1
|
Li Y, Ma J, Cao Y, Yang D. Efficient removal of allicin from the stalk of Allium fistulosum for dietary fiber production. NPJ Sci Food 2024; 8:32. [PMID: 38877017 PMCID: PMC11178807 DOI: 10.1038/s41538-024-00275-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Accepted: 05/30/2024] [Indexed: 06/16/2024] Open
Abstract
The stalk of Allium fistulosum contains dietary fibers with complicated monosaccharide composition and glycosidic bond linkages, which renders it a better dietary fiber supplement. However, the unfavorable odor, majorly contributed by allicin, limits its applications. Although many physical and chemical methods have been developed to remove allicin, there is currently no comparison between their efficiencies. Here, we comprehensively compare all these methods of eliminating allicin in the Allium stalk by starting with optimization of the allicin extraction method. Results indicate that incubation of the chopped Allium stalk with water for 20 min and extraction with 75% ethanol reached a maximal extraction yield. Different methods of allicin elimination are examined, and physical removal of allicin by blanching at 100 °C reaches a maximal clearance rate of 73.3%, rendering it the most efficient and effective method eliminating allicin from the stalk of Allium fistulosum for the preparation of a totally green dietary fiber.
Collapse
Affiliation(s)
- Ye Li
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 17 East Tsinghua Rd., Beijing, 100083, China
| | - Jiayin Ma
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 17 East Tsinghua Rd., Beijing, 100083, China
| | - Yubin Cao
- Jiangsu QingGu Foods Co., Ltd, Xingdong Economic Development Zone, Xinghua, 225700, China
| | - Dong Yang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 17 East Tsinghua Rd., Beijing, 100083, China.
| |
Collapse
|
2
|
Ahmadi N, Ghavami M, Rashidi L, Gharachorloo M, Nateghi L. Effects of adding green tea extract on the oxidative stability and shelf life of sunflower oil during storage. Food Chem X 2024; 21:101168. [PMID: 38370306 PMCID: PMC10869276 DOI: 10.1016/j.fochx.2024.101168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 01/25/2024] [Accepted: 01/29/2024] [Indexed: 02/20/2024] Open
Abstract
This study aimed to compare different concentrations effect of green tea extract (GTE) (200, 400, and 800 ppm) with TBHQ (75 ppm) in extend the shelf-life of sunflower oil (SO) and to evaluate the protective effect of GTE on the oxidation of refined SO. The sample's peroxide value (PV), acidity value (AV), anisidine value (pAV), Totox value (TV), oxidative stability, and total phenol content (TPC) were analyzed at specific intervals during 12-month at 25 °C and 60-day at 60 °C. The optimum kinetic model corresponding to the first order for PV, TV, and pAV was obtained at 25, 35, and 45 °C. SO containing GTE (800 ppm) had a similar performance to TBHQ at 25 °C and 60 °C and possessed a longer shelf life than samples treated with TBHQ. Due to synthetic antioxidant's health risk and toxicity, GTE can be a good substitute for TBHQ in the edible oil industry.
Collapse
Affiliation(s)
- Nadia Ahmadi
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Mehrdad Ghavami
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Ladan Rashidi
- Research Center of Food Technology and Agricultural Products, Standard Research Institute (SRI), P.O. Box 31745-139, Karaj, Iran
| | - Maryam Gharachorloo
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Leila Nateghi
- Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
| |
Collapse
|
3
|
Xia W, Song B, Li T, Liu RH. Phytochemical profiles, antioxidant activities, and synergistic antiproliferative effects of blueberry and apple peel extracts. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:737-745. [PMID: 37658664 DOI: 10.1002/jsfa.12964] [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] [Received: 04/02/2023] [Revised: 06/12/2023] [Accepted: 09/02/2023] [Indexed: 09/03/2023]
Abstract
BACKGROUND Blueberries and apples exhibit favorable bioactivity and health benefits as a result of their rich phytochemicals. Natural phytochemicals exist in complex forms, but there are few reports on whether have additive, synergistic or antagonistic effects between different phytochemicals. The present study aimed to elucidate the synergistic effects of blueberry extract (BE) and apple peel extract (APE) together with respect to inhibiting the proliferation of HepG2 liver cancer cells. Meanwhile, phytochemical characterization of BE and APE was conducted by HPLC, and total antioxidant activity was determined via a cellular antioxidant activity assay, oxygen radical absorption capacity assay and peroxy radical scavenging capacity assay. RESULTS The results showed that BE and APE were rich in phytochemicals and had potent antioxidant activities, which synergistically inhibited cell proliferation. In the bilateral combination, the dose reduction index value increased by two-fold, and the combination index value at 95% inhibition was less than 1. Additionally, BE + APE supplementation could promote the expression levels of p53 and c-myc genes. In conclusion, the BE and APE had strong antioxidant activity and exhibited synergistic inhibition against proliferation of HepG2 cells. CONCLUSION The present study can provide a theoretical basis for the synergistic effect of different phytochemicals in health care. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Wen Xia
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
| | - Bingbing Song
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Tong Li
- Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY, USA
| | - Rui Hai Liu
- Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY, USA
| |
Collapse
|
4
|
Yao Y, Peng G, Tian J, Qu X, Li C. Zeaxanthin Combined with Tocopherol to Improve the Oxidative Stability of Chicken Oil. J Oleo Sci 2023; 72:1063-1072. [PMID: 37989306 DOI: 10.5650/jos.ess23079] [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: 11/23/2023] Open
Abstract
Chicken oil is prone to oxidation due to the high content of unsaturated fatty acids. The interaction of antioxidants was affected by their concentration, ratio, and reaction system. In this article, mixtures of zeaxanthin and tocopherols (α-tocopherol and γ-tocopherol) were chosen to enhance the oxidative stability of chicken oil. The antioxidation of zeaxanthin with tocopherols was analyzed using the Rancimat test, the free radical scavenging capacity and the Schaal oven test (the variation of antioxidant content, PV and shelf life prediction). The optimal concentration of zeaxanthin determined by Rancimat in chicken oil was 20 mg/kg. The binary mixtures have a strong synergistic effect in the ABTS experiment, and the clearance rate was up to 99%, but antagonistic effect in ORAC. The degree of synergism between zeaxanthin and tocopherols was determined by ratio. The interaction between zeaxanthin and α-tocopherol was synergistic, while the types of interaction between zeaxanthin and γ-tocopherol were affected by concentration. The main synergistic interaction mechanism was the regeneration of tocopherol by zeaxanthin. Synergistic combinations of zeaxanthin with α-tocopherol and γ-tocopherol played a key role in the primary oxidation stage of the lipid. The best synergistic combination was A3 (zeaxanthin+α-tocopherol: 15+50 23 mg/kg), which could extend the shelf life of chicken oil (92.46 d) to 146.93 days. This work provides a reference for zeaxanthin and tocopherol to improve the oxidative stability of animal fat.
Collapse
Affiliation(s)
- Yunping Yao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology
| | - Guilin Peng
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology
| | - Juan Tian
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology
| | - Xiaodi Qu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology
| | - Changmo Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology
| |
Collapse
|
5
|
A Comprehensive Review on the Biological, Agricultural and Pharmaceutical Properties of Secondary Metabolites Based-Plant Origin. Int J Mol Sci 2023; 24:ijms24043266. [PMID: 36834673 PMCID: PMC9959544 DOI: 10.3390/ijms24043266] [Citation(s) in RCA: 25] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 01/09/2023] [Accepted: 01/19/2023] [Indexed: 02/11/2023] Open
Abstract
Natural products are compounds produced by living organisms and can be divided into two main categories: primary (PMs) and secondary metabolites (SMs). Plant PMs are crucial for plant growth and reproduction since they are directly involved in living cell processes, whereas plant SMs are organic substances directly involved in plant defense and resistance. SMs are divided into three main groups: terpenoids, phenolics and nitrogen-containing compounds. The SMs contain a variety of biological capabilities that can be used as flavoring agents, food additives, plant-disease control, strengthen plant defenses against herbivores and, additionally, it can help plant cells to be better adapted to the physiological stress response. The current review is mainly focusing on certain key elements related to the significance, biosynthesis, classification, biochemical characterization and medical/pharmaceutical uses of the major categories of plant SMs. In addition, the usefulness of SMs in controlling plant diseases, boosting plant resistance and as potential natural, safe, eco-friendly substitutes for chemosynthetic pesticides were also reported in this review.
