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Ma S, Bao Y, Xu M, Yu X, Jiang H. Effect of 3D printing and traditional molding on phenolic compounds and antioxidant activity in steamed bread. Food Chem 2024; 454:139699. [PMID: 38797101 DOI: 10.1016/j.foodchem.2024.139699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 04/01/2024] [Accepted: 05/14/2024] [Indexed: 05/29/2024]
Abstract
The production process of fermented black wheat steamed bread is closely related to the overall quality and nutritional content. In this study, we investigated the accuracy, product texture profile and antioxidant activity of fermented black wheat steamed bread samples produced by piston and spiral three-dimensional (3D) printers. The steaming process generally increased the total phenolic content and flavonoid content of the samples. The spiral 3D printer obtained samples with higher accuracy, total phenolic content up to 1960.43 Mg GAE/kg, and higher cellular antioxidant activity (CAA) content. The samples printed by the piston 3D printer showed higher total flavonoid content (575.75 Mg QE/kg), 2, 2'-azobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) values and 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) values. This study shows that antioxidant-rich health foods can be prepared using 3D printed black wheat flour. The choice of 3D printing method affects the overall quality and nutritional content of the final product.
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Affiliation(s)
- Shu Ma
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Yanru Bao
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Ming Xu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Xiuzhu Yu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Hao Jiang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.
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Ribeiro da Silva Lima L, Barros Santos MC, P. Gomes PW, Fernández-Ochoa Á, Simões Larraz Ferreira M. Overview of the Metabolite Composition and Antioxidant Capacity of Seven Major and Minor Cereal Crops and Their Milling Fractions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:19197-19218. [PMID: 38803291 PMCID: PMC11363145 DOI: 10.1021/acs.jafc.4c01312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2024] [Revised: 05/20/2024] [Accepted: 05/21/2024] [Indexed: 05/29/2024]
Abstract
Cereal grains play an important role in human health as a source of macro- and micronutrients, besides phytochemicals. The metabolite diversity was investigated in cereal crops and their milling fractions by untargeted metabolomics ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) of 69 samples: 7 species (barley, oat, pearl millet, rye, sorghum, triticale, and wheat), 23 genotypes, and 4 milling fractions (husk, bran, flour, and wholegrain). Samples were also analyzed by in vitro antioxidant activity. UHPLC-MS/MS signals were processed using XCMS, and metabolite annotation was based on SIRIUS and GNPS libraries. Bran and husk showed the highest antioxidant capacity and phenolic content/diversity. The major metabolite classes were phenolic acids, flavonoids, fatty acyls, and organic acids. Sorghum, millet, barley, and oats showed distinct metabolite profiles, especially related to the bran fraction. Molecular networking and chemometrics provided a comprehensive insight into the metabolic profiling of cereal crops, unveiling the potential of coproducts and super cereals such as sorghum and millet as sources of polyphenols.
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Affiliation(s)
- Luciana Ribeiro da Silva Lima
- Laboratory
of Bioactives, Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro
(UNIRIO), Rio de Janeiro 22290-240, Brazil
- Center
of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO, Rio de
Janeiro 22290-240, Brazil
| | - Millena C. Barros Santos
- Bordeaux
Metabolome-MetaboHUB, INRAE Bordeaux Nouvelle-Aquitaine,
UMR1332 BFP, Villenave
d’Ornon 33882, France
| | - Paulo Wender P. Gomes
- Collaborative
Mass Spectrometry Innovation Center, Skaggs School of Pharmacy &
Pharmaceutical Sciences, University of California
San Diego, 9500 Gilman
Drive, La Jolla, San Diego, California 92093-0751, United States
| | - Álvaro Fernández-Ochoa
- Department
of Analytical Chemistry, Faculty of Sciences, University of Granada, Granada 18071, Spain
| | - Mariana Simões Larraz Ferreira
- Laboratory
of Bioactives, Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro
(UNIRIO), Rio de Janeiro 22290-240, Brazil
- Center
of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO, Rio de
Janeiro 22290-240, Brazil
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3
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Drissi BE, Mahdi I, Ortaakarsu AB, Abdelfattah MAO, Bakrim WB, Khatib S, Mahmoud MF, Bouissane L, Sobeh M. Cubeb ( Piper cubeba L.): nutritional value, phytochemical profiling and dermacosmeceutical properties. Front Nutr 2024; 11:1352548. [PMID: 38835963 PMCID: PMC11148373 DOI: 10.3389/fnut.2024.1352548] [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: 01/05/2024] [Accepted: 03/05/2024] [Indexed: 06/06/2024] Open
