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Yurt B. Effect of Hydrogen-Enriched Solvents on the Extraction of Phytochemicals in Propolis. ACS OMEGA 2023; 8:14264-14270. [PMID: 37091398 PMCID: PMC10116537 DOI: 10.1021/acsomega.3c01673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/12/2023] [Accepted: 03/31/2023] [Indexed: 05/03/2023]
Abstract
Propolis, one of the most important bee products, cannot be used in its raw form. The efficiency of the bioactive components of propolis increases with the extraction process. The choice of solvent to be used in the extraction of propolis is effective in determining the properties of the extract. Ethanol is the most widely used solvent, which significantly increases the efficiency of its bioactive components in the extraction of propolis. Effective nonalcohol-based extraction techniques have become important since alcohol-based extracts cause some discomfort and cannot be used in people with alcohol intolerance. The use of water in propolis extraction is less preferred than ethanol because it does not thoroughly dissolve the bioactive components. In this study, the effect of incorporating hydrogen into solvents (water, ethanol, and methanol) on the extraction of total phenolic content, total flavonoid content, antioxidant activities, and phenolic compound profile of the propolis sample was evaluated. Incorporation of H2 into water, ethanol, and methanol led to an increase in total phenolic content by 19.08, 5.43, and 12.71% and in the total flavonoid content by 28.97, 17.13, and 2.06%, respectively. Besides, the highest increases in 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging activities were observed in hydrogen-rich water (4.4%) and hydrogen-rich ethanol (32.4%) compared to their counterparts, respectively. On the other hand, incorporation of H2 into different solvents led to significant increases in different phenolics, and it was observed that the level of change was dependent on the type of the phenolic compound and the solvent used. This study is important in terms of using hydrogen-enriched solvents to extract phenolics from propolis for the first time. Using hydrogen-rich solvents, specifically hydrogen-rich water, was observed to be an effective method for the improvement of phytochemical extraction efficiency in propolis.
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ALWAZEER D, ELNASANELKASIM MA, ÇİÇEK S, Engin T, Çiğdem A, Karaoğul E. Comparative Study of Phytochemical Extraction Using Hydrogen-Rich Water and Supercritical Fluid Extraction Methods. Process Biochem 2023. [DOI: 10.1016/j.procbio.2023.01.022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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3
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Abstract
The effects of washing raw butter with hydrogen-rich water (HRW), prepared with hydrogen (H2) and/or magnesium (Mg), on butter quality were investigated in this research paper. During the washing process, titratable acidity (TA) decreased by 12% for all washed samples. During the storage period, TA increased by 28% and 93% (control), 14% and 58% (H2), and 10% and 66% (Mg) for the 60th and 90th days, respectively. Peroxide value (mEq O2/kg) increased to 2.76 and 8.83 (control), 1.92 and 7.25 (H2), and 2.02 and 8.12 (Mg) for the 60th and 90th days. HRW samples showed the lowest acid degree value (ADV) and the highest color notes (L*, C*, and h). The HRW treatment of raw butter has shown improving effects on the product without any harmful residuals in the final product or the environment.
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Alwazeer D, Ceylan MM, Bulut M, Koyuncu M. Evaluation of the impact of hydrogen‐rich water on the deaccumulation of heavy metals in butter. J Food Saf 2022. [DOI: 10.1111/jfs.13005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Duried Alwazeer
- Department of Nutrition and Dietetics Faculty of Health Sciences, Iğdır University Iğdır Turkey
- Research Center for Redox Applications in Foods Iğdır University Iğdır Turkey
- Innovative Food Technologies Development, Application, and Research Center Iğdır University Iğdır Turkey
| | - Mehmet Murat Ceylan
- Research Center for Redox Applications in Foods Iğdır University Iğdır Turkey
- Innovative Food Technologies Development, Application, and Research Center Iğdır University Iğdır Turkey
- Department of Gastronomy, Faculty of Tourism Iğdır University Iğdır Turkey
| | - Menekşe Bulut
- Research Center for Redox Applications in Foods Iğdır University Iğdır Turkey
- Innovative Food Technologies Development, Application, and Research Center Iğdır University Iğdır Turkey
- Department of Food Engineering, Faculty of Engineering Iğdır University Iğdır Turkey
| | - Mubin Koyuncu
- Research Center for Redox Applications in Foods Iğdır University Iğdır Turkey
- Innovative Food Technologies Development, Application, and Research Center Iğdır University Iğdır Turkey
- Department of Food Engineering, Faculty of Engineering Iğdır University Iğdır Turkey
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Bulut M, Adal E, Aktar T. Plant protein enrichment effect on the physical, chemical, microbiological, and sensory characteristics of yogurt. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16865] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Menekse Bulut
