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Bueno TM, Queiroz F, Santos JCCD, Furtado MLB, Schiassi MCEV, Borges SV, Figueiredo JA. Sequential extraction of anthocyanins and pectin from jabuticaba (Plinia cauliflora) peel: Peel pretreatment effect and ultrasound-assisted extraction. AN ACAD BRAS CIENC 2024; 96:e20230174. [PMID: 38511743 DOI: 10.1590/0001-3765202420230174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Accepted: 05/27/2023] [Indexed: 03/22/2024] Open
Abstract
The jabuticaba bark is rich in anthocyanins and fibers, and its use may be of industrial interest. In the food sector, its used as an ingredient in the production of fermented products, liqueurs or enriched flours. It also has pharmaceutical and cosmetic applications. The objective was to evaluate the effect of pretreatment and fresh use of jabuticaba peels in the extraction of total phenolic compound (TPC) and total anthocyanin (TA) contents with and without ultrasound assistance and in the sequential extraction of pectin from the residue. In the TPC and TA extraction, a 3x2 factorial design was used. For conventional anthocyanin extraction (CAE), occurred in an incubator under agitation. For ultrasound-assisted anthocyanin extraction (UAE) was utilized an ultrasonic homogenizer with probe (20 kHz, 160 W). The extracts were quantified (TPC, TA, antioxidant activity and color). The residues were characterized and used for sequential pectin extraction, which was quantified and characterized. The results were subjected to analysis of variance. Fresh jabuticaba peel is a residue that can be used to sequentially extract phenolic compounds, particularly anthocyanins and pectin. The use of ultrasound (UAE) was less efficient than CAE for extracting TPC and TA or performing sequential extraction on all pretreatment peels.
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Affiliation(s)
- Tainah M Bueno
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Campus Universitário, Caixa Postal 3037, 37200-900 Lavras, MG, Brazil
| | - Fabiana Queiroz
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Campus Universitário, Caixa Postal 3037, 37200-900 Lavras, MG, Brazil
| | - Jhenifer Cristina C Dos Santos
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Campus Universitário, Caixa Postal 3037, 37200-900 Lavras, MG, Brazil
| | - Maria Luiza B Furtado
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Campus Universitário, Caixa Postal 3037, 37200-900 Lavras, MG, Brazil
| | - Maria Cecília E V Schiassi
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Campus Universitário, Caixa Postal 3037, 37200-900 Lavras, MG, Brazil
| | - Soraia V Borges
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Campus Universitário, Caixa Postal 3037, 37200-900 Lavras, MG, Brazil
| | - Jayne A Figueiredo
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Campus Universitário, Caixa Postal 3037, 37200-900 Lavras, MG, Brazil
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2
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Santos LFD, Lopes ST, Nazari MT, Biduski B, Pinto VZ, Santos JSD, Bertolin TE, Santos LRD. Fruit pomace as a promising source to obtain biocompounds with antibacterial activity. Crit Rev Food Sci Nutr 2023; 63:12597-12609. [PMID: 35866531 DOI: 10.1080/10408398.2022.2103510] [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
The demand for natural compounds to replace synthetic additives has aroused the interest of different sectors of society, especially the scientific community, due to their safety, biocompatibility, biodegradability and low toxicity. Alternative sources for antimicrobial compounds have been explored, such as fruit pomace. These by-products have essential compounds in their composition with different potential for application in food and packaging. In this context, this review systematizes the use of pomace from different fruits as a source of antibacterial compounds. Also, it summarizes the extraction methods and the applications of these compounds. Grape pomace, cranberry, and apple extracts are the most explored for antibacterial control, especially against genus Listeria, Salmonella, Staphylococcus, and Escherichia. In addition, phenolic acids, anthocyanins, flavonoids, and proanthocyanins are the main compounds identified in the studied fruit pomace extracts. In the reviewed articles, the biocompounds recovery is performed by methods with the absence of high temperatures (>80 °C); in some studies, the solid-liquid extraction method at mild temperatures (<30 °C) was well explored, using ethanol and water as solvent. The use of fruit processing by-products for bacterial control highlights the possibility of favoring the three pillars of sustainability (social, economic, and environmental) in the food industry.
