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Williams G, De-Souza LD, M. Kpodo F, Agbenorhevi JK. Physicochemical evaluation of okra residue obtained after pectin extraction. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2173776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Gifty Williams
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Leonard D.K. De-Souza
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Fidelis M. Kpodo
- Department of Nutrition and Dietetics, University of Health and Allied Sciences, Ho, Ghana
| | - Jacob K. Agbenorhevi
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
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Emulsifiers from White Beans: Extraction and Characterization. COLLOIDS AND INTERFACES 2022. [DOI: 10.3390/colloids6040071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
This paper studies the emulsification capacity of aqueous extracts from white beans and reports the relations between the composition and structure of the extracts’ macromolecular components and their exerted emulsification ability. The extracts comprise of three distinct populations: one of large (few MDa) polysaccharides, proteins (tens of kDa), and smaller molecular entities (oligopeptides and oligosaccharides, polyphenols, and salts, among other molecules); the proteins and the smaller molecules adsorb onto oil–water interfaces, providing some emulsification capacity at pH 3 and adequate emulsification at pH 7. Unabsorbed polysaccharides, such as starch, cause depletion flocculation. Pickering phenomena are involved in the stabilization mechanism. The findings are supported by SEC–MALLS/UV, confocal microscopy, zeta potential measurements, and FT–IR data. A discussion is made on the particular attributes of each population in emulsion stability, on their relevance to culinary practice, and in their potential as replacers of artificial emulsifiers.
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Rountou E, Taplidis K, Georgakoudis G, Georgiou D, Kyriakoudi A, Mourtzinos I, Kalogianni EP, Giotis C, Ritzoulis C. Emulsifiers from Yellow Split Peas. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09757-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Kurra P, Narra K, Orfali R, Puttugunta SB, Khan SA, Meenakshi DU, Francis AP, Asdaq SMB, Imran M. Studies on Jackfruit–Okra Mucilage-Based Curcumin Mucoadhesive Tablet for Colon Targeted Delivery. Front Pharmacol 2022; 13:902207. [PMID: 35846997 PMCID: PMC9284007 DOI: 10.3389/fphar.2022.902207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Accepted: 05/04/2022] [Indexed: 11/21/2022] Open
Abstract
The present work investigates a blend of jack fruit mucilage (JFM) and okra mucilage (OKM) as promising mucoadhesive carriers for colon-specific delivery of a curcumin (CMN)-loaded mucoadhesive tablet (CMT) formulation. Formulation optimization was performed using central composite design (CCD) to further decipher the effect of varying proportions of the mucoadhesive carriers JFM and OKG on response factors such as drug release (% DR) and mucoadhesive strength (MA). The optimized formulation CMT (F14) demonstrated a favorable 54.35% in vitro release of CMN in 12 h with release kinetics resulting from a zero-order anomalous diffusion mechanism and MA of 34.1733 ± 1.26 g. Accelerated stability testing of CMT (F14) confirmed a shelf life of about 4.7 years. In vivo drug targeting studies performed using rabbit models in order to observe transit behavior (colon-specific delivery) of the dosage form were assessed by fluoroscopic images of the GI tract. Taking the results together, the results confirm that the combination of JFM and OKM could be exploited as an ideal mucoadhesive carrier for effective delivery of macromolecules to the colon.
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Affiliation(s)
- Pallavi Kurra
- Vignan Pharmacy College, Gundur, India
- *Correspondence: Pallavi Kurra,
| | - Kishore Narra
- Department of Pharmaceutical Technology, BIT Campus, Anna University, Tiruchirappalli, India
| | - Raha Orfali
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| | | | - Shah Alam Khan
- College of Pharmacy, National University of Science and Technology, Muscat, Oman
| | | | - Arul Prakash Francis
- Centre of Molecular Medicine and Diagnostics (COMManD), Saveetha Dental College and Hospitals, Saveetha Institute of Medical and Technical Sciences, Chennai, India
| | | | - Mohd. Imran
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Northern Border University, Rafha, Saudi Arabia
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Olawuyi IF, Park JJ, Park GD, Lee WY. Enzymatic Hydrolysis Modifies Emulsifying Properties of Okra Pectin. Foods 2022; 11:1497. [PMID: 35627067 PMCID: PMC9140940 DOI: 10.3390/foods11101497] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 05/16/2022] [Accepted: 05/18/2022] [Indexed: 02/04/2023] Open
Abstract
Okra pectins (OKPs) with diverse structures obtained by different extraction protocols have been used to study the relationship between their molecular structure and emulsifying properties. A targeted modification of molecular structure offers a more rigorous method for investigating the emulsifying properties of pectins. In this study, three glycoside hydrolases, polygalacturonase (PG), galactanase (GL), and arabinanase (AR), and their combinations, were used to modify the backbone and side-chains of OKP, and the relationships between the pectin structure and emulsion characteristics were examined by multivariate analysis. Enzymatic treatment significantly changed the molecular structure of OKP, as indicated by monosaccharide composition, molecular weight, and structure analysis. GL- and AR- treatments reduced side-chains, while PG-treatment increased side-chain compositions in pectin structure. We compared the performance of hydrolyzed pectins in stabilizing emulsions containing 50% v/v oil-phase and 0.25% w/v pectin. While the emulsions were stabilized by PG (93.3% stability), the emulsion stability was reduced in GL (62.5%), PG+GL+AR (37.0%), and GL+AR (34.0%) after 15-day storage. Furthermore, microscopic observation of the droplets revealed that emulsion destabilization was caused by flocculation and coalescence. Principal component analysis confirmed that neutral sugar side-chains are key for long-term emulsion stabilization and that their structure explains the emulsifying properties of OKP. Our data provide structure-function information applicable to the tailored extraction of OKP with good emulsification performance, which can be used as a natural emulsifier.
