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Chaji S, Capaldi G, Gallina L, Grillo G, Boffa L, Cravotto G. Semi-industrial ultrasound-assisted extraction of grape-seed proteins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5689-5697. [PMID: 38372563 DOI: 10.1002/jsfa.13395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 02/06/2024] [Accepted: 02/19/2024] [Indexed: 02/20/2024]
Abstract
BACKGROUND To manage industrial waste in accordance with the circular bioeconomy concept it is sometimes necessary to handle grape seeds, an abundant by-product of the wine-making process. This study presents a process based on ultrasound technology for the extraction of grape-seed proteins, due to their nutritional and techno-functional properties. The protein content of extracts obtained under silent and lab-scale conditions was compared with that obtained under semi-industrial ultrasound conditions, and the chemical composition (carbohydrates, total phenols, and lipids) and the elemental profiles of the final, up-scaled downstream extracts were characterized. RESULTS This work found that the maximum amount of protein in the final product was 378.31 g.kg-1 of the extract. Chemical characterization revealed that each 1 kg of extract had an average content of 326.19 g gallic acid equivalent as total phenols, 162.57 g glucose equivalent as carbohydrates, and 382.76 g of lipophilic compounds. Furthermore, when the extract was checked for hazardous elements, none were found in levels that could be considered a risk for human health. CONCLUSION The proposed semi-industrial strategy has the potential to contribute greatly to the valorization of grape seeds through the preparation of a protein-rich extract that can be used as an alternative to synthetic wine stabilizers and for the development of novel food and nutraceutical products. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Salah Chaji
- Department of Drug Science and Technology, University of Turin, Turin, Italy
| | - Giorgio Capaldi
- Department of Drug Science and Technology, University of Turin, Turin, Italy
| | - Lorenzo Gallina
- Department of Drug Science and Technology, University of Turin, Turin, Italy
| | - Giorgio Grillo
- Department of Drug Science and Technology, University of Turin, Turin, Italy
| | - Luisa Boffa
- Department of Drug Science and Technology, University of Turin, Turin, Italy
| | - Giancarlo Cravotto
- Department of Drug Science and Technology, University of Turin, Turin, Italy
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2
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Rodríguez-Blázquez S, Pedrera-Cajas L, Gómez-Mejía E, Vicente-Zurdo D, Rosales-Conrado N, León-González ME, Rodríguez-Bencomo JJ, Miranda R. The Potential of Plum Seed Residue: Unraveling the Effect of Processing on Phytochemical Composition and Bioactive Properties. Int J Mol Sci 2024; 25:1236. [PMID: 38279238 PMCID: PMC11154296 DOI: 10.3390/ijms25021236] [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: 12/20/2023] [Revised: 01/12/2024] [Accepted: 01/17/2024] [Indexed: 01/28/2024] Open
Abstract
Bioactive compounds extracted from plum seeds were identified and quantified, aiming to establish how the brandy manufacturing process affects the properties and possible cascade valorization of seed residues. Extraction with n-hexane using Soxhlet has provided oils rich in unsaturated fatty acids (92.24-92.51%), mainly oleic acid (72-75.56%), which is characterized by its heart-healthy properties. The fat extracts also contain tocopherols with antioxidant and anti-inflammatory properties. All the ethanol-water extracts of the defatted seeds contain neochlorogenic acid (90-368 µg·g-1), chlorogenic acid (36.1-117 µg·g-1), and protocatechuate (31.8-100 µg·g-1) that have an impact on bioactive properties such as antimicrobial and antioxidant. Anti-amyloidogenic activity (25 mg·mL-1) was observed in the after both fermentation and distillation extract, which may be related to high levels of caffeic acid (64 ± 10 µg·g-1). The principal component analysis showed that all plum seed oils could have potential applications in the food industry as edible oils or in the cosmetic industry as an active ingredient in anti-aging and anti-stain cosmetics, among others. Furthermore, defatted seeds, after both fermentation and distillation, showed the greatest applicability in the food and nutraceutical industry as a food supplement or as an additive in the design of active packaging.
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Affiliation(s)
- Sandra Rodríguez-Blázquez
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.P.-C.); (E.G.-M.); (D.V.-Z.); (N.R.-C.); (J.J.R.-B.)
- Department of Chemical Engineering and Materials, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain;
| | - Laura Pedrera-Cajas
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.P.-C.); (E.G.-M.); (D.V.-Z.); (N.R.-C.); (J.J.R.-B.)
| | - Esther Gómez-Mejía
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.P.-C.); (E.G.-M.); (D.V.-Z.); (N.R.-C.); (J.J.R.-B.)
| | - David Vicente-Zurdo
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.P.-C.); (E.G.-M.); (D.V.-Z.); (N.R.-C.); (J.J.R.-B.)
- Centre for Metabolomics and Bioanalysis (CEMBIO), Department of Chemistry and Biochemistry, Pharmacy Faculty, San Pablo-CEU University, Boadilla del Monte, 28660 Madrid, Spain
| | - Noelia Rosales-Conrado
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.P.-C.); (E.G.-M.); (D.V.-Z.); (N.R.-C.); (J.J.R.-B.)
| | - María Eugenia León-González
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.P.-C.); (E.G.-M.); (D.V.-Z.); (N.R.-C.); (J.J.R.-B.)
| | - Juan José Rodríguez-Bencomo
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.P.-C.); (E.G.-M.); (D.V.-Z.); (N.R.-C.); (J.J.R.-B.)
| | - Ruben Miranda
- Department of Chemical Engineering and Materials, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain;
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Constantin OE, Stoica F, Rațu RN, Stănciuc N, Bahrim GE, Râpeanu G. Bioactive Components, Applications, Extractions, and Health Benefits of Winery By-Products from a Circular Bioeconomy Perspective: A Review. Antioxidants (Basel) 2024; 13:100. [PMID: 38247524 PMCID: PMC10812587 DOI: 10.3390/antiox13010100] [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: 11/27/2023] [Revised: 12/22/2023] [Accepted: 01/12/2024] [Indexed: 01/23/2024] Open
Abstract
Significant waste streams produced during winemaking include winery by-products such as pomace, skins, leaves, stems, lees, and seeds. These waste by-products were frequently disposed of in the past, causing resource waste and environmental issues. However, interest has risen in valorizing vineyard by-products to tap into their latent potential and turn them into high-value products. Wine industry by-products serve as a potential economic interest, given that they are typically significant natural bioactive sources that may exhibit significant biological properties related to human wellness and health. This review emphasizes the significance of winery by-product valorization as a sustainable management resource and waste management method. The novelty of this review lies in its comprehensive analysis of the potential of winery by-products as a source of bioactive compounds, extraction techniques, health benefits, and applications in various sectors. Chemical components in winery by-products include bioactive substances, antioxidants, dietary fibers, organic acids, and proteins, all of which have important industrial and therapeutic applications. The bioactives from winery by-products act as antioxidant, antidiabetic, and anticancer agents that have proven potential health-promoting effects. Wineries can switch from a linear waste management pattern to a more sustainable and practical method by adopting a circular bioeconomy strategy. Consequently, the recovery of bioactive compounds that function as antioxidants and health-promoting agents could promote various industries concomitant within the circular economy.
