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Murcia G, Alonso R, Berli F, Arias L, Bianchimano L, Pontin M, Fontana A, Casal JJ, Piccoli P. Quantitative Proteomics Analysis of ABA- and GA 3-Treated Malbec Berries Reveals Insights into H 2O 2 Scavenging and Anthocyanin Dynamics. PLANTS (BASEL, SWITZERLAND) 2024; 13:2366. [PMID: 39273850 PMCID: PMC11396855 DOI: 10.3390/plants13172366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2024] [Revised: 08/21/2024] [Accepted: 08/22/2024] [Indexed: 09/15/2024]
Abstract
Abscisic acid (ABA) and gibberellic acid (GA3) are regulators of fruit color and sugar levels, and the application of these hormones is a common practice in commercial vineyards dedicated to the production of table grapes. However, the effects of exogenous ABA and GA3 on wine cultivars remain unclear. We investigated the impact of ABA and GA3 application on Malbec grapevine berries across three developmental stages. We found similar patterns of berry total anthocyanin accumulation induced by both treatments, closely associated with berry H2O2 levels. Quantitative proteomics from berry skins revealed that ABA and GA3 positively modulated antioxidant defense proteins, mitigating H2O2. Consequently, proteins involved in phenylpropanoid biosynthesis were downregulated, leading to decreased anthocyanin content at the almost ripe stage, particularly petunidin-3-G and peonidin-3-G. Additionally, we noted increased levels of the non-anthocyanins E-viniferin and quercetin in the treated berries, which may enhance H2O2 scavenging at the almost ripe stage. Using a linear mixed-effects model, we found statistical significance for fixed effects including the berry H2O2 and sugar contents, demonstrating their roles in anthocyanin accumulation. In conclusion, our findings suggest a common molecular mechanism by which ABA and GA3 influence berry H2O2 content, ultimately impacting anthocyanin dynamics during ripening.
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Affiliation(s)
- Germán Murcia
- Fundación Instituto Leloir, Instituto de Investigaciones Bioquímicas de Buenos Aires, CONICET, Buenos Aires C1405, Argentina
| | - Rodrigo Alonso
- Instituto de Biología Agrícola de Mendoza, CONICET-Universidad Nacional de Cuyo, Mendoza M5507, Argentina
| | - Federico Berli
- Instituto de Biología Agrícola de Mendoza, CONICET-Universidad Nacional de Cuyo, Mendoza M5507, Argentina
| | - Leonardo Arias
- Instituto de Biología Agrícola de Mendoza, CONICET-Universidad Nacional de Cuyo, Mendoza M5507, Argentina
| | - Luciana Bianchimano
- Fundación Instituto Leloir, Instituto de Investigaciones Bioquímicas de Buenos Aires, CONICET, Buenos Aires C1405, Argentina
| | | | - Ariel Fontana
- Instituto de Biología Agrícola de Mendoza, CONICET-Universidad Nacional de Cuyo, Mendoza M5507, Argentina
| | - Jorge José Casal
- Fundación Instituto Leloir, Instituto de Investigaciones Bioquímicas de Buenos Aires, CONICET, Buenos Aires C1405, Argentina
- Facultad de Agronomía, CONICET, Instituto de Investigaciones Fisiológicas y Ecológicas Vinculadas a la Agricultura (IFEVA), Universidad de Buenos Aires, Buenos Aires C1053, Argentina
| | - Patricia Piccoli
- Instituto de Biología Agrícola de Mendoza, CONICET-Universidad Nacional de Cuyo, Mendoza M5507, Argentina
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Tapia PE, Silva AM, Delerue-Matos C, Moreira M, Rodrigues F, Torres Carro R, Santi MD, Ortega MG, Blázquez MA, Arena ME, Alberto MR. Exploring the Phytochemical Composition and the Bioactive Properties of Malbec and Torrontés Wine Pomaces from the Calchaquíes Valleys (Argentina) for Their Sustainable Exploitation. Foods 2024; 13:1795. [PMID: 38928737 PMCID: PMC11202820 DOI: 10.3390/foods13121795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2024] [Revised: 05/27/2024] [Accepted: 06/05/2024] [Indexed: 06/28/2024] Open
Abstract
Hydroalcoholic extracts from Malbec and Torrontés wine pomaces (Vitis vinifera L.) originating from the high-altitude vineyards of Argentina's Calchaquí Valleys were characterized. Total phenolics, hydroxycinnamic acids, orthodiphenols, anthocyanins, non-flavonoid phenolics, total flavonoids, flavones/flavonols, flavanones/dihydroflavonols, and tannins were quantified through spectrophotometric methods, with the Malbec extract exhibiting higher concentrations in most of phytochemical groups when compared to Torrontés. HPLC-DAD identified more than 30 phenolic compounds in both extracts. Malbec displayed superior antiradical activity (ABTS cation, nitric oxide, and superoxide anion radicals), reduction power (iron, copper, and phosphomolybdenum), hypochlorite scavenging, and iron chelating ability compared to Torrontés. The cytotoxicity assessments revealed that Torrontés affected the viability of HT29-MTX and Caco-2 colon cancer cells by 70% and 50%, respectively, at the highest tested concentration (1 mg/mL). At the same time, both extracts did not demonstrate acute toxicity in Artemia salina or in red blood cell assays at 500 µg/mL. Both extracts inhibited the lipoxygenase enzyme (IC50: 154.7 and 784.7 µg/mL for Malbec and Torrontés), with Malbec also reducing the tyrosinase activity (IC50: 89.9 µg/mL), and neither inhibited the xanthine oxidase. The substantial phenolic content and diverse biological activities in the Calchaquí Valleys' pomaces underline their potentialities to be valorized for pharmaceutical, cosmetic, and food industries.
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Affiliation(s)
- Pablo Ezequiel Tapia
- Instituto de Biotecnología Farmacéutica y Alimentaria (INBIOFAL) CONICET–UNT, Avenida N Kirchner 1900, San Miguel de Tucumán CP 4000, Argentina; (P.E.T.); (R.T.C.); (M.R.A.)
| | - Ana Margarida Silva
- REQUIMTE/LAQV, ISEP, Polytechnic of Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (A.M.S.); (C.D.-M.); (M.M.); (F.R.)
| | - Cristina Delerue-Matos
- REQUIMTE/LAQV, ISEP, Polytechnic of Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (A.M.S.); (C.D.-M.); (M.M.); (F.R.)
| | - Manuela Moreira
- REQUIMTE/LAQV, ISEP, Polytechnic of Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (A.M.S.); (C.D.-M.); (M.M.); (F.R.)
| | - Francisca Rodrigues
- REQUIMTE/LAQV, ISEP, Polytechnic of Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (A.M.S.); (C.D.-M.); (M.M.); (F.R.)
| | - Romina Torres Carro
- Instituto de Biotecnología Farmacéutica y Alimentaria (INBIOFAL) CONICET–UNT, Avenida N Kirchner 1900, San Miguel de Tucumán CP 4000, Argentina; (P.E.T.); (R.T.C.); (M.R.A.)
| | - María Daniela Santi
- Farmacognosia, Instituto Multidisciplinario de Biología Vegetal (IMBIV), CONICET and Departamento de Ciencias Farmacéuticas, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Ciudad Universitaria, Córdoba X5000HUA, Argentina; (M.D.S.); (M.G.O.)
| | - María Gabriela Ortega
- Farmacognosia, Instituto Multidisciplinario de Biología Vegetal (IMBIV), CONICET and Departamento de Ciencias Farmacéuticas, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Ciudad Universitaria, Córdoba X5000HUA, Argentina; (M.D.S.); (M.G.O.)
| | - María Amparo Blázquez
- Departament de Farmacologia, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de València, Avd. Vicent Andrés Es-tellés s/n, 46100 Burjasot, Valencia, Spain;
| | - Mario Eduardo Arena
- Instituto de Biotecnología Farmacéutica y Alimentaria (INBIOFAL) CONICET–UNT, Avenida N Kirchner 1900, San Miguel de Tucumán CP 4000, Argentina; (P.E.T.); (R.T.C.); (M.R.A.)
- Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán (UNT), Ayacucho 471, San Miguel de Tucumán CP 4000, Argentina
| | - María Rosa Alberto
- Instituto de Biotecnología Farmacéutica y Alimentaria (INBIOFAL) CONICET–UNT, Avenida N Kirchner 1900, San Miguel de Tucumán CP 4000, Argentina; (P.E.T.); (R.T.C.); (M.R.A.)
- Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán (UNT), Ayacucho 471, San Miguel de Tucumán CP 4000, Argentina
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Lianza M, Antognoni F. Green Method Comparison and Optimization of Anthocyanin Recovery from "Sangiovese" Grape Pomace: A Critical Evaluation of the Design of Experiments Approach. Molecules 2024; 29:2679. [PMID: 38893553 PMCID: PMC11173428 DOI: 10.3390/molecules29112679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2024] [Revised: 05/23/2024] [Accepted: 05/29/2024] [Indexed: 06/21/2024] Open
Abstract
Grape pomace is the main by-product obtained from wine production that is still enriched in bioactive compounds. Within a framework of waste/by-product reuse through a sustainable approach, various green methods were utilized in this work to recover anthocyanins from the pomace resulting from "Sangiovese" grape vinification. Ultrasound- and Microwave-Assisted Extractions (UAE and MAE) were coupled with the use of green solvents, such as acidified water, an ethanol/water mixture, and Natural Deep Eutectic Solvents (NaDES), and their efficacy was compared with that of a conventional method based on a methanol/acidified water mixture. The Total Anthocyanin Index ranged from 36.9 to 75.2 mg/g DW for UAE, and from 54.4 to 99.6 mg/g DW for MAE, while resulting in 47.1 mg/g DW for conventional extraction. A Design of Experiments (DoE) approach was applied to MAE, the most efficient technique. Temperature, time, and the solid-to-liquid ratio were set as X variables, while malvidin-3-O-glucoside content and antioxidant activity were used as response variables, measured by High-Performance Liquid Chromatography with Diode Array Detection (HPLC-DAD) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) assay, respectively. The correlation between temperature and time and the antioxidant activity of the extract was positive, while it was found to be negative when considering malvidin-3-O-glucoside concentration as a response variable. Thus, the optimal conditions in temperature, time and solid-to-liquid ratio were different depending on the chosen variable. The results underline the importance of selecting an accurate response when using the response surface methodology approach.
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Affiliation(s)
| | - Fabiana Antognoni
- Department for Life Quality Studies, University of Bologna, Corso d’Augusto 237, 47921 Rimini, Italy;
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Piasecka I, Brzezińska R, Kalisz S, Wiktor A, Górska A. Response Surface Methodology for Optimization of Ultrasound-Assisted Antioxidants Extraction from Blackberry, Chokeberry and Raspberry Pomaces. PLANTS (BASEL, SWITZERLAND) 2024; 13:1120. [PMID: 38674528 PMCID: PMC11053409 DOI: 10.3390/plants13081120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 04/06/2024] [Accepted: 04/13/2024] [Indexed: 04/28/2024]
Abstract
An investigation of the ultrasound-assisted extraction (UAE) of polyphenol-rich aqueous extracts from blackberry, chokeberry and raspberry pomaces was carried out. The aim of the study was to choose optimal conditions for UAE in order to obtain extracts rich in phenolic compounds. The optimization was carried out based on response surface methodology. The variable conditions were amplitude of ultrasound wave and extraction time, whereas responses were total polyphenol content and antioxidant capacity. Based on the ANOVA analysis, mathematical models were fitted and verified. The most effective conditions of amplitude and time were 98% and 5.00 min, 78% and 10.32 min and 90% and 11.56 min for blackberry pomace, chokeberry pomace and raspberry pomace, respectively. The actual results obtained in optimized conditions were comparable to the results predicted by the models. Additionally, the anthocyanin content in extracts was determined in the high-performance liquid chromatography assay. It was proven that response surface methodology could be a useful tool in the optimization of UAE processes for obtaining polyphenol-rich extracts from berry fruit pomaces.
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Affiliation(s)
- Iga Piasecka
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 166 Nowoursynowska Street, 02-787 Warsaw, Poland; (R.B.); (A.G.)
| | - Rita Brzezińska
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 166 Nowoursynowska Street, 02-787 Warsaw, Poland; (R.B.); (A.G.)
| | - Stanisław Kalisz
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 166 Nowoursynowska Street, 02-787 Warsaw, Poland;
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 166 Nowoursynowska Street, 02-787 Warsaw, Poland;
| | - Agata Górska
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 166 Nowoursynowska Street, 02-787 Warsaw, Poland; (R.B.); (A.G.)
