1
|
Zeng W, Liu X, Chao Y, Wu Y, Qiu S, Lin B, Liu R, Tang R, Wu S, Xiao Z, Li C. The effect of extraction methods on the components and quality of Camellia oleifera oil: Focusing on the flavor and lipidomics. Food Chem 2024; 447:139046. [PMID: 38518620 DOI: 10.1016/j.foodchem.2024.139046] [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: 10/27/2023] [Revised: 03/02/2024] [Accepted: 03/13/2024] [Indexed: 03/24/2024]
Abstract
The objective of this study was to systematically elucidate the effects of conventional (Cold Pressing, CP; Hot Pressing, HP; Soxhlet Extraction; SE) and novel methods (Microwave-Assisted Extraction, MAE) on the physicochemical properties, bio-active substances, flavor and lipidomics of Camellia oleifera oil (COO). The cold-pressed COO contained the highest contents of squalene (176.38 mg/kg), α-tocopherol (330.52 mg/kg), polyphenols (68.33 mg/kg) and phytosterols (2782.55 mg/kg). Oleic acid was observed as the predominant fatty acid with the content of approximately 80%. HS-GC-IMS identified 47 volatile compounds, including 11 aldehydes, 11 ketones, 11 alcohols, 2 acids, 8 esters, 2 pyrazines, 1 furan, and 1 thiophene. A total of 5 lipid classes and 30 lipid subclasses of 339 lipids were identifed, among which TGs and DGs were observed as the major lipids. In summary, both cold-pressed and microwave-assisted technologies provided high-quality COO with high content of bio-active substances and diglycerides/triglycerides.
Collapse
Affiliation(s)
- Wenquan Zeng
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410004, China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China; Hunan Provincial Key Laboratory of Oils and Fats Molecular Structure and Function, Changsha 410004, China
| | - Xudong Liu
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China; Hunan Provincial Key Laboratory of Oils and Fats Molecular Structure and Function, Changsha 410004, China
| | - Yan Chao
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China; Hunan Provincial Key Laboratory of Oils and Fats Molecular Structure and Function, Changsha 410004, China
| | - Yiying Wu
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China; Hunan Provincial Key Laboratory of Oils and Fats Molecular Structure and Function, Changsha 410004, China
| | - Shukun Qiu
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China; Hunan Provincial Key Laboratory of Oils and Fats Molecular Structure and Function, Changsha 410004, China
| | - Baining Lin
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China; Hunan Provincial Key Laboratory of Oils and Fats Molecular Structure and Function, Changsha 410004, China
| | - Rukuan Liu
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China; Hunan Provincial Key Laboratory of Oils and Fats Molecular Structure and Function, Changsha 410004, China
| | | | - Suxi Wu
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410004, China.
| | - Zhihong Xiao
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China; Hunan Provincial Key Laboratory of Oils and Fats Molecular Structure and Function, Changsha 410004, China.
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China; Hunan Provincial Key Laboratory of Oils and Fats Molecular Structure and Function, Changsha 410004, China.
| |
Collapse
|
2
|
Guo M, Yang L, Li X, Tang H, Li X, Xue Y, Duan Z. Antioxidant Efficacy of Rosemary Extract in Improving the Oxidative Stability of Rapeseed Oil during Storage. Foods 2023; 12:3583. [PMID: 37835236 PMCID: PMC10572867 DOI: 10.3390/foods12193583] [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: 08/22/2023] [Revised: 09/19/2023] [Accepted: 09/20/2023] [Indexed: 10/15/2023] Open
Abstract
Rapeseed oil is an important source of edible oil in the human diet and is also highly susceptible to oxidative deterioration. It has been demonstrated that rosemary extract (RE) can increase the oxidative stability of oils. In this work, the antioxidant capacity of rapeseed oil after the addition of RE during storage and the optimum addition of RE in rapeseed oil were investigated. Oxidative stability evaluation results demonstrate that the shelf life of rapeseed oil with the incorporation of 100 mg/kg of RE was equivalent to that with the addition of 50 mg/kg of tert-butyl hydroxyquinone (TBHQ). Storage test analysis results show that RE remarkably delayed the oxidation of rapeseed oil when the storage container was unsealed. The optimum amount of RE as an addition was 50-200 mg/kg under room temperature storage, while it was 150 mg/kg under Schaal oven storage. The antioxidant capacity of rapeseed oil with 50 mg/kg of RE added was remarkably higher than that with 50 mg/kg of TBHQ added after 20 d of storage, according to the Schaal oven test. Additionally, the addition of RE delayed the degradation of endogenous α-tocopherol in rapeseed oil. This study comprehensively evaluated the antioxidant properties of rapeseed oil when RE was added and it provides a new strategy for establishing healthy, nutritious, and safe oil preservation measures.
