1
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Nowak N, Cholewa-Wójcik A, Tkaczewska J, Grzebieniarz W, Tkacz K, Modzelewska-Kapituła M, Zduńczyk W, Kopeć M, Jamróz E. The use of active compounds to shape the quality of active double-layer films based on furcellaran intended for packaging salad-dressing - Assessment of utilitarian and storage properties. Food Chem 2024; 438:137957. [PMID: 37976877 DOI: 10.1016/j.foodchem.2023.137957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 11/05/2023] [Accepted: 11/07/2023] [Indexed: 11/19/2023]
Abstract
In order to obtain innovative, high-quality biodegradable packaging, double-layer films based on furcellaran and gelatin, enriched with plant extracts were created. The films were assessed considering their potential utility, applications and environmental impact. The mechanical properties over a period of nine months were studied and it was noted that the passing of time had a beneficial effect on these parameters. The antioxidant properties was also examined, with the highest results obtained using the DPPH and metal chelating activity methods for GE (76.64 % and 9.85 % respectively), while this film showed the lowest FRAP value (5.99 %) compared to the highest obtained for DTE (52.62 %). For the first time, the possibility of using the double-layer active FUR/GEL film as packaging for salad-dressing was evaluated, but no improvement in parameters was observed regardless of the extract used. The environmental impact analysis showed the ability to completely decomposed in vermicompost within several days.
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Affiliation(s)
- Nikola Nowak
- Department of Chemistry, University of Agriculture, ul. Balicka 122, PL-30-149 Kraków, Poland.
| | - Agnieszka Cholewa-Wójcik
- Department of Product Packaging, Cracow University of Economics, ul. Rakowicka 27, PL-31-510 Kraków, Poland
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, PL-30-149 Kraków, Poland
| | - Wiktoria Grzebieniarz
- Department of Chemistry, University of Agriculture, ul. Balicka 122, PL-30-149 Kraków, Poland
| | - Katarzyna Tkacz
- Department of Food Microbiology, Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland
| | - Monika Modzelewska-Kapituła
- Department of Food Microbiology, Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland
| | - Weronika Zduńczyk
- Department of Food Microbiology, Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland
| | - Michał Kopeć
- Department of Agricultural and Environmental Chemistry, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Kraków, Poland
| | - Ewelina Jamróz
- Department of Chemistry, University of Agriculture, ul. Balicka 122, PL-30-149 Kraków, Poland; Department of Product Packaging, Cracow University of Economics, ul. Rakowicka 27, PL-31-510 Kraków, Poland
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2
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Yosefiyan M, Mahdian E, Kordjazi A, Hesarinejad MA. Freeze-dried persimmon peel: A potential ingredient for functional ice cream. Heliyon 2024; 10:e25488. [PMID: 38352736 PMCID: PMC10862669 DOI: 10.1016/j.heliyon.2024.e25488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Revised: 01/20/2024] [Accepted: 01/29/2024] [Indexed: 02/16/2024] Open
Abstract
The peels are considered part of waste products, which are generally discarded. The use of persimmon peel is associated with its phenolic content, dietary fibers, minerals, and pectins. The main objective of this study was to evaluate changes in antioxidant activity, total phenolic contents (TPC), and color parameters of persimmon peels after freeze drying (-85 °C for 24h), vacuum oven drying (45 °C for 12h), oven drying (50 °C for 12h) and microwave oven drying treatment (900W for 10s). In the next step, the functional ice cream was prepared and studied by adding dried persimmon peel powder (DPPP). Various properties of the resulting ice cream at 4 levels of DPPP addition were investigated. The results showed that the highest value of L*,a*,and b* parameters were in the freeze-dried sample. There was a significant difference in the TPC of samples that dried by different methods (p < 0.05). The highest amount of TPC was observed in the freeze-dried sample (673 ± 2.0 mgGAE/100g) and the lowest one was observed in the oven-dried sample (352 ± 0.5 mgGAE/100g). The highest value for IC50 (concentration of the antioxidant compound that is necessary for the DPPH radical concentration to reach 50 % of the initial value) was in the sample dried in the oven, following the vacuum oven, microwave, and the lowest value was in the freeze-dried sample. DPPP produced by the freeze-drying method was applied in ice cream formulation at different levels (0-3 %wt.). By increasing the amount of DPPP from 0 to 3 %, the overrun and L* decreased and a*, b*, hardness, and melting resistance of ice cream increased significantly (p < 0.05). Based on our findings, DPPP has the potential to be applied as an added-value ingredient in the ice cream industry to improve the functional characteristics of its products.
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Affiliation(s)
- Mahdi Yosefiyan
- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
| | - Elham Mahdian
- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
| | - Arefeh Kordjazi
- Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran
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3
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Chaji M, Jahanara Z. Use of tannase-producing bacteria isolated from the rumen to improve the nutritional value of pomegranate peel for fattening lambs. Vet Med Sci 2024; 10:e31347. [PMID: 38227709 PMCID: PMC10790326 DOI: 10.1002/vms3.1347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 10/05/2023] [Accepted: 12/10/2023] [Indexed: 01/18/2024] Open
Abstract
BACKGROUND The use of plants and by-products, which are containing a high amount of secondary and anti-nutritional compounds such as tannins, in animal feed is limited. The methods that can reduce these compounds make facilitate their use in animal feed. OBJECTIVES The aim of this study was to reduce the adverse effects of pomegranate peel (PP) tannin for fattening lambs using the tannase-producing bacteria. METHODS Twenty-one Arabi male lambs (averagely 35 ± 3.8 kg weight and 8 ± 1.0 months age) were used in a completely randomized design with three treatments and seven replications in the present experiment. The experimental treatments included 1 - control diet (CNT, no PP), 2 - diet containing untreated PP (raw PP, UTPP) and 3 - diet containing PP treated with tannase-producing bacteria (bacteria treating PP, BTPP). RESULTS Using UTPP decreased nutrient intake compared to the control and treatment with tannase-producing bacteria again significantly increased nutrient intake compared to the UTPP (p < 0.05). The digestibilities of organic matter, neutral detergent fibre and acid detergent fibre in the control treatment were significantly higher than UTPP and BTPP and in the BTPP were significantly higher than the UTPP (p < 0.05). The use of UTPP in the diet significantly decreased the pH, ammonia nitrogen concentration and the total protozoa population of the rumen compared to the control (p < 0.05), and treatment with bacteria increased them again. The lowest total protozoa population was observed in UTPP treatments (p < 0.05). The highest concentration of blood glucose was observed in UTPP; however, the highest concentrations of blood urea nitrogen, cholesterol, triglyceride, high-density lipoprotein (non-significant) and low-density lipoprotein were in the control treatment. The effect of experimental treatments on the dry matter consumption of the whole period was significant; however, there was no significant effect on average daily gain, feed conversion ratio, feed efficiency and longissimus muscle colorimetric systems. CONCLUSIONS Therefore, considering the positive effects of treatment PP with tannin-degrading bacteria relative to raw PP, using these bacteria is a proper way to reduce tannin, thus improving the nutritional value of PP for ruminants.
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Affiliation(s)
- Morteza Chaji
- Department of Animal ScienceFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of Khuzestan, MollasaniAhvazKhuzestanIran
| | - Zahra Jahanara
- Department of Animal ScienceFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of Khuzestan, MollasaniAhvazKhuzestanIran
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4
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Zheng C, Li J, Liu H, Wang Y. Review of postharvest processing of edible wild-grown mushrooms. Food Res Int 2023; 173:113223. [PMID: 37803541 DOI: 10.1016/j.foodres.2023.113223] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 06/30/2023] [Accepted: 07/03/2023] [Indexed: 10/08/2023]
Abstract
Edible wild-grown mushrooms, plentiful in resources, have excellent organoleptic properties, flavor, nutrition, and bioactive substances. However, fresh mushrooms, which have high water and enzymatic activity, are not protected by cuticles and are easily attacked by microorganisms. And wild-grown mushroom harvesting is seasonal the harvest of edible wild-grown mushrooms is subject to seasonality, so their market availability is challenging. Many processing methods have been used for postharvest mushroom processing, including sun drying, freezing, packaging, electron beam radiation, edible coating, ozone, and cooking, whose effects on the parameters and composition of the mushrooms are not entirely positive. This paper reviews the effect of processing methods on the quality of wild and some cultivated edible mushrooms. Drying and cooking, as thermal processes, reduce hardness, texture, and color browning, with the parallel that drying reduces the content of proteins, polysaccharides, and phenolics while cooking increases the chemical composition. Freezing, which allows mushrooms to retain better hardness, color, and higher chemical content, is a better processing method. Water washing and ozone help maintain color by inhibiting enzymatic browning. Edible coating facilitates the maintenance of hardness and total sugar content. Electrolytic water (EW) maintains total phenol levels and soluble protein content. Pulsed electric field and ultrasound (US) inhibit microbial growth. Frying maintains carbohydrates, lipids, phenolics, and proteins. And the mushrooms processed by these methods are safe. They are the focus of future research that combines different methods or develops new processing methods, molecular mechanisms of chemical composition changes, and exploring the application areas of wild mushrooms.
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Affiliation(s)
- Chuanmao Zheng
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650200, China
| | - Jieqing Li
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China
| | - Honggao Liu
- Yunnan Key Laboratory of Gastrodia and Fungi Symbiotic Biology, Zhaotong University, Zhaotong 657000, Yunnan, China.
| | - Yuanzhong Wang
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650200, China.
