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Yin WT, Yang CJ, Yang HJ, Hu BB, Zhang F, Wang XD, Liu HM, Miao HM. Sesame lignans modulate aroma formation in sesame oil through the Maillard reaction and lipid oxidation in model systems. Food Chem 2024; 457:140079. [PMID: 38901343 DOI: 10.1016/j.foodchem.2024.140079] [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: 01/23/2024] [Revised: 06/10/2024] [Accepted: 06/10/2024] [Indexed: 06/22/2024]
Abstract
The unknown effect of sesame lignans on aroma formation in sesame oil via the Maillard reaction (MR) and lipid oxidation was investigated. Sesamin, sesamolin, or sesamol was added to 3 models: lysine+glucose (MR), cold-pressed sesame oil (SO), and MR + SO, and were heated at 120 °C for 60 min. All three lignans suppressed SO oxidation while increasing DPPH scavenging ability (p < 0.05). Lignans increased depletions of lysine and glucose and MR browning (p < 0.05). Lignans reduced most aroma-active pyrazines, aldehydes, ketones, alcohols, and esters (p < 0.05). Sesamol and sesamolin increased perceptions of the preferable aromas of nutty, roasted sesame, and popcorn while reducing the undesirable green and rancid aromas (p < 0.05). Sesamol demonstrated a stronger effect on lipid oxidation, MR browning, aroma formation, and sensory perception than sesamin and sesamolin. This study suggests that sesame lignans can modulate aroma formation and sensory perception of sesame oil by interacting with the MR and lipid oxidation pathways.
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Affiliation(s)
- Wen-Ting Yin
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Chen-Jia Yang
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Hong-Jun Yang
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Bei-Bei Hu
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Fan Zhang
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Xue-de Wang
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Hua-Min Liu
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China.
| | - Hong-Mei Miao
- Henan Sesame Research Center, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China
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2
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Yang Y, Hu B, Han L, Zhang X, Wang Q, Hu C, Ahmed S, Ryo K, Yang X. Fabrication and characterization of alginate-zein core-shell microcapsules for controlled release of buckwheat honey. Food Chem 2024; 446:138814. [PMID: 38402771 DOI: 10.1016/j.foodchem.2024.138814] [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: 08/31/2023] [Revised: 01/25/2024] [Accepted: 02/19/2024] [Indexed: 02/27/2024]
Abstract
In this study, extrusion method was employed to fabricate alginate-zein core-shell microcapsules loaded with buckwheat honey by dropping alginate and buckwheat honey mixture solution into a 70.0 % zein ethanol solution(v/v) containing 5.0 % CaCl2 solution (wt%). The microcapsules were constructed by two parts: 1) the formation of hydrophilic beads through the crosslinking of alginate chains with Ca2+; 2) the introduction of alginate beads into the aqueous zein ethanol solution which decreased the ethanol concentration, prompting the precipitation of zein and the deposition of zein nanoparticles onto the surfaces of alginate beads. Comparing with the alginate beads, the prepared microcapsules not only possessed better water-holding capacity, but also achieved controlled release of buckwheat honey. Importantly, the microcapsules significantly retained the antioxidant activity of the buckwheat honey. Therefore, this innovative method for fabricating alginate-zein core-shell microcapsules can suggest a promising approach to broaden the application of buckwheat honey in the food field.
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Affiliation(s)
- Yisu Yang
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Bing Hu
- Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education, School of Life Sciences, Dalian Minzu University, Dalian 116600, China
| | - Lingyu Han
- Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education, School of Life Sciences, Dalian Minzu University, Dalian 116600, China
| | - Xun Zhang
- Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Qi Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chuhuan Hu
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Shafi Ahmed
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Koki Ryo
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Xi Yang
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan.
