Preparation of Novel Iodized Salt with Natural Iodine-Rich Sources by Spray Drying

Marine products are rich in not only micronutrients but also iodine content. However, the applications of iodine in marine products in the food industry have not been studied extensively. Therefore, in this study, a novel iodized salt was prepared through a simple method for iodine extraction from natural iodine-rich sources and spray drying. Laminaria ochroleuca (kombu), Porphyra umbilicalis (nori), Undaria pinnatifida (wakame), and Haliotis discus hannai (abalone) were selected as natural iodine-rich sources. Through hot water extraction, iodine was extracted from the iodine-rich sources and iodized salt was successfully prepared with extracted iodine and sea salt by spray drying; extraction efficiency varied from 64.88% to 129.67%; yield, 38.45% to 57.09%; loading efficiency, 99.34% to 124.08%. Chemical interactions were assessed using Fourier transform infrared spectroscopy (FT-IR) and thermal dynamics was evaluated using differential scanning calorimetry (DSC). Morphology of the salt crystals was studied using scanning electron microscopy (SEM). Furthermore, a storage test was performed to investigate iodine loss due to temperature, relative humidity, and oxidation for 10 weeks in harsh condition. On comparing our salt with commercial products, novel iodized salts displayed similar or superior stability. Therefore, the novel iodized salt prepared in this study can be applied in the food industry.

PRACTICAL APPLICATION

Iodine is essential trace element and plays a key role in our body. Marine products such as Laminaria ochroleuca (Kombu), Porphyra umbilicalis (nori), Undaria pinnatifida (wakame), and Haliotis discus hannai (abalone) are known as iodine rich-sources. These products have high level of iodine, but iodine in marine products has not been used widely for food industry. Therefore, using iodine in natural sources, novel iodized salt was prepared with simple method (hot water extraction and spray drying). The novel iodized salt prepared in this study can be applied in the food industry.

Tamarind seed coat extract restores reactive oxygen species through attenuation of glutathione level and antioxidant enzyme expression in human skin fibroblasts in response to oxidative stress

OBJECTIVE

To investigate the role and mechanism of tamarind seed coat extract (TSCE) on normal human skin fibroblast CCD-1064Sk cells under normal and oxidative stress conditions induced by hydrogen peroxide (H2O2).

METHODS

Tamarind seed coats were extracted with boiling water and then partitioned with ethyl acetate before the cell analysis. Effect of TSCE on intracellular reactive oxygen species (ROS), glutathione (GSH) level, antioxidant enzymes such as superoxide dismutase (SOD), glutathione peroxidase (GPx) and catalase activity including antioxidant protein expression was investigated.

RESULTS

TSCE significantly attenuated intracellular ROS in the absence and presence of H2O2 by increasing GSH level. In the absence of H2O2, TSCE significantly enhanced SOD and catalase activity but did not affected on GPx. Meanwhile, TSCE significantly increased the protein expression of SOD and GPx in H2O2-treated cells.

CONCLUSIONS

TSCE exhibited antioxidant activities by scavenging ROS, attenuating GSH level that could protect human skin fibroblast cells from oxidative stress. Our results highlight the antioxidant mechanism of tamarind seed coat through an antioxidant enzyme system, the extract potentially benefits for health food and cosmeceutical application of tamarind seed coat.