1
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Gao Y, Wang H, Niu X. A hydrogen-bonded curdlan-chitosan/polyvinyl alcohol edible dual functional hydrogel bandage against MRSA promotes wound healing. Int J Biol Macromol 2024; 259:129351. [PMID: 38216019 DOI: 10.1016/j.ijbiomac.2024.129351] [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: 09/06/2023] [Revised: 12/23/2023] [Accepted: 01/07/2024] [Indexed: 01/14/2024]
Abstract
The most prevalent complication arising from skin injuries is bacterial infection, where pathogenic bacteria proliferate significantly at the wound site, leading to subsequent complications like septic shock and sepsis. Although antibiotics presently effectively manage wound infections caused by common bacteria, the escalating prevalence of antibiotic-resistant strains necessitates urgent novel approaches for addressing such infections. Here, we present CS9P1-RA, a dual functional hydrogel dressing, based on polyvinyl alcohol (PVA) matrix crosslinked through hydrogen bonding. CS9P1-RA combines chitosan (CS), a food-derived antibacterial agent, with the natural compound rosmarinic acid (RA) to specifically target skin injuries caused by MRSA. Computational and molecular biology assays illustrate RA's ability to selectively inhibit the activity of Staphylococcus aureus (S. aureus) serine/threonine phosphatase (Stp1), reducing the S. aureus pathogenicity. CS9P1-RA showcases exceptional antibacterial efficacy (MIC = 1 mg/mL) and demonstrates potency in reducing virulence (IC50 = 7.424 μM on Stp1). Notably, it effectively curbs bacterial growth and accelerates wound healing in the mice model, thereby fulfilling the practical requirements for clinical applications. Moreover, the mechanical properties of CS9P1-RA ensure user comfort during treatment. This work introduces a fresh design paradigm for dressing materials, offering a promising solution for treating skin injuries inflicted by antibiotic-resistant bacterial infections.
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Affiliation(s)
- Yawen Gao
- College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Hongsu Wang
- College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Xiaodi Niu
- College of Food Science and Engineering, Jilin University, Changchun 130062, PR China.
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2
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Atanasova A, Petrova A, Teneva D, Ognyanov M, Georgiev Y, Nenov N, Denev P. Subcritical Water Extraction of Rosmarinic Acid from Lemon Balm ( Melissa officinalis L.) and Its Effect on Plant Cell Wall Constituents. Antioxidants (Basel) 2023; 12:antiox12040888. [PMID: 37107263 PMCID: PMC10135751 DOI: 10.3390/antiox12040888] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/30/2023] [Accepted: 04/03/2023] [Indexed: 04/29/2023] Open
Abstract
Rosmarinic acid (RA), an ester of caffeic acid and 3,4-dihydroxyphenyllactic acid, is a potent radical scavenger, a chelator of prooxidant ions, and an inhibitor of lipid peroxidation. RA-containing extracts are widely used natural antioxidants in food products, and many herbal preparations and food supplements, containing RA, are marketed with claims of beneficial health effects. The current study investigated the effectiveness of subcritical water extraction (SWE) for the recovery of RA from lemon balm (Melissa officinalis), as a "green" alternative to conventional hydro-alcoholic extraction. Different durations (10 min and 20 min) and extraction temperatures (100 °C and 150 °C) were applied. Subcritical water applied at a temperature of 100 °C was equally efficient as 50% ethanol in extracting RA. However, the further elevation of temperature to 150 °C decreased RA content by up to 20% due to thermal degradation. The content of RA in dried extracts was between 2.36% and 5.55% and the higher temperature of SWE increased extract yield by up to 41%. The higher extraction yield resulted from the degradation of plant material by subcritical water as evidenced by the increased extraction and degradation of proteins, pectin, and cellulose. These results reveal that SWE is an efficient technology for the extraction of RA and other antioxidants from lemon balm at reduced extraction time and without the use of toxic organic solvents. Furthermore, by modification of SWE conditions, dry extracts with different purity and content of RA are obtained. These extracts could be used in the food industry as food antioxidants, or in the development of food supplements and functional foods.