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5
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Al-Dabbas MM, Moumneh M, Hamad HJ, Abughoush M, Abuawad B, Al-Nawasrah BA, Al-Jaloudi R, Iqbal S. Impact of Processing and Preservation Methods and Storage on Total Phenolics, Flavonoids, and Antioxidant Activities of Okra ( Abelmoschus esculentus L.). Foods 2023; 12:3711. [PMID: 37835364 PMCID: PMC10573059 DOI: 10.3390/foods12193711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 09/30/2023] [Accepted: 10/07/2023] [Indexed: 10/15/2023] Open
Abstract
Very few studies have thus far evaluated the impact of various processing and preservation techniques (blanching, frying, freezing, dehydration, and sun drying) on the levels of total phenolics, flavonoids, and antioxidant activities of okra. The primary objective of this study was to evaluate the effects of different processing and preservation methods on the levels of phenolics, flavonoids, and antioxidant activities of okra. The ethanolic extracts of each sample were analyzed before and after preservation and storage for a period of three months. The results showed a significant improvement (p < 0.05) in total phenolic content (134.1 mg GAE/100g) and DPPH (1-1-diphenyl1-2-pricrylhydrazyl) scavenging activity (IC50 value of 3.0 mg/mL) in blanched okra when compared to fresh okra (86.35 mg GAE/100g and IC50 value of 3.8 mg/mL, respectively). Fresh okra exhibited the highest flavonoid content (105.75 mg QE/100g), while sun-dried okra samples stored for three months exhibited a decrease in total phenolic content (14.45 mg GAE/100g), total flavonoid contents (13.25 mg QE/100g), reducing power activity (23.30%), and DPPH scavenging activity (IC50 value of 134.8 mg/mL). The DPPH inhibition activities of all okra treatments showed a significant and positive correlation with the okra phenolic and flavonoid content (r = 0.702 and 0.67, respectively). The reducing power activity (%) of okra treatments exhibited a strong correlation (r) with phenolic contents (r = 0.966), and the correlation with flavonoid contents was 0.459. Generally, different processing and preservation methods of okra revealed that the impact on total phenolic and flavonoid contents, as well as antioxidant activities, was slightly significant among samples preserved using the same method during storage. In addition, blanched and frozen okra resulted in the highest retention of phenolic contents and antioxidant activities.
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Affiliation(s)
- Maher M. Al-Dabbas
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman 11942, Jordan; (M.M.A.-D.); (M.M.); (B.A.A.-N.)
- Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi 112612, United Arab Emirates; (M.A.); (B.A.)
| | - Majd Moumneh
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman 11942, Jordan; (M.M.A.-D.); (M.M.); (B.A.A.-N.)
| | - Hani J. Hamad
- Department of Clinical Nutrition and Dietetics, Faculty of Allied Medical Sciences, Philadelphia University, Amman 19392, Jordan;
| | - Mahmoud Abughoush
- Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi 112612, United Arab Emirates; (M.A.); (B.A.)
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan
| | - Balkees Abuawad
- Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi 112612, United Arab Emirates; (M.A.); (B.A.)
| | - Bha’a Aldin Al-Nawasrah
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman 11942, Jordan; (M.M.A.-D.); (M.M.); (B.A.A.-N.)
| | - Rawan Al-Jaloudi
- Faculty of Zarqa College, Al-Balqa Applied University, Zarqa 313, Jordan;
| | - Sehar Iqbal
- Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi 112612, United Arab Emirates; (M.A.); (B.A.)
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6
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Rababah TM, Al-U’datt MH, Angor M, Gammoh S, Abweni F, Magableh G, Almajwal A, Yücel S, AL-Rayyan Y, AL-Rayyan N. Effect of Drying and Freezing on the Phytochemical Properties of Okra during Storage. ACS OMEGA 2023; 8:34448-34457. [PMID: 37779931 PMCID: PMC10536064 DOI: 10.1021/acsomega.3c02560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Accepted: 08/21/2023] [Indexed: 10/03/2023]
Abstract
Okra (Abelmoschus esculentus L.) is known for its high nutritional value, including its content of phytochemicals. This study aims to investigate the effect of drying and freezing conditions on the phytochemical content of okra. Our results indicated that both air-drying and freezing okra during 6 months of storage showed a significant decrease in total phenolic content, flavonoid content, anthocyanin content, and antioxidant activity. Furthermore, higher levels of phytochemicals were found for okra samples treated with Na2SO4 solution when compared to untreated okra. The freezing process appeared to better preserve the content of the investigated phytochemicals when compared to the decrease after drying. Our research has determined that both immersing and freezing okra samples consistently yielded better results in the preservation of phytochemical properties over time, compared to other methods. This study is important for the food industry, as it highlights the importance of proper storage methods to retain the nutritional value of okra.
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Affiliation(s)
- Taha M. Rababah
- Department
of Nutrition and Food Technology, Jordan
University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Muhammad H. Al-U’datt
- Department
of Nutrition and Food Technology, Jordan
University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Malak Angor
- Nutrition
and Food Technology, Al-Balqa Applied University, Salt 19117, Jordan
| | - Sana Gammoh
- Department
of Nutrition and Food Technology, Jordan
University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Faten Abweni
- Department
of Nutrition and Food Technology, Jordan
University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Ghazi Magableh
- Industrial
Engineering Department, Yarmouk University, P.O. Box 21163, Irbid 21163, Jordan
| | - Ali Almajwal
- Department
of Community Health Sciences, College of Applied Medical Sciences, King Saud University, P.O. Box 10219, Riyadh 11433, Saudi Arabia
| | - Sevil Yücel
- Yildiz
Technical University, Istanbul 34210, Turkey
| | - Yara AL-Rayyan
- College
of
Agriculture and Life Sciences, University
of Wisconsin-Madison, Madison, Wisconsin 53706-1314, United States
| | - Numan AL-Rayyan
- School
of Medicine and Public Health, University
of Wisconsin-Madison, Madison, Wisconsin 53706-1314, United States
- National
Agricultural Research Center, Amman 19381, Jordan
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7
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Vega-Galvez A, Gomez-Perez LS, Zepeda F, Vidal RL, Grunenwald F, Mejías N, Pasten A, Araya M, Ah-Hen KS. Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage ( Brassica oleracea var. Capitata rubra) Processed by Convective Drying at Different Temperatures. Antioxidants (Basel) 2023; 12:1789. [PMID: 37760092 PMCID: PMC10526076 DOI: 10.3390/antiox12091789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 09/15/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
Parkinson's disease (PD) is the second most common neurodegenerative disorder, and no efficient therapy able to cure or slow down PD is available. In this study, dehydrated red cabbage was evaluated as a novel source of bio-compounds with neuroprotective capacity. Convective drying was carried out at different temperatures. Total phenolics (TPC), flavonoids (TFC), anthocyanins (TAC), and glucosinolates (TGC) were determined using spectrophotometry, amino acid profile by LC-DAD and fatty acid profile by GC-FID. Phenolic characterization was determined by liquid chromatography-high-resolution mass spectrometry. Cytotoxicity and neuroprotection assays were evaluated in SH-SY5Y human cells, observing the effect on preformed fibrils of α-synuclein. Drying kinetic confirmed a shorter processing time with temperature increase. A high concentration of bio-compounds was observed, especially at 90 °C, with TPC = 1544.04 ± 11.4 mg GAE/100 g, TFC = 690.87 ± 4.0 mg QE/100 g and TGC = 5244.9 ± 260.2 µmol SngE/100 g. TAC degraded with temperature. Glutamic acid and arginine were predominant. Fatty acid profiles were relatively stable and were found to be mostly C18:3n3. The neochlorogenic acid was predominant. The extracts had no cytotoxicity and showed a neuroprotective effect at 24 h testing, which can extend in some cases to 48 h. The present findings underpin the use of red cabbage as a functional food ingredient.
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Affiliation(s)
- Antonio Vega-Galvez
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Luis S. Gomez-Perez
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Francisca Zepeda
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - René L. Vidal
- Facultad de Medicina, Instituto de Neurociencia Biomédica (BNI), Universidad de Chile, Santiago 8380000, Chile
- Centro FONDAP de Gerociencia, Salud Mental y Metabolismo (GERO), Santiago 8380000, Chile
- Centro de Biología Integrativa, Facultad de Ciencias, Universidad Mayor, Santiago 8380000, Chile
| | - Felipe Grunenwald
- Centro de Biología Integrativa, Facultad de Ciencias, Universidad Mayor, Santiago 8380000, Chile
| | - Nicol Mejías
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Alexis Pasten
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Michael Araya
- Centro de Investigación y Desarrollo Tecnológico en Algas (CIDTA), Facultad de Ciencias del Mar, Universidad Católica del Norte, Larrondo 1281, Coquimbo 1780000, Chile
| | - Kong Shun Ah-Hen
- Facultad de Ciencias Agrarias y Alimentarias, Instituto de Ciencia y Tecnología de los Alimentos, Universidad Austral de Chile, Valdivia 5090000, Chile
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8
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Tantipaiboonwong P, Pintha K, Chaiwangyen W, Suttajit M, Khanaree C, Khantamat O. Bioefficacy of Nga-Mon ( Perilla frutescens) Fresh and Dry Leaf: Assessment of Antioxidant, Antimutagenicity, and Anti-Inflammatory Potential. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12112210. [PMID: 37299189 DOI: 10.3390/plants12112210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Revised: 05/31/2023] [Accepted: 05/31/2023] [Indexed: 06/12/2023]
Abstract
Perilla leaves are known to be a rich source of polyphenols, which have been shown to exhibit various biological effects. This study aimed to compare the bioefficacies and bioactivities of fresh (PLEf) and dry (PLEd) Thai perilla (Nga-mon) leaf extracts. Phytochemical analysis indicated that both PLEf and PLEd were abundant in rosmarinic acid and bioactive phenolic compounds. PLEd, which had higher levels of rosmarinic acid but lower levels of ferulic acid and luteolin than PLEf, exhibited greater effectiveness in a free radical scavenging assay. Furthermore, both extracts were found to suppress intracellular ROS generation and exhibit antimutagenic activity against food-borne carcinogens in S. typhimurium. They also attenuated lipopolysaccharide-induced inflammation in RAW 264.7 cells by inhibiting the expression of nitric oxide, iNOS, COX-2, TNF-α, IL-1β, and IL-6 through the suppression of NF-κB activation and translocation. However, PLEf exhibited a higher ability to suppress cellular ROS production and higher antimutagenic and anti-inflammatory activities than PLEd, which can be attributed to its combination of phytochemical components. Overall, PLEf and PLEd have the potential to serve as natural bioactive antioxidant, antimutagenic, and anti-inflammatory agents to achieve potential health benefits.
