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Tkaczyńska A, Rytel E, Kucharska AZ, Kolniak-Ostek J, Sokół-Łętowska A. The Influence of the Addition of Fruit and Vegetable Concentrates on the Stability of Anthocyanins in Juices from Colored Potatoes. Int J Mol Sci 2024; 25:7584. [PMID: 39062826 PMCID: PMC11276909 DOI: 10.3390/ijms25147584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2024] [Revised: 07/05/2024] [Accepted: 07/09/2024] [Indexed: 07/28/2024] Open
Abstract
One of the factors precluding potato juice application in the food industry is its propensity for enzymatic browning. The addition of fruit and vegetable concentrates rich in organic acids can reduce unfavorable changes in the color of potato juices and influence the content of biologically active compounds. This study aimed to investigate the effect of the addition of natural fruit and vegetable concentrates to potato juices on their color and on the composition and contents of anthocyanin pigments isolated from them. The color, composition and amount of anthocyanins in potato juices and dyes were determined using HPLC-DAD and UHPLC MS/MS liquid chromatography. It was found that the juices without concentrate addition had, on average, 61% lower total polyphenol content and 63% lower anthocyanin content compared with the juices with added concentrates. The isolated pigments contained, on average, 30-40 times more anthocyanins compared with those isolated from the non-purified juices. Furthermore, the addition of concentrates enabled ca. 3-5 times more effective isolation of anthocyanins compared with the samples without these additives. Potato juices and dyes with the addition of concentrates showed a lighter color that did not change over time, compared with samples without concentrates.
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Affiliation(s)
- Agnieszka Tkaczyńska
- Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str., 51-630 Wrocław, Poland;
| | - Elżbieta Rytel
- Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str., 51-630 Wrocław, Poland;
| | - Alicja Z. Kucharska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str., 51-630 Wrocław, Poland; (A.Z.K.); (J.K.-O.); (A.S.-Ł.)
| | - Joanna Kolniak-Ostek
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str., 51-630 Wrocław, Poland; (A.Z.K.); (J.K.-O.); (A.S.-Ł.)
| | - Anna Sokół-Łętowska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str., 51-630 Wrocław, Poland; (A.Z.K.); (J.K.-O.); (A.S.-Ł.)
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Cano-Gonzalez CN, Contreras-Esquivel JC, Rodríguez-Herrera R, Aguirre-Loredo RY, Soriano-Melgar LDAA. Transformation of agricultural wastes into functional oligosaccharides using enzymes and emerging technologies. PHYTOCHEMICAL ANALYSIS : PCA 2024. [PMID: 38693046 DOI: 10.1002/pca.3365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 03/27/2024] [Accepted: 03/28/2024] [Indexed: 05/03/2024]
Abstract
INTRODUCTION Pectin-oligosaccharides (POS) serve diverse purposes as a food ingredient, antimicrobial and biostimulant in plants, and their functionality is linked to the degree of esterification. Grape and broccoli wastes emerge as environmentally friendly alternatives to obtaining pectin, serving as a sustainable source to producing POS. For example, microwaves have proven to be an effective and sustainable method to extract polysaccharides from plant matrices. OBJECTIVE This work aims to use grape and broccoli wastes as alternative sources for obtaining pectin by microwave-assisted extraction and biotransformation into POS, which possess biological properties. MATERIAL AND METHODS The extraction conditions were identified at a power of 400 W, 300 s for the extraction of pectin from grape pomace and broccoli waste. Biotransformation of pectins into POS, using commercial enzyme preparations (Viscozyme L and Pectinase). Characterisation was carried out by Fourier-transform infrared spectroscopy, thermogravimetric analysis, and scanning electron microscopy. RESULTS Physicochemical analysis indicated grape pomace and broccoli waste pectins had galacturonic acid content of 63.81 ± 1.67 and 40.83 ± 2.85 mg 100 mg-1, low degree of esterification of 34.89% and 16.22%, respectively. Biotransformation of pectins into POS resulted in a 20% hydrolysis rate. The main enzymatic activity was polygalacturonase for the degradation of the main structure of the pectin. CONCLUSION Production of POS from agro-industrial wastes by emerging technologies, such as the combined use of microwave-assisted extraction and enzymatic processes, represents an alternative method for the generation of bioactive compounds with distinctive properties suitable for different applications of interest.
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Affiliation(s)
- Carlos N Cano-Gonzalez
- Procesos de Polimerizacion, Centro de Investigación en Química Aplicada, Saltillo, Coahuila de Zaragoza, Mexico
| | | | - Raúl Rodríguez-Herrera
- Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Saltillo, Coahuila de Zaragoza, Mexico
| | - Rocio Yaneli Aguirre-Loredo
- Procesos de Polimerizacion, Centro de Investigación en Química Aplicada, Saltillo, Coahuila de Zaragoza, Mexico
- Investigadoras e Investigadores por México, CONAHCyT, Av. Insurgentes sur, Mexico City, 03940, Mexico
| | - Lluvia de Abril Alexandra Soriano-Melgar
- Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Saltillo, Coahuila de Zaragoza, Mexico
- Investigadoras e Investigadores por México, CONAHCyT, Av. Insurgentes sur, Mexico City, 03940, Mexico
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Shinali TS, Zhang Y, Altaf M, Nsabiyeze A, Han Z, Shi S, Shang N. The Valorization of Wastes and Byproducts from Cruciferous Vegetables: A Review on the Potential Utilization of Cabbage, Cauliflower, and Broccoli Byproducts. Foods 2024; 13:1163. [PMID: 38672834 PMCID: PMC11049176 DOI: 10.3390/foods13081163] [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: 03/19/2024] [Revised: 04/05/2024] [Accepted: 04/08/2024] [Indexed: 04/28/2024] Open
Abstract
The management of vegetable waste and byproducts is a global challenge in the agricultural industry. As a commonly consumed vegetable crop, cruciferous vegetables marked higher amounts of wastage during their supply chain processes, with a significant contribution from cabbage, cauliflower, and broccoli. Therefore, the sustainable and resource-efficient utilization of discarded materials is crucial. This review explores potential applications of cruciferous vegetable waste and byproducts, spotlighting cabbage, cauliflower, and broccoli in food, medicinal, and other industries. Their significance of being utilized in value-added applications is addressed, emphasizing important biomolecules, technologies involved in the valorization process, and future aspects of practical applications. Cabbage, cauliflower, and broccoli generate waste and low-processing byproducts, including leaves, stems, stalks, and rot. Most of them contain high-value biomolecules, including bioactive proteins and phytochemicals, glucosinolates, flavonoids, anthocyanins, carotenoids, and tocopherols. Interestingly, isothiocyanates, derived from glucosinolates, exhibit strong anti-inflammatory and anticancer activity through various interactions with cellular molecules and the modulation of key signaling pathways in cells. Therefore, these cruciferous-based residues can be valorized efficiently through various innovative extraction and biotransformation techniques, as well as employing different biorefinery approaches. This not only minimizes environmental impact but also contributes to the development of high-value-added products for food, medicinal, and other related industries.