Abstract
Introduction Cubeb, Piper cubeba L., has been used for centuries in traditional medicine and culinary practices, with a wide range of biological and pharmacological activities. Objective Herein, we determined the phytochemical profile, mineral, fatty acids, and amino acid contents of P. cubeba berries and assessed the dermacosmeceutical properties of their water extract and essential oil (EO). These included assessing their antioxidant and antibacterial activities as well as their in vitro inhibitory activities against tyrosinase and elastase enzymes. In addition, molecular docking and molecular dynamics studies were performed on the major identified compounds of the EO. Results and discussion A total of forty-three compounds belonging to organic acids, phenolic acids and flavonoids were found in the water extract, while 36 volatile compounds were identified in the EO with Z-isoeugenol, dihydroeugenol, β-pinene, E-caryophyllene, and 1,8-cineole as major constituents. The berries were found to be rich in sodium and iron, have moderate zinc content along with low contents of total nitrogen, phosphorus, and potassium. Amino acid analysis revealed a considerable concentration of isoleucine and phenylalanine, whereas 11,14,17-eicosatrienoic acid and linoleic acid were identified as the major fatty acids. In the DPPH and FRAP assays, the water extract elicited considerable antioxidant activity compared to the reference compounds. Enzyme inhibitory assays revealed that the EO had a potential to inhibit tyrosinase and elastase enzymes with IC50 values of 340.56 and 86.04 μg/mL, respectively. The water extract and EO completely inhibited the bacterial growth at MIC of 50 mg/mL and 20%, respectively. At sub-MIC concentrations, the extract and the EO substantially reduced the biofilm formation by up to 26.63 and 77.77%, respectively, as well as the swimming and swarming motilities in a dose-dependent manner. Molecular docking and molecular dynamics showed that the five main components of P. cubeba EO could be the major contributors to the elastase and tyrosinase inhibitory effect. Conclusion This study emphasizes the promising potential of P. cubeba as a valuable source of natural compounds that can be utilized for the development of innovative pharmaceuticals, dietary supplements, and dermacosmeceutical agents.
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Affiliation(s)
- Badr Eddine Drissi
- AgroBioSciences Program, College of Agriculture and Environmental Sciences, University Mohammed VI Polytechnic, Ben Guerir, Morocco
- Molecular Chemistry, Materials and Catalysis Laboratory, Faculty of Sciences and Technologies, Sultan Moulay Slimane University, Beni-Mellal, Morocco
| | - Ismail Mahdi
- AgroBioSciences Program, College of Agriculture and Environmental Sciences, University Mohammed VI Polytechnic, Ben Guerir, Morocco
| | | | - Mohamed A O Abdelfattah
- College of Engineering and Technology, American University of the Middle East, Egaila, Kuwait
| | - Widad Ben Bakrim
- AgroBioSciences Program, College of Agriculture and Environmental Sciences, University Mohammed VI Polytechnic, Ben Guerir, Morocco
| | - Sohaib Khatib
- AgroBioSciences Program, College of Agriculture and Environmental Sciences, University Mohammed VI Polytechnic, Ben Guerir, Morocco
- Molecular Chemistry, Materials and Catalysis Laboratory, Faculty of Sciences and Technologies, Sultan Moulay Slimane University, Beni-Mellal, Morocco
| | - Mona F Mahmoud
- Department of Pharmacology and Toxicology, Faculty of Pharmacy, Zagazig University, Zagazig, Egypt
| | - Latifa Bouissane
- Molecular Chemistry, Materials and Catalysis Laboratory, Faculty of Sciences and Technologies, Sultan Moulay Slimane University, Beni-Mellal, Morocco
| | - Mansour Sobeh
- AgroBioSciences Program, College of Agriculture and Environmental Sciences, University Mohammed VI Polytechnic, Ben Guerir, Morocco
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Kaszuba J, Jańczak-Pieniążek M, Migut D, Kapusta I, Buczek J. Comparison of the Antioxidant and Sensorial Properties of Kvass Produced from Mountain Rye Bread with the Addition of Selected Plant Raw Materials. Foods 2024; 13:357. [PMID: 38338493 PMCID: PMC10855404 DOI: 10.3390/foods13030357] [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: 12/12/2023] [Revised: 01/04/2024] [Accepted: 01/18/2024] [Indexed: 02/12/2024] Open
Abstract
