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Duarte S, Betoret E, Betoret N. Shelf Life and Functional Quality of Almond Bagasse Powders as Influenced by Dehydration and Storing Conditions. Foods 2024; 13:744. [PMID: 38472857 DOI: 10.3390/foods13050744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 02/20/2024] [Accepted: 02/27/2024] [Indexed: 03/14/2024] Open
Abstract
Almond bagasse resulting after the production of almond-based drinks represents a promising by-product with potential for use as a functional ingredient. To facilitate its utilization, the stability of this material can be achieved through dehydration processes such as hot air drying or freeze-drying. Nevertheless, owing to its high fat content, almond bagasse is prone to lipid oxidation, which could result in undesirable quality. Therefore, the objective of this work was to assess the impact of dehydration (by hot air drying at 60 and 70 °C and by freeze-drying) and storage (at room temperature and in accelerated conditions) on the functional quality and stability of almond bagasse powder. Throughout the dehydration process, it was observed that antioxidant compounds were preserved without significant differences among dehydration treatments. These compounds increased over the storage period, especially in the samples treated with hot air. Regarding antiradical capacity, the hot-air-dried samples showed higher values than the freeze-dried ones, although in all cases, it increased during storage. For total phenols in samples air-dried at 70 °C, increases of more than 50% were observed. The acidity and peroxide index were increased in the extended storage period, although they did not reach critical values. Samples stored for 180 days showed peroxide values ranging from 10 to 12.8 meq O2/kg dry matter for samples stored at room temperature and from 14.7 to 23 meq O2/kg dry matter for samples subjected to accelerated storage.
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Affiliation(s)
- Stevens Duarte
- Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, 46022 Valencia, Spain
| | - Ester Betoret
- Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, 46022 Valencia, Spain
| | - Noelia Betoret
- Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, 46022 Valencia, Spain
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Talebi S, Khodagholi F, Bahaeddin Z, Ansari Dezfouli M, Zeinaddini-Meymand A, Berchi Kankam S, Foolad F, Alijaniha F, Fayazi Piranghar F. Does hazelnut consumption affect brain health and function against neurodegenerative diseases? Nutr Neurosci 2023:1-17. [PMID: 38151890 DOI: 10.1080/1028415x.2023.2296164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2023]
Abstract
INTRODUCTION A healthy daily diet and consuming certain nutrients, such as polyphenols, vitamins, and unsaturated fatty acids, may help neuronal health maintenance. Polyphenolic chemicals, which have antioxidant and anti-inflammatory properties, are involved in the neuroprotective pathway. Because of their nutritional value, nuts have been shown in recent research to be helpful in neuroprotection. OBJECTIVE Hazelnut is often consumed worldwide in various items, including processed foods, particularly in bakery, chocolate, and confectionery products. This nut is an excellent source of vitamins, amino acids, tocopherols, phytosterols, polyphenols, minerals, and unsaturated fatty acids. Consuming hazelnut may attenuate the risk of neurodegenerative disorders including Alzheimer's disease, Parkinson's disease, amyotrophic lateral sclerosis, multiple sclerosis, and Huntington's disease due to its anti-inflammatory and anti-oxidant qualities. RESULTS Many documents introduce hazelnut as an excellent choice to provide neuroprotection against neurodegenerative disorders and there is some direct proof of its neuroprotective effects. DISCUSSION So hazelnut consumption in daily diet may reduce neurodegenerative disease risk and be advantageous in reducing the imposed costs of dealing with neurodegenerative diseases.
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Affiliation(s)
- Shadi Talebi
- Traditional Medicine Clinical Trial Research Center, Shahed University, Tehran, Iran
| | - Fariba Khodagholi
- Neuroscience Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Zahra Bahaeddin
- Traditional Medicine Clinical Trial Research Center, Shahed University, Tehran, Iran
| | - Mitra Ansari Dezfouli
- Faculty of Medicine, Department of Neurology, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
| | | | | | - Forough Foolad
- Faculty of Medical Sciences, Department of Physiology, Tarbiat Modares University, Tehran, Iran
| | - Fatemeh Alijaniha
- Traditional Medicine Clinical Trial Research Center, Shahed University, Tehran, Iran
- School of Persian Medicine, Department of Traditional Persian Medicine, Shahed University, Tehran, Iran
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Jardim T, Domingues MRM, Alves E. An overview on lipids in nuts and oily fruits: oil content, lipid composition, health effects, lipidomic fingerprinting and new biotechnological applications of their by-products. Crit Rev Food Sci Nutr 2023:1-29. [PMID: 37178132 DOI: 10.1080/10408398.2023.2208666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
Tree nuts and oily fruits are used as a diet complement and are highly consumed worldwide. The production and consumption of these foods have been increasing, and an enormous global market value is forecasted for 2023. Besides their high nutritional value and lipid content, they provide health benefits to fat metabolism, heart, skin, and brain. The industrial by-products of these oily foods represent promising raw materials for many industries. However, the lipidomic analysis of nuts and oily fruits is still in its early stages. State-of-the-art analytical approaches for the lipid profiling and fingerprinting of nuts and oily fruits have been developed using high-performance liquid chromatography and high-resolution mass spectrometry for the accurate identification and structural characterization at the molecular species level. It is expected to bring a new understanding of these everyday foods' nutritional and functional value. This review comprises the oil content and lipid composition of various nuts and oily fruits, particularly those mostly consumed worldwide and having recognized beneficial health effects, biological activities associated with the lipids from different oily foodstuffs, analytical methodologies to analyze lipids in nuts and oily fruits, and the potential biotechnological applications of their industrial by-products for a lipid-based commercial valorization.
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Affiliation(s)
- Tiago Jardim
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - M Rosário M Domingues
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
- CESAM - Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Eliana Alves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
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Norhazlindah MF, Jahurul MHA, Norliza M, Shihabul A, Islam S, Nyam KL, Zaidul ISM. Techniques for extraction, characterization, and application of oil from sacha inchi (Plukenetia volubilis L.) seed: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01663-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Pizzo JS, Cruz VH, Santos PD, Silva GR, Souza PM, Manin LP, Santos OO, Visentainer JV. Instantaneous characterization of crude vegetable oils via triacylglycerols fingerprint by atmospheric solids analysis probe tandem mass spectrometry with multiple neutral loss scans. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108710] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Ramos-Escudero F, Gómez-Coca RB, Muñoz AM, Fuente-Carmelino LDL, Pérez-Camino MDC. Oil From Three Aguaje Morphotypes (Mauritia flexuosa L.f.) Extracted by Supercritical Fluid With CO2: Chemical Composition and Chromatic Properties. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.843772] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
The chemical composition and CIELAB color parameters of oil from three aguaje morphotypes (Mauritia flexuosa L.f.) extracted by supercritical carbon dioxide was investigated. By chromatography (HPLC and GC), spectrometry (UV/vis), and digital image colorimetry (digital camera), carotenoids, tocopherols, tocotrienols, fatty acids, total polyphenols, and CIELAB color space were analyzed. These findings showed that the oil obtained from morphotype 3 was superior in several analytes (carotenoids, polyphenols, oleic acid, β-sitosterol, campesterol, and stigmasterol), while morphotype 2 and morphotype 1 showed very close profiles. The most similar chemical components in the oils of the three morphotypes were stigmasterol (16.00 to 17.81%), β-sitosterol (66.39 to 68.94%), palmitic acid (15.56 to 20.69%), and oleic acid (73.29 to 79.54%). The chromatic parameters (L*, a*, b*, and Cab*) were quite different except for the hue angle (hab) (66.55 to 69.71 U), which showed some similarity. Aguaje oil is an interesting resource that stands out for its high content of carotenoids. All three morphotypes may be suitable for potential commercial applications.
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Zaaboul F, Liu Y. Vitamin E in foodstuff: Nutritional, analytical, and food technology aspects. Compr Rev Food Sci Food Saf 2022; 21:964-998. [PMID: 35181987 DOI: 10.1111/1541-4337.12924] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 11/21/2021] [Accepted: 01/10/2022] [Indexed: 12/16/2022]
Abstract
Vitamin E is a group of isoprenoid chromanols with different biological activities. It comprises eight oil-soluble compounds: four tocopherols, namely, α-, β-, γ-, and δ-tocopherols; and four tocotrienols, namely, α-, β-, γ, and δ-tocotrienols. Vitamin E isomers are well-known for their antioxidant activity, gene-regulation effects, and anti-inflammatory and nephroprotective properties. Considering that vitamin E is exclusively synthesized by photosynthetic organisms, animals can only acquire it through their diet. Plant-based food is the primary source of vitamin E; hence, oils, nuts, fruits, and vegetables with high contents of vitamin E are mostly consumed after processing, including industrial processes and home-cooking, which involve vitamin E profile and content alteration during their preparation. Accordingly, it is essential to identify the vitamin E content and profile in foodstuff to match daily intake requirements. This review summarizes recent advances in vitamin E chemistry, metabolism and metabolites, current knowledge on their contents and profiles in raw and processed plant foods, and finally, their modern developments in analytical methods.
