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Dwivedi S, Singh V, Sharma K, Sliti A, Baunthiyal M, Shin JH. Significance of Soy-Based Fermented Food and Their Bioactive Compounds Against Obesity, Diabetes, and Cardiovascular Diseases. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024; 79:1-11. [PMID: 38117392 DOI: 10.1007/s11130-023-01130-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 12/04/2023] [Indexed: 12/21/2023]
Abstract
Soybean-based fermented foods are commonly consumed worldwide, especially in Asia. These fermented soy-products are prepared using various strains of Bacillus, Streptococcus, Lactobacillus, and Aspergillus. The microbial action during fermentation produces and increases the availability of various molecules of biological significance, such as isoflavones, bioactive peptides, and dietary fiber. These dietary bio active compounds are also found to be effective against the metabolic disorders such as obesity, diabetes, and cardiovascular diseases (CVD). In parallel, soy isoflavones such as genistein, genistin, and daidzin can also contribute to the anti-obesity and anti-diabetic mechanisms, by decreasing insulin resistance and oxidative stress. The said activities are known to lower the risk of CVD, by decreasing the fat accumulation and hyperlipidemia in the body. In addition, along with soy-isoflavones fermented soy foods such as Kinema, Tempeh, Douchi, Cheonggukjang/Chungkukjang, and Natto are also rich in dietary fiber (prebiotic) and known to be anti-dyslipidemia, improve lipolysis, and lowers lipid peroxidation, which further decreases the risk of CVD. Further, the fibrinolytic activity of nattokinase present in Natto soup also paves the foundation for the possible cardioprotective role of fermented soy products. Considering the immense beneficial effects of different fermented soy products, the present review contextualizes their significance with respect to their anti-obesity, anti-diabetic and cardioprotective roles.
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Affiliation(s)
- Sushmita Dwivedi
- Govind Ballabh Pant Institute of Engineering and Technology, Ghurdauri, Pauri, India
| | - Vineet Singh
- Kyungpook National University, Daegu, South Korea
| | - Kritika Sharma
- Govind Ballabh Pant Institute of Engineering and Technology, Ghurdauri, Pauri, India
| | - Amani Sliti
- Kyungpook National University, Daegu, South Korea
| | - Mamta Baunthiyal
- Govind Ballabh Pant Institute of Engineering and Technology, Ghurdauri, Pauri, India.
| | - Jae-Ho Shin
- Kyungpook National University, Daegu, South Korea.
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2
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Nguyen KA, Hennebelle M, van Duynhoven JPM, Dubbelboer A, Boerkamp VJP, Wierenga PA. Mechanistic kinetic modelling of lipid oxidation in vegetable oils to estimate shelf-life. Food Chem 2024; 433:137266. [PMID: 37666121 DOI: 10.1016/j.foodchem.2023.137266] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 07/15/2023] [Accepted: 08/22/2023] [Indexed: 09/06/2023]
Abstract
Estimating the shelf-life of vegetable oils is important to develop solutions to reduce spoilage by lipid oxidation. Typically, the shelf-life is predicted by detecting secondary oxidation markers in accelerated shelf-life tests, which are time-consuming. Existing numerical approaches using early primary oxidation products as predictive markers do not account for variations in fatty acid types, antioxidants, or storage conditions. A mechanistic kinetic model was developed incorporating these factors as a step towards shelf-life prediction for vegetable oils. Specific kinetic constants for the reactions of each unsaturated fatty acid type account for variations in fatty acid composition, and oxygen mass transfer accounts for variations in oxygen conditions. A second acceleration of lipid oxidation observed in long-term storage experiments was described by a multiplication factor for the kinetic constants related to oxidation products. Our model accurately extrapolates short-time experimental data to estimate long term formation of oxidation products under the same conditions.
