1
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Yang L, Zhu R, Zhang N, Zhao W, Wang C. Effects of Different Extraction Methods on the Structural and Functional Properties of Soluble Dietary Fibre from Sweet Potatoes. Foods 2024; 13:2395. [PMID: 39123586 PMCID: PMC11311565 DOI: 10.3390/foods13152395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2024] [Revised: 07/24/2024] [Accepted: 07/24/2024] [Indexed: 08/12/2024] Open
Abstract
In this study, hot water treatment (WT), ultrasonic treatment (UT), ultrasonic-sodium hydroxide treatment (UST), ultrasonic-enzyme treatment (UET), and ultrasonic-microwave treatment (UMT) were used to treat sweet potatoes. The structural, physicochemical, and functional properties of the extracted soluble dietary fibres (SDFs) were named WT-SDF, UT-SDF, UST-SDF, UET-SDF, and UMT-SDF, respectively. Scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), thermal properties, and Brunauer-Emmett-Teller (BET) analysis were employed. The structural results indicated that the UST-SDF exhibited the best thermal stability, highest crystallinity, and maximum specific surface area. Moreover, compared to hot water extraction, ultrasonic extraction, or ultrasonic extraction in combination with other methods, enhanced the physicochemical and functional properties of the SDF, including extraction yield, water-holding capacity (WHC), oil-holding capacity (OHC), glucose adsorption capacity (GAC), glucose dialysis retardation index (GDRI), sodium cholate adsorption capacity (SCAC), cholesterol adsorption capacity (CAC), nitrite ion adsorption capacity (NIAC), and antioxidant properties. Specifically, the UST-SDF and UMT-SDF showed better extraction yield, WHC, OHC, GAC, CAC, SCAC, and NIAC values than the other samples. In summary, these results indicate that UST and UMT could be applied as ideal extraction methods for sweet potato SDF and that UST-SDF and UMT-SDF show enormous potential for use in the functional food industry.
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Affiliation(s)
| | | | | | | | - Chuyan Wang
- School of Biology, Food and Environment, Hefei University, Hefei 230601, China; (L.Y.); (R.Z.); (N.Z.); (W.Z.)
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2
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Rivas MÁ, Ruiz-Moyano S, Vázquez-Hernández M, Benito MJ, Casquete R, Córdoba MDG, Martín A. Impact of Simulated Human Gastrointestinal Digestion on the Functional Properties of Dietary Fibres Obtained from Broccoli Leaves, Grape Stems, Pomegranate and Tomato Peels. Foods 2024; 13:2011. [PMID: 38998517 PMCID: PMC11241623 DOI: 10.3390/foods13132011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2024] [Revised: 06/18/2024] [Accepted: 06/21/2024] [Indexed: 07/14/2024] Open
Abstract
This study aimed to analyse the impact of a simulated human digestion process on the composition and functional properties of dietary fibres derived from pomegranate-peel, tomato-peel, broccoli-stem and grape-stem by-products. For this purpose, a computer-controlled simulated digestion system consisting of three bioreactors (simulating the stomach, small intestine and colon) was utilised. Non-extractable phenols associated with dietary fibre and their influence on antioxidant capacity and antiproliferative activity were investigated throughout the simulated digestive phases. Additionally, the modifications in oligosaccharide composition, the microbiological population and short-chain fatty acids produced within the digestion media were examined. The type and composition of each dietary fibre significantly influenced its functional properties and behaviour during intestinal transit. Notably, the dietary fibre from the pomegranate peel retained its high phenol content throughout colon digestion, potentially enhancing intestinal health due to its strong antioxidant activity. Similarly, the dietary fibre from broccoli stems and pomegranate peel demonstrated anti-proliferative effects in both the small and the large intestines, prompting significant modifications in colonic microbiology. Moreover, these fibre types promoted the growth of bifidobacteria over lactic acid bacteria. Thus, these results suggest that the dietary fibre from pomegranate peel seems to be a promising functional food ingredient for improving human health.
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Affiliation(s)
- María Ángeles Rivas
- Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, 06006 Badajoz, Spain
| | - Santiago Ruiz-Moyano
- Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, 06006 Badajoz, Spain
| | - María Vázquez-Hernández
- Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, 06006 Badajoz, Spain
| | - María José Benito
- Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, 06006 Badajoz, Spain
| | - Rocío Casquete
- Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, 06006 Badajoz, Spain
| | - María de Guía Córdoba
- Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, 06006 Badajoz, Spain
| | - Alberto Martín
- Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, 06006 Badajoz, Spain
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3
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Li X, Wang L, Tan B, Li R. Effect of structural characteristics on the physicochemical properties and functional activities of dietary fiber: A review of structure-activity relationship. Int J Biol Macromol 2024; 269:132214. [PMID: 38729489 DOI: 10.1016/j.ijbiomac.2024.132214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 04/24/2024] [Accepted: 05/07/2024] [Indexed: 05/12/2024]
Abstract
Dietary fibers come from a wide range of sources and have a variety of preparation methods (including extraction and modification). The different structural characteristics of dietary fibers caused by source, extraction and modification methods directly affect their physicochemical properties and functional activities. The relationship between structure and physicochemical properties and functional activities is an indispensable basic theory for realizing the directional transformation of dietary fibers' structure and accurately regulating their specific properties and activities. In this paper, since a brief overview about the structural characteristics of dietary fiber, the effect of structural characteristics on a variety of physicochemical properties (hydration, electrical, thermal, rheological, emulsifying property, and oil holding capacity, cation exchange capacity) and functional activities (hypoglycemic, hypolipidemic, antioxidant, prebiotic and harmful substances-adsorption activity) of dietary fiber explored by researchers in last five years are emphatically reviewed. Moreover, the future perspectives of structure-activity relationship are discussed. This review aims to provide theoretical foundation for the targeted regulation of properties and activities of dietary fiber, so as to improve the quality of their applied products and physiological efficiency, and then to realize high value utilization of dietary fiber resources.
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Affiliation(s)
- Xiaoning Li
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Liping Wang
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
| | - Bin Tan
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
| | - Ren Li
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China
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4
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Barcellos Silva IGC, Antonio ADS, Carvalho EMD, Dos Santos GRC, Pereira HMG, Veiga Junior VFD. Method optimization for the extraction of chlorogenic acids from coffee parchment: An ecofriendly alternative. Food Chem 2024; 458:139842. [PMID: 38996490 DOI: 10.1016/j.foodchem.2024.139842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 05/11/2024] [Accepted: 05/24/2024] [Indexed: 07/14/2024]
Abstract
One of the principal byproducts of coffee roasting is the coffee parchment. It is abundant in bioactive substances, including derivatives of chlorogenic acids, which are well-known for their exceptional antioxidant effects. It is advantageous to use environmentally friendly extraction techniques on such residues since it adds value to the entire coffee production process supply chain. The aim of this work was to assess and enhance the ability of non-conventional extraction techniques to extract derivatives of chlorogenic acid from coffee parchment. A central composite design was used to maximize the recovery of those phenolic compounds. The optimized extraction conditions were with 5 min extraction period, at a temperature of 70 °C, and 80% ethanol in the extractor solvent. In this conditions extraction recovery of chlorogenic acids was of 0.8% by the use of microwave-aided extraction (MAE). The optimized conditions are practical, economical, and ecologically friendly method to extract phenolic compounds and, consequently, underscores the potential for sustainable utilization of coffee parchment, offering a valuable contribution to the development of environmentally conscious strategies within the coffee industry.
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Affiliation(s)
- Ian Gardel Carvalho Barcellos Silva
- Chemical Engineering Section, Military Institute of Engineering, Praça General Tibúrcio, 80, Praia Vermelha, Urca, 22., 290-270 Rio de Janeiro, RJ, Brazil
| | - Ananda da Silva Antonio
- Federal University of Rio de Janeiro, Chemistry Institute, Laboratory for the Support of Technological Development, (LADETEC/UFRJ-IQ), Rio de Janeiro, RJ 21941-909, Brazil
| | - Erika Martins de Carvalho
- Oswaldo Cruz Foundation, Vice-Presidency of Production and Innovation in Health, Support Units for the Diagnosis of COVID-19, Avenida Brasil, 4365. Manguinhos, 21040-360 Rio de Janeiro, RJ, Brazil
| | - Gustavo Ramalho Cardoso Dos Santos
- Federal University of Rio de Janeiro, Chemistry Institute, Laboratory for the Support of Technological Development, (LADETEC/UFRJ-IQ), Rio de Janeiro, RJ 21941-909, Brazil
| | - Henrique Marcelo Gualberto Pereira
- Federal University of Rio de Janeiro, Chemistry Institute, Laboratory for the Support of Technological Development, (LADETEC/UFRJ-IQ), Rio de Janeiro, RJ 21941-909, Brazil
| | - Valdir Florêncio da Veiga Junior
- Chemical Engineering Section, Military Institute of Engineering, Praça General Tibúrcio, 80, Praia Vermelha, Urca, 22., 290-270 Rio de Janeiro, RJ, Brazil.
