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Szkolnicka K, Dmytrów I, Mituniewicz-Małek A, Meghzili B. Camembert-Type Cheese with Sweet Buttermilk: The Determination of Quality Properties and Microstructure. Foods 2024; 13:2515. [PMID: 39200442 PMCID: PMC11354075 DOI: 10.3390/foods13162515] [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: 06/27/2024] [Revised: 08/01/2024] [Accepted: 08/08/2024] [Indexed: 09/02/2024] Open
Abstract
Camembert is a type of surface-mold-ripened soft cheese traditionally produced from cow's milk. Buttermilk, a by-product of butter production with beneficial nutritional and technological properties, is increasingly being used in various applications, including cheesemaking. Therefore, this study aimed to use sweet buttermilk (BM) in combination with milk at concentrations of 10% (w/w) (BM10) and 20% (w/w) (BM20) for the production of Camembert-type cheese. A control cheese made entirely from milk was also produced. The cheese samples underwent a 28-day ripening process during which their composition, acidity, water activity, color, and sensory properties were examined at 1-week intervals. The microstructure of the matured Camembert-type cheese samples was analyzed using scanning electron microscopy (SEM), and their texture was evaluated. The production yield of BM20 cheese (18.03 ± 0.29 kg/100 kg) was lower (p < 0.05) than that of the control (19.92 ± 0.23 kg/100 kg), with BM10 showing the distinctly lowest yield (14.74 ± 0.35 kg/100 kg). The total solid and fat content of BM Camembert-type cheese samples was lower than the control. However, the total protein content in cheese BM20 at the end of the ripening period was the same as that of the control. The changes in acidity in all samples were typical for Camembert cheese, and water activity was high (above 0.92). The sensory properties of all samples were characteristic of the cheese type, while the color of BM cheese samples differed from the control. The microstructure of BM10 and BM20 cheese variants was similar, namely homogenous and less porous compared to the control. In terms of texture, the BM samples had significantly lower hardness, adhesiveness, and gumminess. This study indicates that sweet BM, particularly at a concentration of 20%, may be effectively used in the production of Camembert-type cheese.
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Affiliation(s)
- Katarzyna Szkolnicka
- Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Papieża Pawła VI St. no. 3, 71-459 Szczecin, Poland; (I.D.); (A.M.-M.)
| | - Izabela Dmytrów
- Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Papieża Pawła VI St. no. 3, 71-459 Szczecin, Poland; (I.D.); (A.M.-M.)
| | - Anna Mituniewicz-Małek
- Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Papieża Pawła VI St. no. 3, 71-459 Szczecin, Poland; (I.D.); (A.M.-M.)
| | - Batoul Meghzili
- Agro-Food Engineering Laboratory (GENIAAL), Institute of Nutrition, Food and Agro-Food Technologies (INATAA), University Frères Mentouri—Constantine 1 (UFMC1), Route Ain El Bey, Constantine 25000, Algeria;
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Monteiro Vasconcelos MM, Vollet Marson G, Turgeon SL, Tamigneaux É, Beaulieu L. Physicochemical properties of wild and cultivated Saccharina latissima macroalgae harvested in the Canadian boreal-subarctic transition zone. Heliyon 2024; 10:e29626. [PMID: 38660269 PMCID: PMC11040067 DOI: 10.1016/j.heliyon.2024.e29626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 10/16/2023] [Accepted: 04/11/2024] [Indexed: 04/26/2024] Open
Abstract
Saccharina latissima is a brown seaweed used as a food ingredient. The aim of this work was to study possible differences between S. latissima chemical composition, color, mode of cultivation, harvesting period and site and its environmental conditions. Water temperature, salinity, radiation, and fluorescence were monitored in each harvesting site. Chemical composition of S. latissima varied greatly with period and site, with a high content of carbohydrates and ash. Crude protein content varied from 3.7 % to 12.8 %, with a higher concentration observed in wild samples harvested in Bas-St. Laurent (11.1-12.8 %). Cultivated seaweed also presented a high crude protein (12.2 %) and ash (52 % against 27 % in wild samples) concentrations, but crude fiber and carbohydrates concentrations were lower, reaching up to 2.7 and 1.9-fold, respectively, than those in wild seaweeds. S. latissima presented a more intense yellow color in June. A trend of darker and more green-colored seaweeds when cultivated in the end of summer was confirmed. Our results suggest that variations in chemical components and chromaticity of this species are probably affected by complex interactions of environmental conditions.
