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Long X, Li R, Gu J, Zhang L, Guo S, Fan Y, Fan Y, Zhu P. Changes in phenolic compounds of Phyllanthus emblica juice during different storage temperature and pH conditions. J Food Sci 2024; 89:4312-4330. [PMID: 38865254 DOI: 10.1111/1750-3841.17129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 04/10/2024] [Accepted: 04/29/2024] [Indexed: 06/14/2024]
Abstract
The aim of this experiment was to investigate the effect of storage temperature and pH on phenolic compounds of Phyllanthus emblica juice. Juice was stored at different temperatures and pH for 15 days and sampled on 2-day intervals. The browning index (BI, ABS420 nm), pH, centrifugal precipitation rate (CPR), and phenolic compounds were evaluated. The results showed 4°C and pH 2.5 could effectively inhibit browning and slow down pH drop of P. emblica juice. The result of orthogonal partial least square-discriminant analysis showed P. emblica juice stored at 4°C and pH 2.5 still had a similar phenolic composition, but at 20°C, 37°C, and pH 3.5, the score plots were concentrated only in the first 3 days. Additionally, gallic acid (GA) and ellagic acid (EA) were screened out to be the differential compounds for browning of P. emblica juice. The contents of GA, epigallocatechin (EGC), corilagin (CL), gallocatechin gallate (GCG), chebulagic acid (CA), 1,2,3,4,6-O-galloyl-d-glucose (PGG), and EA were more stable at 4°C and pH 2.5. Overall, during storage at 4°C and pH 2.5, it could inhibit the increase of GA and EA and decrease of CL, GCG, CA, and PGG, whereas EGC did not show significant difference between storage conditions. The CPR was higher at 4°C, while pH 2.5 could reduce the CPR. In conclusion, in order to maintain stability of phenolic compounds and extended storage period, the P. emblica juice could be stored at low temperature and adjust the pH to increase the stability of juice system.
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Affiliation(s)
- Xiaomei Long
- College of Traditional Chinese Medicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
| | - Rong Li
- Department of Pharmacy, Baoshan Hospital of Traditional Chinese Medicine, Baoshan, Yunnan, China
| | - Jianxing Gu
- College of Traditional Chinese Medicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
| | - Lijun Zhang
- College of Traditional Chinese Medicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
| | - Shuang Guo
- College of Traditional Chinese Medicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
| | - Yidan Fan
- Department of Endocrinology, The Second Affiliated Hospital of Yunnan University of Chinese Medicine, Kunming, Yunnan, China
| | - Yuan Fan
- College of Traditional Chinese Medicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
- Department of Endocrinology, The First Affiliated Hospital of Yunnan University of Chinese Medicine, Kunming, Yunnan, China
| | - Peifang Zhu
- College of Traditional Chinese Medicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
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Zhang J, Abdollahi M, Alminger M, Undeland I. Cross-processing herring and salmon co-products with agricultural and marine side-streams or seaweeds produces protein isolates more stable towards lipid oxidation. Food Chem 2022; 382:132314. [PMID: 35149464 DOI: 10.1016/j.foodchem.2022.132314] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 01/10/2022] [Accepted: 01/29/2022] [Indexed: 11/04/2022]
Abstract
Herring and salmon filleting co-products were pH-shift processed together with seven antioxidant-containing raw materials ("helpers") including lingonberry-, apple-, oat-, barley- and shrimp-co-products, and two seaweeds (Saccharina latissima, Ulva fenestrata) to produce protein isolates stable towards lipid oxidation. Malondialdehyde (MDA) and 4-hydroxy-(E)-2-hexenal (HHE) levels revealed that all helpers, except shrimp shells, to different extents retarded lipid oxidation both during pH-shift-processing and ice storage. The three helpers performing best were: lingonberry press-cake > apple pomace ∼ Ulva. Color of protein isolates was affected by helper-derived pigments (e.g., anthocyanins, carotenoids, chlorophyll) and lipid oxidation-induced changes (e.g., metHb-formation, pigment-bleaching). In conclusion, combining fish co-products with other food side-streams or seaweeds during pH-shift processing appears a promising new tool to minimize lipid oxidation of protein isolates, both during their production and subsequent storage. Lingonberry press-cake was the most efficient helper but provided dark color which may narrow product development possibilities, something which requires further attention.
