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Lisiecka K, Dziki D, Karaś M. Physical and Functional Properties of Powders Obtained during Spray Drying of Cyani flos Extracts. Molecules 2024; 29:3400. [PMID: 39064978 PMCID: PMC11279533 DOI: 10.3390/molecules29143400] [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: 07/02/2024] [Revised: 07/17/2024] [Accepted: 07/18/2024] [Indexed: 07/28/2024] Open
Abstract
Edible flowers are a potential source of bioactive ingredients and are also an area of scientific research. Particularly noteworthy are Cyani flos, which have a wide range of uses in herbal medicine. The below study aimed to investigate the influence of selected soluble fiber fractions on the selected properties of physical and biochemical powders obtained during spray drying a water extract of Cyani flos. The drying efficiency for the obtained powders was over 60%. The obtained powders were characterized by low moisture content (≤4.99%) and water activity (≤0.22). The increase in the addition of pectin by the amount of 2-8% in the wall material resulted in a decrease in hygroscopicity, water solubility, and protection of flavonoids and anthocyanins both before and after digestion in the tested powders in comparison to the sample with only inulin as a carrier. Additionally, it was noted that all samples were characterized by high bioaccessibility when determining antioxidant properties and xanthine oxidase inhibition.
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Affiliation(s)
- Katarzyna Lisiecka
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna St. 8, 20-704 Lublin, Poland;
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka St. 31, 20-612 Lublin, Poland
| | - Monika Karaś
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna St. 8, 20-704 Lublin, Poland;
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2
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Davoudi Z, Azizi MH, Barzegar M, Bernkop-Schnürch A. Porous Starch-inulin Loaded Quercetin Microcapsules: Characterization, Antioxidant Activity, in-vitro Release, and Storage Stability. J Pharm Sci 2024; 113:1228-1238. [PMID: 37992869 DOI: 10.1016/j.xphs.2023.11.019] [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: 09/13/2023] [Revised: 11/16/2023] [Accepted: 11/16/2023] [Indexed: 11/24/2023]
Abstract
Quercetin (Q) has many potential health benefits, but its low stability limits its use in functional foods and pharmaceuticals. The low stability of quercetin is a challenge that needs to be addressed to fully realize its therapeutic potential. The purpose of this study was therefore to design a proper carrier based on porous starch (PS) and inulin (IN) in order to improve the stability of Q. The scanning electron microscopy (SEM) images denoted that the Q molecules were adsorbed in the PS pores and partially adhered to the surface of the granules. Both types of the wall material could remarkably enhance the protection of Q against thermal and light degradation. The retention index of Q under different environmental conditions was higher for the PS:IN-Q than PS-Q. The results of Fourier transform infrared spectroscopy (FT-IR) revealed that Q interacted with the wall materials through non-covalent bonds. X-ray diffraction (XRD) also confirmed the encapsulation of Q in the wall materials. The bonding between Q and the hydrogen groups of starch compacted the crystalline regions and increased the relative crystallinity in PS-Q and PS:IN-Q. The DPPH and ABTS scavenging activities of the microcapsules containing the PS and IN were higher than those of free Q. Examination of the in-vitro release profile indicated that the Q release rate was lower from the PS:IN-Q microcapsules (21.6%) than from the PS-Q ones (33.7%). Our findings highlight the significant potential of this novel biopolymer mixture (PS/IN) as a promising wall material for the protection and delivery of bioactive compounds.
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Affiliation(s)
- Zahra Davoudi
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran; Department of Pharmaceutical Technology, University of Innsbruck, Institute of Pharmacy, Center for Chemistry and Biomedicine, Innrain 80-82, 6020 Innsbruck, Austria
| | - Mohammad Hossein Azizi
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
| | - Mohsen Barzegar
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Andreas Bernkop-Schnürch
- Department of Pharmaceutical Technology, University of Innsbruck, Institute of Pharmacy, Center for Chemistry and Biomedicine, Innrain 80-82, 6020 Innsbruck, Austria.
