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Shaikh JR, Chakraborty S, Odaneth A, Annapure US. A sequential approach of alkali enzymatic extraction of dietary fiber from rice bran: Effects on structural, thermal, crystalline properties, and food application. Food Res Int 2024; 193:114847. [PMID: 39160052 DOI: 10.1016/j.foodres.2024.114847] [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: 04/13/2024] [Revised: 07/22/2024] [Accepted: 07/26/2024] [Indexed: 08/21/2024]
Abstract
Rice bran is abundant in dietary fiber and is often referred to as the seventh nutrient, recognized for its numerous health benefits. The objective of the current study is to investigate the extraction of both soluble and insoluble dietary fiber from defatted rice bran (DRB) using an alkali-enzymatic treatment through response surface methodology. The independent variables like substrate percentage (5-30 %), enzyme concentration (1-50 µL/g), and treatment time (2-12 h) and dependent variables were the yield of soluble and insoluble DF. The highest extraction yield was observed with alkali enzyme concentration (50 µL/g) treatment, resulting in 2 % SDF and 59.5 % IDF at 24 h of extraction. The results indicate that cellulase-AC enzyme aids in the hydrolysis of higher polysaccharides, leading to structural alterations in DRB and an increase in DF yield. Furthermore, the disruption of intra-molecular hydrogen bonding between oligosaccharides and the starch matrix helps to increase in DF yield, was also confirmed through FTIR and SEM. The extracted DF soluble and insoluble was then used to develop rice porridge. Sensory evaluation using fuzzy logic analysis reported the highest scores for samples containing 0.5 % insoluble DF and 1.25 % soluble DF.
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Affiliation(s)
- Jasmin R Shaikh
- Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai 400019, India
| | - Snehasis Chakraborty
- Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai 400019, India
| | - Annamma Odaneth
- Center of Energy Biosciences, Institute of Chemical Technology, Matunga, Mumbai 400019, India
| | - Uday S Annapure
- Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai 400019, India.
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Polanía AM, Ramírez C, Londoño L, Bolívar G, Aguilar CN. Encapsulation of Pineapple Peel Extracts by Ionotropic Gelation Using Corn Starch, Weissella confusa Exopolysaccharide, and Sodium Alginate as Wall Materials. Foods 2023; 12:2943. [PMID: 37569212 PMCID: PMC10418400 DOI: 10.3390/foods12152943] [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: 07/19/2023] [Revised: 07/31/2023] [Accepted: 08/01/2023] [Indexed: 08/13/2023] Open
Abstract
Phenolic compounds that are present in pineapple by-products offer many health benefits to the consumer; however, they are unstable to many environmental factors. For this reason, encapsulation is ideal for preserving their beneficial effects. In this work, extracts were obtained by the combined method of solid-state fermentation with Rhizopus oryzae and ultrasound. After this process, the encapsulation process was performed by ionotropic gelation using corn starch, sodium alginate, and Weissella confusa exopolysaccharide as wall material. The encapsulates produced presented a moisture content between 7.10 and 10.45% (w.b), a solubility of 53.06 ± 0.54%, and a wettability of 31.46 ± 2.02 s. The total phenolic content (TPC), antioxidant capacity of DPPH, and ABTS of the encapsulates were also determined, finding 232.55 ± 2.07 mg GAE/g d.m for TPC, 45.64 ± 0.9 µm Trolox/mg GAE for DPPH, and 51.69 ± 1.08 µm Trolox/mg GAE for ABTS. Additionally, ultrahigh performance liquid chromatography (UHPLC) analysis allowed us to identify and quantify six bioactive compounds: rosmarinic acid, caffeic acid, p-coumaric acid, ferulic acid, gallic acid, and quercetin. According to the above, using ionotropic gelation, it was possible to obtain microencapsulates containing bioactive compounds from pineapple peel extracts, which may have applications in the development of functional foods.
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Affiliation(s)
- Anna María Polanía
- MIBIA Group, Biology Department, Faculty of Natural and Exact Sciences, Universidad del Valle, Cali 760031, Colombia; (A.M.P.); (C.R.); (G.B.)