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Affiliation(s)
| | - Komsak Pintha
- Division of Biochemistry, School of Medical Sciences, University of Phayao, Phayao 56000, Thailand
| | - Wittaya Chaiwangyen
- Division of Biochemistry, School of Medical Sciences, University of Phayao, Phayao 56000, Thailand
| | - Maitree Suttajit
- Division of Biochemistry, School of Medical Sciences, University of Phayao, Phayao 56000, Thailand
| | - Chakkrit Khanaree
- School of Traditional and Alternative Medicine, Chiang Rai Rajabhat University, Chiang Rai 57100, Thailand
| | - Orawan Khantamat
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand
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9
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Nyakang'i CO, Marete E, Ebere R, Arimi JM. Physicochemical Properties of Avocado Seed Extract Model Beverages and Baked Products Incorporated with Avocado Seed Powder. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:6860806. [PMID: 37293187 PMCID: PMC10247324 DOI: 10.1155/2023/6860806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 05/01/2023] [Accepted: 05/08/2023] [Indexed: 06/10/2023]
Abstract
Consumption of avocado (Persea americana Mill.) has increased worldwide in recent years. The avocado pulp is used, but the peel and seed are discarded as waste. Studies have shown that the seeds are rich in phytochemicals that can be utilized in food systems. The objective of this study was to evaluate the potential of Hass avocado seed as a source of polyphenols in the processing of model beverages and baked products with functional properties. The proximate analysis of the avocado seed powder was carried out. The shelf life of phenols in avocado seed powder (ASP) stored in dark, amber-colored bottle and transparent bottle was studied for six months. The seed extract was incorporated into model beverages of different pHs stored at refrigerated and ambient temperatures, and the shelf life was monitored for 20 weeks. The seed powder was incorporated into baked products at 0, 15, 30, or 50% followed by total phenolic content and sensory property analysis. Proximate composition of the seed powder for moisture, ash, protein, fiber, fat, and total carbohydrates was 14.19, 1.82, 7.05, 4.00, 13.64, and 59.30 percent, respectively. During storage of the seed powder, there was no significant difference (P > 0.05) in the phenol content under the different storage light conditions for six months. In the model beverages, lower pH levels (2.8, 3.8, and 4.8) and those stored at ambient temperatures (25°C) recorded lower phenol content than the control pH, i.e., 5.5, and those under refrigerated conditions throughout the storage period studied (20 weeks). The concentration of phenols in the baked products increased with increasing avocado seed powder. The color of all the queen cake formulations was liked very much by the sensory panel. The aroma of 0% and 15% ASP was liked very much, while the other formulations (30% and 50%) were liked moderately. The taste rating and overall acceptability decreased with an increasing avocado seed powder in the queen cake formulations. Avocado seed extracts can be incorporated to prepare functional beverages and functional baked products that are acceptable by sensory panelists.
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Affiliation(s)
- Clinton O. Nyakang'i
- Department of Food Science, Meru University of Science and Technology, Meru, Kenya
| | - Eunice Marete
- Department of Physical Sciences, Meru University of Science and Technology, Meru, Kenya
| | - Rebecca Ebere
- Department of Food Science, Meru University of Science and Technology, Meru, Kenya
| | - Joshua M. Arimi
- Department of Food Science, Meru University of Science and Technology, Meru, Kenya
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10
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Losoya-Sifuentes C, Pinto-Jimenez K, Cruz M, Rodriguez-Jasso RM, Ruiz HA, Loredo-Treviño A, López-Badillo CM, Belmares R. Determination of Nutritional and Antioxidant Properties of Maya Nut Flour (Brosimum alicastrum) for Development of Functional Foods. Foods 2023; 12:foods12071398. [PMID: 37048219 PMCID: PMC10093398 DOI: 10.3390/foods12071398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 03/17/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
Maya nut (Brosimum alicastrum) is a novel food with high nutritional value. This research aimed to evaluate the nutritional and antioxidant properties of Maya nut flour (MNF) made from seeds dried by different methods (sun-dried and using hot air at 45 °C and 60 °C) to explore its incorporation into cookies and evaluate its nutritional and functional properties. The naturally sun-dried flour (NF) had the highest content of ash (3.64 ± 0.11 g/100 g), protein (6.35 ± 0.44 g/100 g), crude fiber (6.75 ± 0.29 g/100 g), and functional properties (water and oil absorption). The color of the flour was affected by the different drying methods. While the drying methods influenced the total polyphenolic content (TPC) and antioxidant activity (AA) of MNF, they did not affect the morphology of the native starch or generated important molecular-structural changes. The substitution of 60% of wheat flour with NF in the cookie’s formula increased the protein and fiber content, whereas 20% substitution increased its AA. MNF is a source of protein, dietary fiber, micronutrients, and functional compounds that can enrich cookie formulations.
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Affiliation(s)
- Carolina Losoya-Sifuentes
- Functional Foods & Nutrition Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, Saltillo 25280, CP, Mexico
| | - Karen Pinto-Jimenez
- Department of Food Science and Technology, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Colonia Buenavista, Saltillo 25315, CP, Mexico
| | - Mario Cruz
- Department of Food Science and Technology, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Colonia Buenavista, Saltillo 25315, CP, Mexico
- Correspondence: (M.C.); (R.B.)
| | - Rosa M. Rodriguez-Jasso
- Functional Foods & Nutrition Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, Saltillo 25280, CP, Mexico
| | - Hector A. Ruiz
- Functional Foods & Nutrition Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, Saltillo 25280, CP, Mexico
| | - Araceli Loredo-Treviño
- Functional Foods & Nutrition Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, Saltillo 25280, CP, Mexico
| | - Claudia Magdalena López-Badillo
- Functional Foods & Nutrition Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, Saltillo 25280, CP, Mexico
| | - Ruth Belmares
- Functional Foods & Nutrition Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, Saltillo 25280, CP, Mexico
- Correspondence: (M.C.); (R.B.)
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11
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Nisa FY, Rahman MA, Rafi MKJ, Khan MAN, Sultana F, Majid M, Hossain MA, Deen JI, Mannan M, Saha S, Tangpong J, Choudhury TR. Biosynthesized magnesium oxide nanoparticles from Tamarindus indica seed attenuate doxorubicin-induced cardiotoxicity by regulating biochemical indexes and linked genes. BIOMATERIALS ADVANCES 2023; 146:213291. [PMID: 36709628 DOI: 10.1016/j.bioadv.2023.213291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 01/11/2023] [Accepted: 01/13/2023] [Indexed: 06/09/2023]
Abstract
The phytochemicals of Tamarindus indica seed hydroalcoholic extract were exploited as a biocatalyst for the sustainable synthesis of magnesium oxide nanoparticles (MgO-NPs). This research investigated the cardioprotective effects of biosynthesized magnesium oxide nanoparticle (MgO-NPs). The biosynthesized seed MgO-NPs were characterized by ultraviolet-visible spectroscopy (UV-Vis), X-ray diffraction (XRD), scanning electron microscopy (SEM) with energy-dispersive X-ray diffraction (EDX), and Fourier-transform infrared spectroscopy (FT-IR). These methodological approaches demonstrated their capacity to synthesize crystalline and aggregated MgO-NPs with a size average of 13.38 ± 0.16 nm. The biogenic MgO-NPs were found to have a significant quantity of total phenolic contents (TPC) and total flavonoid contents (TFC), indicating the existence of phenol and flavonoid-like components. The biogenic MgO-NPs demonstrated a significant free radical scavenging effects compared to different standards as measured by the inhibition of free radicals produced in 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS•+), and Nitric oxide (NO) scavenging methods; they also exhibited higher ferric ion reducing capacity in FRAP assay. Moreover, they were found to be non-toxic in cytotoxic assessment. Pretreatment of Wistar Albino rats with seed MgO-NPs resulted in a significant reduction of cardiac biomarkers, i.e., cardiac Troponin-I (cTnI), creatine kinase (CK-MB), and aspartate aminotransferase (AST). The seed MgO-NPs were more successful in reducing lipid levels. The results of the mRNA expression analysis showed that seed MgO-NPs efficiently reduced the expression of the apoptotic genes p53 and Caspase-3 while restoring the expected levels of SOD gene expression. The histopathological observations were primarily focused on the disruption of cardiac fibers and myofibrillar disintegration, which are consistent with the biochemical findings. Therefore, our research suggests that MgO-NPs derived from the seeds of Tamarindus indica as a powerful antioxidant; the administration may be effective in protecting the heart from DOX-induced cardiotoxicity.
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Affiliation(s)
- Fatema Yasmin Nisa
- Department of Biochemistry and Molecular Biology, University of Chittagong, Chittagong 4331, Bangladesh
| | - Md Atiar Rahman
- Department of Biochemistry and Molecular Biology, University of Chittagong, Chittagong 4331, Bangladesh; School of Allied Health Sciences, Walailak University, Nakhon Si Thammarat 80160, Thailand.
| | - Md Khalid Juhani Rafi
- Department of Biochemistry and Molecular Biology, University of Chittagong, Chittagong 4331, Bangladesh
| | - Md Asif Nadim Khan
- Department of Biochemistry and Molecular Biology, University of Chittagong, Chittagong 4331, Bangladesh
| | - Farjana Sultana
- Department of Biochemistry and Molecular Biology, University of Chittagong, Chittagong 4331, Bangladesh
| | - Mumtahina Majid
- Department of Biochemistry and Molecular Biology, University of Chittagong, Chittagong 4331, Bangladesh
| | - Md Altaf Hossain
- Department of Biochemistry and Molecular Biology, University of Chittagong, Chittagong 4331, Bangladesh
| | - Jobaier Ibne Deen
- Department of Biochemistry and Molecular Biology, University of Chittagong, Chittagong 4331, Bangladesh
| | - Md Mannan
- Department of Biochemistry and Molecular Biology, University of Chittagong, Chittagong 4331, Bangladesh
| | - Srabonti Saha
- Department of Biochemistry and Molecular Biology, University of Chittagong, Chittagong 4331, Bangladesh.
| | - Jitbanjong Tangpong
- School of Allied Health Sciences, Walailak University, Nakhon Si Thammarat 80160, Thailand.
| | - Tasrina Rabia Choudhury
- Analytical Chemistry Laboratory, Chemistry Division, Atomic Energy Centre Dhaka, Bangladesh Atomic Energy Commission, Bangladesh
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12
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Rachman A, Brennan MA, Morton J, Torrico D, Brennan CS. In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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13
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Yazar JG, Demiray E. Degradation kinetics of bioactive compounds in dried mistletoe leaves during storage. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
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14
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Zagórska J, Czernicka-Boś L, Kukula-Koch W, Iłowiecka K, Koch W. Impact of Thermal Processing on the Selected Biological Activities of Ginger Rhizome-A Review. Molecules 2023; 28:412. [PMID: 36615602 PMCID: PMC9824518 DOI: 10.3390/molecules28010412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/08/2022] [Accepted: 12/21/2022] [Indexed: 01/06/2023] Open
Abstract
Ginger (Zingiber officinale Rosc.) is a spice, medicinal and cosmetic plant that has been known for centuries. It can be used in dried, fresh, marinated or candied form, and is also an essential ingredient in well-known curry blends. Ginger rhizomes are often freeze-dried as the first step in the preparation of the raw material. Many studies have proved that the composition and biological activity of ginger changes due to thermal processing. Therefore, the aim of the review was to summarize the scientific results on the impact of traditional and unconventional methods of the heat treatment of ginger rhizomes and their influence on the antioxidant and other selected biological activities of the plant. The review of the available scientific data is inconclusive, and it is hard to state unequivocally whether the thermal treatment of the raw material increases or decreases biological activity. Based on the presented literature review, it can be concluded that traditional cooking and microwave processing in general decrease the antioxidant activity of the ginger rhizome, whereas frying, autoclaving, blanching or traditional drying in the sun mostly lead to a significant increase in ginger activity. Interesting data were presented in the works describing the freeze-drying process during which the antioxidant potential of ginger increased.
