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Deaconu M, Prelipcean AM, Brezoiu AM, Mitran RA, Seciu-Grama AM, Matei C, Berger D. Design of Scaffolds Based on Zinc-Modified Marine Collagen and Bilberry Leaves Extract-Loaded Silica Nanoparticles as Wound Dressings. Int J Nanomedicine 2024; 19:7673-7689. [PMID: 39099793 PMCID: PMC11296363 DOI: 10.2147/ijn.s466905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2024] [Accepted: 07/09/2024] [Indexed: 08/06/2024] Open
Abstract
Purpose In this study, wound dressings were designed using zinc-modified marine collagen porous scaffold as host for wild bilberry (WB) leaves extract immobilized in functionalized mesoporous silica nanoparticles (MSN). These new composites were developed as an alternative to conventional wound dressings. In addition to the antibacterial activity of classic antibiotics, a polyphenolic extract could act as an antioxidant and/or an anti-inflammatory agent as well. Methods Wild bilberry leaves extract was prepared by ultrasound-assisted extraction in ethanol and its properties were evaluated by UV-Vis spectroscopy (radical scavenging activity, total amount of polyphenols, flavonoids, anthocyanins, and condensed tannins). The extract components were identified by HPLC, and the antidiabetic properties of the extract were evaluated via α-glucosidase inhibitory activity. Spherical MSN were modified with propionic acid or proline moieties by post-synthesis method and used as carriers for the WB leaves extract. The textural and structural features of functionalized MSN were assessed by nitrogen adsorption/desorption isotherms, small-angle XRD, SEM, TEM, and FTIR spectroscopy. The composite porous scaffolds were prepared by freeze drying of the zinc-modified collagen suspension containing WB extract loaded silica nanoparticles. Results The properties of the new composites demonstrated enhanced properties in terms of thermal stability of the zinc-collagen scaffold, without altering the protein conformation, and stimulation of NCTC fibroblasts mobility. The results of the scratch assay showed contributions of both zinc ions from collagen and the polyphenolic extract incorporated in functionalized silica in the wound healing process. The extract encapsulated in functionalized MSN proved enhanced biological activities compared to the extract alone: better inhibition of P. aeruginosa and S. aureus strains, higher biocompatibility on HaCaT keratinocytes, and anti-inflammatory potential demonstrated by reduced IL-1β and TNF-α levels. Conclusion The experimental data shows that the novel composites can be used for the development of effective wound dressings.
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Affiliation(s)
- Mihaela Deaconu
- CAMPUS Research Institute, National University of Science and Technology Politehnica Bucharest, Bucharest, 060042, Romania
- Faculty of Chemical Engineering and Biotechnologies, National University of Science and Technology Politehnica Bucharest, Bucharest, 011061, Romania
| | | | - Ana-Maria Brezoiu
- Faculty of Chemical Engineering and Biotechnologies, National University of Science and Technology Politehnica Bucharest, Bucharest, 011061, Romania
| | - Raul-Augustin Mitran
- ‘Ilie Murgulescu’ Institute of Physical Chemistry, Romanian Academy, Bucharest, 060021, Romania
| | - Ana-Maria Seciu-Grama
- Faculty of Chemical Engineering and Biotechnologies, National University of Science and Technology Politehnica Bucharest, Bucharest, 011061, Romania
| | - Cristian Matei
- Faculty of Chemical Engineering and Biotechnologies, National University of Science and Technology Politehnica Bucharest, Bucharest, 011061, Romania
| | - Daniela Berger
- Faculty of Chemical Engineering and Biotechnologies, National University of Science and Technology Politehnica Bucharest, Bucharest, 011061, Romania
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2
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Yıldız G, İlgün S, Şeker Karatoprak G, Köse YB, Göger F, Temel HE, Demirci B. Chemical profile, in vitro pharmacological activity and Satureja cuneifolia Ten. evaluation of essential oil based on distillation time. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024; 34:1944-1960. [PMID: 36938717 DOI: 10.1080/09603123.2023.2190960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Accepted: 03/10/2023] [Indexed: 06/18/2023]
Abstract
The medicinal plant Satureja cuneifolia Ten. was widely utilized as spice, tea and traditional medicine. The objective of the current study was to examine the chemical composition and in vitro biological activities (LOX, MMP-1, and MMP-12 enzyme inhibition activity and cytotoxicity on A549 cell line) of Satureja cuneifolia extracts and essential oils. The essential oils of the flowering aerial parts were hydro-distilled at four different distillation times (5, 30, 60, and 180 min) using the Clevenger apparatus. The total essential oil and four fragments were compared in terms of the major component, yield, and distillation time. Volatile compounds of the infusion were extracted by using HS-SPME. Ethanolic extract had the strongest inhibition activity on the LOX enzyme (84.50%), while the essential oils exhibited more cytotoxic activity on the A549 cell line than the extracts. The oils and the infusion were analyzed using GC-MS and the primary chemicals identified by LC-MS/MS.
