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Han Y, Li X, Zhang Q, Zhou W, Wu G, Yuan K, Cui C, Bai W. Lactobacillus fermentation accelerated biotransformation of cranberry anthocyanins towards phenol-pyranoanthocyanins and their stability and antioxidant property. Food Chem 2024; 461:140793. [PMID: 39146679 DOI: 10.1016/j.foodchem.2024.140793] [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: 06/25/2024] [Revised: 07/30/2024] [Accepted: 08/06/2024] [Indexed: 08/17/2024]
Abstract
Phenol-pyranoanthocyanins, a structurally modified type of anthocyanin, has higher stability than anthocyanins. However, their conversion occurs slowly. Therefore, it is crucial to improve the conversion efficiency and production of pyranoanthocyanins. In this study, cranberry anthocyanin (CRAN) was fermented using two Lactobacillus strains along with caffeic acid to form cranberry-derived pyranoanthocyanins (PY-CRAN). PY-CRAN was characterized and identified. The physicochemical properties, antioxidant activity, and tyrosinase inhibitory capacity of PY-CRAN were assessed. The results showed that phenol-pyranoanthocyanins can be rapidly produced through fermentative transformation using Lactiplantibacillus plantarum and Lacticaseibacillus paracasei. Lacticaseibacillus paracasei exhibits a higher propensity for producing phenol-pyranoanthocyanins. PY-CRAN exhibits high stability under light and various pH conditions. Moreover, they possess excellent antioxidant properties and the ability to inhibit tyrosinase. These results suggest that fermentative biotransformation conducted by Lactobacillus is an ideal method for producing cranberry pyranoanthocyanins. The resulting anthocyanins have potential as antioxidant and whitening agents, making them promising bioactive ingredients.
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Affiliation(s)
- Yudi Han
- Convergence College of Yanbian University, Yanji 133002, PR China
| | - Xusheng Li
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, PR China
| | - Qing Zhang
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, PR China
| | - Weijie Zhou
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, PR China
| | - Guangkai Wu
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, PR China
| | - Kailan Yuan
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, PR China
| | - Chengbi Cui
- Convergence College of Yanbian University, Yanji 133002, PR China.
| | - Weibin Bai
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, PR China.
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2
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Chen B, Ai C, He Y, Zheng Y, Chen L, Teng H. Preparation and structural characterization of chitosan‑sodium alginate nanocapsules and their effects on the stability and antioxidant activity of blueberry anthocyanins. Food Chem X 2024; 23:101744. [PMID: 39257493 PMCID: PMC11385793 DOI: 10.1016/j.fochx.2024.101744] [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: 05/24/2024] [Revised: 08/11/2024] [Accepted: 08/14/2024] [Indexed: 09/12/2024] Open
Abstract
This study prepared a nanocapsule (NPs) from chitosan (CS) and sodium alginate (ALG) and used them to enhance the stability of blueberry anthocyanins (BA) The optimal NPs was obtained at pH value of 3.25, BA concentration of 0.5 mg/mL and mixing ratio of CS to ALG of 1:1 (W/W). Further, the formation of composite NPs was confirmed by a series of characterization methods. The CS-BA-ALG NPs appeared spherical, smooth, and evenly distributed when observed under an optical microscope and transmission Electron Microscope. The X-ray Diffractometer and Fourier Transform Infrared spectroscopy data proved that electrostatic interaction and hydrogen bonding are dominant forces to form NPs. Thermogravimetric analysis and differential scanning calorimetry results demonstrated that the CS-BA-ALG NPs system significantly improved the thermal stability of anthocyanins. In addition, it was also proved that CS-BA-ALG NPs showed high antioxidant capacity and protection capacity.
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Affiliation(s)
- Boyu Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Chao Ai
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Yuanju He
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Yimei Zheng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Lei Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Hui Teng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
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Ozcan BE, Karakas CY, Karadag A. Application of purple basil leaf anthocyanins-loaded alginate-carrageenan emulgel beads in gelatin-based jelly candies. Int J Biol Macromol 2024; 277:134547. [PMID: 39116974 DOI: 10.1016/j.ijbiomac.2024.134547] [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: 06/02/2024] [Revised: 08/01/2024] [Accepted: 08/05/2024] [Indexed: 08/10/2024]
Abstract
Jelly candies could be considered promising food matrices for the delivery of bioactive compounds such as anthocyanins (ACNs). In this study, gelatin-based jelly candies were fortified with free ACNs-rich purple basil leaf extract (PBLE) and PBLE-loaded emulgel beads. The interaction between free ACNs and gelatin in the jelly matrix resulted in a lower release of ACNs in the mouth (8.27 %) and gastric stage (74.44 %) compared to those of free extract (24.92 and 86.13 %), as well as some protection in the intestinal stage. The release of ACNs from the jellies enriched with PBLE-loaded emulgel beads only began in the intestinal stage and reached 66.34-70.75 % of the initial load. Compared to those of PBLE-loaded emulgel beads, the introduction of beads within the jelly matrix increased the in vitro release of ACNs. The jelly samples enriched with PBLE-loaded emulgel beads yielded higher hardness, adhesiveness, flexibility, and chewiness compared to samples with free PBLE. While the color and appearance of jellies fortified with encapsulated PBLE were impaired, they got the highest sensory acceptance scores due to the masking of the bitter taste of the free extract. ACNs-loaded emulgel beads could be a viable method for fortifying jelly candies.
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Affiliation(s)
- Basak Ebru Ozcan
- Department of Food Engineering, Faculty of Engineering, Kirklareli University, Kırklareli 39000, Türkiye.
| | - Canan Yagmur Karakas
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34210, Türkiye
| | - Ayse Karadag
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34210, Türkiye
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4
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Ye L, Li X, Zhang L, Huang Y, Zhang B, Yang X, Tan W, Li X, Zhang X. LC-MS/MS-based targeted carotenoid and anthocyanidin metabolic profile of Auricularia cornea under blue and red LED light exposure. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY. B, BIOLOGY 2024; 259:113005. [PMID: 39126797 DOI: 10.1016/j.jphotobiol.2024.113005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2024] [Revised: 07/19/2024] [Accepted: 08/05/2024] [Indexed: 08/12/2024]
Abstract
Light exposure significantly impacted the coloration and metabolism of Auricularia cornea, although the underlying mechanisms remain unclear. This study aimed to test the apparent color and pigment metabolic profiles of A. cornea in response to red (λp = 630 nm) and blue (λp = 463 nm) visible light exposure. Colorimeter analysis showed that fruiting bodies appeared bright-white under red-light and deeper-red under blue-light, both with a yellow tinge. On the 40th day of light-exposure, bodies were collected for metabolite detection. A total of 481 metabolites were targeted analysis, resulting in 18 carotenoids and 11 anthocyanins. Under red and blue light exposure, the total carotenoids levels were 1.1652 μg/g and 1.1576 μg/g, the total anthocyanins levels were 0.0799 μg/g and 0.1286 μg/g, respectively. Four differential metabolites and three putative gene linked to the visual coloration of A. cornea were identified. This pioneering study provides new insights into the role of light in regulating A. cornea pigmentation and metabolic profile.
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Affiliation(s)
- Lei Ye
- College of Resources, Sichuan Agricultural University, Chengdu 611130, China; Sichuan Institute of Edible Fungi, Chengdu 610066, China
| | - Xin Li
- College of Resources, Sichuan Agricultural University, Chengdu 611130, China
| | - Lingzi Zhang
- College of Resources, Sichuan Agricultural University, Chengdu 611130, China
| | - Yu Huang
- Sichuan Institute of Edible Fungi, Chengdu 610066, China
| | - Bo Zhang
- Sichuan Institute of Edible Fungi, Chengdu 610066, China
| | - Xuezhen Yang
- Sichuan Institute of Edible Fungi, Chengdu 610066, China
| | - Wei Tan
- Sichuan Institute of Edible Fungi, Chengdu 610066, China
| | - Xiaolin Li
- Sichuan Institute of Edible Fungi, Chengdu 610066, China; Luzhou Laojiao Co., Ltd, Luzhou 646000, China.
| | - Xiaoping Zhang
- College of Resources, Sichuan Agricultural University, Chengdu 611130, China.
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Mazhar MW, Ishtiaq M, Maqbool M, Mahmoud EA, Almana FA, Elansary HO. Exploring the potential of plant astrobiology: adapting flora for extra-terrestrial habitats: a review. Biol Futur 2024:10.1007/s42977-024-00245-z. [PMID: 39302628 DOI: 10.1007/s42977-024-00245-z] [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: 12/26/2023] [Accepted: 09/04/2024] [Indexed: 09/22/2024]
Abstract
In recent years, the realm of astrobiology has expanded beyond the search for microbial life to encompass the intriguing possibility of plant life beyond our planet. Plant astrobiology delves into the adaptations and mechanisms that might allow Earth's flora to flourish in the harsh conditions of outer space and other celestial bodies. This review aims to shed light on the captivating field of plant astrobiology, its implications, and the challenges and opportunities it presents. Plant astrobiology marries the disciplines of botany and astrobiology, challenging us to envision the growth of plants beyond Earth's atmosphere. Researchers in this field are not only exploring the potential for plant life on other planets and moons but also investigating how plants could be harnessed to sustain life during extended space missions. The review discusses how plants could adapt to environments characterized by low gravity, high radiation, extreme temperature fluctuations, and different atmospheric compositions. It highlights the physiological changes necessary for plants to survive and reproduce in these conditions. A pivotal concept is the integration of plants into closed-loop life support systems, where plants would play a crucial role in recycling waste products, generating oxygen, and producing food. The review delves into ongoing research involving genetic modifications and synthetic biology techniques to enhance plants' resilience in space environments. It addresses ethical considerations associated with altering organisms for off-planet habitation. Additionally, the review contemplates the psychological and emotional benefits of having greenery in enclosed, isolated space habitats. The review concludes that by employing advanced research methodologies, the field of plant astrobiology can greatly enhance the viability and sustainability of future space missions, highlighting the essential role of plants in sustaining long-term human presence beyond Earth.
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Affiliation(s)
- Muhammad Waqas Mazhar
- Department of Botany, Mirpur University of Science and Technology, Mirpur, 10250, Pakistan
| | - Muhammad Ishtiaq
- Department of Botany, Mirpur University of Science and Technology, Mirpur, 10250, Pakistan.
- Department of Botany, Climate Change Research Centre, Herbarium and Biodiversity Conservation, Azad Jammu and Kashmir University of Bhimber (AJKUoB), Bhimber, 10040, Pakistan.
| | - Mehwish Maqbool
- Department of Botany, Mirpur University of Science and Technology, Mirpur, 10250, Pakistan
| | - Eman A Mahmoud
- Department of Food Industries, Faculty of Agriculture, Damietta University, Damietta, 34511, Egypt
| | - Fahed A Almana
- Plant Production Department, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, 11451, Riyadh, Saudi Arabia
| | - Hosam O Elansary
- Plant Production Department, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, 11451, Riyadh, Saudi Arabia
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6
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Leung M, Zhang L, Li X, Yu HZ. Superhydrophobic Paper Strips with Embedded Agarose-Anthocyanin Mini-Discs for Point-of-Need Quantitative pH Measurements. Anal Chem 2024. [PMID: 39300344 DOI: 10.1021/acs.analchem.4c04242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/22/2024]
Abstract
Commercial pH paper is a quick and simple tool for measuring a solution's acidity/basicity, but it only provides qualitative or semi-quantitative results, and the synthetic indicator dyes within can be toxic or carcinogenic. Although pH meters enable more accurate and quantitative analysis, they are less convenient to operate and are tedious to calibrate. This presents a need for an alternative pH testing method for applications where it is not easy or possible to use a pH meter, yet quantitative results are desired. We report herein the fabrication of a pH test strip made from superhydrophobic paper and agarose-anthocyanin film discs. In the proposed method, test strips are dipped into samples and then imaged with a portable scanner (or a smartphone). The color of the film is extracted with ImageJ software (or a mobile app), using the RGB color system. By generating a calibration curve relating the film color to the sample pH using standard buffer solutions, we are able to quantify the pH of beverages and other liquids with an accuracy and precision comparable to that of a pH meter. The test strips offer the same convenience as conventional pH paper, with the added capabilities of quantitation and multiplexed testing, which presents a practical tool for point-of-need pH analysis.
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Affiliation(s)
- Michelle Leung
- Department of Chemistry, Simon Fraser University, Burnaby, British Columbia V5A 1S6, Canada
| | - Lingling Zhang
- College of Biomedical Engineering, Taiyuan University of Technology, Yuci, Shanxi 030600, China
| | - Xiaochun Li
- College of Biomedical Engineering, Taiyuan University of Technology, Yuci, Shanxi 030600, China
| | - Hua-Zhong Yu
- Department of Chemistry, Simon Fraser University, Burnaby, British Columbia V5A 1S6, Canada
- College of Biomedical Engineering, Taiyuan University of Technology, Yuci, Shanxi 030600, China
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7
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Yang Z, Wu M, Qin Z, Wu D, Chen K. Multi-functional pH-sensing/antioxidant/antibacterial bioaerogels with long-term activity of loaded anthocyanin for the smart packaging of food. Int J Biol Macromol 2024; 279:135389. [PMID: 39245121 DOI: 10.1016/j.ijbiomac.2024.135389] [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: 12/12/2023] [Revised: 08/26/2024] [Accepted: 09/05/2024] [Indexed: 09/10/2024]
Abstract
Anthocyanins (ATH), which are plant pigments with potential health benefits, possess antioxidant and natural indicator properties. However, their inherent instability poses a hurdle for practical applications in the food industry. In the present study, we addressed this challenge by encapsulating ATHs in nisin/gelatin (GA)/pullulan (PUL) bioaerogels through freeze-drying. The results showed that the ATH + nisin@GA/PUL bioaerogels exhibited antibacterial activity against S. aureus and E. coli, and pH-responsiveness to the increase in biogenic amines during the spoilage of shrimp, indicating their potential as a freshness indicator. The bioaerogels also displayed sustained antioxidant effects after two months of storage at room temperature. In summary, the ATH + nisin@GA/PUL bioaerogel serves as a stable matrix for preserving the antioxidant activity of ATHs, and facilitates the indication of freshness in perishable foods. This innovative encapsulation technique represents an advancement in the utilization of ATHs in food packaging.
