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Tzanova MT, Yaneva Z, Ivanova D, Toneva M, Grozeva N, Memdueva N. Green Solvents for Extraction of Natural Food Colorants from Plants: Selectivity and Stability Issues. Foods 2024; 13:605. [PMID: 38397582 PMCID: PMC10887973 DOI: 10.3390/foods13040605] [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: 01/11/2024] [Revised: 02/09/2024] [Accepted: 02/13/2024] [Indexed: 02/25/2024] Open
Abstract
Consumers associate the color of food with its freshness and quality. More and more attention is being paid to natural colorants that bring additional health benefits to humans. Such natural substances are the carotenoids (yellow to orange), the anthocyanins (red to blue), and the betalains (red and yellow), which are very sensitive to exposure to light, air, high temperatures, and chemicals. Stability and diversity in terms of color can be optimized by using environmentally friendly and selective extraction processes that provide a balance between efficacy, safety, and stability of the resulting extracts. Green solvents like water, supercritical fluids, natural deep eutectic solvents, and ionic liquids are the most proper green solvents when combined with different extraction techniques like maceration, supercritical extraction, and ultrasound-assisted or microwave-assisted extraction. The choice of the right extracting agent is crucial for the selectivity of the extraction method and the stability of the prepared colorant. The present work reviews the green solvents used for the extraction of natural food colorants from plants and focuses on the issues related to the selectivity and stability of the products extracted.
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Affiliation(s)
- Milena Tankova Tzanova
- Faculty of Agriculture, Department of Biological Sciences, Trakia University, 6000 Stara Zagora, Bulgaria; (N.G.); (N.M.)
| | - Zvezdelina Yaneva
- Faculty of Veterinary Medicine, Department of Pharmacology, Animal Physiology and Physiological Chemistry, Trakia University, 6000 Stara Zagora, Bulgaria; (Z.Y.); (D.I.); (M.T.)
| | - Donika Ivanova
- Faculty of Veterinary Medicine, Department of Pharmacology, Animal Physiology and Physiological Chemistry, Trakia University, 6000 Stara Zagora, Bulgaria; (Z.Y.); (D.I.); (M.T.)
- Medical Faculty, Department of Medicinal Chemistry and Biochemistry, Trakia University, 6000 Stara Zagora, Bulgaria
| | - Monika Toneva
- Faculty of Veterinary Medicine, Department of Pharmacology, Animal Physiology and Physiological Chemistry, Trakia University, 6000 Stara Zagora, Bulgaria; (Z.Y.); (D.I.); (M.T.)
| | - Neli Grozeva
- Faculty of Agriculture, Department of Biological Sciences, Trakia University, 6000 Stara Zagora, Bulgaria; (N.G.); (N.M.)
| | - Neli Memdueva
- Faculty of Agriculture, Department of Biological Sciences, Trakia University, 6000 Stara Zagora, Bulgaria; (N.G.); (N.M.)
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Nabi BG, Mukhtar K, Ansar S, Hassan SA, Hafeez MA, Bhat ZF, Mousavi Khaneghah A, Haq AU, Aadil RM. Application of ultrasound technology for the effective management of waste from fruit and vegetable. ULTRASONICS SONOCHEMISTRY 2024; 102:106744. [PMID: 38219546 PMCID: PMC10825644 DOI: 10.1016/j.ultsonch.2023.106744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 12/13/2023] [Accepted: 12/20/2023] [Indexed: 01/16/2024]
Abstract
Food waste presents a continuous challenge for the food industry, leading to environmental pollution and economic issues. A substantial amount of waste, including by-products from fruits and vegetables, non-edible food items, and other waste materials, is produced throughout the food supply chain, from production to consumption. Recycling and valorizing waste from perishable goods is emerging as a key multidisciplinary approach within the circular bio-economy framework. This waste, rich in raw by-products, can be repurposed as a natural source of ingredients. Researchers increasingly focus on biomass valorization to extract and use components that add significant value. Traditional methods for extracting these bio-compounds typically require the use of solvents and are time-consuming, underscoring the need for innovative techniques like ultrasound (US) extraction. Wastes from the processing of fruits and vegetables in the food industry can be used to develop functional foods and edible coatings, offering protection against various environmental factors. This comprehensive review paper discusses the valorization of waste from perishable items like fruits and vegetables using US technology, not only to extract valuable components from waste but also to treat wastewater in the beverage industry. It also covers the application of biomolecules recovered from this process in the development of functional foods and packaging.
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Affiliation(s)
- Brera Ghulam Nabi
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Kinza Mukhtar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Sadia Ansar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Syed Ali Hassan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Muhammad Adnan Hafeez
- Department of Human Nutrition and Food Technology, Faculty of Allied Health Sciences, Superior University Lahore, Pakistan
| | - Zuhaib F Bhat
- Division of Livestock Products Technology, Skuast-J, Jammu, India
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland; Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran.
| | - Ahsan Ul Haq
- Department of Forestry & Range Management, Faculty of Agriculture, University of Agriculture, Faisalabad 38000, Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
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Zhou X, Obel HO, Liu S, Yang Y, Liu J, Zhuang Y. Comparative Analysis of Metabolic Variation in Eggplant Fruit of Different Varieties Reveals Metabolites Important for Quality Traits. Foods 2023; 12:4383. [PMID: 38137187 PMCID: PMC10742729 DOI: 10.3390/foods12244383] [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: 11/05/2023] [Revised: 12/02/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
Eggplant is one of the most important vegetable crops worldwide and has been considered to have great antioxidant activity. However, little information is available about the primary metabolic composition of the nutritional values of eggplant. Using a widely targeted metabolome approach, the current study investigated primary metabolic variation in 13 eggplant varieties with different morphologies. A total of 503 primary metabolites (amino acids, lipids, nucleotides, organic acids, vitamin, saccharides, and alcohols) and 170 phenolic acids were detected, among which 211 metabolites were differently accumulated. Metabolic pathway analysis of the differential metabolites revealed the significant enrichment of phenylpropanoid biosynthesis, arginine biosynthesis, alpha-linolenic acid metabolism, and linoleic acid metabolism. The higher levels of amino acids and lipids were related to the umami, soft, and waxy taste of eggplant fruit. The present work substantially contributes to the knowledge of primary metabolite compositions regarding fruit-eating quality and provides useful information for the future breeding of eggplant.
