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Rengifo E, Rios-Mera JD, Huamaní P, Vela-Paredes R, Vásquez J, Saldaña E, Siche R, Tello F. Fish Burgers Fortified with Microencapsulated Sacha Inchi Oil: Effects on Technological and Sensory Properties. Foods 2024; 13:1004. [PMID: 38611310 PMCID: PMC11011811 DOI: 10.3390/foods13071004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Revised: 03/15/2024] [Accepted: 03/17/2024] [Indexed: 04/14/2024] Open
Abstract
The long-chain omega-3 fatty acids alpha linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) have proven health benefits, but it is not common to find them together in a processed food product. This could lead to healthier and more functional food products, which may have positive implications for consumer health and well-being. This work aimed to fortify a model burger manufactured with fillets of an Amazonian fish (boquichico, Prochilodus nigricans) by adding microencapsulated sacha inchi oil (Plukenetia volubilis, rich in ALA) (MSIO) produced by spray-drying. MSIO was incorporated into the burgers at different levels (0, 3, 4, 5, and 6%). The burgers were characterized by their proximal composition, cooking losses, texture profile, lipid oxidation, sensory profile, overall liking, and fatty acid profile. The results showed that adding MSIO up to concentrations of 5% or 6% increased the instrumental hardness, chewiness, and lipid oxidation in the burgers. However, fortifying the burgers with 3% MSIO was possible without affecting the burgers' sensory properties and overall liking. Regarding the fatty acid profile, the burgers with 3% MSIO had a higher content of polyunsaturated fatty acids, with the ALA, EPA, and DHA types of fatty acids. Therefore, we recommend using this fortification concentration, but future studies should be carried out to improve the oxidative stability of MSIO and the burgers.
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Affiliation(s)
- Estefany Rengifo
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru; (E.R.); (P.H.); (R.V.-P.); (J.V.)
| | - Juan D. Rios-Mera
- Instituto de Investigación de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Jaén, Jaén 06800, Peru;
| | - Patricia Huamaní
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru; (E.R.); (P.H.); (R.V.-P.); (J.V.)
| | - Rafael Vela-Paredes
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru; (E.R.); (P.H.); (R.V.-P.); (J.V.)
| | - Jessy Vásquez
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru; (E.R.); (P.H.); (R.V.-P.); (J.V.)
| | - Erick Saldaña
- Sensory Analysis and Consumer Study Group, Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Moquegua 18001, Peru;
| | - Raúl Siche
- Escuela de Ingeniería Agroindustrial, Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Trujillo 13011, Peru;
| | - Fernando Tello
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru; (E.R.); (P.H.); (R.V.-P.); (J.V.)
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Gruskiene R, Lavelli V, Sereikaite J. Application of inulin for the formulation and delivery of bioactive molecules and live cells. Carbohydr Polym 2024; 327:121670. [PMID: 38171683 DOI: 10.1016/j.carbpol.2023.121670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 10/06/2023] [Accepted: 12/04/2023] [Indexed: 01/05/2024]
Abstract
Inulin is a fructan biosynthesized mainly in plants of the Asteraceae family. It is also found in edible vegetables and fruits such as onion, garlic, leek, and banana. For the industrial production of inulin, chicory and Jerusalem artichoke are the main raw material. Inulin is used in the food, pharmaceutical, cosmetic as well biotechnological industries. It has a GRAS status and exhibits prebiotic properties. Inulin can be used as a wall material in the encapsulation process of drugs and other bioactive compounds and the development of their delivery systems. In the review, the use of inulin for the encapsulation of probiotics, essential and fatty oils, antioxidant compounds, natural colorant and other bioactive compounds is presented. The encapsulation techniques, materials and the properties of final products suitable for the delivery into food are discussed. Research limitations are also highlighted.
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Affiliation(s)
- Ruta Gruskiene
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, Vilnius, Lithuania
| | - Vera Lavelli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy
| | - Jolanta Sereikaite
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, Vilnius, Lithuania.
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Wang Q, Ouyang J, Wang L, Wu Y, Xu C. Impact of Whey Protein Isolate and Xanthan Gum on the Functionality and in vitro Digestibility of Raw and Cooked Chestnut Flours. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024; 79:189-193. [PMID: 38315314 DOI: 10.1007/s11130-024-01150-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 01/24/2024] [Indexed: 02/07/2024]
Abstract
Due to the limitations of the properties of chestnut flour, its applications have been restricted. The objective of this study is to investigate the impact of whey protein isolate (WPI) and xanthan gum (XG) on the functional and digestive properties of chestnut flour, specifically focusing on gel texture, solubility and swelling power, water absorption capacity, freeze-thaw stability and starch digestibility. The addition of both WPI and XG reduced the gel hardness, gumminess and chewiness of the co-gelatinized and physically mixed samples. Furthermore, the inclusion of physically mixed WPI and XG led to an increase in the solubility (from 58.2 to 75.0%) and water absorption capacity (from 3.11 to 5.45 g/g) of chestnut flour. The swelling power of the chestnut flour was inhibited by both additives. WPI was superior to XG at maintaining freeze-thaw stability, by reducing the syneresis from 71.9 to 68.1%. Additionally, WPI and XG contributed to the inhibition of starch hydrolysis in the early stage of digestion, resulting in a lower starch digestibility of chestnut flours. This research provides insights into the interaction mechanisms between WPI, XG, and chestnut flour, offering valuable information for the development of chestnut flour products with enhanced properties.
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Affiliation(s)
- Qingyu Wang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Jie Ouyang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Luyu Wang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Yanwen Wu
- Institute of Analysis and Testing, Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis), Beijing, 100089, China
| | - Chunming Xu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, 100048, China.
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Saborirad S, Baghaei H, Hashemi-Moghaddam H. Optimizing the ultrasonic extraction of polyphenols from mango peel and investigating the characteristics, antioxidant activity and storage stability of extract nanocapsules in maltodextrin/whey protein isolate. ULTRASONICS SONOCHEMISTRY 2024; 103:106778. [PMID: 38262176 PMCID: PMC10832609 DOI: 10.1016/j.ultsonch.2024.106778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 01/16/2024] [Accepted: 01/19/2024] [Indexed: 01/25/2024]
Abstract
In this study, the extraction and nanoencapsulation of mango peel extract (MPE) were investigated to enhance its stability and preserve its antioxidant properties. Initially, using the central composite design (CCD)-response surface methodology (RSM), optimal conditions for the extraction of MPE via an ultrasonic system were determined to be a temperature of 10.53 °C, a time of 34.35 min, and an ethanol concentration of 26.62 %. Subsequently, the extracted extract was spray-dried and nanoencapsulated using three types of coatings: maltodextrin, whey protein isolate (WPI), and their combination. The results showed that nanoencapsulation led to a significant improvement in the stability of phenolic compounds in the extract during storage compared to free extract. Furthermore, capsules prepared with the combined coating exhibited the highest levels of phenolic compounds and antioxidant activity. Therefore, it can be concluded that nanoencapsulation can serve as an effective method for preserving the bioactive properties of MPE.