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Affiliation(s)
- Margarida Maria Monteiro Vasconcelos
- Université fédérale du Piauí (UFPI), Campus Universitário Ministro Petrônio Portella - Bairro Ininga, CEP: 64049-550, Teresina, Piauí, Brazil
- Institut sur la nutrition et les aliments fonctionnels (INAF), Département des sciences des aliments, Université Laval, 2425 rue de l’Agriculture, G1V OA6, Québec, Québec, Canada
| | - Gabriela Vollet Marson
- Institut sur la nutrition et les aliments fonctionnels (INAF), Département des sciences des aliments, Université Laval, 2425 rue de l’Agriculture, G1V OA6, Québec, Québec, Canada
| | - Sylvie L. Turgeon
- Institut sur la nutrition et les aliments fonctionnels (INAF), Département des sciences des aliments, Université Laval, 2425 rue de l’Agriculture, G1V OA6, Québec, Québec, Canada
| | - Éric Tamigneaux
- Institut sur la nutrition et les aliments fonctionnels (INAF), Département des sciences des aliments, Université Laval, 2425 rue de l’Agriculture, G1V OA6, Québec, Québec, Canada
- École des pêches et de l'aquaculture du Québec (ÉPAQ), Cégep de la Gaspésie et des Iles, Québec Fisheries and Aquaculture Innovation Centre, Merinov, 6 rue du Parc, G0C 1V0, Grande-Rivière, Québec, Canada
| | - Lucie Beaulieu
- Institut sur la nutrition et les aliments fonctionnels (INAF), Département des sciences des aliments, Université Laval, 2425 rue de l’Agriculture, G1V OA6, Québec, Québec, Canada
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Lafeuille B, Tamigneaux É, Berger K, Provencher V, Beaulieu L. Impact of Harvest Month and Drying Process on the Nutritional and Bioactive Properties of Wild Palmaria palmata from Atlantic Canada. Mar Drugs 2023; 21:392. [PMID: 37504923 PMCID: PMC10381615 DOI: 10.3390/md21070392] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 06/26/2023] [Accepted: 06/28/2023] [Indexed: 07/29/2023] Open
Abstract
The macroalga Palmaria palmata could be a sustainable and nutritional food resource. However, its composition may vary according to its environment and to processing methods used. To investigate these variations, wild P. palmata from Quebec were harvested in October 2019 and June 2020, and dried (40 °C, ≃5 h) or stored as frozen controls (-80 °C). The chemical (lipids, proteins, ash, carbohydrates, fibers), mineral (I, K, Na, Ca, Mg, Fe), potential bioactive compound (carotenoids, polyphenols, β-carotene, α-tocopherol) compositions, and the in vitro antioxidant activity and angiotensin-converting enzyme (ACE) inhibition potential of water-soluble extracts were determined. The results suggested a more favorable macroalgae composition in June with a higher content of most nutrients, minerals, and bioactive compounds. October specimens were richer only in carbohydrates and carotenoids. No significant differences in antioxidant or anti-ACE inhibitory activities were found between the two harvest months. The drying process did not significantly impact the chemical and mineral compositions, resulting in only small variations. However, drying had negative impacts on polyphenols and anti-ACE activities in June, and on carotenoids in October. In addition, a concentration effect was observed for carotenoids, β-carotene and α-tocopherol in June. To provide macroalgae of the highest nutritional quality, the drying process for June specimens should be selected.
