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Mergen Duymaz G, Duz G, Ozkan K, Karadag A, Yilmaz O, Karakus A, Cengiz O, Akyildiz IE, Basdogan G, Damarlı E, Sagdic O. The evaluation of L-arginine solution as a solvent for propolis extraction: The phenolic profile, antioxidant, antibacterial activity, and in vitro bioaccessibility. Food Sci Nutr 2024; 12:2724-2735. [PMID: 38628177 PMCID: PMC11016385 DOI: 10.1002/fsn3.3953] [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: 05/02/2023] [Revised: 12/27/2023] [Accepted: 12/29/2023] [Indexed: 04/19/2024] Open
Abstract
Ethanol has been widely used for the extraction of propolis. Due to its certain disadvantages, there has been an ongoing search to find alternative non-ethanolic extraction solvents. This study aimed to compare the phenolics, antioxidant, and antibacterial activity of propolis extracts prepared with 70% ethanol (EWE), propylene glycol (PGE), and L-arginine solution (BE). All extracts were subjected to an in vitro simulated digestion procedure, and the phenolic profile of non-digested and digested samples was determined by using LC-MS/MS. Additionally, the change in total phenolic (TPC), total flavonoid content (TFC), and antioxidant capacities were determined at each digestion phase. TPC and TFC of non-digested propolis extracts had similar values, although BE showed higher antioxidant capacity (p < .05). The amount of TPC reached or transformed at the intestinal stage was higher for BE and PG compared to EWE. BE also provided the highest antioxidant capacity assay in digested samples. The most common phenolics were pinocembrin, pinobanskin, galangin, and CAPE in non-digested extracts. However, their concentration was drastically reduced by digestion, and their recovery (R%) ranged from 0% to 9.38% of the initial amount detected in the non-digested extracts. Chrysin was the most bioaccessible flavonoid in all extracts. Among phenolic acids, the highest R% was determined for trans-cinnamic acid (22.14%) from BE. All extracts showed in vitro inhibitory activity against Escherichia coli and Staphylococcus aureus. This study suggests that an L-arginine solution could be used as an alternative solvent to ethanol and propylene glycol for propolis extraction.
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Affiliation(s)
- Gizem Mergen Duymaz
- Food Engineering DepartmentYildiz Technical UniversityIstanbulTurkey
- Altiparmak Gıda San. ve Tic. A.S. Balparmak R&D CenterIstanbulTurkey
| | - Gamze Duz
- Altiparmak Gıda San. ve Tic. A.S. Balparmak R&D CenterIstanbulTurkey
- Department of ChemistryIstanbul Technical UniversityIstanbulTurkey
| | - Kubra Ozkan
- Food Engineering DepartmentYildiz Technical UniversityIstanbulTurkey
| | - Ayse Karadag
- Food Engineering DepartmentYildiz Technical UniversityIstanbulTurkey
| | - Ozlem Yilmaz
- Altiparmak Gıda San. ve Tic. A.S. Balparmak R&D CenterIstanbulTurkey
| | - Ayca Karakus
- Altiparmak Gıda San. ve Tic. A.S. Balparmak R&D CenterIstanbulTurkey
| | - Ozlem Cengiz
- Altiparmak Gıda San. ve Tic. A.S. Balparmak R&D CenterIstanbulTurkey
| | - Ismail Emir Akyildiz
- Altiparmak Gıda San. ve Tic. A.S. Balparmak R&D CenterIstanbulTurkey
- Chemistry DepartmentMarmara UniversityIstanbulTurkey
| | - Gunay Basdogan
- Altiparmak Gıda San. ve Tic. A.S. Balparmak R&D CenterIstanbulTurkey
| | - Emel Damarlı
- Altiparmak Gıda San. ve Tic. A.S. Balparmak R&D CenterIstanbulTurkey
| | - Osman Sagdic
- Food Engineering DepartmentYildiz Technical UniversityIstanbulTurkey
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González Montiel L, León-López A, García-Ceja A, Franco-Fernández MJ, Pérez-Soto E, Cenobio-Galindo ADJ, Campos-Montiel RG, Aguirre-Álvarez G. Stability, Content of Bioactive Compounds and Antioxidant Activity of Emulsions with Propolis Extracts during Simulated In Vitro Digestion. Foods 2024; 13:779. [PMID: 38472892 DOI: 10.3390/foods13050779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 02/27/2024] [Accepted: 02/29/2024] [Indexed: 03/14/2024] Open
Abstract
