allium Vegetables. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 39012491 DOI: 10.1021/acs.jafc.4c00265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/17/2024]
Abstract
Brassica oleracea and Allium vegetables are known for their unique, family specific, water-soluble phytochemicals, glucosinolates, and S-alk(en)yl-l-cysteine sulfoxides, respectively. However, they are also important delivery systems of several other health-related compounds, such as carotenoids (lipid-soluble phytochemicals), vitamin C (water-soluble micronutrient), and vitamin K1 (lipid-soluble micronutrient). When all-year-round availability or transport over long distances is targeted for these often seasonal, locally grown vegetables, processing becomes indispensable. However, the vegetable processing chain, which consists of multiple steps (e.g., pretreatment, preservation, storage, preparation), can impact the nutritional quality of these vegetables corresponding to the nature of the health-related compounds and their susceptibility to (bio)chemical conversions. Since information about the impact of the vegetable processing chain is scattered per compound or processing step, this review targets an integration of the state of the art and discusses needs for future research. Starting with a discussion on substrate-enzyme location within the vegetable matrix, an overview is provided of the impact and potential of processing, encompassing a wide range of (nonenzymatic) conversions.
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Affiliation(s)
- Flore Vancoillie
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Sarah H E Verkempinck
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Marc E Hendrickx
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Ann M Van Loey
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Tara Grauwet
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
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3
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Maurya VK, Shakya A, McClements DJ, Srinivasan R, Bashir K, Ramesh T, Lee J, Sathiyamoorthi E. Vitamin C fortification: need and recent trends in encapsulation technologies. Front Nutr 2023; 10:1229243. [PMID: 37743910 PMCID: PMC10517877 DOI: 10.3389/fnut.2023.1229243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Accepted: 07/24/2023] [Indexed: 09/26/2023] Open
Abstract
The multifaceted role of vitamin C in human health intrudes several biochemical functions that are but not limited to antioxidant activity, homoeostasis, amino acid synthesis, collagen synthesis, osteogenesis, neurotransmitter production and several yet to be explored functions. In absence of an innate biosynthetic pathway, humans are obligated to attain vitamin C from dietary sources to maintain its optimal serum level (28 μmol/L). However, a significant amount of naturally occurring vitamin C may deteriorate due to food processing, storage and distribution before reaching to the human gastrointestinal tract, thus limiting or mitigating its disease combating activity. Literature acknowledges the growing prevalence of vitamin C deficiency across the globe irrespective of geographic, economic and population variations. Several tools have been tested to address vitamin C deficiency, which are primarily diet diversification, biofortification, supplementation and food fortification. These strategies inherit their own advantages and limitations. Opportunely, nanotechnology promises an array of delivery systems providing encapsulation, protection and delivery of susceptible compounds against environmental factors. Lack of clear understanding of the suitability of the delivery system for vitamin C encapsulation and fortification; growing prevalence of its deficiency, it is a need of the hour to develop and design vitamin C fortified food ensuring homogeneous distribution, improved stability and enhanced bioavailability. This article is intended to review the importance of vitamin C in human health, its recommended daily allowance, its dietary sources, factors donating to its stability and degradation. The emphasis also given to review the strategies adopted to address vitamin c deficiency, delivery systems adopted for vitamin C encapsulation and fortification.