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Affiliation(s)
- Khoa A Nguyen
- Wageningen University & Research, Laboratory of Food Chemistry, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Marie Hennebelle
- Wageningen University & Research, Laboratory of Food Chemistry, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - John P M van Duynhoven
- Unilever Food Innovation Centre, Bronland 14, 6708 WH Wageningen, The Netherlands; Wageningen University & Research, Laboratory of Biophysics, Stippeneng 4, 6708 WE Wageningen, The Netherlands
| | - Arend Dubbelboer
- Danone Nutricia Research, Uppsalalaan 12, 3584 CT Utrecht, The Netherlands
| | - Vincent J P Boerkamp
- Wageningen University & Research, Laboratory of Food Chemistry, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Peter A Wierenga
- Wageningen University & Research, Laboratory of Food Chemistry, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
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3
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Interfacial behavior and emulsion stability of lipid delivery system regulated by two-dimensional facial amphiphiles bile salts. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.119744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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4
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Carpenter J, Pinjari DV, Kumar Saharan V, Pandit AB. Critical Review on Hydrodynamic Cavitation as an Intensifying Homogenizing Technique for Oil-in-Water Emulsification: Theoretical Insight, Current Status, and Future Perspectives. Ind Eng Chem Res 2022. [DOI: 10.1021/acs.iecr.2c00754] [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]
Affiliation(s)
- Jitendra Carpenter
- Department of Chemical Engineering, Manipal Institute of Technology, Manipal Academy of Higher Education, Manipal 576104, Karnataka, India
- Department of Chemical Engineering, Institute of Chemical Technology, Matunga, Mumbai 400019, Maharashtra, India
| | - Dipak V. Pinjari
- Department of Fibers and Textile Processing Technology, Institute of Chemical Technology, Matunga, Mumbai 400019, Maharashtra, India
- Department of Polymer and Surface Engineering, Institute of Chemical Technology, Matunga, Mumbai 400019, Maharashtra, India
| | - Virendra Kumar Saharan
- Department of Chemical Engineering, Malaviya National Institute of Technology, JLN Marg, Jaipur 302017, Rajasthan, India
| | - Aniruddha B. Pandit
- Department of Chemical Engineering, Institute of Chemical Technology, Matunga, Mumbai 400019, Maharashtra, India
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5
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Wang S, Hu M, Zhao L, Liu Q, Cao R. Changes in lipid profiles and volatile compounds of shrimp (
Penaeus vannamei
) submitted to different cooking methods. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15747] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Shanyu Wang
- Yellow Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Qingdao 266071 China
| | - Mengyue Hu
- Yellow Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Qingdao 266071 China
- College of Food Science and Technology Ocean University of China Qingdao 266003 China
| | - Ling Zhao
- Yellow Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Qingdao 266071 China
| | - Qi Liu
- Yellow Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Qingdao 266071 China
| | - Rong Cao
- Yellow Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Qingdao 266071 China
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology Qingdao 266237 China
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6
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Effects of emulsifiers on the physicochemical stability of Oil-in-water Nanoemulsions: A critical review. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.117218] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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7
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Yang W, Hao X, Zhang X, Zhang G, Li X, Liu L, Sun Y, Pan Y. Identification of antioxidant peptides from cheddar cheese made with Lactobacillus helveticus. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110866] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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8
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Preparation and antioxidative stability of the potato protease inhibitors (PPIs) from potato starch waste-water. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109963] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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9
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Liu Y, Li J, Liu Y. Effects of epoxy stearic acid on lipid metabolism in HepG2 cells. J Food Sci 2020; 85:3644-3652. [PMID: 32885409 DOI: 10.1111/1750-3841.15405] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Revised: 06/29/2020] [Accepted: 07/10/2020] [Indexed: 01/09/2023]
Abstract
In the present study, effects of cis-9,10-epoxystearic acid (ESA) generated by the thermal oxidation of oleic acid on HepG2 cells, including intracellular lipid accumulation, fatty acid composition, and lipid metabolism, were investigated. Our results revealed that ESA increased the number and size of cellular lipid droplets. Intracellular triacylglycerol and total cholesterol content demonstrated that ESA induced lipid accumulation in HepG2 cells in a dose- and time-dependent manner. Results of fatty acid composition further indicated that ESA could lead to intracellular lipid accumulation. Our results also revealed that ESA may suppress the fatty acid oxidation in peroxisomes and mitochondria, including PPARα, Cpt1α, and Acox1, whereas the expression of genes involved in lipid synthesis, including Srebp-1c and Scd1, was enhanced. These findings provide critical information on the effects of ESA on HepG2 cells, particularly lipid accumulation and metabolism, which is important for evaluating the biosafety of the oxidative product of oleic acid. PRACTICAL APPLICATION: The administration of cis-9,10-epoxystearic acid to HepG2 cells could lead to disorder of lipid metabolism of cells by enhancing the intracellular lipid content, as well as suppressing the fatty acid oxidation in peroxisomes and mitochondria. These findings could provide information for the evaluation of the biosafety of the oxidative product of oleic acid.
