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Parra-Pacheco B, Cruz-Moreno BA, Aguirre-Becerra H, García-Trejo JF, Feregrino-Pérez AA. Bioactive Compounds from Organic Waste. Molecules 2024; 29:2243. [PMID: 38792105 PMCID: PMC11123749 DOI: 10.3390/molecules29102243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 05/01/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024] Open
Abstract
The reuse and reincorporation of waste are the principles of circular economies. Compost, biofuels, animal feed, dyes, and bioactive compounds can be obtained from the revaluation of organic waste. Research on this subject is scarce and limited to specific sectors, such as agriculture and agroindustry, leaving aside others that generate large quantities of organic waste, such as floriculture. The remains of these sectors have a low decomposition rate compared to other organic wastes. They are a source of bioactive compounds (e.g., essential oils, pigments, phenols) that can be reincorporated into the production chain of various industries. This review describes the composition of waste from agroindustry, agriculture, and floriculture, analyzing their potential revalorization as a source of bioactive compounds and an alternative supply source.
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Affiliation(s)
| | | | | | - Juan Fernando García-Trejo
- Research and Postgraduate Division, School of Engineering, Universidad Autónoma de Querétaro, Campus Amazcala, Carretera a Chichimequillas Km 1 s/n, Amazcala, El Marqués 76265, Querétaro, Mexico; (B.P.-P.); (B.A.C.-M.); (H.A.-B.)
| | - Ana Angélica Feregrino-Pérez
- Research and Postgraduate Division, School of Engineering, Universidad Autónoma de Querétaro, Campus Amazcala, Carretera a Chichimequillas Km 1 s/n, Amazcala, El Marqués 76265, Querétaro, Mexico; (B.P.-P.); (B.A.C.-M.); (H.A.-B.)
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Sangta J, Ruksiriwanich W, Chittasupho C, Sringarm K, Rachtanapun P, Bakshani C, Willats W, Sommano S. Utilization of the sugar fraction from Arabica coffee pulp as a carbon source for bacteria producing cellulose and cytotoxicity with human keratinocyte. Prep Biochem Biotechnol 2024; 54:587-596. [PMID: 37747818 DOI: 10.1080/10826068.2023.2258195] [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: 09/27/2023]
Abstract
Coffee pulp (CP), a by-product of coffee production, is an underutilized resource with significant potential value. CP contains monosaccharides that can serve as an ideal carbon source for bacterial cultivation, enabling the production of value-added components such as medical-grade cellulose. Herein, we extracted the sugar fraction from Arabica CP and used it as a supplement in a growing media of a bacteria cellulose (BC), Komagataeibacter nataicola. The BC was then characterized and tested for cytotoxicity. The CP sugar fraction yielded approximately 7% (w/w) and contained glucose at 4.52 mg/g extract and fructose at 7.34 mg/g extract. Supplementing the sugar fraction at different concentrations (0.1, 0.3, 0.5, 0.7, and 1 g/10 mL) in sterilized glucose yeast extract broth, the highest yield of cellulose (0.0020 g) occurred at 0.3 g/10 mL. It possessed similar physicochemical attributes to the BC using glucose, with some notable improvements in fine structure and arrangement of the functional groups. In cytotoxicity assessments on HaCaT keratinocyte cells, bacterial cellulose concentrations of 2-1000 µg/mL exhibited viability of ≥ 80%. However, higher concentrations were toxic. This research innovatively uses coffee pulp for bacterial cellulose, aligning with the principles of a bio-circular economy that focuses on sustainable biomass utilization.
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Affiliation(s)
- Jiraporn Sangta
- Interdisciplinary Program in Biotechnology, Graduate School, Chiang Mai University, Chiang Mai, Thailand
- Plant Bioactive Compound Laboratory, Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand
| | - Warintorn Ruksiriwanich
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
- Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Chuda Chittasupho
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
| | - Korawan Sringarm
- Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Department of Animal and Aquatic Science, Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand
| | - Pornchai Rachtanapun
- Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Division of Packaging Technology, Faculty of Agro-Industry, School of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Cassie Bakshani
- College of Medical and Dental Sciences, Institute of Microbiology and Infection, University of Birmingham, Birmingham, UK
| | - William Willats
- School of Natural and Environmental Sciences, Newcastle University, Newcastle upon Tyne, UK
| | - Sarana Sommano
- Plant Bioactive Compound Laboratory, Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand
- Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
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Sadeghi A, Rajabiyan A, Nabizade N, Meygoli Nezhad N, Zarei-Ahmady A. Seaweed-derived phenolic compounds as diverse bioactive molecules: A review on identification, application, extraction and purification strategies. Int J Biol Macromol 2024; 266:131147. [PMID: 38537857 DOI: 10.1016/j.ijbiomac.2024.131147] [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: 12/15/2023] [Revised: 03/22/2024] [Accepted: 03/24/2024] [Indexed: 04/08/2024]
Abstract
Seaweed, a diverse group of marine macroalgae, has emerged as a rich source of bioactive compounds with numerous health-promoting properties. Among these, phenolic compounds have garnered significant attention for their diverse therapeutic applications. This review examines the methodologies employed in the extraction and purification of phenolic compounds from seaweed, emphasizing their importance in unlocking the full potential of these oceanic treasures. The article provides a comprehensive overview of the structural diversity and biological activities of seaweed-derived phenolics, elucidating their antioxidant, anti-inflammatory, and anticancer properties. Furthermore, it explores the impact of extraction techniques, including conventional methods and modern green technologies, on the yield and quality of phenolic extracts. The purification strategies for isolating specific phenolic compounds are also discussed, shedding light on the challenges and advancements in this field. Additionally, the review highlights the potential applications of seaweed-derived phenolics in various industries, such as pharmaceuticals, cosmetics, and functional foods, underscoring the economic value of these compounds. Finally, future perspectives and research directions are proposed to encourage continued exploration of seaweed phenolics, fostering a deeper understanding of their therapeutic potential and promoting sustainable practices in the extraction and purification processes. This comprehensive review serves as a valuable resource for researchers, industry professionals, and policymakers interested in harnessing the untapped potential of phenolic compounds from seaweed for the betterment of human health and environmental sustainability.
