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Araceli Guzmán-Ortiz F, Baruchs Muñoz-Llandes C, Martínez-Villaluenga C. Time maters: Exploring the dynamics of bioactive compounds content, bioaccessibility and antioxidant activity during Lupinus angustifolius germination. Food Res Int 2024; 187:114426. [PMID: 38763676 DOI: 10.1016/j.foodres.2024.114426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2023] [Revised: 03/26/2024] [Accepted: 04/17/2024] [Indexed: 05/21/2024]
Abstract
Germination is a process that enhances the content of health-promoting secondary metabolites. However, the bioaccessibility of these compounds depends on their stability and solubility throughout the gastrointestinal tract. The study aimed to explore how germination time influences the content and bioaccessibility of γ-aminobutyric acid and polyphenols and antioxidant capacity of lupin (Lupinus angustifolius L.) sprouts during simulated gastrointestinal digestion. Gamma-aminobutyric acid showed a decrease following gastrointestinal digestion (GID) whereas phenolic acids and flavonoids exhibited bioaccessibilities of up to 82.56 and 114.20%, respectively. Although the digestion process affected the profile of phenolic acids and flavonoids, certain isoflavonoids identified in 7-day sprouts (G7) showed resistance to GID. Germination not only favored antioxidant activity but also resulted in germinated samples exhibiting greater antioxidant properties than ungerminated counter parts after GID. Intestinal digests from G7 did not show cytotoxicity in RAW 264.7 macrophages, and notably, they showed an outstanding ability to inhibit the production of reactive oxygen species. This suggests potential benefit in mitigating oxidative stress. These findings contribute to understand the dynamic interplay between bioprocessing and digestion in modulating the bioaccessibility of bioactive compounds in lupin, thereby impacting health.
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Affiliation(s)
- Fabiola Araceli Guzmán-Ortiz
- CONAHCYT-Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km 4.5 s/n, Mineral de la Reforma, 42184 Hidalgo, Mexico
| | - Ciro Baruchs Muñoz-Llandes
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km 4.5 s/nm, Mineral de la Reforma, 42184 Hidalgo, Mexico
| | - Cristina Martínez-Villaluenga
- Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais 6, 28040 Madrid, Spain.
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2
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Alkalbani NS, Alam MZ, Al-Nabulsi A, Osaili TM, Obaid RR, Liu SQ, Kamal-Eldin A, Ayyash M. Unraveling the potential nutritional benefits of fermented date syrup waste: Untargeted metabolomics and carbohydrate metabolites of in vitro digested fraction. Food Chem 2024; 442:138483. [PMID: 38241989 DOI: 10.1016/j.foodchem.2024.138483] [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: 05/23/2023] [Revised: 12/09/2023] [Accepted: 01/15/2024] [Indexed: 01/21/2024]
Abstract
Valorization of fruit by-products is a crucial area of research for the development of innovative bio-based products. This study investigated the physicochemical properties and health-promoting benefits of date syrup waste, both fermented by Pichia cecembensis or Pichia kudriavzevii (FDSW), and unfermented (CDSW). Metabolomics profiles of these samples were identified post in vitro digestion. FDSW exhibited 42 volatile compounds, including 9 new ones, and contained (-)-epicatechin, tyrosol, and gallic acid. Bioaccessible fractions of FDSW demonstrated substantial α-amylase inhibition, with percentages of 40.7 % and 53.9 %, respectively. FDSW displayed superior cytotoxicity against Caco2 and MCF-7 cancer cell lines, with an average of ∼75 % and 56 %, respectively. Untargeted metabolomics analysis revealed an increase in secondary metabolites, totaling 27 metabolites. LC-QTOF analysis of bioaccessible carbohydrate metabolites in FDSW identified two phytochemical groups, alkaloids, and terpenoids. This study underscores the potential of FDSW for producing value-added bio-based products with desirable characteristics and health benefits.
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Affiliation(s)
- Nadia S Alkalbani
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates
| | - Muneeba Zubair Alam
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates
| | - Anas Al-Nabulsi
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 21121, Jordan
| | - Tareq M Osaili
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 21121, Jordan; Department Clinical Nutrition and Dietetics, University of Sharjah, Sharjah, P.O. Box 27272, UAE
| | - Reyad R Obaid
- Department Clinical Nutrition and Dietetics, University of Sharjah, Sharjah, P.O. Box 27272, UAE
| | - Shao-Quan Liu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore 117542, Singapore
| | - Afaf Kamal-Eldin
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates; Zayed Center for Health Sciences, United Arab Emirates University (UAEU), Al-Ain, P.O. Box 15551, United Arab Emirates.
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3
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Yener E, Saroglu O, Sagdic O, Karadag A. The Effects of Different Drying Methods on the In Vitro Bioaccessibility of Phenolics, Antioxidant Capacity, and Morphology of European Plums ( Prunes domestica L.). ACS OMEGA 2024; 9:12711-12724. [PMID: 38524419 PMCID: PMC10955707 DOI: 10.1021/acsomega.3c08383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 02/15/2024] [Accepted: 02/19/2024] [Indexed: 03/26/2024]
Abstract
Four different drying methods, hot-air-drying (HAD), vacuum-drying (VD), ultrasound-assisted vacuum-drying (US-VD), and freeze-drying (FD), were used to obtain dried plums (Prunes domesticaL.). These prunes were evaluated for their physical properties (such as color, rehydration ratio, and microstructural properties), phenolic compounds, and antioxidant activities before and after being subjected to in vitro digestion. TPC (total phenolic content) of plums ranged from 196.84 to 919.58 mg of GAE (gallic acid equivalent)/100 g of dw, and neochlorogenic acid was the most abundant phenolic compound. FD prunes had the highest levels of phenolics, whereas US-VD caused the most significant loss. During in vitro digestion, the phenolics were present at higher levels at the gastric medium but failed to maintain their stability at the small intestinal stage. Among the samples, FD along with HAD prunes exhibited a higher bioaccessibility index for most of the phenolic compounds. The ratios of TPC, TFC (total flavonoid content), and individual phenolics determined in the digested residues to the initial values of the undigested samples ranged from 0.23 to 31.03%. It could be concluded that the majority of the phenolics were extracted during digestion. Our findings showed that the different drying methods would alter the microstructure, which would affect the extractability and release of phenolics in the simulated digestion model.
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Affiliation(s)
- Elif Yener
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, 34210 Istanbul, Turkey
- Food
Institute, TUBITAK Marmara Research Center, Gebze 41470, Turkey
| | - Oznur Saroglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, 34210 Istanbul, Turkey
| | - Osman Sagdic
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, 34210 Istanbul, Turkey
| | - Ayse Karadag
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, 34210 Istanbul, Turkey
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4
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Silva JR, Henrique-Bana FC, Villas-Bôas JK, Colombo Pimentel T, Spinosa WA, Prudencio SH. Maturation of honey from Uruçú-Amarela ( Melipona mondury): Metagenomics, metabolomics by NMR 1H, physicochemical and antioxidant properties. FOOD CHEMISTRY. MOLECULAR SCIENCES 2023; 6:100157. [PMID: 36588603 PMCID: PMC9794890 DOI: 10.1016/j.fochms.2022.100157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 11/17/2022] [Accepted: 12/11/2022] [Indexed: 06/17/2023]
Abstract
The objective of this study was to characterize the microbiota biodiversity of Uruçú-Amarela honey through metagenomics. Furthermore, the impact of maturation temperatures (20 and 30 °C) and time (0-180 days) on the physicochemical and antioxidant properties was investigated. 1H NMR was performed to verify metabolites formed during maturation. Uruçú-Amarela honey was mainly composed by lactic acid bacteria and osmophilic yeasts of genus Zygosaccharomyces. Maturation at 30 °C led to a higher fermentation activity, resulting in greater carbohydrate consumption, ethanol formation (0.0-0.6 %) and increased acidity (34.78-45.74 meq/kg) over the 180 days. It also resulted in honey with higher brown color (a* 0.7 to 3.89, b* 17.50-25.29) and antioxidant capacity, corroborating that the maturation is a suitable preservation technique for stingless bee honey, because it does not cause negative changes as it extends the shelf life of the stingless bee honey.
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Affiliation(s)
- José Renato Silva
- Department of Food Science and Technology, Center of Agricultural Sciences, State University of Londrina, Londrina-PR 86057-970, Brazil
| | - Fernanda Carla Henrique-Bana
- Department of Food Science and Technology, Center of Agricultural Sciences, State University of Londrina, Londrina-PR 86057-970, Brazil
| | | | - Tatiana Colombo Pimentel
- Department of Food Science and Technology, Center of Agricultural Sciences, State University of Londrina, Londrina-PR 86057-970, Brazil
- Federal Institute of Paraná, Campus Paranavaí, Paranavaí-PR, Brazil
| | - Wilma Aparecida Spinosa
- Department of Food Science and Technology, Center of Agricultural Sciences, State University of Londrina, Londrina-PR 86057-970, Brazil
| | - Sandra Helena Prudencio
- Department of Food Science and Technology, Center of Agricultural Sciences, State University of Londrina, Londrina-PR 86057-970, Brazil
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5
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Pan X, Li J, Lao F, Hou X, Gao L, Wu J. Phenolic characterization of fermented jujube puree by HPLC-MS/MS and their release during in vitro dynamic digestion. Food Chem 2023; 413:135630. [PMID: 36791666 DOI: 10.1016/j.foodchem.2023.135630] [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: 08/05/2022] [Revised: 01/14/2023] [Accepted: 01/30/2023] [Indexed: 02/05/2023]
Abstract
Health benefits of fruit products fermented with probiotics are partially attributed to their increased contents of phenolic compounds. In this study, the effect of in vitro dynamic gastrointestinal digestion on the release of phenolic compounds and changes in the antioxidant activity of jujube puree fermented with Streptococcus thermophilus was investigated. Thirteen target phenolic compounds were characterized by high-performance liquid chromatography-tandem mass spectrometry. The recovery of this developed method ranged from 87.41% to 111.03%, and the limits of detection and quantification were low. Fermentation with Streptococcus thermophilus significantly increased the contents of most phenolic compounds in jujube puree. Fermentation reduced the decrease in the contents of most phenolic compounds in jujube puree during gastrointestinal digestion and, as a consequence improved the antioxidant capacity of digested fractions. These findings indicated that fermentation could increase the bioaccessibility of specific phenolics in jujube, as well as the antioxidant activity of this fruit.
