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Turhan Kara I, Yücel S, Arici M. Clarification of red grape juice by amine-functionalized magnesium silica aerogel. Food Chem 2024; 457:140132. [PMID: 38917570 DOI: 10.1016/j.foodchem.2024.140132] [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: 03/12/2024] [Revised: 06/01/2024] [Accepted: 06/14/2024] [Indexed: 06/27/2024]
Abstract
The clarification conditions and the selection of the clarification agent are pivotal in eliminating the haze components from red grape juice (RGJ) while minimizing the loss of functional color components. In this context, we synthesized a water glass-based APTES functionalized magnesium silica aerogel (MSA-NH3) incorporating 61.44 molecules/nm2 of amine groups, resulting in a positively charged zeta potential value of 33.9 mV (pH 3.4) for clarification of RGJ by targeting negatively charged polyphenols. The optimum clarification conditions using MSA-NH3 were determined as 0.18 g MSA-NH3/L RGJ, 20 °C, and 60 min through the application of Box-Behnken design. Under these conditions, MSA-NH3 exhibited excellent adsorption of haze components (3.61 NTU), outperforming the commercial bentonite-gelatine combination (BGC) (5.45 NTU). Furthermore, it exhibited greater efficacy in preserving anthocyanins while adsorbing browning components. MSA-NH3 has a high potential to serve as a functional alternative clarification agent in the beverage industry due to its promising clarification performance.
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Affiliation(s)
- Ilkay Turhan Kara
- Department of Nutrition and Dietetics, School of Health Sciences, Istanbul Arel University, Zeytinburnu 34010, Istanbul, Turkey; Department of Bioengineering, Faculty of Chemistry and Metallurgy, Yildiz Technical University, Esenler, 34210 Istanbul, Turkey.
| | - Sevil Yücel
- Department of Bioengineering, Faculty of Chemistry and Metallurgy, Yildiz Technical University, Esenler, 34210 Istanbul, Turkey
| | - Muhammet Arici
- Department of Food Engineering, Faculty of Chemistry and Metallurgy, Yildiz Technical University, Esenler, 34210 Istanbul, Turkey
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2
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Wang F, Xu H, Wang M, Yu X, Cui Y, Xu L, Ma A, Ding Z, Huo S, Zou B, Qian J. Application of Immobilized Enzymes in Juice Clarification. Foods 2023; 12:4258. [PMID: 38231709 DOI: 10.3390/foods12234258] [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: 09/01/2023] [Revised: 10/24/2023] [Accepted: 11/23/2023] [Indexed: 01/19/2024] Open
Abstract
Immobilized enzymes are currently being rapidly developed and are widely used in juice clarification. Immobilized enzymes have many advantages, and they show great advantages in juice clarification. The commonly used methods for immobilizing enzymes include adsorption, entrapment, covalent bonding, and cross-linking. Different immobilization methods are adopted for different enzymes to accommodate their different characteristics. This article systematically reviews the methods of enzyme immobilization and the use of immobilized supports in juice clarification. In addition, the mechanisms and effects of clarification with immobilized pectinase, immobilized laccase, and immobilized xylanase in fruit juice are elaborated upon. Furthermore, suggestions and prospects are provided for future studies in this area.
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Affiliation(s)
- Feng Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Institute of Agricultural Products Processing Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Hui Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Miaomiao Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiaolei Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yi Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Ling Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Institute of Agricultural Products Processing Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Anzhou Ma
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China
| | - Zhongyang Ding
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Shuhao Huo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Bin Zou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jingya Qian
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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3
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Shirvani A, Mirzaaghaei M, Goli SAH. Application of natural fining agents to clarify fruit juices. Compr Rev Food Sci Food Saf 2023; 22:4190-4216. [PMID: 37615977 DOI: 10.1111/1541-4337.13207] [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: 01/23/2023] [Revised: 04/11/2023] [Accepted: 06/13/2023] [Indexed: 08/25/2023]
Abstract
The consumption of fruit juices has been increasingly growing all over the world. The clarification process is considered as one of the most important stages in fruit juice production, which can provide the products with desired clear visual appearance. Nowadays, the tendency of consumers to use the natural-clarified fruit juices encourages the researchers to allocate much attention on utilization of natural clarifying agents to clarify different fruit juices. This review article has first introduced the most frequent causes of turbidity in fruit juices including polysaccharides (i.e., cellulose, hemicelluloses, lignin, starch, and pectic substances), proteins and polyphenols (especially tannins) as well as their removal mechanisms. After that, a comprehensive summary of research on natural fining agents, including clay minerals, polysaccharides, proteins, enzymes (free and immobilized forms), and activated carbon is provided with a focus on their application in the juice clarification process. The chemical composition of natural substances, their efficiency on reduction of turbidity-causing compounds and the changes in properties of clarified juices such as turbidity (clarity), total phenolic content, total anthocyanins, viscosity, and sensory evaluation followed by their stability during the storage have been deeply discussed.