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Affiliation(s)
- Abbas Sadeghi
- Department of Basic Science, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran.
| | - Ali Rajabiyan
- Marine Pharmaceutical Science Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
| | - Nafise Nabizade
- Department of Medicinal Chemistry, Faculty of Pharmacy, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
| | - Najme Meygoli Nezhad
- Marine Pharmaceutical Science Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
| | - Amanollah Zarei-Ahmady
- Marine Pharmaceutical Science Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran; Department of Medicinal Chemistry, Faculty of Pharmacy, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
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4
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Zhang M, Shuai XX, Wei Z, Dai TT, Wei CB, Li Y, He JJ, Du LQ. Characterization, antioxidant and antitumor activities of phenolic compounds from Amomum villosum Lour. Front Nutr 2024; 11:1327164. [PMID: 38379541 PMCID: PMC10876855 DOI: 10.3389/fnut.2024.1327164] [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: 10/24/2023] [Accepted: 01/23/2024] [Indexed: 02/22/2024] Open
Abstract
Amomum villosum Lour. (A. villosum), known as Sharen in China, is widely used for culinary and medicinal purposes due to containing a diverse set of bioactive compounds. In this study, the optimum ethanol extraction process was optimized and the composition and biological activities (antioxidant and antitumor) of five different fractions (dichloromethane, petroleum ether, ethyl acetate, n-butanol and H2O) extracted from the ethanol extract of A. villosum were investigated. The results showed that the optimal extraction conditions were extraction temperature 80°C, extraction time 120 min, ethanol concentration 40% and solid-liquid ratio 1:25 g/mL. Moreover, 35 bioactive compounds were successfully identified by UPLC-ESI-QTOF-MS/MS from five factions for the first time, including 12 phenolic acids and derivatives, 2 organic acids, 12 flavonoids and derivatives, 2 oxylipins and 7 proanthocyanidins. Among them, ethyl acetate fraction (Fr-EtOAc) exhibited the highest content of total phenolic (374.01 mg GAE/g DW) and flavonoid (93.11 mg RE/g DW), where vanillic acid, catechin, epicatechin and protocatechuic acid were the predominant phenolic compounds that accounting for 81.65% of the quantified bioactive compounds. In addition, Fr-EtOAc demonstrated excellent total antioxidant activity (IC50 of DPPH and ABTS assays were 0.23, 0.08 mg/mL, respectively, and FRAP assay was 322.91 mg VCE/100 g DW) and antitumor activity (1,000 μg/mL, 79.04% inhibition rate). The results could provide guidance for the industrial production and application of A. villosum.
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Affiliation(s)
- Ming Zhang
- South Subtropical Crops Research Institute, China Academy of Tropical Agricultural Sciences, Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, Zhanjiang, China
| | - Xi-xiang Shuai
- South Subtropical Crops Research Institute, China Academy of Tropical Agricultural Sciences, Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, Zhanjiang, China
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Zhi Wei
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Tao-tao Dai
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Chang-bin Wei
- South Subtropical Crops Research Institute, China Academy of Tropical Agricultural Sciences, Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, Zhanjiang, China
| | - Ya Li
- South Subtropical Crops Research Institute, China Academy of Tropical Agricultural Sciences, Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, Zhanjiang, China
| | - Jun-jun He
- Zhanjiang Experimental Station, China Academy of Tropical Agricultural Sciences, Zhanjiang, China
| | - Li-qing Du
- South Subtropical Crops Research Institute, China Academy of Tropical Agricultural Sciences, Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, Zhanjiang, China
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Gondim FF, Rodrigues JGP, Aguiar VO, de Fátima Vieira Marques M, Monteiro SN. Biocomposites of Cellulose Isolated from Coffee Processing By-Products and Incorporation in Poly(Butylene Adipate-Co-Terephthalate) (PBAT) Matrix: An Overview. Polymers (Basel) 2024; 16:314. [PMID: 38337203 DOI: 10.3390/polym16030314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 01/15/2024] [Accepted: 01/17/2024] [Indexed: 02/12/2024] Open
Abstract
With its extensive production and consumption, the coffee industry generates significant amounts of lignocellulosic waste. This waste, primarily comprising coffee biomasses, is a potential source of cellulose. This cellulose can be extracted and utilized as a reinforcing agent in various biocomposites with polymer matrices, thereby creating high-value products. One such biodegradable polymer, Poly(butylene adipate-co-terephthalate) (PBAT), is notable for its properties that are comparable with low-density polyethylene, making it an excellent candidate for packaging applications. However, the wider adoption of PBAT is hindered by its relatively high cost and lower thermomechanical properties compared with conventional, non-biodegradable polymers. By reinforcing PBAT-based biocomposites with cellulose, it is possible to enhance their thermomechanical strength, as well as improve their water vapor and oxygen barrier capabilities, surpassing those of pure PBAT. Consequently, this study aims to provide a comprehensive review of the latest processing techniques for deriving cellulose from the coffee industry's lignocellulosic by-products and other coffee-related agro-industrial wastes. It also focuses on the preparation and characterization of cellulose-reinforced PBAT biocomposites.