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Affiliation(s)
- Bétina Lafeuille
- Département de Science des Aliments, Faculté des Sciences de l'Agriculture et de l'alimentation (FSAA), Université Laval, Québec, QC G1V 0A6, Canada
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Québec, QC G1V 0A6, Canada
- Centre Nutrition, Santé et Société (NUTRISS), Université Laval, Québec, QC G1V 0A6, Canada
| | - Éric Tamigneaux
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Québec, QC G1V 0A6, Canada
- École des Pêches et de L'aquaculture du Québec, Cégep de la Gaspésie et des Îles, Québec, QC G0C 1V0, Canada
- Merinov, Grande-Rivière, QC G0C 1V0, Canada
| | | | - Véronique Provencher
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Québec, QC G1V 0A6, Canada
- Centre Nutrition, Santé et Société (NUTRISS), Université Laval, Québec, QC G1V 0A6, Canada
- École de Nutrition, Faculté des Sciences de l'Agriculture et de l'Alimentation (FSAA), Université Laval, Québec, QC G1V 0A6, Canada
| | - Lucie Beaulieu
- Département de Science des Aliments, Faculté des Sciences de l'Agriculture et de l'alimentation (FSAA), Université Laval, Québec, QC G1V 0A6, Canada
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Québec, QC G1V 0A6, Canada
- Québec-Océan, Université Laval, Québec QC G1V 0A6, Canada
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Lafeuille B, Tamigneaux É, Berger K, Provencher V, Beaulieu L. Variation of the Nutritional Composition and Bioactive Potential in Edible Macroalga Saccharina latissima Cultivated from Atlantic Canada Subjected to Different Growth and Processing Conditions. Foods 2023; 12:1736. [PMID: 37107531 PMCID: PMC10137355 DOI: 10.3390/foods12081736] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 04/12/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023] Open
Abstract
Macroalgae are a new food source in the Western world. The purpose of this study was to evaluate the impact of harvest months and food processing on cultivated Saccharina latissima (S. latissima) from Quebec. Seaweeds were harvested in May and June 2019 and processed by blanching, steaming, and drying with a frozen control condition. The chemical (lipids, proteins, ash, carbohydrates, fibers) and mineral (I, K, Na, Ca, Mg, Fe) compositions, the potential bioactive compounds (alginates, fucoidans, laminarans, carotenoids, polyphenols) and in vitro antioxidant potential were investigated. The results showed that May specimens were significantly the richest in proteins, ash, I, Fe, and carotenoids, while June macroalgae contained more carbohydrates. The antioxidant potential of water-soluble extracts (Oxygen Radical Absorbance Capacity [ORAC] analysis-625 µg/mL) showed the highest potential in June samples. Interactions between harvested months and processing were demonstrated. The drying process applied in May specimens appeared to preserve more S. latissima quality, whereas blanching and steaming resulted in a leaching of minerals. Losses of carotenoids and polyphenols were observed with heating treatments. Water-soluble extracts of dried May samples showed the highest antioxidant potential (ORAC analysis) compared to other methods. Thus, the drying process used to treat S. latissima harvested in May seems to be the best that should be selected.
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Affiliation(s)
- Bétina Lafeuille
- Département de Science des Aliments, Faculté des Sciences de l’Agriculture et de l’Alimentation (FSAA), Université Laval, Québec, QC G1V 0A6, Canada;
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Québec, QC G1V 0A6, Canada; (É.T.); (V.P.)
- Centre Nutrition, Santé et Société (NUTRISS), Université Laval, Québec, QC G1V 0A6, Canada
| | - Éric Tamigneaux
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Québec, QC G1V 0A6, Canada; (É.T.); (V.P.)
- École des Pêches et de L’aquaculture du Québec, Cégep de la Gaspésie et des Îles, Québec, QC G0C 1V0, Canada
- Merinov, Grande-Rivière, QC G0C 1V0, Canada;
| | | | - Véronique Provencher
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Québec, QC G1V 0A6, Canada; (É.T.); (V.P.)
- Centre Nutrition, Santé et Société (NUTRISS), Université Laval, Québec, QC G1V 0A6, Canada
- École de Nutrition, Faculté des Sciences de l’Agriculture et de l’Alimentation (FSAA), Université Laval, Québec, QC G1V 0A6, Canada
| | - Lucie Beaulieu
- Département de Science des Aliments, Faculté des Sciences de l’Agriculture et de l’Alimentation (FSAA), Université Laval, Québec, QC G1V 0A6, Canada;
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Québec, QC G1V 0A6, Canada; (É.T.); (V.P.)