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Affiliation(s)
- Tharushi S. Shinali
- College of Engineering, China Agricultural University, Beijing 100083, China; (T.S.S.); (Y.Z.); (A.N.); (Z.H.)
| | - Yiying Zhang
- College of Engineering, China Agricultural University, Beijing 100083, China; (T.S.S.); (Y.Z.); (A.N.); (Z.H.)
| | - Moater Altaf
- College of Biological Sciences, China Agricultural University, Beijing 100083, China;
| | - Assa Nsabiyeze
- College of Engineering, China Agricultural University, Beijing 100083, China; (T.S.S.); (Y.Z.); (A.N.); (Z.H.)
| | - Zixin Han
- College of Engineering, China Agricultural University, Beijing 100083, China; (T.S.S.); (Y.Z.); (A.N.); (Z.H.)
| | - Shuyuan Shi
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
| | - Nan Shang
- College of Engineering, China Agricultural University, Beijing 100083, China; (T.S.S.); (Y.Z.); (A.N.); (Z.H.)
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
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Pusty K, Kumar Dash K, Giri S, Raj GVSB, Tiwari A, Shaikh AM, Béla K. Ultrasound assisted phytochemical extraction of red cabbage by using deep eutectic solvent: Modelling using ANFIS and optimization by genetic algorithms. ULTRASONICS SONOCHEMISTRY 2024; 102:106762. [PMID: 38211496 PMCID: PMC10825368 DOI: 10.1016/j.ultsonch.2024.106762] [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: 10/21/2023] [Revised: 12/23/2023] [Accepted: 01/07/2024] [Indexed: 01/13/2024]
Abstract
The present investigation studied the effect of process parameters on the extraction of phytochemicals from red cabbage by the application of ultrasonication and temperature. The solvent selected for the study was deep eutectic solvent (DES) prepared by choline chloride and citric acid. The ultrasound assisted extraction process was modeled using adaptive neuro-fuzzy inference system (ANFIS) algorithm and integrated with the genetic algorithm for optimization purposes. The independent variables that influenced the responses (total phenolic content, antioxidant activity, total anthocyanin activity, and total flavonoid content) were ultrasonication power, temperature, molar ratio of DES, and water content of DES. Each ANFIS model was formed by the training of three Gaussian-type membership functions (MF) for each input, trained by a hybrid algorithm with 500 epochs and linear type MF for output MF. The ANFIS model predicted each response close to the experimental data which is evident by the statistical parameters (R2>0.953 and RMSE <1.165). The integrated hybrid ANFIS-GA algorithm predicted the optimized condition for the process parameters of ultrasound assisted extraction of phytochemicals from red cabbage was found to be 252.114 W for ultrasonication power, 52.715 °C of temperature, 2.0677:1 of molar ratio of DES and 25.947 % of water content in DES solvent with maximum extraction content of responses, with fitness value 3.352. The relative deviation between the experimental and ANFIS predicted values for total phenolic content, antioxidant activity, total anthocyanin activity, and total flavonoid content was found to be 1.849 %, 3.495 %, 2.801 %, and 4.661 % respectively.
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Affiliation(s)
- Kasturi Pusty
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India; Department of Agricultural Engineering, Assam University, Silchar, Assam, India
| | - Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India.
| | - Souvik Giri
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India
| | - G V S Bhagya Raj
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India
| | - Ajita Tiwari
- Department of Agricultural Engineering, Assam University, Silchar, Assam, India
| | - Ayaz Mukarram Shaikh
- Faculty of Agriculture, Food Science and Environmental Management Institute of Food Science, University of Debrecen, Debrecen 4032, Hungary
| | - Kovács Béla
- Faculty of Agriculture, Food Science and Environmental Management Institute of Food Science, University of Debrecen, Debrecen 4032, Hungary.
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Pusty K, Dash KK, Tiwari A, Balasubramaniam VM. Ultrasound assisted extraction of red cabbage and encapsulation by freeze-drying: moisture sorption isotherms and thermodynamic characteristics of encapsulate. Food Sci Biotechnol 2023; 32:2025-2042. [PMID: 37860738 PMCID: PMC10581982 DOI: 10.1007/s10068-023-01302-4] [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: 11/15/2022] [Revised: 03/01/2023] [Accepted: 03/16/2023] [Indexed: 10/21/2023] Open
Abstract
In the present study encapsulation of ultrasound assisted red cabbage extract was carried out using four different carrier agents such as maltodextrin, gum arbic, xanthan gum, and gellan gum. Among the four hydrocolloids investigated, maltodextrin was found to have the least destructive effect on anthocyanin content (14.87 mg C3G/g dw), TPC (54.51 ± 0.09 mg GAE/g dw), TFC (19.82 Mg RE/g dw) and antioxidant activity (74.15%) upon freeze-drying. Subsequently a storage study was conducted using maltodextrin as carrier agent at 25-50 °C. The Clausius-Clapeyron equation was used to evaluate the net isosteric heat (qst) of water adsorption. The differential entropy (ΔS) and qst decreased from 82.298 to 38.628 J/mol, and 27.518 kJ/mol to 12.505 kJ/mol, respectively as the moisture content increased from 2 to 14%. The value of isokinetic energy and Gibb's free energy were found to be 364.88 and - 1.596 kJ/mol for freeze dried red cabbage. Graphical abstract
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Affiliation(s)
- Kasturi Pusty
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal India
- Department of Agricultural Engineering, Assam University, Silchar, Assam India
| | - Kshirod K. Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal India
| | - Ajita Tiwari
- Department of Agricultural Engineering, Assam University, Silchar, Assam India
| | - V. M. Balasubramaniam
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, OH 43210 USA
- Department of Food Agricultural and Biological Engineering, The Ohio State University, 2015 Fyffe Court, Columbus, OH 43210 USA
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Stoica R, Ganciarov M, Constantinescu-Aruxandei D, Capră L, Șuică-Bunghez IR, Senin RM, Pricope GD, Ivan GR, Călin C, Oancea F. Sustainable Recovery of Anthocyanins and Other Polyphenols from Red Cabbage Byproducts. Foods 2023; 12:4157. [PMID: 38002214 PMCID: PMC10669996 DOI: 10.3390/foods12224157] [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: 10/21/2023] [Revised: 11/12/2023] [Accepted: 11/14/2023] [Indexed: 11/26/2023] Open
Abstract
The objective of this work was to develop a sustainable process for the extraction of anthocyanins from red cabbage byproducts using, for the first time, apple vinegar in extractant composition. Our results showed that the mixture 50% (v/v) ethanol-water, acidified with apple vinegar, used in the proportion of 25 g of red cabbage by-products per 100 mL of solvent, was the best solvent for the preparation of an anthocyanin extract with good stability for food applications. The chemical characterization of this extract was performed by FTIR, UV-VIS, HPLC-DAD, and ICP-OES. The stability was evaluated by determining the dynamics of the total polyphenol content (TPC) and the total monomeric anthocyanin pigment content (TAC) during storage. On the basis of the statistical method for analysis of variance (ANOVA), the standard deviation between subsamples and the repeatability standard deviation were determined. The detection limit of the stability test of TPC was 3.68 mg GAE/100 g DW and that of TAC was 0.79 mg Cyd-3-Glu/100 g DW. The red cabbage extract has high TPC and TAC, good stability, and significant application potential. The extracted residues, depleted of anthocyanins and polyphenols with potential allelopathic risks, fulfill the requirements for a fertilizing product and could be used for soil treatment.
