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Shen Z, Dai J, Yang X, Liu Y, Liu L, Huang Y, Wang L, Chen P, Chen X, Zhang C, Zhao J, Yang X, Wang Q. Comparison of sea buckthorn fruit oil nanoemulsions stabilized by protein-polysaccharide conjugates prepared using β-glucan from various sources. Food Chem 2024; 457:140098. [PMID: 38901345 DOI: 10.1016/j.foodchem.2024.140098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 05/22/2024] [Accepted: 06/12/2024] [Indexed: 06/22/2024]
Abstract
To understand the influence of β-glucans structure on the emulsifying properties of protein-polysaccharide conjugates, sodium caseinate (NaCas) was utilized to form glycosylation conjugates with varying degrees of glycosylation (10.68-17.50%) using three β-glucans from bacteria, yeast, and oats. This process induced alterations in the secondary structure of protein. The nanoemulsions prepared with the glycosylated conjugates exhibited superior stability compared to those formulated solely with NaCas, particularly under conditions of drastic pH fluctuations and extended storage periods. The nanoemulsion prepared with the NaCas-Salecan conjugate demonstrated exceptional stability at pH 4 and 6, or storage for 20 days. Additionally, it significantly attenuated the oxidation of unsaturated fatty acids and exhibited the lowest levels of aggregation, flocculation, and free fatty acid release rate during in vitro digestion. This study suggested the potential of the NaCas-Salecan conjugates in enhancing the stability of nanoemulsions and facilitating the colorectal-targeted delivery of sea buckthorn fruit oil.
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Affiliation(s)
- Ziyi Shen
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, PR China
| | - Juan Dai
- School of Laboratory Medicine, Chengdu Medical College, Chengdu, 610500, PR China
| | - Xinyue Yang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, PR China
| | - Yao Liu
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, PR China
| | - Lei Liu
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, PR China
| | - YuKun Huang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, PR China
| | - Lijun Wang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, PR China
| | - Pengfei Chen
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, PR China
| | - Xianggui Chen
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, PR China
| | - Chisong Zhang
- Chengdu Academy of Agriculture and Forestry Sciences, Chengdu, 610500, PR China
| | - Juan Zhao
- Sichuan Synlight Biotech Ltd., Chengdu, 610000, PR China
| | - Xiao Yang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, PR China.
| | - Qin Wang
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, United States.
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2
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Xu Y, Yang X, Zhang J, Zhou X, Luo L, Zhang Q. Visual analysis of sea buckthorn fruit moisture content based on deep image processing technology. Food Chem 2024; 453:139558. [PMID: 38781892 DOI: 10.1016/j.foodchem.2024.139558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Revised: 04/11/2024] [Accepted: 05/02/2024] [Indexed: 05/25/2024]
Abstract
The effect of moisture content changes during drying processing on the appearance of sea buckthorn was studied. Using computer vision methods and various image processing methods to collect and analyze images during the drying process of sea buckthorn fruit. Sea buckthorn is dried in a drying oven at a temperature of 65 °C and Level 1 wind speed conditions. The images of the entire drying process of sea buckthorn fruit were collected at 30-min intervals. Deep mining and transformation of image information through various image processing methods. By calibrating and modeling the color components, real-time online detection of the moisture content of sea buckthorn fruit can be achieved. After modeling, this article attempted to use LSTM (Long Short Term Memory) to predict the appearance of sea buckthorn fruit with supercritical moisture content. Different agricultural products adapt to different color spaces, but after standard modeling with a certain amount of data, applying color components to detect moisture content is a very good method.
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Affiliation(s)
- Yu Xu
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832000, China
| | - Xuhai Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832000, China; Engineering Research Center for Production Mechanization of Oasis Characteristic Cash Crop, Ministry of Education, Shihezi 832000, China; Xinjiang Production and Construction Corps Key Laboratory of Modern Agricultural Machinery, Shihezi 832000, China
| | - Junyi Zhang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832000, China
| | - Xiang Zhou
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832000, China
| | - Liwei Luo
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832000, China
| | - Qian Zhang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832000, China; Engineering Research Center for Production Mechanization of Oasis Characteristic Cash Crop, Ministry of Education, Shihezi 832000, China; Xinjiang Production and Construction Corps Key Laboratory of Modern Agricultural Machinery, Shihezi 832000, China.
