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Filipović V, Nićetin M, Filipović J, Stupar A, Kojić J, Lončarević I, Šobot K, Laličić-Petronijević J. Evaluation of Cookies Enriched with Osmodehydrated Wild Garlic from Nutritional and Sensory Aspects. Foods 2024; 13:1941. [PMID: 38928882 PMCID: PMC11202563 DOI: 10.3390/foods13121941] [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: 04/25/2024] [Revised: 06/11/2024] [Accepted: 06/18/2024] [Indexed: 06/28/2024] Open
Abstract
In the present study, the nutritional and sensory properties of spelt cookies without wild garlic, cookies with fresh wild garlic, cookies with osmodehydrated wild garlic in sugar beet molasses, and cookies with osmodehydrated wild garlic in an aqueous solution of sucrose and salt were evaluated and compared. The tested cookie samples were characterized in terms of total antioxidative activity, the total content of phenols, flavonoids, and thiosulfates, the presence of dominant phenols, the content of betaine and dietary fiber, antioxidant activity after in vitro digestion, and sensory attributes for appearance, taste, smell, and texture. The results proved that the addition of wild garlic leaves osmodehydrated in molasses provided the cookies with the best nutritional and bioactive properties: 1.75 times higher total phenols content, 2.4 times higher total flavonoids content, 1.52 times higher total thiosulfates content, and 1.56 times higher betaine content, and a total quality increase of 54% compared to the control cookies. The cookies enriched with osmodehydrated wild garlic in molasses were rated as pleasant and acceptable, but also more complex compared to other cookies. The production of this nutritionally and sensory-improved cookie would contribute to expanding the assortment of flour confectionery products, especially for consumers who care about health and nutrition.
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Affiliation(s)
- Vladimir Filipović
- Faculty of Technology Novi Sad, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia; (V.F.); (I.L.)
| | - Milica Nićetin
- Faculty of Technology Novi Sad, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia; (V.F.); (I.L.)
| | - Jelena Filipović
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia; (J.F.); (A.S.); (J.K.)
| | - Alena Stupar
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia; (J.F.); (A.S.); (J.K.)
| | - Jovana Kojić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia; (J.F.); (A.S.); (J.K.)
| | - Ivana Lončarević
- Faculty of Technology Novi Sad, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia; (V.F.); (I.L.)
| | - Kosana Šobot
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, Zemun, 11080 Belgrade, Serbia; (K.Š.); (J.L.-P.)
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Srisuksai K, Limudomporn P, Kovitvadhi U, Thongsuwan K, Imaram W, Lertchaiyongphanit R, Sareepoch T, Kovitvadhi A, Fungfuang W. Physicochemical properties and fatty acid profile of oil extracted from black soldier fly larvae ( Hermetia illucens). Vet World 2024; 17:518-526. [PMID: 38680136 PMCID: PMC11045527 DOI: 10.14202/vetworld.2024.518-526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Accepted: 02/06/2024] [Indexed: 05/01/2024] Open
Abstract
Background and Aim Hermetia illucens, a black soldier fly, is widely recognized for sustainable recycling of organic waste. Black soldier fly larvae (BSFLs) can consume various types of biowastes and convert them into nutrient-rich biomass, including proteins, lipids, chitin, and minerals. This study investigated the best extraction method by comparing the fatty acid profiles, percentage yield, and antioxidant properties of BSFL oil extracted using different extraction methods. Materials and Methods The physicochemical properties, fatty acid profile, and free radical scavenging ability of BSFL oil were analyzed using six extraction methods. Results Ultrasonic extraction with hexane resulted in the highest yields compared with different extraction methods. Lauric acid (28%-37%) was the most abundant fatty acid in all extracts, followed by palmitic acid, myristic acid, oleic acid, and linoleic acid. Compared with other methods, aqueous extraction showed the highest lauric acid composition and free radical scavenging activities. In addition, high-temperature aqueous extraction resulted in higher oil yield and free radical scavenging activities than low-temperature extraction. Conclusion High-temperature aqueous extraction is the best extraction method because it is rich in lauric acid, has antioxidant ability, and can be further developed to produce novel sustainable biomaterials for humans and animals.
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Affiliation(s)
- Krittika Srisuksai
- Department of Zoology, Faculty of Science, Kasetsart University, Bangkok, Thailand
| | - Paviga Limudomporn
- Department of Zoology, Faculty of Science, Kasetsart University, Bangkok, Thailand
| | - Uthaiwan Kovitvadhi
- Department of Zoology, Faculty of Science, Kasetsart University, Bangkok, Thailand
| | - Khunakon Thongsuwan
- Department of Zoology, Faculty of Science, Kasetsart University, Bangkok, Thailand
| | - Witcha Imaram
- Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Kasetsart University, Bangkok, Thailand
| | - Ratchaphon Lertchaiyongphanit
- Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Kasetsart University, Bangkok, Thailand
| | - Tharinee Sareepoch
- Department of Chemistry, Faculty of Science, Kasetsart University, Bangkok, Thailand
| | - Attawit Kovitvadhi
- Department of Physiology, Faculty of Veterinary Medicine, Kasetsart University, Bangkok, Thailand
| | - Wirasak Fungfuang
- Department of Zoology, Faculty of Science, Kasetsart University, Bangkok, Thailand
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3
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Yang X, Shao Y, Wang S, Chen M, Xiao B, Sun R, Min J. Processability Considerations for Next-Generation Organic Photovoltaic Materials. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2023:e2307863. [PMID: 38048536 DOI: 10.1002/adma.202307863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 10/26/2023] [Indexed: 12/06/2023]
Abstract
The evolution of organic semiconductors for organic photovoltaics (OPVs) has resulted in unforeseen outcomes. This has provided substitute choices of photoactive layer materials, which effectively convert sunlight into electricity. Recently developed OPV materials have narrowed down the gaps in efficiency, stability, and cost in devices. Records now show power conversion efficiency in single-junction devices closing to 20%. Despite this, there is still a gap between the currently developed OPV materials and those that meet the requirements of practical applications, especially the solution processability issue widely concerned in the field of OPVs. Based on the general rule that structure determines properties, methodologies to enhance the processability of OPV materials are reviewed and explored from the perspective of material design and views on the further development of processable OPV materials are presented. Considering the current dilemma that the existing evaluation indicators cannot reflect the industrial processability of OPV materials, a more complete set of key performance indicators are proposed for their processability considerations. The purpose of this perspective is to raise awareness of the boundary conditions that exist in industrial OPV manufacturing and to provide guidance for academic research that aspires to contribute to technological advancements.
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Affiliation(s)
- Xinrong Yang
- The Institute for Advanced Studies, Wuhan University, Wuhan, 430072, China
| | - Yiming Shao
- The Institute for Advanced Studies, Wuhan University, Wuhan, 430072, China
| | - Shanshan Wang
- The Institute for Advanced Studies, Wuhan University, Wuhan, 430072, China
| | - Mingxia Chen
- The Institute for Advanced Studies, Wuhan University, Wuhan, 430072, China
| | - Bo Xiao
- The Institute for Advanced Studies, Wuhan University, Wuhan, 430072, China
| | - Rui Sun
- The Institute for Advanced Studies, Wuhan University, Wuhan, 430072, China
| | - Jie Min
- The Institute for Advanced Studies, Wuhan University, Wuhan, 430072, China
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Skaperda Z, Tekos F, Vardakas P, Nechalioti PM, Kourti M, Patouna A, Makri S, Gkasdrogka M, Kouretas D. Development of a Holistic In Vitro Cell-Free Approach to Determine the Redox Bioactivity of Agricultural Products. Int J Mol Sci 2023; 24:16447. [PMID: 38003634 PMCID: PMC10671064 DOI: 10.3390/ijms242216447] [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: 10/24/2023] [Revised: 11/13/2023] [Accepted: 11/15/2023] [Indexed: 11/26/2023] Open
Abstract
In recent years, there has been a strong consumer demand for food products that provide nutritional benefits to human health. Therefore, the assessment of the biological activity is considered as an important parameter for the promotion of high-quality food products. Herein, we introduce a novel methodology comprising a complete set of in vitro cell-free screening techniques for the evaluation of the bioactivity of various food products on the basis of their antioxidant capacity. These assays examine the free radical scavenging activities, the reducing properties, and the protective ability against oxidative damage to biomolecules. The adoption of the proposed battery of antioxidant assays is anticipated to contribute to the holistic characterization of the bioactivity of the food product under examination. Consumer motivations and expectations with respect to nutritious food products with bio-functional properties drive the global food market toward food certification. Therefore, the development and application of scientific methodologies that examine the quality characteristics of food products could increase consumers' trust and promote their beneficial properties for human health.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Demetrios Kouretas
- Department of Biochemistry and Biotechnology, University of Thessaly, 41500 Larissa, Greece; (Z.S.); (F.T.); (P.V.); (M.K.); (A.P.); (S.M.); (M.G.)
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Roriz CL, Carocho M, Alves MJ, Rodrigues P, Morales P, Ferreira ICFR, Heleno SA, Barros L. Betacyanins obtained from alternative novel sources as natural food colorant additives: incorporated in savory and sweet food products. Food Funct 2023; 14:8775-8784. [PMID: 37606616 DOI: 10.1039/d3fo01660a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/23/2023]
Abstract
The aim of this study was to assess the performance and stability of betacyanin compounds present in enriched extracts of red-fleshed pitaya peels (Hylocereus costaricensis) and the flowers of Amaranthus caudatus; they were evaluated as natural food colorants in tagliatelle pasta and meringue cookies. The recovered natural extracts showed promising stability, maintaining a deep pink color over a storage time of 14 days, without deeply changing the chemical composition. A number of factors were assessed, including the microbial load, texture, color, nutritional value, and contents of organic acids, fatty acids, and even free sugars of the products. Some significant interactions between the type of colorant and storage time contributed to the changes in some analyzed parameters, as can be observed from the results for organic and fatty acids in the tagliatelle pasta and meringue cookies. Another significant achievement was the reduction in the microbial load during the storage time, which strengthens the antibacterial power of these natural extracts.
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Affiliation(s)
- Custódio Lobo Roriz
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia 5300-253, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza Ramón y Cajal, s/n. E-28040, Madrid, Spain
| | - Márcio Carocho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia 5300-253, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria José Alves
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia 5300-253, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Paula Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia 5300-253, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Patricia Morales
- Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza Ramón y Cajal, s/n. E-28040, Madrid, Spain
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia 5300-253, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Sandrina A Heleno
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia 5300-253, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia 5300-253, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Zhou X, Gong X, Li X, An N, He J, Zhou X, Zhao C. The Antioxidant Activities In Vitro and In Vivo and Extraction Conditions Optimization of Defatted Walnut Kernel Extract. Foods 2023; 12:3417. [PMID: 37761127 PMCID: PMC10528741 DOI: 10.3390/foods12183417] [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: 08/17/2023] [Revised: 09/05/2023] [Accepted: 09/07/2023] [Indexed: 09/29/2023] Open
Abstract
The objective of this study was to determine the antioxidant activities of defatted walnut kernel extract (DWE) and whole walnut kernel extract (WE) in vitro and in vivo. Three spectrophotometric methods, DPPH, ABTS, and FRAP, were used in in vitro experiments, and mice were used in in vivo experiments. In addition, response surface methodology (RSM) was used to optimize reflux-assisted ethanol extraction of DWE for maximum antioxidant activity and total phenolic content. The results of in vitro experiments showed that both extracts showed antioxidant activity; however, the antioxidant activity of DWE was higher than that of WE. Both extracts improved the mice's oxidative damage status in in vivo studies. An ethanol concentration of 58%, an extraction temperature of 48 °C, and an extraction time of 77 min were the ideal parameters for reflux-assisted ethanol extraction of DWE. The results may provide useful information for further applications of defatted walnut kernels and the development of functional foods.
