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Gashi N, Hasani E, Salihu S. Quality Evaluation of Muffins Enriched With Blueberry and Cranberry Powders. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:7045401. [PMID: 39161744 PMCID: PMC11333141 DOI: 10.1155/2024/7045401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/09/2023] [Revised: 07/04/2024] [Accepted: 07/17/2024] [Indexed: 08/21/2024]
Abstract
The use of plant extracts to enhance the nutritional profile and consumer appeal of food products has attracted considerable attention within the food industry. This is due to the fact that its high composition with bioactive ingredients affects the increase in nutritional value and the general acceptability of the product. The main focus of the food industry and researchers remains bakery products due to their high level of consumption and the suitability of combining them with different fruits. Given the prominence of bakery products in consumption and their compatibility with various fruits, investigating the enrichment of muffins with plant extracts is crucial. This was the main objective of this study, to improve the nutritional profile of muffins through berries' incorporation and evaluate the consumers' acceptability for these novel products. In this study, the muffins were enriched with cranberries and blueberries in powder form at concentrations of 3%, 6%, and 9%. Physicochemical parameters (such as weight, height, specific gravity, moisture, water activity, pH, and acidity), color, texture, and sensory parameters were analyzed in these samples, which were also compared with control samples without blueberry and cranberry powder. The results showed that pH and acidity were significantly different (p < 0.05) by the addition of blueberry powder, with pH values getting decreased and acidity values getting increased. The pH of the 9% enriched muffins measuring 5.38 and the acidity reaching 2.47 indicated a notable impact of extracts on the overall acidity level of the products showing comparable results to control samples. Hardness and gumminess as the main texture properties showed notable increase with the addition of blueberry and cranberry powders. Compared to control samples with 8.79 value of hardness, they achieved much higher values, 15.32 for cranberry and 10.58 for blueberry muffins, respectively. Similarly, they scored significantly higher values for gumminess, where cranberry muffins scored the value of 4.39 and blueberry muffins scored the value of 3.38, while control samples scored the value of 3.02. Furthermore, a direct relationship was observed between the concentration of these extracts and redness (a ∗), while the ratio is inverse for the parameters of lightness (L ∗), yellowness (b ∗), chroma (C ∗), and the value of hue angle (h). This factor is crucial to fulfill consumers' requests for more attractive attributes of such products not only in taste but also in their physical appearance. Therefore, even the sensory evaluation has shown that consumers like samples with higher amounts of cranberry and blueberry, respectively, with 6% (51.7% for blueberry muffins) and 9% (43.3% for cranberry muffins). The evaluation of blueberry samples revealed that the control sample was not the least preferred, primarily due to the lack of a well-defined taste in muffins with 3% extract; however, in the case of cranberry muffin evaluation, the control sample emerged as the least liked, indicating consumers' acceptance of the changes in muffin formulation. This shows the impact of enriching such bakeries with berries for empowering the consumers' attitudes and such product functionality in markets. Exploring the previously unaddressed area of enriching muffins with these berry powders, this research provides crucial information on the advantages, challenges, and nutritional enhancements associated with such formulations, filling a significant gap in the existing literature.
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Affiliation(s)
- Njomza Gashi
- Department of Food Technology With BiotechnologyFaculty of Agriculture and VeterinaryUniversity of Prishtina “Hasan Prishtina”, Prishtina, Kosovo 10000
- Faculty of Agricultural and Food Sciences and Environmental ManagementUniversity of Debrecen H-4032, Debrecen, Hungary
| | - Endrit Hasani
- Department of Food Technology With BiotechnologyFaculty of Agriculture and VeterinaryUniversity of Prishtina “Hasan Prishtina”, Prishtina, Kosovo 10000
| | - Salih Salihu
- Department of Food Technology With BiotechnologyFaculty of Agriculture and VeterinaryUniversity of Prishtina “Hasan Prishtina”, Prishtina, Kosovo 10000
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Djordjević M, Djordjević M, Starowicz M, Krupa-Kozak U. Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints. Antioxidants (Basel) 2024; 13:142. [PMID: 38397740 PMCID: PMC10886132 DOI: 10.3390/antiox13020142] [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: 12/22/2023] [Revised: 01/20/2024] [Accepted: 01/22/2024] [Indexed: 02/25/2024] Open
Abstract
The recognized contribution of antioxidant compounds to overall health maintenance and spotted deficiencies in celiac patients' diets has driven more intensive research regarding antioxidant compounds' inclusion in gluten-free bread (GFB) production during the last decade. The presented review gathered information that provided insights into plant-based antioxidant sources which are applicable in GFB production through the resulting changes in the technological, sensory, and nutritional quality of the resulting antioxidant-enriched GFB. The influence of the bread-making process on the antioxidant compounds' content alteration and applied methods for their quantification in GFB matrices were also discussed, together with strategies for enhancing the antioxidant compounds' content, their bioaccessibility, and their bioavailability, highlighting the existing contradictions and constraints. The addition of plant-based antioxidant compounds generally improved the antioxidant content and activity of GFB, without a profound detrimental effect on its technological quality and sensory acceptability, and with the extent of the improvement being dependent on the source richness and the amount added. The determination of a pertinent amount and source of plant-based antioxidant material that will result in the production of GFB with desirable nutritional, sensory, and technological quality, as well as biological activity, remains a challenge to be combated by elucidation of the potential mechanism of action and by the standardization of quantification methods for antioxidant compounds.
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Affiliation(s)
- Marijana Djordjević
- Institute of Food Technology in Novi Sad, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Miljana Djordjević
- Institute of Food Technology in Novi Sad, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Małgorzata Starowicz
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Street, 10-748 Olsztyn, Poland; (M.S.); (U.K.-K.)
| | - Urszula Krupa-Kozak
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Street, 10-748 Olsztyn, Poland; (M.S.); (U.K.-K.)
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Gigante V, Aliotta L, Ascrizzi R, Pistelli L, Zinnai A, Batoni G, Coltelli MB, Lazzeri A. Innovative Biobased and Sustainable Polymer Packaging Solutions for Extending Bread Shelf Life: A Review. Polymers (Basel) 2023; 15:4700. [PMID: 38139951 PMCID: PMC10747240 DOI: 10.3390/polym15244700] [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: 11/04/2023] [Revised: 12/07/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
Sustainable packaging has been steadily gaining prominence within the food industry, with biobased materials emerging as a promising substitute for conventional petroleum-derived plastics. This review is dedicated to the examination of innovative biobased materials in the context of bread packaging. It aims to furnish a comprehensive survey of recent discoveries, fundamental properties, and potential applications. Commencing with an examination of the challenges posed by various bread types and the imperative of extending shelf life, the review underscores the beneficial role of biopolymers as internal coatings or external layers in preserving product freshness while upholding structural integrity. Furthermore, the introduction of biocomposites, resulting from the amalgamation of biopolymers with active biomolecules, fortifies barrier properties, thus shielding bread from moisture, oxygen, and external influences. The review also addresses the associated challenges and opportunities in utilizing biobased materials for bread packaging, accentuating the ongoing requirement for research and innovation to create advanced materials that ensure product integrity while diminishing the environmental footprint.
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Affiliation(s)
- Vito Gigante
- Department of Civil and Industrial Engineering, University of Pisa, Via Diotisalvi 2, 56122 Pisa, Italy; (L.A.); (M.-B.C.); (A.L.)
| | - Laura Aliotta
- Department of Civil and Industrial Engineering, University of Pisa, Via Diotisalvi 2, 56122 Pisa, Italy; (L.A.); (M.-B.C.); (A.L.)
| | - Roberta Ascrizzi
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126 Pisa, Italy;
- Interdepartmental Research Center “Nutraceuticals and Food for Health” (NUTRAFOOD), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (L.P.); (A.Z.)
| | - Laura Pistelli
- Interdepartmental Research Center “Nutraceuticals and Food for Health” (NUTRAFOOD), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (L.P.); (A.Z.)
- Department of Agriculture Food Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Angela Zinnai
- Interdepartmental Research Center “Nutraceuticals and Food for Health” (NUTRAFOOD), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (L.P.); (A.Z.)
- Department of Agriculture Food Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Giovanna Batoni
- Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Via S. Zeno 37, 56123 Pisa, Italy;
| | - Maria-Beatrice Coltelli
- Department of Civil and Industrial Engineering, University of Pisa, Via Diotisalvi 2, 56122 Pisa, Italy; (L.A.); (M.-B.C.); (A.L.)
| | - Andrea Lazzeri
- Department of Civil and Industrial Engineering, University of Pisa, Via Diotisalvi 2, 56122 Pisa, Italy; (L.A.); (M.-B.C.); (A.L.)
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Cankurtaran-Kömürcü T, Bilgiçli N. Improvement of nutritional properties of regular and gluten-free cakes with composite flour. FOOD SCI TECHNOL INT 2023:10820132231211929. [PMID: 37926981 DOI: 10.1177/10820132231211929] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2023]
Abstract
This study was carried out to develop regular and gluten-free cakes with the high nutritional and functional value from composite flours. Composite flour was prepared by blending of equal amounts of chestnut, lupine and pumpkin flour. Wheat flour (for regular cake) and corn starch: rice flour blend (for gluten-free cake) used in cake formulation were replaced with composite flour in ratios of 9, 18, 27 and 36%, respectively. Composite flour had a significant (p < 0.05) effect on all color parameters of the crust and crumb of regular and gluten-free cake samples. Cake weight and hardness values increased with the use of composite flour in regular and gluten-free cake samples, and higher weight and hardness values were determined in gluten-free cakes. High composite flour ratios (27-36%) resulted in the lowest cake volume in both cakes. The gluten-free cake had lower ash, protein, antioxidant activity and total phenolic content (TPC) compared to the regular cake. The composite flour usage increased the ash, protein, antioxidant activity, TPC, and mineral contents of both cake samples. When the nutritional, functional, technological and sensory properties of cakes were evaluated together, it was concluded that the use of 9% composite flour was the most appropriate ratio for both cake types.