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Affiliation(s)
- Rusăndica Stoica
- Analysis and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independentei No. 202, Sector 6, 060021 Bucharest, Romania; (R.S.); (M.G.); (D.C.-A.); (L.C.); (I.-R.Ș.-B.); (R.-M.S.); (G.D.P.); (G.-R.I.)
| | - Mihaela Ganciarov
- Analysis and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independentei No. 202, Sector 6, 060021 Bucharest, Romania; (R.S.); (M.G.); (D.C.-A.); (L.C.); (I.-R.Ș.-B.); (R.-M.S.); (G.D.P.); (G.-R.I.)
| | - Diana Constantinescu-Aruxandei
- Analysis and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independentei No. 202, Sector 6, 060021 Bucharest, Romania; (R.S.); (M.G.); (D.C.-A.); (L.C.); (I.-R.Ș.-B.); (R.-M.S.); (G.D.P.); (G.-R.I.)
| | - Luiza Capră
- Analysis and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independentei No. 202, Sector 6, 060021 Bucharest, Romania; (R.S.); (M.G.); (D.C.-A.); (L.C.); (I.-R.Ș.-B.); (R.-M.S.); (G.D.P.); (G.-R.I.)
| | - Ioana-Raluca Șuică-Bunghez
- Analysis and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independentei No. 202, Sector 6, 060021 Bucharest, Romania; (R.S.); (M.G.); (D.C.-A.); (L.C.); (I.-R.Ș.-B.); (R.-M.S.); (G.D.P.); (G.-R.I.)
| | - Raluca-Mădălina Senin
- Analysis and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independentei No. 202, Sector 6, 060021 Bucharest, Romania; (R.S.); (M.G.); (D.C.-A.); (L.C.); (I.-R.Ș.-B.); (R.-M.S.); (G.D.P.); (G.-R.I.)
| | - Georgiana Diana Pricope
- Analysis and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independentei No. 202, Sector 6, 060021 Bucharest, Romania; (R.S.); (M.G.); (D.C.-A.); (L.C.); (I.-R.Ș.-B.); (R.-M.S.); (G.D.P.); (G.-R.I.)
| | - Georgeta-Ramona Ivan
- Analysis and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independentei No. 202, Sector 6, 060021 Bucharest, Romania; (R.S.); (M.G.); (D.C.-A.); (L.C.); (I.-R.Ș.-B.); (R.-M.S.); (G.D.P.); (G.-R.I.)
| | - Costin Călin
- Iprint3D Design & Consulting Srl, Str. George Enescu No.5, Sector 3, 030167 Bucharest, Romania;
| | - Florin Oancea
- Analysis and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independentei No. 202, Sector 6, 060021 Bucharest, Romania; (R.S.); (M.G.); (D.C.-A.); (L.C.); (I.-R.Ș.-B.); (R.-M.S.); (G.D.P.); (G.-R.I.)
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, Mărăști Blv., No. 59, Sector 1, 011464 Bucharest, Romania
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Zhang A, Han Y, Zhou Z. Characterization of citric acid crosslinked chitosan/gelatin composite film with enterocin CHQS and red cabbage pigment. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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8
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Anthocyanin/Honey-Incorporated Alginate Hydrogel as a Bio-Based pH-Responsive/Antibacterial/Antioxidant Wound Dressing. J Funct Biomater 2023; 14:jfb14020072. [PMID: 36826871 PMCID: PMC9961009 DOI: 10.3390/jfb14020072] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2023] [Revised: 01/21/2023] [Accepted: 01/24/2023] [Indexed: 02/01/2023] Open
Abstract
Infection is a major problem that increases the normal pH of the wound bed and interferes with wound healing. Natural biomaterials can serve as a suitable environment to acquire a great practical effect on the healing process. In this context, anthocyanin-rich red cabbage (Brassica oleracea var. capitata F. rubra) extract and honey-loaded alginate hydrogel was fabricated using calcium chloride as a crosslinking agent. The pH sensitivity of anthocyanins can be used as an indicator to monitor possible infection of the wound, while honey would promote the healing process by its intrinsic properties. The mechanical properties of the hydrogel film samples showed that honey acts as a plasticizer and that increasing the incorporation from 200% to 400% enhances the tensile strength from 3.22 to 6.15 MPa and elongation at break from 0.69% to 4.75%. Moreover, a water absorption and retention study showed that the hydrogel film is able to absorb about 250% water after 50 min and retain 40% of its absorbed water after 12 h. The disk diffusion test showed favorable antibacterial activity of the honey-loaded hydrogel against both Gram-positive and Gram-negative Staphylococcus aureus and Escherichia coli, respectively. In addition, the incorporation of honey significantly improved the mechanical properties of the hydrogel. 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay proved the antioxidant activity of the honey and anthocyanin-containing hydrogel samples with more than 95% DPPH scavenging efficiency after 3 h. The pH-dependent property of the samples was investigated and recorded by observing the color change at different pH values of 4, 7, and 9 using different buffers. The result revealed a promising color change from red at pH = 4 to blue at pH = 7 and purple at pH = 9. An in vitro cell culture study of the samples using L929 mouse fibroblast cells showed excellent biocompatibility with significant increase in cell proliferation. Overall, this study provides a promising start and an antibacterial/antioxidant hydrogel with great potential to meet wound-dressing requirements.
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Chen Z, Wen J, Huang S, Sun Y, Liu X, Chen L, Li H, Zhao P. Highly TVB-N sensitive film with CMS as the ‘bridge’ via electrostatic interaction and hydrogen bond self-assembly for monitoring food freshness in intelligent packaging. Talanta 2023; 252:123881. [DOI: 10.1016/j.talanta.2022.123881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 08/18/2022] [Accepted: 08/23/2022] [Indexed: 11/26/2022]
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The water insoluble fraction from red cabbage and black currant pomace reduces the formation of acrylamide, 5-hydroxymethylfurfural and reactive aldehydes in fried potato-based crisps. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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Azman N, Khairul WM, Sarbon N. A comprehensive review on biocompatible film sensor containing natural extract: Active/intelligent food packaging. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109189] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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12
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Abedini AH, Vakili Saatloo N, Salimi M, Sadighara P, Alizadeh Sani M, Garcia-Oliviera P, Prieto MA, Kharazmi MS, Jafari SM. The role of additives on acrylamide formation in food products: a systematic review. Crit Rev Food Sci Nutr 2022; 64:2773-2793. [PMID: 36194060 DOI: 10.1080/10408398.2022.2126428] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Acrylamide (AA) is a toxic substance formed in many carbohydrate-rich food products, whose formation can be reduced by adding some additives. Furthermore, the type of food consumed determines the AA intake. According to the compiled information, the first route causing AA formation is the Maillard reaction. Some interventions, such as reducing AA precursors in raw materials, (i.e., asparagine), reducing sugars, or decreasing temperature and processing time can be applied to limit AA formation in food products. The L-asparaginase is more widely used in potato products. Also, coatings loaded with proteins, enzymes, and phenolic compounds are new techniques for reducing AA content. Enzymes have a reducing effect on AA formation by acting on asparagine; proteins by competing with amino acids to participate in Maillard, and phenolic compounds through their radical scavenging activity. On the other hand, some synthetic and natural additives increase the formation of AA. Due to the high exposure to AA and its toxic effects, it is essential to recognize suitable food additives to reduce the health risks for consumers. In this sense, this study focuses on different additives that are proven to be effective in the reduction or formation of AA in food products.
