1
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Ma Z, Zhao J, Zou Y, Mao X. The enhanced affinity of moderately hydrolyzed whey protein to EGCG promotes the isoelectric separation and unlocks the protective effects on polyphenols. Food Chem 2024; 450:138833. [PMID: 38653053 DOI: 10.1016/j.foodchem.2024.138833] [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: 09/19/2023] [Revised: 02/19/2024] [Accepted: 02/20/2024] [Indexed: 04/25/2024]
Abstract
The instability and discoloration of (-)-epigallocatechin-3-gallate (EGCG) constrain its application in functional dairy products. Concurrently, challenges persist in the separation and utilization of whey in the dairy industry. By harnessing the interactions between polyphenols and whey proteins or their hydrolysates, this study proposed a method that involved limited enzymatic hydrolysis followed by the addition of EGCG and pH adjustment around the isoelectric point to obtain whey protein hydrolysates (WPH)-EGCG. Over 92 % of protein-EGCG complexes recovered from whey while ensuring the preservation of α-lactalbumin. The combination between EGCG and WPH depended on hydrogen bonding and hydrophobic interactions, significantly enhanced the thermal stability and storage stability of EGCG. Besides, the intestinal phase retention rate of EGCG in WPH-EGCG complex was significantly increased by 23.67 % compared to free EGCG. This work represents an exploratory endeavor in the improvement of EGCG stability and expanding the utilization approaches of whey.
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Affiliation(s)
- Zhiyuan Ma
- College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education, Beijing 100083, China
| | - Jiale Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education, Beijing 100083, China
| | - Yang Zou
- Tianjin Haihe Dairy Co., LTD, China
| | - Xueying Mao
- College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education, Beijing 100083, China.
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2
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Yan S, Regenstein JM, Qi B, Li Y. Construction of protein-, polysaccharide- and polyphenol-based conjugates as delivery systems. Crit Rev Food Sci Nutr 2023:1-19. [PMID: 38108638 DOI: 10.1080/10408398.2023.2293253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2023]
Abstract
Natural polymers, such as polysaccharides and proteins, have been used to prepare several delivery systems owing to their abundance, bioactivity, and biodegradability. They are usually modified or combined with small molecules to form the delivery systems needed to meet different needs in food systems. This paper reviews the interactions of proteins, polysaccharides, and polyphenols in the bulk phase and discusses the design strategies, coupling techniques, and their applications as conjugates in emulsion delivery systems, including traditional, Pickering, multilayer, and high internal-phase emulsions. Furthermore, it explores the prospects of the application of conjugates in food preservation, food development, and nanocarrier development. Currently, there are seven methods for composite delivery systems including the Maillard reaction, carbodiimide cross-linking, alkali treatment, enzymatic cross-linking, free radical induction, genipin cross-linking, and Schiff base chemical cross-linking to prepare binary and ternary conjugates of proteins, polysaccharides, and polyphenols. To design an effective target complex and its delivery system, it is helpful to understand the physicochemical properties of these biomolecules and their interactions in the bulk phase. This review summarizes the knowledge on the interaction of biological complexes in the bulk phase, preparation methods, and the preparation of stable emulsion delivery system.
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Affiliation(s)
- Shizhang Yan
- College of Food Science, Northeast Agricultural University, Harbin, China
| | | | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
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3
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Bano A, Gupta A, Rai S, Sharma S, Upadhyay TK, Al-Keridis LA, Alshammari N, Pathak N, Iriti M, Saeed M. Bioactive Compounds, Antioxidant, and Antibacterial Activity Against MDR and Food-Borne Pathogenic Bacteria of Psidium guajava. L Fruit During Ripening. Mol Biotechnol 2023:10.1007/s12033-023-00779-y. [PMID: 37316612 DOI: 10.1007/s12033-023-00779-y] [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: 03/28/2023] [Accepted: 05/23/2023] [Indexed: 06/16/2023]
Abstract
Psidium guajava fruits are highly appreciated for their nutrients and bioactive compounds content, which contribute to their antioxidant and antimicrobial capacities. The purpose of this study was to determine bioactive compound (phenolic, flavonoids, and carotenoid contents), antioxidant activity (DPPH, ABTS, ORAC, and FRAP), and antibacterial potential against MDR and food-borne pathogenic strains of Escherichia coli, and Staphylococcus aureus during different stages of fruit ripening.The results elucidated that ripe fruits (methanolic extract) contain the highest total phenolic, flavonoids, and carotenoid contents (417.36 ± 2.63 µg GAE/gm of FW, 711.78 ± 0.70 µg QE/gm of FW and 0.683 ± 0.06 µg/gm of FW) followed by hexane, ethyl acetate, and aqueous. Methanolic extract of the ripe fruits showed the highest antioxidant activity when measured by DPPH (61.55 ± 0.91%), FRAP (31.83 ± 0.98 mM Fe(II)/gm of FW), ORAC (17.19 ± 0.47 mM TE/ gm of FW), and ABTS (41.31 ± 0.99 µmol Trolox/gm of FW) assays. In the antibacterial assay, the ripe stage had the highest antibacterial activity against MDR and food-borne pathogenic strains of Escherichia coli, and Staphylococcus aureus. The methanolic ripe extract was found to possess maximum antibacterial activity ZOI, MIC, and IC50 18.00 ± 1.00 mm, 95.95 ± 0.05%, and 0.58 μg/ml; 15.66 ± 0.57 mm, 94.66 ± 0.19%, and 0.50 μg/ml, respectively, against pathogenic and MDR strains of E. coli and 22.33 ± 0.57 mm, 98.97 ± 0.02%, and 0.26 μg/ml; 20.33 ± 1.15 mm, 96.82 ± 0.14%, and 0.39 μg/ml, respectively, against pathogenic and MDR strains of S. aureus. Considering the bioactive compounds and beneficial effects, these fruit extracts could be promising antibiotic alternatives, avoiding antibiotic overuse and its negative effects on human health and the environment, and can be recommended as a novel functional food.
