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Bie S, Zhao S, Cai S, Yi J, Zhou L. The profiles of free, esterified and insoluble-bound phenolics in peach juice after high pressure homogenization and evaluation of their antioxidant capacities, cytoprotective effect, and inhibitory effects on α-glucosidase and dipeptidyl peptidase-Ⅳ. Food Chem X 2024; 21:101092. [PMID: 38223527 PMCID: PMC10784678 DOI: 10.1016/j.fochx.2023.101092] [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: 11/18/2023] [Revised: 12/19/2023] [Accepted: 12/20/2023] [Indexed: 01/16/2024] Open
Abstract
The phenolic profiles, antioxidant capacities, cytoprotective effect, and α-glucosidase and DPP-IV inhibitory capacity of free (FP), esterified (EP) and insoluble-bound (IBP) phenolic fractions in 'Lijiang snow' peach juice after high pressure homogenization (HPH) were investigated, and the molecular docking was used to explore the enzyme inhibition mechanism. HPH increased total phenolic and total flavonoid contents in three fractions without changing compositions. The IC50 of radicals scavenged by three fractions were all reduced by HPH. The best inhibition on intracellular ROS production were found for phenolic fractions after HPH at 300 MPa, with ROS levels ranged within 95.26-119.16 %. HPH at 300 MPa reduced the apoptosis rates of FP and EP by 16.52 % and 9.33 %, respectively. All phenolic fractions showed effective inhibition on α-glucosidase and DPP-IV by formation of hydrogen bonding and van der Waals forces. This study explored the feasibility of HPH to enhance the phenolics and bioactivity of peach juice.
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Affiliation(s)
- Shenke Bie
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province 650500, China
- Yunnan Key Laboratory for Food Advanced Manufacturing, 650500 Kunming, China
| | - Shuai Zhao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province 650500, China
- Yunnan Key Laboratory for Food Advanced Manufacturing, 650500 Kunming, China
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province 650500, China
- Yunnan Key Laboratory for Food Advanced Manufacturing, 650500 Kunming, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province 650500, China
- Yunnan Key Laboratory for Food Advanced Manufacturing, 650500 Kunming, China
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province 650500, China
- Yunnan Key Laboratory for Food Advanced Manufacturing, 650500 Kunming, China
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Vasileva A, Durakova A, Kalaydzhiev H, Dimitrova-Dicheva M, Goranova Z, Vasilev V, Temelkova M. Nectarine powder of Bulgarian origin: Physicochemical composition, antioxidant activity, microbiological and sorption characteristics. Heliyon 2024; 10:e24059. [PMID: 38268587 PMCID: PMC10806340 DOI: 10.1016/j.heliyon.2024.e24059] [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: 04/29/2023] [Revised: 12/05/2023] [Accepted: 01/03/2024] [Indexed: 01/26/2024] Open
Abstract
One way to improve the quality of food products is by conducting more thorough research on regional foods. This approach has several benefits, such as promoting human health, supporting the local economy, and preserving cultural food traditions. In this regard, our study investigated the potential of nectarine powder as a regional fruit product that could be developed into a global innovation. The present study examined: the physicochemical composition, antioxidant activity, microbiological load, and adsorption and desorption characteristics of the nectarine powder. The fruit powder was acquired through the use of a heat pump dryer, where drying took place at 42 °C for a duration of 8 h until achieving a moisture content ranging from 13.5 % to 14.5 %. The approximate physicochemical values are as follows: proteins, total carbohydrates, crude fiber, ash content and total lipids. Microbiological parameters, namely the total count of mesophilic aerobic and facultative anaerobic microorganisms, yeasts and molds, Escherichia coli, Salmonella spp., coagulase-positive staphylococci, and coliforms were checked and found to be within the acceptable limits as stipulated by the relevant state standards. Antioxidant activity was demonstrated through the utilization of various methods, including DPPH (33.19 ± 0.09mMTE/g extract), ABRS (2.55 ± 0.05mMTE/g extract), FRAP (1.43 ± 0.03mMTE/g extract) and CUPRAC (0.83 ± 0.01mMTE/g extract) methods. Investigation of the mass transfer sorption characteristics is performed using the gravimetric-static method. The conditions of the experiment were selected according to the usual conditions in which the food products are found in the commercial depot. The equilibrium and monolayer moisture data are investigated at 10 °C, 25 °C and 40 °C and relative air humidity in the wide range from 11 % to 87 %, achieved by the salts saturated solutions. To depict the adsorption and desorption isotherms, the modified models of Halsey, Chung-Pfost, Henderson, and Oswin were selected.