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Affiliation(s)
| | | | | | - Bárbara Biduski
- University of Passo Fundo, Passo Fundo, Rio Grande do Sul, Brazil
| | - Vania Zanella Pinto
- Graduate Program in Food Science and Tecnology, Federal University of Fronteira Sul, Parana, Brazil
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3
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Xu S, Pang Y, Cai X, Chen Q, Jin G, Zhang M, Huang L. Comparative study of three cultivars of jaboticaba berry: nutrient, antioxidant and volatile compounds. FRONTIERS IN PLANT SCIENCE 2023; 14:1105373. [PMID: 37492773 PMCID: PMC10363728 DOI: 10.3389/fpls.2023.1105373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Accepted: 06/12/2023] [Indexed: 07/27/2023]
Abstract
Jaboticaba is a tropical plant and its fruit rich in nutrients, volatile compounds, and biological activities, which considered to be an edible health benefits plant. Despite its popularity for fresh consumption, jaboticaba is rarely used in intensive processing in China. The content of nutrients and antioxidant in jaboticaba greatly impacts how it is processed healthy food. In this study, we evaluated the nutrients, antioxidant capacity, and volatile compounds of three jaboticaba cultivars including Sabara, Argentina, and Fukuoka, respectively. Our results revealed each variety has its merits. Sabara had an abundance of volatile compounds, a suitable acid-sugar ratio, and a slightly lower antioxidant capacity, making it suitable for fresh consumption. Argentina is the richest in volatile compounds in ripe fruit, but slightly lighter in taste and acid-sugar ratio, making it suitable for dry products. The large size, juicy flesh, low acid-sugar ratio, and less volatile compounds content of Fukuoka also make it suitable for juice processing. Three cultivars of jaboticaba berry exhibited different characteristics, providing reference evidence for the manufacturing and processing of jaboticaba health food.
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Affiliation(s)
- Shaosi Xu
- College of Life Science, Fujian Normal University, Fuzhou, China
| | - Yingying Pang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xiaoming Cai
- Institute of Food Inspection, Fujian Institute of Product Quality Supervision and Inspection, National Center for Quality Supervision and Inspection of Processed Foods, Fuzhou, China
| | - Qinchang Chen
- College of Life Science, Fujian Normal University, Fuzhou, China
| | - Gang Jin
- School of Food and Wine, Ningxia University, Yinchuan, China
| | - Miao Zhang
- College of Life Science, Fujian Normal University, Fuzhou, China
| | - Luqiang Huang
- College of Life Science, Fujian Normal University, Fuzhou, China
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4
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Leonarski E, Kuasnei M, Cesca K, Oliveira DD, Zielinski AAF. Black rice and its by-products: anthocyanin-rich extracts and their biological potential. Crit Rev Food Sci Nutr 2023; 64:9261-9279. [PMID: 37194647 DOI: 10.1080/10408398.2023.2211169] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
Recently, growing demand for products enriched with natural compounds that support human health has been observed. Black rice, its by-products, and residues are known to have in their composition a large amount of these compounds with biological potential, mainly anthocyanins. These compounds have reported effects on anti-obesity, antidiabetic, antimicrobial, anticancer, neuroprotective, and cardiovascular disease. Therefore, the extract from black rice or its by-products have great potential for application as ingredients in functional foods, supplements, or pharmacological formulations. This overview summarizes the methods employed for the extraction of anthocyanins from both black rice and its by-products. In addition, trends in applications of these extracts are also evaluated regarding their biological potential. Commonly, the extraction methods used to recover anthocyanins are conventional (maceration) and some emerging technologies (Ultrasound-Assisted Extraction - UAE, and Microwave-Assisted Extraction - MAE). Anthocyanin-rich extracts from black rice have presented a biological potential for human health. In vitro and in vivo assays (in mice) showed these compounds mainly with anti-cancer properties. However, more clinical trials are still needed to prove these potential biological effects. Extracts from black rice and its by-products have great potential in applying functional products with beneficial characteristics to humans and reducing agro-industrial residues.