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Affiliation(s)
- Xin Pan
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Jing Li
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
| | - Xujie Hou
- College of Food Science and Engineering, Tarim University, Xinjiang 843300, China
| | - Lin Gao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China; School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China.
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
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6
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Li W, Zhang Y, Deng H, Yuan H, Fan X, Yang H, Tan S. In vitro and in vivo bioaccessibility, antioxidant activity, and color of red radish anthocyanins as influenced by different drying methods. Food Chem X 2023; 18:100633. [PMID: 36968311 PMCID: PMC10034266 DOI: 10.1016/j.fochx.2023.100633] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 02/18/2023] [Accepted: 03/06/2023] [Indexed: 03/12/2023] Open
Abstract
This study aims to examine the effects of various drying methods, namely vacuum freeze drying (VFD), vacuum drying (VD), hot air drying (HAD), sun drying (SD), and air-impingement jet drying (AIJD), on in vitro and in vivo bioaccessibility of red radish anthocyanins. By color parameters, VFD- and AIJD-dried red radish showed redder color to HAD-, SD-, and VD-dried red radish. SEM images of dried red radish showed multiple holes and loose interior structure. Forty-six anthocyanins were identified in red radish. Original, in vitro and in vivo digestive samples from VFD-dried red radish contained more anthocyanins and were more bioaccessibility than fresh and other dried red radishes. In vitro and in vivo research revealed that dried red radish showed weaker and stronger FRAP and ABTS·+ scavenging activities than fresh red radish. Colon content of mice had significantly higher FRAP and ABTS·+ scavenging activities than the stomach, small intestine, and cecum contents.
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Affiliation(s)
- Wenfeng Li
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, China
- Corresponding authors at: 16 Juxian Road, Fuling District, Chongqing, China.
| | - Yaxi Zhang
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, China
| | - Hanlu Deng
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, China
| | - Hong Yuan
- Medical School, Xi'an Peihua University, Xi'an, Shaanxi 710125, China
| | - Xin Fan
- College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing 404000, China
| | - Hongyan Yang
- School of Aerospace Medicine, Air Force Medical University, Xi’an 710032, China
| | - Si Tan
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, China
- Corresponding authors at: 16 Juxian Road, Fuling District, Chongqing, China.
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7
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Effect of Processing and In Vitro Digestion on Bioactive Constituents of Powdered IV Range Carrot ( Daucus carota, L.) Wastes. Foods 2023; 12:foods12040731. [PMID: 36832803 PMCID: PMC9955751 DOI: 10.3390/foods12040731] [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: 12/19/2022] [Revised: 02/01/2023] [Accepted: 02/02/2023] [Indexed: 02/10/2023] Open
Abstract
Daucus carota L. is an important food crop utilized worldwide and a rich source of bioactive compounds. Carrot processing generates residues which are discarded or underused, for which using them as a source for obtaining new ingredients or products is an opportunity for the development of healthier and more sustainable diets. In the present study, the impact of different milling and drying procedures and in vitro digestion on the functional properties of carrot waste powders was evaluated. Carrot waste was transformed into powders by disruption (grinding vs. chopping), drying (freeze-drying or air-drying at 60 or 70 °C) and final milling. Powders were characterized in terms of physicochemical properties (water activity, moisture content, total soluble solids and particle size) nutraceuticals (total phenol content, total flavonoid content antioxidant activity by DPPH and ABTS methods, as well as carotenoid content (α-carotene, β-carotene, lutein, lycopene). Antioxidants and carotenoid content during in vitro gastrointestinal digestion were also evaluated; the latter in different matrices (directly, in water, in oil, and in oil-in-water emulsion). Processing allowed to reduce water activity of samples and obtain powders rich in antioxidant compounds and carotenoids. Both disruption and drying had a significant impact on powders' properties freeze-drying led to finer powders with higher carotenoid content but lower antioxidant values, whereas air-drying implied chopped air-dried powders exhibited higher phenols content and improved antioxidant activity. Simulated in vitro digestion studies revealed that digestion helps release bioactive compounds which are bound to the powder structure. The solubilization of carotenoids in oil was low, but fat co-ingestion notably increased their recovery. According to the results, carrot waste powders containing bioactive compounds could be proposed as functional ingredients to increase the nutritional value of foods, thus contributing to the concepts of more sustainable food systems and sustainable healthy diets.
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Ma YL, Wang Y, Wu ZF, Mei J, Zhang WQ, Shang YF, Liu FR, Yang SH, Thakur K, Wei ZJ. Profile and activity of phenolic antioxidants in chrysanthemum (Huangshan Gongju) as affected by simulated digestions. J Food Biochem 2022; 46:e14458. [PMID: 36265159 DOI: 10.1111/jfbc.14458] [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: 08/14/2022] [Revised: 09/15/2022] [Accepted: 09/21/2022] [Indexed: 01/14/2023]
Abstract
The phenolics are the main bioactive substances of Huangshan Gongju, a famous chrysanthemum of China, but their digestive characteristics are still unknown. To explore the digestive properties of Huangshan Gongju phenolics, the flower was extracted and subjected to simulated digestions, and their phenolic profile and activity were analyzed. The results indicated that the total phenolics content and antioxidant activity of the extract varied with the simulated digestion steps, and they generally decreased in the oral and small intestine digestions but increased in the gastric digestion, and high correlations were detected between the total phenolics content and antioxidant activity (0.873 < r < 0.979, p < .01). The change of phenolic profile during the simulated digestions was similar to that of total phenolics content, and six individual phenolics were identified and quantified, and three of them, including chlorogenic acid, apigenin-7-O-rutinoside, and apigenin-7-O-6″-acetylglucoside showed higher recovery (>64.29%), implying they may be the main functional phenolics of Huangshan Gongju. PRACTICAL APPLICATIONS: This study proved that most phenolics in Huangshan Gongju were relatively stable during digestion. The finding may guarantee the application of Huangshan Gongju in the field of functional foods.
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Affiliation(s)
- Yi-Long Ma
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, China
| | - Yue Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Zheng-Fang Wu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Jie Mei
- Research Institute of Jiangnan Small Pit Brewing Technology, Xuanjiu, China
| | - Wen-Qing Zhang
- Research Institute of Jiangnan Small Pit Brewing Technology, Xuanjiu, China
| | - Ya-Fang Shang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, China
| | - Feng-Ru Liu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Shao-Hua Yang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, China
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, China
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9
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Milinčić DD, Stanisavljević NS, Kostić AŽ, Gašić UM, Stanojević SP, Tešić ŽL, Pešić MB. Bioaccessibility of Phenolic Compounds and Antioxidant Properties of Goat-Milk Powder Fortified with Grape-Pomace-Seed Extract after In Vitro Gastrointestinal Digestion. Antioxidants (Basel) 2022; 11:2164. [PMID: 36358535 PMCID: PMC9686738 DOI: 10.3390/antiox11112164] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 10/27/2022] [Accepted: 10/29/2022] [Indexed: 08/27/2023] Open
Abstract
This study deals with the evaluation of the bioaccessibility and antioxidant properties of phenolic compounds from heat-treated skim goat-milk powder fortified with grape-pomace-seed extract, after in vitro gastrointestinal digestion. Ultra-high performance liquid chromatography coupled to diode array detection and mass spectrometry (UHPLC-DAD MS/MS) analysis confirmed the abundant presence of phenolic acids and flavan-3-ols in the grape-pomace-seed extract (SE) and heat-treated skim goat-milk/seed-extract powder (TME). After in vitro digestion of TME powder and recovery of total quantified phenolics, flavan-3-ols and phenolic acids were 18.11%, 24.54%, and 1.17%, respectively. Low recovery of grape-pomace-seed phenolics indicated strong milk protein-phenolic interactions. Electrophoretic analysis of a soluble fraction of digested heat-treated skim goat milk (TM) and TME samples showed the absence of bands originating from milk proteins, indicating their hydrolysis during in vitro gastrointestinal digestion. The digested TME sample had better antioxidant properties in comparison to the digested TM sample (except for the ferrous ion-chelating capacity, FCC), due to the presence of bioaccessible phenolics. Taking into account the contribution of the digestive cocktail, digested TME sample had lower values of total phenolic content (TPC), in vitro phosphomolybdenum reducing capacity (TAC) and ferric reducing power (FRP), compared to the undigested TME sample. These results could be attributed to low recovery of phenolic compounds. TME powder could be a good carrier of phenolics to the colon; thus, TME powder could be a promising ingredient in the formulation of functional food.
