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Rostkowska E, Poleszak E, Przekora A, Wójcik M, Typek R, Wojciechowska K, Dos Santos Szewczyk K. Novel Insights into Phaseolus vulgaris L. Sprouts: Phytochemical Analysis and Anti-Aging Properties. Molecules 2024; 29:3058. [PMID: 38999009 PMCID: PMC11243055 DOI: 10.3390/molecules29133058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2024] [Revised: 06/21/2024] [Accepted: 06/25/2024] [Indexed: 07/14/2024] Open
Abstract
Skin aging is an inevitable and intricate process instigated, among others, by oxidative stress. The search for natural sources that inhibit this mechanism is a promising approach to preventing skin aging. The purpose of our study was to evaluate the composition of phenolic compounds in the micellar extract of Phaseolus vulgaris sprouts. The results of a liquid chromatography-mass spectrometry (LC-MS) analysis revealed the presence of thirty-two constituents, including phenolic acids, flavanols, flavan-3-ols, flavanones, isoflavones, and other compounds. Subsequently, the extract was assessed for its antioxidant, anti-inflammatory, anti-collagenase, anti-elastase, anti-tyrosinase, and cytotoxic properties, as well as for the evaluation of collagen synthesis. It was demonstrated that micellar extract from common bean sprouts has strong anti-aging properties. The performed WST-8 (a water-soluble tetrazolium salt) assay revealed that selected concentrations of extract significantly increased proliferation of human dermal fibroblasts compared to the control cells in a dose-dependent manner. A similar tendency was observed with respect to collagen synthesis. Our results suggest that micellar extract from Phaseolus vulgaris sprouts can be considered a promising anti-aging compound for applications in cosmetic formulations.
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Affiliation(s)
- Ewelina Rostkowska
- Student Research Group belonging to Chair and Department of Applied Pharmacy, Medical University of Lublin, Chodźki 1, 20-093 Lublin, Poland;
| | - Ewa Poleszak
- Chair and Department of Applied Pharmacy, Medical University of Lublin, Chodźki 1, 20-093 Lublin, Poland; (E.P.); (K.W.)
| | - Agata Przekora
- Department of Tissue Engineering and Regenerative Medicine, Medical University of Lublin, Chodźki 1 Street, 20-093 Lublin, Poland; (A.P.); (M.W.)
| | - Michał Wójcik
- Department of Tissue Engineering and Regenerative Medicine, Medical University of Lublin, Chodźki 1 Street, 20-093 Lublin, Poland; (A.P.); (M.W.)
| | - Rafał Typek
- Department of Chromatography, Institute of Chemical Sciences, Faculty of Chemistry, Maria Curie Sklodowska University in Lublin, 20-031 Lublin, Poland;
| | - Katarzyna Wojciechowska
- Chair and Department of Applied Pharmacy, Medical University of Lublin, Chodźki 1, 20-093 Lublin, Poland; (E.P.); (K.W.)
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Bonassi G, Lavelli V. Hydration and Fortification of Common Bean ( Phaseolus vulgaris L.) with Grape Skin Phenolics-Effects of Ultrasound Application and Heating. Antioxidants (Basel) 2024; 13:615. [PMID: 38790720 PMCID: PMC11117595 DOI: 10.3390/antiox13050615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2024] [Revised: 05/14/2024] [Accepted: 05/16/2024] [Indexed: 05/26/2024] Open
Abstract
Ultrasound (US)-assisted soaking combined with fortification with red grape skin (GS) phenolics was applied on two Phaseolus varieties, namely White Kidney Bean (WKB) and Cranberry Bean (CB), before heat treatment. The aims were to investigate: (a) the effect of US application on the kinetic of hydration; (b) the extent of absorption of different phenolic classes of GS into the beans and the resulting effect on antioxidant activity; (c) the effects of heat treatment on the phenolic fraction and antioxidant activity of GS extract- and water-soaked beans. US fastened the soaking step of both WKB and CB beans, which showed the sigmoidal and the downward concave shape hydration curves, respectively. Anthocyanins, flavonols, flavanol and phenolic acids levels increased with GS soaking, but US application was effective only for increasing the level of flavonols, while it favored the loss of endogenous phenolic acids and it did not affect the uptake of anthocyanins and flavanols. Heat treatment decreased the levels of most of phenolic compounds, but increased the levels of monomeric flavanols. Overall, the antioxidant activity was 40% higher in WKB and 53% higher in CB upon GS-fortification than in the control beans, despite the effects of heating. This fortification strategy could be applied for value addition of varieties low in phenolics or as a pre-treatment before intensive processing.
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Affiliation(s)
| | - Vera Lavelli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy;
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Cerdá-Bernad D, D’costa AS, Moreno DA, Bordenave N, Frutos MJ. Functional Model Beverages of Saffron Floral By-Products: Polyphenolic Composition, Inhibition of Digestive Enzymes, and Rheological Characterization. Foods 2024; 13:1440. [PMID: 38790740 PMCID: PMC11120039 DOI: 10.3390/foods13101440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2024] [Revised: 05/01/2024] [Accepted: 05/04/2024] [Indexed: 05/26/2024] Open
Abstract
Despite the rapid and dynamic evolution of research into dietary polyphenols, there is still a knowledge gap regarding their bioaccessibility since it could be influenced by the chemical and nutritional compositions of the food matrix. This study aimed to describe the impact of food thickeners (xanthan gum, guar gum, β-glucan, pectin) on the bioactivity of flavonoids from saffron floral by-products in model beverages before and after thermal processing. The different beverage formulas were characterized in terms of polyphenolic composition using HPLC-DAD-ESI-MSn and rheological properties. The impact of food thickeners and thermal processing on the inhibition of digestive enzymes was also determined. The model beverages mainly presented glycosylated flavonols (of kaempferol, quercetin, and isorhamnetin), with a reduced content in some heat-treated samples. The inhibitory effect on α-amylase was only detected in heat-treated beverages, showing the formulation without any thickener to have the greatest inhibitory effect. Finally, the presence of saffron floral by-products in the beverages showed a tendency to decrease the flow consistency index (K) and an increase in the flow behavior index (n), most probably driven by the aggregation of phenolics with thickeners. Therefore, this research provides new insights into the development of flavonoid-rich beverages in order to ensure that they exert the expected beneficial effects after their ingestion.
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Affiliation(s)
- Débora Cerdá-Bernad
- Agro-Food Technology Department, CIAGRO-UMH, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Miguel Hernández University, 03312 Orihuela, Spain;
| | - Adrian S. D’costa
- School of Chemistry and Biomolecular Sciences, Faculty of Sciences, University of Ottawa, Ottawa, ON K1N 6N5, Canada; (A.S.D.); (N.B.)
| | - Diego A. Moreno
- Phytochemistry and Healthy Food Lab, Department of Food Science and Technology, CEBAS, CSIC, Campus Universitario de Espinardo-25, 30100 Murcia, Spain;
| | - Nicolas Bordenave
- School of Chemistry and Biomolecular Sciences, Faculty of Sciences, University of Ottawa, Ottawa, ON K1N 6N5, Canada; (A.S.D.); (N.B.)
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8L1, Canada
- INRAE, Avignon Université, UMR SQPOV, 84000 Avignon, France
| | - María José Frutos
- Agro-Food Technology Department, CIAGRO-UMH, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Miguel Hernández University, 03312 Orihuela, Spain;
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Ben Farhat M, Mehdaoui Y, Selmi S, Saidani-Tounsi M, Abdelly C. Domestic cooking effects on nutritional quality and phytochemical contents of zinc biofortified Lepidium sativum L. sprouts. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024:1-11. [PMID: 38654589 DOI: 10.1080/09603123.2024.2345376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Accepted: 04/16/2024] [Indexed: 04/26/2024]
Abstract
The impact of the common cooking practices on the nutritional value and the antioxidant contents of Lepidium sativum zinc biofortified sprouts was assessed in the present investigation. Garden cress sprouts showed an increase of dry matter, ash, proteins, carbohydrates, sodium, iron and zinc contents according to the applied cooking process. Antinutrient and pigment contents (chlorophylls, carotenoids and anthocyans) were diminished by applying various cooking treatments. A significant drop of total phenolic (25.57 - 60.87%) and total flavonoid contents (58.04 - 71.86%), catechin hydrate (81.90 - 96.15%), sinapic acid (62.44 - 84.79%), myricitin (97.62 - 99.12%) and rutin (52.83 - 83.41%) was detected in cooked plant material. Nevertheless, cooking practices raised the caffeic acid contents by 21.97 to 29.74% and boil and steam cooking increased the chlorogenic acid amounts by 1.89% and 9.28%, respectively. Microwaving favored an improvement of the antioxidant performances. Overall, Microwaving permitted good nutrients retention along with the best antioxidant performances.