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Affiliation(s)
- Justyna Zagórska
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland
| | - Lidia Czernicka-Boś
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland
| | - Wirginia Kukula-Koch
- Department of Pharmacognosy with Medical Plants Garden, Medical University of Lublin, 1 Chodzki Str., 20-093 Lublin, Poland
| | - Katarzyna Iłowiecka
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland
| | - Wojciech Koch
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland
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15
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HAMEED A, FATIMA N, IFTIKHAR H, MEHMOOD A, TARIQ MR, ALI SW, ALI S, SHAFIQ M, AHMAD Z, ALI U, GHAZANFAR M, IFTIKHAR M, SAFDAR W, AHMAD A, BASHARAT Z, UMER Z, KHALID M. Effect of different drying and cooking treatments on phytochemicals and antioxidant activity in broccoli: an experimental in vitro study. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.101622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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16
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Skåra T, Løvdal T, Skipnes D, Nwabisa Mehlomakulu N, Mapengo CR, Otema Baah R, Emmambux MN. Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2148688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Torstein Skåra
- Department of Processing Technology, Nofima – Norwegian Institute of Food, Fisheries and Aquaculture Research, Stavanger, Norway
| | - Trond Løvdal
- Department of Processing Technology, Nofima – Norwegian Institute of Food, Fisheries and Aquaculture Research, Stavanger, Norway
| | - Dagbjørn Skipnes
- Department of Processing Technology, Nofima – Norwegian Institute of Food, Fisheries and Aquaculture Research, Stavanger, Norway
| | | | | | - Rose Otema Baah
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield, South Africa
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17
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Zagórska J, Czernicka-Boś L, Kukula-Koch W, Szalak R, Koch W. Impact of Thermal Processing on the Composition of Secondary Metabolites of Ginger Rhizome-A Review. Foods 2022; 11:3484. [PMID: 36360097 PMCID: PMC9656818 DOI: 10.3390/foods11213484] [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: 10/13/2022] [Revised: 10/26/2022] [Accepted: 10/29/2022] [Indexed: 08/27/2023] Open
Abstract
Ginger (Zingiber officinale Rosc.) is both a commonly used spice, and an ingredient of various dietary supplements and medications. Its diverse applications result from the range of health benefits that this plant brings thanks to the presence of active compounds (secondary metabolites) in the matrix. Even if several studies underline a stronger pharmacological activity of fresh ginger rhizomes, the unprocessed plant is relatively rarely used. Ginger rhizomes are subjected to thermal processing, such as boiling, blanching, steam drying and others, at different temperature and time settings. Additionally, freeze-drying of the rhizomes is used as the first step in the preparation of raw material. It was proved that the composition of secondary metabolites of the Zingiber officinale rhizome changes upon the influence of temperature. Therefore, the aim of the review was to put together scientific results on the impact of traditional and unconventional methods of heat treatment on ginger rhizomes and to show the compositional differences that they induce in the plant matrix. Variations in the content and the transformation of some compounds into other metabolites will be also discussed, with particular attention paid to two major groups of secondary metabolites present in the plant, namely, phenolics and terpenes.
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Affiliation(s)
- Justyna Zagórska
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland
| | - Lidia Czernicka-Boś
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland
| | - Wirginia Kukula-Koch
- Department of Pharmacognosy with Medical Plants Garden, Medical University of Lublin, 1 Chodzki Str., 20-093 Lublin, Poland
| | - Radosław Szalak
- Department of Animal Anatomy and Histology, Faculty of Veterinary Medicine, University of Life Sciences, 12 Akademicka Str., 20-950 Lublin, Poland
| | - Wojciech Koch
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland
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18
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The Effects of Drying Techniques on Phytochemical Contents and Biological Activities on Selected Bamboo Leaves. Molecules 2022; 27:molecules27196458. [PMID: 36234995 PMCID: PMC9571890 DOI: 10.3390/molecules27196458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 09/20/2022] [Accepted: 09/24/2022] [Indexed: 11/07/2022] Open
Abstract
The therapeutic potential of bamboos has acquired global attention. Nonetheless, the biological activities of the plants are rarely considered due to limited available references in Sabah, Malaysia. Furthermore, the drying technique could significantly affect the retention and degradation of nutrients in bamboos. Consequently, the current study investigated five drying methods, namely, sun, shade, microwave, oven, and freeze-drying, of the leaves of six bamboo species, Bambusa multiplex, Bambusa tuldoides, Bambusa vulgaris, Dinochloa sublaevigata, Gigantochloa levis, and Schizostachyum brachycladum. The infused bamboo leaves extracts were analysed for their total phenolic content (TPC) and total flavonoid content (TFC). The antioxidant activities of the samples were determined via the 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assays, whereas their toxicities were evaluated through the brine shrimp lethality assay (BSLA). The chemical constituents of the samples were determined using liquid chromatography−tandem mass spectrometry (LC-MS/MS). The freeze-drying method exhibited the highest phytochemical contents and antioxidant activity yield, excluding the B. vulgaris sample, in which the microwave-dried sample recorded the most antioxidant and phytochemical levels. The TPC and TFC results were within the 2.69 ± 0.01−12.59 ± 0.09 mg gallic acid equivalent (GAE)/g and 0.77 ± 0.01−2.12 ± 0.01 mg quercetin equivalent (QE)/g ranges, respectively. The DPPH and ABTS IC50 (half-maximal inhibitory concentration) were 2.92 ± 0.01−4.73 ± 0.02 and 1.89−0.01 to 3.47 ± 0.00 µg/mL, respectively, indicating high radical scavenging activities. The FRAP values differed significantly between the drying methods, within the 6.40 ± 0.12−36.65 ± 0.09 mg Trolox equivalent (TE)/g range. The phytochemical contents and antioxidant capacities exhibited a moderate correlation, revealing that the TPC and TFC were slightly responsible for the antioxidant activities. The toxicity assessment of the bamboo extracts in the current study demonstrated no toxicity against the BSLA based on the LC50 (lethal concentration 50) analysis at >1000 µg/mL. LC-MS analysis showed that alkaloid and pharmaceutical compounds influence antioxidant activities, as found in previous studies. The acquired information might aid in the development of bamboo leaves as functional food items, such as bamboo tea. They could also be investigated for their medicinal ingredients that can be used in the discovery of potential drugs.
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Talebzadeh SL, Fatemi H, Azizi M, Kaveh M, Salavati Nik A, Szymanek M, Kulig R. Interaction of Different Drying Methods and Storage on Appearance, Surface Structure, Energy, and Quality of Berberis vulgaris var. asperma. Foods 2022; 11:foods11193003. [PMID: 36230079 PMCID: PMC9564170 DOI: 10.3390/foods11193003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 09/17/2022] [Accepted: 09/22/2022] [Indexed: 11/29/2022] Open
Abstract
Seedless barberry fruit is native small fruit in Iran. To examine the impact of various drying methods and storage on the biochemical attributes (Vitamin C, Anthocyanin, Phenol, pH, TA), color index (a*, b*, L*, ab, and Chroma), drying time, and fruit microstructure (by SEM) of seedless barberry (Berberis vulgaris var. asperma), and effective moisture diffusivity coefficient (Deff), specific energy consumption (SEC), energy efficiency (EE) of the dryers, this experiment was performed. Drying treatments include microwave (100, 170, and 270 W), oven (60 and 70 °C), cabinet (50 and 70 °C), shade, sun, and fresh samples (control) and storage 6 months after drying (in polyethylene packaging and at a temperature of 5–10 °C). Results showed minimum and maximum drying times (50 min and 696 h), were related to microwave (270 W) and shade methods, respectively. The highest color values were observed in fruits treated with control, shade and sun treatments and the lowest values were observed in cabinet (70 °C) methods. According to the SEM results, microwave significantly affected surface structure of the dried sample compared to others. The findings indicated that the use of artificial drying methods than natural methods (sun and shade) cause a more significant reduction in color indexes, while vitamin C, soluble solids, and anthocyanin were significantly maintained at a high level. Storage reduced anthocyanin content of fruits almost 12%. Moreover, it was discovered EE and SEC values varied in the range of 1.16–25.26% and 12.20–1182 MJ/kg, respectively. Deff values were higher in microwave 270 W.
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Affiliation(s)
- Seyede Laleh Talebzadeh
- Department of Horticultural Science, Agricultural Faculty, Ferdowsi University of Mashhad, Mashhad 9177948974, Iran
| | - Hamideh Fatemi
- Department of Horticultural Science, Agricultural Faculty, Ferdowsi University of Mashhad, Mashhad 9177948974, Iran
| | - Majid Azizi
- Department of Horticultural Science, Agricultural Faculty, Ferdowsi University of Mashhad, Mashhad 9177948974, Iran
- Correspondence: (M.A.); (R.K.)
| | - Mohammad Kaveh
- Department of Petroleum Engineering, College of Engineering, Knowledge University, Erbil 44001, Iraq
| | - Amirali Salavati Nik
- Department of Horticultural Science, Agricultural Faculty, Ferdowsi University of Mashhad, Mashhad 9177948974, Iran
| | - Mariusz Szymanek
- Department of Agricultural, Forest and Transport Machinery, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
| | - Ryszard Kulig
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
- Correspondence: (M.A.); (R.K.)
