1
|
Javed M, Huang H, Ma Y, Ettoumi FE, Wang L, Xu Y, El-Seedi HR, Ru Q, Luo Z. Construction of self-assembled nano cellulose crystals/chitosan nanobubbles composite hydrogel with improved gallic acid release property. Food Chem 2024; 438:137948. [PMID: 37976875 DOI: 10.1016/j.foodchem.2023.137948] [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: 06/28/2023] [Revised: 10/23/2023] [Accepted: 11/06/2023] [Indexed: 11/19/2023]
Abstract
Hydrogels are of great significance in the field of bioactive delivery. This study designed the self-assembly of gallic acid-loaded nano cellulose crystals/chitosan (NC/CS) hydrogels via Nano bubbles (NBs). NC/CS NBs 4:2 hydrogels improved the mechanical properties compared to those without NBs. The hardness of NC/CS (4:2) NBs hydrogels was greatly enhanced by 1.15 ± 0.05. The water-holding and swelling behavior can be tuned at different ratios. NC/CS NBs (4:2) showed the electrostatic interaction analyzed by FTIR, XRD, and XPS. SEM results displayed smoother and smaller pores along dense networks promoted by NBs. The antioxidant activity of hydrogels was increased by adding NBs (P < 0.05). In vitro and vivo release activity of gallic acid was higher in simulated intestinal fluid (SIF) at 4:2, depicting the controlled release mechanism. Thus, current work revealed that NBs and low concentrations of NC can be self-assembled with chitosan chains, producing a highly compact hydrogel structure.
Collapse
Affiliation(s)
- Miral Javed
- College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Hao Huang
- College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yueran Ma
- College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Fatima-Ezzahra Ettoumi
- College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Lei Wang
- College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yanqun Xu
- College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Centre, Zhejiang University, Ningbo 315100, China
| | - Hesham R El-Seedi
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
| | - Qiaomei Ru
- Hangzhou Wanxiang Polytechnic, Huawu Road, Hangzhou 310023, China
| | - Zisheng Luo
- College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, China; Ningbo Innovation Centre, Zhejiang University, Ningbo 315100, China.
| |
Collapse
|
2
|
Aziz A, Noreen S, Khalid W, Ejaz A, Faiz ul Rasool I, Maham, Munir A, Farwa, Javed M, Ercisli S, Okcu Z, Marc RA, Nayik GA, Ramniwas S, Uddin J. Pumpkin and Pumpkin Byproducts: Phytochemical Constitutes, Food Application and Health Benefits. ACS OMEGA 2023; 8:23346-23357. [PMID: 38170139 PMCID: PMC10761000 DOI: 10.1021/acsomega.3c02176] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Accepted: 06/14/2023] [Indexed: 01/05/2024]
Abstract
Nowadays, agricultural waste byproducts are exploited in the food industry rather than discarded. Pumpkin is one of the most significant vegetable crops that is widely consumed in farmland and certain urban regions. The current study was designed to measure the phytochemical constituents, food application, health benefits, and toxicity of pumpkin and pumpkin byproducts. Pumpkins and pumpkin byproducts (seeds, leaf, and skin/peel) can be utilized as functional ingredients. Different parts of the pumpkin contain bioactive compounds including carotenoids, lutein, zeaxanthin, vitamin E, ascorbic acid, phytosterols, selenium, and linoleic acid. Pumpkin is used in various food sectors as a functional food, including baking, beverages, meat, and dairy industries. Furthermore, the leaves and pulp of the pumpkin are used to produce soups, purees, jams, and pies. Different parts of pumpkins have several health benefits such as antidiabetic, antioxidant, anticancer, and anti-inflammatory effects. Therefore, this review paper elaborates on the pumpkins and pumpkin byproducts that can be used to develop food products and may be valuable against various diseases.
