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Müller WA, Sarkis JR, Marczak LDF, Muniz AR. Computational analysis of the simultaneous application of ultrasound and electric fields in a lipid bilayer. BIOCHIMICA ET BIOPHYSICA ACTA. BIOMEMBRANES 2024; 1866:184364. [PMID: 38901662 DOI: 10.1016/j.bbamem.2024.184364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2024] [Revised: 06/07/2024] [Accepted: 06/13/2024] [Indexed: 06/22/2024]
Abstract
The combined application of electric fields and ultrasonic waves has shown promise in controlling cell membrane permeability, potentially resulting in synergistic effects that can be explored in the biotechnology industry. However, further clarification on how these processes interact is still needed. The objective of the present study was to investigate the atomic-scale effects of these processes on a DPPC lipid bilayer using molecular dynamics simulations. For higher electric fields, capable of independently forming pores, the application of an ultrasonic wave in the absence of cavitation yielded no additional effects on pore formation. However, for lower electric fields, the reduction in bilayer thickness induced by the shock wave catalyzed the electroporation process, effectively shortening the mean path that water molecules must traverse to form pores. When cavitation was considered, synergistic effects were evident only if the wave alone was able to generate pores through the formation of a water nanojet. In these cases, sonoporation acted as a mean to focus the electroporation effects on the initial pore formed by the nanojet. This study contributes to a better understanding of the synergy between electric fields and ultrasonic waves and to an optimal selection of processing parameters in practical applications of these processes.
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Affiliation(s)
- Wagner Augusto Müller
- Universidade Federal do Rio Grande do Sul (UFRGS), Department of Chemical Engineering, Porto Alegre, RS, Brazil
| | - Júlia Ribeiro Sarkis
- Universidade Federal do Rio Grande do Sul (UFRGS), Department of Chemical Engineering, Porto Alegre, RS, Brazil
| | | | - André Rodrigues Muniz
- Universidade Federal do Rio Grande do Sul (UFRGS), Department of Chemical Engineering, Porto Alegre, RS, Brazil.
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2
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D'Amore T, Chaari M, Falco G, De Gregorio G, Zaraî Jaouadi N, Ali DS, Sarkar T, Smaoui S. When sustainability meets health and innovation: The case of Citrus by-products for cancer chemoprevention and applications in functional foods. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2024; 58:103163. [DOI: 10.1016/j.bcab.2024.103163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/18/2024]
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3
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Sánchez-Arévalo CM, Aldegheri F, Vincent-Vela MC, Álvarez-Blanco S. Integrated Membrane Process in Organic Media: Combining Organic Solvent Ultrafiltration, Nanofiltration, and Reverse Osmosis to Purify and Concentrate the Phenolic Compounds from Wet Olive Pomace. Int J Mol Sci 2024; 25:5233. [PMID: 38791271 PMCID: PMC11121570 DOI: 10.3390/ijms25105233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Revised: 05/08/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
Phenolic compounds from a hydroalcoholic extract of wet olive pomace were purified and concentrated by an integrated membrane process in organic media. First, UF010104 (Solsep BV) and UP005 (Microdyn Nadir) membranes were tested to be implemented in the ultrafiltration stage, with the aim of purifying the extract and obtaining a permeate enriched in phenolic compounds. Despite the high flux observed with the UF010104 membrane (20.4 ± 0.7 L·h-1·m-2, at 2 bar), the UP005 membrane was selected because of a more suitable selectivity. Even though some secoiridoids were rejected, the permeate stream obtained with this membrane contained high concentrations of valuable simple phenols and phenolic acids, whereas sugars and macromolecules were retained. Then, the ultrafiltration permeate was subjected to a nanofiltration step employing an NF270 membrane (DuPont) for a further purification and fractionation of the phenolic compounds. The permeate flux was 50.2 ± 0.2 L·h-1·m-2, working at 15 bar. Hydroxytyrosol and some phenolic acids (such as vanillic acid, caffeic acid, and ferulic acid) were recovered in the permeate, which was later concentrated by reverse osmosis employing an NF90 membrane. The permeate flux obtained with this membrane was 15.3 ± 0.3 L·h-1·m-2. The concentrated phenolic mixture that was obtained may have important applications as a powerful antioxidant and for the prevention of diabetes and neurodegenerative diseases.
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Affiliation(s)
- Carmen M. Sánchez-Arévalo
- Research Institute for Industrial, Radiophysical and Environmental Safety (ISIRYM), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (C.M.S.-A.); (F.A.); (M.C.V.-V.)
| | - Fausto Aldegheri
- Research Institute for Industrial, Radiophysical and Environmental Safety (ISIRYM), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (C.M.S.-A.); (F.A.); (M.C.V.-V.)
| | - M. Cinta Vincent-Vela
- Research Institute for Industrial, Radiophysical and Environmental Safety (ISIRYM), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (C.M.S.-A.); (F.A.); (M.C.V.-V.)
- Department of Chemical and Nuclear Engineering, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Silvia Álvarez-Blanco
- Research Institute for Industrial, Radiophysical and Environmental Safety (ISIRYM), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (C.M.S.-A.); (F.A.); (M.C.V.-V.)
- Department of Chemical and Nuclear Engineering, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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4
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Stavropoulou NA, Lazou AE, Giannakourou MC. Sustainable Utilization of Mushroom By-Products Processed with a Combined Osmotic Dehydration Pretreatment and a Hot-Air-Drying Step. Foods 2024; 13:1339. [PMID: 38731710 PMCID: PMC11083132 DOI: 10.3390/foods13091339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 04/21/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
Mushroom production and consumption are gaining increased interest due to their unique flavor and nutritional value. However, in the mushroom industry, large amounts of by-products are generated, which have a high negative environmental and economic impact. In this study, an osmotic dehydration process followed by hot-air-drying was applied to mushroom stems to produce dried mushrooms as the end product. The osmotic dehydration conditions (concentration of hypertonic solution, specifically, 10-30% maltodextrin and 20-40% oligofructose; a treatment time of 40-80 min; and a temperature range of 30-50 °C) were optimized using response surface methodology (RSM). The results showed that a four-factor three-level Box-Behnken experimental design was effectively implemented to evaluate the effect of the process parameters and identify the optimal osmotic dehydration conditions for producing osmotically dehydrated mushrooms. The main factor affecting mass transfer was the osmosis temperature, and the optimal conditions were found to be 38 °C, 40% oligofructose and 19.3% maltodextrin as the osmotic agents, and 80 min of immersion time. Moreover, the results showed that osmotic pretreatment, in the optimal conditions, significantly reduced the required drying time of the by-products compared to traditional hot-air-drying, especially at milder drying temperatures. Consequently, the required energy was also reduced by at least 40% at 50 °C.
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Affiliation(s)
- Natalia A. Stavropoulou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Agiou Spyridonos St., Egaleo, 12243 Athens, Greece; (N.A.S.); (A.E.L.)
| | - Andriana E. Lazou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Agiou Spyridonos St., Egaleo, 12243 Athens, Greece; (N.A.S.); (A.E.L.)
| | - Maria C. Giannakourou
- School of Chemical Engineering, Laboratory of Food Chemistry and Technology, National Technical University of Athens, Zografou Campus, 9, Iroon Polytechniou Str., Zografou, 15772 Athens, Greece
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5
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Pérez-Valero Á, Serna-Diestro J, Tafur Rangel A, Barbuto Ferraiuolo S, Schiraldi C, Kerkhoven EJ, Villar CJ, Lombó F. Biosynthesis of Hesperetin, Homoeriodictyol, and Homohesperetin in a Transcriptomics-Driven Engineered Strain of Streptomyces albidoflavus. Int J Mol Sci 2024; 25:4053. [PMID: 38612864 PMCID: PMC11012174 DOI: 10.3390/ijms25074053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 04/01/2024] [Accepted: 04/04/2024] [Indexed: 04/14/2024] Open
Abstract
Flavonoids exhibit various bioactivities including anti-oxidant, anti-tumor, anti-inflammatory, and anti-viral properties. Methylated flavonoids are particularly significant due to their enhanced oral bioavailability, improved intestinal absorption, and greater stability. The heterologous production of plant flavonoids in bacterial factories involves the need for enough biosynthetic precursors to allow for high production levels. These biosynthetic precursors are malonyl-CoA and l-tyrosine. In this work, to enhance flavonoid biosynthesis in Streptomyces albidoflavus, we conducted a transcriptomics study for the identification of candidate genes involved in l-tyrosine catabolism. The hypothesis was that the bacterial metabolic machinery would detect an excess of this amino acid if supplemented with the conventional culture medium and would activate the genes involved in its catabolism towards energy production. Then, by inactivating those overexpressed genes (under an excess of l-tyrosine), it would be possible to increase the intracellular pools of this precursor amino acid and eventually the final flavonoid titers in this bacterial factory. The RNAseq data analysis in the S. albidoflavus wild-type strain highlighted the hppD gene encoding 4-hydroxyphenylpyruvate dioxygenase as a promising target for knock-out, exhibiting a 23.2-fold change (FC) in expression upon l-tyrosine supplementation in comparison to control cultivation conditions. The subsequent knock-out of the hppD gene in S. albidoflavus resulted in a 1.66-fold increase in the naringenin titer, indicating enhanced flavonoid biosynthesis. Leveraging the improved strain of S. albidoflavus, we successfully synthesized the methylated flavanones hesperetin, homoeriodictyol, and homohesperetin, achieving titers of 2.52 mg/L, 1.34 mg/L, and 0.43 mg/L, respectively. In addition, the dimethoxy flavanone homohesperetin was produced as a byproduct of the endogenous metabolism of S. albidoflavus. To our knowledge, this is the first time that hppD deletion was utilized as a strategy to augment the biosynthesis of flavonoids. Furthermore, this is the first report where hesperetin and homoeriodictyol have been synthesized from l-tyrosine as a precursor. Therefore, transcriptomics is, in this case, a successful approach for the identification of catabolism reactions affecting key precursors during flavonoid biosynthesis, allowing the generation of enhanced production strains.