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Affiliation(s)
- Adelina Vasileva
- Department of Mechanical and Instrument Engineering, Technical University of Sofia, Branch Plovdiv, Tsanko Duistabanov Street 25, 4000 Plovdiv, Bulgaria
| | - Albena Durakova
- Department of Process Engineering, University of Food Technologies, Maritza Boulevard 26, 4002 Plovdiv, Bulgaria
| | - Hristo Kalaydzhiev
- Department of Analytical and Physical Chemistry, University of Food Technologies, Maritza Boulevard 26, 4002 Plovdiv, Bulgaria
| | - Milena Dimitrova-Dicheva
- Department of Milk and Dairy Products Technology, University of Food Technologies, Maritza Boulevard 26, 4002 Plovdiv, Bulgaria
| | - Zhivka Goranova
- Department of Food Technology, Institute of Food Preservation and Quality, Vasil Aprilov Boulevard 154, 4003 Plovdiv, Agricultural Academy, Bulgaria
| | - Vasko Vasilev
- Department of Economics and Finance, University of Agribusiness and Rural Development (UARD), Dunav Boulevard 78, BG-4003 Plovdiv, Bulgaria
| | - Milena Temelkova
- Department of Language Training Centre, University of Food Technologies - Plovdiv, Maritza Boulevard 26, BG-4002 Plovdiv, Bulgaria
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Schiano E, Novellino E, Gámez Fernández MM, Tiekou Lorinczova H, Tenore GC, Iannuzzo F, Patel VB, Somavarapu S, Zariwala MG. Antioxidant and Antidiabetic Properties of a Thinned-Nectarine-Based Nanoformulation in a Pancreatic β-Cell Line. Antioxidants (Basel) 2023; 13:63. [PMID: 38247487 PMCID: PMC10812739 DOI: 10.3390/antiox13010063] [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: 11/14/2023] [Revised: 12/19/2023] [Accepted: 12/28/2023] [Indexed: 01/23/2024] Open
Abstract
Pancreatic β-cells play a crucial role in maintaining glucose homeostasis, although they are susceptible to oxidative damage, which can ultimately impair their functionality. Thinned nectarines (TNs) have gained increasing interest due to their high polyphenol and abscisic acid (ABA) content, both of which possess antidiabetic properties. Nevertheless, the efficacy of these bioactive compounds may be compromised by limited stability and bioavailability in vivo. This study aimed to develop nanoformulations (NFs) containing pure ABA or a TN extract (TNE) at an equivalent ABA concentration. Subsequently, the insulinotropic and antioxidant potential of the NFs and their unformulated (free) forms were compared in MIN-6 pancreatic cells exposed to varying glucose (5.5 mM and 20 mM) and iron (100 µM) concentrations. NF-TNE treatment exhibited enhanced antioxidant activity compared to free TNE, while ABA-based groups showed no significant antioxidant activity. Moreover, MIN6 cells incubated with both high glucose and iron levels demonstrated significantly higher insulin AUC levels after treatment with all samples, with NF-TNE displaying the most pronounced effect. In conclusion, these results highlight the additional beneficial potential of TNE due to the synergistic combination of bioactive compounds and demonstrate the significant advantage of using a nanoformulation approach to further increase the benefits of this and similar phytobioactive molecules.
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Affiliation(s)
- Elisabetta Schiano
- Department of Pharmacy, University of Naples Federico II, via Domenico Montesano 59, 80131 Naples, Italy; (E.S.); (G.C.T.); (F.I.)
