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Hamed AM, Abd El-Maksoud AA, Hassan MA, Tsakali E, Van Impe JFM, Ahmed HA, Nassrallah AA. Enhancing functional buffalo yogurt: Improving physicochemical properties, biological activities, and shelf life using Marjoram and Geranium essential oils. J Dairy Sci 2024:S0022-0302(24)00780-X. [PMID: 38754824 DOI: 10.3168/jds.2023-24281] [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: 10/05/2023] [Accepted: 03/21/2024] [Indexed: 05/18/2024]
Abstract
The use of essential oils (EOs) has attracted interest in the food industry due to their wide range of beneficial properties. In this study, a new functional yogurt was developed using 2 essential oils [Marjoram (M) and Geranium (G)], at 3 different concentrations (0.2%, 0.4%, and 0.6% vol/vol). The physicochemical properties (syneresis, viscosity, pH, and chemical composition), bioactivities (antioxidant activity, anticancer and antibacterial effects, total phenolic content (TPC), and total flavonoid content (TFC)), and sensory characteristics of the developed yogurt were evaluated. The findings indicated that the yogurts fortified with 0.6% M or G exhibited higher viscosity and lower syneresis compared with other treatments. The yogurt supplemented with 0.6% M displayed significant antibacterial activity against Listeria monocytogenes, Staphylococcus aureus, Salmonella typhimurium, and Escherichia coli. In addition, the yogurt enriched with Geranium and Marjoram oils at a concentration of 0.6% had notably significant (P < 0.05) higher TFC levels compared with the control sample and other concentrations. In the same context, in terms of TPC, yogurt supplemented with 0.6% Marjoram oil displayed significantly (P < 0.05) elevated levels in comparison to the other samples tested. Yogurt enriched with Marjoram oil exhibited noteworthy antioxidant activity, followed by Geranium oil compared with the control samples. The yogurt supplemented with 0.6% M demonstrated strong radical scavenging activity, while the yogurt fortified with 0.6% G showed higher anticancer activity against HepG2 human liver carcinoma cells and oxidative stress enzyme activities. Among the various concentrations of EOs tested, the yogurts fortified with 0.6% M or G EOs exhibited the most favorable outcomes, followed by 0.4% M or G. To summarize, G and M EOs can be used as a potential nutritious ingredient and as a natural preservative for milk and related products.
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Affiliation(s)
- Ahmed M Hamed
- Dairy Science Department, Faculty of Agriculture, Cairo University, 12613, Giza, Egypt.
| | | | - Moustafa A Hassan
- Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt
| | - Efstathia Tsakali
- Department of Food Science and Technology, University of West Attica, 122 43, Egaleo, Greece; Department of Chemical Engineering, BioTeC+ Chemical & Biochemical Process, KU Leuven, 9000 Gent, Belgium
| | - Jan F M Van Impe
- Department of Chemical Engineering, BioTeC+ Chemical & Biochemical Process, KU Leuven, 9000 Gent, Belgium
| | - Habiba A Ahmed
- Plant Biochemistry Department, National Research Center, 12622 Dokki, Giza, Egypt
| | - Amr A Nassrallah
- Biochemistry Department, Faculty of Agriculture, Cairo University, 12613 Giza, Egypt
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Saikia D, Kesavan R, Stephen Inbaraj B, Dikkala PK, Nayak PK, Sridhar K. Bioactive Compounds and Health-Promoting Properties of Elephant Apple ( Dillenia indica L.): A Comprehensive Review. Foods 2023; 12:2993. [PMID: 37627992 PMCID: PMC10453057 DOI: 10.3390/foods12162993] [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: 06/30/2023] [Revised: 07/31/2023] [Accepted: 08/04/2023] [Indexed: 08/27/2023] Open
Abstract
Elephant apple (Dillenia indica L.) grows wild in Southeast Asia's forests, including in China, India, Nepal, Bangladesh, and Sri Lanka. Elephant apples are considered essential fruit crops because of their high nutritional value, which includes high levels of vitamin C, carbohydrates, fats, fibre, protein, minerals, and fatty acids. It is important to understand the nutritional value and health benefits of elephant apples in order to increase fruit intake in people's daily diets. The present review paper focuses on elephant apple's phytochemistry, bioactive compounds, therapeutic value, and medicinal capabilities for designing and developing a wide range of food formulations. Proteins, minerals, fats, crude fibre, carbohydrates, vitamin C, tannins, malic acid, and glucose are abundant in the leaves, bark, and fruit of the elephant apple. In addition to nutritional components, many phytochemicals found in elephant apples have been identified as bioactive compounds with a broad range of biological activities, the most prominent of which are antioxidant, anticancer, antidiabetic, and anti-inflammatory properties. Overall, elephant apple is a rich, natural source of bioactive compounds with potential applications in the production of value-added foods and nutraceuticals for disease prevention and management.
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Affiliation(s)
- Deepanka Saikia
- Department of Agricultural Engineering, Centurion University of Technology and Management, Paralakhemundi 761211, Odisha, India
- Department of Food Engineering & Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, Assam, India
| | - Radhakrishnan Kesavan
- Department of Food Engineering & Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, Assam, India
| | | | - Praveen Kumar Dikkala
- School of Food Technology, Jawaharlal Nehru Technological University Kakinada, Kakinada 533003, Andhra Pradesh, India;
| | - Prakash Kumar Nayak
- Department of Food Engineering & Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, Assam, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, Tamil Nadu, India
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Duskaev G, Kurilkina M, Zavyalov O. Growth-stimulating and antioxidant effects of vanillic acid on healthy broiler chickens. Vet World 2023; 16:518-525. [PMID: 37041822 PMCID: PMC10082733 DOI: 10.14202/vetworld.2023.518-525] [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: 11/03/2022] [Accepted: 02/01/2023] [Indexed: 04/13/2023] Open
Abstract
Background and Aim Phytobiotics are a safe alternative to feed antibiotics in industrial poultry farming that increases productivity by stimulating various digestive enzymes to reduce the number of pathogenic microorganisms in the intestines and improve antioxidant status and immune response. This study aimed to evaluate the effect of vanillic acid in its pure form and in combination with gamma lactone on weight growth and the physiological parameters of broiler chickens. Materials and Methods The studies were performed on 120 Arbor Acres broiler chickens (7 days old) that were randomly divided into four groups with five replicates (cages) and six birds per replicate. The control group was fed the basal diet (BD) only. Group I was fed the BD + gamma lactone (average dose 0.07 mL/animal/day). Group II was fed the BD + vanillic acid (average dose 0.07 mL/animal/day). Group III was fed the BD + gamma lactone + vanillic acid in a 1:1 ratio (average dose 0.07 mL/body/day). Live weight of broiler chickens for all group was assessed at the end of each period (age of 7, 14, 21, 28, 35, 42 days). At the end of the experiment (on day 42), 10 broilers with an average live weight were selected for blood sampling from the axillary vein. Results The results showed a growth-promoting effect of vanillic acid when fed with a diet free of synthetic antioxidants. Groups I and II had increased live weights throughout the entire experiment and a significant increase at the end of the experiment (8.2%-8.5%; p ≤ 0.05) compared to the control group. Toxic effects were not found in the biochemical blood serum analyses of Groups II and III. The metabolic processes in the experimental groups were intensified, especially in the enzyme associated with amino acid metabolism (gamma-glutamyl transferase) in Groups I and III (p ≤ 0.05). Vanillic acid, whether fed alone or in combination with gamma lactone, exhibited high antioxidant activities, protected cells from oxidative damage by inducing total antioxidant, catalase, and superoxide dismutase activities (p ≤ 0.05), and reduced the level of malondialdehyde (p ≤ 0.05) measured. No significant changes in the morphological blood parameters were found. Conclusion The use of vanillic acid alone and in combination with gamma lactone increases the digestive enzyme activities in blood plasma, increases body weight, and has a positive effect on lipid metabolism and the antioxidant status of broiler chickens. These findings indicate the significant potential use of vanillic acid and gamma lactone in poultry due to their antioxidant properties.