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Affiliation(s)
- Ambreen Bano
- Department of Biosciences, Faculty of Sciences, IIRC-3, Plant-Microbe Interaction and Molecular Immunology Laboratory, Integral University, Lucknow, UP, India
| | - Anmol Gupta
- Department of Biosciences, Faculty of Sciences, IIRC-3, Plant-Microbe Interaction and Molecular Immunology Laboratory, Integral University, Lucknow, UP, India
| | - Smita Rai
- Department of Biosciences, Faculty of Sciences, IIRC-3, Plant-Microbe Interaction and Molecular Immunology Laboratory, Integral University, Lucknow, UP, India
| | - Swati Sharma
- Department of Biosciences, Faculty of Sciences, IIRC-3, Plant-Microbe Interaction and Molecular Immunology Laboratory, Integral University, Lucknow, UP, India
| | - Tarun Kumar Upadhyay
- Department of Biotechnology, Parul Institute of Applied Sciences and Animal Cell Culture and Immunobiochemistry Lab, Centre of Research for Development, Parul University, Vadodara, Gujarat, 391760, India
| | - Lamya Ahmed Al-Keridis
- Biology Department, Faculty of Science, Princess Nourah Bint Abdulrahman University, P.O. Box 84428, Riyadh, 11671, Saudi Arabia.
| | - Nawaf Alshammari
- Department of Biology, College of Science, University of Ha'il, P.O. Box 2440, Ha'il, 81411, Saudi Arabia
| | - Neelam Pathak
- Department of Biochemistry, Dr. Ram Manohar Lohia Avadh University, Ayodhya, Uttar Pradesh, India.
| | - Marcello Iriti
- Department of Biomedical, Surgical and Dental Sciences, Università Degli Studi Di Milano, Via Celoria 2, 20133, Milan, Italy
| | - Mohd Saeed
- Department of Biology, College of Science, University of Ha'il, P.O. Box 2440, Ha'il, 81411, Saudi Arabia.
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4
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Khoshdouni Farahani Z, Mousavi M, Seyedain Ardebili M, Bakhoda H. Production and characterization of Ziziphus jujuba extract-loaded composite whey protein and pea protein beads based on sodium alginate-IFPG (insoluble fraction of Persian gum). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3674-3684. [PMID: 36799350 DOI: 10.1002/jsfa.12509] [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: 11/23/2022] [Revised: 01/21/2023] [Accepted: 02/17/2023] [Indexed: 06/18/2023]
Abstract
BACKGROUND This research was aimed at the fabrication of jujube extract (JE)-loaded beads by extrusion, using whey protein isolate (WPI), chickpea protein concentrate (PPC) and a combination of two types of hydrocolloid insoluble fraction of Persian gum (IFPG) and sodium alginate (Al). RESULTS JE-loaded beads with the highest encapsulation efficiency (10.87%) and polyphenol content (120.8 mg L-1 gallic acid) were obtained using Al-IFPG/PPC at 4 °C. The Al-IFPG, Al-IFPG/WPI and Al-IFPG/PPC beads revealed 5.66, 6.85 and 5.76 mm bead size, respectively, and almost all of them demonstrated a homogeneous and spherical structure. Fourier transform infrared spectroscopy data proved that the stable structure of the Al-IFPG beads was due to hydrogen bonding and electrostatic interactions. The thermostability of beads loaded with JE based on Al-IFPG/WPI was significantly enhanced compared to pure Al-IFPG. Texture evaluation of JE-loaded beads based on Al-IFPG incorporation with WPI revealed an increment in the hardness of beads. CONCLUSION This study confirmed the potential of Al-IFPG complex beads for the effective delivery of jujube extract via incorporation into pea and whey proteins and for the expansion of its use in products. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Zahra Khoshdouni Farahani
- Department of Food Science and Technology, Faculty of Agriculture and Food Industry, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Mohammad Mousavi
- Department of Food Science, Engineering and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Mahdi Seyedain Ardebili
- Department of Food Science and Technology, Faculty of Agriculture and Food Industry, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Hossein Bakhoda
- Department of Agricultural Mechanization, Faculty of Agriculture and Food Industry, Science and Research Branch, Islamic Azad University, Tehran, Iran
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5
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The effect of preheated WPI interaction with AN on its complexes based on protein structure and function. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01867-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
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6
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Limited hydrolysis as a strategy to improve the non-covalent interaction of epigallocatechin-3-gallate (EGCG) with whey protein isolate near the isoelectric point. Food Res Int 2022; 161:111847. [DOI: 10.1016/j.foodres.2022.111847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2022] [Revised: 08/11/2022] [Accepted: 08/21/2022] [Indexed: 11/23/2022]
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7
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Bock A, Kieserling H, Rohn S, Steinhäuser U, Drusch S. Impact of Phenolic Acid Derivatives on β-Lactoglobulin Stabilized Oil-Water-Interfaces. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09737-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
