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Feng M, Zhang M, Adhikari B, Chang L. Novel strategies for enhancing quality stability of edible flower during processing using efficient physical fields: A review. Food Chem 2024; 448:139077. [PMID: 38518445 DOI: 10.1016/j.foodchem.2024.139077] [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: 12/29/2023] [Revised: 03/10/2024] [Accepted: 03/18/2024] [Indexed: 03/24/2024]
Abstract
Edible flowers are an exotic part of the human diet due to their distinct sensorial properties and health benefits. Due to consumers demand edible flowers and their products with natural freshness and high nutritional value, there is increasing research on the application of green and efficient edible flower processing technologies. This paper reviews the application of a number of physical fields including ultrasound, microwave, infrared, ultraviolet, ionizing radiation, pulse electric field, high hydrostatic pressure, and reduced pressure aiming to improve the processing and product quality of edible flowers. The mechanism of action, influencing factors, and status on application of each physical energy field are critically evaluated. In addition, the advantages and disadvantages of each of these energy fields are evaluated, and trends on their future prospects are highlighted. Future research is expected to focus on gaining greater understanding of the mechanism action of physical field-based technologies when applied to processing of edible flowers and to provide the basis for broaden the application of physical field-based technologies in industrial realm.
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Affiliation(s)
- Min Feng
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, VIC 3083, Australia
| | - Lu Chang
- Shandong Huamei Biology Science & Technology Co, Pingyin, China
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2
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Zeng Y, Zhou W, Yu J, Zhao L, Wang K, Hu Z, Liu X. By-Products of Fruit and Vegetables: Antioxidant Properties of Extractable and Non-Extractable Phenolic Compounds. Antioxidants (Basel) 2023; 12:antiox12020418. [PMID: 36829977 PMCID: PMC9951942 DOI: 10.3390/antiox12020418] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 01/30/2023] [Accepted: 02/02/2023] [Indexed: 02/11/2023] Open
Abstract
Non-extractable phenolic compounds (NEPs), or bound phenolic compounds, represent a crucial component of polyphenols. They are an essential fraction that remains in the residual matrix after the extraction of extractable phenolic compounds (EPs), making them a valuable resource for numerous applications. These compounds encompass a diverse range of phenolic compounds, ranging from low molecular weight phenolic to high polymeric polyphenols attached to other macro molecules, e.g., cell walls and proteins. Their status as natural, green antioxidants have been well established, with numerous studies showcasing their anti-inflammatory, anti-aging, anti-cancer, and hypoglycemic activities. These properties make them a highly desirable alternative to synthetic antioxidants. Fruit and vegetable (F&Veg) wastes, e.g., peels, pomace, and seeds, generated during the harvest, transport, and processing of F&Vegs, are abundant in NEPs and EPs. This review delves into the various types, contents, structures, and antioxidant activities of NEPs and EPs in F&Veg wastes. The relationship between the structure of these compounds and their antioxidant activity is explored in detail, highlighting the importance of structure-activity relationships in the field of natural antioxidants. Their potential applications ranging from functional food and beverage products to nutraceutical and cosmetic products. A glimpse into their bright future as a valuable resource for a greener, healthier, and more sustainable future, and calling for researchers, industrialists, and policymakers to explore their full potential, are elaborated.
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Affiliation(s)
- Yu Zeng
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Wenyi Zhou
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Jiahao Yu
- School of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310058, China
| | - Lei Zhao
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Kai Wang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Zhuoyan Hu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
- Correspondence: (Z.H.); or (X.L.); Tel.: +86-20-8528-0266 (Z.H. & X.L.)
| | - Xuwei Liu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
- Correspondence: (Z.H.); or (X.L.); Tel.: +86-20-8528-0266 (Z.H. & X.L.)
