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Rios-Mera JD, Arteaga H, Ruiz R, Saldaña E, Tello F. Amazon Fruits as Healthy Ingredients in Muscle Food Products: A Review. Foods 2024; 13:2110. [PMID: 38998616 PMCID: PMC11241114 DOI: 10.3390/foods13132110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2024] [Revised: 06/29/2024] [Accepted: 07/01/2024] [Indexed: 07/14/2024] Open
Abstract
When looking for new ingredients to process red meat, poultry, and fish products, it is essential to consider using vegetable resources that can replace traditional ingredients such as animal fat and synthetic antioxidants that may harm health. The Amazon, home to hundreds of edible fruit species, can be a viable alternative for new ingredients in processing muscle food products. These fruits have gained interest for their use as natural antioxidants, fat replacers, colorants, and extenders. Some of the fruits that have been tested include açai, guarana, annatto, cocoa bean shell, sacha inchi oil, and peach palm. Studies have shown that these fruits can be used as dehydrated products or as liquid or powder extracts in doses between 250 and 500 mg/kg as antioxidants. Fat replacers can be added directly as flour or used to prepare emulsion gels, reducing up to 50% of animal fat without any detrimental effects. However, oxidation problems of the gels suggest that further investigation is needed by incorporating adequate antioxidant levels. In low doses, Amazon fruit byproducts such as colorants and extenders have been shown to have positive technological and sensory effects on muscle food products. While evidence suggests that these fruits have beneficial health effects, their in vitro and in vivo nutritional effects should be evaluated in muscle food products containing these fruits. This evaluation needs to be intended to identify safe doses, delay the formation of key oxidation compounds that directly affect health, and investigate other factors related to health.
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Affiliation(s)
- Juan D. Rios-Mera
- Instituto de Investigación de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Jaén, Jaén 06800, Peru; (J.D.R.-M.); (H.A.)
| | - Hubert Arteaga
- Instituto de Investigación de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Jaén, Jaén 06800, Peru; (J.D.R.-M.); (H.A.)
| | - Roger Ruiz
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru;
| | - Erick Saldaña
- Sensory Analysis and Consumer Study Group, Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Moquegua 18001, Peru;
| | - Fernando Tello
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru;
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Li J, Zhang H, Yang X, Zhu L, Wu G, Qi X, Zhang H, Wang Y, Chen X. Effect of fiber-bound polyphenols from highland barley on lipid oxidation products of cooked pork during in vitro gastrointestinal digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:5070-5076. [PMID: 36987556 DOI: 10.1002/jsfa.12581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 10/24/2022] [Accepted: 03/28/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND The gastrointestinal (GI) tract is a major site of lipid oxidation, and the lipid oxidation products are related to an increased risk of various chronic diseases. In this study, the inhibition capacity of bound-polyphenol rich insoluble dietary fiber (BP-IDF) from highland barley (HB) to lipid oxidation was evaluated during simulated GI digestion. RESULTS We found that the level of lipid hydroperoxides (LOOH) and aldehydes were significantly inhibited when highland barley bound-polyphenol rich insoluble dietary fiber (HBBP-IDF) co-digestion with cooked pork. The lipid oxidation products were more effectively scavenged during simulated gastric digestion, with inhibition of 77.4% for LOOH, 52.3% for malondialdehyde, 46.5% for 4-hydroxy-2-hexenal and 48.7% for 4-hydroxy-2-nonenel, respectively. The fiber-bound polyphenols are the principal scavengers of lipid oxidation products. CONCLUSION These findings suggest that HBBP-IDF could be used as a functional ingredient able to scavenge lipid oxidation products across the GI tract. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jinxin Li
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hao Zhang
- Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Xijuan Yang
- Tibetan Plateau Key Laboratory of Agric-Product Processing, Qinghai University, Xining, China
| | - Ling Zhu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Gangcheng Wu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xiguang Qi
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hui Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yongjin Wang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xiaoyu Chen
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
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Biasi V, Huber E, de Melo APZ, Hoff RB, Verruck S, Barreto PLM. Antioxidant effect of blueberry flour on the digestibility and storage of Bologna-type mortadella. Food Res Int 2023; 163:112210. [PMID: 36596139 DOI: 10.1016/j.foodres.2022.112210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 11/08/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
The aim of the study was to add blueberry flour (BF) to Bologna-type mortadella as a natural antioxidant and to evaluate its activity during in vitro digestion and refrigerated storage. Five treatments of mortadella were prepared: without antioxidant, with sodium erythorbate and with the addition of three levels of BF: 0.05 %, 0.075 % and 0.1 %. Twenty-three phenolic compounds were quantified in blueberry fruits and twenty-eight in BF, with prevalence of chlorogenic acid. The presence of BF did not affect the proximal composition of the mortadella, but it had a small effect on pH, hardness (texture profile) and instrumental color, as well as reduced lipid oxidation during refrigerated storage (2-8 °C) for 90 days. During in vitro digestion, the addition of BF increased the content of total phenolic compounds and the antioxidant activity of mortadella (p < 0.05), among all simulated stages. At a concentration of 0.05 %, BF can be used as a synthetic antioxidant substitute in Bologna-type mortadella, enhancing the use of blueberry fruits in the form of flour and enriching the product with natural antioxidants.
