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Kanon AP, Giezenaar C, Roy NC, Jayawardana IA, Lomiwes D, Montoya CA, McNabb WC, Henare SJ. Effects of Green and Gold Kiwifruit Varieties on Antioxidant Neuroprotective Potential in Pigs as a Model for Human Adults. Nutrients 2024; 16:1097. [PMID: 38674790 PMCID: PMC11055029 DOI: 10.3390/nu16081097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2024] [Revised: 04/04/2024] [Accepted: 04/06/2024] [Indexed: 04/28/2024] Open
Abstract
Kiwifruit (KF) has shown neuroprotective potential in cell-based and rodent models by augmenting the capacity of endogenous antioxidant systems. This study aimed to determine whether KF consumption modulates the antioxidant capacity of plasma and brain tissue in growing pigs. Eighteen male pigs were divided equally into three groups: (1) bread, (2) bread + Actinidia deliciosa cv. 'Hayward' (green-fleshed), and (3) bread + A. chinensis cv. 'Hort16A' (yellow-fleshed). Following consumption of the diets for eight days, plasma and brain tissue (brain stem, corpus striatum, hippocampus, and prefrontal cortex) were collected and measured for biomarkers of antioxidant capacity, enzyme activity, and protein expression assessments. Green KF significantly increased ferric-reducing antioxidant potential (FRAP) in plasma and all brain regions compared with the bread-only diet. Gold KF increased plasma ascorbate concentration and trended towards reducing acetylcholinesterase activity in the brain compared with the bread-only diet. Pearson correlation analysis revealed a significant positive correlation between FRAP in the brain stem, prefrontal cortex, and hippocampus with the total polyphenol concentration of dietary interventions. These findings provide exploratory evidence for the benefits of KF constituents in augmenting the brain's antioxidant capacity that may support neurological homeostasis during oxidative stress.
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Affiliation(s)
- Alexander P. Kanon
- School of Health Sciences, College of Health, Massey University, Palmerston North 4442, New Zealand;
- Riddet Institute, Massey University, Te Ohu Rangahau Kai Facility, Palmerston North 4442, New Zealand; (C.G.); (N.C.R.); (I.A.J.); (C.A.M.); (W.C.M.)
- Alpha-Massey Natural Nutraceutical Research Centre, Massey University, Palmerston North 4442, New Zealand
| | - Caroline Giezenaar
- Riddet Institute, Massey University, Te Ohu Rangahau Kai Facility, Palmerston North 4442, New Zealand; (C.G.); (N.C.R.); (I.A.J.); (C.A.M.); (W.C.M.)
- Food Experience and Sensory Testing Laboratory, School of Food and Advanced Technology, Palmerston North 4410, New Zealand
| | - Nicole C. Roy
- Riddet Institute, Massey University, Te Ohu Rangahau Kai Facility, Palmerston North 4442, New Zealand; (C.G.); (N.C.R.); (I.A.J.); (C.A.M.); (W.C.M.)
- Department of Human Nutrition, University of Otago, Dunedin 9016, New Zealand
- High-Value Nutrition National Science Challenge, Auckland 1023, New Zealand
| | - Isuri A. Jayawardana
- Riddet Institute, Massey University, Te Ohu Rangahau Kai Facility, Palmerston North 4442, New Zealand; (C.G.); (N.C.R.); (I.A.J.); (C.A.M.); (W.C.M.)
| | - Dominic Lomiwes
- Immune Health and Physical Performance, Nutrition and Health Group, The New Zealand Institute for Plant and Food Research Limited, Palmerston North 4410, New Zealand;
| | - Carlos A. Montoya
- Riddet Institute, Massey University, Te Ohu Rangahau Kai Facility, Palmerston North 4442, New Zealand; (C.G.); (N.C.R.); (I.A.J.); (C.A.M.); (W.C.M.)
- Smart Foods and Bioproducts, AgResearch Ltd., Te Ohu Rangahau Kai Facility, Palmerston North 4442, New Zealand
| | - Warren C. McNabb
- Riddet Institute, Massey University, Te Ohu Rangahau Kai Facility, Palmerston North 4442, New Zealand; (C.G.); (N.C.R.); (I.A.J.); (C.A.M.); (W.C.M.)
- High-Value Nutrition National Science Challenge, Auckland 1023, New Zealand
| | - Sharon J. Henare
- School of Health Sciences, College of Health, Massey University, Palmerston North 4442, New Zealand;
- Riddet Institute, Massey University, Te Ohu Rangahau Kai Facility, Palmerston North 4442, New Zealand; (C.G.); (N.C.R.); (I.A.J.); (C.A.M.); (W.C.M.)
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Wang Y, Pan Y, Zhou C, Li W, Wang K. Effects of Kiwifruit Dietary Fibers on Pasting Properties and In Vitro Starch Digestibility of Wheat Starch. Nutrients 2024; 16:749. [PMID: 38474877 DOI: 10.3390/nu16050749] [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: 02/03/2024] [Revised: 02/23/2024] [Accepted: 02/26/2024] [Indexed: 03/14/2024] Open
Abstract
In this study, the roles of kiwifruit soluble/insoluble dietary fiber (SDF/IDF, respectively) in the pasting characteristics and in vitro digestibility of wheat starch were explored. According to RVA and rheological tests, the IDF enhanced the wheat starch viscosity, decreased the gelatinization degree of the starch granules, and exacerbated starch retrogradation. The addition of SDF in high quantities could reduce the starch gelatinization level, lower the system viscosity, and exacerbate starch retrogradation. Through determining the leached amylose content and conducing scanning electron microscopy, the IDF and SDF added in high quantities was combined with the leached amylose wrapped around the starch granules, which reduced the leached amylose content and decreased the gelatinization degree of the starch granules. The Fourier transform infrared results showed that the addition of both the IDF and SDF resulted in an enhancement in hydrogen bonding formed by the hydroxyl groups of the system. The in vitro digestion results strongly suggested that both the IDF and SDF reduced the wheat starch digestibility. The above findings are instructive for the application of both IDF and SDF in starchy functional foods.
