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Bastos BM, Silva PPD, Rocha SFD, Bertolo J, Arias JLDO, Michelon M, Pinto LADA. Preparation of films based on reticulated fish gelatin containing garlic essential oil. Food Res Int 2024; 188:114496. [PMID: 38823843 DOI: 10.1016/j.foodres.2024.114496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 05/07/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
Agro-industrial co-products, such as fish gelatin, stand out for their capacity in forming biopolymeric films, being biocompatible and non-toxic; however, its hydrophilicity poses a challenge. Essential oils, rich in bioactives, attract research interest aiming to enhance the protective barrier of films and enable their application in packaging. This study produced films based on cross-linked Nile tilapia skin gelatin, incorporating garlic essential oil. Gelatin obtained through partial collagen hydrolysis from the fish skin and cross-linked with gallic acid had hydroxyproline content of 10.02 g 100 g-1 and gel strength of 287 g, which were consistent with other studies. Oil extraction used supercritical CO2 as a solvent and ethanol as a cosolvent, following a factorial experimental design, evaluating the extraction temperature (40 °C and 70 °C) and cosolvent ratio (1:1 and 1:3), with three central points. Extraction was successful, with higher yields on a dry basis at 70 °C (88.35 %), using a 1:1 cosolvent ratio. Films incorporated with oil exhibited lower water vapor permeability (WVP) than those with only cross-linked gelatin (1.59 (g m-1 s-1 Pa-1) 1011). The film with the most suitable tensile strength (19.07 MPa), elongation (120.91 %), and WVP (1.09 (g m-1 s-1 Pa-1) 1011) properties contained garlic oil extracted at the central point (55 °C and 1:2). Thermal analysis indicated increased melting temperatures in films with added oil, suggesting low thermal degradation. These results suggest that garlic oil addition can improve the properties of fish gelatin-based films, making them promising for biodegradable packaging.
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Affiliation(s)
- Bruna Moura Bastos
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Itália Avenue, km 08, Carreiros, Rio Grande, RS, 96203-900, Brazil.
| | - Patrick Peres da Silva
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Itália Avenue, km 08, Carreiros, Rio Grande, RS, 96203-900, Brazil.
| | - Silvia Faria da Rocha
- Federal Institute of Paraná - IFPR, Dr. Tito Street, 801, Jardim Panorama, Jacarezinho, PR, 86400-000, Brazil.
| | - Jordano Bertolo
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Itália Avenue, km 08, Carreiros, Rio Grande, RS, 96203-900, Brazil.
| | - Jean Lucas de Oliveira Arias
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Itália Avenue, km 08, Carreiros, Rio Grande, RS, 96203-900, Brazil.
| | - Mariano Michelon
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Itália Avenue, km 08, Carreiros, Rio Grande, RS, 96203-900, Brazil.
| | - Luiz Antonio de Almeida Pinto
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Itália Avenue, km 08, Carreiros, Rio Grande, RS, 96203-900, Brazil.
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2
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Gonçalves E, Smaoui S, Brito M, Oliveira JM, Arez AP, Tavares L. Sickle Cell Disease: Current Drug Treatments and Functional Foods with Therapeutic Potential. Curr Issues Mol Biol 2024; 46:5845-5865. [PMID: 38921020 PMCID: PMC11202234 DOI: 10.3390/cimb46060349] [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: 05/14/2024] [Revised: 06/06/2024] [Accepted: 06/10/2024] [Indexed: 06/27/2024] Open
Abstract
Sickle cell anemia (SCA), the most common form of sickle cell disease (SCD), is a genetic blood disorder. Red blood cells break down prematurely, causing anemia and often blocking blood vessels, leading to chronic pain, organ damage, and increased infection risk. SCD arises from a single-nucleotide mutation in the β-globin gene, substituting glutamic acid with valine in the β-globin chain. This review examines treatments evaluated through randomized controlled trials for managing SCD, analyzes the potential of functional foods (dietary components with health benefits) as a complementary strategy, and explores the use of bioactive compounds as functional food ingredients. While randomized trials show promise for certain drugs, functional foods enriched with bioactive compounds also hold therapeutic potential. Further research is needed to confirm clinical efficacy, optimal dosages, and specific effects of these compounds on SCD, potentially offering a cost-effective and accessible approach to managing the disease.
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Affiliation(s)
- Elisângela Gonçalves
- Global Health and Tropical Medicine (GHTM), Associate Laboratory in Translation and Innovation Towards Global Health (LA-REAL), Institute of Hygiene and Tropical Medicine, (IHMT), NOVA University of Lisbon (UNL) 1349-008 Lisbon, Portugal; (E.G.); (A.P.A.)
| | - Slim Smaoui
- Laboratory of Microbial and Enzymes Biotechnology and Biomolecules (LBMEB), Centre of Biotechnology of Sfax (CBS), University of Sfax-Tunisia, Road of Sidi Mansour Km 6, P.O. Box 1177, Sfax 3018, Tunisia;
| | - Miguel Brito
- Health Research Centre of Angola (CISA), Caxito, Angola;
- H&TRC—Health & Technology Research Center, Escola Superior de Tecnologia da Saúde, Instituto Politécnico de Lisboa, 1990-092 Lisbon, Portugal
| | - J. M. Oliveira
- School of Design, Management and Production Technologies Northern Aveiro, University of Aveiro, Estrada do Cercal, 449, 3810-193 Oliveira de Azeméis, Portugal;
- EMaRT Group—Emerging Materials, Research, Technology, University of Aveiro, 3810-193 Aveiro, Portugal
- CICECO Aveiro—Institute of Materials, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Ana Paula Arez
- Global Health and Tropical Medicine (GHTM), Associate Laboratory in Translation and Innovation Towards Global Health (LA-REAL), Institute of Hygiene and Tropical Medicine, (IHMT), NOVA University of Lisbon (UNL) 1349-008 Lisbon, Portugal; (E.G.); (A.P.A.)
| | - Loleny Tavares
- School of Design, Management and Production Technologies Northern Aveiro, University of Aveiro, Estrada do Cercal, 449, 3810-193 Oliveira de Azeméis, Portugal;
- EMaRT Group—Emerging Materials, Research, Technology, University of Aveiro, 3810-193 Aveiro, Portugal
- CICECO Aveiro—Institute of Materials, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
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3
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Zhang X, Wang Y, Wang D, Tang J, Xu M. Synergistic stabilization of garlic essential oil nanoemulsions by carboxymethyl chitosan/Tween 80 and application for coating preservation of chilled fresh pork. Int J Biol Macromol 2024; 266:131370. [PMID: 38580027 DOI: 10.1016/j.ijbiomac.2024.131370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 02/18/2024] [Accepted: 04/02/2024] [Indexed: 04/07/2024]
Abstract
Garlic essential oil (GEO) is a potential natural antioxidant and antimicrobial agent for food preservation, but its intrinsic low water-solubility, high volatility and poor stability severely limit its application and promotion. In this work, we investigated the synergistic stabilization of the GEO-in-water nanoemulsion using carboxymethyl chitosan (CCS) and Tween 80 (TW 80). Additionally, the nanoemulsion was fabricated through high-pressure microfluidization and utilized for the coating-mediated preservation of chilled pork. The garlic essential oil nanoemulsion (GEON) with 3.0 % CCS and 3.0 % TW 80 exhibited more homogeneous droplet size (around 150 nm) and narrower size distribution, while maintained long-term stability with no significant change in size during 30 d storage. Compared with free GEO, the GEONs exhibited a higher scavenging capacity to DPPH and ABTS free radicals as well as higher inhibitory effects against Escherichia coli and Staphylococcus aureus, suggesting that the encapsulation of GEO in nanoemulsion considerably improved its antioxidant and antibacterial activities. Furthermore, the results of coating preservation experiments showed that the GEON coating effectively expanded the shelf-life of chilled fresh pork for approximately one week. Altogether, this study would guide the development of GEO-loaded nanoemulsions, and promote GEON as a promising alternative for coating preservation of chilled fresh meat.