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Affiliation(s)
- Vanessa Biasi
- Postgraduate Program in Food Science, Federal University of Santa Catarina (UFSC), Avenue Admar Gonzaga, 1346, Florianópolis, SC 88034-001, Brazil; Food Engineering Department, Federal Institute Catarinense (IFC), Highway SC 283 - km 17, Concórdia, SC, 89703-720, Brazil.
| | - Eduardo Huber
- Food Engineering Department, Federal Institute Catarinense (IFC), Highway SC 283 - km 17, Concórdia, SC, 89703-720, Brazil
| | - Ana Paula Zapelini de Melo
- Postgraduate Program in Food Science, Federal University of Santa Catarina (UFSC), Avenue Admar Gonzaga, 1346, Florianópolis, SC 88034-001, Brazil
| | - Rodrigo Barcellos Hoff
- Ministry of Agriculture, Livestock and Food Supply, Federal Laboratory of Animal and Plant Health and Inspection (LFDA) - RS, Advanced Laboratorial Section (SLAV) - SC, João Grumiche, St. 117, Kobrasol, São José, SC 88102-600, Brazil
| | - Silvani Verruck
- Postgraduate Program in Food Science, Federal University of Santa Catarina (UFSC), Avenue Admar Gonzaga, 1346, Florianópolis, SC 88034-001, Brazil
| | - Pedro Luiz Manique Barreto
- Postgraduate Program in Food Science, Federal University of Santa Catarina (UFSC), Avenue Admar Gonzaga, 1346, Florianópolis, SC 88034-001, Brazil
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Evaluation of In Vitro and In Silico Anti-Alzheimer Potential of Nonpolar Extracts and Essential Oil from Mentha piperita. Foods 2023; 12:foods12010190. [PMID: 36613406 PMCID: PMC9818812 DOI: 10.3390/foods12010190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 12/12/2022] [Accepted: 12/23/2022] [Indexed: 01/03/2023] Open
Abstract
The anticholinesterase and antioxidant activities with chemical composition and molecular docking of essential oil and nonpolar extracts of Mentha piperita were evaluated using enzymatic and chemical methods. Molecular docking tools were used to explain the interaction of the major chemical constituents with the enzymes. GC/MS analyses revealed that the main compounds in M. piperita essential oil were l-menthone (43.601%) followed by pulegone (21.610%), linolenic acid (25.628%), and l-menthone (10.957%), representing the major compounds of the petroleum ether extract. Imidazoquinoline (7.767%) and 17-N-acetyl-oroidine (5.363%) were the major constituents of the chloroform extract. Linolenic acid (19.397%) and l-menthone (6.336%) were the most abundant compounds in the hexane extract. The M. piperita essential oil and nonpolar extracts showed moderate antioxidant activity. The essential oil showed the most promising anticholinesterase activity with IC50 = 10.66 ± 0.12 µg/mL and IC50 = 16.33 ± 0.03 µg/mL against acetylcholinesterase (AChE) and butyrylcholinesterase (BChE), respectively, close to galantamine in AChE and more active in BChE, followed by the interesting activity in the petroleum ether extract with IC50 = 23.42 ± 3.06 µg/mL in AChE and IC50 = 62.00 ± 3.22 µg/mL in BChE. The docking experiments showed that among the seven major identified compounds, N-acetyl-17-oroidine showed the highest binding score (63.01 in AChE and 63.68 in BChE). This compound was found to bind the catalytic and peripheral sites, resulting in more potent inhibitory activity than galantamine, which only binds to the catalytic site. These findings suggested the possible use of M. piperita essential oil and nonpolar extracts as a potential source of alternative natural anti-Alzheimer compounds.