Collapse
|
6
|
Bayram I, Decker EA. Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
|
7
|
Liu C, Wang W, Zhang H, Luo S, Wang X, Wang L, Yu D. Effects of α-Tocopherol, β-Carotene and Epigallocatechin Gallate on the Oxidative Stability of Sunflower Oil. J Oleo Sci 2023; 72:521-531. [PMID: 37121677 DOI: 10.5650/jos.ess22348] [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: 05/02/2023] Open
Abstract
Using sunflower oil as the oil matrix, the antioxidant effects and types of interactions of three natural components, α-tocopherol, β-carotene and epigallocatechin gallate (EGCG), were investigated and the kinetic model of oxidation reaction was established. The results showed that the ability of the three antioxidants to scavenge DPPH radicals was ranked as EGCG > β-carotene > α-tocopherol in the concentration range of 0~100 mg/kg. 15 samples were obtained by combining two of three natural components. When the concentration ratios of β-carotene and EGCG were 1:20 and 1:7.5, α-tocopherol and EGCG were 1:13.3, 1:6, and 1:2, and α-tocopherol and β-carotene were 1:0.2 and 1:0.05, the type of interaction was synergistic, while the rest of the samples showed antagonistic effects. The sample with a 1:13.3 concentration of α-tocopherol and EGCG showed the longest induction period, the lowest oxidation rate constant, the highest activation energy, the best oxidative stability, and the longest shelf life at different temperatures. This compounded natural antioxidant was the most favorable for the stability of sunflower oil. This provides some theoretical basis for the development and application of compounded natural antioxidants in vegetable oils.
Collapse
Affiliation(s)
- Chang Liu
- College of Food Engineering, Harbin University of Commerce
| | - Weining Wang
- College of Food Engineering, Harbin University of Commerce
| | - Hairong Zhang
- School of Computer and Information Engineering, Harbin University of Commerce
| | - Shunian Luo
- College of Food Engineering, Harbin University of Commerce
- Jiusan Food Co., LTD
| | - Xue Wang
- College of Food Engineering, Harbin University of Commerce
- Jiusan Food Co., LTD
| | - Liqi Wang
- College of Food Engineering, Harbin University of Commerce
- School of Computer and Information Engineering, Harbin University of Commerce
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University
| |
Collapse
|
8
|
Wu H, Tatiyaborworntham N, Hajimohammadi M, Decker EA, Richards MP, Undeland I. Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects. Crit Rev Food Sci Nutr 2022; 64:153-171. [PMID: 35916770 DOI: 10.1080/10408398.2022.2105302] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Lipid oxidation is a complex process in muscle-based foods (red meat, poultry and fish) causing severe quality deterioration, e.g., off-odors, discoloration, texture defects and nutritional loss. The complexity of muscle tissue -both composition and structure- poses as a formidable challenge in directly clarifying the mechanisms of lipid oxidation in muscle-based foods. Therefore, different in vitro model systems simulating different aspects of muscle have been used to study the pathways of lipid oxidation. In this review, we discuss the principle, preparation, implementation as well as advantages and disadvantages of seven commonly-studied model systems that mimic either compositional or structural aspects of actual meat: emulsions, fatty acid micelles, liposomes, microsomes, erythrocytes, washed muscle mince, and muscle homogenates. Furthermore, we evaluate the prospects of stem cells, tissue cultures and three-dimensional printing for future model system development. Based on this reviewing of oxidation models, tailoring correct model to different study aims could be facilitated, and readers are becoming acquainted with advantages and shortcomings. In addition, insight into recent technology developments, e.g., stem cell- and tissue-cultures as well as three-dimensional printing could provide new opportunities to overcome the current bottlenecks of lipid oxidation studies in muscle.
Collapse
Affiliation(s)
- Haizhou Wu
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, SE, Sweden
| | - Nantawat Tatiyaborworntham
- Food Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology (BIOTEC), Pathum Thani, Thailand
| | | | - Eric A Decker
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA, USA
| | - Mark P Richards
- Department of Animal and Dairy Sciences, Meat Science and Animal Biologics Discovery, University of Wisconsin-Madison, Madison, WI, USA
| | - Ingrid Undeland
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, SE, Sweden
| |
Collapse
|
9
|
Cheng C, Yu X, Geng F, Wang L, Yang J, Huang F, Deng Q. Review on the Regulation of Plant Polyphenols on the Stability of Polyunsaturated-Fatty-Acid-Enriched Emulsions: Partitioning Kinetic and Interfacial Engineering. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3569-3584. [PMID: 35306817 DOI: 10.1021/acs.jafc.1c05335] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The plant polyphenols are normally presented as natural functional antioxidants, which also possess the potential ability to improve the physicochemical stability of polyunsaturated fatty acid (PUFA)-enriched emulsions by interface engineering. This review discussed the potential effects of polyphenols on the stability of PUFA-enriched emulsions from the perspective of the molecular thermodynamic antioxidative analysis, the kinetic of interfacial partitioning, and the covalent and non-covalent interactions with emulsifiers. Recently, research studies have proven that the interfacial structure of emulsions can be concurrently optimized via promoting interfacial partitioning of polyphenols and further increasing interfacial thickness and strength. Moreover, the applied limitations of polyphenols in PUFA-enriched emulsions were summarized, and then some valuable and constructive viewpoints were put forward in this review to provide guidance for the use of polyphenols in constructing PUFA-enriched emulsions.
Collapse
Affiliation(s)
- Chen Cheng
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Xiao Yu
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, People's Republic of China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, 2025 Chengluo Avenue, Chengdu, Sichuan 610106, People's Republic of China
| | - Lei Wang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Jing Yang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, People's Republic of China
| | - Fenghong Huang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Qianchun Deng
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| |
Collapse
|
10
|
Teja PK, Mithiya J, Kate AS, Bairwa K, Chauthe SK. Herbal nanomedicines: Recent advancements, challenges, opportunities and regulatory overview. PHYTOMEDICINE : INTERNATIONAL JOURNAL OF PHYTOTHERAPY AND PHYTOPHARMACOLOGY 2022; 96:153890. [PMID: 35026510 DOI: 10.1016/j.phymed.2021.153890] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 11/14/2021] [Accepted: 12/11/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND Herbal Nano Medicines (HNMs) are nano-sized medicine containing herbal drugs as extracts, enriched fractions or biomarker constituents. HNMs have certain advantages because of their increased bioavailability and reduced toxicities. There are very few literature reports that address the common challenges of herbal nanoformulations, such as selecting the type/class of nanoformulation for an extract or a phytochemical, selection and optimisation of preparation method and physicochemical parameters. Although researchers have shown more interest in this field in the last decade, there is still an urgent need for systematic analysis of HNMs. PURPOSE This review aims to provide the recent advancement in various herbal nanomedicines like polymeric herbal nanoparticles, solid lipid nanoparticles, phytosomes, nano-micelles, self-nano emulsifying drug delivery system, nanofibers, liposomes, dendrimers, ethosomes, nanoemulsion, nanosuspension, and carbon nanotube; their evaluation parameters, challenges, and opportunities. Additionally, regulatory aspects and future perspectives of herbal nanomedicines are also being covered to some extent. METHODS The scientific data provided in this review article are retrieved by a thorough analysis of numerous research and review articles, textbooks, and patents searched using the electronic search tools like Sci-Finder, ScienceDirect, PubMed, Elsevier, Google Scholar, ACS, Medline Plus and Web of Science. RESULTS In this review, the authors suggested the suitability of nanoformulation for a particular type of extracts or enriched fraction of phytoconstituents based on their solubility and permeability profile (similar to the BCS class of drugs). This review focuses on different strategies for optimising preparation methods for various HNMs to ensure reproducibility in context with all the physicochemical parameters like particle size, surface area, zeta potential, polydispersity index, entrapment efficiency, drug loading, and drug release, along with the consistent therapeutic index. CONCLUSION A combination of herbal medicine with nanotechnology can be an essential tool for the advancement of herbal medicine research with enhanced bioavailability and fewer toxicities. Despite the challenges related to traditional medicine's safe and effective use, there is huge scope for nanotechnology-based herbal medicines. Overall, it is well stabilized that herbal nanomedicines are safer, have higher bioavailability, and have enhanced therapeutic value than conventional herbal and synthetic drugs.
