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Camiletti OF, Prieto MC, Bergesse AE, Vera LG, Grosso NR. A new active packaging system based on chickpea-based edible coatings added with microcapsules of Cosmos sulphureus Cav. flower extract. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38958470 DOI: 10.1002/jsfa.13715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Accepted: 06/19/2024] [Indexed: 07/04/2024]
Abstract
BACKGROUND The Cosmos sulphureus Cav. plant is studied for its high polyphenolic content with antioxidant properties. Its flowers, rich in phenolic acids, flavonoids, and tannins, hold promise as antioxidants in food preservation. The inclusion of these compounds in chickpea-based coatings with a previously studied preservative effect would be an excellent option as a food preservation method and microencapsulation addresses challenges like dispersion and degradation of polyphenols in the coating. The objective of this research was to evaluate the in vitro antioxidant activity of Cosmos sulphureus leaves, seed, and flower extracts and explore the protective effects of chickpea-based coatings containing microcapsules of flower polyphenolic extract on the chemical quality of stored roasted sunflower seeds during storage. RESULTS The ethanolic leaf extract exhibited the highest antiradical activity, followed by the aqueous flower extract. After a storage period of 15 days, at 40 °C, the chickpea-based coatings effectively delayed lipid oxidation in the roasted sunflowers seeds, and the inclusion of polyphenolic microcapsules with 0.01% extract (SMC 0.01%) in the coating significantly improved the protective effect. By day 15 of storage, SMC 0.01% showed comparable peroxide value, conjugated dienes, and linoleic acid content to samples containing the synthetic antioxidant BHT (butylated hydroxytoluene). Samples that only contained chickpea-based coating and coating with polyphenolic microcapsules with 0.005% extract exhibited significantly greater reduction in fatty acid content compared to the 0.01% SMC treatment. CONCLUSION The chickpea-based coating with polyphenolic microcapsules demonstrated antioxidant activity akin to synthetic BHT, offering a promising biopackaging solution for lipid-rich foods like roasted sunflower seeds. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Ornella F Camiletti
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Córdoba, Argentina
- Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - M Cecilia Prieto
- Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
- Instituto de Botánica del Nordeste (IBONE - UNNE), CONICET, Corrientes, Argentina
| | - Antonella E Bergesse
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Córdoba, Argentina
- Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Leonardo G Vera
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Córdoba, Argentina
| | - Nelson R Grosso
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Córdoba, Argentina
- Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
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Liang J, Li H, Han M, Gao Z. Polysaccharide-polyphenol interactions: a comprehensive review from food processing to digestion and metabolism. Crit Rev Food Sci Nutr 2024:1-17. [PMID: 38965668 DOI: 10.1080/10408398.2024.2368055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/06/2024]
Abstract
Most studies on the beneficial effects of polyphenols on human health have focused on polyphenols extracted using aqueous organic solvents, ignoring the fact that a portion of polyphenols form complexes with polysaccharides. Polysaccharides and polyphenols are interrelated, and their interactions affect the physicochemical property, quality, and nutritional value of foods. In this review, the distribution of bound polyphenols in major food sources is summarized. The effect of food processing on the interaction between polyphenols and cell wall polysaccharides (CWP) is discussed in detail. We also focus on the digestion, absorption, and metabolic behavior of polysaccharide-polyphenol complexes. Different food processing techniques affect the interaction between CWP and polyphenols by altering their structure, solubility, and strength of interactions. The interaction influences the free concentration and extractability of polyphenols in food and modulates their bioaccessibility in the gastrointestinal tract, leading to their major release in the colon. Metabolism of polyphenols by gut microbes significantly enhances the bioavailability of polyphenols. The metabolic pathway and product formation rate of polyphenols and the fermentation characteristics of polysaccharides are affected by the interaction. Furthermore, the interaction exhibits synergistic or antagonistic effects on the stability, solubility, antioxidant and functional activities of polyphenols. In summary, understanding the interactions between polysaccharides and polyphenols and their changes in food processing is of great significance for a comprehensive understanding of the health benefits of polyphenols and the optimization of food processing technology.
