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Dulger Altıner D, Yıkmış S, Şimşek MA, Türkol M, Tokatlı Demirok N, Celik G. Impact of Thermosonication Treatment on Parsley Juice: Particle Swarm Algorithm (PSO), Multiple Linear Regression (MLR), and Response Surface Methodology (RSM). ACS OMEGA 2024; 9:29585-29597. [PMID: 39005802 PMCID: PMC11238288 DOI: 10.1021/acsomega.4c02749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 06/08/2024] [Accepted: 06/20/2024] [Indexed: 07/16/2024]
Abstract
Thermosonication (TS), also known as ultrasonic-assisted heat treatment, is gaining attention in liquid product processing due to its ability to improve quality parameters and can serve as an alternative to thermal treatments. The parsley juice (TS-PJ) was subjected to thermosonication treatment (frequency: 26 kHz; power: 200 W; amplitude 60, 70, 80, 90, and 100%; temperature: 40, 45, 50, 55, and 60 °C; time: 4, 6, 8, 10, and 12 min) and was compared with untreated control parsley juice (C-PJ) and pasteurized treated (P-PJ) (85 °C/2 min) parsley juice samples. The objectives of the research work were to determine the effect of thermosonication on the quality attributes such as total chlorophyll and ascorbic acid of parsley juice using particle swarm algorithm (PSO), multiple linear regression (MLR), and response surface methodology (RSM). Thermosonication enhanced the bioactive compounds of parsley juice. The results showed that 15 phenolic compounds were detected in the samples. There was a significant (p < 0.05) increase in gallic acid contents in ultrasound-treated TS-PJ. There was no significant difference in total chlorophyll and ascorbic acid content between C-PJ and TS-PJ samples. Na and K from macro minerals and Fe and Zn from micro minerals were high in PJ samples. While K contents were increased, P contents were lower in the TS-PJ sample. RSM modeling provided superior prediction compared to MLR. PSO, on the other hand, made good predictions intuitively. Thermosonication enriched parsley juice's bioactive components and had positive health effects.
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Affiliation(s)
- Dilek Dulger Altıner
- Department of Gastronomy and Culinary Arts, Tourism Faculty, Kocaeli University, 41400 Kartepe, Kocaeli, Türkiye
| | - Seydi Yıkmış
- Department of Food Technology, Tekirdag Namık Kemal University, 59830 Tekirdag, Türkiye
| | - Mehmet Ali Şimşek
- Department of Computer Technologies, Vocational School of Technical Sciences, Tekirdag Namik Kemal University, 59030 Tekirdag, Türkiye
| | - Melikenur Türkol
- Nutrition and Dietetics, Faculty of Health Sciences, Halic University, 34060 Istanbul, Türkiye
| | - Nazan Tokatlı Demirok
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Tekirdag Namık Kemal University, 59030 Tekirdag, Türkiye
| | - Guler Celik
- The Scientific and Technological Research Council of Turkey, Bursa Test and Analysis Laboratory (TUBITAK BUTAL), Bursa 16190, Türkiye
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Wu D, Cao Y, Yin T, Huang Q. Inhibitive effect of trehalose and sodium pyrophosphate on oxidation and structural changes of myofibrillar proteins in silver carp surimi during frozen storage. Food Res Int 2024; 187:114361. [PMID: 38763645 DOI: 10.1016/j.foodres.2024.114361] [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: 12/24/2023] [Revised: 04/02/2024] [Accepted: 04/17/2024] [Indexed: 05/21/2024]
Abstract
This work investigated the cryoprotective effect of trehalose (TH) and sodium pyrophosphate (SPP) alone and in combination on myofibrillar protein (MP) oxidation and structural changes in silver carp surimi during 90 days of frozen storage (-20 °C). TH combined with SPP was significantly more effective than single TH or SPP in preventing MP oxidation (P < 0.05), showing a higher SH content (6.05 nmol/mg protein), and a lower carbonyl (4.24 nmol/mg protein) and dityrosine content (1280 A.U.). SDS-PAGE results indicated that TH combined with SPP did not differ significantly from TH and SPP in inhibiting protein degradation but was more effective in inhibiting protein crosslinking. Moreover, all cryoprotectants could stabilise the secondary and tertiary structures and inhibit unfolded and aggregation of MP, with the combination of TH and SPP being the best. It's worth noting that TH combined with SPP had a synergistic effect on inhibiting the decrease in α-helix content and gel-forming ability, and the increase in surface hydrophobicity. Overall, TH combined with SPP could significantly inhibited MP oxidation and structural changes in surimi during frozen storage and improve the gel-forming ability, which was significantly better than single TH or SPP.
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Affiliation(s)
- Dan Wu
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
| | - Yuan Cao
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
| | - Tao Yin
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
| | - Qilin Huang
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China.
