1
|
McCullum R, Saifullah M, Bowyer M, Vuong Q. Quality Assessment of Greek-Style Set Yoghurt Fortified with Extracted and Dried Australian Native Fruit, Illawarra Plum. Foods 2024; 13:2185. [PMID: 39063267 PMCID: PMC11275409 DOI: 10.3390/foods13142185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2024] [Revised: 06/25/2024] [Accepted: 06/28/2024] [Indexed: 07/28/2024] Open
Abstract
The Illawarra plum (IP) is native to Australia and has been used as a bush food for centuries. With rich phytochemicals and natural pigments, IP has the potential to be an added ingredient to improve the physicochemical properties of food, including yoghurt. This study prepared dried IP powders through vacuum drying (VD) and freeze drying (FD), produced extracts from these dried powders, and fortified them into Greek-style set yoghurt. The changes in colour, pH, titratable acidity (TA), syneresis, total soluble solids (TS), and phytochemicals were measured throughout a chilled storage period of 28 days. The results showed that FD and FD extract could provide a stable, distinct pink colour to yoghurt. IP powders and their extracts improved TS content and, thus, the consistency of yoghurt. Compared to the control, VD, FD, and FD extract of IP did not significantly affect the level of acidity or syneresis after 28 days of chilled storage. Yoghurt fortified with FD and FD extract had the greatest level of phenolics, anthocyanins, and radical scavenging antioxidant activities. This study revealed that IP powders and their extracts can positively improve the physicochemical properties of Greek-style set yoghurt. FD powder is recommended over its extract to fortify this yoghurt, as it can be cost-effectively prepared by freeze drying and then grinding the fresh fruit into powder. Future studies are needed to evaluate other variables in yoghurt preparation, including the concentration of IP and strains of yoghurt culture. Further, the consumer perception of sensory quality and acceptability of yoghurt fortified with FD IP powder should be investigated.
Collapse
Affiliation(s)
- Rebecca McCullum
- College of Engineering, Science and the Environment, University of Newcastle, 10 Chittaway Road, Ourimbah, NSW 2258, Australia; (M.B.); (Q.V.)
| | - Md Saifullah
- Centre for Food Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Newnham, TAS 7248, Australia;
| | - Michael Bowyer
- College of Engineering, Science and the Environment, University of Newcastle, 10 Chittaway Road, Ourimbah, NSW 2258, Australia; (M.B.); (Q.V.)
| | - Quan Vuong
- College of Engineering, Science and the Environment, University of Newcastle, 10 Chittaway Road, Ourimbah, NSW 2258, Australia; (M.B.); (Q.V.)
| |
Collapse
|
2
|
Lim CM, Lal SK, Isa NM, Omar AR, Choo WS. Betacyanins from red pitahaya ( Hylocereus polyrhizus) exhibit antiviral response against influenza A virus. Heliyon 2024; 10:e33049. [PMID: 39021953 PMCID: PMC11252771 DOI: 10.1016/j.heliyon.2024.e33049] [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: 02/22/2024] [Revised: 06/12/2024] [Accepted: 06/13/2024] [Indexed: 07/20/2024] Open
Abstract
Seasonal influenza affects millions of lives worldwide, with the influenza A virus (IAV) responsible for pandemics and annual epidemics, causing the most severe illnesses resulting in patient hospitalizations or death. With IAV threatening the next global influenza pandemic, it is a race against time to search for antiviral drugs. Betacyanins are unique nitrogen-containing and water-soluble reddish-violet pigments that have been reported to possess antiviral properties against the dengue virus. This study aimed to examine the antiviral effect of betacyanins from red pitahaya (Hylocereus polyrhizus) on IAV-infected lung epithelial A549 cells. HPLC and LC-MS analysis of extracted betacyanin showed four betacyanins in the betacyanin fraction: phyllocactin, hylocerenin, betanin, and isobetanin. Cytotoxicity assay showed that betacyanin fractions were not cytotoxic to A549 cells at concentrations below 100 μg/mL. Betacyanin fraction concentrations of 12.5, 25.0, and 50.0 μg/mL prevented the formation of viral cytopathic effect and reduced virus titer in IAV-infected cells up to 72 h. A downregulation of protein and mRNA nucleoprotein expression levels was observed after treatment with 25.0 and 50.0 μg/mL of betacyanin fraction after 24 h, thereby providing evidence for the antiviral activity of betacyanin from red pitahaya against IAV in vitro.
