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Tarantini A, Crupi P, Ramires FA, D'Amico L, Romano G, Blando F, Branco P, Clodoveo ML, Corbo F, Cardinali A, Bleve G. Study of the effects of pasteurization and selected microbial starters on functional traits of fermented table olives. Food Microbiol 2024; 122:104537. [PMID: 38839217 DOI: 10.1016/j.fm.2024.104537] [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: 12/06/2023] [Revised: 04/05/2024] [Accepted: 04/09/2024] [Indexed: 06/07/2024]
Abstract
Table olives are one of the most known fruit consumed as fermented food, being a fundamental component of the Mediterranean diet. Their production and consumption continue to increase globally and represent an important economic source for the producing countries. One of the most stimulating challenges for the future is the modernization of olive fermentation process. Besides the demand for more reproducible and safer production methods that could be able to reduce product losses and potential risks, producers and consumers are increasingly attracted by the final product characteristics and properties on human health. In this study, the contribution of microbial starters to table olives was fully described in terms of specific enzymatic and microbiological profiles, nutrient components, fermentation-derived compounds, and content of bioactive compounds. The use of microbial starters from different sources was tested considering their technological features and potential ability to improve the functional traits of fermented black table olives. For each fermentation assay, the effects of controlled temperature (kept at 20 °C constantly) versus not controlled environmental conditions (oscillating between 7 and 17 °C), as well as the consequences of the pasteurization treatment were tested on the final products. Starter-driven fermentation strategies seemed to increase both total phenolic content and total antioxidant activity. Herein, among all the tested microbial starters, we provide data indicating that two bacterial strains (Leuconostoc mesenteroides KT 5-1 and Lactiplantibacillus plantarum BC T3-35), and two yeast strains (Saccharomyces cerevisiae 10A and Debaryomyces hansenii A15-44) were the better ones related to enzyme activities, total phenolic content and antioxidant activity. We also demonstrated that the fermentation of black table olives under not controlled environmental temperature conditions was more promising than the controlled level of 20 °C constantly in terms of technological and functional properties considered in this study. Moreover, we confirmed that the pasteurization process had a role in enhancing the levels of antioxidant compounds.
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Affiliation(s)
- Annamaria Tarantini
- Consiglio Nazionale Delle Ricerche - Istituto di Scienze Delle Produzioni Alimentari, Unità Operativa di Lecce, 73100, Lecce, Italy; University of Bari, Soil, Plant and Food Science Department (Di.S.S.P.A), Bari, Italy
| | - Pasquale Crupi
- Dipartimento Interdisciplinare di Medicina, Università Degli Studi Aldo Moro Bari, Piazza Giulio Cesare 11, 70124, Bari, Italy
| | - Francesca Anna Ramires
- Consiglio Nazionale Delle Ricerche - Istituto di Scienze Delle Produzioni Alimentari, Unità Operativa di Lecce, 73100, Lecce, Italy
| | - Leone D'Amico
- Consiglio Nazionale Delle Ricerche - Istituto di Scienze Delle Produzioni Alimentari, Unità Operativa di Lecce, 73100, Lecce, Italy
| | - Giuseppe Romano
- Consiglio Nazionale Delle Ricerche - Istituto di Scienze Delle Produzioni Alimentari, Unità Operativa di Lecce, 73100, Lecce, Italy
| | - Federica Blando
- Consiglio Nazionale Delle Ricerche - Istituto di Scienze Delle Produzioni Alimentari, Unità Operativa di Lecce, 73100, Lecce, Italy
| | | | - Maria Lisa Clodoveo
- Dipartimento Interdisciplinare di Medicina, Università Degli Studi Aldo Moro Bari, Piazza Giulio Cesare 11, 70124, Bari, Italy
| | - Filomena Corbo
- Dipartimento di Farmacia-Scienze Del Farmaco, Università Degli Studi di Bari, Campus Universitario E. Quagliarello Via Orabona, 4-70125, Bari, Italy
| | - Angela Cardinali
- Consiglio Nazionale Delle Ricerche - Istituto di Scienze Delle Produzioni Alimentari, Bari, 70126, Italy
| | - Gianluca Bleve
- Consiglio Nazionale Delle Ricerche - Istituto di Scienze Delle Produzioni Alimentari, Unità Operativa di Lecce, 73100, Lecce, Italy.
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Liu X, Sun X, Du H, Li Y, Wen Y, Zhu Z. A transparent p-coumaric acid-grafted-chitosan coating with antimicrobial, antioxidant and antifogging properties for fruit packaging applications. Carbohydr Polym 2024; 339:122238. [PMID: 38823908 DOI: 10.1016/j.carbpol.2024.122238] [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: 01/13/2024] [Revised: 04/19/2024] [Accepted: 05/05/2024] [Indexed: 06/03/2024]
Abstract
The study aimed to develop a novel, transparent and non-toxic coating with antimicrobial, antioxidant, and antifogging properties. The p-coumaric acid-grafted chitosan (CS-PCA) was synthesized via a carbodiimide coupling reaction and then characterized. The CS-PCA coatings were further prepared using the casting method. The CS-PCA coatings obtained exhibited excellent transparency, UV-light barrier ability, and antifogging properties, as confirmed by spectroscopy and antifogging tests. The CS-PCA coatings showed stronger antioxidant capacity and antimicrobial properties against Escherichia coli, Staphylococcus aureus and Botrytis cinerea compared to CS. The multifunctional coatings were further coated on the polyethylene cling film and their effectiveness was confirmed through a strawberry preservation test. The decay of the strawberries was reduced by CS-PCA coated film at room temperature.
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Affiliation(s)
- Xinru Liu
- School of Chemistry and Bioengineering, University of Science & Technology Beijing, Beijing 100083, China
| | - Xiaoli Sun
- Shandong Peninsula Engineering Research Center of Comprehensive Brine Utilization, Weifang University of Science and Technology, Shouguang, China
| | - Haiyu Du
- School of Chemistry and Bioengineering, University of Science & Technology Beijing, Beijing 100083, China
| | - Yiyi Li
- School of Chemistry and Bioengineering, University of Science & Technology Beijing, Beijing 100083, China
| | - Yongqiang Wen
- School of Chemistry and Bioengineering, University of Science & Technology Beijing, Beijing 100083, China.
| | - Zhu Zhu
- School of Chemistry and Bioengineering, University of Science & Technology Beijing, Beijing 100083, China.
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3
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de Macedo ARS, de Oliveira JFA, Sommerfeld S, Notário FO, Martins MM, Bastos LM, Bezerra BGP, Lisboa LDS, Rocha HAO, Araujo RM, Medeiros-Ronchi AA, Azevedo V, Fonseca BB. Unlocking the power of Libidibia ferrea extracts: antimicrobial, antioxidant, and protective properties for potential use in poultry production. Poult Sci 2024; 103:103668. [PMID: 38631232 PMCID: PMC11040116 DOI: 10.1016/j.psj.2024.103668] [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: 01/11/2024] [Revised: 02/23/2024] [Accepted: 03/12/2024] [Indexed: 04/19/2024] Open
Abstract
Plant extracts are increasingly recognized as potential prophylactic agents in poultry production due to their diverse bioactive properties. This study investigated the phytochemical and biological properties of Libidibia ferrea (L. ferrea), a plant species native to the Caatinga region of northeastern Brazil. The aim of this study was to identify secondary metabolites and to demonstrate the antimicrobial, antioxidant and protective effects of the plant extract. Three extracts were produced: EHMV, a hydroalcoholic extract from the maceration of pods, and EEMC and EEMV ethanolic extracts from the maceration of peels and pods, respectively, from L. ferrea. High-performance liquid chromatography (HPLC-MS/MS) and atomic absorption spectroscopy (AAS) were used to characterize the metabolites and metals. The antimicrobial activity against Salmonella Galinarum (SG), Salmonella pullorum (SP), Salmonella Heidelberg (SH) and Avian pathogenic Escherichia coli (APEC) was evaluated alone and in combination with probiotic bacteria (Bacillus velenzensis) using agar diffusion and the bactericidal minimum concentration (CBM). The antioxidant potential of the extracts was evaluated in 5 in vitro assays and 6 assays in 3t3 cells. The toxicity of EHMV was tested, and its ability to combat SP infection was demonstrated using a chicken embryo model. The results showed that EHMV exhibited significant antimicrobial activity. The combination of EHMV with BV had synergistic effects, increased antimicrobial activity and induced bacterial sporulation. Composition analysis revealed the presence of 8 compounds, including tannins and phenolic compounds. In vitro antioxidant tests demonstrated that total antioxidant capacity(TAC) activity was increased, and the extract had strong reducing power and notable metal chelating effects. Analysis of 3T3 cells confirmed the protective effect of EHMV against oxidative stress. Toxicity assessments in chicken embryos confirmed the safety of EHMV and its protective effect against SP-induced mortality. EHMV from L. ferrea is rich in proteins and contains essential metabolites that contribute to its antimicrobial and antioxidant properties. When associated with probiotic bacteria such as B. velezensis, this extract increases the inhibition of SH, SG, SP, and APE. The nontoxic nature of EHMV and its protective effects on chicken embryos make it a potential supplement for poultry.
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Affiliation(s)
| | | | - Simone Sommerfeld
- Faculty of Veterinary Medicine, Federal University of Uberlândia, Uberlândia, Minas Gerais, Brazil
| | - Fabiana Oliveira Notário
- Faculty of Veterinary Medicine, Federal University of Uberlândia, Uberlândia, Minas Gerais, Brazil
| | - Mário Machado Martins
- Biotechnology Institute of the Federal University of Uberlândia, Uberlândia, Minas Gerais, Brazil
| | - Luciana Machado Bastos
- Biotechnology Institute of the Federal University of Uberlândia, Uberlândia, Minas Gerais, Brazil
| | | | - Lucas Dos Santos Lisboa
- Department of Biochemistry, Federal University of Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil
| | | | - Renata Mendonça Araujo
- Institute of Chemistry, Federal University of Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil
| | | | - Vasco Azevedo
- Department of Genetics, Ecology, and Evolution, Federal University of Minas Gerais, Belo Horizonte, Minas Gerais, Brazil; Postgraduate Program in Animal Science in the Tropics at the Federal University of Bahia, Salvador, Bahia Minas Gerais, Brazil
| | - Belchiolina Beatriz Fonseca
- Faculty of Veterinary Medicine, Federal University of Uberlândia, Uberlândia, Minas Gerais, Brazil; Biotechnology Institute of the Federal University of Uberlândia, Uberlândia, Minas Gerais, Brazil.
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Zhang Y, Qi B, Li Q, Yang C, Yu P, Yang X, Li T. Dynamic changes on sensory property, nutritional quality and metabolic profiles of green kernel black beans during Eurotium cristatum-based solid-state fermentation. Food Chem 2024; 455:139846. [PMID: 38833863 DOI: 10.1016/j.foodchem.2024.139846] [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: 12/14/2023] [Revised: 05/23/2024] [Accepted: 05/24/2024] [Indexed: 06/06/2024]
Abstract
Eurotium cristatum, a unique probiotic in Fu brick tea, is widely used in food processing to enhance added values. Here, green kernel black beans (GKBBs) were solid-fermented with E. cristatum and dynamic changes in flavour, chemical composition and metabolites during fermentation were investigated. As results, E. cristatum fermentation altered aroma profiles and sensory attributes of GKBBs, especially reduced sourness. After fermentation, total polyphenolic and flavonoid contents in GKBBs were elevated, while polysaccharides, soluble proteins and short-chain fatty acids contents were decreased. E. cristatum fermentation also induced biotransformation of glycosidic isoflavones into sapogenic isoflavones. During fermentation, dynamic changes in levels of 17 amino acids were observed, in which 3 branched-chain amino acids were increased. Non-targeted metabolomics identified 51 differential compounds and 10 related metabolic pathways involved in E. cristatum fermentation of GKBBs. This study lays foundation for the development of green kernel black bean-based functional food products with E. cristatum fermentation.