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Affiliation(s)
- Gülsüm Yıldız
- Faculty of Pharmacy, Department of Pharmacognosy, Van Yuzuncu Yil University, Van, Turkiye
| | - Selen İlgün
- Faculty of Pharmacy, Department of Pharmaceutical Botany, Erciyes University, Kayseri, Turkiye
| | | | - Yavuz Bülent Köse
- Faculty of Pharmacy, Department of Pharmaceutical Botany, Anadolu University, Eskişehir, Turkiye
| | - Fatih Göger
- Faculty of Pharmacy, Department of Pharmaceutical Botany, Afyonkarahisar Health Sciences University, Afyonkarahisar, Turkiye
| | - Halide Edip Temel
- Faculty of Pharmacy, Department of Biochemistry, Eskişehir, Anadolu University, Eskişehir, Turkiye
| | - Betül Demirci
- Faculty of Pharmacy, Department of Pharmacognosy, Anadolu University, Eskişehir, Turkiye
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3
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Saleh M, Salam MA, Capanoglu E. Encapsulation of Black Rice Bran Extract in a Stable Nanoemulsion: Effects of Thermal Treatment, Storage Conditions, and In Vitro Digestion. ACS OMEGA 2024; 9:12585-12595. [PMID: 38524420 PMCID: PMC10955592 DOI: 10.1021/acsomega.3c07060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 12/25/2023] [Accepted: 01/23/2024] [Indexed: 03/26/2024]
Abstract
This study aimed to improve the dispersibility of phenolic compounds from black rice bran through the encapsulation process within nanoemulsion. The study focused on assessing the stability of the nanoemulsions, which were prepared using a combination of surfactants with distinct hydrophilic-lipophilic balance (HLB) values and sunflower oil under different thermal treatments and storage conditions. The study revealed a significant correlation between the mixed surfactant HLB value and the nanoemulsions properties, including average particle size, polydispersity index (PDI), and ζ-potential. Specifically, an increase in the HLB value was associated with a decrease in the initial average particle size. The encapsulated polyphenols exhibited remarkable stability over a storage period of up to 30 days at different temperatures with no significant changes observed in particle size or PDI. The study also investigated the impact of different ionic strengths (0.2, 0.5, and 1.00 mol L-1 NaCl) on the physical stability and antioxidant black rice bran extract nanoemulsion, and the results revealed that adding NaCl influenced the particle size and surface charge of the nanoemulsions. Total phenolic content and DPPH results demonstrated a significant impact of salt concentration on antioxidant properties, with varying trends observed among the HLB formulations. Furthermore, the behavior of the encapsulated extracts during digestion was examined, and their antioxidant activity was evaluated.