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Affiliation(s)
- Galimzhan Duskaev
- Federal Research Centre of Biological Systems and Agrotechnologies of the Russian Academy of Sciences, Orenburg, Russia
| | - Marina Kurilkina
- Federal Research Centre of Biological Systems and Agrotechnologies of the Russian Academy of Sciences, Orenburg, Russia
- Corresponding author: Marina Kurilkina, e-mail: Co-authors: GD: , OZ:
| | - Oleg Zavyalov
- Federal Research Centre of Biological Systems and Agrotechnologies of the Russian Academy of Sciences, Orenburg, Russia
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Chaudhary N, Walia S, Kumar R. Functional composition, physiological effect and agronomy of future food quinoa (Chenopodium quinoa Willd.): A review. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Wang Y, Guo Y, Zhang L, Yuan M, Zhao L, Bai C, McClements DJ. Impacts of hesperidin on whey protein functionality: Interacting mechanism, antioxidant capacity, and emulsion stabilizing effects. Front Nutr 2023; 9:1043095. [PMID: 36687727 PMCID: PMC9846557 DOI: 10.3389/fnut.2022.1043095] [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: 09/13/2022] [Accepted: 12/05/2022] [Indexed: 01/06/2023] Open
Abstract
The objective of this work was to explore the possibility of improving the antioxidant capacity and application of whey protein (WP) through non-covalent interactions with hesperidin (HES), a citrus polyphenol with nutraceutical activity. The interaction mechanism was elucidated using several spectroscopic methods and molecular docking analysis. The antioxidant capacity of the WP-HES complexes was analyzed and compared to that of the proteins alone. Moreover, the resistance of oil-in-water emulsions formulated using the WP-HES complexes as antioxidant emulsifiers to changes in environmental conditions (pH, ion strength, and oxidant) was evaluated. Our results showed that HES was incorporated into a single hydrophobic cavity in the WP molecule, where it was mainly held by hydrophobic attractive forces. As a result, the microenvironments of the non-polar tyrosine and tryptophan residues in the protein molecules were altered after complexation. Moreover, the α-helix and β-sheet regions in the protein decreased after complexation, while the β-turn and random regions increased. The antioxidant capacity of the WP-HES complexes was greater than that of the proteins alone. Non-radiative energy transfer from WP to HES was detected during complex formation. Compared to WP alone, the WP-HES complexes produced emulsions with smaller mean droplet diameters, exhibited higher pH and salt stability, and had better oxidative stability. The magnitude of these effects increased as the HES concentration was increased. This research would supply valuable information on the nature of the interactions between WP and HES. Moreover, it may lead to the creation of dual-function antioxidant emulsifiers for application in emulsified food products.
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Affiliation(s)
- Yin Wang
- National R&D Branch Center for Freshwater Fish Processing, College of Life Science, Jiangxi Science and Technology Normal University, Nanchang, China
| | - Yangkai Guo
- National R&D Branch Center for Freshwater Fish Processing, College of Life Science, Jiangxi Science and Technology Normal University, Nanchang, China
| | - Longtao Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
| | - Meilan Yuan
- National R&D Branch Center for Freshwater Fish Processing, College of Life Science, Jiangxi Science and Technology Normal University, Nanchang, China
| | - Li Zhao
- National R&D Branch Center for Freshwater Fish Processing, College of Life Science, Jiangxi Science and Technology Normal University, Nanchang, China
| | - Chunqing Bai
- National R&D Branch Center for Freshwater Fish Processing, College of Life Science, Jiangxi Science and Technology Normal University, Nanchang, China,*Correspondence: Chunqing Bai,
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA, United States,David Julian McClements,
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Xia Y, Ni W, Wang X, Wang Y, Huang X. Intermolecular hydrogen bonds between catechin and theanine in tea: slow release of the antioxidant capacity by a synergetic effect. RSC Adv 2022; 12:21135-21144. [PMID: 35975090 PMCID: PMC9341424 DOI: 10.1039/d2ra03692d] [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: 06/15/2022] [Accepted: 07/14/2022] [Indexed: 11/21/2022] Open
Abstract
The health benefits of drinking tea stem from it being rich in polyphenols and other physiologically-active substances. Thus, exploring the synergistic effect between polyphenols and a variety of physiologically-active substances can contribute to our understanding of how tea benefits health. In this work, we have studied the interactions between catechin and theanine, exploring the synergetic antioxidant mechanism of the two molecules. Electrochemical characterization results showed that the oxidation peak current of catechin decreased gradually with the concentration of theanine, which is due to theanine spontaneously binding to catechin through intermolecular hydrogen bonds and forming molecular clusters via two hydrogen bonds. The binding constant is 4.75 at room temperature. The molecular clusters reduce the diffusion coefficient of catechin in solution, leading to the slow release of its antioxidant capacity (ability to effectively inhibit free radical oxidation reactions). Density functional theory calculations were also performed and verified the binding behavior. In identifying the synergistic effect between catechin and theanine on the antioxidant capacity of tea, this study adds to our understanding of the efficacy of tea polyphenols. The health benefits of drinking tea stem from it being rich in polyphenols and other physiologically-active substances.![]()
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Affiliation(s)
- Yirong Xia
- School of Food and Chemical Engineering, Shaoyang University Shaoyang 422000 China
| | - Wei Ni
- Beijing Aerospace Propulsion Institute Beijing 100076 China
| | - Xintong Wang
- School of Food and Chemical Engineering, Shaoyang University Shaoyang 422000 China
| | - Yanyan Wang
- School of Food and Chemical Engineering, Shaoyang University Shaoyang 422000 China
| | - Ximing Huang
- School of Food and Chemical Engineering, Shaoyang University Shaoyang 422000 China
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7
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Huang T, Qi F, Ji X, Peng Q, Yang J, Wang M, Peng Q. Effect of different irrigation levels on quality parameters of 'Honeycrisp' apples. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3316-3324. [PMID: 34811758 DOI: 10.1002/jsfa.11678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/01/2020] [Revised: 09/07/2021] [Accepted: 11/22/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Water shortage is the main factor affecting agricultural production in the vast arid and semi-arid areas of northern China. Using proper irrigation methods can optimize the efficiency of water use and improve the quality of agricultural products. This study investigated the effect of different irrigation levels on the quality of 'Honeycrisp' apples grown in the Loess Plateau of northern China. RESULTS Different irrigation levels were applied to the 'Honeycrisp' apple trees via root irrigation using ceramic emitters that provide saturation levels of 75-90% θf (S1, where θf is the field capacity), 60-75% θf (S2), 45-50% θf (S3) and no irrigation treatment (CK). Compared to the apples from the CK group, the water content, transverse diameter, individual fruit weight and titratable acid content of S1 and S2 group apples increased significantly. However, their hardness, soluble solids and total sugar content decreased significantly. The phenolic acid content of apples also changed with the irrigation levels. The chlorogenic acid content of apples increased with increased irrigation volume, while the hyperoside, protocatechuic acid and caffeic acid content decreased. Total phenolic and flavonoid contents of fruits were the highest in S2 group apples. They also had the strongest ABTS and DPPH free radical scavenging capacities. CONCLUSION The volume of irrigation applied through ceramic emitters significantly impacted the quality of 'Honeycrisp' apples grown in loess areas. Considering water conservation and improving fruit quality, the most suitable ceramic root irrigation level was observed to be 60-75% θf (S2). © 2021 Society of Chemical Industry.
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Affiliation(s)
- Tianhui Huang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Fei Qi
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xiaolong Ji
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Qingqing Peng
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Jiachuan Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Min Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Qiang Peng
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
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8
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Application of Machine Learning Using Color and Texture Analysis to Recognize Microwave Vacuum Puffed Pork Snacks. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12105071] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
The objective of the study was to create artificial neural networks (ANN) capable of highly efficient recognition of modified and unmodified puffed pork snacks for the purposes of obtaining an optimal final product. The study involved meat snacks produced from unmodified and papain modified raw pork (Psoas major) by means of microwave-vacuum puffing (MVP) under specified conditions. The snacks were then analyzed using various instruments in order to determine their basic chemical composition, color and texture. As a result of the MVP process, the moisture-to-protein ratio (MPR) was reduced to 0.11. A darker color and reduction in hardness of approx. 25% was observed in the enzymatically modified products. Multi-layer perceptron networks (MLPN) were then developed using color and texture descriptor training sets (machine learning), which is undoubtedly an innovative solution in this area.
