Food-compatible method for the efficient extraction and stabilization of cranberry pomace polyphenols

Differences in P-Type and Type 1 Uropathogenic Escherichia coli Urinary Anti-Adhesion Activity of Cranberry Fruit Juice Dry Extract Product and D-Mannose Dietary Supplement

BACKGROUND

Urinary tract infection (UTI) prevention benefits of cranberry intake are clinically validated, especially for women and children. To ensure the benefits of cranberry dietary supplement products, the anti-adhesion activity (AAA) against uropathogenic bacteria is routinely used in in vitro bioassays to determine the activity in whole product formulations, isolated compounds, and ex vivo bioassays to assess urinary activity following intake. D-mannose is another dietary supplement taken for UTI prevention, based on the anti-adhesion mechanism.

OBJECTIVE

Compare the relative AAA of cranberry and D-mannose dietary supplements against the most important bacterial types contributing to the pathogenesis of UTI, and consider how certain components potentially induce in vivo activity.

METHODS

The current study used a crossover design to determine ex vivo AAA against both P- and Type 1-fimbriated uropathogenic Escherichia coli of either D-mannose or a cranberry fruit juice dry extract product containing 36 mg of soluble proanthocyanidins (PACs), using bioassays that measure urinary activity following consumption. AAA of extracted cranberry compound fractions and D-mannose were compared in vitro and potential induction mechanisms of urinary AAA explored.

RESULTS

The cranberry dietary supplement exhibited both P-type and Type 1 in vitro and ex vivo AAA, while D-mannose only prevented Type 1 adhesion. Cranberry also demonstrated more robust and consistent ex vivo urinary AAA than D-mannose over each 1-week study period at different urine collection time points. The means by which the compounds with in vitro activity in each supplement product could potentially induce the AAA in urines was discussed relative to the data.

CONCLUSIONS

Results of the current study provide consumers and healthcare professionals with additional details on the compounds and mechanisms involved in the positive, broad-spectrum AAA of cranberry against both E. coli bacterial types most important in UTIs and uncovers limitations on AAA and effectiveness of D-mannose compared to cranberry.

Extraction-depended and thermally-modulated physical and chemical properties of powders produced from cranberry pomace extracts

Recovering bioactives from botanical by-products in the form of powders has been attempted through a number of multidirectional approaches. Yet understanding the processing of such plant formulations requires dedicated research owing to the manifold factors shaping the quality of powders. Therefore, the study aimed at production of cranberry powders from pomace extracts and to evaluate how different solvent type, carriers and drying techniques modulate their physico-chemical properties. Freeze- and vacuum drying significantly differentiated samples in terms of physical properties, while the extraction solvent and carrier type had substantial impact on chemical ones. For carrier-added products pomace extraction with acidified 50% ethanol resulted in the highest content of identified phenolics in powders (up to 5.87 g · 100 g-1 dry matter), while 30% acetone in the lowest (on average, 3.94 g · 100 g-1 dry matter). Acetone extraction strengthened the formation of hydroxymethyl-L-furfural that was higher when compared to acidified 50% ethanol, while trace amounts were reported for non-acidified counterpart. Similar observation was made in the case of flavan-3-ols. Addition of carriers during powders production led to the lower hydroxymethyl-L-furfural formation even down to 74% with regard to carrier-free samples. The study confirmed feasibility of managing cranberry pomace into high-value powders in extraction-depended and thermally-modulated quality matter.

Polyphenol Profiling by LC QTOF/ESI-MS and Biological Activity of Purple Passion Fruit Epicarp Extract

A polyphenolic preparation in the form of the passion fruit epicarp extract was analyzed to identify and quantify the polyphenolic compounds using LC QTOF/ESI-MS and UPLC-PDA-FL. The analyzed parameters included antidiabetic activity (α-amylase, α-glucosidase, and pancreatic lipase), inhibitory activity toward cholinesterase (AChE, BuChE), anti-inflammatory activity (COX-1, COX-2, 15-LOX) and antioxidant activity based on ORAC and ABTS. The polyphenolic preparation of the passion fruit epicarp extract contained 51 polyphenolic compounds representing five groups-flavones (25 compounds; 52% of total polyphenolic), flavonols (8; 16%), flavan-3-ols (6; 7%), phenolic acids (4; 3%), and anthocyanins (7; 21%), with derivatives of luteolin (13 derivatives) and apigenin (8 derivatives) as dominant compounds. The preparation was characterized by an antioxidant activity of 160.7 (ORAC) and 1004.4 mmol Trolox/100 mL (ABTS+o). The inhibitory activity toward α-amylase, α-glucosidase, and pancreatic lipase reached IC50 of 7.99, 12.80, and 0.42, respectively. The inhibition of cholinesterases (IC50) was 18.29 for AChE and 14.22 for BuChE. Anti-inflammatory activity as IC50 was 6.0 for COX-1, 0.9 for COX-2, and 4.9 for 15-LOX. Food enriched with passion fruit epicarp extract has a potentially therapeutic effect.