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Affiliation(s)
- Farah Zaaboul
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic China
| | - YuanFa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic China
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Davila M, Liu X, Yusufali Z, Du X. Using texture analyzer to characterize pecan and olive oil tactile properties, compare to viscometer analysis, and link to fatty acid profile and total polyphenols. J Texture Stud 2022; 53:209-219. [PMID: 35118668 DOI: 10.1111/jtxs.12664] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 01/23/2022] [Accepted: 01/28/2022] [Indexed: 11/30/2022]
Abstract
This study aimed to characterize mechanical properties of five pecan oils and one olive oil using a texture analyzer compared to a rotational viscometer; results were linked to fatty acid profile and total polyphenol content. The seven texture parameters (firmness, consistency, cohesiveness, viscosity index, stickiness at 5 sec, stickiness at 30 sec, and delta stickiness) showed significant difference (p≤0.05) among the six oils. Overall, olive oil had higher texture analysis values and significantly higher rotational viscosity than pecan oils. Chemically, C18 fatty acids accounted for approximately 90% of the total fatty acids in the five pecan oils. Olive oil had a higher amount of long-chain, unsaturated fatty acids. Total polyphenols in pecan oils were 8-15 mg gallic acid equivalent (GAE)/100 g, while olive oil contained 27.2 mg GAE/100 g. Correlation analysis demonstrated a significant, positive relationship between "consistency" texture and rotational viscosity measurement. Mechanical properties (seven texture parameters and rotational viscosity) were partially correlated to fatty acid profile, though no universal pattern was identified. PRACTICAL APPLICATIONS: Pecan is among the most commonly consumed tree nuts worldwide, while pecan oil is part of the emerging healthy, edible oil niche market. Few studies have investigated pecan oil sensory quality and associated physicochemical compositions for aroma, taste, and texture and pecan oil textural parameters have not been characterized. This study characterized pecan oil with seven textural parameters correlated to rotational viscosity and chemical composition, providing a novel instrumental approach to characterize edible oil textural properties. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Mindy Davila
- Department of Nutrition and Food Sciences, Texas Woman's University, Denton, TX, USA
| | - Xuejun Liu
- Department of Nutrition and Food Sciences, Texas Woman's University, Denton, TX, USA
| | - Zahra Yusufali
- Department of Nutrition and Food Sciences, Texas Woman's University, Denton, TX, USA
| | - Xiaofen Du
- Department of Nutrition and Food Sciences, Texas Woman's University, Denton, TX, USA
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Luo KK, Huang G, Mitchell AE. Acceleration of lipid oxidation in raw stored almond kernels in response to postharvest moisture exposure. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1155-1164. [PMID: 34329485 PMCID: PMC9291489 DOI: 10.1002/jsfa.11452] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 07/08/2021] [Accepted: 07/30/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Almonds are an important crop in California, and increased yields necessitate that dried in-hull almonds are stored in the field for longer periods, increasing the potential for postharvest moisture exposure (e.g., rain, fog). Processors are increasingly drying these 'wet' almonds to a moisture content of <6% using low heat before the hulling and shelling process in order to reduce mechanical damage to the nutmeat. To date, there is no information on the impact that moisture exposure and drying prior to hulling and shelling has on lipid oxidation and storage shelf life of raw almonds. RESULTS Raw almonds exposed to ≤8% moisture and subsequently dried (MEx) and almonds not exposed to moisture exposure (≤4% moisture; control) were stored under accelerated shelf life conditions and evaluated monthly over 12 months for free fatty acid (FFA) value, peroxide value (PV), and headspace volatiles. At 12 months of accelerated storage, MEx almonds have 1.4 times higher FFA and 3.5 times higher PV than the control, indicating significant oxidative damage. MEx almonds also demonstrated higher levels of headspace volatile compounds related to lipid oxidation (i.e., hexanal, octanal, hexanoic acid) throughout storage. CONCLUSION Drying almonds exposed to postharvest moisture prior to storage results in a higher degree of lipid oxidation during storage and a significant reduction in shelf life. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Kathleen K Luo
- Department of Food Science and TechnologyUniversity of California, DavisDavisCAUSA
| | | | - Alyson E Mitchell
- Department of Food Science and TechnologyUniversity of California, DavisDavisCAUSA
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Acevedo‐Juárez S, Guajardo‐Flores D, Heredia‐Olea E, Antunes‐Ricardo M. Bioactive peptides from nuts: A review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15543] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Sheccid Acevedo‐Juárez
- Centro de Biotecnología‐FEMSA Escuela de Ingeniería y Ciencias Tecnologico de Monterrey Av. Eugenio Garza Sada 2501 Sur Monterrey NL C.P. 64849 México
| | - Daniel Guajardo‐Flores
- Centro de Biotecnología‐FEMSA Escuela de Ingeniería y Ciencias Tecnologico de Monterrey Av. Eugenio Garza Sada 2501 Sur Monterrey NL C.P. 64849 México
| | - Erick Heredia‐Olea
- Centro de Biotecnología‐FEMSA Escuela de Ingeniería y Ciencias Tecnologico de Monterrey Av. Eugenio Garza Sada 2501 Sur Monterrey NL C.P. 64849 México
| | - Marilena Antunes‐Ricardo
- Centro de Biotecnología‐FEMSA Escuela de Ingeniería y Ciencias Tecnologico de Monterrey Av. Eugenio Garza Sada 2501 Sur Monterrey NL C.P. 64849 México
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Jawad M, Ibrahim S, Kumar M, Burgert C, Li WW, Richardson A. Identification of foods that affect the anti‑cancer activity of pitavastatin in cells. Oncol Lett 2022; 23:73. [DOI: 10.3892/ol.2022.13193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Accepted: 11/19/2021] [Indexed: 11/06/2022] Open
Affiliation(s)
- Mohammed Jawad
- The Guy Hilton Research Centre, School of Pharmacy and Bioengineering, Keele University, Stoke‑on‑Trent, Staffordshire ST4 7QB, UK
| | - Suad Ibrahim
- The Guy Hilton Research Centre, School of Pharmacy and Bioengineering, Keele University, Stoke‑on‑Trent, Staffordshire ST4 7QB, UK
| | - Mayur Kumar
- The Guy Hilton Research Centre, School of Pharmacy and Bioengineering, Keele University, Stoke‑on‑Trent, Staffordshire ST4 7QB, UK
| | - Charlie Burgert
- The Guy Hilton Research Centre, School of Pharmacy and Bioengineering, Keele University, Stoke‑on‑Trent, Staffordshire ST4 7QB, UK
| | - Wen-Wu Li
- The Guy Hilton Research Centre, School of Pharmacy and Bioengineering, Keele University, Stoke‑on‑Trent, Staffordshire ST4 7QB, UK
| | - Alan Richardson
- The Guy Hilton Research Centre, School of Pharmacy and Bioengineering, Keele University, Stoke‑on‑Trent, Staffordshire ST4 7QB, UK
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Wang Z, Zhou M, Liu H, Huang C, Ma Y, Ge HX, Ge X, Fu S. Pecan agroforestry systems improve soil quality by stimulating enzyme activity. PeerJ 2022; 10:e12663. [PMID: 35036087 PMCID: PMC8740511 DOI: 10.7717/peerj.12663] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Accepted: 11/30/2021] [Indexed: 01/07/2023] Open
Abstract
BACKGROUND Forest and plantation intercropping are efficient agroforestry systems that optimize land use and promote agroforestry around the world. However, diverse agroforestry systems on the same upper-plantation differently affect the physical and chemical properties of the soil. METHODS The treatments for this study included a single cultivation (CK) pecan control and three agroforestry systems (pecan + Paeonia suffruticosa + Hemerocallis citrina, pecan + Paeonia suffruticosa, and pecan + Paeonia lactiflora). Soil samples were categorized according to the sampling depth (0-20 cm, 20-40 cm, 40-60 cm). RESULTS The results demonstrated that the bulk density (BD) of soil under the pecan agroforestry system (PPH and PPL) was reduced by 16.13% and 7.10%, respectively, and the soil moisture content (MC) and total soil porosity (TPO) increased. Improvements in the physical properties of the soil under the PPS agroforestry system were not obvious when compared with the pecan monoculture. The soil total phosphorus (TP), total nitrogen (TN), available potassium (AK), and total carbon (TC) increased significantly, while the soil urease (S-UE), alkaline phosphatase (S-AKP), and 1,4-β-N-acetylglucosamines (S-NAG) enzyme activity also increased significantly, following agroforestry. Overall, the pecan agroforestry system significantly improved the physical properties of the pecan plantation soil, enriched the soil nutrients, and increased the activity of soil enzymes related to TC, TN, and TP cycles.