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Affiliation(s)
| | - Nermin Bilgiçli
- Department of Food Engineering, Engineering Faculty, Necmettin Erbakan University, Konya, Turkey
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Petcu CD, Tăpăloagă D, Mihai OD, Gheorghe-Irimia RA, Negoiță C, Georgescu IM, Tăpăloagă PR, Borda C, Ghimpețeanu OM. Harnessing Natural Antioxidants for Enhancing Food Shelf Life: Exploring Sources and Applications in the Food Industry. Foods 2023; 12:3176. [PMID: 37685108 PMCID: PMC10486681 DOI: 10.3390/foods12173176] [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: 07/30/2023] [Revised: 08/17/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
Consumers are increasingly showing in maintaining a healthy dietary regimen, while food manufacturers are striving to develop products that possess an extended shelf-life to meet the demands of the market. Numerous studies have been conducted to identify natural sources that contribute to the preservation of perishable food derived from animals and plants, thereby prolonging its shelf life. Hence, the present study focuses on the identification of both natural sources of antioxidants and their applications in the development of novel food products, as well as their potential for enhancing product shelf-life. The origins of antioxidants in nature encompass a diverse range of products, including propolis, beebread, and extracts derived through various physical-chemical processes. Currently, there is a growing body of research being conducted to evaluate the effectiveness of natural antioxidants in the processing and preservation of various food products, including meat and meat products, milk and dairy products, bakery products, and bee products. The prioritization of discovering novel sources of natural antioxidants is a crucial concern for the meat, milk, and other food industries. Additionally, the development of effective methods for applying these natural antioxidants is a significant objective in the food industry.
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Affiliation(s)
- Carmen Daniela Petcu
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Dana Tăpăloagă
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Oana Diana Mihai
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Raluca-Aniela Gheorghe-Irimia
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Carmen Negoiță
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Ioana Mădălina Georgescu
- Sanitary Veterinary and Food Safety Directorate Bucharest, Ilioara Street No. 16Y, District 3, 032125 Bucharest, Romania;
| | - Paul Rodian Tăpăloagă
- Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania;
| | - Cristin Borda
- Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mânăștur St., 400372 Cluj-Napoca, Romania
| | - Oana Mărgărita Ghimpețeanu
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
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Development of Dairy Products Fortified with Plant Extracts: Antioxidant and Phenolic Content Characterization. Antioxidants (Basel) 2023; 12:antiox12020500. [PMID: 36830058 PMCID: PMC9952465 DOI: 10.3390/antiox12020500] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 02/09/2023] [Accepted: 02/13/2023] [Indexed: 02/18/2023] Open
Abstract
In recent decades, there has been growing interest in the fortification of dairy products with antioxidants and phenolics derived from plant byproducts and herbs. The present study focused on the analysis of dairy products, including kefir, cream cheese, yogurt, and vegan yogurt, enhanced with aqueous extracts of plant byproducts (Citrus aurantium peel, Citrus limon peel and Rosa canina seed) and herbs (Sideritis spp., Hypericum perforatum, Origanum dictamnus, Mentha pulegium L., Melissa oficinallis, Mentha spicata L. and Lavandula angustifolia) to characterize their antioxidant content, phenolic profile, and organoleptic characteristics. Antioxidant and phenolic content were determined by Folin-Ciocalteu and ferric reducing antioxidant power (FRAP) assays and presented values up to 46.61 ± 7.22 mmol Fe2+/L and 82.97 ± 4.29 mg gallic acid (GAE)/g, respectively for the aqueous extracts, as well as up to 0.68 ± 0.06 mmol Fe2+/L and 2.82 ± 0.36 mg GAE/g for the fortified dairy products. The bioavailability of antioxidants and phenolics in fortified foods was determined after in vitro digestion and ranged between 4 and 68%. The phytochemical profile of the aqueous extracts was determined by mass spectrometry, and 162 phytochemicals were determined, from which 128 belong to the polyphenol family including flavonoids and phenolic acids. Furthermore, most of the identified compounds have been recorded to possess enhanced antioxidant capacity in correlation to the in vitro findings. Finally, organoleptic evaluation showed an overall acceptability around 3.0 ± 1.0 on a 5-point scale. In conclusion, the studied plants and herbal extracts can be used for the fortification of a variety of dairy products with potential positive effects on human health.
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Seneviratne KP, Anjali NVP, Senanayake CM, Jayathilaka N, Seneviratne KN. Ethanolic extract of rice bran: a thermally stable preservative for edible oils and cake. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-022-00094-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractThe purpose of this study was to evaluate the thermal stability of the rice bran extract (RBE) and analyze the effect of RBE on the shelf-life of sunflower oil and the quality characteristics and shelf-life of baked cake. The thermal stability of RBE was evaluated by a Rancimat test using sunflower oil. Properties such as moisture content, porosity, crumb density and pore area of cakes baked with RBE and the synthetic antioxidant butylated hydroxytoluene (BHT) were compared. Sensory properties such as taste, aroma, texture, color and overall acceptability of the cake samples were compared using a sensory panel test. The shelf-life of the cakes was evaluated by microbial counts and chemical methods. Thermally treated RBE and BHT for 2 h at 180 °C retained 75% of their initial capacity in protecting sunflower oil while RBE had a significantly higher protection factor (p < 0.05). Cakes baked with RBE received higher scores for taste, color and overall acceptability compared to control or BHT-added cake. BHT-added cake and RBE-added cake exceeded the aerobic plate count (APC) and yeast and mold count (YMC) on days 11 and 13 respectively, while the control cakes without added antioxidants exceeded the APC and YMC on day 7. Both BHT- and RBE-added cakes maintained hexanal levels below 5 mg/kg over 28 days while the control cake exceeded this level on day 21. The results suggest that RBE can be used as a natural food additive to improve the quality and shelf-life of baked foods and edible oils.
Graphical Abstract
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Paciulli M, Grimaldi M, Rinaldi M, Cavazza A, Flamminii F, Mattia CD, Gennari M, Chiavaro E. Microencapsulated olive leaf extract enhances physicochemical stability of biscuits. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
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Costa KAD, Catarina AS, Leal ICR, Sathler PC, de Oliveira D, de Oliveira AASC, Cansian RL, Dallago RM, Zeni J, Paroul N. Enzymatic synthesis of ascorbyl oleate and evaluation of biological activities. Food Res Int 2022; 161:111851. [DOI: 10.1016/j.foodres.2022.111851] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 08/12/2022] [Accepted: 08/21/2022] [Indexed: 11/30/2022]
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A Review of Bioactive Compounds and Antioxidant Activity Properties of Piper Species. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27196774. [PMID: 36235309 PMCID: PMC9573611 DOI: 10.3390/molecules27196774] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 09/28/2022] [Accepted: 09/29/2022] [Indexed: 11/21/2022]
Abstract
Antioxidants are compounds that are able to inhibit the negative effects that come from free radicals. The phenomenon of imbalanced antioxidant production and the accumulation of free radicals in cells and tissues can cause oxidative stress. Excessive free radicals that enter the body cannot be warded off by endogenous antioxidant compounds so that the required antioxidant compounds can come from the outside, which helps in the performance of endogenous antioxidants. Antioxidants that come from outside consist of synthetic and natural antioxidants; however, synthetic antioxidants are not an option because they have toxic and carcinogenic effects. Therefore, the use of natural ingredients is an alternative method that is needed to create a new natural antioxidant compound. Piper species are being considered as possible medicinal plants for the development of new sources of antioxidants. Several studies have been carried out starting from the extract levels, fractions, and compounds of the Piper species, which showed good antioxidant activity. Currently, some of these plants are being used as ingredients in traditional medicines to treat allergies, toothaches, and coughs. This review examines the distribution, botanical data, pharmacology, especially antioxidant activity, and the compounds contained in five Piper species, namely Piper amalago L., Piper betle L., Piper hispidum Sw., Piper longum L., and Piper umbellatum L.
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San H, Laorenza Y, Behzadfar E, Sonchaeng U, Wadaugsorn K, Sodsai J, Kaewpetch T, Promhuad K, Srisa A, Wongphan P, Harnkarnsujarit N. Functional Polymer and Packaging Technology for Bakery Products. Polymers (Basel) 2022; 14:polym14183793. [PMID: 36145938 PMCID: PMC9501505 DOI: 10.3390/polym14183793] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/05/2022] [Accepted: 09/07/2022] [Indexed: 11/30/2022] Open
Abstract
Polymeric materials including plastic and paper are commonly used as packaging for bakery products. The incorporation of active substances produces functional polymers that can effectively retain the quality and safety of packaged products. Polymeric materials can be used to produce a variety of package forms such as film, tray, pouch, rigid container and multilayer film. This review summarizes recent findings and developments of functional polymeric packaging for bakery products. Functional polymerics are mainly produced by the incorporation of non-volatile and volatile active substances that effectively retain the quality of packaged bakery products. Antimicrobial agents (either synthetic or natural substances) have been intensively investigated, whereas advances in coating technology with functional materials either as edible coatings or non-edible coatings have also preserved the quality of packaged bakery products. Recent patents demonstrate novel structural packaging designs combined with active functions to extend the shelf life of bakery products. Other forms of active packaging technology for bakery products include oxygen absorbers and ethanol emitters. The latest research progress of functional polymeric packaging for bakery products, which provides important reference value for reducing the waste and improving the quality of packaged products, is demonstrated. Moreover, the review systematically analyzed the spoilage factors of baked products from physicochemical, chemical and microbiological perspectives. Functional packaging using polymeric materials can be used to preserve the quality of packaged bakery products.
