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Berenshtein L, Okun Z, Shpigelman A. Stability and Bioaccessibility of Lignans in Food Products. ACS OMEGA 2024; 9:2022-2031. [PMID: 38250420 PMCID: PMC10795133 DOI: 10.1021/acsomega.3c07636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Revised: 11/20/2023] [Accepted: 12/07/2023] [Indexed: 01/23/2024]
Abstract
Lignans are a group of plant phenolic compounds with various technofunctional and health-promoting properties. They can be found in oilseeds (291.7-2513 mg/100 g), nuts, vegetables, fruits, and alcoholic and nonalcoholic drinks. The most common structural representative feature of lignans' backbone is a dimeric phenylpropanoid, which consists of two C6-C3 units joined by a central carbon. Compared to other phenolics, such as flavonoids, the literature on lignan stability and bioaccessibility is limited. This Mini-Review aims to present an overview of recent literature, draw connecting lines to the known regarding polyphenols, and suggest the main knowledge gaps. Processing methods and processing conditions influence the stability of lignans with several thermal treatments explored. Roasting, as a major studied processing step, displayed varying effects as a function of the lignan structure and matrix. The content of specific and even total lignans was shown to increase in some cases even after intense thermal treatment. Lignans were also reported to present a stabilizing effect against oxidation to oils when added externally. Different fermentation methods presented inconclusive outcomes on the content of lignans, likely stemming from the various matrices and microorganisms studied in a relatively limited pool of studies. The bioaccessibility of lignans in in vitro studies was usually low (from less than 1% in fermented flaxseed to 30% for microwaved artichokes). Yet, a clear conclusion regarding the digestive fate of lignans as a function of processing and structure cannot be currently suggested, and significant additional effort in this direction is needed.
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Affiliation(s)
- Liora Berenshtein
- Faculty
of Biotechnology and Food Engineering, Technion,
Israel Institute of Technology, Haifa 3200003, Israel
| | - Zoya Okun
- Faculty
of Biotechnology and Food Engineering, Technion,
Israel Institute of Technology, Haifa 3200003, Israel
| | - Avi Shpigelman
- Faculty
of Biotechnology and Food Engineering, Technion,
Israel Institute of Technology, Haifa 3200003, Israel
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2
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Mansour HMM, Shehata MG, Abdo EM, Sharaf MM, Hafez ESE, Galal Darwish AM. Comparative analysis of silver-nanoparticles and whey-encapsulated particles from olive leaf water extracts: Characteristics and biological activity. PLoS One 2023; 18:e0296032. [PMID: 38109310 PMCID: PMC10727426 DOI: 10.1371/journal.pone.0296032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Accepted: 12/04/2023] [Indexed: 12/20/2023] Open
Abstract
Nanotechnology applications have been employed to improve the stability of bioactive components and drug delivery. Natural-based extracts, especially olive leaf extracts, have been associated with the green economy not only as recycled agri-waste but also in the prevention and treatment of various non-communicable diseases (NCDs). The aim of this work was to provide a comparison between the characteristics, biological activity, and gene expression of water extract of olive leaves (OLE), green synthesized OLE silver nanoparticles (OL/Ag-NPs), and OLE whey protein capsules (OL/WPNs) of the two olive varieties, Tofahy and Shemlali. The particles were characterized by dynamic light scattering, scanning electron microscope (SEM), and Fourier transform infrared. The bioactive compounds of the preparations were evaluated for their antioxidant activity and anticancer effect on HCT-116 colorectal cells as well as for their regulatory effects on cytochrome C oxidase (Cox1) and tumor necrosis factor α (TNF-α) genes. (OL/Ag-NPs) were found to be smaller than (OL/WPNs) with sizes of (37.46±1.85 and 44.86±1.62 nm) and (227.20±2.43 and 553.02±3.60 nm) for Tofahy and Shemlali, respectively. SEM showed that Shemlali (OL/Ag-NPs) had the least aggregation due to their highest Ƹ-potential (-31.76 ± 0.87 mV). The preparations were relatively nontoxic to Vero cells (IC50 = 151.94-789.25 μg/mL), while they were cytotoxic to HCT-116 colorectal cells (IC50 = 77.54-320.64 μg/mL). Shemlali and Tofahy OLE and Tofahy OL/Ag-NPs had a higher selectivity index (2.97-7.08 μg/mL) than doxorubicin (2.36 μg/mL), indicating promising anticancer activity. Moreover, Shemlali preparations regulated the expression of Cox1 (up-regulation) and TNF-α (down-regulation) on HCT-116 cells, revealing their efficiency in suppressing the expression of genes that promote cancer cell proliferation. (OL/Ag-NPs) from Tofahy and Shemlali were found to be more stable, effective, and safe than (OL/WPNs). Consequently, OL/Ag-NPs, especially Tofahy, are the best and safest nanoscale particles that can be safely used in food and pharmaceutical applications.
