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Coelho VS, Aguiar LL, Grancieri M, Lourenço JMP, Braga DP, Saraiva SH, Costa AGV, Silva PI. Incorporation of microencapsulated polyphenols from jabuticaba peel (Plinia spp.) into a dairy drink: stability, in vitro bioaccessibility, and glycemic response. Food Res Int 2024; 189:114567. [PMID: 38876609 DOI: 10.1016/j.foodres.2024.114567] [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: 11/08/2023] [Revised: 05/20/2024] [Accepted: 05/26/2024] [Indexed: 06/16/2024]
Abstract
This work incorporated bioactives extracted from jabuticaba peel in the form of concentrated extract (JBE) and microencapsulated powders with maltodextrin (MDP) and gum arabic (GAP) in a dairy drink, evaluating its stability, in vitro bioaccessibility, and glycemic response. We evaluated the pH, acidity, colorimetry, total phenolics and anthocyanins, antioxidant capacity, degradation kinetics and half-life of anthocyanins, bioaccessibility, and postprandial glycemic physicochemical characteristics response in healthy individuals. The drinks incorporated with polyphenols (JBE, GAP, and MDP) and the control dairy drink (CDD) maintained stable pH and acidity over 28 days. In color, the parameter a*, the most relevant to the study, was reduced for all formulations due to degradation of anthocyanins. Phenolic and antioxidant content remained constant. In bioaccessibility, we found that after the gastrointestinal simulation, there was a decrease in phenolics and anthocyanins in all formulations. In the glycemic response, we observed that the smallest incremental areas of glucose were obtained for GAP and JBE compared to CDD, demonstrating that polyphenols reduced glucose absorption. Then, the bioactives from jabuticaba peel, incorporated into a dairy drink, showed good storage stability and improved the product's functional aspects.
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Affiliation(s)
- Vinicius Serafim Coelho
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), zip code: 29500-000, Alegre-ES, Brazil
| | - Lara Louzada Aguiar
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), zip code: 29500-000, Alegre-ES, Brazil
| | - Mariana Grancieri
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), zip code: 29500-000, Alegre-ES, Brazil
| | | | | | - Sergio Henriques Saraiva
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), zip code: 29500-000, Alegre-ES, Brazil; Food Engineering Department, UFES, zip code: 29500-000, Alegre-ES, Brazil
| | - André Gustavo Vasconcelos Costa
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), zip code: 29500-000, Alegre-ES, Brazil; Pharmacy and Nutrition Department, UFES, zip code: 29500-000, Alegre-ES, Brazil
| | - Pollyanna Ibrahim Silva
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), zip code: 29500-000, Alegre-ES, Brazil; Food Engineering Department, UFES, zip code: 29500-000, Alegre-ES, Brazil.
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2
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Yılmaz H, Gultekin Subasi B. Distinctive Processing Effects on Recovered Protein Isolates from Laurel (Bay) and Olive Leaves: A Comparative Study. ACS OMEGA 2023; 8:36179-36187. [PMID: 37810710 PMCID: PMC10552139 DOI: 10.1021/acsomega.3c04482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Accepted: 09/12/2023] [Indexed: 10/10/2023]
Abstract
Although there is a well-known awareness of the nutritional potential of plant proteins, their utilization within food formulations is currently limited due to insufficient investigation of the functional properties or processing conditions. In this study, the protein contents of the remaining pulps of laurel (bay) (LL) and olive leaves (OL) after alcoholic washing (representing phenolic compound extraction), heat treatment (representing the usage of the leaves for tea brewing or as cooking aid), and deoiling process (representing oil extraction) were investigated. Bicinchoninic acid assay (BCA) indicated that the best protein yield was achieved with a direct isolation process after hexane oil removal. Both LL and OL isolates contained around 80% protein, but high temperature and alcohol content broke down the protein structure as well as decreased the final protein content (∼40%). Alcohol treatment appears to remove protein-bound phenols and increase fluorescence intensity in OL protein isolates while potentially causing structural alterations in LL proteins. In addition to a dramatic decrease in fluorescence intensity, the absolute zeta potentials of protein extracts of boiling OL and LL increased by 53 and 24%, respectively. The increased zeta potentials along with the decreased fluorescence intensity indicate the changes in the protein conformation and enhanced hydrophilicity of the protein structure, which can influence the functional properties of proteins. Protein extracts of deoiled LL had the highest ΔH value (180 mJ/mg), which is higher than other laurel and all olive protein samples. Laurel protein isolates became more thermally stable after hexane treatment. Moreover, the protein extracts after hexane treatment showed better emulsion capacity from both laurel (71.57%) and olive (61.87%). Water-binding capacity and thermal stability of the protein extracts from deoiled samples were higher than those of the other pretreatments, but the boiled samples showed higher oil-binding capacity due to protein denaturation. These findings indicate the importance of processing conditions in modulating protein properties for various applications.
