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Vidana Gamage GC, Choo WS. Effect of hot water, ultrasound, microwave, and pectinase-assisted extraction of anthocyanins from black goji berry for food application. Heliyon 2023; 9:e14426. [PMID: 36942215 PMCID: PMC10024101 DOI: 10.1016/j.heliyon.2023.e14426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 02/14/2023] [Accepted: 03/06/2023] [Indexed: 03/11/2023] Open
Abstract
Lycium ruthenicum, commonly known as black goji berry, is a rich anthocyanin source containing a high amount of monoacylated anthocyanins. This study investigates the effect of different extraction methods to extract anthocyanins from black goji berry for food application. Different hot water extraction conditions were applied to investigate the effect of specific substrate: solvent ratio (1:15 and 1:20 (w/v)), extraction time (30 and 60 min) and extraction temperature (40, 50 and 60 °C) on the extraction yield, total anthocyanin content (TAC) and the total phenolic content (TPC) of the anthocyanin extracts. Best hot water extraction conditions for obtaining an anthocyanin extract with high TAC (13.8 ± 1.14 mg CGE/g), TPC (69.7 ± 2.50 mg of GAE/g), and extraction yield (48.3 ± 3.25%) consuming less solvent, time and heat were substrate: solvent ratio of 1: 15 (w/v), extraction temperature of 50 °C, and extraction time of 30 min. The effect of pectinase, ultrasound, and microwave on hot water extraction of anthocyanins from black goji berry was investigated using the best conditions for hot water extraction. Pectinase-assisted extraction [1.5% (w/v) pectinase, substrate: solvent ratio of 1:15 (w/v) at 50 °C for 30 min] was the best extraction method to extract black goji berry anthocyanins demonstrating higher extraction yield, TAC, TPC, and the highest percentage of petunidin-3-O-(trans-p-coumaroyl)-rutinoside-5-O-glucoside.
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Bideli N, Ahmadi-Roshan M, Berenji Ardestani S. Effects of gamma irradiation, osmotic and freezing processes on chemical, microbial, and pest characteristics of dried Iranian barberry fruit during storage. ACTA ALIMENTARIA 2022. [DOI: 10.1556/066.2022.00141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/02/2022]
Abstract
AbstractSeedless barberry is a medicinal shrub and has been cultivated in Iran for more than two centuries. It is perishable with short shelf-life. Irradiation has shown to improve microbial safety and expands durability of raw fruits. Undoubtedly, current food processes undesirably affect bioactive compounds such as anthocyanins. Fresh barberry fruit was harvested in Birjand city by methods including “cutting branches” and “collecting fallen fruit under shrubs”, which locally are known as “puffy barberry” and “jewel barberry”, respectively. Some of the fresh barberries were treated by osmotic solution and then they have been dried. Untreated dried fruit was processed by freezing. Osmotic and frozen treatments were packed in polyamide film. Some of the dried jewel/puffy barberries packed in polyamide film were irradiated at doses of 0, 3, 5, and 10 kGy. All samples were stored at 4 and 25 °C for 6 months. Effects of barberry types (puffy/jewel), processes, storage time and temperature on chemical, microbial, and pest characteristics of dried barberry fruit were evaluated. Puffy barberry gamma irradiated with 5 kGy after 6 months of storage at 4 °C showed acceptable properties. Irradiation and storage at 4 °C were reported as optimal processing and storage conditions for barberry fruit.
