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Anuradha C, Ramajayam D, Mayilvaganan M, Backiyarani S, Mol PP, Mailraja VK, Singh A, Uma S. Molecular characterization of Red banana and its somaclonal variant: a comprehensive study. 3 Biotech 2024; 14:19. [PMID: 38130685 PMCID: PMC10730496 DOI: 10.1007/s13205-023-03868-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2023] [Accepted: 11/24/2023] [Indexed: 12/23/2023] Open
Abstract
The prized Red banana, selected for superior qualities, demands strong genetic uniformity for successful clonal propagation and preservation. Ensuring this uniformity early in the growth of in vitro Red banana plants is essential, as gene mutations and chromosome rearrangements during tissue culture can jeopardize both cloning and germplasm conservation. In this situation, molecular markers play a pivotal role in confirming genetic stability. Thus the study aims to discover a marker that identifies tissue-cultured Red bananas from their virescent variants during initial sub-culturing. A marker linked to anthocyanin has been identified which effectively differentiated Red bananas from virescent variants and it was further validated in various banana cultivars, ornamental Musa species and their interspecific hybrids. The PCR-based marker showed remarkable specificity, discerning Red bananas from virescent variants during tissue culture. It also distinguished green and red offspring, cutting time and resource costs, and shortening the banana breeding cycle. Supplementary Information The online version contains supplementary material available at 10.1007/s13205-023-03868-6.
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Affiliation(s)
- C. Anuradha
- ICAR-National Research Centre for Banana, Thogamalai Road, Thayanur Post, Tiruchirapalli, Tamil Nadu 620102 India
| | - D. Ramajayam
- ICAR-National Research Centre for Banana, Thogamalai Road, Thayanur Post, Tiruchirapalli, Tamil Nadu 620102 India
| | - M. Mayilvaganan
- ICAR-National Research Centre for Banana, Thogamalai Road, Thayanur Post, Tiruchirapalli, Tamil Nadu 620102 India
| | - S. Backiyarani
- ICAR-National Research Centre for Banana, Thogamalai Road, Thayanur Post, Tiruchirapalli, Tamil Nadu 620102 India
| | - P. Prashina Mol
- ICAR-National Research Centre for Banana, Thogamalai Road, Thayanur Post, Tiruchirapalli, Tamil Nadu 620102 India
| | - V. K. Mailraja
- ICAR-National Research Centre for Banana, Thogamalai Road, Thayanur Post, Tiruchirapalli, Tamil Nadu 620102 India
| | - Arjun Singh
- ICAR-National Research Centre for Banana, Thogamalai Road, Thayanur Post, Tiruchirapalli, Tamil Nadu 620102 India
| | - S. Uma
- ICAR-National Research Centre for Banana, Thogamalai Road, Thayanur Post, Tiruchirapalli, Tamil Nadu 620102 India
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Vega EN, Ciudad-Mulero M, Fernández-Ruiz V, Barros L, Morales P. Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives. Foods 2023; 12:4102. [PMID: 38002160 PMCID: PMC10670170 DOI: 10.3390/foods12224102] [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: 10/18/2023] [Revised: 11/04/2023] [Accepted: 11/10/2023] [Indexed: 11/26/2023] Open
Abstract
In recent years, the demand of healthier food products and products made with natural ingredients has increased overwhelmingly, led by the awareness of human beings of the influence of food on their health, as well as by the evidence of side effects generated by different ingredients such as some additives. This is the case for several artificial colorants, especially azo colorants, which have been related to the development of allergic reactions, attention deficit and hyperactivity disorder. All the above has focused the attention of researchers on obtaining colorants from natural sources that do not present a risk for consumption and, on the contrary, show biological activity. The most representative compounds that present colorant capacity found in nature are anthocyanins, anthraquinones, betalains, carotenoids and chlorophylls. Therefore, the present review summarizes research published in the last 15 years (2008-2023) in different databases (PubMed, Scopus, Web of Science and ScienceDirect) encompassing various natural sources of these colorant compounds, referring to their obtention, identification, some of the efforts made for improvements in their stability and their incorporation in different food matrices. In this way, this review evidences the promising path of development of natural colorants for the replacement of their artificial counterparts.