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Affiliation(s)
- Xingzhong Zhang
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
| | - Ying Wang
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Dan Wang
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Jie Tang
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Min Xu
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
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Utama GL, Rahmi Z, Sari MP, Hanidah II. Psychochemical changes and functional properties of organosulfur and polysaccharide compounds of black garlic ( Allium sativum L.). Curr Res Food Sci 2024; 8:100717. [PMID: 38559380 PMCID: PMC10978486 DOI: 10.1016/j.crfs.2024.100717] [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: 05/28/2023] [Revised: 01/03/2024] [Accepted: 01/30/2024] [Indexed: 04/04/2024] Open
Abstract
Background Black garlic is one of the functional food products made from garlic which is processed through aging to improve sensory value and nutritional quality. Aging conditions has a major impact on the psychochemical and functional properties changes of black garlic which is closely related to organosulfur compounds and polysaccharides as the largest component in garlic. Scope and approach The method used in this research is a systematic review with the aim of research to determine the relationship between reactions during aging and changes in organosulfur, polysaccharides and non-enzymatic browning product compounds as well as the function of black garlic by focusing on certain aspects of aging including temperature, humidity, time, microorganism activity, and pre-treatment application. Key findings and conclusions Maillard reaction and polysaccharide degradation are still be the dominant reactions and play an important role in black garlic production. High hydrostatic pressure pretreatment could maintains the quality of black garlic so that the black garlic has the same taste characteristics as black garlic in general. Antioxidant properties in black garlic shown increase during thermal treatment. In addition, it is known that the activity of microorganisms plays a role and being potential to increase the quality value of black garlic as well as the antimicrobial activity.
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Affiliation(s)
- Gemilang Lara Utama
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesia
- Center for Environment and Sustainability Science, Universitas Padjadjaran, Bandung, 40132, Indonesia
| | - Zahida Rahmi
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesia
| | - Meli Puspita Sari
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesia
| | - In-in Hanidah
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesia
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Maicelo-Quintana JL, Reyna-Gonzales K, Balcázar-Zumaeta CR, Auquiñivin-Silva EA, Castro-Alayo EM, Medina-Mendoza M, Cayo-Colca IS, Maldonado-Ramirez I, Silva-Zuta MZ. Potential application of bee products in food industry: An exploratory review. Heliyon 2024; 10:e24056. [PMID: 38268589 PMCID: PMC10806293 DOI: 10.1016/j.heliyon.2024.e24056] [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: 10/03/2023] [Revised: 12/08/2023] [Accepted: 01/03/2024] [Indexed: 01/26/2024] Open
Abstract
Over the past eight years, bee products such as wax, honey, propolis, and pollen have generated intense curiosity about their potential food uses; to explore these possibilities, this review examines the nutritional benefits and notable characteristics of each product related to the food industry. While all offer distinct advantages, there are challenges to overcome, including the risk of honey contamination. Indeed, honey has excellent potential as a healthier alternative to sugar, while propolis's remarkable antibacterial and antioxidant properties can be enhanced through microencapsulation. Pollen is a versatile food with multiple applications in various products. In addition, the addition of beeswax to oleogels and its use as a coating demonstrate significant improvements in the quality and preservation of environmentally sustainable foods over time. This study demonstrates that bee products and apitherapy are essential for sustainable future food and innovative medical treatments.
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Affiliation(s)
- Jorge L. Maicelo-Quintana
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
| | - Katherine Reyna-Gonzales
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - César R. Balcázar-Zumaeta
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Erick A. Auquiñivin-Silva
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Efrain M. Castro-Alayo
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Marleni Medina-Mendoza
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Ilse S. Cayo-Colca
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
| | - Italo Maldonado-Ramirez
- Facultad de Ingeniería de Sistemas y Mecánica, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
| | - Miguelina Z. Silva-Zuta
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
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Blanco-Morales V, Mercatante D, Rodriguez-Estrada MT, Garcia-Llatas G. Current and New Insights on Delivery Systems for Plant Sterols in Food. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2024; 1440:403-435. [PMID: 38036891 DOI: 10.1007/978-3-031-43883-7_20] [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: 12/02/2023]
Abstract
Plant sterols are minor bioactive components of food lipids, which are often used for the formulation of functional foods due to their cholesterol-lowering properties. However, they have low solubility and tend to crystallize, which may affect their biological effects, the sensory profile of the sterol-enriched food, and its consumer acceptability. Moreover, due to the unsaturated structure of sterols, they are susceptible to oxidation, so different encapsulation systems have been developed to improve their dispersibility/solubility, stability, delivery, and bioaccessibility. This chapter provides an overview of the main encapsulation systems currently used for plant sterols and their application in model and food systems, with a particular focus on their efficiency and impact on sterol bioaccessibility.
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Affiliation(s)
- V Blanco-Morales
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| | - D Mercatante
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Bologna, Italy
| | - M T Rodriguez-Estrada
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Bologna, Italy.
- CIRI-Agrifood (Interdepartmental Centre of Industrial Agrifood Research), Alma Mater Studiorum-University of Bologna, Cesena, Italy.
| | - G Garcia-Llatas
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Valencia, Spain
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Guo J, Hang A, Qu Y, Li X, Zhang L, Wang M, Li S, He X, Zhang L, Hao L. Fabrication and release property of self-assembled garlic essential oil-amylose inclusion complex by pre-gelatinization coupling with high-speed shear. Int J Biol Macromol 2024; 254:127822. [PMID: 37926302 DOI: 10.1016/j.ijbiomac.2023.127822] [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: 05/24/2023] [Revised: 09/23/2023] [Accepted: 10/23/2023] [Indexed: 11/07/2023]
Abstract
Our aim was to investigate the preparation of self-assembled garlic essential oil-amylose inclusion complexes (SGAs) using garlic essential oil (GEO) and corn starch (CS), and evaluated their release properties. SGAs were fabricated by pre-gelatinization coupling with high-speed shear at different GEO-CS mass ratios. When the mass ratio of GEO to pre-gelatinized corn starch was set at 15 % (SGA-15 %), with a fixed shear rate of 9000 rpm and a shear time of 30 min, the allicin content was 0.573 ± 0.023 mg/g. X-ray diffraction (XRD) results revealed a starch V-type crystalline structure in SGAs with peaks at 13.0°, 18.0°, and 20.0° (2θ). Fourier Transform Infrared (FTIR) spectra of SGAs displayed a shift in the characteristic peak of diallyl trisulfide from 987.51 cm-1 to 991.45 cm-1. Scanning electron microscope (SEM) images revealed that SGAs exhibited lamellar structures covered with small granules. SGAs exhibited higher residual mass (approximately 12 %) than other samples. The resistant starch content of SGAs increased from 10.1 % to 18.4 % as GEO contents varied from 5 % to 15 %. In vitro digestion tests showed that about 53.21 % of allicin remained in SGA-15 % after 8 h. Therefore, this dual treatment can be a new method for fabricating controlled-release inclusion complexes of guest molecules.
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Affiliation(s)
- Jinbiao Guo
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Anan Hang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Yinghui Qu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Xinyu Li
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Lei Zhang
- Systems Engineering Institute, Academy of Military Sciences (AMS), Beijing 100010, PR China
| | - Mengjiao Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Shumin Li
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Xihong He
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Liming Zhang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China.
| | - Limin Hao
- Systems Engineering Institute, Academy of Military Sciences (AMS), Beijing 100010, PR China.
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Serrano-Jara D, Rivera-Gomis J, Tornel JA, Jordán MJ, Martínez-Conesa C, Pablo MJC. Oregano Essential Oil and Purple Garlic Powder Effects on Intestinal Health, Microbiota Indicators and Antimicrobial Resistance as Feed Additives in Weaning Piglets. Animals (Basel) 2023; 14:111. [PMID: 38200842 PMCID: PMC10778277 DOI: 10.3390/ani14010111] [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: 11/29/2023] [Revised: 12/20/2023] [Accepted: 12/21/2023] [Indexed: 01/12/2024] Open
Abstract
Finding alternatives to zinc oxide is a pressing issue for the pig production sector. We studied the impact of the bioactive components degradation of oregano essential oil (OEO) and purple garlic powder (PGP) during storage in silos, their effect on the morphometry of the jejunum and ileum and the cecal microbiota as intestinal health indicators in piglets during the post-weaning period. We also monitored antimicrobial resistance in the commensal indicator E. coli. Histological parameters and intestinal microbiota were measured in 140 piglets weaned at 21 days of age. Seven dietary treatments were used: a negative control group (basal diet), a positive control group with ZnO (3000 mg/kg of food), two groups with OEO at 0.4% and 1.2%, respectively, two groups with PGP 0.4% and 2%, respectively, and a group with OEO with 1.2% combined with PGP with 2%. Each group of piglets received the treatment for seven weeks, from weaning, before samples were taken. Antibiotic resistance profiles were measured in 81 E. coli strains. On this occasion, only the control groups, ZnO, OEO 1.2%, PGP 2% and OEO 1.2% + PGP 2% were used, and the samples were obtained from the cecal content. A progressive loss of the bioactive components of OEO and PGP was observed during the 34 days of storage (p < 0.05). PGP 2%, OEO 1.2% and their combination showed results similar to ZnO (p > 0.05), or superior in the study of intestinal morphometry and the values of E. coli and Lactobacillus. All categories showed high levels of resistance. Only the strains isolated from the OEO 1.2% group did not show resistance to colistin and presented the lowest resistance values. In general, high doses of the additives studied showed the best results, obtaining levels like or higher than those offered by ZnO.