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Affiliation(s)
- Álvaro Pérez-Valero
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Area of Microbiology, Department of Functional Biology, University of Oviedo, 33006 Oviedo, Principality of Asturias, Spain; (Á.P.-V.); (J.S.-D.); (C.J.V.)
- Instituto Universitario de Oncología del Principado de Asturias (IUOPA), 33006 Oviedo, Principality of Asturias, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33006 Oviedo, Principality of Asturias, Spain
| | - Juan Serna-Diestro
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Area of Microbiology, Department of Functional Biology, University of Oviedo, 33006 Oviedo, Principality of Asturias, Spain; (Á.P.-V.); (J.S.-D.); (C.J.V.)
- Instituto Universitario de Oncología del Principado de Asturias (IUOPA), 33006 Oviedo, Principality of Asturias, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33006 Oviedo, Principality of Asturias, Spain
| | - Albert Tafur Rangel
- Department of Biology and Biological Engineering, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden; (A.T.R.); (E.J.K.)
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, DK-2800 Kongens Lyngby, Denmark
| | - Simona Barbuto Ferraiuolo
- Section of Biotechnology and Molecular Biology, Department of Experimental Medicine, University of Campania “Luigi Vanvitelli”, Via De Crecchio 7, 80138 Naples, Italy; (S.B.F.); (C.S.)
| | - Chiara Schiraldi
- Section of Biotechnology and Molecular Biology, Department of Experimental Medicine, University of Campania “Luigi Vanvitelli”, Via De Crecchio 7, 80138 Naples, Italy; (S.B.F.); (C.S.)
| | - Eduard J. Kerkhoven
- Department of Biology and Biological Engineering, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden; (A.T.R.); (E.J.K.)
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, DK-2800 Kongens Lyngby, Denmark
- SciLifeLab, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden
| | - Claudio J. Villar
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Area of Microbiology, Department of Functional Biology, University of Oviedo, 33006 Oviedo, Principality of Asturias, Spain; (Á.P.-V.); (J.S.-D.); (C.J.V.)
- Instituto Universitario de Oncología del Principado de Asturias (IUOPA), 33006 Oviedo, Principality of Asturias, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33006 Oviedo, Principality of Asturias, Spain
| | - Felipe Lombó
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Area of Microbiology, Department of Functional Biology, University of Oviedo, 33006 Oviedo, Principality of Asturias, Spain; (Á.P.-V.); (J.S.-D.); (C.J.V.)
- Instituto Universitario de Oncología del Principado de Asturias (IUOPA), 33006 Oviedo, Principality of Asturias, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33006 Oviedo, Principality of Asturias, Spain
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Rrucaj E, Carpentieri S, Scognamiglio M, Siano F, Ferrari G, Pataro G. Sustainable Valorization of Industrial Cherry Pomace: A Novel Cascade Approach Using Pulsed Electric Fields and Ultrasound Assisted-Extraction. Foods 2024; 13:1043. [PMID: 38611349 PMCID: PMC11012044 DOI: 10.3390/foods13071043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2024] [Revised: 03/15/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
In this study, a two-stage cascade extraction process utilizing pulsed electric fields (PEF) (3 kV/cm, 10 kJ/kg) for initial extraction, followed by ultrasound (US) (200 W, 20 min)-assisted extraction (UAE) in a 50% (v/v) ethanol-water mixture (T = 50 °C, t = 60 min), was designed for the efficient release of valuable intracellular compounds from industrial cherry pomace. The extracted compounds were evaluated for total phenolic content (TPC), flavonoid content (FC), total anthocyanin content (TAC), and antioxidant activity (FRAP), and were compared with conventional solid-liquid extraction (SLE). Results showed that the highest release of bioactive compounds occurred in the first stage, which was attributed to the impact of PEF pre-treatment, resulting in significant increases in TPC (79%), FC (79%), TAC (83%), and FRAP values (80%) of the total content observed in the post-cascade PEF-UAE process. The integration of UAE into the cascade process further augmented the extraction efficiency, yielding 21%, 49%, 56%, and 26% increases for TPC, FC, TAC, and FRAP, respectively, as compared to extracts obtained through a second-stage conventional SLE. HPLC analysis identified neochlorogenic acid, 4-p-coumaroylquinic, and cyanidin-3-O-rutinoside as the predominant phenolic compounds in both untreated and cascade-treated cherry pomace extracts, and no degradation of the specific compounds occurred upon PEF and US application. SEM analysis revealed microstructural changes in cherry pomace induced by PEF and UAE treatments, enhancing the porosity and facilitating the extraction process. The study suggests the efficiency of the proposed cascade PEF-UAE extraction approach for phenolic compounds from industrial cherry pomace with potential applications to other plant-based biomasses.
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Affiliation(s)
- Ervehe Rrucaj
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy (S.C.); (M.S.); (G.F.)
- ProdAl Scarl, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy
| | - Serena Carpentieri
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy (S.C.); (M.S.); (G.F.)
| | - Mariarosa Scognamiglio
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy (S.C.); (M.S.); (G.F.)
| | - Francesco Siano
- Institute of Food Science, National Research Council (CNR), Via Roma 64, 83100 Avellino, AV, Italy;
| | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy (S.C.); (M.S.); (G.F.)
- ProdAl Scarl, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy
| | - Gianpiero Pataro
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy (S.C.); (M.S.); (G.F.)
- ProdAl Scarl, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy
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Hadidi M, Aghababaei F, Gonzalez-Serrano DJ, Goksen G, Trif M, McClements DJ, Moreno A. Plant-based proteins from agro-industrial waste and by-products: Towards a more circular economy. Int J Biol Macromol 2024; 261:129576. [PMID: 38253140 DOI: 10.1016/j.ijbiomac.2024.129576] [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: 11/21/2023] [Revised: 01/15/2024] [Accepted: 01/16/2024] [Indexed: 01/24/2024]
Abstract
There is a pressing need for affordable, abundant, and sustainable sources of proteins to address the rising nutrient demands of a growing global population. The food and agriculture sectors produce significant quantities of waste and by-products during the growing, harvesting, storing, transporting, and processing of raw materials. These waste and by-products can sometimes be converted into valuable protein-rich ingredients with excellent functional and nutritional attributes, thereby contributing to a more circular economy. This review critically assesses the potential for agro-industrial wastes and by-products to contribute to global protein requirements. Initially, we discuss the origins and molecular characteristics of plant proteins derived from agro-industrial waste and by-products. We then discuss the techno-functional attributes, extraction methods, and modification techniques that are applied to these plant proteins. Finally, challenges linked to the safety, allergenicity, anti-nutritional factors, digestibility, and sensory attributes of plant proteins derived from these sources are highlighted. The utilization of agro-industrial by-products and wastes as an economical, abundant, and sustainable protein source could contribute towards achieving the Sustainable Development Agenda's 2030 goal of a "zero hunger world", as well as mitigating fluctuations in food availability and prices, which have detrimental impacts on global food security and nutrition.
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Affiliation(s)
- Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain; Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria.
| | | | - Diego J Gonzalez-Serrano
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin, Turkey
| | - Monica Trif
- Food Research Department, Centre for Innovative Process Engineering (CENTIV) GmbH, 28816 Stuhr, Germany; CENCIRA Agrofood Research and Innovation Centre, Ion Mester 6, 400650 Cluj-Napoca, Romania
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, 102 Holdsworth Way, Amherst, MA 01002, United States
| | - Andres Moreno
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
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8
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Chand M, Chopra R, Talwar B, Homroy S, Singh PK, Dhiman A, Payyunni AW. Unveiling the potential of linseed mucilage, its health benefits, and applications in food packaging. Front Nutr 2024; 11:1334247. [PMID: 38385008 PMCID: PMC10879465 DOI: 10.3389/fnut.2024.1334247] [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: 11/06/2023] [Accepted: 01/04/2024] [Indexed: 02/23/2024] Open
Abstract
Industrial waste products derived from the oil industry often contain valuable substances and elements with great potential. These by-products can be used for various purposes, including as nutrients, bioactive compounds, fuels, and polymers. Linseed mucilage (LM) is one such example of a beneficial by-product obtained from linseed. It possesses favorable chemical and functional properties, depending on its method of extraction. Different pretreatments, such as enzymatic extraction, microwave-assisted extraction, pulse electric field, and ultrasound-assisted extraction, have been explored by various researchers to enhance both the yield and quality of mucilage. Furthermore, LM has exhibited therapeutic effects in the treatment of obesity, diabetes, constipation, hyperlipidemia, cancer, and other lifestyle diseases. Additionally, it demonstrates favorable functional characteristics that make it suitable to be used in bioplastic production. These properties preserve food quality, prolong shelf life, and confer antimicrobial activity. It also has the potential to be used as a packaging material, especially considering the increasing demand for sustainable and biodegradable alternatives to plastics because of their detrimental impact on environmental health. This review primarily focuses on different extraction techniques used for linseed mucilage, its mechanism of action in terms of health benefits, and potential applications in food packaging.