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Affiliation(s)
- Zhichao Yang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, PR China
| | - Menglu Wu
- College of Agriculture & Biotechnology/Zhejiang Key Laboratory of Horticultural Crop Quality Improvement/Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou 310058, PR China
| | - Ziqiang Qin
- College of Agriculture & Biotechnology/Zhejiang Key Laboratory of Horticultural Crop Quality Improvement/Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou 310058, PR China
| | - Di Wu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, PR China; College of Agriculture & Biotechnology/Zhejiang Key Laboratory of Horticultural Crop Quality Improvement/Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou 310058, PR China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, PR China.
| | - Kunsong Chen
- College of Agriculture & Biotechnology/Zhejiang Key Laboratory of Horticultural Crop Quality Improvement/Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou 310058, PR China
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Ijod G, Nawawi NIM, Anwar F, Rahim MHA, Ismail-Fitry MR, Adzahan NM, Azman EM. Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review. Food Sci Biotechnol 2024; 33:2673-2698. [PMID: 39184986 PMCID: PMC11339212 DOI: 10.1007/s10068-024-01603-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 04/15/2024] [Accepted: 05/10/2024] [Indexed: 08/27/2024] Open
Abstract
Anthocyanins (ACNs) are water-soluble pigments in various fruits and vegetables known for their high antioxidant activity. They are used as natural food colorants and preservatives and have several medicinal benefits. However, their application in functional foods and nutraceuticals is often compromised by their low stability to heat, oxygen, enzymes, light, pH changes, and solubility issues. Spray drying has emerged as an effective microencapsulation technique to enhance the shelf life, quality, and stability of ACNs. This manuscript reviews the latest scientific developments in spray drying microencapsulation of ACNs-rich fruit extracts. Process optimization and the stability and physicochemical properties of the spray-dried, microencapsulated ACNs-rich powders are discussed. This review also covers functional food and nutraceutical applications and introduces novel encapsulation methods, such as freeze-drying, supercritical carbon dioxide (SC-CO2), coacervation, drum drying, and electrospraying, highlighting their potential in improving the utility of ACNs-rich fruit extracts.
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Affiliation(s)
- Giroon Ijod
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Malaysia
| | - Nur Izzati Mohamed Nawawi
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Malaysia
| | - Farooq Anwar
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Malaysia
- Institute of Chemistry, University of Sargodha, Sargodha, 40100 Pakistan
| | - Muhamad Hafiz Abd Rahim
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Malaysia
| | - Mohammad Rashedi Ismail-Fitry
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Malaysia
| | - Noranizan Mohd Adzahan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Malaysia
| | - Ezzat Mohamad Azman
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Malaysia
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Jariani P, Shahnejat-Bushehri AA, Naderi R, Zargar M, Naghavi MR. Characterization of key genes in anthocyanin and flavonoid biosynthesis during floral development in Rosa canina L. Int J Biol Macromol 2024; 276:133937. [PMID: 39029843 DOI: 10.1016/j.ijbiomac.2024.133937] [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: 05/10/2024] [Revised: 07/14/2024] [Accepted: 07/15/2024] [Indexed: 07/21/2024]
Abstract
This study investigates the transition of Rosa canina L. petals from pink to white, driven by genetic and biochemical factors. It characterizes the expression of ten key genes involved in anthocyanin and flavonoid biosynthesis across five developmental stages, correlating gene expression with flavonoid and anthocyanin concentrations and colorimetric changes. Initially, the petals exhibit a rich flavonoid profile, dominated by Rutin and Kaempferol derivatives. The peak anthocyanin concentration, corresponding to the deepest color saturation, occurs in the subsequent stage. Advanced chromatographic analyses identify key flavonoids persisting into the final white petal stage. Notably, the ANS gene shows a dramatic 137.82-fold increase in expression at the final stage, indicating its crucial role in petal color maturation despite the absence of visible pigmentation. The study provides a comprehensive characterization of the genetic and biochemical mechanisms underlying petal pigmentation, suggesting that reduced anthocyanin synthesis and increased flavonol concentration led to white petals. It also highlights the roles of other genes such as PAL, CCD1, FLS, CHI, CHS, UFGT, F3H, DFR, and RhMYB1, indicating that post-translational modifications and other regulatory mechanisms may influence anthocyanin stability and degradation.
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Affiliation(s)
- Parisa Jariani
- Division of Biotechnology, Department of Agronomy and Plant Breeding, College of Agricultural and Natural Resources, University of Tehran, Karaj 31587-77871, Iran.
| | - Ali-Akbar Shahnejat-Bushehri
- Division of Biotechnology, Department of Agronomy and Plant Breeding, College of Agricultural and Natural Resources, University of Tehran, Karaj 31587-77871, Iran.
| | - Roohangiz Naderi
- Department of Horticulture Science, College of Agriculture and Natural Resources, University of Tehran, Karaj 31587-77871, Iran.
| | - Meisam Zargar
- Department of Agrobiotechnology, Institute of Agriculture, RUDN University, 117198 Moscow, Russia.
| | - Mohammad Reza Naghavi
- Division of Biotechnology, Department of Agronomy and Plant Breeding, College of Agricultural and Natural Resources, University of Tehran, Karaj 31587-77871, Iran; Department of Agrobiotechnology, Institute of Agriculture, RUDN University, 117198 Moscow, Russia.
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10
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Gao L, Li Y, Yang S, Bao Y, Luo T, Wang J. Effects of an inoculation dose of Issatchenkia terricola WJL-G4 on physicochemical properties, active substances, and antioxidant capacity of black, red, and white currant juice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6405-6416. [PMID: 38497362 DOI: 10.1002/jsfa.13464] [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: 09/08/2023] [Revised: 03/01/2024] [Accepted: 03/18/2024] [Indexed: 03/19/2024]
Abstract
BACKGROUND Due to the high level of organic acids - primarily citric acid - black, red, and white currants have an excessively sour taste, making taste adjustment during processing challenging. This study investigated and evaluated the effects of an inoculation dose of the acid-reducing yeast Issatchenkia terricola WJL-G4 on several aspect such as physicochemical properties, chromaticity, active substances, and antioxidant capacity. A sensory evaluation was also conducted. RESULTS The results indicated that, when the inoculation dose increased from 2% to 12%, the total phenol, total flavonoid, and total anthocyanin content, and antioxidant capacity in currant juice decreased. A low inoculation dose (2-4%) was beneficial for preserving the total phenol and total flavonoid content. Although the levels of most phenolic compounds decreased, the concentrations of caffeic acid, p-coumaric acid, ferulic acid, rutin, and epicatechin were significantly higher than the control after fermentation. Overall acceptability and taste scores of fermented currants improved compared with those of the control group. CONCLUSION This experiment provided an effective solution, with a theoretical basis, to the problems of the sour taste and harsh flavor of currant juice. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Liping Gao
- College of Life Science, Northeast Forestry University, Harbin, China
- Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin, China
| | - Yunhan Li
- Faculty of Arts and Science, University of Toronto, Toronto, Ontario, Canada
| | - Shuo Yang
- College of Life Science, Northeast Forestry University, Harbin, China
- School of Medicine and Health, Harbin Institute of Technology, Harbin, China
| | - Yihong Bao
- College of Life Science, Northeast Forestry University, Harbin, China
- Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin, China
| | - Ting Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Jinling Wang
- College of Life Science, Northeast Forestry University, Harbin, China
- Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin, China
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11
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Michel S, Bayram M. Assessment of iron content of cooking water on bulgur by determining chemical, mineral, colour, textural and thermal characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5991-5998. [PMID: 38427021 DOI: 10.1002/jsfa.13425] [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: 11/29/2023] [Revised: 02/25/2024] [Accepted: 03/01/2024] [Indexed: 03/02/2024]
Abstract
BACKGROUND Bulgur, a whole wheat product, has attracted attention in the world in recent years because of its wide usage possibility in different meals. The basic ingredients in bulgur production are wheat and water. The influence of water composition on bulgur quality has not been investigated. Iron in water can cause discolouration in foods by oxidizing and reacting with phenolic compounds and also by hardening the structure of the foods. Therefore, in the present study, the effects of the iron content of water on the quality of bulgur were examined. RESULTS The effect of the amount of iron in water on bulgur quality was carried out and examined using water containing iron at three different levels (0, 1 and 2 ppm). Using water containing 2 ppm iron in bulgur production caused a decrease in the L* value and an increase in the YI (i.e. yellowness index), thus negatively affecting the colour of the bulgur. In bulgur prepared with water containing 2 ppm iron, the antioxidant activity was also dramatically reduced. CONCLUSION The iron content in the water used in bulgur production did not have a negative effect on bulgur quality up to 2 ppm. The protein, ash, phenolic and mineral amounts and textural characteristics of bulgur were not affected by the concentration of iron in the water. As a result, high iron concentration in cooking water negatively affects bulgur's colour and antioxidant activity. Therefore, it is recommended to use iron-free water in bulgur production. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Sadiye Michel
- Department of Food Engineering, Faculty of Engineering, Gaziantep University, Gaziantep, Turkey
- Department of Food Engineering, Faculty of Engineering and Architecture, Muş Alparslan University, Muş, Turkey
| | - Mustafa Bayram
- Department of Food Engineering, Faculty of Engineering, Gaziantep University, Gaziantep, Turkey
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Cîrstea Lazăr N, Nour V, Corbu AR, Codină GG. Blackcurrant Pomace Extract as a Natural Antioxidant in Vienna Sausages Reformulated by Replacement of Pork Backfat with Emulsion Gels Based on High Oleic Sunflower and Flaxseed Oils. Gels 2024; 10:534. [PMID: 39195063 DOI: 10.3390/gels10080534] [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: 07/15/2024] [Revised: 08/06/2024] [Accepted: 08/12/2024] [Indexed: 08/29/2024] Open
Abstract
The incorporation of a blackcurrant pomace extract (BPE) at 2.5%, 5.0% and 10.0% into an emulsion gel based on high oleic sunflower and linseed oils was examined in order to obtain a functional ingredient to be used as a pork backfat replacer in Vienna sausages. The replacement of the pork backfat with the control emulsion gel reduced the cooking loss but negatively affected the color by decreasing L* and a* values as compared with the traditional product. A decrease in the n-6/n-3 ratio from 10.99 to around 1.54 (by 7 times) was achieved through reformulation, while the PUFA/SFA ratio increased from 0.49 to 1.09. The incorporation of BPE did not have a major impact on the fatty acid profile and improved color by increasing redness, but negatively affected the texture by increasing hardness, gumminess and share force as compared with the sausages reformulated without extract. BPE reduced the pH and the thermal stability of the emulsion gels, increased cooking loss and decreased moisture retention in sausages. BPE increased the oxidative stability of Vienna sausages enriched in polyunsaturated fatty acids; however, the incorporation of BPE into the emulsion gels above 5% affected the sensory scores for appearance, texture and general acceptability of the reformulated sausages.
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Affiliation(s)
- Nicoleta Cîrstea Lazăr
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania
- Department of Horticulture & Food Science, University of Craiova, 13 AI Cuza Street, 200585 Craiova, Romania
| | - Violeta Nour
- Department of Horticulture & Food Science, University of Craiova, 13 AI Cuza Street, 200585 Craiova, Romania
| | - Alexandru Radu Corbu
- Department of Horticulture & Food Science, University of Craiova, 13 AI Cuza Street, 200585 Craiova, Romania
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Yu H, Li HY, Zhou SH, Cheng G, Wei RF, Zhou YM, Zhang Y, Xie TL, Zhang L. The Metabolomic Profiling of the Flavonoid Compounds in Red Wine Grapes and the Impact of Training Systems in the Southern Subtropical Region of China. Int J Mol Sci 2024; 25:8624. [PMID: 39201311 PMCID: PMC11354489 DOI: 10.3390/ijms25168624] [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: 07/12/2024] [Revised: 07/29/2024] [Accepted: 08/02/2024] [Indexed: 09/02/2024] Open
Abstract
Flavonoids play an important role in forming wine grapes and wine quality characteristics. The flavonoids of three winter red wine grapes, Yeniang No. 2 (YN2), Marselan (Mar), and Guipu No. 6 (GP6), were analyzed by ultra-high-performance liquid chromatography-triple quadrupole mass spectrometry (UPLC-QQQ-MS). Furthermore, the flavonoids in GP6 grapevines using two types of training systems, namely, trellis (T) and espaliers (E), were also compared in this study. Overall, 196 flavonoid metabolites, including 96 flavones, 38 flavonols, 19 flavanones, 18 polyphenols, 15 anthocyanins, 7 isoflavones, and 3 proanthocyanidins, were identified. The flavonoid profiles were remarkably different among these three grape varieties, while they did not change much in the GP6 managed on trellis and espaliers. Grape varieties with different genetic backgrounds have their own unique flavonoid profiles. Compared with Mar-T, isoflavones and flavonols presented higher contents in GP6-T and YN2-T, which mainly contain glycitein, genistin, calycosin, kaempferide, isotrifoliin, and ayanin. The anthocyanin content was significantly higher in YN2-T than in the other two varieties. YN2 and GP6-T present a more stable color, with significantly more acetylated diglucosides and methylated anthocyanins in YN2-T and GP6-T than in Mar-T. Notably, GP6 had more varied flavonoids and the better characteristics to its flavonoid profile out of these three varieties, due to it containing a higher number of anthocyanins, flavone, and flavonols and the greatest number of different flavonoid metabolites (DFMs), with higher contents than YN2 and Mar. Compared with the trellis training system, the espaliers training system increased the content of flavonoids detected in GP6 grape berries; however, the composition of flavonoids strictly depends on the grape variety.