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Affiliation(s)
- Danijel D. Milinčić
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Nemanja S. Stanisavljević
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, P.O. Box 23, 11010 Belgrade, Serbia
| | - Aleksandar Ž. Kostić
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Uroš M. Gašić
- Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11060 Belgrade, Serbia
| | - Slađana P. Stanojević
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Živoslav Lj. Tešić
- Faculty of Chemistry, University of Belgrade, Studentski Trg 12–16, 11000 Belgrade, Serbia
| | - Mirjana B. Pešić
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
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10
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Gonçalves Santana M, Freitas-Silva O, Mariutti LRB, Teodoro AJ. A review of in vitro methods to evaluate the bioaccessibility of phenolic compounds in tropical fruits. Crit Rev Food Sci Nutr 2022; 64:1780-1790. [PMID: 36062814 DOI: 10.1080/10408398.2022.2119203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
International guidelines strongly advise about the frequent and varied intake of plant in diet. In this scenario, the consumption of fruits is closely related to health benefits due to the abundant presence of bioactive substances. Accordingly, the production of tropical fruits has stood out worldwide, reaching records since the past decade. However, to ensure that phenolic substances are indeed used by the body, they need to be accessible for absorption. For this purpose, several methods are used to assess the phenomenon of bioaccessibility. We provide information on i) in vitro methods for the evaluation of the bioaccessibility of phenolic compounds in tropical fruits, including their derivatives and by-products; ii) a study performed using a semi-dynamic in vitro digestion model; iii) simulated digestion with a dialysis membrane step, polyphenol transport/uptake using cell culture, and in vitro colonic fermentation process. Although standardized static and semi-dynamic in vitro digestion methods already exist, few studies use these protocols to assess the bioaccessibility of polyphenols in tropical fruits. To guarantee that in vitro digestion assays reproduce consistent results compared to in vivo reference methods, it is essential to universalize standardized methods that allow the comparison between results, enabling the validation of in vitro digestion methods.
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Affiliation(s)
| | - Otniel Freitas-Silva
- Embrapa Food Agroindustry, Brazilian Agricultural Research Corporation, Rio de Janeiro, Brazil
| | - Lilian Regina Barros Mariutti
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Anderson Junger Teodoro
- Department of Nutrition and Dietetic, Faculty of Nutrition, Fluminense Federal University, Niterói, Rio de Janeiro, Brazil
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11
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López-Martínez L, Aguirre-Delgado A, Saenz-Hidalgo H, Buenrostro-Figueroa J, García HS, Baeza-Jiménez R. Bioactive ingredients of huitlacoche (Ustilago maydis), a potential food raw material. FOOD CHEMISTRY: MOLECULAR SCIENCES 2022; 4:100076. [PMID: 35415690 PMCID: PMC8991992 DOI: 10.1016/j.fochms.2022.100076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 01/07/2022] [Accepted: 01/15/2022] [Indexed: 11/30/2022]
Abstract
The extraction method affected the recovery of phenolic compounds. Digestible carbohydrates were the main component in proximate analysis. The polarity of the solvent used favoured the recovery of bioactive compounds. Digestion conditions exerted a significant effect on phenolics release.
Huitlacoche (Ustilago maydis) is a staple food traditionally consumed in Mexico. On one hand, it is considered a pathogen and a devastating disease for maize (Zea mays), and, conversely, some reports highlight it as a culinary delight and a food alternative for its nutritional and functional characteristics. The present work aimed to compare two different methods: maceration and ultrasound-assisted extraction (UAE), in order to achieve the highest amount of total phenolic compounds (TPC), followed by the antioxidant capacity (AC) measurement, as well as the effect of the in vitro digestion. UAE produced the highest TPC content (13.44 mg GAE/mg ds) for a 1:5 huitlacoche:solvent ratio using ethanol at 75%. The maximum values for AC were 22.5 mg TE/mL (for DPPH assay) and 45.26 mg TE/mL (for ABTS assay). The in vitro digestion showed that AC is maintained and increased through the digestion process. Thus, huitlacoche can be revalorised as a potential food raw material for human nutrition and health.
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Affiliation(s)
- L.X. López-Martínez
- Laboratorio de Antioxidantes y Alimentos Funcionales, CONACYT-Centro de Investigación en Alimentación y Desarrollo, A.C. Carr. Gustavo Enrique Astiazarán Rosas 46, Col. La Victoria. CP. 83304. Hermosillo, Sonora, Mexico
| | - A. Aguirre-Delgado
- Laboratorio de Biotecnología y Bioingeniería, Centro de Investigación en Alimentación y Desarrollo, A.C. Av. Cuarta Sur 3820, Fracc. Vencedores del Desierto. CP. 33089. Delicias, Chihuahua, Mexico
| | - H.K. Saenz-Hidalgo
- Laboratorio de Biotecnología y Bioingeniería, Centro de Investigación en Alimentación y Desarrollo, A.C. Av. Cuarta Sur 3820, Fracc. Vencedores del Desierto. CP. 33089. Delicias, Chihuahua, Mexico
| | - J.J. Buenrostro-Figueroa
- Laboratorio de Biotecnología y Bioingeniería, Centro de Investigación en Alimentación y Desarrollo, A.C. Av. Cuarta Sur 3820, Fracc. Vencedores del Desierto. CP. 33089. Delicias, Chihuahua, Mexico
| | - Hugo S. García
- UNIDA, Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779. Col. Formando Hogar. 91897. Veracruz, Veracruz, Mexico
| | - R. Baeza-Jiménez
- Laboratorio de Biotecnología y Bioingeniería, Centro de Investigación en Alimentación y Desarrollo, A.C. Av. Cuarta Sur 3820, Fracc. Vencedores del Desierto. CP. 33089. Delicias, Chihuahua, Mexico
- Corresponding author.
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12
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Frühbauerová M, Červenka L, Hájek T, Pouzar M, Palarčík J. Bioaccessibility of phenolics from carob (Ceratonia siliqua L.) pod powder prepared by cryogenic and vibratory grinding. Food Chem 2022; 377:131968. [PMID: 34995960 DOI: 10.1016/j.foodchem.2021.131968] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 12/07/2021] [Accepted: 12/26/2021] [Indexed: 11/04/2022]
Abstract
Carob pod powder prepared by cryogenic (CG) and vibratory grinding for 4 min (VG-4) and 8 min (VG-8) was evaluated for its antioxidant properties, and phenolic content. The bioaccessibility of phenolics was determined after the oral, gastric, and intestinal digestion phases in vitro. CG carob powder had a higher total phenolic content (6.46 mg gallic acid/g) and antioxidant capacities in terms of DPPH (15.60 mg Trolox/g) and ABTS (28.58 mg Trolox/g) assays. Quercitrin (44.54-64.68 μg/g) and cinnamic acid (27.48-31.40 μg/g) were the most abundant phenolics in all carob powder samples determined by liquid chromatography. The bioaccessibility of only ferulic acid (108%) had increased after digestion of the CG carob powder. Vibratory grinding (VG-4 and VG-8) improved the bioaccessibility of cinnamic acid (86-87%), vanillic acid (87-95%), quercitrin (33-34%), and naringenin (19-22%). A better bioaccessibility of phenolic constituents was observed for vibratory ground carob powder.
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Affiliation(s)
- Michaela Frühbauerová
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, Pardubice 53210, Czech Republic.
| | - Libor Červenka
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, Pardubice 53210, Czech Republic.
| | - Tomáš Hájek
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, Pardubice 53210, Czech Republic.
| | - Miloslav Pouzar
- Institute of Environmental and Chemical Engineering and Faculty of Chemical Technology, University of Pardubice, Studentská 573, Pardubice 53210, Czech Republic.
| | - Jiří Palarčík
- Institute of Environmental and Chemical Engineering and Faculty of Chemical Technology, University of Pardubice, Studentská 573, Pardubice 53210, Czech Republic.
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13
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Liao X, Wang S, Li Y, Michael Olajide T, Zhai X, Qian J, Miao S, Huang J. Effects of "nine steaming nine sun-drying" on proximate composition, protein structure and volatile compounds of black soybeans. Food Res Int 2022; 155:111070. [PMID: 35400448 DOI: 10.1016/j.foodres.2022.111070] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 02/22/2022] [Accepted: 02/24/2022] [Indexed: 11/04/2022]
Abstract
Nine steaming nine sun-drying is a traditional processing technology for food or medicinal materials. The dynamic changes of the proximate composition, protein structure and volatile compounds during nine-time steaming and sun-drying of black soybeans (BS) were studied. The proximate composition results showed that the content of protein, carbohydrate and fat of BS decreased after processing, whereas the relative content of amino acids remained basically unchanged. Protein structure was evaluated using Fourier transform infrared spectroscopy (FT-IR), Ultraviolet absorption spectroscopy (UV) and Fluorescence spectroscopy. FT-IR result revealed that the relative contents of β-sheet and β-turn of the secondary structure of black soybean protein isolate (BSPI) decreased but the relative contents of α-helix and random coil increased after steaming and sun-drying. The results of UV and fluorescence spectroscopy confirmed changes in the protein conformation. In addition, SPME-GCMS analysis demonstrated that hydrocarbons, alcohols and aldehydes were the main volatile compounds. The relative contents of 1-octen-3-ol and hexanal, which are the main sources of beany flavor decreased significantly compared with raw BS. Principal component analysis (PCA) results showed that the volatile compounds of nine steamed and nine sun-dried BS could be well distinguished during the process. These findings may therefore provide a scientific basis for the application of nine-time steamed and sun-dried BS in food industry and contribute to the understanding of process-induced chemical transformations in this ancient processing technique.
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Affiliation(s)
- Xianyan Liao
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences, Shanghai University, Shanghai 200444, China
| | - Shanshan Wang
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences, Shanghai University, Shanghai 200444, China
| | - Yingqiu Li
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences, Shanghai University, Shanghai 200444, China
| | | | - Xiaolin Zhai
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences, Shanghai University, Shanghai 200444, China
| | - Jiana Qian
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences, Shanghai University, Shanghai 200444, China
| | - Song Miao
- Teagasc Food Research Centre Moorepark, Co. Cork, Ireland.
| | - Junyi Huang
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences, Shanghai University, Shanghai 200444, China.