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Affiliation(s)
- Oana Emilia Constantin
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
| | - Florina Stoica
- Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania;
| | - Roxana Nicoleta Rațu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
- Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania;
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
| | - Gabriela Elena Bahrim
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
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Santos LFD, Lopes ST, Nazari MT, Biduski B, Pinto VZ, Santos JSD, Bertolin TE, Santos LRD. Fruit pomace as a promising source to obtain biocompounds with antibacterial activity. Crit Rev Food Sci Nutr 2023; 63:12597-12609. [PMID: 35866531 DOI: 10.1080/10408398.2022.2103510] [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
The demand for natural compounds to replace synthetic additives has aroused the interest of different sectors of society, especially the scientific community, due to their safety, biocompatibility, biodegradability and low toxicity. Alternative sources for antimicrobial compounds have been explored, such as fruit pomace. These by-products have essential compounds in their composition with different potential for application in food and packaging. In this context, this review systematizes the use of pomace from different fruits as a source of antibacterial compounds. Also, it summarizes the extraction methods and the applications of these compounds. Grape pomace, cranberry, and apple extracts are the most explored for antibacterial control, especially against genus Listeria, Salmonella, Staphylococcus, and Escherichia. In addition, phenolic acids, anthocyanins, flavonoids, and proanthocyanins are the main compounds identified in the studied fruit pomace extracts. In the reviewed articles, the biocompounds recovery is performed by methods with the absence of high temperatures (>80 °C); in some studies, the solid-liquid extraction method at mild temperatures (<30 °C) was well explored, using ethanol and water as solvent. The use of fruit processing by-products for bacterial control highlights the possibility of favoring the three pillars of sustainability (social, economic, and environmental) in the food industry.
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Affiliation(s)
| | | | | | - Bárbara Biduski
- University of Passo Fundo, Passo Fundo, Rio Grande do Sul, Brazil
| | - Vania Zanella Pinto
- Graduate Program in Food Science and Tecnology, Federal University of Fronteira Sul, Parana, Brazil
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5
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Sha SP, Modak D, Sarkar S, Roy SK, Sah SP, Ghatani K, Bhattacharjee S. Fruit waste: a current perspective for the sustainable production of pharmacological, nutraceutical, and bioactive resources. Front Microbiol 2023; 14:1260071. [PMID: 37942074 PMCID: PMC10628478 DOI: 10.3389/fmicb.2023.1260071] [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: 07/17/2023] [Accepted: 10/09/2023] [Indexed: 11/10/2023] Open
Abstract
Fruits are crucial components of a balanced diet and a good source of natural antioxidants, that have proven efficacy in various chronic illnesses. Various kinds of waste generated from fruit industries are considered a global concern. By utilizing this fruit waste, the international goal of "zero waste" can be achieved by sustainable utilization of these waste materials as a rich source of secondary metabolites. Moreover, to overcome this waste burden, research have focused on recovering the bioactive compounds from fruit industries and obtaining a new strategy to combat certain chronic diseases. The separation of high-value substances from fruit waste, including phytochemicals, dietary fibers, and polysaccharides which can then be used as functional ingredients for long-term health benefits. Several novel extraction technologies like ultrasound-assisted extraction (UAE), pressurized liquid extraction (PLE), and supercritical fluid extraction (SFE) could provide an alternative approach for successful extraction of the valuable bioactives from the fruit waste for their utilization as nutraceuticals, therapeutics, and value-added products. Most of these waste-derived secondary metabolites comprise polyphenols, which have been reported to have anti-inflammatory, insulin resistance-treating, cardiovascular disease-maintaining, probiotics-enhancing, or even anti-microbial and anti-viral capabilities. This review summarizes the current knowledge of fruit waste by-products in pharmacological, biological, and probiotic applications and highlights several methods for identifying efficacious bioactive compounds from fruit wastes.
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Affiliation(s)
- Shankar Prasad Sha
- Food Microbiology Laboratory, Department of Botany, Kurseong College, Kurseong, India
| | - Debabrata Modak
- Cell and Molecular Biology Laboratory, Department of Zoology, University of North Bengal, Raja Rammohunpur, India
| | - Sourav Sarkar
- Cell and Molecular Biology Laboratory, Department of Zoology, University of North Bengal, Raja Rammohunpur, India
| | - Sudipta Kumar Roy
- Cell and Molecular Biology Laboratory, Department of Zoology, University of North Bengal, Raja Rammohunpur, India
| | - Sumit Prasad Sah
- Food Microbiology Laboratory, Department of Botany, Kurseong College, Kurseong, India
| | - Kriti Ghatani
- Food Microbiology Laboratory, Department of Food Technology, University of North Bengal, Raja Rammohunpur, India
| | - Soumen Bhattacharjee
- Cell and Molecular Biology Laboratory, Department of Zoology, University of North Bengal, Raja Rammohunpur, India
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6
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Jin Y, Chen L, Yu Y, Hussain M, Zhong H. Bioactive Components in Fruit Interact with Gut Microbes. BIOLOGY 2023; 12:1333. [PMID: 37887043 PMCID: PMC10604038 DOI: 10.3390/biology12101333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 09/30/2023] [Accepted: 10/12/2023] [Indexed: 10/28/2023]
Abstract
Fruits contain many bioactive compounds, including polysaccharides, oligosaccharides, polyphenols, anthocyanins, and flavonoids. All of these bioactives in fruit have potentially beneficial effects on gut microbiota and host health. On the one hand, fruit rich in active ingredients can act as substrates to interact with microorganisms and produce metabolites to regulate the gut microbiota. On the other hand, gut microbes could promote health effects in the host by balancing dysbiosis of gut microbiota. We have extensively analyzed significant information on bioactive components in fruits based on Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA). Although the deep mechanism of action of bioactive components in fruits on gut microbiota needs further study, these results also provide supportive information on fruits as a source of dietary active ingredients to provide support for the adjunctive role of fruits in disease prevention and treatment.
