1
|
Liu J, Zhou X, Chen D, Guo J, Chen K, Ye C, Liu C. 1H NMR-Based Metabolic Profiling to Follow Changes in Pomelo Cultivars during Postharvest Senescence. Foods 2023; 12:foods12102001. [PMID: 37238818 DOI: 10.3390/foods12102001] [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: 02/17/2023] [Revised: 04/29/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
This study investigated metabolite changes in three pomelo cultivars during postharvest senescence using 1H NMR-based metabolic profiling. Three pomelo cultivars, 'Hongroumiyou', 'Bairoumiyou' and 'Huangroumiyou', abbreviated as "R", "W" and "Y" according to the color of their juice sacs, were stored at 25 °C for 90 days, and NMR was applied to determine the metabolite changes in juice sacs during storage. Fifteen metabolites were identified, including organic acids, sugars, amino acids, fatty acids, phenols and naringin. Partial least squares discriminant analysis (PLS-DA) was used to screen the significant metabolites according to the variable importance for the projection (VIP) scores in three pomelo cultivars during 90 days of storage. Additionally, eight metabolites, naringin, alanine, asparagine, choline, citric acid, malic acid, phosphocholine and β-D-glucose, were screened to be the crucial biomarkers with VIP > 1. The undesirable flavor of "bitter and sour" during the 60 days of storage was mainly attributed to the naringin, citric acid and sugars. According to the correlation analysis, the citric acid content determined by NMR showed a significantly positive relationship with that analyzed by HPLC. These findings suggested that NMR technology was accurate and efficient for metabolomic analysis of pomelo fruit, and the 1H NMR-based metabolic profiling can be efficient during quality evaluation and useful for improving the fruit flavor quality during postharvest storage.
Collapse
Affiliation(s)
- Juan Liu
- Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Rice Engineering Laboratory, Guangdong Key Laboratory of New Technology in Rice Breeding, Key Laboratory of Genetics and Breeding of High Quality Rice in Southern China (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Guangdong Rice Engineering Laboratory, Guangzhou 510640, China
| | - Xinqiao Zhou
- Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Rice Engineering Laboratory, Guangdong Key Laboratory of New Technology in Rice Breeding, Key Laboratory of Genetics and Breeding of High Quality Rice in Southern China (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Guangdong Rice Engineering Laboratory, Guangzhou 510640, China
| | - Dagang Chen
- Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Rice Engineering Laboratory, Guangdong Key Laboratory of New Technology in Rice Breeding, Key Laboratory of Genetics and Breeding of High Quality Rice in Southern China (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Guangdong Rice Engineering Laboratory, Guangzhou 510640, China
| | - Jie Guo
- Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Rice Engineering Laboratory, Guangdong Key Laboratory of New Technology in Rice Breeding, Key Laboratory of Genetics and Breeding of High Quality Rice in Southern China (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Guangdong Rice Engineering Laboratory, Guangzhou 510640, China
| | - Ke Chen
- Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Rice Engineering Laboratory, Guangdong Key Laboratory of New Technology in Rice Breeding, Key Laboratory of Genetics and Breeding of High Quality Rice in Southern China (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Guangdong Rice Engineering Laboratory, Guangzhou 510640, China
| | - Chanjuan Ye
- Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Rice Engineering Laboratory, Guangdong Key Laboratory of New Technology in Rice Breeding, Key Laboratory of Genetics and Breeding of High Quality Rice in Southern China (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Guangdong Rice Engineering Laboratory, Guangzhou 510640, China
| | - Chuanguang Liu
- Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Rice Engineering Laboratory, Guangdong Key Laboratory of New Technology in Rice Breeding, Key Laboratory of Genetics and Breeding of High Quality Rice in Southern China (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Guangdong Rice Engineering Laboratory, Guangzhou 510640, China
| |
Collapse
|
2
|
Zahi MR, Zam W, El Hattab M. State of knowledge on chemical, biological and nutritional properties of olive mill wastewater. Food Chem 2022; 381:132238. [PMID: 35114626 DOI: 10.1016/j.foodchem.2022.132238] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 01/18/2022] [Accepted: 01/21/2022] [Indexed: 12/19/2022]
Abstract
The Mediterranean olive oil industries are producing annually a massive quantity of olive mill wastewater (OMWW). Unfortunately, the OMWW is released arbitrarily in the nature without any pretreatment. Thus, it exhibits a high toxicity against the whole natural ecosystem including, microorganisms, plants and animals. In order to eliminate or reduce its pollution, OMWW must be properly treated prior to its release in the nature. In this regard, different treatment methods have been developed by researchers, but some of them were costly and others were inappropriate. Thus, more efforts should be made to save the nature from this pollutant. In the light of that, the current work summaries the state of knowledge regarding the OMWW from a chemical, biological, nutraceutical point of view, and the treatment methods that were used to eliminate its risk of pollution.