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Affiliation(s)
| | - Jong Jin Park
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea
- Coastal Agricultural Research Institute, Kyungpook National University, Daegu 41566, Korea
| | - Gwang Deok Park
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea
| | - Won Young Lee
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea
- Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Korea
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Quintana SE, Torregroza-Fuentes E, García Zapateiro LA. Development of Dressing-Type Emulsion with Hydrocolloids from Butternut Squash Seed: Effect of Additives on Emulsion Stability. Gels 2022; 8:gels8040209. [PMID: 35448110 PMCID: PMC9031019 DOI: 10.3390/gels8040209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 03/23/2022] [Accepted: 03/28/2022] [Indexed: 12/04/2022] Open
Abstract
Background: Natural ingredients have been employed to develop food products. Methods: Hydrocolloids from butternut squash seeds (HBSSs) were extracted with water at pH 3, 7, and 10 and characterized bromatologically and rheologically; then these HBSSs were used to stabilize the dressing-type emulsion by evaluating its physicochemical, rheological, and microstructural properties. Results: Hydrocolloids presented higher protein (from 20.43 to 39.39%) and carbohydrate (from 50.05 to 52.68%) content and rheological properties with a predominant elastic modulus. HBSSs extracted at pH 10 were used for the development of the dressing-type emulsion. The samples were stable during the storage period (15 days), with a good microstructural organization showing non-Newtonian fluid properties with shear-thinning behavior when the pseudoplasticity and the oil droplet size decreased with the addition of HBSS. Conclusions: Hydrocolloid constituents were detected surrounding the droplets of the emulsions, intensifying the effects of inner droplet interaction due to depletion events and a strong influence on the structure and physical stability. The hydrocolloids used to stabilize the dressing-type emulsions are additively promising in microstructured food design.
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Affiliation(s)
- Somaris E. Quintana
- Research Group of Complex Fluid Engineering and Food Rheology, University of Cartagena, Cartagena 130015, Colombia;
| | | | - Luis A. García Zapateiro
- Research Group of Complex Fluid Engineering and Food Rheology, University of Cartagena, Cartagena 130015, Colombia;
- Correspondence: ; Tel./Fax: +57-56752024
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Tufaro D, Bassoli A, Cappa C. Okra (Abelmoschus esculentus) Powder Production and Application in Gluten-Free Bread: Effect of Particle Size. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02784-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractOkra (Abelmoschus esculentus) has interesting nutritional and technological properties and is naturally gluten-free (GF). This study investigated the physicochemical properties of okra powder obtained by a low-temperature drying process and its impact on GF bread. Its potential synergy with other hydrocolloids (i.e., hydroxypropylmethylcellulose (HPMC) and Psyllium fibre (Psy)) was also studied. As the importance of powder particle size in food design is well known, whole okra powder (WOP; ≤ 1000 µm) and fine okra powder (FOP; ≤ 250 µm) were produced. Compared to the standard formulation, WOP and FOP doughs required less water to reach the desired dough consistency (200 ± 20 Brabender unit) and generally showed higher stability during mixing. Dough development was affected by HPMC more than okra powder particle size. Breads containing WOP or FOP in combination with HPMC exhibited high specific volume and soft texture, while the combination with Psy resulted in a less-developed, harder and darker bread. The combination with HPMC also guaranteed a longer shelf-life, regardless of okra powder particle size. These results may prove useful for the agri-food industry, as they demonstrate that okra can be used as an innovative natural hydrocolloid.
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Agregán R, Pateiro M, Bohrer BM, Shariati MA, Nawaz A, Gohari G, Lorenzo JM. Biological activity and development of functional foods fortified with okra ( Abelmoschus esculentus). Crit Rev Food Sci Nutr 2022; 63:6018-6033. [PMID: 35037792 DOI: 10.1080/10408398.2022.2026874] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
The Abelmoschus esculentus plant, better known as okra, is an interesting crop from a nutritional standpoint. The okra plant is native to the African region but can now be found throughout tropical and subtropical areas of the world. This plant, known for its healing abilities, has been used as a traditional medicine to treat several diseases and external ailments, such as wounds or boils. This article reviews the potential health benefits from okra consumption, as well as the bioactive compounds that are suggested to be responsible. Furthermore, the okra plant and its derivatives have been evaluated in the formulation and manufacture of new functional food products. The latest advances in this direction, which includes characterizing the technical properties of functional foods fortified with okra are also presented in this review. A series of bioactive compounds such as flavonoids and catechins have been found in the okra plant, which were associated with numerous biological properties observed in research studies that reported potential anti-diabetic, anti-cancer, anti-hypertensive, and antimicrobial effects, among others, as a result of their consumption. These potential health benefits contribute to the development of new and useful functional foods, with okra (or its derivatives) being used as the highlighted ingredient.
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Affiliation(s)
- Rubén Agregán
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Benjamin M Bohrer
- Department of Animal Sciences, The Ohio State University, Columbus, Ohio, USA
| | - Mohammad Ali Shariati
- Department of Scientific Research, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 109004 Moscow, Russia Federation
| | - Asad Nawaz
- Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou, China
| | - Gholamreza Gohari
- Faculty of Agriculture, Department of Horticulture, University of Maragheh, Maragheh, Iran
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
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Gamal-Eldeen AM, Amer H, Fahmy CA, Dahlawi H, Salman A, Raafat BM. Sulfated extract of Abelmoschus esculentus: A potential cancer chemopreventive agent. Curr Pharm Biotechnol 2021; 23:988-997. [PMID: 34264183 DOI: 10.2174/1389201022666210714151419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Revised: 05/08/2021] [Accepted: 05/09/2021] [Indexed: 11/22/2022]
Abstract
BACKGROUND Abelmoschus esculentus (AE) (okra), is an edible plant used in many food applications. OBJECTIVE This study explored whether sulfated AE (SAE) has promising cancer chemopreventive activities that may recommend it as a functional food supplement instead of (or in addition to) AE for the population at risk of cancer and in the health food industry. METHODS Cytochrome P450-1A (CYP1A) was estimated by fluorescence enzymatic reaction, using β-naphthoflavone-treated cells (CYP1A inducer). Peroxyl and hydroxyl radical scavenging was assayed by an oxygen radical absorbance capacity assay. Flow cytometry was used to analyze apoptosis/necrosis in MCF-7 cells, cell cycle phases in MCF-7 cells, and macrophage binding to fluorescein isothiocyanate-lipopolysaccharide (FITC-LPS). Nitric oxide was determined by Griess assay in LPS-stimulated macrophages, and cytotoxicity was determined by MTT assay. Diethylnitrosamine (DEN) was used to induce hepatic tumor initiation in rats. Placental glutathione-S-transferase (GSTP; an initiation marker) was stained in a fluorescence immunohistochemical analysis of liver sections, and histopathological changes were examined. RESULTS SAE exhibited strong antitumor initiation and antitumor promotion activities. It suppressed CYP1A, scavenged peroxyl and hydroxyl radicals, induced macrophage proliferation, suppressed macrophage binding to FITC-LPS, inhibited nitric oxide generation, showed specific cytotoxicity to human breast MCF-7 adenocarcinoma cells, and disturbed the cell cycle phases (S and G2/M phases) in association with an increased percentage of apoptotic/necrotic MCF-7 cells. Over a short time period, DEN stimulated liver cancer initiation, but SAE treatment reduced the DEN-induced histopathological alterations and inhibited CYP1A and GSTP. CONCLUSION SAE extract has the potential for use as an alternative to AE in health foods to provide cancer chemoprevention in populations at risk for cancer.