Collapse
Affiliation(s)
- Afifa Aziz
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Sana Noreen
- University
Institute of Diet and Nutritional Sciences, Faculty of Allied Health
Sciences, The University of Lahore, Lahore 54000, Pakistan
| | - Waseem Khalid
- University
Institute of Food Science and Technology, The University of LahoreLahore 54000, Pakistan
| | - Afaf Ejaz
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Izza Faiz ul Rasool
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Maham
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Areesha Munir
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Farwa
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Miral Javed
- College of
Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310027, P.R. China
| | - Sezai Ercisli
- Department
of Horticulture, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Türkiye
- HGF
Agro,
Ata Teknokent, 25240 Erzurum, Türkiye
| | - Zuhal Okcu
- Department
of Gastronomy, Faculty of Tourism, Ataturk
University, 25240 Erzurum, Türkiye
| | - Romina Alina Marc
- Food
Engineering
Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Technological
Transfer Center “CTT-BioTech”, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Floreşti Street, No.
64, 400509 Cluj-Napoca, Romania
| | - Gulzar Ahmad Nayik
- Department
of Food Science & Technology, Govt.
Degree College, Shopian-192303, J&K, India
| | - Seema Ramniwas
- University
Centre for Research and Development, Chandigarh
University, Gharuan, Mohali 140413, Punjab, India
| | - Jalal Uddin
- Department
of Pharmaceutical Chemistry, College of Pharmacy, King Khalid University, Asir 61421, Saudi Arabia
| |
Collapse
|
3
|
Ali A, Javaid MT, Tazeddinova D, Khan A, Mehany T, Djabarovich TA, Siddique R, Khalid W, Tariq T, Lai WF. Optimization of spray dried yogurt and its application to prepare functional cookies. Front Nutr 2023; 10:1186469. [PMID: 37229469 PMCID: PMC10204867 DOI: 10.3389/fnut.2023.1186469] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Accepted: 03/31/2023] [Indexed: 05/27/2023] Open
Abstract
Introduction Spray-dried yogurt powder (SDYP) has shelf stability and other functional properties that improve solubility and facilitate the use, processing, packaging, and transportation of other food derivatives, such as bread and pastries on a large scale. The present research was conducted to develop SDYP and further its utilization to prepare functional cookies. Methods Yogurt was spray-dried by employing different outlet air temperatures (OAT) (65°C, 70°C & 75°C) and inlet air temperature (IAT) (150°C, 155°C & 160°C). Spray drying shows that increasing the temperature increases nutritional loss, whereas S. thermophilus culture shows resistance to the intensive heat approaches. On the other hand L. delbrueckii subsp. Bulgaricus culture was found to be significantly affected. A total of 4 treatments, including one control for the functional cookies development. Results and discussion A directly proportional relation was investigated between the increasing concentration of SDYP and baking characteristics and cookie's mineral and protein profile. Bioactive parameters like antioxidant activity of 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and total phenolic content (TPC) were also affected significantly. The sensory profile shows an incline towards T0 (0% SDYP) to T3 (10% SDYP) in all attributes but starts to decline when the concentration of SDYP reaches 15%. This study suggests that by employing a certain combination of temperatures (OAT: 60°C IAT: 150°C); maximum survival of inoculated culture can be achieved, and this powder can be utilized in the development of functional cookies with enhanced sensory as well as biochemical characteristics significantly (P< 0.05).
