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Kumar V, Singh CS, Bakshi S, Kumar S, Yadav SP, Al-Zamani ZAS, Kumar P, Singh U, Meena KK, Bunkar DS, Paswan VK. Physicochemical and bioactive constituents, microbial counts, and color components of spray-dried Syzygium cumini L. pulp powder stored in different packaging materials under two controlled environmental conditions. Front Nutr 2023; 10:1258884. [PMID: 37860034 PMCID: PMC10582985 DOI: 10.3389/fnut.2023.1258884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Accepted: 09/11/2023] [Indexed: 10/21/2023] Open
Abstract
Currently, the demand for functional food items that impart health benefits has been rising. Blackberry (Syzygium cumini L.) fruit has high anthocyanin content and other functional attributes. However, this seasonal fruit is highly perishable, and a large proportion of it goes unharvested and wasted worldwide. Spray drying of the fruit pulp can impart improved shelf life, ensuring long-term availability for consumers to exploit its health benefits. The storage quality varies according to the type of packaging material and the storage environment. Therefore, in this study, the shelf life span of the spray-dried Syzygium cumini L. pulp powder (SSCPP) was investigated during 6 months of storage under three types of packaging materials (i.e., polystyrene, metalized polyester, and 4-ply laminates) in a low-temperature environmental (LTE) and at ambient environmental conditions. The physicochemical stability of bioactive principles (TPC and TAC), microbial counts, and color components were analyzed at 0, 2, 4, and 6 months of storage. There was a significant gradual loss of dispersibility and solubility with an increase in flowability, bulk density, and wettability during the entire storage period for all three packaging materials. The TSS, pH, TPC, TAC, and microbial counts decreased in the SSCPP both at ambient and LTE conditions during the study. Among all the packaging materials, the 4-ply laminate was found to be the most appropriate and safe for storage of spray-dried SCPP at LTE conditions.
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Affiliation(s)
- Vishal Kumar
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Chandra Shekhar Singh
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Shiva Bakshi
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Sudhir Kumar
- Department of Food Technology, School of Life Sciences and Biotechnology, CSJMU, Kanpur, India
| | - Satya Prakash Yadav
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Zakarya Ali Saleh Al-Zamani
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
- Department of Food Technology & Science, Faculty of Agriculture and Veterinary Medicine, Ibb University, Ibb, Yemen
| | - Pankaj Kumar
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Upendra Singh
- Department of Agriculture Engineering, SKN College of Agriculture, SKNAU, Jobner, Rajasthan, India
| | - Kamlesh Kumar Meena
- Department of Dairy and Food Microbiology, College of Dairy and Food Technology, MPUAT, Udaipur, India
| | - Durga Shankar Bunkar
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Vinod Kumar Paswan
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
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Correia VTDV, Silva VDM, Mendonça HDOP, Ramos ALCC, Silva MR, Augusti R, de Paula ACCFF, Ferreira RMDSB, Melo JOF, Fante CA. Efficiency of Different Solvents in the Extraction of Bioactive Compounds from Plinia cauliflora and Syzygium cumini Fruits as Evaluated by Paper Spray Mass Spectrometry. Molecules 2023; 28:2359. [PMID: 36903602 PMCID: PMC10005132 DOI: 10.3390/molecules28052359] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 12/01/2022] [Accepted: 12/02/2022] [Indexed: 03/08/2023] Open
Abstract
Jabuticaba (Plinia cauliflora) and jambolan (Syzygium cumini) fruits are rich in phenolic compounds with antioxidant properties, mostly concentrated in the peel, pulp, and seeds. Among the techniques for identifying these constituents, paper spray mass spectrometry (PS-MS) stands out as a method of ambient ionization of samples for the direct analysis of raw materials. This study aimed to determine the chemical profiles of the peel, pulp, and seeds of jabuticaba and jambolan fruits, as well as to assess the efficiency of using different solvents (water and methanol) in obtaining metabolite fingerprints of different parts of the fruits. Overall, 63 compounds were tentatively identified in the aqueous and methanolic extracts of jabuticaba and jambolan, 28 being in the positive ionization mode and 35 in the negative ionization mode. Flavonoids (40%), followed by benzoic acid derivatives (13%), fatty acids (13%), carotenoids (6%), phenylpropanoids (6%), and tannins (5%) were the groups of substances found in greater numbers, producing different fingerprints according to the parts of the fruit and the different extracting solvents used. Therefore, compounds present in jabuticaba and jambolan reinforce the nutritional and bioactive potential attributed to these fruits, due to the potentially positive effects performed by these metabolites in human health and nutrition.
