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Sławińska N, Olas B. The current state of knowledge about thermal processing of edible seeds; a special emphasis on their bioactive constituents and antioxidant activity. Food Chem 2024; 458:140526. [PMID: 39053392 DOI: 10.1016/j.foodchem.2024.140526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 07/16/2024] [Accepted: 07/17/2024] [Indexed: 07/27/2024]
Abstract
Thermal processing can alter the biological activity of seed phytochemicals in various ways, thus improving shelf life, bioavailability, oxidative stability, and oil yield; it can also decrease the content of antinutritional compounds, reduce cytotoxic activity and increase the total phenolic content of the seeds. However, this treatment can also inactivate beneficial compounds, including phenolics. This review describes the effect of different thermal processing methods on the content, activity, and bioavailability of chemical compounds from different edible seeds. The outcome is dependent on the method, temperature, time of processing, and type of seeds. Although thermal processing has many benefits, its precise effect on different species requires further clarification to determine how it influences their phytochemical content and biological activity, and identify the optimal conditions for processing.
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Affiliation(s)
- Natalia Sławińska
- University of Lodz, Department of General Biochemistry, Faculty of Biology and Environmental Protection, Pomorska 141/3, 90-236 Lodz, Poland.
| | - Beata Olas
- University of Lodz, Department of General Biochemistry, Faculty of Biology and Environmental Protection, Pomorska 141/3, 90-236 Lodz, Poland.
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Tapia G, Gonzalez M, Méndez J, Schmeda-Hirschmann G, Arrey O, Carrasco B, Nina N, Salas-Burgos A, Jimenéz-Aspee F, Arevalo B. Transcriptome analysis reveals biosynthesis and regulation of flavonoid in common bean seeds during grain filling. BMC PLANT BIOLOGY 2024; 24:916. [PMID: 39354389 PMCID: PMC11443926 DOI: 10.1186/s12870-024-05593-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/19/2024] [Accepted: 09/13/2024] [Indexed: 10/03/2024]
Abstract
The Andean domesticated common beans (Phaseolus vulgaris) are significant sources of phenolic compounds associated with health benefits. However, the regulation of biosynthesis of these compounds during bean seed development remains unclear. To elucidate the gene expression patterns involved in the regulation of the flavonoid pathway, we conducted a transcriptome analysis of two contrasting Chilean varieties, Negro Argel (black bean) and Coscorron (white bean), at three developmental stages associated with seed color change, as well as different flavonoid compound accumulations. Our study reveals that phenolic compound synthesis initiates during seed filling, although it exhibits desynchronization between both varieties. We identified 10,153 Differentially Expressed Genes (DEGs) across all comparisons. The KEGG pathway 'Flavonoid biosynthesis' showed enrichment of induced DEGs in Negro Argel (PV172), consistent with the accumulation of delphinidin, petunidin, and malvidin hexosides in their seeds, while catechin glucoside, procyanidin and kaempferol derivatives were predominantly detected in Coscorrón (PV24). Furthermore, while the flavonoid pathway was active in both varieties, our results suggest that enzymes involved in the final steps, such as ANS and UGT, were crucial, inducing anthocyanin formation in Negro Argel. Additionally, during active anthocyanin biosynthesis, the accumulation of reserve proteins or those related to seed protection and germination was induced. These findings provide valuable insights and serve as a guide for plant breeding aimed at enhancing the health and nutritional properties of common beans.
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Affiliation(s)
- Gerardo Tapia
- Unidad de Recursos Genéticos Vegetales, Instituto de Investigaciones Agropecuarias, INIA- Quilamapu, Chillán, 3800062, Chile.
| | - Máximo Gonzalez
- Laboratorio de Fisiología Vegetal, Centro de Estudios Avanzados en Zonas Áridas (CEAZA), Raúl Bitrán 1305, La Serena, Chile
| | - José Méndez
- Unidad de Recursos Genéticos Vegetales, Instituto de Investigaciones Agropecuarias, INIA- Quilamapu, Chillán, 3800062, Chile
| | - Guillermo Schmeda-Hirschmann
- Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Universidad de Talca, Talca, 3480094, Chile
| | - Oscar Arrey
- Centro de Estudios en Alimentos Procesados (CEAP), Campus Lircay, Talca, 3480094, Chile
| | - Basilio Carrasco
- Centro de Estudios en Alimentos Procesados (CEAP), Campus Lircay, Talca, 3480094, Chile
| | - Nélida Nina
- Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Universidad de Talca, Talca, 3480094, Chile
| | - Alexis Salas-Burgos
- Departamento de Farmacología, Facultad de Ciencias Biológicas, Universidad de Concepción, Concepción, 4070386, Chile
| | - Felipe Jimenéz-Aspee
- Department of Food Biofunctionality, Institute of Nutritional Sciences, University of Hohenheim, 70599, Stuttgart, Germany
| | - Barbara Arevalo
- Centro de Estudios en Alimentos Procesados (CEAP), Campus Lircay, Talca, 3480094, Chile
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3
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Ren W, Wu M, Wang B, Xu H, Wei W, Sun D. Constant temperature and humidity combined with vacuum-steam pulsed steaming of Polygonatum cyrtonema rhizome: Quality attribute and browning mechanism. Food Chem 2024; 463:141472. [PMID: 39369607 DOI: 10.1016/j.foodchem.2024.141472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2024] [Revised: 09/15/2024] [Accepted: 09/27/2024] [Indexed: 10/08/2024]
Abstract
The quality of Polygonatum cyrtonema rhizome is considerably influenced by steaming, a post-harvest procedure; however, the mechanisms behind this quality formation are not well understood. This study explored two innovative streaming methods for Polygonatum cyrtonema rhizome: constant temperature and humidity steaming and drying (CTHSD) and constant temperature and humidity combined with vacuum-steam pulsed steaming and drying (CTH + VSPSD). Traditional atmospheric steaming, simmering, and drying (ASD) were also used. We evaluated the microstructure, colour and polysaccharide, reducing sugar, 5-hydroxymethylfurfural, amino acid, phenolics and diosgenin contents as well as its antioxidant capacity. Results indicated that all methods enhanced antioxidant activity, released phenolic compounds and disrupted the microscopic pore wall structure. The processed samples exhibited increased browning values owing to non-enzymatic browning reactions between amino acids and reducing sugars. Notably, the CTH + VSPSD method yielded the highest antioxidant capacity, better preservation of polysaccharides and lower levels of 5-hydroxymethylfurfural compared to other methods. Additionally, CTH + VSPSD reduced production time by 66.7 % while achieving a comparable colour profile to that of conventional ASD technology. Therefore, the CTH + VSPSD method shows great promise for producing high-quality Polygonatum cyrtonema rhizome products.
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Affiliation(s)
- Weike Ren
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Min Wu
- College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Bo Wang
- School of Behavioural and Health Science, Australian Catholic University, Sydney, NSW 2060, Australia.
| | - Huihuang Xu
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Wenguang Wei
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Dongyu Sun
- College of Engineering, China Agricultural University, Beijing 100083, China
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4
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Sławińska N, Żuchowski J, Stochmal A, Olas B. Comparative phytochemical, antioxidant, and hemostatic studies of fractions from raw and roasted sea buckthorn seeds in vitro. Sci Rep 2024; 14:21175. [PMID: 39256523 PMCID: PMC11387660 DOI: 10.1038/s41598-024-72012-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2024] [Accepted: 09/02/2024] [Indexed: 09/12/2024] Open
Abstract
Various seeds, including sea buckthorn (Hippophae rhamnoides L.) seeds, are sources of different bioactive compounds. They can show anti-inflammatory, hypoglycemic, anti-hyperlipidemic, antibacterial, antioxidant, or other biological properties in in vitro and in vivo models. Our preliminary in vitro results have demonstrated that the extracts from raw (no thermal processing) and roasted (thermally processed) sea buckthorn seeds have antioxidant potential and anticoagulant activity. However, it was unclear which compounds were responsible for these properties. Therefore, in continuation of our previous study, the extracts were fractionated by C18 chromatography. Phytochemical analysis of three fractions (a, b, and c) from raw sea buckthorn seeds and four fractions (d, e, f, and g) from roasted sea buckthorn seeds were performed. Several in vitro assays were also conducted to determine the antioxidant and procoagulant/anticoagulant potential of the fractions and two of their major constituents-isorhamnetin 3-O-β-glucoside7-O-α-rhamnoside and serotonin. LC-MS analyses showed that serotonin is the dominant constituent of fractions c and f, which was tentatively identified on the basis of its HRMS and UV spectra. Moreover, fractions c and f, as well as b and e, contained different B-type proanthocyanidins. Fractions b and e consisted mainly of numerous glycosides of kaempferol, quercetin, and isorhamnetin. The results of oxidative stress assays (measurements of protein carbonylation, lipid peroxidation, and thiol groups oxidation) showed that out of all the tested fractions, fraction g (isolated from roasted seeds and containing mainly dihexoses, and serotonin) demonstrated the strongest antioxidant properties.
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Affiliation(s)
- Natalia Sławińska
- Department of General Biochemistry, Faculty of Biology and Environmental Protection, University of Lodz, 90-236, Lodz, Poland
| | - Jerzy Żuchowski
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation - State Research Institute, Czartoryskich 8, 24-100, Puławy, Poland
| | - Anna Stochmal
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation - State Research Institute, Czartoryskich 8, 24-100, Puławy, Poland
| | - Beata Olas
- Department of General Biochemistry, Faculty of Biology and Environmental Protection, University of Lodz, 90-236, Lodz, Poland.
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Wu Y, Liu Y, Jia Y, Feng CH, Zhang H, Ren F, Zhao G. Effects of thermal processing on natural antioxidants in fruits and vegetables. Food Res Int 2024; 192:114797. [PMID: 39147492 DOI: 10.1016/j.foodres.2024.114797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 07/15/2024] [Accepted: 07/17/2024] [Indexed: 08/17/2024]
Abstract
Research on the content of polyphenolic compounds in fruits and vegetables, the extraction of bioactive compounds, and the study of their impact on the human body has received growing attention in recent years. This is due to the great interest in bioactive compounds and their health benefits, resulting in increased market demand for natural foods. Bioactive compounds from plants are generally categorized as natural antioxidants with health benefits such as anti-inflammatory, antioxidant, anti-diabetic, anti-carcinogenic, etc. Thermal processing has been used in the food sector for a long history. Implementing different thermal processing methods could be essential in retaining the quality of the natural antioxidant compounds in plant-based foods. A comprehensive review is presented on the effects of thermal blanching (i.e., hot water, steam, superheated steam impingement, ohmic and microwave blanching), pasteurization, and sterilization and drying technologies on natural antioxidants in fruits and vegetables.
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Affiliation(s)
- Yingying Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yanan Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yuanqiang Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Chao-Hui Feng
- School of Regional Innovation and Social Design Engineering, Faculty of Engineering, Kitami Institute of Technology, 165 Koen-cho, Kitami 090-8507, Hokkaido, Japan
| | - Huijuan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Feiyue Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Guoping Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
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Subedi U, Raychaudhuri S, Fan S, Ogedengbe O, Obanda DN. Fermenting kale ( Brassica oleracea L.) enhances its functional food properties by increasing accessibility of key phytochemicals and reducing antinutritional factors. Food Sci Nutr 2024; 12:5480-5496. [PMID: 39139952 PMCID: PMC11317736 DOI: 10.1002/fsn3.4195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 04/11/2024] [Accepted: 04/16/2024] [Indexed: 08/15/2024] Open
Abstract
The properties of kale as a functional food are well established. We sought to determine how fermentation further enhances these properties. We tested different fermentation conditions: (i) spontaneous fermentation with naturally occurring bacteria, (ii) spontaneous fermentation with 2% salt, (iii) Lactococcus lactis, (iv) Lactobacillus acidophilus, (v) mixture of L. lactis and L. acidophilus, (vi) mixture of L. lactis, L. acidophilus, and Clostridium butyricum. We quantified selected bioactive components using high-performance liquid chromatography (HPLC) and antinutritional factors using a gravimetric method and spectrophotometry. We then determined (i) the antioxidant capacity of the vegetable, (ii) anti-inflammation capacity, and (iii) the surface microbiota composition by 16S sequencing. All fermentation methods imparted some benefits. However, fermentation with mixed culture of L. lactis and L. acidophilus was most effective in increasing polyphenols and sulforaphane accessibility, increasing antioxidant activity, and reducing antinutritional factors. Specifically, fermentation with L. lactis and L. acidophilus increased total polyphenols from 8.5 to 10.7 mgGAE/g (milligrams of gallium acid equivalent per gram) and sulforaphane from 960.8 to 1777 μg/g (microgram per gram) but decreased the antinutritional factors oxalate and tannin. Total oxalate was reduced by 49%, while tannin was reduced by 55%-65%. The antioxidant capacity was enhanced but not the anti-inflammation potential. Both unfermented and fermented kale protected equally against lipopolysaccharide (LPS)-induced inflammation in RAW 264.7 macrophages and prevented increases in inducible nitric oxide synthase (iNOS), tumor necrosis factor-alpha (TNF-α), interleukin-1 beta (IL-1β), and interleukin-6 messenger RNA (IL-6 mRNA) expression by 84.3%, 62%, 68%, and 85.5%, respectively. Unfermented and naturally fermented kale had high proportions of sulfur reducing Desulfubrio and Proteobacteria usually associated with inflammation. Fermenting with L. lactis and/or L. acidophilus changed the bacterial proportions, reducing the Proteobacteria while increasing the genera Lactobacilli and Lactococcus. In summary, fermentation enhances the well-known beneficial impacts of kale. Fermentation with mixed cultures of L. lactis and L. acidophilus imparts higher benefits compared to the single cultures or fermentation with native bacteria present in the vegetable.