Collapse
Affiliation(s)
| | | | | | | | | | | | - Zhangqun Duan
- Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 102209, China; (M.G.); (L.Y.); (X.L.); (H.T.); (X.L.); (Y.X.)
| |
Collapse
|
3
|
Huang Q, Lu L, Xu Y, Tu M, Chen X, Jiang L. Genotypic variation of tocopherol content in a representative genetic population and genome-wide association study on tocopherol in rapeseed ( Brassica napus). MOLECULAR BREEDING : NEW STRATEGIES IN PLANT IMPROVEMENT 2023; 43:50. [PMID: 37313221 PMCID: PMC10248655 DOI: 10.1007/s11032-023-01394-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Accepted: 05/10/2023] [Indexed: 06/15/2023]
Abstract
Tocopherols (Tocs) are a kind of lipid-soluble substance required for the normal physiological function of mammals, particularly their antioxidant capacity. Rapeseed (Brassica napus) oil is an important source of exogenous Tocs. However, the genotypic differences in the total Toc contents, the Toc composition in the seeds, and the molecular markers associated with the seed Toc remain largely unknown. Here, we selected 290 rapeseed accessions based on the resequencing of 991 genomes in a worldwide collection of rapeseed germplasm. The contents of the four Toc isoforms, namely, α-, β-, γ-, and δ-Tocs, were also measured. Results show that the total Toc content and the γ-/α-Toc ratio varied greatly across the accessions from 85.34 to 387.00 mg/mg and 0.65 to 5.03, respectively. Furthermore, we conducted genome-wide association studies on the Tocs, which identified 28 and 73 single nucleotide polymorphisms significantly associated with the variation of total Toc content and γ-/α-Toc ratio, respectively. Bna.C02.VTE4, a putative orthologue of Arabidopsis VITAMIN E DEFICIENT 4, was tightly associated with the γ-/α-Toc ratio. This study recommends specific genetic materials with particularly high total Toc and/or low γ-/α-Toc ratio and the molecular markers and haplotypes associated with these quality traits for rapeseed breeding. Supplementary Information The online version contains supplementary material available at 10.1007/s11032-023-01394-0.
Collapse
Affiliation(s)
- Qi Huang
- Institute of Crop Science, Zhejiang University, Yu-Hang-Tang Road 866, Hangzhou, 310058 China
| | - Lingzhi Lu
- Institute of Crop Science, Zhejiang University, Yu-Hang-Tang Road 866, Hangzhou, 310058 China
| | - Ying Xu
- Institute of Crop Science, Zhejiang University, Yu-Hang-Tang Road 866, Hangzhou, 310058 China
| | - Mengxin Tu
- Institute of Crop Science, Zhejiang University, Yu-Hang-Tang Road 866, Hangzhou, 310058 China
| | - Xiaoyang Chen
- Institute of Crop Science, Jinhua Academy of Agricultural Sciences, Shuang-Long Street 828, Jinhua, 321017 China
| | - Lixi Jiang
- Institute of Crop Science, Zhejiang University, Yu-Hang-Tang Road 866, Hangzhou, 310058 China
| |
Collapse
|
4
|
Physicochemical study of Camellia oleifera Abel. seed oils produced using different pretreatment and processing methods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
|
5
|
Drehmer E, Navarro-Moreno MÁ, Carrera-Juliá S, Moreno ML. A comparative study between olive oil and corn oil on oxidative metabolism. Food Funct 2022; 13:7157-7167. [PMID: 35699154 DOI: 10.1039/d2fo00919f] [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
Fats are an important part of diet, but not all lipids have the same structure and chemical properties. Unsaturated fatty acids have one or more double bonds in their structure and can be monounsaturated or polyunsaturated, respectively. Most vegetable oils, such as olive oil and corn oil, contain significant amounts of these fatty acids. The presence of double bonds in the molecule of a fatty acid constitutes vulnerable sites for oxidation reactions generating lipid peroxides, potentially toxic compounds that can cause cellular damage. In response to this oxidative damage, aerobic organisms have intracellular enzymatic antioxidant defense mechanisms. The aim of the present investigation was to study comparatively the effects of control liquid diets, of a defined composition, containing olive oil or corn oil as a lipid source respectively of monounsaturated and polyunsaturated fatty acids, on the oxidative metabolism of rats. Rats were divided into three groups which received a control animal feed diet (A.F.), olive oil liquid diet (O.O) and corn oil liquid diet (C.O) for 30 days. It was observed that the activity of the antioxidant enzymes superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPx), increased in the liver and white fat tissue of rats fed with olive oil when compared to the corn oil group. However, in brown fat tissue and blood cells, the enzyme activities showed a tendency to decrease in the olive oil group. In addition, the effect of olive oil and corn oil on several glucose metabolism parameters (pyruvate, lactate, LDH, acetoacetate and beta-hydroxybutyrate) showed that corn oil impairs to a greater extent the cellular metabolism. All these results helped in concluding that some body tissues are more adversely affected than others by the administration of corn oil or olive oil, and their antioxidant defenses and cellular metabolism respond differently too.