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Affiliation(s)
- Erika N. Vega
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain; (E.N.V.); (M.C.-M.); (V.F.-R.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal;
| | - María Ciudad-Mulero
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain; (E.N.V.); (M.C.-M.); (V.F.-R.)
| | - Virginia Fernández-Ruiz
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain; (E.N.V.); (M.C.-M.); (V.F.-R.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal;
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Patricia Morales
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain; (E.N.V.); (M.C.-M.); (V.F.-R.)
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Wood hemicelluloses as sustainable wall materials to protect bioactive compounds during spray drying of bilberries. POWDER TECHNOL 2023. [DOI: 10.1016/j.powtec.2022.118148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Gaibor FM, Rodríguez D, García MA, Peraza CM, Vidal D, Nogueira A, Casariego A. Development of a food colorant from Syzygium cumini L. (Skeels) by spray drying. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4045-4055. [PMID: 36193350 PMCID: PMC9525511 DOI: 10.1007/s13197-022-05454-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/23/2022] [Accepted: 03/25/2022] [Indexed: 06/16/2023]
Abstract
The objective of the present work was to develop a powder colorant for food use by spray drying from a hydroalcoholic extract of black cherry (Syzygium cumini [L.] Skeels). The content of total solids significantly affected the contents of anthocyanins and total polyphenols, while the air inlet temperature influenced (p ≤ 0.05) the spray drying performance. The optimal drying conditions were 165 °C as air inlet temperature and 25% of total solids, which allowed obtaining a powder colorant with total anthocyanin contents between 4273 and 5070 mg/1000 g, total polyphenols from 10,142 to 11,184 mg/1000 g, and a drying yield between 67.14 and 67.7%. The colorant presented 5.65% humidity, 25.2% hygroscopicity, poor fluidity, and high cohesiveness, with a dissolution time of 55 s. The degradation of anthocyanins, adjusted to zero-order kinetics, was directly proportional to the increase in temperature and time. The values of the component a* decreased with increasing temperature and time.
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Affiliation(s)
- Fabián M. Gaibor
- Universidad de Investigación de Tecnología Experimental Yachay, Imbabura, Ecuador
| | - Daliannis Rodríguez
- Pharmacy and Food Institute, University of Havana, St. 222 No. 2317, 13600 Havana, ZC Cuba
| | - Mario A. García
- Biological Sciences Department, Faculty of Health Sciences, Manabi Technical University, Ave. Urbina and Che Guevara, Portoviejo, Manabí Ecuador
| | - Carlos M. Peraza
- Pharmacy and Food Institute, University of Havana, St. 222 No. 2317, 13600 Havana, ZC Cuba
| | - Danay Vidal
- Pharmacy and Food Institute, University of Havana, St. 222 No. 2317, 13600 Havana, ZC Cuba
| | - Antonio Nogueira
- Drugs Research and Development Center, Ave. 26 No. 1605., Havana, Cuba
| | - Alicia Casariego
- Pharmacy and Food Institute, University of Havana, St. 222 No. 2317, 13600 Havana, ZC Cuba
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Pal A, Das C. Investigations on corrosion inhibition in acidic media for BQ steel using banana flower bract, an eco-friendly novel agro-waste: Experimental and theoretical considerations. INORG CHEM COMMUN 2022. [DOI: 10.1016/j.inoche.2022.110024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Kandasamy S, Naveen R. A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14059] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Sengodan Kandasamy
- Department of Food Technology, Kongu Engineering College Erode Tamil Nadu India
| | - Rajshri Naveen
- Department of Food Technology, Kongu Engineering College Erode Tamil Nadu India
