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Jia H, Jia Y, Ren F, Liu H. Enhancing bioactive compounds in plant-based foods: Influencing factors and technological advances. Food Chem 2024; 460:140744. [PMID: 39116769 DOI: 10.1016/j.foodchem.2024.140744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2024] [Revised: 07/22/2024] [Accepted: 07/31/2024] [Indexed: 08/10/2024]
Abstract
Plant-based foods are natural sources of phytochemicals, which exhibit free radical scavenging capacity. However, the bioaccessibility of phytochemicals in foods are limited due to their poor stability and solubility within food matrix. Moreover, chemical degradation induced by processing further diminish the levels of these bioactive compounds. This review explores the impacts of thermal and non-thermal processing on fruits and vegetables, emphasizing the application of emerging technologies to enhance food quality. Innovative non-thermal technologies, which align with sustainable and environmentally friendly principles of green development, are particularly promising. Supercritical CO2 and cold plasma can be applied in extraction of phytochemicals, and these extracts also can be used as natural preservatives in food products, as well as improve the texture and sensory properties of food products, offering significant potential to advance the field of food science and technology while adhering to eco-friendly practices.
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Affiliation(s)
- Hanbing Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yuanqiang Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Feiyue Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Hongzhi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
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Song Y, Ren X, Zhao L, Zhang B, Chi W, Liu Y, Shi K, Liu S. Foodomics uncovers functional and volatile metabolite dynamics in red raspberry chewable tablet optimized processing. Food Chem 2024; 450:139379. [PMID: 38653050 DOI: 10.1016/j.foodchem.2024.139379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 04/09/2024] [Accepted: 04/13/2024] [Indexed: 04/25/2024]
Abstract
Raspberries are known to contain valuable metabolites and possess a robust antioxidant capacity. However, the impact of different tablet processing stages on the nutritional content and flavor profile of raspberries remains unclear. The dynamic profile of functional and volatile metabolites was investigated through foodomics combined with UPLC-MS/MS-based widely targeted metabolomics and HS-SPME-GC-MS, and antioxidant capacities were assessed during tablet processing. 1336 functional metabolites and 645 volatile metabolites were identified. Results indicated tablets retained 34% ∼ 61% of the total volatile contents. In addition, the conversion intensity of functional metabolites was consistent with the order of "Tableting > Freeze-drying > Crushing". Compared to raspberry, tablets showed higher antioxidant activity, which was positively correlated with vitamin contents. This study elucidated that tablet formation demonstrated advantages in antioxidation and aroma retention, which may provide insights for enhancing quality during the tableting process.
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Affiliation(s)
- Yangbo Song
- Agriculture and Animal Husbandry College, Qinghai University, Xining 810086, China.
| | - Xiaoli Ren
- Agriculture and Animal Husbandry College, Qinghai University, Xining 810086, China
| | - Lili Zhao
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Biying Zhang
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Wei Chi
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Yanlin Liu
- College of Enology, Northwest A&F University, Yangling 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia 750104, China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Xianyang 712100, China
| | - Kan Shi
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Shuwen Liu
- College of Enology, Northwest A&F University, Yangling 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia 750104, China
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Lamenza FF, Upadhaya P, Roth P, Shrestha S, Jagadeesha S, Horn N, Pracha H, Oghumu S. Berries vs. Disease: Revenge of the Phytochemicals. Pharmaceuticals (Basel) 2024; 17:84. [PMID: 38256917 PMCID: PMC10818490 DOI: 10.3390/ph17010084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2023] [Revised: 01/03/2024] [Accepted: 01/05/2024] [Indexed: 01/24/2024] Open
Abstract
Secondary metabolites and phytochemicals in plant-based diets are known to possess properties that inhibit the development of several diseases including a variety of cancers of the aerodigestive tract. Berries are currently of high interest to researchers due to their high dietary source of phytochemicals. Black raspberries (BRB), Rubus occidentalis, are of special interest due to their rich and diverse composition of phytochemicals. In this review, we present the most up-to-date preclinical and clinical data involving berries and their phytochemicals in the chemoprevention of a variety of cancers and diseases. BRBs possess a variety of health benefits including anti-proliferative properties, anti-inflammatory activity, activation of pro-cell-death pathways, modulation of the immune response, microbiome modulation, reduction in oxidative stress, and many more. However, little has been done in both preclinical and clinical settings on the effects of BRB administration in combination with other cancer therapies currently available for patients. With the high potential for BRBs as chemopreventive agents, there is a need to investigate their potential in combination with other treatments to improve therapeutic efficacy.
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Affiliation(s)
- Felipe F. Lamenza
- Department of Pathology, The Ohio State University Wexner Medical Center, Columbus, OH 43210, USA; (F.F.L.); (P.U.); (P.R.); (S.S.); (S.J.); (N.H.); (H.P.)
- Department of Microbiology, The Ohio State University, Columbus, OH 43210, USA
| | - Puja Upadhaya
- Department of Pathology, The Ohio State University Wexner Medical Center, Columbus, OH 43210, USA; (F.F.L.); (P.U.); (P.R.); (S.S.); (S.J.); (N.H.); (H.P.)
| | - Peyton Roth
- Department of Pathology, The Ohio State University Wexner Medical Center, Columbus, OH 43210, USA; (F.F.L.); (P.U.); (P.R.); (S.S.); (S.J.); (N.H.); (H.P.)
| | - Suvekshya Shrestha
- Department of Pathology, The Ohio State University Wexner Medical Center, Columbus, OH 43210, USA; (F.F.L.); (P.U.); (P.R.); (S.S.); (S.J.); (N.H.); (H.P.)
