Ethanolic extract of Betel (Piper betle L.) and Chaphlu (Piper sarmentosum Roxb.) dechlorophyllized using sedimentation process: Production, characteristics, and antioxidant activities

Comparative metabolite analysis of Piper sarmentosum organs approached by LC-MS-based metabolic profiling

Piper sarmentosum Roxb. (Piperaceae) is a traditional medicinal and food plant widely distributed in the tropical and subtropical regions of Asia, offering both health and culinary benefits. In this study the secondary metabolites in different organs of P. sarmentosum were identified and their relative abundances were characterized. The metabolic profiles of leaves, roots, stems and fruits were comprehensively investigated by liquid chromatography high-resolution mass spectrometry (LC-HR-MS) and the data subsequently analyzed using multivariate statistical methods. Manual interpretation of the tandem mass spectrometric (MS/MS) fragmentation patterns revealed the presence of 154 tentatively identified metabolites, mostly represented by alkaloids and flavonoids. Principle component analysis and hierarchical clustering indicated the predominant occurrence of flavonoids, lignans and phenyl propanoids in leaves, aporphines in stems, piperamides in fruits and lignan-amides in roots. Overall, this study provides extensive data on the metabolite composition of P. sarmentosum, supplying useful information for bioactive compounds discovery and patterns of their preferential biosynthesis or storage in specific organs. This can be used to optimize production and harvesting as well as to maximize the plant's economic value as herbal medicine or in food applications.

Development of active packaging film based on poly (lactic acid) incorporated with Piper betel leaf ethanolic extract and its application in the shelf-life extension of tuna meat

Active packaging films based on poly (lactic acid) (PLA) were developed by adding different concentrations (5 wt% and 10 wt%) of betel leaf (Piper betel) ethanolic extract (BLEE). The extract showed excellent antioxidant (80.2 %) and antimicrobial properties (18.05 and 16.05 mm against S. aureus and E. coli respectively). The films' structural, functional, and mechanical attributes were studied, along with their potential for extending the shelf life of tuna meat. The water solubility and water permeability were reduced with the incorporation of BLEE; while the tensile strength showed an inverse relationship with the concentration, 214.5 kg/cm2 (5 wt%), and to 307.6 kg/cm2 (10 wt%). The lipid oxidation in PLA-BLEE-packed tuna meat stored under refrigeration (7 days) showed a significant reduction, which could be attributed to the phenolic migration from the films. The new PLA-BLEE films with significant antibacterial and film attributes could be used in food packaging and to extend the shelf life of commodities that have been packaged.

Ethanolic Extract of Duea Ching Fruit: Extraction, Characterization and Its Effect on the Properties and Storage Stability of Sardine Surimi Gel

The quality of surimi gel can be improved using protein cross-linkers, especially from plant extracts. Apart from the presence of phenolic compounds, Duea ching fruit is rich in calcium, which can activate indigenous transglutaminase or form the salt bridge between protein chains. Its extract can serve as a potential additive for surimi. The effect of different media for the extraction of Duea ching was studied and the use of the extract in sardine surimi gel was also investigated. The Duea ching fruit extract (DCE) was prepared using distilled water and ethanol (EtOH) at varying concentrations. The DCE prepared using 60% EtOH (DCE-60) had the highest antioxidant activity and total phenolic content. When DCE-60 (0-0.125%; w/w) was added to the sardine surimi gel, the breaking force (BF), deformation (DF) and water holding capacity (WHC) of the gel upsurged and the highest values were attained with the 0.05% DCE-60 addition (p < 0.05). However, the whiteness of the gel decreased when DCE-60 levels were augmented. The gel containing 0.05% DCE-60, namely D60-0.05, showed a denser network and had a higher overall likeness score than the control. When the D60-0.05 gel was packed in air, under vacuum or modified atmospheric packaging and stored at 4 °C, BF, DF, WHC and whiteness gradually decreased throughout 12 days of storage. However, the D60-0.05 gel sample showed lower deterioration than the control, regardless of the packaging. Moreover, the gel packaged under vacuum conditions showed the lowest reduction in properties throughout the storage than those packaged with another two conditions. Thus, the incorporation of 0.05% DCE-60 could improve the properties of sardine surimi gel and the deterioration of the resulting gel was retarded when stored at 4 °C under vacuum packaging conditions.