Extraction of gymnemic acid from Gymnema inodorum (Lour.) Decne. leaves and production of dry powder extract using maltodextrin

The aim of the present study was to maximize the extraction of gymnemic acid (GA) from Phak Chiang Da (PCD) leaves, an indigenous medicinal plant used for diabetic treatment in Northern Thailand. The goal was to overcome the low concentration of GA in the leaves, which limits its applications among a larger population and develop a process to produce GA-enriched PCD extract powder. The solvent extraction method was employed to extract GA from PCD leaves. The effect of ethanol concentration and extraction temperature were investigated to determine the optimum extraction conditions. A process was developed to produce GA-enriched PCD extract powder, and its properties were characterized. In addition, color analysis (L*, a*, and b*) was performed to evaluate the overall appearance of the PCD extract powder. Antioxidant activity assay was conducted to assess the ability of the PCD extract powder to neutralize DPPH free radicals. The results showed that the concentration of 50% (v/v) ethanol at 70 °C for 2 h resulted in a higher GA concentration of 8307 mg/kg from dried PCD leaves. During the drying process, the use of maltodextrin at a concentration of 0.5% (w/v) was found to produce PCD extract powder with the maximum GA concentration. The color analysis revealed that the PCD extract powder had a dark greenish tint mixed with yellow. The antioxidant activity assay showed that 0.1 g of PCD extract powder was able to neutralize 75.8% of DPPH free radicals. The results concluded that PCD extract powder could potentially be used as a source of nutraceuticals or as a functional food ingredient. These findings suggest the potential value of GA-rich PCD extract powder in various applications in the pharmaceutical, nutraceutical, or food industries.

Valorization of Food Waste to Produce Value-Added Products Based on Its Bioactive Compounds

The rapid growth of the global population and changes in lifestyle have led to a significant increase in food waste from various industrial, agricultural, and household sources. Nearly one-third of the food produced annually is wasted, resulting in severe resource depletion. Food waste contains rich organic matter, which, if not managed properly, can pose a serious threat to the environment and human health, making the proper disposal of food waste an urgent global issue. However, various types of food waste, such as waste from fruit, vegetables, grains, and other food production and processing, contain important bioactive compounds, such as polyphenols, dietary fiber, proteins, lipids, vitamins, organic acids, and minerals, some of which are found in greater quantities in the discarded parts than in the parts accepted by the market. These bioactive compounds offer the potential to convert food waste into value-added products, and fields including nutritional foods, bioplastics, bioenergy, biosurfactants, biofertilizers, and single cell proteins have welcomed food waste as a novel source. This review reveals the latest insights into the various sources of food waste and the potential of utilizing bioactive compounds to convert it into value-added products, thus enhancing people’s confidence in better utilizing and managing food waste.

Marinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of resultant physicochemical and organoleptic attributes

Understanding the impact that combined action of marination and oven grill processes would have on such meat products as beef entrecôte is crucial from both consumer appeal and product development standpoints. Therefore, different marinated oven-grilled beef entrecôte meat specifically evaluating resultant physicochemical and organoleptic attributes were studied. The beef entrecôte meat was provided by a reputable local bovine farm/slaughter at Wroclaw, Poland. Physicochemical attributes involved antioxidant (2,2'-azinobis(3-ethylbenzothiaziline-6-sulfonate) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP)), (pH, thiobarbituric acid reactive substance (TBARS), cooking weight loss, L*a*b* color, and textural cutting force). Organoleptic attributes involved sensory (flavour, appearance, tenderness, taste) and texture (hardness, chewiness, gumminess, graininess, and greasiness) aspects. Different marination variants involved constituent 0.5%, 1%, and 1.5% quantities of cranberry pomace (CP), grape pomace (GP), and Baikal skullcap (BS), subsequently incorporated either African spice (AS) or industrial marinade/pickle (IM). Results showed pH, ABTS, DPPH, FRAP, TBARS, L*a*b* color, cooking weight loss, and textural cutting force, sensory and textural profile with varying range values. Concentration increases of either CP, GP, and or BS may not always go along with ABTS, DPPH, and FRAP values, given the observed decreasing or increasing fluctuations. As oven-grilling either increased or decreased the TBARS values alongside some color and textural cutting force trends, pH variations by difference seemed more apparent at samples involving GP, before CP, and then BS. The organoleptic attributes obtained differences and resemblances from both sensory and textural profile standpoints. Overall, oven-grilling promises to moderate both physicochemical and organoleptic range values of different marinated beef entrecôte meat samples in this study.

Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Oven-Grilled Chicken Breast Meat

The antioxidant, organoleptic, and physicochemical changes in different marinated oven-grilled chicken breast meat were investigated. Specifically, the chicken breast meat samples were procured from a local retailer in Wroclaw, Poland. The antioxidant aspects involved 2,2'-azinobis-(3-ethylbenzthiazolin-6-sulfonic acid) (ABTS), 1,1-diphenyl-2-pierylhydrazy (DPPH), and ferric-reducing antioxidant power (FRAP). The organoleptic aspects involved sensory and texture aspects. The physicochemical aspects involved the pH, thiobarbituric acid reactive substance (TBARS), cooking weight loss, L* a* b* color, and textural cutting force. Different marination variants comprised incremental 0.5, 1, and 1.5% concentrations of Baikal skullcap (BS), cranberry pomace (CP), and grape pomace (GP) that depicted antioxidants, and subsequently incorporated either African spice (AS) or an industrial marinade/pickle (IM). The oven grill facility was set at a temperature of 180 °C and a constant cooking time of 5 min. Results showed various antioxidant, organoleptic and physicochemical range values across the different marinated oven-grilled chicken breast meat samples, most of which appeared somewhat limited. Incorporating either AS or IM seemingly widens the ABTS and FRAP ranges, with much less for the DPPH. Moreover, with increasing CP, GP, and BS concentrations, fluctuations seemingly persist in pH, TBARS, cooking weight loss, L* a* b* color, and textural cutting force values even when either AS or IM was incorporated, despite resemblances in some organoleptic sensory and texture profiles. Overall, the oven-grilling approach promises to moderate the antioxidant, organoleptic, and physicochemical value ranges in the different marinated chicken breast meat samples in this study.