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Affiliation(s)
- Jingjing Liang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Hongcai Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Mengzhen Han
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Zhenpeng Gao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
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Silva Júnior MED, Silva NBD, Araújo MVRL, Converti A, Dos Santos Lima M, Maciel MIS. Effect of coating material on microencapsulated phenolic compounds extracted from agroindustrial ciriguela peel residue. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1335-1346. [PMID: 37782290 DOI: 10.1002/jsfa.13018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 09/24/2023] [Accepted: 09/25/2023] [Indexed: 10/03/2023]
Abstract
BACKGROUND Extract of ciriguela residue was microencapsulated by spray-drying and freeze-drying using maltodextrin (M), gum arabic (GA) and their mixture (50% M; 50% GA on dry basis) as encapsulating agents. Total phenolic compounds (TPC), antioxidant activity, physicochemical properties, profile of phenolic compounds by HPLC with diode-array detection and storage stability were evaluated. RESULTS TPC content of powders ranged from 306.9 to 451.2 mg gallic acid equivalent g-1 dry powder. The spray-dried powder prepared using GA as encapsulating agent had higher TPC content and antioxidant activity, whereas the freeze-dried powder had lower moisture and water activity. Spray-dried microcapsules had spherical shape, whereas freeze-dried products had irregular structures. The profile of phenolic compounds identified in samples was similar, with rutin (342.59 and 72.92 μg g-1 ) and quercetin (181.02 and 43.24 μg g-1 ) being the major compounds in liquid and freeze-dried extracts, respectively, whereas myricetin (97.41 μg g-1 ) was predominant in spray-dried ones. Storage stability tests carried out for 45 days at 7 or 25 °C revealed no statistically significant difference in TPC. CONCLUSION Ciriguela residue can be considered a source of TPC and used as ingredient with good antioxidant activity in the food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
| | | | - Maria Vitória Rolim Lemos Araújo
- Laboratory of Physical-Chemical Analysis of Food, Department of Consumer Sciences, Federal Rural University of Pernambuco, Recife, Brazil
| | - Attilio Converti
- Department of Civil, Chemical and Environmental Engineering, University of Genoa, Pole of Chemical Engineering, Genoa, Italy
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, Brazil
| | - Maria Inês Sucupira Maciel
- Technology Center, Federal University of Paraiba, João Pessoa, Brazil
- Food Science and Technology Graduate Program, Federal Rural University of Pernambuco, Recife, Brazil
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Liang L, Cao W, Li L, Liu W, Wei X, Chen J, Ren G, Duan X. Effect of gum arabic and thermal modification of whey protein isolate on the characteristics of Cornus officinalis flavonoid microcapsules. J Food Sci 2024; 89:1012-1021. [PMID: 38174800 DOI: 10.1111/1750-3841.16897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 12/01/2023] [Accepted: 12/05/2023] [Indexed: 01/05/2024]
Abstract
Whey protein isolates (WPIs) were treated at 50, 60, 70, and 80°C to obtain thermally modified WPI. Gum arabic (GA) and thermal modification of WPI were used as novel wall materials to improve the quality of Cornus officinalis flavonoid (COF) microcapsules using microwave freeze-drying technique in this study. Results showed that all the thermal modification treatment decreased emulsifying activity index of WPI, whereas the solubility and emulsifying stability index (ESI) of WPI gradually increased with the increase of heating temperature. Compared to the untreated protein, the thermal modification treatment at 70°C increased the solubility and ESI of WPI by 14.91% ± 0.71% and 26.70% ± 0.94%, respectively. The microcapsules prepared with the modified protein at 60°C had the highest encapsulation efficiency (95.13% ± 2.36%), the lowest moisture content (1.42% ± 0.34%), and the highest solubility (84.41% ± 0.91). Scanning electron microscopy images showed that COF microcapsules were uniformly spherical, and the sizes of the microcapsules were in the following order: 12.42 ± 0.37 µm (80°C) > 11.7 ± 0.23 µm (untreated group) > 9.44 ± 0.33 µm (60°C) > 9.24 ± 0.14 µm (50°C) > 7.69 ± 0.29 µm (70°C). In the simulated in vitro digestion experiments, the release rate of COF microcapsules in the gastric digestion phase was less than that in the intestinal digestion phase, and it reached 66.46% at intestinal digestion phase. These results suggested that heated WPI and GA could be an effective nanocarrier to enhance the stability of COF.
