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Vannuchi N, Ramos SDP, Mazzo TM, Longo E, Bonsanto FP, Braga ARC, de Rosso VV. Natural deep eutectic solvents (NADES)-Extracted Anthocyanins: Bioaccessibility in electrospun PEO microfibers. Food Res Int 2024; 177:113898. [PMID: 38225118 DOI: 10.1016/j.foodres.2023.113898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Revised: 12/13/2023] [Accepted: 12/19/2023] [Indexed: 01/17/2024]
Abstract
Anthocyanins extracted with deep eutectic solvent (NADES) (chlorine-chloride: xylitol, 5:2) were used to produce polyethylene oxide (PEO) composites through electrospinning technique, analyzing their microscopic and physical characteristics. The coated anthocyanins were then subjected to in vitro gastrointestinal digestion to evaluate their bioaccessibility compared to lyophilized jussara pulp. The remaining total anthocyanin content (TAC) after intestinal in vitro digestion did not change significantly among the assessed samples, and both showed around 30% recovery. The TAC recovery after the gastric phase, on the other hand, showed a major difference (70.84% vs. 48.13%), revealing that the composites fabricated by the electrospinning technique can significantly maintain anthocyanins NADES-extracted stability during the gastric phase of digestion, potentially allowing better absorption trough stomach wall. The results can be considered a first step to applying anthocyanins-encapsulated in foodstuff as a natural pigment.
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Affiliation(s)
- Nicholas Vannuchi
- Nutrition and Food Service Research Center, Universidade Federal de São Paulo (UNIFESP), Rua Silva Jardim 136 CEP 11015-02, Santos, São Paulo, Brazil
| | - Sergiana Dos Passos Ramos
- Department of Biosciences, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos 11015-020 SP, Brazil
| | - Tatiana Martelli Mazzo
- Institute of Marine Sciences, Universidade Federal de São Paulo (UNIFESP), P.O. Box 11070-100, Santos 11015-020 SP, Brazil
| | - Elson Longo
- Chemistry Department, CDMF/LIEC (UFSCar), P.O. Box 676, São Carlos 13560-970 SP, Brazil
| | - Fabiana Perrechil Bonsanto
- Department of Chemical Engineering, Universidade Federal de São Paulo (UNIFESP), Campus Diadema, Diadema, São Paulo 09972-270, Brazil
| | - Anna Rafaela Cavalcante Braga
- Nutrition and Food Service Research Center, Universidade Federal de São Paulo (UNIFESP), Rua Silva Jardim 136 CEP 11015-02, Santos, São Paulo, Brazil; Department of Chemical Engineering, Universidade Federal de São Paulo (UNIFESP), Campus Diadema, Diadema, São Paulo 09972-270, Brazil
| | - Veridiana Vera de Rosso
- Nutrition and Food Service Research Center, Universidade Federal de São Paulo (UNIFESP), Rua Silva Jardim 136 CEP 11015-02, Santos, São Paulo, Brazil.
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Hortolomeu A, Mirila DC, Georgescu AM, Rosu AM, Scutaru Y, Nedeff FM, Sturza R, Nistor ID. Retention of Phthalates in Wine Using Nanomaterials as Chemically Modified Clays with H 20, H 30, H 40 Boltron Dendrimers. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:2301. [PMID: 37630885 PMCID: PMC10459569 DOI: 10.3390/nano13162301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 08/04/2023] [Accepted: 08/08/2023] [Indexed: 08/27/2023]
Abstract
The presence of phthalic acid esters in wines presents a major risk to human health due to their very toxic metabolism. In this paper, aluminosilicate materials were used, with the aim of retaining various pollutants and unwanted compounds in wine. The pollutants tested were di-butyl and di-ethyl hexyl phthalates. They were tested and detected using the gas chromatography-mass spectrometry (CG-MS) analytical technique. Nanomaterials were prepared using sodium bentonite, and were chemically modified via impregnation using three types of Boltron dendrimers of second, third and fourth generations (NBtH20, NBtH30 and NBtH40). The synthesized nanomaterials were characterized using the Brunauer-Emmett-Teller (BET) method, Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis. In this paper, two aspects were addressed: the first related to the retention of phthalate-type pollutants (phthalic acid esters-PAEs) and the second related to the protein and polyphenol levels in the white wine of the Aligoté grape variety. The results obtained in this study have a major impact on PAEs in wine, especially after treatment with NBtH30 and NBtH40 (volumes of 250-500 μL/10 mL wine), with the retention of the pollutants being up to 85%.