Collapse
Affiliation(s)
- Mohamed Reda Zahi
- Laboratory of Natural Products Chemistry and Biomolecules, Faculty of Sciences, Saad Dahlab University of Blida, 1- POB 270, Soumaa Road, Blida, Algeria.
| | - Wissam Zam
- Department of Analytical and Food Chemistry, Faculty of Pharmacy, Tartous University, Syria
| | - Mohamed El Hattab
- Laboratory of Natural Products Chemistry and Biomolecules, Faculty of Sciences, Saad Dahlab University of Blida, 1- POB 270, Soumaa Road, Blida, Algeria
| |
Collapse
|
3
|
Asghari M, Abdi-Benemar H, Maheri-Sis N, Salamatdoust-Nobar R, Salem AZ, Zamanloo M, Anele UY. Effects of emulsified essential oils blend on performance, blood metabolites, oxidative status and intestinal microflora of suckling calves. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2021.114954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
4
|
Guo X, Sun XT, Liang L, Shi LK, Liu RJ, Chang M, Wang XG. Physical Stability, Oxidative Stability, and Bioactivity of Nanoemulsion Delivery Systems Incorporating Lipophilic Ingredients: Impact of Oil Saturation Degree. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:5405-5415. [PMID: 33882671 DOI: 10.1021/acs.jafc.1c00013] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
There is great interest in the application of a lipid-based delivery system (like nanoemulsion) to improve the bioavailability of lipophilic components. Although emulsion characteristics are believed to be influenced by oil types, there is still a lack of systematic research concentrating on the effect of oil saturation degree on the nanoemulsion quality, especially for evaluation of the bioactivity. Here, we aimed to test the effect of oil saturation degree on the physical stability, oxidative stability, and bioactivity of the designed nanoemulision system. Our findings suggest that the oxidative stability and bioactivity of a nanoemulsion incorporating tocopherol and sesamol highly depend on the oil saturation. A nanoemulsion with an oil with a high degree of unsaturation was more susceptible to oxidation, and addition of tocopherol and sesamol could retard the lipid oxidation. Sesamol exhibited better bioactivity during the experiment compared with tocopherol in the Caenorhabditis elegans (C. elegans) model. The lipid-lowering effect of tocopherol and sesamol increased with lower saturation oil groups. The antioxidant activity of tocopherol and sesamol was higher in the high saturation oil groups. Overall, the obtained data is meaningful for applications using the designed systems to deliver lipophilic ingredients.