Consumers' growing awareness of healthy nutrition results in an increase in demand for the production of beverages with health-promoting properties. An example of such a product is kvass produced in the fermentation process. This research aimed to determine the impact of plant additives on the antioxidant and sensorial properties of kvass made from bread based on mountain rye flour. The bread extract was fermented at different temperatures (28 and 34 °C). Additives of 3, 5, and 10% were used in the tests, which included black chokeberry juice and infusion, sea buckthorn fruit juice and infusion, and peppermint leaf infusion. A higher fermentation temperature in the production process resulted in an improvement in the organoleptic and antioxidant properties of the tested kvasses. The highest antioxidant activity was demonstrated by kvass with the addition of 10% black chokeberry juice (0.734 µmol Trolox g-1 (ABTS), 4.90 µmol of Trolox g-1 (DPPH)), and a peppermint leaf infusion (0.773 µmol Trolox g-1 (ABTS), 4.71 µmol Trolox g-1 (DPPH)). The conditions of kvass production and the type and amount of the additive influenced the selected physicochemical parameters of the obtained kvasses. The chromatographic analysis confirmed the content of 13 phenolic compounds in kvass with the addition of black chokeberry juice, which was 1.68-1.73 mg/100 mL of the finished product with a 10% share of the additive. The 11 phenolic compounds in kvass with the addition of peppermint infusion were confirmed for 7.65-6.86 mg/100 mL of the finished product with 10% of the additive. Kvass enriched with additives from black chokeberry fruit and peppermint leaves may be a promising new category of functional beverages with health-promoting properties resulting from the content of polyphenol compounds. It could be a better base for enrichment with raw materials that are richer in these compounds than pasteurized products.
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Affiliation(s)
- Joanna Kaszuba
- Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, College of Natural Science, University of Rzeszow, Zelwerowicza Street 4, 35-601 Rzeszow, Poland;
| | - Marta Jańczak-Pieniążek
- Department of Crop Production, Institute of Agricultural Sciences, Environment Management and Protection, College of Natural Science, University of Rzeszow, Zelwerowicza Street 4, 35-601 Rzeszow, Poland; (M.J.-P.); (D.M.); (J.B.)
| | - Dagmara Migut
- Department of Crop Production, Institute of Agricultural Sciences, Environment Management and Protection, College of Natural Science, University of Rzeszow, Zelwerowicza Street 4, 35-601 Rzeszow, Poland; (M.J.-P.); (D.M.); (J.B.)
| | - Ireneusz Kapusta
- Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, College of Natural Science, University of Rzeszow, Zelwerowicza Street 4, 35-601 Rzeszow, Poland;
| | - Jan Buczek
- Department of Crop Production, Institute of Agricultural Sciences, Environment Management and Protection, College of Natural Science, University of Rzeszow, Zelwerowicza Street 4, 35-601 Rzeszow, Poland; (M.J.-P.); (D.M.); (J.B.)
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Mittal RK, Mishra R, Sharma V, Purohit P. Bioactive Exploration in Functional Foods: Unlocking Nature's Treasures. Curr Pharm Biotechnol 2024; 25:1419-1435. [PMID: 38031768 DOI: 10.2174/0113892010282580231120041659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2023] [Revised: 10/25/2023] [Accepted: 11/10/2023] [Indexed: 12/01/2023]
Abstract
BACKGROUND Functional foods offer an appealing way to improve health and prevent chronic diseases, and this subject has received much attention lately. They are effective in preventing chronic diseases like cancer, diabetes, heart disease, and obesity, according to research. OBJECTIVE This work presents an in-depth analysis of functional foods, covering key challenges from a scientific, legal, and commercial perspective. METHODS Multiple databases were searched to find studies on functional foods included in the systematic literature review. Various aspects of functional foods, from their classification, impact on human wellness, effectiveness in inhibiting chronic diseases, the regulatory environment, global market trends, and industry challenges, are all clarified in this thorough review. RESULTS This study aims to enhance understanding and establish a pathway for functional foods to be acknowledged as valid choices in the field of dietary supplements. It provides a thorough investigation of bioactive compounds present in functional foods, including but not limited to polyphenols, carotenoids, omega fatty acids, prebiotics, probiotics, and dietary fiber, along with an overview of their potential to mitigate chronic illnesses. We engage in an in-depth exploration of regulatory frameworks, shed light on groundbreaking research advancements, and meticulously examine strategies for commercialization and the variety of global challenges that accompany them. Establishing scientific consensus, navigating complex regulatory processes, dealing with skeptical consumers, and rising levels of competition are all problems that need to be solved in this field. CONCLUSION The field of functional foods can advance further, promoting better public health outcomes, by deeply comprehending and addressing these complex dimensions.