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Affiliation(s)
- Mouna Ben Farhat
- Laboratoire des Plantes Aromatiques et Médicinales, Centre de Biotechnologie de Borj-Cédria, Hammam-Lif,BP, Tunisia
| | - Yasmina Mehdaoui
- Laboratoire des Plantes Extrêmophiles, Centre de Biotechnologie de Borj-Cédria, Hammam-Lif,BP, Tunisia
| | - Sawsen Selmi
- Laboratoire des Plantes Aromatiques et Médicinales, Centre de Biotechnologie de Borj-Cédria, Hammam-Lif,BP, Tunisia
| | - Moufida Saidani-Tounsi
- Laboratoire des Plantes Aromatiques et Médicinales, Centre de Biotechnologie de Borj-Cédria, Hammam-Lif,BP, Tunisia
| | - Chedly Abdelly
- Laboratoire des Plantes Extrêmophiles, Centre de Biotechnologie de Borj-Cédria, Hammam-Lif,BP, Tunisia
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Galicia-Campos E, García-Villaraco A, Montero-Palmero MB, Gutiérrez-Mañero FJ, Ramos-Solano B. Bacillus G7 improves adaptation to salt stress in Olea europaea L. plantlets, enhancing water use efficiency and preventing oxidative stress. Sci Rep 2023; 13:22507. [PMID: 38110443 PMCID: PMC10728083 DOI: 10.1038/s41598-023-49533-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Accepted: 12/09/2023] [Indexed: 12/20/2023] Open
Abstract
In addition to genetic adaptative mechanisms, plants retrieve additional help from the surrounding microbiome, especially beneficial bacterial strains (PGPB) that contribute to plant fitness by modulating plant physiology to fine-tune adaptation to environmental changes. The aim of this study was to determine the mechanisms by which the PGPB Bacillus G7 stimulates the adaptive mechanisms of Olea europaea plantlets to high-salinity conditions, exploring changes at the physiological, metabolic and gene expression levels. On the one hand, G7 prevented photosynthetic imbalance under saline stress, increasing the maximum photosynthetic efficiency of photosystem II (Fv/Fm) and energy dissipation (NPQ) and protecting against photooxidative stress. On the other hand, despite the decrease in effective PSII quantum yield (ΦPSII), net carbon fixation was significantly improved, resulting in significant increases in osmolytes and antioxidants, suggesting an improvement in the use of absorbed energy. Water use efficiency (WUE) was significantly improved. Strong genetic reprogramming was evidenced by the transcriptome that revealed involvement of the ABA-mediated pathway based on upregulation of ABA synthesis- and ABA-sensing-related genes together with a strong downregulation of the PLC2 phosphatase family, repressors of ABA-response elements and upregulation of ion homeostasis-related genes. The ion homeostasis response was activated faster in G7-treated plants, as suggested by qPCR data. All these results reveal the multitargeted improvement of plant metabolism under salt stress by Bacillus G7, which allows growth under water limitation conditions, an excellent trait to develop biofertilizers for agriculture under harsh conditions supporting the use of biofertilizers among the new farming practices to meet the increasing demand for food.
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Affiliation(s)
- Estrella Galicia-Campos
- Facultad de Farmacia, Universidad San Pablo-CEU Universities, Ctra. Boadilla del Monte km 5.3, Boadilla del Monte, 28668, Madrid, Spain
| | - Ana García-Villaraco
- Facultad de Farmacia, Universidad San Pablo-CEU Universities, Ctra. Boadilla del Monte km 5.3, Boadilla del Monte, 28668, Madrid, Spain
| | - Ma Belén Montero-Palmero
- Facultad de Farmacia, Universidad San Pablo-CEU Universities, Ctra. Boadilla del Monte km 5.3, Boadilla del Monte, 28668, Madrid, Spain
| | - F Javier Gutiérrez-Mañero
- Facultad de Farmacia, Universidad San Pablo-CEU Universities, Ctra. Boadilla del Monte km 5.3, Boadilla del Monte, 28668, Madrid, Spain
| | - Beatriz Ramos-Solano
- Facultad de Farmacia, Universidad San Pablo-CEU Universities, Ctra. Boadilla del Monte km 5.3, Boadilla del Monte, 28668, Madrid, Spain.
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Semwal P, Painuli S, Begum J P S, Jamloki A, Rauf A, Olatunde A, Mominur Rahman M, Mukerjee N, Ahmed Khalil A, Aljohani ASM, Al Abdulmonem W, Simal-Gandara J. Exploring the nutritional and health benefits of pulses from the Indian Himalayan region: A glimpse into the region's rich agricultural heritage. Food Chem 2023; 422:136259. [PMID: 37150115 DOI: 10.1016/j.foodchem.2023.136259] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 04/24/2023] [Accepted: 04/25/2023] [Indexed: 05/09/2023]
Abstract
Pulses have been consumed worldwide for over 10 centuries and are currently among the most widely used foods. They are not economically important, but also nutritionally beneficial as they constitute a good source of protein, fibre, vitamins and minerals such as iron, zinc, folate and magnesium. Pulses, but particularly species such as Macrotyloma uniflorum, Phaseolus vulgaris L., Glycine max L. and Vigna umbellate, are essential ingredients of the local diet in the Indian Himalayan Region (IHR). Consuming pulses can have a favourable effect on cardiovascular health as they improve serum lipid profiles, reduce blood pressure, decrease platelet activity, regulate blood glucose and insulin levels, and reduce inflammation. Although pulses also contain anti-nutritional compounds such as phytates, lectins or enzyme inhibitors, their deleterious effects can be lessened by using effective processing and cooking methods. Despite their great potential, however, the use of some pulses is confined to IHR regions. This comprehensive review discusses the state of the art in available knowledge about various types of pulses grown in IHR in terms of chemical and nutritional properties, health effects, accessibility, and agricultural productivity.
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Affiliation(s)
- Prabhakar Semwal
- Department of Life Sciences, Graphic Era Deemed to be University, Dehradun 248002, Uttarakhand, India.
| | - Sakshi Painuli
- Uttarakhand Council for Biotechnology, Premnagar, Dehradun 248006, Uttarakhand, India
| | - Shabaaz Begum J P
- Department of Life Sciences, Graphic Era Deemed to be University, Dehradun 248002, Uttarakhand, India
| | - Abhishek Jamloki
- High Altitude Plant Physiology Research Centre (HAPPRC), H.N.B. Garhwal University, Srinagar, Uttarakhand, India
| | - Abdur Rauf
- Department of Chemistry, University of Swabi, Anbar-23561, Khyber, Pakhtunkhwa, Pakistan.
| | - Ahmed Olatunde
- Department of Medical Biochemistry, Abubakar Tafawa Balewa University, Bauchi 740272, Nigeria
| | - Md Mominur Rahman
- Department of Pharmacy, Faculty of Allied Health Sciences, Daffodil International University, Dhaka 1207, Bangladesh
| | - Nobendu Mukerjee
- Department of Microbiology, Ramakrishna Mission Vivekananda Centenary College, West Bengal, Kolkata 700118, India; Department of Health Sciences, Novel Global Community Educational Foundation, Australia
| | - Anees Ahmed Khalil
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
| | - Abdullah S M Aljohani
- Department of Veterinary of Medicine, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia
| | - Waleed Al Abdulmonem
- Department of Pathology, College of Medicine Qassim University, Buraydah, Saudi Arabia
| | - Jesus Simal-Gandara
- Universidade de Vigo, Nutrition and Bromatology Group, Analytical Chemistry and Food Science Department, Faculty of Science, Ourense, Spain.
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Contreras J, Alcázar-Valle M, Lugo-Cervantes E, Luna-Vital DA, Mojica L. Mexican Native Black Bean Anthocyanin-Rich Extracts Modulate Biological Markers Associated with Inflammation. Pharmaceuticals (Basel) 2023; 16:874. [PMID: 37375821 DOI: 10.3390/ph16060874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 06/08/2023] [Accepted: 06/09/2023] [Indexed: 06/29/2023] Open
Abstract
This work aimed to obtain and characterize anthocyanin-rich extracts (ARE) from native black beans and evaluate their antioxidant and anti-inflammatory potential. The initial extract was obtained by supercritical fluids (RE) and purified using Amberlite® XAD-7 resin (PE). RE and PE were fractionated using countercurrent chromatography, and four fractions were obtained (REF1 and REF2 from RE, PEF1, and PEF2 from PE). ARE and fractions were characterized, and the biological potential was evaluated. ABTS IC50 values ranged from 7.9 to 139.2 (mg C3GE/L), DPPH IC50 ranged from 9.2 to 117.2 (mg C3GE/L), and NO IC50 ranged from 0.6 to143.8 (mg C3GE/L) (p < 0.05). COX-1 IC50 ranged from 0.1 to 0.9 (mg C3GE/L), COX-2 IC50 ranged from 0.01 to 0.7 (mg C3GE/L), and iNOS IC50 ranged from 0.9 to 5.6 (mg C3GE/L) (p < 0.05). The theoretical binding energy for phenolic compounds ranged from -8.45 to -1.4 kcal/mol for COX-1, from -8.5 to -1.8 kcal/mol for COX-2, and from -7.2 to -1.6 kcal/mol for iNOS. RE and REF2 presented the highest antioxidant and anti-inflammatory potential. Countercurrent chromatography effectively isolates and purifies bioactive compounds while maintaining their biological potential. Native black beans present an attractive phytochemical profile and could be used as ingredients in nutraceuticals and functional foods.