Collapse
Affiliation(s)
- Parusu Kavya Teja
- National Institute of Pharmaceutical Education and Research-Ahmedabad (NIPER-A), An Institute of National Importance, Government of India, Department of Pharmaceuticals, Ministry of Chemicals and Fertilizers, Opp. Air Force Station, Palaj, Gandhinagar, 382355, Gujarat, India
| | - Jinal Mithiya
- National Institute of Pharmaceutical Education and Research-Ahmedabad (NIPER-A), An Institute of National Importance, Government of India, Department of Pharmaceuticals, Ministry of Chemicals and Fertilizers, Opp. Air Force Station, Palaj, Gandhinagar, 382355, Gujarat, India
| | - Abhijeet S Kate
- National Institute of Pharmaceutical Education and Research-Ahmedabad (NIPER-A), An Institute of National Importance, Government of India, Department of Pharmaceuticals, Ministry of Chemicals and Fertilizers, Opp. Air Force Station, Palaj, Gandhinagar, 382355, Gujarat, India
| | - Khemraj Bairwa
- National Institute of Pharmaceutical Education and Research-Ahmedabad (NIPER-A), An Institute of National Importance, Government of India, Department of Pharmaceuticals, Ministry of Chemicals and Fertilizers, Opp. Air Force Station, Palaj, Gandhinagar, 382355, Gujarat, India..
| | - Siddheshwar K Chauthe
- National Institute of Pharmaceutical Education and Research-Ahmedabad (NIPER-A), An Institute of National Importance, Government of India, Department of Pharmaceuticals, Ministry of Chemicals and Fertilizers, Opp. Air Force Station, Palaj, Gandhinagar, 382355, Gujarat, India..
| |
Collapse
|
11
|
Machado M, Rodriguez-Alcalá LM, Gomes AM, Pintado M. Vegetable oils oxidation: mechanisms, consequences and protective strategies. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2026378] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Manuela Machado
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Luís M. Rodriguez-Alcalá
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Ana M Gomes
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Manuela Pintado
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| |
Collapse
|
12
|
Abstract
Heavy metals are essential for a wide range of biological processes, including the growth and reproduction of cells, synthesis of biomolecules, many enzymatic reactions, and the body’s immunity, but their excessive intake is harmful. Specifically, they cause oxidative stress (OS) and generate free radicals and reactive oxygen species (ROS) in metabolism. In addition, the accumulation of heavy metals in humans can cause serious damage to different organs, especially respiratory, nervous and reproductive and digestive systems. Biologically, metal chelation therapy is often used to treat metal toxicity. This process occurs through the interaction between the ligand and a central metal atom, forming a complex ring-like structure. After metals are chelated with appropriate chelating agents, their damage in metabolism can be prevented and efficiently removed from the body. On the other hand, heavy metals, including Zn, Fe and Cu, are necessary for the suitable functioning of different proteins including enzymes in metabolism. However, when the same metals accumulate at levels higher than the optimum level, they can easily become toxic and have harmful effects toward biomolecules. In this case, it induces the formation of ROS and nitrogen species (RNS) resulting in peroxidation of biological molecules such as lipids in the plasma membrane. Antioxidants have an increasing interest in many fields due to their protective effects, especially in food and pharmaceutical products. Screening of antioxidant properties of compounds needs appropriate methods including metal chelating assay. In this study, a general approach to the bonding and chelating properties of metals is described. For this purpose, the basic principles and chemical principles of metal chelation methods, both in vivo and in vitro, are outlined and discussed. Hence, in the main sections of this review, the descriptions related to metal ions, metal chelating, antioxidants, importance of metal chelating in biological system and definitions of metal chelating assays as widely used methods to determine antioxidant ability of compounds are provided. In addition, some chemical properties, technical and critical details of the used chelation methods are given.
Collapse
|
13
|
Barouh N, Bourlieu-Lacanal C, Figueroa-Espinoza MC, Durand E, Villeneuve P. Tocopherols as antioxidants in lipid-based systems: The combination of chemical and physicochemical interactions determines their efficiency. Compr Rev Food Sci Food Saf 2021; 21:642-688. [PMID: 34889039 DOI: 10.1111/1541-4337.12867] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 10/22/2021] [Accepted: 10/23/2021] [Indexed: 12/20/2022]
Abstract
Lipid oxidation is a major concern in the food, cosmetic, and pharmaceutical sectors. The degradation of unsaturated lipids affects the nutritional, physicochemical, and organoleptic properties of products and can lead to off-flavors and to the formation of potentially harmful oxidation compounds. To prevent or slow down lipid oxidation, different antioxidant additives are used alone or in combination to achieve the best possible efficiency with the minimum possible quantities. In manufactured products, that is, heterogeneous systems containing lipids as emulsions or bulk phase, the efficiency of an antioxidant is determined not only by its chemical reactivity, but also by its physical properties and its interaction with other compounds present in the products. The antioxidants most widely used on the industrial scale are probably tocopherols, either as natural extracts or pure synthetic molecules. Considerable research has been conducted on their antioxidant activity, but results regarding their efficiency are contradictory. Here, we review the known mechanisms behind the antioxidant activity of tocopherols and discuss the chemical and physical features that determine their efficacy. We first describe their chemical reactivity linked with the main factors that modulate it between efficient antioxidant capacity and potential prooxidant effects. We then describe their chemical interactions with other molecules (phenolic compounds, metals, vitamin C, carotenes, proteins, and phospholipids) that have potential additive, synergistic, or antagonist effects. Finally, we discuss other physical parameters that influence their activity in complex systems including their specific interactions with surfactants in emulsions and their behavior in the presence of association colloids in bulk oils.
Collapse
Affiliation(s)
- Nathalie Barouh
- CIRAD, UMR QUALISUD, Montpellier, France.,Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de La Réunion, Montpellier, France
| | | | - Maria Cruz Figueroa-Espinoza
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de La Réunion, Montpellier, France
| | - Erwann Durand
- CIRAD, UMR QUALISUD, Montpellier, France.,Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de La Réunion, Montpellier, France
| | - Pierre Villeneuve
- CIRAD, UMR QUALISUD, Montpellier, France.,Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de La Réunion, Montpellier, France
| |
Collapse
|
14
|
Carmo EL, Teixeira MA, Souza IS, Figueiredo JDA, Fernandes RVDB, Botrel DA, Borges SV. Co‐encapsulation of anthocyanins extracted from grape skins (
Vitis vinifera
var. Syrah) and α‐tocopherol via spray drying. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
15
|
Rakariyatham K, Zhou D, Lu T, Yin F, Yu Z, Li D, Shen Y, Zhu B. Synergistic effects of longan (Dimocarpus longan) peel extracts and food additives on oxidative stability of tuna oil. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112275] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
16
|
Gu L, Sun R, Wang W, Xia Q. Nanostructured lipid carriers for the encapsulation of phloretin: preparation and in vitro characterization studies. Chem Phys Lipids 2021; 242:105150. [PMID: 34673008 DOI: 10.1016/j.chemphyslip.2021.105150] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 10/05/2021] [Accepted: 10/15/2021] [Indexed: 01/06/2023]
Abstract
Phloretin is a powerful antioxidant with many effects, such as anti-cancer, anti-inflammatory, promoting cell renewal, delaying aging and so on. However, the application of phloretin was limited by its low water solubility, low absorption in vivo and unstable properties. A phloretin-loaded nanostructured lipid carrier was designed with a high-pressure homogenization technique. The mean particle size of phloretin NLC was 137.40 ± 3.27 nm, and the Polydispersity index (PdI) value was 0.237 ± 0.005. The encapsulation efficiency was 96.68% ± 0.06%. Transmission electron microscopy images showed that the phloretin-loaded nanostructured lipid carriers were spherical. Phloretin in NLC showed a sustained release pattern in vitro. The results showed that phloretin NLC is more suitable for absorption than phloretin ethanol solution, and NLC can be a promising carrier for phloretin in the food industry.
Collapse
Affiliation(s)
- Liyuan Gu
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing 210096, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou 215123, China
| | - Rui Sun
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing 210096, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou 215123, China
| | - Wenjuan Wang
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing 210096, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou 215123, China
| | - Qiang Xia
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing 210096, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou 215123, China.
| |
Collapse
|
17
|
Evaluation of Practical Applicability and Synergistic Effects of Bio-Based Food Packaging Materials Combined with Plant-Based Stabilisers. Processes (Basel) 2021. [DOI: 10.3390/pr9101838] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
Different analyses and feasibility studies have been conducted on the plant extracts of thyme (Thymus vulgaris), European horse chestnut (Aesculus hippocastanum), Nordmann fir (Abies nordmanniana), and snowdrop (Galanthus elwesii) to evaluate bio-based alternatives to common petrol-based stabilisers. For this purpose, in this study, plant extracts were incorporated into poly-lactic acid films (PLA) at different concentrations. The films’ UV absorbance and migration into packed food was analysed via photometric assays (ABTS radical cation scavenging capacity assay, β-carotene assay) and GC–MS analysis. Furthermore, the synergistic antioxidant effects of various combinations of extracts and isolated active compounds were determined. This way, antioxidant effects can be increased, allowing for a highly effective use of resources. All extracts were successfully incorporated into PLA films and showed notable photoabsorbing effects, while no migration risk was observed. Depending on extract combinations, high synergistic effects of up to 726% can be utilised to improve the effectiveness of bio-based extracts. This applies particularly to tomato paste and Aesculus hippocastanum extracts, which overall show high synergistic and antioxidant effects in combination with each other and with isolated active compounds. The study shows that it is possible to create safe bio-based antioxidant films which show even improved properties when using highlighted target combinations.