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3
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Abliz A, Huang Y, Rouzi R, Xu D, Gao Y, Liu J. Effects of Emulsifiers on Physicochemical Properties and Carotenoids Bioaccessibility of Sea Buckthorn Juice. Foods 2024; 13:1972. [PMID: 38998478 PMCID: PMC11241759 DOI: 10.3390/foods13131972] [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: 05/21/2024] [Revised: 06/19/2024] [Accepted: 06/20/2024] [Indexed: 07/14/2024] Open
Abstract
The need to improve the physicochemical properties of sea buckthorn juice and the bioavailability of carotenoids is a major challenge for the field. The effects of different natural emulsifiers, such as medium-chain triglycerides (MCTs), tea saponins (TSs) and rhamnolipids (Rha), on the physical and chemical indexes of sea buckthorn juice were studied. The particle size of sea buckthorn juice and the carotenoids content were used as indicators for evaluation. The effects of different addition levels of MCT, Rha and TS on the bioavailability of carotenoids in sea buckthorn juice were investigated by simulating human in vitro digestion tests. The results showed that those emulsifiers, MCT, Rha and TS, can significantly reduce the particle size and particle size distribution of sea buckthorn juice, improve the color, increase the soluble solids content, turbidity and physical stability and protect the carotenoids from degradation. When the addition amount of Rha was 1.5%, the total carotenoids content (TCC) of sea buckthorn juice increased by 45.20%; when the addition amount of TS was 1.5%, the total carotenoids content (TCC) of sea buckthorn juice increased by 37.95%. Furthermore, the bioaccessibility of carotenoids was increased from 36.90 ± 2.57% to 54.23 ± 4.17% and 61.51 ± 4.65% through in vitro digestion by Rha and TS addition, respectively. However, the total carotenoids content (TCC) of sea buckthorn juice and bioaccessibility were not significantly different with the addition of MCT. In conclusion, the findings of this study demonstrate the potential of natural emulsifiers, such as MCT, Rha and TS, to significantly enhance the physicochemical properties and bioavailability of carotenoids in sea buckthorn juice, offering promising opportunities for the development of functional beverages with improved nutritional benefits.
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Affiliation(s)
- Arzigül Abliz
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanan Huang
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Reziwanguli Rouzi
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Duoxia Xu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jinfang Liu
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
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4
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Cui R, Zhang C, Pan ZH, Hu TG, Wu H. Probiotic-fermented edible herbs as functional foods: A review of current status, challenges, and strategies. Compr Rev Food Sci Food Saf 2024; 23:e13305. [PMID: 38379388 DOI: 10.1111/1541-4337.13305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Revised: 01/16/2024] [Accepted: 01/22/2024] [Indexed: 02/22/2024]
Abstract
Recently, consumers have become increasingly interested in natural, health-promoting, and chronic disease-preventing medicine and food homology (MFH). There has been accumulating evidence that many herbal medicines, including MFH, are biologically active due to their biotransformation through the intestinal microbiota. The emphasis of scientific investigation has moved from the functionally active role of MFH to the more subtle role of biotransformation of the active ingredients in probiotic-fermented MFH and their health benefits. This review provides an overview of the current status of research on probiotic-fermented MFH. Probiotics degrade toxins and anti-nutritional factors in MFH, improve the flavor of MFH, and increase its bioactive components through their transformative effects. Moreover, MFH can provide a material base for the growth of probiotics and promote the production of their metabolites. In addition, the health benefits of probiotic-fermented MFH in recent years, including antimicrobial, antioxidant, anti-inflammatory, anti-neurodegenerative, skin-protective, and gut microbiome-modulating effects, are summarized, and the health risks associated with them are also described. Finally, the future development of probiotic-fermented MFH is prospected in combination with modern development technologies, such as high-throughput screening technology, synthetic biology technology, and database construction technology. Overall, probiotic-fermented MFH has the potential to be used in functional food for preventing and improving people's health. In the future, personalized functional foods can be expected based on synthetic biology technology and a database on the functional role of probiotic-fermented MFH.
