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Chelly M, Chelly S, Ferlazzo A, Neri G, Bouaziz-Ketata H. Lavandula multifida as a novel eco-friendly fluorescent-blue material for mercury ions sensing in seawater at femto-molar concentration. CHEMOSPHERE 2024; 352:141409. [PMID: 38346515 DOI: 10.1016/j.chemosphere.2024.141409] [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: 12/10/2023] [Revised: 01/30/2024] [Accepted: 02/06/2024] [Indexed: 02/19/2024]
Abstract
In this paper, we present a novel fluorescent material based on the herbal tea of Lavandula multifida (Lm). The fluorescence properties of Lm aqueous extract were analyzed under various excitation wavelengths in the range of 290-450 nm. The Lm herbal infusion was found to be highly fluorescent, with an emission maximum at 450 nm under excitation at 390 nm. Consequently, it was exploited to develop a fluorescence method for detecting metal ions. Results obtained upon the addition of Hg2+, Na+, K+, Ca2+, Mg2+, Pb2+, Cd2+, Cu2+, Ni2+, Bi3+, Mn2+, Fe3+ and Co2+ ions showed that the fluorescence intensity of the Lm aqueous extract decreased strongly with the presence of mercury ions. A solid-state fluorescent sensor, based on Lm embedded into a Nafion membrane and deposited on a transparent polyethylene terephthalate (PET) sheet, has also been developed for the effective detection of Hg2+ ions. The Lm-Nafion-PET sensor exhibited good stability, high repeatability, and reproducibility. Furthermore, the Lm-Nafion/PET sensor demonstrated remarkable sensitivity to Hg2+ in sea water, with a limit of detection of 0.25 fM. To our knowledge, this is the first study which reports Lavandula multifida plant for making a novel eco-friendly fluorescent solid-state sensor for the detection of mercury ions at femto-molar concentrations in seawater.
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Affiliation(s)
- Meryam Chelly
- Department of Engineering, University of Messina, C.da Di Dio, I-98166, Messina, Italy; Laboratory of Toxicology-Microbiology Environmental and Health, LR17ES06, Sfax, Tunisia
| | - Sabrine Chelly
- Department of Engineering, University of Messina, C.da Di Dio, I-98166, Messina, Italy; Laboratory of Toxicology-Microbiology Environmental and Health, LR17ES06, Sfax, Tunisia
| | - Angelo Ferlazzo
- Department of Engineering, University of Messina, C.da Di Dio, I-98166, Messina, Italy; Department of Chemical Sciences, University of Catania, Viale A. Doria 6, 95125, Catania, Italy
| | - Giovanni Neri
- Department of Engineering, University of Messina, C.da Di Dio, I-98166, Messina, Italy.
| | - Hanen Bouaziz-Ketata
- Laboratory of Toxicology-Microbiology Environmental and Health, LR17ES06, Sfax, Tunisia.
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Jia HP, Wang XL, Liu ZW, Wu Y, Gao J, Hu Y, Chen Y, Huang C. Bacterial cellulose/gum Arabic composite production by in-situ modification from lavender residue hydrolysate. Int J Biol Macromol 2023; 253:126961. [PMID: 37722637 DOI: 10.1016/j.ijbiomac.2023.126961] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 09/12/2023] [Accepted: 09/15/2023] [Indexed: 09/20/2023]
Abstract
In this study, bacterial cellulose/gum Arabic composite (BC/GA) was synthesized by in-situ modification from lavender residue hydrolysate for the first time. The in-situ modification with GA adding showed great beneficial effect for BC/GA synthesis. Both the product (BC or BC/GA) yield and the product (BC or BC/GA) production per sugars consumption increased greatly by the in-situ modification when compared with the fermentation without GA adding (2.90 g/L vs. 0.91 g/L, and 0.461 g/g vs. 0.138 g/g). It is hypothesized that the combination of BC and GA is the main mechanism for the beneficial effect of the in-situ modification, and the scanning electron microscope (SEM) images confirmed this hypothesis. GA adding showed little effect on the rheological properties of lavender residue hydrolysate, and this environment was suitable for the combination of BC and GA. The in-situ modification had an obvious influence on the crystallinity index and the thermal stability of BC/GA, but affected little on its functional groups and cellulose structural framework. Besides BC/GA synthesis and structure, the in-situ modification could also alter the texture properties of BC/GA. Overall, this study can offer some useful information for the biochemical conversion from green and cost-effective lavender residue hydrolysate to attractive biomaterial BC/GA.
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Affiliation(s)
- Huai-Peng Jia
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China
| | - Xiao-Lin Wang
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China
| | - Zhuo-Wei Liu
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China
| | - Yi Wu
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China
| | - Jing Gao
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan 528437, People's Republic of China
| | - Yong Hu
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan 528437, People's Republic of China
| | - Yun Chen
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan 528437, People's Republic of China.
| | - Chao Huang
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan 528437, People's Republic of China.
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Nouska C, Irakli M, Georgiou M, Lytou AE, Skendi A, Bouloumpasi E, Chatzopoulou P, Biliaderis CG, Lazaridou A. Physicochemical Characteristics, Antioxidant Properties, Aroma Profile, and Sensory Qualities of Value-Added Wheat Breads Fortified with Post-Distillation Solid Wastes of Aromatic Plants. Foods 2023; 12:4007. [PMID: 37959126 PMCID: PMC10648853 DOI: 10.3390/foods12214007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 10/17/2023] [Accepted: 10/31/2023] [Indexed: 11/15/2023] Open
Abstract
The influence of incorporation of post-distillation solid wastes of the aromatic plants (SWAP), oregano, rosemary, lemon balm, and spearmint into wheat breads at 1% and 2% levels on their physicochemical and sensorial properties, and antioxidant and volatile profiles were investigated. SWAP breads had darker crumbs and crust and greener crumbs compared to the control, but rather similar loaf specific volume and textural attributes (crust puncture test and crumb Texture Profile Analysis). Although the mold growth on bread crumb surface was not inhibited by SWAP presence, LC-DAD-MS revealed a large increase in terpenoids, like carnosic acid (all SWAP), carnosol (rosemary) and carvacrol (oregano), phenolic (rosmarinic and salvianolic) acids and flavonoids in bread with SWAP inclusion, leading to enhanced antioxidant capacity (ABST, DPPH and FRAP assays). The distinct aromatic plant flavors were detected in the fortified breads by trained assessors and confirmed by SPME-GC/MS volatile analysis, showing high levels of terpenoids in SWAP breads, like carvacrol (oregano), caryophyllene (rosemary and lemon balm), and carvone (spearmint), and rendering the 2% fortification unacceptable by consumers. Nevertheless, breads with 1% oregano or rosemary waste had similar control overall acceptability scores, indicating that SWAP can be a promising ingredient for developing antioxidant-enriched wheat breads.