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Affiliation(s)
- Yuanyuan Zhang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Bangran Qi
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Qiannan Li
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Chengcheng Yang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Pinglian Yu
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Xingbin Yang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
| | - Ting Li
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
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Michalak-Tomczyk M, Rymuszka A, Kukula-Koch W, Szwajgier D, Baranowska-Wójcik E, Jachuła J, Welman-Styk A, Kędzierska K. Studies on the Effects of Fermentation on the Phenolic Profile and Biological Activity of Three Cultivars of Kale. Molecules 2024; 29:1727. [PMID: 38675547 PMCID: PMC11052505 DOI: 10.3390/molecules29081727] [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: 02/20/2024] [Revised: 04/03/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
Fermentation is used not only to preserve food but also to enhance its beneficial effects on human health and achieve functional foods. This study aimed to investigate how different treatments (spontaneous fermentation or fermentation with the use of starter culture) affect phenolic content, antioxidant potential, and cholinesterase inhibitory activity in different kale cultivars: 'Halbhoner Grüner Krauser', 'Scarlet', and 'Nero di Toscana'. Chosen samples were further tested for their protective potential against the Caco-2 cell line. HPLC-MS analysis revealed that the fermentation affected the composition of polyphenolic compounds, leading to an increase in the content of rutin, kaempferol, sinapinic, and protocatechuic acids. In general, kale cultivars demonstrated various antioxidant activities, and fermentation led to an increase in total phenolic content and antioxidant activity. Fermentation boosted anti-cholinesterase activity most profoundly in 'Nero di Toscana'. Extracts of spontaneously fermented 'Scarlet' (SS) and 'Nero di Toscana' (NTS) showed cytoprotective properties, as revealed by the malondialdehyde (MDA), lactate dehydrogenase (LDH), superoxide dismutase (SOD), catalase (CAT), and glutathione (GSH) assays. Additionally, strong anti-inflammatory activity of NTS was shown by decreased release of cytokines IL-1β and TNF-α. Collectively, the conducted studies suggest fermented kale cultivars as a potential source for functional foods.
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Affiliation(s)
- Magdalena Michalak-Tomczyk
- Department of Animal Physiology and Toxicology, Faculty of Medicine, The John Paul II Catholic University of Lublin, Konstantynów 1I Street, 20-708 Lublin, Poland; (A.R.); (A.W.-S.); (K.K.)
| | - Anna Rymuszka
- Department of Animal Physiology and Toxicology, Faculty of Medicine, The John Paul II Catholic University of Lublin, Konstantynów 1I Street, 20-708 Lublin, Poland; (A.R.); (A.W.-S.); (K.K.)
| | - Wirginia Kukula-Koch
- Department of Pharmacognosy with Medicinal Plants Garden, Medical University of Lublin, 1 Chodźki Street, 20-093 Lublin, Poland;
| | - Dominik Szwajgier
- Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland; (D.S.); (E.B.-W.)
| | - Ewa Baranowska-Wójcik
- Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland; (D.S.); (E.B.-W.)
| | - Jacek Jachuła
- Department of Botany, Mycology and Ecology, Institute of Biological Sciences, Maria Curie-Skłodowska University, Akademicka 19 Street, 20-033 Lublin, Poland;
| | - Agnieszka Welman-Styk
- Department of Animal Physiology and Toxicology, Faculty of Medicine, The John Paul II Catholic University of Lublin, Konstantynów 1I Street, 20-708 Lublin, Poland; (A.R.); (A.W.-S.); (K.K.)
| | - Kinga Kędzierska
- Department of Animal Physiology and Toxicology, Faculty of Medicine, The John Paul II Catholic University of Lublin, Konstantynów 1I Street, 20-708 Lublin, Poland; (A.R.); (A.W.-S.); (K.K.)
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Chinma CE, Ezeocha VC, Adebo OA, Adebo JA, Sonibare AO, Abbah JN, Danbaba N, Makinde FM, Wilkin J, Bamidele OP. Physicochemical properties, anti-nutritional and bioactive constituents, in vitro digestibility, and techno-functional properties of bioprocessed whole wheat flour. J Food Sci 2024; 89:2202-2217. [PMID: 38389444 DOI: 10.1111/1750-3841.16984] [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: 11/02/2023] [Revised: 01/25/2024] [Accepted: 01/31/2024] [Indexed: 02/24/2024]
Abstract
This study investigated the impact of bioprocessing techniques (germination, solid-state fermentation, the combination of germination, and solid-state fermentation) on the physicochemical properties, anti-nutritional and bioactive constituents, in vitro digestibility, and techno-functional properties of whole wheat grains were investigated. Bioprocessed whole wheat flour (WWF) samples and the raw flour (control) were prepared using standard procedures. Proximate, anti-nutritional, mineral and amino acid (AA) compositions, protein digestibility, antioxidant activities, starch characteristics, and techno-functional properties were studied using standard methods. The bioprocessing methods increased (p ≤ 0.05) the protein (13.37-16.84 g/100 g), total dietary fiber, mineral constituents, resistant starch (7.19-9.87 g/100 g), slowly digestible starch, phenolic content, antioxidant activities (ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity), most AAs, and protein digestibility. Also observed were decreases (p ≤ 0.05) in rapidly digestible starch, phytic acid, tannin, and trypsin inhibitor activity. The adopted bioprocessing techniques modified the thermal, functional, color, and pasting properties of the WWF and resulted in molecular interactions in some functional groups, as revealed by Fourier transform infrared spectroscopy, compared to the raw flour. The combination of germination and fermentation improved the physicochemical (titratable acidity = 4.93%), protein (16.84/100 g) and starch digestibility (resistant starch = 9.87%), antioxidant (FRAP = 78.90 mg/GAE/100 g), and mineral contents (calcium = 195.28 mg/100 g), modified the pasting (peak viscosity = 90.34 RVU), thermal (peak temperature = 64.82°C), and color properties of WWF with reduced anti-nutritional factors. The combination of these processing techniques could serve as a natural and low-cost technique for the modification of whole wheat functionality and subsequently as an improved functional ingredient during food product development.
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Affiliation(s)
- Chiemela Enyinnaya Chinma
- Department of Food Science and Technology, Federal University of Technology, Minna, Nigeria
- Food Innovation Research Group, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Johannesburg, Gauteng, South Africa
- Africa Center of Excellence for Mycotoxin and Food Safety, Federal University of Technology Minna, Minna, Nigeria
| | - Vanessa Chinelo Ezeocha
- Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria
| | - Oluwafemi Ayodeji Adebo
- Food Innovation Research Group, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Johannesburg, Gauteng, South Africa
| | - Janet Adeyinka Adebo
- Food Evolution Research Laboratory, Bunting Campus, School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Johannesburg, South Africa
| | | | - Jessica Nevan Abbah
- Department of Food Science and Technology, Federal University of Technology, Minna, Nigeria
| | - Nahemiah Danbaba
- Food Technology and Value Addition Research Program, National Cereals Research Institute, Badeggi, Bida, Nigeria
| | | | - Jon Wilkin
- Division of Engineering and Food Science, School of Applied Sciences, Abertay University, Dundee, UK
| | - Oluwaseun Peter Bamidele
- Department of Food Science and Technology, University of Venda, Thohoyandou, Limpopo, South Africa
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Sánchez-García J, Muñoz-Pina S, García-Hernández J, Tárrega A, Heredia A, Andrés A. Protein digestibility and ACE inhibitory activity of fermented flours in older adults and standard gastrointestinal simulation. Food Res Int 2024; 180:114080. [PMID: 38395555 DOI: 10.1016/j.foodres.2024.114080] [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: 11/05/2023] [Revised: 01/23/2024] [Accepted: 01/29/2024] [Indexed: 02/25/2024]
Abstract
Consumption of essential amino acids responsible for muscle protein synthesis is important in preventing sarcopenia among older individuals. This population may experience gastrointestinal disorders that inhibit protein digestibility, making it crucial to address. Therefore, solid-state fermentation (SSF) using Pleurotus ostreatus and air drying has been suggested as a means of improving the protein digestibility of lentils and quinoa. SSF combined with air drying at 70 °C resulted in a slight increase in protein hydrolysis compared to unfermented samples. SSF was found to boost the proportion of small peptides to 35 %. Following digestion, SSF and drying yielded bioactive peptides of 1400 and 450 Da, with a range of 11 % to 28 %, respectively, and peptides < 190 Da making up 60 % of the total. SSF promoted valine, leucine, and isoleucine generation; however, hot air drying reduced free amino acids due to the amino acid-reducing sugar bonding but was never lower than the initial content of its unfermented counterpart. Furthermore, SSF and drying at 70 °C improved the release of hydrophobic amino acids (>70 mg/g dry basis) and negatively charged amino acids (>20 mg/g dry basis) in lentils during digestion. The SSF samples exhibited lower angiotensin converting enzyme (ACE) inhibitory activity, ≤35 %, compared to unfermented flours after digestion. However, the ACE inhibitory activity increased in SSF-dried samples, in part because of melanoidins generated during drying. Finally, lower values of protein digestibility and thus smaller peptides, amino acid profile, and ACE inhibitory activity of fermented flours were found in the older adult digestion model.
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Affiliation(s)
- Janaina Sánchez-García
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Sara Muñoz-Pina
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | - Jorge García-Hernández
- Centro Avanzado de Microbiología de Alimentos (CAMA), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Amparo Tárrega
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Agustín Escardino, 7, 46980 Paterna, Valencia, Spain
| | - Ana Heredia
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ana Andrés
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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8
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Umaraw P, Singh VP, Verma AK. Effect of Addition of Mango Seed Extract on Storage Stability of Chevon Meatballs at Refrigeration Temperature. Foods 2024; 13:676. [PMID: 38472788 DOI: 10.3390/foods13050676] [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: 01/11/2024] [Revised: 02/16/2024] [Accepted: 02/18/2024] [Indexed: 03/14/2024] Open
Abstract
In this study, the addition of mango seed extract (MSE) in goat meatballs was assessed. The efficacy of three different levels of MSE extract, namely T1 = (2.5 mL/100 g of meat emulsion v/w), T2 = (5.0 mL/100 g of meat emulsion v/w), T3 = (7.5 mL/100 g of meat emulsion v/w), and T0 (control without mango seed extract), was conducted for evaluation of changes in water activity (aW), pH, total phenolic compounds, DPPH, peroxide value, TBARS, microbial quality, and sensory attributes of the goat meatballs stored at refrigerated temperature (4 ± 1 °C). Incorporation of the mango seed extract T3 (7.5 mL/100 g) showed that it can potentially better maintain change in pH and water activity. Total phenolic and DPPH activity decreased significantly (P0.05) among all samples throughout storage; however, the highest value was noted for T3 among all samples. The MSE-added goat meatballs (T3) group had lower significant (p < 0.05) peroxide values than the other samples. The T3 sample added with MSE exhibited significant (p < 0.05) lower TBRAS values as compared to other treatments. Comparatively lower microbial proliferation and better sensory attributes were maintained among the treated groups during the entire storage time. The results show that the inclusion of MSE extract T3 (7.5 mL/100 g) is a promising natural antioxidant that can maintain a better quality of goat meatballs at refrigerated temperature (4 ± 1 °C) under aerobic packaging conditions.
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Affiliation(s)
- Pramila Umaraw
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut 250 110, Uttar Pradesh, India
| | - Veer Pal Singh
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut 250 110, Uttar Pradesh, India
| | - Akhilesh K Verma
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut 250 110, Uttar Pradesh, India
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Rodríguez-Blázquez S, Pedrera-Cajas L, Gómez-Mejía E, Vicente-Zurdo D, Rosales-Conrado N, León-González ME, Rodríguez-Bencomo JJ, Miranda R. The Potential of Plum Seed Residue: Unraveling the Effect of Processing on Phytochemical Composition and Bioactive Properties. Int J Mol Sci 2024; 25:1236. [PMID: 38279238 PMCID: PMC11154296 DOI: 10.3390/ijms25021236] [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: 12/20/2023] [Revised: 01/12/2024] [Accepted: 01/17/2024] [Indexed: 01/28/2024] Open
Abstract
Bioactive compounds extracted from plum seeds were identified and quantified, aiming to establish how the brandy manufacturing process affects the properties and possible cascade valorization of seed residues. Extraction with n-hexane using Soxhlet has provided oils rich in unsaturated fatty acids (92.24-92.51%), mainly oleic acid (72-75.56%), which is characterized by its heart-healthy properties. The fat extracts also contain tocopherols with antioxidant and anti-inflammatory properties. All the ethanol-water extracts of the defatted seeds contain neochlorogenic acid (90-368 µg·g-1), chlorogenic acid (36.1-117 µg·g-1), and protocatechuate (31.8-100 µg·g-1) that have an impact on bioactive properties such as antimicrobial and antioxidant. Anti-amyloidogenic activity (25 mg·mL-1) was observed in the after both fermentation and distillation extract, which may be related to high levels of caffeic acid (64 ± 10 µg·g-1). The principal component analysis showed that all plum seed oils could have potential applications in the food industry as edible oils or in the cosmetic industry as an active ingredient in anti-aging and anti-stain cosmetics, among others. Furthermore, defatted seeds, after both fermentation and distillation, showed the greatest applicability in the food and nutraceutical industry as a food supplement or as an additive in the design of active packaging.