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Affiliation(s)
- Fernanda Fabbri Gondim
- Instituto de Macromoléculas Professora Eloisa Mano, Universidade Federal do Rio de Janeiro (IMA/UFRJ), Technology Center, Bloco J, Lab. J-122, Ilha do Fundão, Avenida Horácio Macedo 2030, Rio de Janeiro 21941-598, Brazil
| | - João Gabriel Passos Rodrigues
- Instituto de Macromoléculas Professora Eloisa Mano, Universidade Federal do Rio de Janeiro (IMA/UFRJ), Technology Center, Bloco J, Lab. J-122, Ilha do Fundão, Avenida Horácio Macedo 2030, Rio de Janeiro 21941-598, Brazil
| | - Vinicius Oliveira Aguiar
- Instituto de Macromoléculas Professora Eloisa Mano, Universidade Federal do Rio de Janeiro (IMA/UFRJ), Technology Center, Bloco J, Lab. J-122, Ilha do Fundão, Avenida Horácio Macedo 2030, Rio de Janeiro 21941-598, Brazil
| | - Maria de Fátima Vieira Marques
- Instituto de Macromoléculas Professora Eloisa Mano, Universidade Federal do Rio de Janeiro (IMA/UFRJ), Technology Center, Bloco J, Lab. J-122, Ilha do Fundão, Avenida Horácio Macedo 2030, Rio de Janeiro 21941-598, Brazil
| | - Sergio Neves Monteiro
- Department of Materials Science, Military Institute of Engineering-IME, Praça General Tibúrcio 80, Urca, Rio de Janeiro 22290-270, Brazil
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Strieder MM, Sanches VL, Rostagno MA. Simultaneous extraction, separation, and analysis of 5-caffeoylquinic acid and caffeine from coffee co-product by PLE-SPE × HPLC-PDA two-dimensional system. Food Res Int 2024; 175:113690. [PMID: 38129032 DOI: 10.1016/j.foodres.2023.113690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 11/02/2023] [Accepted: 11/06/2023] [Indexed: 12/23/2023]
Abstract
This study proposed an integrated and automated procedure to extract, separate, and quantify bioactive compounds from a coffee co-product by pressurized liquid extraction (PLE) coupled inline with solid phase extraction (SPE) and online with HPLC-PDA (PLE-SPE × HPLC-PDA). The efficiency of the two-dimensional system in performing real-time analysis was verified by comparing HPLC-PDA results acquired by the system (online) and carried out after the extract fraction collection (offline). Different flow rates (1.5 mL/min for 336 min, 2 mL/min for 246.4 min, and 2.5 mL/min for 201.6 min) were evaluated to optimize the extraction, separation, and analysis method by PLE-SPE × HPLC-PDA. Subcritical water at 125 °C and 15 min of static time allowed the highest extraction yields of caffeine and 5-caffeoylquinic acid (5-CQA). Caffeine was retained during the aqueous extraction in the SPE adsorbent and eluted from the column by exchanging the solvent for a hydroethanolic mixture. Thus, caffeine was separated from 5-CQA and other phenolic compounds, producing extracts with different compositions. The solvent flow rate did not have a significant effect (p-value ≥ 0.05) on the extraction, separation, and analysis (by online and offline methods) of 5-CQA. However, the online quantification of retained compounds in the SPE (i.e., caffeine) can underestimate concentration compared to offline analysis. Nevertheless, the results suggest that coupling of advanced techniques can be used to efficiently extract, separate, and analyze fractions of phenolic compounds, supplying an integrated method to produce high-added value ingredients for several applications.
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Affiliation(s)
- Monique Martins Strieder
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), Universidade Estadual de Campinas, São Paulo, Brazil.
| | - Vitor Lacerda Sanches
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), Universidade Estadual de Campinas, São Paulo, Brazil
| | - Maurício Ariel Rostagno
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), Universidade Estadual de Campinas, São Paulo, Brazil.
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de Souza Costa AM, Lirio Soares K, de Souza Silveira L, Carlos Verdin Filho A, Louzada Pereira L, Moreira Osório V, Fronza M, Scherer R. Influence of maturation and roasting on the quality and chemical composition of new conilon coffee cultivar by chemometrics. Food Res Int 2024; 176:113791. [PMID: 38163705 DOI: 10.1016/j.foodres.2023.113791] [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: 10/10/2023] [Revised: 11/23/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
Coffee is one of the most consumed beverages worldwide. Espírito Santo is the largest Brazilian producer of conilon coffee, and invested in the creation of new cultivars, such as "Conquista ES8152", launched in 2019. Therefore, the present study aimed to evaluate the effects of maturation and roasting on the chemical and sensorial composition of the new conilon coffee cultivar "Conquista ES8152". The coffee was harvested containing 3 different percentages of ripe fruits: 60%, 80%, and 100%, and roasted at 3 different degrees of roasting: light, medium, and dark, to evaluate the moisture and ash content, yield of soluble extract, volatile compound profile, chlorogenic acid and caffeine content, and sensory profile. "Conquista ES8152" coffee has a moisture content between 1.38 and 2.62%; ash between 4.34 and 4.72%; and yield between 30.7 and 35.8%. Sensory scores ranged between 75 and 80 and the majority of volatile compounds belong to the pyrazine, phenol, furan, and pyrrole groups. The content of total chlorogenic acids was drastically reduced by roasting, with values between 2.40 and 9.33%, with 3-caffeoylquinic acid being the majority. Caffeine was not influenced by either maturation or roasting, with values between 2.16 and 2.41%. The volatile compounds furfural, 5-methylfurfural, and 2-ethyl-5-methylpyrazine were positively correlated with the evaluated sensory attributes and 5-methylfurfural was the only one significantly correlated with all attributes. Ethylpyrazine, furfuryl acetate, 1-furfurylpyrrole, 4-ethyl-2-methoxyphenol, and difurfuryl ether were negatively correlated. The stripping did not affect the quality and composition of this new cultivar, however, the roasting caused changes in both the chemical and sensorial profiles, appropriately indicated by the principal component analysis.
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Affiliation(s)
| | - Karla Lirio Soares
- Pharmaceutical Sciences Graduate Program, Universidade Vila Velha, Espírito Santo, Brazil
| | - Lian de Souza Silveira
- Pharmaceutical Sciences Graduate Program, Universidade Vila Velha, Espírito Santo, Brazil
| | - Abraão Carlos Verdin Filho
- Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural (INCAPER), Vitória, Espírito Santo, Brazil
| | - Lucas Louzada Pereira
- Federal Institute of Espírito Santo (IFES), Coffee Design Group, Venda Nova do Imigrante, Espírito Santo, Brazil
| | - Vanessa Moreira Osório
- Department of Chemistry and Physics, Federal University of Espírito Santo, Alegre, ES, Brazil
| | - Márcio Fronza
- Pharmaceutical Sciences Graduate Program, Universidade Vila Velha, Espírito Santo, Brazil
| | - Rodrigo Scherer
- Pharmaceutical Sciences Graduate Program, Universidade Vila Velha, Espírito Santo, Brazil.