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14
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Particle Size Effect of Integral Carob Flour on Bioaccessibility of Bioactive Compounds during Simulated Gastrointestinal Digestion. Foods 2022; 11:foods11091272. [PMID: 35563995 PMCID: PMC9101685 DOI: 10.3390/foods11091272] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 04/23/2022] [Accepted: 04/26/2022] [Indexed: 02/05/2023] Open
Abstract
Carob fruit is native to the Mediterranean region and produced mainly in Portugal, Italy, Morocco and Turkey. The production of the carob fruit in Portugal is highly extensive and sustainable. Currently, carob flour (CF) production is mainly achieved after pulp separation, despite it having been demonstrated that the seeds improve the extraction efficiency of bioactive compounds such as polyphenols, promoting human health. This study aimed to produce an integral CF through an innovative process and assess its physicochemical and bioactive properties at different particle sizes throughout simulated gastrointestinal tract (GIT) digestion. The sugar content profile obtained throughout GIT digestion indicated that sucrose, the sugar present at the highest concentration in undigested CF, was digested and broken down into simple sugars, namely glucose and fructose. The total phenolic content (TPC) and antioxidant activity obtained for the ≤100 µm fraction were in accordance and gastric digestion promoted an increase in the TPC value compared to the undigested sample. The >100 µm fractions displayed a distinct profile from the ≤100 µm fraction. This study showed that the particle size affects the sugar, antioxidant and total phenolic content of CFs and also their gastrointestinal tract digestion. The ≤100 µm fraction demonstrated the most suitable profile as a functional food ingredient.
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15
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Wan F, Hou C, Luo K, Cheng A. Steam explosion enhances phenolic profiles and antioxidant activity in mung beans. Food Sci Nutr 2022; 10:1039-1050. [PMID: 35432969 PMCID: PMC9007312 DOI: 10.1002/fsn3.2711] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 11/10/2021] [Accepted: 12/08/2021] [Indexed: 11/13/2022] Open
Abstract
Steam explosion (SE), as a physicochemical pretreatment process, has the dual effect of high temperature and high pressure. In this study, SE was applied to pretreat mung beans to increase phenolic extraction and their antioxidant activity. It can make the material loose and porous, which is beneficial to the release of phenolic compounds from mung beans. Insoluble‐bound phenolics (IBPs) were the dominating fraction, followed by glycosidic phenolics (GPs) and esterified phenolics (EPs), and free phenolics (FPs) were the lowest in mung beans. After SE, the maximum contents of FPs, EPs, GPs, IBPs, and total phenolics were detected at 0.75 MPa for 30 s, which were 1.47‐, 1.87‐, 1.73‐, 1.48‐, and 1.58‐fold compared with the untreated samples, respectively. On the whole, the effect of SE on phenolics in mung beans first increased and then decreased. SE increased the contents of protocatechuic acid, p‐coumaric acid, ferulic acid, catechin, and epicatechin; but there was a decrease in caffeic acid. Compared with the untreated samples, the antioxidant activity of FPs, GPAs, EPs, and IBPs was also improved by SE. The relationship between the phenolic content and antioxidant activity was very high with coefficients of 2,2′‐azinobis (3‐ethylbenzothiazoline‐6‐ sulfonic acid) > 2,2′‐diphenyl‐1‐picrylhydrazyl > ferric reducing antioxidant power. In conclusion, an appropriate SE can lead to a more efficient extraction of phenolics and improvement of antioxidant activity in mung beans.
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Affiliation(s)
- Fachun Wan
- College of Animal Science and Technology Hunan Agricultural University Changsha China
| | - Chunyu Hou
- Institute of Agro-food Science and Technology Shandong Academy of Agricultural Sciences Jinan China
| | - Kaiyun Luo
- College of Food Science and Technology/Engineering Center of Rapeseed Oil Nutrition Health and In-depth Development in Hunan Province Hunan Agricultural University Changsha China
| | - Anwei Cheng
- Institute of Agro-food Science and Technology Shandong Academy of Agricultural Sciences Jinan China.,College of Food Science and Technology/Engineering Center of Rapeseed Oil Nutrition Health and In-depth Development in Hunan Province Hunan Agricultural University Changsha China
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16
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Effects of food matrix elements (dietary fibres) on grapefruit peel flavanone profile and on faecal microbiota during in vitro fermentation. Food Chem 2022; 371:131065. [PMID: 34560336 DOI: 10.1016/j.foodchem.2021.131065] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 09/02/2021] [Accepted: 09/03/2021] [Indexed: 11/22/2022]
Abstract
Citrus fruits are a good source of flavanones. The present study aimed to assess the effect of food matrix elements [dietary fibres (DFs)] on the flavanone profile of grapefruit peel (GFP) and on the gut microbiota during in vitro digestion and simulated colonic fermentation. The contents of low-molecular-weight metabolites (dihydrocaffeic acid and 3-phenylpropionic acid) were increased by pectin, konjac and chitosan in medium- and high-viscosity matrices. Compared with the GFP group, the counts of Lactobacillus spp. and Clostridium leptum were significantly increased in medium-viscosity food matrices (konjac and chitosan) (p < 0.05). Moreover, the acetic and propionic acid contents were significantly elevated in the GFP + DF groups after 12 h of fermentation (p < 0.05). GFP flavanones were retained by DF, and the total phenolic content (TPC) and antioxidant potency composite (APC) index decreased during in vitro digestion. These findings indicate that medium-viscosity DFs (konjac and chitosan) could act as key food matrix elements for the retention of polyphenols.
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17
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Ozkan K, Karadag A, Sagdic O. The effects of different drying methods on the in vitro bioaccessibility of phenolics, antioxidant capacity, minerals and morphology of black ‘Isabel’ grape. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113185] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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18
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Spray Drying and Spout-Fluid Bed Drying Microencapsulation of Mexican Plum Fruit (Spondias purpurea L.) Extract and Its Effect on In Vitro Gastrointestinal Bioaccessibility. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12042213] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
The Mexican plum (Spondias purpurea L.) is a source of phenolic compounds; however, these compounds are susceptible to various factors (humidity, temperature, light, oxygen), as well as the digestion process, which can modify their bioaccessibility. This study aimed to extract and microencapsulate the phenolic compounds (PC), total anthocyanins (TA), ascorbic acid (AA), dehydroascorbic acid (DHA) and total vitamin C (AA+DHA) from Mexican plum ecotype “Cuernavaqueña” by spray drying (SD) and spout-fluid bed drying (SFB) and evaluate the bioaccessibility of these compounds by in vitro digestion. Optimal extraction conditions for bioactive compounds (BC) and antioxidant capacity (AC) were: three consecutive extractions at 40 °C, for 90 min each, with 1/5 solid-solvent ratio (4 g/20 mL), and 40% v/v aqueous ethanol. The extract without the encapsulation process suffered a significant (p ≤ 0.05) decrease in bioactive compounds and antioxidant capacity after in vitro digestion. Microcapsules obtained by SFB showed better retention and encapsulation efficiencies coupled with better protection against the digestion process. Microencapsulation by SFB protects the BC of Mexican plum, and it could be used in the food industry as ingredient to develop functional foods.
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19
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XAVIER VIVIANEL, FEITOZA GEORGES, BARBOSA JULYANNEMARIAL, ARAÚJO KATARYNNASDE, SILVA MÁRCIAVDA, CORREIA MARIATEREZAS, SOUZA MARTHYNAPDE, CARNEIRO-DA-CUNHA MARIADASGRAÇAS. Nutritional and technological potential of Umbu (Spondias tuberosa Arr. Cam.) processing by-product flour. AN ACAD BRAS CIENC 2022; 94:e20200940. [DOI: 10.1590/0001-3765202220200940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Accepted: 08/30/2020] [Indexed: 11/22/2022] Open
Affiliation(s)
- VIVIANE L. XAVIER
- Universidade Federal de Pernambuco (UFPE), Brazil; Universidade Federal de Pernambuco (UFPE), Brazil
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20
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Triaux Z, Briard L, Petit O, Marchioni E, Julien-David D. Effect of simulated foregut digestion on the antioxidant capacity of plants naturally consumed by horses. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2021.115121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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21
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Effect of in vitro digestion on phenolic compounds and antioxidant capacity of different apple (Malus domestica) varieties harvested in Mexico. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101311] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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22
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A Comparative Analysis of Different Varietal of Fresh and Dried Figs by In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Activities. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2021. [DOI: 10.2478/aucft-2021-0002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
Varietal and sun-drying effects on phenolic compounds and their antioxidant activity were investigated during the in vitro gastrointestinal digestion of fresh and dried figs. The total phenolic compounds (phenolic, flavonoids, and proanthocyanidin) and their antioxidant activity (ferric reducing power; free radical scavenging activity DPPH, and phosphomolybdenum test) were evaluated before and after digestion. The total phenolic compounds and the antioxidant capacities of fresh and dried figs obtained before digestion were significantly (p < 0.05) higher than those obtained after digestion. A significant decrease (p < 0.05) of phenolic compounds and their antioxidant activity was observed during different digestion phases (oral phase > gastric phase > intestinal phase). A positive correlation was found between the total phenolic compounds and the antioxidant activity tested for both fresh and dried figs. Furthermore, the results showed that the digestion has no effect on the total phenolic compounds; however, a negative influence of the pH and the enzymes was observed on these compounds and their antioxidant activity. During in vitro gastrointestinal digestion, the varietal and the sun-drying has no significant effect on the phenolic compounds and their antioxidant activity. Likewise, the fresh or dry variety kept a high content before and after the digestion.