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Affiliation(s)
- Vaibhav Kumar Maurya
- Field Application Specialist, PerkinElmer, New Delhi, India
- National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Amita Shakya
- Amity Institute of Biotechnology, Amity University Chhattisgarh, Raipur, India
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA, United States
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Ramachandran Srinivasan
- Centre for Ocean Research (DST-FIST Sponsored Centre), MoES-Earth Science and Technology Cell (Marine Biotechnological Studies), Sathyabama Research Park, Sathyabama Institute of Science and Technology, Chennai, Tamil Nadu, India
| | - Khalid Bashir
- Department of Food Technology, Jamia Hamdard University, New Delhi, India
| | - Thiyagarajan Ramesh
- Department of Basic Medical Sciences, College of Medicine, Prince Sattam Bin Abdulaziz University, Al-Kharj, Saudi Arabia
| | - Jintae Lee
- School of Chemical Engineering, Yeungnam University, Gyeongsan, Republic of Korea
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Ravichandran C, Jayachandran LE, Kothakota A, Pandiselvam R, Balasubramaniam V. Influence of high pressure pasteurization on nutritional, functional and rheological characteristics of fruit and vegetable juices and purees-an updated review. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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5
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Ben Gaida L, Gannoun H, Casalot L, Davidson S, Liebgott PP. Biohydrogen production by Thermotoga maritima from a simplified medium exclusively composed of onion and natural seawater. CR CHIM 2022. [DOI: 10.5802/crchim.136] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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6
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Yudhistira B, Punthi F, Lin JA, Sulaimana AS, Chang CK, Hsieh CW. S-Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value-added product development. Compr Rev Food Sci Food Saf 2022; 21:2665-2687. [PMID: 35355410 DOI: 10.1111/1541-4337.12937] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 01/25/2022] [Accepted: 02/18/2022] [Indexed: 01/20/2023]
Abstract
S-allyl cysteine (SAC), which is the most abundant bioactive compound in black garlic (BG; Allium sativum), has been shown to have antioxidant, anti-apoptotic, anti-inflammatory, anti-obesity, cardioprotective, neuroprotective, and hepatoprotective activities. Sulfur compounds are the most distinctive bioactive elements in garlic. Previous studies have provided evidence that the concentration of SAC in fresh garlic is in the range of 19.0-1736.3 μg/g. Meanwhile, for processed garlic, such as frozen and thawed garlic, pickled garlic, fermented garlic extract, and BG, the SAC content increased to up to 8021.2 μg/g. BG is an SAC-containing product, with heat treatment being used in nearly all methods of BG production. Therefore, strategies to increase the SAC level in garlic are of great interest; however, further knowledge is required about the effect of processing factors and mechanistic changes. This review explains the formation of SAC in garlic, introduces its biological effects, and summarizes the recent advances in processing methods that can affect SAC levels in garlic, including heat treatment, enzymatic treatment, freezing, fermentation, ultrasonic treatment, and high hydrostatic pressure. Thus, the aim of this review was to summarize the outcomes of treatment aimed at maintaining or increasing SAC levels in BG. Therefore, publications from scientific databases in this field of study were examined. The effects of processing methods on SAC compounds were evaluated on the basis of the SAC content. This review provides information on the processing approaches that can assist food manufacturers in the development of value-added garlic products.
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Affiliation(s)
- Bara Yudhistira
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City, Taiwan, Republic of China.,Department of Food Science and Technology, Sebelas Maret Univeristy, Surakarta City, Central Java, Indonesia
| | - Fuangfah Punthi
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City, Taiwan, Republic of China
| | - Jer-An Lin
- Graduate Institute of Food Safety, National Chung Hsing University, Taichung City, Taiwan, Republic of China
| | | | - Chao-Kai Chang
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City, Taiwan, Republic of China
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City, Taiwan, Republic of China.,Department of Medical Research, China Medical University Hospital, Taichung City, Taiwan, Republic of China
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7
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Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice. Foods 2021; 10:foods10123151. [PMID: 34945702 PMCID: PMC8702150 DOI: 10.3390/foods10123151] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Revised: 12/01/2021] [Accepted: 12/09/2021] [Indexed: 11/17/2022] Open
Abstract
A combination process of completely non-thermal processing methods involving high hydrostatic pressure (HHP) and vacuum-freeze drying (VFD) for producing a new snack from fruit and vegetable blends was developed, and the effect of the process on flavor quality was investigated. The HHP-VFD treatment did not significantly reduce volatile compound contents compared to single HHP or VFD. Gas chromatography-olfactometry showed that HHP-VFD raised the contents of floral-like volatile compounds (e.g., β-ionone) compared to the untreated sample. Sensory evaluation analysis confirmed that the overall liking was unchanged after the HHP-VFD treatment. The HHP-VFD combined treatment is effective in maintaining the flavor and extending shelf life, and is convenient for the portability and transportation of ready-to-drink juice.
