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Wang W, Li S, Zhu Y, Cui X, Sheng Z, Wang H, Cheng Z. Antioxidant and Neuroprotective Effects of Seed Oils from Trichosanthes kirilowii and T. laceribractea in Caenorhabditis elegans: A Comparative Analysis and Mechanism Study. Antioxidants (Basel) 2024; 13:861. [PMID: 39061929 PMCID: PMC11273834 DOI: 10.3390/antiox13070861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2024] [Revised: 07/14/2024] [Accepted: 07/17/2024] [Indexed: 07/28/2024] Open
Abstract
Excess reactive oxygen species (ROS) can accelerate amyloid β (Aβ) aggregation and tau protein hyperphosphorylation in neuron cells, which further leads to neurodegenerative diseases such as Alzheimer's disease (AD). Therefore, there is an urgent need to find natural and safe antioxidants for preventing or treating such neurodegenerative diseases. The seeds of Trichosanthes kirilowii Maxim and T. laceribractea Hayata have long been used for medicinal and edible purposes in China. However, the antioxidant and neuroprotective activities and underlying mechanisms of their seed oils still remain unclear. Herein, we examine the antioxidant and neuroprotective effects of seed oils extracted from different germplasms, T. kirilowii (YNHH and SDJN) and T. laceribractea (ZJQT and SXHZ), on ROS levels and neuroprotective activities in C. elegans. The results demonstrated that the seed oils significantly reduced the ROS levels in C. elegans by 17.03-42.74%, with T. kirilowii (YNHH and SDJN) exhibiting significantly stronger ROS scavenging abilities than T. laceribractea (ZJQT and SXHZ). The seed oils from T. kirilowii (YNHH and SDJN) alleviated the production and aggregation of Aβ and the phosphorylation and polymerization of tau, suggesting a potential neuroprotective role. Conversely, seed oils from T. laceribractea (ZJQT and SXHZ) show minimal neuroprotective effects in C. elegans. These differential outcomes might stem from distinct mechanisms underlying antioxidant and neuroprotective effects, with the ctl-2 gene implicated as pivotal in mediating the significant neuroprotective effects of seed oils from T. kirilowii (YNHH and SDJN). Our findings have provided valuable insights into the antioxidant and neuroprotective properties of T. kirilowii seed oils, paving the way for further research aimed at elucidating the underlying mechanisms and exploring their potential therapeutic applications in combating neurodegenerative diseases.
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Affiliation(s)
| | | | | | | | | | | | - Zhou Cheng
- School of Life Sciences and Technology, Tongji University, Shanghai 200092, China; (W.W.); (S.L.); (Y.Z.); (X.C.); (Z.S.); (H.W.)
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Mandalari G, Pennisi R, Gervasi T, Sciortino MT. Pistacia vera L. as natural source against antimicrobial and antiviral resistance. Front Microbiol 2024; 15:1396514. [PMID: 39011148 PMCID: PMC11246903 DOI: 10.3389/fmicb.2024.1396514] [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: 03/05/2024] [Accepted: 06/10/2024] [Indexed: 07/17/2024] Open
Abstract
Increased global research is focused on the development of novel therapeutics to combat antimicrobial and antiviral resistance. Pistachio nuts represent a good source of protein, fiber, monounsaturated fatty acids, minerals, vitamins, and phytochemicals (carotenoids, phenolic acids, flavonoids and anthocyanins). The phytochemicals found in pistachios are structurally diverse compounds with antimicrobial and antiviral potential, demonstrated as individual compounds, extracts and complexed into nanoparticles. Synergistic effects have also been reported in combination with existing drugs. Here we report an overview of the antimicrobial and antiviral potential of pistachio nuts: studies show that Gram-positive bacterial strains, such as Staphylococcus aureus, are the most susceptible amongst bacteria, whereas antiviral effect has been reported against herpes simplex virus 1 (HSV-1). Amongst the known pistachio compounds, zeaxanthin has been shown to affect both HSV-1 attachment penetration of human cells and viral DNA synthesis. These data suggest that pistachio extracts and derivatives could be used for the topical treatment of S. aureus skin infections and ocular herpes infections.
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Affiliation(s)
- Giuseppina Mandalari
- Department of Chemical, Biological, Pharmaceutical, and Environmental Science, University of Messina, Messina, Italy
| | - Rosamaria Pennisi
- Department of Chemical, Biological, Pharmaceutical, and Environmental Science, University of Messina, Messina, Italy
| | - Teresa Gervasi
- Department of Biomedical and Dental Science and Morphofunctional Imaging, University of Messina, Messina, Italy
| | - Maria Teresa Sciortino
- Department of Chemical, Biological, Pharmaceutical, and Environmental Science, University of Messina, Messina, Italy
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Roudbari M, Barzegar M, Sahari MA, Gavlighi HA. Formulation of functional gummy candies containing natural antioxidants and stevia. Heliyon 2024; 10:e31581. [PMID: 38841479 PMCID: PMC11152653 DOI: 10.1016/j.heliyon.2024.e31581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 05/11/2024] [Accepted: 05/16/2024] [Indexed: 06/07/2024] Open
Abstract
The research aimed to enhance the nutritional value of gummy candies by incorporating pistachio green hull extract (PGHE), stevia, and starch into the formulations. The gummy candies formulations were optimized using PGHE (1-5 %), stevia (0.013-0.040 %) and gelatin-to-starch ratio (9:1, 2:8, and 3:7) by response surface methodology (RSM), central composite design (CCD), with six center points. The physicochemical and textural properties of the gummy candies were assessed. Three optimal formulations were determined, which were preferred by the majority of panelists. One of them was selected for testing total phenolic content (680.31 ± 0.6 mg GAE/100g gummy candy), antioxidant activity (IC50 = 277 μg/mL), FTIR analysis, morphology examination, and storage stability. This study resulted in the development of gummy candies that not only offer a reduced-sugar product (50 %; equal to 12 % of sucrose) with high antioxidant activity but also eliminate the need for artificial flavors and synthetic colorants in the formulation.
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Affiliation(s)
- Mozhgan Roudbari
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box, 4155-336, Tehran, Iran
| | - Mohsen Barzegar
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box, 4155-336, Tehran, Iran
| | - Mohammad Ali Sahari
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box, 4155-336, Tehran, Iran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box, 4155-336, Tehran, Iran
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Kepekci RA, Şekeroğlu G, Alhveis I. Development of bioactive and environmentally friendly chitosan-based film using waste of pistachio dehulling process as a novel promising food packaging material. Int J Biol Macromol 2024; 272:132866. [PMID: 38844283 DOI: 10.1016/j.ijbiomac.2024.132866] [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: 11/21/2023] [Revised: 05/05/2024] [Accepted: 06/01/2024] [Indexed: 06/11/2024]
Abstract
Chitosan films containing different amounts of pistachio hull methanol extract (PHE) (2 %, 4 %, 8 % w/v) were produced. LC-MS/MS analysis demonstrated that tannic acid (207.74 mg/g PHE), gallic acid (46.63 mg/g PHE), protocatechuic acid (27.79 mg/g PHE), quinic acid (16.41 mg/g PHE), isoquercitrin (15.2 mg/g PHE) were the most abundant phenolic compounds in PHE. The biological activity test results indicated that PHE enhanced the antioxidant and antibacterial activities of chitosan films. Chitosan-based films with 8 % PHE showed significant antimicrobial activity on all microorganisms tested. Chitosan films containing even the lowest concentration of PHE effectively inhibited DPPH free radicals, indicating a significant antioxidant activity. The increase in the amount of PHE caused a decrease in the L* value and an increase in the a* and b* values. It was found that the tensile strength and elongation at break of the films containing PHE were higher than those of the control film. Chitosan film with 4 % PHE exhibited the highest values of tensile strength (10.72 ± 1.06 MPa) and elongation at break (198.57 ± 10.34 %). FTIR analysis showed that PHE modified the intermolecular interactions in the film matrix, leading to the expansion of the CC bond and an increase in the intensity of the CO bands. Thermal analysis displayed that chitosan films incorporating PHE exhibited higher thermal stability compared to control films. PHE can be used as a bioactive supportive material in food packaging.
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Affiliation(s)
- Remziye Aysun Kepekci
- Department of Biology, Faculty of Science and Arts, Gaziantep University, Gaziantep, Turkey.
| | - Gülten Şekeroğlu
- Department of Food Processing, Naci Topçuoğlu Vocational School, Gaziantep University, Gaziantep, Turkey
| | - Iman Alhveis
- Department of Biology, Faculty of Science and Arts, Gaziantep University, Gaziantep, Turkey
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Noruzi H, Aziz-Aliabadi F, Imari ZK. Effects of different levels of pistachio (Pistachia vera) green hull aqueous extract on performance, intestinal morphology and antioxidant capacity in Eimeria challenged broilers. Poult Sci 2024; 103:103667. [PMID: 38574462 PMCID: PMC11004999 DOI: 10.1016/j.psj.2024.103667] [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: 01/05/2024] [Revised: 03/09/2024] [Accepted: 03/12/2024] [Indexed: 04/06/2024] Open
Abstract
A total of 576-day-old Ross 308 broilers chicks (male) were used to evaluate the effect of various levels of pistachio green hull aqueous extract (PHE) and Eimeria challenge on the growth performance, intestinal health and antioxidant capacity. During infection period (25-42 d), treatments included: 1) control + unchallenged (negative control, NC), 2) 200 ppm PHE + unchallenged, 3) 300 ppm PHE + unchallenged, 4) 400 ppm PHE + unchallenged, 5) control + challenged (positive control, PC), 6) 200 ppm PHE + challenged, 7) 300 ppm PHE + challenged and 8) 400 ppm PHE + challenged (with 6 replications for each treatment). The outcomes revealed that in the challenged birds, average body weight gain (ABW), daily weight gain (DWG), and feed conversion ratio (FCR) linearly improved with increasing the PHE levels (P < 0.05). Infected broilers had lower daily feed intake (DFI) compared to unchallenged birds (P < 0.05). Villus height (VH), villus height to crypt depth (VH: CD) ratio and villus surface area (VSA) reduced linearly (P < 0.05), while muscle layer thickness (MT) increased linearly in challenged birds (P < 0.05). The consumption of the PHE significantly reduced the excreta oocytes and duodenum and jejunum lesion scores in Eimeria-challenged broilers (P < 0.05). By increasing the PHE levels, total antioxidant capacity (TAC) and superoxide dismutase (SOD) levels increased (P < 0.05), while the Eimeria challenge reduced TAC, SOD, and glutathione peroxidase (GPx) levels (P <0.05). In general, the use of PHE in the broilers diet improved the antioxidant capacity, birds performance, but diminished the excreta oocytes and lesion scores with no negative effect on the intestinal morphology.