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Affiliation(s)
- Ying Liu
- School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, People's Republic of China
| | - Jinwei Li
- School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, People's Republic of China
| | - Yuanfa Liu
- School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, People's Republic of China
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10
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Physical and chemical stability under environmental stress of microemulsions formulated with fish oil. Food Res Int 2019; 119:283-290. [DOI: 10.1016/j.foodres.2019.01.067] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2018] [Revised: 12/19/2018] [Accepted: 01/28/2019] [Indexed: 11/20/2022]
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11
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Trigui I, Zarai Z, Chevance S, Cheikh-Rouhou S, Attia H, Ayadi M. Physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion of purified proteins from black cumin seeds. Int J Biol Macromol 2019; 126:454-465. [DOI: 10.1016/j.ijbiomac.2018.12.198] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Revised: 12/13/2018] [Accepted: 12/21/2018] [Indexed: 12/29/2022]
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12
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Kak A, Bajaj PR, Bhunia K, Nitin N, Sablani SS. A Fluorescence-based Method for Estimation of Oxygen Barrier Properties of Microspheres. J Food Sci 2019; 84:532-539. [PMID: 30730581 DOI: 10.1111/1750-3841.14453] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Revised: 12/04/2018] [Accepted: 01/02/2019] [Indexed: 12/12/2022]
Abstract
In this study, we developed a fluorescence method to quantify oxygen barrier properties for wall materials used in microencapsulation of oxygen-sensitive compounds. We used a reversible, oxygen quenching dye, tris (4,7-diphenyl-1, 10-phenanthroline) ruthenium(II) dichloride complex, as a marker to monitor oxygen transport across spray-dried and freeze-dried Hi-cap100 and maltodextrin microspheres. We fit the rate of oxygen transport to Fick's second law and extrapolated an effective oxygen diffusion coefficient Deff. Results show that the Deff for spray-dried maltodextrin and Hi-cap100 formulations were in the range of 6.46 × 10-15 to 7.45 × 10-15 m2 /s and 16.0 × 10-15 to 22.4 × 10-15 m2 /s, respectively. Results also show an increasing trend in thiobarbituric acid reactive substances reaction rate constants, with an increasing Deff for each formulation. Additionally, freeze-dried maltodextrin formulations had significantly higher Deff (31.1 × 10-15 to 36.0 × 10-15 m2 /s) compared to spray-dried matrices due to a more porous morphology. This new method provides a framework for the in situ estimation of Deff for wall materials in microspheres. Potential applications include the design and selection of wall materials for maximum oxidative stability of encapsulated ingredients. PRACTICAL APPLICATION: Currently, the selection of wall materials used in microencapsulation of lipids takes a trial-and-error approach, which can be time consuming and prone to error. In this study, we developed a new methodology to directly assess the oxygen barrier properties of wall materials in microspheres. This method can be used by food scientists to screen wall materials in order to optimize the oxidative stability of encapsulated lipids.