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Affiliation(s)
- Ravi K Mittal
- Department of Pharmacy, Galgotias College of Pharmacy, Greater Noida, Uttar Pradesh, 201310, India
| | - Raghav Mishra
- Department of Pharmacy, GLA University, Mathura-281406, Uttar Pradesh, India
| | - Vikram Sharma
- Department of Pharmacy, Galgotias College of Pharmacy, Greater Noida, Uttar Pradesh, 201310, India
| | - Priyank Purohit
- School of Pharmacy, Graphic Era Hill University, Dehradun, Uttarakhand, 248002, India
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Sardella C, Capo L, Adamo M, Donna M, Ravetto Enri S, Vanara F, Lonati M, Mucciarelli M, Blandino M. The cultivation of rye in marginal Alpine environments: a comparison of the agronomic, technological, health and sanitary traits of local landraces and commercial cultivars. FRONTIERS IN PLANT SCIENCE 2023; 14:1130543. [PMID: 37235035 PMCID: PMC10208067 DOI: 10.3389/fpls.2023.1130543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Accepted: 03/23/2023] [Indexed: 05/28/2023]
Abstract
Rye is a secondary crop that is characterized by a higher tolerance to climatically less favorable conditions than other cereal species. For this reason, rye was historically used as a fundamental raw material for bread production and as a supply of straw in northern parts of Europe as well as in mountain environments, such as Alpine valleys, where locally adapted landraces have continued to be cultivated over the years. In this study, rye landraces collected in different valleys in the Northwest Italian Alps have been selected as the most genetically isolated within their geographical contexts and cultivated in two different marginal Alpine environments. The traits concerning their agronomy, mycotoxin contamination, bioactive content, as well as their technological and baking quality were assessed to characterize and compare rye landraces with commercial wheat and rye cultivars. Rye cultivars showed the same grain yield level as wheat in both environments. Only the genotype selected from the Maira Valley was characterized by tall and thin culms and a proneness to lodging, thereby resulting in a lower yield capacity. Among the rye cultivars, the hybrid one presented the highest yield potential, but also the highest susceptibility to the occurrence of ergot sclerotia. However, the rye cultivars, especially the landraces, were characterized by higher concentrations of minerals, soluble fibers, and soluble phenolic acids, and thus both their flours and breads had superior antioxidant properties. A 40% substitution of refined wheat flour with whole-grain rye flour led to a higher dough water absorption and a lower stability, thereby resulting in lower loaf volumes and darker products. Agronomically and qualitatively speaking, the rye landraces diverged significantly from the conventional rye cultivars, thus reflecting their genetic distinctiveness. The landrace from the Maira Valley shared a high content in phenolic acids and good antioxidant properties with the one from the Susa Valley and, when combined with wheat flour, turned out to be the most suitable for bread making. Overall, the results have highlighted the suitability of reintroducing historic rye supply chains, based on the cultivation of local landraces in marginal environments and the production of value-added bakery goods.