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Affiliation(s)
- Atefe Shirvani
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Marzieh Mirzaaghaei
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Sayed Amir Hossein Goli
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
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Orhan Dereli B, Türkyılmaz M, Özkan M. Clarification of pomegranate and strawberry juices: Effects of various clarification agents on turbidity, anthocyanins, colour, phenolics and antioxidant activity. Food Chem 2023; 413:135672. [PMID: 36804743 DOI: 10.1016/j.foodchem.2023.135672] [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: 07/01/2022] [Revised: 12/14/2022] [Accepted: 02/08/2023] [Indexed: 02/12/2023]
Abstract
Effects of clarification on turbidity, anthocyanins (ACNs), colour, phenolics, ascorbic acid and antioxidant activity (AA) of pomegranate (PJ) and strawberry juices (SJ) were investigated. Cold-clarification was applied to PJ using only gelatine. For hot-clarification of both juices, bentonite, gelatine and kieselsol were used. Moreover, pectolytic enzyme was added to SJ that contains pectin. Depectinization caused an increase in colour density of SJ and bentonite treatment resulted in low turbidity (9.5 NTU). However, gelatine and kieselsol significantly reduced ACN content (15%) and increased turbidity (70.1 NTU). In PJ, no step during hot-clarification provided low turbidity (93.2-162.0 NTU), while relatively low turbidity (28.7 NTU) and anthocyanin loss (9.8%) was achieved during cold-clarification. Hot-clarification of SJ showed no effect on AA and phenolics, while cold-clarification of PJ reduced both to a limited extent. Therefore, depectinization and bentonite treatment are recommended for hot-clarification of SJ and gelatine for cold-clarification of PJ.
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Affiliation(s)
- Buket Orhan Dereli
- Department of Food Engineering Faculty of Engineering, Ankara University, 50. Yıl Campus Gölbaşı, 06830 Ankara, Turkey
| | - Meltem Türkyılmaz
- Institute of Food Safety, Ankara University, Diskapi, 06110 Ankara, Turkey.
| | - Mehmet Özkan
- Department of Food Engineering Faculty of Engineering, Ankara University, 50. Yıl Campus Gölbaşı, 06830 Ankara, Turkey
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Budin AC, Takano LV, Alvim ID, de Moura SC. Stability of yerba mate extract, evaluation of its microencapsulation by ionic gelation and fluidized bed drying. Heliyon 2023; 9:e16611. [PMID: 37287610 PMCID: PMC10241854 DOI: 10.1016/j.heliyon.2023.e16611] [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: 11/21/2022] [Revised: 05/09/2023] [Accepted: 05/22/2023] [Indexed: 06/09/2023] Open
Abstract
Studies show that yerba mate (Ilex paraguariensis) has high antioxidant capacity occasioned by its high contents of total phenolic compounds. Microencapsulation, specifically ionic gelation, since it does not use heating during process, is considered as an alternative for preserving and applying the extract. The purpose of this study was to evaluate general characteristics and stability of hydroalcoholic extract of yerba mate, conduct the extract microencapsulation by ionic gelation followed by microparticle fluidized bed drying. The extract was evaluated for color stability, total phenolic compounds, and antioxidant activity for nine weeks and at three temperatures (5, 15, and 25 °C). From the extract, a double emulsion (W/O/W), generation of microparticles (ionic gelation by dripping), and fluidized bed drying were conducted. The extract had 32912.55 mg GAE/100 g of phenolic compounds and 2379.49 μmol TE/g of antioxidant activity. The main compound observed was chlorogenic acid (5-CQA) with 0.35 ± 0.01 g/100 mL. In the stability study, the temperature was observed to influence in phenolic compounds reduction, as well as in total color difference of the extract. Double emulsion has shown to be stable and appropriate for use. The values of microparticles total phenolic compounds and antioxidant activity were 423.18 ± 8.60 mg GAE/100 g and 21.17 ± 0.24 μmol TE/g, respectively. After drying, the moisture of microparticles was reduced from 79.2% to 19%. The extract had high total phenolic compound content and high antioxidant activity. Storage at the lowest temperature (5 °C) assured better preservation of extract total phenolic compounds. The dried microparticles showed content of total phenolic compounds and antioxidant activity with potential for commercialization and future application in food matrices.
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Affiliation(s)
- Ana Caroline Budin
- Postgraduate Program in Food Science and Technology Institute of Food Technology, Brasil Avenue, 2880, P.O. Box 139, 13070-178, Campinas, Brazil
| | | | - Izabela D. Alvim
- Bakery and Confectionary Technology Center, Institute of Food Technology, Brasil Avenue, 2880, P.O. Box 139, 13070-178, Campinas, Brazil
| | - Sílvia C.S.R. de Moura
- Fruit and Vegetable Technology Center, Institute of Food Technology, Brasil Avenue, 2880, P.O. Box 139, 13070-178, Campinas, Brazil
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Lan T, Wang J, Bao S, Zhao Q, Sun X, Fang Y, Ma T, Liu S. Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice. Food Res Int 2023; 168:112784. [PMID: 37120231 DOI: 10.1016/j.foodres.2023.112784] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/23/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023]
Abstract
Fruit and vegetable juice (FVJ) has become a favorite beverage for all age groups because of its excellent sensory and nutritional qualities. FVJ has a series of health benefits such as antioxidant, anti-obesity, anti-inflammatory, anti-microbial and anti-cancer. Except for raw materials selection, processing technology and packaging and storage also play a vital role in the nutrition and functional components of FVJ. This review systematically reviews the important research results on the relationship between FVJ processing and its nutrition and function in the past 10 years. Based on the brief elucidation of the nutrition and health benefits of FVJ and the unit operation involved in the production process, the influence of a series of key technology units, including pretreatment, clarification, homogenization, concentration, sterilization, drying, fermentation and packaging and storage, on the nutritional function of FVJ was systematically expounded. This contribution provides an update on the impacts of technical processing units on the nutrients and functional components of FVJ and new perspectives for future studies.
