1
|
Ivanović S, Gođevac D, Ristivojević P, Zdunić G, Stojanović D, Šavikin K. HPTLC-based metabolomics approach for the detection of chokeberry (Aronia melanocarpa (Michx.) Elliott) adulteration. J Herb Med 2022. [DOI: 10.1016/j.hermed.2022.100618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
2
|
Bioactive Compounds from Elderberry: Extraction, Health Benefits, and Food Applications. Processes (Basel) 2022. [DOI: 10.3390/pr10112288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Elderberries are appreciated for their antioxidant properties. Sambucus nigra L. is an extremely abundant plant in the wild flora of Romania, but it is underutilized. Elderberry is used in modern and traditional medicine due to the complex chemical composition of the fruit. The content of phenolic compounds is high (516–8974 mg/100 g DW), of which the most abundant are anthocyanins. Phenolic compounds are known for their beneficial effects on the body. Numerous studies have demonstrated the antioxidant capacity, antibacterial, antiviral, antidiabetic, and anticancer properties of the fruit. It is considered that most of the therapeutic properties of elderberries can be correlated with the antioxidant activity they have. S. nigra fruits are also used in the food industry. Some studies have shown that the therapeutic properties of elderberries can also be found in the products obtained from them. Therefore, this review aimed to describe the chemical composition of elderberries and products obtained from them, the positive effects on the body, and the methods by which the bioactive compounds can be extracted from the fruits and analyzed. This manuscript is useful for extraction optimization and characterization in order to valorize new functional foods, food supplements, and also in new pharmaceutical products.
Collapse
|
3
|
Costa CP, Patinha S, Rudnitskaya A, Santos SAO, Silvestre AJD, Rocha SM. Sustainable Valorization of Sambucus nigra L. Berries: From Crop Biodiversity to Nutritional Value of Juice and Pomace. Foods 2021; 11:104. [PMID: 35010230 PMCID: PMC8750068 DOI: 10.3390/foods11010104] [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: 12/03/2021] [Revised: 12/23/2021] [Accepted: 12/27/2021] [Indexed: 12/14/2022] Open
Abstract
Improvement of dietary and ecological biodiversity, namely by exploring autochthonous varieties, is a key point to the construction of a more sustainable food system and planetary health. However, the environmental sustainability continues to face huge challenges, reflecting the importance of achieving a better understanding about the functional role of biodiversity in ecosystems. Thus, the main objective of this research is to contribute to the sustainable valorization of Sambucus nigra L. berries through a comprehensive approach to evaluate the effects of elderberry's cultivar, harvest year, and plantation field on the physicochemical berry composition. Moreover, the nutritional value of elderberry juice and respective dried pomace was determined. This complementary information is of huge utility for the rational and, as much as possible, integral use of elderberries. The harvest year, followed by field and the interaction of harvest × field, accounted for the highest impact on the berry's physicochemical parameters, indicating the importance of the combined impact of the macro- and mesoclimate conditions on plant metabolism. Elderberry juice and dried pomace are a good source of carbohydrates (ca. 12 and 82%, respectively) and have low amounts of fat (≤2.5%), making them low-energy foods. Dried pomace may also represent a potential alternative source of vegetal protein (ca. 6%).
Collapse
Affiliation(s)
- Carina Pedrosa Costa
- LAQV-REQUIMTE & Department of Chemistry, Campus Universitário Santiago, University of Aveiro, 3810-193 Aveiro, Portugal;
| | - Samuel Patinha
- CICECO-Aveiro Institute of Materials & Department of Chemistry, Campus Universitário Santiago, University of Aveiro, 3810-193 Aveiro, Portugal; (S.P.); (S.A.O.S.); (A.J.D.S.)
| | - Alisa Rudnitskaya
- CESAM & Department of Chemistry, Campus Universitário Santiago, University of Aveiro, 3810-193 Aveiro, Portugal;
| | - Sónia A. O. Santos
- CICECO-Aveiro Institute of Materials & Department of Chemistry, Campus Universitário Santiago, University of Aveiro, 3810-193 Aveiro, Portugal; (S.P.); (S.A.O.S.); (A.J.D.S.)
| | - Armando J. D. Silvestre
- CICECO-Aveiro Institute of Materials & Department of Chemistry, Campus Universitário Santiago, University of Aveiro, 3810-193 Aveiro, Portugal; (S.P.); (S.A.O.S.); (A.J.D.S.)
