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Fikry M, Jafari S, Shiekh KA, Kijpatanasilp I, Khongtongsang S, Khojah E, Aljumayi H, Assatarakul K. Ultrasound-assisted extraction of bioactive compounds from longan seeds powder: Kinetic modelling and process optimization. ULTRASONICS SONOCHEMISTRY 2024; 108:106949. [PMID: 39003930 DOI: 10.1016/j.ultsonch.2024.106949] [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: 03/30/2024] [Revised: 05/10/2024] [Accepted: 06/10/2024] [Indexed: 07/16/2024]
Abstract
Investigating the extraction of bioactive compounds represents a hopeful direction for maximizing the value of longan fruit byproducts. This study explored the influence of ultrasonic-assisted extraction (UAE) parameters-specifically ultrasonic power ratios, temperatures, and exposure times-utilizing water as a green solvent on several properties of the longan seeds extract (LSE). These properties encompassed the energy consumption of the UAE process (EC), extraction yield (EY), total phenolic contents (TPC), total flavonoid contents (TFC), and antioxidant activity (DPPH). Additionally, the study sought to optimize the conditions of UAE process and examine its thermodynamic properties. A three-level, three-factor full factorial design was utilized to assess the effects of different factors on LSE properties. Results indicated that EC, EY, TPC, TFC, and DPPH were significantly influenced by power ratios, temperatures, and exposure time. Moreover, the proposed models effectively characterized the variations in different properties during the extraction process. The optimized extraction conditions, aimed at minimizing EC while maximizing EY, TPC, TFC, and DPPH radical scavenging activity, were demonstrated as an ultrasonic power ratio of 44.4 %, a temperature of 60 °C, and an extraction time of 17.7 min. Optimization led to 563 kJ for EC, 7.85 % for EY, 47.21 mg GAE/mL for TPC, 96.8 mg QE/mL for TFC, and 50.15 % for DPPH radical scavenging activity. The results emphasized that the UAE process exhibited characteristics of endothermicity and spontaneity. The results provide valuable insights that could inform the enhancement of extraction processes, potentially benefiting industrial utilization and pharmaceutical formulations.
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Affiliation(s)
- Mohammad Fikry
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, 13736 Moshtohor, Toukh, Egypt; Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Saeid Jafari
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Khursheed Ahmad Shiekh
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Isaya Kijpatanasilp
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Supanit Khongtongsang
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Ebtihal Khojah
- Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. 11099, Taif 21944, Saudi Arabia
| | - Huda Aljumayi
- Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. 11099, Taif 21944, Saudi Arabia
| | - Kitipong Assatarakul
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
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Khan J, Sakib SA, Mahmud S, Khan Z, Islam MN, Sakib MA, Emran TB, Simal-Gandara J. Identification of potential phytochemicals from Citrus Limon against main protease of SARS-CoV-2: molecular docking, molecular dynamic simulations and quantum computations. J Biomol Struct Dyn 2022; 40:10741-10752. [PMID: 34278965 DOI: 10.1080/07391102.2021.1947893] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
The outbreak of coronavirus disease (COVID-19) caused by a novel RNA virus emerged at the end of 2019. Most of the patient's symptoms are mild to moderate, and influenza, acute respiratory distress syndrome (ARDS) and multi-organ failure are common. The disease is mild to moderate in most patients and is reported in many cases such as pneumonia, ARDS and multi-organ dysfunction. This study's objective is to evaluate 25 natural compounds from Citrus limon (CL) used by comprehensive molecular docking, density functional theory (DFT) and molecular dynamics analysis against SARS-CoV-2 main protease (Mpro). Among all the experimental compounds, diosmetin has shown the best docking values against the Mpro of SARS-CoV-2 compared to the standard antiviral drug. In DFT calculations, the order associated with biochemical reactivity is as follows: eriodictoyl > quercetin > spinacetin > diosmetin > luteolin > apigenin, whereas the regions of oxygen and hydrogen atoms from the selected isolated compounds are appropriate for electrophilic and nucleophilic attacks, respectively. Also, HOMO-LUMO and global descriptors values indicated a promising result of these compounds. Moreover, a molecular dynamics simulation study revealed the stable conformation and binding pattern in a stimulating environment of natural compounds CL. Considering molecular docking, simulation, and DFT analysis of the selected compounds, notably eriodictoyl, quercetin, and diosmetin showed good potential against SARS-CoV-2 Mpro. Our in silico study revealed promising antiviral activity, which may be considered a potential key factor or a therapeutic target for COVID-19.Communicated by Ramaswamy H. Sarma.