AbstractThe physical stability of protein-based emulsions depends on intra- and intermolecular interactions of the interfacial protein-film. As studied in aqueous systems before, phenolic acid derivatives (PADs) non-covalently or covalently crosslink proteins depending on pH-value and thus, may impact interfacial protein-films. Whether these interactions occur in the same manner at the interface as in water and how they vary the properties of the interfacial protein-film has not been clarified. The present study aimed to investigate the interfacial protein-film viscoelasticity and physical emulsion-stability after non-covalently (pH 6.0) and covalently (pH 9.0) crosslinking depending on PAD-structure. For this purpose, we studied an interfacial β-lactoglobulin film with dilatational rheology after crosslinking with PADs, varying in number of π-electrons and polar substituents. Then, we analyzed the physical emulsion-stability by visual evaluation and particle size distribution. The results indicate that PADs with a high number of π-electrons (rosmarinic acid and chicoric acid) weaken the protein-film due to competing of phenol-protein interactions with protein-protein interactions. This is reflected in a decrease in interfacial elasticity. PADs with an additional polar substituent (verbascoside and cynarine) seem to further weaken the protein film, since the affinity of the PADs to the interface increases, PADs preferentially adsorb and sterically hinder protein-protein interactions. In emulsions at pH 6.0 and thus low electrostatic repulsion, PADs promote bridging-flocculation. Due to higher electrostatic repulsion at pH 9.0, the PADs are sterically hindered to form bridges, even though they are polymeric. Hence, our research enables the control of protein-film viscoelasticity and emulsion-stability depending on the PAD-structure.
Graphical abstract
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8
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Cui Q, Dong Y, Zhang A, Wang X, Zhao XH. Multiple spectra analysis and calculation of the interaction between Anthocyanins and whey protein isolate. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101353] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Bouhanna I, Boussaa A, Boumaza A, Rigano D, Maisto M, Basile A, Rollini M, Limbo S, Idoui T. Characterization and antibacterial activity of gelatin‐based film incorporated with
Arbutus unedo
L. fruit extract on
Sardina pilchardus. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15424] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Imane Bouhanna
- Laboratory of Biotechnology Environment and Health University of Mohammed Seddik Ben yahia Jijel Algeria
| | - Abdelhalim Boussaa
- Faculty of Nature and Life Sciences Department of molecular and cellular biology University of Abbes Laghrour Khenchela Algeria
| | - Abdecharif Boumaza
- Laboratoire des Structures, Propriétés et Interactions Interatomiques (LASPI2A), Faculté des sciences et technologies Université Abbes Laghrour Khenchela Algeria
| | - Daniela Rigano
- Department of Pharmacy School of Medicine and Surgery University of Naples Federico II Naples Italy
| | - Maria Maisto
- Department of Pharmacy School of Medicine and Surgery University of Naples Federico II Naples Italy
| | - Adriana Basile
- Department of Biology University of Naples “Federico II” Naples Italy
| | - Manuela Rollini
- DeFENS Department of Food, Environmental and Nutritional Sciences Università degli Studi di Milano Milan Italy
| | - Sara Limbo
- DeFENS Department of Food, Environmental and Nutritional Sciences Università degli Studi di Milano Milan Italy
| | - Tayeb Idoui
- Laboratory of Biotechnology Environment and Health University of Mohammed Seddik Ben yahia Jijel Algeria
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10
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Simonetti A, Perna A, Grassi G, Gambacorta E. In vitro phenols bioaccessibility and antioxidant activity of goat milk yogurt fortified with Rhus coriaria leaf powder. J Food Sci 2021; 86:1400-1409. [PMID: 33761134 DOI: 10.1111/1750-3841.15661] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 12/23/2020] [Accepted: 01/24/2021] [Indexed: 11/28/2022]
Abstract
Goat yogurt samples fortified with 20% (w/v) Rhus coriaria leaf powder were in vitro digested in order to evaluate the total phenolic content (TPC), antioxidant activity (AA), and bioaccessibility of phenolic compounds in the digestate. After digestion, TPC and AA values of the R. coriaria-fortified yogurts increased compared to the undigested yogurts (P < 0.001). In particular, TPC has increased about twice; whereas, AA values have increased about 10 and 6 times, for ABTS and FRAP assays, respectively. The bioaccessibility index was well above the 100% for all identified phenols; except for (-)-epicatechin (82.04%), rutin (51.51%), and gallic acid (5.42%). This different behavior highlighted that the bioaccessibility was modulated by both the yogurt-polyphenol complexes and phenol stability under digestion system. These findings can contribute to elucidate the influence of in vitro digestion on antioxidant capacity and polyphenols recovery infortified yogurts, and may help in the design of dairy products with better functional quality PRACTICAL APPLICATION: Rhus coriaria L. (Sumac) is a polyphenol-rich Mediterranean plant that may be used as functional ingredient to enrich fermented food such as yogurt. However, in fortified yogurts the evaluation of bioaccessibility, that is, the compounds released from the yogurt and stable in the digestive environment, thus able to exert their biological effects on the gastrointestinal system, is more important than the content of these compounds in the corresponding food. This study highlighted the phenolic content, antioxidant activity, and bioaccessibility of phenolic compounds in goat milk yogurt fortified with R. coriaria leaf powder after simulated gastro-pancreatic digestion.