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3
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Zhang W, Yang Y, Su Y, Gu L, Chang C, Li J. Investigating the mechanism of antioxidants as egg white powder flavor modifiers. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2621-2629. [PMID: 37985210 DOI: 10.1002/jsfa.13146] [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: 08/14/2023] [Revised: 10/23/2023] [Accepted: 11/21/2023] [Indexed: 11/22/2023]
Abstract
BACKGROUND The uses of egg white powder (EWP) are restricted because of its odor. It is necessary to find a method to improve its flavor. In this paper, three different antioxidants - green tea extract (GTE), sodium ascorbate (SA), and glutathione (GSH) - were selected to modify the flavor. The physicochemical and structural properties of EWP were investigated to study the mechanism of the formation and release of volatile compounds. RESULTS Antioxidants can modify the overall flavor of EWP significantly, inhibiting the generation or release of nonanal, 3-methylbutanal, heptanal, decanal, geranyl acetone, and 2-pemtylfuran. A SA-EWP combination showed the lowest concentration of 'off' flavor compounds; GTE-EWP and GSH-EWP could reduce several 'off' flavor compounds but increased the formation of geranyl acetone and furans. The changes in the carbonyl content and the amino acid composition confirmed the inhibition of antioxidants with the oxidative degradation of proteins or characteristic amino acids. The results of fluorescence spectroscopy and Fourier transform infrared (FTIR) spectroscopy provided structural information regarding EWP, which showed the release of volatile compounds decreased due to structural changes. For example, the surface hydrophobicity increased and the protein aggregation state changed. CONCLUSIONS Antioxidants reduce the 'off' flavor of EWP in two ways: they inhibit protein oxidation and Maillard reactions (they inhibit formation of 3-methylbutanal and 2-pemtylfuran) and they enhance the binding ability of heat-denatured proteins (reducing the release of nonanal, decanal, and similar compounds). © 2023 Society of Chemical Industry.
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Affiliation(s)
- Weijian Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China
| | - Yujie Su
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China
| | - Luping Gu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China
| | - Junhua Li
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China
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Anand V, Ksh V, Kar A, Varghese E, Vasudev S, Kaur C. Encapsulation efficiency and fatty acid analysis of chia seed oil microencapsulated by freeze-drying using combinations of wall material. Food Chem 2024; 430:136960. [PMID: 37531916 DOI: 10.1016/j.foodchem.2023.136960] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 07/11/2023] [Accepted: 07/19/2023] [Indexed: 08/04/2023]
Abstract
Chia seed oil (CSO) was encapsulated using whey protein concentrate (WPC) and modified tapioca starch (MTS) through freeze-drying. A central composite design was used to evaluate the effect of independent variables (MTS:WPC ratio, homogenization pressure, and oil content). Encapsulation efficiency (EE) and α-linolenic acid content (ALA) were evaluated for all runs. The results showed that higher MTS ratios led to maximum ALA retention, while higher WPC ratios led to maximum EE. The optimized conditions resulted in high EE (97 %), ALA content (59.54 %), and a Ω-3:Ω-6 ratio (3.34). The fatty acid composition, oxidative and thermal stability showed that the MTS:WPC ratio of 25:75 was the best combination for encapsulating CSO. The encapsulated CSO with a balanced Ω-3:Ω-6 ratio can be used as a functional ingredient in foods for health benefits.
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Affiliation(s)
- Vishnu Anand
- Division of Food Science & Post Harvest Technology, ICAR-IARI, New Delhi 110012, India
| | - Vikono Ksh
- Division of Food Science & Post Harvest Technology, ICAR-IARI, New Delhi 110012, India
| | - Abhijit Kar
- ICAR - National Institute of Secondary Agriculture, Namkum, Ranchi 834010, India.
| | - Eldho Varghese
- Fishery Resources Assessment Division (FRAD), ICAR-Central Marine Fisheries Research Institute, Kochi 682018, India
| | - Sujata Vasudev
- Division of Genetics, ICAR-IARI, New Delhi 110012, India
| | - Charanjit Kaur
- Division of Food Science & Post Harvest Technology, ICAR-IARI, New Delhi 110012, India.