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Affiliation(s)
- Monika Chand
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India
| | - Rajni Chopra
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India
| | - Binanshu Talwar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India
| | - Snigdha Homroy
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India
| | - Priyanka Kumari Singh
- Department of Food and Nutrition and Food Technology, Institute of Home Economics, University of Delhi, New Delhi, India
| | - Aishwarya Dhiman
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India
| | - Abdul Wahid Payyunni
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India
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9
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Thiruvalluvan M, Kaur BP, Singh A, Kumari S. Enhancement of the bioavailability of phenolic compounds from fruit and vegetable waste by liposomal nanocarriers. Food Sci Biotechnol 2024; 33:307-325. [PMID: 38222914 PMCID: PMC10786787 DOI: 10.1007/s10068-023-01458-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 09/25/2023] [Accepted: 10/10/2023] [Indexed: 01/16/2024] Open
Abstract
Fruits and vegetables are one of the most consumed and processed commodities globally and comprise abundant phenolic compounds, one of the main nutraceuticals in the food industry. Comparably elevated rates of these compounds are found in waste (peel, seeds, leaf, stem, etc.) in the food processing industry. They are being investigated for their potential use in functional foods. However, phenolic compounds' low bioavailability limits their application, which can be approached by loading the phenolic compounds into an encapsulation system such as liposomal carriers. This review aims to elucidate the recent trend in extracting phenolic compounds from the waste stream and the means to load them in stable liposomes. Furthermore, the application of these liposomes with only natural extracts in food matrices is also presented. Many studies have indicated that liposomes can be a proper candidate for encapsulating and delivering phenolic compounds and as a means to increase their bioavailability.
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Affiliation(s)
- Manonmani Thiruvalluvan
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana India
| | - Barjinder Pal Kaur
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana India
| | - Anupama Singh
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana India
| | - Sanjana Kumari
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana India
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10
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Qian J, Chen D, Zhang Y, Gao X, Xu L, Guan G, Wang F. Ultrasound-Assisted Enzymatic Protein Hydrolysis in Food Processing: Mechanism and Parameters. Foods 2023; 12:4027. [PMID: 37959146 PMCID: PMC10647539 DOI: 10.3390/foods12214027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 10/30/2023] [Accepted: 11/02/2023] [Indexed: 11/15/2023] Open
Abstract
Ultrasound has been widely used as a green and efficient non-thermal processing technique to assist with enzymatic hydrolysis. Compared with traditional enzymatic hydrolysis, ultrasonic-pretreatment-assisted enzymatic hydrolysis can significantly improve the efficiency of enzymatic hydrolysis and enhance the biological activity of substrates. At present, this technology is mainly used for the extraction of bioactive substances and the degradation of biological macromolecules. This review is focused on the mechanism of enzymatic hydrolysis assisted by ultrasonic pretreatment, including the effects of ultrasonic pretreatment on the enzyme structure, substrate structure, enzymatic hydrolysis kinetics, and thermodynamics and the effects of the ultrasonic conditions on the enzymatic hydrolysis results. The development status of ultrasonic devices and the application of ultrasonic-assisted enzymatic hydrolysis in the food industry are briefly described in this study. In the future, more attention should be paid to research on ultrasound-assisted enzymatic hydrolysis devices to promote the expansion of production and improve production efficiency.
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Affiliation(s)
- Jingya Qian
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
| | - Di Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
| | - Yizhong Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
| | - Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
| | - Ling Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
- Institute of Agricultural Products Processing Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Guoqiang Guan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
| | - Feng Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
- Institute of Agricultural Products Processing Engineering, Jiangsu University, Zhenjiang 212013, China
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11
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An overview of the extraction and characterization of bioactive phenolic compounds from agri-food waste within the framework of circular bioeconomy. Trends Analyt Chem 2023. [DOI: 10.1016/j.trac.2023.116994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
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12
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Grgić T, Pavišić Z, Maltar-Strmečki N, Voučko B, Čukelj Mustač N, Ćurić D, Le-Bail A, Novotni D. Ultrasound-assisted Modification of Enzymatic and Antioxidant Activities, Functional and Rheological Properties of Oat and Barley Bran. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03074-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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13
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Pavlić B, Kaplan M, Zeković Z, Canli O, Jovičić N, Bursać Kovačević D, Bebek Markovinović A, Putnik P, Bera O. Kinetics of Microwave-Assisted Extraction Process Applied on Recovery of Peppermint Polyphenols: Experiments and Modeling. PLANTS (BASEL, SWITZERLAND) 2023; 12:1391. [PMID: 36987079 PMCID: PMC10053306 DOI: 10.3390/plants12061391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/16/2023] [Accepted: 03/17/2023] [Indexed: 06/19/2023]
Abstract
The aim of this work was to investigate the microwave-assisted extraction (MAE) kinetics of polyphenolic compounds from organic peppermint leaves. The phytochemicals of peppermint (Mentha piperita L.) are increasingly used in food technology due to their numerous biological activities. The processing of various plant materials by MAE and the production of high-quality extracts is becoming increasingly important. Therefore, the influence of microwave irradiation power (90, 180, 360, 600, and 800 W) on total extraction yield (Y), total polyphenols yield (TP), and flavonoid yield (TF) were investigated. Common empirical models (first-order, Peleg's hyperbolic, Elovich's logarithmic, and power-law model) were applied to the extraction process. The first-order kinetics model provided the best agreement with the experimental results in terms of statistical parameters (SSer, R2, and AARD). Therefore, the influences of irradiation power on the adjustable model parameters (k and Ceq) were investigated. It was found that irradiation power exerted a significant influence on k, while its influence on the asymptotic value of the response was negligible. The highest experimentally determined k (2.28 min-1) was obtained at an irradiation power of 600 W, while the optimal irradiation power determined by the maximum fitting curve determination predicted the highest k (2.36 min-1) at 665 W.
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Affiliation(s)
- Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (B.P.)
| | - Muammer Kaplan
- TUBITAK Marmara Research Centre, Institute of Chemical Technology, P.O. Box 21, Gebze 41470, Kocaeli, Turkey
| | - Zoran Zeković
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (B.P.)
| | - Oltan Canli
- TUBITAK Marmara Research Centre, Environment and Cleaner Production Institute, P.O. Box 21, Gebze 41470, Kocaeli, Turkey
| | - Nebojša Jovičić
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (B.P.)
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Anica Bebek Markovinović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Predrag Putnik
- Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
| | - Oskar Bera
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (B.P.)
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14
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Lauteri C, Ferri G, Piccinini A, Pennisi L, Vergara A. Ultrasound Technology as Inactivation Method for Foodborne Pathogens: A Review. Foods 2023; 12:foods12061212. [PMID: 36981137 PMCID: PMC10048265 DOI: 10.3390/foods12061212] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 03/02/2023] [Accepted: 03/09/2023] [Indexed: 03/14/2023] Open
Abstract
An efficient microbiological decontamination protocol is required to guarantee safe food products for the final consumer to avoid foodborne illnesses. Ultrasound and non-thermal technology combinations represent innovative methods adopted by the food industry for food preservation and safety. Ultrasound power is commonly used with a frequency between 20 and 100 kHz to obtain an “exploit cavitation effect”. Microbial inactivation via ultrasound derives from cell wall damage, the oxidation of intracellular amino acids and DNA changing material. As an inactivation method, it is evaluated alone and combined with other non-thermal technologies. The evidence shows that ultrasound is an important green technology that has a good decontamination effect and can improve the shelf-life of products. This review aims to describe the applicability of ultrasound in the food industry focusing on microbiological decontamination, reducing bacterial alterations caused by food spoilage strains and relative foodborne intoxication/infection.