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Affiliation(s)
- Yuanyuan Jin
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; (Y.J.); (Y.Y.)
| | - Ling Chen
- Sanya Branch of Hainan Food and Drug Inspection Institute, Sanya 572011, China;
| | - Yufen Yu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; (Y.J.); (Y.Y.)
| | - Muhammad Hussain
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; (Y.J.); (Y.Y.)
| | - Hao Zhong
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; (Y.J.); (Y.Y.)
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Wu S, Yin J, Li X, Xie J, Ding H, Han L, Bie S, Li F, Zhu B, Kang L, Song X, Yu H, Li Z. An Exploration of Dynamic Changes in the Mulberry Growth Process Based on UPLC-Q-Orbitrap-MS, HS-SPME-GC-MS, and HS-GC-IMS. Foods 2023; 12:3335. [PMID: 37761044 PMCID: PMC10529768 DOI: 10.3390/foods12183335] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 07/28/2023] [Accepted: 07/31/2023] [Indexed: 09/29/2023] Open
Abstract
This work was designed to investigate the dynamic changes process of non-volatile organic compounds (n-VOCs) and volatile organic compounds (VOCs) in mulberries during different growth periods using UPLC-Q-Orbitrap-MS, HS-SPME-GC-MS, and HS-GC-IMS. A total of 166 compounds were identified, including 68 n-VOCs and 98 VOCs. Furthermore, principal component analysis (PCA), random forest analysis (RFA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were used to analyze differences in mulberries at different ripening stages. A total of 74 compounds appeared or disappeared at different ripening periods and 24 compounds were presented throughout the growth process. Quantitative analysis and antioxidant experiments revealed that as the mulberries continued to mature, flavonoids and phenolic acids continued to increase, and the best antioxidant activity occurred from stage IV. Conclusively, an effective strategy was established for analyzing the composition change process during different growth periods, which could assist in achieving dynamic change process analysis and quality control.
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Affiliation(s)
- Shufang Wu
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; (S.W.); (J.Y.); (X.L.); (J.X.); (H.D.); (S.B.); (F.L.); (B.Z.); (X.S.); (Z.L.)
- Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China;
| | - Jiaxin Yin
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; (S.W.); (J.Y.); (X.L.); (J.X.); (H.D.); (S.B.); (F.L.); (B.Z.); (X.S.); (Z.L.)
- Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China;
| | - Xuejuan Li
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; (S.W.); (J.Y.); (X.L.); (J.X.); (H.D.); (S.B.); (F.L.); (B.Z.); (X.S.); (Z.L.)
- Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China;
| | - Jingyi Xie
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; (S.W.); (J.Y.); (X.L.); (J.X.); (H.D.); (S.B.); (F.L.); (B.Z.); (X.S.); (Z.L.)
- Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China;
| | - Hui Ding
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; (S.W.); (J.Y.); (X.L.); (J.X.); (H.D.); (S.B.); (F.L.); (B.Z.); (X.S.); (Z.L.)
- Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China;
| | - Lifeng Han
- Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China;
- State Key Laboratory of Component-Based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Songtao Bie
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; (S.W.); (J.Y.); (X.L.); (J.X.); (H.D.); (S.B.); (F.L.); (B.Z.); (X.S.); (Z.L.)
- Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China;
- State Key Laboratory of Component-Based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Fangyi Li
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; (S.W.); (J.Y.); (X.L.); (J.X.); (H.D.); (S.B.); (F.L.); (B.Z.); (X.S.); (Z.L.)
- Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China;
- State Key Laboratory of Component-Based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Beibei Zhu
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; (S.W.); (J.Y.); (X.L.); (J.X.); (H.D.); (S.B.); (F.L.); (B.Z.); (X.S.); (Z.L.)
- Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China;
- State Key Laboratory of Component-Based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Liping Kang
- State Key Laboratory Breeding Base of Dao-di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China;
| | - Xinbo Song
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; (S.W.); (J.Y.); (X.L.); (J.X.); (H.D.); (S.B.); (F.L.); (B.Z.); (X.S.); (Z.L.)
- Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China;
- State Key Laboratory of Component-Based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Heshui Yu
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; (S.W.); (J.Y.); (X.L.); (J.X.); (H.D.); (S.B.); (F.L.); (B.Z.); (X.S.); (Z.L.)
- Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China;
- State Key Laboratory of Component-Based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Zheng Li
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; (S.W.); (J.Y.); (X.L.); (J.X.); (H.D.); (S.B.); (F.L.); (B.Z.); (X.S.); (Z.L.)
- Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China;
- State Key Laboratory of Component-Based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
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Cellulose/Grape-Seed-Extract Composite Films with High Transparency and Ultraviolet Shielding Performance Fabricated from Old Cotton Textiles. Polymers (Basel) 2023; 15:polym15061451. [PMID: 36987229 PMCID: PMC10053784 DOI: 10.3390/polym15061451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 02/27/2023] [Accepted: 03/10/2023] [Indexed: 03/17/2023] Open
Abstract
Plastics displaying many merits have been indispensable in daily life and they still maintain the strong momentum of development. Nevertheless, petroleum-based plastics possess a stable polymer structure and most of them are incinerated or accumulated in the environment, leading to devastating impacts on our ecology system. Thus, exploiting renewable and biodegradable materials to substitute or replace these traditional petroleum-derived plastics is an urgent and important task. In this work, renewable and biodegradable all-biomass cellulose/grape-seed-extract (GSEs) composite films with high transparency and anti-ultraviolet performance were fabricated successfully from pretreated old cotton textiles (P-OCTs) using a relatively simple, green, yet cost-effective, approach. It is proved that the obtained cellulose/GSEs composite films exhibit good ultraviolet shielding performance without sacrificing their transparency, and their UV-A and UV-B blocking values can reach as high as nearly 100%, indicating the good UV-blocking performance of GSEs. Meanwhile, the cellulose/GSEs film show higher thermal stability and water vapor transmission rate (WVTR) than most common plastics. Moreover, the mechanical property of the cellulose/GSEs film can be adjusted by the addition of a plasticizer. Briefly, the transparent all-biomass cellulose/grape-seed-extracts composite films with high anti-ultraviolet capacity were manufactured successfully and they can be used as potential materials in the packaging field.