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5
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Ayres L, Benavidez T, Varillas A, Linton J, Whitehead DC, Garcia CD. Predicting Antioxidant Synergism via Artificial Intelligence and Benchtop Data. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15644-15655. [PMID: 37796649 DOI: 10.1021/acs.jafc.3c05462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/07/2023]
Abstract
Lipid oxidation is a major issue affecting products containing unsaturated fatty acids as ingredients or components, leading to the formation of low molecular weight species with diverse functional groups that impart off-odors and off-flavors. Aiming to control this process, antioxidants are commonly added to these products, often deployed as combinations of two or more compounds, a strategy that allows for lowering the amount used while boosting the total antioxidant capacity of the formulation. While this approach allows for minimizing the potential organoleptic and toxic effects of these compounds, predicting how these mixtures of antioxidants will behave has traditionally been one of the most challenging tasks, often leading to simple additive, antagonistic, or synergistic effects. Approaches to understanding these interactions have been predominantly empirically driven but thus far, inefficient and unable to account for the complexity and multifaceted nature of antioxidant responses. To address this current gap in knowledge, we describe the use of an artificial intelligence model based on deep learning architecture to predict the type of interaction (synergistic, additive, and antagonistic) of antioxidant combinations. Here, each mixture was associated with a combination index value (CI) and used as input for our model, which was challenged against a test (n = 140) data set. Despite the encouraging preliminary results, this algorithm failed to provide accurate predictions of oxidation experiments performed in-house using binary mixtures of phenolic antioxidants and a lard sample. To overcome this problem, the AI algorithm was then enhanced with various amounts of experimental data (antioxidant power data assessed by the TBARS assay), demonstrating the importance of having chemically relevant experimental data to enhance the model's performance and provide suitable predictions with statistical relevance. We believe the proposed method could be used as an auxiliary tool in benchmark analysis routines, offering a novel strategy to enable broader and more rational predictions related to the behavior of antioxidant mixtures.
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Affiliation(s)
- Lucas Ayres
- Department of Chemistry, Clemson University, Clemson, South Carolina 29634, United States
| | - Tomás Benavidez
- INFIQC-CONICET, Department of Physical Chemistry, National University of Córdoba, Cordoba 5000, Argentina
| | - Armelle Varillas
- South Carolina Governor's School for Science and Mathematics, Hartsville, South Carolina 29550, United States
| | - Jeb Linton
- Department of Chemistry, Clemson University, Clemson, South Carolina 29634, United States
| | - Daniel C Whitehead
- Department of Chemistry, Clemson University, Clemson, South Carolina 29634, United States
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Ma Y, Wang G, Deng Z, Zhang B, Li H. Effects of Endogenous Anti-Oxidative Components from Different Vegetable Oils on Their Oxidative Stability. Foods 2023; 12:foods12112273. [PMID: 37297517 DOI: 10.3390/foods12112273] [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: 05/06/2023] [Revised: 05/23/2023] [Accepted: 06/03/2023] [Indexed: 06/12/2023] Open
Abstract
The effects of endogenous anti-oxidative components of ten common edible vegetable oils (palm olein, corn oil, rapeseed oil, soybean oil, perilla seed oil, high oleic sunflower oil, peanut oil, camellia oil, linseed oil, and sesame oil) on oxidation were explored in this research. The oxidation processes and patterns of the oils were investigated with the Schaal oven test using fatty acids and the oxidative stability index, acid value, peroxide value, p-anisidine value, total oxidation value, and content of major endogenous anti-oxidative components as indicators. The major endogenous anti-oxidative components in vegetable oils were tocopherols, sterols, polyphenols, and squalene, among which α-tocopherol, β-sitosterol, and polyphenols showed good anti-oxidative activity. However, squalene and polyphenols were relatively low and showed limited anti-oxidative effects. Moreover, the oxidative stability index of edible vegetable oils oxidized at high temperature (120 °C) was positively correlated with the content of saturated fatty acids (r = 0.659) and negatively correlated with the content of polyunsaturated fatty acids (r = -0.634) and calculated oxidizability (r = -0.696). When oxidized at a low temperature (62 °C), oxidative stability was influenced by a combination of fatty acid composition as well as endogenous anti-oxidative components. An improved TOPSIS based on Mahalanobis distance was used to evaluate the oxidative stability of different types of vegetable oils. Moreover, the oxidative stability of corn oil was better than the other vegetable oils, while perilla seed oil was very weak.
