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Vilas-Boas AA, Magalhães D, Campos DA, Porretta S, Dellapina G, Poli G, Istanbullu Y, Demir S, San Martín ÁM, García-Gómez P, Mohammed RS, Ibrahim FM, El Habbasha ES, Pintado M. Innovative Processing Technologies to Develop a New Segment of Functional Citrus-Based Beverages: Current and Future Trends. Foods 2022; 11:foods11233859. [PMID: 36496667 PMCID: PMC9735808 DOI: 10.3390/foods11233859] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 11/23/2022] [Accepted: 11/25/2022] [Indexed: 12/03/2022] Open
Abstract
The food industries are interested in developing functional products due to their popularity within nutritional and healthy circles. Functional fruit-based beverages represent one of the fast-growing markets due to the high concentrations of bioactive compounds (BCs), which can be health promoters. Hence, functional beverages based on citrus fruits are a potential way to take advantage of their nutritional and bioactive properties that could attract the interest of consumers. In order to ensure microbial and quality stability, the beverages are subjected to preservation treatment; however, the application of high temperatures leads to the loss of thermolabile BCs. Nowadays, innovative processing technologies (IPT) such as pulsed electric field (PEF), high-pressure processing (HPP), ultrasound processing (US), ohmic heating (OH), and microwave (MW) are a promising alternative due to their efficiency and low impact on juice BCs. The available literature concerning the effects of these technologies in functional fruit-based beverages is scarce; thus, this review gathers the most relevant information about the main positive and negative aspects of the IPT in functional properties, safety, and consumer acceptance of functional citrus-based beverages, as well as the use of citrus by-products to promote the circular economy in citrus processing.
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Affiliation(s)
- Ana A. Vilas-Boas
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal
| | - Daniela Magalhães
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal
| | - Débora A. Campos
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal
| | - Sebastiano Porretta
- Experimental Station for the Food Preserving Industry, Department of Consumer Science, Viale Tanara 31/a, I-43121 Parma, Italy
| | - Giovanna Dellapina
- Experimental Station for the Food Preserving Industry, Department of Consumer Science, Viale Tanara 31/a, I-43121 Parma, Italy
| | - Giovanna Poli
- Experimental Station for the Food Preserving Industry, Department of Consumer Science, Viale Tanara 31/a, I-43121 Parma, Italy
| | - Yildiray Istanbullu
- Central Research Institute of Food and Feed Control, Adalet M, 1. Hürriyet Cd. No:128, 16160 Osmangazi, Bursa, Turkey
| | - Sema Demir
- Central Research Institute of Food and Feed Control, Adalet M, 1. Hürriyet Cd. No:128, 16160 Osmangazi, Bursa, Turkey
| | - Ángel Martínez San Martín
- National Technological Centre for the Food and Canning Industry (CTNC), C. Concordia, s/n, 30500 Molina de Segura, Murcia, Spain
| | - Presentación García-Gómez
- National Technological Centre for the Food and Canning Industry (CTNC), C. Concordia, s/n, 30500 Molina de Segura, Murcia, Spain
| | - Reda S. Mohammed
- Pharmacognosy Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre, Cairo P.O. Box 12622, Egypt
| | - Faten M. Ibrahim
- Medicinal and Aromatic Plants Research Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre, Cairo P.O. Box 12622, Egypt
| | - El Sayed El Habbasha
- Field Crops Research Department, National Research Centre, Cairo P.O. Box 12622, Egypt
| | - Manuela Pintado
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal
- Correspondence:
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2
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Aćimović M, Šovljanski O, Pezo L, Travičić V, Tomić A, Zheljazkov VD, Ćetković G, Švarc-Gajić J, Brezo-Borjan T, Sofrenić I. Variability in Biological Activities of Satureja montana Subsp. montana and Subsp. variegata Based on Different Extraction Methods. Antibiotics (Basel) 2022; 11:1235. [PMID: 36140014 PMCID: PMC9495055 DOI: 10.3390/antibiotics11091235] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 09/06/2022] [Accepted: 09/08/2022] [Indexed: 11/25/2022] Open
Abstract
Winter savory (Satureja montana L.) is a well-known spice and medicinal plant with a wide range of activities and applications. Two subspecies of S. montana, subsp. montana and subsp. variegata, were used for the preparation of seven different extracts: steam distillation (essential oil (EO) and hydrolate (HY)), subcritical water (SWE), ultrasound-assisted (UAE-MeOH and UAE-H2O), and microwave-assisted (MAE-MeOH and MAE-H2O) extraction. The obtained EOs, HYs, and extracts were used for an in vitro evaluation of the antioxidant activity (DPPH, ABTS, reducing power, and superoxide anion methods) and in vitro antimicrobial activity against Bacillus cereus, Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Salmonella Typhimurium, Saccharomyces cerevisiae, and Candida albicans. The antimicrobial screening was conducted using disk-diffusion assessment, minimal inhibitory concentration, time-kill kinetics modeling, and pharmacodynamic study of the biocide effect. The total phenolic content (TPC) was highest in EO, followed by SWE, MAE, and UAE, and the lowest was in HY. The highest antimicrobial activity shows EO and SWE for both varieties, while different UAE and MAE extracts have not exhibited antimicrobial activity. The natural antimicrobials in the S. montana extract samples obtained by green extraction methods, indicated the possibility of ecologically and economically better solutions for future in vivo application of the selected plant subspecies.
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Affiliation(s)
- Milica Aćimović
- Institute of Field and Vegetable Crops Novi Sad, 21000 Novi Sad, Serbia
| | - Olja Šovljanski
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Lato Pezo
- Institute of General and Physical Chemistry, Studentski trg 10–12, 11000 Belgrade, Serbia
| | - Vanja Travičić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Ana Tomić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Valtcho D. Zheljazkov
- Department of Crop and Soil Science, Oregon State University, Corvallis, OR 97331, USA
| | - Gordana Ćetković
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jaroslava Švarc-Gajić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Tanja Brezo-Borjan
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Ivana Sofrenić
- Faculty of Chemistry, University of Belgrade, Studentski trg 12–16, 11000 Belgrade, Serbia
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Influence of Sweeteners (Sucrose, Sucralose, and Stevia) on Bioactive Compounds in a Model System Study for Citrus–Maqui Beverages. Foods 2022; 11:foods11152266. [PMID: 35954034 PMCID: PMC9368535 DOI: 10.3390/foods11152266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 07/23/2022] [Accepted: 07/25/2022] [Indexed: 11/16/2022] Open
Abstract
Recently, new formulations of beverages with low sugar and high bioactive compound contents are being demanded because of their association with metabolic health. However, the sweeteners’ influences on the bioactive compounds remain underexplored. In this sense, this work aims to evaluate the interactions between different bioactive compounds such as flavonoids, vitamin C, and sweeteners (sucrose, stevia, and sucralose) in a functional citrus–maqui beverage. For this purpose, the phytochemical behavior was studied, in model system solutions, during one-month storage at 4 °C. The results obtained corroborated previous descriptions of the interactions between these compounds. However, when studying the bioactives in the model solutions, the loss of flavanones in the citrus solution increased up to 29%, while anthocyanin losses decreased to 27%. The vitamin C losses ranged from 100% (beverage) to 46% (ascorbic acid solution). Regardless, an influence of the sweeteners was observed. Sucrose reduced the anthocyanin and flavanone losses in both model solutions and the beverage, while sucralose increased flavanone loss. Finally, all sweeteners increased vitamin C degradation (up to 75%) when compared to the model solution. In conclusion, sweeteners added to beverages should be taken into account, depending on the bioactive compounds that should be preserved during storage.