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico
| | - Cristina Ramírez
- MIBIA Group, Biology Department, Faculty of Natural and Exact Sciences, Universidad del Valle, Cali 760031, Colombia; (A.M.P.); (C.R.); (G.B.)
| | - Liliana Londoño
- BIOTICS Group, School of Basic Sciences, Technology and Engineering, Universidad Nacional Abierta y a Distancia—UNAD, Palmira 763531, Colombia;
| | - German Bolívar
- MIBIA Group, Biology Department, Faculty of Natural and Exact Sciences, Universidad del Valle, Cali 760031, Colombia; (A.M.P.); (C.R.); (G.B.)
| | - Cristobal Noe Aguilar
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico
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Rudrapal M, Maji S, Prajapati SK, Kesharwani P, Deb PK, Khan J, Mohamed Ismail R, Kankate RS, Sahoo RK, Khairnar SJ, Bendale AR. Protective Effects of Diets Rich in Polyphenols in Cigarette Smoke (CS)-Induced Oxidative Damages and Associated Health Implications. Antioxidants (Basel) 2022; 11:1217. [PMID: 35883708 PMCID: PMC9311530 DOI: 10.3390/antiox11071217] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2022] [Revised: 06/20/2022] [Accepted: 06/20/2022] [Indexed: 02/01/2023] Open
Abstract
Cigarette smoking has been responsible for causing many life-threatening diseases such as pulmonary and cardiovascular diseases as well as lung cancer. One of the prominent health implications of cigarette smoking is the oxidative damage of cellular constituents, including proteins, lipids, and DNA. The oxidative damage is caused by reactive oxygen species (ROS, oxidants) present in the aqueous extract of cigarette smoke (CS). In recent years, there has been considerable interest in the potential health benefits of dietary polyphenols as natural antioxidant molecules. Epidemiological studies strongly suggest that long-term consumption of diets (fruits, vegetables, tea, and coffee) rich in polyphenols offer protective effects against the development of cancer, cardiovascular diseases, diabetes, osteoporosis, and neurodegenerative diseases. For instance, green tea has chemopreventive effects against CI-induced lung cancer. Tea might prevent CS-induced oxidative damages in diseases because tea polyphenols, such as catechin, EGCG, etc., have strong antioxidant properties. Moreover, apple polyphenols, including catechin and quercetin, provide protection against CS-induced acute lung injury such as chronic obstructive pulmonary disease (COPD). In CS-induced health problems, the antioxidant action is often accompanied by the anti-inflammatory effect of polyphenols. In this narrative review, the CS-induced oxidative damages and the associated health implications/pathological conditions (or diseases) and the role of diets rich in polyphenols and/or dietary polyphenolic compounds against various serious/chronic conditions of human health have been delineated.
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Affiliation(s)
- Mithun Rudrapal
- Department of Pharmaceutical Chemistry, Rasiklal M. Dhariwal Institute of Pharmaceutical Education and Research, Pune 411019, Maharashtra, India
| | - Siddhartha Maji
- RamEesh Institute of Vocational and Technical Education, Greater Noida 201310, Uttar Pradesh, India; (S.M.); (S.K.P.); (P.K.)
| | - Shiv Kumar Prajapati
- RamEesh Institute of Vocational and Technical Education, Greater Noida 201310, Uttar Pradesh, India; (S.M.); (S.K.P.); (P.K.)
| | - Payal Kesharwani
- RamEesh Institute of Vocational and Technical Education, Greater Noida 201310, Uttar Pradesh, India; (S.M.); (S.K.P.); (P.K.)
| | - Prashanta Kumar Deb
- Department of Pharmaceutical Chemistry, School of Pharmaceutical Sciences, Shoolini University, Solan 173229, Himachal Pradesh, India;
| | - Johra Khan
- Department of Medical Laboratory Sciences, College of Applied Medical Sciences (CAMS), Majmaah University, Al Majmaah 11952, Saudi Arabia; (J.K.); (R.M.I.)
- Health and Basic Sciences Research Center, Majmaah University, Al Majmaah 11952, Saudi Arabia
| | - Randa Mohamed Ismail
- Department of Medical Laboratory Sciences, College of Applied Medical Sciences (CAMS), Majmaah University, Al Majmaah 11952, Saudi Arabia; (J.K.); (R.M.I.)
- Department of Microbiology and Immunology, Veterinary Research Institute, National Research Center (NRC), Giza 12622, Egypt
| | - Rani S. Kankate
- Department of Pharmaceutical Chemistry, MET’s Institute of Pharmacy, Bhujbal Knowledge City, Nashik 422003, Maharashtra, India;
| | - Ranjan Kumar Sahoo
- School of Pharmacy and Life Sciences, Centurion University of Technology and Management, Bhubaneswar 752050, Odisha, India;
| | - Shubham J. Khairnar
- Department of Pharmacology, MET’s Institute of Pharmacy, Bhujbal Knowledge City, Nashik 422003, Maharashtra, India;
| | - Atul R. Bendale
- Sandip Institute of Pharmaceutical Sciences, Nashik 422213, Maharashtra, India;
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Procopio FR, Ferraz MC, Paulino BN, do Amaral Sobral PJ, Hubinger MD. Spice oleoresins as value-added ingredient for food industry: Recent advances and perspectives. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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