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Affiliation(s)
- Ana Atanasova
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria
| | - Ani Petrova
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria
| | - Desislava Teneva
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria
| | - Manol Ognyanov
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria
| | - Yordan Georgiev
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria
- Department of Physiology, Pathophysiology, Chemistry, and Biochemistry, Prof. Dr. Assen Zlatarov University, 1 Prof. Yakim Yakimov Blvd., 8010 Burgas, Bulgaria
| | - Nenko Nenov
- InnoSolv Ltd., 4 Skayler Str., 4000 Plovdiv, Bulgaria
| | - Petko Denev
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria
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Cedeño-Pinos C, Jiménez-Monreal AM, Quílez M, Bañón S. Polyphenol Extracts from Sage ( Salvia lavandulifolia Vahl) By-Products as Natural Antioxidants for Pasteurised Chilled Yoghurt Sauce. Antioxidants (Basel) 2023; 12:antiox12020364. [PMID: 36829923 PMCID: PMC9952586 DOI: 10.3390/antiox12020364] [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: 01/10/2023] [Revised: 01/30/2023] [Accepted: 02/01/2023] [Indexed: 02/05/2023] Open
Abstract
Sage by-product extracts (SE) are a valuable source of phenolic acids and flavonoids for food applications. The objective was to test two SE as antioxidants in pasteurised chilled yoghurt sauces against oxidation. Two SE of different polyphenol total content and profile were selected: SE38 (37.6 mg/g) and SE70 (69.8 mg/g), with salvianic and rosmarinic acid as the main polyphenols, respectively. Four experimental low-fat yoghurt sauces were formulated: untreated; SE70/2 (0.16 g/kg); SE38 (0.3 g/kg); and SE70 (0.3 g/kg). The stability of phenolic acids, microbiological quality (mesophilic bacteria, moulds and yeasts, and L. monocytogenes), and oxidative stability (lipids, colour, and pH) were studied in the sauces after pasteurisation at 70 °C for 30 min (day 0) and stored by refrigeration (day 42). Pasteurisation and further chilling ensured the microbiological quality and inhibition of microbial growth could not be evidenced, although SE70 showed some antimicrobial potential. Both SE showed good properties as antioxidants for yoghurt sauces. This finding was based on two results: (i) their main polyphenols, salvianic and rosmarinic acids, resisted to mild pasteurisation and remained quite stable during shelf life; and (ii) SE improved radical scavenging capacity, delayed primary and secondary lipid oxidation, and increased colour stability, contributing to sauce stabilisation. SE38 had a better antioxidant profile than SE70; therefore, the selection criteria for SE should be based on both quantity and type of polyphenols. Due to their stability and antioxidant properties, sage polyphenols can be used as natural antioxidants for clean-label yoghurt sauces.
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Affiliation(s)
- Cristina Cedeño-Pinos
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain
| | - Antonia María Jiménez-Monreal
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain
- CIBER: CB12/03/30038 Pathophysiology of Obesity and Nutrition, CIBERobn, Carlos III Health Institute (ISCIII), 28013 Madrid, Spain
| | - María Quílez
- Research Group on Rainfed Crops for the Rural Development, Murcia Institute of Agri-Food Research and Development (IMIDA), 30150 Murcia, Spain
| | - Sancho Bañón
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain
- Correspondence: ; Tel.: +34-868-888-265
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Controlling of Mycobacterium by Natural Degradant-Combination Models for Sequestering Mycolic Acids in Karish Cheese. Molecules 2022; 27:molecules27248946. [PMID: 36558074 PMCID: PMC9787636 DOI: 10.3390/molecules27248946] [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: 10/30/2022] [Revised: 12/11/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022] Open
Abstract
Degradation of the mycobacterial complex containing mycolic acids (MAs) by natural bioactive compounds is essential for producing safe and value-added foods with therapeutic activities. This study aimed to determine the degradation efficiency of natural organic acid extracts (i.e., citric, malic, tartaric, and lactic), quadri-mix extract from fruits and probiotics (i.e., lemon, apple, grape, and cell-free supernatant of Lactobacillus acidophilus), and synthetic pure organic acids (i.e., citric, malic, tartaric, and lactic), against MA in vitro in phosphate buffer solution (PBS) and Karish cheese models. The degradation effect was evaluated both individually and in combinations at different concentrations of degradants (1, 1.5, and 2%) and at various time intervals (0, 6, 12, 24, and 48 h). The results show that MA degradation percentage recorded its highest value at 2% of mixed fruit extract quadri-mix with L. acidophilus and reached 99.2% after 48 h both in PBS and Karish cheese, unlike other treatments (i.e., citric + malic + tartaric + lactic), individual acids, and sole extracts at all concentrations. Conversely, organic acid quadri-mix revealed the greatest MA degradation% of 95.9, 96.8, and 97.3% at 1, 1.5, and 2%, respectively, after 48 h. Citric acid was more effective in MA degradation than other acids. The fruit extract quadri-mix combined with L. acidophilus-fortified Karish cheese showed the highest sensorial characteristics; hence, it can be considered a novel food-grade degradant for MA and could be a promising biocontrol candidate against Mycobacterium tuberculosis (Mtb) in food matrices.