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Affiliation(s)
- Yuchen Ma
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Guangyi Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Institute for Advanced Study, Nanchang University, Nanchang 330031, China
| | - Bing Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Hongyan Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
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7
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Du B, Wang S, Zhu S, Li Y, Huang D, Chen S. Antioxidant Activities of Dihydromyricetin Derivatives with Different Acyl Donor Chain Lengths Synthetized by Lipozyme TL IM. Foods 2023; 12:foods12101986. [PMID: 37238804 DOI: 10.3390/foods12101986] [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: 04/20/2023] [Revised: 05/10/2023] [Accepted: 05/12/2023] [Indexed: 05/28/2023] Open
Abstract
Dihydromyricetin (DHM) is a phytochemical with multiple bioactivities. However, its poor liposolubility limits its application in the field. In this study, DHM was acylated with different fatty acid vinyl esters to improve its lipophilicity, and five DHM acylated derivatives with different carbon chain lengths (C2-DHM, C4-DHM, C6-DHM, C8-DHM, and C12-DHM) and different lipophilicity were synthesized. The relationship between the lipophilicity and antioxidant activities of DHM and its derivatives was evaluated with oil and emulsion models using chemical and cellular antioxidant activity (CAA) tests. The capacity of DHM derivatives to scavenge 1,1-diphenyl-2-picrylhydrazyl radical (DPPH•) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical (ABTS+•) was similar to that of DHM, except for C12-DHM. The antioxidant activity of DHM derivatives was lower than that of DHM in sunflower oil, while C4-DHM exhibited better antioxidant capacity in oil-in-water emulsion. In CAA tests, C8-DHM (median effective dose (EC50) 35.14 μmol/L) exhibited better antioxidant activity than that of DHM (EC50: 226.26 μmol/L). The results showed that in different antioxidant models, DHM derivatives with different lipophilicity had various antioxidant activities, which has guiding significance for the use of DHM and its derivatives.
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Affiliation(s)
- Baoshuang Du
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Shan Wang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Song Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Yue Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Dejian Huang
- Department of Food Science and Technology, National University of Singapore, Singapore 117543, Singapore
| | - Shangwei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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8
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Wang Y, Zhang X, Yan M, Zhao Q. Enhancing the stability of lutein emulsions with a water-soluble antioxidant and a oil-soluble antioxidant. Heliyon 2023; 9:e15459. [PMID: 37113795 PMCID: PMC10126903 DOI: 10.1016/j.heliyon.2023.e15459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 03/24/2023] [Accepted: 04/10/2023] [Indexed: 04/29/2023] Open
Abstract
Lutein is critical for protecting the eye against light damage. The low solubility and high sensitivity of lutein to environmental stresses prevent its further application. The hypothesis is that the combination of one water-soluble antioxidant and one oil-soluble antioxidant will be beneficial to improve the stability of lutein emulsions. A low-energy method was performed to prepare lutein emulsions. The combination of a lipid-soluble antioxidant (propyl gallate or ethylenediaminetetraacetic acid) and a water-soluble antioxidant (tea polyphenol or ascobic acid) were investigated for improving the lutein retention rates. It was shown that the highest lutein retention rate was achieved by using propyl gallate and tea polyphenol, 92.57%, at Day 7. It was proven that the lutein retention rates of emulsions with propyl gallate and tea polyphenol were 89.8%, 73.5% and 55.2% at 4 °C, 25 °C and 37 °C, respectively, at Day 28. The current study is helpful to prepare for the further application of lutein emulsions for ocular delivery.
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9
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Hyatt JR, Zhang S, Akoh CC. Combining antioxidants and processing techniques to improve oxidative stability of a Schizochytrium algal oil ingredient with application in yogurt. Food Chem 2023; 417:135835. [PMID: 36917904 DOI: 10.1016/j.foodchem.2023.135835] [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: 09/12/2022] [Revised: 02/15/2023] [Accepted: 02/27/2023] [Indexed: 03/09/2023]
Abstract
Oxidative instability limits incorporation of ω-3 fatty acids (FAs) into some products. This research combined processing techniques with antioxidant addition to overcome these barriers. Oleogels, microencapsulates, and microencapsulated gel ingredients were prepared using Schizochytrium spp. algal oil (AO) in combination with α, β, γ, and δ tocopherols or 1-o-galloylglycerol (GG) as antioxidants. Ingredients were tested for physicochemical stability and optimal ingredients were selected to prepare yogurts as a model food with ideal matrix. Yogurts were analyzed for physicochemical properties. After 24-days storage at 4 °C, yogurt containing microencapsulated oleogel with GG as antioxidant exhibited average peroxide and p-Anisidine values of 7.17 mmol O2/kg of oil and 118.85 abs/g, respectively. These values were similar to store-bought yogurt using saturated fat source, with values of 6.83 mmol O2/kg of oil and 117.95 absorbance/g, respectively. These results could lead to incorporation of ω-3 FAs into foods, cosmetics, and pharmaceuticals in the future.