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Affiliation(s)
- Shahram Saborirad
- Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran
| | - Homa Baghaei
- Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran.
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Barańska A, Michalska-Ciechanowska A, Wojdyło A, Mykhailyk VA, Korinchevska TV, Samborska K. Carriers based on dairy by-products and dehumidified-air spray drying as a novel multiple approach towards improved retention of phenolics in powders: sour cherry juice concentrate case study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1497-1510. [PMID: 37804151 DOI: 10.1002/jsfa.13033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 10/02/2023] [Accepted: 10/07/2023] [Indexed: 10/09/2023]
Abstract
BACKGROUND Sour cherry juice concentrate powder can serve as a modern, easy-to-handle, phenolics-rich merchandise; however, its transformation into powdered form requires the addition of carriers. In line with the latest trends in food technology, this study valorizes the use of dairy by-products (whey protein concentrate, whey, buttermilk, and mixes with maltodextrin) as carriers. A new multiple approach for higher drying yield, phenolics retention (phenolic acids, flavonols and anthocyanins) and antioxidant capacity of powders were tested as an effect of simultaneous decrease of drying temperature due to the drying air dehumidification and lower carrier content. RESULTS Dairy-based carriers were effective for spray drying of sour cherry-juice concentrate. The drying yield was increased and retention of phenolics was higher when compared with maltodextrin. The application of dehumidified air, which enabled the drying temperature to be reduced, affected drying yield positively, and also affected particle morphology and retention of phenolics (the phenolic content was approximately 30% higher than with spray drying). CONCLUSIONS The study proved that it is possible to apply dairy-based by-products to produce sour cherry juice concentrate powders profitably, lowering the spray-drying temperature and changing the carrier content. Dehumidified air spray drying can be recommended for the production of fruit juice concentrate powders with improved physicochemical properties. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Alicja Barańska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - Anna Michalska-Ciechanowska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Viacheslav A Mykhailyk
- Institute of Engineering Thermophysics, National Academy of Sciences of Ukraine, Kyiv, Ukraine
| | - Tetiana V Korinchevska
- Institute of Engineering Thermophysics, National Academy of Sciences of Ukraine, Kyiv, Ukraine
| | - Katarzyna Samborska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
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Sukri N, Putri TTM, Mahani, Nurhadi B. Characteristics of propolis encapsulated with gelatin and sodium alginate by complex coacervation method. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2179635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
Affiliation(s)
- Nandi Sukri
- Department of Food Industrial Technology, Faculty of Agro-industrial Technology, Bandung, Indonesia
| | | | - Mahani
- Department of Food Industrial Technology, Faculty of Agro-industrial Technology, Bandung, Indonesia
| | - Bambang Nurhadi
- Department of Food Industrial Technology, Faculty of Agro-industrial Technology, Bandung, Indonesia
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Laureanti EJG, Paiva TS, de Matos Jorge LM, Jorge RMM. Microencapsulation of bioactive compound extracts using maltodextrin and gum arabic by spray and freeze-drying techniques. Int J Biol Macromol 2023; 253:126969. [PMID: 37730006 DOI: 10.1016/j.ijbiomac.2023.126969] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 09/03/2023] [Accepted: 09/15/2023] [Indexed: 09/22/2023]
Abstract
Microencapsulation techniques establish a protective barrier around a sensitive compound, reducing vulnerability to external influences and offering controlled release. This work evaluates microencapsulation of Brazilian seed known as pink pepper (Schinus terebinthifolius) extract incorporated with green propolis extract, (main propolis font from the South America native plant Baccharis dracunculifolia DC) to enhancement antioxidant activity through synergic interaction, comparing to the extracts individually. Four treatments were produced using maltodextrin and combined with gum arabic as encapsulating agent, employing two different microencapsulation technique applied (spray drying and freeze drying) to assess their impact on physicochemical properties. The incorporation of gum arabic into matrix yielded higher encapsulation efficiency values, exhibiting significant differences for both encapsulation techniques. Combining the two encapsulation agents afforded greater protection of the bioactive compounds, resulting in an increase of approximately 31 % in the inhibition of the DPPH● radical. In controlled release analysis, maltodextrin exhibits the best protective effect on total phenolic compounds during intestinal release, whereas combining maltodextrin and gum arabic enhanced protection during gastric phase. Microcapsules may contribute to the protection of important bioactive compound, possessing a wide range of applications such as flavors encapsulation in food industry, lipids, antioxidants and pharmaceutical industry for controlled drug release.
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Affiliation(s)
- Emanuele Joana Gbur Laureanti
- Graduate Program in Chemical Engineering, Department of Chemical Engineering, Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue, Curitiba 81531-980, Brazil
| | - Thainnane Silva Paiva
- Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue, Curitiba 81531-980, Brazil
| | - Luiz Mário de Matos Jorge
- Graduate Program in Chemical Engineering, Department of Chemical Engineering, Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue, Curitiba 81531-980, Brazil; Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue, Curitiba 81531-980, Brazil; Chemical Engineering Department, State University of Maringá (UEM), Colombo Avenue, 5790, CEP, 87020-900, Maringá, PR, Brazil
| | - Regina Maria Matos Jorge
- Graduate Program in Chemical Engineering, Department of Chemical Engineering, Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue, Curitiba 81531-980, Brazil; Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue, Curitiba 81531-980, Brazil.