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Affiliation(s)
- Daniel Serrano-Jara
- Department of Comparative Anatomy and Pathology, Veterinary Medicine Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, Espinardo, 30100 Murcia, Spain;
| | - Jorge Rivera-Gomis
- Scotland’s Rural College (SRUC), Centre for Epidemiology and Planetary Health, Inverness, Scotland IV2 5NA, UK
| | | | - María José Jordán
- Research Group on Rainfed Agriculture for Rural Development, Department of Rural Development, Oenology and Sustainable Agriculture, Murcia Institute of Agri-Food and Environmental Research (IMIDA), La Alberca de Las Torres, 30150 Murcia, Spain; (M.J.J.); (C.M.-C.)
| | - Cristina Martínez-Conesa
- Research Group on Rainfed Agriculture for Rural Development, Department of Rural Development, Oenology and Sustainable Agriculture, Murcia Institute of Agri-Food and Environmental Research (IMIDA), La Alberca de Las Torres, 30150 Murcia, Spain; (M.J.J.); (C.M.-C.)
| | - María José Cubero Pablo
- Animal Health Department, Veterinary Medicine Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, Espinardo, 30100 Murcia, Spain;
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9
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Dobrzyńska M, Kaczmarek K, Przysławski J, Drzymała-Czyż S. Selenium in Infants and Preschool Children Nutrition: A Literature Review. Nutrients 2023; 15:4668. [PMID: 37960322 PMCID: PMC10648445 DOI: 10.3390/nu15214668] [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: 09/29/2023] [Revised: 10/30/2023] [Accepted: 11/01/2023] [Indexed: 11/15/2023] Open
Abstract
Selenium (Se), an essential trace element, is fundamental to human health, playing an important role in the formation of thyroid hormones, DNA synthesis, the immune response, and fertility. There is a lack of comprehensive epidemiological research, particularly the serum Se concetration in healthy infants and preschool children compared to the estimated dietary Se intake. However, Se deficiencies and exceeding the UL have been observed in infants and preschool children. Despite the observed irregularities in Se intake, there is a lack of nutritional recommendations for infants and preschool children. Therefore, the main objective of this literature review was to summarize what is known to date about Se levels and the risk of deficiency related to regular consumption in infants and preschool children.
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Affiliation(s)
| | | | | | - Sławomira Drzymała-Czyż
- Department of Bromatology, Poznan University of Medical Science, Rokietnicka 3 Street, 60-806 Poznan, Poland; (M.D.); (K.K.); (J.P.)
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10
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Ahmadzadeh S, Lenie MDR, Mirmahdi RS, Ubeyitogullari A. Designing future foods: Harnessing 3D food printing technology to encapsulate bioactive compounds. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37882785 DOI: 10.1080/10408398.2023.2273446] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2023]
Abstract
Bioactive compounds (BCs) provide numerous health benefits by interacting with one or more components of living tissues and systems. However, despite their potential health benefits, most of the BCs have low bioaccessibility and bioavailability, hindering their potential health-promoting activities. The conventional encapsulation techniques are time-consuming and have major limitations in their food applications, including the use of non-food grade chemicals, undesired sensory attributes, and storage stability issues. A cutting-edge, new technique based on 3D printing can assist in resolving the problems associated with conventional encapsulation technologies. 3D food printing can help protect BCs by incorporating them precisely into three-dimensional matrices, which can provide (i) protection during storage, (ii) enhanced bioavailability, and (iii) effective delivery and controlled release of BCs. Recently, various 3D printing techniques and inks have been investigated in order to create delivery systems with different compositions and geometries, as well as diverse release patterns. This review emphasizes the advances in 3D printing-based encapsulation approaches, leading to enhanced delivery systems and customized food formulations.
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Affiliation(s)
- Safoura Ahmadzadeh
- Department of Food Science, University of Arkansas, Fayetteville, AR, USA
| | | | | | - Ali Ubeyitogullari
- Department of Food Science, University of Arkansas, Fayetteville, AR, USA
- Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR, USA
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11
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Skoczylas J, Jędrszczyk E, Dziadek K, Dacewicz E, Kopeć A. Basic Chemical Composition, Antioxidant Activity and Selected Polyphenolic Compounds Profile in Garlic Leaves and Bulbs Collected at Various Stages of Development. Molecules 2023; 28:6653. [PMID: 37764429 PMCID: PMC10537509 DOI: 10.3390/molecules28186653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 09/07/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
Garlic is commonly used as vegetable or spice and as a herb in folklore as well as traditional medicine in many countries. The current study aimed to compare the chemical composition, antioxidant activity, and the content of selected polyphenolic compounds in cloves as well as leaves of winter garlic plants of the Harnaś and Ornak cultivars, which are of Polish origin. Garlic was grown from cloves for three years (2018-2020) in the experimental field of the University of Agriculture in Krakow, Poland. The research material was harvested on three dates: May; June, unripe garlic plants; and in July, the plant at full maturity. The content of vitamin C in the fresh material was determined. The proximate analysis was determined in the freeze-dried plants of garlic, and the total carbohydrate content was calculated. The antioxidant activity and the content of selected polyphenolic compounds were also determined. Garlic cloves showed a higher content of dry matter, and total carbohydrates than the leaves of garlic plants. On the other hand, in the leaves, a significantly higher content of protein, total fat and ash were observed. Additionally, garlic leaves were characterised by a higher content of vitamin C, total polyphenols, and a higher antioxidant activity than garlic cloves. The leaves of young garlic plants from the May harvest were distinguished by a higher content of these compounds. The dominant phenolic compounds were catechin and epicatechin. The leaves of young plants can be a valuable source of bioactive substances, especially in early spring.
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Affiliation(s)
- Joanna Skoczylas
- Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 31-149 Kraków, Poland; (J.S.); (K.D.)
| | - Elżbieta Jędrszczyk
- Department of Horticulture, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, al. 29 Listopada 54, 31-425 Kraków, Poland;
| | - Kinga Dziadek
- Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 31-149 Kraków, Poland; (J.S.); (K.D.)
| | - Ewa Dacewicz
- Department of Sanitary Engineering and Water Management, Faculty of Environmental Engineering and Land Surveying, University of Agriculture in Kraków, Adam Mickiewicz Ave. 24/28, 30-059 Kraków, Poland;
| | - Aneta Kopeć
- Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 31-149 Kraków, Poland; (J.S.); (K.D.)
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12
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Wijekoon MMJO, Mahmood K, Ariffin F, Nafchi AM, Zulkurnain M. Recent advances in encapsulation of fat-soluble vitamins using polysaccharides, proteins, and lipids: A review on delivery systems, formulation, and industrial applications. Int J Biol Macromol 2023; 241:124539. [PMID: 37085081 DOI: 10.1016/j.ijbiomac.2023.124539] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 04/01/2023] [Accepted: 04/17/2023] [Indexed: 04/23/2023]
Abstract
Fat-soluble vitamins (FSVs) offer a range of beneficial properties as important nutrients in human nutrition. However, the high susceptibility to environmental conditions such as high temperature, light, and oxygen leads to the degradation of these compounds. This review highlights the different formulations underlying the encapsulation of FSVs in biopolymer (polysaccharide and protein) and lipid-based micro or nanocarriers for potential applications in food and pharmaceutical industries. In particular, the function of these carrier systems in terms of encapsulation efficiency, stability, bioavailability, and bio-accessibility is critically discussed. Recently, tremendous attention has been paid to encapsulating FSVs in commercial applications. According to the chemical nature of the active compound, the vigilant selection of delivery formulation, method of encapsulation, and final application (type of food) are the key important factors to be considered in the encapsulation of FSVs to ensure a high loading capacity, stability, bioavailability, and bio-accessibility. Future studies are recommended on the effect of different vitamin types and micro and nano encapsulate sizes on bioaccessibility and biocompatibility through in vitro/in vivo studies. Moreover, the toxicity and safety evaluation of encapsulated FSVs in human health should be evaluated before commercial application in food and pharmaceuticals.