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Affiliation(s)
- Zhaocheng Wang
- School of Forestry and Landscape Architecture, Anhui Agricultural University, Hefei, Anhui, China
| | - Mengyu Zhou
- School of Forestry and Landscape Architecture, Anhui Agricultural University, Hefei, Anhui, China
| | - Hua Liu
- School of Forestry and Landscape Architecture, Anhui Agricultural University, Hefei, Anhui, China
| | - Cheng Huang
- School of Forestry and Landscape Architecture, Anhui Agricultural University, Hefei, Anhui, China
| | - Yuhua Ma
- School of Forestry and Landscape Architecture, Anhui Agricultural University, Hefei, Anhui, China
| | - Hao xin Ge
- Fuyang Xinfeng Seed Industry Co., Ltd., Fuyang, Anhui, China
| | - Xiang Ge
- Fuyang Xinfeng Seed Industry Co., Ltd., Fuyang, Anhui, China
| | - Songling Fu
- School of Forestry and Landscape Architecture, Anhui Agricultural University, Hefei, Anhui, China
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Sour-Cherry Seed Polyphenol Contents, Antioxidant Activity and Nutritional Components as a Potential Bioactive Source. NUTRITION AND FOOD SCIENCES RESEARCH 2022. [DOI: 10.52547/nfsr.9.1.19] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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Vyas J, Raytthatha N, Shah I, Upadhyay U. Bigels: A newer system – An opportunity for topical application. HAMDAN MEDICAL JOURNAL 2022. [DOI: 10.4103/hmj.hmj_33_22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
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Llanes LC, Sa NB, Cenci AR, Teixeira KF, de França IV, Meier L, de Oliveira AS. Witches, potions, and metabolites: an overview from a medicinal perspective. RSC Med Chem 2022; 13:405-412. [PMID: 35647543 PMCID: PMC9020611 DOI: 10.1039/d2md00025c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Accepted: 03/28/2022] [Indexed: 11/21/2022] Open
Abstract
Witches were popularly imagined as older women (above middle age), with large warty noses, whose clothes were shabby and used pointy hats. They are usually associated with a cauldron and...
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Affiliation(s)
- Luana Canzian Llanes
- Department of Chemistry and Biochemistry, University of California Santa Barbara California 93106 USA
| | - Nathalia Biazotto Sa
- Department of Exact Sciences and Education, Federal University of Santa Catarina - Campus of Blumenau Rua João Pessoa, 2750 - Velha Blumenau - SC 89036-256 Brazil
| | - Arthur Ribeiro Cenci
- Department of Exact Sciences and Education, Federal University of Santa Catarina - Campus of Blumenau Rua João Pessoa, 2750 - Velha Blumenau - SC 89036-256 Brazil
| | - Kerolain Faoro Teixeira
- Department of Exact Sciences and Education, Federal University of Santa Catarina - Campus of Blumenau Rua João Pessoa, 2750 - Velha Blumenau - SC 89036-256 Brazil
| | - Igor Vinícius de França
- Department of Exact Sciences and Education, Federal University of Santa Catarina - Campus of Blumenau Rua João Pessoa, 2750 - Velha Blumenau - SC 89036-256 Brazil
| | - Lidiane Meier
- Department of Exact Sciences and Education, Federal University of Santa Catarina - Campus of Blumenau Rua João Pessoa, 2750 - Velha Blumenau - SC 89036-256 Brazil
| | - Aldo Sena de Oliveira
- Department of Exact Sciences and Education, Federal University of Santa Catarina - Campus of Blumenau Rua João Pessoa, 2750 - Velha Blumenau - SC 89036-256 Brazil
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Tomishima H, Luo K, Mitchell AE. The Almond ( Prunus dulcis): Chemical Properties, Utilization, and Valorization of Coproducts. Annu Rev Food Sci Technol 2021; 13:145-166. [PMID: 34936815 DOI: 10.1146/annurev-food-052720-111942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Almonds (Prunus dulcis) are one of the most consumed tree-nuts worldwide, with commercial production in arid environments such as California, Spain, and Australia. The high consumption of almonds is partly due to their versatile usage in products such as gluten-free flour and dairy alternatives as well as them being a source of protein in vegetarian diets. They contain high concentrations of health-promoting compounds such as Vitamin E and have demonstrated benefits for reducing the risk of cardiovascular disease and improving vascular health. In addition, almonds are the least allergenic tree nut and contain minute quantities of cyanogenic glycosides. Production has increased significantly in the past two decades with 3.12 billion pounds of kernel meat produced in California alone in 2020 (USDA 2021), leading to a new emphasis on the valorization of the coproducts (e.g., hulls, shells, skins, and blanch water). This article presents a review of the chemical composition of almond kernels (e.g., macro and micronutrients, phenolic compounds, cyanogenic glycosides, and allergens) and the current research exploring the valorization of almond coproducts. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Haruka Tomishima
- Department of Food Science and Technology, University of California-Davis, Davis, California, USA;
| | - Kathleen Luo
- Department of Food Science and Technology, University of California-Davis, Davis, California, USA;
| | - Alyson E Mitchell
- Department of Food Science and Technology, University of California-Davis, Davis, California, USA;
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Martín-Illana A, Notario-Pérez F, Cazorla-Luna R, Ruiz-Caro R, Bonferoni MC, Tamayo A, Veiga MD. Bigels as drug delivery systems: From their components to their applications. Drug Discov Today 2021; 27:1008-1026. [PMID: 34942374 DOI: 10.1016/j.drudis.2021.12.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 10/29/2021] [Accepted: 12/15/2021] [Indexed: 02/06/2023]
Abstract
Bigels are systems that usually result from mixing a hydrogel and an organogel: the aqueous phase is commonly formed by a hydrophilic biopolymer, whereas the organic phase comprises a gelled vegetable oil because of the presence of an organogelator. The proportion of the corresponding gelling agent in each phase, the organogel/hydrogel ratio, and the mixing temperature and speed all need to be taken into consideration for bigel manufacturing. Bigels, which are particularly useful drug delivery systems, have already been formulated for transdermal, buccal, and vaginal routes. Mechanical assessments and microscopy are the most reported characterization techniques. As we review here, their composition and unique structure confer promising drug delivery attributes, such as mucoadhesion, the ability to control drug release, and the possibility of including both hydrophilic and lipophilic drugs in the same system.
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Affiliation(s)
- Araceli Martín-Illana
- Department of Pharmaceutics and Food Technology, Faculty of Pharmacy, Complutense University of Madrid, 28040 Madrid, Spain
| | - Fernando Notario-Pérez
- Department of Pharmaceutics and Food Technology, Faculty of Pharmacy, Complutense University of Madrid, 28040 Madrid, Spain
| | - Raúl Cazorla-Luna
- Department of Pharmaceutics and Food Technology, Faculty of Pharmacy, Complutense University of Madrid, 28040 Madrid, Spain
| | - Roberto Ruiz-Caro
- Department of Pharmaceutics and Food Technology, Faculty of Pharmacy, Complutense University of Madrid, 28040 Madrid, Spain
| | - Maria C Bonferoni
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy
| | - Aitana Tamayo
- Department of Chemical-Physics of Surfaces and Processes, Institute of Ceramics and Glass, Spanish National Research Council, 28049 Madrid, Spain
| | - María D Veiga
- Department of Pharmaceutics and Food Technology, Faculty of Pharmacy, Complutense University of Madrid, 28040 Madrid, Spain.