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Affiliation(s)
- Xiaomei Zhou
- Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment, Guizhou Normal University, Guiyang 550001, China
- Guizhou Engineering Laboratory for Quality Control & Evaluation Technology of Medicine, Guizhou Normal University, Guiyang 550001, China
| | - Xiaojian Gong
- Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment, Guizhou Normal University, Guiyang 550001, China
- Guizhou Engineering Laboratory for Quality Control & Evaluation Technology of Medicine, Guizhou Normal University, Guiyang 550001, China
| | - Xu Li
- Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment, Guizhou Normal University, Guiyang 550001, China
- Guizhou Engineering Laboratory for Quality Control & Evaluation Technology of Medicine, Guizhou Normal University, Guiyang 550001, China
| | - Ning An
- Experimental Centre of Tropical Forestry, Chinese Academy of Forestry, Pingxiang 532600, China
| | - Jiefang He
- Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment, Guizhou Normal University, Guiyang 550001, China
| | - Xin Zhou
- Guizhou Engineering Laboratory for Quality Control & Evaluation Technology of Medicine, Guizhou Normal University, Guiyang 550001, China
| | - Chao Zhao
- Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment, Guizhou Normal University, Guiyang 550001, China
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Petcu CD, Tăpăloagă D, Mihai OD, Gheorghe-Irimia RA, Negoiță C, Georgescu IM, Tăpăloagă PR, Borda C, Ghimpețeanu OM. Harnessing Natural Antioxidants for Enhancing Food Shelf Life: Exploring Sources and Applications in the Food Industry. Foods 2023; 12:3176. [PMID: 37685108 PMCID: PMC10486681 DOI: 10.3390/foods12173176] [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: 07/30/2023] [Revised: 08/17/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
Consumers are increasingly showing in maintaining a healthy dietary regimen, while food manufacturers are striving to develop products that possess an extended shelf-life to meet the demands of the market. Numerous studies have been conducted to identify natural sources that contribute to the preservation of perishable food derived from animals and plants, thereby prolonging its shelf life. Hence, the present study focuses on the identification of both natural sources of antioxidants and their applications in the development of novel food products, as well as their potential for enhancing product shelf-life. The origins of antioxidants in nature encompass a diverse range of products, including propolis, beebread, and extracts derived through various physical-chemical processes. Currently, there is a growing body of research being conducted to evaluate the effectiveness of natural antioxidants in the processing and preservation of various food products, including meat and meat products, milk and dairy products, bakery products, and bee products. The prioritization of discovering novel sources of natural antioxidants is a crucial concern for the meat, milk, and other food industries. Additionally, the development of effective methods for applying these natural antioxidants is a significant objective in the food industry.
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Affiliation(s)
- Carmen Daniela Petcu
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Dana Tăpăloagă
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Oana Diana Mihai
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Raluca-Aniela Gheorghe-Irimia
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Carmen Negoiță
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Ioana Mădălina Georgescu
- Sanitary Veterinary and Food Safety Directorate Bucharest, Ilioara Street No. 16Y, District 3, 032125 Bucharest, Romania;
| | - Paul Rodian Tăpăloagă
- Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania;
| | - Cristin Borda
- Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mânăștur St., 400372 Cluj-Napoca, Romania
| | - Oana Mărgărita Ghimpețeanu
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
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Polanía AM, Ramírez C, Londoño L, Bolívar G, Aguilar CN. Encapsulation of Pineapple Peel Extracts by Ionotropic Gelation Using Corn Starch, Weissella confusa Exopolysaccharide, and Sodium Alginate as Wall Materials. Foods 2023; 12:2943. [PMID: 37569212 PMCID: PMC10418400 DOI: 10.3390/foods12152943] [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: 07/31/2023] [Accepted: 08/01/2023] [Indexed: 08/13/2023] Open
Abstract
Phenolic compounds that are present in pineapple by-products offer many health benefits to the consumer; however, they are unstable to many environmental factors. For this reason, encapsulation is ideal for preserving their beneficial effects. In this work, extracts were obtained by the combined method of solid-state fermentation with Rhizopus oryzae and ultrasound. After this process, the encapsulation process was performed by ionotropic gelation using corn starch, sodium alginate, and Weissella confusa exopolysaccharide as wall material. The encapsulates produced presented a moisture content between 7.10 and 10.45% (w.b), a solubility of 53.06 ± 0.54%, and a wettability of 31.46 ± 2.02 s. The total phenolic content (TPC), antioxidant capacity of DPPH, and ABTS of the encapsulates were also determined, finding 232.55 ± 2.07 mg GAE/g d.m for TPC, 45.64 ± 0.9 µm Trolox/mg GAE for DPPH, and 51.69 ± 1.08 µm Trolox/mg GAE for ABTS. Additionally, ultrahigh performance liquid chromatography (UHPLC) analysis allowed us to identify and quantify six bioactive compounds: rosmarinic acid, caffeic acid, p-coumaric acid, ferulic acid, gallic acid, and quercetin. According to the above, using ionotropic gelation, it was possible to obtain microencapsulates containing bioactive compounds from pineapple peel extracts, which may have applications in the development of functional foods.
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Affiliation(s)
- Anna María Polanía
- MIBIA Group, Biology Department, Faculty of Natural and Exact Sciences, Universidad del Valle, Cali 760031, Colombia; (A.M.P.); (C.R.); (G.B.)
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico
| | - Cristina Ramírez
- MIBIA Group, Biology Department, Faculty of Natural and Exact Sciences, Universidad del Valle, Cali 760031, Colombia; (A.M.P.); (C.R.); (G.B.)
| | - Liliana Londoño
- BIOTICS Group, School of Basic Sciences, Technology and Engineering, Universidad Nacional Abierta y a Distancia—UNAD, Palmira 763531, Colombia;
| | - German Bolívar
- MIBIA Group, Biology Department, Faculty of Natural and Exact Sciences, Universidad del Valle, Cali 760031, Colombia; (A.M.P.); (C.R.); (G.B.)
| | - Cristobal Noe Aguilar
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico
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Madureira J, Melgar B, Alves VD, Moldão-Martins M, Margaça FMA, Santos-Buelga C, Barros L, Cabo Verde S. Effect of Olive Pomace Extract Application and Packaging Material on the Preservation of Fresh-Cut Royal Gala Apples. Foods 2023; 12:foods12091926. [PMID: 37174463 PMCID: PMC10178254 DOI: 10.3390/foods12091926] [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: 03/30/2023] [Revised: 04/20/2023] [Accepted: 05/03/2023] [Indexed: 05/15/2023] Open
Abstract
The efficiency of natural olive pomace extracts for enhancing the quality of fresh-cut apples was compared with commercial ascorbic acid and two different packaging films (biodegradable polylactic acid (PLA) and oriented polypropylene (OPP)) were tested. The composition of atmosphere inside the packages, the physicochemical parameters (firmness, weight loss and color), the microbial load, total phenolic content and antioxidant activity of fresh-cut apples were evaluated throughout 12 days of storage at 4 °C. After 12 days of refrigerated storage, a significant decrease in O2 was promoted in PLA films, and the weight loss of the whole packaging was higher in PLA films (5.4%) than in OPP films (0.2%). Natural olive pomace extracts reduced the load of mesophilic bacteria (3.4 ± 0.1 log CFU/g and 2.4 ± 0.1 log CFU/g for OPP and PLA films, respectively) and filamentous fungi (3.3 ± 0.1 log CFU/g and 2.44 ± 0.05 log CFU/g for OPP and PLA films, respectively) growth in fresh-cut apples after five days of storage at 4 °C, and no detection of coliforms was verified throughout the 12 days of storage. In general, the olive pomace extract preserved or improved the total phenolic index and antioxidant potential of the fruit, without significant changes in their firmness. Moreover, this extract seemed to be more effective when combined with the biodegradable PLA film packaging. This work can contribute to the availability of effective natural food additives, the sustainability of the olive oil industries and the reduction of environmental impact. It can also be useful in meeting the food industries requirements to develop new functional food products.
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Affiliation(s)
- Joana Madureira
- Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, 2695-066 Loures, Portugal
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain
| | - Bruno Melgar
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Vítor D Alves
- LEAF-Linking, Landscape, Environment, Agriculture and Food-Research Center, Instituto Superior de Agronomia (ISA), Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal
| | - Margarida Moldão-Martins
- LEAF-Linking, Landscape, Environment, Agriculture and Food-Research Center, Instituto Superior de Agronomia (ISA), Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal
| | - Fernanda M A Margaça
- Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, 2695-066 Loures, Portugal
- Departamento de Engenharia e Ciências Nucleares, Instituto Superior Técnico, Universidade de Lisboa, 2695-066 Bobadela LRS, Portugal
| | - Celestino Santos-Buelga
- Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain
- Unidad de Excelencia Producción, Agrícola y Medioambiente (Agrienvironment), Parque Científico, Universidad de Salamanca, 37185 Salamanca, Spain
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Sandra Cabo Verde
- Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, 2695-066 Loures, Portugal
- Departamento de Engenharia e Ciências Nucleares, Instituto Superior Técnico, Universidade de Lisboa, 2695-066 Bobadela LRS, Portugal
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10
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Madureira J, Gonçalves S, Santos-Buelga C, Margaça FMA, Ferreira ICFR, Barros L, Cabo Verde S. Microbiota Assessment of Fresh-Cut Apples Packaged in Two Different Films. Microorganisms 2023; 11:1157. [PMID: 37317130 DOI: 10.3390/microorganisms11051157] [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: 03/30/2023] [Revised: 04/24/2023] [Accepted: 04/27/2023] [Indexed: 06/16/2023] Open
Abstract
The aim of this work was to assess the natural microbiota of packed fresh-cut apples during refrigerated storage. Two different films were tested for the package, a biodegradable (PLA) film and a conventional and commercial one (OPP). Two antioxidant additives were applied, a natural olive pomace extract and the commercial ascorbic acid used by the industries. The results revealed lower bacteria counts in samples with olive pomace extract and PLA films than in those with ascorbic acid and OPP films after 5 and 12 days of storage. These findings suggest that the use of such natural extracts as additives in fruits could delay the growth of mesophilic bacteria. The characterization and identification of the bacterial isolates from fresh-cut apple samples showed that the most prevalent species were Citrobacter freundii, Staphylococcus warneri, Pseudomonas oryzihabitans, Alcalinogenes faecalis, Corynebacterium jeikeium, Micrococcus spp., Pantoea aglomerans and Bacillus spp. Furthermore, an increase in the microbial diversity during the storage time at refrigerated temperatures was observed, except for the sample treated with olive pomace extract and packaged in OPP film. The highest microbial diversity was found for samples with ascorbic acid as an additive. This could indicate a negative effect of ascorbic acid on the microbial inhibition of apple slices. The natural olive pomace extract demonstrated potential as an antimicrobial additive for fresh-cut apples.
