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Bi H, Yang J, Jiang H, Fan F. Preparation, characterization, and release properties of Rosa roxburghii Tratt seed oil and β-carotene-coloaded proliposomes. J Food Sci 2024; 89:982-997. [PMID: 38161276 DOI: 10.1111/1750-3841.16895] [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: 08/19/2023] [Revised: 11/29/2023] [Accepted: 12/04/2023] [Indexed: 01/03/2024]
Abstract
Rosa roxburghii Tratt seed oil (RSO) and β-carotene (βC) were chosen to prepare proliposomes by the thin-film dispersion method. The characteristics of unloaded proliposome, RSO proliposome (L-R), βC proliposome (L-β), and RSO/βC proliposome (L-R-β) were analyzed, and their antioxidant activity, storage stability, and release properties were investigated. The proliposomes had an encapsulation efficiency (RSO, βC) higher than 83.10%, nanometer size, smooth surface, and irregular structure. L-R-β showed better dispersibility, stability, and antioxidant activity than L-R and L-β. Simultaneous encapsulation of RSO and βC reduced the phospholipid oxidation of proliposomes and improved the retention rate of RSO in storage environments of 4, 25, and 40°C. Moreover, the RSO and βC release kinetics of proliposomes in the simulated saliva fluid and gastric fluid phases can be described by the first-order model, and the Korsmeyr-Peppas method was applied to describe their release mechanism in the simulated intestinal fluid phase.
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Affiliation(s)
- Huimin Bi
- Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China, Ministry of Education, and College of Life Sciences, Southwest Forestry University, Kunming, Yunnan, People's Republic of China
| | - Jianqiu Yang
- Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China, Ministry of Education, and College of Life Sciences, Southwest Forestry University, Kunming, Yunnan, People's Republic of China
| | - Houwei Jiang
- Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China, Ministry of Education, and College of Life Sciences, Southwest Forestry University, Kunming, Yunnan, People's Republic of China
| | - Fangyu Fan
- Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China, Ministry of Education, and College of Life Sciences, Southwest Forestry University, Kunming, Yunnan, People's Republic of China
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2
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Santos PDDF, Batista PS, Torres LCR, Thomazini M, de Alencar SM, Favaro-Trindade CS. Application of spray drying, spray chilling and the combination of both methods to produce tucumã oil microparticles: characterization, stability, and β-carotene bioaccessibility. Food Res Int 2023; 172:113174. [PMID: 37689927 DOI: 10.1016/j.foodres.2023.113174] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 06/16/2023] [Accepted: 06/19/2023] [Indexed: 09/11/2023]
Abstract
The aim of this work was to produce tucumã oil (PO) microparticles using different encapsulation methods, and to evaluate their properties, storage stability and bioaccessibility of the encapsulated β-carotene. Gum Arabic was used as carrier for spray drying (SD), while vegetable fat was the wall material for spray chilling (SC) and the combination of the methods (SDC). Powders were yellow (hue angle around 80°) and presented particles with small mean diameters (1.57-2.30 µm). PO and the microparticles possess high β-carotene contents (∼0.35-22 mg/g). However, some carotenoid loss was observed in the particles after encapsulation by SD and SDC (around 20%). After 90 days of storage, SDC particles presented the lowest degradation of total carotenoids (∼5%), while SD samples showed the highest loss (∼21%). Yet, the latter had the lowest contents of conjugated dienes (4.1-5.3 µmol/g) among treatments. At the end of simulated digestion, PO and the microparticles provided low β-carotene bioaccessibility (<10%), and only SC increased this parameter compared to the pure oil. In conclusion, carotenoid-rich microparticles with attractive color were obtained through microencapsulation of PO by SD, SC and SDC, revealing their potential as natural additives for the development of food products with improved nutritional properties. The SC method stood out for providing microparticles with high carotenoid content and retention, high oxidative stability, and improved β-carotene bioaccessibility.
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Affiliation(s)
- Priscila Dayane de Freitas Santos
- Departament of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil.
| | - Pollyanna Souza Batista
- Departament of Agri-Food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba 13418-900, SP, Brazil.
| | - Larissa Catelli Rocha Torres
- Center for Nuclear Energy in Agriculture, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba 13416-000, SP, Brazil.
| | - Marcelo Thomazini
- Departament of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil.
| | - Severino Matias de Alencar
- Departament of Agri-Food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba 13418-900, SP, Brazil.
| | - Carmen Sílvia Favaro-Trindade
- Departament of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil.
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3
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Li Z, Yu F. Recent Advances in Lycopene for Food Preservation and Shelf-Life Extension. Foods 2023; 12:3121. [PMID: 37628120 PMCID: PMC10453541 DOI: 10.3390/foods12163121] [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: 07/14/2023] [Revised: 08/11/2023] [Accepted: 08/17/2023] [Indexed: 08/27/2023] Open
Abstract
In recent years, there has been increasing concern about the safety of additives used to extend the shelf-life of food products. As a result, lycopene, a natural phytochemical compound, has attracted attention, as it has been demonstrated to be a potential alternative to traditional artificial antioxidants, with significant health benefits when applied to food preservation. Based on this, this review introduces the specific forms of lycopene currently used as an antioxidant in foods, both in its naturally occurring forms in fruits and vegetables and in artificially added forms involving technologies such as composite coating, active film packaging, emulsion, and microcapsules. In addition, it also provides a comprehensive summary of the effects and progress of lycopene in the preservation of different types of food products, such as meat, seafood, oil, dairy products, fruits, and vegetables, in the last decade. At last, it also points out the limitations of lycopene, including its insolubility in water, dark color, and high sensitivity to heat or light, as well as the potential solutions to load lycopene on suitable carriers, such as combining lycopene with antimicrobial substances or other actives, in order to broaden its applications as an antioxidant in future foods.
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Affiliation(s)
- Zhixi Li
- Haide College, Ocean University of China, Qingdao 266100, China;
| | - Fanqianhui Yu
- Haide College, Ocean University of China, Qingdao 266100, China;
- Department of Computer Science and Technology, Ocean University of China, Qingdao 266100, China
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
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4
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Silva PBVD, Brenelli LB, Mariutti LRB. Waste and by-products as sources of lycopene, phytoene, and phytofluene - Integrative review with bibliometric analysis. Food Res Int 2023; 169:112838. [PMID: 37254412 DOI: 10.1016/j.foodres.2023.112838] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 04/03/2023] [Accepted: 04/12/2023] [Indexed: 06/01/2023]
Abstract
Food loss and waste are severe social, economic, and environmental issues. An example is the incorrect handling of waste or by-products used to obtain bioactive compounds, such as carotenoids. This review aimed to present a comprehensive overview of research on lycopene, phytoene, and phytofluene obtained from waste and by-products. In this study, an integrative literature approach was coupled with bibliometric analysis to provide a broad perspective of the topic. PRISMA guidelines were used to search studies in the Web of Science database systematically. Articles were included if (1) employed waste or by-products to obtain lycopene, phytoene, and phytofluene or (2) performed applications of the carotenoids previously extracted from waste sources. Two hundred and four articles were included in the study, and the prevalent theme was research on the recovery of lycopene from tomato processing. However, the scarcity of studies on colorless carotenoids (phytoene and phytofluene) was evidenced, although these are generally associated with lycopene. Different technologies were used to extract lycopene from plant matrices, with a clear current trend toward choosing environmentally friendly alternatives. Microbial production of carotenoids from various wastes is a highly competitive alternative to conventional processes. The results described here can guide future forays into the subject, especially regarding research on phytoene and phytofluene, potential and untapped sources of carotenoids from waste and by-products, and in choosing more efficient, safe, and environmentally sustainable extraction protocols.
