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Bhat I, Jose NM, Mamatha BS. Oxidative stability of lutein on exposure to varied extrinsic factors. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:987-995. [PMID: 36908359 PMCID: PMC9998772 DOI: 10.1007/s13197-022-05430-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/04/2022] [Accepted: 03/15/2022] [Indexed: 10/25/2022]
Abstract
Pre-processing treatments performed on lutein sources can cause it to degrade, generating superfluous metabolites and lowering lutein's bioactivity. However, evidences suggesting extent of reduction in functional stability of lutein on exposure to such treatment conditions are nil. This study is first of its kind, where we attempted to gain clarity on the extent of degradation caused by the changes in temperature (40-100 °C), pH (2-8) and duration of such treatments. Increase (3.9 folds) in lutein loss within an hour at 40 °C occurred when pH was lowered from 8 to 2. Increase (1.7 folds) in lutein loss at neutral pH and 40 °C occurred when duration of exposure was increased from 1 to 4 h. Besides, lutein loss significantly increased on rising the temperature by every 10 °C. The functional stability of lutein in relation to its degradation was also studied by monitoring its radical scavenging activity. While lutein is highly unstable, lutein structure and its respective bioactivity can be significantly (p < 0.05) retained (< 12.44% and > 54.87% respectively) by maintaining the operating conditions at higher pH (7-8) and lower temperatures (40-50 °C) for a short period of time (< 1 h). Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05430-3.
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Affiliation(s)
- Ishani Bhat
- Nitte University Center for Science Education and Research (NUCSER), Nitte (Deemed to Be University), Paneer Campus, Deralakatte, Mangaluru, Karnataka 575018 India
| | - Nimmy Mol Jose
- Nitte University Center for Science Education and Research (NUCSER), Nitte (Deemed to Be University), Paneer Campus, Deralakatte, Mangaluru, Karnataka 575018 India
| | - Bangera Sheshappa Mamatha
- Nitte University Center for Science Education and Research (NUCSER), Nitte (Deemed to Be University), Paneer Campus, Deralakatte, Mangaluru, Karnataka 575018 India
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2
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Genetic factors involved in modulating lutein bioavailability. Nutr Res 2021; 91:36-43. [PMID: 34134039 DOI: 10.1016/j.nutres.2021.04.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 04/20/2021] [Accepted: 04/27/2021] [Indexed: 11/24/2022]
Abstract
Lutein exhibits effective antioxidant activity conferring protective action against oxidative stress in age-related macular degeneration and cognitive decline. The inability to synthesize these compounds by the human body and the necessity to combat day-to-day oxidative stress prioritizes daily consumption of lutein. However, the bioavailability of the orally consumed lutein largely depends on its gastrointestinal absorption and subsequent metabolism which is in turn governed by various intrinsic and extrinsic factors. One of the most important yet least studied factors is the genetic make-up of an individual. The proteins that partake in the absorption, transportation, metabolism and excretion of lutein are encoded by the genes that experience inter-individual variability. Reports suggest that the unanimous effect of phenotypes resulting from such inter-individual variability in the genes of interest causes modulation of lutein bioavailability which is discussed in detail in this review article. However, despite the available reports, a community-based approach to a larger population is required to obtain a stronger understanding of the relationship between inter-individual variability among these genes and lutein bioavailability. Such an understanding of nutrigenetics could not only pave a way to decipher mechanisms that modulate lutein bioavailability but also help in setting the dosage requirements of each patient.
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3
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Influence of germ storage from different corn genotypes on technological properties and fatty acid, tocopherol, and carotenoid profiles of oil. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03723-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Colín-Chávez C, Virgen-Ortiz JJ, Serrano-Rubio LE, Martínez-Téllez MA, Astier M. Comparison of nutritional properties and bioactive compounds between industrial and artisan fresh tortillas from maize landraces. Curr Res Food Sci 2020; 3:189-194. [PMID: 32914134 PMCID: PMC7473334 DOI: 10.1016/j.crfs.2020.05.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Consumers are seeking for native-traditional foods to improve their intake of both nutrients and health-promoting phytochemicals. This study was designed to evaluate the difference in content of nutrients and bioactive compounds from handmade tortillas elaborated by a small-scale artisan producer and tortillas sold by a large food retailer available to consumers. All tortillas were analyzed for chemical composition, dietary fiber, calcium and phytochemical content, antioxidant capacity, and phenolic acids profile. Chemical and nutritional variation in the tortillas was estimated using principal component analysis. Data showed that artisan tortillas made from blue and white maize landraces had significantly (p < 0.05) higher content of nutritional and bioactive compounds compared to those of the supermarket. Handmade blue maize tortillas (HBMT) had a high content of free phenolics content and the highest antioxidant capacity (DPPH and ABTS methods), which was around 1.7–2.1 fold higher than that of commercially produced white maize tortillas (CWMT). Total dietary fiber was higher in HBMT (15.7 ± 1.06 g/100 g) than in CWMT (11.6 ± 0.96 g/100 g). CWMT had the lowest calcium content (42.1 ± 0.9 mg/100 g) compared to handmade tortillas (155.5 ± 4.5 mg/100 g). HPLC results indicated the presence of ferulic, p-coumaric, caffeic, syringic and 4-hydroxybenzoic acids. Interestingly, handmade tortillas from blue maize had 4.5-fold ferulic acid content compared with commercially produced white maize tortillas, consequently it can be a good source of phenolic antioxidants, particularly ferulic acid. This study showed that artisan fresh tortillas had superior nutritional-nutraceutical properties compared to CWMT. Blue tortillas (BT) are a source of nutrients and health-promoting phytochemicals. BT possessed the highest content of dietary fiber, phenolic acids, and anthocyanins. BT had 4.5-fold high ferulic acid compared with commercial white maize tortillas. Importance of tortillas food data generated on people nutrition has been highlighted.