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Affiliation(s)
- Rui Cui
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Cong Zhang
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Zhen-Hui Pan
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Teng-Gen Hu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Hong Wu
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
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5
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Wu D, Yang Z, Li J, Huang H, Xia Q, Ye X, Liu D. Optimizing the Solvent Selection of the Ultrasound-Assisted Extraction of Sea Buckthorn ( Hippophae rhamnoides L.) Pomace: Phenolic Profiles and Antioxidant Activity. Foods 2024; 13:482. [PMID: 38338617 PMCID: PMC10855374 DOI: 10.3390/foods13030482] [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: 01/08/2024] [Revised: 01/25/2024] [Accepted: 01/31/2024] [Indexed: 02/12/2024] Open
Abstract
Sea buckthorn pomace (SBP) is a by-product of sea buckthorn processing that is rich in bioactive compounds. In this study, different active ingredients were extracted by using different solvents (water, methanol, ethanol, glycerol, ethyl acetate, and petroleum ether) combined with an ultrasonic assisted method. The correlation between the active ingredients and antioxidant properties of the extract was studied, which provided a research basis for the comprehensive utilization of SBP. This study revealed that the 75% ethanol extract had the highest total phenolic content (TPC) of 42.86 ± 0.73 mg GAE/g, while the 75% glycerol extract had the highest total flavonoid content (TFC) of 25.52 ± 1.35 mg RTE/g. The ethanol extract exhibited the strongest antioxidant activity at the same concentration compared with other solvents. The antioxidant activity of the ethanol, methanol, and glycerol extracts increased in a concentration-dependent manner. Thirteen phenolic compounds were detected in the SBP extracts using UPLC-MS/MS analysis. Notably, the 75% glycerol extract contained the highest concentration of all identified phenolic compounds, with rutin (192.21 ± 8.19 μg/g), epigallocatechin (105.49 ± 0.69 μg/g), and protocatechuic acid (27.9 ± 2.38 μg/g) being the most abundant. Flavonols were found to be the main phenolic substances in SBP. A strong correlation was observed between TPC and the antioxidant activities of SBP extracts. In conclusion, the choice of solvent significantly influences the active compounds and antioxidant activities of SBP extracts. SBP extracts are a valuable source of natural phenolics and antioxidants.
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Affiliation(s)
- Dan Wu
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (Z.Y.); (H.H.); (Q.X.); (X.Y.); (D.L.)
| | - Zhihao Yang
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (Z.Y.); (H.H.); (Q.X.); (X.Y.); (D.L.)
| | - Jiong Li
- Hangzhou Institute for Food and Drug Control, Hangzhou 310022, China;
| | - Huilin Huang
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (Z.Y.); (H.H.); (Q.X.); (X.Y.); (D.L.)
| | - Qile Xia
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (Z.Y.); (H.H.); (Q.X.); (X.Y.); (D.L.)
- Key Laboratory of Post-Harvest Handling of Fruits, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Xingqian Ye
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (Z.Y.); (H.H.); (Q.X.); (X.Y.); (D.L.)
| | - Donghong Liu
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (Z.Y.); (H.H.); (Q.X.); (X.Y.); (D.L.)