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Affiliation(s)
- Pedro Brivaldo Viana da Silva
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil
| | | | - Lilian Regina Barros Mariutti
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil.
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Fadda A, Montoro P, D’Urso G, Ravasio N, Zaccheria F, Sanna D. Sustainable Extraction Methods Affect Metabolomics and Oxidative Stability of Myrtle Seed Oils Obtained from Myrtle Liqueur By-Products: An Electron Paramagnetic Resonance and Mass Spectrometry Approach. Antioxidants (Basel) 2023; 12:antiox12010154. [PMID: 36671016 PMCID: PMC9854790 DOI: 10.3390/antiox12010154] [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: 11/14/2022] [Revised: 01/04/2023] [Accepted: 01/06/2023] [Indexed: 01/11/2023] Open
Abstract
Myrtle liqueur production generates high amounts of by-products that can be employed for the extraction of bioactive compounds. Bio-based, non-toxic and biodegradable solvents (ethyl acetate and 2-methyltetrahydrofuran), and a mechanical extraction were applied to myrtle seeds, by-products of the liqueur production, to extract oils rich in phenolic compounds. The oils obtained were characterized for yield, peroxide value (PV), lipid composition, and total phenolic concentration (TPC). The phenolic profile of the oils, determined by LC-MS, the antioxidant activity, and the oxidative stability were also analyzed. A validated UHPLC-ESI-QTRAP-MS/MS analytical method in multiple reaction monitoring (MRM) mode was applied to quantify myricetin and its main derivatives in myrtle oils. The results pointed out clear differences among extraction methods on myricetin concentration. The oxidative stability of myrtle oils was studied with electron paramagnetic resonance (EPR) spectroscopy highlighting the effect of the extraction method on the oxidation status of the oils and the role of phenolic compounds in the evolution of radical species over time. A principal component analysis applied to LC-MS data highlighted strong differences among phenolic profiles of the oils and highlighted the role of myricetin in the oxidative stability of myrtle oils. Myrtle oil, obtained from the by-products of myrtle liqueur processing industry, extracted with sustainable and green methods might have potential application in food or cosmetic industries.
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Affiliation(s)
- Angela Fadda
- Institute of the Sciences of Food Productions, National Research Council, Traversa La Crucca, 3, 07100 Sassari, Italy
- Correspondence: ; Tel.: +39-079-284-1714
| | - Paola Montoro
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, Italy
| | - Gilda D’Urso
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, Italy
| | - Nicoletta Ravasio
- Institute of Chemical Sciences and Technologies “G. Natta”, National Research Council, Via Golgi 19, 20133 Milano, Italy
| | - Federica Zaccheria
- Institute of Chemical Sciences and Technologies “G. Natta”, National Research Council, Via Golgi 19, 20133 Milano, Italy
| | - Daniele Sanna
- Institute of Biomolecular Chemistry, National Research Council, Traversa La Crucca, 3, 07100 Sassari, Italy
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6
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Eliopoulos C, Markou G, Langousi I, Arapoglou D. Reintegration of Food Industry By-Products: Potential Applications. Foods 2022; 11:3743. [PMID: 36429335 PMCID: PMC9689787 DOI: 10.3390/foods11223743] [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: 10/11/2022] [Revised: 11/06/2022] [Accepted: 11/16/2022] [Indexed: 11/23/2022] Open
Abstract
Numerous studies have indicated that fruits and vegetables are considered as significant sources of bioactive compounds. The generated by-products, which are derived from the food industry, reveal similar or higher antioxidant activity. On the other hand, intense industrialization results in the production of large volumes of by-products, raising serious environmental issues. Therefore, this situation creates the necessity to develop new strategies in order to exploit the generated wastes, securing the ability to develop new high-added-value products. This review aims to summarize the exploitation of fruit wastes, namely, apple and citrus, as well as vegetable by-products which are derived from tomato, potato and carrot cultivation. All the aforementioned by-products have found wide applications in the development of new high-added-value products in the food and feed industry owing to their improved nutritional profiles. Furthermore, these wastes are characterized by a strong antioxidant activity, justifying their valorization in other fields such as cosmetics and pharmaceutical industries.
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Affiliation(s)
| | | | | | - Dimitrios Arapoglou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization—Demeter, L. Sof. Venizelou 1, 14123 Lykovryssi, Greece
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7
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Lamas S, Rodrigues N, Peres AM, Pereira JA. Flavoured and fortified olive oils - Pros and cons. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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8
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Improving the Oxidation Stability and Shelf-Life of Peanut Oil by Addition of Rosemary Extract Combined with Vitamin C and Ascorbyl Palmitate. J FOOD QUALITY 2022. [DOI: 10.1155/2022/7229412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Rosemary extracts are natural antioxidants, which can be considered an alternative for synthetic antioxidants in the food industry. The aim of the present study was to evaluate the oxidation stability and shelf-life of rosemary extracts combined with vitamin C (VC) and ascorbyl palmitate (AP) in peanut oil stored at 65°C. Peanut oil with tertbutyl hydroquinone (TBHQ) and without additives served as positive and negative controls, respectively. The peroxide value (POV), thiobarbituric acid reactant (TBARs), conjugated diene (CD), and conjugated triene (CT) values of the peanut oil samples were evaluated during accelerated storage every 48 h. Among them, 0.23 g/kg rosemary extracts combined with 0.13 g/kg VC and 0.07 mg/kg AP exhibited the best oxidative stability. Additionally, the oxidation kinetics model predicated that the rosemary extracts combined with VC and AP could effectively prolong the shelf-life of peanut oil. In accelerated storage, the rosemary extracts combined with VC and AP not only inhibited peanut oil oxidation like chemical antioxidants, but also were safer than chemical antioxidants. Therefore, the rosemary extracts combined with VC and AP were an effective alternative to chemical antioxidants, which could improve the oxidation stability and shelf-life of peanut oil.
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9
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Laranjeira T, Costa A, Faria-Silva C, Ribeiro D, de Oliveira JMPF, Simões S, Ascenso A. Sustainable Valorization of Tomato By-Products to Obtain Bioactive Compounds: Their Potential in Inflammation and Cancer Management. Molecules 2022; 27:1701. [PMID: 35268802 PMCID: PMC8911995 DOI: 10.3390/molecules27051701] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 02/26/2022] [Accepted: 03/03/2022] [Indexed: 02/01/2023] Open
Abstract
Tomato producing and processing industries present undoubted potential for industrial discarded products valorization whether due to the overproduction of fresh tomatoes or to the loss during processing. Although tomato by-products are not yet considered a raw material, several studies have suggested innovative and profitable applications. It is often referred to as "tomato pomace" and is quite rich in a variety of bioactive compounds. Lycopene, vitamin C, β-carotene, phenolic compounds, and tocopherol are some of the bioactives herein discussed. Tomato by-products are also rich in minerals. Many of these compounds are powerful antioxidants with anti-inflammatory properties besides modulating the immune system. Several researchers have focused on the possible application of natural ingredients, especially those extracted from foods, and their physiological and pharmacological effects. Herein, the effects of processing and further applications of the bioactive compounds present in tomato by-products were carefully reviewed, especially regarding the anti-inflammatory and anti-cancer effects. The aim of this review was thus to highlight the existing opportunities to create profitable and innovative applications for tomato by-products in health context.