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5
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Antoniolli A, Becerra L, Piccoli P, Fontana A. Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace. PLANTS (BASEL, SWITZERLAND) 2024; 13:590. [PMID: 38475437 DOI: 10.3390/plants13050590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 02/17/2024] [Accepted: 02/20/2024] [Indexed: 03/14/2024]
Abstract
The potentiality of cv. Malbec grape pomace (GP) as a functional ingredient in the formulation of bakery foods (muffins, biscuits and cereal bars) was studied. The effect of GP addition on the phenolic compounds (PCs) composition, nutritional and sensory properties were evaluated. The addition of GP increased the content of dietary fiber, proteins, ash, total phenolic content (TPC), antiradical capacity (AC), anthocyanins and non-anthocyanin PCs while decreasing the carbohydrates content. The main PCs given by the GP to supplemented foods were quercetin-3-O-glucoside, rutin, caffeic acid, syringic acid and (+)-catechin. For anthocyanins, the acylated derivatives were more stable to heat treatment (baking) in food processing which was evidenced by a higher proportion of these PCs compounds when compared to the same derivatives quantified in GP. In general, when the TPC or individual concentrations of PCs were analyzed in a nutritional or functional context, one portion of the supplemented foods showed levels high enough to satisfy the recommended dose per day of these bioactive compounds. Additionally, the foods were well received by consumers during the sensory evaluation and supplemented biscuits received the highest acceptability. This study demonstrated that GP could be a viable functional ingredient in bakery foods to incorporate components like PCs and dietary fiber into traditional consumers' diets.
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Affiliation(s)
- Andrea Antoniolli
- Cátedra de Química Orgánica y Biológica, Departamento de Biomatemática y Fisicoquímica, Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo (UNCuyo), Chacras de Coria M5528AHB, Argentina
- Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza (IBAM), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Cuyo (UNCuyo), Almirante Brown 500, Chacras de Coria M5528AHB, Argentina
| | - Lucía Becerra
- Cátedra de Química Orgánica y Biológica, Departamento de Biomatemática y Fisicoquímica, Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo (UNCuyo), Chacras de Coria M5528AHB, Argentina
| | - Patricia Piccoli
- Cátedra de Química Orgánica y Biológica, Departamento de Biomatemática y Fisicoquímica, Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo (UNCuyo), Chacras de Coria M5528AHB, Argentina
- Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza (IBAM), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Cuyo (UNCuyo), Almirante Brown 500, Chacras de Coria M5528AHB, Argentina
| | - Ariel Fontana
- Cátedra de Química Orgánica y Biológica, Departamento de Biomatemática y Fisicoquímica, Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo (UNCuyo), Chacras de Coria M5528AHB, Argentina
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Geropoulou M, Yiagtzi E, Chatzimitakos T, Palaiogiannis D, Makris DP. Organosolv Treatment of Red Grape Pomace for Effective Recovery of Antioxidant Polyphenols and Pigments Using a Ternary Glycerol/Ethanol/Water System under Mild Acidic Conditions. Molecules 2024; 29:563. [PMID: 38338308 PMCID: PMC10856219 DOI: 10.3390/molecules29030563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 01/19/2024] [Accepted: 01/20/2024] [Indexed: 02/12/2024] Open
Abstract
The purpose of this investigation was (i) the development of a novel, green tertiary solvent system, composed of water, ethanol and glycerol, and (ii) the implementation of an organosolv treatment of red grape pomace (RGP) for the efficient production of polyphenol-containing extracts with enhanced antioxidant properties. The treatment developed was performed under mild acidic conditions, imparted by the addition of citric acid, and it was first evaluated on the basis of severity, establishing linear models that described the correlation between treatment performance and combined severity factors. To solicit treatment optimization, response surface methodology was implemented, considering solvent acidity and residence time as the treatment variables. The optimized treatment afforded maximum total polyphenol (166 ± 6 mg GAE g-1 DM), total pigment (4.4 ± 0.2 mg MvE g-1 DM) and total flavanol (31.5 mg CtE g-1 DM) yields and extracts with particularly enhanced antioxidant activity. This might be attributed to specific constituents with high antioxidant potency, such as catechin, determined in the extract using high-performance liquid chromatography. Thus, the treatment developed is proposed as a highly efficient process to generate RGP extracts enriched in polyphenolic compounds, with enhanced antioxidant activity. Such extracts might then be valorized as food additives, to provide antioxidant protection and/or pigmentation.
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Affiliation(s)
| | | | | | | | - Dimitris P. Makris
- Green Processes & Biorefinery Group, Department of Food Science & Nutrition, School of Agricultural Sciences, University of Thessaly, N. Temponera Street, 43100 Karditsa, Greece (T.C.)
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Sinrod AJG, Shah IM, Surek E, Barile D. Uncovering the promising role of grape pomace as a modulator of the gut microbiome: An in-depth review. Heliyon 2023; 9:e20499. [PMID: 37867799 PMCID: PMC10589784 DOI: 10.1016/j.heliyon.2023.e20499] [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: 08/31/2023] [Revised: 09/10/2023] [Accepted: 09/27/2023] [Indexed: 10/24/2023] Open
Abstract
Grape pomace is the primary wine coproduct consisting primarily of grape seeds and skins. Grape pomace holds immense potential as a functional ingredient to improve human health while its valorization can be beneficial for industrial sustainability. Pomace contains bioactive compounds, including phenols and oligosaccharides, most of which reach the colon intact, enabling interaction with the gut microbiome. Microbial analysis found that grape pomace selectively promotes the growth of many commensal bacteria strains, while other types of bacteria, including various pathogens, are highly sensitive to the pomace and its components and are inactivated. In vitro studies showed that grape pomace and its extracts inhibit the growth of pathogenic bacteria in Enterobacteriaceae family while increasing the growth and survival of some beneficial bacteria, including Bifidobacterium spp. and Lactobacillus spp. Grape pomace supplementation in mice and rats improves their gut microbiome complexity and decreases diet-induced obesity as well as related illnesses, including insulin resistance, indicating grape pomace could improve human health. A human clinical trial found that pomace, regardless of its phenolic content, had cardioprotective effects, suggesting that dietary fiber induced those health benefits. To shed light on the active components, this review explores the potential prebiotic capacity of select bioactive compounds in grape pomace.
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Affiliation(s)
- Amanda J G Sinrod
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, 95616, CA, USA
| | - Ishita M Shah
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, 95616, CA, USA
| | - Ece Surek
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, 95616, CA, USA
- Department of Gastronomy and Culinary Arts, Faculty of Fine Arts, Design and Architecture, Istinye University, 34396, Istanbul, Turkey
| | - Daniela Barile
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, 95616, CA, USA
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Nistor OV, Milea ȘA, Păcularu-Burada B, Andronoiu DG, Râpeanu G, Stănciuc N. Technologically Driven Approaches for the Integrative Use of Wild Blackthorn ( Prunus spinosa L.) Fruits in Foods and Nutraceuticals. Antioxidants (Basel) 2023; 12:1637. [PMID: 37627632 PMCID: PMC10451162 DOI: 10.3390/antiox12081637] [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: 07/19/2023] [Revised: 08/13/2023] [Accepted: 08/17/2023] [Indexed: 08/27/2023] Open
Abstract
Different technological approaches were used in this study for the valorization of blackthorn (Prunus spinosa L.) fruits in marmalade, jam, jelly, and nutraceuticals. Marmalade showed the highest concentrations of polyphenols (7.61 ± 0.05 mg gallic acid equivalents/g dry weight (DW)) and flavonoids (4.93 ± 0.22 mg catechin equivalents/g DW), whereas jam retained the highest content of anthocyanins (66.87 ± 1.18 mg cyanidin-3-O-glucoside equivalents/g DW). A good correlation between polyphenol and flavonoid contents and antioxidant activity was found, the highest value being 21.29 ± 1.36 mmol Trolox/g DW for marmalade. Alternatively, the fresh pulp was enriched with inulin, followed by inoculation with Lactobacillus acidophilus, and freeze-dried, allowing a powder to be obtained with a viable cell content of 6.27 × 107 CFU/g DW. A chromatographic analysis of blackthorn skin revealed that myricetin (2.04 ± 0.04 mg/g DW) was the main flavonoid, followed by (+)-catechin (1.80 ± 0.08 mg/g DW), (-)-epicatechin (0.96 ± 0.02 mg/g DW), and vanillic acid (0.94 ± 0.09 mg/g DW). The representative anthocyanins were cyanidin 3-O-glucoside, cyanidin 3-O-rutinoside, and peonidin 3-O-glucoside, with an average concentration of 0.75 mg/g DW. The skin extract showed comparable IC50 values for tyrosinase (1.72 ± 0.12 mg/mL), α-amylase (1.17 ± 0.13 mg/mL), and α-glucosidase (1.25 ± 0.26 mg/mL). The possible use of kernels as calorific agents was demonstrated through the evaluation of calorific power of 4.9 kWh/kg.
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Affiliation(s)
| | | | | | | | | | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania; (O.V.N.); (Ș.A.M.); (B.P.-B.); (D.G.A.); (G.R.)
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9
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Carpentieri S, Ferrari G, Pataro G. Pulsed electric fields-assisted extraction of valuable compounds from red grape pomace: Process optimization using response surface methodology. Front Nutr 2023; 10:1158019. [PMID: 37006934 PMCID: PMC10063923 DOI: 10.3389/fnut.2023.1158019] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Accepted: 02/27/2023] [Indexed: 03/19/2023] Open
Abstract
Background The application of Pulsed electric fields as a mild and easily scalable electrotechnology represents an effective approach to selectively intensify the extractability of bioactive compounds from grape pomace, one of the most abundant residues generated during the winemaking process. Objective This study addressed the optimization of the pulsed electric fields (PEF)-assisted extraction to enhance the extraction yields of bioactive compounds from red grape pomace using response surface methodology (RSM). Methods The cell disintegration index (Z p ) was identified as response variable to determine the optimal PEF processing conditions in terms of field strength (E = 0.5-5 kV/cm) and energy input (WT = 1-20 kJ/kg). For the solid-liquid extraction (SLE) process the effects of temperature (20-50°C), time (30-300min), and solvent concentration (0-50% ethanol in water) on total phenolic content (TPC), flavonoid content (FC), total anthocyanin content (TAC), tannin content (TC), and antioxidant activity (FRAP) of the extracts from untreated and PEF-treated plant tissues were assessed. The phenolic composition of the obtained extracts was determined via HPLC-PDA. Results Results demonstrated that the application of PEF at the optimal processing conditions (E = 4.6 kV/cm, WT = 20 kJ/kg) significantly enhanced the permeabilization degree of cell membrane of grape pomace tissues, thus intensifying the subsequent extractability of TPC (15%), FC (60%), TAC (23%), TC (42%), and FRAP values (31%) concerning the control extraction. HPLC-PDA analyses showed that, regardless of the application of PEF, the most abundant phenolic compounds were epicatechin, p-coumaric acid, and peonidin 3-O-glucoside, and no degradation of the specific compounds occurred upon PEF application. Conclusion The optimization of the PEF-assisted extraction process allowed to significantly enhance the extraction yields of high-value-added compounds from red grape pomace, supporting further investigations of this process at a larger scale.
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Affiliation(s)
- Serena Carpentieri
- Department of Industrial Engineering, University of Salerno, Fisciano, SA, Italy
| | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, Fisciano, SA, Italy
- ProdAl Scarl - University of Salerno, Fisciano, SA, Italy
| | - Gianpiero Pataro
- Department of Industrial Engineering, University of Salerno, Fisciano, SA, Italy
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10
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Piazza DM, Romanini D, Meini MR. High-efficiency novel extraction process of target polyphenols using enzymes in hydroalcoholic media. Appl Microbiol Biotechnol 2023; 107:1205-1216. [PMID: 36680585 DOI: 10.1007/s00253-023-12386-7] [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: 11/09/2022] [Revised: 01/06/2023] [Accepted: 01/09/2023] [Indexed: 01/22/2023]
Abstract
Agro-industrial by-products are a sustainable source of natural additives that can replace the synthetic ones in the food industry. Grape pomace is an abundant by-product that contains about 70% of the grape's polyphenols. Polyphenols are natural antioxidants with multiple health-promoting properties. They are secondary plant metabolites with a wide range of solubilities. Here, a novel extraction process of these compounds was developed using enzymes that specifically liberates target polyphenols in the appropriate hydroalcoholic mixture. Tannase, cellulase, and pectinase retained 22, 60, and 52% of their activity, respectively, in ethanol 30% v/v. Therefore, extractions were tested in ethanol concentrations between 0 and 30% v/v. Some of these enzymes presented synergistic effects in the extraction of specific polyphenols. Maximum yield of gallic acid was obtained using tannase and pectinase enzymes in ethanol 10% v/v (49.56 ± 0.01 mg L-1 h-1); in the case of p-coumaric acid, by cellulase and pectinase treatment in ethanol 30% v/v (7.72 ± 0.26 mg L-1 h-1), and in the case of trans-resveratrol, by pectinase treatment in ethanol 30% v/v (0.98 ± 0.04 mg L-1 h-1). Also, the effect of enzymes and solvent polarity was analysed for the extraction of malvidin-3-O-glucoside, syringic acid, and quercetin. Previous studies were mainly focused on the maximization of total polyphenols extraction yields, being the polyphenolic profile the consequence but not the driving force of the optimization. In the present study, the basis of a platform for a precise extraction of the desire polyphenols is provided. KEY POINTS: • Enzymes can be used up to ethanol 30% v/v. • The specific enzymes' action determines the polyphenolic profile of the extracts. • The yields obtained of target polyphenols are competitive.