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Affiliation(s)
- Eduardo Leonarski
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
| | - Mayara Kuasnei
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
| | - Karina Cesca
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
| | - Débora de Oliveira
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
| | - Acácio A F Zielinski
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
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5
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Miranda BM, Almeida VO, Terstegen T, Hundschell C, Flöter E, Silva FA, Fernandes KF, Wagemans A, Ulbrich M. The microstructure of the starch from the underutilized seed of jaboticaba (Plinia cauliflora). Food Chem 2023; 423:136145. [PMID: 37187005 DOI: 10.1016/j.foodchem.2023.136145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 04/06/2023] [Accepted: 04/09/2023] [Indexed: 05/17/2023]
Abstract
This work presents a starch extracted from jaboticaba seeds. The extraction yielded 22.65 ± 0.63% of a slightly beige powder (a* 1.92 ± 0.03, b* 10.82 ± 0.17 and L* 92.27 ± 0.24). The starch presented low protein content (1.19% ± 0.11) and phenolic compounds (0.58 ± 0.02 GAE. g) as contaminants. The starch granules showed small, smooth, irregular shapes and sizes between 6.1 and 9.6 µm. The starch presented a high content of amylose (34.50%±0.90) and a predominance of intermediate chain length (B1-chains 51%), followed by A-chains (26%) in the amylopectin. The SEC-MALS-DRI showed the starch had a low molecular weight (5.3·106 g·mol-1) and amylose/amylopectin content compatible with a Cc-type starch, confirmed in the X-ray diffractogram. Thermal studies showed a low onset temperature (T0 = 66.4 ± 0.46 °C) and gelatinization enthalpy (ΔH = 9.1 ± 1.19 J g-1) but a high-temperature range (ΔT = 14.1 ± 0.52 °C). The jaboticaba starch proved to be a promising material for food and non-food applications.
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Affiliation(s)
- Bruna M Miranda
- Department of Food Engineer, Institute of Agronomy, Federal University of Goiás, Goiânia, Brazil; Laboratory of Polymers Chemistry, Institute of Biological Science, ICB 2, Federal University of Goiás, Goiânia, Brazil; Department of Food Colloids, Institute of Food Technology and Food Chemistry, Technical University Berlin, Berlin, Germany
| | - Viviane O Almeida
- Department of Food Engineer, Institute of Agronomy, Federal University of Goiás, Goiânia, Brazil
| | - Tim Terstegen
- Department of Food Technology and Food Chemistry, Technical University Berlin, Berlin, Germany
| | - Christoph Hundschell
- Department of Food Colloids, Institute of Food Technology and Food Chemistry, Technical University Berlin, Berlin, Germany
| | - Eckhard Flöter
- Department of Food Technology and Food Chemistry, Technical University Berlin, Berlin, Germany
| | - Flávio A Silva
- Department of Food Engineer, Institute of Agronomy, Federal University of Goiás, Goiânia, Brazil
| | - Kátia F Fernandes
- Laboratory of Polymers Chemistry, Institute of Biological Science, ICB 2, Federal University of Goiás, Goiânia, Brazil.
| | - Anja Wagemans
- Department of Food Colloids, Institute of Food Technology and Food Chemistry, Technical University Berlin, Berlin, Germany
| | - Marco Ulbrich
- Department of Food Technology and Food Chemistry, Technical University Berlin, Berlin, Germany
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6
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Zhao Y, Ariefandie Febrianto N, Zhu F. Characterization of physicochemical properties, flavor volatiles and phenolic compounds of feijoa fruit varieties. Food Chem 2023; 419:136074. [PMID: 37044055 DOI: 10.1016/j.foodchem.2023.136074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 02/01/2023] [Accepted: 03/27/2023] [Indexed: 04/03/2023]
Abstract
Thirteen varieties of feijoa (Feijoa sellowiana) fruit were collected and the physical and chemical properties of feijoa peel, flesh, seed, and leaf were analyzed. Large diversities in the physicochemical characteristics and phenolic and volatile composition among various parts and between different varieties of feijoa were observed. Degrees Brix of whole fruits ranged from 10.1 (Anatoki) to 18.0 (No. 2) °Brix. Procyanidin B-type tetramer, procyanidin B-type dimer, and procyanidin C-type trimer had the highest concentrations in all parts and varieties of feijoa. Caffeoyl glucose, dihydroferulic acid 4-O-glucuronide, galloyl glucose, and lariciresinol-sesquilignan were detected in feijoa fruits and leaves. A total of 105 esters, 68 terpenes, 20 alcohols, 31 hydrocarbons, 12 aldehydes, and 11 ketones were related to aromatic attributes of fruits and leaves. Early season and mid-season varieties had larger variations in the chemical properties than late-season varieties. Anatoki, Kakariki, and No.1, have the potential to be developed for attractive flavor and functional properties.