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Affiliation(s)
- Joseph R Hyatt
- Department of Food Science and Technology, University of Georgia, Athens, GA, USA
| | - Siyu Zhang
- Department of Food Science and Technology, University of Georgia, Athens, GA, USA
| | - Casimir C Akoh
- Department of Food Science and Technology, University of Georgia, Athens, GA, USA.
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Identification of a Novel Coumarins Biosynthetic Pathway in the Endophytic Fungus Fusarium oxysporum GU-7 with Antioxidant Activity. Appl Environ Microbiol 2023; 89:e0160122. [PMID: 36598487 PMCID: PMC9888266 DOI: 10.1128/aem.01601-22] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
Coumarins are generally considered to be produced by natural plants. Fungi have been reported to produce coumarins, but their biosynthetic pathways are still unknown. In this study, Fusarium oxysporum GU-7 and GU-60 were isolated from Glycyrrhiza uralensis, and their antioxidant activities were determined to be significantly different. Abundant dipeptide, phenolic acids, and the plant-derived coumarins fraxetin and scopoletin were identified in GU-7 by untargeted metabolomics, and these compounds may account for its stronger antioxidant activity compared to GU-60. Combined with metabolome and RNA sequencing analysis, we identified 24 potentially key genes involved in coumarin biosynthesis and 6 intermediate metabolites. Interestingly, the best hit of S8H, a key gene involved in hydroxylation at the C-8 position of scopoletin to yield fraxetin, belongs to a plant species. Additionally, nondestructive infection of G. uralensis seeds with GU-7 significantly improved the antioxidant activity of seedlings compared to the control group. This antioxidant activity may depend on the biological characteristics of endophytes themselves, as we observed a positive correlation between the antioxidant activity of endophytic fungi and that of their nondestructively infected seedlings. IMPORTANCE Plant-produced coumarins have been shown to play an important role in assembly of the plant microbiomes and iron acquisition. Coumarins can also be produced by some microorganisms. However, studies on coumarin biosynthesis in microorganisms are still lacking. We report for the first time that fraxetin and scopoletin were simultaneously produced by F. oxysporum GU-7 with strong free radical scavenging abilities. Subsequently, we identified intermediate metabolites and key genes in the biosynthesis of these two coumarins. This is the first report on the coumarin biosynthesis pathway in nonplant species, providing new strategies and perspectives for coumarin production and expanding research on new ways for plants to obtain iron.