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Affiliation(s)
- Jingnan Zhang
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden.
| | - Mehdi Abdollahi
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden
| | - Marie Alminger
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden
| | - Ingrid Undeland
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden.
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3
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Skrypec S, Doh H, Whiteside WS. Effect of oxygen scavenging films and modified atmosphere on the color quality of hot‐filled freestone peach puree. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13681] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Steven Skrypec
- Department of Food, Nutrition, and Packaging Sciences College of Agriculture, Clemson University Clemson South Carolina USA
| | - Hansol Doh
- Department of Food, Nutrition, and Packaging Sciences College of Agriculture, Clemson University Clemson South Carolina USA
| | - William Scott Whiteside
- Department of Food, Nutrition, and Packaging Sciences College of Agriculture, Clemson University Clemson South Carolina USA
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Alexandre EMC, Coelho MC, Ozcan K, Pinto CA, Teixeira JA, Saraiva JA, Pintado M. Emergent Technologies for the Extraction of Antioxidants from Prickly Pear Peel and Their Antimicrobial Activity. Foods 2021; 10:foods10030570. [PMID: 33803279 PMCID: PMC7999070 DOI: 10.3390/foods10030570] [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: 01/29/2021] [Revised: 02/22/2021] [Accepted: 03/03/2021] [Indexed: 11/18/2022] Open
Abstract
Phenolic compounds are important bioactive compounds identified in prickly pear peel that have important antioxidant and antimicrobial properties. However, conventional thermal extraction methods may reduce their bioactivity, and technologies such as high pressure (HP) and ohmic heating (OH) may help preserve them. In this study, both technologies were analyzed, individually and combined (250/500 MPa; 40/70 °C; ethanol concentration 30/70%), and compared with Soxhlet with regard to total phenolics, flavonoids, and carotenoids as well as antioxidant (ABTS, DPPH, ORAC), DNA pro-oxidant, and antimicrobial (inhibition halos, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), growth curves, and viable cells) activities of prickly pear peel extracts. Total phenolics extracted by each technology increased 103% (OH) and 98% (HP) with regard to Soxhlet, but the contents of total flavonoids and carotenoids were similar. Antioxidant activity increased with HP and OH (between 35% and 63%), and OH (70 °C) did not induce DNA degradation. The phenolic compound present in higher amounts was piscidic acid, followed by eucomic acid and citrate. In general, their extraction was significantly favored by HP and OH. Antimicrobial activity against 7 types of bacteria showed effective results only against S. aureus, S. enteritidis, and B. cereus. No synergetic or additive effect was observed for HP/OH.
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Affiliation(s)
- Elisabete M. C. Alexandre
- LAQV-REQUIMTE, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal; (C.A.P.); (J.A.S.)
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal; (M.C.C.); (K.O.); (M.P.)
- Correspondence: ; Tel.: +351-938557800
| | - Marta C. Coelho
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal; (M.C.C.); (K.O.); (M.P.)
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal;
| | - Kardelen Ozcan
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal; (M.C.C.); (K.O.); (M.P.)
| | - Carlos A. Pinto
- LAQV-REQUIMTE, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal; (C.A.P.); (J.A.S.)
| | - José A. Teixeira
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal;
| | - Jorge A. Saraiva
- LAQV-REQUIMTE, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal; (C.A.P.); (J.A.S.)
| | - Manuela Pintado
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal; (M.C.C.); (K.O.); (M.P.)