Collapse
|
18
|
Tcheng M, Minden MD, Spagnuolo PA. Avocado-derived avocadyne is a potent inhibitor of fatty acid oxidation. J Food Biochem 2021; 46:e13895. [PMID: 34397122 DOI: 10.1111/jfbc.13895] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 06/22/2021] [Accepted: 07/17/2021] [Indexed: 11/30/2022]
Abstract
Avocatin-B (Avo-B), an avocado-derived 1:1 mixture of the polyhydroxylated alcohols avocadyne (AYNE) and avocadene, eliminated leukemia cells by suppressing fatty acid oxidation (FAO) in vivo and in vitro while sparing healthy blood cells. In this study, we identified AYNE as the most potent FAO inhibitor within the Avo-B mixture capable of inducing cell death in leukemia cells lines (IC50 : 3.10 ± 0.14 µM in TEX cells; 11.53 ± 3.32 µM in OCI-AML2) and patient-derived acute myeloid leukemia cells. When added individually, the two Avo-B constituents demonstrated antagonism (Combination Index values >1), highlighting the need for future studies to assess AYNE alone. Together, this work highlighted AYNE as the most potent FAO inhibitor within the Avo-B mixture. PRACTICAL APPLICATIONS: This work identifies which of the two molecules in avocatin B (Avo-B), an avocado-derived mixture of two molecules with demonstrated human safety, utility against leukemia, insulin resistance and diabetes, is most useful. Therefore, it provides the basis for future clinical studies that will focus on testing and developing the most active Avo-B constituent.
Collapse
Affiliation(s)
- Matthew Tcheng
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Mark D Minden
- Princess Margaret Hospital Cancer Center, Ontario Cancer Institute, Toronto, ON, Canada
| | - Paul A Spagnuolo
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| |
Collapse
|
19
|
Farooq S, Abdullah, Zhang H, Weiss J. A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil-water interface of food emulsions. Compr Rev Food Sci Food Saf 2021; 20:4250-4277. [PMID: 34190411 DOI: 10.1111/1541-4337.12792] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 05/07/2021] [Accepted: 05/23/2021] [Indexed: 11/27/2022]
Abstract
There has been a growing interest in developing effective strategies to inhibit lipid oxidation in emulsified food products by utilization of natural phenolic antioxidants owing to their growing popularity over the past decades. However, due to the complexity of emulsified systems, the inhibition mechanism of phenolic antioxidants against lipid oxidation is rather complicated and not yet fully understood. In order to highlight the importance of polarity of phenolic antioxidants in emulsified systems according to the polar paradox, this review covers the recent progress on chemical, enzymatic, and chemoenzymatic lipophilization techniques used to modify the polarity of antioxidants. The partitioning behavior of phenolic antioxidants at the oil-water interface, which can be influenced by the presence of synthetic surfactants and/or antioxidant emulsifiers (e.g., polysaccharides, proteins, and phospholipids), is discussed. In addition, the emerging phenolic antioxidants among phenolic acids, flavonoids, tocopherols, and stilbenes applied in food emulsions are elaborated. As well, the interactions of polar-nonpolar antioxidants are stressed as a promising strategy to induce synergistic interactions at oil-water interface for improved oxidative stability of emulsions.
Collapse
Affiliation(s)
- Shahzad Farooq
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
| | - Abdullah
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| |
Collapse
|
20
|
Slavova-Kazakova A, Janiak MA, Sulewska K, Kancheva VD, Karamać M. Synergistic, additive, and antagonistic antioxidant effects in the mixtures of curcumin with (-)-epicatechin and with a green tea fraction containing (-)-epicatechin. Food Chem 2021; 360:129994. [PMID: 33989877 DOI: 10.1016/j.foodchem.2021.129994] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 04/16/2021] [Accepted: 04/28/2021] [Indexed: 12/20/2022]
Abstract
The combinations of curcumin with green tea flavan-3-ols produce various synergistic biological effects. This study aimed to verify the antioxidant effects in mixtures of curcumin with (-)-epicatechin (EC) or with EC fraction from green tea in a non-polar lipid system (triacylglycerol autoxidation) and in a polar conditions (ABTS assay). Curcumin was 2.5-2.6 and 2.9-3.6 times weaker antioxidant than EC and EC fraction, respectively. The synergism was found in mixtures using the isobologram analysis of ABTS•+ scavenging activity results. The strongest effect with a combination index of 0.751 was in the equimolar mixture of pure compounds. In the lipid system, antagonism occurred for curcumin and EC fraction combination. However, an additive effect was found between curcumin and EC. In conclusion, the antioxidant effects in the curcumin and EC mixtures depended on the polarity of the assay media, the ratio of antioxidants, and presence other phenolics in the system.
Collapse
Affiliation(s)
- Adriana Slavova-Kazakova
- Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria.
| | - Michał A Janiak
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
| | - Katarzyna Sulewska
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
| | - Vessela D Kancheva
- Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria.
| | - Magdalena Karamać
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
| |
Collapse
|
21
|
Shen Y, Guo C, Lu T, Ding XY, Zhao MT, Zhang M, Liu HL, Song L, Zhou DY. Effects of gallic acid alkyl esters and their combinations with other antioxidants on oxidative stability of DHA algae oil. Food Res Int 2021; 143:110280. [PMID: 33992380 DOI: 10.1016/j.foodres.2021.110280] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 02/25/2021] [Accepted: 02/26/2021] [Indexed: 11/29/2022]
Abstract
The most effective composite antioxidants for DHA algae oil were optimized by combining the selected gallic acid (GA) alkyl ester with other commonly used antioxidants. Results of Rancimat induction time, peroxide value, thiobarbituric acid-reactive substances, and free radical generation indicated that octyl gallate (OG) was the best one in DHA algae oil among GA alkyl esters with various chain lengths. Therefore, OG was used to combine other antioxidants (antioxidant of bamboo leaves, rosemary extract, tea polyphenols, tea polyphenol palmitate (TPP), ascorbyl palmitate, vitamin E, phytic acid and phospholipid) for further improving the oxidative stability of DHA algae oil. The combination of OG + TPP showed the best antioxidant effect among the composite antioxidants of two and three components. Through optimization of mixture ratio, the combination of 53.20 mg/kg OG + 360 mg/kg TPP demonstrated the best antioxidant capacity, which prolonged the shelf life of DHA algae oil by 4.24 folds.
Collapse
Affiliation(s)
- Yan Shen
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Chao Guo
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Ting Lu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Xu-Yang Ding
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Man-Tong Zhao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Min Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Hui-Lin Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, PR China
| | - Liang Song
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, PR China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, PR China.
| |
Collapse
|
22
|
Improving the oxidative stability of flaxseed oil with composite antioxidants comprising gallic acid alkyl ester with appropriate chain length. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110763] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
23
|
Chen X, Li H, Zhang B, Deng Z. The synergistic and antagonistic antioxidant interactions of dietary phytochemical combinations. Crit Rev Food Sci Nutr 2021; 62:5658-5677. [PMID: 33612011 DOI: 10.1080/10408398.2021.1888693] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
The frequent intake of whole foods and dietary food variety is recommended due to their health benefits, such as prevention of multiple chronic diseases, including cancer, Alzheimer's disease, cardiovascular diseases, and type 2 diabetes mellitus. Often, consuming whole fruits or vegetables showed the enhanced effects than consuming the individual dietary supplement from natural products, which is widely explained by the interactive effects of co-existing phytochemicals in whole foods. Although research relevant to interactive effects among the bioactive compounds mounted up, the mechanism of interaction is still not clear. Especially, biological influence factors such as bioavailability are often neglected. The present review summarizes the progress on the synergistic and antagonistic effects of dietary phytochemicals, the evaluating models for antioxidant interactions, and the possible interaction mechanisms both in vitro and in vivo, and with an emphasis on biological-related molecular mechanisms of phytochemicals. The research on the interaction mechanism is of value for guiding how to take advantage of synergistic effects and avoid antagonistic effects in daily diets or phytochemical-based treatments for preventing chronic diseases.