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Affiliation(s)
- Xiaohui Zhou
- Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (X.Z.); (H.O.O.); (S.L.); (Y.Y.); (J.L.)
- Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, China
| | - Hesbon Ochieng Obel
- Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (X.Z.); (H.O.O.); (S.L.); (Y.Y.); (J.L.)
- Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, China
| | - Songyu Liu
- Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (X.Z.); (H.O.O.); (S.L.); (Y.Y.); (J.L.)
- Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, China
| | - Yan Yang
- Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (X.Z.); (H.O.O.); (S.L.); (Y.Y.); (J.L.)
- Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, China
| | - Jun Liu
- Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (X.Z.); (H.O.O.); (S.L.); (Y.Y.); (J.L.)
- Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, China
| | - Yong Zhuang
- Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (X.Z.); (H.O.O.); (S.L.); (Y.Y.); (J.L.)
- Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, China
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Batool F, Iqbal N, Adeel S, Azeem M, Mumtaz S, Hussaan M. Exploration of natural colourant of ( Solanum melongena L.) brinjal plant residues for fabric dyeing: a novel approach towards textile processing. Nat Prod Res 2023:1-7. [PMID: 37950664 DOI: 10.1080/14786419.2023.2280164] [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: 04/06/2023] [Accepted: 11/01/2023] [Indexed: 11/13/2023]
Abstract
Natural products have become the main focus of mankind due to increasing environmental pollution. The current study was concerned with brinjal plant residues as a source of bio colourant for cotton dyeing. Various media have been employed for the extraction of colourant. Present studies illustrated that excellent colourant yield was obtained in 4% acidified methanol. Cotton fabric was dyed at 50 °C, for 55 min and showed optimised dyeing conditions. Varying chemicals and bio-mordants have been used to achieve elegant shade. Chemical mordanting results revealed that 2% FeSO4as pre-mordant, and 6% TA as post-mordant while in bio- mordanting, 8% of pomegranate peel extract as pre-mordant and 2% pomegranate peel extract as post-mordant indicated a darker shade to mordanted fabrics. Bio-mordanting gave darker shade, and fastness which revealed that bio-mordants have improved the fastness characteristics. FTIR results revealed the confirmation of flavonoids as a colourant for cotton dyeing.
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Affiliation(s)
- Fatima Batool
- Department of Botany, Division of Science and Technology, University of Education, Lahore, Pakistan
| | - Naeem Iqbal
- Department of Botany, Government College University Faisalabad, Faisalabad, Pakistan
| | - Shahid Adeel
- Department of Applied Chemistry, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Azeem
- Department of Biology, College of Science, University of Bahrain, Sakhir, Bahrain
| | - Sahar Mumtaz
- Department of Botany, Division of Science and Technology, University of Education, Lahore, Pakistan
| | - Muhammad Hussaan
- Department of Botany, Government College University Faisalabad, Faisalabad, Pakistan
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Ultrasonic Extraction of Phenolic Compounds from Eggplant Peel and Formulation of Eggplant Peel Extract-Enriched Ice-Cream. J FOOD QUALITY 2023. [DOI: 10.1155/2023/3267119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023] Open
Abstract
In this study, ultrasound-assisted extraction (UAE) was used for the extraction of bioactive compounds from eggplant peels (EPP) and conditions were optimized by using response surface methodology (RSM). Methanol concentrations (60%, 70%, and 80%), time (30 min, 45 min, and 60 min), and temperature (30°C, 45°C, and 60°C) were selected as independent extraction parameters, whereas total anthocyanin content (TAC), DPPH inhibition, and total phenolic content (TPC) were response variables. The optimal extraction was at 45°C for 45 min of extraction time with 70% solvent which corresponded to TAC, TPC, and DPPH inhibition values of 7.94 mg/g, 7.03 mg GAE/g, and 94.8%, respectively. The optimized EPP extract was chemically characterized by a Fourier-transform infrared spectrometer (FTIR), high-performance liquid chromatography (HPLC), and a gas chromatography mass spectrometer (GCMS). The optimized extract was further evaluated for antioxidant and anticancer potential. For antioxidant and anticancer potential, the corresponding IC50 values of the EPP extract were 243.2 μg/ml and 1.52–1.99 mg/ml, respectively. Furthermore, the EPP extract significantly inhibited the migratory ability of cancer cells in a dose-dependent manner. Major components identified in the EPP extract were chlorogenic acid (261.76 mg/kg), benzoic acid (184.41 mg/kg), syringic acid (78.48 mg/kg), p-coumaric acid (49.59 mg/kg), cinnamic acid (32.17 mg/kg), quercetin (5.24 mg/kg), sinapic acid (5.14 mg/kg), and gallic acid (4.34 mg/kg). The EPP extract-enriched ice-cream showed high antioxidant potential and consumer acceptability than the blank ice-cream formulation. The EPP extract, due to its antioxidant and anticancer potential, can be used in the formulation of functional food products.
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Diaconeasa Z, Iuhas CI, Ayvaz H, Mortas M, Farcaş A, Mihai M, Danciu C, Stanilă A. Anthocyanins from Agro-Industrial Food Waste: Geographical Approach and Methods of Recovery-A Review. PLANTS (BASEL, SWITZERLAND) 2022; 12:plants12010074. [PMID: 36616202 PMCID: PMC9823320 DOI: 10.3390/plants12010074] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 12/19/2022] [Accepted: 12/20/2022] [Indexed: 05/13/2023]
Abstract
Drastic growth in the amount of global food waste produced is observed every year, not only due to incessant population growth but also economic growth, lifestyle, and diet changes. As a result of their increasing health awareness, people are focusing more on healthy diets rich in fruits and vegetables. Thus, following worldwide fruit and vegetable consumption and their processing in various industries (juice, jams, wines, preserves), significant quantities of agro-industrial waste are produced (pomace, peels, seeds) that still contain high concentrations of bioactive compounds. Among bioactive compounds, anthocyanins have an important place, with their multiple beneficial effects on health; therefore, their extraction and recovery from food waste have become a topic of interest in recent years. Accordingly, this review aims to summarize the primary sources of anthocyanins from food waste and the novel eco-friendly extraction methods, such as pulsed electric field extraction, enzyme-assisted extraction, supercritical fluid extraction, pressurized liquid extraction, microwave-assisted extraction, and ultrasonic-assisted extraction. The advantages and disadvantages of these techniques will also be covered to encourage future studies and opportunities focusing on improving these extraction techniques.