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11
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Yang Y, Zhou C, Ma H, Dong Y, Fu J, Lai X, Yagoub AEGA, Peng W, Ni H. Antioxidant and lipase inhibitory activities of Camellia pollen extracts: the effect of composition and extraction solvents. ALL LIFE 2022. [DOI: 10.1080/26895293.2022.2147223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Affiliation(s)
- Yuanfan Yang
- School of Food & Biological Engineering, Jimei University, Xiamen, People’s Republic of China
| | - Cunshan Zhou
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, People’s Republic of China
| | - Haile Ma
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, People’s Republic of China
| | - Yating Dong
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, People’s Republic of China
| | - Jiayu Fu
- Fuzhou Polytechnic, Fuzhou University Twon, Fuzhou, People’s Republic of China
| | - Xiaoyan Lai
- National Oil tea product Quality Supervision and Inspection Center, Ganzhou, People’s Republic of China
| | | | - Wenjun Peng
- Chinese Academy of Agricultural Sciences, Institute of Apicultural Research, Beijing, People’s Republic of China
| | - Hui Ni
- School of Food & Biological Engineering, Jimei University, Xiamen, People’s Republic of China
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12
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Chandrasekar V, Arunachalam SS, Hari H, Shinkar A, Belur PD, Iyyaswami R. Probing the synergistic effects of rutin and rutin ester on the oxidative stability of sardine oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4198-4209. [PMID: 36193478 PMCID: PMC9525562 DOI: 10.1007/s13197-022-05473-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/23/2022] [Accepted: 04/15/2022] [Indexed: 06/16/2023]
Abstract
Multicomponent antioxidant mixture is proved to be highly effective in imparting oxidative stability to the edible oil. It is believed that the high efficacy of those mixtures is due to the synergistic effect exhibited by two or more components. The current study aims to analyse the synergistic effect of a flavonoid and its corresponding ester in improving the oxidative stability of n-3 PUFA rich sardine oil. The oxidative stability of rutin, esterified rutin and their combinations at three different concentrations was studied in sardine oil stored at 37 ºC for 12 days in contact with air under darkness. The combination of rutin and rutin ester showed maximum reduction of 54.2% in oxidation at 100 mg/kg and 150 mg/kg. Perhaps this is the first report on the synergistic effect of a flavonoid and its lipophilized ester for improving the oxidative stability of n-3 PUFA rich oil.
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Affiliation(s)
| | - Selva Sudha Arunachalam
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasnagar, Mangalore, Karnataka 575025 India
| | - Haritha Hari
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasnagar, Mangalore, Karnataka 575025 India
| | - Apurva Shinkar
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasnagar, Mangalore, Karnataka 575025 India
| | - Prasanna D. Belur
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasnagar, Mangalore, Karnataka 575025 India
| | - Regupathi Iyyaswami
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasnagar, Mangalore, Karnataka 575025 India
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13
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Shen MH, Singh RK. Effective UV wavelength range for increasing aflatoxins reduction and decreasing oil deterioration in contaminated peanuts. Food Res Int 2022; 154:111016. [DOI: 10.1016/j.foodres.2022.111016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 02/11/2022] [Accepted: 02/12/2022] [Indexed: 12/25/2022]
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Song J, Jiang L, Qi M, Suo W, Deng Y, Ma C, Li H, Zhang D. Microencapsulated procyanidins by extruding starch improved physicochemical properties, inhibited the protein and lipid oxidant of chicken sausages. J Food Sci 2022; 87:1184-1196. [PMID: 35122248 DOI: 10.1111/1750-3841.16057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 12/20/2021] [Accepted: 12/29/2021] [Indexed: 11/26/2022]
Abstract
Microencapsulated procyanidins by extruding starch (MPS) were used in meat and meat products as an antioxidant for their simple production process and high stability. This study investigated the controlled released properties of MPS and their effect on antioxidant capacity, physicochemical properties, and sensory qualities of chicken sausages during 4°C storage within 28 days. Antioxidant capacity, particle size analysis, and simulated digestion in vitro demonstrated that microencapsulation by extruding starch delayed the procyanidins release. The reduced crystal structure of MPS was determined by the morphology observation (SEM) and the decrease of the typical diffraction peak at 2θ of 20.9° (XRD). The MPS-added sausage had a higher (p < 0.05) ABTS and DPPH radical scavenging ratio (97.6% and 67.3%) and sulfhydryl contents (114.69 nmol/g protein) than other groups. Moreover, lower (p < 0.05) thiobarbituric acid reactive substances (TBARS) (0.67 mg MDA/kg sausage) and carbonyl values (3.24 nmol/mg protein) were detected in MPS-added sausages than others at the end of storage. The MPS addition increased redness (a* value) and decreased the lightness (L* value). The sensory analysis suggested that the sausage with the increased redness was favorable. These results denominated that MPS was an alternative antioxidant in chicken sausages. Practical Application: In this study, microencapsulated procyanidins were prepared by extrusion technology, and the effect on the quality of chicken sausages was investigated, which provides an alternative natural antioxidant for meat and meat products.