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Liu S, Li S, Ho CT. Dietary bioactives and essential oils of lemon and lime fruits. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.03.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Abstract
Nowadays, there is a growing consumer demand for non-dairy functional foods due to several health issues related to milk and dairy consumption and increasing vegetarianism. Following that trend, in the present study emmer-based beverages were developed after flour gelatinization, fortification with fruit juices (blueberry, aronia, and grape) and fermentation with the potential probiotic strain Lactiplantibacillus plantarum 2035. The produced beverages were subjected to a 4-week storage at 4 °C. The addition of juices significantly affected the physicochemical characteristics of the beverages, while resulting in increased red color. Total phenolic content (22.3–31.9 mg gallic acid equivalents 100 g−1) and antioxidant activity (94–136 μmol Trolox equivalents 100 g−1) were significantly higher in the case of aronia juice followed by blueberry and grape juice. All beverages showed high values of apparent viscosity and water-holding capacity. Lactiplantibacillus plantarum 2035 retained high viable counts during storage especially in beverages with fruit juices (>108 cells g−1 up to 21st day) revealing a positive effect of the juices. The obtained results show that emmer-based beverages fortified with fruit juices (aronia, blueberry, and grape) have a great potential as carriers of probiotics, prebiotics and other functional compounds and may be served as an ideal alternative to dairy products.
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Silva AFR, Monteiro M, Resende D, Braga SS, Coimbra MA, Silva AMS, Cardoso SM. Inclusion Complex of Resveratrol with γ-Cyclodextrin as a Functional Ingredient for Lemon Juices. Foods 2020; 10:E16. [PMID: 33374614 PMCID: PMC7822441 DOI: 10.3390/foods10010016] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 12/14/2020] [Accepted: 12/18/2020] [Indexed: 01/08/2023] Open
Abstract
Microencapsulated resveratrol (RSV) is a pertinent ingredient in functional foods to be used in the prevention and management of cardiovascular diseases. Gamma-cyclodextrin (γ-CD) was evaluated for its RSV inclusion ability. Inclusion procedures comprised mixing equal concentration of an aqueous solution of γ-CD with an ethanol solution of RSV and freeze-drying to obtain a solid material. Solid-state characterization by vibrational spectroscopy, thermogravimetry, and powder X-ray diffraction (PXRD) confirmed the formation of the γ-CD·RSV complex in a ratio of 1:1. PXRD suggested that cyclodextrin molecules in the complex are stacked in infinite channels holding the RSV inside, with a wide inter-channel space where 14 water molecules are retained. Fresh lemon juices supplemented with 0.625 mg/mL of RSV in its free (RSV-juice) or complexed (γ-CD·RSV-juice) form were stored along 28 days under dark and room temperature or at 4 °C. Initially, the RSV level in γ-CD·RSV-juice was about nine times higher than in RSV-juice (43.1% and 4.8%, respectively), suggesting that the RSV complexation promoted its solubility in the lemon juice, a fact that was still noticed after 28 days of storage. Moreover, regardless the fact that the antioxidant capacity was similar among the juices, the loss of antiradical ABTS•+ capacity in γ-CD·RSV-juice was reduced compared to that of the RSV-juice. Overall, this study allowed concluding that γ-CD can serve as a carrier of RSV, promoting its solubility and eventually protecting its antioxidant stability in lemon juices for at least 28 days.
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Affiliation(s)
| | | | | | | | | | | | - Susana M. Cardoso
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (A.F.R.S.); (M.M.); (D.R.); (S.S.B.); (M.A.C.); (A.M.S.S.)
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7
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Silva AFR, Resende D, Monteiro M, Coimbra MA, Silva AMS, Cardoso SM. Application of Hydroxytyrosol in the Functional Foods Field: From Ingredient to Dietary Supplements. Antioxidants (Basel) 2020; 9:antiox9121246. [PMID: 33302474 PMCID: PMC7763879 DOI: 10.3390/antiox9121246] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 11/30/2020] [Accepted: 12/03/2020] [Indexed: 12/17/2022] Open
Abstract
Hydroxytyrosol (HT) is an amphipathic functional phenol found in the olive tree, both in its leaves and fruits, in free or bound forms, as well as in olive oil and by-products of olive oil manufacture. The European Food Safety Authority recommends regular consumption of HT due to its several beneficial effects on human health, which are closely associated to its antioxidant activity. These reasons make HT an excellent candidate for application as a functional ingredient in the design of novel food products. Patents already exist for methodologies of extraction, purification, and application of HT in supplements and food products. The present review discusses the impact of HT incorporation on food properties and its effects on consumers, based on relevant data related to the use of HT as a functional ingredient, both as a pure compound or in the form of HT-rich extracts, in various food products, namely in edible oils, beverages, bakery products, as well animal-based foods such as meat, fishery and dairy products.
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Zibaee E, Kamalian S, Tajvar M, Amiri MS, Ramezani M, Moghadam AT, Emami SA, Sahebkar A. Citrus species: A Review of Traditional Uses, Phytochemistry and Pharmacology. Curr Pharm Des 2020; 26:44-97. [PMID: 31775593 DOI: 10.2174/1381612825666191127115601] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2019] [Accepted: 11/25/2019] [Indexed: 12/23/2022]
Abstract
The Citrus species from family Rutaceae has worldwide applications such as cardiovascular and gastrointestinal problems. Phytochemical investigations have shown that these plants have constituents including flavonoids, limonoids and carotenoids. There are many reports on a wide range of activities such as antiinflammatory, anti-oxidant, immunomodulatory, metabolic, cardiovascular and neuroprotective effects. In the current review, we discuss information regarding botany, phytochemistry, ethnobotany uses, traditional knowledge and pharmacological aspects of the Citrus species.