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Adu OT, Mohamed F, Naidoo Y, Adu TS, Chenia H, Dewir YH, Rihan H. Green Synthesis of Silver Nanoparticles from Diospyros villosa Extracts and Evaluation of Antioxidant, Antimicrobial and Anti-Quorum Sensing Potential. PLANTS 2022; 11:plants11192514. [PMID: 36235380 PMCID: PMC9573728 DOI: 10.3390/plants11192514] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 09/19/2022] [Accepted: 09/20/2022] [Indexed: 11/16/2022]
Abstract
The biosynthesis of silver nanoparticles (AgNPs) from Diospyros villosa leaves and stem bark extracts is described. The stem bark AgNPs of D. villosa synthesized at 80 °C (S80) showed good scavenging activity with a lower IC50 value of 8.75 µg·mL−1 compared to ascorbic acid (9.58 µg·mL−1). The total phenol content of the S80 AgNPs was measured and found to be 10.22 ± 0.14 mg.g−1 gallic acid equivalence (GAE). Bacterial growth inhibition (% GI) and violacein inhibition (% VI) of 10.08% and 58.83%, respectively, was observed against C.subtsugae CV017 with leaf AgNPs synthesized at 80 °C (L80) at 80 μg·mL−1. Stem bark AgNPs synthesized at room temperature (SRT) also indicated % GI of 13.83% and % VI of 65.97% against C. subtsugae CV017 at 160 μg·mL−1. Leaf AgNPs of D. villosa synthesized at room temperature (LRT), showed % GI of 29.07% and % VI of 56.53%, respectively, against C. violaceum ATCC 12472 at 320 μg·mL−1. The L80 and SRT at 160 μg·mL−1 and LRT at 320 μg·mL−1 may be considered as potential QS inhibitors following their activity against C. subtsugae CV017 and C. violaceum ATCC 12472, respectively. Therefore, D. villosa represents a potential source of antioxidants as well as an anti-quorum sensing therapeutic candidate for the control of Gram-negative bacterial infections.
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Affiliation(s)
- Oluwatosin Temilade Adu
- Department of Biological Sciences, School of Life Sciences, College of Agriculture, Engineering and Science, Westville Campus, University of KwaZulu-Natal, Private Bag X54001, Durban 4041, South Africa
| | - Farzana Mohamed
- Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal, Private Bag X54001, Durban 4041, South Africa
| | - Yougasphree Naidoo
- Department of Biological Sciences, School of Life Sciences, College of Agriculture, Engineering and Science, Westville Campus, University of KwaZulu-Natal, Private Bag X54001, Durban 4041, South Africa
| | - Temitope Samson Adu
- Department of Physiological Sciences, Obafemi Awolowo University, Ile Ife 220005, Nigeria
| | - Hafizah Chenia
- Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal, Private Bag X54001, Durban 4041, South Africa
| | - Yaser Hassan Dewir
- Plant Production Department, College of Food & Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia
- Correspondence:
| | - Hail Rihan
- School of Biological Sciences, Faculty of Science and Environment, University of Plymouth, Drake Circus, Plymouth PL4 8AA, UK
- Phytome Life Sciences, Launceston PL15 7AB, UK
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Sik B, Székelyhidi R, Lakatos E, Kapcsándi V, Ajtony Z. Analytical procedures for determination of phenolics active herbal ingredients in fortified functional foods: an overview. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03908-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
AbstractFortification of foods with phenolic compounds is becoming increasingly popular due to their beneficial physiological effects. The biological activities reported include antioxidant, anticancer, antidiabetic, anti-inflammatory, or neuroprotective effects. However, the analysis of polyphenols in functional food matrices is a difficult task because of the complexity of the matrix. The main challenge is that polyphenols can interact with other food components, such as carbohydrates, proteins, or lipids. The chemical reactions that occur during the baking technologies in the bakery and biscuit industry may also affect the results of measurements. The analysis of polyphenols found in fortified foods can be done by several techniques, such as liquid chromatography (HPLC and UPLC), gas chromatography (GC), or spectrophotometry (TPC, DPPH, FRAP assay etc.). This paper aims to review the available information on analytical methods to fortified foodstuffs while as presenting the advantages and limitations of each technique.
