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Sun S, Liu Z, Lin M, Gao N, Wang X. Polyphenols in health and food processing: antibacterial, anti-inflammatory, and antioxidant insights. Front Nutr 2024; 11:1456730. [PMID: 39224187 PMCID: PMC11366707 DOI: 10.3389/fnut.2024.1456730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2024] [Accepted: 07/29/2024] [Indexed: 09/04/2024] Open
Abstract
Polyphenols, as subordinate metabolites of plants, have demonstrated significant antibacterial, anti-inflammatory, and antioxidant action in scientific learn. These compounds exert their effects through various mechanisms, containing interference with microbial cell structures, rule of host immune responses, and neutralization of free radicals. This multifaceted activity positions polyphenols as promising candidates for maintaining human health and treating related diseases. Notably, in the context of escalating antibiotic resistance, the antibacterial properties of polyphenols offer innovative avenues for the development of new therapeutic agents. Additionally, their anti-inflammatory and antioxidant effects hold substantial potential for treating inflammatory diseases and mitigating the aging process. This review aims to summarize the latest findings on the biological activities of polyphenols, highlighting their mechanisms of action and potential applications in health and disease management. Furthermore, optimizing polyphenol extraction methods aligns with the goals of sustainable and green processing, reducing environmental impact while enhancing food safety and extending shelf life. Employing advanced analytical techniques, such as spectroscopy and chromatography, can ensure the accurate evaluation of polyphenol content and efficacy. These efforts collectively contribute to the ongoing improvement of food processing practices and product quality, promoting a healthier and more sustainable future in the food industry.
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Affiliation(s)
- Shengqian Sun
- Yantai Key Laboratory of Special Medical Food, School of Food and Bioengineering, Yantai Institute of Technology, Yantai, Shandong, China
| | - Zhengyang Liu
- College of Pharmacy, Binzhou Medical College, Yantai, Shandong, China
| | - Mingxia Lin
- Department of Medical Records Management, Yantai Affiliated Hospital of Binzhou Medical University, Yantai, Shandong, China
| | - Na Gao
- Yantai Key Laboratory of Special Medical Food, School of Food and Bioengineering, Yantai Institute of Technology, Yantai, Shandong, China
| | - Xiaojie Wang
- Yantai Key Laboratory of Special Medical Food, School of Food and Bioengineering, Yantai Institute of Technology, Yantai, Shandong, China
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Liu W, Niu J, Han F, Zhong K, Li R, Sui W, Ma C, Wu M. Steam Explosion-Assisted Extraction of Ergosterol and Polysaccharides from Flammulina velutipes (Golden Needle Mushroom) Root Waste. Foods 2024; 13:1860. [PMID: 38928802 PMCID: PMC11203187 DOI: 10.3390/foods13121860] [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: 05/07/2024] [Revised: 06/06/2024] [Accepted: 06/06/2024] [Indexed: 06/28/2024] Open
Abstract
In this work, steam explosion (SE) was applied to prompt the rapid extraction of ergosterol and polysaccharides from Flammulina velutipes root (FVR) waste. Ultrasound-assisted saponification extraction (UASE) followed by water extraction was used to prepare ergosterol and polysaccharides. The results indicated that SE destroyed the complicated structure of FVR and increased its internal porosity and surface roughness. SE caused the thermal degradation of FVR's structural components and increased the polysaccharide content 0.97-fold. As a result, the extraction yield and efficiency of ergosterol and polysaccharides were improved. The theoretical maximum extraction concentration (C∞) and diffusion coefficient (D) were increased by 34.10% and 78.04% (ergosterol) and 27.69% and 48.67% (polysaccharides), respectively. The extraction yields obtained within 20-30 min of extraction time exceeded those of untreated samples extracted after several hours. For polysaccharides, SE led to a significant reduction in the average molecular weight, increased the percentage of uronic acids and decreased the neutral sugar percentage. The monosaccharide composition was changed by SE, with an increase in the molar ratio of glucose of 64.06% and some reductions in those of other monosaccharides. This work provides an effective method for the processing of fungi waste and adds to its economic value, supporting its high-value utilization in healthcare products.
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Affiliation(s)
- Wenxin Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jinghua Niu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Fengmei Han
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Kai Zhong
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Ranran Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Wenjie Sui
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Chao Ma
- Jinan Fruit Research Institute, All-China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China;
| | - Maoyu Wu
- Jinan Fruit Research Institute, All-China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China;
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Sirohi R, Negi T, Rawat N, Sagar NA, Sindhu R, Tarafdar A. Emerging technologies for the extraction of bioactives from mushroom waste. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1069-1082. [PMID: 38562595 PMCID: PMC10981648 DOI: 10.1007/s13197-023-05855-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/12/2023] [Accepted: 09/14/2023] [Indexed: 04/04/2024]
Abstract
Extraction of bioactive compounds for application in nutraceuticals is gaining popularity. For this, there is a search for low-cost substrates that would make the end product and the process more economical. Mushroom waste (stalk, cap, stem etc.) is one such high valued substrate that has received much attention recently due to its rich reserves of terpenoids, polyphenols, sesquiterpenes, alkaloids, lactones, sterols, antioxidative vitamins, anthocyanidins, glycoproteins and polysaccharides, among others. However, there is a need to identify green and hybrid technologies that could make the bioactive extraction process from these substrates safe, efficient and sustainable. To this effect, many emerging technologies (supercritical fluid, ultrasound-, enzyme- and microwave-assisted extraction) have been explored in the last decade which have shown potential for scale-up with high productivity. This review systematically discusses such technologies highlighting the current challenges faced during waste processing and the research directives needed for further advancements in the field.
