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Leal FC, Ueda KM, Tucunduva Arantes MS, Morais de Lima TAD, Hansel FA, Esteves Magalhães WL, Helm CV, Freitas RAD, Farias FO, Mafra MR, Igarashi-Mafra L. Impact of defibrillation technique on the rheological, thermo-mechanical, and nutritional properties of nanosuspensions produced from multiple fractions of pinhão seed (Araucaria angustifolia (Bertol.) Kuntze). Food Chem 2024; 440:138195. [PMID: 38103506 DOI: 10.1016/j.foodchem.2023.138195] [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: 03/27/2023] [Revised: 11/23/2023] [Accepted: 12/10/2023] [Indexed: 12/19/2023]
Abstract
This work aimed to evaluate the influence of the mechanical defibrillation technique on the pinhão nanosuspensions production obtained from the whole pinhão, its coat, and almond. The nanosuspensions were characterized concerning their composition, morphology, thermal stability, rheological behavior, compound profiling, and cytotoxicity. The results revealed a significant fiber content in pinhão coat nanosuspension (63.12 ± 0.52 %) and non-fiber carbohydrates in whole pinhão (59.00 ± 0.13 %) and almond (74.39 ± 0.23 %) nanosuspensions. The defibrillation process led to micro/nano-sized fibers in pinhão coat nanosuspensions and small-size starch granules in almond nanosuspensions. The nanosuspensions containing pinhão coat exhibited a gel-like behavior, while almond nanosuspensions displayed liquid-like characteristics. Pinhão coat nanosuspensions presented a significant content of flavonoids and phytosterols, whereas almond-based nanosuspensions contained substantial sugar amounts. No cytotoxicity was observed at the concentrations evaluated. These findings demonstrated that the defibrillation technique impacted the properties of pinhão constituents, allowing their application in new product development.
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Affiliation(s)
- Fernando Castro Leal
- Department of Chemical Engineering, Federal University of Paraná (UFPR), Polytechnic Center, 81531-990 Curitiba, PR, Brazil
| | - Karina Mayumi Ueda
- Department of Chemical Engineering, Federal University of Paraná (UFPR), Polytechnic Center, 81531-990 Curitiba, PR, Brazil
| | | | | | | | | | | | - Rilton Alves de Freitas
- Federal University of Paraná, Chemistry Department, Polytechnic Center - Jardim das Américas, Caixa Postal 19032, 81531-980 Curitiba, PR, Brazil
| | - Fabiane Oliveira Farias
- Department of Chemical Engineering, Federal University of Paraná (UFPR), Polytechnic Center, 81531-990 Curitiba, PR, Brazil
| | - Marcos R Mafra
- Department of Chemical Engineering, Federal University of Paraná (UFPR), Polytechnic Center, 81531-990 Curitiba, PR, Brazil.
| | - Luciana Igarashi-Mafra
- Department of Chemical Engineering, Federal University of Paraná (UFPR), Polytechnic Center, 81531-990 Curitiba, PR, Brazil
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Guo Y, Shi S, Yang N, Tang MX, Duan ZJ, Guo XR, Tang ZH. Comparative assessment of nutritional composition, polyphenol profile and antioxidative properties of wild edible ferns from northeastern China. Food Res Int 2023; 163:112237. [PMID: 36596159 DOI: 10.1016/j.foodres.2022.112237] [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: 05/31/2022] [Revised: 10/21/2022] [Accepted: 11/22/2022] [Indexed: 11/29/2022]
Abstract
Ferns are one of the prevalent species of wild edible plants but one of the least explored terrestrial plants. Therefore, the aim of this study was to assess the nutrient composition, polyphenol profile and antioxidative properties of four wild edible ferns commonly utilized in northeastern China. We studied the content of ash, polysaccharide, protein, fat and mineral elements of the samples. Furthermore, the samples were found to have good total phenolic and total flavonoid contents and some level of antioxidant capacity as determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline) 6-sufonic acid (ABTS) and ferric reducing antioxidant power (FRAP). They also exhibited different specific accumulation of polyphenol profiles, estimated by liquid chromatography/mass spectrometry (LC/MS). Significance analysis revealed a significant correlation between individual phenolic compounds and the antioxidant activity of the ferns. The results of the study suggest that wild edible ferns are rich in nutritional value and have potential as a natural source of antioxidants.
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Affiliation(s)
- Yun Guo
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China.
| | - Sen Shi
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China.
| | - Nan Yang
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China.
| | - Mei-Xin Tang
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China.
| | - Ze-Jia Duan
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China.
| | - Xiao-Rui Guo
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China.
| | - Zhong-Hua Tang
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China.