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Affiliation(s)
- Yaqi Wang
- School of Nursing and Rehabilitation, Cheeloo College of Medicine, Shandong University, Jinan 250012, China
| | - Yaoyi Pan
- School of Nursing and Rehabilitation, Cheeloo College of Medicine, Shandong University, Jinan 250012, China
| | - Chang Zhou
- School of Nursing and Rehabilitation, Cheeloo College of Medicine, Shandong University, Jinan 250012, China
| | - Wenru Li
- School of Nursing and Rehabilitation, Cheeloo College of Medicine, Shandong University, Jinan 250012, China
| | - Kunli Wang
- School of Nursing and Rehabilitation, Cheeloo College of Medicine, Shandong University, Jinan 250012, China
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Huo ZY, Shi XC, Wang YX, Jiang YH, Zhu GY, Herrera-Balandrano DD, Wang SY, Laborda P. Antifungal and elicitor activities of p-hydroxybenzoic acid for the control of aflatoxigenic Aspergillus flavus in kiwifruit. Food Res Int 2023; 173:113331. [PMID: 37803641 DOI: 10.1016/j.foodres.2023.113331] [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: 06/01/2023] [Revised: 07/25/2023] [Accepted: 07/27/2023] [Indexed: 10/08/2023]
Abstract
Aspergillus flavus not only reduces kiwifruit production but also synthesizes carcinogenic aflatoxins, resulting in a relevant threat to human health. p-Hydroxybenzoic acid (pHBA) is one of the most abundant phenolics in kiwifruit. In this study, pHBA was found to reduce A. flavus mycelial growth by blocking the fungal mitotic exit network (MEN) and cytokinesis and to inhibit the biosynthesis of aflatoxins B1 and B2. The application of pHBA promoted the accumulation of endogenous pHBA and induced oxidative stress in A. flavus-infected kiwifruit, resulting in an increase in H2O2 content and catalase (CAT) and superoxide dismutase (SOD) activities. Preventive and curative treatments with 5 mM pHBA reduced A. flavus advancement by 46.1% and 68.0%, respectively. Collectively, the antifungal and elicitor properties of pHBA were examined for the first time, revealing new insights into the role of pHBA in the defense response of kiwifruit against A. flavus infection.
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Affiliation(s)
- Zi-Yao Huo
- School of Life Sciences, Nantong University, Nantong 226019, People's Republic of China
| | - Xin-Chi Shi
- School of Life Sciences, Nantong University, Nantong 226019, People's Republic of China
| | - Yan-Xia Wang
- School of Life Sciences, Nantong University, Nantong 226019, People's Republic of China
| | - Yong-Hui Jiang
- School of Life Sciences, Nantong University, Nantong 226019, People's Republic of China
| | - Gui-Yang Zhu
- School of Life Sciences, Nantong University, Nantong 226019, People's Republic of China
| | | | - Su-Yan Wang
- School of Life Sciences, Nantong University, Nantong 226019, People's Republic of China
| | - Pedro Laborda
- School of Life Sciences, Nantong University, Nantong 226019, People's Republic of China.
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Ozden EM, Bingol Z, Mutlu M, Karagecili H, Köksal E, Goren AC, Alwasel SH, Gulcin İ. Antioxidant, Antiglaucoma, Anticholinergic, and Antidiabetic Effects of Kiwifruit ( Actinidia deliciosa) Oil: Metabolite Profile Analysis Using LC-HR/MS, GC/MS and GC-FID. Life (Basel) 2023; 13:1939. [PMID: 37763342 PMCID: PMC10532620 DOI: 10.3390/life13091939] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 09/03/2023] [Accepted: 09/19/2023] [Indexed: 09/29/2023] Open
Abstract
Determining the antioxidant abilities and enzyme inhibition profiles of medicinally important plants and their oils is of great importance for a healthy life and the treatment of some common global diseases. Kiwifruit (Actinidia deliciosa) oil was examined and researched using several bioanalytical methods comprehensively for the first time in this research to determine its antioxidant, antiglaucoma, antidiabetic and anti-Alzheimer's capabilities. Additionally, the kiwifruit oil inhibitory effects on acetylcholinesterase (AChE), carbonic anhydrase II (CA II), and α-amylase, which are linked to a number of metabolic illnesses, were established. Furthermore, LC-HRMS analysis was used to assess the phenolic content of kiwifruit oil. It came to light that kiwifruit oil contained 26 different phenolic compounds. According to the LC-HRMS findings, kiwifruit oil is abundant in apigenin (74.24 mg/L oil), epigallocatechin (12.89 mg/L oil), caryophyllene oxide (12.89 mg/L oil), and luteolin (5.49 mg/L oil). In addition, GC-MS and GC-FID studies were used to ascertain the quantity and chemical composition of the essential oils contained in kiwifruit oil. Squalene (53.04%), linoleoyl chloride (20.28%), linoleic acid (2.67%), and palmitic acid (1.54%) were the most abundant compounds in kiwifruit oil. For radical scavenging activities of kiwifruit oil, 1,1-diphenyl-2-picryl-hydrazil (DPPH•) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS•+) radicals scavenging techniques were examined. These methods effectively demonstrated the potent radical scavenging properties of kiwifruit oil (IC50: 48.55 μg/mL for DPPH•, and IC50: 77.00 μg/mL for ABTS•+ scavenging). Also, for reducing capabilities, iron (Fe3+), copper (Cu2+), and Fe3+-2,4,6-tri(2-pyridyl)-S-triazine (TPTZ) reducing abilities were studied. Moreover, kiwifruit oil showed a considerable inhibition effect towards hCA II (IC50: 505.83 μg/mL), AChE (IC50: 12.80 μg/mL), and α-amylase (IC50: 421.02 μg/mL). The results revealed that the use of kiwifruit oil in a pharmaceutical procedure has very important effects due to its antioxidant, anti-Alzheimer, antidiabetic, and antiglaucoma effects.
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Affiliation(s)
- Eda Mehtap Ozden
- Department of Chemistry, Faculty of Science, Ataturk University, Erzurum 25240, Türkiye;
| | - Zeynebe Bingol
- Department of Medical Services and Techniques, Tokat Vocational School of Health Services, Gaziosmanpasa University, Tokat 60250, Türkiye;
| | - Muzaffer Mutlu
- Vocational School of Applied Sciences, Gelisim University, Istanbul 34315, Türkiye;
| | - Hasan Karagecili
- Department of Nursing, Faculty of Health Sciences, Siirt University, Siirt 56100, Türkiye
| | - Ekrem Köksal
- Department of Chemistry, Faculty of Science and Arts, Erzincan Binali Yildirim University, Erzincan 24100, Türkiye;
| | - Ahmet C. Goren
- Department Chemistry, Faculty of Sciences, Gebze Technical University, Kocaeli 41400, Türkiye;
| | - Saleh H. Alwasel
- Department of Zoology, College of Science, King Saud University, Riyadh 11362, Saudi Arabia;
| | - İlhami Gulcin
- Department of Medical Services and Techniques, Tokat Vocational School of Health Services, Gaziosmanpasa University, Tokat 60250, Türkiye;
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Otero P, Echave J, Chamorro F, Soria-Lopez A, Cassani L, Simal-Gandara J, Prieto MA, Fraga-Corral M. Challenges in the Application of Circular Economy Models to Agricultural By-Products: Pesticides in Spain as a Case Study. Foods 2023; 12:3054. [PMID: 37628052 PMCID: PMC10453233 DOI: 10.3390/foods12163054] [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: 07/24/2023] [Revised: 08/12/2023] [Accepted: 08/14/2023] [Indexed: 08/27/2023] Open
Abstract
The income and residue production from agriculture has a strong impact in Spain. A circular economy and a bioeconomy are two alternative sustainable models that include the revalorization of agri-food by-products to recover healthy biomolecules. However, most crops are conventional, implying the use of pesticides. Hence, the reutilization of agri-food by-products may involve the accumulation of pesticides. Even though the waste-to-bioproducts trend has been widely studied, the potential accumulation of pesticides during by-product revalorization has been scarcely assessed. Therefore, in this study, the most common pesticides found in eight highly productive crops in Spain are evaluated according to the available published data, mainly from EFSA reports. Among these, oranges, berries and peppers showed an increasing tendency regarding pesticide exceedances. In addition, the adverse effects of pesticides on human and animal health and the environment were considered. Finally, a safety assessment was developed to understand if the reutilization of citrus peels to recover ascorbic acid (AA) would represent a risk to human health. The results obtained seem to indicate the safety of this by-product to recover AA concentrations to avoid scurvy (45 mg/day) and improve health (200 mg/day). Therefore, this work evaluates the potential risk of pesticide exposure through the revalorization of agri-food by-products using peels from citruses, one of the major agricultural crops in Spain, as a case study.