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Affiliation(s)
- Dana M Piazza
- Instituto de Procesos Biotecnológicos Y Químicos (IPROBYQ), Consejo Nacional de Investigaciones Científicas Y Técnicas (CONICET), Facultad de Ciencias Bioquímicas Y Farmacéuticas, Universidad Nacional de Rosario (UNR), Rosario, Argentina
| | - Diana Romanini
- Instituto de Procesos Biotecnológicos Y Químicos (IPROBYQ), Consejo Nacional de Investigaciones Científicas Y Técnicas (CONICET), Facultad de Ciencias Bioquímicas Y Farmacéuticas, Universidad Nacional de Rosario (UNR), Rosario, Argentina.,Facultad de Ciencias Bioquímicas Y Farmacéuticas, Departamento de Tecnología, UNR, Rosario, Argentina
| | - María-Rocío Meini
- Instituto de Procesos Biotecnológicos Y Químicos (IPROBYQ), Consejo Nacional de Investigaciones Científicas Y Técnicas (CONICET), Facultad de Ciencias Bioquímicas Y Farmacéuticas, Universidad Nacional de Rosario (UNR), Rosario, Argentina. .,Área Biofísica, Facultad de Ciencias Bioquímicas Y Farmacéuticas, UNR, Rosario, Argentina. .,IPROBYQ-CONICET, Facultad de Ciencias Bioquímicas Y Farmacéuticas, Universidad Nacional de Rosario, Mitre 1998 - S2000FWF, Rosario, Santa Fe, Argentina.
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11
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Mihalcea L, Păcularu-Burada B, Milea ȘA, Aprodu I, Condurache (Lazăr) NN, Cucolea EI, Dănilă GM, Cîrciumaru A, Nicoleta S. CO 2 supercritical extraction and microencapsulation of oleoresins from rosehip fruits for getting powders with multiple applications. Curr Res Food Sci 2023; 6:100449. [PMID: 36798950 PMCID: PMC9926094 DOI: 10.1016/j.crfs.2023.100449] [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: 11/06/2022] [Revised: 01/08/2023] [Accepted: 01/20/2023] [Indexed: 01/24/2023] Open
Abstract
The supercritical fluids extraction (SFE) was used to extract the oleoresins from rosehip, followed by an in-depth phytochemical analysis and the development of two design-customized powders for different food and pharmaceutical applications. The SFE experiments allowed obtaining an oleoresins extraction yield of 11.85%. Two fractions were separated (S40 and S45), with significantly different phytochemical profile (p < 0.05), highlighting the efficiency of extraction of fatty acids in S40 extract, whereas the extraction of polyphenols, phytosterols, carotenoids and polyphenols was favored in S45 extract. The phytochemical profile revealed that the linoleic acid (C18:2) and α-linolenic acid (C18:3) represented approximatively 82% and 58% from the total fatty acid content in S40 and S45, respectively. α-Tocopherol and γ-tocopherol prevailed in both extract fractions, with a higher concentration in S45 (229.66 mg/g dry matter (DM) and 112.36 mg/g DM, respectively), whereas β-sitosterol was the major phytosterol in S45 fraction (118.75 mg/g DM). The S40 fraction was used to design two microencapsulated powders, by combining emulsification, complex coarcevation and freeze-drying. In order to develop new wall materials, with unique properties, the soy protein isolates were used for cross-linked reactions, by using an approach in one step (transglutaminase mediated) (coded as N) and two-steps (heat-induced and transglutaminase mediated) (coded as T). The N powder showed a better phytochemical content, leading to a higher antioxidant activity (5.27 mM Trolox equivalents/g DM), whereas for variant T, the bioactive were apparently doubled encapsulated.
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Affiliation(s)
- Liliana Mihalcea
- Dunărea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania
| | - Bogdan Păcularu-Burada
- Dunărea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania
| | - Ștefania-Adelina Milea
- Dunărea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania
| | - Iuliana Aprodu
- Dunărea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania
| | | | - Elena Iulia Cucolea
- Cromatec Plus SRL, Research Center for Instrumental Analysis SCIENT, Petre Ispirescu Street 1, Tâncăbești, Ilfov, 077176, Romania
| | - George-Mădălin Dănilă
- Cromatec Plus SRL, Research Center for Instrumental Analysis SCIENT, Petre Ispirescu Street 1, Tâncăbești, Ilfov, 077176, Romania
| | - Adrian Cîrciumaru
- Dunărea de Jos University of Galati, Cross-Border Faculty, Domnească Street 111, 800201, Galati, Romania
| | - Stănciuc Nicoleta
- Dunărea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania
- Corresponding author.
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12
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Konaré MA, Condurache NN, Togola I, Păcularu-Burada B, Diarra N, Stănciuc N, Râpeanu G. Valorization of Bioactive Compounds from Two Underutilized Wild Fruits by Microencapsulation in Order to Formulate Value-Added Food Products. PLANTS (BASEL, SWITZERLAND) 2023; 12:267. [PMID: 36678980 PMCID: PMC9861597 DOI: 10.3390/plants12020267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 12/26/2022] [Accepted: 12/29/2022] [Indexed: 06/17/2023]
Abstract
Currently, microencapsulation has become a viable method of nutrient delivery for the food industry. This work microencapsulated the bioactive compounds extracted from two neglected species (Balanites aegyptiaca and Ziziphus mauritiana) by freeze-drying. A combination of wall materials (whey protein and pectin; soy protein and maltodextrin) was chosen to prepare the microcapsules. The phytochemical and physicochemical characterization of the microcapsules was then carried out. The encapsulation yield ranged from 82.77% to 96.05% for Balanites and Ziziphus, respectively, whereas the efficiency was 76.18 ± 1.39% and 80.93 ± 1.71%. The stimulated in vitro gastrointestinal test showed that encapsulation increased the bioavailability of the bioactive compounds. The total carotenoids were the most bioavailable compounds with 85.89 ± 0.06% for Ziziphus and 70.46 ± 1.10% for Balanites, followed by total flavonoids for Zizyphus with 63.27 ± 1.56%. Furthermore, regardless of species or wavelengths, the HPLC analysis resulted in the identification of 17 bioactive metabolites. The predominant one was epicatechin, whose level ranged from 231.52 ± 5.06 to 250.99 ± 3.72 mg/100 g DW in Ziziphus and 91.80 ± 3.85 to 116.40 ± 4.09 mg/100 g DW in Balanites. In estimating the enzyme inhibition and antioxidant power, both studied fruits showed antidiabetic, inflammatory, and antioxidant effects. These findings suggest that natural bioactive compounds are abundant in the fruits of Z. mauritiana and B. aegyptiaca and could be a valuable source for the food and pharmaceutical industries.
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Affiliation(s)
- Mamadou Abdoulaye Konaré
- Laboratory of Plant and Food Biochemistry, Faculty of Sciences and Techniques (FST), University of Sciences, Techniques and Technologies of Bamako (USTTB), Bamako, Mali
| | - Nina Nicoleta Condurache
- Integrated Center for Research, Expertise and Technological Transfer, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galati, Romania
| | - Issiaka Togola
- Laboratory of Plant and Food Biochemistry, Faculty of Sciences and Techniques (FST), University of Sciences, Techniques and Technologies of Bamako (USTTB), Bamako, Mali
| | - Bogdan Păcularu-Burada
- Integrated Center for Research, Expertise and Technological Transfer, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galati, Romania
| | - Nouhoum Diarra
- Laboratory of Plant and Food Biochemistry, Faculty of Sciences and Techniques (FST), University of Sciences, Techniques and Technologies of Bamako (USTTB), Bamako, Mali
| | - Nicoleta Stănciuc
- Integrated Center for Research, Expertise and Technological Transfer, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galati, Romania
| | - Gabriela Râpeanu
- Integrated Center for Research, Expertise and Technological Transfer, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galati, Romania
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13
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Talebi M, Esmaeeli H, İlgün S, Talebi M, Farkhondeh T, Mishra G, Samarghandian S. The Protective Role of Grape Seed in Obesity and Lipid Profile: An Updated Narrative Overview of Preclinical and Clinical Studies. Endocr Metab Immune Disord Drug Targets 2023; 23:46-62. [PMID: 35786197 DOI: 10.2174/1871530322666220630091859] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/12/2021] [Revised: 04/29/2022] [Accepted: 05/06/2022] [Indexed: 11/22/2022]
Abstract
Obesity and dyslipidemia are common disorders universally. According to the acquired outcomes of recent studies, dietary supplementations which have great content of phenolic compounds exert protective effects against obesity and dyslipidemia. Grape [Vitis vinifera] seeds are considered attractive sources of phenolic compounds with anti-oxidative stress and anti-inflammatory effects. There are also various experimental studies describing hepatoprotective, neuroprotective, anti-aging, cardioprotective, and anti-carcinogenic effects of polyphenols isolated from grape seed, highlighting the therapeutic and biological aspects of proanthocyanidins. The present review article first discusses pharmacological, botanical, toxicological, and phytochemical characteristics of Vitis vinifera seeds and afterward designates the protective properties which are attributed to the intake of grape seeds in obesity and hyperlipidemia. Overall valuable and updated findings of this study display that polyphenol of grape seeds has meaningful impacts on the regulation of lipid profile levels and management of obesity.
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Affiliation(s)
- Marjan Talebi
- Department of Pharmacognosy, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, 1991953381, Iran
| | - Hadi Esmaeeli
- Research and Development Unit, NIAK Pharmaceutical Company, Gorgan, Iran.,Faculty of Pharmacy, Mazandaran University of Medical Sciences, Sari, Iran
| | - Selen İlgün
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Erciyes University, Kayseri, 38039, Turkey
| | - Mohsen Talebi
- Viatris Pharmaceuticals Inc., 3300 Research Plaza, San Antonio, Texas, United States.,Department of Chemistry and Biochemistry, University of Texas at Arlington, Arlington, TX, 76019, United States
| | - Tahereh Farkhondeh
- Department of Toxicology and Pharmacology, School of Pharmacy, Birjand University of Medical Sciences, Birjand, Iran
| | - Gaurav Mishra
- Department of Medicinal Chemistry, Institute of Medical Sciences, Banaras Hindu University, Varanasi, India
| | - Saeed Samarghandian
- Healthy Ageing Research Centre, Neyshabur University of Medical Sciences, Neyshabur, Iran
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14
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Phytocompounds Recovered from the Waste of Cabernet Sauvignon (Vitis vinifera L.) Vinification: Cytotoxicity (in Normal and Stressful Conditions) and In Vitro Photoprotection Efficacy in a Sunscreen System. COSMETICS 2022. [DOI: 10.3390/cosmetics10010002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
We investigated plausible reuse for the dermocosmetic industry of byproducts from the winemaking process of red grapes (Vitis vinifera L. cv. C. Sauvignon) through the evaluation of one extract (grape pomace extract, GPE) and two fractions (one chloroform, GPE-CHF; one ethyl acetate, GPE-EAF). The samples were characterized analytically by liquid chromatography (HPLC) using a NIH 3T3 fibroblast cell culture to verify a cytosafety profile in normal and stressful environment (presence of H2O2), and by using it in a sunscreen system to observe improvements in the in vitro efficacy by diffuse reflectance spectrophotometry with an integrating sphere. The HPLC results for GPE-EAF and GPE-CHF samples with the best profile of syringic and p-coumaric acids, quercetin, and trans-resveratrol were used in the further assays. GPE-EAF and GPE-CHF, both at 30.00 µg/mL, maintained the cell viability in the absence of H2O2 (normal condition). In the sequence, GPE-EAF and GPE-CHF were evaluated against the oxidative stressor H2O2 in NIH 3T3 cells. A sharp drop in viability was only observed for GPE-CHF, and cytotoxicity of GPE-EAF was considered absent even in a hostile environment. Since GPE-EAF previously developed the best results, its potential performance was investigated in a sunscreen system. The in vitro sun protection factor of the phytoderivative-free formulation was 9.0 + 2.5; by adding GPE-EAF at 10.0%, its efficacy was elevated to 15.0 + 2.5. Both samples suffered a negative effect after artificial ultraviolet exposition (500 W/m2); however, the presence of GPE-EAF improved the photostability of the sunscreen system.