A New Strategy Based on LC-Q TRAP-MS for Determining the Distribution of Polyphenols in Different Apple Varieties

Apples are a rich source of polyphenols in the human diet. However, the distribution of polyphenols in different apple varieties and tissues is still largely unclear. In this study, a new liquid chromatography-tandem mass spectrometry (LC-MS/MS) strategy was developed to reveal the spatial distribution of polyphenols in different apple tissues and varieties. A method based on multiple reaction monitoring (MRM)-enhanced product ion (EPI) was established in the information-dependent acquisition (IDA) mode for pseudo-target screening of major apple polyphenols. A total of 39 apple polyphenolic metabolites were finally identified. Qualitative and quantitative results showed that the variety and content of polyphenols in apple peels were higher than those of other tissues. In apple roots, stems, and leaves, the highest polyphenol variety and content were found in wild species, followed by cultivars and elite varieties. Dihydrochalcone substances, one kind of major apple polyphenols, were more abundant in apple roots, stems, and leaves. This strategy can be applied as a model for other agricultural products, in addition to revealing the distribution of polyphenols in different tissues of apples, which provides a theoretical basis for the utilization of polyphenol resources and variety selection.

Boosting the Bioaccessibility of Dietary Bioactives by Delivery as Protein-Polyphenol Aggregate Particles

Protein-polyphenol aggregate particles concurrently fortify a functional food product with healthy dietary proteins and concentrated polyphenols. However, what impact does ingestion of aggregate particles have on ultimate health relevance of either the polyphenolic molecules in the matrix or the protein molecules? Because human health benefits are contingent on bioavailability after ingestion, the fate of these molecules during transit in the gastrointestinal tract (GIT) will dictate their utility as functional food ingredients. This brief review explores diverse applications of protein-polyphenol particles in the food industry and the bioaccessibility of both bioactive polyphenolic compounds and edible proteins. Evidence to date suggests that complexation of phytoactive polyphenolics effectively enhances their health-relevant impacts, specifically because the phytoactives are protected in the protein matrix during transit in the GIT, allowing intact, non-degraded molecules to reach the colon for catabolism at the gut microbiome level, a prerequisite to realize the health benefits of these active compounds.

Anthocyanins from Aristotelia chilensis Prevent Olanzapine-Induced Hepatic-Lipid Accumulation but Not Insulin Resistance in Skeletal Muscle Cells

Type 2 diabetes and obesity are major problems worldwide and dietary polyphenols have shown efficacy to ameliorate signs of these diseases. Anthocyanins from berries display potent antioxidants and protect against weight gain and insulin resistance in different models of diet-induced metabolic syndrome. Olanzapine is known to induce an accelerated form of metabolic syndrome. Due to the aforementioned, we evaluated whether delphinidin-3,5-O-diglucoside (DG) and delphinidin-3-O-sambubioside-5-O-glucoside (DS), two potent antidiabetic anthocyanins isolated from Aristotelia chilensis fruit, could prevent olanzapine-induced steatosis and insulin resistance in liver and skeletal muscle cells, respectively. HepG2 liver cells and L6 skeletal muscle cells were co-incubated with DG 50 μg/mL or DS 50 μg/mL plus olanzapine 50 μg/mL. Lipid accumulation was determined in HepG2 cells while the expression of p-Akt as a key regulator of the insulin-activated signaling pathways, mitochondrial function, and glucose uptake was assessed in L6 cells. DS and DG prevented olanzapine-induced lipid accumulation in liver cells. However, insulin signaling impairment induced by olanzapine in L6 cells was not rescued by DS and DG. Thus, anthocyanins modulate lipid metabolism, which is a relevant factor in hepatic tissue, but do not significantly influence skeletal muscle, where a potent antioxidant effect of olanzapine was found.

Safety of Cranberry: Evaluation of Evidence of Kidney Stone Formation and Botanical Drug-Interactions

Cranberry is a popular ingredient in dietary supplements in the U. S. and is commonly used for preventing urinary tract infections. Because of its popularity in dietary supplements, the U. S. Pharmacopeial Convention has developed quality standards for cranberry ingredients. The purpose of this review was to determine if there are safety issues that should preclude the admission of cranberry ingredients from the development of U. S. Pharmacopeial Convention quality standards. Based on the totality of the data, the U. S. Pharmacopeial Convention concluded that cranberry ingredients are not known to be associated with serious risks to human health when consumed properly in dietary supplements and therefore were admitted for standard development. Although published clinical and animal data indicated that cranberry is not associated with serious adverse effects, interactions with warfarin and kidney stone formation were identified as potential risks. Studies have reported contradictory data regarding the role of cranberry in kidney stone formation, with some reports suggesting cranberry is associated with a reduced risk of kidney stones. Interactions with warfarin were not associated with moderate intakes of cranberry juice (240 - 480 mL). Some reports suggested that the potential for warfarin interactions requires excessive intakes of cranberry juice (1 - 2 L/day) or cranberry extracts (3000 mg/day). Cases of warfarin interactions with cranberry have mostly involved patients with serious illnesses and/or individuals taking concomitant medications. Based on these findings, the U. S. Pharmacopeial Convention concluded that the use of cautionary labeling statements regarding interactions with warfarin or kidney stone formation is not necessary in the development of quality standards for cranberry ingredients.