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Affiliation(s)
- Yimeng Zhao
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Noor Ariefandie Febrianto
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; Indonesian Coffee and Cocoa Research Institute (ICCRI), Jl. PB Sudirman No. 90, Jember, East Java, Indonesia
| | - Fan Zhu
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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7
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Saber FR, Munekata PES, Rizwan K, El-Nashar HAS, Fahmy NM, Aly SH, El-Shazly M, Bouyahya A, Lorenzo JM. Family Myrtaceae: The treasure hidden in the complex/diverse composition. Crit Rev Food Sci Nutr 2023; 64:6737-6755. [PMID: 36748791 DOI: 10.1080/10408398.2023.2173720] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Myrtaceae is one of the most important plants families, being regarded as the eighth largest flowering plant family. It includes many genera of utmost ecological and economical importance distributed all over the world. This review aimed to report the latest studies on this family focusing on certain widely used plants including Eucalyptus sp., Eugenia sp. (Eugenia uniflora, Eugenia sulcata), Syzygium sp. (Syzygium aromaticum and Syzygium cumini), Psidium sp., Pimenta dioica, Myrtus sp. (Myrtus communis), Myrciaria sp. and Melaleuca alternifolia. The extraction of bioactive compounds has been evolving through the optimization of conventional methods and the use of emerging technologies. Supercritical CO2 was applied for essential oils and ultrasound for polyphenols leading to extracts and essential oils rich in bioactive compounds. Advances in the field of encapsulation and delivery systems showed promising results in the production of stable essential oils nanoemulsions and liposomes and the production of plant extracts in the form of nanoparticles. Moreover, a significant increase in the number of patents was noticed especially the application of Myrtaceae extracts in the pharrmacuetucal field. The applications of ceratin plants (Pimenta dioica, Melaleuca alternifolia, Syzygium aromaticum essential oils or Myrciaria cauliflora peel extract) in food area (either as a free or encapsulated form) also showed interesting results in limiting microbial spoilage of fresh meat and fish, slowing oxidative degradation in meat products, and inhibiting aflatoxin production in maize. Despite the massive literature on Myrtaceae plants, advances are still necessary to optimize the extraction with environmentally friendly technologies and carry out risk assessment studies should be accomplished to harness the full potential in food, industrial and pharmaceutical applications.
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Affiliation(s)
- Fatema R Saber
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo, Egypt
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Komal Rizwan
- Department of Chemistry, University of Sahiwal, Sahiwal, Pakistan
| | - Heba A S El-Nashar
- Department of Pharmacognosy, Faculty of Pharmacy, Ain Shams University, Cairo, Egypt
| | - Nouran M Fahmy
- Department of Pharmacognosy, Faculty of Pharmacy, Ain Shams University, Cairo, Egypt
| | - Shaza H Aly
- Department of Pharmacognosy, Faculty of Pharmacy, Badr University in Cairo, Cairo, Egypt
| | - Mohamed El-Shazly
- Department of Pharmacognosy, Faculty of Pharmacy, Ain Shams University, Cairo, Egypt
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat, Morocco
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, Ourense, Spain
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Phenolic Fraction from Peanut ( Arachis hypogaea L.) By-product: Innovative Extraction Techniques and New Encapsulation Trends for Its Valorization. FOOD BIOPROCESS TECH 2023; 16:726-748. [PMID: 36158454 PMCID: PMC9483447 DOI: 10.1007/s11947-022-02901-5] [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: 07/15/2022] [Accepted: 09/02/2022] [Indexed: 11/23/2022]
Abstract
Peanut skin is a by-product rich in bioactive compounds with high nutritional and pharmaceutical values. The phenolic fraction, rich in proanthocyanidins/procyanidins, is a relevant class of bioactive compounds, which has been increasingly applied as functional ingredients for food and pharmaceutical applications and is mostly recovered from peanut skins through low-pressure extraction methods. Therefore, the use of green high-pressure extractions is an interesting alternative to value this peanut by-product. This review addresses the benefits of the phenolic fraction recovered from peanut skin, with a focus on proanthocyanin/procyanidin compounds, and discusses the improvement of their activity, bioavailability, and protection, by methods such as encapsulation. Different applications for the proanthocyanidins, in the food and pharmaceutical industries, are also explored. Additionally, high-pressure green extraction methods, combined with micro/nanoencapsulation, using wall material derived from peanut industrial processing, may represent a promising biorefinery strategy to improve the bioavailability of proanthocyanidins recovered from underutilized peanut skins.