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Affiliation(s)
- Amir Hossein Abedini
- Students, Scientific Research Center (SSRC), Tehran University of Medical Sciences, Tehran, Iran
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Naiema Vakili Saatloo
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Mahla Salimi
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Parisa Sadighara
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Mahmood Alizadeh Sani
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Paula Garcia-Oliviera
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
| | - Miguel A Prieto
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
| | | | - Seid Mahdi Jafari
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
- Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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Anthocyanin-rich extracts from Cornelian cherry pomace as a natural food colorant: a spectroscopic and LC-QTOF-MS study. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04099-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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14
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Wu J, Ma K, Li H, Zhang Y, Wang X, Abbas N, Yin C, Zhang Y. Stability assessment of lutein under the existence of different phenolic acids. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113700] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Fang S, Guan Z, Su C, Zhang W, Zhu J, Zheng Y, Li H, Zhao P, Liu X. Accurate fish-freshness prediction label based on red cabbage anthocyanins. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109018] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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16
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Wang M, Zhang Z, Sun H, He S, Liu S, Zhang T, Wang L, Ma G. Research progress of anthocyanin prebiotic activity: A review. PHYTOMEDICINE : INTERNATIONAL JOURNAL OF PHYTOTHERAPY AND PHYTOPHARMACOLOGY 2022; 102:154145. [PMID: 35567994 DOI: 10.1016/j.phymed.2022.154145] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 04/22/2022] [Accepted: 05/01/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Anthocyanins are a kind of flavonoids and natural water-soluble pigments, which endow fruits, vegetables, and plants with multiple colors. They are important source of new products with prebiotic activity. However, there is no systematic review documenting prebiotic activity of anthocyanins and their structural analogues. This study aims to fill this gap in literature. PURPOSE The objective of this review is to summarize and evaluate the prebiotic activity of anthocyanin's, and discuss the physical and molecular modification methods to improve their biological activities. STUDY DESIGN AND METHODS In this review, the databases (PubMed, Google Scholar, Web of Science, Researchgate and Elsevier) were searched profoundly with keywords (anthocyanin's, prebiotics, probiotics, physical embedding and molecular modification). RESULTS A total of 34 articles were considered for reviewing. These studies approved that anthocyanins play an important role in promoting the proliferation of probiotics, inhibiting the growth of harmful bacteria and improving the intestinal environment. In addition, physical embedding and molecular modification have also been proved to be effective methods to improve the prebiotic activity of anthocyanins. Anthocyanins could promote the production of short chain fatty acids, accelerate self degradation and improve microbial related enzyme activities to promote the proliferation of probiotics. They inhibited the growth of harmful bacteria by inhibiting the expression of harmful bacteria genes, interfering with the role of metabolism related enzymes and affecting respiratory metabolism. They promoted the formation of a complete intestinal barrier and regulated the intestinal environment to keep the body healthy. Physical embedding, including microencapsulation and colloidal embedding, greatly improved the stability of anthocyanins. On the other hand, molecular modification, especially enzymatic modification, significantly improved the biological activities (antioxidant, prebiotic activity and so on) of anthocyanins. CONCLUSION All these research results displayed by this review indicate that anthocyanins are a useful tool for developing prebiotic products. The better activities of the new anthocyanins formed by embedding and modification may make them become more effective raw materials. Our review provides a scientific basis for the future research and application of anthocyanins.
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Affiliation(s)
- Muwen Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, P.R. China
| | - Zuoyong Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, P.R. China
| | - Hanju Sun
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, P.R. China.
| | - Shudong He
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, P.R. China.
| | - Shuyun Liu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, P.R. China
| | - Tao Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, P.R. China
| | - Lei Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, P.R. China
| | - Gang Ma
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, P.R. China
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Chemosensor Strip from Kepok Banana Bracts Extract (Musa paradisiaca L.) for Detection of Tuna Freshness. JURNAL KIMIA SAINS DAN APLIKASI 2022. [DOI: 10.14710/jksa.25.3.108-115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Anthocyanins as chemosensory compounds for amines have been tested in this study. Because anthocyanins are sensitive to pH changes, while amines have an alkaline nature, they can cause structural changes in anthocyanins, resulting in changes in the color of anthocyanins. The source of anthocyanins was the Kepok banana bracts (Musa paradisiaca L.), which were extracted using a mixture of ethanol:HCl 0.15% (3:2). The types of anthocyanin compounds were characterized using a UV-Vis spectrophotometer. The anthocyanin content obtained varied from 1.26 mg/100 g to 5.08 mg/100 g. The type of anthocyanin in the Kepok banana bracts was found as a cyanidin-3-rutinoside with maximum absorption at 513 nm at pH 1. The color of anthocyanin extract varied with changes in pH; it turned red in acid and faded in neutral solutions. The green color in the alkaline solution changes to brownish-yellow was associated with anthocyanin degradation. The color change at different pH indicates that banana bracts are regarded as a potential chemosensory compound to detect tuna freshness. The chemosensor was applied to a cellulose-based strip and exhibited a color change that corresponded to the increase in pH and was comparable to the results of the pH meter measurement. The structural changes of anthocyanin before and after the tuna freshness test were identified by the FTIR-ATR, indicating a change in the anthocyanin structure. Tuna freshness began to diminish after being stored for 12 and 24 hours at room temperature, marked by a color change of the paper strip to colorless and blackish gray.