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Affiliation(s)
- Jishan Khan
- Department of Pharmacy, International Islamic University Chittagong, Chittagong, Bangladesh
| | - Shahenur Alam Sakib
- Department of Theoretical and Computational Chemistry, University of Dhaka, Dhaka
| | - Shafi Mahmud
- Microbiology Laboratory, Bioinformatics Division, Department of Genetic Engineering and Biotechnology, University of Rajshahi, Rajshahi, Bangladesh
| | - Zidan Khan
- Department of Pharmacy, International Islamic University Chittagong, Chittagong, Bangladesh
| | - Mohammad Nazmul Islam
- Department of Pharmacy, International Islamic University Chittagong, Chittagong, Bangladesh
| | - Mahfuz Ahmed Sakib
- Department of Pharmacy, International Islamic University Chittagong, Chittagong, Bangladesh
| | - Talha Bin Emran
- Department of Pharmacy, BGC Trust University Bangladesh, Chittagong, Bangladesh
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo-Ourense Campus, Ourense, Spain
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Abbasi-Parizad P, Scarafoni A, Pilu R, Scaglia B, De Nisi P, Adani F. The recovery from agro-industrial wastes provides different profiles of anti-inflammatory polyphenols for tailored applications. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.996562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Food and agro-industrial processing produce a great amount of side-stream and waste materials that are excellent sources of functional bioactive molecules such as phenolic compounds that recover them can be beneficial not only for food sustainability but also to human for many industrial applications such as flavor compounds and therapeutic applications such as antimicrobial and anti-inflammatory. The treatments and extraction techniques have major effects on the recovery of bioactive compounds. Along with the conventional extraction methods, numerous innovative techniques have been evolved and have been optimized to facilitate bioactive extraction more efficiently and sustainably. In this work, we have summarized the state-of-the-art technological approaches concerning novel extraction methods applied for five most produced crops in Italy; Grape Pomace (GP), Tomato Pomace (TP), Olive Pomace (OP), Citrus Pomace (CP), and Spent Coffee Grounds (SCG), presenting the extraction yield and the main class of phenolic classes, with the focus on their biological activity as an anti-inflammatory in vitro and in vivo studies via describing their molecular mechanism of action.
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Effects of Zedo gum edible coating enriched with microwave-agitated bed extracted bioactive compounds from lemon verbena leaves on oxidative stability of Oncorhynchus mykiss. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01516-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Chen TY, Baker-Fales M, Goyal H, Vlachos DG. Microwave Heating-Induced Temperature Gradients in Liquid–Liquid Biphasic Systems. Ind Eng Chem Res 2022. [DOI: 10.1021/acs.iecr.1c04859] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tai-Ying Chen
- Department of Chemical and Biomolecular Engineering, University of Delaware, 150 Academy Street, Newark, Delaware 19716, United States
| | - Montgomery Baker-Fales
- Department of Chemical and Biomolecular Engineering, University of Delaware, 150 Academy Street, Newark, Delaware 19716, United States
| | - Himanshu Goyal
- Department of Chemical Engineering, Indian Institute of Technology Madras, Chennai, Tamil Nadu 600036, India
| | - Dionisios G. Vlachos
- Department of Chemical and Biomolecular Engineering, University of Delaware, 150 Academy Street, Newark, Delaware 19716, United States
- Catalysis Center for Energy Innovation, RAPID Manufacturing Institute, and Delaware Energy Institute (DEI), University of Delaware, 221 Academy Street, Newark, Delaware 19716, United States