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Affiliation(s)
- Ujjwol Subedi
- Department of Nutrition and Food SciencesUniversity of MarylandCollege ParkMarylandUSA
| | - Samnhita Raychaudhuri
- Department of Nutrition and Food SciencesUniversity of MarylandCollege ParkMarylandUSA
| | - Si Fan
- Department of Nutrition and Food SciencesUniversity of MarylandCollege ParkMarylandUSA
| | - Opeyemi Ogedengbe
- Department of Nutrition and Food SciencesUniversity of MarylandCollege ParkMarylandUSA
| | - Diana N. Obanda
- Department of Nutrition and Food SciencesUniversity of MarylandCollege ParkMarylandUSA
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Sławińska N, Żuchowski J, Stochmal A, Olas B. Anti-Platelet Activity of Sea Buckthorn Seeds and Its Relationship with Thermal Processing. Foods 2024; 13:2400. [PMID: 39123591 PMCID: PMC11312268 DOI: 10.3390/foods13152400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2024] [Revised: 07/22/2024] [Accepted: 07/26/2024] [Indexed: 08/12/2024] Open
Abstract
Sea buckthorn (Hippophae rhamnoides L.) is a tree or shrub with small, orange berries. Sea buckthorn seeds have shown many properties beneficial to human health, including antioxidant, anti-hypertensive, anti-hyperlipidemic, and retinoprotective activities. Seeds, as a component of food, are often exposed to high temperatures, which can increase or decrease their biological activity. In our previous study, we showed that both raw and roasted sea buckthorn seeds had significant antioxidant activity, which was measured in human plasma in vitro. In this paper, we evaluated the effect of extracts from raw and roasted sea buckthorn seeds on several parameters of hemostasis in vitro, including thrombus formation in full blood (measured by the Total Thrombus formation Analysis System-T-TAS), blood platelet activation (based on the exposition of P-selectin, the active form of GPIIb/IIIa on their surface and platelet-derived microparticles formation), aggregation (measured with impedance aggregometry), adhesion to fibrinogen and collagen, arachidonic acid metabolism in washed platelets stimulated by thrombin, and COX-1 activity. We also measured the levels of free 8-isoprostane in plasma and the total non-enzymatic antioxidant status of plasma. The extract from roasted seeds (50 µg/mL) significantly prolonged the time of occlusion measured by T-TAS-the AUC10 (area under the curve) value was decreased by approximately 18%. Both extracts decreased the exposition of the active form of GPIIb/IIIa on the surface of platelets activated with 10 μM ADP (by 38.4-62.2%) and 20 μM ADP (by 39.7-51.3%). Moreover, the extract from raw seeds decreased the exposition of P-selectin on the surface of platelets stimulated with 20 μM ADP (by 31.2-34.9%). The adhesion of thrombin-stimulated platelets to fibrinogen and collagen was inhibited only by the extract from roasted sea buckthorn seeds (by 20-30%). Moreover, the extract from raw seeds inhibited the level of TBARS (thiobarbituric acid-reactive substances, an indicator of enzymatic peroxidation of arachidonic acid) in washed platelets stimulated with thrombin; the activity of COX-1 was inhibited by both extracts, although the effect of the extract from raw seeds was stronger. These results indicate that sea buckthorn seeds have anti-platelet activity that is not decreased by thermal processing, but more research is needed to determine which exact chemical compounds and mechanisms are responsible for this phenomenon.
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Affiliation(s)
- Natalia Sławińska
- Department of General Biochemistry, Faculty of Biology and Environmental Protection, University of Lodz, 90-236 Lodz, Poland;
| | - Jerzy Żuchowski
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation—State Research Institute, Czartoryskich 8, 24-100 Pulawy, Poland; (J.Ż.); (A.S.)
| | - Anna Stochmal
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation—State Research Institute, Czartoryskich 8, 24-100 Pulawy, Poland; (J.Ż.); (A.S.)
| | - Beata Olas
- Department of General Biochemistry, Faculty of Biology and Environmental Protection, University of Lodz, 90-236 Lodz, Poland;
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Ondrasek G, Meriño-Gergichevich C, Manterola-Barroso C, Seguel Fuentealba A, Romero SM, Savić R, Cholin SS, Horvatinec J. Bio-based resources: systemic & circular solutions for (agro)environmental services. RSC Adv 2024; 14:23466-23482. [PMID: 39055268 PMCID: PMC11271217 DOI: 10.1039/d4ra03506b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2024] [Accepted: 06/04/2024] [Indexed: 07/27/2024] Open
Abstract
The global promotion of decarbonisation through the circular solutions and (re)use of bio-based resources (BBR), i.e. waste streams, notably from the agricultural, forest and municipal sectors has steadily increased in recent decades. Among the transformative solutions offered by BBR, biosolids (BS), biochars (BC), and bioashes (BA) specifically attract scientific attention due to their highly complex organo-mineral matrices, which present significant potential for recovery in the agro-/forest-ecosystems. These materials enhance various soil (i) chemical (pH, macro/micro nutrient concentrations, organic matter content), (ii) physical (porosity, water-air relations, compaction) or (iii) microbial (diversity, activity) properties. Furthermore, some of transformed BBR contribute to a multitude of environmental services such as the remediation of contaminated sites and wastewater treatment, employing cost-effective and eco-friendly approaches that align with circular economy/waste management principles, ultimately contributing to climate change mitigation. However, several challenges impede the widespread utilization/transformation of BBR, including technological limitations in processing and application, concerns about contamination (e.g., PAHs, PCBs, micro/nano plastics present in BS), toxicity issues (e.g., heavy metals in BA or nanoparticles in BC), and regulatory constraints (e.g., non-uniform regulations governing the reuse of BA and BS). Addressing these challenges demands an interdisciplinary and intersectoral approach to fully unlock the potential of BBR in sustainable decarbonisation efforts.
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Affiliation(s)
- Gabrijel Ondrasek
- University of Zagreb, Faculty of Agriculture Svetosimunska c. 25 Republic of Croatia
| | - Cristian Meriño-Gergichevich
- Scientific and Technological Bioresources Nucleus (BIOREN-UFRO), Universidad de La Frontera Temuco Chile
- Laboratory of Physiology and Plant Nutrition for Fruit Trees, Faculty of Agricultural Sciences and Environment, Universidad de La Frontera Temuco Chile
- Laboratory of Soil Fertility, Faculty of Agricultural Sciences and Environment, Universidad de La Frontera Temuco Chile
- Department of Agricultural Production, Faculty of Agricultural Sciences and Environment, Universidad de La Frontera Temuco Chile
| | - Carlos Manterola-Barroso
- Scientific and Technological Bioresources Nucleus (BIOREN-UFRO), Universidad de La Frontera Temuco Chile
- Laboratory of Physiology and Plant Nutrition for Fruit Trees, Faculty of Agricultural Sciences and Environment, Universidad de La Frontera Temuco Chile
- Laboratory of Soil Fertility, Faculty of Agricultural Sciences and Environment, Universidad de La Frontera Temuco Chile
- Doctoral Program in Science of Natural Resources, Universidad de La Frontera Temuco Chile
| | - Alex Seguel Fuentealba
- Departamento de Ciencias Agronómicas y Recursos Naturales, Facultad de Ciencias Agropecuarias y Medioambiente, Universidad de La Frontera Temuco Chile
| | - Sebastián Meier Romero
- Instituto de Investigaciones Agropecuarias, INIA Carillanca Temuco Chile
- School of Agronomy, Faculty of Sciences, Engineering, and Technology, Universidad Mayor Temuco Chile
| | - Radovan Savić
- Faculty of Agriculture, University of Novi Sad Trg D. Obradovica 1 21000 Novi Sad Serbia
| | - Sarvamangala S Cholin
- Plant Molecular Biology Lab (DBT-BIOCARe), Department of Biotechnology & Crop Improvement, College of Horticulture, University of Horticultural Sciences Bagalkot 587103 Karnataka India
- University of Horticultural Sciences Bagalkot 587103 Karnataka India
| | - Jelena Horvatinec
- University of Zagreb, Faculty of Agriculture Svetosimunska c. 25 Republic of Croatia
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Li W, Liang C, Bao F, Zhang T, Cheng Y, Zhang W, Lu Y. Chemometric analysis illuminates the relationship among browning, polyphenol degradation, Maillard reaction and flavor variation of 5 jujube fruits during air-impingement jet drying. Food Chem X 2024; 22:101425. [PMID: 38736979 PMCID: PMC11087981 DOI: 10.1016/j.fochx.2024.101425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 04/24/2024] [Accepted: 04/26/2024] [Indexed: 05/14/2024] Open
Abstract
This study was designed to reveal the relationship among browning, polyphenol degradation, Maillard reaction (MR) and flavor variation in jujube fruit (JF) during air-impingement jet drying (AIJD). Five kinds of JFs were dried by AIJD at 60 °C and vacuum freeze drying. Colorimeter and chemometric analysis found that AIJD induced color changes of JF pulp and peel. AIJD also reduced the total polyphenols content and total flavonoids levels in JF. The Fe3+ reducing capacity and 2,2'-Azinobis-(3-ethylbenzothiazoline-6-sulphonate) cationic radical scavenging capacity of JF were reduced by 31.6% and 8.2%, respectively. Seven polyphenols were identified in JF, and epicatechin was found related to change of JF pulp color by sparse partial least square (sPLS). sPLS revealed that 3-deoxy glucosone, N-ε-carboxymethyl-l-lysine and 5-hydroxymethylfurfural associated with JF color. sPLS found that MR generated 3-methyl-butanoic acid and cyclobutanone during AIJD of JF. Chemometrics is an effective tool to disclose mechanism of color changes in food.
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Affiliation(s)
- Wenfeng Li
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, China
| | - Chan Liang
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, China
| | - Fangtian Bao
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, China
| | - Tingting Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
| | - Yanru Cheng
- Jia Country Jujube Industry Development Center, Shaanxi 719200, China
| | - Wanjie Zhang
- Faculty of Science, The University of Hong Kong, Hong Kong 999077, China
| | - Yalong Lu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
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10
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Aguilera JM. Berries as Foods: Processing, Products, and Health Implications. Annu Rev Food Sci Technol 2024; 15:1-26. [PMID: 37989130 DOI: 10.1146/annurev-food-072023-034248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2023]
Abstract
Berries are highly regarded as flavorful and healthy fruits that may prevent or delay some chronic diseases attributed to oxidative stress and inflammation. Berries are low in calories and harbor diverse bioactive phytochemicals, antioxidants, dietary fibers, and vitamins. This review delves into the main characteristics of fresh berries and berry products as foods and the technologies associated with their production. The main effects of processing operations and related variables on bioactive components and antioxidants are described. This review critically discusses why some health claims based on in vitro antioxidant data and clinical studies and intervention trials are difficult to assess. The review suggests that the beneficial health effects of berries are derived from a multifactorial combination of complex mixtures of abundant phenolic components, antioxidants, and their metabolites acting synergistically or additively with other nutrients like fibers and vitamins and possibly by modulating the gut microbiota.
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Affiliation(s)
- José Miguel Aguilera
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile;
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11
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Yadav N, Patel AB, Debbarma S, Priyadarshini MB, Priyadarshi H. Characterization of Bioactive Metabolites and Antioxidant Activities in Solid and Liquid Fractions of Fresh Duckweed ( Wolffia globosa) Subjected to Different Cell Wall Rupture Methods. ACS OMEGA 2024; 9:19940-19955. [PMID: 38737040 PMCID: PMC11080017 DOI: 10.1021/acsomega.3c09674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 04/04/2024] [Accepted: 04/10/2024] [Indexed: 05/14/2024]
Abstract
Fresh Wolffia globosa, the smallest flowering plant well-known for its favorable nutrient composition and rich content of bioactive compounds, was subjected to boiling, freeze-thawing, and mechanical crushing to reduce its excessive (95-96%) moisture level and consequent drying time. The resultant three wolffia matrixes were filtered through a plankton net to fractionate into the residue and the filtrate. The proximate composition, bioactive metabolites, antioxidant activity, and characterization of bioactive metabolites by LC-ESI-QTOF-MS/MS and Fourier transform infrared spectroscopy were made from oven-dried residues and filtrates. Among residues, crude protein (29.84%), crude lipid (5.77%), total carotenoids (TCC; 722.8 μg/g), and vitamin C (70.02 mg/100 g) were the highest (p < 0.05) for freeze-thawing against higher ash (7.99%), total phenolic content (TPC; 191.47 mg GAE g-1 dry weight), total flavonoid content (TFC; 91.54 mg QE g-1 dry weight), DPPH activity (47.46%), and ferric reducing antioxidant power (FRAP) activity (570.19 μmol FeSO4 equiv/mg) for the crushed counterpart and Chl-b in residues from boiling. No significant variation was evident in the total tannin content (TTC). Among filtrates, higher total phenolic content (773.29 mg GAE g-1 dry weight), TFC (392.77 mg QE g-1 dry weight), TTC (22.51 mg TAE g-1), and antioxidant activity as DPPH activity (66.46%) and FRAP (891.62 μmol FeSO4 equiv/mg) were evident for boiling, while that from crushing exhibited the highest TCC (1997.38 μg/g DM). LC-ESI-QTOF-MS/MS analysis identified 72 phenolic compounds with the maximum in residue (33) and filtrate (33) from freeze-thawing, followed by crushing (18 and 19) and boiling (14 and 13) in order, respectively. The results indicated that the predrying cell rupturing method significantly impacted quantitative, as well as qualitative compositions of residues and filtrates from fresh wolffia.