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Effect of regulated deficit irrigation on commercial quality parameters, carotenoids, phenolics and sugars of the black cherry tomato (Solanum lycopersicum L.) ʽSunchocolaʼ. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104220] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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Polmann G, Badia V, Danielski R, Ferreira SRS, Block JM. Non-conventional nuts: An overview of reported composition and bioactivity and new approaches for its consumption and valorization of co-products. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100099] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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11
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Shelf-Life Stability of Ready-to-Use Green Rooibos Iced Tea Powder-Assessment of Physical, Chemical, and Sensory Properties. Molecules 2021; 26:molecules26175260. [PMID: 34500693 PMCID: PMC8433966 DOI: 10.3390/molecules26175260] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/23/2021] [Accepted: 08/25/2021] [Indexed: 11/17/2022] Open
Abstract
Green rooibos extract (GRE), shown to improve hyperglycemia and HDL/LDL blood cholesterol, has potential as a nutraceutical beverage ingredient. The main bioactive compound of the extract is aspalathin, a C-glucosyl dihydrochalcone. The study aimed to determine the effect of common iced tea ingredients (citric acid, ascorbic acid, and xylitol) on the stability of GRE, microencapsulated with inulin for production of a powdered beverage. The stability of the powder mixtures stored in semi-permeable (5 months) and impermeable (12 months) single-serve packaging at 30 °C and 40 °C/65% relative humidity was assessed. More pronounced clumping and darkening of the powders, in combination with higher first order reaction rate constants for dihydrochalcone degradation, indicated the negative effect of higher storage temperature and an increase in moisture content when stored in the semi-permeable packaging. These changes were further increased by the addition of crystalline ingredients, especially citric acid monohydrate. The sensory profile of the powders (reconstituted to beverage strength iced tea solutions) changed with storage from a predominant green-vegetal aroma to a fruity-sweet aroma, especially when stored at 40 °C/65% RH in the semi-permeable packaging. The change in the sensory profile of the powder mixtures could be attributed to a decrease in volatile compounds such as 2-hexenal, (Z)-2-heptenal, (E)-2-octenal, (E)-2-nonenal, (E,Z)-2,6-nonadienal and (E)-2-decenal associated with "green-like" aromas, rather than an increase in fruity and sweet aroma-impact compounds. Green rooibos extract powders would require storage at temperatures ≤ 30 °C and protection against moisture uptake to be chemically and physically shelf-stable and maintain their sensory profiles.
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12
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Ng CY, Wang M. The functional ingredients of quinoa (
Chenopodium quinoa
) and physiological effects of consuming quinoa: A review. FOOD FRONTIERS 2021. [DOI: 10.1002/fft2.109] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
Affiliation(s)
- Chong Yi Ng
- Food and Nutritional Science Program School of Biological Sciences The University of Hong Kong Hong Kong P. R. China
| | - Mingfu Wang
- Food and Nutritional Science Program School of Biological Sciences The University of Hong Kong Hong Kong P. R. China
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13
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Wang LY, Niu YY, Zhao MY, Yu YM, Li YT, Wu ZY, Yan CW. Supramolecular self-assembly of amantadine hydrochloride with ferulic acid via dual optimization strategy establishes a precedent of synergistic antiviral drug-phenolic acid nutraceutical cocrystal. Analyst 2021; 146:3988-3999. [PMID: 34013306 DOI: 10.1039/d1an00478f] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
To display the capability of the phenolic acid nutraceutical ferulic acid (FLA) in optimizing the in vitro/in vivo properties of the antiviral drug amantadine hydrochloride (AMH) and achieve synergistically enhanced antiviral effects, thereby gaining some new insights into pharmaceutical cocrystals of antiviral drugs with phenolic acid nutraceuticals, a cocrystallization strategy of dual optimization was created. Based on this strategy, the first drug-phenolic acid nutraceutical cocrystal of AMH with FLA, namely AMH-FLA-H2O, was successfully assembled and completely characterized by employing single-crystal X-ray diffraction and other analytical techniques. The cocrystal was revealed to be composed of AMH, FLA, and water molecules in the ratio of 3 : 1 : 1.5, and charge-assisted hydrogen bonds containing chloride ions crucially maintained the crystal lattice together with water molecules. The in vitro/in vivo properties of the cocrystal were systematically evaluated via both theoretical and experimental methods, and the results indicate that the dissolubility of AMH is down-regulated by two-thirds in the cocrystal, resulting in its potential for sustained pharmacokinetic release and the elimination of the adverse effects of AMH. More importantly, the enhanced antiviral effects of the current cocrystal were proven against four viral strains, and the pharmaceutical synergy between AMH and FLA was realized with a combination index (CI) of less than 1. Thus, the present work provides a novel crystalline product with bright commercial prospect for the classical antiviral drug AMH and also establishes an avenue for the synergetic antiviral application of nutraceutical phenolic acids via the cocrystallization strategy of dual optimization.
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Affiliation(s)
- Ling-Yang Wang
- School of Medicine and Pharmacy and College of Marine Life Science, Ocean University of China, Qingdao, Shandong 266003, PR China.
| | - Yuan-Yuan Niu
- School of Medicine and Pharmacy and College of Marine Life Science, Ocean University of China, Qingdao, Shandong 266003, PR China.
| | - Ming-Yu Zhao
- School of Medicine and Pharmacy and College of Marine Life Science, Ocean University of China, Qingdao, Shandong 266003, PR China.
| | - Yue-Ming Yu
- School of Medicine and Pharmacy and College of Marine Life Science, Ocean University of China, Qingdao, Shandong 266003, PR China.
| | - Yan-Tuan Li
- School of Medicine and Pharmacy and College of Marine Life Science, Ocean University of China, Qingdao, Shandong 266003, PR China. and Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science. Qingdao, Shandong, PR China
| | - Zhi-Yong Wu
- School of Medicine and Pharmacy and College of Marine Life Science, Ocean University of China, Qingdao, Shandong 266003, PR China.
| | - Cui-Wei Yan
- School of Medicine and Pharmacy and College of Marine Life Science, Ocean University of China, Qingdao, Shandong 266003, PR China.
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Curci F, Cavalluzzi MM, Milani G, Clodoveo ML, Radojčić Redovniković I, Cellamare S, Franchini C, Mandracchia D, Corbo F. Phyllostachys Pubescens: From Traditional to Functional Food. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1933020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Francesca Curci
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari, Bari, Italy
| | - M. M. Cavalluzzi
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari, Bari, Italy
| | - G. Milani
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari, Bari, Italy
| | - M. L. Clodoveo
- Interdisciplinary Department of Medicine, University of Bari, Bari, Italy
| | | | - S. Cellamare
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari, Bari, Italy
| | - C. Franchini
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari, Bari, Italy
| | - D. Mandracchia
- Department of Molecular and Translational Medicine, University of Brescia, Brescia, Italy
| | - F. Corbo
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari, Bari, Italy
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15
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Trujillo-Mayol I, Guerra-Valle M, Casas-Forero N, Sobral MMC, Viegas O, Alarcón-Enos J, Ferreira IM, Pinho O. Western Dietary Pattern Antioxidant Intakes and Oxidative Stress: Importance During the SARS-CoV-2/COVID-19 Pandemic. Adv Nutr 2021; 12:670-681. [PMID: 33439972 PMCID: PMC7929475 DOI: 10.1093/advances/nmaa171] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 09/22/2020] [Accepted: 12/07/2020] [Indexed: 12/20/2022] Open
Abstract
The importance of balanced dietary habits, which include appropriate amounts of antioxidants to maintain the immune system, has become increasingly relevant during the current SARS-CoV-2/COVID-19 pandemic, because viral infections are characterized by high oxidative stress. Furthermore, the measures taken by governments to control the pandemic have led to increased anxiety, stress, and depression, which affect physical and mental health, all of which are influenced by nutritional status, diet, and lifestyle. The Mediterranean diet (MD), Atlantic diet (AD), and the Dietary Guidelines for Americans all provide the essential vitamins, minerals, and phenolic compounds needed to activate enzymatic and nonenzymatic antioxidant responses. However, viral pandemics such as the current COVID-19 crisis entail high oxidative damage caused by both the infection and the resultant social stresses within populations, which increases the probability and severity of infection. Balanced dietary patterns such as the MD and the AD are characterized by the consumption of fruit, vegetables, legumes, olive oil, and whole grains with low intakes of processed foods and red meat. For a healthy lifestyle in young adults, the MD in particular provides the required amount of antioxidants per day for vitamins D (0.3-3.8 μg), E (17.0 mg), C (137.2-269.8 mg), A (1273.3 μg), B-12 (1.5-2.0 μg), and folate (455.1-561.3 μg), the minerals Se (120.0 μg), Zn (11.0 mg), Fe (15.0-18.8 mg), and Mn (5.2-12.5 mg), and polyphenols (1171.00 mg) needed to maintain an active immune response. However, all of these diets are deficient in the recommended amount of vitamin D (20 μg/d). Therefore, vulnerable populations such as elders and obese individuals could benefit from antioxidant supplementation to improve their antioxidant response. Although evidence remains scarce, there is some indication that a healthy diet, along with supplemental antioxidant intake, is beneficial to COVID-19 patients.