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Affiliation(s)
- Zoriţa Diaconeasa
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Calea Mănă¸stur, 400372 Cluj-Napoca, Romania
- BioTech Technology Transfer Center, 400372 Cluj-Napoca, Romania
| | - Cristian I. Iuhas
- Faculty of Medicine, Iuliu Hatieganu University of Medicine and Pharmacy, 400372 Cluj-Napoca, Romania
| | - Huseyin Ayvaz
- Department of Food Engineering, Faculty of Engineering, Canakkale Onsekiz Mart University, Canakkale 17100, Turkey
| | - Mustafa Mortas
- Food Engineering Department, Faculty of Engineering, Ondokuz Mayıs University, Samsun 55139, Turkey
| | - Anca Farcaş
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Calea Mănă¸stur, 400372 Cluj-Napoca, Romania
- BioTech Technology Transfer Center, 400372 Cluj-Napoca, Romania
| | - Mihaela Mihai
- BioTech Technology Transfer Center, 400372 Cluj-Napoca, Romania
- Department of Transversal Competencies, University of Agricultural Sciences and Veterinary Medicine, 3-5 Calea Mănă¸stur, 400372 Cluj-Napoca, Romania
| | - Corina Danciu
- Department of Pharmacognosy, Victor Babes University of Medicine and Pharmacy, 2 Eftimie Murgu Sq., 300041 Timisoara, Romania
| | - Andreea Stanilă
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Calea Mănă¸stur, 400372 Cluj-Napoca, Romania
- BioTech Technology Transfer Center, 400372 Cluj-Napoca, Romania
- Correspondence: ; Tel.: +40-748-650-764
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Borșa A, Muntean MV, Salanță LC, Tofană M, Socaci SA, Mudura E, Pop A, Pop CR. Effects of Botanical Ingredients Addition on the Bioactive Compounds and Quality of Non-Alcoholic and Craft Beer. PLANTS (BASEL, SWITZERLAND) 2022; 11:1958. [PMID: 35956436 PMCID: PMC9370188 DOI: 10.3390/plants11151958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 07/26/2022] [Accepted: 07/26/2022] [Indexed: 11/28/2022]
Abstract
Special beers, known as artisanal, are progressively gaining consumer preference, opening up competition, and acquiring more space in the market. Considering that, exploration for new formulations is justified and plants represent a source of novel compounds with promising antioxidant activity for this beer segment. This paper aims to evaluate the current knowledge on the role of botanical ingredients on the final yield of bioactive compounds in special beer, and how these molecules generally affect the sensory profile. Furthermore, the estimated difficulties of implementation, taking into account the new processes and the relative cost, are discussed. The addition of plants to beer could serve the interests of both the industry and consumers, on one hand, by improving the functional properties and offering a unique flavor, and on the other hand by adding variety to the craft beer landscape. This paper provides guidance and future directions for the development of new products to boost the brewing industry. Brewing processes might affect the valuable compounds, especially the phenolic content. Consequently, future studies need to identify new methods for protecting the level of bioactive compounds in special beer and increasing the bio-accessibility, along with optimization of the sensory and technological properties.
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Affiliation(s)
- Andrei Borșa
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.B.); (E.M.); (A.P.)
| | - Mircea Valentin Muntean
- Department of Technical and Soil Science, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania;
| | - Liana Claudia Salanță
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (M.T.); (C.R.P.)
| | - Maria Tofană
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (M.T.); (C.R.P.)
| | - Sonia Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (M.T.); (C.R.P.)
| | - Elena Mudura
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.B.); (E.M.); (A.P.)
| | - Anamaria Pop
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.B.); (E.M.); (A.P.)
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (M.T.); (C.R.P.)
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Estrella-Osuna DE, Tapia-Hernández JA, Ruíz-Cruz S, Márquez-Ríos E, Ornelas-Paz JDJ, Del-Toro-Sánchez CL, Ocaño-Higuera VM, Rodríguez-Félix F, Estrada-Alvarado MI, Cira-Chávez LA. Nanoencapsulation of Eggplant (Solanum melongena L.) Peel Extract in Electrospun Gelatin Nanofiber: Preparation, Characterization, and In Vitro Release. NANOMATERIALS 2022; 12:nano12132303. [PMID: 35808139 PMCID: PMC9268290 DOI: 10.3390/nano12132303] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 06/22/2022] [Accepted: 06/28/2022] [Indexed: 02/04/2023]
Abstract
This study describes the preparation and characterization of eggplant peel extract-loaded electrospun gelatin nanofiber and study of its in vitro release. Results obtained by scanning electron microscopy (SEM) and transmission electronic microscopy (TEM) micrograph revealed that eggplant peel extract-loaded electrospun gelatin nanofiber is in nanometric range with an average diameter 606.7 ± 184.5 and 643.6 ± 186.7 nm for 20 and 33.3 mg mL−1 of extract addition, respectively. Moreover, the incorporation of extract improved morphology by being smooth, homogeneous, and without account formation compared to nanofibers without extract (control). Fourier transform-infrared (FT-IR) spectra indicated that interaction exists between electrospun gelatin nanofiber and eggplant peel extract by hydrogen bond interactions, mainly. Electrospun gelatin nanofibers showed encapsulation efficiency greater than 90% of extract and a maximum release of 95 and 80% for the medium at pH 1.5 and 7.5, respectively. Therefore, the electrospinning technique is a good alternative for the conservation of bioactive compounds present in the eggplant peel through electrospun gelatin nanofiber.