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Affiliation(s)
- Nitesh
Kumar Yadav
- Department
of Aquaculture, College of Fisheries, Central
Agriculture University (Imphal), Lembucherra, Agartala, Tripura (West) 799210, India
| | - Arun Bhai Patel
- Department
of Aquaculture, College of Fisheries, Central
Agriculture University (Imphal), Lembucherra, Agartala, Tripura (West) 799210, India
| | - Sourabh Debbarma
- Department
of Aquatic Health & Environment, College of Fisheries, Central Agriculture University (Imphal), Lembucherra, Agartala, Tripura
(West) 799210, India
| | - M. Bhargavi Priyadarshini
- Department
of Fish Processing Technology& Engineering, College of Fisheries, Central Agriculture University (Imphal), Lembucherra, Agartala, Tripura
(West) 799210, India
| | - Himanshu Priyadarshi
- Department
of Fish Genetics and Reproduction, College of Fisheries, Central Agriculture University (Imphal), Lembucherra, Agartala, Tripura
(West) 799210, India
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12
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Kautzmann C, Castanha E, Aloísio Johann Dammann C, Andersen Pereira de Jesus B, Felippe da Silva G, de Lourdes Borba Magalhães M, Turnes Pasini Deolindo C, Pinto Kempka A. Roasted yerba mate (Ilex paraguariensis) infusions in bovine milk model before and after in vitro digestion: Bioaccessibility of phenolic compounds, antioxidant activity, protein-polyphenol interactions and bioactive peptides. Food Res Int 2024; 183:114206. [PMID: 38760137 DOI: 10.1016/j.foodres.2024.114206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 03/05/2024] [Accepted: 03/08/2024] [Indexed: 05/19/2024]
Abstract
Yerba mate is increasingly acknowledged for its bioactive properties and is currently being incorporated into various food and pharmaceutical products. When roasted, yerba mate transforms into mate tea, consumed as a hot aqueous infusion, and has gained popularity. This study investigated the bioaccessibility of phenolic compounds, protein-polyphenol interactions, antioxidant activity, and bioactive peptides in roasted yerba mate infusions, utilizing whole, semi-skimmed, and skimmed bovine milk models. The phytochemical profile of roasted yerba mate was analyzed in infusions with water and milk (whole, semi-skimmed, and skimmed), before and after in vitro digestion, identifying 18 compounds that exhibited variations in composition and presence among the samples. Bioavailability varied across different milk matrices, with milk being four times more efficient as a solvent for extraction. Gastric digestion significantly impacted (p < 0.05) the release of phenolic compounds, such as chlorogenic acid and rutin, with only chlorogenic acid remaining 100 % bioavailable in the infusion prepared with skimmed milk. Protein-polyphenol interaction did not influence protein digestion in different infusions, as there was a similarity in the hydrolysis pattern during the digestive process. Changes in antioxidant activity during digestion phases, especially after intestinal digestion in milk infusions, were related to alterations in protein structures and digestive interactions. The evaluation of total phenolic compounds highlighted that skimmed milk infusion notably preserved these compounds during digestion. Peptidomic analysis identified 253, 221, and 191 potentially bioactive peptides for whole, semi-skimmed, and skimmed milk-digested infusions, respectively, with a focus on anti-inflammatory and anticancer activities, presenting a synergistic approach to promote health benefits. The selection of milk type is crucial for comprehending the effects of digestion and interactions in bioactive compound-rich foods, highlighting the advantages of consuming plant infusions prepared with milk.
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Affiliation(s)
- Charles Kautzmann
- Santa Catarina State University. Department of Food Engineering and Chemical Engineering, Pinhalzinho, SC, Brazil.
| | - Eliezer Castanha
- Santa Catarina State University. Department of Food Engineering and Chemical Engineering, Pinhalzinho, SC, Brazil.
| | | | | | | | | | - Carolina Turnes Pasini Deolindo
- MinistryofAgriculture, Livestock, and FoodSupply, Federal Agricultural Defense Laboratory, São José, SC, Brazil; Federal University of Santa Catarina, Department of Food Science and Technology, Florianópolis, SC, Brazil.
| | - Aniela Pinto Kempka
- Santa Catarina State University. Department of Food Engineering and Chemical Engineering, Pinhalzinho, SC, Brazil.
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13
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Zymonė K, Liaudanskas M, Lanauskas J, Nagelytė M, Janulis V. Variability in the Qualitative and Quantitative Composition of Phenolic Compounds and the In Vitro Antioxidant Activity of Sour Cherry ( Prunus cerasus L.) Leaves. Antioxidants (Basel) 2024; 13:553. [PMID: 38790658 PMCID: PMC11118903 DOI: 10.3390/antiox13050553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 04/18/2024] [Accepted: 04/29/2024] [Indexed: 05/26/2024] Open
Abstract
Sour cherry (Prunus cerasus L.) is a deciduous tree belonging to the Rosaceae Juss. family. Cherry leaves are an underutilized source of biologically active compounds. The aim of this study was to determine the composition of the phenolic compounds, as well as the total antioxidant activity, in leaf samples of P. cerasus cultivars and to elucidate the cultivars with particular phytochemical compositions. The phytochemical profiles of P. cerasus leaves vary significantly in a cultivar-dependent manner. The total content of identified phenolic compounds varied from 8.254 to 16.199 mg/g in the cherry leaves. Chlorogenic acid ranged between 1413.3 µg/g ('North Star') and 8028.0 µg/g ('Note'). The total content of flavonols varied from 4172.5 µg/g ('Vytenu zvaigzde') to 9030.7 µg/g ('Tikhonovskaya'). The total content of identified proanthocyanidins varied from 122.3 µg/g ('Note') to 684.8 µg/g ('Kelleris'). The highest levels of phloridzin (38.1 ± 0.9 µg/g) were found in samples of 'Molodezhnaya', while the lowest level of this compound was determined in the leaf samples of 'Turgenevka' (6.7 ± 0.2). The strongest antiradical (138.0 ± 4.0 µmol TE/g, p < 0.05) and reducing (364.9 ± 10.5 µmol TE/g, p < 0.05) activity in vitro was exhibited by the cultivar 'Vytenu zvaigzde' cherry leaf sample extracts. 'Kelleris', 'Note', and 'Tikhonovskaya' distinguish themselves with peculiar phytochemical compositions.
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Affiliation(s)
- Kristina Zymonė
- Institute of Pharmaceutical Technologies, Faculty of Pharmacy, Lithuanian University of Health Sciences, Sukileliu av. 13, LT-50162 Kaunas, Lithuania
- Department of Analytical and Toxicological Chemistry, Faculty of Pharmacy, Lithuanian University of Health Sciences, Sukileliu av. 13, LT-50162 Kaunas, Lithuania
| | - Mindaugas Liaudanskas
- Institute of Pharmaceutical Technologies, Faculty of Pharmacy, Lithuanian University of Health Sciences, Sukileliu av. 13, LT-50162 Kaunas, Lithuania
- Department of Pharmacognosy, Faculty of Pharmacy, Lithuanian University of Health Sciences, Sukileliu av. 13, LT-50162 Kaunas, Lithuania
| | - Juozas Lanauskas
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno Str. 30, LT-54333 Kaunas, Lithuania
| | - Miglė Nagelytė
- Department of Pharmacognosy, Faculty of Pharmacy, Lithuanian University of Health Sciences, Sukileliu av. 13, LT-50162 Kaunas, Lithuania
| | - Valdimaras Janulis
- Department of Pharmacognosy, Faculty of Pharmacy, Lithuanian University of Health Sciences, Sukileliu av. 13, LT-50162 Kaunas, Lithuania
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14
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Mowafy S, Liu Y. High-humidity hot-air impingement blanching conditions for the inhibition of potato-browning enzymes and for quality retention. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2679-2691. [PMID: 37994162 DOI: 10.1002/jsfa.13153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2023] [Revised: 10/18/2023] [Accepted: 11/23/2023] [Indexed: 11/24/2023]
Abstract
BACKGROUND Potato is an important non-cereal crop. It provides carbohydrates, a major source of energy in the human diet. Blanching during the processing of fresh fruits and vegetables is essential for their preservation. High-humidity hot-air impingement blanching (HHAIB) is a promising emerging technology for pretreating different food materials. This research aimed to identify the optimum HHAIB conditions for the inhibition of potato-browning enzymes, maintaining their nutritional and physical quality, and to compare this with conventional hot-water blanching (HWB). RESULTS Polyphenol oxidase (PPO) inactivation, total phenol content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, color, textural attributes, thermal properties, microstructure, and particles crystallinity were evaluated. The relative humidity (RH), temperature, and duration of HHAIB required for PPO inactivation (2.59%) were 50%, 105 °C, and 4 min, respectively, which resulted in a complete gelatigination of potato starches, based on the thermal properties and the microstrcture of the blanched potatoes. These conditions led to improvements in TPC to 312.54 μg GAE.g-1 FP, DPPH scavenging to 1.99 μmol TE.g-1 FP, as well as enhancements in color and crystallinity. When HHAIB was conducted at lower temperatures (85 and 95 °C) there were negative effects on the blanched potatoes' color and crystallinity, along with a non-safe level of PPO activity. CONCLUSION High-humidity hot-air impingement blanching was superior to HWB, inhibiting PPO, maintaining nutrients, and preserving physical properties, especially under the optimum conditions revealed by the principal component analysis. It provides an excellent technique for blanching and pretreating potatoes, preserving them, and maintaining their quality. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Samir Mowafy
- College of Engineering, China Agricultural University, Beijing, China
- Agricultural and Biosystems Engineering Department, Faculty of Agriculture, Alexandria University, Alexandria, Egypt
| | - Yanhong Liu
- College of Engineering, China Agricultural University, Beijing, China
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15
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Çelik EE, Cömert ED, Gökmen V. The power of the QUENCHER method in measuring total antioxidant capacity of foods: Importance of interactions between different forms of antioxidants. Talanta 2024; 269:125474. [PMID: 38039674 DOI: 10.1016/j.talanta.2023.125474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 11/20/2023] [Accepted: 11/22/2023] [Indexed: 12/03/2023]
Abstract
Antioxidants play a crucial role in maintaining human health by counteracting oxidative stress and regulating redox balance within the body. The mixture of various antioxidant compounds in different forms (i.e., free, bound, insoluble) in food creates a redox active environment both in the human body and in the food system. Acting as both electron donors and acceptors while interacting with each other can either result in antagonism through pro-oxidative effects, or synergism through regeneration of one antioxidant by another. During the antioxidant capacity measurement, besides the individual antioxidant effects of the antioxidant components, these effects that occur because of their interaction with each other should be also considered. Classical antioxidant capacity measurement methods mostly concentrate on the fractions of foods that can be extracted with either water, alcohol, lipid, or acid/alkaline solutions. Antioxidants that cannot be extracted with any solvent are mostly ignored in these methods. On the other hand, the QUENCHER method, which allows direct measurement of antioxidant capacity foods without extraction, offers a rational solution to the limitations of traditional extraction-based methods. This approach considers the antioxidant capacity and interactions of all antioxidant forms that can be found in a food matrix, at the same time. This review provides detailed insights into the advantages of QUENCHER as a holistic approach for the accurate measurement of the antioxidant capacity of foods.
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Affiliation(s)
- Ecem Evrim Çelik
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, Beytepe, Ankara, 06800, Turkey
| | - Ezgi Doğan Cömert
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, Beytepe, Ankara, 06800, Turkey
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, Beytepe, Ankara, 06800, Turkey.
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16
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Soendjaja V, Girard AL. Effects of plant polyphenols on lipid oxidation in pea and soy protein solutions. Food Chem 2024; 433:137340. [PMID: 37666122 DOI: 10.1016/j.foodchem.2023.137340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 07/24/2023] [Accepted: 08/28/2023] [Indexed: 09/06/2023]
Abstract
Significant lipid-derived off-flavors hinder broader acceptance and applicability of plant protein ingredients. Polyphenols are strong antioxidants and can react with protein and carbonyl compounds to reduce oxidative off-flavor development. The effects of polyphenols (catechin, tannic acid (TA), grape seed extract (GSE), and green tea extract (GTE)) on lipid oxidation in pea and soy protein solutions were investigated. All polyphenols reduced lipid oxidation products and volatile compound concentration versus their respective controls. TA, GSE, and GTE reduced the secondary products in pea and soy proteins by an average of 75 % and 50 %, respectively, versus controls, compared to catechin's 61 % and 13 %, respectively. The chemical structures of TA, GSE, and GTE likely allowed them to interact more effectively than catechin with proteins, especially lipoxygenase. However, no significant differences between the polyphenols' antioxidant capacities were observed. Thus, polyphenols predominantly reduced lipid oxidation via interactions with proteins, rather than electron transfer or radical quenching.
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Affiliation(s)
- Vanessa Soendjaja
- Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706, USA
| | - Audrey L Girard
- Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706, USA.
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17
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Tran CTH, Wang HMD, Anh LTH, Lin C, Huang CY, Kuo CH. Evaluate the effect of β-cyclodextrin on the sensory and physicochemical properties of bitter gourd extract during thermal processing. Food Chem 2024; 433:137394. [PMID: 37690136 DOI: 10.1016/j.foodchem.2023.137394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 08/14/2023] [Accepted: 09/01/2023] [Indexed: 09/12/2023]
Abstract
This study aims to evaluate the impact of β-cyclodextrin (β-CD) on the properties of the bitter gourd extract (BGE) under various heating conditions. In this work, the BGE and BGE supplemented with β-CD (0.75%) were heated at 60, 90, and 121 °C for 20 min before measuring the changes of bitterness, total saponin, polyphenol, antioxidant capacity, free amino acid, 5-hydroxymethylfurfural, browning intensity, and pH. It was found that β-CD mitigated the effect of heat treatment on the BGE, especially on saponins and color. Results also showed the debittering ability of β-CD was still preserved after heating duration. The bitter-masking and defensive mechanism of β-CD was also demonstrated using FTIR, thermogravimetric analysis, and molecular docking stimulation. These findings illustrated the addition of β-CD improved the thermal stability of the BGE, opening up the opportunities to incorporate BGE, which is promising in diabetes treatment but thermolabile, into heat-processed products.
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Affiliation(s)
- Cam Thi Hong Tran
- Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd, Nanzih District, Kaohsiung 81157, Taiwan; Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd, Nanzih District, Kaohsiung 81157, Taiwan; Faculty of Food Science and Technology, Ho Chi Minh City University of Industry and Trade, 140 Le Trong Tan Street, Tay Thanh Ward, Tan Phu District, Ho Chi Minh City, Viet Nam
| | - Hui-Min David Wang
- Graduate Institute of Biomedical Engineering, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung 40227, Taiwan
| | - Le Thi Hong Anh
- Faculty of Food Science and Technology, Ho Chi Minh City University of Industry and Trade, 140 Le Trong Tan Street, Tay Thanh Ward, Tan Phu District, Ho Chi Minh City, Viet Nam
| | - Chitsan Lin
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd, Nanzih District, Kaohsiung 81157, Taiwan
| | - Chun-Yung Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd, Nanzih District, Kaohsiung 81157, Taiwan
| | - Chia-Hung Kuo
- Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd, Nanzih District, Kaohsiung 81157, Taiwan; Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd, Nanzih District, Kaohsiung 81157, Taiwan; Center for Aquatic Products Inspection Service, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd, Nanzih District, Kaohsiung 81157, Taiwan.