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Albuquerque BR, Pinela J, Dias MI, Pereira C, Petrović J, Soković M, Calhelha RC, Oliveira MBPP, Ferreira ICFR, Barros L. Valorization of rambutan (Nephelium lappaceum L.) peel: Chemical composition, biological activity, and optimized recovery of anthocyanins. Food Res Int 2023; 165:112574. [PMID: 36869553 DOI: 10.1016/j.foodres.2023.112574] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Revised: 01/18/2023] [Accepted: 02/01/2023] [Indexed: 02/05/2023]
Abstract
Chemical constituents and bioactive properties of rambutan (Nephelium lappaceum L.) peel were characterized and heat-/ultrasound-assisted extractions (HAE/UAE) of anthocyanins were optimized by response surface methodology. Five organic acids, the α-, γ-, and δ-tocopherol isoforms, and twenty-five fatty acids (36.8 % oleic acid) were identified, as well as a phenolic profile composed of ellagitannin derivatives, geraniin isomers, ellagic acid, and delphinidin-O derivatives. The extract showed antioxidant activity via lipid peroxidation (IC50 = 2.79 ± 0.03 µg/mL) and oxidative hemolysis (IC50 = 72 ± 2 µg/mL) inhibition, and displayed antibacterial and antifungal properties (MIC ≤ 1 mg/mL). On the other hand, no cytotoxicity was observed in tumor and non-tumor cell lines up to 400 µg/mL. The recovery of anthocyanins was more effective using HAE than UAE, allowing greater yields (16.2 mg/g extract) in just 3 min and using lower ethanol proportions. Overall, rambutan peel could be upcycled into bioactive ingredients and natural colorants for industrial applications.
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Affiliation(s)
- Bianca R Albuquerque
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - José Pinela
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Carla Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Jovana Petrović
- Institute for Biological Research "Siniša Stanković", National Institute of Republic of Serbia, University of Belgrade, Bulevar despota Stefana 142, 11000 Belgrade, Serbia
| | - Marina Soković
- Institute for Biological Research "Siniša Stanković", National Institute of Republic of Serbia, University of Belgrade, Bulevar despota Stefana 142, 11000 Belgrade, Serbia
| | - Ricardo C Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - M Beatriz P P Oliveira
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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10
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Angeloni C, Malaguti M, Prata C, Freschi M, Barbalace MC, Hrelia S. Mechanisms Underlying Neurodegenerative Disorders and Potential Neuroprotective Activity of Agrifood By-Products. Antioxidants (Basel) 2022; 12:94. [PMID: 36670956 PMCID: PMC9854890 DOI: 10.3390/antiox12010094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/23/2022] [Accepted: 12/25/2022] [Indexed: 01/03/2023] Open
Abstract
Neurodegenerative diseases, characterized by progressive loss in selected areas of the nervous system, are becoming increasingly prevalent worldwide due to an aging population. Despite their diverse clinical manifestations, neurodegenerative diseases are multifactorial disorders with standard features and mechanisms such as abnormal protein aggregation, mitochondrial dysfunction, oxidative stress and inflammation. As there are no effective treatments to counteract neurodegenerative diseases, increasing interest has been directed to the potential neuroprotective activities of plant-derived compounds found abundantly in food and in agrifood by-products. Food waste has an extremely negative impact on the environment, and recycling is needed to promote their disposal and overcome this problem. Many studies have been carried out to develop green and effective strategies to extract bioactive compounds from food by-products, such as peel, leaves, seeds, bran, kernel, pomace, and oil cake, and to investigate their biological activity. In this review, we focused on the potential neuroprotective activity of agrifood wastes obtained by common products widely produced and consumed in Italy, such as grapes, coffee, tomatoes, olives, chestnuts, onions, apples, and pomegranates.
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Affiliation(s)
- Cristina Angeloni
- Department for Life Quality Studies, Alma Mater Studiorum–University of Bologna, Corso D’Augusto 237, 47921 Rimini, Italy
| | - Marco Malaguti
- Department for Life Quality Studies, Alma Mater Studiorum–University of Bologna, Corso D’Augusto 237, 47921 Rimini, Italy
| | - Cecilia Prata
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum–University of Bologna, Via Irnerio 48, 40126 Bologna, Italy
| | - Michela Freschi
- Department for Life Quality Studies, Alma Mater Studiorum–University of Bologna, Corso D’Augusto 237, 47921 Rimini, Italy
| | - Maria Cristina Barbalace
- Department for Life Quality Studies, Alma Mater Studiorum–University of Bologna, Corso D’Augusto 237, 47921 Rimini, Italy
| | - Silvana Hrelia
- Department for Life Quality Studies, Alma Mater Studiorum–University of Bologna, Corso D’Augusto 237, 47921 Rimini, Italy
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11
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Phenolic compounds classification and their distribution in winemaking by-products. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04163-z] [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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12
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Maqsood M, Anam Saeed R, Sahar A, Khan MI. Mulberry plant as a source of functional food with therapeutic and nutritional applications: A review. J Food Biochem 2022; 46:e14263. [PMID: 35642132 DOI: 10.1111/jfbc.14263] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 03/26/2022] [Accepted: 05/10/2022] [Indexed: 12/29/2022]
Abstract
Medicinal plants from the family Moraceae have diverse applications in agriculture, cosmetics, food, and the pharmaceutical industry. Their extensive spectrum of pharmacological activity for treating numerous inflammatory illnesses, cancer, cardiovascular diseases, and gastrointestinal problems reflects their biological and therapeutic value. This article summarizes the molecular mechanisms related to the biological implications of mulberry extracts, fractions, and isolated bioactive compounds from different parts in various health-related ailments. Additionally, the food industry and animal nutrition applications are summarized. Phytochemicals such as steroids, saponins, alkaloids, glycosides, polysaccharides, and phenolic compounds including terpenoids, flavonoids, anthocyanins, and tannins are found in this medicinal plant. The aqueous, ethanolic, and methanolic extracts, as well as bioactive compounds, have anti-oxidative, hypoglycemic, nephroprotective, antimicrobial, neuroprotective, anti-mutagenic, hepatoprotective, anthelmintic, immune-modulatory, cardioprotective, and skin protecting activities. Mulberry supplementation in food products improves the stability of phenolics, sensory properties, antioxidant activity, and antimicrobial properties. Mulberry leaves in animal feed increase the nutrient digestibility, growth parameters, antimicrobial, and antioxidant properties. PRACTICAL APPLICATIONS: This review summarized the in vivo and in vitro biological activities of the mulberry and isolated constituents in various health conditions. In addition, the food uses such as antioxidant potential, antimicrobial, and physicochemical properties were discussed. Furthermore, in vivo studies revealed mulberry as a significant protein source and its flavonoids as potential animal foliage.