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Affiliation(s)
- Danya Elizabeth Estrella-Osuna
- Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 sur, Ciudad Obregón 85000, Sonora, Mexico; (D.E.E.-O.); (M.I.E.-A.); (L.A.C.-C.)
| | - José Agustín Tapia-Hernández
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, Hermosillo 83000, Sonora, Mexico; (E.M.-R.); (C.L.D.-T.-S.); (F.R.-F.)
- Correspondence: (J.A.T.-H.); (S.R.-C.)
| | - Saúl Ruíz-Cruz
- Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 sur, Ciudad Obregón 85000, Sonora, Mexico; (D.E.E.-O.); (M.I.E.-A.); (L.A.C.-C.)
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, Hermosillo 83000, Sonora, Mexico; (E.M.-R.); (C.L.D.-T.-S.); (F.R.-F.)
- Correspondence: (J.A.T.-H.); (S.R.-C.)
| | - Enrique Márquez-Ríos
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, Hermosillo 83000, Sonora, Mexico; (E.M.-R.); (C.L.D.-T.-S.); (F.R.-F.)
| | - José de Jesús Ornelas-Paz
- Centro de Investigación en Alimentación y Desarrollo, Av. Río Conchos s/n, Parque Industrial, Cuauhtémoc 31570, Chihuahua, Mexico;
| | - Carmen Lizette Del-Toro-Sánchez
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, Hermosillo 83000, Sonora, Mexico; (E.M.-R.); (C.L.D.-T.-S.); (F.R.-F.)
| | - Víctor Manuel Ocaño-Higuera
- Departamento de Ciencias Químico Biológicas, Universidad de Sonora, Encinas y Rosales s/n, Hermosillo 83000, Sonora, Mexico;
| | - Francisco Rodríguez-Félix
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, Hermosillo 83000, Sonora, Mexico; (E.M.-R.); (C.L.D.-T.-S.); (F.R.-F.)
| | - María Isabel Estrada-Alvarado
- Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 sur, Ciudad Obregón 85000, Sonora, Mexico; (D.E.E.-O.); (M.I.E.-A.); (L.A.C.-C.)
| | - Luis Alberto Cira-Chávez
- Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 sur, Ciudad Obregón 85000, Sonora, Mexico; (D.E.E.-O.); (M.I.E.-A.); (L.A.C.-C.)
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Bhardwaj K, Najda A, Sharma R, Nurzyńska-Wierdak R, Dhanjal DS, Sharma R, Manickam S, Kabra A, Kuča K, Bhardwaj P. Fruit and Vegetable Peel-Enriched Functional Foods: Potential Avenues and Health Perspectives. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2022; 2022:8543881. [PMID: 35832524 PMCID: PMC9273365 DOI: 10.1155/2022/8543881] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Accepted: 06/16/2022] [Indexed: 12/29/2022]
Abstract
Fresh fruit and vegetables are highly utilized commodities by health-conscious consumers and represent a prominent segment in the functional and nutritional food sector. However, food processing is causing significant loss of nutritional components, and the generation of waste is creating serious economic and environmental problems. Fruit and vegetables encompass husk, peels, pods, pomace, seeds, and stems, which are usually discarded, despite being known to contain potentially beneficial compounds, such as carotenoids, dietary fibers, enzymes, and polyphenols. The emerging interest in the food industry in the nutritional and biofunctional constituents of polyphenols has prompted the utilization of fruit and vegetable waste for developing enriched and functional foods, with applications in the pharmaceutical industry. Moreover, the utilization of waste for developing diverse and crucial bioactive commodities is a fundamental step in sustainable development. Furthermore, it provides evidence regarding the applicability of fruit and vegetable waste in different food formulations especially bakery, jam, and meat based products.
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Affiliation(s)
- Kanchan Bhardwaj
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
| | - Agnieszka Najda
- Department of Vegetable and Herbal Crops, University of Life Sciences in Lublin, 50A Doświadczalna Street, 20-280 Lublin, Poland
| | - Ruchi Sharma
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
| | - Renata Nurzyńska-Wierdak
- Department of Vegetable and Herbal Crops, University of Life Sciences in Lublin, 50A Doświadczalna Street, 20-280 Lublin, Poland
| | - Daljeet Singh Dhanjal
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara 144411, India
| | - Rohit Sharma
- Department of Rasashastra and Bhaishajya Kalpana, Faculty of Ayurveda, Institute of Medical Sciences, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan BE1410, Brunei Darussalam
| | - Atul Kabra
- University Institute of Pharma Sciences, Chandigarh University, Gharuan, Mohali 140413, India
| | - Kamil Kuča
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic
- Biomedical Research Center, University Hospital Hradec Kralove, Hradec Kralove, Czech Republic
| | - Prerna Bhardwaj
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
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10
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Carrillo C, Nieto G, Martínez-Zamora L, Ros G, Kamiloglu S, Munekata PES, Pateiro M, Lorenzo JM, Fernández-López J, Viuda-Martos M, Pérez-Álvarez JÁ, Barba FJ. Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6864-6883. [PMID: 35040324 PMCID: PMC9204822 DOI: 10.1021/acs.jafc.1c07208] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/30/2021] [Accepted: 01/06/2022] [Indexed: 05/27/2023]
Abstract
The current increased industrial food production has led to a significant rise in the amount of food waste generated. These food wastes, especially fruit and vegetable byproducts, are good sources of natural pigments, such as anthocyanins, betalains, carotenoids, and chlorophylls, with both coloring and health-related properties. Therefore, recovery of natural pigments from food wastes is important for both economic and environmental reasons. Conventional methods that are used to extract natural pigments from food wastes are time-consuming, expensive, and unsustainable. In addition, natural pigments are sensitive to high temperatures and prolonged processing times that are applied during conventional treatments. In this sense, the present review provides an elucidation of the latest research on the extraction of pigments from the agri-food industry and how their consumption may improve human health.