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Benouchenne D, Bellil I, Tachour SH, Akkal S, Djeghim H, Kebaili FF, Nieto G, Khelifi D. Tyrosinase Inhibitory Ability and In Vitro, In Vivo Acute Oral and In Silico Toxicity Evaluation of Extracts Obtained from Algerian Fir (Abiesnumidica de Lannoy ex CARRIERE) Needles. PLANTS 2022; 11:plants11182389. [PMID: 36145790 PMCID: PMC9502198 DOI: 10.3390/plants11182389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 09/05/2022] [Accepted: 09/05/2022] [Indexed: 12/03/2022]
Abstract
This study was designed to evaluate the tyrosinase inhibitory effect, in vitro, in vivo, and in silico toxicity of fractions isolated from A. numidica de Lannoy needles. The cytotoxicity of extracts was examined against Artemia salina larvae, while the toxicity of these extracts was tested by acute oral toxicity in mice; by administration of a dose of 2000 mg/kg b.w A. numidica leaves extracts. The blood samples were collected from the eye orbital sinus for further analysis of biochemical parameters. The absorption, distribution, metabolism, elimination, and toxicity (ADMET) properties were identified by the pkCSM web server. The data stated that ethyl acetate (EA) presented strong anti-tyrosinase apt. The results reported that ethyl acetate extract exhibited a strong inhibitory capacity against A. salina larvae with LD50 of 75.004 µg/mL. The data also showed that no mortality occurred, and no toxicity symptoms were observed in mice. The biochemical parameters revealed that both extracts significantly affected the hepatic profile by increasing ALT, AST, and alkaline phosphatase. Histopathological tests also confirmed that both fractions were toxic at this concentration on hepatic and renal tissues, with necrosis observed. The toxicity of molecules in silico revealed no effect on all examined biomolecules.It can be concluded that this plant was toxic on the liver and renal profiles and tissues at the dose studied.
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Affiliation(s)
- Djamila Benouchenne
- Laboratoire de Génétique Biochimie et Biotechnologies Végétales, Faculté des Sciences de la Natureet de la Vie, Université Frères Mentouri Constantine 1, Constantine 25000, Algeria
| | - Ines Bellil
- Laboratoire de Génétique Biochimie et Biotechnologies Végétales, Faculté des Sciences de la Natureet de la Vie, Université Frères Mentouri Constantine 1, Constantine 25000, Algeria
| | - Sana Hazar Tachour
- Département de Pathologieanatomique, Hopital Ben-Badis Constantine, Constantine 25000, Algeria
| | - Salah Akkal
- Laboratory of Phytochemistry, Natural Products and Organic Synthesis (Physynor), Department of Chemistry, Faculty of Exact Sciences, University Brother Mentouri Constantine 1, Constantine 25000, Algeria
| | - Hanène Djeghim
- Laboratoire de Biochimie, Biotechnologie et Division Santé, Centre de Recherche enBiotechnologie, Constantine 25000, Algeria
| | - Fethi Farouk Kebaili
- Laboratoire de Génie Microbiologique et Applications, Département de Biochimie et de Biologie Moléculaire et Cellulaire, Faculté des Sciences de la Nature et de la Vie, Université Fréres Mentouri Constantine 1, Constantine 25017, Algeria
| | - Gema Nieto
- Department of food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, Espinardo, 30071 Murcia, Spain
- Correspondence: ; Tel.: +346-8739-2197
| | - Douadi Khelifi
- Ecole Nationale Supérieure de Biotechnologie, Constantine 25000, Algeria
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Segueni N, Akkal S, Benlabed K, Nieto G. Potential Use of Propolis in Phytocosmetic as Phytotherapeutic Constituent. Molecules 2022; 27:molecules27185833. [PMID: 36144568 PMCID: PMC9502464 DOI: 10.3390/molecules27185833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 09/02/2022] [Accepted: 09/05/2022] [Indexed: 11/16/2022] Open
Abstract
Phytocosmetic is an important aspect of traditional medicine in several cultures. Researchers are now focusing to find new and effective ingredients of natural origin. Propolis is a natural beehive product extensively used in traditional medicine. We aimed in the present study to investigate the potential use of propolis as an aesthetic and phytotherapeutic constituent in phytocosmetics. Propolis was extracted using 80% ethanol. Total phenolic and flavonoid contents were determined calorimetrically. Free radical scavenging ability and reducing capacity were evaluated using four assays and expressed as IC50 values. Antibacterial activity was evaluated by the determination of minimum inhibitory concentration (MIC) on 11 Gram-positive and Gram-negative bacteria. The wound healing activity of 30% ethanolic extract and propolis ointment was studied using excision wounds in the anterio-dorsal side of the rats. The phenolic acid composition of the tested propolis was investigated using UFLC/MS-MS analysis. The tested propolis was rich in phenolic and flavonoid content and demonstrated an interesting antibacterial and antioxidant activity. Wounds treated with propolis appear to display a lesser degree of inflammation. Chemical analysis led to the identification of 11 phenolics. Among them, five are considered as main compounds: Chlorogenic acid (48.79 ± 5.01 ng/mL), Gallic acid (44.25 ± 6.40 ng/mL), Rutin (21.12 ± 3.57 ng/mL), Caffeic acid (28.19 ± 4.95 ng/mL), and trans-cinnamic acid (20.10 ± 6.51 ng/mL). Our results indicated that propolis can not only be used as a cosmetic ingredient but also be used as a preventative and curative constituent, which might be used as a barrier when applied externally on infected and non-infected skin.