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Affiliation(s)
- Amalia Simonetti
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'AteneoLucano, Potenza, 10-85100, Italy
| | - Annamaria Perna
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'AteneoLucano, Potenza, 10-85100, Italy
| | - Giulia Grassi
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'AteneoLucano, Potenza, 10-85100, Italy
| | - Emilio Gambacorta
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'AteneoLucano, Potenza, 10-85100, Italy
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11
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Subbiah V, Zhong B, Nawaz MA, Barrow CJ, Dunshea FR, Suleria HAR. Screening of Phenolic Compounds in Australian Grown Berries by LC-ESI-QTOF-MS/MS and Determination of Their Antioxidant Potential. Antioxidants (Basel) 2020; 10:E26. [PMID: 33383900 PMCID: PMC7824486 DOI: 10.3390/antiox10010026] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 12/22/2020] [Accepted: 12/24/2020] [Indexed: 11/28/2022] Open
Abstract
Berries are grown worldwide with the most consumed berries being blackberries (Rubus spp.), blueberries (Vaccinium corymbosum), red raspberries (Rubus idaeus) and strawberries (Fragaria spp.). Berries are either consumed fresh, frozen, or processed into wines, juices, and jams. In recent times, researchers have focused their attention on berries due to their abundance in phenolic compounds. The current study aimed to evaluate the phenolic content and their antioxidant potential followed by characterization and quantification using LC-ESI-QTOF-MS/MS and HPLC-PDA. Blueberries were highest in TPC (2.93 ± 0.07 mg GAE/gf.w.) and TFC (70.31 ± 1.21 µg QE/gf.w.), whereas the blackberries had the highest content in TTC (11.32 ± 0.13 mg CE/gf.w.). Blueberries had the highest radical scavenging capacities for the DPPH (1.69 ± 0.09 mg AAE/gf.w.), FRAP (367.43 ± 3.09 µg AAE/gf.w.), TAC (1.47 ± 0.20 mg AAE/gf.w.) and ABTS was highest in strawberries (3.67 ± 0.14 mg AAE/gf.w.). LC-ESI-QTOF-MS/MS study identified a total of 65 compounds including 42 compounds in strawberries, 30 compounds in raspberries, 28 compounds in blueberries and 21 compounds in blackberries. The HPLC-PDA quantification observed phenolic acid (p-hydroxybenzoic) and flavonoid (quercetin-3-rhamnoside) higher in blueberries compared to other berries. Our study showed the presence of phenolic acids and provides information to be utilized as an ingredient in food, pharmaceutical and nutraceutical industries.
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Affiliation(s)
- Vigasini Subbiah
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia; (V.S.); (B.Z.); (F.R.D.)
| | - Biming Zhong
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia; (V.S.); (B.Z.); (F.R.D.)
| | - Malik A. Nawaz
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, 671 Sneydes Road, Private Bag 16, Werribee, VIC 3030, Australia;
| | - Colin J. Barrow
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC 3217, Australia;
| | - Frank R. Dunshea
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia; (V.S.); (B.Z.); (F.R.D.)
- Faculty of Biological Sciences, The University of Leeds, Leeds LS2 9JT, UK
| | - Hafiz A. R. Suleria
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia; (V.S.); (B.Z.); (F.R.D.)