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Affiliation(s)
- Vinícius Tadeu da Veiga Correia
- Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil
| | - Viviane Dias Medeiros Silva
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 35702-031, Brazil
| | | | - Ana Luiza Coeli Cruz Ramos
- Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil
| | - Mauro Ramalho Silva
- Departamento de Nutrição, Pontifícia Universidade Católica de Minas Gerais, Belo Horizonte 30640-070, Brazil
| | - Rodinei Augusti
- Departamento de Química, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil
| | | | | | - Júlio Onésio Ferreira Melo
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 35702-031, Brazil
| | - Camila Argenta Fante
- Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil
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Development on chemical characteristics including the bioactive compounds and antioxidant activity during maturation of jambolan (Syzygium cuminii L.) fruit. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01794-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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4
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da Veiga Correia VT, da Silva PR, Ribeiro CMS, Ramos ALCC, Mazzinghy ACDC, Silva VDM, Júnior AHO, Nunes BV, Vieira ALS, Ribeiro LV, de Paula ACCFF, Melo JOF, Fante CA. An Integrative Review on the Main Flavonoids Found in Some Species of the Myrtaceae Family: Phytochemical Characterization, Health Benefits and Development of Products. PLANTS (BASEL, SWITZERLAND) 2022; 11:2796. [PMID: 36297820 PMCID: PMC9608453 DOI: 10.3390/plants11202796] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/18/2022] [Accepted: 10/18/2022] [Indexed: 06/16/2023]
Abstract
This integrative review aims to identify the main flavonoids present in some species of the Myrtaceae family. Studies published between 2016 and 2022 were selected, specifically those which were fully available and written in Portuguese, English, or Spanish, and which were related to the fruits araçá (Psidium cattleianum), cambuí (Myrciaria floribunda), gabiroba (Campomanesia xanthocarpa), jabuticaba (Plinia cauliflora), and jambolan (Syzygium cumini). Scientific studies were gathered and selected in Google Scholar, Scielo, and Science Direct indexed databases, out of which 14 were about araçá, 7 concerned cambuí, 4 were about gabiroba, 29 were related to jabuticaba, and 33 concerned jambolan, when we observed the pre-established inclusion criteria. Results showed that the anthocyanins, such as cyanidin, petunidin, malvidin, and delphinidin, were the mostly identified class of flavonoids in plants of the Myrtaceae family, mainly relating to the purple/reddish color of the evaluated fruits. Other compounds, such as catechin, epicatechin, quercetin, and rutin were also identified in different constituent fractions, such as leaves, peel, pulp, seeds, and in developed products, such as jams, desserts, wines, teas, and other beverages. It is also worth noting the positive health effects verified in these studies, such as anti-inflammatory qualities for jambolan, antidiabetic qualities for gabiroba, antioxidant qualities for araçá, and cardioprotective actions for jabuticaba, which are related to the presence of these phytochemicals. Therefore, it is possible to point out that flavonoids are important compounds in the chemical constitution of the studied plants of the Myrtaceae family, with promising potential in the development of new products by the food, chemical, and pharmaceutical industries due to their bioactive properties.
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Affiliation(s)
- Vinícius Tadeu da Veiga Correia
- Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil
| | - Pâmela Rocha da Silva
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 36307-352, MG, Brazil
| | - Carla Mariele Silva Ribeiro
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 36307-352, MG, Brazil
| | - Ana Luiza Coeli Cruz Ramos
- Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil
| | - Ana Carolina do Carmo Mazzinghy
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 36307-352, MG, Brazil
| | - Viviane Dias Medeiros Silva
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 36307-352, MG, Brazil
| | - Afonso Henrique Oliveira Júnior
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 36307-352, MG, Brazil
| | - Bruna Vieira Nunes
- Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil
| | - Ana Luiza Santos Vieira
- Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil
| | - Lucas Victor Ribeiro
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 36307-352, MG, Brazil
| | | | - Júlio Onésio Ferreira Melo
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 36307-352, MG, Brazil
| | - Camila Argenta Fante
- Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil
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Çalışkan Koç G, Tekgül Y, Yüksel AN, Khanashyam AC, Kothakota A, Pandiselvam R. Recent development in foam‐mat drying process: Influence of foaming agents and foam properties on powder properties. J SURFACTANTS DETERG 2022. [DOI: 10.1002/jsde.12608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Gülşah Çalışkan Koç
- Food Technology Program, Eşme Vocational High School Uşak University Uşak Turkey
| | - Yeliz Tekgül
- Food Processing Department, Köşk Vocational School Aydın Adnan Menderes University Aydın Turkey
| | - Ayşe Nur Yüksel
- Department of Gastronomy and Culinary Arts, Faculty of Engineering, Architecture and Design Kahramanmaraş Istiklal University Kahramanmaraş Turkey
| | | | - Anjineyulu Kothakota
- Agro‐Processing & Technology Division CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST) Trivandrum India
| | - Ravi Pandiselvam
- Physiology, Biochemistry and Post‐Harvest Technology Division ICAR‐Central Plantation Crops Research Institute Kasaragod India
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Diógenes ADMG, de Figueirêdo RMF, Queiroz AJDM, Ferreira JPDL, Silva WPD, Gomes JP, Santos FSD, Castro DSD, Oliveira MND, Santos DDC, Andrade ROD, Lima ARCD. Mathematical Models to Describe the Foam Mat Drying Process of Cumbeba Pulp ( Tacinga inamoena) and Product Quality. Foods 2022; 11:foods11121751. [PMID: 35741947 PMCID: PMC9222740 DOI: 10.3390/foods11121751] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 06/06/2022] [Accepted: 06/10/2022] [Indexed: 02/01/2023] Open
Abstract
The present study investigated the mathematical modeling foam-mat drying kinetics of cumbeba pulp and the effect of drying conditions on the color and contents of ascorbic acid, flavonoids, and phenolic compounds of the powder pulps obtained. Foam-mat drying was carried out in a forced air circulation oven at temperatures of 50, 60, and 70 °C, testing foam-mat thicknesses of 0.5, 1.0, and 1.5 cm. The increase in the water removal rate is a result of the increase in air temperature and the decrease in the thickness of the foam layer. Among the empirical and semi-empirical mathematical models, the Midilli model was the one that best represented the drying curves in all conditions evaluated. Effective water diffusivity ranged from 1.037 × 10−9 to 6.103 × 10−9 m2 s−1, with activation energy of 25.212, 33.397, and 36.609 kJ mol−1 for foam thicknesses of 0.5, 1.0, and 1.5 cm, respectively. Cumbeba powders showed light orangish colors and, as the drying temperature increased from 50 to 70 °C, for all thicknesses, the lightness value (L*) decreased and the values of redness (+a*) and yellowness (+b*) increased. Foam-mat drying at higher temperatures (60 and 70 °C) improved the retention of ascorbic acid and flavonoids, but reduced the content of phenolic compounds, while the increase in thickness, especially for flavonoids and phenolic compounds, caused reduction in their contents. The foam-mat drying method allowed obtaining a good-quality cumbeba pulp powder.
