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Tagliapietra BL, Salvador-Reyes R, Pinto CC, de Souza SM, Pallone JAL, de Araújo Bezerra J, Moreira Mar J, Aparecido Sanches E, Clerici MTPS. Nutritional and techno-functional properties of the brown seaweed Sargassum filipendula. Food Res Int 2024; 191:114728. [PMID: 39059922 DOI: 10.1016/j.foodres.2024.114728] [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: 04/07/2024] [Revised: 06/28/2024] [Accepted: 07/02/2024] [Indexed: 07/28/2024]
Abstract
With the increasing need to promote healthy and sustainable diets, seaweeds emerge as an environmentally friendly food source, offering a promising alternative for food production. The aim of this study was to characterize the brown seaweed Sargassum filipendula from the coast of São Paulo, Brazil, regarding its nutritional and techno-functional properties using two dehydration methods, oven drying and lyophilized. A commercial dried sample was used as a control. Analyses of proximate composition, mineral determination, amino acid determination, antioxidant capacity, pH, color, scanning electron microscopy, X-ray diffraction, thermal properties, Fourier-transform infrared spectroscopy, and techno-functional properties were performed. Seaweed flours showed significant differences in physicochemical composition, with dietary fiber content of seaweed flours exceeding 70 %. Glutamic and aspartic acids were the most abundant amino acids, with contents of 88.56 and 56.88 mg/g of protein in Sargassum oven drying. Both for antioxidant potential and bioactive compounds, Sargassum lyophilized flours showed the highest levels of compounds. Sargassum lyophilized exhibited lighter color compared to Sargassum oven drying and Sargassum commercial. Emulsion formation, foam formation capacity and stability were higher in Sargassum lyophilized, as well as water and oil absorption. The results suggest that seaweeds can be used to formulate a wide variety of food products, such as sausages, bread, cakes, soups, and sauces.
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Affiliation(s)
- Bruna Lago Tagliapietra
- Universidade Estadual de Campinas, School of Food Engineering, Department of Food Science and Nutrition, Campinas, São Paulo, Brazil.
| | | | - Camila Costa Pinto
- Federal University of Amazonas, Manaus, Amazonas, Brazil; Federal Institute of Education, Science and Technology of Amazonas, Presidente Figueiredo, Amazonas, Brazil.
| | | | - Juliana Azevedo Lima Pallone
- Universidade Estadual de Campinas, School of Food Engineering, Department of Food Science and Nutrition, Campinas, São Paulo, Brazil.
| | - Jaqueline de Araújo Bezerra
- Federal University of Amazonas, Manaus, Amazonas, Brazil; Analytical Center of the Federal Institute of Education, Science and Technology of Amazonas (IFAM), Manaus, Amazonas, Brazil.
| | - Josiana Moreira Mar
- Federal University of Amazonas, Manaus, Amazonas, Brazil; Analytical Center of the Federal Institute of Education, Science and Technology of Amazonas (IFAM), Manaus, Amazonas, Brazil.
| | - Edgar Aparecido Sanches
- Laboratory of Nanostructured Polymers, Materials Physics Department, Federal University of Amazonas, Manaus, Amazonas, Brazil.
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Park JS, Han JM, Park SW, Kim JW, Choi MS, Lee SM, Haq M, Zhang W, Chun BS. Subcritical Water Extraction of Undaria pinnatifida: Comparative Study of the Chemical Properties and Biological Activities across Different Parts. Mar Drugs 2024; 22:344. [PMID: 39195460 DOI: 10.3390/md22080344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2024] [Revised: 07/23/2024] [Accepted: 07/25/2024] [Indexed: 08/29/2024] Open
Abstract
The subcritical water extraction of Undaria pinnatifida (blade, sporophyll, and root) was evaluated to determine its chemical properties and biological activities. The extraction was conducted at 180 °C and 3 MPa. Root extracts exhibited the highest phenolic content (43.32 ± 0.19 mg phloroglucinol/g) and flavonoid content (31.54 ± 1.63 mg quercetin/g). Sporophyll extracts had the highest total sugar, reducing sugar, and protein content, with 97.35 ± 4.23 mg glucose/g, 56.44 ± 3.10 mg glucose/g, and 84.93 ± 2.82 mg bovine serum albumin (BSA)/g, respectively. The sporophyll contained the highest fucose (41.99%) and mannose (10.37%), whereas the blade had the highest galactose (48.57%) and glucose (17.27%) content. Sporophyll had the highest sulfate content (7.76%). Key compounds included sorbitol, glycerol, L-fucose, and palmitic acid. Root extracts contained the highest antioxidant activity, with IC50 values of 1.51 mg/mL (DPPH), 3.31 mg/mL (ABTS+), and 2.23 mg/mL (FRAP). The root extract exhibited significant α-glucosidase inhibitory activity with an IC50 of 5.07 mg/mL, indicating strong antidiabetic potential. The blade extract showed notable antihypertensive activity with an IC50 of 0.62 mg/mL. Hence, subcritical water extraction to obtain bioactive compounds from U. pinnatifida, supporting their use in functional foods, cosmetics, and pharmaceuticals is highlighted. This study uniquely demonstrates the variation in bioactive compound composition and bioactivities across different parts of U. pinnatifida, providing deeper insights. Significant correlations between chemical properties and biological activities emphasize the use of U. pinnatifida extracts for chronic conditions.