- Québec-Océan, Université Laval, Québec, QC G1V 0A6, Canada
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Kumar A, Hanjabam MD, Kishore P, Uchoi D, Panda SK, Mohan CO, Chatterjee NS, Zynudheen AA, Ravishankar CN. Exploitation of Seaweed Functionality for the Development of Food Products. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03023-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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6
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Vasconcelos MMM, Marson GV, Rioux LE, Tamigneaux E, Turgeon SL, Beaulieu L. In Vitro Bioaccessibility of Proteins and Bioactive Compounds of Wild and Cultivated Seaweeds from the Gulf of Saint Lawrence. Mar Drugs 2023; 21:102. [PMID: 36827143 PMCID: PMC9964403 DOI: 10.3390/md21020102] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 01/25/2023] [Accepted: 01/27/2023] [Indexed: 02/04/2023] Open
Abstract
Despite the increased interest in macroalgae protein and fibers, little information is available on their bioaccessibility. The application of an in vitro gastrointestinal digestion model to study the degree of disintegration and release of proteins with expressed bioactivities from wild and cultivated Palmaria palmata and Saccharina latissima was proposed in this study. Macroalgae from the Gulf of St Lawrence, Canada, were submitted to digestive transit times of 2 (oral), 60 (gastric) and 120 (duodenal) minutes. Among wild samples, P. palmata had a higher percentage of disintegration, protein release and degree of hydrolysis than S. latissima. While the least digested sample, wild S. latissima, was the sample with the highest antioxidant activity (210 μmol TE g-1), the most digested sample, cultivated P. palmata, presented the highest ability to inhibit the angiotensin-converting enzyme (ACE), reaching 32.6 ± 1.2% at 3 mg mL-1. ACE inhibitory activity increased from 1 to 3 mg mL-1, but not at 5 mg mL-1. Wild samples from both species showed an ACE inhibition around 27.5%. Data suggested that the disintegration of the samples was influenced by their soluble and insoluble fiber contents. Further information on the bioaccessibility and bioactivity of these macroalgae should consider the characterization of digestion products other than protein, as well as the effects of previous product processing.
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Affiliation(s)
- Margarida M. M. Vasconcelos
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada
- Fishing Engineering, Universidade Federal do Piauí (UFPI), Campus Universitário da Ininga, Teresina 64049-550, Brazil
| | - Gabriela V. Marson
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada
| | - Laurie-Eve Rioux
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada
| | - Eric Tamigneaux
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada
- Merinov, École des pêches et de l’aquaculture du Québec (ÉPAQ), Cégep de la Gaspésie et des Iles, 6 rue du Parc, Grande-Rivière, QC G0C 1V0, Canada
| | - Sylvie L. Turgeon
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada
| | - Lucie Beaulieu
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada
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Faucher M, Geoffroy TR, Thibodeau J, Gaaloul S, Bazinet L. Semi-Industrial Production of a DPP-IV and ACE Inhibitory Peptide Fraction from Whey Protein Concentrate Hydrolysate by Electrodialysis with Ultrafiltration Membrane. MEMBRANES 2022; 12:membranes12040409. [PMID: 35448379 PMCID: PMC9025977 DOI: 10.3390/membranes12040409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 04/05/2022] [Accepted: 04/06/2022] [Indexed: 02/05/2023]
Abstract
The separation by electrodialysis with ultrafiltration membranes (EDUF), at a semi-industrial scale, of a new whey protein hydrolysate obtained from a whey protein concentrate was assessed. After 6 h of treatment, more than 9 g of peptides were recovered in the peptide recovery fraction, for a recovery yield of 5.46 ± 0.56% and containing 18 major components. Among these components, positively charged peptides, such as ALPMHIR + PHMIR, LIVTQTMK and TKIPAVF, were present, and their relative abundances increased by nearly 1.25 X and up to 7.55 X. The presence of these peptides may be promising, as ALPMHIR has a strong activity against angiotensin-converting enzyme (ACE), and LIVTQTMK has structural properties that could interfere with dipeptidyl peptidase-IV (DPP-IV). Many neutral peptides were also recovered alongside those. Nevertheless, the inhibitory activity against DPP-IV and ACE increased from 2 X and 4 X, respectively, in the peptide recovery fraction compared to the initial hydrolysate, due to the improved content in bioactive peptides. Thus, this new hydrolysate is well-suited for the large-scale production of a peptide fraction with high bioactivities. Furthermore, what was achieved in this work came close to what could be achieved for the industrial production of a bioactive peptide fraction from whey proteins.