- Department of Microbiology, The Ohio State University, Columbus, OH 43210, USA
| | - Sushmitha Jagadeesha
- Department of Pathology, The Ohio State University Wexner Medical Center, Columbus, OH 43210, USA; (F.F.L.); (P.U.); (P.R.); (S.S.); (S.J.); (N.H.); (H.P.)
| | - Natalie Horn
- Department of Pathology, The Ohio State University Wexner Medical Center, Columbus, OH 43210, USA; (F.F.L.); (P.U.); (P.R.); (S.S.); (S.J.); (N.H.); (H.P.)
| | - Hasan Pracha
- Department of Pathology, The Ohio State University Wexner Medical Center, Columbus, OH 43210, USA; (F.F.L.); (P.U.); (P.R.); (S.S.); (S.J.); (N.H.); (H.P.)
| | - Steve Oghumu
- Department of Pathology, The Ohio State University Wexner Medical Center, Columbus, OH 43210, USA; (F.F.L.); (P.U.); (P.R.); (S.S.); (S.J.); (N.H.); (H.P.)
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Carneiro Lobo LA, Alves Santos P, de Sousa JT, Picada JN, Bianchi SE, Bassani VL, da Silva FC, Ethur EM, Goettert MI, Pereira P. Toxicological profile of the Hymenaea courbaril stem bark hydroalcoholic extract using in vitro bioassays and an alternative in vivo Caenorhabditis elegans model. JOURNAL OF TOXICOLOGY AND ENVIRONMENTAL HEALTH. PART A 2023; 86:678-695. [PMID: 37482814 DOI: 10.1080/15287394.2023.2237069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/25/2023]
Abstract
Hymenaea genus has been used in folk medicine in Brazil, but few studies investigated its toxicity profile. Thus, the aim of this study was to determine toxicological parameters of Hymenaea courbaril stem bark hydroalcoholic extract by utilizing three cell lines including murine macrophages (RAW 264.7), mouse fibroblast cells (L929) and human lung fibroblast (MRC-5), as well as Salmonella/microsome assay, and in vivo Caenorhabditis elegans model. The predominant detected phytoconstituents in the extract were coumarins, flavonoids, phenolics, tannins and saponins and by HPLC analysis, astilbin (AST) was found to be the main component. The DPPH assay demonstrated that H. courbaril hydroalcoholic extract exhibited potent antioxidant activity, with an IC50 of 3.12 μg/ml. The extract at concentrations of 400 and 800 μg/ml decreased cell viability 48 hr after treatment in L929 and MRC-5 cell lines. In the Raw 264.7 strain, just the highest concentration (800 μg/ml) lowered cell viability within 48 hr following exposure. The concentration of 100 μg/ml did not markedly affect cell viability in the trypan blue assay. In the alkaline comet assay the extract was found to be non-genotoxic. In the Ames test, the extract exhibited low mutagenic potential without metabolic activation, since only the highest concentrations produced an effect. H. courbaril extract only affected the survival of C. elegans at concentrations of 800 and 1600 μl/ml. These findings demonstrate that H. courbaril extract appears to exert low toxicity as evidenced in vitro and mutagenicity assays; however, the biological relevance of the response of C. elegans survival to safety assessments needs further studies.
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Affiliation(s)
- Larissa Aline Carneiro Lobo
- Laboratory of Neuropharmacology and Preclinical Toxicology, Federal University of Rio Grande Do Sul, Porto Alegre, RS - Brazil
| | - Peterson Alves Santos
- Laboratory of Neuropharmacology and Preclinical Toxicology, Federal University of Rio Grande Do Sul, Porto Alegre, RS - Brazil
| | - Jayne Torres de Sousa
- Laboratory of Genetic Toxicology, Postgraduate Program in Molecular and Cell Biology Applied to Health, Lutheran University of Brazil (ULBRA), Canoas, RS, Brazil
| | - Jaqueline Nascimento Picada
- Laboratory of Genetic Toxicology, Postgraduate Program in Molecular and Cell Biology Applied to Health, Lutheran University of Brazil (ULBRA), Canoas, RS, Brazil
| | - Sara Elis Bianchi
- Galenic Development Laboratory, Graduate in Pharmaceutical Sciences, Faculty of Pharmacy, Federal University of Rio Grande Do Sul, Porto Alegre, RS - Brazil
| | - Valquiria Linck Bassani
- Galenic Development Laboratory, Graduate in Pharmaceutical Sciences, Faculty of Pharmacy, Federal University of Rio Grande Do Sul, Porto Alegre, RS - Brazil
| | | | - Eduardo Miranda Ethur
- Postgraduate Program in Biotechnology and Post Graduate Program in Environment and Development, University of Vale Do Taquari (Univates), Lajeado, RS - Brazil
| | - Márcia Inês Goettert
- Postgraduate Program in Biotechnology and Post Graduate Program in Environment and Development, University of Vale Do Taquari (Univates), Lajeado, RS - Brazil
| | - Patrícia Pereira
- Laboratory of Neuropharmacology and Preclinical Toxicology, Federal University of Rio Grande Do Sul, Porto Alegre, RS - Brazil
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Upadhaya P, Lamenza FF, Shrestha S, Roth P, Jagadeesha S, Pracha H, Horn NA, Oghumu S. Berry Extracts and Their Bioactive Compounds Mitigate LPS and DNFB-Mediated Dendritic Cell Activation and Induction of Antigen Specific T-Cell Effector Responses. Antioxidants (Basel) 2023; 12:1667. [PMID: 37759970 PMCID: PMC10525528 DOI: 10.3390/antiox12091667] [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: 06/17/2023] [Revised: 08/08/2023] [Accepted: 08/22/2023] [Indexed: 09/29/2023] Open
Abstract
Berries have gained widespread recognition for their abundant natural antioxidant, anti-inflammatory, and immunomodulatory properties. However, there has been limited research conducted thus far to investigate the role of the active constituents of berries in alleviating contact hypersensitivity (CHS), the most prevalent occupational dermatological disease. Our study involved an ex vivo investigation aimed at evaluating the impact of black raspberry extract (BRB-E) and various natural compounds found in berries, such as protocatechuic acid (PCA), proanthocyanidins (PANT), ellagic acid (EA), and kaempferol (KMP), on mitigating the pathogenicity of CHS. We examined the efficacy of these natural compounds on the activation of dendritic cells (DCs) triggered by 2,4-dinitrofluorobenzene (DNFB) and lipopolysaccharide (LPS). Specifically, we measured the expression of activation markers CD40, CD80, CD83, and CD86 and the production of proinflammatory cytokines, including Interleukin (IL)-12, IL-6, TNF-α, and IL-10, to gain further insights. Potential mechanisms through which these phytochemicals could alleviate CHS were also investigated by investigating the role of phospho-ERK. Subsequently, DCs were co-cultured with T-cells specific to the OVA323-339 peptide to examine the specific T-cell effector responses resulting from these interactions. Our findings demonstrated that BRB-E, PCA, PANT, and EA, but not KMP, inhibited phosphorylation of ERK in LPS-activated DCs. At higher doses, EA significantly reduced expression of all the activation markers studied in DNFB- and LPS-stimulated DCs. All compounds tested reduced the level of IL-6 in DNFB-stimulated DCs in Flt3L as well as in GM-CSF-derived DCs. However, levels of IL-12 were reduced by all the tested compounds in LPS-stimulated Flt3L-derived BMDCs. PCA, PANT, EA, and KMP inhibited the activated DC-mediated Interferon (IFN)-γ and IL-17 production by T-cells. Interestingly, PANT, EA, and KMP significantly reduced T-cell proliferation and the associated IL-2 production. Our study provides evidence for differential effects of berry extracts and natural compounds on DNFB and LPS-activated DCs revealing potential novel approaches for mitigating CHS.
