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Dharmawansa KVS, Stadnyk AW, Rupasinghe HPV. Dietary Supplementation of Haskap Berry ( Lonicera caerulea L.) Anthocyanins and Probiotics Attenuate Dextran Sulfate Sodium-Induced Colitis: Evidence from an Experimental Animal Model. Foods 2024; 13:1987. [PMID: 38998493 PMCID: PMC11241346 DOI: 10.3390/foods13131987] [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: 05/06/2024] [Revised: 06/10/2024] [Accepted: 06/20/2024] [Indexed: 07/14/2024] Open
Abstract
Haskap berry (Lonicera caerulea L.) is a rich dietary source of anthocyanins with potent anti-inflammatory properties. In this study, isolated haskap berry anthocyanins were encapsulated in maltodextrin and inulin (3:1) by freeze-drying to improve stability and bioavailability. The structural properties of microcapsules, encapsulation yield, efficiency, recovery, and powder retention were evaluated. The microcapsules that exhibited the highest encapsulation efficiency (60%) and anthocyanin recovery (89%) were used in the dextran sulfate sodium (DSS)-induced acute colitis in mice. Thirty-five BALB/c male mice of seven weeks old were divided into seven dietary supplementation groups (n = 5) to receive either free anthocyanins, encapsulated anthocyanins (6.2 mg/day), or probiotics (1 × 109 CFU/day) alone or as combinations of anthocyanin and probiotics. As observed by clinical data, free anthocyanin and probiotic supplementation significantly reduced the severity of colitis. The supplementary diets suppressed the DSS-induced elevation of serum inflammatory (interleukin (IL)-6 and tumor necrosis factor) and apoptosis markers (B-cell lymphoma 2 and Bcl-2-associated X protein) in mice colon tissues. The free anthocyanins and probiotics significantly reduced the serum IL-6 levels. In conclusion, the dietary supplementation of haskap berry anthocyanins and probiotics protects against DSS-induced colitis possibly by attenuating mucosal inflammation, and this combination has the potential as a health-promoting dietary supplement and nutraceutical.
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Affiliation(s)
- K V Surangi Dharmawansa
- Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
| | - Andrew W Stadnyk
- Departments of Microbiology & Immunology and Pediatrics, Faculty of Medicine, Dalhousie University, Halifax, NS B3H 4R2, Canada
- Department of Pathology, Faculty of Medicine, Dalhousie University, Halifax, NS B3H 4R2, Canada
| | - H P Vasantha Rupasinghe
- Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
- Department of Pathology, Faculty of Medicine, Dalhousie University, Halifax, NS B3H 4R2, Canada
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Sik B, Ajtony Z, Lakatos E, Székelyhidi R. Wild Blackberry Fruit ( Rubus fruticosus L.) as Potential Functional Ingredient in Food: Ultrasound-Assisted Extraction Optimization, Ripening Period Evaluation, Application in Muffin, and Consumer Acceptance. Foods 2024; 13:666. [PMID: 38472779 DOI: 10.3390/foods13050666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 02/14/2024] [Accepted: 02/19/2024] [Indexed: 03/14/2024] Open
Abstract
The aim of the present study is to evaluate the antioxidant properties of wild blackberry fruits as well as their possible use in powdered form as a functional ingredient. For this, ultrasound-assisted extraction optimization, ripening stage evaluation, and wild blackberry powder incorporation into a real food matrix were applied. The optimum conditions for extraction were as follows: 60% MeOH, 20 min of extraction time, acidification with 0.5% HCl, and a 1:40 g/mL solid-to-solvent ratio, which allowed the following yields: total polyphenol content (TPC): 53.8 mg GAE/g; total flavonoid content (TFC): 5.78 mg QE/g; total monomer anthocyanin content (TMA): 11.2 mg CGE/g; 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH): 71.5 mg AAE/g; IC50: 52.3 µg/mL. The study also highlighted that, during the ripening process, the TPC (41.4%), TFC (17.0%), and DPPH levels (66.4%) of the fruits decreased while the TMA yield increased. The incorporation of blackberry powder at different levels (5-20%) increased the TPC, TFC, TMA, and antioxidant properties of muffins. Although the muffins enriched with 20% wild blackberry powder had the best chemical properties (TPC: 3.15 mg GAE/g; TFC: 0.52 mg QE/g; TMA: 0.23 mg CGE/g; DPPH: 1.70 mg AAE/g; IC50: 1.65 mg/mL), the sensory analysis showed that the addition of blackberry fruit at a concentration of 10% to the muffins resulted in the best consumer acceptability.
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Affiliation(s)
- Beatrix Sik
- Department of Food Science, Albert Kázmér Faculty of Agricultural and Food Sciences of Széchenyi István University, 15-17 Lucsony Street, 9200 Mosonmagyaróvár, Hungary
| | - Zsolt Ajtony
- Department of Food Science, Albert Kázmér Faculty of Agricultural and Food Sciences of Széchenyi István University, 15-17 Lucsony Street, 9200 Mosonmagyaróvár, Hungary
| | - Erika Lakatos
- Department of Food Science, Albert Kázmér Faculty of Agricultural and Food Sciences of Széchenyi István University, 15-17 Lucsony Street, 9200 Mosonmagyaróvár, Hungary
| | - Rita Székelyhidi
- Department of Food Science, Albert Kázmér Faculty of Agricultural and Food Sciences of Széchenyi István University, 15-17 Lucsony Street, 9200 Mosonmagyaróvár, Hungary
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Anaya-Esparza LM, Aurora-Vigo EF, Villagrán Z, Rodríguez-Lafitte E, Ruvalcaba-Gómez JM, Solano-Cornejo MÁ, Zamora-Gasga VM, Montalvo-González E, Gómez-Rodríguez H, Aceves-Aldrete CE, González-Silva N. Design of Experiments for Optimizing Ultrasound-Assisted Extraction of Bioactive Compounds from Plant-Based Sources. Molecules 2023; 28:7752. [PMID: 38067479 PMCID: PMC10707804 DOI: 10.3390/molecules28237752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Revised: 11/16/2023] [Accepted: 11/19/2023] [Indexed: 12/18/2023] Open
Abstract
Plant-based materials are an important source of bioactive compounds (BC) with interesting industrial applications. Therefore, adequate experimental strategies for maximizing their recovery yield are required. Among all procedures for extracting BC (maceration, Soxhlet, hydro-distillation, pulsed-electric field, enzyme, microwave, high hydrostatic pressure, and supercritical fluids), the ultrasound-assisted extraction (UAE) highlighted as an advanced, cost-efficient, eco-friendly, and sustainable alternative for recovering BC (polyphenols, flavonoids, anthocyanins, and carotenoids) from plant sources with higher yields. However, the UAE efficiency is influenced by several factors, including operational variables and extraction process (frequency, amplitude, ultrasonic power, pulse cycle, type of solvent, extraction time, solvent-to-solid ratio, pH, particle size, and temperature) that exert an impact on the molecular structures of targeted molecules, leading to variations in their biological properties. In this context, a diverse design of experiments (DOEs), including full or fractional factorial, Plackett-Burman, Box-Behnken, Central composite, Taguchi, Mixture, D-optimal, and Doehlert have been investigated alone and in combination to optimize the UAE of BC from plant-based materials, using the response surface methodology and mathematical models in a simple or multi-factorial/multi-response approach. The present review summarizes the advantages and limitations of the most common DOEs investigated to optimize the UAE of bioactive compounds from plant-based materials.
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Affiliation(s)
- Luis Miguel Anaya-Esparza
- Centro Universitario de los Altos, Universidad de Guadalajara, Tepatitlán de Morelos 47620, Mexico; (Z.V.); (H.G.-R.); (C.E.A.-A.); (N.G.-S.)
- Escuela de Ingeniería Agroindustrial y Comercio Exterior, Universidad Señor de Sipán, Chiclayo 14000, Peru; (E.R.-L.); (M.Á.S.-C.)
| | - Edward F. Aurora-Vigo
- Escuela de Ingeniería Agroindustrial y Comercio Exterior, Universidad Señor de Sipán, Chiclayo 14000, Peru; (E.R.-L.); (M.Á.S.-C.)
| | - Zuamí Villagrán
- Centro Universitario de los Altos, Universidad de Guadalajara, Tepatitlán de Morelos 47620, Mexico; (Z.V.); (H.G.-R.); (C.E.A.-A.); (N.G.-S.)
| | - Ernesto Rodríguez-Lafitte
- Escuela de Ingeniería Agroindustrial y Comercio Exterior, Universidad Señor de Sipán, Chiclayo 14000, Peru; (E.R.-L.); (M.Á.S.-C.)
| | - José Martín Ruvalcaba-Gómez
- Centro Nacional de Recursos Genéticos, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Tepatitlán de Morelos 47600, Mexico;
| | - Miguel Ángel Solano-Cornejo
- Escuela de Ingeniería Agroindustrial y Comercio Exterior, Universidad Señor de Sipán, Chiclayo 14000, Peru; (E.R.-L.); (M.Á.S.-C.)
| | - Victor Manuel Zamora-Gasga
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Tepic 63175, Mexico; (V.M.Z.-G.); (E.M.-G.)
| | - Efigenia Montalvo-González
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Tepic 63175, Mexico; (V.M.Z.-G.); (E.M.-G.)
| | - Horacio Gómez-Rodríguez
- Centro Universitario de los Altos, Universidad de Guadalajara, Tepatitlán de Morelos 47620, Mexico; (Z.V.); (H.G.-R.); (C.E.A.-A.); (N.G.-S.)
| | - César Eduardo Aceves-Aldrete
- Centro Universitario de los Altos, Universidad de Guadalajara, Tepatitlán de Morelos 47620, Mexico; (Z.V.); (H.G.-R.); (C.E.A.-A.); (N.G.-S.)
| | - Napoleón González-Silva
- Centro Universitario de los Altos, Universidad de Guadalajara, Tepatitlán de Morelos 47620, Mexico; (Z.V.); (H.G.-R.); (C.E.A.-A.); (N.G.-S.)