The objective in this work was the evaluation of the stability and content of bioactive compounds (total phenols and total flavonoids) and antioxidant activity of emulsions of ethanolic extracts of propolis obtained by ultrasound, during simulated in vitro digestion. The emulsions prepared with propolis extracts were evaluated on certain properties: their emulsion efficiency, stability (zeta potential, particle size, electrical conductivity), content of bioactive compound (total phenolics and total flavonoids), antioxidant activity and their behavior during simulated in vitro digestion. Based on the total phenol content, an emulsification efficiency of 87.8 ± 1.9% to 97.8 ± 3.8% was obtained. The particle size of the emulsions was 322.5 ± 15.33 nm to 463.9 ± 33.65 nm, with a zeta potential of -31.5 ± 0.66 mV to -28.2 ± 1.0 mV and electrical conductivity of 22.7 ± 1.96 µS/cm to 30.6 ± 0.91 µS/cm. These results indicate good emulsion stability. During simulated in vitro digestion, the content of bioactive compounds (total phenolics, total flavonoids) and antioxidant activity were affected during 77 days of storage at 4 °C. It was concluded that the emulsion process fulfills the function of protecting the bioactive compounds and therefore their biological activity.
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Affiliation(s)
- Lucio González Montiel
- Instituto de Tecnología de los Alimentos, Universidad de la Cañada, Teotitlán de Flores Magón 68540, Oaxaca, Mexico
| | - Arely León-López
- TecNM Campus Venustiano Carranza, Av. Tecnológico S/N, Col. el Huasteco, Ciudad Lázaro Cárdenas, Puebla 73049, Mexico
| | - Adelfo García-Ceja
- TecNM Campus Venustiano Carranza, Av. Tecnológico S/N, Col. el Huasteco, Ciudad Lázaro Cárdenas, Puebla 73049, Mexico
| | - Melitón Jesús Franco-Fernández
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1 Rancho Universitario, Tulancingo 43600, Hidalgo, Mexico
| | - Elizabeth Pérez-Soto
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1 Rancho Universitario, Tulancingo 43600, Hidalgo, Mexico
| | - Antonio de Jesús Cenobio-Galindo
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1 Rancho Universitario, Tulancingo 43600, Hidalgo, Mexico
| | - Rafael G Campos-Montiel
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1 Rancho Universitario, Tulancingo 43600, Hidalgo, Mexico
| | - Gabriel Aguirre-Álvarez
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1 Rancho Universitario, Tulancingo 43600, Hidalgo, Mexico
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Moussavi N, Mounkoro PP, Dembele SM, Ballo NN, Togola A, Diallo D, Sanogo R, Wangensteen H, Paulsen BS. Polyherbal Combinations Used by Traditional Health Practitioners against Mental Illnesses in Bamako, Mali, West Africa. PLANTS (BASEL, SWITZERLAND) 2024; 13:454. [PMID: 38337987 PMCID: PMC10857219 DOI: 10.3390/plants13030454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 01/30/2024] [Accepted: 01/31/2024] [Indexed: 02/12/2024]
Abstract
This study explores the traditional knowledge of plants used by traditional health practitioners (THPs) in the treatment of symptoms or syndromes related to mental illnesses in the district of Bamako in Mali, along with the identification of affiliated traditional treating methods. An exploratory and cross-sectional ethnopharmacological survey was conducted in the district of Bamako. The Malian Federation of Associations of Therapists and Herbalists (FEMATH) assisted in the identification and inclusion of the THPs. Data sampling included semi-structured interviews, questionnaires, and in-depth interviews. Quantitative data were evaluated by analysing reports of the use of different medicinal plants and the number of participants. Fifteen THPs belonging to the district of Bamako participated. In total, 43 medicinal plants belonging to 22 plant families were used by the THPs. The most cited plant species was Securidaca longepedunculata (violet tree), followed by Khaya senegalensis (African mahogany) and Boscia integrifolia (rough-leaved shepherds tree). A great number of herbal combinations, preparation methods, and administration routes were used, often with honey as an adjuvant. To our knowledge, this is the first ethnobotanical survey on the use of medicinal plants in the treatment of all types of mental disorders in Bamako.