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Affiliation(s)
- Narimane Segueni
- Laboratory of Natural Products and Organic Synthesis Campus Chaabat Ersas, Faculty of Science, Department of Chemistry, University Mentouri-Constantine 1, Constantine 25000, Algeria or or
- Faculty of Medicine, University Salah Boubnider Constantine 3, Constantine 25000, Algeria
| | - Salah Akkal
- Unit of Recherche Valorisation of Natural Resources, Bioactive Molecules and Analyses Physicochemical and Biological (VARENBIOMOL), Faculty of Science, Department of Chemistry, University Mentouri-Constantine 1, Constantine 25000, Algeria
| | - Kadour Benlabed
- Faculty of Medicine, University Salah Boubnider Constantine 3, Constantine 25000, Algeria
| | - Gema Nieto
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30071 Murcia, Spain
- Correspondence: ; Tel.: +34-86-888-9624; Fax: +34-86-888-4147
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Aksoy AS, Arici M, Yaman M. The effect of hardaliye on reducing the formation of malondialdehyde during in vitro gastrointestinal digestion of meat products. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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RP-HPLC-ESI-QTOF-MS Qualitative Profiling, Antioxidant, Anti-Enzymatic, Anti-Inflammatory, and Non-Cytotoxic Properties of Ephedra alata Monjauzeana. Foods 2022; 11:foods11020145. [PMID: 35053877 PMCID: PMC8774970 DOI: 10.3390/foods11020145] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2021] [Revised: 12/23/2021] [Accepted: 12/31/2021] [Indexed: 12/27/2022] Open
Abstract
An investigation was conducted to study the beneficial effects of Ephedra alata monjauzeana crude extract (EamCE). The chemical profile was determined using RP-HPLC–ESI-QTOF-MS analysis, revealing the presence of twenty-one flavonoids and phenolic acids. A series of antioxidant assays was carried out using ten different methods. The EamCE has demonstrated a significant antioxidant potential, with interesting IC50 values not exceeding 40 µg/mL in almost activities. Likewise, a significant inhibition of key enzymes, involved in some health issues, such as Alzheimer’s disease, diabetes, hyperpigmentation, dermatological disorders, gastric/urinary bacterial infections, and obesity, was observed for the first time. The IC50 values ranged from 22.46 to 54.93. The anti-inflammatory and non-cytotoxic activities were assessed by heat-induced hemolysis and cell culture methods, respectively; the EamCE has shown a prominent effect in both tests, notably for the anti-inflammatory effect that was superior to the reference compound “diclofenac” (IC50: 71.03 ± 1.38 > 70.23 ± 0.99 (µg/mL)). According to these results, this plant could be used in a large spectrum as a food supplement, as a natural remedy for various physiological disorders and pathologies; and it might serve as a preventive and health care agent.
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Olive Tree Derivatives and Hydroxytyrosol: Their Potential Effects on Human Health and Its Use as Functional Ingredient in Meat. Foods 2021; 10:foods10112611. [PMID: 34828895 PMCID: PMC8618868 DOI: 10.3390/foods10112611] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 10/24/2021] [Accepted: 10/26/2021] [Indexed: 01/19/2023] Open
Abstract
Olive (Olea europaea) is one of the most extensive crops in the Mediterranean countries, and an important source of extra distinctive compounds that has been widely tested due to its known health benefits. Olive derivatives, such as extra virgin olive oil (EVOO) and olive leaves are rich in antioxidant compounds such as hydroxytyrosol (HXT) and oleuropein and oleic acid, as main monounsaturated fatty acid. Because of HXT molecular structure, its regular consumption reports important beneficial properties such as anti-inflammatory, antimicrobial, antioxidant, and anticancer. As a matter of fact, its antioxidant and antimicrobial effects made this compound a good preservative agent against meat deterioration and spoilage, capable of replacing some synthetic additives whose continued and regular consumption may negatively affect the human health. On the contrary side, this extract has an unpleasant odor and flavor, so a synthetic source of HXT could also be used to improve the sensory quality of the meat products. In this sense, this review exposes the health benefits provided by the consumption of EVOO and HXT, and the newest research about its application on meat, together new trends about its use as functional ingredient in meat and meat products.