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Vega EN, Ciudad-Mulero M, Fernández-Ruiz V, Barros L, Morales P. Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives. Foods 2023; 12:4102. [PMID: 38002160 PMCID: PMC10670170 DOI: 10.3390/foods12224102] [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: 10/18/2023] [Revised: 11/04/2023] [Accepted: 11/10/2023] [Indexed: 11/26/2023] Open
Abstract
In recent years, the demand of healthier food products and products made with natural ingredients has increased overwhelmingly, led by the awareness of human beings of the influence of food on their health, as well as by the evidence of side effects generated by different ingredients such as some additives. This is the case for several artificial colorants, especially azo colorants, which have been related to the development of allergic reactions, attention deficit and hyperactivity disorder. All the above has focused the attention of researchers on obtaining colorants from natural sources that do not present a risk for consumption and, on the contrary, show biological activity. The most representative compounds that present colorant capacity found in nature are anthocyanins, anthraquinones, betalains, carotenoids and chlorophylls. Therefore, the present review summarizes research published in the last 15 years (2008-2023) in different databases (PubMed, Scopus, Web of Science and ScienceDirect) encompassing various natural sources of these colorant compounds, referring to their obtention, identification, some of the efforts made for improvements in their stability and their incorporation in different food matrices. In this way, this review evidences the promising path of development of natural colorants for the replacement of their artificial counterparts.
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Affiliation(s)
- Erika N. Vega
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain; (E.N.V.); (M.C.-M.); (V.F.-R.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal;
| | - María Ciudad-Mulero
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain; (E.N.V.); (M.C.-M.); (V.F.-R.)
| | - Virginia Fernández-Ruiz
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain; (E.N.V.); (M.C.-M.); (V.F.-R.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal;
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Patricia Morales
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain; (E.N.V.); (M.C.-M.); (V.F.-R.)
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Guo L, Qiao J, Zhang L, Yan W, Zhang M, Lu Y, Wang Y, Ma H, Liu Y, Zhang Y, Li J, Qin D, Huo J. Critical review on anthocyanins in blue honeysuckle (Lonicera caerulea L.) and their function. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2023; 204:108090. [PMID: 37847973 DOI: 10.1016/j.plaphy.2023.108090] [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: 08/12/2023] [Revised: 09/27/2023] [Accepted: 10/11/2023] [Indexed: 10/19/2023]
Abstract
Blue honeysuckle (Lonicera caerulea L.) is an emerging commercial fruit in the world, has been known for its multiple anthocyanins in the berries, cyanidin-3-glucoside (C3G) is a major anthocyanin in berries and it makes up 76-92% of the total anthocyanins content, with high antioxidant capacity, and widely used in food products. In this review, recent studies related to anthocyanins in blue honeysuckle were sorted out, including the current status of research on anthocyanins in blue honeysuckle berries, especially C3G, qualitative and quantitative analysis of anthocyanins in berries, extraction and purification methods of anthocyanins from blue honeysuckle, in addition, biological effects of blue honeysuckle, and recommended utilization. Blue honeysuckle contains polyphenols, flavonoids, anthocyanins, minerals, and multiple bioactive compounds, it has been extensively reported to have significant antioxidant, cardioprotective, anti-inflammatory, neuroprotective, anticancer, and anti-diabetic functions, and has been used in a variety of food products as raw materials.
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Affiliation(s)
- Liangchuan Guo
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150030, China; National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, National Development and Reform Commission, Harbin, 150030, China; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Harbin, 150030, China
| | - Jinli Qiao
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150030, China; National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, National Development and Reform Commission, Harbin, 150030, China; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Harbin, 150030, China
| | - Lijun Zhang
- National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, National Development and Reform Commission, Harbin, 150030, China; Heilongjiang Green Food Science Research Institute, 150023, China
| | - Weijiao Yan
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150030, China; National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, National Development and Reform Commission, Harbin, 150030, China; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Harbin, 150030, China
| | - Meihui Zhang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150030, China
| | - Yongchuan Lu
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150030, China
| | - Yutong Wang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150030, China
| | - Hexi Ma
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150030, China
| | - Yan Liu
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150030, China
| | - Yue Zhang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150030, China
| | - Jichuan Li
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150030, China
| | - Dong Qin
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150030, China; National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, National Development and Reform Commission, Harbin, 150030, China; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Harbin, 150030, China.
| | - Junwei Huo
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150030, China; National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, National Development and Reform Commission, Harbin, 150030, China; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Harbin, 150030, China.
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Nurkhasanah A, Fardad T, Carrera C, Setyaningsih W, Palma M. Ultrasound-Assisted Anthocyanins Extraction from Pigmented Corn: Optimization Using Response Surface Methodology. Methods Protoc 2023; 6:69. [PMID: 37623920 PMCID: PMC10459330 DOI: 10.3390/mps6040069] [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: 06/20/2023] [Revised: 07/27/2023] [Accepted: 07/28/2023] [Indexed: 08/26/2023] Open
Abstract
This study aimed to determine the optimal UAE conditions for extracting anthocyanins from pigmented corn using the Box-Behnken design (BBD). Six anthocyanins were identified in the samples and were used as response variables to evaluate the effects of the following working variables: extraction solvent pH (2-7), temperature (10-70 °C), solvent composition (0-50% methanol in water), and ultrasound power (20-80%). The extraction time (5-25 min) was evaluated for complete recovery. Response surface methodology suggested optimal conditions, specifically 36% methanol in water with pH 7 at 70 °C using 73% ultrasound power for 10 min. The method was validated with a high level of accuracy (>90% of recovery) and high precision (CV < 5% for both repeatability and intermediate precision). Finally, the proposed analytical extraction method was successfully applied to determine anthocyanins that covered a wide concentration range (36.47-551.92 mg kg-1) in several pigmented corn samples revealing potential varieties providing more health benefits.
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Affiliation(s)
- Annisa Nurkhasanah
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jalan Flora, Bulaksumur, Depok, Sleman, Yogyakarta 55281, Indonesia;
| | - Titouan Fardad
- Department of Physical Measurements, Institute of Technology of Lannion, CEDEX, 22302 Lannion, France;
| | - Ceferino Carrera
- Department of Analytical Chemistry, Faculty of Sciences, Instituto de Investigación Vitivinícola y Agroalimentaria (IVAGRO), Agrifood Campus of International Excellence (CeiA3), University of Cadiz, Puerto Real, 11510 Cadiz, Spain; (C.C.); (M.P.)
| | - Widiastuti Setyaningsih
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jalan Flora, Bulaksumur, Depok, Sleman, Yogyakarta 55281, Indonesia;
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, Instituto de Investigación Vitivinícola y Agroalimentaria (IVAGRO), Agrifood Campus of International Excellence (CeiA3), University of Cadiz, Puerto Real, 11510 Cadiz, Spain; (C.C.); (M.P.)
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Guo L, Qiao J, Gong C, Wei J, Li J, Zhang L, Qin D, Huo J. C3G quantified method verification and quantified in blue honeysuckle (Lonicera caerulea L.) using HPLC–DAD. Heliyon 2023; 9:e14685. [PMID: 37035373 PMCID: PMC10073751 DOI: 10.1016/j.heliyon.2023.e14685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 03/09/2023] [Accepted: 03/15/2023] [Indexed: 03/28/2023] Open
Abstract
Blue honeysuckle is a source of anthocyanins with great potential as a food colorant, and a healthy and functional food material, and contains much cyanidin 3-glucoside (C3G), which has many benefits for human health. A rapid, reliable, accurate quantification method of anthocyanin content in different varieties of blue honeysuckle is critical to help in breeding and selecting excellent varieties which are used in the food processing industry and healthcare industry. Our objective was to verify the modified quantification method of C3G and quantified C3G content in three blue honeysuckle varieties of 'Berel', 'Lanjingling' and 'Wulan' using the modified HPLC method by Agilent 1200 system and CAPCELL PAK C18 column (150 mmⅹ4.6 mm, I. D., 5 μm, Japan), with detection at 530 nm, the solvent flow rate was 1 mL/min, the temperature of the column chamber is 35 °C. The results indicated that the modified method was validated in terms of linearity (R2 = 0.999), precision (RSD = 0.61%), stability (RSD = 5.23%), and recovery with a good level, and C3G can be quickly quantified in blue honeysuckle. In addition, 'Wulan' contains the highest C3G level compared with 'Lanjingling' and 'Berel'.