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Affiliation(s)
- Hilal Yılmaz
- Department
of Biotechnology, Faculty of Science, Bartın
University, 74100 Bartın, Türkiye
| | - Busra Gultekin Subasi
- Faculty
of Life Science, Division of Food and Nutrition Science, Chalmers University of Technology, 412 96 Gothenburg, Sweden
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3
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Azarpazhooh E, Sharayei P, Rui X, Gharibi-Tehrani M, Ramaswamy HS. Optimization of Wall Material of Freeze-Dried High-Bioactive Microcapsules with Yellow Onion Rejects Using Simplex Centroid Mixture Design Approach Based on Whey Protein Isolate, Pectin, and Sodium Caseinate as Incorporated Variables. Molecules 2022; 27:molecules27238509. [PMID: 36500604 PMCID: PMC9735820 DOI: 10.3390/molecules27238509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 11/17/2022] [Accepted: 11/22/2022] [Indexed: 12/12/2022] Open
Abstract
For the food sector, onion rejects are an appealing source of value-added byproducts. Bioactive compounds were recovered from yellow onion rejects using a pulse electric field process at 6000 v and 60 pulses. The onion extract was encapsulated with whey protein isolate (WPI), pectin (P), and sodium caseinate (SC) with a mass ratio of 1:5 (extract/wall material, w/w). A Simplex lattice with augmented axial points in the mixture design was applied for the optimization of wall material for the encapsulation of onion reject extract by freeze-drying (FD). The optimal wall materials were 47.6 g/100 g (SC), 10.0 g/100 g (P), and 42.4 g/100 g (WPI), with encapsulation yield (EY) of 85.1%, total phenolic content (TPC) of 48.7 mg gallic acid equivalent/g DW, total flavonoid content (TFC) of 92.0 mg quercetin equivalent/g DW, and DPPH capacity of 76.1%, respectively. The morphological properties of the optimal encapsulate demonstrated spherical particles with a rough surface. At optimal conditions, the minimum inhibitory concentration (MIC) of the extract (mean diameter of inhibition zone: 18.8 mm) was shown as antifungal activity against Aspergillus niger.
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Affiliation(s)
- Elham Azarpazhooh
- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad P.O. Box 91735-488, Iran
- Correspondence: (E.A.); (H.S.R.)
| | - Parvin Sharayei
- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad P.O. Box 91735-488, Iran
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University, 14 1 Weigang Road, Nanjing 211306, China
| | - Mehranoosh Gharibi-Tehrani
- Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar 9618956878, Iran
| | - Hosahalli S. Ramaswamy
- Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, 21111 Lakeshore Road, Ste. Anne de Bellevue, QC H9X 3V9, Canada
- Correspondence: (E.A.); (H.S.R.)
