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Martinez AA, Panuska C, Kurina-Sanz M, Rinaldoni AN, Orden AA. Undifferentiated Cells of Tessaria absinthioides with High Nutritional Value and Health-Promoting Phytochemicals. An Approach Based on Plant Cellular Agriculture. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:742-747. [PMID: 37737926 DOI: 10.1007/s11130-023-01105-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 09/07/2023] [Indexed: 09/23/2023]
Abstract
In vitro cultures of undifferentiated plant cells of Tessaria absinthioides, a native herb popularly recognized and used for its health benefits, were studied as potential food supplements. These tissues were incubated under two light conditions, and the biomass obtained was freeze-dried and oven-dried. To evaluate their nutritional value, their physicochemical and functional properties were determined. Although in some cases there were significant differences in the results according to the drying methodology applied, all these tissues presented a high proportion of proteins (23.6-28.3%), a low percentage of fats (< 2%) constituted mainly by phytosterols, and a significant amount of crude fibers (6.9-9.0%) and ashes (> 10%). In addition, the freeze-dried calli resulted in a product with better functional properties. On the other hand, their phytochemical profiles and antioxidant capacity were studied and compared with tissues from wild specimens and with green tea and chamomile as reference extracts.
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Affiliation(s)
- Antares A Martinez
- INTEQUI-CONICET, Facultad de Química, Bioquímica y Farmacia, Universidad Nacional de San Luis, Almirante Brown 1455, D5700ANW, San Luis, Argentina
| | - Camila Panuska
- INTEQUI-CONICET, Facultad de Química, Bioquímica y Farmacia, Universidad Nacional de San Luis, Almirante Brown 1455, D5700ANW, San Luis, Argentina
| | - Marcela Kurina-Sanz
- INTEQUI-CONICET, Facultad de Química, Bioquímica y Farmacia, Universidad Nacional de San Luis, Almirante Brown 1455, D5700ANW, San Luis, Argentina
| | - Ana N Rinaldoni
- INTEQUI-CONICET, Facultad de Química, Bioquímica y Farmacia, Universidad Nacional de San Luis, Almirante Brown 1455, D5700ANW, San Luis, Argentina.
| | - Alejandro A Orden
- INTEQUI-CONICET, Facultad de Química, Bioquímica y Farmacia, Universidad Nacional de San Luis, Almirante Brown 1455, D5700ANW, San Luis, Argentina.
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Beneficial effects of high pressure processing on the interaction between RG-I pectin and cyanidin-3-glucoside. Food Chem 2022; 383:132373. [PMID: 35183967 DOI: 10.1016/j.foodchem.2022.132373] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 01/29/2022] [Accepted: 02/05/2022] [Indexed: 11/20/2022]
Abstract
In the present study, the effects of high-pressure processing (HPP) on the binding capacity, structural properties, antioxidant capacity and stability of rhamngalacturonan I (RG-I) pectin and cyanidin-3-glucoside (C3G) were investigated. HPP was found to have a positive effect on the binding between the two molecules, and the binding rate was increased by 32.8% after treatment (500 MPa/15 min). The increase in the binding rate is mainly due to the influence of high pressure on noncovalent effects such as hydrogen bonding and hydrophobicity. The results indicate that high pressure can be used to maintain the antioxidant capacity of C3G and improve the stability of C3G. The C3G retention rate is increased by 34.0% and 38.3% after heat treatment and simulated digestion, respectively. The results indicate that HPP improved stability of the C3G-RG-I pectin complex through interaction between C3G and RG-I pectin.
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Kumar M, Dahuja A, Sachdev A, Tomar M, Lorenzo JM, Dhumal S, Radha, Chandran D, Varghese E, Saha S, Sairam K, Singh S, Senapathy M, Amarowicz R, Kaur C, Kennedy JF, Mekhemar M. Optimization of the use of cellulolytic enzyme preparation for the extraction of health promoting anthocyanins from black carrot using response surface methodology. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113528] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Fu X, Wu Q, Wang J, Chen Y, Zhu G, Zhu Z. Spectral Characteristic, Storage Stability and Antioxidant Properties of Anthocyanin Extracts from Flowers of Butterfly Pea ( Clitoria ternatea L.). Molecules 2021; 26:molecules26227000. [PMID: 34834097 PMCID: PMC8622631 DOI: 10.3390/molecules26227000] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 11/10/2021] [Accepted: 11/18/2021] [Indexed: 11/22/2022] Open
Abstract
Anthocyanins from flowers of the butterfly pea (Clitoria ternatea L.) are promising edible blue food colorants. Food processing often faces extreme pHs and temperatures, which greatly affects the color and nutritional values of anthocyanins. This study explored the color, spectra, storage stability, and antioxidant properties of C. ternatea anthocyanin extract (CTAE) at different pHs. The color and absorption spectra of CTAEs at a pH of 0.5–13 were shown, with their underlying structures analyzed. Then, the storage stability of CTAEs were explored under a combination of pHs and temperatures. The stability of CTAE declines with the increase in temperature, and it can be stored stably for months at 4 °C. CTAEs also bear much resistance to acidic and alkaline conditions but exhibit higher thermal stability at pH 7 (blue) than at pH 0.5 (magenta) or pH 10 (blue-green), which is a great advantage in food making. Antioxidant abilities for flower extracts from the butterfly pea were high at pH 4–7, as assessed by DPPH free radical scavenging assays, and decreased sharply when the pH value exceeded 7. The above results provide a theoretical basis for the application of butterfly pea flowers and imply their great prospect in the food industry.