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Affiliation(s)
- Adelino de Melo Guimarães Diógenes
- Department of Technology in Agroindustry, Federal Institute of Education, Science, and Technology of Pernambuco, Afogados da Ingazeira 56800-000, Brazil
| | | | | | - João Paulo de Lima Ferreira
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Wilton Pereira da Silva
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Josivanda Palmeira Gomes
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | | | - Deise Souza de Castro
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | | | - Dyego da Costa Santos
- Department of Technology in Agroindustry, Federal Institute of Education, Science, and Technology of Rio Grande do Norte, Paus dos Ferros 59900-000, Brazil
| | - Romário Oliveira de Andrade
- Department of Technology in Agroindustry, Federal Institute of Education, Science, and Technology of de Alagoas, Piranhas 57460-000, Brazil
| | - Ana Raquel Carmo de Lima
- Department of Technology in Agroindustry, Federal Institute of Education, Science, and Technology of de Alagoas, Batalha 57420-000, Brazil
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7
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Multivariate Analysis as Tool for Optimization of Anthocyanins Extraction from Jambolan (Syzygium cumini L.). FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02313-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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8
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Tan S, Wang Y, Fu W, Luo Y, Cheng S, Li W. Drying kinetics and physicochemical properties of kumquat under hot air and air-impingement jet dryings. Food Sci Biotechnol 2022; 31:711-719. [PMID: 35646408 PMCID: PMC9133289 DOI: 10.1007/s10068-022-01080-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 03/27/2022] [Accepted: 03/31/2022] [Indexed: 11/24/2022] Open
Abstract
Kumquat is famous for its unique flavor and nutritional value. In this study, the drying kinetics, moisture effective diffusivity, phytochemical properties, and antioxidant capacities of kumquat dried by hot air drying (HAD) and air-impingement jet drying (AIJD) were comparatively investigated. The results showed that drying rate, moisture effective diffusivity, and nutrient retention under AIJD were better than those under HAD. Fourteen polyphenols were identified by UPLC-QqQ-MS/MS in kumquat slices. The content of limonoid was significantly increased after AIJD. It was also found that high temperature contributed to a higher drying rate. However, most of the polyphenol components decreased at high drying temperatures. Accordingly, AIJD 60 °C was regarded as the optimum condition for kumquat drying. This work contributed to a better understanding of the drying character of kumquat under AIJD and showed the bioactive compounds and antioxidant activities are affected by drying methods.
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Affiliation(s)
- Si Tan
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing, 408100 People’s Republic of China
- College of Food Science, Southwest University, Chongqing, 400715 People’s Republic of China
| | - Yu Wang
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing, 408100 People’s Republic of China
| | - Wenwen Fu
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing, 408100 People’s Republic of China
| | - Yuping Luo
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing, 408100 People’s Republic of China
| | - Shan Cheng
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing, 408100 People’s Republic of China
| | - Wenfeng Li
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing, 408100 People’s Republic of China
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9
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Leonarski E, Cesca K, de Oliveira D, Zielinski AAF. A review on enzymatic acylation as a promising opportunity to stabilizing anthocyanins. Crit Rev Food Sci Nutr 2022; 63:6777-6796. [PMID: 35191785 DOI: 10.1080/10408398.2022.2041541] [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] [Indexed: 11/03/2022]
Abstract
Anthocyanins are naturally occurring bioactive compounds found mainly in fruits, vegetables, and grains. They are usually extracted due to their biological properties and great potential for technological applications. These compounds have characteristic pH-dependent colorations that are natural dyes since they come in different colors. However, they are susceptible to processing conditions, remarkably light, temperature, and oxygen. The acylated anthocyanins showed better stability characteristics, and therefore, an acylation process of these compounds could improve their applications. The enzymatic acylation was effective and showed promising results. The current review provides an overview of the works that performed enzymatic acylation of anthocyanins and studies on the stability, antioxidant activity, and lipophilicity. In general, enzymatically acylated anthocyanins showed better stability to light and temperature than non-acylated compounds. In addition, they were liposoluble, a characteristic that allows their addition to products with lipid matrices. The results showed that these compounds formed by enzymatic acylation have perspectives of application mainly as natural colorants in food products. Therefore, the enzymatic acylation of anthocyanins appears viable to increase the industrial applicability of anthocyanins. There are still some gaps to be filled in process optimization, the reuse of enzymes, and toxicity analysis of the acylated compounds formed.
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Affiliation(s)
- Eduardo Leonarski
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
| | - Karina Cesca
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
| | - Débora de Oliveira
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
| | - Acácio A F Zielinski
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
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Physicochemical Properties of Red Beetroot and Quince Fruit Extracts Instant Beverage Powder: Effect of Drying Method and Maltodextrin Concentration. J FOOD QUALITY 2022. [DOI: 10.1155/2022/7499994] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
In this study, production of instant beverage powder by the foam-mat drying method (foam-mat freeze- and hot-air drying) from red beetroot, quince fruit, and cinnamon extracts without and with maltodextrin (MD) (0%, 10%, 20%, and 30%) were investigated. The results showed that an increase in the MD level has led to a decrease in the moisture content of powders. Drying method and MD concentration had a significant effect on rehydration time, color, and total phenolic content (
). Foam-mat hot-air-dried powder containing 20% MD had a good flowability. According to the statistical analysis, MD content had a more significant effect on the antioxidant activity of powders than the drying method (
). The total phenolic content of foam-mat hot-air-dried powders was higher than that of foam-mat freeze-dried powders. Based on the results, the produced powder containing 20% MD via foam-mat hot-air drying (60°C) was the optimum sample.