Collapse
Affiliation(s)
- Xin Guo
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan, University, Wuxi 214122, China
| | - Xiao-Tian Sun
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan, University, Wuxi 214122, China
| | - Li Liang
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Long-Kai Shi
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan, University, Wuxi 214122, China
| | - Rui-Jie Liu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan, University, Wuxi 214122, China
| | - Ming Chang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan, University, Wuxi 214122, China
| | - Xing-Guo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan, University, Wuxi 214122, China
| |
Collapse
|
5
|
Influence of Free and Encapsulated Olive Leaf Phenolic Extract on the Storage Stability of Single and Double Emulsion Salad Dressings. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-020-02574-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
6
|
Yalçinöz Ş, Erçelebi E. Influence of hydrocolloid addition on physical properties and rheology of olive oil in bitter orange juice (O/W) nano-emulsions prepared with blends of different surfactants. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2020.1847662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Şelale Yalçinöz
- Faculty of Engineering, Department of Food Engineering, The University of Gaziantep, Gaziantep, Turkey
| | - Emine Erçelebi
- Faculty of Engineering, Department of Food Engineering, The University of Gaziantep, Gaziantep, Turkey
| |
Collapse
|
7
|
Lu Z, Ye F, Zhou G, Gao R, Qin D, Zhao G. Micronized apple pomace as a novel emulsifier for food O/W Pickering emulsion. Food Chem 2020; 330:127325. [PMID: 32569939 DOI: 10.1016/j.foodchem.2020.127325] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2019] [Revised: 05/24/2020] [Accepted: 06/10/2020] [Indexed: 01/06/2023]
Abstract
In order to develop natural, food-grade particles as emulsifiers, wet-milled has been conducted to obtain apple pomace particles in varying sizes. Structural characteristics, physicochemical properties and Pickering emulsifying potential of the particle in different sizes were investigated. Particle size of apple pomace was gradually reduced from 12.9 μm to 550 nm during 8 h milling. With the decrease of particles size, the morphology became less angular. Meanwhile, some insoluble dietary fibers transformed into soluble ones, and the wettability tended to be hydrophilic, therefore, the water and oil holding capacities and free-radical-scavenging capacities increased. The properties of Pickering emulsions stabilized by wet-milled apple pomace particles in different sizes were then investigated. The decrease of particle size resulted in the size reduction of emulsion droplets, and gave rise to enhance gel-like properties and antioxidative activities of emulsions. The results demonstrated promising prospect of wet-milled apple pomace particles as emulsifiers in food industry.
Collapse
Affiliation(s)
- Zhiqiang Lu
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Gaojuan Zhou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Ruiping Gao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Dingkui Qin
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Engineering Research Centre for Sweet Potato, Chongqing 400715, People's Republic of China.
| |
Collapse
|
8
|
Synergetic effects of whey protein isolate and naringin on physical and oxidative stability of oil-in-water emulsions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105517] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
9
|
Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS. Food Res Int 2019; 126:108686. [DOI: 10.1016/j.foodres.2019.108686] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2019] [Revised: 05/29/2019] [Accepted: 09/15/2019] [Indexed: 10/26/2022]
|
10
|
Lotus seedpod proanthocyanidin-whey protein complexes: Impact on physical and chemical stability of β-carotene-nanoemulsions. Food Res Int 2019; 127:108738. [PMID: 31882082 DOI: 10.1016/j.foodres.2019.108738] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2019] [Revised: 09/30/2019] [Accepted: 10/02/2019] [Indexed: 01/22/2023]
Abstract
The impact of lotus seedpod proanthocyanidin (LSPC) on the functional properties of β-carotene-loaded whey-protein stabilized nanoemulsions was investigated. LSPC was selected because it is known to exhibit strong antioxidant activity, as well as having various health benefits. Physically stable nanoemulsions containing small anionic droplets (d < 0.15 μm; ζ = -27 mV) could be formed at pH 6.5 using whey protein-LSPC complexes as natural emulsifiers. The physical and chemical stabilities of the nanoemulsions were then measured when they were incubated at different pH values. LSPC addition promoted droplet aggregation at pH 4, but not at pH 3, 6.5, or 8, which was mainly attributed to its ability to reduce the electrostatic repulsion between the lipid droplets at pH 4. LSPC was shown to have stronger antioxidant activity than catechin and epicatechin. Our results show that the chemical stability of β-carotene nanoemulsions could be considerably improved by adding LSPC. We believe that LSPC-whey protein complexes can be used as effective emulsifiers and antioxidants in nutraceutical-loaded nanoemulsions, which may be useful for developing more efficacious functional foods and beverages.