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Affiliation(s)
- Jin-Seok Park
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-Ro, Nam-Gu, Busan 48513, Republic of Korea
| | - Ji-Min Han
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-Ro, Nam-Gu, Busan 48513, Republic of Korea
| | - Sin-Won Park
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-Ro, Nam-Gu, Busan 48513, Republic of Korea
| | - Jang-Woo Kim
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-Ro, Nam-Gu, Busan 48513, Republic of Korea
| | - Min-Seo Choi
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-Ro, Nam-Gu, Busan 48513, Republic of Korea
| | - Sang-Min Lee
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-Ro, Nam-Gu, Busan 48513, Republic of Korea
| | - Monjurul Haq
- Institute of Food Science, Pukyong National University, 45 Yongso-Ro, Nam-Gu, Busan 48513, Republic of Korea
- Department of Fisheries and Marine Bioscience, Jashore University of Science and Technology, Jashore 7408, Bangladesh
| | - Wei Zhang
- Centre for Marine Bioproducts Development, College of Medicine and Public Health, Flinders University, Adelaide, SA 5042, Australia
| | - Byung-Soo Chun
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-Ro, Nam-Gu, Busan 48513, Republic of Korea
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Xue H, Zha M, Tang Y, Zhao J, Du X, Wang Y. Research Progress on the Extraction and Purification of Anthocyanins and Their Interactions with Proteins. Molecules 2024; 29:2815. [PMID: 38930881 PMCID: PMC11206947 DOI: 10.3390/molecules29122815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Revised: 06/06/2024] [Accepted: 06/10/2024] [Indexed: 06/28/2024] Open
Abstract
Anthocyanins, as the most critical water-soluble pigments in nature, are widely present in roots, stems, leaves, flowers, fruits, and fruit peels. Many studies have indicated that anthocyanins exhibit various biological activities including antioxidant, anti-inflammatory, anti-tumor, hypoglycemic, vision protection, and anti-aging. Hence, anthocyanins are widely used in food, medicine, and cosmetics. The green and efficient extraction and purification of anthocyanins are an important prerequisite for their further development and utilization. However, the poor stability and low bioavailability of anthocyanins limit their application. Protein, one of the three essential nutrients for the human body, has good biocompatibility and biodegradability. Proteins are commonly used in food processing, but their functional properties need to be improved. Notably, anthocyanins can interact with proteins through covalent and non-covalent means during food processing, which can effectively improve the stability of anthocyanins and enhance their bioavailability. Moreover, the interactions between proteins and anthocyanins can also improve the functional characteristics and enhance the nutritional quality of proteins. Hence, this article systematically reviews the extraction and purification methods for anthocyanins. Moreover, this review also systematically summarizes the effect of the interactions between anthocyanins and proteins on the bioavailability of anthocyanins and their impact on protein properties. Furthermore, we also introduce the application of the interaction between anthocyanins and proteins. The findings can provide a theoretical reference for the application of anthocyanins and proteins in food deep processing.
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Affiliation(s)
| | | | | | | | | | - Yu Wang
- College of Traditional Chinese Medicine, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China; (H.X.); (M.Z.); (Y.T.); (J.Z.); (X.D.)