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11
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ARAÚJO ALD, PENA RDS. Influence of process conditions on the mass transfer of osmotically dehydrated jambolan fruits. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.37520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Mussi LP, Pereira NR. Storage stability of freeze-dried powder of jambolan (Syzygium cumini (L.)) fruits at different degrees of maturity and packages. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2022. [DOI: 10.1590/1981-6723.09621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Abstract Powder from jambolan fruit is rich in bioactive compounds, such as pigments, and they present the potential to be used as a food colorant. This study aims to evaluate color and total anthocyanin content (TAC) and stability in freeze-dried powder of jambolan fruits at four different degrees of maturity during storage in low-density polyethylene (LDPE) and metalized films at room temperature, thus simulating the storage after opening the package. The powder of fully mature fruits showed the highest anthocyanin content, evidenced by its intense purple color, as well as the highest anthocyanin degradation rate during storage after opening the package. The metalized film showed an anthocyanin concentration loss of 44%, however, the loss was 56% for the LDPE film. Immature fruits became darker, whereas the matured ones kept stable lightness within 90 days. The hygroscopicity increased with maturation, being related to the stability of anthocyanins with storage time. The metalized packaging assured stronger color and anthocyanin protection, besides enabling lower moisture gain in jambolan powders than LDPE packaging.
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Sharma S, Bharti A, Singh R, Uttam KN. Non-Destructive, Label Free Evaluation of the Biochemical Profile Associated With the Growth and Ripening Process of Jamun Fruit by Confocal Micro Raman Spectroscopy. ANAL LETT 2021. [DOI: 10.1080/00032719.2021.1967968] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Sweta Sharma
- Saha’s Spectroscopy Laboratory, Department of Physics, University of Allahabad, Allahabad, India
- Department of Applied Science and Humanities, Faculty of Engineering and Technology, Khwaja Moinuddin Chishti Language University, Lucknow, India
| | - Abhisarika Bharti
- Saha’s Spectroscopy Laboratory, Department of Physics, University of Allahabad, Allahabad, India
| | - Renu Singh
- School of Basic and Applied Sciences, G. D. Goenka University, Gurugram, Haryana, India
| | - K. N. Uttam
- Saha’s Spectroscopy Laboratory, Department of Physics, University of Allahabad, Allahabad, India
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de Morais Sousa M, de Lima A, Araujo BQ, dos Santos Rocha M, dos Santos Monção Filho E, de Sousa RP, das Graças Lopes Citó AM, Sattler JAG, de Almeida-Muradian LB, do Nascimento Nogueira N. Multi-response Optimization of a Solvent System for the Extraction of Antioxidants Polyphenols from Jambolan Fruit (Syzygium cumini (L.) Skeels). FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02087-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Sousa MDM, Lima RMTD, Lima AD, Reis AC, Cavalcante AADCM, Sattler JAG, Almeida-Muradian LBD, Lima Neto JDS, Moreira-Araujo RSDR, Nogueira NDN. Antioxidant action and enzyme activity modulation by bioaccessible polyphenols from jambolan (Syzygium cumini (L.) Skeels). Food Chem 2021; 363:130353. [PMID: 34147898 DOI: 10.1016/j.foodchem.2021.130353] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 05/12/2021] [Accepted: 06/01/2021] [Indexed: 10/21/2022]
Abstract
Jambolan is rich in antioxidant polyphenols; however, the bioactivity of these compounds remains poorly investigated. We compared changes in polyphenols and antioxidant capacity by ABTS and FRAP assays of jambolan pulp during in vitro digestion and chemical extraction and evaluated the effects of these changes on oxidative stress in wild and mutant Saccharomyces cerevisiae. Digestion and chemical extraction were performed with enzyme saline solutions, deionized water, and 50% (v/v) aqueous acetone solution. Caffeic, quinic, gallic, and ellagic acids, isomers of myricetin, catechin, and anthocyanins are bioaccessible during gastric digestion. In the duodenum, flavonoids and proanthocyanidins remained stable when the pH changed from acidic to neutral/alkaline, whereas anthocyanins were degraded when exposed to pH 7. In the colon, anthocyanins were not identified. The antioxidant activity of bioaccessible fractions is correlated with non-anthocyanin flavonoids and proanthocyanidins, reflected in the modulation of antioxidant enzymes of S. cerevisiae. The digestion process favors the release of bio-polyphenols from jambolan with preventive, scavenger, and reparative antioxidant action. They also stimulate the production and activity of Sod and Cat, strengthening the endogenous antioxidant system.
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Affiliation(s)
- Mariana de Morais Sousa
- Department of Hospitality, Leisure and Food Production, Federal Institute of Piauí, Teresina Zona Sul Campus, São Pedro, Teresina, Piauí, Brazil.
| | - Rosália Maria Tôrres de Lima
- Department of Hospitality, Leisure and Food Production, Federal Institute of Piauí, Teresina Zona Sul Campus, São Pedro, Teresina, Piauí, Brazil.
| | - Alessandro de Lima
- Department of Hospitality, Leisure and Food Production, Federal Institute of Piauí, Teresina Zona Sul Campus, São Pedro, Teresina, Piauí, Brazil.
| | - Antonielly Campinho Reis
- Department of Pharmacy, Federal University of Piauí, Ministro Petrônio Portela Campus, Ininga, Teresina, Piauí, Brazil.
| | | | - José Augusto Gasparotto Sattler
- Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, São Paulo, Brazil.
| | - Lígia Bicudo de Almeida-Muradian
- Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, São Paulo, Brazil.
| | - José de Sousa Lima Neto
- Laboratory of Organic Geochemistry, Federal University of Piauí, Ministro Petrônio Portela Campus, Ininga, Teresina, Piauí, Brazil.
| | | | - Nadir do Nascimento Nogueira
- Departament of Nutrition, Federal University of Piauí, Ministro Petrônio Portela Campus, Ininga, Teresina, Piauí, Brazil.