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Affiliation(s)
- Igor Trujillo-Mayol
- Departamento de Ingeniería de Alimentos, Universidad del Bío-Bío, Chillán, Chile
| | - María Guerra-Valle
- Departamento de Ingeniería de Alimentos, Universidad del Bío-Bío, Chillán, Chile
| | - Nidia Casas-Forero
- Departamento de Ingeniería de Alimentos, Universidad del Bío-Bío, Chillán, Chile
| | - M Madalena C Sobral
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, Porto, Portugal
| | - Olga Viegas
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, Porto, Portugal
- Faculdade de Ciências da Nutrição Alimentação da Universidade do Porto, Porto, Portugal
| | - Julio Alarcón-Enos
- Laboratorio de Síntesis y Biotransformación de Productos Naturales, Facultad de Ciencia, Universidad del Bío-Bío, Chillán, Chile
| | - Isabel Mplvo Ferreira
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, Porto, Portugal
| | - Olívia Pinho
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, Porto, Portugal
- Faculdade de Ciências da Nutrição Alimentação da Universidade do Porto, Porto, Portugal
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Wang D, Zhou L, Zhou H, Hou G. Chemical composition and anti-inflammatory activity of n-butanol extract of Piper sarmentosum Roxb. In the intestinal porcine epithelial cells (IPEC-J2). JOURNAL OF ETHNOPHARMACOLOGY 2021; 269:113723. [PMID: 33358857 DOI: 10.1016/j.jep.2020.113723] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/16/2020] [Revised: 12/11/2020] [Accepted: 12/17/2020] [Indexed: 06/12/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Piper sarmentosum Roxb. (PS) is a terrestrial herb primarily distributed in tropical and subtropical regions of Asia. It is widely used in folk medicine in certain countries of Southeast Asia for the treatment of fever, toothache, coughing and pleurisy, which showed the anti-inflammatory activity of PS. AIM OF THE STUDY This study aimed to investigate the chemical constituents and the molecular mechanism and related metabolic pathway by which n-butanol extract of PS (PSE-NB) exerts its anti-inflammatory effects. MATERIALS AND METHODS Chemical constituents of PSE-NB was analyzed using ultrahigh-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) technique. Anti-inflammatory effects of PSE-NB were investigated in lipopolysaccharide (LPS)-induced IPEC-J2 cells. RESULTS In total, 218 compounds, including 94 alkaloids and 26 phenolics were tentatively identified, which indicating alkaloids and phenolics were the main constituents of PSE-NB. In addition, the current cell experiment in vitro showed that PSE-NB (10-500 μg/mL) pre-treatment before LPS stimulation significantly decreased mRNA expression of IL-1β, IL-6 and TNF-α in IPEC-J2 cells compared with LPS treatment (p < 0.05). PSE-NB improved mRNA expression of tight junction proteins (ZO-1 and Occludin) and NHE3, which were reduced by LPS stimulation (p < 0.05). Moreover, PSE-NB (10 μg/mL) alleviated LPS-induced protein expression of p65 and p-p65 (p < 0.05), and reduced p65 translocation into the nucleus induced by LPS. At the same time, metabolic pathway analysis indicated that PSE-NB exerts anti-inflammatory effects mainly via augmentation of methionine metabolism in IPEC-J2 cells. CONCLUSIONS Taken together, the results suggested that alkaloids and phenolics were the main constituents in PSE-NB. PSE-NB might attenuate LPS-induced inflammatory responses in IPEC-J2 cells by regulating NF-κB signaling pathway and intracellular metabolic pattern.
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Affiliation(s)
- Dingfa Wang
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, No.4 Xueyuan Road, Haikou, 571101, China
| | - Luli Zhou
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, No.4 Xueyuan Road, Haikou, 571101, China
| | - Hanlin Zhou
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, No.4 Xueyuan Road, Haikou, 571101, China.
| | - Guanyu Hou
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, No.4 Xueyuan Road, Haikou, 571101, China
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Subcellular Localization and Vesicular Structures of Anthocyanin Pigmentation by Fluorescence Imaging of Black Rice ( Oryza sativa L.) Stigma Protoplast. PLANTS 2021; 10:plants10040685. [PMID: 33918111 PMCID: PMC8066712 DOI: 10.3390/plants10040685] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 03/22/2021] [Accepted: 03/27/2021] [Indexed: 11/23/2022]
Abstract
Anthocyanins belong to the group of flavonoid compounds broadly distributed in plant species responsible for attractive colors. In black rice (Oryza sativa L.), they are present in the stems, leaves, stigmas, and caryopsis. However, there is still no scientific evidence supporting the existence of compartmentalization and trafficking of anthocyanin inside the cells. In the current study, we took advantage of autofluorescence with anthocyanin’s unique excitation/emission properties to elucidate the subcellular localization of anthocyanin and report on the in planta characterization of anthocyanin prevacuolar vesicles (APV) and anthocyanic vacuolar inclusion (AVI) structure. Protoplasts were isolated from the stigma of black and brown rice and imaging using a confocal microscope. Our result showed the fluorescence displaying magenta color in purple stigma and no fluorescence in white stigma when excitation was provided by a helium–neon 552 nm and emission long pass 610–670 nm laser. The fluorescence was distributed throughout the cell, mainly in the central vacuole. Fluorescent images revealed two pools of anthocyanin inside the cells. The diffuse pools were largely found inside the vacuole lumen, while the body structures could be observed mostly inside the cytoplasm (APV) and slightly inside the vacuole (AVI) with different shapes, sizes, and color intensity. Based on their sizes, AVI could be grouped into small (Ф < 0.5 um), middle (Ф between 0.5 and 1 um), and large size (Ф > 1 um). Together, these results provided evidence about the sequestration and trafficking of anthocyanin from the cytoplasm to the central vacuole and the existence of different transport mechanisms of anthocyanin. Our results suggest that stigma cells are an excellent system for in vivo studying of anthocyanin in rice and provide a good foundation for understanding anthocyanin metabolism in plants, sequestration, and trafficking in black rice.
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Recent Insights into Anthocyanin Pigmentation, Synthesis, Trafficking, and Regulatory Mechanisms in Rice ( Oryza sativa L.) Caryopsis. Biomolecules 2021; 11:biom11030394. [PMID: 33800105 PMCID: PMC8001509 DOI: 10.3390/biom11030394] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2020] [Revised: 02/06/2021] [Accepted: 03/01/2021] [Indexed: 01/11/2023] Open
Abstract
Anthocyanins are antioxidants used as natural colorants and are beneficial to human health. Anthocyanins contribute to reactive oxygen species detoxification and sustain plant growth and development under different environmental stresses. They are phenolic compounds that are broadly distributed in nature and are responsible for a wide range of attractive coloration in many plant organs. Anthocyanins are found in various parts of plants such as flowers, leaves, stems, shoots, and grains. Considering their nutritional and health attributes, anthocyanin-enriched rice or pigmented rice cultivars are a possible alternative to reduce malnutrition around the globe. Anthocyanin biosynthesis and storage in rice are complex processes in which several structural and regulatory genes are involved. In recent years, significant progress has been achieved in the molecular and genetic mechanism of anthocyanins, and their synthesis is of great interest to researchers and the scientific community. However, limited studies have reported anthocyanin synthesis, transportation, and environmental conditions that can hinder anthocyanin production in rice. Rice is a staple food around the globe, and further research on anthocyanin in rice warrants more attention. In this review, metabolic and pre-biotic activities, the underlying transportation, and storage mechanisms of anthocyanins in rice are discussed in detail. This review provides potential information for the food industry and clues for rice breeding and genetic engineering of rice.