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Affiliation(s)
- Hadi Noruzi
- Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Fatemeh Aziz-Aliabadi
- Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
| | - Zeyad Kamal Imari
- Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
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Barekat S, Nasirpour A, Keramat J, Dinari M, Sedaghat Doost A, Van der Meeren P. Extraction of phenolic compounds from walnut green husk ( Juglans regia L.) by Salting-Out extraction method. Prep Biochem Biotechnol 2024; 54:680-690. [PMID: 37950423 DOI: 10.1080/10826068.2023.2273481] [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: 11/12/2023]
Abstract
Some factors in the salting-out extraction (SOE) method play a major role. The aim of this study was to investigate the interaction effects of the phase forming components and consequently select the best conditions to achieve a highly efficient recovery of phenolic compounds from walnut green husks (Juglans regia L.) using mixtures of ethanol and aqueous ammonium sulfate solutions. According to the results that were analyzed by response surface methodology, the optimal extraction conditions were obtained at ethanol: salt: water ratio of 34.8: 15.1: 54.4 (w/w) at a pH of 6-6.5 and 25 °C. At the optimal conditions, the overall phenolic and flavonoid content, and antioxidant activity were significantly higher than obtained by the conventional method. In addition, at a higher scale (i.e., 5 kg), similar results were obtained. Thus, it can be concluded that SOE has the potential to be scaled up for the simultaneous separation and purification of compounds from plant biomass. This paper is addressing extraction techniques, measurement, and characterization of new natural phenolic compounds from an agricultural by-product and valorization of waste.
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Affiliation(s)
- Sorour Barekat
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
| | - Ali Nasirpour
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Javad Keramat
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Mohammad Dinari
- Department of Chemistry, Isfahan University of Technology, Isfahan, Iran
| | - Ali Sedaghat Doost
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
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Roudbari M, Barzegar M, Sahari MA. Pistachio green hull and pomegranate peel extracts as two natural antiglycation agents. Food Sci Nutr 2024; 12:3688-3695. [PMID: 38726394 PMCID: PMC11077175 DOI: 10.1002/fsn3.4039] [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: 08/20/2023] [Revised: 02/01/2024] [Accepted: 02/03/2024] [Indexed: 05/12/2024] Open
Abstract
Advanced glycation end products (AGEs) are formed in the final step of the nonenzymatic Maillard reaction, which can contribute to various health problems such as diabetes mellitus, renal failure, and chronic inflammation. Bioactive compounds with antiglycation properties have the potential to inhibit AGE-related diseases. This study investigated the antiglycation potential of pistachio green hull (PGH) and pomegranate peel (PP) extracts, which are polyphenol-rich agro-residues, against fluorescent AGE formation and compared the results with pyridoxine (vitamin B6), metformin, and EDTA (as usual chemical antiglycation agents). The results showed that PGH and PP effectively inhibited the formation of AGEs in bovine serum albumin-glucose (BSA-Glu) and BSA-fructose (BSA-Fru) with antiglycation activities ranging from 92% to 97%. PP extract (with an IC50 of 94 mg ml-1) had a greater antiglycation ability than PGH extract (with an IC50 of 142 mg ml-1). Also, results indicated that the antiglycation activities of the extracts were comparable to that of pyridoxine, and higher than metformin and EDTA. These findings suggest that the two studied extracts can be used for sustainable production of high-added-value food products with a positive effect on consumers' health.
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Affiliation(s)
- Mozhgan Roudbari
- Department of Food Science and Technology, Faculty of AgricultureTarbiat Modares UniversityTehranIran
| | - Mohsen Barzegar
- Department of Food Science and Technology, Faculty of AgricultureTarbiat Modares UniversityTehranIran
| | - Mohammad Ali Sahari
- Department of Food Science and Technology, Faculty of AgricultureTarbiat Modares UniversityTehranIran
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Tian J, Wang Y, Huang J, Yan H, Duan Y, Wang J, Zhou C, Huang Z. Effects of Dietary Gracilaria lichenoides and Bacillus amyloliquefaciens on Growth Performance, Antioxidant Capacity, and Intestinal Health of Penaeus monodon. BIOLOGY 2024; 13:252. [PMID: 38666864 PMCID: PMC11047885 DOI: 10.3390/biology13040252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 04/01/2024] [Accepted: 04/04/2024] [Indexed: 04/28/2024]
Abstract
This research sought to assess the effects of dietary supplements with Gracilaria lichenoides and Bacillus amyloliquefaciens, either individually or combined, on the growth performance, antioxidant capacity, and intestinal function of Penaeus monodon. A total of 840 shrimps were randomly assigned to 28 tanks with an average initial weight of (1.04 ± 0.03) g (30 shrimp per tank) with 7 different treatment groups and 4 replicates per treatment. The control treatment (C) consisted of a basal diet; in contrast, the experimental groups were complement with varying levels of G. lichenoides (3% or 8%), either alone (S3 and S8) or in combination with B.amyloliquefaciens at different concentrations (3% G. lichenoides and 109 CFU/g-S3B9; 8% G. lichenoides and 1011 CFU/g B. amyloliquefaciens-S8B11; 109 CFU/g B. amyloliquefaciens-S9; 1011 CFU/g B. amyloliquefaciens-B11). The results indicated that the maximum values of final body weight (FBW) (10.49 ± 0.90) g, weight gain rate (WGR) (908.94 ± 33.58) g, and specific growth rate (SGR) (4.20 ± 0.06) g were perceived in the 3% G. lichenoide diet treatment, and compared with the control group, the difference was significant (p < 0.05). The whole-body lipid content of shrimp in the B9 group was significantly higher than that in the B11 group (p < 0.05), but no significant difference was observed when compared with shrimp fed other diets (p > 0.05). The ash content of shrimp in the B9 group was found to be significantly higher than that in the S3B9 group (p < 0.05). Furthermore, the lipase activity in the stomach and intestines of the experimental groups exhibited a statistically significantly increase compared to the control (p < 0.05). In comparison to the control group, the hepatopancreas of the S3 group exhibited a significant increase in the activities of glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), and antioxidant genes [SOD, catalase (CAT), GSH-Px, thioredoxin (Trx), Hippo, and NF-E2-related factor 2 (Nrf2)] expression levels (p < 0.05). Additionally, the activities of total antioxidant capacity (T-AOC), SOD, peroxidase (POD), and antioxidant genes (CAT, GSH-Px, Trx, and Hippo) in the S3B9 treatment of hepatopancreas showed significant improvement (p < 0.05). The inclusion of dietary G. lichenoides and B. amyloliquefaciens resulted in enhanced relative expression of intestinal lipid metabolism genes (fatty acid synthetase (FAS), lipophorin receptor (LR), fatty acid transport protein 1 (FATP1)) and suppressed the expression of the long-chain fatty acid-CoA ligase 4 (LCL4) gene. Analysis of microbiota sequencing indicated improvements in composition and structure, with notable increases in Firmicutes at the phylum level and Vibrio at the genus level in the S3 group, as well as an increase in Tenericutes at the genus level in the S8B11 group. Overall, the inclusion of dietary G. lichenoides and B. amyloliquefaciens positively impacted the growth, antioxidant capacity, and microbial composition of shrimp, with particular enhancement observed in shrimp fed a supplementary 3% G. lichenoides diet.
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Affiliation(s)
- Jialin Tian
- College of Fisheries and Life Science, Shanghai Ocean University, Shanghai 201306, China; (J.T.); (H.Y.)
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (J.H.); (Y.D.); (J.W.)
| | - Yun Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (J.H.); (Y.D.); (J.W.)
- Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Hainan Engineering Research Center of Deep-Sea Aquaculture and Processing, Sanya Tropical Fisheries Research Institute, Sanya 572018, China
| | - Jianhua Huang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (J.H.); (Y.D.); (J.W.)
| | - Hailiang Yan
- College of Fisheries and Life Science, Shanghai Ocean University, Shanghai 201306, China; (J.T.); (H.Y.)
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (J.H.); (Y.D.); (J.W.)
| | - Yafei Duan
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (J.H.); (Y.D.); (J.W.)
| | - Jun Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (J.H.); (Y.D.); (J.W.)
- Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Hainan Engineering Research Center of Deep-Sea Aquaculture and Processing, Sanya Tropical Fisheries Research Institute, Sanya 572018, China
| | - Chuangpeng Zhou
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (J.H.); (Y.D.); (J.W.)
- Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Hainan Engineering Research Center of Deep-Sea Aquaculture and Processing, Sanya Tropical Fisheries Research Institute, Sanya 572018, China
| | - Zhong Huang
- Shenzhen Base of South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shenzhen 518121, China;
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Nabi BG, Mukhtar K, Ansar S, Hassan SA, Hafeez MA, Bhat ZF, Mousavi Khaneghah A, Haq AU, Aadil RM. Application of ultrasound technology for the effective management of waste from fruit and vegetable. ULTRASONICS SONOCHEMISTRY 2024; 102:106744. [PMID: 38219546 PMCID: PMC10825644 DOI: 10.1016/j.ultsonch.2023.106744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 12/13/2023] [Accepted: 12/20/2023] [Indexed: 01/16/2024]
Abstract
Food waste presents a continuous challenge for the food industry, leading to environmental pollution and economic issues. A substantial amount of waste, including by-products from fruits and vegetables, non-edible food items, and other waste materials, is produced throughout the food supply chain, from production to consumption. Recycling and valorizing waste from perishable goods is emerging as a key multidisciplinary approach within the circular bio-economy framework. This waste, rich in raw by-products, can be repurposed as a natural source of ingredients. Researchers increasingly focus on biomass valorization to extract and use components that add significant value. Traditional methods for extracting these bio-compounds typically require the use of solvents and are time-consuming, underscoring the need for innovative techniques like ultrasound (US) extraction. Wastes from the processing of fruits and vegetables in the food industry can be used to develop functional foods and edible coatings, offering protection against various environmental factors. This comprehensive review paper discusses the valorization of waste from perishable items like fruits and vegetables using US technology, not only to extract valuable components from waste but also to treat wastewater in the beverage industry. It also covers the application of biomolecules recovered from this process in the development of functional foods and packaging.
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Affiliation(s)
- Brera Ghulam Nabi
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Kinza Mukhtar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Sadia Ansar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Syed Ali Hassan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Muhammad Adnan Hafeez
- Department of Human Nutrition and Food Technology, Faculty of Allied Health Sciences, Superior University Lahore, Pakistan
| | - Zuhaib F Bhat
- Division of Livestock Products Technology, Skuast-J, Jammu, India
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland; Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran.
| | - Ahsan Ul Haq
- Department of Forestry & Range Management, Faculty of Agriculture, University of Agriculture, Faisalabad 38000, Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
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Nasrollahzadeh A, Mollaei Tavani S, Arjeh E, Jafari SM. Production of conjugated linoleic acid by lactic acid bacteria; important factors and optimum conditions. Food Chem X 2023; 20:100942. [PMID: 38144824 PMCID: PMC10740029 DOI: 10.1016/j.fochx.2023.100942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 09/30/2023] [Accepted: 10/11/2023] [Indexed: 12/26/2023] Open
Abstract
Conjugated linoleic acid (CLA) has recently attracted significant attention as a health-promoting compound. CLA is a group of positional isomers of linoleic acid (LA) with a conjugated double bond naturally occurring in dairy and ruminant meat products. Microbial biosynthesis of CLA is a practical approach for commercial production due to its high safety and purity. There are some factors for the microbial CLA production such as strain type, microbial growth phase, pH, temperature and incubation time, based on which the amount and type of CLA can be controlled. Understanding the interplay of these factors is essential in optimizing the quantity and composition of microbial CLA, as discussed in the current study. Further exploration of CLA and its influences on human health remains a dynamic and evolving area of study.
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Affiliation(s)
- Ahmad Nasrollahzadeh
- Department of Food Science and Technology, Urmia University, Urmia, Iran
- Nobonyad Nasr Food Industry Specialists Company, Tehran, Iran
| | - Samaneh Mollaei Tavani
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Edris Arjeh
- Department of Food Science and Technology, Urmia University, Urmia, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
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11
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Shahdadi F, Khorasani S, Salehi-Sardoei A, Fallahnajmabadi F, Fazeli-Nasab B, Sayyed RZ. GC-MS profiling of Pistachio vera L., and effect of antioxidant and antimicrobial compounds of it's essential oil compared to chemical counterparts. Sci Rep 2023; 13:21694. [PMID: 38066078 PMCID: PMC10709598 DOI: 10.1038/s41598-023-48844-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2023] [Accepted: 11/30/2023] [Indexed: 12/18/2023] Open
Abstract
All elements of the pistachio tree are considered raw pistachio by-products. The soft hull makes up the majority of these by-products. It contains proteins, fats, minerals, vitamins, phenolics contents (TPC), and antioxidants. Early smiling pistachios are one of the most important sources of pistachio contamination with aflatoxin in the garden and processing stages. The present study aimed to evaluate pistachio hull essential oil (EO) composition, and antioxidant and antimicrobial properties under in vitro conditions. TPC, antioxidant, and antimicrobial activity were measured using the Folin-Ciocalteu reagent, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging method, and serial dilution titration method, respectively. A gas chromatography system with a mass spectrometer (GC-MS) was utilized to determine the chemical components of the EO. The findings revealed that the quantity of TPC and anti-radical activity in IC50 were 245.43 mg gallic acid/mL and 206.32 µL/L, respectively. The free radical absorption activity of DPPH (%) increased with EO content. The inhibitory activity of EO on Staphylococcus aureus and Bacillus subtilis was much lower than that of streptomycin and penicillin. Aspergillus flavus was effectively inhibited by pistachio hull EO, comparable to fluconazole. The results obtained from GC-MS showed that the major compounds in pistachio hull essential oil include α-pinene (47.36%), terpinolene (10.57%), limonene (9.13%), and L-bornyl acetate (8.57%). The findings indicated that pistachio hull EO has potent antibacterial and antioxidant components and can be employed as a natural antimicrobial and antioxidant in food systems.
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Affiliation(s)
- Fatemeh Shahdadi
- Food Science and Technology Department, Faculty of Agriculture, University of Jiroft, Jiroft, 7867155311, Iran
| | - Sepideh Khorasani
- Food Science and Technology Department, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, 7616913439, Iran
| | - Ali Salehi-Sardoei
- Department of Horticulture, Faculty of Plant Production, Gorgan University of Agriculture and Natural Resources, Gorgan, Iran
| | | | - Bahman Fazeli-Nasab
- Department of Agronomy and Plant Breeding, Agriculture Institute, Research Institute of Zabol, Zabol, 9861335884, Iran.
| | - R Z Sayyed
- Department of Microbiology, PSGVP Mandal's S I Patil Arts, G B Patel Science and STKVS Commerce College, Shahada, 425409, India.
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12
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Nazari B, Abdolalian S, Taghavijeloudar M. An environmentally friendly approach for industrial wastewater treatment and bio-adsorption of heavy metals using Pistacia soft shell (PSS) through flocculation-adsorption process. ENVIRONMENTAL RESEARCH 2023; 235:116595. [PMID: 37451581 DOI: 10.1016/j.envres.2023.116595] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 07/04/2023] [Accepted: 07/07/2023] [Indexed: 07/18/2023]
Abstract
In this research, the potential application of Pistacia soft shell (PSS) was investigated as a novel bio-based flocculant for pulp and paper wastewater (PPWW) treatment. In line with this, after characterization of the PSS, the removal efficiencies of chemical oxygen demand (COD), turbidity and heavy metals (Cu2+ and Pb2+) from PPWW were investigated with different dosage of PSS. The results were compared with alum as a reference flocculant. In addition, the effect of pH adjustment on the flocculation-adsorption performance of PSS was studied under acidic and alkaline condition. Zeta potential, BET, FTIR and SEM as well as kinetics and isotherm analyses were conducted for mechanistic understanding. According to the results, PSS treatment could remove COD, turbidity, Cu2+ and Pb2+ up to 67%, 87%, 70% and 74%, respectively which were better than alum: 56%, 85%, 31% and 35%. It was observed that, pH adjustment significantly improved the performance of PSS treatment. Maximum removal efficiencies of 92%, 95%, 97% and 98% were achieved for COD, turbidity, Cu2+ and Pb2+, respectively, under optimal condition of using 2 g/L PSS at pH 9. The mechanism analysis revealed that the high removal efficiency of PSS is related to the dual flocculation-adsorption of bridging and sweeping mechanisms. The results of this study suggested PSS as a promising, sustainable and eco-friendly bio-based flocculant and adsorbent for industrial wastewater treatment.
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Affiliation(s)
- Bahman Nazari
- Department of Chemical Engineering, Babol Noshirvani University of Technology, Babol, Iran.
| | - Saba Abdolalian
- Department of Civil and Environmental Engineering, Babol Noshirvani University of Technology, Babol, Iran.
| | - Mohsen Taghavijeloudar
- Department of Civil and Environmental Engineering, Seoul National University, Seoul, South Korea.
