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Ismayati M, Fatah NAN, Ernawati EE, Juliandri, Kusumaningrum WB, Lubis MAR, Fatriasari W, Solihat NN, Sari FP, Halim A, Cholilie IA, Tobimatsu Y. Antioxidant and UV-blocking activity of PVA/tannin-based bioplastics in food packaging application. Int J Biol Macromol 2024; 257:128332. [PMID: 38043664 DOI: 10.1016/j.ijbiomac.2023.128332] [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: 07/03/2023] [Revised: 09/29/2023] [Accepted: 11/17/2023] [Indexed: 12/05/2023]
Abstract
In this study, bioplastics with antioxidant and UV protection properties based on tannin and PVA were created for packaging uses. Using a hot water extraction method at various extraction temperatures (60-100 °C), tannins were removed from the bark of Acacia mangium. Tannins with the best antioxidant activity were extracted at 80 °C. In order to create bioplastic formulations (PVA/Tannins), the extract is then employed. The non-heating bioplastic method's preparation (M3) stage produced the highest levels of antioxidant activity. Therefore, subsequent tests were conducted using the non-heating method (M3). On the opacity, UV protective activity, antioxidant capacity, mechanical strength, thermal stability, and water vapor permeability of the resultant bioplastics, the impact of tannin concentration (0.1-0.5 g) was examined. The findings of the experiments demonstrate that PVA/Tannin bioplastics are less transparent than pure PVA. The PVA/tannin bioplastics that are formed, on the whole, show strong antioxidant and UV protection action. Comparing PVA/Tannin bioplastics to pure PVA also revealed a small improvement in thermal stability and tensile strength. In PVA bioplastics with resistant tannins, moisture content was marginally greater even at low tannin concentrations (0.1 g). Based on the findings, bioplastics made from PVA and the tannin A. mangium have the potential to be used to create packaging that is UV and active antioxidant resistant. It can be applied as the second (inner) layer of the primary packaging to protect food freshness and nutrition due to their antioxidant activity.
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Affiliation(s)
- Maya Ismayati
- Research Center for Biomass and Bioproducts, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), Jl. Raya Bogor KM 46, Cibinong Bogor, Jawa Barat 16911, Indonesia.
| | - Netha Amelia Nur Fatah
- Physical Chemistry Laboratory, Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang, Indonesia
| | - Engela Evy Ernawati
- Physical Chemistry Laboratory, Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang, Indonesia
| | - Juliandri
- Physical Chemistry Laboratory, Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang, Indonesia
| | - Wida Banar Kusumaningrum
- Research Center for Biomass and Bioproducts, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), Jl. Raya Bogor KM 46, Cibinong Bogor, Jawa Barat 16911, Indonesia
| | - Muhammad Adly R Lubis
- Research Center for Biomass and Bioproducts, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), Jl. Raya Bogor KM 46, Cibinong Bogor, Jawa Barat 16911, Indonesia
| | - Widya Fatriasari
- Research Center for Biomass and Bioproducts, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), Jl. Raya Bogor KM 46, Cibinong Bogor, Jawa Barat 16911, Indonesia
| | - Nissa Nurfajrin Solihat
- Research Center for Biomass and Bioproducts, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), Jl. Raya Bogor KM 46, Cibinong Bogor, Jawa Barat 16911, Indonesia
| | - Fahriya Puspita Sari
- Research Center for Biomass and Bioproducts, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), Jl. Raya Bogor KM 46, Cibinong Bogor, Jawa Barat 16911, Indonesia
| | - Abdul Halim
- Department of Chemical Engineering, Universitas Internasional Semen Indonesia, Gresik 61122, Indonesia
| | - Irvan Adhin Cholilie
- Department of Agro-Industrial Technology, Universitas Internasional Semen Indonesia, Gresik 61122, Indonesia
| | - Yuki Tobimatsu
- Research Institute for Sustainable Humanosphere, Kyoto University, Uji, Kyoto 611-0011, Japan
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Khoshdouni Farahani Z, Mousavi M, Seyedain Ardebili M, Bakhoda H. Production and characterization of Ziziphus jujuba extract-loaded composite whey protein and pea protein beads based on sodium alginate-IFPG (insoluble fraction of Persian gum). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3674-3684. [PMID: 36799350 DOI: 10.1002/jsfa.12509] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 01/21/2023] [Accepted: 02/17/2023] [Indexed: 06/18/2023]
Abstract