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Affiliation(s)
- Tânia Laranjeira
- Faculty of Pharmacy, Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal;
| | - Ana Costa
- Faculty of Pharmacy, Research Institute for Medicines (iMed.ULisboa), Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal; (A.C.); (C.F.-S.)
| | - Catarina Faria-Silva
- Faculty of Pharmacy, Research Institute for Medicines (iMed.ULisboa), Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal; (A.C.); (C.F.-S.)
| | - Daniela Ribeiro
- LAQV, REQUIMTE, Laboratory of Applied Chemistry, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal; (D.R.); (J.M.P.F.d.O.)
- Faculty of Agrarian Sciences and Environment, University of the Azores, 9700-042 Angra do Heroísmo, Portugal
| | - José Miguel P. Ferreira de Oliveira
- LAQV, REQUIMTE, Laboratory of Applied Chemistry, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal; (D.R.); (J.M.P.F.d.O.)
| | - Sandra Simões
- Faculty of Pharmacy, Research Institute for Medicines (iMed.ULisboa), Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal; (A.C.); (C.F.-S.)
| | - Andreia Ascenso
- Faculty of Pharmacy, Research Institute for Medicines (iMed.ULisboa), Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal; (A.C.); (C.F.-S.)
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Morsy MK, Sami R, Algarni E, Al-Mushhin AAM, Benajiba N, A. A, Almasoudi AG, Mekawi E. Phytochemical Profile and Antioxidant Activity of Sesame Seed (Sesamum indicum) By-Products for Stability and Shelf Life Improvement of Refined Olive Oil. Antioxidants (Basel) 2022; 11:antiox11020338. [PMID: 35204220 PMCID: PMC8868781 DOI: 10.3390/antiox11020338] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 01/30/2022] [Accepted: 02/04/2022] [Indexed: 01/18/2023] Open
Abstract
The by-product of sesame seed coats from the tahini industry was used for the extraction of bioactive compounds as novel antioxidants. This study was designed to evaluate the effect of a natural antioxidant on the quality of refined olive oil (ROO) stored at 60 ± 1 °C for up to 48 days. The lyophilized sesame seed coats extract (LSSCE) was placed into fresh ROO at three levels, i.e., 200, 400, and 600 mg kg−1, and compared with 200 mg kg−1 BHT (reference) and without antioxidant (control). LSSCE exhibited high phenolic (105.9 mg GAE g−1) and lignin (6.3 mg g−1) contents as well as antioxidant activity based on HPLC/DAD. In ROO samples, Including LSSCE, the values of peroxide, p-anisidine, K232, and K270 were remarkably lower than control during storage. The kinetic rate constant (k) of oxidation indicators was the lowest in ROO samples containing BHT and LSSCE 600 mg kg−1compared with other treatments. LSSCE improved the organoleptic acceptability of ROO samples up to 48 days of storage. Moreover, the shelf life (assuming a Q10 value of 2.0 for lipid oxidation) of ROO treated with LSSCE was increased. The findings revealed that LSSCE is a promising natural antioxidant in delaying oxidation, enhancing oil stability, and prolonging the shelf life (~475 days at ambient temperature).
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Affiliation(s)
- Mohamed K. Morsy
- Department of Food Technology, Faculty of Agriculture, Benha University, Benha 13736, Qaluobia, Egypt
- Correspondence: (M.K.M.); (R.S.)
| | - Rokayya Sami
- Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
- Correspondence: (M.K.M.); (R.S.)
| | - Eman Algarni
- Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
| | - Amina A. M. Al-Mushhin
- Department of Biology, College of Science and Humanities in Al-Kharj, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia;
| | - Nada Benajiba
- Department of Basic Health Sciences, Deanship of Preparatory Year, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia;
| | - Almasoudi A.
- Chemistry Department, Faculty of Science, King Abdulaziz University, P.O. Box. 42734, Jeddah 21551, Saudi Arabia;
| | - Abeer G. Almasoudi
- Food Science Department, College of Science, Branch of the College at Turbah, Taif University, Taif 21944, Saudi Arabia;
| | - Enas Mekawi
- Department of Agricultural Biochemistry, Faculty of Agriculture, Benha University, Benha 13736, Qaluobia, Egypt;
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Cakmak-Arslan G. Monitoring of Hazelnut oil quality during thermal processing in comparison with extra virgin olive oil by using ATR-FTIR spectroscopy combined with chemometrics. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2022; 266:120461. [PMID: 34649123 DOI: 10.1016/j.saa.2021.120461] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 09/25/2021] [Accepted: 09/28/2021] [Indexed: 06/13/2023]
Abstract
Hazelnut oil (HO), which is not widely used because its healthy properties are not fully known yet, is an excellent nutrient due to its high content of monounsaturated fatty acids and antioxidants. In this study, the effects of thermal processing on the quality of HO in comparison to extra virgin olive oil (EVOO), which is one of the healthiest and heat-resistant oils, were investigated using Attenuated Total Reflection-Fourier Transform Infrared (ATR-FTIR) spectroscopy. Oil samples were heated at a frying temperature (180 °C) for 24 h in periods of 8 h per day and alterations in the spectra of these oils sampled every 2 h were evaluated. The heating process caused decreases in the areas of the bands at 3007 and 722 cm-1 and the area ratios of 3007/2854 and 722/2854 cm-1 and increases in the areas of the bands at 987 and 965 cm-1 and the area ratio of 965/2854 cm-1 in both oils suggesting the conjugation and cis-trans isomerization of unsaturated fatty acids. In addition, heating caused increases in the areas of the bands at 3475 and 1744 cm-1 and the ratios of 3475/2854 cm-1 and 1744/2854 cm-1, a shift to a lower value in the wavenumber and a broadening of the 1744 cm-1 band indicating the formation of primary and secondary oxidation products in the heated oils, which were also supported by chemical studies. Most of these changes began earlier in EVOO and all occurred to a higher extent, revealing that HO has a higher thermal stability than EVOO. Principal component analysis and hierarchical cluster analysis confirmed that HO is more resistant to heat than EVOO. These results showed that HO is superior to EVOO and it could be used for frying as a healthier and cheaper oil alternative. This study also indicated that oil oxidation could be monitored easily and rapidly via ATR-FTIR spectroscopy.
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Affiliation(s)
- Gulgun Cakmak-Arslan
- Department of Biology, Faculty of Arts and Sciences, Duzce University, 81620 Duzce, Turkey.
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12
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Procopio FR, Ferraz MC, Paulino BN, do Amaral Sobral PJ, Hubinger MD. Spice oleoresins as value-added ingredient for food industry: Recent advances and perspectives. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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13
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Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils. SUSTAINABILITY 2022. [DOI: 10.3390/su14020849] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
To meet consumers’ demand for natural foods, edible oil producers and food processing industries are searching for alternatives to synthetic antioxidants to protect oils against oxidation. Antioxidant compounds extracted from different plant parts (e.g., flowers, leaves, roots, and seeds) or sourced from agri-food industries, including residues left after food processing, attract consumers for their health properties and natural origins. This review, starting from a literature research analysis, highlights the role of natural antioxidants in the protection of edible oils against oxidation, with an emphasis on the emerging and sustainable strategies to preserve oils against oxidative damage. Sustainability and health are the main concerns of food processing industries. In this context, the aim of this review is to highlight the emerging strategies for the enrichment of edible oils with biomolecules or extracts recovered from plant sources. The use of extracts obtained from vegetable wastes and by-products and the blending with oils extracted from various oil-bearing seeds is also pointed out as a sustainable approach. The safety concerns linked to the use of natural antioxidants for human health are also discussed. This review, using a multidisciplinary approach, provides an updated overview of the chemical, technological, sustainability, and safety aspects linked to oil protection.