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El Moujahed S, Dinica RM, Cudalbeanu M, Avramescu SM, Msegued Ayam I, Ouazzani Chahdi F, Kandri Rodi Y, Errachidi F. Characterizations of Six Pomegranate ( Punica granatum L.) Varieties of Global Commercial Interest in Morocco: Pomological, Organoleptic, Chemical and Biochemical Studies. Molecules 2022; 27:molecules27123847. [PMID: 35744970 PMCID: PMC9227946 DOI: 10.3390/molecules27123847] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 06/11/2022] [Accepted: 06/13/2022] [Indexed: 12/10/2022] Open
Abstract
Pomegranate variety properties are important not only to demonstrate their diversity but also to satisfy the current market need for high-quality fruits. This study aims to characterize pomological and physico-chemical features as well as the antioxidant capacity of Moroccan local cultivars (Djeibi, Mersi, Sefri 1 and Sefri 2) compared to the imported ones (Mollar de Elche and Hicaz). The pomological characteristics of varieties were relatively diverse. The juice varieties (PJ) displayed a marketed variability in organoleptic and quality properties, such as the flavor, juice yield, and micro/macronutrients contents. Interrelationships among the analyzed properties and PJ varieties were investigated by principal component analysis (PCA). Dimension of the data set was reduced to two components by PCA accounting for 64.53% of the variability observed. The rinds varieties (PR) were studied for their total phenolics, flavonoids, and condensed tannins quantifications. PR varieties extracts exhibited different levels of free radical scavenging activity and local varieties revealed a greater potential with stability over time. The HPLC-DAD analyses of PR extracts revealed (+) catechin as the major compound, where the highest content was found for the local varieties. The SEC analysis showed the molecular weight distribution of phenolic compounds with a high size of condensed tannins formed by the polymerization of the catechin monomer. Given these properties, this research provides an easy selection of high-quality fruits as potential candidates for local market needs.
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Affiliation(s)
- Sara El Moujahed
- Laboratory of Applied Organic Chemistry, Faculty of Sciences and Technologies, Sidi Mohamed Ben Abdellah University, Imouzzer Street, B.P. 2202, Fez 30050, Morocco; (F.O.C.); (Y.K.R.)
- Laboratory of Organic Chemistry, Faculty of Sciences and Environment, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, Romania
- Correspondence: (S.E.M.); or (R.-M.D.)
| | - Rodica-Mihaela Dinica
- Laboratory of Organic Chemistry, Faculty of Sciences and Environment, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, Romania
- Correspondence: (S.E.M.); or (R.-M.D.)
| | - Mihaela Cudalbeanu
- Research Center for Environmental Protection and Waste Management (PROTMED), University of Bucharest, 91–95 Splaiul Independentei, 050095 Bucharest, Romania; (M.C.); (S.M.A.)
| | - Sorin Marius Avramescu
- Research Center for Environmental Protection and Waste Management (PROTMED), University of Bucharest, 91–95 Splaiul Independentei, 050095 Bucharest, Romania; (M.C.); (S.M.A.)
- Department of Organic Chemistry, Biochemistry and Catalysis, Faculty of Chemistry, University of Bucharest, 90–92 Soseaua Panduri, 050663 Bucharest, Romania
| | - Iman Msegued Ayam
- Laboratory of Functional Ecology and Engineering Environment, Faculty of Sciences and Technologies, Sidi Mohamed Ben Abdellah University, Imouzzer Street, B.P. 2202, Fez 30050, Morocco; (I.M.A.); (F.E.)
| | - Fouad Ouazzani Chahdi
- Laboratory of Applied Organic Chemistry, Faculty of Sciences and Technologies, Sidi Mohamed Ben Abdellah University, Imouzzer Street, B.P. 2202, Fez 30050, Morocco; (F.O.C.); (Y.K.R.)
| | - Youssef Kandri Rodi
- Laboratory of Applied Organic Chemistry, Faculty of Sciences and Technologies, Sidi Mohamed Ben Abdellah University, Imouzzer Street, B.P. 2202, Fez 30050, Morocco; (F.O.C.); (Y.K.R.)
| | - Faouzi Errachidi
- Laboratory of Functional Ecology and Engineering Environment, Faculty of Sciences and Technologies, Sidi Mohamed Ben Abdellah University, Imouzzer Street, B.P. 2202, Fez 30050, Morocco; (I.M.A.); (F.E.)