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Affiliation(s)
- Ranjna Sirohi
- College of Horticulture, Rajasthan Agricultural Research Institute, Jaipur, Rajasthan 302 018 India
- Sri Karan Narendra Agriculture University, Jobner, Rajasthan 303329 India
| | - Taru Negi
- Department of Food Science and Technology,, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand 263 145 India
| | - Neha Rawat
- Department of Food Science and Technology,, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand 263 145 India
| | - Narashans Alok Sagar
- Department of Biotechnology, University Centre for Research and Development, Chandigarh University, Mohali, Punjab India
| | - Raveendran Sindhu
- Department of Food Technology, TKM Institute of Technology, Kollam, Kerala 691505 India
| | - Ayon Tarafdar
- Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243 122 India
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Gomez-Molina M, Albaladejo-Marico L, Yepes-Molina L, Nicolas-Espinosa J, Navarro-León E, Garcia-Ibañez P, Carvajal M. Exploring Phenolic Compounds in Crop By-Products for Cosmetic Efficacy. Int J Mol Sci 2024; 25:5884. [PMID: 38892070 PMCID: PMC11172794 DOI: 10.3390/ijms25115884] [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: 04/16/2024] [Revised: 05/14/2024] [Accepted: 05/23/2024] [Indexed: 06/21/2024] Open
Abstract
Phenolic compounds represent a group of secondary metabolites that serve essential functions in plants. Beyond their positive impact on plants, these phenolic metabolites, often referred to as polyphenols, possess a range of biological properties that can promote skin health. Scientific research indicates that topically using phenolics derived from plants can be advantageous, but their activity and stability highly depend on storage of the source material and the extraction method. These compounds have the ability to relieve symptoms and hinder the progression of different skin diseases. Because they come from natural sources and have minimal toxicity, phenolic compounds show potential in addressing the causes and effects of skin aging, skin diseases, and various types of skin damage, such as wounds and burns. Hence, this review provides extensive information on the particular crops from which by-product phenolic compounds can be sourced, also emphasizing the need to conduct research according to proper plant material storage practices and the choice of the best extracting method, along with an examination of their specific functions and the mechanisms by which they act to protect skin.
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Affiliation(s)
- Maria Gomez-Molina
- Aquaporins Group, Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo—25, E-30100 Murcia, Spain; (M.G.-M.); (L.A.-M.); (L.Y.-M.); (J.N.-E.); (P.G.-I.)
| | - Lorena Albaladejo-Marico
- Aquaporins Group, Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo—25, E-30100 Murcia, Spain; (M.G.-M.); (L.A.-M.); (L.Y.-M.); (J.N.-E.); (P.G.-I.)
| | - Lucia Yepes-Molina
- Aquaporins Group, Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo—25, E-30100 Murcia, Spain; (M.G.-M.); (L.A.-M.); (L.Y.-M.); (J.N.-E.); (P.G.-I.)
| | - Juan Nicolas-Espinosa
- Aquaporins Group, Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo—25, E-30100 Murcia, Spain; (M.G.-M.); (L.A.-M.); (L.Y.-M.); (J.N.-E.); (P.G.-I.)
| | - Eloy Navarro-León
- Department of Plant Physiology, Faculty of Sciences, University of Granada, E-18071 Granada, Spain;
| | - Paula Garcia-Ibañez
- Aquaporins Group, Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo—25, E-30100 Murcia, Spain; (M.G.-M.); (L.A.-M.); (L.Y.-M.); (J.N.-E.); (P.G.-I.)
| | - Micaela Carvajal
- Aquaporins Group, Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo—25, E-30100 Murcia, Spain; (M.G.-M.); (L.A.-M.); (L.Y.-M.); (J.N.-E.); (P.G.-I.)
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Ayar-Sümer EN, Verheust Y, Özçelik B, Raes K. Impact of Lactic Acid Bacteria Fermentation Based on Biotransformation of Phenolic Compounds and Antioxidant Capacity of Mushrooms. Foods 2024; 13:1616. [PMID: 38890845 PMCID: PMC11172137 DOI: 10.3390/foods13111616] [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: 04/11/2024] [Revised: 05/17/2024] [Accepted: 05/20/2024] [Indexed: 06/20/2024] Open
Abstract
Mushrooms contain phenolic compounds that possess health-promoting properties, including antioxidant effects. However, the low solubility and form of phenolic compounds affect their bioactivity and bioaccessibility. To overcome this limitation, our study investigates the fermentation of mushrooms to increase their free phenolic content and enhance their bioactivity. Our research focused on the impact of fermentation on both free and bound phenolic fractions (FPs and BPs, respectively) in Lentinula edodes and Lactarius deliciosus, which were successively fermented with Lactiplantibacillus plantarum LMG 17673 for 72 h. We examined the total phenolic content (TPC), phenolic profile, and antioxidant activity of both FPs and BPs. Our results showed that the TPC of BPs was higher than that of FPs in both mushrooms, with strong antioxidant capabilities. Fermentation significantly increased the TPC of FPs in both mushrooms, particularly after 24 h of fermentation. The TPC of BPs in mushrooms decreased during fermentation, indicating their release from the matrix. Additionally, we identified 30 bioactive compounds using UPLC-Q-TOF-MS/MS. Our study demonstrates for the first time that lactic acid bacteria fermentation of mushrooms with high phenolic content leads to the liberation of bound phenolics, enhancing their bioactivity and bioaccessibility.
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Affiliation(s)
- Eda Nur Ayar-Sümer
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, St-Martem Latemlaan 2B, 8500 Kortrijk, Belgium; (E.N.A.-S.); (Y.V.)
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, TR-34469 Istanbul, Turkey;
| | - Yannick Verheust
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, St-Martem Latemlaan 2B, 8500 Kortrijk, Belgium; (E.N.A.-S.); (Y.V.)
| | - Beraat Özçelik
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, TR-34469 Istanbul, Turkey;
| | - Katleen Raes
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, St-Martem Latemlaan 2B, 8500 Kortrijk, Belgium; (E.N.A.-S.); (Y.V.)
