1
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Ricci A, Lazzi C, Bernini V. Natural Antimicrobials: A Reservoir to Contrast Listeria monocytogenes. Microorganisms 2023; 11:2568. [PMID: 37894226 PMCID: PMC10609241 DOI: 10.3390/microorganisms11102568] [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: 08/31/2023] [Revised: 10/09/2023] [Accepted: 10/11/2023] [Indexed: 10/29/2023] Open
Abstract
Natural environments possess a reservoir of compounds exerting antimicrobial activity that are forms of defence for some organisms against others. Recently, they have become more and more attractive in the food sector due to the increasing demand for natural compounds that have the capacity to protect food from pathogenic microorganisms. Among foodborne pathogens, Listeria monocytogenes can contaminate food during production, distribution, or storage, and its presence is especially detected in fresh, raw food and ready-to-eat products. The interest in this microorganism is related to listeriosis, a severe disease with a high mortality rate that can occur after its ingestion. Starting from this premise, the present review aims to investigate plant extract and fermented plant matrices, as well as the compounds or mixtures of compounds produced during microbial fermentation processes that have anti-listeria activity.
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Affiliation(s)
- Annalisa Ricci
- Department of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, Italy; (C.L.); (V.B.)
| | - Camilla Lazzi
- Department of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, Italy; (C.L.); (V.B.)
- SITEIA.PARMA, Viale delle Scienze, Tecnopolo, Padiglione 33, 43124 Parma, Italy
| | - Valentina Bernini
- Department of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, Italy; (C.L.); (V.B.)
- SITEIA.PARMA, Viale delle Scienze, Tecnopolo, Padiglione 33, 43124 Parma, Italy
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2
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Jiamjariyatam R, Phucharoenrak P, Samosorn S, Dolsophon K, Lorliam W, Krajangsang S, Tantayotai P. Influence of Different Extraction Methods on the Changes in Bioactive Compound Composition and Antioxidant Properties of Solid-State Fermented Coffee Husk Extracts. ScientificWorldJournal 2023; 2023:6698056. [PMID: 37780638 PMCID: PMC10539082 DOI: 10.1155/2023/6698056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 08/22/2023] [Accepted: 09/14/2023] [Indexed: 10/03/2023] Open
Abstract
In brewing coffee, a huge amount of food waste is generated; that waste, coffee husks in particular, should be comprehensively exploited. They offer a rich source of bioactive compounds such as caffeine, chlorogenic acid, and trigonelline. The aim of this study was to investigate the effects of extraction methods on the bioactive compounds and antioxidant activity of such waste. Coffee husks in this study were fermented with S. cerevisiae based on a solid-state fermentation technique. The study method included ethanolic or water extraction with varied controllable factors, i.e., temperature (60, 100°C) and extraction technique. Bioactive contents were investigated with the Folin-Ciocalteu assay and 1H-NMR spectroscopy. The antioxidant activity was investigated with DPPH and FRAP assays. Results show that yields were the highest in the extract of fermented coffee husks at 100°C. The highest levels of bioactive contents (total trigonelline content at 3.59% and antioxidant activity at 23.35% (DPPH) and 25.9% (FRAP)) were found in the ethanolic extract of fermented coffee husks at 60°C. The bioactive content and bioactivity, including antioxidant activity, depended on different raw materials, preparation methods, and extraction conditions. This study illustrates the potential for using food waste such as coffee husks as a sustainable source of bioactive compounds or bioactive extracts.