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13
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Kazemi M, Aboutalebzadeh S, Mojaverian SP, Samani SA, Kouhsari F, PourvatanDoust S, Salimi A, Savarolyia M, Najafi A, Hosseini SS, Khodaiyan F. Valorization of pistachio industrial waste: Simultaneous recovery of pectin and phenolics, and their application in low-phenylalanine cookies for phenylketonuria. Int J Biol Macromol 2023; 249:126086. [PMID: 37532194 DOI: 10.1016/j.ijbiomac.2023.126086] [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: 05/20/2023] [Revised: 07/27/2023] [Accepted: 07/30/2023] [Indexed: 08/04/2023]
Abstract
This study introduces a sustainable approach to simultaneously produce pectin and phenolic compounds from pistachio industrial waste and applies them in the formulation of low-phenylalanine cookies. The co-optimization process was performed using the microwave-assisted technique and a Box-Behnken design, considering four variables and two responses: pectin yield and total phenolic content (TPC). The co-optimized condition (microwave power of 700 W, irradiation time of 210 s, pH level of 1.02, and LSR of 20 mL/g) resulted in a pectin yield of 15.85 % and a TPC of 10.12 %. The pectin obtained under co-optimized condition was evaluated for its physicochemical, structural, and thermal properties and the phenolic extract for its antiradical activity. Characterization of the pectin sample revealed a high degree of esterification (44.21 %) and a galacturonic acid-rich composition (69.55 %). The average molecular weight of the pectin was determined to be 640.236 kDa. FTIR and 1H NMR spectroscopies confirmed the structure of pectin, with an amorphous nature and high thermal stability observed through XRD and DSC analysis. Additionally, the extract exhibited significant antiradical activity comparable to butylated hydroxyanisole and ascorbic acid. The isolated ingredients were used to formulate low-protein, low-phenylalanine cookies for phenylketonuria patients. The addition of 0.5 % pectin and 1 mL/g extract led to increased moisture content (from 9.05 to 12.89 %) and specific volume (from 7.28 to 9.90 mL/g), decreased hardness (from 19.44 to 10.39 N × 102), and improved antioxidant properties (from 5.15 % to 44.60 % inhibition) of the cookies. Importantly, there was no significant increase observed in the phenylalanine content of the samples with pectin and extract addition. Furthermore, sensory evaluation scores demonstrated significantly higher scores for taste, odor, texture, and overall acceptability in cookies enriched with 0.5 % pectin and 1 mL/g extract, with scores of 4.53, 3.93, 4.40, and 4.60, respectively.
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Affiliation(s)
- Milad Kazemi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Sahar Aboutalebzadeh
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Agricultural Science and Natural Resources of Sari University, Mazandaran, Iran
| | - Seyede Parastoo Mojaverian
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Agricultural Science and Natural Resources of Sari University, Mazandaran, Iran
| | - Sara Amiri Samani
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - Fatemeh Kouhsari
- Department of Food Science, Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Sepideh PourvatanDoust
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Atiyeh Salimi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Mohamad Savarolyia
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Amin Najafi
- Department of Food Science, Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Seyed Saeid Hosseini
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran.
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14
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Saikia D, Kesavan R, Stephen Inbaraj B, Dikkala PK, Nayak PK, Sridhar K. Bioactive Compounds and Health-Promoting Properties of Elephant Apple ( Dillenia indica L.): A Comprehensive Review. Foods 2023; 12:2993. [PMID: 37627992 PMCID: PMC10453057 DOI: 10.3390/foods12162993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 07/31/2023] [Accepted: 08/04/2023] [Indexed: 08/27/2023] Open
Abstract
Elephant apple (Dillenia indica L.) grows wild in Southeast Asia's forests, including in China, India, Nepal, Bangladesh, and Sri Lanka. Elephant apples are considered essential fruit crops because of their high nutritional value, which includes high levels of vitamin C, carbohydrates, fats, fibre, protein, minerals, and fatty acids. It is important to understand the nutritional value and health benefits of elephant apples in order to increase fruit intake in people's daily diets. The present review paper focuses on elephant apple's phytochemistry, bioactive compounds, therapeutic value, and medicinal capabilities for designing and developing a wide range of food formulations. Proteins, minerals, fats, crude fibre, carbohydrates, vitamin C, tannins, malic acid, and glucose are abundant in the leaves, bark, and fruit of the elephant apple. In addition to nutritional components, many phytochemicals found in elephant apples have been identified as bioactive compounds with a broad range of biological activities, the most prominent of which are antioxidant, anticancer, antidiabetic, and anti-inflammatory properties. Overall, elephant apple is a rich, natural source of bioactive compounds with potential applications in the production of value-added foods and nutraceuticals for disease prevention and management.
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Affiliation(s)
- Deepanka Saikia
- Department of Agricultural Engineering, Centurion University of Technology and Management, Paralakhemundi 761211, Odisha, India
- Department of Food Engineering & Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, Assam, India
| | - Radhakrishnan Kesavan
- Department of Food Engineering & Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, Assam, India
| | | | - Praveen Kumar Dikkala
- School of Food Technology, Jawaharlal Nehru Technological University Kakinada, Kakinada 533003, Andhra Pradesh, India;
| | - Prakash Kumar Nayak
- Department of Food Engineering & Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, Assam, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, Tamil Nadu, India
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15
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Ventura G, Calvano CD, Blasi D, Coniglio D, Losito I, Cataldi TRI. Uncovering heterogeneity of anacardic acids from pistachio shells: A novel approach for structural characterization. Food Chem 2023; 426:136636. [PMID: 37348403 DOI: 10.1016/j.foodchem.2023.136636] [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: 03/08/2023] [Revised: 06/10/2023] [Accepted: 06/13/2023] [Indexed: 06/24/2023]
Abstract
Anacardic acids (AnAs) are important secondary metabolites that occur primarily in plants of the Anacardiaceae family, such as pistachio (Pistacia vera L.). Some AnAs have been associated with health benefits, and the position of the CC double bonds is a crucial feature of these metabolites. Herein, we propose a new strategy based on RPLC separation and detection by ESI-MS/MS, preceded by an epoxidation reaction. The procedure was applied to the green extracts of lignified pistachio shells, and a mixture of AnAs bearing alkyl chains 13:0, 15:0, and 17:1 emerged as prevailing. As positional isomers of AnA 15:1 (Δ8 and Δ6) and AnAs 17:1 (Δ10 and Δ8) were identified for the first time, their discovery paves the way to the systematic study of their potential health-beneficial effects. The developed method was validated and applied to quantify AnAs in pistachio ethanolic extract, showing contents higher than 10 mg/ 100 g of biomass.
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Affiliation(s)
- Giovanni Ventura
- Department of Chemistry, University of Bari Aldo Moro, via Orabona 4, 70126 Bari, Italy; Interdepartmental Research Center SMART, University of Bari Aldo Moro, via Orabona 4, 70126 Bari, Italy.
| | - Cosima Damiana Calvano
- Department of Chemistry, University of Bari Aldo Moro, via Orabona 4, 70126 Bari, Italy; Interdepartmental Research Center SMART, University of Bari Aldo Moro, via Orabona 4, 70126 Bari, Italy
| | - Davide Blasi
- Department of Chemistry, University of Bari Aldo Moro, via Orabona 4, 70126 Bari, Italy
| | - Davide Coniglio
- Department of Chemistry, University of Bari Aldo Moro, via Orabona 4, 70126 Bari, Italy
| | - Ilario Losito
- Department of Chemistry, University of Bari Aldo Moro, via Orabona 4, 70126 Bari, Italy; Interdepartmental Research Center SMART, University of Bari Aldo Moro, via Orabona 4, 70126 Bari, Italy
| | - Tommaso R I Cataldi
- Department of Chemistry, University of Bari Aldo Moro, via Orabona 4, 70126 Bari, Italy; Interdepartmental Research Center SMART, University of Bari Aldo Moro, via Orabona 4, 70126 Bari, Italy.
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16
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Tomar GS, Gundogan R, Can Karaca A, Nickerson M. Valorization of wastes and by-products of nuts, seeds, cereals and legumes processing. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 107:131-174. [PMID: 37898538 DOI: 10.1016/bs.afnr.2023.03.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
Abstract
Wastes and by-products of nuts, seeds, cereals and legumes carry a unique potential for valorization into value-added ingredients due to their protein, dietary fiber, antioxidant, vitamin and mineral contents. The most crucial factor in the recovery of value-added ingredients and bioactives from the wastes and by-products is the utilization of the most efficient extraction technique. This work is an overview of the classification of wastes and by-products of nuts, seeds, cereals and legumes processing, the methods used in the extraction of valuable compounds such as proteins, dietary fibers, phenolics, flavonoids and other bioactives. This chapter provides insights on the promising applications of extracted ingredients in various end products. A special emphasis is given to the challenges and improvement methods for extraction of value-added compounds from wastes and by-products of nuts, seeds, cereals and legumes processing.
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Affiliation(s)
- Gizem Sevval Tomar
- Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Rukiye Gundogan
- Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Asli Can Karaca
- Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey.
| | - Michael Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
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17
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Pomegranate Peel Powder: In Vitro Efficacy and Application to Contaminated Liquid Foods. Foods 2023; 12:foods12061173. [PMID: 36981100 PMCID: PMC10048077 DOI: 10.3390/foods12061173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 02/28/2023] [Accepted: 03/07/2023] [Indexed: 03/12/2023] Open
Abstract
In this study the recycling of pomegranate peel powder (PPP) was proposed. In particular, the use of powder loaded in a silk fibroin polymeric matrix to create an active pad was tested. For the sake of comparison, the powder alone was also analysed. Both powder and active pad efficacy was assessed in two different food systems, soymilk (rich in proteins), preliminarily contaminated with Pseudomonas spp. and yeasts, and apple juice (rich in carbohydrates), preliminarily contaminated with Alyciclobacillus acidoterrestris. Three different concentrations of powder alone and powder in the pad were tested (5%, 7.5% and 10% w/v) in both types of beverages. To assess a possible dependence of the efficacy on the powder granulometry, different powder sizes were preliminarily analysed on Pseudomonas spp. and yeasts using an in vitro test. PPP was effective on both Pseudomonas spp. and yeasts. No significant differences appeared among the tested granulometries and therefore in the subsequent tests powder with an average diameter of 250 µm was used. Results recorded with soymilk and apple juice were different. When applied to the soymilk, the activity of PPP in the pad was less effective than that recorded when the powder was directly added to the beverage. With the two highest powder concentrations directly added to food, more than four log cycle reductions in Pseudomonas spp. and yeast cells were recorded, compared to soymilk without any powder. Compared to the control sample, all the soymilk samples either with PPP or with the active pad showed a delayed microbial and fungal growth. When applied to apple juice, both powder and pad were effective at completely inhibiting the proliferation of A. acidoterrestris (<102 CFU/g).