Electrolysis soy protein isolate-based oleogels prepared with an emulsion-templated approach

This research focuses on the use of protein-polyphenol complex and protein-polyphenol: polysaccharide complexes to prepare oleogels through an emulsion-templated approach. Electrolysis soy protein isolate (ESPI) could be effectively adsorbed on the surface of a single-layer emulsion to increase the particle size. The order of the negative charges of the emulsion after adding polysaccharides was xanthan gum (XG)> pectin> carboxymethyl cellulose (CMC). Rheological behavior showed that the stability of the double-layer emulsions increased, and the viscoelasticity increased around one order of magnitude with the addition of polysaccharides. The oil binding capacity (OBC) of the oleogel prepared by adding polysaccharides increased to more than 97%. The peroxide value (PV) and anisidine value (AV) of XG oleogel were the minimum values in all samples. The AV and POV were within the regulatory limits of China after storage for 21 days. This provides a reference to design of ESPI-based oleogel for different applications.

Highly Active Cranberry's Polyphenolic Fraction: New Advances in Processing and Clinical Applications

Cranberry is a fruit originally from New England and currently growing throughout the east and northeast parts of the USA and Canada. The supplementation of cranberry extracts as nutraceuticals showed to contribute to the prevention of urinary tract infections, and most likely it may help to prevent cardiovascular and gastroenteric diseases, as highlighted by several clinical trials. However, aiming to validate the efficacy and safety of clinical applications as long-term randomized clinical trials (RCTs), further investigations of the mechanisms of action are required. In addition, a real challenge for next years is the standardization of cranberry’s polyphenolic fractions. In this context, the optimization of the extraction process and downstream processing represent a key point for a reliable active principle for the formulation of a food supplement. For this reason, new non-conventional extraction methods have been developed to improve the quality of the extracts and reduce the overall costs. The aim of this survey is to describe both technologies and processes for highly active cranberry extracts as well as the effects observed in clinical studies and the respective tolerability notes.

Pea protein isolate characteristics modulate functional properties of pea protein-cranberry polyphenol particles

Plant polyphenols have a natural binding affinity for proteins, and their interaction can be exploited to form diverse aggregate particles. Protein-polyphenol particles utilized as food ingredients allow consumers to incorporate more health-benefiting plant bioactives into their diets. The functional properties of the protein-polyphenol particles can be influenced by many factors, including complexation conditions and starting material properties. Here, cranberry polyphenols extracted from pomace were complexed with nine pea protein isolate starting materials with different physical (particle size and protein content) and chemical (hydrolyzed and oxidized) properties to investigate the impact of protein characteristics on particle functionality. Chemical differences between proteins affected polyphenol binding; oxidized protein isolate (specifically, VegOtein N) bound 12%-27% more polyphenols than other isolates. Polyphenol binding to proteins decreased digestion rates in vitro, averaging 25% slower gastric (pepsin) digestion and a 35% slower intestinal (pancreatin) digestion. Physical differences in protein starting materials affected digestibility; isolate with the largest particle size (specifically, Nutralys F85G) produced particles with the lowest digestion rate. Solubility was impacted by both the process of forming particles and by polyphenol binding; control particles were 56% less soluble, and protein-polyphenol particles up to 75% less soluble, than unmodified proteins. The solubility of unmodified protein isolate starting materials varied widely according to the manufacturing process, but, after complexation, protein-polyphenol particles produced from all protein sources exhibited a similar depressed level of solubility. The desired functional properties of the protein-polyphenol particle food ingredients will be considerably influenced by the properties of the protein isolate starting material.

Effect of Two Combined Functional Additives on Yoghurt Properties

The aim of the research was the analysis of yoghurts enriched with blue honeysuckle berries dry polyphenolic extract and new preparation of resistant starch. The additives were introduced individually at concentration 0.1% (w/v) and in mixture at final concentration of 0.1 and 0.2% of both components. Yogurt microflora, pH, and its physicochemical and antioxidant properties were examined over 14 days of storage under refrigerated conditions. Studies showed that both substances can be successfully used in yoghurt production. Yoghurt microflora es. S. thermophilus and Lb. delbrueckii subsp. bulgaricus counts appeared to be higher in samples supplemented with these additives comparing to control yoghurt by 3-8%. More stimulating effect on their growth, especially on S. thermophilus, revealed resistant starch. Addition of this polysaccharide improved also the rheological properties of yogurts, which showed higher viscosity than samples produced without it. Addition of honeysuckle berries preparation significantly influenced the yogurts' color, giving them deep purple color, and their antioxidant potential. During storage, contents of anthocyanin and iridoid compounds were decreasing, but antioxidant activity in the products remained stable.