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Fernández-Jalao I, Balderas C, Calvo MV, Fontecha J, Sánchez-Moreno C, De Ancos B. Impact of High-Pressure Processed Onion on Colonic Metabolism Using a Dynamic Gastrointestinal Digestion Simulator. Metabolites 2021; 11:metabo11050262. [PMID: 33922352 PMCID: PMC8145356 DOI: 10.3390/metabo11050262] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 04/19/2021] [Accepted: 04/20/2021] [Indexed: 02/07/2023] Open
Abstract
Onions are the main dietary source of flavonols that have been associated with important health-promoting properties. Onion treated by high-pressure processing (HPP-treated onion) was subjected to a dynamic gastrointestinal digestion and colon fermentation simulator (DGID-CF) to study the effect on the gut microbiota metabolism in the three colon regions (ascending—AC, transverse—TC, and descending—DC) by means of chronic feeding with 27 g/day for 14 days. HPP-treated onion presented a high content of the flavonols quercetin-3,4’-diglucoside and quercetin-4’-glucoside, and a large percentage of them reached the AC without change. TC and DC progressively increased the total phenolic metabolites 2.5 times respective to day 2, mainly 3-hydroxyphenylacetic, 4-hydroxyphenylacetic, 3-(4-hydroxyphenyl)-propionic, and 3,4-dihydroxyphenylpropionic acids. In addition, the chronic feeding increased the beneficial colon bacteria Bifidobacterium spp. and Lactobacillus spp. and the production of total SCFAs (acetic, propionic, and butyric acids) 9 times (AC), 2.2 times (TC), and 4.4 times (DC) respective to day 1. A multivariate analysis (principal component analysis, PCA) showed a clear separation between the three colon regions based on their phenolic composition (precursors and metabolites). These results showed that HPP-treated onion modulated the human gut microbiota’s metabolism and the DGID-CF is a good system to study these changes.
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Affiliation(s)
- Irene Fernández-Jalao
- Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (I.F.-J.); (C.B.); (C.S.-M.)
| | - Claudia Balderas
- Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (I.F.-J.); (C.B.); (C.S.-M.)
| | - María V. Calvo
- Department of Bioactivity and Food Analysis, Institute of Food Science Research (CIAL, CSIC-UAM), 28049 Madrid, Spain; (M.V.C.); (J.F.)
| | - Javier Fontecha
- Department of Bioactivity and Food Analysis, Institute of Food Science Research (CIAL, CSIC-UAM), 28049 Madrid, Spain; (M.V.C.); (J.F.)
| | - Concepción Sánchez-Moreno
- Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (I.F.-J.); (C.B.); (C.S.-M.)
| | - Begoña De Ancos
- Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (I.F.-J.); (C.B.); (C.S.-M.)
- Correspondence: ; Tel.: +34-915-492-300
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9
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Comunian T, Babazadeh A, Rehman A, Shaddel R, Akbari-Alavijeh S, Boostani S, Jafari S. Protection and controlled release of vitamin C by different micro/nanocarriers. Crit Rev Food Sci Nutr 2020; 62:3301-3322. [DOI: 10.1080/10408398.2020.1865258] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- T. Comunian
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, Brazil
| | - A. Babazadeh
- Center for Motor Neuron Disease Research, Faculty of Medicine and Health Sciences, Macquarie University, Sydney, NSW, Australia
| | - A. Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi, China
| | - R. Shaddel
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - S. Akbari-Alavijeh
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - S. Boostani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - S.M. Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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10
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Moreno-Ortega A, Pereira-Caro G, Luis Ordóñez J, Manuel Muñoz-Redondo J, Moreno-Rojas R, Pérez-Aparicio J, Manuel Moreno-Rojas J. Changes in the antioxidant activity and metabolite profile of three onion varieties during the elaboration of ‘black onion’. Food Chem 2020; 311:125958. [DOI: 10.1016/j.foodchem.2019.125958] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2019] [Revised: 11/22/2019] [Accepted: 11/24/2019] [Indexed: 11/16/2022]