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Ellagic acid solid dispersion: Characterization and bioactivity in the hydroxyl radical oxidation system. Food Res Int 2021; 142:110184. [PMID: 33773661 DOI: 10.1016/j.foodres.2021.110184] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 01/22/2021] [Accepted: 01/24/2021] [Indexed: 11/21/2022]
Abstract
Ellagic acid solid dispersion (EASD) was prepared using polyvinylpyrrolidone (PVP) as a carrier to improve its solubility. The solubility of EASD enhanced to 0.593 mg/mL, more than 20 times of the solubility on pure EA. The structure of EASD was analyzed by UV-visible spectroscopy, Fourier transforms infrared spectrometer (FT-IR) and X-ray diffraction (XRD), and results indicated the successful preparation of EASD, with a decrease in crystallinity. Differential scanning calorimetry (DSC) spectrums showed a lower endothermic peak of EASD than EA. By antioxidant analysis, the EASD with the concentration of 3 mg/mL was used in the protein oxidation analysis in hydroxyl radical oxidation simulation system, which was established by the myofibrillar of hairtail. EASD exhibited an excellent inhibit effect on protein oxidation. By increasing the solubility, EASD broadens the application range of EA, providing a theoretical basis for its application in the preservation of aquatic products.
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Health Effects of Grape Seed and Skin Extracts and Their Influence on Biochemical Markers. Molecules 2020; 25:molecules25225311. [PMID: 33202575 PMCID: PMC7696942 DOI: 10.3390/molecules25225311] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 11/11/2020] [Accepted: 11/12/2020] [Indexed: 11/17/2022] Open
Abstract
This review is focused on the study of the effects of grape seed and skin extract (GSSE) on human health. GSSE contains high concentrations of important polyphenolic substances with high biological activity. This review is a summary of studies that investigate the effects of GSSE on diabetes mellitus, cardiovascular disease and cancer, its neuroprotective effect, and its effects on the gastrointestinal tract and other health complications related to these diseases. The results of the studies confirm that the anti-inflammatory, antiapoptotic, and pro-proliferative effects of “Vitis vinifera L.” seed extract reduce the level of oxidative stress and improve the overall lipid metabolism.
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Martínez-Zamora L, Peñalver R, Ros G, Nieto G. Substitution of synthetic nitrates and antioxidants by spices, fruits and vegetables in Clean label Spanish chorizo. Food Res Int 2020; 139:109835. [PMID: 33509460 DOI: 10.1016/j.foodres.2020.109835] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 10/13/2020] [Accepted: 10/18/2020] [Indexed: 12/24/2022]
Abstract
Natural extracts obtained from fruits and vegetables processing are important sources of phenolic compounds and nitrates, with excellent antioxidant and antimicrobial properties. The aim of this study was to elaborate a Clean label dry-cured meat product (Spanish "chorizo") using Mediterranean Diet ingredients (Citrus, Acerola, Rosemary, Paprika, Garlic, Oregano, Lettuce + Arugula + Watercress, Spinach + Celery, Chard + Beet). For that, a self-life study for 150 days was carried out, when physical-chemical (colour, pH, aw, thiol loss, volatile compounds profile), microbiological, and organoleptic changes were determined. The combination of citrus extracts and leafy green vegetables halved the hexanal and nonanal content for 150 days. In addition, this change did not affect to the sensory properties of the product, which obtained the highest acceptance avoiding the oxidative damage (colour, volatile compounds release, thiol loss) and the microbiological growth. Nevertheless, rosemary extract incorporation altered sensory quality, unless it also avoided protein and lipid oxidation, as well as microbiological growth. Otherwise, Control sample elaborated with synthetic sources of nitrates and nitrites showed a lower sensory quality due to the increased hardness, protein oxidation, hexanal, and nonanal concentrations, related to lipid oxidation, and hence, to rancid flavour apparition.
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Affiliation(s)
- Lorena Martínez-Zamora
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University Clinical Hospital "Virgen de la Arrixaca", University of Murcia, Espinardo, Murcia 30100, Spain
| | - Rocío Peñalver
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University Clinical Hospital "Virgen de la Arrixaca", University of Murcia, Espinardo, Murcia 30100, Spain
| | - Gaspar Ros
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University Clinical Hospital "Virgen de la Arrixaca", University of Murcia, Espinardo, Murcia 30100, Spain
| | - Gema Nieto
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University Clinical Hospital "Virgen de la Arrixaca", University of Murcia, Espinardo, Murcia 30100, Spain.
