1
|
Huang G, McClements DJ, He K, Lin Z, Zhang Z, Zhang R, Jin Z, Chen L. Recent advances in enzymatic modification techniques to improve the quality of flour-based fried foods. Crit Rev Food Sci Nutr 2024:1-16. [PMID: 38711404 DOI: 10.1080/10408398.2024.2349728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/08/2024]
Abstract
Flour-based fried foods are among the most commonly consumed foods worldwide. However, the sensory attributes and nutritional value of fried foods are inconsistent and unstable. Therefore, the creation of fried foods with desirable sensory attributes and good nutritional value remains a major challenge for the development of the fried food industry. The quality of flour-based fried foods can sometimes be improved by physical methods and the addition of chemical modifiers. However, enzyme modification is widely accepted by consumers due to its unique advantages of specificity, mild processing conditions and high safety. Therefore, it is important to elucidate the effects of enzyme treatments on the sensory attributes (color, flavor and texture), oil absorption and digestibility of flour-based fried foods. This paper reviews recent research progress in utilizing enzyme modification to improve the quality of flour-based fried foods. This paper begins with the effects of common enzymes on the physicochemical properties (rheological property, retrogradation property and specific volume) of dough. Based on the analysis of the mechanism of formation of sensory attributes and nutritional properties, it focuses on the application of amylase, protease, transglutaminase, and lipase in the regulation of sensory attributes and nutritional properties of flour-based fried foods.
Collapse
Affiliation(s)
- Guifang Huang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
| | | | - Kuang He
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
| | - Ziqiang Lin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
| | - Zipei Zhang
- Food Science Program, University of Missouri, Columbia, Missouri, USA
| | - Ruojie Zhang
- Food Science Program, University of Missouri, Columbia, Missouri, USA
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
| |
Collapse
|
2
|
Arvinte OM, Senila L, Becze A, Amariei S. Rowanberry-A Source of Bioactive Compounds and Their Biopharmaceutical Properties. PLANTS (BASEL, SWITZERLAND) 2023; 12:3225. [PMID: 37765389 PMCID: PMC10536293 DOI: 10.3390/plants12183225] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 08/26/2023] [Accepted: 09/07/2023] [Indexed: 09/29/2023]
Abstract
After a period of intense development in the synthesis pharmaceutical industry, plants are making a comeback in the public focus as remedies or therapeutic adjuvants and in disease prevention and ensuring the wellbeing and equilibrium of the human body. Plants are being recommended more and more in alimentation, in their natural form, or as extracts, supplements or functional aliments. People, in general, are in search of new sources of nutrients and phytochemicals. As a result, scientific research turns to lesser known and used plants, among them being rowanberries, a species of fruit very rich in nutrients and underused due to their bitter astringent taste and a lack of knowledge regarding the beneficial effects of these fruit. Rowan fruits (rowanberries) are a rich source of vitamins, polysaccharides, organic acids and minerals. They are also a source of natural polyphenols, which are often correlated with the prevention and treatment of modern world diseases. This article presents the existing data regarding the chemical composition, active principles and biopharmaceutical properties of rowan fruits and the different opportunities for their usage.
Collapse
Affiliation(s)
- Ofelia Marioara Arvinte
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania;
| | - Lăcrimioara Senila
- INCDO-INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania; (L.S.); (A.B.)
| | - Anca Becze
- INCDO-INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania; (L.S.); (A.B.)
| | - Sonia Amariei
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania;
| |
Collapse
|
3
|
Mardani M, Badakné K, Farmani J, Shahidi F. Enzymatic lipophilization of bioactive compounds with high antioxidant activity: a review. Crit Rev Food Sci Nutr 2022; 64:4977-4994. [PMID: 36419380 DOI: 10.1080/10408398.2022.2147268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
Food products contain bioactive compounds such as phenolic and polyphenolic compounds and vitamins, resulting in a myriad of biological characteristics such as antimicrobial, anticarcinogenic, and antioxidant activities. However, their application is often restricted because of their relatively low solubility and stability in emulsions and oil-based products. Therefore, chemical, enzymatic, or chemoenzymatic lipophilization of these compounds can be achieved by grafting a non-polar moiety onto their polar structures. Among different methods, enzymatic modification is considered environmentally friendly and may require only minor downstream processing and purification steps. In recent years, different systems have been suggested to design the synthetic reaction of these novel products. This review presents the new trends in this area by summarizing the essential enzymatic modifications in the last decade that led to the synthesis of bioactive compounds with attractive antioxidative properties for the food industry by emphasizing on optimization of the reaction conditions to maximize the production yields. Lastly, recent developments regarding characterization, potential applications, emerging research areas, and needs are highlighted.