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3
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Muchahary S, Nickhil C, Deka SC. An artificial intelligence approach for modeling nachos developed from bhimkol banana (
Musa balbisiana
) blossom. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Affiliation(s)
- Sangita Muchahary
- Department of Food Engineering & Technology Tezpur University Napaam Assam India
| | - Chowdaiah Nickhil
- Department of Food Engineering & Technology Tezpur University Napaam Assam India
| | - Sankar Chandra Deka
- Department of Food Engineering & Technology Tezpur University Napaam Assam India
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4
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Supercritical fluid extraction as a suitable technology to recover bioactive compounds from flowers. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105652] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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5
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Pal A, Das C. Investigations on corrosion inhibition in acidic media for BQ steel using banana flower bract, an eco-friendly novel agro-waste: Experimental and theoretical considerations. INORG CHEM COMMUN 2022. [DOI: 10.1016/j.inoche.2022.110024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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7
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Gedük AŞ, Zengin F. LC-MS/MS characterization, antidiabetic, antioxidative, and antibacterial effects of different solvent extracts of Anamur banana ( Musa Cavendishii). Food Sci Biotechnol 2021; 30:1183-1193. [PMID: 34603818 DOI: 10.1007/s10068-021-00953-5] [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: 05/19/2021] [Revised: 06/23/2021] [Accepted: 07/19/2021] [Indexed: 10/20/2022] Open
Abstract
The main objective of this study was to examine the phenolic compounds and the antibacterial, antioxidant, anti-α-glucosidase and anti-α-amylase activities of the different extracts (methanol, ethanol and hexane) of Musa cavendishii collected from the Anamur district in Turkey. LC-MS/MS was used to identify phenolic compounds. Quinic acid, acotinic acid, hesperidin and amentoflavone were identified in methanol extract. These phenolic compounds, excluding hesperidin, were also identified in the ethanol extract. Methanolic extract appeared the most active in all enzyme inhibition, antibacterial and antioxidative activity assays which is mainly due to its rich phenolic content. The methanol extract of banana showed the highest anti-α-glucosidase and anti-α-amylase activities with IC50 values of 5.45 ± 0.39 mg/mL, 9.70 ± 0.29 mg/mL, respectively. This study showed that methanol and ethanol extract, especially the methanol extract, have potential for use in the development of functional foods for reducing the diabetes and bacterial risks.
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Affiliation(s)
- Aysun Şener Gedük
- Department of Food Engineering, Faculty of Engineering, University of Adana Alparslan Turkes Science and Technology, 01250 Saricam, Adana Turkey
| | - Fatma Zengin
- Department of Food Engineering, Faculty of Engineering, University of Adana Alparslan Turkes Science and Technology, 01250 Saricam, Adana Turkey
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8
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Alzate Acevedo S, Díaz Carrillo ÁJ, Flórez-López E, Grande-Tovar CD. Recovery of Banana Waste-Loss from Production and Processing: A Contribution to a Circular Economy. Molecules 2021; 26:molecules26175282. [PMID: 34500714 PMCID: PMC8434441 DOI: 10.3390/molecules26175282] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/23/2021] [Accepted: 08/28/2021] [Indexed: 12/20/2022] Open
Abstract
Banana is a fruit grown mainly in tropical countries of the world. After harvest, almost 60% of banana biomass is left as waste. Worldwide, about 114.08 million metric tons of banana waste-loss are produced, leading to environmental problems such as the excessive emission of greenhouse gases. These wastes contain a high content of paramount industrial importance, such as cellulose, hemicellulose and natural fibers that various processes can modify, such as bacterial fermentation and anaerobic degradation, to obtain bioplastics, organic fertilizers and biofuels such as ethanol, biogas, hydrogen and biodiesel. In addition, they can be used in wastewater treatment methods by producing low-cost biofilters and obtaining activated carbon from rachis and banana peel. Furthermore, nanometric fibers commonly used in nanotechnology applications and silver nanoparticles useful in therapeutic cancer treatments, can be produced from banana pseudostems. The review aims to demonstrate the contribution of the recovery of banana production waste-loss towards a circular economy that would boost the economy of Latin America and many other countries of emerging economies.
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Affiliation(s)
- Sasha Alzate Acevedo
- Programa de Ingeniería Agroindustrial, Facultad de Ingeniería, Universidad del Atlántico, Puerto 081007, Colombia; (S.A.A.); (Á.J.D.C.)
| | - Álvaro José Díaz Carrillo
- Programa de Ingeniería Agroindustrial, Facultad de Ingeniería, Universidad del Atlántico, Puerto 081007, Colombia; (S.A.A.); (Á.J.D.C.)
