1
|
Baskaya-Sezer D. The effects of high-pressure, enzymatic, and high-pressure-assisted enzymatic treatment on the properties of soluble dietary fibers and their use in jelly prepared with grape waste extract. J Food Sci 2023; 88:4962-4973. [PMID: 37960937 DOI: 10.1111/1750-3841.16830] [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: 07/25/2023] [Revised: 10/16/2023] [Accepted: 10/24/2023] [Indexed: 11/15/2023]
Abstract
This study aimed to investigate the physicochemical attributes of soluble dietary fibers (SDFs) of grape, which were isolated after enzymatic (using cellulase [0.1 MPa/60°C/30 min]), high-pressure (HP) (100 MPa/60°C/30 min), or HP-assisted enzymatic treatment (using cellulase [100 MPa/60°C/30 min]), then to evaluate textural properties, color, and microbiological load of jelly prepared using grape waste extract and either pectin or SDF types. HP-assisted enzymatic treatment increased glucose adsorption capacity by more than 50%, and the water-holding capacity of SDF more than twofold as compared to the levels measured in untreated-SDF. After treatments, glucose and galactose contents decreased, whereas fructose, mannose, xylose, arabinose, and rhamnose ratios increased. The arabinose ratio increased more than twice by the effect of HP, whereas the xylose content increased almost fivefold with HP-assisted enzymatic treatment. For the textural properties of jelly, HP-assisted enzymatic treated-SDF provided almost double values in gel strength and adhesiveness than those contributed by untreated-SDF. It was followed by HP-treated SDF jelly. The results showed that HP-assisted enzymatic treatment developed more similar outcomes with enzymatic treatment, rather than HP treatment alone. HP-assisted enzymatic hydrolysis is recommended for treating SDF for use in jelly due to its synergistic effect. PRACTICAL APPLICATION: High-pressure-assisted cellulase treatment provided the best properties to SDF for jelly. In combined treatment, impacts of cellulase treatment were more prominent than HP effects. Therefore, the use of HP assistance for enzymatic hydrolysis shortens the processing time. Moreover, the technological and functional properties (water holding, glucose adsorption capacity, and monosaccharide composition) of the combined treated-fiber can improve. In addition, the color and textural properties of the jelly prepared with this treated-fiber can be enhanced. In this way, it may be possible to obtain a good thickening agent. This material can also be an alternative to pectin.
Collapse
Affiliation(s)
- Duygu Baskaya-Sezer
- Amasya Social Sciences Vocational School, Amasya University, Amasya, Türkiye
| |
Collapse
|
2
|
Ferreira VC, Sganzerla WG, Barroso TLCT, Castro LEN, Colpini LMS, Forster-Carneiro T. Sustainable valorization of pitaya (Hylocereus spp.) peel in a semi-continuous high-pressure hydrothermal process to recover value-added products. Food Res Int 2023; 173:113332. [PMID: 37803643 DOI: 10.1016/j.foodres.2023.113332] [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: 04/28/2023] [Revised: 07/25/2023] [Accepted: 07/27/2023] [Indexed: 10/08/2023]
Abstract
This study evaluated the use of a semi-continuous high-pressure hydrothermal process for the recovery of value-added products from pitaya peel. The process was carried out at 15 MPa, a water flow rate of 2 mL/min, a solvent-to-feed ratio of 60 g water/g pitaya peel, and temperatures ranging from 40 to 210 °C. The results show that extraction temperatures (between 40 and 80 °C) promoted the recovery of betacyanin (1.52 mg/g), malic acid (25.6 mg/g), and citric acid (25.98 mg/g). The major phenolic compounds obtained were p-coumaric acid (144.63 ± 0.42 µg/g), protocatechuic acid (91.43 ± 0.32 µg/g), and piperonylic acid (74.2 ± 0.31 µg/g). The hydrolysis temperatures (between 150 and 210 °C) could produce sugars (18.09 mg/g). However, the hydrolysis process at temperatures above 180 °C generated Maillard reaction products, which increased the total phenolic compounds and antioxidant activity of the hydrolysates. Finally, the use of semi-continuous high-pressure hydrothermal process can be a sustainable and promising approach for the recovery of value-added compounds from pitaya peel, advocating a circular economy approach in the agri-food industry.
Collapse
Affiliation(s)
- Vanessa Cosme Ferreira
- School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP, Brazil
| | | | | | | | | | - Tânia Forster-Carneiro
- School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP, Brazil.
| |
Collapse
|
3
|
Lončarić A, Flanjak I, Kovač T, Tomac I, Skoko AMG, Babojelić MS, Fruk G, Zrinušić SZ, Čiček D, Babić J, Jozinović A. Unveiling Apple Diversity: The Quality of Juice Produced from Old vs. Commercial Apple Cultivars. PLANTS (BASEL, SWITZERLAND) 2023; 12:3733. [PMID: 37960090 PMCID: PMC10650719 DOI: 10.3390/plants12213733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 10/24/2023] [Accepted: 10/25/2023] [Indexed: 11/15/2023]
Abstract
This research is focused on comparing the compositions of juice produced from old and commercially grown apple cultivars. We examined factors such as pH, total acids, soluble dry matter, polyphenol profile, and antioxidant activity, which impact the attributes, safety, shelf life, and nutritional value of the juice. Our analysis revealed differences between these two groups of cultivars. For instance, pH values ranged from 3.04 (in 'Bobovec') to 3.69 (in 'Fuji'). The proportions of acids varied from 0.07 g/100 mL (in 'Fuji') to 0.19 g/100 mL (in 'Wagener'). Soluble dry matter content ranged from 14.10% (in 'Fuji') to 18.50% (in 'Kraljevčica'). We also observed variations in sugar content and composition among cultivars; for example, sucrose levels varied from 16.11 g/L ('Fuji') to 39.36 g/L ('Golden Delicious). Glucose levels ranged from 4.95 g/L ('Jonagold') to 19.18 g/L ('Fuji'), while fructose levels spanned from 50.78 g/L ('Austrougarka') to 427.97 g/L ('Ilzer Rosenapfel'). Furthermore, old apple cultivars exhibited higher concentrations of phenols and flavonoids compared to commercial ones; we also noted significant variations in flavonol levels among different cultivars. The 'Wagener' and 'Božićnica' apple varieties had levels of myricetin measuring 0.53 and 0.52 µg/mL, respectively. On the other hand, 'Bobovec' stood out for its content of procyanidin B2 with a concentration of 422.61 µg/mL. When examining non-flavonoid compounds, it was found that old apple cultivars had higher concentrations of gallic acid, trans-ferulic acid, and chlorogenic acid. However, commercial cultivars showed dominance in caffeic and p-coumaric. Comparisons of antioxidant capacity using DPPH and ABTS assays clearly demonstrated the superiority of old apple cultivars. Overall, this study highlights the importance of utilizing apple cultivars for juice production. Their distinct compositions and higher antioxidant capacities contribute to potential health benefits. Preserving these cultivars for enhanced juice quality and nutritional value is encouraged. Further research could explore cultivation practices' impact on composition and health benefits.
Collapse
Affiliation(s)
- Ante Lončarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.L.); (I.F.); (I.T.); (A.-M.G.S.); (S.Z.Z.); (J.B.); (A.J.)
| | - Ivana Flanjak
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.L.); (I.F.); (I.T.); (A.-M.G.S.); (S.Z.Z.); (J.B.); (A.J.)
| | - Tihomir Kovač
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.L.); (I.F.); (I.T.); (A.-M.G.S.); (S.Z.Z.); (J.B.); (A.J.)
| | - Ivana Tomac
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.L.); (I.F.); (I.T.); (A.-M.G.S.); (S.Z.Z.); (J.B.); (A.J.)
| | - Ana-Marija Gotal Skoko
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.L.); (I.F.); (I.T.); (A.-M.G.S.); (S.Z.Z.); (J.B.); (A.J.)
| | | | - Goran Fruk
- Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia; (M.S.B.); (G.F.)
| | - Sanja Zec Zrinušić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.L.); (I.F.); (I.T.); (A.-M.G.S.); (S.Z.Z.); (J.B.); (A.J.)
| | - Danijel Čiček
- Croatian Agency for Agriculture and Food, Center of Pomology and Vegetable Crops, Gorice 68b, 10000 Zagreb, Croatia;
| | - Jurislav Babić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.L.); (I.F.); (I.T.); (A.-M.G.S.); (S.Z.Z.); (J.B.); (A.J.)
| | - Antun Jozinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.L.); (I.F.); (I.T.); (A.-M.G.S.); (S.Z.Z.); (J.B.); (A.J.)
| |
Collapse
|
4
|
Guaita M, Motta S, Messina S, Casini F, Bosso A. Polyphenolic Profile and Antioxidant Activity of Green Extracts from Grape Pomace Skins and Seeds of Italian Cultivars. Foods 2023; 12:3880. [PMID: 37893774 PMCID: PMC10606772 DOI: 10.3390/foods12203880] [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: 09/05/2023] [Revised: 10/09/2023] [Accepted: 10/14/2023] [Indexed: 10/29/2023] Open
Abstract
The possibility of industrial exploitation of winemaking products, as for all byproducts of vegetal origin, constantly deals with a raw material (grape pomace, GP) whose chemical composition and functional properties vary over time depending on the varietal and geographical origin of the grapes, the climatic conditions (vintage effect), and the winemaking technique. This work studied the compositional variability of polyphenolic skin and seed extracts from GP derived from white and red winemaking of different Italian grape varieties. The total polyphenolic content (GAE), the main classes of polyphenolic compounds, and the DPPH index were determined. Seed extracts were always richer in total polyphenols and condensed tannins and had higher antiradical activity (DPPH) than skin extracts: 144-298 mg GAE/g d.w. extract for skins and 327-540 mg GAE/g for seeds; the DPPH values were 1.77-3.40 mg AAE/g for skins and 3.10-10.48 mg AAE/g for seeds. Furthermore, it was verified that the evaluation of the GAE index of seed extracts, offering a good estimate of the antiradical properties (DPPH index), could represent a simple and rapid method for selecting the best lots of seeds to be used. Conversely, GP skins could be used as flour in the food industry due to their high content of dietary fiber and the presence of flavonols, which possess very interesting functional properties. Important differences in the flavonols profile were observed both between cultivars and between unfermented and fermented pomace.
Collapse
Affiliation(s)
- Massimo Guaita
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Viticoltura ed Enologia, Via P. Micca 35, 14100 Asti, Italy; (S.M.); (S.M.); (F.C.); (A.B.)
| | | | | | | | | |
Collapse
|
5
|
Park HW, Jang NG, Seo HS, Kwon K, Shin S. Facile Synthesis of Self-Adhesion and Ion-Conducting 2-Acrylamido-2-Methylpropane Sulfonic Acid/Tannic Acid Hydrogels Using Electron Beam Irradiation. Polymers (Basel) 2023; 15:3836. [PMID: 37765690 PMCID: PMC10538098 DOI: 10.3390/polym15183836] [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: 07/27/2023] [Revised: 09/19/2023] [Accepted: 09/19/2023] [Indexed: 09/29/2023] Open
Abstract
Tannic acid (TA) can be used as an additive to improve the properties of hydrogels, but it acts as a radical scavenger, which hinders radical polymerization. In this study, we successfully and easily synthesized a TA-incorporated 2-acrylamido-2-methylpropanesulfonic acid (AMPS) hydrogel using an electron beam (E-beam) in a one-pot process at room temperature. TA successfully grafted onto AMPS polymer chains under E-beam irradiation, but higher TA content reduced grafting efficiency and prevented hydrogel formation. Peel strength of the AMPS hydrogel increased proportionally with TA, but cohesive failure and substrate residue occurred above 1.25 phm (parts per 100 g of AMPS) TA. Tensile strength peaked at 0.25 phm TA but decreased below the control value at 1.25 phm. Tensile elongation exceeded 2000% with TA addition. Peel strength varied significantly with substrate type. The wood substrate had the highest peel strength value of 150 N/m, while pork skin had a low value of 11.5 N/m. However, the addition of TA increased the peel strength by over 300%. The ionic conductivity of the AMPS/TA hydrogel increased from 0.9 S/m to 1.52 S/m with TA content, while the swelling ratio decreased by 50% upon TA addition and increased slightly thereafter.
Collapse
Affiliation(s)
- Hee-Woong Park
- Green Chemistry & Materials Group, Korea Institute of Industrial Technology (KITECH), Cheonan 31056, Republic of Korea; (H.-W.P.); (N.-G.J.); (H.-S.S.); (K.K.)
| | - Nam-Gyu Jang
- Green Chemistry & Materials Group, Korea Institute of Industrial Technology (KITECH), Cheonan 31056, Republic of Korea; (H.-W.P.); (N.-G.J.); (H.-S.S.); (K.K.)