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5
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Xiao X, Li X, Bai J, Fan S, Daglia M, Li J, Ding Y, Zhang Y, Zhao Y. Changes in the structural, physicochemical and functional properties and in vitro fecal fermentation characteristics of barley dietary fiber fermented by Lactiplantibacillus plantarum dy-1. Food Funct 2024; 15:4276-4291. [PMID: 38526568 DOI: 10.1039/d3fo05605h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/26/2024]
Abstract
Fermentation is an effective method for improving the nutritional quality and functional characteristics of grains. This study investigated changes in the structural, physicochemical, and functional properties of fermented barley dietary fiber (FBDF) exerted by Lactiplantibacillus plantarum dy-1 (Lp. plantarum dy-1) as well as its in vitro fecal fermentation characteristics. Lp. plantarum dy-1 fermentation remarkably changed the structure of FBDF, including the microstructure and monosaccharide components, correlating with improved water or oil retaining and cholesterol adsorption capacities. Additionally, Lp. plantarum dy-1 fermentation significantly (p < 0.05) promoted the release of bound phenolics from 6.24 mg g-1 to 6.93 mg g-1 during in vitro digestion, contributing to the higher antioxidant capacity and inhibitory activity of α-amylase and pancreatic lipase compared with those of raw barley dietary fiber (RBDF). A total of 14 phenolic compounds were detected in the supernatants of digestion and fermentation samples. During colonic fermentation, FBDF significantly increased the production of acetate, propionate, and butyrate (p < 0.05), inhibited the growth of Escherichia-Shigella, and promoted the abundance of SCFA-producing microbiota such as Faecalibacterium and Prevotella_9. In conclusion, Lp. plantarum dy-1 fermentation enhanced the physicochemical properties and in vitro fermentation characteristics of barley dietary fiber, representing a promising bioprocessing technology for modifying barley bran.
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Affiliation(s)
- Xiang Xiao
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
| | - Xiaodong Li
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
| | - Juan Bai
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
| | - Songtao Fan
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
| | - Maria Daglia
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
- Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, 80131 Naples, Italy
| | - Jiaying Li
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
| | - Yiwei Ding
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
| | - Yanshun Zhang
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
| | - Yansheng Zhao
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
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6
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Wang C, Lin M, Li Y, Guo Z. Improvement of soluble dietary fiber quality in Tremella fuciformis stem by steam explosion technology: An evaluation of structure and function. Food Chem 2024; 437:137867. [PMID: 37924764 DOI: 10.1016/j.foodchem.2023.137867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 10/17/2023] [Accepted: 10/24/2023] [Indexed: 11/06/2023]
Abstract
Edible fungi by-products are rich in dietary fiber (DF). In this study, we used steam explosion (SE) to modify Tremella fuciformis (T. fuciformis) stem DF. The SE conditions were optimized using response surface methodology (RSM), and the soluble dietary fiber (SDF) extraction rate increased 1.42-fold (from 23.33 ± 0.42 % to 33.21 ± 0.28 %) under optimized conditions. SE destroyed the dense structure of SDF, which improved the specific surface area and thermal stability. Furthermore, the structural changes induced by SE resulted in improved functional properties, and SDF had better hydration properties (water holding capacity, oil holding capacity, and swelling capacity increased by 1.23, 1.59, and 1.24 times, respectively) and hypoglycemic capacity (glucose adsorption capacity increased 1.84-fold at 100 mmol/L glucose). Therefore, SE is an excellent modification method for improving quality of edible fungi processing by-products SDF.
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Affiliation(s)
- Changrong Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Integrated Scientific Research Base of Edible fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou, Fujian, PR China
| | - Mengfan Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Integrated Scientific Research Base of Edible fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou, Fujian, PR China
| | - Yibin Li
- Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, PR China
| | - Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Integrated Scientific Research Base of Edible fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou, Fujian, PR China.
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7
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Wu Q, Zhang M, Hu H, Tu Y, Gao P, Li T, Zhang X, Teng J, Wang L. Comparative study on chemical composition, functional properties of dietary fibers prepared from four China cereal brans. Int J Biol Macromol 2024; 257:128510. [PMID: 38043663 DOI: 10.1016/j.ijbiomac.2023.128510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/17/2023] [Accepted: 11/28/2023] [Indexed: 12/05/2023]
Abstract
Comparison of chemical composition and functional properties of insoluble and soluble dietary fiber (IDF, SDF) obtained from four China cereal brans was investigated. With findings, IDFs and SDFs for rice bran (RB), wheat bran (WB), highland barely bran (HBB) and tartary buckwheat bran (TBB) contained several monosaccharides such as arabinose, galactose, glucose, xylose, and galacturonic acid. The RBIDF was shrinking and formed a rugged microscopic structure, while the structure of WBIDF was dense and flat. HBBIDF and TBBIDF showed fold and flake structure. The glucose adsorption capacity of the HBBIDF was highest among all samples, which was 3.2 mmol/g. TBBIDF exhibited the highest value of cholesterol adsorption capacity (10.5 mg/g) at pH 7.0 and maximum binding capacity (BCmax, 365.2 μmol/g) for cadmium at pH 7.0 among all samples, respectively. As a result, HBBIDF and TBBIDF are potential fiber-rich ingredients in functional foods.
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Affiliation(s)
- Qinglan Wu
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Ming Zhang
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Haipeng Hu
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Yi Tu
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Pinhan Gao
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Ting Li
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Xinxia Zhang
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Jian Teng
- Shanghai Adfontes Technology Co., Ltd, Caoxi North Road 45, Shanghai 20000, China
| | - Li Wang
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
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8
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Oliveira AD, Moreira TFM, Paes Silva B, Oliveira G, Teixeira VMC, Watanabe LS, Lucy Nixdorf S, Eloísa Leal L, Pessoa LGA, Seixas FAV, Gonçalves OH, Paula Peron A, Sá-Nakanishi AB, Leimann FV, Bracht A, Bracht L, Comar JF. Characterization and bioactivities of coffee husks extract encapsulated with polyvinylpyrrolidone. Food Res Int 2024; 178:113878. [PMID: 38309896 DOI: 10.1016/j.foodres.2023.113878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 12/07/2023] [Accepted: 12/14/2023] [Indexed: 02/05/2024]
Abstract
Coffee processing generates large amounts of residues of which a portion still has bioactive properties due to their richness in phenolic compounds. This study aimed to obtain a coffee husks extract (CHE) and to encapsulate it (ECHE) with polyvinylpyrrolidone using a one-step procedure of solid dispersion. The extraction and encapsulation yields were 9.1% and 92%, respectively. Thermal analyses revealed that the encapsulation increased the thermal stability of CHE and dynamic light scattering analyses showed a bimodal distribution of size with 81% of the ECHE particles measuring approximately 711 nm. Trigonelline and caffeine were the main alkaloids and quercetin the main phenolic compound in CHE, and the encapsulation tripled quercetin extraction. The total phenolics content and the antioxidant activity of ECHE, assayed with three different procedures, were higher than those of CHE. The antioxidant activity and the bioaccessibility of the phenolic compounds of ECHE were also higher than those of CHE following simulated gastrointestinal digestion (SGID). Both CHE and ECHE were not toxic against Alliumcepa cells and showed similar capacities for inhibiting the pancreatic α-amylase in vitro. After SGID, however, ECHE became a 1.9-times stronger inhibitor of the α-amylase activity in vitro (IC50 = 8.5 mg/mL) when compared to CHE. Kinetic analysis revealed a non-competitive mechanism of inhibition and in silico docking simulation suggests that quercetin could be contributing significantly to the inhibitory action of both ECHE and CHE. In addition, ECHE (400 mg/kg) was able to delay by 50% the increases of blood glucose in vivo after oral administration of starch to rats. This finding shows that ECHE may be a candidate ingredient in dietary supplements used as an adjuvant for the treatment of diabetes.
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Affiliation(s)
| | - Thaysa F M Moreira
- Post-Graduation Program of Food Technology, Federal University of Technology (UTFPR), Campo Mourão, PR, Brazil
| | | | - Grazielle Oliveira
- Department of Chemical Engineering, Federal University of Paraná, Curitiba, PR, Brazil
| | | | - Lycio S Watanabe
- Department of Chemistry, State University of Londrina, PR, Brazil
| | | | | | | | | | - Odinei H Gonçalves
- Department of Textile Engineering, Federal University of Santa Catarina, Blumenau, SC, Brazil
| | - Ana Paula Peron
- Department of Biodiversity and Nature Conservation, Federal University of Technology (UTFPR), Campo Mourão, PR, Brazil
| | | | - Fernanda V Leimann
- Post-Graduation Program of Food Technology, Federal University of Technology (UTFPR), Campo Mourão, PR, Brazil
| | - Adelar Bracht
- Department of Biochemistry, State University of Maringá, PR, Brazil
| | - Lívia Bracht
- Department of Biochemistry, State University of Maringá, PR, Brazil
| | - Jurandir F Comar
- Department of Biochemistry, State University of Maringá, PR, Brazil.