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Affiliation(s)
- Elaheh Zibaee
- Department of Traditional Pharmacy, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Safa Kamalian
- School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Mehrangiz Tajvar
- School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | | | - Mahin Ramezani
- Biotechnology Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran.,Nanotechnology Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Ali T Moghadam
- School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran.,Department of Clinical Pharmacy, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Seyed A Emami
- Department of Traditional Pharmacy, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Amirhossein Sahebkar
- Biotechnology Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran.,Halal Research Center of IRI, FDA, Tehran, Iran.,Neurogenic Inflammation Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
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Stevia vs. Sucrose: Influence on the Phytochemical Content of a Citrus-Maqui Beverage-A Shelf Life Study. Foods 2020; 9:foods9020219. [PMID: 32092949 PMCID: PMC7073640 DOI: 10.3390/foods9020219] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Revised: 02/13/2020] [Accepted: 02/18/2020] [Indexed: 02/08/2023] Open
Abstract
The consumption of sugar-sweetened beverages has been related with the risk of cardiovascular diseases and other pathophysiological situations, such as obesity or diabetes mellitus. Given the increasing awareness on this fact, food industries are developing new products to reduce the amount of added sugar in development of food products development. Accordingly, in the present work, new functional beverages, constituting a dietary source of bioactive phenolics and supplemented with stevia or sucrose, were designed in order to study the influence of the sweetener during processing and shelf-life. This study is of critical for the informed selection of the sweetener based on its effect on the final phytochemical profile of beverages, especially taking into consideration that there are no previous studies on Stevia rebaudiana. Physicochemical features and phytochemical composition, as well as stability of the different beverages concerning these parameters, were evaluated for 90 days during storage under different conditions (refrigeration (4 °C) and room temperature (25 °C) under light or darkness conditions). Physicochemical parameters (pH, titratable acidity, total soluble solids, and color) did not display statistically significant differences between beverages. Storage temperature was the greatest determinant affecting the stability of all the analyzed bioactive compounds (vitamin C, anthocyanins, and flavanones). The main difference between sweeteners was observed in flavanones, which exhibited a higher loss during storage under day light conditions when stevia was added instead of sucrose. In addition, the juices’ colors were rather stable, keeping a reddish coloration and natural appearance throughout the shelf life. Hence, stevia could be considered as an alternative sweetener by the beverage industry.
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Degradation Kinetics of Anthocyanins in Sour Cherry Cloudy Juices at Different Storage Temperature. Processes (Basel) 2019. [DOI: 10.3390/pr7060367] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to characterize in detail 25 sour cherry cultivars and provide data on their industrial processing into high-quality sour cherry cloudy juices (ScCJ). Anthocyanin composition was identified and quantified by LC-PDA-ESI-MS QTof, UPLC-PDA. Kinetic degradation (k × 103, t1/2, D value) and color (CIE La*b*) were measured before and after 190 days of storage at 4 °C and 30 °C. A total of five anthocyanins, four cyanidins (-3-O-sophoroside, -3-O-glucosyl-rutinoside, -3-O-glucoside, and -3-O-rutinoside) and one peonidin-3-O-rutinoside were detected across all investigated juices. Total anthocyanin content ranged from ~590 to ~1160 mg/L of juice, with the highest levels in Skierka, Nagy Erdigymulscu, Wilena, Wiblek, and Safir cvs., and the lowest in Dradem and Nanaones. During 190 days of storage a significant change was observed in the content of anthocyanins. Their degradation depended rather on the storage conditions (time and temperature) than on the type of anthocyanin compounds present in the ScCJ. Half-life values of ScCJ ranged from 64.7 to 188.5 days at 4 °C and from 45.9 to 112.40 days at 30 °C. Sample redness changed more rapidly than yellowness or lightness and Chroma or hue angel. These results may be useful for the juice industry and serve as a starting point for the development of tasty sour cherry juices with high levels of bioactive compounds.
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Optimization of Cyanidin-3-O-galactoside Production from Aronia melanocarpa Elliot from Nonthermal Ultrasonic Extraction Process by Response Surface Methodology. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9061203] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
As a nonthermal process, ultrasonic extraction was optimized to obtain 13.21 mg/g of highly bioactive but extremely heat-sensitive cyanidin-3-O-galactoside (C3G) from Aronia melanocarpa Elliot under the following conditions; 75 kHz input frequency, 18.8 °C for the temperature, and 6.0 h process time. This yield was higher than 10.01 mg/g from a conventional juice extraction and was also higher than those from other reported sources. This concentration was proved to be very close to the predicted value of 13.70 mg/g from the quadratic model, with a regression coefficient of 0.969. This model also showed highly significant effects from changing frequency and time, and less significant effects from changing temperature. The extract from the optimized process showed 89.5% of higher DPPH radical scavenging activity than 71.3% from the conventional process. It was also found that the antioxidant activity of the extract was higher than that of using 13 µg/mL of C3G alone, possibly due to the synergistic effects of C3G with the other bioactive substances in the extract. Therefore, this optimized nonthermal process will be applied to obtain fairly high amounts of a thermally unstable and expensive C3G with fewer purification steps.
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García-Flores LA, Medina S, Gómez C, Wheelock CE, Cejuela R, Martínez-Sanz JM, Oger C, Galano JM, Durand T, Hernández-Sáez Á, Ferreres F, Gil-Izquierdo Á. Aronia-citrus juice (polyphenol-rich juice) intake and elite triathlon training: a lipidomic approach using representative oxylipins in urine. Food Funct 2018; 9:463-475. [PMID: 29231216 DOI: 10.1039/c7fo01409k] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
In the present study, we examined whether particular urinary oxylipins (isoprostanes (IsoPs), leukotrienes (LTs), prostaglandins (PGs), and thromboxanes (TXs)) in 16 elite triathletes could alter during 145 days of training. Within this time span, 45 days were dedicated to examining the effects of the intake of a beverage rich in polyphenols (one serving: 200 mL per day) supplemented in their diet. The beverage was a mixture of citrus juice (95%) and Aronia melanocarpa juice (5%) (ACJ). Fifty-two oxylipins were analyzed in the urine. The quantification was carried out using solid-phase extraction, liquid chromatography coupled with triple quadrupole mass spectrometry. The physical activity decreased the excretion of some PG, IsoP, TX, and LT metabolites from arachidonic acid, γ-dihomo-linolenic acid, and eicosapentaenoic acid. The ACJ also reduced the excretion of 2,3-dinor-11β-PGF2α and 11-dehydro-TXB2, although the levels of other metabolites increased after juice supplementation (PGE2, 15-keto-15-F2t-IsoP, 20-OH-PGE2, LTE4, and 15-epi-15-E2t-IsoP), compared to the placebo. The metabolites that increased in abundance have been related to vascular homeostasis and smooth muscle function, suggesting a positive effect on the cardiovascular system. In conclusion, exercise influences mainly the decrease in oxidative stress and the inflammation status in elite triathletes, while ACJ supplementation has a potential benefit regarding the cardiovascular system that is connected in a synergistic manner with elite physical activity.
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Affiliation(s)
- Libia Alejandra García-Flores
- Department of Food Science and Technology, CEBAS-CSIC, Campus de Espinardo, P.O. Box 164, 30100 Espinardo, Murcia, Spain.
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Jurikova T, Mlcek J, Skrovankova S, Sumczynski D, Sochor J, Hlavacova I, Snopek L, Orsavova J. Fruits of Black Chokeberry Aronia melanocarpa in the Prevention of Chronic Diseases. Molecules 2017; 22:E944. [PMID: 28590446 PMCID: PMC6152740 DOI: 10.3390/molecules22060944] [Citation(s) in RCA: 100] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2017] [Revised: 05/29/2017] [Accepted: 06/05/2017] [Indexed: 12/11/2022] Open
Abstract
In recent years, growing attention has been focused on the utilization of natural sources of antioxidants in the prevention of chronic diseases. Black chokeberry (Aronia melanocarpa) represents a lesser known fruit species utilized mainly as juices, purees, jams, jellies and wine, as important food colorants or nutritional supplements. The fruit is valued as a great source of antioxidants, especially polyphenols, such as phenolic acids (neochlorogenic and chlorogenic acids) and flavonoids (anthocyanins, proanthocyanidins, flavanols and flavonols), particularly cyanidin-3-galactoside and cyanidin-3-arabinoside, as well as (-)-epicatechin units. The berries of A. melanocarpa, due to the presence and the high content of these bioactive components, exhibit a wide range of positive effects, such as strong antioxidant activity and potential medicinal and therapeutic benefits (gastroprotective, hepatoprotective, antiproliferative or anti-inflammatory activities). They could be also contributory toward the prevention of chronic diseases including metabolic disorders, diabetes and cardiovascular diseases, because of supportive impacts on lipid profiles, fasting plasma glucose and blood pressure levels.