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Affiliation(s)
- Mohamed
N. Saleh
- Agricultural
Research Center, Food Technology Research
Institute, 3725004 Giza, Egypt
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Türkiye
| | | | - Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Türkiye
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4
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Gul MR, Ince AE, Ozel B, Uslu AK, Çetin M, Mentes D, Sumnu SG, Oztop MH. Effect of microwave-vacuum drying on the physicochemical properties of a functional tomato snack bar. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:83-92. [PMID: 37566724 DOI: 10.1002/jsfa.12894] [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: 04/09/2023] [Revised: 07/24/2023] [Accepted: 08/11/2023] [Indexed: 08/13/2023]
Abstract
BACKGROUND Tomato is an indispensable ingredient of the Mediterranean diet. Reformulation of traditional Mediterranean products to increase the adherence of consumers is becoming popular. In this study, a tomato snack bar enriched with olive powder and pea protein was developed by using microwave-vacuum drying. Formulations also included tomato powder (TP) and low-methoxylated pectin (LMP) as a structuring agent. RESULTS The moisture content of microwave-vacuum-dried samples varied in the range 13.6-19.8% and water activity (aw ) values were ~0.6. LMP and TP concentrations affected the color of microwave-vacuum-dried samples. However, the color mainly changed in conventionally dried samples due to browning. In microwave-vacuum-dried samples, lycopene content decreased with increasing LMP, but increased with increasing TP. Textural properties of microwave-vacuum-dried snack bars increased with increasing LMP and TP. CONCLUSION Both texture and Fourier transform infrared spectroscopy results indicated that there was a network formation due to the contribution of protein and pectin; however, the type of interaction was highly dependent on the drying mechanism. Nuclear magnetic resonance relaxometry data showed that microwave-vacuum-dried samples had a more uniform water distribution. Besides its time and energy efficiency, microwave-vacuum drying improved the color and textural properties of tomato snack bars compared to conventionally dried ones. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Muhammed Rasim Gul
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Alev Emine Ince
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
- Food Processing Department, Kahramankazan Vocational School, Baskent University, Ankara, Turkey
| | - Baris Ozel
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
- Department of Food Engineering, Ahi Evran University, Kirsehir, Turkey
| | - Aymelek Kubra Uslu
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Melis Çetin
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Duygu Mentes
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Servet Gulum Sumnu
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Mecit Halil Oztop
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
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Arampatzis AS, Pampori A, Droutsa E, Laskari M, Karakostas P, Tsalikis L, Barmpalexis P, Dordas C, Assimopoulou AN. Occurrence of Luteolin in the Greek Flora, Isolation of Luteolin and Its Action for the Treatment of Periodontal Diseases. Molecules 2023; 28:7720. [PMID: 38067450 PMCID: PMC10707704 DOI: 10.3390/molecules28237720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 11/17/2023] [Accepted: 11/19/2023] [Indexed: 12/18/2023] Open
Abstract
Higher plants possess the ability to synthesize a great number of compounds with many different functions, known as secondary metabolites. Polyphenols, a class of flavonoids, are secondary metabolites that play a crucial role in plant adaptation to both biotic and abiotic environments, including UV radiation, high light intensity, low/high temperatures, and attacks from pathogens, among others. One of the compounds that has received great attention over the last few years is luteolin. The objective of the current paper is to review the extraction and detection methods of luteolin in plants of the Greek flora, as well as their luteolin content. Furthermore, plant species, crop management and environmental factors can affect luteolin content and/or its derivatives. Luteolin exhibits various biological activities, such as cytotoxic, anti-inflammatory, antioxidant and antibacterial ones. As a result, luteolin has been employed as a bioactive molecule in numerous applications within the food industry and the biomedical field. Among the different available options for managing periodontitis, dental care products containing herbal compounds have been in the spotlight owing to the beneficial pharmacological properties of the bioactive ingredients. In this context, luteolin's anti-inflammatory activity has been harnessed to combat periodontal disease and promote the restoration of damaged bone tissue.
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Affiliation(s)
- Athanasios S. Arampatzis
- School of Chemical Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (A.S.A.); (A.P.); (E.D.)
- Natural Products Research Center of Excellence (NatPro-AUTH), Center for Interdisciplinary Research and Innovation, Aristotle University of Thessaloniki, 57001 Thessaloniki, Greece;
| | - Aspasia Pampori
- School of Chemical Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (A.S.A.); (A.P.); (E.D.)