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Ding Y, Liu X, Bi J, Wu X, Li X, Liu J, Liu D, Trych U, Marszałek K. Effects of pectin, sugar and pH on the β-Carotene bioaccessibility in simulated juice systems. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109125] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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6
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Trigo JP, Alexandre EMC, Oliveira A, Saraiva JA, Pintado M. Fortification of carrot juice with a high‐pressure‐obtained pomegranate peel extract: chemical, safety and sensorial aspects. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14386] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- João P. Trigo
- Department of Chemistry QOPNA& LAQV‐REQUIMTE University of Aveiro Campus Universitário de Santiago 3810‐193 Aveiro Portugal
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Arquiteto Lobão Vital 172 4200‐374 Porto Portugal
| | - Elisabete M. C. Alexandre
- Department of Chemistry QOPNA& LAQV‐REQUIMTE University of Aveiro Campus Universitário de Santiago 3810‐193 Aveiro Portugal
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Arquiteto Lobão Vital 172 4200‐374 Porto Portugal
| | - Ana Oliveira
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Arquiteto Lobão Vital 172 4200‐374 Porto Portugal
| | - Jorge A. Saraiva
- Department of Chemistry QOPNA& LAQV‐REQUIMTE University of Aveiro Campus Universitário de Santiago 3810‐193 Aveiro Portugal
| | - Manuela Pintado
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Arquiteto Lobão Vital 172 4200‐374 Porto Portugal
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Trigo JP, Alexandre EMC, Silva S, Costa E, Saraiva JA, Pintado M. Study of viability of high pressure extract from pomegranate peel to improve carrot juice characteristics. Food Funct 2020; 11:3410-3419. [DOI: 10.1039/c9fo02922b] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Extracts from fruit processing by-products usually present high amounts of bioactive compounds with several important activities such as antioxidant and antimicrobial capacities.
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Affiliation(s)
- João P. Trigo
- QOPNA & LAQV-REQUIMTE
- Department of Chemistry
- University of Aveiro
- Campus Universitário de Santiago
- 3810-193 Aveiro
| | - Elisabete M. C. Alexandre
- QOPNA & LAQV-REQUIMTE
- Department of Chemistry
- University of Aveiro
- Campus Universitário de Santiago
- 3810-193 Aveiro
| | - Sara Silva
- Universidade Católica Portuguesa
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- 4169-005 Porto
- Portugal
| | - Eduardo Costa
- Universidade Católica Portuguesa
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- 4169-005 Porto
- Portugal
| | - Jorge A. Saraiva
- QOPNA & LAQV-REQUIMTE
- Department of Chemistry
- University of Aveiro
- Campus Universitário de Santiago
- 3810-193 Aveiro
| | - Manuela Pintado
- Universidade Católica Portuguesa
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- 4169-005 Porto
- Portugal
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9
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Oliveira A, Pintado M. Stability of polyphenols and carotenoids in strawberry and peach yoghurt throughout in vitro gastrointestinal digestion. Food Funct 2016; 6:1611-9. [PMID: 25882006 DOI: 10.1039/c5fo00198f] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The aim of this research was to evaluate the influence of in vitro gastrointestinal digestion on the stability and bio-accessibility of phenolic compounds and carotenoids, as well as on the antioxidant activity in strawberry and peach enriched yoghurt. The radical scavenging capacity of strawberry and peach yoghurt was 480 and 550% higher, respectively, at the level of the intestine than in fruit yoghurt not subjected to digestion. In strawberry the amount of bio-accessible anthocyanins increased during gastric digestion and the transition to the intestinal compartment produced a decrease in all the analyzed classes of polyphenols, being more pronounced in pelargonidin-3-glucoside (65%) and pelargonidin-3-rutinoside (58%). In peach the (+)-catechin content strongly decreased (80%), and neochlorogenic, chlorogenic acid, rutin and the carotenoid zeaxanthin decreased at lower levels, between 32-45%, while β-carotene was rather stable under gastric conditions (increased by 12%) during intestinal digestion. Despite the decrease in the concentration of these bioactive compounds after being subjected to in vitro gastrointestinal digestion, results suggest that fruit yoghurt is an important source of bio-accessible polyphenols and carotenoids and that despite some losses induced by digestion conditions, it still releases relevant amounts at the level of the intestine to be absorbed and to promote health benefits.
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Affiliation(s)
- Ana Oliveira
- Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, 4202-401 Porto, Portugal.
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10
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Oliveira A, Ruiz-Henestrosa VMP, von Staszewski M, Pilosof AM, Pintado M. Behaviour of cyanidin-3-glucoside, β-lactoglobulin and polysaccharides nanoparticles in bulk and oil-in-water interfaces. Carbohydr Polym 2015; 132:460-71. [DOI: 10.1016/j.carbpol.2015.05.072] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2015] [Revised: 05/25/2015] [Accepted: 05/26/2015] [Indexed: 12/29/2022]
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