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Beneficial Effects of Plant Extracts and Bioactive Food Components in Childhood Supplementation. Nutrients 2021; 13:nu13093157. [PMID: 34579034 PMCID: PMC8464764 DOI: 10.3390/nu13093157] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 09/06/2021] [Accepted: 09/07/2021] [Indexed: 02/07/2023] Open
Abstract
The pivotal role of childhood nutrition has always roused a growing interest from the scientific community. Plant extracts and bioactive dietary components play a significant role in the maintenance of human health and wellness, with the potential to modulate risk factors and manage symptoms for a large number of common childhood disorders such as memory impairment, respiratory illnesses, gastrointestinal disorders, metabolic derangements, and pathologies related to the oral cavity. This review is designed to highlight the health benefits of botanical extracts and bioactive dietary components in children as evidenced by clinical trials, considering their safety with regards to childhood sensibilities. The supplementation of children with the herbal extracts or bioactive components mentioned in this review leads to the conclusion that they are useful for treating various ailments, with no serious adverse events being reported. However, for the limited number of investigations specifically focused on the safety of such products in children, time is needed to expand the literature data covering the safety of childhood supplementation with botanical extract and bioactive food components.
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Sik B, Lakatos EH, Kapcsándi V, Székelyhidi R, Ajtony Z. Exploring the rosmarinic acid profile of dark chocolate fortified with freeze-dried lemon balm extract using conventional and non-conventional extraction techniques. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111520] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Pascoalino LA, Reis FS, Prieto MA, Barreira JCM, Ferreira ICFR, Barros L. Valorization of Bio-Residues from the Processing of Main Portuguese Fruit Crops: From Discarded Waste to Health Promoting Compounds. Molecules 2021; 26:molecules26092624. [PMID: 33946249 PMCID: PMC8124571 DOI: 10.3390/molecules26092624] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Revised: 04/23/2021] [Accepted: 04/24/2021] [Indexed: 11/25/2022] Open
Abstract
Food processing generates a large amount of bio-residues, which have become the focus of different studies aimed at valorizing this low-cost source of bioactive compounds. High fruit consumption is associated with beneficial health effects and, therefore, bio-waste and its constituents arouse therapeutic interest. The present work focuses on the main Portuguese fruit crops and revises (i) the chemical constituents of apple, orange, and pear pomace as potential sources of functional/bioactive compounds; (ii) the bioactive evidence and potential therapeutic use of bio-waste generated in the processing of the main Portuguese fruit crops; and (iii) potential applications in the food, nutraceutical, pharmaceutical, and cosmetics industries. The current evidence of the effect of these bio-residues as antioxidant, anti-inflammatory, and antimicrobial agents is also summarized. Conclusions of the revised data are that these bio-wastes hold great potential to be employed in specific nutritional and pharmaceutical applications.
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Affiliation(s)
- Liege A. Pascoalino
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.A.P.); (F.S.R.); (I.C.F.R.F.)
| | - Filipa S. Reis
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.A.P.); (F.S.R.); (I.C.F.R.F.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain;
| | - João C. M. Barreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.A.P.); (F.S.R.); (I.C.F.R.F.)
- Correspondence: (J.C.M.B.); (L.B.); Tel.: +351-2733-30903 (J.C.M.B.); +351-2733-03532 (L.B.)
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.A.P.); (F.S.R.); (I.C.F.R.F.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.A.P.); (F.S.R.); (I.C.F.R.F.)
- Correspondence: (J.C.M.B.); (L.B.); Tel.: +351-2733-30903 (J.C.M.B.); +351-2733-03532 (L.B.)