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Affiliation(s)
- Rossaporn Jiamjariyatam
- Department of Chemistry, Faculty of Science, Srinakharinwirot University, 114 Sukhumvit 23, Bangkok 10110, Thailand
| | | | - Siritron Samosorn
- Department of Chemistry, Faculty of Science, Srinakharinwirot University, 114 Sukhumvit 23, Bangkok 10110, Thailand
| | - Kulvadee Dolsophon
- Department of Chemistry, Faculty of Science, Srinakharinwirot University, 114 Sukhumvit 23, Bangkok 10110, Thailand
| | - Wanlapa Lorliam
- Department of Microbiology, Faculty of Science, Srinakharinwirot University, 114 Sukhumvit 23, Bangkok 10110, Thailand
| | - Sukhumaporn Krajangsang
- Department of Microbiology, Faculty of Science, Srinakharinwirot University, 114 Sukhumvit 23, Bangkok 10110, Thailand
| | - Prapakorn Tantayotai
- Department of Microbiology, Faculty of Science, Srinakharinwirot University, 114 Sukhumvit 23, Bangkok 10110, Thailand
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3
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Arancibia-Díaz A, Astudillo-Castro C, Altamirano C, Soto-Maldonado C, Vergara-Castro M, Córdova A, Zúñiga-Hansen ME. Development of solid-state fermentation process of spent coffee grounds for the differentiated obtaining of chlorogenic, quinic, and caffeic acids. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:420-427. [PMID: 36373791 DOI: 10.1002/jsfa.12156] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 07/19/2022] [Accepted: 07/30/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Spent coffee grounds (SCGs) are a good source of chlorogenic acid (CGA), which can be hydrolyzed to quinic acid (QA) and caffeic acid (CA). These molecules have antioxidant and neuroprotective capacities, benefiting human health. The hydrolysis of CGA can be done by biotechnological processes, such as solid-state fermentation (SSF). This work evaluated the use of SSF with Aspergillus sp. for the joint release of the three molecules from SCGs. RESULTS Hydroalcoholic extraction of the total phenolic compounds (TPCs) from SCGs was optimized, obtaining 28.9 ± 1.97 g gallic acid equivalent (GAE) kg-1 SCGs using 0.67 L ethanol per 1 L, a 1:9 solid/liquid ratio, and a 63 min extraction time. Subsequently, SSF was performed for 30 days, achieving the maximum yields for CGA, QA, and TPCs on the 16th day: 7.12 ± 0.01 g kg-1 , 4.68 ± 0.11 g kg-1 , and 54.96 ± 0.49 g GAE kg-1 respectively. CA reached its maximum value on the 23rd day, at 4.94 ± 0.04 g kg-1 . The maximum antioxidant capacity was 635.7 mmol Trolox equivalents kg-1 on the 14th day. Compared with unfermented SCGs extracts, TPCs and CGA increase their maximum values 2.3-fold, 18.6-fold for CA, 14.2 for QA, and 6.4-fold for antioxidant capacity. Additionally, different extracts' profiles were obtained throughout the SSF process, allowing us to adjust the type of enriched extract to be produced based on the SSF time. CONCLUSION SSF represents an alternative to produce extracts with different compositions and, consequently, different antioxidant capacities, which is a potentially attractive fermentation process for different applications. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Alejandra Arancibia-Díaz
- School of Biochemical Engineering, Faculty of Engineering, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| | - Carolina Astudillo-Castro
- School of Food Engineering, Faculty of Agricultural and Food Sciences, Pontificia Universidad Católica de Valparaíso (PUCV), Valparaíso, Chile
- Centro Regional de Estudios en Alimentos Saludables, Valparaíso, Chile
| | - Claudia Altamirano
- School of Biochemical Engineering, Faculty of Engineering, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
- Centro Regional de Estudios en Alimentos Saludables, Valparaíso, Chile
| | | | - Mauricio Vergara-Castro
- School of Biochemical Engineering, Faculty of Engineering, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| | - Andrés Córdova
- School of Food Engineering, Faculty of Agricultural and Food Sciences, Pontificia Universidad Católica de Valparaíso (PUCV), Valparaíso, Chile
- Centro Regional de Estudios en Alimentos Saludables, Valparaíso, Chile
| | - María Elvira Zúñiga-Hansen
- School of Biochemical Engineering, Faculty of Engineering, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
- Centro Regional de Estudios en Alimentos Saludables, Valparaíso, Chile
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4
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Chan ST, Padam BS, Chye FY. Effect of fermentation on the antioxidant properties and phenolic compounds of Bambangan ( Mangifera pajang) fruit. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:303-314. [PMID: 36618056 PMCID: PMC9813291 DOI: 10.1007/s13197-022-05615-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/12/2022] [Accepted: 09/05/2022] [Indexed: 11/17/2022]
Abstract
The study aimed to determine the antioxidant activities and phenolic compounds of Bambangan (Mangifera pajang), a type of wild fruit belongs to the family of Anacardiaceae during fermentation at room (28 °C) and elevated temperature (35 °C). The antioxidant capacity was estimated based on 2,2-diphenyl-1-picyrlhydrazyl (DPPH) scavenging activity, ferric-ion-reducing power (FRAP), 2,2´-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation assay and oxygen-radical absorbing capacity (ORAC). A reversed phase high performance liquid chromatography (HPLC) was used to identify the phenolic compounds. Samples of bambangan fermented at 35 °C achieved the highest FRAP (141.42 mM Fe(II)/g extract) and ABTS values (5.00 mmol TE/g) within the first six days as compared to the samples fermented at room temperature (28 °C), which required 10 days to achieve the highest FRAP and ABTS values. No significant difference was found (p > 0.05) on the antioxidant activity of the samples that were kept at prolonged fermentation and storage. The total phenolic content (TPC) increased throughout the fermentation with the highest value of 44.69 ± 0.01 mg GAE/g. Gallic acid, chlorogenic acid, vanillin, ρ -coumaric acid and rutin are the major phenolic compounds identified in the fermented product. The results suggested that the antioxidant capacity of bambangan is affected by the fermentation temperature and the fermented product could be a source of antioxidants.