- Department of Convergence Manufacturing System Engineering, University of Science & Technology (UST), Daejeon 34113, Republic of Korea
| | - Hyun-Su Seo
- Green Chemistry & Materials Group, Korea Institute of Industrial Technology (KITECH), Cheonan 31056, Republic of Korea; (H.-W.P.); (N.-G.J.); (H.-S.S.); (K.K.)
| | - Kiok Kwon
- Green Chemistry & Materials Group, Korea Institute of Industrial Technology (KITECH), Cheonan 31056, Republic of Korea; (H.-W.P.); (N.-G.J.); (H.-S.S.); (K.K.)
| | - Seunghan Shin
- Green Chemistry & Materials Group, Korea Institute of Industrial Technology (KITECH), Cheonan 31056, Republic of Korea; (H.-W.P.); (N.-G.J.); (H.-S.S.); (K.K.)
- Department of Convergence Manufacturing System Engineering, University of Science & Technology (UST), Daejeon 34113, Republic of Korea
| |
Collapse
|
6
|
Costa RD, Domínguez-Perles R, Abraão A, Gomes V, Gouvinhas I, Barros AN. Exploring the Antioxidant Potential of Phenolic Compounds from Winery By-Products by Hydroethanolic Extraction. Molecules 2023; 28:6660. [PMID: 37764436 PMCID: PMC10535758 DOI: 10.3390/molecules28186660] [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: 06/05/2023] [Revised: 08/11/2023] [Accepted: 09/14/2023] [Indexed: 09/29/2023] Open
Abstract
The residues generated in the wine industry (pomace, stems, seeds, wine lees, and grapevine shoots) are a potential source of bioactive compounds that can be used in other industries despite being sometimes underestimated. Different extraction methods using various solvents and extraction conditions are currently being investigated. Due to its natural occurrence in wines, safe behavior, and low toxicity when compared to other organic solvents, ethanol is used as an extracting agent. The aim of this study was to identify the winery by-product from the Região Demarcada do Douro and its corresponding extraction solvents that yields the most favorable results in (poly)phenols content and antioxidant capacity. To achieve this, five different ratios of ethanol: water, namely 0:100, 25:75, 50:50, 75:25, and 100:0 (v/v), for extracting the phenolic compounds were employed. Afterwards, the determination of total phenolic content (TPC), ortho-diphenols content (ODC), and flavonoid content (FC) as well as the antioxidant capacity of the obtained extracts using three different methods was performed. Since the best results of the spectrophotometric assays were obtained mostly with hydroethanolic extracts of stems (50:50, v/v), identification by HPLC-DAD has carried out. It was possible to conclude that the Tinta Roriz variety displayed the highest number of identified (poly)phenols.
Collapse
Affiliation(s)
- Rui Dias Costa
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Raúl Domínguez-Perles
- Phytochemistry and Healthy Foods Lab (LabFAS), CEBAS-CSIC, Campus Universitario de Espinardo, Edif. 25, 30100 Murcia, Spain
| | - Ana Abraão
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Véronique Gomes
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Irene Gouvinhas
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Ana Novo Barros
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| |
Collapse
|
7
|
Ferreira JPA, Grácio M, Sousa I, Pagarete A, Nunes MC, Raymundo A. Tuning the Bioactive Properties of Dunaliella salina Water Extracts by Ultrasound-Assisted Extraction. Mar Drugs 2023; 21:472. [PMID: 37755085 PMCID: PMC10532918 DOI: 10.3390/md21090472] [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: 07/31/2023] [Revised: 08/25/2023] [Accepted: 08/26/2023] [Indexed: 09/28/2023] Open
Abstract
(1) Background: Microalgae are promising feedstock for obtaining valuable bioactive compounds. To facilitate the release of these important biomolecules from microalgae, effective cell disruption is usually necessary, where the use of ultrasound has achieved considerable popularity as an alternative to conventional methods. (2) Methods: This paper aims to evaluate the use of ultrasound technology in water medium as a green technology to recover high added-value compounds from Dunaliella salina and improve its sensory profile towards a high level of incorporation into novel food products. (3) Results: Among the variables, the solid concentration and extraction time have the most significant impact on the process. For the extraction of protein, or fat, the most influential factor is the extraction time. Total polyphenols are only significantly affected by the extraction time. The antioxidant capacity is strongly affected by the solid to liquid ratio and, to a small extent, by the extraction time. Ultrasound-assisted extraction improves the overall odor/aroma of D. salina with good acceptability by the panelists. (4) Conclusions: The application of ultrasonic-assisted extraction demonstrates a positive overall effect on enhancing the sensory profile, particularly the odor of microalgal biomass, while the bioactive properties are preserved. Notably, the intense sea/fish odors are reduced, while earthy and citrus notes become more prominent, resulting in an improved overall sensory profile score. This is the first time, to our knowledge, that this innovative, green, and efficient technology has been used to upgrade the aroma profile of microalgae.
Collapse
Affiliation(s)
- Joana P. A. Ferreira
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.G.); (I.S.); (M.C.N.); (A.R.)
| | - Madalena Grácio
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.G.); (I.S.); (M.C.N.); (A.R.)
| | - Isabel Sousa
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.G.); (I.S.); (M.C.N.); (A.R.)
| | - António Pagarete
- Pagarete Microalgae Solutions Soc. Unipessoal Lda., Rua João Chagas, 4, 7Esq, 1495-069 Algés, Portugal;
| | - M. Cristiana Nunes
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.G.); (I.S.); (M.C.N.); (A.R.)
| | - Anabela Raymundo
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.G.); (I.S.); (M.C.N.); (A.R.)
| |
Collapse
|
8
|
Salem MA, Mohamed OG, Mosalam EM, Elberri AI, Abdel-Bar HM, Hassan M, Al-Karmalawy AA, Tripathi A, Ezzat SM, Abo Mansour HE. Investigation of the phytochemical composition, antioxidant, antibacterial, anti-osteoarthritis, and wound healing activities of selected vegetable waste. Sci Rep 2023; 13:13034. [PMID: 37563154 PMCID: PMC10415269 DOI: 10.1038/s41598-023-38591-y] [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: 02/13/2023] [Accepted: 07/11/2023] [Indexed: 08/12/2023] Open
Abstract
Agri-food wastes, produced following industrial food processing, are mostly discarded, leading to environmental hazards and losing the nutritional and medicinal values associated with their bioactive constituents. In this study, we performed a comprehensive analytical and biological evaluation of selected vegetable by-products (potato, onion, and garlic peels). The phytochemical analysis included UHPLC-ESI-qTOF-MS/MS in combination with molecular networking and determination of the total flavonoid and phenolic contents. Further, the antimicrobial, anti-osteoarthritis and wound healing potentials were also evaluated. In total, 47 compounds were identified, belonging to phenolic acids, flavonoids, saponins, and alkaloids as representative chemical classes. Onion peel extract (OPE) showed the higher polyphenolic contents, the promising antioxidant activity, the potential anti-osteoarthritis activity, and promising antimicrobial activity, especially against methicillin-resistant Staphylococcus aureus (MRSA). Furthermore, OPE revealed to have promising in vivo wound healing activity, restoring tissue physiology and integrity, mainly through the activation of AP-1 signaling pathway. Lastly, when OPE was loaded with nanocapsule based hydrogel, the nano-formulation revealed enhanced cellular viability. The affinities of the OPE major metabolites were evaluated against both p65 and ATF-2 targets using two different molecular docking processes revealing quercetin-3,4'-O-diglucoside, alliospiroside C, and alliospiroside D as the most promising entities with superior binding scores. These results demonstrate that vegetable by-products, particularly, those derived from onion peels can be incorporated as natural by-product for future evaluation against wounds and osteoarthritis.
Collapse
Affiliation(s)
- Mohamed A Salem
- Department of Pharmacognosy and Natural Products, Faculty of Pharmacy, Menoufia University, Gamal Abd El Nasr st., Shibīn al-Kawm, 32511, Menoufia, Egypt.
| | - Osama G Mohamed
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Kasr el Aini St., Cairo, 11562, Egypt
- Natural Products Discovery Core, Life Sciences Institute, University of Michigan, Ann Arbor, MI, 48109, USA
| | - Esraa M Mosalam
- Biochemistry Department, Faculty of Pharmacy, Menoufia University, Gamal Abd El Nasr st., Shebin El-Koum, 32511, Egypt
| | - Aya Ibrahim Elberri
- Genetic Engineering and Molecular Biology Division, Department of Zoology, Faculty of Science, Menoufia University, Shebin El-Kom, 32511, Menoufia, Egypt
| | - Hend Mohamed Abdel-Bar
- Department of Pharmaceutics, Faculty of Pharmacy, University of Sadat City, Sadat City, Egypt
| | - Mariam Hassan
- Department of Microbiology and Immunology, Faculty of Pharmacy, Cairo University, Kasr el Aini st., Cairo, 11562, Egypt
- Department of Microbiology and Immunology, Faculty of Pharmacy, Galala University, New Galala City, Suez, Egypt
| | - Ahmed A Al-Karmalawy
- Pharmaceutical Chemistry Department, Faculty of Pharmacy, Ahram Canadian University, 6th of October City, Giza, 12566, Egypt
| | - Ashootosh Tripathi
- Natural Products Discovery Core, Life Sciences Institute, University of Michigan, Ann Arbor, MI, 48109, USA
- Department of Medicinal Chemistry, College of Pharmacy, University of Michigan, Ann Arbor, MI, 48109, USA
| | - Shahira M Ezzat
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Kasr el Aini St., Cairo, 11562, Egypt
- Department of Pharmacognosy, Faculty of Pharmacy, October University for Modern Sciences and Arts (MSA), Giza, 12451, Egypt
| | - Hend E Abo Mansour
- Biochemistry Department, Faculty of Pharmacy, Menoufia University, Gamal Abd El Nasr st., Shebin El-Koum, 32511, Egypt
| |
Collapse
|
9
|
Huamán-Castilla NL, Gajardo-Parra N, Pérez-Correa JR, Canales RI, Martínez-Cifuentes M, Contreras-Contreras G, Mariotti-Celis MS. Enhanced Polyphenols Recovery from Grape Pomace: A Comparison of Pressurized and Atmospheric Extractions with Deep Eutectic Solvent Aqueous Mixtures. Antioxidants (Basel) 2023; 12:1446. [PMID: 37507983 PMCID: PMC10376317 DOI: 10.3390/antiox12071446] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 07/06/2023] [Accepted: 07/14/2023] [Indexed: 07/30/2023] Open
Abstract
Deep eutectic solvents (DES) are emerging as potent polyphenol extractors under normal atmospheric conditions. Yet, their effectiveness in hot pressurized liquid extraction (HPLE) must be studied more. We explored the ability of various water/DES and water/hydrogen bond donors (HBDs) mixtures in both atmospheric solid liquid extraction (ASLE) and HPLE (50%, 90 °C) for isolating specific polyphenol families from Carménère grape pomace. We assessed extraction yields based on total polyphenols, antioxidant capacity, and recovery of targeted polyphenols. The HBDs ethylene glycol and glycerol outperformed DES in atmospheric and pressurized extractions. Ethylene glycol exhibited a higher affinity for phenolic acids and flavonols, while flavanols preferred glycerol. Quantum chemical computations indicated that a high-water content in DES mixtures led to the formation of new hydrogen bonds, thereby reducing polyphenol-solvent interactions. HPLE was found to be superior to ASLE across all tested solvents. The elevated pressure in HPLE has caused significant improvement in the recovery of flavanols (17-89%), phenolic acids (17-1000%), and flavonols (81-258%). Scanning electron microscopy analysis of post-extraction residues suggested that high pressures collapse the plant matrix, thus easing polyphenol release.