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Leonarski E, Cesca K, de Oliveira D, Zielinski AAF. A review on enzymatic acylation as a promising opportunity to stabilizing anthocyanins. Crit Rev Food Sci Nutr 2022; 63:6777-6796. [PMID: 35191785 DOI: 10.1080/10408398.2022.2041541] [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] [Indexed: 11/03/2022]
Abstract
Anthocyanins are naturally occurring bioactive compounds found mainly in fruits, vegetables, and grains. They are usually extracted due to their biological properties and great potential for technological applications. These compounds have characteristic pH-dependent colorations that are natural dyes since they come in different colors. However, they are susceptible to processing conditions, remarkably light, temperature, and oxygen. The acylated anthocyanins showed better stability characteristics, and therefore, an acylation process of these compounds could improve their applications. The enzymatic acylation was effective and showed promising results. The current review provides an overview of the works that performed enzymatic acylation of anthocyanins and studies on the stability, antioxidant activity, and lipophilicity. In general, enzymatically acylated anthocyanins showed better stability to light and temperature than non-acylated compounds. In addition, they were liposoluble, a characteristic that allows their addition to products with lipid matrices. The results showed that these compounds formed by enzymatic acylation have perspectives of application mainly as natural colorants in food products. Therefore, the enzymatic acylation of anthocyanins appears viable to increase the industrial applicability of anthocyanins. There are still some gaps to be filled in process optimization, the reuse of enzymes, and toxicity analysis of the acylated compounds formed.
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Affiliation(s)
- Eduardo Leonarski
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
| | - Karina Cesca
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
| | - Débora de Oliveira
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
| | - Acácio A F Zielinski
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
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19
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Sun Y, Wen J, Chen Z, Qiu S, Wang Y, Yin E, Li H, Liu X. Non-destructive and Rapid Method for Monitoring Fish Freshness of Grass Carp Based on Printable Colorimetric Paper Sensor in Modified Atmosphere Packaging. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02158-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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20
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Pires EO, Caleja C, Garcia CC, Ferreira IC, Barros L. Current status of genus Impatiens: Bioactive compounds and natural pigments with health benefits. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.074] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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21
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Sendri N, Bhandari P. Polyphenolic composition and antioxidant potential of underutilized Himalayan wild edible berries by high-performance liquid chromatography coupled with electrospray ionization quadrupole time-of-flight mass spectrometry. J Sep Sci 2021; 44:4237-4254. [PMID: 34633763 DOI: 10.1002/jssc.202100455] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 09/21/2021] [Accepted: 09/25/2021] [Indexed: 11/07/2022]
Abstract
The Himalayan wild berries Myrica esculenta, Duchesnea indica, Prunus cerasoides, and Berberis lycium were studied for the first time for polyphenolic compositions using high-performance liquid chromatography/electrospray ionization tandem mass spectrometry. The chemical analysis of extracts resulted in the identification of 69 polyphenols, including 11 anthocyanins, 28 phenolic acids, 19 flavanoids, 10 ellagitannins, and 1 dihydrochalcone. The caffeoylquinic acids, quercetin, kaempferol, and cyanidin are the common moieties in studied wild berries. In addition, seven phenolic compounds, that is, gallic acid, vanillic acid, caffeic acid, rutin, ferulic acid, quercetin, and myricetin were quantified. Among anthocyanins, cyanidin-3-O-glucoside was the majorly quantified anthocyanin that ranged from 2.52 to 6.18% followed by delphinidin-3-O-glucoside (0.6%-5.53%). The samples were assessed for total phenolics, total anthocyanin content, and antioxidant potential. The results showed that M. esculenta and B. lycium had the highest total phenolic and anthocyanin content and exhibited promising antioxidant activity with IC50 of 32.100 ± 0.42 and 48.44 ± 0.46 μg/mL, respectively. Principal component analysis was able to clearly differentiate between four underutilized Himalayan wild edible berries. The wide variability of polyphenolic constituents supports the consumption of these berries not only to achieve the nutrient requirements among local people but also as promising sources of antioxidants for the food industry.
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Affiliation(s)
- Nitisha Sendri
- Council of Scientific and Industrial Research, Institute of Himalayan Bioresource Technology, Palampur, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India
| | - Pamita Bhandari
- Council of Scientific and Industrial Research, Institute of Himalayan Bioresource Technology, Palampur, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India
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22
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Otálora González CM, De’Nobili MD, Rojas AM, Basanta MF, Gerschenson LN. Development of functional pectin edible films with fillers obtained from red cabbage and beetroot. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14886] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Carlos M. Otálora González
- Departamento de Industrias Facultad de Ciencias Exactas y Naturales Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Universidad de Buenos Aires (UBA) CABA Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ) UBA‐CONICET Ciudad Universitaria Avenida Intendente Guiraldes 2620 CABA(1428)Argentina
| | - Maria D. De’Nobili
- Departamento de Industrias Facultad de Ciencias Exactas y Naturales Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Universidad de Buenos Aires (UBA) CABA Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ) UBA‐CONICET Ciudad Universitaria Avenida Intendente Guiraldes 2620 CABA(1428)Argentina
| | - Ana M. Rojas
- Departamento de Industrias Facultad de Ciencias Exactas y Naturales Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Universidad de Buenos Aires (UBA) CABA Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ) UBA‐CONICET Ciudad Universitaria Avenida Intendente Guiraldes 2620 CABA(1428)Argentina
| | - María F. Basanta
- Departamento de Industrias Facultad de Ciencias Exactas y Naturales Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Universidad de Buenos Aires (UBA) CABA Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ) UBA‐CONICET Ciudad Universitaria Avenida Intendente Guiraldes 2620 CABA(1428)Argentina
| | - Lía N. Gerschenson
- Departamento de Industrias Facultad de Ciencias Exactas y Naturales Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Universidad de Buenos Aires (UBA) CABA Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ) UBA‐CONICET Ciudad Universitaria Avenida Intendente Guiraldes 2620 CABA(1428)Argentina
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Ghareaghajlou N, Hallaj-Nezhadi S, Ghasempour Z. Red cabbage anthocyanins: Stability, extraction, biological activities and applications in food systems. Food Chem 2021; 365:130482. [PMID: 34243124 DOI: 10.1016/j.foodchem.2021.130482] [Citation(s) in RCA: 76] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 06/22/2021] [Accepted: 06/23/2021] [Indexed: 12/15/2022]
Abstract
Red cabbage anthocyanins are of great interest as natural food colorants in the food industry; as they represent the color over a broad range of pH-values compared to anthocyanins from other natural sources. It is important to select an appropriate technique with high recovery of anthocyanins from red cabbage, among which extraction with organic solvents is the most applied extraction method. Currently, novel extraction techniques are employed as an alternative to the solvent extraction method, providing advantages such as higher anthocyanin recovery in a shorter time, lower solvent utilization, and minimum quality degradation. However, the incorporation of extracted anthocyanins into foodstuffs and pharmacological products is limited due to their low bioavailability and relative instability toward environmental adverse conditions, such as pH, temperature, enzymes, light, oxygen and ascorbic acid. In addition to increased structural stability of anthocyanins through glycosylation and acylation, their stability could be improved by copigmentation and encapsulation.