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Affiliation(s)
- Maria Maqsood
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Raakia Anam Saeed
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Amna Sahar
- Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Issa Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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13
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The Utilization of Physiologically Active Molecular Components of Grape Seeds and Grape Marc. Int J Mol Sci 2022; 23:ijms231911165. [PMID: 36232467 PMCID: PMC9570270 DOI: 10.3390/ijms231911165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 09/01/2022] [Accepted: 09/16/2022] [Indexed: 11/18/2022] Open
Abstract
Nutritional interventions may highly contribute to the maintenance or restoration of human health. Grapes (Vitis vinifera) are one of the oldest known beneficial nutritional components of the human diet. Their high polyphenol content has been proven to enhance human health beyond doubt in statistics-based public health studies, especially in the prevention of cardiovascular disease and cancer. The current review concentrates on presenting and classifying polyphenol bioactive molecules (resveratrol, quercetin, catechin/epicatechin, etc.) available in high quantities in Vitis vinifera grapes or their byproducts. The molecular pathways and cellular signaling cascades involved in the effects of these polyphenol molecules are also presented in this review, which summarizes currently available in vitro and in vivo experimental literature data on their biological activities mostly in easily accessible tabular form. New molecules for different therapeutic purposes can also be synthesized based on existing polyphenol compound classes available in high quantities in grape, wine, and grape marc. Therefore an overview of these molecular structures is provided. Novel possibilities as dendrimer nanobioconjugates are reviewed, too. Currently available in vitro and in vivo experimental literature data on polyphenol biological activities are presented in easily accessible tabular form. The scope of the review details the antidiabetic, anticarcinogenic, antiviral, vasoprotective, and neuroprotective roles of grape-origin flavonoids. The novelty of the study lies in the description of the processing of agricultural by-products (grape seeds and skins) of industrial relevance, and the detailed description of the molecular mechanisms of action. In addition, the review of the clinical therapeutic applications of polyphenols is unique as no summary study has yet been done.
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14
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Identification and Antioxidant Capacity of Free and Bound Phenolics in Six Varieties of Mulberry Seeds Using UPLC-ESI-QTOF-MS/MS. Antioxidants (Basel) 2022; 11:antiox11091764. [PMID: 36139838 PMCID: PMC9495565 DOI: 10.3390/antiox11091764] [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: 06/21/2022] [Revised: 08/01/2022] [Accepted: 08/07/2022] [Indexed: 11/17/2022] Open
Abstract
Mulberry seeds are a byproduct of juice processing and may be an important resource for its abundant compounds. In this study, we analyzed the qualitative composition of free and bound phenolics from six varieties of mulberry seeds using UPLC-ESI-QTOF-MS/MS. Free phenolics (FPs) and bound phenolics (BPs) were measured using the Folin–Ciocalteu method; antioxidant capacity was determined by measuring 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity, using the ferric reducing antioxidant power assay. A total of 28 free and 11 bound phenolics were extracted and identified, wherein five free phenolics were found in mulberry matrices for the first time. The six varieties of mulberry seeds exhibited higher content of FPs than BPs, and there was a correlation between the phenolic content and antioxidant capacity. Consequently, three varieties were selected for their high phenolic content and antioxidant capacity. This study might offer a theoretical basis for the utilization of mulberry seed.
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15
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Xu K, Fan G, Wu C, Suo A, Wu Z. Preparation of anthocyanin-rich mulberry juice by microwave-ultrasonic combined pretreatment. Food Sci Biotechnol 2022; 31:1571-1581. [PMID: 36278137 PMCID: PMC9582177 DOI: 10.1007/s10068-022-01147-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 07/04/2022] [Accepted: 07/18/2022] [Indexed: 11/04/2022] Open
Abstract
The work aims to study the process of microwave-ultrasonic combined treatment to obtain anthocyanin-rich mulberry juice. A Box-Behnken design was employed to analyze the effects of microwave time and citric acid content on the total phenol content, total anthocyanin content, hue, color intensity, DPPH and ABTS radical scavenging activities. Under the optimum conditions (microwave time of 46 s, citric acid addition of 273 mg/kg), the total phenol content, total anthocyanin content, the DPPH and ABTS radical scavenging activities reached 4.24 mg GAE/mL, 3.29 mg C3G/mL, 4.59 mg TE/mL and 11.90 mg TE/mL, respectively. Subsequently, the mulberry juice was processed with ultrasound of different frequencies. It was found that low-frequency ultrasonic treatment (25 kHz) could significantly reduce the loss of total phenolic and anthocyanin monomers and improve the antioxidant capacity of mulberry juice during storage for five weeks. Overall, mulberry juice with microwave-ultrasonic pretreatment is a natural antioxidant.
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16
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Derbassi N, C Pedrosa M, Heleno S, Fernandes F, Dias MI, Calhelha RC, Rodrigues P, Carocho M, Ferreira ICFR, Barros L. Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese. Food Funct 2022; 13:5442-5454. [PMID: 35475440 DOI: 10.1039/d1fo04158d] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The plant kingdom is an endless source of molecules that can be applied in almost all realms of society. The food industry has profited from the use of plants and their derived materials for many decades. Recently, the food industry has been looking into plants to find different ways of either preserving, coloring or sweetening foods. In this work, leaf extracts of Arbutus unedo L. obtained by dynamic maceration and ultrasound assisted extraction with prior optimization of their extraction conditions through the response-surface methodology, were incorporated in quark cheese as natural preservatives and analyzed over 8 days of shelf-life. Both extracts showed antioxidant activity with no toxicity towards primary cell lines at the maximum tested concentration, as well as antibacterial activity, especially against Gram-positive strains. After their incorporation in quark cheese, no significant changes were observed in the nutritional profile and physical traits of the quark cheeses, while the microbial load was highly reduced in the cheese, especially using the extracts obtained from dynamic maceration. Thus, leaf extracts of A. unedo can be promising candidates for use in the food industry as natural preservatives.