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Wu D, Yang Z, Li J, Huang H, Xia Q, Ye X, Liu D. Optimizing the Solvent Selection of the Ultrasound-Assisted Extraction of Sea Buckthorn ( Hippophae rhamnoides L.) Pomace: Phenolic Profiles and Antioxidant Activity. Foods 2024; 13:482. [PMID: 38338617 PMCID: PMC10855374 DOI: 10.3390/foods13030482] [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: 01/08/2024] [Revised: 01/25/2024] [Accepted: 01/31/2024] [Indexed: 02/12/2024] Open
Abstract
Sea buckthorn pomace (SBP) is a by-product of sea buckthorn processing that is rich in bioactive compounds. In this study, different active ingredients were extracted by using different solvents (water, methanol, ethanol, glycerol, ethyl acetate, and petroleum ether) combined with an ultrasonic assisted method. The correlation between the active ingredients and antioxidant properties of the extract was studied, which provided a research basis for the comprehensive utilization of SBP. This study revealed that the 75% ethanol extract had the highest total phenolic content (TPC) of 42.86 ± 0.73 mg GAE/g, while the 75% glycerol extract had the highest total flavonoid content (TFC) of 25.52 ± 1.35 mg RTE/g. The ethanol extract exhibited the strongest antioxidant activity at the same concentration compared with other solvents. The antioxidant activity of the ethanol, methanol, and glycerol extracts increased in a concentration-dependent manner. Thirteen phenolic compounds were detected in the SBP extracts using UPLC-MS/MS analysis. Notably, the 75% glycerol extract contained the highest concentration of all identified phenolic compounds, with rutin (192.21 ± 8.19 μg/g), epigallocatechin (105.49 ± 0.69 μg/g), and protocatechuic acid (27.9 ± 2.38 μg/g) being the most abundant. Flavonols were found to be the main phenolic substances in SBP. A strong correlation was observed between TPC and the antioxidant activities of SBP extracts. In conclusion, the choice of solvent significantly influences the active compounds and antioxidant activities of SBP extracts. SBP extracts are a valuable source of natural phenolics and antioxidants.
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Affiliation(s)
- Dan Wu
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (Z.Y.); (H.H.); (Q.X.); (X.Y.); (D.L.)
| | - Zhihao Yang
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (Z.Y.); (H.H.); (Q.X.); (X.Y.); (D.L.)
| | - Jiong Li
- Hangzhou Institute for Food and Drug Control, Hangzhou 310022, China;
| | - Huilin Huang
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (Z.Y.); (H.H.); (Q.X.); (X.Y.); (D.L.)
| | - Qile Xia
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (Z.Y.); (H.H.); (Q.X.); (X.Y.); (D.L.)
- Key Laboratory of Post-Harvest Handling of Fruits, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Xingqian Ye
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (Z.Y.); (H.H.); (Q.X.); (X.Y.); (D.L.)
| | - Donghong Liu
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (Z.Y.); (H.H.); (Q.X.); (X.Y.); (D.L.)
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Sun M, Zhuang Y, Gu Y, Zhang G, Fan X, Ding Y. A comprehensive review of the application of ultrasonication in the production and processing of edible mushrooms: Drying, extraction of bioactive compounds, and post-harvest preservation. ULTRASONICS SONOCHEMISTRY 2024; 102:106763. [PMID: 38219551 PMCID: PMC10825639 DOI: 10.1016/j.ultsonch.2024.106763] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2023] [Revised: 12/20/2023] [Accepted: 01/07/2024] [Indexed: 01/16/2024]
Abstract
Edible mushrooms are high in nutrients, low in calories, and contain bioactive substances; thus, they are a valuable food source. However, the high moisture content of edible mushrooms not only restricts their storage and transportation after harvesting, but also leads to a shorter processable cycle, production and processing limitations, and a high risk of deterioration. In recent years, ultrasonic technology has been widely applied to various food production operations, including product cleaning, post-harvest preservation, freezing and thawing, emulsifying, and drying. This paper reviews applications of ultrasonic technology in the production and processing of edible mushrooms in recent years. The effects of ultrasonic technology on the drying, extraction of bioactive substances, post-harvest preservation, shelf life/preservation, freezing and thawing, and frying of edible mushrooms are discussed. In summary, the application of ultrasonic technology in the edible mushroom industry has a positive effect and promotes the development of this industry.
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Affiliation(s)
- Mianli Sun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727, Jingming South Road, Chenggong District, Kunming 650500, China
| | - Yongliang Zhuang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727, Jingming South Road, Chenggong District, Kunming 650500, China
| | - Ying Gu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727, Jingming South Road, Chenggong District, Kunming 650500, China
| | - Gaopeng Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Xuejing Fan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727, Jingming South Road, Chenggong District, Kunming 650500, China.
| | - Yangyue Ding
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727, Jingming South Road, Chenggong District, Kunming 650500, China.
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Martín C, Zervakis GI, Xiong S, Koutrotsios G, Strætkvern KO. Spent substrate from mushroom cultivation: exploitation potential toward various applications and value-added products. Bioengineered 2023; 14:2252138. [PMID: 37670430 PMCID: PMC10484051 DOI: 10.1080/21655979.2023.2252138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 07/28/2023] [Accepted: 08/14/2023] [Indexed: 09/07/2023] Open
Abstract
Spent mushroom substrate (SMS) is the residual biomass generated after harvesting the fruitbodies of edible/medicinal fungi. Disposal of SMS, the main by-product of the mushroom cultivation process, often leads to serious environmental problems and is financially demanding. Efficient recycling and valorization of SMS are crucial for the sustainable development of the mushroom industry in the frame of the circular economy principles. The physical properties and chemical composition of SMS are a solid fundament for developing several applications, and recent literature shows an increasing research interest in exploiting that inherent potential. This review provides a thorough outlook on SMS exploitation possibilities and discusses critically recent findings related to specific applications in plant and mushroom cultivation, animal husbandry, and recovery of enzymes and bioactive compounds.
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Affiliation(s)
- Carlos Martín
- Department of Biotechnology, Inland Norway University of Applied Sciences, Hamar, Norway
- Department of Chemistry, Umeå University, Umeå, Sweden
| | | | - Shaojun Xiong
- Department of Forest Biomaterials and Technology, Swedish University of Agricultural Sciences, Umeå, Sweden
| | | | - Knut Olav Strætkvern
- Department of Biotechnology, Inland Norway University of Applied Sciences, Hamar, Norway
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Reche C, Rosselló C, Dalmau E, Eim V, Simal S. Quantification of microstructural changes in artichoke by-products by image analysis after high-power ultrasound-assisted extraction of bioactive compounds. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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10
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Artificial Neural Networks to Optimize Oil-in-Water Emulsion Stability with Orange By-Products. Foods 2022; 11:foods11233750. [PMID: 36496559 PMCID: PMC9739075 DOI: 10.3390/foods11233750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 11/13/2022] [Accepted: 11/18/2022] [Indexed: 11/23/2022] Open
Abstract
The use of artificial neural networks (ANNs) is proposed to optimize the formulation of stable oil-in-water emulsions (oil 6% w/w) with a flour made from orange by-products (OBF), rich in pectins (21 g/100 g fresh matter), in different concentrations (0.95, 2.38, and 3.40% w/w), combined with or without soy proteins (0.3 and 0.6% w/w). Emulsions containing OBF were stable against coalescence and flocculation (with 2.4 and 3.4% OBF) and creaming (3.4% OBF) for 24 h; the droplets' diameter decreased up to 44% and the viscosity increased up to 37% with higher concentrations of OBF. With the protein addition, the droplets' diameter decreased by up to 70%, and flocculation increased. Compared with emulsions produced with purified citrus pectins (0.2 and 0.5% w/w), OBF emulsions exhibited up to 32% lower viscosities, 129% larger droplets, and 45% smaller Z potential values. Optimization solved with ANNs minimizing the droplet size and the emulsion instability resulted in OBF and protein concentrations of 3.16 and 0.14%, respectively. The experimental characteristics of the optimum emulsion closely matched those predicted by ANNs demonstrating the usefulness of the proposed method.