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15
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Teixeira ID, Carvalho E, Leal EC. Green Antimicrobials as Therapeutic Agents for Diabetic Foot Ulcers. Antibiotics (Basel) 2023; 12:467. [PMID: 36978333 PMCID: PMC10044531 DOI: 10.3390/antibiotics12030467] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 02/22/2023] [Accepted: 02/23/2023] [Indexed: 03/02/2023] Open
Abstract
Diabetic foot ulcers (DFU) are one of the most serious and devastating complications of diabetes and account for a significant decrease in quality of life and costly healthcare expenses worldwide. This condition affects around 15% of diabetic patients and is one of the leading causes of lower limb amputations. DFUs generally present poor clinical outcomes, mainly due to the impaired healing process and the elevated risk of microbial infections which leads to tissue damage. Nowadays, antimicrobial resistance poses a rising threat to global health, thus hampering DFU treatment and care. Faced with this reality, it is pivotal to find greener and less environmentally impactful alternatives for fighting these resistant microbes. Antimicrobial peptides are small molecules that play a crucial role in the innate immune system of the host and can be found in nature. Some of these molecules have shown broad-spectrum antimicrobial properties and wound-healing activity, making them good potential therapeutic compounds to treat DFUs. This review aims to describe antimicrobial peptides derived from green, eco-friendly processes that can be used as potential therapeutic compounds to treat DFUs, thereby granting a better quality of life to patients and their families while protecting our fundamental bio-resources.
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Affiliation(s)
- Ines D. Teixeira
- Center for Neuroscience and Cell Biology, Center for Innovative Biomedicine and Biotechnology, University of Coimbra, Rua Larga, 3004-504 Coimbra, Portugal
| | - Eugenia Carvalho
- Center for Neuroscience and Cell Biology, Center for Innovative Biomedicine and Biotechnology, University of Coimbra, Rua Larga, 3004-504 Coimbra, Portugal
- Institute for Interdisciplinary Research, University of Coimbra, 3004-504 Coimbra, Portugal
| | - Ermelindo C. Leal
- Center for Neuroscience and Cell Biology, Center for Innovative Biomedicine and Biotechnology, University of Coimbra, Rua Larga, 3004-504 Coimbra, Portugal
- Institute for Interdisciplinary Research, University of Coimbra, 3004-504 Coimbra, Portugal
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16
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Green Solvents: Emerging Alternatives for Carotenoid Extraction from Fruit and Vegetable By-Products. Foods 2023; 12:foods12040863. [PMID: 36832938 PMCID: PMC9956085 DOI: 10.3390/foods12040863] [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: 01/11/2023] [Revised: 02/14/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023] Open
Abstract
Carotenoids have important implications for human health and the food industry due to their antioxidant and functional properties. Their extraction is a crucial step for being able to concentrate them and potentially include them in food products. Traditionally, the extraction of carotenoids is performed using organic solvents that have toxicological effects. Developing greener solvents and techniques for extracting high-value compounds is one of the principles of green chemistry and a challenge for the food industry. This review will analyze the use of green solvents, namely, vegetable oils, supercritical fluids, deep eutectic solvents, ionic liquids, and limonene, combined with nonconventional techniques (ultrasound-assisted extraction and microwave), for carotenoid extraction from fruit and vegetable by-products as upcoming alternatives to organic solvents. Recent developments in the isolation of carotenoids from green solvents and their inclusion in food products will also be discussed. The use of green solvents offers significant advantages in extracting carotenoids, both by decreasing the downstream process of solvent elimination, and the fact that the carotenoids can be included directly in food products without posing a risk to human health.
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17
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Comparative Study of Different Protein Extraction Technologies Applied on Mushrooms By-products. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03015-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
Abstract
AbstractMushroom production is a growing sector as the demand for this product is increasing. The quantity of waste and by-products generated along the supply chain is however considerable (about 20% of the fresh weight is disposed). Although the recovery of chitosan from mushrooms has been extensively studied, little has been done to optimize the recovery of proteins, which make up to 20% of dry weight. In the present work, six different by-products were studied for their crude composition and their protein fraction was characterized in detail. Then, a comparative study was conducted on three different extraction techniques (environmentally friendly aqueous extraction, ultrasound-assisted extraction, and enzyme-assisted extraction). Enzyme-assisted extraction has proven to be the most efficient technique in terms of protein extraction yield, even though the protein fraction is extracted in the form of peptides and not whole proteins. The lowest degree of hydrolysis is instead given by the ultrasound-assisted extraction, which however shows a rather high degree of racemization which decreases the quality of the proteins. The aqueous extraction, despite the low extraction yield, gave the purest protein extracts.
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18
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In vitro bioaccessibility and uptake of β-carotene from encapsulated carotenoids from mango by-products in a coupled gastrointestinal digestion/Caco-2 cell model. Food Res Int 2023; 164:112301. [PMID: 36737902 DOI: 10.1016/j.foodres.2022.112301] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 11/30/2022] [Accepted: 12/03/2022] [Indexed: 12/15/2022]
Abstract
β-carotene is a carotenoid with provitamin A activity and other health benefits, which needs to become bioavailable upon oral intake to exert its biological activity. A better understanding of its behaviour and stability in the gastrointestinal tract and means to increase its bioavailability are highly needed. Using an in vitro gastrointestinal digestion method coupled to an intestinal cell model, we explored the stability, gastrointestinal bioaccessibility and cellular uptake of β-carotene from microparticles containing carotenoid extracts derived from mango by-products. Three types of microparticles were tested: one with the carotenoid extract as such, one with added inulin and one with added fructooligosaccharides. Overall, β-carotene was relatively stable during the in vitro digestion, as total recoveries were above 68 %. Prebiotics in the encapsulating material, especially inulin, enhanced the bioaccessibility of β-carotene almost 2-fold compared to microparticles without prebiotics. Likewise, β-carotene bioaccessibility increased proportionally with bile salt concentrations during digestion. Yet, a bile salts level above 10 mM did not contribute markedly to β-carotene bioaccessibility of prebiotic containing microparticles. Cellular uptake experiments with non-filtered gastrointestinal digests yielded higher absolute levels of β-carotene taken up in the epithelial cells as compared to uptake assays with filtered digests. However, the proportional uptake of β-carotene was higher for filtered digests (24 - 31 %) than for non-filtered digests (2 - 8 %). Matrix-dependent carotenoid uptake was only visible in the unfiltered medium, thereby pointing to possible other cellular transport mechanisms of non-micellarized carotenoids, besides the concentration effect. Regardless of a filtration step, inulin-amended microparticles consistently resulted in a higher β-carotene uptake than regular microparticles or FOS-amended microparticles. In conclusion, encapsulation of carotenoid extracts from mango by-products displayed chemical stability and release of a bioaccessible β-carotene fraction upon gastrointestinal digestion. This indicates the potential of the microparticles to be incorporated into functional foods with provitamin A activity.
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19
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YU J, HU N, HOU L, HANG F, LI K, XIE C. Extraction methods of melanoidins and its potential as a natural pigment. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.113322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
| | - Na HU
- Guangxi University, China
| | | | - Fangxue HANG
- Guangxi University, China; Guangxi University, China; Ministry of Education, China
| | - Kai LI
- Guangxi University, China; Guangxi University, China; Ministry of Education, China
| | - Caifeng XIE
- Guangxi University, China; Guangxi University, China; Ministry of Education, China
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20
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Kainat S, Arshad MS, Khalid W, Zubair Khalid M, Koraqi H, Afzal MF, Noreen S, Aziz Z, Al-Farga A. Sustainable novel extraction of bioactive compounds from fruits and vegetables waste for functional foods: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2144884] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Sumaya Kainat
- Department of Chemistry, University of Engineering and Technology, Lahore, Pakistan
| | | | - Waseem Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | | | - Hyrije Koraqi
- Faculty of Food Science and Biotechnology, UBT-Higher Education Institution, Pristina, Kosovo
| | | | - Sana Noreen
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, Pakistan
| | - Zaira Aziz
- General Medicine, Pakistan institute of Medical Sciences, Islamabad, Pakistan
| | - Ammar Al-Farga
- Department of Food Science, Faculty of Agriculture, Ibb University, Ibb Yemen
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21
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Diaconeasa Z, Iuhas CI, Ayvaz H, Mortas M, Farcaş A, Mihai M, Danciu C, Stanilă A. Anthocyanins from Agro-Industrial Food Waste: Geographical Approach and Methods of Recovery-A Review. PLANTS (BASEL, SWITZERLAND) 2022; 12:plants12010074. [PMID: 36616202 PMCID: PMC9823320 DOI: 10.3390/plants12010074] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 12/19/2022] [Accepted: 12/20/2022] [Indexed: 05/13/2023]
Abstract
Drastic growth in the amount of global food waste produced is observed every year, not only due to incessant population growth but also economic growth, lifestyle, and diet changes. As a result of their increasing health awareness, people are focusing more on healthy diets rich in fruits and vegetables. Thus, following worldwide fruit and vegetable consumption and their processing in various industries (juice, jams, wines, preserves), significant quantities of agro-industrial waste are produced (pomace, peels, seeds) that still contain high concentrations of bioactive compounds. Among bioactive compounds, anthocyanins have an important place, with their multiple beneficial effects on health; therefore, their extraction and recovery from food waste have become a topic of interest in recent years. Accordingly, this review aims to summarize the primary sources of anthocyanins from food waste and the novel eco-friendly extraction methods, such as pulsed electric field extraction, enzyme-assisted extraction, supercritical fluid extraction, pressurized liquid extraction, microwave-assisted extraction, and ultrasonic-assisted extraction. The advantages and disadvantages of these techniques will also be covered to encourage future studies and opportunities focusing on improving these extraction techniques.