Differences in Urinary Bacterial Anti-Adhesion Activity after Intake of Cranberry Dietary Supplements with Soluble versus Insoluble Proanthocyanidins

A number of clinical trials support the use of standardized cranberry supplement products for prevention of urinary tract infections; however, products that are not well-characterized for sufficient levels of bioactive components may contribute to negative clinical outcomes. Cranberry supplements for consumer use are not regulated and can be formulated different ways using cranberry juice, pomace or various combinations. This can lead to consumer confusion regarding effectiveness of individual products. The current study compared two commercial supplement products, one made from cranberry juice extract and the other from a blend of whole cranberry. The influence of formulation and proanthocyanidin (PAC) solubility on in vitro and ex vivo P-fimbriated Escherichia coli bacterial anti-adhesion activity (AAA) was determined. Both supplement products as well as whole, frozen cranberries were chromatographically separated into crude polyphenolic, sugar and acid fractions. In vitro AAA testing of all fractions confirmed that only those containing soluble PACs elicited activity. The cranberry juice extract product had higher soluble PAC content than the whole cranberry blended product, which contained mainly insoluble PACs. The influence of soluble and insoluble PAC levels in each product on the urinary (ex vivo) AAA was determined following ingestion. The juice extract product was associated with significantly higher urinary AAA than that of the whole berry blended product when consumed once daily over the 1-week intervention period.

Enhanced stability of berry pomace polyphenols delivered in protein-polyphenol aggregate particles to an in vitro gastrointestinal digestion model

Stability of protein-polyphenol aggregate particles, created by complexing polyphenols from blueberry and muscadine grape pomaces with a rice-pea protein isolate blend, was evaluated in an in vitro gastrointestinal model. Recovery index (RI; % total phenolics present post-digestion) was 69% and 62% from blueberry and muscadine grape protein-polyphenol particles, compared to 23% and 31% for the respective pomace extracts. Anthocyanins RI was 52% and 42% from particles (6% and 13% from pomace extracts), and proanthocyanidins RI was 77% and 73% from particles (25% and 14% from pomace extracts), from blueberry and grape, respectively. Protein-polyphenol particle digests retained 1.5 to 2-fold higher antioxidant capacity and suppressed the expression of pro-inflammatory cytokines, iNOS, IL6, and IL1β, compared to unmodified extract digests, which only suppressed IL6. Protein-polyphenol particles as a delivery vehicle in foods may confer better stability during gastrointestinal transit, allow protected polyphenols to reach the gut microbiota, and preserve polyphenol bioactivity.

Oligosaccharides and Complex Carbohydrates: A New Paradigm for Cranberry Bioactivity

Cranberry is a well-known functional food, but the compounds directly responsible for many of its reported health benefits remain unidentified. Complex carbohydrates, specifically xyloglucan and pectic oligosaccharides, are the newest recognized class of biologically active compounds identified in cranberry materials. Cranberry oligosaccharides have shown similar biological properties as other dietary oligosaccharides, including effects on bacterial adhesion, biofilm formation, and microbial growth. Immunomodulatory and anti-inflammatory activity has also been observed. Oligosaccharides may therefore be significant contributors to many of the health benefits associated with cranberry products. Soluble oligosaccharides are present at relatively high concentrations (~20% w/w or greater) in many cranberry materials, and yet their possible contributions to biological activity have remained unrecognized. This is partly due to the inherent difficulty of detecting these compounds without intentionally seeking them. Inconsistencies in product descriptions and terminology have led to additional confusion regarding cranberry product composition and the possible presence of oligosaccharides. This review will present our current understanding of cranberry oligosaccharides and will discuss their occurrence, structures, ADME, biological properties, and possible prebiotic effects for both gut and urinary tract microbiota. Our hope is that future investigators will consider these compounds as possible significant contributors to the observed biological effects of cranberry.

Application of 1 H-NMR-based metabolomics to the analysis of cranberry (Vaccinium macrocarpon) supplements

INTRODUCTION

Commercial cranberry supplements provide a low-sugar alternative to juices and sweetened fruit consumed for health benefits, but their phytochemical composition and associated biological activity varies depending on the source material and post-harvest processing. Proton nuclear magnetic resonance (¹ H-NMR) is a rapid and environmentally friendly method of generating metabolic profiles of plant materials that may be used to authenticate cranberry products.

OBJECTIVE

The ¹ H NMR-based chemometrics were used to characterise variations in metabolic profiles of cranberry supplements in comparison to a whole cranberry powder reference standard.

MATERIALS AND METHODS

The secondary metabolite profiles of nine commercial cranberry supplements were compared to a whole cranberry powder reference standard, using ¹ H-NMR with Bruker AssureNMR software and principal component analysis (PCA). Content of selected triterpenoids and organic acids was determined by quantitative NMR. Total proanthocyanidins and anthocyanins were determined by established methods.

RESULTS

PCA of ¹ H-NMR spectra showed overlap between the cranberry standard and three supplements, but most products varied substantially in metabolic profile. Metabolites contributing to the observed variance include citric acid and cranberry peel constituents ursolic acid, oleanolic acid and hyperoside. Ursolic, oleanolic, citric, quinic and malic acids were readily determined by quantitative ¹ H-NMR in the whole cranberry standard, but were below detection limits in many supplements. Proanthocyanidin and flavonoid content in several products was minimal or below detection limits.