- Natural Products Research Center of Excellence (NatPro-AUTH), Center for Interdisciplinary Research and Innovation, Aristotle University of Thessaloniki, 57001 Thessaloniki, Greece;
| | - Eleftheria Droutsa
- School of Chemical Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (A.S.A.); (A.P.); (E.D.)
- Natural Products Research Center of Excellence (NatPro-AUTH), Center for Interdisciplinary Research and Innovation, Aristotle University of Thessaloniki, 57001 Thessaloniki, Greece;
| | - Maria Laskari
- School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (M.L.); (C.D.)
| | - Panagiotis Karakostas
- School of Dentistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (P.K.); (L.T.)
| | - Lazaros Tsalikis
- School of Dentistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (P.K.); (L.T.)
| | - Panagiotis Barmpalexis
- Natural Products Research Center of Excellence (NatPro-AUTH), Center for Interdisciplinary Research and Innovation, Aristotle University of Thessaloniki, 57001 Thessaloniki, Greece;
- Laboratory of Pharmaceutical Technology, Division of Pharmaceutical Technology, School of Pharmacy, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Christos Dordas
- School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (M.L.); (C.D.)
| | - Andreana N. Assimopoulou
- School of Chemical Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (A.S.A.); (A.P.); (E.D.)
- Natural Products Research Center of Excellence (NatPro-AUTH), Center for Interdisciplinary Research and Innovation, Aristotle University of Thessaloniki, 57001 Thessaloniki, Greece;
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Review on the Antioxidant Activity of Phenolics in o/w Emulsions along with the Impact of a Few Important Factors on Their Interfacial Behaviour. COLLOIDS AND INTERFACES 2022. [DOI: 10.3390/colloids6040079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
This review paper focuses on the antioxidant properties of phenolic compounds in oil in water (o/w) emulsion systems. The authors first provide an overview of the most recent studies on the activity of common, naturally occurring phenolic compounds against the oxidative deterioration of o/w emulsions. A screening of the latest literature was subsequently performed with the aim to elucidate how specific parameters (polarity, pH, emulsifiers, and synergistic action) affect the phenolic interfacial distribution, which in turn determines their antioxidant potential in food emulsion systems. An understanding of the interfacial activity of phenolic antioxidants could be of interest to food scientists working on the development of novel food products enriched with functional ingredients. It would also provide further insight to health scientists exploring the potentially beneficial properties of phenolic antioxidants against the oxidative damage of amphiphilic biological membranes (which link to serious pathologic conditions).
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7
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Aboelhadid SM, Abdel-Baki AAS, Hassan KM, Arafa WM, Abdel-Tawab H, Al-Quraishy S, Hassan AO, Moawad UK, Ahmed O, Kamel AA. Role of antioxidant activity of essential oils in their acaricidal activities against Rhipicephalus annulatus. EXPERIMENTAL & APPLIED ACAROLOGY 2022; 88:209-224. [PMID: 36348156 DOI: 10.1007/s10493-022-00742-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Accepted: 09/15/2022] [Indexed: 06/16/2023]
Abstract
Essential oils of Origanum majorana and Satureja thymbra as well as carvacrol are natural products that are known to have potent antioxidant activities. The current study was designed to investigate the role of the antioxidant properties of these natural products in their acaricidal activities against Rhipicephalus annulatus larvae. The synergistic and/or antagonistic effects of the addition of vitamins E and C and hydrogen peroxide (H2O2) to these natural products were also evaluated. Larval packet tests were used to evaluate the acaricidal activities against the larvae of R. annulatus. The antioxidant effectiveness of these products was determined by a DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging assay. The addition of vitamin E at 100 mg/mL to O. majorana and S. thymbra decreased the concentrations required to achieve the death of half of the larvae (LC50) to 0.44 and 0.47%, respectively. The combination of O. majorana and S. thymbra attained the LC50 at 1.54% which was decreased to 0.69% after addition of vitamin E. Also, the addition of vitamin E to carvacrol reduced the LC50 to 0.27%. The total antioxidant activity of these natural products increased significantly in presence of vitamin E. The addition of H2O2 inhibited the acaricidal activity of all tested materials, especially at low concentrations. All treatments induced an increase in lipid peroxidation, whereas carvacrol-treated larvae revealed the lowest values for the superoxide dismutase. Glutathione peroxidase and catalase activity decreased in larvae treated with S. thymbra combined with vitamin E. In conclusion, the addition of vitamins E and C increased the acaricidal activities of the tested compounds, whereas the addition of H2O2 decreased these activities. The antioxidant activities of essential oils and their active components may play an important role in mediating their acaricidal activities.