Collapse
Affiliation(s)
- Mohsen Mardani
- Department of Cereal and Industrial Plant Processing, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Katalin Badakné
- Department of Cereal and Industrial Plant Processing, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Jamshid Farmani
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada
| |
Collapse
|
4
|
Chandrasekar V, Arunachalam SS, Hari H, Shinkar A, Belur PD, Iyyaswami R. Probing the synergistic effects of rutin and rutin ester on the oxidative stability of sardine oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4198-4209. [PMID: 36193478 PMCID: PMC9525562 DOI: 10.1007/s13197-022-05473-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/23/2022] [Accepted: 04/15/2022] [Indexed: 06/16/2023]
Abstract
Multicomponent antioxidant mixture is proved to be highly effective in imparting oxidative stability to the edible oil. It is believed that the high efficacy of those mixtures is due to the synergistic effect exhibited by two or more components. The current study aims to analyse the synergistic effect of a flavonoid and its corresponding ester in improving the oxidative stability of n-3 PUFA rich sardine oil. The oxidative stability of rutin, esterified rutin and their combinations at three different concentrations was studied in sardine oil stored at 37 ºC for 12 days in contact with air under darkness. The combination of rutin and rutin ester showed maximum reduction of 54.2% in oxidation at 100 mg/kg and 150 mg/kg. Perhaps this is the first report on the synergistic effect of a flavonoid and its lipophilized ester for improving the oxidative stability of n-3 PUFA rich oil.
Collapse
Affiliation(s)
| | - Selva Sudha Arunachalam
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasnagar, Mangalore, Karnataka 575025 India
| | - Haritha Hari
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasnagar, Mangalore, Karnataka 575025 India
| | - Apurva Shinkar
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasnagar, Mangalore, Karnataka 575025 India
| | - Prasanna D. Belur
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasnagar, Mangalore, Karnataka 575025 India
| | - Regupathi Iyyaswami
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasnagar, Mangalore, Karnataka 575025 India
| |
Collapse
|
5
|
Jasińska K, Fabiszewska A, Białecka-Florjańczyk E, Zieniuk B. Mini-Review on the Enzymatic Lipophilization of Phenolics Present in Plant Extracts with the Special Emphasis on Anthocyanins. Antioxidants (Basel) 2022; 11:antiox11081528. [PMID: 36009246 PMCID: PMC9405086 DOI: 10.3390/antiox11081528] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 08/02/2022] [Accepted: 08/04/2022] [Indexed: 01/20/2023] Open
Abstract
Different plant extracts have the potential to be important sources of phenolic compounds. Their antibacterial, antifungal and antioxidant properties are of interest to researchers due to various possibilities for use in the pharmacy, cosmetic and food industries. Unfortunately, the direct application of phenolics in food is limited because of their hydrophilic nature and low solubility. The review is devoted to the recent advances in the methods of lipophilization of phenolic extracts along with the use of enzymes. The concept of extract modification instead of single compound modification is based on the expected synergistic effect of many phenolic compounds. The main focus is on the phenolic compounds found in fruits, flowers and leaves of different common and underutilized as well as medicinal, folk-medicinal or endemic plants. The compiled papers point to the great interest in the modification of anthocyanins, highly active but often unstable phenolics. Some examples of other flavonoids are also outlined. The possible applications of the lipophilized plant extracts are presented for improving the stability of edible oils, decreasing the content of acrylamide, exhibiting higher color stability in thermal processing and increasing the nutritional value.