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Baek MW, Choi HR, Solomon T, Jeong CS, Lee OH, Tilahun S. Preharvest Methyl Jasmonate Treatment Increased the Antioxidant Activity and Glucosinolate Contents of Hydroponically Grown Pak Choi. Antioxidants (Basel) 2021; 10:131. [PMID: 33477720 PMCID: PMC7832332 DOI: 10.3390/antiox10010131] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 01/15/2021] [Accepted: 01/15/2021] [Indexed: 11/27/2022] Open
Abstract
Vertical hydroponics farming has emerged as an alternative solution to feed the continuously growing world population. Additionally, recent studies reported that the exogenous treatments of jasmonic acid influence the phytochemical composition of Brassicaceae. We conducted this study to determine the effect of preharvest methyl jasmonate (MeJA) treatment on the phytochemical composition and antioxidant activities of soil- and hydroponically grown pak choi. An aqueous solution of 0.5-mM MeJA was sprayed to saturation on the aerial plant part three days before harvest. The harvested pak choi was freeze-dried and then powdered to measure the antioxidant activity and the contents of chlorophylls (Chls), total phenolics and flavonoids, and glucosinolates (GSLs). The overall results revealed that pak choi grown in vertical hydroponics had higher total Chls and total phenolics than those grown in soil in the greenhouse, regardless of MeJA treatment. Nevertheless, the GSLs content and total flavonoids increased significantly due to MeJA treatment in both growing systems, and the highest values were recorded in hydroponically grown MeJA-treated pak choi. Similarly, the 2, 2-di-phenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, Trolox-equivalent antioxidant capacity (ABTS), oxygen radical absorbance capacity (ORAC), and ferric-reducing antioxidant power (FRAP) were highest in hydroponically grown MeJA-treated pak choi. Taken together, the preharvest foliar treatment of MeJA can be used to improve the phytochemical composition of pak choi grown in both growing systems. Interestingly, the results strongly support the use of MeJA treatment in the vertical hydroponics growing system compared to the conventional growing system in the soil. This indicates that supplementing the vertical hydroponic growing system with preharvest MeJA treatment could be the best option to improve both the yield per square meter and the quality of pak choi. Besides, MeJA-treated pak choi could be used as a value-added horticultural commodity, as its antioxidant activity increased after treatment. Moreover, after further studies, MeJA could also be applied to other Brassica vegetables to improve their GSL contents and antioxidant properties.
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Affiliation(s)
- Min Woo Baek
- Department of Horticulture, Kangwon National University, Chuncheon 24341, Korea; (M.W.B.); (H.R.C.); (C.S.J.)
- Interdisciplinary Program in Smart Agriculture, Kangwon National University, Chuncheon 24341, Korea
| | - Han Ryul Choi
- Department of Horticulture, Kangwon National University, Chuncheon 24341, Korea; (M.W.B.); (H.R.C.); (C.S.J.)
- Interdisciplinary Program in Smart Agriculture, Kangwon National University, Chuncheon 24341, Korea
| | - Tifsehit Solomon
- Department of Biology, Wollega University, Nekemte 395, Ethiopia;
| | - Cheon Soon Jeong
- Department of Horticulture, Kangwon National University, Chuncheon 24341, Korea; (M.W.B.); (H.R.C.); (C.S.J.)
- Interdisciplinary Program in Smart Agriculture, Kangwon National University, Chuncheon 24341, Korea
| | - Ok-Hwan Lee
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea;
| | - Shimeles Tilahun
- Department of Horticulture, Kangwon National University, Chuncheon 24341, Korea; (M.W.B.); (H.R.C.); (C.S.J.)
- Agriculture and Life Science Research Institute, Kangwon National University, Chuncheon 24341, Korea
- Department of Horticulture and Plant Sciences, Jimma University, Jimma 378, Ethiopia
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Niu YY, Wang LY, Yu YM, Li YT, Wu ZY, Yan CW. Molecular adduct of amantadine ferulate presents a pathway for slowing in vitro/ vivo releases and raising synergistic antiviral effects via dual optimization salification strategy. CrystEngComm 2021. [DOI: 10.1039/d1ce00382h] [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]
Abstract
The first synthesized antiviral drug-nutriment molecular salt demonstrating simultaneous slowed-release and synergistically enhanced antiviral effects is studied theoretically and experimentally.
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Affiliation(s)
- Yuan-Yuan Niu
- School of Medicine and Pharmacy
- College of Marine Life Science
- Ocean University of China
- Qingdao
- P.R. China
| | - Ling-Yang Wang
- School of Medicine and Pharmacy
- College of Marine Life Science
- Ocean University of China
- Qingdao
- P.R. China
| | - Yue-Ming Yu
- School of Medicine and Pharmacy
- College of Marine Life Science
- Ocean University of China
- Qingdao
- P.R. China
| | - Yan-Tuan Li
- School of Medicine and Pharmacy
- College of Marine Life Science
- Ocean University of China
- Qingdao
- P.R. China
| | - Zhi-Yong Wu
- School of Medicine and Pharmacy
- College of Marine Life Science
- Ocean University of China
- Qingdao
- P.R. China
| | - Cui-Wei Yan
- School of Medicine and Pharmacy
- College of Marine Life Science
- Ocean University of China
- Qingdao
- P.R. China
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21
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Effect of Heat Exposure on Activity Degradation of Enzymes in Mango Varieties Sindri, SB Chaunsa, and Tommy Atkins during Drying. Molecules 2020; 25:molecules25225396. [PMID: 33218167 PMCID: PMC7698818 DOI: 10.3390/molecules25225396] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 11/15/2020] [Accepted: 11/17/2020] [Indexed: 12/02/2022] Open
Abstract
Mango has been described as a valuable source of nutrients and enzymes that are beneficial to human health. Drying at different temperatures not only affects the nutritional properties but can also contribute to the degradation of valuable enzymes in dried fruit. The novelty of this paper is to investigate the quality of hot air dried mango in terms of activity retention of the heat-sensitive enzymes (HSE). For this, HSE was first screened in fresh mango flesh of the variety Samar Bahisht (SB) Chaunsa. Later, the combined effect of different drying temperatures (40 °C, 50 °C, 60 °C, 70 °C, and 80 °C) and air velocities (1.0 ms−1 and 1.4 ms−1) on the activity retention of HSE in dried mango slices of the varieties Sindri, SB Chaunsa, and Tommy Atkins were investigated. The results showed that the drying temperature had a significant impact on the degradation of HSE, while at the same time some influence of the air velocity was also observed. Drying at 40 °C and an air velocity of 1.4 ms−1 retained more HSE compared to those samples dried at higher temperatures. The least retention of HSE was found in samples dried at 80 °C.
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Dhalaria R, Verma R, Kumar D, Puri S, Tapwal A, Kumar V, Nepovimova E, Kuca K. Bioactive Compounds of Edible Fruits with Their Anti-Aging Properties: A Comprehensive Review to Prolong Human Life. Antioxidants (Basel) 2020; 9:E1123. [PMID: 33202871 PMCID: PMC7698232 DOI: 10.3390/antiox9111123] [Citation(s) in RCA: 78] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2020] [Revised: 11/07/2020] [Accepted: 11/09/2020] [Indexed: 12/25/2022] Open
Abstract
Aging is a complicated biological process in which functional and structural alterations in a living organism take place over time. Reactive oxygen species is one of the main factors responsible for aging and is associated with several chronic pathologies. The relationship between aging and diet is quite interesting and has attained worldwide attention. Healthy food, in addition to dietary antioxidants, are required to delay the process of aging and improve the quality of life. Many healthy foods such as fruits are a good source of dietary nutrients and natural bioactive compounds which have antioxidant properties and are involved in preventing aging and other age-related disorders. Health benefits linked with healthy consumption of fruit have drawn increased interest. A significant number of studies have documented the advantages of fruit intake, as it suppresses free-radical development that further reduces the oxidative stress created in the body and protects against several types of diseases such as cancer, type 2 diabetes, inflammatory disorders, and other cardiovascular diseases that ultimately prevent aging. In addition, fruits have numerous other properties like anti-inflammatory, anti-cancerous, anti-diabetic, neuroprotective, and have health-promoting effects. Mechanisms of various bioactive compounds that aids in preventing various diseases and increases longevity are also described. This manuscript provides a summary of various bioactive components present in fruits along with their health-promoting and antiaging properties.