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Li C, Yang C, Zhang J, Zhang L. Formation of Amadori compounds in LIGAO (concentrated pear juice) processing and the effects of Fru-Asp on cough relief and lung moisturization in mice. Food Funct 2022; 13:12787-12798. [PMID: 36421027 DOI: 10.1039/d2fo02903k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
LIGAO (concentrated pear juice) has been used for more than 1000 years to treat respiratory complaints such as cough and expectoration in China, but the study of the mechanism of its antitussive effects and ability to moisten the lungs is limited. This study found that the content of Amadori compounds (ACs) and other nutrients changed during LIGAO processing. Furthermore, N-(1-deoxy-D-fructos-1-yl)-aspartic acid (Fru-Asp), the most abundant and characteristic AC in LIGAO, was prepared and studied. The antitussive test revealed that Fru-Asp could significantly reduce the frequency of cough and prolong the cough latent period in mice. A high dose of Fru-Asp (250 mg kg-1) in mice provided better therapeutic activities than that of dextromethorphan hydrobromide tablets (30 mg kg-1). In the Fru-Asp pretreated group, Fru-Asp significantly alleviated inflammation in LPS-induced acute lung injury mice. Fru-Asp can significantly decrease the levels of TNF-α and IL-β in mice by 11%. Additionally, Fru-Asp exhibited angiotensin-converting enzyme (ACE) inhibitor activity (IC50 = 0.242 mM). The contribution and health benefits of Fru-Asp on cough relief were first reported in this study, which also substantiated it as a functional component of LIGAO. The results provided the basis for future research on the health effects of ACs and a method to improve the added value of LIGAO and other pear products.
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Affiliation(s)
- Chenyan Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China.
| | - Cheng Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China.
| | - Jian Zhang
- College of Food, Shihezi University, Beisi Road, Shihezi, Xinjiang 832003, P. R. China
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China. .,College of Food, Shihezi University, Beisi Road, Shihezi, Xinjiang 832003, P. R. China
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Kataria A, Sharma S, Khatkar SK. Antioxidative, structural and thermal characterisation of simulated fermented matrix of quinoa, chia and teff with caseinate. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ankita Kataria
- Department of Food Science and Technology Punjab Agricultural University (PAU) Ludhiana 141004 Punjab India
| | - Savita Sharma
- Department of Food Science and Technology Punjab Agricultural University (PAU) Ludhiana 141004 Punjab India
| | - Sunil Kumar Khatkar
- Byproducts Utilization Lab, Department of Dairy Technology College of Dairy Science and Technology, Guru Angad Dev Veterinary & Animal Sciences University (GADVASU) Ludhiana 141004 Punjab India
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Sharma S, Kataria A, Singh B. Effect of thermal processing on the bioactive compounds, antioxidative, antinutritional and functional characteristics of quinoa (Chenopodium quinoa). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113256] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Kataria A, Sharma S, Singh A, Singh B. Effect of hydrothermal and thermal processing on the antioxidative, antinutritional and functional characteristics of Salvia hispanica. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01161-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Cruz EPD, Fonseca LM, Radünz M, Silva FTD, Gandra EA, Zavareze EDR, Borges CD. Pinhão coat extract encapsulated in starch ultrafine fibers: Thermal, antioxidant, and antimicrobial properties and in vitro biological digestion. J Food Sci 2021; 86:2886-2897. [PMID: 34057206 DOI: 10.1111/1750-3841.15779] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 03/09/2021] [Accepted: 04/23/2021] [Indexed: 11/26/2022]
Abstract
This study aimed to produce soluble potato starch ultrafine fibers for the encapsulation of pinhão coat extract (PCE), evaluating their relative crystallinity (RC), thermal stability, antioxidant activity, antimicrobial activity against Escherichia coli and Staphylococcus aureus, as well as in vitro biological digestion. In the simulation of in vitro biological digestion, the phenolic compounds release profile was also evaluated. The ultrafine fibers were produced by electrospinning, based on a polymeric solution composed of soluble potato starch (50% w/v) and formic acid. Then, PCE was incorporated at various concentrations (0.5%, 1.0%, and 1.5%, w/w, dry basis). The endothermic event of free PCE was not observed in the ultrafine fibers, which suggests its encapsulation. The RC decreased according to the increase in PCE concentration in the ultrafine fibers. The PCE resisted thermal treatments when encapsulated into the ultrafine fibers (100 and 180°C), and the ultrafine fibers with 1% PCE presented the highest amount of preserved phenolic compounds. Regarding antioxidant activity, the free PCE presented 85% of DPPH inhibition and the ultrafine fibers had 18% inhibition, not differing among the PCE concentrations (p < 0.05). The free PCE and the ultrafine fibers with 0.5% PCE showed inhibitory effect against S. aureus and the ones with 1.5% PCE showed controlled release of phenolic compounds during the simulation of in vitro digestion. Starch ultrafine fibers showed potential to be applied in food industries due to their capacity of protecting phenolic compounds when submitted to high temperatures or gastrointestinal conditions. Nevertheless, their application depends on the end use of the product. PRACTICAL APPLICATION: The encapsulation of pinhão coat extract (PCE) in ultrafine starch fibers promotes greater preservation of phenolic compounds. Thus, it can be incorporated into different foods that are produced using the ultra-high temperature (UHT) process-at 135-145°C for 5 to 10 s, or some other equivalent time/temperature combination. Another possibility is the incorporation of ultrafine fibers in active packaging: compounds can migrate to food, improving sensory characteristics, increasing shelf life, preventing chemical and microbiological deterioration, and ensuring food safety.