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Affiliation(s)
- Puja Upadhaya
- Department of Pathology, The Ohio State University Wexner Medical Center, Columbus, OH 43210, USA; (P.U.); (F.F.L.); (S.S.); (P.R.); (S.J.); (H.P.); (N.A.H.)
| | - Felipe F. Lamenza
- Department of Pathology, The Ohio State University Wexner Medical Center, Columbus, OH 43210, USA; (P.U.); (F.F.L.); (S.S.); (P.R.); (S.J.); (H.P.); (N.A.H.)
- Department of Microbiology, The Ohio State University, Columbus, OH 43210, USA
| | - Suvekshya Shrestha
- Department of Pathology, The Ohio State University Wexner Medical Center, Columbus, OH 43210, USA; (P.U.); (F.F.L.); (S.S.); (P.R.); (S.J.); (H.P.); (N.A.H.)
- Department of Microbiology, The Ohio State University, Columbus, OH 43210, USA
| | - Peyton Roth
- Department of Pathology, The Ohio State University Wexner Medical Center, Columbus, OH 43210, USA; (P.U.); (F.F.L.); (S.S.); (P.R.); (S.J.); (H.P.); (N.A.H.)
| | - Sushmitha Jagadeesha
- Department of Pathology, The Ohio State University Wexner Medical Center, Columbus, OH 43210, USA; (P.U.); (F.F.L.); (S.S.); (P.R.); (S.J.); (H.P.); (N.A.H.)
| | - Hasan Pracha
- Department of Pathology, The Ohio State University Wexner Medical Center, Columbus, OH 43210, USA; (P.U.); (F.F.L.); (S.S.); (P.R.); (S.J.); (H.P.); (N.A.H.)
| | - Natalie A. Horn
- Department of Pathology, The Ohio State University Wexner Medical Center, Columbus, OH 43210, USA; (P.U.); (F.F.L.); (S.S.); (P.R.); (S.J.); (H.P.); (N.A.H.)
| | - Steve Oghumu
- Department of Pathology, The Ohio State University Wexner Medical Center, Columbus, OH 43210, USA; (P.U.); (F.F.L.); (S.S.); (P.R.); (S.J.); (H.P.); (N.A.H.)
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Li S, Liu F, Wu M, Li Y, Song X, Yin J. Effects of Drying Treatments on Nutritional Compositions, Volatile Flavor Compounds, and Bioactive Substances of Broad Beans. Foods 2023; 12:foods12112160. [PMID: 37297405 DOI: 10.3390/foods12112160] [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: 04/24/2023] [Revised: 05/22/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
In this study, different drying methods, including hot air drying, sun drying, and freeze drying were employed to dry fresh broad beans. The nutritional composition, volatile organic components and bioactive substances of the dried broad beans were systematically compared. The results indicated significant differences (p < 0.05) in nutritional composition, such as protein and soluble sugar content. Among the 66 identified volatile organic compounds, freeze drying and hot air drying significantly promote the production of alcohols and aldehydes, while sun drying effectively preserves esters. In terms of bioactive substances, broad beans dried by freeze drying exhibit the highest total phenol content as well as the strongest antioxidant capacity and gallic acid, followed by sun drying. The chemometric analysis revealed that the bioactive compounds in broad beans dried by three different methods were primarily composed of flavonoids, organic acids, and amino acids with significant differentiation. Notably, freeze-dried and sun-dried broad beans exhibited a higher concentration of differential substances.