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Affiliation(s)
- Atisheel Kak
- Dept. of Biological Systems Engineering, Washington State Univ., Pullman, WA, 99163, U.S.A
| | - Poonam R Bajaj
- Dept. of Biological Systems Engineering, Washington State Univ., Pullman, WA, 99163, U.S.A
| | - Kanishka Bhunia
- Dept. of Biological Systems Engineering, Washington State Univ., Pullman, WA, 99163, U.S.A.,Agricultural and Food Engineering Dept., Indian Inst. of Technology, Kharagpur, West Bengal, 721302, India
| | - Nitin Nitin
- Dept. of Food Science and Technology, Univ. of California-Davis, Davis, CA, 95616, U.S.A
| | - Shyam S Sablani
- Dept. of Biological Systems Engineering, Washington State Univ., Pullman, WA, 99163, U.S.A
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13
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Jayachandran M, Xu B. An insight into the health benefits of fermented soy products. Food Chem 2019; 271:362-371. [PMID: 30236688 DOI: 10.1016/j.foodchem.2018.07.158] [Citation(s) in RCA: 106] [Impact Index Per Article: 21.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2017] [Revised: 07/22/2018] [Accepted: 07/24/2018] [Indexed: 10/28/2022]
Abstract
The current review was aimed to summarize the nutritional values and various health benefits of fermented soy products. Several previous researches proved that soy products rich in protein can reduce the serum concentrations of total cholesterol, low-density lipoproteins (LDLs), and triglycerides if consumed instead of animal protein. Apart from these lipid-lowering effects, fermented soy products also proved to be effective in attenuating the effects of diabetes mellitus, blood pressure, cardiac disorders and cancer-related issues. The nutritional value of the fermented soy products gains much attention due to its increased levels compared to the non-fermented ones. The origin, compositions, nutritional values of different fermented soy products and health-promoting benefits of fermented soy products were systematically reviewed. Hence the in-depth analysis of the various research findings on fermented soy products, beneficial activities may help the future researchers to derive a conclusion on its beneficial effects on health.
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Affiliation(s)
- Muthukumaran Jayachandran
- Food Science and Technology Program, Beijing Normal University Hong Kong Baptist University United International College, China
| | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University Hong Kong Baptist University United International College, China.
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14
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Segovia FJ, Hidalgo GI, Villasante J, Ramis X, Almajano MP. Avocado Seed: A Comparative Study of Antioxidant Content and Capacity in Protecting Oil Models from Oxidation. Molecules 2018; 23:molecules23102421. [PMID: 30241408 PMCID: PMC6222478 DOI: 10.3390/molecules23102421] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 09/06/2018] [Accepted: 09/15/2018] [Indexed: 01/23/2023] Open
Abstract
Increasingly, consumers want products containing little or no synthetic compounds. Avocado seeds, which are a residue of the food industry, could be used to obtain extracts with high antioxidant power. In the present study, the most popular radical scavenging methods are presented, establishing a comparison between them, besides working with two different extractions: pure methanol and ethanol–water (50:50 v/v). The radical scavenging assay methods ORAC and ABTS were performed, as well as a novel method: the reaction to methoxy radical, as determined by electron paramagnetic resonance (EPR). Peroxide value and thiobarbituric acid reactive compounds (TBARs) were used to monitor the oxidation of avocado seed oil, as well as the power of the avocado seed extract (ASE) to delay oil oxidation by oxidation induction time (OIT) and measured by differential scanning calorimetry (DSC). Radical scavenging methods have values between 1310–263 µmol TE/g of mass dissolved for ORAC and ABTS, respectively. The individual contribution of each of the compounds present in the extract was analyzed. The sum of all of them contributed up to 84% of the total radical scavenging activity. The concentration of 0.75% ASE causes a delay in the oxidation that is close to 80%, as measured by OIT. This implies that avocado seed residue may have a use as a natural antioxidant source, providing added value to organic waste.
