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Li W, Liang C, Bao F, Zhang T, Cheng Y, Zhang W, Lu Y. Chemometric analysis illuminates the relationship among browning, polyphenol degradation, Maillard reaction and flavor variation of 5 jujube fruits during air-impingement jet drying. Food Chem X 2024; 22:101425. [PMID: 38736979 PMCID: PMC11087981 DOI: 10.1016/j.fochx.2024.101425] [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: 03/18/2024] [Revised: 04/24/2024] [Accepted: 04/26/2024] [Indexed: 05/14/2024] Open
Abstract
This study was designed to reveal the relationship among browning, polyphenol degradation, Maillard reaction (MR) and flavor variation in jujube fruit (JF) during air-impingement jet drying (AIJD). Five kinds of JFs were dried by AIJD at 60 °C and vacuum freeze drying. Colorimeter and chemometric analysis found that AIJD induced color changes of JF pulp and peel. AIJD also reduced the total polyphenols content and total flavonoids levels in JF. The Fe3+ reducing capacity and 2,2'-Azinobis-(3-ethylbenzothiazoline-6-sulphonate) cationic radical scavenging capacity of JF were reduced by 31.6% and 8.2%, respectively. Seven polyphenols were identified in JF, and epicatechin was found related to change of JF pulp color by sparse partial least square (sPLS). sPLS revealed that 3-deoxy glucosone, N-ε-carboxymethyl-l-lysine and 5-hydroxymethylfurfural associated with JF color. sPLS found that MR generated 3-methyl-butanoic acid and cyclobutanone during AIJD of JF. Chemometrics is an effective tool to disclose mechanism of color changes in food.
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Affiliation(s)
- Wenfeng Li
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, China
| | - Chan Liang
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, China
| | - Fangtian Bao
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, China
| | - Tingting Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
| | - Yanru Cheng
- Jia Country Jujube Industry Development Center, Shaanxi 719200, China
| | - Wanjie Zhang
- Faculty of Science, The University of Hong Kong, Hong Kong 999077, China
| | - Yalong Lu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
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2
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Bai Y, Zhang H, Jia S, Sun D, Zhang J, Zhao X, Fang X, Wang X, Xu C, Cao R. Optimized sand tube irrigation combined with nitrogen application improves jujube yield as well as water and nitrogen use efficiencies in an arid desert region of Northwest China. FRONTIERS IN PLANT SCIENCE 2024; 15:1351392. [PMID: 38855472 PMCID: PMC11160440 DOI: 10.3389/fpls.2024.1351392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Accepted: 05/03/2024] [Indexed: 06/11/2024]
Abstract
Efficient water-saving irrigation techniques and appropriate nitrogen (N) application are keys to solving the problems of water scarcity and irrational fertilization in jujube cultivation. In this study, first, the effects of sand tube irrigation (STI) on surface and subsurface wetted characteristics were investigated using in-situ infiltration tests in a jujube garden. Compared with surface drip irrigation (SD), STI reduced surface wetted area by 57.4% and wetted perimeter of the surface wetted circle by 37.1% and increased subsurface maximum infiltration distance of wetting front by 64.9%. At the optimal sand tube depth of 20 cm, surface wetted area of the surface wetted circle decreased by 65.4% and maximum infiltration distance of the wetting front increased by 70.9%, compared with SD. Two-year field experiments then investigated the effects of STI and SD on soil water storage, jujube leaf chlorophyll, net photosynthetic rate, actual water consumption, fruit yield, and water (WUE) and N (NUE) use efficiencies at four levels of N (pure nitrogen: N1, 0; N2, 286 kg ha-1; N3, 381 kg ha-1; N4, 476 kg ha-1) at the same irrigation amount (45 mm irrigation-1, total of 8). Compared with SD, STI increased soil water storage 18.0% (2021) and 15.6% (2022) during the entire growth period and also chlorophyll content, nitrogen balance index, and net photosynthetic rate, with both increasing and then decreasing with increasing N. Compared with SD, STI increased yields by 39.1% and 36.5% and WUE by 44.3% and 39.7% in 2021 and 2022, respectively. Nitrogen use efficiency was 2.5 (2021) and 1.6 (2022) times higher with STI than with SD. STI combined with N3 had the highest yield, WUE, NUE, and net income and is thus recommended as the optimal water-N combination. In conclusion, STI combined with appropriate N application can be an effective water-saving irrigation technology alternative to SD in jujube cultivation in arid areas.