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Affiliation(s)
- Si Li
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| | - Fangwei Liu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| | - Mulan Wu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| | - Yuhao Li
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| | - Xiaoxiao Song
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| | - Junyi Yin
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
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Geng Y, Mou Y, Xie Y, Ji J, Chen F, Liao X, Hu X, Ma L. Dietary Advanced Glycation End Products: An Emerging Concern for Processed Foods. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2169867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
Affiliation(s)
- Yaqian Geng
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Yao Mou
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Yingfeng Xie
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Junfu Ji
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Lingjun Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, China
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Untargeted Metabolomics Reveals New Markers of Food Processing for Strawberry and Apple Purees. Molecules 2022; 27:molecules27217275. [DOI: 10.3390/molecules27217275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 10/21/2022] [Accepted: 10/23/2022] [Indexed: 11/16/2022] Open
Abstract
In general, food processing and its conditions affect nutrients, bioactive compounds, and sensory characteristics of food products. This research aims to use a non-targeted metabolomics approach based on UPLC-ESI-QTOF-MS to determine how fruit processing can affect the metabolic profile of fruits and, through a comprehensive metabolic analysis, identify possible markers to assess their degree of processing. The present study uses a real case from the food industry to evaluate markers of the processing of strawberry and apple purees industrially elaborated with different processing techniques and conditions. The results from the multivariate analysis revealed that samples were grouped according to the type of processing, evidencing changes in their metabolic profiles and an apparent temperature-dependent effect. These metabolic profiles showed changes according to the relevance of thermal conditions but also according to the exclusively cold treatment, in the case of strawberry puree, and the pressure treatment, in the case of apple puree. After data analysis, seven metabolites were identified and proposed as processing markers: pyroglutamic acid, pteroyl-D-glutamic acid, 2-hydroxy-5-methoxy benzoic acid, and 2-hydroxybenzoic acid β-d-glucoside in strawberry and di-hydroxycinnamic acid glucuronide, caffeic acid and lysoPE(18:3(9Z,12Z,15Z)/0:0) in apple purees. The use of these markers may potentially help to objectively measure the degree of food processing and help to clarify the controversial narrative on ultra-processed foods.
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Yan S, Wang X, Wu Y, Wang K, Shan J, Xue X. A metabolomics approach revealed an Amadori compound distinguishes artificially heated and naturally matured acacia honey. Food Chem 2022; 385:132631. [DOI: 10.1016/j.foodchem.2022.132631] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 03/02/2022] [Accepted: 03/03/2022] [Indexed: 02/04/2023]
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Xie Y, Ma M, Zhang C, Yang Y, Shumin S, Ma W, Li Q. Experimental and theoretical research on the effect of coupling heat and pH on the structure and antioxidant activity of cyanidin-3-O-glucoside from black soybean coat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1842-1850. [PMID: 34460956 DOI: 10.1002/jsfa.11519] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 07/23/2021] [Accepted: 08/30/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Since anthocyanin has good coloration and antioxidant properties, many studies have focused on exploring the stability and antioxidant activity of anthocyanin. The objective of this work was to study effects of pH and temperature on the bioactivity of cyanidin-3-O-glucoside (C3G) and ultra-performance liquid chromatography-photodiode array-electrospray ionization-quadrupole-time-of-flight mass spectrometry (UPLC-PDA-ESI-Q-TOF-MS) and density functional theory (DFT) were used to explain the mechanism of structural transformation of C3G affecting their bioactivity at the molecular level. RESULTS During the heating process at pH 2.2 to 7.0,the flavylium cation content of C3G decreased from 92.71% to 51.64% and the chalcone content increased from 7.29% to 30.61%. The quinoidal base and first discovery of the degradation product of the C3G, 1-(3,4-dihydroxy-phenyl)-2-(3, 4,5-trihydroxy-6-hydroxymethyl-tetrahydro-pyran-2-yloxy)-ethanone, were only detected in heated samples at pH 7.0. DFT revealed the antioxidant mechanism was mediated by sequential proton loss electron transfer and the antioxidant activity of C3G in pH 5.0 and 7.0 environments was higher than that in the pH 2.2 environment. CONCLUSIONS The results revealed the thermal degradation products of C3G included catechin, 3,4-dihydroxybenzoic acid, 2,4,6-trihydroxy-benzaldehyde and 1-(3,4-Dihydroxy-phenyl)-2-(3,4,5-trihydroxy-6-hydroxymethyl-tetrahydro-pyran-2-yloxy)-ethanone. C3G had higher antioxidant activity in weakly acidic to near-neutral environments and the reactive sites were most likely at the 4'-OH and 5-OH sites. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Yanli Xie
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Zhengzhou, China
| | - Mengyao Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Zhengzhou, China
| | - Chunyu Zhang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Zhengzhou, China
| | - Yuhui Yang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Zhengzhou, China
| | - Sun Shumin
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Zhengzhou, China
| | - Weibin Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Zhengzhou, China
| | - Qian Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Zhengzhou, China
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Brigante FI, Podio NS, Wunderlin DA, Baroni MV. Comparative metabolite fingerprinting of chia, flax and sesame seeds using LC-MS untargeted metabolomics. Food Chem 2022; 371:131355. [PMID: 34808769 DOI: 10.1016/j.foodchem.2021.131355] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 10/01/2021] [Accepted: 10/04/2021] [Indexed: 11/29/2022]
Abstract
Chia, flax, and sesame seeds are well known for their nutritional quality and are commonly included in bakery products. So far, the development of methods to verify their presence and authenticity in foods is a requisite and a raised need. In this work we applied untargeted metabolomics to propose authenticity markers. Seeds were analyzed by HPLC-MS/MS and 9938 features in negative mode and 9044 in positive mode were obtained by Mzmine. After isotopes grouping, alignment, gap-filling, filtering adducts, and normalization, PCA was applied to explore the dataset and recognize pre-existent classification patterns. OPLS-DA analysis and S-Plots were used as supervised methods. Twenty-five molecules (12 in negative mode and 13 in positive mode) were selected as discriminant for the three seeds, polyphenols and lignans were identified among them. To the best of our knowledge, this is the first approach using non-target HPLC-MS/MS for the authentication of chia, flax and sesame seeds.