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Affiliation(s)
- Francisco J Segovia
- Chemical Engineering Department, Universitat Politècnica de Catalunya, Av. Diagonal 647, 08028 Barcelona, Spain.
| | - Gádor Indra Hidalgo
- Chemical Engineering Department, Universitat Politècnica de Catalunya, Av. Diagonal 647, 08028 Barcelona, Spain.
| | - Juliana Villasante
- Chemical Engineering Department, Universitat Politècnica de Catalunya, Av. Diagonal 647, 08028 Barcelona, Spain.
| | - Xavier Ramis
- Heat Engines Department, Universitat Politècnica de Catalunya, Av. Diagonal 647, 08028 Barcelona, Spain.
| | - María Pilar Almajano
- Chemical Engineering Department, Universitat Politècnica de Catalunya, Av. Diagonal 647, 08028 Barcelona, Spain.
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15
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Ouerfelli M, Bettaieb Ben Kâab L, Almajano MP. Radical Scavenging and Antioxidant Activity of Anthyllis Vulneraria Leaves and Flowers. Molecules 2018; 23:molecules23071657. [PMID: 29986488 PMCID: PMC6099831 DOI: 10.3390/molecules23071657] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2018] [Revised: 07/02/2018] [Accepted: 07/04/2018] [Indexed: 12/20/2022] Open
Abstract
The main targets of this work were to determine the phenolic content of Anthyllis vulneraria (A. vulneraria) leaves and flowers and to evaluate their antioxidant activity. Total polyphenols and flavonoid content (TPC and TFC, respectively) were determined. Antioxidant capacity was evaluated by the Ferric Reducing Antioxidant Power (FRAP), the Oxygen Radical Absorbance Capacity (ORAC), the Trolox Equivalent Antioxidant Capacity (TEAC) and the diphenyl picrylhydrazyl (DPPH) assays, and by the analysis of primary and secondary oxidation products in oil-in-water emulsions and in raw beef patties during storage. The results revealed that the flowers of the A. vulneraria contained the highest content of total polyphenols and flavonoids and extracts from these tissues exhibited the strongest antioxidant activity, as they were more effective at retarding lipid oxidation in oil-in-water emulsions and raw beef patties than extracts from the leaves which had a potent antioxidant effect only at the beginning of the oxidation process. The results of this study allowed us to obtain a deep knowledge about the properties of A. vulneraria and confirmed the possibility of using its biologically active extracts in the food, cosmetic and pharmaceutical industries.
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Affiliation(s)
- Manel Ouerfelli
- Research Unit "Nutrition et Métabolisme Azotés et Protéines de Stress" (UR/ES-13-29), Biology Department, Faculty of Sciences of Tunis (FST), University of Tunis El-Manar (UTM), University Campus of Tunis El-Manar, 2092 Tunis, Tunisia.
- Chemical Engineering Department (DEQ), School of Industrial Engineering of Barcelona (ETSEIB), Universitat Politècnica de Catalunya (UPC), Av, Diagonal 647, 08028 Barcelona, Spain.
| | - Leila Bettaieb Ben Kâab
- Research Unit "Nutrition et Métabolisme Azotés et Protéines de Stress" (UR/ES-13-29), Biology Department, Faculty of Sciences of Tunis (FST), University of Tunis El-Manar (UTM), University Campus of Tunis El-Manar, 2092 Tunis, Tunisia.
| | - María Pilar Almajano
- Chemical Engineering Department (DEQ), School of Industrial Engineering of Barcelona (ETSEIB), Universitat Politècnica de Catalunya (UPC), Av, Diagonal 647, 08028 Barcelona, Spain.