Collapse
Affiliation(s)
- Chie Min Lim
- School of Science, Monash University Malaysia, 47500, Subang Jaya, Selangor, Malaysia
| | - Sunil Kumar Lal
- School of Science, Monash University Malaysia, 47500, Subang Jaya, Selangor, Malaysia
| | - Nurulfiza Mat Isa
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, 43400, UPM, Selangor, Malaysia
- Laboratory of Vaccines and Biomolecules, Institute of Bioscience, Universiti Putra Malaysia, Serdang, 43400, UPM, Selangor, Malaysia
| | - Abdul Rahman Omar
- Laboratory of Vaccines and Biomolecules, Institute of Bioscience, Universiti Putra Malaysia, Serdang, 43400, UPM, Selangor, Malaysia
- Department of Veterinary Microbiology and Pathology, Faculty of Veterinary Medicine, Universiti Putra Malaysia, Serdang, 43400, UPM, Selangor, Malaysia
| | - Wee Sim Choo
- School of Science, Monash University Malaysia, 47500, Subang Jaya, Selangor, Malaysia
| |
Collapse
|
3
|
Natural pigments: Anthocyanins, carotenoids, chlorophylls, and betalains as food colorants in food products. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|
4
|
Aispuro-Hernández E, Vergara-Jiménez MJ, Cárdenas-Torres FI, Martínez-Téllez MA, Ontiveros N. Cactaceae plants as sources of active bioavailable phytochemicals. Food Funct 2022; 13:9720-9733. [PMID: 36106964 DOI: 10.1039/d2fo01863b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Arid-land plants from the Cactaceae family are endemic to the Americas and cultivated worldwide. Cactaceous plants and their fruits contain phenolic compounds, betalains, vitamins, carotenoids, minerals, and soluble fiber. Edible cactaceous matrices can be considered functional foods since their consumption may confer health benefits. These plants could be a source of novel bioactive compounds relevant to the area of phytomedicine. However, consumption of high concentrations of active molecules is not necessarily correlated to beneficial physiological effects because phytochemicals must be released from the food matrices under physiological conditions, resist digestion-associated chemical transformations, and remain in their active state in systemic circulation until the target tissues are reached. Notably, although digestion may either increase or decrease the bioactive phytochemicals' activity and stability, non-absorbed compounds may also be relevant for human health. Additionally, food matrices' type and composition and their technological processing operations may influence the compounds' release, stability, and accessibility. Thus, this review provides insights on the feasibility of using Cactaceae plants as sources of functional compounds. It is focused on compounds' bioactivity, bioaccessibility, and overall bioavailability after their metabolic transformation. Also, it addresses the influence of food processing on bioactive compounds. Many Cactaceae species are unexplored, and our understanding of how they confer health benefits is limited. To better understand the physiological relevance, nutraceutical potential, and therapeutic feasibility of cactaceous bioactive phytochemicals, future research should focus on the metabolic stability and safety of these compounds, as well as their assimilation mechanisms (absorption, distribution, and metabolic fate).
Collapse
Affiliation(s)
- Emmanuel Aispuro-Hernández
- Facultad de Ciencias de la Nutrición y Gastronomía, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, 80019, Mexico
| | - Marcela J Vergara-Jiménez
- Facultad de Ciencias de la Nutrición y Gastronomía, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, 80019, Mexico
| | - Feliznando I Cárdenas-Torres
- Facultad de Ciencias de la Nutrición y Gastronomía, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, 80019, Mexico
| | | | - Noé Ontiveros
- División de Ciencias e Ingeniería, Departamento de Ciencias Químico-Biológicas y Agropecuarias, Laboratorio de Análisis Clínicos e Investigación (LACIUS, URS), Universidad de Sonora, Navojoa, Sonora, 85880, Mexico.
| |
Collapse
|
5
|
Schneider-Teixeira A, Molina-García AD, Alvarez I, Dello Staffolo M, Deladino L. Application of betacyanins pigments from Alternanthera brasiliana as yogurt colorant. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113237] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
|
6
|
Lee TW, Tsai IC, Liu YF, Chen C. Upcycling fruit peel waste into a green reductant to reduce graphene oxide for fabricating an electrochemical sensing platform for sulfamethoxazole determination in aquatic environments. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 812:152273. [PMID: 34902400 DOI: 10.1016/j.scitotenv.2021.152273] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/29/2021] [Accepted: 12/05/2021] [Indexed: 06/14/2023]
Abstract
Fruit and vegetable wastes contribute to a substantial proportion of global food waste. While these wastes could potentially be repurposed for a wide range of applications, the majority of them are discarded without effective utilization. To address the current challenges of fruit waste accumulation and sustainable nanomaterial synthesis, natural reductants derived from discarded dragon fruit (Hylocereus polyrhizus) peels are proposed as an alternative to conventional hazardous reductants for graphene-based material synthesis. Given that the chemical reduction of graphene oxide (GO) is the major route for graphene production, the effectiveness of the proposed reductants derived from peels of dragon fruit on graphene oxide reduction was evaluated. The reducing constituents (i.e., betanin substances) were recovered from dragon fruit peel wastes using facile aqueous extraction processes, where suitable extraction treatments (e.g., pH conditions) were found to be critical for boosting the reducing power of the obtained reductants. The compiled results indicated that the proposed fruit waste-derived reducing agents demonstrated great promise for GO reduction through SN2 nucleophilic reactions, mainly driven by the extracted betanin. The obtained reduced GO serves as a promising platform for electrochemical determination of sulfamethoxazole in aquatic environments, realizing both food waste valorization and environmentally benign material synthesis.
Collapse
Affiliation(s)
- Ting-Wei Lee
- Department of Environmental Engineering, National Chung Hsing University, Taichung City 402, Taiwan
| | - I-Chen Tsai
- Department of Environmental Engineering, National Chung Hsing University, Taichung City 402, Taiwan
| | - Yu-Fang Liu
- Department of Environmental Engineering, National Chung Hsing University, Taichung City 402, Taiwan
| | - Chiaying Chen
- Department of Environmental Engineering, National Chung Hsing University, Taichung City 402, Taiwan.