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Affiliation(s)
- Luodan Liang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, China
| | - Weiwei Cao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, China
| | - Linlin Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, China
| | - Wenchao Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, China
| | - Xinyu Wei
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, China
| | - Junliang Chen
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, China
| | - Guangyue Ren
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, China
| | - Xu Duan
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, China
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da Silva Júnior ME, Araújo MVRL, Martins ACS, Dos Santos Lima M, da Silva FLH, Converti A, Maciel MIS. Microencapsulation by spray-drying and freeze-drying of extract of phenolic compounds obtained from ciriguela peel. Sci Rep 2023; 13:15222. [PMID: 37709786 PMCID: PMC10502068 DOI: 10.1038/s41598-023-40390-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Accepted: 08/09/2023] [Indexed: 09/16/2023] Open
Abstract
Microcapsules of ciriguela peel extracts obtained by ultrasound-assisted extraction were prepared by spray drying, whose results were compared with those of freeze-drying as a control. The effects of spray-drying air temperature, feed flow rate and ratio of encapsulating agents (maltodextrin and arabic gum) were studied. Encapsulation efficiency, moisture content, total phenolic compounds (TPC), water activity, hygroscopicity, solubility, colorimetric parameters, phenolic profile by HPLC/DAD, simulated gastrointestinal digestion and morphology of spray-dried and freeze-dried microcapsules were evaluated, as well as their stability of TPC during 90 days storage at 7 and 25 °C. Spray-dried extract showed higher encapsulation efficiency (98.83%) and TPC (476.82 mg GAE g-1) than freeze-dried extract. The most abundant compounds in the liquid extract of ciriguela peel flour were rutin, epicatechin gallate, chlorogenic acid and quercetin. Rutin and myricetin were the major flavonoids in the spray-dried extract, while quercetin and kaempferol were in the freeze-dried one. The simulated gastrointestinal digestion test of microencapsulated extracts revealed the highest TPC contents after the gastric phase and the lowest one after the intestinal one. Rutin was the most abundant compound after the digestion of both spray-dried (68.74 µg g-1) and freeze-dried (93.98 µg g-1) extracts. Spray-dried microcapsules were of spherical shape, freeze-dried products of irregular structures. Spray-dried microcapsules had higher phenolic compounds contents after 90 days of storage at 7 °C compared to those stored at 25 °C, while the lyophilized ones showed no significant difference between the two storage temperatures. The ciriguela agro-industrial residue can be considered an interesting alternative source of phenolic compounds that could be used, in the form of bioactive compounds-rich powders, as an ingredient in pharmaceutical, cosmetic and food industries.
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Affiliation(s)
| | - Maria Vitória Rolim Lemos Araújo
- Laboratory of Physical-Chemical Analysis of Food, Department of Consumer Sciences, Federal Rural University of Pernambuco, Recife, Brazil
| | | | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, Petrolina, PE, 56314-520, Brazil
| | | | - Attilio Converti
- Department of Civil, Chemical and Environmental Engineering, Pole of Chemical Engineering, University of Genoa, Via Opera Pia 15, 16145, Genoa, Italy
| | - Maria Inês Sucupira Maciel
- Food Science and Technology Graduate Program, Technology Center, Federal University of Paraíba, João Pessoa, Brazil.
- Food Science and Technology Graduate Program, Federal Rural University of Pernambuco, Recife, Brazil.
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6
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Bai C, Chen R, Zhang Y, Bai H, Tian L, Sun H, Li D, Wu W. Comparison in structural, physicochemical and functional properties of sweet potato stems and leaves polysaccharide conjugates from different technologies. Int J Biol Macromol 2023; 247:125730. [PMID: 37422248 DOI: 10.1016/j.ijbiomac.2023.125730] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 06/23/2023] [Accepted: 07/05/2023] [Indexed: 07/10/2023]
Abstract
In order to better understand the influences of extraction techniques on the yield, characteristics, and bioactivities of polysaccharide conjugates, hot reflux extraction (HRE), ultrasonic-assisted extraction (UAE), microwave-assisted extraction (MAE), complex enzymolysis extraction (CEE), ultra-high pressure extraction (UPE), ultrasonic complex enzymes extraction (UEE) were used to extract sweet potato stems leaves polysaccharide conjugates (SPSPCs), and their physicochemical characteristics, functional properties, antioxidant and hypoglycemic activities were compared. Results showed that compared with HRE conjugate (HR-SPSPC), the yield, content of uronic acid (UAC), total phenol (TPC), total flavonoid (TFC) and sulfate group (SGC), water solubility (WS), percentage of glucuronic acid (GlcA), galacuronic acid (GalA) and galactose (Gal), antioxidant and hypoglycemia activities of UEE polysaccharide conjugates (UE-SPSPC) significant increased, while its molecular weight (Mw), degree of esterification (DE), content of protein (PC) and percentage of glucose (Glc) declined, but monosaccharides and amino acid types, and glycosyl linkages were not much different. Indeed, UE-SPSPC possessed the highest antioxidant activities and hypolipidemic activities among six SPSPCs, which might be due to the high UAC, TPC, TFC, SGC, GlcA, GalA and WS, low Mw, DE and Glc of UE-SPSPC. The results reveal that UEE is an effective extraction and modification technology of polysaccharide conjugates.