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Affiliation(s)
- Huan Yu
- Grape and Wine Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China; (H.Y.); (H.-Y.L.); (S.-H.Z.); (G.C.); (R.-F.W.); (Y.-M.Z.); (Y.Z.); (T.-L.X.)
| | - Hong-Yan Li
- Grape and Wine Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China; (H.Y.); (H.-Y.L.); (S.-H.Z.); (G.C.); (R.-F.W.); (Y.-M.Z.); (Y.Z.); (T.-L.X.)
| | - Si-Hong Zhou
- Grape and Wine Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China; (H.Y.); (H.-Y.L.); (S.-H.Z.); (G.C.); (R.-F.W.); (Y.-M.Z.); (Y.Z.); (T.-L.X.)
| | - Guo Cheng
- Grape and Wine Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China; (H.Y.); (H.-Y.L.); (S.-H.Z.); (G.C.); (R.-F.W.); (Y.-M.Z.); (Y.Z.); (T.-L.X.)
| | - Rong-Fu Wei
- Grape and Wine Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China; (H.Y.); (H.-Y.L.); (S.-H.Z.); (G.C.); (R.-F.W.); (Y.-M.Z.); (Y.Z.); (T.-L.X.)
| | - Yong-Mei Zhou
- Grape and Wine Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China; (H.Y.); (H.-Y.L.); (S.-H.Z.); (G.C.); (R.-F.W.); (Y.-M.Z.); (Y.Z.); (T.-L.X.)
| | - Ying Zhang
- Grape and Wine Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China; (H.Y.); (H.-Y.L.); (S.-H.Z.); (G.C.); (R.-F.W.); (Y.-M.Z.); (Y.Z.); (T.-L.X.)
| | - Tai-Li Xie
- Grape and Wine Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China; (H.Y.); (H.-Y.L.); (S.-H.Z.); (G.C.); (R.-F.W.); (Y.-M.Z.); (Y.Z.); (T.-L.X.)
| | - Lan Zhang
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning 530007, China
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, Nanning 530007, China
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14
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Rosell MDLÁ, Quizhpe J, Ayuso P, Peñalver R, Nieto G. Proximate Composition, Health Benefits, and Food Applications in Bakery Products of Purple-Fleshed Sweet Potato ( Ipomoea batatas L.) and Its By-Products: A Comprehensive Review. Antioxidants (Basel) 2024; 13:954. [PMID: 39199200 PMCID: PMC11351671 DOI: 10.3390/antiox13080954] [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: 07/08/2024] [Revised: 07/30/2024] [Accepted: 08/01/2024] [Indexed: 09/01/2024] Open
Abstract
Ipomoea batatas (L.) Lam is a dicotyledonous plant originally from tropical regions, with China and Spain acting as the main producers from outside and within the EU, respectively. The root, including only flesh, is the edible part, and the peel, leaves, stems, or shoots are considered by-products, which are generated due to being discarded in the field and during processing. Therefore, this study aimed to perform a comprehensive review of the nutritional value, phytochemical composition, and health-promoting activities of purple-fleshed sweet potato and its by-products, which lead to its potential applications in bakery products for the development of functional foods. The methodology is applied to the selected topic and is used to conduct the search, review abstracts and full texts, and discuss the results using different general databases. The studies suggested that purple-fleshed sweet potato parts are characterized by a high content of essential minerals and bioactive compounds, including anthocyanins belonging to the cyanidin or the peonidin type. The flesh and leaves are also high in phenolic compounds and carotenoids such as lutein and β-carotene. The high content of phenolic compounds and anthocyanins provides the purple-fleshed sweet potato with high antioxidant and anti-inflammatory power due to the modulation effect of the transcription factor Nrf2 and NF-kB translocation, which may lead to protection against hepatic and neurological disorders, among others. Furthermore, purple-fleshed sweet potato and its by-products can play a dual role in food applications due to its attractive color and wide range of biological activities which enhance its nutritional profile. As a result, it is essential to harness the potential of the purple-fleshed sweet potato and its by-products that are generated during its processing through an appropriate agro-industrial valorization system.
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Affiliation(s)
| | | | | | | | - Gema Nieto
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, Regional Campus of International Excellence “Campus Mare Nostrum”, Campus de Espinardo, 30100 Murcia, Spain; (M.d.l.Á.R.); (J.Q.); (P.A.); (R.P.)
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15
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Wang X, Cheng J, Zhu Y, Li T, Wang Y, Gao X. Intermolecular copigmentation of anthocyanins with phenolic compounds improves color stability in the model and real blueberry fermented beverage. Food Res Int 2024; 190:114632. [PMID: 38945622 DOI: 10.1016/j.foodres.2024.114632] [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: 04/24/2024] [Revised: 06/07/2024] [Accepted: 06/08/2024] [Indexed: 07/02/2024]
Abstract
To improve the color stability of anthocyanins (ACNs) in blueberry fermented beverage, the intermolecular copigmentation between ACNs and 3 different phenolic compounds, including (-)-epigallocatechin gallate (EGCG), ferulic acid (FA), and gallic acid (GA) as copigments, was compared in the model and the real blueberry fermented beverage, respectively. The copigmented ACNs by EGCG presented a high absorbance (0.34 a.u.) and redness (27.09 ± 0.17) in the model blueberry fermented beverage. The copigmentation by the participation of the 3 different phenolic compounds showed all a spontaneous exothermic reaction, and the Gibbs free energy (ΔG°) of the system was lowest (-5.90 kJ/mol) using EGCG as copigment. Furthermore, the molecular docking model verified that binary complexes formed between ACNs and copigments by hydrogen bonds and π-π stacking. There was a high absorbance (1.02 a.u.), percentage polymeric color (PC%, 68.3 %), and good color saturation (C*ab, 43.28) in the real blueberry fermented beverage aged for 90 days, and more malvidin-3-O-glucoside had been preserved in the wine using EGCG as copigment. This finding may guide future industrial production of blueberry fermented beverage with improved color.
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Affiliation(s)
- Xiaohan Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Jingjing Cheng
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Yue Zhu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Tao Li
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Yu Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Xueling Gao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, Anhui, China.
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16
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Michel S, Bayram M. Kinetics of chemical and color changes in wheat and water during atmospheric cooking as affected by the acidity, hardness, and iron content of water. J Food Sci 2024; 89:4758-4770. [PMID: 38955773 DOI: 10.1111/1750-3841.17222] [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: 02/16/2024] [Revised: 05/07/2024] [Accepted: 06/13/2024] [Indexed: 07/04/2024]
Abstract
Color changes in wheat and cooking water, which affect the quality of bulgur and wastewater, are important. Understanding the impacts of cooking water acidity, hardness, and iron content is significant for producing bright-yellow colored bulgur and determining the possible negative effects of cooking water on the environment. Thereby, the gelatinization degree and color (L*, a*, b*, and yellowness index) of wheat cooked with waters at different pH (3, 5, 7, 9, and 11), hardness (soft, hard, and very hard), and iron content (0, 1, and 2 mg/L) were determined every 10 min of cooking. pH, Brix, conductivity, hardness, turbidity, and color of cooking waters were also determined and kinetically modeled. After cooking, it was revealed that cooking with water at pH 3 favored the color of cooked wheat, whereas pH 11 caused darkening. Nevertheless, as the wastewater pH of cooking waters with pH 3 and 11 may be harmful to the environment, it is recommended to use water in the range of pH 5-9 for bulgur production. Cooking with very hard water is also not recommended as it causes some adverse effects such as diminishing the gelatinization rate in wheat, increasing the cooking time, and negatively affecting the color.
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Affiliation(s)
- Sadiye Michel
- Department of Food Engineering, Faculty of Engineering, Gaziantep University, Gaziantep, Turkey
| | - Mustafa Bayram
- Department of Food Engineering, Faculty of Engineering, Gaziantep University, Gaziantep, Turkey
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17
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Yuan K, Li X, Zeng Y, Liu C, Zhu Y, Hu J, Sun J, Bai W. Chemical stability of carboxylpyranocyanidin-3-O-glucoside under β-glucosidase treatment and description of their interaction. Food Chem 2024; 447:138840. [PMID: 38458128 DOI: 10.1016/j.foodchem.2024.138840] [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: 12/18/2023] [Revised: 02/19/2024] [Accepted: 02/21/2024] [Indexed: 03/10/2024]
Abstract
Anthocyanins are susceptible to degradation by β-glycosidase, resulting in color loss. This study analyzed the impact of β-glycosidase on carboxylpyranocyanidin-3-O-glucoside (Carboxyl-pycy-3-gluc) and its precursor cyanidin-3-O-glucoside (Cy-3-gluc). Carboxyl-pycy-3-gluc exhibited enhanced stability upon treatment with β-glucosidase. Ultraviolet-visible and circular dichroism spectroscopy revealed slight changes in the microenvironment and secondary structure of β-glycosidase when carboxyl-pycy-3-gluc was present. The fluorescence experiment indicated that anthocyanins quench the fluorescence of β-glycosidase through static quenching via hydrophobic interactions. Molecular docking of six types of carboxylpyranoanthocyanins and their precursors with β-glycosidase revealed that carboxylpyranoanthocyanins exhibited lower binding affinity than their precursors, consistent with the enzyme kinetic experiment results. The incorporation carboxyl-pycy-3-gluc into Sanhua Plum Juice and Wine endowed them with vivid and stable coloration. The study illustrated that carboxyl-pycy-3-gluc exhibits low binding affinity with β-glycosidase, thereby maintaining stability and confirming its potential as a colorant.
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Affiliation(s)
- Kailan Yuan
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China
| | - Xusheng Li
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China
| | - Yingyu Zeng
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China
| | - Chuqi Liu
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China
| | - Yuanqin Zhu
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China
| | - Jun Hu
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China
| | - Jianxia Sun
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China
| | - Weibin Bai
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China.
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18
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Merecz-Sadowska A, Sitarek P, Zajdel K, Sztandera W, Zajdel R. Genus Sambucus: Exploring Its Potential as a Functional Food Ingredient with Neuroprotective Properties Mediated by Antioxidant and Anti-Inflammatory Mechanisms. Int J Mol Sci 2024; 25:7843. [PMID: 39063085 PMCID: PMC11277136 DOI: 10.3390/ijms25147843] [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: 06/05/2024] [Revised: 07/14/2024] [Accepted: 07/15/2024] [Indexed: 07/28/2024] Open
Abstract
The genus Sambucus, mainly Sambucus nigra, has emerged as a valuable source of bioactive compounds with potential neuroprotective properties. This review explores the antioxidant, anti-inflammatory, and neuroregenerative effects of Sambucus-derived compounds and their implications for brain health and cognitive function. In vitro studies have demonstrated the ability of Sambucus extracts to mitigate oxidative stress, modulate inflammatory responses, and promote neural stem cell proliferation and differentiation. In vivo studies using animal models of neurodegenerative diseases, such as Alzheimer's and Parkinson's, have shown that Sambucus compounds can improve cognitive function, motor performance, and neuronal survival while attenuating neuroinflammation and oxidative damage. The neuroprotective effects of Sambucus are primarily attributed to its rich content of polyphenols, particularly anthocyanins, which exert their benefits through multiple mechanisms, including the modulation of signaling pathways involved in inflammation, apoptosis, mitochondrial function, and oxidative stress. Furthermore, the potential of Sambucus as a functional food ingredient is discussed, highlighting its application in various food products and the challenges associated with the stability and bioavailability of its bioactive compounds. This review provides a comprehensive overview of the current state of research on the neuroprotective potential of Sambucus and its derivatives, offering valuable insights for the development of dietary strategies to promote brain health and prevent age-related cognitive decline.
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Affiliation(s)
- Anna Merecz-Sadowska
- Department of Economic and Medical Informatics, University of Lodz, 90-214 Lodz, Poland;
- Department of Allergology and Respiratory Rehabilitation, Medical University of Lodz, 90-725 Lodz, Poland
| | - Przemysław Sitarek
- Department of Medical Biology, Medical University of Lodz, Muszynskiego 1, 90-151 Lodz, Poland;
| | - Karolina Zajdel
- Department of Medical Informatics and Statistics, Medical University of Lodz, 90-645 Lodz, Poland;
| | - Wiktoria Sztandera
- Department of Internal Medicine, Rehabilitation and Physical Medicine, Medical University of Lodz, 90-647 Lodz, Poland;
| | - Radosław Zajdel
- Department of Economic and Medical Informatics, University of Lodz, 90-214 Lodz, Poland;
- Department of Medical Informatics and Statistics, Medical University of Lodz, 90-645 Lodz, Poland;
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Ananingsih VK, Pratiwi AR, Soedarini B, Putra YAS. Formulation of nanoemulsion parijoto fruit extract ( Medinilla Speciosa) with variation of tweens stabilizers. Front Nutr 2024; 11:1398809. [PMID: 39040928 PMCID: PMC11262260 DOI: 10.3389/fnut.2024.1398809] [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: 03/10/2024] [Accepted: 05/07/2024] [Indexed: 07/24/2024] Open
Abstract
Nanotechnology has substantial potential for development due to its ability to modify surface characteristics and particle size, facilitating enhanced absorption of functional food compounds and controlled release of active substances to mitigate adverse effects. Nanoemulsion, a stable colloidal system formed by blending oil, emulsifier, and water, was identified as nanotechnology with promising applications. However, investigations into the impact of surfactants on characteristic nanoemulsions need to be more varied. This research gap necessitated further exploration in the advancement of nanotechnology-based foods. The parijoto fruit (Medinilla speciosa), an indigenous plant species in Indonesia, has yet to undergo extensive scrutiny for its potential use as a functional and nutraceutical food. Anthocyanins, a principal compound in the parijoto fruit, had exhibited efficacy in reducing the risk of cardiovascular disease diabetes, demonstrating anti-inflammatory and antioxidant properties. This study aimed to investigate the characteristics of nanoemulsion formulations derived from parijoto fruit extract and to evaluate an optimum condition with various tween surfactants. The findings from this investigation could furnish valuable insights for the further advancement of anthocyanin nanoemulsions from parijoto fruit extract. The results comprised the characterization of nanoemulsion particle size, polydispersity index, ζ-potential, conductivity, pH, and viscosity. Through mathematical modeling and statistical methods, RSM optimizes nanoemulsion by examining the relationships and interactions between independent and response variables. Furthermore, the characterization of nanoemulsion encompassed ζ-potential, polydispersity, particle size, conductivity, pH, and viscosity. Elevated surfactant concentrations resulted in diminished particle sizes and more uniform size distribution, albeit reaching a plateau where surfactant aggregation and micelle formation ensued. Increased concentrations of surfactant type, concentration, and parijoto extract impacted the physical characteristics of nanoparticle size and polydispersity. The optimal process conditions for nanoemulsion consisting of the type of Tween used are Tween 80, Tween concentration of 12%, and parijoto fruit extract concentration of 7.5%, yielding a desirability value of 0.74, categorizing it as moderate.