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11
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Ostermeier R, Parniakov O, Töpfl S, Jäger H. Applicability of Pulsed Electric Field (PEF) Pre-Treatment for a Convective Two-Step Drying Process. Foods 2020; 9:E512. [PMID: 32325831 PMCID: PMC7231287 DOI: 10.3390/foods9040512] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 03/31/2020] [Accepted: 04/13/2020] [Indexed: 11/16/2022] Open
Abstract
Available literature and previous studies focus on the Pulsed Electric Field (PEF) parameters influencing the drying process of fruit and vegetable tissue. This study investigates the applicability of PEF pre-treatment considering the industrial-scale drying conditions of onions and related quality parameters of the final product. First, the influence of the PEF treatment (W = 4.0 kJ/kg, E = 1.07 kV/cm) on the convective drying was investigated for samples dried at constant temperatures (65, 75, and 85 °C) and drying profiles (85/55, 85/65, and 85/75 °C). These trials were performed along with the determination of the breakpoint to assure an industrial drying profile with varying temperatures. A reduction in drying time of 32% was achieved by applying PEF prior to drying at profile 85/65 °C (target moisture ≤7%). The effective water diffusion coefficient for the last drying section has been increased from 1.99 × 10-10 m2/s to 3.48 × 10-10 m2/s in the PEF-treated tissue. In case of the 85/65 °C drying profile, the PEF-treated sample showed the highest benefits in terms of process efficiency and quality compared to the untreated sample. A quality analysis was performed considering the colour, amount of blisters, pyruvic acid content, and the rehydration behavior comparing the untreated and PEF-treated sample. The PEF-treated sample showed practically no blisters and a 14.5% higher pyruvic acid content. Moreover, the rehydration coefficient was 47% higher when applying PEF prior to drying.
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Affiliation(s)
- Robin Ostermeier
- Elea Vertriebs-und Vermarktungsgesellschaft mbH, Prof. von Klitzing Str. 9, 49610 Quakenbrück, Germany
- Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU) Vienna, Muthgasse 18, 1190 Vienna, Austria
| | - Oleksii Parniakov
- Elea Vertriebs-und Vermarktungsgesellschaft mbH, Prof. von Klitzing Str. 9, 49610 Quakenbrück, Germany
| | - Stefan Töpfl
- Elea Vertriebs-und Vermarktungsgesellschaft mbH, Prof. von Klitzing Str. 9, 49610 Quakenbrück, Germany
| | - Henry Jäger
- Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU) Vienna, Muthgasse 18, 1190 Vienna, Austria
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The effect of drying temperature on bioactive compounds and antioxidant activity of Leccinum scabrum (Bull.) Gray and Hericium erinaceus (Bull.) Pers. Journal of Food Science and Technology 2019; 57:513-525. [PMID: 32116361 PMCID: PMC7016157 DOI: 10.1007/s13197-019-04081-1] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 08/14/2019] [Accepted: 09/03/2019] [Indexed: 12/23/2022]
Abstract
In the study the effect of drying temperature on phenolic and organic acid content, total phenolic content, ergosterol content, antioxidant activity and content of 40 elements in fruiting bodies of Leccinum scabrum and Hericium erinaceus was estimated. The analysis was performed for fresh fruiting bodies and those dried at 20, 40 and 70 °C. Drying resulted in changes in the profile of phenolic and organic acids. Drying generally resulted in losses of the content of total phenolics, ergosterol and antioxidant activity in both species. However, a reduction and an increase of phenolic acids and organic acids were observed. The greatest reduction of the compounds was generally observed at 70 °C. The greatest losses concerned organic acids (some single components and total) (even more than 90% of some compounds). The inhibition of free radicals decreased in the following order: fresh samples > air-dried samples > samples dried at 40 °C > samples dried at 70 °C. The drying temperature affected only selected element contents in fruiting bodies.
