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Rodríguez-Blázquez S, Pedrera-Cajas L, Gómez-Mejía E, Vicente-Zurdo D, Rosales-Conrado N, León-González ME, Rodríguez-Bencomo JJ, Miranda R. The Potential of Plum Seed Residue: Unraveling the Effect of Processing on Phytochemical Composition and Bioactive Properties. Int J Mol Sci 2024; 25:1236. [PMID: 38279238 PMCID: PMC11154296 DOI: 10.3390/ijms25021236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 01/12/2024] [Accepted: 01/17/2024] [Indexed: 01/28/2024] Open
Abstract
Bioactive compounds extracted from plum seeds were identified and quantified, aiming to establish how the brandy manufacturing process affects the properties and possible cascade valorization of seed residues. Extraction with n-hexane using Soxhlet has provided oils rich in unsaturated fatty acids (92.24-92.51%), mainly oleic acid (72-75.56%), which is characterized by its heart-healthy properties. The fat extracts also contain tocopherols with antioxidant and anti-inflammatory properties. All the ethanol-water extracts of the defatted seeds contain neochlorogenic acid (90-368 µg·g-1), chlorogenic acid (36.1-117 µg·g-1), and protocatechuate (31.8-100 µg·g-1) that have an impact on bioactive properties such as antimicrobial and antioxidant. Anti-amyloidogenic activity (25 mg·mL-1) was observed in the after both fermentation and distillation extract, which may be related to high levels of caffeic acid (64 ± 10 µg·g-1). The principal component analysis showed that all plum seed oils could have potential applications in the food industry as edible oils or in the cosmetic industry as an active ingredient in anti-aging and anti-stain cosmetics, among others. Furthermore, defatted seeds, after both fermentation and distillation, showed the greatest applicability in the food and nutraceutical industry as a food supplement or as an additive in the design of active packaging.
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Affiliation(s)
- Sandra Rodríguez-Blázquez
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.P.-C.); (E.G.-M.); (D.V.-Z.); (N.R.-C.); (J.J.R.-B.)
- Department of Chemical Engineering and Materials, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain;
| | - Laura Pedrera-Cajas
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.P.-C.); (E.G.-M.); (D.V.-Z.); (N.R.-C.); (J.J.R.-B.)
| | - Esther Gómez-Mejía
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.P.-C.); (E.G.-M.); (D.V.-Z.); (N.R.-C.); (J.J.R.-B.)
| | - David Vicente-Zurdo
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.P.-C.); (E.G.-M.); (D.V.-Z.); (N.R.-C.); (J.J.R.-B.)
- Centre for Metabolomics and Bioanalysis (CEMBIO), Department of Chemistry and Biochemistry, Pharmacy Faculty, San Pablo-CEU University, Boadilla del Monte, 28660 Madrid, Spain
| | - Noelia Rosales-Conrado
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.P.-C.); (E.G.-M.); (D.V.-Z.); (N.R.-C.); (J.J.R.-B.)
| | - María Eugenia León-González
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.P.-C.); (E.G.-M.); (D.V.-Z.); (N.R.-C.); (J.J.R.-B.)
| | - Juan José Rodríguez-Bencomo
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.P.-C.); (E.G.-M.); (D.V.-Z.); (N.R.-C.); (J.J.R.-B.)