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Affiliation(s)
- Hanem M. M. Mansour
- Food Technology Department, Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), Alexandria, Egypt
| | - Mohamed G. Shehata
- Food Technology Department, Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), Alexandria, Egypt
- Food Research Section, R&D Division, Abu Dhabi Agriculture and Food Safety Authority (ADAFSA), Abu Dhabi, United Arab Emirates
| | - Eman M. Abdo
- Food Science Department, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt
| | - Mona Mohamad Sharaf
- Protein Research Department, Genetic Engineering and Biotechnology Research Institute, City of Scientific Research and Technological Applications (SRTA-City), Alexandria, Egypt
| | - El-sayed E. Hafez
- Plant Protection and Bio-Molecular Diagnosis Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), Alexandria, Egypt
| | - Amira M. Galal Darwish
- Food Technology Department, Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), Alexandria, Egypt
- Food Industry Technology Program, Faculty of Industrial and Energy Technology, Borg Al Arab Technological University (BATU), Alexandria, Egypt
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Seke F, Adiamo OQ, Sultanbawa Y, Sivakumar D. In Vitro Antioxidant Activity, Bioaccessibility, and Thermal Stability of Encapsulated Strawberry Fruit ( Fragaria × ananassa) Polyphenols. Foods 2023; 12:4045. [PMID: 37959164 PMCID: PMC10647287 DOI: 10.3390/foods12214045] [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: 10/02/2023] [Revised: 10/26/2023] [Accepted: 11/03/2023] [Indexed: 11/15/2023] Open
Abstract
Bioactive compounds in red fruits, such as strawberries, are vulnerable to digestion, and encapsulation has become an alternative for their protection. This study aims at encapsulating strawberry juice (SJ) by freeze-drying with pea protein and okra mucilage (SJPO), pea protein and psyllium mucilage (SJPP), and pea protein, psyllium mucilage, and okra mucilage (SJPPO) and investigating the in vitro release. The highest encapsulation efficiency was observed in capsule SJPPO (95.38%) and the lowest efficiency in SJPO (82.45%). Scanning electron microscopy revealed an amorphous glassy structure for the structure of the strawberry microcapsules, and X-ray diffraction confirmed that observation. However, X-ray diffraction further showed that SJPPO was crystalline, indicating a tighter crosslinking density than the other microcapsules. Fourier transform infrared spectroscopy showed peaks at 3390 and 1650 cm-1, confirming the presence of polyphenols and polysaccharides in the strawberry microcapsules. Thermal stability was higher for SJPPO, and the observed thermal transitions were due to the bonds formed between the polymers and polyphenols. Pelargonidin 3-glucoside, cyanidin 3-glucoside, cyanidin, delphinidin, malvidin 3-glucoside, ellagic acid, chlorogenic acid, catechin, and kaempferol were identified in the strawberry microcapsules. Digestion affected the compounds' content; the bioaccessibility for SJ was 39.26% and 45.43% for TPC and TAC, respectively. However, encapsulation improved the bioaccessibility of both TPC (SJPP, 51.54%; SJPO, 48.52%; and SJPPO, 54.39%) and TAC (SJPP, 61.08%; SJPO, 55.03%; and SJPPO, 71.93%). Thus, encapsulating pea protein isolate, psyllium mucilage, and okra mucilage is an effective method to facilitate targeted release and preserve the biological activities of fruits.
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Affiliation(s)
- Faith Seke
- Phytochemical Food Network Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West, Pretoria 0001, South Africa;
| | - Oladipupo Q. Adiamo
- Australian Research Council Industrial Transformation Training Centre for Uniquely, Australian Foods, Queensland Alliance for Agriculture and Food Innovation, Centre for Food Science and Nutrition, The University of Queensland, Indooroopilly, QLD 4068, Australia; (O.Q.A.); (Y.S.)
| | - Yasmina Sultanbawa
- Australian Research Council Industrial Transformation Training Centre for Uniquely, Australian Foods, Queensland Alliance for Agriculture and Food Innovation, Centre for Food Science and Nutrition, The University of Queensland, Indooroopilly, QLD 4068, Australia; (O.Q.A.); (Y.S.)
| | - Dharini Sivakumar
- Phytochemical Food Network Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West, Pretoria 0001, South Africa;
- Australian Research Council Industrial Transformation Training Centre for Uniquely, Australian Foods, Queensland Alliance for Agriculture and Food Innovation, Centre for Food Science and Nutrition, The University of Queensland, Indooroopilly, QLD 4068, Australia; (O.Q.A.); (Y.S.)