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9
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Ji R, Zhang X, Liu C, Zhang W, Han X, Zhao H. Effects of extraction methods on the structure and functional properties of soluble dietary fiber from blue honeysuckle (Lonicera caerulea L.) berry. Food Chem 2024; 431:137135. [PMID: 37591145 DOI: 10.1016/j.foodchem.2023.137135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 07/18/2023] [Accepted: 08/08/2023] [Indexed: 08/19/2023]
Abstract
The work within this study aimed to investigate and compare the effects of compound enzyme extraction (CE), ultrasonic chemical extraction (UC) and combined fermentation extraction (CF) on the physicochemical properties, microstructure, and functional properties of soluble dietary fiber (SDF) extracted from blue honeysuckle berries. The results showed that CE-SDF had higher crystallinity (32.41%). UC-SDF had the highest yield (13.32 ± 0.80 g/100 g). CF-SDF had the maximum inhibition of α-amylase (50.82 ± 0.76%) and α-glucosidase (54.87 ± 1.25%). The in vitro hypoglycemic activity of the three SDFs was observed in the order of CF > CE > UC. Meanwhile, the purity of SDF had a strong positive correlation with its antioxidant and in vitro hypoglycemic capacities. The crystallinity of SDF was found to be positively correlated with its molecular weight and thermal properties. Additionally, the sugar composition of SDF was found to be an important factor affecting its biological activity.
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Affiliation(s)
- Run Ji
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang Province 150030, China
| | - Xiuling Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang Province 150030, China.
| | - Chenghai Liu
- College of Engineering, Northeast Agricultural University, Harbin, Heilongjiang Province 150030, China
| | - Wentao Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang Province 150030, China
| | - Xiaofeng Han
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang Province 150030, China
| | - Hengtian Zhao
- Northeast Institute of Geography and Agroecology, Chinese Academy of Sciences, Harbin, Heilongjiang Province 150080, China.
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10
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Zhao S, Pan Z, Azarakhsh N, Ramaswamy HS, Duan H, Wang C. Effects of high-pressure processing on the physicochemical and adsorption properties, structural characteristics, and dietary fiber content of kelp ( Laminaria japonica). Curr Res Food Sci 2023; 8:100671. [PMID: 38235495 PMCID: PMC10792453 DOI: 10.1016/j.crfs.2023.100671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2023] [Revised: 12/13/2023] [Accepted: 12/26/2023] [Indexed: 01/19/2024] Open
Abstract
To investigate the effects of high-pressure processing (HPP) on the physicochemical and adsorption properties and structural characteristics of kelp, kelp slice (KS) and kelp powder (KP) were treated under different pressures (300, 450, and 600 MPa) for 5 and 10 min. Compared to untreated KP, HPP-treated KP yielded a 1.31-fold increase in water holding capacity (600 MPa/5 min), a 0.12-fold increase in swelling capacity (450 MPa/10 min), a 1.33-fold increase in oil holding capacity (600 MPa/10 min), a 10-fold increase in glucose adsorption capacity (450 MPa/10 min), and a 0.22-fold increase in cholesterol adsorption capacity (163.1 mg/g DW at 450 MPa/10 min), and exhibited good Cd (Ⅱ) adsorption capacity when its concentration was 10 mmol/L in the small intestine. The physicochemical properties of HPP-treated KS were not improved due to its low specific surface area. In addition, HPP treatment efficiently reduced the particle size of KP and increased its total and soluble dietary fiber content by 17% and 63% at 600 MPa/10 min, respectively. Scanning electron microscope micrographs demonstrated that the surface of HPP-treated KP was rough and porous, and the specific surface area increased with increasing pressure and processing time. To conclude, the results obtained in the present study suggest that HPP is a promising processing method for improving the functionality and structural characteristics of KP and provide a theoretical basis for the utilization of HPP-treated KP as a fiber-rich ingredient in the functional food industry.
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Affiliation(s)
- Songlin Zhao
- International School, Jinan University, Guangzhou, 510632, China
| | - Zhitao Pan
- Department of Food Science and Technology, Jinan University, Guangzhou, 510632, China
| | - Nima Azarakhsh
- International School, Jinan University, Guangzhou, 510632, China
| | - Hosahalli S. Ramaswamy
- Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, Montréal, QC, Canada
| | - Hanying Duan
- Department of Food Science and Technology, Jinan University, Guangzhou, 510632, China
| | - Chao Wang
- Department of Food Science and Technology, Jinan University, Guangzhou, 510632, China
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11
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Wu M, Zhou Q, Zhou L, Wang J, Ren T, Zheng Y, Lv W, Zhao W. Enhancement of γ-Aminobutyric Acid and the Characteristics of Nutrition and Function in White Quinoa through Ultrasound Stress at the Pre-Germination Stage. Foods 2023; 13:57. [PMID: 38201084 PMCID: PMC10778457 DOI: 10.3390/foods13010057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 12/08/2023] [Accepted: 12/20/2023] [Indexed: 01/12/2024] Open
Abstract
The global production of quinoa has been increasing in recent years. In plant-based foods, ultrasound stress has received increasing attention, owing to its ability to enhance the production of primary and secondary metabolites. We studied the effects of ultrasonic stress at the pre-germination stage on the γ-aminobutyric acid (GABA) accumulation and characteristics of nutrition and function in quinoa. The results showed that ultrasonic conditions of 100 W for 4 min promoted an increase in GABA content by 9.15-fold, to 162.47 ± 6.69 mg/100 g·DW, compared to that of untreated quinoa, through promoting a 10.2% and 71.9% increase in the water absorption and glutamate decarboxylase activity of quinoa, respectively. Meanwhile, compared to untreated quinoa, ultrasonic stress at the pre-germination stage enhanced the total phenolic, total flavonoid, and total saponin contents of quinoa by 10.2%, 33.6%, and 90.7%, to 3.29 mg GA/g·DW, 104.0 mg RE/100 g·DW, and 7.13 mg/g, respectively, without decreasing its basic nutritional quality. Ultrasonic stress caused fissures on the surface of quinoa starch particles. Additionally, germination under ultrasonic stress increased the n3 polyunsaturated fatty acids by 14.4%. Furthermore, ultrasonic stress at the pre-germination stage promoted the scavenging of 2,2-diphenyl1-picrylhydrazyl radicals and inhibitions of α-amylase, α-glucosidase, and pancreatic lipase by 14.4%, 14.9%, 24.6%, and 20.0% in vitro, compared to untreated quinoa. The results indicated that the quinoa sprouted via ultrasonic stress could represent a promising method through which to develop nutritionally balanced whole grains rich in GABA, with hypoglycemic and hypolipidemic activities, which could provide theoretical support for the development of functional whole-grain foods based on quinoa.
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Affiliation(s)
- Mengying Wu
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Qian Zhou
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Liangfu Zhou
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Jie Wang
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Ting Ren
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Yu Zheng
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Wei Lv
- National Engineering Research Center for Semi-Arid Agriculture, Shijiazhuang 050000, China;
| | - Wen Zhao
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
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12
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Tripathi S, Murthy PS. Coffee oligosaccharides and their role in health and wellness. Food Res Int 2023; 173:113288. [PMID: 37803601 DOI: 10.1016/j.foodres.2023.113288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 07/14/2023] [Accepted: 07/15/2023] [Indexed: 10/08/2023]
Abstract
Coffee oligosaccharides (COS) are novel sources of prebiotics comprising manno-oligosaccharides, galacto-oligosaccharides, arabinoxylan-oligosaccharides, and cello-oligosaccharides. These oligosaccharides function as prebiotics, antioxidant-dietary fiber owing to important physicochemical and physiological properties, adjuvants, pharma, nutraceutical food, gut health, immune system boosting, cancer treatment, and many more. Research suggests COS performs prebiotic action, as it enhances gut health by promoting beneficial bacteria in the colon and releasing functional metabolites such as SCFAs. However, research on COS concerning other metabolic illnesses is still lacking. Among various production strategies, pretreatment and enzymatic hydrolysis are preferred for the production of COS. Functional oligosaccharides can add value to coffee waste and reduce the environmental impact of coffee manufacturing, besides providing more options for healthy and active ingredients. This review updates COS, production, bio-activity, their role as a functional food, food supplements/natural food additives, prebiotics and many applications of health sectors. Research is desirable to extend information on COS and their bio-activity, besides in vivo and clinical trials, to assess their effects in prior human formulations into the food and therapeutic arena.
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Affiliation(s)
- Shivani Tripathi
- Plantation Products, Spices and Flavour Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Pushpa S Murthy
- Plantation Products, Spices and Flavour Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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13
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Manthei A, López-Gámez G, Martín-Belloso O, Elez-Martínez P, Soliva-Fortuny R. Relationship between Physicochemical, Techno-Functional and Health-Promoting Properties of Fiber-Rich Fruit and Vegetable By-Products and Their Enhancement by Emerging Technologies. Foods 2023; 12:3720. [PMID: 37893613 PMCID: PMC10606636 DOI: 10.3390/foods12203720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 09/20/2023] [Accepted: 10/06/2023] [Indexed: 10/29/2023] Open
Abstract
The preparation and processing of fruits and vegetables produce high amounts of underutilized fractions, such as pomace and peel, which present a risk to the environment but constitute a valuable source of dietary fiber (DF) and bioactive compounds. The utilization of these fiber-rich products as functional food ingredients demands the application of treatments to improve their techno-functional properties, such as oil and water binding, and health-related properties, such as fermentability, adsorption, and retardation capacities of glucose, cholesterol, and bile acids. The enhancement of health-promoting properties is strongly connected with certain structural and techno-functional characteristics, such as the soluble DF content, presence of hydrophobic groups, and viscosity. Novel physical, environmentally friendly technologies, such as ultrasound (US), high-pressure processing (HPP), extrusion, and microwave, have been found to have higher potential than chemical and comminution techniques in causing desirable structural alterations of the DF network that lead to the improvement of techno-functionality and health promotion. The application of enzymes was related to higher soluble DF content, which might be associated with improved DF properties. Combined physical and enzymatic treatments can aid solubilization and modifications, but their benefit needs to be evaluated for each DF source and the desired outcome.