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15
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Bioactive Phytochemical Composition of Grape Pomace Resulted from Different White and Red Grape Cultivars. SEPARATIONS 2022. [DOI: 10.3390/separations9120395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Abstract
Grapes are rich in phenolic compounds, being important for human health with anti-inflammatory, antiatherosclerotic, antimutagenic, anticarcinogenic, antibacterial, antiviral, and antimicrobial activity. The winemaking of the grapes generates significant amounts of waste. These wastes contain bioactive compounds in their biomass that can be used as a source of food improvement or as a source of nutrition supplementation. This study looks at the content of bioactive compounds, the polyphenolic profile, and the antioxidant activity in different white and red grape pomaces. The investigation of bioactive characteristics (total polyphenols, total flavonoids, catechins, tannins, and antioxidant activity) was carried out by UV-Vis spectrophotometric methods, while the individual polyphenolic composition was investigated by target and screening UHPLC-HRMS/MS analysis. Principal components (PCA) and the heat maps analysis allows the discrimination between the grape pomace resulted from white grape cultivars (Muscat Ottonel and Tamaioasa Romaneasca) and red grape pomaces (Cabernet Sauvignon, Merlot, Feteasca Neagra, Burgund Mare, Pinot Nore), with the identification of the specific phenolic compounds for each grape pomace type.
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16
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Abbasi-Parizad P, Scarafoni A, Pilu R, Scaglia B, De Nisi P, Adani F. The recovery from agro-industrial wastes provides different profiles of anti-inflammatory polyphenols for tailored applications. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.996562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Food and agro-industrial processing produce a great amount of side-stream and waste materials that are excellent sources of functional bioactive molecules such as phenolic compounds that recover them can be beneficial not only for food sustainability but also to human for many industrial applications such as flavor compounds and therapeutic applications such as antimicrobial and anti-inflammatory. The treatments and extraction techniques have major effects on the recovery of bioactive compounds. Along with the conventional extraction methods, numerous innovative techniques have been evolved and have been optimized to facilitate bioactive extraction more efficiently and sustainably. In this work, we have summarized the state-of-the-art technological approaches concerning novel extraction methods applied for five most produced crops in Italy; Grape Pomace (GP), Tomato Pomace (TP), Olive Pomace (OP), Citrus Pomace (CP), and Spent Coffee Grounds (SCG), presenting the extraction yield and the main class of phenolic classes, with the focus on their biological activity as an anti-inflammatory in vitro and in vivo studies via describing their molecular mechanism of action.
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17
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Optimizing of the extraction conditions for anthocyanin’s from purple corn flour (Zea mays L): evidences on selected properties of optimized extract. Food Chem X 2022; 17:100521. [DOI: 10.1016/j.fochx.2022.100521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 11/15/2022] [Accepted: 11/21/2022] [Indexed: 11/24/2022] Open
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18
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Dermengiu NE, Milea ȘA, Burada BP, Stanciu S, Cîrciumaru A, Râpeanu G, Stănciuc N. A dark purple multifunctional ingredient from blueberry pomace enhanced with lactic acid bacteria for various applications. J Food Sci 2022; 87:4725-4737. [PMID: 36124384 DOI: 10.1111/1750-3841.16315] [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: 03/12/2022] [Revised: 07/20/2022] [Accepted: 08/10/2022] [Indexed: 12/01/2022]
Abstract
Nowadays, large quantities of berries are still being dumped or used for composting and animal feeding. The objective of this study was to customize a technological design for appropriate valorization of blueberry pomace into a shelf-life-stable, dark purple multifunctional ingredient, containing lactic acid bacteria (Lactobacillus casei), by freeze-drying. The main anthocyanins in blueberries freeze-dried inoculated pomace are malvidin 3-O-glucoside, peonidin 3-O-glucoside, and cyanidin 3-O-glucoside. A viable cells content of 4.75×108 CFU/g DW was found after freeze-drying and the ability of the freeze-dried powder to inhibit the DPPH radical was 171.98 ± 1.73 mMol Trolox/g DW. The results obtained from CIElab analysis show a tendency to red and blue, characteristic of blueberry anthocyanins. The bioaccesibility of anthocyanins from blueberry powder was 37.8% and the probiotic survival rate after passing through the digestion process was 49.56%. The inhibitory potential of the obtained powder on α-amylase, pancreatic lipase, and α-glucosidase and tyrosinase was assessed. A significant antidiabetic potential of the powder was found, with IC50 values for α-amylase of 2.61 ± 0.24 mg/ml and for α-glucosidase of 1.37 ± 0.01 mg/ml, significantly lower when compared to corresponding drugs used in current practices. The powder also showed a significant potential to inhibit tyrosinase, supporting the hypothesis that the pomace resulting from juice and wine manufacturing may be successfully used to develop multifunctional ingredients with significant health benefits. PRACTICAL APPLICATION: Nowadays, food scientists and industry are seeking technological alternatives to obtain functional ingredients, due to the global interest in translating and applying scientific knowledge to address consumers' health issues. In our study, a freeze-drying customized design involving the use of the blueberry pomace, pectin, and Lactobacillus casei was applied to develop an ingredient with multiple functions. Besides a remarkable color, the powder showed good antioxidant activity, in vitro cells viability, and inhibitory activity against some metabolic syndrome-associated enzymes.
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Affiliation(s)
| | - Ștefania Adelina Milea
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Galati, Romania
| | - Bogdan Păcularu Burada
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Galati, Romania
| | - Silvius Stanciu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Galati, Romania
| | - Adrian Cîrciumaru
- Cross-Border Faculty, Dunarea de Jos University of Galati, Galați, Romania
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Galati, Romania
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Galati, Romania
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19
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Tapia-Quirós P, Montenegro-Landívar MF, Vecino X, Alvarino T, Cortina JL, Saurina J, Granados M, Reig M. A green approach to phenolic compounds recovery from olive mill and winery wastes. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 835:155552. [PMID: 35489508 DOI: 10.1016/j.scitotenv.2022.155552] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 04/07/2022] [Accepted: 04/23/2022] [Indexed: 06/14/2023]
Abstract
The aim of this study was to evaluate the recovery of phenolic compounds from olive mill and winery wastes by conventional solid-liquid extraction (SLE) using water as the extraction solvent. The studied variables were extraction time (5-15 min), temperature (25-90 °C), solid-to-liquid ratio (1:10-1:100 (kg/L)), pH (3-10) and application of multiple extractions (1-3). The extraction efficiency was evaluated in terms of total phenolic content (TPC), determined by high performance liquid chromatography (HPLC-UV), but also from the recovery of some representative phenolic compounds. The optimized conditions were one extraction step, 10 min, 25 °C, 1:30 (kg/L), pH 5 for olive pomace, and one extraction step, 10 min, 70 °C, 1:100 (kg/L), pH 5 for winery residues. The extraction method is simple and suitable for scaling-up in industry, and the aqueous extracts are fully compatible with further purification schemes based on the use of membranes or resins. The optimized technique was applied to a set of different representative residues from olive mill and winery industries, to assess their suitability as sources for phenolic compounds recovery. The phenolic content in the extracts was evaluated by chromatographic analysis and by the Folin-Ciocalteu assay (FC). Furthermore, the antioxidant capacity was determined by 2,2-azinobis-3-etilbenzotiazolina-6-sulfonat (ABTS), 2,-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. Because of their high contents in phenolic compounds and great antioxidant capacity, olive pomace and lees filters were identified as especially suited sources for phenolic compounds recovery.
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Affiliation(s)
- Paulina Tapia-Quirós
- Chemical Engineering Department, Escola d'Enginyeria de Barcelona Est (EEBE), Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/ Eduard Maristany 10-14, Campus Diagonal-Besòs, 08930 Barcelona, Spain; Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, 08930 Barcelona, Spain.
| | - Maria Fernanda Montenegro-Landívar
- Chemical Engineering Department, Escola d'Enginyeria de Barcelona Est (EEBE), Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/ Eduard Maristany 10-14, Campus Diagonal-Besòs, 08930 Barcelona, Spain; Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, 08930 Barcelona, Spain.
| | - Xanel Vecino
- CINTECX, University of Vigo, Chemical Engineering Department, 36310 Vigo, Spain.
| | - Teresa Alvarino
- Galician Water Research Center Foundation (Cetaqua Galicia), University of Santiago de Compostela, E-15782 Santiago de Compostela, Spain.
| | - José Luis Cortina
- Chemical Engineering Department, Escola d'Enginyeria de Barcelona Est (EEBE), Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/ Eduard Maristany 10-14, Campus Diagonal-Besòs, 08930 Barcelona, Spain; Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, 08930 Barcelona, Spain; CETAQUA, Carretera d'Esplugues, 75, 08940 Cornellà de Llobregat, Spain.
| | - Javier Saurina
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Diagonal 645, 08028 Barcelona, Spain.
| | - Mercè Granados
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Diagonal 645, 08028 Barcelona, Spain.
| | - Mònica Reig
- Chemical Engineering Department, Escola d'Enginyeria de Barcelona Est (EEBE), Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/ Eduard Maristany 10-14, Campus Diagonal-Besòs, 08930 Barcelona, Spain; Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, 08930 Barcelona, Spain.
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20
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Păcularu-Burada B, Ceoromila (Cantaragiu) AM, Vasile MA, Bahrim GE. Novel insights into different kefir grains usefulness as valuable multiple starter cultures to achieve bioactive gluten-free sourdoughs. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113670] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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21
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Factors Associated with White Fat Browning: New Regulators of Lipid Metabolism. Int J Mol Sci 2022; 23:ijms23147641. [PMID: 35886989 PMCID: PMC9325132 DOI: 10.3390/ijms23147641] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 07/03/2022] [Accepted: 07/07/2022] [Indexed: 11/20/2022] Open
Abstract
Mammalian adipose tissue can be divided into white and brown adipose tissue based on its colour, location, and cellular structure. Certain conditions, such as sympathetic nerve excitement, can induce the white adipose adipocytes into a new type of adipocytes, known as beige adipocytes. The process, leading to the conversion of white adipocytes into beige adipocytes, is called white fat browning. The dynamic balance between white and beige adipocytes is closely related to the body’s metabolic homeostasis. Studying the signal transduction pathways of the white fat browning might provide novel ideas for the treatment of obesity and alleviation of obesity-related glucose and lipid metabolism disorders. This article aimed to provide an overview of recent advances in understanding white fat browning and the role of BAT in lipid metabolism.
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22
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Kandemir K, Piskin E, Xiao J, Tomas M, Capanoglu E. Fruit Juice Industry Wastes as a Source of Bioactives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6805-6832. [PMID: 35544590 PMCID: PMC9204825 DOI: 10.1021/acs.jafc.2c00756] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 04/06/2022] [Accepted: 04/06/2022] [Indexed: 05/15/2023]
Abstract
Food processing sustainability, as well as waste minimization, are key concerns for the modern food industry. A significant amount of waste is generated by the fruit juice industry each year. In addition to the economic losses caused by the removal of these wastes, its impact on the environment is undeniable. Therefore, researchers have focused on recovering the bioactive components from fruit juice processing, in which a great number of phytochemicals still exist in the agro-industrial wastes, to help minimize the waste burden as well as provide new sources of bioactive compounds, which are believed to be protective agents against certain diseases such as cardiovascular diseases, cancer, and diabetes. Although these wastes contain non-negligible amounts of bioactive compounds, information on the utilization of these byproducts in functional ingredient/food production and their impact on the sensory quality of food products is still scarce. In this regard, this review summarizes the most recent literature on bioactive compounds present in the wastes of apple, citrus fruits, berries, stoned fruits, melons, and tropical fruit juices, together with their extraction techniques and valorization approaches. Besides, on the one hand, examples of different current food applications with the use of these wastes are provided. On the other hand, the challenges with respect to economic, sensory, and safety issues are also discussed.