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Affiliation(s)
- Chrysanthi Nouska
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece; (C.N.); (M.G.); (C.G.B.)
| | - Maria Irakli
- Hellenic Agricultural Organization—DIMITRA, Institute of Plant Breeding and Genetic Resources, Thermi, 57001 Thessaloniki, Greece; (A.E.L.); (A.S.); (E.B.); (P.C.)
| | - Miltiadis Georgiou
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece; (C.N.); (M.G.); (C.G.B.)
| | - Anastasia E. Lytou
- Hellenic Agricultural Organization—DIMITRA, Institute of Plant Breeding and Genetic Resources, Thermi, 57001 Thessaloniki, Greece; (A.E.L.); (A.S.); (E.B.); (P.C.)
| | - Adriana Skendi
- Hellenic Agricultural Organization—DIMITRA, Institute of Plant Breeding and Genetic Resources, Thermi, 57001 Thessaloniki, Greece; (A.E.L.); (A.S.); (E.B.); (P.C.)
| | - Elisavet Bouloumpasi
- Hellenic Agricultural Organization—DIMITRA, Institute of Plant Breeding and Genetic Resources, Thermi, 57001 Thessaloniki, Greece; (A.E.L.); (A.S.); (E.B.); (P.C.)
| | - Paschalina Chatzopoulou
- Hellenic Agricultural Organization—DIMITRA, Institute of Plant Breeding and Genetic Resources, Thermi, 57001 Thessaloniki, Greece; (A.E.L.); (A.S.); (E.B.); (P.C.)
| | - Costas G. Biliaderis
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece; (C.N.); (M.G.); (C.G.B.)
| | - Athina Lazaridou
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece; (C.N.); (M.G.); (C.G.B.)
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Teneva D, Denev P. Biologically Active Compounds from Probiotic Microorganisms and Plant Extracts Used as Biopreservatives. Microorganisms 2023; 11:1896. [PMID: 37630457 PMCID: PMC10458850 DOI: 10.3390/microorganisms11081896] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 07/21/2023] [Accepted: 07/25/2023] [Indexed: 08/27/2023] Open
Abstract
Ensuring the microbiological safety of food products is a pressing global concern. With the increasing resistance of microorganisms to chemical agents and the declining effectiveness of synthetic preservatives, there is a growing need for alternative sources of natural, bioactive compounds with antimicrobial activity. The incorporation of probiotics and plant extracts into food formulations not only enriches foodstuffs with microorganisms and phytochemicals with biologically active compounds, but also provides a means for product preservation. The current review considers the importance of the process of biological preservation for providing safe foods with high biological value, natural origin and composition, and prolonged shelf life, thereby improving consumers' quality of life. To accomplish this goal, this review presents a series of examples showcasing natural preservatives, including beneficial bacteria, yeasts, and their metabolites, as well as phenolic compounds, terpenoids, and alkaloids from plant extracts. By summarizing numerous studies, identifying research challenges and regulatory barriers for their wider use, and outlining future directions for investigation, this article makes an original contribution to the field of biopreservation.
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Affiliation(s)
| | - Petko Denev
- Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Laboratory of Biologically Active Substances, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria;
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Habán M, Korczyk-Szabó J, Čerteková S, Ražná K. Lavandula Species, Their Bioactive Phytochemicals, and Their Biosynthetic Regulation. Int J Mol Sci 2023; 24:ijms24108831. [PMID: 37240177 DOI: 10.3390/ijms24108831] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 05/12/2023] [Accepted: 05/14/2023] [Indexed: 05/28/2023] Open
Abstract
Lavandula species are one of the most useful aromatic and medicinal plants and have great economic potential. The phytopharmaceutical contribution of the secondary metabolites of the species is unquestionable. Most recent studies have been focusing on the elucidation of the genetic background of secondary metabolite production in lavender species. Therefore, knowledge of not only genetic but especially epigenetic mechanisms for the regulation of secondary metabolites is necessary for the modification of those biosynthesis processes and the understanding of genotypic differences in the content and compositional variability of these products. The review discusses the genetic diversity of Lavandula species in relation to the geographic area, occurrence, and morphogenetic factors. The role of microRNAs in secondary-metabolites biosynthesis is described.
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Affiliation(s)
- Miroslav Habán
- Institute of Agronomic Sciences, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
- Department of Pharmacognosy and Botany, Faculty of Pharmacy, Comenius University in Bratislava, Odbojárov 10, 83232 Bratislava, Slovakia
| | - Joanna Korczyk-Szabó
- Institute of Agronomic Sciences, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Simona Čerteková
- Institute of Plant and Environmental Sciences, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Katarína Ražná
- Institute of Plant and Environmental Sciences, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
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Atanasova A, Petrova A, Teneva D, Ognyanov M, Georgiev Y, Nenov N, Denev P. Subcritical Water Extraction of Rosmarinic Acid from Lemon Balm ( Melissa officinalis L.) and Its Effect on Plant Cell Wall Constituents. Antioxidants (Basel) 2023; 12:antiox12040888. [PMID: 37107263 PMCID: PMC10135751 DOI: 10.3390/antiox12040888] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/30/2023] [Accepted: 04/03/2023] [Indexed: 04/29/2023] Open
Abstract
Rosmarinic acid (RA), an ester of caffeic acid and 3,4-dihydroxyphenyllactic acid, is a potent radical scavenger, a chelator of prooxidant ions, and an inhibitor of lipid peroxidation. RA-containing extracts are widely used natural antioxidants in food products, and many herbal preparations and food supplements, containing RA, are marketed with claims of beneficial health effects. The current study investigated the effectiveness of subcritical water extraction (SWE) for the recovery of RA from lemon balm (Melissa officinalis), as a "green" alternative to conventional hydro-alcoholic extraction. Different durations (10 min and 20 min) and extraction temperatures (100 °C and 150 °C) were applied. Subcritical water applied at a temperature of 100 °C was equally efficient as 50% ethanol in extracting RA. However, the further elevation of temperature to 150 °C decreased RA content by up to 20% due to thermal degradation. The content of RA in dried extracts was between 2.36% and 5.55% and the higher temperature of SWE increased extract yield by up to 41%. The higher extraction yield resulted from the degradation of plant material by subcritical water as evidenced by the increased extraction and degradation of proteins, pectin, and cellulose. These results reveal that SWE is an efficient technology for the extraction of RA and other antioxidants from lemon balm at reduced extraction time and without the use of toxic organic solvents. Furthermore, by modification of SWE conditions, dry extracts with different purity and content of RA are obtained. These extracts could be used in the food industry as food antioxidants, or in the development of food supplements and functional foods.
