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Magalhães D, Gonçalves R, Rodrigues CV, Rocha HR, Pintado M, Coelho MC. Natural Pigments Recovery from Food By-Products: Health Benefits towards the Food Industry. Foods 2024; 13:2276. [PMID: 39063360 PMCID: PMC11276186 DOI: 10.3390/foods13142276] [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: 06/14/2024] [Revised: 07/11/2024] [Accepted: 07/13/2024] [Indexed: 07/28/2024] Open
Abstract
Given the health risks associated with synthetic colorants, natural pigments have emerged as a promising alternative. These renewable choices not only provide health benefits but also offer valuable technical and sensory properties to food systems. The effective application of natural colorants, however, requires the optimization of processing conditions, exploration of new sources, and development of novel formulations to ensure stability and maintain their inherent qualities. Several natural pigment sources have been explored to achieve the broad color range desired by consumers. The purpose of this review is to explore the current advances in the obtention and utilization of natural pigments derived from by-products, which possess health-enhancing properties and are extracted through environmentally friendly methods. Moreover, this review provides new insights into the extraction processes, applications, and bioactivities of different types of pigments.
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Affiliation(s)
| | | | | | | | | | - Marta C. Coelho
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (D.M.); (R.G.); (C.V.R.); (H.R.R.); (M.P.)
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2
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Oumeddour DZ, Al-Dalali S, Zhao L, Zhao L, Wang C. Recent advances on cyanidin-3-O-glucoside in preventing obesity-related metabolic disorders: A comprehensive review. Biochem Biophys Res Commun 2024; 729:150344. [PMID: 38976946 DOI: 10.1016/j.bbrc.2024.150344] [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: 05/16/2024] [Revised: 06/25/2024] [Accepted: 07/02/2024] [Indexed: 07/10/2024]
Abstract
Anthocyanins, found in various pigmented plants as secondary metabolites, represent a class of dietary polyphenols known for their bioactive properties, demonstrating health-promoting effects against several chronic diseases. Among these, cyanidin-3-O-glucoside (C3G) is one of the most prevalent types of anthocyanins. Upon consumption, C3G undergoes phases I and II metabolism by oral epithelial cells, absorption in the gastric epithelium, and gut transformation (phase II & microbial metabolism), with limited amounts reaching the bloodstream. Obesity, characterized by excessive body fat accumulation, is a global health concern associated with heightened risks of disability, illness, and mortality. This comprehensive review delves into the biodegradation and absorption dynamics of C3G within the gastrointestinal tract. It meticulously examines the latest research findings, drawn from in vitro and in vivo models, presenting evidence underlining C3G's bioactivity. Notably, C3G has demonstrated significant efficacy in combating obesity, by regulating lipid metabolism, specifically decreasing lipid synthesis, increasing fatty acid oxidation, and reducing lipid accumulation. Additionally, C3G enhances energy homeostasis by boosting energy expenditure, promoting the activity of brown adipose tissue, and stimulating mitochondrial biogenesis. Furthermore, C3G shows potential in managing various prevalent obesity-related conditions. These include cardiovascular diseases (CVD) and hypertension through the suppression of reactive oxygen species (ROS) production, enhancement of endogenous antioxidant enzyme levels, and inhibition of the nuclear factor-kappa B (NF-κB) signaling pathway and by exercising its cardioprotective and vascular effects by decreasing pulmonary artery thickness and systolic pressure which enhances vascular relaxation and angiogenesis. Type 2 diabetes mellitus (T2DM) and insulin resistance (IR) are also managed by reducing gluconeogenesis via AMPK pathway activation, promoting autophagy, protecting pancreatic β-cells from oxidative stress and enhancing glucose-stimulated insulin secretion. Additionally, C3G improves insulin sensitivity by upregulating GLUT-1 and GLUT-4 expression and regulating the PI3K/Akt pathway. C3G exhibits anti-inflammatory properties by inhibiting the NF-κB pathway, reducing pro-inflammatory cytokines, and shifting macrophage polarization from the pro-inflammatory M1 phenotype to the anti-inflammatory M2 phenotype. C3G demonstrates antioxidative effects by enhancing the expression of antioxidant enzymes, reducing ROS production, and activating the Nrf2/AMPK signaling pathway. Moreover, these mechanisms also contribute to attenuating inflammatory bowel disease and regulating gut microbiota by decreasing Firmicutes and increasing Bacteroidetes abundance, restoring colon length, and reducing levels of inflammatory cytokines. The therapeutic potential of C3G extends beyond metabolic disorders; it has also been found effective in managing specific cancer types and neurodegenerative disorders. The findings of this research can provide an important reference for future investigations that seek to improve human health through the use of naturally occurring bioactive compounds.