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Quality Evaluation of Lemon Cordial Stored at Different Times with Microwave Heating (Pasteurization). SUSTAINABILITY 2022. [DOI: 10.3390/su14041953] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Consumer interest in food quality and safety has shifted over time, as consumers increasingly prefer minimally processed items. As a result, numerous non-thermal approaches have been implemented due to their potential to preserve the nutritional profile of products along with lengthening their storability. Microwaving, a green processing technique, volumetrically heats the product because of the interactions developed between charged ions, polar water molecules of foodstuff and the incoming electromagnetic waves. The study was mapped out to investigate the effect of microwave exposure time (60, 90 and 120 s) at fixed power (1000 W) and frequency (2450 MHz) on physicochemical properties, phytochemical constituents, antioxidant potential and microbial counts of lemon cordial stored at refrigerated temperature (4 ± 2 °C). The mentioned parameters were analyzed after an interval of 30–90 days. Statistical findings illustrated a highly significant (p ≤ 0.01) impact of microwave treatment and storage on titratable acidity, pH, total soluble solids, total phenolic contents, total flavonoids contents, antioxidant potential and total plate count. Sample microwaved for 120 s showed the highest pH values (2.45 ± 0.050), total soluble solids (56.68 ± 2.612 °B) and antioxidant activity (1212.03 ± 716.5 µg—equivalent of ascorbic acid per 100 mL of cordial); meanwhile, it exhibited the lowest total plate counts (1.75 ± 0.144 Log 10 CFU/mL). Therefore, microwaving can be suggested as a suitable alternate to traditional pasteurization techniques as well as to chemical preservatives.
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Mahmood I, Azfaralariff A, Mohamad A, Airianah OB, Law D, Dyari HRE, Lim YC, Fazry S. Mutated Shiitake extracts inhibit melanin-producing neural crest-derived cells in zebrafish embryo. Comp Biochem Physiol C Toxicol Pharmacol 2021; 245:109033. [PMID: 33737223 DOI: 10.1016/j.cbpc.2021.109033] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 02/17/2021] [Accepted: 03/06/2021] [Indexed: 02/07/2023]
Abstract
The ability of natural extracts to inhibit melanocyte activity is of great interest to researchers. This study evaluates and explores the ability of mutated Shiitake (A37) and wildtype Shiitake (WE) extract to inhibit this activity. Several properties such as total phenolic (TPC) and total flavonoid content (TFC), antioxidant activity, effect on cell and component profiling were conducted. While having no significant differences in total phenolic content, mutation resulted in A37 having a TFC content (1.04 ± 0.7 mg/100 ml) compared to WE (0.86 ± 0.9 mg/100 ml). Despite that, A37 extract has lower antioxidant activity (EC50, A37 = 549.6 ± 2.70 μg/ml) than WE (EC50 = 52.8 ± 1.19 μg/ml). Toxicity tests on zebrafish embryos show that both extracts, stop the embryogenesis process when the concentration used exceeds 900 μg/ml. Although both extracts showed pigmentation reduction in zebrafish embryos, A37 extract showed no effect on embryo heartbeat. Cell cycle studies revealed that WE significantly affect the cell cycle while A37 not. Further tests found that these extracts inhibit the phosphorylation of Glycogen synthase kinase 3 β (pGSK3β) in HS27 cell line, which may explain the activation of apoptosis in melanin-producing cells. It was found that from 19 known compounds, 14 compounds were present in both WE and A37 extracts. Interestingly, the presence of decitabine in A37 extract makes it very potential for use in the medical application such as treatment of melanoma, skin therapy and even cancer.
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Affiliation(s)
- Ibrahim Mahmood
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia
| | - Ahmad Azfaralariff
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia
| | - Azhar Mohamad
- Malaysian Nuclear Agency, Bangi 43000, Kajang, Selangor, Malaysia
| | - Othman B Airianah
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia; Tasik Chini Research Centre, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia; Innovative Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia
| | - Douglas Law
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia
| | - Herryawan Ryadi Eziwar Dyari
- Tasik Chini Research Centre, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia
| | - Yi Chieh Lim
- Danish Cancer Society Research Centre, Strand boulevard 49, Copenhagen 2100, Denmark
| | - Shazrul Fazry
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia; Tasik Chini Research Centre, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia; Innovative Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia.