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Affiliation(s)
- Federico I Brigante
- ICYTAC (Instituto de Ciencia y Tecnología de Alimentos Córdoba), CONICET and Universidad Nacional de Córdoba, Bv. Dr. Juan Filloy s/n; Cdad. Universitaria, 5000 Córdoba, Argentina; Universidad Nacional de Córdoba, Facultad de Ciencias Químicas, Departamento de Química Orgánica and ISIDSA-SECyT, Medina Allende esq. Haya de La Torre, Edif. Ciencias II, Cdad. Universitaria, 5000 Córdoba, Argentina
| | - Natalia S Podio
- ICYTAC (Instituto de Ciencia y Tecnología de Alimentos Córdoba), CONICET and Universidad Nacional de Córdoba, Bv. Dr. Juan Filloy s/n; Cdad. Universitaria, 5000 Córdoba, Argentina; Universidad Nacional de Córdoba, Facultad de Ciencias Químicas, Departamento de Química Orgánica and ISIDSA-SECyT, Medina Allende esq. Haya de La Torre, Edif. Ciencias II, Cdad. Universitaria, 5000 Córdoba, Argentina
| | - Daniel A Wunderlin
- ICYTAC (Instituto de Ciencia y Tecnología de Alimentos Córdoba), CONICET and Universidad Nacional de Córdoba, Bv. Dr. Juan Filloy s/n; Cdad. Universitaria, 5000 Córdoba, Argentina; Universidad Nacional de Córdoba, Facultad de Ciencias Químicas, Departamento de Química Orgánica and ISIDSA-SECyT, Medina Allende esq. Haya de La Torre, Edif. Ciencias II, Cdad. Universitaria, 5000 Córdoba, Argentina
| | - Maria V Baroni
- ICYTAC (Instituto de Ciencia y Tecnología de Alimentos Córdoba), CONICET and Universidad Nacional de Córdoba, Bv. Dr. Juan Filloy s/n; Cdad. Universitaria, 5000 Córdoba, Argentina; Universidad Nacional de Córdoba, Facultad de Ciencias Químicas, Departamento de Química Orgánica and ISIDSA-SECyT, Medina Allende esq. Haya de La Torre, Edif. Ciencias II, Cdad. Universitaria, 5000 Córdoba, Argentina.
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12
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Wang P, Zhong L, Yang H, Zhu F, Hou X, Wu C, Zhang R, Cheng Y. Comparative analysis of antioxidant activities between dried and fresh walnut kernels by metabolomic approaches. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112875] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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13
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Alolga RN, Osae R, Apaliya MT, Ibrahim TS, Ahmed MSA, Kwaw E, Antiri EA. Vacuum pressure combined with osmosonication as an innovative pre-drying technique for Ghanaian ginger: Evidence from the metabolome and quality characteristics of the dried product. ULTRASONICS SONOCHEMISTRY 2021; 80:105841. [PMID: 34826726 PMCID: PMC8633365 DOI: 10.1016/j.ultsonch.2021.105841] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 11/12/2021] [Accepted: 11/20/2021] [Indexed: 05/04/2023]
Abstract
We assessed the impact of selected pretreatment techniques, thus, vacuum-assisted osmotic dehydration (VOD), vacuum-assisted sonication (VSON) and vacuum-assisted osmosonication (VOS) on the metabolomes and quality characteristics of infrared-dried ginger slices. We found marked metabolome differences between the pretreated ginger samples, evidenced by differential amounts of 6-gingerol and 6-shogaol, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activities. We also found distinct differences in the drying kinetics and sensory characteristics of the pretreated samples. Generally, VOS pretreatment gave the best outcomes. The VOS-pretreated samples contained the highest contents of the marker compounds, TPC, TFC and gave the best antioxidant activity. The VOS-pretreated samples also recorded the shortest drying time and exhibited the best sensory attributes. Overall, the general order observed was, VOS > VSON > VOD > control for all quality parameters examined. VOS pretreatment of ginger before drying therefore holds a great potential for large-scale industrial application.
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Affiliation(s)
- Raphael N Alolga
- State Key Laboratory of Natural Medicines, Department of Pharmacognosy, China, Pharmaceutical University, No. 639 Longmian Road, Nanjing 211198, China.
| | - Richard Osae
- Cape Coast Technical University, School of Applied Science and Technology, Department of Food Science and Postharvest Technology, Cape Coast, Ghana
| | - Maurice T Apaliya
- Cape Coast Technical University, School of Applied Science and Technology, Department of Food Science and Postharvest Technology, Cape Coast, Ghana
| | - Traore S Ibrahim
- State Key Laboratory of Natural Medicines, Department of Pharmacognosy, China, Pharmaceutical University, No. 639 Longmian Road, Nanjing 211198, China
| | - Mohammed S A Ahmed
- State Key Laboratory of Natural Medicines, Department of Pharmacognosy, China, Pharmaceutical University, No. 639 Longmian Road, Nanjing 211198, China
| | - Emmanuel Kwaw
- Cape Coast Technical University, School of Applied Science and Technology, Department of Food Science and Postharvest Technology, Cape Coast, Ghana
| | - Eric A Antiri
- Agogo Presbyterian Women's College of Education, Department of Applied Science, Agogo- Ashanti Region, Ghana
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14
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Pedrosa MC, Lima L, Heleno S, Carocho M, Ferreira ICFR, Barros L. Food Metabolites as Tools for Authentication, Processing, and Nutritive Value Assessment. Foods 2021; 10:2213. [PMID: 34574323 PMCID: PMC8465241 DOI: 10.3390/foods10092213] [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: 08/10/2021] [Revised: 09/14/2021] [Accepted: 09/15/2021] [Indexed: 12/25/2022] Open
Abstract
Secondary metabolites are molecules with unlimited applications that have been gaining importance in various industries and studied from many angles. They are mainly used for their bioactive capabilities, but due to the improvement of sensibility in analytical chemistry, they are also used for authentication and as a quality control parameter for foods, further allowing to help avoid food adulteration and food fraud, as well as helping understand the nutritional value of foods. This manuscript covers the examples of secondary metabolites that have been used as qualitative and authentication molecules in foods, from production, through processing and along their shelf-life. Furthermore, perspectives of analytical chemistry and their contribution to metabolite detection and general perspectives of metabolomics are also discussed.