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Chemosensor Strip from Kepok Banana Bracts Extract (Musa paradisiaca L.) for Detection of Tuna Freshness. JURNAL KIMIA SAINS DAN APLIKASI 2022. [DOI: 10.14710/jksa.25.3.108-115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Anthocyanins as chemosensory compounds for amines have been tested in this study. Because anthocyanins are sensitive to pH changes, while amines have an alkaline nature, they can cause structural changes in anthocyanins, resulting in changes in the color of anthocyanins. The source of anthocyanins was the Kepok banana bracts (Musa paradisiaca L.), which were extracted using a mixture of ethanol:HCl 0.15% (3:2). The types of anthocyanin compounds were characterized using a UV-Vis spectrophotometer. The anthocyanin content obtained varied from 1.26 mg/100 g to 5.08 mg/100 g. The type of anthocyanin in the Kepok banana bracts was found as a cyanidin-3-rutinoside with maximum absorption at 513 nm at pH 1. The color of anthocyanin extract varied with changes in pH; it turned red in acid and faded in neutral solutions. The green color in the alkaline solution changes to brownish-yellow was associated with anthocyanin degradation. The color change at different pH indicates that banana bracts are regarded as a potential chemosensory compound to detect tuna freshness. The chemosensor was applied to a cellulose-based strip and exhibited a color change that corresponded to the increase in pH and was comparable to the results of the pH meter measurement. The structural changes of anthocyanin before and after the tuna freshness test were identified by the FTIR-ATR, indicating a change in the anthocyanin structure. Tuna freshness began to diminish after being stored for 12 and 24 hours at room temperature, marked by a color change of the paper strip to colorless and blackish gray.
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AKSOY FS, TEKIN-CAKMAK ZH, KARASU S, AKSOY AS. Oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using OXITEST. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.57220] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Fatma Sema AKSOY
- Yildiz Technical University Faculty of Chemical and Metallurgical Engineering, Turkey
| | | | - Salih KARASU
- Yildiz Technical University Faculty of Chemical and Metallurgical Engineering, Turkey
| | - Ayse Semra AKSOY
- Yildiz Technical University Faculty of Chemical and Metallurgical Engineering, Turkey
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Rungsawang C, Leelapornpisid P, Sirithunyalug J, Kiattisin K. Spray‐dried polymeric microparticles fabrication for improvement of Homnil rice extract stability. Cereal Chem 2021. [DOI: 10.1002/cche.10436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Chareetip Rungsawang
- Department of Pharmaceutical Sciences, Faculty of Pharmacy Chiang Mai University Chiang Mai Thailand
| | - Pimporn Leelapornpisid
- Department of Pharmaceutical Sciences, Faculty of Pharmacy Chiang Mai University Chiang Mai Thailand
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy Chiang Mai University Chiang Mai Thailand
| | - Jakkapan Sirithunyalug
- Department of Pharmaceutical Sciences, Faculty of Pharmacy Chiang Mai University Chiang Mai Thailand
| | - Kanokwan Kiattisin
- Department of Pharmaceutical Sciences, Faculty of Pharmacy Chiang Mai University Chiang Mai Thailand
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy Chiang Mai University Chiang Mai Thailand
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10
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Noncovalent interaction of cyanidin-3-O-glucoside with whey protein isolate and β-lactoglobulin: Focus on fluorescence quenching and antioxidant properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110386] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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11
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Effect of preheated milk proteins and bioactive compounds on the stability of cyanidin-3-O-glucoside. Food Chem 2020; 345:128829. [PMID: 33316711 DOI: 10.1016/j.foodchem.2020.128829] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 11/16/2020] [Accepted: 12/03/2020] [Indexed: 12/20/2022]
Abstract
Native and preheated whey protein isolates (WPI) and casein (at 55 °C-90 °C) were used as protective carriers. Three bioactive compounds, including (-)-Epigallocatechin-3-gallte (EGCG), gallic acid, and vitamin C, were added to enhance the stability of cyanidin-3-O-glucoside (C3G). Under acidic (pH 3.6) and neutral (pH 6.3) conditions, both native and preheated milk proteins showed significant protective effect on C3G. WPI preheated at 85 °C presented the best protective effect on C3G under neutral condition by reducing its thermal, oxidation, and photo degradation rates 25.0%, 38.0%, and 41.1%, respectively. The addition of vitamin C into the protein-anthocyanin solutions accelerated the color loss of C3G, whereas EGCG and gallic acid improved its thermal stability. Among the bioactive compounds, gallic acid provided the most significant protective effect on C3G by further decreasing the thermal degradation rate of C3G 44.6% as a result of the formation of 85 °C preheated WPI-gallic acid-C3G complexes.