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Affiliation(s)
- Citlali Colín-Chávez
- CONACYT - Centro de Investigación en Alimentación y Desarrollo, A.C. - CIDAM, Km. 8 Antigua Carretera a Pátzcuaro s/n, C.P. 58341, Morelia, Michoacán, México
| | - Jose J Virgen-Ortiz
- CONACYT - Centro de Investigación en Alimentación y Desarrollo, A.C. - CIDAM, Km. 8 Antigua Carretera a Pátzcuaro s/n, C.P. 58341, Morelia, Michoacán, México
| | - Luis E Serrano-Rubio
- CONACYT - Centro de Investigación en Alimentación y Desarrollo, A.C. - CIDAM, Km. 8 Antigua Carretera a Pátzcuaro s/n, C.P. 58341, Morelia, Michoacán, México
| | - Miguel A Martínez-Téllez
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas 46, C.P. 83304, Hermosillo, Sonora, México
| | - Marta Astier
- Centro de Investigaciones en Geografía Ambiental, Universidad Nacional Autónoma de México, Antigua Carretera a Pátzcuaro 8701, C.P. 58190, Morelia, Michoacán, México
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Bhat I, Yathisha UG, Karunasagar I, Mamatha BS. Nutraceutical approach to enhance lutein bioavailability via nanodelivery systems. Nutr Rev 2020; 78:709-724. [DOI: 10.1093/nutrit/nuz096] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Abstract
Abstract
Lutein, a potent dietary carotenoid, has considerable biological activity and confers protection against age-related macular degeneration. Its bioavailability following consumption, however, depends on its rate of degradation. Nanodelivery systems with improved efficacy and stability are currently being developed to increase the bioavailability of lutein. This review examines nutraceutical approaches used in the development of such nanodelivery systems. It describes the methods of lutein preparation, the characteristics of various delivery systems, and the lutein delivery profile. In order to enhance lutein loading, provide electrostatic stabilization, and achieve the controlled release of lutein, adjuvants such as dextran moieties, whey proteins, medium-chain triglycerides, and chitosan polymers can be used to effectively reduce the particle size (< 70 nm) and improve encapsulation efficiency (to 99.5%). The improved bioavailability of lutein via nanocrystals incorporated into rapidly dissolving films for oral consumption is a new area of exploratory research. This review aims to provide clarity about current research aimed at enhancing the bioavailability of lutein through the development of nanodelivery systems.