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Affiliation(s)
- Shawky M Aboelhadid
- Parasitology Department, Faculty of Veterinary Medicine, Beni-Suef University, 62511, Beni-Suef, Egypt.
| | | | - Khaled M Hassan
- Department of Parasitology, Beni-Suef Laboratory, Animal Health Research Institute (AHRI), Agriculture Research center (ARC), Beni-Suef, Egypt
| | - Waleed M Arafa
- Parasitology Department, Faculty of Veterinary Medicine, Beni-Suef University, 62511, Beni-Suef, Egypt
| | - Heba Abdel-Tawab
- Zoology Department, Faculty of Science, Beni-Suef University, Beni-Suef, Egypt
| | - Saleh Al-Quraishy
- Zoology Department, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Ahmed O Hassan
- Department of Medicine, Washington University School of Medicine, 63110, St. Louis, MO, USA
| | - Usama K Moawad
- Department of Histology and Cytology, Faculty of Veterinary Medicine, Beni-Suef University, 62511, Beni-Suef, Egypt
| | - Osama Ahmed
- Zoology Department, Faculty of Science, Beni-Suef University, Beni-Suef, Egypt
| | - Asmaa A Kamel
- Parasitology Department, Faculty of Veterinary Medicine, Beni-Suef University, 62511, Beni-Suef, Egypt
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Virginia de Almeida Pontes P, Czaikoski A, Aparecida Almeida N, Fraga S, de Oliveira Rocha L, Lopes Cunha R, José Maximo G, Augusto Caldas Batista E. Extraction optimization, biological activities, and application in O/W emulsion of deep eutectic solvents-based phenolic extracts from olive pomace. Food Res Int 2022; 161:111753. [DOI: 10.1016/j.foodres.2022.111753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 07/12/2022] [Accepted: 07/26/2022] [Indexed: 11/04/2022]
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9
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Lee H, Lim T, Kim J, Kim RH, Hwang KT. Phenolics in buckwheat hull extracts and their antioxidant activities on bulk oil and emulsions. J Food Sci 2022; 87:2831-2846. [PMID: 35661363 DOI: 10.1111/1750-3841.16175] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 04/11/2022] [Accepted: 04/13/2022] [Indexed: 11/29/2022]
Abstract
Buckwheat hulls are discarded as waste, although they have more phenolic compounds than buckwheat groats. The antioxidant activities of buckwheat hull extracts prepared with water, 50% ethanol, and 100% ethanol were investigated in bulk oil, oil-in-water (O/W), and water-in-oil (W/O) emulsions. The relationship between the phenolic compositions of the extracts and their antioxidant activities in the three different lipid systems was also evaluated. Fifty percent ethanol extract had the highest total phenolic content (327 mg gallic acid equivalent [GAE]/g extract) followed by water and 100% ethanol extracts (211 and 163 mg GAE/g extract, respectively). The total oxidation rate (k) was not significantly different among the bulk oils added with the buckwheat hull extracts. However, in the O/W emulsion, the k was more reduced by the 50% and 100% ethanol extracts than by the water extract at the concentration of 100 µg GAE/g (2.9, 2.8, and 3.7 Totox/day, respectively). The k of the W/O emulsion was more reduced by the 100% ethanol extract than by the water and 50% ethanol extract at the concentration of 100 µg GAE/g (3.8, 4.7, and 4.5 Totox/day, respectively). Multivariate statistical analysis revealed that the contents of phenolic acids and their derivatives were the highest in the water extract among the extracts, while the contents of flavonoid glycosides and methylated polyphenols were the highest in the 50% and 100% ethanol extracts, respectively. The results suggest that flavonoid glycosides and methylated polyphenols could be potential candidates for retarding the oxidation of the emulsion system. PRACTICAL APPLICATION: Buckwheat hull extracts could retard lipid oxidation. Flavonoid glycosides and methylated polyphenols in buckwheat hull extracts may have an antioxidative effect on lipids. Thus, buckwheat hulls could be used as an antioxidant in lipid systems, as flavonoid glycosides and methylated polyphenols are properly extracted from buckwheat hulls.