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC 3217, Australia;
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12
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Zhang Q, Cheng Z, Wang Y, Fu L. Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications. Crit Rev Food Sci Nutr 2020; 61:3589-3615. [DOI: 10.1080/10408398.2020.1803199] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Qiaozhi Zhang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
| | - Zhouzhou Cheng
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
| | - Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
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13
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Wan J, Pei Y, Hu Y, Ai T, Sheng F, Li J, Li B. Microencapsulation of Eugenol Through Gelatin-Based Emulgel for Preservation of Refrigerated Meat. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02502-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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14
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Soares S, Brandão E, Guerreiro C, Soares S, Mateus N, de Freitas V. Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste. Molecules 2020; 25:E2590. [PMID: 32498458 PMCID: PMC7321337 DOI: 10.3390/molecules25112590] [Citation(s) in RCA: 83] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 05/26/2020] [Accepted: 05/29/2020] [Indexed: 02/06/2023] Open
Abstract
Astringency and bitterness are organoleptic properties widely linked to tannin compounds. Due to their significance to food chemistry, the food industry, and to human nutrition and health, these tannins' taste properties have been a line of worldwide research. In recent years, significant advances have been made in understanding the molecular perception of astringency pointing to the contribution of different oral key players. Regarding bitterness, several polyphenols have been identified has new agonists of these receptors. This review summarizes the last data about the knowledge of these taste properties perceived by tannins. Ultimately, tannins' astringency and bitterness are hand-in-hand taste properties, and future studies should be adapted to understand how the proper perception of one taste could affect the perception of the other one.
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Affiliation(s)
- Susana Soares
- REQUIMTE/LAQV, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal; (E.B.); (C.G.); (S.S.); (N.M.)
| | | | | | | | | | - Victor de Freitas
- REQUIMTE/LAQV, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal; (E.B.); (C.G.); (S.S.); (N.M.)
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15
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Fruits and leaves from wild blueberry plants contain diverse polyphenols and decrease neuroinflammatory responses in microglia. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103906] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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16
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In vitro digestion of polysaccharide including whey protein isolate hydrogels. Carbohydr Polym 2020; 229:115469. [DOI: 10.1016/j.carbpol.2019.115469] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 10/07/2019] [Accepted: 10/11/2019] [Indexed: 02/08/2023]
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17
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Wang L, Liang H, Liu Z, Zhang J, Wang Y, Xiao J, Zhao L. Investigation on the inactivation of trypsin by oenothein B: isothermal titration calorimetry and docking studies. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Li Wang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Huijun Liang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Zitao Liu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Jingfeng Zhang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Yu Wang
- Guangzhou Institute for Food Inspection Guangzhou 511400 China
| | - Jian Xiao
- Guangzhou Institute for Food Inspection Guangzhou 511400 China
| | - Lichao Zhao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods College of Food Science South China Agricultural University Guangzhou 510642 China
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18
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Zhang L, McClements DJ, Wei Z, Wang G, Liu X, Liu F. Delivery of synergistic polyphenol combinations using biopolymer-based systems: Advances in physicochemical properties, stability and bioavailability. Crit Rev Food Sci Nutr 2019; 60:2083-2097. [PMID: 31257900 DOI: 10.1080/10408398.2019.1630358] [Citation(s) in RCA: 69] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
When consumed at sufficiently high levels, polyphenols may provide health benefits, which is linked to their antidiabetic, antiinflamatory, antimicrobial, antioxidant, antitumor, and hypolipidemic properties. Moreover, certain polyphenol combinations exhibit synergistic effects when delivered together - the combined polyphenols have a higher biological activity than the sum of the individual ones. However, the commercial application of polyphenols as nutraceuticals is currently limited because of their poor solubility characteristics; instability when exposed to light, heat, and alkaline conditions; and, low and inconsistent oral bioavailability. Colloidal delivery systems are being developed to overcome these challenges. In this article, we review the design, fabrication, and utilization of food-grade biopolymer-based delivery systems for the encapsulation of one or more polyphenols. In particular, we focus on the creation of delivery systems constructed from edible proteins and polysaccharides. The optimization of biopolymer-based delivery systems may lead to the development of innovative polyphenol-enriched functional foods that can improve human health and wellbeing.