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6
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Gheorghita RE, Lupaescu AV, Gâtlan AM, Dabija D, Lobiuc A, Iatcu OC, Buculei A, Andriesi A, Dabija A. Biopolymers-Based Macrogels with Applications in the Food Industry: Capsules with Berry Juice for Functional Food Products. Gels 2024; 10:71. [PMID: 38247793 PMCID: PMC10815192 DOI: 10.3390/gels10010071] [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: 12/18/2023] [Revised: 01/13/2024] [Accepted: 01/16/2024] [Indexed: 01/23/2024] Open
Abstract
The present study focused on the development of gel-based capsules from sodium alginate and the fresh juice from different berries: chokeberry, sea buckthorn, and blueberry. Obtained through the extrusion method, the macrocapsules were added into yogurt, a well-known and consumed dairy product. In order to establish the changes that can occur for the food product, the samples were tested over 7 and 15 days of storage in refrigeration conditions. According to the results, the antioxidant activity increased during storage and gels can represent a good option for bioactive substances' encapsulation. Sensorial analysis performed indicated that consumers are open to consuming yogurt berry capsules and, according to the results observed in the scientific literature, they no longer rejected the product due to the bitterness and sourness of sea buckthorn or aronia. Sea buckthorn capsules were brighter (L*) than chokeberry and blueberry capsules due to carotene content and dark colors. Minimal diameter variations and small standard deviations (SD = 0.25/0.33) suggest that extrusion methods and the Caviar box are good for gel capsule development. Yogurt luminosity varied with capsules; control had the highest, followed by sea buckthorn yogurt. Samples with chokeberry and blueberry (dark) capsules had lower luminosity. Over 8 and 15 days, luminosity slightly decreased, while a* and b* (hue and saturation) increased. Post-storage, the sample with chokeberry capsules showed a light purple color, indicating color transfer from capsules, with increased antioxidant activity. Differences between the samples and control were less pronounced in the sample with sea buckthorn capsules. Values for color differences between yogurt samples during the storage period revealed the most significant difference during the first storage period (day 1-8), with blueberries showing the lowest difference, indicating the stability of the blueberry capsules' wall during storage.
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Affiliation(s)
- Roxana Elena Gheorghita
- College of Medicine and Biological Sciences, Stefan cel Mare University of Suceava, 13 University Street, 720229 Suceava, Romania; (R.E.G.); (A.V.L.); (A.L.); (O.C.I.)
| | - Ancuta Veronica Lupaescu
- College of Medicine and Biological Sciences, Stefan cel Mare University of Suceava, 13 University Street, 720229 Suceava, Romania; (R.E.G.); (A.V.L.); (A.L.); (O.C.I.)
- Suceava-Botoșani Regional Innovative Bioeconomy Cluster Association, Airport Street 1, 720134 Suceava, Romania
| | - Anca Mihaela Gâtlan
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, University Street 13, 720229 Suceava, Romania; (A.B.); (A.D.)
- SC Natur Logistics SRL, 720043 Suceava, Romania
| | - Dadiana Dabija
- Faculty of Economics, Administration and Business, Stefan cel Mare University of Suceava, Univeristy Street 13, 720229 Suceava, Romania;
| | - Andrei Lobiuc
- College of Medicine and Biological Sciences, Stefan cel Mare University of Suceava, 13 University Street, 720229 Suceava, Romania; (R.E.G.); (A.V.L.); (A.L.); (O.C.I.)
| | - Oana Camelia Iatcu
- College of Medicine and Biological Sciences, Stefan cel Mare University of Suceava, 13 University Street, 720229 Suceava, Romania; (R.E.G.); (A.V.L.); (A.L.); (O.C.I.)
| | - Amelia Buculei
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, University Street 13, 720229 Suceava, Romania; (A.B.); (A.D.)
| | | | - Adriana Dabija
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, University Street 13, 720229 Suceava, Romania; (A.B.); (A.D.)
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Zhang X, Li M, Zhu L, Geng Z, Liu X, Cheng Z, Zhao M, Zhang Q, Yang X. Sea Buckthorn Pretreatment, Drying, and Processing of High-Quality Products: Current Status and Trends. Foods 2023; 12:4255. [PMID: 38231612 DOI: 10.3390/foods12234255] [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: 09/30/2023] [Revised: 11/18/2023] [Accepted: 11/20/2023] [Indexed: 01/19/2024] Open
Abstract
Sea buckthorn is a kind of berry rich in nutritional and industrial value. Due to its thin skin, juicy pulp, and short shelf life, it is usually preserved via freezing methods or directly processed into sea buckthorn puree after harvest. It can also be dried and processed into products such as dried sea buckthorn fruit, freeze-dried sea buckthorn powder, and sea buckthorn oil. This review, therefore, provides an overview of the existing state of drying and high-quality processing of sea buckthorn. The effects of different pretreatment and drying techniques on the drying characteristics and quality of sea buckthorn and the existing problems of superior-quality processing of sea buckthorn products are summarised. The development trend of sea buckthorn drying methods and the ways to achieve high-quality processing of sea buckthorn products are indicated. These ways are mainly related to the following: (1) The application of combined pretreatment and drying techniques to find a balance between economy, ecology, and efficiency; (2) Introducing new online measurement and control technology into drying equipment; (3) Optimising the existing process to form a complete sea buckthorn industrial chain and develop the sea buckthorn deep-processing industry.