Incorporation of betel leaf extract provides oxidative stability and improves phytochemical, textural, sensory and antimicrobial activities of buffalo meat sausages

The antioxidant effect of betel leaf extract (BLE) on lipid and protein oxidation, microbial count and physicochemical attributes was investigated in meat sausages during refrigerated storage at 4 ± 1 °C. Buffalo meat sausages were developed after incorporating 0, 250, 500 and 750 mg kg^-1 of BLE (BLE0, BLE1, BLE2 and BLE3) respectively. The sausages showed no changes in proximate composition due to BLE inclusion, but there was an improvement in microbial quality, color score, textural properties and lipid and protein oxidative stability. Further, higher sensory scores were observed for the BLE-incorporated samples. The images from scanning electron microscopy (SEM) revealed a reduction in surface roughness and unevenness showing microstructure modification in BLE treated sausages compared to the control sausages. Hence, to improve the storage stability and impede the rate of lipid oxidation in sausages, BLE incorporation proved to be an effective strategy.

Antioxidant Potential-Rich Betel Leaves (Piper betle L.) Exert Depigmenting Action by Triggering Autophagy and Downregulating MITF/Tyrosinase In Vitro and In Vivo

Each individual has a unique skin tone based on the types and quantities of melanin pigment, and oxidative stress is a key element in melanogenesis regulation. This research sought to understand the in vitro and in vivo antioxidant and depigmenting properties of betel leaves (Piper betle L.) extract (PBL) and the underlying mechanism. Ethyl acetate fractions of PBL (PBLA) demonstrated excellent phenolic content (342 ± 4.02 mgGAE/g) and strong DPPH, ABTS radicals, and nitric oxide (NO) scavenging activity with an IC₅₀ value of 41.52 ± 1.02 μg/mL, 45.60 ± 0.56 μg/mL, and 51.42 ± 1.25 μg/mL, respectively. Contrarily, ethanolic extract of PBL (PBLE) showed potent mushroom, mice, and human tyrosinase inhibition activity (IC₅₀ = 7.72 ± 0.98 μg/mL, 20.59 ± 0.83 μg/mL and 24.78 ± 0.56 μg/mL, respectively). According to gas chromatography-mass spectrometry, PBL is abundant in caryophyllene, eugenol, O-eugenol, 3-Allyl-6-methoxyphenyl acetate, and chavicol. An in vitro and in vivo investigation showed that PBLE suppressed tyrosinase (Tyr), tyrosinase-related protein-1 and -2 (Trp-1 and Trp-2), and microphthalmia-associated transcription factors (MITF), decreasing the formation of melanin in contrast to the untreated control. PBLE reduced the cyclic adenosine monophosphate (cAMP) response to an element-binding protein (CREB) phosphorylation by preventing the synthesis of cAMP. Additionally, it activates c-Jun N-terminal kinase (JNK) and p38 mitogen-activated protein kinases (p38), destroying Tyr and MITF and avoiding melanin production. Higher levels of microtubule-associated protein-light chain 3 (LC3-II), autophagy-related protein 5 (Atg5), Beclin 1, and lower levels of p62 demonstrate that PBLE exhibits significant anti-melanogenic effects via an autophagy-induction mechanism, both in vitro and in vivo. Additionally, PBLE significantly reduced the amount of lipid peroxidation while increasing the activity of several antioxidant enzymes in vivo, such as catalase, glutathione, superoxide dismutase, and thioredoxin. PBLE can therefore be employed in topical formulations as a potent skin-whitening agent.

Polylactic Acid Film Coated with Electrospun Gelatin/Chitosan Nanofibers Containing Betel Leaf Ethanolic Extract: Properties, Bioactivities, and Use for Shelf-Life Extension of Tilapia Slices

Gelatin/chitosan solutions incorporated with betel leaf ethanolic extract (BLEE) at varying concentrations were electrospun on polylactic acid (PLA) films. Nanofibers with different morphologies, as indicated by scanning electron microscopy (SEM), were formed after solutions of gelatin/chitosan with and without BLEE were electrospun on PLA films at a constant voltage (25 kV) and a feed rate of 0.4 mL/h. Beaded gelatin/chitosan nanofibers (GC/NF) were found, particularly when high concentrations of BLEE were encapsulated. PLA films coated with GC/NF, and with BLEE added, showed antioxidant and antibacterial activities, which were augmented by increasing BLEE concentrations. Lower water vapor permeability and enhanced mechanical properties were achieved for GC/NF-coated PLA film (p < 0.05). Microbial growth and lipid oxidation of Nile tilapia slices packaged in PLA film coated with GC/NF containing 2% BLEE were more retarded than those packaged in low-density polyethylene (LDPE) bags over refrigerated storage of 12 days. Based on microbial limits, the shelf-life was escalated to 9 days, while the control had a shelf-life of 3 days. Therefore, such a novel film/bag could be a promising active packaging for foods.

Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention

Fish is rich in proteins and lipids, especially those containing polyunsaturated fatty acids, which made them vulnerable to chemical or microbial changes associated with quality loss. Meat color is one of vital criteria indicating the freshness, quality, and acceptability of the meat. Color of meat is governed by the presence of various pigments such as hemoglobin, myoglobin (Mb), and so on. Mb, particularly oxy-form, is responsible for the bright red color of fish muscle, especially tuna, and dark fleshed fish, while astaxanthin (AXT) directly determines the color of salmonids muscle. Microbial spoilage and chemical changes such as oxidation of lipid/proteins result in the autoxidation of Mb or fading of AXT, leading to undesirable color with lower acceptability. The discoloration has been affected by chemical composition, post-harvesting handling or storage, processing, cooking, and so on . To tackle discoloration of fish meat, vacuum or modified atmospheric packaging, low- or ultralow-temperature storage, uses of artificial and natural additives have been employed. This review article provides information regarding the factors affecting color and other quality aspects of fish muscle. Moreover, promising methodologies used to control discoloration are also focused.

Liposomes loaded with betel leaf (Piper betle L.) ethanolic extract prepared by thin film hydration and ethanol injection methods: Characteristics and antioxidant activities

Betel leaf ethanolic extract (BLEE), which was dechlorophyllized by sedimentation process was loaded in liposomes at 1 and 2% (w/v) concentrations using two different methods, namely thin film hydration (TF) and ethanol injection (EI) methods. Liposomes loaded with 1% BLEE and prepared by TF method (BLEE/L-T1) had the smallest particle size and paler color than BLEE/L-E1, BLEE/L-E2, and BLEE/L-T2 (p < .05). BLEE/L-T1 also showed strong stability as judged by its lowest zeta potential and polydispersity index. The highest encapsulation efficiency (EE) and lowest releasing efficiency (RE) were also found with BLEE/L-T1. No significant difference (p > .05) in the antioxidant activities was detected between the BLEE-loaded liposomes and BLEE solutions, indicating that encapsulation had no adverse effect on BLEE antioxidant potency. BLEE/L-T1 showed higher antioxidant stability than unencapsulated BLEE at the equivalent amount based on EE (BLEE/U-T1) during in vitro gastrointestinal tract digestion system. Therefore, BLEE/L-T1 could be an efficient delivery system for improving stability of antioxidant activities of BLEE. PRACTICAL APPLICATIONS: Despite the many benefits of betel leaf ethanolic extract, it still has some distinctive odor and slightly greenish color as well as instability induced by environment factors, which can limit applications in foods. Encapsulation of the betel extract in liposomes can be a good approach to mask its undesirable color and odor and to augment its antioxidant stability. Liposomal technology can be used to load betel leaf extract. However, different methods have been implemented to prepare liposomes that exhibit varying encapsulation efficacy as well as bioactivities. Thin film hydration method was shown to yield the liposome with better physical characteristics, higher encapsulation efficiency, slower release, and higher antioxidant stability than the ethanol injection method. Therefore, the thin film hydration method could be adopted to prepare stable liposomes loaded with betel leaf extract that possess antioxidant activity suitable for food applications.

Use of betel leaf (Piper betle L.) ethanolic extract in combination with modified atmospheric packaging and nonthermal plasma for shelf-life extension of Nile tilapia (Oreochromis niloticus) fillets

Fish is perishable and has the short shelf-life. To maintain its quality, it is necessary to implement the appropriate technology, particularly nonthermal processing along with safe additive, especially from plant origin under the concept of "hurdle technology". The use of potential vesicle including liposome for loading the plant extract could be a means to enhance the stability and activities of the extract. The current study aimed to evaluate the effect of liposomes loaded with betel leaf ethanolic extract (L/BLEEs) or unencapsulated BLEE (U/BLEE) in conjunction with modified atmospheric packaging (MAP) and nonthermal plasma (NTP) on the quality changes and shelf-life of Nile tilapia fillets (TFs) stored under refrigerated condition (4°C). TFs treated with L/BLEE or U/BLEE at 400 ppm, packed under modified atmosphere (CO₂ :Ar:O₂  = 60:30:10) and subjected to NTP for 300 s (L/BLEE-400/MAP-NTP and U/BLEE-400/MAP-NTP, respectively) had the lowest microbial and chemical changes during storage, while the control showed the highest changes (p < 0.05). Lipid oxidation was lower in these samples, ascertained by more retained polyunsaturated fatty acids and lower lipid oxidation based on Fourier transform infrared (FT-IR) spectra. Overall likeness scores were similar (p > 0.05) between all the samples at day 0 of storage. Only L/BLEE-400/MAP-NTP and U/BLEE-400/MAP-NTP were still sensorially acceptable after 12 days at 4°C. Therefore, L/BLEE or U/BLEE combined with MAP/NTP treatment could be adopted as a potent hurdle for shelf-life extension of TFs. PRACTICAL APPLICATION: Natural additives and nonthermal processing technologies have gained increasing interest for preservation of fish. Liposomes loaded with betel leaf ethanolic extract (L/BLEE) rich in polyphenolics could be used together with modified atmospheric packaging (MAP) and nonthermal plasma (NTP) to retard bacterial growth and chemical deterioration in Nile tilapia fillets. These hurdles were proven to be able to maintain the qualities of tilapia fillets stored at 4°C up to 12 days, especially when L/BLEE was used at 400 ppm. Therefore, shelf-life extension of Nile tilapia fillets or other fish can be achieved by using the natural additive and nonthermal processing technologies.