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Thanou K, Kapsi A, Petsas AS, Dimou C, Koutelidakis A, Nasopoulou C, Skalkos D, Karantonis HC. Ultrasound‐assisted extraction of Texas variety almond oil and in vitro evaluation of its health beneficial bioactivities. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16144] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Konstantina Thanou
- School of the Environment Department of Food Science and Nutrition Laboratory of Food Chemistry, Biochemistry and Technology University of The Aegean Myrina‐Lemnos Greece
| | - Archontia Kapsi
- School of the Environment Department of Food Science and Nutrition Laboratory of Food Chemistry, Biochemistry and Technology University of The Aegean Myrina‐Lemnos Greece
| | - Andreas S. Petsas
- School of the Environment Department of Food Science and Nutrition Laboratory of Food Chemistry, Biochemistry and Technology University of The Aegean Myrina‐Lemnos Greece
| | - Charalampia Dimou
- School of the Environment Department of Food Science and Nutrition Laboratory of Nutrition and Public Health University of The Aegean Myrina‐Lemnos Greece
| | - Antonios Koutelidakis
- School of the Environment Department of Food Science and Nutrition Laboratory of Nutrition and Public Health University of The Aegean Myrina‐Lemnos Greece
| | - Constantina Nasopoulou
- School of the Environment Department of Food Science and Nutrition Laboratory of Food Chemistry, Biochemistry and Technology University of The Aegean Myrina‐Lemnos Greece
| | - Dimitris Skalkos
- School of Sciences Department of Chemistry Laboratory of Food Chemistry University of Ioannina Ioannina Greece
| | - Haralabos C. Karantonis
- School of the Environment Department of Food Science and Nutrition Laboratory of Food Chemistry, Biochemistry and Technology University of The Aegean Myrina‐Lemnos Greece
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Biocompatibility and Antimicrobial Activity of Nanostructured Lipid Carriers for Topical Applications Are Affected by Type of Oils Used in Their Composition. Pharmaceutics 2021; 13:pharmaceutics13111950. [PMID: 34834365 PMCID: PMC8618763 DOI: 10.3390/pharmaceutics13111950] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 11/13/2021] [Accepted: 11/15/2021] [Indexed: 01/14/2023] Open
Abstract
Nanostructured lipid carriers (NLCs) have gained significant attention as tools for the dermal delivery of therapeutics due to their stability, biocompatibility, and ability to improve drug bioavailability. The use of natural plant oils (NPO) in NLC formulations has numerous benefits for the skin due to their therapeutic potential. This work shows the effect of NLC composition on bioavailability in epidermal cells and antimicrobial activity against Staphylococcus aureus. Sixteen systems containing fixed (sunflower, olive, corn, peanut, coconut, castor, and sweet almond) and essential (eucalyptus) oils, with different solid lipid (SL): liquid lipid (LL) ratios, were engineered. The structural properties, bioavailability, and antimicrobial action of the particles was studied. The choice of NPO influenced the physicochemical stability by changing the diameter of NLC formulations (between 160 nm and 185 nm) and Z-potential (between −46 mV and −61 mV). All of the systems were characterized by concentration-dependent cytocompatibility with human epidermal keratinocytes (HaCaT) and human dermal fibroblasts (HDFn). The SL:LL ratio in some NLC systems impacted cell cytotoxicity differently. Antimicrobial properties were observed in all 16 systems; however, the type of oil and SL:LL ratio affected the activity of the formulations. Two NLC-NPO systems were found to be non-cytotoxic to human cells lines at concentrations that completely inhibited bacterial growth. These results present a strong argument that the use of natural oils in NLC formulations presents a promising tool for the treatment of skin infections.
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Gonçalves S, Gaivão I. Natural Ingredients Common in the Trás-os-Montes Region (Portugal) for Use in the Cosmetic Industry: A Review about Chemical Composition and Antigenotoxic Properties. Molecules 2021; 26:5255. [PMID: 34500687 PMCID: PMC8433906 DOI: 10.3390/molecules26175255] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 08/17/2021] [Accepted: 08/25/2021] [Indexed: 01/09/2023] Open
Abstract
The natural cosmetics market has grown since consumers became aware of the concept of natural-based ingredients. A significant number of cosmetics have an ecological impact on the environment and carry noxious and chemically potent substances. Thus, the use of natural and organic cosmetics becomes increasingly important since it is clear that topical treatment with cosmeceuticals can help improve skin rejuvenation. A substantial investigation into the benefits that fruits and plants can bring to health is required. Studies have shown that antigenotoxic properties are linked to anti-aging properties. Several studies have shown potential antigenotoxicity in natural ingredients such as Almonds (Prunus dulcis), Elderberry (Sambucus nigra), Olives (Olea europaea), and Grapes (Vitis vinifera). This review presents an overview of research conducted on these natural ingredients, the most common in the Northeast of Portugal. This region of Portugal possesses the most organic farmers, and ingredients are easily obtained. The Northeast of Portugal also has climatic, topographic, and pedological differences that contribute to agricultural diversity.
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Affiliation(s)
| | - Isabel Gaivão
- Department of Genetics and Biotechnology and CECAV, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal;
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21
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Rábago-Panduro LM, Morales-de la Peña M, Romero-Fabregat MP, Martín-Belloso O, Welti-Chanes J. Effect of Pulsed Electric Fields (PEF) on Extraction Yield and Stability of Oil Obtained from Dry Pecan Nuts ( Carya illinoinensis (Wangenh. K. Koch)). Foods 2021; 10:1541. [PMID: 34359410 PMCID: PMC8303311 DOI: 10.3390/foods10071541] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 06/28/2021] [Accepted: 06/30/2021] [Indexed: 12/11/2022] Open
Abstract
Pulsed electric fields (PEF) have been reported to increase the total oil extraction yield (OEYTOTAL) of fresh pecan nuts maintaining oil characteristics and increasing phenolic compounds in the remaining by-product. However, there is no information regarding the PEF effect on dry pecan nuts. Dry kernels were pretreated at three specific energy inputs (0.8, 7.8 and 15.0 kJ/kg) and compared against untreated kernels and kernels soaked at 3, 20 and 35 min. OEYTOTAL, kernels microstructure, oil stability (acidity, antioxidant capacity (AC), oil stability index, phytosterols and lipoxygenase activity), along with by-products phenolic compounds (total phenolics (TP), condensed tannins (CT)) and AC were evaluated. Untreated kernels yielded 88.7 ± 3.0%, whereas OEYTOTAL of soaked and PEF-treated kernels were 76.5-83.0 and 79.8-85.0%, respectively. Kernels microstructural analysis evidenced that the 0.8 kJ/kg pretreatment induced oleosomes fusion, while no differences were observed in the stability of extracted oils. PEF applied at 0.8 kJ/kg also increased by-products CT by 27.0-43.5% and AC by 21.8-24.3% compared to soaked and untreated kernels. These results showed that PEF does not improve OEYTOTAL when it is applied to dry pecan nuts, demonstrating that kernels' moisture, oil content and microstructure play an important role in the effectiveness of PEF.
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Affiliation(s)
- Lourdes Melisa Rábago-Panduro
- FEMSA Biotechnology Center, Tecnológico de Monterrey, School of Engineering and Sciences, Eugenio Garza Sada Ave. 2501, 64849 Monterrey, Mexico; (L.M.R.-P.); (O.M.-B.)
- AGROTECNIO CERCA Center, Department of Food Technology, University of Lleida, Rovira Roure Ave. 191, 25198 Lleida, Spain;
| | - Mariana Morales-de la Peña
- Bioengineering Center, Tecnológico de Monterrey, School of Engineering and Sciences, Epigmenio González Ave. 500, 76130 Queretaro, Mexico;
| | - María Paz Romero-Fabregat
- AGROTECNIO CERCA Center, Department of Food Technology, University of Lleida, Rovira Roure Ave. 191, 25198 Lleida, Spain;
| | - Olga Martín-Belloso
- FEMSA Biotechnology Center, Tecnológico de Monterrey, School of Engineering and Sciences, Eugenio Garza Sada Ave. 2501, 64849 Monterrey, Mexico; (L.M.R.-P.); (O.M.-B.)
- AGROTECNIO CERCA Center, Department of Food Technology, University of Lleida, Rovira Roure Ave. 191, 25198 Lleida, Spain;
| | - Jorge Welti-Chanes
- FEMSA Biotechnology Center, Tecnológico de Monterrey, School of Engineering and Sciences, Eugenio Garza Sada Ave. 2501, 64849 Monterrey, Mexico; (L.M.R.-P.); (O.M.-B.)
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Campa Negrillo A, Rodríguez Madrera R, Suárez Valles B, Ferreira JJ. Variation of Morphological, Agronomic and Chemical Composition Traits of Local Hazelnuts Collected in Northern Spain. FRONTIERS IN PLANT SCIENCE 2021; 12:659510. [PMID: 34211485 PMCID: PMC8239416 DOI: 10.3389/fpls.2021.659510] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Accepted: 04/16/2021] [Indexed: 06/13/2023]
Abstract
Hazelnut is a traditional crop in northern Spain, where it grows wild as well as being cultivated. A field collection of 41 local and 17 non-local accessions, including 15 well-known cultivars, was established at SERIDA in Villaviciosa, Spain. Here, phenotypic variation was documented for phenological and morphological traits and chemical composition. A large degree of variation for most morphological and phenological traits, except nut maturity date, was revealed. Estimates of broad-sense heritability were high (>0.75) for most of the assessed characters, except for the first male bloom date (0.65), male and female flowering periods (0.40, 0.31), kernel weight (0.69), and kernel percentage (0.33). Local accessions produced smaller nuts and kernels than well-known cultivars but with higher kernel percentage. Limited overlapping between the male and female flowering periods (dychogamy) was observed, except for 'Forcinas 1', 'Forcinas 2', and 'Morell'. The local accessions generally exhibited significantly later male and female flowering compared with the reference cultivars. The local materials showed similar nutritional values to those reported previously for hazelnut. Moreover, the local accessions presented average values similar to the non-local accessions for total fat, ash and carbohydrate contents, as well as energy value, but their protein contents were lower. Their oils were rich in functional compounds, such as unsaturated fatty acids (average: 90.1%), tocopherols (514 mg/kg) and squalene (294.3 mg/kg). A hierarchical clustering on principal components analysis grouped the accessions and differentiated eight local accessions from the rest, including the landrace 'Casina'. This finding provides potential new cultivars, as well as sources of desirable traits, for European hazelnut breeding programs.