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Affiliation(s)
- Xueying Fu
- Key Laboratory for Quality Regulation of Tropical Horticultural Crops of Hainan Province, College of Horticulture, Hainan University, Haikou 570228, China; (X.F.); (Q.W.); (Y.C.); (G.Z.)
| | - Qiang Wu
- Key Laboratory for Quality Regulation of Tropical Horticultural Crops of Hainan Province, College of Horticulture, Hainan University, Haikou 570228, China; (X.F.); (Q.W.); (Y.C.); (G.Z.)
| | - Jian Wang
- Key Laboratory of Germplasm Resources Biology of Tropical Special Ornamental Plants of Hainan Province, College of Forestry, Hainan University, Haikou 570228, China;
| | - Yanli Chen
- Key Laboratory for Quality Regulation of Tropical Horticultural Crops of Hainan Province, College of Horticulture, Hainan University, Haikou 570228, China; (X.F.); (Q.W.); (Y.C.); (G.Z.)
| | - Guopeng Zhu
- Key Laboratory for Quality Regulation of Tropical Horticultural Crops of Hainan Province, College of Horticulture, Hainan University, Haikou 570228, China; (X.F.); (Q.W.); (Y.C.); (G.Z.)
| | - Zhixin Zhu
- Key Laboratory for Quality Regulation of Tropical Horticultural Crops of Hainan Province, College of Horticulture, Hainan University, Haikou 570228, China; (X.F.); (Q.W.); (Y.C.); (G.Z.)
- Correspondence:
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Dini C, Quiroga AV, Viña SZ, García MA. Extraction and Characterization of Proteins from Pachyrhizus ahipa Roots: an Unexploited Protein-Rich Crop. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2021; 76:179-188. [PMID: 33755896 DOI: 10.1007/s11130-021-00890-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 03/11/2021] [Indexed: 05/14/2023]
Abstract
Pachyrhizus ahipa is an unexploited crop known to be rich in proteins compared to other edible roots and tubers. These proteins are not prolamins, thus ahipa represents an interesting new source of ingredients for gluten-free foods. In this work, ahipa proteins (AP) were extracted and partially characterized in pursuit of their use as food ingredients. The effect of ultrasound treatment on protein extraction efficiency was evaluated. AP were characterized by their size, amino acid composition, surface hydrophobicity, intrinsic fluorescence, FTIR spectra, solubility, and thermal and emulsifying properties. AP were efficiently removed from the vegetal tissue using PBS or water, regardless of the use of ultrasound, but not easily recovered by precipitation. This protein fraction was composed of small proteins, with sizes ranging from 9 to 30 kDa, and highly polar. AP resulted particularly rich in aspartic acid (59% of the total amino acid content), for which they can be classified as Asp-rich proteins. Their elevated content of acidic groups was evidenced in the ATR-FTIR spectrum. The amide I band deconvolution as well as the low surface hydrophobicity and denaturation enthalpy indicated that these proteins are mainly unordered structures. The emulsifying properties of AP were enhanced when the concentration was increased from 0.1 to 1% (w/v) but resulted lower than those of soy protein. The high polarity, small size, and low isoelectric point make AP particularly suitable for acidic food matrices.
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Affiliation(s)
- Cecilia Dini
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad de Ciencias Exactas UNLP - CONICET La Plata - CICPBA, 47 y 116 S/N, 1900, La Plata, Buenos Aires, Argentina.
| | - A V Quiroga
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad de Ciencias Exactas UNLP - CONICET La Plata - CICPBA, 47 y 116 S/N, 1900, La Plata, Buenos Aires, Argentina
| | - S Z Viña
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad de Ciencias Exactas UNLP - CONICET La Plata - CICPBA, 47 y 116 S/N, 1900, La Plata, Buenos Aires, Argentina
- Curso de Bioquímica y Fitoquímica, Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata, 60 y 119 S/N, 1900, La Plata, Buenos Aires, Argentina
| | - M A García
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad de Ciencias Exactas UNLP - CONICET La Plata - CICPBA, 47 y 116 S/N, 1900, La Plata, Buenos Aires, Argentina
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Marathe SJ, Shah NN, Bajaj SR, Singhal RS. Esterification of anthocyanins isolated from floral waste: Characterization of the esters and their application in various food systems. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2020.100852] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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