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Affiliation(s)
- Nazila Ghareaghajlou
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Somayeh Hallaj-Nezhadi
- Drug Applied Research Center & Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Zahra Ghasempour
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
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Encapsulation of Moringa oleifera Extract in Ca-Alginate Chocolate Beads: Physical and Antioxidant Properties. J FOOD QUALITY 2021. [DOI: 10.1155/2021/5549873] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
Abstract
The aim of the present study was to evaluate the physical and antioxidant properties of chocolate alginate beads containing Moringa oleifera leaf extract (MLE) produced with ecofriendly solvent extraction technology (Deep Eutectic Solvents). The concentration of MLE incorporated was 0, 2, 4, and 6%
, and hardening time for ionotropic gelation with CaCl2 solution was 2, 8, or 20 min. Freshly prepared beads were evaluated for their geometric (area, perimeter, ferret diameter, circularity, roundness), color (CIE L
, a
, and b
and chroma), and antioxidant properties (total phenolic content and percentage inhibition of DPPH• radical). Increasing the MLE concentration resulted in beads smaller in size and more spherical, whereas hardening time only affected their circularity. MLE concentration had also a profound effect on color and antioxidant properties of the beads. As the concentration of MLE increased, the beads appeared lighter and their chroma increased. The radical scavenging activity was ameliorated by the MLE concentration increase for samples hardened for 8 and 20 min, whereas it was unaffected for those at 2 min. The hardening time on the contrary did not affect the inhibition of DPPH• values, regardless of the amount of extract added.
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25
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Escobar-Ortiz A, Castaño-Tostado E, Rocha-Guzmán NE, Gallegos-Infante JA, Reynoso-Camacho R. Anthocyanins extraction from Hibiscus sabdariffa and identification of phenolic compounds associated with their stability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:110-119. [PMID: 32608089 DOI: 10.1002/jsfa.10620] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 06/06/2020] [Accepted: 07/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND One of the main disadvantages of red pigments used in foods is their low extraction yield and storage stability. Roselle flowers are sources of anthocyanins; however, these are unstable during storage, but this could be improved with phenolic compounds, which establish bonds with the anthocyanins. The aim of this work was to identify conditions to improve the extraction efficiency and color stability of Hibiscus sabdariffa extract and, furthermore, to identify the phenolic compounds associated with color stability of roselle. RESULTS The temperature of extraction (35 and 75 °C), the time of extraction (15 and 60 min), type of acid (acetic and citric), percentage of acid (0.5 and 2.0%) and the water:ethanol ratio (20:80 and 80:20) did not affect the yield of anthocyanins; only the solid:solvent ratio had an effect in the anthocyanin extraction yield. The extraction with 80% ethanol decreased up to 50% the anthocyanin degradation in the extracts stored at 4, 25, 35, 45, and 80 °C. Phenolic acids and flavonoids were quantified by ultrahigh-performance liquid chromatography coupled with triple quadrupole electrospray ionization mass spectrometry. These compounds were analyzed using principal component analysis, and the H. sabdariffa extract, with greater stability, was found to be associated with the presence of quercetin, myricetin, kaempferol 3-O-glucose, ellagic acid, and rutin. CONCLUSION H. sabdariffa extract with increased color stability was extracted with a higher proportion of ethanol and the improvement in the color stability was attributed to the co-extraction of phenolic compounds, principally flavonoids that could interact with anthocyanins and stabilize them. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Alexandro Escobar-Ortiz
- Departamento de Investigación y Posgrado en Alimentos (DIPA), Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas S/N, Querétaro, 76010, Mexico
| | - Eduardo Castaño-Tostado
- Departamento de Investigación y Posgrado en Alimentos (DIPA), Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas S/N, Querétaro, 76010, Mexico
| | - Nuria Elizabeth Rocha-Guzmán
- Departamento de Ingenierías Química y Bioquímica, Unidad de Posgrado, Investigación y Desarrollo Tecnológico (UPIDET), TecNM/Instituto Tecnológico de Durango, Durango, Mexico
| | - José Alberto Gallegos-Infante
- Departamento de Ingenierías Química y Bioquímica, Unidad de Posgrado, Investigación y Desarrollo Tecnológico (UPIDET), TecNM/Instituto Tecnológico de Durango, Durango, Mexico
| | - Rosalía Reynoso-Camacho
- Departamento de Investigación y Posgrado en Alimentos (DIPA), Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas S/N, Querétaro, 76010, Mexico
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Kawasoe H, Wakamatsu M, Hamada S, Arata Y, Nagayoshi K, Uchida R, Yamashita R, Kishita T, Yamanouchi H, Minami Y, Kajiya K. Analysis of natural colourant extracted from the pericarp of passion fruit. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110412] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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27
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Vinitha K, Leena MM, Moses J, Anandharamakrishnan C. Size-dependent enhancement in salt perception: Spraying approaches to reduce sodium content in foods. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2020.09.079] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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28
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Ghendov-Mosanu A, Cristea E, Patras A, Sturza R, Niculaua M. Rose Hips, a Valuable Source of Antioxidants to Improve Gingerbread Characteristics. Molecules 2020; 25:E5659. [PMID: 33271766 PMCID: PMC7731331 DOI: 10.3390/molecules25235659] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 11/23/2020] [Accepted: 11/24/2020] [Indexed: 01/07/2023] Open
Abstract
The present study analyzes the complex of bioactive compounds from rose hips pulp powder (RHP) obtained after separating the seeds from Rosa canina L. in order to obtain the oil. The extract prepared from RHP was characterized in terms of the total content of polyphenols, flavonoids, cinnamic acids, flavonols, carotenoids, but also the content of individual polyphenols and carotenoids, antioxidant activity, and CIELab color parameters. The effects of some salts, potentially present in foods, and pH variations were examined to predict possible interactions that could occur when adding rosehip pulp as a food component. The results turned out to be a high content of polyphenols, carotenoids and antioxidant activity. The main phenolic components are procyanidin B1, chlorogenic acid, epicatechin, procyanidin B2, gallic acid, salicylic acid, and catechin. The carotenoid complex includes all-trans-β-carotene, all-trans-lycopene, zeaxanthin, α-cryptoxanthin, β-cryptoxanthin, rubixanthin, cis-β-carotene, cis-γ-carotene and cis-lycopene. The addition of CaCl2 and NaCl to the RHP extract reduced the antioxidant activity and the strong acidic environment (pH to 2.5) decreased the antioxidant activity by 29%. The addition of rose hip powder to gingerbread has improved its general characteristics, and increased its antioxidant activity and microbiological stability, the effects of 4% RHP being the most important.