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23
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AlAli M, Alqubaisy M, Aljaafari MN, AlAli AO, Baqais L, Molouki A, Abushelaibi A, Lai KS, Lim SHE. Nutraceuticals: Transformation of Conventional Foods into Health Promoters/Disease Preventers and Safety Considerations. Molecules 2021; 26:molecules26092540. [PMID: 33925346 PMCID: PMC8123587 DOI: 10.3390/molecules26092540] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 03/24/2021] [Accepted: 03/27/2021] [Indexed: 11/27/2022] Open
Abstract
Nutraceuticals are essential food constituents that provide nutritional benefits as well as medicinal effects. The benefits of these foods are due to the presence of active compounds such as carotenoids, collagen hydrolysate, and dietary fibers. Nutraceuticals have been found to positively affect cardiovascular and immune system health and have a role in infection and cancer prevention. Nutraceuticals can be categorized into different classes based on their nature and mode of action. In this review, different classifications of nutraceuticals and their potential therapeutic activity, such as anti-cancer, antioxidant, anti-inflammatory and anti-lipid activity in disease will be reviewed. Moreover, the different mechanisms of action of these products, applications, and safety upon consumers including current trends and future prospect of nutraceuticals will be included.
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Affiliation(s)
- Mudhi AlAli
- Health Sciences Division, Abu Dhabi Women’s College, Higher Colleges of Technology, Abu Dhabi 41012, United Arab Emirates; (M.A.); (M.A.); (M.N.A.); (A.O.A.); (L.B.); (K.-S.L.)
| | - Maream Alqubaisy
- Health Sciences Division, Abu Dhabi Women’s College, Higher Colleges of Technology, Abu Dhabi 41012, United Arab Emirates; (M.A.); (M.A.); (M.N.A.); (A.O.A.); (L.B.); (K.-S.L.)
| | - Mariam Nasser Aljaafari
- Health Sciences Division, Abu Dhabi Women’s College, Higher Colleges of Technology, Abu Dhabi 41012, United Arab Emirates; (M.A.); (M.A.); (M.N.A.); (A.O.A.); (L.B.); (K.-S.L.)
| | - Asma Obaid AlAli
- Health Sciences Division, Abu Dhabi Women’s College, Higher Colleges of Technology, Abu Dhabi 41012, United Arab Emirates; (M.A.); (M.A.); (M.N.A.); (A.O.A.); (L.B.); (K.-S.L.)
| | - Laila Baqais
- Health Sciences Division, Abu Dhabi Women’s College, Higher Colleges of Technology, Abu Dhabi 41012, United Arab Emirates; (M.A.); (M.A.); (M.N.A.); (A.O.A.); (L.B.); (K.-S.L.)
| | - Aidin Molouki
- Department of Avian Disease Research and Diagnostic, Razi Vaccine and Serum Research Institute, Agricultural Research Education and Extension Organization (AREEO), Karaj 31585-854, Iran;
| | - Aisha Abushelaibi
- Dubai Colleges, Higher Colleges of Technology, Dubai 16062, United Arab Emirates;
| | - Kok-Song Lai
- Health Sciences Division, Abu Dhabi Women’s College, Higher Colleges of Technology, Abu Dhabi 41012, United Arab Emirates; (M.A.); (M.A.); (M.N.A.); (A.O.A.); (L.B.); (K.-S.L.)
| | - Swee-Hua Erin Lim
- Health Sciences Division, Abu Dhabi Women’s College, Higher Colleges of Technology, Abu Dhabi 41012, United Arab Emirates; (M.A.); (M.A.); (M.N.A.); (A.O.A.); (L.B.); (K.-S.L.)
- Correspondence: or ; Tel.: +971-56-389-3757
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24
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Seraglio SKT, Schulz M, Gonzaga LV, Fett R, Costa ACO. Current status of the gastrointestinal digestion effects on honey: A comprehensive review. Food Chem 2021; 357:129807. [PMID: 33915465 DOI: 10.1016/j.foodchem.2021.129807] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2021] [Revised: 03/15/2021] [Accepted: 03/27/2021] [Indexed: 12/30/2022]
Abstract
In the past five years, more than 8000 scientific reports have been published on honey composition and its potential bioactivity as a source of pro-health components. However, the potential effectiveness of nutrients and other compounds in the human body is greatly influenced by the individual digestion conditions. Consequently, changes in the structure of honey components and their interactions with other constituents are expected and they may affect the bioaccessibility, the bioavailability, and further physiological functions of honey nutrients and bioactives. In this context, in addition to present key physiological characteristics for each step of the human digestion and their simulation aspects, this review also summarizes and discusses available data regarding the effect of the digestion (in vitro and in vivo) on honey compounds. Additionally, we consider the influence of the digestion on biological activities described for the compounds in the honey.
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Affiliation(s)
| | - Mayara Schulz
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil
| | - Luciano Valdemiro Gonzaga
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil
| | - Roseane Fett
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil
| | - Ana Carolina Oliveira Costa
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil.
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25
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Schulz M, Tischer Seraglio SK, Gonzaga LV, Costa ACO, Fett R. Phenolic Compounds in Euterpe Fruits: Composition, Digestibility, and Stability – A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1909060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Mayara Schulz
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | | | - Luciano Valdemiro Gonzaga
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Ana Carolina Oliveira Costa
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Roseane Fett
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
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26
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Impact of In Vitro Gastrointestinal Digestion on the Bioaccessibility of Phytochemical Compounds from Eight Fruit Juices. Molecules 2021; 26:molecules26041187. [PMID: 33672156 PMCID: PMC7927027 DOI: 10.3390/molecules26041187] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 02/16/2021] [Accepted: 02/19/2021] [Indexed: 11/17/2022] Open
Abstract
Fruits contain a number of useful substances including antioxidants. Their bio-accessibility after passing through the digestive tract is of primary importance when considering their benefits. In this respect, we investigated the effect of in vitro digestion on the phytochemicals of eight fruit juices. Freshly prepared juices from pomegranate, orange and grapefruit were used as well as commercially available juices from cherry, black grapes and aloe vera, blackberry and chokeberry, and two types of chokeberry and raspberries. Spectrophotometric and HPLC methods were used in order to analyse the sugar content, the total phenolic (TPC) and flavonoid contents (TFC), anthocyanins, phenolic acids and antioxidant activity. Principle component analysis was used to explain the differentiation among the types of fruit juice. Sugar recovery variation was between 4-41%. The bio-accessibility of TPC ranged from 13.52-26.49% and of flavonoids between 24.25-67.00%. The pomegranate juice and the juice of black grapes and aloe vera kept 58.12 and 50.36% of their initial anthocyanins content, while for the other samples less than 1.10% was established. As a result, a maximum of 30% remaining antioxidant activity was measured for some of the samples, but for most this was less than 10%. In conclusion, fruit juices are a rich source of biologically active substances, but a more detailed analysis of food transformation during digestion is needed.
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27
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Zhu Y, Yang S, Huang Y, Huang J, Li Y. Effect of in vitro gastrointestinal digestion on phenolic compounds and antioxidant properties of soluble and insoluble dietary fibers derived from hulless barley. J Food Sci 2021; 86:628-634. [PMID: 33462857 DOI: 10.1111/1750-3841.15592] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2020] [Revised: 12/02/2020] [Accepted: 12/14/2020] [Indexed: 01/14/2023]
Abstract
In this study, the bioaccessibility and antioxidant activity of phenolic compounds in insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) derived from hulless barley were evaluated by an in vitro gastrointestinal (GI) digestion model. The total phenolic and flavonoid contents, as well as antioxidant activity of phenolic compounds in IDF and SDF following GI digestion were studied. The results obtained showed an increase in total phenolic and flavonoid contents, as well antioxidant activity compared with undigested extracts. Moreover, the bioaccessibility indexes of phenolic compounds in IDF and SDF were 490.90 ± 3.10% and 1608.79 ± 40.63% respectively, after GI digestion. Similarly, the bioaccessibility indexes of flavonoids in IDF and SDF were 179.20 ± 15.16% and 814.36 ± 26.31%, respectively. Based on our findings, individual phenolic compounds show different stability in the digestion process. The content of ferulic acid has different trends in IDF and SDF during GI digestion. This study could provide a scientific basis for hulless barley DF as valuable food additives. PRACTICAL APPLICATION: Hulless barley is a unique cereal with potential health benefits due to high dietary fiber (DF) content and phenolic compounds. Phenolic compounds could be linked to DF through chemical bonds. Phenolic compounds in DF can be slowly and continuously released under acidic, alkaline, and enzymatic conditions by in vitro gastrointestinal digestion, which could maintain a higher phenolic concentration in the bloodstream and be beneficial for human health. This study could provide a scientific basis for hulless barley DF as valuable food additives.