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Affiliation(s)
- Celia Carrillo
- Nutrición
y Bromatología, Facultad de Ciencias, Universidad de Burgos, E-09001 Burgos, Spain
| | - Gema Nieto
- Department
of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain
| | - Lorena Martínez-Zamora
- Department
of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain
| | - Gaspar Ros
- Department
of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain
| | - Senem Kamiloglu
- Department
of Food Engineering, Faculty of Agriculture, Bursa Uludag University, 16059 Gorukle, Bursa, Turkey
- Science
and Technology Application and Research Center (BITUAM), Bursa Uludag University, 16059 Gorukle, Bursa, Turkey
| | - Paulo E. S. Munekata
- Centro
Tecnológico de la Carne de Galicia, Avenida Galicia No. 4, Parque Tecnológico
de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - Mirian Pateiro
- Centro
Tecnológico de la Carne de Galicia, Avenida Galicia No. 4, Parque Tecnológico
de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - José M. Lorenzo
- Centro
Tecnológico de la Carne de Galicia, Avenida Galicia No. 4, Parque Tecnológico
de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
- Área
de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Juana Fernández-López
- IPOA
Research Group, Agro-Food Technology Department, Centro de Investigación
e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Alicante, Spain
| | - Manuel Viuda-Martos
- IPOA
Research Group, Agro-Food Technology Department, Centro de Investigación
e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Alicante, Spain
| | - José Ángel Pérez-Álvarez
- IPOA
Research Group, Agro-Food Technology Department, Centro de Investigación
e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Alicante, Spain
| | - Francisco J. Barba
- Nutrition
and Food Science Area, Preventive Medicine and Public Health, Food
Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
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11
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Linares G, Rojas ML. Ultrasound-Assisted Extraction of Natural Pigments From Food Processing By-Products: A Review. Front Nutr 2022; 9:891462. [PMID: 35685880 PMCID: PMC9171369 DOI: 10.3389/fnut.2022.891462] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Accepted: 04/14/2022] [Indexed: 01/15/2023] Open
Abstract
Ultrasound is an emerging technology, which has been highly explored in the food area to improve processes and products. When ultrasound is applied to a product with solid or fluid characteristics, the passage of acoustic waves and acoustic cavitation generates different mechanisms responsible for modifications in the original matrix of the sample. These effects of ultrasound can also be used to take advantage of by-products, for example by extracting compounds of interest, including natural pigments. Natural pigments or colorants are being highly demanded by different industries not only for color purposes but also due to their healthy properties, the greater demands in regulations and new consumer preferences. This review presents an updated critical analysis of the application of ultrasound-assisted extraction (UAE) to obtain natural pigments from food processing by-products. Initially, the ultrasound effects and mechanisms that improve the extraction of natural pigments in a fluid medium, as well as the factors that influence the extraction and the energy consumption of UAE are analyzed and described. Subsequently, the UAE application to obtain pigments belonging to the groups of carotenoids, chlorophyll, anthocyanins and betalains is evaluated. These sections detail the processing conditions, positive and negative effects, as well as possible applications of the extracted pigments. This review presents relevant information that may be useful to expand and explore new applications of ultrasound technology as well as promote the revaluation of by-products to obtain pigments that can be used in food, pharmaceutical or cosmetic industries.
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Affiliation(s)
- Guillermo Linares
- Departamento de Ciencias Agroindustriales, Universidad Nacional de Trujillo, Trujillo, Peru
| | - Meliza Lindsay Rojas
- Dirección de Investigación, Innovación y Responsabilidad Social, Universidad Privada del Norte (UPN), Trujillo, Peru
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12
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Liao J, Peng B, Chu X, Yu G. Effects of process parameters on the extraction of total anthocyanins from purple sweet potatoes by ultrasound with wide frequency and its kinetics study. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16732] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jianqing Liao
- College of Physical Science and Engineering Yichun University, 576 Xuefu Road Yichun Jiangxi China
| | - Bo Peng
- College of Life Science and Resources and Environment Yichun University,576 Xuefu Road Yichun China
| | - Xinhong Chu
- College of Physical Science and Engineering Yichun University, 576 Xuefu Road Yichun Jiangxi China
| | - Guicai Yu
- College of Physical Science and Engineering Yichun University, 576 Xuefu Road Yichun Jiangxi China
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13
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Agregán R, Munekata PE, Feng X, Astray G, Gullón B, Lorenzo JM. Recent advances in the extraction of polyphenols from eggplant and their application in foods. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111381] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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14
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Structural and thermodynamic factors in the adsorption process of anthocyanins from eggplant peel onto a carbon adsorbent. CHEMICAL PAPERS 2021. [DOI: 10.1007/s11696-021-01748-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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15
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Karimi A, Kazemi M, Samani SA, Simal-Gandara J. Bioactive compounds from by-products of eggplant: Functional properties, potential applications and advances in valorization methods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.027] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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16
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Tian X, Aheto JH, Bai J, Dai C, Ren Y, Chang X. Quantitative analysis and visualization of moisture and anthocyanins content in purple sweet potato by Vis–NIR hyperspectral imaging. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15128] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Xiao‐Yu Tian
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
| | - Joshua H. Aheto
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
| | - Jun‐Wen Bai
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
| | - Chunxia Dai
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
- School of Electrical and Information Engineering Jiangsu University Zhenjiang P.R. China
| | - Yi Ren
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
- School of Smart Agriculture Suzhou Polytechnic Institute of Agriculture Suzhou P.R. China
| | - Xianhui Chang
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
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17
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Bee Bread: Physicochemical Characterization and Phenolic Content Extraction Optimization. Foods 2020; 9:foods9101358. [PMID: 32987873 PMCID: PMC7599645 DOI: 10.3390/foods9101358] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 09/18/2020] [Accepted: 09/23/2020] [Indexed: 01/18/2023] Open
Abstract
Beebread or ambrosia is a unique product for humans and bees, which is the result of lactic fermentation on pollen in honeycombs. Bee bread is a rich source of nutrients (proteins, vitamins) and polyphenols (such as flavonoids, flavonols, phenolic acids). This study aimed to characterize bee bread in terms of physicochemical properties: pH, free acidity, glucose, fructose, sucrose, raffinose and melesitose content, total phenolic content (TPC), total flavones content (TFC), fatty acids and individual phenolics (gallic acid, protocatechiuc acid, p-hydroxybenzoic acid, caffeic acid, vanillic acid, chlorogenic acid, p-coumaric acid, rosmarinic acid, myricetin, luteolin, quercetin and kaempferol). The main phenolic compound identified in the bee bread was kaempferol, followed by myricetin and luteolin. The TPC, TFC and extraction yield were optimized in function of ultrasonic amplitude, temperature and time and the suitable conditions for achieving the maximum level were 87.20% amplitude of ultrasonic treatment, 64.70 °C and 23.10 min, respectively for reaching 146.2 mg GAE/L of TPC, 1231.5 mg QE/g of TFC and a 5.72% extraction yield. The most abundant fatty acids were C18:3 (all-cis-9,12,15) octadeca-6,9,15-trienoic acid, followed by C16:1 (9Z)-hexadec-9-enoic acid, C21:0 heneicosanoic acid and C18:2 (all-cis-9,12) (9Z,12Z)-octadeca-9,12-dienoic acid, respectively.