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20
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Li Y, Li T, An H, Wang X, Han J, Wang Y. Extraction and separation of anthocyanins from Kushui rose by ethanol-(NH 4) 2SO 4 aqueous two-phase system. RSC Adv 2024; 14:21250-21259. [PMID: 38974229 PMCID: PMC11224949 DOI: 10.1039/d4ra03195d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Accepted: 06/21/2024] [Indexed: 07/09/2024] Open
Abstract
Simultaneous extraction of anthocyanins and removal of sugars from Kushui rose was performed using an ethanol-ammonium sulphate aqueous two-phase system (ATPS). The effects of different parameters, such as type of salt, concentrations of salt and ethanol, temperature and pH on the partition coefficient and recovery of anthocyanins in the top system and sugars in the bottom system were studied. Furthermore, an experimental design of a three-level three-factor Box-Behnken design response surface methodology (RSM) was used to obtain optimal extraction conditions. The maximum partition coefficient (5.64) and recovery (78%) of anthocyanins in the top system within the investigated range were obtained at 22% (w/w) concentration of ammonium sulphate, 25% (w/w) concentration of ethanol, pH 5 and 33.5 °C. During the discussion of the main factors, the maximum recovery of sugars reached 70.09%. The HPLC profile of anthocyanins obtained from the ATPS top phase was similar to that of anthocyanins extracted by ethanol, which indicated that the ethanol-ammonium sulphate ATPS was suitable for the extraction of anthocyanins. On the basis of the anthocyanin stability experiment, anthocyanins extracted from Kushui rose should be stored at low pH and temperature.
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Affiliation(s)
- Yuanyuan Li
- Jingjiang College, Jiangsu University Zhenjiang 212013 PR China
| | - Tongyu Li
- Jingjiang College, Jiangsu University Zhenjiang 212013 PR China
| | - Hongxu An
- Jingjiang College, Jiangsu University Zhenjiang 212013 PR China
| | - Xinyi Wang
- Jingjiang College, Jiangsu University Zhenjiang 212013 PR China
| | - Juan Han
- School of Food and Biological Engineering, Jiangsu University Zhenjiang 212013 PR China
| | - Yun Wang
- School of Chemistry and Chemical Engineering, Jiangsu University Zhenjiang 212013 PR China
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21
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He Q, Liang S, Luo J, Yin X, Sun J, Bai W. Stabilization effect and interaction mechanism of mannoprotein on anthocyanins in mulberry juice. Int J Biol Macromol 2024; 273:133133. [PMID: 38876233 DOI: 10.1016/j.ijbiomac.2024.133133] [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: 04/11/2024] [Revised: 05/29/2024] [Accepted: 06/11/2024] [Indexed: 06/16/2024]
Abstract
This study aimed to investigate the problem of color instability in mulberry juice, examine the effect of mannoprotein (MP) dosage on improving the stability of anthocyanins in mulberry juice, and explore the molecular binding mechanism between them. As the mass ratio of anthocyanins to MP of 1.07 × 10-3: 1-1.65 × 10-3: 1, the retention rates of anthocyanins in mulberry juice and simulated system were significantly improved in the photostability experiment, with the highest increase of 128.89 % and 24.11 %, respectively. In the thermal stability experiment, it increased by 7.96 % and 18.49 %, respectively. The synergistic effect of combining MP with anthocyanins has been demonstrated to greatly enhance their antioxidant capacity, as measured by ABTS, FRAP, and potassium ferricyanide reduction method. Furthermore, MP stabilized more anthocyanins to reach the intestine in simulated in vitro digestion. MP and cyanidin-3-glucoside (C3G) interacted with each other through hydrogen bonding and hydrophobic interactions. Specific amino acid residues involved of MP in binding process were identified as threonine (THR), isoleucine (ILE) and arginine (ARG). The identification of the effective mass concentration ratio range and binding sites of MP and anthocyanins provided valuable insights for the application of MP in mulberry juice.
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Affiliation(s)
- Qianqian He
- School of Chemical Engineering and Light Industry, Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangdong University of Technology, Guangzhou 510006, Guangdong, PR China
| | - Shuyan Liang
- School of Chemical Engineering and Light Industry, Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangdong University of Technology, Guangzhou 510006, Guangdong, PR China
| | - Jielin Luo
- School of Chemical Engineering and Light Industry, Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangdong University of Technology, Guangzhou 510006, Guangdong, PR China
| | - Xiang Yin
- School of Chemical Engineering and Light Industry, Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangdong University of Technology, Guangzhou 510006, Guangdong, PR China
| | - Jianxia Sun
- School of Chemical Engineering and Light Industry, Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangdong University of Technology, Guangzhou 510006, Guangdong, PR China.
| | - Weibin Bai
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China.
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22
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Guo C, Li Y, Zhang H, Zhang Q, Wu X, Wang Y, Sun F, Shi S, Xia X. A review on improving the sensitivity and color stability of naturally sourced pH-sensitive indicator films. Compr Rev Food Sci Food Saf 2024; 23:e13390. [PMID: 39031881 DOI: 10.1111/1541-4337.13390] [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: 01/11/2024] [Revised: 04/26/2024] [Accepted: 05/19/2024] [Indexed: 07/22/2024]
Abstract
Naturally sourced pH-sensitive indicator films are of interest for real-time monitoring of food freshness through color changes because of their safety. Therefore, natural pigments for indicator films are required. However, pigment stability is affected by environmental factors, which can in turn affect the sensitivity and color stability of the pH-sensitive indicator film. First, natural pigments (anthocyanin, betalain, curcumin, alizarin, and shikonin) commonly used in pH-sensitive indicator films are presented. Subsequently, the mechanisms behind the change in pigment color under different pH environments and their applications in monitoring food freshness are also described. Third, influence factors, such as the sources, types, and pH sensitivity of pigments, as well as environmental parameters (light, temperature, humidity, and oxygen) of sensitivity and color stability, are analyzed. Finally, methods for improving the pH-sensitive indicator film are explored, encapsulation of natural pigments, incorporation of a hydrophobic film-forming matrix or function material, and protective layer have been shown to enhance the color stability of indicator films, the addition of copigments or mental ions, blending of different natural pigments, and the utilization of electrospinning have been proved to increase the color sensitivity of indicator films. This review could provide theoretical support for the development of naturally sourced pH-sensitive indicator films with high stability and sensitivity and facilitate the development in the field of monitoring food freshness.
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Affiliation(s)
- Chang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Ying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Hao Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Quanyu Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiaodan Wu
- Heilongjiang North Fish Fishing Industry Group Co., Ltd, Daqing, Heilongjiang, China
| | - Ying Wang
- Heilongjiang North Fish Fishing Industry Group Co., Ltd, Daqing, Heilongjiang, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Shuo Shi
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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23
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Han L, Li R, Jin X, Li Y, Chen Q, He C, Wang M. Metabolomic analysis, extraction, purification and stability of the anthocyanins from colored potatoes. Food Chem X 2024; 22:101423. [PMID: 38764782 PMCID: PMC11101687 DOI: 10.1016/j.fochx.2024.101423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2024] [Revised: 04/17/2024] [Accepted: 04/25/2024] [Indexed: 05/21/2024] Open
Abstract
Colored potatoes have many health benefits because they are rich in anthocyanins. However, the constituent and property of anthocyanins in colored potatoes have not been systematically studied yet. Herein, metabolomic analysis was carried out to investigate the chemical composition of anthocyanins in the four different colored potatoes. After that, the extract and purification conditions, and the stability of the anthocyanins were further studied. The results indicated that the four colored potatoes contained abundant of polyphenols, flavonoids, and anthocyanins. Cyanidin, delphinidin, and malvidin were identified as the major anthocyanidins in purple potatoes, whereas red potatoes were mainly consisted of pelargonidin and its derivatives. 84.47 mg C3GE/100 g DW of anthocyanins was obtained at the optimal conditions, which could be effectively purified macroporous resin of D101. Moreover, the anthocyanins were sensitive to pH, temperature, light, redox agents, and divalent or trivalent metal ions, but stable to sugars and univalent metal ions.
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Affiliation(s)
| | | | - Xiying Jin
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Yixin Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Qin Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Caian He
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Min Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
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24
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Kamonsuwan K, Balmori V, Marnpae M, Chusak C, Thilavech T, Charoensiddhi S, Smid S, Adisakwattana S. Black Goji Berry ( Lycium ruthenicum) Juice Fermented with Lactobacillus rhamnosus GG Enhances Inhibitory Activity against Dipeptidyl Peptidase-IV and Key Steps of Lipid Digestion and Absorption. Antioxidants (Basel) 2024; 13:740. [PMID: 38929180 PMCID: PMC11200685 DOI: 10.3390/antiox13060740] [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: 05/20/2024] [Revised: 06/14/2024] [Accepted: 06/15/2024] [Indexed: 06/28/2024] Open
Abstract
With the global increase in hyperglycemia and hyperlipidemia, there is an urgent need to explore dietary interventions targeting the inhibition of dipeptidyl peptidase-IV (DPP-IV) and lipid digestion and absorption. This study investigated how Lactobacillus rhamnosus GG (LGG) affects various aspects of black goji berry (BGB) (Lycium ruthenicum Murr.) juice, including changes in physicochemical and functional properties, as well as microbiological and sensory attributes. Throughout the fermentation process with 2.5-10% (w/v) BGB, significantly improved probiotic viability, lactic acid production, and decreased sugar content. While total flavonoids increase, anthocyanins decrease, with no discernible change in antioxidant activities. Metabolite profiling reveals elevated phenolic compounds post-fermentation. Regarding the inhibition of lipid digestion and absorption, fermented BGB exhibits improved bile acid binding, and disrupted cholesterol micellization by approximately threefold compared to non-fermented BGB, while also increasing pancreatic lipase inhibitory activity. Furthermore, a decrease in cholesterol uptake was observed in Caco-2 cells treated with fermented BGB (0.5 mg/mL), with a maximum reduction of 16.94%. Fermented BGB also shows more potent DPP-IV inhibition. Sensory attributes are significantly improved in fermented BGB samples. These findings highlight the potential of BGB as a bioactive resource and a promising non-dairy carrier for LGG, enhancing its anti-hyperglycemic and anti-hyperlipidemic properties.
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Affiliation(s)
- Kritmongkhon Kamonsuwan
- Center of Excellence in Phytochemical and Functional Food for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand; (K.K.); (C.C.)
| | - Vernabelle Balmori
- Department of Food Science and Technology, Southern Leyte State University, Sogod 6606, Philippines;
| | - Marisa Marnpae
- The Halal Science Center, Chulalongkorn University, Bangkok 10330, Thailand;
| | - Charoonsri Chusak
- Center of Excellence in Phytochemical and Functional Food for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand; (K.K.); (C.C.)
| | - Thavaree Thilavech
- Department of Food Chemistry, Faculty of Pharmacy, Mahidol University, Bangkok 10400, Thailand;
| | - Suvimol Charoensiddhi
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand;
| | - Scott Smid
- Discipline of Pharmacology, School of Biomedicine, Faculty of Health and Medical Sciences, The University of Adelaide, Adelaide 5000, SA, Australia;
| | - Sirichai Adisakwattana
- Center of Excellence in Phytochemical and Functional Food for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand; (K.K.); (C.C.)
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25
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Starowicz M, Płatosz N, Bączek N, Szawara-Nowak D, Šimková K, Wiczkowski W. Unraveling the In Vitro Anti-Advanced Glycation End-Product (Anti-AGE) Potential of Fermented Red Cabbage and Beetroot: Insights into Composition and Activities. Foods 2024; 13:1791. [PMID: 38928733 PMCID: PMC11203313 DOI: 10.3390/foods13121791] [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: 04/29/2024] [Revised: 06/03/2024] [Accepted: 06/04/2024] [Indexed: 06/28/2024] Open
Abstract
This study verified the in vitro activity of red cabbage and beetroot against the formation of advanced glycation end-products (AGEs) and their relationship with the biomolecules' content. Fermentation of cabbage increased the total phenolic (~10%) and flavonoid contents (~14%), whereas decreased total phenolics/flavonoids in beetroot. Fermented cabbage exhibited higher ability against AGEs, i.e., 17% in the bovine serum albumin-methylglyoxal (BSA-MGO) model and 25% in the BSA-glucose model, while beetroot exhibited 23% and 18%, respectively. The major compounds of cabbage products were cyanidin 3-(sinapoyl)(sinapoyl)-diglucoside-5-glucoside, sinapic acid, and epicatechin. Syringic acid and epicatechin were predominantly present in fermented beetroot. 2,17-bidecarboxy- and 2,15,17-tridecarboxy-betanin were the major betalains. Fermented vegetables can be effective inhibitors of the AGE formation/accumulation and could be recommended in the prevention of diet-related diseases.
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Affiliation(s)
| | - Natalia Płatosz
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10 Tuwima Street, 10-748 Olsztyn, Poland; (M.S.); (N.B.); (D.S.-N.); (K.Š.); (W.W.)
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26
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Guo W, Mehrparvar S, Hou W, Pan J, Aghbashlo M, Tabatabaei M, Rajaei A. Unveiling the impact of high-pressure processing on anthocyanin-protein/polysaccharide interactions: A comprehensive review. Int J Biol Macromol 2024; 270:132042. [PMID: 38710248 DOI: 10.1016/j.ijbiomac.2024.132042] [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: 02/14/2024] [Revised: 04/29/2024] [Accepted: 04/30/2024] [Indexed: 05/08/2024]
Abstract
Anthocyanins, natural plant pigments responsible for the vibrant hues in fruits, vegetables, and flowers, boast antioxidant properties with potential human health benefits. However, their susceptibility to degradation under conditions such as heat, light, and pH fluctuations necessitates strategies to safeguard their stability. Recent investigations have focused on exploring the interactions between anthocyanins and biomacromolecules, specifically proteins and polysaccharides, with the aim of enhancing their resilience. Notably, proteins like soy protein isolate and whey protein, alongside polysaccharides such as pectin, starch, and chitosan, have exhibited promising affinities with anthocyanins, thereby enhancing their stability and functional attributes. High-pressure processing (HPP), emerging as a non-thermal technology, has garnered attention for its potential to modulate these interactions. The application of high pressure can impact the structural features and stability of anthocyanin-protein/polysaccharide complexes, thereby altering their functionalities. However, caution must be exercised, as excessively high pressures may yield adverse effects. Consequently, while HPP holds promise in upholding anthocyanin stability, further exploration is warranted to elucidate its efficacy across diverse anthocyanin variants, macromolecular partners, pressure regimes, and their effects within real food matrices.
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Affiliation(s)
- Wenjuan Guo
- School of Pharmaceutical Sciences, Tiangong University, Tianjin 300087, China
| | - Sheida Mehrparvar
- Department of Food Science and Technology, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran
| | - Weizhao Hou
- School of Chemical Engineering and Technology, Tiangong University, Tianjin 300087, China
| | - Junting Pan
- State Key Laboratory of Efficient Utilization of Arid and Semi-arid Arable Land in Northern China, Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Mortaza Aghbashlo
- Department of Mechanical Engineering of Agricultural Machinery, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
| | - Meisam Tabatabaei
- Higher Institution Centre of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia.
| | - Ahmad Rajaei
- Department of Food Science and Technology, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran.