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Affiliation(s)
- Mélanie Faucher
- Institute of Nutrition and Functional Food (INAF) and Food Science Department, Pavillon Paul Comtois, Université Laval, Quebec City, QC G1V 0A6, Canada; (M.F.); (T.R.G.); (J.T.)
- Laboratoire de Transformation Alimentaire et Procédés Électro-membranaires (LTAPEM, Laboratory of Food Processing and Electro-Membrane Processes), Pavillon Paul Comtois, Université Laval, Quebec City, QC G1V 0A6, Canada
| | - Thibaud R. Geoffroy
- Institute of Nutrition and Functional Food (INAF) and Food Science Department, Pavillon Paul Comtois, Université Laval, Quebec City, QC G1V 0A6, Canada; (M.F.); (T.R.G.); (J.T.)
- Laboratoire de Transformation Alimentaire et Procédés Électro-membranaires (LTAPEM, Laboratory of Food Processing and Electro-Membrane Processes), Pavillon Paul Comtois, Université Laval, Quebec City, QC G1V 0A6, Canada
| | - Jacinthe Thibodeau
- Institute of Nutrition and Functional Food (INAF) and Food Science Department, Pavillon Paul Comtois, Université Laval, Quebec City, QC G1V 0A6, Canada; (M.F.); (T.R.G.); (J.T.)
- Laboratoire de Transformation Alimentaire et Procédés Électro-membranaires (LTAPEM, Laboratory of Food Processing and Electro-Membrane Processes), Pavillon Paul Comtois, Université Laval, Quebec City, QC G1V 0A6, Canada
| | - Sami Gaaloul
- Lactalis Canada, Victoriaville, QC G6P 9V7, Canada;
| | - Laurent Bazinet
- Institute of Nutrition and Functional Food (INAF) and Food Science Department, Pavillon Paul Comtois, Université Laval, Quebec City, QC G1V 0A6, Canada; (M.F.); (T.R.G.); (J.T.)
- Laboratoire de Transformation Alimentaire et Procédés Électro-membranaires (LTAPEM, Laboratory of Food Processing and Electro-Membrane Processes), Pavillon Paul Comtois, Université Laval, Quebec City, QC G1V 0A6, Canada
- Correspondence:
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Geoffroy T, Thibodeau J, Faucher M, Langevin M, Lutin F, Bazinet L. Relationship between feed concentration and bioactive cationic peptide recovery: Impact on ecoefficiency of EDUF at semi-industrial scale. Sep Purif Technol 2022. [DOI: 10.1016/j.seppur.2021.120403] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Geoffroy T, Bernier M, Thibodeau J, Francezon N, Beaulieu L, Mikhaylin S, Langevin M, Lutin F, Bazinet L. Semi-industrial scale-up of EDUF technology for the electroseparation of bioactive cationic peptides: Impact of process parameters and cell configurations on eco-efficiency. J Memb Sci 2022. [DOI: 10.1016/j.memsci.2021.119856] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Chakraborty R, Roy S. Angiotensin-converting enzyme inhibitors from plants: A review of their diversity, modes of action, prospects, and concerns in the management of diabetes-centric complications. JOURNAL OF INTEGRATIVE MEDICINE-JIM 2021; 19:478-492. [PMID: 34642085 DOI: 10.1016/j.joim.2021.09.006] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Accepted: 06/10/2021] [Indexed: 12/29/2022]
Abstract
Angiotensin-converting enzyme (ACE) inhibitors are antihypertensive medications often used in the treatment of diabetes-related complications. Synthetic ACE inhibitors are known to cause serious side effects like hypotension, renal insufficiency, and hyperkalaemia. Therefore, there has been an intensifying search for natural ACE inhibitors. Many plants or plant-based extracts are known to possess ACE-inhibitory activity. In this review, articles focusing on the natural ACE inhibitors extracted from plants were retrieved from databases like Google Scholar, PubMed, Scopus, and Web of Science. We have found more than 50 plant species with ACE-inhibitory activity. Among them, Angelica keiskei, Momordica charantia, Muntingia calabura, Prunus domestica, and