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3
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Li X, Wang Y, Jiang Y, Liu C, Zhang W, Chen W, Tian L, Sun J, Lai C, Bai W. Microencapsulation with fructooligosaccharides and whey protein enhances the antioxidant activity of anthocyanins and their ability to modulate gut microbiota in vitro. Food Res Int 2024; 181:114082. [PMID: 38448092 DOI: 10.1016/j.foodres.2024.114082] [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: 11/04/2023] [Revised: 01/22/2024] [Accepted: 01/29/2024] [Indexed: 03/08/2024]
Abstract
Anthocyanins are the primary functional pigments in the diet. However, anthocyanins exhibit instability during digestion, coupled with limited bioavailability. Microencapsulation offers anthocyanins a sheltered environment, enhancing their stability and bioactivity. Fructooligosaccharides (FOS) and whey protein (WP) commonly serve as wall materials in microencapsulation and represent a significant source of probiotic functionality. Our prior research successfully established a robust microencapsulation system for anthocyanins utilizing FOS and WP. This study investigates the antioxidative capacity, stability during in vitro digestion, modulation on gut microbiota, and short-chain fatty acids (SCFAs) production of black soybean skin anthocyanins microencapsulated with FOS and WP (anthocyanin-loaded microencapsule particles, ALM). The results demonstrate that ALM exhibits a superior antioxidant capacity compared to free anthocyanins (ANCs) and cyanidin-3-glucoside (C3G). During simulated digestion, ALM exhibits enhanced anthocyanin retention compared with ANC in both gastric and intestinal phases. In comparison with ANC and even non-loaded microcapsules (NLM), in vitro fermentation demonstrates that ALM exhibits the highest gas production and lowered pH, indicating excellent fermentation activity. Furthermore, in comparison with ANC or NLM, ALM exerts a positive influence on the diversity and composition of gut microbiota, with potentially beneficial genera such as Faecalibacterium and Akkermansia exhibiting higher relative abundance. Moreover, ALM stimulates the production of SCFAs, particularly acetic and propionic acids. In conclusion, microencapsulation of anthocyanins with FOS-WP enhances their antioxidative capacity and stability during in vitro digestion. Simultaneously, this microencapsulation illustrates a positive regulatory effect on the intestinal microbiota community and SCFA production, conferring potential health benefits.
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Affiliation(s)
- Xusheng Li
- The Sixth Affiliated Hospital of Jinan University, Dongguan, 523576, PR China; Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China
| | - Yuxin Wang
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China
| | - Yan Jiang
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China
| | - Chuqi Liu
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China
| | - Wenbao Zhang
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China
| | - Weiwen Chen
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China
| | - Lingmin Tian
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China
| | - Jianxia Sun
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, 510006, PR China
| | - Caiyong Lai
- The Sixth Affiliated Hospital of Jinan University, Dongguan, 523576, PR China; Department of Urology, The First Affiliated Hospital of Jinan University, Guangzhou, 510632, PR China.
| | - Weibin Bai
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China.
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4
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Lin X, Zhang X, Xu B. Differences in physicochemical, rheological, and prebiotic properties of inulin isolated from five botanical sources and their potential applications. Food Res Int 2024; 180:114048. [PMID: 38395565 DOI: 10.1016/j.foodres.2024.114048] [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: 11/23/2023] [Revised: 01/19/2024] [Accepted: 01/24/2024] [Indexed: 02/25/2024]
Abstract
This study compares the physicochemical and prebiotic properties of inulin isolated from five botanical sources. The average degree of polymerization (DP) for inulin ranged from 5.00 to 13.33. Notably, inulin from Dahlia tubers (DP = 13) and Platycodonis Radix (DP = 8) demonstrated granular, clustered morphology under SEM, semi-crystalline structures via X-ray diffraction, and exhibited shear-thinning behaviors from shear rate 1 s-1 to 500 s-1. In contrast, inulin from Jerusalem artichoke (DP = 5), chicory root (DP = 7), and Asparagi Radix (DP = 5) showcased rough flake morphologies under SEM, amorphous structures in X-ray patterns, and similar shear-thinning behaviors. All inulin types showed acid stability at pH levels below 2.0, with a reducing sugar conversion ratio (RRS) under 1 %. Furthermore, the isolated inulin from the different sources presented prebiotic capacity when added as a sole carbon source in the culture media of the probiotics Lactobacillus paracasei and Bifidobacterium longum. This study provides the properties of inulin from various sources, thereby offering a reference for the selection of appropriate inulin in industrial applications based on the desired characteristics of the final product.
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Affiliation(s)
- Xiaojun Lin
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China
| | - Xuanyi Zhang
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China
| | - Baojun Xu
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China.