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4
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Exploring the lentil protein and onion skin phenolics interaction by fluorescence quenching method. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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5
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Nassarawa SS, Nayik GA, Gupta SD, Areche FO, Jagdale YD, Ansari MJ, Hemeg HA, Al-Farga A, Alotaibi SS. Chemical aspects of polyphenol-protein interactions and their antibacterial activity. Crit Rev Food Sci Nutr 2022; 63:9482-9505. [PMID: 35475717 DOI: 10.1080/10408398.2022.2067830] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The hunt for novel antibiotics has become a global public health imperative due to the rise in multidrug-resistant microorganisms, untreatable infection cases, overuse, and inefficacy of modern antibiotics. Polyphenols are getting much attention in research due to their multiple biological effects; their use as antimicrobial agents is attributed to their activity and that microbes have a hard time developing resistance to these natural compounds. Polyphenols are secondary metabolites produced in higher plants. They are known to possess various functional properties in the human body. Polyphenols also exhibit antibacterial activities against foodborne pathogens. Their antibacterial mechanism is based on inhibiting bacterial biofilm formation or inactivating enzymes. This review focused on polyphenol-protein interactions and the creation of this complex as a possible antibacterial agent. Also, different phenolic interactions on bacterial proteins, efflux pump, cell membrane, bacterial adhesion, toxins, and other bacterial proteins will be explored; these interactions can work in a synergic combination with antibiotics or act alone to assure bacterial inhibition. Additionally, our review will focus on polyphenol-protein interaction as a possible strategy to eradicate bacteria because polyphenols have shown a robust enzyme-inhibitory characteristic and a high tendency to complex with proteins, a response that neutralizes any bactericidal potential.
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Affiliation(s)
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology, Government Degree College Shopian, Srinagar, Jammu and Kashmir, India
| | - S Dutta Gupta
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Franklin Ore Areche
- Professional School of Agroindustrial Engineering, National University of Huancavelica, Huancavelica, Peru
| | - Yash D Jagdale
- MIT School of Food Technology, MIT Art, Design and Technology University, Pune, Maharashtra, India
| | - Mohammad Javed Ansari
- Department of Botany, Hindu College Moradabad (Mahatma Jyotiba Phule Rohilkhand University), Bareilly, Uttar Pradesh, India
| | - Hassan A Hemeg
- Department of Medical Laboratory Technology, College of Applied Medical Sciences, Taibah University, Monawra, Saudi Arabia
| | - Ammar Al-Farga
- Department of Biochemistry, College of Sciences, University of Jeddah, Jeddah, Saudi Arabia
| | - Saqer S Alotaibi
- Department of Biotechnology, College of Science, Taif University, Taif, Saudi Arabia
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Liu X, Geng S, He C, Sun J, Ma H, Liu B. Preparation and characterization of a dihydromyricetin-sugar beet pectin covalent polymer. Food Chem 2021; 376:131952. [PMID: 34973639 DOI: 10.1016/j.foodchem.2021.131952] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 11/01/2021] [Accepted: 12/22/2021] [Indexed: 11/22/2022]
Abstract
A dihydromyricetin (DMY)-sugar beet pectin (SBP) covalent polymer was prepared using an alkaline method for the first time, and its structure and physicochemical properties were characterized. The results showed that the molecular weight, total phenol content, and ABTS radical scavenging ability of the polymer were positively correlated with DMY dosage. The polymer inhibited α-glucosidase in a mixed non-competitive and anti-competitive inhibition manner, and its inhibition performance depended on the total phenol content. Its maximum inhibitory activity was much higher than that of DMY, which was attributed to its strong protein binding capacity. The stability and β-carotene protective effects of the nano-emulsions stabilized with the DMY-SBP polymers were also positively correlated to the total phenol content and were superior to those stabilized by SBP. Therefore, the results obtained in this study may improve our functional understanding of natural polyphenol-polysaccharide polymers and promote the development of new nutraceuticals.