- Healthcare Food Research Center, Inventia Biotech s.r.l., Strada Statale Sannitica KM 20.700, 81020 Caserta, Italy
| | - Ettore Novellino
- Department of Medicine and Surgery, Catholic University of the Sacred Heart, 00168 Rome, Italy;
| | - Marta María Gámez Fernández
- Centre for Nutraceuticals, School of Life Sciences, University of Westminster, 115 New Cavendish Street, London W1W 6UW, UK; (M.M.G.F.); (H.T.L.); (V.B.P.)
| | - Helena Tiekou Lorinczova
- Centre for Nutraceuticals, School of Life Sciences, University of Westminster, 115 New Cavendish Street, London W1W 6UW, UK; (M.M.G.F.); (H.T.L.); (V.B.P.)
| | - Gian Carlo Tenore
- Department of Pharmacy, University of Naples Federico II, via Domenico Montesano 59, 80131 Naples, Italy; (E.S.); (G.C.T.); (F.I.)
| | - Fortuna Iannuzzo
- Department of Pharmacy, University of Naples Federico II, via Domenico Montesano 59, 80131 Naples, Italy; (E.S.); (G.C.T.); (F.I.)
| | - Vinood B. Patel
- Centre for Nutraceuticals, School of Life Sciences, University of Westminster, 115 New Cavendish Street, London W1W 6UW, UK; (M.M.G.F.); (H.T.L.); (V.B.P.)
| | - Satyanarayana Somavarapu
- Department of Pharmaceutics, UCL School of Pharmacy, 29-39 Brunswick Square, London WC1N 1AX, UK;
| | - Mohammed Gulrez Zariwala
- Centre for Nutraceuticals, School of Life Sciences, University of Westminster, 115 New Cavendish Street, London W1W 6UW, UK; (M.M.G.F.); (H.T.L.); (V.B.P.)
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Bano A, Gupta A, Rai S, Sharma S, Upadhyay TK, Al-Keridis LA, Alshammari N, Pathak N, Iriti M, Saeed M. Bioactive Compounds, Antioxidant, and Antibacterial Activity Against MDR and Food-Borne Pathogenic Bacteria of Psidium guajava. L Fruit During Ripening. Mol Biotechnol 2023:10.1007/s12033-023-00779-y. [PMID: 37316612 DOI: 10.1007/s12033-023-00779-y] [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: 03/28/2023] [Accepted: 05/23/2023] [Indexed: 06/16/2023]
Abstract
Psidium guajava fruits are highly appreciated for their nutrients and bioactive compounds content, which contribute to their antioxidant and antimicrobial capacities. The purpose of this study was to determine bioactive compound (phenolic, flavonoids, and carotenoid contents), antioxidant activity (DPPH, ABTS, ORAC, and FRAP), and antibacterial potential against MDR and food-borne pathogenic strains of Escherichia coli, and Staphylococcus aureus during different stages of fruit ripening.The results elucidated that ripe fruits (methanolic extract) contain the highest total phenolic, flavonoids, and carotenoid contents (417.36 ± 2.63 µg GAE/gm of FW, 711.78 ± 0.70 µg QE/gm of FW and 0.683 ± 0.06 µg/gm of FW) followed by hexane, ethyl acetate, and aqueous. Methanolic extract of the ripe fruits showed the highest antioxidant activity when measured by DPPH (61.55 ± 0.91%), FRAP (31.83 ± 0.98 mM Fe(II)/gm of FW), ORAC (17.19 ± 0.47 mM TE/ gm of FW), and ABTS (41.31 ± 0.99 µmol Trolox/gm of FW) assays. In the antibacterial assay, the ripe stage had the highest antibacterial activity against MDR and food-borne pathogenic strains of Escherichia coli, and Staphylococcus aureus. The methanolic ripe extract was found to possess maximum antibacterial activity ZOI, MIC, and IC50 18.00 ± 1.00 mm, 95.95 ± 0.05%, and 0.58 μg/ml; 15.66 ± 0.57 mm, 94.66 ± 0.19%, and 0.50 μg/ml, respectively, against pathogenic and MDR strains of E. coli and 22.33 ± 0.57 mm, 98.97 ± 0.02%, and 0.26 μg/ml; 20.33 ± 1.15 mm, 96.82 ± 0.14%, and 0.39 μg/ml, respectively, against pathogenic and MDR strains of S. aureus. Considering the bioactive compounds and beneficial effects, these fruit extracts could be promising antibiotic alternatives, avoiding antibiotic overuse and its negative effects on human health and the environment, and can be recommended as a novel functional food.