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Loredana L, Giuseppina A, Filomena N, Florinda F, Marisa DM, Donatella A. Biochemical, antioxidant properties and antimicrobial activity of different onion varieties in the Mediterranean area. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00038-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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14
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Putnik P, Lorenzo JM, Barba FJ, Roohinejad S, Režek Jambrak A, Granato D, Montesano D, Bursać Kovačević D. Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials. Foods 2018; 7:E106. [PMID: 29976906 PMCID: PMC6069231 DOI: 10.3390/foods7070106] [Citation(s) in RCA: 108] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2018] [Revised: 06/15/2018] [Accepted: 07/03/2018] [Indexed: 11/25/2022] Open
Abstract
Some functional foods contain biologically active compounds (BAC) that can be derived from various biological sources (fruits, vegetables, medicinal plants, wastes, and by-products). Global food markets demand foods from plant materials that are “safe”, “fresh”, “natural”, and with “nutritional value” while processed in sustainable ways. Functional foods commonly incorporate some plant extract(s) rich with BACs produced by conventional extraction. This approach implies negative thermal influences on extraction yield and quality with a large expenditure of organic solvents and energy. On the other hand, sustainable extractions, such as microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), high-pressure assisted extraction (HPAE), high voltage electric discharges assisted extraction (HVED), pulsed electric fields assisted extraction (PEF), supercritical fluids extraction (SFE), and others are aligned with the “green” concepts and able to provide raw materials on industrial scale with optimal expenditure of energy and chemicals. This review provides an overview of relevant innovative food processing and extraction technologies applied to various plant matrices as raw materials for functional foods production.
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Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain.
| | - Shahin Roohinejad
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA.
- Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz 71348-14336, Iran.
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Daniel Granato
- Department of Food Engineering, State University of Ponta Grossa. Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, Brazil.
| | - Domenico Montesano
- Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, University of Perugia, Via San Costanzo 1, 06126 Perugia, Italy.
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
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15
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Bahram-Parvar M, Lim LT. Fresh-Cut Onion: A Review on Processing, Health Benefits, and Shelf-Life. Compr Rev Food Sci Food Saf 2018; 17:290-308. [PMID: 33350082 DOI: 10.1111/1541-4337.12331] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2017] [Revised: 12/06/2017] [Accepted: 12/06/2017] [Indexed: 01/16/2023]
Abstract
The ready-to-eat produce market has grown rapidly because of the health benefits and convenience associated with these products. Onion is widely used as an ingredient in an extensive range of recipes from breakfast to dinner and in nearly every ethnic cuisine. However, cutting/chopping of onion is a nuisance to many consumers due to the lachrymatory properties of the volatiles generated that bring tears to eyes and leave a distinct odor on hands. As a result, there is now an increasing demand for fresh-cut, value-added, and ready-to-eat onion in households, as well as large-scale uses in retail, food service, and various food industries, mainly due to the end-use convenience. Despite these benefits, fresh-cut onion products present considerable challenges due to tissue damage, resulting in chemical and physiological reactions that limit product shelf-life. Intensive discoloration, microbial growth, softening, and off-odor are the typical deteriorations that need to be controlled through the application of suitable preservation methods. This article reviews the literature related to the fresh-cut onion, focusing on its constituents, nutritional and health benefits, production methods, quality changes throughout storage, and technologies available to increase product shelf-life.
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Affiliation(s)
| | - Loong-Tak Lim
- Dept. of Food Science, Univ. of Guelph, Guelph, ON N1G2W1, Canada
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16
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Dietary onion ameliorates antioxidant defence, inflammatory response, and cardiovascular risk biomarkers in hypercholesterolemic Wistar rats. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.07.014] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
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17
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Poojary MM, Putnik P, Bursać Kovačević D, Barba FJ, Lorenzo JM, Dias DA, Shpigelman A. Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.04.007] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepaL.) Landraces. J FOOD QUALITY 2017. [DOI: 10.1155/2017/6873651] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Five onion landraces belonging toBianca di Pompeicv., cultivated in Campania region (Italy), were characterized for their main quality parameters. The onion landraces were harvested at the end of the growth cycle corresponding to the ripening time and harvest month, respectively: February, March, April, May, and June. The total content of volatile compounds as well as the sulfur-containing compounds inAprilaticawas significantly (p≤0.05) higher than the other landraces investigated. The nutraceutical feature investigated through the total phenols, phenols profile, and antioxidant activity showed higher values for the samples harvested in spring months. High pungency values ranging from 9 to 14 μmol/g FW were found in all onion landraces investigated as enzymatically (alliinase) produced pyruvate (EPY). The organic acids profile (malic, citric, succinic, pyruvic, oxalic, ascorbic, and tartaric acids) highlighted malic and citric acids in higher amounts in all landraces. Fructose, glucose, and sucrose were found as soluble sugars and fructose was the most abundant. Generally, the results highlighted the growth temperature influence on the investigated quality parameters.