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Affiliation(s)
- Ana Campa Negrillo
- Plant Genetic Group, Regional Service for Agrofood Research and Development (SERIDA), Villaviciosa, Spain
| | - Roberto Rodríguez Madrera
- Roberto Rodríguez Madrera, Food Technology Area, Regional Service for Agrofood Research and Development (SERIDA), Villaviciosa, Spain
| | - Belén Suárez Valles
- Roberto Rodríguez Madrera, Food Technology Area, Regional Service for Agrofood Research and Development (SERIDA), Villaviciosa, Spain
| | - Juan Jose Ferreira
- Plant Genetic Group, Regional Service for Agrofood Research and Development (SERIDA), Villaviciosa, Spain
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23
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Ouzir M, Bernoussi SE, Tabyaoui M, Taghzouti K. Almond oil: A comprehensive review of chemical composition, extraction methods, preservation conditions, potential health benefits, and safety. Compr Rev Food Sci Food Saf 2021; 20:3344-3387. [PMID: 34056853 DOI: 10.1111/1541-4337.12752] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 03/07/2021] [Accepted: 03/12/2021] [Indexed: 12/11/2022]
Abstract
Almond oil, a rich source of macronutrients and micronutrients, is extracted for food flavorings and the cosmetics industry. In recent years, the need for high-quality and high-quantity production of almond oil for human consumption has been increased. The present review examines the chemical composition of almond oil, storage conditions, and clinical evidence supporting the health benefits of almond oil. From the reviewed studies, it appears that almond oil contains a significant proportion of poly and monounsaturated fatty acids, with oleic acid as the main compound, and an important amount of tocopherol and phytosterol content. Some variations in almond oil composition can be found depending on the kernel's origin and the extraction system used. Some new technologies such as ultrasonic-assisted extraction, supercritical fluid extraction, subcritical fluid extraction, and salt-assisted aqueous extraction have emerged as the most promising extraction techniques that allow eco-friendly and effective recovery of almond oil. This safe oil was reported by several clinical studies to have potential roles in cardiovascular risk management, glucose homeostasis, oxidative stress reduction, neuroprotection, and many dermatologic and cosmetic applications. However, the anticarcinogenic and fertility benefits of almond oil have yet to be experimentally verified.
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Affiliation(s)
- Mounir Ouzir
- Group of Research in Physiology and Physiopathology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat, Morocco.,Higher Institute of Nursing Professions and Health Techniques, ISPITS Beni Mellal, Beni Mellal, Morocco
| | - Sara El Bernoussi
- Laboratory of Materials, Nanotechnology and Environment (LMNE), Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat, Morocco
| | - Mohamed Tabyaoui
- Laboratory of Materials, Nanotechnology and Environment (LMNE), Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat, Morocco
| | - Khalid Taghzouti
- Group of Research in Physiology and Physiopathology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat, Morocco
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24
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Variability of Chemical Profile in Almonds ( Prunus dulcis) of Different Cultivars and Origins. Foods 2021; 10:foods10010153. [PMID: 33450909 PMCID: PMC7828311 DOI: 10.3390/foods10010153] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 01/08/2021] [Accepted: 01/10/2021] [Indexed: 12/14/2022] Open
Abstract
Almonds show a great variability in their chemical composition. This variability is a result of the existence of a diverse range of almond cultivars, the self-incompatibility of most almond cultivars, and the heterogeneous harvesting conditions found around the different locations where almons are grown. In the last years, the discrimination among almond cultivars has been the focal point of some research studies to avoid fraud in protected geographical indications in almond products and also for selecting the best cultivars for a specific food application or the most interesting ones from a nutritional point of view. In this work, a revision of the recent research works related to the chemical characterization and classification of almond cultivars from different geographical origins has been carried out. The content of macronutrients, tocopherols, phytosterols, polyphenols, minerals, amino acids, and volatile compounds together with DNA fingerprint have been reported as possible cultivar and origin markers. The analysis of the results showed that no individual almond compound could be considered a universal biomarker to find differences among different almond cultivars. Hence, an adequate selection of variables or the employment of metabolomics and the application of multivariate statistical techniques is necessary when classification studies are carried out to obtain valuable results. Meanwhile, DNA fingerprinting is the perfect tool for compared cultivars based on their genetic origin.
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Roncero JM, Álvarez-Ortí M, Pardo-Giménez A, Rabadán A, Pardo JE. Review about Non-Lipid Components and Minor Fat-Soluble Bioactive Compounds of Almond Kernel. Foods 2020; 9:E1646. [PMID: 33187330 PMCID: PMC7697880 DOI: 10.3390/foods9111646] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 11/06/2020] [Accepted: 11/08/2020] [Indexed: 12/28/2022] Open
Abstract
This work presents a bibliographic review about almond kernel non-lipid components, in particular about the protein fraction, the carbohydrates and the mineral fraction. In addition, other fat-soluble phytochemicals which are present in minor concentrations but show important antioxidant activities are reviewed. Almond kernel is a rich protein food (8.4-35.1%), in which the globulin-albumin fraction dominates, followed by glutelins and prolamins. Within the almond kernel protein profile, amandine dominates. Free amino acids represent a small amount of the total nitrogen quantity, highlighting the presence of glutamic acid and aspartic acid, followed by arginine. Carbohydrates that appear in almond kernels (14-28%) are soluble sugars (mainly sucrose), starch and other polysaccharides such as cellulose and non-digestible hemicelluloses. Regarding the mineral elements, potassium is the most common, followed by phosphorus; both macronutrients represent more than 70% of the total mineral fraction, without taking into account nitrogen. Microminerals include sodium, iron, copper, manganese and zinc. Within the phytochemical compounds, tocopherols, squalene, phytosterols, stanols, sphingolipids, phospholipids, chlorophylls, carotenoids, phenols and volatile compounds can be found.
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Affiliation(s)
- José M. Roncero
- Higher Technical School of Agricultural and Forestry Engineering, University of Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain; (M.Á.-O.); (A.R.); (J.E.P.)
| | - Manuel Álvarez-Ortí
- Higher Technical School of Agricultural and Forestry Engineering, University of Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain; (M.Á.-O.); (A.R.); (J.E.P.)
| | - Arturo Pardo-Giménez
- Mushroom Research, Experimentation and Service Centre, C/Peñicas, s/n, Apartado 63, Quintanar del Rey, 16220 Cuenca, Spain;
| | - Adrián Rabadán
- Higher Technical School of Agricultural and Forestry Engineering, University of Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain; (M.Á.-O.); (A.R.); (J.E.P.)
| | - José E. Pardo
- Higher Technical School of Agricultural and Forestry Engineering, University of Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain; (M.Á.-O.); (A.R.); (J.E.P.)
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26
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Prabhakar H, Sharma S, Kong F. Effects of Postharvest Handling and Storage on Pecan Quality. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1817066] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Himanshu Prabhakar
- Department of Food Science & Technology, University of Georgia, Athens, GA, US
| | - Shruti Sharma
- Department of Food Science & Technology, University of Georgia, Athens, GA, US
| | - Fanbin Kong
- Department of Food Science & Technology, University of Georgia, Athens, GA, US
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27
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Mašán V, Vaštík L, Burg P, Sotolář R, Macák M. The evaluation of extraction of some nut oils using screw pressing. POTRAVINARSTVO 2020. [DOI: 10.5219/1379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Today's consumers prefer low-sugar, low-calorie, natural, and so-called safe products. These trends are also reflected in nuts products and groceries. Globally, the European Union is the largest importing market of edible nuts. Considering the increasing demand for new sources of food, the importance becomes the efficiency of production. This study evaluates the influence of rotation speed in the extraction of almond nut, walnut, hazelnut, cashew nut, and peanut oils using screw pressing. In tested samples, the oil content was on average between 69.14 ±0.79% (walnut) and 46.7 ±1.45% (peanut). From the pressing of oils, it is seen that the oil yield decreased when pressing speed increased (from 30 rpm to 90 rpm, for example in walnut from 0.36 kg to 0.16 kg.h-1) and that the oil sediment yield increased when speed increased (for example in hazelnut nut from 8.51% to 17.37%). The highest amount of oil yields had hazelnut with 3.03 ±0.05 kg.h-1, then walnut with 2.05 ±0.02 kg.h-1, almond nut with 2.34 ±0.05 kg.h-1, peanut with 2.15 ±0.01 kg.h-1, and finally cashew nut with 2.07 ±0.03 kg.h-1.