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Affiliation(s)
- Nastaran Moussavi
- Section for Pharmaceutical Chemistry, Department of Pharmacy, University of Oslo, P.O. Box 1068, Blindern, 0316 Oslo, Norway; (H.W.); (B.S.P.)
| | - Pierre Pakuy Mounkoro
- Faculty of Medicine and Odonto-Stomatology, University of Sciences, Techniques and Technologies of Bamako (USTTB), Bamako BP1805, Mali
| | - Seydou Mamadou Dembele
- Department of Traditional Medicine, National Institute of Public Health, Bamako PB1746, Mali; (S.M.D.); (N.N.B.); (A.T.); (R.S.)
| | - Nfla Ngolo Ballo
- Department of Traditional Medicine, National Institute of Public Health, Bamako PB1746, Mali; (S.M.D.); (N.N.B.); (A.T.); (R.S.)
| | - Adiaratou Togola
- Department of Traditional Medicine, National Institute of Public Health, Bamako PB1746, Mali; (S.M.D.); (N.N.B.); (A.T.); (R.S.)
- Faculty of Pharmacy, University of Sciences, Techniques and Technologies of Bamako (USTTB), Bamako BP1805, Mali
| | - Drissa Diallo
- Department of Traditional Medicine, National Institute of Public Health, Bamako PB1746, Mali; (S.M.D.); (N.N.B.); (A.T.); (R.S.)
- Faculty of Pharmacy, University of Sciences, Techniques and Technologies of Bamako (USTTB), Bamako BP1805, Mali
| | - Rokia Sanogo
- Department of Traditional Medicine, National Institute of Public Health, Bamako PB1746, Mali; (S.M.D.); (N.N.B.); (A.T.); (R.S.)
- Faculty of Pharmacy, University of Sciences, Techniques and Technologies of Bamako (USTTB), Bamako BP1805, Mali
| | - Helle Wangensteen
- Section for Pharmaceutical Chemistry, Department of Pharmacy, University of Oslo, P.O. Box 1068, Blindern, 0316 Oslo, Norway; (H.W.); (B.S.P.)
| | - Berit Smestad Paulsen
- Section for Pharmaceutical Chemistry, Department of Pharmacy, University of Oslo, P.O. Box 1068, Blindern, 0316 Oslo, Norway; (H.W.); (B.S.P.)