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18
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Zhang AA, Ha BE, Chen C, Xu MQ, Wang QH, Xie L, Zheng ZA, Zhang JS, Lv WQ, Xiao HW. Vacuum-steam pulsed blanching: An emerging method to enhance texture softening, drying behavior and physicochemical properties of Cornus officinalis. J Food Sci 2024; 89:202-216. [PMID: 38078765 DOI: 10.1111/1750-3841.16868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 11/12/2023] [Accepted: 11/19/2023] [Indexed: 01/15/2024]
Abstract
Vacuum steam pulsed blanching (VSPB) was employed as a novel blanching technology on Cornus officinalis to soften the tissue for subsequent coring and dehydration. The current work aims to explore its effect on mass transfer behavior, PPO inactivation, drying characteristics, physicochemical properties, antioxidant capacity, and microstructure of C. officinalis. Results showed that VSPB increased water loss, decreased solid gain, and increased weight reduction with increased blanching cycles. Besides, VSPB significantly changed physical properties and extensively reduced drying time which was attributed to the cell wall components dissolving and cell turgor pressure decreasing, also verified by observing microstructure alteration. PPO was completely denatured after blanching in 6 cycles, but phenolic compounds were still diffused or degraded. Notably, the content of flavonoids and antioxidant capacity significantly increased compared to fresh samples probably due to increased extractability caused by the disrupting cell structure. Besides, the carotenoids and ascorbic acid could be well preserved.
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Affiliation(s)
- An-An Zhang
- College of Engineering, China Agricultural University, Beijing, China
| | - Bu-Er Ha
- College of Engineering, China Agricultural University, Beijing, China
| | - Chang Chen
- Department of Food Science, Cornell University, Geneva, New York, USA
| | - Ming-Qiang Xu
- Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang, China
| | - Qing-Hui Wang
- Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi, China
| | - Long Xie
- Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Zhi-An Zheng
- College of Engineering, China Agricultural University, Beijing, China
| | - Jing-Shou Zhang
- College of Engineering, China Agricultural University, Beijing, China
| | - Wei-Qiao Lv
- College of Engineering, China Agricultural University, Beijing, China
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, Beijing, China
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19
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Khalid W, Iqra, Afzal F, Rahim MA, Abdul Rehman A, Faiz ul Rasul H, Arshad MS, Ambreen S, Zubair M, Safdar S, Al-Farga A, Refai M. Industrial applications of kale ( Brassica oleracea var. sabellica) as a functional ingredient: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2168011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Waseem Khalid
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Iqra
- Department of Biochemistry and Biotechnology, Faculty of Science, University of Gujrat, Gujrat, Pakistan
| | - Fareed Afzal
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Abdul Rahim
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Asma Abdul Rehman
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Punjab, Pakistan
| | - Hadiqa Faiz ul Rasul
- Center of Agricultural Biochemistry and Biotechnology, University of Agriculture Faisalabad, Punjab, Pakistan
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Saadia Ambreen
- University institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan
| | - Muhammad Zubair
- Department of Home Economics, Government College University Faisalabad, Punjab, Pakistan
| | - Saira Safdar
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Ammar Al-Farga
- Department of Food Science, Faculty of Agriculture, Ibb University, Ibb, Yemen
| | - Mohammed Refai
- Department of Biochemistry, College of Sciences, University of Jeddah, Jeddah, Saudi Arabia
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20
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Haouam C, Boudiba S, Tamfu AN, Kucukaydin S, Hanini K, Zohra HF, Hioun S, Botezatu AD, Ceylan Ö, Boudiba L, Duru ME, Dinica RM. Assessment of Chemical Composition and In Vitro Antioxidant, Antidiabetic, Anticholinesterase and Microbial Virulence-Quenching Effects of Salad Burnet ( Sanguisorba minor L.) Harvested from Algeria. PLANTS (BASEL, SWITZERLAND) 2023; 12:4134. [PMID: 38140461 PMCID: PMC10748046 DOI: 10.3390/plants12244134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 12/07/2023] [Accepted: 12/09/2023] [Indexed: 12/24/2023]
Abstract
Sanguisorba minor is a medicinal vegetable used in seasoning desserts, juices, and beverages. An evaluation of the total flavonoid, phenolic, tannin and anthocyanin contents indicated that these classes of compounds are distributed variably in the different fractions. In summary, the HPLC-DAD analyses enabled the identification and quantification of thirteen phenolic compounds in an ethyl acetate extract (EAE), nine in a dichloromethane extract (DCME), seven in an aqueous extract (AQE) and four in a butanol extract (BE). Rutin was the most abundant phenolic compound in the BE (278.4 ± 1.20 µg/g) and AQE (32.87 ± 0.23 µg/g) fractions, while apigenin was the most abundant in the DCME (84.75 ± 0.60 µg/g) and EAE (156.8 ± 0.95 µg/g) fractions. The presence of phenolic compounds in the fractions conferred good antioxidant capacity, especially the EAE and DCME fractions, which both exhibited higher antioxidant effects than BHA and α-tocopherol in DPPH• and CUPRAC assays. Additionally, in the ABTS•+ assay, EAE (IC50 = 9.27 ± 0.33 µg/mL) was more active than α-tocopherol (IC50 = 35.50 ± 0.55 µg/mL), and BHA (IC50 = 12.70 ± 0.10 µg/mL). At 200 µg/mL, the fractions inhibited acetylcholinesterase and butyrylcholinesterase as well as α-amylase and α-glucosidase, indicating that they can slow neurodegeneration and hyperglycemia. Minimal inhibitory concentration (MIC) values ranged from 0.312 mg/mL to 1.25 mg/mL, and fractions showed good biofilm inhibition against Staphylococcus aureus and Escherichia coli. The extracts exhibited good violacein inhibition in Chromobacterium violaceum CV12472 and Chromobacterium violaceum CV026, despite the supply of external acyl-homoserine lactone to CV026. The antioxidant, quorum-sensing, antibiofilm and enzyme inhibition attributes indicate the potential for the application of S. minor as a food preservative.
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Affiliation(s)
- Chahrazed Haouam
- Laboratory of Applied Chemistry and Renewable Energies (LACRE), Echahid Cheikh Larbi Tebessi University, Constantine Road, Tebessa 12002, Algeria (H.F.Z.)
| | - Sameh Boudiba
- Laboratory of Applied Chemistry and Renewable Energies (LACRE), Echahid Cheikh Larbi Tebessi University, Constantine Road, Tebessa 12002, Algeria (H.F.Z.)
| | - Alfred Ngenge Tamfu
- Department of Chemical Engineering, School of Chemical Engineering and Mineral Industries, University of Ngaoundere, Ngaoundere 454, Cameroon
- Food Quality Control and Analysis Program, Ula Ali Kocman Vocational School, Mugla Sitki Kocman University, Mugla 48147, Turkey
- Department of Chemistry, Faculty of Science, Mugla Sitki Kocman University, Mugla 48000, Turkey
| | - Selcuk Kucukaydin
- Department of Chemistry, Faculty of Science, Mugla Sitki Kocman University, Mugla 48000, Turkey
- Department of Medical Services and Techniques, Koycegiz Vocational School of Health Services, Mugla Sitki Kocman University, Mugla 48800, Turkey
| | - Karima Hanini
- Laboratory of Applied Chemistry and Renewable Energies (LACRE), Echahid Cheikh Larbi Tebessi University, Constantine Road, Tebessa 12002, Algeria (H.F.Z.)
| | - Haouaouchi Fatma Zohra
- Laboratory of Applied Chemistry and Renewable Energies (LACRE), Echahid Cheikh Larbi Tebessi University, Constantine Road, Tebessa 12002, Algeria (H.F.Z.)
- Laboratory of Organic Materials and Heterochemistry (LOMH), Echahid Cheikh Larbi Tebessi University, Constantine Road, Tebessa 12002, Algeria
| | - Soraya Hioun
- Department of Natural and Life Sciences FSESNV, Echahid Cheikh Larbi Tebessi University, Constantine Road, Tebessa 12002, Algeria
| | - Andreea Dediu Botezatu
- Department of Chemistry, Physics and Environment, Faculty of Sciences and Environment, Dunarea de Jos University, 47 Domneasca Str., 800008 Galati, Romania
| | - Özgür Ceylan
- Food Quality Control and Analysis Program, Ula Ali Kocman Vocational School, Mugla Sitki Kocman University, Mugla 48147, Turkey
| | - Louiza Boudiba
- Laboratory of Applied Chemistry and Renewable Energies (LACRE), Echahid Cheikh Larbi Tebessi University, Constantine Road, Tebessa 12002, Algeria (H.F.Z.)
| | - Mehmet Emin Duru
- Department of Chemistry, Faculty of Science, Mugla Sitki Kocman University, Mugla 48000, Turkey
| | - Rodica Mihaela Dinica
- Department of Chemistry, Physics and Environment, Faculty of Sciences and Environment, Dunarea de Jos University, 47 Domneasca Str., 800008 Galati, Romania
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Huang DH, Zhang YX, Wang XB, Sun MH, Guo RH, Leng X, Du Q, Chen HY, Nan YX, Wu QJ, Pan BC, Zhao YH. Association between dietary total antioxidant capacity and semen quality among men attending an infertility clinic: a cross-sectional study. Hum Reprod Open 2023; 2023:hoad041. [PMID: 37954934 PMCID: PMC10639034 DOI: 10.1093/hropen/hoad041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 10/16/2023] [Indexed: 11/14/2023] Open
Abstract
STUDY QUESTION Is dietary non-enzymatic antioxidant capacity related to semen quality? SUMMARY ANSWER The only statistically significant association of semen quality parameters with dietary total antioxidant capacity (DTAC) detected was an inverse association between DTAC and ejaculate volume. WHAT IS KNOWN ALREADY Growing interest exists regarding the role of diet in influencing semen quality. While DTAC is linked to favorable health outcomes, its association with semen quality, especially among men attending infertility clinics, remains understudied. STUDY DESIGN SIZE DURATION This cross-sectional study was carried out between June and December of 2020. In total, 1715 participants were included in the final analysis. PARTICIPANTS/MATERIALS SETTING METHODS Men who attended an infertility clinic in China were enrolled. Experienced clinical technicians performed the semen analysis. The DTAC indices included the ferric-reducing ability of plasma, oxygen radical absorbance capacity, total reactive antioxidant potential, and Trolox equivalent antioxidant capacity. The quantile regression model was used for multivariate analysis. MAIN RESULTS AND THE ROLE OF CHANCE After adjustment for a variety of confounding variables, a significant inverse association was identified between DTAC and ejaculate volume (βcontinuous FRAP = -0.015, 95% CI = -0.023, -0.006, βT3 vs T1 = -0.193, 95% CI = -0.379, -0.006, Ptrend = 0.007; βcontinuous TRAP = -0.019, 95% CI = -0.041, 0.002, βT3 vs T1 = -0.291, 95% CI = -0.469, -0.112, Ptrend = 0.002). The majority of DTAC indices have no statistically significant association with semen quality parameters. LIMITATIONS REASONS FOR CAUTION We cannot infer causality because of the nature of the cross-sectional study design. The robustness of the conclusion may be compromised by the exactness of non-enzymatic antioxidant capacity estimation. WIDER IMPLICATIONS OF THE FINDINGS Our findings demonstrated no association between DTAC indices and semen quality parameters among men attending an infertility clinic, except for ejaculate volume. Even though our findings are mostly non-significant, they contribute novel knowledge to the field of study while also laying the groundwork for future well-designed studies. STUDY FUNDING/COMPETING INTERESTS This work was supported by the JieBangGuaShuai Project of Liaoning Province [grant number 2021JH1/10400050], the Clinical Research Cultivation Project of Shengjing Hospital [grant number M1590], and the Outstanding Scientific Fund of Shengjing Hospital [grant number M1150]. The sponsors had no role in study design, or in the collection, analysis, and interpretation of data, or in the writing of the report, or in the decision to submit the article for publication. There are no conflicts of interest to declare. TRIAL REGISTRATION NUMBER N/A.
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Affiliation(s)
- Dong-Hui Huang
- Department of Clinical Epidemiology, Shengjing Hospital of China Medical University, Shenyang, China
- Liaoning Key Laboratory of Precision Medical Research on Major Chronic Disease, Liaoning, China
| | - Yi-Xiao Zhang
- Department of Urology, Shengjing Hospital of China Medical University, Shenyang, China
| | - Xiao-Bin Wang
- Center for Reproductive Medicine, Shengjing Hospital of China Medical University, Shenyang, China
| | - Ming-Hui Sun
- Department of Clinical Epidemiology, Shengjing Hospital of China Medical University, Shenyang, China
- Liaoning Key Laboratory of Precision Medical Research on Major Chronic Disease, Liaoning, China
| | - Ren-Hao Guo
- Center for Reproductive Medicine, Shengjing Hospital of China Medical University, Shenyang, China
| | - Xu Leng
- Center for Reproductive Medicine, Shengjing Hospital of China Medical University, Shenyang, China
| | - Qiang Du
- Center for Reproductive Medicine, Shengjing Hospital of China Medical University, Shenyang, China
| | - Hong-Yu Chen
- Department of Clinical Epidemiology, Shengjing Hospital of China Medical University, Shenyang, China
- Liaoning Key Laboratory of Precision Medical Research on Major Chronic Disease, Liaoning, China
| | - Yu-Xin Nan
- Department of Clinical Epidemiology, Shengjing Hospital of China Medical University, Shenyang, China
- Liaoning Key Laboratory of Precision Medical Research on Major Chronic Disease, Liaoning, China
| | - Qi-Jun Wu
- Department of Clinical Epidemiology, Shengjing Hospital of China Medical University, Shenyang, China
- Liaoning Key Laboratory of Precision Medical Research on Major Chronic Disease, Liaoning, China
- Department of Obstetrics and Gynecology, Shengjing Hospital of China Medical University, Shenyang, China
- NHC Key Laboratory of Advanced Reproductive Medicine and Fertility (China Medical University), National Health Commission, Shenyang, China
| | - Bo-Chen Pan
- Center for Reproductive Medicine, Shengjing Hospital of China Medical University, Shenyang, China
- Department of Obstetrics and Gynecology, Shengjing Hospital of China Medical University, Shenyang, China
| | - Yu-Hong Zhao
- Department of Clinical Epidemiology, Shengjing Hospital of China Medical University, Shenyang, China
- Liaoning Key Laboratory of Precision Medical Research on Major Chronic Disease, Liaoning, China
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Vargas-Madriz ÁF, Kuri-García A, Luzardo-Ocampo I, Vargas-Madriz H, Pérez-Ramírez IF, Anaya-Loyola MA, Ferriz-Martínez RA, Roldán-Padrón O, Hernández-Sandoval L, Guzmán-Maldonado SH, Chávez-Servín JL. Impact of Drying Process on the Phenolic Profile and Antioxidant Capacity of Raw and Boiled Leaves and Inflorescences of Chenopodium berlandieri ssp. berlandieri. Molecules 2023; 28:7235. [PMID: 37894714 PMCID: PMC10608939 DOI: 10.3390/molecules28207235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 10/18/2023] [Accepted: 10/21/2023] [Indexed: 10/29/2023] Open
Abstract
C. berlandieri ssp. berlandieri (C. berlandieri) is one of the most common members of the group of plants known as quelites, which are dark leafy greens widely consumed in Mexico. This study aimed to evaluate the impact of two drying procedures (oven drying and freeze-drying/lyophilization) on the polyphenolic composition, antioxidant capacity, and proximal chemical analysis of C. berlandieri leaves and inflorescences (raw or boiled). The results indicated that the raw freeze-dried samples had higher amounts (p < 0.05) of total phenolic compounds, total flavonoids, and antioxidant capacity, mainly in the inflorescence. The oven-dried samples showed an increased concentration of polyphenols after boiling, while the lyophilized samples showed a slightly decreased concentration. The drying process was observed to have little impact on the proximal chemical composition. Quantification by UPLC-DAD-ESI-QToF/MS identified up to 23 individual phenolic compounds, with freeze-dried samples showing higher amounts of individual compounds compared with oven-dried. Procyanidin B2 was found exclusively in the inflorescences. The inflorescences have a higher content of phenolic compounds and greater antioxidant capacity than the leaves. Regardless of the drying process, the leaves and inflorescences of C. berlandieri contain an interesting variety of phenolic compounds that may have beneficial effects on health.