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Affiliation(s)
- Horman San
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Yeyen Laorenza
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Ehsan Behzadfar
- Chemical Engineering Department, Ryerson University, Toronto, ON M5B 2K3, Canada
- Sustainable Packaging Lab, School of Graphic Communications Management, Ryerson University, Toronto, ON M5B 2K3, Canada
| | - Uruchaya Sonchaeng
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Kiattichai Wadaugsorn
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Janenutch Sodsai
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Thitiporn Kaewpetch
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Khwanchat Promhuad
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Atcharawan Srisa
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Phanwipa Wongphan
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
- Center for Advanced Studies for Agriculture and Food, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
- Correspondence: ; Tel.: +66-2-562-5045
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Quiñones-Muñoz TA, Villanueva-Rodríguez SJ, Torruco-Uco JG. Nutraceutical Properties of Medicago sativa L., Agave Spp., Zea mays L. and Avena sativa L.: A Review of Metabolites and Mechanisms. Metabolites 2022; 12:metabo12090806. [PMID: 36144213 PMCID: PMC9503698 DOI: 10.3390/metabo12090806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Revised: 08/23/2022] [Accepted: 08/24/2022] [Indexed: 11/28/2022] Open
Abstract
Plants are the main sources of bioactive compounds (nutraceuticals) that function under different mechanisms of action for the benefit of human health. Mexico ranks fifth in the world in biodiversity, offering opportunities for healthy food. An important variety of crops are produced in the state of Hidalgo, e.g., based on the 2021 production, alfalfa, oats, maguey, and corn. The present review presents the latest findings of these crops, regarding the benefits they provide to health (bioactivity, nutraceuticals), and presents the compounds and mechanisms identified by which the benefit is provided. The knowledge compiled here is for the benefit of the recovery of the crops, the recognition of their bioactivities, in search of identifying the best routes of action for prevention, treatment and possible cure of chronic degenerative diseases (thereby promoting crop valorization). Exhaustive bibliographic research was carried out by means of engines and scientific databases. Articles published between 2001 and 2022 that included specific keywords (Scopus, EMBASE, EBSCO, PubMed, Science Direct, Web of Science, Google Scholar). Outstanding activities have been identified for the compounds in the crops, such as antiinflammatory, anticholesterolemic, antihypertensive, antidiabetic, anticancer, antimicrobial, antioxidant, and chelating. The compounds that provide these properties are total phenols, phenolic acids, tannins, anthocyanins, carotenoids, iso-flavones, phytosterols, saponins, fructans, glycosides, glucans, avenanthramides, and polysaccharides.
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Affiliation(s)
- Tannia A. Quiñones-Muñoz
- Consejo Nacional de Ciencia y Tecnología (CONACYT)—Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), Av. Normalistas 800, Colinas de la Normal, Guadalajara C.P. 44270, Mexico
- Correspondence:
| | - Socorro J. Villanueva-Rodríguez
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), Av. Normalistas 800, Colinas de la Normal, Guadalajara C.P. 44270, Mexico
| | - Juan G. Torruco-Uco
- Tecnológico Nacional de Mexico/Instituto Tecnológico de Tuxtepec, Calzada Dr. Víctor Bravo Ahuja, 561, Col. Predio el Paraíso, San Juan Bautista Tuxtepec C.P. 68350, Mexico
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BELLO FLORENCEA, Folademi MA, Iwok LJ. Development of pearl millet flour-based cookies supplemented with mung bean and orange fleshed sweet potato flours. THE ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI. FASCICLE VI - FOOD TECHNOLOGY 2022. [DOI: 10.35219/foodtechnology.2022.1.12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The study explored the feasibility of producing cookies from pearl millet flour (PMF), mung bean flour (MF) and orange fleshed sweet potato flour (OFSPF). Sixteen formulations were produced by mixing the three basic ingredients: PMF, MF and OFSPF using optimal mixture design of response surface methodology. The sensory properties of cookies developed from these flour blends were evaluated and the result showed variations among cookie samples. Three samples were selected from the optimization results and compared with 100% wheat flour cookies (control). The selected flour blend samples showed a significant (p<0.05) increase in swelling capacity and water absorption capacity. Supplementation with MF improved the protein content of cookie samples while PMF led to an appreciable increase in crude fibre, β-carotene and total phenol contents. This study has confirmed that the production of acceptable cookies of high crude fibre, micronutrients and antioxidant sources that would help reduce the problems of malnutrition and diet-related non-communicable diseases is feasible through the optimization of the basic ingredients.
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Caponio GR, Difonzo G, de Gennaro G, Calasso M, De Angelis M, Pasqualone A. Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected? Front Nutr 2022; 9:830932. [PMID: 35223958 PMCID: PMC8869757 DOI: 10.3389/fnut.2022.830932] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Accepted: 01/11/2022] [Indexed: 11/13/2022] Open
Abstract
There is a growing need for gluten-free bakery products with an improved nutritional profile. Currently, gluten-free baked goods deliver low protein, fiber, and mineral content and elevated predicted glycaemic index (pGI). Olive cake (OC), a by-product from virgin olive oil extraction, is an excellent natural source of unsaturated fatty acids, dietary fiber and bioactive molecules, including polyphenols and tocopherols. In this framework, this study aimed at using two selected lactic acid bacteria and a yeast for increasing the antioxidant features and the phenol profile of the gluten-free breadsticks fortified with OC with the perspective of producing a functional food. Control (CTR) samples were prepared and compared with fermented ones (fCTR). Samples were added with either non-fermented OC (nfOC) or fermented for 12 and 20 h (fOC-12 and fOC-20). Our results showed that the predicted glycemic index (pGI) was influenced by both OC addition and sourdough fermentation. In fact, the lowest value of pGI was found in fOC-12, and hydrolysis index and pGI values of samples with OC (fOC-12 and nfOC) were statistically lower than fCTR. Both OC addition and fermentation improved the total phenol content and antioxidant activity of breadsticks. The most pronounced increase in hardness values was observed in the samples subjected to sourdough fermentation as evidenced both from texture profile analysis and sensory evaluation. Moreover, in most cases, the concentration of the detected volatile compounds was reduced by fermentation. Our work highlights the potential of OC to be upcycled in combination with fermentation to produce gluten-free breadsticks with improved nutritional profile, although additional trials are required to enhance textural and sensory profile.
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Affiliation(s)
- Giusy Rita Caponio
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
- Clinica Medica “A. Murri”, Department of Biomedical Sciences and Human Oncology, University of Bari Medical School, Bari, Italy
| | - Graziana Difonzo
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
- *Correspondence: Graziana Difonzo
| | - Giuditta de Gennaro
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Maria Calasso
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Maria De Angelis
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
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15
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TABAN BMERCANOGLU, STAVROPOULOU E, WINKELSTRÖTER LKRETLI, BEZIRTZOGLOU E. Value-added effects of using aromatic plants in foods and human therapy. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.43121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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16
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Uriarte-Frías G, Hernández-Ortega MM, Gutiérrez-Salmeán G, Santiago-Ortiz MM, Morris-Quevedo HJ, Meneses-Mayo M. Pre-Hispanic Foods Oyster Mushroom ( Pleurotus ostreatus), Nopal ( Opuntia ficus-indica) and Amaranth ( Amaranthus sp.) as New Alternative Ingredients for Developing Functional Cookies. J Fungi (Basel) 2021; 7:911. [PMID: 34829200 PMCID: PMC8619982 DOI: 10.3390/jof7110911] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 10/11/2021] [Accepted: 10/21/2021] [Indexed: 12/23/2022] Open
Abstract
Oyster mushroom (Pleurotusostreatus), nopal (Opuntia ficus-indica) and amaranth (Amaranthus spp.) are pre-Hispanic foods widely consumed in Mexico. However, there are no standard products developed with these ingredientsas functional cookies. This study evaluated the impact of partial replacement (50%) of whole-wheat flour (WWF) with three formulations of P. ostreatus, nopal and amaranth flours (POF, NF and AF, respectively) on the nutritional/antioxidant properties of fortified cookies. The proportion of the flours' ingredients (WWF:AF:NF:POF) were 100% WWF (traditional cookies), 50:35:10:5 (F1), 50:30:15:5 (F2) and 50:40:5:5 (F3). Proximal composition, phenolic/flavonoid contents, and ABTS•+ scavenging activity were determined in flours and cookies.POF, NF and AF possess a high nutritional value comprising polyphenols/flavonoids and a significant antioxidant potential. Total protein, ash and flavonoids were higher in fortified cookies than in controls. Cookies prepared with F2-the highest nopal level-contained 5.29% of dietary fiber and five times higher polyphenol content than control cookies. The ABTS•+ scavenging ability was similar in the three enriched cookies (87.73-89.58%), but higher than that in traditional cookies (75.60%). The applicability of POF/NF/AF for replacing up to 50% of WWF in the production of functional cookies was demonstrated without compromising products' acceptability.This research promotes renewable local bioresouces for a sustainable agri-food chain, especially edible mushrooms.