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Affiliation(s)
- Claudia Sardella
- Department of Agricultural, Forest and Food Sciences, University of Turin, Turin, Italy
| | - Luca Capo
- Department of Agricultural, Forest and Food Sciences, University of Turin, Turin, Italy
| | - Martino Adamo
- Department of Life Sciences and Systems Biology, University of Turin, Turin, Italy
| | - Matteo Donna
- Department of Agricultural, Forest and Food Sciences, University of Turin, Turin, Italy
| | - Simone Ravetto Enri
- Department of Agricultural, Forest and Food Sciences, University of Turin, Turin, Italy
| | - Francesca Vanara
- Department of Agricultural, Forest and Food Sciences, University of Turin, Turin, Italy
| | - Michele Lonati
- Department of Agricultural, Forest and Food Sciences, University of Turin, Turin, Italy
| | - Marco Mucciarelli
- Department of Life Sciences and Systems Biology, University of Turin, Turin, Italy
| | - Massimo Blandino
- Department of Agricultural, Forest and Food Sciences, University of Turin, Turin, Italy
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Nardini M. An Overview of Bioactive Phenolic Molecules and Antioxidant Properties of Beer: Emerging Trends. Molecules 2023; 28:molecules28073221. [PMID: 37049984 PMCID: PMC10096009 DOI: 10.3390/molecules28073221] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 03/31/2023] [Accepted: 04/02/2023] [Indexed: 04/14/2023] Open
Abstract
Beer is one of the oldest and most common beverages worldwide. The phenolic contents and antioxidant properties of beer are crucial factors in evaluating its nutritional quality. Special beers brewed with the addition of adjuncts are gaining in consumer preference, in response to demands for healthy food and new gustatory and olfactory stimuli. Many studies recently dealt with functional beers brewed with the addition of adjuncts. This review focuses on bioactive molecules, particularly the composition of phenolic compounds, and the antioxidant activity of beer. The current knowledge concerning the effect of the addition of adjuncts in the form of fruit, vegetables, herbs, and natural foods on the polyphenol content, antioxidant properties, and phenolic profile of beer is reviewed, with an outline of the emerging trends in brewing processes. Future studies need to complete the identification and characterization of the bioactive molecules in beer, as well as studying their absorption and metabolic fate in humans.
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Affiliation(s)
- Mirella Nardini
- CREA, Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
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Rathod NB, Elabed N, Punia S, Ozogul F, Kim SK, Rocha JM. Recent Developments in Polyphenol Applications on Human Health: A Review with Current Knowledge. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12061217. [PMID: 36986905 PMCID: PMC10053535 DOI: 10.3390/plants12061217] [Citation(s) in RCA: 27] [Impact Index Per Article: 27.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/04/2023] [Accepted: 03/06/2023] [Indexed: 06/01/2023]
Abstract
Polyphenol has been used in treatment for some health disorders due to their diverse health promoting properties. These compounds can reduce the impacts of oxidation on the human body, prevent the organs and cell structure against deterioration and protect their functional integrity. The health promoting abilities are attributed to their high bioactivity imparting them high antioxidative, antihypertensive, immunomodulatory, antimicrobial, and antiviral activity, as well as anticancer properties. The application of polyphenols such as flavonoids, catechin, tannins, and phenolic acids in the food industry as bio-preservative substances for foods and beverages can exert a superb activity on the inhibition of oxidative stress via different types of mechanisms. In this review, the detailed classification of polyphenolic compunds and their important bioactivity with special focus on human health are addressed. Additionally, their ability to inhibit SARS-CoV-2 could be used as alternative therapy to treat COVID patients. Inclusions of polyphenolic compounds in various foods have demonstrated their ability to extend shelf life and they positive impacts on human health (antioxidative, antihypertensive, immunomodulatory, antimicrobial, anticancer). Additionally, their ability to inhibit the SARS-CoV-2 virus has been reported. Considering their natural occurrence and GRAS status they are highly recommended in food.