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Affiliation(s)
| | | | | | | | - Robert Soliva-Fortuny
- Department of Food Technology, Engineering and Science, University of Lleida/Agrotecnio-CeRCA Center, Av. Alcalde Rovira Roure, 191, 25198 Lleida, Spain; (A.M.)
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14
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Zhu R, Tan S, Wang Y, Zhang L, Huang L. Physicochemical Properties and Hypolipidemic Activity of Dietary Fiber from Rice Bran Meal Obtained by Three Oil-Production Methods. Foods 2023; 12:3695. [PMID: 37835348 PMCID: PMC10572562 DOI: 10.3390/foods12193695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/04/2023] [Accepted: 10/07/2023] [Indexed: 10/15/2023] Open
Abstract
This study investigated the effects of three oil production methods on the physicochemical properties of dietary fiber from rice bran flour, and the hypolipidemic effects of the dietary fibers were investigated in vitro and in vivo. The particle size results showed that the organic-solvent-impregnated rice bran meal dietary fiber (N-RBDF) had the smallest average particle size and the aqueous enzymatic rice bran meal dietary fiber (E-RBDF) had the narrowest particle size distribution. Scanning electron microscopy (SEM) results demonstrated that all three kinds of rice bran meal dietary fibers (RBDFs) were irregularly flaky. Fourier transform infrared spectroscopy (FT-IR) results revealed that the three RBDFs had similar reactive groups, and X-ray diffraction (XRD) results indicated that all three RBDFs were cellulose type I crystals. The results of thermogravimetric analysis showed that the lignin content of N-RBDF was significantly lower than that of the other two. Among the three kinds of RBDFs, E-RBDF had higher water retention capacity, swelling capacity, oil holding capacity, and adsorption capacity for cholesterol and sodium bile salts. The results of experimental studies in hyperlipidemic rats showed that all three kinds of RBDFs significantly reduced triglycerides (TG), total cholesterol (TC), and low-density lipoprotein cholesterol (LDL-C) and elevated high-density lipoprotein cholesterol (HDL-C) in the serum of hyperlipidemic rats; they also significantly lowered malondialdehyde (MDA) and elevated total superoxide dismutase (T-SOD) and glutathione peroxidase (GSH-Px) activities in the livers of rats. In addition, all three kinds of RBDFs decreased aminotransferase (ALT) and aminotransferase (AST) activity in serum and also improved liver steatosis and reduced atherosclerosis index (AI) in rats with hyperlipidemia. Our study provides a reference for the development and utilization of rice bran meal and the application of rice bran meal dietary fiber in food processing.
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Affiliation(s)
- Renwei Zhu
- School of Materials and Chemical Engineering, Tongren University, Tongren 554300, China
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, China
| | - Sha Tan
- School of Materials and Chemical Engineering, Tongren University, Tongren 554300, China
| | - Yayi Wang
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, China
| | - Linwei Zhang
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, China
| | - Liang Huang
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, China
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15
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Rennert M, Hiller BT. Influence of Coffee Variety and Processing on the Properties of Parchments as Functional Bioadditives for Biobased Poly( butylene succinate) Composites. Polymers (Basel) 2023; 15:2985. [PMID: 37514375 PMCID: PMC10386071 DOI: 10.3390/polym15142985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 06/30/2023] [Accepted: 07/06/2023] [Indexed: 07/30/2023] Open
Abstract
Fermented polymers like biobased poly(butylene succinate) (BioPBS) have become more relevant as technical substitutes for ductile petrochemical-based polymers but require biogenic functional additives to deaccelerate undesired thermo-oxidative degradation and keep a fully biobased character. In this paper, the influence of coffee parchment (PMT) from two different varieties and processings on the thermo-oxidative stabilization and mechanical properties of poly(butylene succinate) composites up to 20 wt.-% PMT were investigated. Micronized with a TurboRotor mill, both PMT powders differ in particle size and shape, moisture ab- and adsorption behavior and antioxidative properties. It could be shown that pulped-natural PMT consists partially of coffee cherry residues, which leads to a higher total polyphenol content and water activity. The homogeneous PMT from fully washed processing has a higher thermal degradation resistance but consists of fibers with larger diameters. Compounded with the BioPBS and subsequent injection molded, the fully washed PMT leads to higher stiffness and equal tensile strength but lower toughness compared to the pulped-natural PMT, especially at lower deformation speed. Surprisingly, the fully washed PMT showed a higher stability against thermo-oxidative decomposition despite the lower values in the total phenol content and antioxidative activity. The required antioxidative stabilizers might be extracted at higher temperatures from the PMT fibers, making it a suitable biogenic stabilizer for extrusion processes.
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Affiliation(s)
- Mirko Rennert
- Institute for Circular Economy of Bio:Polymers at Hof University (ibp), Hof University of Applied Sciences, 95028 Hof, Germany
| | - Benedikt T Hiller
- Institute for Circular Economy of Bio:Polymers at Hof University (ibp), Hof University of Applied Sciences, 95028 Hof, Germany
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16
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Machado M, Espírito Santo L, Machado S, Lobo JC, Costa ASG, Oliveira MBPP, Ferreira H, Alves RC. Bioactive Potential and Chemical Composition of Coffee By-Products: From Pulp to Silverskin. Foods 2023; 12:2354. [PMID: 37372564 DOI: 10.3390/foods12122354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 05/31/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
Processing the coffee cherry into roasted beans generates a large amount of by-products, which can negatively impact the environment. The aim of this study was to analyze the bioactive potential and chemical composition of different coffee by-products (pulp, husk, parchment, silverskin, defective beans, and green coffee sieving residue) having in mind their bioactive potential for health and well-being. The coffee by-products showed a distinct nutritional composition. The content of ash, protein, fat, and total dietary fiber was significantly higher (p < 0.05) in coffee pulp (10.72% dw), silverskin (16.31% dw), defective beans (8.47% dw), and parchment (94.19% dw), respectively. Defective beans and the sieve residue exhibited a higher content of total phenolics (6.54 and 5.11 g chlorogenic acid eq./100 g dw, respectively) as well as higher DPPH• scavenging activity (3.11 and 2.85 g Trolox eq./100 g, respectively) and ferric-reducing antioxidant power (17.68 and 17.56 g ferrous sulfate eq./100 g dw, respectively). All the coffee by-products considered in this study are sources of caffeine and chlorogenic acids, in particular 5-caffeoylquinic acid (5.36-3787.58 mg/100 g dw, for parchment and defective beans, respectively). Thus, they can be recycled as functional ingredients for food, cosmetic and/or pharmaceutical industries, contributing to the social, economic, and environmental sustainability of the coffee industry.
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Affiliation(s)
- Marlene Machado
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Liliana Espírito Santo
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Susana Machado
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Joana C Lobo
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Anabela S G Costa
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Maria Beatriz P P Oliveira
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Helena Ferreira
- Network of Chemistry and Technology/Unit on Applied Molecular Biosciences (REQUIMTE/UCIBIO/i4HB), Laboratory of Microbiology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Rita C Alves
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
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17
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Benítez V, Rebollo-Hernanz M, Braojos C, Cañas S, Gil-Ramírez A, Aguilera Y, Martín-Cabrejas MA. Changes in the cocoa shell dietary fiber and phenolic compounds after extrusion determine its functional and physiological properties. Curr Res Food Sci 2023; 6:100516. [PMID: 37215741 PMCID: PMC10196956 DOI: 10.1016/j.crfs.2023.100516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 03/09/2023] [Accepted: 05/07/2023] [Indexed: 05/24/2023] Open
Abstract
The influence of different extrusion conditions on the cocoa shell (CS) dietary fiber, phenolic compounds, and antioxidant and functional properties was evaluated. Extrusion produced losses in the CS dietary fiber (3-26%), especially in the insoluble fraction, being more accentuated at higher temperatures (160 °C) and lower moisture feed (15-20%). The soluble fiber fraction significantly increased at 135 °C because of the solubilization of galactose- and glucose-containing insoluble polysaccharides. The extruded CS treated at 160 °C-25% of feed moisture showed the highest increase of total (27%) and free (58%) phenolic compounds, accompanied by an increase of indirect (10%) and direct (77%) antioxidant capacity. However, more promising results relative to the phenolic compounds' bioaccessibility after in vitro simulated digestion were observed for 135°C-15% of feed moisture extrusion conditions. The CS' physicochemical and techno-functional properties were affected by extrusion, producing extrudates with higher bulk density, a diminished capacity to hold oil (22-28%) and water (18-65%), and improved swelling properties (14-35%). The extruded CS exhibited increased glucose adsorption capacity (up to 2.1-fold, at 135 °C-15% of feed moisture) and α-amylase in vitro inhibitory capacity (29-54%), accompanied by an increase in their glucose diffusion delaying ability (73-91%) and their starch digestion retardation capacity (up to 2.8-fold, at 135 °C-15% of feed moisture). Moreover, the extruded CS preserved its cholesterol and bile salts binding capacity and pancreatic lipase inhibitory properties. These findings generated knowledge of the CS valorization through extrusion to produce foods rich in dietary fiber with improved health-promoting properties due to the extrusion-triggered fiber solubilization.