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Saraiva SM, Jacinto TA, Gonçalves AC, Gaspar D, Silva LR. Overview of Caffeine Effects on Human Health and Emerging Delivery Strategies. Pharmaceuticals (Basel) 2023; 16:1067. [PMID: 37630983 PMCID: PMC10459237 DOI: 10.3390/ph16081067] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 07/23/2023] [Accepted: 07/24/2023] [Indexed: 08/27/2023] Open
Abstract
Caffeine is a naturally occurring alkaloid found in various plants. It acts as a stimulant, antioxidant, anti-inflammatory, and even an aid in pain management, and is found in several over-the-counter medications. This naturally derived bioactive compound is the best-known ingredient in coffee and other beverages, such as tea, soft drinks, and energy drinks, and is widely consumed worldwide. Therefore, it is extremely important to research the effects of this substance on the human body. With this in mind, caffeine and its derivatives have been extensively studied to evaluate its ability to prevent diseases and exert anti-aging and neuroprotective effects. This review is intended to provide an overview of caffeine's effects on cancer and cardiovascular, immunological, inflammatory, and neurological diseases, among others. The heavily researched area of caffeine in sports will also be discussed. Finally, recent advances in the development of novel nanocarrier-based formulations, to enhance the bioavailability of caffeine and its beneficial effects will be discussed.
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Affiliation(s)
- Sofia M. Saraiva
- CPIRN-UDI/IPG, Center of Potential and Innovation of Natural Resources, Research Unit for Inland Development (UDI), Polytechnic Institute of Guarda, 6300-559 Guarda, Portugal; (S.M.S.); (T.A.J.)
| | - Telma A. Jacinto
- CPIRN-UDI/IPG, Center of Potential and Innovation of Natural Resources, Research Unit for Inland Development (UDI), Polytechnic Institute of Guarda, 6300-559 Guarda, Portugal; (S.M.S.); (T.A.J.)
| | - Ana C. Gonçalves
- CICS-UBI—Health Sciences Research Centre, University of Beira Interior, 6201-001 Covilhã, Portugal;
| | - Dário Gaspar
- Department of Sport Sciences, University of Beira Interior, 6201-001 Covilhã, Portugal;
| | - Luís R. Silva
- CPIRN-UDI/IPG, Center of Potential and Innovation of Natural Resources, Research Unit for Inland Development (UDI), Polytechnic Institute of Guarda, 6300-559 Guarda, Portugal; (S.M.S.); (T.A.J.)
- CICS-UBI—Health Sciences Research Centre, University of Beira Interior, 6201-001 Covilhã, Portugal;
- Department of Chemical Engineering, University of Coimbra, CIEPQPF, Rua Sílvio Lima, Pólo II—Pinhal de Marrocos, 3030-790 Coimbra, Portugal
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Kalajahi SG, Malekjani N, Samborska K, Akbarbaglu Z, Gharehbeglou P, Sarabandi K, Jafari SM. The enzymatic modification of whey-proteins for spray drying encapsulation of Ginkgo-biloba extract. Int J Biol Macromol 2023:125548. [PMID: 37356680 DOI: 10.1016/j.ijbiomac.2023.125548] [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: 04/17/2023] [Revised: 06/05/2023] [Accepted: 06/22/2023] [Indexed: 06/27/2023]
Abstract
Ginkgo biloba extract (GBLE) contains many bioactives including flavonoids and terpene trilactones that play some pharmacological roles. These compounds are sensitive to operating conditions; so, encapsulation is a suitable approach to protect them. In this study, different carriers including maltodextrin (MD), and its combination with gum-Arabic (MD-GA), whey protein concentrate (MD-WPC), and whey-protein hydrolysate (MD-HWPC) were used to encapsulate GBLE. Powder production yield, physicochemical/functional characteristics, physical stability and flowability of particles were affected by the type and composition of carriers. FTIR results indicated the placement of phenolic compounds in the carrier matrix. The SEM images also showed the morphological changes of particles (especially the size, indentation and surface shrinkage) under the influence of various carriers. Microencapsulated powders formulated using MD-HWPC showed the highest values of TPC, DPPH, and ABTS and a lighter color which determined the suitability of this wall material (due to the improvement of surface activity and emulsifying properties of protein as a result of partial enzymatic hydrolysis) to protect the antioxidant properties of GBLE during spray-drying, improving the production yield and preserving physical and functional characteristics of the encapsulated powders.
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Affiliation(s)
- Sina Ghadimi Kalajahi
- Occupational Health Research Center, Iran National Standards Organization (INSO), Tabriz, Iran
| | - Narjes Malekjani
- Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
| | - Katarzyna Samborska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Poland
| | - Zahra Akbarbaglu
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | - Pouria Gharehbeglou
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran; Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Khashayar Sarabandi
- Department of Food Science & Technology, School of Medicine, Zahedan University of Medical Sciences, Zahedan, Iran.
| | - Seid Mahdi Jafari
- Department of Food Materials & Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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Sanei S, Kasgari MB, Abedinzadeh F, Sasan AP, Hassani S, Karimi E, Oskoueian E, Jahromi MF. Microcapsules loaded with date seed extract and its inhibitory potential to modulate the toxic effects of mycotoxins in mice received mold-contaminated diet. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:58654-58662. [PMID: 36991200 DOI: 10.1007/s11356-023-26640-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Accepted: 03/21/2023] [Indexed: 05/10/2023]
Abstract
Mycotoxins are the secondary fungal metabolites generally produced by wide range of fungi including aflatoxins (AF), ochratoxin A (OTA), fumonisins (FB), zearalenone (ZEN), and deoxynivalenol (DON). Nowadays, they are main concern to food and agricultural commodities due to undesirable health and socio-economic effect. This investigation was designed to synthesized microcapsules loaded the bioactive compounds of date seed and evaluated its inhibitory activities in mice received mold-contaminated diet. The finding revealed that the developed microcapsule is homogenous and mostly spherical with size of 2.58 μm with acceptable PDI of 0.21. The main phytochemical has been confirmed by HPLC analysis were xylose, fructose, mannose, glucose, and galactose with the respective values of 41.95%, 2.24%, 5.27%, and 0.169%. The in vivo analyses manifested that the mice received date seed microcapsules significantly (p < 0.05) improved the average daily weight gain, feed intake, liver enzymes (ALT, ALP, and AST), and lipid peroxidation values compare to mice group received mycotoxin-contaminated diet. Furthermore, encapsulation date seed bioactive compounds notably up-regulated the expression of GPx, SOD, IFN-γ, and IL-2 genes while down-regulated the iNOS gene. Consequently, the novel microcapsules loaded date seed is suggested to be considered as a promising mycotoxin inhibitor.