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Affiliation(s)
- Zoriţa Diaconeasa
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Calea Mănă¸stur, 400372 Cluj-Napoca, Romania
- BioTech Technology Transfer Center, 400372 Cluj-Napoca, Romania
| | - Cristian I. Iuhas
- Faculty of Medicine, Iuliu Hatieganu University of Medicine and Pharmacy, 400372 Cluj-Napoca, Romania
| | - Huseyin Ayvaz
- Department of Food Engineering, Faculty of Engineering, Canakkale Onsekiz Mart University, Canakkale 17100, Turkey
| | - Mustafa Mortas
- Food Engineering Department, Faculty of Engineering, Ondokuz Mayıs University, Samsun 55139, Turkey
| | - Anca Farcaş
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Calea Mănă¸stur, 400372 Cluj-Napoca, Romania
- BioTech Technology Transfer Center, 400372 Cluj-Napoca, Romania
| | - Mihaela Mihai
- BioTech Technology Transfer Center, 400372 Cluj-Napoca, Romania
- Department of Transversal Competencies, University of Agricultural Sciences and Veterinary Medicine, 3-5 Calea Mănă¸stur, 400372 Cluj-Napoca, Romania
| | - Corina Danciu
- Department of Pharmacognosy, Victor Babes University of Medicine and Pharmacy, 2 Eftimie Murgu Sq., 300041 Timisoara, Romania
| | - Andreea Stanilă
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Calea Mănă¸stur, 400372 Cluj-Napoca, Romania
- BioTech Technology Transfer Center, 400372 Cluj-Napoca, Romania
- Correspondence: ; Tel.: +40-748-650-764
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22
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Process Optimization of Phytoantioxidant and Photoprotective Compounds from Carob Pods ( Ceratonia siliqua L.) Using Ultrasonic Assisted Extraction Method. Molecules 2022; 27:molecules27248802. [PMID: 36557933 PMCID: PMC9783530 DOI: 10.3390/molecules27248802] [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: 11/06/2022] [Revised: 12/06/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022] Open
Abstract
The current study first describes the extraction of phytoantioxidant polyphenols from Carob byproducts (pods) using maceration and heating-assisted extraction as traditional methods and ultrasonic-assisted extraction (UAE) as an innovative method to determine the most efficient extraction process in terms of four targeted responses: total phenolic content (TPC), antioxidant activities (TAC and DPPH), and photoprotective properties as measured by the sun protection factor (SPF). Second, we used response surface methodology (RSM) with a central composite rotatable design (CCDR) approach to investigate the influence of process variables (extraction time, extraction temperature, and solvent concentration) on UAE, which was found to be the most effective extraction technique in our study. Carob byproduct extracts had a TPC ranging from 6.21 to 21.92 mg GAE/g dw, a TAC ranging from 22.00 to 49.30 mg AAE/g dw, DPPH scavenging activity ranging from 56.35 to 90.50%, and SPF values ranging from 8.62 to 22.37. The optimal UAE conditions for maximum TPC, TAC, DPPH, and SPF responses were determined to be 38.90% ethanol, 53.90 °C, and 50.92 min. Using Carob as a source for sustainable and bioactive products in conjunction with optimized UAE is a promising contribution to the cosmetic industry that will help to strengthen the concept of environmentally-friendly "green chemistry". Given that Carob pulp or seeds are considered food byproducts, the research presented here encourages the use of these agri-food waste materials in cosmetics.
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23
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Protein Isolate from Orange (Citrus sinensis L.) Seeds: Effect of High-Intensity Ultrasound on Its Physicochemical and Functional Properties. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02956-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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24
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Hassoun A, Prieto MA, Carpena M, Bouzembrak Y, Marvin HJ, Pallarés N, Barba FJ, Punia Bangar S, Chaudhary V, Ibrahim S, Bono G. Exploring the role of green and Industry 4.0 technologies in achieving sustainable development goals in food sectors. Food Res Int 2022; 162:112068. [DOI: 10.1016/j.foodres.2022.112068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 10/13/2022] [Accepted: 10/16/2022] [Indexed: 11/04/2022]
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25
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Kim MJ, Shin WS. Structural and functional modification of proteins from black soybean Aquasoya via ultrasonication. ULTRASONICS SONOCHEMISTRY 2022; 91:106220. [PMID: 36395626 PMCID: PMC9672435 DOI: 10.1016/j.ultsonch.2022.106220] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 09/13/2022] [Accepted: 11/02/2022] [Indexed: 06/06/2023]
Abstract
Plant-based proteins obtained from agricultural by-products have garnered growing interest in response to consumer awareness of health and environmental issues. This study aimed to improve the functionalities of the proteins recovered from black soybean Aquasoya (PBSA) by modifying their structure via ultrasonication. PBSA was ultrasonicated with a frequency of 40 kHz at 350 W for different time periods (0, 20, 40, and 60 min), and its structural characteristics, physicochemical properties, and functional properties were investigated. Ultrasonication left the primary structure intact but altered the secondary and tertiary structures of the PBSA; α-helix and β-sheet contents decreased, random coil contents increased, and buried non-polar amino acid residues were exposed. Moreover, ultrasound promoted an increase in free sulfhydryl content and a reduction in particle size. Consequently, functional properties, such as solubility, emulsion stability, and foaming performance were improved by modifying the structure and physicochemical properties of PBSA. This work demonstrates the potential of ultrasound, which is favorable for modifying the spatial conformation and related functionalities of proteins, thus meeting the needs of manufacturers to use function-enhanced proteins as food additives.
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Affiliation(s)
- Min-Ji Kim
- Department of Food & Nutrition, College of Human Ecology, Hanyang University, Republic of Korea
| | - Weon-Sun Shin
- Department of Food & Nutrition, College of Human Ecology, Hanyang University, Republic of Korea.
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26
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Comparing the effect of several pretreatment steps, selected to steer (bio)chemical reactions, on the volatile profile of leek (Allium ampeloprasum var. porrum). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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27
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Bocker R, Silva EK. Pulsed electric field assisted extraction of natural food pigments and colorings from plant matrices. Food Chem X 2022; 15:100398. [PMID: 36211728 PMCID: PMC9532718 DOI: 10.1016/j.fochx.2022.100398] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 07/04/2022] [Accepted: 07/18/2022] [Indexed: 12/13/2022] Open
Abstract
Pulsed electric field (PEF) technology enables the extraction of food pigments at lower temperatures. PEF process intensification may reduce the extraction yield depending on the plant matrix. Coupling PEF with other emerging technologies is a smart strategy to extract natural pigments. The application of PEF technology in natural food pigment extraction still requires further studies.
Coloring compounds are widely applied to manufacturing foods and beverages. The worldwide food market is replacing artificial colorants with natural alternatives, given the increased consumer demand for natural products. However, these substitutes are still an issue due to their high production cost and low chemical and physical stability. Furthermore, natural pigments are highly sensitive to processes applied in conventional extraction techniques, such as thermal, mechanical, and chemical stresses. In this regard, pulsed electric field (PEF) technology has emerged as a promising non-thermal alternative for recovering and producing natural colorings from food matrices. Its action mechanism on cell structures through the electroporation effect is a smart alternative to overcoming the challenging issues associated with producing natural colorants. In this scenario, this review provides an overview of the PEF assisted extraction of natural pigments and colorants, such as anthocyanins (red-blue-purple), betalains (red), carotenoids (yellow-orange-red), and chlorophylls (green) from plant sources. Moreover, the potential and limitations of this emerging technology to integrate the extraction process of natural colorants were discussed.
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28
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Delbaere SM, Bernaerts T, Vangrunderbeek M, Vancoillie F, Hendrickx ME, Grauwet T, Van Loey AM. The Volatile Profile of Brussels Sprouts ( Brassica oleracea Var. gemmifera) as Affected by Pulsed Electric Fields in Comparison to Other Pretreatments, Selected to Steer (Bio)Chemical Reactions. Foods 2022; 11:foods11182892. [PMID: 36141018 PMCID: PMC9498443 DOI: 10.3390/foods11182892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 09/09/2022] [Accepted: 09/10/2022] [Indexed: 11/16/2022] Open
Abstract
Pulsed electric fields (PEF) at low field strength is considered a non-thermal technique allowing membrane permeabilization in plant-based tissue, hence possibly impacting biochemical conversions and the concomitant volatile profile. Detailed studies on the impact of PEF at low field strength on biochemical conversions in plant-based matrices are scarce but urgently needed to provide the necessary scientific basis allowing to open a potential promising field of applications. As a first objective, the effect of PEF and other treatments that aim to steer biochemical conversions on the volatile profile of Brussels sprouts was compared in this study. As a second objective, the effect of varying PEF conditions on the volatile profile of Brussels sprouts was elucidated. Volatile fingerprinting was used to deduce whether and which (bio)chemical reactions had occurred. Surprisingly, PEF at 1.01 kV/cm and 2.7 kJ/kg prior to heating was assumed not to have caused significant membrane permeabilization since similar volatiles were observed in the case of only heating, as opposed to mixing. A PEF treatment with an electrical field strength of 3.00 kV/cm led to a significantly higher formation of certain enzymatic reaction products, being more pronounced when combined with an energy input of 27.7 kJ/kg, implying that these PEF conditions could induce substantial membrane permeabilization. The results of this study can be utilized to steer enzymatic conversions towards an intended volatile profile of Brussels sprouts by applying PEF.