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Affiliation(s)
- Elder Pacheco da Cruz
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil.,Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Brazil
| | - Laura Martins Fonseca
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | - Marjana Radünz
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | | | - Eliezer Avila Gandra
- Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Brazil
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Fonseca LM, Silva FTD, Bruni GP, Borges CD, Zavareze EDR, Dias ARG. Aerogels based on corn starch as carriers for pinhão coat extract (Araucaria angustifolia) rich in phenolic compounds for active packaging. Int J Biol Macromol 2020; 169:362-370. [PMID: 33340627 DOI: 10.1016/j.ijbiomac.2020.12.110] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2020] [Revised: 11/02/2020] [Accepted: 12/14/2020] [Indexed: 12/18/2022]
Abstract
The objective of this study was to produce renewable aerogels from native and anionic corn starches loaded with pinhão coat extract (PCE) with water absorbent capacity, antioxidant activity and controlled release of phenolic compounds in a hydrophilic food simulant media. Starch aerogels were produced with different concentrations of PCE, 5 and 10%, and evaluated for FT-IR spectra, relative crystallinity, thermal properties, water absorption capacity (WAC), density, antioxidant activity and in vitro release. Thermal stability of the compounds was improved by the incorporation of PCE. The aerogels presented high WAC of 541 to 731% and low-density values of 0.03 g.cm-1. The highest inhibition of DPPH and ABTS radicals was presented to anionic starch aerogels with 10% PCE rendering 26% of inhibition of ABTS and 24% of DPPH. The maximum in vitro releases for native and anionic starch aerogels with 5% of PCE were 28.70 and 29.44%, respectively, and for aerogels with 10% of PCE they were 34.27 and 35.94%, respectively. The anionic starch aerogels had the highest amount of phenolic compounds released when compared to the native starch aerogels. The starch-based bioactive aerogels showed potential to be applied in food packaging as water absorbent and as a carrier of phenolic compounds.
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Affiliation(s)
- Laura Martins Fonseca
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil.
| | - Francine Tavares da Silva
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | - Graziella Pinheiro Bruni
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | | | - Elessandra da Rosa Zavareze
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
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Dorneles MS, Noreña CPZ. Extraction of bioactive compounds from
Araucaria angustifolia
bracts by microwave‐assisted extraction. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14481] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Mariane S. Dorneles
- Institute of Food Science and Technology (ICTA/UFRGS) Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Caciano P. Z. Noreña
- Institute of Food Science and Technology (ICTA/UFRGS) Federal University of Rio Grande do Sul Porto Alegre Brazil
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Electrospun Starch Fibers Loaded with Pinhão (Araucaria angustifolia) Coat Extract Rich in Phenolic Compounds. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09629-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Antimicrobial Activity of Araucaria angustifolia Seed (Pinhão) Coat Extract and its Synergism with Thermal Treatment to Inactivate Listeria monocytogenes. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2192-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Systematic study on the extraction of antioxidants from pinhão ( araucaria angustifolia (bertol.) Kuntze) coat. Food Chem 2018; 261:216-223. [DOI: 10.1016/j.foodchem.2018.04.057] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Revised: 04/10/2018] [Accepted: 04/16/2018] [Indexed: 11/30/2022]
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Antioxidants extraction from Pinhão ( Araucaria angustifolia (Bertol.) Kuntze) coats and application to zein films. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2017.10.006] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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