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Affiliation(s)
- Amira M Gamal-Eldeen
- Clinical Laboratory Sciences Department, College of Applied Medical Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Hassan Amer
- Department of Natural and Microbial Products Chemistry, National Research Centre, Dokki, Cairo 12622, Egypt
| | - Cinderella A Fahmy
- Cancer Biology and Genetics Laboratory, Centre of Excellence for Advanced Sciences, National Research Centre, 33 El Buhouth St. Dokki, Cairo, 12622, Egypt
| | - Haytham Dahlawi
- Clinical Laboratory Sciences Department, College of Applied Medical Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Asma Salman
- Cancer Biology and Genetics Laboratory, Centre of Excellence for Advanced Sciences, National Research Centre, 33 El Buhouth St. Dokki, Cairo, 12622, Egypt
| | - Bassem M Raafat
- Radiological Sciences Department, College of Applied Medical Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
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Roman L, Guo M, Terekhov A, Grossutti M, Vidal NP, Reuhs BL, Martinez MM. Extraction and isolation of pectin rich in homogalacturonan domains from two cultivars of hawthorn berry (Crataegus pinnatifida). Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106476] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Liu Y, Zhou X, Zhang M, Zhou Y, Fan Y, Zhang X, Yu X, Xiong G, Li J. A novel meat quality improver composed of carrageenan and superfine smashed okra powder and its application in chicken meatballs. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0299] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Abstract
The study investigated the effects of the addition of 0% (control group, CG), 0.25, 0.35, and 0.45% superfine smashed okra powder (SSOP) or carrageenan (CAR), and 0.25% SSOP – 0.35% CAR complex (OC) on the quality of chicken meatballs. Chicken meatballs fabricated with the SSOP-CAR complex showed better quality as compared to the other treatments. The lowest cooking loss was observed in the OC group, which corresponded to significantly decreased relaxation times of low-field nuclear magnetic resonance (LF-NMR) (T
21 and T
22) (P < 0.05). Compared to CG, The L* and a* values of chicken meatballs were significantly decreased due to the addition of SSOP (P < 0.05), and the additions of SSOP and CAR significantly increased the storage modulus (G′) and loss modulus of chicken meat batter upon heating (P < 0.05). Besides, the OC and 0.45% CAR groups showed the highest texture profile values for hardness and chewiness (P < 0.05). The sensory evaluation revealed that the chicken meatballs emulsified with the OC had the best overall acceptability. The results indicated that OC could be a great feasible and potential application in the meat industry, especially in the development of functional emulsified meat products.
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Affiliation(s)
- Yan Liu
- College of Food Engineering , Anhui Science and Technology University , Fengyang 233100 , China
| | - Xi Zhou
- Anhui Engineering Laboratory for Agro-products Processing , Anhui Agricultural University , Hefei 230036 , P. R. China
| | - Min Zhang
- Anhui Engineering Laboratory for Agro-products Processing , Anhui Agricultural University , Hefei 230036 , P. R. China
| | - Ying Zhou
- Anhui Engineering Laboratory for Agro-products Processing , Anhui Agricultural University , Hefei 230036 , P. R. China
| | - Yaqi Fan
- Anhui Engineering Laboratory for Agro-products Processing , Anhui Agricultural University , Hefei 230036 , P. R. China
| | - Xingguo Zhang
- Anhui Engineering Laboratory for Agro-products Processing , Anhui Agricultural University , Hefei 230036 , P. R. China
| | - Xizhen Yu
- Anhui Engineering Laboratory for Agro-products Processing , Anhui Agricultural University , Hefei 230036 , P. R. China
| | - Guoyuan Xiong
- Anhui Engineering Laboratory for Agro-products Processing , Anhui Agricultural University , Hefei 230036 , P. R. China
| | - Jingjun Li
- College of Food Engineering , Anhui Science and Technology University , Fengyang 233100 , China
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Li W, Wang Y, Wei H, Zhang Y, Guo Z, Qiu Y, Wen L, Xie Z. Structural characterization of Lanzhou lily (Lilium davidii var. unicolor) polysaccharides and determination of their associated antioxidant activity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5603-5616. [PMID: 32608519 DOI: 10.1002/jsfa.10613] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 05/25/2020] [Accepted: 07/01/2020] [Indexed: 05/27/2023]
Abstract
BACKGROUD The Lanzhou lily (Lilium davidii var. unicolor) is the only Lilium species that is used for both culinary and medicinal purposes in China. Its bulbs contain various bioactive substances, such as polysaccharides, saponins and colchicine. Lanzhou lily polysaccharides are known to have anti-immunity, anti-tumor and anti-oxidation functions. RESULTS The present study used a Box-Behnken design to optimize the ultrasound-assisted extraction of Lanzhou lily polysaccharides. Compared to other enzymes, trypsin significantly increased the polysaccharide yields, whereas the protein content of polysaccharides extracted with trypsin was the lowest. Monosaccharide mainly includes glucose (> 50%) and mannose (> 10%). 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity, chelating activity, total antioxidant capacity and hydroxyl radical scavenging activity of Lanzhou lily polysaccharides extracted with trypsin were stronger than those extracted without enzymes (control). Structural characteristics of Lanzhou lily polysaccharides extracted with trypsin and extracted without enzymes were characterized by scanning electron microscopy and nuclear magnetic resonance spectroscopy. When water extracted polysaccharide and trypsin extracted polysaccharide concentrations were 200 μg mL-1 , Raw264.7 proliferation rates were 101.69% and 159.41%, respectively. CONCLUSION The Lanzhou lily polysaccharide was identified as α-(1 → 6)-d-glucan. Consequently, the effects of both potential antioxidant and proliferative activity of trypsin are significant. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Wenmei Li