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12
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Gomes JVP, de Oliveira LA, Pereira SMS, da Conceição AR, Anunciação PC, de Souza ECG, Perrone ÍT, da Silva Junqueira M, Pinheiro Sant'Ana HM, Della Lucia CM. Comparison of bioactive compounds and nutrient contents in whey protein concentrate admixture of turmeric extract produced by spray drying and foam mat drying. Food Chem 2020; 345:128772. [PMID: 33310255 DOI: 10.1016/j.foodchem.2020.128772] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 11/25/2020] [Accepted: 11/28/2020] [Indexed: 01/15/2023]
Abstract
We developed a whey protein admixture of turmeric extract by spray drying (TWPC-SD) and by foam mat drying (TWPC-FMD) and compared its bioactive compounds and nutrients contents. TWPC samples were evaluated for preference and acceptability. Vitamins and carotenoids were determined by high-performance liquid chromatography. Total phenolics, curcumin and antioxidant capacity were determined by spectrophotometry. Centesimal composition was performed according to the Association of Official Analytical Chemists. Chemical elements were determined by inductively coupled plasma optical emission spectrometry. TWPC containing 3.6 mg of curcumin showed good acceptability. Carotenoids and riboflavin were not detected in either TWPC. Vitamin C content was maintained, and antioxidant capacity was increased in both products (p < 0.05). TWPC-SD showed higher total phenolic and curcumin contents compared to TWPC-FMD (p < 0.05). Thus, the TWPC-SD is a good alternative for human consumption since it showed good sensory acceptability and its nutrients and bioactive compounds can contribute to human health.
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Affiliation(s)
| | - Lívya Alves de Oliveira
- Department of Nutrition and Health, Universidade Federal de Viçosa (UFV), Viçosa, Minas Gerais, Brazil
| | | | | | | | | | - Ítalo Tuler Perrone
- Faculty of Pharmacy, Universidade Federal de Juiz de Fora (UFJF), Juiz de Fora, Minas Gerais, Brazil
| | - Mateus da Silva Junqueira
- Department of Food Engineering, Universidade Federal de São João Del-Rei (UFSJ), 35701970 São João Del-Rei, Minas Gerais, Brazil
| | | | - Ceres Mattos Della Lucia
- Department of Nutrition and Health, Universidade Federal de Viçosa (UFV), Viçosa, Minas Gerais, Brazil
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Begum YA, Baishya P, Das MJ, Chakraborty S, Deka SC. Novel approach for the development of dietary fibre‐anthocyanin enriched functional bread from culinary banana bract. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14678] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yesmin Ara Begum
- Department of Food Engineering and Technology Tezpur University Tezpur Assam 784 028 India
- Department of Molecular Biology and Biotechnology Tezpur University Tezpur Assam 784 028 India
| | - Pitambar Baishya
- Department of Food Engineering and Technology Tezpur University Tezpur Assam 784 028 India
- Department of Molecular Biology and Biotechnology Tezpur University Tezpur Assam 784 028 India
| | - Manas Jyoti Das
- Department of Food Engineering and Technology Tezpur University Tezpur Assam 784 028 India
- Department of Molecular Biology and Biotechnology Tezpur University Tezpur Assam 784 028 India
| | - Sourav Chakraborty
- Department of Food Engineering and Technology Tezpur University Tezpur Assam 784 028 India
- Department of Molecular Biology and Biotechnology Tezpur University Tezpur Assam 784 028 India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology Tezpur University Tezpur Assam 784 028 India
- Department of Molecular Biology and Biotechnology Tezpur University Tezpur Assam 784 028 India
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Begum YA, Deka SC. Ultrasound-assisted extracted dietary fibre from culinary banana bract as matrices for anthocyanin: its preparation, characterization and storage stability. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:2354-2363. [PMID: 32431361 PMCID: PMC7230098 DOI: 10.1007/s13197-020-04273-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/21/2019] [Accepted: 01/22/2020] [Indexed: 06/11/2023]
Abstract
Dietary fibre (DF) functionalized with polyphenols is a functional ingredients as it provides the health benefits associated with consumption of both DF and polyphenols. The present study endeavoured to prepare DF-anthocyanin formulation with different ratio of pigment-matrix where DF and anthocyanin were extracted from culinary banana bracts. The formulated powders were studied for its antioxidant, structural properties and fluorescent properties. DF-anthocyanin formulation exhibited enhancement in anthocyanin content with increase in antioxidant content and it was highest for DF-A3 with better color values (L*, a*, C*) compared to other formulations. The structure of the formulation was mainly attributed to the structure of DF and anthocyanin as evidenced by FT-IR. Moreover, changes in the degree of crystallinity were found after addition of anthocyanin in fibre matrix. The morphology study by SEM confirmed the entrapment of particles (1.97-3.88 µm) on the network structure and surface of DF. Additionally, Akin fluorescence emission spectra of DF-A3 with anthocyanin extract further confirmed the formation of DF-anthocyanin complex. Storage stability study showed DF-A3 with lowest degradation rate (k = 0.0002 day-1) and half-life period of 87 days.