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Affiliation(s)
- Vanesa Benítez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC). C/ Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Miguel Rebollo-Hernanz
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC). C/ Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Cheyenne Braojos
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC). C/ Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Silvia Cañas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC). C/ Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Alicia Gil-Ramírez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC). C/ Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Yolanda Aguilera
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC). C/ Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - María A. Martín-Cabrejas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC). C/ Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
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18
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Konstantinidis N, Franke H, Schwarz S, Lachenmeier DW. Risk Assessment of Trigonelline in Coffee and Coffee By-Products. Molecules 2023; 28:molecules28083460. [PMID: 37110693 PMCID: PMC10146819 DOI: 10.3390/molecules28083460] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 04/06/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
Trigonelline is a bioactive pyridine alkaloid that occurs naturally in high concentrations in coffee (up to 7.2 g/kg) and coffee by-products (up to 62.6 g/kg) such as coffee leaves, flowers, cherry husks or pulp, parchment, silver skin, and spent grounds. In the past, coffee by-products were mostly considered waste and discarded. In recent years, however, the use of coffee by-products as food has attracted interest because of their economic and nutritional value and the environmental benefits of sustainable resource use. Their authorization as so-called novel foods in the European Union may lead to increased oral exposure of the general population to trigonelline. Therefore, the aim of this review was to assess the risk to human health of acute and chronic exposure to trigonelline from coffee and coffee by-products. An electronic literature search was performed. Current toxicological knowledge is limited, with few human data available and a lack of epidemiological and clinical studies. There was no evidence of adverse effects after acute exposure. No conclusion can be drawn on chronic exposure to isolated trigonelline due to the lack of data. However, trigonelline ingested as a component of coffee and coffee by-products appears to be safe for human health, based on the safe traditional use of these products.
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Affiliation(s)
- Nick Konstantinidis
- Postgraduate Study Program "Toxicology and Environmental Protection", Rudolf-Boehm-Institut für Pharmakologie und Toxikologie, Universität Leipzig, Härtelstraße 16-18, 04107 Leipzig, Germany
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
| | - Heike Franke
- Postgraduate Study Program "Toxicology and Environmental Protection", Rudolf-Boehm-Institut für Pharmakologie und Toxikologie, Universität Leipzig, Härtelstraße 16-18, 04107 Leipzig, Germany
| | - Steffen Schwarz
- Coffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, Germany
| | - Dirk W Lachenmeier
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
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19
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Tan Y, Li S, Li C, Liu S. Glucose adsorption and α-amylase activity inhibition mechanism of insoluble dietary fiber: Comparison of structural and microrheological properties of three different modified coconut residue fibers. Food Chem 2023; 418:135970. [PMID: 36963135 DOI: 10.1016/j.foodchem.2023.135970] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 03/13/2023] [Accepted: 03/14/2023] [Indexed: 03/26/2023]
Affiliation(s)
- Yaoyao Tan
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Shuxian Li
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Congfa Li
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou, Haikou 570228, China.
| | - Sixin Liu
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou, Haikou 570228, China; School of Science, Hainan University, Haikou 570228, China.
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20
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Zhang S, Xu X, Cao X, Liu T. The structural characteristics of dietary fibers from Tremella fuciformis and their hypolipidemic effects in mice. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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21
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Machado M, Ferreira H, Oliveira MBPP, Alves RC. Coffee by-products: An underexplored source of prebiotic ingredients. Crit Rev Food Sci Nutr 2023; 64:7181-7200. [PMID: 36847145 DOI: 10.1080/10408398.2023.2181761] [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: 03/01/2023]
Abstract
Consumers' demand for foods with high nutritional value and health benefits has fueled the development of prebiotic foods. In coffee industry, cherries transformation into roasted beans generates a large amount of waste/by-products (pulp/husks, mucilage, parchment, defective beans, silverskin and spent coffee grounds) that usually end up in landfills. The possibility to use coffee by-products as relevant sources of prebiotic ingredients is herein ascertained. As a prelude to this discussion, an overview of pertinent literature on prebiotic action was conducted, including on biotransformation of prebiotics, gut microbiota, and metabolites. Existing research indicates that coffee by-products contain significant levels of dietary fiber and other components that can improve gut health by stimulating beneficial bacteria in the colon, making them excellent candidates for prebiotic ingredients. Oligosaccharides from coffee by-products have lower digestibility than inulin and can be fermented by gut microbiota into functional metabolites, such as short-chain fatty acids. Depending on the concentration, melanoidins and chlorogenic acids may also have prebiotic action. Nevertheless, there is still a lack of in vivo studies to validate such findings in vitro. This review shows how coffee by-products can be interesting for the development of functional foods, contributing to sustainability, circular economy, food security, and health.
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Affiliation(s)
- Marlene Machado
- REQUIMTE/LAQV, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Helena Ferreira
- REQUIMTE/UCIBIO, Laboratory of Microbiology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - M Beatriz P P Oliveira
- REQUIMTE/LAQV, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Rita C Alves
- REQUIMTE/LAQV, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
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22
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Li P, Li C, Fu X, Huang Q, Chen Q. Physicochemical, functional and biological properties of soluble dietary fibers obtained from Rosa roxburghii Tratt pomace using different extraction methods. Process Biochem 2023. [DOI: 10.1016/j.procbio.2023.02.021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
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23
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Feng X, Chen H, Liang Y, Geng M, He M, Huang Y, Li Y, Teng F. Effects of electron beam irradiation treatment on the structural and functional properties of okara insoluble dietary fiber. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:195-204. [PMID: 35860991 DOI: 10.1002/jsfa.12131] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 06/12/2022] [Accepted: 07/21/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Insoluble dietary fiber (IDF) has beneficial physiological effects, such as the promoting of intestinal peristalsis, the improving of intestinal flora, and the absorbing of some harmful substances. Okara, a byproduct of soybean processing, is a potential source of IDF. But the larger particle size and poor water solubility of okara IDF have adverse effects on sensory properties and functional characteristics. Therefore, we used an emerging type of physical method is electron beam irradiation (EBI) to modify okara, and investigated that the effects of EBI doses on the structure and functional properties of okara IDF. RESULTS It was found that the electron beam treatment damaged the crystalline structure of IDF. Observation of the surface of EBI-treated IDF revealed a loose and porous morphology rather than the typical smooth structure. At a dose of 6 kGy, a smallest particle size and largest specific surface area of IDF was obtained, and these factors increased the apparent viscosity of an IDF dispersion. The water holding capacity, swelling capacity and the oil holding capacity upon irradiation at 6 kGy increased 74.13%, 84.76% and 41.62%, respectively. In addition, the capacity for adsorption of cholesterol, sodium cholate, glucose and nitrite ion were improved after electron beam treatment. CONCLUSION The modified okara IDF showed improved particle sizes and hydration properties, and these changes correlated with an improvement to the rough taste of IDF and improvements to the texture and storage period upon supplementation into food. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Xumei Feng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Hua Chen
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yaru Liang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Mengjie Geng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Mingyu He
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
- National Research Center of Soybean Engineering and Technology, Harbin, China
| | - Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin, China
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24
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Dong Y, Li Q, Guo Y, Zhao Y, Cao J. Comparison of physicochemical and in vitro hypoglycemic activity of bamboo shoot dietary fibers from different regions of Yunnan. Front Nutr 2023; 9:1102671. [PMID: 36712536 PMCID: PMC9879356 DOI: 10.3389/fnut.2022.1102671] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Accepted: 12/30/2022] [Indexed: 01/14/2023] Open
Abstract
In this study, the physicochemical properties, thermal characteristics, and in vitro hypoglycemic activity of dietary fibers extracted from four bamboo shoots were characterized and compared. The results showed that Dendrocalamus brandisii Munro (C-BSDF) had the highest dietary fiber content (6.1%) and the smallest particle size (222.21 μm). SEM observations found that C-BSDF exhibited a loose and porous microstructure, while FTIR and XRD confirmed that C-BSDF had a higher degree of decomposition of insoluble dietary fiber components and the highest crystallinity, resulting in a better microstructure. Furthermore, C-BSDF exhibited excellent physiochemical properties with the highest water hold capacity, water swelling capacity, and preferable oil holding capacity. Thermal analysis showed that C-BSDF had the lowest mass loss (64.25%) and the highest denaturation temperature (114.03°C). The hypoglycemic activity of dietary fibers from bamboo shoots were examined in vitro and followed this order of activity: C-BSDF>D-BSDF>A-BSDF>B-BSDF. The inhibition ratios of GAC, GDRI and α-amylase activity of C-BSDF were 21.57 mmol/g, 24.1, and 23.34%, respectively. In short, C-BSDF display excellent physicochemical and functional properties due to its high soluble dietary fiber content, small particle size with a high specific surface area, and loose microstructure. Thus, D. brandisii Munro can be considered a promising new source of dietary fiber for hypoglycemic health products.