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Affiliation(s)
- Ambreen Bano
- Department of Biosciences, Faculty of Sciences, IIRC-3, Plant-Microbe Interaction and Molecular Immunology Laboratory, Integral University, Lucknow, UP, India
| | - Anmol Gupta
- Department of Biosciences, Faculty of Sciences, IIRC-3, Plant-Microbe Interaction and Molecular Immunology Laboratory, Integral University, Lucknow, UP, India
| | - Smita Rai
- Department of Biosciences, Faculty of Sciences, IIRC-3, Plant-Microbe Interaction and Molecular Immunology Laboratory, Integral University, Lucknow, UP, India
| | - Swati Sharma
- Department of Biosciences, Faculty of Sciences, IIRC-3, Plant-Microbe Interaction and Molecular Immunology Laboratory, Integral University, Lucknow, UP, India
| | - Tarun Kumar Upadhyay
- Department of Biotechnology, Parul Institute of Applied Sciences and Animal Cell Culture and Immunobiochemistry Lab, Centre of Research for Development, Parul University, Vadodara, Gujarat, 391760, India
| | - Lamya Ahmed Al-Keridis
- Biology Department, Faculty of Science, Princess Nourah Bint Abdulrahman University, P.O. Box 84428, Riyadh, 11671, Saudi Arabia.
| | - Nawaf Alshammari
- Department of Biology, College of Science, University of Ha'il, P.O. Box 2440, Ha'il, 81411, Saudi Arabia
| | - Neelam Pathak
- Department of Biochemistry, Dr. Ram Manohar Lohia Avadh University, Ayodhya, Uttar Pradesh, India.
| | - Marcello Iriti
- Department of Biomedical, Surgical and Dental Sciences, Università Degli Studi Di Milano, Via Celoria 2, 20133, Milan, Italy
| | - Mohd Saeed
- Department of Biology, College of Science, University of Ha'il, P.O. Box 2440, Ha'il, 81411, Saudi Arabia.
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Abraão A, Yu M, Gouvinhas I, Ferreira L, Silva AM, Domínguez-Perles R, Barros A. Prunus lusitanica L. Fruits: A Promising Underexploited Source of Nutrients with Potential Economic Value. Foods 2023; 12:foods12050973. [PMID: 36900490 PMCID: PMC10001125 DOI: 10.3390/foods12050973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 02/17/2023] [Accepted: 02/21/2023] [Indexed: 03/02/2023] Open
Abstract
In recent times, less-known fruit species have increasingly attracted worldwide attention and their health benefits are at the forefront. The fruits of plants from the genus Prunus are good sources of nutrients due to their economic, agronomic, and healthy values. However, Prunus lusitanica L., commonly known as Portuguese laurel cherry is considered an endangered species. Thus, the present work aimed to monitor the nutritional components of P. lusitanica fruits grown in three locations in northern Portugal for four consecutive years (2016-2019), using AOAC (Association of Official Analytical Chemists), spectrophotometric, and chromatographic analysis. The results evidenced the abundance of phytonutrients in P. lusitanica, such as proteins, fat, carbohydrates, soluble sugars, dietary fibre, amino acids, and minerals. It was also highlighted that the variation of nutritional components was relatively linked to the year factor, being especially relevant in the frame of the current changing climate, among others. These findings suggest that P. lusitanica L. deserves to be conserved and planted because of its food and nutraceutical applications. However, more detailed information on this rare plant species, such as phytophysiology, phytochemistry, bioactivity, pharmacology, etc., is certainly required for the design and development of appropriate uses and valorization alternatives for this species.