CONCLUSION

The ¹ H-NMR chemometrics found significant variation in composition of characteristic cranberry metabolites among commercial preparations, reinforcing the need for reliable industry standards.

Stability of pomegranate peel polyphenols encapsulated in orange juice industry by-product and their incorporation in cookies

Orange juice by-products are proposed as a "green" wall material for the encapsulation of pomegranate peel extract. Stability of crude and encapsulated peel extract was studied under accelerated storage conditions, in terms of phenolic content, antiradical activity, and color. The obtained extracts were used as biofunctional components in cookies, at a phenolics concentration of 5000 ppm. Their effects on phenolics content, antioxidant activity, color, and sensory attributes during baking and storage were examined. It was observed that a large amount of phenolic compounds was degraded during baking even if they were coated. However, encapsulation had a significant effect (p < 0.05) on the retention and the activities of phenolic compounds as compared to non encapsulated. Moreover, the results showed that the extracts could be incorporated in cookies without negatively affecting sensory quality.

Bioactive Edible Films Based on Arrowroot Starch Incorporated with Cranberry Powder: Microstructure, Thermal Properties, Ascorbic Acid Content and Sensory Analysis

The growing global awareness about environmental preservation has stimulated the search for alternatives to replace conventional plastics made from fossil sources. One of the advantages is using polymers from renewable sources, such as starch and gelatin, which, in addition to being biodegradable, may also be edible. The incorporation of cranberry into a polymeric matrix can transfer bioactive composite films, colour and flavour to the film, which are characteristic of this fruit, expanding its application to fruit stripes or colourful coatings for specific foods. In this context, the aim of this work was to evaluate the influence of the incorporation of 0, 5, 15, 25, 35, 45 and 55% (solids mass/biopolymer mass) cranberry powder on the microstructure, thermal properties, ascorbic acid content and sensory analysis of gelatin and arrowroot starch films obtained by casting. Scanning electron microscopy (SEM) images showed that the incorporation of cranberry made the film surface rough and irregular. All films presented an X-ray diffraction pattern typical of a semicrystalline material. The glass transition temperature (T_g) decreased when increasing the concentration of cranberry in films. All films with cranberry presented high ascorbic acid content and were well accepted by the tasters when sensory analysis was performed.

Blueberry polyphenol-protein food ingredients: The impact of spray drying on the in vitro antioxidant activity, anti-inflammatory markers, glucose metabolism and fibroblast migration

Wild blueberry pomace extract complexed with wheat or chickpea flour or soy protein isolate produced spray dried and freeze-dried polyphenol-protein particles. To evaluate the impact of spray drying on the biological activity of these food ingredients in vitro antioxidant and anti-inflammatory activities, regulation of glucose metabolism and ability to stimulate fibroblast migration were tested. Extracts from polyphenol-protein particles significantly decreased reactive oxygen species (ROS) production and down-regulated the gene expression of inflammation markers (COX-2 and IL-1β). Milder suppression of nitric oxide production and inducible nitric oxide synthase (iNOS) gene expression was evident. The extracts significantly inhibited phosphoenolpyruvate carboxykinase (PEPCK) and accelerated fibroblast cell migration up to 3-fold after 24 h. Complexed polyphenols retained their structural integrity and bioactive potency for both lyophilized and spray dried treatments. The data suggests that spray drying is a convenient and cost-effective technique to produce blueberry-polyphenol food ingredients with preserved phytochemicals with biological activities.

Effects of thermal sterilization on soy protein isolate/polyphenol complexes: Aspects of structure, in vitro digestibility and antioxidant activity

The main purpose of this work was to investigate the influence of typical thermal sterilization approaches (pasteurization, high-temperature sterilization) on the structure, in vitro digestibility, and antioxidant activity of soy protein isolate (SPI)/black soybean seed coat extract (BE) complexes at pH 7.0. The results of zeta potential and particle size demonstrated that the addition of BE was contributed to inhibit protein thermal aggregation. Heat sterilization resulted in protein unfolding revealed by UV-Vis, circular dichroism, and fluorescence spectroscopy analysis. The increase of BE led to the reduction of fluorescence intensity and surface hydrophobicity of SPI. Moreover, the formation of SPI/BE complexes inhibited protein digestion in vitro, while thermal sterilization promoted protein digestion. The SPI/BE complexes showed a strong radical scavenging ability both before and after thermal treatment.

Polyphenol-enriched berry extracts naturally modulate reactive proteins in model foods

Healthy foods like polyphenol-rich berries and high quality edible proteins are in demand in today's functional food marketplace, but it can be difficult to formulate convenient food products with physiologically-relevant amounts of these ingredients and still maintain product quality. In part, this is because proteins can interact with other food ingredients and precipitate destabilizing events, which can disrupt food structure and diminish shelf life. Proteins in foods can also interact with human receptors to provoke adverse consequences such as allergies. When proteins and polyphenols were pre-aggregated into stable colloidal particles prior to use as ingredients, highly palatable food formulations (with reduced astringency of polyphenols) could be prepared, and the overall structural properties of food formulations were significantly improved. All of the nutritive and phytoactive benefits of the proteins and concentrated polyphenols remained highly bioavailable, but the protein molecules in the particle matrix did not self-aggregate into networks or react with other food ingredients. Both the drainage half-life (a marker of structural stability) and the yield stress (resistance to flow) of model foams made with the protein-polyphenol particles were increased in a dose-dependent manner. Of high significance in this complexation process, the reactive allergenic epitopes of certain proteins were effectively blunted by binding with polyphenols, attenuating the allergenicity of the food proteins. Porcine macrophages produced TNF-α proinflammatory cytokine when provoked with whey protein, but, this response was blocked completely when the cells were stimulated with particles that complexed whey protein with cinnamon-derived polyphenols. Cytokine and chemokine production characteristic of allergic reactions were blocked by the polyphenols, allowing for the potential creation of hypoallergenic protein-berry polyphenol enriched foods.