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Affiliation(s)
- Tunde Jurikova
- Institute for teacher training, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drazovska 4, Nitra SK-949 74, Slovakia.
| | - Jiri Mlcek
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, CZ-760 01 Zlín, Czech Republic.
| | - Sona Skrovankova
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, CZ-760 01 Zlín, Czech Republic.
| | - Daniela Sumczynski
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, CZ-760 01 Zlín, Czech Republic.
| | - Jiri Sochor
- Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valticka 337, CZ-691 44 Lednice, Czech Republic.
| | - Irena Hlavacova
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, CZ-760 01 Zlín, Czech Republic.
| | - Lukas Snopek
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, CZ-760 01 Zlín, Czech Republic.
| | - Jana Orsavova
- Language Centre, Faculty of Humanities, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, CZ-760 01 Zlín, Czech Republic.
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Physicochemical, functionality and storage stability of hog plum ( Spondia pinnata) juice powder produced by spray drying. Journal of Food Science and Technology 2017; 54:1052-1061. [PMID: 28416854 DOI: 10.1007/s13197-017-2531-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/31/2017] [Accepted: 01/31/2017] [Indexed: 10/20/2022]
Abstract
Hog plum juice powder was obtained from its juice under optimized condition by spray drying with juice: maltodextrin ratio at 2:1, 4:1 and 6:1 (v/w) basis. The inlet temperature and feed rate were varied between 120 to 175 °C and 8 to 14 mL/min. The effect of variables i.e. maltodextrin level, temperature and feed rate on the physicochemical properties and total phenolic content were studied. Moisture content, hygroscopicity, bulk density, water activity and total phenolic content of the powder were significantly affected by inlet temperature and maltodextrin level. However feed rate showed no any significant effect on the bulk density of the powder. An increase in inlet temperature and maltodextrin level reduced the total phenolic content in the spray dried powder. Morphological study showed that at high inlet temperature the spray dried powder were of smooth surfaces however, at low inlet temperature majority of the particles were of shrivelled surfaces. Spray dried hog plum juice powder made with 3.9:1 juice: maltodextrin, processed at 171 °C inlet temperature and at 8 mL/min feed rate had less hygroscopicity, water activity, moisture content and potent TPC content. Storage temperature significantly affected the TPC and DPPH free radical scavenging activity of the powder. Refrigeration temperature was found to be more effective to reduce the losses of TPC and DPPH free radical scavenging activity during storage. Colour acceptability of the refrigerated sample was comparatively more than to the sample stored at room temperature.
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García-Flores LA, Medina S, Cejuela-Anta R, Martínez-Sanz JM, Abellán Á, Genieser HG, Ferreres F, Gil-Izquierdo Á. DNA catabolites in triathletes: effects of supplementation with an aronia-citrus juice (polyphenols-rich juice). Food Funct 2016; 7:2084-93. [PMID: 27050256 DOI: 10.1039/c6fo00252h] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
In this study we analyzed whether our aronia-citrus juice (ACJ, the composition is based on a mixture of 95% citrus juice with 5% of Aronia melanocarpa juice), rich in polyphenols, and physical exercise had an effect on seven catabolites of DNA identified in plasma and on a urine isoprostane (8-iso-PGF2α). Sixteen elite triathletes on a controlled diet for triathlon training (45 days) were used in this clinical trial. Our results show a decrease in the 8-hydroxy-2'-deoxyguanosine concentration due to chronic physical exercise. The ACJ intake and physical exercise maintained the guanosine-3',5'-cyclic monophosphate plasmatic concentrations and decreased the concentration of 8-hydroxyguanine as well as urinary values of 8-iso-PGF2α. Finally, we observed a significant increase in the 8-nitroguanosine levels in triathletes after ACJ intake, compared to the placebo stage. It is concluded that the combination of the intake of ACJ, rich in polyphenolic compounds, with adequate training was able to influence the plasmatic and urinary values of oxidative stress biomarkers. This suggests a positive effect on the oxidative damage and potential associations with DNA repair mechanisms.
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Affiliation(s)
| | - Sonia Medina
- Department of Food Science and Technology, CEBAS-CSIC, Campus de Espinardo 25, 30100 Espinardo, Murcia, Spain.
| | - Roberto Cejuela-Anta
- Department of Physical Education and Sport, Faculty of Education, University of Alicante, Campus San Vicente del Raspeig, 03540 San Vicent del Raspeig, Alicante, Spain
| | - José Miguel Martínez-Sanz
- Department of Physical Education and Sport, Faculty of Education, University of Alicante, Campus San Vicente del Raspeig, 03540 San Vicent del Raspeig, Alicante, Spain
| | - Ángel Abellán
- Department of Food Science and Technology, CEBAS-CSIC, Campus de Espinardo 25, 30100 Espinardo, Murcia, Spain.
| | | | - Federico Ferreres
- Department of Food Science and Technology, CEBAS-CSIC, Campus de Espinardo 25, 30100 Espinardo, Murcia, Spain.
| | - Ángel Gil-Izquierdo
- Department of Food Science and Technology, CEBAS-CSIC, Campus de Espinardo 25, 30100 Espinardo, Murcia, Spain.
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Relationship between the Ingestion of a Polyphenol-Rich Drink, Hepcidin Hormone, and Long-Term Training. Molecules 2016; 21:molecules21101333. [PMID: 27740603 PMCID: PMC6273972 DOI: 10.3390/molecules21101333] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2016] [Revised: 09/28/2016] [Accepted: 10/01/2016] [Indexed: 12/21/2022] Open
Abstract
The effects of polyphenol-rich foods on the iron status of athletes, as well as the effect of physical training on the hormone hepcidin, implicated in iron metabolism, are not clear. We investigated the influence on iron metabolism of a long-term training intervention of 120 days, measuring the hepcidin concentration in the plasma of 16 elite triathletes, and the effect of the ingestion of 200 mL of either aronia-citrus juice or a placebo drink for 45 days, in a crossover design. The highest plasma hepcidin concentrations were observed at the beginning of the study (116 ± 63 nM) and levels steadily decreased until the end of the intervention (final value 10 ± 7.5 nM). Long-term training might reduce inflammation and, hence, could be responsible for the decrease in hepcidin in triathletes. Polyphenols from aronia-citrus juice did not interfere in iron absorption, as we did not observe significant differences between the intake of the placebo drink or juice with regard to hepcidin levels. Further studies are required to ascertain the time and conditions necessary to restore hepcidin levels, which reflect the iron status of triathletes.
