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Teixeira BA, Gutiérrez EA, de Souza MSDS, Rigolon TCB, Martins E, Pessoa FLP, Vidigal MCTR, Stringheta PC. Design, Optimization, and Modeling Study of Ultrasound-Assisted Extraction of Bioactive Compounds from Purple-Fleshed Sweet Potatoes. Foods 2024; 13:1497. [PMID: 38790797 PMCID: PMC11119358 DOI: 10.3390/foods13101497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 04/30/2024] [Accepted: 05/08/2024] [Indexed: 05/26/2024] Open
Abstract
This study focuses on optimizing the ultrasound-assisted extraction (UAE) of bioactive compounds from purple-fleshed sweet potatoes (PFSP) for potential use as natural colorants. Factors such as time, temperature, and solid-to-liquid ratio were varied using a Box-Behnken Design. The optimal conditions were determined as 75 min, 70 °C, and a 1:15 m/v solid-to-liquid ratio, resulting in 18.372 mg/100 g total anthocyanin (TA) and 151.160 mg GAE/100 g total phenolic content (TPC). The validation yielded 18.822 mg/100 g for total anthocyanin and 162.174 mg GAE/100 g for total phenolic content, showing a 7% difference from predictions. UAE significantly increased TA extraction by 81% and TPC by 93% compared with the conventional method, with a notable reduction in process time from 24 h to 75 min. Additionally, three kinetic models were tested to compare extraction mechanisms, confirming the efficiency of UAE for PFSP bioactive compound recovery. This study proposes the UAE technique as a highly effective means of extracting bioactive compounds from PFSP, offering promising applications across multiple industries.
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Affiliation(s)
- Bárbara Avancini Teixeira
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa 36570-900, MG, Brazil; (M.S.d.S.d.S.); (T.C.B.R.); (E.M.); (M.C.T.R.V.); (P.C.S.)
- Campus Piatã, Centro Universitário SENAI CIMATEC, Salvador 41650-010, BA, Brazil;
| | - Eliana Alviarez Gutiérrez
- Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, AM, Peru;
| | - Mariane Sampaio da Silveira de Souza
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa 36570-900, MG, Brazil; (M.S.d.S.d.S.); (T.C.B.R.); (E.M.); (M.C.T.R.V.); (P.C.S.)
| | - Thaís Caroline Buttow Rigolon
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa 36570-900, MG, Brazil; (M.S.d.S.d.S.); (T.C.B.R.); (E.M.); (M.C.T.R.V.); (P.C.S.)
| | - Evandro Martins
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa 36570-900, MG, Brazil; (M.S.d.S.d.S.); (T.C.B.R.); (E.M.); (M.C.T.R.V.); (P.C.S.)
| | | | - Márcia Cristina Teixeira Ribeiro Vidigal
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa 36570-900, MG, Brazil; (M.S.d.S.d.S.); (T.C.B.R.); (E.M.); (M.C.T.R.V.); (P.C.S.)
| | - Paulo Cesar Stringheta
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa 36570-900, MG, Brazil; (M.S.d.S.d.S.); (T.C.B.R.); (E.M.); (M.C.T.R.V.); (P.C.S.)
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Yu X, Li S, Peng S, Tao L, Hu F. Optimization of ultrasound-assisted extraction of fatty acids from royal jelly and its effect on the structural and antioxidant property. ULTRASONICS SONOCHEMISTRY 2024; 104:106802. [PMID: 38368809 PMCID: PMC10883820 DOI: 10.1016/j.ultsonch.2024.106802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 01/19/2024] [Accepted: 02/04/2024] [Indexed: 02/20/2024]
Abstract
Fatty acids are the key active components in royal jelly (RJ) with various biological activities. In this study, a novel ultrasound-assisted extraction (UAE) method was established to extract fatty acids from RJ and their structural and antioxidant property were further evaluated. The optimum extraction conditions were as follows: liquid-to-solid ratio of 10:1, ultrasonic power of 450 W and ultrasonic duration of 20 min, resulting in a better extraction yield of 16.48 % and 10-hydroxy-2(E)-decenoic acid (10-HDA) content of 4.12 %. Furthermore, compared with the solvent extraction method, the antioxidant activity of extract by ultrasound was enhanced significantly by at least 448 %. GC-MS showed that ultrasound didn't change the chemical composition of fatty acids, while it significantly increased the content of fatty acids. SEM image illustrated that extracts by UAE showed a rougher, looser microstructure compared to the solvent method. Overall, UAE is a promising method to obtain fatty acids in RJ with high efficiency.
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Affiliation(s)
- Xinyu Yu
- Key Laboratory of Silkworm and Bee Resource Utilization and Innovation of Zhejiang Province, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China
| | - Shanshan Li
- Key Laboratory of Silkworm and Bee Resource Utilization and Innovation of Zhejiang Province, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China
| | - Shiqin Peng
- Key Laboratory of Silkworm and Bee Resource Utilization and Innovation of Zhejiang Province, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China
| | - Lingchen Tao
- Key Laboratory of Silkworm and Bee Resource Utilization and Innovation of Zhejiang Province, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China
| | - Fuliang Hu
- Key Laboratory of Silkworm and Bee Resource Utilization and Innovation of Zhejiang Province, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China.
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Salehi F, Razavi Kamran H, Goharpour K. Production and evaluation of total phenolics, antioxidant activity, viscosity, color, and sensory attributes of quince tea infusion: Effects of drying method, sonication, and brewing process. ULTRASONICS SONOCHEMISTRY 2023; 99:106591. [PMID: 37683419 PMCID: PMC10495677 DOI: 10.1016/j.ultsonch.2023.106591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 08/30/2023] [Accepted: 09/03/2023] [Indexed: 09/10/2023]
Abstract
This study aimed to examine the influence of drying approaches (convective and infrared (IR)), sonication, and brewing time on the total phenolic content (TPC), antioxidant activity (AA), viscosity, color indexes, and sensory attributes of quince tea infusion (QTI). The AA and TPC in the QTI dried in the IR dryer were higher than in the convective dryer. The TPC and AA of QTI prepared by convective and IR dryers increased when the ultrasound treatment and brewing time were increased. In terms of viscosity and Brix, there was no differences between the QTIs and the average viscosity and density of the samples were 1.79 ± 0.28 mPa.s and 3.18 ± 0.07°Brix, respectively. The QTI prepared by the IR has a reddish-brown hue (higher a* value), but the samples prepared with the convective dryer were yellow (higher b* value). The sensory attributes scores of QTI prepared by IR were higher than those of convection-dried samples. In general, the use of an IR dryer for drying grated quince, ultrasound treatment for 8 min, and brewing time for 30 min is a promising condition for the production of QTI with higher TPC and AA, and with appropriate color and sensorial acceptance.
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Affiliation(s)
- Fakhreddin Salehi
- Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran.
| | - Helia Razavi Kamran
- Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran
| | - Kimia Goharpour
- Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran
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La VH, Tran DH, Han VC, Nguyen TD, Duong VC, Nguyen VH, Tran AT, Nguyen THG, Ngo XB. Drought stress-responsive abscisic acid and salicylic acid crosstalk with the phenylpropanoid pathway in soybean seeds. PHYSIOLOGIA PLANTARUM 2023; 175:e14050. [PMID: 37882260 DOI: 10.1111/ppl.14050] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 10/06/2023] [Accepted: 10/09/2023] [Indexed: 10/27/2023]
Abstract
Crosstalk between hormones and secondary metabolites regulates the interactions between plants and stress. However, little is known about the effects of hormone crosstalk on the concentration of flavonoids in seeds. In this study, we identified abscisic acid (ABA) as a negative regulator of flavonoid accumulation in soybean seeds under drought-stress conditions. Alterations in flavonoid accumulation at several intensities of water stress, followed by a recovery period, were measured during the soybean seed-filling stage. Low soil moisture (SM 10%) significantly decreased the total flavonoid content in seeds. The decline in flavonoid content was proportional to the severity of drought stress and was dependent on the activities of phenylalanine ammonia-lyase (PAL) and chalcone synthase (CHS), two key phenylpropanoid pathway enzymes. The expression of phenylalanine ammonia-lyase 1 (GmPAL1), chalcone isomerase 1A (GmCHI1A), and chalcone synthase 8 (GmCHS8) was associated with phenolic and flavonoid accumulation in soybean seeds of plants subjected to drought stress. Interestingly, the expression levels of GmCHS8 were highly correlated with flavonoid levels under drought stress and water recovery conditions. Cinnamic acid, which is a biosynthesis precursor shared by both phenylpropanoid metabolism and salicylic acid (SA) biosynthesis, decreased under drought stress conditions. Notably, exogenous ABA suppressed the expression of GmPAL1, which encodes the first rate-limiting enzyme in the phenylpropanoid biosynthesis pathway and affects downstream products such as SA and flavonoids. In conclusion, drought stress altered the phenylpropanoid-derived compounds, at least with regard to flavonoid and SA accumulation in seeds, which was regulated by antagonistic interactions with ABA.