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Affiliation(s)
- Andreea Hortolomeu
- Department of Chemical and Food Engineering, Faculty of Engineering, “Vasile Alecsandri” University of Bacau, 157 Calea Marasesti, 600115 Bacau, Romania; (A.H.); (D.-C.M.); (A.-M.G.); (A.-M.R.)
| | - Diana-Carmen Mirila
- Department of Chemical and Food Engineering, Faculty of Engineering, “Vasile Alecsandri” University of Bacau, 157 Calea Marasesti, 600115 Bacau, Romania; (A.H.); (D.-C.M.); (A.-M.G.); (A.-M.R.)
| | - Ana-Maria Georgescu
- Department of Chemical and Food Engineering, Faculty of Engineering, “Vasile Alecsandri” University of Bacau, 157 Calea Marasesti, 600115 Bacau, Romania; (A.H.); (D.-C.M.); (A.-M.G.); (A.-M.R.)
| | - Ana-Maria Rosu
- Department of Chemical and Food Engineering, Faculty of Engineering, “Vasile Alecsandri” University of Bacau, 157 Calea Marasesti, 600115 Bacau, Romania; (A.H.); (D.-C.M.); (A.-M.G.); (A.-M.R.)
| | - Yuri Scutaru
- Department of Oenology and Chemistry, Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor Street, MD-2045 Chisinau, Moldova; (Y.S.); (R.S.)
| | - Florin-Marian Nedeff
- Department of Environmental Engineering and Mechanical Engineering, Faculty of Engineering, “Vasile Alecsandri” University of Bacau, 157 Calea Marasesti, 600115 Bacau, Romania;
| | - Rodica Sturza
- Department of Oenology and Chemistry, Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor Street, MD-2045 Chisinau, Moldova; (Y.S.); (R.S.)
| | - Ileana Denisa Nistor
- Department of Chemical and Food Engineering, Faculty of Engineering, “Vasile Alecsandri” University of Bacau, 157 Calea Marasesti, 600115 Bacau, Romania; (A.H.); (D.-C.M.); (A.-M.G.); (A.-M.R.)
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Cruz L, Mateus N, de Freitas V. pH-regulated interaction modes between cyanidin-3-glucoside and phenylboronic acid-modified alginate. Carbohydr Polym 2022; 280:119029. [PMID: 35027131 DOI: 10.1016/j.carbpol.2021.119029] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 12/14/2021] [Accepted: 12/15/2021] [Indexed: 11/02/2022]
Abstract
Stabilizing mechanisms through covalent and non-covalent interactions have been studied along the years for color stabilization of anthocyanin dyes. In this work, the chemical functionalization of a natural and biocompatible marine-based polysaccharide (alginic acid) with 3-aminophenylboronic acid via carbodiimide coupling chemistry was carried out in order to create a bifunctional material for pH-dependent selective interaction with colored cyanidin-3-glucoside chemical species. The interaction studies were performed by UV-Vis, 1H, and 11B NMR spectroscopy. Overall, the apparent acidic and hydration constants are more stabilized in the presence of phenylboronic acid-modified alginate. For more acidic pH values the red cationic flavylium cation of cyanidin-3-glucoside mainly interacts through non-covalent electrostatic interactions with the carboxylate groups of the biopolymer derivative with association constant around 0.5 mM-1 while at higher pH values boronate-catechol covalent bonds are favored, promoting the stabilization of the colored neutral and anionic quinoidal bases of anthocyanins instead of colorless hemiketal and chalcones.
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Affiliation(s)
- Luís Cruz
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal.
| | - Nuno Mateus
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Victor de Freitas
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
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