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Petropoulos SA, Ntatsi G, Ferreira ICFR. Long-term storage of onion and the factors that affect its quality: A critical review. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2015.1137312] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Sharma K, Mahato N, Nile SH, Lee ET, Lee YR. Economical and environmentally-friendly approaches for usage of onion (Allium cepa L.) waste. Food Funct 2016; 7:3354-69. [DOI: 10.1039/c6fo00251j] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
General anatomy and different layers in onion.
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Affiliation(s)
- Kavita Sharma
- School of Chemical Engineering
- Yeungnam University
- Gyeongsan
- Republic of Korea
| | - Neelima Mahato
- School of Chemical Engineering
- Yeungnam University
- Gyeongsan
- Republic of Korea
| | - Shivraj Hariram Nile
- Department of Bio-resources and Food Science
- College of Life and Environmental Sciences
- Konkuk University
- Seoul 143-701
- South Korea
| | - Eul Tal Lee
- Department of Bio-resources and Food Science
- College of Life and Environmental Sciences
- Konkuk University
- Seoul 143-701
- South Korea
| | - Yong Rok Lee
- School of Chemical Engineering
- Yeungnam University
- Gyeongsan
- Republic of Korea
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González-Peña D, Dudzik D, Colina-Coca C, de Ancos B, García A, Barbas C, Sánchez-Moreno C. Evaluation of onion as a functional ingredient in the prevention of metabolic impairments associated to diet-induced hypercholesterolaemia using a multiplatform approach based on LC-MS, CE-MS and GC-MS. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.09.033] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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22
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Organosulphide profile and hydrogen sulphide-releasing capacity of garlic (Allium sativum L.) scape oil: Effects of pH and cooking. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.05.020] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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The treatment combination of vitamins E and C and astaxanthin prevents high-fat diet induced memory deficits in rats. Pharmacol Biochem Behav 2015; 131:98-103. [DOI: 10.1016/j.pbb.2015.02.008] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/15/2014] [Revised: 02/05/2015] [Accepted: 02/08/2015] [Indexed: 12/28/2022]
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González-Peña D, Angulo J, Vallejo S, Colina-Coca C, de Ancos B, Sánchez-Ferrer CF, Peiró C, Sánchez-Moreno C. High-cholesterol diet enriched with onion affects endothelium-dependent relaxation and NADPH oxidase activity in mesenteric microvessels from Wistar rats. Nutr Metab (Lond) 2014; 11:57. [PMID: 25926860 PMCID: PMC4413540 DOI: 10.1186/1743-7075-11-57] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2014] [Accepted: 11/29/2014] [Indexed: 12/20/2022] Open
Abstract
BACKGROUND The aim of the present study was to examine the effects of onion as functional ingredient on the oxidative status, lipoprotein levels (total cholesterol-TC, HDL-C, LDL-C), triacylglycerides (TAG) and vascular reactivity of mesenteric arteries in hypercholesterolemic Wistar rats. METHODS Twenty-four animals were fed with three different diets [control, high-cholesterol diet (HC) and high-cholesterol enriched with onion diet (HCO)]. After seven weeks of experimental feeding the rats were euthanized for blood and tissues collection. TC, HDL-C, LDL-C and TAG were measured, and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS(•+)) scavenging capacity and ferric reducing antioxidant power (FRAP) were determined in plasma. Superoxide dismutase (SOD) and glutathione peroxidase (GPx) enzyme activities were assayed in erythrocyte lysates. Endothelium-dependent vasodilation to acetylcholine was evaluated in mesenteric arterial segments. NADPH oxidase (NOX) was also measured by lucigenin-derived chemiluminiscence. RESULTS The dietary cholesterol content significantly affected plasma lipoprotein levels, increased superoxide generation from NOX, and caused impaired endothelium-dependent vasodilation in the rat mesenteric arteries. Onion ingredient improved antioxidant status in HCO group, as it was evidenced by ABTS(•+) and FRAP values and SOD and GPx enzyme activities compared to the HC-fed group, reduced the increment in NOX activity and reversed endothelial dysfunction promoted by the HC diet. Scavenging of superoxide with TEMPOL or inhibition of NOX with apocynin improved endothelium-dependent vasodilation only in HC-fed rats. CONCLUSIONS Enrichment of diet with onion as functional ingredient could be proposed as a complementary approach to prevent or partially modulate vascular dysfunction, reducing some of the risk indexes linked to initial development of atherosclerosis.