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Affiliation(s)
- Chunlong Bai
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Ruizhan Chen
- College of Chemistry, Changchun Normal University, Changchun 130032, China.
| | - Yu Zhang
- CHINA FAW GROUP CO., LTD, General Institute of FAW Vehicle benchmarking Center, Changchun 130011, China
| | - Helong Bai
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Li Tian
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Hui Sun
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Dongxue Li
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Wenjing Wu
- College of Chemistry, Changchun Normal University, Changchun 130032, China
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Otálora MC, Wilches-Torres A, Gómez Castaño JA. Microencapsulation of Betaxanthin Pigments from Pitahaya ( Hylocereus megalanthus) By-Products: Characterization, Food Application, Stability, and In Vitro Gastrointestinal Digestion. Foods 2023; 12:2700. [PMID: 37509792 PMCID: PMC10379290 DOI: 10.3390/foods12142700] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 07/04/2023] [Accepted: 07/10/2023] [Indexed: 07/30/2023] Open
Abstract
The yellow pitahaya peels generated as by-products during the consumption and processing of the fresh fruit are a rich and underutilized source of betaxanthins (natural yellow-orange pigment with antioxidant activity) and mucilage (structuring material used in the spray-drying process), molecules of high interest for the food industry. In this work, the betaxanthin-rich extract (BRE) obtained from this by-product was microencapsulated by spray drying (SD) using pitahaya peel mucilage (MPP) and maltodextrin (MD) as wall materials. Both types of microencapsulates (i.e., SD-MPP and SD-MD) retained high betaxanthin content (as measured by UV-vis) and antioxidant activity (ORAC). These microencapsulates were characterized structurally (FTIR and zeta potential), morphologically (SEM and particle size/polydispersity index), and thermally (DSC/TGA). The powdered microencapsulates were incorporated into the formulation of candy gummies as a food model, which were subjected to an in vitro gastrointestinal digestion process. The characterization study (FTIR and antioxidant activity) of the microcapsules showed that the fruit peel mucilage favors the retention of betaxanthins, while the SEM analysis revealed a particle size of multimodal distribution and heterogeneous morphology. The addition of SD-MPP microcapsules in the candy gummy formulation favored the total dietary fiber content as well as the gumminess and chewiness of the food matrix; however, the inhibition of AAPH• (%) was affected. The stability of the yellow color in the gummies after 30 days of storage indicates its suitability for storage. Consequently, the microencapsulation of betaxanthins with pitahaya peel mucilage can be used as a food additive colorant in the food industry, replacing synthetic colorants, to develop products with beneficial qualities for health that can satisfy the growing demand of consumers.