| |
Collapse
|
7
|
Carreón-Hidalgo JP, Franco-Vásquez DC, Gómez-Linton DR, Pérez-Flores LJ. Betalain plant sources, biosynthesis, extraction, stability enhancement methods, bioactivity, and applications. Food Res Int 2022; 151:110821. [PMID: 34980373 DOI: 10.1016/j.foodres.2021.110821] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 09/20/2021] [Accepted: 11/21/2021] [Indexed: 12/16/2022]
Abstract
Betalains are plant pigments with functional properties used mainly as food dyes. However, they have been shown to be unstable to different environmental factors. This paper provides a review of (1) Betalain plant sources within several plant families such as Amaranthaceae, Basellaceae, Cactaceae, Portulacaceae, and Nyctaginaceae, (2) The biosynthesis pathway of betalains for both betacyanins and betaxanthins, (3) Betalain extraction process, including non-conventional technologies like microwave-assisted, ultrasound-assisted, and pulsed electrical field extraction, (4) Factors affecting their stability, mainly temperature, water activity, light incidence, as well as oxygen concentration, metals, and the presence of antioxidants, as well as activation energy as a mean to assess stability, and novel food-processing technologies able to prevent betalain degradation, (5) Methods to increase shelf life, mainly encapsulation by spray drying, freeze-drying, double emulsions, ionic gelation, nanoliposomes, hydrogels, co-crystallization, and unexplored methods such as complex coacervation and electrospraying, (6) Biological properties of betalains such as their antioxidant, hepatoprotective, antitumoral, and anti-inflammatory activities, among others, and (7) Applications in foods and other products such as cosmetics, textiles and solar cells, among others. Additionally, study perspectives for further research are provided for each section.
Collapse
Affiliation(s)
| | | | - Darío R Gómez-Linton
- Department of Health Science, Universidad Autónoma Metropolitana, Iztapalapa, CP 09340 Mexico City, Mexico
| | - Laura J Pérez-Flores
- Department of Health Science, Universidad Autónoma Metropolitana, Iztapalapa, CP 09340 Mexico City, Mexico.
| |
Collapse
|
8
|
Taspinar T, Güven M, Ağçam E. Bioactivity, volatile profile, and physicochemical properties of set‐type yogurt enriched with European cranberrybush (
Viburnum opulus
L.) juice during storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Tansu Taspinar
- Department of Food Engineering Faculty of Agriculture Cukurova University Adana Turkey
| | - Mehmet Güven
- Department of Food Engineering Faculty of Agriculture Cukurova University Adana Turkey
| | - Erdal Ağçam
- Department of Food Engineering Faculty of Agriculture Cukurova University Adana Turkey
| |
Collapse
|
9
|
Akan S, Tuna Gunes N, Erkan M. Red beetroot: Health benefits, production techniques, and quality maintaining for food industry. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15781] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Selen Akan
- Faculty of Agriculture Department of Horticulture Ankara University Ankara Turkey
| | - Nurdan Tuna Gunes
- Faculty of Agriculture Department of Horticulture Ankara University Ankara Turkey
| | - Mustafa Erkan
- Faculty of Agriculture Department of Horticulture Akdeniz University Antalya Turkey
| |
Collapse
|
10
|
Jiang H, Zhang W, Li X, Shu C, Jiang W, Cao J. Nutrition, phytochemical profile, bioactivities and applications in food industry of pitaya (Hylocereus spp.) peels: A comprehensive review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.040] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|
11
|
Gengatharan A, Dykes GA, Choo WS. Fermentation of red pitahaya extracts using Lactobacillus spp. and Saccharomyces cerevisiae for reduction of sugar content and concentration of betacyanin content. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3611-3621. [PMID: 34366478 PMCID: PMC8292514 DOI: 10.1007/s13197-021-05116-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/10/2021] [Accepted: 04/20/2021] [Indexed: 10/21/2022]
Abstract
A study was conducted to concentrate the betacyanin in red pitahaya extracts by removing the coexisting sugars by fermentation. Four lactic acid bacteria (Lactobacillus acidophilus, L. casei, L. rhamnosus and L. plantarum) and a yeast species (Saccharomyces cerevisiae) were screened to determine their efficiency to reduce sugar content in red pitahaya extracts for concentration of their betacyanin content. A reduction of sugar content (19.8-56.4%) and increase in the yield of betacyanins were observed in all extracts as compared to the control, which was not innoculated with any microorganisms after 1 day of fermentation. The lowest total sugar content (26.40 g/L) was observed in extracts fermented by S. cerevisiae. Extracts fermented by S. cerevisiae also showed greater numbers of microbial cells (10.75 log CFU/mL) and a lower pH value (3.54) compared to those (6.89-8.48 log CFU/mL and pH 4.64-5.42) of the Lactobacillus spp. after 1 day of fermentation. An optimization step using response surface methodology (RSM) was then conducted using S. cerevisiae. Temperature, time and agitation speed were found to have a significant effect on the total sugar content and BC of concentrated betacyanins from red pitahaya, while the yield of betacyanins was significantly influenced by temperature and agitation speed. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05116-2.