Peperomia pellucida were the most potent, showing comparatively lower half-maximal inhibitory concentration values. Among the bioactive metabolites, peptides (e.g., Tyr-Glu-Pro, Met-Arg-Trp, and Gln-Phe-Tyr-Ala-Val), phenolics (e.g., cyanidin-3-O-sambubioside and delphinidin-3-O-sambubioside), flavonoids ([-]-epicatechin, astilbin, and eupatorin), terpenoids (ursolic acid and oleanolic acid) and alkaloids (berberine and harmaline) isolated from several plant and fungus species were found to possess significant ACE-inhibitory activity. These were also known to possess promising antioxidant, antidiabetic, antihyperlipidemic and anti-inflammatory activities. Considering the minimal side effects and lower toxicity of herbal compounds, development of antihypertensive drugs from these plant extracts or phytocompounds for the treatment of diabetes-associated complications is an important endeavour. This review, therefore, focuses on the ACE inhibitors extracted from different plant sources, their possible mechanisms of action, present status, and any safety concerns.
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Affiliation(s)
- Rakhi Chakraborty
- Department of Botany, A.P.C. Roy Government College, Matigara 734010, West Bengal, India
| | - Swarnendu Roy
- Plant Biochemistry Laboratory, Department of Botany, University of North Bengal, Raja Rammohunpur 734011, West Bengal, India.
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Peñalver R, Lorenzo JM, Ros G, Amarowicz R, Pateiro M, Nieto G. Seaweeds as a Functional Ingredient for a Healthy Diet. Mar Drugs 2020; 18:E301. [PMID: 32517092 PMCID: PMC7345263 DOI: 10.3390/md18060301] [Citation(s) in RCA: 125] [Impact Index Per Article: 31.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2020] [Revised: 06/02/2020] [Accepted: 06/02/2020] [Indexed: 12/22/2022] Open
Abstract
Seaweeds have been used since ancient times as food, mainly by Asian countries, while in Western countries, their main application has been as gelling agents and colloids for the food, pharmaceuticals, and the cosmetic industry. Seaweeds are a good source of nutrients such as proteins, vitamins, minerals, and dietary fiber. Polyphenols, polysaccharides, and sterols, as well as other bioactive molecules, are mainly responsible for the healthy properties associated with seaweed. Antioxidant, anti-inflammatory, anti-cancer, and anti-diabetic properties are attributed to these compounds. If seaweeds are compared to terrestrial plants, they have a higher proportion of essential fatty acids as eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids. In addition, there are several secondary metabolites that are synthesized by algae such as terpenoids, oxylipins, phlorotannins, volatile hydrocarbons, and products of mixed biogenetic origin. Therefore, algae can be considered as a natural source of great interest, since they contain compounds with numerous biological activities and can be used as a functional ingredient in many technological applications to obtain functional foods.
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Affiliation(s)
- Rocío Peñalver
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty University of Murcia, Campus Mare Nostrum, 30100 Espinardo, Spain; (R.P.); (G.R.); (G.N.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain;
| | - Gaspar Ros
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty University of Murcia, Campus Mare Nostrum, 30100 Espinardo, Spain; (R.P.); (G.R.); (G.N.)
| | - Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland;
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain;
| | - Gema Nieto
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty University of Murcia, Campus Mare Nostrum, 30100 Espinardo, Spain; (R.P.); (G.R.); (G.N.)