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Affiliation(s)
- Shet Teng Chan
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah Malaysia
| | - Birdie Scott Padam
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah Malaysia
| | - Fook Yee Chye
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah Malaysia
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5
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Chacón-Figueroa IH, Medrano-Ruiz LG, Moreno-Vásquez MDJ, Ovando-Martínez M, Gámez-Meza N, Del-Toro-Sánchez CL, Castro-Enríquez DD, López-Ahumada GA, Dórame-Miranda RF. Use of Coffee Bean Bagasse Extracts in the Brewing of Craft Beers: Optimization and Antioxidant Capacity. Molecules 2022; 27:7755. [PMID: 36431856 PMCID: PMC9697320 DOI: 10.3390/molecules27227755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 10/31/2022] [Accepted: 11/07/2022] [Indexed: 11/12/2022] Open
Abstract
Coffee bean bagasse is one of the main by-products generated by industrial coffee production. This by-product is rich in bioactive compounds such as caffeine, caffeic and chlorogenic acid, and other phenols. The aims of this work are to optimize the extraction conditions of phenolic compounds present in coffee bean bagasse and incorporate them into stout-style craft beers, as well as to determine their effect on the phenol content and antioxidant capacity. The optimal conditions for extraction were 30% ethanol, 30 °C temperature, 17.5 mL of solvent per gram of dry sample, and 30 min of sonication time. These conditions presented a total phenol content of 115.42 ± 1.04 mg GAE/g dry weight (DW), in addition to an antioxidant capacity of 39.64 ± 2.65 μMol TE/g DW in DPPH• and 55.51 ± 6.66 μMol TE/g DW for FRAP. Caffeine, caffeic and chlorogenic acids, and other minor compounds were quantified using HPLC-DAD. The coffee bean bagasse extracts were added to the stout craft beer and increased the concentration of phenolic compounds and antioxidant capacity of the beer. This work is the first report of the use of this by-product added to beers.
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Affiliation(s)
- Isabel H. Chacón-Figueroa
- Department of Chemical-Biological Sciences, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - Luis G. Medrano-Ruiz
- Department of Scientific and Technological Research, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | | | - Maribel Ovando-Martínez
- Department of Scientific and Technological Research, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - Nohemí Gámez-Meza
- Department of Scientific and Technological Research, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - Carmen L. Del-Toro-Sánchez
- Department of Food Research and Graduate Program, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - Daniela D. Castro-Enríquez
- Department of Food Research and Graduate Program, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - Guadalupe A. López-Ahumada
- Department of Food Research and Graduate Program, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - Ramón F. Dórame-Miranda
- Department of Food Research and Graduate Program, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
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6
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Current Progress and Future Perspectives on the Use of Bacillus clausii. Microorganisms 2022; 10:microorganisms10061246. [PMID: 35744764 PMCID: PMC9230978 DOI: 10.3390/microorganisms10061246] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 05/30/2022] [Accepted: 05/31/2022] [Indexed: 12/12/2022] Open
Abstract
Bacillus clausii is a probiotic that benefits human health. Its key characteristics include the ability to form spores; the resulting tolerance to heat, acid, and salt ensures safe passage through the human gastrointestinal tract with no loss of cells. Although B. clausii has been widely used for many decades, the beneficial properties of other probiotics, such as Lactobacillus spp. and Bifidobacterium spp., are better disseminated in the literature. In this review, we summarize the physiological, antimicrobial, and immunomodulatory properties of probiotic B. clausii strains. We also describe findings from studies that have investigated B. clausii probiotics from the perspective of quality and safety. We highlight innovative properties based on biochemical investigations of non-probiotic strains of B. clausii, revealing that B. clausii may have further health benefits in other therapeutic areas.
