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Lupuliasa AI, Prisada RM, Matei (Brazdis) RI, Avramescu SM, Vasile BȘ, Fierascu RC, Fierascu I, Voicu-Bălașea B, Meleșcanu Imre M, Pițuru SM, Anuța V, Dinu-Pîrvu CE. Development of Biologically Active Phytosynthesized Silver Nanoparticles Using Marrubium vulgare L. Extracts: Applications and Cytotoxicity Studies. NANOMATERIALS (BASEL, SWITZERLAND) 2024; 14:895. [PMID: 38786851 PMCID: PMC11123753 DOI: 10.3390/nano14100895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 05/15/2024] [Accepted: 05/16/2024] [Indexed: 05/25/2024]
Abstract
Metal nanoparticle phytosynthesis has become, in recent decades, one of the most promising alternatives for the development of nanomaterials using "green chemistry" methods. The present work describes, for the first time in the literature, the phytosynthesis of silver nanoparticles (AgNPs) using extracts obtained by two methods using the aerial parts of Marrubium vulgare L. The extracts (obtained by classical temperature extraction and microwave-assisted extraction) were characterized in terms of total phenolics content and by HPLC analysis, while the phytosynthesis process was confirmed using X-ray diffraction and transmission electron microscopy, the results suggesting that the classical method led to the obtaining of smaller-dimension AgNPs (average diameter under 15 nm by TEM). In terms of biological properties, the study confirmed that AgNPs as well as the M. vulgare crude extracts reduced the viability of human gingival fibroblasts in a concentration- and time-dependent manner, with microwave-assisted extracts having the more pronounced effects. Additionally, the study unveiled that AgNPs transiently increased nitric oxide levels which then decreased over time, thus offering valuable insights into their potential therapeutic use and safety profile.
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Affiliation(s)
- Alina Ioana Lupuliasa
- Department of Physical and Colloidal Chemistry, Faculty of Pharmacy, “Carol Davila” University of Medicine and Pharmacy, 6 Traian Vuia Str., 020956 Bucharest, Romania; (A.I.L.); (V.A.); (C.E.D.-P.)
| | - Răzvan Mihai Prisada
- Department of Physical and Colloidal Chemistry, Faculty of Pharmacy, “Carol Davila” University of Medicine and Pharmacy, 6 Traian Vuia Str., 020956 Bucharest, Romania; (A.I.L.); (V.A.); (C.E.D.-P.)
- Innovative Therapeutic Structures Research and Development Centre (InnoTher), “Carol Davila” University of Medicine and Pharmacy, 6 Traian Vuia Str., 020956 Bucharest, Romania
| | - Roxana Ioana Matei (Brazdis)
- National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM Bucharest, 202 Splaiul Independenței, 060021 Bucharest, Romania; (R.I.M.); (I.F.)
- Faculty of Chemical Engineering and Biotechnology, National University of Science and Technology Politehnica Bucharest, 1-7 Gheorghe Polizu St., 011061 Bucharest, Romania
| | - Sorin Marius Avramescu
- Department of Inorganic Chemistry, Organic Chemistry, Biochemistry and Catalysis, Faculty of Chemistry, University of Bucharest, 030018 Bucharest, Romania;
- Research Centre for Environmental Protection and Waste Management (PROTMED), University of Bucharest, Splaiul Independenței 91-95, Sect. 5, 050107 Bucharest, Romania
| | - Bogdan Ștefan Vasile
- Research Center for Advanced Materials, Products and Processes, National University of Science and Technology Politehnica Bucharest, 060042 Bucharest, Romania;
- National Research Center for Micro and Nanomaterials, National University of Science and Technology Politehnica Bucharest, 060042 Bucharest, Romania
| | - Radu Claudiu Fierascu
- National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM Bucharest, 202 Splaiul Independenței, 060021 Bucharest, Romania; (R.I.M.); (I.F.)