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14
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Das A, Panneerselvam A, Yannam SK, Baskaran V. Shelf‐life, nutritional and sensory quality of cereal and herb based low glycaemic index foods for managing diabetes. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Arpita Das
- Department of Biochemistry CSIR‐Central Food Technological Research Institute Mysore India
- Academy of Science and Innovative Research (AcSIR) Ghaziabad India
| | - Arunkumar Panneerselvam
- Academy of Science and Innovative Research (AcSIR) Ghaziabad India
- Department of Food Packaging Technology CSIR‐Central Food Technological Research Institute Mysore India
| | - Sudheer Kumar Yannam
- Academy of Science and Innovative Research (AcSIR) Ghaziabad India
- Department of Traditional Food and Sensory Science CSIR‐Central Food Technological Research Institute Mysore India
| | - Vallikannan Baskaran
- Department of Biochemistry CSIR‐Central Food Technological Research Institute Mysore India
- Academy of Science and Innovative Research (AcSIR) Ghaziabad India
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15
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Kahraman G, Özdemir KS. Effects of black elderberry and spirulina extracts on the chemical stability of cold pressed flaxseed oil during accelerated storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01004-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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16
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Kadir NAAA, Azlan A, Abas F, Ismail IS. Preliminary Evaluation of Supercritical Carbon Dioxide Extracted Dabai Pulp Oleoresin as a New Alternative Fat. Molecules 2021; 26:5545. [PMID: 34577016 PMCID: PMC8470883 DOI: 10.3390/molecules26185545] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 09/06/2021] [Accepted: 09/06/2021] [Indexed: 12/13/2022] Open
Abstract
There has been growing interest among food scientists in producing a toxin-free fat as an end product with varying physical or nutritional properties of interest to the food industry. Oleoresin is a rich source of bioactive compounds which consumers can easily add to a large variety of food. Dabai (Canarium odontophyllum) pulp oleoresin (DPL) was extracted using supercritical carbon dioxide (SC-CO2) extraction, a green extraction technology. This study investigates the quality of SC-CO2 extracted DPL in discovering its potential as a new alternative fat. The extraction experiment was carried out at a pressure of 40 MPa and a temperature of 40 °C. DPL is a saturated fatty acid (SFA)-rich fat due to its high SFA composition (47.72 ± 0.01%). In addition, the low content of peroxide value (PV) (5.60 ± 0.09 mEq/kg) and free fatty acids (FFA) (3.40 ± 0.03%) indicate the quality and stability of DPL for various applications besides food consumption. DPL also has a low slip melting point (SMP) (20.20 ± 0.03 °C), and HPLC-FID revealed that DPL contained 0.13 ± 0.02 mg/100 g of vitamin E (α-tocopherol), indicating its potential application as a solid fat with a bioactive compound. This present work demonstrates the possible prospect of DPL in the formulation of end products for food industries.
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Affiliation(s)
- Noor Atiqah Aizan Abdul Kadir
- Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
| | - Azrina Azlan
- Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
- Research Centre for Excellence for Nutrition and Non-Communicable Disease, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Faridah Abas
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
| | - Intan Safinar Ismail
- Department of Chemistry, Faculty of Science, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
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17
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Evaluation of extraction technologies of lycopene: Hindrance of extraction, effects on isomerization and comparative analysis - A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.051] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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18
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Jayesree N, Hang PK, Priyangaa A, Krishnamurthy NP, Ramanan RN, Turki MSA, Charis MG, Ooi CW. Valorisation of carrot peel waste by water-induced hydrocolloidal complexation for extraction of carotene and pectin. CHEMOSPHERE 2021; 272:129919. [PMID: 35534975 DOI: 10.1016/j.chemosphere.2021.129919] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 01/29/2021] [Accepted: 02/06/2021] [Indexed: 06/14/2023]
Abstract
Food processing waste is a potential resource of a variety of bioactive compounds. Carrot peel is a good example of phytonutrient-rich agroindustrial byproducts generated from the processing of carrots. The conventional methods for the extraction of phytonutrients typically involve large volume of organic solvents, complex procedures and expensive equipment. Hence, the development of green and simpler extraction method is advantageous to the valorisation of agroindustrial waste in terms of economic and sustainability. In this study, the applicability of carotene-pectin hydrocolloidal complexation to the co-extraction of carotenoids and pectin from carrot peel waste was evaluated. Carrot peel waste is a potential feedstock for this extraction method because it is rich in carotenoids and pectin, which could form the colloidal complex induced by water. The operating conditions of complexation process were optimized using response surface methodology. The maximum yield and purity of β-carotenes extracted from carrot peel are 1.17 mg/100 g wet sample and 96%, respectively. In comparison to the conventional solvent extraction method, the number of operating steps in carotene-pectin hydrocolloidal complexation is significantly lower and the antioxidant activity of β-carotenes was higher. The carotene-pectin hydrocolloidal complexation method is therefore a green extraction method that enables the valorisation of agricultural waste to recover carotenoids.
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Affiliation(s)
- Nagarajan Jayesree
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, 47500, Bandar Sunway, Selangor, Malaysia
| | - Pui Kay Hang
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, 47500, Bandar Sunway, Selangor, Malaysia
| | - Arumugam Priyangaa
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, 47500, Bandar Sunway, Selangor, Malaysia
| | | | | | - M S Aldawoud Turki
- Department of Botany & Microbiology, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - M Galanakis Charis
- Department of Research & Innovation, Galanakis Laboratories, Skalidi 34, GR-73131, Chania, Greece; King Saud University, College of Sciences, Riyadh, Saudi Arabia; Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria
| | - Chien Wei Ooi
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, 47500, Bandar Sunway, Selangor, Malaysia; Monash-Industry Palm Oil Education and Research Platform (MIPO), Monash University Malaysia, 47500, Bandar Sunway, Selangor, Malaysia.
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19
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Manzoor M, Singh J, Gani A, Noor N. Valorization of natural colors as health-promoting bioactive compounds: Phytochemical profile, extraction techniques, and pharmacological perspectives. Food Chem 2021; 362:130141. [PMID: 34091168 DOI: 10.1016/j.foodchem.2021.130141] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 05/11/2021] [Accepted: 05/16/2021] [Indexed: 01/17/2023]
Abstract
Color is the prime attribute with a large impact on consumers' perception, selection, and acceptance of foods. However, the belief in bio-safety protocols, health benefits, and the nutritional importance of food colors had focused the attention of the scientific community across the globe towards natural colorants that serve to replace their synthetic toxic counterparts. Moreover, multi-disciplinary applications of greener extraction techniques and their hyphenated counterparts for selective extraction of bioactive compounds is a hot topic focusing on process intensification, waste valorization, and retention of highly stable bioactive pigments from natural sources. In this article, we have reviewed available literature to provide all possible information on various aspects of natural colorants, including their sources, photochemistry and associated biological activities explored under in-vitro and in-vivo animal and human studies. However a particular focus is given on innovative technological approaches for the effective extraction of natural colors for nutraceutical and pharmaceutical applications.