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Affiliation(s)
- Ishani Bhat
- Department of Food Safety and Nutrition, Nitte University Center for Science Education and Research, Nitte (Deemed to be University), Mangaluru, Karnataka, India
| | - Undiganalu Gangadharappa Yathisha
- Department of Food Safety and Nutrition, Nitte University Center for Science Education and Research, Nitte (Deemed to be University), Paneer Campus, Deralakatte, Mangaluru, Karnataka, India
| | - Iddya Karunasagar
- Nitte (Deemed to be University), Deralakatte, Mangaluru, Karnataka, India
| | - Bangera Sheshappa Mamatha
- Department of Food Safety and Nutrition, Nitte University Center for Science Education and Research, Nitte (Deemed to be University), Paneer Campus, Deralakatte, Mangaluru, Karnataka, India
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Escalante-Aburto A, Mariscal-Moreno RM, Santiago-Ramos D, Ponce-García N. An Update of Different Nixtamalization Technologies, and Its Effects on Chemical Composition and Nutritional Value of Corn Tortillas. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1649693] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
| | - Rosa María Mariscal-Moreno
- Departamento de Ingeniería Industrial, Universidad Politécnica de Francisco I. Madero, Tepatepec, México
| | | | - Néstor Ponce-García
- Facultad de Ciencias Agrícolas, UAEMex Campus Universitario “El Cerrillo”, Toluca, Estado de México
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Rocha-Villarreal V, Hoffmann JF, Vanier NL, Serna-Saldivar SO, García-Lara S. Hydrothermal treatment of maize: Changes in physical, chemical, and functional properties. Food Chem 2018; 263:225-231. [DOI: 10.1016/j.foodchem.2018.05.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2018] [Revised: 04/30/2018] [Accepted: 05/01/2018] [Indexed: 11/26/2022]
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Buitimea-Cantúa NE, de la Rosa-Millán J. Physicochemical, textural, and in vitro starch digestion properties of nixtamalized maize flour and tortillas enriched with sorghum (Sorghum bicolor(L.) Moench) bran. Cereal Chem 2018. [DOI: 10.1002/cche.10101] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Nydia E. Buitimea-Cantúa
- Tecnologico de Monterrey; Escuela de Ingeniería y Ciencias; Centro de Biotecnología-FEMSA; Monterrey México
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Rosales A, Agama-Acevedo E, Arturo Bello-Pérez L, Gutiérrez-Dorado R, Palacios-Rojas N. Effect of Traditional and Extrusion Nixtamalization on Carotenoid Retention in Tortillas Made from Provitamin A Biofortified Maize (Zea mays L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8289-8295. [PMID: 27758103 DOI: 10.1021/acs.jafc.6b02951] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Provitamin A (proVA) enhanced maize was developed to help alleviate vitamin A deficiency in maize-consuming populations. Nixtamalization (lime-cooking process) is the most commonly used maize-preparation method in Mexico and Central America. In this study, the effect of traditional nixtamalization (TN) and nixtamalized extrusion (NE) on proVA retention was evaluated. Kernel conversion to TN dough led to high proVA apparent retention (>100%), while kernel conversion to NE flour led to lower retention (85%). However, TN tortilla proVA carotenoid concentration was similar to the kernels' original concentration and slightly higher in NE tortillas. Genotypic variation has a strong effect on proVA retention in TN dough and NE flour, but no such variation in proVA retention was observed in tortillas. Tortillas prepared with proVA-enhanced maize, using either TN or NE, are a good source of proVA carotenoids. Also, dough made using TN and proVA-enhanced maize is a high proVA-content ingredient for other food products.
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Affiliation(s)
- Aldo Rosales
- Centro de Desarrollo de Productos Bióticos del Instituto Politécnico Nacional , Kilometer 8.5 Carretera Yautepec-Jojutla, Colonia San Isidro, Apartado Postal 24, 62731 Yautepec, Morelos, Mexico
- Global Maize Program, International Maize and Wheat Improvement Center (CIMMYT), CIMMYT Research Station , Kilometer 45 Carretera Mexico-Veracruz, El Batan, Texcoco, CP 56237, Estado de México, Mexico
| | - Edith Agama-Acevedo
- Centro de Desarrollo de Productos Bióticos del Instituto Politécnico Nacional , Kilometer 8.5 Carretera Yautepec-Jojutla, Colonia San Isidro, Apartado Postal 24, 62731 Yautepec, Morelos, Mexico
| | - Luis Arturo Bello-Pérez
- Centro de Desarrollo de Productos Bióticos del Instituto Politécnico Nacional , Kilometer 8.5 Carretera Yautepec-Jojutla, Colonia San Isidro, Apartado Postal 24, 62731 Yautepec, Morelos, Mexico
| | - Roberto Gutiérrez-Dorado
- Programa Regional del Noroeste para el Doctorado en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa , Culiacán, Sinaloa 80010, Mexico
| | - Natalia Palacios-Rojas
- Global Maize Program, International Maize and Wheat Improvement Center (CIMMYT), CIMMYT Research Station , Kilometer 45 Carretera Mexico-Veracruz, El Batan, Texcoco, CP 56237, Estado de México, Mexico
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Suri DJ, Tanumihardjo SA. Effects of Different Processing Methods on the Micronutrient and Phytochemical Contents of Maize: From A to Z. Compr Rev Food Sci Food Saf 2016; 15:912-926. [DOI: 10.1111/1541-4337.12216] [Citation(s) in RCA: 60] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2016] [Accepted: 05/18/2016] [Indexed: 01/23/2023]
Affiliation(s)
- Devika J. Suri
- Dept. of Nutritional Sciences; Univ. of Wisconsin-Madison; Madison WI 53706 USA
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Corrales-Bañuelos AB, Cuevas-Rodríguez EO, Gutiérrez-Uribe JA, Milán-Noris EM, Reyes-Moreno C, Milán-Carrillo J, Mora-Rochín S. Carotenoid composition and antioxidant activity of tortillas elaborated from pigmented maize landrace by traditional nixtamalization or lime cooking extrusion process. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.02.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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