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Wu A, Lv J, Ju C, Wang Y, Zhu Y, Chen J. Optimized Clarification Technology of Bayberry Juice by Chitosan/Sodium Alginate and Changes in Quality Characteristics during Clarification. Foods 2022; 11:foods11050671. [PMID: 35267304 PMCID: PMC8909023 DOI: 10.3390/foods11050671] [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: 01/20/2022] [Revised: 02/19/2022] [Accepted: 02/22/2022] [Indexed: 11/16/2022] Open
Abstract
In this study, a novel method to clarify bayberry juice with composite clarifiers, chitosan and sodium alginate, has been designed. The optimal conditions were as follows: using chitosan 0.05 g/L first and then sodium alginate 0.05 g/L as composite clarifiers, standing for 2 h at 25 °C. The transmittance increased from 0.08 to 91.2% after treating by composite clarifiers, which was significantly higher than using chitosan (44.29%) and sodium alginate (38.46%) alone. It was also found that sedimentation time of juice treated by composite clarifiers was about 60% shorter than using single clarifiers. Meanwhile, the reduction of anthocyanin in juice was 9.16% for composite clarifiers treatment, being less than that for the single sodium alginate and previous related researches. In addition, the color and aroma of bayberry juice treated by composite clarifiers were improved. Juice treated by composite clarifiers had the highest L* value with 52.48 and looked more attractive. The present research revealed that content of beta-damascenone and dihydro-5-pentyl-2(3H)-furanone increased after treatment with composite clarifiers which contributed more to the pleasant aroma. Overall, the developed method improved the clarification effect and sensory quality, and reduced the sedimentation time, which may be promising in the production of clear bayberry juice.
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Li J, Li Y, Zhang X, Miao S, Tan M, Su W. Microfluidic spinning of fucoxanthin-loaded nanofibers for enhancing antioxidation and clarification of fruit juice. Food Funct 2022; 13:1472-1481. [PMID: 35050292 DOI: 10.1039/d1fo03766h] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Fruit juice is one of the most popular drinks, which requires strict processing conditions to ensure its quality, especially to prevent enzymatic browning and turbidity loss. In this work, a new strategy for the preparation of composite nanofibers for juice clarification and anti-browning control was proposed. The strategy used microfluidic spinning to combine Fucoxanthin (Fx), hydroxypropyl-γ-cyclodextrin (HP-γ-CD) and polyvinyl pyrrolidone (PVP) to prepare Fx/HP-γ-CD-PVP (PCF) nanofibers, which not only reflected the excellent antioxidant properties of cyclodextrin-wrapped Fx, but also achieved a more optimized juice clarification agent dosage. Molecular docking technique was used to prove that the stable inclusion complex of Fx and HP-γ-CD could be formed by hydrogen bonding when the molar ratio of Fx to HP-γ-CD was 1 : 2, and the binding energy was as low as -10.23 kcal mol-1. SEM, XRD, FT-IR and TGA were used to characterize the structure of the composite nanofibers, which showed that the thermal stability and water solubility of the embedded Fx were improved. Further studies showed that the apple juice with PCF nanofibers containing inclusion complexes of Fx and HP-γ-CD at a molar ratio of 1 : 2 (PCF 1 : 2) could significantly improve the DPPH and ABTS radical scavenging activity, and could significantly protect the cell membrane integrity of RAW264.7 cells against H2O2 oxidative damage. Finally, the effects of PCF nanofibers on the quality of fresh juice were studied, including clarification experiment and sensory evaluation. The results showed that the dosage of PVP in PCF 1 : 2 was only about 4% of the conventional dosage, and the browning index of fresh juice was significantly reduced with the best clarification. The available data provided in this study would provide a promising safety strategy for the food processing of fresh juice and the extension of its storage life.
