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Zhang Y, Jin T, Ryu GH. Physicochemical and antioxidant properties of extruded Rhodiola as affected by twin-screw extrusion. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2174699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
Affiliation(s)
- Yu Zhang
- Department of Food Science and Technology, Kongju National University, Yesan, South Korea
| | - Tie Jin
- Department of Food Science and Engineering, Yanbian University, Yanbian, China
| | - Gi-Hyung Ryu
- Department of Food Science and Technology, Kongju National University, Yesan, South Korea
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Shita AD, Dharmayanti AW, Meilawaty Z, Lestari M, Mazaya IM. Increasing fibroblasts and gingival collagen density in periodontitis rats by using cassava leaf extract. J Taibah Univ Med Sci 2023; 18:1321-1328. [PMID: 37293131 PMCID: PMC10245324 DOI: 10.1016/j.jtumed.2023.05.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 03/18/2023] [Accepted: 05/08/2023] [Indexed: 06/10/2023] Open
Abstract
Objectives Porphyromonas gingivalis, as the main etiology of periodontitis, causes inflammation in the periodontal tissue, which triggers the immune response, fibroblast decline, and collagen destruction, generating attachment loss. Fibroblasts and collagen perform a fundamental role in the repair process of periodontal tissue. This study examined the potential of cassava leaf extract in increasing the quantity of fibroblasts and collagen density in the gingiva of rats with periodontitis. Methods A posttest-only control group was used in this study. The experiment involved 24 male Wistar rats divided into four different groups: control group, group induced by P. gingivalis and given aquadest, group induced by P. gingivalis and given metronidazole, and group induced by P. gingivalis and given cassava leaf extract. Gingival tissue was taken after euthanasia, after which histological preparations were made, and fibroblasts and collagen were observed. Results One-way analysis of variance revealed that the collagen density and fibroblasts quantity showed a notable difference between each group (p < 0.05), and interestingly, there was no significant difference between metronidazole and cassava leaf extract in the least significant difference test results (p > 0.05). Conclusion Cassava leaf extract has the potential to increase fibroblast quantity and collagen density in the gingiva of periodontitis rat models.
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Affiliation(s)
- Amandia D.P. Shita
- Department of Biomedical Sciences, Faculty of Dentistry, University of Jember, Jember, Indonesia
| | - Agustin W.S. Dharmayanti
- Department of Biomedical Sciences, Faculty of Dentistry, University of Jember, Jember, Indonesia
| | - Zahara Meilawaty
- Department of Biomedical Sciences, Faculty of Dentistry, University of Jember, Jember, Indonesia
| | - Maria Lestari
- Department of Biomedical Sciences, Faculty of Dentistry, University of Jember, Jember, Indonesia
| | - Izzan M.A. Mazaya
- Department of Biomedical Sciences, Faculty of Dentistry, University of Jember, Jember, Indonesia
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Richard-Dazeur C, Jacolot P, Niquet-Léridon C, Goethals L, Barbezier N, Anton PM. HPLC-DAD optimization of quantification of vescalagin, gallic and ellagic acid in chestnut tannins. Heliyon 2023; 9:e18993. [PMID: 37636425 PMCID: PMC10447984 DOI: 10.1016/j.heliyon.2023.e18993] [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: 06/29/2023] [Revised: 08/02/2023] [Accepted: 08/04/2023] [Indexed: 08/29/2023] Open
Abstract
The quantification of hydrolysable polyphenols such as gallic, ellagic acid and vescalagin by HPLC-DAD is classically run after methanol extraction as a reference solvent. Water extraction is usually discarded because of a lower obtention of total polyphenol content compared to methanol extraction. In our study, methanol was compared to water extraction in both the total polyphenol content method and the HPLC-DAD analysis. Total polyphenol content in water extraction was lower than in methanol extraction, but water extraction gave better results on HPLC-DAD. In conclusion, total polyphenol content cannot be used as reference to choose the solvent of extraction to quantify some polyphenols by HPLC-DAD because of the specific properties of each polyphenol. Indeed, recovery results obtained on hydrolysable polyphenols with water extraction were better and with a lower variability than following methanol extraction.