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Wan Y, Ma R, Qi R, Li Y, Liu W, Li J, Liu L, Zheng J, Yue J, Zhan K. Dietary fresh lemon improves the albumen quality, immune status and lipid metabolism of Jingfen laying hens during the late laying period. ITALIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1080/1828051x.2020.1870174] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Yi Wan
- Anhui Key Laboratory of Livestock and Poultry Product Safety Engineering, Institute of Animal Husbandry and Veterinary Medicine, Anhui Academy of Agriculture Science, Hefei, China
| | - Ruiyu Ma
- Anhui Key Laboratory of Livestock and Poultry Product Safety Engineering, Institute of Animal Husbandry and Veterinary Medicine, Anhui Academy of Agriculture Science, Hefei, China
| | - Renrong Qi
- Anhui Key Laboratory of Livestock and Poultry Product Safety Engineering, Institute of Animal Husbandry and Veterinary Medicine, Anhui Academy of Agriculture Science, Hefei, China
| | - Yan Li
- Anhui Key Laboratory of Livestock and Poultry Product Safety Engineering, Institute of Animal Husbandry and Veterinary Medicine, Anhui Academy of Agriculture Science, Hefei, China
| | - Wei Liu
- Anhui Key Laboratory of Livestock and Poultry Product Safety Engineering, Institute of Animal Husbandry and Veterinary Medicine, Anhui Academy of Agriculture Science, Hefei, China
| | - Junying Li
- Anhui Key Laboratory of Livestock and Poultry Product Safety Engineering, Institute of Animal Husbandry and Veterinary Medicine, Anhui Academy of Agriculture Science, Hefei, China
| | - Lulu Liu
- College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Jiangxia Zheng
- College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Jianqiang Yue
- Yunnan Academy of Agricultural Science, Kunming, China
| | - Kai Zhan
- Anhui Key Laboratory of Livestock and Poultry Product Safety Engineering, Institute of Animal Husbandry and Veterinary Medicine, Anhui Academy of Agriculture Science, Hefei, China
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CUNHA MCD, SILVA JS, ELIAS HHDS, CARVALHO EEN, VILAS BOAS EVDB. Effects of processing and packaging on bioactive compounds of curriola jelly [Pouteria ramiflora (Mart.) Radlk.] during storage. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.38519] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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Hayat K, Zhang X, Abbas S, Hussain S, Hussain A, Tahir MU. Effect of microwave treatment on the nutritional profile of the citrus mandarin cultivars peels. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14791] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Khizar Hayat
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Jiangsu P. R. China
| | - Shabbar Abbas
- Department of Biosciences COMSATS University Islamabad Islamabad Pakistan
| | - Shahzad Hussain
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Abid Hussain
- Department of Soil & Environmental Sciences Muhammad Nawaz Shareef University of Agriculture Multan Pakistan
| | - Muhammad Usman Tahir
- Department of Plant Production College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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11
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Non-Extractable Polyphenols from Food By-Products: Current Knowledge on Recovery, Characterisation, and Potential Applications. Processes (Basel) 2020. [DOI: 10.3390/pr8080925] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
Abstract
Non-extractable polyphenols (NEPs), or bound polyphenols, are a significant fraction of polyphenols that are retained in the extraction residues after conventional aqueous organic solvent extraction. They include both high molecular weight polymeric polyphenols and low molecular weight phenolics attached to macromolecules. Current knowledge proved that these bioactive compounds possess high antioxidant, antidiabetic, and other biological activities. Plant-based food by-products, such as peels, pomace, and seeds, possess high amount of NEPs. The recovery of these valuable compounds is considered an effective way to recycle food by-products and mitigate pollution, bad manufacturing practice, and economic loss caused by the residues management. The current challenge to valorise NEPs from plant-based by-products is to increase the extraction efficiency with proper techniques, choose appropriate characterising methods, and explore potential functions to use in some products. Based on this scenario, the present review aims to summarise the extraction procedure and technologies applied to recover NEPs from plant-based by-products. Furthermore, it also describes the main techniques used for the characterisation of NEPs and outlines their potential food, pharmaceutical, nutraceutical, and cosmetic applications.