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Affiliation(s)
- Jiaxuan Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, Liaoning, China
| | - Yu Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, Liaoning, China
| | - Xuedi Zhang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, Liaoning, China
| | - Song Miao
- Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61C996, Ireland
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, Liaoning, China
| | - Wentao Su
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, Liaoning, China
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Dorris MR, Bolling BW. Cranberry ( Vaccinium macrocarpon) Juice Precipitate Pigmentation Is Mainly Polymeric Colors and Has Limited Impact on Soluble Anthocyanin Loss. Antioxidants (Basel) 2021; 10:1788. [PMID: 34829659 PMCID: PMC8614759 DOI: 10.3390/antiox10111788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 10/29/2021] [Accepted: 11/01/2021] [Indexed: 11/23/2022] Open
Abstract
Anthocyanins degrade in fruit juice during storage, reducing juice color quality and depleting the health-promoting components of juice. Common water-soluble products of anthocyanins' chemical degradation are known, but little is known about the contribution of the insoluble phase to loss processes. Cranberry juice and isolated anthocyanins were incubated at 50 °C for up to 10 days to determine polyphenol profiles and degradation rates. Anthocyanin-proanthocyanidin heteropolymers were analyzed via Matrix Assisted Laser Desorption/Ionization (MALDI)- Time of Flight (TOF) Mass Spectrometry (MS). Formation of soluble protocatechuic acid accounted for 260 ± 10% and insoluble materials for 80 ± 20% of lost soluble cyanidin-glycosides in juice, over-representations plausibly due to quercetin and (epi)catechin in cranberry juice and not observed in the values of 70 ± 20% and 16 ± 6% in the purified anthocyanin system. Loss processes of soluble peonidin-glycosides were better accounted for, where 31 ± 2% were attributable to soluble vanillic acid formation and 3 ± 1% to insoluble materials in cranberry juice and 35 ± 5% to vanillic acid formation and 1.6 ± 0.8% to insoluble materials in the purified anthocyanin system. Free anthocyanins were below quantifiable levels in precipitate, implying most anthocyanins in precipitate were polymeric colors (PCs). PCs in the precipitate included cyanidin- and peonidin-hexosides and -pentosides covalently bonded to procyanidins. Therefore, formation of cranberry juice precipitate does not deplete a large portion of soluble anthocyanins; rather, the precipitate's pigmentation results from PCs that are also present in the soluble phase.
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Affiliation(s)
- Matthew R. Dorris
- Department of Chemistry, University of Wisconsin-Madison, Madison, WI 53706, USA;
- Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706, USA
| | - Bradley W. Bolling
- Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706, USA
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Senturk S, Karaca H. First report on the presence of aflatoxins in fig seed oil and the efficacy of adsorbents in reducing aflatoxin levels in aqueous and oily media. TOXIN REV 2021. [DOI: 10.1080/15569543.2021.1937226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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12
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Türkyılmaz M, Hamzaoğlu F, Özkan M. Effects of pasteurization and storage on turbidity and copigmentation in pomegranate juices clarified with various hydrocolloid combinations. Food Chem 2021; 358:129803. [PMID: 33945932 DOI: 10.1016/j.foodchem.2021.129803] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 03/15/2021] [Accepted: 03/27/2021] [Indexed: 11/25/2022]
Abstract
Success of clarification treatment in pomegranate juice is related to prevention of after-bottling haze formation and high anthocyanin content after pasteurization and during storage. Therefore, this study was conducted to achieve these targets with hydrocolloid [albumin (A), casein (C), chitosan (CH) and xanthan gum (XG)] combinations. While C, "A + XG" and "A + C" resulted in the greatest clarity after pasteurization, "A + C" and "A + C + CH" were associated with the greatest clarity during storage. In comparison with "A + C + CH" (k = 0.053 week-1), "A + C" (k = 0.065 week-1) was associated with more rapid improvement in clarity (23%). Greater clarity of "A + C" was associated with reductions in contents of punicalagins (r = -0.963), gallic (r = -0.936), chlorogenic (r = -0.995) and ellagic (r = -0.989) acids. However, "A + C + CH" clarity was associated with fewer proteins. Since copigmentation occurred between anthocyanins and phenolics, "A + C" enhanced colour density stability better (1.1 times) than "A + C + CH." Therefore, "A + C" is recommended producing pomegranate juice with high clarity and colour density after pasteurization and during storage.
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Affiliation(s)
- Meltem Türkyılmaz
- Institute of Food Safety, Ankara University, Diskapi 06110, Ankara, Turkey.
| | - Fatmagül Hamzaoğlu
- Department of Food Engineering, Faculty of Engineering, Ankara University, 50. Yıl Campus, Golbasi, Ankara 06830, Turkey.
| | - Mehmet Özkan
- Department of Food Engineering, Faculty of Engineering, Ankara University, 50. Yıl Campus, Golbasi, Ankara 06830, Turkey.
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13
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Effects of various clarification treatments on anthocyanins, color, phenolics and antioxidant activity of red grape juice. Food Chem 2021; 352:129321. [PMID: 33667922 DOI: 10.1016/j.foodchem.2021.129321] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 01/14/2021] [Accepted: 02/05/2021] [Indexed: 11/24/2022]
Abstract
Low turbidity and low discolouration is targeted in clear red grape juice (RGJ) production. Depending on type of clarification agents, substantial discolouration may occur. Therefore, this study was undertaken to show effects of various clarification treatments (bentonite and chitosan, and combinations of "bentonite + gelatin (B + G)," "bentonite + casein (B + CA)," "bentonite + albumin (B + A)" and "bentonite + chitosan (B + CTS)" on turbidity, color (ACNs, color density-CD and polymeric color-PC), phenolics and antioxidant activity (AOA) during RGJ clarification. Casein alone (4.0 NTU and 9.1% ACN loss) and in combination with bentonite (4.4 NTU and 12.3% ACN loss), followed by B + A (5.7 NTU and 12.3% ACN loss) resulted in best clarity and was associated with least change in ACNs. These clarifications also resulted in high CD (intensive red color) and low PC (low browning). At all dosages, gelatin and albumin were associated with highest ACN losses, while casein in greatest retention. "Bentonite + casein," followed by "bentonite + albumin," achieved the best clarification of RGJ.
