1
|
Alvarado-López DA, Parralejo-Sanz S, Lobo MG, Cano MP. A Healthy Brazil Nut Beverage with Opuntia stricta var. dillenii Green Extract: Beverage Stability and Changes in Bioactives and Antioxidant Activity during Cold Storage. Foods 2024; 13:1237. [PMID: 38672912 PMCID: PMC11049168 DOI: 10.3390/foods13081237] [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: 03/12/2024] [Revised: 03/28/2024] [Accepted: 04/11/2024] [Indexed: 04/28/2024] Open
Abstract
Plant-based beverages are one of the foods that currently arouse a lot of interest in the population due to their composition with compounds beneficial to health in addition to their being used as milk substitutes for people who suffer from food disorders. Also, their fortification with different nutrients or healthy ingredients with the aim of improving plant-based health potential is actually gaining importance in the food industry. For this reason, the aim of the present investigation was the preparation of a healthy Brazil nut beverage enriched with Opuntia stricta var. dillenii pulp green extracts (ODPs), in order to produce a healthy plant-based beverage with improved nutritional characteristics. The microstructural characterization of the Brazil nut beverage, its stability during cold storage for up to 24 days at 5 °C, the composition of bioactive compounds provided via ODP extract (betalains and phenolic compounds), and their antioxidant activity were evaluated in this study. Green ODP extracts (0.5 and 1 g/100 g beverage) were added to a standardized Brazil nut beverage (reduced fat beverage). The characterization of the bioactive composition (betalains and phenolic compounds) of the elaborated beverage was achieved via HPLC (UV-vis and MS-QT of detection), and the antioxidant activity measurements via ORAC were also carried out. Optical microscopy, particle size, and Z potential analysis was conducted to characterize the structure of the Brazil nut beverages as food emulsions in which ODP extract was added. Most of the bioactive compounds from the green ODP extract added to the beverages showed good retention and remained stable throughout the 24 days of storage at 7 °C, with encapsulation efficiencies ranging from 98.34% to 92.35% for betalains and from 93.67% and 81.20% for phenolic compounds. According to the results of this study, Brazil nut beverage seems to be a healthy and efficient food emulsion system to encapsulate ODP extract rich in betalains and phenolic compounds, with high antioxidant activity, making possible the development of a Brazil nut beverage with improved health potential.
Collapse
Affiliation(s)
- Daniel A. Alvarado-López
- Laboratory of Phytochemistry and Plant Food Functionality, Biotechnology and Food Microbiology Department, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain; (D.A.A.-L.)
| | - Sara Parralejo-Sanz
- Laboratory of Phytochemistry and Plant Food Functionality, Biotechnology and Food Microbiology Department, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain; (D.A.A.-L.)
| | - M. Gloria Lobo
- Department of Crop Production in Tropical and Subtropical Areas, Instituto Canario de Investigaciones Agrarias (ICIA), 38297 Santa Cruz de Tenerife, Spain;
| | - M. Pilar Cano
- Laboratory of Phytochemistry and Plant Food Functionality, Biotechnology and Food Microbiology Department, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain; (D.A.A.-L.)