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16
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Reis FR, de Moraes ACS, Masson ML. Impact of Foam-Mat Drying on Plant-Based Foods Bioactive Compounds: a Review. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2021; 76:153-160. [PMID: 34052949 DOI: 10.1007/s11130-021-00899-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/04/2021] [Indexed: 06/12/2023]
Abstract
Plant-based foods are recognized by their remarkable content of bioactive compounds. In an attempt to increase plant-based foods shelf-life, technologies like drying can be used. Foam-mat drying is a mild drying technology that removes water, usually by using hot air, from a foam obtained by the whipping of a liquid or semi-liquid food added with a foaming agent. There are several reports on the use of foam-mat drying for extending plant-based foods shelf-life, including reports on the effect of drying on their bioactive compounds. Therefore, this study aimed at reviewing the literature on the impact of foam-mat drying on plant-based foods bioactive compounds published in the last 10 years. Results show that short foam-mat drying time is beneficial to bioactive compounds retention. In addition, hot air temperature between 40-65 °C, foam thickness between 0.2 and 1 cm and the use of egg white as one of the foaming agents leads to high bioactive retention. Egg white is also the most used foaming agent. Regarding the mathematical models used for fitting the foam-mat drying kinetics, the Page model was shown as the most proper model. Foaming agent concentration is a delicate parameter, as its increase in foam formulation may beneficially enhance drying rates but, at the same time, it dilutes bioactive compounds and may cause their loss by oxidation. In conclusion, foam-mat drying stands out as a suitable technology for producing food powders with high bioactive retention.
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Affiliation(s)
- Felipe Richter Reis
- Food Technology Department, Federal Institute of Paraná, Colombo, PR, Brazil.
| | - Ana Carolina Sales de Moraes
- Chemical Engineering Department, Graduate Program in Food Engineering, Federal University of Paraná, Curitiba, PR, Brazil
| | - Maria Lucia Masson
- Chemical Engineering Department, Graduate Program in Food Engineering, Federal University of Paraná, Curitiba, PR, Brazil
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17
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Qamar M, Akhtar S, Ismail T, Yuan Y, Ahmad N, Tawab A, Ismail A, Barnard RT, Cooper MA, Blaskovich MAT, Ziora ZM. Syzygium cumini(L.),Skeels fruit extracts: In vitro and in vivo anti-inflammatory properties. JOURNAL OF ETHNOPHARMACOLOGY 2021; 271:113805. [PMID: 33465442 DOI: 10.1016/j.jep.2021.113805] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 12/30/2020] [Accepted: 01/07/2021] [Indexed: 06/12/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Syzygium cumini (L.) Skeels is an important medicinal plant utilized in the health care systems of Pakistan, India, Sri Lanka, and Bangladesh. S. cumini have been used to treat renal issues, indigestion, diabetes, dysentery, and employed in folk medicine to treat inflammations. It is known to anticipate antioxidant, anti-inflammatory, anticancer, anti-diabetic, anti-bacterial, antifungal, activities, and radioprotective activities. MATERIAL AND METHODS We examined the in vitro anti-inflammatory activities of S. cumini fruit extracts, evaluated using membrane stabilization, egg albumin denaturation, and bovine serum albumin denaturation assays. In vivo anti-inflammatory activity was also assessed, using murine models of carrageenan, formaldehyde, and PGE2 induced paw edema. Fractionation of active extracts was performed using HPLC, followed by LC-ESI-MS/MS analysis to identify the bioactive compounds responsible for anti-inflammatory activity. RESULTS The crude methanolic extract showed stronger in vitro and in vivo anti-inflammatory activities compared to other extracts. The most potent effects were observed in the formaldehyde induced paw edema assay wherein methanolic extract and standard indomethacin induced 72% and 88% inhibition against paw edema volume in comparison to control (normal saline) respectively. In the bovine serum albumin denaturation assay the methanolic extract induced 82% inhibition against denaturation as compared to control (phosphate buffer) while standard diclofenac sodium induced 98% inhibition. In contrast, 50% v/v MeOH:H2O or 100% dichloromethane extracts displayed moderate to weak effects in the anti-inflammatory models. HPLC fractionation provided 6 active sub-fractions, four (MF2, MF3, MF6, MF7) from the 100% methanolic extract and two (HAF1, HAF3) from the 50% methanolic extract. The MF2, MF7, and HAF1 sub-fractions displayed potent activity in all studied in vitro assays. LC-ESI-MS-MS analysis tentatively identified delphinidin 3-glucoside, peonidin-3,5-diglucoside, gallic acid, liquitrigenin, scopoletin, umbelliferon, and rosmanol from the 100% methanolic fractions. Myricetin, catechin, quinic acid, chlorogenic acid, ellagic acid, gallic acid, and caffeic acid were identified in the 50% methanolic fractions. CONCLUSIONS These results demonstrate that S. cumini fruit extracts are a rich source of bioactive compounds that are worthy of further investigation as leads for anti-inflammatory drug discovery.