Collapse
Affiliation(s)
- Eraci Drehmer
- Department of Health Sciences, Universidad Católica de Valencia "San Vicente Mártir", Valencia, Spain
| | | | - Sandra Carrera-Juliá
- Department of Nutrition and Dietetics, Universidad Católica de Valencia "San Vicente Mártir", Valencia, Spain
| | - Mari Luz Moreno
- Department of Human Physiology and Anatomy, Universidad Católica de Valencia "San Vicente Mártir", C/Ramiro de Maeztu, 14., 46900 Torrente, Valencia, Spain.
| |
Collapse
|
6
|
CORZO-RÍOS LJ, SÁNCHEZ-CHINO XM, MARTIN del CAMPO ST, JIMÉNEZ-MARTÍNEZ C, GARDUÑO SICILIANO L, MARTÍNEZ HERRERA J. Biological and toxicological evaluation of edible Jatropha curcas L. oil. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.66722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
7
|
Smułek W, Siejak P, Fathordoobady F, Masewicz Ł, Guo Y, Jarzębska M, Kitts DD, Kowalczewski PŁ, Baranowska HM, Stangierski J, Szwajca A, Pratap-Singh A, Jarzębski M. Whey Proteins as a Potential Co-Surfactant with Aesculus hippocastanum L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil. Molecules 2021; 26:molecules26195856. [PMID: 34641403 PMCID: PMC8510466 DOI: 10.3390/molecules26195856] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 09/07/2021] [Accepted: 09/20/2021] [Indexed: 12/19/2022] Open
Abstract
The use of natural surfactants including plant extracts, plant hydrocolloids and proteins in nanoemulsion systems has received commercial interest due to demonstrated safety of use and potential health benefits of plant products. In this study, a whey protein isolate (WPI) from a byproduct of cheese production was used to stabilize a nanoemulsion formulation that contained hempseed oil and the Aesculus hippocastanum L. extract (AHE). A Box-Behnken experimental design was used to set the formulation criteria and the optimal nanoemulsion conditions, used subsequently in follow-up experiments that measured specifically emulsion droplet size distribution, stability tests and visual quality. Regression analysis showed that the concentration of HSO and the interaction between HSO and the WPI were the most significant factors affecting the emulsion polydispersity index and droplet size (nm) (p < 0.05). Rheological tests, Fourier transform infrared spectroscopy (FTIR) analysis and L*a*b* color parameters were also taken to characterize the physicochemical properties of the emulsions. Emulsion systems with a higher concentration of the AHE had a potential metabolic activity up to 84% in a microbiological assay. It can be concluded from our results that the nanoemulsion system described herein is a safe and stable formulation with potential biological activity and health benefits that complement its use in the food industry.
Collapse
Affiliation(s)
- Wojciech Smułek
- Institute of Chemical Technology and Engineering, Poznan University of Technology, Berdychowo 4, 60-695 Poznań, Poland;
| | - Przemysław Siejak
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland; (P.S.); (Ł.M.); (H.M.B.)
| | - Farahnaz Fathordoobady
- Food, Nutrition and Health Program, Faculty of Land & Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; (F.F.); (Y.G.); (D.D.K.)
| | - Łukasz Masewicz
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland; (P.S.); (Ł.M.); (H.M.B.)
| | - Yigong Guo
- Food, Nutrition and Health Program, Faculty of Land & Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; (F.F.); (Y.G.); (D.D.K.)
| | | | - David D. Kitts
- Food, Nutrition and Health Program, Faculty of Land & Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; (F.F.); (Y.G.); (D.D.K.)
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland;
| | - Hanna Maria Baranowska
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland; (P.S.); (Ł.M.); (H.M.B.)
| | - Jerzy Stangierski
- Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznań, Poland;
| | - Anna Szwajca
- Department of Synthesis and Structure of Organic Compounds, Faculty of Chemistry, Adam Mickiewicz University in Poznań, Uniwersytetu Poznańskiego 8, 61-614 Poznań, Poland;
| | - Anubhav Pratap-Singh
- Food, Nutrition and Health Program, Faculty of Land & Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; (F.F.); (Y.G.); (D.D.K.)
- Correspondence: (A.P.-S.); (M.J.)
| | - Maciej Jarzębski
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland; (P.S.); (Ł.M.); (H.M.B.)
- Correspondence: (A.P.-S.); (M.J.)
| |
Collapse
|
8
|
Abedelmaksoud TG, Smuda SS, Altemimi AB, Mohamed RM, Pratap‐Singh A, Ali MR. Sunroot snack bar: Optimization, characterization, consumer perception, and storage stability assessment. Food Sci Nutr 2021; 9:4394-4407. [PMID: 34401088 PMCID: PMC8358387 DOI: 10.1002/fsn3.2412] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 04/09/2021] [Accepted: 05/23/2021] [Indexed: 11/21/2022] Open
Abstract
This study reports the evolution of phenolics, inulin content, proximate composition, hardness, and sensory characteristics of an inulin-rich healthy snack bar (The Sunroot Snack Bar) over 90 days of storage in refrigerated and room temperature storage. A response surface methodology (RSM) with a central composite rotatable design was first employed for optimizing the concentrations of sunroot, potato, and oats. The optimum selected concentrations of sunroot, potato, and oat were 53.99, 37.88, and 5 g, respectively, and a quadratic model was found to yield the best fit. Analysis of variance revealed that a higher sunroot content resulted in more firmness of the bar and higher overall acceptability in sensory trials. Sunroot snack bar samples without flavor (control), sunroot snack bar with cheese flavor (S1), and sunroot snack bar with olive flavor (S2) were then tested for sensory, chemical, phytochemicals, and microbial contents among control, S1, and S2 samples over a 90-day shelf-life study. Results showed no significant (p < .05) changes in these contents on addition of flavor. An increase in microbial load and the appearance of a bitter taste after 30 days of fresh sunroot storage were observed. No microbial growth was observed in all sunroot snack bar samples during storage at 4°C, while some microbial growth was observed at 25°C for 90 days. It was inferred that the high-quality shelf life of the sunroot bar was 90 days at 4°C, which was shortened to a month if the bars were preserved at 25°C. There was a significant phenolic and inulin content loss at 25°C compared with 4°C in total phenolic component. Based on the results of sensory evaluation, online questionnaire of customer experience, and cost analysis, this study successfully used sunroot tubers for the production of snack bars as a promising new raw material, which was introduced healthily with a suitable price for such product compared with other products in the market.