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Chen Y, Chen Y, Jiang L, Huang Z, Zhang W, Yun Y. Improvement of emulsifying stability of coconut globulin by noncovalent interactions with coffee polyphenols. Food Chem X 2023; 20:100954. [PMID: 38144812 PMCID: PMC10740014 DOI: 10.1016/j.fochx.2023.100954] [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: 09/20/2023] [Revised: 10/16/2023] [Accepted: 10/19/2023] [Indexed: 12/26/2023] Open
Abstract
Coconut milk is an unstable emulsion system, mainly stabilized by proteins, which limits the development of the food industry. The aim of this study was to investigate mechanisms for increasing emulsion stability through the interaction between coffee polyphenols (CPs) and coconut globulin (CG), the main protein in coconut milk. Caffeic acid (CA), chlorogenic acid (CHA), and ferulic acid (FA) were selected as CP models. The results showed that hydrogen bond interactions mainly occurred between CG and CPs (CG-FA < CG-CA < CG-CHA). CHA containing quinic acid preferentially formed a strong interaction with CG. The interaction changed the lipophilicity of CG and facilitated the formation of a dense and thick interfacial film at the oil-water interface. Furthermore, the emulsion stabilized by CG-CPs showed excellent stability after storage, centrifugation, pH, and salt treatment, especially CG-CHA. This study could provide a theoretical basis for improving the stability of coconut milk products.
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Affiliation(s)
- Yile Chen
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Yang Chen
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Lianzhou Jiang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zhaoxian Huang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Weimin Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
- Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou, Hainan 570228, China
| | - Yonghuan Yun
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
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Tripathi S, Murthy PS. Coffee oligosaccharides and their role in health and wellness. Food Res Int 2023; 173:113288. [PMID: 37803601 DOI: 10.1016/j.foodres.2023.113288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 07/14/2023] [Accepted: 07/15/2023] [Indexed: 10/08/2023]
Abstract
Coffee oligosaccharides (COS) are novel sources of prebiotics comprising manno-oligosaccharides, galacto-oligosaccharides, arabinoxylan-oligosaccharides, and cello-oligosaccharides. These oligosaccharides function as prebiotics, antioxidant-dietary fiber owing to important physicochemical and physiological properties, adjuvants, pharma, nutraceutical food, gut health, immune system boosting, cancer treatment, and many more. Research suggests COS performs prebiotic action, as it enhances gut health by promoting beneficial bacteria in the colon and releasing functional metabolites such as SCFAs. However, research on COS concerning other metabolic illnesses is still lacking. Among various production strategies, pretreatment and enzymatic hydrolysis are preferred for the production of COS. Functional oligosaccharides can add value to coffee waste and reduce the environmental impact of coffee manufacturing, besides providing more options for healthy and active ingredients. This review updates COS, production, bio-activity, their role as a functional food, food supplements/natural food additives, prebiotics and many applications of health sectors. Research is desirable to extend information on COS and their bio-activity, besides in vivo and clinical trials, to assess their effects in prior human formulations into the food and therapeutic arena.
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Affiliation(s)
- Shivani Tripathi
- Plantation Products, Spices and Flavour Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Pushpa S Murthy
- Plantation Products, Spices and Flavour Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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Huang ST, Lei YQ, Guo PR, Zhang WX, Liang JY, Chen X, Xu JW, Diao ZH. Degradation of Levofloxacin by a green zero-valent iron-loaded carbon composite activating peroxydisulfate system: Reactivity, products and mechanism. CHEMOSPHERE 2023; 340:139899. [PMID: 37611769 DOI: 10.1016/j.chemosphere.2023.139899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 07/11/2023] [Accepted: 08/19/2023] [Indexed: 08/25/2023]
Abstract
In this study, a green zero-valent iron-loaded carbon composite (ZVI-SCG) was synthesized using coffee grounds and FeCl3 solution through two-steps method, and the synthesized ZVI-SCG was used in the activation of peroxydisulfate (PDS) to degrade Levofloxacin (LEX). Results revealed that ZVI-SCG exhibited a great potential for LEX removal by adsorption and catalytic degradation in the ZVI-SCG/PDS system, and 99% of LEX was removed in the ZVI-SCG/PDS system within 60 min. ZVI-SCG/PDS system showed a high reactivity toward LEX degradation under realistic environmental conditions. Also, the ZVI-SCG/PDS system could effectively degrade several quinolone antibiotics including gatifloxacin, ciprofloxacin and LEX in single and simultaneous removal modes. A potential reaction mechanism of LEX degradation by ZVI-SCG/PDS system was proposed, SO4•-, HO•, O2•- and 1O2 involved in radical and non-radical pathways took part in catalytic degradation of LEX by ZVI-SCG/PDS system, but HO• might be the main reactive species for LEX degradation. The possible degradation pathway of LEX was also proposed based on the identified ten intermediate products, LEX degradation was successfully achieved through decarboxylation, opening ring and hydroxylation processes. The potential toxicity of LEX and its oxidation products decreased significantly after treatment. This study provides a promising strategy of water treatment for the antibiotics-containing wastewater.
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Affiliation(s)
- Shi-Ting Huang
- Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China; Guangdong Provincial Key Laboratory of Chemical Measurement and Emergency Test Technology, Institute of Analysis, Guangdong Academy of Sciences, Guangzhou, 510000, China
| | - Yong-Qian Lei
- Guangdong Provincial Key Laboratory of Chemical Measurement and Emergency Test Technology, Institute of Analysis, Guangdong Academy of Sciences, Guangzhou, 510000, China
| | - Peng-Ran Guo
- Guangdong Provincial Key Laboratory of Chemical Measurement and Emergency Test Technology, Institute of Analysis, Guangdong Academy of Sciences, Guangzhou, 510000, China.
| | - Wen-Xuan Zhang
- Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China
| | - Jing-Yi Liang
- Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China
| | - Xie Chen
- Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China
| | - Jing-Wei Xu
- Guangdong Provincial Key Laboratory of Chemical Measurement and Emergency Test Technology, Institute of Analysis, Guangdong Academy of Sciences, Guangzhou, 510000, China
| | - Zeng-Hui Diao
- Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China.