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Magoshi IB, Nekhumbe AW, Ibrahim MA, Serem JC, Bester MJ. Gastrointestinal Effects on the Antioxidant and Immunomodulatory Properties of South African Fynbos Honey. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:2553197. [PMID: 38045104 PMCID: PMC10691895 DOI: 10.1155/2023/2553197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 10/20/2023] [Accepted: 11/02/2023] [Indexed: 12/05/2023]
Abstract
The Fynbos biome, Western Cape Province, South Africa, produces a unique honey from Apis mellifera capensis. The bioactivity of Fynbos (FB1-FB6) honeys and Manuka, unique manuka factor 15+ (MAN UMF15+) honey subjected to simulated in vitro digestion, was compared. The effect of each phase of digestion on the antioxidant properties and nitric oxide- (NO-) associated immunomodulatory effects was determined. The total phenolic content of MAN (UMF15+) was higher than that of FB honeys, and following digestion, the percentage bioaccessibility (BA) was 68.6% and 87.1 ± 27.0%, respectively. With the Trolox equivalent antioxidant capacity assay, the activity of FB1 and FB6 was similar to MAN (UMF15+) but reduced for FB2, FB3, FB4, and FB5 with a %BA of 77.9% for MAN (UMF15+) and 78.2 ± 13.4% for FB. The oxygen radical absorbance capacity of MAN (UMF15+) and FB honeys was similar and unaltered with digestion. In a cellular environment, using colon adenocarcinoma (Caco-2) cells, both undigested and the gastric digested honey reduced 2,2'-azobis-(2-amidinopropane) dihydrochloride- (AAPH-) mediated peroxyl radical formation. In contrast, following gastroduodenal digestion, the formation of reactive oxygen species (ROS) was increased. In murine macrophage (RAW 264.7) cells, all honeys induced different levels of NO which was significantly increased with digestion for MAN (UMF15+) and FB1. In LPS/IFN-γ stimulated RAW 264.7 macrophages, only undigested MAN (UMF15+) effectively reduced NO levels, and with digestion, NO scavenging activity of MAN (UMF15+) was reduced but increased for FB5 and FB6. In a noncellular environment, MAN (UMF15+), FB1, FB2, and FB6 scavenged NO, and with digestion, this activity was maintained. This study has identified that undigested and gastric-digested FB honey has antioxidant properties with strong potential anticancer effects following gastroduodenal digestion, related to ROS formation. MAN (UMF15+) had anti-inflammatory effects which were lost postdigestion, and in contrast, FB5 and FB6 had anti-inflammatory effects postdigestion.
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Affiliation(s)
| | | | | | - June Cheptoo Serem
- Department of Anatomy, University of Pretoria, Pretoria 002, South Africa
| | - Megan Jean Bester
- Department of Anatomy, University of Pretoria, Pretoria 002, South Africa
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Ribeiro AEC, Oliveira AR, Silva ACMD, Garcia MC, Ribeiro KDO, Caliari M, Soares Júnior MS. High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes: Physicochemical properties and sensory acceptance. FOOD SCI TECHNOL INT 2023; 29:181-191. [PMID: 35253452 DOI: 10.1177/10820132221085154] [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: 11/15/2022]
Abstract
The aim of this study was to assess physicochemical properties and sensory acceptance of snack bars (SBs) made with different levels of maize biomass flour (MBF), rice flakes (RF) and oat flakes (OF). A simplex design was used, with 6 mixtures and 2 repetitions. The different levels of MBF, RF and OF used in the SBs influenced all physicochemical properties evaluated (moisture, water activity, specific volume, hardness and instrumental color). SB4 (containing 14.85:5:10.85% of MBF:RF:OF, respectively) and SB6 (containing 14:8:8% of MBF:RF:OF, respectively) were the closest to the desirable formulation according to the desirability diagram for the physicochemical properties of the SBs. SB1 (containing 20:5:5% of MBF:RF:OF, respectively) was also selected for sensory analysis as it showed the highest MBF content among all formulations. None SBs presented a microbiological risk. The SB6 presented the highest sensory acceptance and purchase intent, highlighting its rich content of dietary fiber (16.45 ± 0.1 g/100 g) and protein (7.04 ± 0.02 g/100 g) besides its low-calorie characteristic (1421.22 kJ/100 g/339.68 kcal/100 g). The development of SBs using MBF is feasible in relation to their physicochemical and sensory properties, which can stimulate the sustainable production of new goods from this by-product.