Collapse
Affiliation(s)
| | - Sayed Saad Smuda
- Food Science DepartmentFaculty of AgricultureCairo UniversityGizaEgypt
| | - Ammar B. Altemimi
- Department of Food scienceCollege of AgricultureUniversity of BasrahBasrahIraq
| | | | - Anubhav Pratap‐Singh
- Food, Nutrition & Health ProgramFaculty of Land and Food SystemsThe University of British ColumbiaVancouverBCCanada
| | - Marwa Rashad Ali
- Food Science DepartmentFaculty of AgricultureCairo UniversityGizaEgypt
| |
Collapse
|
9
|
Siejak P, Smułek W, Fathordobady F, Grygier A, Baranowska HM, Rudzińska M, Masewicz Ł, Jarzębska M, Nowakowski PT, Makiej A, Kazemian P, Drobnik P, Stachowiak B, Jarzębski M, Pratap-Singh A. Multidisciplinary Studies of Folk Medicine "Five Thieves' Oil" (Olejek Pięciu Złodziei) Components. Molecules 2021; 26:molecules26102931. [PMID: 34069178 PMCID: PMC8155914 DOI: 10.3390/molecules26102931] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 05/08/2021] [Accepted: 05/11/2021] [Indexed: 11/16/2022] Open
Abstract
To meet the growing interest in natural antibacterial agents, we evaluated the physicochemical and biological properties of the folk medicine known as “five thieves’ oil” (Polish name: olejek pięciu złodziei). Five thieves’ oil consists of a mixture of five oils: rosemary, lemon, clove, eucalyptus, and cinnamon. In this study, we performed gas chromatography, FTIR, and UV–vis spectroscopic analysis, as well as L-a-b color tests, contact angle determination, and surface tension determination. To verify its antibacterial activity, the metabolic activity and changes in cell membrane permeability of bacteria of the genus Pseudomonas were studied. As a result, it was found that among the constituent oils, the oils of clove and cinnamon were the least volatile and, at the same time, had the strongest antibacterial activity. However, a mix of all the oils also showed comparable activity, which was even more pronounced for the oils after 4 weeks of aging. This effect can be linked to the high content of terpene derivatives such as eugenol and cinnamaldehyde, which can cause changes in bacterial membrane permeability, affecting cell activity and survival. This study is the first to characterize the constituents of the popular folk medicine five thieves’ oil, confirming and explaining its strong antibacterial activity, thus constituting a significant contribution to contemporary health education.
Collapse
Affiliation(s)
- Przemysław Siejak
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland; (P.S.); (H.M.B.); (Ł.M.)
| | - Wojciech Smułek
- Institute of Chemical Technology and Engineering, Poznan University of Technology, Berdychowo 4, 60-637 Poznań, Poland; (W.S.); (A.M.)
| | - Farahnaz Fathordobady
- Food, Nutrition and Health, University of British Columbia, 2205, East Mall, Vancouver, BC V6T 1Z4, Canada
- Correspondence: (F.F.); (M.J.); (A.P.-S.)
| | - Anna Grygier
- Department of Technology of Plant Origin Food, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland; (A.G.); (M.R.); (B.S.)
| | - Hanna Maria Baranowska
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland; (P.S.); (H.M.B.); (Ł.M.)
| | - Magdalena Rudzińska
- Department of Technology of Plant Origin Food, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland; (A.G.); (M.R.); (B.S.)
| | - Łukasz Masewicz
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland; (P.S.); (H.M.B.); (Ł.M.)
| | | | - Piotr T. Nowakowski
- Institute of Pedagogy, Rzeszów University, Jałowego 24, 35-010 Rzeszów, Poland;
| | - Aleksandra Makiej
- Institute of Chemical Technology and Engineering, Poznan University of Technology, Berdychowo 4, 60-637 Poznań, Poland; (W.S.); (A.M.)
| | - Pardis Kazemian
- Department of Biology, Faculty of Sciences, University of British Columbia, 1103-6270 University Blvd, Biological Sciences Building, Vancouver, BC V6T 1Z4, Canada;
| | - Paweł Drobnik
- Department of Orthopedics and Traumatology, Poznan University of Medical Sciences, 28 Czerwca 1956 135/147, 61-545 Poznań, Poland;
| | - Barbara Stachowiak
- Department of Technology of Plant Origin Food, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland; (A.G.); (M.R.); (B.S.)
| | - Maciej Jarzębski
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland; (P.S.); (H.M.B.); (Ł.M.)