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27
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Chen Y, Zhao J, Li HH, Qian W, Zhou BY, Yang CQ. Pharmacokinetics of cyanidin-3- O-galactoside and cyanidin-3- O-arabinoside after intravenous administration in rats. JOURNAL OF ASIAN NATURAL PRODUCTS RESEARCH 2024; 26:714-725. [PMID: 37950686 DOI: 10.1080/10286020.2023.2279541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/21/2023] [Accepted: 10/31/2023] [Indexed: 11/13/2023]
Abstract
Cyanidin-3-O-galactoside and cyanidin-3-O-arabinoside (purity >98%) were isolated from black chokeberry by preparative high-performance liquid chromatography, and an animal experiment was conducted to investigate the pharmacokinetics of two anthocyanin monomers after intravenous administration. The results showed that cyanidin-3-O-galactoside has preferable druggability than cyanidin-3-O-arabinoside in pharmacokinetic area.
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Affiliation(s)
- Yan Chen
- School of Basic Medicine and Clinical Pharmacy, China Pharmaceutical University, Nanjing 210000, China
| | - Jing Zhao
- School of Basic Medicine and Clinical Pharmacy, China Pharmaceutical University, Nanjing 210000, China
| | - Han-Han Li
- School of Basic Medicine and Clinical Pharmacy, China Pharmaceutical University, Nanjing 210000, China
| | - Wen Qian
- Nanjing BRT-Biomed Company Limited, Nanjing 210000, China
| | - Bing-Yu Zhou
- Department of Pharmacy, Dongliao People's Hospital, Liaoyuan 136200, China
| | - Chang-Qing Yang
- School of Basic Medicine and Clinical Pharmacy, China Pharmaceutical University, Nanjing 210000, China
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28
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Lv H, Qian D, Xu S, Fan G, Qian Q, Cha D, Qian X, Zhou G, Lu B. Modulation of long noncoding RNAs by polyphenols as a novel potential therapeutic approach in lung cancer: A comprehensive review. Phytother Res 2024; 38:3240-3267. [PMID: 38739454 DOI: 10.1002/ptr.8202] [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: 11/13/2023] [Revised: 03/10/2024] [Accepted: 03/19/2024] [Indexed: 05/16/2024]
Abstract
Lung cancer stands as a formidable global health challenge, necessitating innovative therapeutic strategies. Polyphenols, bioactive compounds synthesized by plants, have garnered attention for their diverse health benefits, particularly in combating various cancers, including lung cancer. The advent of whole-genome and transcriptome sequencing technologies has illuminated the pivotal roles of long noncoding RNAs (lncRNAs), operating at epigenetic, transcriptional, and posttranscriptional levels, in cancer progression. This review comprehensively explores the impact of polyphenols on both oncogenic and tumor-suppressive lncRNAs in lung cancer, elucidating on their intricate regulatory mechanisms. The comprehensive examination extends to the potential synergies when combining polyphenols with conventional treatments like chemotherapy, radiation, and immunotherapy. Recognizing the heterogeneity of lung cancer subtypes, the review emphasizes the need for the integration of nanotechnology for optimized polyphenol delivery and personalized therapeutic approaches. In conclusion, we collect the latest research, offering a holistic overview of the evolving landscape of polyphenol-mediated modulation of lncRNAs in lung cancer therapy. The integration of polyphenols and lncRNAs into multidimensional treatment strategies holds promise for enhancing therapeutic efficacy and navigating the challenges associated with lung cancer treatment.
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Affiliation(s)
- Hong Lv
- Department of Pulmonary and Critical Care Medicine, Taicang TCM Hospital, Taicang, China
| | - Dawei Qian
- Department of Thoracic Surgery, Tongling Yi'an District People's Hospital, Tongling, China
| | - Shuhua Xu
- Department of Cardiothoracic Surgery, Dongtai Hospital of Traditional Chinese Medicine, Dongtai, China
| | - Guiqin Fan
- Department of Pulmonary and Critical Care Medicine, Taicang TCM Hospital, Taicang, China
| | - Qiuhong Qian
- Department of Pulmonary and Critical Care Medicine, Taicang TCM Hospital, Taicang, China
| | - Dongsheng Cha
- Department of Thoracic Surgery, Tongling Yi'an District People's Hospital, Tongling, China
| | - Xingjia Qian
- Department of Pulmonary and Critical Care Medicine, Taicang TCM Hospital, Taicang, China
| | - Guoping Zhou
- Department of Cardiothoracic Surgery, Dongtai Hospital of Traditional Chinese Medicine, Dongtai, China
| | - Bing Lu
- Department of Pulmonary and Critical Care Medicine, Taicang TCM Hospital, Taicang, China
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29
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Adhikari J, Araghi LR, Singh R, Adhikari K, Patil BS. Continuous-Flow High-Pressure Homogenization of Blueberry Juice Enhances Anthocyanin and Ascorbic Acid Stability during Cold Storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11629-11639. [PMID: 38739462 PMCID: PMC11117402 DOI: 10.1021/acs.jafc.4c01289] [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: 02/08/2024] [Revised: 04/12/2024] [Accepted: 04/12/2024] [Indexed: 05/16/2024]
Abstract
Blueberries (Vaccinium section Cyanococcus) have a wealth of bioactive compounds, including anthocyanins and other antioxidants, that offer significant health benefits. Preserving these compounds and maintaining the sensory and nutritional qualities of blueberry products such as juice during cold market storage is critical to meet consumer expectations for nutritious, safe, and minimally processed food. In this study, we compared the effects of two preservation processing techniques, high-temperature short-time (HTST) and continuous flow high-pressure homogenization (CFHPH), on blueberry juice quality during storage at 4 °C. Our findings revealed that inlet temperature (Tin) of CFHPH processing at 4 °C favored anthocyanin retention, whereas Tin at 22 °C favored ascorbic acid retention. After 45 days of storage, CFHPH (300 MPa, 1.5 L/min, 4 °C) juice retained up to 54% more anthocyanins compared to control at 0 day. In contrast, HTST treatment (95 °C, 15 s) initially increased anthocyanin concentrations but led to their subsequent degradation over time, while also significantly degrading ascorbic acid. Furthermore, CFHPH (300 MPa, 4 °C) juice had significantly lower polyphenol oxidase activity (>80% less than control), contributing to the overall quality of the juice. This innovative processing technique has the potential to improve commercial blueberry juice, and help meet the rising demand for healthy and appealing food choices.
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Affiliation(s)
- Jayashan Adhikari
- Vegetable
and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, 1500 Research Parkway, Suite A120, College Station, Texas 77845-2119, United States
- Department
of Food Science and Technology, Texas A&M
University, 1500 Research
Parkway, Suite A120, College Station, Texas 77845-2119, United States
| | - Lida Rahimi Araghi
- Department
of Food Science and Technology, University
of Georgia, 100 Cedar Street, Athens, Georgia 30602, United States
| | - Rakesh Singh
- Department
of Food Science and Technology, University
of Georgia, 100 Cedar Street, Athens, Georgia 30602, United States
| | - Koushik Adhikari
- Department
of Food Science and Technology, University
of Georgia, 1109 Experiment Street, Griffin, Georgia 30223, United States
| | - Bhimanagouda S. Patil
- Vegetable
and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, 1500 Research Parkway, Suite A120, College Station, Texas 77845-2119, United States
- Department
of Food Science and Technology, Texas A&M
University, 1500 Research
Parkway, Suite A120, College Station, Texas 77845-2119, United States
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30
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Rodríguez-Aguilar F, Ortega-Regules AE, Ramírez-Rodrigues MM. Influence of time-temperature in the antioxidant activity, anthocyanin and polyphenols profile, and color of Ardisia compressa K. extracts, with the addition of sucrose or citric acid. Food Chem 2024; 440:138181. [PMID: 38118319 DOI: 10.1016/j.foodchem.2023.138181] [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: 09/06/2023] [Revised: 11/07/2023] [Accepted: 12/06/2023] [Indexed: 12/22/2023]
Abstract
The objective of this study was to analyze and optimize the influence of heating time and citric acid (CA) or sucrose addition of Ardisia compressa K. extracts on phenolic compounds (TPC), monomeric anthocyanins (MAA), antioxidant activity (TAC), color density (CD), and hue tint (HT), using a full factorial design. Extractions were performed: temperature (25, 50, or 70 °C), time (15, 30, 60, or 90 min), CA (0.0 or 0.02 g), and sucrose (0.0 or 5.0 g). HPLC-DAD-ESI-MS was conducted in extracts without additives and with the addition of CA (0.02 g) or sucrose (5.0 g), at 25, 50, or 70 °C for 15 min. CA-added extracts showed maximum TPC, MAA, TAC (DDPH and ABTS assays), and CD values, with the lowest HT values. Malvidin 3-O-galactoside and myricetin-O-hexoside were the predominant anthocyanin and non-anthocyanin polyphenols. Time, temperature, and solute influenced the optimized extraction of TPC, MAA, anthocyanins, TAC, CD, and HT.
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Affiliation(s)
- Fernanda Rodríguez-Aguilar
- Department of Chemical, Food and Environmental Engineering, Universidad de las Américas Puebla, Cholula, Puebla 72810, Mexico.
| | - Ana Eugenia Ortega-Regules
- Department of Chemical, Food and Environmental Engineering, Universidad de las Américas Puebla, Cholula, Puebla 72810, Mexico.
| | - Milena M Ramírez-Rodrigues
- Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, CA 93407, USA.
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31
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Untea AE, Oancea AG, Vlaicu PA, Varzaru I, Saracila M. Blackcurrant (Fruits, Pomace, and Leaves) Phenolic Characterization before and after In Vitro Digestion, Free Radical Scavenger Capacity, and Antioxidant Effects on Iron-Mediated Lipid Peroxidation. Foods 2024; 13:1514. [PMID: 38790814 PMCID: PMC11120552 DOI: 10.3390/foods13101514] [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: 04/03/2024] [Revised: 05/04/2024] [Accepted: 05/10/2024] [Indexed: 05/26/2024] Open
Abstract
Blackcurrant (Ribes nigrum L.) is a berry bush widely cultivated in Europe for producing juices, jams, jellies, and syrups. In addition to berries, blackcurrant leaves and pomace, as byproducts, have also been shown to have health-promoting effects. Static digestion, simulating oral, gastric, and small intestinal digestion, was applied, and blackcurrant leaves, fruits, and pomace and the polyphenol bioaccessibility were evaluated in terms of recovery index. The results were related to sample type, and the recovery index presented higher values in the case of fruits, indicating this morphological part of blackcurrant as the most bioaccessible. The antioxidant potential of blackcurrant was evaluated using four different methods, with the leaves proving to be a significant and powerful antioxidant compared to fruits and pomace. The counteracting potential of inhibiting the oxidation process was evaluated using in vitro-induced lipid peroxidation and the inhibition potential of superoxide and hydroxyl anions. The antioxidant evaluation and the inhibition of biological and non-biological radicals indicate the leaf extract is the most powerful antioxidant studied. Also, the results proved that not only fruits but also the blackcurrant byproducts (pomace and leaves) are promising sources of bioaccessible antioxidants with potential benefits in animal nutrition.
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Affiliation(s)
- Arabela Elena Untea
- Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No. 1, 077015 Balotesti, Romania; (A.-G.O.); (P.A.V.); (I.V.); (M.S.)
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32
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Mao C, Chen Y, Liu T, Ye P, Wang Y, Chen X, Fu H, Wang Y, Wang K. Freezing pre-treatment improves radio frequency explosion puffing (RFEP) quality by altering the cellular structure of purple sweet potato [Ipomoea batatas (L) Lam.]. Food Res Int 2024; 184:114265. [PMID: 38609243 DOI: 10.1016/j.foodres.2024.114265] [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: 12/17/2023] [Revised: 03/16/2024] [Accepted: 03/19/2024] [Indexed: 04/14/2024]
Abstract
Radio frequency explosion puffing (RFEP) is a novel oil-free puffing technique used to produce crispy textured and nutritious puffed snacks. This study aimed to investigate the effects of freezing at different temperatures (-20 °C, -40 °C, -80 °C) for14 h and freezing times (1 and 2 times) on the cellular structure of purple sweet potato and the quality of RFEP chips. The analysis of cell microstructure, conductivity, and rheology revealed that higher freezing temperatures and more freezing times resulted in increased damage to the cellular structure, leading to greater cell membrane permeability and decreased cell wall stiffness. However, excessive damage to cellular structure caused tissue structure to collapse. Compared with the control group (4 °C), the RFEP sample pre-frozen once at -40 °C had a 47.13 % increase in puffing ratio and a 61.93 % increase in crispness, while hardness decreased by 23.44 % (p < 0.05). There was no significant change in anthocyanin retention or color difference. X-ray microtomography demonstrated that the RFEP sample pre-frozen once at -40 °C exhibited a more homogeneous morphology and uniform pore distribution, resulting in the highest overall acceptability. In conclusion, freezing pre-treatment before RFEP can significantly enhance the puffing quality, making this an effective method for preparing oil-free puffing products for fruits and vegetables.
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Affiliation(s)
- Chao Mao
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Yurui Chen
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Tong Liu
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Pengfei Ye
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Yequn Wang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Xiangwei Chen
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Hongfei Fu
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Yunyang Wang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China.
| | - Ke Wang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China; School of Food Science, Henan Institute of Science and Technology, 90 Eastern Hualan Avenue, Xinxiang 453003, China.
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Ekrem Parlak M, Irmak Sahin O, Neslihan Dundar A, Türker Saricaoglu F, Smaoui S, Goksen G, Koirala P, Al-Asmari F, Prakash Nirmal N. Natural colorant incorporated biopolymers-based pH-sensing films for indicating the food product quality and safety. Food Chem 2024; 439:138160. [PMID: 38086233 DOI: 10.1016/j.foodchem.2023.138160] [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: 07/05/2023] [Revised: 11/25/2023] [Accepted: 12/04/2023] [Indexed: 01/10/2024]
Abstract
The current synthetic plastic-based packaging creates environmental hazards that impact climate change. Hence, the topic of the current research in food packaging is biodegradable packaging and its development. In addition, new smart packaging solutions are being developed to monitor the quality of packaged foods, with dual functions as food preservation and quality indicators. In the creation of intelligent and active food packaging, many natural colorants have been employed effectively as pH indicators and active substances, respectively. This review provides an overview of biodegradable polymers and natural colorants that are being extensively studied for pH-indicating packaging. A comprehensive discussion has been provided on the current status of the development of intelligent packaging systems for food, different incorporation techniques, and technical challenges in the development of such green packaging. Finally, the food industry and environmental protection might be revolutionized by pH-sensing biodegradable packaging enabling real-time detection of food product quality and safety.