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Affiliation(s)
| | - Philippe Jacolot
- Institut Polytechnique UniLaSalle, Université d’Artois, ULR 7519, Beauvais, France
| | | | - Luc Goethals
- Sanluc International nv, Langerbruggekaai 1, 9000, Gent, Belgium
| | - Nicolas Barbezier
- Institut Polytechnique UniLaSalle, Université d’Artois, ULR 7519, Beauvais, France
| | - Pauline M. Anton
- Institut Polytechnique UniLaSalle, Université d’Artois, ULR 7519, Beauvais, France
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Carpentieri S, Larrea-Wachtendorff D, Donsì F, Ferrari G. Functionalization of pasta through the incorporation of bioactive compounds from agri-food by-products: Fundamentals, opportunities, and drawbacks. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Hajji W, Rekik C, Besombes C, Bellagha S, Allaf K. Optimisation of Instant Controlled Pressure Drop (DIC)-assisted dehydrofreezing using Response Surface Methodology towards better bioactive compounds retention of quince fruit. ACTA ALIMENTARIA 2022. [DOI: 10.1556/066.2021.00087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Abstract
Pre-drying prior to freezing may reduce several freezing drawbacks. Nevertheless, drying may cause nutritional quality losses. Instant Controlled Pressure Drop process has been proposed to intensify pre-drying process. This research is dedicated to study the evolution of the main bioactive compounds (total phenolics, flavonoid, and tannins contents) of quince dehydrofrozen fruits. Fresh samples were subjected to air drying at 40 °C and 3 m s−1 air velocity down to a final water content of 0.3 g g−1 db. Pre-dried samples were Instant Controlled Pressure Drop (DIC) treated under different conditions, i.e. saturated steam pressure (P) and treatment time (t), following a 2-factor/5-level Experimental Design. Treated fruits were frozen at –30 °C then were thawed at 20 °C in order to study the impacts of DIC on phenolic compounds. Response Surface Methodology (RSM) confirmed that pressure was the most influencing parameter in terms of polyphenol, flavonoid, and tannins contents. Finally, DIC pre-treatment allowed the improvement of phenolic content retention compared to untreated DIC samples.
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Affiliation(s)
- W. Hajji
- Research Unit PATIO (UR17AGR01), Promoting Tunisian Natural and Agri-Food Heritage Through Innovation, National Institute of Agronomy of Tunisia, University of Carthage, 43, Avenue Charles Nicolle, 1082, Tunis Mahrajène, Tunis
- Laboratory of Engineering Science for Environment (LaSIE), University of La Rochelle, 7356 UMR CNRS, Avenue Michel Crepeau, 17042, La Rochelle Cedex 01, France
| | - C. Rekik
- Research Unit PATIO (UR17AGR01), Promoting Tunisian Natural and Agri-Food Heritage Through Innovation, National Institute of Agronomy of Tunisia, University of Carthage, 43, Avenue Charles Nicolle, 1082, Tunis Mahrajène, Tunis
- Laboratory of Engineering Science for Environment (LaSIE), University of La Rochelle, 7356 UMR CNRS, Avenue Michel Crepeau, 17042, La Rochelle Cedex 01, France
| | - C. Besombes
- Laboratory of Engineering Science for Environment (LaSIE), University of La Rochelle, 7356 UMR CNRS, Avenue Michel Crepeau, 17042, La Rochelle Cedex 01, France
| | - S. Bellagha
- Research Unit PATIO (UR17AGR01), Promoting Tunisian Natural and Agri-Food Heritage Through Innovation, National Institute of Agronomy of Tunisia, University of Carthage, 43, Avenue Charles Nicolle, 1082, Tunis Mahrajène, Tunis
| | - K. Allaf
- Laboratory of Engineering Science for Environment (LaSIE), University of La Rochelle, 7356 UMR CNRS, Avenue Michel Crepeau, 17042, La Rochelle Cedex 01, France
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Extrudate snacks from rice flour and oyster mushroom powder: Physico-chemical and functional properties characterization and storability evaluation. J INDIAN CHEM SOC 2021. [DOI: 10.1016/j.jics.2021.100160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Properties of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition. Processes (Basel) 2021. [DOI: 10.3390/pr9081367] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
The objective of this research was to investigate the potentiality of carrot powder (CP) utilization at levels 4, 6, or 8% as ingredient of corn snacks and evaluation of the extrusion influence on functionally important ingredients such as carotenoids (color), polyphenols, fiber, fat, and antioxidant activity. The influence of ascorbic acid (AA) as an external source at levels 0.5 and 1% on this particular extrusion was also investigated. A single-screw extruder at two temperature regimes (135/170/170 °C (E1) and 100/150/150 °C (E2)) carried out extrusion. The E1 temperature regime acted favorably on total polyphenol content and crude fiber, but fat preferred the E2 regime. Extrusion, especially the E1 temperature regime, increased the extractability of carotenoids. Ascorbic acid degraded during extrusion, but it still provided protection to carotenoids and color attributes of extrudates. Snacks with increased nutritional and functional value due to carrot powder addition were successfully produced, which is a starting point for production of a new type of extruded snacks.