- Correspondence: (F.F.); (M.J.); (A.P.-S.)
| | - Anubhav Pratap-Singh
- Food, Nutrition and Health, University of British Columbia, 2205, East Mall, Vancouver, BC V6T 1Z4, Canada
- Correspondence: (F.F.); (M.J.); (A.P.-S.)
| |
Collapse
|
10
|
Optimal ultrasonication process time remains constant for a specific nanoemulsion size reduction system. Sci Rep 2021; 11:9241. [PMID: 33927209 PMCID: PMC8085214 DOI: 10.1038/s41598-021-87642-9] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Accepted: 03/22/2021] [Indexed: 12/02/2022] Open
Abstract
This paper theorizes the existence of a constant optimum ultrasound process time for any size-reduction operation, independent of process parameters, and dependent on product parameters. We test the concept using the case of ‘ultrasonic preparation of oil-in-water nanoemulsions’ as model system. The system parameters during ultrasonication of a hempseed oil nanoemulsion was evaluated by a response surface methodology, comprising lecithin and poloxamer-188 as surfactants. Results revealed that the particle size and emulsion stability was affected significantly (p < 0.05) by all product parameters (content of hempseed oil-oil phase, lecithin and polaxamer-surfactants); but was not significantly (p > 0.05) affected by process parameter (‘ultrasonication process time’). Next, other process parameters (emulsion volume and ultrasonic amplitude) were tested using kinetic experiments. Magnitude of particle size reduction decreased with increasing ‘ultrasonication process time’ according to a first order relationship, until a minimum particle size was reached; beyond which ultrasonication no longer resulted in detectable decrease in particle size. It was found that the optimal ultrasonication process time (defined as time taken to achieve 99% of the ‘maximum possible size reduction’) was 10 min, and was roughly constant regardless of the process parameters (sample volume and ultrasonic amplitude). Finally, the existence of this constant optimal ultrasonication process time was proven for another emulsion system (olive oil and tween 80). Based on the results of these case studies, it could be theorized that a constant optimum ultrasonication process time exists for the ultrasonication-based size-reduction processes, dependent only on product parameters.
Collapse
|
11
|
Elsayed N, El-Din HS, Altemimi AB, Ahmed HY, Pratap-Singh A, Abedelmaksoud TG. In Vitro Antimicrobial, Antioxidant and Anticancer Activities of Egyptian Citrus Beebread. Molecules 2021; 26:molecules26092433. [PMID: 33922031 PMCID: PMC8122611 DOI: 10.3390/molecules26092433] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 04/18/2021] [Accepted: 04/20/2021] [Indexed: 12/17/2022] Open
Abstract
In this study, Egyptian beebread (EBB) was investigated for its nutritive value, chemical composition, antioxidant properties, antimicrobial and antitumor activities. Results indicated that EBB was a good source of protein (23.58 ± 0.183 g/100 g BB), total free sugar (20.266 ± 0.930) and potassium (290.202 ± 2.645 mg/100 g). Additionally, 14 fatty acids were identified in EBB, wherein polyunsaturated and monounsaturated fatty acids represented 51.06% ± 0.09% and 9.86% ± 0.01%, respectively. The EBB extract exhibited almost 400% better antiradical activity than BHT, with IC50 of EBB extract being 10.7 µg/mL compared to 39.5 µg/mL for BHT. EBB exhibited higher inhibitory activity than the reference compound against Staphylococcus aureus and Escherichia coli, followed by Bacillus subtilis. No inhibitory activity was observed against Aspergillus Niger. Additionally, the highest inhibitory activity was recorded against Caco-2 cells, followed by PC3 and HepG-2 cancer cell lines with IC50 values 262, 314 and 386 μg/mL, respectively. These findings establish the potential of EBB as an antioxidant, antimicrobial and antitumor agent, with possible applications as natural food supplements and natural preservatives.
Collapse
Affiliation(s)
- Nesren Elsayed
- Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt;
- Correspondence: (N.E.); (A.P.-S.)
| | - Hatem Sharaf El-Din
- Economic Entomology and Pesticides Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt;
| | - Ammar B. Altemimi
- Department of Food Science, College of Agriculture, University of Al-Basrah, Basrah 61004, Iraq;
| | - Hanaa Y. Ahmed
- The Regional Center for Mycology and Biotechnology, Al-Azhar University, Cairo 11651, Egypt;
| | - Anubhav Pratap-Singh
- Food, Nutrition & Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
- Correspondence: (N.E.); (A.P.-S.)