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Affiliation(s)
- N. Bideli
- Khorasan Razavi Agricultural and Natural Resources Research Center, Iran
| | - M. Ahmadi-Roshan
- Research School of Radiation Applications, Nuclear Science and Technology Research Institute, AEOI, P. O. Box: 14395-836, Tehran, Iran
| | - S. Berenji Ardestani
- Research School of Radiation Applications, Nuclear Science and Technology Research Institute, AEOI, P. O. Box: 14395-836, Tehran, Iran
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3
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Comparison of PSA to Moringa Oleifera Seed Protein as Sorbent in QuEChERS: A Response Surface Methodology Optimization for Extraction of Some Endocrine Disrupting Chemicals in Food. J CHEM-NY 2022. [DOI: 10.1155/2022/7161318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This work aimed at optimizing the QuEChERS method with PSA and then comparing it with Moringa Oleifera seed protein as a clean-up sorbent for the extraction of endocrine-disrupting chemicals. The response surface methodology approach was used in the optimization. A design of experiment (DoE) was used to investigate the effect of the sample mass (0.5–3 g), centrifuge speed (3400–4000 rpm) and time (5–20 min), the mass of
and
, and solvent extraction volume (5–10 mL). The analysis was done using GC-ECD and GC × GC TOFMS. The PSA method which was later replaced with Moringa Oleifera seed protein presented optimal values of 3 g of sample, 150 mg PSA, 4000 rpm for 6 min centrifuge conditions, including 2 g NaCl and 2 g
extracted in 10 mL methanol, respectively. Moringa Oleifera seed protein gave better selectivity, and the detection limits ranged between 0.16 and 1.77
with RSD values
respectively. Moreover, recoveries were between 76.2
0.85% and 105.2
2.24%. Application of the developed method in food samples detected some EDCs. This study has shown that Moringa Oleifera seed protein is a promising alternative to PSA in the clean-up of food-related samples using the QuEChERS approach.
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Liu Q, Hamid N, Liu Y, Kam R, Kantono K, Wang K, Lu J. Bioactive Components and Anticancer Activities of Spray-Dried New Zealand Tamarillo Powder. Molecules 2022; 27:2687. [PMID: 35566037 PMCID: PMC9103875 DOI: 10.3390/molecules27092687] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 03/26/2022] [Accepted: 04/13/2022] [Indexed: 11/16/2022] Open
Abstract
Tamarillo fruit contains many phytochemicals that have beneficial therapeutic and nutritional properties. Spray-drying is widely used to preserve fruit puree in powder form. However, to obtain high-quality fruit powder, the optimisation of spray-drying conditions is necessary, as a high drying temperature can damage sensitive bioactive compounds. This study investigated the effects of spray-drying on the microstructure, polyphenolics, total flavonoids, total carotenoids, antioxidant activity, and anticancer capacity of tamarillo powder. Response surface methodology (RSM) was used to optimise the spray-drying process to produce tamarillo powder. The independent variables were inlet drying temperature (120-160 °C), flow rate (1-5 g/mL), and maltodextrin concentration (0-10%). These variables influenced the microstructural attributes, bioactive components, and cytotoxicity of the spray-dried tamarillo powder. The increase in polyphenols and antioxidant activities were favoured under high-temperature spray drying conditions and a low carrier concentration. The optimised spray-drying conditions for producing tamarillo powder with high antioxidant and anticancer activities, high yield, and stable bioactive compounds were found to be at 146.8 °C inlet temperature, and a flow rate of 1.76 g/mL.
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Affiliation(s)
- Qian Liu
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand; (Q.L.); (Y.L.); (R.K.); (K.K.)
| | - Nazimah Hamid
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand; (Q.L.); (Y.L.); (R.K.); (K.K.)
| | - Ye Liu
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand; (Q.L.); (Y.L.); (R.K.); (K.K.)
| | - Rothman Kam
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand; (Q.L.); (Y.L.); (R.K.); (K.K.)
| | - Kevin Kantono
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand; (Q.L.); (Y.L.); (R.K.); (K.K.)
| | - Kelvin Wang
- School of Science, Faculty of Health & Environmental Sciences, Auckland University of Technology, Auckland 1142, New Zealand; (K.W.); (J.L.)
| | - Jun Lu
- School of Science, Faculty of Health & Environmental Sciences, Auckland University of Technology, Auckland 1142, New Zealand; (K.W.); (J.L.)