| | - Ruben Miranda
- Department of Chemical Engineering and Materials, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain;
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Li T, Yang C, Liu K, Zhu T, Duan X, Xu Y. Demulsification of Emulsion Using Heptanoic Acid during Aqueous Enzymatic Extraction and the Characterization of Peanut Oil and Proteins Extracted. Foods 2023; 12:3523. [PMID: 37835176 PMCID: PMC10572140 DOI: 10.3390/foods12193523] [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: 09/01/2023] [Revised: 09/14/2023] [Accepted: 09/19/2023] [Indexed: 10/15/2023] Open
Abstract
Peanut oil body emulsion occurs during the process of aqueous enzymatic extraction (AEE). The free oil is difficult to release and extract because its structure is stable and not easily destroyed. Demulsification can release free oil in an oil body emulsion, so various fatty acids were selected for the demulsification. Changes in the amount of heptanoic acid added, solid-liquid ratio, reaction temperature, and reaction time were adopted to investigate demulsification, and the technological conditions of demulsification were optimized. While the optimal conditions were the addition of 1.26% of heptanoic acid, solid-liquid ratio of 1:3.25, reaction temperature of 72.7 °C, and reaction time of 55 min, the maximum free oil yield was (95.84 ± 0.19)%. The analysis of the fatty acid composition and physicochemical characterization of peanut oils extracted using four methods were studied during the AEE process. Compared with the amount of oil extracted via other methods, the unsaturated fatty acids of oils extracted from demulsification with heptanoic acid contained 78.81%, which was significantly higher than the other three methods. The results of physicochemical characterization indicated that the oil obtained by demulsification with heptanoic acid had a higher quality. According to the analysis of the amino acid composition, the protein obtained using AEE was similar to that of commercial peanut protein powder (CPPP). However, the essential amino acid content of proteins extracted via AEE was significantly higher than that of CPPP. The capacity of water (oil) holding, emulsifying activity, and foaming properties of protein obtained via AEE were better than those for CPPP. Overall, heptanoic acid demulsification is a potential demulsification method, thus, this work provides a new idea for the industrial application of simultaneous separation of oil and proteins via AEE.
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Affiliation(s)
| | - Chenxian Yang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (T.L.); (K.L.); (T.Z.); (X.D.); (Y.X.)
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Vinha FB, Rojas LAC, Ramos Sales C, Monteiro Lima NS, Nascimento JD, De Carvalho LAL, Lemos EGDM. Negative effects on the development of Chrysodeixis includens and Spodoptera cosmioides fed by peanut plants inoculated with entomopathogenic fungi. FRONTIERS IN FUNGAL BIOLOGY 2023; 3:968528. [PMID: 37746231 PMCID: PMC10512306 DOI: 10.3389/ffunb.2022.968528] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Accepted: 12/15/2022] [Indexed: 09/26/2023]
Abstract
Recent studies have shown that entomopathogenic fungi, as endophytes, can have beneficial effects on plants, protecting them from defoliating insects. The potential of endophytic association by entomopathogenic fungi with the peanut crop has been little explored. In our study, we conducted experiments by inoculation of peanut seeds through a soil drench method with nine strains/species of entomopathogenic fungi of the genera Metarhizium, Beauveria and Cordyceps, subsequently these plants were consumed by two larval pests, Chrysodeixis includens and Spodoptera cosmioides. The parameters of larval growth rates, mortality, foliar consumption and larval period were observed during the development of larvae. In addition, the endophytic capacity of these fungi in peanut plants and their persistence in soil were investigated. In two replicate greenhouse trials for each larva, peanut plants were inoculated with fungi by the soil-drench method. We evaluated the performance of C. includens and S. cosmioides feeding on inoculated peanut plants starting at the 2nd larval instar. The larval and pupal weights of C. includens and S. cosmioides were significantly different among the fungal treatment groups, where insects feeding on control plants exhibited higher larval and pupal weights than insects feeding on treated plants. The differences in larval period showed that Control larvae pupated faster than the larvae fed on fungal-inoculated plants, fungal treatments had a larval period of 3 to 5 days more than the control. The mortality rates of C. includens and S. cosmioides were significantly different among the fungal treatment groups, insects fed on Control plants exhibited higher survival than insects fed on fungal-inoculated plants. The persistence of all Metarhizium fungi was higher in the soil compared to other fungi, and only Metarhizium and B. bassiana IBCB215 emerged from the phyllosphere of peanut plants. Although the fungus Cordyceps presented the worst performance among the fungal treatments. Overall, our results demonstrate the negative effects on the development of C. includens and S. cosmioides that were fed on fungal-inoculated peanut plants, the best results recorded were for Metarhizium strains and the fungus B. bassiana IBCB215.