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Affiliation(s)
- Georgina Uriarte-Frías
- Centro de Investigación en Ciencias de la Salud (CICSA), Facultad de Ciencias de la Salud, Universidad Anáhuac México, Lomas Anáhuac, Huixquilucan 52786, Estado de Mexico, Mexico; (G.U.-F.); (M.M.H.-O.); (G.G.-S.); (M.M.S.-O.)
| | - Martha M. Hernández-Ortega
- Centro de Investigación en Ciencias de la Salud (CICSA), Facultad de Ciencias de la Salud, Universidad Anáhuac México, Lomas Anáhuac, Huixquilucan 52786, Estado de Mexico, Mexico; (G.U.-F.); (M.M.H.-O.); (G.G.-S.); (M.M.S.-O.)
| | - Gabriela Gutiérrez-Salmeán
- Centro de Investigación en Ciencias de la Salud (CICSA), Facultad de Ciencias de la Salud, Universidad Anáhuac México, Lomas Anáhuac, Huixquilucan 52786, Estado de Mexico, Mexico; (G.U.-F.); (M.M.H.-O.); (G.G.-S.); (M.M.S.-O.)
| | - Miriam Magale Santiago-Ortiz
- Centro de Investigación en Ciencias de la Salud (CICSA), Facultad de Ciencias de la Salud, Universidad Anáhuac México, Lomas Anáhuac, Huixquilucan 52786, Estado de Mexico, Mexico; (G.U.-F.); (M.M.H.-O.); (G.G.-S.); (M.M.S.-O.)
| | - Humberto J. Morris-Quevedo
- Centro de Estudios de Biotecnología Industrial (CEBI), Universidad de Oriente, Ave. Patricio Lumumba s/n, Reparto Jiménez, Santiago de Cuba 90500, Cuba
| | - Marcos Meneses-Mayo
- Centro de Investigación en Ciencias de la Salud (CICSA), Facultad de Ciencias de la Salud, Universidad Anáhuac México, Lomas Anáhuac, Huixquilucan 52786, Estado de Mexico, Mexico; (G.U.-F.); (M.M.H.-O.); (G.G.-S.); (M.M.S.-O.)
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17
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Sandez Penidez SH, Velasco Manini MA, LeBlanc JG, Gerez CL, Rollán GC. Quinoa sourdough-based biscuits with high antioxidant activity fermented with autochthonous lactic acid bacteria. J Appl Microbiol 2021; 132:2093-2105. [PMID: 34606147 DOI: 10.1111/jam.15315] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2020] [Revised: 07/28/2021] [Accepted: 09/13/2021] [Indexed: 01/18/2023]
Abstract
AIMS To evaluate the capacity of autochthonous lactic acid bacteria (LAB) (43) from Andean grains to increase the antioxidant activity (AOA) and total phenolic compounds (TPCs) in quinoa sourdough to select best performing strains to be used as starter cultures in the elaboration of biscuits. METHODS AND RESULTS Microbial growth (CFU per g) and pH were evaluated during quinoa dough fermentation. Counts were increased in a range of 0.61-2.97 log CFU per g and pH values between 3.95 and 4.54 were determined after 24 h at 30°C of fermentation. Methanolic (ME) and aqueous (AE) extracts were obtained at the end of fermentation, and free radical scavenging capacity was performed by the DPPH and ABTS methods. ME was selected for further analysis using other methods and TPC quantification. Principal component analysis showed the highest scores of growth, acidification capacity, AOA and TPC for the strains Lc. mesenteroides subsp. mesenteroides CRL 2131 and L. plantarum CRL 1964 and CRL 1973. AOA and TPC in biscuits made with sourdough from these LAB were higher than the acidified and uninoculated controls. CONCLUSIONS Autochthonous LAB strains (3) increased the AOA of quinoa-based biscuits. SIGNIFICANCE AND IMPACT OF THE STUDY Quinoa sourdough obtained with selected LAB is suitable as an ingredient for bakery foods with improved antioxidant status.
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Affiliation(s)
| | | | - Jean Guy LeBlanc
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Argentina
| | - Carla L Gerez
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Argentina
| | - Graciela C Rollán
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Argentina
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Ching LW, Zulkipli N‘AM, Muhamad II, Marsin AM, Khair Z, Anis SNS. Dietary management for healthier batter formulations. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.054] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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19
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Characterization of physical properties and retention of bioactive compounds in cookies made with high oleic red palm olein. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111499] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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20
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Difonzo G, Squeo G, Pasqualone A, Summo C, Paradiso VM, Caponio F. The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3099-3116. [PMID: 33275783 DOI: 10.1002/jsfa.10986] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 10/18/2020] [Accepted: 12/04/2020] [Indexed: 06/12/2023]
Abstract
Olive leaves represent a waste from the olive oil industry which can be reused as source of polyphenols. The most representative phenolic compound of olive leaves is the secoiridoid oleuropein, followed by verbascoside, apigenin-7-O-glucoside, luteolin-7-O-glucoside, and simple phenols. The attention towards these compounds derives above all from the large number of studies demonstrating their beneficial effect on health, in fact olive leaves have been widely used in folk medicine in the Mediterranean regions. Moreover, the growing demand from consumers to replace the synthetic antioxidants, led researchers to conduct studies on the addition of plant bioactives in foods to improve their shelf-life and/or to obtain functional products. The current study overviews the findings on the addition of polyphenol-rich olive leaf extract (OLE) to foods. In particular, the effect of OLE addition on the antioxidant, microbiological and nutritional properties of different foods is examined. Most studies have highlighted the antioxidant effect of OLE in different food matrices, such as oils, meat, baked goods, vegetables, and dairy products. Furthermore, the antimicrobial activity of OLE has been observed in meat and vegetable foods, highlighting the potential of OLE as a replacer of synthetic preservatives. Finally, several authors studied the effect of OLE addition with the aim of improving the nutritional properties of vegetable products, tea, milk, meat and biscuits. Advantages and drawbacks of the different use of OLE were reported and discussed. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Graziana Difonzo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Giacomo Squeo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Vito M Paradiso
- Department of Biological and Environmental Sciences and Technologies, University of Salento, Lecce, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
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Zhang M, Wang L, Liu Y, Li J. Effects of antioxidants, proteins, and their combination on emulsion oxidation. Crit Rev Food Sci Nutr 2021; 62:8137-8160. [PMID: 33998841 DOI: 10.1080/10408398.2021.1925869] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Lipid oxidation largely determines the quality of emulsion systems as well as their final products. Therefore, an increasing number of studies have focused on the control of lipid oxidation, particularly on its mechanism. In this review, we discuss the factors affecting the efficiency of antioxidants in emulsion systems, such as the free radical scavenging ability, specifically emphasizing on the interfacial behavior and the influence of surfactants on the interfacial distribution of antioxidants. To enhance the antioxidant efficiency of antioxidants in emulsion systems, we discussed whether the combination of antioxidants and proteins can improve antioxidant effects. The types, mixing applications, structures, interface behaviors, effects of surfactants on interfacial proteins, and the location of proteins are associated with the antioxidant effects of proteins in emulsion systems. Antioxidants and proteins can be combined in both covalent and non-covalent ways. The fabrication conditions, conjugation methods, interface behaviors, and characterization methods of these two combinations are also discussed. Our review provides useful information to guide better strategies for providing stability and controlling lipid oxidation in emulsions. The main challenges and future trends in controlling lipid oxidation in complex emulsion systems are also discussed.
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Affiliation(s)
- Mi Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Lifeng Wang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
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22
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Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional Beverages. BEVERAGES 2021. [DOI: 10.3390/beverages7010012] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Consumers increasingly prefer and seek food and beverages, which, due to their natural characteristics, bring health benefits, both in the prevention of diseases and in their curative power. In this way, the production of nutraceutical foods and beverages gains more and more importance in the market. On the other hand, and because the eyes also eat, producing attractive foods due to their color, texture, appearance, and sensory characteristics is a permanent challenge in the food industry. Being able to gather healthy and attractive items in a single food is an even greater challenge. The long list of benefits associated with phenolic compounds, such as antioxidant, anticancer, anti-inflammatory, and antiaging properties, among others, fully justifies their use in the enrichment of various food products. Thus, in this review, we propose to summarize the potential use of phenolic compounds used as ingredients of pleasant and functional beverages.
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23
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Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains. Foods 2021; 10:foods10020342. [PMID: 33562826 PMCID: PMC7915647 DOI: 10.3390/foods10020342] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Revised: 01/27/2021] [Accepted: 02/01/2021] [Indexed: 02/08/2023] Open
Abstract
The winemaking sector is one of the most productive worldwide, and thus it also generates large amounts of by-products with high environmental impacts. Furthermore, global market trends and government regulations promote industrial alternatives based on sustainable production processes. As a result, several studies have focused their attention on the reuse of grape by-products in the agro-food chain. Vine shoots, grape stalks, and wine lees, although produced to a lesser extent than grape pomace, have increasingly been receiving attention for their applications in the food sector, since they are a good source of functional and bioactive compounds. In this framework, our review highlights the promising results obtained by exploiting the antioxidant and/or antimicrobial activity of vine shoots, grape stalks, and wine lees or their extracts to replace the most common oenological additives and to assay the activity against food pathogens. Further, innovative functional foods and sustainable food packaging have been formulated by taking advantage of polyphenols and fiber, as well as plant bio-stimulants, in order to obtain grapes and wines with high quality characteristics. Overall, these by-products showed the potential to be recycled into the food chain as functional additives for different products and applications, supporting the sustainability of the winemaking sector.