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Affiliation(s)
- Joana Madureira
- Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, EstradaNacional 10 ao km 139.7, 2695-066 Loures, Portugal
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno s/n, 37007 Salamanca, Spain
| | - Sara Gonçalves
- ESTeSL-Escola Superior de Tecnologia da Saúde de Lisboa, Instituto Politécnico de Lisboa, 1990-096 Lisboa, Portugal
| | - Celestino Santos-Buelga
- Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno s/n, 37007 Salamanca, Spain
- Unidad de Excelencia Producción, Agrícola y Medioambiente (AGRIENVIRONMENT), Parque Científico, Universidad de Salamanca, 37185 Salamanca, Spain
| | - Fernanda M A Margaça
- Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, EstradaNacional 10 ao km 139.7, 2695-066 Loures, Portugal
- Departamento de Engenharia e Ciências Nucleares, Instituto Superior Técnico, Universidade de Lisboa, Estrada Nacional 10, ao km 139.7, 2695-066 Loures, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Sandra Cabo Verde
- Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, EstradaNacional 10 ao km 139.7, 2695-066 Loures, Portugal
- Departamento de Engenharia e Ciências Nucleares, Instituto Superior Técnico, Universidade de Lisboa, Estrada Nacional 10, ao km 139.7, 2695-066 Loures, Portugal
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11
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Ghendov-Mosanu A, Popovici V, Constantinescu Pop CG, Deseatnicova O, Siminiuc R, Subotin I, Druta R, Pintea A, Socaciu C, Sturza R. Stabilization of Sunflower Oil with Biologically Active Compounds from Berries. Molecules 2023; 28:molecules28083596. [PMID: 37110830 PMCID: PMC10143843 DOI: 10.3390/molecules28083596] [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: 02/21/2023] [Revised: 04/12/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023] Open
Abstract
Sunflower oil (Helianthus annuus) contains a rich concentration of polyunsaturated fatty acids, which are susceptible to rapid oxidative processes. The aim of this study was to evaluate the stabilizing effect of lipophilic extracts from two types of berries, sea buckthorn and rose hips, on sunflower oil. This research included the analysis of sunflower oil oxidation products and mechanisms, including the determination of chemical changes occurring in the lipid oxidation process via LC-MS/MS using electrospray ionization in negative and positive mode. Pentanal, hexanal, heptanal, octanal, and nonanal were identified as key compounds formed during oxidation. The individual profiles of the carotenoids from sea buckthorn berries were determined using RP-HPLC. The influence of the carotenoid extraction parameters ascertained from the berries on the oxidative stability of sunflower oil was analyzed. The dynamics of the accumulation of the primary and secondary products of lipid oxidation and the variation of the carotenoid pigment content in the lipophilic extracts of sea buckthorn and rose hips during storage demonstrated good stability at 4 °C in the absence of light for 12 months. The experimental results were applied to mathematical modeling using fuzzy sets and mutual information analysis, which allowed for the prediction of the oxidation of sunflower oil.
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Affiliation(s)
- Aliona Ghendov-Mosanu
- Faculty of Food Technology, Technical University of Moldova, MD-2045 Chisinau, Moldova
| | - Violina Popovici
- Faculty of Food Technology, Technical University of Moldova, MD-2045 Chisinau, Moldova
| | | | - Olga Deseatnicova
- Faculty of Food Technology, Technical University of Moldova, MD-2045 Chisinau, Moldova
| | - Rodica Siminiuc
- Faculty of Food Technology, Technical University of Moldova, MD-2045 Chisinau, Moldova
| | - Iurie Subotin
- Faculty of Food Technology, Technical University of Moldova, MD-2045 Chisinau, Moldova
| | - Raisa Druta
- Faculty of Food Technology, Technical University of Moldova, MD-2045 Chisinau, Moldova
| | - Adela Pintea
- Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, 400374 Cluj-Napoca, Romania
| | - Carmen Socaciu
- Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, 400374 Cluj-Napoca, Romania
| | - Rodica Sturza
- Faculty of Food Technology, Technical University of Moldova, MD-2045 Chisinau, Moldova
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12
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Martins M, Ribeiro MH, Almeida CMM. Physicochemical, Nutritional, and Medicinal Properties of Opuntia ficus-indica (L.) Mill. and Its Main Agro-Industrial Use: A Review. PLANTS (BASEL, SWITZERLAND) 2023; 12:1512. [PMID: 37050137 PMCID: PMC10096643 DOI: 10.3390/plants12071512] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 03/27/2023] [Accepted: 03/28/2023] [Indexed: 06/19/2023]
Abstract
The cactus, Opuntia ficus-indica (L.) Mill. (OFI) belongs to the Cactaceae family, which contains about 130 genera and nearly 1600 species. This review aims to evaluate this plant from several perspectives, namely, botanic, physicochemical, nutritional, and medicinal properties, as well as agro-industrial use. The botanical aspects and morphological characteristics of OFI enable genetic variability, ecological adaptation, and broad geographic distribution. Due to its physicochemical and nutritional composition, it has several medicinal properties appropriate (or suitable) for several industries, such as pharmaceutical, food, and cosmetics. Its fruit, the prickly pear (PP), has potential agro-industrial expansion through the application of different conservation and transformation methods, making it possible to obtain a variety of products. The PP is a source of several nutrients and is an effective system to produce varied foods, which have several advantages from a nutritional, sensory, economic, and shelf-life point of view.
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Affiliation(s)
- Mariana Martins
- Laboratory of Bromatology and Water Quality, Faculty of Pharmacy, Universidade de Lisboa, Av. Prof. Gama Pinto, 2, 1649-003 Lisboa, Portugal;
| | - Maria H. Ribeiro
- Research Institute for Medicines (iMed), Faculty of Pharmacy, Universidade de Lisboa, 1649-003 Lisboa, Portugal;
| | - Cristina M. M. Almeida
- Laboratory of Bromatology and Water Quality, Faculty of Pharmacy, Universidade de Lisboa, Av. Prof. Gama Pinto, 2, 1649-003 Lisboa, Portugal;
- Research Institute for Medicines (iMed), Faculty of Pharmacy, Universidade de Lisboa, 1649-003 Lisboa, Portugal;
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13
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Plaskova A, Mlcek J. New insights of the application of water or ethanol-water plant extract rich in active compounds in food. Front Nutr 2023; 10:1118761. [PMID: 37057062 PMCID: PMC10086256 DOI: 10.3389/fnut.2023.1118761] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Accepted: 03/03/2023] [Indexed: 03/30/2023] Open
Abstract
Plants are recognized as natural sources of antioxidants (e.g., polyphenols, flavonoids, vitamins, and other active compounds) that can be extracted by green solvents like water, ethanol, or their binary mixtures. Plant extracts are becoming more used as food additives in various food systems due to their antioxidant abilities. Their application in food increases the shelf life of products by preventing undesirable changes in nutritional and sensory properties, such as the formation off-flavors in lipid-rich food. This review summarizes the most recent literature about water or ethanol-water plant extracts used as flavors, colorings, and preservatives to fortify food and beverages. This study is performed with particular attention to describing the benefits of plant extract-fortified products such as meat, vegetable oils, biscuits, pastries, some beverages, yogurt, cheese, and other dairy products. Antioxidant-rich plant extracts can positively affect food safety by partially or fully replacing synthetic antioxidants, which have lately been linked to safety and health issues such as toxicological and carcinogenic consequences. On the other hand, the limitations and challenges of using the extract in food should be considered, like stability, level of purity, compatibility with matrix, price, sensory aspects like distinct taste, and others. In the future, continuous development and a tendency to use these natural extracts as food ingredients are expected, as indicated by the number of published works in this area, particularly in the past decade.
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Affiliation(s)
| | - Jiri Mlcek
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Zlin, Czechia
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14
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Petcu CD, Mihai OD, Tăpăloagă D, Gheorghe-Irimia RA, Pogurschi EN, Militaru M, Borda C, Ghimpețeanu OM. Effects of Plant-Based Antioxidants in Animal Diets and Meat Products: A Review. Foods 2023; 12:foods12061334. [PMID: 36981260 PMCID: PMC10047951 DOI: 10.3390/foods12061334] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 03/14/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023] Open
Abstract
The perceived level of risk associated with a food product can influence purchase and consumption decisions. Thus, current trends in food safety address an issue of general interest-the identification of healthy and economical alternatives to synthetic antioxidants that may have harmful effects on human health. Still, the processors' target is to increase the shelf life of food products using preserving substances. Natural antioxidants can be extracted and used in the food industry from different plants, such as blueberry, broccoli, chokeberry, cinnamon, ginger, olives, oregano, etc. The identification of the main natural antioxidant types that have been used in the food industry is very important in order to provide a comprehensive analysis of the researched topic. In this regard, the aim of this paper was to illustrate the positive aspects of using natural antioxidants with preservative roles in meat products, while, at the same time, highlighting the potential risks induced by these compounds. All of those aspects are correlated with the impact of sensorial attributes and the improvement of the nutritional value of meat products.
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Affiliation(s)
- Carmen Daniela Petcu
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd., Splaiul Independentei, 050097 Bucharest, Romania
| | - Oana Diana Mihai
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd., Splaiul Independentei, 050097 Bucharest, Romania
| | - Dana Tăpăloagă
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd., Splaiul Independentei, 050097 Bucharest, Romania
| | - Raluca-Aniela Gheorghe-Irimia
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd., Splaiul Independentei, 050097 Bucharest, Romania
| | - Elena Narcisa Pogurschi
- Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine Bucharest, 59 Blvd., Marasti, 011464 Bucharest, Romania
| | - Manuella Militaru
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd., Splaiul Independentei, 050097 Bucharest, Romania
| | - Cristin Borda
- Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mânăștur St., 400372 Cluj-Napoca, Romania
| | - Oana-Mărgărita Ghimpețeanu
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd., Splaiul Independentei, 050097 Bucharest, Romania
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15
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Antioxidant Activity of Crocodile Oil ( Crocodylus siamensis) on Cognitive Function in Rats. Foods 2023; 12:foods12040791. [PMID: 36832865 PMCID: PMC9956878 DOI: 10.3390/foods12040791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 02/08/2023] [Accepted: 02/10/2023] [Indexed: 02/16/2023] Open
Abstract
Crocodile oil (CO) is rich in monounsaturated fatty acids and polyunsaturated fatty acids. The antioxidant activity and cognitive effect of monounsaturated fatty acids and polyunsaturated fatty acids have been largely reported. This work aimed to investigate the effect of CO on antioxidant activity and cognitive function in rats. Twenty-one rats were divided into three treatment groups: (1) sterile water (NS), (2) 1 mL/kg of CO (NC1), and (3) 3 mL/kg of CO (NC3). Rats underwent oral gavage once daily for 8 weeks. CO treatment decreased the triglycerides level significantly compared with that in the NS group. CO had a free radical scavenging ability greater than that of olive oil but had no effect on levels of antioxidant markers in the brain. Expression of unique proteins in the CO-treatment group were correlated with the detoxification of hydrogen peroxide. Rats in the NC1 group had better memory function than rats in the NC3 group. Expression of unique proteins in the NC1 group was correlated with memory function. However, CO did not cause a decline in cognitive function in rats. CO can be an alternative dietary oil because it has a hypolipidemia effect and antioxidant activity. In addition, CO did not cause a negative effect on cognitive function.
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16
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Pang S, Chen Z, Li J, Chen Y, Liu Z, Wu H, Duan C, Huang F, Cao Y. High-efficiency organic solar cells processed from a real green solvent. MATERIALS HORIZONS 2023; 10:473-482. [PMID: 36468609 DOI: 10.1039/d2mh01314b] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
The fabrication of organic solar cells (OSCs) depends heavily on the use of highly toxic chlorinated solvents, which are incompatible with industrial manufacturing. The reported alternative solvents such as non-halogenated aromatic hydrocarbons and cyclic ethers are also not really "green" according to the "Globally Harmonized System of Classification and Labelling of Chemicals" of the United Nations. Therefore, processing from real green solvents such as water, alcohols, or anisole will constitute a big breakthrough for OSCs. However, it is fundamentally challenging to obtain high-performance photovoltaic materials processable from these solvents. Herein, we propose the incorporation of a B-N covalent bond, which has a dipole moment of 1.84 Debye, into the conjugated backbone of polymer donors to fabricate high-efficiency OSCs from anisole, a real green and eco-compatible solvent recommended by the United Nations. Based on a newly developed B-N-based polymer, the OSCs with a record-high efficiency of 15.65% in the 0.04 cm2 device and 14.01% in the 1.10 cm2 device have thus been realized via real green processing.