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Affiliation(s)
- Kevser Kandemir
- Faculty
of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
| | - Elif Piskin
- Faculty
of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
| | - Jianbo Xiao
- Department
of Analytical Chemistry and Food Science, Faculty of Food Science
and Technology, University of Vigo-Ourense
Campus, E-32004 Ourense, Spain
- International
Research Center for Food Nutrition and Safety, Jiangsu University, 212013 Zhenjiang, China
| | - Merve Tomas
- Faculty
of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
| | - Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
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Pascual G, López MD, Vargas M, Aranda M, Cañumir JA. Next Generation Ingredients Based on Winemaking By-Products and an Approaching to Antiviral Properties. Foods 2022; 11:foods11111604. [PMID: 35681354 PMCID: PMC9180464 DOI: 10.3390/foods11111604] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 05/25/2022] [Accepted: 05/27/2022] [Indexed: 02/05/2023] Open
Abstract
Management of waste and use of winemaking by-products plays an important role in the development of new ingredients, especially with antiviral properties. Although the richness of bioactive compounds from wine waste is known, less is known about potential antiviral action. Bioactive compounds and health-enhancing effects of winery by-products make them potential candidates for use in antiviral ingredients. The design of new formulations by using nano-microencapsulation techniques will be necessary to successfully control diseases produced by viruses. Outcomes about the use of winery by-products, bioactive compounds found in winery wastes, green extraction techniques to concentrate these compounds, and development of formulations to obtain new ingredients were extracted from research around the world to be discussed and updated in this manuscript. The evidence collected in this review aims to encourage transfer of in vitro and in vivo knowledge to a new step for the development of antiviral and treatments.
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Affiliation(s)
- Guillermo Pascual
- Departamento de Producción Vegetal, Facultad de Agronomía, Universidad de Concepción, Vicente Méndez #595, Chillán 3780000, Chile; (M.D.L.); (M.V.)
- Correspondence:
| | - María Dolores López
- Departamento de Producción Vegetal, Facultad de Agronomía, Universidad de Concepción, Vicente Méndez #595, Chillán 3780000, Chile; (M.D.L.); (M.V.)
| | - Marisol Vargas
- Departamento de Producción Vegetal, Facultad de Agronomía, Universidad de Concepción, Vicente Méndez #595, Chillán 3780000, Chile; (M.D.L.); (M.V.)
| | - Mario Aranda
- Laboratorio de Investigación en Fármacos y Alimentos, Departamento de Farmacia, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Santiago 7810000, Chile;
| | - Juan Antonio Cañumir
- Laboratorio de Bioprocesos, Departamento de Agroindustría, Facultad de Ingenería Agrícola, Universidad de Concepción, Vicente Méndez #595, Chillán 3780000, Chile;
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Tapia-Quirós P, Montenegro-Landívar MF, Reig M, Vecino X, Saurina J, Granados M, Cortina JL. Integration of Nanofiltration and Reverse Osmosis Technologies in Polyphenols Recovery Schemes from Winery and Olive Mill Wastes by Aqueous-Based Processing. MEMBRANES 2022; 12:339. [PMID: 35323814 PMCID: PMC8954601 DOI: 10.3390/membranes12030339] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 03/16/2022] [Accepted: 03/16/2022] [Indexed: 11/16/2022]
Abstract
More sustainable waste management in the winery and olive oil industries has become a major challenge. Therefore, waste valorization to obtain value-added products (e.g., polyphenols) is an efficient alternative that contributes to circular approaches and sustainable environmental protection. In this work, an integration scheme was purposed based on sustainable extraction and membrane separation processes, such as nanofiltration (NF) and reverse osmosis (RO), for the recovery of polyphenols from winery and olive mill wastes. Membrane processes were evaluated in a closed-loop system and with a flat-sheet membrane configuration (NF270, NF90, and Duracid as NF membranes, and BW30LE as RO membrane). The separation and concentration efficiency were evaluated in terms of the total polyphenol content (TPC), and by polyphenol families (hydroxybenzoic acids, hydroxycinnamic acids, and flavonoids), using high-performance liquid chromatography. The water trans-membrane flux was dependent on the trans-membrane pressure for the NF and RO processes. NF90 membrane rejected around 91% of TPC for the lees filters extracts while NF270 membrane rejected about 99% of TPC for the olive pomace extracts. Otherwise, RO membranes rejected more than 99.9% of TPC for both types of agri-food wastes. Hence, NF and RO techniques could be used to obtain polyphenol-rich streams, and clean water for reuse purposes.
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Affiliation(s)
- Paulina Tapia-Quirós
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/Eduard Maristany 10–14, 08930 Barcelona, Spain; (P.T.-Q.); (M.F.M.-L.); (M.R.); (X.V.)
- Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, 08930 Barcelona, Spain
| | - María Fernanda Montenegro-Landívar
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/Eduard Maristany 10–14, 08930 Barcelona, Spain; (P.T.-Q.); (M.F.M.-L.); (M.R.); (X.V.)
- Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, 08930 Barcelona, Spain
| | - Mònica Reig
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/Eduard Maristany 10–14, 08930 Barcelona, Spain; (P.T.-Q.); (M.F.M.-L.); (M.R.); (X.V.)
- Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, 08930 Barcelona, Spain
| | - Xanel Vecino
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/Eduard Maristany 10–14, 08930 Barcelona, Spain; (P.T.-Q.); (M.F.M.-L.); (M.R.); (X.V.)
- Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, 08930 Barcelona, Spain
- Centro de Investigación en Tecnologías, Energía y Procesos Industriales (CINTECX), Chemical Engineering Department, Campus As Lagoas-Marcosende, University of Vigo, 36310 Vigo, Spain
| | - Javier Saurina
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Diagonal 645, 08028 Barcelona, Spain; (J.S.); (M.G.)
| | - Mercè Granados
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Diagonal 645, 08028 Barcelona, Spain; (J.S.); (M.G.)
| | - José Luis Cortina
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/Eduard Maristany 10–14, 08930 Barcelona, Spain; (P.T.-Q.); (M.F.M.-L.); (M.R.); (X.V.)
- Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, 08930 Barcelona, Spain
- Water Technology Centre (CETAQUA), Carretera d’Esplugues 75, 08940 Cornellà de Llobregat, Spain
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Shi F, Jiang ZB, Xu J, Bai XP, Liang QY, Fu ZH. Optimized extraction of phenolic antioxidants from red pitaya (Hylocereus polyrhizus) seeds by subcritical water extraction using response surface methodology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01212-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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26
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Tapia-Quirós P, Montenegro-Landívar MF, Reig M, Vecino X, Cortina JL, Saurina J, Granados M. Recovery of Polyphenols from Agri-Food By-Products: The Olive Oil and Winery Industries Cases. Foods 2022; 11:362. [PMID: 35159513 PMCID: PMC8834469 DOI: 10.3390/foods11030362] [Citation(s) in RCA: 40] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 01/20/2022] [Accepted: 01/21/2022] [Indexed: 02/06/2023] Open
Abstract
The production of olive oil and wine are two of the main agri-food economic activities in Southern Europe. They generate large amounts of solid and liquid wastes (e.g., olive pomace, olive mill wastewater, grape pomace, grape stems, wine lees, and wine processing wastewater) that represent a major environmental problem. Consequently, the management of these residues has become a big challenge for these industries, since they are harmful to the environment but rich in bioactive compounds, such as polyphenols. In recent years, the recovery of phenolic compounds has been proposed as a smart strategy for the valorization of these by-products, from a circular economy perspective. This review aims to provide a comprehensive description of the state of the art of techniques available for the analysis, extraction, and purification of polyphenols from the olive mill and winery residues. Thus, the integration and implementation of these techniques could provide a sustainable solution to the olive oil and winery sectors.
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Affiliation(s)
- Paulina Tapia-Quirós
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Diagonal 645, 08028 Barcelona, Spain; (P.T.-Q.); (M.F.M.-L.); (J.S.)
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/Eduard Maristany 10-14, 08930 Barcelona, Spain; (M.R.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, 08930 Barcelona, Spain
| | - María Fernanda Montenegro-Landívar
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Diagonal 645, 08028 Barcelona, Spain; (P.T.-Q.); (M.F.M.-L.); (J.S.)
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/Eduard Maristany 10-14, 08930 Barcelona, Spain; (M.R.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, 08930 Barcelona, Spain
| | - Mònica Reig
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/Eduard Maristany 10-14, 08930 Barcelona, Spain; (M.R.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, 08930 Barcelona, Spain
| | - Xanel Vecino
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/Eduard Maristany 10-14, 08930 Barcelona, Spain; (M.R.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, 08930 Barcelona, Spain
- Chemical Engineering Department, Research Center in Technologies, Energy and Industrial Processes—CINTECX, Campus As Lagoas-Marcosende, University of Vigo, 36310 Vigo, Spain
| | - José Luis Cortina
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/Eduard Maristany 10-14, 08930 Barcelona, Spain; (M.R.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, 08930 Barcelona, Spain
- Water Technology Center—CETAQUA, Carretera d’Esplugues, 75, 08940 Cornellà de Llobregat, Spain
| | - Javier Saurina
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Diagonal 645, 08028 Barcelona, Spain; (P.T.-Q.); (M.F.M.-L.); (J.S.)
| | - Mercè Granados
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Diagonal 645, 08028 Barcelona, Spain; (P.T.-Q.); (M.F.M.-L.); (J.S.)
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27
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Carullo D, Bosi M, Dermiki M, Bassani A, Jauregi P, Spigno G. Exploring different strategies of separation of antioxidant compounds from winery by-products via surfactant-assisted processes for process intensification and integration. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2021.11.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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28
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Gil-Martín E, Forbes-Hernández T, Romero A, Cianciosi D, Giampieri F, Battino M. Influence of the extraction method on the recovery of bioactive phenolic compounds from food industry by-products. Food Chem 2021; 378:131918. [PMID: 35085901 DOI: 10.1016/j.foodchem.2021.131918] [Citation(s) in RCA: 58] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 12/06/2021] [Accepted: 12/19/2021] [Indexed: 12/13/2022]
Abstract
Agro-foodindustries generate colossal amounts of non-edible waste and by-products, easily accessible as raw materials for up-cycling active phytochemicals. Phenolic compounds are particularly relevant in this field given their abundance in plant residues and the market interest of their functionalities (e.g. natural antioxidant activity) as part of nutraceutical, cosmetological and biomedical formulations. In "bench-to-bedside" achievements, sample extraction is essential because valorization benefits from matrix desorption and solubilization of targeted phytocompounds. Specifically, the composition and polarity of the extractant, the optimal sample particle size and sample:solvent ratio, as well as pH, pressure and temperature are strategic for the release and stability of mobilized species. On the other hand, current green chemistry environmental rules require extraction approaches that eliminate polluting consumables and reduce energy needs. Thus, the following pages provide an update on advanced technologies for the sustainable and efficient recovery of phenolics from plant matrices.
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Affiliation(s)
- Emilio Gil-Martín
- Department of Biochemistry, Genetics and Immunology, Faculty of Biology, University of Vigo, 36310 Vigo, Spain.
| | - Tamara Forbes-Hernández
- Department of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo, 36310 Vigo, Spain.
| | - Alejandro Romero
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Complutense University of Madrid, 28040 Madrid, Spain
| | - Danila Cianciosi
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona, 60131, Italy
| | - Francesca Giampieri
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona, 60131, Italy; Department of Biochemistry, Faculty of Sciences, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Maurizio Battino
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona, 60131, Italy; International Joint Research Laboratory of Intelligent Agriculture and Agri-product Processing, Jiangsu University, Zhenjiang, China; Research group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres, 21, 39011 Santander, Spain
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29
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de Andrade RB, Machado BAS, Barreto GDA, Nascimento RQ, Corrêa LC, Leal IL, Tavares PPLG, Ferreira EDS, Umsza-Guez MA. Syrah Grape Skin Residues Has Potential as Source of Antioxidant and Anti-Microbial Bioactive Compounds. BIOLOGY 2021; 10:biology10121262. [PMID: 34943177 PMCID: PMC8698917 DOI: 10.3390/biology10121262] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/08/2021] [Accepted: 11/09/2021] [Indexed: 12/27/2022]
Abstract
Simple Summary The aim of this study was to verify the influence of different extraction parameters (temperature and ultrasound time) of bioactive compounds from the skin of the Syrah variety of grape. Among the extracts obtained, those exposed to 20 min of sonication had the best results in terms of flavonoid content, antioxidant potential and phenolic profile. The temperature of 60 °C provided the most relevant results for the content of total phenolics, stilbenes, flavonols and phenolic acids, however, the association of this temperature with the use of ultrasound showed lower results as a source of antioxidant and antimicrobial bioactive compounds. Abstract In this study, we evaluated the effects of ultrasound-assisted extraction (UAE) under different time-temperature conditions on the content of bioactive compounds, antioxidant and antimicrobial activities of Syrah grape skin residue. The application of UAE showed a positive effect on the extraction of total flavonoids, and a negative effect on total polyphenols. The temperature of 40 °C and 60 °C without the UAE caused an increase of 260% and 287% of the total polyphenols, respectively. Nineteen individually bioactive compounds were quantified. The anthocyanin concentration (malvidin-3,5-di-O-glucoside 118.8–324.5 mg/100 g) showed high variation, to a lesser extent for phenolic acids, flavonoids, flavonols, procyanidins and stilbenes due to the UAE process. The Syrah grape skin residue has a high concentration of total phenolic compounds of 196–733.7 mg·GAE/100 g and a total flavonoid content of 9.8–40.0 mg·QE/100 g. The results of free radical scavenging activity (16.0–48.7 mg/100 mL, as EC50) and its inhibition of microbial growth (0.16 mg/mL, as EC50 for S. aureus, and 0.04 mg/mL, as EC50 for E. coli) by grape skin extract (UAE 40:20) indicate high antioxidant and antibacterial activity. It was concluded that the use of ultrasound needs further analysis for its application in this context, as it has shown deleterious effects on some compounds of interest. Syrah grape skin residue has potential as a source of bioactive antioxidants, antimicrobial activity and for use as a functional food ingredient.