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Wang Y, Li Z, Bao Y, Cui H, Li J, Song B, Wang M, Li H, Cui X, Chen Y, Chen W, Yang S, Yang Y, Jin Z, Si X, Li B. Colon-targeted delivery of polyphenols: construction principles, targeting mechanisms and evaluation methods. Crit Rev Food Sci Nutr 2023:1-23. [PMID: 37823723 DOI: 10.1080/10408398.2023.2266842] [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: 10/13/2023]
Abstract
Polyphenols have received considerable attention for their promotive effects on colonic health. However, polyphenols are mostly sensitive to harsh gastrointestinal environments, thus, must be protected. It is necessary to design and develop a colon-targeted delivery system to improve the stability, colon-targeting and bioavailability of polyphenols. This paper mainly introduces research on colon-targeted controlled release of polyphenols. The physiological features affecting the dissolution, release and absorption of polyphenol-loaded delivery systems in the colon are first discussed. Simultaneously, the types of colon-targeted carriers with different release mechanisms are described, and colon-targeting assessment models that have been studied so far and their advantages and limitations are summarized. Based on the current research on polyphenols colon-targeting, outlook and reflections are proposed, with the goal of inspiring strategic development of new colon-targeted therapeutics to ensure that the polyphenols reach the colon with complete bioactivity.
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Affiliation(s)
- Yidi Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Zhiying Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Yiwen Bao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Huijun Cui
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Jiaxin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Baoge Song
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Mengzhu Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Haikun Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Xingyue Cui
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Wei Chen
- Faculty of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Shufang Yang
- Zhejiang Lanmei Technology Co., Ltd, Zhu-ji City, Zhejiang Province, China
| | - Yiyun Yang
- Zhejiang Lanmei Technology Co., Ltd, Zhu-ji City, Zhejiang Province, China
| | - Zhufeng Jin
- Zhejiang Lanmei Technology Co., Ltd, Zhu-ji City, Zhejiang Province, China
| | - Xu Si
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
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Lisiecka K, Dziki D, Gawlik-Dziki U, Świeca M, Różyło R. Influence of Soluble Fiber as a Carrier on Antioxidant and Physical Properties of Powders Produced Based on the Spray Drying of Malvae arboreae flos Aqueous Extracts. Foods 2023; 12:3363. [PMID: 37761072 PMCID: PMC10527584 DOI: 10.3390/foods12183363] [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: 07/29/2023] [Revised: 09/03/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023] Open
Abstract
The objective of this study was to assess the impact of inulin and pectin, wherein pectin replaced inulin with weight ranging from 2% to 8%, as wall materials on various aspects: bioactive component content, antioxidant and anti-inflammatory properties, bioavailability, powder recovery during the drying process, and selected physical characteristics of powders derived from Malvae arboreae flos aqueous extracts obtained through spray drying. Powders containing a soluble fraction of fiber demonstrated a recovery efficiency of over 50% during drying, along with low moisture content, water activity, and hygroscopicity, coupled with high solubility. The incorporation of pectin up to 8% did not significantly alter the color profile of the powders. However, at levels of 4% to 8% pectin, concave distortions and particle morphology cracks became noticeable, along with the potential to form agglomerates (evident when the span index ranged between 5.11 and 14.51). The substitution of inulin with pectin led to higher total contents of flavonoids (from 1.31% to 49.57% before digestion, and from 18.92% to 36.48% after digestion) and anthocyanins (from 45.79% to 78.56% before digestion, and from 65.45% to 521.81% after digestion) compared to samples containing only inulin as a carrier. Bioacceptability values exceeding 100% indicated effective preservation of compounds responsible for ferric-reducing antioxidant power, as well as the inhibition of xanthine oxidase and cyclooxygenase-2 across all samples.
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Affiliation(s)
- Katarzyna Lisiecka
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna St. 8, 20-704 Lublin, Poland (U.G.-D.)
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka St. 31, 20-612 Lublin, Poland
| | - Urszula Gawlik-Dziki
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna St. 8, 20-704 Lublin, Poland (U.G.-D.)
| | - Michał Świeca
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna St. 8, 20-704 Lublin, Poland (U.G.-D.)