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20
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Variations of Bioactive Phytochemicals and Antioxidant Capacity of Navel Orange Peel in Response to Different Drying Methods. Antioxidants (Basel) 2022; 11:antiox11081543. [PMID: 36009262 PMCID: PMC9404947 DOI: 10.3390/antiox11081543] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/06/2022] [Accepted: 08/07/2022] [Indexed: 11/17/2022] Open
Abstract
The effects of five different drying methods, namely, freeze drying (FD), shade drying (SD), hot-air oven drying at 50 °C (OD50), 70 °C (OD70), and microwave drying (MD) on the bioactive phytochemicals and antioxidant capacity of navel orange peel were assessed and comprehensively discussed in detail. Compared with other drying methods, MD-treated peel contained the lowest total phenolic content (TPC) and total flavonoid content (TFC). The peel subjected to OD70 treatment was superior in TPC relative to other treatments and the highest TFC was found in the peels treated with FD. HPLC analysis identified thirteen flavonoids involving three flavanone glycosides (FGs) and ten polymethoxyflavones (PMFs) in navel orange peel and revealed that PMFs in peel were stable under all these drying methods, whereas the three major FGs (narirutin, hesperidin, and didymin) in peel significantly degraded in response to MD treatment. The peels subjected to OD50/OD70 treatments had the most potent antioxidant capacity when compared to other drying methods. Furthermore, Pearson’s correlation analysis was performed. The results revealed here allow us to recommend the use of OD50 or OD70 for the drying of orange peel, both of which help the maintenance of bioactive compounds in the peel and improve its antioxidant capacity.
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Farid E, Mounir S, Talaat E, Elnemr S, Siliha H. Effect of foaming parameters on the physical and phytochemical properties of tomato powder. Food Sci Biotechnol 2022; 31:1423-1431. [PMID: 36060567 PMCID: PMC9433588 DOI: 10.1007/s10068-022-01125-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 05/30/2022] [Accepted: 06/16/2022] [Indexed: 11/26/2022] Open
Abstract
AbstractThe objective of this work was to study the effect of foaming parameters on the physical and phytochemical properties of tomato powder. A central composite rotatable design of experiments was defined with two parameters (concentration of soy protein isolate [SPI]: 1–5% and whipping time: 2–14 min) with 5 levels for each parameter. The foam was prepared by whipping tomato puree after adding SPI and dried in a thin layer (4 mm ± 1) at 50 °C. The obtained results showed the predominant effect of the concentration of SPI on the physical and phytochemical properties compared to whipping time. The powder prepared under foaming conditions of 5% SPI and whipping time of 8 min showed an increase of 97, 39, 62, and 46% in the total phenolics, total flavonoids, antioxidant activity, and porosity, respectively, while the bulk density decreased by about 25%.
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Affiliation(s)
- Eman Farid
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, 44519 Egypt
| | - Sabah Mounir
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, 44519 Egypt
| | - Eman Talaat
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, 44519 Egypt
| | - Sherif Elnemr
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, 44519 Egypt
| | - Hassan Siliha
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, 44519 Egypt
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22
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Jiamjariyatam R, Samosorn S, Dolsophon K, Tantayotai P, Lorliam W, Krajangsang S. Effects of drying processes on the quality of coffee pulp. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Rossaporn Jiamjariyatam
- Department of Chemistry, Faculty of Science Srinakharinwirot University 114 Sukhumvit 23 Bangkok 10110 Thailand
| | - Siritron Samosorn
- Department of Chemistry, Faculty of Science Srinakharinwirot University 114 Sukhumvit 23 Bangkok 10110 Thailand
| | - Kulvadee Dolsophon
- Department of Chemistry, Faculty of Science Srinakharinwirot University 114 Sukhumvit 23 Bangkok 10110 Thailand
| | - Prapakorn Tantayotai
- Department of Microbiology, Faculty of Science Srinakharinwirot University 114 Sukhumvit 23 Bangkok 10110 Thailand
| | - Wanlapa Lorliam
- Department of Microbiology, Faculty of Science Srinakharinwirot University 114 Sukhumvit 23 Bangkok 10110 Thailand
| | - Sukhumaporn Krajangsang
- Department of Microbiology, Faculty of Science Srinakharinwirot University 114 Sukhumvit 23 Bangkok 10110 Thailand
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Xu Q, Pan H, Shui Y, Xing Y, Wu L, Zheng F, Fan X, Bi X. Effect of different drying technologies on the characteristics and quality of lemon slices. J Food Sci 2022; 87:2980-2998. [PMID: 35638346 DOI: 10.1111/1750-3841.16194] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 04/21/2022] [Accepted: 04/24/2022] [Indexed: 11/28/2022]
Abstract
This experiment aimed to investigate the effects of four drying methods, namely, hot air drying (HAD), microwave drying (MD), vacuum drying (VD), and microwave vacuum drying (MVD), on the quality of lemon slices. The relevant indicators, including total phenolic content, ascorbic acid content, browning, color, reducing sugar content, volatile component measurements, and principal component analysis of 0 and 30 days storage, were compared after exposure to the four drying methods. The shortest time of 64 min was used to treat the lemon slices via MVD at 1 KW. These samples displayed the least damage after drying and the highest rehydration ratio of 4.12. The contents of VC, reducing sugars, and total phenols of MVD samples were significantly higher than those in the HAD, VD, and MD groups, retaining 105.94 mg/100 g, 21.35 g/100 g, and 77.81 mg GAE/g, respectively, while their color difference values were also the smallest, with a browning degree of 3.55, significantly lower than those in the other treatment groups (p < 0.05), and the degree of browning of the samples in the HAD treatment group was the most serious; in terms of volatile flavor substances, the lemon slice samples in the MVD and HAD treatment groups were more diverse and of better quality. The order of product sensory evaluation was: MVD > VD > HAD > MD. The final scores after comprehensive analysis revealed the order of the four drying methods as MVD, HAD, VD, and MD. Therefore, MVD had a better effect on the sensory perception and nutritional properties of the lemon slices, providing a useful alternative to the conventional drying method. PRACTICAL APPLICATION: Lemon slices during drying are affected by various aspects, leading to changes in its color, aroma substances, and nutrient composition. The results of this work will not only provide a technical reference for the future production of high-quality dried lemon slices, but also have important implications for fresh-cut lemons in processing and storage. It also generates important implications for fresh-cut lemons in processing and storage.
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Affiliation(s)
- Qinglian Xu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China.,Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Hongjie Pan
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China.,Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Yuru Shui
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China.,Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Yage Xing
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China.,Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Lin Wu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China.,Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Faying Zheng
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China.,Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Xiangfeng Fan
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China.,Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Xiufang Bi
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China.,Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
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Priyadarsini D, Rayaguru K, Misra S, Dash SK. Effect of drying techniques on physicochemical properties of oyster mushroom (
Pleurotus sajor‐caju
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16598] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Debasmita Priyadarsini
- Department of Agricultural Processing and Food Engineering College of Agricultural Engineering and Technology (CAET) Odisha University of Agriculture and Technology (OUAT), Bhubaneswar Odisha India
| | - Kalpana Rayaguru
- Department of Agricultural Processing and Food Engineering College of Agricultural Engineering and Technology (CAET) Odisha University of Agriculture and Technology (OUAT), Bhubaneswar Odisha India
| | - Sourav Misra
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
| | - Sanjaya Kumar Dash
- Department of Agricultural Processing and Food Engineering College of Agricultural Engineering and Technology (CAET) Odisha University of Agriculture and Technology (OUAT), Bhubaneswar Odisha India
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25
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Muddapur UM, Alshehri S, Ghoneim MM, Mahnashi MH, Alshahrani MA, Khan AA, Iqubal SMS, Bahafi A, More SS, Shaikh IA, Mannasaheb BA, Othman N, Maqbul MS, Ahmad MZ. Plant-Based Synthesis of Gold Nanoparticles and Theranostic Applications: A Review. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27041391. [PMID: 35209180 PMCID: PMC8875495 DOI: 10.3390/molecules27041391] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 02/15/2022] [Accepted: 02/16/2022] [Indexed: 02/07/2023]
Abstract
Bionanotechnology is a branch of science that has revolutionized modern science and technology. Nanomaterials, especially noble metals, have attracted researchers due to their size and application in different branches of sciences that benefit humanity. Metal nanoparticles can be synthesized using green methods, which are good for the environment, economically viable, and facilitate synthesis. Due to their size and form, gold nanoparticles have become significant. Plant materials are of particular interest in the synthesis and manufacture of theranostic gold nanoparticles (NPs), which have been generated using various materials. On the other hand, chemically produced nanoparticles have several drawbacks in terms of cost, toxicity, and effectiveness. A plant-mediated integration of metallic nanoparticles has been developed in the field of nanotechnology to overcome the drawbacks of traditional synthesis, such as physical and synthetic strategies. Nanomaterials′ tunable features make them sophisticated tools in the biomedical platform, especially for developing new diagnostics and therapeutics for malignancy, neurodegenerative, and other chronic disorders. Therefore, this review outlines the theranostic approach, the different plant materials utilized in theranostic applications, and future directions based on current breakthroughs in these fields.
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Affiliation(s)
- Uday M. Muddapur
- Department of Biotechnology, KLE Technological University, Hubbali 580031, India
- Correspondence: (U.M.M.); (S.M.S.I.)
| | - Sultan Alshehri
- Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Mohammed M. Ghoneim
- Department of Pharmacy Practice, College of Pharmacy, AlMaarefa University, Dariyah 13713, Saudi Arabia; (M.M.G.); (B.A.M.)
| | - Mater H. Mahnashi
- Department of Pharmaceutical Chemistry, College of Pharmacy, Najran University, Najran 66462, Saudi Arabia;
| | - Mohammed Abdulrahman Alshahrani
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Najran University, Najran 66462, Saudi Arabia;
| | - Aejaz Abdullatif Khan
- Department of General Science, Ibn Sina National College for Medical Studies, Al Mahajar Street, P.O. Box 31906, Jeddah 21418, Saudi Arabia;
| | - S. M. Shakeel Iqubal
- Department of General Science, Ibn Sina National College for Medical Studies, Al Mahajar Street, P.O. Box 31906, Jeddah 21418, Saudi Arabia;
- Correspondence: (U.M.M.); (S.M.S.I.)