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Peixoto FB, Raimundini Aranha AC, Nardino DA, Defendi RO, Suzuki RM. Extraction and encapsulation of bioactive compounds: A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Fernanda Barroso Peixoto
- Chemical Engineering Graduate Program (PPGEQ‐AP) Federal Technological University of Paraná (UTFPR) Apucarana Brazil
| | | | | | - Rafael Oliveira Defendi
- Chemical Engineering Graduate Program (PPGEQ‐AP) Federal Technological University of Paraná (UTFPR) Apucarana Brazil
| | - Rúbia Michele Suzuki
- Chemical Engineering Graduate Program (PPGEQ‐AP) Federal Technological University of Paraná (UTFPR) Apucarana Brazil
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Guo J, Zhang M, Fang Z. Valorization of mushroom by-products: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5593-5605. [PMID: 35460088 DOI: 10.1002/jsfa.11946] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 04/15/2022] [Accepted: 04/22/2022] [Indexed: 06/14/2023]
Abstract
With the rapid growth of the global economy and the global population, the production of solid waste has increased remarkably. Mushrooms are gaining popularity among researchers for their ability to turn waste into nutrients. However, a large number of by-products are produced during the industrial processing of mushrooms. Traditional waste management, focusing on the utilization and disposal of mushroom by-products, has attracted the attention of researchers. Meanwhile, the circular economy has become a multidisciplinary research field, and the valorization of mushroom by-products is a very important part of circular economy research. Various mushroom by-products of mushroom are reviewed in this paper. By-products are used in food as raw materials or functional components, in livestock and poultry feed after grinding/fermentation, and as electrochemical materials and papermaking materials. The by-products can also be used to produce ethanol and other biological sources of energy, as absorbing substances in sewage treatment, and as fertilizer in soil amendment. Mushroom processing by-products can be applied in various fields. To improve production efficiency, new extraction technology (including supercritical fluid technology and microwave extraction technology) can be adopted to increase the bioactive substance content in the by-products. Choosing appropriate processing temperature, time, and other processing conditions can also enhance product quality. Finally, more research is needed on the cost-effective utilization of the by-products and the feasibility of industrialization. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Jia Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, Australia
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13
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4D printing induced by microwave and ultrasound for mushroom mixtures: Efficient conversion of ergosterol into vitamin D2. Food Chem 2022; 387:132840. [DOI: 10.1016/j.foodchem.2022.132840] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Revised: 03/24/2022] [Accepted: 03/26/2022] [Indexed: 02/05/2023]
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14
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Umaña M, Calahorro M, Eim V, Rosselló C, Simal S. Measurement of microstructural changes promoted by ultrasound application on plant materials with different porosity. ULTRASONICS SONOCHEMISTRY 2022; 88:106087. [PMID: 35785623 PMCID: PMC9256647 DOI: 10.1016/j.ultsonch.2022.106087] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 06/15/2022] [Accepted: 06/28/2022] [Indexed: 05/26/2023]
Abstract
This research investigated the effects of ultrasound application (192 ± 6 W/L) on the microstructure of vegetables/fruits with different porosities, cell sizes and patterns (eggplants, beetroots, and apples), submitted to an immersion treatment in different liquids: distilled water, citric acid (1% w/v), and the vegetable/fruit juice, at 25 °C during 5 min. The ultrasound application did not significantly (p > 0.05) affect the size of the cells of the most porous material (eggplant) compared to the samples immersed without ultrasound assistance. The apple samples (with a middle-high porosity and the largest cells) were the most affected by ultrasound application. The median cell areas of samples treated with ultrasound in water and apple juice were 26 and 20% larger than those of samples treated without ultrasound, mainly because of cell wall disruption which caused the cells to merge into bigger clusters, but no effect was observed with the citric acid. Ultrasound application significantly (p < 0.05) increased the median cell area of the less porous raw matter (beetroot) only when the treatment was carried out in the vegetable juice (cells were 26% larger after treatment assisted with ultrasound than without it). Thus, the effects of ultrasound differ in materials with initially different characteristics.
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Affiliation(s)
- Mónica Umaña
- Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, Km. 7.5, 07122 Palma de Mallorca, Spain
| | - Marina Calahorro
- Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, Km. 7.5, 07122 Palma de Mallorca, Spain
| | - Valeria Eim
- Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, Km. 7.5, 07122 Palma de Mallorca, Spain
| | - Carmen Rosselló
- Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, Km. 7.5, 07122 Palma de Mallorca, Spain
| | - Susana Simal
- Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, Km. 7.5, 07122 Palma de Mallorca, Spain.
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15
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The yield, nutritional value, umami components and mineral contents of the first-flush and second-flush Pleurotus pulmonarius mushrooms grown on three forestry wastes. Food Chem 2022; 397:133714. [PMID: 35905616 DOI: 10.1016/j.foodchem.2022.133714] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 06/18/2022] [Accepted: 07/12/2022] [Indexed: 11/20/2022]
Abstract
This study was carried out to evaluate the yields and quality of the first-flush and second-flush Pleurotus pulmonarius mushrooms grown on three forestry wastes (pine, poplar, and honeysuckle rattan). The biological efficiency (BE) of the substrates varied from 61.89% to 81.01%. The total protein content, gamma-aminobutyric acid (GABA) content and equivalent umami concentration (EUC) values of the mushrooms were greatly influenced by the flush number and the substrate, however, the total sugar content and ergosterol content of the mushrooms were not significantly affected. The first-flush mushrooms that were grown on the pine sawdust-based substrate had the highest protein content, and the first-flush mushrooms that were grown on the honeysuckle rattan sawdust-based substrate had the highest GABA content and EUC values. All the mushroom samples accumulated Cu but excluded Ca, Mn, Pb, Cr, and Cd, and the concentrations of Mg, Fe, and Mn are species and flush number dependent.