Betel (Piper betle L.) leaf ethanolic extracts dechlorophyllized using different methods: antioxidant and antibacterial activities, and application for shelf-life extension of Nile tilapia (Oreochromis niloticus) fillets

Different methods for chlorophyll removal were used for betel leaf ethanolic extracts (BLEE). Chlorophyll content, color, and antioxidant and antibacterial activities of the resulting extracts were examined. Sedimentation process remarkably reduced the chlorophyll content and color of BLEE (p < 0.05), while antioxidant and antibacterial activities were enhanced (p < 0.05). Polyphenol content and bioactivities of the extracts dechlorophyllized using organic solvents varied (p < 0.05). Antibacterial efficacy of BLEE dechlorophyllized by the sedimentation method (BLEE-SED) depended on concentrations. Lower minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of BLEE-SED toward 4 bacteria were obtained, compared to other extracts. Lower microbiological and chemical changes were achieved when Nile tilapia fillets were treated with BLEE-SED at 400 and 600 ppm after 12 days of storage at 4 °C. Therefore, sedimentation as a green process could be adopted for preparing a safe BLEE with augmented bioactivities and pale color, which could extend shelf-life of refrigerated Nile tilapia fillets.

Pulsed electric field assisted process for extraction of bioactive compounds from custard apple (Annona squamosa) leaves

Impact of pulsed electric field (PEF) assisted process on preparation of custard apple leaf extract (CALE) using ethanol (70%, v/v) was studied. Different electric field strengths (2-6 kV/cm), pulse numbers (100-300 pulses) with specific energies (45-142 kJ/kg) for 2.5 to 5 min were implemented. Cell disintegration index was higher in CALE when PEF 6 kV/cm, 300 pulses, 142 kJ/kg for 5 min was applied. Extraction yield was higher (+5.2%) than the untreated counterpart (13.28%). Chlorophyll A and B contents were negligible in PEF pre-treated CALE. PEF improved radical scavenging activities assessed by DPPH, ABTS radical scavening activities and FRAP. The antibacterial properties of CALE against Staphylococcus aureus and Escherichia coli were highest. Purpureacin 2 and rutin were abundant in PEF pre-treated CALE. Therefore PEF was the potential aid in augmenting extraction yield and bioactivities of the extract from custard apple leaves.

Aegle marmelos extract rich in marmelosin exacted ameliorative effect against chromium-induced oxidative stress and apoptosis through regulation of Gadd45 in HepG2 cell line

Hexavalent chromium [Cr (VI)] is highly toxic compared to other valence states of chromium. In the process of metabolic reduction, Cr (VI) converts to trivalent chromium. Aegle marmelos (Bael), a sacred plant of India and its fruits are being consumed as traditional formulations against various diseases such as ulcer, gastric mucosal damage, inflammations, febrile delirium, acute bronchitis, anxiety, etc. The present study assessed the protective effects of marmelosin (MAR) from Aegle marmelos against K₂ Cr₂ O₇ -induced toxic effects in HepG2 cell line through its antiapoptotic mechanism. Results of the study revealed that pretreatment of MAR ameliorated cell viability, mitochondrial damage, and DNA damage induced by K₂ Cr₂ O₇ in HepG2 cell line as evidenced by cell morphology, MTT, LDH, and MMP assays. Pretreatment of MAR attenuated K₂ Cr₂ O₇ -induced oxidative stress by downregulating intracellular ROS and RNS. Further, pretreatment of MAR significantly downregulated K₂ Cr₂ O₇ -induced apoptotic markers, such as Bax, Caspase 3, and Gadd45. Our results suggested that application of marmelosin could be beneficial in ameliorating chromium-induced apoptotic cell death by suppressing oxidative stress and regulating excessive DNA damage. PRACTICAL APPLICATIONS: The study focused on protective mechanism of marmelosin from Aegle marmelos against chromium-induced oxidative stress for the first time. In this research, we reported that marmelosin effectively ameliorated K₂ Cr₂ O₇ -induced morphological changes such as oxidative stress and apoptotic cell death by regulating Gadd45, Bcl-2, Bax, and Caspase 3 gene expressions, and inhibition of intracellular ROS and RNS. The study provides a better understanding of the pharmacological mechanisms of Aegle marmelos and its bioactive compound, that is, marmelosin in the management of intoxication of heavy metals associated with excessive DNA damage.