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9
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Machado APDF, Alves MDR, Nascimento RDPD, Reguengo LM, Marostica Junior MR. Antiproliferative effects and main molecular mechanisms of Brazilian native fruits and their by-products on lung cancer. Food Res Int 2022; 162:111953. [DOI: 10.1016/j.foodres.2022.111953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 07/11/2022] [Accepted: 09/16/2022] [Indexed: 11/04/2022]
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10
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From Biorefinery to Food Product Design: Peach (Prunus persica) By-Products Deserve Attention. FOOD BIOPROCESS TECH 2022; 16:1197-1215. [PMID: 36465719 PMCID: PMC9702882 DOI: 10.1007/s11947-022-02951-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Accepted: 11/14/2022] [Indexed: 11/27/2022]
Abstract
There is an increasing demand for functional foods to attend the consumers preference for products with health benefits. Peach (Prunus persica), from Rosaceae family, is a worldwide well-known fruit, and its processing generates large amounts of by-products, consisting of peel, stone (seed shell + seed), and pomace, which represent about 10% of the annual global production, an equivalent of 2.4 million tons. Some studies have already evaluated the bioactive compounds from peach by-products, although, the few available reviews do not consider peach by-products as valuable materials for product design methodology. Thereby, a novelty of this review is related to the use of these mostly unexplored by-products as alternative sources of valuable components, encouraging the circular bioeconomy approach by designing new food products. Besides, this review presents recent peach production data, compiles briefly the extraction methods for the recovery of lipids, proteins, phenolics, and fiber from peach by-products, and also shows in vivo study reports on anti-inflammatory, anti-obesity, and anti-cerebral ischemia activities associated with peach components and by-product. Therefore, different proposals to recover bioactive fractions from peach by-products are provided, for further studies on food-product design.
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11
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Benvenutti L, Zielinski AAF, Ferreira SRS. Subcritical water extraction (SWE) modified by deep eutectic solvent (DES) for pectin recovery from a Brazilian berry by-product. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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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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13
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Benvenutti L, Zielinski AAF, Ferreira SRS. Pressurized aqueous solutions of deep eutectic solvent (DES): A green emergent extraction of anthocyanins from a Brazilian berry processing by-product. Food Chem X 2022; 13:100236. [PMID: 35498972 PMCID: PMC9040022 DOI: 10.1016/j.fochx.2022.100236] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 12/02/2021] [Accepted: 12/09/2021] [Indexed: 01/29/2023] Open
Abstract
PLE using DES aqueous solutions is an eco-friendly method for anthocyanin recovery. Pressurized DES solutions can be used to valorize the jaboticaba by-product. DES (ChCl:Pro and ChCl:Ma) solutions had yields 50% higher than conventional solvents. Recovered extracts showed antioxidant, anti-diabetic, and anti-obesity potential. Pressurized ChCl:Ma solution maintained the color and bioactivity of the extracts.
Deep eutectic solvents (DES) are emergent solvents with high extractability of bioactive compounds. Therefore, anthocyanin rich-fractions were recovered from jaboticaba peels by combining aqueous solutions of DES and pressurized liquid extraction (PLE). The extraction occurred at 10 MPa, 12 min, with conditions optimized through response surface methodology: 47% DES concentration, 90 °C, and 5.3 mL/min flow rate. PLE with different DES (choline chloride combined with propylene glycol or malic acid) solutions were compared to conventional solvents (water and acidified water) concerning yield, thermostability, antioxidant, anti-diabetic, and anti-obesity activities. DES solutions presented anthocyanin yields up to 50% higher than conventional solvents. ChCl:Ma, with the highest anthocyanin stability (Ea = 77.5 kJ.mol−1), was a promising solvent concerning color, anti-diabetic and anti-obesity potential. Environmental analysis by Green Certificate and EcoScale indicated PLE with DES solutions is a green and efficient approach to recover anthocyanin from jaboticaba peel, providing useful extracts.