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Affiliation(s)
- Ana Atanasova
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria
| | - Ani Petrova
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria
| | - Desislava Teneva
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria
| | - Manol Ognyanov
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria
| | - Yordan Georgiev
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria
- Department of Physiology, Pathophysiology, Chemistry, and Biochemistry, Prof. Dr. Assen Zlatarov University, 1 Prof. Yakim Yakimov Blvd., 8010 Burgas, Bulgaria
| | - Nenko Nenov
- InnoSolv Ltd., 4 Skayler Str., 4000 Plovdiv, Bulgaria
| | - Petko Denev
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria
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Crișan I, Ona A, Vârban D, Muntean L, Vârban R, Stoie A, Mihăiescu T, Morea A. Current Trends for Lavender ( Lavandula angustifolia Mill.) Crops and Products with Emphasis on Essential Oil Quality. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12020357. [PMID: 36679071 PMCID: PMC9861439 DOI: 10.3390/plants12020357] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 01/08/2023] [Accepted: 01/10/2023] [Indexed: 05/24/2023]
Abstract
Lavender is in the research spotlight due to its increasing economic importance, while market demand is expected to continue to grow. Among the hundreds of essential-oil-bearing plants, Lavandula angustifolia Mill. remains one of the most valuable. This paper explores the lavender chain timeline from crop to products, examining the expanding knowledge on the characteristics, phytochemical profile and functional potential of lavender that could lead to new products and uses. Lavender crops can be expanded without competing for productive land, instead using marginal, contaminated or unproductive land. A novel cultivation trend proposes leveraging agri-background biodiversity, arbuscular mycorrhiza and the natural enemies of pests for healthy crops. Together with breeding efforts targeting highly performant genotypes with complex volatile profiles coupled with resistance to specific biotic (particularly Phytoplasma) and abiotic (salt, heavy metals) stressors, industry could have a steady supply of high-quality raw material. Besides the expansion of the uses of essential oil in cosmetics, pharmaceuticals, food and environmental and agri-applications, novel channels have appeared for the use of the solid by-product, which is rich in polyphenols and polysaccharides; these channels have the potential to create additional streams of value. The stabilization and optimization of techno-functional delivery systems through the encapsulation of essential oil can extend shelf-life and enhance biological activity efficiency.
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Affiliation(s)
- Ioana Crișan
- Department of Botany, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Calea Mănăștur Street No. 3-5, 400372 Cluj-Napoca, Romania
| | - Andreea Ona
- Department of Genetics and Plant Breeding, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Calea Mănăștur Street No. 3-5, 400372 Cluj-Napoca, Romania
| | - Dan Vârban
- Department of Crop Technologies, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Calea Mănăștur Street No. 3-5, 400372 Cluj-Napoca, Romania
| | - Leon Muntean
- Department of Genetics and Plant Breeding, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Calea Mănăștur Street No. 3-5, 400372 Cluj-Napoca, Romania
| | - Rodica Vârban
- Department of Botany, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Calea Mănăștur Street No. 3-5, 400372 Cluj-Napoca, Romania
| | - Andrei Stoie
- Department of Botany, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Calea Mănăștur Street No. 3-5, 400372 Cluj-Napoca, Romania
| | - Tania Mihăiescu
- Department of Engineering and Environmental Protection, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Calea Mănăștur Street No. 3-5, 400372 Cluj-Napoca, Romania
| | - Adriana Morea
- Department of Agritourism and Processing of Agricultural Products, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Calea Mănăștur Street No. 3-5, 400372 Cluj-Napoca, Romania
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Posgay M, Greff B, Kapcsándi V, Lakatos E. Effect of Thymus vulgaris L. essential oil and thymol on the microbiological properties of meat and meat products: A review. Heliyon 2022; 8:e10812. [PMID: 36247140 PMCID: PMC9562244 DOI: 10.1016/j.heliyon.2022.e10812] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 06/10/2022] [Accepted: 09/23/2022] [Indexed: 01/06/2023] Open
Abstract
Since foodborne diseases are often considered as one of the biggest public health threats worldwide, effective preservation strategies are needed to inhibit the growth of undesirable microorganisms in food commodities. Up to now, several techniques have been adopted for the production of safe and high-quality products. Although the traditional methods can improve the reliability, safety, and shelf-life of food, some of them cannot be applied without rising health concerns. Thereby, the addition of various phytochemicals has gained much attention during the last decades, especially for meat products that may be contaminated with pathogenic and spoilage organisms. Thyme (Thymus vulgaris L.), as an important medicinal and culinary herb, is a promising source of bioactive compounds that have a great impact on the microbiological stability of meat by suppressing the undesirable microflora. However, the use of these antimicrobials is still facing difficulties due to their aromatic properties and variable efficacy against targeted species. In this paper, we provide an overview on the potential effects of thyme essential oil (EO) and thymol as bio-preservative agents in meat products. Furthermore, this paper provides insights into the limitations and current challenges of the addition of EOs and their constituents to meat commodities and suggests viable solutions that can improve the applicability of these phytochemicals.
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Affiliation(s)
- Miklós Posgay
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, 15-17 Lucsony Street, 9200 Mosonmagyaróvár, Hungary
| | - Babett Greff
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, 15-17 Lucsony Street, 9200 Mosonmagyaróvár, Hungary
| | - Viktória Kapcsándi
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, 15-17 Lucsony Street, 9200 Mosonmagyaróvár, Hungary
| | - Erika Lakatos
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, 15-17 Lucsony Street, 9200 Mosonmagyaróvár, Hungary
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9
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Wu H, Zhao F, Li Q, Huang J, Ju J. Antifungal mechanism of essential oil against foodborne fungi and its application in the preservation of baked food. Crit Rev Food Sci Nutr 2022; 64:2695-2707. [PMID: 36129051 DOI: 10.1080/10408398.2022.2124950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Baked food is one of the most important staple foods in people's life, but its shelf life is limited. In addition, the spoilage of baked food caused by microbial deterioration will not only cause huge economic losses, but also pose a serious threat to human health. At present, due to the improvement of consumers' health awareness, the use of chemical preservatives has been gradually restricted. Compared with other types of synthetic preservatives, essential oils are becoming more and more popular because they are in line with the current development trend of "green," "safety" and "health" of food additives. Therefore, in this paper, we first summarized the main factors affecting the fungal contamination of baked food. Then analyzed the antifungal activity and mechanism of essential oil. Finally, we comprehensively summarized the application strategy of essential oil in the preservation of baked food. This review is of great significance for fully understanding the antifungal mechanism of essential oils and promoting the application of essential oils in the preservation of baked food.