Collapse
Affiliation(s)
- Nils Leander Huamán-Castilla
- Escuela de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru
| | - Nicolás Gajardo-Parra
- Chemical and Bioprocess Engineering Department, School of Engineering, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, P.O. Box 306, Santiago 7820436, Chile
| | - José R Pérez-Correa
- Chemical and Bioprocess Engineering Department, School of Engineering, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, P.O. Box 306, Santiago 7820436, Chile
| | - Roberto I Canales
- Chemical and Bioprocess Engineering Department, School of Engineering, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, P.O. Box 306, Santiago 7820436, Chile
| | - Maximiliano Martínez-Cifuentes
- Departamento de Química Orgánica, Facultad de Ciencias Químicas, Universidad de Concepción, Edmundo Larenas 129, Concepción 4070371, Chile
| | | | | |
Collapse
|
10
|
la Gatta B, Rutigliano M, Liberatore MT, Dilucia F, Palmitessa M, Di Luccia A, Lamacchia C. Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality. Foods 2023; 12:2699. [PMID: 37509791 PMCID: PMC10378643 DOI: 10.3390/foods12142699] [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: 07/06/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
The incorporation of 5 and 10% freeze-dried grape pomace powder (GPP) in fresh tagliatelle pasta preparation was evaluated for its effect on chemical composition, gluten protein structure, and sensory properties. The addition of the freeze-dried GPP led to a significant increase (p < 0.05) in polyphenol content in the raw and cooked fortified pasta samples with respect to 100% semolina pasta, although the phenolic content decreased after the cooking process. The opposite phenomenon was observed with the antioxidant activity, which increased significantly (p < 0.05) when switching from raw to cooked pasta samples fortified with GPP. The formation of a proper gluten structure was found in the fortified raw pasta, even if a change in the protein arrangement was shown in the fortified cooked samples, confirmed by a significant reduction (p < 0.05) in both the unextractable polymeric protein percentage (% UPP) and disulfide bond (S-S) formation. These results suggest a possible interaction between the protein sulfhydryl groups (-Cys) and polyphenols of grape pomace during cooking through non-disulfide covalent bonds, which was confirmed by the significant (p < 0.05) decrease in the -SH groups when comparing 100% semolina pasta with fortified pasta sample. Finally, a sensory analysis showed that the highest significant score (p < 0.05) was achieved by the 5% GP-fresh pasta sample.
Collapse
Affiliation(s)
- Barbara la Gatta
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Mariacinzia Rutigliano
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Maria Teresa Liberatore
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Flavia Dilucia
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | | | - Aldo Di Luccia
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Carmela Lamacchia
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| |
Collapse
|
11
|
Bennato F, Ianni A, Oliva E, Franceschini N, Grotta L, Sergi M, Martino G. Characterization of Phenolic Profile in Milk Obtained by Ewes Fed Grape Pomace: Reflection on Antioxidant and Anti-Inflammatory Status. Biomolecules 2023; 13:1026. [PMID: 37509062 PMCID: PMC10377608 DOI: 10.3390/biom13071026] [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: 05/05/2023] [Revised: 06/15/2023] [Accepted: 06/20/2023] [Indexed: 07/30/2023] Open
Abstract
The aim of the present work was to evaluate if the use of grape pomace (GP) in the feeding of dairy ewes can improve the content of phenolic compounds (PCs) in the milk and affect the anti-inflammatory and antioxidative status of the milk. For this purpose, 46 ewes were randomly assigned to two groups of 23 animals each: a control group (Ctrl) that received a standard diet and an experimental group (GP+), whose diet was been formulated with 10% GP on a dry matter (DM) basis. At the end of the 60 days of the trial, from 10 ewes selected randomly from each group, individual milk samples were collected and analyzed for the identification and the quantification of phenolic compounds through an ultra-high-performance liquid chromatography system, and milk anti-inflammatory and antioxidative status were evaluated by enzyme-linked immunosorbent assay, determining the activity of GPx and CAT and the levels of IL-1 and TNFα. In addition, gelatinolytic activity of Type IV collagenases (MMP-2/MMP-9) was evaluated by the fluorometric method and zymographic approach. The results obtained showed that the diet with GP affects the phenolic profile of milk, inducing milk enrichment of phenolic compounds without, however, having a significant impact on milk antioxidant and inflammatory status. However, a lower activity of MMP-9 was found in GP+ milk. The use of the molecular docking approach showed the ability of luteolin to approach the catalytic pocket of the enzyme, interfering with the recruitment of the substrate, and therefore, slowing down their hydrolytic activity.
Collapse
Affiliation(s)
- Francesca Bennato
- Department of Biosciences and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy
| | - Andrea Ianni
- Department of Biosciences and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy
| | - Eleonora Oliva
- Department of Biosciences and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy
| | - Nicola Franceschini
- Department of Biotechnological and Applied Clinical Sciences, University of L'Aquila, Via Vetoio 1, 67100 L'Aquila, Italy
| | - Lisa Grotta
- Department of Biosciences and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy
| | - Manuel Sergi
- Chemistry Department, University La Sapienza, 00185 Rome, Italy
| | - Giuseppe Martino
- Department of Biosciences and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy
| |
Collapse
|
12
|
Taharuddin NH, Jumaidin R, Mansor MR, Hazrati KZ, Tarique J, Asyraf MRM, Razman MR. Unlocking the Potential of Lignocellulosic Biomass Dragon Fruit ( Hylocereus polyrhizus) in Bioplastics, Biocomposites and Various Commercial Applications. Polymers (Basel) 2023; 15:2654. [PMID: 37376300 DOI: 10.3390/polym15122654] [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: 05/02/2023] [Revised: 06/01/2023] [Accepted: 06/10/2023] [Indexed: 06/29/2023] Open
Abstract
Dragon fruit, also called pitaya or pitahaya, is in the family Cactaceae. It is found in two genera: 'Selenicereus' and 'Hylocereus'. The substantial growth in demand intensifies dragon fruit processing operations, and waste materials such as peels and seeds are generated in more significant quantities. The transformation of waste materials into value-added components needs greater focus since managing food waste is an important environmental concern. Two well-known varieties of dragon fruit are pitaya (Stenocereus) and pitahaya (Hylocereus), which are different in their sour and sweet tastes. The flesh of the dragon fruit constitutes about two-thirds (~65%) of the fruit, and the peel is approximately one-third (~22%). Dragon fruit peel is believed to be rich in pectin and dietary fibre. In this regard, extracting pectin from dragon fruit peel can be an innovative technology that minimises waste disposal and adds value to the peel. Dragon fruit are currently used in several applications, such as bioplastics, natural dyes and cosmetics. Further research is recommended for diverging its development in various areas and maturing the innovation of its usage.
Collapse
Affiliation(s)
- N H Taharuddin
- Fakulti Kejuruteraan Mekanikal, Universiti Teknikal Malaysia Melaka, Hang Tuah Jaya, Durian Tunggal 76100, Malaysia
- German-Malaysian Institute, Jalan Ilmiah Taman Universiti, Kajang 43000, Malaysia
| | - R Jumaidin
- Fakulti Teknologi Kejuruteraan Mekanikal dan Pembuatan, Universiti Teknikal Malaysia Melaka, Hang Tuah Jaya, Durian Tunggal 76100, Malaysia
| | - M R Mansor
- Fakulti Kejuruteraan Mekanikal, Universiti Teknikal Malaysia Melaka, Hang Tuah Jaya, Durian Tunggal 76100, Malaysia
| | - K Z Hazrati
- German-Malaysian Institute, Jalan Ilmiah Taman Universiti, Kajang 43000, Malaysia
| | - J Tarique
- Institute of Energy Infrastructure, Universiti Tenaga Nasional, Jalan IKRAM-UNITEN, Kajang 43000, Malaysia
| | - M R M Asyraf
- Engineering Design Research Group (EDRG), Faculty of Mechanical Engineering, Universiti Teknologi Malaysia, Johor Bahru 81310, Malaysia
- Centre for Advanced Composite Materials (CACM), Universiti Teknologi Malaysia, Johor Bahru 81310, Malaysia
| | - M R Razman
- Research Centre for Sustainability Science and Governance (SGK), Institute for Environment and Development (LESTARI), Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Malaysia
| |
Collapse
|
13
|
Hiller BT, Azzi JL, Rennert M. Improvement of the Thermo-Oxidative Stability of Biobased Poly(butylene succinate) (PBS) Using Biogenic Wine By-Products as Sustainable Functional Fillers. Polymers (Basel) 2023; 15:polym15112533. [PMID: 37299332 DOI: 10.3390/polym15112533] [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: 05/08/2023] [Revised: 05/20/2023] [Accepted: 05/26/2023] [Indexed: 06/12/2023] Open
Abstract
Biobased poly(butylene succinate) (PBS) represents one promising sustainable alternative to petroleum-based polymers. Its sensitivity to thermo-oxidative degradation is one reason for its limited application. In this research, two different varieties of wine grape pomaces (WPs) were investigated as fully biobased stabilizers. WPs were prepared via simultaneous drying and grinding to be used as bio-additives or functional fillers at higher filling rates. The by-products were characterized in terms of composition and relative moisture, in addition to particle size distribution analysis, TGA, and assays to determine the total phenolic content and the antioxidant activity. Biobased PBS was processed with a twin-screw compounder with WP contents up to 20 wt.-%. The thermal and mechanical properties of the compounds were investigated with DSC, TGA, and tensile tests using injection-molded specimens. The thermo-oxidative stability was determined using dynamic OIT and oxidative TGA measurements. While the characteristic thermal properties of the materials remained almost unchanged, the mechanical properties were altered within expected ranges. The analysis of the thermo-oxidative stability revealed WP as an efficient stabilizer for biobased PBS. This research shows that WP, as a low-cost and biobased stabilizer, improves the thermo-oxidative stability of biobased PBS while maintaining its key properties for processing and technical applications.
Collapse
Affiliation(s)
- Benedikt T Hiller
- Institute for Biopolymers (ibp) at Hof University, Hof University of Applied Sciences, 95028 Hof, Germany
- Plastics Technology Group, Faculty of Mechanical Engineering, Technische Universität Ilmenau, 98683 Ilmenau, Germany
| | - Julia L Azzi
- Medical and Biological Physics Program, Faculty of Science, McMaster University, Hamilton, ON L8S 4LD, Canada
| | - Mirko Rennert
- Institute for Biopolymers (ibp) at Hof University, Hof University of Applied Sciences, 95028 Hof, Germany
| |
Collapse
|
14
|
D’Eusanio V, Malferrari D, Marchetti A, Roncaglia F, Tassi L. Waste By-Product of Grape Seed Oil Production: Chemical Characterization for Use as a Food and Feed Supplement. Life (Basel) 2023; 13:life13020326. [PMID: 36836684 PMCID: PMC9958947 DOI: 10.3390/life13020326] [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: 12/13/2022] [Revised: 01/19/2023] [Accepted: 01/23/2023] [Indexed: 01/27/2023] Open
Abstract
Among the waste materials of wine production, grape seeds constitute an important fraction of the pomace, from which the precious edible oil is extracted. The residual mass from oil extraction, the defatted grape seeds (DGS), can be destined for composting or valorized according to the circular economy rules to produce pyrolytic biochar by gasification or pellets for integral energy recovery. Only a small quantity is used for subsequent extraction of polyphenols and tannins. In this study, we performed a chemical characterization of the DGS, by applying spectroscopic techniques (ICP-OES) to determine the metal content, separation techniques (HS-SPME-GC-MS) to evaluate the volatile fraction, and thermal methods of analysis (TGA-MS-EGA) to identify different matrix constituents. Our main goal is to obtain information about the composition of DGS and identify some bioactive compounds constituting the matrix in view of possible future applications. The results suggest that DGS can be further exploited as a dietary supplement, or as an enriching ingredient in foods, for example, in baked goods. Defatted grape seed flour can be used for both human and animal consumption, as it is a source of functional macro- and micronutrients that help in maintaining optimal health and well-being conditions.