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Affiliation(s)
- Dounya Zad Oumeddour
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing, 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China.
| | - Sam Al-Dalali
- School of Food and Health, Guilin Tourism University, Guilin, 541006, China; Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb, 70270, Yemen.
| | - Liang Zhao
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing, 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China.
| | - Lei Zhao
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing, 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China.
| | - Chengtao Wang
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing, 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China.
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Almisbah SRE, Mohammed AMA, Elgamouz A, Bihi A, Kawde A. Green synthesis of CuO nanoparticles using Hibiscus sabdariffa L. extract to treat wastewater in Soba Sewage Treatment Plant, Sudan. WATER SCIENCE AND TECHNOLOGY : A JOURNAL OF THE INTERNATIONAL ASSOCIATION ON WATER POLLUTION RESEARCH 2023; 87:3059-3071. [PMID: 37387430 PMCID: wst_2023_153 DOI: 10.2166/wst.2023.153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/01/2023]
Abstract
Looking for a cost-effective and ecofriendly method for wastewater treatment is a global challenge. Therefore, this study investigated the removal of wastewater pollutants using copper oxide nanoparticles (CuONPs). CuONPs synthesized by a green solution combustion synthesis (SCS) and characterized by ultraviolet-visible spectroscopy (UV-Vis), Fourier transform infrared (FT-IR), powder X-ray diffraction analysis (PXRD), and scanning electron microscopy (SEM) techniques. PXRD showed nanoparticle sizes ranging from 10 to 20 polycrystalline patterns indexed with two peaks corresponding to (111) and (113) reflections of the face-centered cubic CuO crystal. The energy-dispersive spectroscopy analysis obtained in conjunction with SEM analysis proved the presence of Cu and O atoms at 86.3 and 13.6%, respectively, confirming the reduction and capping of Cu with Hibiscus sabdariffa extract's phytochemicals. The CuONPs proved to be a promising decontaminant for wastewater found to reduce biochemical oxygen demand (BOD) and chemical oxygen demand (COD) by 56%, and very efficient in reducing both the total dissolved matter (TDS) and conductivity (σ) by 99%. The CuONPs removed simultaneously chromium, copper, and chloride with respective percentages of 26, 78.8, and 78.2%. Green synthesis of nanoparticles is a simple, rapid, cost-effective, and ecofriendly method that successfully removed contaminants from wastewater.