Collapse
Affiliation(s)
- Anwar Ali
- Department of Epidemiology and Health Statistics, Xiangya School of Public Health, Central South University, Changsha, China
- Department of Applied Biology and Chemical Technology, Hong Kong Polytechnic University, Kowloon, Hong Kong SAR, China
- Food and Nutrition Society, Gilgit Baltistan, Pakistan
| | | | | | - Ahmal Khan
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Taha Mehany
- Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria, Egypt
| | | | - Rabia Siddique
- Department of Chemistry, Government College University Faisalabad, Faisalabad, Pakistan
| | - Waseem Khalid
- University Institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan
| | - Tayyaba Tariq
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Wing-Fu Lai
- Department of Applied Biology and Chemical Technology, Hong Kong Polytechnic University, Kowloon, Hong Kong SAR, China
- Department of Urology, Zhejiang Provincial People's Hospital, Hangzhou Medical College, Hangzhou, China
| |
Collapse
|
4
|
Akouz A, Hasib A, Fernández-Trujillo JP, Elbatal H, Elkacmi R, Boulli A. Optimization of Carob (Ceratonia siliqua L.) Pulp Powder Roasting to Improve Its Quality by Using Central Composite Design. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-02995-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
|
5
|
Gao Y, Guo S, Zhao Y, Ji Q, Yun C, Wang S, Zhang Y, Wang W, Wang H. Extraction and Preconcentration of the Main Target Polyphenols from Empetrum nigrum by Freeze-Ultrasonic Thawing Method Based on Synthetic Gemini Surfactant Aqueous Systems. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02969-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
6
|
Martins MR, Johann G, Palú F, da Silva EA. Numerical optimization of guaco leaves extraction based on pre‐heat treatment. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Marina Roberto Martins
- Chemical Engineering Course Western State University of Paraná Toledo Puerto Rico Brazil
| | - Gracielle Johann
- Bioprocesss Engineering and Biotechnology Course Federal Technological University of Paraná, Estrada para Boa Esperança Dois Vizinhos Puerto Rico Brazil
| | - Fernando Palú
- Chemical Engineering Course Western State University of Paraná Toledo Puerto Rico Brazil
| | - Edson Antonio da Silva
- Chemical Engineering Course Western State University of Paraná Toledo Puerto Rico Brazil
| |
Collapse
|
7
|
Shen D, Yan Y, Hu X, Zhong Y, Li Z, Guo Y, Xie L, Yuan D. Deep-Eutectic-Solvent-Based Mesoporous Molecularly Imprinted Polymers for Purification of Gallic Acid from Camellia spp. Fruit Shells. Int J Mol Sci 2022; 23:ijms232113089. [PMID: 36361874 PMCID: PMC9658731 DOI: 10.3390/ijms232113089] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 10/12/2022] [Accepted: 10/26/2022] [Indexed: 11/25/2022] Open
Abstract
To produce antioxidant substances from agricultural waste Camellia spp. fruit shells before their further utilization, gallic acid from five kinds of Camellia spp. fruit shells was separated on specific recognition by deep eutectic solvent molecularly imprinted polymers (DES@MIPs), which were prepared by bulk polymerization using gallic acid as the template and deep eutectic solvents (α-methylacrylic acid and choline chloride) as functional monomers. The optimized DES@MIPs were characterized by scanning electron microscopy, particle size analysis, nitrogen sorption porosimetry, elemental analysis, Fourier transform infrared spectroscopy, and thermal gravimetric analysis. The adsorptive behavior of gallic acid on DES@MIPs was also investigated. The results indicated that DES@MIPs were successfully prepared as mesoporous materials with average pore diameter of 9.65 nm and total pore volume of 0.315 cm3 g−1, and the adsorption behavior was multilayer adsorption and pseudo-second-order kinetics with the saturation adsorptive capacity of gallic acid reaching 0.7110 mmol g−1. Although the content of gallic acid in five fruit shells was quite different, the purification recovery of gallic acid was high, ranging from 87.85–96.75% with a purity over 80%. Thus, the purification of gallic acid from Camellia spp. fruit shells could be realized feasibly using DES@MIPs with favorable economic and environmental benefits.
Collapse
Affiliation(s)
- Dianling Shen
- College of Sciences, Central South University of Forestry and Technology, Changsha 410004, China
| | - Yu Yan
- College of Material Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China
| | - Xiaopeng Hu
- College of Sciences, Central South University of Forestry and Technology, Changsha 410004, China
| | - Yujun Zhong
- College of Sciences, Central South University of Forestry and Technology, Changsha 410004, China
| | - Zhiyang Li
- College of Sciences, Central South University of Forestry and Technology, Changsha 410004, China
| | - Yaping Guo
- College of Sciences, Central South University of Forestry and Technology, Changsha 410004, China
| | - Lianwu Xie
- College of Sciences, Central South University of Forestry and Technology, Changsha 410004, China
- College of Material Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China
- Correspondence: (L.X.); (D.Y.); Tel.: +86-731-85623819 (L.X.); +86-731-85623450 (D.Y.)
| | - Deyi Yuan
- Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees of Ministry of Education, Central South University of Forestry and Technology, Changsha 410004, China
- Correspondence: (L.X.); (D.Y.); Tel.: +86-731-85623819 (L.X.); +86-731-85623450 (D.Y.)
| |
Collapse
|