| | - Amal Bahafi
- Department of Pharmaceutical Chemistry, Ibn Sina National College for Medical Studies, Al Mahajar Street, P.O. Box 31906, Jeddah 21418, Saudi Arabia;
| | - Sunil S. More
- School of Basic and Applied Sciences, Dayananda Sagar University, Bangalore 560078, Karnataka, India;
| | - Ibrahim Ahmed Shaikh
- Department of Pharmacology, College of Pharmacy, Najran University, Najran 66462, Saudi Arabia;
| | | | - Noordin Othman
- Clinical and Hospital Pharmacy Department, College of Pharmacy, Taibah University, Al-Madinah Al-Munawwarah 41311, Saudi Arabia;
- Department of Clinical Pharmacy, School of Pharmacy, Management and Science University, University Drive, Off Persiaran Olahraga, Shah Alam 40100, Selangor, Malaysia
| | - Muazzam Sheriff Maqbul
- Department of Microbiology and Immunology, Ibn Sina National College for Medical Studies, Jeddah 21418, Saudi Arabia;
| | - Mohammad Zaki Ahmad
- Department of Pharmaceutics, College of Pharmacy, Najran University, Najran 66462, Saudi Arabia;
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Abstract
Background: Polyphenols are a set of bioactive compounds commonly found in plants. These compounds are of great interest, as they have shown high antioxidant power and are correlated to many health benefits. Hence, traditional methods of extraction such as solvent extraction, Soxhlet extraction and novel extraction technologies such as ultrasound-assisted extraction and subcritical water extraction (SWE) have been investigated for the extraction of polyphenols. Scope and Approach: Generally, for traditional extractions, the total phenolic content (TPC) is highest at an extraction temperature of 60–80 °C. For this reason, polyphenols are regularly regarded as heat-labile compounds. However, in many studies that investigated the optimal temperature for subcritical water extraction (SWE), temperatures as high as 100–200 °C have been reported. These SWE extractions showed extremely high yields and antioxidant capacities at these temperatures. This paper aimed to examine the relevant literature to identify and understand the mechanisms behind this discrepancy. Results: Thermal degradation is the most common explanation for the degradation of polyphenols. This may be the case for specific or sub-groups of phenolic acids. The different extraction temperatures may have also impacted the types of polyphenols extracted. At high extraction temperatures, the formation of new compounds known as Maillard reaction products may also influence the extracted polyphenols. The selection of source material for extraction, i.e., the plant matrix, and the effect of extraction conditions, i.e., oxidation and light exposure, are also discussed. The overestimation of total phenolic content by the Folin–Ciocâlteu assay is also discussed. There is also a lack of consensus in TPC’s correlation to antioxidant activity.
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A Data Fusion Model to Merge the Spectra Data of Intact and Powdered Cayenne Pepper for the Fast Inspection of Antioxidant Properties. SUSTAINABILITY 2021. [DOI: 10.3390/su14010201] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Spectroscopy technology has been widely used for the quality assessment of agricultural products, but the models produced in recent studies usually focus on only one sample form. Meanwhile, most products, especially cayenne pepper, are not only in the form of fresh samples but also in powder. Therefore, the research used visible/near-infrared (Vis/NIR) spectroscopy to predict the antioxidant properties using a fusion model derived from both intact and powdered cayenne pepper. The parameters used to determine these properties include the %inhibition, antioxidant activity, and antioxidant capacity. The results showed that the fusion model at %inhibition was 0.90 (Rcal), 7.63 (RMSEC), 0.84 (Rpred), and 9.16 (RMSEP) while the antioxidant activity had 0.94, 181.82, 0.81 and 340.06, whereas antioxidant capacity produced 0.94, 14.42, 0.82 and 22.64 for Rcal, RMSEC, Rpred, and RMSEP, respectively. The Vis/NIR spectroscopy was able to predict the antioxidant properties in both the intact and powdered cayenne pepper using the fusion model.
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28
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Xu P, Peng X, Yuan T, Yang J, Li X, Zhang H, Zhang Y, Zhang Z, Jia X. Effect of vacuum drying on drying kinetics and quality of the aqueous extracts of Callicarpa nudiflora Hook. et Arn. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112305] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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29
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Messina CM, Arena R, Manuguerra S, Pericot Y, Curcuraci E, Kerninon F, Renda G, Hellio C, Santulli A. Antioxidant Bioactivity of Extracts from Beach Cast Leaves of Posidonia oceanica (L.) Delile. Mar Drugs 2021; 19:560. [PMID: 34677459 PMCID: PMC8539254 DOI: 10.3390/md19100560] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 09/26/2021] [Accepted: 09/27/2021] [Indexed: 12/11/2022] Open
Abstract
The marine environment is a generous source of biologically active compounds useful for human health. In 50 years, about 25,000 bioactive marine compounds have been identified, with an increase of 5% per year. Peculiar feature of algae and plants is the production of secondary metabolites, such as polyphenols, synthesized as a form of adaptation to environmental stress. Posidonia oceanica is a Mediterranean endemic and dominant seagrass and represents a biologically, ecologically and geologically important marine ecosystem. Within this study, methanolic and ethanolic extracts were generated from fresh and dried Posidonia oceanica leaves, with the aim to employ and valorize the beach cast leaves. The best yield and antioxidant activity (polyphenols content equal to 19.712 ± 0.496 mg GAE/g and DPPH IC50 of 0.090 µg/µL.) were recorded in 70% ethanol extracts (Gd-E4) obtained from leaves dried for two days at 60 °C and ground four times. HPLC analyses revealed the presence of polyphenols compounds (the most abundant of which was chicoric acid) with antioxidant and beneficial properties. Bioactive properties of the Gd-E4 extracts were evaluated in vitro using fibroblast cells line (HS-68), subjected to UV induced oxidative stress. Pre-treatment of cells with Gd-E4 extracts led to significant protection against oxidative stress and mortality associated with UV exposure, thus highlighting the beneficial properties of antioxidants compounds produced by these marine plants against photo damage, free radicals and associated negative cellular effects. Beach cast leaves selection, processing and extraction procedures, and the in vitro assay results suggested the potentiality of a sustainable approach for the biotechnological exploitation of this resource and could serve a model for other marine resources.
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Affiliation(s)
- Concetta Maria Messina
- Laboratorio di Biochimica Marina ed Ecotossicologia, Dipartimento di Scienze Della Terra e del Mare DiSTeM, Università Degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (R.A.); (S.M.); (E.C.); (A.S.)
| | - Rosaria Arena
- Laboratorio di Biochimica Marina ed Ecotossicologia, Dipartimento di Scienze Della Terra e del Mare DiSTeM, Università Degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (R.A.); (S.M.); (E.C.); (A.S.)
| | - Simona Manuguerra
- Laboratorio di Biochimica Marina ed Ecotossicologia, Dipartimento di Scienze Della Terra e del Mare DiSTeM, Università Degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (R.A.); (S.M.); (E.C.); (A.S.)
| | - Yann Pericot
- LEMAR, IRD, CNRS, Ifremer, Université de Brest, F-29280 Plouzane, France; (Y.P.); (F.K.); (C.H.)
| | - Eleonora Curcuraci
- Laboratorio di Biochimica Marina ed Ecotossicologia, Dipartimento di Scienze Della Terra e del Mare DiSTeM, Università Degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (R.A.); (S.M.); (E.C.); (A.S.)
| | - Fanny Kerninon
- LEMAR, IRD, CNRS, Ifremer, Université de Brest, F-29280 Plouzane, France; (Y.P.); (F.K.); (C.H.)
| | - Giuseppe Renda
- Istituto di Biologia Marina, Consorzio Universitario della Provincia di Trapani, Via G. Barlotta 4, 91100 Trapani, Italy;
| | - Claire Hellio
- LEMAR, IRD, CNRS, Ifremer, Université de Brest, F-29280 Plouzane, France; (Y.P.); (F.K.); (C.H.)
| | - Andrea Santulli
- Laboratorio di Biochimica Marina ed Ecotossicologia, Dipartimento di Scienze Della Terra e del Mare DiSTeM, Università Degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (R.A.); (S.M.); (E.C.); (A.S.)
- Istituto di Biologia Marina, Consorzio Universitario della Provincia di Trapani, Via G. Barlotta 4, 91100 Trapani, Italy;
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Evaluating the Performances of Interval Starting Accessibility Drying (ISAD) through Protein and Total Polyphenol Contents of Blue Crabmeat (Portunus segnis). Processes (Basel) 2021. [DOI: 10.3390/pr9101698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Blue crab (Portunus segnis) proliferation on Tunisian coasts started in 2014/2015. It has heavily impacted the balance of other species, local biodiversity, and fishing activity. Limiting these drawbacks may be achieved through ways promoting crabmeat. For this purpose, two different drying modes were tested: Conventional convective drying (CCD) and interval starting accessibility drying (ISAD) under 45 °C and relative humidity of 40%. Several air velocities were assayed under CCD: 1.5, 2.5, 3.5, and 5 m.s−1. Two different ISAD tests were run with different time-related conditions: drying period of 15 s and tempering period of 15 or 60 s. Drying modes and operating conditions performances were compared through proteins and total polyphenol contents (TPCs) evolution during the treatment. Important polyphenol and protein losses were observed between raw and processed crabmeat. Airflow velocities have a significant effect on crabmeat quality preservation. ISAD method under 15 s/60 s allowed the best preservation of these quality parameters. TPC and proteins losses and kinetics during drying under CCD or ISAD were modelled and correlations were established between the quality parameters, the residual water content at all drying times, and the evaporation rate.
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31
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Izuegbuna O, Otunola GA, Bradley G. GC-MS Profiling and Antineoplastic Activity of Pelargonium Inquinans Ait Leaves on Acute Leukaemia Cell Lines U937 and Jurkat. Nutr Cancer 2021; 74:1849-1871. [PMID: 34477039 DOI: 10.1080/01635581.2021.1969417] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
We investigated the antineoplastic activities of extracts of Pelargonium inquinans leaves, a plant native to South Africa on acute leukemia cell lines, U937 and Jurkat and the inflammatory effect (nitric oxide and cyclo-oxygenase-2) on RAW 264.7 cells. The extracts of Pelargonium inquinans have significant cytotoxicity especially on U937 cells and pro-inflammatory release of nitric oxide on RAW 264.7 macrophages. The GC-MS study of the essential oil showed it had more than a hundred compounds. This study showed that Pelargonium inquinans have antineoplastic and anti-inflammatory activities which can be further explored in In Vivo studies.