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Nieto G. A Review on Applications and Uses of Thymus in the Food Industry. PLANTS (BASEL, SWITZERLAND) 2020; 9:E961. [PMID: 32751488 PMCID: PMC7464319 DOI: 10.3390/plants9080961] [Citation(s) in RCA: 78] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Revised: 07/28/2020] [Accepted: 07/28/2020] [Indexed: 02/07/2023]
Abstract
Thyme is one of the most important medicinal plants because of its ethnopharmacological relevance and high content of bioactive compounds. This review focuses particularly on thyme as an alternative natural antioxidant and antimicrobial with potential use in the food industry. This is in line with the preferences of the current consumer, who demands healthier and more natural products. Different studies have concluded that the use of thyme increases stability and reduces lipid oxidation during the shelf-life period of foods (meat, meat products, milk, fish or fish products), which makes thyme a promising source of natural additives. Despite these findings, the use of Thymus extracts or essential oils as natural additives in foods is reduced in comparison with other natural preservative extracts. This review provides an overview of the most important information on the positive effect of the bioactive compounds of thyme and its uses as a preservative in foods, taking into account its origin (from plants, plant extracts or essential oils).
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Affiliation(s)
- Gema Nieto
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Espinardo, 30071 Murcia, Spain
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Souilah N, Ullah Z, Bendif H, Medjroubi K, Hazmoune T, Hamel T, Öztürk M, Nieto G, Akkal S. Phenolic Compounds from An Algerian Endemic Species of Hypochaeris laevigata var. hipponensis and Investigation of Antioxidant Activities. PLANTS 2020; 9:plants9040514. [PMID: 32316200 PMCID: PMC7238426 DOI: 10.3390/plants9040514] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 04/07/2020] [Accepted: 04/12/2020] [Indexed: 12/11/2022]
Abstract
: Hypochaeris laevigata var. hipponensis (Asteraceae) is an endemic plant from Algeria. In the current study, we analyzed for the first time its chemical composition, especially phenolic constituents of dichloromethane (DCM), ethyl acetate (EA), and n-butanol (BuOH) fractionsof the aerial parts of Hypochaeris laevigata var. hipponensis by liquid chromatography-mass spectrometry (LC-MS/MS). The number of phenolic compounds detected in DCM, EA, and BuOH fractions were found to be 9, 20, and 15, respectively. More specifically, 12 phenolic acids were detected. Among them, quinic acid, chlorogenic acid, and caffeic acid were the most abundant ones. Meanwhile, only seven flavonoids were detected. Among them, rutin, apigetrin, and isoquercitrin were the major ones. We also determined the total phenolic and flavonoid contents, and fraction EA showed the highest values, followed by BuOH, and DCM fractions. Furthermore, the antioxidant action was dictated by five methods and the tested plant fractions demonstrated a noteworthy antioxidant action.
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Affiliation(s)
- Nabila Souilah
- Laboratory of Optimization of Agricultural Production in Sub-Humid Zones (LOPAZS), Faculty of Science, University of Skikda, Skikda 21000, Algeria; (N.S.); (T.H.)
- Laboratory of Valorization of Natural Resources, Bioactive Molecules and Physicochemical and Biological Analyzes Department of Chemistry, Faculty of Exact Sciences, University of Constantine 1, Constantine 25000, Algeria; (K.M.); (S.A.)
| | - Zain Ullah
- Department of Chemistry, Faculty of Sciences, University of Muğla Sitki Koçman, Muğla 48000, Turkey; (Z.U.); (M.Ö.)
| | - Hamdi Bendif
- Department of Natural Sciences and Life, Faculty of Science, University of M’sila, M’sila 28000, Algeria;
- Laboratoire d’ethnobotanique et des substances naturelles, Département des sciences naturelles, Ecole Normale Supérieure (ENS), Kouba, BP 92 Kouba, Algiers 16308, Algeria
| | - Kamel Medjroubi
- Laboratory of Valorization of Natural Resources, Bioactive Molecules and Physicochemical and Biological Analyzes Department of Chemistry, Faculty of Exact Sciences, University of Constantine 1, Constantine 25000, Algeria; (K.M.); (S.A.)
| | - Tahar Hazmoune
- Laboratory of Optimization of Agricultural Production in Sub-Humid Zones (LOPAZS), Faculty of Science, University of Skikda, Skikda 21000, Algeria; (N.S.); (T.H.)
| | - Tarek Hamel
- Department of Natural Sciences and Life, Faculty of Science, University of Badji Mokhtar, Annaba 23000, Algeria;
| | - Mehmet Öztürk
- Department of Chemistry, Faculty of Sciences, University of Muğla Sitki Koçman, Muğla 48000, Turkey; (Z.U.); (M.Ö.)
| | - Gema Nieto
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, Espinardo, 30071 Murcia, Spain
- Correspondence: ; Tel.: +34-868889694
| | - Salah Akkal
- Laboratory of Valorization of Natural Resources, Bioactive Molecules and Physicochemical and Biological Analyzes Department of Chemistry, Faculty of Exact Sciences, University of Constantine 1, Constantine 25000, Algeria; (K.M.); (S.A.)