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Affiliation(s)
- Paz Otero
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
| | - Javier Echave
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
| | - Franklin Chamorro
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
| | - Anton Soria-Lopez
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
| | - Lucia Cassani
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
- Instituto de Investigaciones en Ciencia y Tecnología de Materiales, Consejo Nacional de Investigaciones Científicas y Técnicas (INTEMA-CONICET), Av. Colón 10850, Mar del Plata 7600, Argentina
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
| | - Maria Fraga-Corral
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
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Krajewska A, Dziki D. Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes. Molecules 2023; 28:molecules28104005. [PMID: 37241744 DOI: 10.3390/molecules28104005] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 05/07/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Cookies made from wheat have become increasingly popular as a snack due to their various advantages, such as their convenience as a ready-to-eat and easily storable food item, wide availability in different types, and affordability. Especially in recent years, there has been a trend towards enriching food with fruit additives, which increase the health-promoting properties of the products. The aim of this study was to examine current trends in fortifying cookies with fruits and their byproducts, with a particular focus on the changes in chemical composition, antioxidant properties, and sensory attributes. As indicated by the results of studies, the incorporation of powdered fruits and fruit byproducts into cookies helps to increase their fiber and mineral content. Most importantly, it significantly enhances the nutraceutical potential of the products by adding phenolic compounds with high antioxidant capacity. Enriching shortbread cookies is a challenge for both researchers and producers because the type of fruit additive and level of substitution can diversely affect sensory attributes of cookies such as color, texture, flavor, and taste, which have an impact on consumer acceptability.
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Affiliation(s)
- Anna Krajewska
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland
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Silva SS, Justi M, Chagnoleau JB, Papaiconomou N, Fernandez X, Santos SA, Passos H, Ferreira AM, Coutinho JA. Using biobased solvents for the extraction of phenolic compounds from kiwifruit industry waste. Sep Purif Technol 2023. [DOI: 10.1016/j.seppur.2022.122344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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8
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Antioxidative Properties and Phenolic Profile of the Core, Pulp and Peel of Commercialized Kiwifruit by LC-ESI-QTOF-MS/MS. Processes (Basel) 2022. [DOI: 10.3390/pr10091811] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
The kiwifruit is cultivated globally due to its diversity of phytochemicals, especially phenolic compounds, which have antioxidant, anti-inflammatory and anti-cancer medical effects. However, only the pulp of the kiwifruit is consumed, while the peels and cores—which are also rich in phytochemicals—are usually wasted. Meanwhile, detailed information on the comparison among the three parts is still limited. In this study, the antioxidant potentials in the core, pulp, and peel of the three most commercialized kiwifruit cultivars (Australian-grown Hayward kiwifruit, New Zealand-grown Zesy002 kiwifruit, and New Zealand-grown organic Hayward kiwifruit) were selected. Their antioxidant capacities were tested, and their phenolic profiles were identified and characterized by liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS). The antioxidant results showed that the peel of New Zealand-grown organic Hayward kiwifruit contained the highest total phenolic content (9.65 mg gallic acid equivalent (GAE) mg/g) and total antioxidant capacity (4.43 mg ascorbic acid equivalent (AAE) mg/g), respectively. In addition, the antioxidant capacity of the peel is generally higher than that of the pulp and cores in all species, especially ABTS (2,2-Azino-bis-3ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging ability), ranging from 13.25 mg AAE/g to 18.31 mg AAE/g. The LC-ESI-QTOF-MS/MS tentatively identified the phenolic compounds present in the three kiwifruit species, including 118 unique compounds in kiwifruit peel, 12 unique compounds in the kiwifruit cores, and three unique compounds in kiwifruit pulp. The comprehensive characterization of the phenolics in the kiwifruits’ parts indicates the importance of their waste part as a promising source of phenolics with antioxidant properties. Therefore, this study can guide the industry with meaningful information on kiwifruit waste, and can provide it with the utilization of food and pharmacological aspects.
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Ilie GI, Milea ȘA, Râpeanu G, Cîrciumaru A, Stănciuc N. Sustainable Design of Innovative Kiwi Byproducts-Based Ingredients Containing Probiotics. Foods 2022; 11:foods11152334. [PMID: 35954100 PMCID: PMC9368325 DOI: 10.3390/foods11152334] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 07/29/2022] [Accepted: 08/02/2022] [Indexed: 12/21/2022] Open
Abstract
Industrial processing of kiwifruits generates a large quantity of byproducts, estimated to be one million tons per year. The resulting byproducts are rich sources of bioactive components that may be used as additives, hence minimizing economic and environmental issues. In this study, kiwifruit byproducts were used to develop added-value food-grade ingredients containing probiotics. The byproducts were divided into peels and pomace. Both residues were inoculated with a selected strain of probiotic (Lacticaseibacillus casei 431®), and two variants were additionally enhanced with prebiotic sources (buckwheat and black rice flours). The inoculated powders were obtained by freeze-drying, and the final ingredients were coded as KP (freeze-dried kiwi peels), KBR (freeze-dried kiwi pomace and black rice flour), KPB (freeze-dried kiwi pomace and buckwheat flour), and KPO (freeze-dried kiwi pomace). The phytochemical profile was assessed using different spectrophotometric methods, such as the determination of polyphenols, flavonoids, and carotenoids. The kiwi byproduct-based formulations showed a polyphenolic content varying from 10.56 ± 0.30 mg AGE/g DW to 13.16 ± 0.33 mg AGE/g, and the survival rate of lactic acid bacteria after freeze-drying ranged from 73% to 88%. The results showed an increase in total flavonoid content from the oral to gastric environment and controlled release in the intestinal environment, whereas a maximum survival rate of probiotics at the intestinal end stage was 48%. The results of SEM and droplet size measurements revealed vesicular and polyhedral structures on curved surfaces linked by ridge sections. The CIEL*a*b* color data were strongly associated with the particular pigment in kiwi pulp, as well as the color of the additional flour. Finally, the ingredients were tested in protein bars and enhanced the value of the final food product regarding its phytochemical and probiotic content.