Collapse
Affiliation(s)
- Veronica D’Eusanio
- Department of Chemical and Geologial Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
- Correspondence: (V.D.); (L.T.)
| | - Daniele Malferrari
- Department of Chemical and Geologial Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
- Interdepartmental Research Center BIOGEST-SITEIA, University of Modena and Reggio Emilia, 42124 Reggio Emilia, Italy
| | - Andrea Marchetti
- Department of Chemical and Geologial Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
- Interdepartmental Research Center BIOGEST-SITEIA, University of Modena and Reggio Emilia, 42124 Reggio Emilia, Italy
- National Interuniversity Consortium of Materials Science and Technology (INSTM), 50121 Firenze, Italy
| | - Fabrizio Roncaglia
- Department of Chemical and Geologial Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
- National Interuniversity Consortium of Materials Science and Technology (INSTM), 50121 Firenze, Italy
| | - Lorenzo Tassi
- Department of Chemical and Geologial Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
- Interdepartmental Research Center BIOGEST-SITEIA, University of Modena and Reggio Emilia, 42124 Reggio Emilia, Italy
- National Interuniversity Consortium of Materials Science and Technology (INSTM), 50121 Firenze, Italy
- Correspondence: (V.D.); (L.T.)
| |
Collapse
|
15
|
Phytocompounds Recovered from the Waste of Cabernet Sauvignon (Vitis vinifera L.) Vinification: Cytotoxicity (in Normal and Stressful Conditions) and In Vitro Photoprotection Efficacy in a Sunscreen System. COSMETICS 2022. [DOI: 10.3390/cosmetics10010002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
We investigated plausible reuse for the dermocosmetic industry of byproducts from the winemaking process of red grapes (Vitis vinifera L. cv. C. Sauvignon) through the evaluation of one extract (grape pomace extract, GPE) and two fractions (one chloroform, GPE-CHF; one ethyl acetate, GPE-EAF). The samples were characterized analytically by liquid chromatography (HPLC) using a NIH 3T3 fibroblast cell culture to verify a cytosafety profile in normal and stressful environment (presence of H2O2), and by using it in a sunscreen system to observe improvements in the in vitro efficacy by diffuse reflectance spectrophotometry with an integrating sphere. The HPLC results for GPE-EAF and GPE-CHF samples with the best profile of syringic and p-coumaric acids, quercetin, and trans-resveratrol were used in the further assays. GPE-EAF and GPE-CHF, both at 30.00 µg/mL, maintained the cell viability in the absence of H2O2 (normal condition). In the sequence, GPE-EAF and GPE-CHF were evaluated against the oxidative stressor H2O2 in NIH 3T3 cells. A sharp drop in viability was only observed for GPE-CHF, and cytotoxicity of GPE-EAF was considered absent even in a hostile environment. Since GPE-EAF previously developed the best results, its potential performance was investigated in a sunscreen system. The in vitro sun protection factor of the phytoderivative-free formulation was 9.0 + 2.5; by adding GPE-EAF at 10.0%, its efficacy was elevated to 15.0 + 2.5. Both samples suffered a negative effect after artificial ultraviolet exposition (500 W/m2); however, the presence of GPE-EAF improved the photostability of the sunscreen system.
Collapse
|
16
|
Almeida S, Ozkan S, Gonçalves D, Paulo I, Queirós CSGP, Ferreira O, Bordado J, Galhano dos Santos R. A Brief Evaluation of Antioxidants, Antistatics, and Plasticizers Additives from Natural Sources for Polymers Formulation. Polymers (Basel) 2022; 15:polym15010006. [PMID: 36616356 PMCID: PMC9823788 DOI: 10.3390/polym15010006] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 12/15/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022] Open
Abstract
The circular economy plays an important role in the preparation and recycling of polymers. Research groups in different fields, such as materials science, pharmaceutical and engineering, have focused on building sustainable polymers to minimize the release of toxic products. Recent studies focused on the circular economy have suggested developing new polymeric materials based on renewable and sustainable sources, such as using biomass waste to obtain raw materials to prepare new functional bio-additives. This review presents some of the main characteristics of common polymer additives, such as antioxidants, antistatic agents and plasticizers, and recent research in developing bio-alternatives. Examples of these alternatives include the use of polysaccharides from agro-industrial waste streams that can be used as antioxidants, and chitosan which can be used as an antistatic agent.
Collapse
Affiliation(s)
- Suzete Almeida
- CERENA-Centre for Natural Resources and the Environment, Instituto Superior Técnico, Av. Rovisco Pais, 5, 1049-001 Lisboa, Portugal
| | - Sila Ozkan
- CERENA-Centre for Natural Resources and the Environment, Instituto Superior Técnico, Av. Rovisco Pais, 5, 1049-001 Lisboa, Portugal
| | - Diogo Gonçalves
- CERENA-Centre for Natural Resources and the Environment, Instituto Superior Técnico, Av. Rovisco Pais, 5, 1049-001 Lisboa, Portugal
| | - Ivo Paulo
- CERENA-Centre for Natural Resources and the Environment, Instituto Superior Técnico, Av. Rovisco Pais, 5, 1049-001 Lisboa, Portugal
| | - Carla S. G. P. Queirós
- CERENA-Centre for Natural Resources and the Environment, Instituto Superior Técnico, Av. Rovisco Pais, 5, 1049-001 Lisboa, Portugal
- CQE, Institute of Molecular Sciences, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal
| | - Olga Ferreira
- CERENA-Centre for Natural Resources and the Environment, Instituto Superior Técnico, Av. Rovisco Pais, 5, 1049-001 Lisboa, Portugal
| | - João Bordado
- CERENA-Centre for Natural Resources and the Environment, Instituto Superior Técnico, Av. Rovisco Pais, 5, 1049-001 Lisboa, Portugal
| | - Rui Galhano dos Santos
- CERENA-Centre for Natural Resources and the Environment, Instituto Superior Técnico, Av. Rovisco Pais, 5, 1049-001 Lisboa, Portugal
- Correspondence:
| |
Collapse
|
17
|
Perra M, Bacchetta G, Muntoni A, De Gioannis G, Castangia I, Rajha HN, Manca ML, Manconi M. An outlook on modern and sustainable approaches to the management of grape pomace by integrating green processes, biotechnologies and advanced biomedical approaches. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105276] [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] Open
|
18
|
Zhang W, Zhao Y, Lu Q, Feng W, Wang L, Wei Z. Evaluating differences in humic substances formation based on the shikimic acid pathway during different materials composting. BIORESOURCE TECHNOLOGY 2022; 364:128060. [PMID: 36195217 DOI: 10.1016/j.biortech.2022.128060] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 09/27/2022] [Accepted: 09/28/2022] [Indexed: 06/16/2023]
Abstract
This study aimed to evaluate differences in humic substance (HS) formation based on the shikimic acid pathway (SAP) during five different materials composting. The results showed that compared with other three materials, gallic acid, protocatechuic acid and shikimic acid of the SAP products in lawn waste (LW) and garden waste (GW) compost decreased significantly. Furthermore, as important indicators for evaluating humification, humic acid and degree of polymerization increased by 39.4%, 79.5% and 21.8%, 87.9% in LW and GW, respectively. Correlation analysis showed that SAP products were strongly correlated with HS fractions in LW and GW. Meanwhile, network analysis indicated that more core bacteria associated with both SAP products and HS were identified in LW and GW. Finally, the structural equation model proved that SAP had more significant contribution to humification improvement in LW and GW. These findings provided theoretical foundation and feasible actions to improve compost quality by the SAP.
Collapse
Affiliation(s)
- Wenshuai Zhang
- College of Life Science, Northeast Agricultural University, Harbin 150030, China
| | - Yue Zhao
- College of Life Science, Northeast Agricultural University, Harbin 150030, China
| | - Qian Lu
- College of Life Sciences and Technology, Harbin Normal University, Harbin 150025, China
| | - Wenxuan Feng
- College of Life Sciences and Technology, Harbin Normal University, Harbin 150025, China
| | - Liqin Wang
- College of Life Science, Northeast Agricultural University, Harbin 150030, China
| | - Zimin Wei
- College of Life Science, Northeast Agricultural University, Harbin 150030, China.
| |
Collapse
|
19
|
Red osier dogwood and its use in animal nutrition: A review. ANIMAL NUTRITION 2022; 13:64-77. [PMID: 37009073 PMCID: PMC10060110 DOI: 10.1016/j.aninu.2022.11.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 11/01/2022] [Accepted: 11/15/2022] [Indexed: 11/23/2022]
Abstract
As the human population increases globally, the food animal industry has not been spared from the monumental demand for edible animal products, particularly meat. This has necessitated the simultaneous expansion of the productivity of the animal sector to meet the ever-growing human needs. Although antibiotics have been used in food animal production with commendable positive impacts on their growth performance, their sole contributive factor to the increasing incidence of antimicrobial resistance has ushered the strict restrictions placed on their use in the animal sector. This has handed a setback to both animals and farmers; thus, the intense push for a more sustainable antibiotic alternative for use in animal production. The use of plants with concentrated phytogenic compounds has gained much interest due to their beneficial bioactivities, including antioxidant and selective antimicrobial. While the reported beneficial activities of phytogenic additives on animals vary due to their varying total polyphenol concentrations (TPC), red osier dogwood (ROD) plant materials boast of high TPC with excellent antioxidant prowess and growth improvement capacities compared to some plant extracts commonly used in research. However, its adoption in research and commercial scale is still low. Thus, the present review aims to provide concise information on the dietary potential of ROD plant materials in animal feeding.
Collapse
|
20
|
Prodromidis P, Mourtzinos I, Biliaderis CG, Moschakis T. Stability of natural food colorants derived from onion leaf wastes. Food Chem 2022; 386:132750. [PMID: 35367800 DOI: 10.1016/j.foodchem.2022.132750] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 02/17/2022] [Accepted: 03/18/2022] [Indexed: 11/26/2022]
Abstract
Plant anthocyanins have widely been employed as natural food colorants. However, their instability restricts many of their applications in food industry. In this study, anthocyanins were extracted from onion outer scales, using aqueous solutions with or without added cyclodextrins (CDs). The results indicated that when cyclodextrins were included in the extraction medium, the anthocyanins were stable or even had improved and augmented color intensity upon storage or following thermal and UV-light treatments over a broad pH range (2.0-7.0). FT-IR and UV-Vis spectroscopy measurements confirmed the formation of inclusion complexes between CDs and anthocyanins and the presence of pyranosyl groups (pyranoanthocyanins) upon heating. Overall, the stability of onion anthocyanins under various environmental stresses, often encountered during food processing and storage, indicates that the natural color extract from onion outer scales can be of value as an interesting colorant alternative for food applications.
Collapse
Affiliation(s)
- Prodromos Prodromidis
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Ioannis Mourtzinos
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Costas G Biliaderis
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Thomas Moschakis
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| |
Collapse
|
21
|
Rodrigues RP, Gando-Ferreira LM, Quina MJ. Increasing Value of Winery Residues through Integrated Biorefinery Processes: A Review. Molecules 2022; 27:molecules27154709. [PMID: 35897883 PMCID: PMC9331683 DOI: 10.3390/molecules27154709] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 07/04/2022] [Accepted: 07/21/2022] [Indexed: 02/04/2023] Open
Abstract
The wine industry is one of the most relevant socio-economic activities in Europe. However, this industry represents a growing problem with negative effects on the environment since it produces large quantities of residues that need appropriate valorization or management. From the perspective of biorefinery and circular economy, the winery residues show high potential to be used for the formulation of new products. Due to the substantial quantities of phenolic compounds, flavonoids, and anthocyanins with high antioxidant potential in their matrix, these residues can be exploited by extracting bioactive compounds before using the remaining biomass for energy purposes or for producing fertilizers. Currently, there is an emphasis on the use of new and greener technologies in order to recover bioactive molecules from solid and liquid winery residues. Once the bio compounds are recovered, the remaining residues can be used for the production of energy through bioprocesses (biogas, bioethanol, bio-oil), thermal processes (pyrolysis, gasification combustion), or biofertilizers (compost), according to the biorefinery concept. This review mainly focuses on the discussion of the feasibility of the application of the biorefinery concept for winery residues. The transition from the lab-scale to the industrial-scale of the different technologies is still lacking and urgent in this sector.
Collapse
|
22
|
Carob: A Sustainable Opportunity for Metabolic Health. Foods 2022; 11:foods11142154. [PMID: 35885396 PMCID: PMC9325207 DOI: 10.3390/foods11142154] [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: 06/25/2022] [Revised: 07/14/2022] [Accepted: 07/17/2022] [Indexed: 02/06/2023] Open
Abstract
Carob (Ceratonia siliqua L.) is an evergreen tree that belongs to the Leguminosae family and grows in the arid and semi-arid regions of the Mediterranean basin. The carob tree is resistant to droughts and salinity, while its deep root systems allow CO2 to sink, mitigating global warming effects. Traditionally, carob has been used to produce animal feed, but for many years, it was excluded from the human diet. Nowadays, agricultural and industrial sectors exploit carob fruit, also referred to as carob pod, and its primary products (i.e., flour, powder and syrup) to develop a variety of foods and beverages. The nutritional composition varies depending on the carob part but also on genetic, cultivar, seasonal and environmental factors. Despite the high sugar content, the carob pod is rich in insoluble fiber and microconstituents including phenolic compounds, inositols (mainly d-pinitol) and vitamins. In the present review article, we aimed to (a) highlight the role of carob cultivation in addressing climate change challenges and the need for sustainability, and (b) summarize the effects of carob consumption on obesity and related metabolic disorders.