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Affiliation(s)
- Sogand Sanei
- Department of Biology, Mashhad Branch, Islamic Azad University, Mashhad, Iran
| | | | - Fatemeh Abedinzadeh
- Department of Biology, Mashhad Branch, Islamic Azad University, Mashhad, Iran
| | - Atena Poor Sasan
- Department of Biology, Mashhad Branch, Islamic Azad University, Mashhad, Iran
| | - Saeid Hassani
- Department of Biology, Mashhad Branch, Islamic Azad University, Mashhad, Iran
| | - Ehsan Karimi
- Department of Biology, Mashhad Branch, Islamic Azad University, Mashhad, Iran.
| | - Ehsan Oskoueian
- Department of Biology, Mashhad Branch, Islamic Azad University, Mashhad, Iran
- Department of Research and Development, Arka Industrial Cluster, Mashhad, Iran
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Farouk A, Alsulami T, Ali HS, Badr AN. In-Vitro and In-Silico Investigation for the Spent-Coffee Bioactive Phenolics as a Promising Aflatoxins Production Inhibitor. Toxins (Basel) 2023; 15:toxins15030225. [PMID: 36977116 PMCID: PMC10051990 DOI: 10.3390/toxins15030225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/06/2023] [Accepted: 03/07/2023] [Indexed: 03/19/2023] Open
Abstract
Aflatoxin, is a naturally occurring polyketide generated by Aspergillus flavus via biosynthetic pathways, including polyketide synthase (PKS) and non-ribosomal enzymes. The in vitro analysis supported by molecular dynamics (MD) techniques was used to examine the antifungal and anti-aflatoxigenic activity of spent coffee grounds (SCGs) methanol extract. The High-Performance Liquid Chromatography results revealed the presence of 15 phenolic acids and five flavonoids. (R)-(+)-Rosmarinic acid (176.43 ± 2.41 µg/g) was the predominant of the detected acids, followed by gallic acid (34.83 ± 1.05 µg/g). At the same time, apigenin-7-glucoside is the dominant flavonoid in the SCGs extract by 1717.05 ± 5.76 µg/g, and naringin (97.27 ± 1.97 µg/g) comes next. The antifungal and anti-aflatoxigenic activity of the SCGs extracts was 380 µL/mL and 460 µL/mL, respectively. The SGGs’ effect of inhibiting five Aspergillus strains’ growth on the agar media ranged between 12.81 ± 1.71 to 15.64 ± 1.08 mm by two diffusion assays. Molecular docking results confirmed the inhibitory action of different phenolics and flavonoids on the PKS and NPS key enzymes of the aflatoxin biosynthetic mechanism. The SCGs extract components with the highest free binding energy, naringin (−9.1 kcal/mL) and apigenin 7-glucoside (−9.1 kcal/mol), were subjected to an MD simulation study. The computational results infer the stabilizing effects on the enzymes upon ligand binding led to the impairment in its functionality. The current study represents a novel attempt to assess the anti aflatoxins mechanism of phenolics and flavonoids targeting PKS and NPS via computational approaches compared to in-vitro assays.
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Affiliation(s)
- Amr Farouk
- Flavor and Aroma Chemistry Department, National Research Centre, Dokki, Cairo 12622, Egypt
| | - Tawfiq Alsulami
- Food Science & Nutrition Department, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Hatem S. Ali
- Food Technology Department, National Research Centre, Dokki, Cairo 12622, Egypt
| | - Ahmed Noah Badr
- Food Toxicology and Contaminants Department, National Research Centre, Dokki, Cairo 12622, Egypt
- Correspondence: or ; Tel.: +20-1000327640
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12
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Cosgun G, Gungor KK, Balci-Torun F, Sahin S, Torun M. Design of encapsulation method for chlorogenic acid and caffeine in coffee waste by-product. PHYTOCHEMICAL ANALYSIS : PCA 2023. [PMID: 36694947 DOI: 10.1002/pca.3207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Revised: 12/27/2022] [Accepted: 12/29/2022] [Indexed: 06/17/2023]
Abstract
INTRODUCTION Coffee silver skin (CSS) is a thin covering over green coffee seeds inside coffee cherry. It is a good source of bioactive compounds like chlorogenic acid and caffeine. It is produced as a by-product of the roasting process. OBJECTIVE The goal of this study is to apply spray drying method to encapsulate 5-O-caffeoylquinic acid (chlorogenic acid) and caffeine extracted from CSS. METHODS The main-plots for optimisation were feed solid concentration (2.5, 5, 10°Bx), and the sub-plots of the whole-plot were carrier material type (maltodextrin, modified starch, arabic gum) and inlet air temperature (130, 160, 190°C). Responses included were drying yield, chlorogenic acid concentration, caffeine content, Carr index, and solubility values. RESULTS Suitable conditions were spray drying inlet temperature of 190°C, extract concentration of 10°Bx, and wall material composition [modified starch/arabic gum (MS:AG)] 10.5:9.5. As the feeding CSS extract concentration increased, the amount of chlorogenic acid and caffeine in the final powder increased, while the powder's flow characteristics improved. CONCLUSIONS The concentration stage might be used to produce free-flowing powdered particles with good bioactive retention for use in the food processing industry.
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Affiliation(s)
- Gulderen Cosgun
- Faculty of Engineering, Department of Food Engineering, Akdeniz University, Antalya, Turkey
| | - Keziban Kubra Gungor
- Faculty of Engineering, Department of Food Engineering, Akdeniz University, Antalya, Turkey
| | - Ferhan Balci-Torun
- Faculty of Tourism, Department of Gastronomy and Culinary Art, Akdeniz University, Antalya, Turkey
| | - Selin Sahin
- Faculty of Engineering, Chemical Engineering Department, Istanbul University - Cerrahpasa, Istanbul, Turkey
| | - Mehmet Torun
- Faculty of Engineering, Department of Food Engineering, Akdeniz University, Antalya, Turkey
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Jafari S, Jafari SM, Ebrahimi M, Kijpatanasilp I, Assatarakul K. A decade overview and prospect of spray drying encapsulation of bioactives from fruit products: Characterization, food application and in vitro gastrointestinal digestion. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108068] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Current Challenges in the Sustainable Valorisation of Agri-Food Wastes: A Review. Processes (Basel) 2022. [DOI: 10.3390/pr11010020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
In the upcoming years, the world will face societal challenges arising, in particular, from the impact of climate change and the inefficient use of natural resources, in addition to an exponential growth of the world population, which according to the United Nations (UN) estimations will be 9.8 billion in 2050. This increasing trend requires optimized management of natural resources with the use of value-added waste and a significant reduction in food loss and food waste. Moreover, the recent pandemic situation, COVID-19, has contributed indisputably. Along with the agri-food supply chain, several amounts of waste or by-products are generated. In most cases, these biomass wastes cause serious environmental concerns and high costs to enterprises. The valorisation of the agri-food loss and food industry wastes emerged as a useful strategy to produce certain value-added compounds with several potential applications, namely in the food, health, pharmaceutical, cosmetic, and environmental fields. Therefore, in this review, some of the crucial sustainable challenges with impacts on the valorisation of agri-food loss/wastes and by-products are discussed and identified, in addition to several opportunities, trends and innovations. Potential applications and usages of the most important compounds found in food loss/waste will be highlighted, with a focus on the food industry, pharmaceutical industry, and the environment.