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Affiliation(s)
- Youshuai Bai
- College of Agronomy and Agricultural Engineering, Liaocheng University, Liaocheng, China
- College of Water Conservancy and Hydropower Engineering, Gansu Agricultural University, Lanzhou, China
| | - Hengjia Zhang
- College of Agronomy and Agricultural Engineering, Liaocheng University, Liaocheng, China
| | - Shenghai Jia
- College of Water Conservancy and Hydropower Engineering, Gansu Agricultural University, Lanzhou, China
| | - Dongyuan Sun
- College of Water Conservancy and Hydropower Engineering, Gansu Agricultural University, Lanzhou, China
| | - Jinxia Zhang
- College of Water Conservancy and Hydropower Engineering, Gansu Agricultural University, Lanzhou, China
| | - Xia Zhao
- College of Water Conservancy and Hydropower Engineering, Gansu Agricultural University, Lanzhou, China
| | - Xiangyi Fang
- Qinfeng Forestry Experimental Station of Minqin County, Wuwei, China
| | - Xiaofeng Wang
- College of Water Conservancy and Hydropower Engineering, Gansu Agricultural University, Lanzhou, China
| | - Chunjuan Xu
- College of Water Conservancy and Hydropower Engineering, Gansu Agricultural University, Lanzhou, China
| | - Rui Cao
- College of Water Conservancy and Hydropower Engineering, Gansu Agricultural University, Lanzhou, China
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3
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Boateng ID, Clark K. Trends in extracting Agro-byproducts' phenolics using non-thermal technologies and their combinative effect: Mechanisms, potentials, drawbacks, and safety evaluation. Food Chem 2024; 437:137841. [PMID: 37918151 DOI: 10.1016/j.foodchem.2023.137841] [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: 04/03/2023] [Revised: 10/20/2023] [Accepted: 10/22/2023] [Indexed: 11/04/2023]
Abstract
The agro-food industries generate significant waste with adverse effects. However, these byproducts are rich in polyphenols with diverse bioactivities. Innovative non-thermal extraction (NTE) technologies (Naviglio extractor®, cold plasma (CP), high hydrostatic pressure (HHP), pulse-electric field (PEF), ultrasound-assisted extraction (UAE), etc.) and their combinative effect (integrated UAE + HPPE, integrated PEF + enzyme-assisted extraction, etc.) could improve polyphenolic extraction. Hence, this article comprehensively reviewed the mechanisms, applications, drawbacks, and safety assessment of emerging NTE technologies and their combinative effects in the last 5 years, emphasizing their efficacy in improving agro-byproduct polyphenols' extraction. According to the review, incorporating cutting-edge NTE might promote the extraction ofmore phenolic extractfrom agro-byproducts due to numerous benefits,such as increased extractability,preserved thermo-sensitive phenolics, and low energy consumption. The next five years should investigate combined novel NTE technologies as they increase extractability. Besides, more research must be done on extracting free and bound phenolics, phenolic acids, flavonoids, and lignans from agro by-products. Finally, the safety of the extraction technology on the polyphenolic extract needs a lot of studies (in vivo and in vitro), and their mechanisms need to be explored.
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Affiliation(s)
- Isaac Duah Boateng
- College of Agriculture, Food, and Natural Resources, University of Missouri, Columbia, MO 65211, United States of America; Certified Group, 199 W Rhapsody Dr, San Antonio, TX 78216, United States of America; Kumasi Cheshire Home, Off Edwenase Road, Kumasi, Ghana.
| | - Kerry Clark
- College of Agriculture, Food, and Natural Resources, University of Missouri, Columbia, MO 65211, United States of America.