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Affiliation(s)
- Xiaoling Liu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Sheng Geng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Chengyun He
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Junliang Sun
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Hanjun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Benguo Liu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
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7
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Ru Q, Geng S, Chen C, Liang G, Liu B. Preparation and characterization of β‐carotene nanoemulsions stabilized by complexes of tartary buckwheat bran protein and rutin. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15961] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Qianwen Ru
- School of Food Science Henan Institute of Science and Technology Xinxiang China
- Key Laboratory of Biorheological Science and Technology, Ministry of Education Bioengineering CollegeChongqing University Chongqing China
| | - Sheng Geng
- Key Laboratory of Biorheological Science and Technology, Ministry of Education Bioengineering CollegeChongqing University Chongqing China
| | - Chungang Chen
- School of Food Science Henan Institute of Science and Technology Xinxiang China
| | - Guizhao Liang
- Key Laboratory of Biorheological Science and Technology, Ministry of Education Bioengineering CollegeChongqing University Chongqing China
| | - Benguo Liu
- School of Food Science Henan Institute of Science and Technology Xinxiang China
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Milea ȘA, Aprodu I, Enachi E, Barbu V, Râpeanu G, Bahrim GE, Stănciuc N. Whey Protein Isolate-Xylose Maillard-Based Conjugates with Tailored Microencapsulation Capacity of Flavonoids from Yellow Onions Skins. Antioxidants (Basel) 2021; 10:antiox10111708. [PMID: 34829579 PMCID: PMC8615060 DOI: 10.3390/antiox10111708] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 10/19/2021] [Accepted: 10/26/2021] [Indexed: 11/16/2022] Open
Abstract
The objective of this study is to encapsulate flavonoids from yellow onion skins in whey protein isolates (WPI) and xylose (X), by Maillard-based conjugates, as an approach to improve the ability to entrap flavonoids and to develop powders with enhanced antioxidant activity. WPI (0.6%, w/v) was conjugated to X (0.3%, w/v) through the Maillard reaction at 90 °C for 120 min, in the presence of a flavonoid-enriched extract. Two variants of powders were obtained by freeze-drying. The glycation of WPI allowed a better encapsulation efficiency, up to 90.53 ± 0.29%, corresponding to a grafting degree of 30.38 ± 1.55%. The molecular modelling approach was used to assess the impact of X interactions with α-lactalbumin and β-lactoglobulin on the ability of these proteins to bind the main flavonoids from the yellow onion skins. The results showed that X might compete with quercetin glucosides to bind with α-lactalbumin. No interference was found in the case of β-lactoglobulin. The microstructural appearance of the powders revealed finer spherosomes in powder with WPI-X conjugates via the Maillard reaction. The powders were added to nachos, followed by a phytochemical characterization, in order to test their potential added value. An increase in antioxidant activity was observed, with no significant changes during storage.
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9
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Kuhn F, Santagapita PR, Noreña CPZ. Influence of egg albumin and whey protein in the co‐encapsulation of betalains and phenolic compounds from
Bougainvillea glabra
bracts in Ca(II)‐alginate beads. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15918] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Fernanda Kuhn
- Institute of Food Science and Technology Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Patricio R. Santagapita
- Facultad de Ciencias Exactas y Naturales Departamento de Química Orgánica y Departamento de Industrias, & CONICET‐Universidad de Buenos Aires Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR) Universidad de Buenos Aires Buenos Aires Argentina
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10
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Multifunctional Ingredient from Aqueous Flavonoidic Extract of Yellow Onion Skins with Cytocompatibility and Cell Proliferation Properties. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11167243] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Significant quantities of onion are cultivated annually, such that industrial processing leads to an appreciable amount of by-products, estimated at around 500,000 tons. Onion skins are considered an important source of naturally occurring antioxidant compounds, particularly flavonoid compounds. Our study follows the development of a sustainable solution in order to manage the by-products of yellow onion skins by designing ingredients with multifunctional activities. A green solvent aqueous extraction of flavonoids was applied to obtain a safe, flavonoid-enriched extract, yielding a total flavonoid content of 50.21 ± 0.09 mg quercetin equivalent (QE)/g dry weight (DW), and an antioxidant activity of 250.81 ± 6.76 mM Trolox/g DW. Complex biopolymeric matrices consisting of whey protein isolates, whey protein hydrolysates, maltodextrin, and pectin were further dissolved in the flavonoid-enriched aqueous extract, followed by freeze-drying. Two powders were obtained, both showing satisfactory phytochemical content and good stability during storage. The application of confocal microscopy revealed that the microscopic structure of the powders have a distribution of the bioactive compounds within the biopolymeric matrices. The in vitro digestion suggested remarkable stability in the gastric tract and a flavonoid-controlled release in the intestinal phase. A significant compatibility range of up to 1 mg/mL for both powders was found, whereas concentrations between 10 and 250 µg/mL stimulated cell proliferation after 24 h of cultivation. The powders showed satisfactory thermal and pH stability, which favors their addition to different food matrices.