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Affiliation(s)
- Samaher R E Almisbah
- Department of Chemistry, Alzaiem Alazhari University, Khartoum North 13311, Sudan E-mail:
| | - Abdelhafeez M A Mohammed
- Department of Chemistry, Alzaiem Alazhari University, Khartoum North 13311, Sudan; Department of Chemistry, College of Science & Arts, King Abdul-Aziz University, Rabigh, Saudi Arabia
| | - Abdelaziz Elgamouz
- Pure and Applied Chemistry Research Group, Department of Chemistry, College of Sciences, University of Sharjah, P.O. Box 27272, Sharjah, United Arab Emirates
| | - Alaa Bihi
- Pure and Applied Chemistry Research Group, Department of Chemistry, College of Sciences, University of Sharjah, P.O. Box 27272, Sharjah, United Arab Emirates
| | - Abdelnasser Kawde
- Pure and Applied Chemistry Research Group, Department of Chemistry, College of Sciences, University of Sharjah, P.O. Box 27272, Sharjah, United Arab Emirates
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Plaskova A, Mlcek J. New insights of the application of water or ethanol-water plant extract rich in active compounds in food. Front Nutr 2023; 10:1118761. [PMID: 37057062 PMCID: PMC10086256 DOI: 10.3389/fnut.2023.1118761] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Accepted: 03/03/2023] [Indexed: 03/30/2023] Open
Abstract
Plants are recognized as natural sources of antioxidants (e.g., polyphenols, flavonoids, vitamins, and other active compounds) that can be extracted by green solvents like water, ethanol, or their binary mixtures. Plant extracts are becoming more used as food additives in various food systems due to their antioxidant abilities. Their application in food increases the shelf life of products by preventing undesirable changes in nutritional and sensory properties, such as the formation off-flavors in lipid-rich food. This review summarizes the most recent literature about water or ethanol-water plant extracts used as flavors, colorings, and preservatives to fortify food and beverages. This study is performed with particular attention to describing the benefits of plant extract-fortified products such as meat, vegetable oils, biscuits, pastries, some beverages, yogurt, cheese, and other dairy products. Antioxidant-rich plant extracts can positively affect food safety by partially or fully replacing synthetic antioxidants, which have lately been linked to safety and health issues such as toxicological and carcinogenic consequences. On the other hand, the limitations and challenges of using the extract in food should be considered, like stability, level of purity, compatibility with matrix, price, sensory aspects like distinct taste, and others. In the future, continuous development and a tendency to use these natural extracts as food ingredients are expected, as indicated by the number of published works in this area, particularly in the past decade.
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Affiliation(s)
| | - Jiri Mlcek
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Zlin, Czechia
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Mahdi WA, AlGhamdi SA, Alghamdi AM, Imam SS, Alshehri S, Almaniea MA, Hajjar BM, Al-Abbasi FA, Sayyed N, Kazmi I. Neuroprotectant Effects of Hibiscetin in 3-Nitropropionic Acid-Induced Huntington's Disease via Subsiding Oxidative Stress and Modulating Monoamine Neurotransmitters in Rats Brain. Molecules 2023; 28:molecules28031402. [PMID: 36771072 PMCID: PMC9921215 DOI: 10.3390/molecules28031402] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Revised: 01/19/2023] [Accepted: 01/28/2023] [Indexed: 02/05/2023] Open
Abstract
BACKGROUND Previously reported data suggest that hibiscetin, isolated from roselle, contains delphinidin-3-sambubioside and cyanidin-3-sambubioside including anthocyanidins and has a broad range of physiological effects. In this study, we aim to analyze the effect of hibiscetin neuroprotective ability in rats against 3-nitropropionic acid (3-NPA)-induced Huntington's disease (HD). METHODS To investigate possible toxicities in animals, oral acute toxicity studies of hibiscetin were undertaken, and results revealed the safety of hibiscetin in animals with a maximum tolerated dose. Wistar rats were divided into four groups (n = 6); (group-1) treated with normal saline, (group-2) hibiscetin (10 mg/kg) only, (group-3) 3-NPA only, and (group-4) 3-NPA +10 mg/kg hibiscetin. The efficacy of hibiscetin 10 mg/kg was studied with the administration of 3-NPA doses for the induction of experimentally induced HD symptoms in rats. The mean body weight (MBW) was recorded at end of the study on day 22 to evaluate any change in mean body weight. Several biochemical parameters were assessed to support oxidative stress (GSH, SOD, CAT, LPO, GR, and GPx), alteration in neurotransmitters (DOPAC, HVA, 5-HIAA, norepinephrine, serotonin, GABA, and dopamine), alterations in BDNF and cleaved caspase (caspase 3) activity. Additionally, inflammatory markers, i.e., tumor necrosis factor alpha (TNF-α), interleukins beta (IL-1β), and myeloperoxidase (MPO) were evaluated. RESULTS The hibiscetin-treated group exhibits a substantial restoration of MBW than the 3-NPA control group. Furthermore, 3-NPA caused a substantial alteration in biochemical, neurotransmitter monoamines, and neuroinflammatory parameters which were restored successfully by hibiscetin. CONCLUSION The current study linked the possible role of hibiscetin by offering neuroprotection in experimental animal models.