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Affiliation(s)
- M M Jeevani Osadee Wijekoon
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
| | - Kaiser Mahmood
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
| | - Fazilah Ariffin
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia; Renewable Biomass Transformation Cluster, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia.
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia; Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran; Green Biopolymer, Coatings & Packaging Cluster, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia.
| | - Musfirah Zulkurnain
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
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Hajar-Azhari S, Daud N, Muhialdin BJ, Joghee N, Kadum H, Meor Hussin AS. Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition. Int J Food Microbiol 2023; 395:110190. [PMID: 37030193 DOI: 10.1016/j.ijfoodmicro.2023.110190] [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: 11/01/2022] [Revised: 03/18/2023] [Accepted: 03/23/2023] [Indexed: 04/10/2023]
Abstract
This study evaluated the potential of fermented garlic as a marinated lamb sauce ingredient to improve the quality and shelf life of chilled lamb. Garlic was subjected to Lacto-fermentation for 72 h at 37 °C using Lacticaseibacillus casei. The 1H NMR metabolomics profile showed the presence of eight amino acids and five organic acids in fermented garlic, indicating the attribution to the antioxidant and antimicrobial activities. The FRAP and DPPH assays of fermented garlic revealed antioxidant activities of 0.45 ± 0.09 mmol/100 g DW and 93.85 ± 0.02 %, respectively. Meanwhile, fermented garlic inhibited the growth of Escherichia coli (95 %), Staphylococcus aureus (99 %) and Salmonella Typhimurium (98 %). When fermented garlic was added to the marinade sauce, it successfully reduced the microbial load of lamb meat by 0.5 log CFU/g after 3 days of storage. There were no significant differences in color between the control and marinated lamb after 3 days of marinating in a sauce formulated with fermented garlic. Furthermore, marinated lamb significantly improved water-holding capacity, texture, juiciness, and overall acceptance. These findings indicated a potential addition of fermented garlic in marinade lamb sauce recipes to improve the quality and safety of meat products.
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Affiliation(s)
- Siti Hajar-Azhari
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
| | - Nuraldayana Daud
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
| | - Belal J Muhialdin
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul, USA
| | - Naadjidah Joghee
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
| | - Hana Kadum
- College of Science, Biology Department (Biotechnology), Al-Muthana University, Al-Muthana, Iraq
| | - Anis Shobirin Meor Hussin
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia; Halal Products Research Institute, Universiti Putra Malaysia, Selangor, Malaysia.
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14
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Prisacaru AE, Ghinea C, Albu E, Ursachi F. Effects of Ginger and Garlic Powders on the Physicochemical and Microbiological Characteristics of Fruit Juices during Storage. Foods 2023; 12:foods12061311. [PMID: 36981237 PMCID: PMC10048419 DOI: 10.3390/foods12061311] [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: 02/23/2023] [Revised: 03/15/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023] Open
Abstract
Natural preservatives such as garlic and ginger can be added to the formulation of fresh fruit juices to encourage the consumption of health-promoting foods. In this study, the influence of garlic and ginger and the storage conditions on physicochemical and microbiological characteristics of fruit juices were investigated. The fruit juice assortments were produced from apple, apple and pumpkin, and apple and pomegranate and were treated with 0.5 g garlic powder, 0.5 g ginger powder, and 0.25 g mix of garlic and ginger powders. A total of 12 unpasteurized samples were produced, of which 3 were control samples. Samples stored at 20 and 4 °C were analyzed at 0, 3, 6, and 9 days for water activity (aw), pH, titratable acidity (TA), total soluble solids (TSS), electrical conductivity (EC), vitamin C, color parameters, total number of germs, yeasts, and molds, Listeria, Enterobacteriaceae, and Escherichia coli. Results showed that aw, pH, TSS, and vitamin C content decreased during storage of fruit juice samples, while TA increased. The lowest increase in total number of aerobic mesophilic germs was determined for the apple and pumpkin juice with garlic and ginger and apple juice with garlic.
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Affiliation(s)
- Ancuța Elena Prisacaru
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
- Suceava-Botoșani Regional Innovative Bioeconomy Cluster Association, 720229 Suceava, Romania
| | - Cristina Ghinea
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Eufrozina Albu
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Florin Ursachi
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
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15
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Natural Sources of Selenium as Functional Food Products for Chemoprevention. Foods 2023; 12:foods12061247. [PMID: 36981172 PMCID: PMC10048267 DOI: 10.3390/foods12061247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/13/2023] [Accepted: 03/13/2023] [Indexed: 03/17/2023] Open
Abstract
Cancer is one of the leading causes of death worldwide, the incidence of which is increasing annually. Interest has recently grown in the anti-cancer effect of functional foods rich in selenium (Se). Although clinical studies are inconclusive and anti-cancer mechanisms of Se are not fully understood, daily doses of 100–200 µg of Se may inhibit genetic damage and the development of cancer in humans. The anti-cancer effects of this trace element are associated with high doses of Se supplements. The beneficial anti-cancer properties of Se and the difficulty in meeting the daily requirements for this micronutrient in some populations make it worth considering the use of functional foods enriched in Se. This review evaluated studies on the anti-cancer activity of the most used functional products rich in Se on the European market.
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Verma T, Aggarwal A, Dey P, Chauhan AK, Rashid S, Chen KT, Sharma R. Medicinal and therapeutic properties of garlic, garlic essential oil, and garlic-based snack food: An updated review. Front Nutr 2023; 10:1120377. [PMID: 36875845 PMCID: PMC9978857 DOI: 10.3389/fnut.2023.1120377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Accepted: 01/31/2023] [Indexed: 02/18/2023] Open
Abstract
Garlic (Allium sativum) is an edible tuber belonging to the family Liliaceae. It has been used since ancient times as a spice to enhance the sensory characteristics of food and as a household remedy for the treatment of a variety of ailments. Garlic has been studied for its medicinal and therapeutic effects in the treatment of various human diseases for a long time. Health benefits associated with the consumption of garlic are attributed to the various sulfur compounds present in it such as allicin, ajoene, vinyl-dithiin, and other volatile organosulfur compounds which are all metabolized from alliin. Several researches in the literature have shown evidence that garlic exhibits antioxidant, antiviral, anti-microbial, anti-fungal, antihypertensive, anti-anemic, anti-hyperlipidemic, anticarcinogenic, antiaggregant, and immunomodulatory properties. The present review identifies and discusses the various health benefits associated with the consumption of garlic, its essential oil, and bioactive constituents, along with exploring the various snack-food products developed by incorporating garlic.