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Affiliation(s)
- Alline Emannuele Chaves Ribeiro
- Agronomy Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil.,Rural Development Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil
| | - Aryane Ribeiro Oliveira
- Food Engineering Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil
| | | | - Marina Costa Garcia
- Food Engineering Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil
| | | | - Márcio Caliari
- Rural Development Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil.,Food Engineering Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil
| | - Manoel Soares Soares Júnior
- Agronomy Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil.,Food Engineering Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil
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Quality of Honey Imported into the United Arab Emirates. Foods 2023; 12:foods12040729. [PMID: 36832805 PMCID: PMC9955180 DOI: 10.3390/foods12040729] [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: 12/06/2022] [Revised: 01/24/2023] [Accepted: 01/30/2023] [Indexed: 02/10/2023] Open
Abstract
This study was performed to assess the physicochemical quality characteristics of honey imported by the United Arab Emirates (UAE) via Dubai ports between 2017 and 2021. There were 1330 samples analyzed for sugar components, moisture, hydroxymethylfurfural (HMF) content, free acidity, and diastase number. Of the honey tested, 1054 samples complied with the Emirates honey standard, but 276 (20.8%) did not; this was due to non-compliance with one or more quality parameters, thus suggesting some level of adulteration, improper storage or inappropriate heat treatment. For the non-compliant samples, the average values of sucrose content ranged from 5.1 to 33.4%; the sum of glucose and fructose ranged from 19.6 to 88.1%; the moisture content varied from 17.2 to 24.6%; the HMF occurred in a range from 83.2 to 663.0 mg/kg, and the acidity varied from 52 to 85 meq/kg. The non-compliant honey samples were grouped according to their country of origin. India was shown to be the country having the highest percentage of non-compliant samples at 32.5% and Germany had the lowest at 4.5%. This study emphasized that the inspection of honey samples traded internationally should involve physicochemical analysis. A comprehensive inspection of honey at the Dubai ports should reduce incidents of adulterated products being imported.
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Characterization of Turkish Astragalus honeys according to their phenolic profiles and biological activities with a chemometric approach. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023]
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8
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Lopez-Santamarina A, Sinisterra-Loaiza L, Mondragón-Portocarrero A, Ortiz-Viedma J, Cardelle-Cobas A, Abuín CMF, Cepeda A. Potential prebiotic effect of two Atlantic whole brown seaweeds, Saccharina japonica and Undaria pinnatifida, using in vitro simulation of distal colonic fermentation. Front Nutr 2023; 10:1170392. [PMID: 37125043 PMCID: PMC10140305 DOI: 10.3389/fnut.2023.1170392] [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: 02/20/2023] [Accepted: 03/23/2023] [Indexed: 05/02/2023] Open
Abstract
Two brown seaweeds (Saccharina japonica and Undaria pinnatifida) were characterized in terms of their nutritional and mineral composition, as well as their potential to modify the human gut microbiota. Nutritional analysis of these seaweeds showed that they comply with the criteria set out in European legislation to be labeled "low fat," "low sugar," and "high fiber." Mineral content analysis showed that 100 g of seaweed provided more than 100% of the daily Ca requirements, as well as 33-42% of Fe, 10-17% of Cu, and 14-17% of Zn requirements. An in vitro human digest simulator system was used to analyze the effect of each seaweed on the human colonic microbiota. The gut microbiota was characterized by 16S rRNA amplicon sequencing and short-chain fatty-acid analysis. Seaweed digestion and fermentation showed beneficial effects, such as a decrease in the phylum Firmicutes and an increase in the phyla Bacteroidetes and Actinobacteria. At the species level, seaweed fermentation increased the proportion of beneficial bacteria such as Parabacteroides distasonis and Bifidobacterium. Regarding of metabolic pathways, no significant differences were found between the two seaweeds, but there were significant differences concerning to the baseline. An increase in short-chain fatty-acid content was observed for both seaweeds with respect to the negative control, especially for acetic acid. Given of the obtained results, S. japonica and U. pinnatifida intake are promising and could open new opportunities for research and application in the fields of nutrition and human health.