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Park JS, Han JM, Park YS, Shin YN, Shin YR, Chun BS, Lee HJ. Optimization and evaluation of Atrina pectinata polysaccharides recovered by subcritical water extraction: A promising path to natural products. Int J Biol Macromol 2024; 259:129130. [PMID: 38181917 DOI: 10.1016/j.ijbiomac.2023.129130] [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: 11/16/2023] [Revised: 12/21/2023] [Accepted: 12/27/2023] [Indexed: 01/07/2024]
Abstract
In this study, the recovery of Atrina pectinata posterior adductor polysaccharides (APP-PS) using subcritical water extraction (SWE) was optimized by response surface methodology (RSM) and the physicochemical and biological properties of the recovered APP-PS were evaluated. The optimal extraction conditions, which resulted in a maximum yield of 55.58 ± 1.12 %, were temperature, 152.08 °C; extraction time, 10 min; solid-liquid ratio, 30 g/600 mL. The obtained APP-PS was found to be 88.05 ± 0.17 % total sugar. Fourier transform infrared (FT-IR) and Nuclear magnetic resonance (NMR) analyses confirmed the presence of the α-coordination of D-glucan in the polymer sample. The analysis of monosaccharide composition, along with thermogravimetric analysis, revealed the typical structure of the sample, composed of glucose alone. Total phenolic contents of APP-PS were measured as 5.47 ± 0.01 mg Gallic acid/g of dry sample and total flavonoids contents were determined to be 0.78 ± 0.06 mg Quercetin/g of dry sample. For biological activities, ABTS+, DPPH and FRAP antioxidant activities were measured to be 20.00 ± 0.71, 2.35 ± 0.05 and 4.02 ± 0.07 μg Trolox equivalent/100 g of dry sample, respectively. Additionally ACE inhibitory was confirmed to be 87.02 ± 0.47 %. These results showed that SWE is an effective method to recover biofunctional materials from marine organisms.
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Affiliation(s)
- Jin-Seok Park
- Department of Food Science and Technology, Pukyong National University, Republic of Korea
| | - Ji-Min Han
- Department of Food Science and Technology, Pukyong National University, Republic of Korea
| | - Ye-Seul Park
- Department of Food Science and Technology, Pukyong National University, Republic of Korea
| | - Yu-Na Shin
- Department of Food Science and Technology, Pukyong National University, Republic of Korea
| | - Ye-Ryeon Shin
- Department of Food Science and Technology, Pukyong National University, Republic of Korea
| | - Byung-Soo Chun
- Department of Food Science and Technology, Pukyong National University, Republic of Korea.
| | - Hee-Jeong Lee
- Department of Food Science and Nutrition, Kyungsung University, Republic of Korea.
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Yang F, Nagahawatta DP, Yang HW, Ryu B, Lee HG, Je JG, Heo MS, Jeon YJ. In vitro and in vivo immuno-enhancing effect of fucoidan isolated from non-edible brown seaweed Sargassum thunbergii. Int J Biol Macromol 2023; 253:127212. [PMID: 37802428 DOI: 10.1016/j.ijbiomac.2023.127212] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 08/12/2023] [Accepted: 10/01/2023] [Indexed: 10/09/2023]
Abstract
Fucoidan has been reported to have various biological activities, such as antioxidant, antitumor and anticoagulant, with various health benefits. However, few studies have been conducted to extract fucoidan from Sargassum thunbergii in terms of its immuno-enhancing activities. This aim of this study was to investigate the immuno-enhancing effect of fucoidan (S3) isolated from Sargassum thunbergii through water extraction and ethanol precipitation in RAW 264.7 macrophages and zebrafish. The results showed that S3 contained a relatively high content of fucose and sulfated polysaccharide. Fourier-transform infrared spectroscopy (FTIR) results show that the characteristic peaks at 845 cm-1 and 1220-1270 cm-1 indicate that S3 contains sulfate groups. In vitro, S3 effectively enhanced nitric oxide (NO) production and phagocytic activity. In addition, the results of the study demonstrated that the secretion of tumor necrosis factor-α, interleukin (IL)-6, IL-1β, and IL-10 was upregulated by nuclear factor kappa B (NF-κB) signaling pathway in a dose-dependent manner. In vivo, S3 activates zebrafish immune responses by promoting secretion of NO and activating the NF-κB pathway. Overall, these results suggest that S3 could be used as a functional ingredient added to nutritional supplements and functional foods.