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Affiliation(s)
- Wael A. Mahdi
- Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
| | - Shareefa A. AlGhamdi
- Department of Biochemistry, Faculty of Sciences, King Abdulaziz University, Jeddah 21589, Saudi Arabia
- Experimental Biochemistry Unit, King Fahd Medical Research Center, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Amira M. Alghamdi
- Department of Biochemistry, Faculty of Sciences, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Syed Sarim Imam
- Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
| | - Sultan Alshehri
- Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
| | - Mohammad A. Almaniea
- Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
| | - Baraa Mohammed Hajjar
- Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
| | - Fahad A. Al-Abbasi
- Department of Biochemistry, Faculty of Sciences, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Nadeem Sayyed
- School of Pharmacy, Glocal University, Saharanpur 247121, India
| | - Imran Kazmi
- Department of Biochemistry, Faculty of Sciences, King Abdulaziz University, Jeddah 21589, Saudi Arabia
- Correspondence:
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Marak S, Kaushik N, Dikiy A, Shumilina E, Falch E. Nutritionally Enriched Muffins from Roselle Calyx Extract Using Response Surface Methodology. Foods 2022; 11:foods11243982. [PMID: 36553724 PMCID: PMC9778146 DOI: 10.3390/foods11243982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 11/30/2022] [Accepted: 12/06/2022] [Indexed: 12/13/2022] Open
Abstract
Hibiscus sabdariffa, often called Roselle, is a flowering plant with a variety of traditional medicinal uses. Its calyx, with a bright and attractive red color, produces a tart and pleasant acidic taste. The purpose of this study was to develop a Roselle muffin and assess the acceptability, nutrition, and shelf life of the muffin using its ingredients. The muffin was developed using different formulations in different proportions resulting from Response Surface Methodology (RSM). Sensory parameters were used to assess the muffin's acceptability. According to the findings, the combination of extract volume 45.37 mL, citric acid 1.11 g, and sodium bicarbonate 1.67 g produces the best muffin, with the panelist's sensory scores reaching up to 84%. The outcome of the study suggests muffins baked with the Roselle calyx extract have high antioxidant (12.53 ± 0.13)%, anthocyanin (126.63 ± 1.96) mg Cyn-3-glu/100 g, phenolic (12.91 ± 0.69) mg GAE/100 g, and ascorbic acid (12.10 ± 0.89) mg/100 g contents. The microbial shelf life of the developed muffin is estimated to be 6 days at room temperature. The study findings can therefore be utilized in the development of foods containing Roselle calyx extract.
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Affiliation(s)
- Sengnolotha Marak
- Amity Food and Agriculture Foundation, Amity University Uttar Pradesh, Noida 201313, UP, India
- Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida 201313, UP, India
| | - Nutan Kaushik
- Amity Food and Agriculture Foundation, Amity University Uttar Pradesh, Noida 201313, UP, India
- Correspondence: ; Tel.: +91-98-1139-2249
| | - Alexander Dikiy
- Department of Biotechnology and Food Sciences, Norwegian University of Science and Technology (NTNU), 7491 Trondheim, Norway
| | - Elena Shumilina
- Department of Biotechnology and Food Sciences, Norwegian University of Science and Technology (NTNU), 7491 Trondheim, Norway
| | - Eva Falch
- Department of Biotechnology and Food Sciences, Norwegian University of Science and Technology (NTNU), 7491 Trondheim, Norway
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Hernández‐Carranza P, Heredia‐Soberanes K, Ruiz‐López II, Ochoa‐Velasco CE. Effect of impregnation‐osmodehydration with
Hibiscus sabdariffa
extracts on the bioactive compounds and sensory acceptance of apple wedges: fresh, convective dried and stored. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17110] [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)
- Paola Hernández‐Carranza
- Facultad de Ciencias Químicas. Benemérita Universidad Autónoma de Puebla. Av. San Claudio y 18 Sur. Ciudad Universitaria. C.P. 72570 Puebla Puebla México
| | - Karla Heredia‐Soberanes