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Affiliation(s)
- Shuting Pang
- Institute of Polymer Optoelectronic Materials and Devices, State Key Laboratory of Luminescent Materials and Devices, South China University of Technology, Guangzhou 510640, P. R. China.
| | - Zhili Chen
- Institute of Polymer Optoelectronic Materials and Devices, State Key Laboratory of Luminescent Materials and Devices, South China University of Technology, Guangzhou 510640, P. R. China.
- Institute of Materials for Optoelectronics and New Energy, School of Materials Science and Engineering, Wuhan Institute of Technology, Wuhan 430205, P. R. China
| | - Junyu Li
- Molecular Materials and Nanosystems & Institute for Complex Molecular Systems, Eindhoven University of Technology, 5600 MB, Eindhoven, The Netherlands
| | - Yuting Chen
- Institute of Polymer Optoelectronic Materials and Devices, State Key Laboratory of Luminescent Materials and Devices, South China University of Technology, Guangzhou 510640, P. R. China.
| | - Zhitian Liu
- Institute of Materials for Optoelectronics and New Energy, School of Materials Science and Engineering, Wuhan Institute of Technology, Wuhan 430205, P. R. China
| | - Hongbin Wu
- Institute of Polymer Optoelectronic Materials and Devices, State Key Laboratory of Luminescent Materials and Devices, South China University of Technology, Guangzhou 510640, P. R. China.
| | - Chunhui Duan
- Institute of Polymer Optoelectronic Materials and Devices, State Key Laboratory of Luminescent Materials and Devices, South China University of Technology, Guangzhou 510640, P. R. China.
- Guangdong-Hong Kong-Macao Joint Laboratory of Optoelectronic and Magnetic Functional Materials, South China University of Technology, Guangzhou 510640, P. R. China
| | - Fei Huang
- Institute of Polymer Optoelectronic Materials and Devices, State Key Laboratory of Luminescent Materials and Devices, South China University of Technology, Guangzhou 510640, P. R. China.
- Guangdong-Hong Kong-Macao Joint Laboratory of Optoelectronic and Magnetic Functional Materials, South China University of Technology, Guangzhou 510640, P. R. China
| | - Yong Cao
- Institute of Polymer Optoelectronic Materials and Devices, State Key Laboratory of Luminescent Materials and Devices, South China University of Technology, Guangzhou 510640, P. R. China.
- Guangdong-Hong Kong-Macao Joint Laboratory of Optoelectronic and Magnetic Functional Materials, South China University of Technology, Guangzhou 510640, P. R. China
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17
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Molaei S, Dadkhah Tehrani A, Shamlouei H. Antioxidant Activates of New Carbohydrate Based Gallate Derivatives: A DFT Study. J Mol Liq 2023. [DOI: 10.1016/j.molliq.2023.121506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/21/2023]
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18
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Exploiting the Crithmum maritimum L. Aqueous Extracts and Essential Oil as Potential Preservatives in Food, Feed, Pharmaceutical and Cosmetic Industries. Antioxidants (Basel) 2023; 12:antiox12020252. [PMID: 36829810 PMCID: PMC9952163 DOI: 10.3390/antiox12020252] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 01/18/2023] [Accepted: 01/20/2023] [Indexed: 01/26/2023] Open
Abstract
Chritmum maritimum, sea fennel, is a facultative halophyte used in salads, soups, and sauces, as well as used to prepare medicinal juices and aqueous extracts (AE) to treat several ailments. Its essential oil (EO) is used as a spice and aromatizing. In this work, the nutritional (crude protein, fiber, lipids, and ashes content) and HPLC-PDA phenolic profiles were determined. Furthermore, the antioxidant potential of the infusion and of the decoction, as well as the antibacterial activity of both, the AE and EO, were assessed against food-contaminating bacteria. The composition of the EO was also established. Sea fennel exhibited considerable fiber (34.3 ± 1.92%) and mineral content (23.6 ± 4.8%). AE contains chlorogenic acid as the major phenolic compound, 49.7 ± 0.8 mg/g in the infusion dry extract and (26.8 ± 0.9 mg/g in the decoction dry extract). EO contains high amounts of monoterpene hydrocarbons, namely γ-terpinene and sabinene. In regards to the antioxidant activity, IC50 values for the infusion and decoction were, respectively: 36.5 ± 1.4 μg/mL and 44.7 ± 4.4 μg/mL in the DPPH assay; 37.3 ± 2.6 μg/mL and 38.4 ± 1.8 μg/mL, in the ABTS assay. EO is particularly active against Bacillus cereus and Lactobacillus plantarum. The results support the use of sea fennel AE and EO as a potential alternative preservative ingredient for feeds, foods, pharmaceutical, and cosmetic industries, due to the antioxidant activity of infusion and decoction, and antibacterial properties of essential oil.
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19
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Dini S, Chen Q, Fatemi F, Asri Y. Phytochemical and biological activities of some Iranian medicinal plants. PHARMACEUTICAL BIOLOGY 2022; 60:664-689. [PMID: 35348418 PMCID: PMC8967204 DOI: 10.1080/13880209.2022.2046112] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 06/27/2021] [Accepted: 02/20/2022] [Indexed: 06/14/2023]
Abstract
CONTEXT Due to adverse effects of synthetic compounds, there is a growing interest in utilization of plant-derived natural products in the pharmaceutical and food industries. Iranian endemic medicinal plants widely used in traditional practice have attracted much attention as antibacterial and antioxidant agents. OBJECTIVE This review attempts to compile the accessible scientific research pertained to phytochemical compounds, antibacterial and antioxidant effects of essential oils obtained from some of the most widely used and distributed medicinal plants in Iran. METHODS This review has been compiled using references via reliable databases (Google Scholar, SID and Science Direct) from 2010 to 2020. This literature review was limited to references published in English and Persian languages. RESULTS Based on studies heretofore carried out, essential oils isolated from mentioned medicinal plants exhibited strong antioxidant activity which is attributed to their main phytochemical compounds; thymol, carvacrol, p-cymene and γ-terpinene. In addition, the antibacterial activities of essential oils of most plant species from Apiaceae and Asteraceae families were more susceptible against Gram-positive bacteria; Staphylococcus aureus and Bacillus cereus than Gram-negative bacteria; however, essential oils of other studied plant species manifested similar behaviours against both Gram-positive and -negative bacteria. CONCLUSIONS As there is rich ethnobotanical knowledge behind Iranian endemic medicinal plants, further scientific research is required to prove their safety and efficacy. This review revealed that there are numerous valuable medicinal plants adoptable in food and pharmaceutical industries in the near future.
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Affiliation(s)
- Salome Dini
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
- Young Researchers and Elite Club, Karaj Branch, Islamic Azad University, Karaj, Iran
| | - Qihe Chen
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Faezeh Fatemi
- Nuclear Fuel Cycle Research School, Nuclear Science and Technology Research Institute, Tehran, Iran
| | - Younes Asri
- Research Institute of Forests and Rangelands, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran
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20
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Ayoub WS, Zahoor I, Dar AH, Anjum N, Pandiselvam R, Farooq S, Rusu AV, Rocha JM, Trif M, Jeevarathinam G. Effect of incorporation of wheat bran, rice bran and banana peel powder on the mesostructure and physicochemical characteristics of biscuits. Front Nutr 2022; 9:1016717. [PMID: 36466403 PMCID: PMC9714488 DOI: 10.3389/fnut.2022.1016717] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Accepted: 10/06/2022] [Indexed: 11/04/2023] Open
Abstract
Various types of natural fiber-rich ingredients are added into bakery-based products to improve their fiber content for health promotional purposes. But the majority of these products usually include exotic dietary fiber components. The aim of this study was to develop biscuits incorporated with wheat bran, rice bran and banana peel powder and to evaluate the effects on physicochemical properties and sensory acceptability of these different biscuit samples. Wheat bran, rice bran and banana peel powder was used to substitute refined wheat flour in biscuit samples at different levels (0, 5, 10, 15, 20, 25, and 30%). The effect of wheat bran, rice bran and banana peel powder incorporation on proximate composition, physical characteristics, texture profile, color and sensory evaluation of biscuit samples were investigated. The moisture content of the product showed a significant (p ≤ 0.01) decreasing trend while as protein showed increasing trend with increasing level of incorporation of wheat bran, rice bran and banana peel powder. Also there was a considerable effect on L*(darkness to lightness), a*(greeness to redness), and b*(blueness to yellowness) values of biscuit samples. Among the physical parameters diameter and thickness decreased non-significantly (p ≤ 0.01) with the addition of different fibers whereas spread ratio and weight increases. Sensory attributes showed a significant (p ≤ 0.01) increasing trend with an increase in the level of incorporation of different fibers. Based on sensory evaluation biscuits prepared with 15% wheat bran, 15% rice bran, and 10% banana peel powder were rated best. The biscuits were packed in high density polyethylene (HDPE) boxes and were analyzed on different intervals viz. 0, 30, and 60th day. In samples of optimized biscuits, the ash content, protein, fat and color exhibited a non- significant tendency of declining over storage. It was discovered that the ash content dropped from0.86 to 0.67% in Wb4, 0.95 to 0.75% in Rb4, and 1.15to 0.92% in Bpp3. However there was a considerable increase in moisture content during storage.
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Affiliation(s)
- Wani Suhana Ayoub
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Insha Zahoor
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Nadira Anjum
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu and Kashmir, India
| | - R. Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, India
| | - Salma Farooq
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Alexandru Vasile Rusu
- Life Sciences Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
- Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - João Miguel Rocha
- Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal
- Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal
| | - Monica Trif
- Department of Food Research, Centre for Innovative Process Engineering (CENTIV) GmbH, Stuhr, Germany
| | - G. Jeevarathinam
- Department of Food Technology, Hindusthan College of Engineering and Technology, Coimbatore, India
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21
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Yeshi K, Ruscher R, Miles K, Crayn D, Liddell M, Wangchuk P. Antioxidant and Anti-Inflammatory Activities of Endemic Plants of the Australian Wet Tropics. PLANTS 2022; 11:plants11192519. [PMID: 36235388 PMCID: PMC9571949 DOI: 10.3390/plants11192519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 09/03/2022] [Accepted: 09/21/2022] [Indexed: 11/16/2022]
Abstract
Plants have been a vital source of natural antioxidants since ancient times. Plants growing under various abiotic stress conditions often produce more defensive secondary metabolites such as phenolics, flavonoids, and terpenoids during adaptation to the environment. Many of these secondary metabolites are known to possess antioxidant and anti-inflammatory properties. This study tested seven plants sourced from the mountaintop areas (above 1000 m elevation) of Mount Lewis National Park (falls under the Wet Tropics of Queensland), Australia, for their antioxidant and anti-inflammatory activities. Of the seven studied plants, hydroethanolic extracts of six plants (Leptospermum wooroonooran, Ceratopetalum hylandii, Linospadix apetiolatus, Garcinia brassii, Litsea granitica, and Polyscias willmottii) showed high 2,2-diphenyl-1-picrylhydrazyl (DPPH)-free radical scavenging activity in a dose-dependent (25–1000 μg/mL) manner. At the highest concentration of 1 mg/mL, the DPPH free radical scavenged percentage varied between 75.4% and 92.3%. Only the species Alyxia orophila was inactive in the DPPH free radical scavenging assay. Pseudo-IC50 values of the extracts’ ferric reducing antioxidant power (FRAP) based on dose-response curves showed a significant positive correlation with total phenolic content. Five out of the seven plants, namely G. brassii, C. hylandii, L. apetiolatus, L. wooroonooran, and A. orophila, showed inhibitory effects on the secretion of proinflammatory cytokines, tumour necrosis factor (TNF), and interleukins (IL)-23 in a lipopolysaccharide (LPS)-stimulated human peripheral blood mononuclear cells (PBMCs) assay. The results of this study demonstrate the value of tropical mountaintop plants in the biodiscovery of antioxidant and anti-inflammatory lead compounds.