BACKGROUND This research was aimed at the fabrication of jujube extract (JE)-loaded beads by extrusion, using whey protein isolate (WPI), chickpea protein concentrate (PPC) and a combination of two types of hydrocolloid insoluble fraction of Persian gum (IFPG) and sodium alginate (Al). RESULTS JE-loaded beads with the highest encapsulation efficiency (10.87%) and polyphenol content (120.8 mg L-1 gallic acid) were obtained using Al-IFPG/PPC at 4 °C. The Al-IFPG, Al-IFPG/WPI and Al-IFPG/PPC beads revealed 5.66, 6.85 and 5.76 mm bead size, respectively, and almost all of them demonstrated a homogeneous and spherical structure. Fourier transform infrared spectroscopy data proved that the stable structure of the Al-IFPG beads was due to hydrogen bonding and electrostatic interactions. The thermostability of beads loaded with JE based on Al-IFPG/WPI was significantly enhanced compared to pure Al-IFPG. Texture evaluation of JE-loaded beads based on Al-IFPG incorporation with WPI revealed an increment in the hardness of beads. CONCLUSION This study confirmed the potential of Al-IFPG complex beads for the effective delivery of jujube extract via incorporation into pea and whey proteins and for the expansion of its use in products. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Zahra Khoshdouni Farahani
- Department of Food Science and Technology, Faculty of Agriculture and Food Industry, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Mohammad Mousavi
- Department of Food Science, Engineering and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Mahdi Seyedain Ardebili
- Department of Food Science and Technology, Faculty of Agriculture and Food Industry, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Hossein Bakhoda
- Department of Agricultural Mechanization, Faculty of Agriculture and Food Industry, Science and Research Branch, Islamic Azad University, Tehran, Iran
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Izza N, Watanabe N, Okamoto Y, Wibisono Y, Umakoshi H. Characterization of entrapment behavior of polyphenols in nanostructured lipid carriers and its effect on their antioxidative activity. J Biosci Bioeng 2022; 134:269-275. [PMID: 35810136 DOI: 10.1016/j.jbiosc.2022.06.009] [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: 05/04/2022] [Revised: 06/14/2022] [Accepted: 06/14/2022] [Indexed: 12/01/2022]
Abstract
Polyphenols are widely used as antioxidant agents to protect human health. Resveratrol, kaempferol, and quercetin have been reported to have potent antioxidant activity; however, these compounds have many problems related to their practical application, such as instability and insolubility. Thus, a nanostructured lipid carrier (NLC) was utilized as a drug delivery system (DDS) to overcome these limitations. This study investigated the particle stability, drug loading performance, and antioxidant activity of polyphenols-incorporated NLCs. The particle size and distribution were suitable for DDS applications, and all the samples demonstrated good stability after 2 months of storage. Based on Raman spectroscopy analysis, polyphenols were successfully encapsulated in NLCs. Quantitative high-performance liquid chromatography analysis indicated that NLCs could load resveratrol more than kaempferol and quercetin. In addition, NLCs have successfully improved all the antioxidant activity per unit concentration of polyphenol (specific antioxidant activity) compared to the free polyphenols. Quercetin-incorporated NLCs showed the highest specific antioxidant activity. This result is the opposite of entrapment efficiency and actual antioxidant activity, most likely influenced by the location of entrapped polyphenol molecules. As it was performed, NLCs are highly recommended to be applied as an antioxidant delivery system.
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Affiliation(s)
- Ni'matul Izza
- Division of Chemical Engineering, Graduate School of Engineering Science, Osaka University, 1-3 Machikaneyamacho, Toyonaka, Osaka 560-8531, Japan; Bioprocess Engineering Study Program, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran, Malang 65145, East Java, Indonesia
| | - Nozomi Watanabe
- Division of Chemical Engineering, Graduate School of Engineering Science, Osaka University, 1-3 Machikaneyamacho, Toyonaka, Osaka 560-8531, Japan
| | - Yukihiro Okamoto
- Division of Chemical Engineering, Graduate School of Engineering Science, Osaka University, 1-3 Machikaneyamacho, Toyonaka, Osaka 560-8531, Japan
| | - Yusuf Wibisono
- Bioprocess Engineering Study Program, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran, Malang 65145, East Java, Indonesia
| | - Hiroshi Umakoshi
- Division of Chemical Engineering, Graduate School of Engineering Science, Osaka University, 1-3 Machikaneyamacho, Toyonaka, Osaka 560-8531, Japan.