- Northwest Institute of Eco-environment and Resource, Chinese Academy of Sciences, Lanzhou, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Yajun Wang
- Northwest Institute of Eco-environment and Resource, Chinese Academy of Sciences, Lanzhou, China
| | - Hailian Wei
- Northwest Institute of Eco-environment and Resource, Chinese Academy of Sciences, Lanzhou, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Yubao Zhang
- Northwest Institute of Eco-environment and Resource, Chinese Academy of Sciences, Lanzhou, China
| | - Zhihong Guo
- Northwest Institute of Eco-environment and Resource, Chinese Academy of Sciences, Lanzhou, China
| | - Yang Qiu
- Northwest Institute of Eco-environment and Resource, Chinese Academy of Sciences, Lanzhou, China
| | - Lingrong Wen
- Ministry of Agriculture, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
| | - Zhongkui Xie
- Northwest Institute of Eco-environment and Resource, Chinese Academy of Sciences, Lanzhou, China
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Musah Bawa N, K. Agbenorhevi J, M. Kpodo F, Sampson GO. Pasting properties of starch-okra pectin mixed system. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1838616] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Nadratu Musah Bawa
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Jacob K. Agbenorhevi
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Fidelis M. Kpodo
- Department of Nutrition and Dietetics, University of Health and Allied Sciences, Ho, Ghana
| | - Gilbert Owiah Sampson
- Department of Hospitality and Tourism, University of Education, Winneba-Kumasi, Ghana
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Zhu XM, Xu R, Wang H, Chen JY, Tu ZC. Structural Properties, Bioactivities, and Applications of Polysaccharides from Okra [ Abelmoschus esculentus (L.) Moench]: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:14091-14103. [PMID: 33205968 DOI: 10.1021/acs.jafc.0c04475] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Okra [Abelmoschus esculentus (L.) Moench], as a kind of nutritive vegetable, is rich in flavonoids, polyphenols, polysaccharides, amino acids, and other bioactive substances and has various biological activities. As one of main bioactive components, okra polysaccharides (OPs), mainly comprising pectic polysaccharides, have various biological activities. OPs have been extensively investigated in recent years. Many studies characterized structures of OPs obtained by different extraction methods, which were confirmed to be rhamnogalacturonan-I-type polysaccharides in most cases. OPs have a thick and slimy texture, suggesting that they can be a promising source of texture modifiers for complex food matrices. They have various biological activities, such as antioxidant activity, immunomodulatory activity, hypoglycaemic activity, and improving intestinal function. Therefore, OPs may potentially serve as novel immunomodulators or an adjuvant for diabetic nephropathy. Up to now, there is no specific summary on the research progress of OPs. In this paper, the latest research progress on the extraction, purification, characterization, rheological properties, biological activities, and applications of OPs is reviewed, to provide the reference for the processing and comprehensive utilization of OPs in the future.
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Affiliation(s)
- Xiu-Mei Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
| | - Rou Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
| | - Jin-Yin Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
- Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, Collaborative Innovation Center of Post-harvest Key Technology and Quality Safety of Fruits and Vegetables in Jiangxi Province, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, People's Republic of China
- College of Materials and Chemical Engineering, Pingxiang University, Pingxiang, Jiangxi 337055, People's Republic of China
| | - Zong-Cai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
- Engineering Research Center of Freshwater Fish High-Value Utilization of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, People's Republic of China
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Grafting modification of okra mucilage: Recent findings, applications, and future directions. Carbohydr Polym 2020; 246:116653. [DOI: 10.1016/j.carbpol.2020.116653] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 06/08/2020] [Accepted: 06/14/2020] [Indexed: 01/16/2023]
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Whey protein and maltodextrin-stabilized oil-in-water emulsions: Effects of dextrose equivalent. Food Chem 2020; 339:128094. [PMID: 33152882 DOI: 10.1016/j.foodchem.2020.128094] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 09/11/2020] [Accepted: 09/11/2020] [Indexed: 11/23/2022]
Abstract
The aim of this work is to evaluate the effect of dextrose equivalent (DE) of maltodextrins (MD) on the stability of whey protein and maltodextrin stabilized oil-in-water (o/w) emulsions. Emulsions with DE 15 maltodextrin (MD 15) exhibited better stability under light acidic (pH 6), neutral and alkaline (pH 8-9) conditions, as well as during temperature ramps (20-60 °C). After 15-days of storage, MD 15 emulsion showed increase in polydispersity and decrease in the average droplet size. The apparent viscosity of the emulsions decreased with increasing DE. The shear stresses of all emulsions fitted well with the power law model (R2 > 0.9), while MD 15 showed the most stable k and n indexes. The brightness and whiteness of emulsion decreased with increases in DE. In conclusion, emulsions with MD 15 exhibited better stability, which suggests their good potential for use in the preparation of energy drinks.