Collapse
|
11
|
Kreatsouli K, Fousteri Z, Zampakas K, Kerasioti E, Veskoukis AS, Mantas C, Gkoutsidis P, Ladas D, Petrotos K, Kouretas D, Stagos D. A Polyphenolic Extract from Olive Mill Wastewaters Encapsulated in Whey Protein and Maltodextrin Exerts Antioxidant Activity in Endothelial Cells. Antioxidants (Basel) 2019; 8:antiox8080280. [PMID: 31387273 PMCID: PMC6719156 DOI: 10.3390/antiox8080280] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2019] [Revised: 07/24/2019] [Accepted: 08/02/2019] [Indexed: 12/29/2022] Open
Abstract
The aim of the present study was to compare maltodextrin and whey protein as encapsulation carriers for olive mill wastewater (OMWW) phenolic extract for producing antioxidant powder, by using spray drying under 17 different conditions. In some samples, gelatin was also added in the encapsulation mixture. The antioxidant activity was assessed in vitro by using the DPPH•, ABTS•+, reducing power and DNA plasmid strand breakage assays. The results showed that both materials were equally effective for producing antioxidant powder, although by using different conditions. For example, inlet/outlet temperature of the spray drying did not seem to affect the maltodextrin samples’ antioxidant activity, but whey protein samples showed better antioxidant activity at lower temperatures. Gelatin use decreased antioxidant activity, especially in whey protein samples. The two most potent samples, one encapsulated in maltodextrin and the other in whey protein, were examined for their antioxidant effects in human endothelial cells by assessing glutathione (GSH) and reactive oxygen species (ROS) levels. Both samples significantly enhanced the antioxidant molecule of GSH, while maltodextrin sample also decreased ROS. The present findings suggested both materials for encapsulation of OMWW extract for producing antioxidant powder which may be used in food products, especially for the protection from ROS-induced endothelium pathologies.
Collapse
Affiliation(s)
- Konstantina Kreatsouli
- Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, 41500 Larissa, Greece
| | - Zinovia Fousteri
- Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, 41500 Larissa, Greece
| | - Konstantinos Zampakas
- Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, 41500 Larissa, Greece
| | - Efthalia Kerasioti
- Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, 41500 Larissa, Greece
| | - Aristidis S Veskoukis
- Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, 41500 Larissa, Greece
| | - Christos Mantas
- Department of Biosystem Engineering, Technical Education Institute of Thessaly, 41110 Larissa, Greece
| | - Paschalis Gkoutsidis
- Department of Biosystem Engineering, Technical Education Institute of Thessaly, 41110 Larissa, Greece
| | - Dimitrios Ladas
- Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, 41500 Larissa, Greece
| | - Konstantinos Petrotos
- Department of Biosystem Engineering, Technical Education Institute of Thessaly, 41110 Larissa, Greece
| | - Demetrios Kouretas
- Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, 41500 Larissa, Greece
| | - Dimitrios Stagos
- Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, 41500 Larissa, Greece.
| |
Collapse
|
12
|
Kibici D, Kahveci D. Effect of Emulsifier Type, Maltodextrin, and β-Cyclodextrin on Physical and Oxidative Stability of Oil-In-Water Emulsions. J Food Sci 2019; 84:1273-1280. [PMID: 31059587 DOI: 10.1111/1750-3841.14619] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2018] [Revised: 03/12/2019] [Accepted: 03/30/2019] [Indexed: 11/28/2022]
Abstract
The effect of emulsifiers, emulsion stabilizer (maltodextrin, MD), and β-cyclodextrin (BCD) on physical and oxidative properties of oil-in-water (O/W) emulsions (5%, 20%, 40% of oil, w/w) was investigated. Four different emulsifiers were selected based on their structure: two types of protein-based emulsifiers (sodium caseinate, SC; and whey protein isolate, WPI), and two types low molecular weight emulsifiers (LMEWs: lecithin, LEC; and Citrem, CITREM). Physical and oxidative stability of emulsions prepared with these emulsifiers together with MD were compared based on their creaming index (CI), viscosity, droplet size, zeta potential, peroxide and p-anisidine values. LMWE-stabilized emulsions (with LEC or CITREM) had better creaming stability with lower droplet sizes whereas protein-stabilized emulsions (with SC or WPI) had higher viscosities. Droplet size was the lowest when CITREM was used, which increased with increasing oil concentration for all emulsifiers. Formulation with the lowest CI value and droplet size was considered to be more prone to oxidation; therefore, a 1:1 (w/w) combination of CITREM with BCD was used to stabilize the emulsions to improve the oxidative as well as physical stability. Added BCD significantly increased the storage stability of emulsions by reducing CI and droplet size values with a simultaneous increase in the viscosity, both at room temperature and at storage conditions (at 4 and 55 o C). However, the oxidative as well as physical stability of BCD added emulsions were not improved, neither toward heat- nor light-induced lipid oxidation. PRACTICAL APPLICATION: This work investigated the effects of emulsifiers and dextrins on the stability of oil-in-water (O/W) emulsions. Both maltodextrin (MD) and β-cyclodextrin (BCD) addition resulted in enhanced physical stability, the latter being more effective. The findings can be applied to formulate emulsions with improved shelf life within the limits of allowed daily intake (ADI) level of BCD (5 mg/kg bw per day).