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Affiliation(s)
- Karma Yeshi
- Centre for Molecular Therapeutics, Australian Institute of Tropical Health and Medicine, James Cook University, Building E4 and E5, McGregor Rd, Smithfield, QLD 4878, Australia
- Correspondence: (K.Y.); (P.W.)
| | - Roland Ruscher
- Centre for Molecular Therapeutics, Australian Institute of Tropical Health and Medicine, James Cook University, Building E4 and E5, McGregor Rd, Smithfield, QLD 4878, Australia
| | - Kim Miles
- Centre for Molecular Therapeutics, Australian Institute of Tropical Health and Medicine, James Cook University, Building E4 and E5, McGregor Rd, Smithfield, QLD 4878, Australia
| | - Darren Crayn
- Australian Tropical Herbarium, James Cook University, Building E2, McGregor Rd, Smithfield, QLD 4878, Australia
| | - Michael Liddell
- College of Science and Engineering, Centre for Tropical Environmental and Sustainability Science, Building E1, McGregor Rd, Smithfield, QLD 4878, Australia
| | - Phurpa Wangchuk
- Centre for Molecular Therapeutics, Australian Institute of Tropical Health and Medicine, James Cook University, Building E4 and E5, McGregor Rd, Smithfield, QLD 4878, Australia
- Correspondence: (K.Y.); (P.W.)
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22
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Ghnimi H, Karoui R, Attia H, Chénè C, Ennouri M. Use of front face fluorescence spectroscopy coupled with multivariate data analysis for monitoring biscuits' quality during aging. Food Sci Nutr 2022; 10:4380-4393. [PMID: 36514760 PMCID: PMC9731564 DOI: 10.1002/fsn3.3032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 07/29/2022] [Accepted: 07/31/2022] [Indexed: 12/16/2022] Open
Abstract
In this study, the potentiality of front face fluorescence spectroscopy (FFFS) for the evaluation of the quality of biscuits manufactured with butylated hydroxytoluene and pomegranate peel extract during aging was investigated. By using the principal component analysis, vitamin A and tryptophan spectra allowed a clear discrimination between biscuit samples according to the nature of antioxidants, while fluorescent Maillard reaction products spectra showed clear differentiation between samples according to the storage time. Clear differentiation between biscuits according to the used antioxidants and storage time was achieved by using common components and specific weights analysis. Using partial least-squares regression, excellent prediction of water activity (R 2 = 0.95), and L* values (R 2 = 0.92), and approximate prediction of hardness (R 2 = 0.78), b* values (R 2 = 0.74), and moisture content (R 2 = 0.74) were shown. However, the FFFS failed to predict a* values, primary and secondary oxidation products (R 2 < 0.6).
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Affiliation(s)
- Hayet Ghnimi
- University Artois,University Lille, University Littoral Côte d'Opale, University Picardie Jules Verne, University de Liège, INRAE, Junia, UMR‐ T 1158, BioEcoAgroLensFrance,University Monastir, Higher Institute of Biotechnology of MonastirMonastirTunisia,University Sfax, LR11ES45, National Engineering School of SfaxSfaxTunisia
| | - Romdhane Karoui
- University Artois,University Lille, University Littoral Côte d'Opale, University Picardie Jules Verne, University de Liège, INRAE, Junia, UMR‐ T 1158, BioEcoAgroLensFrance
| | - Hamadi Attia
- University Sfax, LR11ES45, National Engineering School of SfaxSfaxTunisia
| | | | - Monia Ennouri
- University Sfax, LR16IO01, Olive Tree InstituteSfaxTunisia
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23
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Mildner-Szkudlarz S, Siger A, Przygoński K, Radziejewska-Kubzdela E, Zawirska-Wojtasiak R. N ɛ-(carboxymethyl)lysine, Available Lysine, and Volatile Compound Profile of Biscuits Enriched with Grape by-Product During Storage. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:190-197. [PMID: 35338444 DOI: 10.1007/s11130-022-00960-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 03/14/2022] [Indexed: 06/14/2023]
Abstract
We investigated the changes in Nɛ-(carboxymethyl)lysine (CML) and available lysine content, antioxidant properties, volatiles, and oxidation products of biscuits enriched with grape by-product (GP), stored for six months under a modified atmosphere of 0%/30%/70% O2/CO2/N2 and in air. Fresh GP-formulated biscuits showed lower concentrations of CML (89%), available lysine (40%), and pyrazines (75%), but higher antioxidant capacities (~ sixfold), furans (12-fold), and lipid-derived compounds (three-fold) than the control. Although ~ 15% higher losses of Maillard-type volatiles were identified in the air atmosphere during storage, lipid oxidation was ~ 30% less pronounced in the modified atmosphere. A significant correlation of 0.994 between the reduction in CML and the available lysine suggest further CML reactions with the ɛ-NH2 group of amino acids. Significant correlations (of -0.550 to -0.980) between oxidation products, antioxidant capacities, and changes in CML content during storage suggest that these parameters might be involved in the CML elimination mechanism.
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Affiliation(s)
- Sylwia Mildner-Szkudlarz
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637, Poznań, Poland.
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis, Poznań University of Life Sciences, Poznań, Poland
| | - Krzysztof Przygoński
- Department of Food Concentrates and Starch Products, Institute of Agricultural and Food Biotechnology, Poznań, Poland
| | - Elżbieta Radziejewska-Kubzdela
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637, Poznań, Poland
| | - Renata Zawirska-Wojtasiak
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637, Poznań, Poland
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24
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Mei L, Pan D, Guo T, Ren H, Wang L. Role of Lactobacillus plantarum with antioxidation properties on Chinese sausages. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113427] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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25
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LC–ESI–MS/MS analysis, biological effects of phenolic compounds extracted by microwave method from Algerian Zizyphus lotus fruits. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01437-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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26
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Gonçalves AC, Nunes AR, Flores-Félix JD, Alves G, Silva LR. Cherries and Blueberries-Based Beverages: Functional Foods with Antidiabetic and Immune Booster Properties. Molecules 2022; 27:3294. [PMID: 35630771 PMCID: PMC9145489 DOI: 10.3390/molecules27103294] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/19/2022] [Accepted: 05/19/2022] [Indexed: 02/04/2023] Open
Abstract
Nowadays, it is largely accepted that the daily intake of fruits, vegetables, herbal products and derivatives is an added value in promoting human health, given their capacity to counteract oxidative stress markers and suppress uncontrolled pro-inflammatory responses. Given that, natural-based products seem to be a promising strategy to attenuate, or even mitigate, the development of chronic diseases, such as diabetes, and to boost the immune system. Among fruits, cherries and blueberries are nutrient-dense fruits that have been a target of many studies and interest given their richness in phenolic compounds and notable biological potential. In fact, research has already demonstrated that these fruits can be considered functional foods, and hence, their use in functional beverages, whose popularity is increasing worldwide, is not surprising and seem to be a promising and useful strategy. Therefore, the present review reinforces the idea that cherries and blueberries can be incorporated into new pharmaceutical products, smart foods, functional beverages, and nutraceuticals and be effective in preventing and/or treating diseases mediated by inflammatory mediators, reactive species, and free radicals.
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Affiliation(s)
- Ana C Gonçalves
- CICS-UBI-Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
- CIBIT-Coimbra Institute for Biomedical Imaging and Translational Research, University of Coimbra, 3000-548 Coimbra, Portugal
| | - Ana R Nunes
- CICS-UBI-Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
- CNC-Centre for Neuroscience and Cell Biology, Faculty of Medicine, University of Coimbra, 3000-548 Coimbra, Portugal
| | - José D Flores-Félix
- CICS-UBI-Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
| | - Gilberto Alves
- CICS-UBI-Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
| | - Luís R Silva
- CICS-UBI-Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
- CPIRN-UDI-IPG-Center of Potential and Innovation of Natural Resources, Research Unit for Inland Development, Polytechnic Institute of Guarda, 6300-559 Guarda, Portugal
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27
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Gonçalves AC, Gaspar D, Flores-Félix JD, Falcão A, Alves G, Silva LR. Effects of Functional Phenolics Dietary Supplementation on Athletes' Performance and Recovery: A Review. Int J Mol Sci 2022; 23:4652. [PMID: 35563043 PMCID: PMC9102074 DOI: 10.3390/ijms23094652] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Revised: 04/19/2022] [Accepted: 04/20/2022] [Indexed: 02/04/2023] Open
Abstract
In recent years, many efforts have been made to identify micronutrients or nutritional strategies capable of preventing, or at least, attenuating, exercise-induced muscle damage and oxidative stress, and improving athlete performance. The reason is that most exercises induce various changes in mitochondria and cellular cytosol that lead to the generation of reactive species and free radicals whose accumulation can be harmful to human health. Among them, supplementation with phenolic compounds seems to be a promising approach since their chemical structure, composed of catechol, pyrogallol, and methoxy groups, gives them remarkable health-promoting properties, such as the ability to suppress inflammatory processes, counteract oxidative damage, boost the immune system, and thus, reduce muscle soreness and accelerate recovery. Phenolic compounds have also already been shown to be effective in improving temporal performance and reducing psychological stress and fatigue. Therefore, the aim of this review is to summarize and discuss the current knowledge on the effects of dietary phenolics on physical performance and recovery in athletes and sports practitioners. Overall, the reports show that phenolics exert important benefits on exercise-induced muscle damage as well as play a biological/physiological role in improving physical performance.
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Affiliation(s)
- Ana C. Gonçalves
- CICS-UBI—Health Sciences Research Centre, University of Beira Interior, 6201-506 Covilhã, Portugal; (A.C.G.); (J.D.F.-F.); (G.A.)
- CIBIT—Coimbra Institute for Biomedical Imaging and Translational Research, University of Coimbra, 3000-548 Coimbra, Portugal;
| | - Dário Gaspar
- Department of Sport Sciences, University of Beira Interior, 6201-001 Covilhã, Portugal;
| | - José David Flores-Félix
- CICS-UBI—Health Sciences Research Centre, University of Beira Interior, 6201-506 Covilhã, Portugal; (A.C.G.); (J.D.F.-F.); (G.A.)
| | - Amílcar Falcão
- CIBIT—Coimbra Institute for Biomedical Imaging and Translational Research, University of Coimbra, 3000-548 Coimbra, Portugal;
- Laboratory of Pharmacology, Faculty of Pharmacy, University of Coimbra, 3000-548 Coimbra, Portugal
| | - Gilberto Alves
- CICS-UBI—Health Sciences Research Centre, University of Beira Interior, 6201-506 Covilhã, Portugal; (A.C.G.); (J.D.F.-F.); (G.A.)
| | - Luís R. Silva
- CICS-UBI—Health Sciences Research Centre, University of Beira Interior, 6201-506 Covilhã, Portugal; (A.C.G.); (J.D.F.-F.); (G.A.)