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Affiliation(s)
- Fernando Belezini Vinha
- Department of Agricultural, Livestock and Environmental Biotechnology, Laboratory of Biochemistry and Plant Microorganisms, São Paulo State University (UNESP), School of Agricultural and Veterinary Sciences, Jaboticabal, Brazil
| | - Luis Angel Chicoma Rojas
- Department of Agricultural, Livestock and Environmental Biotechnology, Laboratory of Biochemistry and Plant Microorganisms, São Paulo State University (UNESP), School of Agricultural and Veterinary Sciences, Jaboticabal, Brazil
| | - Cinara Ramos Sales
- Department of Agricultural, Livestock and Environmental Biotechnology, Laboratory of Biochemistry and Plant Microorganisms, São Paulo State University (UNESP), School of Agricultural and Veterinary Sciences, Jaboticabal, Brazil
| | - Natalia Sarmanho Monteiro Lima
- Department of Agricultural, Livestock and Environmental Biotechnology, Laboratory of Biochemistry and Plant Microorganisms, São Paulo State University (UNESP), School of Agricultural and Veterinary Sciences, Jaboticabal, Brazil
| | - Joacir Do Nascimento
- Department of Agricultural Production Sciences, Laboratory of Microbial Biological Control of Arthropod Pests, School of Agricultural and Veterinary Sciences, São Paulo State University (UNESP), Jaboticabal, Brazil
| | - Lucas Amoroso Lopes De Carvalho
- Department of Agricultural, Livestock and Environmental Biotechnology, Laboratory of Bioinformatics, School of Agricultural and Veterinary Sciences, São Paulo State University (UNESP), Jaboticabal, Brazil
| | - Eliana Gertrudes De Macedo Lemos
- Department of Agricultural, Livestock and Environmental Biotechnology, Laboratory of Biochemistry and Plant Microorganisms, São Paulo State University (UNESP), School of Agricultural and Veterinary Sciences, Jaboticabal, Brazil
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Sithole TR, Ma YX, Qin Z, Liu HM, Wang XD. Influence of Peanut Varieties on the Sensory Quality of Peanut Butter. Foods 2022; 11:3499. [PMID: 36360111 PMCID: PMC9656606 DOI: 10.3390/foods11213499] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 10/07/2022] [Accepted: 10/11/2022] [Indexed: 10/20/2023] Open
Abstract
Over the years, concentrated efforts have been directed toward the improvement of desirable characteristics and attributes in peanut cultivars. Most of these breed improvement programs have been targeting attributes that involve peanut growth, productivity, drought and disease tolerance, and oil quality and content, with only a few articles focusing directly on improvements in peanut butter organoleptic qualities. There are numerous peanut cultivars on the market today, with widely differing chemical compositions and metabolite profiles, about which little is known concerning their suitability for making peanut butter. In this review, we detail how the numerous peanut varieties on the market today, with their genetically conferred physiochemical attributes, can significantly affect the sensory quality attributes of peanut butter, even in peanut butter processing lines with optimized processes. If other peanut butter processing parameters are held constant, variations in the chemical composition and metabolite profiles of peanuts have a significant impact on peanut butter color, flavor, texture, storage stability, shelf life, and overall product acceptance by consumers. Further research on breeding programs for peanut varieties that are specifically tailored for peanut butter production, and even more comprehensive research on the synergetic relationship between peanut chemical composition and peanut butter organoleptic quality, are still required.