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Affiliation(s)
- Van Hien La
- Center of Crop Research for Adaptation to Climate Change, Thai Nguyen University of Agriculture and Forestry, Thai Nguyen, Vietnam
| | - Dinh Ha Tran
- Center of Crop Research for Adaptation to Climate Change, Thai Nguyen University of Agriculture and Forestry, Thai Nguyen, Vietnam
- Department of Agronomy, Thai Nguyen University of Agriculture and Forestry, Thai Nguyen, Vietnam
| | - Viet-Cuong Han
- Centre for Crop and Disease Management, School of Molecular and Life Sciences, Curtin University, Perth, Western Australia, Australia
| | - Tien Dung Nguyen
- Department of Biotechnology and Food Technology, Thai Nguyen University of Agriculture and Forestry, Thai Nguyen, Vietnam
| | - Van Cuong Duong
- Center of Crop Research for Adaptation to Climate Change, Thai Nguyen University of Agriculture and Forestry, Thai Nguyen, Vietnam
| | - Viet Hung Nguyen
- Center of Crop Research for Adaptation to Climate Change, Thai Nguyen University of Agriculture and Forestry, Thai Nguyen, Vietnam
- Department of Agronomy, Thai Nguyen University of Agriculture and Forestry, Thai Nguyen, Vietnam
| | - Anh Tuan Tran
- Faculty of Agronomy, Vietnam National University of Agriculture, Hanoi, Vietnam
| | | | - Xuan Binh Ngo
- Department of Biotechnology and Food Technology, Thai Nguyen University of Agriculture and Forestry, Thai Nguyen, Vietnam
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Wirwis A, Sadowski Z. Green Synthesis of Silver Nanoparticles: Optimizing Green Tea Leaf Extraction for Enhanced Physicochemical Properties. ACS OMEGA 2023; 8:30532-30549. [PMID: 37636976 PMCID: PMC10448680 DOI: 10.1021/acsomega.3c03775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Accepted: 08/01/2023] [Indexed: 08/29/2023]
Abstract
In this paper, we present the optimization of green tea leaf (Camellia sinensis L.) extraction, carried out using water and hydroalcoholic solvents, for the subsequent synthesis of silver nanoparticles (AgNPs). The value ranges for independent variables, including pH, time, and temperature, were selected based on single-factor experiments and used for extraction in the order presented by the Box-Behnken design. Three-dimensional response surface graphs were used to visually present the optimization results and determine the optimal extraction conditions: pH = 7, 30 min, 80 °C for water and pH = 5.5, 50 min, and 80 °C for water-ethanol. Our findings indicate that the water-ethanol mixture extracted more polyphenols. We compared the physicochemical properties of AgNPs obtained using both types of extractants via DLS and TEM analysis. We proposed a predicted mechanism for the reduction and stabilization of AgNPs based on the Fourier transform infrared data. The hydroethanolic extract leads to significant nanoparticle aggregation, which can be explained by the nucleation theory and agglomeration of nanoparticles in the presence of excess macromolecular organic substances (flocculation).
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Affiliation(s)
- Anna Wirwis
- Department of Process Engineering and
Technology of Polymer and Carbon Materials, Wroclaw University of Science and Technology, Wybrzeze Wyspianskiego 27, 50-370 Wrocław, Poland
| | - Zygmunt Sadowski
- Department of Process Engineering and
Technology of Polymer and Carbon Materials, Wroclaw University of Science and Technology, Wybrzeze Wyspianskiego 27, 50-370 Wrocław, Poland
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Atwi-Ghaddar S, Zerwette L, Destandau E, Lesellier E. Supercritical Fluid Extraction (SFE) of Polar Compounds from Camellia sinensis Leaves: Use of Ethanol/Water as a Green Polarity Modifier. Molecules 2023; 28:5485. [PMID: 37513357 PMCID: PMC10384759 DOI: 10.3390/molecules28145485] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 07/13/2023] [Accepted: 07/15/2023] [Indexed: 07/30/2023] Open
Abstract
The use of bioactive plant extracts in cosmetic products is a common practice. Most of these extracts are obtained by maceration in organic solvents, and depending on which solvents are used, the polarity and the structure of the target molecules will vary. Polyphenols are polar compounds that often display antioxidant and/or antibacterial activities. To extract them, ethanol/water mixtures are usually selected as green solvents. This solid-liquid extraction (assisted or not) requires the use of high volumes of solvents and many additional steps like mixing, agitation, filtration, and evaporation. Alternatively, supercritical carbon dioxide (SC-CO2) offers many benefits for plant extraction: economical, non-toxic, and naturally concentrated extracts. However, its low polarity is not suitable to solubilize polar compounds. In this study, an experimental design was used to optimize supercritical fluid extraction (SFE) of caffeine and catechins from Camellia sinensis. Catechins are recognized for skin care use (antioxidant) and caffeine is also used for its skin care properties and to prevent excess storage of fat in cells. The temperature, modifier content, and water additive percentage were used as independent variables. The results showed that while the temperature was an insignificant parameter, a higher percentage of water (up to 20% in ethanol) and modifier favored the extraction of the polar target molecules. Additionally, the SFE results were compared with ultrasound-assisted extraction (UAE). Finally, a sequential selective extraction of caffeine from catechins is also presented.
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Affiliation(s)
- Sirine Atwi-Ghaddar
- Institute of Organic and Analytical Chemistry (ICOA), University of Orléans, CNRS UMR7311, 45100 Orléans, France
| | - Lydie Zerwette
- Institute of Organic and Analytical Chemistry (ICOA), University of Orléans, CNRS UMR7311, 45100 Orléans, France
| | - Emilie Destandau
- Institute of Organic and Analytical Chemistry (ICOA), University of Orléans, CNRS UMR7311, 45100 Orléans, France
| | - Eric Lesellier
- Institute of Organic and Analytical Chemistry (ICOA), University of Orléans, CNRS UMR7311, 45100 Orléans, France
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Jawed A, Golder AK, Pandey LM. Synthesis of iron oxide nanoparticles mediated by Camellia sinensis var. Assamica for Cr(VI) adsorption and detoxification. BIORESOURCE TECHNOLOGY 2023; 376:128816. [PMID: 36868429 DOI: 10.1016/j.biortech.2023.128816] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2023] [Revised: 02/24/2023] [Accepted: 02/25/2023] [Indexed: 06/18/2023]
Abstract
Environment-benign synthesis of nanoparticles (NPs) are of great importance. Plant-based polyphenols (PPs) are electron donor analytes for the synthesis of metal and metal oxide NPs. This work produced and investigated iron oxide nanoparticles (IONPs) from PPs of tea leaves of Camellia sinensis var. assamica for Cr(VI) removal. The conditions for IONPs synthesis were using RSM CCD and found to be optimum at a time of 48 min, temperature of 26 °C, and iron precursors/leaves extract ratio (v/v) of 0.36. Further, these synthesized IONPs at a dosage of 0.75 g/L, temperature of 25 °C, and pH 2 achieved a maximum of 96% Cr(VI) removal from 40 mg/L of Cr(VI) concentration. The exothermic adsorption process followed the pseudo-second-order model, and Langmuir isotherm estimated a remarkable maximum adsorption capacity (Qm) of 1272 mg g-1 of IONPs. The proposed mechanistic for Cr(VI) removal and detoxification involved adsorption and its reduction to Cr(III), followed by Cr(III)/Fe(III) co-precipitation.
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Affiliation(s)
- Aquib Jawed
- Centre for the Environment, Indian Institute of Technology Guwahati, Guwahati, Assam 781039, India
| | - Animes K Golder
- Centre for the Environment, Indian Institute of Technology Guwahati, Guwahati, Assam 781039, India; Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, Assam 781039, India
| | - Lalit M Pandey
- Centre for the Environment, Indian Institute of Technology Guwahati, Guwahati, Assam 781039, India; Bio-interface & Environmental Engineering Lab Department of Biosciences and Bioengineering, Indian Institute of Technology Guwahati, Guwahati, Assam 781039, India.
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Andrade MA, Barbosa CH, Cerqueira MA, Azevedo AG, Barros C, Machado AV, Coelho A, Furtado R, Correia CB, Saraiva M, Vilarinho F, Silva AS, Ramos F. PLA films loaded with green tea and rosemary polyphenolic extracts as an active packaging for almond and beef. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Optimization, Kinetic and Phenomenological Modeling of Ultrasound-Assisted Extraction Process of Bioactive Compounds from Raspberries (Rubus idaeus L.). FOOD ANAL METHOD 2023. [DOI: 10.1007/s12161-023-02462-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/10/2023]
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Kim JH, Kim JH, Eun JB. Optimization of spray drying process of Japanese apricot (Prunus mume Sieb. et Zucc.) juice powder using nondigestible maltodextrin by response surface methodology (RSM). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:868-878. [PMID: 36908361 PMCID: PMC9998765 DOI: 10.1007/s13197-020-04917-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/10/2020] [Accepted: 11/18/2020] [Indexed: 10/22/2022]
Abstract
The optimal spray-drying conditions for manufacturing Japanese apricot (Prunus mume Sieb. et Zucc.) juice powder (JAJP) using response surface methodology (RSM) were investigated. The optimization was performed using two independent factors, which are inlet air temperature (130-180 °C) and different concentrations of nondigestible maltodextrin (NMD) as a carrier agent (10-30%). Responses such as drying yield, moisture content, water solubility index (WSI), bulk density, color, pH, and antioxidant activities of JAJP were investigated. Moisture content, vitamin C content, color, antioxidant activity, pH and bulk density were greatly influenced by inlet air temperature, but dry yield and WSI were only significantly affected by NMD concentration. The optimum spray drying conditions were determined as 14.7% NMD concentration and 154.5 °C inlet air temperature, respectively. At these optimum conditions, a drying yield of 55.73%, 4.84% moisture content, 90.98% WSI, 0.59 g/mL of bulk density, and 169.87 mg/g vitamin C content in JAJP were measured. Therefore, JAJP with the desirable physicochemical properties could be produced.