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Affiliation(s)
- Ángel Félix Vargas-Madriz
- Laboratorio de Biología Celular y Molecular, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias S/N, Juriquilla, Querétaro 76230, Mexico; (Á.F.V.-M.); (A.K.-G.); (R.A.F.-M.)
| | - Aarón Kuri-García
- Laboratorio de Biología Celular y Molecular, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias S/N, Juriquilla, Querétaro 76230, Mexico; (Á.F.V.-M.); (A.K.-G.); (R.A.F.-M.)
| | - Ivan Luzardo-Ocampo
- Tecnológico de Monterrey, The Institute for Obesity Research, Av. Eugenio Garza Sada 2501, N.L., Monterrey 64841, Mexico;
- Tecnológico de Monterrey, School of Engineering and Sciences, Av. General Ramón Corona 2514 Nuevo Mexico, Zapopan 45138, Mexico
| | - Haidel Vargas-Madriz
- Departamento de Producción Agrícola, Centro Universitario de la Costa Sur, Universidad de Guadalajara-UDG, Av. Independencia Nacional 151, Autlán, Guadalajara 48900, Mexico
| | - Iza Fernanda Pérez-Ramírez
- Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro 76010, Mexico
| | - Miriam Aracely Anaya-Loyola
- Laboratorio de Nutrición Humana, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias S/N, Juriquilla, Querétaro 76230, Mexico
| | - Roberto Augusto Ferriz-Martínez
- Laboratorio de Biología Celular y Molecular, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias S/N, Juriquilla, Querétaro 76230, Mexico; (Á.F.V.-M.); (A.K.-G.); (R.A.F.-M.)
| | - Octavio Roldán-Padrón
- Laboratorio de Biología Celular y Molecular, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias S/N, Juriquilla, Querétaro 76230, Mexico; (Á.F.V.-M.); (A.K.-G.); (R.A.F.-M.)
| | - Luis Hernández-Sandoval
- Laboratorio de Botánica, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias S/N, Juriquilla, Querétaro 76230, Mexico;
| | - Salvador Horacio Guzmán-Maldonado
- Laboratorio de Alimentos, Centro de Investigación Regional del Centro, INIFAP, Campo Experimental Bajío, Km 6, Carr. Celaya-San Miguel de Allende, Apdo. Postal 112, Celaya 38110, Mexico
| | - Jorge Luis Chávez-Servín
- Laboratorio de Biología Celular y Molecular, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias S/N, Juriquilla, Querétaro 76230, Mexico; (Á.F.V.-M.); (A.K.-G.); (R.A.F.-M.)
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Iqbal I, Wilairatana P, Saqib F, Nasir B, Wahid M, Latif MF, Iqbal A, Naz R, Mubarak MS. Plant Polyphenols and Their Potential Benefits on Cardiovascular Health: A Review. Molecules 2023; 28:6403. [PMID: 37687232 PMCID: PMC10490098 DOI: 10.3390/molecules28176403] [Citation(s) in RCA: 19] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 08/26/2023] [Accepted: 08/29/2023] [Indexed: 09/10/2023] Open
Abstract
Fruits, vegetables, and other food items contain phytochemicals or secondary metabolites which may be considered non-essential nutrients but have medicinal importance. These dietary phytochemicals exhibit chemopreventive and therapeutic effects against numerous diseases. Polyphenols are secondary metabolites found in vegetables, fruits, and grains. These compounds exhibit several health benefits such as immune modulators, vasodilators, and antioxidants. This review focuses on recent studies on using dietary polyphenols to treat cardiovascular disorders, atherosclerosis, and vascular endothelium deficits. We focus on exploring the safety of highly effective polyphenols to ensure their maximum impact on cardiac abnormalities and discuss recent epidemiological evidence and intervention trials related to these properties. Kaempferol, quercetin, and resveratrol prevent oxidative stress by regulating proteins that induce oxidation in heart tissues. In addition, polyphenols modulate the tone of the endothelium of vessels by releasing nitric oxide (NO) and reducing low-density lipoprotein (LDL) oxidation to prevent atherosclerosis. In cardiomyocytes, polyphenols suppress the expression of inflammatory markers and inhibit the production of inflammation markers to exert an anti-inflammatory response. Consequently, heart diseases such as strokes, hypertension, heart failure, and ischemic heart disease could be prevented by dietary polyphenols.
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Affiliation(s)
- Iram Iqbal
- Department of Pharmacology, Faculty of Pharmacy, Bahauddin Zakariya University, Multan 60800, Pakistan; (I.I.); (M.W.); (M.F.L.); (R.N.)
| | - Polrat Wilairatana
- Department of Clinical Tropical Medicine, Faculty of Tropical Medicine, Mahidol University, Bangkok 10400, Thailand;
| | - Fatima Saqib
- Department of Clinical Tropical Medicine, Faculty of Tropical Medicine, Mahidol University, Bangkok 10400, Thailand;
| | - Bushra Nasir
- Department of Pharmaceutics, Faculty of Pharmacy, Bahauddin Zakariya University, Multan 60800, Pakistan;
| | - Muqeet Wahid
- Department of Pharmacology, Faculty of Pharmacy, Bahauddin Zakariya University, Multan 60800, Pakistan; (I.I.); (M.W.); (M.F.L.); (R.N.)
| | - Muhammad Farhaj Latif
- Department of Pharmacology, Faculty of Pharmacy, Bahauddin Zakariya University, Multan 60800, Pakistan; (I.I.); (M.W.); (M.F.L.); (R.N.)
| | - Ahmar Iqbal
- Department of General Surgery, Shanxi Medical University, Jinzhong 030600, China;
| | - Rabia Naz
- Department of Pharmacology, Faculty of Pharmacy, Bahauddin Zakariya University, Multan 60800, Pakistan; (I.I.); (M.W.); (M.F.L.); (R.N.)
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24
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Zhu W, Iskandar MM, Baeghbali V, Kubow S. Three-Dimensional Printing of Foods: A Critical Review of the Present State in Healthcare Applications, and Potential Risks and Benefits. Foods 2023; 12:3287. [PMID: 37685220 PMCID: PMC10487194 DOI: 10.3390/foods12173287] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 08/24/2023] [Accepted: 08/25/2023] [Indexed: 09/10/2023] Open
Abstract
Three-dimensional printing is one of the most precise manufacturing technologies with a wide variety of applications. Three-dimensional food printing offers potential benefits for food production in terms of modifying texture, personalized nutrition, and adaptation to specific consumers' needs, among others. It could enable innovative and complex foods to be presented attractively, create uniquely textured foods tailored to patients with dysphagia, and support sustainability by reducing waste, utilizing by-products, and incorporating eco-friendly ingredients. Notable applications to date include, but are not limited to, printing novel shapes and complex geometries from candy, chocolate, or pasta, and bio-printed meats. The main challenges of 3D printing include nutritional quality and manufacturing issues. Currently, little research has explored the impact of 3D food printing on nutrient density, bioaccessibility/bioavailability, and the impact of matrix integrity loss on diet quality. The technology also faces challenges such as consumer acceptability, food safety and regulatory concerns. Possible adverse health effects due to overconsumption or the ultra-processed nature of 3D printed foods are major potential pitfalls. This review describes the state-of-the-art of 3D food printing technology from a nutritional perspective, highlighting potential applications and current limitations of this technology, and discusses the potential nutritional risks and benefits of 3D food printing.
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Affiliation(s)
- Wenxi Zhu
- School of Human Nutrition, McGill University, Montreal, QC H9X 3V9, Canada; (W.Z.); (M.M.I.)
| | - Michèle M. Iskandar
- School of Human Nutrition, McGill University, Montreal, QC H9X 3V9, Canada; (W.Z.); (M.M.I.)
| | - Vahid Baeghbali
- Food and Markets Department, Natural Resources Institute, University of Greenwich, Medway, Kent ME4 4TB, UK;
| | - Stan Kubow
- School of Human Nutrition, McGill University, Montreal, QC H9X 3V9, Canada; (W.Z.); (M.M.I.)
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Ikram A, Khalid W, Wajeeha Zafar KU, Ali A, Afzal MF, Aziz A, Faiz Ul Rasool I, Al-Farga A, Aqlan F, Koraqi H. Nutritional, biochemical, and clinical applications of carob: A review. Food Sci Nutr 2023; 11:3641-3654. [PMID: 37457186 PMCID: PMC10345664 DOI: 10.1002/fsn3.3367] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 03/18/2023] [Accepted: 03/28/2023] [Indexed: 07/18/2023] Open
Abstract
Carob is botanically called as Ceratonia siliqua and belongs to the Legumes family. The fruit is derived from hermaphrodite trees and hard in shape. The carob contains high sugar contents in pulp, fat in seed and minerals like potassium, calcium, and phosphorus are present in pods. Polyphenols and antioxidants are abundant in leaves and pods. It can be used for enhancing human health due to its high nutritional profile. Carob gum is used in the pharmaceutical industry in the form of pomades, anti-celiac ingredients, pills, and dental paste. The clinical carob can aid as an anti-cancer, anti-reflux, anti-diabetic, anti-diarrheal, anti-hyperlipidemia, anti-bacterial, anti-microbial, and anti-fungal. Nowadays, carob seeds are being used as an alternative to cocoa powder in food items whereas the leaves, pods, and seeds of carob are also historically used as food for animal feed. However, these parts of carob are available in markets with reasonable prices. Carob production, though with a rising contribution, contributes to the local economy. In this sense, we can incorporate knowledge on the chemical properties and the biological effect of carob fruits on human health. In this study, the supportive and health-promoting impacts of carob are discussed along with the clinical testing obtained from natural constituents of carob. In addition, further studies can be performed to extract and separate polyphenols and antioxidant potential for the development of functional that play a valuable role in pharmaceutical and food sectors.
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Affiliation(s)
- Ali Ikram
- University Institute of Food Science and Technology, The University of Lahore Lahore Pakistan
| | - Waseem Khalid
- University Institute of Food Science and Technology, The University of Lahore Lahore Pakistan
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | | | - Anwar Ali
- Department of Epidemiology and Health Statistics, Xiangya School of Public Health Central South University Changsha China
| | - Muhammad Faizan Afzal
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Afifa Aziz
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Izza Faiz Ul Rasool
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Ammar Al-Farga
- Department of Biochemistry, College of Sciences University of Jeddah Jeddah Saudi Arabia
| | - Faisal Aqlan
- Department of Chemistry, College of Sciences Ibb University Ibb Governorate Yemen
| | - Hyrije Koraqi
- Faculty of Food Science and Biotechnology UBT-Higher Education Institution Pristina Kosovo
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26
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Orozco-Angelino X, Espinosa-Ramírez J, Serna-Saldívar SO. Extrusion as a tool to enhance the nutritional and bioactive potential of cereal and legume by-products. Food Res Int 2023; 169:112889. [PMID: 37254337 DOI: 10.1016/j.foodres.2023.112889] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 04/03/2023] [Accepted: 04/24/2023] [Indexed: 06/01/2023]
Abstract
Cereal and legume by-products obtained from primary food production industries pose an environmental and economic problem. Nevertheless, these residues can potentially yield value-added products due to their elevated content of dietary fiber, phytochemicals, vitamins, minerals, and residual levels of proteins, which makes them a suitable and heightened option for reutilization in human consumption. Several studies identify extrusion as an innovative technology to modify the technofunctionality and nutritional properties of cereal and legume by-products, resulting in the production of improved ingredients. This review focuses on studies that evaluate the effect of extrusion to improve the nutritional and bioactive potential of cereal and legume by-products. A revision of the extrusion process parameters that improve the profile and bioavailability of dietary fiber, proteins, and phenolic compounds, and minimize antinutritional factors associated to cereal and legume by-products was done. The composition of by-products and process parameters such as feed moisture, barrel temperature and screw speed influence the resulting effect of extrusion. Studies suggest that extruding composite feedstock containing cereal or legume by-products may limit the molecular modifications that trigger the nutritional improvements. Therefore, extrusion applied as a pretreatment represents an interesting and economic alternative to improve the profile and bioavailability of the nutrients found in cereal and legume by-products which might lead to the development of functional ingredients useful to produce foods aimed to prevent chronic diseases.