- Faculty of Chemical Engineering and Biotechnology, National University of Science and Technology Politehnica Bucharest, 1-7 Gheorghe Polizu St., 011061 Bucharest, Romania
| | - Irina Fierascu
- National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM Bucharest, 202 Splaiul Independenței, 060021 Bucharest, Romania; (R.I.M.); (I.F.)
- Faculty of Horticulture, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Mărăști Blvd., 011464 Bucharest, Romania
| | - Bianca Voicu-Bălașea
- Interdisciplinary Centre for Research and Development in Dentistry (CICDS), Faculty of Dental Medicine, “Carol Davila” University of Medicine and Pharmacy, 020021 Bucharest, Romania; (B.V.-B.); (M.M.I.); (S.-M.P.)
| | - Marina Meleșcanu Imre
- Interdisciplinary Centre for Research and Development in Dentistry (CICDS), Faculty of Dental Medicine, “Carol Davila” University of Medicine and Pharmacy, 020021 Bucharest, Romania; (B.V.-B.); (M.M.I.); (S.-M.P.)
- Department of Prosthodontics, Faculty of Dentistry, “Carol Davila” University of Medicine and Pharmacy, 17-23 Calea Plevnei, 010221 Bucharest, Romania
| | - Silviu-Mirel Pițuru
- Interdisciplinary Centre for Research and Development in Dentistry (CICDS), Faculty of Dental Medicine, “Carol Davila” University of Medicine and Pharmacy, 020021 Bucharest, Romania; (B.V.-B.); (M.M.I.); (S.-M.P.)
- Department of Organization, Professional Legislation and Management of the Dental Office, Faculty of Dentistry, “Carol Davila” University of Medicine and Pharmacy, 17-23 Plevnei Street, 020021 Bucharest, Romania
| | - Valentina Anuța
- Department of Physical and Colloidal Chemistry, Faculty of Pharmacy, “Carol Davila” University of Medicine and Pharmacy, 6 Traian Vuia Str., 020956 Bucharest, Romania; (A.I.L.); (V.A.); (C.E.D.-P.)
- Innovative Therapeutic Structures Research and Development Centre (InnoTher), “Carol Davila” University of Medicine and Pharmacy, 6 Traian Vuia Str., 020956 Bucharest, Romania
| | - Cristina Elena Dinu-Pîrvu
- Department of Physical and Colloidal Chemistry, Faculty of Pharmacy, “Carol Davila” University of Medicine and Pharmacy, 6 Traian Vuia Str., 020956 Bucharest, Romania; (A.I.L.); (V.A.); (C.E.D.-P.)
- Innovative Therapeutic Structures Research and Development Centre (InnoTher), “Carol Davila” University of Medicine and Pharmacy, 6 Traian Vuia Str., 020956 Bucharest, Romania
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Wu Q, Zhang F, Niu M, Yan J, Shi L, Liang Y, Tan J, Xu Y, Xu J, Wang J, Feng N. Extraction Methods, Properties, Functions, and Interactions with Other Nutrients of Lotus Procyanidins: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:14413-14431. [PMID: 37754221 DOI: 10.1021/acs.jafc.3c05305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/28/2023]
Abstract
Lotus procyanidins, natural polyphenolic compounds isolated from the lotus plant family, are widely recognized as potent antioxidants that scavenge free radicals in the human body and exhibit various pharmacological effects, such as anti-inflammatory, anticancer, antiobesity, and hypoglycemic. With promising applications in food and healthcare, lotus procyanidins have attracted extensive attention in recent years. This review provides a comprehensive summary of current research on lotus procyanidins, including extraction methods, properties, functions, and interactions with other nutrient components. Furthermore, this review offers an outlook on future research directions, providing ideas and references for the exploitation and utilization of lotus.