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18
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Tumbas Šaponjac V, Čanadanović-Brunet J, Ćetković G, Jakišić M, Djilas S, Vulić J, Stajčić S. Encapsulation of Beetroot Pomace Extract: RSM Optimization, Storage and Gastrointestinal Stability. Molecules 2016; 21:E584. [PMID: 27144556 PMCID: PMC6273385 DOI: 10.3390/molecules21050584] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2016] [Revised: 04/23/2016] [Accepted: 04/27/2016] [Indexed: 11/18/2022] Open
Abstract
One of the great problems in food production are surplus by-products, usually utilized for feeding animals and for preparation of dietary fibre or biofuel. These products represent potential sources of bioactive antioxidants and colour-giving compounds which could be used in the pharmaceutical industry and as food additives. In the present study beetroot pomace extract was encapsulated in soy protein by a freeze drying method. Process parameters (core: wall ratio, extract concentration and mixing time) were optimized using response surface methodology (RSM) in order to obtain the optimum encapsulate (OE) with the highest polyphenol encapsulation efficiency (EE) and radical scavenging activity on DPPH radicals (SA). Using the calculated optimum conditions, the EE (86.14%) and SA (1668.37 μmol Trolox equivalents/100 g) of OE did not differ significantly (p < 0.05) from the predicted ones. The contents of total polyphenols (326.51 mg GAE/100 g), flavonoids (10.23 mg RE/100 g), and betalains (60.52 mg betanin/100 g and 61.33 mg vulgaxanthin-I/100 g), individual content of phenolic compounds and betalains by HPLC, and the ability to reduce Fe(3+) ions, i.e., reducing power (394.95 μmol Trolox equivalents/100 g) of OE were determined as well. During three months of storage at room temperature, polyphenol retention was much higher (76.67%) than for betalain pigments, betacyanins (17.77%) and betaxanthins (17.72%). In vitro digestion and release of phenolics from OE showed higher release rate in simulated intestinal fluid than in gastric fluid. These results suggest encapsulation as a contemporary method for valorisation of sensitive bioactive compounds from food industry by-products.
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Affiliation(s)
- Vesna Tumbas Šaponjac
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad 21000, Serbia.
| | | | - Gordana Ćetković
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad 21000, Serbia.
| | - Mirjana Jakišić
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad 21000, Serbia.
| | - Sonja Djilas
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad 21000, Serbia.
| | - Jelena Vulić
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad 21000, Serbia.
| | - Slađana Stajčić
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad 21000, Serbia.
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19
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Ćujić N, Šavikin K, Janković T, Pljevljakušić D, Zdunić G, Ibrić S. Optimization of polyphenols extraction from dried chokeberry using maceration as traditional technique. Food Chem 2016; 194:135-42. [DOI: 10.1016/j.foodchem.2015.08.008] [Citation(s) in RCA: 127] [Impact Index Per Article: 15.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2015] [Revised: 08/03/2015] [Accepted: 08/03/2015] [Indexed: 10/23/2022]
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García-Flores LA, Medina S, Oger C, Galano JM, Durand T, Cejuela R, Martínez-Sanz JM, Ferreres F, Gil-Izquierdo Á. Lipidomic approach in young adult triathletes: effect of supplementation with a polyphenols-rich juice on neuroprostane and F2-dihomo-isoprostane markers. Food Funct 2016; 7:4343-4355. [DOI: 10.1039/c6fo01000h] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
With adequate training, our juice rich in polyphenolic compounds has been able to influence the excretion values of oxidative stress biomarkers associated with the central nervous system.
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Affiliation(s)
| | - Sonia Medina
- Dept. of Food Science and Technology. CEBAS-CSIC. Campus de Espinardo 25
- 30100 Espinardo
- Spain
| | - Camille Oger
- Institut des Biomolécules Max Mousseron
- UMR 5247 CNRS-University of Montpellier – ENSCM
- Montpellier
- France
| | - Jean-Marie Galano
- Institut des Biomolécules Max Mousseron
- UMR 5247 CNRS-University of Montpellier – ENSCM
- Montpellier
- France
| | - Thierry Durand
- Institut des Biomolécules Max Mousseron
- UMR 5247 CNRS-University of Montpellier – ENSCM
- Montpellier
- France
| | - Roberto Cejuela
- Faculty of Education
- University of Alicante
- Campus de San Vicent del Raspeig
- Alicante
- Spain
| | | | - Federico Ferreres
- Dept. of Food Science and Technology. CEBAS-CSIC. Campus de Espinardo 25
- 30100 Espinardo
- Spain
| | - Ángel Gil-Izquierdo
- Dept. of Food Science and Technology. CEBAS-CSIC. Campus de Espinardo 25
- 30100 Espinardo
- Spain
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21
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Wild edible plants as potential antioxidant or nutritional supplements for beverages minimally processed. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.06.017] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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22
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Wanyo P, Kaewseejan N, Meeso N, Siriamornpun S. Marigold flower-powder exhibits significant potential to inhibit lipid oxidation in rice bran tea. Food Funct 2015; 6:1808-17. [DOI: 10.1039/c5fo00228a] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Marigold flower-powder supplemented in rice bran tea was able to retard lipid oxidation, protecting the loss of essential fatty acids.