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Affiliation(s)
- Xuetao Zhang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Mengqing Li
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Lichun Zhu
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Zhihua Geng
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Xinyu Liu
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Zheyu Cheng
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Mengxu Zhao
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Qian Zhang
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, Ministry of Education, Shihezi 832003, China
| | - Xuhai Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
- Xinjiang Production and Construction Corps, Key Laboratory of Modern Agricultural Machinery, Shihezi 832003, China
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Slabu AI, Miu L, Ghibu E, Stavarache CE, Stan R, Teodorescu F. Bioconjugation of Vegetable Oils with UV Absorbers: New Approach in Skin Photoprotection. Molecules 2023; 28:7550. [PMID: 38005272 PMCID: PMC10674893 DOI: 10.3390/molecules28227550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 10/28/2023] [Accepted: 11/10/2023] [Indexed: 11/26/2023] Open
Abstract
We reported the tunable synthesis of new vegetable oil-UV filter bioconjugates using sea buckthorn oil (SBO) and p-methoxycinnamic acid (p-MCA) as an alternative to the common UV filter, ethylhexyl-p-methoxycinnamate (octinoxate). The synthetic strategy is based on the sustainable ring-opening reaction of epoxidized SBO with p-MCA in heterogenous catalysis in eco-friendly solvents. The amount of UV-absorptive moieties grafted on the triglyceride backbone is controlled by different epoxidation degrees as determined by NMR spectroscopy. The performance of the new UV-absorber bioconjugates was assessed by in vitro sun protection factor (SPF) measurements after inclusion in SBO-ethylcellulose (EC) oleogels and comparison with the SPF value of the SBO-EC-octinoxate oleogel with equivalent p-MCA acid moieties (10% wt/wt). The concentration obtained for the SBO-EC oleogel formulated with the bioconjugate with the lowest degree of functionalization, namely 55%, represents 45% of the SPF determined for the SBO-EC-octinoxate oleogel, regardless of the concentration of measured solutions. The new concept of vegetable oil-UV-absorber bioconjugates has potential UV-B photoprotective properties when included in oleogel formulations and deserves further investigation of their properties and stability including association with UV-A absorbers, respectively.
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Affiliation(s)
- Andrei Iulian Slabu
- “C. D. Nenitzescu” Institute of Organic and Supramolecular Chemistry of the Romanian Academy, 202 B Spl. Independenței, S6, 060023 Bucharest, Romania; (A.I.S.); (L.M.); (E.G.); (C.E.S.)
- Faculty of Chemical Engineering and Biotechnologies, National University of Science and Technology Politehnica of Bucharest, 1-7 Gh. Polizu Street, 011061 Bucharest, Romania;
| | - Laura Miu
- “C. D. Nenitzescu” Institute of Organic and Supramolecular Chemistry of the Romanian Academy, 202 B Spl. Independenței, S6, 060023 Bucharest, Romania; (A.I.S.); (L.M.); (E.G.); (C.E.S.)
- Faculty of Chemical Engineering and Biotechnologies, National University of Science and Technology Politehnica of Bucharest, 1-7 Gh. Polizu Street, 011061 Bucharest, Romania;
| | - Emilian Ghibu
- “C. D. Nenitzescu” Institute of Organic and Supramolecular Chemistry of the Romanian Academy, 202 B Spl. Independenței, S6, 060023 Bucharest, Romania; (A.I.S.); (L.M.); (E.G.); (C.E.S.)
- Faculty of Chemical Engineering and Biotechnologies, National University of Science and Technology Politehnica of Bucharest, 1-7 Gh. Polizu Street, 011061 Bucharest, Romania;
| | - Cristina Elena Stavarache
- “C. D. Nenitzescu” Institute of Organic and Supramolecular Chemistry of the Romanian Academy, 202 B Spl. Independenței, S6, 060023 Bucharest, Romania; (A.I.S.); (L.M.); (E.G.); (C.E.S.)