Collapse
Affiliation(s)
- Ashwini Gengatharan
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, 47500 Bandar Sunway, Selangor Malaysia
| | - Garys A. Dykes
- Graduate Research School, Curtin University, Bentley, WA 6102 Australia
| | - Wee Sim Choo
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, 47500 Bandar Sunway, Selangor Malaysia
| |
Collapse
|
12
|
Application of Thermosonication in Red Pitaya Juice Processing: Impacts on Native Microbiota and Quality Properties during Storage. Foods 2021; 10:foods10051041. [PMID: 34068803 PMCID: PMC8151109 DOI: 10.3390/foods10051041] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 04/25/2021] [Accepted: 05/08/2021] [Indexed: 02/07/2023] Open
Abstract
The effects of thermosonication (TS) on microbial safety and quality of red pitaya juice during storage were assessed in this study. Freshly prepared red pitaya juices were thermosonicated at 475 W and 56 °C for 20 min. Upon TS processing, native microbiota including aerobic bacteria, yeasts, and molds reduced to less than 10 CFU/mL. Their growth during storage were slow and equal to thermal-processed (83 °C, 1.5 min) samples. During storage at 4 °C for 28 days, soluble solid content, pH, activities of polyphenol oxidase and peroxidase, and browning degree remained unchanged. A visible color decay was observed in TS-processed samples at day 10, mainly resulting from decomposition of betacyanins and the growth of residual native microbiota. Compared to thermal-treated juices, better color retention was obtained by TS treatment. Therefore, TS is a promising alternative technology of thermal methods of juice processing, with equal shelf life and better quality retention effects.
Collapse
|
13
|
Guneser O. Kinetic Modelling of Betalain Stability and Color Changes in Yogurt During Storage. POL J FOOD NUTR SCI 2021. [DOI: 10.31883/pjfns/134393] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
|
14
|
García AB, Longo E, Murillo MC, Bermejo R. Using a B-Phycoerythrin Extract as a Natural Colorant: Application in Milk-Based Products. Molecules 2021; 26:E297. [PMID: 33435541 PMCID: PMC7826896 DOI: 10.3390/molecules26020297] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 12/30/2020] [Accepted: 01/05/2021] [Indexed: 01/11/2023] Open
Abstract
Nowadays, there is a growing interest in finding new coloring molecules of natural origin that can increase and diversify the offer of natural food dyes already present in the market. In the present work, a B-phycoerythrin extract from the microalgae Porphyridium cruentum was tested as a food colorant in milk-based products. Using spectroscopy and colorimetry, the extract was characterized and gave evidence of good properties and good stability in the pH range between 4.0 and 9.0. Coloring studies were conducted to demonstrate that samples carrying the pink extract could be used for simulating the pink color of marketed milk-based products. The staining factors, representing the amount of pink protein to be added to reproduce the color of strawberry commercial products, ranged between 1.6 mg/L and 49.5 mg/L, being sufficiently low in all samples. Additionally, color stability during a short period of cold storage was studied: it demonstrated that the three tested types of dairy products remained stable throughout the 11-day analysis period with no significant changes. These results prove the potential of the B-phycoerythrin extract as a natural colorant and alternative ingredient to synthetic coloring molecules.
Collapse
Affiliation(s)
- Ana Belén García
- Department of Physical and Analytical Chemistry, High Engineering Polytechnic School of Linares, University of Jaen, 23700 Linares, Spain; (A.B.G.); (M.C.M.)
| | - Eleonora Longo
- Department of Pharmaceutical and Pharmacological Sciences, University of Padova, 35131 Padova, Italy;
| | - Mª Carmen Murillo
- Department of Physical and Analytical Chemistry, High Engineering Polytechnic School of Linares, University of Jaen, 23700 Linares, Spain; (A.B.G.); (M.C.M.)
| | - Ruperto Bermejo
- Department of Physical and Analytical Chemistry, High Engineering Polytechnic School of Linares, University of Jaen, 23700 Linares, Spain; (A.B.G.); (M.C.M.)
| |
Collapse
|
15
|
Skalicky M, Kubes J, Shokoofeh H, Tahjib-Ul-Arif M, Vachova P, Hejnak V. Betacyanins and Betaxanthins in Cultivated Varieties of Beta vulgaris L. Compared to Weed Beets. Molecules 2020; 25:molecules25225395. [PMID: 33218115 PMCID: PMC7698878 DOI: 10.3390/molecules25225395] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 11/14/2020] [Accepted: 11/16/2020] [Indexed: 11/18/2022] Open
Abstract
There are 11 different varieties of Beta vulgaris L. that are used in the food industry, including sugar beets, beetroots, Swiss chard, and fodder beets. The typical red coloration of their tissues is caused by the indole-derived glycosides known as betalains that were analyzed in hypocotyl extracts by UV/Vis spectrophotometry to determine the content of betacyanins (betanin) and of betaxanthins (vulgaxanthin I) as constituents of the total betalain content. Fields of beet crops use to be also infested by wild beets, hybrids related to B. vulgaris subsp. maritima or B. macrocarpa Guss., which significantly decrease the quality and quantity of sugar beet yield; additionally, these plants produce betalains at an early stage. All tested B. vulgaris varieties could be distinguished from weed beets according to betacyanins, betaxanthins or total betalain content. The highest values of betacyanins were found in beetroots ‘Monorubra’ (9.69 mg/100 mL) and ‘Libero’ (8.42 mg/100 mL). Other beet varieties contained less betacyanins: Sugar beet ‘Labonita’ 0.11 mg/100 mL; Swiss chard ‘Lucullus,’ 0.09 mg/100 mL; fodder beet ‘Monro’ 0.15 mg/100 mL. In contrast with weed beets and beetroots, these varieties have a ratio of betacyanins to betaxanthins under 1.0, but the betaxanthin content was higher in beetcrops than in wild beet and can be used as an alternative to non-red varieties. Stability tests of selected varieties showed that storage at 22 °C for 6 h, or at 7 °C for 24 h, did not significantly reduce the betalain content in the samples.
Collapse
Affiliation(s)
- Milan Skalicky
- Department of Botany and Plant Physiology, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, 16500 Prague, Czech Republic; (J.K.); (P.V.); (V.H.)