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Affiliation(s)
- Ju-Hui Kim
- Department of Food Science and Technology, Graduate School of Chonnam National University, Gwangju, South Korea
| | - Jang H. Kim
- School of Family and Consumer Sciences, College of Agricultural and Life Sciences, University of Idaho, Moscow, Idaho 83843 United States of America
| | - Jong-Bang Eun
- Department of Food Science and Technology, Graduate School of Chonnam National University, Gwangju, South Korea
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Green Extraction Techniques for the Determination of Active Ingredients in Tea: Current State, Challenges, and Future Perspectives. SEPARATIONS 2023. [DOI: 10.3390/separations10020121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023] Open
Abstract
In recent years, the scientific community has turned its attention to the further study and application of green chemistry as well as to sustainable development in reducing the consumption of raw materials, solvents, and energy. The application of green chemistry aims to ensure the protection of the environment and to also, consequently, improve the quality of human life. It offers several benefits, both socially and economically. In the last few decades, new alternative non-conventional green extraction methodologies have been developed for the purposes of the extraction of active ingredient compounds from various raw products. The main objective of this literature review is to present the current knowledge and future perspectives regarding the green extraction of tea species in respect of the isolation of safe active biomolecules, which can be used as commercially available products—both as dietary supplements and pharmaceutical formulations. More specifically, in this literature review, the intention is to investigate several different extraction techniques, such as ultrasonic-assisted extraction, ultrasonic-assisted extraction with DESs, the microwave assisted-extraction method, and the reflux method. These are presented in respect of their role in the isolation of bioactive molecules regarding different tea species. Furthermore, following the literature review conducted in this study, the commonly used green extraction methods were found to be the ultrasound-assisted method and the microwave-assisted method. In addition to these, the use of a green solvent, in regard to its role in the maximum extraction yield of active ingredients in various species of tea, was emphasized. Catechins, alkaloids (such as caffeine), gallic acid, and flavonoids were the main extracted bioactive molecules that were isolated from the several tea species. From this literature review, it can be demonstrated that green tea has been widely studied at a rate of 52% in respect of the included research studies, followed by black tea at 26%, as well as white tea and oolong tea at 11% each. Regarding the determination of the bioactive molecules, the most utilized analytical method was found in the combination of high-performance liquid chromatography (HPLC) with a photodiode array detector (PDA) and mass spectrophotometry (MS) at a usage rate of about 80%. This method was followed by the utilization of UPLC and GC at 12% and 8%, respectively. In the future, it will be necessary to study the combination of green extraction techniques with other industry strategies, such as an encapsulation at the micro and nano scale, for the purposes of preparing stable final products with antioxidant properties where, finally, they can be safely consumed by humans.
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Lukhmana N, Kong F, Singh RK. Micronization enhanced extractability of polyphenols and anthocyanins in tart cherry puree. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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13
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Effects of dynamic extraction conditions on the chemical composition and sensory quality traits of green tea. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Wei B, Wu Y, Liu F, Su M, Liang H. One-pot simultaneous extraction and enzymatic hydrolysis to prepare glycyrrhetinic acid via ionic liquid-based two-phase systems. Sep Purif Technol 2022. [DOI: 10.1016/j.seppur.2022.122763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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Zhou F, Gu Z, Zeng Z, Tang X, Li C, Fang Z, Hu B, Chen H, Wang C, Chen S, Wu H, Wu W, Liu Y. Preparation, characterization and application of Konjac glucomannan/pullulan/microcrystalline cellulose/tea polyphenol active blend film. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101898] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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16
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Zhang Y, Zhang M, Guo X, Bai X, Zhang J, Huo R, Zhang Y. Improving the adsorption characteristics and antioxidant activity of oat bran by superfine grinding. Food Sci Nutr 2022; 11:216-227. [PMID: 36655077 PMCID: PMC9834878 DOI: 10.1002/fsn3.3054] [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: 09/28/2021] [Revised: 08/20/2022] [Accepted: 08/23/2022] [Indexed: 02/01/2023] Open
Abstract
Oat bran (OB) is a by-product of oat, which is rich in β-glucan. As a new food processing technology, ultrafine powder can improve the surface properties of samples. OB with different grinding times was prepared, and its functional components, physical properties, adsorption properties, and antioxidant properties were evaluated. Results showed that with increased grinding times, the average particle size of OB decreased significantly (p < .05). And the water-holding capacity, swelling capacity, and water solubility index of OB increased significantly (p < .05), whereas the animal and vegetable oil-holding capacities decreased. Oat bran could adsorb cholic acid and glucose, which was related to the time of superfine grinding. In addition, the antioxidant capacity of OB was improved after superfine grinding. Related analysis shows that there was significant positive relationship between β-glucan, polyphenols and soluble dietary fibers and antioxidant indicators (p < .05). The Fourier transform infrared (FTIR) results showed that the FTIR spectra of OB powder with different crushing times were similar. On the basis of the above analyses, it is suggested that OB prepared by superfine grinding for 5 min had good physical and chemical properties and antioxidant properties and is widely used in food.
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Affiliation(s)
- Yakun Zhang
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotP.R. China
| | - Meili Zhang
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotP.R. China
| | - Xinyue Guo
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotP.R. China
| | - Xue Bai
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotP.R. China
| | - Jing Zhang
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotP.R. China
| | - Rui Huo
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotP.R. China
| | - YuanYuan Zhang
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotP.R. China
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Yiğit R, Çoklar H, Akbulut M. Some physicochemical and phytochemical properties of Syringa vulgaris L. flower tea: influence of flower drying technique, brewing method and brewing time. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01511-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Manipulation of the Phenolic Quality of Assam Green Tea through Thermal Regulation and Utilization of Microwave and Ultrasonic Extraction Techniques. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8040338] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
The aim of this study was to investigate the catechin levels and antioxidant activities as manipulated by roasting temperature and roasting time of green tea. Roasting temperature and time varied between 100–300 °C and 60–240 s in green tea production. The main interactions measured were effects on the antioxidant activities, total phenolic content, DPPH, ABTS, FRAP and catechin content (catechin (C), epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin gallate (ECG) and epicatechin (EC)). Optimum roasting conditions were determined as 270 °C for 240 s, since this enabled high catechin contents, antioxidant activities and production yield. The extraction methods for green tea including traditional extraction (TDE), microwave-assisted extraction (MAE) and ultrasonic-assisted extraction (UAE) using 60% ethanol as solvent were investigated to evaluate the highest bioactive compound and yield of extraction. MAE was found to be more efficient in green tea extraction compared to UAE and TDE. The extracts showed significant cytotoxic potential against the Huh-7 cell line, in concentrations ranging from 31.25 to 1000 µg/mL. The results are useful in understanding the relationship between thermal treatment and extraction conditions on the chemical and nutritional properties of tea catechins, making it possible to select the production and extraction conditions that maximize the levels of beneficial tea ingredients.
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Campos L, Seixas L, Dias S, Peres AM, Veloso ACA, Henriques M. Effect of Extraction Method on the Bioactive Composition, Antimicrobial Activity and Phytotoxicity of Pomegranate By-Products. Foods 2022; 11:foods11070992. [PMID: 35407079 PMCID: PMC8997943 DOI: 10.3390/foods11070992] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 03/25/2022] [Accepted: 03/26/2022] [Indexed: 12/13/2022] Open
Abstract
Pomegranate by-products can be an asset to the food industry due to the richness in bioactive and antimicrobial compounds. This work studied the influence of conventional solvent and sonication-assisted extraction methods on the bioactive profile, antimicrobial properties, and phytotoxicity effect of the peels and seeds extracts from Acco, Big Full, and Wonderful pomegranate cultivars. The bioactive composition of the extracts was evaluated for the content of total phenolics, total flavonoids, and antioxidant activity (expressed as the half-maximal inhibitory concentration—IC50) by spectrophotometric methods, while the tannins were determined by titration and the anthocyanins were estimated by the pH-differential method. For the evaluation of the antimicrobial activity, the disk diffusion method of Kirby-Bauer was adapted through inhibition halos against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus cereus, and Yarrowia lipolytica. The extracts’ phytotoxicity was evaluated in vitro on garden-cress seeds. Extracts from conventional extraction were richer in total phenolics, expressed as gallic acid equivalents (0.16–0.73 mg GAE/mg extract), while those from sonication-assisted extraction had higher contents of total flavonoids, expressed as catechin equivalents (0.019–0.068 mg CATE/mg extract); anthocyanins, expressed as cyanidin-3-glucoside (0.06–0.60 µg C3G/mg, dry basis); and antioxidant activity (IC50, 0.01–0.20 mg/mL). All extracts were more effective against Gram-positive bacteria and yeasts than Gram-negative bacteria. In general, the sonication-assisted extracts led to higher inhibition halos (8.7 to 11.4 mm). All extracts presented phytotoxicity against garden-cress seeds in the tested concentrations. Only the lowest concentration (0.003 mg/mL) enabled the germination of seeds and root growth, and the sonication-assisted extracts showed the highest Munoo-Liisa vitality index (51.3%). Overall, sonication-assisted extraction obtained extracts with greater bioactive and antimicrobial potential and less phytotoxicity.
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Affiliation(s)
- Lara Campos
- Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal; (S.D.); (M.H.)