Encapsulation of Beetroot Pomace Extract: RSM Optimization, Storage and Gastrointestinal Stability

One of the great problems in food production are surplus by-products, usually utilized for feeding animals and for preparation of dietary fibre or biofuel. These products represent potential sources of bioactive antioxidants and colour-giving compounds which could be used in the pharmaceutical industry and as food additives. In the present study beetroot pomace extract was encapsulated in soy protein by a freeze drying method. Process parameters (core: wall ratio, extract concentration and mixing time) were optimized using response surface methodology (RSM) in order to obtain the optimum encapsulate (OE) with the highest polyphenol encapsulation efficiency (EE) and radical scavenging activity on DPPH radicals (SA). Using the calculated optimum conditions, the EE (86.14%) and SA (1668.37 μmol Trolox equivalents/100 g) of OE did not differ significantly (p < 0.05) from the predicted ones. The contents of total polyphenols (326.51 mg GAE/100 g), flavonoids (10.23 mg RE/100 g), and betalains (60.52 mg betanin/100 g and 61.33 mg vulgaxanthin-I/100 g), individual content of phenolic compounds and betalains by HPLC, and the ability to reduce Fe(3+) ions, i.e., reducing power (394.95 μmol Trolox equivalents/100 g) of OE were determined as well. During three months of storage at room temperature, polyphenol retention was much higher (76.67%) than for betalain pigments, betacyanins (17.77%) and betaxanthins (17.72%). In vitro digestion and release of phenolics from OE showed higher release rate in simulated intestinal fluid than in gastric fluid. These results suggest encapsulation as a contemporary method for valorisation of sensitive bioactive compounds from food industry by-products.

Reduction of apoptosis by proanthocyanidin-induced autophagy in the human gastric cancer cell line MGC-803

Proanthocyanidins are flavonoids that are widely present in the skin and seeds of various plants, with the highest content in grape seeds. Many experiments have shown that proanthocyanidins have antitumor activity both in vivo and in vitro. Autophagy and apoptosis of tumor cells induced by drugs are two of the major causes of tumor cell death. However, reports on the effect of autophagy induced by drugs in tumor cells are not consistent and suggest that autophagy can have synergistic or antagonistic effects with apoptosis. This research was aimed at investigating whether proanthocyanidins induced autophagy and apoptosis in human gastric cancer cell line MGC-803 cells and to identify the mechanism of proanthocyanidins action to further determine the effect of proanthocyanidins-induced autophagy on apoptosis. MTT assay was used to examine the proanthocyanidin cytotoxicity against human gastric cancer cell line MGC-803. Transmission electron microscopy and monodansylcadaverine (MDC) staining were used to detect autophagy. Annexin V APC/7-AAD double staining and Hoechst 33342/propidium iodide (PI) double staining were used to explore apoptosis. Western blotting was used to determine expression of proteins related to autophagy and apoptosis. Real-time quantitative PCR technology was used to determine the mRNA level of Beclin1 and BCL-2. The results showed that proanthocyanidins exhibit a significant inhibitory effect on the human gastric cancer cell line MGC-803 proliferation in vitro and simultaneously activate autophagy and apoptosis to promote cell death. Furthermore, when proanthocyanidin-induced autophagy is inhibited, apoptosis increases significantly, proanthocyanidins can be used together with autophagy inhibitors to enhance cytotoxicity.

New functionally-enhanced soy proteins as food ingredients with anti-viral activity

Respiratory viruses are a major public health problem because of their prevalence and high morbidity rate leading to considerable social and economic implications. Cranberry has therapeutic potential attributed to a comprehensive list of phytochemicals including anthocyanins, flavonols, and unique A-type proanthocyanidins. Soy flavonoids, including isoflavones, have demonstrated anti-viral effects in vitro and in vivo. Recently, it was demonstrated that edible proteins can efficiently sorb and concentrate cranberry polyphenols, including anthocyanins and proanthocyanins, providing greatly stabilized matrices suitable for food products. The combination of cranberry and soy phytoactives may be an effective dietary anti-viral resource. Anti-viral properties of both cranberry juice-enriched and cranberry pomace polyphenol-enriched soy protein isolate (CB-SPI and CBP-SPI) were tested against influenza viruses (H7N1, H5N3, H3N2), Newcastle disease virus and Sendai virus in vitro and in ovo. In our experiments, preincubation with CB-SPI or CBP-SPI resulted in inhibition of virus adsorption to chicken red blood cells and reduction in virus nucleic acid content up to 16-fold, however, CB-SPI and CBP-SPI did not affect hemagglutination. Additionally, CB-SPI and CBP-SPI inhibited viral replication and infectivity more effectively than the commercially available anti-viral drug Amizon. Results suggest CB-SPI and CBP-SPI may have preventative and therapeutic potential against viral infections that cause diseases of the respiratory and gastro-intestinal tract.