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Affiliation(s)
- Nabila Derbassi
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal. .,Higher Institute of Biotechnology of Monastir, University of Monastir, Monastir, Tunisia
| | - Mariana C Pedrosa
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Sandrina Heleno
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Filipa Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Ricardo C Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Paula Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Marcio Carocho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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17
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Manzoor MF, Hussain A, Tazeddinova D, Abylgazinova A, Xu B. Assessing the Nutritional-Value-Based Therapeutic Potentials and Non-Destructive Approaches for Mulberry Fruit Assessment: An Overview. COMPUTATIONAL INTELLIGENCE AND NEUROSCIENCE 2022; 2022:6531483. [PMID: 35371246 PMCID: PMC8970939 DOI: 10.1155/2022/6531483] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Accepted: 02/15/2022] [Indexed: 01/22/2023]
Abstract
Among different fruits, mulberry is the most highlighted natural gift in its superior nutritional and bioactive composition, indispensable for continuing a healthy life. It also acts as a hepatoprotective immunostimulator and improves vision, anti-microbial, anti-cancer agent, anti-stress activity, atherosclerosis, neuroprotective functions, and anti-obesity action. The mulberry fruits also help reduce neurological disorders and mental illness. The main reason for that is the therapeutic potentials present in the nutritional components of the mulberry fruit. The available methods for assessing mulberry fruits are mainly chromatographic based, which are destructive and possess many limitations. However, recently some non-invasive techniques, including chlorophyll fluorescence, image processing, and hyperspectral imaging, were employed to detect various mulberry fruit attributes. The present review attempts to collect and explore available information regarding the nutritional and medicinal importance of mulberry fruit. Besides, non-destructive methods established for the fruit are also elaborated. This work helps encourage many more research works to dug out more hidden information about the essential nutrition of mulberry that can be helpful to resolve many mental-illness-related issues.
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Affiliation(s)
| | - Abid Hussain
- Department of Agriculture and Food Technology, Karakoram International University, Gilgit, Pakistan
| | - Diana Tazeddinova
- Department of Technology and Catering Organization, South Ural State University, Chelyabinsk, Russia
- Higher School of Technologies of Food and Processing Productions, Zhangir Khan West Kazakhstan Agrarian Technical University, Uralsk, Kazakhstan
| | - Aizhan Abylgazinova
- Higher School of Technologies of Food and Processing Productions, Zhangir Khan West Kazakhstan Agrarian Technical University, Uralsk, Kazakhstan
- Scientific-Production Center of Livestock and Veterinary Medicine, Nur-Sultan, Kazakhstan
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
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18
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Memete AR, Timar AV, Vuscan AN, Miere (Groza) F, Venter AC, Vicas SI. Phytochemical Composition of Different Botanical Parts of Morus Species, Health Benefits and Application in Food Industry. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11020152. [PMID: 35050040 PMCID: PMC8777750 DOI: 10.3390/plants11020152] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 12/31/2021] [Accepted: 01/03/2022] [Indexed: 05/05/2023]
Abstract
In recent years, mulberry has acquired a special importance due to its phytochemical composition and its beneficial effects on human health, including antioxidant, anticancer, antidiabetic and immunomodulatory effects. Botanical parts of Morus sp. (fruits, leaves, twigs, roots) are considered a rich source of secondary metabolites. The aim of our study was to highlight the phytochemical profile of each of the botanical parts of Morus tree, their health benefits and applications in food industry with an updated review of literature. Black and white mulberries are characterized in terms of predominant phenolic compounds in correlation with their medical applications. In addition to anthocyanins (mainly cyanidin-3-O-glucoside), black mulberry fruits also contain flavonols and phenolic acids. The leaves are a rich source of flavonols, including quercetin and kaempferol in the glycosylated forms and chlorogenic acid as predominant phenolic acids. Mulberry bark roots and twigs are a source of prenylated flavonoids, predominantly morusin. In this context, the exploitation of mulberry in food industry is reviewed in this paper, in terms of developing novel, functional food with multiple health-promoting effects.
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Affiliation(s)
- Adriana Ramona Memete
- Doctoral School of Biomedical Science, University of Oradea, 410087 Oradea, Romania;
| | - Adrian Vasile Timar
- Faculty of Environmental Protection, University of Oradea, 410048 Oradea, Romania; (A.V.T.); (A.N.V.)
| | - Adrian Nicolae Vuscan
- Faculty of Environmental Protection, University of Oradea, 410048 Oradea, Romania; (A.V.T.); (A.N.V.)
| | - Florina Miere (Groza)
- Faculty of Medicine and Pharmacy, University of Oradea, 410073 Oradea, Romania; (F.M.); (A.C.V.)
| | - Alina Cristiana Venter
- Faculty of Medicine and Pharmacy, University of Oradea, 410073 Oradea, Romania; (F.M.); (A.C.V.)
| | - Simona Ioana Vicas
- Faculty of Environmental Protection, University of Oradea, 410048 Oradea, Romania; (A.V.T.); (A.N.V.)