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Affiliation(s)
- Mehnaza Manzoor
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu 180009, India.
| | - Jagmohan Singh
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu 180009, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
| | - Nairah Noor
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu 180009, India
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20
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Vitucci D, Amoresano A, Nunziato M, Muoio S, Alfieri A, Oriani G, Scalfi L, Frusciante L, Rigano MM, Pucci P, Fontana L, Buono P, Salvatore F. Nutritional Controlled Preparation and Administration of Different Tomato Purées Indicate Increase of β-Carotene and Lycopene Isoforms, and of Antioxidant Potential in Human Blood Bioavailability: A Pilot Study. Nutrients 2021; 13:nu13041336. [PMID: 33920623 PMCID: PMC8073136 DOI: 10.3390/nu13041336] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 04/09/2021] [Accepted: 04/14/2021] [Indexed: 11/16/2022] Open
Abstract
The isoforms of lycopene, carotenoids, and their derivatives including precursors of vitamin A are compounds relevant for preventing chronic degenerative diseases such as cardiovascular diseases and cancer. Tomatoes are a major source of these compounds. However, cooking and successive metabolic processes determine the bioavailability of tomatoes in human nutrition. To evaluate the effect of acute/chronic cooking procedures on the bioavailability of lycopene and carotene isoforms in human plasma, we measured the blood levels of these compounds and of the serum antioxidant potential in volunteers after a meal containing two different types of tomato sauce (rustic or strained). Using a randomized cross-over administration design, healthy volunteers were studied, and the above indicated compounds were determined by HPLC. The results indicate an increased bioavailability of the estimated compounds and of the serum antioxidant potential with both types of tomato purée and the subsequently derived sauces (the increase was greater with strained purée). This study sheds light on the content of nutrient precursors of vitamin A and other antioxidant compounds derived from tomatoes cooked with different strategies. Lastly, our study indicates that strained purée should be preferred over rustic purée.
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Affiliation(s)
- Daniela Vitucci
- CEINGE-Biotecnologie Avanzate, Via G. Salvatore, 486, 80145 Naples, Italy; (D.V.); (M.N.); (A.A.); (G.O.); (P.P.)
| | - Angela Amoresano
- Department of Chemical Sciences, University of Naples “Federico II”, via Cinthia, 80126 Naples, Italy;
| | - Marcella Nunziato
- CEINGE-Biotecnologie Avanzate, Via G. Salvatore, 486, 80145 Naples, Italy; (D.V.); (M.N.); (A.A.); (G.O.); (P.P.)
- Department of Molecular Medicine and Medical Biotechnologies, University of Naples “Federico II”, via Sergio Pansini 5, 80131 Naples, Italy
| | - Simona Muoio
- Department of Public Health, School of Medicine, University of Naples “Federico II”, 80131 Naples, Italy;
| | - Andreina Alfieri
- CEINGE-Biotecnologie Avanzate, Via G. Salvatore, 486, 80145 Naples, Italy; (D.V.); (M.N.); (A.A.); (G.O.); (P.P.)
- Department of Human Movement Sciences and Wellbeing, University of Naples “Parthenope”, Via Medina, 40, 80133 Naples, Italy
| | - Giovannangelo Oriani
- CEINGE-Biotecnologie Avanzate, Via G. Salvatore, 486, 80145 Naples, Italy; (D.V.); (M.N.); (A.A.); (G.O.); (P.P.)
| | - Luca Scalfi
- Institute of Internal Medicine and Metabolic Diseases, Medical School, University of Naples, Federico II, 80131 Naples, Italy;
| | - Luigi Frusciante
- Department of Agricultural Sciences, University of Naples ‘Federico II’, Via Università 100, Portici, 80055 Naples, Italy; (L.F.); (M.M.R.)
| | - Maria Manuela Rigano
- Department of Agricultural Sciences, University of Naples ‘Federico II’, Via Università 100, Portici, 80055 Naples, Italy; (L.F.); (M.M.R.)
| | - Piero Pucci
- CEINGE-Biotecnologie Avanzate, Via G. Salvatore, 486, 80145 Naples, Italy; (D.V.); (M.N.); (A.A.); (G.O.); (P.P.)
- Department of Chemical Sciences, University of Naples “Federico II”, via Cinthia, 80126 Naples, Italy;
| | - Luigi Fontana
- Charles Perkins Center, Faculty of Medicine and Health, University of Sydney, Science Rd, Camperdown, Sydney, NSW 2050, Australia;
- Department of Endocrinology, Royal Prince Alfred Hospital, 50 Missenden Rd, Camperdown, Sydney, NSW 2050, Australia
- Department of Clinical and Experimental Sciences, Brescia University, Viale Europa, 11, 25123 Brescia, Italy
| | - Pasqualina Buono
- CEINGE-Biotecnologie Avanzate, Via G. Salvatore, 486, 80145 Naples, Italy; (D.V.); (M.N.); (A.A.); (G.O.); (P.P.)
- Department of Human Movement Sciences and Wellbeing, University of Naples “Parthenope”, Via Medina, 40, 80133 Naples, Italy
- Correspondence: (P.B.); (F.S.); Tel.: +81-547-4808 (P.B.); +81-373-7826 (F.S.)
| | - Francesco Salvatore
- CEINGE-Biotecnologie Avanzate, Via G. Salvatore, 486, 80145 Naples, Italy; (D.V.); (M.N.); (A.A.); (G.O.); (P.P.)
- Department of Molecular Medicine and Medical Biotechnologies, University of Naples “Federico II”, via Sergio Pansini 5, 80131 Naples, Italy
- Correspondence: (P.B.); (F.S.); Tel.: +81-547-4808 (P.B.); +81-373-7826 (F.S.)
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21
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Murillo-Cruz MC, García-Ruíz AB, Chova-Martínez M, Bermejo-Román R. Improvement of Physico-chemical Properties of Arbequina Extra Virgin Olive Oil Enriched with β-Carotene from Fungi. J Oleo Sci 2021; 70:459-469. [PMID: 33692234 DOI: 10.5650/jos.ess20195] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Nowadays the consumption of essential carotenoids is reduced due to the lower intake of fruits and vegetables, being humans not capable of synthesizing these molecules. β-carotene is one of the most important carotenoids possessing anti-oxidation, anti-inflammation and anti-cancer properties. The aim of this work consists of preparing virgin olive oils enriched in β-carotene from fungi at different concentrations (0.041 and 0.082 mg/mL) in order to obtain new functional foods. Values of quality parameters (free acidity, peroxide value, coefficients of specific extinction and p-anisidine) have been obtained, showing that quality of olive oils was improved. Furthermore, the effect of β-carotene was evaluated as possible oxidative stabilizer during microwave heating and ultra violet-light exposure of the oils. As expected, the enrichment process brought changes in olive oils color, turning them orange-reddish. The use of natural antioxidants, in particular β-carotene could be an effective way to protect virgin olive oils from degradation and is a good strategy also to enhance the consumption of bioactive compounds improving olive oils shelf-life and nutritional value.