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Hyatt JR, Zhang S, Akoh CC. Combining antioxidants and processing techniques to improve oxidative stability of a Schizochytrium algal oil ingredient with application in yogurt. Food Chem 2023; 417:135835. [PMID: 36917904 DOI: 10.1016/j.foodchem.2023.135835] [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: 09/12/2022] [Revised: 02/15/2023] [Accepted: 02/27/2023] [Indexed: 03/09/2023]
Abstract
Oxidative instability limits incorporation of ω-3 fatty acids (FAs) into some products. This research combined processing techniques with antioxidant addition to overcome these barriers. Oleogels, microencapsulates, and microencapsulated gel ingredients were prepared using Schizochytrium spp. algal oil (AO) in combination with α, β, γ, and δ tocopherols or 1-o-galloylglycerol (GG) as antioxidants. Ingredients were tested for physicochemical stability and optimal ingredients were selected to prepare yogurts as a model food with ideal matrix. Yogurts were analyzed for physicochemical properties. After 24-days storage at 4 °C, yogurt containing microencapsulated oleogel with GG as antioxidant exhibited average peroxide and p-Anisidine values of 7.17 mmol O2/kg of oil and 118.85 abs/g, respectively. These values were similar to store-bought yogurt using saturated fat source, with values of 6.83 mmol O2/kg of oil and 117.95 absorbance/g, respectively. These results could lead to incorporation of ω-3 FAs into foods, cosmetics, and pharmaceuticals in the future.
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Affiliation(s)
- Joseph R Hyatt
- Department of Food Science and Technology, University of Georgia, Athens, GA, USA
| | - Siyu Zhang
- Department of Food Science and Technology, University of Georgia, Athens, GA, USA
| | - Casimir C Akoh
- Department of Food Science and Technology, University of Georgia, Athens, GA, USA.
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Tyutkov N, Zhernyakova A, Birchenko A, Eminova E, Nadtochii L, Baranenko D. Probiotics viability in frozen food products. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101996] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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6
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Chen S, Zhu H, Luo Y. The gut-mediated function of polyphenols: Opinions on functional foods development for non-alcoholic fatty liver disease. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/08/2022]
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7
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In vitro digestibility of Aucklandia costus-loaded nanophytosomes and their use in yoghurt as a food model. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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8
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Hashim MA, Huang X, Nadtochii LA, Baranenko DA, Boulkrane MS, El-Messery TM. Encapsulation of bioactive compounds extracted from date palm seeds ( Phoenix dactylifera L.) and their use in functional food. Front Nutr 2022; 9:1051050. [PMID: 36505259 PMCID: PMC9726895 DOI: 10.3389/fnut.2022.1051050] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Accepted: 11/03/2022] [Indexed: 11/24/2022] Open
Abstract
Liposomes have been used as a novel phytoconstituent delivery system to encapsulate lyophilized palm seed phenolic extract (PSPE) and incorporate it into yogurt as a food model to enhance the bioavailability of PSPE. Phenolic compounds were extracted with aqueous ethanol from palm seed powder using the solvent-maceration approach assisted by ultrasonication. Lyophilized PSPE (0.2-1% w/v) was enclosed in a liposome structure coated with or without chitosan (primary/secondary liposome). Particle size, zeta potential, encapsulation efficiency (EE), Fourier transform infrared spectroscopy (FTIR), and transmission electron microscopy (TEM) were applied to investigate the primary and secondary liposomes. To assess the in vitro bioaccessibility of PSPE and primary/secondary liposomes, the total phenolic content (TPC) and the antioxidant activity were studied during the oral, gastric, and intestinal digestion stages. Three concentrations of lyophilized secondary liposomes (1.25, 2.5, and 3.75% w/v) were added to the yogurt food model. During the 14 days of storage, the physical, chemical, and sensory properties were assessed. Compared to the primary liposomes (87%), the secondary liposomes (91%) showed a higher encapsulation efficiency. Comparing the secondary liposomes to the original liposomes and the non-encapsulated PSPE, the bioaccessibility of phenolic compounds was improved. Fortified yogurt with secondary liposomes had a lower syneresis and viscosity than the reference yogurt. The encapsulated PSPE provided a good level of protection, and its release increased throughout the intestinal phase. Thus, PSPE in a microencapsulated form has been proven to be a rich and cost-effective source of phenolics that can be used successfully to produce functional yogurt.