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Affiliation(s)
- Rajni Dhalaria
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan (Himachal Pradesh) 173229, India; (R.D.); (S.P.)
| | - Rachna Verma
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan (Himachal Pradesh) 173229, India; (R.D.); (S.P.)
| | - Dinesh Kumar
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan (Himachal Pradesh) 173229, India;
| | - Sunil Puri
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan (Himachal Pradesh) 173229, India; (R.D.); (S.P.)
| | - Ashwani Tapwal
- Himalayan Forest Research Institute, Shimla H.P. 171009, India;
| | - Vinod Kumar
- School of Water, Energy and Environment, Cranfield University, Cranfield MK430AL, UK;
| | - Eugenie Nepovimova
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, Hradec Kralove 50003, Czech Republic;
| | - Kamil Kuca
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, Hradec Kralove 50003, Czech Republic;
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Bento C, Gonçalves AC, Silva B, Silva LR. Peach (Prunus Persica): Phytochemicals and Health Benefits. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1837861] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Catarina Bento
- CICS – UBI – Health Sciences Research Centre, University of Beira Interior, Covilhã, Portugal
| | - Ana C. Gonçalves
- CICS – UBI – Health Sciences Research Centre, University of Beira Interior, Covilhã, Portugal
| | - Branca Silva
- CICS – UBI – Health Sciences Research Centre, University of Beira Interior, Covilhã, Portugal
| | - Luís R. Silva
- CICS – UBI – Health Sciences Research Centre, University of Beira Interior, Covilhã, Portugal
- LEPABE – Department of Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal
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Kalogianni AI, Lazou T, Bossis I, Gelasakis AI. Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat. Foods 2020; 9:E794. [PMID: 32560249 PMCID: PMC7353591 DOI: 10.3390/foods9060794] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 06/06/2020] [Accepted: 06/12/2020] [Indexed: 12/19/2022] Open
Abstract
Alternative technologies for long-term preservation, quality assurance, and safety of meat are continuously pursued by the food industry to satisfy the demands of modern consumers for nutritious and healthy meat-based products. Naturally occurring phenolic compounds are considered promising substances by the meat industry for their antioxidant and antimicrobial properties, while consumers seem to embrace them for their claimed health benefits. Despite the numerous in vitro and in situ studies demonstrating their beneficial effects against meat oxidation, spoilage, and foodborne pathogens, wide application and commercialization has not been yet achieved. Major obstacles are still the scarcity of legislative framework, the large variety of meat-based products and targeted pathogens, the limited number of case-specific application protocols and the questionable universal efficiency of the applied ones. The objectives of the present review are i) to summarize the current knowledge about the applications of naturally occurring phenols in meat and meat-based products, emphasizing the mechanisms, determinants, and spectrum of their antioxidant and antimicrobial activity; ii) to present state-of-the-art technologies utilized for the application of phenolic compounds in meat systems; and iii) to discuss relevant regulation, limitations, perspectives, and future challenges for their mass industrial use.
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Affiliation(s)
- Aphrodite I. Kalogianni
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 str., 11855 Athens, Greece; (A.I.K.); (I.B.)
| | - Thomai Lazou
- Laboratory of Hygiene of Foods of Animal Origin—Veterinary Public Health, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Ioannis Bossis
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 str., 11855 Athens, Greece; (A.I.K.); (I.B.)
| | - Athanasios I. Gelasakis
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 str., 11855 Athens, Greece; (A.I.K.); (I.B.)
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Roy S, Rhim JW. Anthocyanin food colorant and its application in pH-responsive color change indicator films. Crit Rev Food Sci Nutr 2020; 61:2297-2325. [PMID: 32543217 DOI: 10.1080/10408398.2020.1776211] [Citation(s) in RCA: 155] [Impact Index Per Article: 38.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Recently, interest in smart packaging, which can show the color change of the packaging film according to the state of the food and evaluate the quality or freshness of the packaged food in real-time, is increasing. As a color indicator, a natural colorant, anthocyanin, drew a lot of attention due to their various colors as well as useful functions properties such as antioxidant activity and anti-carcinogenic and anti-inflammatory effects, prevention of cardiovascular disease, obesity, and diabetes. In particular, the pH-responsive color-changing function of anthocyanins is useful for making color indicator smart packaging films. This review addressed the latest information on the use of natural pigment anthocyanins for intelligent and active food packaging applications. Recent studies on eco-friendly biodegradable polymer-based color indicator films incorporated with anthocyanins have been addressed. Also, studies on the use of smart packaging films to monitor the freshness of foods such as milk, meat, and fish were reviewed. This review highlights the potential and challenges for the use of anthocyanins as pH-responsive color-changing films for intelligent food packaging applications, which may be beneficial for further development of smart color indicator films for practical use.
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Affiliation(s)
- Swarup Roy
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Dongdaemun-gu, Seoul, Republic of Korea
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Dongdaemun-gu, Seoul, Republic of Korea
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Sharma C, Chambers E, Jayanty SS, Sathuvalli Rajakalyan V, Holm DG, Talavera M. Development of a lexicon to describe the sensory characteristics of a wide variety of potato cultivars. J SENS STUD 2020. [DOI: 10.1111/joss.12577] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Chetan Sharma
- Center for Sensory Analysis and Consumer BehaviorKansas State University Olathe Kansas USA
| | - Edgar Chambers
- Center for Sensory Analysis and Consumer BehaviorKansas State University Manhattan Kansas USA
| | - Sastry S. Jayanty
- San Luis Valley Research Center, Department of Horticulture and Landscape ArchitectureColorado State University Fort Collins Colorado USA
| | | | - David G. Holm
- San Luis Valley Research Center, Department of Horticulture and Landscape ArchitectureColorado State University Fort Collins Colorado USA
| | - Martin Talavera
- Center for Sensory Analysis and Consumer BehaviorKansas State University Olathe Kansas USA
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Ju M, Zhu G, Huang G, Shen X, Zhang Y, Jiang L, Sui X. A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105329] [Citation(s) in RCA: 66] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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28
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Yuan K, Jin SH, Fang JL, Jia SS, Lin Y. Extraction, purification, content analysis and hypoglycemic effect of mulberry marc anthocyanin. Pharmacogn Mag 2020. [DOI: 10.4103/pm.pm_169_19] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
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Zhou L, Zhang C, Liu F, Qiu Z, He Y. Application of Deep Learning in Food: A Review. Compr Rev Food Sci Food Saf 2019; 18:1793-1811. [DOI: 10.1111/1541-4337.12492] [Citation(s) in RCA: 160] [Impact Index Per Article: 32.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2019] [Revised: 06/21/2019] [Accepted: 07/14/2019] [Indexed: 12/12/2022]
Affiliation(s)
- Lei Zhou
- College of Biosystems Engineering and Food ScienceZhejiang Univ. Hangzhou 310058 China
- Key Laboratory of Spectroscopy SensingMinistry of Agriculture and Rural Affairs Hangzhou 310058 China
| | - Chu Zhang
- College of Biosystems Engineering and Food ScienceZhejiang Univ. Hangzhou 310058 China
- Key Laboratory of Spectroscopy SensingMinistry of Agriculture and Rural Affairs Hangzhou 310058 China
| | - Fei Liu
- College of Biosystems Engineering and Food ScienceZhejiang Univ. Hangzhou 310058 China
- Key Laboratory of Spectroscopy SensingMinistry of Agriculture and Rural Affairs Hangzhou 310058 China
| | - Zhengjun Qiu
- College of Biosystems Engineering and Food ScienceZhejiang Univ. Hangzhou 310058 China
- Key Laboratory of Spectroscopy SensingMinistry of Agriculture and Rural Affairs Hangzhou 310058 China
| | - Yong He
- College of Biosystems Engineering and Food ScienceZhejiang Univ. Hangzhou 310058 China
- Key Laboratory of Spectroscopy SensingMinistry of Agriculture and Rural Affairs Hangzhou 310058 China
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30
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Ghazal AF, Zhang M, Liu Z. Spontaneous Color Change of 3D Printed Healthy Food Product over Time after Printing as a Novel Application for 4D Food Printing. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02327-6] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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31
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Tayyarcan EK, Acar Soykut E, Menteş Yılmaz O, Boyaci IH, Khaaladi M, Fattouch S. Investigation of different interactions betweenStaphylococcus aureusphages and pomegranate peel, grape seed, and black cumin extracts. J Food Saf 2019. [DOI: 10.1111/jfs.12679] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