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Affiliation(s)
- María Carolina Otálora
- Grupo de Investigación en Ciencias Básicas (NÚCLEO), Facultad de Ciencias e Ingeniería, Universidad de Boyacá, Tunja 150003, Boyacá, Colombia
| | - Andrea Wilches-Torres
- Grupo de Investigación en Ciencias Básicas (NÚCLEO), Facultad de Ciencias e Ingeniería, Universidad de Boyacá, Tunja 150003, Boyacá, Colombia
| | - Jovanny A Gómez Castaño
- Grupo Química-Física Molecular y Modelamiento Computacional (QUIMOL®), Escuela de Ciencias Químicas, Universidad Pedagógica y Tecnológica de Colombia, Sede Tunja 150003, Boyacá, Colombia
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Wang J, Wu W, Wang C, He S, Yu Z, Wu M, Wu Q. Application of carboxymethyl chitosan-based coating in fresh-cut apple preservation: Incorporation of guava leaf flavonoids and their noncovalent interaction study. Int J Biol Macromol 2023; 241:124668. [PMID: 37121413 DOI: 10.1016/j.ijbiomac.2023.124668] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 04/14/2023] [Accepted: 04/25/2023] [Indexed: 05/02/2023]
Abstract
Carboxymethyl chitosan (CMCS) has antibacterial activity and coating-forming ability. Under the impact of noncovalent interactions, the bioactivity and functionality of CMCS may be positively affected by the coexistence of flavonoids. This study investigated the effect of a CMCS coating incorporated with flavonoids from guava (Psidium guajava L. cv. Carmine) leaf (GLF) on the refrigeration of fresh-cut apples for preservation. Compared with the CMCS group, apples treated with the CMCS-GLF coating showed better quality (weight loss, browning index, firmness), nutritional value (ascorbic acid and total phenolic content), and microbial safety during storage. The mechanism study indicated that the hydrogen bonding, electrostatic, and hydrophobic interactions between CMCS and GLF (the carboxymethyl moiety of CMCS had the highest response priority and binding strength of the interaction with -C-O of GLF) changed the surface charge distribution and microstructure of CMCS, and increased its molecular weight, particle size, viscosity, and hydrophobicity. Thus, the CMCS-GLF coating exerted better bioactivities (antibacterial and antioxidant activity), and its film showed better mechanical and barrier properties. These results revealed that the noncovalent interaction with GLF could modify the physiochemical properties of CMCS, which was beneficial to improve its bioactivity and application value in fresh fruit preservation.
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Affiliation(s)
- Jingyi Wang
- Hubei Key Laboratory of Industry Microbiology, Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China.
| | - Wenjuan Wu
- Hubei Key Laboratory of Industry Microbiology, Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Chao Wang
- Hubei Key Laboratory of Industry Microbiology, Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Shumin He
- Hubei Key Laboratory of Industry Microbiology, Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Zuwei Yu
- Hubei Key Laboratory of Industry Microbiology, Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Muci Wu
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qian Wu
- Hubei Key Laboratory of Industry Microbiology, Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
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Liao Z, Li Y, Liao L, Shi Q, Kong Y, Hu J, Cai Y. Structural characterization and anti-lipotoxicity effects of a pectin from okra (Abelmoschus esculentus (L.) Moench). Int J Biol Macromol 2023; 238:124111. [PMID: 36948330 DOI: 10.1016/j.ijbiomac.2023.124111] [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: 10/30/2022] [Revised: 03/13/2023] [Accepted: 03/16/2023] [Indexed: 03/24/2023]
Abstract
Okra (Abelmoschus esculentus (L.) Moench) is rich in various bioactive ingredients and used as a medicinal plant in traditional medicine. In the present study, to find the polysaccharide with anti-lipotoxicity effects from okra and clarify its structure, a pectin OP-1 was purified from okra, which had a backbone containing →4)-α-GalpA-(1 → residues, and 1,5-Ara linked the main chain through the O-3 of the residue →3,4)-α-GalpA-(1→, and the C-6 of residue 1, 4-α-GalpA replaced by methyl ester. In vitro experiments showed that OP-1 pretreatment alleviated oleic acid (OA)-induced lipid accumulation, ROS generation, apoptosis, transaminase leakage, and inflammatory cytokine secretion in HepG2 cells, resulting in reduced lipotoxicity. Further molecular results revealed that OP-1 increased Adenosine 5'-monophosphate (AMP)-activated protein kinase (AMPK) phosphorylation and affected the expression of AMPK downstream targets, including inhibit SREBP1c and FAS, as well as activate CPT-1A. Impressively, AMPK inhibitor dorsomorphin (Compound C) blocked the effects of OP-1 against lipotoxicity. The effects of OP-1 on lipid metabolism were also diminished by dorsomorphin. Our results demonstrated that OP-1 possesses a potent function in preventing lipotoxicity via regulating AMPK-mediated lipid metabolism and provide a novel insight into the future utilization of okra polysaccharide.