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Affiliation(s)
- Haeseong Lee
- Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, Republic of Korea
| | - Taehwan Lim
- Department of Biomedical Engineering, Tufts University, Medford, Massachusetts, USA
| | - Jaecheol Kim
- Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, Republic of Korea.,BK21 FOUR Education and Research Team for Sustainable Food & Nutrition, Seoul National University, Seoul, Republic of Korea
| | - Ryun Hee Kim
- Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, Republic of Korea.,BK21 FOUR Education and Research Team for Sustainable Food & Nutrition, Seoul National University, Seoul, Republic of Korea
| | - Keum Taek Hwang
- Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, Republic of Korea.,BK21 FOUR Education and Research Team for Sustainable Food & Nutrition, Seoul National University, Seoul, Republic of Korea
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Cheng C, Yu X, Geng F, Wang L, Yang J, Huang F, Deng Q. Review on the Regulation of Plant Polyphenols on the Stability of Polyunsaturated-Fatty-Acid-Enriched Emulsions: Partitioning Kinetic and Interfacial Engineering. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3569-3584. [PMID: 35306817 DOI: 10.1021/acs.jafc.1c05335] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The plant polyphenols are normally presented as natural functional antioxidants, which also possess the potential ability to improve the physicochemical stability of polyunsaturated fatty acid (PUFA)-enriched emulsions by interface engineering. This review discussed the potential effects of polyphenols on the stability of PUFA-enriched emulsions from the perspective of the molecular thermodynamic antioxidative analysis, the kinetic of interfacial partitioning, and the covalent and non-covalent interactions with emulsifiers. Recently, research studies have proven that the interfacial structure of emulsions can be concurrently optimized via promoting interfacial partitioning of polyphenols and further increasing interfacial thickness and strength. Moreover, the applied limitations of polyphenols in PUFA-enriched emulsions were summarized, and then some valuable and constructive viewpoints were put forward in this review to provide guidance for the use of polyphenols in constructing PUFA-enriched emulsions.
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Affiliation(s)
- Chen Cheng
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Xiao Yu
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, People's Republic of China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, 2025 Chengluo Avenue, Chengdu, Sichuan 610106, People's Republic of China
| | - Lei Wang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Jing Yang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, People's Republic of China
| | - Fenghong Huang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Qianchun Deng
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
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11
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ÖZ U. The effect of salinity stress on germination parameters in Satureja thymbra L. (Lamiaceae). INTERNATIONAL JOURNAL OF SECONDARY METABOLITE 2022. [DOI: 10.21448/ijsm.1025295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
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12
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Lin C, Li Y, Tang W, Zhou S, Rao X. Facile Construction of Bio-Based Supramolecular Hydrogels from Dehydroabietic Acid with a Tricyclic Hydrophenanthrene Skeleton and Stabilized Gel Emulsions. Molecules 2021; 26:molecules26216526. [PMID: 34770933 PMCID: PMC8586928 DOI: 10.3390/molecules26216526] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 10/23/2021] [Accepted: 10/24/2021] [Indexed: 01/16/2023] Open
Abstract
Supramolecular hydrogels have attracted great attention due to their special properties. In this research, bio-based supramolecular hydrogels were conveniently constructed by heating and ultrasounding two components of dehydroabietic acid with a rigid tricyclic hydrophenanthrene skeleton and morpholine. The microstructures and properties of hydrogels were investigated by DSC, rheology, SAXS, CD spectroscopy, and cryo-TEM, respectively. The critical gel concentration (CGC) of the hydrogel was 0.3 mol·L−1 and the gel temperature was 115 °C. In addition, the hydrogel showed good stability and mechanical properties according to rheology results. Cryo-TEM images reveal that the microstructure of hydrogel is fibrous meshes; its corresponding mechanism has been studied using FT-IR spectra. Additionally, oil-in-water gel emulsions were prepared by the hydrogel at a concentration above its CGC, and the oil mass fraction of the oil-in-water gel emulsions could be freely adjusted between 5% and 70%. This work provides a convenient way to prepare bio-based supramolecular hydrogels and provides a new method for the application of rosin.