| | - Renata Różyło
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka St. 28, 20-612 Lublin, Poland
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Arruda HS, Silva EK, Pastore GM, Marostica Junior MR. Non-Thermal Supercritical Carbon Dioxide Processing Retains the Quality Parameters and Improves the Kinetic Stability of an Araticum Beverage Enriched with Inulin-Type Dietary Fibers. Foods 2023; 12:2595. [PMID: 37444333 DOI: 10.3390/foods12132595] [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: 05/24/2023] [Revised: 06/27/2023] [Accepted: 07/02/2023] [Indexed: 07/15/2023] Open
Abstract
Fruit-based beverages have been considered excellent food vehicles for delivering prebiotics. However, the conventional thermal processes currently used to microbiologically and enzymatically stabilize these products may cause significant losses in their sensory, physicochemical, nutritional, and bioactive characteristics. Thus, in this study, we evaluate the effect of different levels of pressure (8, 15, and 21 MPa) and temperature (35 and 55 °C) on the characteristics of an inulin-enriched araticum beverage processed with non-thermal supercritical carbon dioxide (SC-CO2) technology. The temperature showed a significant effect on total soluble solids, pH, particle size distribution, and kinetic stability. In contrast, pressure affected only the particle size distribution. The interaction between pressure and temperature influenced the total soluble solids, pH, and particle size distribution. Color parameters, ζ-potential, and glucose and fructose contents were not modified after all SC-CO2 treatments. Moreover, the SC-CO2 treatments preserved the inulin molecular structure, thus maintaining its prebiotic functionality. Overall, the SC-CO2 treatment did not alter the sensory, nutritional, and functional quality of the beverage, while improving its physical stability during storage. Therefore, non-thermal SC-CO2 treatment can be an alternative to current conventional processes for stabilizing inulin-enriched fruit-based beverages.
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Affiliation(s)
- Henrique Silvano Arruda
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, SP, Brazil
| | - Eric Keven Silva
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, SP, Brazil
| | - Glaucia Maria Pastore
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, SP, Brazil
| | - Mario Roberto Marostica Junior
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, SP, Brazil
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Huang Y, Guo Z, Chen Z, Lei D, Li S, Zhu Z, Barba FJ, Cheng S. Combination with litchi procyanidins under PEF treatment alters the physicochemical and processing properties of inulin. Food Chem X 2023; 18:100635. [PMID: 36968317 PMCID: PMC10031345 DOI: 10.1016/j.fochx.2023.100635] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 02/24/2023] [Accepted: 03/07/2023] [Indexed: 03/12/2023] Open
Abstract
A novel alternative to prepare the inulin-procyanidin complex assisted by pulsed electric field (PEF) treatment was explored in this study. Results showed that the optimal condition of PEF treatment enhanced the adsorption rate of procyanidins to inulin from 78.56 to 103.46 μg/mg. Based on well fitted by Redlich-Peterson model and spectral analysis including UV and FT-IR, the interaction between inulin and procyanidin was evidenced to be dominated by hydrogen bonds. The DSC curve and the SEM spectrum displayed better stability of the PEF-treated inulin-procyanidin complex than the untreated complex. The PEF-treated complex had lower solubility but higher water-holding capacity than inulin, which exhibited stronger shear-thinning property and more stable flow behavior referring to rheological analysis. Furthermore, the gel formed from the PEF-treated complex possessed greater hardness, chewiness and viscosity, with no significant effects noted in terms of springiness, cohesiveness and resilience.
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Strieder MM, Arruda HS, Pastore GM, Silva EK. Inulin-type dietary fiber stability after combined thermal, mechanical, and chemical stresses related to ultrasound processing of prebiotic apple beverage. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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10
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Hydrothermal pretreatment based on semi-continuous flow-through sequential reactors for the recovery of bioproducts from jabuticaba (Myrciaria cauliflora) peel. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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11
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Recent advances in oral delivery of bioactive molecules: Focus on prebiotic carbohydrates as vehicle matrices. Carbohydr Polym 2022; 298:120074. [DOI: 10.1016/j.carbpol.2022.120074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 08/31/2022] [Accepted: 09/01/2022] [Indexed: 11/18/2022]
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Eco-Friendly Detoxification of Congo Red Dye from Water by Citric Acid Activated Bioadsorbents Consisting of Watermelon and Water Chestnuts Peels Collected from Indigenous Resources. ADSORPT SCI TECHNOL 2022. [DOI: 10.1155/2022/9056288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022] Open
Abstract
The native peels of two cheap, locally available adsorbents, watermelon (PWM) and water chestnuts (PWC), were chemically processed with different chemicals as modifying agents for the determination and assessment of their adsorption ability for the removal and clearance of harmful, venomous, and pernicious Congo red (CGR), as an acidic nature anionic dye, from the aqueous system. In successive batch experiments, the citric acid-treated peels CPWM and CPWC have shown more promising adsorption performance than their raw and untreated peel counterparts due to the availability of additional adsorption active binding sites evidenced through FT-IR and SEM characterizations. In the Langmuir and Temkin models, the correlation coefficients (
) for the adsorptive removal of CGR on CPWM, PWM, CPWC, and PWC are very close to unity, 0.99 for each case of adsorption performance. Furthermore, the
nonlinear statistical results for the elimination of CGR on citric acid-treated adsorbents (CPWM and CPWC) are 8.3 and 7.95 mg/g whereas for their unmodified forms (PWM and PWC) are 2.23 and 4.32 mg/g, respectively, reflecting homogenous and monolayer adsorption mechanism. The greater values of
1.4 and 1.3 J/mole, for adsorptive removal of dye on CPWM and CPWC, respectively, as compared to their unmodified forms PWM and PWC which are 0.53 and 0.55 J/mole, respectively, indicate the stronger adsorbate-adsorbent associations. The mechanism follows the pseudo second order in the better mode, while thermodynamic statics for ΔH0,ΔG0, ΔS0, and ΔE0, indicate spontaneous and exothermic behavior of adsorption. This study tends to suggest that citric acid-modified adsorbents CPWM and CPWC may indeed be exploited efficiently to eliminate Congo red dye from wastewater.