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Zhou Y, Li J, Li Z, Ma Q, Wang L. Extraction of anthocyanins from haskap using cold plasma-assisted enzyme. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2186-2195. [PMID: 36418203 DOI: 10.1002/jsfa.12349] [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: 02/06/2022] [Revised: 09/28/2022] [Accepted: 11/24/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Haskap berries (Lonicera caerulea L.) are rich in anthocyanins. Cold plasma-assisted enzyme method (CPEM) is an innovative method for green extraction of anthocyanins, which was optimized by an artificial neural network-genetic algorithm (ANN-GA) to maximize the yield. In this study, seven factors were screened using by Plackett-Burman design based on single-factor experiments and optimized by ANN-GA. RESULTS The results showed that the maximum total anthocyanin content (TAC, 42.45 ± 0.25 g cyanidin-3-glucoside equivalent (C3G) kg-1 dry weight, DW) was obtained under optimal pretreatment power of 192 W, pretreatment time of 29 s and liquid-to-solid ratio of 39 mL g-1 . Cleavage and porosity appeared on the surface of the treated sample. The active ingredients and antioxidant capacity of the CPEM extracts were identified by ultra-performance liquid chromatography with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS). Compared with other extraction technologies, CPEM presents the advantages of shortening the extraction time, reducing the solvent volume, and significantly increasing active ingredients and antioxidant activity. CONCLUSION The ANN-GA has better predictive and higher accuracy than the response surface methodology (RSM) model and is more suitable for optimizing the CPEM by greatly improving the process yield and the utilization of biomass, thus contributing to the sustainability of the agri-food chain. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yajun Zhou
- College of Food Science and Engineering, Jilin University, Changchun, China
| | - Jiangfei Li
- College of Food Science and Engineering, Jilin University, Changchun, China
| | - Zongping Li
- National Drinking Water Quality Supervision and Inspection Center, Baishan, China
| | - Qingshu Ma
- National Drinking Water Quality Supervision and Inspection Center, Baishan, China
| | - Lu Wang
- College of Food Science and Engineering, Jilin University, Changchun, China
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Optimization and Intensification of Bioactive Components and Antioxidant Activity of Extracts from Date Fruit (Phoenix dactylifera L.) Using Pulsed Electric Fields (PEF) Technology and Thermal Processing. Processes (Basel) 2023. [DOI: 10.3390/pr11030884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023] Open
Abstract
The objective of this study was to assess the impact of pulsed electric field (PEF) treatment on the extraction of polyphenolics and antioxidant activity from downgraded date palm fruits. The PEF pretreatments (frequency: 30 Hz, time: 50 μs, pulse number: 240, the electric field strengths were found to be 1, 2, and 2.5 kV.cm−1, and methanol (50%) and temperatures (20, 40, 50 °C)) were optimized and applied before extraction to produce an extract of date fruits with a high content of bioactive compounds. The extracts obtained immediately after pretreatments were analyzed for total polyphenolic content, antioxidant activity, and phenolic profiles. The results revealed that the PEF-assisted extracts at 2.5 kV.cm−1 at T50 °C exhibited higher polyphenol content (+27%) and antioxidant activity (+31%) and notably improved phenolic profiles compared to untreated extracts. PEF treatment processing significantly enhanced the bioactive components and antioxidant activities of date fruits over time, regardless of the treatment applied and the extraction’s temperature. Hence, the application of PEF combined with thermal processing can be an appropriate alternative treatment for a better extractability of bioactive compounds from fruit of dates and food byproducts. These biomolecules could be consumed as new food technology, incorporated as food additives, and nutraceuticals products.
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Alnadari F, Al-Dalali S, Nasiru MM, Frimpong EB, Hu Y, Abdalmegeed D, Dai Z, AL-Ammari A, Chen G, Zeng X. A new natural drying method for food packaging and preservation using biopolymer-based dehydration film. Food Chem 2023; 404:134689. [DOI: 10.1016/j.foodchem.2022.134689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 09/21/2022] [Accepted: 10/17/2022] [Indexed: 11/06/2022]
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Boateng ID, Kuehnel L, Daubert CR, Agliata J, Zhang W, Kumar R, Flint-Garcia S, Azlin M, Somavat P, Wan C. Updating the status quo on the extraction of bioactive compounds in agro-products using a two-pot multivariate design. A comprehensive review. Food Funct 2023; 14:569-601. [PMID: 36537225 DOI: 10.1039/d2fo02520e] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Extraction is regarded as the most crucial stage in analyzing bioactive compounds. Nonetheless, due to the intricacy of the matrix, numerous aspects must be optimized during the extraction of bioactive components. Although one variable at a time (OVAT) is mainly used, this is time-consuming and laborious. As a result, using an experimental design in the optimization process is beneficial with few experiments and low costs. This article critically reviewed two-pot multivariate techniques employed in extracting bioactive compounds in food in the last decade. First, a comparison of the parametric screening methods (factorial design, Taguchi, and Plackett-Burman design) was delved into, and its advantages and limitations in helping to select the critical extraction parameters were discussed. This was followed by a discussion of the response surface methodologies (central composite (CCD), Doehlert (DD), orthogonal array (OAD), mixture, D-optimal, and Box-Behnken designs (BBD), etc.), which are used to optimize the most critical variables in the extraction of bioactive compounds in food, providing a sequential comprehension of the linear and complex interactions and multiple responses and robustness tests. Next, the benefits, drawbacks, and possibilities of various response surface methodologies (RSM) and some of their usages were discussed, with food chemistry, analysis, and processing from the literature. Finally, extraction of food bioactive compounds using RSM was compared to artificial neural network modeling with their drawbacks discussed. We recommended that future experiments could compare these designs (BBD vs. CCD vs. DD, etc.) in the extraction of food-bioactive compounds. Besides, more research should be done comparing response surface methodologies and artificial neural networks regarding their practicality and limitations in extracting food-bioactive compounds.
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Affiliation(s)
- Isaac Duah Boateng
- Food Science Program, Division of Food, Nutrition and Exercise Science, University of Missouri, 1406 E Rollins Street, Columbia, MO, 65211, USA.
| | - Lucas Kuehnel
- Department of Biomedical, Biological, and Chemical Engineering, University of Missouri, Columbia, MO, 65211, USA
| | - Christopher R Daubert
- College of Agriculture, Food, and Natural Resources, University of Missouri, Columbia, MO, 65211, USA
| | - Joseph Agliata
- Food Science Program, Division of Food, Nutrition and Exercise Science, University of Missouri, 1406 E Rollins Street, Columbia, MO, 65211, USA.
| | - Wenxue Zhang
- Food Science Program, Division of Food, Nutrition and Exercise Science, University of Missouri, 1406 E Rollins Street, Columbia, MO, 65211, USA.
| | - Ravinder Kumar
- Food Science Program, Division of Food, Nutrition and Exercise Science, University of Missouri, 1406 E Rollins Street, Columbia, MO, 65211, USA.
| | - Sherry Flint-Garcia
- US Department of Agriculture, Plant Genetics Research Unit, Columbia, MO, 65211, USA
| | - Mustapha Azlin
- Food Science Program, Division of Food, Nutrition and Exercise Science, University of Missouri, 1406 E Rollins Street, Columbia, MO, 65211, USA.
| | - Pavel Somavat
- Food Science Program, Division of Food, Nutrition and Exercise Science, University of Missouri, 1406 E Rollins Street, Columbia, MO, 65211, USA. .,Department of Biomedical, Biological, and Chemical Engineering, University of Missouri, Columbia, MO, 65211, USA
| | - Caixia Wan
- Department of Biomedical, Biological, and Chemical Engineering, University of Missouri, Columbia, MO, 65211, USA
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12
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Influence of Ultrasound Application in Fermented Pineapple Peel on Total Phenolic Content and Antioxidant Activity. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8070314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Antioxidant phenolic compounds were extracted from fermented samples of Golden pineapple peels via an ultrasound method. The fermentation conditions to maximize the production of phenolic content and antioxidant activity were previously determined (pH: 5.5, T: 37.3 °C and 85% moisture content). A central composite design with 20 treatments was applied to evaluate the effect of the ethanol concentration, time, and temperature on the production of phenolic compounds and antioxidant activity of the extracts. The statistical analysis showed that the optimal conditions to produce extracts with high phenolic content and antioxidant activity were: 62 °C, 30 min and 58% ethanol. We obtained 866.26 mg gallic acid equivalents (GAE)/g d.m in total phenolic content and for antioxidant activity expressed as percentage inhibition, 80.06 ± 1.02% for ABTS and 63.53 ± 2.02% for DPPH, respectively. The bioactive compound profile in the extracts was identified and quantified using ultra-high performance liquid chromatography (UHPLC), this method showed the presence of rosmarinic acid, caffeic acid, vanillic acid, p-coumaric acid, ferulic acid, quercetin-3 glucoside, rutine, quercetin, kaempherol-3 glucoside and gallic acid, demonstrating the great potential of these by-products to obtain components that can benefit the consumer’s health.
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13
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Yemiş GP, Yemiş O, Drover JC, Delaquis P. Antibacterial activity of a polyphenol-rich haskap (Lonicera caerulea L.) extract and tannic acid against Cronobacter spp. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109120] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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14
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Comparison of different extraction methods on yield, purity, antioxidant, and antibacterial activities of proanthocyanidins from chokeberry (Aronia melanocarpa). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01319-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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15
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Putra VG, Mutiarahma S, Chaniago W, Rahmadi P, Kurnianto D, Hidayat C, Carrera C, Palma M, Setyaningsih W. An ultrasound-based technique for the analytical extraction of phenolic compounds in red algae. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2021.103597] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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16
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Tena N, Asuero AG. Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application. Antioxidants (Basel) 2022; 11:antiox11020286. [PMID: 35204169 PMCID: PMC8868086 DOI: 10.3390/antiox11020286] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 01/27/2022] [Accepted: 01/27/2022] [Indexed: 01/24/2023] Open
Abstract
Nowadays, food industries are concerned about satisfying legal requirements related to waste policy and environmental protection. In addition, they take steps to ensure food safety and quality products that have high nutritional properties. Anthocyanins are considered high added-value compounds due to their sensory qualities, colors, and nutritional properties; they are considered bioactive ingredients. They are found in high concentrations in many by-products across the food industry. Thus, the non-conventional extraction techniques presented here are useful in satisfying the current food industry requirements. However, selecting more convenient extraction techniques is not easy. Multiple factors are implicated in the decision. In this review, we compile the most recent applications (since 2015) used to extract anthocyanins from different natural matrices, via conventional and non-conventional extraction techniques. We analyze the main advantages and disadvantages of anthocyanin extraction techniques from different natural matrices and discuss the selection criteria for sustainability of the processes. We present an up-to-date analysis of the principles of the techniques and an optimization of the extraction conditions, technical progress, and industrial applications. Finally, we provide a critical comparison between these techniques and some recommendations, to select and optimize the techniques for industrial applications.