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Affiliation(s)
- Jonhatan Contreras
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad Zapopan, Camino Arenero 1227, El Bajío del Arenal, Zapopan 45019, Jalisco, Mexico
| | - Montserrat Alcázar-Valle
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad Zapopan, Camino Arenero 1227, El Bajío del Arenal, Zapopan 45019, Jalisco, Mexico
| | - Eugenia Lugo-Cervantes
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad Zapopan, Camino Arenero 1227, El Bajío del Arenal, Zapopan 45019, Jalisco, Mexico
| | - Diego A Luna-Vital
- Tecnologico de Monterrey, The Institute for Obesity Research, Avenida Eugenio Garza Sada 2501, Monterrey 64849, NL, Mexico
| | - Luis Mojica
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad Zapopan, Camino Arenero 1227, El Bajío del Arenal, Zapopan 45019, Jalisco, Mexico
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Nina N, Theoduloz C, Paillán H, Jiménez-Aspee F, Márquez K, Schuster K, Becker L, Oellig C, Frank J, Schmeda-Hirschmann G. Chemical profile and bioactivity of Chilean bean landraces (Phaseolus vulgaris L.). J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023] Open
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Saleem M, Tahir A, Ahmed M, Khan A, Burak LC, Hussain S, Song L. Development of functional yogurt by using freeze-drying on soybean and mung bean peel powders. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2023. [DOI: 10.3389/fsufs.2023.1083389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023] Open
Abstract
IntroductionPlant-based yogurt has earned much interest in current times due to the rising demand for milk substitutes, which is tied to ethical and health needs.MethodsFreeze-drying impact on soybean peel powder (SPP) and mung bean peel powder (MPP) and their use in creating functional yogurt at various concentrations was checked. In functional yogurt, total flavonoid content (TFC), total phenolic content (TPC), antioxidant activity and chemical profile are checked.ResultsThe maximum concentration of TPC was 4.65±0.05 (mg GAE/g), TFC was 1.74±0.05 (CE mg/g) and 82.99 ± 0.02 % antioxidant activity was calculated in sample T6, having the highest concentration of SPP, which was substantially more significant than the treatment samples containing MPP. Sensory attributes of the yogurt samples were analyzed, which indicated a decrease when SPP and MPP values increased when introduced at 3 or 6 % of an optimum level. There was no notable loss of the sensory profile compared to the control group. The results were found to be significant at p < 0.05. The freeze-dried SPP had the complete chemical composition compared to MPP except for ash and fiber content.DiscussionThe physicochemical profile of the treatments of functional yogurt had a linear proportional connection in the percentage of both powders in the meantime. When both the dry level of powders increased, the protein and fat levels decreased. In the food industry, the freeze-dried soybean peel and the peel of mung bean can be utilized in functional yogurt as a source of bioactive components.
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Belhaj Amor G, Ben Farhat M, Beji-Serairi R, Selmi S, Saidani-Tounsi M, Abdelly C. Impact of cooking treatments on nutritional quality, phytochemical composition and antioxidant properties of Lepidium sativum L. seeds. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01851-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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Liao X, Miao Q, Yang J, Olajide TM, Wang S, Liu H, Huang J. Changes in phenolic compounds and antioxidant activities of “nine steaming nine sun-drying” black soybeans before and after in vitro simulated gastrointestinal digestion. Food Res Int 2022; 162:111960. [DOI: 10.1016/j.foodres.2022.111960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 08/05/2022] [Accepted: 09/18/2022] [Indexed: 11/04/2022]
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Coe S, Spiro A. Cooking at home to retain nutritional quality and minimise nutrient losses: A focus on vegetables, potatoes and pulses. NUTR BULL 2022; 47:538-562. [PMID: 36299246 DOI: 10.1111/nbu.12584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 08/12/2022] [Accepted: 09/27/2022] [Indexed: 01/04/2023]
Abstract
Cooking at home has experienced a decline in many countries since the mid-20th century. As rates of obesity have increased, there has been an emphasis on more frequent home cooking, including its incorporation into several food-based dietary guidelines around the world as a strategy to improve dietary quality. With the recent trend towards the adoption of diets richer in plant-based foods, many consumers cooking at home may now be cooking plant foods such as vegetables, potatoes and pulses more often. It is, therefore, timely to explore the impact that different home cooking methods have on the range of nutrients (e.g. vitamin C and folate) and bioactive phytochemicals (e.g. carotenoids and polyphenols) that such plant foods provide, and this paper will explore this and whether advice can be tailored to minimise such losses. The impact of cooking on nutritional quality can be both desirable and/or undesirable and can vary according to the cooking method and the nutrient or phytochemical of interest. Cooking methods that expose plant foods to high temperatures and/or water for long periods of time (e.g. boiling) may be the most detrimental to nutrient content, whereas other cooking methods such as steaming or microwaving may help to retain nutrients, particularly those that are water-soluble. Dishes that use cooking liquids may retain nutrients that would have been lost through leaching. It may be helpful to provide the public with more information about better methods to prepare and cook plant foods to minimise any nutrient losses. However, for some nutrients/phytochemicals the insufficient and inconsistent research findings make clear messages around the optimal cooking method difficult, and factors such as bioaccessibility rather than just quantity may also be important to consider.
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Affiliation(s)
- Sarah Coe
- British Nutrition Foundation, London, UK
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Peach palm (Bactris gasipaes Kunth) and mammee apple (Mammea americana L.) seeds: Properties and potential of application in industry. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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14
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Gonzalez-Nahm S, Marchesoni J, Maity A, Maguire RL, House JS, Tucker R, Atkinson T, Murphy SK, Hoyo C. Maternal Mediterranean Diet Adherence and Its Associations with Maternal Prenatal Stressors and Child Growth. Curr Dev Nutr 2022; 6:nzac146. [PMID: 36406812 PMCID: PMC9665863 DOI: 10.1093/cdn/nzac146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2022] [Revised: 08/19/2022] [Accepted: 09/23/2022] [Indexed: 11/16/2022] Open
Abstract
Background Psychosocial and physiologic stressors, such as depression and obesity, during pregnancy can have negative consequences, such as increased systemic inflammation, contributing to chronic disease for both mothers and their unborn children. These conditions disproportionately affect racial/ethnic minorities. The effects of recommended dietary patterns in mitigating the effects of these stressors remain understudied. Objectives We aimed to evaluate the relations between maternal Mediterranean diet adherence (MDA) and maternal and offspring outcomes during the first decade of life in African Americans, Hispanics, and Whites. Methods This study included 929 mother-child dyads from the NEST (Newborn Epigenetics STudy), a prospective cohort study. FFQs were used to estimate MDA in pregnant women. Weight and height were measured in children between birth and age 8 y. Multivariable linear regression models were used to examine associations between maternal MDA, inflammatory cytokines, and pregnancy and postnatal outcomes. Results More than 55% of White women reported high MDA during the periconceptional period compared with 22% of Hispanic and 18% of African American women (P < 0.05). Higher MDA was associated with lower likelihood of depressive mood (β = -0.45; 95% CI: -0.90, -0.18; P = 0.02) and prepregnancy obesity (β = -0.29; 95% CI: -0.57, -0.0002; P = 0.05). Higher MDA was also associated with lower body size at birth, which was maintained to ages 3-5 and 6-8 y-this association was most apparent in White children (3-5 y: β = -2.9, P = 0.02; 6-8 y: β = -3.99, P = 0.01). Conclusions If replicated in larger studies, our data suggest that MDA provides a potent avenue by which effects of prenatal stressors on maternal and fetal outcomes can be mitigated to reduce ethnic disparities in childhood obesity.
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Affiliation(s)
- Sarah Gonzalez-Nahm
- Department of Nutrition, University of Massachusetts Amherst, Amherst, MA, USA
| | - Joddy Marchesoni
- Department of Biological Sciences, North Carolina State University, Raleigh, NC, USA
| | - Arnab Maity
- Department of Statistics, North Carolina State University, Raleigh, NC, USA
| | - Rachel L Maguire
- Department of Biological Sciences, North Carolina State University, Raleigh, NC, USA
| | - John S House
- National Institute of Environmental Health Sciences, Durham, NC, USA
| | - Rachel Tucker
- Department of Biological Sciences, North Carolina State University, Raleigh, NC, USA
| | - Tamara Atkinson
- Department of Biological Sciences, North Carolina State University, Raleigh, NC, USA
| | - Susan K Murphy
- Department of Obstetrics and Gynecology, Duke University, Durham, NC, USA
| | - Cathrine Hoyo
- Department of Biological Sciences, North Carolina State University, Raleigh, NC, USA
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15
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Karami Z, Duangmal K. Health Promoting and Functional Activities of Peptides from Vigna Bean and Common Bean Hydrolysates: Process to Increase Activities and Challenges. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2122988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Zohreh Karami
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | - Kiattisak Duangmal
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
- Emerging Processes for Food Functionality Design Research Unit, Chulalongkorn University, Bangkok, Thailand
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16
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Chitosan augments bioactive properties and drought resilience in drought-induced red kidney beans. Food Res Int 2022; 159:111597. [DOI: 10.1016/j.foodres.2022.111597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 06/23/2022] [Accepted: 06/28/2022] [Indexed: 11/21/2022]
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17
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Sasikumar R, Jaiswal AK. Influence of pediocin‐assisted thermosonication treatment on phytonutrients, microbial and sensory qualities of blood fruit juice. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Raju Sasikumar
- Department of Agribusiness Management and Food Technology, North‐Eastern Hill University (NEHU), Tura Campus Tura Meghalaya India
| | - Amit K. Jaiswal
- School of Food Science and Environmental Health Technological University Dublin – City, Campus, Grangegorman Dublin Ireland
- Technological University Dublin – City Campus, Grangegorman Environmental Sustainability and Health Institute Dublin Ireland
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18
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Shi Z, Liu Y, Hu Z, Liu L, Yan Q, Geng D, Wei M, Wan Y, Fan G, Yang H, Yang P. Effect of radiation processing on phenolic antioxidants in cereal and legume seeds: A review. Food Chem 2022; 396:133661. [PMID: 35849987 DOI: 10.1016/j.foodchem.2022.133661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 07/02/2022] [Accepted: 07/06/2022] [Indexed: 11/29/2022]
Abstract
Phenolic compounds in cereal and legume seeds show numerous benefits to human health mainly because of their good antioxidant capacity. However, long-term storage and some improper preservation may reduce their antioxidant potential. It is necessary to retain or modify the phenolic antioxidants with improved technology before consumption. Radiation processing is usually applied as a physical method to extend the shelf life and retain the quality of plant produce. However, the effect of radiation processing on phenolic antioxidants in cereal and legume seeds is still not well understood. This review summarizes recent research on the effect of radiation, including ionizing and nonionizing radiation on the content and profile of phenolic compounds, and antioxidant activities in cereal and legume seeds, the influencing factors and possible mechanisms are also discussed. The article will improve the understanding of radiation effect on phenolic antioxidants, and promote the radiation modification of natural phenolic compounds in cereal and legume seeds and other sources.