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Affiliation(s)
- Qian Wu
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Fen Zhang
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Mengyao Niu
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Jia Yan
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Lin Shi
- Wuhan Caidian District Public Inspection and Testing Center, Wuhan, Hubei 430100, China
| | - Yinggang Liang
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Jiangying Tan
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Yang Xu
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Jianhua Xu
- Pinyuan (Suizhou) Modern Agriculture Development Co., Ltd., Suizhou, Hubei 441300, China
| | - Jingyi Wang
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Nianjie Feng
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China
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Wei Y, Yin X, Wu H, Zhao M, Huang J, Zhang J, Li T, Ning J. Improving the flavor of summer green tea (Camellia sinensis L.) using the yellowing process. Food Chem 2022; 388:132982. [PMID: 35447593 DOI: 10.1016/j.foodchem.2022.132982] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 03/13/2022] [Accepted: 04/12/2022] [Indexed: 11/04/2022]
Abstract
Summer green tea (SGT) has poor flavor due to its high levels of bitterness and astringency. The present study aimed to improve the flavor of SGT using the yellowing process. The results showed that after the yellowing process, the sweetness and overall acceptability increased, and the content of gallated catechins and flavonol glycosides decreased by 30.2% and 27.4%, respectively, as did the bitterness and astringency of SGT. Yellowing caused a decrease in the concentration of some aroma compounds, such as (z)-3-hexen-1-ol, 1-hexanol, pentanal, heptanal and 1-octanol, which caused grassy, floral and fruity aromas. In contrast, the concentrations of 1-octen-3-ol, benzene acetaldehyde and β-ionone increased, which have mushroom and sweet aromas. Meanwhile, the sweetness and umami of SGT were enhanced by the addition of selected aroma compounds (1-octen-3-ol, benzene acetaldehyde and β-ionone), demonstrating that the yellowing process improves the flavor of SGT through odor-taste interactions.
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Affiliation(s)
- Yuming Wei
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Xuchao Yin
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Huiting Wu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Mengjie Zhao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Junlan Huang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Jixin Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Tiehan Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China.
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Shelf-Life Stability of Ready-to-Use Green Rooibos Iced Tea Powder-Assessment of Physical, Chemical, and Sensory Properties. Molecules 2021; 26:molecules26175260. [PMID: 34500693 PMCID: PMC8433966 DOI: 10.3390/molecules26175260] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/23/2021] [Accepted: 08/25/2021] [Indexed: 11/17/2022] Open
Abstract
Green rooibos extract (GRE), shown to improve hyperglycemia and HDL/LDL blood cholesterol, has potential as a nutraceutical beverage ingredient. The main bioactive compound of the extract is aspalathin, a C-glucosyl dihydrochalcone. The study aimed to determine the effect of common iced tea ingredients (citric acid, ascorbic acid, and xylitol) on the stability of GRE, microencapsulated with inulin for production of a powdered beverage. The stability of the powder mixtures stored in semi-permeable (5 months) and impermeable (12 months) single-serve packaging at 30 °C and 40 °C/65% relative humidity was assessed. More pronounced clumping and darkening of the powders, in combination with higher first order reaction rate constants for dihydrochalcone degradation, indicated the negative effect of higher storage temperature and an increase in moisture content when stored in the semi-permeable packaging. These changes were further increased by the addition of crystalline ingredients, especially citric acid monohydrate. The sensory profile of the powders (reconstituted to beverage strength iced tea solutions) changed with storage from a predominant green-vegetal aroma to a fruity-sweet aroma, especially when stored at 40 °C/65% RH in the semi-permeable packaging. The change in the sensory profile of the powder mixtures could be attributed to a decrease in volatile compounds such as 2-hexenal, (Z)-2-heptenal, (E)-2-octenal, (E)-2-nonenal, (E,Z)-2,6-nonadienal and (E)-2-decenal associated with "green-like" aromas, rather than an increase in fruity and sweet aroma-impact compounds. Green rooibos extract powders would require storage at temperatures ≤ 30 °C and protection against moisture uptake to be chemically and physically shelf-stable and maintain their sensory profiles.