| | - Sílvia M. Rocha
- LAQV-REQUIMTE & Department of Chemistry, Campus Universitário Santiago, University of Aveiro, 3810-193 Aveiro, Portugal;
| |
Collapse
|
4
|
Domínguez R, Pateiro M, Munekata PES, Santos López EM, Rodríguez JA, Barros L, Lorenzo JM. Potential Use of Elderberry ( Sambucus nigra L.) as Natural Colorant and Antioxidant in the Food Industry. A Review. Foods 2021; 10:2713. [PMID: 34828994 PMCID: PMC8621476 DOI: 10.3390/foods10112713] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/02/2021] [Accepted: 11/04/2021] [Indexed: 11/16/2022] Open
Abstract
The food industry, in response to current consumer demand for natural and functional foods, is constantly evolving and reformulating traditional products formulations. Thus, during the last decades, multiple natural sources have been investigated to replace the need to add synthetic additives. In addition, the use of natural sources can also increase the nutritional quality of the food. With this in mind, elderberry is used in the food industry for certain purposes. However, its potential is much higher than the number of applications it currently has. Its high content of anthocyanins, as well as other polyphenols and vitamins, means that it can be used by the food industry both as a colorant and as an antioxidant. In addition, the incorporation of these bioactive compounds results in functional foods, with a high antioxidant capacity. Moreover, the inclusion of elderberry products in foods formulation increases their shelf-life, but the correct amount and strategy for adding elderberry to food should be studied to ensure a positive effect on nutritional and technological properties without affecting (or improving) the sensory quality of foods. Therefore, this manuscript aims to review the main bioactive compounds present in elderberries, as well as their potential uses in the food industry.
Collapse
Affiliation(s)
- Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, 32900 San Cibrao das Viñas, Spain; (M.P.); (P.E.S.M.); (J.M.L.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, 32900 San Cibrao das Viñas, Spain; (M.P.); (P.E.S.M.); (J.M.L.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, 32900 San Cibrao das Viñas, Spain; (M.P.); (P.E.S.M.); (J.M.L.)
| | - Eva María Santos López
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico; (E.M.S.L.); (J.A.R.)
| | - José Antonio Rodríguez
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico; (E.M.S.L.); (J.A.R.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, 32900 San Cibrao das Viñas, Spain; (M.P.); (P.E.S.M.); (J.M.L.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| |
Collapse
|
5
|
Probiotic Yoghurts with Sea Buckthorn, Elderberry, and Sloe Fruit Purees. Molecules 2021; 26:molecules26082345. [PMID: 33920663 PMCID: PMC8074036 DOI: 10.3390/molecules26082345] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 04/12/2021] [Accepted: 04/15/2021] [Indexed: 12/02/2022] Open
Abstract
Elderberries, sea buckthorn, and sloe berries are fruits of wild-grown bushes, valued in folk medicine for their health-promoting properties but still rarely applied in food. The aim of the present study was to produce probiotic yoghurts with a 10% addition of sweetened purees prepared from elderberries (EPY), sea buckthorn (SBPY), and sloe berries (SPY) and to assess their chemical composition, acidity, content of polyphenols and anthocyanins, ferric reducing antioxidant power (FRAP) and antiradical power (ARP), level of starter microbiota, concentration of acetaldehyde and diacetyl, syneresis, instrumentally measured color and texture parameters, and sensory acceptance. The results were compared to those obtained for plain probiotic yoghurt (PPY) and the changes tracked during 1 month of cold storage at 2 week intervals. The addition of elderberry and sloe berries significantly increased the antioxidant capacity of probiotic yoghurts, probably due to a high content of polyphenols, especially anthocyanins. However, anthocyanins were more stable in the EPY when compared to the SPY. All yoghurt treatments were characterized by good sensory quality and viability of starter microorganisms, including probiotic strains during cold storage. Elderberries promoted the evolution of diacetyl in yoghurts during storage and, together with sloe berries, produced increased syneresis and the greatest changes in color profile compared to PPY.
Collapse
|
6
|
Zhou Y, Gao YG, Giusti MM. Accumulation of Anthocyanins and Other Phytochemicals in American Elderberry Cultivars during Fruit Ripening and its Impact on Color Expression. PLANTS 2020; 9:plants9121721. [PMID: 33297361 PMCID: PMC7762286 DOI: 10.3390/plants9121721] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 12/02/2020] [Accepted: 12/03/2020] [Indexed: 11/16/2022]
Abstract
American elderberry (Sambucus canadensis) is a plant native to North America with anthocyanin-rich fruits. Our objective was to investigate the effects of cultivar and ripeness on the phytochemical characteristics of its fruits and the corresponding color performance. Cultivars 'Adams', 'Johns', 'Nova', 'Wyldewood', and 'York' were examined for their °Brix, pH, anthocyanin (pH-differential method), and phenolic content (Folin-Ciocalteau method). Extract composition were analyzed by uHPLC-PDA-MS/MS. Color and spectra were determined using a plate reader. All characteristics evaluated were significantly affected by ripeness and cultivar, except for °Brix and total phenolic content, which did not vary significantly among cultivars. Most anthocyanins (63-72%) were acylated with p-coumaric acid, with cyanidin-3-(trans)-coumaroylsambubioside-5-glucoside the most predominant. The proportion of acylated anthocyanins was the only characteristic evaluated that decreased during ripening (from 80 to 70%). Extract from fully-ripened fruits exhibited red (lvis-max ~520 nm) and blue hues (lvis-max ~600 nm) at acidic and alkaline pH, respectively. Extracts from half-ripe fruit rendered yellowish tones and overall dull color. C-18 semi-purified extracts displayed higher color saturation (smaller L* and larger C*ab) than crude extracts. The vibrant and broad color expression of fully-ripened fruit extract, especially after C-18 purification, suggests this North American native plant as a promising natural colorant source.