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7
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Capanoglu E, Nemli E, Tomas-Barberan F. Novel Approaches in the Valorization of Agricultural Wastes and Their Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6787-6804. [PMID: 35195402 PMCID: PMC9204820 DOI: 10.1021/acs.jafc.1c07104] [Citation(s) in RCA: 38] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
Worldwide, a huge amount of agricultural food wastes and byproducts containing valuable bioactive compounds are generated, especially throughout the entire supply chain. Minimizing food wastes and byproducts is the first option to avoid environmental problems, and to help the economy and the society. Although many countries implement policies to reduce food wastes and byproducts, and different management methods are available to utilize agricultural food wastes, they are still produced annually. Nanotechnological and biotechnological approaches are recently used as novel and green applications to valorize agricultural food wastes and improve their stability and applicability. In this Review, these approaches are covered in detail with given examples. Another valorization way of consumable food waste is using it for functional food production. This Review focuses on specific examples of functional foods with food waste as an ingredient. In addition, the problems and limitations of waste management and valorization methods are investigated, considering future perspectives.
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Affiliation(s)
- Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
- E-mail: (E. Capanoglu)
| | - Elifsu Nemli
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Francisco Tomas-Barberan
- Quality,
Safety, and Bioactivity of Plant Foods, CEBAS-CSIC, 30100 Murcia, Spain
- E-mail: (F. Tomas-Barberan)
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8
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Maity C, Bagkar P, Dixit Y, Tiwari A. Alkalihalobacillus clausii
088AE as a functional and medical food ingredient: assessment of
in vitro
protein digestibility and food calorie reduction. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Chiranjit Maity
- Advanced Enzyme Technologies Ltd. 5Th Floor, A‐Wing, Sun Magnetica Thane (W) ‐ 400 604 Maharashtra India
| | - Pratik Bagkar
- Advanced Enzyme Technologies Ltd. 5Th Floor, A‐Wing, Sun Magnetica Thane (W) ‐ 400 604 Maharashtra India
| | - Yogini Dixit
- Advanced Enzyme Technologies Ltd. 5Th Floor, A‐Wing, Sun Magnetica Thane (W) ‐ 400 604 Maharashtra India
| | - Amit Tiwari
- Advanced Enzyme Technologies Ltd. 5Th Floor, A‐Wing, Sun Magnetica Thane (W) ‐ 400 604 Maharashtra India
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9
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Reguengo LM, Salgaço MK, Sivieri K, Maróstica Júnior MR. Agro-industrial by-products: Valuable sources of bioactive compounds. Food Res Int 2022; 152:110871. [DOI: 10.1016/j.foodres.2021.110871] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 11/22/2021] [Accepted: 12/02/2021] [Indexed: 11/04/2022]
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10
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Bressani APP, Batista NN, Ferreira G, Martinez SJ, Simão JBP, Dias DR, Schwan RF. Characterization of bioactive, chemical, and sensory compounds from fermented coffees with different yeasts species. Food Res Int 2021; 150:110755. [PMID: 34865773 DOI: 10.1016/j.foodres.2021.110755] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2021] [Revised: 09/20/2021] [Accepted: 10/10/2021] [Indexed: 10/20/2022]
Abstract
Selected yeasts for coffee fermentation are correlated with changes in chemical compounds and beverage sensory characteristics. This work aimed to evaluate the chemical and sensory modifications of coffee fermented with one yeast (Saccharomyces cerevisiae CCMA 0543, Candida parapsilosis CCMA 0544, or Torulaspora delbrueckii CCMA 0684) and in co-inoculation (from two to two and the three together) by dry processing. Real-time PCR analyzes, total phenolic content and antioxidant activity (DPPH, ABTS, and FRAP), liquid and gas chromatography, and sensory analysis were performed. Caparaó coffees showed a higher C. parapsilosis (6.14 Log cell.g-1) population followed by S. cerevisiae (5.85 Log cell.g-1) and T. delbrueckii (4.64 Log cell.g-1). The total phenolic content has a strong and positive correlation with the fermentation time and the roasted beans and a moderate and positive correlation with DPPH, FRAP, and ABTS. Coffee inoculated with T. delbrueckii reduced caffeine concentration during the fermentation process. In co-cultivation, the trigonelline concentration showed the most significant decrease (around 4 mg.g-1) when inoculated with S. cerevisiae and T. delbrueckii. Detection of some organic acids and volatile compounds during fermentation may indicate that the starter cultures used different metabolic routes. All co-inoculation treatments presented the best sensory scores (>86 points). In the inoculated fermentation, fruity, citric, molasses, freshness, and wine notes appeared. The co-inoculated treatment with S. cerevisiae CCMA 0543, C. parapsilosis CCMA 0544, and T. delbrueckii CCMA 0684 was the best, considering the diversity of sensory notes descriptors and the final concentration of organic acids.