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Affiliation(s)
- Gheorghe-Ionuț Ilie
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 800201 Galați, Romania
| | - Ștefania-Adelina Milea
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 800201 Galați, Romania
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 800201 Galați, Romania
| | - Adrian Cîrciumaru
- Cross-Border Faculty, Dunarea de Jos University of Galati, 800201 Galați, Romania
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 800201 Galați, Romania
- Correspondence:
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Chagnoleau JB, Ferreira AM, Coutinho JA, Fernandez X, Azoulay S, Papaiconomou N. Sustainable extraction of antioxidants from out-of-caliber kiwifruits. Food Chem 2022; 401:133992. [DOI: 10.1016/j.foodchem.2022.133992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 07/29/2022] [Accepted: 08/19/2022] [Indexed: 10/15/2022]
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Dadwal V, Joshi R, Gupta M. A comparative metabolomic investigation in fruit sections of Citrus medica L. and Citrus maxima L. detecting potential bioactive metabolites using UHPLC-QTOF-IMS. Food Res Int 2022; 157:111486. [PMID: 35761710 DOI: 10.1016/j.foodres.2022.111486] [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: 02/03/2022] [Revised: 06/03/2022] [Accepted: 06/05/2022] [Indexed: 11/04/2022]
Abstract
The current study focused on targeted and non-targeted metabolomics of Citrus fruit parts (exocarp, mesocarp, endocarp, and seeds) to gain a comprehensive metabolomic insight. Sections of the Citrus fruit were preliminarily examined for proximate compositions (moisture, ash, fibre, fat, and protein). Whereas ultrasonication-assisted solvent extraction revealed a higher phenolic and flavonoid content at 80% (v/v) ethanolic medium, with the highest amount in the exocarp. Using targeted metabolomics, hesperidin (3307.25 mg/100 g), naringin (4803.73 mg/100 g) were detected in C. medica and C. maxima at greater levels, respectively. Further quantitative analysis revealed the presence of phenolic acids (gallic acid, trans-ferulic acid, p-coumaric acid, trans-cinnamic acid), and polymethoxyflavones (nobiletin, and tangeretin) and detected in the order of exocarp > mesocarp > endocarp > seeds. Using an untargeted metabolomics approach, metabolite discriminations among Citrus fruit sections were illustrated by Venn-diagram, heatmap, PCA, o-PLSDA, correlation matrices, and S-plot. UHPLC-QTOF-IMS revealed 48 metabolites including phenolics, vitamins, and amino acids. Furthermore, the METLIN database leads to the identification of 202 unknown metabolites. The metabolite biosynthesis and corresponding metabolite presence in Citrus fruit sections were confirmed using pathway enrichment and mass fragmentation analysis. Finally, potential biological activities were determined using in silico PASS software approach, and free radical scavenging potential was confirmed using in vitro assays for future preventive and therapeutic applications of the identified metabolites.
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Affiliation(s)
- Vikas Dadwal
- Food and Nutraceutical Laboratory, Dietetics and Nutrition Technology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur 176061, Himachal Pradesh, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh-201002, India
| | - Robin Joshi
- Biotechnology Division, CSIR- Institute of Himalayan Bioresource Technology, Palampur, 176061, Himachal Pradesh, India.
| | - Mahesh Gupta
- Food and Nutraceutical Laboratory, Dietetics and Nutrition Technology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur 176061, Himachal Pradesh, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh-201002, India.
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Peng M, Gao Z, Liao Y, Guo J, Shan Y. Development of Functional Kiwifruit Jelly with chenpi (FKJ) by 3D Food Printing Technology and Its Anti-Obesity and Antioxidant Potentials. Foods 2022; 11:foods11131894. [PMID: 35804710 PMCID: PMC9265498 DOI: 10.3390/foods11131894] [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: 06/06/2022] [Revised: 06/20/2022] [Accepted: 06/23/2022] [Indexed: 11/16/2022] Open
Abstract
With the growing popularity of the concept of healthy diet, modern obesity treatment is gradually shifting from surgical or pharmacological treatment to nutritional intervention. As a safe and effective measure, natural product interventions are a potential strategy of obesity management. The present study aimed to develop a kind of functional food rich in bioactive compounds (chenpi, kiwifruit, and pectin as raw materials) and investigate their bioactive effects on a mouse model. For development of functional kiwifruit jelly with chenpi (FKJ), the results of single-factor and response surface experiments showed that the optimized formulation was composed of a 30.26% addition of chenpi, 35% addition of kiwifruit juice, and 2.88% addition of pectin. The FKJ obtained with the optimal formulation could be used as a 3D printing raw material to print the desired food shapes successfully. For bioactivity evaluation of FKJ, the results with a mouse model showed that the food intake, liver weight, and adipose tissue weight were significantly decreased after administration of FKJ with dose-dependent effect compared to the CON group (p < 0.05). Meanwhile, the serum levels of several inflammatory factors (TG, IL-6, and TNF-α) were decreased and the activities of several antioxidant-related enzymes (SOD, GSH-PX, and CAT) were increased. In short, a functional kiwifruit jelly with chenpi was developed in this study. It is a functional snack food rich in active phenolic compounds, low in calories, with antioxidant and anti-inflammatory activity, and prevents fat accumulation. FKJ could well meet the needs of modern people for nutrition and health and also promote the processing and utilization of natural products, and has good development prospects in the functional food industry.
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Affiliation(s)
- Mingfang Peng
- Key Laboratory of Agro-Products Processing, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs of China, Beijing 100193, China;
- International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China;
- Longping Branch, Graduate School of Hunan University, Changsha 410125, China
| | - Zhipeng Gao
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China;
| | - Yanfang Liao
- International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China;
- Longping Branch, Graduate School of Hunan University, Changsha 410125, China
| | - Jiajing Guo
- Key Laboratory of Agro-Products Processing, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs of China, Beijing 100193, China;
- International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China;
- Correspondence: (J.G.); (Y.S.)
| | - Yang Shan
- International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China;
- Longping Branch, Graduate School of Hunan University, Changsha 410125, China
- Correspondence: (J.G.); (Y.S.)