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Affiliation(s)
- Sandra Rodríguez-Blázquez
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.P.-C.); (E.G.-M.); (D.V.-Z.); (N.R.-C.); (J.J.R.-B.)
- Department of Chemical Engineering and Materials, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain;
| | - Laura Pedrera-Cajas
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.P.-C.); (E.G.-M.); (D.V.-Z.); (N.R.-C.); (J.J.R.-B.)
| | - Esther Gómez-Mejía
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.P.-C.); (E.G.-M.); (D.V.-Z.); (N.R.-C.); (J.J.R.-B.)
| | - David Vicente-Zurdo
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.P.-C.); (E.G.-M.); (D.V.-Z.); (N.R.-C.); (J.J.R.-B.)
- Centre for Metabolomics and Bioanalysis (CEMBIO), Department of Chemistry and Biochemistry, Pharmacy Faculty, San Pablo-CEU University, Boadilla del Monte, 28660 Madrid, Spain
| | - Noelia Rosales-Conrado
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.P.-C.); (E.G.-M.); (D.V.-Z.); (N.R.-C.); (J.J.R.-B.)
| | - María Eugenia León-González
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.P.-C.); (E.G.-M.); (D.V.-Z.); (N.R.-C.); (J.J.R.-B.)
| | - Juan José Rodríguez-Bencomo
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.P.-C.); (E.G.-M.); (D.V.-Z.); (N.R.-C.); (J.J.R.-B.)
| | - Ruben Miranda
- Department of Chemical Engineering and Materials, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain;
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Muradova M, Proskura A, Canon F, Aleksandrova I, Schwartz M, Heydel JM, Baranenko D, Nadtochii L, Neiers F. Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing. Foods 2023; 12:4484. [PMID: 38137288 PMCID: PMC10742834 DOI: 10.3390/foods12244484] [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: 11/20/2023] [Revised: 12/07/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
Aroma is among of the most important criteria that indicate the quality of food and beverage products. Aroma compounds can be found as free molecules or glycosides. Notably, a significant portion of aroma precursors accumulates in numerous food products as nonvolatile and flavorless glycoconjugates, termed glycosidic aroma precursors. When subjected to enzymatic hydrolysis, these seemingly inert, nonvolatile glycosides undergo transformation into fragrant volatiles or volatiles that can generate odor-active compounds during food processing. In this context, microbial β-glucosidases play a pivotal role in enhancing or compromising the development of flavors during food and beverage processing. β-glucosidases derived from bacteria and yeast can be utilized to modulate the concentration of particular aroma and taste compounds, such as bitterness, which can be decreased through hydrolysis by glycosidases. Furthermore, oral microbiota can influence flavor perception by releasing volatile compounds that can enhance or alter the perception of food products. In this review, considering the glycosidic flavor precursors present in diverse food and beverage products, we underscore the significance of glycosidases with various origins. Subsequently, we delve into emerging insights regarding the release of aroma within the human oral cavity due to the activity of oral microbial glycosidases.
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Affiliation(s)
- Mariam Muradova
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Alena Proskura
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Francis Canon
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
| | - Irina Aleksandrova
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Mathieu Schwartz
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
| | - Jean-Marie Heydel
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
| | - Denis Baranenko
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Liudmila Nadtochii
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Fabrice Neiers
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
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11
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Rodríguez-Blázquez S, Fernández-Ávila L, Gómez-Mejía E, Rosales-Conrado N, León-González ME, Miranda R. Valorization of Defatted Cherry Seed Residues from Liquor Processing by Matrix Solid-Phase Dispersion Extraction: A Sustainable Strategy for Production of Phenolic-Rich Extracts with Antioxidant Potential. Antioxidants (Basel) 2023; 12:2041. [PMID: 38136161 PMCID: PMC10741144 DOI: 10.3390/antiox12122041] [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: 09/29/2023] [Revised: 11/17/2023] [Accepted: 11/21/2023] [Indexed: 12/24/2023] Open
Abstract
The integrated valorization of food chain waste is one of the most promising alternatives in the transition to a sustainable bioeconomy. Thus, an efficient solid-phase matrix dispersion extraction method, using experimental factorial design and response surface methodology, has been developed and optimized for the recovery of polyphenols from defatted cherry seeds obtained after cherry liquor manufacture and subsequent fatty acid extraction, evaluating the effect of each processing step on the composition and phenolic content of sweet cherry residues. The phenolic extracts before fermentation showed the highest content of total polyphenols (TPC) and flavonoids (TFC) (3 ± 1 mg QE·g-1 and 1.37 ± 0.08 mg GAE·g-1, respectively), while the highest antioxidant capacity was obtained in the defatted seed extracts after both fermentation and distillation. In addition, high-performance liquid chromatography coupled to a quadrupole time-of-flight mass spectrometer (HPLC-ESI-QTOF-MS) was used to determine the phenolic profile. Dihydroxybenzoic acid, neochlorogenic acid, caffeic acid, and quercetin were the main phenolics found, showing differences in concentration between the stages of liquor production. The results underline the prospective of cherry by-products for obtaining phenol-rich bioactive extracts for possible use in different industrial sectors, offering a feasible solution for the cascade valorization of cherry agri-food waste.
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Affiliation(s)
- Sandra Rodríguez-Blázquez
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.F.-Á.); (E.G.-M.); (M.E.L.-G.)
- Department of Chemical Engineering and Materials, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain;
| | - Lorena Fernández-Ávila
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.F.-Á.); (E.G.-M.); (M.E.L.-G.)
| | - Esther Gómez-Mejía
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.F.-Á.); (E.G.-M.); (M.E.L.-G.)
| | - Noelia Rosales-Conrado
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.F.-Á.); (E.G.-M.); (M.E.L.-G.)
| | - María Eugenia León-González
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.F.-Á.); (E.G.-M.); (M.E.L.-G.)
| | - Rubén Miranda
- Department of Chemical Engineering and Materials, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain;
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12
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Lock TJ, Mah SH, Lai ZW. Versatile Applications of Brewer's Spent Grain: Solid-State Fermentation and Nutritional Added Value. Appl Biochem Biotechnol 2023:10.1007/s12010-023-04769-3. [PMID: 37971579 DOI: 10.1007/s12010-023-04769-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/31/2023] [Indexed: 11/19/2023]
Abstract
Brewer's spent grain (BSG) is a major by-product in the beer-brewing process which contributes to 85% of the entire generated by-product in the brewing process. BSG is rich in proteins, and most of the malt proteins (74-78%) remain insoluble in BSG after the mashing process. Solid-state fermentation (SSF) is a promising bioprocess that enables microorganisms to survive in environments with minimal water and has shown to enhance the nutritional composition of BSG. In this review, the potential application of protein, amino acids (proline, threonine, and serine), phenolic contents, and soluble sugars (glucose, fructose, xylose, arabinose, and cellobiose) extracted from BSG by various microorganisms using SSF is explored. Incorporation of BSG into animal feed, human diets, and as a substrate for microorganisms are the prospects that could be implemented in the industrial scale. This review also discussed various advances to improve the fermentation yield such as symbiotic fermentation, the addition of nitrogen supplements, and an optimal mixture of the agro-industrial waste substrate. Future perspectives on SSF are also addressed to provide important ideas for immediate and future studies. However, challenges include optimizing SSF conditions and design of bioreactors, and operational costs must be addressed in the future to overcome current obstacles. Overall, this mini review highlights the potential benefits of BSG utilization and SSF in a sustainable way.
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Affiliation(s)
- Tian Jenq Lock
- School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, 47500, Subang Jaya, Malaysia
| | - Siau Hui Mah
- School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, 47500, Subang Jaya, Malaysia
- Centre for Drug Discovery and Molecular Pharmacology, Faculty of Health and Medical Sciences, Taylor's University, Subang Jaya, Malaysia
| | - Zee Wei Lai
- School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, 47500, Subang Jaya, Malaysia.
- Centre for Drug Discovery and Molecular Pharmacology, Faculty of Health and Medical Sciences, Taylor's University, Subang Jaya, Malaysia.
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13
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Kalinowska M, Gołebiewska E, Zawadzka M, Choińska R, Koronkiewicz K, Piasecka-Jóźwiak K, Bujak M. Sustainable extraction of bioactive compound from apple pomace through lactic acid bacteria (LAB) fermentation. Sci Rep 2023; 13:19310. [PMID: 37935832 PMCID: PMC10630348 DOI: 10.1038/s41598-023-46584-0] [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: 07/16/2023] [Accepted: 11/02/2023] [Indexed: 11/09/2023] Open
Abstract
Apple pomace (AP), a by-product of the juice industry, is a rich and inexpensive source of natural bioactive substances, including phenolic compounds, that exhibit health-promoting effects. The recovery of these compounds from plant material using only classical extraction techniques and environmentally friendly solvents is often ineffective due to the entrapment of some compounds in the complex structures of plant cell walls. Lactic Acid Bacteria (LAB) fermentation can be a simple technology to increase the content of phenolic compounds, as well as the antioxidant activity of plant material. In this study, pomace from conventionally grown apples (Malus Domestica) of the Ligol cultivar were fermented with selected LAB strains (Lpb. plantarum KKP 3182, Lpb. plantarum KKP 1527, Lpb. plantarum ZFB 200), commercial starter cultures of Lpb. plantarum, and spontaneously. The fermented material was then subjected to ultrasound-assisted extraction, and the resulting extracts were analysed for their composition (phenolic compounds, triterpenoids, simple organic acids), and antioxidant activity. We found that: (1) the total phenolic content of AP extracts fermented with Lpb. plantarum KKP 1527 was about 30% higher than that of non-fermented AP extracts, (2) extracts of AP fermented with Lpb. plantarum KKP 1527 characterized a higher value of the antioxidant activity, (3) an increase in gallic acid procyanidin A2, protocatechuic acid, and procyanidin B2, while a decrease in rutin and quercetin was observed. The results indicated that AP fermented with Lpb. plantarum KKP 1527 may be a powerful and low-cost source of natural antioxidants which have applications in many industries.