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14
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Enzymatic clarification of orange juice in continuous bed reactors: Fluidized-bed versus packed-bed reactor. Catal Today 2021. [DOI: 10.1016/j.cattod.2020.02.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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15
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Severcan SS, Uzal N, Kahraman K. Clarification of pomegranate juice using PSF microfiltration membranes fabricated with nano TiO 2and Al 2O 3. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14559] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Solmaz Sebnem Severcan
- Department of Material Science and Mechanical Engineering Abdullah Gül University Kayseri Turkey
| | - Nigmet Uzal
- Department of Civil Engineering Abdullah Gül University Kayseri Turkey
| | - Kevser Kahraman
- Department of Material Science and Nanotechnology Engineering Abdullah Gül University Kayseri Turkey
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16
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Türkyılmaz M, Hamzaoğlu F, Özkan M. Combined use of hydrocolloids in pomegranate juice and their effects on clarification and copigmentation. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14409] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Meltem Türkyılmaz
- Institute of Food Safety Ankara University Diskapi 06110 Ankara Turkey
| | - Fatmagül Hamzaoğlu
- Department of Food Engineering Faculty of Engineering Ankara University Golbasi, Ankara 06830 Turkey
| | - Mehmet Özkan
- Department of Food Engineering Faculty of Engineering Ankara University Golbasi, Ankara 06830 Turkey
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17
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Multi-enzymatic Systems Immobilized on Chitosan Beads for Pomegranate Juice Treatment in Fluidized Bed Reactor: Effect on Haze-Active Molecules and Chromatic Properties. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02315-w] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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18
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de Moura SC, Berling CL, Garcia AO, Queiroz MB, Alvim ID, Hubinger MD. Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy. Food Res Int 2019; 121:542-552. [DOI: 10.1016/j.foodres.2018.12.010] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2018] [Revised: 11/22/2018] [Accepted: 12/05/2018] [Indexed: 12/18/2022]
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19
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Davarcı A, Kadiroğlu P, Dıblan S, Selli S, Kelebek H. Influence of processing steps on phenolic composition of clarified and unclarified pomegranate juices as characterized by LC‐DAD‐ESI‐MS/MS. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14018] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Arife Davarcı
- Faculty of Engineering, Department of Food Engineering Adana Alparslan Turkes Science and Technology University Adana Turkey
| | - Pınar Kadiroğlu
- Faculty of Engineering, Department of Food Engineering Adana Alparslan Turkes Science and Technology University Adana Turkey
| | - Sevgin Dıblan
- Faculty of Engineering, Department of Food Engineering Adana Alparslan Turkes Science and Technology University Adana Turkey
| | - Serkan Selli
- Faculty of Agriculture, Department of Food Engineering Cukurova University Adana Turkey
| | - Hasim Kelebek
- Faculty of Engineering, Department of Food Engineering Adana Alparslan Turkes Science and Technology University Adana Turkey
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20
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Chen H, Chen Y, Ye X, Liu D, Chen J. Turbidity, antioxidant compounds, color, and dynamics of clarification of bayberry juice using various polysaccharide‐based clarifying agents. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13980] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hongji Chen
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Yixin Chen
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- Zhejiang Key Laboratory for Agro‐Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Fuli Institute of Food Science Zhejiang University Hangzhou China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- Zhejiang Key Laboratory for Agro‐Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Fuli Institute of Food Science Zhejiang University Hangzhou China
| | - Jianchu Chen
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- Zhejiang Key Laboratory for Agro‐Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Fuli Institute of Food Science Zhejiang University Hangzhou China
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21
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Belgheisi S, EsmaeilZadeh Kenari R. Improving the qualitative indicators of apple juice by Chitosan and ultrasound. Food Sci Nutr 2019; 7:1214-1221. [PMID: 31024694 PMCID: PMC6475750 DOI: 10.1002/fsn3.925] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2018] [Revised: 11/18/2018] [Accepted: 11/28/2018] [Indexed: 11/28/2022] Open
Abstract
Today's consumers desire for tasty, nutritious, and safe food products, so researchers are looking for new ways in which little heat or no heat at all is used for processing. This study was to evaluate the effect of treatment using an ultrasonic bath (for 15, 30, and 60 min at 40 and 60°C) and ultrasonic probe (for 10, 15, and 20 min at 40 and 60°C), treatment with Chitosan, and combination of them on the quality of apple juice that includes physicochemical features (pH, acidity, total solid matter), total polyphenol, total antioxidant capacity, the cloud point, and color values of Hunter (L*, a*, b*) in the treated samples and comparing them with each other. The results showed that ultrasound has no effect on the pH and acidity, while the total solid of ultrasound treatment was higher than controls in combination with Chitosan (p < 0.05). Total polyphenols of apple juice samples treated by ultrasonic probe are higher than an ultrasonic bath (p < 0.05). The total antioxidant capacity has improved in treatments (p < 0.05). According to the results there is a significant difference between the cloud point of control samples and Chitosan (p < 0.05). The L* (brightness) increased in ultrasonic probe method and had a significant decline in Chitosantreatment (p < 0.05). Findings from this study suggest that the use of ultrasound treatment in the production of apple juice can improve quality factors, and in this regard, ultrasonic probe is more effective.