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Affiliation(s)
- Zhiqiang Shi
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China.
| | - Ying Liu
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China
| | - Zhiming Hu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Sichuan 610106, PR China
| | - Liu Liu
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China
| | - Qinghai Yan
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China
| | - Dandan Geng
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China
| | - Min Wei
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China.
| | - Yan Wan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Sichuan 610106, PR China.
| | - Gaoqiong Fan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Ministry of Science and Technology, Chengdu, Sichuan 611130, PR China
| | - Hongkun Yang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Ministry of Science and Technology, Chengdu, Sichuan 611130, PR China
| | - Pinghua Yang
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China
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19
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Kajiwara V, Moda-Cirino V, dos Santos Scholz MB. Studies on nutritional and functional properties of various genotypes of Andean beans. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1468-1477. [PMID: 35250070 PMCID: PMC8882544 DOI: 10.1007/s13197-021-05157-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/13/2021] [Accepted: 05/26/2021] [Indexed: 11/29/2022]
Abstract
Andean bean group have a wide number of genotypes and are available as a source of nutrients and antioxidant compounds in a diet. Proteins, minerals, phenolic compounds, phytic acid, and antioxidant activity were evaluated in 14 white, red, and mottled seed coat genotypes. The Ca, Mg and Cu contents presented the greatest variability. The white seed coat genotypes presented lower phenolic compounds and antioxidant activity levels than the red and mottled seed coat genotypes. A strong correlation between phenolic compounds and antioxidant activity was observed, and hierarchical cluster analysis showed the formation of three groups (G1, G2 and G3). G1 and G2 can be recommended to individuals who want foods with a high content of antioxidant compounds, while any group can be consumed to meet the demand for a diet rich in minerals. G1 and G3 can be recommended to individuals who want a diet high in protein. Changes in eating habits are a barrier to incorporating new sources of nutrients into a traditional diet. However, Andean beans can easily be incorporated into the diets of those who already consume beans daily, as Andean beans can be prepared in the same manner as other beans. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05157-7.
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Affiliation(s)
- Vania Kajiwara
- Master of Conservationist Agronomy, Agronomic Institute of Paraná State-IAPAR, Rod. Celso Garcia Cid Km 375, Londrina, Paraná 86047-902 Brazil
| | - Vânia Moda-Cirino
- Breeding Department, Agronomic Institute of Paraná State- IAPAR, Rod. Celso Garcia Cid Km 375, Londrina, Paraná 86047-902 Brazil
| | - Maria Brígida dos Santos Scholz
- Vegetal Physiology Department, Agronomic Institute of Paraná State- IAPAR, Rod. Celso Garcia Cid Km 375, Londrina, Paraná 86047-902 Brazil
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21
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Wongwisitchai S, Kijpatanasilp I, Assatarakul K. Changes in content of bioactive constituents and antioxidant activity of riceberry after food processing and degradation kinetics during storage. J Food Sci 2022; 87:1096-1107. [PMID: 35150138 DOI: 10.1111/1750-3841.16069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 01/09/2022] [Accepted: 01/11/2022] [Indexed: 11/27/2022]
Abstract
The effect of roasting temperature (70, 120, 140°C) and food processing (soaking, steaming, and roasting) on the content of bioactive constituents (total phenolic content, total flavonoid content, total anthocyanin, and γ-oryzanol) and antioxidant activity of processed riceberry were investigated. In addition, the degradation kinetics of bioactive constituents and antioxidant activity during storage were assessed using zero-order and first-order kinetic models. Results showed riceberry roasted at 120°C had the highest total anthocyanin content and antioxidant activity. In addition, riceberry obtained from roasting exhibited the highest bioactive compound and antioxidant activity. Besides, first-order kinetic was confirmed as the best-fitted model to describe degradation of bioactive constituents and antioxidant activity of processed riceberry during storage. This finding suggested that roasting at 120°C was chosen as an optimum condition to maximize the content of bioactive constituents and antioxidant activity and kinetic models provided a better understanding of antioxidant property reduction of processed riceberry during storage. PRACTICAL APPLICATION: Riceberry is an abundant source of bioactive constituents with beneficial health effects leading to a development of functional food product. However, processing may negatively affect biological properties of riceberry and bioactive constituent degradation of processed riceberry during storage has not been previously reported. Therefore, different processes were investigated to determine the effect on bioactive constituents and antioxidant activity of riceberry, and the degradation kinetic model of bioactive constituents during storage was also studied. Optimum processing is appropriate to design riceberry containing high concentration of bioactive constituents and antioxidant activity, which could be considered as a functional diet for health-conscious consumer.
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Affiliation(s)
- Sirinan Wongwisitchai
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | - Isaya Kijpatanasilp
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | - Kitipong Assatarakul
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
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22
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MAI THA, TRAN TTT, LE VVM. Protection of antioxidants in pitaya (Hylocereus undatus) peel: effects of blanching conditions on polyphenoloxidase, peroxidase and antioxidant activities. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.112921] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Thi Hai Anh MAI
- Ho Chi Minh City University of Technology, Vietnam; VNU-HCM, Linh Trung Ward, Vietnam; Tay Nguyen University, Vietnam
| | - Thi Thu Tra TRAN
- Ho Chi Minh City University of Technology, Vietnam; VNU-HCM, Linh Trung Ward, Vietnam
| | - Van Viet Man LE
- Ho Chi Minh City University of Technology, Vietnam; VNU-HCM, Linh Trung Ward, Vietnam
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23
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Hernandez-Aguilar C, Palma-Tenango M, Miguel-Chavez RS, Dominguez-Pacheco A, Soto-Hernández M, del Carmen Valderrama Bravo M, Ivanov R, Ordoñez-Miranda J. Induced changes of phenolic compounds in turmeric bread by UV-C radiation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [PMCID: PMC8617559 DOI: 10.1007/s11694-021-01231-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Phenolic compounds of breads added with turmeric at different concentrations (A: 0, B: 1.25, C: 2.5, D: 5 and E:10%) and radiated by UV-C (I. 0, II. 15, III. 30 and IV. 60 s), have been evaluated by HPLC (High-performance liquid chromatography). It is shown that: (i) UV-C radiation modifies the content of phenolic compounds as a function of the percentage of addition of turmeric and the exposure time. There were significant differences (ρ ≤ 0.05) in the concentration of phenolic acids of the turmeric bread (TB): 0 s (sinapic, chlorogenic, protocatechuic), 15 s (chlorogenic, ferulic, protocatechuic, p-hydroxybenzoic, gallic), 30 s (chlorogenic and gallic) and 60 s (chlorogenic). (ii) In TB without radiation appeared, the sinapic, beta resorcylic, syringic and ferulic acids. In the radiation of bread at 15 s, the phenolic acids chlorogenic, ferulic, protocatechuic, p-hydroxybenzoic, gallic, had the highest concentration in the breads added with turmeric at 10% (0.02 μg mL−1), 10% (0.38 μg mL−1), 1.25, 2.5, 5% (0.39 μg mL−1), 10% (1.06 μg mL −1) and 0% (1.10 μg mL−1). (iii) There was a degradation of phenolic acids due to UV-C radiation at 30 and 60 s. At 15 s radiation, sinapic, beta resorcylic, syringic and ferulic acids were not detected in turmeric breads from breads added with turmeric at (1.25, 1.25, 0 and 0%). In radiation at 60 s, beta resorcylic, syringic and ferulic acids were not detected in any bread added with turmeric. In addition, measurements of proximate chemistry, color, sensory analysis, and number of fungal colonies were performed. It is important to mention that the sanitary quality is improved by both UV-C radiation and turmeric. However, the highest results in sanitary quality improvement were due to turmeric.
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24
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Phenolic compounds in Swedish dried pulses: Characterization, retention and distribution during hydrothermal treatment processes. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104056] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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25
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Neder-Suárez D, Lardizabal-Gutiérrez D, Zazueta-Morales JDJ, Meléndez-Pizarro CO, Delgado-Nieblas CI, Ramírez Wong B, Gutiérrez-Méndez N, Hernández-Ochoa LR, Quintero-Ramos A. Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization. Antioxidants (Basel) 2021; 10:antiox10091368. [PMID: 34573000 PMCID: PMC8465905 DOI: 10.3390/antiox10091368] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/22/2021] [Accepted: 08/24/2021] [Indexed: 11/25/2022] Open
Abstract
The effect of extrusion cooking on bioactive compounds in third-generation snacks (TGSE) and microwave-expanded snacks (MWSE) prepared using black bean, blue maize, and chard (FBCS) was evaluated. FBCS was extruded at different moisture contents (MC; 22.2–35.7%), extrusion temperatures (ET; 102–142 °C), and screw speeds (SP; 96–171 rpm). Total anthocyanin content (TAC), contents of individual anthocyanins, viz., cyanidin-3-glucoside, malvidin-3-glucoside, pelargonidin-3-glucoside, pelargonidin-3-5-diglucoside, and delphinidin-3-glucoside chloride, total phenolic content (TPC), antioxidant activity (AA), and color parameters were determined. TAC and individual anthocyanin levels increased with the reduction in ET. ET and MC affected the chemical and color properties; increase in ET caused a significant reduction in TPC and AA. Microwave expansion reduced anthocyanin content and AA, and increased TPC. Extrusion under optimal conditions (29% MC, 111 rpm, and 120 °C) generated products with a high retention of functional compounds, with high TAC (41.81%) and TPC (28.23%). Experimental validation of optimized process parameters yielded an average error of 13.73% from the predicted contents of individual anthocyanins. Results suggest that the TGSE of FBCS obtained by combining extrusion and microwave expansion achieved significant retention of bioactive compounds having potential physiological benefits for humans.