Collapse
Affiliation(s)
- Xuan Chen
- State Key Laboratory of Food Science and Technology, University of Nanchang, Jiangxi, China Nanchang
| | - Hongyan Li
- State Key Laboratory of Food Science and Technology, University of Nanchang, Jiangxi, China Nanchang
| | - Bing Zhang
- State Key Laboratory of Food Science and Technology, University of Nanchang, Jiangxi, China Nanchang
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, University of Nanchang, Jiangxi, China Nanchang.,Institute for Advanced Study, University of Nanchang, Nanchang, Jiangxi, China
| |
Collapse
|
24
|
Yin F, Sun X, Zheng W, Luo X, Zhang Y, Yin L, Jia Q, Fu Y. Screening of highly effective mixed natural antioxidants to improve the oxidative stability of microalgal DHA-rich oil. RSC Adv 2021; 11:4991-4999. [PMID: 35424447 PMCID: PMC8694495 DOI: 10.1039/d0ra10312h] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Accepted: 01/19/2021] [Indexed: 11/21/2022] Open
Abstract
Docosahexaenoic acid (DHA)-rich oil sourced from microalgae can easily become oxidized. The objective of this work was to screen the optimal natural antioxidant mixture for protecting DHA-rich oil. Different natural antioxidants, encompassing tea polyphenols, natural vitamin E, rosemary extract, licorice root antioxidant, ascorbyl palmitate and lecithin were tested individually and in combination in an accelerated oxidation process. Three antioxidants namely natural vitamin E, rosemary extract and ascorbyl palmitate with synergistic effects were chosen, and their concentrations were further optimized using response-surface methodology. The highest antioxidants activity of 16.1740 was obtained with a combination of 0.0224% vitamin E, 0.0259% rosemary extract and 0.0166% ascorbyl palmitate, which prolonged the time until oxidation induction to 20.21 days. The mixed natural antioxidants showed a similar antioxidant effect to 0.02% tert-butylhydroquinone and was better than 0.02% butylated hydroxyanisole. These data indicate that the mixed natural antioxidants optimized in this work can be directly applied in the protection of commercial microalgal DHA-rich oil.
Collapse
Affiliation(s)
- Fengwei Yin
- Institute of Biomass Resources, Taizhou University No. 1139 Shifu Road Taizhou 318000 People's Republic of China
| | - Xiaolong Sun
- Institute of Biomass Resources, Taizhou University No. 1139 Shifu Road Taizhou 318000 People's Republic of China
| | - Weilong Zheng
- Institute of Biomass Resources, Taizhou University No. 1139 Shifu Road Taizhou 318000 People's Republic of China
| | - Xi Luo
- Institute of Biomass Resources, Taizhou University No. 1139 Shifu Road Taizhou 318000 People's Republic of China
| | - Yingying Zhang
- Institute of Biomass Resources, Taizhou University No. 1139 Shifu Road Taizhou 318000 People's Republic of China
| | - Longfei Yin
- Institute of Biomass Resources, Taizhou University No. 1139 Shifu Road Taizhou 318000 People's Republic of China
| | - Qiang Jia
- Seasons Biotechnology (Taizhou) Co., Ltd Taizhou People's Republic of China
| | - Yongqian Fu
- Institute of Biomass Resources, Taizhou University No. 1139 Shifu Road Taizhou 318000 People's Republic of China
| |
Collapse
|
25
|
Hu L, Li T, Luo Q, Zhang J. Antioxidant stability of colloidal tea polyphenols in tea seed oil. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15130] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Liwen Hu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang P. R. China
| | - Ting Li
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang P. R. China
| | - Qi Luo
- Jiang Xi Provincial Product Quality Supervision Testing College Nanchang P. R. China
| | - Jinsheng Zhang
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang P. R. China
| |
Collapse
|
26
|
Jahanfar S, Gahavami M, Khosravi‐Darani K, Jahadi M. Antioxidant Activities of Free and
Liposome‐Encapsulated
Green tea extracts on canola oil oxidation stability. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12436] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Shima Jahanfar
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Science and Research Branch Islamic Azad University Tehran Iran
| | - Mehrdad Gahavami
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Science and Research Branch Islamic Azad University Tehran Iran
| | - Kianoush Khosravi‐Darani
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology Shahid Beheshti University of Medical Sciences P.O. Box: 19395‐4741 Tehran Iran
| | - Mahshid Jahadi
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran
| |
Collapse
|
27
|
Casadey R, Challier C, Altamirano M, Spesia MB, Criado S. Antioxidant and antimicrobial properties of tyrosol and derivative-compounds in the presence of vitamin B2. Assays of synergistic antioxidant effect with commercial food additives. Food Chem 2020; 335:127576. [PMID: 32739805 DOI: 10.1016/j.foodchem.2020.127576] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 07/09/2020] [Accepted: 07/12/2020] [Indexed: 11/16/2022]
Abstract
The main causes of food spoilage come from the process of oxidation and the contamination by microorganisms. For the purpose of increasing food shelf-life the industries employ different techniques, being the addition of preservatives, one of the most used. The aim of this contribution was to investigate the potential antioxidant properties of tyrosol (4-hydroxyphenethyl alcohol, 4-OH) and tyrosol derived isomers (2-hydroxyphenethyl alcohol, 2-OH and 3-hydroxyphenethyl alcohol, 3-OH) against reactive oxygen species (ROS) and the antimicrobial effect on Staphylococcus aureus and Escherichia coli. Furthermore, the type of antioxidant effect of substrates and commercial antioxidants mixtures was studied. Upon visible-light, the substrates interacted with the vitamin B2 and different ROS were generated. All the compounds deactivated O2(1Δg) and O2●-, whereas only 2-OH and 3-OH inhibited H2O2 and HO●. The substrates exhibited a synergistic antioxidant effect when combined with commercial antioxidants. 2-OH showed antimicrobial activity against strains tested.
Collapse
Affiliation(s)
- Rocío Casadey
- Instituto de Desarrollo Agroindustrial y de la Salud (IDAS) - Universidad Nacional de Río Cuarto (UNRC) - Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Campus Universitario, 5800 Río Cuarto, Argentina
| | - Cecilia Challier
- Instituto de Desarrollo Agroindustrial y de la Salud (IDAS) - Universidad Nacional de Río Cuarto (UNRC) - Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Campus Universitario, 5800 Río Cuarto, Argentina
| | - Marcela Altamirano
- Instituto de Desarrollo Agroindustrial y de la Salud (IDAS) - Universidad Nacional de Río Cuarto (UNRC) - Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Campus Universitario, 5800 Río Cuarto, Argentina
| | - Mariana B Spesia
- Instituto de Desarrollo Agroindustrial y de la Salud (IDAS) - Universidad Nacional de Río Cuarto (UNRC) - Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Campus Universitario, 5800 Río Cuarto, Argentina
| | - Susana Criado
- Instituto de Desarrollo Agroindustrial y de la Salud (IDAS) - Universidad Nacional de Río Cuarto (UNRC) - Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Campus Universitario, 5800 Río Cuarto, Argentina.
| |
Collapse
|
28
|
Shen Y, Lu T, Liu XY, Zhao MT, Yin FW, Rakariyatham K, Zhou DY. Improving the oxidative stability and lengthening the shelf life of DHA algae oil with composite antioxidants. Food Chem 2020; 313:126139. [DOI: 10.1016/j.foodchem.2019.126139] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2019] [Revised: 12/05/2019] [Accepted: 12/28/2019] [Indexed: 12/24/2022]
|
29
|
Yang S, Shao S, Huang B, Yang D, Zeng L, Gan Y, Long D, Chen J, Wang J. Tea polyphenols alleviate tri-ortho-cresyl phosphate-induced autophagy of mouse ovarian granulosa cells. ENVIRONMENTAL TOXICOLOGY 2020; 35:478-486. [PMID: 31793191 DOI: 10.1002/tox.22883] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2019] [Revised: 11/09/2019] [Accepted: 11/18/2019] [Indexed: 06/10/2023]
Abstract
Tri-ortho-cresyl phosphate (TOCP), a widely used plasticizer in industry, can cause female reproductive damage. Tea polyphenols (TPs) have multiple health effects via inhibiting oxidative stress. However, the reproductive protection of TPs in TOCP-induced female reproductive system damage is yet to be elucidated. In the study, TOCP inhibited cell viability and induced autophagy of mouse ovarian granulosa cells; while TPs could rescue the inhibition of viability and induction of autophagy. 3-MA, an autophagy inhibitor, could also rescue the inhibition of cell viability. These results indicated that TPs played a protective role in TOCP-induced autophagy. Furthermore, TPs could inhibit the induction of oxidative stress of the cells by TOCP, which implying that TPs might alleviate TOCP-induced autophagy via inhibiting oxidative stress. Furthermore, TPs could rescue TOCP-induced autophagy and oxidative stress in the mouse ovarian tissues. Taken together, these results indicated that TPs could protect TOCP-induced ovarian damage via inhibiting oxidative stress.