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Affiliation(s)
- Yufan Dong
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China,Institute of Forestry Industry, Yunnan Academy of Forestry and Grassland, Kunming, China
| | - Qin Li
- Institute of Forestry Industry, Yunnan Academy of Forestry and Grassland, Kunming, China
| | - Yuhong Guo
- Institute of Forestry Industry, Yunnan Academy of Forestry and Grassland, Kunming, China
| | - Yihe Zhao
- Institute of Forestry Industry, Yunnan Academy of Forestry and Grassland, Kunming, China,*Correspondence: Yihe Zhao,
| | - Jianxin Cao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China,Jianxin Cao,
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25
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Barreto Peixoto JA, Silva JF, Oliveira MBPP, Alves RC. Sustainability issues along the coffee chain: From the field to the cup. Compr Rev Food Sci Food Saf 2023; 22:287-332. [PMID: 36479852 DOI: 10.1111/1541-4337.13069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 09/07/2022] [Accepted: 10/11/2022] [Indexed: 12/14/2022]
Abstract
The coffee industry is one of the most important commercial value chains worldwide. Nonetheless, it is also associated to several social, economic, and environmental concerns that impair its sustainability. The present review is focused on these main sustainability concerns from the field to the coffee cup, as well as on the strategies that are being developed and/or implemented to attain sustainability and circular economy principles in the different chain segments. In this context, distinct approaches have been applied, such as sustainable certifications (e.g., voluntary sustainability standards), corporate sustainability initiatives, direct trade, relationship coffee concepts, geographical indication, legislations, waste management, and byproducts valorization, among others. These strategies are addressed and discussed throughout this review, as well as their recognized advantages and limitations. Overall, there is still a long way to go to attain the much-desired sustainability in the coffee chain, being essential to join the efforts of all actors and entities directly or indirectly involved, namely, producers, retailers, roasters, governments, educational institutions (such as universities and scientific research institutes), and organizations.
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Affiliation(s)
- Juliana A Barreto Peixoto
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Joana F Silva
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - M Beatriz P P Oliveira
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Rita C Alves
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
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26
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Deng Y, Liu Y, Zhang C, Xie P, Huang L. Characterization of Enzymatic Modified Soluble Dietary Fiber from Rhodomyrtus tomentosa fruits: A Potential Ingredient in Reducing AGEs Accumulation. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02935-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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27
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Guo K, Yao Z, Yang T. Intestinal microbiota-mediated dietary fiber bioavailability. Front Nutr 2022; 9:1003571. [PMID: 36386954 PMCID: PMC9651179 DOI: 10.3389/fnut.2022.1003571] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Accepted: 08/29/2022] [Indexed: 11/26/2023] Open
Abstract
Dietary fiber is a kind of carbohydrate that cannot be digested and absorbed by the small intestine of humans but can be fermented in all or part of the large intestine and is significantly healthy for the human body. With the improvement in living standards, people pay more attention to their intestinal health, and the relationship between dietary fiber, intestinal microecological and body physiological balances, and their molecular connection mechanism has become a research hot spot. In this study, we reviewed its mediated bioavailability to provide a basis for the rational classification of dietary fiber and to guide the development of new healthy foods and the deep processing of food and its application.
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Affiliation(s)
- Kangxiao Guo
- National Engineering Laboratory for Rice and By-Product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- Pharmacy Department, Changsha Health Vocational College, Changsha, China
| | - Zihan Yao
- National Engineering Laboratory for Rice and By-Product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Tao Yang
- National Engineering Laboratory for Rice and By-Product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
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28
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Naibaho J, Korzeniowska M, Wojdyło A, Muchdatul Ayunda H, Foste M, Yang B. Techno-functional properties of protein from protease-treated brewers’ spent grain (BSG) and investigation of antioxidant activity of extracted proteins and BSG residues. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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29
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Tang C, Wu L, Zhang F, Kan J, Zheng J. Comparison of different extraction methods on the physicochemical, structural properties, and in vitro hypoglycemic activity of bamboo shoot dietary fibers. Food Chem 2022; 386:132642. [PMID: 35349899 DOI: 10.1016/j.foodchem.2022.132642] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 02/12/2022] [Accepted: 03/03/2022] [Indexed: 11/27/2022]
Abstract
The effect of alkali extraction (AE), enzymatic extraction (EE), ultrasonic-assisted enzymatic extraction (UAEE), and shear homogeneous-assisted enzymatic extraction (SHAEE) on the physicochemical, structural properties, and in vitro hypoglycemic activity of bamboo shoot dietary fibers (BSDF) were investigated and compared. BSDF obtained by AE had the lowest protein content and crystallinity index. The lowest oil holding capacity (OHC) and highest protein content were observed in EE. BSDF generated highest OHC and glucose adsorption capacity by UAEE. SHAEE obtained the highest SDF content (17.89%), water-holding capacity (8.81 g/g), and α-amylase activity inhibition ratio (19.89%) and the smallest particle size (351.33 μm). BSDF extracted by SHAEE and UAEE presented a porous and loose structure. Furthermore, the in vitro hypoglycemic activity of the four BSDF samples generally followed the order of SHAEE > UAEE > EE > AE. Results show that SHAEE is an innovative and promising method to obtain BSDF with its excellent physicochemical and functional properties.
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Affiliation(s)
- Caidie Tang
- College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education (Southwest University), Chongqing 400715, China
| | - Liangru Wu
- China National Bamboo Research Center, Hangzhou 310012, China
| | - Fusheng Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education (Southwest University), Chongqing 400715, China
| | - Jianquan Kan
- College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education (Southwest University), Chongqing 400715, China
| | - Jiong Zheng
- College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education (Southwest University), Chongqing 400715, China.
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30
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Naibaho J, Bobak Ł, Pudło A, Wojdyło A, Andayani SN, Pangestika LMW, Korzeniowska M, Yang B. Chemical compositions, antioxidant activities and techno‐functionality of spent grain treated by autoclave treatment: evaluation of water and temperature levels. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16042] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Joncer Naibaho
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science Wroclaw University of Environmental and Life Sciences 51‐630 Wroclaw Poland
| | - Łukasz Bobak
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science Wroclaw University of Environmental and Life Sciences 51‐630 Wroclaw Poland
| | - Anna Pudło
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science Wroclaw University of Environmental and Life Sciences 51‐630 Wroclaw Poland
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science Wrocław University of Environmental and Life Sciences 51‐630 Wroclaw Poland
| | - Safira Noor Andayani
- Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Pendidikan Ganesha 81116 Singaraja Indonesia
| | | | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science Wroclaw University of Environmental and Life Sciences 51‐630 Wroclaw Poland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Life Technologies University of Turku 20014 Turku Finland
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31
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Structure, Physicochemical Property, and Functional Activity of Dietary Fiber Obtained from Pear Fruit Pomace (Pyrus ussuriensis Maxim) via Different Extraction Methods. Foods 2022; 11:foods11142161. [PMID: 35885404 PMCID: PMC9319332 DOI: 10.3390/foods11142161] [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: 06/24/2022] [Revised: 07/17/2022] [Accepted: 07/19/2022] [Indexed: 11/17/2022] Open
Abstract
In this study, soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were extracted from Pyrus ussuriensis Maxim pomace via three methods including enzymic extraction (EE), microwave-assisted enzymatic extraction (MEE), and three-phase partitioning (TPP). The effects of different extraction methods on the structure, physicochemical property, and functional activity of the extracted dietary fiber were evaluated. The results showed that different extraction methods had significant effects on the extraction yield, molecular weight distribution, thermal stability, antioxidant activity, and hypoglycemic activity in vitro, but resulted in no difference in the structure and composition of functional groups. It is noteworthy that SDF extracted by TPP has a more complex and porous structure, lower molecular weight, and higher thermal stability, as well as better physicochemical properties and in vitro hypoglycemic activity. IDF extracted by MEE showed the greatest water and oil holding capacity; the highest adsorption capacity for glucose, cholesterol, and nitrite ion; as well as the strongest inhibitory activity on α-amylase. These results suggest that PUP may be a source of cheap natural dietary fiber.
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32
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Li H, Liu B, Bess K, Wang Z, Liang M, Zhang Y, Wu Q, Yang L. Impact of Low-Temperature Storage on the Microstructure, Digestibility, and Absorption Capacity of Cooked Rice. Foods 2022; 11:foods11111642. [PMID: 35681392 PMCID: PMC9180724 DOI: 10.3390/foods11111642] [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: 05/07/2022] [Revised: 05/27/2022] [Accepted: 05/31/2022] [Indexed: 02/01/2023] Open
Abstract
This study examined the effects of low-temperature storage on the microstructural, absorptive, and digestive properties of cooked rice. Cooked rice was refrigerated and stored at 4 °C for 0.5, 1, 3, 5, and 7 days, as well as frozen and preserved at −20, −40, and −80 °C for 0.5, 1, 3, 5, 7, 14, 21, and 28 days. The results indicated that the stored rice samples generally exhibited a higher absorption capacity for oil, cholesterol, and glucose than the freshly cooked rice. In addition, after storage, the digestibility of the cooked rice declined, namely, the rapidly digestible starch (RDS) content and estimated glycemic index (eGI) decreased, whereas the slowly digestible starch (SDS) and resistant starch (RS) content increased. Moreover, the increment of the storage temperatures or the extension of storage periods led to a lower amylolysis efficiency. Scanning electron microscopy (SEM) analysis indicated that storage temperature and duration could effectively modify the micromorphology of the stored rice samples and their digestion. Moreover, microstructural differences after storage and during simulated intestinal digestion could be correlated to the variations in the absorption capacity and digestibility. The findings from this study will be useful in providing alternative storage procedures to prepare rice products with improved nutritional qualities and functional properties.