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4
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R G, M PE, A RK, S S, Krishna KR. Natural colour extraction from horticultural crops, advancements, and applications-a review. Nat Prod Res 2023:1-19. [PMID: 37977854 DOI: 10.1080/14786419.2023.2280796] [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: 07/20/2023] [Accepted: 11/02/2023] [Indexed: 11/19/2023]
Abstract
The scope for natural colours is increasing because of the awareness of allergic, toxic, and hazardous reactions associated with synthetic dyes. Natural colours are extracted from sources that are naturally available, such as flora, fauna, and minerals. Nature sourced us multiple possibilities of colours with varied shades and hues that are subtle and harmonious when combined. Reasons like the instability of natural colours during industrial processing, seasonal availability of raw materials, fading of colour over time, cost of the benefit, and struggles in attaining sustainability have reduced commercialisation success as synthetic colours. Some plants that yield natural colours are also included in crop rotation practice. Natural dye extraction is a source of employment for the countrified subdivisions of poor developing countries. Indigenous technologies on natural colour extraction are available and have been practiced over the years; due to a lack of documentation and information on colour-yielding plants or products from horticultural crops, and their extraction methods, the use of natural colours is diminishing day by day. Even in recent years, emerging techniques have been adopted in research and development, and the information has not been brought together for the use of industries and allied sectors. Several modern approaches, such as Ultrasonication, microwave, enzymatic, supercritical, pressurised liquid extraction, etc., have proven to give better results in extracting natural colours. Thereby, having instantaneous information will help to go green, be eco-friendly, and effectively utilise all the resources without compromising industrial benefits. Reviewing the availability of natural colours from horticultural crops, classifications, recent trends in their extraction process, and applications in various fields will help achieve the above.
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Affiliation(s)
- Gokiladevi R
- Department of Horticulture, School of Life Sciences, Central University of Tamil Nadu, Thiruvarur, India
| | - P Ellampirai M
- Department of Horticulture, School of Life Sciences, Central University of Tamil Nadu, Thiruvarur, India
| | - Ramesh Kumar A
- Department of Horticulture, School of Life Sciences, Central University of Tamil Nadu, Thiruvarur, India
| | - Srivignesh S
- Department of Horticulture, School of Life Sciences, Central University of Tamil Nadu, Thiruvarur, India
| | - K Rama Krishna
- Department of Horticulture, School of Life Sciences, Central University of Tamil Nadu, Thiruvarur, India
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Ejaz A, Waliat S, Afzaal M, Saeed F, Ahmad A, Din A, Ateeq H, Asghar A, Shah YA, Rafi A, Khan MR. Biological activities, therapeutic potential, and pharmacological aspects of blackcurrants ( Ribes nigrum L): A comprehensive review. Food Sci Nutr 2023; 11:5799-5817. [PMID: 37823094 PMCID: PMC10563683 DOI: 10.1002/fsn3.3592] [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: 12/31/2022] [Revised: 07/16/2023] [Accepted: 07/19/2023] [Indexed: 10/13/2023] Open
Abstract
Blackcurrant possesses various health-endorsing attributes owing to its polyphenol profile. Recent studies have demonstrated its therapeutic potential against various health disorders. Various bioactives present in blackcurrants have different functional and pharmacological aspects including anti-inflammatory, antioxidant, and antimicrobial properties. The most dominant and important bioactive include anthocyanins, flavonols, phenolic acids, and polyunsaturated fatty acids. Food formats derived from blackcurrants comprise pomace, juice, powder, and extracts. All these food formats have industrial, prebiotic, and pharmacological benefits. In the current article, the nutritional composition, industrial applications, and therapeutic potential are discussed in the recent literature. Moreover, novel extraction techniques for the extraction of bioactive compounds present in blackcurrants and their safety concerns have been elaborated.