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Affiliation(s)
- Fengqi Yang
- Department of Marine Life Sciences, Jeju National University, Jeju Self-Governing Province 63243, Republic of Korea; Marine Science Institute, Jeju National University, Jeju Self-Governing Province 63333, Republic of Korea
| | - D P Nagahawatta
- Department of Marine Life Sciences, Jeju National University, Jeju Self-Governing Province 63243, Republic of Korea
| | - Hye-Won Yang
- Department of Marine Life Sciences, Jeju National University, Jeju Self-Governing Province 63243, Republic of Korea
| | - Bomi Ryu
- Major of Food Science and Nutrition, Pukyong National University, Busan 48513, Republic of Korea
| | - Hyo-Geun Lee
- Department of Marine Life Sciences, Jeju National University, Jeju Self-Governing Province 63243, Republic of Korea
| | - Jun-Geon Je
- Department of Marine Life Sciences, Jeju National University, Jeju Self-Governing Province 63243, Republic of Korea
| | - Moon-Soo Heo
- Department of Marine Life Sciences, Jeju National University, Jeju Self-Governing Province 63243, Republic of Korea.
| | - You-Jin Jeon
- Department of Marine Life Sciences, Jeju National University, Jeju Self-Governing Province 63243, Republic of Korea; Marine Science Institute, Jeju National University, Jeju Self-Governing Province 63333, Republic of Korea.
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Ferreira C, Moreira MM, Delerue-Matos C, Sarraguça M. Subcritical Water Extraction to Valorize Grape Biomass-A Step Closer to Circular Economy. Molecules 2023; 28:7538. [PMID: 38005259 PMCID: PMC10673199 DOI: 10.3390/molecules28227538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/08/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
With the increase in the world population, the overexploitation of the planet's natural resources is becoming a worldwide concern. Changes in the way humankind thinks about production and consumption must be undertaken to protect our planet and our way of living. For this change to occur, sustainable development together with a circular economic approach and responsible consumption are key points. Agriculture activities are responsible for more than 10% of the greenhouse gas emissions; moreover, by 2050, it is expected that food production will increase by 60%. The valorization of food waste is therefore of high importance to decrease the environmental footprint of agricultural activities. Fruits and vegetables are wildly consumed worldwide, and grapes are one of the main producers of greenhouse gases. Grape biomass is rich in bioactive compounds that can be used for the food, pharmaceutical and cosmetic industries, and their extraction from this food residue has been the target of several studies. Among the extraction techniques used for the recovery of bioactive compounds from food waste, subcritical water extraction (SWE) has been the least explored. SWE has several advantages over other extraction techniques such as microwave and ultrasound extraction, allowing high yields with the use of only water as the solvent. Therefore, it can be considered a green extraction method following two of the principles of green chemistry: the use of less hazardous synthesis (principle number 3) and the use of safer solvents and auxiliaries (principle number 5). In addition, two of the green extraction principles for natural products are also followed: the use of alternative solvents or water (principle number 2) and the use of a reduced, robust, controlled and safe unit operation (principle number 5). This review is an overview of the extraction process using the SWE of grape biomass in a perspective of the circular economy through valorization of the bioactive compounds extracted. Future perspectives applied to the SWE are also discussed, as well as its ability to be a green extraction technique.
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Affiliation(s)
- Cátia Ferreira
- LAQV/REQUIMTE, Laboratório de Química Aplicada, Faculdade de Farmácia da Universidade do Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal;
| | - Manuela M. Moreira
- LAQV/REQUIMTE, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, R. Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (M.M.M.); (C.D.-M.)
| | - Cristina Delerue-Matos
- LAQV/REQUIMTE, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, R. Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (M.M.M.); (C.D.-M.)
| | - Mafalda Sarraguça
- LAQV/REQUIMTE, Laboratório de Química Aplicada, Faculdade de Farmácia da Universidade do Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal;
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Pereira L, Cotas J. Therapeutic Potential of Polyphenols and Other Micronutrients of Marine Origin. Mar Drugs 2023; 21:323. [PMID: 37367648 DOI: 10.3390/md21060323] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/22/2023] [Accepted: 05/25/2023] [Indexed: 06/28/2023] Open
Abstract
Polyphenols are compounds found in various plants and foods, known for their antioxidant and anti-inflammatory properties. Recently, researchers have been exploring the therapeutic potential of marine polyphenols and other minor nutrients that are found in algae, fish and crustaceans. These compounds have unique chemical structures and exhibit diverse biological properties, including anti-inflammatory, antioxidant, antimicrobial and antitumor action. Due to these properties, marine polyphenols are being investigated as possible therapeutic agents for the treatment of a wide variety of conditions, such as cardiovascular disease, diabetes, neurodegenerative diseases and cancer. This review focuses on the therapeutic potential of marine polyphenols and their applications in human health, and also, in marine phenolic classes, the extraction methods, purification techniques and future applications of marine phenolic compounds.