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18
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Optimization and evaluation of anticancer, antifungal, catalytic, and antibacterial activities: biosynthesis of spherical-shaped gold nanoparticles using Pistacia vera hull extract (AuNPs@PV). ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2022.104423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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19
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Hassan SA, Abbas M, Zia S, Maan AA, Khan MKI, Hassoun A, Shehzad A, Gattin R, Aadil RM. An appealing review of industrial and nutraceutical applications of pistachio waste. Crit Rev Food Sci Nutr 2022; 64:3103-3121. [PMID: 36200872 DOI: 10.1080/10408398.2022.2130158] [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
Pistachio (Pistacia vera L.) is consumed in almost every part of the world enclosed in shells that are thrown out in baskets. Similarly, hulls separated from pistachio are discarded as waste in food processing industries. These waste materials contain functional constituents having immense industrial and nutraceutical applications. This review article summarizes the scientific investigations regarding the functional constituents and bioactive compounds in pistachio shells (PSs) and pistachio hulls (PHs). It also highlights the nutraceutical potential exhibited by functionally active compounds as well as their potential applications in various industries including nutraceutical, medicinal, and feed industries together with biosynthetic development of useful products and wastewater treatment. Pistachio waste (PW) comprising PS and PH is a rich source of various bioactive compounds. PS is full of lignin, cellulose, and hemicellulose. PH is an excellent source of carbohydrates (80.64 ± 0.98%) (including glucose, galactose, rhamnose, arabinose, xylose, mannose, galacturonic acid) as well as ash (6.32 ± 0.26%) and proteins (1.80 ± 0.28%) with small amounts of fats (0.04 ± 0.005%). Owing to its composition, PW can be beneficial in many nutraceuticals, including antioxidation, cytoprotection, anti-obesity, anti-diabetic, anti-melanogenesis, neuroprotection, anti-cancer, anti-mutagenesis, anti-inflammation, and anti-microbial. The waste materials have vast applications in the food industry, such as bio-preservation of oils and meat products, prevention of enzymatic browning in fruits, vegetables, and mushrooms, development of functional cereal and dairy products, production of food enzymes, emulsions, and manufacturing of biodegradable films for food packaging. The use of these waste products to develop and design novel functional foods with improved quality is important for both food industries and food sustainability.
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Affiliation(s)
- Syed Ali Hassan
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Mueen Abbas
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Sania Zia
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Abid Aslam Maan
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
- Department of Food Engineering, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Muhammad Kashif Iqbal Khan
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
- Department of Food Engineering, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Abdo Hassoun
- Univ. Littoral Côte d'Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège Junia, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
| | - Aamir Shehzad
- UniLaSalle, Univ. Artois, EA7519 - Transformations & Agro-ressources, Normandie Université, Mont-Saint-Aignan, France
| | - Richard Gattin
- UniLaSalle, Univ. Artois, EA7519 - Transformations & Agro-ressources, Normandie Université, Mont-Saint-Aignan, France
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
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Garcia-Alonso A, Sánchez-Paniagua López M, Manzanares-Palenzuela CL, Redondo-Cuenca A, López-Ruíz B. Edible plant by-products as source of polyphenols: prebiotic effect and analytical methods. Crit Rev Food Sci Nutr 2022; 63:10814-10835. [PMID: 35658778 DOI: 10.1080/10408398.2022.2084028] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Polyphenols with high chemical diversity are present in vegetables both in the edible parts and by-products. A large proportion of them remains unabsorbed along the gastrointestinal tract, being accumulated in the colon, where they are metabolized by the intestinal microbiota. These polyphenols have been found to have "prebiotic-like" effects. The edible plant industry generates tons of residues called by-products, which consist of unutilized plant tissues (peels, husks, calyxes and seeds). Their disposal requires special and costly treatments to avoid environmental complications. Reintroducing these by-products into the value chain using technological and biotechnological practices is highly appealing since many of them contain nutrients and bioactive compounds, such as polyphenols, with many health-promoting properties. Edible plant by-products as a source of polyphenols highlights the need for analytical methods. Analytical methods are becoming increasingly selective, sensitive and precise, but the great breakthrough lies in the pretreatment of the sample and in particular in the extraction methods. This review shows the importance of edible plant by-products as a source of polyphenols, due to their prebiotic effect, and to compile the most appropriate analytical methods for the determination of the total content of phenolic compounds as well as the detection and quantification of individual polyphenols.
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Affiliation(s)
- Alejandra Garcia-Alonso
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal s/n, Ciudad Universitaria, Madrid, Spain
| | - Marta Sánchez-Paniagua López
- Unidad de Química Analítica, Departamento de Química en Ciencias Farmacéuticas, Facultad de Farmacia, Universidad Complutense, Plaza Ramón y Cajal s/n, Ciudad Universitaria, Madrid, Spain
| | | | - Araceli Redondo-Cuenca
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal s/n, Ciudad Universitaria, Madrid, Spain
| | - Beatríz López-Ruíz
- Unidad de Química Analítica, Departamento de Química en Ciencias Farmacéuticas, Facultad de Farmacia, Universidad Complutense, Plaza Ramón y Cajal s/n, Ciudad Universitaria, Madrid, Spain
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Seeds as Potential Sources of Phenolic Compounds and Minerals for the Indian Population. Molecules 2022; 27:molecules27103184. [PMID: 35630662 PMCID: PMC9144825 DOI: 10.3390/molecules27103184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2022] [Revised: 05/12/2022] [Accepted: 05/13/2022] [Indexed: 11/18/2022] Open
Abstract
Seeds are major sources of nutrients and bioactive compounds for human beings. In this work, the chemical composition and physicochemical properties of 155 Indian seeds (belonging to 49 families) are reported. Moisture and ash were measured with reference protocols from AOAC; total polyphenols and flavonoids were measured with spectrophotometric methods after extraction with organic solvents, and mineral elements were determined by X-ray fluorescence spectrophotometry. Total phenolic compounds, flavonoids and mineral contents (Al, Ba, Ca, Cl, Co, Cr, Cu, Fe, K, Mg, Mn, Mo, Na, P, Rb, S, Sr, Ti, V and Zn) were found to vary in the ranges 182−5000, 110−4465 and 687−7904 mg/100 g (DW), respectively. Noticeably, polyphenol contents higher than 2750 mg/100 g were observed in 18 seeds. In addition, mineral contents >5000 mg/100 g were detected in the seeds from Cuminum cyminum, Foeniculum vulgare, Commiphora wightii, Parkia javanica, Putranjiva roxburghii, Santalum album and Strychnos potatorum. Botanical and taxonomical variations in the proximate characteristics of the examined seeds are also discussed.
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22
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The Antimicrobial Potential of Hexane Oils and Polyphenols-Rich Extracts from Pistacia vera L. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12094389] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Pistachio (Pistacia vera L.) nuts contain nutrients and phytochemicals which have been linked to several positive outcomes. The aim of this research was to examine the antimicrobial effect of natural raw and roasted unsalted polyphenols-rich pistachio extracts (NRRE and RURE) and hexane oil fractions. American Type Culture Collection (ATCC), food and clinical isolates of Gram-positive bacteria (Listeria monocytogenes and Staphylococcus aureus), Gram-negative bacteria (Pseudomonas aeruginosa, Escherichia coli and Enterococcus faecium) and yeasts (Candida albicans) were used. In addition, the influence of the extraction method was evaluated. Generally, NRRE extracts were richer in polyphenolic compounds compared with RURE extracts. NRRE extracted with n-hexane was the most effective on Listeria monocytogenes food isolates strains (MIC values between 0.25 and 2.0 mg mL−1). All extracts, except for RURE extracted with n-hexane, were active against Listeria monocytogenes ATCC 13932. Both hexane oil fractions were active against Listeria monocytogenes ATCC 13932 and Enterococcus faecium DSZM 17050. The oil obtained from natural pistachio was active against three food isolates of Listeria monocytogenes. In conclusion, the present study indicates an inhibitory effect of pistachio polyphenols against Listeria monocytogenes, one of the most serious pathogens causing foodborne disease.
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Food-Derived Bioactive Molecules from Mediterranean Diet: Nanotechnological Approaches and Waste Valorization as Strategies to Improve Human Wellness. Polymers (Basel) 2022; 14:polym14091726. [PMID: 35566894 PMCID: PMC9103748 DOI: 10.3390/polym14091726] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 04/15/2022] [Accepted: 04/21/2022] [Indexed: 02/04/2023] Open
Abstract
The beneficial effects of the Mediterranean diet (MedDiet), the most widely followed healthy diet in the world, are principally due to the presence in the foods of secondary metabolites, mainly polyphenols, whose healthy characteristics are widely recognized. However, one of the biggest problems associated with the consumption of polyphenols as nutraceutical adjuvant concerns their bioavailability. During the last decades, different nanotechnological approaches have been developed to enhance polyphenol bioavailability, avoiding the metabolic modifications that lead to low absorption, and improving their retention time inside the organisms. This review focuses on the most recent findings regarding the encapsulation and delivery of the bioactive molecules present in the foods daily consumed in the MedDiet such as olive oil, wine, nuts, spice, and herbs. In addition, the possibility of recovering the polyphenols from food waste was also explored, taking into account the increased market demand of functional foods and the necessity to obtain valuable biomolecules at low cost and in high quantity. This circular economy strategy, therefore, represents an excellent approach to respond to both the growing demand of consumers for the maintenance of human wellness and the economic and ecological exigencies of our society.