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Mirmiranpoor H, Hashemi P, Dehghani Firouzabadi F, Alishiri N, rahimzadeh M. Effect of Essential Unsaturated Fatty Acids on Structure and Function of Catalase at High Glucose Concentration. INTERNATIONAL JOURNAL OF ENTERIC PATHOGENS 2017. [DOI: 10.15171/ijep.2017.19] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
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17
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Etxabide A, Uranga J, Guerrero P, de la Caba K. Development of active gelatin films by means of valorisation of food processing waste: A review. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.08.021] [Citation(s) in RCA: 124] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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18
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Segovia Gómez F, Almajano Pablos MP. Pineapple Waste Extract for Preventing Oxidation in Model Food Systems. J Food Sci 2017; 81:C1622-8. [PMID: 27384012 DOI: 10.1111/1750-3841.13341] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2015] [Revised: 04/11/2016] [Accepted: 04/20/2016] [Indexed: 12/14/2022]
Abstract
Pineapple (Ananas comosus) is consumed in the form of chunks (canned), cubes, fruit salad, and also in juices, concentrates, and jams. In the processes to produce these products, the waste generated represents a high percentage of the total fruit. Some studies have shown that residues of certain fruits, such as pineapple, have the same antioxidant activity as the fruit pulp. So although these residues are discarded, they could be used as an alternative source of polyphenols, as natural antioxidants. This study is focused on the antioxidant activity of wastes obtained in the production of pineapple products and their application. The polyphenols' scavenging activity was determined by the oxygen radical antioxidant capacity assay. The antioxidant potential was determined in emulsions (o/w) and in muffins, where the primary oxidation products (by peroxide value, PV) and the secondary oxidation products (by thiobarbituric acid reactive substances) were analyzed. In addition the muffins were analyzed by means of a triangular sensory test. The PV method showed that pineapple waste extracts caused a reduction in oxidation products of 59% in emulsions and 91% in the muffins. The reduction in TBARs values for emulsions were 27% and for muffins were 51%. The triangular sensory test showed that the samples containing the extract were not distinguished from the control (α = 0.05).
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Affiliation(s)
- Francisco Segovia Gómez
- Chemical Engineering Dept, Univ. Politècnica de Catalunya, Avda, Diagonal, 647, Barcelona, 08028, Spain
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19
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Bhunia K, Ovissipour M, Rasco B, Tang J, Sablani SS. Oxidation-reduction potential and lipid oxidation in ready-to-eat blue mussels in red sauce: criteria for package design. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:324-332. [PMID: 27030106 DOI: 10.1002/jsfa.7738] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/04/2015] [Revised: 02/16/2016] [Accepted: 03/24/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Ready-to-eat in-package pasteurized blue mussels in red sauce requires refrigerated storage or in combination with an aerobic environment to prevent the growth of anaerobes. A low barrier packaging may create an aerobic environment; however, it causes lipid oxidation in mussels. Thus, evaluation of the oxidation-reduction potential (Eh) (aerobic/anaerobic nature of food) and lipid oxidation is essential. Three packaging materials with oxygen transmission rate (OTR) of 62 (F-62), 40 (F-40) and 3 (F-3) cm3 m-2 day-1 were selected for this study. Lipid oxidation was measured by color changes in thiobarbituric acid reactive substances (TBARS) at 532 nm (TBARS@532) and 450 nm (TBARS@450). RESULTS Significantly higher (P < 0.05) TBARS@532 was found in mussels packaged in higher OTR film. TBARS@450 in mussels packaged with F-62 and F-40 gradually increased during refrigerated storage (3.5 ± 0.5 °C), but remained constant after 20 days of storage for mussels packaged with F-3. The Eh of pasteurized sauce was not significantly affected (P > 0.05) by OTR and remained negative (< -80 mV) during storage. Negative Eh values can support the growth of anaerobes such as Clostridium botulinum. The headspace oxygen concentration was reduced by about 50% from its initial value during pasteurization, and then further declined during storage. The headspace oxygen concentration was higher in trays packaged with higher OTR film. CONCLUSION Mussels packed with high OTR film showed higher lipid oxidation, indicating that high barrier film is required for packaging of mussels. Pasteurized mussels must be kept in refrigerated storage to prevent growth of anaerobic proteolytic C. botulinum spores under temperature abuse. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Kanishka Bhunia
- Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA 99164-6120, USA
| | - Mahmoudreza Ovissipour
- School of Food Science, Washington State University, P.O. Box 6463760, Pullman, WA 99164-6376, USA
| | - Barbara Rasco
- School of Food Science, Washington State University, P.O. Box 6463760, Pullman, WA 99164-6376, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA 99164-6120, USA
| | - Shyam S Sablani
- Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA 99164-6120, USA
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20