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Affiliation(s)
- Leonel Pereira
- MARE-Marine and Environmental Sciences Centre/ARNET-Aquatic Research Network, IATV-Institute of Environment, Technology and Life, Department of Life Sciences, University of Coimbra, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal
- Instituto do Ambiente Tecnologia e Vida, Faculdade de Ciências e Tecnologia, Rua Sílvio Lima, 3030-790 Coimbra, Portugal
| | - João Cotas
- MARE-Marine and Environmental Sciences Centre/ARNET-Aquatic Research Network, IATV-Institute of Environment, Technology and Life, Department of Life Sciences, University of Coimbra, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal
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Park JS, Han JM, Shin YN, Park YS, Shin YR, Park SW, Roy VC, Lee HJ, Kumagai Y, Kishimura H, Chun BS. Exploring Bioactive Compounds in Brown Seaweeds Using Subcritical Water: A Comprehensive Analysis. Mar Drugs 2023; 21:328. [PMID: 37367653 DOI: 10.3390/md21060328] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/17/2023] [Accepted: 05/25/2023] [Indexed: 06/28/2023] Open
Abstract
In this study, we characterized the bioactive properties of three important brown seaweed species, Sargassum thunbergii, Undaria pinnatifida, and Saccharina japonica, by subcritical water extraction (SWE), as these species are well known for their beneficial health effects. Their physiochemical properties, including potential antioxidant, antihypertensive, and α-glucosidase inhibitory activity, and the antibacterial activity of the hydroysates were also analyzed. The highest total phlorotannin, total sugar content, and reducing sugar content in the S. thunbergii hydrolysates were 38.82 ± 0.17 mg PGE/g, 116.66 ± 0.19 mg glucose/g dry sample, and 53.27 ± 1.57 mg glucose/g dry sample, respectively. The highest ABTS+ and DPPH antioxidant activities were obtained in the S. japonica hydrolysates (124.77 ± 2.47 and 46.35 ± 0.01 mg Trolox equivalent/g, respectively) and the highest FRAP activity was obtained in the S. thunbergii hydrolysates (34.47 ± 0.49 mg Trolox equivalent/g seaweed). In addition, the seaweed extracts showed antihypertensive (≤59.77 ± 0.14%) and α-glucosidase inhibitory activity (≤68.05 ± 1.15%), as well as activity against foodborne pathogens. The present findings provide evidence of the biological activity of brown seaweed extracts for potential application in the food, pharmaceutical, and cosmetic sectors.
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Affiliation(s)
- Jin-Seok Park
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Namgu, Busan 48513, Republic of Korea
| | - Ji-Min Han
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Namgu, Busan 48513, Republic of Korea
| | - Yu-Na Shin
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Namgu, Busan 48513, Republic of Korea
| | - Ye-Seul Park
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Namgu, Busan 48513, Republic of Korea
| | - Ye-Ryeon Shin
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Namgu, Busan 48513, Republic of Korea
| | - Sin-Won Park
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Namgu, Busan 48513, Republic of Korea
| | - Vikash Chandra Roy
- Institute of Food Science, Pukyong National University, 45 Yongso-ro Namgu, Busan 48513, Republic of Korea
- Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Hee-Jeong Lee
- Department of Food Science and Nutrition, Kyungsung University, Busan 48434, Republic of Korea
| | - Yuya Kumagai
- Laboratory of Marine Chemical Resource Development, Faculty of Fisheries Sciences, Hokkaido University, Hakodate 041-8611, Japan
| | - Hideki Kishimura
- Laboratory of Marine Chemical Resource Development, Faculty of Fisheries Sciences, Hokkaido University, Hakodate 041-8611, Japan
| | - Byung-Soo Chun
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Namgu, Busan 48513, Republic of Korea
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Perez-Vazquez A, Carpena M, Barciela P, Cassani L, Simal-Gandara J, Prieto MA. Pressurized Liquid Extraction for the Recovery of Bioactive Compounds from Seaweeds for Food Industry Application: A Review. Antioxidants (Basel) 2023; 12:antiox12030612. [PMID: 36978860 PMCID: PMC10045370 DOI: 10.3390/antiox12030612] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 02/14/2023] [Accepted: 02/16/2023] [Indexed: 03/06/2023] Open
Abstract