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18
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Green Extraction of Antioxidant Polyphenols from Green Tea ( Camellia sinensis). Antioxidants (Basel) 2020; 9:antiox9090785. [PMID: 32854245 PMCID: PMC7555212 DOI: 10.3390/antiox9090785] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 08/17/2020] [Accepted: 08/19/2020] [Indexed: 12/23/2022] Open
Abstract
In this study, the feasibility of improving the extraction yield of green tea antioxidant polyphenols by the combination of ultrasound-assisted extraction (UAE) and deep eutectic solvents (DESs) was investigated. Choline chloride (ChCl)-glycerol was selected as the best DES among 12 ChCl-based DESs to extract tea antioxidant polyphenols. Subsequently, the influences of extraction parameters on total phenolic content (TPC) values were investigated, and liquid/solid ratio, ultrasonic power, and ultrasonic time were optimized based on the response surface methodology. The optimal extraction conditions were a liquid to solid ratio of 36:1 (mL/g), ultrasonic power of 461.5 W, and ultrasonic time of 21 min, with the highest TPC value of 243 ± 7 mg gallic acid equivalent (mg GAE)/g dry weight (DW), which was 13% higher than that before optimization. In addition, under the optimal extraction conditions, tea polyphenolic extract exhibited higher antioxidant activity compared with conventional extraction methods. Four major catechins in the green tea extracts, including (−)-epicatechin (EC), (−)-epigallocatechin (EGC), (−)-epicatechin gallate (ECG) and (−)-epigallocatechin gallate (EGCG) were identified and quantified by high-performance liquid chromatography. In addition, scanning electron microscopy (SEM) analysis revealed that UAE-DES effectively disrupted the green tea leaf cells, thereby improving tea polyphenol yield. In summary, UAE-DES is an ideal green extraction method for the extraction of tea antioxidant polyphenols.
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19
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Oroian M, Ursachi F, Dranca F. Ultrasound-Assisted Extraction of Polyphenols From Crude Pollen. Antioxidants (Basel) 2020; 9:antiox9040322. [PMID: 32316244 PMCID: PMC7222378 DOI: 10.3390/antiox9040322] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2020] [Revised: 04/10/2020] [Accepted: 04/14/2020] [Indexed: 01/17/2023] Open
Abstract
The aim of this study was to evaluate the extraction efficiency of polyphenols from crude pollen by an ultrasonic process. Prior to the polyphenols extraction, the crude pollen was defatted. The extraction from defatted pollen was carried out by varying four extraction parameters: ultrasonic amplitude (20%, 60% and 100%), solid/liquid ratio (10 g/L, 20 g/L and 30 g/L), temperature (35, 50 and 65 °C) and time (10, 20 and 30 min). The extracts were analyzed in terms of extraction yield (%), total phenolic content (TPC) and total flavones content (TFC). The extracted oil was analyzed in terms of fatty acids composition; myristic acid (159.1 µg × g-1) and cis-14-pentadecenoic acid (106.6 µg·g-1) were found in the highest amount in the pollen oil. The optimum conditions of extraction were determined and were, as follows: 100% amplitude of ultrasonic treatment, 30 g/L solid/liquid ratio, 40.85 °C and 14.30 min, which led to the extraction of 366.1 mg GAE/L of TPC and 592.2 mg QE/g of TFC, and also to an extraction yield of 1.92%.
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20
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Value-Added Lager Beer Enriched with Eggplant ( Solanum melongena L.) Peel Extract. Molecules 2020; 25:molecules25030731. [PMID: 32046151 PMCID: PMC7038128 DOI: 10.3390/molecules25030731] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 01/31/2020] [Accepted: 02/04/2020] [Indexed: 01/21/2023] Open
Abstract
Manufacturing beer with a high biological value requires identifying new methods for increasing the health-enhancing compounds level. The aim of this study was to increase the biological value of beer by adding antioxidant-rich eggplant (Solanum melongena L.) peel extract (EPE). The total phenolic content (TPC), total flavonoid content (TFC), and total monomeric anthocyanin content (TMA) were determined. Moreover, the antioxidant activity was evaluated by different radical scavenging assays. The addition of different levels of EPE resulted in a significant increase of TPC and TFC of beer samples from 0.426 to 0.631 mg GAE/mL, and from 0.065 to 0.171 mg CE/mL, respectively. The EPE-supplemented beer samples developed a reddish color because of the presence of anthocyanin pigments. The TMA content of beer varied from 0.011 to 0.083 mg D3G/mL with the level of added EPE. The HPLC analysis indicated that the anthocyanins prevailing in the eggplant peels were delphinidin-3-rutinoside, delphininidin-3-glucoside and delphinidin-3-rutinoside-5-glucoside. The radical scavenging assays indicated a linear increase of the antioxidant activity following EPE addition, without altering the physicochemical parameters of the beer. These results are promising for using the EPE as a functional ingredient for beer production.