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Aredo V, Passalacqua ES, de Oliveira AL. Hydrolysed collagen as carrier material for particle formation via supercritical CO2 impregnation. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105647] [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]
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14
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Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031424] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better quality attributes. The natural bioactive compounds possess different types of bioactivities, e.g., antioxidative, antimicrobial, antihypertensive, and antiobesity activities. The most common method for the development of functional food is the fortification of these bioactive compounds during food product manufacturing. However, many of these natural bioactive compounds are heat-labile and less stable. Therefore, the industry and researchers proposed the microencapsulation of natural bioactive compounds, which may improve the stability of these compounds during processing and storage conditions. It may also help in controlling and sustaining the release of natural compounds in the food product matrices, thus, providing bioactivity for a longer duration. In this regard, several advanced techniques have been explored in recent years for microencapsulation of bioactive compounds, e.g., essential oils, healthy oils, phenolic compounds, flavonoids, flavoring compounds, enzymes, and vitamins. The efficiency of microencapsulation depends on various factors which are related to natural compounds, encapsulating materials, and encapsulation process. This review provides an in-depth discussion on recent advances in microencapsulation processes as well as their application in food systems.
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Ziagova MG, Mavromatidou C, Samiotis G, Amanatidou E. Enhancing Phenolic Content of Medicinal Aromatic Plants Extracts-Biofunctional Foods Preparation. PLANTS (BASEL, SWITZERLAND) 2021; 11:76. [PMID: 35009080 PMCID: PMC8747318 DOI: 10.3390/plants11010076] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Revised: 12/21/2021] [Accepted: 12/24/2021] [Indexed: 06/14/2023]
Abstract
In this study, the assessment of TPC and antioxidant activity enhancement of medicinal and aromatic plant (MAP) aqueous extracts using natural sweeteners or encapsulation materials was carried out. MAP extracts fortified with polyphenols were used to produce biofunctional chocolate bites. Honey or erythritol added to Melissa officinalis concentrated aqueous extracts exhibited TPC at 19.53 mg GAE/mL and 18.24 mg GAE/mL, respectively, and DPPH radical scavenging activity greater than 82%, comparing to its non-concentrated aqueous extract (3.74 mg GAE/mL and 72.9%, respectively). Honey added to MAP concentrated aqueous extract mixtures presented up to twofold higher TPC compared to M. officinalis concentrated aqueous extracts with honey. Chocolate bites with MAP concentrated aqueous extract mixtures and honey exhibited TPC and DPPH radical scavenging activity at 29.48 mg GAE/g chocolate and 93.7%, respectively. The addition of gum arabic or inulin in MAP concentrated aqueous extract mixtures increased the TPC up to 12-fold (40.37 mg GAE/mL and 34.14 mg GAE/mL, respectively) compared to its non-concentrated aqueous extracts (3.38 mg GAE/mL), whereas DPPH radical scavenging activity approached 99.5%. Honey incorporation as a sweetener and polyphenolic compound encapsulation in gum arabic can lead to the production of biofunctional foods with elevated cytoprotective action without compromising their organoleptic attributes.