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11
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Tian Y, Xu G, Cao W, Li J, Taha A, Hu H, Pan S. Interaction between pH-shifted β-conglycinin and flavonoids hesperetin/hesperidin: Characterization of nanocomplexes and binding mechanism. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110698] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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12
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Monárrez-Cordero BE, Rodríguez-González CA, Valencia-Gómez LE, Hernández-Paz JF, Martel-Estrada SA, Camacho-Montes H, Olivas-Armendáriz I. The effect of Allium cepa extract on the chitosan/PLGA scaffolds bioactivity. J Appl Biomater Funct Mater 2021; 19:2280800021989701. [PMID: 33757368 DOI: 10.1177/2280800021989701] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Allium cepa extracts (AC) allow the fabrication of a biomaterial that, together with chitosan and PLGA, could be osteoconductive and promote a better and faster regeneration of bone tissue, with biocompatibility and biomineralization properties. In this work, scaffolds were developed by the thermally induced phase separation (TIPS) technique. An in vitro bioactivity analysis was performed using simulated body fluid (SBF). Scanning electron microscopy (SEM), energy dispersion spectroscopy, and infrared spectroscopy were used for the scaffolds characterization. The results showed a structure with a pore size distribution between 50 and 100 μm, which allowed the uniform formation of biological apatite crystals on the surface of the scaffolds. The chitosan/policaprolactone/Allium cepa scaffold (ChPAC) showed the most promising results with a ratio of P/Ca between 1.6 and 1.7, a value very close to that of hydroxyapatite.
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Affiliation(s)
| | | | | | | | | | - Héctor Camacho-Montes
- Institute of Engineering and Technology, Autonomous University of Ciudad Juárez, Juárez, Chihuahua, México
| | - Imelda Olivas-Armendáriz
- Institute of Engineering and Technology, Autonomous University of Ciudad Juárez, Juárez, Chihuahua, México
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13
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Milea ȘA, Aprodu I, Enachi E, Barbu V, Râpeanu G, Bahrim GE, Stănciuc N. β-lactoglobulin and its thermolysin derived hydrolysates on regulating selected biological functions of onion skin flavonoids through microencapsulation. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2020.1864020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
| | - Iuliana Aprodu
- Food Science and Engineering, Dunărea de Jos University of Galati, Galați, Romania
| | - Elena Enachi
- Food Science and Engineering, Dunărea de Jos University of Galati, Galați, Romania
| | - Vasilica Barbu
- Food Science and Engineering, Dunărea de Jos University of Galati, Galați, Romania
| | - Gabriela Râpeanu
- Food Science and Engineering, Dunărea de Jos University of Galati, Galați, Romania
| | | | - Nicoleta Stănciuc
- Food Science and Engineering, Dunărea de Jos University of Galati, Galați, Romania
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14
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Milea ȘA, Aprodu I, Mihalcea L, Enachi E, Bolea CA, Râpeanu G, Bahrim GE, Stănciuc N. Bovine β-lactoglobulin peptides as novel carriers for flavonoids extracted with supercritical fluids from yellow onion skins. J Food Sci 2020; 85:4290-4299. [PMID: 33175407 DOI: 10.1111/1750-3841.15513] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 10/05/2020] [Accepted: 10/11/2020] [Indexed: 11/29/2022]
Abstract