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Hu D, Liu X, Qin Y, Yan J, Li R, Yang Q. The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel. Food Chem X 2023; 19:100807. [PMID: 37780243 PMCID: PMC10534175 DOI: 10.1016/j.fochx.2023.100807] [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: 01/04/2023] [Revised: 07/18/2023] [Accepted: 07/20/2023] [Indexed: 10/03/2023] Open
Abstract
This study evaluated the effects of hot air drying (HAD), microwave drying (MD), vacuum drying (VD), sun drying (SD) and vacuum freeze drying (VFD) on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel. The results showed VFD could retain the appearance color, total phenolics (19.49 mg GAE/g DW), total flavonoids (9.65 mg CE/g DW), caffeine (3.15 mg/g DW), trigonelline (2.71 mg/g DW), and antioxidant capacities of fresh sample to the greatest extent, but its operating cost was significantly higher than other treatments and total volatile components were in the minimum levels. HAD and SD exhibited the highest loss rates of total phenols and antioxidant capacities, exceeding 50%. MD offered the lowest operating cost, superior retention of bioactive components, and the richest variety and quantity of volatile compounds. Therefore, it is recommended to use MD to dehydrate the coffee peel in actual production.
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Affiliation(s)
- Dongsheng Hu
- Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China
| | - Xiaogang Liu
- Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China
| | - Yuyue Qin
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China
| | - Jiatong Yan
- College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065, PR China
| | - Rongmei Li
- Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China
| | - Qiliang Yang
- Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China
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12
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Dos S Gois AR, de S Santos CF, Santana IM, Breitkreitz MC, Dos S Freitas L. Development of an ultra-high-performance supercritical fluid chromatography method for the analysis of phenols in the pyrolysis aqueous fraction. Anal Bioanal Chem 2023; 415:6311-6322. [PMID: 37635194 DOI: 10.1007/s00216-023-04906-1] [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: 06/19/2023] [Revised: 08/01/2023] [Accepted: 08/07/2023] [Indexed: 08/29/2023]
Abstract
The pyrolysis process consists of the thermal decomposition of biomass in an inert atmosphere, which produces a liquid (bio-oil) composed of a complex mixture of organic compounds, including an oil and water phase. The aqueous fraction can reach up to 45% w/w, and understanding its composition is of utmost importance in determining its intended destination, whether for the reuse of compounds in industrial applications or for treating the effluent for disposal. In this study, a fast, direct, and efficient method using ultra-high-performance supercritical fluid chromatography (UHPSFC) was developed and optimized for monitoring phenols in aqueous samples obtained from the pyrolysis processing of six different biomass sources. The following parameters were evaluated for method optimization: stationary phase type, mobile phase flow, organic modifier, sample diluent, temperature, pressure, and modifier gradient time. With a total analysis time of 26 min, out of the fourteen (14) investigated phenolic compounds, eleven (11) were successfully separated after method optimization, and among them, five (5) were quantified in all six aqueous fractions. The aqueous fractions of residue from cowpea pod (1.89 mg.mL-1), sugar apple (3.09 mg.mL-1), and acerola (4.79 mg.mL-1) presented lower concentrations compared to grape (8.16 mg.mL-1), pine nuts (6.68 mg.mL-1), and guava (6.05 mg.mL-1) fractions. However, even at lower concentrations, all biomasses showed promising results regarding the phenolic compound content, analytes that have high added value for the chemical industry.
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Affiliation(s)
- Antonia Regina Dos S Gois
- Chemistry Department, Federal University of Sergipe, Campus Prof. José Aloísio de Campos, Av. Marechal Rondon, S/N, Jardim Rosa Elze, São Cristóvão, SE, Brazil
| | - Carlos Fernando de S Santos
- Chemistry Department, Federal University of Sergipe, Campus Prof. José Aloísio de Campos, Av. Marechal Rondon, S/N, Jardim Rosa Elze, São Cristóvão, SE, Brazil
| | - Igor M Santana
- Institute of Chemistry, University of Campinas - UNICAMP, P.O. Box 6154, Campinas, SP, 13083-970, Brazil
| | | | - Lisiane Dos S Freitas
- Chemistry Department, Federal University of Sergipe, Campus Prof. José Aloísio de Campos, Av. Marechal Rondon, S/N, Jardim Rosa Elze, São Cristóvão, SE, Brazil.
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13
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Tobar-Delgado E, Mejía-España D, Osorio-Mora O, Serna-Cock L. Rutin: Family Farming Products' Extraction Sources, Industrial Applications and Current Trends in Biological Activity Protection. Molecules 2023; 28:5864. [PMID: 37570834 PMCID: PMC10421072 DOI: 10.3390/molecules28155864] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 07/21/2023] [Accepted: 07/23/2023] [Indexed: 08/13/2023] Open
Abstract
In vitro and in vivo studies have demonstrated the bioactivity of rutin, a dietary flavonol naturally found in several plant species. Despite widespread knowledge of its numerous health benefits, such as anti-inflammatory, antidiabetic, hepatoprotective and cardiovascular effects, industrial use of rutin is still limited due to its low solubility in aqueous media, the characteristic bitter and astringent taste of phenolic compounds and its susceptibility to degradation during processing. To expand its applications and preserve its biological activity, novel encapsulation systems have been developed. This review presents updated research on the extraction sources and methodologies of rutin from fruit and vegetable products commonly found in a regular diet and grown using family farming approaches. Additionally, this review covers quantitative analysis techniques, encapsulation methods utilizing nanoparticles, colloidal and heterodisperse systems, as well as industrial applications of rutin.