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Affiliation(s)
- Aroa Lopez-Santamarina
- Laboratorio de Higiene, Inspección y Control de Alimentos (LHICA), Departamento de Química Analítica, Nutrición y Bromatología, Facultad de veterinaria, Universidade de Santiago de Compostela, Lugo, Spain
- *Correspondence: Aroa Lopez-Santamarina,
| | - Laura Sinisterra-Loaiza
- Laboratorio de Higiene, Inspección y Control de Alimentos (LHICA), Departamento de Química Analítica, Nutrición y Bromatología, Facultad de veterinaria, Universidade de Santiago de Compostela, Lugo, Spain
| | - Alicia Mondragón-Portocarrero
- Laboratorio de Higiene, Inspección y Control de Alimentos (LHICA), Departamento de Química Analítica, Nutrición y Bromatología, Facultad de veterinaria, Universidade de Santiago de Compostela, Lugo, Spain
| | - Jaime Ortiz-Viedma
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile
| | - Alejandra Cardelle-Cobas
- Laboratorio de Higiene, Inspección y Control de Alimentos (LHICA), Departamento de Química Analítica, Nutrición y Bromatología, Facultad de veterinaria, Universidade de Santiago de Compostela, Lugo, Spain
| | - Carlos Manuel Franco Abuín
- Laboratorio de Higiene, Inspección y Control de Alimentos (LHICA), Departamento de Química Analítica, Nutrición y Bromatología, Facultad de veterinaria, Universidade de Santiago de Compostela, Lugo, Spain
| | - Alberto Cepeda
- Laboratorio de Higiene, Inspección y Control de Alimentos (LHICA), Departamento de Química Analítica, Nutrición y Bromatología, Facultad de veterinaria, Universidade de Santiago de Compostela, Lugo, Spain
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Zhao M, Tian J. Recent advances on the structure identification of components in food. EFOOD 2022. [DOI: 10.1002/efd2.51] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
Affiliation(s)
- Min Zhao
- College of Food Science, Shenyang Agricultural University, National R&D Professional Center For Berry Processing, National Engineering and Technology of Research Center For Small berry, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing Liaoning Province Shenyang Liaoning China
| | - Jin‐Long Tian
- College of Food Science, Shenyang Agricultural University, National R&D Professional Center For Berry Processing, National Engineering and Technology of Research Center For Small berry, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing Liaoning Province Shenyang Liaoning China
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10
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Hu X, Zeng J, Ma L, Wang X, Du J, Yao L, Wu Z. End-to-end dataflow engineering framework of honey manufacturing from intermediates to process by TAS1R2@AuNPs/SPCE biosensor coupled with quality transfer principle. FUNDAMENTAL RESEARCH 2022. [DOI: 10.1016/j.fmre.2022.09.029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Hassoun A, Harastani R, Jagtap S, Trollman H, Garcia-Garcia G, Awad NMH, Zannou O, Galanakis CM, Goksen G, Nayik GA, Riaz A, Maqsood S. Truths and myths about superfoods in the era of the COVID-19 pandemic. Crit Rev Food Sci Nutr 2022; 64:585-602. [PMID: 35930325 DOI: 10.1080/10408398.2022.2106939] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Nowadays, during the current COVID-19 pandemic, consumers increasingly seek foods that not only fulfill the basic need (i.e., satisfying hunger) but also enhance human health and well-being. As a result, more attention has been given to some kinds of foods, termed "superfoods," making big claims about their richness in valuable nutrients and bioactive compounds as well as their capability to prevent illness, reinforcing the human immune system, and improve overall health.This review is an attempt to uncover truths and myths about superfoods by giving examples of the most popular foods (e.g., berries, pomegranates, watermelon, olive, green tea, several seeds and nuts, honey, salmon, and camel milk, among many others) that are commonly reported as having unique nutritional, nutraceutical, and functional characteristics.While superfoods have become a popular buzzword in blog articles and social media posts, scientific publications are still relatively marginal. The reviewed findings show that COVID-19 has become a significant driver for superfoods consumption. Food Industry 4.0 innovations have revolutionized many sectors of food technologies, including the manufacturing of functional foods, offering new opportunities to improve the sensory and nutritional quality of such foods. Although many food products have been considered superfoods and intensively sought by consumers, scientific evidence for their beneficial effectiveness and their "superpower" are yet to be provided. Therefore, more research and collaboration between researchers, industry, consumers, and policymakers are still needed to differentiate facts from marketing gimmicks and promote human health and nutrition.