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Hamed M, Coelho E, Bastos R, Evtuguin DV, Ferreira SS, Lima T, Vilanova M, Sila A, Coimbra MA, Bougatef A. Isolation and identification of an arabinogalactan extracted from pistachio external hull: Assessment of immunostimulatory activity. Food Chem 2022; 373:131416. [PMID: 34717082 DOI: 10.1016/j.foodchem.2021.131416] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 10/08/2021] [Accepted: 10/13/2021] [Indexed: 01/10/2023]
Abstract
This work studies the extraction and purification of a novel arabinogalactan from pistachio external hull. It was extracted with a simple method from pistachio hull which is considered as unexploited waste. Based on the results of sugar analysis by GC-FID, glycosidic linkage by GC-MS, NMR spectroscopy, and molecular weight by Size Exclusion Chromatography, pistachio hull water soluble polysaccharides (PHWSP) were identified as a type II arabinogalactan (AG), with characteristic terminally linked α-Araf, (α1 → 5)-Araf, (α1 → 3,5)-Araf, terminally linked β-Galp, (β1 → 6)-Galp, and (β1 → 3,6)-Galp. DEPT-135, HSQC, HMBC and COSY NMR data suggested the presence of (β1 → 3)-Galp mainly branched at O-6 with (β1 → 6)-Galp chains, α-Araf chains, and terminally linked α-Araf. These AG from pistachio external hulls showed in vitro stimulatory activity for B cells, suggesting their possible use as an immunological stimulant in nutraceutical and biomedical applications.
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Affiliation(s)
- Mariem Hamed
- Laboratory for the Improvement of Plants and Valorization of Agroressources, National School of Engineering of Sfax (ENIS), University of Sfax, Sfax 3038, Tunisia; Université de Tunis El Manar, Faculté des Sciences de Tunis, Campus Universitaire, 2092 Tunis, Tunisia
| | - Elisabete Coelho
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Rita Bastos
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Dmitry V Evtuguin
- CICECO, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Sónia S Ferreira
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Tânia Lima
- i3S - Instituto de Investigação e Inovação em Saúde, Universidade do Porto, Portugal, Porto, Portugal
| | - Manuel Vilanova
- i3S - Instituto de Investigação e Inovação em Saúde, Universidade do Porto, Portugal, Porto, Portugal; IBMC, Instituto de Biologia Molecular e Celular, Universidade do Porto, Porto 4150-180, Portugal; ICBAS, Instituto de CiênciasBiomédicas de Abel Salazar, Universidade do Porto, Porto 4050-313, Portugal
| | - Assaad Sila
- Laboratory for the Improvement of Plants and Valorization of Agroressources, National School of Engineering of Sfax (ENIS), University of Sfax, Sfax 3038, Tunisia; Department of Life Sciences, Faculty of Sciences of Gafsa, Gafsa University, 2112 Gafsa, Tunisia
| | - Manuel A Coimbra
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Ali Bougatef
- Laboratory for the Improvement of Plants and Valorization of Agroressources, National School of Engineering of Sfax (ENIS), University of Sfax, Sfax 3038, Tunisia.
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Karaoglu EC, Tarhan L. Pistachio (Pistacia vera L.) hull samples from Turkey: phenolic compounds, antioxidant properties, and cytotoxic activities against HeLa, MCF-7, OE-33, and ACC-201 cancer cell lines. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01316-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Microwave-Assisted Extraction Coupled to HPLC-UV Combined with Chemometrics for the Determination of Bioactive Compounds in Pistachio Nuts and the Guarantee of Quality and Authenticity. Molecules 2022; 27:molecules27041435. [PMID: 35209222 PMCID: PMC8875453 DOI: 10.3390/molecules27041435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 02/15/2022] [Accepted: 02/17/2022] [Indexed: 11/16/2022] Open
Abstract
Two novel microwave-assisted extraction (MAE) methods were developed for the isolation of phenols and tocopherols from pistachio nuts. The extracts were analyzed by reversed-phase high-pressure liquid chromatography coupled with a UV detector (RP-HPLC-UV). In total, eighteen pistachio samples, originating from Greece and Turkey, were analyzed and thirteen phenolic compounds, as well as α-tocopherol, (β + γ)-tocopherol, and δ-tocopherol, were identified. The analytical methods were validated and presented good linearity (r2 > 0.990) and a high recovery rate over the range of 82.4 to 95.3% for phenols, and 93.1 to 96.4% for tocopherols. Repeatablility was calculated over the range 1.8–5.8%RSD for intra-day experiments, and reproducibility over the range 3.2–9.4%RSD for inter-day experiments, respectively. Principal component analysis (PCA) was employed to analyze the differences between the concentrations of the bioactive compounds with respect to geographical origin, while agglomerative hierarchical clustering (AHC) was used to cluster the samples based on their similarity and according to the geographical origin.
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27
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Zero-Waste Approach Applied to Pomegranates for Prolonging Fish Burger Shelf Life. Foods 2022; 11:foods11040551. [PMID: 35206027 PMCID: PMC8871030 DOI: 10.3390/foods11040551] [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: 11/19/2021] [Revised: 01/10/2022] [Accepted: 02/07/2022] [Indexed: 11/16/2022] Open
Abstract
In this study, the possibility of using whole pomegranate (juice, peel and seeds) according to the zero-waste approach, to prolong fresh fish shelf life, was evaluated. A preliminary antimicrobial in vitro test was carried out with peel and seeds as ground and re-ground powders. Then, the entire fruit, in the right proportions of juice and relative by-products as ground or re-ground powders, was added to fresh fish burger formulation to extend its shelf life. To this aim, a shelf-life test was performed on fortified fish products stored at 4 °C. Control samples were also tested for comparison. Specifically, the pH and microbiological and sensory quality of all the fish burgers were monitored during refrigerated storage for about 1 month. The results from the in vitro test clearly indicate that the peel is abundantly more effective than seeds on selected spoilage bacteria and that the ground peel powder is slightly more antimicrobial than the same re-ground powder. Results from the shelf-life test assessed that the control sample became unacceptable within a few days (about 3 days), while the samples with pomegranate juice and by-products maintained microbial stability for a longer time (2 or 3 weeks) (p < 0.05). The main microbiological problems are the proliferations of mesophilic and psychrotrophic bacteria, Pseudomonas spp. and Shewanella. The addition of pomegranate to the formulation allowed the fish spoilage to be controlled by at least 2 or 3 log cycles. In agreement with findings from the in vitro test, the best results from the microbiological point of view were found in fish burgers with juice, peel and seed ground powders. Furthermore, the addition of pomegranate was also appreciated from the sensorial point of view. In fact, products with pomegranate were prized for about 3 weeks for color, odor, appearance and texture of both raw and cooked products. Therefore, the current study reveals that the incorporation of the entire pomegranate, added in all parts according to the zero-waste concept, could promote a significant shelf-life extension of fish burgers, mainly due to the bioactive compounds present in fruit by-products, without changing the sensory quality.
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Enrichment of Pistachio Shell with Olive Mill Waste or Lathyrus clymenum Pericarp Mixtures via Solid State Fermentation with Pleurotus ostreatus. FERMENTATION 2022. [DOI: 10.3390/fermentation8020059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
The study herein concerns the application of the solid-state fermentation (SSF) bioprocess of agro-industrial wastes as a means to improve their nutritional composition, targeting their utilization as proteinaceous animal feed. The fermentation outcome resulted from the mixtures of Olive Mill Stone Waste (OMSW) with Pistachio Shell (PS) and PS with Lathyrus clymenum pericarp (LP) at various proportions via SSF initiated by P. ostreatus. The addition of 20% w/w of LPs to PS recorded the highest crude protein content (%) increase of 33.87% while concerning cellulose content, 50% w/w addition presented the highest value (37.68%). Concerning lignin presence, PS and its additions to OMSW recorded a reduction, the ratio of 100% w/w of PS was found to be decreased by 14.22% whereas, 20% w/w of LP additions to PS displayed an increment of 38.25%. Regarding β-glucans content, the mixture of 50% w/w of LP to PS recorded the highest value (5.19%) while 100% w/w of PS presented a vast increment exceeding 480-folds. The OMSW, PS and LP mixtures revealed their potential as supplements in animals’ diets after their nutritional upgrade through SSF. Such studies highlight the contribution to the confrontation of the unavailability of proteinaceous animal feed in the terms of a circular economy.