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Ahmed S, Jahan IA, Hossain MH, Ahmed KS, Rahman M, Zzaman W, Hoque MM. Bioactive compounds, antioxidant properties and phenolic profile of pulp and seed of Syzygium cumini. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00798-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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25
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Maqsoudlou A, Assadpour E, Mohebodini H, Jafari SM. The influence of nanodelivery systems on the antioxidant activity of natural bioactive compounds. Crit Rev Food Sci Nutr 2020; 62:3208-3231. [PMID: 33356489 DOI: 10.1080/10408398.2020.1863907] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Bioactive compounds may lose their antioxidant activity (e.g., phenolic compounds) at elevated temperatures, enhanced oxidative conditions and severe light exposures so they should be protected by various strategies such as nano/microencapsulation methods. Encapsulation technology has been employed as a proper method for using antioxidant ingredients and to provide easy dispersibility of antioxidants in all matrices including food and pharmaceutical products. It can improve the food fortification processes, release of antioxidant ingredients, and extending the shelf-life and bioavailability of them when ingested in the intestine. In this study, our main goal is to have an overview of the influence of nanoencapsulation on the bioactivity and bioavailability, and cellular activities of antioxidant ingredients in different delivery systems. Also, the effect of encapsulation process conditions, storage conditions, carrier wall materials, and release profile on the antioxidant activity of different natural bioactives are explained. Finally, analytical techniques for measuring antioxidant activity of nanoencapsulated ingredients will be covered.
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Affiliation(s)
- Atefe Maqsoudlou
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Elham Assadpour
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Hossein Mohebodini
- Department of Animal Science and Food Science, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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Hernandez-Aguilar C, Dominguez-Pacheco A, Valderrama-Bravo C, Cruz-Orea A, Martínez Ortiz E, Ordonez-Miranda J. Photoacoustic Spectroscopy in the Characterization of Bread with Turmeric Addition. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02546-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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27
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Optimization of starch-based candy supplemented with date palm (Phoenix dactylifera) and tamarind (Tamarindus indica L.). ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2020.09.033] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
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28
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Đurović V, Radovanović M, Mandić L, Knežević D, Zornić V, Đukić D. Chemical and microbial evaluation of biscuits made from wheat flour substituted with wheat sprouts. FOOD SCI TECHNOL INT 2020; 27:172-183. [PMID: 32698627 DOI: 10.1177/1082013220942441] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aim of this work was to produce biscuits from wheat flour substituted with different amounts of wheat sprout powder (2.5-7.5%). The biscuits were subjected to chemical, phytochemical, and microbial evaluations. The crude protein, fat, and ash contents and the energy value of the biscuits increased with increasing percentage of wheat sprout powder. Adding sprouts resulted in higher values of phenolics, alpha-tocopherol, and antioxidant activity. There was no statistically significant difference in the contents of total phenolics and alpha-tocopherol between biscuits supplemented with 5% sprouts and biscuits substituted with 7.5% sprouts. The phenolic content in biscuits containing 7.5% sprouts was 245 mg gallic acid equivalents (GAE)/100 g dm compared with 110 mg GAE/100 g dm in control biscuits. Antioxidant activity was the highest in biscuits substituted with 7.5% sprouts. All levels of substitution of wheat flour with wheat sprouts had an effect on the nutritional properties of biscuits, but the substitution level of 2.5-5% is recommended for the improvement of their sensorial properties. The biscuits produced had a low microbial load and were microbiologically safe. Escherichia coli, Salmonella spp., and sulfite-reduction clostridia were not detected in any sample during the period of investigation from 2 to 60 days of storage.
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Affiliation(s)
- Vesna Đurović
- Faculty of Agronomy, University of Kragujevac, Čačak, Serbia
| | | | - Leka Mandić
- Faculty of Agronomy, University of Kragujevac, Čačak, Serbia
| | - Desimir Knežević
- Faculty of Agriculture in Lešak, University of Priština, Lešak, Kosovo and Metohija, Serbia
| | | | - Dragutin Đukić
- Faculty of Agronomy, University of Kragujevac, Čačak, Serbia
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Antioxidants and antioxidant methods: an updated overview. Arch Toxicol 2020; 94:651-715. [PMID: 32180036 DOI: 10.1007/s00204-020-02689-3] [Citation(s) in RCA: 707] [Impact Index Per Article: 176.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Accepted: 02/24/2020] [Indexed: 02/07/2023]
Abstract
Antioxidants had a growing interest owing to their protective roles in food and pharmaceutical products against oxidative deterioration and in the body and against oxidative stress-mediated pathological processes. Screening of antioxidant properties of plants and plant-derived compounds requires appropriate methods, which address the mechanism of antioxidant activity and focus on the kinetics of the reactions including the antioxidants. Many studies evaluating the antioxidant activity of various samples of research interest using different methods in food and human health have been conducted. These methods are classified, described, and discussed in this review. Methods based on inhibited autoxidation are the most suited for termination-enhancing antioxidants and for chain-breaking antioxidants, while different specific studies are needed for preventive antioxidants. For this purpose, the most common methods used in vitro determination of antioxidant capacity of food constituents were examined. Also, a selection of chemical testing methods was critically reviewed and highlighted. In addition, their advantages, disadvantages, limitations and usefulness were discussed and investigated for pure molecules and raw extracts. The effect and influence of the reaction medium on the performance of antioxidants are also addressed. Hence, this overview provides a basis and rationale for developing standardized antioxidant methods for the food, nutraceuticals, and dietary supplement industries. In addition, the most important advantages and shortcomings of each method were detected and highlighted. The chemical principles of these methods are outlined and critically discussed. The chemical principles of methods of 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulphonate) radical (ABTS·+) scavenging, 1,1-diphenyl-2-picrylhydrazyl (DPPH·) radical scavenging, Fe3+-Fe2+ transformation assay, ferric reducing antioxidant power (FRAP) assay, cupric ions (Cu2+) reducing power assay (Cuprac), Folin-Ciocalteu reducing capacity (FCR assay), peroxyl radical (ROO·), superoxide radical anion (O2·-), hydrogen peroxide (H2O2) scavenging assay, hydroxyl radical (OH·) scavenging assay, singlet oxygen (1O2) quenching assay, nitric oxide radical (NO·) scavenging assay and chemiluminescence assay are outlined and critically discussed. Also, the general antioxidant aspects of main food components were discussed by a number of methods, which are currently used for the detection of antioxidant properties of food components. This review consists of two main sections. The first section is devoted to the main components in the food and pharmaceutical applications. The second general section comprises some definitions of the main antioxidant methods commonly used for the determination of the antioxidant activity of components. In addition, some chemical, mechanistic and kinetic basis, and technical details of the used methods are given.
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Raza MQ, Arshad MU, Arshad MS, Anjum FM, Imran A, Ahmed A, Munir H. Consequences of hydrogenated vegetable fat substitution with Ajwa seed oil on physicochemical and nutritional aspects of functional cookies. Food Sci Nutr 2020; 8:1365-1374. [PMID: 32180946 PMCID: PMC7063339 DOI: 10.1002/fsn3.1383] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2019] [Revised: 11/07/2019] [Accepted: 11/12/2019] [Indexed: 12/22/2022] Open
Abstract
The core objectives of the current study were to explore and compare the proximate and nutritive composition of both types of cookies prepared either with Ajwa seed oil (ASO) or hydrogenated vegetable fat (HVF) and comparative analysis of the antioxidantal potential of both cookies and to reconnoiter the storage effects on the quality parameters of the cookies over a period of 60 days. Outcomes revealed that the cookies prepared with the ASO were superior (p < .05) in fat% and energy as compared to the cookies with HVF. Due to the presence of functional moieties, ASO cookies were found with better palatability, increased shelf life with enhanced physical properties and better functionality. Therefore, the findings of the current study revealed that ASO could be used as an alternative fat source for the preparation of novel functional cookies instead of conventional vegetable fats.
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Affiliation(s)
- Muhammad Qasim Raza
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
| | | | | | | | - Ali Imran
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Aftab Ahmed
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Haroon Munir
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
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31
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Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic Extracts. J FOOD QUALITY 2019. [DOI: 10.1155/2019/1263629] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
Phenolic extracts of coconut oil meal (CME) and sesame oil meal (SME) were compared with synthetic antioxidants for the potential of improving shelf life of vanilla cake. CME maintained hexanal (product of chemical spoilage) levels below 0.3 mg/kg in cake up to 14 days. BHT- and SME-added cakes maintained hexanal levels below 2 mg/kg, while control cake with no added antioxidants exceeded this level by day 14. Both CME and SME extended the microbial shelf life up to 13 days, while control and BHT-added cake exceeded the maximum allowed colony count by day 7 and day 11, respectively. The results indicate that the onset of microbial spoilage of vanilla cake is faster than the chemical spoilage, and addition of CME and SME extends both microbiological and chemical stability of cakes beyond day 7 during storage. Over 90% of the antioxidant activity of CME and SME retained after heating at 180°C for 2 h. CME and SME are ideal thermally stable natural alternatives for synthetic antioxidants in vanilla cake.