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Insights into the major phenolic acids in Perilla frutescens obtained by a sustainable procedure. J IND ENG CHEM 2021. [DOI: 10.1016/j.jiec.2020.12.031] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Aicha BB, Rouabhi R, Gasmi S, Bensouici C, Mohammedi H, Mennai I. LC-MS Analysis and Antioxidant Activity of the Hydro-alcoholic Extract of Melissa Officinalis L. From Algeria. CHEMISTRY JOURNAL OF MOLDOVA 2020. [DOI: 10.19261/cjm.2020.778] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023] Open
Abstract
The present work focuses on evaluation of the chemical composition and antioxidant activity of the hydro-methanolic extract of Melissa officinalis from Algeria. The liquid chromatography-mass spectrometry analysis allowed the identification of six compounds: caffeic acid, caftaric acid, hydroxyjasmonic acid glucoside, caftaric acid glucoside, rosmarinic acid and sagerinic acid. The in-vitro antioxidant activity of the hydro-methanolic extract was evaluated by using four different methods including: radical scavenging assay (DPPH), scavenging activity (ABTS), cupric reducing antioxidant capacity, and ferric reducing power assay. The extract exhibited a relatively strong antioxidant activity compared to the synthetic antioxidants. The highest radical scavenging activity was registered using DPPH and ABTS methods, IC50= 20.53±2.64 μg/mL and 22.50±0.67 μg/mL, respectively. These results suggest that Melissa officinalis L. could be considered a potential source of natural antioxidants with potential interest in the agrochemical and pharmaceutical industries.
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Tülek Z, Alaşalvar H, Başyiğit B, Berktas S, Salum P, Erbay Z, Telci I, Çam M. Extraction optimization and microencapsulation of phenolic antioxidant compounds from lemon balm (
Melissa officinalis
L.): Instant soluble tea production. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14995] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Zehra Tülek
- Department of Food Engineering Faculty of Engineering Erciyes University Kayseri Turkey
| | - Hamza Alaşalvar
- Department of Food Engineering Faculty of Engineering Niğde Ömer Halisdemir University Niğde Turkey
| | - Bülent Başyiğit
- Department of Food Engineering Faculty of Engineering Harran University Şanlıurfa Turkey
| | - Serap Berktas
- Department of Food Engineering Faculty of Engineering Adana Alparslan Turkes Science and Technology University Adana Turkey
| | - Pelin Salum
- Department of Food Engineering Faculty of Engineering Adana Alparslan Turkes Science and Technology University Adana Turkey
| | - Zafer Erbay
- Department of Food Engineering Faculty of Engineering Adana Alparslan Turkes Science and Technology University Adana Turkey
| | - Isa Telci
- Department of Field Crops Faculty of Agricultural Sciences and Technologies Isparta University of Applied Sciences Isparta Turkey
| | - Mustafa Çam
- Department of Food Engineering Faculty of Engineering Erciyes University Kayseri Turkey
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Infusions of Herbal Blends as Promising Sources of Phenolic Compounds and Bioactive Properties. Molecules 2020; 25:molecules25092151. [PMID: 32375427 PMCID: PMC7248711 DOI: 10.3390/molecules25092151] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2020] [Revised: 04/27/2020] [Accepted: 04/28/2020] [Indexed: 11/25/2022] Open
Abstract
Several plants have been used for medicinal applications and have been traditionally consumed as decoctions and infusions. Although some herbs are used alone as a beverage, they are often blended in mixtures to maximize their effects. Herein, the nutritional characterization of six infusions from herbal blends was evaluated using the official methods of analysis (AOAC international). A further characterization of the individual phenolic profile was also performed by HPLC-DAD/ESI-MSn, and finally bioactive potential was determined by evaluating the antioxidant, cytotoxic, anti-inflammatory, and antimicrobial activities of each blend. The wide variety of plants in each sample led to variability in the results for all analyzed parameters. However, blends containing 15% Laurus nobilis L. and 15% Juglan regia L. in their composition showed higher sugar content and energy contribution; higher concentration of phenolic compounds (phenolic acids and flavonoids); greater antioxidant, cytotoxic, and anti-inflammatory capacity; and also better antimicrobial effects against all the tested bacterial and fungal strains. Further studies will be necessary to evaluate the real synergistic effects that these two species show in the presence of other plants, and to evaluate their potential for application in various food, pharmaceutical, and nutraceutical products as infusion preparations.
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Characterization and Application of Pomegranate Epicarp Extracts as Functional Ingredients in a Typical Brazilian Pastry Product. Molecules 2020; 25:molecules25071481. [PMID: 32218237 PMCID: PMC7180825 DOI: 10.3390/molecules25071481] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 03/22/2020] [Accepted: 03/23/2020] [Indexed: 01/26/2023] Open
Abstract
Currently, there is a clear tendency to incorporate natural ingredients into food and pharmaceutical formulations. Besides being well-accepted by consumers, these ingredients have less adverse side effects than their artificial counterparts. The pomegranate processing industry produces large quantities of by-products that are discarded as bio-residues, despite containing bioactive compounds. Accordingly, the epicarp of two pomegranate varieties (Mollar de Elche and Purple Queen) was tested as a potential source of bioactive compounds with food application. The phenolic profile was identified by HPLC–DAD–ESI/MS, revealing fourteen phenolic compounds in both varieties (Purple Queen showed also three anthocyanins), with punicalagin isomers as the major compounds. Nonetheless, Mollar de Elche presented greater antioxidant and antibacterial activities. Despite this result, Purple Queen was selected to be tested as a new natural colouring and functionalizing ingredient in a Brazilian pastry product. The incorporation of the selected extract maintained the nutritional profile and provided a higher antioxidant activity compared to the traditional product. In this way, this work confirmed the possible use of pomegranate epicarp as a natural ingredient in the food industry, conferring dyeing and functionalizing effects, and anticipating a possible valorisation of this bio-residue.