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Affiliation(s)
- Saba Belgheisi
- Department of Food Science and Technology, Faculty of Food Industry and AgricultureStandard Research Institute (SRI)KarajIran
| | - Reza EsmaeilZadeh Kenari
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
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22
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Lachowicz S, Oszmiański J, Kalisz S. Effects of various polysaccharide clarification agents and reaction time on content of polyphenolic compound, antioxidant activity, turbidity and colour of chokeberry juice. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.054] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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23
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You Y, Li N, Han X, Guo J, Liu G, Huang W, Zhan J. Influence of Tannin Extract and Yeast Extract on Color Preservation and Anthocyanin Content of Mulberry Wine. J Food Sci 2018. [PMID: 29538798 DOI: 10.1111/1750-3841.14094] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
The color of mulberry wine is extremely unstable in processing and aging. This paper investigates the effects of tannin extract and yeast extract on the color and color-preserving characteristics of mulberry wine made from the Dashi cultivar. The results showed that the maximum absorption wavelength in both tannin extract and yeast extract groups changed generating the red shift effect. The color of the tannin extract maintained a good gloss in the first 4 months, while the yeast extract group showed remarkable color preservation for the first 3 months. The total anthocyanin and cyanidin-3-rutinoside contents in both experiment groups were significantly higher than that of the control group, thus proving that tannin extract and yeast extract both exert a remarkably positive effect on preserving the color of mulberry wine during its aging. Moreover, sensory analysis indicated that the quality of mulberry wine treated with tannin extract was significantly higher than that of the control. PRACTICAL APPLICATION The distinct color of mulberry wine is one of the foremost qualities that imprints on consumers' senses, but it is extremely unstable in processing and aging. However, the color protection of mulberry wine was not studied previously. In this study, we found that tannin extract and yeast extract both exert a remarkably positive effect on preserving the color of mulberry wine during aging. The study is of great significance as a guide to improving the color stability of mulberry wine, thereby also improving and promoting the development of the mulberry deep processing industry.
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Affiliation(s)
- Yilin You
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Coll. of Food Science and Nutritional Engineering, China Agricultural Univ., Tsinghua East Road 17, Haidian District, 100083 Beijing, China.,Coll. of Food Science and Nutritional Engineering, China Agricultural Univ., Tsinghua East Road 17, Haidian District, Beijing 100083, China.,Coll. of Horticulture, China Agricultural Univ., Yuanmingyuan West Road 2, Haidian District, Beijing 100193, China
| | - Na Li
- Coll. of Food Science and Nutritional Engineering, China Agricultural Univ., Tsinghua East Road 17, Haidian District, Beijing 100083, China
| | - Xue Han
- Coll. of Food Science and Nutritional Engineering, China Agricultural Univ., Tsinghua East Road 17, Haidian District, Beijing 100083, China
| | - Jielong Guo
- Coll. of Food Science and Nutritional Engineering, China Agricultural Univ., Tsinghua East Road 17, Haidian District, Beijing 100083, China
| | - Guojie Liu
- Coll. of Horticulture, China Agricultural Univ., Yuanmingyuan West Road 2, Haidian District, Beijing 100193, China
| | - Weidong Huang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Coll. of Food Science and Nutritional Engineering, China Agricultural Univ., Tsinghua East Road 17, Haidian District, 100083 Beijing, China.,Coll. of Food Science and Nutritional Engineering, China Agricultural Univ., Tsinghua East Road 17, Haidian District, Beijing 100083, China
| | - Jicheng Zhan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Coll. of Food Science and Nutritional Engineering, China Agricultural Univ., Tsinghua East Road 17, Haidian District, 100083 Beijing, China.,Coll. of Food Science and Nutritional Engineering, China Agricultural Univ., Tsinghua East Road 17, Haidian District, Beijing 100083, China
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24
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Effects of esterification on the structural, physicochemical, and flocculation properties of dextran. Carbohydr Polym 2017; 174:1129-1137. [DOI: 10.1016/j.carbpol.2017.07.034] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2017] [Revised: 07/11/2017] [Accepted: 07/11/2017] [Indexed: 01/28/2023]
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25
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Cerreti M, Liburdi K, Benucci I, Emiliani Spinelli S, Lombardelli C, Esti M. Optimization of pectinase and protease clarification treatment of pomegranate juice. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.022] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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26