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Affiliation(s)
- Mahmud Ekrem Parlak
- Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Yıldırım/BURSA, Turkey
| | - Oya Irmak Sahin
- Department of Chemical Engineering, Faculty of Engineering, Yalova University, 76200 Yalova, Turkey
| | - Ayse Neslihan Dundar
- Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Yıldırım/BURSA, Turkey
| | - Furkan Türker Saricaoglu
- Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Yıldırım/BURSA, Turkey
| | - Slim Smaoui
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, 3018 Sfax, Tunisia
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Pankaj Koirala
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
| | - Fahad Al-Asmari
- Department of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 400, Al-Ahsa, 31982 Al-Hofuf, Saudi Arabia
| | - Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand.
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Tindal RA, Jeffery DW, Muhlack RA. Nonlinearity and anthocyanin colour expression: A mathematical analysis of anthocyanin association kinetics and equilibria. Food Res Int 2024; 183:114195. [PMID: 38760130 DOI: 10.1016/j.foodres.2024.114195] [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: 10/30/2023] [Revised: 01/16/2024] [Accepted: 03/02/2024] [Indexed: 05/19/2024]
Abstract
Anthocyanins are polyphenolic compounds that provide pigmentation in plants as reflected by pH-dependent structural transformations between the red flavylium cation, purple quinonoidal base, blue quinonoidal anion, colourless hemiketal, and pale yellow chalcone species. Thermodynamically stable conditions of hydrated plant cell vacuoles in vivo correspond to the colourless hemiketal, yet anthocyanin colour expression appears in an important variety of hues within plant organs such as flowers and fruit. Moreover, anthocyanin colour from grape berries is significant in red winemaking processes as it plays a crucial role in determining red wine quality. Here, nonlinear ordinary differential equations were developed to represent the evolution in concentration of various anthocyanin species in both monomeric (chemically reactive) and self-associated (temporally stable) forms for the first time, and simulations were verified experimentally. Results indicated that under hydrating conditions, anthocyanin pigmentation is preserved by self-association interactions, based on pigmented monomeric anthocyanins experiencing colour loss whereas colour-stable self-associated anthocyanins increase in concentration nonlinearly over time. In particular, self-association of the flavylium cation and the quinonoidal base was shown to influence colour expression and stability within Geranium sylvaticum flower petals and Vitis vinifera grape skins. This study ultimately characterises fundamental mechanisms of anthocyanin stabilisation and generates a quantitative framework for anthocyanin-containing systems.
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Affiliation(s)
- Rachael A Tindal
- Australian Research Council Training Centre for Innovative Wine Production and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia
| | - David W Jeffery
- Australian Research Council Training Centre for Innovative Wine Production and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia
| | - Richard A Muhlack
- Australian Research Council Training Centre for Innovative Wine Production and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia.
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Saini RK, Khan MI, Shang X, Kumar V, Kumari V, Kesarwani A, Ko EY. Dietary Sources, Stabilization, Health Benefits, and Industrial Application of Anthocyanins-A Review. Foods 2024; 13:1227. [PMID: 38672900 PMCID: PMC11049351 DOI: 10.3390/foods13081227] [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: 03/01/2024] [Revised: 04/06/2024] [Accepted: 04/15/2024] [Indexed: 04/28/2024] Open
Abstract
Natural phytochemicals are well known to protect against numerous metabolic disorders. Anthocyanins are vacuolar pigments belonging to the parent class of flavonoids. They are well known for their potent antioxidant and gut microbiome-modulating properties, primarily responsible for minimizing the risk of cardiovascular diseases, diabetes, obesity, neurodegenerative diseases, cancer, and several other diseases associated with metabolic syndromes. Berries are the primary source of anthocyanin in the diet. The color and stability of anthocyanins are substantially influenced by external environmental conditions, constraining their applications in foods. Furthermore, the significantly low bioavailability of anthocyanins greatly diminishes the extent of the actual health benefits linked to these bioactive compounds. Multiple strategies have been successfully developed and utilized to enhance the stability and bioavailability of anthocyanins. This review provides a comprehensive view of the recent advancements in chemistry, biosynthesis, dietary sources, stabilization, bioavailability, industrial applications, and health benefits of anthocyanins. Finally, we summarize the prospects and challenges of applications of anthocyanin in foods.
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Affiliation(s)
- Ramesh Kumar Saini
- School of Health Sciences and Technology, UPES, Dehradun 248007, Uttarakhand, India;
| | - Mohammad Imtiyaj Khan
- Biochemistry and Molecular Biology Lab, Department of Biotechnology, Gauhati University, Guwahati 781014, Assam, India;
| | - Xiaomin Shang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China;
| | - Vikas Kumar
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana 141004, Punjab, India;
| | - Varsha Kumari
- Department of Plant Breeding and Genetics, Sri Karan Narendra Agriculture University, Jobner, Jaipur 302001, Rajasthan, India;
| | - Amit Kesarwani
- Department of Agronomy, College of Agriculture, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar 263145, Uttarakhand, India;
| | - Eun-Young Ko
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
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Khalifa I, Li Z, Zou X, Nawaz A, Walayat N, Manoharadas S, Sobhy R. RuBisCo can conjugate and stabilize peonidin-3-O-p-coumaroylrutinoside-5-O-glucoside in isotonic sport models: Mechanisms from kinetics, multispectral, and libDock assays. Food Chem 2024; 438:138006. [PMID: 37989023 DOI: 10.1016/j.foodchem.2023.138006] [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: 06/26/2023] [Revised: 11/13/2023] [Accepted: 11/14/2023] [Indexed: 11/23/2023]
Abstract
The co-pigmentation behaviour of RuBisCo proteins (with different concentrations) on peonidin-3-O-p-coumaroylrutinoside-5-O-glucoside (P3C5G, extracted from Rosetta potato's peels) conjugates in isotonic sport drinks (ISD) was examined using multispectral, thermal stability kinetics, and libDock-based molecular docking approaches. The colorant effects of RuBisCo on P3C5G were also studied in spray-dried microencapsulated ISD-models. RuBisCo, especially at a concentration of 10 mg/mL in ISD, showed a co-pigmentation effect on the color of P3C5G, mostly owing to its superior hyperchromicity, pKH-levels, and thermal stability. Results from multispectral approaches also revealed that RuBisCo could noncovalently interact with P3C5G as confirmed by libDock findings, where P3C5G strongly bound with RuBisCo via H-bonding and π-π forces, thereby altering its secondary structure. RuBisCo also preserved color of P3C5G in ISD-powdered models. These detailed results imply that RuBisCo could be utilized in ISD-liquid and powder models that might industrially be applied as potential food colorants in products under different conditions.
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Affiliation(s)
- Ibrahim Khalifa
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University Zhenjiang, Jiangsu 212013, China; Food Technology Department, Faculty of Agriculture, Benha University, 13736 Moshtohor, Egypt
| | - Zhihua Li
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University Zhenjiang, Jiangsu 212013, China
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University Zhenjiang, Jiangsu 212013, China.
| | - Asad Nawaz
- College of Chemistry and Bioengineering, Hunan University of Science and Engineering, 425199 Yongzhou, Hunan, China
| | - Noman Walayat
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Salim Manoharadas
- Department of Botany and Microbiology, College of Science, King Saud University, 11451 Riyadh, Saudi Arabia
| | - Remah Sobhy
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University Zhenjiang, Jiangsu 212013, China; Department of Biochemistry, Faculty of Agriculture, Benha University, 13736 Moshtohor, Egypt
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Gościniak A, Rosiak N, Szymanowska D, Miklaszewski A, Cielecka-Piontek J. Prebiotic Systems Containing Anthocyanin-Rich Pomegranate Flower Extracts with Antioxidant and Antidiabetic Effects. Pharmaceutics 2024; 16:526. [PMID: 38675187 PMCID: PMC11054034 DOI: 10.3390/pharmaceutics16040526] [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: 03/04/2024] [Revised: 04/04/2024] [Accepted: 04/07/2024] [Indexed: 04/28/2024] Open
Abstract
Pomegranate flower extract, rich in anthocyanins, demonstrates beneficial health-promoting properties such as an anti-diabetic and antioxidant effect, among others. However, the potential health-promoting properties may be hindered by the low stability of anthocyanins. Therefore, the aim of our study was to assess whether stabilizing carriers, namely HP-γ-cyclodextrin (HP-γ-CD), α-cyclodextrin (α-CD), Methyl-β-cyclodextrin (Me-β-CD), Inulin (Inu) and Arabic gum (AGu) affect the antioxidant and antidiabetic activity of lyophilized pomegranate flower extract, how they influence stability, release profile, and whether the systems exhibit prebiotic activity. Interactions between pomegranate flower extract and these factors were analyzed using FT-IR. The structures were examined through microscopic imaging while for the prepared prebiotic systems, antidiabetic activity was determined and confirmed by the inhibition of α-amylase and α-glucosidase; antioxidant activity was expressed by DPPH and CUPRAC assays. The content of pelargonidin-3,5-glucoside in these systems was assessed using the HPLC method. The release profiles of pelargonidin-3,5-glucoside were examined in a medium at pH = 6.8 and pH = 1.2, and the stability was assessed after subjecting the systems to high temperatures (T = 90 °C). The prebiotic potential was evaluated for 10 prebiotic bacterial strains (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus brevis Lactobacillus rhamnosus gg, Lactobacillus reuteri, Pediococcus pentosaceus, Lactococcus lactis, Lactobacillus fermentum lf, Streptococcus thermophilus). As a result of the conducted research, better functionalities of the obtained systems containing Pomegranate flower extract were proven in terms of prebiotic and antidiabetic effects. The obtained delivery systems for pelargonidin-3,5-glucoside allow for better use of its health-promoting effects.
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Affiliation(s)
- Anna Gościniak
- Department of Pharmacognosy and Biomaterials, Poznan University of Medical Sciences, Rokietnicka 3, 60-806 Poznan, Poland; (A.G.); (N.R.); (D.S.)
| | - Natalia Rosiak
- Department of Pharmacognosy and Biomaterials, Poznan University of Medical Sciences, Rokietnicka 3, 60-806 Poznan, Poland; (A.G.); (N.R.); (D.S.)
| | - Daria Szymanowska
- Department of Pharmacognosy and Biomaterials, Poznan University of Medical Sciences, Rokietnicka 3, 60-806 Poznan, Poland; (A.G.); (N.R.); (D.S.)
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Wojska Polskiego 48, 60-627 Poznan, Poland
| | - Andrzej Miklaszewski
- Institute of Materials Science and Engineering, Poznan University of Technology, Jana Pawła II 24, 61-138 Poznan, Poland;
| | - Judyta Cielecka-Piontek
- Department of Pharmacognosy and Biomaterials, Poznan University of Medical Sciences, Rokietnicka 3, 60-806 Poznan, Poland; (A.G.); (N.R.); (D.S.)
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Maranata GJ, Megantara S, Hasanah AN. An Update in Computational Methods for Environmental Monitoring: Theoretical Evaluation of the Molecular and Electronic Structures of Natural Pigment-Metal Complexes. Molecules 2024; 29:1680. [PMID: 38611959 PMCID: PMC11013237 DOI: 10.3390/molecules29071680] [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: 03/02/2024] [Revised: 04/03/2024] [Accepted: 04/05/2024] [Indexed: 04/14/2024] Open
Abstract
Metals are beneficial to life, but the presence of these elements in excessive amounts can harm both organisms and the environment; therefore, detecting the presence of metals is essential. Currently, metal detection methods employ powerful instrumental techniques that require a lot of time and money. Hence, the development of efficient and effective metal indicators is essential. Several synthetic metal detectors have been made, but due to their risk of harm, the use of natural pigments is considered a potential alternative. Experiments are needed for their development, but they are expensive and time-consuming. This review explores various computational methods and approaches that can be used to investigate metal-pigment interactions because choosing the right methods and approaches will affect the reliability of the results. The results show that quantum mechanical methods (ab initio, density functional theory, and semiempirical approaches) and molecular dynamics simulations have been used. Among the available methods, the density functional theory approach with the B3LYP functional and the LANL2DZ ECP and basis set is the most promising combination due to its good accuracy and cost-effectiveness. Various experimental studies were also in good agreement with the results of computational methods. However, deeper analysis still needs to be carried out to find the best combination of functions and basis sets.
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Affiliation(s)
- Gabriella Josephine Maranata
- Department of Pharmaceutical Analysis and Medicinal Chemistry, Faculty of Pharmacy, Universitas Padjadjaran, Jl. Raya Bandung Sumedang KM 21, 5, Jatinangor, Sumedang 45363, Indonesia (S.M.)
| | - Sandra Megantara
- Department of Pharmaceutical Analysis and Medicinal Chemistry, Faculty of Pharmacy, Universitas Padjadjaran, Jl. Raya Bandung Sumedang KM 21, 5, Jatinangor, Sumedang 45363, Indonesia (S.M.)
- Drug Development Study Centre, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Aliya Nur Hasanah
- Department of Pharmaceutical Analysis and Medicinal Chemistry, Faculty of Pharmacy, Universitas Padjadjaran, Jl. Raya Bandung Sumedang KM 21, 5, Jatinangor, Sumedang 45363, Indonesia (S.M.)
