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Rodríguez-Aguilar F, Ortega-Regules AE, Ramírez-Rodrigues MM. Influence of time-temperature in the antioxidant activity, anthocyanin and polyphenols profile, and color of Ardisia compressa K. extracts, with the addition of sucrose or citric acid. Food Chem 2024; 440:138181. [PMID: 38118319 DOI: 10.1016/j.foodchem.2023.138181] [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: 09/06/2023] [Revised: 11/07/2023] [Accepted: 12/06/2023] [Indexed: 12/22/2023]
Abstract
The objective of this study was to analyze and optimize the influence of heating time and citric acid (CA) or sucrose addition of Ardisia compressa K. extracts on phenolic compounds (TPC), monomeric anthocyanins (MAA), antioxidant activity (TAC), color density (CD), and hue tint (HT), using a full factorial design. Extractions were performed: temperature (25, 50, or 70 °C), time (15, 30, 60, or 90 min), CA (0.0 or 0.02 g), and sucrose (0.0 or 5.0 g). HPLC-DAD-ESI-MS was conducted in extracts without additives and with the addition of CA (0.02 g) or sucrose (5.0 g), at 25, 50, or 70 °C for 15 min. CA-added extracts showed maximum TPC, MAA, TAC (DDPH and ABTS assays), and CD values, with the lowest HT values. Malvidin 3-O-galactoside and myricetin-O-hexoside were the predominant anthocyanin and non-anthocyanin polyphenols. Time, temperature, and solute influenced the optimized extraction of TPC, MAA, anthocyanins, TAC, CD, and HT.
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Affiliation(s)
- Fernanda Rodríguez-Aguilar
- Department of Chemical, Food and Environmental Engineering, Universidad de las Américas Puebla, Cholula, Puebla 72810, Mexico.
| | - Ana Eugenia Ortega-Regules
- Department of Chemical, Food and Environmental Engineering, Universidad de las Américas Puebla, Cholula, Puebla 72810, Mexico.
| | - Milena M Ramírez-Rodrigues
- Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, CA 93407, USA.
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García-Jiménez JR, Luna-Guevara ML, Luna-Guevara JJ, Conde-Hernández LA, Ramos-Cassellis ME, Hernández-Cocoletzi H. Microencapsulation of Tecoma stans Extracts: Bioactive Properties Preservation and Physical Characterization Analysis. Foods 2024; 13:1001. [PMID: 38611307 PMCID: PMC11011495 DOI: 10.3390/foods13071001] [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: 01/16/2024] [Revised: 02/29/2024] [Accepted: 03/06/2024] [Indexed: 04/14/2024] Open
Abstract
Bioactive compounds from medicinal plants have applications in the development of functional foods. However, since they are unstable, encapsulation is used as a conservation alternative. This work aimed to assess the bioactive properties (antioxidant and hypoglycemic) of different extracts, including the infusion, as well as their spray-dried microencapsulates from Tecoma stans leaves. A factorial design was proposed to determine the best extraction conditions, based on ABTS and DPPH inhibition. Maltodextrin (MD), arabic gum (AG), and a 1:1 blend (MD:AG) were used as encapsulating agents. Moreover, characterization through physicochemical properties, gas chromatography/mass spectrometry (GC-MS) and scanning electron microscopy (SEM) of the best two powders based on the bioactive properties were analyzed. The results showed that the combination of stirring, water, and 5 min provided the highest inhibition to ABTS and DPPH (35.64 ± 1.25 mg Trolox/g d.s. and 2.77 ± 0.01 g Trolox/g d.s., respectively). Spray drying decreased the antioxidant activity of the extract while preserving it in the infusion. The encapsulated infusion with MD:AG had the highest hypoglycemic activity as it presented the lowest glycemic index (GI = 47). According to the results, the microencapsulates could potentially be added in foods to enhance nutritional quality and prevent/treat ailments.
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Affiliation(s)
- Jair R. García-Jiménez
- Faculty of Chemical Engineering, Meritorious Autonomous University of Puebla, Av San Claudio and 18 Sur, Ciudad Universitaria, Puebla 72570, Mexico; (J.R.G.-J.); (L.A.C.-H.); (M.E.R.-C.); (H.H.-C.)
| | - María L. Luna-Guevara
- Posgraduate in Science in Sustainable Agroecosystem Management, Edificio VAL 1, Ecocampus Valsequillo, San Pedro Zacachimalpa, Puebla 72960, Mexico
| | - Juan J. Luna-Guevara
- Faculty of Chemical Engineering, Meritorious Autonomous University of Puebla, Av San Claudio and 18 Sur, Ciudad Universitaria, Puebla 72570, Mexico; (J.R.G.-J.); (L.A.C.-H.); (M.E.R.-C.); (H.H.-C.)