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Affiliation(s)
| | | | | | - Márcio Carocho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (M.C.P.); (L.L.); (S.H.); (I.C.F.R.F.); (L.B.)
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15
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Fu J, Zhang LL, Li W, Zhang Y, Zhang Y, Liu F, Zou L. Application of metabolomics for revealing the interventional effects of functional foods on metabolic diseases. Food Chem 2021; 367:130697. [PMID: 34365248 DOI: 10.1016/j.foodchem.2021.130697] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Revised: 07/23/2021] [Accepted: 07/24/2021] [Indexed: 12/12/2022]
Abstract
Metabolomics is an important branch of systems biology, which can detect changes in the body's metabolism before and after the intervention of functional foods, identify effective metabolites, and predict the interventional effects and the mechanism. This review summarizes the latest research outcomes regarding interventional effects of functional foods on metabolic diseases via metabolomics analysis. Since metabolomics approaches are powerful strategies for revealing the changes in bioactive compounds of functional foods during processing and storage, we also discussed the effects of these parameters on functional food metabolites using metabolomics approaches. To date, a number of endogenous metabolites related to the metabolic diseases after functional foods intervention have been discovered. Unfortunately, the mechanisms of metabolic disease-related molecules are still unclear and require further studies. The combination of metabolomics with other omics technologies could further promote its ability to fully understand the precise biological processes of functional food intervention on metabolic diseases.
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Affiliation(s)
- Jia Fu
- School of Basic Medical Sciences, Chengdu University, Chengdu 610106, China
| | - Le-Le Zhang
- School of Basic Medical Sciences, Chengdu University, Chengdu 610106, China
| | - Wei Li
- School of Basic Medical Sciences, Chengdu University, Chengdu 610106, China
| | - Yan Zhang
- School of Basic Medical Sciences, Chengdu University, Chengdu 610106, China
| | - Yamei Zhang
- Clinical Genetics Laboratory, Affiliated Hospital & Clinical Medical College of Chengdu University, Chengdu 610081, China
| | - Fang Liu
- Shanghai Research Center for Modernization of Traditional Chinese Medicine, Shanghai Institute of Materia Medica, Chinese Academy of Science, Shanghai 201203, China.
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
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16
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Utpott M, Rodrigues E, Rios ADO, Mercali GD, Flôres SH. Metabolomics: An analytical technique for food processing evaluation. Food Chem 2021; 366:130685. [PMID: 34333182 DOI: 10.1016/j.foodchem.2021.130685] [Citation(s) in RCA: 70] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 07/19/2021] [Accepted: 07/20/2021] [Indexed: 12/16/2022]
Abstract
This review aimed to retrieve the most recent research with strong impact concerning the application of metabolomics analysis in food processing. The literature reveals the high capacity of this methodology to evaluate chemical and organoleptic transformations that occur during food production. Current and potential applications of metabolomics analysis will be addressed, focusing on process-composition-function relationships. The use of the metabolomics approach to evaluate transformations in foods submitted to minimal processes, heat or cold treatments, drying, fermentation, chemical and enzymatic treatments and processes using innovative technologies will be discussed. Moreover, the main strategies and advantages of metabolomics-based approaches are reviewed, as well as the most used analytical platforms. Overall, metabolomics can be seen as an important tool to support academia and industry on pursuing knowledge about the transformation of raw animal or plant materials into ready-to-eat products.
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Affiliation(s)
- Michele Utpott
- Bioactive Compounds Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Avenue Bento Gonçalves n° 9500, P. O. Box 15059, Porto Alegre, Rio Grande do Sul 91501-970, Brazil.
| | - Eliseu Rodrigues
- Food Science and Technology Institute, Federal University of Rio Grande do Sul, Avenue Bento Gonçalves n° 9500, Porto Alegre, Rio Grande do Sul 91501-970, Brazil.
| | - Alessandro de Oliveira Rios
- Bioactive Compounds Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Avenue Bento Gonçalves n° 9500, P. O. Box 15059, Porto Alegre, Rio Grande do Sul 91501-970, Brazil.
| | - Giovana Domeneghini Mercali
- Food Science and Technology Institute, Federal University of Rio Grande do Sul, Avenue Bento Gonçalves n° 9500, Porto Alegre, Rio Grande do Sul 91501-970, Brazil.
| | - Simone Hickmann Flôres
- Bioactive Compounds Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Avenue Bento Gonçalves n° 9500, P. O. Box 15059, Porto Alegre, Rio Grande do Sul 91501-970, Brazil.
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17
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Liquid Chromatographic Quadrupole Time-of-Flight Mass Spectrometric Untargeted Profiling of (Poly)phenolic Compounds in Rubus idaeus L. and Rubus occidentalis L. Fruits and Their Comparative Evaluation. Antioxidants (Basel) 2021; 10:antiox10050704. [PMID: 33946792 PMCID: PMC8145548 DOI: 10.3390/antiox10050704] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 04/19/2021] [Accepted: 04/27/2021] [Indexed: 11/17/2022] Open
Abstract
This study provided a detailed profiling of the antioxidant and bioactive compounds occurring in three varieties of Rubus idaeus L. fruits (“Fall Gold”, “Glen Ample” and “Tulameen”) compared to Rubus occidentalis L. black raspberry (“Jewel” cultivar), adopting a comprehensive untargeted metabolomics approach developed with UHPLC analysis coupled with quadrupole/time-of-flight high resolution mass spectrometry, using the SWATH® acquisition protocol. The feature selection and annotation workflow, applied to the analysis of raspberry extracts in both polarities, allowed identifying 68 bioactive compounds mainly belonging to the classes of (poly)phenolic compounds. Interestingly, some of these identifications (e.g., ferulic acid glycosides and the ellagitannin-like nobotanin/malabathrin) represent the first report in raspberry fruits. Principal component analysis made possible highlighting the features more related to the expression of a genotype effect within the R. idaeus species or between the two raspberry species herein investigated. Overall, flavanols were the most discriminating features for the Fall Gold variety, whereas ellagitannins and flavonol glycosides represent more distinctive metabolic traits in Glen Ample and Tulameen fruits. Moreover, R. occidentalis Jewel variety was strongly characterized by the occurrence of anthocyanins, such as cyanidin, pelargonidin and delphinidin glycosides.