- CPIRN-UDI/IPG—Center of Potential and Innovation of Natural Resources, Research Unit for Inland Development (UDI), Polytechnic Institute of Guarda, 6300-559 Guarda, Portugal
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28
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Numal R, Selcuk O, Kurbanoglu S, Shah A, Siddiq M, Uslu B. Trends In Electrochemical Nanosensors For The Analysis Of Antioxidants. Trends Analyt Chem 2022. [DOI: 10.1016/j.trac.2022.116626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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29
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El Mihyaoui A, Esteves da Silva JCG, Charfi S, Candela Castillo ME, Lamarti A, Arnao MB. Chamomile (Matricaria chamomilla L.): A Review of Ethnomedicinal Use, Phytochemistry and Pharmacological Uses. Life (Basel) 2022; 12:life12040479. [PMID: 35454969 PMCID: PMC9032859 DOI: 10.3390/life12040479] [Citation(s) in RCA: 41] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 03/14/2022] [Accepted: 03/20/2022] [Indexed: 12/19/2022] Open
Abstract
Matricaria chamomilla L. is a famous medicinal plant distributed worldwide. It is widely used in traditional medicine to treat all kinds of diseases, including infections, neuropsychiatric, respiratory, gastrointestinal, and liver disorders. It is also used as a sedative, antispasmodic, antiseptic, and antiemetic. In this review, reports on M. chamomilla taxonomy, botanical and ecology description, ethnomedicinal uses, phytochemistry, biological and pharmacological properties, possible application in different industries, and encapsulation were critically gathered and summarized. Scientific search engines such as Web of Science, PubMed, Wiley Online, SpringerLink, ScienceDirect, Scopus, and Google Scholar were used to gather data on M. chamomilla. The phytochemistry composition of essential oils and extracts of M. chamomilla has been widely analyzed, showing that the plant contains over 120 constituents. Essential oils are generally composed of terpenoids, such as α-bisabolol and its oxides A and B, bisabolone oxide A, chamazulene, and β-farnesene, among other compounds. On the other hand, M. chamomilla extracts were dominated by phenolic compounds, including phenolic acids, flavonoids, and coumarins. In addition, M. chamomilla demonstrated several biological properties such as antioxidant, antibacterial, antifungal, anti-parasitic, insecticidal, anti-diabetic, anti-cancer, and anti-inflammatory effects. These activities allow the application of M. chamomilla in the medicinal and veterinary field, food preservation, phytosanitary control, and as a surfactant and anti-corrosive agent. Finally, the encapsulation of M. chamomilla essential oils or extracts allows the enhancement of its biological activities and improvement of its applications. According to the findings, the pharmacological activities of M. chamomilla confirm its traditional uses. Indeed, M. chamomilla essential oils and extracts showed interesting antioxidant, antibacterial, antifungal, anticancer, antidiabetic, antiparasitic, anti-inflammatory, anti-depressant, anti-pyretic, anti-allergic, and analgesic activities. Moreover, the most important application of M. chamomilla was in the medicinal field on animals and humans.
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Affiliation(s)
- Amina El Mihyaoui
- Department of Plant Biology (Plant Physiology), Faculty of Biology, University of Murcia, 30100 Murcia, Spain; (A.E.M.); (M.E.C.C.)
- Laboratory of Plant Biotechnology, Department of Biology, Faculty of Sciences, Abdelmalek Essaadi University, Tetouan 93000, Morocco;
- CIQ(UP)—Research Center in Chemistry, DGAOT, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal;
| | - Joaquim C. G. Esteves da Silva
- CIQ(UP)—Research Center in Chemistry, DGAOT, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal;
| | - Saoulajan Charfi
- Biology and Health Laboratory, Department of Biology, Faculty of Science, Abdelmalek Essaadi University, Tetouan 93000, Morocco;
| | - María Emilia Candela Castillo
- Department of Plant Biology (Plant Physiology), Faculty of Biology, University of Murcia, 30100 Murcia, Spain; (A.E.M.); (M.E.C.C.)
| | - Ahmed Lamarti
- Laboratory of Plant Biotechnology, Department of Biology, Faculty of Sciences, Abdelmalek Essaadi University, Tetouan 93000, Morocco;
| | - Marino B. Arnao
- Department of Plant Biology (Plant Physiology), Faculty of Biology, University of Murcia, 30100 Murcia, Spain; (A.E.M.); (M.E.C.C.)
- Correspondence:
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30
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Najjar Z, Kizhakkayil J, Shakoor H, Platat C, Stathopoulos C, Ranasinghe M. Antioxidant Potential of Cookies Formulated with Date Seed Powder. Foods 2022; 11:foods11030448. [PMID: 35159598 PMCID: PMC8833968 DOI: 10.3390/foods11030448] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/27/2022] [Accepted: 01/28/2022] [Indexed: 02/01/2023] Open
Abstract
Utilising major waste products from the food industry can have both a great environmental impact and be a means to improve consumer health. Date seed is a food industry byproduct that has been proven to have high nutritional value. The aim of this work was to measure the total polyphenolic content (TPC), flavonoids, and antioxidant activity of the seeds of six date fruit varieties, Fard, Khalas, Khinaizi, Sukkary, Shaham, and Zahidi, and to use those seeds to enhance the antioxidant value of cookies by partially substituting flour with ground date seed. Date seed powder (DSP) was extracted at three levels of sample to solvent ratio (5:1, 10:1 and 15:1 mg/mL). Cookies were prepared using three substitution levels of wheat flour (2.5, 5.0, and 7.5%, w/w) by DSP and two types of flour (white and whole wheat), and were baked at two different temperatures, 180 and 200 °C. The composite cookies were found to contain a significant amount of TPC and flavonoids, and showed increased antioxidant activity compared with the control samples.
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Affiliation(s)
- Zein Najjar
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al-Ain P.O. Box 15551, United Arab Emirates; (Z.N.); (M.R.)
| | - Jaleel Kizhakkayil
- Department of Nutrition and Health, College of Medicine and Health Sciences, United Arab Emirates University, Al-Ain P.O. Box 15551, United Arab Emirates; (J.K.); (H.S.); (C.P.)
| | - Hira Shakoor
- Department of Nutrition and Health, College of Medicine and Health Sciences, United Arab Emirates University, Al-Ain P.O. Box 15551, United Arab Emirates; (J.K.); (H.S.); (C.P.)
| | - Carine Platat
- Department of Nutrition and Health, College of Medicine and Health Sciences, United Arab Emirates University, Al-Ain P.O. Box 15551, United Arab Emirates; (J.K.); (H.S.); (C.P.)
| | - Constantinos Stathopoulos
- Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, 165 00 Prague, Czech Republic
- Correspondence:
| | - Meththa Ranasinghe
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al-Ain P.O. Box 15551, United Arab Emirates; (Z.N.); (M.R.)
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31
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Chen J, Jayachandran M, Bai W, Xu B. A critical review on the health benefits of fish consumption and its bioactive constituents. Food Chem 2022; 369:130874. [PMID: 34455321 DOI: 10.1016/j.foodchem.2021.130874] [Citation(s) in RCA: 65] [Impact Index Per Article: 32.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 08/10/2021] [Accepted: 08/14/2021] [Indexed: 12/12/2022]
Abstract
As one of food sources, fish provides sufficient nutrition to human. Diverse nutrients in fish make fish an important nutrient source available easily across the globe. Fish is proven to possess several health benefits, such as anti-oxidation, anti-inflammation, wound healing, neuroprotection, cardioprotection, and hepatoprotection properties. Fish proteins, such as immunoglobins, act as defense agents against viral and bacterial infections and prevent protein-calorie malnutrition. Besides, fish oil constituents, such as polyunsaturated fatty acids (PUFAs), regulate various signaling pathways, such as nuclear factor kappa B pathway, Toll-like receptor pathway, transforming growth factor-β (TGF-β) pathway, and peroxisome proliferators activated receptor (PPAR) pathways. In this review, the literature about health benefits of fish consumption are accumulated from PubMed, Google Scholar, Scopus, and the mechanistic action of health benefits are summarized. Fish consumption at least twice per week as part of a healthy diet is beneficial for a healthy heart. More advances in this field could pose fish as a major nutrients source of foods.
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Affiliation(s)
- Jiali Chen
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, China
| | - Muthukumaran Jayachandran
- Department of Endocrinology and Metabolism, Shanghai Tenth People's Hospital, School of Medicine, Tongji University, Shanghai 200072, China
| | - Weibin Bai
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, China
| | - Baojun Xu
- Programme of Food Science and Technology, BNU-HKBU United International College, Zhuhai, China.
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32
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Extraction of Polyphenols from Olive Leaves Employing Deep Eutectic Solvents: The Application of Chemometrics to a Quantitative Study on Antioxidant Compounds. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12020831] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
The extraction of phenolic compounds from olive leaves was optimized using three glycerol-based deep eutectic solvents (DESs) with lysine, proline, and arginine. A three-level Box–Behnken design was used to examine the influence of the liquid/solid ratio, concentration of DESs, and extraction temperature on the yield of the extraction process. A second-order polynomial model was used for predicting the polyphenol extraction yield. The optimal predicted conditions were used for extractions and they provided the highest total phenol yields with the glycerol–lysine exhibiting the best performance. Quantification of tyrosol, hydroxytyrosol, oleuropein, luteolin-7-O-glucoside, and rutin in the extracts showed high content in tyrosol in all DESs, particularly with glycerol–lysine and relatively similar contents with other studies for the other phenolic compounds. Finally, a linear relationship between tyrosol content and the total phenolic content of the extracts was observed.
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33
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Date Components as Promising Plant-Based Materials to Be Incorporated into Baked Goods—A Review. SUSTAINABILITY 2022. [DOI: 10.3390/su14020605] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Date (Phoenix dactylifera L. Arecaceae) fruits and their by-products are rich in nutrients. The health benefits of dates and their incorporation into value-added products have been widely studied. The date-processing industry faces a significant sustainability challenge as more than 10% (w/w) of the production is discarded as waste or by-products. Currently, food scientists are focusing on bakery product fortification with functional food ingredients due to the high demand for nutritious food with more convenience. Utilizing date components in value-added bakery products is a trending research area with increasing attention. Studies where the researchers tried to improve the quality of bakery goods by incorporating date components have shown positive results, with several drawbacks that need attention and further research. The objective of this review is to present a comprehensive overview of the utilization of date components in bakery products and to identify gaps in the current knowledge. This review will help focus further research in the area of valorization of date by-products and thereby contribute to the generation of novel functional bakery products that meet consumer expectations and industry standards, thus generating income for the relevant industry and considerable alleviation of the environmental burden this waste and by-products contribute to. Only a few studies have been focused on utilizing date by-products and their extracts for baked goods, while a research area still remaining under-explored is the effect of incorporation of date components on the shelf life of bakery products.
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Effect of Salvia (Salvia officinalis) on the oxidative stability of salmon hamburgers. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112867] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Rizwana N, Agarwal V, Nune M. Antioxidant for Neurological Diseases and Neurotrauma and Bioengineering Approaches. Antioxidants (Basel) 2021; 11:72. [PMID: 35052576 PMCID: PMC8773039 DOI: 10.3390/antiox11010072] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 12/10/2021] [Accepted: 12/20/2021] [Indexed: 12/16/2022] Open
Abstract
Antioxidants are a class of molecules with an innate affinity to neutralize reactive oxygen species (ROS), which are known to cause oxidative stress. Oxidative stress has been associated with a wide range of diseases mediated by physiological damage to the cells. ROS play both beneficial and detrimental roles in human physiology depending on their overall concentration. ROS are an inevitable byproduct of the normal functioning of cells, which are produced as a result of the mitochondrial respiration process. Since the establishment of the detrimental effect of oxidative stress in neurological disorders and neurotrauma, there has been growing interest in exploring antioxidants to rescue remaining or surviving cells and reverse the neurological damage. In this review, we present the survey of different antioxidants studied in neurological applications including neurotrauma. We also delve into bioengineering approaches developed to deliver antioxidants to improve their cellular uptake in neurological applications.