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17
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LUO J, FAN Z, YANG X, BAO YH, LIANG M, GUO Y. Anthocyanins and antioxidant activity of Lonicera caerulea berry wine during different processes. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.25121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | - Xue YANG
- Northeast Forestry University, China
| | - Yi-hong BAO
- Northeast Forestry University, China; Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, China
| | - Min LIANG
- Northeast Forestry University, China
| | - Yang GUO
- Northeast Forestry University, China
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18
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DEMIRCI M, TOMAS M, TEKIN-ÇAKMAK ZH, KARASU S. Berberis crataegina DC. as a novel natural food colorant source: ultrasound-assisted extraction optimization using response surface methodology and thermal stability studies. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.13421] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Mehmet DEMIRCI
- Istanbul Sabahattin Zaim University, Turkey; Yildiz Technical University, Turkey
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19
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Bioactive Compounds from Ephedra fragilis: Extraction Optimization, Chemical Characterization, Antioxidant and AntiGlycation Activities. Molecules 2021; 26:molecules26195998. [PMID: 34641538 PMCID: PMC8512229 DOI: 10.3390/molecules26195998] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 09/26/2021] [Accepted: 09/27/2021] [Indexed: 12/31/2022] Open
Abstract
Response surface methodology (RSM) with a Box-Behnken design (BBD) was used to optimize the extraction of bioactive compounds from Ephedra fragilis. The results suggested that extraction with 61.93% ethanol at 44.43 °C for 15.84 h was the best solution for this combination of variables. The crude ethanol extract (CEE) obtained under optimum extraction conditions was sequentially fractionated with solvents of increasing polarity. The content of total phenolic (TP) and total flavonoid (TF) as well as the antioxidant and antiglycation activities were measured. The phytochemical fingerprint profile of the fraction with the highest activity was characterized by using RP-HPLC. The ethyl acetate fraction (EAF) had the highest TP and TF contents and exhibited the most potent antioxidant and antiglycation activities. The Pearson correlation analysis results showed that TP and TF contents were highly significantly correlated with the antioxidant and antiglycation activities. Totally, six compounds were identified in the EAF of E. fragilis, including four phenolic acids and two flavonoids. Additionally, molecular docking analysis also showed the possible connection between identified bioactive compounds and their mechanisms of action. Our results suggest new evidence on the antioxidant and antiglycation activities of E. fragilis bioactive compounds that may be applied in the treatment and prevention of aging and glycation-associated complications.
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20
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Lee CH, Lee TH, Ong PY, Wong SL, Hamdan N, Elgharbawy AA, Azmi NA. Integrated ultrasound-mechanical stirrer technique for extraction of total alkaloid content from Annona muricata. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.07.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Kutlu N, Isci A, Sakiyan O, Yilmaz AE. Effect of ohmic heating on ultrasound extraction of phenolic compounds from cornelian cherry (
Cornus mas
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15818] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Naciye Kutlu
- Department of Food Processing Bayburt University Bayburt Turkey
| | - Asli Isci
- Department of Food Engineering Ankara University Ankara Turkey
| | - Ozge Sakiyan
- Department of Food Engineering Ankara University Ankara Turkey
| | - Asim Egemen Yilmaz
- Department of Electrical‐Electronics Engineering Ankara University Ankara Turkey
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22
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Gonçalves AC, Nunes AR, Falcão A, Alves G, Silva LR. Dietary Effects of Anthocyanins in Human Health: A Comprehensive Review. Pharmaceuticals (Basel) 2021; 14:ph14070690. [PMID: 34358116 PMCID: PMC8308553 DOI: 10.3390/ph14070690] [Citation(s) in RCA: 81] [Impact Index Per Article: 27.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 07/14/2021] [Accepted: 07/16/2021] [Indexed: 12/18/2022] Open
Abstract
In recent years, the consumption of natural-based foods, including beans, fruits, legumes, nuts, oils, vegetables, spices, and whole grains, has been encouraged. This fact is essentially due to their content in bioactive phytochemicals, with the phenolic compounds standing out. Among them, anthocyanins have been a target of many studies due to the presence of catechol, pyrogallol, and methoxy groups in their chemical structure, which confer notable scavenging, anti-apoptotic, and anti-inflammatory activities, being already recommended as supplementation to mitigate or even attenuate certain disorders, such as diabetes, cancer, and cardiovascular and neurological pathologies. The most well-known anthocyanins are cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside. They are widespread in nature, being present in considerable amounts in red fruits and red vegetables. Overall, the present review intends to discuss the most recent findings on the potential health benefits from the daily intake of anthocyanin-rich foods, as well as their possible pharmacological mechanisms of action. However, before that, some emphasis regarding their chemical structure, dietary sources, and bioavailability was done.
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Affiliation(s)
- Ana C. Gonçalves
- CICS–UBI—Health Sciences Research Centre, University of Beira Interior, 6201-506 Covilhã, Portugal; (A.C.G.); (A.R.N.); (G.A.)
| | - Ana R. Nunes
- CICS–UBI—Health Sciences Research Centre, University of Beira Interior, 6201-506 Covilhã, Portugal; (A.C.G.); (A.R.N.); (G.A.)
| | - Amílcar Falcão
- CIBIT—Coimbra Institute for Biomedical Imaging and Translational Research, University of Coimbra, Edifício do ICNAS, Pólo 3, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal;
- Laboratory of Pharmacology, Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
| | - Gilberto Alves
- CICS–UBI—Health Sciences Research Centre, University of Beira Interior, 6201-506 Covilhã, Portugal; (A.C.G.); (A.R.N.); (G.A.)
| | - Luís R. Silva
- CICS–UBI—Health Sciences Research Centre, University of Beira Interior, 6201-506 Covilhã, Portugal; (A.C.G.); (A.R.N.); (G.A.)
- Correspondence: ; Tel.: +351-275-329-077
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23
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Nutter J, Fernandez MV, Jagus RJ, Agüero MV. Development of an aqueous ultrasound-assisted extraction process of bioactive compounds from beet leaves: a proposal for reducing losses and increasing biomass utilization. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1989-1997. [PMID: 32914436 DOI: 10.1002/jsfa.10815] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 09/06/2020] [Accepted: 09/10/2020] [Indexed: 05/28/2023]
Abstract
BACKGROUND Red beet plants are cultivated worldwide for the consumption of their roots, generating large amounts of unexploited by-products. In particular, beet leaves (BLs) represent about 50% of the whole plant and are usually discarded as waste. This constitutes not only an economic issue, since multiple resources invested in the production will be wasted, but also an environmental problem because of the pollution associated with their disposal. However, BLs comprise an important source of functional compounds (polyphenols and betalains) that could be recovered from the raw material, representing a sustainable solution for the underutilization of this by-product. This study proposes the recovery of polyphenols and betalains using an aqueous ultrasound-assisted extraction (UAE) process at different powers (35, 50, and 100 W) that was characterized and optimized. RESULTS UAE significantly enhanced the recovery of bioactive compounds and shortened the time required for extraction in comparison with traditional macerations (35 < 50 < 100 W). During UAE, the temperature of the systems increased as a function of the power applied, favouring the recovery of these phytochemicals. Additionally, a Box-Behnken design and response surface methodology were employed to optimize UAE conditions (90 W ultrasound power, 1:20 solid:liquid ratio, 16 min extraction time), under which the yields were 14.9 mg g-1 (polyphenols), 949.1 μg g-1 (betaxanthins), and 562.2 μg g-1 (betacyanins), consistent with the values predicted by the models. CONCLUSION This study enabled the development of a green-solvent UAE process that constitutes an effective post-harvest by-products strategy to minimize losses and increase biomass utilization through the recovery of bioactive compounds from BLs, promoting sustainability in the agri-food chain. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Julia Nutter
- Laboratorio de Investigación en Tecnología de Alimentos, Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad de Buenos Aires, Buenos Aires, Argentina
- CONICET-Universidad de Buenos Aires, Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN), Buenos Aires, Argentina
| | - María V Fernandez
- Laboratorio de Investigación en Tecnología de Alimentos, Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad de Buenos Aires, Buenos Aires, Argentina
- CONICET-Universidad de Buenos Aires, Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN), Buenos Aires, Argentina
| | - Rosa J Jagus
- Laboratorio de Investigación en Tecnología de Alimentos, Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad de Buenos Aires, Buenos Aires, Argentina
- CONICET-Universidad de Buenos Aires, Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN), Buenos Aires, Argentina
| | - María V Agüero
- Laboratorio de Investigación en Tecnología de Alimentos, Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad de Buenos Aires, Buenos Aires, Argentina
- CONICET-Universidad de Buenos Aires, Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN), Buenos Aires, Argentina
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24
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Zheng S, Zhang G, Wang H, Long Z, Wei T, Li Q. Progress in ultrasound-assisted extraction of the value-added products from microorganisms. World J Microbiol Biotechnol 2021; 37:71. [PMID: 33763773 DOI: 10.1007/s11274-021-03037-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Accepted: 03/09/2021] [Indexed: 12/17/2022]
Abstract
Extracting value-added products from microorganisms is an important research focus for the future. Among the many extraction methods, ultrasound-assisted extraction (UAE) has attracted more attention owing to its advantages in reducing working time, increasing yield, and improving the quality of the extract. This review summarizes the use of UAE value-added products from microorganisms, with the main extracted substances are pigments, lipids, polysaccharides, and proteins. In addition, this work also summarizes the mechanism of UAE and highlights the factors that affect UAE operation, such as ultrasonic power intensity or power density, operation mode, and energy consumption, which need to be considered. All extraction products from microorganisms showed that UAE can effectively improve the extraction yields of value-added products. It also highlights the existing problems of the technology and possible future prospects. In general, the UAE of value-added substances from microorganisms is feasible and has the potential for development.