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Affiliation(s)
- Afaf Ejaz
- Food Safety and Biotechnology Lab, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Sadaf Waliat
- Food Safety and Biotechnology Lab, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Afzaal
- Food Safety and Biotechnology Lab, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Farhan Saeed
- Food Safety and Biotechnology Lab, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Aftab Ahmad
- Department of Food and NutritionGovernment College University FaisalabadFaisalabadPakistan
| | - Ahmad Din
- National Institute of Food Science & TechnologyUniversity of Agriculture FaisalabadFaisalabadPakistan
| | - Huda Ateeq
- Food Safety and Biotechnology Lab, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Asma Asghar
- Food Safety and Biotechnology Lab, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Yasir Abbas Shah
- Food Safety and Biotechnology Lab, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Ahmad Rafi
- National Institute of Food Science & TechnologyUniversity of Agriculture FaisalabadFaisalabadPakistan
| | - Mahbubur Rahman Khan
- Department of Food Processing and PreservationHajee Mohammad Danesh Science & Technology UniversityDinajpurBangladesh
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Vilas-Franquesa A, Casertano M, Tresserra-Rimbau A, Vallverdú-Queralt A, Torres-León C. Recent advances in bio-based extraction processes for the recovery of bound phenolics from agro-industrial by-products and their biological activity. Crit Rev Food Sci Nutr 2023:1-25. [PMID: 37366277 DOI: 10.1080/10408398.2023.2227261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/28/2023]
Abstract
Usually found bound to other complex molecules (e.g., lignin, hemicellulose), phenolic compounds (PC) are widely present in agro-industrial by-products, and their extraction is challenging. In recent times, research is starting to highlight the bioactive roles played by bound phenolics (BPC) in human health. This review aims at providing a critical update on recent advances in green techniques for the recovery of BPC, focusing on enzymatic-assisted (EAE) and fermentation-assisted extraction (FAE) as well as in the combination of technologies, showing variable yield and features. The present review also summarizes the most recent biological activities attributed to BPC extracts until now. The higher antioxidant activity of BPC-compared to FPC-coupled with their affordable by-product source make them medicinally potent and economically viable, promoting their integral upcycling and generating new revenue streams, business, and employment opportunities. In addition, EAE and FAE can have a biotransformative effect on the PC itself or its moiety, leading to improved extraction outcomes. Moreover, recent research on BPC extracts has reported promising anti-cancer and anti-diabetic activity. Yet further research is needed to elucidate their biological mechanisms and exploit the true potential of their applications in terms of new food products or ingredient development for human consumption.
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Affiliation(s)
- Arnau Vilas-Franquesa
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, The Netherlands
- Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Bellaterra, Spain, Bellaterra, Spain
| | - Melania Casertano
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, The Netherlands
| | - Anna Tresserra-Rimbau
- Nutrition, Food Science and Gastronomy Department, XIA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Anna Vallverdú-Queralt
- Nutrition, Food Science and Gastronomy Department, XIA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Cristian Torres-León
- Reaserch Center and Ethnobiological Garden (CIJE), Universidad Autonoma de Coahuila, Unidad Torreón, Viesca, Coahuila, Mexico
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Suo A, Fan G, Wu C, Li T, Cong K. Green extraction of carotenoids from apricot flesh by ultrasound assisted corn oil extraction: Optimization, identification, and application. Food Chem 2023; 420:136096. [PMID: 37075571 DOI: 10.1016/j.foodchem.2023.136096] [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: 11/23/2022] [Revised: 03/07/2023] [Accepted: 03/30/2023] [Indexed: 04/21/2023]
Abstract
The valorization of waste apricot flesh (WAF) can solve environmental and economic problems, and also meets the demand for natural pigments. Therefore, the aim of this paper was to recover carotenoids from WAF, to determine the type and content of carotenoids in the extracts and to explore the potential of the extracts for food industry applications. The extraction conditions were optimized. The total carotenoids content (TCC) was 42.75 mg/100 g dried weight under the optimized conditions: Time: 60 min, Temperature: 41.53℃, Power: 200 W, Liquid to solid (LS) ratio: 0.10 g/mL. The highest content of carotenoids in the corn oil extracts (COE) was phytoene. Color of COE under high temperature was investigated. Carotenoids in the COE were degraded at high temperatures. The a* of fries fried by COE was 7.31 times higher than that of corn oil. This study provides guidance for the green recovery of carotenoids and valorization of WAF.