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Affiliation(s)
- David Neder-Suárez
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico; (D.N.-S.); (C.O.M.-P.); (N.G.-M.); (L.R.H.-O.)
| | - Daniel Lardizabal-Gutiérrez
- Centro de Investigación en Materiales Avanzados, S. C. Avenida Miguel de Cervantes 120, Complejo Industrial Chihuahua, Chihuahua 31109, Mexico;
| | - José de Jesús Zazueta-Morales
- Programa de Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, Culiacán 80013, Mexico; (J.d.J.Z.-M.); (C.I.D.-N.)
| | - Carmen Oralia Meléndez-Pizarro
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico; (D.N.-S.); (C.O.M.-P.); (N.G.-M.); (L.R.H.-O.)
| | - Carlos Iván Delgado-Nieblas
- Programa de Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, Culiacán 80013, Mexico; (J.d.J.Z.-M.); (C.I.D.-N.)
| | - Benjamín Ramírez Wong
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Rosales y Blvd. Luis Encinas s/n, Hermosillo 83000, Mexico;
| | - Néstor Gutiérrez-Méndez
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico; (D.N.-S.); (C.O.M.-P.); (N.G.-M.); (L.R.H.-O.)
| | - León Raúl Hernández-Ochoa
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico; (D.N.-S.); (C.O.M.-P.); (N.G.-M.); (L.R.H.-O.)
| | - Armando Quintero-Ramos
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico; (D.N.-S.); (C.O.M.-P.); (N.G.-M.); (L.R.H.-O.)
- Correspondence: or
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Development from Jasminum sambac Flower Extracts of Products with Floral Fragrance and Multiple Physiological Activities. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2021; 2021:7657628. [PMID: 34422079 PMCID: PMC8378956 DOI: 10.1155/2021/7657628] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/23/2021] [Revised: 07/15/2021] [Accepted: 08/06/2021] [Indexed: 11/17/2022]
Abstract
To obtain a potential commercial product with floral fragrance and physiological properties from Jasminum sambac flower extracts, enfleurage was conducted for a short time and followed by further extraction through supercritical fluid extraction (SFE). The product extracted through SFE (called 100%SFE) exhibited low physiological activity (including 50.7% antityrosinase activity, 38.6%-45.9% radical scavenging activity, and 6,518-15,003 mg/L half-maximal inhibitory concentration [IC50] of antioxidant activity) and an intense jasmine-like flavor but was nontoxic to CCD-996SK and HEMn cells. By contrast, the residue (called RO) exhibited high physiological activity (94.2%-100%), light jasmine-like flavor, and slight cytotoxicity at the concentration of 4,000 mg/L. When 100%SFE and RO were mixed in the ratio 2 : 8, the resultant mixture exhibited 100% antityrosinase activity, >91.3% radical scavenging activity, strong antioxidant activity (IC50: 273-421 mg/L), high total phenolic content (172.15 mg-GAE/g-extract), noncytotoxicity, and moderately intense jasmine-like flavor; it is also economically competitive. The major antioxidants in these extracts were revealed through gas chromatography-mass spectroscopy (GC-MS). Additionally, the composition and quality of fragrance were confirmed through GC-MS and sensory evaluation, respectively. The major fragrance components in the 2 : 8 extract mixture were benzyl acetate, β-pinene, pentadecyl-2-propyl ester, citronellol, jasminolactone, linalool, farnesol, and jasmone. On the basis of the results, we strongly suggest that the 2 : 8 mixture of extracts from J. sambac flowers can be a powerful antioxidant, whitening, and nontoxic ingredient that can be employed in the pharmaceutical, cosmeceutical, and food industries.
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Espinosa-Páez E, Hernández-Luna CE, Longoria-García S, Martínez-Silva PA, Ortiz-Rodríguez I, Villarreal-Vera MT, Cantú-Saldaña CM. Pleurotus ostreatus: A potential concurrent biotransformation agent/ingredient on development of functional foods (cookies). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111727] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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28
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Cordeiro T, Fernandes I, Pinho O, Calhau C, Mateus N, Faria A. Anthocyanin content in raspberry and elderberry: The impact of cooking and recipe composition. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100316] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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29
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Mecha E, Correia V, Bento da Silva A, Ferreira A, Sepodes B, Figueira ME, Vaz Patto MC, Rosário Bronze M. Improvement of wheat cookies’ nutritional quality, by partial substitution with common bean and maize flours, sustained human glycemia and enhanced satiety perception. Cereal Chem 2021. [DOI: 10.1002/cche.10460] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Elsa Mecha
- Instituto de Tecnologia Química e Biológica António Xavier Universidade Nova de Lisboa, Av. da República Oeiras Portugal
- iBET Instituto de Biologia Experimental e Tecnológica Av. da República Oeiras Portugal
| | - Verónica Correia
- Instituto de Tecnologia Química e Biológica António Xavier Universidade Nova de Lisboa, Av. da República Oeiras Portugal
- Faculdade de Farmácia Universidade de Lisboa Lisboa Portugal
| | - Andreia Bento da Silva
- iBET Instituto de Biologia Experimental e Tecnológica Av. da República Oeiras Portugal
- Faculdade de Farmácia Universidade de Lisboa Lisboa Portugal
- FCT NOVA Faculdade de Ciências e Tecnologia da Universidade Nova de Lisboa Caparica Portugal
| | - António Ferreira
- iBET Instituto de Biologia Experimental e Tecnológica Av. da República Oeiras Portugal
| | - Bruno Sepodes
- Faculdade de Farmácia Universidade de Lisboa Lisboa Portugal
| | | | - Maria Carlota Vaz Patto
- Instituto de Tecnologia Química e Biológica António Xavier Universidade Nova de Lisboa, Av. da República Oeiras Portugal
| | - Maria Rosário Bronze
- Instituto de Tecnologia Química e Biológica António Xavier Universidade Nova de Lisboa, Av. da República Oeiras Portugal
- iBET Instituto de Biologia Experimental e Tecnológica Av. da República Oeiras Portugal
- Faculdade de Farmácia Universidade de Lisboa Lisboa Portugal
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Purification of Anthocyanins Derived from Black Kidney Bean (Phaseolus vulgaris L.) by a Simulated Moving Bed. J CHEM-NY 2021. [DOI: 10.1155/2021/5580756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Purification of anthocyanins derived from black kidney bean (Phaseolus vulgaris L.) by column chromatography and simulated moving bed (SMB) methods was investigated, and the anthocyanins of black kidney bean were identified. The SMB had advantages over column chromatography in processing efficiency, operation cost, and automation degree in contrast testing. The best SMB conditions resulted in purity and yield of black kidney bean anthocyanins of 24.61 ± 0.21% and 87.85 ± 0.32%, respectively. The half maximal inhibitory concentration (IC50) of 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity and 2,2ʹ-azinobis-(3-ethylbenzthiazoline-6-sulphonate) radical (ABTS+∙) scavenging activity was 0.95 and 2.14 of refined anthocyanins, respectively, indicating strong antioxidant capacity. Three anthocyanins were detected and identified by UPLC-Triple-TOF/MS from black kidney bean skins: delphinidin-3-O-glucoside, petunidin-3-O-glucoside, and malvidin-3-O-glucoside. The experimental results suggested that SMB may help promote industrialization and purification of anthocyanins from colored kidney beans as well as from other plant materials.
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31
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Wainaina I, Wafula E, Sila D, Kyomugasho C, Grauwet T, Van Loey A, Hendrickx M. Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality. Compr Rev Food Sci Food Saf 2021; 20:3690-3718. [PMID: 34056842 DOI: 10.1111/1541-4337.12770] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 03/30/2021] [Accepted: 04/20/2021] [Indexed: 11/26/2022]
Abstract
Over the past years, the shift toward plant-based foods has largely increased the global awareness of the nutritional importance of legumes (common beans (Phaseolus vulgaris L.) in particular) and their potential role in sustainable food systems. Nevertheless, the many benefits of bean consumption may not be realized in large parts of the world, since long cooking time (lack of convenience) limits their utilization. This review focuses on the current insights in the cooking behavior (cookability) of common beans and the variables that have a direct and/or indirect impact on cooking time. The review includes the various methods to evaluate textural changes and the effect of cooking on sensory attributes and nutritional quality of beans. In this review, it is revealed that the factors involved in cooking time of beans are diverse and complex and thus necessitate a careful consideration of the choice of (pre)processing conditions to conveniently achieve palatability while ensuring maximum nutrient retention in beans. In order to harness the full potential of beans, there is a need for a multisectoral collaboration between breeders, processors, and nutritionists.