- School of Public Health & Interdisciplinary Studies, Faculty of Health & Environmental Sciences, Auckland University of Technology, Auckland 1142, New Zealand
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6
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Gharanjig H, Iri M, Hosseinnezhad M, Gharanjig K, Jafari SM. Enhanced thermal stability of anthocyanins through natural polysaccharides from Angum gum and cress seed gum. J Food Sci 2022; 87:585-598. [PMID: 34997936 DOI: 10.1111/1750-3841.16016] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Revised: 11/17/2021] [Accepted: 11/23/2021] [Indexed: 11/30/2022]
Abstract
Enhanced thermal stability of anthocyanins from black barberry was obtained using an optimum concentration of Angum gum (AG) and cress seed gum (CSG). To this goal initially, the phytochemical characteristics, and the thermal stability of purified and non-purified anthocyanins were investigated to perceive the effect of the purification process. Then the effect of each gum and its concentration was evaluated on the thermal degradation kinetics of anthocyanins. Results demonstrated that both gums enhanced the thermal stability of anthocyanins, while CSG had a superior effect. Findings also revealed that the half-life of anthocyanin was increased at 60°C from 366 ± 22.8 to 432 ± 4.2 and 636 ± 52.8 min in presence of AG and CSG, respectively. TGA results confirmed that the presence of SF-AG and CSG in their optimum concentration enhanced the heat stability of anthocyanin extract. Also, physical molecular bondings were confirmed by the FTIR spectrums where some peaks attributed to both of the extract and the gums were shifted. Plateau or flake-like micro-particles were detected by SEM which correspond with the most freeze-dried microcapsules. PRACTICAL APPLICATION: The results of this study may contribute to the enhanced thermal stability of anthocyanins from barberry that can be used as a coloring agent in beverage and food systems. Moreover, it can be used in preparation of natural nutraceuticals and pharmaceuticals.
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Affiliation(s)
- Hamid Gharanjig
- Department of Organic Colorants, Institute for Color Science and Technology, Tehran, Iran
| | - Marjan Iri
- Department of Organic Colorants, Institute for Color Science and Technology, Tehran, Iran
| | - Mozhgan Hosseinnezhad
- Department of Organic Colorants, Institute for Color Science and Technology, Tehran, Iran.,Center of Excellence for Color Science and Technology, Institute for Color Science and Technology, Tehran, Iran
| | - Kamaladin Gharanjig
- Department of Organic Colorants, Institute for Color Science and Technology, Tehran, Iran.,Center of Excellence for Color Science and Technology, Institute for Color Science and Technology, Tehran, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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7
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Physicochemical changes of barberry juice concentrated by liquid desiccant-assisted solar system and conventional methods during the evaporation process. Journal of Food Science and Technology 2021; 58:4370-4381. [PMID: 34538920 DOI: 10.1007/s13197-020-04919-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/14/2020] [Accepted: 11/18/2020] [Indexed: 10/22/2022]
Abstract
The preservation of the quality characteristics of fruit juices during the processing is one of the major challenges in the fruit juice industries. The high costs of fossil fuels and their environmental pollution increased the need to use of the renewable energies. In the present study, some quality characteristics of barberry juice were investigated during concentrating by the methods of liquid desiccant-assisted solar juice concentration system (LD-ASJCS) at the air flow rates of 0.006-0.014 kg/s, rotary vacuum evaporation system (RVES), and evaporation at atmospheric pressure (EAP). Although evaporation rate in LD-ASJCS increased by 25% with increasing of air flow rate from 0.006 to 0.014 kg/s, but it had negative effects on some quality properties of concentrated juices. The anthocyanins retention in the concentrated juices with different air flow rates of LD-ASJCS method were 16-28%. Reduction of the air flow rate resulted in a lower browning index and less variation of color indices (L*, a*, and b*). The a* values, browning index, and sensory attributes of the concentrated juices in the LD-ASJCS at the air flow rate of 0.006 kg/s were comparable to the concentrated juices by the RVES method. Although, RVES method compared to EAP and LD-ASJCS methods better improved the quality of barberry juice, but the LD-ASJCS method can be considered in fruit juice industries because of maintaining quality and sensory attributes, saving energy, and reducing environmental pollution. The mathematical modelling of physicochemical changes of LD-ASJCS concentrated juice showed that these variations are fitted with first-order and zero-order models.