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Harandi H, Falahati-Pour SK, Mahmoodi M, Faramarz S, Maleki H, Nasab FB, Shiri H, Fooladi S, Nematollahi MH. Nanoliposomal formulation of pistachio hull extract: preparation, characterization and anti-cancer evaluation through Bax/Bcl2 modulation. Mol Biol Rep 2022; 49:2735-2743. [PMID: 35037194 DOI: 10.1007/s11033-021-07083-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Accepted: 12/10/2021] [Indexed: 12/12/2022]
Abstract
BACKGROUND Pistachio is one of the main crops in Iran. Pistachio green hull, as a by-product of this fruit, is obtained in large quantities after the processing of pistachios. This novel work was designed to examine the possible anti-cancer impact of the pistachio hull extract in the liposomal form (PHEL) on HepG2 cells. METHODS AND RESULTS The thin-film hydration approach was used for preparing liposomes and the physicochemical features of the liposomes were subsequently characterized. Afterward, apoptosis and the expression of genes related to apoptosis were assessed using flow cytometry assay and quantitative real-time polymerase chain reaction (qPCR), respectively. According to the results, the size range of PHEL was between 198 and 201 nm with a negative surface charge of - 39.2 to - 42.9 mV. As revealed by the flow cytometry results, this liposomal extract exhibits good potential for the induction of apoptosis. Moreover, the qPCR results demonstrated the up-regulation of p53 and Bax expressions and the down-regulation of Bcl-2 expression with an associated Bax/Bcl-2 ratio up-regulation. CONCLUSION The flow cytometry and real-time PCR results indicated the potential of this liposomal extract as an anti-cancer drug candidate for the treatment of liver cancer in the future, and the mitochondrial pathway involving the up-regulation of the Bax/Bcl-2 ratio can mediate its impact.
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Affiliation(s)
- Hamidreza Harandi
- Department of Biochemistry, North Tehran Branch, Islamic Azad University, Tehran, Iran
| | | | - Mehdi Mahmoodi
- Department of Clinical Biochemistry, Afzalipour Faculty of Medicine, Kerman University of Medical Sciences, Kerman, Iran
| | - Sanaz Faramarz
- Student Research Committee, Kerman University of Medical Sciences, Kerman, Iran
| | - Haniyeh Maleki
- Department of Clinical Biochemistry, Faculty of Medicine, Rafsanjan University of Medical Science, Rafsanjan, Iran
| | | | - Hamidreza Shiri
- Department of Clinical Biochemistry, Afzalipour Faculty of Medicine, Kerman University of Medical Sciences, Kerman, Iran
| | - Saba Fooladi
- Department of Clinical Biochemistry, Afzalipour Faculty of Medicine, Kerman University of Medical Sciences, Kerman, Iran
| | - Mohammad Hadi Nematollahi
- Herbal and Traditional Medicines Research Center, Kerman University of Medical Sciences, Kerman, Iran.
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Mohammadi G, Hafezieh M, Karimi AA, Azra MN, Van Doan H, Tapingkae W, Abdelrahman HA, Dawood MAO. The synergistic effects of plant polysaccharide and Pediococcus acidilactici as a synbiotic additive on growth, antioxidant status, immune response, and resistance of Nile tilapia (Oreochromis niloticus) against Aeromonas hydrophila. FISH & SHELLFISH IMMUNOLOGY 2022; 120:304-313. [PMID: 34838702 DOI: 10.1016/j.fsi.2021.11.028] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 11/15/2021] [Accepted: 11/19/2021] [Indexed: 06/13/2023]
Abstract
This study evaluated the growth performance, immune responses, and disease resistance of Nile tilapia upon pistachio hulls derived polysaccharide (PHDP) and Pediococcus acidilactici (PA) separately or as synbiotic. Fish received four types of diets: T1, control; T2, PHDP (0.1%); T3, PA (0.2%); T4, PHDP (0.1%) +PA (0.2%) for 56 days. The results showed that final weight and weight gain were markedly higher in fish fed T4 diet than that given T1 and T2 diets (P ≤ 0.05). In addition, a significantly greater specific growth rate was obtained by the T4 diet compared to the control. Fish survival was significantly improved in all supplemented diets compared to the control. On the other hand, the activities of lipase, protease, and amylase showed significant increases in the T4 group compared with other feeding groups. The total leucocytes and lymphocytes proportion significantly elevated in T3 and T4 than remaining groups (P ≤ 0.05). Further, fish fed T3 diet presented significantly higher serum total protein, total immunoglobulin, lysozyme activity (LYZ), alternative complement activity (ACH50), and alkaline phosphatase activity compared to fish fed T1 and T2 diets, while the mentioned indices were found significantly highest in T4 group than others. Fish received T3 and T4 diets had higher skin mucus LYZ and ACH50 than those fed T1 and T2 diets (P ≤ 0.05). The malondialdehyde levels were significantly declined in T3 and T4 when compared to the control. Fish fed T3 and T4 diets demonstrated significantly enhanced superoxide dismutase, catalase, and glutathione peroxidase activities compared to the control. The intestinal propionic acid significantly increased by T2 and T4 diets, while the highest levels of acetic acid detected in fish given T4 diet. The expression levels of tumor necrosis factor α (TNF-α), interleukin 1β (IL-1β), and interleukin 10 (IL-10) were significantly affected by T3 and T4 supplements. The efficacy of T4 diet against Aeromonas hydrophila infection was documented by a significantly lower mortality rate. In conclusion, the combination of PHDP and PA presented promising results as a synbiotic feed additive for Nile tilapia.
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Affiliation(s)
- Ghasem Mohammadi
- Persian Gulf and Oman Sea Ecological Research Center, Iranian Fisheries Science Research Institute (IFSRI), Agricultural Research, Education and Extension Organization (AREEO), Bandar Abbas, Iran; Department of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj, Iran
| | - Mahmoud Hafezieh
- Iranian Fisheries Science Research Institute (IFSRI), Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran
| | - Ali Akbar Karimi
- Division of Biotechnology, Department of Agronomy and Plant Breeding, College of Agricultural and Natural Resources, University of Tehran, Karaj, Iran
| | - Mohamad Nor Azra
- Institute for Tropical Biodiversity and Sustainable Development, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Terengganu, Malaysia; Institute of Marine Biotechnology, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Terengganu, Malaysia
| | - Hien Van Doan
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand; Innovative Agriculture Research Center, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand.
| | - Wanaporn Tapingkae
- Innovative Agriculture Research Center, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Hisham A Abdelrahman
- Department of Veterinary Hygiene and Management, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt; School of Fisheries, Aquaculture and Aquatic Sciences, Auburn University, Auburn, AL 36849, USA
| | - Mahmoud A O Dawood
- Animal Production Department, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Sheikh 33516, Egypt; The Center for Applied Research on the Environment and Sustainability, The American University in Cairo, 11835, Cairo, Egypt.
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Pistachio Hull Extract as a Practical Strategy to Extend the Shelf Life of Raw Minced Beef: Chemometrics in Quality Evaluation. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2021; 2021:2429766. [PMID: 34447453 PMCID: PMC8384514 DOI: 10.1155/2021/2429766] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Accepted: 08/10/2021] [Indexed: 01/31/2023]
Abstract
The agricultural processing industry produces a notable quantity of by-products rich in bioactive compounds, which can be exploited for agri-food applications. From pistachio industrial processing, pistachio's hull is one of the major by-products. This work aimed to evaluate the potential of pistachio hull, as a potential source of natural antioxidant, to preserve the meat quality. Here, we investigated the impact of aqueous pistachio hull extract (PHE) at 0.156% (PHE1), 0.312% (PHE2), and 0.625% (PHE3) on the quality of raw minced beef meat stored for 14 days at 4°C. At the end of storage, mesophilic total viable plate, psychotropic and Enterobacteriaceae counts, showed significantly lower (P < 0.05) microbial count in PHE samples. PHE3 revealed a powerful inhibitory effect on lipid/protein oxidation, and sensory characteristics were positively (P < 0.05) affected. Principal component analysis and heat map indicated complex and close synchronized relations among lipid/protein oxidation processes, microbial loads, and sensory attributes. Obtained results using univariate and multivariate statistical analysis underlined the importance of using different mathematical approaches, which are complementary to each other and could provide considerable information about the minced beef meat treated by PHE. Therefore, compared to synthetic antioxidants, PHE could be a clean-label alternative that can protect and enhance the quality of meat products.
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32
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Karimi A, Kazemi M, Samani SA, Simal-Gandara J. Bioactive compounds from by-products of eggplant: Functional properties, potential applications and advances in valorization methods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.027] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Tunisian Pistachio Hull Extracts: Phytochemical Content, Antioxidant Activity, and Foodborne Pathogen Inhibition. J FOOD QUALITY 2021. [DOI: 10.1155/2021/9953545] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
The present study aimed to discriminate pistachio (Pistacia vera L.) hulls belonging to three different Tunisian geographical origins and extracted separately by hexane, acetone, acetonitrile, and water in terms of phytochemicals and antioxidant and antibacterial activities using multivariate analysis. Significant differences (
) in the phytochemical content, antioxidant, and antifoodborne bacterial activities were detected among the pistachio hulls populations. Pearson correlation, principal component analysis (PCA), hierarchical cluster analysis (HCA), and heat map were used to distinguish the relationship between the different regions on the basis of the biological activities. It was found that the twelve (4 extracts × 3 geographical sources) pistachio hulls extracts could be classified geographically into four distinct groups. To explore the mode of action of the aqueous pistachio hull extract against L. monocytogenes and S. enterica, polymyxin acriflavine lithium chloride ceftazidime aesculin mannitol (PALCAM) and xylose lysine deoxycholate (XLD) broth media were artificially contaminated at 104 CFU/mL. Using linear and general linear models, aqueous pistachio hull extract was demonstrated to control the two dominant food-borne pathogens by suppressing the bacterial growth.