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Affiliation(s)
- Yulin Zhu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, China
| | - Shihua Yang
- Library, Yunnan Agricultural University, Kunming, 650201, China
| | - Yonghua Huang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, China.,College of Tea (Puer), West Yunnan University of Applied Sciences, Dali, 671000, China
| | - Jiaqi Huang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, China
| | - Yongqiang Li
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, China
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M. El-Mess T, M. El-Said M, Salama HH, Mostafa Mo D, Ros G. Bioaccessibility of Encapsulated Mango Peel Phenolic Extract and its Application in Milk Beverage. INTERNATIONAL JOURNAL OF DAIRY SCIENCE 2020; 16:29-40. [DOI: 10.3923/ijds.2021.29.40] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/10/2024]
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29
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Effect of in vitro gastrointestinal digestion on bioaccessibility of phenolic compounds and antioxidant capacity of crustaceans residues with potential antidiabetic impact. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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30
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Nayak PK, Chandrasekar CM, Sundarsingh A, Kesavan RK. Effect of in-vitro digestion on the bio active compounds and biological activities of fruit pomaces. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:4707-4715. [PMID: 33087981 DOI: 10.1007/s13197-020-04507-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/18/2020] [Accepted: 04/30/2020] [Indexed: 10/24/2022]
Abstract
The effect of gastro intestinal digestion on total phenolic contents (TPC), total flavonoid contents (TFC), radical scavenging activity (RSA) and vitamin C levels of apple (Malus domestica) pomace and a local variety of jujube (Ziziphus mauritiana) pomace was evaluated after drying at 110 °C for 3 h in a hot air oven. The physicochemical properties and functional properties of apple and jujube pomaces were also assessed. Prior to digestion, apple pomace displayed greater levels of TPC, RSA and vitamin C (17.30 ± 0.59 GAE/g DW, 81.16 ± 3.27%, 0.078 ± 0.01 g/L, respectively) in comparison with jujube pomace (16.90 ± 0.66 GAE/g DW, 54.65 ± 2.09%, 0.069 ± 0.01 g/L, respectively), whereas, TFC level was found to be higher in jujube pomace (19.22 ± 0.87 QE/g DW). After digestion, both samples showed an increase in TPC (56.17 ± 2.14 and 52.01 ± 2.18 GAE/g DW for apple and jujube pomaces) and TFC levels (48.45 ± 1.87 and 53.82 ± 2.34 QE/g DW for apple and jujube pomaces) and it was perceived almost 3 to 4 times higher than the TPC and TFC of the samples before digestion. But, RSA of the fruit pomaces were found to be affected by the in vitro digestion which was observed as 54.65 ± 2.09 and 81.16 ± 3.27% respectively for apple and jujube pomaces. It may be suggested that the fruit powders may be incorporated in developing new functional foods rich in bio active compounds and thus can be utilized in different food applications.
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Affiliation(s)
- Prakash Kumar Nayak
- Department of FET, Central Institute of Technology, Kokrajhar, BTAD, Assam 783370 India
| | | | - Anjelina Sundarsingh
- Department of FET, Central Institute of Technology, Kokrajhar, BTAD, Assam 783370 India.,Department of FEBT, SERD, Asian Institute of Technology, Bangkok, Khlong Luang, 12120 Thailand
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31
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Wang J, Chen Y, Hu X, Feng F, Cai L, Chen F. Assessing the Effects of Ginger Extract on Polyphenol Profiles and the Subsequent Impact on the Fecal Microbiota by Simulating Digestion and Fermentation In Vitro. Nutrients 2020; 12:E3194. [PMID: 33086593 PMCID: PMC7650818 DOI: 10.3390/nu12103194] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2020] [Revised: 10/15/2020] [Accepted: 10/16/2020] [Indexed: 12/13/2022] Open
Abstract
The beneficial effects of ginger polyphenols have been extensively reported. However, their metabolic characteristics and health effects on gut microbiota are poor understood. The purpose of this study was to investigate the digestion stability of ginger polyphenols and their prebiotic effects on gut microbiota by simulating digestion and fermentation in vitro. Following simulated digestion in vitro, 85% of the polyphenols were still detectable, and the main polyphenol constituents identified in ginger extract are 6-, 8-, and 10-gingerols and 6-shogaol in the digestive fluids. After batch fermentation, the changes in microbial populations were measured by 16S rRNA gene Illumina MiSeq sequencing. In mixed-culture fermentation with fecal inoculate, digested ginger extract (GE) significantly modulated the fecal microbiota structure and promoted the growth of some beneficial bacterial populations, such as Bifidobacterium and Enterococcus. Furthermore, incubation with GE could elevate the levels of short-chain fatty acids (SCFAs) accompanied by a decrease in the pH value. Additionally, the quantitative PCR results showed that 6-gingerol (6G), as the main polyphenol in GE, increased the abundance of Bifidobacterium significantly. Therefore, 6G is expected to be a potential prebiotic that improves human health by promoting gut health.
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Affiliation(s)
- Jing Wang
- Ningbo Research Institute, Zhejiang University, Ningbo 310027, China; (J.W.); (F.F.); (L.C.)
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310027, China;
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 310027, China
| | - Yong Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310027, China;
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
| | - Fengqin Feng
- Ningbo Research Institute, Zhejiang University, Ningbo 310027, China; (J.W.); (F.F.); (L.C.)
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310027, China;
| | - Luyun Cai
- Ningbo Research Institute, Zhejiang University, Ningbo 310027, China; (J.W.); (F.F.); (L.C.)
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310027, China;
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 310027, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
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32
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Chelalba I, Benchikha N, Begaa S, Messaoudi M, Debbeche H, Rebiai A, Youssef FS. Phytochemical composition and biological activity of
Neurada procumbens
L. growing in southern Algeria. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14774] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Imane Chelalba
- Chemistry Department University of Hamma Lakhdar El Oued Algeria
| | - Naima Benchikha
- Chemistry Department University of Hamma Lakhdar El Oued Algeria
| | - Samir Begaa
- Nuclear Research Centre of Birine Djelfa Algeria
| | | | - Hanane Debbeche
- Chemistry Department University of Hamma Lakhdar El Oued Algeria
| | - Abdelkrim Rebiai
- Chemistry Department University of Hamma Lakhdar El Oued Algeria
| | - Fadia S. Youssef
- Faculty of Pharmacy Department of Pharmacognosy Ain Shams University Cairo Egypt
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33
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Barak TH, Celep E, İnan Y, Yeşilada E. In vitro human digestion simulation of the bioavailability and antioxidant activity of phenolics from Sambucus ebulus L. fruit extracts. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100711] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Cheng A, Hou C, Sun J, Wan F. Effect of steam explosion on phenolic compounds and antioxidant capacity in adzuki beans. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4495-4503. [PMID: 32399976 DOI: 10.1002/jsfa.10490] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 04/23/2020] [Accepted: 05/13/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Steam explosion is increasingly being used in the food processing industry as an efficient pretreatment technology. It is currently being used to pretreat adzuki beans at a pressure of 0.25-1.0 Mpa for 30 s and 90 s. In this study, the total polyphenol (TP) content in adzuki beans, including free polyphenols (FP) and bound polyphenols (BP), and their antioxidant activity, were determined after steam explosion treatment. RESULTS The results showed that steam explosion can form large cavities and intercellular spaces, which aid the release of polyphenols. After steam explosion, the FP, BP, and TP content increased. The antioxidant capacity of FP and BP also increased, which demonstrated that there was a positive correlation between the polyphenol content and antioxidant capacity. Compounds of FP and BP were further identified by high-performance liquid chromatography (HPLC). Protocatechin was the main ingredient in FP and BP, and protocatechin was higher in FP. Isoquercetin only exists in FP, and caffeic acid only in BP. After steam explosion, an increase in the protocatechin, catechin, and epicatechin content was detected in FP and BP. The phenolic compound and antioxidant capacity yield was increased at a pressure of 0.25-0.75 Mpa, however it decreased at 1.0 Mpa. A pressure of 0.75 Mpa for 90 s is the optimal condition for polyphenol separation in adzuki beans. CONCLUSION A proper and reasonable steam explosion can effectively increase the release of phenolics and enhance the antioxidant capacity in adzuki beans. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Anwei Cheng
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Chunyu Hou
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Jinyue Sun
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Fachun Wan
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, China
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35
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Zhao C, Miao J, Li X, Chen X, Mao X, Wang Y, Hua X, Gao W. Impact of in vitro simulated digestion on the chemical composition and potential health benefits of Chaenomeles speciosa and Crataegus pinnatifida. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2019.100511] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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36
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Smilin Bell Aseervatham G, Abbirami E, Sivasudha T, Ruckmani K. Passiflora caerulea L. fruit extract and its metabolites ameliorate epileptic seizure, cognitive deficit and oxidative stress in pilocarpine-induced epileptic mice. Metab Brain Dis 2020; 35:159-173. [PMID: 31728889 DOI: 10.1007/s11011-019-00501-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/12/2018] [Accepted: 09/30/2019] [Indexed: 01/13/2023]
Abstract
The anticonvulsant potential of aqueous fruit extract of Passiflora caerulea (PCAE) was evaluated in swiss albino mice induced by pilocarpine. The antioxidant activities of PCAE were determined which showed strong antioxidant activity and the polyphenol compounds such as ginsenoside, naringenin, chrysoeriol 8-c-glucoside, luteolin-6-C-glucoside, apigenin-6,8-di-C-β-D-glucopyranoside were profiled through RP-HPLC and UPLC-ESI-MS/MS. Chronic effects of PCAE on pilocarpine (85 mg/kg; i.p)-induced convulsions were evaluated in Swiss adult male albino mice. PCAE at 100 and 200 mg/kg, (p.o.) and diazepam (5 mg/kg, i.p) were administered once daily for 15 days. In Y-maze test, percentage of correct entry by pilocarpine administered animals were significantly lower when compared to control, whereas PCAE at both doses improved the alteration score significantly. Administration of higher dose (200 mg/kg) of PCAE significantly delayed onset of convulsions and decreased duration of clonic convulsions. Association of ROS production during seizure period was further confirmed by histopathological studies revealing loss of normal neuronal cells in hippocampus region. The data obtained showed anticonvulsant activity and improved cognitive function; reduced the oxidative damage and significantly activated the cholinergic neurotransmission in a dose dependent manner similar to diazepam which is evident in the biochemical parameters and histopathological study, suggesting therapeutic potential for epilepsy and neurodegeneration.