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Affiliation(s)
- Sijia Zheng
- School of Environment and Natural Resources, Renmin University of China, Beijing, 100872, China
| | - Guangming Zhang
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China. .,School of Energy and Environmental Engineering, Hebei University of Technology, Tianjin, 300401, China.
| | - HongJie Wang
- Institute of Ecology and Environmental Governance, Hebei University, Baoding, 071002, China.
| | - Zeqing Long
- School of Environment and Natural Resources, Renmin University of China, Beijing, 100872, China
| | - Ting Wei
- School of Environment and Natural Resources, Renmin University of China, Beijing, 100872, China
| | - Qiangang Li
- School of Environment and Natural Resources, Renmin University of China, Beijing, 100872, China
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25
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Rahman S, Mathew S, Nair P, Ramadan WS, Vazhappilly CG. Health benefits of cyanidin-3-glucoside as a potent modulator of Nrf2-mediated oxidative stress. Inflammopharmacology 2021; 29:907-923. [PMID: 33740221 DOI: 10.1007/s10787-021-00799-7] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Accepted: 03/06/2021] [Indexed: 02/07/2023]
Abstract
Berries are natural sources of anthocyanins, especially cyanidin-3-glucoside (C3G), and exhibit significant antioxidant, antidiabetic, anti-inflammatory, and cytoprotective effects against various oxidative stress-induced disorders. C3G and its metabolites possess higher absorption and bioavailability, and interaction with gut microbiota may enhance their health benefits. Various in vitro studies have shown the reactive oxygen species (ROS)-mitigating potential of C3G. However, in in vivo models, C3G exerts its cytoprotective properties by regulating the nuclear factor erythroid 2-related factor 2 (Nrf2)/antioxidant-responsive element (ARE) pathway. Despite existing reports stating various health benefits of C3G, its antioxidant potential by modulating the Nrf2 pathway remains less identified. This review discusses the Nrf2-mediated antioxidant response of C3G in modulating oxidative stress against DNA damage, apoptosis, carcinogen toxicity, and inflammatory conditions. Furthermore, we have reviewed the recent clinical trial data to establish cross talk between a berry-rich diet and disease prevention.
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Affiliation(s)
- Sofia Rahman
- School of Natural Sciences and Mathematics, The University of Texas at Dallas, Richardson, USA
| | - Shimy Mathew
- Department of Biotechnology, American University of Ras Al Khaimah, Ras Al Khaimah, 10021, UAE
| | - Pooja Nair
- Department of Biotechnology, American University of Ras Al Khaimah, Ras Al Khaimah, 10021, UAE
| | - Wafaa S Ramadan
- Sharjah Institute for Medical Research, University of Sharjah, Sharjah, UAE.,College of Medicine, University of Sharjah, Sharjah, UAE
| | - Cijo George Vazhappilly
- Department of Biotechnology, American University of Ras Al Khaimah, Ras Al Khaimah, 10021, UAE.
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26
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Dat TD, Viet ND, My PLT, Linh NT, Thanh VH, Linh NTT, Ngan NTK, Linh NTT, Nam HM, Phong MT, Hieu NH. The Application of Ethanolic Ultrasonication to Ameliorate the Triterpenoid Content Extracted from Vietnamese
Ganoderma lucidum
with the Examination by Gas Chromatography. ChemistrySelect 2021. [DOI: 10.1002/slct.202004242] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Tran Do Dat
- VNU-HCMC Key Laboratory of Chemical Engineering and Petroleum Processing (Key CEPP Lab)
| | - Nguyen Duc Viet
- VNU-HCMC Key Laboratory of Chemical Engineering and Petroleum Processing (Key CEPP Lab)
- Faculty of Chemical Engineering Ho Chi Minh City University of Technology 268 Ly Thuong Kiet Street, Ward 14, District 10 Ho Chi Minh City Vietnam
| | - Phan Le Thao My
- VNU-HCMC Key Laboratory of Chemical Engineering and Petroleum Processing (Key CEPP Lab)
| | - Nguyen Thi Linh
- VNU-HCMC Key Laboratory of Chemical Engineering and Petroleum Processing (Key CEPP Lab)
| | - Vuong Hoai Thanh
- VNU-HCMC Key Laboratory of Chemical Engineering and Petroleum Processing (Key CEPP Lab)
| | - Nguyen Thi Thuy Linh
- VNU-HCMC Key Laboratory of Chemical Engineering and Petroleum Processing (Key CEPP Lab)
| | - Nguyen Thi Kim Ngan
- VNU-HCMC Key Laboratory of Chemical Engineering and Petroleum Processing (Key CEPP Lab)
| | - Ngo Thi Thuy Linh
- VNU-HCMC Key Laboratory of Chemical Engineering and Petroleum Processing (Key CEPP Lab)
| | - Hoang Minh Nam
- VNU-HCMC Key Laboratory of Chemical Engineering and Petroleum Processing (Key CEPP Lab)
- Faculty of Chemical Engineering Ho Chi Minh City University of Technology 268 Ly Thuong Kiet Street, Ward 14, District 10 Ho Chi Minh City Vietnam
| | - Mai Thanh Phong
- VNU-HCMC Key Laboratory of Chemical Engineering and Petroleum Processing (Key CEPP Lab)
- Faculty of Chemical Engineering Ho Chi Minh City University of Technology 268 Ly Thuong Kiet Street, Ward 14, District 10 Ho Chi Minh City Vietnam
| | - Nguyen Huu Hieu
- VNU-HCMC Key Laboratory of Chemical Engineering and Petroleum Processing (Key CEPP Lab)
- Faculty of Chemical Engineering Ho Chi Minh City University of Technology 268 Ly Thuong Kiet Street, Ward 14, District 10 Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Linh Trang Ward, Thu Duc District Ho Chi Minh City Vietnam
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27
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Kumar M, Dahuja A, Tiwari S, Punia S, Tak Y, Amarowicz R, Bhoite AG, Singh S, Joshi S, Panesar PS, Prakash Saini R, Pihlanto A, Tomar M, Sharifi-Rad J, Kaur C. Recent trends in extraction of plant bioactives using green technologies: A review. Food Chem 2021; 353:129431. [PMID: 33714109 DOI: 10.1016/j.foodchem.2021.129431] [Citation(s) in RCA: 61] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 02/02/2021] [Accepted: 02/19/2021] [Indexed: 12/21/2022]
Abstract
Phenolic compounds from plant sources have significant health-promoting properties and are known to be an integral part of folk and herbal medicines. Consumption of phenolics is known to alleviate the risk of various lifestyle diseases including cancer, cardiovascular, diabetes, and Alzheimer's. In this context, numerous plant crops have been explored and characterized based on phenolic compounds for their use as supplements, nutraceutical, and pharmaceuticals. The present review highlights some important source of bioactive phenolic compounds and novel technologies for their efficient extraction. These techniques include the use of microwave, ultrasound, and supercritical methods. Besides, the review will also highlight the use of response surface methodology (RSM) as a statistical tool for optimizing the recoveries of the phenolic bioactives from plant-based matrices.
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Affiliation(s)
- Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR - Central Institute for Research on Cotton Technology, Matunga, Mumbai 400019, India; Division of Biochemistry, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India.
| | - Anil Dahuja
- Division of Biochemistry, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India.
| | - Sudha Tiwari
- Chemical and Biochemical Processing Division, ICAR - Central Institute for Research on Cotton Technology, Matunga, Mumbai 400019, India
| | - Sneh Punia
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India; Department of Food, Nutrition, & Packaging Sciences, Clemson University, Clemson, SC 29634, United States
| | - Yamini Tak
- Department of Biochemistry, Agriculture University, Kota 324001, India
| | - Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
| | - Anilkumar G Bhoite
- Department of Agricultural Botany, RCSM College of Agriculture, Kolhapur 416004, Maharashtra, India
| | - Surinder Singh
- Dr. S.S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh 160014, India
| | - Shourabh Joshi
- Department of Basic Sciences, College of Agriculture, Nagaur, Agricultural University, Jodhpur 341001, Rajasthan, India
| | - Parmjit S Panesar
- Department of Food Engg. & Technology, S.L. Institute of Engg. & Technology, Longowal 148 106, Punjab, India
| | - Ravi Prakash Saini
- Division of Seed Technology, ICAR - Indian Grassland and Fodder Research Institute, Jhansi 28400, India
| | - Anne Pihlanto
- Natural Resources Institute Finland, Myllytie, Finland
| | - Maharishi Tomar
- Division of Seed Technology, ICAR - Indian Grassland and Fodder Research Institute, Jhansi 28400, India
| | - Javad Sharifi-Rad
- Facultad de Medicina, Universidad del Azuay, Cuenca, Ecuador; Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Charanjit Kaur
- Division of Food Science and Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India.