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Affiliation(s)
- Andi Suo
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, Jiangsu, China
| | - Gongjian Fan
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, Jiangsu, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, Jiangsu, China
| | - Caie Wu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, Jiangsu, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, Jiangsu, China.
| | - Tingting Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, Jiangsu, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, Jiangsu, China
| | - Kaiping Cong
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, Jiangsu, China
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Zhu J, Li Z, Wu C, Fan G, Li T, Shen D, Dou J, Liang Y. Insight into the self-assembly behavior of α-zein by multi-spectroscopic and molecular simulations: An example of combination with the main component of jujube peel pigments – Rutin. Food Chem 2023; 404:134684. [DOI: 10.1016/j.foodchem.2022.134684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 10/10/2022] [Accepted: 10/16/2022] [Indexed: 11/06/2022]
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9
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Boateng ID. Application of Graphical Optimization, Desirability, and Multiple Response Functions in the Extraction of Food Bioactive Compounds. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-023-09339-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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10
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Insights into the pigment and non-pigment phenolic profile of polyphenol extracts of jujube peel and their antioxidant and lipid-lowering activities. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
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Boateng ID, Kuehnel L, Daubert CR, Agliata J, Zhang W, Kumar R, Flint-Garcia S, Azlin M, Somavat P, Wan C. Updating the status quo on the extraction of bioactive compounds in agro-products using a two-pot multivariate design. A comprehensive review. Food Funct 2023; 14:569-601. [PMID: 36537225 DOI: 10.1039/d2fo02520e] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Extraction is regarded as the most crucial stage in analyzing bioactive compounds. Nonetheless, due to the intricacy of the matrix, numerous aspects must be optimized during the extraction of bioactive components. Although one variable at a time (OVAT) is mainly used, this is time-consuming and laborious. As a result, using an experimental design in the optimization process is beneficial with few experiments and low costs. This article critically reviewed two-pot multivariate techniques employed in extracting bioactive compounds in food in the last decade. First, a comparison of the parametric screening methods (factorial design, Taguchi, and Plackett-Burman design) was delved into, and its advantages and limitations in helping to select the critical extraction parameters were discussed. This was followed by a discussion of the response surface methodologies (central composite (CCD), Doehlert (DD), orthogonal array (OAD), mixture, D-optimal, and Box-Behnken designs (BBD), etc.), which are used to optimize the most critical variables in the extraction of bioactive compounds in food, providing a sequential comprehension of the linear and complex interactions and multiple responses and robustness tests. Next, the benefits, drawbacks, and possibilities of various response surface methodologies (RSM) and some of their usages were discussed, with food chemistry, analysis, and processing from the literature. Finally, extraction of food bioactive compounds using RSM was compared to artificial neural network modeling with their drawbacks discussed. We recommended that future experiments could compare these designs (BBD vs. CCD vs. DD, etc.) in the extraction of food-bioactive compounds. Besides, more research should be done comparing response surface methodologies and artificial neural networks regarding their practicality and limitations in extracting food-bioactive compounds.
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Affiliation(s)
- Isaac Duah Boateng
- Food Science Program, Division of Food, Nutrition and Exercise Science, University of Missouri, 1406 E Rollins Street, Columbia, MO, 65211, USA.
| | - Lucas Kuehnel
- Department of Biomedical, Biological, and Chemical Engineering, University of Missouri, Columbia, MO, 65211, USA
| | - Christopher R Daubert
- College of Agriculture, Food, and Natural Resources, University of Missouri, Columbia, MO, 65211, USA
| | - Joseph Agliata
- Food Science Program, Division of Food, Nutrition and Exercise Science, University of Missouri, 1406 E Rollins Street, Columbia, MO, 65211, USA.
| | - Wenxue Zhang
- Food Science Program, Division of Food, Nutrition and Exercise Science, University of Missouri, 1406 E Rollins Street, Columbia, MO, 65211, USA.
| | - Ravinder Kumar
- Food Science Program, Division of Food, Nutrition and Exercise Science, University of Missouri, 1406 E Rollins Street, Columbia, MO, 65211, USA.
| | - Sherry Flint-Garcia
- US Department of Agriculture, Plant Genetics Research Unit, Columbia, MO, 65211, USA
| | - Mustapha Azlin
- Food Science Program, Division of Food, Nutrition and Exercise Science, University of Missouri, 1406 E Rollins Street, Columbia, MO, 65211, USA.