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Affiliation(s)
- Nasera Rizwana
- Manipal Institute of Regenerative Medicine (MIRM), Bengaluru, Manipal Academy of Higher Education (MAHE), Manipal 576104, India;
| | - Vipul Agarwal
- Cluster for Advanced Macromolecular Design (CAMD), School of Chemical Engineering, University of New South Wales, Sydney, NSW 2052, Australia
| | - Manasa Nune
- Manipal Institute of Regenerative Medicine (MIRM), Bengaluru, Manipal Academy of Higher Education (MAHE), Manipal 576104, India;
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Ghnimi H, Ennouri M, Chèné C, Karoui R. A review combining emerging techniques with classical ones for the determination of biscuit quality: advantages and drawbacks. Crit Rev Food Sci Nutr 2021:1-24. [PMID: 34875937 DOI: 10.1080/10408398.2021.2012124] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The production of biscuit and biscuit-like products has faced many challenges due to changes in consumer behavior and eating habits. Today's consumer is looking for safe products not only with fresh-like and pleasant taste, but also with long shelf life and health benefits. Therefore, the potentiality of the use of healthier fat and the incorporation of natural antioxidant in the formulation of biscuit has interested, recently, the attention of researchers. The determination of the biscuit quality could be performed by several techniques (e.g., physical, chemical, sensory, calorimetry and chromatography). These classical analyses are unfortunately destructive, expensive, polluting and above all very heavy, to implement when many samples must be prepared to be analyzed. Therefore, there is a need to find fast analytical techniques for the determination of the quality of cereal products like biscuits. Emerging techniques such as near infrared (NIR), mid infrared (MIR) and front face fluorescence spectroscopy (FFFS), coupled with chemometric tools have many potential advantages and are introduced, recently, as promising techniques for the assessment of the biscuit quality.
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Affiliation(s)
- Hayet Ghnimi
- INRAE, Junia, Université d'Artois, University of Lille, Université du Littoral Côte d'Opale, Université de Picardie Jules Verne, Université de Liège, Lens, France.,Higher Institute of Biotechnology of Monastir, University of Monastir, Monastir, Tunisia.,National Engineering School of Sfax, University of Sfax, LR11ES45, Sfax, Tunisia
| | - Monia Ennouri
- Olive Tree Institute, University of Sfax, LR16IO01, Sfax, Tunisia
| | - Christine Chèné
- Tilloy Les Mofflaines, Adrianor, Tilloy-lès-Mofflaines, France
| | - Romdhane Karoui
- INRAE, Junia, Université d'Artois, University of Lille, Université du Littoral Côte d'Opale, Université de Picardie Jules Verne, Université de Liège, Lens, France
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Rehman A, Qunyi T, Sharif HR, Korma SA, Karim A, Manzoor MF, Mehmood A, Iqbal MW, Raza H, Ali A, Mehmood T. Biopolymer based nanoemulsion delivery system: An effective approach to boost the antioxidant potential of essential oil in food products. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100082] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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HARDINASINTA G, MURSALIM M, MUHIDONG J, SALENGKE S. Determination of some chemical compounds of bignay (Antidesma bunius) fruit juice. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.27720] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review. Foods 2021; 10:foods10112751. [PMID: 34829032 PMCID: PMC8621915 DOI: 10.3390/foods10112751] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 11/04/2021] [Accepted: 11/08/2021] [Indexed: 01/18/2023] Open
Abstract
The scientific literature is rich in investigations on the presence of various contaminants in biscuits, and of articles aimed at proposing innovative solutions for their control and prevention. However, the relevant information remains fragmented. Therefore, the objective of this work was to review the current state of the scientific literature on the possible contaminants of biscuits, considering physical, chemical, and biological hazards, and making a critical analysis of the solutions to reduce such contaminations. The raw materials are primary contributors of a wide series of contaminants. The successive processing steps and machinery must be monitored as well, because if they cannot improve the initial safety condition, they could worsen it. The most effective mitigation strategies involve product reformulation, and the use of alternative baking technologies to minimize the thermal load. Low oxygen permeable packaging materials (avoiding direct contact with recycled ones), and reformulation are effective for limiting the increase of contaminations during biscuit storage. Continuous monitoring of raw materials, intermediates, finished products, and processing conditions are therefore essential not only to meet current regulatory restrictions but also to achieve the aim of banning dietary contaminants and coping with related diseases.
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Sandez Penidez SH, Velasco Manini MA, LeBlanc JG, Gerez CL, Rollán GC. Quinoa sourdough-based biscuits with high antioxidant activity fermented with autochthonous lactic acid bacteria. J Appl Microbiol 2021; 132:2093-2105. [PMID: 34606147 DOI: 10.1111/jam.15315] [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: 12/26/2020] [Revised: 07/28/2021] [Accepted: 09/13/2021] [Indexed: 01/18/2023]
Abstract
AIMS To evaluate the capacity of autochthonous lactic acid bacteria (LAB) (43) from Andean grains to increase the antioxidant activity (AOA) and total phenolic compounds (TPCs) in quinoa sourdough to select best performing strains to be used as starter cultures in the elaboration of biscuits. METHODS AND RESULTS Microbial growth (CFU per g) and pH were evaluated during quinoa dough fermentation. Counts were increased in a range of 0.61-2.97 log CFU per g and pH values between 3.95 and 4.54 were determined after 24 h at 30°C of fermentation. Methanolic (ME) and aqueous (AE) extracts were obtained at the end of fermentation, and free radical scavenging capacity was performed by the DPPH and ABTS methods. ME was selected for further analysis using other methods and TPC quantification. Principal component analysis showed the highest scores of growth, acidification capacity, AOA and TPC for the strains Lc. mesenteroides subsp. mesenteroides CRL 2131 and L. plantarum CRL 1964 and CRL 1973. AOA and TPC in biscuits made with sourdough from these LAB were higher than the acidified and uninoculated controls. CONCLUSIONS Autochthonous LAB strains (3) increased the AOA of quinoa-based biscuits. SIGNIFICANCE AND IMPACT OF THE STUDY Quinoa sourdough obtained with selected LAB is suitable as an ingredient for bakery foods with improved antioxidant status.
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Affiliation(s)
| | | | - Jean Guy LeBlanc
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Argentina
| | - Carla L Gerez
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Argentina
| | - Graciela C Rollán
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Argentina
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Ou J. Incorporation of polyphenols in baked products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 98:207-252. [PMID: 34507643 DOI: 10.1016/bs.afnr.2021.02.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Bakery foods, including breads, cakes, cookies, muffins, rolls, buns, crumpets, pancakes, doughnuts, waffles, and bagels, etc., have been an important diet of humans for thousands of years. As the nutraceuticals with various biological activities, polyphenols, especially polyphenol-enriched products are widely used in bakery foods. The polyphenol-enriched products are mainly from fruits and vegetables, including fruits in whole, juice, puree, jam, and the powder of dried fruits, pomace, and peels. Incorporation of these products not only provide polyphenols, but also supply other nutrients, especially dietary fibers for bakery products. This chapter discussed the thermal stability of different types of polyphenols during baking, and the effect of polyphenols on the sensory attributes of baked foods. Moreover, their role in mitigation of reactive carbonyl species and the subsequent formation of advanced glycation end products, antioxidant and antimicrobial activities have been also discussed. Since polyphenols are subjected to high temperature for dozens of minutes during baking, future works need to focus on the chemical interactions of polyphenols and their oxidized products (quinones) with other food components, and the safety consequence of these interactions.
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Affiliation(s)
- Juanying Ou
- Institute of Food Safety & Nutrition, Jinan University, Guangzhou, China.
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Iqbal R, Liaqat A, Saeed F, Khaliq A, Jahangir Chughtai MF, Afzaal M, Tehseen S, Aziz M, Hussain M, Anjum FM. Zogale (Moringaolifera) as a functional ingredient: A review on its nutraceutical properties and food applications. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1955921] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Rabia Iqbal
- Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan
| | - Atif Liaqat
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan
| | - Farhan Saeed
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Adnan Khaliq
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan
| | - Muhammad Farhan Jahangir Chughtai
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan
| | - Muhammad Afzaal
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Saima Tehseen
- Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan
| | - Mahwash Aziz
- Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan
| | - Muzzamal Hussain
- Department of Food Science, Government College University, Faisalabad, Pakistan
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Mavrommatis A, Giamouri E, Myrtsi ED, Evergetis E, Filippi K, Papapostolou H, Koulocheri SD, Zoidis E, Pappas AC, Koutinas A, Haroutounian SA, Tsiplakou E. Antioxidant Status of Broiler Chickens Fed Diets Supplemented with Vinification By-Products: A Valorization Approach. Antioxidants (Basel) 2021; 10:1250. [PMID: 34439498 PMCID: PMC8389203 DOI: 10.3390/antiox10081250] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 07/23/2021] [Accepted: 08/03/2021] [Indexed: 01/17/2023] Open
Abstract
Vinification by-products display great potential for utilization as feed additives rich in antioxidant compounds. Thus, the effect of dietary ground grape pomace (GGP), wine lees extract rich in yeast cell walls (WYC), and grape stem extracts (PE) on the relative expression of several genes involved in liver oxidative mechanisms and the oxidative status of the blood and breast muscle of broiler chickens was investigated. In total, 240 one-day-old as hatched chicks (Ross 308) were assigned to four treatments, with four replicate pens and 15 birds in each pen. Birds were fed either a basal diet (CON) or a basal diet supplemented with 25 g/kg GGP, or 2 g/kg WYC, or 1 g starch including 100 mg pure stem extract/kg (PE) for 42 days. The polyphenolic content of vinification by-products was determined using an LC-MS/MS library indicating as prevailing compounds procyanidin B1 and B2, gallic acid, caftaric acid, (+)-catechin, quercetin, and trans-resveratrol. Body weight and feed consumption were not significantly affected. The relative transcript level of GPX1 and SOD1 tended to increase in the liver of WYC-fed broilers, while NOX2 tended to decrease in the PE group. SOD activity in blood plasma was significantly increased in WYC and PE compared to the CON group. The total antioxidant capacity measured with FRAP assay showed significantly higher values in the breast muscle of PE-fed broilers, while the malondialdehyde concentration was significantly decreased in both WYC- and PE-fed broilers compared to the CON group. The exploitation of vinification by-products as feed additives appears to be a promising strategy to improve waste valorization and supply animals with bioactive molecules capable of improving animals' oxidative status and products' oxidative stability.
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Affiliation(s)
- Alexandros Mavrommatis
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (A.M.); (E.G.); (E.D.M.); (E.E.); (S.D.K.); (E.Z.); (A.C.P.); (S.A.H.)
| | - Elisavet Giamouri
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (A.M.); (E.G.); (E.D.M.); (E.E.); (S.D.K.); (E.Z.); (A.C.P.); (S.A.H.)
| | - Eleni D. Myrtsi
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (A.M.); (E.G.); (E.D.M.); (E.E.); (S.D.K.); (E.Z.); (A.C.P.); (S.A.H.)
| | - Epameinondas Evergetis
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (A.M.); (E.G.); (E.D.M.); (E.E.); (S.D.K.); (E.Z.); (A.C.P.); (S.A.H.)
| | - Katiana Filippi
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (K.F.); (H.P.); (A.K.)
| | - Harris Papapostolou
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (K.F.); (H.P.); (A.K.)
| | - Sofia D. Koulocheri
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (A.M.); (E.G.); (E.D.M.); (E.E.); (S.D.K.); (E.Z.); (A.C.P.); (S.A.H.)
| | - Evangelos Zoidis
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (A.M.); (E.G.); (E.D.M.); (E.E.); (S.D.K.); (E.Z.); (A.C.P.); (S.A.H.)
| | - Athanasios C. Pappas
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (A.M.); (E.G.); (E.D.M.); (E.E.); (S.D.K.); (E.Z.); (A.C.P.); (S.A.H.)
| | - Apostolis Koutinas
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (K.F.); (H.P.); (A.K.)
| | - Serkos A. Haroutounian
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (A.M.); (E.G.); (E.D.M.); (E.E.); (S.D.K.); (E.Z.); (A.C.P.); (S.A.H.)
| | - Eleni Tsiplakou
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (A.M.); (E.G.); (E.D.M.); (E.E.); (S.D.K.); (E.Z.); (A.C.P.); (S.A.H.)