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Affiliation(s)
- Hao Wu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
| | - Fangyuan Zhao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
| | - Qianyu Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
| | - Jinglin Huang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
| | - Jian Ju
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
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10
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Parenti O, Albanese L, Guerrini L, Zanoni B, Zabini F, Meneguzzo F. Whole wheat bread enriched with silver fir (Abies alba Mill.) needles extract: technological and antioxidant properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3581-3589. [PMID: 34862604 DOI: 10.1002/jsfa.11704] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 11/29/2021] [Accepted: 12/04/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The interest of consumers and market and scientific research for added-value foods obtained with environmentally sustainable productive chains is increasing. Silver fir (Abies alba Mill.) needles (SFNs), often by-products of forest management and logging, represent an unexploited source of bioactive compounds. RESULTS For the first time, SFN aqueous extract obtained through controlled hydrodynamic cavitation was used to enrich whole wheat flour bread. The first trial found that 35% SFNs extract addition was the absolute threshold of taste perception. The second trial investigated dough rheological properties and bread technological and antioxidant properties in samples enriched with 35% and 100% SFNs extract compared with the control (0% SFNs extract). SFNs extract significantly increased bread antioxidant capacity in both 35% and 100% SFN fresh breads by ~42.5% and ~87% respectively and in 100% SFNs bread samples after 72 h of storage by ~76%. Enrichment of 35% showed higher alveograph dough extensibility (~11%) and different bread texture in terms of hardness, springiness, and chewiness. Enrichment with 100% SFNs extract significantly improved dough and bread technological quality: it increased alveograph dough extensibility L (~18%), swelling index G (~8%), and flour strength W (~14%) and showed the highest increase in bread specific volume (~0.200 L kg-1 ). CONCLUSIONS SFNs aqueous extract produced with controlled hydrodynamic cavitation appeared a valuable technical material for the manufacturing of added-value and functional breads. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Ottavia Parenti
- Institute for Bioeconomy, National Research Council, Florence, Italy
| | - Lorenzo Albanese
- Institute for Bioeconomy, National Research Council, Florence, Italy
| | - Lorenzo Guerrini
- Department of Land, Environment, Agriculture and Forestry (TeSAF), University of Padova, Legnaro, Italy
| | - Bruno Zanoni
- Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Florence, Italy
| | - Federica Zabini
- Institute for Bioeconomy, National Research Council, Florence, Italy
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Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality. Foods 2022; 11:foods11071012. [PMID: 35407099 PMCID: PMC8997562 DOI: 10.3390/foods11071012] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 03/22/2022] [Accepted: 03/25/2022] [Indexed: 12/24/2022] Open
Abstract
Production of gluten-free bread (GFB) with good quality characteristics represents a technological challenge. Our study aimed to obtain nongluten bread from cereals and pseudocereals with applying single cultures of Pediococcus acidilactici, Pediococcus pentosaceus and Enteroccocus durans as sourdoughs. The effect of sourdoughs on the quality traits of gluten-free (GF) dough and GFB was explored. The structural and baking properties of GF dough composed of teff, rice, corn, and sorghum flours were improved by adding xanthan gum (0.6%), guar gum (1.0%) and carboxymethyl cellulose (1.0%). The tested strains reached 108 cfu/g in teff flour and produced sourdoughs with a pleasant lactic aroma. The sourdough-fermented doughs were softer and more elastic compared to control dough and yielded reduced baking loss. Strain Enterococcus durans ensured the best baking characteristics of GF dough and the highest softness of the GFB during storage. Strain Pediococcus pentosaceus had the most pronounced positive effect on aroma, taste and aftertaste. Pan baking was found to be more appropriate to obtain stable shape and good-looking products. A careful starter culture selection is necessary for GFB development since a significant effect of strain specificity on dough rheology and baking characteristics was observed.
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12
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SUBIRIA-CUETO R, CORIA-OLIVEROS AJ, WALL-MEDRANO A, RODRIGO-GARCÍA J, GONZÁLEZ-AGUILAR GA, MARTINEZ-RUIZ NDR, ALVAREZ-PARRILLA E. Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.57520] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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13
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Carvalho F, Duarte AP, Ferreira S. Antimicrobial activity of Melissa officinalis and its potential use in food preservation. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101437] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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14
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Beneficial Effects of Plant Extracts and Bioactive Food Components in Childhood Supplementation. Nutrients 2021; 13:nu13093157. [PMID: 34579034 PMCID: PMC8464764 DOI: 10.3390/nu13093157] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 09/06/2021] [Accepted: 09/07/2021] [Indexed: 02/07/2023] Open
Abstract
The pivotal role of childhood nutrition has always roused a growing interest from the scientific community. Plant extracts and bioactive dietary components play a significant role in the maintenance of human health and wellness, with the potential to modulate risk factors and manage symptoms for a large number of common childhood disorders such as memory impairment, respiratory illnesses, gastrointestinal disorders, metabolic derangements, and pathologies related to the oral cavity. This review is designed to highlight the health benefits of botanical extracts and bioactive dietary components in children as evidenced by clinical trials, considering their safety with regards to childhood sensibilities. The supplementation of children with the herbal extracts or bioactive components mentioned in this review leads to the conclusion that they are useful for treating various ailments, with no serious adverse events being reported. However, for the limited number of investigations specifically focused on the safety of such products in children, time is needed to expand the literature data covering the safety of childhood supplementation with botanical extract and bioactive food components.