Collapse
|
23
|
Erinle TJ, Adewole DI. Fruit pomaces-their nutrient and bioactive components, effects on growth and health of poultry species, and possible optimization techniques. ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2022; 9:357-377. [PMID: 35600557 PMCID: PMC9110891 DOI: 10.1016/j.aninu.2021.11.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 11/15/2021] [Accepted: 11/30/2021] [Indexed: 12/12/2022]
Abstract
The ever-growing human population, coupled with the exigent need to meet the increasing demand for poultry meat and egg, has put the onus on poultry nutritionists and farmers to identify alternative feed ingredients that could assure the least-cost feed formulation. In addition, the public desire for non-antibiotic-treated poultry products has also necessitated the ultimate search for potent antibiotic alternatives for use in poultry production. While some identified alternatives are promising, their cost implications and technical know-how requirements may discourage their ease of adoption in poultry. The use of plants and/or their by-products, like fruit pomaces, present a pocket-friendly advantage and as a result, are gaining much interest. This is traceable to their rich phytochemical profile, nutritional composition, ready availability, and relatively cheap cost. The fruit juice and wine pressing industries generate a plethora of fruit wastes annually. Interestingly, fruit pomaces contain appreciable dietary fibre, protein, and phenolic compounds, and thus, their adoption could serve the poultry industry in dual capacities including as substitutes to antibiotics and some conventional feedstuff. Thus, there is a possibility to reduce fruit wastes produced and feed-cost in poultry farming from environmental and economical standpoints, respectively. This review seeks to provide reinforcing evidence on the applicability and impact of fruit pomaces in poultry nutrition.
Collapse
Affiliation(s)
- Taiwo J Erinle
- Department of Animal Science and Aquaculture, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3 Canada
| | - Deborah I Adewole
- Department of Animal Science and Aquaculture, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3 Canada
| |
Collapse
|
24
|
Srivastava V, Balakrishnan M. Phytochemicals from fruit and vegetable waste generated in hotels: Optimization of recovery procedure and potential for value-addition. WASTE MANAGEMENT (NEW YORK, N.Y.) 2022; 144:401-410. [PMID: 35452948 DOI: 10.1016/j.wasman.2022.04.019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Revised: 04/07/2022] [Accepted: 04/12/2022] [Indexed: 06/14/2023]
Abstract
Fifteen star-category hotels in the National Capital Region of India were surveyed to assess the mixed fruit and vegetable waste generated. Based on the survey, a model mixed waste was prepared and used to identify the optimal procedure for recovery of bioactive phytochemicals and Trolox equivalent antioxidant capacity (TEAC) followed by preliminary identification of phytochemical constituents. The optimization procedure was done over (i) level I focusing on sample type (fresh, oven dried, vacuum dried), extraction technique (maceration, ultrasound assisted extraction), removal of interfering components by treatment with dichloromethane (DCM) and extraction in different solvents, and (ii) level II focusing on solvent concentration and extraction time, in both non DCM and DCM treated samples. The model mixed waste consisted of peels of pineapple, papaya, potato, pomegranate, apple, onion and citrus. The optimal conditions for recovery of phytochemicals and TEAC were non DCM treated vacuum dried samples subjected to ultrasonic assisted extraction for 60 min using ∼ 63% acetone. This resulted in recovery of appreciable amounts of total extractable phytochemicals consisting of polyphenols and flavonoids as the major components with relatively smaller amounts of flavones and flavanols. High TEAC values were obtained with both aqueous phase (ABTS) and organic phase (DPPH) assays. Preliminary investigation revealed the presence of various high-value compounds particularly gallic acid, ferulic acid, rutin and catechin in the phytochemicals extract. Consequently, there is significant potential to recover value-added phytochemicals from mixed fruit and vegetable waste from hotels contributing towards a circular bioeconomy.
Collapse
Affiliation(s)
- Varsha Srivastava
- Department of Energy and Environment, TERI School of Advanced Studies, Vasant Kunj, New Delhi 110070, India.
| | - Malini Balakrishnan
- The Energy and Resources Institute (TERI), Darbari Seth Block, IHC Complex, Lodhi Road, New Delhi 110003, India
| |
Collapse
|
25
|
Wang RS, Dong PH, Shuai XX, Chen MS. Evaluation of Different Black Mulberry Fruits ( Morus nigra L.) Based on Phenolic Compounds and Antioxidant Activity. Foods 2022; 11:1252. [PMID: 35563975 PMCID: PMC9106001 DOI: 10.3390/foods11091252] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 04/24/2022] [Accepted: 04/26/2022] [Indexed: 11/17/2022] Open
Abstract
This study evaluated thirteen different black mulberry fruits (Morus nigra L.) grown in the Guangdong region in order to select the best cultivar for health benefits and commercial applications. The phenolic compounds were identified and quantified using UPLC-ESI-MS/MS. The antioxidant activity was evaluated by three in vitro methods. Significant differences among samples were found regarding total soluble solids (6.20-15.83 °Brix), titratable acidity (5.82-48.49 mg CA/g), total phenolic contents (10.82-27.29 mg GAE/g), total flavonoid contents (1.21-2.86 mg RE/g) and total anthocyanin contents (2.91-11.86 mg CE/g). Fifty-five different phenolic compounds were identified, of which fifteen were reported in mulberry for the first time, but only forty-six of them were quantitated. The DPPH radical scavenging activity, ABTS radical scavenging activity and ferric ion-reducing antioxidant power varied significantly among the samples. Overall, cultivars with better combinations of phenolic compounds and antioxidant activity were Qiong46 (M-2), Yuebanguo (M-4) and Heizhenzhu (M-10), which were recommended for commercial cultivation.
Collapse
Affiliation(s)
| | | | | | - Ming-Shun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (R.-S.W.); (P.-H.D.); (X.-X.S.)
| |
Collapse
|
26
|
Sustainable Green Processing of Grape Pomace Using Micellar Extraction for the Production of Value-Added Hygiene Cosmetics. Molecules 2022; 27:molecules27082444. [PMID: 35458642 PMCID: PMC9025557 DOI: 10.3390/molecules27082444] [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: 03/05/2022] [Revised: 04/01/2022] [Accepted: 04/08/2022] [Indexed: 01/27/2023] Open
Abstract
This study sought to evaluate the possibility of using grape pomace, a waste material from wine production, for the preparation of cosmetic components. Following the existing clear research trend related to improving the safety of cleansing cosmetics, an attempt was made to determine the possibility of preparing model shower gels based on grape pomace extract. A new method for producing cosmetic components named loan chemical extraction (LCE) was developed and is described for the first time in this paper. In the LCE method, an extraction medium consisting only of the components from the final product was used. Thus, there were no additional substances in the cosmetics developed, and the formulation was significantly enriched with compounds isolated from grape pomace. Samples of the model shower gels produced were evaluated in terms of their basic parameters related to functionality (e.g., foaming properties, rheological characteristics, color) and their effect on the skin. The results obtained showed that the extracts based on waste grape pomace contained a number of valuable cosmetic compounds (e.g., organic acids, phenolic compounds, amino acids and sugars), and the model products basis on them provided colorful and safe natural cosmetics.
Collapse
|
27
|
Sensory and Nutraceutical Properties of Infusions Prepared with Grape Pomace and Edible-Coated Dried–Minced Grapes. COATINGS 2022. [DOI: 10.3390/coatings12040443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Grapes and grape/wine byproducts such as non-fermented/semi-fermented or fermented grapes, skins, and seeds are a rich source of polyphenols, known to have nutraceutical properties. Grape byproducts present a great potential for the development of new beverages, such as infusions and tisanes. This work aimed to study the effects of different drying temperatures on the sensory and chemical properties of fermented grape pomace infusions, and to evaluate the same sensory and chemical characteristics on infusions of dried–minced grapes coated with different organic matrices. At the end of the work, it was possible to conclude that the presence of some coating agents results in changes in the sensory characteristics of the infusions, also altering the recorded antioxidant activity. However, all matrices seemed suitable for coating, and none showed negative characteristics in the infusions. Furthermore, of the three infusions (50, 60, and 70 °C), the one prepared with dehydrated grape pomace at 70 °C was the one with the highest pH value, highest °Brix value, and significantly greater concentration of phenolic compounds. In the sensory analysis, the constant presence of a bitter taste and astringent sensation stood out, which are not positive aspects from a sensory point of view. However, the addition of natural flavors—especially honey—made the infusion more sensorially pleasant. Overall, grape pomace dehydrated at 70 °C made it possible to obtain a product with phenolic compounds and antioxidant capacity that is more promising to integrate into human food, particularly via the preparation of infusions. Furthermore, the consumer may, if they so choose, add honey or another agent as a natural flavoring, making the final infusion more pleasant from a sensory point of view.
Collapse
|
28
|
Abstract
:
Fruits and vegetables play an important part in the diets of global human population.
During processing, the unused residues, such as peels, stalks, rinds, stem, leaves etc., come out
as waste. Due to the high moisture content of these perishable wastes, they undergo rapid decomposition
that leads to foul odour and growth of pathogens. Almost 30% of the loss occurs
at the supply, retail, consumer, post-harvest and processing level. The perishable waste like
peels, pomace, seeds etc., act as threat to the environment and degrade pollution-free model.
The wastes are rich in protein, carbohydrates, minerals, vitamins and other phytochemicals and
bioactive compounds, such as pigments, dietary fibre, essential oils, etc. Recent researches
have shown that there is an increase in the utilization of these wastes for the extraction of value-
added products, such as bioactive compounds, bio-colorants, organic acids, single cell protein
(SCP), organic minerals, enzymes and others. The present review paper deals with the recent
studies conducted on the valorisation of the fruit & vegetable waste.
Collapse
Affiliation(s)
- Anila Zahid
- Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, U.P., India
| | - Renu Khedkar
- Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, U.P., India
| |
Collapse
|
29
|
Liu SY, Wang QQ, Lei YH, Wang SS, Chen KL, Li Y, Xiong J, Liang XJ, Zhou X, Li YK, Sun YF. Elucidating the interaction of rhizosphere bacteria and environmental factors in influencing active ingredient content of Lycium barbarum fruit in China. J Appl Microbiol 2022; 132:3783-3796. [PMID: 35191572 DOI: 10.1111/jam.15502] [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: 01/28/2022] [Revised: 02/16/2022] [Accepted: 02/17/2022] [Indexed: 11/30/2022]
Abstract
AIMS This study aimed to compare the differences in the bacterial community structure of L. barbarum rhizosphere and elucidate the contribution of rhizosphere bacteria to the active ingredients of L. barbarum fruit. METHODS AND RESULTS This study investigated the soil and meteorological characteristics of L. barbarum rhizosphere during three growth stages across three production regions of China. High-throughput sequencing showed significant differences in the bacterial community diversity of L. barbarum rhizosphere across the three production regions, and norank_o_Gaiellales, norank_f_Anaerolineaceae, and norank_f_AKYG1722 were the highest in Ningxia. In addition, regression and path analysis revealed that pH, norank_o_Gaiellales, and norank_f_AKYG1722 significantly promoted the accumulation of total sugar and flavonoids in L. barbarum fruit directly or indirectly. Soil organic matter (SOM), norank_f_Anaerolineaceae, and humidity significantly promoted the accumulation of betaine. The average temperature during the growth stages, norank_f_AKYG1722, and norank_o_Gaiellales promoted the accumulation of polysaccharides. CONCLUSIONS The interaction between rhizosphere bacteria and environmental factors promoted the accumulation of active ingredients in L. barbarum fruits. SIGNIFICANCE AND IMPACT OF THE STUDY Our results provided insights to improve the quality of L. barbarum fruit.