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29
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Macías-Garbett R, Sosa-Hernández JE, Iqbal HMN, Contreras-Esquivel JC, Chen WN, Melchor-Martínez EM, Parra-Saldívar R. Combined Pulsed Electric Field and Microwave-Assisted Extraction as a Green Method for the Recovery of Antioxidant Compounds with Electroactive Potential from Coffee Agro-Waste. PLANTS 2022; 11:plants11182362. [PMID: 36145763 PMCID: PMC9505628 DOI: 10.3390/plants11182362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 09/07/2022] [Accepted: 09/08/2022] [Indexed: 12/03/2022]
Abstract
Coffee agro-waste is a potential source of polyphenols with antioxidant activity and application in the food and cosmetic trades. The usage of these byproducts persists as a challenge in the industrial landscape due to their high content of purported toxic substances hindering management. This study presents a green extractive process using pulsed electric field (PEF) and microwave assisted extraction (MAE) to recover polyphenols from coffee parchment and two varieties of pulp, posing quick processing times and the use of water as the only solvent. The performance of this process with regard to the bioactivity was assessed through the Folin-Ciocalteu assay, total flavonoid content, DPPH, ABTS and FRAP antioxidant tests. The phenolic composition of the extracts was also determined through HPLC-MS and quantified through HPLC-DAD. When compared to treatment controls, PEF + MAE treated samples presented enhanced yields of total phenolic content and radical scavenging activity in all analyzed residues (Tukey test significance: 95%). The chromatographic studies reveal the presence of caffeic acid on the three analyzed by-products. The HPLC-DAD caffeic acid quantification validated that a combination of MAE + PEF treatment in yellow coffee pulp had the highest caffeic acid concentration of all studied extraction methods.
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Affiliation(s)
| | - Juan Eduardo Sosa-Hernández
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey 64849, Mexico
- Tecnologico de Monterrey, Institute of Advanced Materials for Sustainable Manufacturing, Monterrey 64849, Mexico
| | - Hafiz M. N. Iqbal
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey 64849, Mexico
- Tecnologico de Monterrey, Institute of Advanced Materials for Sustainable Manufacturing, Monterrey 64849, Mexico
| | | | - Wei Ning Chen
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore 637459, Singapore
| | - Elda M. Melchor-Martínez
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey 64849, Mexico
- Tecnologico de Monterrey, Institute of Advanced Materials for Sustainable Manufacturing, Monterrey 64849, Mexico
- Correspondence: (E.M.M.-M.); (R.P.-S.)
| | - Roberto Parra-Saldívar
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey 64849, Mexico
- Tecnologico de Monterrey, Institute of Advanced Materials for Sustainable Manufacturing, Monterrey 64849, Mexico
- Correspondence: (E.M.M.-M.); (R.P.-S.)
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30
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Determination of an optimum extraction region for the recovery of bioactive compounds from olive leaves (Olea europaea L.) using green dynamic pressurized liquid extraction. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2022. [DOI: 10.1007/s43153-022-00268-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
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31
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Pulsed electric field as a promising technology for solid foods processing: A review. Food Chem 2022; 403:134367. [DOI: 10.1016/j.foodchem.2022.134367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 08/31/2022] [Accepted: 09/18/2022] [Indexed: 10/14/2022]
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32
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Zarezadeh MR, Aboonajmi M, Ghasemi-Varnamkhasti M. Applications of ultrasound techniques in tandem with non-destructive approaches for the quality evaluation of edible oils. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2940-2950. [PMID: 35872733 PMCID: PMC9304511 DOI: 10.1007/s13197-022-05351-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/03/2021] [Accepted: 12/25/2021] [Indexed: 06/15/2023]
Abstract
Edible oils include triglycerides that are extracted from oil seeds or fruits such as sunflowers, palms, olives, soys, rapeseeds, cocoa and many others. They are the elementary origins of unsaturated fats and vitamins especially vitamin 'E' in people's diets. Edible oils are at risk of intentional (such as inadequate storage conditions) and unintentional adulteration, so it is necessary to pay attention to their safety, health and fraud. Generally, this evaluation can be destructive or non-destructive. There are numerous methods to evaluate quality of edible oils which include sensory analysis, chemical analysis, chromatography, ultrasound, etc. The Ultrasonic approach is a non-destructive way and also fast, accurate, inexpensive, repeatable, portable and simple. Combination of ultrasound with other techniques such as electronic nose, electronic tongue, visible spectroscopic fingerprints, chemical descriptors, Raman spectroscopy, mid-infrared and machine vision, will improve quality evaluation and detection accuracy. This review summarizes the ultrasound idea and the latest knowledge of its application with other techniques on evaluation of edible oils.
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Affiliation(s)
- Mohammad Reza Zarezadeh
- Department of Agrotechnology, College of Abouraihan, University of Tehran, Tehran, P.O. Box 3391653755, Iran
| | - Mohammad Aboonajmi
- Department of Agrotechnology, College of Abouraihan, University of Tehran, Tehran, P.O. Box 3391653755, Iran
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33
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Assessment of physicochemical, functional, thermal, and phytochemical characteristics of refined rice bran wax. Food Chem 2022; 396:133737. [PMID: 35870241 DOI: 10.1016/j.foodchem.2022.133737] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 06/07/2022] [Accepted: 07/15/2022] [Indexed: 11/23/2022]
Abstract
The drastic increase in the utilization and conversion of biomass has been an effect of sustainability and circular economy in the food processing sector. Rice bran wax (RBW), an intermediate by-product of rice bran oil refining industries, has been one of the underutilized waste materials. The FT-IR analysis showed that RBW contains many similar compounds to that of beeswax (BW) and carnauba wax (CW). The DSC thermographs showed melting and crystallization temperatures of RBW as 78.55 and 73.43 °C, respectively, lesser than CW and more than BW. The peak profiling of XRD diffractographs has shown full-width at half-maximum of CW and RBW as 0.61 and 0.45, respectively, indicating distortion in crystal formation. The sequential extracts of RBW in hexane, dichloromethane, and ethylacetate have shown antimicrobial activity against E. coli and S. typhi. The research provides a baseline for extraction and separation of specialty compounds from RBW for by-product utilization.
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34
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Carrillo C, Nieto G, Martínez-Zamora L, Ros G, Kamiloglu S, Munekata PES, Pateiro M, Lorenzo JM, Fernández-López J, Viuda-Martos M, Pérez-Álvarez JÁ, Barba FJ. Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6864-6883. [PMID: 35040324 PMCID: PMC9204822 DOI: 10.1021/acs.jafc.1c07208] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/30/2021] [Accepted: 01/06/2022] [Indexed: 05/27/2023]
Abstract
The current increased industrial food production has led to a significant rise in the amount of food waste generated. These food wastes, especially fruit and vegetable byproducts, are good sources of natural pigments, such as anthocyanins, betalains, carotenoids, and chlorophylls, with both coloring and health-related properties. Therefore, recovery of natural pigments from food wastes is important for both economic and environmental reasons. Conventional methods that are used to extract natural pigments from food wastes are time-consuming, expensive, and unsustainable. In addition, natural pigments are sensitive to high temperatures and prolonged processing times that are applied during conventional treatments. In this sense, the present review provides an elucidation of the latest research on the extraction of pigments from the agri-food industry and how their consumption may improve human health.