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18
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Zheng J, Guo H, Ou J, Liu P, Huang C, Wang M, Simal-Gandara J, Battino M, Jafari SM, Zou L, Ou S, Xiao J. Benefits, deleterious effects and mitigation of methylglyoxal in foods: A critical review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.10.031] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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19
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Li Y, Wang X, Li C, Huang W, Gu K, Wang Y, Yang B, Li Y. Exploration of chemical markers using a metabolomics strategy and machine learning to study the different origins of Ixeris denticulata (Houtt.) Stebb. Food Chem 2020; 330:127232. [PMID: 32535318 DOI: 10.1016/j.foodchem.2020.127232] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2019] [Revised: 04/05/2020] [Accepted: 06/01/2020] [Indexed: 01/16/2023]
Abstract
As a generally edible plant, Ixeris denticulata (Houtt.) Stebb is widely distributed in China. Its medicinal value has attracted much attention in recent years. However, the chemical markers that cause quality and taste differences in I. denticulata from different regions are currently unclear. In this study, samples from 8 different origins were collected and analysed by UPLC-Q-TOF/MS. A metabolomics data processing strategy and machine learning method were established to explore the reasons for the difference in quality and taste of different origins from the perspective of chemical composition. With the established strategy, 10 characteristic chemical markers were identified that could be used to distinguish the origins of I. denticulata. The strategy proposed in this study could provide a certain basis for quality control and reasonable consumption of I. denticulata and additional food and medicinal homologous species.
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Affiliation(s)
- Ying Li
- Tianjin University of Traditional Chinese Medicine, No. 10 Poyang Lake Road, West Zone, Tuanbo New City, Jinghai District, Tianjin 301617, China
| | - Xing Wang
- Tianjin University of Traditional Chinese Medicine, No. 10 Poyang Lake Road, West Zone, Tuanbo New City, Jinghai District, Tianjin 301617, China
| | - Chunyan Li
- Tianjin University of Traditional Chinese Medicine, No. 10 Poyang Lake Road, West Zone, Tuanbo New City, Jinghai District, Tianjin 301617, China
| | - Wei Huang
- Tianjin University of Traditional Chinese Medicine, No. 10 Poyang Lake Road, West Zone, Tuanbo New City, Jinghai District, Tianjin 301617, China
| | - Kun Gu
- Tianjin University of Traditional Chinese Medicine, No. 10 Poyang Lake Road, West Zone, Tuanbo New City, Jinghai District, Tianjin 301617, China
| | - Yuming Wang
- Tianjin University of Traditional Chinese Medicine, No. 10 Poyang Lake Road, West Zone, Tuanbo New City, Jinghai District, Tianjin 301617, China
| | - Bin Yang
- Tianjin University of Traditional Chinese Medicine, No. 10 Poyang Lake Road, West Zone, Tuanbo New City, Jinghai District, Tianjin 301617, China.
| | - Yubo Li
- Tianjin University of Traditional Chinese Medicine, No. 10 Poyang Lake Road, West Zone, Tuanbo New City, Jinghai District, Tianjin 301617, China.
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20
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Zheng J, Wu Z, Yang N, Zhou K, Hu W, Ou S, Liu P. Widely Targeted UHPLC-MS/MS Metabolomic Analysis on the Chemical Variation in Blueberry-Filled Pastries During Processing. Front Nutr 2020; 7:569172. [PMID: 33240917 PMCID: PMC7680857 DOI: 10.3389/fnut.2020.569172] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Accepted: 08/26/2020] [Indexed: 12/19/2022] Open
Abstract
The majority of components in fruits are sensitive to heat-processing. Nevertheless, fruits are becoming popular ingredients in processed foods, like bakery foods. Therefore, the fate of the components in the fruit-involved food during thermal processing is important for the assessment of their nutritional values and sensory properties. Unfortunately, comprehensive knowledge of the compositional alteration in real food products during processing is limited. In the current study, a popular bakery food, blueberry-filled pastry, was taken as the object, and a widely targeted metabolomic approach was applied to investigate the holistic compositional variation of blueberry filling during pastry preparation. Amongst the total of 630 chemicals identified, 288 chemicals were screened as differential compounds between samples collected at different processing stages. The most variation of the chemicals was observed during the process of stir-frying. A total of 197 chemicals varied significantly in concentrations during stir-frying, while only 75 chemicals altered significantly in contents during baking. Amongst 288 differential compounds, 117 belonged to the group of phenolic compounds, with the others found to be sugars and organic acids, amino acids, lipids, nucleotides, etc. The possible mechanisms of the chemical alterations during thermal processing were also discussed in the current study. The data provide comprehensive information on the compositional changes in berry-containing fillings during thermal processing, and hints and emphasis for further investigation of the underlying mechanisms.