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Affiliation(s)
- Roberta Barreto de Andrade
- School of Pharmacy, Federal University of Bahia (UFBA), Salvador 40170-115, BA, Brazil or (R.B.d.A.); (R.Q.N.); or (I.L.L.); or (P.P.L.G.T.)
| | - Bruna Aparecida Souza Machado
- SENAI Institute of Innovation (ISI) in Health Advanced Systems (CIMATEC ISI SAS), University Center SENAI/CIMATEC, Salvador 41650-010, BA, Brazil; (B.A.S.M.); or (G.d.A.B.)
| | - Gabriele de Abreu Barreto
- SENAI Institute of Innovation (ISI) in Health Advanced Systems (CIMATEC ISI SAS), University Center SENAI/CIMATEC, Salvador 41650-010, BA, Brazil; (B.A.S.M.); or (G.d.A.B.)
| | - Renata Quartieri Nascimento
- School of Pharmacy, Federal University of Bahia (UFBA), Salvador 40170-115, BA, Brazil or (R.B.d.A.); (R.Q.N.); or (I.L.L.); or (P.P.L.G.T.)
| | - Luiz Claudio Corrêa
- Brazilian Semi-Arid Agricultural Research Company (Embrapa Semiárido), BR428, Km 152, P.O. Box 23, Petrolina 56302-970, PE, Brazil;
| | - Ingrid Lessa Leal
- School of Pharmacy, Federal University of Bahia (UFBA), Salvador 40170-115, BA, Brazil or (R.B.d.A.); (R.Q.N.); or (I.L.L.); or (P.P.L.G.T.)
- SENAI Institute of Innovation (ISI) in Health Advanced Systems (CIMATEC ISI SAS), University Center SENAI/CIMATEC, Salvador 41650-010, BA, Brazil; (B.A.S.M.); or (G.d.A.B.)
| | | | - Ederlan de Souza Ferreira
- School of Pharmacy, Federal University of Bahia (UFBA), Salvador 40170-115, BA, Brazil or (R.B.d.A.); (R.Q.N.); or (I.L.L.); or (P.P.L.G.T.)
- Correspondence: (E.d.S.F.); (M.A.U.-G.); Tel.: +55-71-9923-13184 (E.d.S.F.); +55-71-9285-9330 (M.A.U.-G.)
| | - Marcelo Andrés Umsza-Guez
- Department of Biotechnology, Health Science Institute, Federal University of Bahia (UFBA), Salvador 40170-115, BA, Brazil
- Correspondence: (E.d.S.F.); (M.A.U.-G.); Tel.: +55-71-9923-13184 (E.d.S.F.); +55-71-9285-9330 (M.A.U.-G.)
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Rajha HN, Paule A, Aragonès G, Barbosa M, Caddeo C, Debs E, Dinkova R, Eckert GP, Fontana A, Gebrayel P, Maroun RG, Napolitano A, Panzella L, Pasinetti GM, Stevens JF, Schieber A, Edeas M. Recent Advances in Research on Polyphenols: Effects on Microbiota, Metabolism, and Health. Mol Nutr Food Res 2021; 66:e2100670. [PMID: 34806294 DOI: 10.1002/mnfr.202100670] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 09/23/2021] [Indexed: 01/02/2023]
Abstract
Polyphenols have attracted huge interest among researchers of various disciplines because of their numerous biological activities, such as antioxidative, antiinflammatory, antiapoptotic, cancer chemopreventive, anticarcinogenic, and antimicrobial properties, and their promising applications in many fields, mainly in the medical, cosmetics, dietary supplement and food industries. In this review, the latest scientific findings in the research on polyphenols interaction with the microbiome and mitochondria, their metabolism and health beneficial effects, their involvement in cognitive diseases and obesity development, as well as some innovations in their analysis, extraction methods, development of cosmetic formulations and functional food are summarized based on the papers presented at the 13th World Congress on Polyphenol Applications. Future implications of polyphenols in disease prevention and their strategic use as prophylactic measures are specifically addressed. Polyphenols may play a key role in our tomorrow´s food and nutrition to prevent many diseases.
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Affiliation(s)
| | - Armelle Paule
- International Society of Antioxidants in Nutrition and Health, Paris, France
| | | | | | | | | | - Rada Dinkova
- University of Food Technologies, Plovdiv, Bulgaria
| | | | | | - Prisca Gebrayel
- International Society of Antioxidants in Nutrition and Health, Paris, France
| | | | | | | | | | | | | | - Marvin Edeas
- University de Paris, Institut Cochin, Inserm, Paris, 1016, France
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Barbaccia P, Busetta G, Barbera M, Alfonzo A, Garofalo G, Francesca N, Moscarelli A, Moschetti G, Settanni L, Gaglio R. Effect of grape pomace from red cultivar 'Nero d'Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheese. J Appl Microbiol 2021; 133:130-144. [PMID: 34735730 DOI: 10.1111/jam.15354] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/12/2021] [Accepted: 11/01/2021] [Indexed: 02/04/2023]
Abstract
AIMS The purpose of this study was to functionalize an ovine stretched cheese belonging to 'Vastedda' typology with red grape pomace powder (GPP) of Nero d'Avola cultivar and to characterize the microbiological, physicochemical, phenolic profile and sensory characteristics of the final cheeses. METHODS AND RESULTS Before cheeses production, GPP was characterized for its microbiological profile, antibacterial activity and polyphenolic content. No colonies of bacteria and yeasts were detected in the GPP. GPP showed a large inhibition spectrum against spoilage and pathogenic bacteria. Three classes of polyphenolic compounds belonging to flavan-3-ols, flavonol and phenolic acids were identified. Two cheeses [0 and 1% (w w-1 ) of GPP] were produced with pasteurized ewe's milk and commercial starter cultures. Plate counts and randomly amplified polymorphic DNA analysis demonstrated the ability of the starter strains to drive the fermentation process in the presence of GPP. GPP enrichment resulted in an increase of protein, phenolic compounds, sensory traits and reduced fat. CONCLUSIONS GPP addition to cheese represents an optimal strategy for the valorization of winemaking by-products and to obtain polyphenol-enriched cheese. SIGNIFICANCE AND IMPACT OF THE STUDY This study allowed to achieve an ovine cheese with specific physicochemical, nutraceutical and sensorial characteristics able to enlarge the functional dairy product portfolio.
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Affiliation(s)
- Pietro Barbaccia
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Gabriele Busetta
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Marcella Barbera
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Antonio Alfonzo
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Giuliana Garofalo
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Nicola Francesca
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Angelo Moscarelli
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Giancarlo Moschetti
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
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Unambiguous NMR Structural Determination of (+)-Catechin-Laccase Dimeric Reaction Products as Potential Markers of Grape and Wine Oxidation. Molecules 2021; 26:molecules26206165. [PMID: 34684746 PMCID: PMC8537594 DOI: 10.3390/molecules26206165] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/04/2021] [Accepted: 10/07/2021] [Indexed: 11/17/2022] Open
Abstract
(+)-Catechin—laccase oxidation dimeric standards were hemi-synthesized using laccase from Trametes versicolor in a water-ethanol solution at pH 3.6. Eight fractions corresponding to eight potential oxidation dimeric products were detected. The fractions profiles were compared with profiles obtained with two other oxidoreductases: polyphenoloxidase extracted from grapes and laccase from Botrytis cinerea. The profiles were very similar, although some minor differences suggested possible dissimilarities in the reactivity of these enzymes. Five fractions were then isolated and analyzed by 1D and 2D NMR spectroscopy. The addition of traces of cadmium nitrate in the samples solubilized in acetone-d6 led to fully resolved NMR signals of phenolic protons, allowing the unambiguous structural determination of six reaction products, one of the fractions containing two enantiomers. These products can further be used as oxidation markers to investigate their presence and evolution in wine during winemaking and wine ageing.
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Grape Pomace for Topical Application: Green NaDES Sustainable Extraction, Skin Permeation Studies, Antioxidant and Anti-Inflammatory Activities Characterization in 3D Human Keratinocytes. Biomolecules 2021; 11:biom11081181. [PMID: 34439847 PMCID: PMC8393215 DOI: 10.3390/biom11081181] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 08/04/2021] [Accepted: 08/04/2021] [Indexed: 12/27/2022] Open
Abstract
Food waste is a global problem due to its environmental and economic impact, so there is great demand for the exploitation of new functional applications. The winemaking process leads to an incomplete extraction of high-value compounds, leaving the pomace still rich in polyphenols. This study was aimed at optimising and validating sustainable routes toward the extraction and further valorisation of these polyphenols, particularly for cosmeceutical applications. New formulations based on red grape pomace polyphenols and natural deep eutectic solvents (NaDESs) were here investigated, namely betaine combined with citric acid (BET-CA), urea (BET-U) and ethylene glycol (BET-EG), in which DESs were used both as extracting and carrying agents for polyphenols. The flavonoid profile determined by HPLC-MS/MS analysis showed similar malvidin content (51-56 μg mL-1) in the DES combinations, while BET-CA gave the best permeation performance in Franz cells, so it was further investigated in 3D human keratinocytes (HaCat spheroids) injured with the pro-oxidant agent menadione. BET-CA treatment showed good intracellular antioxidant activity (IC50 0.15 ± 0.02 μg mL-1 in malvidin content) and significantly decreased (p < 0.001) the release of the pro-inflammatory cytokine IL-8, improving cell viability. Thus, BET-CA formulation is worthy of investigation for potential use as a cosmetic ingredient to reduce oxidative stress and inflammation, which are causes of skin aging.
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Muñoz F, Urvieta R, Buscema F, Rasse M, Fontana A, Berli F. Phenolic Characterization of Cabernet Sauvignon Wines From Different Geographical Indications of Mendoza, Argentina: Effects of Plant Material and Environment. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.700642] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
The chemical and sensory characteristics of the wines are related to the geographical origin of the grape, as a result of the interplay between the plant material (G), its acclimatization to the environment (E) and the human factor that influences both the vineyard and the winery. The range of phenotypes that a single genotype can express depending on its environment is known as phenotypic plasticity and is the result of G × E interaction. The present study evaluated the independent and interactive effects of Cabernet Sauvignon plant materials (G: Clone 7 and Mount Eden) implanted in different geographical indications of Mendoza, Argentina (E: Agrelo, Pampa El Cepillo, Altamira and Gualtallary) according to fruit yield and phenolic profiles of wines. The experiment was carried out during 2018 and 2019 vintages using a multifactorial design. When berries reached 24 °Brix, the clusters were harvested, analyzed and wines elaborated by a standardized procedure. Then, the anthocyanin and non-anthocyanin phenolic profiles of wines were determined by high-performance liquid chromatography with diode array and fluorescence detection (HPLC-DAD–FLD). The results revealed significant G × E interactions for yield traits, including the number of clusters per plant. Differential chemical composition and quality parameters of the resulting wines, markedly affected by E, were observed; that is the geographical location of the vineyards. There were similarities in the phenolic composition between Pampa El Cepillo and Altamira, while larger differences between Agrelo and Gualtallary were observed. Gualtallary presented the highest levels of anthocyanins, quercetin and trans-resveratrol. The increased amount of these compounds in Gualtallary was associated with an increased UV-B exposure of plants at this high altitude environment. This is the first report that characterizes the effects of plant material and environment for Cabernet Sauvignon. These results are of oenological and viticulture interest for the wine industry demonstrating that the selection of the plant material and the vineyard location for Cabernet Sauvignon can considerably affect the quality attributes of wines.