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Affiliation(s)
- Laís Benvenutti
- Chemical and Food Engineering Department, Federal University of Santa Catarina, Florianópolis, SC, C.P. 476, 88040-900, Brazil
| | | | - Sandra Regina Salvador Ferreira
- Chemical and Food Engineering Department, Federal University of Santa Catarina, Florianópolis, SC, C.P. 476, 88040-900, Brazil
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14
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Lin YZ, Chang TD, Wen CJ, Tsai SH, Lin YH. First report of leaf brown blight caused by Neopestalotiopsis formicarum on jabuticaba in Taiwan. PLANT DISEASE 2022; 106:2527. [PMID: 35171641 DOI: 10.1094/pdis-07-21-1414-pdn] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Jabuticaba (Plinia cauliflora (Mart.) Kausel) was originated from Brazil (Lorenzi 2000). The production of jabuticaba is growing globally as its value in the food and pharmaceutical industries (Benvenutti 2021). In August 2019, jabuticaba plants with symptoms of leaf blight were observed in the field at the Meinong of Kaohsiung City, Taiwan. Disease incidence was 40%. Symptoms first presented as small, water-soaked lesions on young leaves, and then dark brown lesions of 1-3 cm in diameter on mature leaves. Six symptomatic leaves were collected from 6 jabuticaba plants for verifying the causal agents. Tissues (5 × 5 mm2) were cut from the margin of symptomatic leaf. Samples were sterilized in 1% sodium hypochlorite for 60 s, rinsed with sterile distilled water three times and then placed in 1% water agar in the dark for 5 days at room temperature. Resultant fungal colonies were purified by subculturing fungal hyphal tips on potato dextrose agar in a growth chamber (28°C, 12 h photoperiod) until fungal conidia appeared. The fungi initially produced white, cottony, aerial mycelium, after which concentric black conidiomata appeared on the plates after 7 days of incubation. The 5-celled conidia were fusiform to ellipsoid, straight to slightly curved, with sizes of 24.00-44.00 µm × 6.00-13.00 µm (avg. size, 32.00 × 9.37 µm, n = 120). The apical and basal cells were hyaline, and 3 median cells were pale brown and versicolorous. Conidia had 2-3 apical appendages and a conical basal cell with a truncate base. Based on the characteristics, which were common among isolates from diseased samples, the causal pathogen was identified as Neopestalotiopsis sp. (Solarte et al. 2018). Internal transcribed spacer (ITS), translation elongation factor 1α (TEF), β-tubulin, and large ribosomal subunit (LSU) DNA sequences were obtained from these isolates and deposited in GenBank (MN723897, ITS; MN813055, TEF; MN813054, β-tubulin; MN860104, LSU). Sequences demonstrated high sequence identity with those of Neopestalotiopsis formicarum ex-type cultures CBS 362.72 (Maharachchikumbura et al. 2014): 99.44% for ITS (KM199358), 99.38% for TEF (KM199517), 98.86% for β-tubulin (KM199455), and 100.00% for LSU (KM116248). The phylogenetic relationship in Neopestalotiopsis species supported the identification of our isolates as N. formicarum. Three independent 3-isolate inoculation experiments were performed to fit Koch's postulates. Surface-sterilized leaves on live plants were punctured with a needle and inoculated with 5 µL of conidial suspension (1 × 105 conidia/mL). Inoculated plants were kept in a growth chamber (25°C, 70% relative humidity) for 7 days. Control plants were inoculated with sterile distilled water and kept under the same conditions. Inoculated leaves developed brown lesions around wounds after seven days. The pathogen was re-isolated from diseased plants, following the steps used for the original procedure, with identical characteristics as the initial isolates. This is the first report of leaf brown blight caused by N. formicarum on jabuticaba in Taiwan. N. formicarum was recently considered as a new threat to jabuticaba (Gualberto et al. 2021). In addition, it has a broad host range on many tropical crops, such as guarana and banana (Gualberto et al. 2021). Neopestalotiopsis spp. have been reported to cause important economic fruit diseases (Gualberto et al. 2021). Therefore, N. formicarum may become the potential risk for fruit production of tropical crops.