- Advanced Polymer Materials Group, National University of Science and Technology Politehnica of Bucharest, 1-7 Gh. Polizu Street, 011061 Bucharest, Romania
| | - Raluca Stan
- Faculty of Chemical Engineering and Biotechnologies, National University of Science and Technology Politehnica of Bucharest, 1-7 Gh. Polizu Street, 011061 Bucharest, Romania;
| | - Florina Teodorescu
- “C. D. Nenitzescu” Institute of Organic and Supramolecular Chemistry of the Romanian Academy, 202 B Spl. Independenței, S6, 060023 Bucharest, Romania; (A.I.S.); (L.M.); (E.G.); (C.E.S.)
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9
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Chen Y, Cai Y, Wang K, Wang Y. Bioactive Compounds in Sea Buckthorn and their Efficacy in Preventing and Treating Metabolic Syndrome. Foods 2023; 12:foods12101985. [PMID: 37238803 DOI: 10.3390/foods12101985] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 04/25/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Sea buckthorn (Hippophae rhamnoides L. or Elaeagnus rhamnoides L.) is a plant that has long been used as a Chinese herbal medicine. This species is known to contain numerous bioactive components, including polyphenols, fatty acids, vitamins, and phytosterols, which may be responsible for its medicinal value. In experiments both in vitro and in vivo (ranging from cell lines to animal models and human patients), sea buckthorn has shown positive effects on symptoms of metabolic syndrome; evidence suggests that sea buckthorn treatment can decrease blood lipid content, blood pressure, and blood sugar levels, and regulate key metabolites. This article reviews the main bioactive compounds present in sea buckthorn and discusses their efficacy in treating metabolic syndrome. Specifically, we highlight bioactive compounds isolated from distinct sea buckthorn tissues; their effects on abdominal obesity, hypertension, hyperglycemia, and dyslipidemia; and their potential mechanisms of action in clinical applications. This review provides key insight into the benefits of sea buckthorn, promoting future research of this species and expansion of sea buckthorn-based therapies for metabolic syndrome.
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Affiliation(s)
- Ying Chen
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China
| | - Yunfei Cai
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China
| | - Ke Wang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China
| | - Yousheng Wang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China
- Rizhao Huawei Institute of Comprehensive Health Industries, Shandong Keepfit Biotech. Co., Ltd., Rizhao 276800, China
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10
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Sevenich R, Gratz M, Hradecka B, Fauster T, Teufl T, Schottroff F, Chytilova LS, Hurkova K, Tomaniova M, Hajslova J, Rauh C, Jaeger H. Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting. Front Nutr 2023; 10:912824. [PMID: 36866052 PMCID: PMC9971502 DOI: 10.3389/fnut.2023.912824] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Accepted: 01/23/2023] [Indexed: 02/16/2023] Open
Abstract
Introduction Impact of processing on product characteristics, sustainability, traceability, authenticity, and public health along the food chain becomes more and more important not only to the producer but also to the customer and the trust of a consumer toward a brand. In recent years, the number of juices and smoothies containing so called super foods or fruits, which have been "gently pasteurized," has increased significantly. However, the term "gentle pasteurization" related to the application of emerging preservation technologies such as pulsed electric fields (PEF), high pressure processing (HPP) or ohmic heating (OH) is not clearly defined. Methods Therefore, the presented study investigated the influence of PEF, HPP, OH, and thermal treatment on quality characteristics and microbial safety of sea buckthorn syrup. Syrups from two different varieties were investigated under the following conditions HPP (600 MPa 4-8 min), OH (83°C and 90°C), PEF (29.5 kV/cm, 6 μs, 100 Hz), and thermal (88°C, hot filling). Analyses to test the influence on quality parameters like ascorbic acid (AA), flavonoids, carotenoids, tocopherols, antioxidant activity; metabolomical/chemical profiling (fingerprinting) via U-HPLC-HRMS/MS (here especially flavonoids and fatty acids); sensory evaluation, as well as microbial stability including storage, were conducted. Results and discussion Independent from the treatment, the samples were stable over 8 weeks of storage at 4°C. The influence on the nutrient content [Ascorbic acid (AA), total antioxidant activity (TAA), total phenolic compounds (TPC), tocopherols (Vit E)] was similar for all tested technologies. Employing statistical evaluation Principal Component Analysis (PCA) a clear clustering based on the processing technologies was observed. Flavonoids as well as fatty acids were significantly impacted by the type of used preservation technology. This was obvious during the storage time of PEF and HPP syrups, where enzyme activity was still active. The color as well as taste of the syrups were found to be more fresh-like for the HPP treated samples.