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Farooq S, Abdullah, Zhang H, Weiss J. A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil-water interface of food emulsions. Compr Rev Food Sci Food Saf 2021; 20:4250-4277. [PMID: 34190411 DOI: 10.1111/1541-4337.12792] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 05/07/2021] [Accepted: 05/23/2021] [Indexed: 11/27/2022]
Abstract
There has been a growing interest in developing effective strategies to inhibit lipid oxidation in emulsified food products by utilization of natural phenolic antioxidants owing to their growing popularity over the past decades. However, due to the complexity of emulsified systems, the inhibition mechanism of phenolic antioxidants against lipid oxidation is rather complicated and not yet fully understood. In order to highlight the importance of polarity of phenolic antioxidants in emulsified systems according to the polar paradox, this review covers the recent progress on chemical, enzymatic, and chemoenzymatic lipophilization techniques used to modify the polarity of antioxidants. The partitioning behavior of phenolic antioxidants at the oil-water interface, which can be influenced by the presence of synthetic surfactants and/or antioxidant emulsifiers (e.g., polysaccharides, proteins, and phospholipids), is discussed. In addition, the emerging phenolic antioxidants among phenolic acids, flavonoids, tocopherols, and stilbenes applied in food emulsions are elaborated. As well, the interactions of polar-nonpolar antioxidants are stressed as a promising strategy to induce synergistic interactions at oil-water interface for improved oxidative stability of emulsions.
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Affiliation(s)
- Shahzad Farooq
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
| | - Abdullah
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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Oreopoulou A, Choulitoudi E, Tsimogiannis D, Oreopoulou V. Six Common Herbs with Distinctive Bioactive, Antioxidant Components. A Review of Their Separation Techniques. Molecules 2021; 26:molecules26102920. [PMID: 34069026 PMCID: PMC8157015 DOI: 10.3390/molecules26102920] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 05/10/2021] [Accepted: 05/10/2021] [Indexed: 12/15/2022] Open
Abstract
Rosemary, oregano, pink savory, lemon balm, St. John’s wort, and saffron are common herbs wildly grown and easily cultivated in many countries. All of them are rich in antioxidant compounds that exhibit several biological and health activities. They are commercialized as spices, traditional medicines, or raw materials for the production of essential oils. The whole herbs or the residues of their current use are potential sources for the recovery of natural antioxidant extracts. Finding effective and feasible extraction and purification methods is a major challenge for the industrial production of natural antioxidant extracts. In this respect, the present paper is an extensive literature review of the solvents and extraction methods that have been tested on these herbs. Green solvents and novel extraction methods that can be easily scaled up for industrial application are critically discussed.
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Affiliation(s)
- Antigoni Oreopoulou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou, 15780 Athens, Greece; (A.O.); (E.C.); (D.T.)
- Vioryl, Agricultural and Chemical Industry, Research S.A., 28th km National Road Athens-Lamia, 19014 Attiki, Greece
| | - Evanthia Choulitoudi
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou, 15780 Athens, Greece; (A.O.); (E.C.); (D.T.)
| | - Dimitrios Tsimogiannis
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou, 15780 Athens, Greece; (A.O.); (E.C.); (D.T.)
- NFA (Natural Food Additives), Laboratory of Natural Extracts Development, 6 Dios st, 17778 Athens, Greece
| | - Vassiliki Oreopoulou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou, 15780 Athens, Greece; (A.O.); (E.C.); (D.T.)
- Correspondence: ; Tel.: +30-2107723166
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