- Correspondence:
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19
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Valorisation of plant seed as natural bioactive compounds by various extraction methods: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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20
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Ren B, Wu W, Soladoye OP, Bak KH, Fu Y, Zhang Y. Application of biopreservatives in meat preservation: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15307] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Baojing Ren
- College of Food Science Southwest University Chongqing 400715 China
- National Demonstration Center for Experimental Food Science and Technology Education Southwest University Chongqing 400715 China
- Westa College Southwest University Chongqing 400715 China
| | - Wei Wu
- College of Animal Science and Technology Southwest University Chongqing 400715 China
| | - Olugbenga P. Soladoye
- Agriculture and Agri‐Food Canada Government of Canada Lacombe Research and Development Centre 6000 C&E Trail Lacombe AB T4L 1W1 Canada
| | - Kathrine H. Bak
- Institute of Food Safety, Food Technology and Veterinary Public Health University of Veterinary Medicine, Vienna Veterinärplatz 1 Vienna 1210 Austria
| | - Yu Fu
- College of Food Science Southwest University Chongqing 400715 China
- National Demonstration Center for Experimental Food Science and Technology Education Southwest University Chongqing 400715 China
| | - Yuhao Zhang
- College of Food Science Southwest University Chongqing 400715 China
- National Demonstration Center for Experimental Food Science and Technology Education Southwest University Chongqing 400715 China
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21
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Bessa C, Francisco T, Dias R, Mateus N, Freitas VD, Pérez-Gregorio R. Use of Polyphenols as Modulators of Food Allergies. From Chemistry to Biological Implications. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.623611] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Abstract
The multifactorial process of aging predisposes humans to infections and inflammatory disorders, thus affecting their quality of life and longevity. Given this reality, the need to increase the consumption of bioactive compounds, like dietary polyphenols emerges in our daily basis mostly due to their health related effects in slowing-down the incidence of chronic and degenerative diseases and even food allergy, which has been growing rapidly in prevalence currently affecting 5% of adults and 8% of children. Polyphenols embrace a large family of secondary metabolites from plant-derived foods and food wastes and are considerable of interest since they have attracted special attention over the years because of their reported anti-inflammatory and antimicrobial properties along with their high antioxidant capacity. These compounds are claimed as nutraceuticals with protective effect in offsetting oxidant species over-genesis in normal cells, and with the potential ability to stop or reverse oxidative stress-related diseases. Plant-derived foods represent a substantive portion of human diet containing a significant amount of structurally diverse polyphenols. There is a need to understand the polyphenolic composition of plant-derived foods mainly because of its chemistry, which discloses the bioactivity of a plant extract. However, the lack of standardized methods for analysis and other difficulties associated to the nature and distribution of plant polyphenols leads to a high variability of available data. Furthermore, there is still a gap in the understanding of polyphenols bioavailability and pharmacokinetics, which clearly difficult the settlement of the intake needed to observe health outcomes. Many efforts have been made to provide highly sensitive and selective analytical methods for the extraction (liquid-liquid; solid-liquid; supercritical-fluid), separation (spectrophotometric methods) and structural identification (chromatographic techniques, NMR spectroscopy, MS spectrometry) of phenolic and polyphenolic compounds present in these extracts. Liquid chromatography coupled to mass spectrometry (LC-MS) has been a fundamental technique in this area of research, not only for the determination of this family of compounds in food matrices, but also for the characterization and identification of new polyphenols classified with nutraceutical interest. This review summarizes the nature, distribution and main sources of polyphenols, analytical methods from extraction to characterization to further evaluate the health effects toward immune reactions to food.
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22
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Silva A, Silva V, Igrejas G, Gaivão I, Aires A, Klibi N, Enes Dapkevicius MDL, Valentão P, Falco V, Poeta P. Valorization of Winemaking By-Products as a Novel Source of Antibacterial Properties: New Strategies to Fight Antibiotic Resistance. Molecules 2021; 26:molecules26082331. [PMID: 33923843 PMCID: PMC8073494 DOI: 10.3390/molecules26082331] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 04/05/2021] [Accepted: 04/10/2021] [Indexed: 12/13/2022] Open
Abstract
The emergence of antibiotic-resistance in bacteria has limited the ability to treat bacterial infections, besides increasing their morbidity and mortality at the global scale. The need for alternative solutions to deal with this problem is urgent and has brought about a renewed interest in natural products as sources of potential antimicrobials. The wine industry is responsible for the production of vast amounts of waste and by-products, with associated environmental problems. These residues are rich in bioactive secondary metabolites, especially phenolic compounds. Some phenolics are bacteriostatic/bactericidal against several pathogenic bacteria and may have a synergistic action towards antibiotics, mitigating or reverting bacterial resistance to these drugs. Complex phenolic mixtures, such as those present in winemaking residues (pomace, skins, stalks, leaves, and especially seeds), are even more effective as antimicrobials and could be used in combined therapy, thereby contributing to management of the antibiotic resistance crisis. This review focuses on the potentialities of winemaking by-products, their extracts, and constituents as chemotherapeutic antibacterial agents.
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Affiliation(s)
- Adriana Silva
- Microbiology and Antibiotic Resistance Team (MicroART), Department of Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal; (A.S.); (V.S.)
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal; (G.I.); (I.G.)
- Functional Genomics and Proteomics Unit, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
- Associated Laboratory for Green Chemistry (LAQV-REQUIMTE), University NOVA of Lisboa, 1099-085 Lisboa, Caparica, Portugal
| | - Vanessa Silva
- Microbiology and Antibiotic Resistance Team (MicroART), Department of Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal; (A.S.); (V.S.)
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal; (G.I.); (I.G.)
- Functional Genomics and Proteomics Unit, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
- Associated Laboratory for Green Chemistry (LAQV-REQUIMTE), University NOVA of Lisboa, 1099-085 Lisboa, Caparica, Portugal
| | - Gilberto Igrejas
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal; (G.I.); (I.G.)
- Functional Genomics and Proteomics Unit, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
- Associated Laboratory for Green Chemistry (LAQV-REQUIMTE), University NOVA of Lisboa, 1099-085 Lisboa, Caparica, Portugal
| | - Isabel Gaivão
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal; (G.I.); (I.G.)
- Veterinary and Animal Research Centre (CECAV), University of Trás-os-Montes and Alto Douro (UTAD), 5001-801 Vila Real, Portugal
| | - Alfredo Aires
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal;
| | - Naouel Klibi
- Laboratory of Microorganisms and Active Biomolecules, Department of Biology, Faculty of Sciences of Tunis, University of Tunis, Tunis 1008, Tunisia;
| | - Maria de Lurdes Enes Dapkevicius
- Faculty of Agricultural and Environmental Sciences, University of the Azores, 9700-042 Angra do Heroísmo, Portugal
- Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Heroísmo, Portugal
- Correspondence: (M.d.L.E.D.); (P.P.)
| | - Patrícia Valentão
- Chemistry Research Centre (CQ-VR), University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal;
| | - Virgílio Falco
- REQUIMTE/LAQV, Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, R. Jorge Viterbo Ferreira, n° 228, 4050-313 Porto, Portugal;
| | - Patrícia Poeta
- Microbiology and Antibiotic Resistance Team (MicroART), Department of Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal; (A.S.); (V.S.)