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Affiliation(s)
- Mª Carmen Murillo-Cruz
- Department of Physical and Analytical Chemistry, Jaén University, Linares High Polytechnic School (EPSL)
| | - Ana Belén García-Ruíz
- Department of Physical and Analytical Chemistry, Jaén University, Linares High Polytechnic School (EPSL)
| | | | - Ruperto Bermejo-Román
- Department of Physical and Analytical Chemistry, Jaén University, Linares High Polytechnic School (EPSL)
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22
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Maghraby YR, Farag MA, Ramadan AR. Protective Action of Jania rubens Nanoencapsulated Algal Extract in Controlling Vegetable Oils' Rancidity. ACS OMEGA 2021; 6:5642-5652. [PMID: 33681603 PMCID: PMC7931427 DOI: 10.1021/acsomega.0c06069] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Accepted: 01/19/2021] [Indexed: 06/12/2023]
Abstract
The development of natural antioxidants that can mitigate oil oxidation is on the rise. Several antioxidants have been developed from natural terrestrial plants, with less emphasis on marine algae. Rancidity is a major degradative reaction limiting the shelf-life and deteriorating the quality of vegetable oils. The goal of this study was to evaluate the ability of the Jania rubens' (J. rubens) seaweed extract encapsulated by chitosan/tripolyphosphate in retarding lipids' oxidation in vegetable oils. To improve the J. rubens efficacy, the extract was nanoencapsulated using the ionic gelation method. A Box-Behnken design was applied for the optimization of the formulation variables (chitosan/tripolyphosphate amounts, homogenization time, and homogenization speed). The optimum nanoformulation was characterized by transmission electron microscopy. It had a particle size of 161 nm, zeta potential of 31.2 mV, polydispersity index of 0.211, and entrapment efficiency of 99.7%. The ability of the optimum formula to extend the shelf-life of vegetable oils was based on peroxide value and thiobarbituric acid assays. In addition, headspace solid-phase microextraction was applied to detect the oils' volatiles as secondary markers of rancidity. The results revealed that the nanoencapsulated algal extract considerably reduced the rate of oils' oxidation and that its activity was comparable to that of a widely used synthetic antioxidant.
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Affiliation(s)
- Yasmin R. Maghraby
- Chemistry
Department, The American University in Cairo, AUC Avenue, New Cairo 11835, Egypt
| | - Mohamed A. Farag
- Chemistry
Department, The American University in Cairo, AUC Avenue, New Cairo 11835, Egypt
- Pharmacognosy
Department, College of Pharmacy, Cairo University, Kasr El-Aini St., Cairo 11562, Egypt
| | - Adham R. Ramadan
- Chemistry
Department, The American University in Cairo, AUC Avenue, New Cairo 11835, Egypt
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23
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Murillo‐Cruz MC, Chova M, Bermejo‐Román R. Effect of adding fungal β‐carotene to picual extra virgin olive oils on their physical and chemical properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15186] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Mª Carmen Murillo‐Cruz
- Department of Physical and Analytical Chemistry Jaén UniversityLinares High Polytechnic School (EPSL) Linares Spain
| | - Mariela Chova
- Cortijo de la Loma S.L. (Castillo de Canena Olive Juice) Jaén Spain
| | - Ruperto Bermejo‐Román
- Department of Physical and Analytical Chemistry Jaén UniversityLinares High Polytechnic School (EPSL) Linares Spain
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24
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Viana da Silva M, Santos MRC, Alves Silva IR, Macedo Viana EB, Dos Anjos DA, Santos IA, Barbosa de Lima NG, Wobeto C, Jorge N, Lannes SCDS. Synthetic and Natural Antioxidants Used in the Oxidative Stability of Edible Oils: An Overview. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2020.1869775] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Marcondes Viana da Silva
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | - Mariana Romana Correia Santos
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | - Izis Rafaela Alves Silva
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | - Eduardo Bruno Macedo Viana
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | - Dioneire Amparo Dos Anjos
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | - Ingrid Alves Santos
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | | | - Carmen Wobeto
- Universidade Federal De Mato Grosso - Campus De Sinop, Universidade Federal De Mato Grosso, Sinop, BR
| | - Neuza Jorge
- Paulista State University Júlio de Mesquita Filho, Institute of Biosciences Letters and Exact Sciences, São José Do Rio Preto, SP, Brazil
| | - Suzana Caetano Da Silva Lannes
- Faculty of Pharmaceutical Sciences, Department of Pharmaceutical-Biochemical Technology, University of São Paulo, São Paulo, BR
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25
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Silva AFR, Resende D, Monteiro M, Coimbra MA, Silva AMS, Cardoso SM. Application of Hydroxytyrosol in the Functional Foods Field: From Ingredient to Dietary Supplements. Antioxidants (Basel) 2020; 9:antiox9121246. [PMID: 33302474 PMCID: PMC7763879 DOI: 10.3390/antiox9121246] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 11/30/2020] [Accepted: 12/03/2020] [Indexed: 12/17/2022] Open
Abstract
Hydroxytyrosol (HT) is an amphipathic functional phenol found in the olive tree, both in its leaves and fruits, in free or bound forms, as well as in olive oil and by-products of olive oil manufacture. The European Food Safety Authority recommends regular consumption of HT due to its several beneficial effects on human health, which are closely associated to its antioxidant activity. These reasons make HT an excellent candidate for application as a functional ingredient in the design of novel food products. Patents already exist for methodologies of extraction, purification, and application of HT in supplements and food products. The present review discusses the impact of HT incorporation on food properties and its effects on consumers, based on relevant data related to the use of HT as a functional ingredient, both as a pure compound or in the form of HT-rich extracts, in various food products, namely in edible oils, beverages, bakery products, as well animal-based foods such as meat, fishery and dairy products.
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26
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Azabou S, Louati I, Ben Taheur F, Nasri M, Mechichi T. Towards sustainable management of tomato pomace through the recovery of valuable compounds and sequential production of low-cost biosorbent. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:39402-39412. [PMID: 32642904 DOI: 10.1007/s11356-020-09835-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Accepted: 06/22/2020] [Indexed: 06/11/2023]
Abstract
The present study focused on the full valorization of the tomato by-product, also known as tomato pomace consisting mainly of tomato peels and tomato seeds, by recovering natural antioxidants and edible oil, and subsequently reutilizing the leftover solid residues for the production of low-cost biosorbent. The tomato peel extract recovered using ethanol as food-grade solvent contained high phenol and flavonoid contents (199.35 ± 0.35-mg gallic acid equivalents (GAE)/g and 102.10 ± 0.03-mg quercetin equivalent (QE)/g, respectively). Even its lower content of lycopene (3.67 ± 0.04 mg/100 g), tomato peel extract showed potent antioxidant activity and can be therefore used as natural antioxidants either for food or cosmetic applications. High nutritional quality edible oil (17.15%) was extracted from tomato seeds and showed richness in unsaturated fatty acids (74.62%), with linoleic acid being the most abundant polyunsaturated fatty acid (49.70%). After recovery of these valuable compounds, the extraction solid leftovers were used to produce low-cost biosorbent tested for dye removal. Results showed that the highest biosorption yields were increasingly attributed to the acidic, direct, anthraquinone, then reactive dyes. Overall, the obtained results strongly support the complete utilization of tomato pomace for the recovery of valuable compounds and the sequential production of low-cost biosorbent.