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Affiliation(s)
- Monika Kalinowska
- Department of Chemistry, Biology and Biotechnology, Faculty of Civil Engineering and Environmental Science, Institute of Civil Engineering and Energetics, Bialystok University of Technology, Wiejska 45E Street, 15-351, Bialystok, Poland.
| | - Ewelina Gołebiewska
- Department of Chemistry, Biology and Biotechnology, Faculty of Civil Engineering and Environmental Science, Institute of Civil Engineering and Energetics, Bialystok University of Technology, Wiejska 45E Street, 15-351, Bialystok, Poland
| | - Małgorzata Zawadzka
- Department of Chemistry, Biology and Biotechnology, Faculty of Civil Engineering and Environmental Science, Institute of Civil Engineering and Energetics, Bialystok University of Technology, Wiejska 45E Street, 15-351, Bialystok, Poland
| | - Renata Choińska
- Department of Fermentation Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology-State Research Institute (IBPRS-PIB), Rakowiecka 36 Street, 02-532, Warsaw, Poland
| | - Kamila Koronkiewicz
- Department of Chemistry, Biology and Biotechnology, Faculty of Civil Engineering and Environmental Science, Institute of Civil Engineering and Energetics, Bialystok University of Technology, Wiejska 45E Street, 15-351, Bialystok, Poland
| | - Katarzyna Piasecka-Jóźwiak
- Department of Fermentation Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology-State Research Institute (IBPRS-PIB), Rakowiecka 36 Street, 02-532, Warsaw, Poland
| | - Marzena Bujak
- Department of Fermentation Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology-State Research Institute (IBPRS-PIB), Rakowiecka 36 Street, 02-532, Warsaw, Poland
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14
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Sánchez-García J, Muñoz-Pina S, García-Hernández J, Tárrega A, Heredia A, Andrés A. In Vitro Digestion Assessment (Standard vs. Older Adult Model) on Antioxidant Properties and Mineral Bioaccessibility of Fermented Dried Lentils and Quinoa. Molecules 2023; 28:7298. [PMID: 37959717 PMCID: PMC10649959 DOI: 10.3390/molecules28217298] [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: 09/13/2023] [Revised: 10/23/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
The growing number of older adults necessitates tailored food options that accommodate the specific diseases and nutritional deficiencies linked with ageing. This study aims to investigate the influence of age-related digestive conditions in vitro on the phenolic profile, antioxidant activity, and bioaccessibility of minerals (Ca, Fe, and Mg) in two types of unfermented, fermented, and fermented dried quinoa and lentils. Solid-state fermentation, combined with drying at 70 °C, significantly boosted the total phenolic content in Castellana and Pardina lentils from 5.05 and 6.6 to 10.5 and 7.5 mg gallic acid/g dry weight, respectively, in the bioaccessible fraction following the standard digestion model, compared to the unfermented samples. The phenolic profile post-digestion revealed elevated levels of vanillic and caffeic acids in Castellana lentils, and vanillic acid in Pardina lentils, while caffeic acids in Castellana lentils were not detected in the bioaccessible fraction. The highest antioxidant potency composite index was observed in digested fermented dried Castellana lentils, with white quinoa samples exhibiting potency above 80%. Mineral bioaccessibility was greater in fermented and fermented dried samples compared to unfermented ones. Finally, the digestive changes that occur with ageing did not significantly affect mineral bioaccessibility, but compromised the phenolic profile and antioxidant activity.
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Affiliation(s)
- Janaina Sánchez-García
- Instituto Universitario de Ingeniería de Alimentos (FoodUPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (J.S.-G.); (A.H.); (A.A.)
| | - Sara Muñoz-Pina
- Instituto Universitario de Ingeniería de Alimentos (FoodUPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (J.S.-G.); (A.H.); (A.A.)
| | - Jorge García-Hernández
- Centro Avanzado de Microbiología de Alimentos (CAMA), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Amparo Tárrega
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Agustín Escardino 7, 46980 Valencia, Spain;
| | - Ana Heredia
- Instituto Universitario de Ingeniería de Alimentos (FoodUPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (J.S.-G.); (A.H.); (A.A.)
| | - Ana Andrés
- Instituto Universitario de Ingeniería de Alimentos (FoodUPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (J.S.-G.); (A.H.); (A.A.)
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15
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Obadi M, Xu B. Effect of processing methods and storage on the bioactive compounds of black rice ( Oryza sativa L.): a review. Food Funct 2023; 14:9100-9122. [PMID: 37766517 DOI: 10.1039/d3fo02977h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/29/2023]
Abstract
Compared to brown and white rice, black rice contains more nutrients and numerous unique bioactive substances, such as essential amino acids, dietary fiber, γ-oryzanols, γ-aminobutyric acid, phenolic compounds, and anthocyanins, which makes it highly valuable for development and use. Whole-grain black rice typically requires a certain amount of processing prior to consumption, with the primary goal of enhancing the taste and texture of whole grains and their products. However, various new processing technologies have been effectively applied to the processing of black rice and the enhancement of its qualitative characteristics, but they also have both positive and negative effects on its nutritional quality. Therefore, evaluation of changes in concentrations of the bioactive substances as natural antioxidants due to processing and storage conditions is critical for establishing dietary guidelines for rice. This review highlights the primary bioactive components of black rice and provides a discussion of the impact of processing methods and storage on the bioactive components of black rice. Furthermore, we summarized the issues that currently exist in the processing and storage of black rice.
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Affiliation(s)
- Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China.
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China.
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16
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Djorgbenoo R, Hu J, Hu C, Sang S. Fermented Oats as a Novel Functional Food. Nutrients 2023; 15:3521. [PMID: 37630712 PMCID: PMC10459665 DOI: 10.3390/nu15163521] [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: 07/18/2023] [Revised: 08/03/2023] [Accepted: 08/07/2023] [Indexed: 08/27/2023] Open
Abstract
Fermented oats are gaining popularity due to their nutritional value and the increasing consumer demand for health-conscious foods. These oats are believed to offer enhanced phytochemical and nutritional profiles compared to unfermented oats. The increased nutritional content of fermented oats is associated with various health benefits, including anti-inflammatory and antioxidant activities, which could potentially reduce the risk of chronic diseases. Further investigations are warranted to elucidate the nutritional benefits of fermented oats in human nutrition. This mini review provides a comprehensive overview of fermented oat products available on the market and the various production methods employed for fermenting oats. Furthermore, this review investigates how fermentation affects the chemical composition and biological functions of oats. Additionally, this manuscript presents some future perspectives on fermented oat products by discussing potential research directions and opportunities for further development. The findings presented in this review contribute to the expanding body of knowledge on fermented oats as a promising functional food, paving the way for future studies and applications in the field of nutrition and health.
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Affiliation(s)
| | | | | | - Shengmin Sang
- Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Research Campus, North Carolina Agricultural and Technical State University, Kannapolis, NC 28081, USA; (R.D.); (J.H.); (C.H.)
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17
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Ramires FA, Bavaro AR, D’Antuono I, Linsalata V, D’Amico L, Baruzzi F, Pinto L, Tarantini A, Garbetta A, Cardinali A, Bleve G. Liquid submerged fermentation by selected microbial strains for onion skins valorization and its effects on polyphenols. World J Microbiol Biotechnol 2023; 39:258. [PMID: 37493825 PMCID: PMC10371881 DOI: 10.1007/s11274-023-03708-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Accepted: 07/20/2023] [Indexed: 07/27/2023]
Abstract
Onion skins, actually recycled as organic fertilizers, could be used as a substrate in environmental-friendly bioprocesses to recover high-value bioactive compounds and food ingredients.In this work, a bioprospecting method was carried out including 94 bacterial and 45 yeast strains from several agri-food and environmental niches to verify their ability to grow on onion skins as unique nutrients source.Red and yellow onion skins were assessed by newly selected starter-driven liquid submerged fermentation assays mainly aimed at the release and modification of polyphenols through microbial activities. Fermented onion skins were also investigated as a inexpensive favourable source of microbial enzymes (amylases, proteases, lipases, esterases, cellulases, xylanases).In red onion skins, the treatment with Lactiplantibacillus plantarum TB 11-32 produced a slight increase of bioactive compounds in terms of total phenolics, whereas with the yeast strain Zygosaccharomyces mrakii CL 30 - 29 the quercetin aglycone content increased of about 25% of the initial raw material.In yellow onion skins inoculated, the highest content of phenolic compounds was detected with the yeast strain Saccharomyces cerevisiae En SC, while quercetin aglycone increased of about 60% of the initial raw material in presence of the bacterial strain L. plantarum C 180 - 34.In conclusion, the proposed microbial pre-treatment method can be a potential strategy to re-use onion skins as a fermentation substrate, and as a first step in the development of a biorefinery process to produce value-added products from onion by-products.
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Affiliation(s)
- Francesca Anna Ramires
- Lecce Unit, National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Lecce, 73100 Italy
| | - Anna Rita Bavaro
- National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Bari, 70126 Italy
| | - Isabella D’Antuono
- National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Bari, 70126 Italy
| | - Vito Linsalata
- National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Bari, 70126 Italy
| | - Leone D’Amico
- Lecce Unit, National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Lecce, 73100 Italy
| | - Federico Baruzzi
- National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Bari, 70126 Italy
| | - Loris Pinto
- National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Bari, 70126 Italy
| | - Annamaria Tarantini
- Lecce Unit, National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Lecce, 73100 Italy
- University of Bari Aldo Moro, Plant and Food Science Department (Di.S.S.P.A), Soil, Bari, 70126 Italy
| | - Antonella Garbetta
- National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Bari, 70126 Italy
| | - Angela Cardinali
- National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Bari, 70126 Italy
| | - Gianluca Bleve
- Lecce Unit, National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Lecce, 73100 Italy
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18
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Mockus E, Zokaityte E, Starkute V, Klupsaite D, Ruibys R, Rocha JM, Bartkevics V, Bartkiene E. Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils ( Lens culinaris L.) properties including gamma-aminobutyric acid formation. Front Nutr 2023; 10:1118710. [PMID: 37125035 PMCID: PMC10133501 DOI: 10.3389/fnut.2023.1118710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Accepted: 03/23/2023] [Indexed: 05/02/2023] Open
Abstract
The aim of this study was to evaluate the influence of lactic acid bacteria (LAB) strains (Lactiplantibacillus plantarum No.122 and Lacticaseibacillus casei No.210) and milling process on the solid-state fermented (for 24 h, at 30°C) green and red lentils (Lens culinaris L.) properties, chiefly pH, LAB viable counts, color coordinates, free amino acid (FAA) profile, γ-aminobutyric acid (GABA) and biogenic amine (BA) concentrations, fatty acid (FA) and volatile compound (VC) profiles. Results showed that both of the tested LAB strains are suitable for the fermentation of lentils: pH of fermented lentils was <4.5 and LAB viable counts >8.0 log10 colony-forming units (CFU)/g. A very strong negative correlation was found (r = -0.973, p ≤ 0.0001) between LAB counts and pH of the samples. Also, fermentation and milling process were significant factors toward color coordinates of the lentils. In most of the cases, solid-state fermentation (SSF) increased essential FAA content in lentils; however, some of the non-essential FAA content was reduced. SSF significantly increased GABA concentration in lentils and milling process was a significant factor on GABA content of the samples (p ≤ 0.05). The main BA in lentils was spermidine, and SSF decreased their total BA content (34.8% on average in red lentils and 39.9% on average in green lentils). The main FA in lentils were linoleic and oleic. The main VC in lentils were hexanal, 1-hexanol, hexanoic acid, D-limonene and (E)-2-nonen-1-ol. Furthermore, most of the VC showed significant correlations with pH of lentil samples, LAB counts and FA content. Finally, the LAB strain used for fermentation and the milling process of lentils are significant factors for most of the analyzed parameters in lentil. Moreover, despite the higher GABA concentration found in green non-milled SSF lentils, application of combined milling and SSF is recommended because they showed the lowest BA content in addition to higher essential FAA and GABA concentrations.
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Affiliation(s)
- Ernestas Mockus
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vytaute Starkute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Romas Ruibys
- Institute of Agricultural and Food Sciences, Agriculture Academy, Vytautas Magnus University, Kaunas, Lithuania
| | - João Miguel Rocha
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho, Porto, Portugal
| | - Vadims Bartkevics
- Animal Health and Environment “BIOR”, Institute of Food Safety, Riga, Latvia
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania
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19
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Zhao Q, Wang Z, Wang X, Yan X, Guo Q, Yue Y, Yue T, Yuan Y. The bioaccessibility, bioavailability, bioactivity, and prebiotic effects of phenolic compounds from raw and solid-fermented mulberry leaves during in vitro digestion and colonic fermentation. Food Res Int 2023; 165:112493. [PMID: 36869449 DOI: 10.1016/j.foodres.2023.112493] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 12/19/2022] [Accepted: 01/20/2023] [Indexed: 01/26/2023]
Abstract
The bioaccessibility and bioactivity of phenolic compounds in mulberry leaves (MLs) relate to the digestion process. This study was aimed at investigating the release of phenolic compounds, as well as the potential bioactivities of raw MLs (UF-MLs) and solid-fermented MLs (F-MLs) during in vitro digestion and colonic fermentation. Antioxidant activities and phenolic compounds released in the digested extracts are shown in decreasing order of location: intestinal > oral > gastric. The bioavailability of total phenolics and flavonoids in F-MLs were 10.14 ± 1.81 % and 6.66 ± 0.55 %, respectively. There was no significant difference in the inhibitory activity of α-glucosidase during gastrointestinal digestion. For colonic fermentation, the highest free radical-scavenging ability of DPPH and ABTS was found at 24 h and 48 h, respectively. The release of phenolic compounds was not significantly different after 48 h of colonic fermentation. LC-MS/MS showed that liquiritigenin, apigenin, chlorogenic acid, and ferulic acid were the major compounds released in the small intestine digestion, and valerenic acid was the primary colonic metabolite. 16S rDNA showed that UF-MLs promoted the growth of Bifidobacterium and F-MLs lowered the Firmicutes-to-Bacteroidetes ratio. Furthermore, F-MLs increased the concentration of acetic acids (25.75 ± 0.86 mM) after 24 h of colonic fermentation. The results of this study indicated that F-MLs exhibit relatively higher phenolic bioaccessibility, antioxidant activities, and SCFA production and are a promising candidate as a health food supplement.