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Cantero-Bahillo E, Navarro del Hierro J, de las Nieves Siles-Sánchez M, Jaime L, Santoyo S, Martin D. Combination of Fenugreek and Quinoa Husk as Sources of Steroidal and Triterpenoid Saponins: Bioactivity of Their Co-Extracts and Hydrolysates. Foods 2024; 13:562. [PMID: 38397539 PMCID: PMC10888084 DOI: 10.3390/foods13040562] [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: 01/10/2024] [Revised: 02/03/2024] [Accepted: 02/08/2024] [Indexed: 02/25/2024] Open
Abstract
Saponins, both steroidal and triterpenoid, exhibit distinct bioactivities. However, they are not commonly found together in natural sources; instead, sources tend to be rich in one type or another and mainly in the form of saponins rather than the sapogenin aglycones. Developing co-extracts containing both saponin or sapogenin types would be a strategy to harness their respective bioactivities, yielding multibioactive extracts. Therefore, this study evaluates the bioactivity (hypolipidemic, antioxidant, and anti-inflammatory activities) of co-extracts from fenugreek seeds (steroidal-rich saponins) and quinoa husk (triterpenoid-rich saponins), co-extracted at varying proportions, alongside their respective sapogenin-rich hydrolysates. Pancreatic lipase inhibition increased with fenugreek content in co-extracts, especially in sapogenin-rich variants. The latter substantially interfered with cholesterol bioaccessibility (90% vs. 15% in sapogenin-rich extracts). Saponin-rich co-extracts exhibited reduced cytokine release with increased fenugreek content, while sapogenin-rich counterparts showed greater reductions with higher quinoa husk content. Limited cellular antioxidant activities were observed in all extracts, with improved post-hydrolysis bioactivity. Therefore, simultaneous co-extraction of steroidal and triterpenoid sources, such as fenugreek and quinoa husk, as well as their subsequent hydrolysis, are innovative strategies for obtaining multibioactive natural extracts.
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Affiliation(s)
- Emma Cantero-Bahillo
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (E.C.-B.); (M.d.l.N.S.-S.); (L.J.); (S.S.); (D.M.)
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), 28049 Madrid, Spain
| | - Joaquín Navarro del Hierro
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), 28049 Madrid, Spain
- Sección Departamental de Tecnología Alimentaria, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - María de las Nieves Siles-Sánchez
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (E.C.-B.); (M.d.l.N.S.-S.); (L.J.); (S.S.); (D.M.)
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), 28049 Madrid, Spain
| | - Laura Jaime
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (E.C.-B.); (M.d.l.N.S.-S.); (L.J.); (S.S.); (D.M.)
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), 28049 Madrid, Spain
| | - Susana Santoyo
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (E.C.-B.); (M.d.l.N.S.-S.); (L.J.); (S.S.); (D.M.)
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), 28049 Madrid, Spain
| | - Diana Martin
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (E.C.-B.); (M.d.l.N.S.-S.); (L.J.); (S.S.); (D.M.)
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), 28049 Madrid, Spain
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Shi D, Liao N, Liu H, Gao W, Zhong S, Zheng C, Chen H, Xiao L, Zhu Y, Huang S, Zhang Y, Hu Y, Zheng Y, Ji J, Cheng J. Rapid Analysis of Compounds from Piperis Herba and Piperis Kadsurae Caulis and Their Differences Using High-Resolution Liquid-Mass Spectrometry and Molecular Network Binding Antioxidant Activity. Molecules 2024; 29:439. [PMID: 38257353 PMCID: PMC10821392 DOI: 10.3390/molecules29020439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 01/12/2024] [Accepted: 01/13/2024] [Indexed: 01/24/2024] Open
Abstract
There is a serious mixing of Piperis Herba and Piperis Kadsurae Caulis in various parts of China due to the similar traits of lianas, and there is a lack of systematic research on the compound and activity evaluation of the two. Likewise, the differences in compounds brought about by the distribution of origin also need to be investigated. In this study, high-resolution liquid-mass spectrometry (UPLC-Q-Zeno-TOF-MS/MS) was used to analyze samples of Piperis Herba from five origins and Piperis Kadsurae Caulis from five origins, with three batches collected from each origin. The compounds were identified based on precise molecular weights, secondary fragments, and an online database combined with node-to-node associations of the molecular network. The t-test was used to screen and analyze the differential compounds between the two. Finally, the preliminary evaluation of antioxidant activity of the two herbs was carried out using DPPH and ABTS free radical scavenging assays. The results showed that a total of 72 compounds were identified and deduced in the two Chinese medicines. These compounds included 54 amide alkaloids and 18 other compounds, such as flavonoid glycosides. The amide alkaloids among them were then classified, and the cleavage pathways in positive ion mode were summarized. Based on the p-value of the t-test, 32 differential compounds were screened out, and it was found that the compounds of Piperis Herba were richer and possessed a broader spectrum of antioxidant activity, thus realizing a multilevel distinction between Piperis Herba and Piperis Kadsurae Caulis. This study provides a preliminary reference for promoting standardization and comprehensive quality research of the resources of Piperis Herba using Piperis Kadsurae Caulis as a reference.