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Affiliation(s)
- Hui Li
- School of Life Science and Biotechnology, Harbin Institute of Technology, Harbin 150001, China; (H.L.); (Y.Z.); (Q.W.)
| | - Bingxiao Liu
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, China; (B.L.); (Z.W.); (M.L.)
| | - Kezia Bess
- Department of Chemistry, Faculty of Natural Sciences, University of Guyana, Turkeyen 999073, Guyana;
| | - Zhengxuan Wang
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, China; (B.L.); (Z.W.); (M.L.)
| | - Mingcai Liang
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, China; (B.L.); (Z.W.); (M.L.)
| | - Yan Zhang
- School of Life Science and Biotechnology, Harbin Institute of Technology, Harbin 150001, China; (H.L.); (Y.Z.); (Q.W.)
| | - Qiong Wu
- School of Life Science and Biotechnology, Harbin Institute of Technology, Harbin 150001, China; (H.L.); (Y.Z.); (Q.W.)
| | - Lin Yang
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, China; (B.L.); (Z.W.); (M.L.)
- Correspondence:
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33
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Tang C, Yang J, Zhang F, Kan J, Wu L, Zheng J. Insight into the physicochemical, structural, and
in vitro
hypoglycemic properties of bamboo shoot dietary fibre: comparison of physical modification methods. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Caidie Tang
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing 400715 China
| | - Jinlai Yang
- China National Bamboo Research Center Hangzhou 310012 China
| | - Fusheng Zhang
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing 400715 China
| | - Jianquan Kan
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing 400715 China
| | - Liangru Wu
- China National Bamboo Research Center Hangzhou 310012 China
| | - Jiong Zheng
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing 400715 China
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34
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Djaoud K, Muñoz-Almagro N, Benítez V, Martín-Cabrejas MÁ, Madani K, Boulekbache-Makhlouf L, Villamiel M. New valorization approach of Algerian dates (Phoenix dactylifera L.) by ultrasound pectin extraction: Physicochemical, techno-functional, antioxidant and antidiabetic properties. Int J Biol Macromol 2022; 212:337-347. [PMID: 35597379 DOI: 10.1016/j.ijbiomac.2022.05.115] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 05/11/2022] [Accepted: 05/16/2022] [Indexed: 11/25/2022]
Abstract
To exploit the great fortune of date fruits, the current study aimed to valorize an Algerian common variety by extracting pectins. Response surface methodology (RSM) was applied as process optimization tool to achieve the highest yield using ultrasound-assisted extraction (UAE) as compared to conventional acid extraction (CAE). The experimental yield value (6.7%) was well matched with the predicted one (6.6%) at the optimum conditions (60 °C, 90 min, pH 1.5), confirming the validity of the model. The evaluation of the monomeric composition showed higher content of galacturonic acid and lower of neutral sugars in UAE pectin, as compared to CAE pectin. Conventional treatments decreased the molecular weight (Mw) of the extracted pectins (539 kDa) in a higher extent than ultrasound treatment (800 kDa). Fourier-Transform Infrared Spectroscopy (FT-IR) spectral analysis showed that both samples were low-methoxyl pectins. CAE gave rise to pectins with slightly upper technological samples in terms of water and oil holding capacity (5.2 and 3.8 g/g, respectively), and emulsifying activity (38.5 m2/g). Moreover, date pectins obtained by UAE presented enhanced antioxidant activity (24.3 and 61.0 mg/g DW for DPPH and FRAP assays, respectively), and in vitro antidiabetic properties, showing higher glucose adsorption capacity (4 mmol g-1 at 200 min), as well as α-amylase inhibition (73.7%) and potential capacity to decrease glucose diffusion (1.4 mmol mM g-1 at 150 min), which could improve the ability to retard starch digestion (0.1 mmol mM g-1 at 150 min), providing potential health-promoting properties.
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Affiliation(s)
- Kahina Djaoud
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria
| | - Nerea Muñoz-Almagro
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9. Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Vanesa Benítez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Agro Chemistry Group, Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - M Ángeles Martín-Cabrejas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Agro Chemistry Group, Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Khodir Madani
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria; Centre de recherche en technologie agro-alimentaire, Route de Targa-Ouzemour, 06000 Bejaia, Algeria
| | - Lila Boulekbache-Makhlouf
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria
| | - Mar Villamiel
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9. Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
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35
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Effects of γ-Irradiation on Structure and Functional Properties of Pea Fiber. Foods 2022; 11:foods11101433. [PMID: 35627001 PMCID: PMC9141299 DOI: 10.3390/foods11101433] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 05/10/2022] [Accepted: 05/11/2022] [Indexed: 12/25/2022] Open
Abstract
In this study, pea residue reserve insoluble diet fiber (hereinafter referred to as pea fiber) was used as a raw material. The effects of γ-irradiation doses (0, 0.5, 1, 2, 3, and 5 kGy) on the structural properties (main composition, particle size and specific surface area, scanning electron microscope (SEM) microstructure, Fourier transform infrared spectroscopy, and X-ray diffraction) and functional properties (oil-holding capacity, swelling and water-holding capacity, and adsorption properties) of pea fiber were explored. The results show that, when the γ-irradiation dose was 2 kGy, compared with the untreated sample, the contents of cellulose, hemicellulose and lignin in pea fiber decreased by 1.34 ± 0.42%, 2.56 ± 0.03% and 2.02 ± 0.05%, respectively, and the volume particle size of pea fiber decreased by 17.43 ± 2.35 μm. The specific surface area increased by 23.70 ± 2.24 m2/kg and the crystallinity decreased by 7.65%. Pore and irregular particles appeared on the microstructure surface of the pea fiber treated with γ-irradiation. The results of the infrared spectrum showed that the hemicellulose and lignin in pea fiber were destroyed by γ-irradiation. These results indicate that γ-irradiation can significantly affect the structural properties of pea fiber. When the γ-irradiation dose was 2 kGy, the highest oil-holding capacity, swelling capacity and water-holding capacity of pea fiber were 8.12 ± 0.12 g/g, 19.75 ± 0.37 mL/g and 8.35 ± 0.18 g/g, respectively, and the adsorption capacities of sodium nitre, cholesterol and glucose were also the strongest. These results indicate that the functional properties of pea fiber are improved by γ-irradiation. In this study, γ-irradiation technology was used as pretreatment to provide a theoretical basis for the application of pea fiber in food processing.
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Bondam AF, Diolinda da Silveira D, Pozzada dos Santos J, Hoffmann JF. Phenolic compounds from coffee by-products: Extraction and application in the food and pharmaceutical industries. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.013] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Characterization of Berry Pomace Powders as Dietary Fiber-Rich Food Ingredients with Functional Properties. Foods 2022; 11:foods11050716. [PMID: 35267352 PMCID: PMC8909231 DOI: 10.3390/foods11050716] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 02/25/2022] [Accepted: 02/26/2022] [Indexed: 12/11/2022] Open
Abstract
This study aimed to evaluate and compare the dried pomace powder of cranberries, lingonberries, sea buckthorns, and black currants as potential food ingredients with functional properties. The composition and several physicochemical and adsorption properties associated with their functionality were investigated. Tested berry pomace powders were rich in dietary soluble fiber (4.92–12.74 g/100 g DM) and insoluble fiber (40.95–65.36 g/100 g DM). The highest level of total phenolics was observed in the black currant pomace (11.09 GAE/g DM), whereas the sea buckthorn pomace revealed the highest protein concentration (21.09 g/100 g DM). All the berry pomace powders that were tested exhibited good water-holding capacity (2.78–4.24 g/g) and swelling capacity (4.99–9.98 mL/g), and poor oil-binding capacity (1.09–1.57 g/g). The strongest hypoglycemic properties were observed for the lingonberry and black currant pomace powders. The berry pomace powders presented effective in vitro hypolipidemic properties. The cholesterol-binding capacities ranged from 21.11 to 23.13 mg/g. The black currant and cranberry pomace powders demonstrated higher sodium-cholate-binding capacity than those of the lingonberry and sea buckthorn pomace powders. This study shows promising results that the powders of tested berry pomace could be used for further application in foods.