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Controlled accelerated oxidation of oleic acid using a DBD plasma: Determination of volatile oxidation compounds. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.11.028] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Guo P, Qi Y, Zhu C, Wang Q. Purification and identification of antioxidant peptides from Chinese cherry (Prunus pseudocerasus Lindl.) seeds. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.09.003] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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Mathematical modeling of area under the curve assessment criteria to quantify the antioxidant and pro-oxidant capacity: Coffee extracts as a case study. Food Res Int 2014; 64:962-975. [PMID: 30011740 DOI: 10.1016/j.foodres.2014.05.048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2014] [Revised: 05/12/2014] [Accepted: 05/29/2014] [Indexed: 11/23/2022]
Abstract
The development of a convenient mathematical application for testing the antioxidant and pro-oxidant capacity is essential in order to investigate potential sources of new agents and processes. In this regard, authors use the standardized values of the area under the curve of a kinetic profile of a dose-response agent, as a way to bypass the complex process of analyzing the kinetic variations of agents. In general, linear approaches are used, but such patterns frequently lead to unreliable results and misinterpretations, making it extremely difficult to compare the results from different assays. In this work, we have demonstrated the non-linearity of the dose-response area under the curve assessment criteria by means of simulations. A simple non-linear dose-response model was developed to describe the accurate response. As a case study, experimental data of extracts of unroasted coffee beans from five different country-climate locations for the two most common coffee varieties (Robusta and Arabica) were obtained using the β-carotene and crocin bleaching in vitro assays. Their antioxidant capacity was analyzed in detail and compared with commercial standards. The results show that the antioxidant capacity was greater than some of the commercial standards in terms of its maximum capacity, while when the analyses are based on rate parameters, the coffee extracts show between 6 and 40 times lower values than the standard antioxidants. In addition, to illustrate the advantages of using the standardized area units and the mathematical model developed, other more complex scenarios were recreated. We believe that the model application developed provides a simple alternative to summarize meaningful parameters that characterize the response, facilitates rigorous comparisons among the effects of different compounds and experimental approaches and helps to comprehend multi-variable scenarios.
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Key Words
- (2R)-2,5,7,8-tetramethyl-2-[(4R,8R)-(4,8,12-trimethyltridecyl)]-6-chromanol (CID 14985)
- (5R)-[(1S)-1,2-dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-one (CID 54670067)
- 2,2′-Azobis(2-amidinopropane) dihydrochloride (CID 76344)
- 6-ethoxy-2,2,4-trimethyl-1,2-dihydroquinoline (CID 3293)
- 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (CID 40634)
- Antioxidant and pro-oxidant capacity
- Area under the curve
- Crocin (CID 5281233)
- Linoleic acid (CID 5280450)
- Mathematical modeling
- Unroasted coffee beans
- butyl-hydroxyanisole (CID 24667)
- butyl-hydroxytoluene (CID 15570435)
- propyl 3,4,5-trihydroxybenzoate (CID 4947)
- β-Carotene (CID 5280489)
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Prieto MA, Vázquez JA, Murado MA. A critical point: the problems associated with the variety of criteria to quantify the antioxidant capacity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:5472-5484. [PMID: 24834881 DOI: 10.1021/jf5005995] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The oxidant action implies interfering in an autocatalytic process, in which no less than five chemical species are present (oxygen, oxidizable substrate, radicals, antioxidants, and oxidation products); furthermore, reactions of first and second order can take place, and interactions can occur, at several levels of the process. The common and incorrect practice is to use the single-time dose-response of an established antioxidant as a calibration curve to compute the equivalent antioxidant capacity of a sample, which is only tested at one single time-dose, assuming too many false aspects as true. Its use is unreasonable, given the availability of computational applications and instrumental equipment that, combined, provide the adequate tools to work with different variables in nonlinear models. The evaluation of the dose-time dependency of the response of the β-carotene method as a case study, using the combination of strong quantification procedures and a high amount of results with lower experimental error (applying microplate readers), reveals the lack of meaning of single-time criteria. Also, it demonstrates that, in most of the reactions, the time-dependent response in the oxidation process is inherently nonlinear and should not be standardized at one single time, because it would lead to unreliable results, hiding the real aspects of the response. In food matrices, the application of single-time criteria causes deficiencies in the control of the antioxidant content. Therefore, it is logical that, in the past decade, researchers have claimed consensus to increase the determination and effectiveness of antioxidant responses.