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Affiliation(s)
- Ogochukwu Izuegbuna
- Department of Biochemistry, Faculty of Science & Agriculture, University of Fort Hare, Alice, South Africa
| | - Gloria A Otunola
- Medicinal Plant and Economic Development (MPED), Department of Botany, University of Fort Hare, Alice, South Africa
| | - Graeme Bradley
- Department of Biochemistry, Faculty of Science & Agriculture, University of Fort Hare, Alice, South Africa
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Zhu X, Healy L, Zhang Z, Maguire J, Sun DW, Tiwari BK. Novel postharvest processing strategies for value-added applications of marine algae. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4444-4455. [PMID: 33608900 DOI: 10.1002/jsfa.11166] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 02/13/2021] [Accepted: 02/20/2021] [Indexed: 06/12/2023]
Abstract
Marine algae are regarded as a promising nutrients resource in future as they can be sustainably cultured without land and high investment. These macroalgae are now widely processed into food and beverages, fertilizers and animal feed. Furthermore, bioactive compounds such as polysaccharides and polyphenols in seaweeds have proven to have antibacterial, antiviral and antifungal properties that can be utilized in cosmeceuticals, nutraceuticals and pharmaceuticals. As a key procedure in seaweed production, the postharvest process not only requires more laboured and energy but also affect the quality of the final product significantly. This article reviewed all current postharvest processes and technologies of seaweed and addressed potential postharvest strategies for seaweed production. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xianglu Zhu
- Teagasc, Ashtown Food Research Centre, Dublin, Ireland
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Dublin, Ireland
| | - Laura Healy
- Teagasc, Ashtown Food Research Centre, Dublin, Ireland
- Technological University Dublin, Dublin, Ireland
| | - Zhihang Zhang
- Teagasc, Ashtown Food Research Centre, Dublin, Ireland
| | | | - Da-Wen Sun
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Dublin, Ireland
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33
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Matou M, Bercion S, Marianne-Pepin T, Haddad P, Merciris P. Phenolic profiles and biological properties of traditional Phyllanthus amarus aqueous extracts used for diabetes. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104571] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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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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35
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Ren Z, Yu X, Yagoub AEA, Fakayode OA, Ma H, Sun Y, Zhou C. Combinative effect of cutting orientation and drying techniques (hot air, vacuum, freeze and catalytic infrared drying) on the physicochemical properties of ginger (Zingiber officinale Roscoe). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111238] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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36
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37
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Colors, bioactive compounds, and antioxidant capacity of Ginkgo biloba seeds affected by drying conditions. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00980-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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38
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Nasır A, Yabalak E. Investigation of antioxidant, antibacterial, antiviral, chemical composition, and traditional medicinal properties of the extracts and essential oils of the Pimpinella species from a broad perspective: a review. JOURNAL OF ESSENTIAL OIL RESEARCH 2021. [DOI: 10.1080/10412905.2021.1928559] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Abir Nasır
- Faculty of Arts and Science, Department of Chemistry, Mersin University, Mersin, Turkey
| | - Erdal Yabalak
- Faculty of Arts and Science, Department of Chemistry, Mersin University, Mersin, Turkey
- Department of Nanotechnology and Advanced Materials, Mersin University, Mersin, Turkey
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39
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Combined Hot Air, Microwave, and Infrared Drying of Hawthorn Fruit: Effects of Ultrasonic Pretreatment on Drying Time, Energy, Qualitative, and Bioactive Compounds' Properties. Foods 2021; 10:foods10051006. [PMID: 34064476 PMCID: PMC8147953 DOI: 10.3390/foods10051006] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 04/19/2021] [Accepted: 04/29/2021] [Indexed: 01/09/2023] Open
Abstract
The present study aimed to examine the effect of ultrasonic pretreatment and hot air, microwave–hot-air, infrared–hot air, and freeze-drying on the drying time, specific energy (SE), qualitative properties (i.e., color, shrinkage, and rehydration ratio), and bioactive compounds’ properties (i.e., antioxidant activity, phenolic, and flavonoid contents) of hawthorn fruit. Drying of hawthorn was conducted from 45 min for the ultrasonic + microwave–hot-air drying to 1280 min for the freeze-drying method. The lowest amount of SE was obtained using the ultrasonic-microwave–hot-air drying method, which was 47.57 MJ/kg. The lowest values in color changes (12.25) and shrinkage (17.21%) were recorded for the freeze-drying method, while the highest amounts for these traits were 45.57% and 66.75% in the HA drying, respectively. In general, the use of different drying methods reduces the antioxidant capacity (AC), total phenolic content (TPC), and total flavonoid content (TFC) during processing compared to fresh samples. The highest values for AC, TPC, TFC, and the rehydration ratio were 30.69%, 73.07 mg-GAE/gdw, 65.93 mg-QE/gdw, and 2.02 for the freeze-drying method, respectively.
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Effects of Drying Methods on Antioxidant, Anti-Inflammatory, and Anticancer Potentials of Phenolic Acids in Lovage Elicited by Jasmonic Acid and Yeast Extract. Antioxidants (Basel) 2021; 10:antiox10050662. [PMID: 33923284 PMCID: PMC8146002 DOI: 10.3390/antiox10050662] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 04/21/2021] [Accepted: 04/22/2021] [Indexed: 12/17/2022] Open
Abstract
The study presents the effect of drying methods (traditional, convection, microwave, and freeze-drying) on the content and bioactivity (determined as antioxidative, anti-inflammatory, and antiproliferative potential) of potentially bioavailable fractions of phenolic acids contained in lovage elicited with jasmonic acid (JA) and yeast extract (YE) and in untreated control leaves. The highest amount of syringic acid was recorded in the convectionally dried lovage samples, while ethanolic extracts from lyophilized lovage had the highest content of protocatechuic and caffeic acids. The drying method significantly influenced the tested properties only in some cases. The traditional drying resulted in lower antioxidant potential, while convectional drying caused a reduction of the lipoxygenase inhibition ability of the samples after simulated digestion. Samples containing the control and elicited lovage leaves dried with convectional and traditional methods exhibited the highest cytotoxicity against a prostate cancer epithelial cell line.
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Kaveh M, Abbaspour‐Gilandeh Y, Fatemi H, Chen G. Impact of different drying methods on the drying time, energy, and quality of green peas. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15503] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Mohammad Kaveh
- Department of Biosystems Engineering, College of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran
| | - Yousef Abbaspour‐Gilandeh
- Department of Biosystems Engineering, College of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran
| | - Hamideh Fatemi
- Department of Horticulture, College of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran
| | - Guangnan Chen
- Faculty of Health, Engineering and Sciences University of Southern Queensland Toowoomba QLD Australia
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Muhammad AI, Mohamed DAA, Chwen LT, Akit H, Samsudin AA. Effect of Sodium Selenite, Selenium Yeast, and Bacterial Enriched Protein on Chicken Egg Yolk Color, Antioxidant Profiles, and Oxidative Stability. Foods 2021; 10:foods10040871. [PMID: 33923439 PMCID: PMC8073331 DOI: 10.3390/foods10040871] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 04/05/2021] [Accepted: 04/10/2021] [Indexed: 12/11/2022] Open
Abstract
The chicken egg is one of nature's flawlessly preserved biological products, recognized as an excellent source of nutrients for humans. Selenium (Se) is an essential micro-element that plays a key role in biological processes. Organic selenium can be produced biologically by the microbial reduction of inorganic Se (sodium selenite). Therefore, the possibility of integrating Se enriched bacteria as a supplement in poultry feed can provide an interesting source of organic Se, thereby offering health-related advantages to humans. In this study, bacterial selenoproteins from Stenotrophomonas maltophilia was used as a dietary supplement with other Se sources in Lohman brown Classic laying hens to study the egg yolk color, egg yolk and breast antioxidant profile, oxidative stability, and storage effect for fresh and stored egg yolk at 4 ± 2 °C for 14-days. The results showed that dietary Se supplementation significantly (p < 0.05) improved egg yolk color, the antioxidant profile of egg yolk, and breast meat (total carotenoid and phenol content). When the Se treated groups were compared to control groups, there was a significant (p < 0.05) decrease in total cholesterol in fresh and stored egg yolk and breast muscle. In hens that were fed ADS18-Se, the primary oxidation products (MDA) concentrations in the eggs, breast, and thigh muscle, and plasma were significantly (p < 0.05) lower. However, the MDA content increased (p < 0.05) with an extended storage time in egg yolk. In comparison to inorganic Se and basal diets, egg yolk from hens fed organic Se remained fresh for two weeks. The egg yolk color, antioxidant profile, and oxidative status of egg yolk and tissue improve with dietary Se organic supplementation (ADS18 > Se-Yeast). The source of supplemented organic Se is critical for egg enrichment and antioxidant properties. As a result, ''functional eggs'' enriched with organic Se becomes possible to produce.
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Affiliation(s)
- Aliyu Ibrahim Muhammad
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (A.I.M.); (L.T.C.); (H.A.)
- Department of Animal Science, Faculty of Agriculture, Federal University Dutse, Dutse P.M.B. 7156, Jigawa State, Nigeria
| | - Dalia Abd Alla Mohamed
- Department of Animal Nutrition, Faculty of Animal Production, University of Khartoum, P.O. Box 321, Khartoum 11115, Sudan;
| | - Loh Teck Chwen
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (A.I.M.); (L.T.C.); (H.A.)
| | - Henny Akit
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (A.I.M.); (L.T.C.); (H.A.)
| | - Anjas Asmara Samsudin
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (A.I.M.); (L.T.C.); (H.A.)
- Correspondence: ; Tel.: +60-389474878; Fax: +63-89432954
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Huang L, Zhu Y, Peng T, Qiu J, Rao Q, Song J, Xiao S, Li Y, Tang L. Drying methods and structure-activity relationships of hydroxycinnamic acid derivatives in Idesia polycarpa Maxim. Leaves. Food Funct 2021; 12:1651-1661. [PMID: 33496307 DOI: 10.1039/d0fo01813a] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Idesia polycarpa Maxim. leaves are an excellent source of hydroxycinnamic acid derivatives and have drawn special attention due to their various biological activities. However, the effects of post-harvest treatment on the structure-activity relationships of hydroxycinnamic acid derivatives in leaves of I. polycarpa are still unknown. In the current study, we compared the contents of unstable compounds in leaves with four drying methods, namely sun-drying, freeze-drying, shade-drying, and oven-drying. We found that the four hydroxycinnamic acid derivative isomers of leaves were significantly affected after drying processing with four different drying methods. Consequently, the underlying mechanisms responsible for the variation of these compounds during the drying processes have been well elucidated: UV lighting induced the isomerization of 1-[(6'-O-(E)-p-coumaroyl)-β-d-glucopyranosyl]-oxy-2-phenol (1) and 1-[(4'-O-(E)-p-coumaroyl)-β-d-glucopyranosyl]-oxy-2-phenol (3) into 1-[(6'-O-(Z)-p-coumaroyl)-β-d-glucopyranosyl]-oxy-2-phenol (2) and 1-[(4'-O-(Z)-p-coumaroyl)-β-d-glucopyranosyl]-oxy-2-phenol (4). Also, heat (exceeding 20 °C) led to the rearrangement of the (E/Z)-p-coumaric acid moiety of compounds 3 and 4, of which the 4-O-acylglucoses changed into the 6-O-acylglucoses to generate compounds 1 and 2, respectively. Interestingly, the hepatocyte-free fatty acid accumulation in OA-induced steatosis-conditioned HepG2 cells decreased by 65.00%, 10.69%, and 47.00%, respectively, following treatment with compounds 2, 3 and 4, and compound 1 presented no lipid-lowering activity. In addition, the bioactivities of compounds 2 and 4 were substantially enhanced by 58.42% and 25.33% with the sun-drying method compared to the freeze-dying methods. Our study suggests that sun-drying processing is the best method among the four drying processing methods of I. polycarpa Maxim. leaves.