Collapse
Affiliation(s)
- Duygu Kibici
- Faculty of Engineering, Depart. of Food Engineering, Yeditepe Univ., 34755, Istanbul, Turkey
| | - Derya Kahveci
- Faculty of Engineering, Depart. of Food Engineering, Yeditepe Univ., 34755, Istanbul, Turkey
| |
Collapse
|
13
|
Ospina M, Montaña-Oviedo K, Díaz-Duque Á, Toloza-Daza H, Narváez-Cuenca CE. Utilization of fruit pomace, overripe fruit, and bush pruning residues from Andes berry (Rubus glaucus Benth) as antioxidants in an oil in water emulsion. Food Chem 2019; 281:114-123. [DOI: 10.1016/j.foodchem.2018.12.087] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Revised: 12/21/2018] [Accepted: 12/21/2018] [Indexed: 12/25/2022]
|
14
|
Tian B, Wang Y, Wang T, Mao L, Lu Y, Wang H, Feng Z. Structure and Functional Properties of Antioxidant Nanoemulsions Prepared with Tea Polyphenols and Soybean Protein Isolate. J Oleo Sci 2019; 68:689-697. [DOI: 10.5650/jos.ess19067] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Bo Tian
- Food Science College, Northeast Agricultural University
| | - Yixiao Wang
- Food Science College, Northeast Agricultural University
| | - Tuanjie Wang
- Food Science College, Northeast Agricultural University
| | - Lijing Mao
- Food Science College, Northeast Agricultural University
| | - Yini Lu
- Food Science College, Northeast Agricultural University
| | - Huiting Wang
- Food Science College, Northeast Agricultural University
| | - Zhibiao Feng
- Chemistry College, Northeast Agricultural University
| |
Collapse
|
15
|
Wang JS, Wang AB, Zang XP, Tan L, Ge Y, Lin XE, Xu BY, Jin ZQ, Ma WH. Physical and oxidative stability of functional avocado oil high internal phase emulsions collaborative formulated using citrus nanofibers and tannic acid. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.013] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
16
|
Katsouli M, Giannou V, Tzia C. A Comparative Study of O/W Nanoemulsions Using Extra Virgin Olive or Olive-Pomace Oil: Impacts on Formation and Stability. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12091] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Maria Katsouli
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering; National Technical University of Athens, 5 Iroon Polytechniou Street; 15780 Zografou Greece
| | - Virginia Giannou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering; National Technical University of Athens, 5 Iroon Polytechniou Street; 15780 Zografou Greece
| | - Constantina Tzia
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering; National Technical University of Athens, 5 Iroon Polytechniou Street; 15780 Zografou Greece
| |
Collapse
|
17
|
Wang S, Shi Y, Han L. Development and evaluation of microencapsulated peony seed oil prepared by spray drying: Oxidative stability and its release behavior during in-vitro digestion. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.03.007] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
18
|
Borges TH, Ramalhosa E, Seiquer I, Pereira JA. Use of Response Surface Methodology (RSM) for the Identification of the Best Extraction Conditions for Headspace Solid-Phase Micro Extraction (HS-SPME) of the Volatile Profile of cv. Arbequina Extra-Virgin Olive Oil. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700356] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Thays H. Borges
- Estación Experimental del Zaidín; Consejo Superior de Investigaciones Científicas (CSIC); Camino del Jueves, Armilla Granada 18100 Spain
- Facultad de Farmacia; Dpto. de Nutrición y Bromatología; Universidad de Granada; Campus de Cartuja Granada 18012 Spain
| | - Elsa Ramalhosa
- Centro de Investigação de Montanha (CIMO), ESA; Instituto Politécnico de Bragança; Campus de Santa Apolónia Bragança 5300-253 Portugal
| | - Isabel Seiquer
- Estación Experimental del Zaidín; Consejo Superior de Investigaciones Científicas (CSIC); Camino del Jueves, Armilla Granada 18100 Spain