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Nnaedozie CC, Sanders C, Montes EC, Forny L, Niederreiter G, Palzer S, Salman AD. Investigation of rehydration of food powder mixtures. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2019.05.043] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Effects of β-Cyclodextrin and Sodium Ascorbate on the Chemical Compositions and Sensory Quality of Instant Green Tea Powder during Storage. J CHEM-NY 2019. [DOI: 10.1155/2019/5618723] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The physicochemical changes of the instant green tea powders added with β-cyclodextrin and sodium ascorbate stored at 4°C and 25°C were investigated by determining moisture, polyphenols, caffeine, amino acids, catechins, color, sensory quality, and the total microbial count. The results showed that addition of both β-cyclodextrin (6%, w/w) and sodium ascorbate (2%, w/w) reduced the changes of moisture, polyphenols, and catechins contents, helped to maintain the sensory quality, and limited the microbial count. The low temperature (4°C) was also found to maintain the sensory quality and limit of the microbial count of instant green tea powder. The combination of low temperature and addition of β-cyclodextrin with sodium ascorbate were the best treatment for the storage of instant green tea powder. These results could provide useful information for the quality improvement of instant green tea powder during storage.
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Mauer LJ, Forny L, Meunier VDM, Taylor LS. Optimizing the Quality of Food Powder Products: The Challenges of Moisture-Mediated Phase Transformations. Annu Rev Food Sci Technol 2019; 10:457-478. [PMID: 30633567 DOI: 10.1146/annurev-food-032818-121224] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Water is ubiquitous in the environment and is present to varying degrees even within dry powder products and most ingredients. Water migration between the environment and a solid, or between different components of a product, may lead to detrimental physical and chemical changes. In efforts to optimize the quality of dry products, as well as the efficiency of production practices, it is crucial to understand the cause-effect relationships of water interactions with different solids. Therefore, this review addresses the basis of moisture migration in dry products, and the modes of water vapor interactions with crystalline and amorphous solids (e.g., adsorption, capillary condensation, deliquescence, crystal hydrate formation, absorption into amorphous solids) and related moisture-induced phase and state changes, and provides examples of how these moisture-induced changes affect the quality of the dry products.
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Affiliation(s)
- Lisa J Mauer
- Department of Food Science, Purdue University, West Lafayette, Indiana 47907, USA;
| | | | | | - Lynne S Taylor
- Department of Industrial and Physical Pharmacy, Purdue University, West Lafayette, Indiana 47907, USA
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Phahom T, Kerr WL, Pegg RB, Phoungchandang S. Effect of packaging types and storage conditions on quality aspects of dried Thunbergia laurifolia leaves and degradation kinetics of bioactive compounds. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:4405-4415. [PMID: 29184247 DOI: 10.1007/s13197-017-2917-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/18/2017] [Accepted: 09/28/2017] [Indexed: 10/18/2022]
Abstract
Thunbergia laurifolia leaves were dried by freeze drying (FD) and microwave heat pump dehumidified air drying (MHPD). The dried leaves were stored in polypropylene (PP) or aluminum laminated pouches (ALP) at 15, 25 or 35 °C and 60% RH. The samples were held for 180 days to observe changes in moisture content, color, total phenolics, antioxidant activity, catechin and caffeic acid. In general, samples in PP had a greater increase in moisture. Total phenolics content and ferric-reducing antioxidant power values increased for 120 days, then decreased thereafter. After 180 days, both FD and MHPD samples packaged in ALP and stored at 15 °C had the greatest total phenolics, antioxidant activity and bioactive compounds amongst the storage conditions. The first-order equation best described degradation behavior of catechin and caffeic acid for both drying technologies investigated.