Collapse
Affiliation(s)
- Si Yang
- Department of Physiology, Medical College of Nanchang University, Nanchang, China
- Jiangxi Provincial Key Laboratory of Reproductive Physiology and Pathology, Nanchang, China
| | - Shuxin Shao
- Department of Physiology, Medical College of Nanchang University, Nanchang, China
- Nursing School of Gongqing Institute of Science and Technology, Gongqing, China
| | - Boshu Huang
- School of Public Health, Nanchang University, Nanchang, China
| | - Dan Yang
- Department of Physiology, Medical College of Nanchang University, Nanchang, China
| | - Lin Zeng
- Department of Physiology, Medical College of Nanchang University, Nanchang, China
| | - Yu Gan
- Department of Physiology, Medical College of Nanchang University, Nanchang, China
| | - Dingxin Long
- School of Public Health, University of South China, Hengyang, China
| | - Jiaxiang Chen
- Department of Physiology, Medical College of Nanchang University, Nanchang, China
- Jiangxi Provincial Key Laboratory of Reproductive Physiology and Pathology, Nanchang, China
| | - Jinglei Wang
- Department of Physiology, Medical College of Nanchang University, Nanchang, China
- Jiangxi Provincial Key Laboratory of Reproductive Physiology and Pathology, Nanchang, China
| |
Collapse
|
30
|
PENG Y, WANG Q, SHI J, CHEN Y, ZHANG X. Optimization and release evaluation for tea polyphenols and chitosan composite films with regulation of glycerol and Tween. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.34718] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Yong PENG
- Shandong Agricultural University, China; Key Laboratory of Food Processing Technology and Quality Control, China; Grain Process Technology and Engineering Technology Center, China
| | - Qingguo WANG
- Shandong Agricultural University, China; Key Laboratory of Food Processing Technology and Quality Control, China
| | - Jingying SHI
- Shandong Agricultural University, China; Key Laboratory of Food Processing Technology and Quality Control, China
| | - Yilun CHEN
- Shandong Agricultural University, China; Key Laboratory of Food Processing Technology and Quality Control, China
| | - Xiaoyan ZHANG
- Shandong Agricultural University, China; Key Laboratory of Food Processing Technology and Quality Control, China
| |
Collapse
|
31
|
Shi M, Ying D, Hlaing MM, Ye J, Sanguansri L, Augustin MA. Oxidative stability of spray dried matcha-tuna oil powders. Food Res Int 2020; 132:109050. [PMID: 32331678 DOI: 10.1016/j.foodres.2020.109050] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 01/10/2020] [Accepted: 01/31/2020] [Indexed: 12/25/2022]
Abstract
Matcha-tuna oil and matcha-maltodextrin-tuna oil emulsions (25% oil, dry basis), formulated to have protein: carbohydrate ratios of 1:1.1, 1:2, 1:3 and 1:4, were spray dried. Confocal laser scanning microscopy showed effective emulsification of oil in all emulsions. All powders had low surface fat (2.9-4.2%). The addition of maltodextrin enhanced the bulk density and flowability of powders. Water sorption isotherms indicated that addition of maltodextrin increased water uptake of powders. The oxidative stability of the powders under accelerated conditions in an Oxipres® was highest for the matcha-tuna oil powder. Increasing amounts of added maltodextrin decreased oxidative stability. A comparison of levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in neat oil and tuna oil powders over 12 weeks at 40 °C, demonstrated that % remaining EPA and DHA were higher for all spray dried powders compared to neat oil. There was a significant correlation (p < 0.01) between the amount of the loss of tea catechins and % remaining EPA and DHA after 12 weeks at 40 °C, suggesting that the catechins had a major role in protecting the tuna oil against oxidation. This study has demonstrated the potential of using a whole biomass (matcha) as the single encapsulant for protection and delivery of omega-3 oils.
Collapse
Affiliation(s)
- Meng Shi
- Zhejiang University Tea Research Institute, Hangzhou 310058, China
| | - DanYang Ying
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia
| | - Mya Myintzu Hlaing
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia
| | - JianHui Ye
- Zhejiang University Tea Research Institute, Hangzhou 310058, China
| | - Luz Sanguansri
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia
| | - Mary Ann Augustin
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
| |
Collapse
|
32
|
Shang X, Zhou Z, Jiang S, Guo H, Lu Y. Interrelationship between myoglobin oxidation and lipid oxidation during the processing of Cantonese sausage with d-sodium erythorbate. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1022-1029. [PMID: 31646643 DOI: 10.1002/jsfa.10105] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2019] [Revised: 10/14/2019] [Accepted: 10/15/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Pork is used as raw material to produce Cantonese sausage, and 0.5 or 1 g kg-1 of d-sodium erythorbate is added to the pork meat. In this study the myoglobin oxidation rate, relative metmyoglobin content, heme iron content, redness, pH, free radical content and thiobarbituric acid reactive substance (TBARS) value were measured at different processing times and different content of d-sodium erythorbate. RESULTS It was found that d-sodium erythorbate significantly reduced the free radical content and myoglobin and lipid oxidation rates and increased heme iron levels. When d-sodium erythorbate was added to the sausage, the absorption peak of myoglobin porphyrin shifted left, migrating from 414 to 405 nm. At 72 h, with an increase in the d-sodium erythorbate content, a significant negative correlation was identified between heme iron and the degree of redness (P < 0.01). CONCLUSION During sausage processing, there are strong correlations among TBARS values, free radical content, metmyoglobin levels, heme iron levels, a* and pH at the same d-sodium erythorbate level. At the same processing time, adding d-sodium erythorbate can slow the rate of myoglobin and lipid oxidation and prevent the discoloration of sausage. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Xiaolan Shang
- College of Life Science, Langfang Normal University, Langfang, P. R. China
- Hebei Key Laboratory of Animal Diversity, Langfang, P. R. China
| | - Zhiguo Zhou
- College of Life Science, Langfang Normal University, Langfang, P. R. China
| | - Shuhui Jiang
- College of Life Science, Langfang Normal University, Langfang, P. R. China
| | - Hongzhen Guo
- College of Life Science, Langfang Normal University, Langfang, P. R. China
| | - Yanxia Lu
- College of Life Science, Langfang Normal University, Langfang, P. R. China
| |
Collapse
|
33
|
Zhang T, Wang T, Liu R, Chang M, Jin Q, Wang X. Chemical characterization of fourteen kinds of novel edible oils: A comparative study using chemometrics. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108725] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
34
|
Identification and quantification of synergetic antioxidants and their application in sunflower oil. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108726] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
35
|
Lu T, Shen Y, Wang J, Xie H, Wang Y, Zhao Q, Zhou D, Shahidi F. Improving oxidative stability of flaxseed oil with a mixture of antioxidants. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14355] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ting Lu
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
| | - Yan Shen
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
| | - Jing‐Han Wang
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
| | - Hong‐Kai Xie
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Yong‐Fu Wang
- Qingdao Seawit Life Science Co., LTD Qingdao PR China
| | - Qi Zhao
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Da‐Yong Zhou
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Fereidoon Shahidi
- Department of Biochemistry Memorial University of Newfoundland St. John's NL Canada
| |
Collapse
|
36
|
Lourenço SC, Moldão-Martins M, Alves VD. Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications. Molecules 2019; 24:E4132. [PMID: 31731614 PMCID: PMC6891691 DOI: 10.3390/molecules24224132] [Citation(s) in RCA: 375] [Impact Index Per Article: 75.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 11/11/2019] [Accepted: 11/12/2019] [Indexed: 02/07/2023] Open
Abstract
In recent years, great interest has been focused on using natural antioxidants in food products, due to studies indicating possible adverse effects that may be related to the consumption of synthetic antioxidants. A variety of plant materials are known to be natural sources of antioxidants, such as herbs, spices, seeds, fruits and vegetables. The interest in these natural components is not only due to their biological value, but also to their economic impact, as most of them may be extracted from food by-products and under-exploited plant species. This article provides an overview of current knowledge on natural antioxidants: their sources, extraction methods and stabilization processes. In addition, recent studies on their applications in the food industry are also addressed; namely, as preservatives in different food products and in active films for packaging purposes and edible coatings.
Collapse
Affiliation(s)
| | | | - Vítor D. Alves
- LEAF, Linking, Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (S.C.L.); (M.M.-M.)