- Drug Development Study Centre, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
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Li X, Wang Y, Jiang Y, Liu C, Zhang W, Chen W, Tian L, Sun J, Lai C, Bai W. Microencapsulation with fructooligosaccharides and whey protein enhances the antioxidant activity of anthocyanins and their ability to modulate gut microbiota in vitro. Food Res Int 2024; 181:114082. [PMID: 38448092 DOI: 10.1016/j.foodres.2024.114082] [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: 11/04/2023] [Revised: 01/22/2024] [Accepted: 01/29/2024] [Indexed: 03/08/2024]
Abstract
Anthocyanins are the primary functional pigments in the diet. However, anthocyanins exhibit instability during digestion, coupled with limited bioavailability. Microencapsulation offers anthocyanins a sheltered environment, enhancing their stability and bioactivity. Fructooligosaccharides (FOS) and whey protein (WP) commonly serve as wall materials in microencapsulation and represent a significant source of probiotic functionality. Our prior research successfully established a robust microencapsulation system for anthocyanins utilizing FOS and WP. This study investigates the antioxidative capacity, stability during in vitro digestion, modulation on gut microbiota, and short-chain fatty acids (SCFAs) production of black soybean skin anthocyanins microencapsulated with FOS and WP (anthocyanin-loaded microencapsule particles, ALM). The results demonstrate that ALM exhibits a superior antioxidant capacity compared to free anthocyanins (ANCs) and cyanidin-3-glucoside (C3G). During simulated digestion, ALM exhibits enhanced anthocyanin retention compared with ANC in both gastric and intestinal phases. In comparison with ANC and even non-loaded microcapsules (NLM), in vitro fermentation demonstrates that ALM exhibits the highest gas production and lowered pH, indicating excellent fermentation activity. Furthermore, in comparison with ANC or NLM, ALM exerts a positive influence on the diversity and composition of gut microbiota, with potentially beneficial genera such as Faecalibacterium and Akkermansia exhibiting higher relative abundance. Moreover, ALM stimulates the production of SCFAs, particularly acetic and propionic acids. In conclusion, microencapsulation of anthocyanins with FOS-WP enhances their antioxidative capacity and stability during in vitro digestion. Simultaneously, this microencapsulation illustrates a positive regulatory effect on the intestinal microbiota community and SCFA production, conferring potential health benefits.
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Affiliation(s)
- Xusheng Li
- The Sixth Affiliated Hospital of Jinan University, Dongguan, 523576, PR China; Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China
| | - Yuxin Wang
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China
| | - Yan Jiang
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China
| | - Chuqi Liu
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China
| | - Wenbao Zhang
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China
| | - Weiwen Chen
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China
| | - Lingmin Tian
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China
| | - Jianxia Sun
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, 510006, PR China
| | - Caiyong Lai
- The Sixth Affiliated Hospital of Jinan University, Dongguan, 523576, PR China; Department of Urology, The First Affiliated Hospital of Jinan University, Guangzhou, 510632, PR China.
| | - Weibin Bai
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China.
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40
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Li F, Sun Q, Chen L, Zhang R, Zhang Z. Unlocking the health potential of anthocyanins: a structural insight into their varied biological effects. Crit Rev Food Sci Nutr 2024:1-21. [PMID: 38494796 DOI: 10.1080/10408398.2024.2328176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2024]
Abstract
Anthocyanins have become increasingly important to the food industry due to their colorant features and many health-promoting activities. Numerous studies have linked anthocyanins to antioxidant, anti-inflammatory, anticarcinogenic properties, as well as protection against heart disease, certain types of cancer, and a reduced risk of diabetes and cognitive disorders. Anthocyanins from various foods may exhibit distinct biological and health-promoting activities owing to their structural diversity. In this review, we have collected and tabulated the key information from various recent published studies focusing on investigating the chemical structure effect of anthocyanins on their stability, antioxidant activities, in vivo fate, and changes in the gut microbiome. This information should be valuable in comprehending the connection between the molecular structure and biological function of anthocyanins, with the potential to enhance their application as both colorants and functional compounds in the food industry.
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Affiliation(s)
- Fangfang Li
- Food Science Program, Division of Food, Nutrition & Exercise Sciences, University of Missouri, Columbia, Missouri, USA
| | - Quancai Sun
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, Florida, USA
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ruojie Zhang
- Food Science Program, Division of Food, Nutrition & Exercise Sciences, University of Missouri, Columbia, Missouri, USA
| | - Zipei Zhang
- Food Science Program, Division of Food, Nutrition & Exercise Sciences, University of Missouri, Columbia, Missouri, USA
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41
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Petković M, Miletić N, Pantelić V, Filipović V, Lončar B, Mitrović O. Physical and Chemical Properties of Convective- and Microwave-Dried Blackberry Fruits Grown Using Organic Procedures. Foods 2024; 13:791. [PMID: 38472903 DOI: 10.3390/foods13050791] [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: 01/29/2024] [Revised: 02/29/2024] [Accepted: 03/01/2024] [Indexed: 03/14/2024] Open
Abstract
This study aimed to evaluate the effect of convective and microwave drying on the bioactive-compounds content of blackberry (Rubus fruticosus) fruits, as well as drying parameters and energy consumption. The fruit was dehydrated in a convective dehydrator at a temperature of 50 °C and 70 °C and in a microwave oven at power levels of 90 W, 180 W and 240 W. The highest amount of anthocyanins, polyphenols and antioxidant capacity were obtained in blackberry fruits that were microwave dried at 90 W and 180 W (46.3-52.5 and 51.8-83.5 mg 100 g-1 dm of total anthocyanins, 296.3-255.8 and 418.4-502.2 mg 100 g-1 dm of total phenolics, and 1.20-1.51 and 1.45-2.35 mmol TE 100 g-1 dm of antioxidant capacity for 90 W and 180 W models, respectively). It turned out that microwave dehydration shortened the processing time and lowered the energy consumption compared to convective drying (a significantly reduced drying time of 92-99% with microwave dehydration). Blackberry fruits dehydrated at 240 W showed the shortest dehydration time (59-67 min), minimal energy consumption (0.23 kWh) and the most efficient diffusion (1.48-1.66 × 10-8 m2 s-1).
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Affiliation(s)
- Marko Petković
- Department of Food Technology, Faculty of Agronomy Čačak, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia
| | - Nemanja Miletić
- Department of Food Technology, Faculty of Agronomy Čačak, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia
| | - Valerija Pantelić
- Department of Food Technology, Faculty of Agronomy Čačak, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia
| | - Vladimir Filipović
- The Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Biljana Lončar
- The Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Olga Mitrović
- Department for Fruit Processing Technology, Fruit Research Institute, Kralja Petra I 9, 32000 Čačak, Serbia
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Boškov IA, Savić IM, Grozdanić Stanisavljević NĐ, Kundaković-Vasović TD, Radović Selgrad JS, Savić Gajić IM. Stabilization of Black Locust Flower Extract via Encapsulation Using Alginate and Alginate-Chitosan Microparticles. Polymers (Basel) 2024; 16:688. [PMID: 38475369 DOI: 10.3390/polym16050688] [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: 02/07/2024] [Revised: 02/28/2024] [Accepted: 02/29/2024] [Indexed: 03/14/2024] Open
Abstract
Black locust flower extract contains various polyphenols and their glucosides contribute to the potential health benefits. After intake of these bioactive compounds and passage through the gastrointestinal tract, their degradation can occur and lead to a loss of biological activity. To overcome this problem, the bioactive compounds should be protected from environmental conditions. This study aimed to encapsulate the black flower extract in the microparticles based on biodegradable polysaccharides, alginate, and chitosan. In the extract, the total antioxidant content was found to be 3.18 ± 0.01 g gallic acid equivalent per 100 g of dry weight. Also, the presence of lipids (16), phenolics (27), organic acids (4), L-aspartic acid derivative, questinol, gibberellic acid, sterol, and saponins (2) was confirmed using the UHPLC-ESI-MS analysis. In vitro assays showed that the extract has weak anti-α-glucosidase activity and moderate antioxidant and cytotoxic activity against the HeLa cell line. The extrusion method with secondary air flow enabled the preparation of microparticles (about 270 μm) encapsulated with extract. An encapsulation efficiency of over 92% was achieved in the alginate and alginate-chitosan microparticles. The swelling study confirmed a lower permeability of alginate-chitosan microparticles compared with alginate microparticles. For both types of microparticles, the release profile of antioxidants in the simulated gastrointestinal fluids at 37 °C followed the Korsmeyer-Peppas model. A lower diffusion coefficient than 0.5 indicated the simple Fick diffusion of antioxidants. The alginate-chitosan microparticles enabled a more sustained release of antioxidants from extract compared to the alginate microparticles. The obtained results indicated an improvement in the antioxidant activity of bioactive compounds from the extract and their protection from degradation in the simulated gastric conditions via encapsulation in the polymer matrixes. Alginate-chitosan showed slightly slower cumulative antioxidant release from microparticles and better antioxidant activity of the extract compared to the alginate system. According to these results, alginate-chitosan microparticles are more suitable for further application in the encapsulation of black locust flower extract. Also, the proposed polymer matrix as a drug delivery system is safe for human use due to its biodegradability and non-toxicity.
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Affiliation(s)
- Ivana A Boškov
- Faculty of Technology in Leskovac, University of Nis, Bulevar oslobodjenja 124, 16000 Leskovac, Serbia
| | - Ivan M Savić
- Faculty of Technology in Leskovac, University of Nis, Bulevar oslobodjenja 124, 16000 Leskovac, Serbia
| | | | - Tatjana D Kundaković-Vasović
- Department of Pharmacognosy, Faculty of Pharmacy, University of Belgrade, Vojvode Stepe 450, 11221 Belgrade, Serbia
| | - Jelena S Radović Selgrad
- Department of Pharmacognosy, Faculty of Pharmacy, University of Belgrade, Vojvode Stepe 450, 11221 Belgrade, Serbia
| | - Ivana M Savić Gajić
- Faculty of Technology in Leskovac, University of Nis, Bulevar oslobodjenja 124, 16000 Leskovac, Serbia
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43
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Wijesekara T, Xu B. A critical review on the stability of natural food pigments and stabilization techniques. Food Res Int 2024; 179:114011. [PMID: 38342519 DOI: 10.1016/j.foodres.2024.114011] [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: 11/04/2023] [Revised: 01/05/2024] [Accepted: 01/09/2024] [Indexed: 02/13/2024]
Abstract
This comprehensive review article delves into the complex world of natural edible pigments, with a primary focus on their stability and the factors that influence them. The study primarily explores four classes of pigments: anthocyanins, betalains, chlorophylls and carotenoids by investigating both their intrinsic and extrinsic stability factors. The review examines factors affecting the stability of anthocyanins which act as intrinsic factors like their structure, intermolecular and intramolecular interactions, copigmentation, and self-association as well as extrinsic factors such as temperature, light exposure, metal ions, and enzymatic activities. The scrutiny extends to betalains which are nitrogen-based pigments, and delves into intrinsic factors like chemical composition and glycosylation, as well as extrinsic factors like temperature, light exposure, and oxygen levels affecting for their stability. Carotenoids are analyzed concerning their intrinsic and extrinsic stability factors. The article emphasizes the role of chemical structure, isomerization, and copigmentation as intrinsic factors and discusses how light, temperature, oxygen, and moisture levels influence carotenoid stability. The impacts of food processing methods on carotenoid preservation are explored by offering guidance on maximizing retention and nutritional value. Chlorophyll is examined for its sensitivity to external factors like light, temperature, oxygen exposure, pH, metal ions, enzymatic actions, and the food matrix composition. In conclusion, this review article provides a comprehensive exploration of the stability of natural edible pigments, highlighting the intricate interplay of intrinsic and extrinsic factors. In addition, it is important to note that all the references cited in this review article are within the past five years, ensuring the most up-to-date and relevant sources have been considered in the analysis.
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Affiliation(s)
- Tharuka Wijesekara
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China; Department of Food Science and Technology, University of Peradeniya, Peradeniya 20400, Sri Lanka
| | - Baojun Xu
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China.
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Huang L, Lin B, Hao P, Yi K, Li X, Hua S. Multi-Omics Analysis Reveals That Anthocyanin Degradation and Phytohormone Changes Regulate Red Color Fading in Rapeseed ( Brassica napus L.) Petals. Int J Mol Sci 2024; 25:2577. [PMID: 38473825 DOI: 10.3390/ijms25052577] [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: 02/04/2024] [Revised: 02/18/2024] [Accepted: 02/19/2024] [Indexed: 03/14/2024] Open
Abstract
Flower color is an important trait for the ornamental value of colored rapeseed (Brassica napus L.), as the plant is becoming more popular. However, the color fading of red petals of rapeseed is a problem for its utilization. Unfortunately, the mechanism for the process of color fading in rapeseed is unknown. In the current study, a red flower line, Zhehuhong, was used as plant material to analyze the alterations in its morphological and physiological characteristics, including pigment and phytohormone content, 2 d before flowering (T1), at flowering (T2), and 2 d after flowering (T3). Further, metabolomics and transcriptomics analyses were also performed to reveal the molecular regulation of petal fading. The results show that epidermal cells changed from spherical and tightly arranged to totally collapsed from T1 to T3, according to both paraffin section and scanning electron microscope observation. The pH value and all pigment content except flavonoids decreased significantly during petal fading. The anthocyanin content was reduced by 60.3% at T3 compared to T1. The content of three phytohormones, 1-aminocyclopropanecarboxylic acid, melatonin, and salicylic acid, increased significantly by 2.2, 1.1, and 30.3 times, respectively, from T1 to T3. However, auxin, abscisic acid, and jasmonic acid content decreased from T1 to T3. The result of metabolomics analysis shows that the content of six detected anthocyanin components (cyanidin, peonidin, pelargonidin, delphinidin, petunidin, and malvidin) and their derivatives mainly exhibited a decreasing trend, which was in accordance with the trend of decreasing anthocyanin. Transcriptomics analysis showed downregulation of genes involved in flavonol, flavonoid, and anthocyanin biosynthesis. Furthermore, genes regulating anthocyanin biosynthesis were preferentially expressed at early stages, indicating that the degradation of anthocyanin is the main issue during color fading. The corresponding gene-encoding phytohormone biosynthesis and signaling, JASMONATE-ZIM-DOMAIN PROTEIN, was deactivated to repress anthocyanin biosynthesis, resulting in fading petal color. The results clearly suggest that anthocyanin degradation and phytohormone regulation play essential roles in petal color fading in rapeseed, which is a useful insight for the breeding of colored rapeseed.