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Affiliation(s)
- Qiannan Zhao
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Zewei Wang
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Xin Wang
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Xiaohai Yan
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Qi Guo
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Yuan Yue
- Xi'an Gaoxin, No. 1, High School, Xi'an 710,000, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China; College of Food Science and Techonology, Northwest University, Xi'an 710069, China.
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China.
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20
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Erskine E, Ozkan G, Lu B, Capanoglu E. Effects of Fermentation Process on the Antioxidant Capacity of Fruit Byproducts. ACS OMEGA 2023; 8:4543-4553. [PMID: 36777564 PMCID: PMC9910098 DOI: 10.1021/acsomega.2c07602] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Accepted: 12/30/2022] [Indexed: 06/18/2023]
Abstract
A substantial amount of fruit byproducts is lost annually due to lack of valorization applications at industrial scale, resulting in loss of valuable nutrients as well as immense economic consequences. Studies conducted clearly show that if appropriate and dependable methods are applied, there is the potential to acquire various components that are currently being obtained through synthetic manufacturing from fruit byproducts mostly regarded as waste and utilize them in not only the food industry, but pharmaceutical and cosmetic industries as well. This review aims to provide a concise summary of the recent studies regarding the fermentation of fruit byproducts and how their antioxidant activity is affected during this process.
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Affiliation(s)
- Ezgi Erskine
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
| | - Gulay Ozkan
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
| | - Baiyi Lu
- College
of Biosystems and Food Science, Zhejiang
University, Yuhangtang Road 866#, Hangzhou, 310058 Zhejiang, P. R. China
| | - Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
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21
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Insights into the pigment and non-pigment phenolic profile of polyphenol extracts of jujube peel and their antioxidant and lipid-lowering activities. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
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22
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Dar A, Were E, Hilger T, Zahir ZA, Ahmad M, Hussain A, Rasche F. Bacterial secondary metabolites: possible mechanism for weed suppression in wheat. Can J Microbiol 2023; 69:103-116. [PMID: 36379032 DOI: 10.1139/cjm-2022-0181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Chemical weed control is an effective method, but has proved hazardous for humans, environment, and soil biodiversity. Use of allelopathic bacteria may be more efficient and sustainable weed control measure. The bacterial inoculants have never been studied in context of their interaction with weed root exudates and precursor-dependent production of the natural phytotoxins (cyanide, cytolytic enzymes and auxin) by these strains to understand their weed suppression and wheat growth promotion abilities. Therefore, root exudates of Avena fatua, Phalaris minor, Rumex dentatus, and wheat were quantified and their role in microbial root colonization and secondary metabolite production, i.e., cyanide, cytolytic enzymes, phenolics, and elevated auxin concentration, was studied. The results depicted l-tryptophan and glycine as major contributors of elevated cyanide and elevated levels in weed rhizosphere by the studied Pseudomonas strains, through their higher root colonization ability in weeds as compared with wheat. Furthermore, the higher root colonization also enhanced p-coumaric acid (photosynthesis inhibitor by impairing cytochrome c oxidase activity in plants) and cytolytic enzyme (root cell wall degradation) concentration in weed rhizosphere. In conclusion, the differential root colonization of wheat and weeds by these strains is responsible for enhancing weed suppression (enhancing phytotoxic effect) and wheat growth promotion (lowering phytotoxic effect).
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Affiliation(s)
- Abubakar Dar
- Department of Soil Science, The Islamia University of Bahawalpur, Bahawalpur, Punjab 63100, Pakistan
| | - Evans Were
- Institute of Agricultural Sciences in the Tropics (Hans-Ruthenberg-Institute), University of Hohenheim, Germany
| | - Thomas Hilger
- Institute of Agricultural Sciences in the Tropics (Hans-Ruthenberg-Institute), University of Hohenheim, Germany
| | - Zahir Ahmad Zahir
- Institute of Soil and Environmental Sciences, University of Agriculture, Faisalabad, Punjab 38040, Pakistan
| | - Maqshoof Ahmad
- Department of Soil Science, The Islamia University of Bahawalpur, Bahawalpur, Punjab 63100, Pakistan
| | - Azhar Hussain
- Department of Soil Science, The Islamia University of Bahawalpur, Bahawalpur, Punjab 63100, Pakistan
| | - Frank Rasche
- Institute of Agricultural Sciences in the Tropics (Hans-Ruthenberg-Institute), University of Hohenheim, Germany
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23
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Zhao Q, Yan X, Yue Y, Yue T, Yuan Y. Improved flavonoid content in mulberry leaves by solid-state fermentation: Metabolic profile, activity, and mechanism. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
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24
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Chitosan-Based Green Pea ( Pisum sativum L.) Pod Extract Gel Film: Characterization and Application in Food Packaging. Gels 2023; 9:gels9020077. [PMID: 36826247 PMCID: PMC9957094 DOI: 10.3390/gels9020077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 01/13/2023] [Accepted: 01/13/2023] [Indexed: 01/20/2023] Open
Abstract
This work focuses on studying the preparation, characterization (physical, mechanical, optical, and morphological properties as well as antioxidant and antimicrobial activities) and packaging application of chitosan (CH)-based gel films containing varying empty green pea pod extract (EPPE) concentrations (0, 1, 3, and 5% w/w). The experiments revealed that adding EPPE to CH increased the thickness (from 0.132 ± 0.08 to 0.216 ± 0.08 mm), density (from 1.13 ± 0.02 to 1.94 ± 0.02 g/cm3), and opacity (from 0.71 ± 0.02 to 1.23 ± 0.04), while decreasing the water vapour permeability, water solubility, oil absorption ratio, and whiteness index from 2.34 to 1.08 × 10-10 g-1 s-1 pa-1, from 29.40 ± 1.23 to 18.75 ± 1.94%, from 0.31 ± 0.006 to 0.08 ± 0.001%, and from 88.10 ± 0.43 to 77.53 ± 0.48, respectively. The EPPE films had better tensile strength (maximum of 26.87 ± 1.38 MPa), elongation percentage (maximum of 58.64 ± 3.00%), biodegradability (maximum of 48.61% after 3 weeks), and migration percentages than the pure CH-gel film. With the addition of EPPE, the antioxidant and antibacterial activity of the film improved. SEM revealed that as EPPE concentration increased, agglomerates formed within the films. Moreover, compared to control samples, packing corn oil in CH-based EPPE gel films slowed the rise of thiobarbituric acid and peroxide values. As an industrial application, CH-based EPPE films have the potential to be beneficial in food packaging.
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25
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Lu X, Li J, Ma Y, Khan I, Yang Y, Li Y, Wang Y, Liu G, Zhang Z, Yang P, Zhang C. Fermented Angelica sinensis activates Nrf2 signaling and modulates the gut microbiota composition and metabolism to attenuate D-gal induced liver aging. Food Funct 2023; 14:215-230. [PMID: 36477974 DOI: 10.1039/d2fo01637k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Abstract
Aging is an inevitable physiological process associated with an imbalance in the oxidative defense system. Angelica sinensis, a kind of traditional Chinese medicine (TCM), has anti-oxidant effects and has been considered as a potential supplement in anti-aging treatment. Nevertheless, it has the disadvantages of slow efficacy and long duration of treatment. Fermentation, as an efficient biotechnological approach, is beneficial for improving the nutritional capacity of the material. Fermented TCMs are considered to be more effective. In this study, fermented Angelica sinensis (FAS) and non-fermented Angelica sinensis (NFAS) were used to investigate changes in the chemical constituents. Furthermore, the improvement effect of FAS on D-galactose-induced aging in mice and the potential mechanisms were explored. The results revealed that FAS and NFAS had different constituents under the influence of fermentation, such as 3-phenyllactic acid, L-5-hydroxytryptophan, taxifolin and methyl gallate. These elevated constituents of FAS might help increase the ability of FAS to improve aging. The aging model was established by intraperitoneal injection of D-galactose (2.5 g kg-1 day-1) for 44 days, and FAS (3 g kg-1 day-1) was administered daily by oral gavage after 2 weeks of induction with D-galactose. FAS was observed to significantly ameliorate changes associated with liver aging, such as reduction of MDA, AGEs and 8-OHdG. The contents of pro-inflammatory cytokines containing TNF-α, IL-1β and IL-6 were significantly suppressed in the FAS group. In addition, FAS activated Nrf2 signaling better than NFAS, improved the expression of Nrf2, HO-1, NQO1, GCLC, GCLM and GSS, and further increased the activities of SOD, CAT and other antioxidant enzymes in the liver. Simultaneously, it had a certain repair effect on the liver tissues of mice. The intestinal microbiota analysis showed that FAS could regulate the microbiota imbalance caused by aging, increase the ratio of Firmicutes/Bacteroidetes by 95% and improve the relative abundance of beneficial bacteria related to Nrf2 signaling, such as Lactobacillus. Besides, fecal metabolite analysis identified uric acid as an evidential metabolite, suggesting that FAS participates in purine metabolism to improve aging. Therefore, the regulation of intestinal microbiota and metabolism may be one of the important mechanisms of FAS in alleviating hepatic oxidative stress via the gut-liver axis. The results of this study could provide information for the future development of postbiotic products that may have beneficial effects on the prevention or treatment of aging.
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Affiliation(s)
- Xuerui Lu
- School of Pharmacy, Lanzhou University, Lanzhou 730020, China.
| | - Junxiang Li
- School of Pharmacy, Lanzhou University, Lanzhou 730020, China.
| | - Yingchun Ma
- Gansu Institute for Drug Control, Lanzhou 730000, China.
| | - Israr Khan
- School of Life Sciences, Lanzhou University, Lanzhou 730000, China. .,Key Laboratory of Cell Activities and Stress Adaptations, Ministry of Education, Lanzhou University, Lanzhou 730000, China.,Gansu Key Laboratory of Biomonitoring and Bioremediation for Environmental Pollution, Lanzhou University, Lanzhou 730000, China
| | - Yun Yang
- School of Pharmacy, Lanzhou University, Lanzhou 730020, China.
| | - Yuxi Li
- School of Life Sciences, Lanzhou University, Lanzhou 730000, China. .,Key Laboratory of Cell Activities and Stress Adaptations, Ministry of Education, Lanzhou University, Lanzhou 730000, China.,Gansu Key Laboratory of Biomonitoring and Bioremediation for Environmental Pollution, Lanzhou University, Lanzhou 730000, China
| | - YaFei Wang
- School of Pharmacy, Lanzhou University, Lanzhou 730020, China.
| | - GuanLan Liu
- School of Life Sciences, Lanzhou University, Lanzhou 730000, China. .,Key Laboratory of Cell Activities and Stress Adaptations, Ministry of Education, Lanzhou University, Lanzhou 730000, China.,Gansu Key Laboratory of Biomonitoring and Bioremediation for Environmental Pollution, Lanzhou University, Lanzhou 730000, China
| | - Zhiming Zhang
- Gansu Provincial Hospital of TCM, Lanzhou 730000, China
| | - Pingrong Yang
- School of Pharmacy, Lanzhou University, Lanzhou 730020, China. .,Gansu Institute for Drug Control, Lanzhou 730000, China.
| | - Chunjiang Zhang
- School of Life Sciences, Lanzhou University, Lanzhou 730000, China. .,Key Laboratory of Cell Activities and Stress Adaptations, Ministry of Education, Lanzhou University, Lanzhou 730000, China.,Gansu Key Laboratory of Biomonitoring and Bioremediation for Environmental Pollution, Lanzhou University, Lanzhou 730000, China
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26
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Chan ST, Padam BS, Chye FY. Effect of fermentation on the antioxidant properties and phenolic compounds of Bambangan ( Mangifera pajang) fruit. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:303-314. [PMID: 36618056 PMCID: PMC9813291 DOI: 10.1007/s13197-022-05615-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/12/2022] [Accepted: 09/05/2022] [Indexed: 11/17/2022]
Abstract
The study aimed to determine the antioxidant activities and phenolic compounds of Bambangan (Mangifera pajang), a type of wild fruit belongs to the family of Anacardiaceae during fermentation at room (28 °C) and elevated temperature (35 °C). The antioxidant capacity was estimated based on 2,2-diphenyl-1-picyrlhydrazyl (DPPH) scavenging activity, ferric-ion-reducing power (FRAP), 2,2´-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation assay and oxygen-radical absorbing capacity (ORAC). A reversed phase high performance liquid chromatography (HPLC) was used to identify the phenolic compounds. Samples of bambangan fermented at 35 °C achieved the highest FRAP (141.42 mM Fe(II)/g extract) and ABTS values (5.00 mmol TE/g) within the first six days as compared to the samples fermented at room temperature (28 °C), which required 10 days to achieve the highest FRAP and ABTS values. No significant difference was found (p > 0.05) on the antioxidant activity of the samples that were kept at prolonged fermentation and storage. The total phenolic content (TPC) increased throughout the fermentation with the highest value of 44.69 ± 0.01 mg GAE/g. Gallic acid, chlorogenic acid, vanillin, ρ -coumaric acid and rutin are the major phenolic compounds identified in the fermented product. The results suggested that the antioxidant capacity of bambangan is affected by the fermentation temperature and the fermented product could be a source of antioxidants.