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15
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Rashid R, Wani SM, Manzoor S, Masoodi F, Altaf A. Nanoencapsulation of pomegranate peel extract using maltodextrin and whey protein isolate. Characterisation, release behaviour and antioxidant potential during simulated invitro digestion. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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16
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Jannah SR, Rahayu ES, Yanti R, Suroto DA, Wikandari R. Study of Viability, Storage Stability, and Shelf Life of Probiotic Instant Coffee Lactiplantibacillus plantarum Subsp. plantarum Dad-13 in Vacuum and Nonvacuum Packaging at Different Storage Temperatures. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:1663772. [PMID: 36438165 PMCID: PMC9691296 DOI: 10.1155/2022/1663772] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 09/26/2022] [Accepted: 10/05/2022] [Indexed: 08/27/2023]
Abstract
Probiotic coffee is an alternative to processed coffee that is preferred and can improve the balance of intestinal microflora so that it has a positive impact on health. Cell viability of probiotics may decrease during storage. Factors that can affect viability during storage are storage temperature, packaging, oxygen, and water activity. This study is aimed at evaluating the viability, storage stability, and shelf life of the probiotic instant coffee Lactiplantibacillus plantarum subsp. plantarum Dad-13 in vacuum and nonvacuum aluminium foil packaging and different storage temperatures. This study used a complete randomised design with three replicates of treatments. They were packaged using 90 μm thick aluminium foil in a vacuum and nonvacuum and stored at 4°C and 30°C for 50 days and 37°C for 15 days. Based on the literature, a temperature of 4°C can maintain the viability of probiotics for more than one month, the temperature commonly used to store dry products is room temperature (30°C), so longer storage (50 days) is tried. Meanwhile, to accelerate the prediction of quality degradation, extreme temperatures were used based on the literature that the viability of probiotics decreased drastically after being stored at 37°C for 7 days, then tried for longer storage (15 days). The evaluation of product was carried by sensory testing by comparing commercial instant coffee. The product has been tested for cell viability, water activity, and shelf life. The result showed that the colour attribute was significantly different for all formulations. The bitterness of probiotic instant coffee differed significantly from other formulations. The commercial instant coffee was preferred by panellist in terms of colour and bitterness. The aroma, sweetness, and overall attributes of all formulations were not significantly different. The cell viability in vacuum was higher than nonvacuum treatment, and it was higher in 4°C. However, cell viability for all treatments and during storage was still above 107 log CFU/g. Water activity in probiotic instant coffee with vacuum packaging is lower than in nonvacuum and stored at 4°C lower than in other temperatures. However, all treatments were still below 0.60. The shelf life of products reaches two years when they are stored in vacuum packaging at 4°C while a temperature of 30°C reaches 3 months. So, the panellists accepted probiotic instant coffee, vacuum packaging, and low temperature could maintain viability, stability, and longer shelf life.
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Affiliation(s)
- Syerina Raihatul Jannah
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
| | - Endang Sutriswati Rahayu
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
- University Center of Excellence for Research and Application on Integrated Probiotic Industry, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
| | - Rini Yanti
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
| | - Dian Anggraini Suroto
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
| | - Rachma Wikandari
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
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R. Portillo O, Arévalo AC. Coffee's Phenolic Compounds. A general overview of the coffee fruit's phenolic composition. BIONATURA 2022. [DOI: 10.21931/rb/2022.07.03.31] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Phenolic compounds are secondary metabolites ubiquitously distributed in the plant kingdom which come in a wide array of molecular configurations which confer them a comprehensive set of chemical attributes such as, but not limited to: nutraceutical properties, industrial applications (e.g., dyes, rawhide processing, beer production, antioxidants), and plant self-defense mechanisms against natural enemies also known as the Systemic Acquired Resistance (SAR).However, despite the fact, that there is a large number of phenolic-containing food products (e.g., chocolate, green tea, wines, beer, wood barrel-aged spirits, cherries, grapes, apples, peaches, plums, pears, etc.), coffee remains, in the western hemisphere, as the main source of dietary phenolic compounds reflected by the fact that, in the international market, coffee occupies the second trading position after oil and its derivatives. The following discussion is the product of an extensive review of scientific literature that aims to describe essential topics related to coffee phenolic compounds, especially chlorogenic acids, their purpose in nature, biosynthesis, determination, metabolism, chemical properties, and their effect on cup quality.
Keywords: phenolic acids, caffeoylquinic acid, antioxidant capacity, metabolism, biosynthesis.
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Affiliation(s)
- Ostilio R. Portillo
- Faculty of Engineering, National Autonomous University of Honduras, Tegucigalpa (UNAH), Honduras
| | - Ana C. Arévalo
- Faculty of Chemistry & Pharmacy, National Autonomous University of Honduras, Tegucigalpa (UNAH), Honduras
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18
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Microencapsulation by Spray Drying and Antioxidant Activity of Phenolic Compounds from Tucuma Coproduct (Astrocaryum vulgare Mart.) Almonds. Polymers (Basel) 2022; 14:polym14142905. [PMID: 35890687 PMCID: PMC9317265 DOI: 10.3390/polym14142905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 06/11/2022] [Accepted: 06/14/2022] [Indexed: 11/16/2022] Open
Abstract
The industrial processing of fruits in the Amazon region, such as tucuma, generates a large amount of coproducts with great nutritional potential. In this work, phenolic compounds from tucuma coproduct almonds were extracted and microencapsulated by spray drying using maltodextrin as the encapsulating agent and verified its antioxidant activity. Phenolic compounds were determined by UV spectroscopy and identified by Ultraefficiency Liquid Chromatography. Antioxidant activity was measured by ABTS and DPPH assay. Thermogravimetric techniques, infrared spectroscopy, scanning electron microscopy, moisture content and water activity were applied to characterize the microparticle. The crude extract and microparticle had total polyphenols of 135.1 mg/g ± 0.078 and 130.5 mg/g ± 0.024, respectively. Caffeic and gallic acids were identified. The crude extract and the microparticle showed good antioxidant activity by ABTS and DPPH assay, justified by the presence of the phenolic compounds found. The microparticle showed spherical and heterogeneous structures and good encapsulation efficiency from the spray drying process using maltodextrin. The results show that the extract of the tucuma almond coproduct can be used as a phenolic compound-rich source and microencapsulated with possible application for functional food production.