Collapse
Affiliation(s)
- Karina Jasińska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska St., 02-776 Warsaw, Poland
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska St., 02-776 Warsaw, Poland
- Correspondence: (K.J.); (B.Z.)
| | - Agata Fabiszewska
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Ewa Białecka-Florjańczyk
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Bartłomiej Zieniuk
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska St., 02-776 Warsaw, Poland
- Correspondence: (K.J.); (B.Z.)
| |
Collapse
|
6
|
Erickson MD, Yevtushenko DP, Lu ZX. Oxidation and Thermal Degradation of Oil during Frying: A Review of Natural Antioxidant Use. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2039689] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Maxwell D. Erickson
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, AB, Canada
- Department of Biological Sciences, University of Lethbridge, Lethbridge, AB, Canada
| | | | - Zhen-Xiang Lu
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, AB, Canada
| |
Collapse
|
7
|
Szydłowska-Czerniak A, Rabiej D. Effect of new antioxidants: phenolipids on quality of fried French fries and rapeseed oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:2589-2598. [PMID: 34188312 PMCID: PMC8196133 DOI: 10.1007/s13197-020-04765-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 08/04/2020] [Accepted: 08/26/2020] [Indexed: 01/28/2023]
Abstract
The purpose of this work was to evaluate the effect of five novel synthetic antioxidants: octyl sinapate (OSA), octyl ferulate (OFA), octyl caffeate (OCA), cetyl sinapate (CSA) and cetyl ferulate (CFA) added to refined rapeseed oil for the first time on antioxidant activity (AA) and total phenolic content (TPC) in French fries. French fries after frying in enriched oils had higher the AA determined by three assays: 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS = 2907-20,029 μmol TE/100 g), 2,2-diphenyl-1-picrylhydrazyl (DPPH = 657-6886 μmol TE/100 g), ferric reducing antioxidant power (FRAP = 332-2659 μmol TE/100 g) and total phenolic content (TPC = 44-378 mg SA/100 g) than those prepared in refined rapeseed oil (ABTS = 2146 μmol TE/100 g, DPPH = 403 μmol TE/100 g, FRAP = 218 μmol TE/100 g, TPC = 14 mg SA/100 g). Moreover, the presence of phenolipids in rapeseed oil decreased the oil content in fried French fries by 22-45%. However, the AA and TPC in the fortified oils significantly increased, whereas slower changes in oxidation parameters of supplemented oils after frying were observed. A new lipophilic antioxidants can be useful for the development of management system for the preparation of French fries and the prolongation of frying oil shelf life.
Collapse
Affiliation(s)
| | - Dobrochna Rabiej
- Faculty of Chemistry, Nicolaus Copernicus University in Toruń, 7 Gagarin Street, 87-100 Toruń, Poland
| |
Collapse
|
8
|
Zhu S, Wang S, Chen S, Xia Y, Li Y. Lipase-catalyzed highly regioselective synthesis of acylated chlorogenic acid. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100706] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
9
|
Sarv V, Venskutonis PR, Bhat R. The Sorbus spp.-Underutilised Plants for Foods and Nutraceuticals: Review on Polyphenolic Phytochemicals and Antioxidant Potential. Antioxidants (Basel) 2020; 9:E813. [PMID: 32882984 PMCID: PMC7555345 DOI: 10.3390/antiox9090813] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2020] [Revised: 08/18/2020] [Accepted: 08/26/2020] [Indexed: 02/07/2023] Open
Abstract
The Sorbus spp. are valuable plants, which have been used for ornamental purposes, in traditional medicines and less seldom in foods. Recent studies have revealed different anatomical parts of the Sorbus spp. to contain valuable phytochemicals demonstrating various bioactivities. However, in terms of applications in the products intended for human consumption, Sorbus still remains as an underutilised genus. The increasing number of studies on phytochemicals, antioxidant potential and other bioactivities of Sorbus extracts has revealed the prospects of expanding its use in natural medicines, cosmetics and as innovative food ingredients, which might find wider applications in functional foods and/or nutraceuticals. Caffeoylquinic acids, flavonoids and proanthocyanidins have been reported in various Sorbus spp. as the most abundant polyphenolic antioxidants. The preparations of various plant anatomical parts have been used in ethnopharmacology as natural remedy for treating bacterial, viral, inflammatory diseases including tumors. Sorbus spp. plant parts have also been tested for management of diabetes, neurological, and cardiovascular disorders. The present review is focused on Sorbus plants (in total 27 Sorbus spp.), their composition and properties in terms of developing promising ingredients for foods, nutraceutical, cosmeceutical and other applications. It is expected that this review will assist in designing further studies of rowans and other Sorbus spp. in order to expand their uses for various human applications.