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Affiliation(s)
- Yi-Zeng Lin
- National Pingtung University of Science and Technology, 63279, Department of Plant Medicine, Pingtung County, Taiwan;
| | - Tsai-De Chang
- National Pingtung University of Science and Technology, 63279, Department of Plant Medicine, 1, Shuefu Road, Neipu, Pingtung 91201, TAIWAN., Pingtung County, Taiwan, 91201;
| | - Chen-Jie Wen
- National Pingtung University of Science and Technology, 63279, Department of Plant Medicine, Pingtung County, Taiwan;
| | - Shang Han Tsai
- National Pingtung University of Science and Technology, 63279, Bachelor Program in Scientific Agriculture, Pingtung County, Taiwan;
| | - Ying-Hong Lin
- National Pingtung University of Science and Technology, 63279, Department of Plant Medicine, No.1,, Shuefu Road,, Pingtung County, Taiwan, 91201;
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15
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Sarkar T, Salauddin M, Roy A, Sharma N, Sharma A, Yadav S, Jha V, Rebezov M, Khayrullin M, Thiruvengadam M, Chung IM, Shariati MA, Simal-Gandara J. Minor tropical fruits as a potential source of bioactive and functional foods. Crit Rev Food Sci Nutr 2022; 63:6491-6535. [PMID: 35164626 DOI: 10.1080/10408398.2022.2033953] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Tropical fruits are defined as fruits that are grown in hot and humid regions within the Tropic of Cancer and Tropic of Capricorn, covering most of the tropical and subtropical areas of Asia, Africa, Central America, South America, the Caribbean and Oceania. Depending on the cultivation area covered, economic value and popularity these tropical fruits are divided into major and minor tropical fruits. There is an annual increment of 3.8% in terms of commercialization of the tropical fruits. In total 26 minor tropical fruits (Kiwifruit, Lutqua, Carambola, Tree Tomato, Elephant apple, Rambutan, Bay berry, Mangosteen, Bhawa, Loquat, Silver berry, Durian, Persimon, Longan, Passion fruit, Water apple, Pulasan, Indian gooseberry, Guava, Lychee, Annona, Pitaya, Sapodilla, Pepino, Jaboticaba, Jackfruit) have been covered in this work. The nutritional composition, phytochemical composition, health benefits, traditional use of these minor tropical fruits and their role in food fortification have been portrayed.
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Affiliation(s)
- Tanmay Sarkar
- Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Malda, India
| | - Molla Salauddin
- Department of Food Processing Technology, Mir Madan Mohanlal Govt. Polytechnic, West Bengal State Council of Technical Education, Nadia, India
| | - Arpita Roy
- Department of Biotechnology, School of Engineering and Technology, Sharda University, Greater Noida, India
| | - Nikita Sharma
- Department of Biotechnology, Delhi Technological University, Delhi, India
| | - Apoorva Sharma
- Department of Biotechnology, Delhi Technological University, Delhi, India
| | - Saanya Yadav
- Department of Biotechnology, Delhi Technological University, Delhi, India
| | - Vaishnavi Jha
- Department of Biotechnology, Delhi Technological University, Delhi, India
| | - Maksim Rebezov
- Liaocheng University, Liaocheng, Shandong, China
- V. M. Gorbatov Federal Research Center for Food Systems, Moscow, Russian Federation
- K.G. Razumovsky Moscow State University of Technologies, and Management (The First Cossack University), Moscow, Russian Federation
| | - Mars Khayrullin
- K.G. Razumovsky Moscow State University of Technologies, and Management (The First Cossack University), Moscow, Russian Federation
| | - Muthu Thiruvengadam
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul, Republic of Korea
| | - Ill-Min Chung
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul, Republic of Korea
| | - Mohammad Ali Shariati
- Liaocheng University, Liaocheng, Shandong, China
- K.G. Razumovsky Moscow State University of Technologies, and Management (The First Cossack University), Moscow, Russian Federation
| | - Jesus Simal-Gandara
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
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16
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Marsiglia WIMDL, Oliveira LDSC, Santiago ÂM, Araújo VS, Melo BCA, Almeida RLJ, Santos NC. Evaluation of bioactive compounds in an infused drink prepared from the powder of jaboticaba (
Myrciaria cauliflora
) peels. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | | | | | | | | | - Newton Carlos Santos
- Department of Chemical Engineering Federal University of Rio Grande do Norte Natal Brazil
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