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Sharifi-Rad J, Ezzat SM, El Bishbishy MH, Mnayer D, Sharopov F, Kılıç CS, Neagu M, Constantin C, Sharifi-Rad M, Atanassova M, Nicola S, Pignata G, Salehi B, Fokou PVT, Martins N. Rosmarinus plants: Key farm concepts towards food applications. Phytother Res 2020; 34:1474-1518. [PMID: 32058653 DOI: 10.1002/ptr.6622] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 12/18/2019] [Accepted: 01/14/2020] [Indexed: 12/22/2022]
Abstract
Rosmarinus species are aromatic plants that mainly grow in the Mediterranean region. They are widely used in folk medicine, food, and flavor industries and represent a valuable source of biologically active compounds (e.g., terpenoids, flavonoids, and phenolic acids). The extraction of rosemary essential oil is being done using three main methods: carbon dioxide supercritical extraction, steam distillation, and hydrodistillation. Furthermore, interesting antioxidant, antibacterial, antifungal, antileishmanial, anthelmintic, anticancer, anti-inflammatory, antidepressant, and antiamnesic effects have also been broadly recognized for rosemary plant extracts. Thus the present review summarized data on economically important Rosmarinus officinalis species, including isolation, extraction techniques, chemical composition, pharmaceutical, and food applications.
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Affiliation(s)
- Javad Sharifi-Rad
- Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Shahira M Ezzat
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo, 11562, Egypt.,Department of Pharmacognosy, Faculty of Pharmacy, October University for Modern Sciences and Arts (MSA), Giza, 11787, Egypt
| | - Mahitab H El Bishbishy
- Department of Pharmacognosy, Faculty of Pharmacy, October University for Modern Sciences and Arts (MSA), Giza, 11787, Egypt
| | - Dima Mnayer
- Faculty of Sciences, Lebanese University, Beirut, Lebanon
| | - Farukh Sharopov
- Department of Pharmaceutical Technology, Avicenna Tajik State Medical University, Dushanbe, Tajikistan
| | - Ceyda S Kılıç
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Ankara University, Ankara, Turkey
| | - Monica Neagu
- Immunology Department, "Victor Babes" National Institute of Pathology, Bucharest, Romania.,Pathology Department, "Colentina" Clinical Hospital, Bucharest, Romania.,Doctoral School, Faculty of Biology, University of Bucharest, Bucharest, Romania
| | - Carolina Constantin
- Immunology Department, "Victor Babes" National Institute of Pathology, Bucharest, Romania.,Pathology Department, "Colentina" Clinical Hospital, Bucharest, Romania
| | - Mehdi Sharifi-Rad
- Department of Medical Parasitology, Kerman University of Medical Sciences, Kerman, Iran
| | - Maria Atanassova
- Scientific Consulting, Chemical Engineering, UCTM, Sofia, Bulgaria
| | - Silvana Nicola
- Department of Agricultural, Forest and Food Sciences, University of Turin, Turin, Italy
| | - Giuseppe Pignata
- Department of Agricultural, Forest and Food Sciences, University of Turin, Turin, Italy
| | - Bahare Salehi
- Student Research Committee, School of Medicine, Bam University of Medical Sciences, Bam, Iran
| | - Patrick V T Fokou
- Antimicrobial and Biocontrol Agents Unit, Department of Biochemistry, Faculty of Science, University of Yaounde 1, Yaounde, Cameroon
| | - Natália Martins
- Faculty of Medicine, University of Porto, Porto, Portugal.,Institute for Research and Innovation in Health (i3S), University of Porto, Porto, Portugal
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17
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Kozlowska M, Zbikowska A, Marciniak-Lukasiak K, Kowalska M. Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies. Biomolecules 2019; 9:biom9120858. [PMID: 31835857 PMCID: PMC6995587 DOI: 10.3390/biom9120858] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Revised: 12/04/2019] [Accepted: 12/06/2019] [Indexed: 01/24/2023] Open
Abstract