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Affiliation(s)
- Tarun Verma
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India
| | - Ankur Aggarwal
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India
| | - Priya Dey
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India
| | - Anil Kumar Chauhan
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India
| | - Summya Rashid
- Department of Pharmacology and Toxicology, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj, Saudi Arabia
| | - Kow-Tong Chen
- Department of Occupational Medicine, Tainan Municipal Hospital (Managed by Show Chwan Medical Care Corporation), Tainan, Taiwan
- Department of Public Health, College of Medicine, National Cheng Kung University, Tainan, Taiwan
| | - Rohit Sharma
- Department of Rasa Shastra and Bhaishajya Kalpana, Faculty of Ayurveda, Institute of Medical Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India
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17
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Xie Q, Liu G, Zhang Y. Edible films/coatings containing bioactive ingredients with micro/nano encapsulation: A comprehensive review of their fabrications, formulas, multifunctionality and applications in food packaging. Crit Rev Food Sci Nutr 2022; 64:5341-5378. [PMID: 36503369 DOI: 10.1080/10408398.2022.2153794] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Due to the consumer's pursuit of safe, nontoxic and nutritious foods, edible and/or biodegradable materials have stood out in food packaging and preservation. In this context, the preparation and application of micro/nano encapsulated active ingredients (M/N-E-BAIs) represent a step toward reinforcing the properties of sustainable and controllable food packaging, particularly for the successful incorporation of new substances and functionalities into traditional edible films/coatings. This review, from the preparation of M/N-E-BAIs, the fabrication of edible film/coating containing M/N-E-BAIs to their characterization of multifunction and the application in food, makes a systematic summary and in-depth discussion. Food-grade polymers can encapsulate bioactive ingredients (BAIs) by chemical, physicochemical and mechanical methods, thereby forming M/N-E-BAIs with suitable sustained-release and unique biological activities. Furthermore, M/N-E-BAIs is incorporated into biopolymer substrates by solvent casting, 3D printing or electrostatic spinning to obtain novel edible films/coatings. This advanced packaging material exhibits superior physicochemical and functional properties over traditional food films/coatings. Besides, their applications in foods as active and intelligent packaging can improve food quality, prolong shelf life and monitor food corruption. Even so, there are still many challenges and limitations in formulation, preparation and application of this new packaging technology that need to be addressed in the future.
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Affiliation(s)
- Qiwen Xie
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Yuanlv Zhang
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
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18
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Shen B, Li W, Wang Y, Cheng S, Wang X, Zhu L, Zhang Y, Gao L, Jiang L. Rapid capture and killing of bacteria by lyophilized nFeS-Hydrogel for improved healing of infected wounds. BIOMATERIALS ADVANCES 2022; 144:213207. [PMID: 36446252 DOI: 10.1016/j.bioadv.2022.213207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 11/08/2022] [Accepted: 11/18/2022] [Indexed: 11/24/2022]
Abstract
Due to their antibacterial activity, sulfur-containing nanomaterials are increasingly being developed into nanodrugs against bacterial infection. Nano iron sulfide (nFeS) is a new nanomaterial that can convert organic sulfur into inorganic sulfur, which has excellent antibacterial activity. However, the inorganic sulfur produced by nFeS can easily change its form or volatilize in aqueous solution, which may affect the efficacy of nFeS. We propose a new strategy to encapsulate nFeS in a hydrogel to preserve inorganic sulfides, and the macroporous structure of the hydrogel can capture bacteria to increase their interaction with nFeS. The in-depth characterization conducted in this study demonstrate that the water swelling characteristics of the lyophilized nFeS-Hydrogel and the ability to effectively maintain the antibacterial active ingredients in nFeS results in more effective killing of harmful bacteria than pure nFeS, while also prolonging the shelf life of antibacterial activity. We discovered that bacteria exhibit a unique mode of cell death when nFeS contained in hydrogels interacts with the cells by producing hydrogen polysulfanes, which increased intracellular ROS levels and reduced GSH levels. Furthermore, the nFeS-Hydrogel was found to reduce inflammation and exhibited excellent biocompatibility. Accordingly, the nFeS-Hydrogel has great application prospects as a fast excipient for clearing infection, reducing inflammation, and accelerating wound healing.
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Affiliation(s)
- Bowen Shen
- College of Biotechnology and Pharmaceutical Engineering, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing 211816, China
| | - Wenhan Li
- Yixing Hospital of Traditional Chinese Medicine, Department of Pharmacy, Yixing, China
| | - Yuxian Wang
- College of Biotechnology and Pharmaceutical Engineering, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing 211816, China
| | - Shuyu Cheng
- Department of Periodontology, Nanjing Stomatological Hospital, Medical School of Nanjing University, Nanjing 210008, China
| | - Xiaonan Wang
- CAS Engineering Laboratory for Nanozyme, Key Laboratory of Protein and Peptide Pharmaceutical, Institute of Biophysics, Chinese Academy of Sciences, Beijing 100101, China
| | - Liying Zhu
- School of Chemistry and Molecular Engineering, Nanjing Tech University, Nanjing 210009, China
| | - Yangheng Zhang
- Department of Periodontology, Nanjing Stomatological Hospital, Medical School of Nanjing University, Nanjing 210008, China.
| | - Lizeng Gao
- CAS Engineering Laboratory for Nanozyme, Key Laboratory of Protein and Peptide Pharmaceutical, Institute of Biophysics, Chinese Academy of Sciences, Beijing 100101, China.
| | - Ling Jiang
- College of Biotechnology and Pharmaceutical Engineering, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing 211816, China; College of Food Science and Light Industry, Nanjing Tech University, Nanjing 210009, China.
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Teng X, Zhang M, Adhikari B, Liu K. Garlic essential oil emulsions stabilized by microwave dry-heating induced protein-pectin conjugates and their application in controlling nitrite content in prepared vegetable dishes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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20
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Liu M, Pan Y, Feng M, Guo W, Fan X, Feng L, Huang J, Cao Y. Garlic essential oil in water nanoemulsion prepared by high-power ultrasound: Properties, stability and its antibacterial mechanism against MRSA isolated from pork. ULTRASONICS SONOCHEMISTRY 2022; 90:106201. [PMID: 36244094 PMCID: PMC9579707 DOI: 10.1016/j.ultsonch.2022.106201] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 10/08/2022] [Accepted: 10/10/2022] [Indexed: 06/12/2023]
Abstract
Food-borne methicillin-resistance Staphylococcus aureus (MRSA) has caused significant health threats and economic loss in livestock and poultry products. Garlic essential oil (GEO) is an effective antibacterial agent but presents strong instability and hydrophobicity. In this study, GEO in water nanoemulsion (GEON) with good stability was produced by emulsification technique of high-power ultrasound. Its antibacterial activity and underlying mechanism against MRSA isolated from retailed pork were investigated. Results showed that ultrasonic treatment significantly reduced the particle size of GENO from 820.3 to 215.0 nm as time increased from 0 to 10 min. Comparatively, GEON of 10 min ultrasound was more stable than other GEONs (0, 1, 5 min) during 30 d storage. It also displayed good thermal stability and relatively good ion stability (NaCl, MgCl2, and glucose). Antibacterial analysis showed that GEON (10 min) exhibited the best anti-MRSA activity among all GEONs, and the minimum inhibitory concentration of GEO in this nanoemulsion was 0.125 % (1.25 mg/mL). Treatment of GEON (10 min) significantly suppressed the cell proliferation of MRSA, which was mainly achieved by damaging the cell membrane as evidenced by membrane depolarization and considerable leakage of intracellular nucleic acids and protein. Laser scanning confocal microscope and scanning electron microscopy showed that treatment of GEON (10 min) significantly altered the membrane integrity and severely damaged the cellular membrane and structure. The present work illustrated that GEON produced by ultrasonic emulsification is a promising alternative to inhibit the contamination and spread of MRSA in livestock and poultry products.
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Affiliation(s)
- Miaomiao Liu
- School of Food Science and Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Yue Pan
- School of Food Science and Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Mingxing Feng
- Department of Life Science, Yuncheng University, Yuncheng 044000, China
| | - Wei Guo
- School of Food Science and Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Xin Fan
- School of Food Science and Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Li Feng
- School of Food Science and Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Junrong Huang
- School of Food Science and Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Yungang Cao
- School of Food Science and Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science & Technology, Xi'an 710021, China.