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Affiliation(s)
- G Smilin Bell Aseervatham
- National Facility for Drug Development for Academia, Pharmaceutical and Allied Industries, Centre for Excellence in Nanobio Translational REsearch (CENTRE), Anna University, BIT campus, Tiruchirappalli, Tamilnadu, 620 024, India
- PG and Research Department of Biotechnology & Bioinformatics, Holy Cross College (Autonomous), Bharathidasan University, Tiruchirappalli, Tamilnadu, 620 002, India
| | - E Abbirami
- Department of Environmental Biotechnology, Bharathidasan University, Tiruchirappalli, Tamilnadu, 620 024, India
| | - T Sivasudha
- Department of Environmental Biotechnology, Bharathidasan University, Tiruchirappalli, Tamilnadu, 620 024, India.
| | - K Ruckmani
- National Facility for Drug Development for Academia, Pharmaceutical and Allied Industries, Centre for Excellence in Nanobio Translational REsearch (CENTRE), Anna University, BIT campus, Tiruchirappalli, Tamilnadu, 620 024, India.
- Department of Pharmaceutical Technology, Anna University, BIT campus, Tiruchirappalli, Tamilnadu, 620 024, India.
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Rodríguez-Solana R, Coelho N, Santos-Rufo A, Gonçalves S, Pérez-Santín E, Romano A. The Influence of In Vitro Gastrointestinal Digestion on the Chemical Composition and Antioxidant and Enzyme Inhibitory Capacities of Carob Liqueurs Obtained with Different Elaboration Techniques. Antioxidants (Basel) 2019; 8:E563. [PMID: 31744100 PMCID: PMC6912352 DOI: 10.3390/antiox8110563] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Revised: 11/12/2019] [Accepted: 11/13/2019] [Indexed: 12/13/2022] Open
Abstract
Carob liqueur is a traditional Mediterranean alcoholic beverage obtained via a wide range of production techniques contributing to the different organoleptic attributes of the final product. The aim of this research was to evaluate the stability of the chemical composition and biological capacities (antioxidant and enzyme inhibition) under in vitro simulated gastrointestinal digestion of liqueurs prepared by flavouring the fig spirit with carob pulp by maceration, distillation, percolation, or aqueous and hydro-alcoholic infusions. For this purpose, the phenolic and furanic compositions, the total phenolic (TPC) and flavonoid (TFC) contents, antioxidant capacity (AC), and enzyme inhibitory potential against acethylcholinesterase, tyrosinase, α-glucosidase and α-amylase enzymes were evaluated. The content of gallic acid decreased after gastrointestinal digestion, while TPC, TFC, and AC significantly increased after each digestion phase. Overall, no significantly different enzyme inhibitions (p < 0.05) were observed among digested liqueurs, with moderate inhibition against acethylcholinesterase and tyrosinase (enzymes related with neurodegenerative diseases), and potent and low inhibitory capacities for α-glucosidase and α-amylase, respectively (ideal conditions employed in antidiabetic therapy). The study indicates that hydro-alcoholic infusion and maceration were the most appropriate methods to obtain liqueurs with higher values of the aforementioned parameters and safe levels of toxic furanics.
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Affiliation(s)
- Raquel Rodríguez-Solana
- Faculdade de Ciências e Tecnologia (MeditBio), Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (N.C.); (S.G.)
| | - Natacha Coelho
- Faculdade de Ciências e Tecnologia (MeditBio), Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (N.C.); (S.G.)
| | - Antonio Santos-Rufo
- Laboratory of Plant Pathology, Area of Crop Protection, Andalusian Institute of Agricultural Research and Training (IFAPA), Centro ‘Alameda del Obispo’, Apartado 3092, 14080 Cordoba, Spain;
| | - Sandra Gonçalves
- Faculdade de Ciências e Tecnologia (MeditBio), Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (N.C.); (S.G.)
| | - Efrén Pérez-Santín
- Graduate School of Engineering and Technology, Universidad Internacional de La Rioja (UNIR), Av. de la Paz, 137, Logroño, 26006 La Rioja, Spain;
| | - Anabela Romano
- Faculdade de Ciências e Tecnologia (MeditBio), Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (N.C.); (S.G.)
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Dechsupa N, Kantapan J, Tungjai M, Intorasoot S. Maprang " Bouea macrophylla Griffith" seeds: proximate composition, HPLC fingerprint, and antioxidation, anticancer and antimicrobial properties of ethanolic seed extracts. Heliyon 2019; 5:e02052. [PMID: 31338468 PMCID: PMC6625972 DOI: 10.1016/j.heliyon.2019.e02052] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2018] [Revised: 03/25/2019] [Accepted: 07/04/2019] [Indexed: 11/15/2022] Open
Abstract
In this study, the Maprang (Bouea macrophylla Griffith) seeds of 3 Thai varieties of this plant were studied in terms of nutrition, phytochemicals, chemical antioxidants and the bioactivity of their extracts. Maprang seeds revealed high levels of carbohydrates, dietary fiber, energy, potassium, phosphorus, magnesium, and calcium. The Maprang seed extracts possessed a high polyphenolic content and exhibited antioxidant properties against DPPH˙, ABTS˙+, and ferric reduction. Additionally, 18-compounds were charaterized by RP-HPLC-DAD with two being recognized as gallic acid and ellagic acid and 16-unknown gallotannins. The HPLC fingerprint was composed of 4 major compounds. The extract showed active growth inhibition against leukemia, lung cancer cell lines and for 15 strains of bacteria. It is known to be particularly effective in drug resistant cells. Our results indicated that maprang seeds are a new natural source of nutrition, minerals and phytochemicals that may be applicable for use as a food supplement and as an effective drug in the treatment of certain diseases.
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Affiliation(s)
- Nathupakorn Dechsupa
- Department of Radiologic Technology, Faculty of Associated Medical Sciences, Chiang Mai University, 110 Intawaroros Rd., Sripoom, Chiang Mai, 50200, Thailand
| | - Jiraporn Kantapan
- Department of Radiologic Technology, Faculty of Associated Medical Sciences, Chiang Mai University, 110 Intawaroros Rd., Sripoom, Chiang Mai, 50200, Thailand
| | - Montree Tungjai
- Department of Radiologic Technology, Faculty of Associated Medical Sciences, Chiang Mai University, 110 Intawaroros Rd., Sripoom, Chiang Mai, 50200, Thailand
| | - Sorasak Intorasoot
- Department of Medical Technology, Faculty of Associated Medical Sciences, Chiang Mai University, 110 Intawaroros Rd., Sripoom, Chiang Mai, 50200, Thailand
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39
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The effects of vacuum and freeze-drying on the physicochemical properties and in vitro digestibility of phenolics in oyster mushroom (Pleurotus ostreatus). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00149-w] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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40
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Gocmen D, Sahan Y, Yildiz E, Coskun M, Aroufai İA. Use of coffee silverskin to improve the functional properties of cookies. Journal of Food Science and Technology 2019; 56:2979-2988. [PMID: 31205353 DOI: 10.1007/s13197-019-03773-y] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/25/2019] [Accepted: 04/04/2019] [Indexed: 10/27/2022]
Abstract
The purpose of this study was to determine the suitability of coffee silverskin (CSS) supplementation to enhance phenolic content and antioxidant capacity of cookies. Cookie samples were prepared with partial replacement of wheat flour by CSS (2.5, 5.0, and 7.5%). Spread ratios were found lower in all cookies with CSS than in control. Cookies became darker with increasing levels of CSS. This is due to the fact that CSS has a dark color like cocoa. CSS supplementation had improved functional quality of cookies by increasing phenolic contents, antioxidant capacities, and in vitro bioaccessibilities of them. According to the sensory evaluation, all samples with CSS received 6 and above scores (6: like slightly, 7: like moderately) for all attributes from the panelists. The results demonstrated that CSS supplementation have a good potential for developing functional and acceptable cookies and similar bakery products.
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Affiliation(s)
- Duygu Gocmen
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa, Turkey
| | - Yasemin Sahan
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa, Turkey
| | - Elif Yildiz
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa, Turkey
| | - Meral Coskun
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa, Turkey
| | - İdriss Amit Aroufai
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa, Turkey
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41
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Yildiz E, Gungor G, Yilmaz H, Gocmen D. Changes in bioaccessibility, phenolic content and antioxidant capacity of novel crackers with turmeric (Curcuma longa L.) and mahaleb (Prunus mahaleb L.) powders. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2018.1334] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- E. Yildiz
- Uludag University, Faculty of Agriculture, Department of Food Engineering, Gorukle-Bursa 16059, Turkey
| | - G. Gungor
- Uludag University, Faculty of Agriculture, Department of Food Engineering, Gorukle-Bursa 16059, Turkey
| | - H. Yilmaz
- Uludag University, Faculty of Agriculture, Department of Food Engineering, Gorukle-Bursa 16059, Turkey
| | - D. Gocmen
- Uludag University, Faculty of Agriculture, Department of Food Engineering, Gorukle-Bursa 16059, Turkey
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42
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Goulas V, Hadjisolomou A. Dynamic changes in targeted phenolic compounds and antioxidant potency of carob fruit (Ceratonia siliqua L.) products during in vitro digestion. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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43
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Shumoy H, Gabaza M, Vandevelde J, Raes K. Impact of fermentation on in vitro bioaccessibility of phenolic compounds of tef injera. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.085] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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44
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Kan L, Nie S, Hu J, Wang S, Bai Z, Wang J, Zhou Y, Jiang J, Zeng Q, Song K. Comparative study on the chemical composition, anthocyanins, tocopherols and carotenoids of selected legumes. Food Chem 2018; 260:317-326. [PMID: 29699675 DOI: 10.1016/j.foodchem.2018.03.148] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2017] [Revised: 03/01/2018] [Accepted: 03/31/2018] [Indexed: 11/16/2022]
Abstract
Twenty-nine legumes were assessed for their nutritional and phytochemical compositions. Soybean and black soybean had the highest protein contents (34.05-42.65 g/100 g DW, dry weight of legumes), particularly being a rich source of lysine (1.78-2.23 g/100 g DW. Soybean and black soybean had the highest fat contents (14.13-22.19 g/100 g DW). Broad beans had the highest unsaturated fatty acids (83.57-89.01 g/100 g fatty acid), particularly rich in α-linolenic and linoleic acid. The highest and the lowest dietary fiber were found in red kidney beans (35.36 g/100 g DW) and mung beans (22.77 g/100 g DW), respectively. Except for soybean and white kidney bean, 6 major anthocyanins in the legumes samples were identified. The soybean contained the highest total tocopherols content (90.40-120.96 μg/g dry weight of beans), followed by black soybean (66.13-100.76 μg/g DW). The highest carotenoids were found in lentils (4.53-21.34 μg/g DW) and red kidney beans (8.29-20.95 μg/g DW).