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Kandemir K, Piskin E, Xiao J, Tomas M, Capanoglu E. Fruit Juice Industry Wastes as a Source of Bioactives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6805-6832. [PMID: 35544590 PMCID: PMC9204825 DOI: 10.1021/acs.jafc.2c00756] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
Food processing sustainability, as well as waste minimization, are key concerns for the modern food industry. A significant amount of waste is generated by the fruit juice industry each year. In addition to the economic losses caused by the removal of these wastes, its impact on the environment is undeniable. Therefore, researchers have focused on recovering the bioactive components from fruit juice processing, in which a great number of phytochemicals still exist in the agro-industrial wastes, to help minimize the waste burden as well as provide new sources of bioactive compounds, which are believed to be protective agents against certain diseases such as cardiovascular diseases, cancer, and diabetes. Although these wastes contain non-negligible amounts of bioactive compounds, information on the utilization of these byproducts in functional ingredient/food production and their impact on the sensory quality of food products is still scarce. In this regard, this review summarizes the most recent literature on bioactive compounds present in the wastes of apple, citrus fruits, berries, stoned fruits, melons, and tropical fruit juices, together with their extraction techniques and valorization approaches. Besides, on the one hand, examples of different current food applications with the use of these wastes are provided. On the other hand, the challenges with respect to economic, sensory, and safety issues are also discussed.
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Affiliation(s)
- Kevser Kandemir
- Faculty
of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
| | - Elif Piskin
- Faculty
of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
| | - Jianbo Xiao
- Department
of Analytical Chemistry and Food Science, Faculty of Food Science
and Technology, University of Vigo-Ourense
Campus, E-32004 Ourense, Spain
- International
Research Center for Food Nutrition and Safety, Jiangsu University, 212013 Zhenjiang, China
| | - Merve Tomas
- Faculty
of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
- Merve Tomas:
| | - Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
- Esra
Capanoglu:
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14
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Hussain H, Mamadalieva NZ, Hussain A, Hassan U, Rabnawaz A, Ahmed I, Green IR. Fruit Peels: Food Waste as a Valuable Source of Bioactive Natural Products for Drug Discovery. Curr Issues Mol Biol 2022; 44:1960-1994. [PMID: 35678663 PMCID: PMC9164088 DOI: 10.3390/cimb44050134] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 04/27/2022] [Accepted: 04/27/2022] [Indexed: 12/31/2022] Open
Abstract
Fruits along with vegetables are crucial for a balanced diet. These not only have delicious flavors but are also reported to decrease the risk of contracting various chronic diseases. Fruit by-products are produced in huge quantity during industrial processing and constitute a serious issue because they may pose a harmful risk to the environment. The proposal of employing fruit by-products, particularly fruit peels, has gradually attained popularity because scientists found that in many instances peels displayed better biological and pharmacological applications than other sections of the fruit. The aim of this review is to highlight the importance of fruit peel extracts and natural products obtained in food industries along with their other potential biological applications.
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Affiliation(s)
- Hidayat Hussain
- Department of Bioorganic Chemistry, Leibniz Institute of Plant Biochemistry, Weinberg 3, D-06120 Halle (Saale), Germany
- Correspondence: or (H.H.); (A.H.)
| | - Nilufar Z. Mamadalieva
- Institute of the Chemistry of Plant Substances of the Academy Sciences of Uzbekistan, Tashkent 100170, Uzbekistan;
| | - Amjad Hussain
- Department of Chemistry, University of Okara, Okara 56130, Pakistan;
- Correspondence: or (H.H.); (A.H.)
| | - Uzma Hassan
- Institute of Chemical Sciences, University of Peshawar, Peshawar 25120, Pakistan;
| | - Aisha Rabnawaz
- Department of Chemistry, University of Okara, Okara 56130, Pakistan;
| | - Ishtiaq Ahmed
- Department of Chemical Engineering and Biotechnology, University of Cambridge, Cambridge CB3 0AS, UK;
| | - Ivan R. Green
- Department of Chemistry and Polymer Science, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7600, South Africa;
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15
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Chamorro F, Carpena M, Fraga-Corral M, Echave J, Riaz Rajoka MS, Barba FJ, Cao H, Xiao J, Prieto MA, Simal-Gandara J. Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model. Food Chem 2022; 370:131315. [PMID: 34788958 DOI: 10.1016/j.foodchem.2021.131315] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 09/29/2021] [Accepted: 10/01/2021] [Indexed: 02/05/2023]
Abstract
Currently, agricultural production generates large amounts of organic waste, both from the maintenance of farms and crops (agricultural wastes) and from the industrialization of the product (food industry waste). In the case of Actinidia cultivation, agricultural waste groups together leaves, flowers, stems and roots while food industry by-products are represented by discarded fruits, skin and seeds. All these matrices are now underexploited and so, they can be revalued as a natural source of ingredients to be applied in food, cosmetic or pharmaceutical industries. Kiwifruit composition (phenolic compounds, volatile compounds, vitamins, minerals, dietary fiber, etc.) is an outstanding basis, especially for its high content in vitamin C and phenolic compounds. These compounds possess antioxidant, anti-inflammatory or antimicrobial activities, among other beneficial properties for health, but stand out for their digestive enhancement and prebiotic role. Although the biological properties of kiwi fruit have been analyzed, few studies show the high content of compounds with biological functions present in these by-products. Therefore, agricultural and food industry wastes derived from processing kiwi are regarded as useful matrices for the development of innovative applications in the food (pectins, softeners, milk coagulants, and colorants), cosmetic (ecological pigments) and pharmaceutical industry (fortified, functional, nutraceutical, or prebiotic foods). This strategy will provide economic and environmental benefits, turning this industry into a sustainable and environmentally friendly production system, promoting a circular and sustainable economy.
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Affiliation(s)
- F Chamorro
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain
| | - M Carpena
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain
| | - M Fraga-Corral
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - J Echave
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain
| | - Muhammad Shahid Riaz Rajoka
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Fo-rensic Medicine Department, Universitat de València, Faculty of Pharmacy, Avda, Vicent Andrés Estellés, s/n, Burjassot 46100, València, Spain
| | - Hui Cao
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain
| | - Jianbo Xiao
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; International Reserch Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
| | - M A Prieto
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - J Simal-Gandara
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain.