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21
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Optimization of total phenol and anthocyanin extraction from the peels of eggplant (Solanum melongena L.) and biological activity of the extracts. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00241-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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22
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Yang QQ, Gan RY, Ge YY, Zhang D, Corke AH. Ultrasonic Treatment Increases Extraction Rate of Common Bean ( Phaseolus vulgaris L.) Antioxidants. Antioxidants (Basel) 2019; 8:E83. [PMID: 30939819 PMCID: PMC6523112 DOI: 10.3390/antiox8040083] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2019] [Revised: 03/22/2019] [Accepted: 03/27/2019] [Indexed: 11/16/2022] Open
Abstract
The feasibility of improving the extraction rate of common bean antioxidants by ultrasonic treatment was investigated. Scanning electron microscopy (SEM) and spectrum Fourier transform infrared spectrophotometer (FT-IR) analysis revealed that ultrasonic treatment substantially altered the cellular structure of common bean seed, resulting in increased surface area, eroded cell walls, and greater exposure of cellulose and hemicellulose. The highest antioxidant activity was obtained at optimal extraction conditions (68 min, 55% acetone, 36:1 liquid to solid ratio, 30 ℃, and 480 W) which were optimized by response surface methodology. In terms of the extraction rate of common bean antioxidants, ultrasound-assisted extraction (UAE) exhibits about seven-fold higher extraction efficiency than conventional solvent extraction (CSE). In addition, 10 phenolic compounds in the common bean extracts were detected and quantified by high performance liquid chromatography (HPLC), including protocatechuic acid, catechin, chlorogenic acid, epicatechin, ferulic acid, coumarin, rutin, myricetin, cinnamic acid, and genistein. In summary, ultrasonic treatment is an ideal candidate methodology for improving the extraction rate of common bean antioxidants.
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Affiliation(s)
- Qiong-Qiong Yang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Ren-You Gan
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Ying-Ying Ge
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Dan Zhang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - And Harold Corke
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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23
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Tian L, Tan Y, Chen G, Wang G, Sun J, Ou S, Chen W, Bai W. Metabolism of anthocyanins and consequent effects on the gut microbiota. Crit Rev Food Sci Nutr 2018; 59:982-991. [PMID: 30595029 DOI: 10.1080/10408398.2018.1533517] [Citation(s) in RCA: 122] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Anthocyanins are natural water-soluble polyphenols present in fruits and vegetables. Health-promoting effects attributed to anthocyanins are mainly associated with oxidative stress inhibition and gut microbiota modulation. Dietary anthocyanins undergo a complex metabolism after ingestion and interact with endogenous and microbial enzymes, leading to the production of a large number of circulating and excreted anthocyanin metabolites and catabolic products. To date, the bioavailability and health benefits of anthocyanins have been widely documented. Although there are several papers that illustrated the metabolism of anthocyanins, the effects of dietary anthocyanins on the modulation of the gut microbial ecology and on the growth of certain microbial species are still poorly understood. The present paper summarizes the recent data on the absorption of anthocyanins in the upper gastrointestine and the metabolism of anthocyanins by gut microbiota. The modulatory effects of anthocyanins from different sources on gut microbiota are also discussed.
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Affiliation(s)
- Lingmin Tian
- a Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection , Jinan University , Guangzhou , China
| | - Yisha Tan
- a Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection , Jinan University , Guangzhou , China
| | - Guowei Chen
- a Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection , Jinan University , Guangzhou , China
| | - Gang Wang
- b Department of Neurosurgery , Nanfang Hospital Southern Medical University , Guangzhou , China
| | - Jianxia Sun
- c School of Chemical Engineering and Light Industry , Guangdong University of Technology , Guangzhou , China
| | - Shiyi Ou
- a Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection , Jinan University , Guangzhou , China
| | - Wei Chen
- d State Key Laboratory of Food Science and Technology School of Food Science and Technology , Jiangnan University , Wuxi , China
| | - Weibin Bai
- a Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection , Jinan University , Guangzhou , China
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24
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Megateli S, Krea M. Enhancement of total phenolic and flavonoids extraction from Rosmarinus officinalis L using electromagnetic induction heating (EMIH) process. PHYSIOLOGY AND MOLECULAR BIOLOGY OF PLANTS : AN INTERNATIONAL JOURNAL OF FUNCTIONAL PLANT BIOLOGY 2018; 24:889-897. [PMID: 30150863 PMCID: PMC6103945 DOI: 10.1007/s12298-018-0585-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2017] [Revised: 06/14/2018] [Accepted: 07/17/2018] [Indexed: 06/08/2023]
Abstract
Electromagnetic induction heating (EMIH) assisted extraction of phenolic compounds from Rosmarinus officinalis L, and the antioxidant and antimicrobial activities of the plant extract were examined in this study. The extraction yield acquired with this process was found to be 25.1 ± 2%, with maximum amounts of phenolic compounds: 127.87 ± 2.1 mg Gallic acid equivalents per g dry weight and total flavonoids contents 14.48 ± 1.5 mg quercetin equivalents per g dry weight, under optimum extraction conditions (extraction time 2 h, ratio of raw material to liquid 1:2 and 0% of NaCl). The antioxidant activity was assessed by the 1,1-diphenyl-2-picrylhydrazyl (DPPH); 2, 2'-azinobis (3-ethylbenzothiazoline-6- sulfonic acid) radical cation (ABTS+) and ferric reducing power (FRAP) methods. The results indicate the extract derived through EMIH showed a strong antioxidant ability (89.25%; EC50 of 0.0148 µg/mL). Besides, the antimicrobial bioassay demonstrated that the extract possessed a good antimicrobial activity against all tested fungi and bacteria.