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Affiliation(s)
- Lijiao Kan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Jielun Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Sunan Wang
- Canadian Food and Wine Institute, Niagara College, 135 Taylor Road, Niagara-on-the-Lake, Ontario L0S 1J0, Canada
| | - Zhouya Bai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Junqiao Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yaomin Zhou
- Institute for Quality & Safety and Standards of Agricultural Products Research, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China
| | - Jun Jiang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Qin Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Ke Song
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
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45
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Chaalal M, Ydjedd S, Harkat A, Namoune H, Kati D. Effect of in vitro gastrointestinal digestion on antioxidant potential of three prickly pear variety extracts. ACTA ALIMENTARIA 2018. [DOI: 10.1556/066.2018.47.3.9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- M. Chaalal
- Institut de la Nutrition, de l’Alimentation et de Technologies Agro-Alimentaires « I.N.A.T.A-A » Université des Frères Mentouri Constantine, Route de Ain-El-Bey 25017, Constantine. Algeria
- Laboratoire de Biochimie Appliquée, Faculté́ des Sciences de la Nature et de la Vie, Université́ de Bejaia, 06000 Bejaia. Algeria
| | - S. Ydjedd
- Laboratoire de Biochimie Appliquée, Faculté́ des Sciences de la Nature et de la Vie, Université́ de Bejaia, 06000 Bejaia. Algeria
| | - A. Harkat
- Institut de la Nutrition, de l’Alimentation et de Technologies Agro-Alimentaires « I.N.A.T.A-A » Université des Frères Mentouri Constantine, Route de Ain-El-Bey 25017, Constantine. Algeria
| | - H. Namoune
- Institut de la Nutrition, de l’Alimentation et de Technologies Agro-Alimentaires « I.N.A.T.A-A » Université des Frères Mentouri Constantine, Route de Ain-El-Bey 25017, Constantine. Algeria
| | - D.E. Kati
- Laboratoire de Biochimie Appliquée, Faculté́ des Sciences de la Nature et de la Vie, Université́ de Bejaia, 06000 Bejaia. Algeria
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46
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Thuengtung S, Niwat C, Tamura M, Ogawa Y. In vitro examination of starch digestibility and changes in antioxidant activities of selected cooked pigmented rice. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2017.12.014] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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47
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Seraglio SKT, Gonzaga LV, Schulz M, Vitali L, Micke GA, Costa ACO, Fett R, Borges GDSC. Effects of gastrointestinal digestion models in vitro
on phenolic compounds and antioxidant activity of juçara (Euterpe edulis
). Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13816] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Siluana Katia Tischer Seraglio
- Departament of Food Science and Technology; Rodovia Admar Gonzaga; 1346, Itacorubi, CEP 88034-001 Florianopolis SC Brazil
| | - Luciano Valdemiro Gonzaga
- Departament of Food Science and Technology; Rodovia Admar Gonzaga; 1346, Itacorubi, CEP 88034-001 Florianopolis SC Brazil
| | - Mayara Schulz
- Departament of Food Science and Technology; Rodovia Admar Gonzaga; 1346, Itacorubi, CEP 88034-001 Florianopolis SC Brazil
| | - Luciano Vitali
- Departament of Chemistry; Federal University of Santa Catarina; Campus Universitário Trindade; CEP 88040-900 Florianopolis SC Brazil
| | - Gustavo Amadeu Micke
- Departament of Chemistry; Federal University of Santa Catarina; Campus Universitário Trindade; CEP 88040-900 Florianopolis SC Brazil
| | - Ana Carolina Oliveira Costa
- Departament of Food Science and Technology; Rodovia Admar Gonzaga; 1346, Itacorubi, CEP 88034-001 Florianopolis SC Brazil
| | - Roseane Fett
- Departament of Food Science and Technology; Rodovia Admar Gonzaga; 1346, Itacorubi, CEP 88034-001 Florianopolis SC Brazil
| | - Graciele Da Silva Campelo Borges
- Department of Food Technology; Federal University of Paraíba; Campus Mangabeira, Distrito Industrial; CEP 58058-600 João Pessoa PB Brazil
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48
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Rocchetti G, Chiodelli G, Giuberti G, Lucini L. Bioaccessibility of phenolic compounds following in vitro large intestine fermentation of nuts for human consumption. Food Chem 2018; 245:633-640. [DOI: 10.1016/j.foodchem.2017.10.146] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2017] [Revised: 10/13/2017] [Accepted: 10/31/2017] [Indexed: 10/18/2022]
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49
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Savran A, Zengin G, Aktumsek A, Mocan A, Glamoćlija J, Ćirić A, Soković M. Phenolic compounds and biological effects of edible Rumex scutatus and Pseudosempervivum sempervivum: potential sources of natural agents with health benefits. Food Funct 2018; 7:3252-62. [PMID: 27364042 DOI: 10.1039/c6fo00695g] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The present study outlines a chemical characterization and further effects beneficial to health of edible Rumex scutatus and Pseudosempervivum sempervivum, in addition to presenting the antioxidant, enzyme inhibitory effects and antimicrobial properties of different extracts. The phenolic compounds composition of the extracts was assessed by RP-HPLC-DAD, outlining benzoic acid and rutin as major constituents in P. sempervivum and rutin and hesperidin in R. scutatus. Moreover, further biological effects were tested on key enzymes involved in diabetes mellitus, Alzheimer's disease and skin melanogenesis revealing an important tyrosinase inhibitory effect of Pseudosempervivum water extract. Moreover, both species possessed antimicrobial properties towards bacteria and fungi relevant to public health. Accordingly, we find that R. scutatus and P. sempervivum can be considered as novel functional foods because they are rich sources of biologically active compounds that provide health benefits.
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Affiliation(s)
- Ahmet Savran
- Department of Biology, Faculty of Science and Arts, Nigde University, Nigde, Turkey
| | - Gokhan Zengin
- Department of Biology, Faculty of Science, Selcuk University, Konya, Turkey.
| | | | - Andrei Mocan
- Department of Pharmaceutical Botany, "Iuliu Hatieganu" University of Medicine and Pharmacy, 8, V. Babes Street, Cluj-Napoca, Romania
| | - Jasmina Glamoćlija
- Institute for Biological Research "Siniša Stanković" University of Belgrade, Belgrade, Serbia.
| | - Ana Ćirić
- Institute for Biological Research "Siniša Stanković" University of Belgrade, Belgrade, Serbia.
| | - Marina Soković
- Institute for Biological Research "Siniša Stanković" University of Belgrade, Belgrade, Serbia.
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50
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Viuda-Martos M, Lucas-Gonzalez R, Ballester-Costa C, Pérez-Álvarez JA, Muñoz LA, Fernández-López J. Evaluation of protective effect of different dietary fibers on polyphenolic profile stability of maqui berry (Aristotelia chilensis(Molina) Stuntz) duringin vitrogastrointestinal digestion. Food Funct 2018; 9:573-584. [DOI: 10.1039/c7fo01671a] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
We investigate the protective effect of dietary fibers on the recovery and bioaccessibility indexes, and the stability of polyphenolic compounds of maqui berry powder subjected toin vitrogastrointestinal digestion.
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Affiliation(s)
- Manuel Viuda-Martos
- IPOA Research Group. Agro-Food Technology Department. Escuela Politécnica Superior de Orihuela. Miguel Hernández University
- Orihuela
- Spain
| | - Raquel Lucas-Gonzalez
- IPOA Research Group. Agro-Food Technology Department. Escuela Politécnica Superior de Orihuela. Miguel Hernández University
- Orihuela
- Spain
| | - Carmen Ballester-Costa
- IPOA Research Group. Agro-Food Technology Department. Escuela Politécnica Superior de Orihuela. Miguel Hernández University
- Orihuela
- Spain
| | - José A. Pérez-Álvarez
- IPOA Research Group. Agro-Food Technology Department. Escuela Politécnica Superior de Orihuela. Miguel Hernández University
- Orihuela
- Spain
| | - Loreto A. Muñoz
- Universidad Central de Chile
- Facultad de Ingeniería
- Santiago de Chile
- Chile
| | - Juana Fernández-López
- IPOA Research Group. Agro-Food Technology Department. Escuela Politécnica Superior de Orihuela. Miguel Hernández University
- Orihuela
- Spain
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