- Associated Laboratory for Green Chemistry (LAQV-REQUIMTE), University NOVA of Lisboa, 1099-085 Lisboa, Caparica, Portugal
- Correspondence: (M.d.L.E.D.); (P.P.)
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23
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Gómez-Mejía E, Mikkelsen LH, Rosales-Conrado N, León-González ME, Madrid Y. A combined approach based on matrix solid-phase dispersion extraction assisted by titanium dioxide nanoparticles and liquid chromatography to determine polyphenols from grape residues. J Chromatogr A 2021; 1644:462128. [PMID: 33845427 DOI: 10.1016/j.chroma.2021.462128] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 03/26/2021] [Accepted: 03/28/2021] [Indexed: 11/29/2022]
Abstract
A simple and efficient low-cost matrix solid phase dispersion (MSPD) extraction assisted by TiO2 nanoparticles and diatomaceous earth has been developed for the extraction of phenolic compounds from grape and grape pomace wastes. Experimental conditions for MSPD extraction were optimized by a factorial design and a surface response methodology. The simultaneous identification and quantification of eight main natural polyphenols (caffeic, p-coumaric, dihydroxybenzoic and gallic acid, rutin, resveratrol, quercetin and catechin) was possible by combining MSPD and capillary liquid chromatography coupled to a diode array detection and a mass simple quadrupole analyzer (cLC-DAD-MS). Good linearity and acceptable LOD (0.05-62 µg·g-1) and LOQ (0.2-207 µg·g-1) were obtained. The quantities of extracted polyphenols were within 2.4 and 333 µg·g-1, with catechin and rutin the most abundant compounds in grape pomace and grape wastes, respectively. Furthermore, considering the prospective uses of the winery bioresidues, the extracts have been characterised in terms of bioactive properties (several antioxidant activities and bacterial inhibition against Staphylococcus aureus, Escherichia coli and Pseudomona aeruginosa) and parameters such as total polyphenol and total flavonoid content. The high antioxidant activity (IC50 5.0 ± 0.4 µg ·g-1 against DPPH radical) and antibacterial activity (2.2 ± 0.3 mg·mL-1) suggests that the methodology developed is efficient, rapid and promising for the extraction of phenolic compounds with potential application as bioactive ingredients in food and cosmetic industries.
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Affiliation(s)
- Esther Gómez-Mejía
- Analytical Chemistry Department. Faculty of Chemistry. Universidad Complutense de Madrid. 28040-Madrid, Spain.
| | - Line Hartwig Mikkelsen
- Analytical Chemistry Department. Faculty of Chemistry. Universidad Complutense de Madrid. 28040-Madrid, Spain; Chemical and Biotechnical Science. Business Academy Aarhus, 8260-Viby J, Denmark
| | - Noelia Rosales-Conrado
- Analytical Chemistry Department. Faculty of Chemistry. Universidad Complutense de Madrid. 28040-Madrid, Spain
| | - María Eugenia León-González
- Analytical Chemistry Department. Faculty of Chemistry. Universidad Complutense de Madrid. 28040-Madrid, Spain.
| | - Yolanda Madrid
- Analytical Chemistry Department. Faculty of Chemistry. Universidad Complutense de Madrid. 28040-Madrid, Spain
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24
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Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging. Antioxidants (Basel) 2021; 10:antiox10020216. [PMID: 33540565 PMCID: PMC7912872 DOI: 10.3390/antiox10020216] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 01/24/2021] [Accepted: 01/29/2021] [Indexed: 12/14/2022] Open
Abstract
There is an increasing demand for the use of new food packaging materials. In this study, natural jute fibers impregnated with a Petit Verdot Red Grape Pomace Extract (RGPE) was proposed as a new active food packaging material. Pressurized Liquid Extraction (PLE) and Enhanced Solvent Extraction (ESE) techniques were employed to obtain the bioactive RGPE. Afterward the supercritical solvent impregnation conditions to obtain RGPE-natural jute fibers were studied, by varying pressure, modifier percentage and dried RGPE mass. PLE technique offered the highest bioactive extract at 20 MPa, 55 °C, 1 h residence time using C2H5OH:H2O (1:1 v/v), providing an EC50 of 3.35 ± 0.25 and antibacterial capacity against Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa (MIC of 12.0, 1.5 and 4.0 mg/mL RGPE respectively). The natural jute fibers impregnated with 3 mL of that RGPE (90 mg/mL) at 50 MPa and 55 °C generated the most efficient packing material with regards to its food preservation potential.
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25
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Brahmi F, Merchiche F, Mokhtari S, Smail L, Guemghar‐Haddadi H, Yalaoui‐Guellal D, Achat S, Fahmi Elsebai M, Madani K, Boulekbache L. Optimization of some extraction parameters of phenolic content from apple peels and grape seeds and enrichment of yogurt by their powders: A comparative study. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15126] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Fatiha Brahmi
- Laboratoire de Biomathématique Biochimie, Biophysique et Scientométrie Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Farid Merchiche
- Laboratoire de Biomathématique Biochimie, Biophysique et Scientométrie Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Safia Mokhtari
- Laboratoire de Biomathématique Biochimie, Biophysique et Scientométrie Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Leila Smail
- Laboratoire de Biomathématique Biochimie, Biophysique et Scientométrie Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Hayette Guemghar‐Haddadi
- Laboratoire de Biomathématique Biochimie, Biophysique et Scientométrie Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Drifa Yalaoui‐Guellal
- Laboratoire de Biomathématique Biochimie, Biophysique et Scientométrie Faculté des Sciences de la Nature et de la Vie et Sciences de la terre Université Akli Mohand Oulhadj de Bouira Bouira Algeria
| | - Sabiha Achat
- Laboratoire de Biomathématique Biochimie, Biophysique et Scientométrie Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Mahmoud Fahmi Elsebai
- Department of Pharmacognosy Faculty of Pharmacy Mansoura University Mansoura Egypt
- Department of Natural Products and Alternative Medicine Faculty of Pharmacy University of Tabuk Tabuk Kingdom of Saudi Arabia
| | - Khodir Madani
- Laboratoire de Biomathématique Biochimie, Biophysique et Scientométrie Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Centre de Recherche en Technologie des Industries Agroalimentaires Bejaia Algeria
| | - Lila Boulekbache
- Laboratoire de Biomathématique Biochimie, Biophysique et Scientométrie Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
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