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19
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Franca AS, Oliveira LS. Potential Uses of Spent Coffee Grounds in the Food Industry. Foods 2022; 11:foods11142064. [PMID: 35885305 PMCID: PMC9316316 DOI: 10.3390/foods11142064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 07/01/2022] [Accepted: 07/07/2022] [Indexed: 11/23/2022] Open
Abstract
Current estimates place the amount of spent coffee grounds annually generated worldwide in the 6 million ton figure, with the sources of spent coffee grounds being classified as domestic (i.e., household), commercial (i.e., coffee houses, cafeterias and restaurants), and industrial (i.e., soluble and instant coffee industries). The majority of the produced spent coffee grounds are currently being inappropriately destined for landfills or to a form of energy recovery (e.g., incineration) as a refuse-derived fuel. The disposal of spent coffee in landfills allows for its anaerobic degradation with consequent generation and emission of aggressive greenhouse gases such as methane and CO2, and energy recovery processes must be considered an end-of-life stage in the lifecycle of spent coffee grounds, as a way of delaying CO2 emissions and of avoiding emissions of toxic organic volatile compounds generated during combustion of this type of waste. Aside from these environmental issues, an aspect that should be considered is the inappropriate disposal of a product (SCG) that presents unique thermo-mechanical properties and textural characteristics and that is rich in a diversity of classes of compounds, such as polysaccharides, proteins, phenolics, lipids and alkaloids, which could be recovered and used in a diversity of applications, including food-related ones. Therefore, researchers worldwide are invested in studying a variety of possible applications for spent coffee grounds and products thereof, including (but not limited to) biofuels, catalysts, cosmetics, composite materials, feed and food ingredients. Hence, the aim of this essay was to present a comprehensive review of the recent literature on the proposals for utilization of spent coffee grounds in food-related applications, with focus on chemical composition of spent coffee, recovery of bioactive compounds, use as food ingredients and as components in the manufacture of composite materials that can be used in food applications, such as packaging.
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20
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Garcia‐Solis SE, Perez‐Perez V, Tapia‐Maruri D, Villalobos‐Castillejos F, Arenas‐Ocampo ML, Camacho‐Diaz BH, Alamilla‐Beltran L. Microencapsulation of the green coffee waste extract with high antioxidant activity by spray‐drying. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Viridiana Perez‐Perez
- Tecnológico de Estudios Superiores de San Felipe del Progreso Estado de México México
| | - Daniel Tapia‐Maruri
- Instituto Politécnico Nacional, Centro de Desarrollo de Productos Bióticos, Yautepec Morelos México
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21
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Tang Y, Li AP, Xiao J, Li D, Wang L. Construction of catechin and bamboo shoot dietary fiber compounds: Their protection and release of catechin during digestion. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yumei Tang
- College of Food Science and Engineering Central South University of Forestry and Technology Changsha China
| | - An Ping Li
- College of Food Science and Engineering Central South University of Forestry and Technology Changsha China
| | - Jianping Xiao
- College of Food Science and Engineering Central South University of Forestry and Technology Changsha China
| | - Dongyang Li
- College of Food Science and Engineering Central South University of Forestry and Technology Changsha China
| | - Le Wang
- College of Food Science and Engineering Central South University of Forestry and Technology Changsha China
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22
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Chongsrimsirisakhol O, Pirak T. Total polyphenol content and antioxidant properties of cold brew coffee extracts as affected by ultrasound treatment and their application in low fat pork sausage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2056197] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
| | - Tantawan Pirak
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
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23
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da Silva Araújo C, Vimercati WC, Macedo LL, Pimenta CJ. Effect of solvent, method, time and temperature of extraction on the recovery of phenolic compounds and antioxidants from spent coffee grounds. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0292] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The spent coffee grounds (SCG) are one of the byproducts generated in large volume by the coffee industry. Thus, this study aimed to evaluate solvents and methods of extraction of bioactive compounds from SCG and optimize the process. The solvent and the extraction method had a significant effect on the extraction yield of the bioactive compounds. Through the extraction kinetics, it was verified that 90 min was a sufficient time for the recovery of phenolic compounds. In general, the pure solvents had a lower extraction yield than the ethanol/water mixture and the rise in temperature, along with an ethanol/water mixture, proved to be favorable to the extraction process. Under optimized conditions it was possible to obtain 9.15 (mg GAE/g SCGd.b), 0.58 (mg QE/g SCGd.b), 255.55 (g SCGd.b/g DPPH) and 0.042 (mM Fe(II)/g SCGd.b) for TPC, flavonoids, antioxidant capacity (DPPH) and antioxidant capacity (FRAP), respectively.
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Affiliation(s)
- Cintia da Silva Araújo
- Department of Food Science , Federal University of Lavras , 37200-900 , Lavras , Minas Gerais , Brazil
| | - Wallaf Costa Vimercati
- Department of Food Science , Federal University of Lavras , 37200-900 , Lavras , Minas Gerais , Brazil
| | - Leandro Levate Macedo
- Department of Food Science , Federal University of Lavras , 37200-900 , Lavras , Minas Gerais , Brazil
| | - Carlos José Pimenta
- Department of Food Science , Federal University of Lavras , 37200-900 , Lavras , Minas Gerais , Brazil
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24
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Carmo EL, Teixeira MA, Souza IS, Figueiredo JDA, Fernandes RVDB, Botrel DA, Borges SV. Co‐encapsulation of anthocyanins extracted from grape skins (
Vitis vinifera
var. Syrah) and α‐tocopherol via spray drying. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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25
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Microencapsulated and Lyophilized Propolis Co-Product Extract as Antioxidant Synthetic Replacer on Traditional Brazilian Starch Biscuit. Molecules 2021; 26:molecules26216400. [PMID: 34770809 PMCID: PMC8587645 DOI: 10.3390/molecules26216400] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/10/2021] [Accepted: 10/17/2021] [Indexed: 12/18/2022] Open
Abstract
The residue from commercial propolis extraction may have significant antioxidant power in food technology. However, among the challenges for using the propolis co-product as an inhibitor of lipid oxidation (LO) in baked goods is maintaining its bioactive compounds. Therefore, this study aimed to determine the propolis co-product extracts’ capability to reduce LO in starch biscuit formulated with canola oil and stored for 45 days at 25 °C. Two co-product extracts were prepared: microencapsulated propolis co-product (MECP) (with maltodextrin) and lyophilized propolis co-product (LFCP), which were subjected to analysis of their total phenolic content and antioxidant activity (AA). Relevant antioxidant activity was observed using the methods of analysis employed. The spray-drying microencapsulation process showed an efficiency of 63%. The LO in the biscuits was determined by the thiobarbituric acid reactive substances (TBARS) test and fatty acid composition by gas chromatography analysis. Palmitic, stearic, oleic, linoelaidic, linoleic, and α-linolenic acids were found in biscuits at constant concentrations throughout the storage period. In addition, there was a reduction in malondialdehyde values with the addition of both propolis co-product extracts. Therefore, the propolis co-product extracts could be utilized as a natural antioxidant to reduce lipid oxidation in fatty starch biscuit.