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16
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Nzekoue FK, Sun Y, Caprioli G, Vittori S, Sagratini G. Effect of the ultrasound-assisted extraction parameters on the determination of ergosterol and vitamin D2 in Agaricus bisporus, A. bisporus Portobello, and Pleurotus ostreatus mushrooms. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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17
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Luntraru CM, Apostol L, Oprea OB, Neagu M, Popescu AF, Tomescu JA, Mulțescu M, Susman IE, Gaceu L. Reclaim and Valorization of Sea Buckthorn (Hippophae rhamnoides) By-Product: Antioxidant Activity and Chemical Characterization. Foods 2022; 11:foods11030462. [PMID: 35159612 PMCID: PMC8834190 DOI: 10.3390/foods11030462] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2021] [Revised: 01/31/2022] [Accepted: 01/31/2022] [Indexed: 11/30/2022] Open
Abstract
The by-product resulting from the production of the sea-buckthorn (Hippophae rhamnoides) juice may be a functional food ingredient, being a valuable source of bioactive compounds, such as polyphenols, flavonoids, minerals, and fatty acids. For checking this hypothesis, two extracts were obtained by two different methods using 50% ethyl alcohol solvent, namely through maceration–recirculation (E-SBM) and through ultrasound extraction (E-SBUS), followed by concentration. Next, sea-buckthorn waste (SB sample), extracts (E-SBM and E-SBUS samples) and the residues obtained from the extractions (R-SBM and R-SBUS samples) were characterized for the total polyphenols, flavonoid content, antioxidant capacity, mineral contents, and fatty acids profile. The results show that polyphenols and flavonoids were extracted better by the ultrasound process than the other methods. Additionally, the antioxidant activity of the E-SBUS sample was 91% higher (expressed in Trolox equivalents) and approximately 45% higher (expressed in Fe2+ equivalents) than that of the E-SBM sample. Regarding the extraction of minerals, it was found that both concentrated extracts had almost 25% of the RDI value of K and Mg, and also that the content of Zn, Mn, and Fe is significant. Additionally, it was found that the residues (R-SBM and R-SBUS) contain important quantities of Zn, Cu, Mn, Ca, and Fe. The general conclusion is that using the ultrasound extraction method, followed by a process of concentrating the extract, a superior recovery of sea-buckthorn by-product resulting from the juice extraction can be achieved.
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Affiliation(s)
- Cristina Mihaela Luntraru
- Hofigal Export Import S.A., Research Development Patents Department, No. 2 Intrarea Serelor Street, District 4, 042124 Bucharest, Romania; (C.M.L.); (M.N.); (A.F.P.); (J.A.T.)
| | - Livia Apostol
- National Research & Development Institute for Food Bioresources-IBA Bucharest, 6 Dinu Vintila St., 0211202 Bucharest, Romania; (M.M.); (I.E.S.)
- Correspondence: (L.A.); (O.B.O.); Tel.: +40-740-001-473 (L.A.); Tel.: +40-727-171-083 (O.B.O.)
| | - Oana Bianca Oprea
- Faculty of Food and Tourism, Transilvania University of Brasov, 29 Eroilor Blvd., 500036 Brasov, Romania;
- Correspondence: (L.A.); (O.B.O.); Tel.: +40-740-001-473 (L.A.); Tel.: +40-727-171-083 (O.B.O.)
| | - Mihaela Neagu
- Hofigal Export Import S.A., Research Development Patents Department, No. 2 Intrarea Serelor Street, District 4, 042124 Bucharest, Romania; (C.M.L.); (M.N.); (A.F.P.); (J.A.T.)
| | - Adriana Florina Popescu
- Hofigal Export Import S.A., Research Development Patents Department, No. 2 Intrarea Serelor Street, District 4, 042124 Bucharest, Romania; (C.M.L.); (M.N.); (A.F.P.); (J.A.T.)
| | - Justinian Andrei Tomescu
- Hofigal Export Import S.A., Research Development Patents Department, No. 2 Intrarea Serelor Street, District 4, 042124 Bucharest, Romania; (C.M.L.); (M.N.); (A.F.P.); (J.A.T.)
| | - Mihaela Mulțescu
- National Research & Development Institute for Food Bioresources-IBA Bucharest, 6 Dinu Vintila St., 0211202 Bucharest, Romania; (M.M.); (I.E.S.)
| | - Iulia Elena Susman
- National Research & Development Institute for Food Bioresources-IBA Bucharest, 6 Dinu Vintila St., 0211202 Bucharest, Romania; (M.M.); (I.E.S.)
| | - Liviu Gaceu
- Faculty of Food and Tourism, Transilvania University of Brasov, 29 Eroilor Blvd., 500036 Brasov, Romania;
- CSCBAS &CE-MONT Centre/INCE-Romanian Academy, 010071 Bucharest, Romania
- Assoc. m. Academy of Romanian Scientists, 030167 Bucharest, Romania
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18
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Kıvrık M, Süfer Ö, Bozok F. A RESEARCH ON QUALITY EVALUATION OF EIGHT WILD EDIBLE MACROFUNGI COLLECTED FROM EAST MEDITERRANEAN REGION OF TURKEY. Chem Biodivers 2022; 19:e202100967. [PMID: 35103384 DOI: 10.1002/cbdv.202100967] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Accepted: 02/01/2022] [Indexed: 11/08/2022]
Abstract
Eight edible macrofungal species ( Suillus collinitus, Rhizopogon roseolus, Lactarius sanguifluus, Lycoperdon molle, Ganoderma adspersum, Pleurotus cornucopiae, Lycoperdon perlatum, Macrolepiota procera ) grown in Osmaniye were studied. Besides the evaluation of fresh forms, the mushrooms were dried at 40˚C, and the color, texture, protein and mineral contents, and bioactivities (total phenolic content, (TPC) and antioxidant activities by DPPH, FRAP and ABTS techniques) were determined. The protein, macro and micro mineral contents of dried samples were in range of 11.31-55.31%, 132.75-50844.80 and 0.30-812.05 mg/kg, respectively. TPC of fresh samples were 10227.13-42216.89 mg gallic acid equivalent (GAE)/kg dry matter (DM) in methanolic solution, 3625.31-28809.99 mg GAE/kg DM in ethanolic solution, and decreased by drying process. ABTS method yielded higher results in fresh specimens, however DPPH method in ethanol and FRAP method in methanol were the superior in dried forms.