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Affiliation(s)
- Shet Teng Chan
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah Malaysia
| | - Birdie Scott Padam
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah Malaysia
| | - Fook Yee Chye
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah Malaysia
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27
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Isolation and Purification of Bacillus amyloliquefaciens D1 Protease and Its Application in the Fermentation of Soybean Milk to Produce Large Amounts of Free Amino Acids. Appl Biochem Biotechnol 2023; 195:451-466. [PMID: 36087231 DOI: 10.1007/s12010-022-04133-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/28/2022] [Indexed: 01/14/2023]
Abstract
In this study, a strain of Bacillus amyloliquefaciens D1, with a notably high production of neutral protease, was isolated from Morchella crassipes. The protease was purified to 10.4-fold with a specific activity of 4542.9 U/mg and 2.7% recovery. The enzyme was purified by 70% (NH4)2SO4 and DEAE-Cellulose-52 column. The estimated molecular mass of the purified protease obtained by SDS-PAGE was approximately 40 kDa. The enzyme was optimally active at pH 6.0 and 50 °C. Furthermore, the maximum hydrolysis rate (Vmax) and apparent Michaelis-Menten constant (Km) values of the purified protease were 8.2 mg/mL and 65.7 µg/(min mL). The enzymatic properties and rapid and efficient purification of Bacillus amyloliquefaciens D1 provide the basis for its potential commercialization and industrial development. Moreover, more essential amino acids, such as isoleucine, leucine, and phenylalanine, would be released when the strain fermented soybean milk, and then a better amino acid profile would be formed in soybean milk. Results suggest that this strain exhibits great potential in fermented soybean milk, and the enzyme could lay a foundation for its industrial application and further research.
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28
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Changes in the Phytochemical and Bioactive Compounds and the Antioxidant Properties of Wolfberry during Vinegar Fermentation Processes. Int J Mol Sci 2022; 23:ijms232415839. [PMID: 36555477 PMCID: PMC9780972 DOI: 10.3390/ijms232415839] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/06/2022] [Accepted: 12/08/2022] [Indexed: 12/15/2022] Open
Abstract
Wolfberry (Lycium barbarum L.), as a kind of functional fruit, has various nutritional and bioactive components, which exhibit healthy benefits. However, wolfberry is not easy to preserve, and the intensive processing of wolfberry needs to be developed. In the present study, the changes in the phytochemical and bioactive compounds, as well as the antioxidant properties of wolfberry, were evaluated in the brewed processes. We found that the sugar contents were significantly decreased, and the total acids values were significantly increased during the fermentation processes. The sugar and fat contents were low in the wolfberry fruit vinegar after fermentation, which is of benefit to human health. In addition, amino acids were examined during the fermentation processes, and histidine, proline, and alanine were found to be the main amino acids in vinegar. The total phenolics and flavonoids contents were significantly increased by 29.4% and 65.7% after fermentation. 4-Hydroxy benzoic acid, 3-hydroxy cinnamic acid, and chlorogenic acid were the primary polyphenols in the wolfberry fruit vinegar. Moreover, the antioxidant activity of wolfberry fruit vinegar was significantly increased compared with that of wolfberry fruit after the fermentation processes. Polysaccharides and polyphenolics were strongly correlated with the antioxidant activity during the fermentation processes. The findings suggest that wolfberry fruit vinegar has a high antioxidant capability, and could be a beneficial food in the human diet.
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29
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Rajan M, Santana Andrade JK, Chagas Barros RG, Farias Lima Guedes TJ, Narain N. Enhancement of polyphenolics and antioxidant activities of jambolan (Syzygium cumini) fruit pulp using solid state fermentation by Aspergillus niger and A. flavus. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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30
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Zhong J, Wang Y, Li C, Yu Q, Xie J, Dong R, Xie Y, Li B, Tian J, Chen Y. Natural variation on free, esterified, glycosylated and insoluble-bound phenolics of Rubus chingii Hu: Correlation between phenolic constituents and antioxidant activities. Food Res Int 2022; 162:112043. [DOI: 10.1016/j.foodres.2022.112043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 09/18/2022] [Accepted: 10/10/2022] [Indexed: 11/29/2022]
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31
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Antioxidant-polyphenols of saw palmetto seeds: statistical optimized production and improved functional properties under solid-state fermentation by Trichoderma reesei. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01675-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
AbstractSaw palmetto seeds (SPS) contain essential phenolic compounds that provide antioxidant, antimicrobial, anti-inflammatory, and anti-diabetic benefits when added to food. Maximized/improved production of these valuable phenolic compounds is the main purpose of this study. Solid-state fermentation (SSF) is a promising processing technique that positively alters the levels of health-promoting compounds in plants and plant residues. Here, a central composite design matrix (16 runs) and response surface methodology were experimentally applied to investigate the best SSF conditions and their interactions for maximum production of phenolic compounds from SPS. A good correlation between actual and expected results was observed with higher multiple coefficients (R2 ~ 0.93–0.97) and strongly significant P values (< 0.0001) proving the accuracy of the statistical model/design. Under optimized SSF conditions, temperature 30 °C, moisture 10%, pH 7.0, and fermentation time 6 days, the total phenolic content and total antioxidant activity of SPS were maximized by 11-fold and 46–49 folds, respectively. According to HPLC analysis, the contents of all identifying polyphenols were 3.3–30.0 times greater in fermented SPS extract (FSPS) than in the unfermented SPS extract (UFSPS). The FSPS extract also contained four new/additional polyphenols (vanillic, p-coumaric, cinnamic, and quercetin). FSPS extract demonstrated much greater antibacterial and antifungal activities than UFSPS extract against various human pathogenic bacteria and fungi. Consequently, the FSPS-phenolic compounds can be exploited as a food supplement and an antimicrobial remedy.
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Wang B, Li G, Li L, Zhang M, Yang T, Xu Z, Qin T. Novel processing strategies to enhance the bioaccessibility and bioavailability of functional components in wheat bran. Crit Rev Food Sci Nutr 2022; 64:3044-3058. [PMID: 36190261 DOI: 10.1080/10408398.2022.2129582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Dietary fiber, polysaccharides and phenols are the representative functional components in wheat bran, which have important nutritional properties and pharmacological effects. However, the most functional components in wheat bran exist in bound form with low bioaccessibility. This paper reviews these functional components, analyzes modification methods, and focuses on novel solid-state fermentation (SSF) strategies in the release of functional components. Mining efficient microbial resources from traditional fermented foods, exploring the law of material exchange between cell populations, and building a stable self-regulation co-culture system are expected to strengthen the SSF process. In addition, emerging biotechnology such as synthetic biology and genome editing are used to transform the mixed fermentation system. Furthermore, combined with the emerging physical-field pretreatment coupled with SSF strategies applied to the modification of wheat bran, which provides a theoretical basis for the high-value utilization of wheat bran and the development of related functional foods and drugs.
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Affiliation(s)
- Baoshi Wang
- School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Henan Institute of Science and Technology, Xinxiang, China
| | - Guangyao Li
- School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Henan Institute of Science and Technology, Xinxiang, China
| | - Linbo Li
- School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Henan Institute of Science and Technology, Xinxiang, China
| | - Mingxia Zhang
- School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Henan Institute of Science and Technology, Xinxiang, China
| | - Tianyou Yang
- School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Henan Institute of Science and Technology, Xinxiang, China
| | - Zhichao Xu
- College of Life Science, Northeast Forestry University, Harbin, China
| | - Tengfei Qin
- Institute of Crop Science, Chinese Academy of Agricultural Sciences (CAAS); Beijing Capital Agribusiness Future Biotechnology, Beijing, China
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Functional and Healthy Yogurts Fortified with Probiotics and Fruit Peel Powders. FERMENTATION 2022. [DOI: 10.3390/fermentation8090469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The application of processing waste by-products along with probiotics is an interesting choice to confer potential functional aspects to food products. This study was designed to investigate the nutritional capacity of freeze-dried mango peel powder (MPP) and banana peel powder (BPP) in the presence of a mixture of three probiotic species (1% of each of three probiotics (Lacticaseibacillus casei (431®), Lacticaseibacillus rhamnosus (LGG®) and Bifidobacterium subsp. Lactis (Bb-12®)) as sources of additional nutrients and prebiotics in fresh and rehydrated freeze-dried (RFD) yogurts for 28 days of refrigerated storage. The net count of probiotics in yogurt fortified with MPP and BPP increased by at least 1 log CFU/g after 4 weeks of refrigerated storage. Adding fruit peel powder (FPP) significantly (p < 0.05) increased fat, ash, and protein contents in both fresh and RFD yogurts in comparison with the control yogurt. Similarly, the total phenolic contents (TPC) and antioxidant activity (AOA) was enhanced significantly (p < 0.05). The TPC reached 2.27 ± 0.18 and 2.73 ± 0.11 mg GAE/g in RFD enriched with BPP and MPP compared to a TPC of 0.31 ± 0.07 mg GAE/g in the control. Additionally, yogurt samples enriched with BPP (Y-5) and MPP (Y-6) demonstrated 12% more sugar contents than non-fortified yogurts (Y-1). Higher titratable acidity and lower pH values were also recorded in the RFD yogurt. Significant differences (p < 0.05) in the color parameters were detected in both fresh and RFD yogurts with reduced brightness (L*) and increased redness (a*) of the product. These findings demonstrated the suitability of MPP and BPP in yogurt formulations to optimize the advantages of such synbiotic products with higher availability of phenolic compounds.
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Tolpeznikaite E, Starkute V, Zokaityte E, Ruzauskas M, Pilkaityte R, Viskelis P, Urbonaviciene D, Ruibys R, Rocha JM, Bartkiene E. Effect of solid-state fermentation and ultrasonication processes on antimicrobial and antioxidant properties of algae extracts. Front Nutr 2022; 9:990274. [PMID: 36091232 PMCID: PMC9453264 DOI: 10.3389/fnut.2022.990274] [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: 07/09/2022] [Accepted: 08/12/2022] [Indexed: 11/25/2022] Open
Abstract
Algal biomass (AB) is prospective source of valuable compounds, however, Baltic Sea macroalgae have some challenges, because of their high microbial and chemical contamination. These problems can be solved, by using appropriate technologies for AG pre-treatment. The aim of this study was to evaluate the influence of two pre-treatments, solid-state fermentation with the Lactiplantibacillus plantarum LUHS135 and ultrasonication, on the antioxidant and antimicrobial characteristics of macro- (Cladophora rupestris, Cladophora glomerata, Furcellaria lumbricalis, Ulva intestinalis) and Spirulina (Arthrospira platensis) extracts. Also, combinations of extracts and LUHS135 were developed and their characteristics were evaluated. The total phenolic compound content was determined from the calibration curve and expressed in mg of gallic acid equivalents; antioxidant activity was measured by a Trolox equivalent antioxidant capacity assay using the DPPH• (1,1-diphenyl-2-picrylhydrazyl), ABTS•+ 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid), FRAP (Ferric Reducing Ability of Plasma) discoloration methods. Antimicrobial activity was measured by using agar well diffusion assay and in a liquid medium. The highest DPPH• and ABTS•+ was shown by C.rupestris and F.lumbricalis extract × LUHS135 combinations, the highest FRAP - by non-pretreated C.rupestris and F.lumbricalis extract × LUHS135 combinations. Ultrasonicated samples inhibited four out of seven tested pathogens. Finally, the tested pre-treatments showed good perspectives and can be recommended for AB valorization.