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Affiliation(s)
- Traiphop Phahom
- Department of Food Technology, Khon Kaen University, Muang, Khon Kaen, 40002 Thailand
| | - William L Kerr
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602 USA
| | - Ronald B Pegg
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602 USA
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Ho S, Thoo YY, Young DJ, Siow LF. Cyclodextrin encapsulated catechin: Effect of pH, relative humidity and various food models on antioxidant stability. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.028] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Arioglu-Tuncil S, Bhardwaj V, Taylor LS, Mauer LJ. Amorphization of thiamine chloride hydrochloride: A study of the crystallization inhibitor properties of different polymers in thiamine chloride hydrochloride amorphous solid dispersions. Food Res Int 2017; 99:363-374. [PMID: 28784494 DOI: 10.1016/j.foodres.2017.05.021] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2017] [Revised: 05/19/2017] [Accepted: 05/24/2017] [Indexed: 11/20/2022]
Abstract
Amorphous solid dispersions of thiamine chloride hydrochloride (THCl) were created using a variety of polymers with different physicochemical properties in order to investigate how effective the various polymers were as THCl crystallization inhibitors. THCl:polymer dispersions were prepared by lyophilizing solutions of THCl and amorphous polymers (guar gum, pectin, κ-carrageenan, gelatin, and polyvinylpyrrolidone (PVP)). These dispersions were stored at select temperature (25 and 40°C) and relative humidity (0, 23, 32, 54, 75, and 85% RH) conditions and monitored at different time points using powder X-ray diffraction (PXRD), Fourier transform infrared spectroscopy (FTIR), and differential scanning calorimetry (DSC). Moisture sorption isotherms of all samples were also obtained. Initially amorphous THCl was produced in the presence of ≥40% w/w pectin, κ-carrageenan, gelatin, and guar gum or ≥60% w/w PVP. Trends in polymer THCl crystallization inhibition (pectin≥κ-carrageenan>gelatin>guar gum≫PVP) were primarily based on the ability of the polymer to interact with THCl via hydrogen bonding and/or ionic interactions. The onset of THCl crystallization from the amorphous dispersions was also related to storage conditions. THCl remained amorphous at low RH conditions (0 and 23% RH) in all 1:1 dispersions except THCl:PVP. THCl crystallized in some dispersions below the glass transition temperature (Tg) but remained amorphous in others at T~Tg. At high RHs (75 and 85% RH), THCl crystallized within one day in all samples. Given the ease of THCl amorphization in the presence of a variety of polymers, even at higher vitamin concentrations than would be found in foods, it is likely that THCl is amorphous in many low moisture foods.
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Affiliation(s)
- Seda Arioglu-Tuncil
- Purdue University, Department of Food Science, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA.
| | - Vivekanand Bhardwaj
- Purdue University, Department of Industrial and Physical Pharmacy, 575 Stadium Mall Drive, West Lafayette, IN 47907, USA.
| | - Lynne S Taylor
- Purdue University, Department of Industrial and Physical Pharmacy, 575 Stadium Mall Drive, West Lafayette, IN 47907, USA.
| | - Lisa J Mauer
- Purdue University, Department of Food Science, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA.