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Affiliation(s)
- Irene Wainaina
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium
| | - Elizabeth Wafula
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium.,Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology (JKUAT), Nairobi, Kenya
| | - Daniel Sila
- Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology (JKUAT), Nairobi, Kenya
| | - Clare Kyomugasho
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium
| | - Tara Grauwet
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium
| | - Ann Van Loey
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium
| | - Marc Hendrickx
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium
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Nutritional, antioxidant and phytochemical characterization of healthy ready-to-eat expanded snack produced from maize/common bean mixture by extrusion. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111053] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Bento JAC, Ribeiro PRV, Alexandre E Silva LM, Alves Filho EG, Bassinello PZ, de Brito ES, Caliari M, Soares Júnior MS. Chemical profile of colorful bean (Phaseolus vulgaris L) flours: Changes influenced by the cooking method. Food Chem 2021; 356:129718. [PMID: 33836354 DOI: 10.1016/j.foodchem.2021.129718] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 03/24/2021] [Accepted: 03/25/2021] [Indexed: 11/26/2022]
Abstract
This study aimed to determine how the cooking methods change the phenolics and saponins profiles, oligosaccharides, antinutrients and antioxidant properties of flours from colorful beans. The autoclave cooking consisted of: 6 h soaking and 5 min cooking (C5); and 20 min cooking without soaking (C20). Both cooking methods significantly promote changes on the chemical compounds studied, and the intensity of these variations were affected by the cultivars. Most of flours of C5 beans presented a lower loss of anthocyanins (3.9-70.0%), DPPH (11.7-87.2%), ABTS (0.0-82.7%), and tannins (0.0-90.0%) compared with C20. The cooked flours of Artico and Realce showed some similarities among chemical compounds, as well as the lowest concentration of tannins (0.0 mg‧g-1), antioxidant activity (0.40 µmol Trolox‧g-1), and higher amounts of oligosaccharides and acetylcholine. Most of cooked flours presented a reduction in phenolics and soyasaponins αg and βg, and an increase in soyasaponins Ba and I and oligosaccharides (mainly C20 flours).
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Affiliation(s)
| | | | | | - Elenilson Godoy Alves Filho
- EMBRAPA Tropical Agroindustry, Street Pernambuco, 2270 - Pici, CP 3761, CEP 60511-110 Fortaleza, Ceará, Brazil.
| | - Priscila Zaczuk Bassinello
- EMBRAPA Rice and Beans, Rodovia GO-462, km 12, Zona Rural, CP 179, CEP 75375-000 Santo Antônio de Goiás, Goiás, Brazil.
| | - Edy Sousa de Brito
- EMBRAPA Tropical Agroindustry, Street Pernambuco, 2270 - Pici, CP 3761, CEP 60511-110 Fortaleza, Ceará, Brazil.
| | - Márcio Caliari
- Food Science and Technology Department, Federal University of Goiás - UFG, CP 131, CEP 74690-900 Goiânia, Goiás, Brazil.
| | - Manoel Soares Soares Júnior
- Food Science and Technology Department, Federal University of Goiás - UFG, CP 131, CEP 74690-900 Goiânia, Goiás, Brazil.
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Verghese M, Willis S, Boateng J, Gomaa A, Kaur R. Effect of Food Processing on Antioxidant Potential, Availability, and Bioavailability. Annu Rev Food Sci Technol 2021; 12:307-329. [PMID: 33492989 DOI: 10.1146/annurev-food-062420-105140] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Antioxidants are understood to play a key role in disease prevention; because of this, research and interest in these compounds are ever increasing. Antioxidative phytochemicals from natural sources are preferred, as some negative implications have been associated with synthetic antioxidants. Beans, nuts, seeds, fruits, and vegetables, to name a few, are important sources of phytochemicals, which have purported health benefits. The aforementioned plant sources are reportedly rich in bioactive compounds, most of which undergo some form of processing (boiling, steaming, soaking) prior to consumption. This article briefly reviews selected plants (beans, nuts, seeds, fruits, and vegetables) and the effects of processing on the antioxidant potential, availability, and bioavailability of phytochemicals, with research from our laboratory and other studies determining the health benefits of and processing effects on bioactive compounds.
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Affiliation(s)
- Martha Verghese
- Department of Food and Animal Sciences, Alabama A&M University, Normal, Alabama 35762-4900, USA;
| | - Shantrell Willis
- Department of Food and Animal Sciences, Alabama A&M University, Normal, Alabama 35762-4900, USA;
| | - Judith Boateng
- Department of Food and Animal Sciences, Alabama A&M University, Normal, Alabama 35762-4900, USA;
| | - Ahmed Gomaa
- Department of Food and Animal Sciences, Alabama A&M University, Normal, Alabama 35762-4900, USA;
| | - Rajwinder Kaur
- Department of Food and Animal Sciences, Alabama A&M University, Normal, Alabama 35762-4900, USA;
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Effects of cooking on phytochemical and antioxidant properties of pigmented and non-pigmented rare Indian rice landraces. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.101928] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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36
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Clark JL, Taylor CG, Zahradka P. Black beans and red kidney beans induce positive postprandial vascular responses in healthy adults: A pilot randomized cross-over study. Nutr Metab Cardiovasc Dis 2021; 31:216-226. [PMID: 32917495 DOI: 10.1016/j.numecd.2020.07.042] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 07/15/2020] [Accepted: 07/25/2020] [Indexed: 11/18/2022]
Abstract
BACKGROUND AND AIMS Consuming pulses (dry beans, dry peas, chickpeas, lentils) over several weeks can improve vascular function and decrease cardiovascular disease risk; however, it is unknown whether pulses can modulate postprandial vascular responses. The objective of this study was to compare different bean varieties (black, navy, pinto, red kidney) and white rice for their acute postprandial effects on vascular and metabolic responses in healthy individuals. METHODS AND RESULTS The study was designed as a single-blinded, randomized crossover trial with a minimum 6 days between consumption of the food articles. Vascular tone (primary endpoint), haemodynamics and serum biochemistry (secondary endpoints) were measured in 8 healthy adults before and at 1, 2, and 6 h after eating ¾ cup of beans or rice. Blood pressure and pulse wave velocity (PWV) were lower at 2 h following red kidney bean and pinto bean consumption compared to rice and navy bean, respectively (p < 0.05). There was greater vasorelaxation 6 h following consumption of darker-coloured beans, as shown by decreased vascular tone: PWV was lower after consuming black bean compared to pinto bean, augmentation pressure was lower after consuming black bean compared to rice and pinto bean, and wave reflection magnitude was lower after consuming red kidney bean and black bean compared to rice, navy bean, and pinto bean (p < 0.05). LDL-cholesterol concentrations were lower 6 h after black bean consumption compared to rice (p < 0.05). CONCLUSION Overall, red kidney and black beans, the darker-coloured beans, elicited a positive effect on the tensile properties of blood vessels, and this acute response may provide insight for how pulses modify vascular function.
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Affiliation(s)
- Jaime L Clark
- Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada; Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Hospital Albrechtsen Research Centre, Winnipeg, MB, R2H 2A6, Canada.
| | - Carla G Taylor
- Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada; Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Hospital Albrechtsen Research Centre, Winnipeg, MB, R2H 2A6, Canada; Department of Physiology and Pathophysiology, Rady Faculty of Health Sciences, University of Manitoba, Winnipeg, MB, R3E 0T5, Canada.
| | - Peter Zahradka
- Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada; Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Hospital Albrechtsen Research Centre, Winnipeg, MB, R2H 2A6, Canada; Department of Physiology and Pathophysiology, Rady Faculty of Health Sciences, University of Manitoba, Winnipeg, MB, R3E 0T5, Canada.
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Eran Nagar E, Berenshtein L, Hanuka Katz I, Lesmes U, Okun Z, Shpigelman A. The impact of chemical structure on polyphenol bioaccessibility, as a function of processing, cell wall material and pH: A model system. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110304] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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38
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Zhang W, Liang L, Pan X, Lao F, Liao X, Wu J. Alterations of phenolic compounds in red raspberry juice induced by high-hydrostatic-pressure and high-temperature short-time processing. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102569] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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39
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Novel approaches in anthocyanin research - Plant fortification and bioavailability issues. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.049] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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40
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Ojo BA, Lu P, Alake SE, Keirns B, Anderson K, Gallucci G, Hart MD, El-Rassi GD, Ritchey JW, Chowanadisai W, Lin D, Clarke S, Smith BJ, Lucas EA. Pinto beans modulate the gut microbiome, augment MHC II protein, and antimicrobial peptide gene expression in mice fed a normal or western-style diet. J Nutr Biochem 2020; 88:108543. [PMID: 33144228 DOI: 10.1016/j.jnutbio.2020.108543] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 10/22/2020] [Accepted: 10/26/2020] [Indexed: 02/07/2023]
Abstract
The onset of type 2 diabetes in obesity is associated with gut dysbiosis and a failure to confine commensal bacteria and toxins to the gut lumen while prebiotics may prevent these effects. This study evaluated the effects of pinto beans (PB) supplementation on cecal bacteria, short-chain fatty acids (SCFAs), distal ileal antigen presentation marker (major histocompatibility complex [MHC] II) and antimicrobial peptide genes during short-term high-fat, high sucrose (HFS) feeding. Six-week-old, male C57BL/6J mice were randomly assigned to four groups (n=12/group), and fed a control (C) or HFS diet with or without cooked PB (10%, wt/wt) for 30 days. Supplemental PB in both the C and HFS diets decreased the abundance of Tenericutes and the sulfate-reducing bacteria Bilophila. In contrast, PB raised the abundance of taxa within the SCFAs-producing family, Lachnospiraceae, compared to groups without PB. Consequently, fecal butyric acid was significantly higher in PB-supplemented groups compared to C and HFS groups. PB reversed the HFS-induced ablation of the distal ileal STAT3 phosphorylation, and up-regulated antimicrobial peptide genes (Reg3γ and Reg3β). Furthermore, the expression of MHC II protein was elevated in the PB supplemented groups compared to C and HFS. Tenericutes and Bilophilia negatively correlated with activated STAT3 and MHC II proteins. Finally, supplemental PB improved fasting blood glucose, glucose tolerance and suppressed TNFα and inducible nitric oxide synthase mRNA in the visceral adipose tissue. Put together, the beneficial impact of PB supplementation on the gut may be central to its potential to protect against diet-induced inflammation and impaired glucose tolerance.