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Affiliation(s)
- Ernesta Tolpeznikaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vytaute Starkute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Modestas Ruzauskas
- Department of Anatomy and Physiology, Faculty of Veterinary, Lithuanian University of Health Sciences, Kaunas, Lithuania
- Institute of Microbiology and Virology, Faculty of Veterinary, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | | | - Pranas Viskelis
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, Babtai, Lithuania
| | - Dalia Urbonaviciene
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, Babtai, Lithuania
| | - Romas Ruibys
- Institute of Agricultural and Food Sciences, Vytautas Magnus University, Agriculture Academy, Kaunas, Lithuania
| | - João M. Rocha
- Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal
- Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Kaunas, Lithuania
- *Correspondence: Elena Bartkiene
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Combining Transcriptomics and Polyphenol Profiling to Provide Insights into Phenolics Transformation of the Fermented Chinese Jujube. Foods 2022; 11:foods11172546. [PMID: 36076732 PMCID: PMC9455259 DOI: 10.3390/foods11172546] [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: 07/28/2022] [Revised: 08/11/2022] [Accepted: 08/15/2022] [Indexed: 11/17/2022] Open
Abstract
As an important medicine homologous food, Chinese jujube is rich in nutrition and medicinal value. To enhance the bioactive compounds level of Chinese jujube products, three kinds of fungi strains (Rhizopus oryzae, Aspergillus niger and Monascus purpureus) were firstly selected to evaluate their effects on total soluble phenolic compounds (TSPC) and total soluble flavonoids compounds (TSFC) contents during liquid state fermentation of Chinese jujube. As the best strain, the highest contents of TSPC and TSFC could increase by 102.1% (26.02 mg GAE/g DW) and 722.8% (18.76 mg RE/g DW) under M. purpureus fermentation when compared to the unfermented sample, respectively. Qualitative and quantitative analysis of individual polyphenol compounds indicated that proto-catechuic acid, p-hydroxybenzoic acid and chlorogenic acid showed the highest level in the fer-mented Chinese jujube at the 7th day, which was enhanced by 16.72-, 14.05- and 6.03-fold when compared to the control, respectively. Combining with RNA sequencing, function annotation of CAZymes database and polyphenol profiling, three potential transformation pathways of poly-phenol compounds were proposed in the fermented Chinese jujube by M. purpureus, such as the conversion of insoluble bound phenolic acids, rutin and anthocyanin degradation. These findings would be beneficial for better understanding of the biotransformation mechanism of polyphenol compounds in fungi fermentation.
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Effect of Fermentation on the Biochemical Parameters Antioxidant Capacity and Dispersed Composition of Plant Beverages Based on Barley and Hemp Seeds. FERMENTATION 2022. [DOI: 10.3390/fermentation8080384] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Enzymatic processes play a key role in the production of grain-containing food due to their effect on the nutritional properties, rheological characteristics, and contribution to improving the functional and antioxidant proprieties. Eight samples of beverages based on barley grain and hemp seeds were produced (control beverages and beverages fermented by bifidobacteria and propionic acid bacteria). It was found that lactic acid accumulated during fermentation alongside a gradual shift in the pH level in the acidic direction. A comparative analysis of the DPPH activity revealed the highest values for barley-based beverages, ranging from 71.0 to 100.7%, while for the hemp seed-based beverages, the DPPH activity was 64.1–97.9%. The maximum values of DPPH activity were observed during fermentation with a combination of bifidobacteria and propionic acid bacteria concentrates. The highest concentration of polyphenolic compounds and flavonoids was found in barley-based beverages fermented with Propionibacterium freudenreichii (1.26 mg GAE/g and 0.11 mg EQ/g) and a combination of Propionibacterium freudenreichii and Bifidobacterium longum (1.24 mg GAE/g and 0.14 mg EQ/g). Studies have shown an increase in the nutrient content for fermented beverages compared to the control samples. The barley-based beverages exhibited the largest average dynamic particle diameter, and all beverage samples showed a more uniform particle size distribution after microbial fermentation.
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37
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Recent Developments in Fermented Cereals on Nutritional Constituents and Potential Health Benefits. Foods 2022; 11:foods11152243. [PMID: 35954011 PMCID: PMC9368413 DOI: 10.3390/foods11152243] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/20/2022] [Accepted: 07/25/2022] [Indexed: 12/16/2022] Open
Abstract
Fermentation is one of the most economical and safe methods to improve the nutritional value, sensory quality and functional characteristics of raw materials, and it is also an important method for cereal processing. This paper reviews the effects of microbial fermentation on cereals, focusing on their nutritional value and health benefits, including the effects of fermentation on the protein, starch, phenolic compounds contents, and other nutrient components of cereals. The bioactive compounds produced by fermented cereals have positive effects on health regulation. Finally, the future market development of fermented cereal products is summarized and prospected.
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38
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Gong P, Huang Z, Guo Y, Wang X, Yue S, Yang W, Chen F, Chang X, Chen L. The effect of superfine grinding on physicochemical properties of three kinds of mushroom powder. J Food Sci 2022; 87:3528-3541. [PMID: 35789091 DOI: 10.1111/1750-3841.16239] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 04/18/2022] [Accepted: 06/09/2022] [Indexed: 11/28/2022]
Abstract
The effects of superfine grinding on apparent structure, physicochemical properties, and functional characteristics of three kinds of mushroom (Lentinus edodes, Hericium erinaceus, and Cordyceps militaris) powders were investigated. Coarse and 100-mesh powders of the mushrooms were prepared by common grinding, while a superfine powder was obtained by superfine grinding. By comparing the mushrooms before and after grinding, it was found that the mushroom fines did not produce new chemical groups but increased crystallinity. The results of the physicochemical properties revealed that the fines became less fluid after grinding. The protein content and solubility increased as the particle size decreased. The water and oil holding capacity, glucose binding capacity, cation exchange capacity, and antioxidant activity of the mushroom fines increased after grinding. This study provides a theoretical basis for the development process of edible mushroom food, as well as new ideas for the development of edible mushrooms.
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Affiliation(s)
- Pin Gong
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Zihan Huang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Yuxi Guo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Xiaojuan Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Shan Yue
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Wenjuan Yang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Fuxin Chen
- School of Chemistry and Chemical Engineering, Xi'an University of Science and Technology, Xi'an, China
| | - Xiangna Chang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Lei Chen
- Shaanxi Guoren Fungi Science and Technology Industrial Park Co. Ltd, Baoji, China
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Gulsunoglu-Konuskan Z, Kilic-Akyilmaz M. Microbial Bioconversion of Phenolic Compounds in Agro-industrial Wastes: A Review of Mechanisms and Effective Factors. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6901-6910. [PMID: 35164503 DOI: 10.1021/acs.jafc.1c06888] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Agro-industrial wastes have gained great attention as a possible source of bioactive compounds, which may be utilized in various industries including pharmaceutics, cosmetics, and food. The food processing industry creates a vast amount of waste which contains valuable compounds such as phenolics. Polyphenols can be found in soluble (extractable or free), conjugated, and insoluble-bound forms in various plant-based foods including fruits, vegetables, grains, nuts, and legumes. A substantial portion of phenolic compounds in agro-industrial wastes is present in the insoluble-bound form attached to the cell wall structural components and conjugated form which is covalently bound to sugar moieties. These bound phenolic compounds can be released from wastes by hydrolysis of the cell wall and glycosides by microbial enzymes. In addition, they can be converted into unique metabolites by methylation, carboxylation, sulfate conjugation, hydroxylation, and oxidation ability of microorganisms during fermentation. Enhancement of concentration and antioxidant activity of phenolic compounds and production of new metabolites from food wastes by microbial fermentation might be a promising way for better utilization of natural resources. This review provides an overview of mechanisms and factors affecting release and bioconversion of phenolic compounds in agro-industrial wastes by microbial fermentation.
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Affiliation(s)
- Zehra Gulsunoglu-Konuskan
- Faculty of Health Sciences, Nutrition and Dietetics Department, Istanbul Aydin University, Istanbul 34295, Turkey
| | - Meral Kilic-Akyilmaz
- Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Istanbul 34469, Turkey
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40
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Li N, Wang S, Wang T, Liu R, Zhi Z, Wu T, Sui W, Zhang M. Valorization of Wheat Bran by Three Fungi Solid-State Fermentation: Physicochemical Properties, Antioxidant Activity and Flavor Characteristics. Foods 2022; 11:foods11121722. [PMID: 35741920 PMCID: PMC9222537 DOI: 10.3390/foods11121722] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Revised: 05/28/2022] [Accepted: 06/05/2022] [Indexed: 12/10/2022] Open
Abstract
Three medicinal fungi were used to carry out solid-state fermentation (SSF) of wheat bran. The results showed that the use of these fungi for SSF significantly improved wheat bran’s nutritional properties including the extraction yield of soluble dietary fiber (SDF), total phenolic content (TPC), total flavonoid content (TFC), physical properties containing swelling capacity (SC) and oil absorption capacity (OAC), as well as antioxidant activities. Electronic nose and GC–MS analyses showed that fermented wheat bran had different volatiles profiles compared to unfermented wheat bran. The results suggest that SSF by medicinal fungi is a promising way for the high-value utilization of wheat bran.
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Affiliation(s)
- Ningjie Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (N.L.); (S.W.); (T.W.); (T.W.); (W.S.)
| | - Songjun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (N.L.); (S.W.); (T.W.); (T.W.); (W.S.)
| | - Tianli Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (N.L.); (S.W.); (T.W.); (T.W.); (W.S.)
| | - Rui Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (N.L.); (S.W.); (T.W.); (T.W.); (W.S.)
- Correspondence: (R.L.); (M.Z.)
| | - Zijian Zhi
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium;
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (N.L.); (S.W.); (T.W.); (T.W.); (W.S.)
| | - Wenjie Sui
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (N.L.); (S.W.); (T.W.); (T.W.); (W.S.)
| | - Min Zhang
- China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin 300384, China
- Correspondence: (R.L.); (M.Z.)
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41
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Effect on the Properties of Edible Starch-Based Films by the Incorporation of Additives: A Review. Polymers (Basel) 2022; 14:polym14101987. [PMID: 35631869 PMCID: PMC9147565 DOI: 10.3390/polym14101987] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 05/07/2022] [Accepted: 05/09/2022] [Indexed: 12/11/2022] Open
Abstract
At present, people more actively pursuing biodegradable-based food packaging to lower the environmental problems of plastic-based packaging. Starch could become a promising alternative to plastic because of its properties (easily available, nontoxic, tasteless, biodegradable, ecofriendly, and edible). This review article is focused mainly on the impact of the properties of starch-based biodegradable films, such as their thickness, morphology, and optical, water-barrier, mechanical, oxygen-barrier, antioxidant, and antimicrobial properties, after the incorporation of additives, and how such films fulfill the demands of the manufacturing of biodegradable and edible food-based film with preferable performance. The incorporation of additives in starch-based films is largely explained by its functioning as a filler, as shown via a reduction in water and oxygen permeability, increased thickness, and better mechanical properties. Additives also showed antimicrobial and antioxidant properties in the films/coatings, which would positively impact the shelf life of coated or wrapped food material.