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Affiliation(s)
- Samia Azabou
- Laboratoire Analyse Valorisation et Sécurité des Aliments, Université de Sfax, ENIS, Sfax, Tunisia.
| | - Ibtihel Louati
- Laboratoire de Biochimie et de Génie Enzymatique des Lipases, Université de Sfax, ENIS, Sfax, Tunisia
| | - Fadia Ben Taheur
- Faculté de Pharmacie, Laboratoire d'Analyse, Traitement et Valorisation des Polluants de l'Environnement et des Produits, Université de Monastir, Monastir, Tunisia
| | - Moncef Nasri
- Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, ENIS, Sfax, Tunisia
| | - Tahar Mechichi
- Laboratoire de Biochimie et de Génie Enzymatique des Lipases, Université de Sfax, ENIS, Sfax, Tunisia
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27
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By-Products from Winemaking and Olive Mill Value Chains for the Enrichment of Refined Olive Oil: Technological Challenges and Nutraceutical Features. Foods 2020; 9:foods9101390. [PMID: 33019655 PMCID: PMC7601883 DOI: 10.3390/foods9101390] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 09/25/2020] [Accepted: 09/27/2020] [Indexed: 12/17/2022] Open
Abstract
A growing body of literature is available about the valorization of food by-products to produce functional foods that combine the basic nutritional impact with the improvement of the health status of consumers. In this context, this study had two main objectives: (i) An innovative multistep extraction process for the production of a refined olive oil enriched with phenolic compounds (PE-ROO) extracted from olive pomace, olive leaves, or grape marc was presented and discussed. (ii) The most promising PE-ROOs were selected and utilized in in vitro and in vivo trials in order to determine their effectiveness in the management of high fat diet-induced-metabolic syndrome and oxidative stress in rats. The best results were obtained when olive leaves were used as source of phenols, regardless of the chemical composition of the solvent utilized for the extraction. Furthermore, while ethanol/hexane mixture was confirmed as a good solvent for the extraction of phenols compounds soluble in oil, the mix ROO/ethanol also showed a good extracting power from olive leaves. Besides, the ROO enriched with phenols extracted from olive leaves revealed an interesting beneficial effect to counteract high fat diet-induced-metabolic disorder and oxidative stress in rats, closely followed by ROO enriched by utilizing grape marc.
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28
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Azabou S, Sebii H, Taheur FB, Abid Y, Jridi M, Nasri M. Phytochemical profile and antioxidant properties of tomato by-products as affected by extraction solvents and potential application in refined olive oils. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100664] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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29
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Nagarajan J, Pui Kay H, Krishnamurthy NP, Ramakrishnan NR, Aldawoud TMS, Galanakis CM, Wei OC. Extraction of Carotenoids from Tomato Pomace via Water-Induced Hydrocolloidal Complexation. Biomolecules 2020; 10:E1019. [PMID: 32660080 PMCID: PMC7407187 DOI: 10.3390/biom10071019] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2020] [Revised: 07/06/2020] [Accepted: 07/08/2020] [Indexed: 12/20/2022] Open
Abstract
Agro-industrial waste is a largely untapped natural resource of bioactive compounds including carotenoids and pectin. However, conventional solvent extraction involves the excessive use of organic solvents, costly equipment, and tedious operation. These limitations of conventional extraction methods could be prospectively overcome by the carotenoid-pectin hydrocolloidal complexation. The complexation of lycopene and pectin was efficiently promoted in an aqueous environment, resulting in the colloidal complexes that can be subsequently recovered by sedimentation or centrifugation. In this study, the potential of carotenoid-pectin complexation on tomato pomace containing carotenoids and pectin was evaluated. Tomato pomace is a rich source of lycopene, β-carotene as well as pectin, making it suitable as the raw material for the carotenoid extraction. The extraction of carotenoid and pectin from tomato pomace was optimized using response surface methodology. The maximum recovery was 9.43 mg carotenoid fractions/100 g tomato pomace, while the purity of carotenoid-rich fractions was 92%. The antioxidant capacity of carotenoids extracted from the complexation method was found to be higher than that from the solvent extraction method. Moreover, extraction yield and antioxidant capacity of carotenoid obtained from the carotenoid-pectin complexation were comparable to that from solvent extraction. The carotenoid-pectin complexation is a promising green approach to valorize agro by-products for the extraction of valuable carotenoids.
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Affiliation(s)
- Jayesree Nagarajan
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Bandar Sunway, Selangor 47500, Malaysia; (J.N.); (H.P.K.); (N.R.R.)
| | - Hang Pui Kay
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Bandar Sunway, Selangor 47500, Malaysia; (J.N.); (H.P.K.); (N.R.R.)
| | | | - Nagasundara Ramanan Ramakrishnan
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Bandar Sunway, Selangor 47500, Malaysia; (J.N.); (H.P.K.); (N.R.R.)
| | | | - Charis M. Galanakis
- College of Science, King Saud University, Riyadh 11451, Saudi Arabia;
- Research & Innovation Department, Galanakis Laboratories, 73131 Chania, Greece
- Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna, Austria
| | - Ooi Chien Wei
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Bandar Sunway, Selangor 47500, Malaysia; (J.N.); (H.P.K.); (N.R.R.)
- Monash-Industry Palm Oil Education and Research Platform (MIPO), Monash University Malaysia, Bandar Sunway, Selangor 47500, Malaysia
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Varas Condori MA, Pascual Chagman GJ, Barriga-Sanchez M, Villegas Vilchez LF, Ursetta S, Guevara Pérez A, Hidalgo A. Effect of tomato (Solanum lycopersicum L.) lycopene-rich extract on the kinetics of rancidity and shelf-life of linseed (Linum usitatissimum L.) oil. Food Chem 2020; 302:125327. [DOI: 10.1016/j.foodchem.2019.125327] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 08/02/2019] [Accepted: 08/02/2019] [Indexed: 01/28/2023]
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Sharma S, Cheng SF, Bhattacharya B, Chakkaravarthi S. Efficacy of free and encapsulated natural antioxidants in oxidative stability of edible oil: Special emphasis on nanoemulsion-based encapsulation. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.030] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Kehili M, Sayadi S, Frikha F, Zammel A, Allouche N. Optimization of lycopene extraction from tomato peels industrial by-product using maceration in refined olive oil. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.08.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Meireles M, Losada-Barreiro S, Costa M, Paiva-Martins F, Bravo-Díaz C, Monteiro LS. Control of antioxidant efficiency of chlorogenates in emulsions: modulation of antioxidant interfacial concentrations. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3917-3925. [PMID: 30697750 DOI: 10.1002/jsfa.9615] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Revised: 10/23/2018] [Accepted: 12/03/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND Controlling the interfacial concentrations of antioxidants (AOs) in oil-in-water emulsions can be regarded as a unique approach for increasing the efficiency of AOs in inhibiting the oxidation of lipids. Classical methods to determine the AO distribution in binary systems cannot be employed and their distribution needs to be assessed in the intact emulsion. RESULTS We have employed a well-established kinetic method to determine the distribution of a homologous series of AOs derived of chlorogenic acid in olive oil-in-water emulsions and analyse the effects of AO hydrophobicity on their distributions and their efficiencies. Results indicate that variations in the efficiency of chlorogenates in emulsions are due to differences in their interfacial concentrations. Their interfacial concentrations AOI were much higher (20- to 150-fold) than their stoichiometric concentrations. On the other hand, their concentrations in the oil region were 1.5- to 0.1-fold. Results also show the complex effect of the oil-to-water ratio employed in the preparation of the emulsions on the (AOI ) values. CONCLUSION Results highlight the key role of the interfacial region and of its composition (interfacial AO molarity, emulsifier concentration, oil-to-water ratio) in interpreting the efficiency of AOs in inhibiting lipid oxidation in emulsions. Thus, a careful modulation of these parameters is necessary to ensure optimum AO efficiency. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Mafalda Meireles