Collapse
Affiliation(s)
- Yucheng Zhou
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, OH 43210, USA;
| | - Yu Gary Gao
- Department of Extension, The Ohio State University, 2120 Fyffe Rd, Columbus, OH 43210, USA
- OSU South Centers, The Ohio State University, 1864 Shyville Rd, Piketon, OH 45661, USA
- Correspondence: (Y.G.G.); (M.M.G.)
| | - M. Monica Giusti
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, OH 43210, USA;
- Correspondence: (Y.G.G.); (M.M.G.)
| |
Collapse
|
7
|
Jurić S, Jurić M, Król-Kilińska Ż, Vlahoviček-Kahlina K, Vinceković M, Dragović-Uzelac V, Donsì F. Sources, stability, encapsulation and application of natural pigments in foods. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1837862] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Slaven Jurić
- Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, Croatia
| | - Marina Jurić
- Faculty of Pharmacy and Biochemistry, Department of Pharmacognosy, University of Zagreb, Zagreb, Croatia
| | - Żaneta Król-Kilińska
- Department of Functional Food Products Development, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
| | | | - Marko Vinceković
- Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Zagreb, Croatia
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
| |
Collapse
|
8
|
|
9
|
Spray-dried powders from berries extracts obtained upon several processing steps to improve the bioactive components content. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2018.09.048] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
|
10
|
Archaina D, Leiva G, Salvatori D, Schebor C. Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing. FOOD SCI TECHNOL INT 2017; 24:78-86. [DOI: 10.1177/1082013217729601] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Diego Archaina
- Facultad de Bromatología, Universidad Nacional de Entre Ríos, Concepción del Uruguay, Argentina
- CONICET, Buenos Aires, Argentina
| | - Graciela Leiva
- Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
| | - Daniela Salvatori
- CONICET, Buenos Aires, Argentina
- PROBIEN (CONICET-Universidad Nacional del Comahue), Buenos Aires, Argentina
| | - Carolina Schebor
- CONICET, Buenos Aires, Argentina
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
| |
Collapse
|
11
|
Sadowska K, Andrzejewska J, Klóska Ł. Influence of freezing, lyophilisation and air-drying on the total monomeric anthocyanins, vitamin C and antioxidant capacity of selected berries. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13391] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Katarzyna Sadowska
- Department of Agrotechnology; University of Science and Technology in Bydgoszcz; 20 Kordeckiego St. 85-225 Bydgoszcz Poland
| | - Jadwiga Andrzejewska
- Department of Agrotechnology; University of Science and Technology in Bydgoszcz; 20 Kordeckiego St. 85-225 Bydgoszcz Poland
| | - Łukasz Klóska
- Department of Agrotechnology; University of Science and Technology in Bydgoszcz; 20 Kordeckiego St. 85-225 Bydgoszcz Poland
| |
Collapse
|
12
|
Christiana NO, Hideki A, James CO. Isolation and identification of Talaromyces purpurogenus and preliminary studies on its pigment production potentials in solid state cultures. ACTA ACUST UNITED AC 2017. [DOI: 10.5897/ajb2016.15798] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
|
13
|
Zhang J, Wang Z, Liu X. Characterization of Acylated Anthocyanins in Red Cabbage via Comprehensive Two-Dimensional High Performance Liquid Chromatography and HPLC-MS. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13129] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Jie Zhang
- Institute of Food Science and Technology, Ministry of Agriculture, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Beijing 100193 China
| | - Zhidong Wang
- Institute of Food Science and Technology, Ministry of Agriculture, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Beijing 100193 China
| | | |
Collapse
|
14
|
|
15
|
Szalóki-Dorkó L, Stéger-Máté M, Abrankó L. Effects of fruit juice concentrate production on individual anthocyanin species in elderberry. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13031] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Lilla Szalóki-Dorkó
- Department of Food Preservation; Faculty of Food Science; Corvinus University of Budapest; Villányi út 29-43 Budapest H-1118 Hungary
- Department of Applied Chemistry; Faculty of Food Science; Corvinus University of Budapest; Villányi út 29-43 Budapest H-1118 Hungary
| | - Mónika Stéger-Máté
- Department of Food Preservation; Faculty of Food Science; Corvinus University of Budapest; Villányi út 29-43 Budapest H-1118 Hungary
| | - László Abrankó
- Department of Applied Chemistry; Faculty of Food Science; Corvinus University of Budapest; Villányi út 29-43 Budapest H-1118 Hungary
| |
Collapse
|
16
|
Tierno R, Ruiz de Galarreta JI. Influence of Selected Factors on Anthocyanin Stability in Colored Potato Extracts. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12682] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Roberto Tierno
- NEIKER-Tecnalia; The Basque Institute of Agricultural Research and Development; PO Box 46 Vitoria-Gasteiz E-01080 Spain
| | - Jose I. Ruiz de Galarreta
- NEIKER-Tecnalia; The Basque Institute of Agricultural Research and Development; PO Box 46 Vitoria-Gasteiz E-01080 Spain
| |
Collapse
|