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Affiliation(s)
- Diana González-Peña
- />Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), José Antonio Novais 10, ES-28040 Madrid, Spain
| | - Javier Angulo
- />Servicio de Histología-Investigación, Instituto Ramón y Cajal de Investigación Sanitaria (IRYCIS), ES-28034 Madrid, Spain
| | - Susana Vallejo
- />Departamento de Farmacología, Facultad de Medicina, Universidad Autónoma de Madrid, ES-28029 Madrid, Spain
| | - Clara Colina-Coca
- />Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), José Antonio Novais 10, ES-28040 Madrid, Spain
| | - Begoña de Ancos
- />Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), José Antonio Novais 10, ES-28040 Madrid, Spain
| | - Carlos F Sánchez-Ferrer
- />Departamento de Farmacología, Facultad de Medicina, Universidad Autónoma de Madrid, ES-28029 Madrid, Spain
| | - Concepción Peiró
- />Departamento de Farmacología, Facultad de Medicina, Universidad Autónoma de Madrid, ES-28029 Madrid, Spain
| | - Concepción Sánchez-Moreno
- />Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), José Antonio Novais 10, ES-28040 Madrid, Spain
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Effects of hypercholesterolemic diet enriched with onion as functional ingredient on fatty acid metabolism in Wistar rats. Food Res Int 2014; 64:546-552. [DOI: 10.1016/j.foodres.2014.07.047] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2014] [Revised: 07/21/2014] [Accepted: 07/24/2014] [Indexed: 11/18/2022]
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Tocmo R, Lin Y, Huang D. Effect of processing conditions on the organosulfides of shallot (Allium cepa L. Aggregatum group). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:5296-304. [PMID: 24840922 DOI: 10.1021/jf500739n] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
There is a growing account of the health benefits of H2S as an endogenous cell-signaling molecule. H2S from organic polysulfides, in particular, is increasingly gaining attention for their beneficial effects to cardiovascular health. Here, we studied shallot as a potential dietary source of organic polysulfides and examined the effects of processing conditions on its polysulfide profiles. Boiling, autoclaving, and freeze-drying were tested on whole and crushed shallot bulbs, analyzing their effect on the yield of organosulfides. Seventeen organosulfides, including disulfides, trisulfides, and cyclic polysulfides, were identified. Significant differences in the quantitative and qualitative profiles of organosulfides in the hydrodistilled and solvent extracted oils were observed. Freeze-drying retained the majority of the organosulfides, but the whole-autoclaved and whole-boiled shallots lost more than 95% of their organic polysulfides. Crushed-boiled and crushed-autoclaved shallot lost 76-80% of their organosulfides, likely due to the thermal sensitivity of these compounds. The organosulfide profiles are sensitive to the pH values of the processing media. In general, disulfides increased at basic pH (pH 9.0) while trisulfides and cyclic organosulfides are much higher at the acidic to neutral pH values (pH 3.0-5.0). Our results provide important information on the effects of processing conditions that are relevant for optimizing extraction of organosulfides from shallot for further studies evaluating their H2S-releasing activity.
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Affiliation(s)
- Restituto Tocmo
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore , 117543 Singapore
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