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Affiliation(s)
- Xiadani Orozco-Angelino
- Tecnologico de Monterrey, School of Engineering and Sciences, Av. Eugenio Garza Sada 2501, 64849 Monterrey, NL, Mexico
| | - Johanan Espinosa-Ramírez
- Tecnologico de Monterrey, School of Engineering and Sciences, Av. Eugenio Garza Sada 2501, 64849 Monterrey, NL, Mexico.
| | - Sergio O Serna-Saldívar
- Tecnologico de Monterrey, School of Engineering and Sciences, Av. Eugenio Garza Sada 2501, 64849 Monterrey, NL, Mexico
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Yuan J, Zhang H, Zeng C, Song J, Mu Y, Kang S. Impact of Fermentation Conditions on Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Apple-Tomato Pulp. Molecules 2023; 28:molecules28114363. [PMID: 37298839 DOI: 10.3390/molecules28114363] [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: 04/23/2023] [Revised: 05/19/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
The aim of the study was to optimize the conditions [inoculum size (4, 6, and 8%), fermentation temperature (31, 34, and 37 °C), and apple: tomato ratio (2:1, 1:1, and 1:2)] on the viable cell count and sensory evaluation in apple-tomato pulp by response surface methodology (RSM), and determine the physicochemical properties, antioxidant activity, and sensory properties during fermentation. The optimal treatment parameters obtained were an inoculum size of 6.5%, a temperature of 34.5 °C, and an apple: tomato ratio of 1:1. After fermentation, the viable cell count reached 9.02 lg(CFU/mL), and the sensory evaluation score was 32.50. During the fermentation period, the pH value, total sugar, and reducing sugar decreased by 16.67%, 17.15%, and 36.05%, respectively. However, the total titratable acid (TTA), viable cell count, total phenol content (TPC), and total flavone content (TFC) increased significantly by 13.64%, 9.04%, 21.28%, and 22.22%, respectively. The antioxidant activity [2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging ability, 2,2'-azino-di(2-ethyl-benzthiazoline-sulfonic acid-6) ammonium salt (ABTS) free-radical scavenging ability, and ferric-reducing antioxidant capacity power (FRAP)] also increased by 40.91%, 22.60%, and 3.65%, respectively, during fermentation. A total of 55 volatile flavour compounds were detected using HS-SPME-GC-MS among the uninoculated samples and fermented samples before and after fermentation. The results showed that fermentation increased the types and total amount of volatile components in apple-tomato pulp, and eight new alcohols and seven new esters were formed. Alcohols, esters, and acids were the main volatile components in apple-tomato pulp, accounting for 57.39%, 10.27%, and 7.40% of the total volatile substances, respectively.
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Affiliation(s)
- Jing Yuan
- Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Haiyan Zhang
- Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Chaozhen Zeng
- Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Juan Song
- Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Yuwen Mu
- Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Sanjiang Kang
- Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
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Mahmud AR, Ema TI, Siddiquee MFR, Shahriar A, Ahmed H, Mosfeq-Ul-Hasan M, Rahman N, Islam R, Uddin MR, Mizan MFR. Natural flavonols: actions, mechanisms, and potential therapeutic utility for various diseases. BENI-SUEF UNIVERSITY JOURNAL OF BASIC AND APPLIED SCIENCES 2023; 12:47. [PMID: 37216013 PMCID: PMC10183303 DOI: 10.1186/s43088-023-00387-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Accepted: 05/07/2023] [Indexed: 05/24/2023] Open
Abstract
Background Flavonols are phytoconstituents of biological and medicinal importance. In addition to functioning as antioxidants, flavonols may play a role in antagonizing diabetes, cancer, cardiovascular disease, and viral and bacterial diseases. Quercetin, myricetin, kaempferol, and fisetin are the major dietary flavonols. Quercetin is a potent scavenger of free radicals, providing protection from free radical damage and oxidation-associated diseases. Main body of the abstract An extensive literature review of specific databases (e.g., Pubmed, google scholar, science direct) were conducted using the keywords "flavonol," "quercetin," "antidiabetic," "antiviral," "anticancer," and "myricetin." Some studies concluded that quercetin is a promising antioxidant agent while kaempferol could be effective against human gastric cancer. In addition, kaempferol prevents apoptosis of pancreatic beta-cells via boosting the function and survival rate of the beta-cells, leading to increased insulin secretion. Flavonols also show potential as alternatives to conventional antibiotics, restricting viral infection by antagonizing the envelope proteins to block viral entry. Short conclusion There is substantial scientific evidence that high consumption of flavonols is associated with reduced risk of cancer and coronary diseases, free radical damage alleviation, tumor growth prevention, and insulin secretion improvement, among other diverse health benefits. Nevertheless, more studies are required to determine the appropriate dietary concentration, dose, and type of flavonol for a particular condition to prevent any adverse side effects.
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Affiliation(s)
- Aar Rafi Mahmud
- Department of Biochemistry and Molecular Biology, Mawlana Bhashani Science and Technology University, Santosh, Tangail, 1902 Bangladesh
| | - Tanzila Ismail Ema
- Department of Biochemistry and Microbiology, North South University, Dhaka, 1229 Bangladesh
| | | | - Asif Shahriar
- Department of Microbiology, Stamford University Bangladesh, 51 Siddeswari Road, Dhaka, 1217 Bangladesh
| | - Hossain Ahmed
- Department of Biotechnology and Genetic Engineering, University of Development Alternative (UODA), Dhaka, 1208 Bangladesh
| | - Md. Mosfeq-Ul-Hasan
- Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200 Bangladesh
| | - Nova Rahman
- Department of Biochemistry and Molecular Biology, Jahangirnagar University, Savar, Dhaka, 1342 Bangladesh
| | - Rahatul Islam
- Department of Genetic Engineering and Biotechnology, Shahjalal University of Science and Technology, Sylhet, Bangladesh
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Acosta AP, Kairytė A, Członka S, Miedzińska K, Aramburu AB, Barbosa KT, Amico SC, Delucis RDA. Rigid Polyurethane Biofoams Filled with Pine Seed Shell and Yerba Mate Wastes. Polymers (Basel) 2023; 15:polym15092194. [PMID: 37177340 PMCID: PMC10180977 DOI: 10.3390/polym15092194] [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: 04/23/2023] [Revised: 04/29/2023] [Accepted: 05/02/2023] [Indexed: 05/15/2023] Open
Abstract
Pine seed shells and yerba mate are common wastes leftover from the food and beverage industry. This study presents the development of rigid polyurethane foams (RPUFs) filled with pine seed shells and yerba mate at 5, 10 and 15 wt%. The fillers were characterized for chemical properties using bench chemistry analyses, and the RPUFs were investigated in terms of chemical, morphological, mechanical, thermal and colorimetric characteristics. The main results indicated that yerba mate showed good compatibility with the polyurethane system, probably because its available hydroxyl groups reacted with isocyanate groups to form urethane bonds, producing increases in mechanical and thermal properties. However, pine seed shell did not appear to be compatible. Anisotropy increased slightly, as there was an increase in the percentage of reinforcement. The mechanical properties of the yerba mate reinforced foams proved stable, while there was a loss of overall up to ~50% for all mechanical properties in those reinforced with pine seed shell. Thermal properties were improved up to ~40% for the yerba mate reinforced foams, while those reinforced with pine nuts were stable. It was possible to observe a decrease in the glass transition temperature (Tg) of ~-5 °C for the yerba mate reinforced foams and ~-14 °C for the pine seed shell reinforced ones.
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Affiliation(s)
- Andrey Pereira Acosta
- Postgraduate Program in Mining, Metallurgical and Materials Engineering, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Brazil
| | - Agnė Kairytė
- Laboratory of Thermal Insulating Materials and Acoustics, Institute of Building Materials, Faculty of Civil Engineering, Vilnius Gediminas Technical University, Linkmenų St. 28, 08217 Vilnius, Lithuania
| | - Sylwia Członka
- Institute of Polymer and Dye Technology, Faculty of Chemistry, Lodz University of Technology, Stefanowskiego 12/16, 90-924 Lodz, Poland
| | - Karolina Miedzińska
- Institute of Polymer and Dye Technology, Faculty of Chemistry, Lodz University of Technology, Stefanowskiego 12/16, 90-924 Lodz, Poland
| | - Arthur Behenck Aramburu
- Postgraduate Program in Mining, Metallurgical and Materials Engineering, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Brazil
| | - Kelvin Techera Barbosa
- Postgraduate Program in Mining, Metallurgical and Materials Engineering, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Brazil
| | - Sandro Campos Amico
- Postgraduate Program in Mining, Metallurgical and Materials Engineering, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Brazil
| | - Rafael de Avila Delucis
- Postgraduate Program in Materials Science and Engineering (PPGCEM), Technology Development Center, Federal University of Pelotas (UFPel), Pelotas 96010-610, Brazil
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Wang ZT, Liu YP, Ma YL, Pan SY, Li JK, Shi SJ, Wu ZF, Li Z, Shang YF, Wei ZJ. Insight into the phenolics and antioxidant activity of Indian jujube ( Ziziphus mauritiana Lamk) peel and pulp subjected to the simulated digestion. Heliyon 2023; 9:e16226. [PMID: 37215918 PMCID: PMC10199251 DOI: 10.1016/j.heliyon.2023.e16226] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 04/21/2023] [Accepted: 05/11/2023] [Indexed: 05/24/2023] Open
Abstract
To evaluate the release and activity of Indian jujube phenolics in vivo, its peel and pulp were subjected to simulated digestions. The phenolics content and antioxidant activity of the digested samples were determined. The results showed that the total phenolics/flavonoids in the peel were respectively 4.63 and 4.48 times higher than that in the pulp. The release of phenolics and flavonoids respectively increased by 79.75% and 39.98% in the peel and 86.34% and 23.54% in the pulp after the intestinal digestion. The correlation between the total phenolics/flavonoids and antioxidant activity was higher in the peel (r > 0.858, p < 0.01) than that in the pulp. The phenolics profiles of the peel were almost the same after the digestion, and four phenolics including naringenin tri-glycoside, quercetin-3-O-[(2-hexosyl)-6-rhamnosyl] -hexoside, quercetin-3-O-pentosylhexoside and quercetin-3-O-(2-pentosyl -rhamnoside)-4'-O-rhamnoside were found to be the main flavonoids of Indian jujube peel, and they showed high recovery (>89.88%) during the digestion, implying that these phenolics may play a vital role in the function of Indian jujubes.
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Affiliation(s)
- Zi-Tong Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Yu-ping Liu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Yi-Long Ma
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, 750021, China
| | - Shuang-Yi Pan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Jian-Kang Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Shao-Jun Shi
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Zheng-Fang Wu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Zhi Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Ya-Fang Shang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, 750021, China
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, 750021, China
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Kostenko V, Akimov O, Gutnik O, Kostenko H, Kostenko V, Romantseva T, Morhun Y, Nazarenko S, Taran O. Modulation of redox-sensitive transcription factors with polyphenols as pathogenetically grounded approach in therapy of systemic inflammatory response. Heliyon 2023; 9:e15551. [PMID: 37180884 PMCID: PMC10171461 DOI: 10.1016/j.heliyon.2023.e15551] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 03/09/2023] [Accepted: 04/13/2023] [Indexed: 05/16/2023] Open
Abstract
One of the adverse outcomes of acute inflammatory response is progressing to the chronic stage or transforming into an aggressive process, which can develop rapidly and result in the multiple organ dysfunction syndrome. The leading role in this process is played by the Systemic Inflammatory Response that is accompanied by the production of pro- and anti-inflammatory cytokines, acute phase proteins, and reactive oxygen and nitrogen species. The purpose of this review that highlights both the recent reports and the results of the authors' own research is to encourage scientists to develop new approaches to the differentiated therapy of various SIR manifestations (low- and high-grade systemic inflammatory response phenotypes) by modulating redox-sensitive transcription factors with polyphenols and to evaluate the saturation of the pharmaceutical market with appropriate dosage forms tailored for targeted delivery of these compounds. Redox-sensitive transcription factors such as NFκB, STAT3, AP1 and Nrf2 have a leading role in mechanisms of the formation of low- and high-grade systemic inflammatory phenotypes as variants of SIR. These phenotypic variants underlie the pathogenesis of the most dangerous diseases of internal organs, endocrine and nervous systems, surgical pathologies, and post-traumatic disorders. The use of individual chemical compounds of the class of polyphenols, or their combinations can be an effective technology in the therapy of SIR. Administering natural polyphenols in oral dosage forms is very beneficial in the therapy and management of the number of diseases accompanied with low-grade systemic inflammatory phenotype. The therapy of diseases associated with high-grade systemic inflammatory phenotype requires medicinal phenol preparations manufactured for parenteral administration.
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Affiliation(s)
- Vitalii Kostenko
- Poltava State Medical University, Department of Pathophysiology, Ukraine
| | - Oleh Akimov
- Poltava State Medical University, Department of Pathophysiology, Ukraine
- Corresponding author.
| | - Oleksandr Gutnik
- Poltava State Medical University, Department of Pathophysiology, Ukraine
| | - Heorhii Kostenko
- Poltava State Medical University, Department of Pathophysiology, Ukraine
| | - Viktoriia Kostenko
- Poltava State Medical University, Department of Foreign Languages with Latin and Medical Terminology, Ukraine
| | - Tamara Romantseva
- Poltava State Medical University, Department of Pathophysiology, Ukraine
| | - Yevhen Morhun
- Poltava State Medical University, Department of Pathophysiology, Ukraine
| | - Svitlana Nazarenko
- Poltava State Medical University, Department of Pathophysiology, Ukraine
| | - Olena Taran
- Poltava State Medical University, Department of Pathophysiology, Ukraine
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Pathiraje D, Carlin J, Der T, Wanasundara JPD, Shand PJ. Generating Multi-Functional Pulse Ingredients for Processed Meat Products-Scientific Evaluation of Infrared-Treated Lentils. Foods 2023; 12:foods12081722. [PMID: 37107516 PMCID: PMC10138159 DOI: 10.3390/foods12081722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 04/11/2023] [Accepted: 04/12/2023] [Indexed: 04/29/2023] Open
Abstract
In the last decade, various foods have been reformulated with plant protein ingredients to enhance plant-based food intake in our diet. Pulses are in the forefront as protein-rich sources to aid in providing sufficient daily protein intake and may be used as binders to reduce meat protein in product formulations. Pulses are seen as clean-label ingredients that bring benefits to meat products beyond protein content. Pulse flours may need pre-treatments because their endogenous bioactive components may not always be beneficial to meat products. Infrared (IR) treatment is a highly energy-efficient and environmentally friendly method of heating foods, creating diversity in plant-based ingredient functionality. This review discusses using IR-heating technology to modify the properties of pulses and their usefulness in comminuted meat products, with a major emphasis on lentils. IR heating enhances liquid-binding and emulsifying properties, inactivates oxidative enzymes, reduces antinutritional factors, and protects antioxidative properties of pulses. Meat products benefit from IR-treated pulse ingredients, showing improvements in product yields, oxidative stability, and nutrient availability while maintaining desired texture. IR-treated lentil-based ingredients, in particular, also enhance the raw color stability of beef burgers. Therefore, developing pulse-enriched meat products will be a viable approach toward the sustainable production of meat products.