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Affiliation(s)
| | | | | | | | - Xue-De Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
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Lyra DA, Raman A, Hozayen A, Zaaboul R, Abou-Zaid FO, El-Naggar A, Mansoor S, Mahmoudi H, Ammar K. Evaluation of Salicornia bigelovii Germplasm for Food Use in Egypt and the United Arab Emirates Based on Agronomic Traits and Nutritional Composition. PLANTS (BASEL, SWITZERLAND) 2022; 11:2653. [PMID: 36235519 PMCID: PMC9572425 DOI: 10.3390/plants11192653] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 09/16/2022] [Accepted: 09/25/2022] [Indexed: 06/16/2023]
Abstract
Climate change significantly aggravates the quality of soil and water, especially in desert regions such as the United Arab Emirates (UAE) and Egypt concluding in an alarming increase in salinity in the reservoirs of the natural resources. Saline farming rises as a promising solution, utilizing low-quality water and land resources to grow salt-tolerant varieties of conventional crops and halophytes. Samphire (Salicornia spp.) is among the most popular multi-purpose halophytes that are locally consumed in several countries around the world as a vegetable. Six Salicornia bigelovii genotypes (ICBA-2, ICBA-3, ICBA-4, ICBA-8, ICBA-9, ICBA-10) were evaluated for their agronomic performance and nutritional composition in Dubai in UAE and, for the first time, at the Red Sea Governorate in Egypt in the 2019-2020 season using saline groundwater for irrigation (ECw = 26 and 6.6 dS/m, respectively). ICBA-10 performed well in both locations with high green biomass and seed yield (10.9 kgm-2 and 116.3 gm-2, respectively, in UAE; 7.7 kgm-2 and 82.9 gm-2, respectively, in Egypt). ICBA-10 was, overall, also good in ion accumulation, total amino acids and unsaturated fatty acids content in both locations for shoots and seeds. Our results indicated that a lack of a drainage system and leaching fraction, the silt loam texture and the drip irrigation system might have contributed in the gradual accumulation of salts in the soil at Mubarak Valley at the end of the experiment at a higher level than ICBA. Apart from the agronomic parameters, higher salinity levels also affected ion accumulation, the amino acids and the fatty acids content for both shoots and seeds, whereas the proximate composition was affected to a lesser extent. Our findings on the high unsaturated fatty acids content under higher salinity corroborate the nutritional value of S. bigelovii oil. Due to its euhalophyte nature, S. bigelovii is a valuable source of minerals, amino acids and antioxidants that render it the most promising salt-loving plant for food use.
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Affiliation(s)
- Dionysia-Angeliki Lyra
- International Center for Biosaline Agriculture, Dubai P.O. Box 14660, United Arab Emirates
| | - Anitha Raman
- International Crops Research Institute for the Semi-Arid Tropics, Patancheru 502324, India
| | - Aly Hozayen
- Ministry of Agriculture and Land Reclamation—The Executive Agency for the Comprehensive Development Projects, Cairo 11312, Egypt
- Desert Research Center, Cairo 11753, Egypt
| | - Rashyd Zaaboul
- International Center for Biosaline Agriculture, Dubai P.O. Box 14660, United Arab Emirates
| | | | - Ahmed El-Naggar
- International Center for Biosaline Agriculture, Dubai P.O. Box 14660, United Arab Emirates
| | | | - Henda Mahmoudi
- International Center for Biosaline Agriculture, Dubai P.O. Box 14660, United Arab Emirates
| | - Khalil Ammar
- International Center for Biosaline Agriculture, Dubai P.O. Box 14660, United Arab Emirates
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Mavria A, Tsouko E, Protonotariou S, Papagiannopoulos A, Georgiadou M, Selianitis D, Pispas S, Mandala I, Koutinas AA. Sustainable Production of Novel Oleogels Valorizing Microbial Oil Rich in Carotenoids Derived from Spent Coffee Grounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:10807-10817. [PMID: 36008363 DOI: 10.1021/acs.jafc.2c03478] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Sustainable food systems that employ renewable resources without competition with the food chain are drivers for the bioeconomy era. This study reports the valorization of microwave-pretreated spent coffee grounds (SCGs) to produce oleogels rich in bioactive compounds. Microbial oil rich in carotenoids (MOC) was produced under batch fermentation of Rhodosporidium toruloides using SCG enzymatic hydrolysates. Candelilla wax (CLW) could structure MOC and sunflower oil at a 3.3-fold lower concentration than that of carnauba wax (CBW). MOC-based oleogels with 10% CBW and 3% CLW showed an elastic-dominant and gel-like structure (tan δ ≪ 1), providing gelation and oil binding capacity (>95%). Dendritic structures of CBW-based oleogels and evenly distributed rod-like crystals of CLW-based ones were observed via polarized light microscopy. MOC-based oleogels exhibited similar Fourier-transform infrared spectroscopy spectra. X-ray diffractograms of oleogels were distinguished by the oil type that presented β'-type polymorphism. MOC-based oleogels could be applied in confectionary products and spreads as substitutes for trans fatty acids, reformulating fat-containing food products.