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Zhang W, Qi S, Xue X, Al Naggar Y, Wu L, Wang K. Understanding the Gastrointestinal Protective Effects of Polyphenols using Foodomics-Based Approaches. Front Immunol 2021; 12:671150. [PMID: 34276660 PMCID: PMC8283765 DOI: 10.3389/fimmu.2021.671150] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Accepted: 06/07/2021] [Indexed: 12/12/2022] Open
Abstract
Plant polyphenols are rich sources of natural anti-oxidants and prebiotics. After ingestion, most polyphenols are absorbed in the intestine and interact with the gut microbiota and modulated metabolites produced by bacterial fermentation, such as short-chain fatty acids (SCFAs). Dietary polyphenols immunomodulatory role by regulating intestinal microorganisms, inhibiting the etiology and pathogenesis of various diseases including colon cancer, colorectal cancer, inflammatory bowel disease (IBD) and colitis. Foodomics is a novel high-throughput analysis approach widely applied in food and nutrition studies, incorporating genomics, transcriptomics, proteomics, metabolomics, and integrating multi-omics technologies. In this review, we present an overview of foodomics technologies for identifying active polyphenol components from natural foods, as well as a summary of the gastrointestinal protective effects of polyphenols based on foodomics approaches. Furthermore, we critically assess the limitations in applying foodomics technologies to investigate the protective effect of polyphenols on the gastrointestinal (GI) system. Finally, we outline future directions of foodomics techniques to investigate GI protective effects of polyphenols. Foodomics based on the combination of several analytical platforms and data processing for genomics, transcriptomics, proteomics and metabolomics studies, provides abundant data and a more comprehensive understanding of the interactions between polyphenols and the GI tract at the molecular level. This contribution provides a basis for further exploring the protective mechanisms of polyphenols on the GI system.
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Affiliation(s)
- Wenwen Zhang
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Suzhen Qi
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xiaofeng Xue
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yahya Al Naggar
- Zoology Department, Faculty of Science, Tanta University, Tanta, Egypt
- General Zoology, Institute for Biology, Martin Luther University Halle-Wittenberg, Halle (Saale), Germany
| | - Liming Wu
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Kai Wang
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
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Milinčić DD, Stanisavljević NS, Kostić AŽ, Soković Bajić S, Kojić MO, Gašić UM, Barać MB, Stanojević SP, Lj Tešić Ž, Pešić MB. Phenolic compounds and biopotential of grape pomace extracts from Prokupac red grape variety. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110739] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Ferreyra S, Torres-Palazzolo C, Bottini R, Camargo A, Fontana A. Assessment of in-vitro bioaccessibility and antioxidant capacity of phenolic compounds extracts recovered from grapevine bunch stem and cane by-products. Food Chem 2021; 348:129063. [PMID: 33493848 DOI: 10.1016/j.foodchem.2021.129063] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 12/29/2020] [Accepted: 01/06/2021] [Indexed: 02/08/2023]
Abstract
Grapevine woody by-products contain bioactive substances, mainly phenolic compounds (PCs), whose beneficial health effects initially depends on their levels of intake and bioavailability. Therefore, in-vitro simulated gastrointestinal digestion (GID; oral, gastric and intestinal phases) was performed to evaluate the bioaccessibility and antioxidant capacity (AC) of PCs extracts recovered from grapevine bunch stem and cane from Malbec grape cultivar. The total PCs in cane and bunch stem extracts were 74 and 20% bioaccessible, respectively. Syringic acid, cinnamic acid, ε-viniferin, naringenin and myricetin were highly bioaccessible, noticeably ε-viniferin in cane extract with 137%. The high bioaccessibility observed, particularly for compounds at high concentration such as ε-viniferin, will help to better understand the bioactive potential of these by-products. In this sense, bunch stems and canes can be considered as new and sustainable sources of bioactive substances for applications as functional ingredients or nutraceuticals in food and pharmaceutical industries.
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Affiliation(s)
- Susana Ferreyra
- Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza (IBAM), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)-Universidad Nacional de Cuyo (UNCuyo), Almirante Brown 500, M5528AHB Chacras de Coria, Argentina
| | - Carolina Torres-Palazzolo
- Laboratorio de Cromatografía para Agroalimentos, IBAM-CONICET-UNCuyo, Almirante Brown 500, M5528AHB Chacras de Coria, Argentina
| | - Rubén Bottini
- Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza (IBAM), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)-Universidad Nacional de Cuyo (UNCuyo), Almirante Brown 500, M5528AHB Chacras de Coria, Argentina; Instituto de Veterinaria Ambiente y Salud, Universidad Juan A. Maza, Lateral Sur del Acceso Este 2245, 5519 Guaymallén, Argentina
| | - Alejandra Camargo
- Laboratorio de Cromatografía para Agroalimentos, IBAM-CONICET-UNCuyo, Almirante Brown 500, M5528AHB Chacras de Coria, Argentina
| | - Ariel Fontana
- Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza (IBAM), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)-Universidad Nacional de Cuyo (UNCuyo), Almirante Brown 500, M5528AHB Chacras de Coria, Argentina; Cátedra de Química Orgánica y Biológica, Departamento de Biomatemática y Fisicoquímica, Facultad de Ciencias Agrarias-UNCuyo, Chacras de Coria, Mendoza, Argentina.
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Shramko I, Ageeva E, Maliy K, Repinskaya I, Gurtovaya A. Genetic and pathophysiological substantiation of polyphenolic grape processing products’ application in the treatment of metabolic syndrome in the population of the Republic of Crimea. BIO WEB OF CONFERENCES 2021. [DOI: 10.1051/bioconf/20213906001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Adipose tissue in abdominal obesity produces various cytokines, the most important of which is adiponectin (AN). Polymorphism of the AN receptor genes is associated with the risk of metabolic syndrome (MS) and type 2 diabetes mellitus (DM2) development. The aim of the study was to investigate the association of AN genes receptors’ polymorphism with the development of MS and DM2 in the Republic of Crimea as well as the possibility of named pathology correction with polyphenolic functional foods. The study included 100 patients with confirmed diagnosis of DM2 and MS. Genomic DNA was isolated from the whole blood of patients. Gene polymorphism amplification was performed by PCR real-time. The most common genotype of the ADIPOQ gene (rs1501299) among patients with DM2 and MS was GT polymorphism G276T. The most frequent genotypes of the ADIPOR1 gene were AC (rs2275737) – 53.3% and CT (rs2275738) - 50.0%. The most frequent combinations between ADIPOR1 and ADIPOQ genes were AC (rs2275737) /CT (rs2275738) and GT (rs1501299) – 28.6%, as well as AC (rs2275737)/CT (rs2275738) and GG (rs1501299) – 19.7%. Thus, in patients with MS and DM2 in the Republic of Crimea, associations of polymorphism of the genes of the AN receptors with the development of this pathology have been established. It is known that polyphenols of red grape varieties are epigenetic modifiers. Therefore, these products can be included in individual nutrition programs in population groups genetically predisposed to MS and DM2.
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Effect of grape pomace powder addition on chemical, nutritional and technological properties of cakes. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109950] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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Determination of the rheological behavior and thermophysical properties of malbec grape juice concentrates (Vitis vinifera). Food Res Int 2020; 137:109431. [PMID: 33233113 DOI: 10.1016/j.foodres.2020.109431] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 06/05/2020] [Accepted: 06/09/2020] [Indexed: 11/21/2022]
Abstract
The rheological behavior and thermophysical properties (density, specific heat, and thermal conductivity) were experimentally determined as function of temperature (1-66 °C) and solid soluble content (13.6-45.0°Brix) for Malbec grape juice aiming at designing the unit operations involved in beverage industries. Mathematical modeling was performed to provide valuable information about the rheological behavior and thermophysical properties of Malbec grape juice at different concentrations and temperatures. The Ostwald-de Waele model fitted the concentrates rheological behavior with high accuracy. The consistency coefficients were significantly reduced by the temperature increase, following an Arrhenius relationship with activation energy ranging from 11.02 kJ/mol (45.0 °Brix) to 11.54 kJ/mol (21.0 °Brix). In contrast, they were increased by the higher concentration levels, ranging from 0.2044 Pa.sn (13.6 °Brix, 6 °C) to 20.9451 Pa.sn (45.0 °Brix, 1 °C). The flow behavior index was not influenced by temperature; however, it was strictly related to the concentration, assuming shear-thinning behavior (0.96 < n < 0.54), regardless of the solid soluble contents. Density, specific heat, and thermal conductivity were significantly correlated with both the temperature and concentration parameters by second-order polynomial models. The obtained results can be suitable for the potential use of Malbec juice concentrate as a chaptalization agent in winemaking and grape juice production.
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Rodriguez Lanzi C, Perdicaro DJ, Gambarte Tudela J, Muscia V, Fontana AR, Oteiza PI, Vazquez Prieto MA. Grape pomace extract supplementation activates FNDC5/irisin in muscle and promotes white adipose browning in rats fed a high-fat diet. Food Funct 2020; 11:1537-1546. [PMID: 31998896 DOI: 10.1039/c9fo02463h] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Irisin is a myokine regulated by peroxisome proliferator-activated receptor gamma co-activator-1α (PGC-1α) in the exercising skeletal muscle and released into the bloodstream after cleavage of FNDC5. Circulating irisin can up-regulate UCP-1 expression in white adipose tissue (WAT) promoting the formation of brown-like adipocytes. The aim of this study was to evaluate if supplementation with a grape pomace extract (GPE) could activate the FNDC5/irisin pathway via PGC-1α in rats fed a high fat diet (HFD). For this purpose we characterized the activation of: i. the FNDC5/irisin pathway and AMPK in skeletal muscle and ii. proteins involved in the formation of brown-like cells in epididymal WAT (eWAT). Consumption of the GPE activated the FNDC5/irisin pathway, increased AMPK phosphorylation in skeletal muscle and enhanced irisin plasma levels. In eWAT, the GPE increased the level of proteins involved in WAT browning, i.e. PGC-1α, PPARγ, PRDM16 and UCP-1. The GPE also prevented HFD-induced adipocyte hypertrophy and systemic insulin resistance. Consistently, in L6 myotubes, (-)-epicatechin (EC), a flavonoid abundant in the GPE, prevented palmitate-mediated downregulation of FNDC5/irisin protein expression and secretion, in part via PGC-1α activation. Consumption of the GPE, a winemaking residue rich in bioactive compounds, could be a beneficial strategy to counteract the adverse effects of Western style diets through the promotion of WAT browning.
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Affiliation(s)
- Cecilia Rodriguez Lanzi
- Laboratorio de Nutrición y Fisiopatología de la Obesidad, Instituto de Medicina y Biología Experimental de Cuyo (IMBECU)-CONICET, Mendoza, Argentina.
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Koudoufio M, Desjardins Y, Feldman F, Spahis S, Delvin E, Levy E. Insight into Polyphenol and Gut Microbiota Crosstalk: Are Their Metabolites the Key to Understand Protective Effects against Metabolic Disorders? Antioxidants (Basel) 2020; 9:E982. [PMID: 33066106 PMCID: PMC7601951 DOI: 10.3390/antiox9100982] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 09/30/2020] [Accepted: 09/30/2020] [Indexed: 12/12/2022] Open
Abstract
Lifestyle factors, especially diet and nutrition, are currently regarded as essential avenues to decrease modern-day cardiometabolic disorders (CMD), including obesity, metabolic syndrome, type 2 diabetes, and atherosclerosis. Many groups around the world attribute these trends, at least partially, to bioactive plant polyphenols given their anti-oxidant and anti-inflammatory actions. In fact, polyphenols can prevent or reverse the progression of disease processes through many distinct mechanisms. In particular, the crosstalk between polyphenols and gut microbiota, recently unveiled thanks to DNA-based tools and next generation sequencing, unravelled the central regulatory role of dietary polyphenols and their intestinal micro-ecology metabolites on the host energy metabolism and related illnesses. The objectives of this review are to: (1) provide an understanding of classification, structure, and bioavailability of dietary polyphenols; (2) underline their metabolism by gut microbiota; (3) highlight their prebiotic effects on microflora; (4) discuss the multifaceted roles of their metabolites in CMD while shedding light on the mechanisms of action; and (5) underscore their ability to initiate host epigenetic regulation. In sum, the review clearly documents whether dietary polyphenols and micro-ecology favorably interact to promote multiple physiological functions on human organism.