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Ligarda-Samanez CA, Choque-Quispe D, Moscoso-Moscoso E, Huamán-Carrión ML, Ramos-Pacheco BS, Peralta-Guevara DE, De la Cruz G, Martínez-Huamán EL, Arévalo-Quijano JC, Muñoz-Saenz JC, Muñoz-Melgarejo M, Muñoz-Saenz DM, Aroni-Huamán J. Obtaining and Characterizing Andean Multi-Floral Propolis Nanoencapsulates in Polymeric Matrices. Foods 2022. [PMCID: PMC9602112 DOI: 10.3390/foods11203153] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
Abstract
Propolis is a substance with significant anti-inflammatory, anticancer, and antiviral activity, which could be used more efficiently at the nano level as an additive in the food industry. The aim was to obtain and characterize nanoencapsulated multi-floral propolis from the agro-ecological region of Apurimac, Peru. For nanoencapsulation, 5% ethanolic extracts propolis with 0.3% gum arabic and 30% maltodextrin were prepared. Then, the mixtures were dried by nano spraying at 120 °C using the smallest nebulizer. The flavonoid content was between 1.81 and 6.66 mg quercetin/g, the phenolic compounds were between 1.76 and 6.13 mg GAE/g, and a high antioxidant capacity was observed. The results of moisture, water activity, bulk density, color, hygroscopicity, solubility, yield, and encapsulation efficiency were typical of the nano spray drying process. The total organic carbon content was around 24%, heterogeneous spherical particles were observed at nanometer level (between 11.1 and 562.6 nm), with different behaviors in colloidal solution, the thermal gravimetric properties were similar in all the encapsulates, the FTIR and EDS analysis confirmed the encapsulation and the X-ray diffraction showed amorphous characteristics in the obtained material; stability and phenolic compound release studies indicated high values of 8.25–12.50 mg GAE/g between 8 and 12 h, the principal component analysis confirmed that the flora, altitude, and climate of the propolis location influenced the content of bioactive compounds, antioxidant capacity, and other properties studied. The nanoencapsulate from the district of Huancaray was the one with the best results, allowing its future use as a natural ingredient in functional foods. Nevertheless, technological, sensory, and economic studies should still be carried out.
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Affiliation(s)
- Carlos A. Ligarda-Samanez
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Correspondence:
| | - David Choque-Quispe
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Water Analysis and Control Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Elibet Moscoso-Moscoso
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Mary L. Huamán-Carrión
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Betsy S. Ramos-Pacheco
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Diego E. Peralta-Guevara
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Water Analysis and Control Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Germán De la Cruz
- Agricultural Science Faculty, Universidad Nacional de San Cristobal de Huamanga, Ayacucho 05000, Peru
| | - Edgar L. Martínez-Huamán
- Department of Education and Humanities, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - José C. Arévalo-Quijano
- Department of Education and Humanities, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Jenny C. Muñoz-Saenz
- Department of Human Medicine, Universidad Peruana los Andes, Huancayo 12006, Peru
| | | | - Doris M. Muñoz-Saenz
- Social Sciences and Humanities Faculty, Universidad Nacional Enrique Guzman y Valle, Lima 15011, Peru
| | - Jimmy Aroni-Huamán
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
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Marni R, Kundrapu DB, Chakraborti A, Malla R. Insight into drug sensitizing effect of diallyl disulfide and diallyl trisulfide from Allium sativum L. on paclitaxel-resistant triple-negative breast cancer cells. JOURNAL OF ETHNOPHARMACOLOGY 2022; 296:115452. [PMID: 35690339 DOI: 10.1016/j.jep.2022.115452] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 05/27/2022] [Accepted: 06/06/2022] [Indexed: 06/15/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Ayurvedic practitioners and herbal healers in India and China have extensively used garlic (Allium sativum L.) to treat cancers. Diallyl disulfide (DADS) and diallyl trisulfide (DATS) are major volatile organosulfur phytochemical constituents found in garlic. AIM OF THE STUDY To find new insight into the drug sensitizing effect of DADS and DATS on paclitaxel (PTX)-resistant triple-negative breast cancer cells (TNBC/PR). MATERIALS AND METHODS This study estimates the non-toxic concentration of DADS and DATS against normal healthy breast epithelial cell line (MCF-12A) by using a trypan blue viability assay. Also, it evaluates the effect of DADS and DATS on the sensitization of established stable TNBC/PR cell clones (MDA-MB 231 PR and MDA-MB 468 PR) by MTT, BrdU incorporation, intracellular ROS, cell cycle, and apoptosis assays. RESULTS The results show that DADS and DATS are non-cytotoxicity against MCF-12A cells. Nevertheless, DADS and DATS have shown significantly high cytotoxicity against MDA-MB 231 PR and MDA-MB 468 PR cells. They also inhibited PTX-resistant cell proliferation by blocking the cell cycle. Further, they induced apoptosis by activation of caspase 3 and 9. N-acetyl cysteine pre-treatment inhibited DADS and DATS-induced intracellular ROS release. In silico study shows that DADS and DATS interact with a large extracellular loop (LEL) of CD151 with a binding energy of -4.0 kcal/mol and transmembrane domain (TM) with a binding affinity of 11.7 and 13.6 kcal/mol, respectively. They also inhibited the surface expression of CD151 in TNBC/PR cells. CONCLUSION This study implies that DADS and DATS could be considered for sensitizing drug-resistant breast cancers.
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Affiliation(s)
- Rakshmitha Marni
- Cancer Biology Laboratory, Department of Biochemistry and Bioinformatics, GITAM School of Science, GITAM (Deemed to be University), Visakhapatnam, 530045, A.P, India.
| | - Durga Bhavani Kundrapu
- Cancer Biology Laboratory, Department of Biochemistry and Bioinformatics, GITAM School of Science, GITAM (Deemed to be University), Visakhapatnam, 530045, A.P, India.
| | | | - RamaRao Malla
- Cancer Biology Laboratory, Department of Biochemistry and Bioinformatics, GITAM School of Science, GITAM (Deemed to be University), Visakhapatnam, 530045, A.P, India.
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Ma Y, Yi J, Jin X, Li X, Feng S, Bi J. Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes - A Comprehensive Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2122992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Youchuan Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xin Jin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xuan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Shuhan Feng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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BOSE SUSMITA, BHATTACHARJEE ARJAK, HUYNH CHRISTINE, BANERJEE DISHARY. Allicin-Loaded Hydroxyapatite: Enhanced Release, Cytocompatibility, and Antibacterial Properties for Bone Tissue Engineering Applications. JOM (WARRENDALE, PA. : 1989) 2022; 74:3349-3356. [PMID: 36568491 PMCID: PMC9770096 DOI: 10.1007/s11837-022-05366-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Accepted: 05/23/2022] [Indexed: 06/17/2023]
Abstract
Allicin, the active compound of garlic extract, is a naturally sourced biomolecule, which promotes a vast range of health benefits. However, the limited stability of allicin restricts its applications in tissue engineering. Additionally, the detailed effects of allicin in bone health are yet to be explored. Our work reports on the fabrication of a novel allicin-loaded hydroxyapatite drug delivery system with enhanced biological properties. The fabricated system shows excellent antibacterial efficiency against S. aureus after 36 h of bacterial interaction with a sample. The allicin release kinetics are enhanced with polycaprolactone (PCL). The obtained results after 20 days of drug release study indicate that PCL coating leads to an increase in cumulative allicin release from ~ 35% to 70% at a physiological pH of 7.4. These scaffolds maintain stability during the whole period of drug release. Cytocompatibility of tested compositions with osteoblasts indicates enhanced cell viability and good filopodial attachment on the sample surface at day 7. These allicin-loaded antibacterial and cytocompatible scaffolds can find applications as localized delivery vehicles for bone tissue engineering.
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Affiliation(s)
- SUSMITA BOSE
- W. M. Keck Biomedical Materials Research Laboratory, Washington State University, Pullman, WA 99164, USA
| | - ARJAK BHATTACHARJEE
- W. M. Keck Biomedical Materials Research Laboratory, Washington State University, Pullman, WA 99164, USA
| | - CHRISTINE HUYNH
- W. M. Keck Biomedical Materials Research Laboratory, Washington State University, Pullman, WA 99164, USA
| | - DISHARY BANERJEE
- W. M. Keck Biomedical Materials Research Laboratory, Washington State University, Pullman, WA 99164, USA
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Tavares L, Zapata Noreña CP, Barros HL, Smaoui S, Lima PS, Marques de Oliveira M. Rheological and structural trends on encapsulation of bioactive compounds of essential oils: A global systematic review of recent research. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107628] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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The Phytochemistry and Pharmacology of Tulbaghia, Allium, Crinum and Cyrtanthus: ‘Talented’ Taxa from the Amaryllidaceae. Molecules 2022; 27:molecules27144475. [PMID: 35889346 PMCID: PMC9316996 DOI: 10.3390/molecules27144475] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 06/24/2022] [Accepted: 06/28/2022] [Indexed: 11/17/2022] Open
Abstract
Amaryllidaceae is a significant source of bioactive phytochemicals with a strong propensity to develop new drugs. The genera Allium, Tulbaghia, Cyrtanthus and Crinum biosynthesize novel alkaloids and other phytochemicals with traditional and pharmacological uses. Amaryllidaceae biomolecules exhibit multiple pharmacological activities such as antioxidant, antimicrobial, and immunomodulatory effects. Traditionally, natural products from Amaryllidaceae are utilized to treat non-communicable and infectious human diseases. Galanthamine, a drug from this family, is clinically relevant in treating the neurocognitive disorder, Alzheimer’s disease, which underscores the importance of the Amaryllidaceae alkaloids. Although Amaryllidaceae provide a plethora of biologically active compounds, there is tardiness in their development into clinically pliable medicines. Other genera, including Cyrtanthus and Tulbaghia, have received little attention as potential sources of promising drug candidates. Given the reciprocal relationship of the increasing burden of human diseases and limited availability of medicinal therapies, more rapid drug discovery and development are desirable. To expedite clinically relevant drug development, we present here evidence on bioactive compounds from the genera Allium, Tulgbaghia, Cyrtanthus and Crinum and describe their traditional and pharmacological applications.