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12
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Hayat K, Zhang X, Qamar S, Hussain A, Tahir MU, Hussain S. Microwave heating as a tool to enhance antioxidant activity and release soluble conjugates from Feutrell’s Early (citrus mandarin cultivar) peels. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14574] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Khizar Hayat
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University Wuxi P. R. China
| | - Shaista Qamar
- Faculty of Biosciences and Medical Engineering (FBME) University Technology Malaysia (UTM) Johor Bahru Malaysia
| | - Abid Hussain
- Department of Soil & Environmental Sciences Muhammad Nawaz Shareef University of Agriculture Multan Pakistan
| | - Muhammad Usman Tahir
- Department of Plant Production, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Shahzad Hussain
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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Abstract
Interest in the content of natural antioxidants in plant-based foods can be from the human health perspective, in terms of how these compounds might help promote one's health and wellness, or from the storage point-of-view, as the endogenous antioxidant constituents aid to extend a foodstuff's shelf-life. This chapter reports essential information about the mechanism of antioxidant action and methods employed for determination of their activity, classes of phenolic compounds (phenolic acids, flavonoids, lignans, stilbenes, tannins), sources of plant antioxidants (oil seeds, cereals, legumes, plants of the Lamiaceae family, tea and coffee, tree nuts, fruits, and berries), extraction strategies of phenolic compounds from plant material, and the influence of processing and storage on the content of natural antioxidants in foods and their antioxidant activity. Thermal processing, if not releasing bound phenolics from the structural matrices of the food, tends to decrease the antioxidant potential or, in the best case scenario, has no significant negative impact. Gentler sterilization processes such as high-pressure processing tend to better retain the antioxidant potential of a foodstuff than thermal treatments such as steaming, boiling, or frying. The impact of processing can be assessed by determining the antioxidant potential of foodstuffs either at the point of formulation or after different periods of storage under specified conditions.
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Affiliation(s)
- Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland.
| | - Ronald B Pegg
- Department of Food Science & Technology, The University of Georgia, Athens, United States
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Lee J, Park G, Chang YH. Nutraceuticals and antioxidant properties of Lonicera japonica Thunb. as affected by heating time. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1599389] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Jungu Lee
- Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul, South Korea
| | - Geonhui Park
- Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul, South Korea
| | - Yoon Hyuk Chang
- Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul, South Korea
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Yuan Y, Li J, He S, Zeng Q, Dong L, Zhang R, Su D, Zhang M. Composition of phenolic and antioxidant activity of water chestnut peel during digestion in vitro as affected by blanching time. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1573255] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Yang Yuan
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, P.R. China
| | - Jie Li
- Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, P.R. China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P.R. China
| | - Shan He
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, P.R. China
| | - Qingzhu Zeng
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, P.R. China
| | - Lihong Dong
- Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, P.R. China
| | - Ruifen Zhang
- Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, P.R. China
| | - Dongxiao Su
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, P.R. China
| | - Mingwei Zhang
- Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, P.R. China
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16
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Wang Y, Li J, Dong L, Wu Q, Li L, Yang H, Zhang M, Su D. Effects of thermal processing methods and simulated digestion on the phenolic content and antioxidant activity of lotus leaves. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13869] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Yun Wang
- College of Life Science; Yangtze University; Jingzhou P. R. China