Seaweeds are an underutilized food in the Western world, but they are widely consumed in Asia, with China being the world’s larger producer. Seaweeds have gained attention in the food industry in recent years because of their composition, which includes polysaccharides, lipids, proteins, dietary fiber, and various bioactive compounds such as vitamins, essential minerals, phenolic compounds, and pigments. Extraction techniques, ranging from more traditional techniques such as maceration to novel technologies, are required to obtain these components. Pressurized liquid extraction (PLE) is a green technique that uses high temperatures and pressure applied in conjunction with a solvent to extract components from a solid matrix. To improve the efficiency of this technique, different parameters such as the solvent, temperature, pressure, extraction time and number of cycles should be carefully optimized. It is important to note that PLE conditions allow for the extraction of target analytes in a short-time period while using less solvent and maintaining a high yield. Moreover, the combination of PLE with other techniques has been already applied to extract compounds from different matrices, including seaweeds. In this way, the combination of PLE-SFE-CO2 seems to be the best option considering both the higher yields obtained and the economic feasibility of a scaling-up approximation. In addition, the food industry is interested in incorporating the compounds extracted from edible seaweeds into food packaging (including edible coating, bioplastics and bio-nanocomposites incorporated into bioplastics), food products and animal feed to improve their nutritional profile and technological properties. This review attempts to compile and analyze the current data available regarding the application of PLE in seaweeds to determine the use of this extraction technique as a method to obtain active compounds of interest for food industry application.
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Affiliation(s)
- Ana Perez-Vazquez
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, E32004 Ourense, Spain
| | - Maria Carpena
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, E32004 Ourense, Spain
| | - Paula Barciela
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, E32004 Ourense, Spain
| | - Lucia Cassani
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, E32004 Ourense, Spain
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
- Correspondence: (L.C.); (J.S.-G.); (M.A.P.)
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, E32004 Ourense, Spain
- Correspondence: (L.C.); (J.S.-G.); (M.A.P.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, E32004 Ourense, Spain
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
- Correspondence: (L.C.); (J.S.-G.); (M.A.P.)
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Kim D, Yan J, Bak J, Park J, Lee H, Kim H. Sargassum thunbergii Extract Attenuates High-Fat Diet-Induced Obesity in Mice by Modulating AMPK Activation and the Gut Microbiota. Foods 2022; 11:foods11162529. [PMID: 36010531 PMCID: PMC9407432 DOI: 10.3390/foods11162529] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 08/04/2022] [Accepted: 08/18/2022] [Indexed: 12/12/2022] Open
Abstract
Sargassum thunbergii (Mertens ex Roth) Kuntze (ST) is a brown alga rich in indole-2-carboxaldehyde. This study aimed to investigate the anti-obesity effects of ethanol extract from ST in in vitro and in vivo models. In 3T3-L1 cells, ST extract significantly inhibited lipid accumulation in mature adipocytes while lowering adipogenic genes (C/epba and Pparg) and enhancing metabolic sensors (Ampk, Sirt1), thermogenic genes (Pgc-1a, Ucp1), and proteins (p-AMPK/AMPK and UCP1). During animal investigation, mice were administered a chow diet, a high-fat diet (HF), or an HF diet supplemented with ST extract (at dosages of 150 and 300 mg/kg bw per day) for 8 weeks (n = 10/group). ST extract administration decreased weight gain, white adipose tissue weight, LDL-cholesterol, and serum leptin levels while improving glucose intolerance. In addition, ST extract increased the expression of Ampk and Sirt1 in adipose tissue and in the liver, as well as p-AMPK/AMPK ratio in the liver, compared to HF-fed mice. The abundance of Bacteroides vulgatus and Faecalibacterium prausnitzii in the feces increased in response to ST extract administration, although levels of Romboutsia ilealis decreased compared with those in HF-fed mice. ST extract could prevent obesity in HF-fed mice via the modulation of AMPK activation and gut microbiota composition.
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Barroso T, Sganzerla W, Rosa R, Castro L, Maciel-Silva F, Rostagno M, Forster-Carneiro T. Semi-continuous flow-through hydrothermal pretreatment for the recovery of bioproducts from jabuticaba (Myrciaria cauliflora) agro-industrial by-product. Food Res Int 2022; 158:111547. [DOI: 10.1016/j.foodres.2022.111547] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 06/09/2022] [Accepted: 06/21/2022] [Indexed: 11/15/2022]
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Subcritical water extraction for recovery of phenolics and fucoidan from New Zealand Wakame (Undaria pinnatifida) seaweed. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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