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27
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Propolis: Encapsulation and application in the food and pharmaceutical industries. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.06.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Mengucci C, Ferranti P, Romano A, Masi P, Picone G, Capozzi F. Food structure, function and artificial intelligence. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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29
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Huang Y, Yu H, Lu S, Zou L, Tang Z, Zeng T, Tang J. Effect and mechanism of ferulic acid inclusion complexes on tyramine production by Enterobacter hormaechei MW386398 in smoked horsemeat sausages. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101520] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Yudhistira B, Punthi F, Lin JA, Sulaimana AS, Chang CK, Hsieh CW. S-Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value-added product development. Compr Rev Food Sci Food Saf 2022; 21:2665-2687. [PMID: 35355410 DOI: 10.1111/1541-4337.12937] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 01/25/2022] [Accepted: 02/18/2022] [Indexed: 01/20/2023]
Abstract
S-allyl cysteine (SAC), which is the most abundant bioactive compound in black garlic (BG; Allium sativum), has been shown to have antioxidant, anti-apoptotic, anti-inflammatory, anti-obesity, cardioprotective, neuroprotective, and hepatoprotective activities. Sulfur compounds are the most distinctive bioactive elements in garlic. Previous studies have provided evidence that the concentration of SAC in fresh garlic is in the range of 19.0-1736.3 μg/g. Meanwhile, for processed garlic, such as frozen and thawed garlic, pickled garlic, fermented garlic extract, and BG, the SAC content increased to up to 8021.2 μg/g. BG is an SAC-containing product, with heat treatment being used in nearly all methods of BG production. Therefore, strategies to increase the SAC level in garlic are of great interest; however, further knowledge is required about the effect of processing factors and mechanistic changes. This review explains the formation of SAC in garlic, introduces its biological effects, and summarizes the recent advances in processing methods that can affect SAC levels in garlic, including heat treatment, enzymatic treatment, freezing, fermentation, ultrasonic treatment, and high hydrostatic pressure. Thus, the aim of this review was to summarize the outcomes of treatment aimed at maintaining or increasing SAC levels in BG. Therefore, publications from scientific databases in this field of study were examined. The effects of processing methods on SAC compounds were evaluated on the basis of the SAC content. This review provides information on the processing approaches that can assist food manufacturers in the development of value-added garlic products.
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Affiliation(s)
- Bara Yudhistira
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City, Taiwan, Republic of China.,Department of Food Science and Technology, Sebelas Maret Univeristy, Surakarta City, Central Java, Indonesia
| | - Fuangfah Punthi
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City, Taiwan, Republic of China
| | - Jer-An Lin
- Graduate Institute of Food Safety, National Chung Hsing University, Taichung City, Taiwan, Republic of China
| | | | - Chao-Kai Chang
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City, Taiwan, Republic of China
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City, Taiwan, Republic of China.,Department of Medical Research, China Medical University Hospital, Taichung City, Taiwan, Republic of China
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Pavani M, Singha P, Dash DR, Asaithambi N, Singh SK. Novel encapsulation approaches for phytosterols and their importance in food products: A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14041] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Mekala Pavani
- Department of Food Process Engineering National Institute of Technology (NIT) Rourkela Rourkela India
| | - Poonam Singha
- Department of Food Process Engineering National Institute of Technology (NIT) Rourkela Rourkela India
| | - Dibya Ranjan Dash
- Department of Food Process Engineering National Institute of Technology (NIT) Rourkela Rourkela India
| | - Niveditha Asaithambi
- Department of Food Process Engineering National Institute of Technology (NIT) Rourkela Rourkela India
| | - Sushil Kumar Singh
- Department of Food Process Engineering National Institute of Technology (NIT) Rourkela Rourkela India
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Tavares L, Smaoui S, Pinilla CMB, Ben Hlima H, Lopes Barros H. Ginger: a systematic review of clinical trials and recent advances in encapsulation of its bioactive compounds. Food Funct 2022; 13:1078-1091. [PMID: 35080542 DOI: 10.1039/d1fo02998c] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2023]
Abstract
Recently, the numbers of studies on natural products have considerably increased owing to their exceptional biological activities and health benefits. Their pharmacological attributes have played an immense role in detecting natural and safe alternative therapeutics, consequently extending their industrial applications. In this line, ginger (Zingiber officinale) has been gaining wide attention owing to its bioactive compounds, such as phenolic and terpene compounds. Ginger has a great pharmacological and biological potential in the prevention and treatment of various diseases, namely colds, nausea, arthritis, migraines and hypertension. However, these bioactive compounds are unstable and susceptible to degradation, volatilization and oxidation during extraction and processing, mainly owing to their exposure to environments with adverse conditions, such as high temperature, the presence of O2 and light. In this sense, this current review covers a wide range of topics, starting from the chemical profile and biological properties of ginger bioactive compounds (GBCs), their clinical effectiveness for the treatment of diseases and the application of different encapsulation methods (molecular inclusion, spray drying, complex coacervation, ionic strength and nanoemulsions) to protect and improve their application in food products. This work summarizes the fundamental principles of, recent progress in and effectiveness of different methods regarding the physicochemical, structural and functional properties of encapsulated GBCs. The potential use of encapsulated GBCs as a promising active ingredient to be applied in different food products is discussed in detail.
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Affiliation(s)
- Loleny Tavares
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, no. 9500, CEP 91501-970, Porto Alegre, Rio Grande do Sul, Brazil
| | - Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Road of Sidi Mansour Km 6, PO Box 1177, 3018 Sfax, Tunisia.
| | - Cristian Mauricio Barreto Pinilla
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, no. 9500, CEP 91501-970, Porto Alegre, Rio Grande do Sul, Brazil
| | - Hajer Ben Hlima
- Laboratory of Enzymatic Engineering and Microbiology, Algae Biotechnology Unit, Biological Engineering Department, National School of Engineers of Sfax, 3038, University of Sfax, Tunisia
| | - Hélio Lopes Barros
- Faculty of Pharmacy of the University of Lisbon, Av. Professor Gama Pinto, 1649-003 Lisboa, Portugal
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Figueiredo JDA, Silva CRDP, Souza Oliveira MF, Norcino LB, Campelo PH, Botrel DA, Borges SV. Microencapsulation by spray chilling in the food industry: Opportunities, challenges, and innovations. Trends Food Sci Technol 2022; 120:274-287. [PMID: 36569414 PMCID: PMC9759634 DOI: 10.1016/j.tifs.2021.12.026] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 12/10/2021] [Accepted: 12/21/2021] [Indexed: 12/27/2022]
Abstract
Background The increasing demand for healthy eating habits and the emergence of the COVID-19 pandemic, which resulted in a health crisis and global economic slowdown, has led to the consumption of functional and practical foods. Bioactive ingredients can be an alternative for healthy food choices; however, most functional compounds are sensitive to the adverse conditions of processing and digestive tract, impairing its use in food matrices, and industrial-scale applications. Microencapsulation by spray chilling can be a viable alternative to reduce these barriers in food processing. Scope and approach This review discusses the use of spray chilling technique for microencapsulation of bioactive food ingredients. Although this technology is known in the pharmaceutical industry, it has been little exploited in the food sector. General aspects of spray chilling, the process parameters, advantages, and disadvantages are addressed. The feasibility and stability of encapsulated bioactive ingredients in food matrices and the bioavailability in vitro of solid lipid microparticles produced by spray chilling are also discussed. Main findings and conclusions Research on the microencapsulation of bioactive ingredients by spray chilling for use in foods has shown the effectiveness of this technique to encapsulate bioactive compounds for application in food matrices. Solid microparticles produced by spray chilling can improve the stability and bioavailability of bioactive ingredients. However, further studies are required, including the use of lipid-based encapsulating agents, process parameters, and novel formulations for application in food, beverages, and packaging, as well as in vivo studies to prove the effectiveness of the formulations.