- Engineering Research Center of Ecology and Agricultural Use of Wetland, Ministry of Education; Yangtze University; Jingzhou P. R. China
| | - Jie Li
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods; Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou P. R. China
- College of Food Science; Fujian Agriculture and Forestry University; Fuzhou P.R. China
| | - Lihong Dong
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods; Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou P. R. China
| | - Qinghua Wu
- College of Life Science; Yangtze University; Jingzhou P. R. China
| | - Li Li
- College of Life Science; Yangtze University; Jingzhou P. R. China
| | - Hualin Yang
- College of Life Science; Yangtze University; Jingzhou P. R. China
| | - Mingwei Zhang
- College of Life Science; Yangtze University; Jingzhou P. R. China
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods; Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou P. R. China
| | - Dongxiao Su
- Engineering Research Center of Ecology and Agricultural Use of Wetland, Ministry of Education; Yangtze University; Jingzhou P. R. China
- School of Chemistry and Chemical Engineering; Guangzhou University, Guangzhou Higher Education Mega Center; Guangzhou P. R. China
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Effect of Freeze-Thaw Pretreatment on Extraction Yield and Antioxidant Bioactivity of Corn Carotenoids (Lutein and Zeaxanthin). J FOOD QUALITY 2018. [DOI: 10.1155/2018/9843503] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
As a green and low-energy pretreatment method, the effect of freeze-thaw (FT) pretreatment on extraction yield and antioxidant bioactivity of carotenoids of the corn gluten meal (CGM) were evaluated in this study. The CGM particles ruptured in FT treatment due to the repeated damage caused by FT to CGM particles. The carotenoid compounds of pretreated CGM were lutein, zeaxanthin, β-carotene, and cryptoxanthin. Among them, the major carotenoids are lutein and zeaxanthin. The optimized FT pretreatment conditions included freezing temperature of −20°C, moisture content of 100%, and 2 cycles. An increase in the yield of lutein and zeaxanthin was observed in the range of 2.23–16.39 µg/g and 4.66–36.3 µg/g as a result of pretreatment as against 1.17 and 2.52 µg/g of the untreated sample, respectively. Moreover, the release of lutein and zeaxanthin from CGM was facilitated by FT pretreatment and increased the antioxidant activity of the carotenoids.
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Effects of different drying methods on phenolic contents, antioxidant, and tyrosinase inhibitory activity of peach blossoms. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9850-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Papoutsis K, Vuong QV, Golding JB, Hasperué JH, Pristijono P, Bowyer MC, Scarlett CJ, Stathopoulos CE. Pretreatment of citrus by-products affects polyphenol recovery: a review. FOOD REVIEWS INTERNATIONAL 2018. [DOI: 10.1080/87559129.2018.1438471] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Konstantinos Papoutsis
- School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW, Australia
| | - Quan V. Vuong
- School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW, Australia
| | - John B. Golding
- School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW, Australia
- NSW Department of Primary Industries, Ourimbah Campus, Ourimbah, Australia
| | - Joaquín H. Hasperué
- Center for Research and Development in Food Cryotechnology (CIDCA, National University of La Plata-CONICET), La Plata, Buenos Aires, Argentina
| | - Penta Pristijono
- School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW, Australia
| | - Michael C. Bowyer
- School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW, Australia
| | - Christopher J. Scarlett
- School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW, Australia
| | - Costas E. Stathopoulos
- Division of Food and Drink School of Science, Engineering and Technology, University of Abertay, Dundee, UK
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20
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Papoutsis K, Vuong QV, Tesoriero L, Pristijono P, Stathopoulos CE, Gkountina S, Lidbetter F, Bowyer MC, Scarlett CJ, Golding JB. Microwave irradiation enhances the in vitro
antifungal activity of citrus by-product aqueous extracts against Alternaria alternata. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13732] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Konstantinos Papoutsis
- School of Environmental and Life Sciences; The University of Newcastle; PO Box 127 Ourimbah NSW 2258 Australia
| | - Quan V. Vuong
- School of Environmental and Life Sciences; The University of Newcastle; PO Box 127 Ourimbah NSW 2258 Australia
| | - Len Tesoriero
- NSW Department of Primary Industries; Ourimbah Campus, North Loop Rd, Ourimbah NSW 2258 Australia