- Correspondence: ; Tel.: +420-22438-2520
| | - Jan Kubes
- Department of Botany and Plant Physiology, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, 16500 Prague, Czech Republic; (J.K.); (P.V.); (V.H.)
| | - Hajihashemi Shokoofeh
- Plant Biology Department, Faculty of Science, Behbahan Khatam Alanbia University of Technology, Khuzestan 47189-63616, Iran;
| | - Md. Tahjib-Ul-Arif
- Department of Biochemistry and Molecular Biology, Faculty of Agriculture, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh;
| | - Pavla Vachova
- Department of Botany and Plant Physiology, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, 16500 Prague, Czech Republic; (J.K.); (P.V.); (V.H.)
| | - Vaclav Hejnak
- Department of Botany and Plant Physiology, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, 16500 Prague, Czech Republic; (J.K.); (P.V.); (V.H.)
| |
Collapse
|
16
|
Jurić S, Jurić M, Król-Kilińska Ż, Vlahoviček-Kahlina K, Vinceković M, Dragović-Uzelac V, Donsì F. Sources, stability, encapsulation and application of natural pigments in foods. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1837862] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Slaven Jurić
- Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, Croatia
| | - Marina Jurić
- Faculty of Pharmacy and Biochemistry, Department of Pharmacognosy, University of Zagreb, Zagreb, Croatia
| | - Żaneta Król-Kilińska
- Department of Functional Food Products Development, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
| | | | - Marko Vinceković
- Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Zagreb, Croatia
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
| |
Collapse
|
17
|
Utpott M, Assis RQ, Pagno CH, Pereira Krigger S, Rodrigues E, de Oliveira Rios A, Hickmann Flôres S. Evaluation of the Use of Industrial Wastes on the Encapsulation of Betalains Extracted from Red Pitaya Pulp (Hylocereus polyrhizus) by Spray Drying: Powder Stability and Application. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02529-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
18
|
Betacyanins from Hylocereus polyrhizus: pectinase-assisted extraction and application as a natural food colourant in ice cream. Journal of Food Science and Technology 2020; 58:1401-1410. [PMID: 33746268 DOI: 10.1007/s13197-020-04651-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/29/2020] [Accepted: 07/15/2020] [Indexed: 10/23/2022]
Abstract
The effect of solvent, substrate-to-solvent ratio and concentration of pectinase on the extraction of betacyanins from the pulp of red pitahaya (Hylocereus polyrhizus) was evaluated with respect to yield, betacyanin content (BC) and total sugar content. The application of betacyanins from red pitahaya in ice cream was then evaluated by comparison to a commercial colourant, E-162. Without the use of pectinase, the highest yields (9.11 ± 0.35%) of betacyanins were obtained using 95% ethanol at a substrate-to-solvent ratio of 1:1. With the use of pectinase at a concentration of 1.5%, the highest yield (17.11-17.45%) of betacyanins were obtained using water as a solvent at a substrate-to-solvent ratio of 1:1 and 1:2. Pectinase treatment (1.5-2.5%) using water as a solvent yielded betacyanins with the highest BC (126.47-130.83 g kg-1) and lowest total sugar content (57.85-59.74 g kg-1). The BC and total colour changes were similar in ice cream containing betacyanins from red pitahaya and E-162 throughout the 21-days of frozen storage at -18 °C. Betacyanins from red pitahaya or E-162 enhanced the antioxidant properties of ice cream. The sensory evaluation of ice cream containing betacyanins from red pitahaya showed a better colour acceptability than E-162.
Collapse
|
19
|
Joshi M, Prabhakar B. Phytoconstituents and pharmaco-therapeutic benefits of pitaya: A wonder fruit. J Food Biochem 2020; 44:e13260. [PMID: 32378233 DOI: 10.1111/jfbc.13260] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2019] [Revised: 04/01/2020] [Accepted: 04/04/2020] [Indexed: 12/11/2022]
Abstract
Dragon fruit has caught the attention of many researchers in the last few years because of its vast therapeutic potential. The fruit is enriched with several phytochemical constituents having tremendous pharmacological properties. It is traditionally used as a coloring agent. Some newly explored therapeutic applications include its use as an antioxidant, antimicrobial, antidiabetic, anticancer, and nutraceutical. The phytoconstituents can be extracted from flesh, peel, and seeds of the fruit. The fruit is known to be a rich source of betacyanin, vitamin C, and lycopene. The current review is focused on phytochemical constituents of dragon fruit along with its pharmacological activities. It also sheds light on the safety aspects of the fruit. The review will pave a path for researchers to study this marvel fruit further for societal benefit. Advanced research on dragon fruit will unleash many more therapeutic benefits and can give mechanistic insight about its activities. PRACTICAL APPLICATIONS: Phytoconstituents play a vital role in the treatment of various diseases and for the improvement of human health, in general. Dragon fruit is known to be having antioxidant, anti-microbial, anti-diabetic, anti-cancer applications. The fruit can also be used as a nutraceutical (functional food). To grab all the benefits from this fruit, its phytoconstituents and pharmaco-therapeutic aspect have to be thoroughly studied. This review can be very useful for researchers across different fields like botany, agriculture, pharmacy, etc., to bridge the gap for collaborative work on dragon fruit, which will help in finding solutions for many modern diseases.