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32
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Yilmaz VA. Effects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer (
Triticum turgidum
ssp.
dicoccum
) bulgur. Cereal Chem 2019. [DOI: 10.1002/cche.10219] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Volkan Arif Yilmaz
- Department of Food Engineering Faculty of Engineering Ondokuz Mayis University Samsun Turkey
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33
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Lekjing S, Venkatachalam K. Influences of storage time and temperature on sensory and measured quality of green gram savory crackers. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108310] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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34
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Jridi M, Abdelhedi O, Kchaou H, Msaddak L, Nasri M, Zouari N, Fakhfakh N. Vine (Vitis vinifera L.) leaves as a functional ingredient in pistachio calisson formulations. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100436] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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35
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Bioactive Compounds and Stability of a Typical Italian Bakery Products " Taralli" Enriched with Fermented Olive Paste. Molecules 2019; 24:molecules24183258. [PMID: 31500173 PMCID: PMC6766877 DOI: 10.3390/molecules24183258] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 08/29/2019] [Accepted: 09/06/2019] [Indexed: 11/16/2022] Open
Abstract
Olive paste (OP) is a novel by-product of olive mill industry composed of water, olive pulp, and skin. Due to its richness in bioactive compounds, OP exploitation for human consumption has recently been proposed. Starter driven fermented OP is characterized by a well-balanced lipid profile, rich in mono and polyunsaturated fatty acids, and a very good oxidative stability due to the high concentration of fat-soluble antioxidants. These characteristics make OP particularly suitable as a functional ingredient for food/feed industry, as well as for the formulation of nutraceutical products. New types of taralli were produced by adding 20% of fermented OP from black olives (cv Cellina di Nardò and Leccino) to the dough. The levels of bioactive compounds (polyphenols, triterpenic acids, tocochromanols, and carotenoids), as well as the fatty acid profile, were monitored during 180 days of storage and compared with control taralli produced with the same flour without OP supplementation. Taralli enriched with fermented OP showed significantly higher levels of bioactive compounds than conventional ones. Furthermore, enriched taralli maintained a low amount of saturated fatty acids and high levels of polyphenols, triterpenic acids, tocochromanols, and carotenoids, compared to the initial value, up to about 90 days in the usual conditions of retailer shelves.
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36
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Verni M, Verardo V, Rizzello CG. How Fermentation Affects the Antioxidant Properties of Cereals and Legumes. Foods 2019; 8:E362. [PMID: 31450581 PMCID: PMC6770679 DOI: 10.3390/foods8090362] [Citation(s) in RCA: 62] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 08/20/2019] [Accepted: 08/22/2019] [Indexed: 12/11/2022] Open
Abstract
The major role of antioxidant compounds in preserving food shelf life, as well as providing health promoting benefits, combined with the increasing concern towards synthetic antioxidants, has led the scientific community to focus on natural antioxidants present in food matrices or resulting from microbial metabolism during fermentation. This review aims at providing a comprehensive overview of the effect of fermentation on the antioxidant compounds of vegetables, with emphasis on cereals- and legumes- derived foods. Polyphenols are the main natural antioxidants in food. However, they are often bound to cell wall, glycosylated, or in polymeric forms, which affect their bioaccessibility, yet several metabolic activities are involved in their release or conversion in more active forms. In some cases, the antioxidant properties in vitro, were also confirmed during in vivo studies. Similarly, bioactive peptides resulted from bacterial and fungal proteolysis, were also found to have ex vivo protective effect against oxidation. Fermentation also influenced the bioaccessibility of other compounds, such as vitamins and exopolysaccharides, enabling a further improvement of antioxidant activity in vitro and in vivo. The ability of fermentation to improve food antioxidant properties strictly relies on the metabolic activities of the starter used, and to further demonstrate its potential, more in vivo studies should be carried out.
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Affiliation(s)
- Michela Verni
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus Universitario de Cartuja, E-18071 Granada, Spain
- Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, E-18071 Granada, Spain
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37
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Yan R, Hui A, Kang Y, Zhou Y, Wang A. Effects of palygorskite composites on growth performance and antioxidant status in broiler chickens. Poult Sci 2019; 98:2781-2789. [PMID: 30778562 DOI: 10.3382/ps/pez070] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Accepted: 01/30/2019] [Indexed: 11/20/2022] Open
Abstract
This work aimed to investigate the effects of the palygorskite (PAL) composites on the growth performance and antioxidant status in broiler chickens. A total of 192 one-day-old Ross 308 broilers were randomly divided into 3 treatment groups. Broilers were fed basal diets supplemented with either 50 mg/kg chlortetracycline (CTC group), 1 g/kg ZnO/PAL (ZnO/PAL group), or 1 g/kg chitooligosaccharides/ZnO/PAL (COS/ZnO/PAL group), respectively. The results showed that PAL composites were found to exhibit similar effects on growth performance as CTC (P > 0.05). ZnO/PAL and COS/ZnO/PAL enhanced the activity of serum glutathione peroxidase (GSH-Px) compared with CTC both at 21 and 42 d (P < 0.05). Compared with the CTC group, COS/ZnO/PAL enhanced serum catalase (CAT) activity at 21 d (P < 0.05), and decreased serum malondialdehyde (MDA) content at 42 d (P < 0.05). Compared with the CTC group, ZnO/PAL decreased duodenal mucous MDA content at 21 d, while ZnO/PAL did not affect activities of superoxide dismutase (SOD) and GSH-Px in the duodenum (P > 0.05). The duodenal mucous activities of SOD and GSH-Px were the highest in the COS/ZnO/PAL group at 42 d (P < 0.05). At 21 d, broilers in the COS/ZnO/PAL group had the lowest MDA content and the highest total antioxidant capacity (T-AOC) in the jejunum (P < 0.05). Palygorskite composites decreased ileum mucous MDA content compared with CTC treated broilers at 21 d (P < 0.05). At 42 d, ileum mucous T-AOC was increased both in the ZnO/PAL and COS/ZnO/PAL groups compared with the CTC group (P < 0.05). The ileum mucous GSH-Px activities both in the ZnO/PAL and COS/ZnO/PAL groups were increased compared with the CTC group (P < 0.05). In conclusion, the broilers given the basal diet supplemented with the PAL composites exhibited similar growth performance to their counterparts in the AGP group. Additionally, the PAL composites improved the antioxidant status of broilers and the beneficial effects of COS/ZnO/PAL on the antioxidant status are more pronounced.
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Affiliation(s)
- Rui Yan
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, People's Republic of China
| | - Aiping Hui
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, People's Republic of China
| | - Yuru Kang
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, People's Republic of China
| | - Yanming Zhou
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Aiqin Wang
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, People's Republic of China
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38
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Pashirova TN, Burilova EA, Tagasheva RG, Zueva IV, Gibadullina EM, Nizameev IR, Sudakov IA, Vyshtakalyuk AB, Voloshina AD, Kadirov MK, Petrov KA, Burilov AR, Bukharov SV, Zakharova LY. Delivery nanosystems based on sterically hindered phenol derivatives containing a quaternary ammonium moiety: Synthesis, cholinesterase inhibition and antioxidant activity. Chem Biol Interact 2019; 310:108753. [PMID: 31319075 DOI: 10.1016/j.cbi.2019.108753] [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: 03/14/2019] [Revised: 07/06/2019] [Accepted: 07/15/2019] [Indexed: 12/09/2022]
Abstract
Multitarget ligands (MTL) based on sterically hindered phenol and containing a quaternary ammonium moiety (SHP-n-Q) were synthesized. These compounds are inhibitors of cholinesterases with antioxidant properties. The inhibitory selectivity is 10-fold potent for BChE than for AChE. IC50 of SHP-n-Q for BChE is 20 μM. SHP-n-Q and their nanosystems exhibit more pronounced antioxidant properties than the synthetic antioxidant (hindered phenol, butylated hydroxytoluene). These compounds display a low hemolytic activity against human red blood cells. The nanotechnological approach was used to increase the bioavailability of SHP-n-Q derivatives. For water soluble SHP-n-Q derivative, the self-assembled structures have a size close to 100 nm at critical association concentration (0.01 M). Mixed cationic liposomes based on l-α-phosphatidylcholine and SHP-n-Q of 100 nm diameter were prepared. The stability, encapsulation efficacy and release from liposomes of a model drug, Rhodamine B, depend on the structure of SHP-n-Q. Cationic liposomes based on l-α-phosphatidylcholine and SHP-3-Q show a good stability in time (1year) and a sustained release (>65 h). They are promising templates for the development of anti-Alzheimer MT-drug delivery systems.