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Evaluation of the Phenolic Profile of Castanea sativa Mill. By-Products and Their Antioxidant and Antimicrobial Activity against Multiresistant Bacteria. Antioxidants (Basel) 2020; 9:antiox9010087. [PMID: 31968590 PMCID: PMC7022504 DOI: 10.3390/antiox9010087] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2019] [Revised: 01/10/2020] [Accepted: 01/15/2020] [Indexed: 12/14/2022] Open
Abstract
The chestnut industry generates a large amount of by-products. These agro-industrial wastes have been described as potential sources of phenolic compounds with high bioactive potential. Therefore, we aimed to extract the phenolic compounds from chestnut by-products and assess their antioxidant potential and evaluate their antimicrobial activity against multidrug resistant bacteria. The individual phenolic compounds in the ethanolic extracts of chestnut shell, inner shell, bur, and leaves were characterized by HPLC-DAD/electrospray ionization (ESI)-MS. The antioxidant properties were determined by DPPH and ABTS assays. The minimum inhibitory concentration (MIC) and the antimicrobial susceptibility was performed using the Kirby-Bauer disc diffusion method against 10 bacterial strains. The major phenolic compounds identified in the extracts were trigalloyl-HHDP-glucose, gallic acid, quercetin, and myricetin glycoside derivatives. All chestnut by-products presented promising antioxidant activity in both assays, with leaf samples the ones presenting the highest antioxidant capacity. The inner shell's extract was effective against all Gram-positive and two Gram-negative bacteria; nevertheless, all extracts showed antibacterial activity. Staphylococcus epidermidis showed susceptibility to all extracts while none of the extracts was able to suppress the growth of Escherichia coli and Salmonella enteritidis. Chestnut by-products are a source of phenolic compounds with prominent antioxidant and antimicrobial activities. Nevertheless, further studies should be conducted to assess the correlation between phenolic compounds and the bioactivities obtained.
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Ma X, Jin Z, Jin T. Effects of extrusion conditions on chemical properties of extruded white ginseng root hair. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3186-3191. [PMID: 30548606 DOI: 10.1002/jsfa.9535] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Revised: 11/20/2018] [Accepted: 12/08/2018] [Indexed: 05/26/2023]
Abstract
BACKGROUND This study was to investigate the significant effects of extrusion process variables on chemical properties of extruded white ginseng root hair. The extrusion conditions were set as follows: barrel temperature (110 and 140 °C), moisture content (20 and 30%) and screw speed (200 and 300 rpm). The powder of white ginseng root hair was extruded as L8 (27 ) orthogonal experimental design. RESULTS The crude saponin and acidic polysaccharide contents of extrudate were significantly higher than those of raw material after extrusion. In addition, antioxidant properties were also increased, while reducing sugar content was markedly lower than that of raw material. Moisture content was the most significant factor affecting the reducing sugar, acidic polysaccharide and total phenolic contents, and 2,2-diphenyl-1-picrylhydrazyl scavenging activity. Barrel temperature significantly affected reducing power, and screw speed significantly influenced crude saponin content. CONCLUSIONS The extrusion process aided in improving the amount of beneficial compounds from white ginseng root hair. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Xuelian Ma
- Department of Food Science and Technology, Kongju National University, Chungnam, Korea
| | - Zhezhi Jin
- Department of Statistics, Yanbian University, Yanbian, China
| | - Tie Jin
- Department of Food Science and Engineering, Yanbian University, Yanbian, China
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Promsakha na Sakon Nakhon P, Jangchud K, Jangchud A, Charunuch C. Optimization of pumpkin and feed moisture content to produce healthy pumpkin-germinated brown rice extruded snacks. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.anres.2018.11.018] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Wang X, Reddy CK, Xu B. A systematic comparative study on morphological, crystallinity, pasting, thermal and functional characteristics of starches resources utilized in China. Food Chem 2018; 259:81-88. [DOI: 10.1016/j.foodchem.2018.03.121] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2017] [Revised: 03/24/2018] [Accepted: 03/26/2018] [Indexed: 11/16/2022]
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12
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Lohani UC, Muthukumarappan K. Process optimization for antioxidant enriched sorghum flour and apple pomace based extrudates using liquid CO2 assisted extrusion. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.034] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Liu F, Chang X, Hu X, Brennan CS, Guo X. Effect of thermal processing on phenolic profiles and antioxidant activities inCastanea mollissima. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13299] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Fengyuan Liu