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Affiliation(s)
- Pitchaporn Wanyo
- Research Unit of Process and Product Development of Functional Foods
- Department of Food Technology and Nutrition
- Faculty of Technology
- Mahasarakham University
- Maha Sarakham 44150
| | - Niwat Kaewseejan
- Department of Chemistry
- Faculty of Science
- Mahasarakham University
- Maha Sarakham 44150
- Thailand
| | - Naret Meeso
- Research Unit of Drying Technology for Agricultural Products
- Faculty of Engineering
- Mahasarakham University
- Maha Sarakham 44150
- Thailand
| | - Sirithon Siriamornpun
- Research Unit of Process and Product Development of Functional Foods
- Department of Food Technology and Nutrition
- Faculty of Technology
- Mahasarakham University
- Maha Sarakham 44150
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23
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Kinetics of ultrasound assisted extraction of anthocyanins from Aronia melanocarpa (black chokeberry) wastes. Chem Eng Res Des 2014. [DOI: 10.1016/j.cherd.2013.11.020] [Citation(s) in RCA: 100] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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24
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Mishra P, Rai GK, Mahanta CL. Process Standardization for Development of Spray-Dried Lemon Juice Powder and Optimization of Amla-Lemon Based RTS (Ready-to-Serve) Drink Using Response Surface Methodology. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12338] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Poonam Mishra
- Department of Food Engineering & Technology; School of Engineering; Tezpur University; Tezpur Assam 784028 India
| | - Gyanendra Kumar Rai
- Center of Food Technology Science; Faculty Campus; University of Allahabad; Allahabad India
| | - Charu Lata Mahanta
- Department of Food Engineering & Technology; School of Engineering; Tezpur University; Tezpur Assam 784028 India
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25
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Llorach R, Medina S, García-Viguera C, Zafrilla P, Abellán J, Jauregui O, Tomás-Barberán FA, Gil-Izquierdo A, Andrés-Lacueva C. Discovery of human urinary biomarkers of aronia-citrus juice intake by HPLC-q-TOF-based metabolomic approach. Electrophoresis 2014; 35:1599-606. [DOI: 10.1002/elps.201300565] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2013] [Revised: 02/07/2014] [Accepted: 02/19/2014] [Indexed: 11/06/2022]
Affiliation(s)
- Rafael Llorach
- Department of Nutrition and Food Science, XaRTA, INSA, Campus Torribera, Pharmacy School; University of Barcelona; Barcelona Spain
- Ingenio-CONSOLIDER Program; Ministry of Science and Innovation; Spain
| | - Sonia Medina
- Department of Food Science and Technology; CEBAS-CSIC; Espinardo Murcia Spain
| | | | | | | | - Olga Jauregui
- Ingenio-CONSOLIDER Program; Ministry of Science and Innovation; Spain
- Scientific and Technological Centers of the University of Barcelona (CCIT-UB); Barcelona Spain
| | | | - Angel Gil-Izquierdo
- Department of Food Science and Technology; CEBAS-CSIC; Espinardo Murcia Spain
| | - Cristina Andrés-Lacueva
- Department of Nutrition and Food Science, XaRTA, INSA, Campus Torribera, Pharmacy School; University of Barcelona; Barcelona Spain
- Ingenio-CONSOLIDER Program; Ministry of Science and Innovation; Spain
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26
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Gironés-Vilaplana A, Mena P, Moreno DA, García-Viguera C. Evaluation of sensorial, phytochemical and biological properties of new isotonic beverages enriched with lemon and berries during shelf life. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:1090-1100. [PMID: 24038111 DOI: 10.1002/jsfa.6370] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2013] [Revised: 07/31/2013] [Accepted: 08/22/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND The aim of this work was to design new isotonic drinks with lemon juice and berries: maqui (Aristotelia chilensis (Molina) Stuntz), açaí (Euterpe oleracea Mart.) and blackthorn (Prunus spinosa L.), following previous research. Quality parameters, sensorial attributes, antioxidant activities (ABTS(+), DPPH(•) and O2(•-) assays) and biological capacities (α-glucosidase and lipase inhibitory assays) were evaluated over 70 days of shelf-life period. RESULTS Maqui isotonic blends were the most active in all antioxidant assays (8.35 and 3.07 mmol L(-1) Trolox for ABTS(+) and DPPH(•)), in the lipase inhibitory assay (43.19 U L(-1)), and showed the highest total phenol content by the Folin-Ciocalteu test (80.97 mg 100 mL(-1) gallic acid), as a result of its higher content of total anthocyanins (42.42 mg 100 mL(-1)). Berry mixtures were also the most potent inhibitors of α-glucosidase between all samples, and displayed an attractive red colour and good sensorial attributes. CONCLUSIONS All the studied parameters remained quite stable during preservation, in general, and the new isotonic drinks can be useful to equilibrate redox balance in acute and intense exercise, and support weight loss programmes, avoiding triglyceride absorption and hyperglycaemia involved in obesity and diabetes mellitus, respectively. Further research in vivo is necessary to verify their beneficial effects for sports, nutrition and health.
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Affiliation(s)
- Amadeo Gironés-Vilaplana
- Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 164, E-30100, Espinardo, Murcia, Spain
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27
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Wojdyło A, Teleszko M, Oszmiański J. Physicochemical characterisation of quince fruits for industrial use: yield, turbidity, viscosity and colour properties of juices. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12490] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Aneta Wojdyło
- Department of Fruit and Vegetable Processing; Wroclaw University of Environmental and Life Science; 37/41 Chełmońskiego Street 51-630 Wroclaw Poland
| | - Mirosława Teleszko
- Department of Fruit and Vegetable Processing; Wroclaw University of Environmental and Life Science; 37/41 Chełmońskiego Street 51-630 Wroclaw Poland
| | - Jan Oszmiański
- Department of Fruit and Vegetable Processing; Wroclaw University of Environmental and Life Science; 37/41 Chełmońskiego Street 51-630 Wroclaw Poland
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28
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Oliveira AP, Matos RP, Silva ST, Andrade PB, Ferreres F, Gil-Izquierdo A, Meireles S, Brandão TM, Valentão P. A new iced tea base herbal beverage with Spergularia rubra extract: metabolic profile stability and in vitro enzyme inhibition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:8650-8656. [PMID: 23971896 DOI: 10.1021/jf401884u] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Beverages are an ideal format to offer nutrients, specific health-promoting functionality, and desirable sensory attributes to consumers. Taking into account previous research on Spergularia rubra (L.) J. Presl & C. Presl, the aim of this work was to describe the chemistry and biochemistry associated with the production of a new iced tea base herbal beverage containing a hydroethanolic extract of this species, including both naturally occurring and added components. Phenolic compounds of S. rubra hydroethanolic extract and of the iced tea base herbal beverage were determined by HPLC-DAD. Thirty compounds, comprising nonacylated C-glycosyl flavones, C-glycosyl flavones acylated with aromatic acids, and C-glycosyl flavones acylated with aliphatic acids, were identified, being essentially represented by apigenin derivatives. Organic acids of both samples were determined by HPLC-UV, malic acid being the major one. A strong inhibition of α-glucosidase, acetylcholinesterase, and butyrylcholinesterase was observed. Furthermore, the influence of the pH of the digestive tube on the chemical composition of both extract and iced tea base herbal beverage and, consequently, on their biological activity, was assessed. In a general way, pH variation significantly decreased (p < 0.05) the metabolites content and enzymes inhibitory capacity. Nevertheless, the beverage enriched with S. rubra extract represents a valuable addition to consumer's health and nutrition, once the loss of activity is lower than the one verified for the base iced tea. Thus, the results suggest that the ingestion of this beverage could be of potential interest for several chronic disorders, particularly Alzheimer's disease.
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Affiliation(s)
- Andreia P Oliveira
- REQUIMTE/Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto , R. Jorge Viterbo Ferreira no. 228, 4050-313 Porto, Portugal
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29
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Effects of a citrus based juice on biomarkers of oxidative stress in metabolic syndrome patients. J Funct Foods 2013. [DOI: 10.1016/j.jff.2013.02.003] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
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30
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Kraujalytė V, Leitner E, Venskutonis PR. Characterization of Aronia melanocarpa volatiles by headspace-solid-phase microextraction (HS-SPME), simultaneous distillation/extraction (SDE), and gas chromatography-olfactometry (GC-O) methods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:4728-36. [PMID: 23662795 DOI: 10.1021/jf400152x] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/19/2023]
Abstract
The profiles of volatile constituents of berry fruit of two Aronia melanocarpa genotypes were evaluated by headspace-solid-phase microextraction (HS-SPME), simultaneous distillation and extraction (SDE), and gas chromatography-olfactometry (GC-O). In total, 74 volatile compounds were identified in chokeberry juice, 3-penten-2-one, 3,9-epoxy-p-menth-1-ene, and benzaldehyde being the most abundant constituents; however, their percentage concentrations were remarkably different in the HS-SPME and SDE profiles. Twenty two aroma-active compounds were detected and characterized by the trained panelists in HS-SPME using GC-O detection frequency analysis. Olfactometry revealed that ethyl-2-methyl butanoate, ethyl-3-methyl butanoate, ethyl decanoate ("fruity" aroma notes), nonanal ("green" notes), unidentified compound possessing "moldy" odor, and some other volatiles may be very important constituents in formation of chokeberry aroma of both analyzed plant cultivars.