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Affiliation(s)
- Celia Carrillo
- Nutrición
y Bromatología, Facultad de Ciencias, Universidad de Burgos, E-09001 Burgos, Spain
| | - Gema Nieto
- Department
of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain
| | - Lorena Martínez-Zamora
- Department
of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain
| | - Gaspar Ros
- Department
of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain
| | - Senem Kamiloglu
- Department
of Food Engineering, Faculty of Agriculture, Bursa Uludag University, 16059 Gorukle, Bursa, Turkey
- Science
and Technology Application and Research Center (BITUAM), Bursa Uludag University, 16059 Gorukle, Bursa, Turkey
| | - Paulo E. S. Munekata
- Centro
Tecnológico de la Carne de Galicia, Avenida Galicia No. 4, Parque Tecnológico
de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - Mirian Pateiro
- Centro
Tecnológico de la Carne de Galicia, Avenida Galicia No. 4, Parque Tecnológico
de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - José M. Lorenzo
- Centro
Tecnológico de la Carne de Galicia, Avenida Galicia No. 4, Parque Tecnológico
de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
- Área
de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Juana Fernández-López
- IPOA
Research Group, Agro-Food Technology Department, Centro de Investigación
e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Alicante, Spain
| | - Manuel Viuda-Martos
- IPOA
Research Group, Agro-Food Technology Department, Centro de Investigación
e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Alicante, Spain
| | - José Ángel Pérez-Álvarez
- IPOA
Research Group, Agro-Food Technology Department, Centro de Investigación
e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Alicante, Spain
| | - Francisco J. Barba
- Nutrition
and Food Science Area, Preventive Medicine and Public Health, Food
Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
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35
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Vlčko T, Rathod NB, Kulawik P, Ozogul Y, Ozogul F. The impact of aromatic plant-derived bioactive compounds on seafood quality and safety. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 102:275-339. [PMID: 36064295 DOI: 10.1016/bs.afnr.2022.05.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Plant-derived bioactive compounds have been extensively studied and used within food industry for the last few decades. Those compounds have been used to extend the shelf-life and improve physico-chemical and sensory properties on food products. They have also been used as nutraceuticals due to broad range of potential health-promoting properties. Unlike the synthetic additives, the natural plant-derived compounds are more acceptable and often regarded as safer by the consumers. This chapter summarizes the extraction methods and sources of those plant-derived bioactives as well as recent findings in relation to their health-promoting properties, including cardio-protective, anti-diabetic, anti-inflammatory, anti-carcinogenic, immuno-modulatory and neuro-protective properties. In addition, the impact of applying those plant-derived compounds on seafood products is also investigated by reviewing the recent studies on their use as anti-microbial, anti-oxidant, coloring and flavoring agents as well as freshness indicators. Moreover, the current limitations of the use of plant-derived bioactive compounds as well as future prospects are discussed. The discoveries show high potential of those compounds and the possibility to apply on many different seafood. The compounds can be applied as individual while more and more studies are showing synergetic effect when those compounds are used in combination providing new important research possibilities.
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Affiliation(s)
- Tomáš Vlčko
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak Agriculture University in Nitra, Nitra, Slovakia
| | - Nikheel Bhojraj Rathod
- Department of Post Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post-Harvest Management, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Roha, Maharashtra, India
| | - Piotr Kulawik
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture, Kraków, Poland
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.
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36
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Mostafa H, Airouyuwa JO, Maqsood S. A novel strategy for producing nano-particles from date seeds and enhancing their phenolic content and antioxidant properties using ultrasound-assisted extraction: A multivariate based optimization study. ULTRASONICS SONOCHEMISTRY 2022; 87:106017. [PMID: 35636154 PMCID: PMC9157257 DOI: 10.1016/j.ultsonch.2022.106017] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 02/24/2022] [Accepted: 04/03/2022] [Indexed: 05/09/2023]
Abstract
Date seeds from the date palm fruit are considered as a waste and they are known to contain several bioactive compounds. Producing nanoparticles from the date seeds can enhances their effectiveness and their utilization as novel functional food ingredients. In this study, date seed nanoparticles (DSNPs) synthesized using acid (HCl) hydrolysis method (HCl concentration of 38% and hydrolysis time of 4 days) was found to have particle size between 50 and 150 nm. The obtained DSNPs were characterized by measuring particle size and particle charge (Zetasizer), morphology using scanning electron microscope (SEM), and determination of the functional groups using fourier-transform infrared spectroscopy (FTIR). DSNPs were further treated with green extraction technology [ultrasound-assisted extraction (UAE)] using water-based and methanol-based solvent for optimizing the extraction of the bioactive compounds by implementing response surface methodology (RSM). The UAE of DSNPs were analysed for set of responses including total phenolic content (TPC), total flavonoid content (TFC), 1,1-diphenyl-2-picrlthydrazyl (DPPH) radical scavenging activity, ferric ion reducing antioxidant power (FRAP), and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity. Three-factor and four-factor Box-Behnken design (BBD) of three models (Synthesis of DSNPs, UAE with water, and UAE with methanol) was performed. The results showed that in UAE of DSNPs using water-based solvent, the key independent factors effecting the TPC and TFC and antioxidant activities were S:L ratio (40:1 mg/ml) and treatment time (9 min). Whereas the methanol-based UAE of DSNPs was mostly affected by US amplitude/power (90%) and methanol concentration (80%). All models were further optimized using response optimizer in Minitab and the generated predicted values were very comparable to the actual obtained results which confirm the significance and validity of all RSM models used. The phenolic compounds identified from DSNPs consisted mainly of 3,4-Dihydroxy benzoic acid, ferulic acid, and p-coumaric acid. The present study demonstrated a successful method for synthesising DSNPs as well as documented the optimum UAE conditions to maximize the extraction of polyphenolic compounds from DSNPs and enhancing their antioxidant activities to be used in food application.
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Affiliation(s)
- Hussein Mostafa
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates
| | - Jennifer Osamede Airouyuwa
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates.
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37
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Panchal SK, John OD, Mathai ML, Brown L. Anthocyanins in Chronic Diseases: The Power of Purple. Nutrients 2022; 14:2161. [PMID: 35631301 PMCID: PMC9142943 DOI: 10.3390/nu14102161] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 05/16/2022] [Accepted: 05/20/2022] [Indexed: 02/06/2023] Open
Abstract
Anthocyanins are mainly purple-coloured phenolic compounds of plant origin that as secondary metabolites are important in plant survival. Understanding their health benefits in humans requires sourcing these unstable compounds in sufficient quantities at a reasonable cost, which has led to improved methods of extraction. Dark-coloured fruits, cereals and vegetables are current sources of these compounds. The range of potential sustainable sources is much larger and includes non-commercialised native plants from around the world and agri-waste containing anthocyanins. In the last 5 years, there have been significant advances in developing the therapeutic potential of anthocyanins in chronic human diseases. Anthocyanins exert their beneficial effects through improvements in gut microbiota, oxidative stress and inflammation, and modulation of neuropeptides such as insulin-like growth factor-1. Their health benefits in humans include reduced cognitive decline; protection of organs such as the liver, as well as the cardiovascular system, gastrointestinal tract and kidneys; improvements in bone health and obesity; and regulation of glucose and lipid metabolism. This review summarises some of the sources of anthocyanins and their mechanisms and benefits in the treatment of chronic human diseases.
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Affiliation(s)
- Sunil K. Panchal
- School of Science, Western Sydney University, Penrith, NSW 2753, Australia;
- Global Centre for Land-Based Innovation, Western Sydney University, Penrith, NSW 2753, Australia
| | - Oliver D. John
- Faculty of Science and Natural Resources, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia; or
| | - Michael L. Mathai
- Institute of Health and Sport, College of Health and Biomedicine, Victoria University, Melbourne, VIC 3021, Australia;
- Florey Institute of Neuroscience and Mental Health, Melbourne, VIC 3052, Australia
| | - Lindsay Brown
- School of Pharmacy and Medical Science, Griffith University, Gold Coast, QLD 4222, Australia
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38
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Hadidi M, Boostani S, Jafari SM. Pea proteins as emerging biopolymers for the emulsification and encapsulation of food bioactives. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107474] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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39
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Javed M, Belwal T, Ruyuan Z, Xu Y, Li L, Luo Z. Optimization and Mechanism of Phytochemicals Extraction from Camellia Oleifera Shells Using Novel Biosurfactant Nanobubbles Solution Coupled with Ultrasonication. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02793-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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40
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41
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Surano B, Leiva G, Marshall G, Maglietti F, Schebor C. Pulsed electric fields using a multiple needle chamber to improve bioactive compounds extraction from unprocessed Opuntia ficus-indica fruits. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110864] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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42
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Gilani S, Najafpour G. Evaluation of the extraction process parameters on bioactive compounds of cinnamon bark: A comparative study. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.01.022] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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43
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Kumar M, Suhag R, Hasan M, Dhumal S, Radha, Pandiselvam R, Senapathy M, Sampathrajan V, Punia S, Sayed AAS, Singh S, Kennedy JF. Black soybean ( Glycine max (L.) Merr.): paving the way toward new nutraceutical. Crit Rev Food Sci Nutr 2022; 63:6208-6234. [PMID: 35139704 DOI: 10.1080/10408398.2022.2029825] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/09/2022]
Abstract
Black soybean (BS) is a nutritious legume that is high in proteins, essential amino acids, dietary fiber, vitamins, minerals, anthocyanins, phenolic acids, isoflavones, and flavones. Traditional approaches for extracting BS bioactive compounds are commonly employed because they are simple and inexpensive, but they use toxic solvents and have lower yields. As a result, new extraction techniques have been developed, such as microwave, ultrasound, and enzyme-assisted extraction. Modern approaches are less harmful to the environment, are faster, and produce higher yields. The major anthocyanin in the BS seed coat was discovered as cyanidin-3-O-glucoside, accounting for nearly 75% of the total anthocyanins. BS and its seed coat also contains phenolic acids (p-hydroxybenzoic, gallic, vanillin, syringic acid), isoflavones (daidzein, glycitein and genistein), flavones, flavonols, flavanones, and flavanols. Bioactive compounds present in BS exhibit antioxidant, anti-cancerous, anti-diabetic, anti-obesity, anti-inflammatory, cardio and neuroprotective activities. The characterization and biological activity investigation of these bioactive compounds has provided researchers and food manufacturers with valuable information for developing functional food products and nutraceutical ingredients. In this review, the nutritional makeup of BS is reviewed, and the paper seeks to provide an insight of bioactive compound extraction methods as well as bioactive compounds identified by various researchers. The biological activities of BS extracts and their potential applications in food products (noodles), biodegradable films (pH sensitive film), and therapeutic applications (wound healing and anti-inflammation) are also discussed in the study. Therefore, BS have enormous potential for use in developing functional foods and nutraceutical components. This is the first review of its sort to describe and explain various extraction methodologies and characterization of bioactives, as well as their biological activity recorded in diverse works of literature, making it possible for food manufacturers and scientists to get a quick overview.