| |
Collapse
|
2
|
Gheorghita RE, Lupaescu AV, Gâtlan AM, Dabija D, Lobiuc A, Iatcu OC, Buculei A, Andriesi A, Dabija A. Biopolymers-Based Macrogels with Applications in the Food Industry: Capsules with Berry Juice for Functional Food Products. Gels 2024; 10:71. [PMID: 38247793 PMCID: PMC10815192 DOI: 10.3390/gels10010071] [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: 12/18/2023] [Revised: 01/13/2024] [Accepted: 01/16/2024] [Indexed: 01/23/2024] Open
Abstract
The present study focused on the development of gel-based capsules from sodium alginate and the fresh juice from different berries: chokeberry, sea buckthorn, and blueberry. Obtained through the extrusion method, the macrocapsules were added into yogurt, a well-known and consumed dairy product. In order to establish the changes that can occur for the food product, the samples were tested over 7 and 15 days of storage in refrigeration conditions. According to the results, the antioxidant activity increased during storage and gels can represent a good option for bioactive substances' encapsulation. Sensorial analysis performed indicated that consumers are open to consuming yogurt berry capsules and, according to the results observed in the scientific literature, they no longer rejected the product due to the bitterness and sourness of sea buckthorn or aronia. Sea buckthorn capsules were brighter (L*) than chokeberry and blueberry capsules due to carotene content and dark colors. Minimal diameter variations and small standard deviations (SD = 0.25/0.33) suggest that extrusion methods and the Caviar box are good for gel capsule development. Yogurt luminosity varied with capsules; control had the highest, followed by sea buckthorn yogurt. Samples with chokeberry and blueberry (dark) capsules had lower luminosity. Over 8 and 15 days, luminosity slightly decreased, while a* and b* (hue and saturation) increased. Post-storage, the sample with chokeberry capsules showed a light purple color, indicating color transfer from capsules, with increased antioxidant activity. Differences between the samples and control were less pronounced in the sample with sea buckthorn capsules. Values for color differences between yogurt samples during the storage period revealed the most significant difference during the first storage period (day 1-8), with blueberries showing the lowest difference, indicating the stability of the blueberry capsules' wall during storage.
Collapse
Affiliation(s)
- Roxana Elena Gheorghita
- College of Medicine and Biological Sciences, Stefan cel Mare University of Suceava, 13 University Street, 720229 Suceava, Romania; (R.E.G.); (A.V.L.); (A.L.); (O.C.I.)
| | - Ancuta Veronica Lupaescu
- College of Medicine and Biological Sciences, Stefan cel Mare University of Suceava, 13 University Street, 720229 Suceava, Romania; (R.E.G.); (A.V.L.); (A.L.); (O.C.I.)
- Suceava-Botoșani Regional Innovative Bioeconomy Cluster Association, Airport Street 1, 720134 Suceava, Romania
| | - Anca Mihaela Gâtlan
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, University Street 13, 720229 Suceava, Romania; (A.B.); (A.D.)
- SC Natur Logistics SRL, 720043 Suceava, Romania
| | - Dadiana Dabija
- Faculty of Economics, Administration and Business, Stefan cel Mare University of Suceava, Univeristy Street 13, 720229 Suceava, Romania;
| | - Andrei Lobiuc
- College of Medicine and Biological Sciences, Stefan cel Mare University of Suceava, 13 University Street, 720229 Suceava, Romania; (R.E.G.); (A.V.L.); (A.L.); (O.C.I.)
| | - Oana Camelia Iatcu
- College of Medicine and Biological Sciences, Stefan cel Mare University of Suceava, 13 University Street, 720229 Suceava, Romania; (R.E.G.); (A.V.L.); (A.L.); (O.C.I.)
| | - Amelia Buculei
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, University Street 13, 720229 Suceava, Romania; (A.B.); (A.D.)
| | | | - Adriana Dabija
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, University Street 13, 720229 Suceava, Romania; (A.B.); (A.D.)