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Kissiedu KO, K. Agbenorhevi J, Datsomor DN. Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1800728] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Kwame O. Kissiedu
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
- Cocoa Processing Company Limited, Tema, Ghana
| | - Jacob K. Agbenorhevi
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Delight N. Datsomor
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
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Extractions and rheological properties of polysaccharide from okra pulp under mild conditions. Int J Biol Macromol 2020; 148:510-517. [DOI: 10.1016/j.ijbiomac.2020.01.163] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 01/16/2020] [Accepted: 01/16/2020] [Indexed: 12/17/2022]
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21
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Emulsification of oil-in-water emulsions with eggplant (Solanum melongena L.). J Colloid Interface Sci 2020; 563:17-26. [DOI: 10.1016/j.jcis.2019.12.055] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 12/11/2019] [Accepted: 12/14/2019] [Indexed: 11/18/2022]
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22
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Olawuyi IF, Kim SR, Hahn D, Lee WY. Influences of combined enzyme-ultrasonic extraction on the physicochemical characteristics and properties of okra polysaccharides. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105396] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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23
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Savouré T, Dornier M, Vachoud L, Collignan A. Clustering of instrumental methods to characterize the texture and the rheology of slimy okra (Abelmoschus esculentus) suspensions. J Texture Stud 2020; 51:426-443. [PMID: 31955423 DOI: 10.1111/jtxs.12505] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 01/04/2020] [Accepted: 01/11/2020] [Indexed: 01/13/2023]
Abstract
Okra (Abelmoschus esculentus) is one of the ingredients widely used in African gastronomy because of the unique slimy texture it gives to sauces. However, processing and formulation can affect the textural and rheological properties of these sauces, leading to unacceptable quality for the African consumer. The aim of this study was to select the instrumental measurements best enabling (a) characterization of the rheology and texture of slimy sauces prepared from okra and (b) monitoring its evolution during the preservation process. Thirty-seven slimy suspensions (sauces and purées) were measured with 16 rheological and textural parameters. A principal component analysis revealed that flow consistency index K and flow behavior index n were well correlated with visco-elastic, adhesive, and shear thinning properties, and that stringiness was well correlated with elongational, cohesive, and ductile properties. These two sets of measurement methods are sufficient to characterize their rheological and textural properties, and necessary to discriminate them according to their process and formulation.
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Affiliation(s)
- Timoty Savouré
- AS Food International, Grenoble, France.,Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Manuel Dornier
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Laurent Vachoud
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Antoine Collignan
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
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Kpodo FM, Agbenorhevi JK, Alba K, Kontogiorgos V. Emulsifying properties of Ghanaian grewia gum. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14389] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Fidelis Mawunyo Kpodo
- Department of Nutrition and Dietetics University of Health and Allied Sciences Ho Ghana
| | - Jacob Kwaku Agbenorhevi
- Department of Food Science and Technology Kwame Nkrumah University of Science and Technology Kumasi Ghana
| | - Katerina Alba
- Department of Biological Sciences University of Huddersfield Queensgate HD1 3DH UK
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Li X, Dong Y, Guo Y, Zhang Z, Jia L, Gao H, Xing Z, Duan F. Okra polysaccharides reduced the gelling-required sucrose content in its synergistic gel with high-methoxyl pectin by microphase separation effect. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.069] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Synergy of the flow behaviour and disperse phase of cellulose nanoparticles in enhancing oil recovery at reservoir condition. PLoS One 2019; 14:e0220778. [PMID: 31560699 PMCID: PMC6764795 DOI: 10.1371/journal.pone.0220778] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Accepted: 07/22/2019] [Indexed: 11/19/2022] Open
Abstract
Ascorbic acid was used for the first time to synthesize cellulose nanoparticles (CNP) extracted from okra mucilage. The physical properties of the CNP including their size distribution, and crystalline structures were investigated. The rheological properties of the cellulose nanofluid (CNF) were compared with the bulk okra mucilage and commercial polymer xanthan. The interfacial properties of the CNF at the interface of oil-water (O/W) system were investigated at different concentrations and temperatures. The effects of the interaction between the electrolyte and ultrasonic were determined. Core flooding experiment was conducted at reservoir condition to justify the effect of the flow behaviour and disperse phase behaviour of CNF on additional oil recovery. The performance of the CNF was compared to conventional EOR chemical. The combined method of ultrasonic, weak-acid hydrolysis and nanoprecipitation were effective in producing spherical and polygonal nanoparticles with a mean diameter of 100 nm, increased yield of 51% and preserved crystallinity respectively. The zeta potential result shows that the CNF was stable, and the surface charge signifies long term stability of the fluid when injected into oil field reservoirs. The CNF, okra and xanthan exhibited shear-thinning and pseudoplastic behaviour. The IFT decreased with increase in concentration of CNF, electrolyte and temperature. The pressure drop data confirmed the stability of CNF at 120°C and the formation of oil bank was enough to increase the oil recovery by 20%. CNF was found to be very effective in mobilizing residual oil at high-temperature high-pressure (HTHP) reservoir condition. The energy and cost estimations have shown that investing in ultrasonic-assisted weak-acid hydrolysis is easier, cost-effective, and can reduce energy consumption making the method economically advantageous compared to conventional methods.
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Koliastasi A, Kompothekra V, Giotis C, Moustakas AK, Skotti EP, Gerakis A, Kalogianni E, Ritzoulis C. Emulsifiers from Partially Composted Olive Waste. Foods 2019; 8:E271. [PMID: 31330775 PMCID: PMC6678798 DOI: 10.3390/foods8070271] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 07/15/2019] [Accepted: 07/17/2019] [Indexed: 11/30/2022] Open
Abstract
Partial (one month) composting of solid olive processing waste is shown to produce extractable emulsifiers. Size exclusion chromatography (SEC) and Fourier-transform infra-red spectroscopy (FTIR) show that these consist of polysaccharides and proteins from the composted waste. Aqueous extraction at pH 5, pH 7, and pH 9 all yield extracts rich in oligosacchrides and oligopeptides which derive from the break-down of the macromolecules under composting, with the extract obtained at pH 5 being the richer in such components. Fourier-transform infra-red (FTIR) spectroscopy also confirms that these materials consist of proteinic and poly/oligosaccharidic populations. These materials can emulsify stable oil-in-water emulsions at pH 3 for a few days, while the same emulsions collapse in less than 24 h at pH 7. Confocal microscopy and droplet size distribution data suggest that Ostwald ripening, rather than coalescence, is the major course of emulsion instability. The above point to a short-process alternative to full composting in producing a high added value product from solid olive processing waste.