Collapse
Affiliation(s)
- Si Yang Liu
- College of Life Sciences, Shihezi University, Shihezi, Xinjiang, China
| | - Qi Qi Wang
- College of Life Sciences, Shihezi University, Shihezi, Xinjiang, China
| | - Yong Hui Lei
- Department of Plant protection, College of Agriculture, Shihezi University, Shihezi, Xinjiang, China
| | - Sai Sai Wang
- College of Life Sciences, Shihezi University, Shihezi, Xinjiang, China
| | - Kai Li Chen
- College of Life Sciences, Shihezi University, Shihezi, Xinjiang, China
| | - Yang Li
- College of Life Sciences, Shihezi University, Shihezi, Xinjiang, China
| | - Jie Xiong
- College of Life Sciences, Shihezi University, Shihezi, Xinjiang, China
| | - Xiao Jie Liang
- National Wolfberry Engineering Research Center, Ningxia Academy of Agriculture and Forestry Sciences, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan, Ningxia, China.,Institute of Wolfberry Engineer Technology, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan, Ningxia, China
| | - Xuan Zhou
- National Wolfberry Engineering Research Center, Ningxia Academy of Agriculture and Forestry Sciences, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan, Ningxia, China.,Institute of Wolfberry Engineer Technology, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan, Ningxia, China
| | - Yue Kun Li
- National Wolfberry Engineering Research Center, Ningxia Academy of Agriculture and Forestry Sciences, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan, Ningxia, China.,Institute of Wolfberry Engineer Technology, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan, Ningxia, China
| | - Yan Fei Sun
- College of Life Sciences, Shihezi University, Shihezi, Xinjiang, China
| |
Collapse
|
30
|
Mehmandoust M, Çakar S, Özacar M, Erk N. The Determination of Timolol Maleate Using Silver/Tannic Acid/Titanium Oxide Nanocomposite as an Electrochemical Sensor in Real Samples. ELECTROANAL 2022. [DOI: 10.1002/elan.202100363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Mohammad Mehmandoust
- Ankara University Faculty of Pharmacy Department of Analytical Chemistry Ankara Turkey
- Sakarya University Biomaterials Energy Photocatalysis Enzyme Technology Nano & Advanced Materials Additive Manufacturing Environmental Applications Sustainability Research & Development Group (BIOENAMS R&D Group) 54187 Sakarya Turkey
| | - Soner Çakar
- Zonguldak Bülent Ecevit University Science and Arts Faculty Chemistry Department 67100 Zonguldak Turkey
- Sakarya University Biomaterials Energy Photocatalysis Enzyme Technology Nano & Advanced Materials Additive Manufacturing Environmental Applications Sustainability Research & Development Group (BIOENAMS R&D Group) 54187 Sakarya Turkey
| | - Mahmut Özacar
- Sakarya University Faculty of Science & Arts Department of Chemistry 54187 Sakarya Turkey
- Sakarya University Biomaterials Energy Photocatalysis Enzyme Technology Nano & Advanced Materials Additive Manufacturing Environmental Applications Sustainability Research & Development Group (BIOENAMS R&D Group) 54187 Sakarya Turkey
| | - Nevin Erk
- Ankara University Faculty of Pharmacy Department of Analytical Chemistry Ankara Turkey
- Sakarya University Biomaterials Energy Photocatalysis Enzyme Technology Nano & Advanced Materials Additive Manufacturing Environmental Applications Sustainability Research & Development Group (BIOENAMS R&D Group) 54187 Sakarya Turkey
| |
Collapse
|
31
|
Martynenko K, Balanov P, Smotraeva I, Vanchenko OI. Exploring the potential of total polyphenols in the leaves of berry plants for a healthy diet. BIO WEB OF CONFERENCES 2022. [DOI: 10.1051/bioconf/20224802001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Today, most researchers believe that polyphenols have wide-ranging applications and protect the human body from many diseases. This paper studies the total phenolic content (TPC) and the content of heavy metals in the selected leaves of plants that athletes actively use as a supplement to a healthy diet. For analysis, blackberry, raspberry, currant, and hawthorn leaves are used, and green tea, black tea, and chamomile flowers are used for comparison of characteristics. The extractive and total content of phenols in the vegetative part of berry crops are the most favorable indicators for fortifying sports nutrition products because these indicators are comparable to that of green and black tea. Berries and fruits have small antioxidant capacities, since they have high sugar content. Sugar provides high extractability but does not contribute to antioxidant effectiveness.
Collapse
|
32
|
YUSUFOĞLU B, KARAKUŞ E, YAMAN M. Determining the amount and bioaccessibility of methylglyoxal and glyoxal in functional snack foods with herbal teas: effect of different herbal teas on α-Dicarbonyls. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.82621] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
33
|
Alarcón M, Pérez-Coello MS, Díaz-Maroto MC, Alañón ME, Soriano A. Effect of winery by-product extracts on oxidative stability, volatile organic compounds and aroma profile of cooked pork model systems during chilled storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112260] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
34
|
Chaudhary BU, Lingayat S, Banerjee AN, Kale RD. Development of multifunctional food packaging films based on waste Garlic peel extract and Chitosan. Int J Biol Macromol 2021; 192:479-490. [PMID: 34648799 DOI: 10.1016/j.ijbiomac.2021.10.031] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 09/28/2021] [Accepted: 10/04/2021] [Indexed: 11/30/2022]
Abstract
A sustainable multifunctional food packaging composite film containing waste garlic peel extract (GPE) and Chitosan (CH) was prepared. This film exhibited antimicrobial potential towards Staphylococcus aureus and Klebsiella pneumoniae. GPE/CH films' morphological, physical, and functional properties were compared to those of CH film. Fourier transform infrared showed the interactions through hydrogen bonding between CH and GPE in the blends that improved the polymers' compatibility. Furthermore, X-ray diffraction analysis validated the compatibility between GPE and CH. GPE/CH films exhibited higher thickness and moisture content than the CH film. Remarkably, GPE/CH films showed lower water vapor barrier properties and higher ultra-violet protection and mechanical strength than CH film. Compact surfaces of the GPE infused CH films were unveiled through Scanning electron microscopy. GPE/CH film showed improved thermal stability after the addition of GPE. MTT method's cytotoxicity study manifested that the GPE/CH films are antioxidant and non-cytotoxic, implicating their biocompatibility and non-toxicity. The results suggest that GPE/CH films can find widespread commercial applications like food packaging materials, replacing the commonly used petrochemical plastics.
Collapse
Affiliation(s)
- Babita U Chaudhary
- Department of Fibers and Textile Processing Technology, Institute of Chemical Technology, Mumbai 400019, India
| | - Shweta Lingayat
- Department of Fibers and Textile Processing Technology, Institute of Chemical Technology, Mumbai 400019, India
| | - Ashis N Banerjee
- Department of Textile Processing, Indian Institute of Handloom Technology, Guwahati, India
| | - Ravindra D Kale
- Department of Fibers and Textile Processing Technology, Institute of Chemical Technology, Mumbai 400019, India.
| |
Collapse
|
35
|
Erinle TJ, Oladokun S, MacIsaac J, Rathgeber B, Adewole D. Dietary grape pomace - effects on growth performance, intestinal health, blood parameters, and breast muscle myopathies of broiler chickens. Poult Sci 2021; 101:101519. [PMID: 34794081 PMCID: PMC8605297 DOI: 10.1016/j.psj.2021.101519] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 09/21/2021] [Accepted: 09/26/2021] [Indexed: 01/21/2023] Open
Abstract
The search for alternatives to antibiotics in poultry production is still on-going and has been directed towards investigation of the efficacy of different potential alternatives. However, it is important that the sought alternatives are cost-efficient and have no negative impact on meat quality, for ease of adoption and profit maximization. This study aimed at exploiting an agro-industrial waste, grape pomace (GP) as an alternative to in-feed antibiotics and assessing the effects on growth, intestinal morphology, ceca microbiota, ceca short-chain fatty acid (SCFA) concentration, blood biochemical parameters, and breast muscle myopathies of broiler chickens. A total of 576 one-day-old Cobb-500 broiler chicks were randomly allotted to 3 dietary treatments - Negative control (NC, a corn-wheat soybean-based diet), NC + 0.05% bacitracin methylene disalicylate (BMD), and NC + 2.5% GP. Each treatment was assigned to 8 replicate pens with 25 birds per pen. Body weight (BW), feed intake (FI), and feed conversion ratio (FCR) were determined weekly. On d 36, 2 chickens/pen were euthanized for measuring blood biochemical parameters, ceca SCFA, and ceca microbiota. White striping (WS) and wooden breast (WB) incidence were assessed in 4 chickens/pen on d 42. The GP diet increased (P < 0.05) average FI throughout the feeding phases compared to the other treatments, but overall FCR was similar. Birds in the GP treatment had higher (P < 0.05) villus height (VH) and increased VH:crypt depth ratio in the duodenum and jejunum compared to other treatments. The level of ceca SCFA and the incidence of WS and WB was the same for all treatments. Plasma Ca and P were significantly higher (P < 0.05) in birds fed GP and BMD, compared to the NC. Birds in the GP treatment had significantly reduced (P < 0.05) plasma aspartate transaminase than other treatments. Birds receiving GP had a higher (P < 0.05) relative abundance of the phylum Bacteroidetes and reduced (P < 0.05) Firmicutes compared to other treatments. The relative abundance of Bacteroides and Lactobacillus genera were higher (P < 0.05) among birds fed GP compared to other treatments. Inclusion of 2.5% GP in broiler chicken diets improved gut morphology and modified the cecal bacterial community and blood biochemical profiles with no adverse effect on growth performance and meat quality.
Collapse
Affiliation(s)
- Taiwo J Erinle
- Department of Animal Science and Aquaculture, Dalhousie University, Truro, NS B2N 5E3, Canada
| | - Samson Oladokun
- Department of Animal Science and Aquaculture, Dalhousie University, Truro, NS B2N 5E3, Canada
| | - Janice MacIsaac
- Department of Animal Science and Aquaculture, Dalhousie University, Truro, NS B2N 5E3, Canada
| | - Bruce Rathgeber
- Department of Animal Science and Aquaculture, Dalhousie University, Truro, NS B2N 5E3, Canada
| | - Deborah Adewole
- Department of Animal Science and Aquaculture, Dalhousie University, Truro, NS B2N 5E3, Canada.
| |
Collapse
|
36
|
Guler A, Yildiz Turgut D. Fatty acids, phenolic compounds and antioxidant capacity of the seeds from nine grape cultivars ( Vitis vinifera L.). CIÊNCIA E TÉCNICA VITIVINÍCOLA 2021. [DOI: 10.1051/ctv/ctv20213602116] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Seeds are one of the main parts of the grapes, and they contain important constituents such as polyphenols, lipids, proteins and carbohydrates. In this study, oil contents, fatty acid composition, total phenolic content, total flavonoid content, monomeric flavan-3-ols and antioxidant capacities of nine grape seeds from nine cultivars were investigated. The correlations between the analyzed parameters were also examined. The oil contents of seeds ranged from 4.96 to 13.35%. Linoleic acid was the predominant fatty acid in the seeds, and it was followed by oleic acid, palmitic acid, stearic acid, linolenic acid, 11-eicosenoic acid and arachidic acid. Total phenolic and total flavonoid contents were 646.50-1120.78 mg GAE/g and 336.69-589.85 mg CE/g, respectively. ‘Italia’ seeds had the highest antioxidant capacity for DPPH and CUPRAC assays while ‘Cabernet Sauvignon’ seeds had the lowest one. The (-)-epigallocatechin, (+)-catechin, (-)-epigallocatechin gallate, (-)-epicatechin and (-)-epicatechin gallate contents in the seeds varied from 1.23 to 6.53 mg/g, 11.61 to 80.20 mg/g, 0.21 to 0.51 mg/g, 2.78 to 48.26 mg/g and 0.08 to 1.50 mg/g, respectively. The (+)-catechin and (-)-epicatechin were the major flavan-3-ol compounds in the grape seeds. Significant correlations were found between total phenolic content, total flavonoid, RSA (DPPH Radical scavenging activity), CUPRAC (Cupric reducing antioxidant capacity) and flavan-3-ols. Consequently, the current study findings support previous information that grape seeds are an important source of antioxidants as well as unsaturated fatty acids, which have positive effects on human health.
Collapse
|
37
|
Aguiar GPS, Magro CD, Carvalho GO, Santos AE, Lanza M, Oliveira JV. Co-precipitation of anthocyanin in PHBV by the SEDS technique. Journal of Food Science and Technology 2021; 58:4217-4224. [PMID: 34538905 DOI: 10.1007/s13197-020-04895-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/24/2020] [Accepted: 11/06/2020] [Indexed: 10/22/2022]
Abstract
Anthocyanins are pigments of plant origin responsible for most blue, purple and all shades of red found in flowers, fruits and some stems and roots of plants, besides comprising a class of potent antioxidant phenolic compounds. Due to the relevance of anthocyanins this work aims to encapsulate anthocyanin extracted from the wine lees through the Solution Enhanced Dispersion by Supercritical Fluids (SEDS) technique and to evaluate the thermal stability of encapsulated versus non-encapsulated anthocyanin. The highest encapsulation efficiency obtained was approximately 66%. Submicron size particles ranging from 0.22 to 0.30 μm were obtained and they were free of residual organic solvent. In relation to the thermal stability, it was verified that the particles degraded about six times less than the non-encapsulated sample, which allows numerous applications since one of the barriers of anthocyanin use is its sensitivity to high temperatures.