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28
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Chemical composition and oxidative stability of eleven pecan cultivars produced in southern Brazil. Food Res Int 2020; 136:109596. [PMID: 32846621 DOI: 10.1016/j.foodres.2020.109596] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Revised: 07/22/2020] [Accepted: 07/23/2020] [Indexed: 01/19/2023]
Abstract
Nuts are considered highly nutritious foods and a source of health-promoting compounds. Therefore, the aim of this study was to evaluate the chemical composition (proximate composition, fatty acids, volatile compounds, total phenolics, squalene, and β-sitosterol) of eleven pecan cultivars harvested in Rio Grande do Sul State (Brazil) and investigate their oxidative stability by the Rancimat method. 'Barton' is the main cultivar produced in Brazil and presented the highest protein, linoleic acid, and linolenic acid values and the lowest saturated fatty acid values, which provide health benefits. 'Mahan' showed the highest oxidation induction time, both in extracted oil and ground samples, low abundance of lipid oxidation compounds, low polyunsaturated fatty acids, high levels of oleic acid and β-sitosterol, which suggests potential for storage. 'Stuart' and 'Success' had the highest total dietary fiber values. Moreover, analysis showed that 'Chickasaw' and 'Success' had large quantities of compounds correlated to lipid oxidation, suggesting low stability for long-term storage. These results imply that the physicochemical characteristics and proximate composition of pecan nut cultivars from southern Brazil have variable parameters that may depend on their genetic variability.
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29
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Villasante J, Martin-Lujano A, Almajano MP. Characterization and Application of Gelatin Films with Pecan Walnut and Shell Extract ( Carya illinoiensis). Polymers (Basel) 2020; 12:E1424. [PMID: 32604735 PMCID: PMC7362019 DOI: 10.3390/polym12061424] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 06/21/2020] [Accepted: 06/23/2020] [Indexed: 11/19/2022] Open
Abstract
Phenolic compounds that come from natural products are a good option for minimizing lipid oxidation. It should be noted that these are not only introduced directly into the food, but also incorporated into edible biofilms. In contact with food, they extend its useful life by avoiding contact with other surface and preventing deterioration air, one of the main objectives. In particular, gelatin is a biopolymer that has a great potential due to its abundance, low cost and good film-forming capacity. The aim of this study has been to design and analyse gelatin films that incorporate bioactive compounds that come from the walnut and a by-product, the walnut shell. The results showed that mechanical and water vapor barrier properties of the developed films varied depending on the concentration of the walnut, shell and synthetic antioxidant. With increasing walnut concentration (15%) the permeability to water vapor (0.414 g·mm/m2·day·Pascal, g·mm/m2·day·Pa) was significantly lower than the control (5.0368 g·mm/m2·day·Pa). Furthermore, in the new films the elongation at the break and Young's modulus decrease by six times with respect to the control. Films with pure gelatin cannot act as an antioxidant shield to prevent food oxidation, but adding pecan walnut (15% concentration) presents 30% inhibition of the DPPH stable radical. Furthermore, in the DSC, the addition of walnut (15 and 9% concentrations), showed the formation of big crystals; which could improve the thermal stability of gelatin films. The use of new gelatin films has shown good protection against the oxidation of beef patties, increasing the useful lifetime up to nine days, compared to the control (3-4 days), which opens up a big field to the commercialization of meat products with lower quantities of synthetic products.
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Affiliation(s)
| | | | - María Pilar Almajano
- Chemical Engineering Department, Universitat Politècnica de Catalunya, Av.Diagonal 647, 08028 Barcelona, Spain; (J.V.); (A.M.-L.)
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30
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Özcan MM, Matthäus B, Aljuhaimi F, Mohamed Ahmed IA, Ghafoor K, Babiker EE, Osman MA, Gassem MA, Alqah HAS. Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond ( Prunus amygdalus Batsch spp. dulce) kernel and oils. Journal of Food Science and Technology 2020; 57:4182-4192. [PMID: 33071339 DOI: 10.1007/s13197-020-04456-9] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/06/2020] [Accepted: 04/15/2020] [Indexed: 10/24/2022]
Abstract
Oil content of almond kernels ranged from 36.7% in the cultivar T12 to 79.0% in genotype T27. The major fatty acid in almond oil is oleic (62.43% in T7-76.34% in T4) followed by linoleic (13.97% in T4-29.55% in T3) and palmitic (4.97% in T2-7.51% inT3). The main tocopherol in almond oil was α-tocopherol (44.25 mg/100 g in T25-75.56 mg/100 g in T13) that was 44 folds higher than other tocopherols in the oil. Total tocopherol contents of almond oils ranged between 47.42 mg/100 g (T14) and 80.15 mg/100 g (T16). Among macro minerals, K was the highest (5238-14,683 mg/kg), followed by P (3475-11,123 mgkg), Ca (1798-5946 mg/kg), and Mg (2192-3591 mg/kg), whereas Na was the least (334-786 mg/kg) in almond kernel. The total polyphenol was observed in T16 (98.67 mg GAE/100 g), while the least was found in T24 (23.75 mg GAE/100 g). Antioxidant activity was high in T7 (91.18%) and low in T12 (44.59%).
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Affiliation(s)
- Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, University of Selçuk, 42031 Konya, Turkey
| | - Bertrand Matthäus
- Bundesforschungsinstitut für Ernährung und Lebensmittel Institut für Sicherheit und Qualität bei Getreide, Max Rubner-Institut (MRI), Schützenberg 12, 32756 Detmold, Germany
| | - Fahad Aljuhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Isam A Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Kashif Ghafoor
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Elfadıl E Babiker
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Magdi A Osman
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Mustafa A Gassem
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Hesham A S Alqah
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
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Rubino FM, Dei Cas M, Bignotto M, Ghidoni R, Iriti M, Paroni R. Discovery of Unexpected Sphingolipids in Almonds and Pistachios with an Innovative Use of Triple Quadrupole Tandem Mass Spectrometry. Foods 2020; 9:foods9020110. [PMID: 31972966 PMCID: PMC7074565 DOI: 10.3390/foods9020110] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 01/15/2020] [Accepted: 01/19/2020] [Indexed: 01/29/2023] Open
Abstract
The densely packed storage of valuable nutrients (carbohydrates, lipids, proteins, micronutrients) in the endosperm of nuts and seeds makes the study of their complex composition a topic of great importance. Ceramides in the total lipid extract of some ground almonds and pistachios were searched with a systematic innovative discovery precursor ion scan in a triple quadrupole tandem mass spectrometry, where iso-energetic collision activated dissociation was performed. Five descriptors were used to search components with different C18 long chain bases containing different structural motifs (d18:0, d18:1, d18:2, t18:0, t18:1). The presence of hexoside unit was screened with a specific neutral loss experiment under iso-energetic collision activated dissociation conditions. The discovery scans highlighted the presence of two specific hexosyl-ceramides with a modified sphingosine component (d18:2) and C16:0 or C16:0 hydroxy-fatty acids. The hexosyl-ceramide with the non-hydroxylated fatty acid seemed specific of pistachios and was undetected in almonds. The fast and comprehensive mass spectrometric method used here can be useful to screen lipid extracts of several more seeds of nutraceutical interest, searching for unusual and/or specific sphingosides with chemically decorated long chain bases.
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Affiliation(s)
- Federico Maria Rubino
- Dipartimento di Scienze della Salute, Universita’ degli Studi di Milano, I-20142 Milano, Italy; (F.M.R.); (M.D.C.); (M.B.); (R.G.)
| | - Michele Dei Cas
- Dipartimento di Scienze della Salute, Universita’ degli Studi di Milano, I-20142 Milano, Italy; (F.M.R.); (M.D.C.); (M.B.); (R.G.)
| | - Monica Bignotto
- Dipartimento di Scienze della Salute, Universita’ degli Studi di Milano, I-20142 Milano, Italy; (F.M.R.); (M.D.C.); (M.B.); (R.G.)
| | - Riccardo Ghidoni
- Dipartimento di Scienze della Salute, Universita’ degli Studi di Milano, I-20142 Milano, Italy; (F.M.R.); (M.D.C.); (M.B.); (R.G.)
- Aldo Ravelli Center for Neurotechnology and Experimental Brain Therapeutics, Dipartimento di Scienze della Salute, Universita’ degli Studi di Milano, I-20142 Milano, Italy
| | - Marcello Iriti
- Dipartimento di Scienze Agrarie e Ambientali—Produzione, Territorio, Agroenergia, Universita’ degli Studi di Milano, I-20133 Milano, Italy;
| | - Rita Paroni
- Dipartimento di Scienze della Salute, Universita’ degli Studi di Milano, I-20142 Milano, Italy; (F.M.R.); (M.D.C.); (M.B.); (R.G.)