- REQUIMTE-LAQV, Department of Chemistry and Biochemistry, Faculty of Science, University of Porto, Porto, Portugal
| | - Sonia Losada-Barreiro
- REQUIMTE-LAQV, Department of Chemistry and Biochemistry, Faculty of Science, University of Porto, Porto, Portugal
- Department of Physical Chemistry, Faculty of Chemistry, University of Vigo, Vigo, Spain
| | - Marlene Costa
- REQUIMTE-LAQV, Department of Chemistry and Biochemistry, Faculty of Science, University of Porto, Porto, Portugal
| | - Fátima Paiva-Martins
- REQUIMTE-LAQV, Department of Chemistry and Biochemistry, Faculty of Science, University of Porto, Porto, Portugal
| | - Carlos Bravo-Díaz
- Department of Physical Chemistry, Faculty of Chemistry, University of Vigo, Vigo, Spain
| | - Luís S Monteiro
- Department of Chemistry, University of Minho, Campus de Gualtar, Braga, Portugal
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Morsy MK, Morsy OM, Elbarbary HA, Saad MA. Enhancing of oxidative stability and quality attributes of olive oil using spirulina (Arthrospira platensis) nanoparticles. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.056] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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35
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Pigments and vitamins from plants as functional ingredients: Current trends and perspectives. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 90:259-303. [PMID: 31445597 DOI: 10.1016/bs.afnr.2019.02.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The food manufacturing industry has increasingly focused in the development of wholesome and safer products, including certified labeled "super foods," "healthy foods" and "functional foods," which are currently under great demand worldwide. Plant pigments and vitamins are amidst the most common additives incorporated to foodstuff, not only for improving their nutritional status but also for coloration, preservation, and even therapeutic purposes. The recovery of pigments from agro industrial wastes using green emerging approaches is a current trend and clearly the best alternative to ensure their sustainable obtainment and make these ingredients more popular, although still full of challenging aspects. Stability and bioavailability limitations of these active molecules in food matrices have been increasingly studied, and a number of methods have been proposed to minimize these issues, among which the incorporation of a co-pigment, exclusion of O2 during processing and storage, and above all, microencapsulation and nanoencapsulation techniques. The most recent advances and challenges in the application of natural pigments and vitamins in functional foods, considering only reports of the last 5 years, were the focus of this chapter.
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36
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Szabo K, Cătoi AF, Vodnar DC. Bioactive Compounds Extracted from Tomato Processing by-Products as a Source of Valuable Nutrients. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2018; 73:268-277. [PMID: 30264237 DOI: 10.1007/s11130-018-0691-0] [Citation(s) in RCA: 95] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Alongside paper, plastic, metal and glass, an important segment in the recycling area is represented by the wastes of different vegetal processing industries. These by-products gained interest lately, in the context of food waste prevention and growing population number. In the tomato processing industry approximately, 8.5 million tons of wastes are generated globally, each year. The present study highlights the valuable bioactive constituents as lycopene, beta-carotene, glutamic acid or aspartic acid from the by-products of tomato processing industries, which can be revalorized as incorporated nutrients in functional foods. Tomato consumption is directly associated with the prevention of different chronic diseases and carcinogenesis, however the carotenoids bioavailability is a key factor in this process. Further, fiber content together with protein content of tomato seeds and benefits of their consumption are emphasized. Value-added food products obtained by tomato peels or seeds addition are exemplified in this review (bakery, meat products, pasta and noodles, dairy and oil products as well as jams and functional ice cream), in order to embrace next prototypes that can transform vegetal by-products in functional nutrients.
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Affiliation(s)
- Katalin Szabo
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372, Cluj-Napoca, Romania
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372, Cluj-Napoca, Romania
| | - Adriana-Florinela Cătoi
- Pathophysiology Department, "Iuliu Haţieganu" University of Medicine and Pharmacy, Str. Victor Babeş Nr. 8, 400012, Cluj-Napoca, Romania.
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372, Cluj-Napoca, Romania.
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372, Cluj-Napoca, Romania.
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Zhao X, Dong B, Li P, Wei W, Dang J, Liu Z, Tao Y, Han H, Shao Y, Yue H. Fatty Acid and Phytosterol Composition, and Biological Activities ofLycium ruthenicumMurr. Seed Oil. J Food Sci 2018; 83:2448-2456. [DOI: 10.1111/1750-3841.14328] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2018] [Revised: 07/10/2018] [Accepted: 07/24/2018] [Indexed: 12/22/2022]
Affiliation(s)
- Xiaohui Zhao
- the Key Laboratory of Tibetan Medicine Research; Northwest Inst. of Plateau Biology, Chinese Academy of Sciences and Qinghai Provincial Key Laboratory of Tibetan Medicine Research; Qinghai 810008 China
| | - Banmacailang Dong
- the Key Laboratory of Tibetan Medicine Research; Northwest Inst. of Plateau Biology, Chinese Academy of Sciences and Qinghai Provincial Key Laboratory of Tibetan Medicine Research; Qinghai 810008 China
| | - Pi Li
- the Key Laboratory of Tibetan Medicine Research; Northwest Inst. of Plateau Biology, Chinese Academy of Sciences and Qinghai Provincial Key Laboratory of Tibetan Medicine Research; Qinghai 810008 China
| | - Wei Wei
- the Key Laboratory of Tibetan Medicine Research; Northwest Inst. of Plateau Biology, Chinese Academy of Sciences and Qinghai Provincial Key Laboratory of Tibetan Medicine Research; Qinghai 810008 China
| | - Jun Dang
- the Key Laboratory of Tibetan Medicine Research; Northwest Inst. of Plateau Biology, Chinese Academy of Sciences and Qinghai Provincial Key Laboratory of Tibetan Medicine Research; Qinghai 810008 China
| | - Zenggeng Liu
- the Key Laboratory of Tibetan Medicine Research; Northwest Inst. of Plateau Biology, Chinese Academy of Sciences and Qinghai Provincial Key Laboratory of Tibetan Medicine Research; Qinghai 810008 China
| | - Yanduo Tao
- the Key Laboratory of Tibetan Medicine Research; Northwest Inst. of Plateau Biology, Chinese Academy of Sciences and Qinghai Provincial Key Laboratory of Tibetan Medicine Research; Qinghai 810008 China
| | - Hongping Han
- the Key Laboratory of Medicinal Animal and Plant Resources in Qinghai-Tibetan Plateau in Qinghai Province; Xining 810008 China
| | - Yun Shao
- the Key Laboratory of Tibetan Medicine Research; Northwest Inst. of Plateau Biology, Chinese Academy of Sciences and Qinghai Provincial Key Laboratory of Tibetan Medicine Research; Qinghai 810008 China
| | - Huilan Yue
- the Key Laboratory of Tibetan Medicine Research; Northwest Inst. of Plateau Biology, Chinese Academy of Sciences and Qinghai Provincial Key Laboratory of Tibetan Medicine Research; Qinghai 810008 China
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