- Facultad de Ciencias Químicas. Benemérita Universidad Autónoma de Puebla. Av. San Claudio y 18 Sur. Ciudad Universitaria. C.P. 72570 Puebla Puebla México
| | - Irving Israel Ruiz‐López
- Facultad de Ingeniería Química. Benemérita Universidad Autónoma de Puebla. Av. San Claudio y 18 Sur. Ciudad Universitaria. C.P. 72570 Puebla Puebla México
| | - Carlos Enrique Ochoa‐Velasco
- Facultad de Ciencias Químicas. Benemérita Universidad Autónoma de Puebla. Av. San Claudio y 18 Sur. Ciudad Universitaria. C.P. 72570 Puebla Puebla México
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Formulation of a stable water-in-oil nanoemulsion rich in anti-diabetic components of the roselle extract for controlled release. CHEMICAL PAPERS 2022. [DOI: 10.1007/s11696-021-02030-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Sik B, Székelyhidi R, Lakatos E, Kapcsándi V, Ajtony Z. Analytical procedures for determination of phenolics active herbal ingredients in fortified functional foods: an overview. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03908-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
AbstractFortification of foods with phenolic compounds is becoming increasingly popular due to their beneficial physiological effects. The biological activities reported include antioxidant, anticancer, antidiabetic, anti-inflammatory, or neuroprotective effects. However, the analysis of polyphenols in functional food matrices is a difficult task because of the complexity of the matrix. The main challenge is that polyphenols can interact with other food components, such as carbohydrates, proteins, or lipids. The chemical reactions that occur during the baking technologies in the bakery and biscuit industry may also affect the results of measurements. The analysis of polyphenols found in fortified foods can be done by several techniques, such as liquid chromatography (HPLC and UPLC), gas chromatography (GC), or spectrophotometry (TPC, DPPH, FRAP assay etc.). This paper aims to review the available information on analytical methods to fortified foodstuffs while as presenting the advantages and limitations of each technique.
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Luzardo-Ocampo I, Ramírez-Jiménez AK, Yañez J, Mojica L, Luna-Vital DA. Technological Applications of Natural Colorants in Food Systems: A Review. Foods 2021; 10:634. [PMID: 33802794 PMCID: PMC8002548 DOI: 10.3390/foods10030634] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2021] [Revised: 03/12/2021] [Accepted: 03/12/2021] [Indexed: 01/02/2023] Open
Abstract
Natural colorants have emerged as an alternative to their synthetic counterparts due to an existing health concern of these later. Moreover, natural-food colorants are a renewable option providing health benefits and interesting technological and sensory attributes to the food systems containing them. Several sources of natural colorants have been explored aiming to deliver the required wide color range demanded by consumers. This review aimed to compare and discuss the technological applications of the main natural-food colorants into food system in the last six years, giving additional information about their extraction process. Although natural colorants are promising choices to replace synthetic ones, optimization of processing conditions, research on new sources, and new formulations to ensure stability are required to equate their properties to their synthetic counterparts.
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Affiliation(s)
- Ivan Luzardo-Ocampo
- Instituto de Neurobiología, Universidad Nacional Autónoma de México (UNAM), Santiago de Querétaro, QRO 76230, Mexico;
| | - Aurea K. Ramírez-Jiménez
- Tecnologico de Monterrey, School of Engineering and Science, Avenida Eugenio Garza Sada 2501 Sur, Monterrey, N. L. 64849, Mexico; (A.K.R.-J.); (J.Y.)
| | - Jimena Yañez
- Tecnologico de Monterrey, School of Engineering and Science, Avenida Eugenio Garza Sada 2501 Sur, Monterrey, N. L. 64849, Mexico; (A.K.R.-J.); (J.Y.)
| | - Luis Mojica
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A. C., Camino Arenero #1227 Col. El Bajío, Zapopan, JAL 45019, Mexico;
| | - Diego A. Luna-Vital
- Tecnologico de Monterrey, School of Engineering and Science, Avenida Eugenio Garza Sada 2501 Sur, Monterrey, N. L. 64849, Mexico; (A.K.R.-J.); (J.Y.)