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Lima ÁS, Oliveira BSD, Shabudin SV, Almeida M, Freire MG, Bica K. Purification of anthocyanins from grape pomace by centrifugal partition chromatography. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.115324] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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MacLean AMG, Silva YPA, Jiao G, Brooks MS. Ultrasound-Assisted Extraction of Anthocyanins from Haskap ( Lonicera caerulea L.) Berries Using a Deep Eutectic Solvent (DES) DES Extraction of Anthocyanins from Haskap Berries. Food Technol Biotechnol 2021; 59:56-62. [PMID: 34084080 PMCID: PMC8157094 DOI: 10.17113/ftb.59.01.21.6869] [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] [Indexed: 11/12/2022] Open
Abstract
Research background Haskap berries are one of the richest natural sources of anthocyanins and their extracts can be used for nutraceuticals and functional food ingredients. Deep eutectic solvents (DES) comprising food-grade or generally recognized as safe (GRAS) components show promise as natural solvents, but have not been applied to haskap berries. Thus, the aim of this study is to investigate the extraction of anthocyanins from haskap berries using a DES consisting of citric acid and d-(+)-maltose. Experimental approach The experimental approach used ultrasound-assisted extraction with a DES consisting of citric acid and d-(+)-maltose as the solvent to achieve a sustainable green extraction process. Response surface methodology (RSM) with a Box-Behnken experimental design was used to study the effect of varying the extraction temperature, time of extraction, V(solvent)/m(sample) ratio (mL/g) and the water volume fraction (%) in the DES on the total anthocyanin content (TAC) in the haskap berry extracts. Results and conclusions Under the optimal extraction conditions (75 °C, 10 min, 50.4 mL/g and 90% water) a predicted TAC extraction on dry mass basis yielded 21.2 mg/g, with experimental error of 7.2%. The TAC yield and anthocyanin profiles were similar to those obtained with conventional organic solvents. Novelty and scientific contribution This is the first study investigating the use of a food-grade DES comprising GRAS components for the extraction of anthocyanins from haskap berries. These results indicate that the studied DES (citric acid and d-(+)-maltose) is a suitable alternative solvent for extracting anthocyanins for food-grade applications.
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Affiliation(s)
- Amanda M G MacLean
- Department of Process Engineering and Applied Science, Dalhousie University, 5273 DaCosta Row, PO Box 15000, Halifax, NS, B3H 4R2, Canada
| | - Yasmini P A Silva
- Faculty of Nutrition, Federal University of Goiás, Rua 227, qd. 68, Setor Leste Universitário, Goiânia, GO, 74605-080, Brazil
| | - Guangling Jiao
- Department of Process Engineering and Applied Science, Dalhousie University, 5273 DaCosta Row, PO Box 15000, Halifax, NS, B3H 4R2, Canada
| | - Marianne S Brooks
- Department of Process Engineering and Applied Science, Dalhousie University, 5273 DaCosta Row, PO Box 15000, Halifax, NS, B3H 4R2, Canada
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Optimization of a Novel Method Based on Ultrasound-Assisted Extraction for the Quantification of Anthocyanins and Total Phenolic Compounds in Blueberry Samples ( Vaccinium corymbosum L.). Foods 2020; 9:foods9121763. [PMID: 33260750 PMCID: PMC7759891 DOI: 10.3390/foods9121763] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 11/25/2020] [Accepted: 11/26/2020] [Indexed: 12/13/2022] Open
Abstract
In recent years, consumers' preference for fruits such as blueberry has increased noticeably. This fact is probably related to their bioactive components such as anthocyanins, phenolic compounds, vitamins, minerals, and tannins that have been found in blueberries by the latest research studies. Both total anthocyanins (TA) and total phenolic compounds (TPC) are known for their multiple beneficial effects on our health, due to their anti-inflammatory, anti-oxidant, and anti-cancer properties. This is the reason why the development of new methodologies for the quality control analysis of raw materials or derived products from blueberry has a great relevance. Two ultrasound-assisted extraction methods (UAE) have been optimized for the quantification of TA and TPC in blueberry samples. The six variables to be optimized were: solvent composition, temperature, amplitude, cycle, extraction solvent pH, and sample/solvent ratio using response surface methodology. The optimized methods have proven to be suitable for the extraction of the TPC and TA with good precision (repeatability and intermediate precision) (coefficient of variation (CV) < 5%) and potentially for application in commercial samples. This fact, together with the multiple advantages of UAE, makes these methods a good alternative to be used in quality control analysis by both industries and laboratories.
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Fujita R, Hayasaka T, Jin S, Hui SP, Hoshino Y. Comparison of anthocyanin distribution in berries of Haskap (Lonicera caerulea subsp. edulis (Turcz. ex. Herder) Hultén), Miyama-uguisukagura (Lonicera gracilipes Miq.), and their interspecific hybrid using imaging mass spectrometry. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2020; 300:110633. [PMID: 33180712 DOI: 10.1016/j.plantsci.2020.110633] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 07/28/2020] [Accepted: 08/03/2020] [Indexed: 06/11/2023]
Abstract
Haskap (Lonicera caerulea subsp. edulis), a shrub with violet-blue fruits, is distributed mainly in Hokkaido, Japan. Miyama-uguisukagura (Lonicera gracilipes), a species related to Haskap, produces red fruits. Interspecific hybridization of Miyama-uguisukagura and Haskap was performed to introduce novel characteristics in the resulting hybrids. The shape and color of the interspecific hybrid fruits differed from those of the parent fruits. A comparison of anthocyanin distribution among these three fruit types by imaging mass spectrometry (IMS) revealed the presence of five different anthocyanins. The average cyanidin 3,5-diglucoside and peonidin 3,5-diglucoside intensities in the interspecific hybrid fruit were higher than those of the parent fruits, whereas the average pelargonidin 3-glucoside, cyanidin 3-glucoside, and peonidin 3-glucoside intensities were the highest in Haskap. All anthocyanins were mainly accumulated in the inner and outer skins of Haskap and interspecific hybrid fruits, and in the skin of Miyama-uguisukagura fruits. The order of signal intensities of all anthocyanins among the three fruits was unchanged in different regions. Additionally, a comparison of IMS and LC/MS data from our previous study confirmed the possibility of comparing multiple fruits in the same plate by IMS. Thus, we elucidated anthocyanin distribution patterns of the interspecific hybrid and parent fruits by IMS.
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Affiliation(s)
- Ryohei Fujita
- Division of Biosphere Science, Graduate School of Environmental Science, Hokkaido University, Kita 11, Nishi 10, Kita-Ku, Sapporo, 060-0811, Japan
| | - Takahiro Hayasaka
- Department of Gastroenterological Surgery I, Graduate School of Medicine, Hokkaido University, Kita 15, Nishi 7, Kita-Ku, Sapporo, Hokkaido, 060-8638, Japan
| | - Shigeki Jin
- Department of Forensic Medicine, Graduate School of Medicine, Hokkaido University, Kita 15, Nishi 7, Kita-ku, Sapporo, 060-8638, Japan
| | - Shu-Ping Hui
- Laboratory of Advanced Lipid Analysis, Faculty of Health Sciences, Hokkaido University, Kita 12, Nishi 5, Kita-ku, Sapporo, 060-0812, Japan
| | - Yoichiro Hoshino
- Division of Biosphere Science, Graduate School of Environmental Science, Hokkaido University, Kita 11, Nishi 10, Kita-Ku, Sapporo, 060-0811, Japan; Field Science Center for Northern Biosphere, Hokkaido University, Kita 11, Nishi 10, Kita-Ku, Sapporo, 060-0811, Japan.
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Sanches Silva A, Reboredo-Rodríguez P, Sanchez-Machado DI, López-Cervantes J, Barreca D, Pittala V, Samec D, Orhan IE, Gulcan HO, Forbes-Hernandez TY, Battino M, Nabavi SF, Devi KP, Nabavi SM. Evaluation of the status quo of polyphenols analysis: Part II-Analysis methods and food processing effects. Compr Rev Food Sci Food Saf 2020; 19:3219-3240. [PMID: 33337047 DOI: 10.1111/1541-4337.12626] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 07/21/2020] [Accepted: 07/28/2020] [Indexed: 12/27/2022]
Abstract
Nowadays due to the concern with the environmental impact of analytical techniques and in order to reduce the ecological footprint there is a tendency to use more efficient and faster procedures that use a smaller amount of organic solvents. Polyphenols have been widely studied in plant-based matrices due to their wide and potent biological properties; however there are no standardized procedures both for sample preparation and analysis of these compounds. The second of a two-part review will carry out a critical review of the extraction procedures and analytical methods applied to polyphenols and their selection criteria over a wide range of factors in relation to commerce-associated, environmental, and economic factors. It is foreseen that in the future the analysis of polyphenols in plant-based matrices includes the use of techniques that allow the simultaneous determination of different subclasses of polyphenols using fast, sophisticated, and automated techniques that allow the minimal consumption of solvents.