- Correspondence:
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32
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Ranalli N, Adornato L, Califano AN, Andrés SC. Impact of processing conditions and gelling agent on physical and sensorial properties of pecan oil-dulce de leche gummy candies. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.17719] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract For the development of gelatinized dairy products that include emulsified pecan oil as an unsaturated fatty acid source the incorporation of hydrocolloids becomes necessary and their properties must be carefully selected. This work aimed to study gelatinized candies made with 0% milk fat dulce de leche with pre-emulsified pecan nut oil using combinations of gelatin (4.67 to 7 g/100 g) and high methoxyl pectin (1.33 to 2 g/100 g) as gelling agents. The effect of different drying methods (vacuum-oven at 35 °C for 24 h and freeze-drying) was evaluated. Control samples without drying were also studied. Dehydration conditions significantly (p < 0.05) affected aw, texture (hardness, cohesiveness, adhesiveness, gumminess, springiness, and resilience) and color parameters (L*, a*, b*) of products, being higher than the effect of the gelling agent. Formulations were selected based on texture and aw criteria and sensory evaluated by appearance, color, texture, taste, and overall acceptability. Two formulations (one with 7% gelatin and 1.33% high methoxyl pectin content, and the other with 2% high methoxyl pectin and 4.67% gelatin content), both with low moisture content and vacuum-dried, exhibited good acceptability. These pecan oil-dulce de leche gummy candies would represent a healthier candy version, low in saturated fatty acids, and source of oleic acid.
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Affiliation(s)
- Natalia Ranalli
- Universidad Nacional de La Plata, Argentina; Universidad Nacional de La Plata, Argentina
| | | | - Alicia Noemí Califano
- Universidad Nacional de La Plata, Argentina; Universidad Nacional de La Plata, Argentina
| | - Silvina Cecilia Andrés
- Universidad Nacional de La Plata, Argentina; Universidad Nacional de La Plata, Argentina
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33
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Simultaneous extraction of oil and bioactive compounds from pecan nut using pressurized solvents. J Supercrit Fluids 2019. [DOI: 10.1016/j.supflu.2019.104598] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Özcan MM, Al Juhaimi F, Ghafoor K, Babiker EE, Özcan MM. Characterization of physico-chemical and bioactive properties of oils of some important almond cultivars by cold press and soxhlet extraction. Journal of Food Science and Technology 2019; 57:955-961. [PMID: 32123416 DOI: 10.1007/s13197-019-04128-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/27/2019] [Accepted: 10/07/2019] [Indexed: 10/25/2022]
Abstract
The oleic acid composition of almonds oils expressed by cold press varied from 73.56% in Cristomorto cultivar to 76.59% in Tuono while oleic acid in oils extracted by soxhlet method ranged from 71.86% in Cristomorto and 75.63% in Tuono cultivars. Also, oil from cold press extraction contained 19.51% and 21.86% linoleic acid for Ferragnes and Tuono almond cultivars, respectively, while 18.74 and 20.51% linoleic acid was recorded in Soxhlet extracted oil from Ferragnes and Tuono almonds, respectively. In addition, α-tocopherol contents of the oil samples varied significantly (p < 0.05) from 14.18 to 16.86 mg/100 g in Tuono and 15.71-17.96 mg/100 g in Ferragnes for cold-press and soxhlet extracted oils, respectively. β-Sitosterol composition of the oil obtained by cold press ranged from 157.94 (Tuono) and 171.68 mg/100 g (Cristomorto) while β-sitosterol content varied from 148.91 (Tuono) and 159.68 mg/100 g (Cristomorto) for oil extracted by Soxhlet method.
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Affiliation(s)
- Mehmet Musa Özcan
- 1Department of Food Engineering, Faculty of Agriculture, University of Selçuk, 42031 Konya, Turkey
| | - Fahad Al Juhaimi
- 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Kashif Ghafoor
- 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Elfadıl E Babiker
- 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Mustafa Mete Özcan
- 3Aydoğanlar High Vocational College, Selçuk University, Karapınar, Konya Turkey
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35
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Fu S, Wu W. Optimization of conditions for producing high‐quality oil and de‐oiled meal from almond seeds by water. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14050] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Shuting Fu
- College of Food Science Southwest University Chongqing People's Republic of China
| | - Wenbiao Wu
- College of Food Science Southwest University Chongqing People's Republic of China
- Academic Committee of the International Research Centre for Sustainable Built Environment of Chongqing University Chongqing People's Republic of China
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Gohil N, Bhattacharjee G, Khambhati K, Braddick D, Singh V. Corrigendum: Engineering Strategies in Microorganisms for the Enhanced Production of Squalene: Advances, Challenges and Opportunities. Front Bioeng Biotechnol 2019; 7:114. [PMID: 31192199 PMCID: PMC6547300 DOI: 10.3389/fbioe.2019.00114] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Accepted: 05/07/2019] [Indexed: 01/05/2023] Open
Abstract
[This corrects the article DOI: 10.3389/fbioe.2019.00050.].
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Affiliation(s)
- Nisarg Gohil
- School of Biological Sciences and Biotechnology, Institute of Advanced Research, Koba Institutional Area, Gandhinagar, India
| | - Gargi Bhattacharjee
- School of Biological Sciences and Biotechnology, Institute of Advanced Research, Koba Institutional Area, Gandhinagar, India
| | - Khushal Khambhati
- School of Biological Sciences and Biotechnology, Institute of Advanced Research, Koba Institutional Area, Gandhinagar, India
| | - Darren Braddick
- Department of R&D, Cementic S. A. S., Genopole, Paris, France
| | - Vijai Singh
- School of Biological Sciences and Biotechnology, Institute of Advanced Research, Koba Institutional Area, Gandhinagar, India
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37
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Evaluation of miscibility and polymorphism of synthetic and natural lipids for nanostructured lipid carrier (NLC) formulations by Raman mapping and multivariate curve resolution (MCR). Eur J Pharm Sci 2019; 135:51-59. [PMID: 31071439 DOI: 10.1016/j.ejps.2019.05.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2018] [Revised: 03/25/2019] [Accepted: 05/04/2019] [Indexed: 11/20/2022]
Abstract
Nanostructured lipid carriers (NLC) belong to youngest lipid-based nanocarrier class and they have gained increasing attention over the last ten years. NLCs are composed of a mixture of solid and liquid lipids, which solubilizes the active pharmaceutical ingredient, stabilized by a surfactant. The miscibility of the lipid excipients and structural changes (polymorphism) play an important role in the stability of the formulation and are not easily predicted in the early pharmaceutical development. Even when the excipients are macroscopically miscible, microscopic heterogeneities can result in phase separation during storage, which is only detected after several months of stability studies. In this sense, this work aimed to evaluate the miscibility and the presence of polymorphism in lipid mixtures containing synthetic (cetyl palmitate, Capryol 90®, Dhaykol 6040 LW®, Precirol ATO5® and myristyl myristate) and natural (beeswax, cocoa and shea butters, copaiba, sweet almond, sesame and coconut oils) excipients using Raman mapping and multivariate curve resolution - alternating least squares (MCR-ALS) method. The results were correlated to the macroscopic stability of the formulations. Chemical maps constructed for each excipient allowed the direct comparison among formulations, using standard deviation of the histograms and the Distributional Homogeneity Index (DHI). Lipid mixtures of cetyl palmitate/Capryol®; cetyl palmitate/Dhaykol®; myristyl myristate/Dhaykol® and myristyl myristate/coconut oil presented a single histogram distribution and were stable. The sample with Precirol®/Capryol® was not stable, although the histogram distribution was narrower than the samples with cetyl palmitate, indicating that miscibility was not the factor responsible for the instability. Structural changes before and after melting were identified for cocoa butter and shea butter, but not in the beeswax. Beeswax + copaiba oil sample was very homogenous, without polymorphism and stable over 6 months. Shea butter was also homogeneous and, in spite of the polymorphism, was stable. Formulations with cocoa butter presented a wider histogram distribution and were unstable. This paper showed that, besides the miscibility evaluation, Raman imaging could also identify the polymorphism of the lipids, two major issues in lipid-based formulation development that could help guide the developer understand the stability of the NLC formulations.