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Affiliation(s)
- Mahmood A. Hashim
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies, ITMO University, Saint Petersburg, Russia
- Agricultural Research Centre, Food Technology Research Institute, Giza, Egypt
- Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | - Xin Huang
- Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | | | - Denis A. Baranenko
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies, ITMO University, Saint Petersburg, Russia
| | - Mohamed Said Boulkrane
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies, ITMO University, Saint Petersburg, Russia
| | - Tamer M. El-Messery
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies, ITMO University, Saint Petersburg, Russia
- Dairy Department, National Research Centre, Cairo, Egypt
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Özcan F, Özcan N, Özkan K, Sağdıç O. Optimisation of liquorice extract microencapsulation and bioaccessibility of its bioactives. ACTA ALIMENTARIA 2022. [DOI: 10.1556/066.2022.00167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
AbstractIn this work, functional liquorice powder beverage (FLPB) with standardised glycyrrhizin (GL), glycyrrhetinic acid (GA), carbenoxolone (CBX), and liquiritin (LQ) contents, was produced by encapsulating Glycyrrhiza glabra extract with maltodextrin (MD) by spray drying. Encapsulation parameters of the FLPB were optimised as MD:GL 3.4:1, inlet temperature: 149 °C, and air flow: 8.9 L min−1. GL, GA, LQ, CBX, and yield in powdered beverage produced using these optimised parameters were 6.8 g L−1, 81.1 mg L−1, 24.7 mg L−1, 0.79 g L−1, and 30.95%, respectively. Moreover, the effect of the encapsulation on the bioaccessibility of GL, GA, CBX, and LQ bioactives in G. glabra was evaluated. According to the obtained results, FLPB exhibited a higher bioaccessibility index for GL, GA, CBX, and LQ compared to the aqueous extract.
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Affiliation(s)
- F.Ş. Özcan
- TÜBITAK Marmara Research Centre, Kocaeli, Turkey
| | - N. Özcan
- TÜBITAK Marmara Research Centre, Kocaeli, Turkey
| | - K. Özkan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
| | - O. Sağdıç
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
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Buffalo stirred yoghurt fortified with grape seed extract: New insights into its functional properties. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Barukčić I, Filipan K, Lisak Jakopović K, Božanić R, Blažić M, Repajić M. The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt. Foods 2022; 11:foods11050701. [PMID: 35267334 PMCID: PMC8909810 DOI: 10.3390/foods11050701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 02/18/2022] [Accepted: 02/22/2022] [Indexed: 01/25/2023] Open
Abstract
Background: Yoghurt has been traditionally consumed for its high nutritional value and health-promoting benefits. The addition of plant extracts as a source of phenolic compounds and bio-flavonoids has attracted much attention recently since milk and dairy products are deficient in these health-protecting components. Accordingly, olive leaf extract (OLE) has been considered due to the presence of bioactive compounds, primarily polyphenols. Thus, the aim of this research was to investigate the possibility of adding OLE into cow milk yoghurt as a potential functional ingredient. Methods: Yoghurts enriched with OLE (1.5, 3, and 5% v/v) were produced and compared with yoghurt without OLE. In all samples acidity, viscosity, colour, syneresis, water holding capacity (WHC), microbiological parameters, sensory properties, total phenols, and antioxidant activity (DPPH and FRAP methods) were determined. Results: The addition of OLE resulted in shorter fermentation and lower pH, but it had no adverse effect on the viability of yoghurt starter bacteria. OLE-enriched yoghurts showed increased syneresis, higher total phenols content, and antioxidant activity, while WHC and viscosity decreased. Sensory properties were slightly poorer for yoghurts containing higher OLE concentrations. Considering all of the obtained results, the addition of 1.5% OLE appeared to be optimal.
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Affiliation(s)
- Irena Barukčić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (I.B.); (K.F.); (R.B.); (M.R.)
| | - Katarina Filipan
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (I.B.); (K.F.); (R.B.); (M.R.)
| | - Katarina Lisak Jakopović
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (I.B.); (K.F.); (R.B.); (M.R.)
- Correspondence: ; Tel.: +385-1-4605-017
| | - Rajka Božanić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (I.B.); (K.F.); (R.B.); (M.R.)
| | - Marijana Blažić
- Department of Food Technology, Karlovac University of Applied Sciences, Trg J.J. Strossmayera 9, 47000 Karlovac, Croatia;
- Gastronomy Department, Aspira University College, Mike Tripala 6, 21000 Split, Croatia
| | - Maja Repajić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (I.B.); (K.F.); (R.B.); (M.R.)
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