- Research Center for Redox Applications in Foods (RCRAF) Igdir University Igdir Turkey
- Innovative Food Technologies Development, Application, and Research Center Igdir University Igdir Turkey
- Department of Food Engineering, Faculty of Engineering Igdir University Igdir Turkey
| | - Eda Adal
- Department of Gastronomy and Culinary Art, Faculty of Tourism Iskenderun Technical University İskenderun Turkey
| | - Tugba Aktar
- Department of Food Engineering, Faculty of Engineering Alanya Alaaddin Keykubat University Antalya Turkey
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Quintana Martinez S, Torregroza Fuentes EE, García-Zapateiro LA. Rheological and Microstructural Properties of Acidified Milk Drink Stabilized with Butternut Squash Pulp Hydrocolloids (BSPHs). ACS OMEGA 2022; 7:19235-19242. [PMID: 35721938 PMCID: PMC9202050 DOI: 10.1021/acsomega.2c00513] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Accepted: 05/19/2022] [Indexed: 06/15/2023]
Abstract
In this study, hydrocolloids from butternut squash pulp (BSPH) have been employed as stabilizers for the development of acidified milk drinks to evaluate their physicochemical, rheological, and microstructural properties. BSPH was obtained in the alkaline medium (yield of 630 mg of hydrocolloids/100 g of pulp), presenting 79.97 ± 0.240% carbohydrate and non-Newtonian-type shear thinning. Four acidified milk drinks (AMDs) were obtained with 0.25, 0.50, and 1.00% BSPHs and a control sample without BSPHs. The addition of BSPHs did not alter the proximal composition of AMDs with similar proximal values; also, the samples present typical behavior of non-Newtonian-fluid-type shear thinning adjusted to the Carreau-Yasuda model. Storage (G') and loss (G″) moduli values were slightly dependent on the frequency in most of the studied systems. Then, the addition of BSPHs retained their uniform internal structure and contributed to the stabilization of the products.
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7
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Green strategies to control redox potential in the fermented food industry. Food Res Int 2022; 156:111154. [DOI: 10.1016/j.foodres.2022.111154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 03/12/2022] [Accepted: 03/15/2022] [Indexed: 11/18/2022]
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8
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Bulut M, Tunçtürk Y, Alwazeer D. Effect of fortification of set‐type yoghurt with different plant extracts on its physicochemical, rheological, textural and sensory properties during storage. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12803] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Menekşe Bulut
- Department of Food Engineering Faculty of Engineering Iğdır University Iğdır 76000Turkey
- Research Center for Redox Applications in Foods (RCRAF) Iğdır University Iğdır 76000Turkey
- Innovative Food Technologies Development, Application, and Research Center Iğdır University Iğdır 76000Turkey
| | - Yusuf Tunçtürk
- Department of Food Engineering Faculty of Engineering Van Yüzüncü Yıl University Van 65000Turkey
| | - Duried Alwazeer
- Research Center for Redox Applications in Foods (RCRAF) Iğdır University Iğdır 76000Turkey
- Innovative Food Technologies Development, Application, and Research Center Iğdır University Iğdır 76000Turkey
- Department of Nutrition and Dietetic Faculty of Health Sciences Iğdır University Iğdır 76000 Turkey
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Taño JE, Hayashi SI, Hirota S, Gonzales CAB, Yasuda H. Effect of the glucono-δ-lactone concentration on the sensitivity and stability of PVA-GTA-I radiochromic gel dosimeter. RADIAT MEAS 2020. [DOI: 10.1016/j.radmeas.2020.106311] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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10
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Lu ZX, He JF, Zhang YC, Bing DJ. Composition, physicochemical properties of pea protein and its application in functional foods. Crit Rev Food Sci Nutr 2019; 60:2593-2605. [PMID: 31429319 DOI: 10.1080/10408398.2019.1651248] [Citation(s) in RCA: 116] [Impact Index Per Article: 23.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Field pea is one of the most important leguminous crops over the world. Pea protein is a relatively new type of plant proteins and has been used as a functional ingredient in global food industry. Pea protein includes four major classes (globulin, albumin, prolamin, and glutelin), in which globulin and albumin are major storage proteins in pea seeds. Globulin is soluble in salt solutions and can be further classified into legumin and vicilin. Albumin is soluble in water and regarded as metabolic and enzymatic proteins with cytosolic functions. Pea protein has a well-balanced amino acid profile with high level of lysine. The composition and structure of pea protein, as well as the processing conditions, significantly affect its physical and chemical properties, such as hydration, rheological characteristics, and surface characteristics. With its availability, low cost, nutritional values and health benefits, pea protein can be used as a novel and effective alternative to substitute for soybean or animal proteins in functional food applications.