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Affiliation(s)
- Dezhi Shi
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China; (D.S.); (N.L.); (H.L.); (W.G.); (S.Z.); (C.Z.); (H.C.); (L.X.); (Y.Z.); (S.H.); (Y.Z.); (Y.H.); (Y.Z.)
- Jiangsu Province Engineering Research Center of Classical Prescription, Nanjing 210023, China
| | - Nanxi Liao
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China; (D.S.); (N.L.); (H.L.); (W.G.); (S.Z.); (C.Z.); (H.C.); (L.X.); (Y.Z.); (S.H.); (Y.Z.); (Y.H.); (Y.Z.)
- Jiangsu Province Engineering Research Center of Classical Prescription, Nanjing 210023, China
| | - Hualan Liu
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China; (D.S.); (N.L.); (H.L.); (W.G.); (S.Z.); (C.Z.); (H.C.); (L.X.); (Y.Z.); (S.H.); (Y.Z.); (Y.H.); (Y.Z.)
- Jiangsu Province Engineering Research Center of Classical Prescription, Nanjing 210023, China
| | - Wufeng Gao
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China; (D.S.); (N.L.); (H.L.); (W.G.); (S.Z.); (C.Z.); (H.C.); (L.X.); (Y.Z.); (S.H.); (Y.Z.); (Y.H.); (Y.Z.)
- Jiangsu Province Engineering Research Center of Classical Prescription, Nanjing 210023, China
| | - Shaohui Zhong
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China; (D.S.); (N.L.); (H.L.); (W.G.); (S.Z.); (C.Z.); (H.C.); (L.X.); (Y.Z.); (S.H.); (Y.Z.); (Y.H.); (Y.Z.)
- Jiangsu Province Engineering Research Center of Classical Prescription, Nanjing 210023, China
| | - Chao Zheng
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China; (D.S.); (N.L.); (H.L.); (W.G.); (S.Z.); (C.Z.); (H.C.); (L.X.); (Y.Z.); (S.H.); (Y.Z.); (Y.H.); (Y.Z.)
- Jiangsu Province Engineering Research Center of Classical Prescription, Nanjing 210023, China
| | - Haijie Chen
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China; (D.S.); (N.L.); (H.L.); (W.G.); (S.Z.); (C.Z.); (H.C.); (L.X.); (Y.Z.); (S.H.); (Y.Z.); (Y.H.); (Y.Z.)
| | - Lianlian Xiao
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China; (D.S.); (N.L.); (H.L.); (W.G.); (S.Z.); (C.Z.); (H.C.); (L.X.); (Y.Z.); (S.H.); (Y.Z.); (Y.H.); (Y.Z.)
- Jiangsu Province Engineering Research Center of Classical Prescription, Nanjing 210023, China
| | - Yubo Zhu
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China; (D.S.); (N.L.); (H.L.); (W.G.); (S.Z.); (C.Z.); (H.C.); (L.X.); (Y.Z.); (S.H.); (Y.Z.); (Y.H.); (Y.Z.)
- Jiangsu Province Engineering Research Center of Classical Prescription, Nanjing 210023, China
| | - Shiwen Huang
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China; (D.S.); (N.L.); (H.L.); (W.G.); (S.Z.); (C.Z.); (H.C.); (L.X.); (Y.Z.); (S.H.); (Y.Z.); (Y.H.); (Y.Z.)
| | - Yunyu Zhang
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China; (D.S.); (N.L.); (H.L.); (W.G.); (S.Z.); (C.Z.); (H.C.); (L.X.); (Y.Z.); (S.H.); (Y.Z.); (Y.H.); (Y.Z.)
- Jiangsu Province Engineering Research Center of Classical Prescription, Nanjing 210023, China
| | - Yang Hu
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China; (D.S.); (N.L.); (H.L.); (W.G.); (S.Z.); (C.Z.); (H.C.); (L.X.); (Y.Z.); (S.H.); (Y.Z.); (Y.H.); (Y.Z.)
- Jiangsu Province Engineering Research Center of Classical Prescription, Nanjing 210023, China
| | - Yunfeng Zheng
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China; (D.S.); (N.L.); (H.L.); (W.G.); (S.Z.); (C.Z.); (H.C.); (L.X.); (Y.Z.); (S.H.); (Y.Z.); (Y.H.); (Y.Z.)
- Jiangsu Province Engineering Research Center of Classical Prescription, Nanjing 210023, China
| | - Jing Ji
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China; (D.S.); (N.L.); (H.L.); (W.G.); (S.Z.); (C.Z.); (H.C.); (L.X.); (Y.Z.); (S.H.); (Y.Z.); (Y.H.); (Y.Z.)
- Jiangsu Province Engineering Research Center of Classical Prescription, Nanjing 210023, China
| | - Jianming Cheng
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China; (D.S.); (N.L.); (H.L.); (W.G.); (S.Z.); (C.Z.); (H.C.); (L.X.); (Y.Z.); (S.H.); (Y.Z.); (Y.H.); (Y.Z.)
- Jiangsu Province Engineering Research Center of Classical Prescription, Nanjing 210023, China
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