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38
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Gohil N, Bhattacharjee G, Khambhati K, Braddick D, Singh V. Engineering Strategies in Microorganisms for the Enhanced Production of Squalene: Advances, Challenges and Opportunities. Front Bioeng Biotechnol 2019; 7:50. [PMID: 30968019 PMCID: PMC6439483 DOI: 10.3389/fbioe.2019.00050] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2019] [Accepted: 03/01/2019] [Indexed: 12/20/2022] Open
Abstract
The triterpene squalene is a natural compound that has demonstrated an extraordinary diversity of uses in pharmaceutical, nutraceutical, and personal care industries. Emboldened by this range of uses, novel applications that can gain profit from the benefits of squalene as an additive or supplement are expanding, resulting in its increasing demand. Ever since its discovery, the primary source has been the deep-sea shark liver, although recent declines in their populations and justified animal conservation and protection regulations have encouraged researchers to identify a novel route for squalene biosynthesis. This renewed scientific interest has profited from immense developments in synthetic biology, which now allows fine-tuning of a wider range of plants, fungi, and microorganisms for improved squalene production. There are numerous naturally squalene producing species and strains; although they generally do not make commercially viable yields as primary shark liver sources can deliver. The recent advances made toward improving squalene output from natural and engineered species have inspired this review. Accordingly, it will cover in-depth knowledge offered by the studies of the natural sources, and various engineering-based strategies that have been used to drive the improvements in the pathways toward large-scale production. The wide uses of squalene are also discussed, including the notable developments in anti-cancer applications and in augmenting influenza vaccines for greater efficacy.
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Affiliation(s)
- Nisarg Gohil
- School of Biological Sciences and Biotechnology, Institute of Advanced Research, Koba Institutional Area, Gandhinagar, India
| | - Gargi Bhattacharjee
- School of Biological Sciences and Biotechnology, Institute of Advanced Research, Koba Institutional Area, Gandhinagar, India
| | - Khushal Khambhati
- School of Biological Sciences and Biotechnology, Institute of Advanced Research, Koba Institutional Area, Gandhinagar, India
| | - Darren Braddick
- Department of R&D, Cementic S. A. S., Genopole, Paris, France
| | - Vijai Singh
- School of Biological Sciences and Biotechnology, Institute of Advanced Research, Koba Institutional Area, Gandhinagar, India
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39
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Dean LL. Targeted and Non-Targeted Analyses of Secondary Metabolites in Nut and Seed Processing. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700479] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Lisa L. Dean
- Market Quality and Handling Research Unit; United States Department of Agriculture; Agricultural Research Service; Raleigh P.O. Box 7624 Raleigh, NC 27695-7624 USA
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40
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Kesen S, Amanpour A, Selli S. Comparative Evaluation of the Fatty Acids and Aroma Compounds in Selected Iranian Nut Oils. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800152] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Songul Kesen
- Department of Food Technology; Naci Topcuoglu Vocational High School; Gaziantep University; 27600 Gaziantep Turkey
| | - Asghar Amanpour
- Faculty of Agriculture; Department of Food Engineering; Cukurova University; 01330 Adana Turkey
- Department of Biotechnology; Institute of Natural and Applied Sciences; Cukurova University; 01330 Adana Turkey
| | - Serkan Selli
- Faculty of Agriculture; Department of Food Engineering; Cukurova University; 01330 Adana Turkey
- Department of Biotechnology; Institute of Natural and Applied Sciences; Cukurova University; 01330 Adana Turkey
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41
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Al Juhaimi F, Özcan MM, Ghafoor K, Babiker EE, Hussain S. Comparison of cold-pressing and soxhlet extraction systems for bioactive compounds, antioxidant properties, polyphenols, fatty acids and tocopherols in eight nut oils. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:3163-3173. [PMID: 30065427 PMCID: PMC6045996 DOI: 10.1007/s13197-018-3244-5] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/26/2018] [Accepted: 05/21/2018] [Indexed: 10/14/2022]
Abstract
Antioxidant activities of different nut oils ranged from 11.43 (peanut) to 65.58% (pistachio) in cold pressed oils whereas in case of soxhlet extracted oils they were in the range of 11.32 (hazelnut) to 51.28% (pistachio). β-Carotene contents of oils obtained by cold pressing and soxhlet extraction changed between 7.53 (almond) and 13.58 µg/100 g (pistachio). The highest total phenol contents (2.36 mg gallic acid equivalent/100 g) were observed in pistachio oils obtained by cold press. The oleic acid contents of cold pressed and soxhlet extracted oils were between 19.88 (walnut) and 69.43% (pecan) to 19.07 (walnut) and 68.53% (pecan), respectively. The linoleic acid contents of nut oils from cold press system vary between 12.78 (hazelnut) and 63.56% (walnut), whereas in case of soxhlet extraction, it changed between 11.78 (hazelnut) and 62.41% (walnut). The α-tocopherol contents of cold pressed nut oils changed between 0.07 (walnut) and 257.42 mg/kg (hazelnut) α-tocopherol contents of nut oils extracted by soxhlet extraction changed between 0.03 (pistachio) and 209.73 mg/kg (hazelnut). The catechin contents of cold pressed nut oils were between 0.56 (cashew) and 3.76 µg/100 g (pistachio), whereas that of soxhlet extracted oil varied between 0.64 (cashew) and 3.82 µg/100 g (cashew).
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Affiliation(s)
- Fahad Al Juhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, 11451 Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agricultural, Selcuk University, 42079 Konya, Turkey
| | - Kashif Ghafoor
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, 11451 Saudi Arabia
| | - Elfadıl E. Babiker
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, 11451 Saudi Arabia
| | - Shahzad Hussain
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, 11451 Saudi Arabia
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42
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Fernandes GD, Gómez-Coca RB, Pérez-Camino MC, Moreda W, Barrera-Arellano D. Chemical characterization of commercial and single-variety avocado oils. GRASAS Y ACEITES 2018. [DOI: 10.3989/gya.0110181] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
This work aimed to determine the major and minor compounds of avocado oils. Mono-varietal oils from the Bacon, Fuerte, Hass, and Pinkerton cultivars were obtained by means of an Abencor® system, while commercial oils from Brazil, Chile, Ecuador and New Zealand were purchased locally. The content of triacylglycerols, fatty acids, aliphatic and terpenic alcohols, desmethyl- methyl- and dimethyl-sterols, squalene and tocopherols were determined. The main triacylglycerols were those with ECN48. In addition, the oleic, palmitic and linoleic acids prevailed. Desmethyl-sterols were the principal minor compounds. Low amounts of aliphatic and terpenic alcohols were also found. Squalene concentrations were higher in Bacon, Fuerte and Pinkerton oils than in the other oils. The most abundant tocopherol was α-tocopherol. Partial least squares discriminant analysis made it possible to express the differences among the samples. To summarize, this work brings a different approach to the complete characterization of avocado oil.
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43
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Gorji N, Moeini R, Memariani Z. Almond, hazelnut and walnut, three nuts for neuroprotection in Alzheimer's disease: A neuropharmacological review of their bioactive constituents. Pharmacol Res 2017; 129:115-127. [PMID: 29208493 DOI: 10.1016/j.phrs.2017.12.003] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/15/2017] [Revised: 12/01/2017] [Accepted: 12/01/2017] [Indexed: 01/13/2023]
Abstract
An increase in the prevalence of Alzheimer's disease (AD) as a multifactorial neurodegenerative disorder is an almost obvious issue in the world. Researches on natural products for finding effective drugs to prevent the disease are in progress. There is special attention to the three types of nuts including almond, hazelnut and walnut in manuscripts of traditional Persian medicine (PM) as the preventive agents against brainatrophy and memory loss. The purpose of this study is a pharmacological review of their bioactive constituents and introducing the value of these nuts as the effective supplements and natural medicinal foods in AD patients. Databases including PubMed and ScienceDirect were searched in title, abstract and keywords from year 2000 to present for AD-related researches on these tree nuts, their major phytochemicals and their mechanisms of action. As result, almond, hazelnut and walnut provide macronutrients, micronutrients, and phytochemicals which affect several pathways in AD pathogenesis such as amyloidogenesis, tau phosphorylation, oxidative stress, cholinergic pathways, and some non-target mechanisms including cholesterol lowering and anti-inflammatory properties, as well as effect on neurogenesis. These nuts are recommended in PM for their brain-protective activity and particularly reversing brain atrophy in case of hazelnut. The therapeutical statements of PM scholars mentioned in their books are based on their clinical observations with support of a long history of experiences. Beyond the molecular activities attributed to the phytochemicals, the use of these tree nuts could be more considered in scientific researches as the effective nutrients for prevention or even management of AD.
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Affiliation(s)
- Narjes Gorji
- Traditional Medicine & Medical History Research Center, Health Research Center, Department of Persian Medicine, Babol University of Medical Sciences, Babol, Islamic Republic of Iran
| | - Reihaneh Moeini
- Traditional Medicine & Medical History Research Center, Health Research Center, Department of Persian Medicine, Babol University of Medical Sciences, Babol, Islamic Republic of Iran
| | - Zahra Memariani
- Traditional Medicine & Medical History Research Center, Health Research Center, Department of Persian Medicine, Babol University of Medical Sciences, Babol, Islamic Republic of Iran.
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