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Affiliation(s)
- Zhengzheng Liao
- Department of Pharmacy, the First Affiliated Hospital of Nanchang University, 330006 Nanchang, Jiangxi, People's Republic of China
| | - Yuhua Li
- Department of Pharmacy, the First Affiliated Hospital of Nanchang University, 330006 Nanchang, Jiangxi, People's Republic of China
| | - Lihong Liao
- Department of Pulmonary and Critical Care Medicine, The First Affiliated Hospital of Nanchang University, 330006 Nanchang, Jiangxi, People's Republic of China
| | - Qing Shi
- Department of Endocrinology and Metabolism, the First Affiliated Hospital of Nanchang University, 330006 Nanchang, Jiangxi, People's Republic of China
| | - Ying Kong
- Department of Pharmacy, the First Affiliated Hospital of Nanchang University, 330006 Nanchang, Jiangxi, People's Republic of China
| | - Jinfang Hu
- Department of Pharmacy, the First Affiliated Hospital of Nanchang University, 330006 Nanchang, Jiangxi, People's Republic of China.
| | - Yaojun Cai
- Department of Endocrinology and Metabolism, the First Affiliated Hospital of Nanchang University, 330006 Nanchang, Jiangxi, People's Republic of China; Jiangxi Clinical Research Center for Endocrine and Metabolic Disease, Jiangxi, 330006 Nanchang, People's Republic of China; Jiangxi Branch of National Clinical Research Center for Metabolic Disease, Jiangxi, 330006 Nanchang, People's Republic of China.
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10
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Piekarska K, Sikora M, Owczarek M, Jóźwik-Pruska J, Wiśniewska-Wrona M. Chitin and Chitosan as Polymers of the Future-Obtaining, Modification, Life Cycle Assessment and Main Directions of Application. Polymers (Basel) 2023; 15:polym15040793. [PMID: 36850077 PMCID: PMC9959150 DOI: 10.3390/polym15040793] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/30/2023] [Accepted: 02/01/2023] [Indexed: 02/09/2023] Open
Abstract
Natural polymers are very widespread in the world, which is why it is so important to know about the possibilities of their use. Chitin is the second most abundant reproducible natural polymer in nature; however, it is insoluble in water and basic solvents. Chitin is an unused waste of the food industry, for which there are possibilities of secondary management. The research led to obtaining a soluble, environmentally friendly form of chitin, which has found potential applications in the many fields, e.g., medicine, cosmetics, food and textile industries, agriculture, etc. The deacetylated form of chitin, which is chitosan, has a number of beneficial properties and wide possibilities of modification. Modification possibilities mean that we can obtain chitosan with the desired functional properties, facilitating, for example, the processing of this polymer and expanding the possibilities of its application, also as biomimetic materials. The review contains a rich description of the possibilities of modifying chitin and chitosan and the main directions of their application, and life cycle assessment (LCA)-from the source of the polymer through production materials to various applications with the reduction of waste.
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Song Y, Zhou L, Zhang D, Wei Y, Jiang S, Chen Y, Ye J, Shao X. Stability and release of peach polyphenols encapsulated by Pickering high internal phase emulsions in vitro and in vivo. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
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12
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Li B, Pan LL, Pan X, Dong X, Ren Z, Zhang H, Chen W, de Vos P, Sun J. Opportunities and challenges of polyphenols and polysaccharides for type 1 diabetes intervention. Crit Rev Food Sci Nutr 2022; 64:2811-2823. [PMID: 36168918 DOI: 10.1080/10408398.2022.2126962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Type 1 diabetes (T1D) is an autoimmune disorder characterized by the destruction of insulin-producing pancreatic β cell. It contributes to high mortality, frequent diabetic complications, poor quality of life in patients and also puts a significant economic burden on health care systems. Therefore, the development of new therapeutic strategies is urgently needed. Recently, certain dietary compounds with potential applications in food industry, particularly polyphenols and polysaccharides, have gained increasing attention with their prominent anti-diabetic effects on T1D by modulating β cell function, the gut microbiota and/or the immune system. In this review, we critically discuss the recent findings of several dietary polyphenols and polysaccharides with the potential to protect against T1D and the underlying anti-diabetic mechanisms. More importantly, we highlight the current trends, major issues, and future directions of industrial production of polyphenols- and polysaccharides-based functional foods for preventing or delaying T1D.