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Affiliation(s)
- Aikaterini Mavria
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Erminta Tsouko
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Styliani Protonotariou
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Aristeidis Papagiannopoulos
- Theoretical and Physical Chemistry Institute, National Hellenic Research Foundation, 48 Vassileos Constantinou Avenue, 11635 Athens, Greece
| | - Maria Georgiadou
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Dimitrios Selianitis
- Theoretical and Physical Chemistry Institute, National Hellenic Research Foundation, 48 Vassileos Constantinou Avenue, 11635 Athens, Greece
| | - Stergios Pispas
- Theoretical and Physical Chemistry Institute, National Hellenic Research Foundation, 48 Vassileos Constantinou Avenue, 11635 Athens, Greece
| | - Ioanna Mandala
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Apostolis A Koutinas
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
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Juan-Polo A, Sanahuja AB, Prats Moya MS, Monedero Prieto M, Sanchez Reig C, Maestre Pérez SE. Optimization and validation of a simplified methodology for simultaneous extraction of fatty acids and tocopherol homologues in peanuts. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104287] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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8
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Haruna SA, Li H, Zareef M, Mehedi Hassan M, Arslan M, Geng W, Wei W, Abba Dandago M, Yao-Say Solomon Adade S, Chen Q. Application of NIR spectroscopy for rapid quantification of acid and peroxide in crude peanut oil coupled multivariate analysis. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2022; 267:120624. [PMID: 34824004 DOI: 10.1016/j.saa.2021.120624] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Revised: 10/11/2021] [Accepted: 11/10/2021] [Indexed: 06/13/2023]
Abstract
Two key parameters (acidity and peroxide content) for evaluation of the oxidation level in crude peanut oil have been studied. The titrimetric analysis was carried out for reference data collection. Then, near-infrared spectroscopy in combination with chemometric algorithms such as partial least square (PLS); bootstrapping soft shrinkage-PLS (BOSS-PLS); uninformative variable elimination-PLS (UVE-PLS), and competitive-adaptive reweighted sampling-PLS (CARS-PLS) were attempted and assessed. The correlation coefficients of prediction (Rp), root mean square error of prediction (RMSEP) and residual predictive deviation (RPD) were used to individually evaluate the performance of the models. Optimum results were noticed with CARS-PLS, 0.9517 ≤ Rc ≤ 0.9670, 0.9503 ≤ Rp ≤ 0.9637, 0.0874 ≤ RMSEP ≤ 0.5650, and 3.14 ≤ RPD ≤ 3.64. Therefore, this affirmed that the near-infrared spectroscopy coupled with CARS-PLS could be used as a simple, fast, and non-invasive technique for quantifying acid value and peroxide value in crude peanut oil.
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Affiliation(s)
- Suleiman A Haruna
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; Department of Food Science and Technology, Kano University of Science and Technology, Wudil, P.M.B 3244, Kano, Kano State, Nigeria
| | - Huanhuan Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
| | - Muhammad Zareef
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Md Mehedi Hassan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Muhammad Arslan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Wenhui Geng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Wenya Wei
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Munir Abba Dandago
- Department of Food Science and Technology, Kano University of Science and Technology, Wudil, P.M.B 3244, Kano, Kano State, Nigeria
| | | | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China.