- CERNAS, Research Centre for Natural Resources, Environment and Society, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
- Correspondence:
| | - Luana Seixas
- Polytechnic Institute of Coimbra, ISEC, DEQB, Rua Pedro Nunes—Quinta da Nora, 3030-199 Coimbra, Portugal; (L.S.); (A.C.A.V.)
| | - Susana Dias
- Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal; (S.D.); (M.H.)
- CERNAS, Research Centre for Natural Resources, Environment and Society, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
| | - António M. Peres
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal;
| | - Ana C. A. Veloso
- Polytechnic Institute of Coimbra, ISEC, DEQB, Rua Pedro Nunes—Quinta da Nora, 3030-199 Coimbra, Portugal; (L.S.); (A.C.A.V.)
- CEB—Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4715-057 Braga, Portugal
- LABBELS—Associate Laboratory, Braga/Guimarães, Portugal
| | - Marta Henriques
- Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal; (S.D.); (M.H.)
- CERNAS, Research Centre for Natural Resources, Environment and Society, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
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20
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Moerdijk-Poortvliet TCW, de Jong DLC, Fremouw R, de Reu S, de Winter JM, Timmermans K, Mol G, Reuter N, Derksen GCH. Extraction and analysis of free amino acids and 5'-nucleotides, the key contributors to the umami taste of seaweed. Food Chem 2022; 370:131352. [PMID: 34788963 DOI: 10.1016/j.foodchem.2021.131352] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 09/13/2021] [Accepted: 10/04/2021] [Indexed: 11/29/2022]
Abstract
Assessing the umami taste of seaweed on a chemical level can inform the use and selection of seaweed in European cuisine. Accordingly, we developed a method for the simultaneous extraction, separate clean-up and analysis of 21 free amino acids and 10 free nucleotides by reversed phase and mixed-mode HPLC respectively. Of multiple mouth emulating solvents, extracting in Milli-Q at 35 °C was found most suitable. This method showed good linearity (R2 > 0.9996), resolution (Rs ≥ 1.5) and picomole detection limits, and was successfully applied to determine the Equivalent Umami Concentration (EUC) and Taste Activity Values (TAV) of seven Dutch seaweed species. Phaeophyceae showed the highest EUC, followed by Chlorophyceae and Rhodophyceae (≈ 9.5, 3.7 and 1.1 g/100 g respectively). Glutamic acid always exceeded the TAV, while other umami compounds were species specific. Our method can accurately predict umami intensity and therefore contributes towards species selection for the European palette.
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Affiliation(s)
- Tanja C W Moerdijk-Poortvliet
- HZ University of Applied Sciences, Chemistry Department, Research Group Marine Biobased Specialties, P.O. Box 364, 4380 AJ Vlissingen, the Netherlands.
| | - Dylan L C de Jong
- HZ University of Applied Sciences, Chemistry Department, Research Group Marine Biobased Specialties, P.O. Box 364, 4380 AJ Vlissingen, the Netherlands
| | - Roy Fremouw
- HZ University of Applied Sciences, Chemistry Department, Research Group Marine Biobased Specialties, P.O. Box 364, 4380 AJ Vlissingen, the Netherlands
| | - Sandra de Reu
- HZ University of Applied Sciences, Chemistry Department, Research Group Marine Biobased Specialties, P.O. Box 364, 4380 AJ Vlissingen, the Netherlands
| | - Jose M de Winter
- HZ University of Applied Sciences, Chemistry Department, Research Group Marine Biobased Specialties, P.O. Box 364, 4380 AJ Vlissingen, the Netherlands
| | - Klaas Timmermans
- NIOZ Royal Netherlands Institute for Sea Research, Department Estuarine and Delta Systems, P.O. Box 140, 4400 AC Yerseke, the Netherlands
| | - Geert Mol
- HZ University of Applied Sciences, Chemistry Department, Research Group Marine Biobased Specialties, P.O. Box 364, 4380 AJ Vlissingen, the Netherlands
| | - Norbert Reuter
- Agilent Technologies, P.O. Box 8033, 4330 EA Middelburg, the Netherlands
| | - Goverdina C H Derksen
- HZ University of Applied Sciences, Chemistry Department, Research Group Marine Biobased Specialties, P.O. Box 364, 4380 AJ Vlissingen, the Netherlands; NIOZ Royal Netherlands Institute for Sea Research, Department Estuarine and Delta Systems, P.O. Box 140, 4400 AC Yerseke, the Netherlands
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21
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Impact of time and temperature on the physicochemical, microbiological, and nutraceutical properties of laver kombucha (Porphyra dentata) during fermentation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112643] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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22
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Cao Y, Mei S, Huang C, Chen P. Estimates of Catechins Content in Green Tea: A Review Based on Meta-analysis. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2009509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Yanyan Cao
- Tea Research Institute, Zhejiang University, Hangzhou, Zhejiang, China
| | - Sifan Mei
- Tea Research Institute, Zhejiang University, Hangzhou, Zhejiang, China
| | - Chuangsheng Huang
- Tea Research Institute, Zhejiang University, Hangzhou, Zhejiang, China
| | - Ping Chen
- Tea Research Institute, Zhejiang University, Hangzhou, Zhejiang, China
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23
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Montenegro-Landívar MF, Tapia-Quirós P, Vecino X, Reig M, Valderrama C, Granados M, Cortina JL, Saurina J. Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity. Antioxidants (Basel) 2021; 10:antiox10111800. [PMID: 34829670 PMCID: PMC8614849 DOI: 10.3390/antiox10111800] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/06/2021] [Accepted: 11/08/2021] [Indexed: 11/16/2022] Open
Abstract
Phenolic compounds recovery by mechanical stirring extraction (MSE) was studied from orange and spinach wastes using water as a solvent. The statistical analysis showed that the highest total polyphenol content (TPC) yield was obtained using 15 min, 70 °C, 1:100 (w/v) solid/solvent ratio and pH 4 for orange; and 5 min, 50 °C, 1:50 (w/v) solid/solvent ratio and pH 6 for spinach. Under these conditions, the TPC was 1 mg gallic acid equivalent (GAE) g-1 fresh weight (fw) and 0.8 mg GAE g-1 fw for orange and spinach, respectively. MSE substantially increased the phenolic compounds yields (1-fold for orange and 2-fold for spinach) compared with ultrasound-assisted extraction. Furthermore, the antioxidant activity of orange and spinach extracts was evaluated using DPPH, FRAP and ABTS. The obtained results pointed out that the evaluated orange and spinach residues provided extracts with antioxidant activity (2.27 mg TE g-1 and 0.04 mg TE g-1, respectively).
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Affiliation(s)
- María Fernanda Montenegro-Landívar
- Chemical Engineering Department, East Barcelona Engineering School (EEBE), Campus Diagonal-Besòs, Polytechnical University of Catalonia (UPC)-BarcelonaTECH, C/ Eduard Maristany 10-14, 08930 Barcelona, Spain; mafernandy-@hotmail.com (M.F.M.-L.); (P.T.-Q.); (X.V.); (M.R.); (C.V.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, 08930 Barcelona, Spain
| | - Paulina Tapia-Quirós
- Chemical Engineering Department, East Barcelona Engineering School (EEBE), Campus Diagonal-Besòs, Polytechnical University of Catalonia (UPC)-BarcelonaTECH, C/ Eduard Maristany 10-14, 08930 Barcelona, Spain; mafernandy-@hotmail.com (M.F.M.-L.); (P.T.-Q.); (X.V.); (M.R.); (C.V.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, 08930 Barcelona, Spain
| | - Xanel Vecino
- Chemical Engineering Department, East Barcelona Engineering School (EEBE), Campus Diagonal-Besòs, Polytechnical University of Catalonia (UPC)-BarcelonaTECH, C/ Eduard Maristany 10-14, 08930 Barcelona, Spain; mafernandy-@hotmail.com (M.F.M.-L.); (P.T.-Q.); (X.V.); (M.R.); (C.V.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, 08930 Barcelona, Spain
- Chemical Engineering Department, School of Industrial Engineering-CINTECX, Campus As Lagoas-Marcosende, University of Vigo, 36310 Vigo, Spain
| | - Mònica Reig
- Chemical Engineering Department, East Barcelona Engineering School (EEBE), Campus Diagonal-Besòs, Polytechnical University of Catalonia (UPC)-BarcelonaTECH, C/ Eduard Maristany 10-14, 08930 Barcelona, Spain; mafernandy-@hotmail.com (M.F.M.-L.); (P.T.-Q.); (X.V.); (M.R.); (C.V.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, 08930 Barcelona, Spain
| | - César Valderrama
- Chemical Engineering Department, East Barcelona Engineering School (EEBE), Campus Diagonal-Besòs, Polytechnical University of Catalonia (UPC)-BarcelonaTECH, C/ Eduard Maristany 10-14, 08930 Barcelona, Spain; mafernandy-@hotmail.com (M.F.M.-L.); (P.T.-Q.); (X.V.); (M.R.); (C.V.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, 08930 Barcelona, Spain
| | - Mercè Granados
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Diagonal 645, 08028 Barcelona, Spain;
| | - José Luis Cortina
- Chemical Engineering Department, East Barcelona Engineering School (EEBE), Campus Diagonal-Besòs, Polytechnical University of Catalonia (UPC)-BarcelonaTECH, C/ Eduard Maristany 10-14, 08930 Barcelona, Spain; mafernandy-@hotmail.com (M.F.M.-L.); (P.T.-Q.); (X.V.); (M.R.); (C.V.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, 08930 Barcelona, Spain
- CETAQUA, Carretera d’Esplugues, 75, 08940 Cornellà de Llobregat, Spain
| | - Javier Saurina
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Diagonal 645, 08028 Barcelona, Spain;
- Correspondence:
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24
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Kim JH, Kim JH, Eun JB. Optimization of spray drying process parameters for production of Japanese apricot ( Prunus mume Sieb. et Zucc.) juice powder. Food Sci Biotechnol 2021; 30:1075-1086. [PMID: 34471561 PMCID: PMC8364618 DOI: 10.1007/s10068-021-00950-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 07/07/2021] [Accepted: 07/14/2021] [Indexed: 10/20/2022] Open
Abstract
Optimization of spray drying conditions namely inlet air temperature (IAT) and maltodextrin (MD) concentration was utilized by response surface methodology for Japanese apricot (Prunus mume Sieb. et Zucc.) juice powder (JAJP) manufacture. Drying yield, moisture content, water solubility index (WSI), bulk density, color, pH, total phenol content (TPC), total flavonoid content (TFC), vitamin C content, and DPPH radical-scavenging activity of juice powder were measured. Moisture content, vitamin C content, color, DPPH radical-scavenging activity, pH, and bulk density were greatly influenced by IAT, but drying yield, WSI, TPC, and TFC were only significantly affected by MD concentration. The spray drying condition was optimum at 10% MD concentration and 165.8 °C IAT. The properties of juice powder were 37.50% drying yield, 4.81% moisture content, 134.25 mg/g vitamin C content, 27.52% DPPH radical-scavenging activity, 2.78 pH, 89.15% WSI, 232.856 μg GAE/100 g TPC, 404.66 μg CE/100 g TFC, and 0.49 bulk density. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s10068-021-00950-8.