| | - Esra Acar Soykut
- Yeniçağa Yaşar Çelik Vocational SchoolBolu Abant İzzet Baysal University Bolu Turkey
| | | | - Ismail H. Boyaci
- Department of Food EngineeringHacettepe University Ankara Turkey
| | - Maha Khaaladi
- National Institute of Applied Sciences and Technology (INSAT)University of Carthage Tunis Tunisia
| | - Sami Fattouch
- National Institute of Applied Sciences and Technology (INSAT)University of Carthage Tunis Tunisia
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32
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Lang GH, Lindemann IDS, Ferreira CD, Hoffmann JF, Vanier NL, de Oliveira M. Effects of drying temperature and long-term storage conditions on black rice phenolic compounds. Food Chem 2019; 287:197-204. [DOI: 10.1016/j.foodchem.2019.02.028] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Revised: 02/07/2019] [Accepted: 02/07/2019] [Indexed: 11/27/2022]
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33
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Oliveira A, Amaro AL, Pintado M. Impact of food matrix components on nutritional and functional properties of fruit-based products. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.04.002] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Ahamad S, Hassan MI, Dwivedi N. Designing of phenol-based β-carbonic anhydrase1 inhibitors through QSAR, molecular docking, and MD simulation approach. 3 Biotech 2018; 8:256. [PMID: 29765814 DOI: 10.1007/s13205-018-1278-z] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2018] [Accepted: 05/04/2018] [Indexed: 12/18/2022] Open
Abstract
Tuberculosis (Tb) is an airborne infectious disease caused by Mycobacterium tuberculosis. Beta-carbonic anhydrase 1 (β-CA1) has emerged as one of the potential targets for new antitubercular drug development. In this work, three-dimensional quantitative structure-activity relationships (3D-QSAR), molecular docking, and molecular dynamics (MD) simulation approaches were performed on a series of natural and synthetic phenol-based β-CA1 inhibitors. The developed 3D-QSAR model (r2 = 0.94, q2 = 0.86, and pred_r2 = 0.74) indicated that the steric and electrostatic factors are important parameters to modulate the bioactivity of phenolic compounds. Based on this indication, we designed 72 new phenolic inhibitors, out of which two compounds (D25 and D50) effectively stabilized β-CA1 receptor and, thus, are potential candidates for new generation antitubercular drug discovery program.
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Affiliation(s)
- Shahzaib Ahamad
- 1School of Biotechnology, IFTM University, Lodhipur Rajpoot, Delhi Road, Moradabad, India
| | - Md Imtaiyaz Hassan
- 2Centre for Interdisciplinary Research in Basic Sciences, Jamia Millia Islamia, New Delhi, 110025 India
| | - Neeraja Dwivedi
- 1School of Biotechnology, IFTM University, Lodhipur Rajpoot, Delhi Road, Moradabad, India
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35
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Intuyod K, Priprem A, Pairojkul C, Hahnvajanawong C, Vaeteewoottacharn K, Pinlaor P, Pinlaor S. Anthocyanin complex exerts anti-cholangiocarcinoma activities and improves the efficacy of drug treatment in a gemcitabine-resistant cell line. Int J Oncol 2018; 52:1715-1726. [PMID: 29512768 DOI: 10.3892/ijo.2018.4306] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2017] [Accepted: 03/01/2018] [Indexed: 11/05/2022] Open
Abstract
Cholangiocarcinoma (CCA) is a deleterious bile duct tumor with poor prognosis and is relatively resistant to chemotherapy. Therefore, alternative or supplementary agents with anticancer and chemosensitizing activities may be useful for the treatment of CCA. A novel anthocyanin complex (AC) nanoparticle, developed from extracts of cobs of purple waxy corn and petals of blue butterfly pea, has exhibited chemopreventive potential in vivo. In the present study, the anti-CCA activities of AC and their underlying molecular mechanisms were investigated further in vitro using a CCA cell line (KKU213). The potential use of AC as a chemosensitizer was also evaluated in a gemcitabine-resistant CCA cell line (KKU214GemR). It was demonstrated that AC treatment suppressed proliferation of KKU213 CCA cells in dose- and time-dependent manners. AC treatment also induced apoptosis and mitochondrial superoxide production, decreased clonogenicity of CCA cells, and downregulated forkhead box protein M1 (FOXM1), nuclear factor-κB (NF-κB) and pro-survival protein B-cell lymphoma-2 (Bcl-2). The expression of endoplasmic reticulum (ER) stress-response proteins, including protein kinase RNA-like ER kinase, phosphorylated eIF2α, eukaryotic initiation factor 2α and activating transcription factor 4, also decreased following AC treatment. It was also identified that AC treatment inhibited KKU214GemR cell proliferation in dose- and time-dependent manners. Co-treatment of KKU214GemR cells with low doses of AC together with gemcitabine significantly enhanced efficacy of the latter against this cell line. Therefore, it is suggested that AC treatment is cytotoxic to KKU213 cells, possibly via downregulation of FOXM1, NF-κB, Bcl-2 and the ER stress response, and by induction of mitochondrial superoxide production. AC also sensitizes KKU214GemR to gemcitabine treatment, which may have potential for overcoming drug resistance of CCA.
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Affiliation(s)
- Kitti Intuyod
- Biomedical Science Program, Graduate School, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Aroonsri Priprem
- Department of Pharmaceutical Technology, Faculty of Pharmaceutical Science, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Chawalit Pairojkul
- Cholangiocarcinoma Research Institute, Faculty of Medicine, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Chariya Hahnvajanawong
- Cholangiocarcinoma Research Institute, Faculty of Medicine, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Kulthida Vaeteewoottacharn
- Cholangiocarcinoma Research Institute, Faculty of Medicine, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Porntip Pinlaor
- Cholangiocarcinoma Research Institute, Faculty of Medicine, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Somchai Pinlaor
- Cholangiocarcinoma Research Institute, Faculty of Medicine, Khon Kaen University, Khon Kaen 40002, Thailand
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36
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Antioxidants (carotenoids and phenolics) profile of cherry tomatoes as influenced by deficit irrigation, ripening and cluster. Food Chem 2018; 240:870-884. [DOI: 10.1016/j.foodchem.2017.08.028] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Revised: 08/01/2017] [Accepted: 08/06/2017] [Indexed: 01/05/2023]
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37
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Li S, Zhu Z, Pinto CA, Barba FJ, He J, Montesano D, Saraiva JA. Evaluation of gliadins-diglycosylated cyanidins interaction from litchi pericarp through ultraviolet and fluorescence measurements. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1372471] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Shuyi Li
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan China
| | - Zhenzhou Zhu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan China
| | - Carlos A. Pinto
- Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturais e Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Francisco J. Barba
- Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Universitat de València, València, Spain
| | - Jingren He
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan China
| | - Domenico Montesano
- Dipartimento di Scienze Farmaceutiche, Sezione di Scienza degli Alimenti e Nutrizione, Università di Perugia, Perugia, Italy
| | - Jorge A. Saraiva
- Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturais e Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
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38
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Rodriguez-Amaya DB, Amaya-Farfan J. Nutritional and Functional Attributes of Fruit Products. FOOD ENGINEERING SERIES 2018. [DOI: 10.1007/978-1-4939-3311-2_3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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39
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Pereira E, Antonio A, Barreira JCM, Santos-Buelga C, Barros L, Ferreira ICFR. How gamma and electron-beam irradiations modulate phenolic profile expression in Melissa officinalis L. and Melittis melissophyllum L. Food Chem 2017; 240:253-258. [PMID: 28946270 DOI: 10.1016/j.foodchem.2017.07.113] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2017] [Revised: 07/13/2017] [Accepted: 07/24/2017] [Indexed: 12/30/2022]
Abstract
Owing to the overall increase in herbal infusions' consumption, there's a progressively higher need of suitable plant material, as well as adequate conservation techniques to maintain its quality. Among, the available technologies, irradiation is gaining interest as a feasible preservation method. In line with this approach, this wok was designed to evaluate the effects of electron-beam and gamma irradiation over the phenolic profiles of two plant species Melissa officinalis L. (LB) and Melittis melissophyllum L. (BB). Individual phenolics were characterized by high-performance liquid chromatography coupled to a diode array detector and a mass spectrometer (HPLC-DAD-ESI/MS). Irradiated samples showed a general increase in individual phenolic contents, especially in lithospermic acid A in LB and 5-O-caffeoylquinic acid in BB. Thus, this study revealed the potential usefulness of both conservation technologies when employed to this type of plants.