Collapse
Affiliation(s)
- Viive Sarv
- ERA Chair for Food (By-) Products Valorisation Technologies of Estonian University of Life Sciences -VALORTECH, Estonian University of Life Sciences, Fr. R. Kreutzwaldi 1a, 51014 Tartu, Estonia; (P.R.V.); (R.B.)
- Institute of Agricultural and Environmental Sciences, Polli Horticultural Research Centre, 69108 Polli, Estonia
| | - Petras Rimantas Venskutonis
- ERA Chair for Food (By-) Products Valorisation Technologies of Estonian University of Life Sciences -VALORTECH, Estonian University of Life Sciences, Fr. R. Kreutzwaldi 1a, 51014 Tartu, Estonia; (P.R.V.); (R.B.)
- Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų pl. 19, LT-50254 Kaunas, Lithuania
| | - Rajeev Bhat
- ERA Chair for Food (By-) Products Valorisation Technologies of Estonian University of Life Sciences -VALORTECH, Estonian University of Life Sciences, Fr. R. Kreutzwaldi 1a, 51014 Tartu, Estonia; (P.R.V.); (R.B.)
| |
Collapse
|
10
|
Wu G, Chang C, Hong C, Zhang H, Huang J, Jin Q, Wang X. Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.043] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
11
|
Octyl sinapate as a new antioxidant to improve oxidative stability and antioxidant activity of rapeseed oil during accelerated storage. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3053-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
12
|
Vaisali C, Belur PD, Iyyaswami R. Effectiveness of rutin and its lipophilic ester in improving oxidative stability of sardine oil containing trace water. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13627] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chandrasekar Vaisali
- Department of Chemical Engineering; National Institute of Technology; Mangalore Karnataka 575 025 India
| | - Prasanna D. Belur
- Department of Chemical Engineering; National Institute of Technology; Mangalore Karnataka 575 025 India
| | - Regupathi Iyyaswami
- Department of Chemical Engineering; National Institute of Technology; Mangalore Karnataka 575 025 India
| |
Collapse
|
13
|
Luo SZ, Chen SS, Pan LH, Qin XS, Zheng Z, Zhao YY, Pang M, Jiang ST. Antioxidative capacity of crude camellia seed oil: Impact of lipophilization products of blueberry anthocyanin. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1350974] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Shui-Zhong Luo
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | | | - Li-Hua Pan
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Xin-Sheng Qin
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Zhi Zheng
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Yan-Yan Zhao
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Min Pang
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Shao-Tong Jiang
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| |
Collapse
|
14
|
Chen SS, Luo SZ, Zheng Z, Zhao YY, Pang M, Jiang ST. Enzymatic lipophilization of epicatechin with free fatty acids and its effect on antioxidative capacity in crude camellia seed oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:868-874. [PMID: 27197789 DOI: 10.1002/jsfa.7808] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2016] [Revised: 04/17/2016] [Accepted: 05/13/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Crude camellia seed oil is rich in free fatty acids, which must be removed to produce an oil of acceptable quality. In the present study, we reduced the free fatty acid content of crude camellia seed oil by lipophilization of epicatechin with these free fatty acids in the presence of Candida antarctica lipase B (Novozym 435), and this may enhance the oxidative stability of the oil at the same time. RESULTS The acid value of crude camellia seed oil reduced from 3.7 to 2.5 mgKOH g-1 after lipophilization. Gas chomatography-mass spectrometry analysis revealed that epicatechin oleate and epicatechin palmitate were synthesized in the lipophilized oil. The peroxide, p-anisidine, and total oxidation values during heating of the lipophilized oil were much lower than that of the crude oil and commercially available camellia seed oil, suggesting that lipophilized epicatechin derivatives could help enhance the oxidative stability of edible oil. CONCLUSION The enzymatic process to lipophilize epicatechin with the free fatty acids in crude camellia seed oil described in the present study could decrease the acid value to meet the quality standards for commercial camellia seed oil and, at the same time, obtain a new edible camellia seed oil product with good oxidative stability. © 2016 Society of Chemical Industry.