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Peng X, Wang B, Wang X, Ni B, Zuo Z. Variations in aroma and specific flavor in strawberry under different colored light‐quality selective plastic film. FLAVOUR FRAG J 2020. [DOI: 10.1002/ffj.3569] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Xin Peng
- State Key Laboratory of Subtropical Silviculture Zhejiang A&F University Hangzhou China
| | - Bin Wang
- State Key Laboratory of Subtropical Silviculture Zhejiang A&F University Hangzhou China
| | - Xile Wang
- State Key Laboratory of Subtropical Silviculture Zhejiang A&F University Hangzhou China
| | - Binbin Ni
- State Key Laboratory of Subtropical Silviculture Zhejiang A&F University Hangzhou China
| | - Zhaojiang Zuo
- State Key Laboratory of Subtropical Silviculture Zhejiang A&F University Hangzhou China
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12
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Singo TM, Beswa D. Effect of roselle extracts on the selected quality characteristics of ice cream. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1567535] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- TM Singo
- Department of Food Science and Technology, University of Venda, Thohoyandou, South Africa
| | - D. Beswa
- Department of Life and Consumer Sciences, University of South Africa, Florida, South Africa
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López-Alarcón CA, Cerdán-Leal MA, Beristain CI, Pascual-Pineda LA, Azuara E, Jiménez-Fernández M. The potential use of modified quinoa protein isolates in cupcakes: physicochemical properties, structure and stability of cupcakes. Food Funct 2019; 10:4432-4439. [DOI: 10.1039/c9fo00852g] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The objective of this study was to evaluate the physicochemical, textural, sensory and microbiological stability of cupcakes added with different proportions of modified quinoa protein isolate.
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Affiliation(s)
| | | | | | - Luz A. Pascual-Pineda
- Unidad de Servicios de Apoyo en Resolución Analítica
- Universidad Veracruzana
- Xalapa
- México
| | - Ebner Azuara
- Instituto de Ciencias Básicas
- Universidad Veracruzana
- Xalapa
- Mexico
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PATEL AVINASHSINGH, PRADHAN RAMACHANDRA, KAR ABHIJIT, MOHAPATRA DEBABANDYA. Effect of Fortification of De-Oiled Bottle Gourd (Lagenaria Siceraria) seed on the Functional and Chemical Characteristics of the Biscuit: A Nutritional Assessment. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2018. [DOI: 10.12944/crnfsj.6.3.14] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
De-oiled bottle gourd (Lagenaria siceraria) seed is a highly nutritious by-product of edible oil industries. The seed contains a substantial amount of quality protein, dietary fiber, minerals, and essential amino acids. The present study is undertaken to improve the quality of commercial biscuit through replacement traditional wheat flour with de-oiled bottle guard seed cake powder. Response surface methodology was used to carry out experimental layout with two independent variables viz; de-oiled bottle guard seed coded as bottle guard seed cake powder (BGSCP) and whole wheat flour (WWF) against five dependent responses viz., swelling capacity (SC), water absorption capacity (WAC), oil absorption capacity (OAC), protein, insoluble and soluble fiber. The most desirable (R2 - 0.899) solution was found at the formulation level of 50g BGSCP and 40g WWF. Nutritional assessment of optimized biscuit heightened a significant (p<0.05) rise in the amount of crude protein, ash content, and soluble fiber as in comparison with the control group sample. BGSCP fortification revealed significant improvement (43.22) in terms of essential amino acid availability as compared to control biscuit. However, the fatty acid compositions of optimized biscuit were insignificantly (p>0.05) different.