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Affiliation(s)
- Binbin Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Li-Long Pan
- School of Medicine, Jiangnan University, Wuxi, China
| | - Xiaohua Pan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | | | - Zhengnan Ren
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Paul de Vos
- Immunoendocrinology, Department of Pathology and Medical Biology, University Medical Center Groningen, University of Groningen, Groningen, The Netherlands
| | - Jia Sun
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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13
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Zhao M, Cao W, Li L, Ren A, Ang Y, Chen J, Bhandari B, Wang Z, Ren X, Ren G, Duan X. Effects of different proteins and maltodextrin combinations as wall material on the characteristics of Cornus officinalis flavonoids microcapsules. Front Nutr 2022; 9:1007863. [PMID: 36185648 PMCID: PMC9515985 DOI: 10.3389/fnut.2022.1007863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Accepted: 08/23/2022] [Indexed: 11/13/2022] Open
Abstract
The flavonoids in Cornus officinalis (CO) have various pharmacological activities, however, the flavonoid instability limits its application in food and pharmaceutical industries. In this study, Cornus officinalis flavonoid (COF) microcapsules were prepared by using a combination of whey isolate protein (WPI), soy isolate protein (SPI), gelatin (GE), and maltodextrin (MD) as wall materials, respectively. Meanwhile, the encapsulation efficiency, solubility, color, particle size, thermal stability and microstructure as well as the antioxidant capacity of microcapsules were assessed. When the protein/MD ratio was 3:7, three kinds of combined wall materials realized high encapsulation efficiency (96.32–98.24%) and water solubility index (89.20–90.10%). Compared with other wall material combinations, the microcapsules with WPI-MD wall ratio at 3:7 had lower particle size (7.17 μm), lower moisture content (6.13%), higher encapsulation efficiency (98.24%), better water solubility index (90.1%), higher thermal stability (86.00°C), brightness L* (67.84) and higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging capacity (6.98 mgVc/g), and better flowability. Results suggested that WPI and MD could be better wall materials applied in encapsulating COF.
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Affiliation(s)
- Mengyue Zhao
- Department of Food Sciences and Engineering, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Weiwei Cao
- Department of Food Sciences and Engineering, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- *Correspondence: Weiwei Cao
| | - Linlin Li
- Department of Food Sciences and Engineering, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Aiqing Ren
- Department of Food Science, Institute of Food Research, Hezhou University, Hezhou, China
- Aiqing Ren
| | - Yuan Ang
- Department of Food Sciences and Engineering, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Junliang Chen
- Department of Food Sciences and Engineering, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Bhesh Bhandari
- Department of ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, Australia
| | - Zhe Wang
- Department of Food Sciences and Engineering, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Xing Ren
- Department of Food Sciences and Engineering, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Guangyue Ren
- Department of Food Sciences and Engineering, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Xu Duan
- Department of Food Sciences and Engineering, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Xu Duan
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The assessment of microencapsulated Lactobacillus plantarum survivability in rose petal jam and the changes in physicochemical, textural and sensorial characteristics of the product during storage. Sci Rep 2022; 12:6200. [PMID: 35418196 PMCID: PMC9007973 DOI: 10.1038/s41598-022-10224-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Accepted: 03/29/2022] [Indexed: 02/07/2023] Open
Abstract
The present study aimed to develop a probiotic rose petal jam containing microencapsulated L. plantarum. The attributes of L. plantarum microcapsules and bacteria viability in simulated gastrointestinal conditions and jam were assessed. In addition, L. plantarum effects on physicochemical, textural and sensorial properties of jam were studied. The microencapsulation yield, diameter, and zeta potential value of the microcapsules ranged from 90.23 to 92.75%, 14.80–35.02 µm, and − 16.83 to − 14.71 mV, respectively. The microencapsulation process significantly increases the survival of L. plantarum in simulated gastrointestinal tract and jam. In jam samples containing L. plantarum microencapsulated with 2% sodium alginate and 3.5% or 5% Arabic gum and stored for 90 days, the bacterial count was higher than the acceptable level (106 CFU/g). While there was no significant difference (P > 0.05) between physicochemical characteristics of non-probiotic and probiotic jams, taste and overall acceptance scores of microencapsulated probiotic jams were higher. The microencapsulation of L. plantarum in sodium alginate (2%) and Arabic gum (5%) and its inoculation into rose petal jam could yield a new probiotic product with increased health benefits.