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Affiliation(s)
- Babajide A Ojo
- Nutritional Sciences Department, Oklahoma State University, Stillwater, OK, USA
| | - Peiran Lu
- Nutritional Sciences Department, Oklahoma State University, Stillwater, OK, USA
| | - Sanmi E Alake
- Nutritional Sciences Department, Oklahoma State University, Stillwater, OK, USA
| | - Bryant Keirns
- Nutritional Sciences Department, Oklahoma State University, Stillwater, OK, USA
| | - Kendall Anderson
- Nutritional Sciences Department, Oklahoma State University, Stillwater, OK, USA
| | - Grace Gallucci
- Nutritional Sciences Department, Oklahoma State University, Stillwater, OK, USA
| | - Matthew D Hart
- Nutritional Sciences Department, Oklahoma State University, Stillwater, OK, USA
| | - Guadalupe Davila El-Rassi
- Robert M Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, Oklahoma, USA
| | - Jerry W Ritchey
- Department of Veterinary Pathobiology, Center for Veterinary Health Sciences, Oklahoma State University, Stillwater, Oklahoma, USA
| | - Winyoo Chowanadisai
- Nutritional Sciences Department, Oklahoma State University, Stillwater, OK, USA
| | - Dingbo Lin
- Nutritional Sciences Department, Oklahoma State University, Stillwater, OK, USA
| | - Stephen Clarke
- Nutritional Sciences Department, Oklahoma State University, Stillwater, OK, USA
| | - Brenda J Smith
- Nutritional Sciences Department, Oklahoma State University, Stillwater, OK, USA
| | - Edralin A Lucas
- Nutritional Sciences Department, Oklahoma State University, Stillwater, OK, USA.
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Koudoufio M, Desjardins Y, Feldman F, Spahis S, Delvin E, Levy E. Insight into Polyphenol and Gut Microbiota Crosstalk: Are Their Metabolites the Key to Understand Protective Effects against Metabolic Disorders? Antioxidants (Basel) 2020; 9:E982. [PMID: 33066106 PMCID: PMC7601951 DOI: 10.3390/antiox9100982] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 09/30/2020] [Accepted: 09/30/2020] [Indexed: 12/12/2022] Open
Abstract
Lifestyle factors, especially diet and nutrition, are currently regarded as essential avenues to decrease modern-day cardiometabolic disorders (CMD), including obesity, metabolic syndrome, type 2 diabetes, and atherosclerosis. Many groups around the world attribute these trends, at least partially, to bioactive plant polyphenols given their anti-oxidant and anti-inflammatory actions. In fact, polyphenols can prevent or reverse the progression of disease processes through many distinct mechanisms. In particular, the crosstalk between polyphenols and gut microbiota, recently unveiled thanks to DNA-based tools and next generation sequencing, unravelled the central regulatory role of dietary polyphenols and their intestinal micro-ecology metabolites on the host energy metabolism and related illnesses. The objectives of this review are to: (1) provide an understanding of classification, structure, and bioavailability of dietary polyphenols; (2) underline their metabolism by gut microbiota; (3) highlight their prebiotic effects on microflora; (4) discuss the multifaceted roles of their metabolites in CMD while shedding light on the mechanisms of action; and (5) underscore their ability to initiate host epigenetic regulation. In sum, the review clearly documents whether dietary polyphenols and micro-ecology favorably interact to promote multiple physiological functions on human organism.
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Affiliation(s)
- Mireille Koudoufio
- Research Centre, Sainte-Justine University Health Center, Montreal, QC H3T 1C5, Canada; (M.K.); (F.F.); (S.S.); (E.D.)
- Department of Nutrition, Université de Montréal, Montreal, QC H3T 1J4, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, QC G1V 0A6, Canada;
| | - Yves Desjardins
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, QC G1V 0A6, Canada;
| | - Francis Feldman
- Research Centre, Sainte-Justine University Health Center, Montreal, QC H3T 1C5, Canada; (M.K.); (F.F.); (S.S.); (E.D.)
- Department of Nutrition, Université de Montréal, Montreal, QC H3T 1J4, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, QC G1V 0A6, Canada;
| | - Schohraya Spahis
- Research Centre, Sainte-Justine University Health Center, Montreal, QC H3T 1C5, Canada; (M.K.); (F.F.); (S.S.); (E.D.)
- Department of Nutrition, Université de Montréal, Montreal, QC H3T 1J4, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, QC G1V 0A6, Canada;
| | - Edgard Delvin
- Research Centre, Sainte-Justine University Health Center, Montreal, QC H3T 1C5, Canada; (M.K.); (F.F.); (S.S.); (E.D.)
- Department of Biochemistry, Université de Montréal, Montreal, QC H3T 1J4, Canada
| | - Emile Levy
- Research Centre, Sainte-Justine University Health Center, Montreal, QC H3T 1C5, Canada; (M.K.); (F.F.); (S.S.); (E.D.)
- Department of Nutrition, Université de Montréal, Montreal, QC H3T 1J4, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, QC G1V 0A6, Canada;
- Department of Pediatrics, Université de Montréal, Montreal, QC H3T 1J4, Canada
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Characterization of extractable phenolic profile of common bean seeds (Phaseolus vulgaris L.) in a Spanish diversity panel. Food Res Int 2020; 138:109713. [PMID: 33292961 DOI: 10.1016/j.foodres.2020.109713] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 08/31/2020] [Accepted: 09/07/2020] [Indexed: 11/21/2022]
Abstract
Phenolic compounds are important bioactive compounds in common bean (Phaseolus vulgaris L.). The aim of this work was the characterization of extractable phenolic profile (corresponding to 12 hydroxycinnamic acids and derivatives, 13 anthocyanins and 15 flavonols) in a bean diversity panel constituted by 220 lines, all grown under the same environmental conditions. Hydroxycinnamic derivatives were detected in all samples, while anthocyanins and flavonols were not detected in samples with completely white seed coats. In general, lines with black seeds showed higher contents of anthocyanins, followed by some red-seeded lines, while notable levels of flavonols were detected in market classes, including those with yellow, pink, and cream seed coats. However, a clear relationship between phenolic composition and seed phenotype could not be established, indicating the great influence of the genotype. This wide variability in the phenolic profiles analyzed is of particular interest for further breeding trials and the selection of varieties on the basis of this group of compounds.
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Girard AL, Awika JM. Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol-gluten interactions. Compr Rev Food Sci Food Saf 2020; 19:2164-2199. [PMID: 33337093 DOI: 10.1111/1541-4337.12572] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 03/30/2020] [Accepted: 04/15/2020] [Indexed: 01/20/2023]
Abstract
Expanding plant-based protein applications is increasingly popular. Polyphenol interactions with wheat gluten proteins can be exploited to create novel functional foods and food ingredients. Polyphenols are antioxidants, thus generally decrease gluten strength by reducing disulfide cross-linking. Monomeric polyphenols can be used to reduce dough mix time and improve flexibility of the gluten network, including to plasticize gluten films. However, high-molecular-weight polyphenols (tannins) cross-link gluten proteins, thereby increasing protein network density and strength. Tannin-gluten interactions can greatly increase gluten tensile strength in dough matrices, as well as batter viscosity and stability. This could be leveraged to reduce detrimental effects of healthful inclusions, like bran and fiber, to loaf breads and other wheat-based products. Further, the dual functions of tannins as an antioxidant and gluten cross-linker could help restructure gluten proteins and improve the texture of plant-based meat alternatives. Tannin-gluten interactions may also be used to reduce inflammatory effects of gluten experienced by those with gluten allergies and celiac disease. Other potential applications of tannin-gluten interactions include formation of food matrices to reduce starch digestibility; creation of novel biomaterials for edible films or medical second skin type bandages; or targeted distribution of micronutrients in the digestive tract. This review focuses on the effects of polyphenols on wheat gluten functionality and discusses emerging opportunities to employ polyphenol-gluten interactions.