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Affiliation(s)
- Ana Abraão
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, (CITAB)/Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Manyou Yu
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, (CITAB)/Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Irene Gouvinhas
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, (CITAB)/Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Luís Ferreira
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, (CITAB)/Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Amélia M. Silva
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, (CITAB)/Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
- Department of Biology and Environment (DeBA-ECVA), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5001-801 Vila Real, Portugal
| | - Raúl Domínguez-Perles
- Phytochemistry and Healthy Food Lab (LabFAS), Centro de Edafología y Biología Aplicada del Segura (CEBAS), CSIC, University Campus of Espinardo, 25, 30100 Murcia, Spain
| | - Ana Barros
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, (CITAB)/Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
- Correspondence:
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Vasileva A, Durakova A, Georgiev K, Kalaydzhiev H, Dimitrova-Dicheva M, Goranova Z. Einkorn (Triticum monococcum L.) and nectarine flour mixture - antioxidant activity, microbiological and sorption characteristics. BIO WEB OF CONFERENCES 2023. [DOI: 10.1051/bioconf/20235803001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023] Open
Abstract
The current paper presents the initial scientific research on a new enriched flour mixture with nectarine powder, comprising physicochemical parameters, antioxidant capacity, microbiological load, and sorption characteristics data. A mixture of 70% Einkorn flour and 30% fruit powder of Bulgarian origin as a functional food supplement was blended. The presence of bioactive components was proved by the in vitro analysis of antioxidant activity through DPPH, ABTS, FRAP, and CUPRAC methods. The microbiological indicators, the total count of mesophilic aerobic and facultative anaerobic microorganisms, yeasts and molds, Escherichia coli, Salmonella spp., coagulase-positive staphylococci and coliforms, were within the permissible norms and no presence of pathogenic microorganisms, were detected in the flour mixture. Adsorption and desorption processes were studied at 10, 25 and 40°C and aw = 0.112-0.868 following static gravimetric methods. The obtained S-shaped equilibrium sorption isotherms confirm the constant trend that with increasing equilibrium moisture content, the temperature decreases in conditions of constant water activity. Based on the obtained sorption capacity data, a calculation of the monolayer moisture content was made using the linearization of the BET model. One of the modified three-parametric models of Oswin, Halsey, Henderson, and Chung-Pfost was selected as a suitable model for describing all sorption isotherms.
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Prunus lusitanica L. Fruits as a Novel Source of Bioactive Compounds with Antioxidant Potential: Exploring the Unknown. Antioxidants (Basel) 2022; 11:antiox11091738. [PMID: 36139810 PMCID: PMC9495831 DOI: 10.3390/antiox11091738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2022] [Revised: 08/19/2022] [Accepted: 08/29/2022] [Indexed: 11/16/2022] Open
Abstract
Prunus lusitanica L., also known as Portuguese laurel or locally known as ‘azereiro’, is a rare species with ornamental and ecological value. Only two studies regarding the bioactivity and chemical composition of its leaves were reported to date. Thus, the present study aims to qualitatively and quantitatively evaluate the phenolic profile, through HPLC-PAD-ESI-MS/MS (high-performance liquid chromatography–photodiode array detection–electrospray ionization tandem mass spectrometry), as well as the radical scavenging capacity, through ABTS (2,2’-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid) and DPPH (2,2-diphenyl-1 picrylhydrazyl), and the reducing power (FRAP, ferric reducing antioxidant power) assays, of P. lusitanica fruits during a 4-year study. In total, 28 compounds were identified and quantified in the fruits, including 21 hydroxycinnamic acids (60.3%); 2 flavan-3-ols (27.9%), 2 anthocyanins (10.5%), 2 flavonols (1.0%), and 1 secoiridoid (0.3%). High antioxidant capacity was observed, with ABTS values ranging from 7.88 to 10.69 mmol TE (Trolox equivalents)/100 g fw (fresh weight), DPPH values from 5.18 to 8.17 mmol TE/100 g fw, and FRAP values from 8.76 to 11.76 mmol TE/100 g fw. According to these results, it can be concluded that these are rich sources of phenolic compounds with very promising antioxidant capacity and, therefore, with potential applications in the food and/or phytopharmaceutical sectors.