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Microstructure, physicochemical properties, and adsorption capacity of deoiled red raspberry pomace and its total dietary fiber. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112478] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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ZHENG Z, DENG W, LI Y, SONG H, CHEN S. Extraction, physiological function and application of soluble dietary fiber from edible fungi: a review. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.35422] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
| | - Wei DENG
- Fujian Agriculture and Forestry University, China
| | - Yibin LI
- Fujian Academy of Agricultural Sciences, China; Fujian Key Laboratory of Agricultural Product (Food) Processing, China
| | - HongBo SONG
- Fujian Agriculture and Forestry University, China
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Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods-"Future Foods and Food Technologies for a Sustainable World". Foods 2021; 11:foods11010003. [PMID: 35010128 PMCID: PMC8750261 DOI: 10.3390/foods11010003] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Accepted: 12/15/2021] [Indexed: 12/18/2022] Open
Abstract
The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as fertilizer or animal feed. Modern, ecologically oriented society attaches great importance to sustainability and waste reduction, so it makes sense to not dispose of the by-products of coffee production but to bring them into the value chain, most prominently as foods for human nutrition. There is certainly huge potential for all of these products, especially on markets not currently accessible due to restrictions, such as the novel food regulation in the European Union. The by-products could help mitigate the socioeconomic burden of coffee farmers caused by globally low coffee prices and increasing challenges due to climate change. The purpose of the conference session summarized in this article was to bring together international experts on coffee by-products and share the current scientific knowledge on all plant parts, including leaf, cherry, parchment and silverskin, covering aspects from food chemistry and technology, nutrition, but also food safety and toxicology. The topic raised a huge interest from the audience and this article also contains a Q&A section with more than 20 answered questions.
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Cangussu LB, Melo JC, Franca AS, Oliveira LS. Chemical Characterization of Coffee Husks, a By-Product of Coffea arabica Production. Foods 2021; 10:foods10123125. [PMID: 34945676 PMCID: PMC8700850 DOI: 10.3390/foods10123125] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 11/28/2021] [Accepted: 12/14/2021] [Indexed: 11/29/2022] Open
Abstract
Coffee husks are a major by-product of coffee production and are currently being underutilized. The aim of this work was to chemically characterize coffee husks to allow for an adequate evaluation of their potential for valorization. Blanched and non-blanched coffee husks were characterized for extractable and non-extractable phenolics, caffeine, trigonelline content, and for their polysaccharide and proximal composition. The total, soluble and insoluble fiber contents were determined, together with the husks’ technological properties. Antioxidant activity and bioaccessibility of phenolic compounds of coffee husks were evaluated. Two types of husk were studied: one comprised mostly of outer skin and pulp (CH1); and other comprised mostly of parchment (CH2). Blanching had positive effects on non-extractable phenolics, chlorogenic acid and on the bioaccessibility of phenolics, promoting small reductions in extractable phenolics, protocathecuic acid, caffeine and trigonelline contents. Blanched CH1 presented more appropriate properties than CH2 for potential applications in food. It also presented better antioxidant, hydration, and oil holding properties than those of other agri-food by-products. Tentatively identified polysaccharides included galactomannans, arabinogalactans type II, pectin and cellulose.
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Affiliation(s)
- Lais B. Cangussu
- Graduate Program in Food Science, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil; (L.B.C.); (J.C.M.); (L.S.O.)
| | - Jean Carlos Melo
- Graduate Program in Food Science, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil; (L.B.C.); (J.C.M.); (L.S.O.)
| | - Adriana S. Franca
- Graduate Program in Food Science, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil; (L.B.C.); (J.C.M.); (L.S.O.)
- Department of Mechanical Engineering, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
- Correspondence: ; Tel.: +55-31-3409-3512
| | - Leandro S. Oliveira
- Graduate Program in Food Science, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil; (L.B.C.); (J.C.M.); (L.S.O.)
- Department of Mechanical Engineering, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
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Strack K, Dini C, García M, Viña S. Effect of thermal and ultrasonic treatments on technological and physicochemical characteristics of fibrous residues from ahipa and cassava starch extraction. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
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How do green and black coffee brews and bioactive interaction with gut microbiome affect its health outcomes? Mining evidence from mechanistic studies, metagenomics and clinical trials. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.11.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Kaur H, Singh B, Singh A. Comparison of dietary fibers obtained from seven Indian cereal grains. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103331] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Constitutive Defense Strategy of Coffee Under Field Conditions: A Comparative Assessment of Resistant and Susceptible Cultivars to Rust. Mol Biotechnol 2021; 64:263-277. [PMID: 34595725 DOI: 10.1007/s12033-021-00405-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Accepted: 09/08/2021] [Indexed: 10/20/2022]
Abstract
Coffea arabica is the most economically important coffee species worldwide. However, its production is severely limited by diseases such as rust. The mechanisms underlying constitutive defense responses in coffee are still poorly understood, compared with induced defense mechanisms. We aimed to characterize constitutive defense responses of thirteen cultivars of C. arabica. Cultivars were classified under field conditions according to the level of resistance to rust: resistant (R), moderately resistant (MR), and susceptible (S). Based on this classification, the stability of eight reference genes (RGs) was evaluated. The most stable RGs were EF1α, APT1, and 24S. We also evaluated the expression of CaWRKY1, CaPAL1, CaCAD1, and CaPOX1, and activities of PAL, CAD, and POX, which are involved in lignin biosynthesis, and leaf content of total phenolic compounds and lignin. Gene expression and enzymatic activity were not correlated with defense metabolites in the R cultivar group but showed a negative correlation with phenolic compounds in MR cultivars. Cultivar S showed positive correlations of gene expression and enzyme activity with phenolic compounds. These results may assist coffee breeding programs regarding selection of genotypes and in optimization of rust resistance.
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Aguilera Y, Pastrana I, Rebollo-Hernanz M, Benitez V, Álvarez-Rivera G, Viejo JL, Martín-Cabrejas MA. Investigating edible insects as a sustainable food source: nutritional value and techno-functional and physiological properties. Food Funct 2021; 12:6309-6322. [PMID: 34085683 DOI: 10.1039/d0fo03291c] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This work is aimed to evaluate the nutritional composition, and the techno-functional and in vitro physiological properties of flours made using six different insect species and the sensorial feasibility of including them in bakery products. The insect flours exhibited high protein and fat contents as their main components, highlighting the presence of chitin in ant samples. The techno-functional properties showed high oil holding, swelling, and emulsifying capacities in all the analysed insect flours, whereas their bulk density, hydration properties, and foaming capacity showed average values and no gelation capacity. Moreover, these edible insect flours exhibited effective hyperglycaemia and hyperlipidaemia properties, which together with their high antioxidant capacity are associated with beneficial in vitro physiological effects. The beetle and caterpillar flours stand out in these properties, and thus were selected to make a cupcake. The sensory evaluation confirmed that the edible beetle powder can be successfully included in baked goods to provide excellent sensory properties and very high acceptance. Thus, these insect flours may be of great interest to the food industry as a healthy source of protein, exerting a positive impact on functional and sensory food properties, and with a potential role in the prevention of diseases associated with hyperglycaemia and hyperlipidaemia.
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Affiliation(s)
- Yolanda Aguilera
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain.
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De la Peña-Armada R, Villanueva-Suárez MJ, Molina-García AD, Rupérez P, Mateos-Aparicio I. Novel rich-in-soluble dietary fiber apple ingredient obtained from the synergistic effect of high hydrostatic pressure aided by Celluclast®. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111421] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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48
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Benítez V, Rebollo-Hernanz M, Aguilera Y, Bejerano S, Cañas S, Martín-Cabrejas MA. Extruded coffee parchment shows enhanced antioxidant, hypoglycaemic, and hypolipidemic properties by releasing phenolic compounds from the fibre matrix. Food Funct 2021; 12:1097-1110. [PMID: 33427263 DOI: 10.1039/d0fo02295k] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The dietary fibre and phenolic contents and the functional properties of extruded coffee parchment flour were studied to evaluate its possible use as an ingredient rich in dietary fibre (DF) with potential antioxidant, hypoglycaemic and hypolipidemic properties in extruded products. Coffee parchment flour treated at 160-175 °C and 25% moisture feed showed higher DF (84.3%) and phenolic contents (6.5 mg GAE per g) and antioxidant capacity (32.2 mg TE per g). The extrusion process favoured the release of phenolic compounds from the fibre matrix. Phytochemicals liberated during in vitro simulated digestion exhibited enhanced antioxidant capacity and attenuated reactive oxygen species in intestinal cells (IEC-6). However, the physicochemical and techno-functional properties were just affected by extrusion at high temperature, although extruded coffee parchment flours exhibited lower bulk density and higher swelling capacity than non-extruded ones. Extruded coffee parchment preserved the glucose adsorption capacity and enhanced the α-amylase in vitro inhibitory capacity (up to 81%). Moreover, extruded coffee parchment maintained the ability to delay glucose diffusion and exhibited improved capacity to retard starch digestion in the gastrointestinal tract. The extrusion of coffee parchment flours preserved the cholesterol-binding ability and augmented the capacity of this ingredient to bind bile salts, favouring the inhibition of pancreatic lipase by coffee parchment. These discoveries generate knowledge of the valorisation of coffee parchment as a food dietary fibre ingredient with antioxidant, hypoglycaemic, and hypolipidemic properties that are enhanced by the release of phenolic compounds from the fibre matrix through the production of extruded products.
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Affiliation(s)
- Vanesa Benítez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain. and Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Miguel Rebollo-Hernanz
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain. and Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Yolanda Aguilera
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain. and Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Sheila Bejerano
- Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Silvia Cañas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain. and Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - María A Martín-Cabrejas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain. and Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
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Modification of tea residue dietary fiber by high-temperature cooking assisted enzymatic method: Structural, physicochemical and functional properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111314] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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50
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Du X, Wang L, Huang X, Jing H, Ye X, Gao W, Bai X, Wang H. Effects of different extraction methods on structure and properties of soluble dietary fiber from defatted coconut flour. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111031] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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