| | - Pavel Somavat
- Food Science Program, Division of Food, Nutrition and Exercise Science, University of Missouri, 1406 E Rollins Street, Columbia, MO, 65211, USA. .,Department of Biomedical, Biological, and Chemical Engineering, University of Missouri, Columbia, MO, 65211, USA
| | - Caixia Wan
- Department of Biomedical, Biological, and Chemical Engineering, University of Missouri, Columbia, MO, 65211, USA
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Physicochemical properties and prebiotic activities of polysaccharides from Zizyphus jujube based on different extraction techniques. Int J Biol Macromol 2022; 223:663-672. [PMID: 36368360 DOI: 10.1016/j.ijbiomac.2022.11.057] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2022] [Revised: 11/02/2022] [Accepted: 11/07/2022] [Indexed: 11/11/2022]
Abstract
Zizyphus jujube polysaccharide was extracted with hot water, ultrahigh pressure, deep eutectic solvent (DES) and ultrahigh pressure-assisted DES. Comparative analyses were conducted on the yield, physicochemical properties and prebiotic activity of four polysaccharides (JP-H, JP-U, JP-D and JP-UD). The yield of JP-UD (10.42 %) was 3.3 times that of JP-H (3.12 %), and its sugar content was the highest. JP-UD possessed the lowest Mw, while JP-H possessed the highest. Four JPs were acidic pyranose and mainly composed of galacturonic acid, arabinose and galactose. NMR results demonstrated that they contained not only similar glycosidic linkage but also the specific glycosidic linkage of →4)-α-D-Glcp-(l→ appeared in JP-U and JP-UD, the esterified units of GalA and CONH2 group appeared in JP-D and JP-UD, and the Terminal β-D-Galp and →4)-α-GalpA-(1→ appeared in JP-UD. JPs showed different proliferation effects on four lactobacillus strains, among which JP-UD exhibited the strongest prebiotic activity. Zizyphus jujube polysaccharides have great potential for application in the functional food and medical industry.
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Enhanced extraction of bioactive natural products using ultrasound-assisted aqueous two-phase system: Application to flavonoids extraction from jujube peels. Food Chem 2022; 395:133530. [DOI: 10.1016/j.foodchem.2022.133530] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Revised: 05/27/2022] [Accepted: 06/17/2022] [Indexed: 11/23/2022]
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14
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Lei Z, Chen X, Cao F, Guo Q, Wang J. Efficient saccharification of Lycium barbarum leaf biomass by using enzyme cocktails produced by a novel fungus Aspergillus costaricensis LS18. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2022; 321:115969. [PMID: 36104882 DOI: 10.1016/j.jenvman.2022.115969] [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: 05/05/2022] [Revised: 07/23/2022] [Accepted: 08/04/2022] [Indexed: 06/15/2023]
Abstract
The utilization of agro-industrial residues is an interesting issue contributing to sustainable development and environmental protection. Lycium barbarum leaves (LBL) are agro-industrial residues of the L. barabrum berry cultivation and seriously underutilized, leading to resource waste and environmental pollution. In this study, we prepared cost-effective enzyme cocktails with high xylanase activity from a novel soil-derived fungal strain Aspergillus costaricensis LS18. The xylanase activity of these on-site produced enzyme cocktails was 3.49 ± 0.55 U/mL. Through the hydrolysis using the enzyme cocktails with 6% substrate loading at 45 °C for 12 h, 86.57 ± 1.81% of total reducing sugars (RS) from LBL was released. The concentration of RS in the hydrolysates reached 8.17 ± 0.33 mg/mL. In this study, LBL were added values by two mutually independent bioprocess ways. On the one hand, LBL were used as the only nutrients in the medium for the on-site production of enzyme cocktails by fermentation. On the other hand, through hydrolysis using this enzyme cocktail, LBL biomass was efficiently hydrolyzed and fermentable monosugars were gained. This study could benefit to the exploitation of LBL resources and provide the references for utilization of other agro-industrial residues.
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Affiliation(s)
- Zilun Lei
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, China
| | - Xianqiang Chen
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, China
| | - Fuliang Cao
- Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, 210037, China
| | - Qirong Guo
- Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, 210037, China
| | - Jiahong Wang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, China; Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, 210037, China; Co-Innovation Center of Efficient Procession of Forest Resources, Nanjing Forestry University, Nanjing, 210037, China.