| | - José Alberto Pereira
- Centro de Investigação de Montanha (CIMO), ESA; Instituto Politécnico de Bragança; Campus de Santa Apolónia Bragança 5300-253 Portugal
| |
Collapse
|
19
|
Di Mauro MD, Tomasello B, Giardina RC, Dattilo S, Mazzei V, Sinatra F, Caruso M, D'Antona N, Renis M. Sugar and mineral enriched fraction from olive mill wastewater for promising cosmeceutical application: characterization, in vitro and in vivo studies. Food Funct 2018; 8:4713-4722. [PMID: 29165474 DOI: 10.1039/c7fo01363a] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Nowadays, agro-food by-products represent a potential low-cost source of biologically active ingredients which have been paid significant attention as nutraceuticals, medicine, food and cosmetics. In a previous study we evaluated the total sugars, metals and polyphenols of olive mill wastewater (OMWW) from a Cerasuola olive cultivar. In the present work we selectively recovered a sugar and mineral enriched fraction (SMEF) from Cerasuola OMWW by a green adsorption/desorption process. The SMEF was mainly found to be composed of monosaccharides and potassium by HPLC-ELSD and ICP-MS. The in vitro cytotoxicity on human fibroblasts, at different concentrations of the fraction, was investigated by MTT and comet assays. In addition, intracellular reactive oxygen species (ROS) production, apoptosis and cell morphological changes were examined. The physical stability of a formulation containing the SMEF (1% w/w) and its in vivo skin effects were also assessed.Our results highlighted that the SMEF showed a toxic effect at higher concentrations (i.e. cell viability reduction, DNA fragmentation and morphological alterations) well correlated with high ROS levels. Conversely, at low concentrations (0.5% and 1% w/w), no significant changes were observed. For the first time, through stability studies and in vivo tests, we also demonstrated that the SMEF formulation is stable and safe for topical application, since skin hydration improvement without negative effects was observed after 7 days of its use. Therefore, the SMEF has great potential to be used for cosmeceutical applications.
Collapse
Affiliation(s)
- Maria Domenica Di Mauro
- Department of Drug Sciences, Biochemistry Section, University of Catania, Viale Andrea Doria 6, 95125 Catania, Italy.
| | | | | | | | | | | | | | | | | |
Collapse
|
20
|
Caporaso N, Formisano D, Genovese A. Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods. Crit Rev Food Sci Nutr 2017; 58:2829-2841. [PMID: 28662342 DOI: 10.1080/10408398.2017.1343797] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Olive mill wastewater (OMW) is a pollutant by-product from the virgin olive oil production. Its high content in phenolic compounds makes them play an important role for their use in foods, for their high antioxidant significance. The present paper gives an overview on the techniques for OMW valuable ingredient separation, focusing on the most effective ones for their use in food products as functional ingredients. We report on effective methods to recover OMW phenolics, and give several examples on the use these extracts in foods. When added into vegetable oils, their effect on retarding lipid oxidation improves the oxidative status of the product, whilst several challenges need to be faced. OMW phenolic extracts were also used in food emulsions, milk products or other model systems, showing promising results and little or no negative impact on the sensory characteristics or other properties. Their possible use as antimicrobial agents is also another promising approach, as positive results were obtained when applied in meat products. Other examples of using natural phenolic extracts from other sources are suggested also for OMW extracts, to expand their use and thus to improve the nutritional and technological quality of foods.