| |
Collapse
|
3
|
Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives. Foods 2023; 12:foods12061275. [PMID: 36981201 PMCID: PMC10048245 DOI: 10.3390/foods12061275] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2023] [Revised: 03/07/2023] [Accepted: 03/13/2023] [Indexed: 03/19/2023] Open
Abstract
Nowadays, consumers pay particular attention to the quality of the products they buy. They also expect a high level of innovation. Hence, the offer from the dairy sector is increasingly focusing on the use of various additives with proven health benefits. Many scientific teams from various regions of the world are engaged in research, and their aim is to identify plant additives that have beneficial effects on the human body. The aim of this article was to summarize the latest literature pertaining to the effects of plant additives used in the production of yoghurts on their physicochemical, functional, microbiological and sensory properties. It was found that a wide range of additives in a variety of forms are used in the production of yoghurts. The most common include fruits, vegetables, cereals, nuts, seeds, oils, plant or herbal extracts, fruit or vegetable fibre, and waste from fruit processing. The additives very often significantly affected the physicochemical and microbiological characteristics as well as the texture and sensory properties of yoghurt. As follows from the analysed reports, yoghurts enriched with additives are more valuable, especially in terms of the content of health-promoting compounds, including fibre, phenolic compounds, vitamins, fatty acids and minerals. A properly selected, high quality plant supplement can contribute to the improvement in the generally health-promoting as well as antioxidant properties of the product. For sensory reasons, however, a new product may not always be tolerated, and its acceptance depends mainly on the amount of the additive used. In conclusion, “superfood” yoghurt is one of the products increasingly recommended both preventively and as a way of reducing existing dysfunctions caused by civilization diseases, i.e., diabetes, cancer and neurodegenerative diseases. The studies conducted in recent years have not shown any negative impact of fortified yoghurts on the human body.
Collapse
|
4
|
Natural pigments: Anthocyanins, carotenoids, chlorophylls, and betalains as food colorants in food products. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|
5
|
Castro LMG, Ribeiro TB, Alexandre EMC, Saraiva JA, Pintado M. Unveiling the phytochemical nature of acorns: the relevance of dehusking. Food Funct 2022; 13:6636-6647. [PMID: 35642610 DOI: 10.1039/d1fo04043j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Acorns are an abundant but despised fruit in Portugal. To explore this resource, the effect of different dehusking methods (thermal dehusking and dehusking by drying) on the phenolic contents and antioxidant activity of different acorn species from Peneda-Gerês National Park was studied. Regarding the free phenolics, the phenolic contents and antioxidant activity values of Q. pyrenaica decreased after thermal dehusking and dehusking by drying. Similar results were observed for the thermally dehusked Q. robur acorns, despite the increase in gallic acid. However, the phenolic contents and antioxidant activity values increased when Q. robur acorns were dehusked by drying, despite the decrease in ellagic acid and ORAC antioxidant values. The phenolic content of Q. ilex acorns increased after both dehusking methods due to the increase of ellagic acid, which led to the increase of the ABTS, DPPH, and FRAP antioxidant activity, but the ORAC antioxidant activity decreased. In the bound fraction, the phenolic, flavonoid, and gallic acid contents increased for all species when dehusked by both methods, thus increasing the antioxidant activity values. The thermal dehusking had a very dependent effect on ellagic acid content between species, while the dehusking by drying increased the ellagic acid contents for acorn species.
Collapse
Affiliation(s)
- Luís M G Castro
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.,LAQV-REQUIMTE - Laboratório Associado, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
| | - Tânia B Ribeiro
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Elisabete M C Alexandre
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.,LAQV-REQUIMTE - Laboratório Associado, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
| | - Jorge A Saraiva
- LAQV-REQUIMTE - Laboratório Associado, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
| | - Manuela Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| |
Collapse
|
6
|
Punia Bangar S, Singh A, Chaudhary V, Sharma N, Lorenzo JM. Beetroot as a novel ingredient for its versatile food applications. Crit Rev Food Sci Nutr 2022; 63:8403-8427. [PMID: 35333666 DOI: 10.1080/10408398.2022.2055529] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Beta vulgaris, also known as Beetroot, is a member of a family of Chenopodiaceae and is widely used as a natural food colorant. It gets its distinctive color due to nitrogen-containing water-soluble pigments betalains. Beetroot is an exquisite cradle of nutrients, including proteins, sucrose, carbohydrates, vitamins (B complex and vitamin C), minerals, fiber. They also contain an appreciable amount of phenolic compounds and antioxidants such as coumarins, carotenoids, sesquiterpenoids, triterpenes, flavonoids (astragalin, tiliroside, rhamnocitrin, kaempferol, rhamnetin). Recent studies evidenced that beetroot consumption had favorable physiological benefits, leading to improved cardiovascular diseases, hypertension, diabetes, cancer, hepatic steatosis, liver damage, etc. This review gives insights into developing beetroot as a potential and novel ingredient for versatile food applications and the latest research conducted worldwide. The phytochemical diversity of beetroot makes them potential sources of nutraceutical compounds from which functional foods can be obtained. The article aimed to comprehensively collate some of the vital information published on beetroot incurred in the agri-food sector and a comprehensive review detailing the potentiality of tapping bioactive compounds in the entire agriculture-based food sector.