| | - Lilia A. Conde-Hernández
- Faculty of Chemical Engineering, Meritorious Autonomous University of Puebla, Av San Claudio and 18 Sur, Ciudad Universitaria, Puebla 72570, Mexico; (J.R.G.-J.); (L.A.C.-H.); (M.E.R.-C.); (H.H.-C.)
| | - María E. Ramos-Cassellis
- Faculty of Chemical Engineering, Meritorious Autonomous University of Puebla, Av San Claudio and 18 Sur, Ciudad Universitaria, Puebla 72570, Mexico; (J.R.G.-J.); (L.A.C.-H.); (M.E.R.-C.); (H.H.-C.)
| | - Heriberto Hernández-Cocoletzi
- Faculty of Chemical Engineering, Meritorious Autonomous University of Puebla, Av San Claudio and 18 Sur, Ciudad Universitaria, Puebla 72570, Mexico; (J.R.G.-J.); (L.A.C.-H.); (M.E.R.-C.); (H.H.-C.)
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Laureanti EJG, Paiva TS, de Matos Jorge LM, Jorge RMM. Microencapsulation of bioactive compound extracts using maltodextrin and gum arabic by spray and freeze-drying techniques. Int J Biol Macromol 2023; 253:126969. [PMID: 37730006 DOI: 10.1016/j.ijbiomac.2023.126969] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 09/03/2023] [Accepted: 09/15/2023] [Indexed: 09/22/2023]
Abstract
Microencapsulation techniques establish a protective barrier around a sensitive compound, reducing vulnerability to external influences and offering controlled release. This work evaluates microencapsulation of Brazilian seed known as pink pepper (Schinus terebinthifolius) extract incorporated with green propolis extract, (main propolis font from the South America native plant Baccharis dracunculifolia DC) to enhancement antioxidant activity through synergic interaction, comparing to the extracts individually. Four treatments were produced using maltodextrin and combined with gum arabic as encapsulating agent, employing two different microencapsulation technique applied (spray drying and freeze drying) to assess their impact on physicochemical properties. The incorporation of gum arabic into matrix yielded higher encapsulation efficiency values, exhibiting significant differences for both encapsulation techniques. Combining the two encapsulation agents afforded greater protection of the bioactive compounds, resulting in an increase of approximately 31 % in the inhibition of the DPPH● radical. In controlled release analysis, maltodextrin exhibits the best protective effect on total phenolic compounds during intestinal release, whereas combining maltodextrin and gum arabic enhanced protection during gastric phase. Microcapsules may contribute to the protection of important bioactive compound, possessing a wide range of applications such as flavors encapsulation in food industry, lipids, antioxidants and pharmaceutical industry for controlled drug release.
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Affiliation(s)
- Emanuele Joana Gbur Laureanti
- Graduate Program in Chemical Engineering, Department of Chemical Engineering, Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue, Curitiba 81531-980, Brazil
| | - Thainnane Silva Paiva
- Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue, Curitiba 81531-980, Brazil
| | - Luiz Mário de Matos Jorge
- Graduate Program in Chemical Engineering, Department of Chemical Engineering, Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue, Curitiba 81531-980, Brazil; Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue, Curitiba 81531-980, Brazil; Chemical Engineering Department, State University of Maringá (UEM), Colombo Avenue, 5790, CEP, 87020-900, Maringá, PR, Brazil
| | - Regina Maria Matos Jorge
- Graduate Program in Chemical Engineering, Department of Chemical Engineering, Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue, Curitiba 81531-980, Brazil; Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue, Curitiba 81531-980, Brazil.
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Rodriguez-Amaya DB, Esquivel P, Meléndez-Martínez AJ. Comprehensive Update on Carotenoid Colorants from Plants and Microalgae: Challenges and Advances from Research Laboratories to Industry. Foods 2023; 12:4080. [PMID: 38002140 PMCID: PMC10670565 DOI: 10.3390/foods12224080] [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: 09/11/2023] [Revised: 11/03/2023] [Accepted: 11/04/2023] [Indexed: 11/26/2023] Open
Abstract
The substitution of synthetic food dyes with natural colorants continues to be assiduously pursued. The current list of natural carotenoid colorants consists of plant-derived annatto (bixin and norbixin), paprika (capsanthin and capsorubin), saffron (crocin), tomato and gac fruit lycopene, marigold lutein, and red palm oil (α- and β-carotene), along with microalgal Dunaliella β-carotene and Haematococcus astaxanthin and fungal Blakeslea trispora β-carotene and lycopene. Potential microalgal sources are being sought, especially in relation to lutein, for which commercial plant sources are lacking. Research efforts, manifested in numerous reviews and research papers published in the last decade, have been directed to green extraction, microencapsulation/nanoencapsulation, and valorization of processing by-products. Extraction is shifting from conventional extraction with organic solvents to supercritical CO2 extraction and different types of assisted extraction. Initially intended for the stabilization of the highly degradable carotenoids, additional benefits of encapsulation have been demonstrated, especially the improvement of carotenoid solubility and bioavailability. Instead of searching for new higher plant sources, enormous effort has been directed to the utilization of by-products of the fruit and vegetable processing industry, with the application of biorefinery and circular economy concepts. Amidst enormous research activities, however, the gap between research and industrial implementation remains wide.