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Affiliation(s)
- Nikheel Bhojraj Rathod
- Post-Graduate Institute of Post-Harvest Technology and Management, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Roha 402 116, India
| | - Nariman Elabed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, BP 77-1054 Amilcar, Carthage 1054, Tunisia
| | - Sneh Punia
- Department of Food, Nutrition and Packaging Sciences, Clemoson University, Clemosn, SC 29634, USA
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey
- Biotechnology Research and Application Center, Cukurova University, 01330 Adana, Turkey
| | - Se-Kwon Kim
- Department of Marine Science & Convergence Engineering, College of Science & Technology, Hanyang University, ERICA Campus, Ansan 11558, Republic of Korea
| | - João Miguel Rocha
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
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Alamri ES, El Rabey HA, Alzahrani OR, Almutairi FM, Attia ES, Bayomy HM, Albalwi RA, Rezk SM. Enhancement of the Protective Activity of Vanillic Acid against Tetrachloro-Carbon (CCl 4) Hepatotoxicity in Male Rats by the Synthesis of Silver Nanoparticles (AgNPs). MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238308. [PMID: 36500401 PMCID: PMC9737075 DOI: 10.3390/molecules27238308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 11/22/2022] [Accepted: 11/22/2022] [Indexed: 11/30/2022]
Abstract
In the current study, the hepatoprotective activity of vanillic acid, silymarin, and vanillic acid-loaded silver nanoparticles (AgNPs) against CCl4-induced hepatotoxicity was tested in male rats for four weeks. Thirty male rats were divided into five groups (n = 6). The 1st group was a negative control, the 2nd group was a positive control, the 3rd group was treated with 100 mg/kg b.w. of vanillic acid, the 4th group was treated with 100 mg/kg b.w. of vanillic acid-AgNPs, and the 5th group was treated with 50 mg/kg b.w. of silymarin. The CCl4-induced hepatic toxicity in the 2nd group was revealed by the liver function and all other biochemical tests. Liver enzymes, bilirubin, lipid peroxidation, lactate dehydrogenase, and interleukin-6 were elevated, whereas, total protein, antioxidant enzymes, and irisin were decreased compared to the negative control. The hepatic tissues were also injured as a result of the CCl4-induced hepatotoxicity. Treating the hepatotoxic rats with vanillic acid moderately protected the rats of the 3rd group, whereas treatment with vanillic AgNPs and silymarin in G4 and G5, respectively, greatly protected the rats against the CCl4 hepatotoxicity, approaching the normal biochemical levels and liver tissue appearance. The biochemical tests were confirmed by the histological investigations of liver tissue.
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Affiliation(s)
- Eman S. Alamri
- Department of Nutrition and Food Science, University of Tabuk, Tabuk 47512, Saudi Arabia
| | - Haddad A. El Rabey
- Biochemistry Department, Faculty of Science, University of Tabuk, Tabuk 47512, Saudi Arabia
- Bioinformatics Department, Genetic Engineering and Biotechnology Research Institute, University of Sadat City, Sadat City 32897, Egypt
- Correspondence:
| | | | - Fahad M. Almutairi
- Biochemistry Department, Faculty of Science, University of Tabuk, Tabuk 47512, Saudi Arabia
| | - Eman S. Attia
- National Nutrition Institute, Ministry of Health, Cairo 4262114, Egypt
| | - Hala M. Bayomy
- Department of Nutrition and Food Science, University of Tabuk, Tabuk 47512, Saudi Arabia
- Department of Food Science and Technology, Damanhour University, Damanhour 22511, Egypt
| | - Renad A. Albalwi
- Department of Nutrition and Food Science, University of Tabuk, Tabuk 47512, Saudi Arabia
| | - Samar M. Rezk
- Clinical Nutrition Department, Mahalla Hepatology Teaching Hospital, El-Mahalla El-Kubra 4260010, Egypt
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10
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Calvi A, Preiti G, Poiana M, Marconi O, Gastl M, Zarnkow M. Multi-Response Optimization of the Malting Process of an Italian Landrace of Rye ( Secale cereale L.) Using Response Surface Methodology and Desirability Function Coupled with Genetic Algorithm. Foods 2022; 11:foods11223561. [PMID: 36429155 PMCID: PMC9689978 DOI: 10.3390/foods11223561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 10/30/2022] [Accepted: 11/07/2022] [Indexed: 11/11/2022] Open
Abstract
Rye is used in some applications in the food and beverage industry and for the preparation of functional foods. It is an interesting raw material in malting and brewing due to its characteristic contribution to the beer's color, turbidity, foam and aroma. The aim of this work was to optimize the micro-malting process of a rye landrace. The response surface methodology (RSM) was applied to study the influence of three malting parameters (germination time, germination temperature and degree of steeping) on the quality traits of malted rye. Long germination times at high temperatures resulted in an increase in the extract and Kolbach index. The model for the apparent attenuation limit showed a particular pattern, whereby time and temperature inversely influenced the response. The lowest viscosities were determined in the worts produced from highly modified malts. Optimization of the variables under study was achieved by means of a desirability function and a genetic algorithm. The two methodologies provided similar results. The best combination of parameters to optimize the malting process on the rye landrace under study was achieved at 6 days, 12 °C and 44 g/100 g.