| |
Collapse
|
37
|
Mukai K, Nagai K, Ouchi A, Suzuki T, Izumisawa K, Nagaoka S. Finding of remarkable synergistic effect on the aroxyl‐radical‐scavenging rates under the coexistence of α‐tocopherol and catechins. INT J CHEM KINET 2019. [DOI: 10.1002/kin.21284] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Kazuo Mukai
- Department of Chemistry, Faculty of ScienceEhime University Matsuyama Japan
| | - Kanae Nagai
- Department of Chemistry, Faculty of ScienceEhime University Matsuyama Japan
| | - Aya Ouchi
- Department of Chemistry, Faculty of ScienceEhime University Matsuyama Japan
| | - Tomomi Suzuki
- Product Development Department, Consumer hhc Business DivisionEisai Company, Ltd. Tokyo Japan
| | - Katsuhiro Izumisawa
- Product Development Department, Consumer hhc Business DivisionEisai Company, Ltd. Tokyo Japan
| | - Shin‐Ichi Nagaoka
- Department of Chemistry, Faculty of ScienceEhime University Matsuyama Japan
| |
Collapse
|
38
|
Ye L, Pham‐Mondala A, Li J, Joseph P, Nahas R, Michel‐Salaun F. Using Confocal Microscopy to Estimate the Distribution of Natural Antioxidants in Poultry Meal and Extruded Kibbles. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800374] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Liyun Ye
- Diana Pet Food5300 Hwy 25 NHodgesSC29653USA
| | | | - Jian Li
- Kalsec Inc.3713 W Main StKalamazooMI49006USA
| | | | - Roger Nahas
- Kalsec Inc.3713 W Main StKalamazooMI49006USA
| | | |
Collapse
|
39
|
|
40
|
Ghorbani Gorji S, Calingacion M, Smyth HE, Fitzgerald M. Effect of natural antioxidants on lipid oxidation in mayonnaise compared with BHA, the industry standard. Metabolomics 2019; 15:106. [PMID: 31346792 DOI: 10.1007/s11306-019-1568-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Accepted: 07/19/2019] [Indexed: 12/13/2022]
Abstract
INTRODUCTION Mayonnaise is an oil in water emulsion (O/W) consisting 70-80% oil. Lipid oxidation is a major cause of quality deterioration in mayonnaise. The effectiveness of antioxidants in a hetrophasic systems is highly dependent on their polarity and partitioning properties. OBJECTIVES The aim of the present study was to determine the effect of a hydrophilic [green tea extract (GTE)] and a lipophilic [tocopherol mixture (TOC)] and BHA on lipid oxidation in mayonnaise during 60 days of storage at 38 °C and to examine the interactions between GTE and TOC, to determine possible synergistic or antagonistic effects in antioxidant activity. METHODS The oxidative stability was studied by measuring hydroperoxides, volatile organic compounds (VOCs) and colour of mayonnaise during storage. Comprehensive analysis of VOCs was done by static headspace extraction and separation by two-dimensional gas chromatography time of flight mass spectrometry. Sensory analysis was also carried out to study the effect of storage time and antioxidant type on sensory properties of mayonnaise and to investigate the predictive ability of volatile compounds for sensory terms. RESULTS AND CONCLUSION Addition of GTE (500 ppm) and TOC (500 ppm) increased the formation of hydroperoxides and certain VOCs. The combination of GTE with TOC improved the antioxidant efficacy compared to the individual extracts. However, sensory evaluation demonstrated that GTE promoted the development of unpleasant fishy and rancid aroma. The volatile compound methional, was significantly and positively correlated with fishy and rancid flavour. Regarding colour analysis, GTE showed the highest increase in darkening and browning during storage.
Collapse
Affiliation(s)
- Sara Ghorbani Gorji
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, 4072, Australia.
| | - Mariafe Calingacion
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, 4072, Australia
| | - Heather E Smyth
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, Brisbane, QLD, 4108, Australia
| | - Melissa Fitzgerald
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, 4072, Australia
| |
Collapse
|
41
|
Zhao B, Lan T, Li H, He Y, Wu D, Chen Z. Antioxidation activity of
Moringa oleifera
Lam. leaves extract on soybean oil during both storage and thermal treatment. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13975] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Beibei Zhao
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Tao Lan
- Food and Agriculture Standardization Institute China National Institute of Standardization Beijing China
| | - Hua Li
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Yaqiang He
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Di Wu
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Zhicheng Chen
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| |
Collapse
|
42
|
Kozłowska M, Żbikowska A, Szpicer A, Półtorak A. Oxidative stability of lipid fractions of sponge-fat cakes after green tea extracts application. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2628-2638. [PMID: 31168145 PMCID: PMC6525686 DOI: 10.1007/s13197-019-03750-5] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 03/19/2019] [Accepted: 03/26/2019] [Indexed: 11/28/2022]
Abstract
Oxidative stability of lipid fractions extracted from sponge-fat cakes enriched with green tea extracts and synthetic antioxidant (BHA) directly after baking and after 28 days of storage was investigated. This was achieved by the determination of peroxide (PV), p-anisidine (p-AnV) and acid values (AV), and using Rancimat test or differential scanning calorimetry method, respectively. The results showed that the lipid fractions extracted from sponge-fat cakes containing the addition of BHA (0.02%) and green tea extract at concentrations of 1% exhibited a greater resistance to oxidation than those from cakes without additives. AV values were the lowest for lipids extracted from sponge-fat cakes enriched with 1% green tea extract up to the end of storage. The incorporation of BHA and green tea extract (1%) into cakes caused a gradual increase of PV and p-AnV values during 21 days of sample storage. The values of these parameters increased significantly for samples without any additives, especially in regard to PV. What is more, thermal analysis showed that samples enriched with 1% green tea extract and with BHA were characterized by higher onset temperature (tON), activation energy, and induction time (τ) than samples without any additives, especially during 21 days of storage. The increase of green tea extract concentration to 1% in cookies reduced L* (from 63.85 to 51.15) and b* (from 34.64 to 29.11) values, while a* value showed an increase from 8.43 to 11.17.
Collapse
Affiliation(s)
- Mariola Kozłowska
- Department of Chemistry, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C St., 02-776 Warsaw, Poland
| | - Anna Żbikowska
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C St., 02-776 Warsaw, Poland
| | - Arkadiusz Szpicer
- Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C St., 02-776 Warsaw, Poland
| | - Andrzej Półtorak
- Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C St., 02-776 Warsaw, Poland
| |
Collapse
|
43
|
Wang Q, Decker EA, Rao J, Chen B. A combination of monoacylglycerol crystalline network and hydrophilic antioxidants synergistically enhances the oxidative stability of gelled algae oil. Food Funct 2019; 10:315-324. [PMID: 30574982 DOI: 10.1039/c8fo00997j] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In this study, base algae oil was gelled through the formation of a crystal network using food-grade monoacylglycerol (MAG). The impact of the MAG concentration (5, 10, 20 wt%) and water content (0, 5 wt%) on the physical properties and oxidative stability of the gelled algae oil was systematically investigated. The antioxidative activity of 300 μM hydrophilic antioxidant, i.e., ascorbic acid and green tea extract, on the oxidative stability of the gelled algae oil by 20 wt% of MAG was also examined. The results obtained clearly showed that the melting temperature, melting of entropy, and complex modulus of the algae oil increased with increasing the MAG concentration. The addition of 5 wt% water could negatively affect the strength of the MAG crystal network, while a physically stable gel system could only be formed with 20 wt% MAG. The stronger crystal network formed by 20 wt% MAG retarded the lipid oxidation of algae oil due to the creation of a physical barrier to restrain the attack from oxygen. The addition of green tea extract could further synergize with the MAG crystalline network by forming a thermodynamic barrier to effectively quench the radicals, thus prolonging the oxidative stability of algae oil 4-fold longer than that of the base algae oil.
Collapse
Affiliation(s)
- Qiang Wang
- Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China
| | | | | | | |
Collapse
|
44
|
Jackson V, Penumetcha M. Dietary oxidised lipids, health consequences and novel food technologies that thwart food lipid oxidation: an update. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14058] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Victoria Jackson
- University of Central Missouri 108 W South St Warrensburg MO 64093 USA
| | - Meera Penumetcha
- University of Central Missouri 108 W South St Warrensburg MO 64093 USA
| |
Collapse
|
45
|
He Q, Gong B, He J, Yang X, Xiao K, Zhu L. A novel superchilling storage - ice glazing (SS-IG) approach using biopolymer-based composite hydrogel to delay microbiological spoilage and organic oxidation of preserved tilapia. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5045-5051. [PMID: 29603240 DOI: 10.1002/jsfa.9040] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2017] [Revised: 03/23/2018] [Accepted: 03/26/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Most aquatic products are highly susceptible to deterioration and microbial spoilage during storage. Cold storage is a frequently used method to preserve them. However, products preserved by traditional frozen method are prone to suffer damage. This can significantly impair the quality of the products. To solve the problem, this work established a novel superchilling storage-ice glazing (SS-IG) approach using chitosan-catechin composite material. It can maximize the postmortem quality of preserved products during storage, avoiding damage. RESULTS During storage at -1.5 ± 0.2 °C for 25 days, the SS-IG approach using 5 g L-1 chitosan and 1∼3 g L-1 catechin as IG layers can effectively enhance the postmortem quality of preserved tilapia fillets. The sensory qualities of these fillets were effectively maintained. The microbial counts in these fillets were strongly suppressed. Oxidative rancidity in these fillets was observably inhibited. Less biogenic amine was produced in these fillets. CONCLUSION The results indicated that the SS-IG with chitosan-catechin composite-ice glazing layers can be effective in maintaining the postmortem quality of tilapia fillets. This will have a wide potential application. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Qi He
- Department of sugar engineering, College of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Bin Gong
- Department of sugar engineering, College of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Jiapeng He
- Department of sugar engineering, College of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xiaocui Yang
- Department of sugar engineering, College of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Kaijun Xiao
- Department of sugar engineering, College of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Liang Zhu
- Department of sugar engineering, College of Food Science and Engineering, South China University of Technology, Guangzhou, China
| |
Collapse
|
46
|
Daramola B. Preliminary investigation on antioxidant interactions between bioactive components of Solanum anguivi and Capsicum annuum. Journal of Food Science and Technology 2018; 55:3827-3832. [PMID: 30150843 DOI: 10.1007/s13197-018-3267-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/22/2018] [Accepted: 05/28/2018] [Indexed: 11/30/2022]
Abstract
Evaluation of antioxidative interaction between two fruits of contra-similar characteristics belonging to same botanical family Solanacea namely S. anguivi and Capsicum annuum was accomplished in this study. The relative reducing power (RRP) and radical scavenging activity (RSA) of the mixture (11:0, 10:1, 5:1, 2:1, 1:1, 1:2, 1:5,1:10, 0:11) with antioxidant interaction range of 0.6958-2.4244 and 0.724-1.648 was obtained for RRP and RSA respectively for acetone-hexane derived extract. Similarly antioxidant interaction range from 1.045-1.486 to 1.0969-1.3166 was obtained for RRP and RSA respectively for ethanolic extract samples.This study demonstrated enhanced activity of S. anguivi and C. annuum when used as a mixture in comparison to when used alone. These results suggested that application of S. anguivi and C. annuum as mixture decreased intensity of undesirable sensory properties of high intensity bitterness and hot pungency associated with S. anguivi and C. annuum respectively without the use of taste masking agents.