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Affiliation(s)
| | - Nádia Nara Batista
- Biology Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil
| | - Gabriela Ferreira
- Biology Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil
| | | | - João Batista Pavesi Simão
- Undergraduate Course in Coffee Technology, Federal Institute of Espírito Santo - IFES, CEP 29520-000 Alegre, ES, Brazil.
| | - Disney Ribeiro Dias
- Food Science Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil.
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11
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Effect of two-step fermentation with lactic acid bacteria and Saccharomyces cerevisiae on key chemical properties, molecular structure and flavor characteristics of horseradish sauce. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111637] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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12
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Ramírez K, Pineda-Hidalgo KV, Rochín-Medina JJ. Fermentation of spent coffee grounds by Bacillus clausii induces release of potentially bioactive peptides. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110685] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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13
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Li L, Yi P, Li C, Xin M, Sun J, He X, Sheng J, Zhou Z, Zheng F, Li J, Liu G, Ling D, Tang J, Li Z, Yang Y, Tang Y. Influence of polysaccharide-based edible coatings on enzymatic browning and oxidative senescence of fresh-cut lettuce. Food Sci Nutr 2021; 9:888-899. [PMID: 33598172 PMCID: PMC7866572 DOI: 10.1002/fsn3.2052] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 11/23/2020] [Accepted: 11/25/2020] [Indexed: 12/18/2022] Open
Abstract
Fresh-cut lettuce has a short shelf-life due to enzymatic browning and oxidative senescence. The present study investigated effects of polysaccharide-based edible coatings (alginate, chitosan, and carrageenan) on enzymatic browning and antioxidant defense system of fresh-cut lettuces during cold storage (4°C) for 15 days. The results showed that three coatings could inhibit enzymatic browning through maintaining total phenolics (TP) content and decreasing polyphenol oxidase (PPO) and phenylalanine ammonialyase (PAL) activities. These coatings also reduced phospholipase D (PLD) and lipoxygenase (LOX) activities, lowered malondialdehyde (MDA) content, and enhanced antioxidant enzymes (superoxide dismutase, SOD; peroxidase, POD; catalase, CAT; ascorbate peroxidase, APX) activities. Besides, all coatings positively affected sensory properties of fresh-cut lettuces after 3 days storage. Additionally, among three coating treatments, chitosan coating had the most positive effects on quality of fresh-cut lettuce and was the most suitable coating for retarding enzymatic browning and alleviating membrane oxidative damage. These results indicated that polysaccharide-based edible coatings were helpful to maintain quality, inhibit enzymatic browning, and postpone senescence of fresh-cut lettuce.