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15
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Shen D, Wu C, Fan G, Li T, Dou J, Zhu J, Li C, Kou X. Jujube peel polyphenols synergistically inhibit lipopolysaccharide-induced inflammation through multiple signaling pathways in RAW 264.7 cells. Food Chem Toxicol 2022; 164:113062. [PMID: 35460827 DOI: 10.1016/j.fct.2022.113062] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 04/14/2022] [Accepted: 04/17/2022] [Indexed: 12/11/2022]
Abstract
Jujube has great potential as food and traditional drugs in several countries. To study the anti-inflammatory influence of jujube peel polyphenols in lipopolysaccharide (LPS) induced RAW 264.7 cells through mitogen-activated protein kinase (MAPK), nuclear factor-kappa B (NF-κB) and nuclear erythroid 2-related factor 2 (Nrf2) signaling pathways. In this study, the phenolic composition of polyphenols in jujube peel was analyzed using LC-MS/MS, and which was confirmed that the main polyphenols were p-coumaric acid, catechin and rutin. Meanwhile, jujube peel polyphenols attenuated the generation of TNF-α, IL-1β, IL-6, NO and PGE2 by inhibiting MAPK and NF-κB signaling pathways. Additionally, jujube peel polyphenol activate Nrf2 from the cytoplasm to the nucleus, regulate antioxidant enzymes and pro-inflammatory cytokines, and reduce oxidative stress and inflammatory responses. Results obtained from this study suggest that jujube peel polyphenols may alleviate oxidative stress and inflammation by inhibiting MAPK and NF-κB and activating Nrf2 signaling pathways. Furthermore, jujube peel polyphenols have a synergistic effect in the treatment of LPS-induced inflammatory in RAW 264.7 cells. In conclusion, this study not only reveals the mechanism by which jujube peel polyphenols inhibit LPS-induced inflammation in RAW 264.7 cells, but also provides guidance for the development of new anti-inflammatory drugs.
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Affiliation(s)
- Dongbei Shen
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, 210037, PR China
| | - Caie Wu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, 210037, PR China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, 210037, China.
| | - Gongjian Fan
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, 210037, PR China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, 210037, China
| | - Tingting Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, 210037, PR China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, 210037, China
| | - Jinfeng Dou
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, 210037, PR China
| | - Jinpeng Zhu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, 210037, PR China
| | - Chunmei Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China
| | - Xiuying Kou
- Infinitus (China) Company Ltd. Guangzhou, Guangdong, 510663, PR China
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16
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José Aliaño González M, Carrera C, Barbero GF, Palma M. A comparison study between ultrasound-assisted and enzyme-assisted extraction of anthocyanins from blackcurrant ( Ribes nigrum L.). Food Chem X 2022; 13:100192. [PMID: 35498970 PMCID: PMC9039916 DOI: 10.1016/j.fochx.2021.100192] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/18/2021] [Accepted: 12/20/2021] [Indexed: 11/17/2022] Open
Abstract
2 anthocyanin extraction methods have been developed in blackcurrant by EAE and UAE. The 7 major anthocyanins have been separated in less than 7 min. The composition of the extraction solvent has been the most influential variable. Optimal extraction times have been 5 min for UAE and 10 min for EAE. No differences have been observed in anthocyanin extraction with both methods.
Blackcurrant (Ribes nigrum L.) is a fruit rich in vitamins, fatty acids, minerals, essential oils and phenolic compounds, including anthocyanins. In the present work, two anthocyanin extraction methods from blackcurrant samples based on Ultrasound-Assisted Extraction (UAE) and Enzyme-Assisted Extraction (EAE) have been developed. A Plackett–Burman design with seven variables has been preliminary used for both UAE and EAE in order to determine the most influential variables in each methodology. After that, a Box-Behnken design was employed to optimize the extraction methods. The composition of the extraction solvent (% EtOH in water) has been the most influential variable for both UAE and EAE. The optimal extraction times have been 5 min for UAE and 10 min for EAE. No differences have been observed in anthocyanin extraction with both methodologies. Both methods have been applied to blackcurrant-derived products and proven their suitability for quality control analysis.