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Yuan L, Gao XD, Xia Y. Optimising the oil phases of aluminium hydrogel-stabilised emulsions for stable, safe and efficient vaccine adjuvant. Front Chem Sci Eng 2022; 16:973-984. [PMID: 35070473 PMCID: PMC8762986 DOI: 10.1007/s11705-021-2123-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Accepted: 09/23/2021] [Indexed: 11/29/2022]
Abstract
To increase antibody secretion and dose sparing, squalene-in-water aluminium hydrogel (alum)-stabilised emulsions (ASEs) have been developed, which offer increased surface areas and cellular interactions for higher antigen loading and enhanced immune responses. Nevertheless, the squalene (oil) in previous attempts suffered from limited oxidation resistance, thus, safety and stability were compromised. From a clinical translational perspective, it is imperative to screen the optimal oils for enhanced emulsion adjuvants. Here, because of the varying oleic to linoleic acid ratio, soybean oil, peanut oil, and olive oil were utilised as oil phases in the preparation of aluminium hydrogel-stabilised squalene-in-water emulsions, which were then screened for their stability and immunogenicity. Additionally, the underlying mechanisms of oil phases and emulsion stability were unravelled, which showed that a higher oleic to linoleic acid ratio increased anti-oxidative capabilities but reduced the long-term storage stability owing to the relatively low zeta potential of the prepared droplets. As a result, compared with squalene-in-water ASEs, soybean-in-water ASEs exhibited comparable immune responses and enhanced stability. By optimising the oil phase of the emulsion adjuvants, this work may offer an alternative strategy for safe, stable, and effective emulsion adjuvants.
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Affiliation(s)
- Lili Yuan
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122 China
| | - Xiao-Dong Gao
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122 China
| | - Yufei Xia
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, 100190 China
- University of Chinese Academy of Sciences, Beijing, 100049 China
- Innovation Academy for Green Manufacture, Chinese Academy of Sciences, Beijing, 100190 China
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10
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Davis BI, Agraz CB, Kline M, Gottschall E, Nolt M, Whitaker TB, Osborne JA, Tengstrand E, Ostrowski K, Teixeira R, Davis JP. Measurements of High Oleic Purity in Peanut Lots Using Rapid, Single Kernel Near‐Infrared Reflectance Spectroscopy. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12487] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Brittany I. Davis
- Technical Services JLA International Albany GA 31721 USA
- Technical Services IEH Laboratories Lake Forest Park WA 98155 USA
| | - Catherine B. Agraz
- Technical Services JLA International Albany GA 31721 USA
- Technical Services IEH Laboratories Lake Forest Park WA 98155 USA
| | | | | | - Michael Nolt
- Research and Development, Hershey Hershey 17033 USA
| | - Thomas B. Whitaker
- Biological and Agricultural Engineering Department, Statistics Department Food, Bioprocessing and Nutrition Sciences Department North Carolina State University Raleigh 27695 USA
| | - Jason A. Osborne
- Statistics Department North Carolina State University Raleigh 27695 USA
| | - Erik Tengstrand
- Research and Development Division QualySense AG Zürich CH‐8152 Switzerland
| | - Kamil Ostrowski
- Research and Development Division QualySense AG Zürich CH‐8152 Switzerland
| | - Rita Teixeira
- Biological and Agricultural Engineering Department, Statistics Department Food, Bioprocessing and Nutrition Sciences Department North Carolina State University Raleigh 27695 USA
| | - Jack P. Davis
- Technical Services JLA International Albany GA 31721 USA
- Technical Services IEH Laboratories Lake Forest Park WA 98155 USA
- Food, Bioprocessing and Nutrition Sciences Department, North Carolina State University Raleigh 27695 USA
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11
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Qu C, Wang Z, Jin X, Wang X, Wang D. A moisture content prediction model for deep bed peanut drying using support vector regression. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13510] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Chenling Qu
- College of Grain Oil and Food Science, Collaborative Innovation Center of Henan Grain Crops, Henan Collaborative Innovation Center of Grain Storage and Security Henan University of Technology Zhengzhou China
| | - Ziwei Wang