| | | |
Collapse
|
12
|
Active Biodegradable Films Based on Sweet Lime Peel Residue and Its Effect on Quality of Fish Fillets. Polymers (Basel) 2021; 13:polym13081240. [PMID: 33921204 PMCID: PMC8069524 DOI: 10.3390/polym13081240] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 04/07/2021] [Accepted: 04/08/2021] [Indexed: 11/17/2022] Open
Abstract
Residual sweet lime peels after the extraction of essential oil by solvent free microwave extraction were used for developing biodegradable film. Glycerol as a plasticizer, soya lecithin as an emulsifier and sweet lime essential oil (0, 1, 2 and 3%) as an active agent was employed. Developed films were analyzed for their mechanical, barrier and antimicrobial properties. The films (with 3% essential oil) which reported highest antimicrobial property against E. coli (24.24 ± 2.69 mm) were wrapped on fish fillet and stored at the refrigerated condition for 12 days. The quality of fish fillets was evaluated every 4 days and compared with polyethylene wrapped and control fish fillets. The active film wrapped sample showed less surface microbial count (3.28 ± 0.16 log cfu/cm2) compared to polyethylene wrapped sample. The hardness values were increased during storage and cohesiveness and springiness of all wrapped samples decreased from day 0 to day 12.
Collapse
|
13
|
Fathordoobady F, Sannikova N, Guo Y, Singh A, Kitts DD, Pratap-Singh A. Comparing microfluidics and ultrasonication as formulation methods for developing hempseed oil nanoemulsions for oral delivery applications. Sci Rep 2021; 11:72. [PMID: 33420136 PMCID: PMC7794282 DOI: 10.1038/s41598-020-79161-w] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Accepted: 11/30/2020] [Indexed: 01/13/2023] Open
Abstract
Emerging formulation technologies aimed to produce nanoemulsions with improved characteristics, such as stability are attractive endeavors; however, comparisons between competing technologies are lacking. In this study, two formulation techniques that employed ultrasound and microfluidic approaches, respectively, were examined for relative capacity to produce serviceable oil in water nanoemulsions, based on hempseed oil (HSO). The ultrasound method reached > 99.5% entrapment efficiency with nanoemulsions that had an average droplet size (Z-Ave) < 180 nm and polydispersity index (PDI) of 0.15 ± 0.04. Surfactant concentration (% w/v) was found to be a significant factor (p < 0.05) controlling the Z-Ave, PDI and zeta potential of these nanoparticles. On the other hand, the microfluidic approach produced smaller particles compared to ultrasonication, with good stability observed during storage at room temperature. The Z-Ave of < 62.0 nm was achieved for microfluidic nanoemulsions by adjusting the aqueous : organic flow rate ratio and total flow rate at 4:1 and 12 mL/min, respectively. Further analyses including a morphology examination, a simulated gastrointestinal release behavior study, transepithelial transport evaluations and a toxicity test, using a Caco2-cell model, were performed to assess the functionality of the prepared formulations. The results of this study conclude that both approaches of ultrasound and microfluidics have the capability to prepare an HSO-nanoemulsion formulation, with acceptable characteristics and stability for oral delivery applications.
Collapse
Affiliation(s)
- Farahnaz Fathordoobady
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC, V6T 1Z4, Canada
| | | | - Yigong Guo
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC, V6T 1Z4, Canada
| | - Anika Singh
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC, V6T 1Z4, Canada
| | - David D Kitts
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC, V6T 1Z4, Canada
| | - Anubhav Pratap-Singh
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC, V6T 1Z4, Canada.
| |
Collapse
|
14
|
Kurek MA, Pratap-Singh A. Plant-Based (Hemp, Pea and Rice) Protein-Maltodextrin Combinations as Wall Material for Spray-Drying Microencapsulation of Hempseed ( Cannabis sativa) Oil. Foods 2020; 9:E1707. [PMID: 33233759 PMCID: PMC7699855 DOI: 10.3390/foods9111707] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 11/13/2020] [Accepted: 11/13/2020] [Indexed: 11/16/2022] Open
Abstract
Conscious consumers have created a need for constant development of technologies and food ingredients. This study aimed to examine the properties of emulsions and spray-dried microcapsules prepared from hempseed oil by employing a combination of maltodextrin with hemp, pea, and rice protein as carrier materials. Oil content in the microcapsules was varied at two levels: 10 and 20%. Increasing oil load caused a decrease in viscosity of all samples. Consistency index of prepared emulsions was calculated according to Power Law model, with the lowest (9.2 ± 1.3 mPa·s) and highest values (68.3 ± 1.1 mPa·s) for hemp and rice protein, respectively, both at 10% oil loading. The emulsion stability ranged from 68.2 ± 0.7% to 88.1 ± 0.9%. Color characteristics of the microcapsules were defined by high L* values (from 74.65 ± 0.03 to 83.06 ± 0.03) and low a* values (-1.02 ± 0.015 to 0.12 ± 0.005), suggesting that the materials were able to coat the greenish color of the hemp seed oil acceptably. The highest encapsulation efficiency was observed in samples with rice protein, while the lowest was with hemp protein. Combination of maltodextrin and proteins had a preventive effect on the oxidative stability of hempseed oil. Oil release profile fitted well with the Higuchi model, with hempseed oil microencapsulated with pea protein-maltodextrin combination at 10% oil loading depicting lowest oil release rates and best oxidative stability.