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Affiliation(s)
- Merve Kıvrık
- Osmaniye Korkut Ata Üniversitesi: Osmaniye Korkut Ata Universitesi, Biology, Osmaniye Korkut Ata Üniversitesi Karacaoğlan Yerleşkesi, 80000, Osmaniye, TURKEY
| | - Özge Süfer
- Osmaniye Korkut Ata University: Osmaniye Korkut Ata Universitesi, Food Engineering, Osmaniye Korkut Ata Üniversitesi Gıda Mühendisliği Bölümü Karacaoğlan Yerleşkesi, 80000, Osmaniye, TURKEY
| | - Fuat Bozok
- Osmaniye Korkut Ata Üniversitesi: Osmaniye Korkut Ata Universitesi, biology, Osmaniye Korkut Ata Üniversitesi Karacaoğlan Yerleşkesi, 80000, Osmaniye, TURKEY
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19
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Wu H, Liu HN, Ma AM, Zhou JZ, Xia XD. Synergetic effects of Lactobacillus plantarum and Rhizopus oryzae on physicochemical, nutritional and antioxidant properties of whole-grain oats (Avena sativa L.) during solid-state fermentation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112687] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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20
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Arruda TR, Vieira P, Silva BM, Freitas TD, Amaral AJB, Vieira ENR, Leite Júnior BRDC. What are the prospects for ultrasound technology in food processing? An update on the main effects on different food matrices, drawbacks, and applications. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13872] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
| | - Patty Vieira
- Department of Food Technology Federal University of Viçosa Viçosa Brazil
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21
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Evaluation of the addition of artichoke by-products to O/W emulsions for oil microencapsulation by spray drying. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112146] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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22
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Umaña M, Turchiuli C, Eim V, Rosselló C, Simal S. Stabilization of oil-in-water emulsions with a mushroom (Agaricus bisporus) by-product. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110667] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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23
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Latiff NA, Ong PY, Abd Rashid SNA, Abdullah LC, Mohd Amin NA, Fauzi NAM. Enhancing recovery of bioactive compounds from Cosmos caudatus leaves via ultrasonic extraction. Sci Rep 2021; 11:17297. [PMID: 34453075 PMCID: PMC8397774 DOI: 10.1038/s41598-021-96623-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Accepted: 08/10/2021] [Indexed: 11/24/2022] Open
Abstract
Cosmos caudatus (C. caudatus) is a medicinal plant that is high in bioactive compounds such as phenolics. In this study, an ultrasound extraction method was used to optimise the extraction of bioactive compounds from C. caudatus leaves. Response surface methodology (RSM) based on a Box-Behnken design (BBD) was applied to obtain the optimum extraction parameters which is solid–liquid ratio (10–30 g/mL), particle size (180–850 µm) and extraction time (20–30 min) for maximal quercitrin and total phenolic content (TPC) yields. Analysis of antimicrobial activity was performed against two human pathogenic microbes: Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) by the agar well diffusion method. The optimal ultrasonic extraction condition was as follow: solvent-liquid ratio of 1:28 (g/mL), particle size of 485 µm, and duration of 30 min, respectively. Remarkably, extraction using ultrasonic method had recovered more bioactive content and antioxidant activity than the Soxhlet method. The extract also exhibited good antimicrobial activities. Due to the above findings, the ultrasonic extraction was found to be suitable to improve recovery extraction of quercitrin and TPC from C. caudatus leaves. It also opens the possibility that the plant extract can be used for functional food and antimicrobial agents in various applications.
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Affiliation(s)
- Norliza Abdul Latiff
- Department of Chemical and Environmental Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia. .,Innovation Centre in Agritechnology, Universiti Teknologi Malaysia, 84600, Muar, Johor, Malaysia.
| | - Pei Ying Ong
- Innovation Centre in Agritechnology, Universiti Teknologi Malaysia, 84600, Muar, Johor, Malaysia
| | | | - Luqman Chuah Abdullah
- Department of Chemical and Environmental Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia.
| | - Nor Amaiza Mohd Amin
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
| | - Noor Akhmazillah Mohd Fauzi
- Department of Chemical Engineering Technology, Faculty of Engineering Technology, Universiti Tun Hussein Onn Malaysia, Pagoh Higher Education Hub, 84600, Muar, Johor, Malaysia
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24
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Healthy function and high valued utilization of edible fungi. FOOD SCIENCE AND HUMAN WELLNESS 2021. [DOI: 10.1016/j.fshw.2021.04.003] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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25
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da Silva Campelo M, Neto JFC, Lima ABN, das Chagas Neto FC, da Costa Gonzaga ML, de Aguiar Soares S, Leal LKAM, Ribeiro MENP, Ricardo NMPS. Polysaccharides and extracts from Agaricus brasiliensis Murill - A comprehensive review. Int J Biol Macromol 2021; 183:1697-1714. [PMID: 34022313 DOI: 10.1016/j.ijbiomac.2021.05.112] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 04/28/2021] [Accepted: 05/16/2021] [Indexed: 12/25/2022]
Abstract
Edible mushrooms have been increasingly introduced into the human diet, which has driven research into their functional properties. Thus, Agaricus brasiliensis Murill or Agaricus blazei Murill (ABM) is a species native to the Brazilian biome, whose fruiting body has been used not only for dietary purposes, but also in the development of functional foods or as source of molecules of pharmacological interest. The bioactivity of ABM has been related to the presence of polysaccharides, although the contribution of other metabolites cannot be discharged. This work describes the polysaccharides isolation methodology and preparation of the extracts of ABM and their biological activities. Furthermore, it presents a general outline of its characterizations regarding composition, chemical structure and properties in solution. The ABM and its chemical constituents exhibit several biological activities that support their potential use for prevention or treatment of diseases with inflammatory background, such as cancer, diabetes and atherosclerosis. The mechanism of action of the extracts and polysaccharides from ABM is mainly related to a modulation of immune system response or reduction of inflammatory response. This review shows that the ABM has great potential in the pharmaceutical, biotechnological and food sectors that deserves additional research using standardized products.