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Thorat A, Marrs KN, Ghorab MK, Meunier V, Forny L, Taylor LS, Mauer LJ. Moisture-Mediated Interactions Between Amorphous Maltodextrins and Crystalline Fructose. J Food Sci 2017; 82:1142-1156. [PMID: 28319658 DOI: 10.1111/1750-3841.13676] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2016] [Revised: 02/02/2017] [Accepted: 02/03/2017] [Indexed: 10/19/2022]
Affiliation(s)
- Alpana Thorat
- Dept. of Food Science; Purdue Univ.; 745 Agriculture Mall Drive West Lafayette IN 47907 U.S.A
- Dept. of Industrial and Physical Pharmacy; Purdue Univ.; 575 Stadium Mall Drive West Lafayette IN 47907 U.S.A
| | - Krystin N. Marrs
- Dept. of Food Science; Purdue Univ.; 745 Agriculture Mall Drive West Lafayette IN 47907 U.S.A
| | - Mohamed K. Ghorab
- Dept. of Food Science; Purdue Univ.; 745 Agriculture Mall Drive West Lafayette IN 47907 U.S.A
- Dept. of Industrial and Physical Pharmacy; Purdue Univ.; 575 Stadium Mall Drive West Lafayette IN 47907 U.S.A
| | - Vincent Meunier
- Nestlé Research Center; Vers-chez-les-Blanc; Route du Jorat 1005 Lausanne Switzerland
| | - Laurent Forny
- Nestlé Research Center; Vers-chez-les-Blanc; Route du Jorat 1005 Lausanne Switzerland
| | - Lynne S. Taylor
- Dept. of Industrial and Physical Pharmacy; Purdue Univ.; 575 Stadium Mall Drive West Lafayette IN 47907 U.S.A
| | - Lisa J. Mauer
- Dept. of Food Science; Purdue Univ.; 745 Agriculture Mall Drive West Lafayette IN 47907 U.S.A
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Tanaka H, Iwao Y, Izumikawa M, Sano S, Ishida H, Noguchi S, Itai S. Preparation of Orally Disintegrating Tablets Containing Powdered Tea Leaves with Enriched Levels of Bioactive Compounds by Means of Microwave Irradiation Technique. Chem Pharm Bull (Tokyo) 2016; 64:1288-97. [PMID: 27581633 DOI: 10.1248/cpb.c16-00224] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
In the present study, a microwave treatment process has been applied to prepare orally disintegrating tablets (ODTs) containing powdered tea leaves with enriched levels of the anti-inflammatory compounds such as chafuroside A (CFA) and chafuroside B (CFB). The use of distilled water as the adsorbed and granulation solvents in this preparation process afforded tablets with a long disintegration time (more than 120 s). The CFA and CFB contents of these tablets did not also change after 4 min of microwave irradiation due to the tablet temperature, which only increased to 100°C. In contrast, the tablet temperature increased up to 140°C after 3 min of microwave irradiation when a 1.68 M Na2HPO4 solution instead of distilled water. Notably, the disintegration time of these tablets was considerably improved (less than 20 s) compared with the microwave-untreated tablets, and there were 7- and 11-fold increases in their CFA and CFB contents. In addition, the operational conditions for the preparation of the tablets were optimized by face-centered composite design based on the following criteria: tablet hardness greater than 13 N, disintegration time less than 30 s and friability less than 0.5%. The requirements translated into X1 (the amount of granulation solvent), X2 (tableting pressure) and X3 (content of the powdered tea leaves) values of 45%, 0.43 kN and 32%, respectively, and the ODTs containing powdered tea leaves prepared under these optimized conditions were found to show excellent tablet properties and contain enriched levels of CFA and CFB.
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Zokti JA, Sham Baharin B, Mohammed AS, Abas F. Green Tea Leaves Extract: Microencapsulation, Physicochemical and Storage Stability Study. Molecules 2016; 21:molecules21080940. [PMID: 27472310 PMCID: PMC6274239 DOI: 10.3390/molecules21080940] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2016] [Revised: 07/11/2016] [Accepted: 07/12/2016] [Indexed: 12/13/2022] Open
Abstract
Green tea polyphenols have been reported to possess many biological properties. Despite the many potential benefits of green tea extracts, their sensitivity to high temperature, pH and oxygen is a major disadvantage hindering their effective utilization in the food industry. Green tea leaves from the Cameron Highlands Malaysia were extracted using supercritical fluid extraction (SFE). To improve the stability, green tea extracts were encapsulated by spray-drying using different carrier materials including maltodextrin (MD), gum arabic (GA) and chitosan (CTS) and their combinations at different ratios. Encapsulation efficiency, total phenolic content and antioxidant capacity were determined and were found to be in the range of 71.41%–88.04%, 19.32–24.90 (g GAE/100 g), and 29.52%–38.05% respectively. Further analysis of moisture content, water activity, hygroscopicity, bulk density and mean particles size distribution of the microparticles were carried out and the results ranged from; 2.31%–5.11%, 0.28–0.36, 3.22%–4.71%, 0.22–0.28 g/cm3 and 40.43–225.64 µm respectively. The ability of the microparticles to swell in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) was determined as 142.00%–188.63% and 207.55%–231.77%, respectively. Release of catechin polyphenol from microparticles in SIF was higher comparable to that of SGF. Storage stability of encapsulated catechin extracts under different temperature conditions was remarkably improved compared to non-encapsulated extract powder. This study showed that total catechin, total phenolic content (TPC) and antioxidant activity did not decrease significantly (p ≥ 0.05) under 4 °C storage conditions. The half-life study results were in the range of 35–60, 34–65 and 231–288 weeks at storage temperatures of 40 °C, 25 °C and 4 °C respectively, therefore, for improved shelf-life stability we recommend that microparticles should be stored at temperatures below 25 °C.