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Affiliation(s)
- Lan Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | | | - Zhiliang Wei
- Russell H. Morgan Department of Radiology and Radiological Science, The Johns Hopkins University School of Medicine, Baltimore, MD, USA
| | - Guoqing Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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Adrar NS, Madani K, Adrar S. Impact of the inhibition of proteins activities and the chemical aspect of polyphenols-proteins interactions. PHARMANUTRITION 2019. [DOI: 10.1016/j.phanu.2019.100142] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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20
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Chevalier LM, Rioux LE, Angers P, Turgeon SL. Study of the interactions between pectin in a blueberry puree and whey proteins: Functionality and application. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.07.038] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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21
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Wang Q, Cao J, Yu H, Zhang J, Yuan Y, Shen X, Li C. The effects of EGCG on the mechanical, bioactivities, cross-linking and release properties of gelatin film. Food Chem 2019; 271:204-210. [DOI: 10.1016/j.foodchem.2018.07.168] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2018] [Revised: 07/22/2018] [Accepted: 07/25/2018] [Indexed: 01/14/2023]
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22
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Ultrasound-negative pressure cavitation extraction of phenolic compounds from blueberry leaves and evaluation of its DPPH radical scavenging activity. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2018.01.003] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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23
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Oudane B, Boudemagh D, Bounekhel M, Sobhi W, Vidal M, Broussy S. Isolation, characterization, antioxidant activity, and protein-precipitating capacity of the hydrolyzable tannin punicalagin from pomegranate yellow peel ( Punica granatum ). J Mol Struct 2018. [DOI: 10.1016/j.molstruc.2017.11.129] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Yildirim-Elikoglu S, Erdem YK. Interactions between milk proteins and polyphenols: Binding mechanisms, related changes, and the future trends in the dairy industry. FOOD REVIEWS INTERNATIONAL 2017. [DOI: 10.1080/87559129.2017.1377225] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Seda Yildirim-Elikoglu
- Department of Food Engineering, Faculty of Engineering, Hacettepe University, Ankara, Turkey
| | - Yasar Kemal Erdem
- Department of Food Engineering, Faculty of Engineering, Hacettepe University, Ankara, Turkey
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25
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Pelvan Pelitli E, Janiak MA, Amarowicz R, Alasalvar C. Protein precipitating capacity and antioxidant activity of Turkish Tombul hazelnut phenolic extract and its fractions. Food Chem 2017; 218:584-590. [DOI: 10.1016/j.foodchem.2016.09.070] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2016] [Revised: 08/10/2016] [Accepted: 09/12/2016] [Indexed: 10/21/2022]
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26
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Silva S, Costa EM, Calhau C, Morais RM, Pintado ME. Anthocyanin extraction from plant tissues: A review. Crit Rev Food Sci Nutr 2015; 57:3072-3083. [DOI: 10.1080/10408398.2015.1087963] [Citation(s) in RCA: 103] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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27
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Zhao Y, Li Z, Yang W, Xue C, Wang Y, Dong J, Xue Y. Modification of Gelatine withGalla chinensisExtract, a Natural Crosslinker. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1013633] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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28
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Thongkaew C, Gibis M, Hinrichs J, Weiss J. Polyphenol interactions with whey protein isolate and whey protein isolate–pectin coacervates. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.02.006] [Citation(s) in RCA: 94] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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30
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Silva-Weiss A, Bifani V, Ihl M, Sobral P, Gómez-Guillén M. Polyphenol-rich extract from murta leaves on rheological properties of film-forming solutions based on different hydrocolloid blends. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.04.010] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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31
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Wally-Vallim AP, Vanier NL, Zavareze EDR, Zambiazi RC, de Castro LAS, Schirmer MA, Elias MC. Isoflavone aglycone content and the thermal, functional, and structural properties of soy protein isolates prepared from hydrothermally treated soybeans. J Food Sci 2014; 79:E1351-8. [PMID: 24894499 DOI: 10.1111/1750-3841.12506] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2013] [Accepted: 04/27/2014] [Indexed: 12/16/2023]
Abstract
UNLABELLED Soybeans were hydrothermally treated at 2 different temperatures (40 °C and 60 °C) and for 4 different hydration times (4, 8, 12, and 16 h) to (i) increase the isoflavone aglycone content in a soy protein isolate and (ii) evaluate the changes in thermal, functional, and structural properties of a soy protein isolate as a function of hydrothermal treatment conditions. Our study is the first to evaluate aglycone content, extraction yield, β-glucosidase activity, differential scanning calorimetry, protein digestibility, scanning electron microscopy, water absorption capacity (WAC), foaming capacity (FC), and foaming stability of soy protein isolates prepared from hydrothermally treated soybeans. For aglycone enhancement and the extraction yield maintenance of soy protein isolates, the condition of 40 °C for 12 h was the best soybean hydrothermal treatment. The structural rearrangement of proteins that occurred with the hydrothermal treatment most likely promoted the capacity of proteins to bind to aglycone. Moreover, the structure shape and size of soy protein isolates verified by scanning electron microscopy appears to be related to the formation of hydrophobic surfaces and hydrophobic zones at 40 °C and 60 °C, respectively, affecting the protein digestibility, WAC, and FC of soy protein isolates. PRACTICAL APPLICATION The aglycone content in the soy protein isolate can be improved with the hydrothermal treatment of soybeans. The temperature and time used for hydrothermal treatment must be selected in order to achieve a soy protein isolate with high aglycone content, extraction yield, and functionality. This technology is suitable for providing healthier soy protein isolates for food industry with improved functional and structural properties.