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Thinned peach polyphenols alleviate obesity in high fat mice by affecting gut microbiota. Food Res Int 2022; 157:111255. [DOI: 10.1016/j.foodres.2022.111255] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 04/12/2022] [Accepted: 04/14/2022] [Indexed: 01/06/2023]
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Filipović V, Lončar B, Filipović J, Nićetin M, Knežević V, Šeregelj V, Košutić M, Bodroža Solarov M. Addition of Combinedly Dehydrated Peach to the Cookies-Technological Quality Testing and Optimization. Foods 2022; 11:foods11091258. [PMID: 35563980 PMCID: PMC9099911 DOI: 10.3390/foods11091258] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 04/05/2022] [Accepted: 04/11/2022] [Indexed: 02/04/2023] Open
Abstract
Peach dehydrated by a combined method of osmodehydration and lyophilization is characterized by upgraded dehydration effectiveness and enhanced chemical and mineral matter content, and as such, is an interesting material to be applied to the cookies’ formulation. Incorporation of this material requires testing and optimization of the addition level from the aspect of overall technological quality in order to obtain a new cookie product. Obtained cookie samples with different levels of dehydrated peach addition were subjected to the nutritive and technology quality parameters testing. Cookies’ chemical, mineral matter, and phenolic compounds content, the antioxidative activity of nutritive parameters, and the physical, technological, textural, colour, and sensory characteristics of technological parameters were investigated. Obtained results showed that the addition of especially higher levels of dehydrated peach enhanced all nutritive, while simultaneously decreased most of the technological quality parameters. The statistical method of Z-score analysis was used to calculate the optimal level of dehydrated peach addition to the cookie formulation for obtaining the highest nutritive enrichment without excessive technological quality deterioration. The optimal addition of osmodehydrated and lyophilized peach to the cookie formulation was determined to be 15%.
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Affiliation(s)
- Vladimir Filipović
- Faculty of Technology, University of Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, Serbia; (B.L.); (M.N.); (V.K.); (V.Š.)
- Correspondence: ; Tel.: +381-641574419
| | - Biljana Lončar
- Faculty of Technology, University of Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, Serbia; (B.L.); (M.N.); (V.K.); (V.Š.)
| | - Jelena Filipović
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, Serbia; (J.F.); (M.K.); (M.B.S.)
| | - Milica Nićetin
- Faculty of Technology, University of Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, Serbia; (B.L.); (M.N.); (V.K.); (V.Š.)
| | - Violeta Knežević
- Faculty of Technology, University of Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, Serbia; (B.L.); (M.N.); (V.K.); (V.Š.)
| | - Vanja Šeregelj
- Faculty of Technology, University of Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, Serbia; (B.L.); (M.N.); (V.K.); (V.Š.)
| | - Milenko Košutić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, Serbia; (J.F.); (M.K.); (M.B.S.)
| | - Marija Bodroža Solarov
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, Serbia; (J.F.); (M.K.); (M.B.S.)
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Thinned Nectarines, an Agro-Food Waste with Antidiabetic Potential: HPLC-HESI-MS/MS Phenolic Characterization and In Vitro Evaluation of Their Beneficial Activities. Foods 2022; 11:foods11071010. [PMID: 35407097 PMCID: PMC8997825 DOI: 10.3390/foods11071010] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 03/25/2022] [Accepted: 03/28/2022] [Indexed: 02/04/2023] Open
Abstract
Due to the side effects of synthetic drugs, the interest in the beneficial role of natural products in the management of diabetic conditions is growing over time. In the context of agro-food waste products, a screening of different fruit thinning by-products identified thinned nectarines (TN) as the richest matrices of abscisic acid (ABA), a phytohormone with well-documented hypoglycemic potential. These waste-food matrices may represent not only precious sources of ABA but also other bioactive molecules with potential health benefits, such as polyphenols. Therefore, we aimed to perform a qualitative and quantitative characterization of a polyphenolic profile of a TN-based nutraceutical formulation through HPLC-HESI-MS/MS and HPLC-DAD-FLD analyses. Additionally, the in vitro antioxidant and antidiabetic potential of TN was investigated. HPLC analyses allowed us to identify forty-eight polyphenolic compounds, nineteen of which were quantified. Moreover, the results obtained through different in vitro assays showed the antioxidant and antidiabetic potential exerted by the tested nutraceutical formulation. In conclusion, the concomitant presence of different bioactive compounds in TN-based nutraceutical formulation, such as ABA and polyphenols, would reasonably support TN as an innovative nutraceutical formulation useful for the management of glucose homeostasis. Further in-depth animal-based studies and clinical trials are needed to deepen these aspects.