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Developing microencapsulated powders containing polyphenols and pectin extracted from Georgia-grown pomegranate peels. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112644] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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16
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Cotton bandages finished with microcapsules of volatile organic constituents of marine macro-algae for wound healing. Bioprocess Biosyst Eng 2021; 45:203-216. [PMID: 34648054 DOI: 10.1007/s00449-021-02653-0] [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: 06/23/2021] [Accepted: 10/04/2021] [Indexed: 10/20/2022]
Abstract
Microencapsulation is an innovative technique having a growing application in textile finishing. Besides, marine macroalgae contain plenty of phytoconstituents used in various fields especially textile finishing. This work imparts the property of wound healing finish to cotton fabrics producing a bandage from eco-friendly algal volatile organic constituents (VOCs). VOCs extracted from Digenea simplex, Lurencea papillosa, Galaxurea oblongata, and Turbenaria decurrens Egyptian marine macroalgae scattered along the coastline of the Red sea were 0.52, 0.9, 0.87, and 0.62% (v/w), respectively. These VOCs as well as their microencapsulated (VOM) forms were finished onto cotton fabrics by a conventional pad-dry cure technique using sodium alginate (SA) as a shell wall material. The VOCs of each alga were extracted and chemically investigated using gas chromatography coupled with mass spectrometry (GC-MS). The results indicate, in addition to the identification of 125 volatile compounds, the diversity and outstanding differences in volatile composition among the 4 algae. Wound healing activities of the finished fabrics were evaluated. VOCs microcapsules-finished (VOMF) fabrics were more effective compared to VOCs-finished (VOF) fabrics and almost comparable to mebo-ointment (standard drug)-finished (MoF) fabrics. The differences in VOCs efficiencies may be attributable to the diversity in type and amount of volatiles found in the four algae. Therefore, this is a low-cost, convenient, reproducible, and scalable way to obtain encapsulated VOCs for the application in textile wound healing.
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Microencapsulation of bixin pigment by spray drying: Evaluation of characteristics. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111343] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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18
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Amaya Cano JS, Segura Pacheco S, Salcedo Galán F, Arenas Bustos I, Rincón Durán C, Hernández Carrión M. Formulation of a responsive in vitro digestion wall material, sensory and market analyses for chia seed oil capsules. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110460] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Valle JAB, Valle RDCSC, Bierhalz ACK, Bezerra FM, Hernandez AL, Lis Arias MJ. Chitosan microcapsules: Methods of the production and use in the textile finishing. J Appl Polym Sci 2021. [DOI: 10.1002/app.50482] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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20
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Umaña M, Turchiuli C, Rosselló C, Simal S. Addition of a mushroom by-product in oil-in-water emulsions for the microencapsulation of sunflower oil by spray drying. Food Chem 2020; 343:128429. [PMID: 33127232 DOI: 10.1016/j.foodchem.2020.128429] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 09/08/2020] [Accepted: 10/15/2020] [Indexed: 01/24/2023]
Abstract
The by-product generated after ergosterol extraction from mushrooms (A. bisporus) is rich in polysaccharides (β-glucans) and proteins. The usefulness of this mushroom's by-product (MC) in oil microencapsulation by spray drying was evaluated partially replacing maltodextrin (13.5% w/w dry matter) and totally substituting Tween®20 with MC. Ergosterol was investigated as antioxidant. Non-Newtonian stable emulsions with mono-modal droplet size distributions were obtained with MC. Oil encapsulation efficiency was high (≥89%) and oil within microcapsules containing MC exhibited higher (p < 0.05) oxidative stability during spray drying. Powders containing MC exhibited larger particles (d5027% larger), 12% lower solubility in water and perceptible color changes. During storage (35 °C 50% RH), conjugated dienes increased more slowly in microcapsules containing MC. Reductions up to 28% in linoleic acid were observed after 150 days. Ergosterol was 95% degraded after 150 days in powders with MC and totally degraded after 2 days in powders without MC.
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Affiliation(s)
- Mónica Umaña
- Departmentof Chemistry, University of the Balearic Islands, Ctra. Valldemossa, km. 7.5, 07122 Palma de Mallorca, Spain
| | - Christelle Turchiuli
- UniversitéParis-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France; Université Paris-Saclay, IUT d'Orsay, 91400 Orsay, France
| | - Carmen Rosselló
- Departmentof Chemistry, University of the Balearic Islands, Ctra. Valldemossa, km. 7.5, 07122 Palma de Mallorca, Spain
| | - Susana Simal
- Departmentof Chemistry, University of the Balearic Islands, Ctra. Valldemossa, km. 7.5, 07122 Palma de Mallorca, Spain.
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