Collapse
Affiliation(s)
- Monica Joshi
- Shobhaben Pratapbhai Patel School of Pharmacy & Technology Management, SVKM's NMIMS, Mumbai, India
| | - Bala Prabhakar
- Shobhaben Pratapbhai Patel School of Pharmacy & Technology Management, SVKM's NMIMS, Mumbai, India
| |
Collapse
|
20
|
Mantovani FD, de Carla Bassetto M, de Souza CHB, Aragon DC, de Santana EH, Pimentel TC, Aragon-Alegro LC. Is there an impact of the dairy matrix on the survival of Lactobacillus casei Lc-1 during shelf life and simulated gastrointestinal conditions? JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:32-37. [PMID: 31414474 DOI: 10.1002/jsfa.9988] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 07/26/2019] [Accepted: 08/08/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The selection of the food matrix to be used as a vehicle for a probiotic culture is important because its chemical composition and physicochemical characteristics can affect probiotic survival during the shelf-life of the product and under simulated gastrointestinal conditions (SGIC). The present study aimed to evaluate the influence of the dairy matrix (chocolate fermented milk beverage, chocolate flan or passion fruit flan) on the survival of Lactobacillus casei Lc-1 during refrigerated storage (4 °C for 21 days) and SGIC. RESULTS Chocolate fermented milk beverage and chocolate and passion fruit flans could be considered as matrices for the incorporation of L. casei, providing suitable counts (6.38-7.84 log cfu g-1 ) during storage. The type of matrix had an impact on the inicial probiotic counts in the products and on the probiotic resistance to the SGIC. The chocolate fermented milk beverage presented higher initial probiotic counts (7.72 versus 6.65-7.28 log cfu g-1 ). The higher pH (5.3-6.8), solid matrix and increased fat content (65.0-72.9 g 100 g-1 ) contributed to the higher resistance to the SGIC of the chocolate and passion fruit flans, allowing recovery of viability during the enteric phase (increases of 1-1.5 log cycles). CONCLUSION The type of dairy matrix has an impact on the inicial probiotic counts in the products and on the probiotic resistance to the SGIC. Chocolate and passion fruit flans proved to be more suitable options than chocolate fermented milk beverage for the incorporation of Lactobacillus casei Lc-1. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Fernanda D Mantovani
- Master Program in Science and Technology of Milk and Dairy Products, University Pitágoras Unopar, Londrina, Brazil
| | - Maira de Carla Bassetto
- Master Program in Science and Technology of Milk and Dairy Products, University Pitágoras Unopar, Londrina, Brazil
| | - Cínthia H B de Souza
- Master Program in Science and Technology of Milk and Dairy Products, University Pitágoras Unopar, Londrina, Brazil
| | - Davi C Aragon
- Department of Pediatrics, Childrens's Hospital, Ribeirão Preto Medical School, University of São Paulo, Ribeirão Preto, Brazil
| | - Elsa Hw de Santana
- Master Program in Science and Technology of Milk and Dairy Products, University Pitágoras Unopar, Londrina, Brazil
| | - Tatiana C Pimentel
- Master Program in Science and Technology of Milk and Dairy Products, University Pitágoras Unopar, Londrina, Brazil
- Federal Institute of Paraná (IFPR) - Campus Paranavaí, Paraná, Brazil
| | - Lina C Aragon-Alegro
- Master Program in Science and Technology of Milk and Dairy Products, University Pitágoras Unopar, Londrina, Brazil
| |
Collapse
|
21
|
Chang YJ, Pong LY, Hassan SS, Choo WS. Antiviral activity of betacyanins from red pitahaya ( Hylocereus polyrhizus) and red spinach ( Amaranthus dubius) against dengue virus type 2 (GenBank accession no. MH488959). Access Microbiol 2019; 2:acmi000073. [PMID: 33062932 PMCID: PMC7525058 DOI: 10.1099/acmi.0.000073] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Accepted: 10/03/2019] [Indexed: 02/04/2023] Open
Abstract
This study investigated the antiviral activity of betacyanins from red pitahaya (Hylocereus polyrhizus) and red spinach (Amaranthus dubius) against dengue virus type 2 (DENV-2). The pulp of red pitahaya and the leaves of red spinach were extracted using methanol followed by sub-fractionation and Amberlite XAD16N column chromatography to obtain betacyanin fractions. The half maximum cytotoxicity concentration for betacyanin fractions from red pitahaya and red spinach on Vero cells were 4.346 and 2.287 mg ml-1, respectively. The half-maximal inhibitory concentration (IC50) of betacyanin fraction from red pitahaya was 125.8 μg ml-1 with selectivity index (SI) of 5.8. For betacyanin fraction from red spinach, the IC50 value was 14.62 µg ml-1 with SI of 28.51. Using the maximum non-toxic betacyanin concentration, direct virucidal effect against DENV-2 was obtained from betacyanin fraction from red pitahaya (IC50 of 126.70 μg ml-1; 95.0 % virus inhibition) and red spinach (IC50 value of 106.80 μg ml-1; 65.9 % of virus inhibition). Betacyanin fractions from red pitahaya and red spinach inhibited DENV-2 in vitro.