- School of Food Sciences and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Xiaoxiao Chang
- Institute of Fruit Tree Research; Guangdong Academy of Agricultural Sciences; Guangzhou 510640 China
| | - Xiaodan Hu
- School of Food Sciences and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Bioscience; Lincoln University; Canterbury 7647 New Zealand
| | - Xinbo Guo
- School of Food Sciences and Engineering; South China University of Technology; Guangzhou 510641 China
- Department of Food Science; Stocking Hall, Cornell University; Ithaca NY 14853 USA
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Rathod RP, Annapure US. Antioxidant activity and polyphenolic compound stability of lentil-orange peel powder blend in an extrusion process. Journal of Food Science and Technology 2016; 54:954-963. [PMID: 28303046 DOI: 10.1007/s13197-016-2383-9] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/10/2016] [Accepted: 10/17/2016] [Indexed: 11/24/2022]
Abstract
Lentil contains substantial amount of protein, carbohydrate, fibre and other nutrients and orange peels powder rich in carbohydrate and fiber content The present study was aimed to investigate the effects of extrusion processing parameter on the level of total phenolic content (TPC), total flavonoid content (TFC), total tannin content and antioxidant activity of lentil-orange peel powder blend, also to investigate the possibility of blend as a candidate for production of protein rich extruded product by using response surface methodology. It was observed that, the physicochemical properties and sensory characteristics of lentil-orange peel based extrudate were highly dependent on process variables. The blend of lentil and orange peel powder has a huge potential for extrusion to produce ready-to-eat extruded with good acceptance. The overall best quality product was optimized and obtained at 16% moisture, 150 °C die temperature and 200 rpm screw speed. Extrusion process increased nutritional value of extruded product with TPC and TFC of 70.4 and 67.62% respectively and antioxidant activity of 60.6%. It showed higher stability at 150 °C with intermediate feed moisture content and despite the use of high temperatures in the extrusion-cooking is possible to minimize the loss of bioactive compounds to achieve products. Thus, results indicated that blend of lentil and orange peel may be used as raw material for the production of extruded snacks with great nutritional value.
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Affiliation(s)
- Rahul P Rathod
- Food Engineering and Technology Department, Institute of Chemical Technology (ICT), Deemed University, Matunga, Mumbai, 400 019 India ; Association of Food Scientists and Technologists, Mysore, India
| | - Uday S Annapure
- Food Engineering and Technology Department, Institute of Chemical Technology (ICT), Deemed University, Matunga, Mumbai, 400 019 India ; Association of Food Scientists and Technologists, Mysore, India
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Lohani UC, Muthukumarappan K. Effect of Extrusion Processing Parameters on Antioxidant, Textural and Functional Properties of Hydrodynamic Cavitated Corn Flour, Sorghum Flour and Apple Pomace-Based Extrudates. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12424] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Umesh C. Lohani
- Department of Agricultural and Biosystems Engineering; South Dakota State University; Brooking SD
| | - K. Muthukumarappan
- Department of Agricultural and Biosystems Engineering; South Dakota State University; Brooking SD
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Tonyali B, Sensoy I, Karakaya S. The effect of extrusion on the functional components and in vitro lycopene bioaccessibility of tomato pulp added corn extrudates. Food Funct 2016; 7:855-60. [DOI: 10.1039/c5fo01185j] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
The effect of processing on functional ingredients and theirin vitrobioaccessibility should be investigated to develop better food products.
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Affiliation(s)
- Bade Tonyali
- Department of Food Engineering
- Middle East Technical University
- Ankara 06800
- Turkey
| | - Ilkay Sensoy
- Department of Food Engineering
- Middle East Technical University
- Ankara 06800
- Turkey
| | - Sibel Karakaya
- Department of Food Engineering
- Ege University
- 35100 Izmir
- Turkey
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Ultrathin films of lipids to investigate the action of a flavonoid with cell membrane models. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2015; 48:112-7. [DOI: 10.1016/j.msec.2014.11.061] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2014] [Revised: 10/03/2014] [Accepted: 11/28/2014] [Indexed: 01/08/2023]
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