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Affiliation(s)
- Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR - Central Institute for Research on Cotton Technology, Mumbai, India
| | - Rajat Suhag
- National Institute of Food Technology Entrepreneurship and Management, Sonipat, India
| | - Muzaffar Hasan
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, India
| | - Sangram Dhumal
- Division of Horticulture, RCSM College of Agriculture, Kolhapur, India
| | - Radha
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, India
| | - R Pandiselvam
- Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR - Central Plantation Crops Research Institute (CPCRI), Kasaragod, India
| | - Marisennayya Senapathy
- Department of Rural Development and Agricultural Extension, College of Agriculture, Wolaita Sodo University, Wolaita Sodo, Ethiopia
| | | | - Sneh Punia
- Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, USA
| | - Ali A S Sayed
- Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
- Botany Department, Faculty of Agriculture, Fayoum University, Fayoum, Egypt
| | - Surinder Singh
- Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
- Dr. S.S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh, India
| | - John F Kennedy
- Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
- Chembiotech Laboratories, Advanced Science and Technology Institute, Kyrewood House, Worcs, UK
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Alternative Methods of Bioactive Compounds and Oils Extraction from Berry Fruit By-Products—A Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031734] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Berry fruit by-products are a source of polyphenol compounds and highly nutritious oils and can be reused to fulfill the requirements of the circular economy model. One of the methods of obtaining polyphenol-rich extracts or oils is extraction. Applying conventional solvent extraction techniques may be insufficient to reach high polyphenol or lipid fraction yields and selectivity of specific compounds. Alternative extraction methods, mainly ultrasound-assisted extraction, pulsed electric field-assisted extraction, microwave-assisted extraction and supercritical fluid extraction, are ways to improve the efficiency of the isolation of bioactive compounds or oils from berry fruit by-products. Additionally, non-conventional techniques are considered as green extraction methods, as they consume less energy, solvent volume and time. The aim of this review is to summarize the studies on alternative extraction methods and their relationship to the composition of extracts or oils obtained from berry waste products.
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45
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Effect of Radiofrequency Pre-treatment on the Extraction of Bioactives from Clitoria ternatea and Hibiscus rosa sinensis and Insights to Enzyme Inhibitory Activities. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02770-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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46
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Innovative Extraction Technologies for Development of Functional Ingredients Based on Polyphenols from Olive Leaves. Foods 2021; 11:foods11010103. [PMID: 35010227 PMCID: PMC8750173 DOI: 10.3390/foods11010103] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/28/2021] [Accepted: 12/28/2021] [Indexed: 11/30/2022] Open
Abstract
Olive tree (Olea europea L.) leaves represent around 10% of the total weight of olives arriving at any given mill, which are generally discarded, causing economic and environmental issues. However, these are rich sources of natural bioactive compounds (i.e., polyphenols), which have health-promoting potential. Thus, the valorization of olive leaves by recovering and reusing their components should be a must for food sustainability and circular economy. This review provides an insight into the principal polyphenols present in olive leaves, together with agronomic variables influencing their content. It also summarizes the recent advances in the application of novel extraction technologies that have shown promising extraction efficacy, reducing the volume of extraction solvent and saving time and cost. Moreover, potential industrial uses and international patents filed in the pharmaceutic, food, and cosmetic sectors are discussed.
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47
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Sequential Extraction of Hydroxytyrosol, Mannitol and Triterpenic Acids Using a Green Optimized Procedure Based on Ultrasound. Antioxidants (Basel) 2021; 10:antiox10111781. [PMID: 34829652 PMCID: PMC8614775 DOI: 10.3390/antiox10111781] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 11/02/2021] [Accepted: 11/04/2021] [Indexed: 01/18/2023] Open
Abstract
Olive-derived biomasses contain bioactive compounds with health promoting effects as well as antioxidant and sweet-tasting properties. However, their sequential extraction has not been attained. In the present study, firstly antioxidants and mannitol were extracted from exhausted olive pomace (EOP) by an eco-friendly method, ultrasound-assisted water extraction (UAWE). The amplitude (20-80%), extraction time (2-18 min) and solid loading (2-15%, w/v) were evaluated according to a Box-Behnken experimental design. Using the response surface methodology, the optimal conditions for extraction were obtained: 80% amplitude, 11.5% solid loading and 16 min. It enabled the multi-response optimization of the total phenolic content (TPC) (40.04 mg/g EOP), hydroxytyrosol content (6.42 mg/g EOP), mannitol content (50.92 mg/g EOP) and antioxidant activity (ferric reducing power or FRAP, 50.95 mg/g EOP; ABTS, 100.64 mg/g EOP). Moreover, the phenolic profile of the extracts was determined by liquid chromatography-UV and mass spectrometry, identifying hydroxytyrosol as the main phenolic compound and other minor derivatives could be characterized. Scanning electron microscopy was used to analyze the morphological changes produced in the cellular structure of EOP after UAWE. In addition, the chemical composition of the extracted EOP solid was characterized for further valorization. Then, a second extraction step was performed in order to extract bioactive triterpenes from the latter solid. The triterpenes content in the extract was determined and the effect of the previous UAWE step on the triterpenes extraction was evaluated. In this case, the use of ultrasound enhanced the extraction of maslinic acid and oleanolic acid from pelletized EOP with no milling requirement. Overall, UAWE can be applied to obtain antioxidant compounds and mannitol as first extraction step from pelletized EOP while supporting the subsequent recovery of triterpenic acids.
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Chakraborty S, Dutta H. Use of nature‐derived antimicrobial substances as safe disinfectants and preservatives in food processing industries: A review. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15999] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
| | - Himjyoti Dutta
- Department of Food Technology Mizoram University Aizawl India
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Machado IV, Dos Santos JRN, Januario MAP, Corrêa AG. Greener organic synthetic methods: Sonochemistry and heterogeneous catalysis promoted multicomponent reactions. ULTRASONICS SONOCHEMISTRY 2021; 78:105704. [PMID: 34454180 PMCID: PMC8406036 DOI: 10.1016/j.ultsonch.2021.105704] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 07/24/2021] [Accepted: 07/29/2021] [Indexed: 06/06/2023]
Abstract
Ultrasound is an essential technique to improve organic synthesis from the point of view of green chemistry, as it can promote better yields and selectivities, in addition to shorter reaction times when compared to the conventional methods. Heterogeneous catalysis is another pillar of sustainable chemistry being the recycling and reuse of the catalysts one of its great advantage. In the other hand, multicomponent reactions provide the synthesis of structurally diverse compounds, in a one-pot fashion, without isolation and purification of intermediates. Thus, the combination of these protocols has proved to be a powerful tool to obtain biologically active organic compounds with lower costs, time and energy consumption. Herein, we provide a comprehensive overview of advances on methods of organic synthesis that have been reported over the past ten years with focus on ultrasound-assisted multicomponent reactions under heterogeneous catalysis. In particular, we present pharmacologically important N- and O-heterocyclic compounds, considering their synthetic methods using green solvents, and catalyst recycling.
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Affiliation(s)
- Ingrid V Machado
- Centre of Excellence for Research in Sustainable Chemistry, Department of Chemistry, Federal University of São Carlos, 13565-905 São Carlos, SP, Brazil
| | - Jhonathan R N Dos Santos
- Centre of Excellence for Research in Sustainable Chemistry, Department of Chemistry, Federal University of São Carlos, 13565-905 São Carlos, SP, Brazil
| | - Marcelo A P Januario
- Centre of Excellence for Research in Sustainable Chemistry, Department of Chemistry, Federal University of São Carlos, 13565-905 São Carlos, SP, Brazil
| | - Arlene G Corrêa
- Centre of Excellence for Research in Sustainable Chemistry, Department of Chemistry, Federal University of São Carlos, 13565-905 São Carlos, SP, Brazil.
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Blahovec J, Kouřím P, Lebovka N. Volumetric Shrinkage and Poisson ‘s Ratio of Carrot Treated by Pulse Electric Fields. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02711-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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