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Affiliation(s)
- M A Prieto
- Group of Recycling and Valorization of Waste Materials (REVAL), Research Marine Institute (IIM-CSIC) , Vigo 36208, Spain
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Prieto M, Murado M, Vázquez J, Curran TP. Analytical criteria to quantify and compare the antioxidant and pro-oxidant capacity in competition assays: The bell protection function. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.12.037] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Segovia F, Lupo B, Peiró S, Gordon MH, Almajano MP. Extraction of Antioxidants from Borage (Borago officinalis L.) Leaves-Optimization by Response Surface Method and Application in Oil-in-Water Emulsions. Antioxidants (Basel) 2014; 3:339-57. [PMID: 26784875 PMCID: PMC4665488 DOI: 10.3390/antiox3020339] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2013] [Revised: 03/05/2014] [Accepted: 04/11/2014] [Indexed: 01/27/2023] Open
Abstract
Borage (Borago officinalis L.) is a typical Spanish plant. During processing, 60% are leaves. The aim of this work is to model and optimize the extraction of polyphenol from borage leaves using the response surface method (RSM) and to use this extract for application in emulsions. The responses were: total polyphenol content (TPC), antioxidant capacity by ORAC, and rosmarinic acid by HPLC. The ranges of the variables temperature, ethanol content and time were 50-90 °C, 0%-30%-60% ethanol (v/v), and 10-15 min. For ethanolic extraction, optimal conditions were at 75.9 °C, 52% ethanol and 14.8 min, yielding activity of 27.05 mg GAE/g DW TPC; 115.96 mg TE/g DW in ORAC and 11.02 mg/L rosmarinic acid. For water extraction, optimal activity was achieved with extraction at 98.3 °C and 22 min, with responses of 22.3 mg GAE/g DW TPC; 81.6 mg TE/g DW in ORAC and 3.9 mg/L rosmarinic acid. The significant variables were ethanol concentration and temperature. For emulsions, the peroxide value was inhibited by 60% for 3% extract concentration; and 80% with 3% extract concentration and 0.2% of BSA. The p-anisidine value between the control and the emulsion with 3% extract was reduced to 73.6% and with BSA 86.3%, and others concentrations had similar behavior.
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Affiliation(s)
- Francisco Segovia
- Department of Chemical Engineering, Technical University of Catalonia, Avda. Diagonal 647, Barcelona 08028, Spain.
- Department of Chemical Engineering, Antonio José de Sucre National Experimental Polytechnic University, Avenida Corpahuaico, Barquisimeto 3001, Venezuela.
| | - Bryshila Lupo
- Department of Agro-industrial Engineering, Lisandro Alvarado Central Western University, Avenida Florencio Jiménez, Km 1, Barquisimeto 3001, Venezuela.
| | - Sara Peiró
- Department of Chemical Engineering, Technical University of Catalonia, Avda. Diagonal 647, Barcelona 08028, Spain.
| | - Michael H Gordon
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights P.O. Box 226, Reading RG6 6AP, UK.
| | - María Pilar Almajano
- Department of Chemical Engineering, Technical University of Catalonia, Avda. Diagonal 647, Barcelona 08028, Spain.
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