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26
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Encapsulation of bioactive compounds from fruit and vegetable by-products for food application – A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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27
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Effect of wall materials on the spray drying encapsulation of brown seaweed bioactive compounds obtained by subcritical water extraction. ALGAL RES 2021. [DOI: 10.1016/j.algal.2021.102381] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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28
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Azhar MD, Abd Hashib S, Ibrahim UK, Md Zaki NA, Ahmad Zamanhuri N, Abd Rahman N. Moisture sorption isotherm and thermodynamic properties of Centella asiatica L. (CAL) powder. CHEM ENG COMMUN 2021. [DOI: 10.1080/00986445.2020.1780213] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Mohammad Danial Azhar
- Faculty of Chemical Engineering, Postgraduate Department, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia
| | - Syafiza Abd Hashib
- Faculty of Chemical Engineering, Chemical & Process Deparment, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia
| | - Ummi Kalthum Ibrahim
- Faculty of Chemical Engineering, Chemical & Bioprocess Department, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia
| | - Nurul Asyikin Md Zaki
- Faculty of Chemical Engineering, Chemical & Bioprocess Department, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia
| | - Norashikin Ahmad Zamanhuri
- Faculty of Chemical Engineering, Chemical & Process Deparment, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia
| | - Norazah Abd Rahman
- Faculty of Chemical Engineering, Chemical & Process Deparment, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia
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Wu G, Hui X, Gong X, Tran KN, Stipkovits L, Mohan MS, Brennan MA, Brennan CS. Functionalization of bovine whey proteins by dietary phenolics from molecular-level fabrications and mixture-level combinations. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.072] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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30
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Qi X, Xu D, Zhu J, Wang S, Peng J, Gao W, Cao Y. Studying the interaction mechanism between bovine serum albumin and lutein dipalmitate: Multi-spectroscopic and molecular docking techniques. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106513] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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31
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Khelissa S, Gharsallaoui A, Fadel A, Barras A, Jama C, Jbilou F, Chihib NE. Microencapsulation of benzalkonium chloride enhanced its antibacterial and antibiofilm activities against Listeria monocytogenes and Escherichia coli. J Appl Microbiol 2021; 131:1136-1146. [PMID: 33484234 DOI: 10.1111/jam.15010] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 01/11/2021] [Accepted: 01/18/2021] [Indexed: 11/26/2022]
Abstract
AIMS In this study, benzalkonium chloride (BAC) microcapsules were developed for surface disinfection purpose and were evaluated against Listeria monocytogenes and Escherichia coli biofilms. METHODS AND RESULTS Microcapsules were prepared with two different strategies: uncomplexed BAC-microcapsules (UBM) containing BAC and maltodextrins, and complexed BAC-microcapsules (CBM) containing BAC complexed by pectin and maltodextrins. The minimum inhibitory concentrations (MICs) of free and microencapsulated BAC were investigated against two food pathogens: L. monocytogenes and E. coli. The antibiofilm activities of UBM and CBM against L. monocytogenes and E. coli biofilms formed on stainless steel at 37°C were evaluated and compared to BAC used under its free form. MICs of encapsulated BAC were up to fourfold lower than those of free BAC. The UBM and CBM showed higher antibiofilm effect when compared to the free BAC. CONCLUSIONS Overall, results demonstrated that microencapsulation enhanced the antibacterial activity of BAC against L. monocytogenes and E. coli biofilms. SIGNIFICANCE AND IMPACT OF THE STUDY The application of such BAC microcapsule-based delivery systems can improve surface disinfection procedures and reduce the required BAC concentrations and the related cytotoxicity of this antimicrobial compound.
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Affiliation(s)
- S Khelissa
- Univ Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, Lille, France
| | - A Gharsallaoui
- Univ Lyon, Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - A Fadel
- Univ Lille, CNRS, INRAE, Centrale Lille, Université d'Artois, FR 2638 - IMEC -Institut Michel-Eugène Chevreul, Lille, France
| | - A Barras
- Univ Lille, CNRS, Centrale Lille Univ. Polytechnique Hauts-de-France, UMR 8520-IEMN, Lille, France
| | - C Jama
- Univ Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, Lille, France
| | | | - N-E Chihib
- Univ Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, Lille, France
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Cozzolino D, Phan ADT, Netzel M, Smyth H, Sultanbawa Y. Assessing the interaction between drying and addition of maltodextrin to Kakadu plum powder samples by two dimensional and near infrared spectroscopy. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2021; 247:119121. [PMID: 33160133 DOI: 10.1016/j.saa.2020.119121] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 09/16/2020] [Accepted: 10/16/2020] [Indexed: 06/11/2023]
Abstract
The effect of drying (oven and freeze-drying) and the addition of maltodextrin as a carrier to Kakadu plum (Terminalia ferdinandiana) puree powder samples were evaluated using a combination of two dimensional (2DCOS) and near infrared (NIR) spectroscopy. Fruit powder samples were obtained from an experiment where oven and freeze-drying methods were compared together with the addition of seven levels of maltodextrin to the samples (control, 5, 7.5, 10, 15, 20 and 25% w/w). Samples were scanned using a FT-NIR instrument (Tango, Bruker, Germany) and data analysed using 2DCOS. Asynchronous and synchronous 2DCOS spectroscopy were used to analyse and interpret the effects of the method of drying and the addition of maltodextrin on the NIR spectra of the fruit samples. The utilization of 2DCOS combined with NIR spectroscopy showed how the drying method affect the NIR spectra and thus the main implications of developing an effective, quick, and easy to use protocol for determining the drying method.