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Affiliation(s)
- Robert Sevenich
- Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin (TU Berlin), Berlin, Germany,Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany,*Correspondence: Robert Sevenich,
| | - Maximilian Gratz
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - Beverly Hradecka
- Department of Food Analysis and Nutrition, University of Chemistry and Technology (UCT), Prague, Czechia
| | - Thomas Fauster
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - Thomas Teufl
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - Felix Schottroff
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria,BOKU Core Facility Food and Bio Processing, University of Natural Resources and Life Sciences, Vienna, Austria
| | - Lucie Souckova Chytilova
- Department of Food Analysis and Nutrition, University of Chemistry and Technology (UCT), Prague, Czechia
| | - Kamila Hurkova
- Department of Food Analysis and Nutrition, University of Chemistry and Technology (UCT), Prague, Czechia
| | - Monika Tomaniova
- Department of Food Analysis and Nutrition, University of Chemistry and Technology (UCT), Prague, Czechia
| | - Jana Hajslova
- Department of Food Analysis and Nutrition, University of Chemistry and Technology (UCT), Prague, Czechia
| | - Cornelia Rauh
- Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin (TU Berlin), Berlin, Germany
| | - Henry Jaeger
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
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11
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Zhang S, Yu Z, Sun L, Ren H, Zheng X, Liang S, Qi X. An overview of the nutritional value, health properties, and future challenges of Chinese bayberry. PeerJ 2022; 10:e13070. [PMID: 35265403 PMCID: PMC8900607 DOI: 10.7717/peerj.13070] [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: 10/26/2021] [Accepted: 02/15/2022] [Indexed: 01/12/2023] Open
Abstract
Chinese bayberry (CB) is among the most popular and valuable fruits in China owing to its attractive color and unique sweet/sour taste. Recent studies have highlighted the nutritional value and health-related benefits of CB. CB has special biological characteristics of evergreen, special aroma, dioecious, nodulation, nitrogen fixation. Moreover, the fruits, leaves, and bark of CB plants harbor a number of bioactive compounds including proanthocyanidins, flavonoids, vitamin C, phenolic acids, and anthocyanins that have been linked to the anti-cancer, anti-oxidant, anti-inflammatory, anti-obesity, anti-diabetic, and neuroprotective properties and to the treatment of cardiovascular and cerebrovascular diseases. The CB fruits have been used to produce a range of products: beverages, foods, and washing supplies. Future CB-related product development is thus expected to further leverage the health-promoting potential of this valuable ecological resource. The present review provides an overview of the botanical characteristics, processing, nutritional value, health-related properties, and applications of CB in order to provide a foundation for further research and development.
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Affiliation(s)
- Shuwen Zhang
- Zhejiang Academy of Agricultural Sciences, Institute of Horticulture, Hangzhou, Jianggan, China
| | - Zheping Yu
- Zhejiang Academy of Agricultural Sciences, Institute of Horticulture, Hangzhou, Jianggan, China
| | - Li Sun
- Zhejiang Academy of Agricultural Sciences, Institute of Horticulture, Hangzhou, Jianggan, China
| | - Haiying Ren
- Zhejiang Academy of Agricultural Sciences, Institute of Horticulture, Hangzhou, Jianggan, China
| | - Xiliang Zheng
- Zhejiang Academy of Agricultural Sciences, Institute of Horticulture, Hangzhou, Jianggan, China
| | - Senmiao Liang
- Zhejiang Academy of Agricultural Sciences, Institute of Horticulture, Hangzhou, Jianggan, China
| | - Xingjiang Qi
- Zhejiang Academy of Agricultural Sciences, Institute of Horticulture, Hangzhou, Jianggan, China
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