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Zhao CC, Lu JK, Ameer K. Effects of tofu whey powder on the quality attributes, isoflavones composition and antioxidant activity of wheat flour pan bread. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111166] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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16
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Shelf-life assessment of bread containing Cyperus rotundus rhizome aqueous extract with antimicrobial compounds identified by 1H-NMR. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110823] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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17
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Nanotechnologies: An Innovative Tool to Release Natural Extracts with Antimicrobial Properties. Pharmaceutics 2021; 13:pharmaceutics13020230. [PMID: 33562128 PMCID: PMC7915176 DOI: 10.3390/pharmaceutics13020230] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 02/02/2021] [Accepted: 02/03/2021] [Indexed: 12/17/2022] Open
Abstract
Site-Specific release of active molecules with antimicrobial activity spurred the interest in the development of innovative polymeric nanocarriers. In the preparation of polymeric devices, nanotechnologies usually overcome the inconvenience frequently related to other synthetic strategies. High performing nanocarriers were synthesized using a wide range of starting polymer structures, with tailored features and great chemical versatility. Over the last decade, many antimicrobial substances originating from plants, herbs, and agro-food waste by-products were deeply investigated, significantly catching the interest of the scientific community. In this review, the most innovative strategies to synthesize nanodevices able to release antimicrobial natural extracts were discussed. In this regard, the properties and structure of the starting polymers, either synthetic or natural, as well as the antimicrobial activity of the biomolecules were deeply investigated, outlining the right combination able to inhibit pathogens in specific biological compartments.
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Assessment of Rosemary ( Rosmarinus officinalis L.) Extract as Antioxidant in Jelly Candies Made with Fructan Fibres and Stevia. Antioxidants (Basel) 2020; 9:antiox9121289. [PMID: 33339389 PMCID: PMC7767232 DOI: 10.3390/antiox9121289] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 12/14/2020] [Accepted: 12/16/2020] [Indexed: 01/20/2023] Open
Abstract
Enrichment with rosemary antioxidants is proposed as a possible strategy to obtain healthier jelly candies. Two aqueous rosemary extracts (RE) containing 73.9 (RE74) and 145.6 (RE146) mg polyphenols per g fresh weight were assessed as antioxidants in jelly candies based on fructooligosaccharides, inulin and stevia. Up to 15 phenolic acids, flavonoids and diterpenes were determined in the extracts, with rosmarinic acid as the main active compound. Sensory tolerance, physical properties, rosmarinic acid recovery, polyphenol content, and antioxidant capacity were determined in jelly candies. The threshold of sensory detection was established at 0.26 g RE146/kg of raw candy, below which rosemary off-flavours were avoided without altering pH, brix, texture, CIELab colour, and consumer acceptance. Adding 0.26 g RE146 per kg increased (p < 0.001) polyphenol content from 197 to 411 µg GAE/g and the antioxidant capacity from 1.77 to 4.14 μmol Trolox/g. Rosemary polyphenols resulted in being resistant to cooking, acted as secondary antioxidants and showed good interaction with the other jelly ingredients. Aqueous extracts from rosemary distillation by-products can be incorporated at acceptable levels to jelly candy formulations leading to higher oxidative stability and an increased content of dietary polyphenols.
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Chen P, Liu X, Wang L, Wang C, Fu J. Weighing paper‐assisted magnetic ionic liquid headspace single‐drop microextraction using microwave distillation followed by gas chromatography–mass spectrometry for the determination of essential oil components in lavender. J Sep Sci 2020; 44:585-599. [DOI: 10.1002/jssc.202000751] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 11/01/2020] [Accepted: 11/02/2020] [Indexed: 12/21/2022]
Affiliation(s)
- Ping Chen
- College of Chemistry and Chemical Engineering Xinjiang University Urumqi P. R. China
| | - Xin Liu
- College of Chemistry and Chemical Engineering Xinjiang University Urumqi P. R. China
| | - Lili Wang
- College of Chemistry and Chemical Engineering Xinjiang University Urumqi P. R. China
| | - Caijuan Wang
- College of Chemistry and Chemical Engineering Xinjiang University Urumqi P. R. China
| | - Jihong Fu
- College of Chemistry and Chemical Engineering Xinjiang University Urumqi P. R. China
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Skendi A, Katsantonis DΝ, Chatzopoulou P, Irakli M, Papageorgiou M. Antifungal Activity of Aromatic Plants of the Lamiaceae Family in Bread. Foods 2020; 9:foods9111642. [PMID: 33182843 PMCID: PMC7696464 DOI: 10.3390/foods9111642] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2020] [Revised: 11/04/2020] [Accepted: 11/07/2020] [Indexed: 11/16/2022] Open
Abstract
The antifungal effect of aromatic plants (oregano, thyme, and Satureja) in dry form and as essential oils was evaluated in vitro (in potato dextrose agar (PDA)) and in bread against two phytopathogenic fungi found in food (Aspergillusniger and Penicillium). Gas and liquid chromatography were used to analyze essential oils attained by hydrodistillation of the aerial parts of the aromatic plants and of the dried plant aqueous solutions that were autoclaved for 20 min at 121 °C before analysis. Carvacrol, α-pinene, p-cymene, and γ-terpinene were the main components of the essential oils, whereas carvacrol, rosmarinic and caffeic acids were the main components of the water extracts. In vitro antifungal test results showed that the addition of plants in dry form had great antifungal potential against both fungal strains studied. Penicillium was more sensitive to the presence of aromatic plants than Aspergillus. Among the three plant species tested, thyme was the most potent antifungal against both fungi. For the bread product, all three aromatic plants studied showed inhibitory effects against both fungi. Results presented here suggest that oregano, thyme and Satureja incorporated in a bread recipe possess antimicrobial properties and are a potential source of antimicrobial ingredients for the food industry.
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Affiliation(s)
- Adriana Skendi
- Hellenic Agricultural Organization—Demeter, Institute of Plant Breeding and Genetic Resources, 57001 Thessaloniki, Greece; (D.N.K.); (P.C.); (M.I.)
- Department of Food Science and Technology, International Hellenic University, 57400 Thessaloniki, Greece;
- Correspondence: or ; Tel.: +30-2310-001-903
| | - Dimitrios Ν. Katsantonis
- Hellenic Agricultural Organization—Demeter, Institute of Plant Breeding and Genetic Resources, 57001 Thessaloniki, Greece; (D.N.K.); (P.C.); (M.I.)
| | - Paschalina Chatzopoulou
- Hellenic Agricultural Organization—Demeter, Institute of Plant Breeding and Genetic Resources, 57001 Thessaloniki, Greece; (D.N.K.); (P.C.); (M.I.)
| | - Maria Irakli
- Hellenic Agricultural Organization—Demeter, Institute of Plant Breeding and Genetic Resources, 57001 Thessaloniki, Greece; (D.N.K.); (P.C.); (M.I.)
| | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, 57400 Thessaloniki, Greece;
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21
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Meral H, Karaoğlu MM. The effect of the stale bread flour addition on flour and bread quality. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractIn this study, the effect of the flour, which was obtained from stale bread, on flour and bread quality was investigated. The bread that was staled at refrigerator for 7 days was prepared as whole and crumb, and was grinded to convert into flour. The staled whole and crumb bread flours were stored at −18 °C and used to replace 0, 15, 30 and 45% of wheat flour. Then microbiological and physicochemical properties of flours; physical, textural and sensory properties of bread obtained from these composite flours were investigated. We concluded that stale bread flour could be used for bread production at the level of 15%. If the total bread production and consumption is considered, this addition level could provide a significant amount of waste bread recycling each year.