Collapse
Affiliation(s)
- Marcin Andrzej Kurek
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada;
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), 7012 Trondheim, Norway
| | - Anubhav Pratap-Singh
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada;
| |
Collapse
|
15
|
Govindan L, Anbazhagan S, Altemimi AB, Lakshminarayanan K, Kuppan S, Pratap-Singh A, Kandasamy M. Efficacy of Antimicrobial and Larvicidal Activities of Green Synthesized Silver Nanoparticles Using Leaf Extract of Plumbago auriculata Lam. PLANTS 2020; 9:plants9111577. [PMID: 33202641 PMCID: PMC7698226 DOI: 10.3390/plants9111577] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 11/05/2020] [Accepted: 11/10/2020] [Indexed: 11/16/2022]
Abstract
This work reports the synthesis of silver nanoparticles (AgNPs) using aqueous extract of Plumbago auriculata, and evaluates their antibacterial and larvicidal activities. The synthesized silver nanoparticles were characterized by various spectroscopy techniques, such as FTIR, XRD, TEM, EDX, Zeta potential, and DLS. The synthesized AgNPs exhibited significant antibacterial activity against Gram-positive and Gram-negative bacteria, such as Bacillus subtilis, Staphylococcus aureus, Escherichia coli, and Klebsiella pneumoniae. Furthermore, synthesized nanoparticles inhibited the fourth instars larvae of Aedes aegypti and Culex quinquefasciatus at the concentration of 45.1 and 41.1 µg/mL respectively. Results of dose-dependent studies showed that synthesized nanoparticles were also effective at low concentrations. Molecular docking studies performed with the salivary protein and odorant-binding protein of Aedes aegypti and Culex quinquefasciatus demonstrated that the naphthoquinone compound plumbagin exhibited reliable binding affinity towards the two enzymes. The findings thus reveal that the plant extract and its nanoparticles can be a better alternative to available chemicals to control mosquitos.
Collapse
Affiliation(s)
- Lakshmanan Govindan
- CAS in Botany, University of Madras, Guindy Campus, Chennai 600 025, India; (L.G.); (S.A.); (M.K.)
- Bharath Institute of Higher Education and Research, Chennai 600 073, India
| | - Sathiyaseelan Anbazhagan
- CAS in Botany, University of Madras, Guindy Campus, Chennai 600 025, India; (L.G.); (S.A.); (M.K.)
| | - Ammar B. Altemimi
- Food Sciences Department, College of Agiculture, University of Basrah, Basrah 61004, Iraq
- Correspondence: (A.B.A.); (A.P.-S.); Tel.: +1-604-822-5944 (A.P.-S.)
| | | | - Sivaranjan Kuppan
- Department of Chemistry, Faculty of Science and Mathematics, Universiti Pendidikan Sultan Idris, Tanjung Malim 35900, Malaysia;
| | - Anubhav Pratap-Singh
- Food, Nutrition & Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
- Correspondence: (A.B.A.); (A.P.-S.); Tel.: +1-604-822-5944 (A.P.-S.)
| | - Murugesan Kandasamy
- CAS in Botany, University of Madras, Guindy Campus, Chennai 600 025, India; (L.G.); (S.A.); (M.K.)
| |
Collapse
|
16
|
Pratap Singh A, Fathordoobady F, Guo Y, Singh A, Kitts DD. Antioxidants help favorably regulate the kinetics of lipid peroxidation, polyunsaturated fatty acids degradation and acidic cannabinoids decarboxylation in hempseed oil. Sci Rep 2020; 10:10567. [PMID: 32601363 PMCID: PMC7324387 DOI: 10.1038/s41598-020-67267-0] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2019] [Accepted: 06/05/2020] [Indexed: 12/13/2022] Open
Abstract
The seed of the hemp plant (Cannabis sativa L.) has been revered as a nutritional resource in Old World Cultures. This has been confirmed by contemporary science wherein hempseed oil (HSO) was found to exhibit a desirable ratio of omega-6 and omega-3 polyunsaturated fatty acids (PUFAs) considered optimal for human nutrition. HSO also contains gamma-linoleic acid (GLA) and non-psychoactive cannabinoids, which further contribute to its’ potential bioactive properties. Herein, we present the kinetics of the thermal stability of these nutraceutical compounds in HSO, in the presence of various antioxidants (e.g. butylated hydroxytoluene, alpha-tocopherol, and ascorbyl palmitate). We focussed on oxidative changes in fatty acid profile and acidic cannabinoid stability when HSO was heated at different temperatures (25 °C to 85 °C) for upto 24 h. The fatty acid composition was evaluated using both GC/MS and 1H-NMR, and the cannabinoids profile of HSO was obtained using both HPLC-UV and HPLC/MS methods. The predicted half-life (DT50) for omega-6 and omega-3 PUFAs in HSO at 25 °C was about 3 and 5 days, respectively; while that at 85 °C was about 7 and 5 hours respectively, with respective activation energies (Ea) being 54.78 ± 2.36 and 45.02 ± 2.87 kJ/mol. Analysis of the conjugated diene hydroperoxides (CDH) and p-Anisidine value (p-AV) revealed that the addition of antioxidants significantly (p < 0.05) limited lipid peroxidation of HSO in samples incubated at 25–85 °C for 24 h. Antioxidants reduced the degradation constant (k) of PUFAs in HSO by upto 79%. This corresponded to a significant (p < 0.05) increase in color stability and pigment retention (chlorophyll a, chlorophyll b and carotenoids) of heated HSO. Regarding the decarboxylation kinetics of cannabidiolic acid (CBDA) in HSO, at both 70 °C and 85 °C, CBDA decarboxylation led to predominantly cannabidiol (CBD) production. The half-life of CBDA decarboxylation (originally 4 days) could be increased to about 17 days using tocopherol as an antioxidant. We propose that determining acidic cannabinoids decarboxylation kinetics is a useful marker to measure the shelf-life of HSO. The results from the study will be useful for researchers looking into the thermal treatment of hempseed oil as a functional food product, and those interested in the decarboxylation kinetics of the acidic cannabinoids.