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Affiliation(s)
- T N Pashirova
- Arbuzov Institute of Organic and Physical Chemistry, FRC Kazan Scientific Center of Russian Academy of Sciences, Arbuzov St., 8, Kazan, 420088, Russian Federation.
| | - E A Burilova
- Arbuzov Institute of Organic and Physical Chemistry, FRC Kazan Scientific Center of Russian Academy of Sciences, Arbuzov St., 8, Kazan, 420088, Russian Federation
| | - R G Tagasheva
- Kazan National Research Technological University, Karl Marx str., 68, 420015, Kazan, Russian Federation
| | - I V Zueva
- Arbuzov Institute of Organic and Physical Chemistry, FRC Kazan Scientific Center of Russian Academy of Sciences, Arbuzov St., 8, Kazan, 420088, Russian Federation
| | - E M Gibadullina
- Arbuzov Institute of Organic and Physical Chemistry, FRC Kazan Scientific Center of Russian Academy of Sciences, Arbuzov St., 8, Kazan, 420088, Russian Federation
| | - I R Nizameev
- Arbuzov Institute of Organic and Physical Chemistry, FRC Kazan Scientific Center of Russian Academy of Sciences, Arbuzov St., 8, Kazan, 420088, Russian Federation; Kazan National Research Technological University, Karl Marx str., 68, 420015, Kazan, Russian Federation
| | - I A Sudakov
- Arbuzov Institute of Organic and Physical Chemistry, FRC Kazan Scientific Center of Russian Academy of Sciences, Arbuzov St., 8, Kazan, 420088, Russian Federation
| | - A B Vyshtakalyuk
- Arbuzov Institute of Organic and Physical Chemistry, FRC Kazan Scientific Center of Russian Academy of Sciences, Arbuzov St., 8, Kazan, 420088, Russian Federation
| | - A D Voloshina
- Arbuzov Institute of Organic and Physical Chemistry, FRC Kazan Scientific Center of Russian Academy of Sciences, Arbuzov St., 8, Kazan, 420088, Russian Federation
| | - M K Kadirov
- Arbuzov Institute of Organic and Physical Chemistry, FRC Kazan Scientific Center of Russian Academy of Sciences, Arbuzov St., 8, Kazan, 420088, Russian Federation; Kazan National Research Technological University, Karl Marx str., 68, 420015, Kazan, Russian Federation
| | - K A Petrov
- Arbuzov Institute of Organic and Physical Chemistry, FRC Kazan Scientific Center of Russian Academy of Sciences, Arbuzov St., 8, Kazan, 420088, Russian Federation
| | - A R Burilov
- Arbuzov Institute of Organic and Physical Chemistry, FRC Kazan Scientific Center of Russian Academy of Sciences, Arbuzov St., 8, Kazan, 420088, Russian Federation
| | - S V Bukharov
- Kazan National Research Technological University, Karl Marx str., 68, 420015, Kazan, Russian Federation
| | - L Ya Zakharova
- Arbuzov Institute of Organic and Physical Chemistry, FRC Kazan Scientific Center of Russian Academy of Sciences, Arbuzov St., 8, Kazan, 420088, Russian Federation
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39
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Munialo CD, Naumovski N, Sergi D, Stewart D, Mellor DD. Critical evaluation of the extrapolation of data relative to antioxidant function from the laboratory and their implications on food production and human health: a review. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14135] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Claire D. Munialo
- School of Life Sciences Coventry University Priory Street Coventry CV1 5FB UK
| | - Nenad Naumovski
- Collaborative Research in Bioactives and Biomarkers (CRIBB) Group University of Canberra Bruce Canberra ACT 2617 Australia
- Discipline of Nutrition and Dietetics Faculty of Health University of Canberra Bruce Canberra ACT 2617 Australia
| | - Domenico Sergi
- Nutrition & Health Substantiation Group, Nutrition and Health Program, Health and Biosecurity Commonwealth Scientific and Industrial Research Organisation (CSIRO) Adelaide SA 5000 Australia
| | - David Stewart
- School of Life Sciences Coventry University Priory Street Coventry CV1 5FB UK
| | - Duane D. Mellor
- School of Life Sciences Coventry University Priory Street Coventry CV1 5FB UK
- Collaborative Research in Bioactives and Biomarkers (CRIBB) Group University of Canberra Bruce Canberra ACT 2617 Australia
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40
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Akter J, Hossain MA, Takara K, Islam MZ, Hou DX. Antioxidant activity of different species and varieties of turmeric (Curcuma spp): Isolation of active compounds. Comp Biochem Physiol C Toxicol Pharmacol 2019; 215:9-17. [PMID: 30266519 DOI: 10.1016/j.cbpc.2018.09.002] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/16/2018] [Accepted: 09/17/2018] [Indexed: 10/28/2022]
Abstract
There are >80 species of turmeric (Curcuma spp.) and some species have multiple varieties, for example, Curcuma longa (C. longa) has 70 varieties. They could be different in their chemical properties and biological activities. Therefore, we compared antioxidant activity, total phenolic and flavonoid content of different species and varieties of turmeric namely C. longa [variety: Ryudai gold (RD) and Okinawa ukon], C. xanthorrhiza, C. aromatica, C. amada, and C. zedoaria. The antioxidant activity was determined using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity, oxygen radical absorbance capacity (ORAC), reducing power and 2-deoxyribose (2-DR) oxidation assay. Our results suggested that RD contained significantly higher concentrations of total phenolic (157.4 mg gallic acid equivalent/g extract) and flavonoids (1089.5 mg rutin equivalent/g extract). RD also showed significantly higher DPPH radical-scavenging activity (IC50: 26.4 μg/mL), ORAC (14,090 μmol Trolox equivalent/g extract), reducing power absorbance (0.33) and hydroxyl radical scavenging activity (IC50: 7.4 μg/mL). Therefore, RD was chosen for the isolation of antioxidant compounds using silica gel column, Toyopearl HW-40F column, and high-performance liquid chromatography. Structural identification of the compounds was conducted using 1H NMR, 13C NMR, and liquid chromatography-tandem mass spectrometry. The purified antioxidant compounds were bisabolone-9-one (1), 4-methyllene-5-hydroxybisabola-2,10-diene-9-one (2), turmeronol B (3), 5-hydroxy-1,7-bis(4-hydroxy-3-methoxyphenyl)-1-hepten-3-one (4), 3-hydroxy-1,7-bis(4-hydroxyphenyl)-6-hepten-1,5-dione (5), cyclobisdemethoxycurcumin (6), bisdemethoxycurcumin (7), demethoxycurcumin (8) and curcumin (9). The IC50 for DPPH radical-scavenging activity were 474, 621, 234, 29, 39, 257, 198, 47 and 18 μM and hydroxyl radical-scavenging activity were 25.1, 24.4, 20.2, 2.1, 5.1, 17.2, 7.2, 3.3 and 1.5 μM for compound 1, 2, 3, 4, 5, 6, 7, 8 and 9, respectively. Our findings suggested that the RD variety of C. longa, developed by the University of the Ryukyus, Okinawa, Japan, is a promising source of natural antioxidants.
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Affiliation(s)
- Jesmin Akter
- The United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan; Faculty of Agriculture, University of the Ryukyus, Okinawa 903-0213, Japan
| | - Md Amzad Hossain
- The United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan; Faculty of Agriculture, University of the Ryukyus, Okinawa 903-0213, Japan.
| | - Kensaku Takara
- The United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan; Faculty of Agriculture, University of the Ryukyus, Okinawa 903-0213, Japan.
| | - Md Zahorul Islam
- Faculty of Agriculture, University of the Ryukyus, Okinawa 903-0213, Japan; Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - De-Xing Hou
- The United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan; Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan
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41
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Han J, Du Y, Shang W, Yan J, Wu H, Zhu B, Xiao H. Fabrication of surface-active antioxidant biopolymers by using a grafted scallop (Patinopecten yessoensis) gonad protein isolate–epigallocatechin gallate (EGCG) conjugate: improving the stability of tuna oil-loaded emulsions. Food Funct 2019; 10:6752-6766. [DOI: 10.1039/c9fo01723b] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A novel antioxidant system was developed to improve stability of tuna oil-loaded emulsions.
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Affiliation(s)
- Jiarun Han
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian Liaoning 116034
- China
| | - Yinan Du
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian Liaoning 116034
- China
| | - Wenhui Shang
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian Liaoning 116034
- China
| | - Jianan Yan
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian Liaoning 116034
- China
| | - Haitao Wu
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian Liaoning 116034
- China
- National Engineering Research Center of Seafood
| | - Beiwei Zhu
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian Liaoning 116034
- China
- National Engineering Research Center of Seafood
| | - Hang Xiao
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
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42
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Bhat NA, Hamdani AM, Masoodi FA. Development of functional cookies using saffron extract. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4918-4927. [PMID: 30482987 PMCID: PMC6233447 DOI: 10.1007/s13197-018-3426-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/03/2018] [Accepted: 09/11/2018] [Indexed: 11/27/2022]
Abstract
Saffron extracts of two different concentrations were prepared and used as a source of natural antioxidants in whole wheat flour cookies. The effect on the color, texture and sensory properties of the product was also studied over a storage period of 9 months. Results revealed that spread ratio and hardness of cookies reduced non-significantly with the addition of saffron extract (SE). Color values 'L' and 'b' of cookies increased significantly from 50.7 to 53.9 and 36.5 to 47.0, respectively with the addition of SE while 'a' value decreased non-significantly (p > 0.05). DPPH radical scavenging activity, reducing power and inhibition of lipid peroxidation of dough and cookie samples containing SE were enhanced in comparison to control. The concentration of crocins, safranal and picrocrocin in DS50 and DS100 dough samples was found as 28.30, 48.30, 104.6 µg/g and 35.14, 62.38, 118.2 µg/g, respectively. Sensory scores of cookies containing SE were high as compared to control. All the quality parameters of cookies reduced during the storage period (0-9 months). However, the cookies with added SE revealed significantly higher quality attributes up to 6 months of storage without any significant loss in quality.