Collapse
Affiliation(s)
- Nicola Caporaso
- a Department of Agricultural Sciences , University of Naples Federico II , Portici ( NA ), Italy.,b Division of Food Science , University of Nottingham , Sutton Bonington , UK
| | - Diego Formisano
- a Department of Agricultural Sciences , University of Naples Federico II , Portici ( NA ), Italy
| | - Alessandro Genovese
- a Department of Agricultural Sciences , University of Naples Federico II , Portici ( NA ), Italy
| |
Collapse
|
21
|
Venturi F, Sanmartin C, Taglieri I, Nari A, Andrich G, Terzuoli E, Donnini S, Nicolella C, Zinnai A. Development of Phenol-Enriched Olive Oil with Phenolic Compounds Extracted from Wastewater Produced by Physical Refining. Nutrients 2017; 9:E916. [PMID: 28829365 PMCID: PMC5579709 DOI: 10.3390/nu9080916] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2017] [Revised: 08/04/2017] [Accepted: 08/16/2017] [Indexed: 11/17/2022] Open
Abstract
While in the last few years the use of olive cake and mill wastewater as natural sources of phenolic compounds has been widely considered and several studies have focused on the development of new extraction methods and on the production of functional foods enriched with natural antioxidants, no data has been available on the production of a phenol-enriched refined olive oil with its own phenolic compounds extracted from wastewater produced during physical refining. In this study; we aimed to: (i) verify the effectiveness of a multi-step extraction process to recover the high-added-value phenolic compounds contained in wastewater derived from the preliminary washing degumming step of the physical refining of vegetal oils; (ii) evaluate their potential application for the stabilization of olive oil obtained with refined olive oils; and (iii) evaluate their antioxidant activity in an in vitro model of endothelial cells. The results obtained demonstrate the potential of using the refining wastewater as a source of bioactive compounds to improve the nutraceutical value as well as the antioxidant capacity of commercial olive oils. In the conditions adopted, the phenolic content significantly increased in the prototypes of phenol-enriched olive oils when compared with the control oil.
Collapse
Affiliation(s)
- Francesca Venturi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
- Interdepartmental Research Center Nutrafood-Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
- Interdepartmental Research Center Nutrafood-Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Anita Nari
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Gianpaolo Andrich
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
- Interdepartmental Research Center Nutrafood-Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Erika Terzuoli
- Department of Life Science, University of Siena, Via Aldo Moro, 2, 53100 Siena, Italy.
| | - Sandra Donnini
- Department of Life Science, University of Siena, Via Aldo Moro, 2, 53100 Siena, Italy.
| | - Cristiano Nicolella
- Department of Civil and Industrial Engineering, University of Pisa, Largo Lucio Lazzarino, 56122 Pisa, Italy.
- Consorzio Polo Tecnologico Magona, Via Magona, 57023 Cecina (LI), Italy.
| | - Angela Zinnai
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
- Interdepartmental Research Center Nutrafood-Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| |
Collapse
|
22
|
He Z, Zeng W, Zhu X, Zhao H, Lu Y, Lu Z. Influence of surfactin on physical and oxidative stability of microemulsions with docosahexaenoic acid. Colloids Surf B Biointerfaces 2017; 151:232-239. [DOI: 10.1016/j.colsurfb.2016.12.026] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2016] [Revised: 12/07/2016] [Accepted: 12/18/2016] [Indexed: 11/16/2022]
|
23
|
Huang Y, Li A, Qiu C, Teng Y, Wang Y. Self-assembled colloidal complexes of polyphenol–gelatin and their stabilizing effects on emulsions. Food Funct 2017; 8:3145-3154. [DOI: 10.1039/c7fo00705a] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
We studied the in-depth characteristics including the binding interactions and morphological structure of tannic acid (TA)/grape seed proanthocyanidins (GSP) and gelatin (GLT) colloidal complexes, and evaluated the lipid oxidation of emulsions formed by the colloidal complexes.
Collapse
Affiliation(s)
- Yu Huang
- Guangdong Saskatchewan Oilseed Joint Laboratory
- Department of Food Science and Engineering
- Jinan University
- Guangzhou 510632
- China
| | - Aijun Li
- Guangdong Saskatchewan Oilseed Joint Laboratory
- Department of Food Science and Engineering
- Jinan University
- Guangzhou 510632
- China
| | - Chaoying Qiu
- Guangdong Saskatchewan Oilseed Joint Laboratory
- Department of Food Science and Engineering
- Jinan University
- Guangzhou 510632
- China
| | - YingLai Teng
- Guangdong Saskatchewan Oilseed Joint Laboratory
- Department of Food Science and Engineering
- Jinan University
- Guangzhou 510632
- China
| | - Yong Wang
- Guangdong Saskatchewan Oilseed Joint Laboratory
- Department of Food Science and Engineering
- Jinan University
- Guangzhou 510632
- China
| |
Collapse
|
24
|
Caporaso N, Genovese A, Burke R, Barry-Ryan C, Sacchi R. Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.040] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|