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Affiliation(s)
- Ana Sanches Silva
- National Institute for Agricultural and Veterinary Research (INIAV), I.P., Vairão, Vila do Conde, Portugal.,Center for Study in Animal Science (CECA), University of Oporto, Oporto, Portugal
| | - Patricia Reboredo-Rodríguez
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Science, University of Vigo - Ourense Campus, Ourense, E32004, Spain
| | | | | | - Davide Barreca
- Dipartimento di Scienze chimiche, biologiche, farmaceutiche ed ambientali, Università di Messina, Messina, Italy
| | - Valeria Pittala
- Dipartimento di Scienze del Farmaco, Università degli Studi di Catania, Catania, Italy
| | - Dunja Samec
- Department of Molecular Biology, Institute 'Ruđer Bošković', Zagreb, Croatia
| | - Ilkay Erdogan Orhan
- Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, Ankara, Turkey
| | - H Ozan Gulcan
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Eastern Mediterranean University, Gazimagusa, The Northern Cyprus via Mersin, Turkey
| | - Tamara Y Forbes-Hernandez
- Nutrition and Food Science Group, Department of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo, Vigo, Spain
| | - Maurizio Battino
- Nutrition and Food Science Group, Department of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo, Vigo, Spain.,College of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.,Department of Clinical Sciences, Università Politecnica delle Marche, Ancona, Italy
| | - Seyed Fazel Nabavi
- Applied Biotechnology Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Kasi Pandima Devi
- Department of Biotechnology, Alagappa University, Karaikudi, Tamil Nadu, India
| | - Seyed Mohammad Nabavi
- Applied Biotechnology Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
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Sedraoui S, Badr A, Barba MGM, Doyen A, Tabka Z, Desjardins Y. Optimization of the Ultrahigh-Pressure–Assisted Extraction of Phenolic Compounds and Antioxidant Activity from Palm Dates (Phoenix dactylifera L.). FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01764-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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34
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De Silva AKH, Rupasinghe HV. Polyphenols composition and anti-diabetic properties in vitro of haskap (Lonicera caerulea L.) berries in relation to cultivar and harvesting date. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2019.103402] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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35
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Albuquerque BR, Oliveira MBPP, Barros L, Ferreira ICFR. Could fruits be a reliable source of food colorants? Pros and cons of these natural additives. Crit Rev Food Sci Nutr 2020; 61:805-835. [PMID: 32267162 DOI: 10.1080/10408398.2020.1746904] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Color additives are important for the food industry to improve sensory quality lost during food process and to expand the variety of products. In general, artificial colorants have lower cost and better stability than the natural ones. Nevertheless, studies have reported their association with some health disorders. Furthermore, consumers have given greater attention to food products with health beneficial effects, which has provided a new perspective for the use of natural colorants. In this context, fruits are an excellent alternative source of natural compounds, that allow the obtainment of a wide range of colorant molecules, such as anthocyanins, betalains, carotenoids, and chlorophylls. Furthermore, in addition to their coloring ability, they comprise different bioactive properties. However, the extraction and application of natural colorants from fruits is still a challenge, since these compounds show some stability problems, in addition to issues related to the sustainability of raw-materials providing. To overcome these limitations, several studies have reported optimized extraction and stabilization procedures. In this review, the major pigments found in fruits and their extraction and stabilization techniques for uses as food additives will be looked over.
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Affiliation(s)
- Bianca R Albuquerque
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
| | - M Beatriz P P Oliveira
- REQUIMTE - Science Chemical Department, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
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36
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Wang Y, Zhao L, Zhang R, Yang X, Sun Y, Shi L, Xue P. Optimization of ultrasound-assisted extraction by response surface methodology, antioxidant capacity, and tyrosinase inhibitory activity of anthocyanins from red rice bran. Food Sci Nutr 2020; 8:921-932. [PMID: 32148801 PMCID: PMC7020273 DOI: 10.1002/fsn3.1371] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2019] [Revised: 11/20/2019] [Accepted: 11/28/2019] [Indexed: 12/12/2022] Open
Abstract
The anthocyanins contents from red rice bran were characterized by HPLC/MS. Response surface methodology was used to optimize the ultrasound-assisted extraction of red rice bran anthocyanin. The antioxidant activities were evaluated in terms of IC50. The tyrosinase inhibitory activities of the anthocyanin samples from red rice bran and the standard substances were determined by a spectrophotometric method. According to mass spectrometry information, the main component of anthocyanins is paeoniflorin (m/z = 480). The optimized anthocyanin level was 5.80 mg/g under the following conditions: solid-liquid ratio of 1:17.46; ethanol concentration of 78.37%; ultrasonication time of 55.23 min; and pH of 2.31. The IC50 value of the DPPH radical scavenging and the superoxide anion scavenging activities of the sample were 53.51 and 2,375 μg/ml; those of the standard were 14.60 and 64.74 μg/ml; and those of vitamin C were 24.45 and 136.25 μg/ml, respectively. The IC50 values of the tyrosinase inhibition activities of the sample and Vc were 4.26 and 2.18 μg/ml, respectively. There is a significant difference (p < .05) between the activities of the three, which may be caused by the purity of the extract. Red rice bran anthocyanins have valuable research and development prospects as skin whiteners and healthcare products.
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Affiliation(s)
- Yujie Wang
- School of Public Health and ManagementWeifang Medical UniversityWeifangChina
| | - Lei Zhao
- School of Public Health and ManagementWeifang Medical UniversityWeifangChina
| | - Ruoyu Zhang
- School of Public Health and ManagementWeifang Medical UniversityWeifangChina
| | - Xiushi Yang
- Institute of Crop SciencesChinese Academy of Agricultural SciencesBeijingChina
| | - Yanghua Sun
- School of Public Health and ManagementWeifang Medical UniversityWeifangChina
| | - Longlong Shi
- School of Public Health and ManagementWeifang Medical UniversityWeifangChina
| | - Peng Xue
- School of Public Health and ManagementWeifang Medical UniversityWeifangChina
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37
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Liu J, Yong H, Liu Y, Qin Y, Kan J, Liu J. Preparation and characterization of active and intelligent films based on fish gelatin and haskap berries (Lonicera caerulea L.) extract. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100417] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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38
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Kou P, Kang YF, Wang LT, Niu LJ, Xiao Y, Guo N, Cui Q, Li YY, Fu YJ. An integrated strategy for production of four anthocyanin compounds from Ribes nigrum L. by deep eutectic solvents and flash chromatography. J IND ENG CHEM 2019. [DOI: 10.1016/j.jiec.2019.08.053] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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39
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Extraction of Antioxidants from Blackberry (Rubus ulmifolius L.): Comparison between Ultrasound- and Microwave-Assisted Extraction Techniques. AGRONOMY-BASEL 2019. [DOI: 10.3390/agronomy9110745] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Berries are considered functional food because of their potential health benefits to consumers due to their high concentrations in bioactive compounds. The extraction process of their antioxidant compounds is a crucial step. In this work, ultrasound (UAE) and microwave (MAE) assisted extraction have been evaluated and compared for the recovery of total phenolic compounds (TPC) and total anthocyanins (TA) from blackberry. Since several variables have an influence on the extraction processes efficiency, a response surface method using a Box–Behnken design (BBD) was chosen for the optimization of UAE and MAE variables. Six variables (solvent, temperature, amplitude, cycle, pH, and sample:solvent ratio) were optimized for UAE while the optimization for MAE was performed on four variables (solvent, temperature, pH, and sample:solvent ratio). It has been proven that solvent and temperature have a significant influence on the extraction of both TA and TPC. Only 10 and 5 min were necessary to complete the UAE and MAE procedures, respectively. A precision study was also carried out, and coefficient of variation lower than 5% was determined. Non-significant differences were obtained when using UAE and MAE at their respective optimum conditions. Thus, the results demonstrated a successful potential use of both techniques for the extraction of TA and TPC from blackberry. In conclusion, this work shows interesting perspectives for quality control analytical laboratories for the development of rapid extraction techniques to quantify these antioxidant compounds in blackberries.
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40
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Bengardino M, Fernandez M, Nutter J, Jagus R, Agüero M. Recovery of bioactive compounds from beet leaves through simultaneous extraction: Modelling and process optimization. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.09.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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41
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Dumitraşcu L, Enachi E, Stănciuc N, Aprodu I. Optimization of ultrasound assisted extraction of phenolic compounds from cornelian cherry fruits using response surface methodology. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1659418] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Loredana Dumitraşcu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Elena Enachi
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Iuliana Aprodu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
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Ultrasound assisted extraction of hibiscus ( Hibiscus sabdariffa L.) bioactive compounds for application as potential functional ingredient. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:4667-4677. [PMID: 31686698 DOI: 10.1007/s13197-019-03919-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/23/2019] [Accepted: 07/02/2019] [Indexed: 12/13/2022]
Abstract
The ultrasound assisted extraction (UAE) of total anthocyanins (TA) and total phenolic compounds (TP) from hibiscus calyces was evaluated with the intention of using the extract in future food products. The Box-Behnken Design was used for the extraction evaluating sonication time, solvent concentration and temperature. Final results suggest that 45 min, 65 °C and 25% ethanol can be considered the best region for UAE extraction. The relative area of the peaks identified by UPLC-MS/MS in the extract obtained by the UAE are superior in 2 or even 4 times those obtained by conventional extraction, for all the compounds, suggesting that the UAE method is more effective in the extraction of bioactive compounds. The extract obtained was used to make jelly and submitted to in vitro digestion and colonic fermentation. Loss of TP, TA and antioxidant activity in the jelly with addition of extract was lower when compared to extract loss itself, showing that it is feasible the hibiscus extract application in food products.