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Ltaief S, Jabli M, Ben Abdessalem S. Immobilization of copper oxide nanoparticles onto chitosan biopolymer: Application to the oxidative degradation of Naphthol blue black. Carbohydr Polym 2021; 261:117908. [PMID: 33766384 DOI: 10.1016/j.carbpol.2021.117908] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 01/11/2021] [Accepted: 03/03/2021] [Indexed: 01/15/2023]
Abstract
In this study, copper oxide nanoparticles, prepared using pistacia vera hull extract, were immobilized onto chitosan. FT-IR spectrum of copper oxide-chitosan exhibited chemical shifting of the main peaks of the biopolymer indicating that hydroxyl and amino groups were reacted with copper oxide nanoparticles. SEM features showed spherical surface and physical stability of the composite. The shifting of the burning temperature in DTA from 278.5 °C to 212.6 °C in the composite proved the interaction between chitosan and copper oxide nanoparticles. The composite was applied for the oxidative degradation of naphthol blue black in the presence of H2O2. The change of copper oxide nanoparticles loading, time, dye concentration, temperature, and oxidant dose were studied. The degradation yield reached 86 % (C0 = 30 mg/L, T=20 °C, H2O2 = 8 mL/L). The activation energy (Ea), entropy (ΔS*) and enthalpy (ΔH*) were equal to 45.558 KJ. mol-1, -116.203 J mol-1 K-1 and 42.986 kJ mol-1, respectively.
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Affiliation(s)
- Syrine Ltaief
- Textile Materials and Processes Research Unit, Tunisia National Engineering School of Monastir, University of Monastir, Tunisia
| | - Mahjoub Jabli
- Department of Chemistry, College of Science Al-zulfi, Majmaah University, Al-Majmaah, 11952, Saudi Arabia; Textile Materials and Processes Research Unit, Tunisia National Engineering School of Monastir, University of Monastir, Tunisia.
| | - Saber Ben Abdessalem
- Textile Materials and Processes Research Unit, Tunisia National Engineering School of Monastir, University of Monastir, Tunisia
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Fyfe S, Smyth HE, Schirra HJ, Rychlik M, Sultanbawa Y. The Nutritional Potential of the Native Australian Green Plum ( Buchanania obovata) Compared to Other Anacardiaceae Fruit and Nuts. Front Nutr 2020; 7:600215. [PMID: 33392239 PMCID: PMC7772180 DOI: 10.3389/fnut.2020.600215] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2020] [Accepted: 11/24/2020] [Indexed: 01/04/2023] Open
Abstract
The native Australian green plum (Buchanania obovata) is a small fruit that grows in the northern parts of the Northern Territory and Western Australia. The fruit belongs to the family Anacardiaceae, which includes the other agriculturally important fruit mangoes, pistachios and cashew nuts. The green plum is a favored species of fruit for the Aboriginal communities and an important bush food in the Northern Territory. To date, only minimal scientific studies have been performed on the green plum as a food. This review is about plant foods in the family Anacardiaceae and the key nutritional compounds that occur in these fruit and nuts. It looks at the more traditional nutrient profiles, some key health metabolites, allergens and anti-nutrients that occur, and the role these foods play in the health of populations. This provides a guide for future studies of the green plum to show what nutritional and anti-nutritional properties and compounds should be analyzed and if there are areas where future studies should focus. This review includes an update on studies and analysis of the green plum and how its nutritional properties give it potential as a food for diet diversification in Australia.
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Affiliation(s)
- Selina Fyfe
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, QLD, Australia
| | - Heather E. Smyth
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, QLD, Australia
| | | | - Michael Rychlik
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, QLD, Australia
- Chair of Analytical Food Chemistry, Technical University of Munich, Freising, Germany
| | - Yasmina Sultanbawa
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, QLD, Australia
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Zalazar-García D, Torres E, Rodriguez-Ortiz L, Deng Y, Soria J, Bucalá V, Rodriguez R, Mazza G. Cleaner and sustainable processes for extracting phenolic compounds from bio-waste. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2020; 273:111154. [PMID: 32771852 DOI: 10.1016/j.jenvman.2020.111154] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 07/22/2020] [Accepted: 07/29/2020] [Indexed: 06/11/2023]
Abstract
The frequent environment-unfriendly treatments of agro-industrial bio-wastes cause severe pollution through air pollution and through residual effluents and hazardous solid waste. These bio-wastes can contain phenolic compounds, forms of phenolic acids and flavonoids in plants. They are however the most abundant class of many phytochemicals and have been given great interest due to their health advantage and high economic value. An interesting upgrading of these bio-wastes may consist in obtaining a concentrated extract of phenolic compounds using no-toxic solvents, hence protecting the environment and human health. In this work, different alternatives of the extraction process were evaluated using an exergetic analysis. The energy and water consumptions, CO2 emissions, exergetic yield, wasted and destroyed exergy were calculated. It was found that several alternatives for recycle streams were convenient (streams with higher chemical exergy were not discharged into the environment). The energy and water consumption for the best alternative (ethanol-water ratio 1/1 including recycle stream, named E-W 1/1 Rec) were 567 MJ/h and 105 kg/h, respectively and the CO2 emission was 105 kg/h. The calculated exergy destruction indicated that the evaporation and distillation stages may be optimized towards a more sustainable operation. It is not advisable to dry the bio-waste if it will be immediately processed once generated.
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Affiliation(s)
- Daniela Zalazar-García
- Instituto de Ingeniería Química - Facultad de Ingeniería (UNSJ) - Grupo Vinculado al PROBIEN (CONICET-UNCo), San Juan, Argentina
| | - Erick Torres
- Instituto de Ingeniería Química - Facultad de Ingeniería (UNSJ) - Grupo Vinculado al PROBIEN (CONICET-UNCo), San Juan, Argentina
| | - Leandro Rodriguez-Ortiz
- Instituto de Ingeniería Química - Facultad de Ingeniería (UNSJ) - Grupo Vinculado al PROBIEN (CONICET-UNCo), San Juan, Argentina
| | - Yimin Deng
- KULeuven, Department of Chemical Engineering, Laboratory of Process Technology, Sint-Katelijne-Waver, Belgium; Beijing University of Chemical Technology, Beijing Advanced Innovation Centre for Smart Matter Science and Engineering, Beijing, China
| | - José Soria
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas, PROBIEN (CONICET-UNCo), Neuquén, Argentina
| | - Verónica Bucalá
- Departamento de Ingeniería Química, Universidad Nacional Del Sur, Bahía Blanca, Argentina; Planta Piloto de Ingeniería Química, PLAPIQUI (CONICET-UNS), Bahía Blanca, Argentina
| | - Rosa Rodriguez
- Instituto de Ingeniería Química - Facultad de Ingeniería (UNSJ) - Grupo Vinculado al PROBIEN (CONICET-UNCo), San Juan, Argentina
| | - Germán Mazza
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas, PROBIEN (CONICET-UNCo), Neuquén, Argentina.
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Munekata PES, Gullón B, Pateiro M, Tomasevic I, Domínguez R, Lorenzo JM. Natural Antioxidants from Seeds and Their Application in Meat Products. Antioxidants (Basel) 2020; 9:E815. [PMID: 32883005 PMCID: PMC7555033 DOI: 10.3390/antiox9090815] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 08/28/2020] [Accepted: 08/31/2020] [Indexed: 12/30/2022] Open
Abstract
The use of synthetic antioxidants in the food industry has raised important questions about the effects of prolonged consumption on human health. On top of that, the consumption of meat products has been changing due to the awareness generated by health-related organizations. In this sense, exploring strategies to develop and produce healthier meat products has become a paramount concern. Several studies explored the composition of several seeds to characterize and explore the compounds with antioxidant activity, which are mainly composed of polyphenols. The use of antioxidant extracts in meat products has shown important results to delay the oxidative reactions in meat products derived from the processing and storage of meat products. Moreover, these extracts can also replace synthetic antioxidants and preserve the quality of meat products. Therefore, the aims of this review are first, to present the sources and compounds with antioxidant activity in seeds, and second, to discuss their protective effect against oxidative reactions in meat products.
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Affiliation(s)
- Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia no. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.)
| | - Beatriz Gullón
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain; (B.G.); (R.D.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia no. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.)
| | - Igor Tomasevic
- Department of Animal Source Food Technology, Faculty of Agriculture, Nemanjina 6, University of Belgrade, 11080 Belgrade, Serbia;
| | - Ruben Domínguez
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain; (B.G.); (R.D.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia no. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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Citrus × Clementina Hort. Juice Enriched with Its By-Products (Peels and Leaves): Chemical Composition, In Vitro Bioactivity, and Impact of Processing. Antioxidants (Basel) 2020; 9:antiox9040298. [PMID: 32260119 PMCID: PMC7222210 DOI: 10.3390/antiox9040298] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 03/29/2020] [Accepted: 04/01/2020] [Indexed: 12/22/2022] Open
Abstract
This work investigated a model for the reuse of Citrus × clementina Hort. by-products for the development of a functional drink able to exert antioxidant, hypoglycaemic, and hypolipidemic effects. Juice obtained from fruits collected in three different areas of Calabria (Italy) was analysed. C. × clementina juice from Corigliano Calabro (JF), characterized by the highest content of bioactive compounds and bioactivity, was chosen as a matrix to be enrichment with hydroalcoholic ultrasound-assisted maceration of C. × clementina leaf from Corigliano Calabro (CO2) and ethanol ultrasound-assisted maceration of C. × clementina peel from Cetraro (BC3) extracts at different concentrations. The highest phytochemical content and bioactivities were found in juice enriched with leaf and leaf + peel extracts, with particular reference to antioxidant activity. In order to estimate the effects of pasteurization, 20% (mg/100 mL) enriched juice was subjected to this process. Based on obtained data of bioactivity and sensorial analysis, C. × clementina by-products could be proposed as a promising source of bioactive compounds useful for the formulation of a functional drink for preventing diseases associated with oxidative stress such as type 2 diabetes and obesity.
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