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Affiliation(s)
- James A Zokti
- Department of Food Technology, Faculty of Food Science and Technology, University Putra, Malaysia UPM, Serdang 43400, Selangor, Malaysia.
| | - Badlishah Sham Baharin
- Department of Food Technology, Faculty of Food Science and Technology, University Putra, Malaysia UPM, Serdang 43400, Selangor, Malaysia.
| | - Abdulkarim Sabo Mohammed
- Department of Food Science, Faculty of Food Science and Technology, University Putra, Malaysia UPM, Serdang 43400, Selangor, Malaysia.
| | - Faridah Abas
- Department of Food Science, Faculty of Food Science and Technology, University Putra, Malaysia UPM, Serdang 43400, Selangor, Malaysia.
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The physical and chemical stability of amorphous (−)-epi-gallocatechin gallate: Effects of water vapor sorption and storage temperature. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.01.043] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Ghorab MK, Toth SJ, Simpson GJ, Mauer LJ, Taylor LS. Water-solid interactions in amorphous maltodextrin-crystalline sucrose binary mixtures. Pharm Dev Technol 2013; 19:247-56. [PMID: 23477494 DOI: 10.3109/10837450.2013.775157] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Amorphous and crystalline solids are commonly found together in a variety of pharmaceutical and food products. In this study, the influence of co-formulation of amorphous maltodextrins (MDs) and crystalline sucrose (S) on moisture sorption, deliquescence, and glass transition (Tg) properties of powder blends was investigated. Individual components and binary mixtures of four different molecular weight MDs with sucrose in 1:1 w/w ratios were exposed to various relative humidity (RH) environments and their equilibrium and dynamic moisture contents were monitored. The deliquescence point (RH0) and dissolution behavior of sucrose alone and in blends was also monitored by polarized light microscopy and second harmonic generation imaging. In S:MD blends, the deliquescence RH of sucrose was lower than the RH0 of sucrose alone, and synergistic moisture sorption also occurred at RHs lower than the RH0. Intimate contact of sucrose crystals with the amorphous MDs resulted in complete dissolution of sucrose at RH < RH0. When blends were stored at conditions exceeding the Tg of the individual MDs (25 °C and 60%, 49% and 34%RH for MD21, MD29 and MD40, respectively), the Tg of the blends was lower than that of individual MDs. Thus, co-formulation of amorphous MDs with crystalline sucrose sensitizes the blend to moisture, potentially leading to deleterious changes in the formulation if storage conditions are not adequately controlled.