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Affiliation(s)
- Muhammad Qamar
- Institute of Food Science and Nutrition Bahauddin Zakariya University Multan, 60800, Pakistan; Institute for Molecular Bioscience, The University of Queensland, Brisbane, QLD, Australia
| | - Saeed Akhtar
- Institute of Food Science and Nutrition Bahauddin Zakariya University Multan, 60800, Pakistan
| | - Tariq Ismail
- Institute of Food Science and Nutrition Bahauddin Zakariya University Multan, 60800, Pakistan
| | - Ye Yuan
- Institute for Molecular Bioscience, The University of Queensland, Brisbane, QLD, Australia
| | - Naveed Ahmad
- Multan Medical and Dental College, Multan, 60800, Pakistan
| | - Abdul Tawab
- Institute for Biotechnology and Genetic Engineering, Faisalabad, Pakistan
| | - Amir Ismail
- Institute of Food Science and Nutrition Bahauddin Zakariya University Multan, 60800, Pakistan
| | - Ross T Barnard
- School of Chemistry and Molecular Biosciences, The University of Queensland, Brisbane, QLD, Australia
| | - Matthew A Cooper
- Institute for Molecular Bioscience, The University of Queensland, Brisbane, QLD, Australia
| | - Mark A T Blaskovich
- Institute for Molecular Bioscience, The University of Queensland, Brisbane, QLD, Australia
| | - Zyta M Ziora
- Institute for Molecular Bioscience, The University of Queensland, Brisbane, QLD, Australia.
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18
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Koop BL, Knapp MA, Di Luccio M, Pinto VZ, Tormen L, Valencia GA, Monteiro AR. Bioactive Compounds from Jambolan (Syzygium cumini (L.)) Extract Concentrated by Ultra- and Nanofiltration: a Potential Natural Antioxidant for Food. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2021; 76:90-97. [PMID: 33517518 DOI: 10.1007/s11130-021-00878-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 01/11/2021] [Indexed: 06/12/2023]
Abstract
Jambolan is an unexplored fruit rich in bioactive compounds like anthocyanins, catechin, and gallic acid. Thus, the extraction of bioactive compounds allows adding value to the fruit. In this context, the present study reports the recovery and concentration of jambolan fruit extract by ultra and nanofiltration for the first time. Acidified water was used to extract polyphenols from the pulp and peel of jambolan. The extracts were concentrated using ultrafiltration and nanofiltration membranes with nominal molecular weight cut-off ranging from 180 to 4000 g mol-1. Total monomeric anthocyanin, total phenolic compounds, and antioxidant capacity were analyzed. Phenolic compounds were quantified, and anthocyanins were identified by high-performance liquid chromatography coupled to diode-array detection and mass spectrometry (HPLC-DAD-MS). Concentration factors higher than 4.0 were obtained for anthocyanins, gallic acid, and catechin after nanofiltration of the extracts. Other compounds such as epicatechin, p-Coumaric acid, and ferulic acid were quantified in the concentrated extract, and the main anthocyanins identified were 3,5-diglucoside: petunidin, malvidin, and delphinidin. Therefore, jambolan extract showed a high potential to be used as a natural dye and antioxidant in food products.
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Affiliation(s)
- Betina Luiza Koop
- Laboratory of Physical Properties, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, 88040-970, Brazil
| | - Mateus Antonio Knapp
- Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, 88040-970, Brazil
| | - Marco Di Luccio
- Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, 88040-970, Brazil
| | - Vania Zanella Pinto
- Analytical Center, Federal University of Fronteira Sul, Laranjeiras do Sul, PR, 85301-970, Brazil
| | - Luciano Tormen
- Analytical Center, Federal University of Fronteira Sul, Laranjeiras do Sul, PR, 85301-970, Brazil
| | - Germán Ayala Valencia
- Laboratory of Biological Engineering, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, 88040-970, Brazil
| | - Alcilene Rodrigues Monteiro
- Laboratory of Physical Properties, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, 88040-970, Brazil.
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19
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Aktas RN, Tontul I. Usability of soapwort and horse chestnut saponin extracts as foaming agents in foam mat drying of pomegranate juice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:786-793. [PMID: 32869316 DOI: 10.1002/jsfa.10770] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 08/02/2020] [Accepted: 09/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND This study evaluated the usability of saponin-rich extracts (soapwort and horse chestnut) as a foaming agent for foam mat drying of pomegranate juice. RESULTS According to the foaming and stabilization studies, the optimum conditions were determined as 0.4% of soapwort extract, 0.03% of carboxymethyl cellulose as a stabilizer, and 3 min of whipping time. The foams produced using these conditions were dried at different spreading thicknesses and drying temperatures. The results showed that the thicker spreading thicknesses provided a higher antioxidant activity. On the other hand, drying temperature had a significant effect on all measured parameters except moisture content and water activity. The higher drying temperature caused a greater colour change and a lower content of total phenolics, total monomeric anthocyanins, cyanidin-3-glucoside, and delphinidin-3-glucoside. On the other hand, a higher content of ascorbic acid and better antioxidant activity was determined in the samples dried at 70 °C. CONCLUSION According to the results obtained, spreading thickness of 2 mm and drying temperature of 70 °C were suggested for pomegranate juice powder production by foam mat drying. Overall, it was demonstrated that saponin-rich extracts are a good foaming agent alternative that provides foaming at very low concentrations and a product with high quality. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Rumeysa Nur Aktas
- Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Konya, Turkey
| | - Ismail Tontul
- Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Konya, Turkey
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20
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A novel colorimetric indicator film based on chitosan, polyvinyl alcohol and anthocyanins from jambolan (Syzygium cumini) fruit for monitoring shrimp freshness. Int J Biol Macromol 2020; 153:625-632. [DOI: 10.1016/j.ijbiomac.2020.03.048] [Citation(s) in RCA: 86] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 02/26/2020] [Accepted: 03/08/2020] [Indexed: 01/19/2023]
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21
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Santos CA, Almeida FA, Quecán BXV, Pereira PAP, Gandra KMB, Cunha LR, Pinto UM. Bioactive Properties of Syzygium cumini (L.) Skeels Pulp and Seed Phenolic Extracts. Front Microbiol 2020; 11:990. [PMID: 32528438 PMCID: PMC7266875 DOI: 10.3389/fmicb.2020.00990] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Accepted: 04/23/2020] [Indexed: 11/30/2022] Open
Abstract
The emergence of bacterial strains resistant to different antibiotics has prompted the search for new sources of antimicrobial compounds. Studies have shown that jambolan [Syzygium cumini (L.) Skeels], a tropical fruit from the Mirtaceae family, contains a great variety of phytochemical compounds with high antioxidant and antimicrobial activity. This study aimed to determine the centesimal composition and physicochemical characteristics of the pulp and seed of S. cumini (L.) Skeels, as well as the content of total phenolic compounds and the antioxidant, antibacterial, antibiofilm and anti-quorum sensing (QS) activities of the phenolic extracts obtained from the pulp and the seeds of this fruit. The in vitro antibacterial and anti-QS activities of active films incorporating phenolic extracts were also evaluated. Additionally, we performed molecular docking of phenolic compounds present in jambolan with the CviR QS regulator of Chromobacterium violaceum. The composition and physicochemical characteristics of the samples presented similar values to those found for the species. However, the seed phenolic extract had a higher content of phenolic compounds and antioxidant activity than the pulp. Both phenolic extracts presented antibacterial activity against Aeromonas hydrophila, C. violaceum, Escherichia coli, Pseudomonas aeruginosa, Salmonella enterica serovar Typhimurium, Serratia marcescens, Listeria monocytogenes, and Staphylococcus aureus. The seed phenolic extract was particularly inhibitory against S. aureus. The pulp phenolic extract inhibited swarming motility and biofilm formation of A. hydrophila, E. coli, and S. marcescens in sub-MIC concentrations. The pulp and seed phenolic extracts inhibited violacein production in C. violaceum. Films incorporating both phenolic extracts inhibited the growth of bacteria, particularly Pseudomonas fluorescens, L. monocytogenes, and S. aureus, as well as QS in C. violaceum. Molecular docking showed that a variety of compounds found in pulp and seed extracts of jambolan, particularly chlorogenic acid and dihydroquercetin, potentially bind CviR protein and may interfere with QS. Our results indicate that pulp and seed of jambolan are good sources of antibacterial, antibiofilm, and anti-QS compounds that can be used in the development of natural preservatives and for application in antibacterial active films.
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Affiliation(s)
- Catarina A Santos
- Faculty of Pharmaceutical Sciences, Food Research Center, University of São Paulo, São Paulo, Brazil
| | - Felipe A Almeida
- Department of Nutrition, Federal University of Juiz de Fora, Governador Valadares, Brazil
| | - Beatriz X V Quecán
- Faculty of Pharmaceutical Sciences, Food Research Center, University of São Paulo, São Paulo, Brazil
| | | | - Kelly M B Gandra
- Department of Foods, Federal University of Ouro Preto, Ouro Preto, Brazil
| | - Luciana R Cunha
- Department of Foods, Federal University of Ouro Preto, Ouro Preto, Brazil
| | - Uelinton M Pinto
- Faculty of Pharmaceutical Sciences, Food Research Center, University of São Paulo, São Paulo, Brazil
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22
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Tavares IMDC, Sumere BR, Gómez-Alonso S, Gomes E, Hermosín-Gutiérrez I, Da-Silva R, Lago-Vanzela ES. Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying. Food Res Int 2020; 128:108750. [DOI: 10.1016/j.foodres.2019.108750] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Revised: 10/02/2019] [Accepted: 10/04/2019] [Indexed: 12/13/2022]
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23
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Maria de Carvalho Tavares I, Bonatto Machado de Castilhos M, Aparecida Mauro M, Mota Ramos A, Teodoro de Souza R, Gómez-Alonso S, Gomes E, Da-Silva R, Hermosín-Gutiérrez I, Silva Lago-Vanzela E. BRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity. Food Chem 2019; 298:124971. [PMID: 31260997 DOI: 10.1016/j.foodchem.2019.124971] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2019] [Revised: 05/14/2019] [Accepted: 06/09/2019] [Indexed: 11/26/2022]
Abstract
The BRS Violeta grape presents pulp and skin with high content of phenolic compounds (PCs) and intense purplish color. It was used as raw material for the production of juice and dehydrated products using foam mat drying at 60, 70 and 80 °C and freeze drying (control). HLPC-DAD-ESI-MSn allowed the evaluation of the quantitative and qualitative changes of the main PCs (anthocyanins, flavonols and hydroxycinnamic acid derivatives (HCAD)) present in the grapes during the processing. The use of the steam extraction method to obtain grape juice allowed a greater extraction of flavonols and, mainly derivatives of hydroxycinnamic acids, when compared with anthocyanins. Drying at 70 °C was the most suitable for the preservation of the PCs and, at the same time, for the reduction of the processing time. The powdered products presented considerable concentrations of total PCs (3-5 mg/g) and antioxidant activity (32-79 (DPPH) or 17-27 (FRAP) mg/g).