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Affiliation(s)
- Elizabeth Tobar-Delgado
- Facultad de Ingeniería y Administración, Universidad Nacional de Colombia, Carrera. 32 Chapinero, Palmira 763533, Colombia
| | - Diego Mejía-España
- Grupo de Investigación GAIDA, Departamento de Procesos Industriales, Facultad de Ingeniería Agroindustrial, Pasto 522020, Colombia
| | - Oswaldo Osorio-Mora
- Grupo de Investigación GAIDA, Departamento de Procesos Industriales, Facultad de Ingeniería Agroindustrial, Pasto 522020, Colombia
| | - Liliana Serna-Cock
- Facultad de Ingeniería y Administración, Universidad Nacional de Colombia, Carrera. 32 Chapinero, Palmira 763533, Colombia
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14
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Liu X, Sun H, Leng X. Coffee Silverskin Cellulose-Based Composite Film with Natural Pigments for Food Packaging: Physicochemical and Sensory Abilities. Foods 2023; 12:2839. [PMID: 37569108 PMCID: PMC10417091 DOI: 10.3390/foods12152839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 07/16/2023] [Accepted: 07/24/2023] [Indexed: 08/13/2023] Open
Abstract
To promote a circular economy, the use of agricultural by-products as food packaging material has steadily increased. However, designing food packaging films that meet consumers' preferences and requirements is still a challenge. In this work, cellulose extracted from coffee silverskin (a by-product of coffee roasting) and chitosan were combined with different natural pigments (curcumin, phycocyanin, and lycopene) to generate a variety of composite films with different colors for food packaging. The physicochemical and sensory properties of the films were evaluated. The cellulose/chitosan film showed favorable mechanical properties and water sensitivity. Addition of natural pigments resulted in different film colors, and significantly affected the optical properties and improved the UV-barrier, swelling degree, and water vapor permeability (WVP), but there were also slight decreases in the mechanical properties. The various colored films can influence the perceived features and evoke different emotions from consumers, resulting in films receiving different attraction and liking scores. This work provides a comprehensive evaluation strategy for coffee silverskin cellulose-based composite films with incorporated pigments, and a new perspective on the consideration of the hedonic ratings of consumers regarding bio-based films when designing food packaging.
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Affiliation(s)
- Xinnan Liu
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.L.); (H.S.)
- Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Hongbo Sun
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.L.); (H.S.)
- Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Xiaojing Leng
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.L.); (H.S.)
- Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China
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15
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Godlewska K, Pacyga P, Najda A, Michalak I. Investigation of Chemical Constituents and Antioxidant Activity of Biologically Active Plant-Derived Natural Products. Molecules 2023; 28:5572. [PMID: 37513443 PMCID: PMC10384900 DOI: 10.3390/molecules28145572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 07/11/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
The aim of this publication is to present rapid screening methods (visual/colorimetric) that will enable quick identification of the presence of biologically active compounds in aqueous solutions. For this reason, 26 plant extracts obtained by ultrasound-assisted extraction were analysed for the content of these compounds. Higher plants, used as a raw material for extraction, are common in Europe and are easily available. The article proposes a comparison of various protocols for the identification of various compounds, e.g., phenolic compounds (phenols, tannins, anthocyanins, coumarins, flavones, flavonoids), vitamin C, quinones, quinines, resins, glycosides, sugars. Initial characterisation of the composition of plant extracts using fast and inexpensive methods allows you to avoid the use of time-consuming analyses with the use of advanced research equipment. In addition, the antioxidant activity of plant extracts using spectrophotometric methods (DPPH, ABTS, FRAP assay) and quantitative analysis of plant hormones such as abscisic acid, benzoic acid, gibberellic acid, indole acetic acid, jasmonic acid, salicylic acid, zeatin, zeatin riboside, and isipentenyl adenine was performed. The obtained results prove that the applied visual methods show different sensitivity in detecting the sought chemical compounds. Therefore, it is necessary to confirm the presence or absence of bioactive substances and their concentration using modern analytical methods.
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Affiliation(s)
- Katarzyna Godlewska
- Department of Pharmacology and Toxicology, The Faculty of Veterinary Medicine, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland
| | - Paweł Pacyga
- Department of Thermodynamics and Renewable Energy Sources, Faculty of Mechanical and Power Engineering, Wrocław University of Science and Technology, 50-370 Wrocław, Poland
| | - Agnieszka Najda
- Department of Vegetable and Herbal Crops, The University of Life Science in Lublin, 20-950 Lublin, Poland
| | - Izabela Michalak
- Department of Advanced Material Technologies, Faculty of Chemistry, Wrocław University of Science and Technology, 50-372 Wrocław, Poland
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16
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Sales AL, Iriondo-DeHond A, DePaula J, Ribeiro M, Ferreira IMPLVO, Miguel MAL, Del Castillo MD, Farah A. Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages. Foods 2023; 12:foods12091905. [PMID: 37174444 PMCID: PMC10177953 DOI: 10.3390/foods12091905] [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: 03/21/2023] [Revised: 04/19/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023] Open
Abstract
Kombucha is a functional beverage obtained through fermentation of sweetened Camellia sinensis infusion by a symbiotic culture of bacteria and yeasts that exerts many beneficial biological effects, mostly related to its antioxidant and anti-inflammatory effects. Alternative raw materials have been used to create new kombucha or kombucha-like products. Coffee is the most important food commodity worldwide and generates large amounts of by-products during harvest and post-harvest processing. The main coffee by-product is the dried fruit skin and pulp, popularly known as cascara. To date, no studies have evaluated the potential bioactivity of coffee cascara kombucha. In this study, we aimed to measure and compare the effects of infusions and kombuchas made with arabica coffee cascaras (n = 2) and black tea leaves (n = 1), fermented for 0, 3, 6, and 9 days on the intracellular production of Reactive Oxygen Species (ROS) and Nitric Oxide (NO) in model cells. Oxidative stress was induced in HK-2 cells with indoxyl sulfate (IS) and high glucose (G). Inflammation was induced with lipopolysaccharide (LPS) in RAW 264.7 macrophage. The contents of phenolic compounds, caffeine, and other physicochemical parameters were evaluated. To the best of our knowledge, this is the first study providing information on the bioactive profile and on the potential biological effects of coffee cascara kombucha. Fermentation caused the release of bound phenolic compounds from the infusions, especially total chlorogenic acids, with an average increase from 5.4 to 10.7 mg/100 mL (98%) and 2.6-3.4 mg/100 mL (30%) in coffee cascara and black tea kombucha, respectively, up to day 9. All evaluated beverages reduced (p < 0.0001) similarly the intracellular ROS (41% reduction, on average) and uric acid (10-55%) concentrations in HK-2 model cells, reversing the induced oxidative stress. All beverages also reduced (p < 0.0001, 81-90%) NO formation in LPS-induced macrophages, exhibiting an anti-inflammatory effect. These potential health benefits may be mostly attributed to polyphenols and caffeine, whose contents were comparable in all beverages. Coffee cascara showed similar potential to C. sinensis to produce healthy beverages and support sustainable coffee production.