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Affiliation(s)
- Aikaterini Koliastasi
- Department of Food Science and Technology, International Hellenic University, Sindos Campus, 57400 Thessaloniki, Greece
| | - Vasiliki Kompothekra
- Department of Food Science and Technology, Ionian University, Vergoti Avenue, 28100 Argostoli, Greece
| | - Charilaos Giotis
- Department of Food Science and Technology, Ionian University, Vergoti Avenue, 28100 Argostoli, Greece.
| | - Antonis K Moustakas
- Department of Food Science and Technology, Ionian University, Vergoti Avenue, 28100 Argostoli, Greece
| | - Efstathia P Skotti
- Department of Food Science and Technology, Ionian University, Vergoti Avenue, 28100 Argostoli, Greece
| | - Argyrios Gerakis
- Department of Food Science and Technology, Ionian University, Vergoti Avenue, 28100 Argostoli, Greece
| | - Eleni Kalogianni
- Department of Food Science and Technology, International Hellenic University, Sindos Campus, 57400 Thessaloniki, Greece
| | - Christos Ritzoulis
- Department of Food Science and Technology, International Hellenic University, Sindos Campus, 57400 Thessaloniki, Greece
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Xu K, Guo M, Du J, Zhang Z. Okra polysaccharide: Effect on the texture and microstructure of set yoghurt as a new natural stabilizer. Int J Biol Macromol 2019; 133:117-126. [DOI: 10.1016/j.ijbiomac.2019.04.035] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2019] [Revised: 03/25/2019] [Accepted: 04/05/2019] [Indexed: 11/25/2022]
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30
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Conjugation between okra polysaccharide and lactoferrin and its inhibition effect on thermal aggregation of lactoferrin at neutral pH. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.082] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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31
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Zhuang H, Chu S, Wang P, Zhou B, Han L, Yu X, Fu Q, Li S. Study on the Emulsifying Properties of Pomegranate Peel Pectin from Different Cultivation Areas. Molecules 2019; 24:E1819. [PMID: 31083471 PMCID: PMC6539330 DOI: 10.3390/molecules24091819] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2019] [Revised: 05/01/2019] [Accepted: 05/08/2019] [Indexed: 11/16/2022] Open
Abstract
Pomegranate peel pectin is an important acidic anionic plant polysaccharide which can be used as a natural emulsifier. In order to study its emulsifying properties, this paper systematically analyses pomegranate peel pectin samples from Chinese Xinjiang, Sichuan and Yunnan provinces, through rheometer, interfacial rheometer, Zetasizer Nano-ZS and mastersizer. It is shown that pomegranate peel pectin can effectively reduce the oil-water interfacial tension, reaching an emulsion droplet size of only 0.507 μm, 0.669 μm and 0.569 μm, respectively, while the pectin concentration is 1.5% and the oil phase (MCT) is 10%. It has also shown that the extreme conditions of pH and ion strength can not significantly change its emulsion stability. However, freeze-thaw cycles can cause the pomegranate peel pectin emulsion to become less stable. Furthermore, the effects of decolourization, protein removal and dialysis on the emulsifying properties of pomegranate peel pectin are investigated using mastersizer rheometer and interfacial rheometer. It is found that the protein and pigment in pomegranate peel pectin have little effect on its emulsifying properties, while the results from dialyzed pectin show that the small molecule substances can reduce the emulsion particle size and increase the emulsion stability. The research outcomes of this study provide technical support for the further application of pomegranate peel pectin in the food industry.
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Affiliation(s)
- Hu Zhuang
- Key Laboratory of Fermentation Engineering, Ministry of Education; Glyn O. Phillips Hydrophilic Colloid Research Center, Faculty of Light Industry; School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068, Hubei Province, China.
| | - Shang Chu
- Key Laboratory of Fermentation Engineering, Ministry of Education; Glyn O. Phillips Hydrophilic Colloid Research Center, Faculty of Light Industry; School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068, Hubei Province, China.
| | - Ping Wang
- Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, College of Life Sciences, Tarim University; Alar 843300, China.
| | - Bin Zhou
- Key Laboratory of Fermentation Engineering, Ministry of Education; Glyn O. Phillips Hydrophilic Colloid Research Center, Faculty of Light Industry; School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068, Hubei Province, China.
| | - Lingyu Han
- Key Laboratory of Fermentation Engineering, Ministry of Education; Glyn O. Phillips Hydrophilic Colloid Research Center, Faculty of Light Industry; School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068, Hubei Province, China.
| | - Xiongwei Yu
- Wuhan Xudong Food Co., Ltd., Wuhan 430040, Hubei Province, China.
| | - Qinli Fu
- Wuhan Xudong Food Co., Ltd., Wuhan 430040, Hubei Province, China.
| | - Shugang Li
- Key Laboratory of Fermentation Engineering, Ministry of Education; Glyn O. Phillips Hydrophilic Colloid Research Center, Faculty of Light Industry; School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068, Hubei Province, China.