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Affiliation(s)
- Ju-Hui Kim
- Department of Food Science and Technology, Graduate School of Chonnam National University, 77 Yongbong-ro Buk-gu, Gwangju, 61186 South Korea
| | - Jang H. Kim
- School of Family and Consumer Sciences, College of Agricultural and Life Sciences, University of Idaho, Moscow, ID 83843 USA
| | - Jong-Bang Eun
- Department of Food Science and Technology, Graduate School of Chonnam National University, 77 Yongbong-ro Buk-gu, Gwangju, 61186 South Korea
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25
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Aung T, Kim SJ, Eun JB. A hybrid RSM-ANN-GA approach on optimisation of extraction conditions for bioactive component-rich laver (Porphyra dentata) extract. Food Chem 2021; 366:130689. [PMID: 34343950 DOI: 10.1016/j.foodchem.2021.130689] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 07/15/2021] [Accepted: 07/21/2021] [Indexed: 12/16/2022]
Abstract
This research established the optimal conditions for infusion extraction (IE) and ultrasound-assisted extraction (UAE) of bioactive components from laver (Porphyra dentata) using response surface methodology (RSM) and artificial neural network coupled with genetic algorithm (RSM-ANN-GA). The variables, temperatures (60, 80, and 100 ℃) and times (10, 15, and 20 min) were designed to optimise total phenolic, total flavonoid, total amino acid, a* value, and R-phycoerythrin content of laver extract. The optimised condition for IE and UAE was achieved at 60 ℃ for 18.08 min and 80.66℃ for 14.76 min in RSM while showing 60 ℃ for 19 min and 80℃ for 15 min in the RSM-ANN-GA mode, respectively. Results revealed that RSM-ANN-GA provided better predictability and greater accuracy than the RSM model and laver extract from UAE gave the higher values of responses compared to those from IE. These findings highlight the high-efficient extraction method along with better statistical approach.
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Affiliation(s)
- Thinzar Aung
- Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, Gwangju 61186, Republic of Korea.
| | - Seon-Jae Kim
- Department of Marine Bio Food Science, Chonnam National University, Yeosu 59626, Republic of Korea.
| | - Jong-Bang Eun
- Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, Gwangju 61186, Republic of Korea.
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26
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Nicolau‐Lapeña I, Bobo G, Abadias M, Viñas I, Aguiló‐Aguayo I. Combination of sonication with anti‐browning treatments as a strategy to increase the shelf life of fresh‐cut potatoe (cv. Monalisa). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15552] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Iolanda Nicolau‐Lapeña
- Food Technology Department University of LleidaPostharvestAGROTECNIO‐CERCA Center Lleida Catalonia Spain
| | - Gloria Bobo
- IRTAPostharvestParc Científic i Tecnològic Agroalimentari de Lleida Lleida Catalonia Spain
| | - Maribel Abadias
- IRTAPostharvestParc Científic i Tecnològic Agroalimentari de Lleida Lleida Catalonia Spain
| | - Inmaculada Viñas
- Food Technology Department University of LleidaPostharvestAGROTECNIO‐CERCA Center Lleida Catalonia Spain
| | - Ingrid Aguiló‐Aguayo
- IRTAPostharvestParc Científic i Tecnològic Agroalimentari de Lleida Lleida Catalonia Spain
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Hong SJ, Das PR, Eun JB. Effects of superfine grinding using ball-milling on the physical properties, chemical composition, and antioxidant properties of Quercus salicina (Blume) leaf powders. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3123-3131. [PMID: 33179269 DOI: 10.1002/jsfa.10941] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/15/2019] [Revised: 05/19/2020] [Accepted: 11/11/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Quercus salicina (Blume) leaves are traditionally used as folk medicine in some Asian countries. The aim of this study was to evaluate the effects of ball milling for different periods (0, 6, 12, 18, and 24 h) on the physicochemical properties of superfine Quercus salicina (Blume) leaf (QSL) powders. RESULTS The particle sizes, water-holding capacity, angle of repose, and redness of the superfine QSL powder decreased with increasing ball-milling times, whereas the water solubility index, bulk density, tapped density, brightness, and yellowness were found to increase. Significantly higher (P > 0.05) total phenolic and flavonoid contents, and antioxidant activities, were observed for the superfine QSL powders obtained after 24 h ball-milling time. A total of 12 phenolic compounds in free and cell-wall-bound forms were quantified in the superfine QSL powder. Free phenolics such as protocatechuic acid, caffeic acid, rutin, and p-coumaric acid were increased and all cell-wall-bound phenolics were decreased with increasing ball-milling times. The antioxidant activity of the free phenolics increased with increasing ball-milling times, and the cell-wall-bound forms decreased. CONCLUSION Superfine grinding by ball milling for 24 h can thus be used to produce superfine QSL powder with higher free phenolic metabolite content and antioxidant activity, and improved water solubility index, color, bulk, and tapped densities. This study will be useful for the food / nutraceutical / pharmaceutical industries in the manufacturing of active food ingredients or value-added products using QSL powders. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Seong-Jin Hong
- Department of Food Science and Technology, Graduate School of Chonnam National University, Gwangju, South Korea
| | - Protiva Rani Das
- Department of Food Science and Technology, Graduate School of Chonnam National University, Gwangju, South Korea
- Alson H. Smith Jr. Agricultural Research and Extension Center, School of Plant and Environmental Sciences, Virginia Tech, Winchester, VA, USA
| | - Jong-Bang Eun
- Department of Food Science and Technology, Graduate School of Chonnam National University, Gwangju, South Korea
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28
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Confortin TC, Todero I, Luft L, Schmaltz S, Ferreira DF, Barin JS, Mazutti MA, Zabot GL, Tres MV. Extraction of bioactive compounds from Senecio brasiliensis using emergent technologies. 3 Biotech 2021; 11:284. [PMID: 34094803 DOI: 10.1007/s13205-021-02845-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Accepted: 05/11/2021] [Indexed: 11/25/2022] Open
Abstract
Several plant species synthesize biologically active secondary metabolites. Pyrrolizidine alkaloids are a large group of biotoxins produced by thousands of plant species to protect against the attack of insects and herbivores, but they are highly toxic for humans and animals. In this study, extracts from the aerial part of Senecio brasiliensis were obtained using different technologies: ultrasound-assisted extraction (UAE), pressurized liquid extraction (PLE), and microwave hydrodiffusion and gravity (MHG). The study aimed to evaluate the effectiveness of these technologies for the extraction of chemical compounds found in this plant, focusing on two pyrrolizidine alkaloids: integerrimine and senecionine. Influential parameters on yield and chemical composition were also evaluated: for UAE and MHG, temperature and pressure; for PLE, temperature, and percentage of ethanol. All the extraction techniques were efficient for the extraction of integerrimine and senecionine. The UAE and PLE stood out for the higher yields and number of compounds. The PLE presented a maximum yield of 18.63% for the matrix leaf and the UAE a maximum yield of 11.82% for the same matrix. These two techniques also stood out in terms of the number of compounds, once 36 different compounds were found via PLE and 17 via UAE. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13205-021-02845-1.