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Affiliation(s)
- Vilma Kraujalytė
- Department of Food Technology, Kaunas University of Technology, Radvilėnų pl. 19, Kaunas LT-50254, Lithuania
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31
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García-Salas P, Gómez-Caravaca AM, Arráez-Román D, Segura-Carretero A, Guerra-Hernández E, García-Villanova B, Fernández-Gutiérrez A. Influence of technological processes on phenolic compounds, organic acids, furanic derivatives, and antioxidant activity of whole-lemon powder. Food Chem 2013; 141:869-78. [PMID: 23790861 DOI: 10.1016/j.foodchem.2013.02.124] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2012] [Revised: 02/13/2013] [Accepted: 02/20/2013] [Indexed: 10/27/2022]
Abstract
The healthy properties of citrus fruits have been attributed to ascorbic acid and phenolic compounds, mainly to flavonoids. Flavonoids are important phytonutrients because they have a wide range of biological effects that provide health-related properties. In this context, this study seeks to characterise the phenolic compounds in lemon and their stability in different drying processes (freeze-drying and vacuum-drying) and storage conditions (-18 and 50°C for 1 and 3months). A powerful high-performance liquid chromatography coupled to DAD and electrospray-ionization time-of-flight mass spectrometry (HPLC-ESI-TOF-MS) method has been applied for the separation, identification, and quantification of 19 phenolic compounds and 4 organic acids. To our knowledge, two hydroxycinnamic acids have been identified for the first time in lemon. Folin-Ciocalteu was applied to determine total phenolic compounds and TEAC, FRAP, and ORAC were applied to determine the antioxidant capacity of lemon. Total phenolic content significantly differed in the samples analysed, vacuum-dried lemon showing the highest phenolic content, followed by freeze-dried lemon and, finally, vacuum-dried lemon stored at 50°C for 1 and 3months. The content in furanic compounds was determined to evaluate the heat damage in lemon and it was showed an increase with the thermal treatment because of the triggering of Maillard reaction. As exception of ORAC, antioxidant-capacity assays were not correlated to phenolic content by HPLC due to the formation of antioxidant compounds during Maillard reaction.
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Affiliation(s)
- Patricia García-Salas
- Department of Analytical Chemistry, University of Granada, c/Fuentenueva s/n, 18071 Granada, Spain
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32
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Non-targeted metabolomic approach reveals urinary metabolites linked to steroid biosynthesis pathway after ingestion of citrus juice. Food Chem 2013; 136:938-46. [DOI: 10.1016/j.foodchem.2012.09.004] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2012] [Revised: 09/05/2012] [Accepted: 09/07/2012] [Indexed: 12/17/2022]
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Trigueros L, Peña S, Ugidos AV, Sayas-Barberá E, Pérez-Álvarez JA, Sendra E. Food ingredients as anti-obesity agents: a review. Crit Rev Food Sci Nutr 2013; 53:929-42. [PMID: 23768185 DOI: 10.1080/10408398.2011.574215] [Citation(s) in RCA: 93] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Overweight and obesity have a major impact on global health; their prevalence has rapidly increased in all industrialized countries in the past few decades and diabetes and hypertension are their direct consequences. Pharmacotherapy provides reinforcement for obesity treatment, but should be an adjunctive support to diet, exercise, and lifestyle modification. At present, only orlistat and sibutramine have been approved by the US Food and Drug Administration for long-term use, but sibutramine was withdrawn for sale by the European Medicines Agency. The development of functional foods for the prevention and/or treatment of obesity suppose an opportunity for the food market and involve the knowledge of the mechanisms of appetite and energy expenditure as well as the metabolic sensation of satiety. Strategies for weight control management affect gut hormones as potential targets for the appetite metabolic regulation, stimulation of energy expenditure (thermogenesis), and modifications in the metabolic activity of the gut microbiota. Functional foods for obesity may also include bioactive fatty acids, phenolic compounds, soybean, plant sterols, dietary calcium, and dietary fiber. This review intends to offer an overview of the present situation of the anti-obesity agents currently used in dietary therapy as well as some functional food ingredients with potentially anti-obesity effects.
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Affiliation(s)
- L Trigueros
- IPOA Research Group UMH-1 and REVIV_ Generalitat Valenciana, Departamento de Tecnología Agroalimentaria, Universidad Miguel Hernández, Ctra. de Beniel km 3.2, 03312, Orihuela, Alicante, Spain
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Abad-García B, Garmón-Lobato S, Berrueta LA, Gallo B, Vicente F. On line characterization of 58 phenolic compounds in Citrus fruit juices from Spanish cultivars by high-performance liquid chromatography with photodiode-array detection coupled to electrospray ionization triple quadrupole mass spectrometry. Talanta 2012; 99:213-24. [DOI: 10.1016/j.talanta.2012.05.042] [Citation(s) in RCA: 117] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2012] [Revised: 05/16/2012] [Accepted: 05/19/2012] [Indexed: 11/26/2022]
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35
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Gironés-Vilaplana A, Valentão P, Moreno DA, Ferreres F, García-Viguera C, Andrade PB. New beverages of lemon juice enriched with the exotic berries maqui, açaı́, and blackthorn: bioactive components and in vitro biological properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:6571-80. [PMID: 22642537 DOI: 10.1021/jf300873k] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Following previous research on lemon juice enriched with berries, the aim of this work was to design new blends based on lemon juice mixed with different edible berries of exotic and national origin: maqui ( Aristotelia chilensis (Molina) Stuntz), açaı́ ( Euterpe oleracea Mart.), and blackthorn ( Prunus spinosa L.). The phytochemical characterization of controls and blends was performed by HPLC-DAD-ESI/MS(n). Their antioxidant capacity against DPPH, superoxide, and hydroxyl radicals and hypochlorous acid and their potential to inhibit cholinesterases were also assessed. The profiling of the red fruits and lemon revealed a wide range of bioactive phenolics. The novel beverage based on lemon juice and maqui berry (LM) was the most interesting blend in terms of antioxidant capacity. Berry control samples displayed reduced effects on acetylcholinesterase and butyrylcholinesterase, the lemon juice control being always the most active. This activity was also remarkable for lemon-blackthorn (LB) and lemon-açaı́ (LA) blends, the last being the most effective inhibitor of cholinesterases among all samples. The results suggested that lemon juice enriched with berries could be of potential interest in the design of new drinks with a nutritive related function on health for chronic diseases.