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Xu X, Guo Y, Zhao J, He S, Wang Y, Lin Y, Wang N, Liu Q. Punicalagin, a PTP1B inhibitor, induces M2c phenotype polarization via up-regulation of HO-1 in murine macrophages. Free Radic Biol Med 2017; 110:408-420. [PMID: 28690198 DOI: 10.1016/j.freeradbiomed.2017.06.014] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/18/2016] [Revised: 05/26/2017] [Accepted: 06/17/2017] [Indexed: 11/28/2022]
Abstract
Current data have shown that punicalagin (PUN), an ellagitannin isolated from pomegranate, possesses anti-inflammatory and anti-oxidant properties; however, its direct targets have not yet been reported. This is the first report that PTP1B serves as a direct target of PUN, with IC50 value of 1.04μM. Results from NPOI further showed that the Kon and Koff of PUN-PTP1B complex were 3.38e2M-1s-1 and 4.13e-3s-1, respectively. The active site Arg24 of PTP1B was identified as a key binding site of PUN by computation simulation and point mutation. Moreover, inhibition of PTP1B by PUN promoted an M2c-like macrophage polarization and enhanced anti-inflammatory cytokines expression, including IL-10 and M-CSF. Based on gene expression profile, we elucidated that PUN treatment significantly up-regulated 275 genes and down-regulated 1059 genes. M1-like macrophage marker genes, such as Tlr4, Irf1/2, Hmgb1, and Stat1 were down-regulated, while M2 marker genes, including Tmem171, Gpr35, Csf1, Il1rn, Cebpb, Fos, Vegfα, Slc11a1, and Bhlhe40 were up-regulated in PUN-treated macrophages. Hmox-1, a gene encoding HO-1 protein, was preferentially expressed with 16-fold change. Inhibition of HO-1 obviously restored PUN-induced M2 polarization and IL-10 secretion. In addition, phosphorylation of both Akt and STAT3 contributed to PUN-induced HO-1 expression. This study provided new insights into the mechanisms of PUN-mediated anti-inflammatory and anti-oxidant activities and provided new therapeutic strategies for inflammatory diseases.
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Affiliation(s)
- Xiaolong Xu
- Beijing Hospital of Traditional Chinese Medicine, Capital Medical University, Beijing 100010, PR China; Beijing Institute of Traditional Chinese Medicine, Beijing 100010, PR China; Beijing Key Laboratory of Basic Research with Traditional Chinese Medicine on Infectious Diseases, Beijing 100010, PR China
| | - Yuhong Guo
- Beijing Hospital of Traditional Chinese Medicine, Capital Medical University, Beijing 100010, PR China; Beijing Institute of Traditional Chinese Medicine, Beijing 100010, PR China; Beijing Key Laboratory of Basic Research with Traditional Chinese Medicine on Infectious Diseases, Beijing 100010, PR China
| | - Jingxia Zhao
- Beijing Hospital of Traditional Chinese Medicine, Capital Medical University, Beijing 100010, PR China; Beijing Institute of Traditional Chinese Medicine, Beijing 100010, PR China; Beijing Key Laboratory of Basic Research with Traditional Chinese Medicine on Infectious Diseases, Beijing 100010, PR China
| | - Shasha He
- Beijing Hospital of Traditional Chinese Medicine, Capital Medical University, Beijing 100010, PR China; Beijing Institute of Traditional Chinese Medicine, Beijing 100010, PR China; Beijing Key Laboratory of Basic Research with Traditional Chinese Medicine on Infectious Diseases, Beijing 100010, PR China
| | - Yan Wang
- Beijing Hospital of Traditional Chinese Medicine, Capital Medical University, Beijing 100010, PR China; Beijing Institute of Traditional Chinese Medicine, Beijing 100010, PR China; Beijing Key Laboratory of Basic Research with Traditional Chinese Medicine on Infectious Diseases, Beijing 100010, PR China
| | - Yan Lin
- Beijing Hospital of Traditional Chinese Medicine, Capital Medical University, Beijing 100010, PR China; Beijing Institute of Traditional Chinese Medicine, Beijing 100010, PR China; Beijing Key Laboratory of Basic Research with Traditional Chinese Medicine on Infectious Diseases, Beijing 100010, PR China
| | - Ning Wang
- Beijing Hospital of Traditional Chinese Medicine, Capital Medical University, Beijing 100010, PR China; Beijing Institute of Traditional Chinese Medicine, Beijing 100010, PR China
| | - Qingquan Liu
- Beijing Hospital of Traditional Chinese Medicine, Capital Medical University, Beijing 100010, PR China; Beijing Institute of Traditional Chinese Medicine, Beijing 100010, PR China; Beijing Key Laboratory of Basic Research with Traditional Chinese Medicine on Infectious Diseases, Beijing 100010, PR China.
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27
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Total phenolic contents, antioxidant activities, and bioactive ingredients of juices from pomegranate cultivars worldwide. Food Chem 2017; 221:496-507. [DOI: 10.1016/j.foodchem.2016.10.084] [Citation(s) in RCA: 121] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2016] [Revised: 10/18/2016] [Accepted: 10/19/2016] [Indexed: 12/13/2022]
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28
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Xu L, He S, Yin P, Li D, Mei C, Yu X, Shi Y, Jiang L, Liu F. Punicalagin induces Nrf2 translocation and HO-1 expression via PI3K/Akt, protecting rat intestinal epithelial cells from oxidative stress. Int J Hyperthermia 2016; 32:465-73. [DOI: 10.3109/02656736.2016.1155762] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
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