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Castangia I, Manca ML, Allaw M, Hellström J, Granato D, Manconi M. Jabuticaba ( Myrciaria jaboticaba) Peel as a Sustainable Source of Anthocyanins and Ellagitannins Delivered by Phospholipid Vesicles for Alleviating Oxidative Stress in Human Keratinocytes. Molecules 2021; 26:molecules26216697. [PMID: 34771107 PMCID: PMC8587422 DOI: 10.3390/molecules26216697] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 10/31/2021] [Accepted: 11/02/2021] [Indexed: 11/17/2022] Open
Abstract
The Brazilian berry scientifically known as jabuticaba is a fruit covered by a dark purple peel that is still rich in bioactives, especially polyphenols. Considering that, this work was aimed at obtaining an extract from the peel of jabuticaba fruits, identifying its main components, loading it in phospholipid vesicles specifically tailored for skin delivery and evaluating their biological efficacy. The extract was obtained by pressurized hot water extraction (PHWE), which is considered an easy and low dissipative method, and it was rich in polyphenolic compounds, especially flavonoids (ortho-diphenols and condensed tannins), anthocyanins (cyanidin 3-O-glucoside and delphinidin 3-O-glucoside) and gallic acid, which were responsible for the high antioxidant activity detected using different colorimetric methods (DPPH, FRAP, CUPRAC and metal chelation). To improve the stability and extract effectiveness, it was incorporated into ultradeformable phospholipid vesicles (transfersomes) that were modified by adding two different polymers (hydroxyethyl cellulose and sodium hyaluronate), thus obtaining HEcellulose-transfersomes and hyaluronan-transfersomes. Transfersomes without polymers were the smallest, as the addition of the polymer led to the formation of larger vesicles that were more stable in storage. The incorporation of the extract in the vesicles promoted their beneficial activities as they were capable, to a greater extent than the solution used as reference, of counteracting the toxic effect of hydrogen peroxide and even of speeding up the healing of a wound performed in a cell monolayer, especially when vesicles were enriched with polymers. Given that, polymer enriched vesicles may represent a good strategy to produce cosmetical and cosmeceutical products with beneficial properties for skin.
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Affiliation(s)
- Ines Castangia
- Department of Scienze della Vita e dell’Ambiente, University of Cagliari, 09124 Cagliari, Italy; (I.C.); (M.A.); (M.M.)
| | - Maria Letizia Manca
- Department of Scienze della Vita e dell’Ambiente, University of Cagliari, 09124 Cagliari, Italy; (I.C.); (M.A.); (M.M.)
- Correspondence: (M.L.M.); (D.G.)
| | - Mohamad Allaw
- Department of Scienze della Vita e dell’Ambiente, University of Cagliari, 09124 Cagliari, Italy; (I.C.); (M.A.); (M.M.)
| | - Jarkko Hellström
- Food Processing and Quality, Natural Resources Institute Finland (Luke), FI-31600 Jokioinen, Finland;
| | - Daniel Granato
- Department of Biological Sciences, Faculty of Science and Engineering, University of Limerick, V94 T9PX Limerick, Ireland
- Correspondence: (M.L.M.); (D.G.)
| | - Maria Manconi
- Department of Scienze della Vita e dell’Ambiente, University of Cagliari, 09124 Cagliari, Italy; (I.C.); (M.A.); (M.M.)
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Inada KOP, Leite IB, Martins ABN, Fialho E, Tomás-Barberán FA, Perrone D, Monteiro M. Jaboticaba berry: A comprehensive review on its polyphenol composition, health effects, metabolism, and the development of food products. Food Res Int 2021; 147:110518. [PMID: 34399496 DOI: 10.1016/j.foodres.2021.110518] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 06/04/2021] [Accepted: 06/10/2021] [Indexed: 12/12/2022]
Abstract
Jaboticaba, a popular Brazilian berry, has been studied due to its relevant polyphenol composition, health benefits and potential use for the development of derived food products. Considering that around 200 articles have been published in recent years, this review aims to provide comprehensive and updated information, as well as a critical discussion on: (i) jaboticaba polyphenolic composition and extraction methods for their accurate determination; (ii) jaboticaba polyphenol's metabolism; (iii) biological effects of the fruit and the relationship with its polyphenols and their metabolites; (iv) challenges in the development of jaboticaba derived products. The determination of jaboticaba polyphenols should employ hydrolysis procedures during extraction, followed by liquid chromatographic analysis. Jaboticaba polyphenols, mainly anthocyanins and ellagitannins, are extensively metabolized, and their metabolites are probably the most important contributors to the relevant health effects associated with the fruit, such as antioxidant, anti-inflammatory, antidiabetic, hepatoprotective and hypolipidemic. Most of the technological processing of jaboticaba fruit and its residues is related to their application as a colorant, antioxidant, antimicrobial and source of polyphenols. The scientific literature still lacks studies on the metabolism and bioactivity of polyphenols from jaboticaba in humans, as well as the effect of technological processes on these issues.