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Tremblay A, Corcuff R, Goulet C, Godefroy SB, Doyen A, Beaulieu L. Valorization of snow crab (Chionoecetes opilio) cooking effluents for food applications. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:384-393. [PMID: 31595518 DOI: 10.1002/jsfa.10066] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2019] [Revised: 09/03/2019] [Accepted: 09/23/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Seafood processing generates significant amounts of solid and liquid waste in the environment. Such waste represents a potential source of high-value biomolecules for food, pharmaceutic and cosmetic applications. There are very few studies on the valorization of wastewaters compared to solid by-products. However, cooking waters are characterized by a high organic polluting load, which could contain valuable molecules such as proteins, pigments and flavor compounds. Snow crab (Chionoecetes opilio) processing is included among the most important processes in Canadian fisheries, although its cooking effluent composition is not well characterized. RESULTS The present study concentrated and valorized the biomass in snow crab cooking wastewaters for the development of products for food applications. A membrane process was designed and optimized to concentrate the effluents. The chemical composition of the concentrates was analyzed, including characterizing the flavor profile compounds. The extracts were mainly composed of proteins (592 g kg-1 ) and minerals (386 g kg-1 ) and contained desirable flavor compounds. Their functional properties (solubility, water-holding capacity, oil-holding capacity) and antioxidant activities were also assessed, and their safety was verified. CONCLUSION The cooking effluents generated by snow crab processing facilities, usually considered as waste, can be concentrated and turned into a natural aroma for the food industry. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Ariane Tremblay
- Département des sciences des aliments, Université Laval, Institut sur la nutrition et les aliments fonctionnels, Pavillon Paul-Comtois, QC, Canada
| | - Ronan Corcuff
- Département des sciences des aliments, Université Laval, Institut sur la nutrition et les aliments fonctionnels, Pavillon Paul-Comtois, QC, Canada
| | - Charles Goulet
- Département de phytologie, Université Laval, Pavillon de l'Envirotron, QC, Canada
| | - Samuel B Godefroy
- Département des sciences des aliments, Université Laval, Institut sur la nutrition et les aliments fonctionnels, Pavillon Paul-Comtois, QC, Canada
| | - Alain Doyen
- Département des sciences des aliments, Université Laval, Institut sur la nutrition et les aliments fonctionnels, Pavillon Paul-Comtois, QC, Canada
| | - Lucie Beaulieu
- Département des sciences des aliments, Université Laval, Institut sur la nutrition et les aliments fonctionnels, Pavillon Paul-Comtois, QC, Canada
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Munekata PES, Pateiro M, Barba FJ, Dominguéz R, Gagaoua M, Lorenzo JM. Development of new food and pharmaceutical products: Nutraceuticals and food additives. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 92:53-96. [PMID: 32402447 DOI: 10.1016/bs.afnr.2019.12.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
The market of nutraceuticals and foods elaborated with natural additives are constantly growing and leading researchers and professionals of pharmaceutical and food industry to develop new products and reconsider the formulation of processed food. However, these products can only be insert into the market after extensive and well-performed scientific studies that clarify the mechanisms by which bioactive compounds can improve health status beyond nutrition or can replace conventional food additives perceived as "unhealthy" or "unfamiliar" by consumers. Therefore, scientific evidence regarding the actual health benefits and preservation/enhancement of food attributes are the crucial step in the exploration of nutraceuticals and natural food additives. In this context, several studies have been carried to identify and characterize natural bioactive compounds in aquaculture and related by-products for further production of nutraceuticals and food additives. The main purpose of this chapter is to highlight the most recent advances to explore extracts and isolated compounds from aquaculture and by-products to develop nutraceuticals and food additives.
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Affiliation(s)
- Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Burjassot, València, Spain
| | - Rubén Dominguéz
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Dublin, Ireland
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain.
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Ghasemi-Varnamkhasti M, Mohammad-Razdari A, Yoosefian SH, Izadi Z, Siadat M. Aging discrimination of French cheese types based on the optimization of an electronic nose using multivariate computational approaches combined with response surface method (RSM). Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.099] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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