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Ali Redha A, Siddiqui SA, Ibrahim SA. Advanced extraction techniques for
Berberis
species phytochemicals: A review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15315] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Ali Ali Redha
- Chemistry Department School of Science Loughborough University Loughborough LE11 3TU UK
| | - Shahida A. Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability Essigberg 3 Straubing 94315 Germany
- DIL e.V.– German Institute of Food Technologies D‐Quakenbrück, Prof.‐von‐Klitzing‐Straße 7 49610 Quakenbrück Germany
| | - Salam A. Ibrahim
- Food Microbiology and Biotechnology Laboratory Department of Family and Consumer Sciences College of Agriculture and Environmental Sciences North Carolina A&T State University 1601 East Market Street Greensboro NC 27411 USA
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9
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Effect of barberry (Berberis vulgaris) fruit powder on the quality and shelf life stability of puffed corn extrude. NFS JOURNAL 2021. [DOI: 10.1016/j.nfs.2020.12.004] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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Sani MA, Tavassoli M, Hamishehkar H, McClements DJ. Carbohydrate-based films containing pH-sensitive red barberry anthocyanins: Application as biodegradable smart food packaging materials. Carbohydr Polym 2020; 255:117488. [PMID: 33436248 DOI: 10.1016/j.carbpol.2020.117488] [Citation(s) in RCA: 85] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 11/25/2020] [Accepted: 12/03/2020] [Indexed: 02/07/2023]
Abstract
A novel pH-sensitive colorimetric film was prepared based on immobilizing red barberry anthocyanins (RBAs) within composite chitin nanofiber (CNF) and methylcellulose (MC) matrices. The incorporation of CNFs and RBAs improved their mechanical properties, moisture resistance, and UV-vis screening properties. Moreover, the RBAs could be used as colorimetric indicators to detect food spoilage because they are sensitive to changes in pH and ammonia gas production. The RBA-halochromic indicator changed from reddish/crimson → pink → yellow with increasing pH, and from pink → yellow with increasing ammonia vapor concentration. Furthermore, the smart films possessed good antioxidant and antimicrobial activity owing to the presence of the RBAs and CNFs. Finally, the validity of the indicator to monitor the freshness/spoilage of a model food (fish) was demonstrated. Overall, this study shows that active/smart films can be assembled from food grade ingredients that can protect and monitor the freshness of products, like meat and fish.
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Affiliation(s)
- Mahmood Alizadeh Sani
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran; Division of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Milad Tavassoli
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran; Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Hamed Hamishehkar
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
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11
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Alizadeh-Sani M, Tavassoli M, Mohammadian E, Ehsani A, Khaniki GJ, Priyadarshi R, Rhim JW. pH-responsive color indicator films based on methylcellulose/chitosan nanofiber and barberry anthocyanins for real-time monitoring of meat freshness. Int J Biol Macromol 2020; 166:741-750. [PMID: 33137387 DOI: 10.1016/j.ijbiomac.2020.10.231] [Citation(s) in RCA: 112] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 10/21/2020] [Accepted: 10/27/2020] [Indexed: 01/08/2023]
Abstract
A new pH-responsive color indicator film was prepared by blending barberry anthocyanin (BA) with methylcellulose (MC)/chitosan nanofiber (ChNF) composite film. The addition of ChNF and BA increased the mechanical and water barrier properties but reduced the UV-vis light transmittance of the composite film. Anthocyanin showed proper compatibility with the composite film. The color indicator film showed an apparent color change in response to pH changes and ammonia gas, being suitable for indicating the change in food pH, the formation of volatile nitrogen compounds, and food decay. The color indicator film changed clearly from reddish-pink to pale peach and finally to yellow when exposed to different pH buffers. However, in response to ammonia vapor, the color changed from pink to pale green and yellow. Besides, the color indicator film exhibited remarkable antioxidant activity. Therefore, the pH-sensing color indicator film can be used as a smart indicator for real-time freshness monitoring of meat and seafood products.
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Affiliation(s)
- Mahmood Alizadeh-Sani
- Food Safety and Hygiene Division, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Milad Tavassoli
- Student Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Esamil Mohammadian
- Department of Medicinal Chemistry, School of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Ali Ehsani
- Nutrition Research Center, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Gholamreza Jahed Khaniki
- Food Safety and Hygiene Division, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Ruchir Priyadarshi
- Department of Food and Nutrition, BioNanocomposite Research Institute, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Institute, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea.