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Affiliation(s)
- Audrey L Girard
- Department of Soil and Crop Sciences, Texas A&M University, College Station, Texas
| | - Joseph M Awika
- Department of Soil and Crop Sciences, Texas A&M University, College Station, Texas.,Department of Nutrition and Food Science, Texas A&M University, College Station, Texas
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Bellani L, Muccifora S, Giorgetti L. Impact of sprouting and cooking on antioxidant compounds and activity in different Italian varieties of Lens culinaris L. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-019-00295-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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da Silva MMM, Silva EP, Garcia LGC, Asquieri ER, Vilas Boas EVDB, da Silva APG, Xiao J, Damiani C. Bioactive Compounds and Nutritional Value of Cagaita (Eugenia dysenteric) during its Physiological Development. EFOOD 2020. [DOI: 10.2991/efood.k.200729.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022] Open
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Leonard W, Zhang P, Ying D, Fang Z. Application of extrusion technology in plant food processing byproducts: An overview. Compr Rev Food Sci Food Saf 2019; 19:218-246. [PMID: 33319515 DOI: 10.1111/1541-4337.12514] [Citation(s) in RCA: 77] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 10/21/2019] [Accepted: 11/08/2019] [Indexed: 12/29/2022]
Abstract
The food processing industry generates an immense amount of waste, which leads to major concerns for its environmental impact. However, most of these wastes, such as plant-derived byproducts, are still nutritionally adequate for use in food manufacturing. Extrusion is one of the most versatile and commercially successful processing technologies, with its widespread applications in the production of pasta, snacks, crackers, and meat analogues. It allows a high degree of user control over the processing parameters that significantly alters the quality of final products. This review features the past research on manufacture of extruded foods with integration of various plant food processing byproducts. The impact of extrusion parameters and adding various byproducts on the nutritional, physicochemical, sensory, and microbiological properties of food products are comprehensively discussed. This paper also provides fundamental knowledge and practical techniques for food manufacturers and researchers on the extrusion processing of plant food byproducts, which may increase economical return to the industry and reduce the environmental impact.
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Affiliation(s)
- William Leonard
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
| | - Danyang Ying
- CSIRO Agriculture & Food, Melbourne, Victoria, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
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Yang QQ, Gan RY, Zhang D, Ge YY, Cheng LZ, Corke H. Optimization of kidney bean antioxidants using RSM & ANN and characterization of antioxidant profile by UPLC-QTOF-MS. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108321] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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48
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Liu Y, Cai C, Yao Y, Xu B. Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5565-5576. [PMID: 31152448 DOI: 10.1002/jsfa.9825] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 05/26/2019] [Accepted: 05/26/2019] [Indexed: 05/24/2023]
Abstract
BACKGROUND Buckwheat products are receiving increasing attention because of their high nutritive values and significant health-promoting properties. In the present study, 15 buckwheat products grown in different parts of China were investigated. Representative common or tartary buckwheat samples were further subjected to soaking, roasting, microwave cooking, boiling and steaming treatments. Colorimetric analyses and high-performance liquid chromatography (HPLC) analyses were performed to determine the phenolic profiles and antioxidant capacities of the raw and thermally processed buckwheat samples, respectively. RESULTS Tartary buckwheat exhibited a remarkably higher total phenolic content (TPC), total flavonoid content (TFC), 2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity and ferric reducing antioxidant power (FRAP) compared to common buckwheat, although there were no significant differences between their 2,2'-azino-di-(3-ethylbenzthiazoline sulfonic acid) (ABTS) free radical scavenging capacity. All thermal treatments, particularly microwave cooking, contributed to the greatest losses of phenolics and antioxidant capacities in the common buckwheat samples, whereas boiling and steaming usually resulted in the lowest losses. For the tartary buckwheat samples, all thermal treatments (except roasting), especially boiling and steaming, led to significant increases in TPC, TFC, DPPH free radical scavenging activity, FRAP and ABTS free radical scavenging capacity. However, HPLC analyses indicated that all thermal treatments, especially microwave cooking, gave rise to the greatest losses of the total content of 14 phenolic acids and three flavonoids, whereas boiling led to the lowest losses. CONCLUSION Both steaming and boiling treatments are recommended when preparing common or tartary buckwheat food products because they can minimize thermal degradation or promote their phenolic compounds and antioxidant capacities to the greatest extent. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Yongxiang Liu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China
| | - Chunzhi Cai
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China
| | - Yiliang Yao
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China
| | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China
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Reyes-Becerril M, Martínez-Preciado A, Guluarte C, Guerra K, Tovar-Ramirez D, Macias ME, Angulo C. Phytochemical composition and immunobiological activity of Hawthorn Crataegus mexicana nanoencapsulated in Longfin yellowtail Seriola rivoliana leukocytes. FISH & SHELLFISH IMMUNOLOGY 2019; 92:308-314. [PMID: 31200073 DOI: 10.1016/j.fsi.2019.06.024] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 06/11/2019] [Accepted: 06/11/2019] [Indexed: 06/09/2023]
Abstract
The aims of this study were to determine the presence of phenolic compounds in Hawthorn Crataegus mexicana, species native to Mexico, nanoencapsulated (CmNano) with maltodextrin at 100 and 170 °C (CmNano100 and CmNano170) and its antioxidant and immunological effects in Longfin yellowtail Seriola rivoliana leukocytes. The phytochemical study revealed an important level of total phenolic (TPC), flavonoid (TFC) and tannin (CTC) contents in CmNano100, which correlated with a strong antioxidant capacity. CmNano100 or 170 were safe or not cytotoxic for head-kidney (HKL) and peripheral blood (PBL) leukocytes. The in vitro study demonstrated that CmNano increased the percentage of phagocytic cells, stimulated the production of reactive oxygen species, and modulated antioxidant ability by increasing superoxide dismutase activity in leukocytes with respect to the control group. In addition, CmNano100 also increased the transcription of proinflammatory cytokine IL-1β and down-regulated MyD88 and TNF-α mRNA transcription. These results suggest that maltodextrin nanoencapsulates protected and maintained the antioxidant properties of C. mexicana. In addition, they enhanced antioxidant and immunological parameters in Longfin yellowtail S. rivoliana leukocytes. Therefore, this study provides novel insights of CmNano for its potential application as functional food in aquaculture.
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Affiliation(s)
- Martha Reyes-Becerril
- Immunology & Vaccinology Group. Centro de Investigaciones Biológicas del Noroeste (CIBNOR), Instituto Politécnico Nacional 195, Playa Palo de Santa Rita Sur, La Paz B.C.S., 23090, Mexico
| | - Alma Martínez-Preciado
- Universidad de Guadalajara, University Center of Science and Engineering (CUCEI) Department of Chemical Engineering. 1421, Blvd. Marcelino Garcia Barragan, Guadalajara, 44430, Jalisco, Mexico
| | - Crystal Guluarte
- Immunology & Vaccinology Group. Centro de Investigaciones Biológicas del Noroeste (CIBNOR), Instituto Politécnico Nacional 195, Playa Palo de Santa Rita Sur, La Paz B.C.S., 23090, Mexico
| | - Kevyn Guerra
- Immunology & Vaccinology Group. Centro de Investigaciones Biológicas del Noroeste (CIBNOR), Instituto Politécnico Nacional 195, Playa Palo de Santa Rita Sur, La Paz B.C.S., 23090, Mexico
| | - Dariel Tovar-Ramirez
- Immunology & Vaccinology Group. Centro de Investigaciones Biológicas del Noroeste (CIBNOR), Instituto Politécnico Nacional 195, Playa Palo de Santa Rita Sur, La Paz B.C.S., 23090, Mexico
| | - María Esther Macias
- Universidad de Guadalajara, University Center of Science and Engineering (CUCEI) Department of Chemical Engineering. 1421, Blvd. Marcelino Garcia Barragan, Guadalajara, 44430, Jalisco, Mexico
| | - Carlos Angulo
- Immunology & Vaccinology Group. Centro de Investigaciones Biológicas del Noroeste (CIBNOR), Instituto Politécnico Nacional 195, Playa Palo de Santa Rita Sur, La Paz B.C.S., 23090, Mexico.
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Olmo-García L, Monasterio RP, Sánchez-Arévalo CM, Fernández-Gutiérrez A, Olmo-Peinado JM, Carrasco-Pancorbo A. Characterization of New Olive Fruit Derived Products Obtained by Means of a Novel Processing Method Involving Stone Removal and Dehydration with Zero Waste Generation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:9295-9306. [PMID: 31365237 DOI: 10.1021/acs.jafc.9b04376] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
As a result of an innovative olive fruit processing method involving stone removal and dehydration, a new kind of olive oil and olive flour are generated. The main objective of this work was to accomplish the comprehensive characterization of the minor compounds of both products and to evaluate the effect of the dehydration temperature on their composition. To this end, olive oil and flour samples obtained through the novel processing method were analyzed and compared with "conventional" virgin olive oils (VOO). The applied LC-MS methodology allowed the determination of 57 metabolites belonging to different chemical classes (phenolic compounds, pentacyclic trirterpenes, and tocopherols). Both the new oils and flours presented considerable amounts of olive fruit metabolites that are usually absent from VOO. Quantitative differences were found among VOOs and the new oils, probably due to the inhibition of some enzymes caused by the temperature increase or the absence of water during the processing.
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Affiliation(s)
- Lucía Olmo-García
- Department of Analytical Chemistry, Faculty of Science , University of Granada , Ave. Fuentenueva s/n , 18071 Granada , Spain
| | - Romina Paula Monasterio
- Instituto de Biología Agrícola de Mendoza (IBAM), CONICET , Alt. Brown 500, Chacras de Coria , 5505 Mendoza , Argentina
| | - Carmen María Sánchez-Arévalo
- Department of Analytical Chemistry, Faculty of Science , University of Granada , Ave. Fuentenueva s/n , 18071 Granada , Spain
| | - Alberto Fernández-Gutiérrez
- Department of Analytical Chemistry, Faculty of Science , University of Granada , Ave. Fuentenueva s/n , 18071 Granada , Spain
| | - José María Olmo-Peinado
- Acer Campestres S.L., Almendro , 37 (Pol. Ind. El Cerezo) , 23670 Castillo de Locubín, Jaén , Spain
| | - Alegría Carrasco-Pancorbo
- Department of Analytical Chemistry, Faculty of Science , University of Granada , Ave. Fuentenueva s/n , 18071 Granada , Spain
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