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Affiliation(s)
- Darshika Pathiraje
- Department of Food Science and Technology, Wayamba University of Sri Lanka, Makandura 60000, Gonawila, Sri Lanka
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | | | - Tanya Der
- Pulse Canada, Winnipeg, MB R3C 0A5, Canada
| | - Janitha P D Wanasundara
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
- Agriculture and Agri-Food Canada, Saskatoon Research and Development Centre, Saskatoon, SK S7N 0X9, Canada
| | - Phyllis J Shand
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
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Geng Q, McClements DJ, Wu Z, Li T, He X, Shuai X, Liu C, Dai T. Investigation of bovine β-lactoglobulin-procyanidin complexes interactions and its utilization in O/W emulsion. Int J Biol Macromol 2023; 240:124457. [PMID: 37068535 DOI: 10.1016/j.ijbiomac.2023.124457] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 03/21/2023] [Accepted: 04/11/2023] [Indexed: 04/19/2023]
Abstract
Procyanidins are bioactive polyphenols that have a strong affinity to proteins. Beta-lactoglobulin (BLG) is widely used as an emulsifier in the food and other industries. This study evaluated the interaction between BLG and A-type procyanidin dimer (PA2) using the spectroscopic, thermodynamic, and molecular simulation. PA2 decreased the transmissivity and quenched the intrinsic fluorescence of BLG, suggesting that the two molecules formed a complex. The binding of PA2 reduced the surface hydrophobicity and altered the conformation of BLG with increasing the random coil regions. Thermodynamic and isothermal titration calorimetry analyses suggested that the main driving force of PA2-BLG interaction was hydrophobic attraction. Molecular docking simulations were used to identify the main interaction sites and forces in the BLG-PA2 complexes, which again indicated that hydrophobic interactions dominated. In addition, the influence of PA2 on the ability of BLG to form and stabilize O/W emulsions was analyzed. Emulsions formulated using BLG-PA2 complexes contained relatively small droplets (D4,3 ≈ 0.7 μm) and high surface potentials (absolute value >50 mV). Compared to BLG alone, BLG-PA2 complexes improved the storage stability of the emulsions. This study provides valuable new insights into the formation, properties, and application of protein-polyphenol complexes as functional ingredients in foods.
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Affiliation(s)
- Qin Geng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | | | - Zhihua Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Ti Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xuemei He
- Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, Guangxi 530007, China
| | - Xixiang Shuai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Taotao Dai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, Guangxi 530007, China.
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Karafyllaki D, Narwojsz A, Kurp L, Sawicki T. Effects of different processing methods on the polyphenolic compounds profile and the antioxidant and anti-glycaemic properties of horseradish roots (Armoracia rusticana). Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04248-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
Abstract
AbstractHorseradish (Armoracia rusticana) provides human organisms with various effective treatments for improving human health, and it constitutes a salubrious root used for culinary purposes. This outcome derives from the chemical composition and polyphenols content of horseradish. This study's objective was to determine individual polyphenols, total phenolic (TPC) and total flavonoid (TFC) contents, colour parameters, inhibition of advanced glycation end product (AGEs) formation and Trolox Equivalent Antioxidant Capacity (TEAC) by DPPH and ABTS of horseradish products. Phenolic acids and flavonoids were analysed by HPLC-DAD-MS method. Horseradish products were obtained by thermal treatments such as boiling, baking and sous-vide. Fresh and sous-vide samples were characterized by the most abundant TPC values, whereas TFC horseradish indicated the highest value after boiling treatment. Moreover, the highest values of antioxidant capacity in fresh horseradish roots were detected. Flavonoids presented lower concentrations than phenolic acids, while syringic acid was the most abundant phenolic compound. Horseradish, after sous-vide treatment, appeared to have a higher inhibition of AGEs formation. Thermal treatment of horseradish root increased the saturation of yellow (b*) and red (a*) colours and decreased colour brightness. Our findings indicate that horseradish products are a valuable source of polyphenols, with their profile, content, and antioxidant and anti-AGEs formation activity modulated by applied processes.
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Tian J, Cheng F, Yun Y, Yi J, Cai S, Zhou L. Characterization of the flavor, sensory quality and in vitro bioaccessibility in cloudy pomegranate juice treated by high pressure and thermal processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:666-679. [PMID: 36054255 DOI: 10.1002/jsfa.12178] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 08/10/2022] [Accepted: 08/19/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Recently, cloudy pomegranate juice (PJ) has become popular due to its rich phenolic and health-promoting effects. The aim of the present work was to evaluate the application of high hydrostatic pressure processing (HPP), pasteurization (PT) and high-temperature short-time sterilization (HTST) on physicochemical properties (color, flow behavior, turbidity, sugars, organic acids, aroma and sensory evaluation) and in vitro bioaccessibility of total phenolics content (TPC), total flavonoids content (TFC) and phenolics of cloudy PJ. RESULTS Compared to HPP, thermal sterilization significantly increased the brightness (L*), redness (a*), total color difference (ΔE) and turbidity, and decreased the TPC and TFC. HPP maintained the volatile profile of cloudy PJ better, while thermal sterilization significantly changed the profile by decreasing alcohols 23.8-32.7% and increasing acids by 33.6%-182.8%. The bioaccessibility of flavonoids, phenolic acids and tannins in the control cloudy PJ after in vitro oral-gastric-intestinal digestion were 1.5%, 4.9%, and 9.0%, respectively, which were not significantly changed by different treatments. CONCLUSION These results contributed to promoting the color quality and health benefits of cloudy PJ rich in phenolics by optimizing the processing conditions in the food industry. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Jun Tian
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Fengyun Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Yurou Yun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
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Valorization of Peels of Eight Peach Varieties: GC-MS Profile, Free and Bound Phenolics and Corresponding Biological Activities. Antioxidants (Basel) 2023; 12:antiox12010205. [PMID: 36671066 PMCID: PMC9854818 DOI: 10.3390/antiox12010205] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 01/08/2023] [Accepted: 01/12/2023] [Indexed: 01/18/2023] Open
Abstract
Sustainability, becoming essential for food processing and technology, sets goals for the characterization of resources considered as food waste. In this work, information about the GC-MS metabolites of peach peels was provided as a tool that can shed more light on the studied biological activities. In addition, distribution patterns and contribution of the chemical profile and free and bound phenolic compounds as antioxidant, antimicrobial, and enzymatic clusters in peach peels of different varieties of Bulgarian origin were studied. The two applied techniques (alkaline and acid hydrolysis) for releasing the bound phenolics reveal that alkaline hydrolysis is a better extraction approach. Still, the results indicate the prevalence of the free phenolics in the studied peach peel varieties. Total phenolics of peach wastes were positively correlated with their antioxidant activity. The antioxidant activity results certainly defined the need of an individual interpretation for each variety, but the free phenolics fractions could be outlined with the strongest potential. The limited ability of the peels' extracts to inhibit α-amylase and acetylcholinesterase, and the moderate antimicrobial activity, on the other hand, indicate that the potential of peach peels is still sufficient to seek ways to valorize this waste. Indeed, this new information about peach peels can be used to characterize peach fruits from different countries and/or different food processes, as well as to promote the use of this fruit waste in food preparation.
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Olas B. The Antioxidant Potential of Graviola and Its Potential Medicinal Application. Nutrients 2023; 15:nu15020402. [PMID: 36678273 PMCID: PMC9865140 DOI: 10.3390/nu15020402] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 01/05/2023] [Accepted: 01/11/2023] [Indexed: 01/15/2023] Open
Abstract
Graviola (Annunona muricata L.), a plant growing in tropical regions, has many names and a range of ethnomedicinal uses. The leaves are used to treat insomnia, diabetes, cystitis, and headaches, the crushed seeds have anthelmintic properties, and the fruits are used in the preparation of ice creams, candy, syrups, shakes, and other beverages. The key active components are believed to be annonaceous acetogenins, with more than 100 such compounds having been isolated from A. muricata. The plant is also a source of a range of phenolic compounds, essential oils, alkaloids, flavonol triglycosides, and megastigmanes, together with various minerals, including Mg, Fe, Cu, K, and Ca. Its key phenolic compounds are rutin, kaempferol, and quercetin. This paper provides an overview of the current state of knowledge about the antioxidant properties of various graviola organs and their major constituents, based on a review of various electronic databases. However, few findings have been obtained from clinical trials, and few in vitro and animal studies suggest that graviola preparations have antioxidant properties; as such, the antioxidant potential of graviola, and its safety, remain unclear.
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Affiliation(s)
- Beata Olas
- Department of General Biochemistry, Faculty of Biology and Environmental Protection, University of Lodz, Pomorska 141/3, 90-236 Lodz, Poland
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Xu B, Feng M, Chitrakar B, Cheng J, Wei B, Wang B, Zhou C, Ma H. Multi-frequency power thermosonication treatments of clear strawberry juice: Impact on color, bioactive compounds, flavor volatiles, microbial and polyphenol oxidase inactivation. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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HAMEED A, FATIMA N, IFTIKHAR H, MEHMOOD A, TARIQ MR, ALI SW, ALI S, SHAFIQ M, AHMAD Z, ALI U, GHAZANFAR M, IFTIKHAR M, SAFDAR W, AHMAD A, BASHARAT Z, UMER Z, KHALID M. Effect of different drying and cooking treatments on phytochemicals and antioxidant activity in broccoli: an experimental in vitro study. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.101622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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40
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Biasi V, Huber E, de Melo APZ, Hoff RB, Verruck S, Barreto PLM. Antioxidant effect of blueberry flour on the digestibility and storage of Bologna-type mortadella. Food Res Int 2023; 163:112210. [PMID: 36596139 DOI: 10.1016/j.foodres.2022.112210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 11/08/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
The aim of the study was to add blueberry flour (BF) to Bologna-type mortadella as a natural antioxidant and to evaluate its activity during in vitro digestion and refrigerated storage. Five treatments of mortadella were prepared: without antioxidant, with sodium erythorbate and with the addition of three levels of BF: 0.05 %, 0.075 % and 0.1 %. Twenty-three phenolic compounds were quantified in blueberry fruits and twenty-eight in BF, with prevalence of chlorogenic acid. The presence of BF did not affect the proximal composition of the mortadella, but it had a small effect on pH, hardness (texture profile) and instrumental color, as well as reduced lipid oxidation during refrigerated storage (2-8 °C) for 90 days. During in vitro digestion, the addition of BF increased the content of total phenolic compounds and the antioxidant activity of mortadella (p < 0.05), among all simulated stages. At a concentration of 0.05 %, BF can be used as a synthetic antioxidant substitute in Bologna-type mortadella, enhancing the use of blueberry fruits in the form of flour and enriching the product with natural antioxidants.
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Affiliation(s)
- Vanessa Biasi
- Postgraduate Program in Food Science, Federal University of Santa Catarina (UFSC), Avenue Admar Gonzaga, 1346, Florianópolis, SC 88034-001, Brazil; Food Engineering Department, Federal Institute Catarinense (IFC), Highway SC 283 - km 17, Concórdia, SC, 89703-720, Brazil.
| | - Eduardo Huber
- Food Engineering Department, Federal Institute Catarinense (IFC), Highway SC 283 - km 17, Concórdia, SC, 89703-720, Brazil
| | - Ana Paula Zapelini de Melo
- Postgraduate Program in Food Science, Federal University of Santa Catarina (UFSC), Avenue Admar Gonzaga, 1346, Florianópolis, SC 88034-001, Brazil
| | - Rodrigo Barcellos Hoff
- Ministry of Agriculture, Livestock and Food Supply, Federal Laboratory of Animal and Plant Health and Inspection (LFDA) - RS, Advanced Laboratorial Section (SLAV) - SC, João Grumiche, St. 117, Kobrasol, São José, SC 88102-600, Brazil
| | - Silvani Verruck
- Postgraduate Program in Food Science, Federal University of Santa Catarina (UFSC), Avenue Admar Gonzaga, 1346, Florianópolis, SC 88034-001, Brazil
| | - Pedro Luiz Manique Barreto
- Postgraduate Program in Food Science, Federal University of Santa Catarina (UFSC), Avenue Admar Gonzaga, 1346, Florianópolis, SC 88034-001, Brazil
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de Oliveira MS, Pellenz FM, de Souza BM, Crispim D. Blueberry Consumption and Changes in Obesity and Diabetes Mellitus Outcomes: A Systematic Review. Metabolites 2022; 13:metabo13010019. [PMID: 36676944 PMCID: PMC9861336 DOI: 10.3390/metabo13010019] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 12/15/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022] Open
Abstract
Low-grade inflammation and oxidative stress are key mechanisms involved in obesity and related disorders. Polyphenols from blueberry (BB) and bilberries (BiB) might protect against oxidative damage and inflammation. To summarize the effects of BiB or BB consumption in parameters related to obesity and its comorbidities, a search of the literature was performed in PubMed, Embase, and Cochrane Library repositories to identify all studies that evaluated associations of whole BB or BiB with obesity and associated disorders. Thirty-one studies were eligible for inclusion in this review: eight clinical trials and 23 animal studies. In humans, BB consumption only consistently decreased oxidative stress and improved endothelial function. In rodents, BB or BiB consumption caused positive effects on glucose tolerance, nuclear factor-kappa B (Nf-κb) activity, oxidative stress, and triglyceride (TG) content in the liver and hepatic steatosis. The high content of anthocyanins present in BB and BiB seems to attenuate oxidative stress. The decrease in oxidative stress may have a positive impact on glucose tolerance and endothelial function. Moreover, in rodents, these berries seem to protect against hepatic steatosis, through the decreased accumulation of hepatic TGs. BB and BiB might also attenuate inflammation by decreasing Nf-κb activity and immune cell recruitment into the adipose tissue.