- College of Grain Oil and Food Science, Collaborative Innovation Center of Henan Grain Crops, Henan Collaborative Innovation Center of Grain Storage and Security Henan University of Technology Zhengzhou China
| | - Xiaobo Jin
- School of Advanced Technology Xi'an Jiaotong‐Liverpool University Suzhou China
| | - Xueke Wang
- College of Grain Oil and Food Science, Collaborative Innovation Center of Henan Grain Crops, Henan Collaborative Innovation Center of Grain Storage and Security Henan University of Technology Zhengzhou China
| | - Dianxuan Wang
- College of Grain Oil and Food Science, Collaborative Innovation Center of Henan Grain Crops, Henan Collaborative Innovation Center of Grain Storage and Security Henan University of Technology Zhengzhou China
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12
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Toomer OT, Hulse-Kemp AM, Dean LL, Boykin DL, Malheiros R, Anderson KE. Feeding high-oleic peanuts to layer hens enhances egg yolk color and oleic fatty acid content in shell eggs. Poult Sci 2019; 98:1732-1748. [DOI: 10.3382/ps/pey531] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Accepted: 10/30/2018] [Indexed: 12/13/2022] Open
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Akram NA, Shafiq F, Ashraf M. Peanut (Arachis hypogaea L.): A Prospective Legume Crop to Offer Multiple Health Benefits Under Changing Climate. Compr Rev Food Sci Food Saf 2018; 17:1325-1338. [PMID: 33350163 DOI: 10.1111/1541-4337.12383] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2018] [Revised: 06/21/2018] [Accepted: 06/22/2018] [Indexed: 12/19/2022]
Abstract
Peanut is a multipurpose oil-seed legume, which offer benefits in many ways. Apart from the peanut plant's beneficial effects on soil quality, peanut seeds are nutritious and medicinally and economically important. In this review, insights into peanut origin and its domestication are provided. Peanut is rich in bioactive components, including phenolics, flavonoids, polyphenols, and resveratrol. In addition, the involvement of peanut in biological nitrogen fixation is highly significant. Recent reports regarding peanut responses and N2 fixation ability in response to abiotic stresses, including drought, salinity, heat stress, and iron deficiency on calcareous soils, have been incorporated. As a biotechnological note, recent advances in the development of transgenic peanut plants are also highlighted. In this context, regulation of transcriptional factors and gene transfer for the development of stress-tolerant peanut genotypes are of prime importance. Above all, this review signifies the importance of peanut cultivation and human consumption in view of the scenario of changing world climate in order to maintain food security.
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Affiliation(s)
| | - Fahad Shafiq
- Dept. of Botany, Government College Univ. Faisalabad, Pakistan
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Nawade B, Mishra GP, Radhakrishnan T, Dodia SM, Ahmad S, Kumar A, Kumar A, Kundu R. High oleic peanut breeding: Achievements, perspectives, and prospects. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.05.022] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Martín MP, Asensio CM, Nepote V, Grosso NR. Improving Quality Preservation of Raw Peanuts Stored under Different Conditions During a Long-Term Storage. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800150] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- María Paula Martín
- Facultad de Ciencias Agropecuarias; Universidad Nacional de Córdoba (UNC); Instituto Multidisciplinario de Biología Vegetal (IMBIV); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Ing. Agr. Félix Aldo Marrone 746, CC 509, X5016GCA Córdoba Argentina
| | - Claudia Mariana Asensio
- Facultad de Ciencias Agropecuarias; Universidad Nacional de Córdoba (UNC); Instituto Multidisciplinario de Biología Vegetal (IMBIV); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Ing. Agr. Félix Aldo Marrone 746, CC 509, X5016GCA Córdoba Argentina
| | - Valeria Nepote
- Facultad de Ciencias Exactas; Físicas y Naturales (UNC); IMBIV-CONICET; Av. Vélez Sarsfield 1611, 5000 Córdoba Argentina
| | - Nelson Rubén Grosso
- Facultad de Ciencias Agropecuarias; Universidad Nacional de Córdoba (UNC); Instituto Multidisciplinario de Biología Vegetal (IMBIV); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Ing. Agr. Félix Aldo Marrone 746, CC 509, X5016GCA Córdoba Argentina
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Caldwell JM. Food Analysis Using Organelle DNA and the Effects of Processing on Assays. Annu Rev Food Sci Technol 2017; 8:57-74. [DOI: 10.1146/annurev-food-030216-030216] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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