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16
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Khromykh NO, Lykholat YV, Didur OO, Sklyar TV, Davydov VR, Lavrentievа KV, Lykholat TY. Phytochemical profiles, antioxidant and antimicrobial activity of Actinidia polygama and A. arguta fruits and leaves. BIOSYSTEMS DIVERSITY 2022. [DOI: 10.15421/012205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
Plants of two species of Actinidia genus grown in an adverse steppe climate were examined in terms of secondary metabolites’ accumulation, antioxidant potential, and antimicrobial ability. The aim of the work was to reveal whether the introduced plants A. arguta and A. polygama retain their well-known health benefits. Total content of polyphenols (549.2 and 428.1 mg GAE/100 g FW, respectively), flavonoids, and phenolic acids as well as total antioxidant activity and reducing power of the fruit isopropanol extracts were found to be equal or even higher than the reported data on kiwifruit varieties cultivated in China and other regions. Antioxidant potential and phenolic compounds’ content in the fruit peel of both species were higher when compared to pulp, while corresponding indices of leaves exceeded those of the fruit. Disc-diffusion assays showed low to moderate antibacterial activity of A. arguta and A. polygama fruit and leaf extracts against collection Gram-negative and Gram-positive strains. Clinical strains of P. aeruginosa and E. coli resistant to the action of ofloxacin were notably inhibited by A. arguta and A. polygama fruit and leaf crude extracts. Inhibiting effects of plant extracts on clinical strains of K. pneumoniae and A. baumannii were comparable with the effect of ofloxacin. GC-MS assays identified 23 and 36 chemical constituents, respectively in A. arguta and A. polygama fruit isopropanol extracts. The main compounds in both extracts were 2-propenoic acid, pentadecyl ester followed by squalene, 7,9-di-tert-butyl-1-oxaspiro(4,5)deca-6,9-dien-2,8-dione, octadecanoic acid, 2-oxo-methyl ester, ethyl-isoallocholate, and phytol having known bioactivities. Our findings confirmed the preservation of useful properties by the introduced plants and also indicated the rich health-promoting abilities and expedience of cultivating A. arguta and A. polygama in a steppe climate.
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17
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EL AZAB EF, MOSTAFA HS. Phytochemical analysis and antioxidant defense of kiwifruit (Actinidia deliciosa) against pancreatic cancer and AAPH-induced RBCs hemolysis. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.06021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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18
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Bioactive Compounds from Agricultural Residues, Their Obtaining Techniques, and the Antimicrobial Effect as Postharvest Additives. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:9936722. [PMID: 34568485 PMCID: PMC8463193 DOI: 10.1155/2021/9936722] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 08/25/2021] [Accepted: 09/02/2021] [Indexed: 11/18/2022]
Abstract
Agricultural vegetable products always seek to meet the growing demands of the population; however, today, there are great losses in supply chains and in the sales stage. Looking for a longer shelf life of fruits and vegetables, postharvest technologies have been developed that allow an adequate transfer from the field to the point of sale and a longer shelf life. One of the most attractive methods to improve quality and nutritional content and extend shelf life of fruits and vegetables is the incorporation of bioactive compounds with postharvest technologies. These compounds are substances that can prevent food spoilage and the proliferation of harmful microorganisms and, in some cases, act as a dietary supplement or provide health benefits. This review presents an updated overview of the knowledge about bioactive compounds derived from plant residues, the techniques most used for obtaining them, their incorporation in edible films and coatings, and the methods of microbial inhibition.
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19
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Różyło R, Piekut J, Wójcik M, Kozłowicz K, Smolewska M, Krajewska M, Szmigielski M, Bourekoua H. Black Cumin Pressing Waste Material as a Functional Additive for Starch Bread. MATERIALS 2021; 14:ma14164560. [PMID: 34443082 PMCID: PMC8401299 DOI: 10.3390/ma14164560] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 08/03/2021] [Accepted: 08/10/2021] [Indexed: 12/25/2022]
Abstract
The aim of the study was to determine the effect of the addition of black cumin (Nigella sativa L.) pressing waste (BCW) and black cumin seeds (BCS) on the properties of starch bread. The control bread was prepared from wheat starch (100%) with a gluten-free certificate, plantain husk (5%), and guar gum (2%). BCS and BCW were added between 0 and 10% of wheat starch. We determined the physicochemical properties, color, texture, and sensory properties of the prepared bread. Gas chromatography–mass spectrometry (GC–MS) analysis was performed to detect the phenolic compounds in the bread. The bread prepared with 6% BCS and 4% BCW had a significantly higher volume than the starch control bread did. Sensory analysis (taste) showed that BCS and BCW could be added up to 4% and 8%, respectively. The addition of BCS and BCW reduced the brightness of the crumb. A significant decrease in the L * index of the crumb was observed from 50.9 for the control bread to 34.1 and 34.0 for bread with 10% BCS and BCW, respectively. The addition of BCS and BCW decreased the hardness, elasticity, and chewiness of the starch bread crumb. Starch bread enriched with BCS and BCW was characterized by a higher content of 2-hydroxybenzoic acid, 2-hydroxyphenyl acetic acid, and 4-hydroxyphenyl acetic acid.
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Affiliation(s)
- Renata Różyło
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland;
- Correspondence:
| | - Jolanta Piekut
- Department of Agricultural, Food and Forestry Engineering, Bialystok University of Technology, 45E Wiejska Str., 15-351 Białystok, Poland;
| | - Monika Wójcik
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland;
| | - Katarzyna Kozłowicz
- Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland; (K.K.); (M.K.); (M.S.)
| | - Marzena Smolewska
- Faculty Chemical Laboratory, Bialystok University of Technology, 45E Wiejska Str., 15-351 Białystok, Poland;
| | - Marta Krajewska
- Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland; (K.K.); (M.K.); (M.S.)
| | - Marek Szmigielski
- Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland; (K.K.); (M.K.); (M.S.)
| | - Hayat Bourekoua
- Laboratoire de Nutrition et Technologie Alimentaire (LNTA), Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (INATAA), Equipe de Transformation et Elaboration de Produits Agro-Alimentaires (TEPA), Université Frères Mentouri-Constantine 1, Route de Ain El-Bey, Constantine 25000, Algeria;
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20
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21
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Inhibition of α-amylase activity by insoluble and soluble dietary fibers from kiwifruit (Actinidia deliciosa). FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101057] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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22
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Antioxidant properties of watermelon (Citrullus lanatus) rind pectin films containing kiwifruit (Actinidia chinensis) peel extract and their application as chicken thigh packaging. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100636] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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23
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Xie X, Chen C, Huang Q, Fu X. Digestibility, bioactivity and prebiotic potential of phenolics released from whole gold kiwifruit and pomace by in vitro gastrointestinal digestion and colonic fermentation. Food Funct 2021; 11:9613-9623. [PMID: 33155604 DOI: 10.1039/d0fo02399j] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
The aim of this study was to evaluate the release of phenolics, biological activity variation and prebiotic potential of whole gold kiwifruit and pomace by in vitro digestion and colonic fermentation. The released phenolics of whole kiwifruit and pomace after digestion were 99.53 and 101.04 mg GAE per 100 g FW, respectively. Six compounds were quantified, and catechin, gallic and caffeic acid were mainly released in the oral phase, protocatechuic acid in the gastric phase, and coumaric and hydroxybenzoic acid during fermentation. The whole kiwifruit possessed higher antioxidant activity than the pomace, while both showed decreases during the whole digestion and fermentation process. After S-intestine digestion, the α-glucosidase inhibitory activities of pomace and whole kiwifruit were 1.33 and 3.11 mg acarbose per g FW, respectively. The fermentation of the whole kiwifruit and pomace caused reduction of the pH and variation of the gut microbiota diversity. Compared with whole kiwifruit, the pomace showed stronger modulative effects on the ratio of Firmicutes/Bacteroidetes. These findings provide scientific evidence for the utilization of pomace and whole gold kiwifruit.