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Affiliation(s)
- Ana Paula Wally-Vallim
- Depto. de Ciência e Tecnologia Agroindustrial, Univ. Federal de Pelotas, 96010-900, Capão do Leão, Brazil; Inst. Federal Sul-Riograndense, Campus Pelotas - Visconde da Graça, 96060-290, Pelotas, Brazil
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33
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Deng Y, Yang G, Yue J, Qian B, Liu Z, Wang D, Zhong Y, Zhao Y. Influences of ripening stages and extracting solvents on the polyphenolic compounds, antimicrobial and antioxidant activities of blueberry leaf extracts. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.10.023] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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34
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Oligomeric proanthocyanidins from rabbiteye blueberry leaves inhibits the proliferation of human T-cell lymphotropic virus type 1-associated cell lines via apoptosis and cell cycle arrest. J Funct Foods 2014. [DOI: 10.1016/j.jff.2013.11.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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35
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Hur SJ, Kim DH, Chun SC, Lee SK. Antioxidative Changes of Blueberry Leaf Extracts in Emulsion-Type Sausage during In Vitro Digestion. Korean J Food Sci Anim Resour 2013. [DOI: 10.5851/kosfa.2013.33.6.689] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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36
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Li Q, Wei Q, Yuan E, Yang J, Ning Z. Interaction between four flavonoids and trypsin: effect on the characteristics of trypsin and antioxidant activity of flavonoids. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12401] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Qiong Li
- School of Chemistry and Chemical Engineering; South China University of Technology; Guangzhou 510641 China
| | - Qingyi Wei
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou Guangdong Province 510641 China
| | - Erdong Yuan
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou Guangdong Province 510641 China
| | - Jiguo Yang
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou Guangdong Province 510641 China
| | - Zhengxiang Ning
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou Guangdong Province 510641 China
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37
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Birasuren B, Oh HL, Kim CR, Kim NY, Jeon HL, Kim MR. Antioxidant Activities of Ribes diacanthum Pall Extracts in the Northern Region of Mongolia. Prev Nutr Food Sci 2012; 17:261-8. [PMID: 24471094 PMCID: PMC3866731 DOI: 10.3746/pnf.2012.17.4.261] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2012] [Accepted: 12/08/2012] [Indexed: 11/24/2022] Open
Abstract
Ribes diacanthum Pall (RDP) is a member of the Saxifragaceae family. The plant is traditionally used in Mongolia for the treatment of various ailments associated with kidney and bladder's diseases, cystitis, kidney stone, and edema. This study was aimed to investigate antioxidant activities of different solvent extracts of whole Pall plants, based on ferric-reducing antioxidant potential (FRAP), 2,2'-azinobis(3-ethybenzothiazoline-6-sulfonic acid) (ABTS· +) radical scavenging activity, 1,1-diphenyl-2-picrydrazyl (DPPH·), and hydroxyl (·OH) radical scavenging activities. Additionally, total flavonoids and phenolic contents (TPC) were also determined. The ethyl acetate extract of RDP (EARDP) had a remarkable radical scavenging capacity with an IC50 value of 0.1482 mg/mL. In addition, EARDP was shown to be higher in total phenolic and flavonoid contents than the methanol extract of RDP (MRDP). Moreover, the EARDP had the predominant antioxidant capacity, DPPH, hydroxyl, and ABTS radical scavenging activities and ferric reducing power. These results suggest a potential for R. diacanthum Pall extract as a functional medicinal material against free-radical-associated oxidative damage.
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Affiliation(s)
- Bayarmaa Birasuren
- Department of Food & Nutrition, Chungnam National University, Daejeon 305-764, Korea
| | - Hye Lim Oh
- Department of Food & Nutrition, Chungnam National University, Daejeon 305-764, Korea
| | - Cho Rong Kim
- Department of Food & Nutrition, Chungnam National University, Daejeon 305-764, Korea
| | - Na Yeon Kim
- Department of Food & Nutrition, Chungnam National University, Daejeon 305-764, Korea
| | - Hye Lyun Jeon
- Department of Food & Nutrition, Chungnam National University, Daejeon 305-764, Korea
| | - Mee Ree Kim
- Department of Food & Nutrition, Chungnam National University, Daejeon 305-764, Korea
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Wang Y, Zhang H, Liang H, Yuan Q. Purification, antioxidant activity and protein-precipitating capacity of punicalin from pomegranate husk. Food Chem 2012; 138:437-43. [PMID: 23265509 DOI: 10.1016/j.foodchem.2012.10.092] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2012] [Revised: 09/18/2012] [Accepted: 10/10/2012] [Indexed: 10/27/2022]
Abstract
Punicalin is a kind of ellagitannin, existing in pomegranate husk, and has shown remarkable biological activities. A rapid and large-scale separation method of punicalin from pomegranate husk was established, using medium pressure liquid chromatography (MPLC). The optimal mobile phase consisted of 5% methanol and 0.1% (v/v) TFA in water, and the optimal loading amount and flow rate were 1.0 g and 80 ml/min, respectively. Under this condition, 339 mg of 95.9% punicalin could be obtained in 40 min. 59.7 mg of 78.0% gallic acid could be separated simultaneously. This method was practical for industrial utilisation of pomegranate husk. Afterwards, the antioxidant and protein-precipitating capacities of the purified punicalin, together with punicalagin, were evaluated. Results showed that punicalin had strong antioxidant activity, and it exhibited a low affinity for protein. This suggested that the antioxidant of punicalin would not be greatly masked by tannin-protein precipitation in application, and hence confirmed punicalin to be a promising antioxidant.