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Affiliation(s)
- Jayne de Abreu Figueiredo
- Department of Food Science (DCA), Federal University of Lavras, P.O. Box 3037, 37200-900, Lavras, MG, Brazil,Corresponding author. Federal University of Lavras, Department of Food Science (DCA), Laboratory of Packaging and Encapsulation, P.O. Box 3037, 37200-000, Lavras/Minas Gerais, Brazil
| | - Carlos Ramon de Paula Silva
- Department of Food Science (DCA), Federal University of Lavras, P.O. Box 3037, 37200-900, Lavras, MG, Brazil
| | | | - Laís Bruno Norcino
- Biomaterials Engineering, Federal University of Lavras, P.O. Box 3037, 37200-900, Lavras, MG, Brazil
| | - Pedro Henrique Campelo
- Faculty of Agrarian Science, Federal University of Amazonas, 69077-000, Manaus, AM, Brazil
| | - Diego Alvarenga Botrel
- Department of Food Science (DCA), Federal University of Lavras, P.O. Box 3037, 37200-900, Lavras, MG, Brazil
| | - Soraia Vilela Borges
- Department of Food Science (DCA), Federal University of Lavras, P.O. Box 3037, 37200-900, Lavras, MG, Brazil
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Tahir Z, Saeed F, Nosheen F, Ahmed A, Anjum FM. Comparative study of nutritional properties and antioxidant activity of raw and fermented (black) garlic. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2026954] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Zunaira Tahir
- Department of Nutritional Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Farhan Saeed
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Farhana Nosheen
- Department of Home Economics, Government College University Faisalabad, Faisalabad, Pakistan
| | - Aftab Ahmed
- Department of Nutritional Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Faqir M. Anjum
- Ex-Vice Chancellor-Administration Department, University of the Gambia, Banjul, Gambia
- Chief Executive Officer, Ifanca Department Pakistan Halal Apex (Pvt) Ltd, Pakistan
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Cavalcanti VP, Aazza S, Bertolucci SKV, Rocha JPM, Coelho AD, Oliveira AJM, Mendes LC, Pereira MMA, Morais LC, Forim MR, Pasqual M, Dória J. Solvent Mixture Optimization in the Extraction of Bioactive Compounds and Antioxidant Activities from Garlic ( Allium sativum L.). Molecules 2021; 26:molecules26196026. [PMID: 34641570 PMCID: PMC8512559 DOI: 10.3390/molecules26196026] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 09/25/2021] [Accepted: 09/29/2021] [Indexed: 11/30/2022] Open
Abstract
Garlic is a health promoter that has important bioactive compounds. The bioactive extraction is an important step in the analysis of constituents present in plant preparations. The purpose of this study is to optimize the extraction with the best proportion of solvents to obtain total phenolic compounds (TPC) and thiosulfinates (TS) from dried garlic powder, and evaluate the antioxidant activities of the optimized extracts. A statistical mixture simplex axial design was used to evaluate the effect of solvents (water, ethanol, and acetone), as well as mixtures of these solvents, after two ultrasound extraction cycles of 15 min. Results showed that solvent mixtures with a high portion of water and pure water were efficient for TPC and TS recovery through this extraction procedure. According to the regression model computed, the most significant solvent mixtures to obtain high TPC and TS recovery from dried garlic powder are, respectively, the binary mixture with 75% water and 25% acetone and pure water. These optimized extracts presented oxygen radical absorbance capacity. Pure water was better for total antioxidant capacity, and the binary mixture of water–acetone (75:25) was better for DPPH scavenging activity. These optimized extracts can be used for industrial and research applications.
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Affiliation(s)
- Vytória Piscitelli Cavalcanti
- Department of Agriculture, Federal University of Lavras (UFLA), Lavras 37200-900, Brazil; (V.P.C.); (S.K.V.B.); (J.P.M.R.); (A.D.C.); (A.J.M.O.); (L.C.M.); (M.M.A.P.); (L.C.M.); (M.P.)
| | - Smail Aazza
- Laboratory of Phytochemistry, National Agency of Medicinal and Aromatic Plants (NAMAP/ANPMA), Taounate 34202, Morocco;
| | - Suzan Kelly Vilela Bertolucci
- Department of Agriculture, Federal University of Lavras (UFLA), Lavras 37200-900, Brazil; (V.P.C.); (S.K.V.B.); (J.P.M.R.); (A.D.C.); (A.J.M.O.); (L.C.M.); (M.M.A.P.); (L.C.M.); (M.P.)
| | - João Pedro Miranda Rocha
- Department of Agriculture, Federal University of Lavras (UFLA), Lavras 37200-900, Brazil; (V.P.C.); (S.K.V.B.); (J.P.M.R.); (A.D.C.); (A.J.M.O.); (L.C.M.); (M.M.A.P.); (L.C.M.); (M.P.)
| | - Adriane Duarte Coelho
- Department of Agriculture, Federal University of Lavras (UFLA), Lavras 37200-900, Brazil; (V.P.C.); (S.K.V.B.); (J.P.M.R.); (A.D.C.); (A.J.M.O.); (L.C.M.); (M.M.A.P.); (L.C.M.); (M.P.)
| | - Altino Júnior Mendes Oliveira
- Department of Agriculture, Federal University of Lavras (UFLA), Lavras 37200-900, Brazil; (V.P.C.); (S.K.V.B.); (J.P.M.R.); (A.D.C.); (A.J.M.O.); (L.C.M.); (M.M.A.P.); (L.C.M.); (M.P.)
| | - Laís Campelo Mendes
- Department of Agriculture, Federal University of Lavras (UFLA), Lavras 37200-900, Brazil; (V.P.C.); (S.K.V.B.); (J.P.M.R.); (A.D.C.); (A.J.M.O.); (L.C.M.); (M.M.A.P.); (L.C.M.); (M.P.)
| | - Maysa Mathias Alves Pereira
- Department of Agriculture, Federal University of Lavras (UFLA), Lavras 37200-900, Brazil; (V.P.C.); (S.K.V.B.); (J.P.M.R.); (A.D.C.); (A.J.M.O.); (L.C.M.); (M.M.A.P.); (L.C.M.); (M.P.)
| | - Ludmila Caproni Morais
- Department of Agriculture, Federal University of Lavras (UFLA), Lavras 37200-900, Brazil; (V.P.C.); (S.K.V.B.); (J.P.M.R.); (A.D.C.); (A.J.M.O.); (L.C.M.); (M.M.A.P.); (L.C.M.); (M.P.)
| | - Moacir Rossi Forim
- Department of Chemistry, Federal University of São Carlos (UFSCar), São Carlos 13565-905, Brazil;
| | - Moacir Pasqual
- Department of Agriculture, Federal University of Lavras (UFLA), Lavras 37200-900, Brazil; (V.P.C.); (S.K.V.B.); (J.P.M.R.); (A.D.C.); (A.J.M.O.); (L.C.M.); (M.M.A.P.); (L.C.M.); (M.P.)
| | - Joyce Dória
- Department of Agriculture, Federal University of Lavras (UFLA), Lavras 37200-900, Brazil; (V.P.C.); (S.K.V.B.); (J.P.M.R.); (A.D.C.); (A.J.M.O.); (L.C.M.); (M.M.A.P.); (L.C.M.); (M.P.)
- Correspondence: ; Tel.: +55-35-3829-1343
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Tavares L, Noreña CPZ. Characterization of rheological properties of complex coacervates composed by whey protein isolate, chitosan and garlic essential oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01162-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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