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43
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Zhang Y, Pu C, Tang W, Wang S, Sun Q. Gallic acid liposomes decorated with lactoferrin: Characterization, in vitro digestion and antibacterial activity. Food Chem 2019; 293:315-322. [DOI: 10.1016/j.foodchem.2019.04.116] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2018] [Revised: 03/28/2019] [Accepted: 04/30/2019] [Indexed: 01/05/2023]
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44
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Li F, Zhao H, Xu R, Zhang X, Zhang W, Du M, Liu X, Fan L. Simultaneous optimization of the acidified water extraction for total anthocyanin content, total phenolic content, and antioxidant activity of blue honeysuckle berries ( Lonicera caerulea L.) using response surface methodology. Food Sci Nutr 2019; 7:2968-2976. [PMID: 31572590 PMCID: PMC6766558 DOI: 10.1002/fsn3.1152] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 05/23/2019] [Accepted: 05/28/2019] [Indexed: 12/30/2022] Open
Abstract
The purpose of this study was to optimize the total anthocyanin content (TAC), total phenolic content (TPC), and antioxidant activity of acidified water extract from blue honeysuckle berries by response surface methodology (RSM). The optimized conditions were HCl concentration of 0.35%, liquid-solid ratio of 49.42 ml/g, and extraction temperature of 41.56°C for total anthocyanin content (24.01 ± 0.37 mg/g), total phenolic content (207.03 ± 3.31 mg/g), DPPH radical scavenging activity (68.24 ± 1.13%), and ABTS radical scavenging activity (70.05 ± 0.84%). The experimental results are consistent with the predicted values. The results showed that acidified water extraction was an effective, simple, and green technique for the extraction of total anthocyanins, total phenol, and antioxidant activity from blue honeysuckle berries.
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Affiliation(s)
- Fengfeng Li
- College of Food ScienceNortheast Agriculture UniversityHarbinChina
| | - Hengtian Zhao
- Northeast Institute of Geography and Agroecology Chinese Academy of SciencesHarbinChina
| | - Ruiru Xu
- College of Food ScienceNortheast Agriculture UniversityHarbinChina
| | - Xiuling Zhang
- College of Food ScienceNortheast Agriculture UniversityHarbinChina
| | - Wentao Zhang
- College of Food ScienceNortheast Agriculture UniversityHarbinChina
| | - Meiling Du
- College of Food ScienceNortheast Agriculture UniversityHarbinChina
| | - Xiaochen Liu
- College of Food ScienceNortheast Agriculture UniversityHarbinChina
| | - Lili Fan
- Northeast Institute of Geography and Agroecology Chinese Academy of SciencesHarbinChina
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Zhang J, Sun L, Dong Y, Fang Z, Nisar T, Zhao T, Wang ZC, Guo Y. Chemical compositions and α-glucosidase inhibitory effects of anthocyanidins from blueberry, blackcurrant and blue honeysuckle fruits. Food Chem 2019; 299:125102. [PMID: 31279126 DOI: 10.1016/j.foodchem.2019.125102] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2019] [Revised: 06/16/2019] [Accepted: 06/28/2019] [Indexed: 12/20/2022]
Abstract
The chemical compositions and α-glucosidase inhibitory activities of anthocyanins extracted from blueberry, blackcurrant and blue honeysuckle fruits and their acid hydrolysates (anthocyanidins) were analysed. Those anthocyanins were glycosidic anthocyanins that converted to anthocyanidins during acid hydrolysis, leading to increases in their α-glucosidase inhibitory activities (expressed as IC50 values) from 0.232, 0.152 and 0.188 to 0.113 to 0.005 and 0.025 mg/mL. The potential inhibitory mechanism of these anthocyanidins was then investigated through inhibition kinetics, fluorescence quenching and docking simulations. The results showed the following: 1) all anthocyanidins were mixed-type inhibitors of α-glucosidase and they bind more tightly to free α-glucosidase as compared to the α-glucosidase-substrate complex; 2) anthocyanidin inhibition of α-glucosidase was a static procedure, presumably driven by hydrophobic associations and hydrogen bonding; and 3) all anthocyanidins were inserted into the active site of α-glucosidase and avoided the entrance of p-nitrophenyl-a-D-glucopyranoside. This study is valuable for anthocyanidins as potential α-glucosidase inhibitors.
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Affiliation(s)
- Jiangtao Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710000, Shaanxi Province, China; National Research & Development Center of Apple Processing Technology, Shaanxi Normal University, Xi'an 710000, Shaanxi Province, China
| | - Lijun Sun
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, Shaanxi Province, China
| | - Yushan Dong
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710000, Shaanxi Province, China
| | - Zhongxiang Fang
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Vic 3010, Australia
| | - Tanzeela Nisar
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710000, Shaanxi Province, China
| | - Ting Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710000, Shaanxi Province, China; National Research & Development Center of Apple Processing Technology, Shaanxi Normal University, Xi'an 710000, Shaanxi Province, China
| | - Zi-Chao Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710000, Shaanxi Province, China; Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Vic 3010, Australia.
| | - Yurong Guo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710000, Shaanxi Province, China; National Research & Development Center of Apple Processing Technology, Shaanxi Normal University, Xi'an 710000, Shaanxi Province, China.
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46
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Belwal T, Huang H, Li L, Duan Z, Zhang X, Aalim H, Luo Z. Optimization model for ultrasonic-assisted and scale-up extraction of anthocyanins from Pyrus communis 'Starkrimson' fruit peel. Food Chem 2019; 297:124993. [PMID: 31253336 DOI: 10.1016/j.foodchem.2019.124993] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2019] [Revised: 06/10/2019] [Accepted: 06/10/2019] [Indexed: 10/26/2022]
Abstract
Ultrasonic effect on extraction of cyanidin-3-galactoside (Cy3-gal) from pear fruit peel was investigated and compared with conventional extraction (CE) method. Different process factors were tested to determine the optimum conditions for ultrasonic-assisted extraction (UAE). Results revealed that under optimized UAE conditions (ultrasonic power = 162 W, temperature = 71 °C, trifluoroacetic acid = 3%, ethanol = 57%, ultrasonication time = 11 min, and sample to solvent ratio = 1:30 g/ml), Cy3-gal yield was significantly higher (0.34 3± 0.005 mg/g) than from CE (0.266 ± 0.004 mg/g), whereas the extract viscosity during UAE showed a negative impact. UPLC-Triple-TOF/MS analysis detected a total number of 13 anthocyanin compounds, out of which 8 were identified and that mainly consisted of cyanidin, delphinidin and petunidin compounds. Higher yield of Cy3-gal under UAE compared to CE was also justified by higher deformations in the cell structure. The possible mechanism of ultrasonication effect during the extraction process is also proposed in the present study. During scale-up UAE process, the extraction yield of Cy3-gal was recorded higher under batch scale-up compared to continuous operation. The present study is an attempt to optimize UAE of valuable anthocyanins from Pyrus communis 'Starkrimson' fruit peel and further scaled-up for higher volume extraction which can be utilized for industrial applications.
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Affiliation(s)
- Tarun Belwal
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People's Republic of China
| | - Hao Huang
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People's Republic of China
| | - Li Li
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People's Republic of China
| | - Zhenhua Duan
- Institute of Food Science and Engineering, Hezhou University, Hezhou, People's Republic of China.
| | - Xuebing Zhang
- Hangzhou Wanxiang Polytechnic, Huawu Road 3, Hangzhou 310023, People's Republic of China
| | - Halah Aalim
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People's Republic of China
| | - Zisheng Luo
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People's Republic of China.
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47
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Valorization of lotus byproduct (Receptaculum Nelumbinis) under green extraction condition. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.03.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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48
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Holkar CR, Jadhav AJ, Pinjari DV, Pandit AB. Cavitationally Driven Transformations: A Technique of Process Intensification. Ind Eng Chem Res 2019. [DOI: 10.1021/acs.iecr.8b04524] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Chandrakant R. Holkar
- Chemical Engineering Department, Institute of Chemical Technology, Nathalal Parekh Road, Matunga (E), Mumbai, 400019, Maharashtra India
| | - Ananda J. Jadhav
- Chemical Engineering Department, Institute of Chemical Technology, Nathalal Parekh Road, Matunga (E), Mumbai, 400019, Maharashtra India
| | - Dipak V. Pinjari
- National Centre for Nano Sciences and Nanotechnology, University of Mumbai, Kalina Campus, Kalina, Santacruz (E), Mumbai, 400098, Maharashtra India
| | - Aniruddha B. Pandit
- Chemical Engineering Department, Institute of Chemical Technology, Nathalal Parekh Road, Matunga (E), Mumbai, 400019, Maharashtra India
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49
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Optimization of Ultrasound-Assisted Extraction of Anthocyanins and Phenolic Compounds from Black Soybeans (Glycine max L.). FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01462-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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50
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Parra-Campos A, Ordóñez-Santos LE. Natural pigment extraction optimization from coffee exocarp and its use as a natural dye in French meringue. Food Chem 2019; 285:59-66. [PMID: 30797376 DOI: 10.1016/j.foodchem.2019.01.158] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2018] [Revised: 01/21/2019] [Accepted: 01/22/2019] [Indexed: 12/27/2022]
Abstract
This study aimed to optimize the pigment extraction process for coffee exocarp and to evaluate its coloring effect on French meringue. The anthocyanins were determined with the differential pH method and the process was optimized with the response surface methodology. The solvent concentration (SC) and solid solvent ratio (SSR) had a significant effect on the anthocyanin content and surface color of the coffee cherry extracts. The optimal extraction conditions 60% SC and 25% SSR resulted in the highest concentration of anthocyanins (0.145 mg cyanidin 3-glucoside/g of coffee fresh exocarp). For the French meringue, the 3% extract concentration had the smallest total color difference (ΔE), as compared to the control, evidencing the potential of coffee exocarp dyes in place of synthetic dyes in the manufacture of French meringue.
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Affiliation(s)
- Amanda Parra-Campos
- Universidad Nacional de Colombia-Sede Palmira, Facultad de Ingeniería y Administración, Departamento de Ingeniería, Carrera 32 N 12-00, Palmira, Valle del Cauca, Colombia
| | - Luis Eduardo Ordóñez-Santos
- Universidad Nacional de Colombia-Sede Palmira, Facultad de Ingeniería y Administración, Departamento de Ingeniería, Carrera 32 N 12-00, Palmira, Valle del Cauca, Colombia.
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