Collapse
Affiliation(s)
- Gean P S Aguiar
- Department of Chemical and Food Engineering, UFSC, Florianópolis, SC 88040-900 Brazil
| | - Camila Dal Magro
- Department of Chemical and Food Engineering, UFSC, Florianópolis, SC 88040-900 Brazil
| | - Gabriel O Carvalho
- Department of Chemical and Food Engineering, UFSC, Florianópolis, SC 88040-900 Brazil
| | - Aline E Santos
- Department of Chemical and Food Engineering, UFSC, Florianópolis, SC 88040-900 Brazil
| | - Marcelo Lanza
- Department of Chemical and Food Engineering, UFSC, Florianópolis, SC 88040-900 Brazil
| | - J Vladimir Oliveira
- Department of Chemical and Food Engineering, UFSC, Florianópolis, SC 88040-900 Brazil
| |
Collapse
|
38
|
Christou A, Stavrou IJ, Kapnissi-Christodoulou CP. Continuous and pulsed ultrasound-assisted extraction of carob's antioxidants: Processing parameters optimization and identification of polyphenolic composition. ULTRASONICS SONOCHEMISTRY 2021; 76:105630. [PMID: 34146974 PMCID: PMC8220390 DOI: 10.1016/j.ultsonch.2021.105630] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 05/27/2021] [Accepted: 06/10/2021] [Indexed: 05/19/2023]
Abstract
Polyphenols in carobs have recently attracted great attention due to their wide range of biological and health promoting effects. A comprehensive study was conducted to find an optimum method for the extraction, purification and characterization of these valuable bioactive substances. Under this framework, the ultrasound-assisted extraction (UAE) of polyphenols from carob pulp was optimized by the maximization of the yield in total phenolics using response surface methodology. In particular, the effects of solid-solvent ratio, solvent concentration, extraction time, sonication amplitude, and sonication mode were investigated and optimized using a complete experimental design. In comparison to conventional extraction techniques, UAE offered a higher yield of antioxidants and a shorter processing time. Solid-phase extraction was evaluated as a clean-up strategy prior to the electrophoretic analysis of extracts. The results from the analysis of real samples revealed the predominance of gallic acid and highlighted the great influence of the ripening stage on carobs composition.
Collapse
Affiliation(s)
| | - Ioannis J Stavrou
- Department of Life Sciences, European University Cyprus, 2404 Nicosia, Cyprus
| | | |
Collapse
|
39
|
Perra M, Lozano-Sánchez J, Leyva-Jiménez FJ, Segura-Carretero A, Pedraz JL, Bacchetta G, Muntoni A, De Gioannis G, Manca ML, Manconi M. Extraction of the antioxidant phytocomplex from wine-making by-products and sustainable loading in phospholipid vesicles specifically tailored for skin protection. Biomed Pharmacother 2021; 142:111959. [PMID: 34333288 DOI: 10.1016/j.biopha.2021.111959] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 07/21/2021] [Accepted: 07/22/2021] [Indexed: 12/17/2022] Open
Abstract
The present study is aimed at valorizing grape pomace, one of the most abundant winery-making by-products of the Mediterranean area, through the extraction of the main bioactive compounds from the skin of grape pomace and using them to manufacture innovative nanoformulations capable of both avoiding skin damages and promoting skincare. The phytochemicals were recovered through maceration in hydroethanolic solution. Catechin, quercetin, fisetin and gallic acid, which are known for their antioxidant power, were detected as the main compounds of the extract. Liposomes and phospholipid vesicles modified with glycerol or Montanov 82® or a combination of both, were used as carriers for the extract. The vesicles were small (~183 nm), slightly polydispersed (PI ≥ 0.28), and highly negatively charged (~-50 mV). The extract was loaded in high amounts in all vesicles (~100%) irrespective of their composition. The antioxidant activity of the extract, measured by using the DPPH (2,2-Diphenyl-1-picrylhydrazyl) test, was 84 ± 1%, and slightly increased when loaded into the vesicles (~89%, P < 0.05). The grape pomace extract loaded vesicles were highly biocompatible and able to protect fibroblasts (3T3) from the oxidative stress induced by hydrogen peroxide.
Collapse
Affiliation(s)
- Matteo Perra
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy
| | - Jesús Lozano-Sánchez
- Department of Food Science and Nutrition, University of Granada, Campus Universitario s/n, 18071 Granada, Spain; Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento s/n, E-18100 Granada, Spain
| | - Francisco-Javier Leyva-Jiménez
- Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento s/n, E-18100 Granada, Spain
| | - Antonio Segura-Carretero
- Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento s/n, E-18100 Granada, Spain; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, E-18071 Granada, Spain
| | - Josè Luis Pedraz
- NanoBioCel Group, University of Basque Country, Paseo de la Universidad 7, 01006 Vitoria, Spain; Networking Research Centre of Bioengineering, Biomaterials and Nanomedicine (CIBER-BBN), Spain
| | - Gianluigi Bacchetta
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy; Centre for the Conservation of Biodiversity (CCB), University of Cagliari, V.le Sant'Ignazio da Laconi 13, 09123 Cagliari, Italy
| | - Aldo Muntoni
- DICAAR - Department of Civil and Environmental Engineering and Architecture, University of Cagliari, Piazza D'Armi 1, 09123 Cagliari, Italy; IGAG-CNR, Environmental Geology and Geoengineering Institute of the National Research Council, Piazza D'Armi 1, 09123 Cagliari, Italy
| | - Giorgia De Gioannis
- DICAAR - Department of Civil and Environmental Engineering and Architecture, University of Cagliari, Piazza D'Armi 1, 09123 Cagliari, Italy; IGAG-CNR, Environmental Geology and Geoengineering Institute of the National Research Council, Piazza D'Armi 1, 09123 Cagliari, Italy
| | - Maria Letizia Manca
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy.
| | - Maria Manconi
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy
| |
Collapse
|
40
|
Liu B, Deng R, Yan M, Zhang S, Yi J, Liu P, Zhang Y. Extraction, isolation and bioactivity of oligostilbenes from oil peony seed shells. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101004] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
41
|
Moro KIB, Bender ABB, da Silva LP, Penna NG. Green Extraction Methods and Microencapsulation Technologies of Phenolic Compounds From Grape Pomace: A Review. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02665-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
|
42
|
Bioactive and Antimicrobial Properties of Oven-Dried Beetroot (Pulp and Peel) Using Different Solvents. Processes (Basel) 2021. [DOI: 10.3390/pr9040588] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Beetroot is a widely consumed crop all over the world and contains plenty of bioactive compounds. In this study, we analyzed the bioactive as well as the antimicrobial properties of the oven-dried beetroot (pulp and peel) using different solvents. The 50% methanolic extract yielded the highest content of total polyphenols and total flavonoids as well as the reducing power of the beetroot. The beetroot peel exhibited a higher content of total polyphenols, total flavonoids, and reducing power activity under all the extraction solvents. Mixture of methanol and water (50% v/v) extracted the highest chlorogenic acid (78.24 mg/100 g) of the dried beetroot peel, while 1,2-dihydroxybenzene was the most noteworthy phenolic compound (42.52 mg/100 g) in beetroot peel methanolic extract. The 50% methanolic extract of both peel and pulp demonstrated the highest antibacterial and anticandidal potential. These results can be helpful for beetroot consumption.
Collapse
|
43
|
Traditional Processing, Physicochemical Property, Phytochemical Content, and Microbiological and Sensory Quality of the Yellow “Téa Lémi” Wine Made in the Far-North of Cameroon. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6634747] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
“Téa Lémi” is a traditional wine made from pummelos by the Kapsiki in the Far-North of Cameroon. Despite its importance as a source of income for the country people, the know-how supporting production of this beverage and its quality attributes still remain unknown. Hence, this study was aimed at describing the processing and quality of “Téa Lémi” produced and marketed in northern Cameroon. The field investigation and the ethnographical technique were used to describe the production process. Physicochemical, phytochemical, and microbiological properties of the beverage were examined using referenced techniques. Quantitative descriptive analysis was used for describing the sensory profile of the wine. Surveys showed that processing of the grapefruit wine is typically artisanal. This can be seen by the uncontrolled addition of some ingredients such as sugar, extract of banana, and honey and a significant fermentation step started by wild, unselected yeasts. The physicochemical analyses revealed that the wine had an acid pH of around 3.84, with a total acidity between 7.72 g/L and 8.79 g/L. The alcohol and soluble solids contents were 14% (v/v) and 12 °Brix, respectively. Total sugar and conductivity values ranged from 57.8 to 96.8 g/L and 573 to 686 μS/cm. Mean contents of polyphenols and flavonoids of 616.4 mg PE/L and 322.5 mg QE/L and an antioxidant capacity of 261.03 mg TE/L have been revealed in the indigenous wine, respectively. The assessment of hygienic quality showed alarming sign of microbiological contamination revealed by total aerobic bacteria and spore-forming bacteria counts beyond the critical level. The good sensory quality (13 out of 20) of the grapefruit wine seemed to be linked to the sweetness (r = 0.999;
) and odor/flavor (r = 0.997;
). The beverage has been described by the panel as pale yellow colored, slightly tart, and bitter accompanied by some fruity esters and sweet notes of citrus and caramelized sugar.
Collapse
|
44
|
Casquete R, Benito MJ, Pérez-Nevado F, Martínez A, Martín A, de Guía Córdoba M. Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:2783. [PMID: 33803386 PMCID: PMC7967275 DOI: 10.3390/ijerph18052783] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 03/01/2021] [Accepted: 03/04/2021] [Indexed: 11/16/2022]
Abstract
This study aimed to evaluate the usefulness of bioactive extracts obtained from red wine by-products, such as grape skins and stems, for reducing or eliminating the use of SO2 in red wine production. Special attention was focused on guaranteeing the microbiological stability of the red wines and protecting them against oxidation. Therefore, the antioxidant and antimicrobial activities of the extracts and red wines were studied. Red grape stems and skins, by-products of the wine industry, from six types of monovarietal wines, were used. Extracts obtained from stems displayed higher concentrations of total phenolic compounds and higher in vitro antioxidant activity. Both stem and skin extracts demonstrated higher antimicrobial activity against pathogenic bacteria and lower activity against yeasts. In the wines produced, higher antimicrobial and antioxidant activities were observed, mainly in the skin extract batches. This study highlights that bioactive extracts obtained from by-products of wine making could be used to reduce or eliminate the use of SO2 in wine production. In this way, healthier red wines could be obtained while guaranteeing their microbiological stability and protecting them from oxidation. Furthermore, the use of these by-products is strongly associated with the circular economy, as they could help to reduce the environmental impact of the wine industry.
Collapse
Affiliation(s)
- Rocío Casquete
- School of Agricultural Engineering, University of Extremadura, Avda, Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.C.); (F.P.-N.); (A.M.); (A.M.); (M.d.G.C.)
- Avda. de la Investigación s/n, Campus Universitario, University of Research Institute of Agro-Food Resources (INURA), 06006 Badajoz, Spain
| | - María José Benito
- School of Agricultural Engineering, University of Extremadura, Avda, Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.C.); (F.P.-N.); (A.M.); (A.M.); (M.d.G.C.)
- Avda. de la Investigación s/n, Campus Universitario, University of Research Institute of Agro-Food Resources (INURA), 06006 Badajoz, Spain
| | - Francisco Pérez-Nevado
- School of Agricultural Engineering, University of Extremadura, Avda, Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.C.); (F.P.-N.); (A.M.); (A.M.); (M.d.G.C.)
- Avda. de la Investigación s/n, Campus Universitario, University of Research Institute of Agro-Food Resources (INURA), 06006 Badajoz, Spain
| | - Ana Martínez
- School of Agricultural Engineering, University of Extremadura, Avda, Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.C.); (F.P.-N.); (A.M.); (A.M.); (M.d.G.C.)
- Avda. de la Investigación s/n, Campus Universitario, University of Research Institute of Agro-Food Resources (INURA), 06006 Badajoz, Spain
| | - Alberto Martín
- School of Agricultural Engineering, University of Extremadura, Avda, Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.C.); (F.P.-N.); (A.M.); (A.M.); (M.d.G.C.)
- Avda. de la Investigación s/n, Campus Universitario, University of Research Institute of Agro-Food Resources (INURA), 06006 Badajoz, Spain
| | - María de Guía Córdoba
- School of Agricultural Engineering, University of Extremadura, Avda, Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.C.); (F.P.-N.); (A.M.); (A.M.); (M.d.G.C.)