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Affiliation(s)
- María José Aliaño González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, 11510 Puerto Real, Cadiz, Spain
| | - Ceferino Carrera
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, 11510 Puerto Real, Cadiz, Spain
| | - Gerardo F Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, 11510 Puerto Real, Cadiz, Spain
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, 11510 Puerto Real, Cadiz, Spain
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17
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Application of Enzyme-Assisted Extraction for the Recovery of Natural Bioactive Compounds for Nutraceutical and Pharmaceutical Applications. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12073232] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Enzyme-assisted extraction (EAE) involves the use of hydrolytic enzymes for the degradation of the cell wall or other cell components. This supports the diffusion of the solvent into the plant or fungal material, leading to easier elution of its metabolites. This technique has been gaining increasing attention, as it is considered an eco-friendly and cost-effective improvement on classical or modern extraction methods. Its promising application in improving the recovery of different classes of bioactive metabolites (e.g., polyphenols, carotenoids, polysaccharides, proteins, components of essential oil, and terpenes) has been reported by many scientific papers. This review summarises information on the theoretical aspects of EAE (e.g., the components of the cell walls and the types of enzymes used) and the most recent discoveries in the effective involvement of enzyme-assisted extraction of natural products (plants, mushrooms, and animals) for nutraceutical and pharmaceutical applications.
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18
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Shen D, Labreche F, Wu C, Fan G, Li T, Dou J, Zhu J. Ultrasound-assisted adsorption/desorption of jujube peel flavonoids using macroporous resins. Food Chem 2022; 368:130800. [PMID: 34403997 DOI: 10.1016/j.foodchem.2021.130800] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 08/01/2021] [Accepted: 08/04/2021] [Indexed: 12/13/2022]
Abstract
The work explored the process of ultrasound-assisted adsorption/desorption to efficiently purify jujube peel flavonoids (JPFs) using macroporous resins (MRs). The impact of ultrasound power and temperature on the adsorption/desorption features of JPFs on MRs were studied. The maximum adsorption (80.21 ± 2.11 mg/g) /desorption (76.22 ± 1.68 mg/g) capacity of total flavonoids content were obtained. The pseudo-second-order kinetic and Freundlich isotherm models better described the whole process of ultrasound-assisted adsorption. The adsorption process was spontaneous, physical, and dominated by multilinear intraparticle diffusion. Ultrasound mainly enhanced the adsorption capacity by strengthening the formation of hydrogen bonds and increasing the surface roughness of MRs. Besides, the principal individual flavonoid ((+)-Catechin, (-)-Epicatechin, Rutin, Quercetin-3-O-robinobioside) content of JPFs in ultrasound treatment was 2-3 times that of shaking treatment, and biological activities were significantly increased. Overall, as a low-cost green technology, ultrasound can improve the properties of MRs and better purify JPFs.
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Affiliation(s)
- Dongbei Shen
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Faiza Labreche
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Caie Wu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
| | - Gongjian Fan
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Tingting Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Jinfeng Dou
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China; College of Life and Health Sciences, Anhui Science and Technology University, Fengyang 233100, China
| | - Jinpeng Zhu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
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Deep Eutectic Solvents (DESs) as Green Extraction Media of Beneficial Bioactive Phytochemicals. SEPARATIONS 2021. [DOI: 10.3390/separations8100176] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
Deep eutectic solvents (DES) are a mixture of two or more components and are classified as ionic solvents with special properties such as low volatility, high solubility, low melting points, low-cost materials and are less toxic to humans. Using DES has been suggested as an eco-friendly, green method for extraction of bioactive compounds from medicinal plants and are a safe alternative for nutritional, pharmaceutical and various sector applications. Conventional solvent extraction methods present drawbacks such as long extraction period, safety issues, harmful to the environment, costly and large volume of solvents required. The extraction method with DES leads to higher extraction yield and better bioactivity results as compared to the conventional solvents. This review provides a summary of research progress regarding the advantages of using DES to extract bioactive compounds such as phenolic acid, flavonoids, isoflavones, catechins, polysaccharides, curcuminoids, proanthocyanidin, phycocyanin, gingerols, ginsenosides, anthocyanin, xanthone, volatile monoterpenes, tannins, lignin, pectin, rutin, tert-butyl hydroquinone, chlorogenic acids, resveratrol and others, as opposed to using conventional solvents. The bioactivity of the extracts is determined using antioxidant, antibacterial and antitumor activities. Hence, DESs are considered potential green media with selective and efficient properties for extracting bioactive ingredients from medicinal plants.
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