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Affiliation(s)
- Tássia C Confortin
- Department of Agricultural Engineering, Federal University of Santa Maria, 1000, Roraima av., Santa Maria, 97105-900 Brazil
- Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria, 1040 Sete de Setembro st., Center DC, Cachoeira do Sul, RS 96508-010 Brazil
| | - Izelmar Todero
- Department of Agricultural Engineering, Federal University of Santa Maria, 1000, Roraima av., Santa Maria, 97105-900 Brazil
| | - Luciana Luft
- Department of Chemical Engineering, Federal University of Santa Maria, 1000, Roraima av., Santa Maria, 97105-900 Brazil
| | - Silvana Schmaltz
- Department of Chemical Engineering, Federal University of Santa Maria, 1000, Roraima av., Santa Maria, 97105-900 Brazil
| | - Daniele F Ferreira
- Department of Food Science and Technology, Federal University of Santa Maria, 1000, Roraima av., Santa Maria, 97105-900 Brazil
| | - Juliano S Barin
- Department of Food Science and Technology, Federal University of Santa Maria, 1000, Roraima av., Santa Maria, 97105-900 Brazil
| | - Marcio A Mazutti
- Department of Agricultural Engineering, Federal University of Santa Maria, 1000, Roraima av., Santa Maria, 97105-900 Brazil
| | - Giovani L Zabot
- Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria, 1040 Sete de Setembro st., Center DC, Cachoeira do Sul, RS 96508-010 Brazil
| | - Marcus V Tres
- Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria, 1040 Sete de Setembro st., Center DC, Cachoeira do Sul, RS 96508-010 Brazil
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da Costa BRB, El Haddad LP, Freitas BT, Marinho PA, De Martinis BS. Pre-workout supplements marketed in Brazil: Caffeine quantification and caffeine daily intake assessment. Drug Test Anal 2021; 14:567-577. [PMID: 33835708 DOI: 10.1002/dta.3043] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 04/04/2021] [Accepted: 04/07/2021] [Indexed: 12/19/2022]
Abstract
The stimulating and performance-enhancing properties of caffeine are often explored in one the most consumed types of supplements: the pre-workout supplements (PWS). However, despite the popularity of PWS, previous studies have reported incompatibilities between what is described in their labels and their actual caffeine content. This study aimed to develop, to optimize, and to validate a gas-chromatography coupled to nitrogen-phosphorus detector (GC-NPD) method to quantify caffeine in PWS and to analyze commercial PWS marketed in Brazil to estimate the caffeine daily intake. For this purpose, three different extraction procedures were evaluated: agitation in vortex, shaker, and sonication. Sonication yielded the best extraction results. Next, the parameters' temperature and time were optimized by using central composite rotatable design (CCRD) and response surface methodology, which revealed the optimal values of 70°C and 10 min. The method was validated and applied to quantify caffeine in 52 PWS. From the 36 PWS labels that specified the caffeine amount, seven (19%) presented more than 120% of the declared quantity, whereas 15 (42%) contained less than 80% of the labeled caffeine. Additionally, six products presented undeclared caffeine. Considering the label stated doses, five supplements exceeded the safe caffeine daily intake (400 mg). On the basis of these findings, supplement quality control remains an issue that deserves more attention from consumers, manufacturers, and regulatory agencies. Finally, we suggest that PWS consumers be careful of the habit of ingesting caffeine through other sources and avoid ingesting two or more different PWS products in the same day.
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Affiliation(s)
| | - Lohanna Pereira El Haddad
- Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto, Universidade de São Paulo, Ribeirão Preto, Brazil
| | - Bruno Toledo Freitas
- Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto, Universidade de São Paulo, Ribeirão Preto, Brazil
| | - Pablo Alves Marinho
- Instituto de Criminalística da Polícia Civil do Estado de Minas Gerais, Belo Horizonte, Brazil
| | - Bruno Spinosa De Martinis
- Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto, Universidade de São Paulo, Ribeirão Preto, Brazil
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Aung T, Eun JB. Production and characterization of a novel beverage from laver (Porphyra dentata) through fermentation with kombucha consortium. Food Chem 2021; 350:129274. [PMID: 33610849 DOI: 10.1016/j.foodchem.2021.129274] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 01/31/2021] [Accepted: 01/31/2021] [Indexed: 12/01/2022]
Abstract
A novel functional kombucha using laver was developed by fermentation for 14 d at 25 °C through kombucha consortia of yeast and bacteria. The physicochemical characteristics, antioxidant effects, and nutraceutical properties of laver kombucha from infusion extracts (K-IE) and ultrasound-assisted extracts (K-UAE) were compared with those of black tea (K-BT) and green tea kombucha (K-GT). Tea kombucha showed higher amounts of total phenols and flavonoid content, and ferric reducing antioxidant power (FRAP) while K-UAE exhibited the highest content of organic acid, especially, α- ketoglutaric acid (224.97 mg/100 mL), and acetic acid (564.15 mg/100 mL) with highest titratable acidity, lower pH value and enhanced DPPH scavenging ability. Hence, laver has significant potential to be used as a substrate for developing new fermented beverages through ultrasound-assisted extraction.
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Affiliation(s)
- Thinzar Aung
- Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, Republic of Korea
| | - Jong-Bang Eun
- Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, Republic of Korea.
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31
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Pattnaik M, Pandey P, Martin GJO, Mishra HN, Ashokkumar M. Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and their Applications in Functional Food Development. Foods 2021; 10:279. [PMID: 33573135 PMCID: PMC7911848 DOI: 10.3390/foods10020279] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2020] [Revised: 01/20/2021] [Accepted: 01/22/2021] [Indexed: 02/07/2023] Open
Abstract
The by-products generated from the processing of fruits and vegetables (F&V) largely are underutilized and discarded as organic waste. These organic wastes that include seeds, pulp, skin, rinds, etc., are potential sources of bioactive compounds that have health imparting benefits. The recovery of bioactive compounds from agro-waste by recycling them to generate functional food products is of increasing interest. However, the sensitivity of these compounds to external factors restricts their utility and bioavailability. In this regard, the current review analyses various emerging technologies for the extraction of bioactives from organic wastes. The review mainly aims to discuss the basic principle of extraction for extraction techniques viz. supercritical fluid extraction, subcritical water extraction, ultrasonic-assisted extraction, microwave-assisted extraction, and pulsed electric field extraction. It provides insights into the strengths of microencapsulation techniques adopted for protecting sensitive compounds. Additionally, it outlines the possible functional food products that could be developed by utilizing components of agricultural by-products. The valorization of wastes can be an effective driver for accomplishing food security goals.
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Affiliation(s)
- Monalisha Pattnaik
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India; (M.P.); (P.P.); (H.N.M.)
| | - Pooja Pandey
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India; (M.P.); (P.P.); (H.N.M.)
- School of Chemistry, The University of Melbourne, Parkville, VIC 3010, Australia
- Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia;
| | - Gregory J. O. Martin
- Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia;
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India; (M.P.); (P.P.); (H.N.M.)
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32
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Xiao C, Li H, Zhao Y, Zhang X, Wang X. Green synthesis of iron nanoparticle by tea extract (polyphenols) and its selective removal of cationic dyes. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2020; 275:111262. [PMID: 32858272 DOI: 10.1016/j.jenvman.2020.111262] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 08/01/2020] [Accepted: 08/17/2020] [Indexed: 05/15/2023]
Abstract
The traditional synthesis of iron nanoparticles has the problems of high cost and secondary pollution. There is an urgent need for an economic, effective and environment-friendly method to solve this key issue. Here, the iron nanoparticles were prepared by a novel biosynthesis based on extracted tea polyphenols. Five kinds of tea were tested by microwave method, and the optimum extraction conditions were determined by orthogonal experiment L9 (34). The obtained materials were characterized by XRD, SEM, FTIR, XPS, Zeta potential and UV-Vis. The iron nanoparticle has a regular spherical or ellipsoidal shape with a particle size of about 75-100 nm. It was noted that it shows good selective removal for cationic dyes (malachite green (MG), rhodamine B (RB) and methylene blue (MB)). Kinetic experiment of iron nanoparticle on cationic dyes was in accordance with the pseudo first order kinetic model. Further, the possible removal mechanism was proposed, which mainly involves the process of adsorption and reduction. Mostly, its removal capacity of Malachite green reaches as high as 190.3 mg/g.
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Affiliation(s)
- Changyuan Xiao
- School of Chemistry and Environmental Engineering, Changchun University of Science and Technology, Changchun, 130022, China
| | - Haiyan Li
- School of Life Science and Technology, Changchun University of Science and Technology, Changchun, 130022, China
| | - Yan Zhao
- School of Chemistry and Environmental Engineering, Changchun University of Science and Technology, Changchun, 130022, China.
| | - Xin Zhang
- School of Chemistry and Environmental Engineering, Changchun University of Science and Technology, Changchun, 130022, China
| | - Xiaoyu Wang
- School of Environment Sciences, Northeast Normal University, Changchun, 130117, China
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33
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Das PR, Park MJ, Lee CM, Nam SH, Kim YM, Kim DI, Eun JB. Aqueous green tea infusion extracted by ultra-sonication method, but not by conventional method, facilitates GLUT4 membrane translocation in adipocytes which potently ameliorates high-fat diet-induced obesity. J Food Biochem 2020; 45:e13561. [PMID: 33179282 DOI: 10.1111/jfbc.13561] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 10/18/2020] [Accepted: 10/25/2020] [Indexed: 01/06/2023]
Abstract
Green tea contains bioactive compounds, such as polyphenols, responsible for its health-promoting effects, including antiobesity and antidiabetic effects. We previously reported that ultra-sonication extraction (UE) could efficiently increase the extraction yield of green tea compounds. In the present study, we found that the extract obtained using UE contained higher phenolic and flavonoid contents than that obtained using the conventional method. We therefore considered the extract as a bioactive metabolite-rich functional green tea extract (BMF-GTE), and tested its glucose-lowering effect by generating an adipocyte cell line stably expressing 7myc-GLUT4-GFP. We found that BMF-GTE treatment increased GLUT4 translocation to the plasma membrane. Moreover, BMF-GTE administration attenuated weight gain in mice fed a high-fat diet (HFD). Importantly, HFD-induced glucose tolerance was ameliorated in the mice receiving BMF-GTE. Therefore, we conclude that BMF-GTE worked against obesity and diabetes, at least partially, by enhancing GLUT4 translocation in adipocytes. PRACTICAL APPLICATIONS: As green tea is one of the most consumed beverages worldwide, its health effects have been widely tested. In our previous studies, we found that ultra-sonication extraction (UE) has the potential to increase the aqueous extraction yield of green tea compounds compared to conventional extraction techniques. In this study, we examined the biological effect of bioactive metabolite-rich functional green tea extract (BMF-GTE) obtained using UE; we observed that administering BMF-GTE lowered the body weight and increased insulin sensitivity in mice fed a high-fat diet, potentially by facilitating the membrane translocation of GLUT4 in adipocytes. Therefore, this study suggests that the extract obtained with UE had antiobesity and antidiabetic properties, indicative of a potential application of UE in maximizing the beneficial effects of green tea on human health.