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Affiliation(s)
- Yesmin Ara Begum
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784 028 India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784 028 India
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Sharif N, Khoshnoudi-Nia S, Jafari SM. Nano/microencapsulation of anthocyanins; a systematic review and meta-analysis. Food Res Int 2020; 132:109077. [DOI: 10.1016/j.foodres.2020.109077] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2019] [Revised: 01/11/2020] [Accepted: 02/04/2020] [Indexed: 12/30/2022]
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Begum YA, Deka SC. Chemical profiling and functional properties of dietary fibre rich inner and outer bracts of culinary banana flower. Journal of Food Science and Technology 2019; 56:5298-5308. [PMID: 31749477 DOI: 10.1007/s13197-019-04000-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/23/2018] [Accepted: 02/24/2019] [Indexed: 11/29/2022]
Abstract
The present study endeavoured to evaluate the nutritional, phytochemical and functional properties of outer and inner bracts of culinary banana flower which is a by-product of banana production. Both outer and inner bracts were found to be rich in dietary fibre (61.13 and 66.22%, respectively) along with other chemical compositions including proximate, minerals, and antioxidant-rich phenolics both free and bound. In addition, the functional properties including glucose dialysis retardation index (GDRI) of outer and inner bracts were also studied. The outer and inner bracts exhibited total polyphenols 7.56 and 9.44 mg phenols/g dry sample, respectively. The polyphenol profile by HPLC, revealed the presence of significant amount of free and bound phenolics in both outer and inner bracts. Functional properties of these dietary fibres-rich fractions of culinary banana flower exhibited lower bulk density, higher water-holding capacity, oil-holding capacity, and water-swelling capacity in outer and inner bracts than cellulose. The outer and inner bracts showed relatively higher GDRI compared to control and cellulose. The results revealed that both the outer and inner bracts of culinary banana flower are rich source of dietary fibre along with high antioxidant activity and could be one of the promising functional ingredients for low-calorie and high-fibre food product.
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Affiliation(s)
- Yesmin Ara Begum
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784 028 India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784 028 India
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17
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Begum YA, Deka SC. Effect of processing on structural, thermal, and physicochemical properties of dietary fiber of culinary banana bracts. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14256] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Yesmin Ara Begum
- Department of Food Engineering and Technology Tezpur University Tezpur India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology Tezpur University Tezpur India
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18
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Alves AI, Rodrigues MZ, Ribeiro Pinto MRM, Lago Vanzela ES, Stringheta PC, Perrone ÍT, Ramos AM. Morphological characterization of pequi extract microencapsulated through spray drying. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1343344] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Aline Inacio Alves
- Department de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, MG, Brazil
| | | | | | | | - Paulo César Stringheta
- Department de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, MG, Brazil
| | - Ítalo Tuler Perrone
- Department de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, MG, Brazil
| | - Afonso Mota Ramos
- Department de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, MG, Brazil
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