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Affiliation(s)
- Antonio Calvi
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89122 Reggio Calabria, Italy
- Correspondence: ; Tel.: +39-320-8012298
| | - Giovanni Preiti
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89122 Reggio Calabria, Italy
| | - Marco Poiana
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89122 Reggio Calabria, Italy
| | - Ombretta Marconi
- Italian Brewing Research Centre, University of Perugia, via San Costanzo s.n.c., 06126 Perugia, Italy
| | - Martina Gastl
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany
| | - Martin Zarnkow
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany
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11
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Ikram A, Saeed F, Afzaal M, Abdullah M, Niaz B, Asif Khan M, Hussain M, Adnan Nasir A, Siddeeg A. Comparative study of biochemical properties, anti-nutritional profile, and antioxidant activity of newly developed rye variants. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2053708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Ali Ikram
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Farhan Saeed
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Abdullah
- Wheat Research Institute, Ayub Agriculture Research Institute, Faisalabad, Pakistan
| | - Bushra Niaz
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Asif Khan
- Department of Food Science & Technology, The Islamia University of Bahawalpur, Bahawalpur, Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Adnan Adnan Nasir
- Department of Food and Nutritional Sciences, The University of Chenab Gujrat, Pakistan
| | - Azhari Siddeeg
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
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Abstract
Rye (Secale cereale L.) is abundantly cultivated in countries like Europe and North America, particularly in regions where soil and climate conditions are unfavorable for the growth of other cereals. Among all the cereals generally consumed by human beings, rye grains are characterized by the presence of the highest content of fiber. They are also a rich source of many phytochemical compounds, which are mainly distributed in the outer parts of the grain. This review focuses on the current knowledge regarding the characteristics of rye bran and wholemeal rye flour, as well as their applications in the production of both food and nonfood products. Previous studies have shown that the physicochemical properties of ground rye products are determined by the type of milling technique used to grind the grains. In addition, the essential biologically active compounds found in rye grains were isolated and characterized. Subsequently, the possibility of incorporating wholemeal rye flour, rye bran, and other compounds extracted from rye bran into different industrial products is discussed.
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Kaur P, Singh Sandhu K, Singh Purewal S, Kaur M, Kumar Singh S. Rye: A wonder crop with industrially important macromolecules and health benefits. Food Res Int 2021; 150:110769. [PMID: 34865784 DOI: 10.1016/j.foodres.2021.110769] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 09/16/2021] [Accepted: 10/18/2021] [Indexed: 01/21/2023]
Abstract
Rye (Secale cereale) is a rich source of macromolecules, especially starch, fiber, and proteins which encourages the researchers and industries to use it for various purposes including bakery products, beverages and edible films formulation. However, despite many nutritional and health benefiting properties, rye has not been explored up to its full potential. Interest of consumers in formulating foods with high fiber and phenolic compounds has generated our interest in compiling the detailed information on rye. The present review on rye grains summarizes the existing scientific data on rye macronutrients (starch, arabinoxylan, β-glucan, fructan and proteins) and their corresponding industrial importance. Detailed description in this review unfolds the potential of rye grains for human nutrition. This review provides comprehensive knowledge and fills the remaining gap between the previous and latest scientific findings. Comprehensive information on rye nutrients along with health benefits will help to open a new era for scientific world and industrial sectors.
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Affiliation(s)
- Pinderpal Kaur
- Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India
| | - Kawaljit Singh Sandhu
- Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India.
| | - Sukhvinder Singh Purewal
- Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India
| | - Maninder Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
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15
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Németh R, Tömösközi S. Rye: Current state and future trends in research and applications. ACTA ALIMENTARIA 2021. [DOI: 10.1556/066.2021.00162] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Abstract
After wheat, rye is the second most important raw material for bread and bakery products, and it is one of the most excellent sources of dietary fibres and bioactive compounds. Besides, rye is utilised in more and more other food products as well, such as breakfast cereals, porridges, pasta, snack products, etc. Interestingly, its production is decreasing worldwide, probably because of the expansion of other cereals (e.g. triticale), but also the effect of climate change can also play a role therein. However, there is no doubt that scientific research aimed at studying the possible health benefits and the potential of rye in the development of novel food products has intensified over the past decade.
The aim of our paper is to make a comprehensive review of the latest results on the compositional and technological properties of rye that fundamentally influence its utilisation for food purposes. Furthermore, this review aims to identify the current development directions and trends of rye products.