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Affiliation(s)
- Protiva Rani Das
- Department of Food Science and Technology, Graduate School of Chonnam National University, Gwangju, Korea.,Alson H. Smith Jr. Agricultural Research and Extension Center, School of Plant and Environmental Sciences, Virginia Tech, Winchester, VA, USA
| | - Min-Jung Park
- Department of Veterinary Physiology, College of Veterinary Medicine, Chonnam National University, Gwangju, Korea
| | - Chang-Min Lee
- Department of Veterinary Laboratory Medicine, College of Veterinary Medicine, Chonnam National University, Gwangju, Korea
| | - Seung-Hee Nam
- Institute of Agricultural Science and Technology, Chonnam National University, Gwangju, Korea
| | - Young-Min Kim
- Department of Food Science and Technology, Graduate School of Chonnam National University, Gwangju, Korea
| | - Dong-Il Kim
- Department of Veterinary Physiology, College of Veterinary Medicine, Chonnam National University, Gwangju, Korea
| | - Jong-Bang Eun
- Department of Food Science and Technology, Graduate School of Chonnam National University, Gwangju, Korea
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34
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Zhu Y, Zhang J, Chen F, Hu X, Xu D, Cao Y. Epimerisation and hydrolysis of catechins under ultrasonic treatment. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14633] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Yuchen Zhu
- Key Laboratory of Fruits and Vegetables Processing College of Food Science and Nutritional Engineering National Engineering Research Centre for Fruits and Vegetables Processing Ministry of Agriculture China Agricultural University Beijing100083China
| | - Jie Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients School of Food and Chemical Engineering Beijing Technology & Business University Beijing100048China
| | - Fang Chen
- Key Laboratory of Fruits and Vegetables Processing College of Food Science and Nutritional Engineering National Engineering Research Centre for Fruits and Vegetables Processing Ministry of Agriculture China Agricultural University Beijing100083China
| | - Xiaosong Hu
- Key Laboratory of Fruits and Vegetables Processing College of Food Science and Nutritional Engineering National Engineering Research Centre for Fruits and Vegetables Processing Ministry of Agriculture China Agricultural University Beijing100083China
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients School of Food and Chemical Engineering Beijing Technology & Business University Beijing100048China
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients School of Food and Chemical Engineering Beijing Technology & Business University Beijing100048China
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35
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Sanz V, Flórez-Fernández N, Domínguez H, Torres MD. Clean technologies applied to the recovery of bioactive extracts from Camellia sinensis leaves agricultural wastes. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.05.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Das PR, Sherif SM. Application of Exogenous dsRNAs-induced RNAi in Agriculture: Challenges and Triumphs. FRONTIERS IN PLANT SCIENCE 2020; 11:946. [PMID: 32670336 PMCID: PMC7330088 DOI: 10.3389/fpls.2020.00946] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2020] [Accepted: 06/10/2020] [Indexed: 05/05/2023]
Abstract
In recent years, RNA interference (RNAi) machinery has widely been explored by plant biologists for its potential applications in disease management, plant development, and germplasm improvement. RNAi-based technologies have mainly been applied in the form of transgenic plant generation and host-induced-gene-silencing (HIGS). However, the approval of RNAi-based transgenic plants has always been challenging due to the proclaimed concerns surrounding their impacts on human health and the environment. Lately, exogenous applications of double-stranded RNAs (dsRNAs), short interfering RNAs (siRNAs), and hairpin RNAs (hpRNAs) has emerged as another technology that could be regarded as more eco-friendly, sustainable, and publicly acceptable than genetic transformation. Inside the plant cell, dsRNAs can undergo several steps of processing, which not only triggers RNAi machinery but may also involve transitive and systemic silencing, as well as epigenetic modifications. Therefore, along with the considerations of proper exogenous applications of dsRNAs, defining their final destination into plant cells is highly relevant. In this review, we highlighted the significance of several factors that affect dsRNA-induced gene silencing, the fate of exogenous dsRNAs in the plant cell, and the challenges surrounding production technologies, cost-effectiveness, and dsRNAs stability under open-field conditions. This review also provided insights into the potential applications of exogenous dsRNAs in plant protection and crop improvement.
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Affiliation(s)
| | - Sherif M. Sherif
- Alson H. Smith Jr. Agricultural Research and Extension Center, School of Plant and Environmental Sciences, Virginia Polytechnic Institute and State University, Winchester, VA, United States
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37
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Abstract
Tea (Camelia sinensis L.) is one of the main beverages known and consumed all around the world. Quality of tea is not only linked to the raw material but also to the processing steps that influence on the biochemical and sensory characteristics of each type of tea. This overview is focused on the differences in the production and composition of the main types of teas present in the market, highlighting not only their chemical and sensory characteristics, but also the importance of this plant from the food science viewpoint related to its several applications.
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38
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Das PR, Islam MT, Lee SH, Lee MK, Kim JB, Eun JB. UPLC-DAD-QToF/MS analysis of green tea phenolic metabolites in their free, esterified, glycosylated, and cell wall-bound forms by ultra-sonication, agitation, and conventional extraction techniques. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109440] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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39
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Effects of geographic locations and topographical factors on secondary metabolites distribution in green tea at a regional scale. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106979] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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40
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Zhu J, Chen Z, Zhou H, Yu C, Han Z, Shao S, Hu X, Wei X, Wang Y. Effects of extraction methods on physicochemical properties and hypoglycemic activities of polysaccharides from coarse green tea. Glycoconj J 2020; 37:241-250. [DOI: 10.1007/s10719-019-09901-2] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2019] [Revised: 11/21/2019] [Accepted: 11/26/2019] [Indexed: 12/28/2022]
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41
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42
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Bevilacqua A, Campaniello D, Speranza B, Altieri C, Sinigaglia M, Corbo MR. Two Nonthermal Technologies for Food Safety and Quality-Ultrasound and High Pressure Homogenization: Effects on Microorganisms, Advances, and Possibilities: A Review. J Food Prot 2019; 82:2049-2064. [PMID: 31702965 DOI: 10.4315/0362-028x.jfp-19-059] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Some nonthermal technologies have gained special interest as alternative approaches to thermal treatments. High pressure homogenization (HPH) and ultrasound (US) are two of the most promising approaches. They rely upon two different modes of action, although they share some mechanisms or ways of actions (mechanic burden against cells, cavitation and micronization, primary targets being the cell wall and the membrane, temperature and pressure playing important roles for their antimicrobial potential, and their effect on cells can be either positive or negative). HPH is generally used in milk and dairy products to break lipid micelles, whereas US is used for mixing and/or to obtain active compounds of food. HPH and US have been tested on pathogens and spoilers with different effects; thus, the main goal of this article is to describe how US and HPH act on biological systems, with a focus on antimicrobial activity, mode of action, positive effects, and equipment. The article is composed of three main parts: (i) an overview of US and HPH, with a focus on some results covered by other reviews (mode of action toward microorganisms and effect on enzymes) and some new data (positive effect and modulation of metabolism); (ii) a tentative approach for a comparative resistance of microorganisms; and (iii) future perspectives.
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Affiliation(s)
- Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Daniela Campaniello
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Barbara Speranza
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Clelia Altieri
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Milena Sinigaglia
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Maria Rosaria Corbo
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
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43
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Gao T, Shi Y, Xue Y, Yan F, Huang D, Wu Y, Weng Z. Polyphenol extract from superheated steam processed tea waste attenuates the oxidative damage in vivo and in vitro. J Food Biochem 2019; 44:e13096. [PMID: 31693210 DOI: 10.1111/jfbc.13096] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2019] [Revised: 10/04/2019] [Accepted: 10/16/2019] [Indexed: 11/28/2022]
Abstract
In this study, tea polyphenols (TPs) was first extracted from tea waste by superheated steam (SS) pretreated ultrasonic-assisted hydrothermal extraction (UAH). The optimized strategy presented extracts with the extraction yield up to 21.19% with a significantly higher antioxidant ability, compared with the one without SS pretreatment. Further investigation proved that the SS suppressed the polyphenol oxidase activity of the TPs extract. The ability to scavenge the free radicals were compared in mouse liver mitochondria. Mitochondrial swelling, mitochondrial membrane potential (MMP), cardiolipin peroxidation, and respiratory chain complex (RCC) I-V activities were also evaluated as the index of the mitochondrial oxidative damage. The study supports evidence that the TPs extract exhibited significant protection against oxidative damage on mitochondrial. Furthermore, the effect of TPs on antioxidant ability in zebrafish embryo was evaluated. After TPs pretreatment for 1 day, zebrafish embryos showed a significantly higher survival rate as well as heart rate when facing the oxidative stress. PRACTICAL APPLICATIONS: Polyphenols from tea leaves have been viewed as an antioxidant additive in food, mainly due to the ability of scavenging free radicals and reactive oxygen species. The results of this study suggest that the SS pretreatment could be used as an efficient method to extract TPs from the tea waste for the prevention of oxidative damage in the mouse liver mitochondria and zebrafish embryos.