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Affiliation(s)
- Lei Huang
- State Key Laboratory of Functions & Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China. and Key Laboratory of Chemistry for Natural Products of Guizhou Province & Chinese Academic of Sciences, Guiyang 550014, China and Key Laboratory of Bio-resources and Eco-environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610065, China.
| | - Yu Zhu
- State Key Laboratory of Functions & Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China. and Key Laboratory of Chemistry for Natural Products of Guizhou Province & Chinese Academic of Sciences, Guiyang 550014, China
| | - Tong Peng
- Key Laboratory of Bio-resources and Eco-environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610065, China.
| | - Jianfei Qiu
- State Key Laboratory of Functions & Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China. and Key Laboratory of Chemistry for Natural Products of Guizhou Province & Chinese Academic of Sciences, Guiyang 550014, China
| | - Qing Rao
- State Key Laboratory of Functions & Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China. and Key Laboratory of Chemistry for Natural Products of Guizhou Province & Chinese Academic of Sciences, Guiyang 550014, China
| | - Jingrui Song
- State Key Laboratory of Functions & Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China. and Key Laboratory of Chemistry for Natural Products of Guizhou Province & Chinese Academic of Sciences, Guiyang 550014, China
| | - Shiji Xiao
- School of Pharmacy, Zunyi Medical University, Zunyi 563000, China
| | - Yanmei Li
- State Key Laboratory of Functions & Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China. and Key Laboratory of Chemistry for Natural Products of Guizhou Province & Chinese Academic of Sciences, Guiyang 550014, China
| | - Lin Tang
- Key Laboratory of Bio-resources and Eco-environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610065, China.
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Dash KK, Shangpliang H, Bhagya Raj GVS, Chakraborty S, Sahu JK. Influence of microwave vacuum drying process parameters on phytochemical properties of sohiong (
Prunus nepalensis
) fruit. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15290] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Kshirod Kumar Dash
- Department of Food Processing Technology GKCIET Malda India
- Department of Food Engineering and Technology Tezpur University Tezpur India
| | | | - G. V. S. Bhagya Raj
- Department of Food Engineering and Technology Tezpur University Tezpur India
| | - Sourav Chakraborty
- Department of Food Engineering and Technology Tezpur University Tezpur India
| | - Jatindra K. Sahu
- Centre for Rural Development and Technology Indian Institute of Technology Delhi India
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Effect of Drying Methods on Phenolic Compounds and Antioxidant Activity of Urtica dioica L. Leaves. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7010010] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Stinging nettle (Urtica dioica) is a plant well known in traditional medicine for its many beneficial properties, but the lack of standardization regarding the product to offer to consumers limits its diffusion. To this end, drying appears to be a useful technique to offer a low-cost product that can be stored for long time, but the different drying procedures may give rise to end-products of very different quality as nutraceutical and antioxidant compounds. Nettle leaves have been dehydrated employing freeze-drying (FD), oven-drying (OD) or heat pump drying (HPD) and compared with fresh leaves following water extraction to emulate the use by final consumers. Results indicate that the best dehydration technique is HPD, which apparently gives rise to more than a doubling of total phenols and antioxidant activity in the extract compared to the water extract obtained from fresh leaves but a reduction in the level of ascorbic acid of about 39%. In addition, the content of some phenolic compounds is 10 to over a hundred times higher in the extract after HPD than that obtained from fresh samples. This confirms that the dehydration technique should be tuned in relation to the compounds of greatest interest or value.
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In silico analysis of Phyllanthus amarus phytochemicals as potent drugs against SARS-CoV-2 main protease. CURRENT RESEARCH IN GREEN AND SUSTAINABLE CHEMISTRY 2021; 4. [PMCID: PMC8364217 DOI: 10.1016/j.crgsc.2021.100159] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
Phyllanthus amarus, also known as Bhui Korma in India, is well known for its medicinal properties and is used to treat several diseases worldwide. This study aims to identify phytochemicals from P. amarus and assess their anti-viral activity through in silico methods against the main protease (3CLPro/MPro) enzyme of the novel coronavirus. 190 compounds were obtained from literature and docked against 3CLPro and 16 compounds showed higher binding affinity with 3CLPro with their values lying between -8.9 kcal/mol to -9.6 kcal/mol. The top two compounds, Myricitrin (CID: 5352000) and Quercetin-3-O-glucuronide (CID: 12004528) gave high binding affinity values of -9.6 kcal/mol and -9.4 kcal/mol respectively and also display favourable binding interactions with the 3CLPro. Both the compounds were further subjected to molecular dynamics simulation and MM-PBSA based binding free energy calculations. ADMET and drug-likeness properties were studied to assess the pharmacokinetic properties of the compounds. Favourable pharmacokinetic results reinforced the applicability of the compounds assessed. Along with continuous studies being carried out with chemical compounds, research needs to expand into all areas, including the use of natural compounds as drug compounds. The identified hits from this study can be taken further for in vitro and in vivo studies to examine their efficacy against COVID-19.
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47
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Gonzales M, Villena GK, Kitazono AA. Evaluation of the antioxidant activities of aqueous extracts from seven wild plants from the Andes using an in vivo yeast assay. RESULTS IN CHEMISTRY 2021. [DOI: 10.1016/j.rechem.2021.100098] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
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48
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Ngo HVT, Huang HT, Lee PT, Liao ZH, Chen HY, Nan FH. Effects of Phyllanthus amarus extract on nonspecific immune responses, growth, and resistance to Vibrio alginolyticus in white shrimp Litopenaeus vannamei. FISH & SHELLFISH IMMUNOLOGY 2020; 107:1-8. [PMID: 32927053 DOI: 10.1016/j.fsi.2020.09.016] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 09/01/2020] [Accepted: 09/09/2020] [Indexed: 06/11/2023]
Abstract
This study investigates the effects of Phyllanthus amarus extract (PAE) on immune responses, growth, and resistance to Vibrio alginolyticus in white shrimp (Litopenaeus vannamei). In vitro PAE treatment did not alter the cell viability of haemocytes and significantly enhanced immune parameters such as phenoloxidase (PO) activity, phagocytic activity, and superoxide anion (O2-) production. We conducted two feeding trials to examine the effects of PAE on the growth, disease resistance, and innate immune parameters of white shrimp. In the first in vivo trial, shrimps (4.01 ± 0.03 g) were fed a diet containing 0 g (control), 10 g (PAE10), 20 g (PAE20), or 40 g (PAE40) of PAE per kilogram of feed for 56 days. After the feeding period, the PAE20 group showed a significantly higher weight gain and specific growth rate than shrimp fed the control diet. Furthermore, after challenge with V. alginolyticus, shrimp fed a diet containing PAE showed significantly higher survival than those fed the control diet. The second in vivo trial (28 days) was performed to identify the mechanisms of enhanced immunity in PAE-fed shrimp. Shrimp fed the PAE20 diet generally had the highest total haemocyte count, PO activity, phagocytic activity, and O2- production, followed by the PAE40 and PAE10 groups. Thus, our results suggest that administration of 20 g of PAE per kilogram of feed can enhance immunity, growth, and resistance to V. alginolyticus in white shrimp.
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Affiliation(s)
- Hoang-Viet-Trinh Ngo
- Department of Aquaculture, National Taiwan Ocean University, No. 2, Pei-Ning Road, Keelung 20224, Taiwan, ROC
| | - Huai-Ting Huang
- Department of Aquaculture, National Taiwan Ocean University, No. 2, Pei-Ning Road, Keelung 20224, Taiwan, ROC
| | - Po-Tsang Lee
- Department of Aquaculture, National Taiwan Ocean University, No. 2, Pei-Ning Road, Keelung 20224, Taiwan, ROC
| | - Zhen-Hao Liao
- Department of Aquaculture, National Taiwan Ocean University, No. 2, Pei-Ning Road, Keelung 20224, Taiwan, ROC
| | - Hsiang-Yin Chen
- Department of Aquaculture, National Penghu University of Science and Technology, No. 300, Liohe Road, Magong, Penghu 880, Taiwan, ROC
| | - Fan-Hua Nan
- Department of Aquaculture, National Taiwan Ocean University, No. 2, Pei-Ning Road, Keelung 20224, Taiwan, ROC.
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VANIN CDR, SANTOS RFD, TONIAL IB, SANTOS TBD, WAGNER JUNIOR A, PRADO NVD, LUCCHETTA L. “Yellow Araçá” flour (Psidium cattleyanum cv. Ya-cy) in cereal bars - nutritional and functional potential. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.29320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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50
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Jimenez-Lopez C, Pereira AG, Lourenço-Lopes C, Garcia-Oliveira P, Cassani L, Fraga-Corral M, Prieto MA, Simal-Gandara J. Main bioactive phenolic compounds in marine algae and their mechanisms of action supporting potential health benefits. Food Chem 2020; 341:128262. [PMID: 33038800 DOI: 10.1016/j.foodchem.2020.128262] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 09/11/2020] [Accepted: 09/27/2020] [Indexed: 12/17/2022]
Abstract
Given the growing tendency of consumers to choose products with natural ingredients, food industries have directed scientific research in this direction. In this regard, algae are an attractive option for the research, since they can synthesize a group of secondary metabolites, called phenolic compounds, associated with really promising properties and bioactivities. The objective of this work was to classify the major phenolic compounds, compare the effectiveness of the different extractive techniques used for their extraction, from traditional systems (like heat assisted extraction) to the most advance ones (such as ultrasound, microwave or supercritical fluid extraction); the available methods for identification and quantification; the stability of the enriched extract in phenolic compounds and the main bioactivities described for these secondary metabolites, to offer an overview of the situation to consider if it is possible and/or convenient an orientation of phenolic compounds from algae towards an industrial application.
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Affiliation(s)
- C Jimenez-Lopez
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - A G Pereira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - C Lourenço-Lopes
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain
| | - P Garcia-Oliveira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - L Cassani
- Research Group of Food Engineering, Faculty of Engineering, National University of Mar del Plata, RA7600 Mar del Plata, Argentina
| | - M Fraga-Corral
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - M A Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
| | - J Simal-Gandara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
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