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Affiliation(s)
- Matheus da Silva Campelo
- Laboratório de Polímeros e Inovação de Materiais, Departamento de Química Orgânica e Inorgânica, Universidade Federal do Ceará, Fortaleza - CE, CEP: 60455-760, Brasil
| | - João Francisco Câmara Neto
- Laboratório de Polímeros e Inovação de Materiais, Departamento de Química Orgânica e Inorgânica, Universidade Federal do Ceará, Fortaleza - CE, CEP: 60455-760, Brasil
| | - Ana Beatriz Nogueira Lima
- Laboratório de Polímeros e Inovação de Materiais, Departamento de Química Orgânica e Inorgânica, Universidade Federal do Ceará, Fortaleza - CE, CEP: 60455-760, Brasil
| | - Francisco Cirineu das Chagas Neto
- Centro de Estudos Farmacêuticos e Cosméticos, Departamento de Farmácia, Universidade Federal do Ceará, Fortaleza - CE, CEP: 60430-160, Brasil
| | - Maria Leônia da Costa Gonzaga
- Laboratório de Polímeros e Inovação de Materiais, Departamento de Química Orgânica e Inorgânica, Universidade Federal do Ceará, Fortaleza - CE, CEP: 60455-760, Brasil
| | - Sandra de Aguiar Soares
- Laboratório de Polímeros e Inovação de Materiais, Departamento de Química Orgânica e Inorgânica, Universidade Federal do Ceará, Fortaleza - CE, CEP: 60455-760, Brasil
| | - Luzia Kalyne Almeida Moreira Leal
- Centro de Estudos Farmacêuticos e Cosméticos, Departamento de Farmácia, Universidade Federal do Ceará, Fortaleza - CE, CEP: 60430-160, Brasil.
| | - Maria Elenir Nobre Pinho Ribeiro
- Laboratório de Polímeros e Inovação de Materiais, Departamento de Química Orgânica e Inorgânica, Universidade Federal do Ceará, Fortaleza - CE, CEP: 60455-760, Brasil.
| | - Nágila Maria Pontes Silva Ricardo
- Laboratório de Polímeros e Inovação de Materiais, Departamento de Química Orgânica e Inorgânica, Universidade Federal do Ceará, Fortaleza - CE, CEP: 60455-760, Brasil.
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26
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Reche C, Rosselló C, Umaña MM, Eim V, Simal S. Mathematical Modelling of Ultrasound-Assisted Extraction Kinetics of Bioactive Compounds from Artichoke By-Products. Foods 2021; 10:foods10050931. [PMID: 33922734 PMCID: PMC8146431 DOI: 10.3390/foods10050931] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 04/09/2021] [Accepted: 04/21/2021] [Indexed: 01/06/2023] Open
Abstract
Valorization of an artichoke by-product, rich in bioactive compounds, by ultrasound-assisted extraction, is proposed. The extraction yield curves of total phenolic content (TPC) and chlorogenic acid content (CAC) in 20% ethanol (v/v) with agitation (100 rpm) and ultrasound (200 and 335 W/L) were determined at 25, 40, and 60 °C. A mathematical model considering simultaneous diffusion and convection is proposed to simulate the extraction curves and to quantify both temperature and ultrasound power density effects in terms of the model parameters variation. The effective diffusion coefficient exhibited temperature dependence (72% increase for TPC from 25 °C to 60 °C), whereas the external mass transfer coefficient and the equilibrium extraction yield depended on both temperature (72% and 90% increases for TPC from 25 to 60 °C) and ultrasound power density (26 and 51% increases for TPC from 0 (agitation) to 335 W/L). The model allowed the accurate curves simulation, the average mean relative error being 5.3 ± 2.6%. Thus, the need of considering two resistances in series to satisfactorily simulate the extraction yield curves could be related to the diffusion of the bioactive compound from inside the vegetable cells toward the intercellular volume and from there, to the liquid phase.
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27
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Gao Y, Wang S, Dang S, Han S, Yun C, Wang W, Wang H. Optimized ultrasound-assisted extraction of total polyphenols from Empetrum nigrum and its bioactivities. J Chromatogr B Analyt Technol Biomed Life Sci 2021; 1173:122699. [PMID: 33915384 DOI: 10.1016/j.jchromb.2021.122699] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 03/27/2021] [Accepted: 04/02/2021] [Indexed: 11/25/2022]
Abstract
Optimization of ultrasound-assisted extraction (UAE) of total polyphenols (TPP) from Empetrum nigrum aerial parts was carried out by response surface methodology (RSM). The optimum UAE conditions of extraction time, extraction temperature, ethanol concentration, and solvent-to-material ratio were 21.38 min, 42.32 °C, 61.93% and 53.29:1 mL/g, respectively. Under the optimum conditions, the extraction yield of TPP was 32.17 ± 0.46 mg/g, which was 1.29-1.44 folds to those by the conventional extraction methods. In addition, the bioactivities of the extracts were investigated. Antioxidant activity test by the 1,1-diphenyl-2-picryl-hydrazyl (DPPH) assay revealed that the TPP extracts had a high potential for free radical scavenging activity. The TPP extracts showed remarkable antibacterial activity against both Gram-positive and Gram-negative strains, especially against Gram-positive strains. The evaluation of antitumor activity by the MTT assay and flow cytometric analysis indicated that the TPP extracts significantly inhibited B 16F 10 melanoma cell proliferation and effectively induced apoptosis of melanoma cells. These results demonstrate that E. nigrum aerial parts are rich in TPP and show great application potential in the pharmaceutical industry.
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Affiliation(s)
- Yuan Gao
- Key Laboratory of Forest Plant Ecology, Ministry of Education, College of Chemistry, Chemistry Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China
| | - Shengfang Wang
- Key Laboratory of Forest Plant Ecology, Ministry of Education, College of Chemistry, Chemistry Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China
| | - Shikun Dang
- Key Laboratory of Forest Plant Ecology, Ministry of Education, College of Chemistry, Chemistry Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China
| | - Shulan Han
- Key Laboratory of Forest Plant Ecology, Ministry of Education, College of Chemistry, Chemistry Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China
| | - Cholil Yun
- Key Laboratory of Forest Plant Ecology, Ministry of Education, College of Chemistry, Chemistry Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China; College of Forest Science, Kim Il Sung University, Pyongyang 999093, Democratic People's Republic of Korea
| | - Wenjie Wang
- Key Laboratory of Forest Plant Ecology, Ministry of Education, College of Chemistry, Chemistry Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China
| | - Huimei Wang
- Key Laboratory of Forest Plant Ecology, Ministry of Education, College of Chemistry, Chemistry Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China.