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Affiliation(s)
- AVINASH SINGH PATEL
- Division of Food Science, Postharvest Technology, ICAR - Indian Agricultural Research Institute, New Delhi, 110012, India
| | - RAMA CHANDRA PRADHAN
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela,Odisha, 769 008, India
| | - ABHIJIT KAR
- Division of Food Science, Postharvest Technology, ICAR - Indian Agricultural Research Institute, New Delhi, 110012, India
| | - DEBABANDYA MOHAPATRA
- Agricultural Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, 462038 India
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Kian LK, Jawaid M, Ariffin H, Karim Z. Isolation and characterization of nanocrystalline cellulose from roselle-derived microcrystalline cellulose. Int J Biol Macromol 2018; 114:54-63. [DOI: 10.1016/j.ijbiomac.2018.03.065] [Citation(s) in RCA: 111] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2017] [Revised: 03/08/2018] [Accepted: 03/13/2018] [Indexed: 12/28/2022]
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Caleja C, Barros L, Barreira JCM, Ciric A, Sokovic M, Calhelha RC, Beatriz M, Oliveira PP, Ferreira ICFR. Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes. Food Chem 2018; 250:67-74. [PMID: 29412929 DOI: 10.1016/j.foodchem.2018.01.034] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Revised: 11/10/2017] [Accepted: 01/03/2018] [Indexed: 01/07/2023]
Abstract
Melissa officinalis (lemon balm) and its extracts have been frequently reported as possessing bioactive properties, offering the potential for use in development/enrichment of food products with additional functional capabilities, providing health benefits to consumers. The antioxidant, antibacterial and antifungal activity of lemon balm extract, as well as its potential hepatotoxicity were thoroughly evaluated. The extracts were then incorporated into cupcakes and their preserving effect, chemical composition, colour parameters and antioxidant activity were compared with those provided by potassium sorbate. In general, the variables with the largest differences among different storage times were energy level, sucrose, glucose, palmitic acid (C6:0) and oleic acid (C18:1n9). On the other hand, L∗ (top), a∗ (top), b∗ (top), pH, capric acid (C10:0) and lauric acid (C12:0) showed the greatest variation according to cupcake formulation. The results observed indicate that the lemon balm extract rich in rosmarinic acid can provide advantageous functional properties to bakery products.
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Affiliation(s)
- Cristina Caleja
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; REQUIMTE/LAQV, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, No. 228, 4050-313 Porto, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - João C M Barreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ana Ciric
- Universityof Belgrade, Department of Plant Physiology, Institute for Biological Research "Siniša Stanković", Bulevar Despota Stefana 142, 11000 Belgrade, Serbia
| | - Marina Sokovic
- Universityof Belgrade, Department of Plant Physiology, Institute for Biological Research "Siniša Stanković", Bulevar Despota Stefana 142, 11000 Belgrade, Serbia
| | - Ricardo C Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - M Beatriz
- REQUIMTE/LAQV, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, No. 228, 4050-313 Porto, Portugal
| | - P P Oliveira
- REQUIMTE/LAQV, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, No. 228, 4050-313 Porto, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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Jabeur I, Pereira E, Barros L, Calhelha RC, Soković M, Oliveira MBPP, Ferreira ICFR. Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents. Food Res Int 2017; 100:717-723. [PMID: 28873741 DOI: 10.1016/j.foodres.2017.07.073] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2017] [Revised: 07/31/2017] [Accepted: 07/31/2017] [Indexed: 12/14/2022]
Abstract
The nutritional and bioactive composition of plants have aroused much interest not only among scientists, but also in people's daily lives. Apart from the health benefits, plants are a source of pigments that can be used as natural food colorants. In this work, the nutritional composition of Hibiscus sabdariffa L. was analysed, as well as its bioactive compounds and natural pigments. Glucose (sugar), malic acid (organic acid), α-tocopherol (tocopherol) and linoleic acid (fatty acid) were the major constituents in the corresponding classes. 5-(Hydroxymethyl) furfural was the most abundant non-anthocyanin compound, while delphinidin-3-O-sambubioside was the major anthocyanin both in its hydroethanolic extract and infusion. H. sabdariffa extracts showed antioxidant and antimicrobial activities, highlighting that the hydroethanol extract presents not only lipid peroxidation inhibition capacity, but also bactericidal/fungicidal inhibition ability for all the bacteria and fungi tested. Furthermore, both extracts revealed the absence of toxicity using porcine primary liver cells. The studied plant species was thus not only interesting for nutritional purposes but also for bioactive and colouring applications in food, cosmetic and pharmaceutical industries.
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Affiliation(s)
- Inès Jabeur
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Eliana Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; REQUIMTE/LAQV, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira no. 228, 4050-313 Porto, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ricardo C Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Marina Soković
- Institute for Biological Research "Siniša Stanković", Department of Plant Physiology, University of Belgrade, Bulevar Despota Stefana 142, 11000 Belgrade, Serbia
| | - M Beatriz P P Oliveira
- REQUIMTE/LAQV, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira no. 228, 4050-313 Porto, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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