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Identification of nutritional values of the fermentative extract from the mixture of Stereum hirsutum mycelial substrates and ginseng extracts. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113179] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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43
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Gómez-García R, Sánchez-Gutiérrez M, Freitas-Costa C, Vilas-Boas AA, Campos DA, Aguilar CN, Madureira AR, Pintado M. Prebiotic effect, bioactive compounds and antioxidant capacity of melon peel (Cucumis melo L. inodorus) flour subjected to in vitro gastrointestinal digestion and human faecal fermentation. Food Res Int 2022; 154:111045. [DOI: 10.1016/j.foodres.2022.111045] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 02/16/2022] [Accepted: 02/18/2022] [Indexed: 12/25/2022]
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44
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Liu W, Dun M, Liu X, Zhang G, Ling J. Effects on total phenolic and flavonoid content, antioxidant properties, and angiotensin I-converting enzyme inhibitory activity of beans by solid-state fermentation with Cordyceps militaris. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2048009] [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)
- Weiwei Liu
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, SD, China
| | - Mengqian Dun
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, SD, China
| | - Xinyuan Liu
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, SD, China
| | - Guoying Zhang
- Shandong University of Traditional Chinese Medicine, Jinan, SD, China
| | - Jianya Ling
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, SD, China
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45
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Alrosan M, Tan TC, Koh WY, Easa AM, Gammoh S, Alu'datt MH. Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates. Crit Rev Food Sci Nutr 2022; 63:7677-7691. [PMID: 35266840 DOI: 10.1080/10408398.2022.2049200] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Demands for high nutritional value-added food products and plant-based proteins have increased over the last decade, in line with the growth of the human population and consumer health awareness. The quality of the plant-based proteins depends on their digestibility, amino acid content, and residues of non-nutritive compounds, such as phenolic compounds, anti-nutritional compounds, antioxidants, and saponins. The presence of these non-nutritive compounds could have detrimental effects on the quality of the proteins. One of the solutions to address these shortcomings of plant-based proteins is fermentation, whereby enzymes that present naturally in microorganisms used during fermentation are responsible for the cleavage of the bonds between proteins and non-nutritive compounds. This mechanism has pronounced effects on the non-nutritive compounds, resulting in the enhancement of protein digestibility and functional properties of plant-based proteins. We assert that the types of plant-based proteins and microorganisms used during fermentation must be carefully addressed to truly enhance the quality, functional properties, and health functionalities of plant-based proteins.Supplemental data for this article is available online at here. show.
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Affiliation(s)
- Mohammad Alrosan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Pulau Pinang, Malaysia
- Faculty of Agriculture, Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Thuan-Chew Tan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Pulau Pinang, Malaysia
| | - Wee Yin Koh
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia
| | - Azhar Mat Easa
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Pulau Pinang, Malaysia
| | - Sana Gammoh
- Faculty of Agriculture, Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Muhammad H Alu'datt
- Faculty of Agriculture, Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
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46
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Park SY, Yang D, Ha SH, Lee SY. Production of phenylpropanoids and flavonolignans from glycerol by metabolically engineered Escherichia coli. Biotechnol Bioeng 2022; 119:946-962. [PMID: 34928495 DOI: 10.1002/bit.28008] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 11/27/2021] [Accepted: 12/06/2021] [Indexed: 01/07/2023]
Abstract
Phenylpropanoids are a group of plant natural products with medicinal importance derived from aromatic amino acids. Here, we report the production of two representative phenylpropanoids-coniferyl alcohol (CA) and dihydroquercetin (DHQ)-from glycerol by engineered Escherichia coli. First, an E. coli strain capable of producing 187.7 mg/L of CA from glycerol was constructed by the introduction of hpaBC from E. coli and OMT1, 4CL4, and CCR1 from Arabidopsis thaliana to the p-coumaric acid producer. Next, an E. coli strain capable of producing 239.4 mg/L of DHQ from glycerol was constructed by the introduction of F3H, TT7, and CPR from A. thaliana to the naringenin producer, followed by engineering the signal peptide of a cytochrome P450 TT7. Furthermore, to demonstrate the production of flavonolignans, a group of heterodimeric phenylpropanoids, from glycerol, ascorbate peroxidase 1 from Silybum marianum was employed and engineered to produce 0.04 μg/L of silybin and 1.29 μg/L of isosilybin from glycerol by stepwise culture. Finally, a single strain harboring all the 16 necessary genes was constructed, resulting in 0.12 μg/L of isosilybin production directly from glycerol. The strategies described here will be useful for the production of pharmaceutically important yet complex natural products.
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Affiliation(s)
- Seon Young Park
- Department of Chemical and Biomolecular Engineering (BK21 Four Program), Metabolic and Biomolecular Engineering National Research Laboratory, Systems Metabolic Engineering and Systems Healthcare (SMESH) Cross-Generation Collaborative Laboratory, Institute for the BioCentury, Korea Advanced Institute of Science and Technology (KAIST), Daejeon, Republic of Korea
- BioProcess Engineering Research Center, KAIST, Daejeon, Republic of Korea
| | - Dongsoo Yang
- Department of Chemical and Biomolecular Engineering (BK21 Four Program), Metabolic and Biomolecular Engineering National Research Laboratory, Systems Metabolic Engineering and Systems Healthcare (SMESH) Cross-Generation Collaborative Laboratory, Institute for the BioCentury, Korea Advanced Institute of Science and Technology (KAIST), Daejeon, Republic of Korea
- BioProcess Engineering Research Center, KAIST, Daejeon, Republic of Korea
| | - Shin Hee Ha
- Department of Chemical and Biomolecular Engineering (BK21 Four Program), Metabolic and Biomolecular Engineering National Research Laboratory, Systems Metabolic Engineering and Systems Healthcare (SMESH) Cross-Generation Collaborative Laboratory, Institute for the BioCentury, Korea Advanced Institute of Science and Technology (KAIST), Daejeon, Republic of Korea
| | - Sang Yup Lee
- Department of Chemical and Biomolecular Engineering (BK21 Four Program), Metabolic and Biomolecular Engineering National Research Laboratory, Systems Metabolic Engineering and Systems Healthcare (SMESH) Cross-Generation Collaborative Laboratory, Institute for the BioCentury, Korea Advanced Institute of Science and Technology (KAIST), Daejeon, Republic of Korea
- BioProcess Engineering Research Center, KAIST, Daejeon, Republic of Korea
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Liao W, Liu S, Dong R, Xie J, Chen Y, Hu X, Xie J, Xue P, Feng L, Yu Q. Mixed solid-state fermentation for releasing bound polyphenols from insoluble dietary fiber in carrots via Trichoderma viride and Aspergillus niger. Food Funct 2022; 13:2044-2056. [PMID: 35107107 DOI: 10.1039/d1fo03107d] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study aimed to explore the release mechanism of bound polyphenols (BP) from the insoluble dietary fiber (IDF) in carrots via mixed solid-state fermentation (MSF) using Trichoderma viride and Aspergillus niger. The results indicated that BP released by MSF (80.8759 mg GAE per 10 g DW) was significantly higher than that by alkaline hydrolysis. In addition, 17 polyphenols were detected and their biotransformation pathways were proposed. Quantitative analysis showed that MSF released numerous p-coumaric and organic acids, which led to both an enhancement in α-amylase inhibitory activity and elevated antioxidant enzyme activity in Caenorhabditis elegans (C. elegans). Furthermore, the dynamic changes in the carbohydrate-hydrolyzing enzymes and the structural characteristics indicated that the destruction of hemicellulose, the deposition of lignin and the secretion of xylanase were vital for the release of BP. Overall, this study demonstrated that MSF is beneficial for the release of BP from IDF, which could provide new insight into the utilization of agricultural byproducts in a more natural and economical way.
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Affiliation(s)
- Wang Liao
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Shuai Liu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Ruihong Dong
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Xiaobo Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Jiayan Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Puyou Xue
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Lei Feng
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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Salević A, Stojanović D, Lević S, Pantić M, Đorđević V, Pešić R, Bugarski B, Pavlović V, Uskoković P, Nedović V. The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning. Foods 2022; 11:foods11030390. [PMID: 35159540 PMCID: PMC8834357 DOI: 10.3390/foods11030390] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/21/2022] [Accepted: 01/24/2022] [Indexed: 02/04/2023] Open
Abstract
In this study, in order to develop zein-based, edible, functional food-contact materials in different forms incorporating sage extract (10, 20, and 30%), solvent casting and electrospinning were employed. The study aimed to assess the effects of the applied techniques and the extract’s incorporation on the materials’ properties. The solvent casting generated continuous and compact films, where the extract’s incorporation provided more homogenous surfaces. The electrospinning resulted in non-woven mats composed of ribbon-like fibers in the range of 1.275–1.829 µm, while the extract’s incorporation provided thinner and branched fibers. The results indicated the compatibility between the materials’ constituents, and efficient and homogenous extract incorporation within the zein matrices, with more probable interactions occurring during the solvent casting. All of the formulations had a high dry matter content, whereas the mats and the formulations incorporating the extract had higher solubility and swelling in water. The films and mats presented similar DPPH• and ABTS•+ radical scavenging abilities, while the influence on Staphylococcus aureus and Salmonella enterica subsp. enterica serovar Typhimurium bacteria, and the growth inhibition, were complex. The antioxidant and antibacterial activity of the materials were more potent after the extract’s incorporation. Overall, the results highlight the potential of the developed edible materials for use as food-contact materials with active/bioactive functionality.
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Affiliation(s)
- Ana Salević
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (A.S.); (S.L.); (M.P.); (V.P.)
| | - Dušica Stojanović
- Department of Materials Science and Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (D.S.); (P.U.)
| | - Steva Lević
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (A.S.); (S.L.); (M.P.); (V.P.)
| | - Milena Pantić
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (A.S.); (S.L.); (M.P.); (V.P.)
| | - Verica Đorđević
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (V.Đ.); (R.P.); (B.B.)
| | - Radojica Pešić
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (V.Đ.); (R.P.); (B.B.)
| | - Branko Bugarski
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (V.Đ.); (R.P.); (B.B.)
| | - Vladimir Pavlović
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (A.S.); (S.L.); (M.P.); (V.P.)
| | - Petar Uskoković
- Department of Materials Science and Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (D.S.); (P.U.)
| | - Viktor Nedović
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (A.S.); (S.L.); (M.P.); (V.P.)
- Correspondence: ; Tel.: +381-11-441-3154
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Lemes AC, Egea MB, de Oliveira Filho JG, Gautério GV, Ribeiro BD, Coelho MAZ. Biological Approaches for Extraction of Bioactive Compounds From Agro-industrial By-products: A Review. Front Bioeng Biotechnol 2022; 9:802543. [PMID: 35155407 PMCID: PMC8829320 DOI: 10.3389/fbioe.2021.802543] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Accepted: 12/14/2021] [Indexed: 12/17/2022] Open
Abstract
Bioactive compounds can provide health benefits beyond the nutritional value and are originally present or added to food matrices. However, because they are part of the food matrices, most bioactive compounds remain in agroindustrial by-products. Agro-industrial by-products are generated in large quantities throughout the food production chain and can—when not properly treated—affect the environment, the profit, and the proper and nutritional distribution of food to people. Thus, it is important to adopt processes that increase the use of these agroindustrial by-products, including biological approaches, which can enhance the extraction and obtention of bioactive compounds, which enables their application in food and pharmaceutical industries. Biological processes have several advantages compared to nonbiological processes, including the provision of extracts with high quality and bioactivity, as well as extracts that present low toxicity and environmental impact. Among biological approaches, extraction from enzymes and fermentation stand out as tools for obtaining bioactive compounds from various agro-industrial wastes. In this sense, this article provides an overview of the main bioactive components found in agroindustrial by-products and the biological strategies for their extraction. We also provide information to enhance the use of these bioactive compounds, especially for the food and pharmaceutical industries.
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Affiliation(s)
- Ailton Cesar Lemes
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- *Correspondence: Ailton Cesar Lemes, ; Maria Alice Zarur Coelho,
| | | | | | - Gabrielle Victoria Gautério
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Bernardo Dias Ribeiro
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Maria Alice Zarur Coelho
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- *Correspondence: Ailton Cesar Lemes, ; Maria Alice Zarur Coelho,
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50
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Vinasse bio-valorization for enhancement of Pleurotus biomass productivity: chemical characterization and carbohydrate analysis. BIOMASS CONVERSION AND BIOREFINERY 2022. [DOI: 10.1007/s13399-021-02198-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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