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Li N, Taylor LS, Ferruzzi MG, Mauer LJ. Kinetic study of catechin stability: effects of pH, concentration, and temperature. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012. [PMID: 23205662 DOI: 10.1021/jf304116s] [Citation(s) in RCA: 128] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
The degradation behaviors of catechins in dilute aqueous systems, including tea beverages and catechin solutions, have been documented; however, their reaction kinetics in green tea concentrated solutions, and impacts of pH, concentration, and temperature thereon, have not yet been established. In this study, reactions were conducted at pH levels ranging from 1.5 to 7, concentrations ranging from 1 to 1666.7 mg/mL, and temperatures ranging from 25 to 120 °C. Catechin contents were determined using high-performance liquid chromatography. Catechins were found to be more stable at high concentrations around pH 4. An empirical model for catechin content was established as a function of pH and temperature and showed good correlation between green tea concentrated solutions and previous reports of catechin stability in powder systems. These results provide useful approaches for shelf life calculations and catechin loss predictions at given temperature and pH conditions in green tea concentrates.
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Affiliation(s)
- Na Li
- Department of Food Science, Purdue University , 745 Agriculture Mall Drive, West Lafayette, Indiana 47907, United States
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Abstract
Deliquescence is a first order phase transition from solid to solution that occurs at a relative humidity (RH) that is characteristic to the solid ingredient. In blends containing more than one component with deliquescent behavior, the RH of the solid-solution transition will be lowered, leading to some level of dissolution at relatively low RH conditions. Dissolution arising as a result of deliquescence will impact the chemical and physical stability of complex food systems. Because chemical reactions occur much more readily in solution, deliquescence will enhance the degradation of labile food ingredients. RH fluctuations will lead to cycles of deliquescence and efflorescence (crystallization), which will contribute to particle agglomeration and caking. This review addresses the phenomenon of deliquescence, the significance of deliquescence to the food industry, measurement techniques, the kinetics and thermodynamics of deliquescence, the behavior of mixtures of deliquescent salts (including phase diagrams and thermodynamics of binary systems), and consequences of deliquescence on chemical and physical stability of powdered food and nutritional ingredient blends.
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Affiliation(s)
- Lisa J Mauer
- Department of Food Science, Purdue University, West Lafayette, Indiana 47907, USA.
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Hiatt AN, Ferruzzi MG, Taylor LS, Mauer LJ. Deliquescence Behavior and Chemical Stability of Vitamin C Forms (Ascorbic Acid, Sodium Ascorbate, and Calcium Ascorbate) and Blends. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2011. [DOI: 10.1080/10942911003650338] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Lipasek RA, Taylor LS, Mauer LJ. Effects of Anticaking Agents and Relative Humidity on the Physical and Chemical Stability of Powdered Vitamin C. J Food Sci 2011; 76:C1062-74. [DOI: 10.1111/j.1750-3841.2011.02333.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Hiatt AN, Taylor LS, Mauer LJ. Effects of Co-Formulation of Amorphous Maltodextrin and Deliquescent Sodium Ascorbate on Moisture Sorption and Stability. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2011. [DOI: 10.1080/10942910903374114] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Li N, Taylor LS, Mauer LJ. Degradation kinetics of catechins in green tea powder: effects of temperature and relative humidity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:6082-6090. [PMID: 21495730 DOI: 10.1021/jf200203n] [Citation(s) in RCA: 61] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The stability of catechins in green tea powders is important for product shelf life and delivering health benefits. Most published kinetic studies of catechin degradation have been conducted with dilute solutions and, therefore, are limited in applicability to powder systems. In this study, spray-dried green tea extract powders were stored under various relative humidity (RH) (43-97%) and temperature (25-60 °C) conditions for up to 16 weeks. High-performance liquid chromatography (HPLC) was used to determine catechin contents. Catechin degradation kinetics were affected by RH and temperature, but temperature was the dominant factor. Kinetic models as functions of RH and temperature for the individual 2,3-cis-configured catechins (EGCG, EGC, ECG, and EC) were established. The reaction rate constants of catechin degradation also followed the Williams-Landel-Ferry (WLF) relationship. This study provides a powerful prediction approach for the shelf life of green tea powder and highlights the importance of glass transition in solid state kinetics studies.
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Affiliation(s)
- Na Li
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907, USA
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