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Datsomor DN, Agbenorhevi JK, Kpodo FM, Oduro IN. Okra pectin as lecithin substitute in chocolate. SCIENTIFIC AFRICAN 2019. [DOI: 10.1016/j.sciaf.2019.e00070] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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33
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Pi F, Liu Z, Guo X, Guo X, Meng H. Chicory root pulp pectin as an emulsifier as compared to sugar beet pectin. Part 1: Influence of structure, concentration, counterion concentration. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.061] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Shahzad Y, Maqbool M, Hussain T, Yousaf AM, Khan IU, Mahmood T, Jamshaid M. Natural and semisynthetic polymers blended orodispersible films of citalopram. Nat Prod Res 2019; 34:16-25. [DOI: 10.1080/14786419.2018.1552698] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Yasser Shahzad
- Department of Pharmacy, COMSATS University Islamabad, Lahore Campus, Lahore, Pakistan
| | - Maimoona Maqbool
- Faculty of Pharmacy, University of Central Punjab, Lahore, Pakistan
| | - Talib Hussain
- Department of Pharmacy, COMSATS University Islamabad, Lahore Campus, Lahore, Pakistan
| | - Abid Mehmood Yousaf
- Department of Pharmacy, COMSATS University Islamabad, Lahore Campus, Lahore, Pakistan
| | - Ikram Ullah Khan
- Department of Pharmaceutics, Faculty of Pharmaceutical Sciences, Government College University, Faisalabad, Pakistan
| | - Tariq Mahmood
- Faculty of Pharmacy, University of Central Punjab, Lahore, Pakistan
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35
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Xu K, Guo M, Du J, Zhang Z. Cloudy wheat beer enriched with okra [Abelmoschus esculentus (L.) Moench]: Effects on volatile compound and sensorial attributes. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1454468] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Kang Xu
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China
- Grain Process Technology Engineering Technology Center In Shandong Province, Shandong Agricultural University, Tai’an, China
| | - Mengmeng Guo
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China
- Grain Process Technology Engineering Technology Center In Shandong Province, Shandong Agricultural University, Tai’an, China
| | - Jinhua Du
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China
- Grain Process Technology Engineering Technology Center In Shandong Province, Shandong Agricultural University, Tai’an, China
| | - Zhao’an Zhang
- Department of Production and Technology, Shandong Taishan Beer Company, Tai’an, China
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Yuan B, Ritzoulis C, Chen J. Extensional and shear rheology of okra hydrocolloid–saliva mixtures. Food Res Int 2018; 106:204-212. [DOI: 10.1016/j.foodres.2017.12.051] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2017] [Revised: 12/14/2017] [Accepted: 12/16/2017] [Indexed: 11/29/2022]
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37
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Drapala KP, Mulvihill DM, O’Mahony JA. A review of the analytical approaches used for studying the structure, interactions and stability of emulsions in nutritional beverage systems. FOOD STRUCTURE-NETHERLANDS 2018. [DOI: 10.1016/j.foostr.2018.01.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Kpodo FM, Agbenorhevi JK, Alba K, Oduro IN, Morris GA, Kontogiorgos V. Structure-Function Relationships in Pectin Emulsification. FOOD BIOPHYS 2018; 13:71-79. [PMID: 29503599 PMCID: PMC5823969 DOI: 10.1007/s11483-017-9513-4] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2017] [Accepted: 12/21/2017] [Indexed: 11/25/2022]
Abstract
The emulsifying characteristics of pectins isolated from six different okra genotypes were investigated and their structure-function relationships have been evaluated. Emulsion formation and stabilization of acidic oil-in-water emulsions (pH 2.0, φ = 0.1) were studied by means of droplet size distribution, ζ-potential measurements, viscometry, interfacial composition analysis and fluorescence microscopy. Fresh and aged emulsions differed in terms of droplet size distribution, interfacial protein and pectin concentrations (Γ) depending on the molecular properties of pectin that was used. Specifically, pectins with intermediate length of RG-I branching with molar ratio of (Ara + Gal)/Rha between 2 and 3 exhibit the optimum emulsification capacity whereas samples with the molar ratio outside this range do not favour emulsification. Additionally, low amounts of RG-I segments (HG/RG-I > 2) improve long term stability of emulsions as opposed to the samples that contain high amounts of RG-I (HG/RG-I < 2) which lead to long term instability. Protein was not found to be the controlling factor for the stability of the dispersions. The present results show that rational design of pectin should be sought before application as functional ingredient in food and/or pharmaceutical systems.
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Affiliation(s)
- F. M. Kpodo
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
- Department of Nutrition and Dietetics, University of Health and Allied Sciences, Ho, Ghana
| | - J. K. Agbenorhevi
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - K. Alba
- Department of Biological Sciences, University of Huddersfield, Huddersfield, UK
| | - I. N. Oduro
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - G. A. Morris
- Department of Chemical Sciences, University of Huddersfield, Huddersfield, UK
| | - V. Kontogiorgos
- Department of Biological Sciences, University of Huddersfield, Huddersfield, UK
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Ghori MU, Mohammad MA, Rudrangi SRS, Fleming LT, Merchant HA, Smith AM, Conway BR. Impact of purification on physicochemical, surface and functional properties of okra biopolymer. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.02.010] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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41
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Xu K, Guo M, Du J. Molecular characteristics and rheological properties of water-extractable polysaccharides derived from okra (Abelmoschus esculentus L.). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1315594] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Kang Xu
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China
| | - Mengmeng Guo
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China
| | - Jinhua Du
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China
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Hussain A, Qureshi F, Abbas N, Arshad MS, Ali E. An Evaluation of the Binding Strength of Okra Gum and the Drug Release Characteristics of Tablets Prepared from It. Pharmaceutics 2017; 9:E20. [PMID: 28574438 PMCID: PMC5489937 DOI: 10.3390/pharmaceutics9020020] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2017] [Revised: 05/15/2017] [Accepted: 05/24/2017] [Indexed: 12/02/2022] Open
Abstract
The aim of this study is to evaluate the adhesion ability of okra gum, which is gaining popularity as a tablet binder. For this purpose, gum was extracted from okra pods, and the binding strength of different concentrations (1%, 3%, and 5%) was determined quantitatively. Additionally, naproxen sodium tablets were prepared by using okra gum as a binder and were evaluated for their properties including hardness, friability, disintegration time, and dissolution rate. The binding strength values were compared with that of pre-gelatinized starch, a commonly used tablet binder. The results from universal testing machine indicate that the binding strengths of all dispersions of okra increase as the concentration increases from 1% to 5% and ranges from 2.5 to 4.5 N, which are almost twice a high as those of pre-gelatinized starch. The tablets prepared with okra gum have shown good mechanical strength with hardness values of 7-8.5 kg/cm² and a friability <1%, comparable to tablets prepared with starch. The disintegration time was longer (7.50 min with okra gum and 5.05 min with starch paste), and the drug release from these tablets was slower than the formulations with starch. The higher binding ability of okra gum probably linked with its chemical composition as it mainly contains galactose, rhamnose, and galacturonic acid. This study concludes that okra gum is a better binder than pre-gelatinized starch, it might be explored in future for introduction as a cost-effective binder in the pharmaceutical industry.