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Affiliation(s)
- Li Li
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
- Guangxi Key Laboratory of Fruits and Vegetables Storage‐processing TechnologyNanningChina
| | - Ping Yi
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
- Guangxi Key Laboratory of Fruits and Vegetables Storage‐processing TechnologyNanningChina
| | - Changbao Li
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
- Guangxi Key Laboratory of Fruits and Vegetables Storage‐processing TechnologyNanningChina
| | - Ming Xin
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
| | - Jian Sun
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
- Guangxi Key Laboratory of Fruits and Vegetables Storage‐processing TechnologyNanningChina
| | - Xuemei He
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
- Guangxi Key Laboratory of Fruits and Vegetables Storage‐processing TechnologyNanningChina
| | - Jinfeng Sheng
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
| | - Zhugui Zhou
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
| | - Fengjin Zheng
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
| | - Jiemin Li
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
- Guangxi Key Laboratory of Fruits and Vegetables Storage‐processing TechnologyNanningChina
| | - Guoming Liu
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
| | - Dongning Ling
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
| | - Jie Tang
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
| | - Zhichun Li
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
| | - Ying Yang
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
| | - Yayuan Tang
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
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14
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Rochín-Medina JJ, López-Moreno HS, Ramirez K. Effect of Bacillus clausii-fermented spent coffee ground extract on Salmonella-infected macrophages. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110429] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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15
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Di Nunzio M, Betoret E, Taccari A, Dalla Rosa M, Bordoni A. Impact of processing on the nutritional and functional value of mandarin juice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4558-4564. [PMID: 32418223 DOI: 10.1002/jsfa.10514] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 05/04/2020] [Accepted: 05/17/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Although phenolic compounds have a role in the health benefits of fruit juice consumption, little is known about the effect of processing on their bioaccessibility. The release of phenolic compounds from the food matrix during digestion is an important pre-requisite for their effectiveness within the human body, and so it is fundamental to identify technological treatments able to preserve not only the concentration of phytochemicals, but also their bioaccessibility. In the present study, we investigated the impact of high-pressure homogenization (HPH), alone and in the presence of 100 g kg-1 trehalose or Lactobacillus salivarius, on the bioaccessibility of flavonoids in mandarin juice. In addition, digested mandarin juices were supplemented to liver cultured cells in basal and stressed conditions to evaluate their protective effect in a biological system. RESULTS HPH reduced the concentration of total phenolics and main flavonoids but increased their bioaccessibility after in vitro digestion (P < 0.001). In the basal condition, supplementation with all digested juices significantly reduced intracellular reactive oxygen species (ROS) concentration (P < 0.001). Thiobarbituric acid reactive substances concentration in the medium was also reduced by supplementation with HPH-treated juices. Although pre-treatment with juices did not completely counteract the applied oxidative stress, it preserved cell viability, and cells pre-treated with juices submitted to HPH in the presence of probiotics showed the lowest ROS concentration. CONCLUSION The present study represents an important step ahead in the evaluation of the impact of processing on the nutritional and functional value of food, which cannot simply be assessed based on chemical composition. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Mattia Di Nunzio
- Department of Agri-Food Sciences and Technologies (DISTAL), University of Bologna, Cesena, Italy
- Interdepartmental Centre for Industrial Agri-Food Research (CIRI), University of Bologna, Cesena, Italy
| | - Ester Betoret
- CSIC - Instituto de Agroquimica y Tecnologia de los Alimentos (IATA), Valencia, Spain
| | - Annalisa Taccari
- Department of Agri-Food Sciences and Technologies (DISTAL), University of Bologna, Cesena, Italy
| | - Marco Dalla Rosa
- Department of Agri-Food Sciences and Technologies (DISTAL), University of Bologna, Cesena, Italy
- Interdepartmental Centre for Industrial Agri-Food Research (CIRI), University of Bologna, Cesena, Italy
| | - Alessandra Bordoni
- Department of Agri-Food Sciences and Technologies (DISTAL), University of Bologna, Cesena, Italy
- Interdepartmental Centre for Industrial Agri-Food Research (CIRI), University of Bologna, Cesena, Italy
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Preparation of Spray-Dried Functional Food: Effect of Adding Bacillus clausii Bacteria as a Co-Microencapsulating Agent on the Conservation of Resveratrol. Processes (Basel) 2020. [DOI: 10.3390/pr8070849] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
The effect of bacteria (Bacillus clausii) addition on the culturability and antioxidant activity of resveratrol prepared by spray drying was studied in this work. Inulin and lactose were employed as carrying agents and their performance compared. Resveratrol microencapsulated in inulin showed the highest antioxidant activity (26%) against free radicals. The co-encapsulated materials (bacteria and resveratrol) in inulin and lactose showed similar activities (21%, and 23%, respectively) suggesting that part of resveratrol was absorbed by the bacteria. Particles showed a regular spherical morphology with smooth surfaces, and size in the micrometer range (2–25 μm). The absence of bacteria in the SEM micrographs and the culturability activity suggested the preservation of the organisms within the micro and co-microencapsulated particles. The present work proposes the preparation of a functional food with probiotic and antioxidant properties.
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Ramírez K, Quintero-Soto MF, Rochín-Medina JJ. Enhancement of the antioxidant and antimicrobial activities of maize wastewater by an eco-friendly process. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00416-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Hernández-Carlos B, Francenia Santos-Sánchez N, Salas-Coronado R, Villanueva-Cañongo C, Cecilia Guadarrama-Mendoza P. Antioxidant Compounds from Agro-Industrial Residue. Antioxidants (Basel) 2019. [DOI: 10.5772/intechopen.85184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
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