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Szpicer A, Onopiuk A, Wojtasik-Kalinowska I, Półtorak A. Red grape skin extract and oat β-glucan in shortbread cookies: technological and nutritional evaluation. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03767-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
AbstractConsumers are increasingly interested in innovative products enriched with nutrients that counteract the development of civilisation-associated diseases. Thus, the development of new functional nutrient-enriched food products that meet consumer needs is therefore necessary. The aims of this study were to develop a novel shortbread cookie product by addition of red grape skin extract and oat β-glucan and to evaluate the influence of these modifications on physico‐chemical properties and consumer’s acceptance. The red grape skin extract used in this product is a source of polyphenols which are beneficial for human health and extend product shelf life. β-glucan is a soluble fraction of dietary fibre that helps to lower reduce blood cholesterol and glycemic levels. The influence of grape skin extract, β-glucan and a combination of both on the β-glucan content, colour and texture parameters, thermal properties, total antioxidant activity, total phenolic content, volatile compounds profile and sensory properties of shortbread cookies was analysed. Product with modified formulations had higher total antioxidant activity, total phenolic content and were was more thermally stable than control samples. The obtained innovative functional products were characterized by an increased content of oat β-glucan, which is desirable from a nutritional point of view. The DSC measurements showed higher oxidative stability of cookies enriched with β-glucan and red grape skin extract. The additives caused significant changes in the colour and profile of volatile compounds of the finished final product but did not affect the sensory acceptance among consumers. The use of these additives represents a development in food technology that may be valuable in the food industry to increase the nutritional value and extend the shelf shelf-life of bakery products.
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Flieger J, Flieger W, Baj J, Maciejewski R. Antioxidants: Classification, Natural Sources, Activity/Capacity Measurements, and Usefulness for the Synthesis of Nanoparticles. MATERIALS (BASEL, SWITZERLAND) 2021; 14:4135. [PMID: 34361329 PMCID: PMC8347950 DOI: 10.3390/ma14154135] [Citation(s) in RCA: 78] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Revised: 07/15/2021] [Accepted: 07/23/2021] [Indexed: 02/06/2023]
Abstract
Natural extracts are the source of many antioxidant substances. They have proven useful not only as supplements preventing diseases caused by oxidative stress and food additives preventing oxidation but also as system components for the production of metallic nanoparticles by the so-called green synthesis. This is important given the drastically increased demand for nanomaterials in biomedical fields. The source of ecological technology for producing nanoparticles can be plants or microorganisms (yeast, algae, cyanobacteria, fungi, and bacteria). This review presents recently published research on the green synthesis of nanoparticles. The conditions of biosynthesis and possible mechanisms of nanoparticle formation with the participation of bacteria are presented. The potential of natural extracts for biogenic synthesis depends on the content of reducing substances. The assessment of the antioxidant activity of extracts as multicomponent mixtures is still a challenge for analytical chemistry. There is still no universal test for measuring total antioxidant capacity (TAC). There are many in vitro chemical tests that quantify the antioxidant scavenging activity of free radicals and their ability to chelate metals and that reduce free radical damage. This paper presents the classification of antioxidants and non-enzymatic methods of testing antioxidant capacity in vitro, with particular emphasis on methods based on nanoparticles. Examples of recent studies on the antioxidant activity of natural extracts obtained from different species such as plants, fungi, bacteria, algae, lichens, actinomycetes were collected, giving evaluation methods, reference antioxidants, and details on the preparation of extracts.
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Affiliation(s)
- Jolanta Flieger
- Department of Analytical Chemistry, Medical University of Lublin, Chodźki 4A, 20-093 Lublin, Poland
| | - Wojciech Flieger
- Chair and Department of Anatomy, Medical University of Lublin, Jaczewskiego 4, 20-090 Lublin, Poland; (W.F.); (J.B.); (R.M.)
| | - Jacek Baj
- Chair and Department of Anatomy, Medical University of Lublin, Jaczewskiego 4, 20-090 Lublin, Poland; (W.F.); (J.B.); (R.M.)
| | - Ryszard Maciejewski
- Chair and Department of Anatomy, Medical University of Lublin, Jaczewskiego 4, 20-090 Lublin, Poland; (W.F.); (J.B.); (R.M.)
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Tian Y, Zhang X, Du M, Li F, Xiao M, Zhang W. Synergistic Antioxidant Effects of Araloside A and L-Ascorbic Acid on H 2O 2-Induced HEK293 Cells: Regulation of Cellular Antioxidant Status. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2021; 2021:9996040. [PMID: 34336129 PMCID: PMC8289608 DOI: 10.1155/2021/9996040] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 05/08/2021] [Accepted: 06/22/2021] [Indexed: 12/02/2022]
Abstract
Araloside A is a pentacyclic triterpenoid saponin, and L-ascorbic acid is a globally recognized antioxidant. In this study, coadministered araloside A and L-ascorbic acid were found to have a strong synergistic antioxidant effect, and correlations between cellular antioxidant indexes and free radical scavenging ability were found. Individual and combined pretreatment with araloside A and L-ascorbic acid increased both cell viability and antioxidant enzyme activity and inhibited the release of lactate dehydrogenase (LDH); the accumulation of malondialdehyde (MDA), lipid peroxidation (LPO) products, and H2O2; and the production of intracellular reactive oxygen species (ROS), protein carbonyls, and 8-hydroxy-2-deoxy guanosine (8-OHdG). Free radical scavenging ability was positively correlated with superoxide dismutase (SOD) and catalase (CAT) activity, the glutathione (GSH)/oxidized glutathione (GSSG) ratio, and total antioxidant capacity (T-AOC). Our study is the first investigation of araloside A and L-ascorbic acid coadministration for the treatment of diseases caused by oxidative stress. The synergistic antioxidant effects of araloside A and L-ascorbic acid support their potential as functional food ingredients for the elimination of oxidative stress-induced adverse reactions.
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Affiliation(s)
- Yaqin Tian
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiuling Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Meiling Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fengfeng Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Manyu Xiao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Wentao Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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Rajapaksha SW, Shimizu N. Development and Characterization of Functional Starch-Based Films Incorporating Free or Microencapsulated Spent Black Tea Extract. Molecules 2021; 26:3898. [PMID: 34202382 PMCID: PMC8271635 DOI: 10.3390/molecules26133898] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 06/22/2021] [Accepted: 06/23/2021] [Indexed: 12/25/2022] Open
Abstract
Antioxidant polyphenols in black tea residue are an underused source of bioactive compounds. Microencapsulation can turn them into a valuable functional ingredient for different food applications. This study investigated the potential of using spent black tea extract (SBT) as an active ingredient in food packaging. Free or microencapsulated forms of SBT, using a pectin-sodium caseinate mixture as a wall material, were incorporated in a cassava starch matrix and films developed by casting. The effect of incorporating SBT at different polyphenol contents (0.17% and 0.34%) on the structural, physical, and antioxidant properties of the films, the migration of active compounds into different food simulants and their performance at preventing lipid oxidation were evaluated. The results showed that adding free SBT modified the film structure by forming hydrogen bonds with starch, creating a less elastic film with antioxidant activity (173 and 587 µg(GAE)/g film). Incorporating microencapsulated SBT improved the mechanical properties of active films and preserved their antioxidant activity (276 and 627 µg(GAE)/g film). Encapsulates significantly enhanced the release of antioxidant polyphenols into both aqueous and fatty food simulants. Both types of active film exhibited better barrier properties against UV light and water vapour than the control starch film and delayed lipid oxidation up to 35 d. This study revealed that starch film incorporating microencapsulated SBT can be used as a functional food packaging to protect fatty foods from oxidation.
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Affiliation(s)
- Surakshi Wimangika Rajapaksha
- Laboratory of Agricultural Bio-System Engineering, Graduate School of Agriculture, Hokkaido University, Hokkaido 060-8589, Japan;
| | - Naoto Shimizu
- Research Faculty of Agriculture/Field Science Center for Northern Biosphere, Hokkaido University, Hokkaido 060-8589, Japan
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Li Z, Lan Y, Miao J, Chen X, Chen B, Liu G, Wu X, Zhu X, Cao Y. Phytochemicals, antioxidant capacity and cytoprotective effects of jackfruit (Artocarpus heterophyllus Lam.) axis extracts on HepG2 cells. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100933] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Optimization of Natural Antioxidants Extraction from Pineapple Peel and Their Stabilization by Spray Drying. Foods 2021; 10:foods10061255. [PMID: 34205876 PMCID: PMC8228717 DOI: 10.3390/foods10061255] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Revised: 05/21/2021] [Accepted: 05/26/2021] [Indexed: 01/04/2023] Open
Abstract
Pineapple peel still contains an important amount of phenolic compounds and vitamins with valuable antioxidant activity. In this way, the aim of this study was the recovery of the bioactive compounds from pineapple peel using environmentally friendly and low-cost techniques, envisaging their application in food products. From the solid-liquid extraction conditions tested, the one delivering an extract with higher total phenolic content and antioxidant capacity was a single extraction step with a solvent-pineapple peel ratio of 1:1 (w/w) for 25 min at ambient temperature, using ethanol-water (80-20%) as a solvent. The resulting extract revealed a total phenolic content value of 11.10 ± 0.01 mg gallic acid equivalent (GAE)/g dry extract, antioxidant activity of 91.79 ± 1.98 µmol Trolox/g dry extract by the DPPH method, and 174.50 ± 9.98 µmol Trolox/g dry extract by the FRAP method. The antioxidant rich extract was subjected to stabilization by the spray drying process at 150 °C of inlet air temperature using maltodextrin (5% w/w) as an encapsulating agent. The results showed that the antioxidant capacity of the encapsulated compounds was maintained after encapsulation. The loaded microparticles obtained, which consist of a bioactive powder, present a great potential to be incorporated in food products or to produce bioactive packaging systems.
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Natural Agents against Bovine Mastitis Pathogens. Antibiotics (Basel) 2021; 10:antibiotics10020205. [PMID: 33669638 PMCID: PMC7922792 DOI: 10.3390/antibiotics10020205] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2021] [Revised: 02/09/2021] [Accepted: 02/13/2021] [Indexed: 12/11/2022] Open
Abstract
Bovine mastitis is the most widespread and economically important disease worldwide. The present study aimed to determine bioactive compounds in two essential oils (EOs) from wild (Thymus serpyllum) and common thyme (Thymus vulgaris) and to assess the antioxidant potential as well as antibacterial efficacy of the EOs against mastitis-associated bacteria. The study also included antibiotic susceptibility tests. The strains were previously isolated from lactating animals with clinical and subclinical mastitis. The antioxidant potential of the commercial EOs of wild and common thyme was evaluated by five in vitro assays. The antibacterial activity was performed using the microdilution technique, while antibiotic susceptibility testing was performed by the Kirby-Bauer disc diffusion method. The dominant compound in wild thyme was thymol (45.22%), followed by p-cymene (23.83%) and γ-terpinene (3.12%), while in common thyme, it was thymol (54.17%), followed by γ-terpinene (22.18%) and p-cymene (16.66%). Among the fourteen mastitis-associated bacteria, strain IX Streptococcus spp. (β-hemolytic) was the most sensitive to the tested EOs (minimum inhibitory concentration (MIC)/minimal bactericidal concentration (MBC) were 0.78/1.56 and 0.39/0.78 mg/mL for T. serpyllum (TS) and T. vulgaris (TV), respectively). Regarding Streptococcus spp. β heamoliticus, MICs for TS ranged from 0.78 to 1.56 mg/mL, while for the same oil, MBCs ranged from 1.56 to 12.5 mg/mL. In the case of T. vulgaris, MICs ranged from 0.39 to 3.125 mg/ mL, while MBCs ranged from 3.125 to 6.25 mg/mL. TV is more active against E. coli, E. sakazakii, and Streptococcus spp., while it is less effective against Staphylococcus spp. than TS. The study revealed that the tested EOs possess remarkable antioxidative and antibacterial activities and could be used in the development of pharmaceutical formulation as an alternative to conventional mastitis therapy.
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