Collapse
Affiliation(s)
- Ying Jun Chang
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, 47500 Bandar Sunway, Selangor, Malaysia
| | - Lian Yih Pong
- Jeffrey Cheah School of Medicine and Health Sciences, Monash University Malaysia, Jalan Lagoon Selatan, 47500 Bandar Sunway, Selangor, Malaysia
- Infectious Diseases and Health Cluster, Tropical Medicine and Biology Platform, Monash University Malaysia, Jalan Lagoon Selatan, 47500 Bandar Sunway, Selangor, Malaysia
| | - Sharifah S. Hassan
- Jeffrey Cheah School of Medicine and Health Sciences, Monash University Malaysia, Jalan Lagoon Selatan, 47500 Bandar Sunway, Selangor, Malaysia
- Infectious Diseases and Health Cluster, Tropical Medicine and Biology Platform, Monash University Malaysia, Jalan Lagoon Selatan, 47500 Bandar Sunway, Selangor, Malaysia
| | - Wee Sim Choo
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, 47500 Bandar Sunway, Selangor, Malaysia
| |
Collapse
|
22
|
Costa GM, Paula MM, Barão CE, Klososki SJ, Bonafé EG, Visentainer JV, Cruz AG, Pimentel TC. Yoghurt added with Lactobacillus casei and sweetened with natural sweeteners and/or prebiotics: Implications on quality parameters and probiotic survival. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.05.007] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
23
|
Preczenhak AP, Orsi B, Lima GPP, Tezotto-Uliana JV, Minatel IO, Kluge RA. Cysteine enhances the content of betalains and polyphenols in fresh-cut red beet. Food Chem 2019; 286:600-607. [PMID: 30827652 DOI: 10.1016/j.foodchem.2019.02.040] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2018] [Revised: 02/09/2019] [Accepted: 02/10/2019] [Indexed: 01/21/2023]
Abstract
This study investigated the effectiveness of cysteine in conservation of bioactive compounds and the antioxidant capacity of minimally processed red beet. After red beet minimal processing increasing cysteine concentrations were applied, corresponding to control, 2 mM, 4 mM, 8 mM and 16 mM. Assay was performed over 15 d to evaluate the polyphenols, betalains, antioxidant capacity and enzymatic activity of polyphenol oxidase (PPO) and phenylalanine ammonia lyase (PAL). Cysteine enhanced the gallic acid, caffeic acid, chlorogenic acid, kaempferol and betalain contents until 6 d of storage. Subsequently, dosages of cysteine above 4 mM maintained gallic acid, kaempferol and betalains contents. Cysteine appears to influence the phenylpropanoid pathway, favoring the accumulation of polyphenols and betalains. In red beet, cysteine did not inhibit PPO activity but enhanced PAL activity. Betalains contribute more than phenolics to the antioxidant capacity, and their relationship with cysteine has not been thoroughly elucidated to date.
Collapse
Affiliation(s)
- Ana Paula Preczenhak
- Department of Biological Sciences, Escola Superior de Agricultura 'Luiz de Queiroz' - University of Sao Paulo, Pádua Dias 11, 13.418-900 Piracicaba, Sao Paulo, Brazil.
| | - Bruna Orsi
- Department of Biological Sciences, Escola Superior de Agricultura 'Luiz de Queiroz' - University of Sao Paulo, Pádua Dias 11, 13.418-900 Piracicaba, Sao Paulo, Brazil
| | - Giuseppina P Pereira Lima
- Sao Paulo State University, Department of Chemistry and Biochemistry, Institute of Bioscience, 18.618-000 Botucatu, Sao Paulo, Brazil
| | - Jaqueline V Tezotto-Uliana
- Department of Biological Sciences, Escola Superior de Agricultura 'Luiz de Queiroz' - University of Sao Paulo, Pádua Dias 11, 13.418-900 Piracicaba, Sao Paulo, Brazil
| | - Igor Otávio Minatel
- Sao Paulo State University, Department of Chemistry and Biochemistry, Institute of Bioscience, 18.618-000 Botucatu, Sao Paulo, Brazil
| | - Ricardo Alfredo Kluge
- Department of Biological Sciences, Escola Superior de Agricultura 'Luiz de Queiroz' - University of Sao Paulo, Pádua Dias 11, 13.418-900 Piracicaba, Sao Paulo, Brazil
| |
Collapse
|
24
|
Evaluation of the Antioxidant and Wound-Healing Properties of Extracts from Different Parts of Hylocereus polyrhizus. AGRONOMY-BASEL 2019. [DOI: 10.3390/agronomy9010027] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Hylocereus polyrhizus cultivation started in Taiwan around the 1980s. The pulp of the fruit is edible and contains small, black, and soft seeds. The peel of the fruits are covered with bracts. The H. polyrhizus fruit is known to be rich in nutrients and minerals. To evaluate the potential applications of the agricultural wastes of H. polyrhizus, the stem, peel, and flower of H. polyrhizus were extracted with solutions of ethanol and water mixed in different ratios. Data was collected for the H. polyrhizus extract including the yield of total phenolics, the total flavonoids, and antioxidant activity, as determined by the 2-2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging assay. The protective effects of H. polyrhizus extract on DNA was investigated using an assay with the pUC19 plasmid. The cell proliferation and migration effects were evaluated in the NIH-3T3 fibroblast cell line. The greatest yield of extract from the stem of H. polyrhizus was 44.70 ± 1.77% which was obtained using 50% aqueous ethanol and the greatest yield of extract from the peel was 43.47% using distilled water. The stem extract, which was prepared with 95% aqueous ethanol, had the highest composition of phenolics and flavonoids as well as the best DPPH radical scavenging activity. The stem extract had excellent ABTS radical scavenging activity as well. The stem, peel, and flower extracts, which were prepared using 95% aqueous ethanol, showed excellent results in protecting themselves from DNA damage, similar to the effect of 0.3 mg/mL ferulic acid. None of the extracts were able to promote cell proliferation at concentrations of 250 μg/mL to 2,000 μg/mL in a 24 h period. The 1000 μg/mL stem and flower extracts in 95% aqueous ethanol promoted considerable cell migration after a 24 h period.