This study aimed at determining the effect of aqueous ethanolic extracts from lemon balm, hyssop and nettle, and butylated hydroxyanisole (BHA) on properties of shortbread cookies. This was achieved by instrumental measurements of color and sensory properties of the cookies directly after baking and by determination of peroxide (PV) and p-anisidine (p-AnV) values, and specific extinction coefficients (K232 and K268 values) for fat extracted from the cookies stored for 3 months at room temperature. Increase of the herbal extracts’ concentration from 0.02% to 0.2% in the cookies caused a reduction of L* (the brightness) and a* values (the red coordinate), while b* values (the yellow coordinate) increased when the cookies were enriched with lemon balm and nettle extracts. Among the cookies studied, those prepared with BHA and 0.1 and 0.2% addition of lemon balm extracts were characterized by the highest scores for aroma, taste, and overall acceptability. Incorporation of BHA and 0.02% hyssop extract into the cookies caused a decrease of PV values (the peroxide value) for fat extracted from the cookies after 3 months of their storage compared to a (control) sample without additives and produced the lowest K232 values. Changes in the p-AnV values for the fat samples studied occurred gradually and slowly during the storage and the obtained values were lower compared to the control sample. All of the studied fat samples also showed a higher ability to scavenge DPPH radicals than the control sample. Considering both PV and p-AnV values as indicators of fat oxidation, BHA protected fat extracted from cookies against oxidation better than the herbal extracts used.
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Affiliation(s)
- Mariola Kozlowska
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-776 Warsaw, Poland
- Correspondence: ; Tel.: +48-22-593-16-14
| | - Anna Zbikowska
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-772 Warsaw, Poland; (A.Z.); (K.M.-L.)
| | - Katarzyna Marciniak-Lukasiak
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-772 Warsaw, Poland; (A.Z.); (K.M.-L.)
| | - Malgorzata Kowalska
- Department of Chemistry and Organic Materials, Faculty of Chemical Engineering and Commodity Science, University of Technology and Humanities in Radom, 26-600 Radom, Poland;
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18
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Influence of medicinal and aromatic plants into risk assessment of a new bioactive packaging based on polylactic acid (PLA). Food Chem Toxicol 2019; 132:110662. [PMID: 31279044 DOI: 10.1016/j.fct.2019.110662] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 06/28/2019] [Accepted: 07/02/2019] [Indexed: 11/23/2022]
Abstract
A new biodegradable antioxidant active packaging for food applications based on antioxidants from medicinal and aromatic plants incorporated into a polylactic acid matrix was designed and developed. Melt blending processing technique was applied to prepare polylactic acid films loaded by sage and lemon balm leaves. Antioxidant properties of developed active films were investigated using the following methods: 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid), 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl and a home-made generator of hydroxyl radicals. In addition, reducing power and total phenolic content of polylactic acid films were checked. The results of antioxidant capacity showed that percentage of hydroxylation for active film with lemon balm and sage was 55.5% ± 0.1% and 67.4% ± 0.3%, respectively. The reducing power of active films increased 8 times in comparison to the blank samples. Moreover, extensive investigation of influence of sage and lemon balm leaves on material safety and type of migrants was performed using migration assays. The composition of both non-volatile and volatile compounds of different active packaging films was compared with neat polylactic acid film. Three different food simulants such as 95% (v/v) ethanol, 10% (v/v) ethanol and 3% (w/v) acetic acid were checked. It was shown that the addition of sage and lemon balm leaves into a polylactic acid structure decreased the migration of both linear and cyclic polylactic acid oligomers, currently not legislated by European Union. Besides, total absence or decrease of migration of volatile compounds were observed when using the active films. Both thermal and mechanical properties of films were also evaluated.