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Affiliation(s)
- Hacer Meral
- Food Engineering Department, Faculty of Agriculture, Atatürk University, 25240, Erzurum, Turkey
| | - M. Murat Karaoğlu
- Food Engineering Department, Faculty of Agriculture, Atatürk University, 25240, Erzurum, Turkey
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22
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Ju J, Xie Y, Yu H, Guo Y, Cheng Y, Qian H, Yao W. A novel method to prolong bread shelf life: Sachets containing essential oils components. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109744] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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23
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Saldanha do Carmo C, Silventoinen P, Nordgård CT, Poudroux C, Dessev T, Zobel H, Holtekjølen AK, Draget KI, Holopainen-Mantila U, Knutsen SH, Sahlstrøm S. Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109937] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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24
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Fierascu RC, Fierascu I, Avramescu SM, Sieniawska E. Recovery of Natural Antioxidants from Agro-Industrial Side Streams through Advanced Extraction Techniques. Molecules 2019; 24:E4212. [PMID: 31757027 PMCID: PMC6930540 DOI: 10.3390/molecules24234212] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Revised: 11/15/2019] [Accepted: 11/18/2019] [Indexed: 01/18/2023] Open
Abstract
Large amounts of agro-industrial waste are being generated each year, leading to pollution and economic loss. At the same time, these side streams are rich source of active compounds including antioxidants. Recovered compounds can be re-utilized as food additives, functional foods, nutra-/pharmaceuticals, cosmeceuticals, beauty products, and bio-packaging. Advanced extraction techniques are promising tools to recover target compounds such as antioxidants from agro-industrial side streams. Due to the disadvantages of classical extraction techniques (such as large amounts of solvents, increased time of extraction, large amounts of remaining waste after the extraction procedure, etc.), and advanced techniques emerged, in order to obtain more efficient and sustainable processes. In this review paper aspects regarding different modern extraction techniques related to recovery of antioxidant compounds from wastes generated in different industries and their applications are briefly discussed.
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Affiliation(s)
- Radu Claudiu Fierascu
- University of Agronomic Science and Veterinary Medicine, 59 Marasti Blvd., 011464 Bucharest, Romania; (R.C.F.); (S.M.A.)
- National Institute for Research & Development in Chemistry and Petrochemistry – ICECHIM Bucharest, 202 Spl. Independentei, 060021 Bucharest, Romania
| | - Irina Fierascu
- University of Agronomic Science and Veterinary Medicine, 59 Marasti Blvd., 011464 Bucharest, Romania; (R.C.F.); (S.M.A.)
- National Institute for Research & Development in Chemistry and Petrochemistry – ICECHIM Bucharest, 202 Spl. Independentei, 060021 Bucharest, Romania
| | - Sorin Marius Avramescu
- University of Agronomic Science and Veterinary Medicine, 59 Marasti Blvd., 011464 Bucharest, Romania; (R.C.F.); (S.M.A.)
- Research Center for Environmental Protection and Waste Management, University of Bucharest, 36-46 Mihail Kogalniceanu Blvd., 050107 Bucharest, Romania
| | - Elwira Sieniawska
- Department of Pharmacognosy, Medical University of Lublin, 1 Chodzki, 20-093 Lublin, Poland
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25
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Giménez-Rota C, Lorán S, Mainar AM, Hernáiz MJ, Rota C. Supercritical Carbon Dioxide Antisolvent Fractionation for the Sustainable Concentration of Lavandula luisieri (Rozeira) Riv.- Mart Antimicrobial and Antioxidant Compounds and Comparison with Its Conventional Extracts. PLANTS 2019; 8:plants8110455. [PMID: 31717810 PMCID: PMC6918246 DOI: 10.3390/plants8110455] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 10/22/2019] [Accepted: 10/23/2019] [Indexed: 01/05/2023]
Abstract
Lavandula stoechas subsp. luisieri is a Spanish subspecies from the Lamiaceae family. Its essential oil has been traditionally used for several medical applications though little is known about other extracts. Similar to many other studies aiming to obtain traditional plant extracts to be used in different applications, this work evaluated the antioxidant and antimicrobial activities of Lavandula luisieri extracts and the correlation with their composition. Traditional hydrodistillation and ethanolic maceration were used to obtain the essential oil and the maceration extract, respectively. A green and sustainable methodology was applied to the maceration extract that was under a Supercritical Antisolvent Fractionation process to obtain a fine solid enriched in rosmarinic acid and the terpenes oleanolic and ursolic acids. Antimicrobial activities of all extracts and pure identified compounds (rosmarinic and ursolic acids) were evaluated against five bacterial strains; Listeria monocytogenes, Enterococcus faecium, Staphylococcus aureus, Salmonella Typhimurium and Escherichia coli and were compared with the pure compounds identified, rosmarinic and ursolic acids. All strains were sensitive against L. luisieri essential oil. The solid product obtained from the supercritical process was concentrated in the identified actives compared to the maceration extract, which resulted in higher antimicrobial and DPPH scavenging activities. The supercritical sustainable process provided L. luisieri compounds, with retention of their antimicrobial and antioxidant activities, in a powder exemptof organic solvents with potential application in the clinical, food or cosmetic fields.
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Affiliation(s)
- Carlota Giménez-Rota
- GATHERS Group, Aragón Institute of Engineering Research (I3A), University of Zaragoza, c/. Mariano Esquillor s/n, 50018 Zaragoza, Spain; (C.G.-R.); (A.M.M.)