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Affiliation(s)
- Xing Xie
- School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China.
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24
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Larrosa APQ, Otero DM. Flour made from fruit by‐products: Characteristics, processing conditions, and applications. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15398] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Ana Paula Q. Larrosa
- Departamento de Engenharia de Alimentos Centro de Tecnologia Universidade Estadual de Maringá Maringá Brazil
| | - Deborah M. Otero
- Departamento de Ciência de Alimentos Escola de Nutrição Universidade Federal da Bahia Salvador Brazil
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25
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Sun X, Jia P, Bu T, Zhang H, Dong M, Wang J, Wang X, Zhe T, Liu Y, Wang L. Conversional fluorescent kiwi peel phenolic extracts: Sensing of Hg 2+ and Cu 2+, imaging of HeLa cells and their antioxidant activity. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2021; 244:118857. [PMID: 32877850 DOI: 10.1016/j.saa.2020.118857] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 08/10/2020] [Accepted: 08/16/2020] [Indexed: 06/11/2023]
Abstract
The valorization, resource generation and the functional characteristic exploration of domestic waste still face enormous challenges. Kiwi peels, a common kind of fruit waste, contain a large amount of phenolic substances, including polyphenols, flavonoids, etc., which can be explored and reused in food and biomedical fields. By ultrasonic assisted extraction technology, we obtained conversional fluorescence kiwi peel phenolic extracts (PE) which possessed gradient magenta fluorescence relying on the content of ethanol in the solution, as well as strong antioxidant activity. Besides, metal ions sensing assay revealed that PE can specifically sense Hg2+ and Cu2+ (LOD: 1.16 and 0.17 μM, respectively) accompanied with a fluorescence conversion from magenta fluorescence to blue. Moreover, employing the prepared PE as fluorescent probes, imaging of HeLa cells can be easily achieved with satisfactory resolution. Additionally, PE was incorporated into the gelatin matrix, successfully fabricating a green, edible degradable film with excellent antioxidant activity.
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Affiliation(s)
- Xinyu Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Pei Jia
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Tong Bu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Hui Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Mengna Dong
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jiao Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xin Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Taotao Zhe
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Yingnan Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Li Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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26
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Sanz V, López-Hortas L, Torres M, Domínguez H. Trends in kiwifruit and byproducts valorization. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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27
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Bioaminergic Responses in an In Vitro System Studying Human Gut Microbiota-Kiwifruit Interactions. Microorganisms 2020; 8:microorganisms8101582. [PMID: 33066564 PMCID: PMC7602194 DOI: 10.3390/microorganisms8101582] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 10/09/2020] [Accepted: 10/13/2020] [Indexed: 01/04/2023] Open
Abstract
Whole kiwifruit ('Hayward' and 'Zesy002') were examined for their bioaminergic potential after being subjected to in vitro gastrointestinal digestion and colonic fermentation. Controls included the prebiotic inulin and water, a carbohydrate-free vehicle. The dopamine precursor l-dihydroxyphenylalanine (L-DOPA) and the serotonin precursor 5-hydroxytryptophan were increased in the kiwifruit gastrointestinal digesta ('Hayward' > 'Zesy002') in comparison to the water digesta. Fermentation of the digesta with human fecal bacteria for 18 h modulated the concentrations of bioamine metabolites. The most notable were the significant increases in L-DOPA ('Zesy002' > 'Hayward') and γ-aminobutyric acid (GABA) ('Hayward' > 'Zesy002'). Kiwifruit increased Bifidobacterium spp. and Veillonellaceae (correlating with L-DOPA increase), and Lachnospira spp. (correlating with GABA). The digesta and fermenta were incubated with Caco-2 cells for 3 h followed by gene expression analysis. Effects were seen on genes related to serotonin synthesis/re-uptake/conversion to melatonin, gut tight junction, inflammation and circadian rhythm with different digesta and fermenta from the four treatments. These indicate potential effects of the substrates and the microbially generated organic acid and bioamine metabolites on intestinal functions that have physiological relevance. Further studies are required to confirm the potential bioaminergic effects of gut microbiota-kiwifruit interactions.
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Torres MD, Domínguez H. Advances in recovery bioactive compounds from potato wastes: processing technologies and applications. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- María D. Torres
- Department of Chemical Engineering University of Vigo (Campus Ourense) Edificio Politécnico, As Lagoas 32004 Ourense Spain
| | - Herminia Domínguez
- Department of Chemical Engineering University of Vigo (Campus Ourense) Edificio Politécnico, As Lagoas 32004 Ourense Spain
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Influence of the Freeze-drying Conditions on the Physicochemical Properties and Grinding Characteristics of Kiwi. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2018-0315] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThe aim of this work was to study the influence of freeze-drying conditions of kiwi (Actinidia deliciosa) on physicochemical properties and grinding characteristics of dried fruits. Whole kiwi fruits were freeze-dried with the different pressure: 12, 20, 42, 63, 85, and 103 Pa. Dried fruit properties that underwent evaluation included color, texture, rehydration, total phenolics content, antioxidant properties and sensory analysis. Moreover, the grinding energy indices of dried kiwi were determined. The results showed that an increase in the pressure caused decreased lightness, but increased yellowness and greenness of freeze-dried kiwi. The force of kiwi penetration increased and the rehydration ability decreased with the increase in the pressure. The specific grinding energy of dried kiwi ranged from 10.1 to 13.6 kJ⋅kg−1, whereas the average particle size of kiwi powder changed from 0.331 to 0.337 mm. The highest values of these parameters were obtained for kiwi freeze-dried with the highest pressure.