Metabolic syndrome and obesity among users of second generation antipsychotics: A global challenge for modern psychopharmacology

Second generation antipsychotics (SGAs), such as clozapine, olanzapine, risperidone and quetiapine, are among the most effective therapies to stabilize symptoms schizophrenia (SZ) spectrum disorders. In fact, clozapine, olanzapine and risperidone have improved the quality of life of billions SZ patients worldwide. Based on the broad spectrum of efficacy and low risk of extrapyramidal symptoms displayed by SGAs, some regulatory agencies approved the use of SGAs in non-schizophrenic adults, children and adolescents suffering from a range of neuropsychiatric disorders. However, increasing number of reports have shown that SGAs are strongly associated with accelerated weight gain, insulin resistance, diabetes, dyslipidemia, and increased cardiovascular risk. These metabolic alterations can develop in as short as six months after the initiation of pharmacotherapy, which is now a controversial fact in public disclosure. Although the percentage of schizophrenic patients, the main target group of SGAs, is estimated in only 1% of the population, during the past ten years there was an exponential increase in the number of SGAs users, including millions of non-SZ patients. The scientific bases of SGAs metabolic side effects are not yet elucidated, but the evidence shows that the activation of transcriptional factor SRBP1c, the D1/D2 dopamine, GABA2 and 5HT neurotransmitions are implicated in the SGAs cardiovascular toxicity. Polypharmacological interventions are either non- or modestly effective in maintaining low cardiovascular risk in SGAs users. In this review we critically discuss the clinical and molecular evidence on metabolic alterations induced by SGAs, the evidence on the efficacy of classical antidiabetic drugs and the emerging concept of antidiabetic polyphenols as potential coadjutants in SGA-induced metabolic disorders.

Artemisia dracunculus L. polyphenols complexed to soy protein show enhanced bioavailability and hypoglycemic activity in C57BL/6 mice

OBJECTIVE

Scientifically validated food-based interventions are a practical means of addressing the epidemic of metabolic syndrome. An ethanolic extract of Artemisia dracunculus L. (PMI-5011) containing bioactive polyphenols, such as 2', 4'-dihydroxy-4-methoxydihydrochalcone (DMC-2), improved insulin resistance in vitro and in vivo. Plant polyphenols are concentrated and stabilized when complexed to protein-rich matrices, such as soy protein isolate (SPI), which act as effective food-based delivery vehicles. The aim of this study was to compare the bioaccessibility, bioavailability, and efficacy of polyphenols extracted from A. dracunculus and delivered as PMI-5011 (ethanolic extract alone), formulated with the non-food excipient Gelucire(®), (5011- Gelucire), or sorbed to SPI (5011-Nutrasorb(®)).

METHODS

PMI-5011, 5011-Gelucire or 5011-Nutrasorb each containing 162 μg of DMC-2 was delivered to the TNO intestinal model-1 of the human upper gastrointestinal tract to compare the effect of delivery vehicle on DMC-2 bioaccessibility. C57BL6/J mice were orally administered 5011-Nutrasorb or PMI-5011 to compare effects of polyphenol-protein complexation on acute hypoglycemic activity and bioavailability of DMC-2 in serum.

RESULTS

At 500 mg/kg, 5011-Nutrasorb and PMI-5011 had similar hypoglycemic activity in a high-fat diet-induced diabetes mouse model despite the fact that 5011-Nutrasorb delivered 15 times less DMC-2 (40 versus 600 μg/kg). This can be partially explained by eight times greater DMC-2 absorption into serum from 5011-Nutrasorb than from PMI-5011. TNO intestinal model-1 experiments confirmed higher total bioaccessibility of DMC-2 in vitro when delivered in 5011-Nutrasorb (50.2%) or Gelucire-5011 (44.4%) compared with PMI-5011 (27.1%; P = 0.08).

CONCLUSION

Complexation with soy protein makes antidiabetic A. dracunculus polyphenols more bioavailable and bioaccessible.

Profile and antioxidant activity of phenolic extracts from 10 crabapples (Malus wild species)

Phenolic products are highly demanded by the food and cosmetics industries and consumers due to their high antioxidant activities. To evaluate the potential of crabapples (Malus wild species) in preparing phenolic extracts, fruits of 10 crabapples grown in China were separately extracted with 80% (v/v) ethanol and ethyl acetate and the phenolic profiles, polyphenol (PC) and flavonoid contents (FC), and antioxidant activities of the extracts were analyzed. Chlorogenic acid, (-)-epicatechin, rutin, hyperin, and phlorizin appeared as the major phenolic compounds in all phenolic extracts. Ethanol extracts had PC of 302.83-1265.94 mg GAE/100g and FC of 352.45-2351.74 mg RE/100g, being 4.17 and 4.49 times those obtained in ethyl acetate extracts and much higher than those previously reported in apples. Malus wild species appeared as rich sources of phenolic compounds with high antioxidant activity, especially when high chlorogenic acid and rutin contents are emphasized.