Collapse
Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, USA
| | - Arashdeep Singh
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Vandana Chaudhary
- College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India
| | - Nitya Sharma
- Food Customization Research Lab, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, India
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
- Universidade de Vigo, Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
| |
Collapse
|
7
|
Castro L, Ribeiro T, Machado M, Alexandre E, Saraiva J, Pintado M. Unraveling the Effect of Dehulling Methods on the Nutritional Composition of Acorn Quercus spp. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104354] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
8
|
Fu Y, Shi J, Xie SY, Zhang TY, Soladoye OP, Aluko RE. Red Beetroot Betalains: Perspectives on Extraction, Processing, and Potential Health Benefits. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11595-11611. [PMID: 33040529 DOI: 10.1021/acs.jafc.0c04241] [Citation(s) in RCA: 57] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
In recent years, red beetroot has received a growing interest due to its abundant source of bioactive compounds, particularly betalains. Red beetroot betalains have great potential as a functional food ingredient employed in the food and medical industry due to their diverse health-promoting effects. Betalains from red beetroot are natural pigments, which mainly include either yellow-orange betaxanthins or red-violet betacyanins. However, betalains are quite sensitive toward heat, pH, light, and oxygen, which leads to the poor stability during processing and storage. Therefore, it is necessary to comprehend the impacts of the processing approaches on betalains. In this review, the effective extraction and processing methods of betalains from red beetroot were emphatically reviewed. Furthermore, a variety of recently reported bioactivities of beetroot betalains were also summarized. The present work can provide a comprehensive review on both conventional and innovative extraction techniques, processing methods, and the stability of betalains.
Collapse
Affiliation(s)
- Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China
- China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology & Business University, Beijing 100048, China
| | - Jia Shi
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Si-Yi Xie
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Ting-Yi Zhang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Olugbenga P Soladoye
- Food Processing Development Centre, Ministry of Agriculture and Forestry, Government of Alberta, Leduc, Alberta T9E 7C5, Canada
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
| |
Collapse
|
9
|
Cruz PN, Gama LA, Américo MF, Pertuzatti PB. Baru ( Dipteryx alataVogel) almond and dairy desserts with baru regulates gastrointestinal transit in rats. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14167] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Pollyanna Nogueira Cruz
- Engenharia de Alimentos, Instituto de Ciências Exatas e da Terra Universidade Federal de Mato Grosso Barra do Garças Brazil
| | - Loyane Almeida Gama
- Programa de Pós‐Graduação em Imunologia e Parasitologia Básicas e Aplicadas, Instituto de Ciências Biológicas e da Saúde Universidade Federal de Mato Grosso Barra do Garças Brazil
| | - Madileine Francely Américo
- Programa de Pós‐Graduação em Imunologia e Parasitologia Básicas e Aplicadas, Instituto de Ciências Biológicas e da Saúde Universidade Federal de Mato Grosso Barra do Garças Brazil
| | - Paula Becker Pertuzatti
- Engenharia de Alimentos, Instituto de Ciências Exatas e da Terra Universidade Federal de Mato Grosso Barra do Garças Brazil
- Programa de Pós‐Graduação em Imunologia e Parasitologia Básicas e Aplicadas, Instituto de Ciências Biológicas e da Saúde Universidade Federal de Mato Grosso Barra do Garças Brazil
| |
Collapse
|