| | - Penta Pristijono
- School of Environmental and Life Sciences; The University of Newcastle; PO Box 127 Ourimbah NSW 2258 Australia
| | - Costas E. Stathopoulos
- Division of Food and Drink; School of Science, Engineering and Technology; University of Abertay Dundee; Dundee DD1 1HG UK
| | - Stela Gkountina
- NSW Department of Primary Industries; Ourimbah Campus, North Loop Rd, Ourimbah NSW 2258 Australia
| | - Fiona Lidbetter
- NSW Department of Primary Industries; Ourimbah Campus, North Loop Rd, Ourimbah NSW 2258 Australia
| | - Michael C. Bowyer
- School of Environmental and Life Sciences; The University of Newcastle; PO Box 127 Ourimbah NSW 2258 Australia
| | - Christopher J. Scarlett
- School of Environmental and Life Sciences; The University of Newcastle; PO Box 127 Ourimbah NSW 2258 Australia
| | - John B. Golding
- School of Environmental and Life Sciences; The University of Newcastle; PO Box 127 Ourimbah NSW 2258 Australia
- NSW Department of Primary Industries; Ourimbah Campus, North Loop Rd, Ourimbah NSW 2258 Australia
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21
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Jiao Y, Li D, Liu C, Chang Y, Song J, Xiao Y. Polypeptide – decorated nanoliposomes as novel delivery systems for lutein. RSC Adv 2018; 8:31372-31381. [PMID: 35548209 PMCID: PMC9085862 DOI: 10.1039/c8ra05838e] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Accepted: 08/27/2018] [Indexed: 11/21/2022] Open
Abstract
Lutein (LUT) is a bioactive food compound found in various vegetables and plays a critical role in the promotion of health and well-being. However, lutein is an unstable molecule which has a very low bioavailability caused by its poor solubility in aqueous media, and is poorly absorbed when administered orally. To enhance the stability, release and bioactivity of lutein, poly-l-lysine (PLL) decorated nanoliposomes (PLL–LUT-NLP) were developed as novel delivery systems for lutein. The mean particle size of PLL–LUT-NLP was found to be in the range 264–367 nm with a low polydispersity index (PDI < 0.4). The zeta potential changed from −38.6 mV in undecorated nanoliposomes to −27.9 mV in PLL-decorated nanoliposomes. Furthermore, the lutein entrapment efficiency (EE%) of PLL–LUT-NLP was found to be highest in nanoliposomes decorated with 0.06% (w/v) PLL. PLL could protect lutein in nanoliposomes from degradation and promote the lutein release from the nanoliposomes in gastrointestinal fluid conditions. Additionally, the PLL-decorated nanoliposomes maintained the antioxidant activity of the lutein, and the antiproliferative activity was more significant than that of undecorated nanoliposomes in inhibiting the proliferation of human tumor cells. These results suggest that PLL-decorated nanoliposomes have potential to be used for efficient delivery of lutein and further improve its bioavailability. Polypeptide decorated nanoliposomes were prepared as novel delivery systems to enhance the stability, release and bioactivity of lutein.![]()
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Affiliation(s)
- Yan Jiao
- Institute of Farm Products Processing
- Jiangsu Academy of Agricultural Sciences
- Nanjing 210014
- China
- College of Food and Biological Engineering
| | - Dajing Li
- Institute of Farm Products Processing
- Jiangsu Academy of Agricultural Sciences
- Nanjing 210014
- China
| | - Chunquan Liu
- Institute of Farm Products Processing
- Jiangsu Academy of Agricultural Sciences
- Nanjing 210014
- China
| | - Ying Chang
- College of Food and Biological Engineering
- Qiqihar University
- Qiqihar 161006
- China
| | - Jiangfeng Song
- Institute of Farm Products Processing
- Jiangsu Academy of Agricultural Sciences
- Nanjing 210014
- China
| | - Yadong Xiao
- Institute of Farm Products Processing
- Jiangsu Academy of Agricultural Sciences
- Nanjing 210014
- China
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22
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Junka N, Wongs‐Aree C, Rattanamechaiskul C. Optimal drying and storage conditions for purple rice based on expected high quality. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13502] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Nittaya Junka
- Division of Crop Production Technology, Faculty of Science and TechnologyNakhon Pathom Rajabhat University Nakhon Pathom 73000 Thailand
| | - Chalermchai Wongs‐Aree
- Postharvest Technology Program, School of Bioresources and TechnologyKing Mongkut's University Technology Thonburi Bangkok 10150 Thailand
- Postharvest Technology Innovation Center Commission on Higher Education Bangkok 10400 Thailand
| | - Chaiwat Rattanamechaiskul
- Department of EngineeringKing Mongkut's Institute of Technology Ladkrabang Prince of Chumphon Campus Chumphon 86160 Thailand
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