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28
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Ultrasound as an emerging technology for the elimination of chemical contaminants in food: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.048] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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29
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Umaña M, Turchiuli C, Rosselló C, Simal S. Addition of a mushroom by-product in oil-in-water emulsions for the microencapsulation of sunflower oil by spray drying. Food Chem 2020; 343:128429. [PMID: 33127232 DOI: 10.1016/j.foodchem.2020.128429] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 09/08/2020] [Accepted: 10/15/2020] [Indexed: 01/24/2023]
Abstract
The by-product generated after ergosterol extraction from mushrooms (A. bisporus) is rich in polysaccharides (β-glucans) and proteins. The usefulness of this mushroom's by-product (MC) in oil microencapsulation by spray drying was evaluated partially replacing maltodextrin (13.5% w/w dry matter) and totally substituting Tween®20 with MC. Ergosterol was investigated as antioxidant. Non-Newtonian stable emulsions with mono-modal droplet size distributions were obtained with MC. Oil encapsulation efficiency was high (≥89%) and oil within microcapsules containing MC exhibited higher (p < 0.05) oxidative stability during spray drying. Powders containing MC exhibited larger particles (d5027% larger), 12% lower solubility in water and perceptible color changes. During storage (35 °C 50% RH), conjugated dienes increased more slowly in microcapsules containing MC. Reductions up to 28% in linoleic acid were observed after 150 days. Ergosterol was 95% degraded after 150 days in powders with MC and totally degraded after 2 days in powders without MC.
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Affiliation(s)
- Mónica Umaña
- Departmentof Chemistry, University of the Balearic Islands, Ctra. Valldemossa, km. 7.5, 07122 Palma de Mallorca, Spain
| | - Christelle Turchiuli
- UniversitéParis-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France; Université Paris-Saclay, IUT d'Orsay, 91400 Orsay, France
| | - Carmen Rosselló
- Departmentof Chemistry, University of the Balearic Islands, Ctra. Valldemossa, km. 7.5, 07122 Palma de Mallorca, Spain
| | - Susana Simal
- Departmentof Chemistry, University of the Balearic Islands, Ctra. Valldemossa, km. 7.5, 07122 Palma de Mallorca, Spain.
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30
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Nguyen TT, Rosello C, Bélanger R, Ratti C. Fate of Residual Pesticides in Fruit and Vegetable Waste (FVW) Processing. Foods 2020; 9:E1468. [PMID: 33076324 PMCID: PMC7602544 DOI: 10.3390/foods9101468] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 10/10/2020] [Accepted: 10/12/2020] [Indexed: 11/17/2022] Open
Abstract
Plants need to be protected against pests and diseases, so as to assure an adequate production, and therefore to contribute to food security. However, some of the used pesticides are harmful compounds, and thus the right balance between the need to increase food production with the need to ensure the safety of people, food and the environment must be struck. In particular, when dealing with fruit and vegetable wastes, their content in agrochemicals should be monitored, especially in peel and skins, and eventually minimized before or during further processing to separate or concentrate bioactive compounds from it. The general objective of this review is to investigate initial levels of pesticide residues and their potential reduction through further processing for some of the most contaminated fruit and vegetable wastes. Focus will be placed on extraction and drying processes being amid the main processing steps used in the recuperation of bioactive compounds from fruit and vegetable wastes.
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Affiliation(s)
- Tri Thanh Nguyen
- Soils and Agri-Food Engineering Dept, Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC G1V 0A6, Canada;
| | - Carmen Rosello
- Chemical Engineering Group, Chemistry Department, Universitat des Iles Balears, Palma, 07122 Mallorca, Spain;
- Soils and Agri-Food Engineering Dept, Université Laval, Quebec City, QC G1V 0A6, Canada
| | - Richard Bélanger
- Plant Science Dept, Université Laval, Quebec City, QC G1V 0A6, Canada;
| | - Cristina Ratti
- Soils and Agri-Food Engineering Dept, Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC G1V 0A6, Canada;
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31
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Xiaokang W, Lyng JG, Brunton NP, Cody L, Jacquier JC, Harrison SM, Papoutsis K. Monitoring the effect of different microwave extraction parameters on the recovery of polyphenols from shiitake mushrooms: Comparison with hot-water and organic-solvent extractions. ACTA ACUST UNITED AC 2020; 27:e00504. [PMID: 32685385 PMCID: PMC7358658 DOI: 10.1016/j.btre.2020.e00504] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 07/07/2020] [Accepted: 07/07/2020] [Indexed: 11/15/2022]
Abstract
MAE facilitates the extraction of phenols from mushrooms in short processing times. Three extraction methods were compared. Chlorogenic and caffeic acids were identified in the MAE extracts. SEM showed that all the extraction methods led to cell damage to varying extents.
The current study aimed to investigate the effect of different microwave-assisted extraction (MAE) parameters (i.e., particle size of the sample, solid-to-liquid ratio, microwave power, and extraction time) on the total phenolic content (TPC), antioxidant capacity (DPPH and CUPRAC), chlorogenic acid and caffeic acid contents of shiitake mushrooms. All the independent variables affected TPC and antioxidant capacity values. Only the sample particle size had no significant effect on phenolic acid contents. The highest TPC, DPPH, and CUPRAC values were obtained when a particle size of 1.75 mm, solid-to-liquid ratio of 1/40, microwave power of 600 W, and extraction time of 15 min were used. The extracts obtained by MAE were compared with those obtained after hot-water extraction (HWE) and organic-solvent extraction (OSE). Scanning electron microscopy (SEM) confirmed that MAE resulted in cell wall disruption which might be due to an increase in the pressure of the inner part of the cells.
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Affiliation(s)
- Wen Xiaokang
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - James G Lyng
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Nigel P Brunton
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Lydia Cody
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Jean-Christophe Jacquier
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Sabine M Harrison
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Konstantinos Papoutsis
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
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