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Affiliation(s)
- Jialin Song
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Shandong, China
| | - Lijun Jiang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Shandong, China
| | - Mingming Qi
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Shandong, China
| | - Wenjing Suo
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Shandong, China
| | - Yuxin Deng
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Shandong, China
| | - Chengye Ma
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Shandong, China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Shandong, China
| | - Dongliang Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Shandong, China
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Zhang Y, Li S, Yang Y, Wang C, Zhang T. Formation and characterization of noncovalent ternary complexes based on whey protein concentrate, high methoxyl pectin, and phenolic acid. J Dairy Sci 2022; 105:2963-2977. [DOI: 10.3168/jds.2021-21088] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Accepted: 12/06/2021] [Indexed: 12/21/2022]
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16
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Zhou S, Wen Y, Duan Y, Li Q, Gao Y, Yu X. Functional Properties and Composition of New “Nut” Oil Obtained from
Xanthium sibiricum
Seeds. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202100135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Sheng Zhou
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province 22 Xinong Road Yangling Shaanxi 712100 P. R. China
| | - Yuxiu Wen
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province 22 Xinong Road Yangling Shaanxi 712100 P. R. China
| | - Yiting Duan
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province 22 Xinong Road Yangling Shaanxi 712100 P. R. China
| | - Qi Li
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province 22 Xinong Road Yangling Shaanxi 712100 P. R. China
| | - Yuan Gao
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province 22 Xinong Road Yangling Shaanxi 712100 P. R. China
| | - Xiuzhu Yu
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province 22 Xinong Road Yangling Shaanxi 712100 P. R. China
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Popova SA, Pavlova EV, Shevchenko OG, Chukicheva IY, Kutchin AV. Isobornylchalcones as Scaffold for the Synthesis of Diarylpyrazolines with Antioxidant Activity. Molecules 2021; 26:3579. [PMID: 34208180 PMCID: PMC8230786 DOI: 10.3390/molecules26123579] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 06/07/2021] [Accepted: 06/08/2021] [Indexed: 01/18/2023] Open
Abstract
The pyrazoline ring is defined as a "privileged structure" in medicinal chemistry. A variety of pharmacological properties of pyrazolines is associated with the nature and position of various substituents, which is especially evident in diarylpyrazolines. Compounds with a chalcone fragment show a wide range of biological properties as well as high reactivity which is primarily due to the presence of an α, β-unsaturated carbonyl system. At the same time, bicyclic monoterpenoids deserve special attention as a source of a key structural block or as one of the pharmacophore components of biologically active molecules. A series of new diarylpyrazoline derivatives based on isobornylchalcones with different substitutes (MeO, Hal, NO2, N(Me)2) was synthesized. Antioxidant properties of the obtained compounds were comparatively evaluated using in vitro model Fe2+/ascorbate-initiated lipid peroxidation in the substrate containing brain lipids of laboratory mice. It was demonstrated that the combination of the electron-donating group in the para-position of ring B and OH-group in the ring A in the structure of chalcone fragment provides significant antioxidant activity of synthesized diarylpyrazoline derivatives.
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Affiliation(s)
- Svetlana A. Popova
- Institute of Chemistry, Komi Science Centre, Ural Branch, Russian Academy of Sciences, 48 Pervomayskaya, 167000 Syktyvkar, Russia; (E.V.P.); (I.Y.C.); (A.V.K.)
| | - Evgenia V. Pavlova
- Institute of Chemistry, Komi Science Centre, Ural Branch, Russian Academy of Sciences, 48 Pervomayskaya, 167000 Syktyvkar, Russia; (E.V.P.); (I.Y.C.); (A.V.K.)
| | - Oksana G. Shevchenko
- Institute of Biology, Komi Science Centre, Ural Branch, Russian Academy of Sciences, 28 Kommunisticheskaya, 167982 Syktyvkar, Russia;
| | - Irina Yu. Chukicheva
- Institute of Chemistry, Komi Science Centre, Ural Branch, Russian Academy of Sciences, 48 Pervomayskaya, 167000 Syktyvkar, Russia; (E.V.P.); (I.Y.C.); (A.V.K.)
| | - Aleksandr V. Kutchin
- Institute of Chemistry, Komi Science Centre, Ural Branch, Russian Academy of Sciences, 48 Pervomayskaya, 167000 Syktyvkar, Russia; (E.V.P.); (I.Y.C.); (A.V.K.)
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