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16
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Comparative study of rosemary extracts and several synthetic and natural food antioxidants. Relevance of carnosic acid/carnosol ratio. Food Chem 2020; 309:125688. [DOI: 10.1016/j.foodchem.2019.125688] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2019] [Revised: 10/08/2019] [Accepted: 10/08/2019] [Indexed: 12/16/2022]
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17
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Effect of natural extracts obtained from food industry by-products on nutritional quality and shelf life of chicken nuggets enriched with organic Zn and Se provided in broiler diet. Poult Sci 2020; 99:1491-1501. [PMID: 32111317 PMCID: PMC7587798 DOI: 10.1016/j.psj.2019.11.008] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Revised: 10/27/2019] [Accepted: 11/07/2019] [Indexed: 12/17/2022] Open
Abstract
This study investigated the influence of an organic mineral-supplemented broiler diet on the quality of nuggets. The resulting chicken nuggets were enriched with inorganic and organic forms of Zn and Se. The nuggets were processed by incorporating extracts from food industry by-products (rosemary [RH and RL], hydroxytyrosol [HYT], pomegranate [P], grape [GS], and Harpagophytum [H]). The physiochemical, microbiological, and sensory characteristics of the chicken nuggets were evaluated over a 12-month period of frozen storage. The addition of natural extracts did not affect the pH, proximate composition, or color (CIELab) of the nuggets among samples. However, significative differences were found between month of analysis (range from pH 6.16 to 6.63; luminosity from 62.51 to 84.74; redness from 0.16 to 7.14; and yellowness from 10.80 to 33.77). In addition, the combination of phenolic compounds with Zn and Se retarded microbial growth and reduced protein and lipid oxidation, thus maintaining the sensory quality and extending the shelf life of this product. For instance, the combination of RL + GS reduced in 75% the microbiological growth regarding the control sample (C), while samples that incorporated RH + P or HYT + P + H presented 50% less than C. In addition, upon only incorporating organic minerals Zn and Se, microbiological deterioration is reduced in 15%. This mix was significantly effective at reducing the oxidative reactions of lipids and proteins by 40% and 50%, as measured after 9 and 12 mo of frozen storage, respectively. The addition of the natural extracts and Zn and Se did not adversely affect the acceptability of the meat product.
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Antonini E, Torri L, Piochi M, Cabrino G, Meli MA, De Bellis R. Nutritional, antioxidant and sensory properties of functional beef burgers formulated with chia seeds and goji puree, before and after in vitro digestion. Meat Sci 2019; 161:108021. [PMID: 31809915 DOI: 10.1016/j.meatsci.2019.108021] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 11/24/2019] [Accepted: 11/25/2019] [Indexed: 02/06/2023]
Abstract
The addition of chia seeds and goji puree (2.5 and/or 5%) was evaluated in terms of their effects on the fatty acid profile, lipid peroxidation, total phenols and antioxidant capacity of cooked beef burgers. In comparison to control burgers, polyunsaturated fatty acids doubled or tripled in samples containing chia seeds; polyphenols and antioxidant capacities (ORAC, ABTS, DPPH) increased up to 70% and malondialdehyde values were reduced up to 50% in burgers formulated with both ingredients. Polyphenols, antioxidant capacity and lipid peroxidation were also assessed after in vitro digestion. A marked increase of polyphenol bioaccessibility and antioxidant capacity was observed for all samples, but also malondialdehyde values were increased after digestion, especially in samples containing 5% chia seeds. Finally, hedonistic tests were conducted on young (18-30 years), adult (31-60 years) and elderly (>60 years) subjects and the burgers resulted acceptable by all groups, appointing to their potential application as functional burgers.
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Affiliation(s)
- Elena Antonini
- Department of Biomolecular Sciences, University of Urbino Carlo Bo, via Saffi 2, 61029 Urbino (PU), Italy.