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Affiliation(s)
- Eliana Pereira
- Centrode Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal; GIP-USAL, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain
| | - Amilcar Antonio
- Centrode Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal
| | - João C M Barreira
- Centrode Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal
| | - Celestino Santos-Buelga
- GIP-USAL, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain
| | - Lillian Barros
- Centrode Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal
| | - Isabel C F R Ferreira
- Centrode Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal.
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40
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Subcritical Water Technology for Extraction of Phenolic Compounds from Chlorella sp. Microalgae and Assessment on Its Antioxidant Activity. Molecules 2017; 22:molecules22071105. [PMID: 28671617 PMCID: PMC6152142 DOI: 10.3390/molecules22071105] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 06/21/2017] [Accepted: 06/22/2017] [Indexed: 11/20/2022] Open
Abstract
Chlorella sp. microalgae is a potential source of antioxidants and natural bioactive compounds used in the food and pharmaceutical industries. In this study, a subcritical water (SW) technology was applied to determine the phenolic content and antioxidant activity of Chlorella sp. This study focused on maximizing the recovery of Chlorella sp. phenolic content and antioxidant activity measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay as a function of extraction temperature (100–250 °C), time (5–20 min) and microalgae concentration (5–20 wt. %) using response surface methodology. The optimal operating conditions for the extraction process were found to be 5 min at 163 °C with 20 wt. % microalgae concentration, which resulted in products with 58.73 mg gallic acid equivalent (GAE)/g phenolic content and 68.5% inhibition of the DPPH radical. Under optimized conditions, the experimental values were in close agreement with values predicted by the model. The phenolic content was highly correlated (R² = 0.935) with the antioxidant capacity. Results indicated that extraction by SW technology was effective and that Chlorella sp. could be a useful source of natural antioxidants.
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41
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Woinaroschy A, Damşa F. Multiobjective Optimization of Total Monomeric Anthocyanins and Total Flavonoids Contents in Ultrasound-Assisted Extraction from Purple Potato Tubers. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12422] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Alexandru Woinaroschy
- Department of Chemical and Biochemical Engineering; Politehnica University of Bucharest; Bucharest Romania
- Academy of Technical Sciences of Romania; Bucharest Romania
| | - Florentina Damşa
- Department of Chemical and Biochemical Engineering; Politehnica University of Bucharest; Bucharest Romania
- National Institute of Research and Development for Potato and Sugar Beet; Braşov Romania
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42
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Evaluation of phenolic compounds composition, antioxidant activity and bioavailability of phenols in dried thistle flower. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-016-9386-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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43
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Chandrasekar V, Belur PD, Regupathi I. Effect of hydroxybenzoic acids antioxidants on the oxidative stability of sardine oil. RESOURCE-EFFICIENT TECHNOLOGIES 2016. [DOI: 10.1016/j.reffit.2016.11.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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44
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Ferreira CD, Ziegler V, El Halal SLM, Vanier NL, Zavareze EDR, de Oliveira M. Characteristics of starch isolated from black beans (Phaseolus vulgaris
L.) stored for 12 months at different moisture contents and temperatures. STARCH-STARKE 2016. [DOI: 10.1002/star.201600229] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | - Valmor Ziegler
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas, RS Brazil
| | | | - Nathan Levien Vanier
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas, RS Brazil
| | | | - Maurício de Oliveira
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas, RS Brazil
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45
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Coelho M, Rocha C, Cunha L, Cardoso L, Alves L, Lima R, Pereira M, Campos F, Pintado M. Influence of harvesting factors on sensory attributes and phenolic and aroma compounds composition of Cymbopogon citratus leaves infusions. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.07.008] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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46
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Silva NL, Crispim JM, Vieira RP. Kinetic and Thermodynamic Analysis of Anthocyanin Thermal Degradation in Acerola (Malpighia emarginata D.C.) Pulp. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13053] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Naiara L. Silva
- Federal Institute of Education, Science and Technology of South of Minas Gerais - IFSULDEMINAS; 37550-000 Pouso Alegre MG Brazil
| | - Jacyelli M.S. Crispim
- Federal Institute of Education, Science and Technology of South of Minas Gerais - IFSULDEMINAS; 37550-000 Pouso Alegre MG Brazil
| | - Roniérik P. Vieira
- Federal Institute of Education, Science and Technology of South of Minas Gerais - IFSULDEMINAS; 37550-000 Pouso Alegre MG Brazil
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47
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A Continuous Procedure Based on Column Chromatography to Purify Anthocyanins from Schisandra chinensis by a Macroporous Resin plus Gel Filtration Chromatography. Molecules 2016; 21:molecules21020204. [PMID: 26861279 PMCID: PMC6274299 DOI: 10.3390/molecules21020204] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2015] [Accepted: 02/03/2016] [Indexed: 12/02/2022] Open
Abstract
In our previous study, as natural food colorants and antioxidants, the color and content stabilities of Schisandra chinensis (S. chinensis) anthocyanins were investigated. In this work, the purification process parameters of S. chinensis anthocyanins using a macroporous resin and gel filtration chromatography were evaluated. The optimized parameters of static adsorption and desorption were as follows. The selected resin is HPD-300 (nonpolar copolymer styrene type resin), and the anthocyanins adsorption saturation capacity of HPD-300 resin was 0.475 mg/g dry resin. Adsorption time was 4 h, and 0.517 mg/mL of S. chinensis anthocyanins was adsorbed on the resin column with a flow rate of 39 mL/h (3 BV/h). After adsorption, the anthocyanins were completely desorpted with 2.5 BV of 90% (v/v) ethanol solution, and the desorption flow rate was 13 mL/h (1 BV/h). After purification by dynamic adsorption and desorption, the anthocyanins content in the effluent increased from 47.6 mg/g to 128.4 mg/g, the purity of anthocyanins increased six-fold from 5.08% to 30.43%, and the anthocyanins recovery was 96.5%. The major constituent of S. chinensis anthocyanins was isolated with Bio-Gel P2 gel filtration chromatography, and it was detected by liquid chromatography electrospray ionisation tandem mass spectrometry (LC-ESI-MS) as cyanidin-3-O-xylosylrutinoside. Moreover, the antioxidant activities of S. chinensis anthocyanins were investigated. After purification using the HPD-300 resin, the antioxidant activities of anthocyanins were increased 1.2-fold (FRAP) and 1.7-fold (ABTS).
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48
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Advances in phenolic compounds analysis of aromatic plants and their potential applications. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.06.009] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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49
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Determination of anthocyanins in cherry and cranberry by high-performance liquid chromatography–electrospray ionization–mass spectrometry. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2524-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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50
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Subcritical Water Extraction of Bioactive Compounds from Plants and Algae: Applications in Pharmaceutical and Food Ingredients. FOOD ENGINEERING REVIEWS 2015. [DOI: 10.1007/s12393-015-9119-x] [Citation(s) in RCA: 67] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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