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Shankar K, Kulkarni NS, Jayalakshmi SK, Kuruba S. Comparative assessment of solvents and lignocellulolytic enzymes affiliated extraction of polyphenols from the various lignocellulosic agro-residues: identification and their antioxidant properties. Prep Biochem Biotechnol 2019; 50:164-171. [PMID: 31617786 DOI: 10.1080/10826068.2019.1676782] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
The present investigation was aimed to utilize lignocellulosic agro-residues and compare the extraction of polyphenols utilizing lignocellulolytic enzymes secreted by Sphingobacterium sp. ksn and with that of the solvents (ethanol, methanol) affiliated methods. The maximum amount of polyphenols, flavonoids and tannins were 94.29, 11.36, and 79.21 g 100 g-1 respectively, found in the extracts obtained by enzymes affiliated extraction of coffee cherry husk (CCH). The phenolics namely, gallic acid, caffeic acid, coumaric acid, 1-hydroxybenzoic acid, 2,5-dihydroxybenzoic acid, p-hydroxybenzaldehyde were commonly found whereas syringic acid, quercetin, kaempferol, and epicatechin were hardly found in the extracts of agro-residues. The extracts of CCH shown maximum antioxidant properties for DPPH, ABTS, and FRAP. The present study reports that the affiliation of enzymes for the extraction of polyphenols from agro-residues is more efficient than that of the solvents affiliation and CCH as the good source of polyphenols.
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Affiliation(s)
- Kumar Shankar
- Department of Biochemistry, Gulbarga University, Kalaburagi, India
| | | | - S K Jayalakshmi
- College of Agriculture, University of Agricultural Sciences-Raichur, Kalabuargi, India
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31
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Saeed KM, You LJ, Chen C, Zhao ZG, Fu X, Liu RH. Comparative assessment of phytochemical profiles and antioxidant and antiproliferative activities of kiwifruit (Actinidia deliciosa) cultivars. J Food Biochem 2019; 43:e13025. [PMID: 31456236 DOI: 10.1111/jfbc.13025] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 07/11/2019] [Accepted: 08/11/2019] [Indexed: 12/22/2022]
Abstract
The present study was designed to analyze and compare phytochemical activities of four different cultivars of kiwifruit. Among all investigated varieties, Hua You (HY) and Cui Xiang (CUX) displayed the maximum concentration of phytochemical content, and the highest total phenolic results were observed in HY and CUX cultivars with 220.20 ± 1.12 mg GAE/100 g and 218.04 ± 1.11 mg GAE/100 g FW, respectively. Likewise, the richest total flavonoids results were estimated in red kiwifruit (RKF) and CUX varieties with 49.082 ± 0.14 mg CE/100 g FW and 48.327 ± 0.14 mg CE/100 g FW, respectively. Moreover, tests for oxygen radical scavenging capacity (ORAC) and peroxyl radical scavenging capacity (PSC) were observed maximum in RKF cultivar showing 131.229 ± 5.91 μM Trolox equivalent/g FW and 85.957 ± 11.75 μM vitamin C equivalent/g FW, respectively. Furthermore, the highest cellular antioxidant activity (CAA) with No PBS wash protocol was depicted in RKF 237.544 ± 4.12 μM QE equivalent/g FW with the lowest EC50 0.0128 mg/ml. In addition, high-performance liquid chromatography (HPLC) analysis confirmed the presence of ferulic acid, naringin, gallic acid, syringic acid, caffeic acid, rutin, protocatechuic acid, salicylic acid, and catechin in kiwifruit. Catechin as one main content in our study is consistent with the recent reports. The result suggested that the phytochemical profile and bioactivities were significantly affected by the type of cultivars. PRACTICAL APPLICATIONS: Kiwifruit is widely consumed over the world for its rich nutritious and medicinal values. Currently, phytochemicals are considered as one of the main bioactive components of kiwifruits, which are responsible for lots of bioactivities, such as antitumor, anti-inflammatory, antioxidant, hypoglycemic, and hypolipidemic activities. There are varieties of kiwifruits, and the bioactive components and bioactivities are greatly affected by the cultivars. But there have been no comparative studies on the phytochemicals from different varieties. This study aimed to make a comprehensive assessments of the free, bound, and total phenolics and flavonoids, as well as the chemical-based and cell-based antioxidant activities of four different subspecies of kiwifruit. This work would be beneficial to elucidate the function differences of different kiwifruit phytochemicals, promote its further research, as well as provide a basis for selecting cultivars.
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Affiliation(s)
- Khan Muhammad Saeed
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Li-Jun You
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China
| | - Chun Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China.,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Zhen-Gang Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China.,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Xiong Fu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China.,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Rui Hai Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Department of Food Science, Stocking Hall, Cornell University, Ithaca, New York
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Zdybel B, Różyło R, Sagan A. Use of a waste product from the pressing of chia seed oil in wheat and gluten‐free bread processing. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14002] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Beata Zdybel
- Department of Biological Bases of Food and Feed Technologies University of Life Sciences in Lublin Lublin Poland
| | - Renata Różyło
- Department of Food Engineering and Machines University of Life Sciences in Lublin Lublin Poland
| | - Agnieszka Sagan
- Department of Biological Bases of Food and Feed Technologies University of Life Sciences in Lublin Lublin Poland
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Han QH, Liu W, Li HY, He JL, Guo H, Lin S, Zhao L, Chen H, Liu YW, Wu DT, Li SQ, Qin W. Extraction Optimization, Physicochemical Characteristics, and Antioxidant Activities of Polysaccharides from Kiwifruit ( Actinidia chinensis Planch.). Molecules 2019; 24:E461. [PMID: 30696067 PMCID: PMC6384800 DOI: 10.3390/molecules24030461] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2019] [Revised: 01/20/2019] [Accepted: 01/21/2019] [Indexed: 02/01/2023] Open
Abstract
In order to evaluate effects of extraction techniques on the physicochemical characteristics and antioxidant activities of kiwifruit polysaccharides (KPS), and further explore KPS as functional food ingredients, both microwave-assisted extraction (MAE) and ultrasonic-assisted extraction (UAE) were optimized for the extraction of KPS. Furthermore, the physicochemical structures and antioxidant activities of KPS extracted by different techniques were investigated. The optimal extraction conditions of UAE and MAE for the extraction of KPS were obtained by response surface methodology. Different extraction techniques significantly affected the contents of uronic acids, molecular weights, molar ratios of constituent monosaccharides, and the degree of esterification of KPS. Results showed that KPS exhibited remarkable DPPH and ABTS radical scavenging activities, and reducing power. The high antioxidant activities observed in KPS extracted by the MAE method (KPS-M) might be partially attributed to its low molecular weight and high content of unmethylated galacturonic acid. Results suggested that the MAE method could be a good potential technique for the extraction of KPS with high antioxidant activity, and KPS could be further explored as functional food ingredients.
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Affiliation(s)
- Qiao-Hong Han
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Wen Liu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Hong-Yi Li
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Jing-Liu He
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Huan Guo
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Shang Lin
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Li Zhao
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Yao-Wen Liu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Ding-Tao Wu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Shu-Qing Li
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
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