| | - Luisa Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12060 Bra (CN), Italy
| | - Maria Piochi
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12060 Bra (CN), Italy
| | - Giorgia Cabrino
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12060 Bra (CN), Italy
| | - Maria Assunta Meli
- Department of Biomolecular Sciences, University of Urbino Carlo Bo, via Saffi 2, 61029 Urbino (PU), Italy
| | - Roberta De Bellis
- Department of Biomolecular Sciences, University of Urbino Carlo Bo, via Saffi 2, 61029 Urbino (PU), Italy
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19
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Ding Q, Zhang T, Niu S, Cao F, Wu-Chen RA, Luo L, Ma H. Impact of ultrasound pretreatment on hydrolysate and digestion products of grape seed protein. ULTRASONICS SONOCHEMISTRY 2018; 42:704-713. [PMID: 29429721 DOI: 10.1016/j.ultsonch.2017.11.027] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2017] [Revised: 11/19/2017] [Accepted: 11/20/2017] [Indexed: 05/04/2023]
Abstract
The effects of ultrasound pretreatment with different working modes, including mono frequency ultrasound (MFU), simultaneous dual frequency ultrasound (SDFU) and alternate dual frequency ultrasound (ADFU) using energy-gather counter flow ultrasound equipment, on the degree of hydrolysis (DH) of grape seed protein (GSP) hydrolysate and IC50 of GSP digestion products were studied. Amino acid composition analysis (AACA), ultraviolet-visible (UV) spectroscopy and atomic force microscopy (AFM) of GSP with different ultrasound pretreatments were measured. The results showed that MFU, SDFU and ADFU pretreatments improved the DH and reduced the IC50 of GSP significantly (P < .05). The MFU of 20 kHz and SDFU of 20/40 kHz showed higher ACE inhibitory activity within the MFU and SDFU groups, respectively. ADFU of 20/35 kHz produced the highest ACE inhibitory activity among the three working modes (MFU, SDFU and ADFU). AACA showed that all the working modes of the ultrasound pretreatment could increase the amount of hydrophobic amino acids and the total amino acids. The changes in UV spectra and amino acid analysis indicated the unfolding of protein structure and exposure of more hydrophobic groups by SDFU and ADFU pretreatments. AFM analysis of the GSP indicated that the microstructures were destroyed and the particle size reduced after dual-frequency ultrasound pretreatments. Therefore, energy-gather counter flow ultrasound pretreatment is an effective method to improve the DH and reducing the IC50 due to the changes of molecular conformation and effects on the microstructure by sonochemistry of GSP. In conclusion, it is necessary to select the frequency and working modes of ultrasound pretreatment for the preparation of ACE inhibitory peptide of GSP.
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Affiliation(s)
- Qingzhi Ding
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Institute of Agricultural Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Jiangsu Provincial Research Center of Bio-Process and Separation Engineering of Agri-Products, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Ting Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Shuai Niu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Feifan Cao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Ricardo Antonio Wu-Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Lin Luo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Jiangsu Provincial Research Center of Bio-Process and Separation Engineering of Agri-Products, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Institute of Agricultural Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
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Estévez M, Luna C. Dietary protein oxidation: A silent threat to human health? Crit Rev Food Sci Nutr 2017; 57:3781-3793. [DOI: 10.1080/10408398.2016.1165182] [Citation(s) in RCA: 137] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- M. Estévez
- IPROCAR Research Institute, University of Extremadura, Caceres, Spain
| | - C. Luna
- Medical Hospital, SES, Gobierno de Extremadura, Badajoz, Spain
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Kryževičūtė N, Jaime I, Diez AM, Rovira J, Venskutonis PR. Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf-life of beef burgers. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13460] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nora Kryževičūtė
- Department of Food Science and Technology; Kaunas University of Technology; Radvilėnų Road, 19 Kaunas LT-50254 Lithuania
| | - Isabel Jaime
- Department of Biotechnology and Food Science; University of Burgos; Plaza Misael Bañuelos s/n Burgos 09001 Spain
| | - Ana M. Diez
- Department of Biotechnology and Food Science; University of Burgos; Plaza Misael Bañuelos s/n Burgos 09001 Spain
| | - Jordi Rovira
- Department of Biotechnology and Food Science; University of Burgos; Plaza Misael Bañuelos s/n Burgos 09001 Spain
| | - Petras Rimantas Venskutonis
- Department of Food Science and Technology; Kaunas University of Technology; Radvilėnų Road, 19 Kaunas LT-50254 Lithuania
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Van Hecke T, Van Camp J, De Smet S. Oxidation During Digestion of Meat: Interactions with the Diet andHelicobacter pyloriGastritis, and Implications on Human Health. Compr Rev Food Sci Food Saf 2017; 16:214-233. [DOI: 10.1111/1541-4337.12248] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2016] [Revised: 11/29/2016] [Accepted: 11/30/2016] [Indexed: 12/23/2022]
Affiliation(s)
- Thomas Van Hecke
- the Laboratory for Animal Nutrition and Animal Product Quality; Ghent Univ.; Ghent Belgium
| | - John Van Camp
- the Unit of Food Chemistry and Human Nutrition; Ghent Univ.; Ghent Belgium
| | - Stefaan De Smet
- the Laboratory for Animal Nutrition and Animal Product Quality; Ghent Univ.; Ghent Belgium
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23
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Enhancing nutraceutical bioavailability by controlling the composition and structure of gastrointestinal contents: Emulsion-based delivery and excipient systems. FOOD STRUCTURE-NETHERLANDS 2016. [DOI: 10.1016/j.foostr.2016.07.006] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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