Collapse
Affiliation(s)
- Sa-Sa Chen
- College of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230009, China
| | - Shui-Zhong Luo
- College of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230009, China
| | - Zhi Zheng
- College of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230009, China
| | - Yan-Yan Zhao
- College of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230009, China
| | - Min Pang
- College of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230009, China
| | - Shao-Tong Jiang
- College of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230009, China
| |
Collapse
|
15
|
Sánchez-Barrionuevo L, González-Benjumea A, Escobar-Niño A, García MT, López Ó, Maya I, Fernández-Bolaños JG, Cánovas D, Mellado E. A Straightforward Access to New Families of Lipophilic Polyphenols by Using Lipolytic Bacteria. PLoS One 2016; 11:e0166561. [PMID: 27855214 PMCID: PMC5113952 DOI: 10.1371/journal.pone.0166561] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2016] [Accepted: 10/30/2016] [Indexed: 11/18/2022] Open
Abstract
The chemical synthesis of new lipophilic polyphenols with improved properties presents technical difficulties. Here we describe the selection, isolation and identification of lipolytic bacteria from food-processing industrial wastes, and their use for tailoring a new set of compounds with great interest in the food industry. These bacteria were employed to produce lipolytic supernatants, which were applied without further purification as biocatalysts in the chemoselective and regioselective synthesis of lipophilic partially acetylated phenolic compounds derived from olive polyphenols. The chemoselectivity of polyphenols acylation/deacylation was analyzed, revealing the preference of the lipases for phenolic hydroxyl groups and phenolic esters. In addition, the alcoholysis of peracetylated 3,4-dihydroxyphenylglycol resulted in a series of lipophilic 2-alkoxy-2-(3,4-dihydroxyphenyl)ethyl acetate through an unexpected lipase-mediated etherification at the benzylic position. These new compounds are more lipophilic and retained their antioxidant properties. This approach can provide access to unprecedented derivatives of 3,4-dihydroxyphenylglycol with improved properties.
Collapse
Affiliation(s)
- Leyre Sánchez-Barrionuevo
- Department of Genetics, Faculty of Biology, University of Seville, Seville, Spain
- Department of Microbiology and Parasitology, Faculty of Pharmacy, University of Seville, Seville, Spain
| | | | - Almudena Escobar-Niño
- Department of Genetics, Faculty of Biology, University of Seville, Seville, Spain
- Department of Microbiology and Parasitology, Faculty of Pharmacy, University of Seville, Seville, Spain
| | - María Teresa García
- Department of Microbiology and Parasitology, Faculty of Pharmacy, University of Seville, Seville, Spain
| | - Óscar López
- Department of Organic Chemistry, Faculty of Chemistry, University of Seville, Seville, Spain
| | - Inés Maya
- Department of Organic Chemistry, Faculty of Chemistry, University of Seville, Seville, Spain
| | | | - David Cánovas
- Department of Genetics, Faculty of Biology, University of Seville, Seville, Spain
| | - Encarnación Mellado
- Department of Microbiology and Parasitology, Faculty of Pharmacy, University of Seville, Seville, Spain
| |
Collapse
|
16
|
Comparison of antioxidant properties of phenolic compounds and their effectiveness in imparting oxidative stability to sardine oil during storage. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.041] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
|
17
|
Aladedunye F, Matthäus B. Effective lipophilic antioxidant enzymatically derived from Canadian crabapple. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500299] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Felix Aladedunye
- Department for Safety and Quality of Cereals, Working Group for Lipid Research, Max Rubner-Institute (MRI); Federal Research Institute for Nutrition and Food; Detmold Germany
- Department of Human Nutritional Sciences; University of Manitoba; Winnipeg Manitoba Canada
| | - Bertrand Matthäus
- Department for Safety and Quality of Cereals, Working Group for Lipid Research, Max Rubner-Institute (MRI); Federal Research Institute for Nutrition and Food; Detmold Germany
| |
Collapse
|