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Lab Scale Extracted Conditions of Polyphenols from Thinned Peach Fruit Have Antioxidant, Hypoglycemic, and Hypolipidemic Properties. Foods 2021; 11:foods11010099. [PMID: 35010225 PMCID: PMC8750482 DOI: 10.3390/foods11010099] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 12/25/2021] [Accepted: 12/29/2021] [Indexed: 12/13/2022] Open
Abstract
Thinned peach polyphenols (TPPs) were extracted by ultrasonic disruption and purified using macroporous resin. Optimized extraction conditions resulted in a TPPs yield of 1.59 ± 0.02 mg GAE/g FW, and optimized purification conditions resulted in a purity of 43.86% with NKA-9 resin. TPPs composition was analyzed by UPLC-ESI-QTOF-MS/MS; chlorogenic acid, catechin, and neochlorogenic acid were the most abundant compounds in thinned peaches. Purified TPPs exhibited scavenging activity on DPPH, ABTS, hydroxyl radical, and FRAP. TPPs inhibited α-amylase and α-glucosidase by competitive and noncompetitive reversible inhibition, respectively. TPPs also exhibited a higher binding capacity for bile acids than cholestyramine. In summary, TPPs from thinned peaches are potentially valuable because of their high antioxidant, hypoglycemic, and hypolipidemic capacities, and present a new incentive for the comprehensive utilization of thinned peach fruit.
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Postharvest Drying Techniques Regulate Secondary Metabolites and Anti-Neuroinflammatory Activities of Ganoderma lucidum. Molecules 2021; 26:molecules26154484. [PMID: 34361637 PMCID: PMC8347575 DOI: 10.3390/molecules26154484] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2021] [Revised: 07/19/2021] [Accepted: 07/21/2021] [Indexed: 01/11/2023] Open
Abstract
Ganoderma lucidum extract is a potent traditional remedy for curing various ailments. Drying is the most important postharvest step during the processing of Ganoderma lucidum. The drying process mainly involves heat (36 h at 60 °C) and freeze-drying (36 h at −80 °C). We investigated the effects of different postharvest drying protocols on the metabolites profiling of Ganoderma lucidum using GC-MS, followed by an investigation of the anti-neuroinflammatory potential in LPS-treated BV2 microglial cells. A total of 109 primary metabolites were detected from heat and freeze-dried samples. Primary metabolite profiling showed higher levels of amino acids (17.4%) and monosaccharides (8.8%) in the heat-dried extracts, whereas high levels of organic acids (64.1%) were present in the freeze-dried samples. The enzymatic activity, such as ATP-citrate synthase, pyruvate kinase, glyceraldehyde-3-phosphatase dehydrogenase, glutamine synthase, fructose-bisphosphate aldolase, and D-3-phosphoglycerate dehydrogenase, related to the reverse tricarboxylic acid cycle were significantly high in the heat-dried samples. We also observed a decreased phosphorylation level of the MAP kinase (Erk1/2, p38, and JNK) and NF-κB subunit p65 in the heat-dried samples of the BV2 microglia cells. The current study suggests that heat drying improves the production of ganoderic acids by the upregulation of TCA-related pathways, which, in turn, gives a significant reduction in the inflammatory response of LPS-induced BV2 cells. This may be attributed to the inhibition of NF-κB and MAP kinase signaling pathways in cells treated with heat-dried extracts.