Collapse
Affiliation(s)
- B Daramola
- Department of Food Technology, Federal Polytechnic, PMB 5351, Ado-Ekiti, Ekiti State Nigeria
| |
Collapse
|
47
|
Çelik EE, Rubio JMA, Gökmen V. Behaviour of Trolox with macromolecule-bound antioxidants in aqueous medium: Inhibition of auto-regeneration mechanism. Food Chem 2018; 243:428-434. [PMID: 29146360 DOI: 10.1016/j.foodchem.2017.10.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2017] [Revised: 09/02/2017] [Accepted: 10/03/2017] [Indexed: 11/26/2022]
Abstract
This work aimed at investigating the behaviour of Trolox, vitamin E analogue, in presence of macromolecule-bound antioxidants in aqueous radical medium. Three main groups of macromolecule-bound antioxidants were assayed: dietary fiber (DF), protein and lipid-bound antioxidants, represented by whole wheat, soybean and olive oil products, respectively. Experimental studies were carried out in aqueous ABTS (2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)) radical medium. Trolox and macromolecule-bound antioxidants were added to radical separately and together in different concentrations. Antioxidant capacities were determined using QUENCHER procedure. pH of radical media was altered for DF and protein-bound antioxidant studies to examine its effect. Chemometric tools were used for experimental design and multivariate data analysis. Results revealed antagonistic interactions for Trolox with all macromolecule-bound antioxidants. The reason behind this antagonism was investigated through oxidation reactions of Trolox via mass spectrometry analysis. Consequently, a proof was obtained for inhibitory effect of bound-antioxidants on auto-regeneration reactions of Trolox.
Collapse
Affiliation(s)
- Ecem Evrim Çelik
- Food Quality and Safety (FoQuS) Research Group, Food Engineering Department, Hacettepe University, 06800 Beytepe, Ankara, Turkey; Chemometrics and Analytical Technology, Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
| | - Jose Manuel Amigo Rubio
- Chemometrics and Analytical Technology, Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark; Department of Fundamental Chemistry, Federal University of Pernambuco, Av. Prof. Moraes Rego, 1235 - Cidade Universitária, Recife, Brazil.
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Food Engineering Department, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
| |
Collapse
|
48
|
Bhatta S, Ratti C, Poubelle PE, Stevanovic T. Nutrients, Antioxidant Capacity and Safety of Hot Water Extract from Sugar Maple (Acer saccharum M.) and Red Maple (Acer rubrum L.) Bark. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2018; 73:25-33. [PMID: 29442262 DOI: 10.1007/s11130-018-0656-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Sugar maple (Acer saccharum M.) and red maple (Acer rubrum L.) barks were treated with hot water to extract nutrients in order to explore, for the first time, its potential as safe dietary antioxidants. The organic and inorganic nutrients of these extracts, as well as their safety on human PLB-985 cells differentiated into neutrophils-like cells, were determined. Proximate analysis showed that both bark extracts were low in moisture and fat. Sugar maple bark extract (SM-BX) showed crude protein and ash content higher than those found in red maple bark extract (RM-BX). In addition, SM-BX had total sugars higher than those evaluated in RM-BX, while complex sugars (oligo- and/or poly-saccharides) were similarly abundant in both bark extracts. Furthermore, SM-BX demonstrated a wide array of vital minerals (K, Ca, Mg, P, Na, Fe and Cu) in quantity larger than that evaluated in RM-BX, whereas RM-BX have Zn and Mn levels higher than those found in SM-BX. Phytochemical analyses showed that RM-BX exhibited total phenolic and flavonoid contents higher than those measured in SM-BX. Consequently, RM-BX presented an antioxidant activity higher than that of SM-BX: 2.85-fold ABTS radical cation scavenging capacity and 1.9-fold oxygen radical absorbance capacity. Finally, RM-BX and SM-BX were greatly safe since, at concentration up to 100 μg/ml, they did not modify the viability of neutrophils as determined by flow-cytometry assay using Annexin V-FITC/Propidum Iodide as markers. In conclusion, our in vitro studies indicate that both red and sugar maple bark extracts have a real potential as food additives.
Collapse
Affiliation(s)
- Sagar Bhatta
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec City, QC, Canada
- Renewable Materials Research Center (CRMR), Department of Wood Science and Forestry, Université Laval, Québec City, QC, Canada
| | - Cristina Ratti
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec City, QC, Canada
- Department of Soil and Agri-Food Engineering, Université Laval, Québec City, QC, Canada
| | - Patrice E Poubelle
- Research Center of Rheumatology and Immunology (CRRI), Department of Medicine, Université Laval, Québec City, QC, Canada
| | - Tatjana Stevanovic
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec City, QC, Canada.
- Renewable Materials Research Center (CRMR), Department of Wood Science and Forestry, Université Laval, Québec City, QC, Canada.
| |
Collapse
|
49
|
Zhang W, Zhang J, Ding D, Zhang L, Muehlmann LA, Deng SE, Wang X, Li W, Zhang W. Synthesis and antioxidant properties of Lycium barbarum polysaccharides capped selenium nanoparticles using tea extract. ARTIFICIAL CELLS NANOMEDICINE AND BIOTECHNOLOGY 2017; 46:1463-1470. [PMID: 28880681 DOI: 10.1080/21691401.2017.1373657] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Selenium nanoparticles (SeNPs) have attracted increasing interest over the last decades because of their activities on redox balance in human body. However, the SeNPs tend to aggregate into large clusters, resulting in lower bioactivity, bioavailability and biocompatibility. Surface-capping agents on SeNPs play crucial roles in its stabilization and biological activity. Here, a green synthesis method for the preparation of Lycium barbarum polysaccharides capped SeNPs using green tea extracts as reductants under mild conditions, at room temperature, is reported. The structure, size, morphology and thermal behaviour were analyzed by various characterization techniques. The functionalized nanoparticles demonstrated high antioxidant activity, including DPPH and ABTS free radical scavenging. Moreover, the SeNPs significantly protected the H2O2-induced PC-12 cell death. Taken together, these results evidence the possible application of these SeNPs as antioxidants food supplement or ingredient and neuroprotective agent.
Collapse
Affiliation(s)
- Wenjing Zhang
- a School of Pharmacy , Weifang Medical University , Weifang , PR China
| | - Juan Zhang
- b Faculty of Ceilandia , University of Brasilia , Brasilia , Brazil
| | - Dejun Ding
- a School of Pharmacy , Weifang Medical University , Weifang , PR China
| | - Liping Zhang
- a School of Pharmacy , Weifang Medical University , Weifang , PR China
| | | | - Shu-E Deng
- a School of Pharmacy , Weifang Medical University , Weifang , PR China
| | - Xuedong Wang
- a School of Pharmacy , Weifang Medical University , Weifang , PR China
| | - Wentong Li
- c Department of Pathology , Weifang Medical University , Weifang , PR China
| | - Weifen Zhang
- a School of Pharmacy , Weifang Medical University , Weifang , PR China.,d Department of Mechanical and Aerospace Engineering , The George Washington University, Science & Engineering Hall , Washington, DC , USA
| |
Collapse
|
50
|
Decker EA, McClements DJ, Bourlieu-Lacanal C, Durand E, Figueroa-Espinoza MC, Lecomte J, Villeneuve P. Hurdles in Predicting Antioxidant Efficacy in Oil-in-water emulsions. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.07.001] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|