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Affiliation(s)
- Tingfang Gao
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Yuhong Shi
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Ying Xue
- Department of Ophthalmology, Fujian Provincial Hospital, Fuzhou, China
| | - Fen Yan
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Da Huang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Yuanzi Wu
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, China.,Research Institute of Photocatalysis, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Zuquan Weng
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
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44
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Das PR, Kim Y, Hong SJ, Eun JB. Profiling of volatile and non-phenolic metabolites—Amino acids, organic acids, and sugars of green tea extracts obtained by different extraction techniques. Food Chem 2019; 296:69-77. [DOI: 10.1016/j.foodchem.2019.05.194] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Revised: 05/26/2019] [Accepted: 05/28/2019] [Indexed: 11/26/2022]
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45
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Islam MT, Lee BR, Park SH, La VH, Jung WJ, Bae DW, Kim TH. Hormonal regulations in soluble and cell-wall bound phenolic accumulation in two cultivars of Brassica napus contrasting susceptibility to Xanthomonas campestris pv. campestris. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2019; 285:132-140. [PMID: 31203877 DOI: 10.1016/j.plantsci.2019.05.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 05/09/2019] [Accepted: 05/11/2019] [Indexed: 05/21/2023]
Abstract
Xanthomonas campestris pv. campestris (Xcc)- responsive soluble and cell wall-bound hydroxycinnamic acids (HAs) and flavonoids accumulation in relation to hormonal changes in two Brassica napus cultivars contrasting disease susceptibility were interpreted with regard to the disease resistance. At 14-day post inoculation with Xcc, disease resistance in cv. Capitol was distinguished by an accumulation of specific (HAs) and flavonoids particularly in cell-wall bound form, and was characterized by higher endogenous jasmonic acid (JA) resulting in a decrease of JA-based balance with other hormones, as well as enhanced expression of JA signaling that was concurrently based on upregulation of PAP1 (production of anthocyanin pigment 1), MYB transcription factor, and phenylpropanoid biosynthetic genes. Fourier transform infrared spectra confirmed higher amounts of esterified phenolic acids in cv. Capitol. These results indicate that enhanced JA levels and signaling in resistant cultivar was associated with a higher accumulation of HAs and flavonoids, particularly in the cell wall-bound form, and vice versa in the susceptible cultivar (cv. Mosa) with enhanced SA-, ABA-, and CK- levels and signaling. Thus the JA-mediated phenolic metabolites accumulation is an important feature for the management and breeding program to develop disease-resistant B. napus cultivar.
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Affiliation(s)
- Md Tabibul Islam
- Department of Animal Science, Institute of Agricultural Science and Technology, College of Agriculture & Life Sciences, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Bok-Rye Lee
- Department of Animal Science, Institute of Agricultural Science and Technology, College of Agriculture & Life Sciences, Chonnam National University, Gwangju 61186, Republic of Korea; Asian Pear Research Institute, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Sang-Hyun Park
- Department of Animal Science, Institute of Agricultural Science and Technology, College of Agriculture & Life Sciences, Chonnam National University, Gwangju 61186, Republic of Korea; Department of Agricultural Chemistry, Institute of Environmentally Friendly Agriculture (IEFA), College of Agriculture and Life Sciences, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Van Hien La
- Department of Animal Science, Institute of Agricultural Science and Technology, College of Agriculture & Life Sciences, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Woo-Jin Jung
- Department of Agricultural Chemistry, Institute of Environmentally Friendly Agriculture (IEFA), College of Agriculture and Life Sciences, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Dong-Won Bae
- Central Instrument Facility, Gyeongsang National University, Jinju 52828, Republic of Korea
| | - Tae-Hwan Kim
- Department of Animal Science, Institute of Agricultural Science and Technology, College of Agriculture & Life Sciences, Chonnam National University, Gwangju 61186, Republic of Korea.
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46
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Spizzirri U, Carullo G, De Cicco L, Crispini A, Scarpelli F, Restuccia D, Aiello F. Synthesis and characterization of a (+)-catechin and L-(+)-ascorbic acid cocrystal as a new functional ingredient for tea drinks. Heliyon 2019; 5:e02291. [PMID: 31463397 PMCID: PMC6709408 DOI: 10.1016/j.heliyon.2019.e02291] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 06/12/2019] [Accepted: 08/08/2019] [Indexed: 11/30/2022] Open
Abstract
Tea (Camellia Sinensis) is one of the most popular drink, consumed as infusion or bottled ready to drink beverages. Although tea leaves contain many antioxidants compounds, after processing they can drastically decrease, sometimes up to a full degradation, as in the case of catechin, a very healthy flavan-3-ol. In this context, the synthesis of a cocrystal between (+)-catechin and L-(+)-ascorbic acid, was proved to be a useful strategy to make a new ingredient able to ameliorate the antioxidant profile of both infusions and bottled teas. The obtained cocrystal showed a three-fold higher solubility than (+)catechin and its formation was elucidated unambiguously by FT-IR, thermal (DSC) and diffraction (PXRD) analyses. Antioxidant characteristics of the samples were evaluated by colorimetric assays. As expected, infusions showed much better antioxidant features than ready-to-use lemon and peach teas. The same trend was confirmed after the addition of the cocrystal at two concentration levels. In particular, supplementation at concentration of 2 mg mL-1 improved the bottled tea antioxidant values to the level showed by the not-added infusion tea.
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Affiliation(s)
- U.G. Spizzirri
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione, Università della Calabria, Rende (CS), Italy
| | - G. Carullo
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione, Università della Calabria, Rende (CS), Italy
| | - L. De Cicco
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione, Università della Calabria, Rende (CS), Italy
| | - A. Crispini
- Dipartimento di Chimica e Tecnologie Chimiche, Laboratorio MAT_IN LAB, Università della Calabria, Rende (CS), Italy
| | - F. Scarpelli
- Dipartimento di Chimica e Tecnologie Chimiche, Laboratorio MAT_IN LAB, Università della Calabria, Rende (CS), Italy
| | - D. Restuccia
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione, Università della Calabria, Rende (CS), Italy
| | - F. Aiello
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione, Università della Calabria, Rende (CS), Italy
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Ochoa-Velasco C, Ruíz-Espinosa H, Estévez-Sánchez K, Ruiz-López I. A sequential method to estimate equilibrium Point and diffusion coefficients of bioactive compounds during solid–liquid extraction. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.06.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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48
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Ultrasound-assisted extraction of biologically active compounds and their successive concentration by using membrane processes. Chem Eng Res Des 2019. [DOI: 10.1016/j.cherd.2019.05.018] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Ayim I, Ma H, Alenyorege EA, Duan Y. In vitro inhibitory effect of tea extracts on starch digestibility. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13023] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Ishmael Ayim
- School of Food and Biological EngineeringJiangsu University Puerto Rico China
- Faculty of Applied SciencesKumasi Technical University Kumasi Ghana
| | - Haile Ma
- School of Food and Biological EngineeringJiangsu University Puerto Rico China
| | - Evans Adingba Alenyorege
- School of Food and Biological EngineeringJiangsu University Puerto Rico China
- Faculty of AgricultureUniversity for Development Studies Tamale Ghana
| | - Yuqing Duan
- School of Food and Biological EngineeringJiangsu University Puerto Rico China
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50
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Jacobsen C, Sørensen ADM, Holdt SL, Akoh CC, Hermund DB. Source, Extraction, Characterization, and Applications of Novel Antioxidants from Seaweed. Annu Rev Food Sci Technol 2019; 10:541-568. [PMID: 30673506 DOI: 10.1146/annurev-food-032818-121401] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Driven by a general demand for clean labels on food and cosmetic products, these industries are currently searching for efficient natural antioxidants to replace synthetic antioxidants. Seaweed contains several compounds with antioxidative properties (phlorotannins, pigments, tocopherols, and polysaccharides). It is possible to extract these compounds via different extraction techniques, which are discussed in this review. Among the abovementioned compounds, phlorotannins are probably the most important in terms of the antioxidative potential of seaweed extracts. We review how the different antioxidative compounds can be characterized. We discuss the current knowledge of the relationship between phlorotannin's structure and antioxidant properties in in vitro studies as well as in food systems. Concerning food systems, most studies on the antioxidative effect of seaweed extracts have been performed with extracts prepared from Fucus vesiculosus, despite the fact that this species is less available than other species, such as Ascophyllum nodosum, which also has high phlorotannin content.
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Affiliation(s)
- Charlotte Jacobsen
- Research Group for Bioactives-Analysis and Application, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark;
| | - Ann-Dorit M Sørensen
- Research Group for Bioactives-Analysis and Application, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark;
| | - Susan L Holdt
- Research Group for Bioactives-Analysis and Application, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark;
| | - Casimir C Akoh
- Food Science and Technology, University of Georgia, Athens, Georgia 30602, USA
| | - Ditte B Hermund
- Research Group for Bioactives-Analysis and Application, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark;
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