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Affiliation(s)
- Kim Ohanna Pimenta Inada
- Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, 21941-902 Rio de Janeiro, Brazil; Laboratório de Bioquímica Nutricional e de Alimentos, Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, sala 528A, 21941-909 Rio de Janeiro, Brazil; Instituto de Nutrição, Universidade Estadual do Rio de Janeiro, R. São Francisco Xavier, 524, Pavilhão João Lyra Filho, 12° andar, Bloco D, sala 12.002, 20550-900 Rio de Janeiro, Brazil.
| | - Iris Batista Leite
- Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, 21941-902 Rio de Janeiro, Brazil
| | - Ana Beatriz Neves Martins
- Laboratório de Bioquímica Nutricional e de Alimentos, Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, sala 528A, 21941-909 Rio de Janeiro, Brazil
| | - Eliane Fialho
- Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, 21941-902 Rio de Janeiro, Brazil.
| | - Francisco A Tomás-Barberán
- Research Group on Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC, P.O. Box 164, 30100 Campus de Espinardo, Murcia, Spain.
| | - Daniel Perrone
- Laboratório de Bioquímica Nutricional e de Alimentos, Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, sala 528A, 21941-909 Rio de Janeiro, Brazil.
| | - Mariana Monteiro
- Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, 21941-902 Rio de Janeiro, Brazil.
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Advanced characterization of polyphenols from Myrciaria jaboticaba peel and lipid protection in in vitro gastrointestinal digestion. Food Chem 2021; 359:129959. [PMID: 33965762 DOI: 10.1016/j.foodchem.2021.129959] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 04/19/2021] [Accepted: 04/24/2021] [Indexed: 12/15/2022]
Abstract
Ultrasound-assisted and solvent extractions resulted in similar levels of hydrolyzable tannins (10.3-6.0 mg/g), anthocyanins (7.8-10.2 mg/g) and flavonols (0.24-0.32 mg/g) for dried Myrciaria jaboticaba peel (DJP). Ultrasound was efficient for the extraction of poorly soluble hydrolyzable tannins but affected the stability of anthocyanins and flavonols. UPLC-DAD-MSn allowed the identification of 44 hydrolyzable tannins as single and mixed hexosides bearing galloyl, HHDP and tergalloyl units. Twelve mixed HHDP-galloylgluconic acids and tergalloylated hexosides were newly discovered in this work. Acid hydrolysis of both ultrasonic extract and DJP yielded five major compounds, i.e. gallic acid, ellagic acid, gallic acid-C-hexoside, valoneic acid dilactone and sanguisorbic acid dilactone and pointed to higher contents in hydrolyzable tannins than by summing individual polyphenols after UPLC. Last, cyanidin-3-O-glucoside and hydrolyzable tannins from the ultrasonic extract inhibited lipid peroxidation of a Western type meal in in vitro digestion, suggesting a health benefit for these jabuticaba polyphenols.
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Tarifa MC, Piqueras CM, Genovese DB, Brugnoni LI. Microencapsulation of Lactobacillus casei and Lactobacillus rhamnosus in pectin and pectin-inulin microgel particles: Effect on bacterial survival under storage conditions. Int J Biol Macromol 2021; 179:457-465. [PMID: 33711368 DOI: 10.1016/j.ijbiomac.2021.03.038] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 03/04/2021] [Accepted: 03/08/2021] [Indexed: 01/15/2023]
Abstract
The main objective of the research was to evaluate the performance of synbiotic delivery systems using pectin microgels on the protection of two probiotic strains (Lactobacillus casei ATCC 393 and Lactobacillus rhamnosus strain GG [ATCC 53103]) to simulated gastrointestinal digestion (GD) and storage conditions (4 ± 1 °C) in a 42 days trial. Microgel particles were prepared by ionotropic gelation method and three variables were evaluated: incubation time (24 and 48 h), free vs encapsulated cells, and presence or absence of prebiotic (commercial and Jerusalem artichoke inulin). Results demonstrated an encapsulation efficiency of 96 ± 4% into particles with a mean diameter between 56 and 118 μm. The viability of encapsulated cells after 42 days storage stayed above 7 log units, being encapsulated cells in pectin-inulin microgels more resistant to GD compared to non-encapsulated cells or without prebiotics. In all cases incubation time influenced the strains' survival.