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Affiliation(s)
- Delia B. Rodriguez-Amaya
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil
| | - Patricia Esquivel
- Centro Nacional de Ciencia y Tecnología (CITA), Universidad de Costa Rica, San José 11501, Costa Rica;
- Escuela de Tecnología de Alimentos, Universidad de Costa Rica, San José 11501, Costa Rica
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Singh S, Aeri V, Sharma V. Encapsulated natural pigments: Techniques and applications. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
Affiliation(s)
- Shivani Singh
- Department of Food Technology Jamia Hamdard New Delhi India
| | - Vidhu Aeri
- Department of Pharmacognosy and Phytochemistry School of Pharmaceutical Education and Research (SPER), Jamia Hamdard New Delhi India
| | - Vasudha Sharma
- Department of Food Technology Jamia Hamdard New Delhi India
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Natural pigments: Anthocyanins, carotenoids, chlorophylls, and betalains as food colorants in food products. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Ghosh S, Sarkar T, Chakraborty R, Shariati MA, Simal-Gandara J. Nature's palette: An emerging frontier for coloring dairy products. Crit Rev Food Sci Nutr 2022; 64:1508-1552. [PMID: 36066466 DOI: 10.1080/10408398.2022.2117785] [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] [Indexed: 11/03/2022]
Abstract
Consumers all across the world are looking for the most delectable and appealing foods, while also demanding products that are safer, more nutritious, and healthier. Substitution of synthetic colorants with natural colorants has piqued consumer and market interest in recent years. Due to increasing demand, extensive research has been conducted to find natural and safe food additives, such as natural pigments, that may have health benefits. Natural colorants are made up of a variety of pigments, many of which have significant biological potential. Because of the promising health advantages, natural colorants are gaining immense interest in the dairy industry. This review goes over the use of various natural colorants in dairy products which can provide desirable color as well as positive health impacts. The purpose of this review is to provide an in-depth look into the field of food (natural or synthetic) colorants applied in dairy products as well as their potential health benefits, safety, general trends, and future prospects in food science and technology. In this paper, we listed a plethora of applications of natural colorants in various milk-based products.
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Affiliation(s)
- Susmita Ghosh
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, India
| | - Tanmay Sarkar
- Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Malda, India
| | - Runu Chakraborty
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, India
| | - Mohammad Ali Shariati
- Research Department, K. G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, Russian Federation
- Department of Scientific Research, Russian State Agrarian University - Moscow Timiryazev Agricultural Academy, Moscow, Russian Federation
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical Chemistry and Food Science Department, Faculty of Science, Universidade de Vigo, Ourense, E32004, Spain
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Chen X, Zhao Z, Zhang C, Shang C, Gao L, Li C, Zhang G, Liu L. Effect of epigallocatechin gallate on the fermentative and physicochemical properties of fermented milk. J Dairy Sci 2022; 105:7322-7333. [DOI: 10.3168/jds.2021-21709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Accepted: 05/23/2022] [Indexed: 11/19/2022]
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Ghosh S, Sarkar T, Das A, Chakraborty R. Natural colorants from plant pigments and their encapsulation: An emerging window for the food industry. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112527] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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10
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Micro and Nanoencapsulation of Natural Colors: a Holistic View. Appl Biochem Biotechnol 2021; 193:3787-3811. [PMID: 34312787 DOI: 10.1007/s12010-021-03631-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Accepted: 07/12/2021] [Indexed: 12/17/2022]
Abstract
The applications of natural plant pigments are growing rapidly with the increasing awareness of the negative health impacts of synthetic colorants. Additionally, natural pigments possess various biological properties and therapeutic activities. But their functions are hindered by their poor bioavailability, bioaccessibility, low absorption rate, and susceptibility to destructive environmental changes during processing and delivery. Encapsulation is a method of entrapment of bioactive ingredients within suitable carriers to provide protection and for the appropriate delivery into the targeted site by the formation of particles or capsules in micrometer or nanometer scales. Encapsulation imparts several benefits including improved thermal and chemical stability, preserves or masks flavor, taste, or aroma, controlled and targeted release, and enhanced bioavailability of pigments. Micro and nanoencapsulation of pigments will provide extensive and intensive platforms for the development of a new stage in the production of novel and healthy foods. This review mainly focuses on the advanced developments in the fields of micro and nanoencapsulation of pigments.
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