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12
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Gharanjig H, Gharanjig K, Farzi G, Hosseinnezhad M, Jafari SM. Novel complex coacervates based on Zedo gum, cress seed gum and gelatin for loading of natural anthocyanins. Int J Biol Macromol 2020; 164:3349-3360. [PMID: 32882277 DOI: 10.1016/j.ijbiomac.2020.08.218] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 08/23/2020] [Accepted: 08/28/2020] [Indexed: 02/07/2023]
Abstract
This study aimed to characterize novel complex coacervates based on Zedo gum and cress seed gum as natural polysaccharides with gelatin (type-A and type-B) as potential wall materials for encapsulation of anthocyanins. The coacervates were prepared under optimum conditions (pH and gum to gelatin ratio), freeze-dried, and the resulted powders were analyzed in terms of thermal stability, morphology, and molecular interactions. The thermogravimetric analysis revealed that molecular interaction between polysaccharides and gelatins led to enhance the thermal stability of gums. The morphology of coacervates showed that while ZG-gelatin and CSG-gelatin coacervates resulted in cubic and irregular particles, freeze-drying severely changed the morphology of coacervates. Moreover, SEM images at lower magnification showed big voids for lyophilized coacervates, while SEM images confirmed a compact and dense microstructure of coacervates at higher magnification and BET method. Also, the molecular interaction of polysaccharides and gelatin in aqueous media was assessed using Raman spectroscopy. Furthermore, findings showed that the type-A of gelatin is a more suitable protein to form coacervates with polysaccharides. In the next step, natural anthocyanins from barberry were encapsulated by proposed coacervates as wall material. The encapsulated extract had elevated thermal stability and showed a lower degradation rate.
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Affiliation(s)
- Hamid Gharanjig
- Department of Organic Colorants, Institute for Color Science and Technology, Tehran 16765-654, Iran
| | - Kamaladin Gharanjig
- Department of Organic Colorants, Institute for Color Science and Technology, Tehran 16765-654, Iran; Center of Excellence for Color Science and Technology, Institute for Color Science and Technology, Tehran 16765-654, Iran.
| | - Gholamali Farzi
- Department of Materials and Polymer Engineering, Faculty of Engineering, Hakim Sabzevari University, P.O. Box 397, Sabzevar, Iran
| | - Mozhgan Hosseinnezhad
- Department of Organic Colorants, Institute for Color Science and Technology, Tehran 16765-654, Iran; Center of Excellence for Color Science and Technology, Institute for Color Science and Technology, Tehran 16765-654, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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Ardestani SB, Sahari MA, Barzegar M. ENCAPSULATION OF BARBERRY FRUIT EXTRACTS BY SPRAY DRYING AND LIPOSOME ENTRAPMENT. ACTA ALIMENTARIA 2020. [DOI: 10.1556/066.2020.49.2.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Barberry is a native Iranian plant including species Berberis integerrima and B. vulgaris. Barberry fruit is used for preparing sauces, jellies, carbonated drinks, candies, food colour powders, jams, marmalades, chocolates, juices, and nectars. They are used as a natural food colorant rich in anthocyanins instead of harmful artificial ones. They contain polyphenols and antioxidants that reduce damage from free radicals and prevent chronic diseases and cancers. Barberry fruit extracts were encapsulated in maltodextrin by spray drying and Liposome Entrapment. The sizes of spray dried particles were reported 1–20 μm by SEM. Dimensions of empty and extract loaded liposomes (B. vulgaris and B. integerrima) were 18–28, 37–51, and 51–77 nm, respectively, by FE-SEM. The moist diameter of liposomes measured by dynamic light scattering (DLS) method at day 0 and after 6 months at –18 °C were as follows; empty liposomes: 163.9±2.23 and 378.90±4.98, liposomes loaded with extracts: 135.2±2.04 and 160.90±2.19 (B. vulgaris) and 113.4±1.83 and 144.20±2.01 nm (B. integerrima). Evaluation of thermal-oxidative decomposition from Differential scanning calorimetry (DSC) results at 0–45–90 days showed that the antioxidant activity and the onset temperature of the encapsulated extract was higher than the control. The extracts encapsulated in liposomes, especially B. integerrima extract, had better antioxidant properties.