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Affiliation(s)
- Jie Zheng
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Zhongjun Wu
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Nan Yang
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Kangning Zhou
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Wenzhong Hu
- College of Life Science, Dalian Minzu University, Dalian, China.,Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Dalian, China
| | - Shiyi Ou
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Pengzhan Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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21
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Xia Y, Yu J, Miao W, Shuang Q. A UPLC-Q-TOF-MS-based metabolomics approach for the evaluation of fermented mare’s milk to koumiss. Food Chem 2020; 320:126619. [DOI: 10.1016/j.foodchem.2020.126619] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 02/18/2020] [Accepted: 03/15/2020] [Indexed: 12/11/2022]
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22
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Valdés García A, Maestre Pérez SE, Butsko M, Prats Moya MS, Beltrán Sanahuja A. Authentication of "Adelita" Raspberry Cultivar Based on Physical Properties, Antioxidant Activity and Volatile Profile. Antioxidants (Basel) 2020; 9:antiox9070593. [PMID: 32640717 PMCID: PMC7402179 DOI: 10.3390/antiox9070593] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 07/01/2020] [Accepted: 07/02/2020] [Indexed: 02/07/2023] Open
Abstract
Agricultural selection programmes are, today, working hard to obtain novel raspberry cultivars with higher nutritional and commercial quality. One of those cultivars is “Adelita”. This study aims to provide novel tools for raspberry cultivar identification—more specifically, the differentiation of “Adelita” from other raspberry cultivars. To perform this study, five “Adelita” samples were analysed—four cultivated in Spain and one, in Morocco—and they were compared to seven samples from six raspberry cultivars (“P04”, “Lupita”, “Enrosadira”, “P10”, “Quanza” and “Versalles”). The physical parameters (mass, length, equatorial diameter and firmness) combined with the Total Phenolic Content (TPC); the antioxidant capacity according to the antioxidant activity tested with the 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric-reducing antioxidant power (FRAP) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) methods; and the main target volatile compounds were used as independent variables. Principal component and cluster analysis showed that the target volatiles and physical parameters together with the TPC and DPPH values could be useful to classify Adelita cultivars separately from the rest of the cultivars included in the work. Those results proved that the developed methodology could be proposed as a reliable approach for the identification of cultivar fraud in the supply chain.
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Roberts KM, Grainger EM, Thomas‐Ahner JM, Hinton A, Gu J, Riedl K, Vodovotz Y, Abaza R, Schwartz SJ, Clinton SK. Dose‐Dependent Increases in Ellagitannin Metabolites as Biomarkers of Intake in Humans Consuming Standardized Black Raspberry Food Products Designed for Clinical Trials. Mol Nutr Food Res 2020; 64:e1900800. [DOI: 10.1002/mnfr.201900800] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 01/13/2020] [Indexed: 12/17/2022]
Affiliation(s)
| | | | | | - Alice Hinton
- Division of BiostatisticsThe Ohio State University Columbus OH USA
| | - Junnan Gu
- Department of Human SciencesThe Ohio State University Columbus OH USA
| | - Ken Riedl
- Comprehensive Cancer CenterThe Ohio State University Columbus OH USA
- Department of Food Science and TechnologyThe Ohio State University Columbus OH USA
- Nutrient and Phytochemical Analytic Shared ResourceComprehensive Cancer CenterThe Ohio State University Columbus OH USA
| | - Yael Vodovotz
- Comprehensive Cancer CenterThe Ohio State University Columbus OH USA
- Department of Food Science and TechnologyThe Ohio State University Columbus OH USA
| | - Ronney Abaza
- Department of UrologyThe Ohio State University Columbus OH USA
- Ohio Health Physician Group Robotic Urologic and Cancer SurgeryDublin Methodist Hospital 7450 Hospital Drive, Suite 300 Dublin OH 8518 43016 USA
| | - Steven J. Schwartz
- Comprehensive Cancer CenterThe Ohio State University Columbus OH USA
- Department of Food Science and TechnologyThe Ohio State University Columbus OH USA
- Nutrient and Phytochemical Analytic Shared ResourceComprehensive Cancer CenterThe Ohio State University Columbus OH USA
| | - Steven K. Clinton
- Comprehensive Cancer CenterThe Ohio State University Columbus OH USA
- Nutrient and Phytochemical Analytic Shared ResourceComprehensive Cancer CenterThe Ohio State University Columbus OH USA
- Department of Internal MedicineDivision of Medical OncologyThe Ohio State University Columbus OH USA
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Sittipod S, Schwartz E, Paravisini L, Peterson DG. Identification of flavor modulating compounds that positively impact coffee quality. Food Chem 2019; 301:125250. [DOI: 10.1016/j.foodchem.2019.125250] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 07/23/2019] [Accepted: 07/23/2019] [Indexed: 10/26/2022]
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25
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Characterization of polyphenolic constituents from Sanguisorba officinalis L. and its antibacterial activity. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03276-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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26
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Yang N, Qiu R, Yang S, Zhou K, Wang C, Ou S, Zheng J. Influences of stir-frying and baking on flavonoid profile, antioxidant property, and hydroxymethylfurfural formation during preparation of blueberry-filled pastries. Food Chem 2019; 287:167-175. [PMID: 30857686 DOI: 10.1016/j.foodchem.2019.02.053] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2018] [Revised: 02/01/2019] [Accepted: 02/17/2019] [Indexed: 10/27/2022]
Abstract
Bakery products with fruit fillings are growing fast. Blueberry-filled pastries are widely consumed in China. This study aimed to investigate the effects of two thermal processing procedures (stir-frying and baking) on flavonoid profile, antioxidant property, and hydroxymethylfurfural (HMF) formation during preparation of blueberry-filled pastries. Stir-frying contributed the most to the variations in these values in blueberry filling. Anthocyanins (48%-53% reduction in total) were more susceptible to thermal processing than flavonols (11%-16%). Among anthocyanins, delphinidin glycosides (61%-67% reduction) were the most unstable, followed by malvidin (52%-58%), petunidin (40%-45%), and cyanidin (38%-41%). A high level of HMF (300 mg/kg) was formed during stir-frying. Except for anthocyanins, baking did not significantly influence HMF formation, flavonol degradation, and antioxidant property in the fillings. Stir-frying processing conditions rather than baking must be further investigated for nutrient retention and HMF inhibition.
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Affiliation(s)
- Nan Yang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Ruixia Qiu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Shuo Yang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Kangning Zhou
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Chengtao Wang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
| | - Shiyi Ou
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Jie Zheng
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
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