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Affiliation(s)
- María Clara Tarifa
- Universidad Nacional de Río Negro, CIT Río Negro, Río Negro, Argentina; Centro de Investigaciones y Transferencia de Río Negro, CIT Río Negro (CONICET-UNRN), Villa Regina, Río Negro, Argentina.
| | - Cristian Martín Piqueras
- Planta Piloto de Ingeniería Química, PLAPIQUI (UNS-CONICET), Bahía Blanca, Buenos Aires, Argentina; Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Argentina
| | - Diego Bautista Genovese
- Planta Piloto de Ingeniería Química, PLAPIQUI (UNS-CONICET), Bahía Blanca, Buenos Aires, Argentina; Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Argentina
| | - Lorena Inés Brugnoni
- Instituto de Ciencias Biológicas y Biomédicas del Sur, INBIOSUR (UNS-CONICET), Bahía Blanca, Buenos Aires, Argentina; Departamento de Biología, Bioquímica y Farmacia, Universidad Nacional del Sur (UNS), Argentina
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Wu D, Ye X, Linhardt RJ, Liu X, Zhu K, Yu C, Ding T, Liu D, He Q, Chen S. Dietary pectic substances enhance gut health by its polycomponent: A review. Compr Rev Food Sci Food Saf 2021; 20:2015-2039. [PMID: 33594822 DOI: 10.1111/1541-4337.12723] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 01/17/2021] [Accepted: 01/19/2021] [Indexed: 12/15/2022]
Abstract
Pectic substances, one of the cell wall polysaccharides, exist widespread in vegetables and fruits. A surge of recent research has revealed that pectic substances can inhibit gut inflammation and relieve inflammatory bowel disease symptoms. However, physiological functions of pectins are strongly structure dependent. Pectic substances are essentially heteropolysaccharides composed of homogalacturonan and rhamnogalacturonan backbones substituted by various neutral sugar sidechains. Subtle changes in the architecture of pectic substances may remarkably influence the nutritional function of gut microbiota and the host homeostasis of immune system. In this context, developing a structure-function understanding of how pectic substances have an impact on an inflammatory bowel is of primary importance for diet therapy and new drugs. Therefore, the present review has summarized the polycomponent nature of pectic substances, the activities of different pectic polymers, the effects of molecular characteristics and the underlying mechanisms of pectic substances. The immunomodulated property of pectic substances depends on not only the chemical composition but also the physical structure characteristics, such as molecular weight (Mw ) and chain conformation. The potential mechanisms by which pectic substances exert their protective effects are mainly reversing the disordered gut microbiota, regulating immune cells, enhancing barrier function, and inhibiting pathogen adhesion. The manipulation of pectic substances on gut health is sophisticated, and the link between structural specificity of pectins and selective regulation needs further exploration.
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Affiliation(s)
- Dongmei Wu
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Xingqian Ye
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Hangzhou, China
| | - Robert J Linhardt
- Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, New York, USA
| | - Xuwei Liu
- UMR408, Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), INRAE, Avignon, France
| | - Kai Zhu
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Chengxiao Yu
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Tian Ding
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Donghong Liu
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Qiaojun He
- Institute of Pharmacology & Toxicology, College of Pharmaceutical Sciences, Zhejiang University, Hangzhou, China
| | - Shiguo Chen
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Hangzhou, China
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Ozogul F, Elabed N, Ceylan Z, Ocak E, Ozogul Y. Nano-technological approaches for plant and marine-based polysaccharides for nano-encapsulations and their applications in food industry. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 97:187-236. [PMID: 34311900 DOI: 10.1016/bs.afnr.2021.02.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/26/2023]
Abstract
Novel food preservation methods, along with preservatives have been employed to prevent food products from spoilage. There is an increasing demand to substitute synthetic preservatives with natural bioactive compounds since they are safe and environmentally friendly. Bioactive compounds with functional and therapeutic properties are found in foods and have also beneficial physiological and immunological health effects. However, there are some issues associated with bioactive compounds, such as low stability, solubility, and permeability. Encapsulation techniques, especially nano-encapsulation, are a promising technique to overcome these restrictions. A range of the plants' constituents can be converted into bio-nanomaterials. Major plant constituents are polysaccharides which have good biocompatibility properties and therapeutic activities, such as antioxidant, antiviral, anti-inflammatory, anti-allergic, and anti-tumor. Among plant and marine-based polysaccharides, cellulose, starch, alginates, chitosan, and carrageenans have been used as carrier materials to preserve core material. Moreover, many studies indicated that favorable sources such as plant and marine based polysaccharides are emerging. This chapter will cover plant and marine-based polysaccharides for nano-encapsulation and their application in the food industry.
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Affiliation(s)
- Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.
| | - Nariman Elabed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Tunis, Tunisia
| | - Zafer Ceylan
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, Van Yüzüncü Yıl University, Van, Turkey
| | - Elvan Ocak
- Faculty of Engineering, Department of Food Engineering, Yuzuncu Yil University, Van, Turkey
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
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