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Affiliation(s)
- S. Berenji Ardestani
- aFormer Ph.D. Student, Tarbiat Modares University and Assistant Professor of Research School of Radiation Applications, Nuclear Science and Technology Research Institute, AEOI, Tehran. Iran
| | - M. A. Sahari
- bDepartment of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran. Iran
| | - M. Barzegar
- bDepartment of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran. Iran
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Purple corn (Zea mays L.) pericarp hydroalcoholic extracts obtained by conventional processes at atmospheric pressure and by processes at high pressure. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2020. [DOI: 10.1007/s43153-020-00009-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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15
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Characterization and identification of sediment forming agents in barberry juice. Food Chem 2019; 312:126056. [PMID: 31887620 DOI: 10.1016/j.foodchem.2019.126056] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2019] [Revised: 11/25/2019] [Accepted: 12/11/2019] [Indexed: 11/21/2022]
Abstract
Cloud and sediment formation is a major problem in juices and drinks. Barberry juice, as a functional and healthy product, is faced with the sedimentation problem, as an emerging issue. The present study was carried out to identify the sediment forming agents in barberry juice concentrate. The sediment was characterized by a range of different analytical techniques including FTIR, UV spectrophotometry, HPLC and LC-MS analysis. The findings of this research revealed that sugar derived organic acids, which were present in high amounts in barberry juice, were mainly responsible for sedimentation of barberry juice concentrate during cold storage. It was reported that such sugar derived acids with active carboxylic groups could cause instability in products rich in these compounds. The isolated sediment could re-crystalize at different juice concentrations with different shapes and sizes as affected by nucleation and crystal growth rates.
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16
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Gholizadeh-Moghadam N, Hosseini B, Alirezalu A. Classification of barberry genotypes by multivariate analysis of biochemical constituents and HPLC profiles. PHYTOCHEMICAL ANALYSIS : PCA 2019; 30:385-394. [PMID: 30762258 DOI: 10.1002/pca.2821] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/19/2018] [Revised: 12/23/2018] [Accepted: 01/04/2019] [Indexed: 06/09/2023]
Abstract
INTRODUCTION Recently, there has been a growing interest in the use of edible barberry and their extracts as a source of natural antioxidants in food and pharmaceutical industries. OBJECTIVE The aim of this study was to evaluate the biochemical constituents of 18 samples of barberry fruits and classification of barberry genotypes by multivariate analysis. METHODS Total phenolic, total flavonoid, total anthocyanin, total tannin, total carbohydrate contents and antioxidant activity were determined using Folin-Ciocalteu, aluminum chloride, colorimetric, vanillin, anthron and DPPH (2,2'-diphenyl-1-picrylhydrazyl) assays, respectively. High-performance liquid chromatography (HPLC) system is used for quantitative determination of phytochemical constituents. The multivariate data analysis (principal component analysis and hierarchical cluster analysis) and heat map data visualisation techniques were performed to classify barberry genotypes using Minitab and GraphPad Prism software, respectively. RESULTS The highest amounts of total phenolics and flavonoids were obtained in fruit extracts of G3 (Berberis vulgaris). The highest total anthocyanin content and antioxidant activity were observed in G8 (B. vulgaris) and G16 (B. vulgaris), respectively. HPLC analysis of phytochemicals (gallic acid, caffeic acid, chlorogenic acid, p-coumaric acid, cinnamic acid, rutin, apigenin, and quercetin) revealed that gallic acid and p-coumaric acid were found as the most abundant phytochemical compounds. Based on multivariate analysis and heat map visualisation techniques, Berberis genotypes were classified into three main clusters. CONCLUSIONS These results showed that barberry species (especially B. vulgaris and B. carataegina) are promising sources of natural antioxidants and biochemical compounds beneficial to be used in the food industry and that the multivariate analysis was a suitable approach to classify the barberry samples.
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Affiliation(s)
| | - Bahman Hosseini
- Department of Horticultural Sciences, Faculty of Agriculture, Urmia University, Urmia, Iran
- Department of Medicinal and Industrial Plants, Institute of Biotechnology, Urmia University, Urmia, Iran
| | - Abolfazl Alirezalu
- Department of Horticultural Sciences, Faculty of Agriculture, Urmia University, Urmia, Iran
- Department of Medicinal and Industrial Plants, Institute of Biotechnology, Urmia University, Urmia, Iran
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Sharifi A, Niakousari M, Mortazavi SA, Elhamirad AH. High-pressure CO2 extraction of bioactive compounds of barberry fruit (Berberis vulgaris): process optimization and compounds characterization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-018-00029-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Farhadi Chitgar M, Aalami M, Kadkhodaee R, Maghsoudlou Y, Milani E. Effect of thermosonication and thermal treatments on phytochemical stability of barberry juice copigmented with ferulic acid and licorice extract. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.09.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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