- Chemistry in Pharmaceutical Science Department, Pharmacy Faculty, Complutense University of Madrid, Plaza Ramón y Cajal s/n, 28040 Madrid, Spain;
| | - Susana Lorán
- Department of Animal Production and Food Science, AgriFood Institute of Aragon (IA2), University of Zaragoza-CITA, Veterinary Faculty, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain;
- Correspondence: ; Tel.: +34-876-554-143
| | - Ana M. Mainar
- GATHERS Group, Aragón Institute of Engineering Research (I3A), University of Zaragoza, c/. Mariano Esquillor s/n, 50018 Zaragoza, Spain; (C.G.-R.); (A.M.M.)
| | - María J. Hernáiz
- Chemistry in Pharmaceutical Science Department, Pharmacy Faculty, Complutense University of Madrid, Plaza Ramón y Cajal s/n, 28040 Madrid, Spain;
| | - Carmen Rota
- Department of Animal Production and Food Science, AgriFood Institute of Aragon (IA2), University of Zaragoza-CITA, Veterinary Faculty, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain;
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26
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Saldanha do Carmo C, Varela P, Poudroux C, Dessev T, Myhrer K, Rieder A, Zobel H, Sahlstrøm S, Knutsen SH. The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108252] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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27
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Influence of medicinal and aromatic plants into risk assessment of a new bioactive packaging based on polylactic acid (PLA). Food Chem Toxicol 2019; 132:110662. [PMID: 31279044 DOI: 10.1016/j.fct.2019.110662] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 06/28/2019] [Accepted: 07/02/2019] [Indexed: 11/23/2022]
Abstract
A new biodegradable antioxidant active packaging for food applications based on antioxidants from medicinal and aromatic plants incorporated into a polylactic acid matrix was designed and developed. Melt blending processing technique was applied to prepare polylactic acid films loaded by sage and lemon balm leaves. Antioxidant properties of developed active films were investigated using the following methods: 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid), 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl and a home-made generator of hydroxyl radicals. In addition, reducing power and total phenolic content of polylactic acid films were checked. The results of antioxidant capacity showed that percentage of hydroxylation for active film with lemon balm and sage was 55.5% ± 0.1% and 67.4% ± 0.3%, respectively. The reducing power of active films increased 8 times in comparison to the blank samples. Moreover, extensive investigation of influence of sage and lemon balm leaves on material safety and type of migrants was performed using migration assays. The composition of both non-volatile and volatile compounds of different active packaging films was compared with neat polylactic acid film. Three different food simulants such as 95% (v/v) ethanol, 10% (v/v) ethanol and 3% (w/v) acetic acid were checked. It was shown that the addition of sage and lemon balm leaves into a polylactic acid structure decreased the migration of both linear and cyclic polylactic acid oligomers, currently not legislated by European Union. Besides, total absence or decrease of migration of volatile compounds were observed when using the active films. Both thermal and mechanical properties of films were also evaluated.
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28
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Goranova Z, Marudova M, Baeva M. Influence of functional ingredients on starch gelatinization in sponge cake batter. Food Chem 2019; 297:124997. [PMID: 31253298 DOI: 10.1016/j.foodchem.2019.124997] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 06/08/2019] [Accepted: 06/10/2019] [Indexed: 11/28/2022]
Abstract
The present study evaluated the thermal properties of sponge cake batters with different functional ingredients, and the effects of their adding on starch gelatinization. Samples of sponge cake batter: with wheat flour (control batter), with a reduced quantity of wheat flour and addition of functional ingredients (sponge cake batter with 50% einkorn wholemeal flour, sponge cake batter with 20% Jerusalem artichoke powder, sponge cake batter with 35% cocoa husk powder) were investigated. Using the method of differential scanning calorimetry (DSC) the starch gelatinization temperature intervals (°C) and energies of the different batters during baking were evaluated. Based on the experimental results, it could be concluded that the addition of functional ingredients in the cake batter retard the starch gelatinization. The gelatinization occurs at higher temperature and with higher energy consumption. The retarding effect of the functional ingredients is related to the water binding capacity and the presence of dietary fiber.
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Affiliation(s)
- Zhivka Goranova
- Institute of Food Preservation and Quality, 154 Vasil Aprilov Blvd., 4000 Plovdiv, Bulgaria.
| | - Maria Marudova
- University of Plovdiv, Faculty of Physics, 24 Tzar Assen Str., 4000 Plovdiv, Bulgaria.
| | - Marianna Baeva
- University of Food Technologies, Department of Nutrition and Tourism, 26 Maritsa Blvd., 4000 Plovdiv, Bulgaria
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29
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Peycheva S, Apostolova E, Gardjeva P, Peychev Z, Kokova V, Angelov A, Slavov A, Murdjeva M. Effect of Bulgarian propolis on the oral microflora in adolescents with plaque-induced gingivitis. REVISTA BRASILEIRA DE FARMACOGNOSIA-BRAZILIAN JOURNAL OF PHARMACOGNOSY 2019. [DOI: 10.1016/j.bjp.2018.11.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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30
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Klisurova D, Petrova I, Ognyanov M, Georgiev Y, Kratchanova M, Denev P. Co-pigmentation of black chokeberry (Aronia melanocarpa) anthocyanins with phenolic co-pigments and herbal extracts. Food Chem 2019; 279:162-170. [PMID: 30611475 DOI: 10.1016/j.foodchem.2018.11.125] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2018] [Revised: 10/25/2018] [Accepted: 11/26/2018] [Indexed: 11/22/2022]
Abstract
The co-pigmentation of black chokeberry (Aronia melanocarpa) anthocyanins with ten phenolic co-pigments was studied. Tested compounds provoked different co-pigmentation effect, manifested by hyperchromic and batochromic shifts. The co-pigmentation was accompanied by a magnification of color intensity and decrease of color hue, both related to a more pleasant color. The hyperchromic effect was the most significant for rosmarinic acid (51.02%), syringic acid (43.24%) and catechin (39.73%). However, it was observed at the highest pigment/co-pigment ratio (1:50), not achievable in plant matter. Targeting the potential practical application of co-pigmentation, we tested eight herbal extracts for their co-pigmentation ability with aronia anthocyanins. The use of herbal extracts led to a significant hyperchromic effect at much lower pigment/co-pigment ratios, compared to pure compounds. The use of selected herbal extracts as co-pigments opens realistic prospects for development of aronia functional foods with improved sensory properties and biological effects, due to enhanced color and anthocyanin stability.
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Affiliation(s)
- Daniela Klisurova
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria.
| | - Ivalina Petrova
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria.
| | - Manol Ognyanov
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria.
| | - Yordan Georgiev
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria.
| | - Maria Kratchanova
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria.
| | - Petko Denev
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria.
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31
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Guo X, Shi L, Yang S, Yang R, Dai X, Zhang T, Liu R, Chang M, Jin Q, Wang X. Effect of sea-buckthorn pulp and flaxseed residues on quality and shelf life of bread. Food Funct 2019; 10:4220-4230. [DOI: 10.1039/c8fo02511h] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Sea-buckthorn and flaxseed residues are high-value materials with potential application in bread-baking.