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Affiliation(s)
- Amjad Hussain
- University College of Pharmacy, University of the Punjab, Lahore 54000, Pakistan.
| | - Farah Qureshi
- University College of Pharmacy, University of the Punjab, Lahore 54000, Pakistan.
| | - Nasir Abbas
- University College of Pharmacy, University of the Punjab, Lahore 54000, Pakistan.
| | | | - Ejaz Ali
- University College of Pharmacy, University of the Punjab, Lahore 54000, Pakistan.
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Emerging concepts in the nutraceutical and functional properties of pectin-A Review. Carbohydr Polym 2017; 168:227-239. [PMID: 28457445 DOI: 10.1016/j.carbpol.2017.03.058] [Citation(s) in RCA: 224] [Impact Index Per Article: 32.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2016] [Revised: 02/21/2017] [Accepted: 03/17/2017] [Indexed: 01/30/2023]
Abstract
Pectin is a structural heteropolysaccharide found ubiquitously in terrestrial plants. It finds diverse food applications such as that of a gelling agent, stabilizer, and fat replacer. In the pharmaceutical arena, pectin exhibits a number of functions, from decreasing blood fat to combating various types of cancers. This review shows the shift of pectin from its conventional roles to its progressive applications. Insights into the advances in the production of pectin, the role it plays as a nutraceutical, possible prebiotic potential and a delivery vehicle for probiotics, and food applications are highlighted. Bioactive and functional properties of pectin are discussed and how the structural built up defines them, is emphasized. As a biopolymer, the applications of pectin in active packaging are also mentioned.
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McClements DJ, Bai L, Chung C. Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions. Annu Rev Food Sci Technol 2017; 8:205-236. [PMID: 28125353 DOI: 10.1146/annurev-food-030216-030154] [Citation(s) in RCA: 268] [Impact Index Per Article: 38.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Consumer concern about human and environmental health is encouraging food manufacturers to use more natural and sustainable food ingredients. In particular, there is interest in replacing synthetic ingredients with natural ones, and in replacing animal-based ingredients with plant-based ones. This article provides a review of the various types of natural emulsifiers with potential application in the food industry, including phospholipids, biosurfactants, proteins, polysaccharides, and natural colloidal particles. Increased utilization of natural emulsifiers in food products may lead to a healthier and more sustainable food supply. However, more research is needed to identify, isolate, and characterize new sources of commercially viable natural emulsifiers suitable for food use.
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Affiliation(s)
| | - Long Bai
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01060; .,College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, People's Republic of China
| | - Cheryl Chung
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01060;
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Affiliation(s)
- Christos Ritzoulis
- School of Food Science & Biotechnology; Zhejiang Gongshang University; Hangzhou Zhejiang 310018 China
- Department of Food Technology; ATEI of Thessaloniki; Thessaloniki 57400 Greece
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Alba K, Sagis L, Kontogiorgos V. Engineering of acidic O/W emulsions with pectin. Colloids Surf B Biointerfaces 2016; 145:301-308. [DOI: 10.1016/j.colsurfb.2016.05.016] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2016] [Revised: 04/20/2016] [Accepted: 05/05/2016] [Indexed: 12/31/2022]
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Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance. Adv Colloid Interface Sci 2016; 234:3-26. [PMID: 27181392 DOI: 10.1016/j.cis.2016.03.002] [Citation(s) in RCA: 522] [Impact Index Per Article: 65.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Revised: 03/09/2016] [Accepted: 03/10/2016] [Indexed: 12/11/2022]
Abstract
There is increasing consumer pressure for commercial products that are more natural, sustainable, and environmentally friendly, including foods, cosmetics, detergents, and personal care products. Industry has responded by trying to identify natural alternatives to synthetic functional ingredients within these products. The focus of this review article is on the replacement of synthetic surfactants with natural emulsifiers, such as amphiphilic proteins, polysaccharides, biosurfactants, phospholipids, and bioparticles. In particular, the physicochemical basis of emulsion formation and stabilization by natural emulsifiers is discussed, and the benefits and limitations of different natural emulsifiers are compared. Surface-active polysaccharides typically have to be used at relatively high levels to produce small droplets, but the droplets formed are highly resistant to environmental changes. Conversely, surface-active proteins are typically utilized at low levels, but the droplets formed are highly sensitive to changes in pH, ionic strength, and temperature. Certain phospholipids are capable of producing small oil droplets during homogenization, but again the droplets formed are highly sensitive to changes in environmental conditions. Biosurfactants (saponins) can be utilized at low levels to form fine oil droplets that remain stable over a range of environmental conditions. Some nature-derived nanoparticles (e.g., cellulose, chitosan, and starch) are effective at stabilizing emulsions containing relatively large oil droplets. Future research is encouraged to identify, isolate, purify, and characterize new types of natural emulsifier, and to test their efficacy in food, cosmetic, detergent, personal care, and other products.
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Temenouga V, Charitidis T, Avgidou M, Karayannakidis P, Dimopoulou M, Kalogianni E, Panayiotou C, Ritzoulis C. Novel emulsifiers as products from internal Maillard reactions in okra hydrocolloid mucilage. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.08.026] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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50
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Dimopoulou M, Tsivintzelis I, Ritzoulis C, Panayiotou C. Thermodynamics of a food macromolecular assembly: the case of okra mucilage. RSC Adv 2016. [DOI: 10.1039/c5ra27785j] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Isolation steps of okra hydrocolloid and its thermodynamic parameters.
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Affiliation(s)
- Maria Dimopoulou
- Department of Food Technology
- ATEI Thessaloniki
- 57400 Thessaloniki
- Greece
- Department of Chemical Engineering
| | - Ioannis Tsivintzelis
- Department of Chemical Engineering
- Aristotle University of Thessaloniki
- 54124 Thessaloniki
- Greece
| | - Christos Ritzoulis
- Department of Food Technology
- ATEI Thessaloniki
- 57400 Thessaloniki
- Greece
- School of Food Science & Bioengineering
| | - Costas Panayiotou
- Department of Chemical Engineering
- Aristotle University of Thessaloniki
- 54124 Thessaloniki
- Greece
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