Collapse
|
25
|
Leong HY, Ooi CW, Law CL, Julkifle AL, Pan GT, Show PL. Investigation of betacyanins stability from peel and flesh of red-purple pitaya with food additives supplementation and pH treatments. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.09.021] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
26
|
Yong YY, Dykes G, Lee SM, Choo WS. Biofilm inhibiting activity of betacyanins from red pitahaya (Hylocereus polyrhizus) and red spinach (Amaranthus dubius) against Staphylococcus aureus and Pseudomonas aeruginosa biofilms. J Appl Microbiol 2018; 126:68-78. [PMID: 30153380 DOI: 10.1111/jam.14091] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Revised: 07/17/2018] [Accepted: 08/23/2018] [Indexed: 01/01/2023]
Abstract
AIMS To investigate the biofilm inhibitory activity of betacyanins from red pitahaya (Hylocereus polyrhizus) and red spinach (Amaranthus dubius) against Staphylococcus aureus and Pseudomonas aeruginosa biofilms. METHODS AND RESULTS The pulp of red pitahaya and the leaves of red spinach were extracted using methanol followed by subfractionation to obtain betacyanin fraction. The anti-biofilm activity was examined using broth microdilution assay on polystyrene surfaces and expressed as minimum biofilm inhibitory concentration (MBIC). The betacyanin fraction from red spinach showed better anti-biofilm activity (MBIC: 0·313-1·25 mg ml-1 ) against five Staph. aureus strains while the betacyanin fraction from red pitahaya showed better anti-biofilm activity (MBIC: 0·313-0·625 mg ml-1 ) against four P. aeruginosa strains. Both betacyanin fraction significantly reduced hydrophobicity of Staph. aureus and P. aeruginosa strains. Numbers of Staph. aureus and P. aeruginosa attached to polystyrene were also reduced without affecting their cell viability. CONCLUSION Betacyanins can act as anti-biofilm agents against the initial step of biofilm formation, particularly on a hydrophobic surface like polystyrene. SIGNIFICANCE AND IMPACT OF THE STUDY This study is the first to investigate the use of betacyanin as a biofilm inhibitory agent. Betacyanin could potentially be used to reduce the risk of biofilm-associated infections.
Collapse
Affiliation(s)
- Y Y Yong
- School of Science, Monash University Malaysia, Bandar Sunway, Selangor, Malaysia
| | - G Dykes
- School of Public Health, Curtin University, Bentley, WA, Australia
| | - S M Lee
- School of Science, Monash University Malaysia, Bandar Sunway, Selangor, Malaysia
| | - W S Choo
- School of Science, Monash University Malaysia, Bandar Sunway, Selangor, Malaysia
| |
Collapse
|
27
|
Preczenhak AP, Tessmer MA, Berno ND, de Abreu Vieira AP, Kluge RA. Initial stages of minimal processing of red beets result in significant loss of bioactive compounds. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.063] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
|
28
|
Dabija A, Codină GG, Gâtlan AM, Rusu L. Quality assessment of yogurt enriched with different types of fibers. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1483970] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Adriana Dabija
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | | | - Anca-Mihaela Gâtlan
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Lăcrămioara Rusu
- Faculty of Engineering, Department of Food and Chemical Engineering, ‘Vasile Alecsandri’ University of Bacau, Bacau, Romania
| |
Collapse
|
29
|
Effect of refrigerated storage on betacyanin composition, antibacterial activity of red pitahaya (Hylocereus polyrhizus) and cytotoxicity evaluation of betacyanin rich extract on normal human cell lines. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.078] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
30
|
Amjadi S, Ghorbani M, Hamishehkar H, Roufegarinejad L. Improvement in the stability of betanin by liposomal nanocarriers: Its application in gummy candy as a food model. Food Chem 2018; 256:156-162. [PMID: 29606432 DOI: 10.1016/j.foodchem.2018.02.114] [Citation(s) in RCA: 99] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2017] [Revised: 02/17/2018] [Accepted: 02/20/2018] [Indexed: 11/28/2022]
Abstract
Betanin is a red food pigment with health beneficial effects. Despite interest in the use of betanin, low bioaccessibility and oxidation limit its application. To overcome these restrictions, the betanin was loaded in liposomal nanocarriers with the encapsulation efficiency of 80.35 ± 1%. To assess the efficiency of these nanocarriers, gummy candy was selected as a food model and its nutritional properties such as betanin stability and antioxidant activity were probed. The results showed that the betanin content and antioxidant activity of samples containing betanin-nanoliposomes were at least twice to those of samples containing free betanin. The tests show no differences in the sensory parameters of panelists for gummy candies fortified by betanin-loaded nanoliposomes compared to those fortified by betanin alone. As a result, the liposomal nanoparticles may be introduced as a suitable platform to stabilize and increase the bioavailability of betanin for applications in nutraceutical and medical fields.
Collapse
Affiliation(s)
- Sajed Amjadi
- Department of Food Sciences, Tabriz branch, Islamic Azad University, Tabriz, Iran; Biotechnology Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Marjan Ghorbani
- Stem Cell & Regenerative Medicine Institute, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Hamed Hamishehkar
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
| | - Leila Roufegarinejad
- Department of Food Sciences, Tabriz branch, Islamic Azad University, Tabriz, Iran.
| |
Collapse
|