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Affiliation(s)
- Z X Lu
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, Alberta, Canada
| | - J F He
- Inner Mongolia Academy of Agriculture and Animal Husbandry Sciences, Hohhot, Inner Mongolia, P.R. China
| | - Y C Zhang
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, Alberta, Canada
| | - D J Bing
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada
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Rheological and structural characterisation of whey protein acid gels co-structured with chia (Salvia hispanica L.) or flax seed (Linum usitatissimum L.) mucilage. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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12
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Kamal M, Foukani M, Karoui R. Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation. Journal of Food Science and Technology 2017; 54:439-446. [PMID: 28242943 DOI: 10.1007/s13197-016-2480-9] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/26/2016] [Accepted: 12/29/2016] [Indexed: 11/29/2022]
Abstract
The rheological properties of acid-induced coagulation of camel and cow milk gels following the addition of calcium chloride (CaCl2) and hydrogen phosphate dehydrate (Na2HPO4*2H2O) were investigated using a dynamic low amplitude oscillatory rheology. For a considered condition, the final values of storage modulus (G') and loss modulus (G″) of camel milk gels were significantly lower than those of cow milk gels. The increase of the added CaCl2 levels improved significantly the gelation properties of camel and cow milk gels, since a reduction in the gelation time and an increase in the gel firmness were observed. Following the addition of Na2HPO4*2H2O at 10 and 20 mM, no significant effect on the gelation rate and the firmness of camel milk gels was observed, while, a significant decrease in the gelation rate and firmness were observed for cow milk gels.
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Affiliation(s)
- Mohammad Kamal
- Univ. Artois, EA 7394, Institut Charles Viollette, Lens, 62300 France
| | - Mohammed Foukani
- ISA Lille, EA 7394, Institut Charles Viollette, Lille, 59000 France
| | - Romdhane Karoui
- Univ. Artois, EA 7394, Institut Charles Viollette, Lens, 62300 France ; ISA Lille, EA 7394, Institut Charles Viollette, Lille, 59000 France ; Ulco, EA 7394, Institut Charles Viollette, Boulogne sur Mer, 62200 France ; Univ. Lille, EA 7394, Institut Charles Viollette, Lille, 59000 France
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Chen YC, Chen CC, Chen ST, Hsieh JF. Proteomic profiling of the coagulation of milk proteins induced by glucono-delta-lactone. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.06.005] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Larsen N, Werner BB, Vogensen FK, Jespersen L. Effect of dissolved oxygen on redox potential and milk acidification by lactic acid bacteria isolated from a DL-starter culture. J Dairy Sci 2015; 98:1640-51. [DOI: 10.3168/jds.2014-8971] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2014] [Accepted: 11/25/2014] [Indexed: 11/19/2022]
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Abraham S, Cachon R, Jeanson S, Ebel B, Michelon D, Aubert C, Rojas C, Feron G, Beuvier E, Gervais P, De Coninck J. A procedure for reproducible measurement of redox potential (E h) in dairy processes. ACTA ACUST UNITED AC 2013. [DOI: 10.1007/s13594-013-0134-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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16
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Michelon D, Tachon S, Ebel B, De Coninck J, Feron G, Gervais P, Yvon M, Cachon R. Screening of lactic acid bacteria for reducing power using a tetrazolium salt reduction method on milk agar. J Biosci Bioeng 2013; 115:229-32. [DOI: 10.1016/j.jbiosc.2012.09.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2012] [Revised: 09/02/2012] [Accepted: 09/17/2012] [Indexed: 10/27/2022]
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17
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How to tailor heat-induced whey protein/κ-casein complexes as a means to investigate the acid gelation of milk—a review. ACTA ACUST UNITED AC 2011. [DOI: 10.1007/s13594-011-0013-x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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