| | - Edwin Flórez-López
- Grupo de Investigación en Química y Biotecnología QUIBIO, Universidad Santiago de Cali, Calle 5 No 62-00, Cali 760035, Colombia;
| | - Carlos David Grande-Tovar
- Grupo de Investigación en Fotoquímica y Fotobiología, Universidad del Atlántico, Carrera 30 # 8-49, Puerto Colombia 081007, Colombia
- Correspondence: ; Tel.: +57-5-3599484
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Abstract
Edible flowers have been widely consumed for ages until now. The attractive colors and shapes, exotic aroma, and delightful taste make edible flowers very easy to attain. Moreover, they also provide health benefits for consumers due to the unique composition and concentration of antioxidant compounds in the matrices. Knowing the bioactive compounds and their functional properties from edible flowers is necessary to diversify the usage and reach broader consumers. Therefore, this reported review could be useful for functional product development, engaging the discussed edible flowers. We present a comprehensive review of edible flower composition and the functional properties of their antioxidant compounds, mainly phenolics.
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Begum YA, Baishya P, Das MJ, Chakraborty S, Deka SC. Novel approach for the development of dietary fibre‐anthocyanin enriched functional bread from culinary banana bract. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14678] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yesmin Ara Begum
- Department of Food Engineering and Technology Tezpur University Tezpur Assam 784 028 India
- Department of Molecular Biology and Biotechnology Tezpur University Tezpur Assam 784 028 India
| | - Pitambar Baishya
- Department of Food Engineering and Technology Tezpur University Tezpur Assam 784 028 India
- Department of Molecular Biology and Biotechnology Tezpur University Tezpur Assam 784 028 India
| | - Manas Jyoti Das
- Department of Food Engineering and Technology Tezpur University Tezpur Assam 784 028 India
- Department of Molecular Biology and Biotechnology Tezpur University Tezpur Assam 784 028 India
| | - Sourav Chakraborty
- Department of Food Engineering and Technology Tezpur University Tezpur Assam 784 028 India
- Department of Molecular Biology and Biotechnology Tezpur University Tezpur Assam 784 028 India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology Tezpur University Tezpur Assam 784 028 India
- Department of Molecular Biology and Biotechnology Tezpur University Tezpur Assam 784 028 India
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Begum YA, Deka SC. Ultrasound-assisted extracted dietary fibre from culinary banana bract as matrices for anthocyanin: its preparation, characterization and storage stability. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:2354-2363. [PMID: 32431361 PMCID: PMC7230098 DOI: 10.1007/s13197-020-04273-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/21/2019] [Accepted: 01/22/2020] [Indexed: 06/11/2023]
Abstract
Dietary fibre (DF) functionalized with polyphenols is a functional ingredients as it provides the health benefits associated with consumption of both DF and polyphenols. The present study endeavoured to prepare DF-anthocyanin formulation with different ratio of pigment-matrix where DF and anthocyanin were extracted from culinary banana bracts. The formulated powders were studied for its antioxidant, structural properties and fluorescent properties. DF-anthocyanin formulation exhibited enhancement in anthocyanin content with increase in antioxidant content and it was highest for DF-A3 with better color values (L*, a*, C*) compared to other formulations. The structure of the formulation was mainly attributed to the structure of DF and anthocyanin as evidenced by FT-IR. Moreover, changes in the degree of crystallinity were found after addition of anthocyanin in fibre matrix. The morphology study by SEM confirmed the entrapment of particles (1.97-3.88 µm) on the network structure and surface of DF. Additionally, Akin fluorescence emission spectra of DF-A3 with anthocyanin extract further confirmed the formation of DF-anthocyanin complex. Storage stability study showed DF-A3 with lowest degradation rate (k = 0.0002 day-1) and half-life period of 87 days.
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Affiliation(s)
- Yesmin Ara Begum
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784 028 India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784 028 India
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12
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Begum YA, Chakraborty S, Deka SC. Bread fortified with dietary fibre extracted from culinary banana bract: its quality attributes and
in vitro
starch digestibility. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14480] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yesmin A. Begum
- Department of Food Engineering and Technology Tezpur University Tezpur Assam 784 028 India
| | - Sourav Chakraborty
- Department of Food Engineering and Technology Tezpur University Tezpur Assam 784 028 India
| | - Sankar C. Deka
- Department of Food Engineering and Technology Tezpur University Tezpur Assam 784 028 India
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13
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Begum YA, Deka SC. Effect of processing on structural, thermal, and physicochemical properties of dietary fiber of culinary banana bracts. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14256] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Yesmin Ara Begum
- Department of Food Engineering and Technology Tezpur University Tezpur India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology Tezpur University Tezpur India
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