Our study describes in detail the binding mechanism between the main flavonoids that were extracted from onion skins by supercritical CO2 and peptides from whey proteins, from the perspective of obtaining multifunctional ingredients, with health-promoting benefits. The supercritical CO2 extract had 202.31 ± 11.56 mg quercetin equivalents/g DW as the major flavonoid and antioxidant activity of 404.93±1.39 mM Trolox/g DW. The experiments on thermolysin-derived peptides fluorescence quenching by flavonoids extract allowed estimating the binding parameters, in terms of binding constants, and the number of binding sites. The thermodynamic analysis indicated that the main forces involved in complex formation were hydrogen bonds and van der Waals interactions. Molecular docking tests indicated that peptide fluorescence quenching upon gradual addition of onion skin extract might be due to flavonoids binding by Val15 -Ser21 . All 7 to 14 amino acids long peptides appeared to have affinity toward quercetin-3,4'-O-diglucoside and quercetin-4'-O-monoglucoside. The study is important as a potential solution for reuse of valuable resources, underutilized, such as whey peptides and yellow onion skins flavonoids for efficient microencapsulation, as a holistic approach to deliver healthy and nutritious food. PRACTICAL APPLICATION: A growing interest was noticed in the last years in investigating the interactions between proteins and different biologically active compounds, such as to provide knowledge for efficient development of new food, pharmaceutical, and cosmetic products. Recent studies suggest that flavonoid-protein complexes may be designed to improve the functional performance of the flavonoids. The results obtained in this study bring certain benefits in terms of exploiting the bioactive potential of both flavonoids and bioactive peptides, for developing of formulas with improved functional properties.
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Affiliation(s)
- Ștefania Adelina Milea
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domnească Street, Galati, 800201, Romania
| | - Iuliana Aprodu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domnească Street, Galati, 800201, Romania
| | - Liliana Mihalcea
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domnească Street, Galati, 800201, Romania
| | - Elena Enachi
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domnească Street, Galati, 800201, Romania
| | - Carmen Alina Bolea
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domnească Street, Galati, 800201, Romania
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domnească Street, Galati, 800201, Romania
| | - Gabriela Elena Bahrim
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domnească Street, Galati, 800201, Romania
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domnească Street, Galati, 800201, Romania
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15
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Milea ȘA, Vasile MA, Crăciunescu O, Prelipcean AM, Bahrim GE, Râpeanu G, Oancea A, Stănciuc N. Co-Microencapsulation of Flavonoids from Yellow Onion Skins and Lactic Acid Bacteria Lead to Multifunctional Ingredient for Nutraceutical and Pharmaceutics Applications. Pharmaceutics 2020; 12:pharmaceutics12111053. [PMID: 33158041 PMCID: PMC7692390 DOI: 10.3390/pharmaceutics12111053] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 11/01/2020] [Accepted: 11/02/2020] [Indexed: 11/25/2022] Open
Abstract
In this study, flavonoids extracted from yellow onion skins and Lactobacillus casei were encapsulated in a combination of whey protein isolate, inulin and maltodextrin with an encapsulation efficiency of 84.82 ± 0.72% for flavonoids and 72.49 ± 0.11% for lactic acid bacteria. The obtained powder showed a flavonoid content of 89.49 ± 4.12 mg quercetin equivalents/g dry weight (DW) and an antioxidant activity of 39.27 ± 0.45 mM Trolox/g DW. The powder presented a significant antidiabetic and anti-inflammatory potential, with an inhibitory effect on α-amylase, lipase and lipoxygenase of 76.40 ± 2.30%, 82.58 ± 3.36% and 49.01 ± 0.62%, respectively. The results obtained for in vitro digestion showed that the coating materials have a protective effect on the flavonoids release. Cytotoxicity results indicated that the powder was cytocompatible up to a concentration of 500 μg/mL. The functional potential of the powder was tested by adding in a selected food matrix, highlighting a good stability of the phytochemicals, whereas an increase with 1 log cell forming unit (CFU)/g DW was observed after 21 days of storage. The obtained results are promising in the valorization of natural antioxidants in combination with lactic acid bacteria in order to develop multifunctional ingredients with value-added for food and pharmaceutics applications.