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Prokopov T, Chonova V, Slavov A, Dessev T, Dimitrov N, Petkova N. Effects on the quality and health-enhancing properties of industrial onion waste powder on bread. Journal of Food Science and Technology 2018; 55:5091-5097. [PMID: 30483005 DOI: 10.1007/s13197-018-3448-8] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/27/2018] [Accepted: 10/02/2018] [Indexed: 01/14/2023]
Abstract
Industrial onion waste powder (IOWP) was used as an additive in wheat flour at different levels: 0, 1, 2, 3, 4 and 5%. The effect of onion waste addition on the mixing properties of the dough and quality of bread was investigated. The mixing properties of the dough were determined by farinograph. The bread were characterized and evaluated for crumb hardness, crumb porosity, sensory properties, dietary fiber, total phenolic content and total flavonoids. DPPH and FRAP assays were carried out to measure antioxidant activity in vitro. The results indicated that IOWP could be used as a potential health-enhancing functional ingredient up to 3% level to produce bread enriched with dietary fiber, total phenolic compounds and total flavonoids, and characterized by high antioxidant activity and acceptable quality.
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Affiliation(s)
- Tsvetko Prokopov
- 1Department of Environmental Engineering, University of Food Technologies, 26 Maritsa Blvd., 4000 Plovdiv, Bulgaria
| | - Valentina Chonova
- 2Department of Technology of Cereal, Bread and Confectionery Products, University of Food Technologies, 26 Maritsa Blvd., 4000 Plovdiv, Bulgaria
| | - Anton Slavov
- 3Department of Organic Chemistry and Inorganic Chemistry, University of Food Technologies, 26 Maritsa Blvd., 4000 Plovdiv, Bulgaria
| | - Tzvetelin Dessev
- 2Department of Technology of Cereal, Bread and Confectionery Products, University of Food Technologies, 26 Maritsa Blvd., 4000 Plovdiv, Bulgaria
| | - Nikolay Dimitrov
- 2Department of Technology of Cereal, Bread and Confectionery Products, University of Food Technologies, 26 Maritsa Blvd., 4000 Plovdiv, Bulgaria
| | - Nadezhda Petkova
- 3Department of Organic Chemistry and Inorganic Chemistry, University of Food Technologies, 26 Maritsa Blvd., 4000 Plovdiv, Bulgaria
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Amoah I, Cairncross C, Sturny A, Rush E. Towards improving the nutrition and health of the aged: the role of sprouted grains and encapsulation of bioactive compounds in functional bread - a review. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13934] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Isaac Amoah
- Faculty of Health and Environmental Sciences; Auckland University of Technology; Auckland 1010 New Zealand
- Riddet Institute; Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
| | - Carolyn Cairncross
- Faculty of Health and Environmental Sciences; Auckland University of Technology; Auckland 1010 New Zealand
| | - Arno Sturny
- School of Tourism and Hospitality; Auckland University of Technology; Auckland 1010 New Zealand
| | - Elaine Rush
- Faculty of Health and Environmental Sciences; Auckland University of Technology; Auckland 1010 New Zealand
- Riddet Institute; Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
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Predoi D, Iconaru SL, Buton N, Badea ML, Marutescu L. Antimicrobial Activity of New Materials Based on Lavender and Basil Essential Oils and Hydroxyapatite. NANOMATERIALS (BASEL, SWITZERLAND) 2018; 8:E291. [PMID: 29710862 PMCID: PMC5977305 DOI: 10.3390/nano8050291] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Revised: 04/25/2018] [Accepted: 04/26/2018] [Indexed: 12/14/2022]
Abstract
This study presents, for the first-time, the results of a study on the hydrodynamic diameter of essential oils (EOs) of basil and lavender in water, and solutions of EOs of basil (B) and lavender (L) and hydroxyapatite (HAp). The possible influence of basil and lavender EOs on the size of hydroxyapatite nanoparticles was analyzed by Scanning Electron Microscopy (SEM). We also investigated the in vitro antimicrobial activity of plant EOs and plant EOs hydroxyapatite respectively, against Gram-positive bacteria (methicillin-resistant Staphylococcus aureus1144 (MRSA 1144) and S. aureus 1426) and Gram-negative bacteria (Escherichia coli ATCC 25922 and Escherichia coli ESBL 4493). From the autocorrelation function, obtained by Dynamic Light Scattering (DLS) measurements it was observed that basil yielded one peak at an average hydrodynamic diameter of 354.16 nm, while lavender yielded one peak at an average hydrodynamic diameter of 259.76 nm. In the case of HAp nanoparticles coated with basil (HApB) and lavender (HApL) essential oil, the aggregation was minimal. We found that the lavender EO exhibited a very good inhibitory growth activity (MIC values ranging from <0.1% for E. coli reference strain to 0.78% for S. aureus strains). The biological studies indicated that HapL material displayed an enhanced antimicrobial activity, indicating the potential use of HAp as vehicle for low concentrations of lavender EO with antibacterial properties. Flow cytometry analysis (FCM) allowed us to determine some of the potential mechanisms of the antimicrobial activities of EOs, suggesting that lavender EO was active against E. coli by interfering with membrane potential, the membrane depolarization effect being increased by incorporation of the EOs into the microporous structure of HAp. These findings could contribute to the development of new antimicrobial agents that are urgently needed for combating the antibiotic resistance phenomena.
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Affiliation(s)
- Daniela Predoi
- National Institute of Materials Physics, 405 A Atomistilor Street, P.O. Box MG7, 077125 Magurele, Romania.
| | - Simona Liliana Iconaru
- National Institute of Materials Physics, 405 A Atomistilor Street, P.O. Box MG7, 077125 Magurele, Romania.
| | - Nicolas Buton
- HORIBA Jobin Yvon S.A.S., 6-18, Rue du Canal, 91165 Longjumeau CEDEX, France.
| | - Monica Luminita Badea
- University of Agronomic Sciences and Veterinary Medicine, Faculty of Horticulture, 59 Mărăşti Blvd., 011464 Bucharest, Romania.
| | - Luminita Marutescu
- Microbiology Department, Faculty of Biology, University of Bucharest, 1⁻3 Portocalelor Lane, 77206 Bucharest, Romania.
- Earth, Environmental and Life Sciences Section, Research Institute of the University of Bucharest (ICUB), 91-95 Splaiul Independentei, 050095 Bucharest, Romania.
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