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Affiliation(s)
- Mayara Souza de Oliveira
- Endocrinology Division, Hospital de Clínicas de Porto Alegre, Porto Alegre 90035-903, RS, Brazil
- Graduate Program in Medical Sciences: Endocrinology, Faculty of Medicine, Universidade Federal do Rio Grande do Sul, Porto Alegre 90010-150, RS, Brazil
| | - Felipe Mateus Pellenz
- Endocrinology Division, Hospital de Clínicas de Porto Alegre, Porto Alegre 90035-903, RS, Brazil
- Graduate Program in Medical Sciences: Endocrinology, Faculty of Medicine, Universidade Federal do Rio Grande do Sul, Porto Alegre 90010-150, RS, Brazil
| | - Bianca Marmontel de Souza
- Graduate Program in Medical Sciences: Endocrinology, Faculty of Medicine, Universidade Federal do Rio Grande do Sul, Porto Alegre 90010-150, RS, Brazil
- ULB Center for Diabetes Research, Medical Faculty, Université Libre de Bruxelles, 1070 Brussels, Belgium
| | - Daisy Crispim
- Endocrinology Division, Hospital de Clínicas de Porto Alegre, Porto Alegre 90035-903, RS, Brazil
- Graduate Program in Medical Sciences: Endocrinology, Faculty of Medicine, Universidade Federal do Rio Grande do Sul, Porto Alegre 90010-150, RS, Brazil
- Correspondence:
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Use of Pleurotus ostreatus to Enhance the Oxidative Stability of Pork Patties during Storage and In Vitro Gastrointestinal Digestion. Foods 2022; 11:foods11244075. [PMID: 36553817 PMCID: PMC9778142 DOI: 10.3390/foods11244075] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/11/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022] Open
Abstract
Lipid and protein oxidation are the major causes of meat quality deterioration. Edible mushrooms have been proposed as a strategy to prevent quality deterioration during cold storage. This study aimed to assess the effects of Pleurotus ostreatus powder (POP) on the oxidative stability of pork patties during cold storage and after in vitro gastrointestinal digestion (ivGD). Pork patties were subjected to four treatments: control (without antioxidant), T1 (2% POP, w/w) and T2 (5% POP, w/w), and T3 as positive control (0.02% BHT, fat basis). POP aqueous, ethanolic, and aqueous ethanol extract were subjected to phytochemical and antioxidant assays. Raw pork patties were subjected to a chemical proximate composition evaluation. At the same time, raw and cooked pork patties were stored at 2 °C for 9 days and subjected to meat quality measurements. Furthermore, the total antioxidant activity of cooked pork patties was determined after ivGD. Results showed that POP ethanol extract showed the highest polysaccharide, phenol, and flavonoid content, as well as antiradical and reducing power properties. POP incorporation into raw and cooked pork patties enhances meat quality traits, including pH, water-holding capacity, cooking-loss weight, texture, color, lipid, and protein oxidation (p < 0.05). Furthermore, incorporating POP into cooked samples increases the phytochemical content and antioxidant activity during ivGD. In conclusion, POP has great potential as a natural antioxidant for meat products.
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Chemical Profile and Skin-Beneficial Activities of the Petal Extracts of Paeonia tenuifolia L. from Serbia. Pharmaceuticals (Basel) 2022; 15:ph15121537. [PMID: 36558988 PMCID: PMC9787298 DOI: 10.3390/ph15121537] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/07/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022] Open
Abstract
Without being aware of its chemical makeup, many ancient societies have used Steppe peony in their traditional medicine. Given that modern phytopreparation intended for use on human skin requires, above all, knowledge of its chemical composition, the goal of this study was to make a screening of the composition of aqueous and methanolic extracts of the petals of P. tenuifolia L. and to examine them for various skin-beneficial properties. The extracts were prepared by maceration, ultrasound-assisted, and microwave-assisted extraction procedures. The chemical profiling was conducted by the use of UHPLC-LTQ-OrbiTrap MS and UHPLC/MS, and spectrophotometric methods for the determination of total polyphenol and total flavonoid contents. The biological activities entailed antioxidant ABTS, DPPH, CUPRAC (Cupric Ion Reducing Antioxidant Capacity), and FRAP (Ferric Reducing Antioxidant Power) assays, antimicrobial (antibacterial and antifungal) and antibiofilm activities, cytotoxicity, wound healing potential, as well as the adhesion and invasion of Staphylococcus lugdunensis. The results showed that the petals are rich in phenolic acids and flavonoids, which are commonly associated with numerous biological activities. The aqueous extracts were more efficient in the majority of the bioactivity assays then the methanolic ones, whereas the optimal extraction method varied between the assays. This study is the first step towards the safe use of the aqueous extracts of P. tenuifolia petals for therapeutic skin treatments.
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Zagórska J, Czernicka-Boś L, Kukula-Koch W, Szalak R, Koch W. Impact of Thermal Processing on the Composition of Secondary Metabolites of Ginger Rhizome-A Review. Foods 2022; 11:3484. [PMID: 36360097 PMCID: PMC9656818 DOI: 10.3390/foods11213484] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 10/26/2022] [Accepted: 10/29/2022] [Indexed: 08/27/2023] Open
Abstract
Ginger (Zingiber officinale Rosc.) is both a commonly used spice, and an ingredient of various dietary supplements and medications. Its diverse applications result from the range of health benefits that this plant brings thanks to the presence of active compounds (secondary metabolites) in the matrix. Even if several studies underline a stronger pharmacological activity of fresh ginger rhizomes, the unprocessed plant is relatively rarely used. Ginger rhizomes are subjected to thermal processing, such as boiling, blanching, steam drying and others, at different temperature and time settings. Additionally, freeze-drying of the rhizomes is used as the first step in the preparation of raw material. It was proved that the composition of secondary metabolites of the Zingiber officinale rhizome changes upon the influence of temperature. Therefore, the aim of the review was to put together scientific results on the impact of traditional and unconventional methods of heat treatment on ginger rhizomes and to show the compositional differences that they induce in the plant matrix. Variations in the content and the transformation of some compounds into other metabolites will be also discussed, with particular attention paid to two major groups of secondary metabolites present in the plant, namely, phenolics and terpenes.
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Affiliation(s)
- Justyna Zagórska
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland
| | - Lidia Czernicka-Boś
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland
| | - Wirginia Kukula-Koch
- Department of Pharmacognosy with Medical Plants Garden, Medical University of Lublin, 1 Chodzki Str., 20-093 Lublin, Poland
| | - Radosław Szalak
- Department of Animal Anatomy and Histology, Faculty of Veterinary Medicine, University of Life Sciences, 12 Akademicka Str., 20-950 Lublin, Poland
| | - Wojciech Koch
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland
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Gong W, Zhao X, Manickam S, Liu X, Li D, Han Y, Kiani H, Feng C, Tao Y. Impact of cell wall adsorption behaviours on phenolic stability under air drying of blackberry with and without contact ultrasound assistance. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Biasi V, Huber E, Goldoni TSH, de Melo APZ, Hoff RB, Verruck S, Barreto PLM. Goldenberry flour as a natural antioxidant in Bologna-type mortadella during refrigerated storage and in vitro digestion. Meat Sci 2022; 196:109041. [DOI: 10.1016/j.meatsci.2022.109041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 11/04/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022]
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Milk Thistle Oilseed Cake Flour Fractions: A Source of Silymarin and Macronutrients for Gluten-Free Bread. Antioxidants (Basel) 2022; 11:antiox11102022. [PMID: 36290745 PMCID: PMC9598143 DOI: 10.3390/antiox11102022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 10/04/2022] [Accepted: 10/10/2022] [Indexed: 11/17/2022] Open
Abstract
The utilization of plant by-products as functional food ingredients has received increasing attention in the last decade. One such by-product generated during milk thistle oil pressing is oilseed cakes, which could be used as a novel food ingredient. Therefore, the study aimed at investigating the effects of the addition of milk thistle oilseed cake (MTOC) flour fractions obtained via dry sieving, differing in particle size (unsieved; coarse: >710 µm; medium: 315−710 µm; and fine: <315 µm), on the quality of gluten-free bread and stability of silymarin during breadmaking. The 10% addition of the fractions into gluten-free bread increased the protein, fibre, fat, ash and silymarin content. The breads with the coarse fraction had the highest content of fibre, whereas the breads with the fine fraction excelled in protein, fat and ash content. The medium fraction was characterized as the richest source of silymarin, whilst the fine fraction was the poorest. Silymarin constituents were slightly released during dough rising but also partially decomposed during baking; moreover, silydianin was the most susceptible and degraded the most. The enriched breads had better sensory and textural properties compared to the control bread. The results suggest that MTOC flour fractions can improve the potential health benefits and nutritional profile of gluten-free bread.
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Zhang Y, Yan Y, Li W, Huang K, Li S, Cao H, Guan X. Microwaving released more polyphenols from black quinoa grains with hypoglycemic effects compared with traditional cooking methods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5948-5956. [PMID: 35442520 DOI: 10.1002/jsfa.11947] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 04/05/2022] [Accepted: 04/20/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Polyphenols were reported to exhibit inhibitory effects on digestive enzymes to regulate carbohydrates and lipid digestion. However, different cooking methods might cause differences in the composition of polyphenols in cereal grains and thus further affect their activities. RESULTS The present study used boiling, roasting and microwaving to cook black quinoa and extracted polyphenols from them. Their total phenolic content (TPC) and total flavonoids content were determined, and phenolic composition was analyzed via high-performance liquid chromatography-mass spectrometry (HPLC-MS). Compared with other cooking methods, phenolic extract from microwaved black quinoa (PEM) showed the highest TPC value (about 2.64 mg GAE g-1 ). Microwaving released more phenolic acids (ferulic acid and gallic acid) from black quinoa grains. PEM also exhibited the strongest antioxidant and α-glucosidase inhibitory activities. Lineweaver-Burk plots showed that PEM inhibited α-glucosidase in an uncompetitive mode, which was supported by circular dichroism analysis. PEM further reduced about 20.04% of digested starch in an in vitro digestion model and suppressed postprandial blood glucose increases (about 16.91% reduction) in vivo. CONCLUSION Collectively, our data suggested that microwaving could be an ideal method to cook quinoa in regards of its polyphenols in management of postprandial blood glucose. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yu Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, China
| | - Yu Yan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Wanqi Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Kai Huang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, China
| | - Sen Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, China
| | - Hongwei Cao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, China
| | - Xiao Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, China
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Doan NK, Lai DQ, Le TKP. Ohmic Heating: Its Current and Future Application in Juice Processing. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2126855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Nhu Khue Doan
- Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City, Vietnam
- Vietnam National University Ho Chi Minh, Ho Chi Minh, Vietnam
- Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam
| | - Dat Quoc Lai
- Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City, Vietnam
- Vietnam National University Ho Chi Minh, Ho Chi Minh, Vietnam
| | - Thi Kim Phung Le
- Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City, Vietnam
- Vietnam National University Ho Chi Minh, Ho Chi Minh, Vietnam
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Tungmunnithum D, Garros L, Drouet S, Cruz-Martins N, Hano C. Extraction Kinetics and Reaction Rates of Sacred Lotus Stamen Tea Infusion-Derived Flavonoids in Relation with Its Antioxidant Capacity. PLANTS 2022; 11:plants11172234. [PMID: 36079616 PMCID: PMC9459831 DOI: 10.3390/plants11172234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 08/23/2022] [Accepted: 08/25/2022] [Indexed: 11/16/2022]
Abstract
Stamen tea from Nelumbo nucifera Gaertn. (or the so-called sacred lotus) is widely consumed, and its flavonoids provide various human health benefits. The method used for tea preparation for consumption, namely the infusion time, may affect the levels of extractable flavonoids, ultimately affecting their biological effects. To date, there is no report on this critical information. Thus, this study aims to determine the kinetics of solid liquid extraction of flavonoid from sacred lotus stamen using the traditional method of preparing sacred lotus stamen tea. Phytochemical composition was also analyzed using high-performance liquid chromatography (HPLC). The antioxidant potential of stamen tea was also determined. The results indicated that the infusion time critically affects the concentrations of flavonoids and the antioxidant capacity of sacred lotus stamen tea, with a minimum infusion time of 5–12 min being required to release the different flavonoids from the tea. The extraction was modeled using second order kinetics. The rate of release was investigated by the glycosylation pattern, with flavonoid diglycosides, e.g., rutin and Kae-3-Rob, being released faster than flavonoid monoglycosides. The antioxidant activity was also highly correlated with flavonoid levels during infusion. Taken together, data obtained here underline that, among others, the infusion time should be considered for the experimental design of future epidemiological studies and/or clinical trials to reach the highest health benefits.
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Affiliation(s)
- Duangjai Tungmunnithum
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Mahidol University, Bangkok 10400, Thailand
- Department of Chemical Biology, Eure et Loir Campus, University of Orleans, 28000 Chartres, France
- Le Studium Institue for Advanced Studies, 1 Rue Dupanloup, 45000 Orléans, France
- Correspondence: (D.T.); (C.H.)
| | - Laurine Garros
- Department of Chemical Biology, Eure et Loir Campus, University of Orleans, 28000 Chartres, France
| | - Samantha Drouet
- Department of Chemical Biology, Eure et Loir Campus, University of Orleans, 28000 Chartres, France
| | - Natália Cruz-Martins
- Faculty of Medicine, University of Porto, 4200-319 Porto, Portugal
- Institute for Research and Innovation in Health (i3S), University of Porto, 4200-319 Porto, Portugal
- Institute of Research and Advanced Training in Health Sciences and Technologies (CESPU), Rua Central de Gandra, 1317, 4585-116 Gandra PRD, Portugal
- TOXRUN—Toxicology Research Unit, University Institute of Health Sciences, CESPU, CRL, 4585-116 Gandra, Portugal
| | - Christophe Hano
- Department of Chemical Biology, Eure et Loir Campus, University of Orleans, 28000 Chartres, France
- Le Studium Institue for Advanced Studies, 1 Rue Dupanloup, 45000 Orléans, France
- Correspondence: (D.T.); (C.H.)
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