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Affiliation(s)
- Ștefania Adelina Milea
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania; (Ș.A.M.); (M.A.V.); (G.E.B.); (G.R.)
| | - Mihaela Aida Vasile
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania; (Ș.A.M.); (M.A.V.); (G.E.B.); (G.R.)
| | - Oana Crăciunescu
- National Institute of Research and & Development for Biological Sciences, 296 Splaiul Independentei, 060031 Bucharest, Romania; (O.C.); (A.-M.P.); (A.O.)
| | - Ana-Maria Prelipcean
- National Institute of Research and & Development for Biological Sciences, 296 Splaiul Independentei, 060031 Bucharest, Romania; (O.C.); (A.-M.P.); (A.O.)
| | - Gabriela Elena Bahrim
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania; (Ș.A.M.); (M.A.V.); (G.E.B.); (G.R.)
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania; (Ș.A.M.); (M.A.V.); (G.E.B.); (G.R.)
| | - Anca Oancea
- National Institute of Research and & Development for Biological Sciences, 296 Splaiul Independentei, 060031 Bucharest, Romania; (O.C.); (A.-M.P.); (A.O.)
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania; (Ș.A.M.); (M.A.V.); (G.E.B.); (G.R.)
- Correspondence: ; Tel.: +40-0336-130-183
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16
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Grigore-Gurgu L, Crăciunescu O, Aprodu I, Bolea CA, Iosăgeanu A, Petre BA, Bahrim GE, Oancea A, Stănciuc N. Tailoring the Health-Promoting Potential of Protein Hydrolysate Derived from Fish Wastes and Flavonoids from Yellow Onion Skins: From Binding Mechanisms to Microencapsulated Functional Ingredients. Biomolecules 2020; 10:biom10101416. [PMID: 33036339 PMCID: PMC7600352 DOI: 10.3390/biom10101416] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 10/01/2020] [Accepted: 10/04/2020] [Indexed: 02/07/2023] Open
Abstract
This study focuses on combining different bioprocessing tools in order to develop an in-depth engineering approach for enhancing the biological properties of two valuable food by-products, namely fish waste and yellow onion skins, in a single new bioactive formulation. Bone tissue from phytophagous carp (Hypophthalmichthys molitrix) was used to obtain bioactive peptides through papain-assisted hydrolysis. The peptides with molecular weight lower than 3 kDa were characterized through MALDI-ToF/ToF mass spectrometry and bioinformatics tools. As a prerequisite for microencapsulation, the ability of these peptides to bind the flavonoids extracted from yellow onion skins was further tested through fluorescence quenching measurements. The results obtained demonstrate a considerable binding potency with a binding value of 106 and also the presence of one single or one class of binding site during the interaction process of flavonoids with peptides, in which the main forces involved are hydrogen bonds and van der Waals interactions. In the freeze-drying microencapsulation process, an efficiency for total flavonoids of 88.68 ± 2.37% was obtained, considering the total flavonoids and total polyphenols from the powder of 75.72 ± 2.58 quercetin equivalents/g dry weight (DW) and 97.32 ± 2.80 gallic acid equivalents/g DW, respectively. The 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) test on the L929 cell line cultivated in the presence of different concentrations of microencapsulated samples (0.05–1.5 mg/mL) proved no sign of cytotoxicity, the cell viability being over 80% for all the samples.