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Cornejo-Campos J, Gómez-Aguirre YA, Velázquez-Martínez JR, Ramos-Herrera OJ, Chávez-Murillo CE, Cruz-Sosa F, Areche C, Cabañas-García E. Impact of the Cooking Process on Metabolite Profiling of Acanthocereus tetragonus, a Plant Traditionally Consumed in Mexico. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27123707. [PMID: 35744833 PMCID: PMC9229054 DOI: 10.3390/molecules27123707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 06/02/2022] [Accepted: 06/06/2022] [Indexed: 12/05/2022]
Abstract
Acanthocereus tetragonus (L.) Hummelinck is used as an alternative food source in some Mexican communities. It has been shown that the young stems of A. tetragonus provide crude protein, fiber, and essential minerals for humans. In this work, we analyzed the phytochemical profile, the total phenolic content (TPC), and the antioxidant activity of cooked and crude samples of A. tetragonus to assess its functional metabolite contribution to humans. The phytochemical profile was analyzed using Ultra-High-Performance Liquid Chromatography coupled to High-Resolution Mass Spectrometry (UHPLC-PDA-HESI-Orbitrap-MS/MS). Under the proposed conditions, 35 metabolites were separated and tentatively identified. Of the separated metabolites, 16 occurred exclusively in cooked samples, 6 in crude samples, and 9 in both crude and cooked samples. Among the detected compounds, carboxylic acids, such as threonic, citric, and malic acids, phenolic acids, and glycosylated flavonoids (luteolin-O-rutinoside) were detected. The TPC and antioxidant activity were analyzed using the Folin–Ciocalteu method and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical inhibition method, respectively. The TPC and antioxidant activity were significantly reduced in the cooked samples. We found that some metabolites remained intact after the cooking process, suggesting that A. tetragonus represents a source of functional metabolites for people who consume this plant species.
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Affiliation(s)
- Jaqueline Cornejo-Campos
- Departamento de Química, Centro de Ciencias Básicas, Universidad Autónoma de Aguascalientes, Av. Universidad 940, Ciudad Universitaria, Aguascalientes 20100, Mexico;
| | - Yenny Adriana Gómez-Aguirre
- CONACyT Research Fellow-Departamento de Química, Centro de Ciencias Básicas, Universidad Autónoma de Aguascalientes, Av. Universidad 940, Ciudad Universitaria, Aguascalientes 20100, Mexico
- Correspondence: or (Y.A.G.-A.); or (E.C.-G.)
| | - José Rodolfo Velázquez-Martínez
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Carretera Villahermosa-Teapa, km 25, Villahermosa 86280, Mexico;
| | - Oscar Javier Ramos-Herrera
- Unidad Profesional lnterdisciplinaria de Ingeniería, Campus Zacatecas, lnstituto Politécnico Nacional (UPllZ-lPN), Calle Circuito del Gato No. 202, Col. Ciudad Administrativa, Zacatecas 98160, Mexico; (O.J.R.-H.); (C.E.C.-M.)
| | - Carolina Estefanía Chávez-Murillo
- Unidad Profesional lnterdisciplinaria de Ingeniería, Campus Zacatecas, lnstituto Politécnico Nacional (UPllZ-lPN), Calle Circuito del Gato No. 202, Col. Ciudad Administrativa, Zacatecas 98160, Mexico; (O.J.R.-H.); (C.E.C.-M.)
| | - Francisco Cruz-Sosa
- Departamento de Biotecnología, Universidad Autónoma Metropolitana-Campus Iztapalapa, San Rafael Atlixco 186, Vicentina, Ciudad de México 09340, Mexico;
| | - Carlos Areche
- Departamento de Química, Facultad de Ciencias, Universidad de Chile, Casilla 653, Santiago 7800024, Chile;
| | - Emmanuel Cabañas-García
- Centro de Estudios Científicos y Tecnológicos No. 18, Instituto Politécnico Nacional, Calle Circuito del Gato No. 202, Col. Ciudad Administrativa, Zacatecas 98160, Mexico
- Correspondence: or (Y.A.G.-A.); or (E.C.-G.)
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XU Y, LU L. The time-temperature tolerance theory behind thermal kinetic models for shelf-life prediction of common foods. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.32722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Ying XU
- Nanjing Agricultural University, China
| | - Lu LU
- Nanjing Agricultural University, China
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JUNSI M, SIRIPONGVUTIKORN S. Development of herbal juice from Centella asiatica: antioxidant property, nutritional value and shelf life of product. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.93722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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