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Affiliation(s)
- Aliona Ghendov-Mosanu
- Department of Oenology and Chemistry, Food Technology, Technical University of Moldova, 9/9 Studentilor St, MD-2045 Chisinau, Moldova; (A.G.-M.); (E.C.); (R.S.)
| | - Elena Cristea
- Department of Oenology and Chemistry, Food Technology, Technical University of Moldova, 9/9 Studentilor St, MD-2045 Chisinau, Moldova; (A.G.-M.); (E.C.); (R.S.)
| | - Antoanela Patras
- Department of Sciences, Faculty of Horticulture, “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine of Iasi, 3 Mihail Sadoveanu Alley, 700490 Iasi, Romania
| | - Rodica Sturza
- Department of Oenology and Chemistry, Food Technology, Technical University of Moldova, 9/9 Studentilor St, MD-2045 Chisinau, Moldova; (A.G.-M.); (E.C.); (R.S.)
| | - Marius Niculaua
- Research Center for Oenology, Romanian Academy, Iasi Branch, 9 Mihail Sadoveanu Alley, 700490 Iasi, Romania;
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Nascimento Alves R, Lorranne Santos Lima T, Silva Chaves K, Albuquerque Meireles BRL. Biodegradable films with
Brassica Oleracea Capitata
extract as a quality indicator in sheep meat. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14997] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Rerisson Nascimento Alves
- Center for Agro‐Food Science and Technology Academic Food Technology Unit Federal University of Campina Grande Pombal Brazil
| | - Thamirys Lorranne Santos Lima
- Graduate Program in Agri‐Food Technology Center for Sciences Humans, Socials and Agrarian Federal University of Paraiba Bananeiras Brazil
| | - Karina Silva Chaves
- Department of Biological and Health Sciences Federal University of Mato Grosso Barra do Garças Brazil
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30
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Jurić S, Jurić M, Król-Kilińska Ż, Vlahoviček-Kahlina K, Vinceković M, Dragović-Uzelac V, Donsì F. Sources, stability, encapsulation and application of natural pigments in foods. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1837862] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Slaven Jurić
- Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, Croatia
| | - Marina Jurić
- Faculty of Pharmacy and Biochemistry, Department of Pharmacognosy, University of Zagreb, Zagreb, Croatia
| | - Żaneta Król-Kilińska
- Department of Functional Food Products Development, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
| | | | - Marko Vinceković
- Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Zagreb, Croatia
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
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31
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Aksu MI, Turan E, Sat IG, Erdemir E, Oz F, Gürses M. Improvement of quality properties of cemen paste of pastirma by lyophilized red cabbage water extract. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14714] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Muhammet Irfan Aksu
- Faculty of Agriculture Department of Food Engineering Eskişehir Osmangazi University Eskişehir Turkey
| | - Emre Turan
- Faculty of Agriculture Department of Food Engineering Ordu University Ordu Turkey
| | - Ihsan Güngör Sat
- Faculty of Agriculture Department of Food Engineering Atatürk University Erzurum Turkey
| | - Ebru Erdemir
- Department of Nutrition and Dietetics Health High SchoolIbrahim Çeçen University Ağrı Turkey
| | - Fatih Oz
- Faculty of Agriculture Department of Food Engineering Atatürk University Erzurum Turkey
| | - Mustafa Gürses
- Faculty of Agriculture Department of Food Engineering Atatürk University Erzurum Turkey
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Effect of high hydrostatic pressure conditions on the composition, morphology, rheology, thermal behavior, color, and stability of black garlic melanoidins. Food Chem 2020; 337:127790. [PMID: 32799165 DOI: 10.1016/j.foodchem.2020.127790] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2019] [Revised: 08/02/2020] [Accepted: 08/04/2020] [Indexed: 12/14/2022]
Abstract
The effects of different high hydrostatic pressure (HHP) conditions on the composition, morphology, rheology, thermal behavior, color, and stability of high molecular weigh melanoidins from black garlic were investigated. Because HHP promoted Maillard reaction, HHP treatments decreased the aldehyde content from 46.76% to 11.92% but increased ketones and heterocyclic contents 4.46% to 6.66% and 9.32% to 11.55%, respectively. HHP treatments induced production of five compounds that were not present in the control sample, including 5-methyl-2(3H)-furanone, 3-methyl-2-cyclopentenone, 2,3-dihydrofuran, 2-ethylfuran, and 2-vinylfuran. The surface of HHP-treated melanoidins was rough and wrinkled, and composed of large particles compared with the control. In addition, HHP reduced viscosity of melanoidins solution at a shear rate of 1-10 s-1. Moreover, HHP improved the thermal stability and the stability under UV light of black garlic melanoidins. In general, HHP treatment enhanced the composition and structure of black garlic melanoidins and improved stability.
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Ghendov-Mosanu A, Cristea E, Sturza R, Niculaua M, Patras A. Synthetic dye's substitution with chokeberry extract in jelly candies. Journal of Food Science and Technology 2020; 57:4383-4394. [PMID: 33087952 DOI: 10.1007/s13197-020-04475-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/31/2020] [Accepted: 04/23/2020] [Indexed: 10/24/2022]
Abstract
Matching the general trend of replacing synthetic additives with healthier natural products, the present research studies the effects of different concentrations of chokeberry extract which substitute carmoisine dye in jelly candies. Also, the colour and antioxidant properties of the aforementioned extract and their changes at various pH and in presence of different mineral salts from foods are analysed. The phenolic content of the extract was determined using HPLC and spectrophotometric methods. A high concentration of polyphenols was found in the chokeberry extract, of which around 97% were flavonoids. Catechin, epicatechin, ferulic acid and its methyl esther, protocatechuic, gallic and para-hydroxybenzoic acids were the major phenolics identified in the extract. The total antioxidant activity decreased in acidic media, while close-to-neutral and alkaline pH values did not exhibit any effect on this parameter. Furthermore, the green/red colour parameter, the chroma and the hue angle were enhanced in the most acidic media (pH 2.3 and 3.5). From the studied salts, CaCl2 and KNO3 had the most significant effects on colour. The chokeberry extract proved to be suitable as replacement of carmoisine dye in jelly candies, as the physicochemical and microbiological properties comply with the regulated requirements. More than that, the extract improved the antioxidant and sensory properties of jellies in all studied concentrations and the best total sensory score was obtained for 1.5% extract. After 5 and 50 days of storage, the microbiological properties were improved in candies prepared with aronia extracts compared to carmoisine, as the total viable count registered important diminutions.
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Affiliation(s)
- Aliona Ghendov-Mosanu
- Technical University of Moldova, 9/9 Studentilor St, 2045 Chişinău, Republic of Moldova
| | - Elena Cristea
- Technical University of Moldova, 9/9 Studentilor St, 2045 Chişinău, Republic of Moldova
| | - Rodica Sturza
- Technical University of Moldova, 9/9 Studentilor St, 2045 Chişinău, Republic of Moldova
| | - Marius Niculaua
- Research Center for Oenology, Iasi Branch, Romanian Academy, 9 Mihail Sadoveanu Alley, 700490 Iasi, Romania
| | - Antoanela Patras
- "Ion Ionescu de la Brad" University of Agricultural Sciences and Veterinary Medicine of Iasi, 3 Mihail Sadoveanu Alley, 700490 Iasi, Romania
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Silva HMD, Mageste AB, Silva SJBE, Dias Ferreira GM, Ferreira GMD. Anthocyanin immobilization in carboxymethylcellulose/starch films: A sustainable sensor for the detection of Al(III) ions in aqueous matrices. Carbohydr Polym 2019; 230:115679. [PMID: 31887948 DOI: 10.1016/j.carbpol.2019.115679] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 11/25/2019] [Accepted: 11/25/2019] [Indexed: 12/11/2022]
Abstract
A robust and sustainable sensor for the detection of Al(III) ions in water was developed by immobilization of anthocyanin (AN) from black rice in a film formed by carboxymethylcellulose (CMC) and starch. Characterization of the films was performed using solubility, thickness, FTIR, and mechanical analysis. The film exhibited an irreversible color change from red to purple in response to the presence of Al(III). The best colorimetric response of the sensor was observed at pH 4.5 and a time of 60 min, achieving the detection of 3 mg L-1 of Al(III). For concentrations higher than 5 mg L-1, the sensor response time decreased to 20 min. The minimum Al(III) concentration detected with the naked eye was lower than the maximum permissible concentrations in aqueous effluents according to different legislations, indicating the potential of this study to develop sensors for the detection of Al(III).