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Affiliation(s)
- Daniel Cozzolino
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Kessels Rd, Coopers Plains, QLD 4108, Queensland, Australia; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Brisbane, QLD 4072, Queensland, Australia.
| | - Anh Dao T Phan
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Kessels Rd, Coopers Plains, QLD 4108, Queensland, Australia; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Brisbane, QLD 4072, Queensland, Australia
| | - Michael Netzel
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Kessels Rd, Coopers Plains, QLD 4108, Queensland, Australia; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Brisbane, QLD 4072, Queensland, Australia
| | - Heather Smyth
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Kessels Rd, Coopers Plains, QLD 4108, Queensland, Australia; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Brisbane, QLD 4072, Queensland, Australia
| | - Yasmina Sultanbawa
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Kessels Rd, Coopers Plains, QLD 4108, Queensland, Australia; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Brisbane, QLD 4072, Queensland, Australia
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Khelissa S, Gharsallaoui A, Wang J, Dumas E, Barras A, Jama C, Jbilou F, Loukili N, Chihib NE. Anti-biofilm activity of dodecyltrimethylammonium chloride microcapsules against Salmonella enterica serovar Enteritidis and Staphylococcus aureus. BIOFOULING 2021; 37:49-60. [PMID: 33522301 DOI: 10.1080/08927014.2021.1873958] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 12/30/2020] [Accepted: 01/04/2021] [Indexed: 05/24/2023]
Abstract
Dodecyltrimethylammonium chloride (DTAC) was trapped into maltodextrins/pectin spray dried microcapsules to improve its activity against Salmonella enteritidis and Staphylococcus aureus biofilms. Two different microcapsules were prepared: uncomplexed DTAC-microcapsules (UDM), containing DTAC and maltodextrins; and complexed DTAC-microcapsules (CDM) containing DTAC complexed with pectin and maltodextrins. The minimum inhibitory concentrations (MIC) of both free and microencapsulated DTAC were investigated against S. Enteritidis and S. aureus. The MICs of DTAC were significantly lower when encapsulated. CDM treatment resulted in a 2 and 3.2 log reduction in S. aureus and S. Enteritidis biofilm culturable biomass, respectively. Microencapsulation reduced the cytotoxicity of DTAC by up to 32-fold. Free DTAC and CDM targeted the cell membrane resulting in the leakage of the intracellular molecules and subsequent cell death. The development of DTAC microcapsules reduced the amount of DTAC required to maintain the high standards of cleanliness and hygiene required in the food processing industries.
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Affiliation(s)
- Simon Khelissa
- Univ Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, Lille, France
| | - Adem Gharsallaoui
- Univ Lyon, Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Jian Wang
- Univ Lyon, Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Emilie Dumas
- Univ Lyon, Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Alexandre Barras
- Univ Lille, CNRS, Centrale Lille Univ. Polytechnique Hauts-de-France, UMR 8520-IEMN, Lille, France
| | - Charafeddine Jama
- Univ Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, Lille, France
| | - Fouzia Jbilou
- Former student of the University of Lille, Lille, France
| | - Noureddine Loukili
- Infection Control Unit, Centre Hospitalier Universitaire de Lille, Lille, France
| | - Nour-Eddine Chihib
- Univ Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, Lille, France
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Ocak B. Gum arabic and collagen hydrolysate extracted from hide fleshing wastes as novel wall materials for microencapsulation of Origanum onites L. essential oil through complex coacervation. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:42727-42737. [PMID: 32720020 DOI: 10.1007/s11356-020-10201-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Accepted: 07/20/2020] [Indexed: 06/11/2023]
Abstract
Renewable resource-based biodegradable materials attract more attention than petroleum-based biodegradable materials to support the sustainable development of ecology. Obtaining collagen hydrolysate (CH) from hide fleshing wastes of leather industry is an environmentally friendly way to develop multifunctional materials that can contribute to technological advances in different industries. In this study, 2:1, 1:1, and 1 2 ratios of gum arabic (GA) and CH extracted from hide fleshing waste were used as wall materials to encapsulate Origanum onites L. essential oil (OOEO) using the complex coacervation method. The encapsulation yield and efficiency, functional group composition, particle size, morphology, and thermal stability of the obtained OOEO microcapsules were characterized. The results showed that the obtained microcapsules had high encapsulation yield and efficiency, as well as good functional properties such as uniform morphology and low water activity. The best mass ratio for the biopolymers (GA:CH) was 1:1. Scanning electron microscopy analysis showed that OOEO microcapsule samples had a spherical shape. FTIR analysis was performed on obtained microcapsules, confirming the molecular interactions between GA and CH. These findings can be useful in designing an ideal wall material using GA and CH for microencapsulation of essential oils by the complex coacervation method.
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Affiliation(s)
- Bugra Ocak
- Faculty of Engineering, Department of Leather Engineering, Ege University, Bornova, 35100, Izmir, Turkey.
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Ferro DM, Müller CMO, Ferreira SRS. Photostability and characterization of spray-dried maltodextrin powders loaded with Sida rhombifolia extract. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101716] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Dorneles MS, Noreña CPZ. Microwave‐assisted extraction of bioactive compounds from
Araucaria angustifolia
bracts followed by encapsulation. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14484] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Mariane Santos Dorneles
- Institute of Food Science and Technology Federal University of Rio Grande do Sul Porto Alegre Brazil
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37
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Lourenço SC, Moldão-Martins M, Alves VD. Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications. Molecules 2019; 24:E4132. [PMID: 31731614 PMCID: PMC6891691 DOI: 10.3390/molecules24224132] [Citation(s) in RCA: 350] [Impact Index Per Article: 70.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 11/11/2019] [Accepted: 11/12/2019] [Indexed: 02/07/2023] Open
Abstract
In recent years, great interest has been focused on using natural antioxidants in food products, due to studies indicating possible adverse effects that may be related to the consumption of synthetic antioxidants. A variety of plant materials are known to be natural sources of antioxidants, such as herbs, spices, seeds, fruits and vegetables. The interest in these natural components is not only due to their biological value, but also to their economic impact, as most of them may be extracted from food by-products and under-exploited plant species. This article provides an overview of current knowledge on natural antioxidants: their sources, extraction methods and stabilization processes. In addition, recent studies on their applications in the food industry are also addressed; namely, as preservatives in different food products and in active films for packaging purposes and edible coatings.
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Affiliation(s)
| | | | - Vítor D. Alves
- LEAF, Linking, Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (S.C.L.); (M.M.-M.)
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