- Avda. de la Investigación s/n, Campus Universitario, University of Research Institute of Agro-Food Resources (INURA), 06006 Badajoz, Spain
| |
Collapse
|
45
|
Mounir S, Ghandour A, Mustafa R, Allaf K. Can hydro-thermo-mechanical treatment by instant controlled pressure-drop (DIC) be used as short time roasting process? Effect of processing parameters on sensory, physical, functional, and color attributes of Egyptian carob powder. Journal of Food Science and Technology 2021; 58:451-464. [PMID: 33568839 DOI: 10.1007/s13197-020-04553-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/18/2020] [Accepted: 05/26/2020] [Indexed: 11/29/2022]
Abstract
This study deals with the manufacture of a specific cocoa-like powder from Egyptian carob. The crucial unit operation consists of texturing/roasting unseeded carob kibbles, with the aim being to ensure perfect control of the chemical transformations that generate the desired flavor, drying to remove excess moisture, deodorizing to eliminate the undesirable flavor, and texturing to favor the physical/micro-mechanical changes that regulate the microstructure of the end product, in order to obtain an expanded-granule powder that can be used in many food formulations. The effect of saturated steam pressure of 0.30-0.60 MPa (133.5-158.8 °C) and processing time of 40-70 s, on the sensory attributes, physical and functional properties, and color characteristics were evaluated and optimized using response surface methodology (RSM). DIC-texturing/roasting could be used to improve the sensory and color characteristics, increase the expansion ratio and oil holding capacity, and decrease the bulk density of DIC-textured/roasted carob powder. The desired quality of textured/roasted carob powder was obtained at 0.60 MPa (158.8 °C) for 55 s (experimental conditions) with water holding capacity close to those of non-textured/unroasted sample. DIC can be used as a coupled process of texturing and roasting at 0.60 MPa for 68 s as predicted by RSM.
Collapse
Affiliation(s)
- Sabah Mounir
- Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig, 44519 Egypt.,Laboratory of Engineering Science for Environment LaSIEUMR7356, CNRS, La Rochelle University, 17000 La Rochelle, France
| | - Atef Ghandour
- Agricultural Engineering Research Institute, Agricultural Research Center, Dokki, Giza, Egypt
| | - Rana Mustafa
- College of Agriculture and Bioresources, Department Plant Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, S7N 5A8 Canada
| | - Karim Allaf
- Laboratory of Engineering Science for Environment LaSIEUMR7356, CNRS, La Rochelle University, 17000 La Rochelle, France
| |
Collapse
|
46
|
Carmona-Jiménez Y, Palma M, Guillén-Sánchez DA, García-Moreno MV. Study of the Cluster Thinning Grape as a Source of Phenolic Compounds and Evaluation of Its Antioxidant Potential. Biomolecules 2021; 11:biom11020227. [PMID: 33562786 PMCID: PMC7914544 DOI: 10.3390/biom11020227] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 02/01/2021] [Accepted: 02/02/2021] [Indexed: 12/29/2022] Open
Abstract
Thinning is a common viticulture practice in warm climates, and it is applied to increase the quality of the harvest. Thinning clusters are usually discarded, and they are considered another oenological industry waste. To valorize this by-product, the phenolic content and antioxidant activity of three red varieties (Tempranillo, Cabernet Sauvignon, and Syrah), thinned at three different times between veraison and harvest, were studied: the first at the beginning of the veraison stage, in a low ripening stage; the second in an intermediate ripening stage; and, finally, the third sampling in the highest ripening stage. These by-products showed high values of total phenolic contents (10.66–11.75 mg gallic acid equivalent/g), which is of the same order as or even higher than that found in grape pomace. In thinned grape were identified 24 phenolic compounds, being the flavan-3-ols (catechin and epicatechin) of particular interest, with mean contents ranging from 105.1 to 516.4 mg/kg of thinned grape. Antioxidant activity similar to that of the vintage grape was found. It is concluded that thinned grape is a good source of phenolic compounds. Its content does not depend mainly on the grape variety; however, it has been possible to establish differences based on the maturity stage of the thinning grapes: the intermediate ripeness stage, with a Brix degree in the range of 15–16 for this area, would be the optimum collection time for cluster thinning. In this intermediate ripeness stage, thinning grapes present a higher antioxidant activity and there is also appreciable anthocyanin content, which is not found for the lowest ripeness stage, since these samples present an intermediate composition in all the families of determined phenolic compounds: anthocyanins, flavonols, flavan-3-ols, cinnamic acids, and benzoic acids. It is important to note that the experiments in this study have been carried out with whole tinned grapes, without separating the skin or the seeds.
Collapse
|
47
|
Gungor E, Altop A, Erener G. Effect of Raw and Fermented Grape Pomace on the Growth Performance, Antioxidant Status, Intestinal Morphology, and Selected Bacterial Species in Broiler Chicks. Animals (Basel) 2021; 11:ani11020364. [PMID: 33535655 PMCID: PMC7912799 DOI: 10.3390/ani11020364] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 01/22/2021] [Accepted: 01/27/2021] [Indexed: 01/27/2023] Open
Abstract
The effects of raw (GP) and fermented grape pomace (FGP) on the growth performance, some carcass parameters, antioxidant status, intestinal morphology, and selected bacterial species in broiler chicken were investigated in this study. Grape pomace was fermented with Aspergillus niger for 7 d. In total, 140 one-day-old male chicks (Ross 308) were randomly assigned to four treatment groups, with five replicates and seven birds each. Chickens were fed either a basal diet (CON) or the basal diet supplemented with 0.25 g/kg synthetic antioxidants (5% butylated hydroxytoluene, 1% butylated hydroxyanisole, and 11% ethoxyquin) (AO), or 15 g/kg GP (GP), or 15 g/kg FGP (FGP) for 42 d. Dietary GP raised serum glutathione peroxidase (p = 0.031) and superoxide dismutase (p = 0.021) levels, increased ileum lamina muscularis thickness (p = 0.016), and did not affect selected bacterial species in the cecum of broiler chickens. Dietary FGP improved body weight (p = 0.003), increased the serum catalase level (p = 0.032), and decreased the cecal Clostridium perfringens count (p = 0.033) but did not affect the ileal morphology of broiler chickens. The carcass parameters, malondialdehyde level, pH, and color of the breast meat of chickens were not changed by either GP or FGP supplementation. Chickens fed with the synthetic antioxidants had similar growth performance with the chickens fed with FGP but had better body weight (p = 0.003) and feed conversion ratio (p = 0.045) compared with the chickens fed with GP. The obtained results showed that FGP can be used as an alternative to synthetic antioxidants in broiler diets.
Collapse
Affiliation(s)
- Emrah Gungor
- Correspondence: ; Tel.: +90-362-3121919 (ext. 1401); Fax: +90-362-4576034
| | | | | |
Collapse
|
48
|
Wang J, Zhang R, Jiang J, Duan W, Fan P, Li S, Wang L. Flavan-3-ols in Vitis seeds: Their extraction and analysis by HPLC-ESI-MS/MS. Food Res Int 2021; 139:109911. [PMID: 33509478 DOI: 10.1016/j.foodres.2020.109911] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 11/05/2020] [Accepted: 11/13/2020] [Indexed: 11/30/2022]
Abstract
An orthogonal L1643 × 22 test design was applied to select the optimum conditions for extracting flavan-3-ols in grape seeds. Highest yield of flavan-3-ols was achieved with 80% methanol, a ratio [1:30 (g/mL)] of sample-to-solvent, sonication for 20 min, and extraction at 25 °C for 12 h in darkness. The optimized analytical method for HPLC separation was a multistep gradient elution using 1% formic acid (A) and acetonitrile containing 1% formic acid (B), at a flow rate of 0.6 mL/min in 36 min. Moreover, fourteen flavan-3-ols were separated and identified using HPLC-ESI-MS/MS, including four monomers ((+)-catechin, (-)-epicatechin, epigallocatechin gallate and epicatechin gallate) and ten oligomers (three dimers, four trimers, two tetramers and one pentamer). The optimized method was used to determine flavan-3-ols content and compositions among ten representative cultivars. The new wine grape - Beihong, had higher flavan-3-ols content and polymerization than classic wine grapes - Cabernet Sauvignon, Merlot, Semillon and Riesling.
Collapse
Affiliation(s)
- Junfang Wang
- Beijing Key Laboratory of Grape Science and Enology and Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, PR China; Key Laboratory of Agro-Products Processing Technology of Shandong / Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture / Institute of Agro-food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, PR China
| | - Rui Zhang
- Beijing Key Laboratory of Grape Science and Enology and Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, PR China
| | - Jinzhu Jiang
- Beijing Key Laboratory of Grape Science and Enology and Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, PR China
| | - Wei Duan
- Beijing Key Laboratory of Grape Science and Enology and Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, PR China
| | - Peige Fan
- Beijing Key Laboratory of Grape Science and Enology and Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, PR China
| | - Shaohua Li
- Beijing Key Laboratory of Grape Science and Enology and Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, PR China
| | - Lijun Wang
- Beijing Key Laboratory of Grape Science and Enology and Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, PR China.
| |
Collapse
|
49
|
A plant-inspired long-lasting adhesive bilayer nanocomposite hydrogel based on redox-active Ag/Tannic acid-Cellulose nanofibers. Carbohydr Polym 2020; 255:117508. [PMID: 33436257 DOI: 10.1016/j.carbpol.2020.117508] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 11/10/2020] [Accepted: 12/09/2020] [Indexed: 02/07/2023]
Abstract
Long-lasting and reusable adhesive hydrogels are highly desirable in biomedical and relevant applications, however, its design still remains challenge. Here, a series of plant-inspired adhesive hydrogels were prepared based on Ag/Tannic acid-Cellulose nanofibers (Ag/TA-CNF) triggered reversible quinone/catechol chemistry, which mimicked the long-lasting reductive/oxidative balance in mussels. The dynamic redox system generated catechol groups inner the hydrogel continuously, imparting hydrogels with high and repeatable adhesiveness. Besides, the hydrogel still maintained its high adhesiveness after storing at extreme temperatures for 30 days. Furthermore, to broaden the biomedical applications of the hydrogels, the pre-gel solution with optimal composition was cast onto the surface of vaccarin-loaded electrospun nanofibers to form the bilayer nanocomposite hydrogel (NF@HG) in situ. The NF@HG with the intrinsic properties of the hydrogel layer (e.g. stretchable, adhesive, antioxidant, antifreezing, antidrying, photothermal and antibacterial) exhibited enhanced mechanical properties, sustained drug release and good cytocompatibility, which could be an attractive candidate for wound healing material. Taken together, this study may inspire new aspects for designing reusable and long-lasting adhesive hydrogels according to dynamic catechol chemistry.
Collapse
|
50
|
Tan J, Li Q, Xue H, Tang J. Ultrasound-assisted enzymatic extraction of anthocyanins from grape skins: optimization, identification, and antitumor activity. J Food Sci 2020; 85:3731-3744. [PMID: 33078395 DOI: 10.1111/1750-3841.15497] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 09/21/2020] [Accepted: 09/22/2020] [Indexed: 12/12/2022]
Abstract
Grape skins produced during the grape juice production and processing contain abundant anthocyanins and other active compounds. Consequently, this study optimized the extraction conditions for ultrasound-assisted enzymatic extraction (UAEE) of anthocyanins from grape skins via response surface methodology coupled with genetic algorithm. The optimum extraction parameters to achieve the highest anthocyanins yield (3.01 ± 0.04) mg/g from grape skins by UAEE were obtained under an extraction temperature of 50 °C, ultrasonic power of 400 W, pectinase dosage of 0.16%, and extraction time of 28 min. The AB-8 macroporous resin combined Sephadex LH-20 techniques were further employed to purify the anthocyanins extracts obtained under optimum extraction conditions (AEOEC), and the main anthocyanins were identified using high-performance liquid chromatography tandem mass spectrometry. The purified anthocyanins contained two anthocyanins in terms of delphinidin-3,5-O-diglucoside and cyanidin-3-O-rutinoside with purity of 91.35% and 92.64%, respectively. Ultimately, we further evaluated the antitumor activity of AEOEC and two purified anthocyanins on breast cancer. The results indicated that the antitumor effect of AEOEC on breast cancer MCF-7 cells was better than that of two purified anthocyanins. In addition, AEOEC could memorably increase intracellular reactive oxygen species levels and apoptosis of MCF-7 cells, and arrest MCF-7 cells in the G2/M phases. The findings provide an effective and feasible method for anthocyanins extraction and reduce the environmental burden of this waste.
Collapse
Affiliation(s)
- Jiaqi Tan
- Academy for Advanced Interdisciplinary Studies, Peking University, No. 5 Yiheyuan Road, Haidian District, Beijing, 100871, China
| | - Qian Li
- Key Laboratory of Particle & Radiation Imaging, Ministry of Education, Department of Engineering Physics, Tsinghua University, No. 30 Shuangqing Road, Haidian District, Beijing, 100084, China
| | - Hongkun Xue
- Key Laboratory of Particle & Radiation Imaging, Ministry of Education, Department of Engineering Physics, Tsinghua University, No. 30 Shuangqing Road, Haidian District, Beijing, 100084, China
| | - Jintian Tang
- Key Laboratory of Particle & Radiation Imaging, Ministry of Education, Department of Engineering Physics, Tsinghua University, No. 30 Shuangqing Road, Haidian District, Beijing, 100084, China
| |
Collapse
|