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Affiliation(s)
- Naseer Ahmad Bhat
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190 006 India
| | - Afshan Mumtaz Hamdani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190 006 India
| | - F. A. Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190 006 India
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43
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Shen Y, Tebben L, Chen G, Li Y. Effect of amino acids on Maillard reaction product formation and total antioxidant capacity in white pan bread. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14027] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Yanting Shen
- Department of Grain Science and Industry Kansas State University Manhattan KS 66506 USA
| | - Lauren Tebben
- Department of Grain Science and Industry Kansas State University Manhattan KS 66506 USA
| | - Gengjun Chen
- Department of Grain Science and Industry Kansas State University Manhattan KS 66506 USA
| | - Yonghui Li
- Department of Grain Science and Industry Kansas State University Manhattan KS 66506 USA
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44
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Optimizing microencapsulation of α-tocopherol with pectin and sodium alginate. Journal of Food Science and Technology 2018; 55:3625-3631. [PMID: 30150821 DOI: 10.1007/s13197-018-3288-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/29/2018] [Accepted: 06/14/2018] [Indexed: 01/06/2023]
Abstract
α-Tocopherol is a well-known fat-soluble antioxidant and is widely used in the food industry for stabilizing free radicals. Incorporation and stability of it into food is another challenge as directly added α-tocopherol is prone to inactivation by food constituents. This study was aimed at optimizing conditions for encapsulation of α-tocopherol using combination of sodium alginate (0.5, 1.0, 1.5 and 2.0%) as primary wall material and pectin (2.0%) as filler. The optimum conditions were selected on the basis of encapsulation efficiency, shape, size, bulk density, yield and swelling index with syringe method. The encapsulation efficiency of α-tocopherol in microencapsules produced under optimal conditions was 52.91% using sodium alginate 1.5% w/v and pectin 2.0% w/v. α-Tocopherol was encapsulated with encapsulator using standard conditions and was compared with syringe method. The encapsulation efficiency was found more (55.97%) in microencapsules prepared with encapsulator and 52.11% in microencapsules prepared with syringe.
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45
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Difonzo G, Pasqualone A, Silletti R, Cosmai L, Summo C, Paradiso VM, Caponio F. Use of olive leaf extract to reduce lipid oxidation of baked snacks. Food Res Int 2018; 108:48-56. [PMID: 29735082 DOI: 10.1016/j.foodres.2018.03.034] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2018] [Revised: 03/08/2018] [Accepted: 03/10/2018] [Indexed: 12/18/2022]
Abstract
Olive leaves are a waste of the olive oil processing industry and represent a good source of phenolic compounds. The aim of this work was to assess the influence of olive leaf extract (OLE) on lipid oxidation of baked snacks, like breadsticks, made with wheat flour, extra virgin olive oil (EVO), white wine, and salt. Two EVOs having different peroxide value and antioxidant profile (total phenol content, tocopherols, carotenoids, and antioxidant activity) were considered. The snacks were subjected to oven test or stored in the usual conditions of retailer shelves. The obtained data highlighted that EVO plays a key role both for the quality and for the shelf-life of baked snacks and the use of OLE is recommended especially when baked snacks are produced with low quality EVO which therefore does not have a good content of natural antioxidants. The OLE addition significantly reduced the forced oxidative degradation during oven test, as evidenced by a decrease of 27% in oxidation-related volatile compounds and of 42% in triacylglycerol oligopolymers compared to control snacks (CTR) without OLE. Moreover, OLE effectively acted also in normal storage conditions, improving sensory data, induction times, antioxidant activity, and volatile compounds compared to CTR (i.e. hexanal 165.49 vs 38.31 μg g-1 in OLE-added). The amount of oxidation-related volatile compounds showed an opposite trend with the quality level of oil used.
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Affiliation(s)
- Graziana Difonzo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, Bari I-70126, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, Bari I-70126, Italy
| | - Roccangelo Silletti
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, Bari I-70126, Italy
| | - Lucrezia Cosmai
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, Bari I-70126, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, Bari I-70126, Italy
| | - Vito M Paradiso
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, Bari I-70126, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, Bari I-70126, Italy.
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Gažarová M, Chlebová Z, Kopčeková J, Lenártová P, Holovičová M. The influence of gluten-free bakery products consumption on selected anthropometric parameters. POTRAVINARSTVO 2017. [DOI: 10.5219/861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of the study was to evaluate the effect of a short-term consumption (six weeks) of gluten-free bakery products on the anthropometric parameters. The study group was composed of volunteers from the general population and consisted of 30 healthy adults. The amount of bakery product was determined as follows: women consumed 150 - 200 grams per day; men 200 - 250 grams per day. Anthropometric measurements were made by using InBody 720, we received data such as body weight, Body Mass Index (BMI) and Waist-to-Hip Ratio (WHR), which we evaluated the presence of overweight and obesity in the monitored groups. We also observed visceral fat area (VFA). We found out that the 6-week consumption of gluten-free bread and bakery products showed a significant reduction in body weight and BMI (p <0.01), but also to a significant increase in VFA (p <0.05). By the impact of consumption we recorded the increase of body weight and BMI in 70% of participants (in 30% there was slight increase), decrease of WHR in 33% (increase in 43%) and decrease of VFA in 43% (increase in 57%). For other participants, the values remained unchanged. Two months after the termination of the consumption of gluten-free products we found out the increase of body weight and BMI, WHR remained unchanged, however in the case of VFA showed significant increase of values. We can summarize that dietary habits play a crucial role in the development of overweight and obesity and the consumption of bread and bakery products can also affect it. However, the overall effect of bread and bakery consumption on the development of overweight depends on many factors, such as the composition of the bread and bakery products and the presence of gluten.
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47
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Lorenzo JM, Pateiro M, Domínguez R, Barba FJ, Putnik P, Kovačević DB, Shpigelman A, Granato D, Franco D. Berries extracts as natural antioxidants in meat products: A review. Food Res Int 2017; 106:1095-1104. [PMID: 29579903 DOI: 10.1016/j.foodres.2017.12.005] [Citation(s) in RCA: 218] [Impact Index Per Article: 31.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2017] [Revised: 12/02/2017] [Accepted: 12/02/2017] [Indexed: 01/21/2023]
Abstract
The aim was to evaluate antioxidants from berries as replacement food additives for inhibition of lipid and protein oxidation in meat and meat products, since meats are highly susceptible to oxidation. Oxidation can be delayed/retarded by synthetic antioxidants with phenolic structures (e.g. butylated hydroxytoluene). However, new natural alternatives are needed for synthetic antioxidants due to the controversy regarding their possible negative health effects and consumers' demand for more 'natural' food additives. Berries are a good source of phenolic compounds, especially anthocyanins, which can be used as the potential alternative. Reviewed berries included bearberry (Arctostaphylos sp.), blueberry (Vaccinium sp.), blackberry (Rubus sp.), blackcurrant (Ribes nigrum), cranberry (Vaccinium sp.), cloudberry (Rubus chamaemorus), strawberry (Fragaria ananassa), and grape berries (Vitis sp.). Data implied that blueberries, blackberries, cranberries, and grapes can be useful for replacing/decreasing synthetic antioxidants in meat products. Their extracts have antioxidant polyphenols with health benefits that are useful for stabilizing meat products.
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Affiliation(s)
- José Manuel Lorenzo
- Meat Technology Center of Galicia, Galicia, street n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
| | - Mirian Pateiro
- Meat Technology Center of Galicia, Galicia, street n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Rubén Domínguez
- Meat Technology Center of Galicia, Galicia, street n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Avi Shpigelman
- Faculty of Biotechnology and Food Engineering, Technion, Israel Institute of Technology, Haifa, Israel
| | - Daniel Granato
- Department of Food Engineering, State University of Ponta Grossa, Ponta Grossa, Brazil
| | - Daniel Franco
- Meat Technology Center of Galicia, Galicia, street n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
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48
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Lo Bianco M, Siracusa L, Dattilo S, Venora G, Ruberto G. Phenolic Fingerprint of Sicilian Modern Cultivars and Durum Wheat Landraces: A Tool to Assess Biodiversity. Cereal Chem 2017. [DOI: 10.1094/cchem-06-17-0125-r] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Marisol Lo Bianco
- Stazione Consorziale Sperimentale di Granicoltura per la Sicilia, Via Sirio, 1 – 95041 Borgo Santo Pietro, Caltagirone (CT), Italy
| | - Laura Siracusa
- CNR – Istituto di Chimica Biomolecolare (ICB), Via Paolo Gaifami, 18 – 95126 Catania, Italy
| | - Sandro Dattilo
- CNR – Istituto per i Polimeri, Compositi e Biomateriali (IPCB), Via Paolo Gaifami, 18 – 95126 Catania, Italy
| | - Gianfranco Venora
- Stazione Consorziale Sperimentale di Granicoltura per la Sicilia, Via Sirio, 1 – 95041 Borgo Santo Pietro, Caltagirone (CT), Italy
| | - Giuseppe Ruberto
- CNR – Istituto di Chimica Biomolecolare (ICB), Via Paolo Gaifami, 18 – 95126 Catania, Italy
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49
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Mateos R, Vera S, Díez-Pascual AM, San Andrés MP. Graphene solid phase extraction (SPE) of synthetic antioxidants in complex food matrices. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.07.006] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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50
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Gumul D, Korus A, Ziobro R, Harangozo L, Tokár M. Physical characteristics and nutritional composition of gluten-free bread with share of freeze-dried red potatoes. CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2017.1331265] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Dorota Gumul
- Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland
| | - Anna Korus
- Department of Fruit, Vegetable and Mushroom Technology, University of Agriculture in Krakow, Kraków, Poland
| | - Rafał Ziobro
- Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland
| | - Luboš Harangozo
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Marián Tokár
- Department of Plant Storage and Processing, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
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