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19
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da Silva RFR, Barreira JCM, Heleno SA, Barros L, Calhelha RC, Ferreira ICFR. Anthocyanin Profile of Elderberry Juice: A Natural-Based Bioactive Colouring Ingredient with Potential Food Application. Molecules 2019; 24:E2359. [PMID: 31247974 PMCID: PMC6650832 DOI: 10.3390/molecules24132359] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 06/14/2019] [Accepted: 06/20/2019] [Indexed: 11/17/2022] Open
Abstract
Elderberry (Sambucus nigra L.) is a widely disseminated plant that produces bright black berries containing high quantities of anthocyanins, acknowledged for their bioactivity and dye capacity. Besides other applications, anthocyanins might be employed as natural colouring agents to reduce/eliminate the use of artificial dyes, while providing positive effects on consumers' health. Herein, the anthocyanins profile of elderberry juice was characterised by HPLC-DAD-ESI/MSn. In addition, its antioxidant capacity and cytotoxicity were also evaluated. As a proof-of-concept of its colouring capacity, elderberry juice was added (different percentages) to a highly appreciated and consumed pastry product (croissant) and compared with a commercial dye (black carrot). In general, the nutritional properties of control and coloured croissants were similar, despite some individual differences in sugars and fatty acids. In turn, the appearance obtained with elderberry juice incorporation might be considered innovative, besides partially maintaining the anthocyanins content of fresh juice and showing considerable antioxidant activity.
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Affiliation(s)
- Ricardo F R da Silva
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - João C M Barreira
- Centro de Investigação de Montanha (CIMO), 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, 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
| | - Ricardo C Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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20
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Coating Effects of ε-Polylysine and Rosmarinic Acid Combined with Chitosan on the Storage Quality of Fresh Half-Smooth Tongue Sole (Cynoglossus semilaevis Günther) Fillets. COATINGS 2019. [DOI: 10.3390/coatings9040273] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The study was to evaluate the effects of chitosan-based coating combined with rosmarinic acid (RA) with different concentrations of ε-polylysine (ε-PL) on flavor retention and sensorial properties of half-smooth tongue sole fillets during storage at 4 °C. Results showed that chitosan-based coatings combined with ε-PL and RA contributed to the reduction of off-flavor compounds, such as total volatile base nitrogen (TVB-N), trimethylamine (TMA), and ATP-related compounds, and accumulation of free amino acids (FAAs). Nineteen volatile organic compounds were analyzed by gas chromatography-mass spectrometer (GC/MS) during storage, including seven alcohols, six aldehydes, and six ketones. The coating treated fresh half-smooth tongue sole (HTS) fillets significantly reduced the relative content of off-odor volatiles, such as 1-octen-3-ol, propanal, hexanal, and octanal. According to sensory evaluation results, chitosan-based coating combined with ε-PL and RA was an effective way to maintain quality of HTS fillets during refrigerated storage.
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21
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Caleja C, Finimundy TC, Pereira C, Barros L, Calhelha RC, Sokovic M, Ivanov M, Carvalho AM, Rosa E, Ferreira ICFR. Challenges of traditional herbal teas: plant infusions and their mixtures with bioactive properties. Food Funct 2019; 10:5939-5951. [DOI: 10.1039/c9fo01473j] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Five traditional and medicinal plants have been individually characterized and analyzed in terms of bioactivities to determine how these characteristics are modified when preparing blends.
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Affiliation(s)
- Cristina Caleja
- Centro de Investigação de Montanha (CIMO)
- Instituto Politécnico de Bragança
- 5300-253 Bragança
- Portugal
| | - Tiane C. Finimundy
- Centro de Investigação de Montanha (CIMO)
- Instituto Politécnico de Bragança
- 5300-253 Bragança
- Portugal
- CITAB – University of Trás-os-Montes and Alto Douro (UTAD)
| | - Carla Pereira
- Centro de Investigação de Montanha (CIMO)
- Instituto Politécnico de Bragança
- 5300-253 Bragança
- Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO)
- Instituto Politécnico de Bragança
- 5300-253 Bragança
- Portugal
| | - Ricardo C. Calhelha
- Centro de Investigação de Montanha (CIMO)
- Instituto Politécnico de Bragança
- 5300-253 Bragança
- Portugal
| | - Marina Sokovic
- University of Belgrade
- Department of Plant Physiology
- Institute for Biological Research “Siniša Stanković”
- 11000 Belgrade
- Serbia
| | - Marija Ivanov
- University of Belgrade
- Department of Plant Physiology
- Institute for Biological Research “Siniša Stanković”
- 11000 Belgrade
- Serbia
| | - Ana Maria Carvalho
- Centro de Investigação de Montanha (CIMO)
- Instituto Politécnico de Bragança
- 5300-253 Bragança
- Portugal
| | - Eduardo Rosa
- CITAB – University of Trás-os-Montes and Alto Douro (UTAD)
- Department of Agronomy
- Vila Real
- Portugal
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO)
- Instituto Politécnico de Bragança
- 5300-253 Bragança
- Portugal
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