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GC-MS Metabolic Profile and α-Glucosidase-, α-Amylase-, Lipase-, and Acetylcholinesterase-Inhibitory Activities of Eight Peach Varieties. Molecules 2021; 26:molecules26144183. [PMID: 34299456 PMCID: PMC8306053 DOI: 10.3390/molecules26144183] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/01/2021] [Accepted: 07/07/2021] [Indexed: 11/16/2022] Open
Abstract
The inhibition of certain digestive enzymes by target food matrices represents a new approach in the treatment of socially significant diseases. Proving the ability of fruits to inhibit such enzymes can support the inclusion of specific varieties in the daily diets of patients with diabetes, obesity, Alzheimer's disease, etc., providing them with much more than just valuable micro- and macromolecules. The current study aimed atidentifying and comparing the GC-MS metabolic profiles of eight peach varieties ("Filina", "Ufo 4, "Gergana", "Laskava", "July Lady", "Flat Queen", "Evmolpiya", and "Morsiani 90") grown in Bulgaria (local and introduced) and to evaluate the inhibitory potential of their extracts towards α-glucosidase, α-amylase, lipase, and acetylcholinesterase. In order to confirm samples' differences or similarities, principal component analysis (PCA) and hierarchical cluster analysis (HCA) were also applied to the identified metabolites. The results provide important insights into the metabolomic profiles of the eight peach varieties and represent a first attempt to characterize the peels of the peach varieties with respect to α-glucosidase-, α-amylase-, lipase-, and acetylcholinesterase-inhibitory activities. All of the studied peach extracts displayed inhibitory activity towards α-glucosidase (IC50: 125-757 mg/mL) and acetylcholinesterase (IC50: 60-739 mg/mL), but none of them affected α-amylase activity. Five of the eight varieties showed inhibitory activity towards porcine pancreatic lipase (IC50: 24-167 mg/mL). The obtained results validate the usefulness of peaches and nectarines as valuable sources of natural agents beneficial for human health, although further detailed investigation should be performed in order to thoroughly identify the enzyme inhibitors responsible for each activity.
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Investigation on the phenolic composition, related oxidation and antioxidant activity of thinned peach dried by different methods. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111573] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Vhangani LN, Van Wyk J. Heated plant extracts as natural inhibitors of enzymatic browning: A case of the Maillard reaction. J Food Biochem 2021; 45:e13611. [PMID: 33491238 DOI: 10.1111/jfbc.13611] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 11/30/2020] [Accepted: 12/27/2020] [Indexed: 11/28/2022]
Abstract
Enzymatic browning is the second largest cause of quality loss in fruits, vegetables, and seafood. Methods to prevent browning are the subject of great research interest in the field of Food Science and Technology. Numerous strategies for inhibiting enzymatic browning have been proposed in literature. Recent research is focused on finding alternative anti-browning agents to synthetics such as sulfites. Amongst natural antioxidants, Maillard reaction products (MRPs) have proven to be effective. Although reviews have been published on the antioxidant and anti-browning activity of MRPs, none of these focused solely on enzymatic browning inhibition mechanism of MRPs generated via heated plant extracts. Therefore, this review explores the common factors associated with the Maillard reaction (temperature, time, and concentration) and enzymatic browning inhibition (enzyme, substrate and reaction time) in order to confirm the activity and presence of MRPs in heated plant extracts. PRACTICAL APPLICATIONS: Chemical food additives applied in prevention of enzymatic browning are subjected to scrutiny. Therefore, alternative natural compounds are sought after. Plant extracts have been applied, however, they tend to impart their characteristic natural flavor into the product. Heating of these plant extracts have been proven to reduce the "planty, herby" flavors, whilst producing Maillard reaction. Maillard reaction products are known to exhibit anti-browning activity, and they are a cheap alternative to these chemical inhibitors. Therefore, these can be applied as potential anti-browning agents in food products.
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Affiliation(s)
- Lusani Norah Vhangani
- Department of Food Science & Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Bellville, South Africa
| | - Jessy Van Wyk
- Department of Food Science & Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Bellville, South Africa
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