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Affiliation(s)
- Leontina Grigore-Gurgu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania; (L.G.-G.); (I.A.); (C.A.B.); (G.E.B.)
| | - Oana Crăciunescu
- National Institute of Research and & Development for Biological Sciences, 296 Splaiul Independentei, 060031 Bucharest, Romania; (O.C.); (A.I.); (A.O.)
| | - Iuliana Aprodu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania; (L.G.-G.); (I.A.); (C.A.B.); (G.E.B.)
| | - Carmen Alina Bolea
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania; (L.G.-G.); (I.A.); (C.A.B.); (G.E.B.)
| | - Andreea Iosăgeanu
- National Institute of Research and & Development for Biological Sciences, 296 Splaiul Independentei, 060031 Bucharest, Romania; (O.C.); (A.I.); (A.O.)
| | - Brîndușa Alina Petre
- Faculty of Chemistry, Alexandru Ioan Cuza University of Iasi, 700506 Iaşi, Romania;
- Center for Fundamental Research and Experimental Development in Translation Medicine–TRANSCEND, Regional Institute of Oncology, 700483 Iaşi, Romania
| | - Gabriela Elena Bahrim
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania; (L.G.-G.); (I.A.); (C.A.B.); (G.E.B.)
| | - Anca Oancea
- National Institute of Research and & Development for Biological Sciences, 296 Splaiul Independentei, 060031 Bucharest, Romania; (O.C.); (A.I.); (A.O.)
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania; (L.G.-G.); (I.A.); (C.A.B.); (G.E.B.)
- Correspondence: ; Tel.: +40-0336-130-183
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17
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Condurache NN, Aprodu I, Grigore-Gurgu L, Petre BA, Enachi E, Râpeanu G, Bahrim GE, Stănciuc N. Fluorescence spectroscopy and molecular modeling of anthocyanins binding to bovine lactoferrin peptides. Food Chem 2020; 318:126508. [DOI: 10.1016/j.foodchem.2020.126508] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Revised: 02/18/2020] [Accepted: 02/25/2020] [Indexed: 12/15/2022]
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18
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Spectroscopic and Molecular Modeling Investigation on the Interaction between Folic Acid and Bovine Lactoferrin from Encapsulation Perspectives. Foods 2020; 9:foods9060744. [PMID: 32512783 PMCID: PMC7353600 DOI: 10.3390/foods9060744] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 05/22/2020] [Accepted: 06/01/2020] [Indexed: 12/22/2022] Open
Abstract
The impact of thermal treatment on the ability of lactoferrin (FL) to bind folic acid (FA) was investigated by employing fluorescence spectroscopy, molecular dynamics and docking tests. The structural and conformational particularities of LF upon heating at 80 °C and 100 °C were first estimated based on the intrinsic fluorescence changes in respect to the native protein. The emission spectra indicated gradual unfolding events accompanied by Trp exposure with increasing temperature. In agreement with the experimental results, molecular modeling investigations showed that the secondary and tertiary structure of LF are slightly affected by the thermal treatment. Some minor unfolding events related particularly to the α-helical regions of LF were observed when the temperature increased to 100 °C. The LF fluorescence quenching upon FA addition indicated that a static mechanism stands behind LF-FA complex formation. Regardless of the simulated temperature, the hydrogen bonds played an important role in regulating the interaction between the protein and ligand. FA binding to LF equilibrated at different temperatures occurred spontaneously, and all complexes displayed good thermodynamic stability. The obtained results support the suitability of LF as biocompatible material, for obtaining micro- and nanoparticles for delivery of dietary supplements or for enhancing the functionality of target delivery systems.
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