Collapse
Affiliation(s)
- Anubhav Pratap Singh
- Food, Nutrition, and Health, Faculty of Land & Food Systems. The University of British Columbia, 2205 East Mall., Vancouver, BC, V6T 1Z4, Canada.
| | - Farahnaz Fathordoobady
- Food, Nutrition, and Health, Faculty of Land & Food Systems. The University of British Columbia, 2205 East Mall., Vancouver, BC, V6T 1Z4, Canada
| | - Yigong Guo
- Food, Nutrition, and Health, Faculty of Land & Food Systems. The University of British Columbia, 2205 East Mall., Vancouver, BC, V6T 1Z4, Canada
| | - Anika Singh
- Food, Nutrition, and Health, Faculty of Land & Food Systems. The University of British Columbia, 2205 East Mall., Vancouver, BC, V6T 1Z4, Canada
| | - David D Kitts
- Food, Nutrition, and Health, Faculty of Land & Food Systems. The University of British Columbia, 2205 East Mall., Vancouver, BC, V6T 1Z4, Canada
| |
Collapse
|
17
|
Jarzębski M, Siejak P, Smułek W, Fathordoobady F, Guo Y, Pawlicz J, Trzeciak T, Kowalczewski PŁ, Kitts DD, Singh A, Pratap Singh A. Plant Extracts Containing Saponins Affects the Stability and Biological Activity of Hempseed Oil Emulsion System. Molecules 2020; 25:E2696. [PMID: 32532010 PMCID: PMC7321345 DOI: 10.3390/molecules25112696] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2020] [Revised: 06/04/2020] [Accepted: 06/08/2020] [Indexed: 01/26/2023] Open
Abstract
In this study, two saponins-rich plant extracts, viz. Saponaria officinalis and Quillaja saponaria, were used as surfactants in an oil-in-water (O/W) emulsion based on hempseed oil (HSO). This study focused on a low oil phase content of 2% v/v HSO to investigate stable emulsion systems under minimum oil phase conditions. Emulsion stability was characterized by the emulsification index (EI), centrifugation tests, droplet size distribution as well as microscopic imaging. The smallest droplets recorded by dynamic light scattering (droplets size v. number), one day after the preparation of the emulsion, were around 50-120 nm depending the on use of Saponaria and Quillaja as a surfactant and corresponding to critical micelle concentration (CMC) in the range 0-2 g/L. The surface and interfacial tension of the emulsion components were studied as well. The effect of emulsions on environmental bacteria strains was also investigated. It was observed that emulsions with Saponaria officinalis extract exhibited slight toxic activity (the cell metabolic activity reduced to 80%), in contrast to Quillaja emulsion, which induced Pseudomonas fluorescens ATCC 17400 growth. The highest-stability samples were those with doubled CMC concentration. The presented results demonstrate a possible use of oil emulsions based on plant extract rich in saponins for the food industry, biomedical and cosmetics applications, and nanoemulsion preparations.
Collapse
Affiliation(s)
- Maciej Jarzębski
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland; (M.J.); (P.S.)
| | - Przemysław Siejak
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland; (M.J.); (P.S.)
| | - Wojciech Smułek
- Institute of Chemical Technology and Engineering, Poznan University of Technology, Berdychowo 4, 60-695 Poznan, Poland
| | - Farahnaz Fathordoobady
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; (F.F.); (Y.G.); (D.D.K.); (A.S.)
| | - Yigong Guo
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; (F.F.); (Y.G.); (D.D.K.); (A.S.)
| | - Jarosław Pawlicz
- Department of Orthopedics and Traumatology, Poznan University of Medical Sciences, 28 Czerwca 1956 135/147, 61-545 Poznań, Poland; (J.P.); (T.T.)
| | - Tomasz Trzeciak
- Department of Orthopedics and Traumatology, Poznan University of Medical Sciences, 28 Czerwca 1956 135/147, 61-545 Poznań, Poland; (J.P.); (T.T.)
| | - Przemysław Łukasz Kowalczewski
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland;
| | - David D. Kitts
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; (F.F.); (Y.G.); (D.D.K.); (A.S.)
| | - Anika Singh
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; (F.F.); (Y.G.); (D.D.K.); (A.S.)
| | - Anubhav Pratap Singh
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; (F.F.); (Y.G.); (D.D.K.); (A.S.)
| |
Collapse
|