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Affiliation(s)
- Heriveltom Morais da Silva
- Laboratório de Físico-Química e Química Ambiental, Departamento de Química, Universidade Federal de Ouro Preto (UFOP), Campus Morro do Cruzeiro, CEP 35400-000, Ouro Preto, MG, Brazil
| | - Aparecida Barbosa Mageste
- Laboratório de Físico-Química e Química Ambiental, Departamento de Química, Universidade Federal de Ouro Preto (UFOP), Campus Morro do Cruzeiro, CEP 35400-000, Ouro Preto, MG, Brazil
| | - Silvia Juliana Barros E Silva
- Laboratório de Físico-Química e Química Ambiental, Departamento de Química, Universidade Federal de Ouro Preto (UFOP), Campus Morro do Cruzeiro, CEP 35400-000, Ouro Preto, MG, Brazil
| | - Guilherme Max Dias Ferreira
- Departamento de Química, Universidade Federal de Lavras (UFLA), Campus Universitário, CEP 37200-000, Lavras, MG, Brazil
| | - Gabriel Max Dias Ferreira
- Laboratório de Físico-Química e Química Ambiental, Departamento de Química, Universidade Federal de Ouro Preto (UFOP), Campus Morro do Cruzeiro, CEP 35400-000, Ouro Preto, MG, Brazil.
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The Influence of Yeast Strain, β-Cyclodextrin, and Storage Time on Concentrations of Phytochemical Components, Sensory Attributes, and Antioxidative Activity of Novel Red Apple Ciders. Molecules 2019; 24:molecules24132477. [PMID: 31284529 PMCID: PMC6651467 DOI: 10.3390/molecules24132477] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 06/28/2019] [Accepted: 07/03/2019] [Indexed: 11/17/2022] Open
Abstract
The yeast strain and storage time is an important factor affecting the development of phytochemicals and sensory attributes in ciders. Therefore, the aim of this study was to determine the influence of yeast strains (Saccharomyces bayanus and Saccharomyces cerevisiae), β-cyclodextrin (BCD), and storage time on physicochemical parameters, contents of phenolic compounds (ultra-performance liquid chromatography with photodiode array detector coupled to quadrupole time-of-flight tandem mass spectrometry (UPLC–PDA–QToF-MS/MS)), antioxidative activity (free radical-scavenging ability (ABTS) and ferric reducing antioxidative power (FRAP) assay), and sensory attributes of new cider from the “Bella Marii” cultivar of red apple. The pH value, acidity, concentrations of alcohol, organic acids, and polyphenols; and the color and antioxidative properties were evaluated in red apple ciders immediately after fermentation and after three months of storage at 4 °C. S. cerevisiae SIHAFERM Finesse Red with BCD and SIHAFERM Finesse Red yeast strain especially contributed to obtaining ciders with a high content of the tested compounds. The use of BCD during fermentation significantly influenced the protection of bioactive compounds, by as much as 18%. Storage time had an impact on concentrations of the tested components (mainly on the total flavan-3-ols and phenolic acids). Based on the achieved values of parameters analyzed in red apple ciders and results of the consumer acceptance test, it may be concluded that red apple offers vast potential for the production of ciders with a high content of polyphenolic compounds.
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Separation of anthocyanins extracted from red cabbage by adsorption onto chitosan films. Int J Biol Macromol 2019; 131:905-911. [DOI: 10.1016/j.ijbiomac.2019.03.145] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Revised: 03/18/2019] [Accepted: 03/21/2019] [Indexed: 11/17/2022]
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Gil-López DL, Lois-Correa J, Sánchez-Pardo M, Domínguez-Crespo M, Torres-Huerta A, Rodríguez-Salazar A, Orta-Guzmán V. Data supporting the production of dietary fibers from sugarcane bagasse and sugarcane tops using microwave - assisted alkaline treatments. Data Brief 2019; 24:104026. [PMID: 31193984 PMCID: PMC6545404 DOI: 10.1016/j.dib.2019.104026] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2019] [Accepted: 05/13/2019] [Indexed: 11/20/2022] Open
Abstract
The treatment of agroindustrial residues is an alternative to waste management and obtain products with added value. In this article, we describe the confocal microscopy images, the microbiological data, policosanol content and color measurement linked to the paper "production of dietary fibers from sugarcane bagasse and sugarcane tops using microwave - assisted alkaline treatments". The data contain photographs after elaboration of noodles-type pasta and chapatti-type fermented bread; the confocal laser scanning micrographs, before and after including sugarcane bagasse and sugarcane tops fibers in foods. Microbiological analyses of total coliforms, molds and yeasts, and aerobic mesophiles were also presented according to Mexican Standard NOM- 247-SSA1-2008 which confirmed that the food is safe for human consumption. The data provided in this article have not been previously published and are available to enable critical or extended analyses.
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Affiliation(s)
- D.I. Llanes Gil-López
- Instituto Politécnico Nacional, CICATA-Altamira. km 14.5 carretera Tampico–Puerto Industrial Altamira, Altamira, Tamps., CP 89600, Mexico
| | - J.A. Lois-Correa
- Instituto Politécnico Nacional, CICATA-Altamira. km 14.5 carretera Tampico–Puerto Industrial Altamira, Altamira, Tamps., CP 89600, Mexico
| | - M.E. Sánchez-Pardo
- Instituto Politécnico Nacional, ENCB, UPALM, Av. Wilfrido Massieu esq. Cda. Manuel Stampa s/n C.P. Gustavo A. Madero, Ciudad de Mexico, 07728, Mexico
| | - M.A. Domínguez-Crespo
- Instituto Politécnico Nacional, CICATA-Altamira. km 14.5 carretera Tampico–Puerto Industrial Altamira, Altamira, Tamps., CP 89600, Mexico
| | - A.M. Torres-Huerta
- Instituto Politécnico Nacional, CICATA-Altamira. km 14.5 carretera Tampico–Puerto Industrial Altamira, Altamira, Tamps., CP 89600, Mexico
| | - A.E. Rodríguez-Salazar
- Instituto Politécnico Nacional, CICATA-Querétaro, Cerro Blanco No. 141 Col. Colinas del Cimatario, C.P. 76090, Querétaro, Qro, Mexico
| | - V.N. Orta-Guzmán
- Instituto Politécnico Nacional, CICATA-Altamira. km 14.5 carretera Tampico–Puerto Industrial Altamira, Altamira, Tamps., CP 89600, Mexico
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