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Affiliation(s)
- R. Németh
- Research Group of Cereal Science and Food Quality, Department of Applied Biotechnology and Food Science, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, Műegyetem rkp. 3., 1111, Budapest, Hungary
| | - S. Tömösközi
- Research Group of Cereal Science and Food Quality, Department of Applied Biotechnology and Food Science, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, Műegyetem rkp. 3., 1111, Budapest, Hungary
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Unraveling the Bioactive Profile, Antioxidant and DNA Damage Protection Potential of Rye ( Secale cereale) Flour. Antioxidants (Basel) 2021; 10:antiox10081214. [PMID: 34439463 PMCID: PMC8389031 DOI: 10.3390/antiox10081214] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2021] [Revised: 07/22/2021] [Accepted: 07/24/2021] [Indexed: 01/11/2023] Open
Abstract
Six different solvents were used as extraction medium (water, methanol, ethanol, acidified methanol, benzene and acetone) to check their phenolics extraction efficacy from flour of two rye cultivars. Rye extracts with different solvents were further analyzed for the estimation of phytochemicals and antioxidant properties. Different tests (TPC, TAC, DPPH, FRAP, ABTS, RPA and CTC) were performed to check the antioxidant properties and tannin contents in extracts. A bioactive profile of a rye cultivar indicated the presence of total phenolic compounds (0.08-2.62 mg GAE/g), total antioxidant capacity (0.9-6.8 mg AAE/g) and condensed tannin content (4.24-9.28 mg CE/100 g). HPLC was done to check phenolics in rye extract with the best solvent (water), which indicated the presence of Catechol (91.1-120.4 mg/100 g), resorcinol (52-70.3 mg/100 g), vanillin (1.3-5.5 mg/100 g), ferulic acid (1.4-1.5 mg/100 g), quercetin (4.6-4.67 mg/100 g) and benzoic acid (5.3 mg/100 g) in rye extracts. The presence of DNA damage protection potential in rye extracts indicates its medicinal importance. Rye flour could be utilized in the preparation of antioxidant-rich health-benefiting food products.
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Encapsulation of Grape Seed Extract in Rye Flour and Whey Protein–Based Electrospun Nanofibers. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02627-w] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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18
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Study on optimization of ultrasonic assisted extraction of phenolic compounds from rye bran. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110243] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Iftikhar M, Zhang H, Iftikhar A, Raza A, Khan M, Sui M, Wang J. Comparative assessment of functional properties, free and bound phenolic profile, antioxidant activity, and in vitro bioaccessibility of rye bran and its insoluble dietary fiber. J Food Biochem 2020; 44:e13388. [PMID: 32754957 DOI: 10.1111/jfbc.13388] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 06/07/2020] [Accepted: 06/25/2020] [Indexed: 01/09/2023]
Abstract
In cereals, 95% of dietary fiber is associated with phenolic compounds. The present study examined the functional properties, phenolic composition, antioxidant activity, and in vitro bioaccessibility of phenolics and flavonoids present in rye bran (RB) and its insoluble dietary fiber (IDF). Compared to RB, higher functional properties (WHC, WRC, and OHC) were represented by IDF due to its porous structure. The IDF contained lower free but higher bound phenolics and flavonoids content as compared to RB, whereas highest total phenolics (556.6 mg GAE/100 g) and flavonoids (378.3 mg RE/100 g) content were observed in IDF. Results had identified significant differences (p < .05) in phenolic acids composition between RB and IDF determined by HPLC-MS and the total phenolic acids were higher in IDF. The antioxidant capacity of IDF was higher than RB in DPPH, FRAP, ABTS, and reducing power assay. However, the in vitro phenolics and flavonoids bioaccessibility of IDF was much lower because of its high content of bound phenolics and flavonoids. PRACTICAL APPLICATIONS: A successful comparative study between RB and its IDF has been conducted in this research work that edifies the health benefits associated with the phytochemicals linked with RB and IDF. The present study also carries rich information regarding the cereal chemistry of RB that truly facilitates the food developers to specifically focus on the bioaccessibility of phenolic compounds present in IDF and RB. The findings about the functional properties and antioxidant capacities of RB and its IDF can also open new research horizons when dealing with food product development tasks, specifically related to therapeutic and medically tailored meals for the targeted customers.
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Affiliation(s)
- Maryam Iftikhar
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing, China
| | - Huijuan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing, China
| | - Asra Iftikhar
- Department of Pharmacy, Faculty of Pharmaceutical sciences, The University of Faisalabad (TUF), Faisalabad, Pakistan
| | - Ali Raza
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing, China
| | - Majid Khan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing, China
| | - Miao Sui
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing, China
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing, China
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