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Affiliation(s)
- Lan Huang
- College of Advanced Agricultural Sciences, Zhejiang A & F University, Hangzhou 311300, China
- Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Baogang Lin
- Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Pengfei Hao
- Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Kaige Yi
- Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Xi Li
- Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Shuijin Hua
- Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
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45
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Antoniolli A, Becerra L, Piccoli P, Fontana A. Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace. PLANTS (BASEL, SWITZERLAND) 2024; 13:590. [PMID: 38475437 DOI: 10.3390/plants13050590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 02/17/2024] [Accepted: 02/20/2024] [Indexed: 03/14/2024]
Abstract
The potentiality of cv. Malbec grape pomace (GP) as a functional ingredient in the formulation of bakery foods (muffins, biscuits and cereal bars) was studied. The effect of GP addition on the phenolic compounds (PCs) composition, nutritional and sensory properties were evaluated. The addition of GP increased the content of dietary fiber, proteins, ash, total phenolic content (TPC), antiradical capacity (AC), anthocyanins and non-anthocyanin PCs while decreasing the carbohydrates content. The main PCs given by the GP to supplemented foods were quercetin-3-O-glucoside, rutin, caffeic acid, syringic acid and (+)-catechin. For anthocyanins, the acylated derivatives were more stable to heat treatment (baking) in food processing which was evidenced by a higher proportion of these PCs compounds when compared to the same derivatives quantified in GP. In general, when the TPC or individual concentrations of PCs were analyzed in a nutritional or functional context, one portion of the supplemented foods showed levels high enough to satisfy the recommended dose per day of these bioactive compounds. Additionally, the foods were well received by consumers during the sensory evaluation and supplemented biscuits received the highest acceptability. This study demonstrated that GP could be a viable functional ingredient in bakery foods to incorporate components like PCs and dietary fiber into traditional consumers' diets.
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Affiliation(s)
- Andrea Antoniolli
- Cátedra de Química Orgánica y Biológica, Departamento de Biomatemática y Fisicoquímica, Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo (UNCuyo), Chacras de Coria M5528AHB, Argentina
- Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza (IBAM), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Cuyo (UNCuyo), Almirante Brown 500, Chacras de Coria M5528AHB, Argentina
| | - Lucía Becerra
- Cátedra de Química Orgánica y Biológica, Departamento de Biomatemática y Fisicoquímica, Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo (UNCuyo), Chacras de Coria M5528AHB, Argentina
| | - Patricia Piccoli
- Cátedra de Química Orgánica y Biológica, Departamento de Biomatemática y Fisicoquímica, Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo (UNCuyo), Chacras de Coria M5528AHB, Argentina
- Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza (IBAM), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Cuyo (UNCuyo), Almirante Brown 500, Chacras de Coria M5528AHB, Argentina
| | - Ariel Fontana
- Cátedra de Química Orgánica y Biológica, Departamento de Biomatemática y Fisicoquímica, Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo (UNCuyo), Chacras de Coria M5528AHB, Argentina
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Xue R, Yuan X, Jiang H, Huang H, Luo X, Li P. Preparation and Physicochemical Analysis of Camellia sinensis cv. 'Ziyan' Anthocyanin Microcapsules. Foods 2024; 13:618. [PMID: 38397595 PMCID: PMC10888382 DOI: 10.3390/foods13040618] [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: 01/27/2024] [Revised: 02/15/2024] [Accepted: 02/17/2024] [Indexed: 02/25/2024] Open
Abstract
The new tea cultivar Ziyan has a high content of anthocyanin and ester catechins in the raw material, but the conventional processing and application methods are limited. To explore its application potential, the freeze-drying method was used to prepare microcapsules with an embedding time of 30 min, solid content of 30%, and core to wall ratio of 1:10 (g/g). The anthocyanin recovery was 95.94 ± 0.50%, and the encapsulation efficiency was 96.15 ± 0.11%. The stability of microcapsules and composite wall materials was evaluated in the simulation system. Results showed that microcapsules employing a maltodextrin-gum arabic ratio of 2:8 (w/w) as the wall material significantly reduced degradation rates, extending anthocyanin half-life under various storage conditions. Characterization indicated improved physical properties of Ziyan anthocyanin powder post-microencapsulation. FT-IR and DSC- revealed the formation of a new phase between anthocyanins and wall materials, leading to increased enthalpy and enhanced thermal stability. The microencapsulation results of this experiment proved that the storage stability of anthocyanin was effectively enhanced.
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Affiliation(s)
| | | | | | | | | | - Pinwu Li
- College of Horticulture, Sichuan Agricultural University, Number 211 Huimin Road, Chengdu 611130, China; (R.X.); (X.Y.); (H.J.); (H.H.); (X.L.)
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de Moura C, Vieira do Carmo MA, Xu YQ, Azevedo L, Granato D. Anthocyanin-rich extract from purple tea: Chemical stability, cellular antioxidant activity, and protection of human erythrocytes and plasma. Curr Res Food Sci 2024; 8:100701. [PMID: 38435275 PMCID: PMC10906145 DOI: 10.1016/j.crfs.2024.100701] [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: 11/27/2023] [Revised: 02/14/2024] [Accepted: 02/15/2024] [Indexed: 03/05/2024] Open
Abstract
This study aimed to obtain an anthocyanin extract from the purple leaves of Camellia sinensis cv. Zijuan using a sustainable, non-toxic, and low-cost solid-liquid extraction, employing an aqueous citric acid solution (0.2 mol/L) as the extracting solvent, and to evaluate its chemical stability at different pH values, as well as its in vitro antioxidant properties in chemical and biological terms. The phenolic composition, in vitro antioxidant activity, and the stability of anthocyanins against pH, temperature, and light of the crude extract (CE) were evaluated, as well as the phenolic composition and bioactivity in the crude lyophilised extract (CLE). In the direct/reverse spectrophotometric titration, anthocyanins showed structural changes between pH 2 and 10, and reversibility of 80%. The antioxidant activity against the DPPH radical showed inhibition percentages of 73% (pH 4.5) to 39% (pH 10). Thermal stability was observed at 60 °C, and prolonged exposure of the extract to light caused photodegradation of the anthocyanins. Thirty-three phenolic compounds, including anthocyanins and catechins, were quantified in the CLE by UPLC-ESI-MS and HPLC, totalling 40.18 mg/g. CLE reduced cell viability (IC50 from 18.1 to 52.5 μg GAE/mL), exerted antiproliferative (GI50 from 0.0006 to 17.0 μg GAE/mL) and cytotoxic (LC50 from 33.2 to 89.9 μg GAE/mL) effects against A549 (human lung adenocarcinoma epithelial cells), HepG2 (hepatocellular carcinoma), HCT8 (ileocecal colorectal adenocarcinoma), and Eahy926 (somatic cell hybrid cells); and showed protection against oxidation of human plasma (635 ± 30 mg AAE/g). The results showed the diversity of compounds in the extracts and their potential for technological applications; however, temperature, pH, and light must be considered to avoid diminishing their bioactivity.
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Affiliation(s)
- Cristiane de Moura
- Department of Chemistry, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Mariana Araújo Vieira do Carmo
- LANTIN – Laboratory of Nutritional and Toxicological Analyses in vitro and in vivo, Federal University of Alfenas (UNIFAL-MG), Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, Brazil
| | - Yong-Quan Xu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou, 310008, China
| | - Luciana Azevedo
- LANTIN – Laboratory of Nutritional and Toxicological Analyses in vitro and in vivo, Federal University of Alfenas (UNIFAL-MG), Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, Brazil
| | - Daniel Granato
- Bioactivity & Applications Lab, Department of Biological Sciences, Faculty of Science and Engineering, University of Limerick, V94 T9PX, Limerick, Ireland
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48
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Chachar Z, Lai R, Ahmed N, Lingling M, Chachar S, Paker NP, Qi Y. Cloned genes and genetic regulation of anthocyanin biosynthesis in maize, a comparative review. FRONTIERS IN PLANT SCIENCE 2024; 15:1310634. [PMID: 38328707 PMCID: PMC10847539 DOI: 10.3389/fpls.2024.1310634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Accepted: 01/02/2024] [Indexed: 02/09/2024]
Abstract
Anthocyanins are plant-based pigments that are primarily present in berries, grapes, purple yam, purple corn and black rice. The research on fruit corn with a high anthocyanin content is not sufficiently extensive. Considering its crucial role in nutrition and health it is vital to conduct further studies on how anthocyanin accumulates in fruit corn and to explore its potential for edible and medicinal purposes. Anthocyanin biosynthesis plays an important role in maize stems (corn). Several beneficial compounds, particularly cyanidin-3-O-glucoside, perlagonidin-3-O-glucoside, peonidin 3-O-glucoside, and their malonylated derivatives have been identified. C1, C2, Pl1, Pl2, Sh2, ZmCOP1 and ZmHY5 harbored functional alleles that played a role in the biosynthesis of anthocyanins in maize. The Sh2 gene in maize regulates sugar-to-starch conversion, thereby influencing kernel quality and nutritional content. ZmCOP1 and ZmHY5 are key regulatory genes in maize that control light responses and photomorphogenesis. This review concludes the molecular identification of all the genes encoding structural enzymes of the anthocyanin pathway in maize by describing the cloning and characterization of these genes. Our study presents important new understandings of the molecular processes behind the manufacture of anthocyanins in maize, which will contribute to the development of genetically modified variants of the crop with increased color and possible health advantages.
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Affiliation(s)
- Zaid Chachar
- College of Agriculture and Biology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, China
| | - RuiQiang Lai
- College of Agriculture and Biology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, China
| | - Nazir Ahmed
- College of Horticulture and Landscape Architecture, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Ma Lingling
- College of Agriculture, Jilin Agricultural University, Changchun, Jilin, China
| | - Sadaruddin Chachar
- College of Horticulture and Landscape Architecture, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | | | - YongWen Qi
- College of Agriculture and Biology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, China
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49
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Jiang X, Wang M, Lou Z, Han H, Yan N, Guan Q, Xu L. Selective and Controlled Release Responsive Nanoparticles with Adsorption-Pairing Synergy for Anthocyanin Extraction. ACS NANO 2024; 18:2290-2301. [PMID: 38207222 DOI: 10.1021/acsnano.3c10131] [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] [Indexed: 01/13/2024]
Abstract
Anthocyanins with different structures have different anti-inflammatory and anti-cancer properties. Precise structural use can improve the chemopreventive effects of anthocyanins and enhance treatment outcomes because the anthocyanin structure influences its functional sites and activities. However, owing to the available variety of anthocyanins and their complex structures, the low matching of intermolecular forces between existing adsorbents and anthocyanins limits the targeted separation of anthocyanin monomers. Short-range and efficient selective binding, which is difficult to achieve, is the current focus in the extraction field. We here developed self-assembled Fe3O4-based nano adsorbers with different surface modifications based on adsorption-pairing synergy. The electrostatic force, coordination bond, hydrogen bond, and π-π* bond together induced selective adsorption between Fe3O4 nanoparticles and anthocyanin molecules. An acid-release solution disrupted the polarity balance in the aforementioned association system, thereby promoting the controlled release of anthocyanins. Among the candidates, the effects of morphology, particle size, surface charge, and functional group on adsorption performance were analyzed. The polyacrylamide-modified magnetic Fe3O4 nanoparticles were found to be favorable for selectively extracting anthocyanin, with an adsorption capacity of 19.74 ± 0.07 mg g-1. The release percentage of cyanidin-3-O-glucoside reached up to 98.6% ± 1.4%. This study offers a scientific basis for developing feasible nanotechniques to extract anthocyanins and plant active substances.
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Affiliation(s)
- Xizhi Jiang
- Key Laboratory for Protected Agricultural Engineering in the Middle and Lower Reaches of Yangtze River, Ministry of Agriculture and Rural Affairs, Nanjing 210014, Jiangsu, China
- Jiangsu Engineering Technology Research Center of Biomass Composites and Addictive Manufacturing, Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, China
| | - Min Wang
- Key Laboratory for Protected Agricultural Engineering in the Middle and Lower Reaches of Yangtze River, Ministry of Agriculture and Rural Affairs, Nanjing 210014, Jiangsu, China
- Jiangsu Engineering Technology Research Center of Biomass Composites and Addictive Manufacturing, Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, China
| | - Zhichao Lou
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, Jiangsu, China
| | - He Han
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, Jiangsu, China
| | - Nina Yan
- Key Laboratory for Protected Agricultural Engineering in the Middle and Lower Reaches of Yangtze River, Ministry of Agriculture and Rural Affairs, Nanjing 210014, Jiangsu, China
- Jiangsu Engineering Technology Research Center of Biomass Composites and Addictive Manufacturing, Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, China
| | - Qingbao Guan
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, International Joint Laboratory for Advanced Fiber and Low-dimension Materials, College of Materials Science and Engineering, Donghua University, Shanghai 201620, China
| | - Lei Xu
- Key Laboratory for Protected Agricultural Engineering in the Middle and Lower Reaches of Yangtze River, Ministry of Agriculture and Rural Affairs, Nanjing 210014, Jiangsu, China
- Jiangsu Engineering Technology Research Center of Biomass Composites and Addictive Manufacturing, Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, China
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50
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Duan C, Xiao X, Yu Y, Xu M, Zhang Y, Liu X, Dai H, Pi F, Wang J. In situ Raman characterization of the stability of blueberry anthocyanins in aqueous solutions under perturbations in temperature, UV, pH. Food Chem 2024; 431:137155. [PMID: 37591141 DOI: 10.1016/j.foodchem.2023.137155] [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: 02/28/2023] [Revised: 08/01/2023] [Accepted: 08/11/2023] [Indexed: 08/19/2023]
Abstract
Blueberry anthocyanin (BA) is a functional ingredient to enhance the biological activity of food, and the stability of BA is of great interest. BA stability in aqueous solutions stored in polypropylene and glass bottles was analyzed in-situ using confocal Raman spectroscopy, and the acceptable depth of focus was optimized. The Raman characteristics of BA degradation were explained by multivariate analysis. The degradation rate of BA was significantly accelerated by heating above 65 °C for 2 h or ultraviolet irradiation (10 W) for 96 h. The first order kinetic reaction rate was accelerated with the increase of pH value and temperature and the prolongation of ultraviolet irradiation time. The synergistic effect of multiple factors promoted BA degradation. This study provides an in-situ, nondestructive method for the analysis of anthocyanin stability, which has great utility in the food industry to optimize processing, storage, and transportation measures to reduce the degradation of BA.
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Affiliation(s)
- Chuchu Duan
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China
| | - Xiaofeng Xiao
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China
| | - Yonghui Yu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China
| | - Mengting Xu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China
| | - Yanpeng Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China
| | - Xiaodan Liu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, People's Republic of China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, People's Republic of China
| | - Huang Dai
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, People's Republic of China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, People's Republic of China
| | - Fuwei Pi
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, People's Republic of China
| | - Jiahua Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, People's Republic of China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, People's Republic of China.
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