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Affiliation(s)
- Amanda L Sales
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil
- Laboratório de Biociencia de Alimentos, Instituto de Investigación em Ciencias de La Alimentación (CIAL) CSIC-UAM, Calle Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Amaia Iriondo-DeHond
- Laboratório de Biociencia de Alimentos, Instituto de Investigación em Ciencias de La Alimentación (CIAL) CSIC-UAM, Calle Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
- Departamento de Nutrición y Ciencia de los Alimentos, Sección Departamental de Nutrición y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
| | - Juliana DePaula
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil
| | - Mafalda Ribeiro
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal
| | - Isabel M P L V O Ferreira
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal
| | - Marco Antonio L Miguel
- Laboratório de Microbiologia de Alimentos, Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. I, Rio de Janeiro21941-902, Brazil
| | - María Dolores Del Castillo
- Laboratório de Biociencia de Alimentos, Instituto de Investigación em Ciencias de La Alimentación (CIAL) CSIC-UAM, Calle Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Adriana Farah
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil
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17
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Coffee melanoidins as emulsion stabilizers. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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18
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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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19
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Chlorogenic Acids and Caffeine from Coffee By-Products: A Review on Skincare Applications. COSMETICS 2023. [DOI: 10.3390/cosmetics10010012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
Upcycling is a modern trend in the cosmetic sector, focusing on by-products reuse and waste reduction. Consumers are more aware of the origin of cosmetic products and their environmental impact, promoting the upcycling phenomenon. Converting these raw materials into products of higher quality or value contributes to the final product’s sustainability. In fact, several agri-food by-products that are typically discarded have generated great interest, due to their value-added compounds with high functionality and/or bioactivity. Coffee is well known as a cosmetic ingredient, particularly due to the presence of phenolic compounds, such as chlorogenic acids, and caffeine. Caffeine is widely used in cosmetic formulations due to its photoprotector and anti-aging properties, as well as lipolytic action in cellulitis, and hair regrowth. Chlorogenic acids are powerful antioxidants and exhibit anti-aging and photoprotector abilities. Coffee by-products, such as coffee beans, possess these bioactive compounds and other chemical characteristics that can provide functional properties in cosmetic formulations. Coffee silverskin and spent coffee grounds are high-volume by-products of the coffee industry. Their use has been explored in different cosmetic formulations demonstrating safety, stability, acceptability as well as skin improvement, thus supporting their valorization as natural and sustainable new ingredients in skincare products.
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20
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Hu S, Gil-Ramírez A, Martín-Trueba M, Benítez V, Aguilera Y, Martín-Cabrejas MA. Valorization of coffee pulp as bioactive food ingredient by sustainable extraction methodologies. Curr Res Food Sci 2023; 6:100475. [PMID: 36935849 PMCID: PMC10017359 DOI: 10.1016/j.crfs.2023.100475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 02/22/2023] [Accepted: 02/28/2023] [Indexed: 03/05/2023] Open
Abstract
Coffee pulp is an underutilized by-product of coffee industrial production rich in bioactive compounds such as phenolic compounds, caffeine, and dietary fiber. The widely known antioxidant, anti-inflammatory, anti-aging, antimicrobial and hepatoprotective health-promoting properties attributed to mentioned compounds enhance the use of coffee pulp as a bioactive food ingredient. Furthermore, the application of green sustainable extraction techniques pursuing highly efficient and selective extraction processes promotes this by-product exploitation in food science. Hence, this review gathers the available information relative to the impact of the extraction processes on the bioactive compound's recovery from coffee pulp, providing an overview of the most recent advances. An in-depth comparison workout between conventional and alternative extraction methods was performed to identify the most suitable techniques for coffee pulp valorization as functional ingredient until date. A critical discussion focused on advantages and drawbacks of the extraction methods applied to coffee pulp was included together a prospective of emerging extraction techniques.
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Affiliation(s)
- Shuai Hu
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Alicia Gil-Ramírez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Corresponding author. Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain.
| | - María Martín-Trueba
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Vanesa Benítez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Yolanda Aguilera
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - María A. Martín-Cabrejas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Corresponding author. Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain.
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21
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Manivel P, Marimuthu P, Yu S, Chen X. Multispectroscopic and Computational Investigations on the Binding Mechanism of Dicaffeoylquinic Acids with Ovalbumin. J Chem Inf Model 2022; 62:6133-6147. [PMID: 36398926 DOI: 10.1021/acs.jcim.2c01011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Recently, studies on the interactions between ovalbumin (OVA) and polyphenols have received a great deal of interest. This study explored the conformational changes and the interaction mechanism of the binding between OVA and chlorogenic acid (CGA) isomers such as 3,4-dicaffeoylquinic acids (3,4-diCQA), 4,5-dicaffeoylquinic acids (4,5-diCQA), and 3,5-dicaffeoylquinic acids (3,5-diCQA) using multispectroscopic and in silico analyses. The emission spectra show that the diCQAs caused strong quenching of OVA fluorescence under different temperatures through a static quenching mechanism with hydrogen bond (H-bond) and van der Waals (vdW) interactions. The values of binding constants (OVA-3,4-diCQA = 6.123 × 105, OVA-3,5-diCQA = 2.485 × 105, OVA-4,5-diCQA = 4.698 × 105 dm3 mol-1 at 298 K) suggested that diCQAs had a strong binding affinity toward OVA, among which OVA-3,4-diCQA exhibits higher binding constant. The results of UV-vis absorption and synchronous fluorescence indicated that the binding of all three diCQAs to OVA induced conformational and micro-environmental changes in the protein. The findings of molecular modeling further validate the significant role of vdW force and H-bond interactions in ensuring the stable binding of OVA-diCQA complexes. Temperature-dependent molecular dynamics simulation studies allow estimation of the individual components that contribute to the total bound free energy value, which allows evaluation of the nature of the interactions involved. This research can provide information for future investigations on food proteins' physicochemical stability and CGA bioavailability in vitro or in vivo.