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Affiliation(s)
- Yan Wang
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, PR China
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40
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Wang S, Marcone MF, Barbut S, Lim LT. Fortification of dietary biopolymers-based packaging material with bioactive plant extracts. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.07.023] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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41
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Bandyopadhyay P, Ghosh AK, Ghosh C. Recent developments on polyphenol–protein interactions: effects on tea and coffee taste, antioxidant properties and the digestive system. Food Funct 2012; 3:592-605. [PMID: 22465955 DOI: 10.1039/c2fo00006g] [Citation(s) in RCA: 236] [Impact Index Per Article: 19.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Tea and coffee are widely consumed beverages across the world and they are rich sources of various polyphenols. Polyphenols are responsible for the bitterness and astringency of beverages and are also well known to impart antioxidant properties which is beneficial against several oxidative stress related diseases like cancer, cardiovascular diseases, and aging. On the other hand, proteins are also known to display many important roles in several physiological activities. Polyphenols can interact with proteins through hydrophobic or hydrophilic interactions, leading to the formation of soluble or insoluble complexes. According to recent studies, this complex formation can affect the bioavailability and beneficiary properties of both the individual components, in either way. For example, polyphenol-protein complex formation can reduce or enhance the antioxidant activity of polyphenols; similarly it can also affect the digestion ability of several digestive enzymes present in our body. Surprisingly, no review article has been published recently which has focused on the progress in this area, despite numerous articles having appeared in this field. This review summarizes the recent trends and patterns (2005 onwards) in polyphenol-protein interaction studies focusing on the characterization of the complex, the effect of this complex formation on tea and coffee taste, antioxidant properties and the digestive system.
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LI KF, LUO YK, FENG QC, YAO L. Effect of fish-scale protein hydrolysates-based films on preservation of crucian carp( Carassius auratus). ACTA ACUST UNITED AC 2012. [DOI: 10.3724/sp.j.1231.2011.17339] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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43
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Wang S, Marcone M, Barbut S, Lim LT. The Impact of Anthocyanin-Rich Red Raspberry Extract (ARRE) on the Properties of Edible Soy Protein Isolate (SPI) Films. J Food Sci 2012; 77:C497-505. [DOI: 10.1111/j.1750-3841.2012.02655.x] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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45
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Lavola A, Karjalainen R, Julkunen-Tiitto R. Bioactive polyphenols in leaves, stems, and berries of Saskatoon (Amelanchier alnifolia Nutt.) cultivars. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:1020-1027. [PMID: 22220589 DOI: 10.1021/jf204056s] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The Saskatoon berry is currently cultivated in many parts of the world for its suitability for various food products and due to its high content of nutrients and polyphenols. To determine the phytochemical profile of a Saskatoon plant, polyphenols from leaves, stems, and berries were screened from four cultivars grown in Finland using HPLC-DAD and HPLC-ESI/MS. The phenolic composition and concentrations varied among plant parts and cultivars. The main berry components were cyanidin-based anthocyanins (63% of the phenols), quercetin-derived flavonol glycosides, and hydroxycinnamic acids. The total anthocyanin content varied between 258.7 and 517.9 mg/100 fresh weight among cultivars. Protocatechuic acid was found for the first time in Saskatoon berries. The leaves consisted of quercetin- and kaempferol-derived glycosides (41% of the phenols), hydroxycinnamic acids (36%), catechins, and some neolignans. Quercetin 3-galactoside and 3-glucoside, (-)-epicatechin, and chlorogenic acid were the main phenolics in the leaves of all cultivars. The stem components were flavanone and flavonol glycosides (55% of the phenols), catechins (38%), and hydroxybenzoic acids. Concentrations of the main compound, eriodictyol 7-glucoside, varied among cultivars from 3.3 to 6.5 mg/g of stem dry weight. Very high proanthocyanidin contents were found in stems and leaves (10-14% of dry biomass), whereas berries contained a low amount of proanthocyanidins (3% of dry biomass). The findings reveal that leaves and stems of Saskatoon cultivars possess high amounts of various phenolic compounds that may offer new functional raw materials for a wide range of food and health products.
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Affiliation(s)
- Anu Lavola
- Department of Biology, Natural Product Research Laboratories, Joensuu, University of Eastern Finland, Joensuu, Finland
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46
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Routray W, Orsat V. Blueberries and Their Anthocyanins: Factors Affecting Biosynthesis and Properties. Compr Rev Food Sci Food Saf 2011. [DOI: 10.1111/j.1541-4337.2011.00164.x] [Citation(s) in RCA: 131] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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47
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Betz M, Kulozik U. Whey protein gels for the entrapment of bioactive anthocyanins from bilberry extract. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2011.04.003] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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48
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Antioxidant and tyrosinase inhibitory activities of different parts of guava (Psidium guajava L.). Food Sci Biotechnol 2011. [DOI: 10.1007/s10068-011-0148-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022] Open
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49
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Physicochemical properties of gelatin gels from walleye pollock (Theragra chalcogramma) skin cross-linked by gallic acid and rutin. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2010.08.019] [Citation(s) in RCA: 74] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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50
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Kosińska A, Karamać M, Penkacik K, Urbalewicz A, Amarowicz R. Interactions between tannins and proteins isolated from broad bean seeds (Vicia faba Major) yield soluble and non-soluble complexes. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1506-9] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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