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Affiliation(s)
- Abdo Hassoun
- Sustainable AgriFoodtch Innovation & Research (SAFIR), Arras, France
- Syrian Academic Expertise (SAE), Gaziantep, Turkey
| | - Rania Harastani
- Wolfson School of Mechanical, Electrical and Manufacturing Engineering, Loughborough University, Loughborough, UK
| | - Sandeep Jagtap
- Sustainable Manufacturing Systems Centre, School of Aerospace, Transport and Manufacturing, Cranfield University, Cranfield, UK
| | - Hana Trollman
- Department of Work, Employment, Management and Organisations, School of Business, University of Leicester, Leicester, UK
| | - Guillermo Garcia-Garcia
- Department of Agrifood System Economics, Centre 'Camino de Purchil', Institute of Agricultural and Fisheries Research and Training (IFAPA), Granada, Spain
| | - Nour M H Awad
- Faculty of Engineering, Food Engineering Department, Ondokuz Mayis University, Samsun, Turkey
| | - Oscar Zannou
- Faculty of Engineering, Food Engineering Department, Ondokuz Mayis University, Samsun, Turkey
| | - Charis M Galanakis
- Department of Research & Innovation, Galanakis Laboratories, Chania, Greece
- Department of Biology, College of Science, Taif University, Taif, Saudi Arabia
- Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin, Turkey
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology, Government Degree College, Shopian, Jammu & Kashmir, India
| | - Asad Riaz
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
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Wu J, Han B, Zhao S, Zhong Y, Han W, Gao J, Wang S. Bioactive characterization of multifloral honeys from Apis cerana cerana, Apis dorsata, and Lepidotrigona flavibasis. Food Res Int 2022; 161:111808. [DOI: 10.1016/j.foodres.2022.111808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 07/28/2022] [Accepted: 08/18/2022] [Indexed: 11/15/2022]
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Yan S, Wang X, Wu Y, Wang K, Shan J, Xue X. A metabolomics approach revealed an Amadori compound distinguishes artificially heated and naturally matured acacia honey. Food Chem 2022; 385:132631. [DOI: 10.1016/j.foodchem.2022.132631] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 03/02/2022] [Accepted: 03/03/2022] [Indexed: 02/04/2023]
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Patrignani M, Battaiotto LL, Conforti PA. Development of a good quality honey biscuit filling: Optimization, sensory properties and shelf life analysis. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Chemical Extraction and Gastrointestinal Digestion of Honey: Influence on Its Antioxidant, Antimicrobial and Anti-Inflammatory Activities. Foods 2021; 10:foods10061412. [PMID: 34207097 PMCID: PMC8235604 DOI: 10.3390/foods10061412] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 06/14/2021] [Accepted: 06/15/2021] [Indexed: 11/21/2022] Open
Abstract
The effect of chemical extraction and in vitro digestion of different kinds of honey on bioactive compounds (total phenolic compounds and flavonoids) and biological activities (antioxidant, antimicrobial and anti-inflammatory) was investigated. The antioxidant activity was evaluated against three radicals (ABTS•+, ROO•, •OH), and the antimicrobial activity was studied against five bacteria (Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, Streptococcus mutans and Pseudomona aeruginosa) and one yeast (Candida albicans). The results show that in comparison with raw honeys, the methanolic extracts exhibited lower values for phenols, flavonoids and antioxidant activity and higher anti-inflammatory and antimicrobial activities against L. monocytogenes. The higher anti-inflammatory activity indicates a possible use of dried honey extracts in the pharmaceutical and cosmetic industries. The digested honeys showed higher total phenolics and higher antioxidant activity than the pre-digested honeys, as well as higher antimicrobial activity against S. aureus and L. monocytogenes, which underlines the possible antioxidant and antimicrobial effects of honey in the human body after the digestion process.
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