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Affiliation(s)
- Perumal Manivel
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu212013, P.R. China
| | - Parthiban Marimuthu
- Structural Bioinformatics Laboratory (SBL─Biochemistry) and Pharmaceutical Science Laboratory (PSL─Pharmacy), Faculty of Science and Engineering, Åbo Akademi University, TurkuFI-20520, Finland
| | - Sun Yu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu212013, P.R. China
| | - Xiumin Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu212013, P.R. China.,Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu212013, P.R. China.,International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang212013, China
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22
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da Silva J, de Brito ES, Ferreira SRS. Biorefinery of Cashew By-Products: Recovery of Value-Added Compounds. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02916-y] [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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23
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Nayak J, Prajapati KS, Kumar S, Sahoo SK, Kumar R. Synthesis of thiolated chlorogenic acid-capped silver nanoparticles for the effective dual action towards antimicrobial and anticancer therapy. Colloid Polym Sci 2022. [DOI: https:/doi.org/10.1007/s00396-022-05010-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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24
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Nayak J, Prajapati KS, Kumar S, Sahoo SK, Kumar R. Synthesis of thiolated chlorogenic acid-capped silver nanoparticles for the effective dual action towards antimicrobial and anticancer therapy. Colloid Polym Sci 2022. [DOI: https://doi.org/10.1007/s00396-022-05010-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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25
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Blanco-Llamero C, Fonseca J, Durazzo A, Lucarini M, Santini A, Señoráns FJ, Souto EB. Nutraceuticals and Food-Grade Lipid Nanoparticles: From Natural Sources to a Circular Bioeconomy Approach. Foods 2022; 11:foods11152318. [PMID: 35954085 PMCID: PMC9367884 DOI: 10.3390/foods11152318] [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] [Received: 06/12/2022] [Revised: 07/13/2022] [Accepted: 08/01/2022] [Indexed: 02/01/2023] Open
Abstract
Nutraceuticals have gained increasing attention over the last years due to their potential value as therapeutic compounds formulated from natural sources. For instance, there is a wide range of literature about the cardioprotective properties of omega-3 lipids and the antioxidant value of some phenolic compounds, which are related to antitumoral activity. However, the value of nutraceuticals can be limited by their instability under gastric pH and intestinal fluids, their low solubility and absorption. That is why encapsulation is a crucial step in nutraceutical design. In fact, pharmaceutical nanotechnology improves nutraceutical stability and bioavailability through the design and production of efficient nanoparticles (NPs). Lipid nanoparticles protect the bioactive compounds from light and external damage, including the gastric and intestinal conditions, providing a retarded delivery in the target area and guaranteeing the expected therapeutic effect of the nutraceutical. This review will focus on the key aspects of the encapsulation of bioactive compounds into lipid nanoparticles, exploring the pharmaceutical production methods available for the synthesis of NPs containing nutraceuticals. Moreover, the most common nutraceuticals will be discussed, considering the bioactive compounds, their natural source and the described biological properties.
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Affiliation(s)
- Cristina Blanco-Llamero
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; (C.B.-L.); (J.F.)
- Healthy Lipids Group, Departmental Section of Food Sciences, Faculty of Sciences, Autonomous University of Madrid, 28049 Madrid, Spain;
| | - Joel Fonseca
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; (C.B.-L.); (J.F.)
| | - Alessandra Durazzo
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy; (A.D.); (M.L.)
| | - Massimo Lucarini
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy; (A.D.); (M.L.)
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy
- Correspondence: (A.S.); (E.B.S.)
| | - Francisco J. Señoráns
- Healthy Lipids Group, Departmental Section of Food Sciences, Faculty of Sciences, Autonomous University of Madrid, 28049 Madrid, Spain;
| | - Eliana B. Souto
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; (C.B.-L.); (J.F.)
- REQUIMTE/UCIBIO, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
- Correspondence: (A.S.); (E.B.S.)
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26
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Synthesis of thiolated chlorogenic acid-capped silver nanoparticles for the effective dual action towards antimicrobial and anticancer therapy. Colloid Polym Sci 2022. [DOI: 10.1007/s00396-022-05010-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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27
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Valorizing Coffee Silverskin Based on Its Phytochemicals and Antidiabetic Potential: From Lab to a Pilot Scale. Foods 2022; 11:foods11121671. [PMID: 35741869 PMCID: PMC9222947 DOI: 10.3390/foods11121671] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 05/30/2022] [Accepted: 06/05/2022] [Indexed: 01/25/2023] Open
Abstract
This study investigates the possibility of valorizing coffee silverskin through the recovery of its bioactive compounds using a sustainable extraction method that could be industrially applied. For that, aqueous extracts were prepared using ultrasonic-assisted extraction (laboratorial scale) and, for comparison, a scale-up of the process was developed using the Multi-frequency Multimode Modulated technology. A concentration procedure at the pilot scale was also tested. The three types of extracts obtained were characterized regarding caffeine and chlorogenic acids contents, and the effects on intestinal glucose and fructose uptake (including sugar transporters expression) in human intestinal epithelial (Caco-2) cells were ascertained. The phytochemical contents of the extracts prepared at the laboratory and pilot scale were comparable (caffeine: 27.7 vs. 29.6 mg/g freeze-dried extract; 3-, 4-, and 5-caffeoylquinic acids: 0.19 vs. 0.31, 0.15 vs. 0.42, and 1.04 vs. 1.98 mg/g, respectively; 4- and 5- feruloylquinic acids: 0.39 vs. 0.43 and 1.05 vs. 1.32 mg/g, respectively). Slight differences were noticed according to the extracts preparation steps, but in general, all the extracts promoted significant inhibitions of [1,2-3H(N)]-deoxy-D-glucose and 14C-D-fructose uptake, which resulted mainly from a decrease on the facilitative glucose transporter 2 (GLUT2) and sodium-glucose linked transporter 1 (SGLT1) genes expression but not on the expression of the facilitative glucose transporter 5 (GLUT5) gene. Moreover, a synergistic effect of caffeine and 5-caffeoylquinic acid on sugars uptake was found. The results clearly show that the Multi-frequency Multimode Modulated technology is a viable option to be applied at an industrial level to recover bioactive components from silverskin and obtain extracts with antidiabetic potential that could be used to develop functional food products or dietary supplements.
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