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Affiliation(s)
- Mireille Koudoufio
- Research Centre, Sainte-Justine University Health Center, Montreal, QC H3T 1C5, Canada; (M.K.); (F.F.); (S.S.); (E.D.)
- Department of Nutrition, Université de Montréal, Montreal, QC H3T 1J4, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, QC G1V 0A6, Canada;
| | - Yves Desjardins
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, QC G1V 0A6, Canada;
| | - Francis Feldman
- Research Centre, Sainte-Justine University Health Center, Montreal, QC H3T 1C5, Canada; (M.K.); (F.F.); (S.S.); (E.D.)
- Department of Nutrition, Université de Montréal, Montreal, QC H3T 1J4, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, QC G1V 0A6, Canada;
| | - Schohraya Spahis
- Research Centre, Sainte-Justine University Health Center, Montreal, QC H3T 1C5, Canada; (M.K.); (F.F.); (S.S.); (E.D.)
- Department of Nutrition, Université de Montréal, Montreal, QC H3T 1J4, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, QC G1V 0A6, Canada;
| | - Edgard Delvin
- Research Centre, Sainte-Justine University Health Center, Montreal, QC H3T 1C5, Canada; (M.K.); (F.F.); (S.S.); (E.D.)
- Department of Biochemistry, Université de Montréal, Montreal, QC H3T 1J4, Canada
| | - Emile Levy
- Research Centre, Sainte-Justine University Health Center, Montreal, QC H3T 1C5, Canada; (M.K.); (F.F.); (S.S.); (E.D.)
- Department of Nutrition, Université de Montréal, Montreal, QC H3T 1J4, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, QC G1V 0A6, Canada;
- Department of Pediatrics, Université de Montréal, Montreal, QC H3T 1J4, Canada
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Grape ( Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry. Foods 2020; 9:foods9101360. [PMID: 32992712 PMCID: PMC7599587 DOI: 10.3390/foods9101360] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 09/18/2020] [Accepted: 09/21/2020] [Indexed: 12/14/2022] Open
Abstract
Wine production is an ancient human activity that generates several by-products, which include some constituents known for their potential in health care and for their role in the food or cosmetic industries. Any variety of grape (Vitis vinifera L.) contains nutrients and bioactive compounds available from their juice or solid parts. Grape seed extract has demonstrated many activities in disease prevention, such as antioxidant effects, which make it a potential source of nutraceuticals. Grape seed is a remarkable winery industry by-product due to the bioactivity of its constituents. Methods for recovery of oil from grape seeds have evolved to improve both the quantity and quality of the yield. Both the lipophilic and hydrophilic chemicals present in the oil of V. vinifera L. make this wine by-product a source of natural nutraceuticals. Food and non-food industries are becoming novel targets of oil obtained from grape seeds given its various properties. This review focuses on the advantages of grape seed oil intake in our diet regarding its chemical composition in industries not related to wine production and the economic and environmental impact of oil production.
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da Silva GV, Machado BAS, de Oliveira WP, da Silva CFG, de Quadros CP, Druzian JI, Ferreira EDS, Umsza-Guez MA. Effect of Drying Methods on Bioactive Compounds and Antioxidant Capacity in Grape Skin Residues from the New Hybrid Variety "BRS Magna". Molecules 2020; 25:E3701. [PMID: 32823808 PMCID: PMC7466153 DOI: 10.3390/molecules25163701] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 08/07/2020] [Accepted: 08/11/2020] [Indexed: 11/16/2022] Open
Abstract
The effects of the drying process using the conventional oven and freeze-drying on the thermogravimetric profile, proximate composition, color parameters, individual bioactive compounds, and antioxidant activity in the grape residue (skin) were evaluated. Twenty individual phenolic compounds were identified, where a variation in concentration was observed for flavonols, stilbenes, phenolic acids, flavonoids, procyanidins, and particularly anthocyanins (malvidin-3,5-di-O-glucoside of 253.2-536.9 mg/kg) due to the drying process. Drying in a conventional oven caused a decrease of 23% of the total polyphenols. The skin of the BRS magna grape has a high concentration of total phenolic content of 489.5-148.3 mg.GAE/100 g, total anthocyanin content of 124.9-260.1 mg.CE/100 g, and total flavonoid content of 12.7-26.0 mg.QE/100 g. The results of free radical scavenging activity (1.26-4.91 μg/mL, as EC50) and ferric reducing antioxidant power (82.93-184.10 μmol/g of skin as equivalent to Fe2SO4) indicate high antioxidant activity, independently of the drying process applied. It was concluded that, if the application is directed to anthocyanin compounds, the use of lyophilization is recommended. On the other hand, if the interest is in bioactive compounds that exert antioxidant activity, conventional oven-drying can be used.
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Affiliation(s)
- Gabriela Viana da Silva
- School of Pharmacy, Federal University of Bahia (UFBA), Salvador 40170-115, Bahia, Brazil; (G.V.d.S.); (W.P.d.O.); (C.F.G.d.S.); (J.I.D.)
| | | | - Walkia Polliana de Oliveira
- School of Pharmacy, Federal University of Bahia (UFBA), Salvador 40170-115, Bahia, Brazil; (G.V.d.S.); (W.P.d.O.); (C.F.G.d.S.); (J.I.D.)
| | - Camilla Fernanda Godinho da Silva
- School of Pharmacy, Federal University of Bahia (UFBA), Salvador 40170-115, Bahia, Brazil; (G.V.d.S.); (W.P.d.O.); (C.F.G.d.S.); (J.I.D.)
| | - Cedenir Pereira de Quadros
- School of Pharmacy, Federal University of the São Francisco Valley (UNIVASF), Petrolina 56300-000, Pernambuco, Brazil;
| | - Janice Izabel Druzian
- School of Pharmacy, Federal University of Bahia (UFBA), Salvador 40170-115, Bahia, Brazil; (G.V.d.S.); (W.P.d.O.); (C.F.G.d.S.); (J.I.D.)
| | - Ederlan de Souza Ferreira
- School of Pharmacy, Federal University of Bahia (UFBA), Salvador 40170-115, Bahia, Brazil; (G.V.d.S.); (W.P.d.O.); (C.F.G.d.S.); (J.I.D.)
| | - Marcelo Andrés Umsza-Guez
- Department of Biotechnology, Health Science Institute, Federal University of Bahia (UFBA), Salvador 40170-115, Bahia, Brazil
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V González de Peredo A, Vázquez-Espinosa M, Piñeiro Z, Espada-Bellido E, Ferreiro-González M, F Barbero G, Palma M. Development of a rapid and accurate UHPLC-PDA-FL method for the quantification of phenolic compounds in grapes. Food Chem 2020; 334:127569. [PMID: 32707360 DOI: 10.1016/j.foodchem.2020.127569] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 07/09/2020] [Accepted: 07/10/2020] [Indexed: 11/28/2022]
Abstract
Grapes are a great source of phenolic compounds, which have excellent antioxidant properties. Efficient analytical methods are necessary to selectively and precisely determine these compounds content in grapes. In this study, a reverse-phase ultra-high performance liquid chromatography (UHPLC) method with fluorescence and photodiode array detection has been developed to determine and quantify 27 of the main phenolic compounds present in grapes. An ACQUITY UPLC® BEH C18 (50 mm × 2.1 mm i.d., 1.7 mm particle size) column was employed. A gradient method was developed and column temperature (25-55 °C), as well as flow rate (0.6-0.75 mL min-1), were optimized. The optimum conditions allowed the separation of all the compounds in less than 9 min. The method was validated and demonstrated excellent detection and quantification limits, precision, and selectivity. Finally, several grape varieties were studied in order to demonstrate the applicability of the method to the analysis of real matrix samples.
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Affiliation(s)
- Ana V González de Peredo
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - Mercedes Vázquez-Espinosa
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - Zulema Piñeiro
- Centro IFAPA Rancho de la Merced, Carretera de Trebujena, km 3.2, Apdo. 589, 11471 Jerez de la Frontera, Cadiz, Spain
| | - Estrella Espada-Bellido
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - Marta Ferreiro-González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - Gerardo F Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
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David G, Vannini M, Sisti L, Marchese P, Celli A, Gontard N, Angellier-Coussy H. Eco-Conversion of Two Winery Lignocellulosic Wastes into Fillers for Biocomposites: Vine Shoots and Wine Pomaces. Polymers (Basel) 2020; 12:E1530. [PMID: 32664324 PMCID: PMC7408111 DOI: 10.3390/polym12071530] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 07/04/2020] [Accepted: 07/06/2020] [Indexed: 11/16/2022] Open
Abstract
Two winery residues, namely vine shoots (ViSh) and wine pomace (WiPo), were up-cycled as fillers in PHBV-based biocomposites. Answering a biorefinery approach, the impact of a preliminary polyphenols extraction step using an acetone/water mixture on the reinforcing effect of fillers was assessed. Biocomposites (filler content up to 20 wt%) were prepared by melt-mixing and compared in terms of final performance (thermal, mechanical and barrier). It was shown that the reinforcing effect was slightly better in the case of vine shoots, while it was not significantly affected by the pre-treatment, demonstrating that these two winery residues could be perfectly used as fillers in composite materials even after an extraction process to maximize their potential of valorization.
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Affiliation(s)
- Grégoire David
- JRU IATE 1208–Univ Montpellier, INRAE, 2 Place Pierre Viala, Bat 31, F-34060 Montpellier 01, France; (G.D.); (N.G.)
| | - Micaela Vannini
- Department of Civil, Chemical, Environmental, and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy; (L.S.); (P.M.); (A.C.)
| | - Laura Sisti
- Department of Civil, Chemical, Environmental, and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy; (L.S.); (P.M.); (A.C.)
| | - Paola Marchese
- Department of Civil, Chemical, Environmental, and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy; (L.S.); (P.M.); (A.C.)
| | - Annamaria Celli
- Department of Civil, Chemical, Environmental, and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy; (L.S.); (P.M.); (A.C.)
| | - Nathalie Gontard
- JRU IATE 1208–Univ Montpellier, INRAE, 2 Place Pierre Viala, Bat 31, F-34060 Montpellier 01, France; (G.D.); (N.G.)
| | - Hélène Angellier-Coussy
- JRU IATE 1208–Univ Montpellier, INRAE, 2 Place Pierre Viala, Bat 31, F-34060 Montpellier 01, France; (G.D.); (N.G.)
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Fuchs C, Bakuradze T, Steinke R, Grewal R, Eckert GP, Richling E. Polyphenolic composition of extracts from winery by-products and effects on cellular cytotoxicity and mitochondrial functions in HepG2 cells. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103988] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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48
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Research Advances in the Use of Bioactive Compounds from Vitis vinifera By-Products in Oral Care. Antioxidants (Basel) 2020; 9:antiox9060502. [PMID: 32521718 PMCID: PMC7346141 DOI: 10.3390/antiox9060502] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2020] [Revised: 06/02/2020] [Accepted: 06/04/2020] [Indexed: 02/07/2023] Open
Abstract
Oral health is considered an important factor of general health and it contributes to the quality of life. Despite the raising awareness of preventive measures, the prevalence of oral health conditions continues to increase. In this context, a growing interest in investigating natural resources like Vitis vinifera (V. vinifera) phenolic compounds (PhCs) as oral health promoters has emerged. This paper aims to review the evidence about the bioactivities of V. vinifera by-products in oral health. Up to date, a high number of studies have thoroughly reported the antimicrobial and antiplaque activity of V. vinifera extracts against S. mutans or in multi-species biofilms. Moreover, the bioactive compounds from V. vinifera by-products have been shown to modulate the periodontal inflammatory response and the underlying oxidative stress imbalance induced by the pathogenic bacteria. Considering these beneficial effects, the utility of V. vinifera by-products in the maintaining of oral health and the necessary steps towards the development of oral care products were emphasized. In conclusion, the high potential of V. vinifera by-products could be valorized in the development of oral hygiene products with multi-target actions in the prevention and progression of several oral conditions.
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49
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Latest developments in polyphenol recovery and purification from plant by-products: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.003] [Citation(s) in RCA: 75] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Subcritical water extraction, identification, antioxidant and antiproliferative activity of polyphenols from lotus seedpod. Sep Purif Technol 2020. [DOI: 10.1016/j.seppur.2019.116217] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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