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Affiliation(s)
- Iasnaia Maria de Carvalho Tavares
- São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, Campus São, José do Rio Preto, São Paulo, Brazil.
| | | | - Maria Aparecida Mauro
- São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, Campus São, José do Rio Preto, São Paulo, Brazil.
| | - Afonso Mota Ramos
- University of Vicosa (UFV), Avenida Peter Henry Rolfs, s/n, Campus Universitário, 36570-000 Viçosa, Minas Gerais, Brazil.
| | | | - Sergio Gómez-Alonso
- Universidad de Castilla-La Mancha (UCLM), Instituto Regional de Investigación Científica Aplicada, Avda. Camilo José Cela S/N, 13071 Ciudad Real, Spain.
| | - Eleni Gomes
- São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, Campus São, José do Rio Preto, São Paulo, Brazil.
| | - Roberto Da-Silva
- São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, Campus São, José do Rio Preto, São Paulo, Brazil.
| | - Isidro Hermosín-Gutiérrez
- Universidad de Castilla-La Mancha (UCLM), Instituto Regional de Investigación Científica Aplicada, Avda. Camilo José Cela S/N, 13071 Ciudad Real, Spain.
| | - Ellen Silva Lago-Vanzela
- São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, Campus São, José do Rio Preto, São Paulo, Brazil.
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24
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Ozcelik M, Heigl A, Kulozik U, Ambros S. Effect of hydrocolloid addition and microwave-assisted freeze drying on the characteristics of foamed raspberry puree. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102183] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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25
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Aslam A, Zahoor T, Khan MR, Khaliq A, Nadeem M, Sagheer A, Chugtai MFJ, Sajid MW. Studying the influence of packaging materials and storage on the physiochemical and microbial characteristics of black plum (
Syzygium cumini
) jam. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13941] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Ayesha Aslam
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Tahir Zahoor
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Moazzam Rafiq Khan
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Adnan Khaliq
- Department of Food Science and Technology Khawaja Fareed University of Engineering and Information Technology Rahim Yar Khan Pakistan
| | - Muhammad Nadeem
- Department of Environmental Sciences COMSATS University Islamabad Vehari Pakistan
| | - Ambreen Sagheer
- Government College of Home Economics Gulberg, Lahore Pakistan
| | - Muhammad Farhan Jahangir Chugtai
- Department of Food Science and Technology Khawaja Fareed University of Engineering and Information Technology Rahim Yar Khan Pakistan
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26
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Ozcelik M, Ambros S, Heigl A, Dachmann E, Kulozik U. Impact of hydrocolloid addition and microwave processing condition on drying behavior of foamed raspberry puree. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.07.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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27
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Guazi JS, Lago-Vanzela ES, Conti-Silva AC. Development of smoothies from dehydrated products of strawberry and banana pulps obtained through foam-mat drying. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13900] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Julaisa Scarpin Guazi
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce); Department of Food Engineering and Technology; São Paulo State University (Unesp); Campus São José do Rio Preto, Rua Cristóvão Colombo, 2265 CEP 15054-000 São José do Rio Preto Brazil
| | - Ellen Silva Lago-Vanzela
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce); Department of Food Engineering and Technology; São Paulo State University (Unesp); Campus São José do Rio Preto, Rua Cristóvão Colombo, 2265 CEP 15054-000 São José do Rio Preto Brazil
| | - Ana Carolina Conti-Silva
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce); Department of Food Engineering and Technology; São Paulo State University (Unesp); Campus São José do Rio Preto, Rua Cristóvão Colombo, 2265 CEP 15054-000 São José do Rio Preto Brazil
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28
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Singh B, Singh JP, Kaur A, Singh N. Insights into the phenolic compounds present in jambolan (Syzygium cumini) along with their health-promoting effects. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13841] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Balwinder Singh
- P.G. Department of Biotechnology; Khalsa College; Amritsar 143002 Punjab India
| | - Jatinder Pal Singh
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 Punjab India
| | - Amritpal Kaur
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 Punjab India
| | - Narpinder Singh
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 Punjab India
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29
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Degradation kinetics and antioxidant capacity of anthocyanins in air-impingement jet dried purple potato slices. Food Res Int 2018; 105:121-128. [DOI: 10.1016/j.foodres.2017.10.050] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2017] [Revised: 10/17/2017] [Accepted: 10/28/2017] [Indexed: 11/17/2022]
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30
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Chhikara N, Kaur R, Jaglan S, Sharma P, Gat Y, Panghal A. Bioactive compounds and pharmacological and food applications of Syzygium cumini– a review. Food Funct 2018. [DOI: 10.1039/c8fo00654g pmid: 30379170] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
The present review explores the nutritional, phytochemical and pharmacological potential as well as diverse food usages ofSyzygium cumini.
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Affiliation(s)
- Navnidhi Chhikara
- Department of Food Technology and Nutrition
- Lovely Professional University
- India
| | - Ravinder Kaur
- Department of Food Technology and Nutrition
- Lovely Professional University
- India
| | - Sundeep Jaglan
- Division of Microbial Biotechnology
- Indian Institute of Integrative Medicine-CSIR
- India
| | | | - Yogesh Gat
- Department of Food Technology and Nutrition
- Lovely Professional University
- India
| | - Anil Panghal
- Department of Food Technology and Nutrition
- Lovely Professional University
- India
| |
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Chhikara N, Kaur R, Jaglan S, Sharma P, Gat Y, Panghal A. Bioactive compounds and pharmacological and food applications ofSyzygium cumini– a review. Food Funct 2018; 9:6096-6115. [DOI: 10.1039/c8fo00654g] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
The present review explores the nutritional, phytochemical and pharmacological potential as well as diverse food usages ofSyzygium cumini.
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Affiliation(s)
- Navnidhi Chhikara
- Department of Food Technology and Nutrition
- Lovely Professional University
- India
| | - Ravinder Kaur
- Department of Food Technology and Nutrition
- Lovely Professional University
- India
| | - Sundeep Jaglan
- Division of Microbial Biotechnology
- Indian Institute of Integrative Medicine-CSIR
- India
| | | | - Yogesh Gat
- Department of Food Technology and Nutrition
- Lovely Professional University
- India
| | - Anil Panghal
- Department of Food Technology and Nutrition
- Lovely Professional University
- India
| |
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