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A novel beverage rich in antioxidant phenolics: Maqui berry (Aristotelia chilensis) and lemon juice. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.01.020] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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37
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Variations on cardiovascular risk factors in metabolic syndrome after consume of a citrus-based juice. Clin Nutr 2012; 31:372-7. [DOI: 10.1016/j.clnu.2011.11.014] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2011] [Revised: 11/17/2011] [Accepted: 11/22/2011] [Indexed: 01/21/2023]
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38
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González-Molina E, Gironés-Vilaplana A, Mena P, Moreno DA, García-Viguera C. New beverages of lemon juice with elderberry and grape concentrates as a source of bioactive compounds. J Food Sci 2012; 77:C727-33. [PMID: 22591199 DOI: 10.1111/j.1750-3841.2012.02715.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
UNLABELLED Considering the health potential of lemon and berry fruits, different functional beverages rich in antioxidant phytochemicals, which demonstrated beneficial effects, were developed. To fulfill this objective, lemon juice was combined with 2 different concentrates, elderberry and grape, in a proportion of 5% (w/v). Bioactive composition (flavonoids and vitamin C) and color stability, as well as the antioxidant capacity of mixtures, during a period of 56 d of storage, were studied. A protective role of anthocyanins on ascorbic acid preservation was noted for both lemon-berry blends, keeping vitamin C stable until the end of the storage. In addition, the new drink combining lemon and elderberry performed better than the grape-lemon mixture in terms of health-promoting phytochemicals content, just as in vitro antioxidant capacity and color characteristics. PRACTICAL APPLICATION Beverages made from lemon juice and berries could contribute to develop new drinks with a prolonged preservation of bioactive compounds throughout storage, keeping an attractive color and a high antioxidant activity during long periods of time. The information obtained in the present work is in agreement to the rules of health and safety for juices established by the Directive of European Commission Dir2001/112/CE incorporated to the Spanish law through the RD1050/2003 regulation. Consequently, an improved performance of industrial products would be achieved.
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Affiliation(s)
- Elena González-Molina
- Dept of Food Science and Technology, CEBAS-CSIC, PO Box 164, E-30100, Espinardo, Murcia, Spain
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39
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Gironés-Vilaplana A, Valentão P, Andrade PB, Ferreres F, Moreno DA, García-Viguera C. Phytochemical profile of a blend of black chokeberry and lemon juice with cholinesterase inhibitory effect and antioxidant potential. Food Chem 2012; 134:2090-6. [PMID: 23442660 DOI: 10.1016/j.foodchem.2012.04.010] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2012] [Revised: 03/09/2012] [Accepted: 04/03/2012] [Indexed: 12/21/2022]
Abstract
In this study, black chokeberry concentrate was added (5% w/v) to lemon juice, since previous reports suggested potential health benefits of this blend. The phytochemical composition, antioxidant capacity (scavenging of DPPH, superoxide and hydroxyl radicals, and hypochlorous acid), and inhibitory activity against cholinesterase of the new blend were determined and compared with those of lemon juice and chokeberry in citric acid (5%). The chokeberry concentrate, rich in cyanidin-glycosides, quercetin derivatives, and 3-O-caffeoylquinic acid, and lemon juice, possessing flavones, flavanones, quercetin derivates, and hydroxycinnamic acids, were characterised. The new drink showed a higher antioxidant effect than the chokeberry or lemon controls for all the tested methods, except for hypochlorous acid, in which lemon juice displayed higher activity. Both the lemon juice and chokeberry controls inhibited acetylcholinesterase and butyrylcholinesterase, and this effect was increased in the new mixtures. The results of the different radical scavenging assays indicate that the lemon-black chokeberry (5% w/v) mixture was more antioxidative than the respective controls separately. Moreover, their inhibition of cholinesterase is of interest regarding neurodegenerative disorders such as Alzheimer's disease, Parkinson's disease, or senile dementia.
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Affiliation(s)
- Amadeo Gironés-Vilaplana
- Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 164, E-30100, Espinardo, Murcia, Spain
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40
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Comparison of fatty acid profiles and contents of seed oils recovered from dessert and cider apples and further Rosaceous plants. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1709-8] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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41
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Wiczkowski W, Romaszko E, Piskula MK. Bioavailability of cyanidin glycosides from natural chokeberry (Aronia melanocarpa) juice with dietary-relevant dose of anthocyanins in humans. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:12130-12136. [PMID: 21067240 DOI: 10.1021/jf102979z] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The aim of this study was to investigate the bioavailability of anthocyanins from chokeberry juice with a dietary-relevant dose of anthocyanins. Thirteen healthy volunteers consumed chokeberry juice providing 0.8 mg of anthocyanins/kg of body weight. Before and after juice consumption, blood and urine were collected. Concentration of anthocyanins was measured with HPLC-PDA-MS-ESI. Cyanidin-3-galactoside comprised 66% of total chokeberry anthocyanins. Eight cyanidin derivatives were found in blood and urine after juice consumption. The maximum plasma anthocyanin concentration of 32.7 ± 2.9 nmol/L was reached at 1.3 ± 0.1 h after juice consumption. The anthocyanins' urine excretion rate (62.9 ± 5.0 nmol/h) was the highest within the first 2 h. In total, 0.25 ± 0.02% of the ingested anthocyanins was excreted by the renal route during 24 h, mainly as metabolites of cyanidin. According to these observations, after consumption of a dietary-relevant dose of anthocyanins as natural chokeberry juice, anthocyanins and their metabolites were present in plasma and urine of volunteers.
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Affiliation(s)
- Wieslaw Wiczkowski
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn, Tuwima 10, 10-747 Olsztyn, Poland
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42
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Chrubasik C, Li G, Chrubasik S. The clinical effectiveness of chokeberry: a systematic review. Phytother Res 2010; 24:1107-14. [PMID: 20572194 DOI: 10.1002/ptr.3226] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Products derived from the black chokeberry, Aronia melanocarpa, are claimed to be beneficial in disorders or diseases associated with oxidative stress. The claims are based on evidence from in vitro studies and animal experiments. The active principle--a mixture of procyanidins, anthocyanins and phenolic acids--constitutes one of the most potent natural antioxidants. A systematic review was carried out of the quality of the clinical trials on chokeberry products that had been published up to December 2009, and conventionally established criteria were used to assess the strength of the evidence for their clinical effectiveness. Thirteen studies were identified. The quality of most of the trials and, correspondingly, the evidence of effectiveness for Aronia products is poor. Though laboratory and clinical data indicate that chokeberry products may well be useful as 'functional food' for disorders or diseases related to oxidative stress, these promising indications need to be confirmed in more rigorous studies before putative therapeutic uses can be confidently recommended for chokeberry products.
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Affiliation(s)
- C Chrubasik
- Braun School of Public Health, Hadassah Medical Center, Hebrew University, Jerusalem, Israel.
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43
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Hidalgo M, Sánchez-Moreno C, de Pascual-Teresa S. Flavonoid–flavonoid interaction and its effect on their antioxidant activity. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.12.097] [Citation(s) in RCA: 141] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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44
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Kokotkiewicz A, Jaremicz Z, Luczkiewicz M. AroniaPlants: A Review of Traditional Use, Biological Activities, and Perspectives for Modern Medicine. J Med Food 2010; 13:255-69. [DOI: 10.1089/jmf.2009.0062] [Citation(s) in RCA: 183] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Adam Kokotkiewicz
- The Chair and Department of Pharmacognosy, Faculty of Pharmacy, Medical University of Gdansk, Gdansk, Poland
| | - Zbigniew Jaremicz
- The Chair and Department of Pharmacognosy, Faculty of Pharmacy, Medical University of Gdansk, Gdansk, Poland
| | - Maria Luczkiewicz
- The Chair and Department of Pharmacognosy, Faculty of Pharmacy, Medical University of Gdansk, Gdansk, Poland
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