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Affiliation(s)
- Sarah Megateli
- Laboratoire Matériaux et Environnement, Département génie des procédés et Environnement, Faculté de Technologie, Université de Medea, Medea, 26000 Algeria
| | - Mohamed Krea
- Laboratoire Matériaux et Environnement, Département génie des procédés et Environnement, Faculté de Technologie, Université de Medea, Medea, 26000 Algeria
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25
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Kaushik P, Plazas M, Prohens J, Vilanova S, Gramazio P. Diallel genetic analysis for multiple traits in eggplant and assessment of genetic distances for predicting hybrids performance. PLoS One 2018; 13:e0199943. [PMID: 29949625 PMCID: PMC6021119 DOI: 10.1371/journal.pone.0199943] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2018] [Accepted: 06/15/2018] [Indexed: 11/22/2022] Open
Abstract
Evaluation and prediction of the performance of hybrids is important in eggplant (Solanum melongena) breeding. A set of 10 morphologically highly diverse eggplant parents, including nine inbred S. melongena and one weedy S. insanum accessions, were intercrossed according to a half-diallel mating design without reciprocals to obtain 45 hybrids. Parents and hybrids were evaluated for 14 morphological and agronomic conventional descriptors and 14 fruit morphometric traits using Tomato Analyzer. Genetic distances among parents were estimated with 7,335 polymorphic SNP markers. Wide ranges of variation and significant differences were observed in the set of 55 genotypes for all traits, although the hybrids group had significantly higher vigour and yield than parents. General and specific combining abilities (GCA and SCA) were significant for most (GCA) or all (SCA) traits, although a wide variation was obtained for GCA/SCA ratios. Many relevant traits associated to vigour and yield had low GCA/SCA ratios and narrow-sense heritability (h2) values, while the reverse occurred for most fruit shape descriptors. Broad-sense heritability (H2) values were generally high, irrespective of GCA/SCA ratios. Significant correlations were found between traits related to size of leaf, flower and fruit, as well as among many fruit morphometric traits. Genetic distances (GD) among parents were coherent with their phylogenetic relationships, but few significant and generally low correlations were found between GD and hybrid means, heterosis or SCA. The results provide relevant information for developing appropriate strategies for parent selection and hybrid development in eggplant and suggest that GD among parents have limited value to predict hybrid performance in this crop.
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Affiliation(s)
- Prashant Kaushik
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Valencia, Spain
| | - Mariola Plazas
- Instituto de Biología Molecular y Celular de Plantas, Consejo Superior de Investigaciones Científicas-Universitat Politècnica de València, Valencia, Spain
| | - Jaime Prohens
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Valencia, Spain
| | - Santiago Vilanova
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Valencia, Spain
| | - Pietro Gramazio
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Valencia, Spain
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26
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Dos Reis LCR, Facco EMP, Flôres SH, Rios ADO. Stability of functional compounds and antioxidant activity of fresh and pasteurized orange passion fruit (Passiflora caerulea) during cold storage. Food Res Int 2018; 106:481-486. [PMID: 29579951 DOI: 10.1016/j.foodres.2018.01.019] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2017] [Revised: 01/05/2018] [Accepted: 01/10/2018] [Indexed: 01/19/2023]
Abstract
This research aimed to evaluate differences in the stability of physicochemical and color parameters, phenolic compounds, flavonoids, carotenoids and antioxidant capacity in fresh and pasteurized juice of orange passion fruit, respectively cold stored (8 °C) during 0-4 or during 0-15 days. The results showed that in the physicochemical analysis, no significant differences were observed comparing pasteurized and fresh juice during storage. The pasteurized juice showed higher concentrations of color parameters, phenolic compounds (15% more of retention for days 0 and 4), epigallocatechin gallate (40% in day 0 and 27% in day 4), lycopene (142% for day 0 and 39% for day 4), total carotenoids (114% in day 0 and 8% in day 4) and antioxidant capacity (12% in day 0 and 7% in day 4).; already fresh juice retained more values of quercetin (79% in day 0 and 245% in day 4), α-carotene (57% in day 4), β-carotene and provitamin A (80% of retention in day 4). Therefore, the pasteurization processing was positive in orange passion fruit juice and improved the accessibility of most bioactive compounds.
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Affiliation(s)
- Luzia Caroline Ramos Dos Reis
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Prédio 43.212, Campus do Vale, Porto Alegre, RS CEP 91501-970, Brazil
| | - Elizete Maria Pesamosca Facco
- Departamento de Bromatologia, Universidade de Caxias do Sul (UCS), Centro de Ciências da saúde, Rua Francisco Getúlio Vargas, 1130, Bloco S, Cidade Universitária, Petropólis, CEP 95070560 Caxias do Sul, RS, Brazil
| | - Simone Hickmann Flôres
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Prédio 43.212, Campus do Vale, Porto Alegre, RS CEP 91501-970, Brazil
| | - Alessandro de Oliveira Rios
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Prédio 43.212, Campus do Vale, Porto Alegre, RS CEP 91501-970, Brazil.
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Woinaroschy A, Damşa F. Multiobjective Optimization of Total Monomeric Anthocyanins and Total Flavonoids Contents in Ultrasound-Assisted Extraction from Purple Potato Tubers. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12422] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Alexandru Woinaroschy
- Department of Chemical and Biochemical Engineering; Politehnica University of Bucharest; Bucharest Romania
- Academy of Technical Sciences of Romania; Bucharest Romania
| | - Florentina Damşa
- Department of Chemical and Biochemical Engineering; Politehnica University of Bucharest; Bucharest Romania
- National Institute of Research and Development for Potato and Sugar Beet; Braşov Romania
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28
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Pereira GA, Molina G, Arruda HS, Pastore GM. Optimizing the Homogenizer-Assisted Extraction (HAE) of Total Phenolic Compounds from Banana Peel. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12438] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Gustavo Araujo Pereira
- Bioflavors and Bioactive Compounds Laboratory; Department of Food Science, School of Food Engineering, University of Campinas; Campinas São Paulo Brazil
| | - Gustavo Molina
- Bioflavors and Bioactive Compounds Laboratory; Department of Food Science, School of Food Engineering, University of Campinas; Campinas São Paulo Brazil
- Institute of Science and Technology; Food Engineering, UFVJM, Diamantina; Minas Gerais Brazil
| | - Henrique Silvano Arruda
- Bioflavors and Bioactive Compounds Laboratory; Department of Food Science, School of Food Engineering, University of Campinas; Campinas São Paulo Brazil
| | - Glaucia Maria Pastore
- Bioflavors and Bioactive Compounds Laboratory; Department of Food Science, School of Food Engineering, University of Campinas; Campinas São Paulo Brazil
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