Thermal Stability and Inhibitory Action of Red Grape Skin Phytochemicals against Enzymes Associated with Metabolic Syndrome

Encapsulation of W/O/W Acerola Emulsion by Spray Drying: Optimization, Release Kinetics, and Storage Stability

Acerola (Malpighia emarginata DC.) is a sub-tropical and tropical fruit renowned for its high levels of vitamin C and phenolic compounds, which offer health benefits. This study aimed to optimize the spray drying process by determining the inlet and outlet temperatures using response surface methodology (RSM) with the central composite design. Additionally, it aimed to evaluate the release kinetics in the hydrophilic food simulation environment and the stability of the resulting powder under various storage temperatures. The RSM method determined the optimal inlet and outlet temperatures as 157 °C and 91 °C, respectively. High-accuracy prediction equations (R2 ≥ 0.88) were developed for moisture content (3.02%), process yield (91.15%), and the encapsulation yield of total polyphenol content (61.44%), total flavonoid content (37.42%), and vitamin C (27.19%), with a predicted monolayer moisture content below 4.01%, according to the BET equation. The powder exhibited good dissolution characteristics in the acidic hydrophilic food simulation environment and showed greater stability when stored at 10 °C for 30 days, compared to storage at 35 °C and 45 °C.

Bioactive Components, Applications, Extractions, and Health Benefits of Winery By-Products from a Circular Bioeconomy Perspective: A Review

Significant waste streams produced during winemaking include winery by-products such as pomace, skins, leaves, stems, lees, and seeds. These waste by-products were frequently disposed of in the past, causing resource waste and environmental issues. However, interest has risen in valorizing vineyard by-products to tap into their latent potential and turn them into high-value products. Wine industry by-products serve as a potential economic interest, given that they are typically significant natural bioactive sources that may exhibit significant biological properties related to human wellness and health. This review emphasizes the significance of winery by-product valorization as a sustainable management resource and waste management method. The novelty of this review lies in its comprehensive analysis of the potential of winery by-products as a source of bioactive compounds, extraction techniques, health benefits, and applications in various sectors. Chemical components in winery by-products include bioactive substances, antioxidants, dietary fibers, organic acids, and proteins, all of which have important industrial and therapeutic applications. The bioactives from winery by-products act as antioxidant, antidiabetic, and anticancer agents that have proven potential health-promoting effects. Wineries can switch from a linear waste management pattern to a more sustainable and practical method by adopting a circular bioeconomy strategy. Consequently, the recovery of bioactive compounds that function as antioxidants and health-promoting agents could promote various industries concomitant within the circular economy.

Impact of Grape Seed Powder and Black Tea Brew on Lipid Digestion-An In Vitro Co-Digestion Study with Real Foods

Effects of two foods with bioactive constituents (black tea brew, BTB and grape seed powder, GSP) on lipid digestibility was studied. Lipolysis inhibitory effect of these foods was examined using two test foods (cream and baked beef) with highly different fatty acid (FA) composition. Digestion simulations were performed either using both gastric and pancreatic lipase, or only with pancreatic lipase according to the Infogest protocol. Lipid digestibility was assessed based on the bioaccessible FAs. Results showed the triacylglycerols containing short- and medium-chain FAs (SCFA and MCFA) are non-preferred substrates for pancreatic lipase; however, this is not characteristic for GL. Our findings suggest that both GSP and BTB primarily affect the lipolysis of SCFAs and MCFAs, because the dispreference of pancreatic lipase towards these substrates was further enhanced as a result of co-digestion. Interestingly, GSP and BTB similarly resulted in significant decrease in lipolysis for cream (containing milk fat having a diverse FA profile), whereas they were ineffective in influencing the digestion of beef fat, having simpler FA profile. It highlights that the characteristics of the dietary fat source of a meal can be a key determinant on the observed extent of lipolysis when co-digested with foods with bioactive constituents.

Developing novel oenological tannins from 44 plants sources by assessing astringency and color in model wine

BACKGROUND

Oenological tannins are commercial natural products extracted from different botanical sources, which were widely reported as prominent contributors to wine quality. Research on wine quality affected by tannins extracts promoted the development of new oenological products with low cost and high accessibility. In the present study, the structure and concentration of tannin in polyphenol extracts, as well as their correlation with astringency and the color of model wine, was investigated by UV spectrophotometer, HPLC, fluorescence quenching, sodium dodecylsulfate-polyacrylamide gel electrophoresis, colorimeter and sensory evaluation.

RESULTS

Resource extracts from 16 of 44 plants were screened as wine oenological tannins, according to the total polyphenol and total flavanol, as well as the intensity of astringency and bitterness. Polyphenols extracted from grape seeds and green tea were more effective in increasing the wine astringency compared to other plant tannins.

CONCLUSION

Total flavanol content and tannin activity showed a strong correlation with wine astringency. Condensed tannins with mean degree of polymerization also exhibited strong color stability, and the concentrations of (-)-epigallocatechin were associated with the a* value, a negative qualitative factor for wine color. The present study provides new clues regarding the development of low-cost and highly accessible sources of polyphenol extracts and lays a theoretical foundation for the development of the oenological product. © 2022 Society of Chemical Industry.

Microwave- and Ultrasound-Assisted Extraction of Cannabinoids and Terpenes from Cannabis Using Response Surface Methodology

Limited studies have explored different extraction techniques that improve cannabis extraction with scale-up potential. Ultrasound-assisted and microwave-assisted extraction were evaluated to maximize the yield and concentration of cannabinoids and terpenes. A central composite rotatable design was used to optimize independent factors (sample-to-solvent ratio, extraction time, extraction temperature, and duty cycle). The optimal conditions for ultrasound- and microwave-assisted extraction were the sample-to-solvent ratios of 1:15 and 1:14.4, respectively, for 30 min at 60 °C. Ultrasound-assisted extraction yielded 14.4% and 14.2% more oil and terpenes, respectively, compared with microwave-assisted extracts. Ultrasound-assisted extraction increased cannabinoid concentration from 13.2−39.2%. Considering reference ground samples, tetrahydrocannabinolic acid increased from 17.9 (g 100 g dry matter−1) to 28.5 and 20 with extraction efficiencies of 159.2% and 111.4% for ultrasound-assisted and microwave-assisted extraction, respectively. Principal component analyses indicate that the first two principal components accounted for 96.6% of the total variance (PC1 = 93.2% and PC2 = 3.4%) for ultrasound-assisted extraction and 92.4% of the total variance (PC1 = 85.4% and PC2 = 7%) for microwave-assisted extraction. Sample-to-solvent ratios significantly (p < 0.05) influenced the secondary metabolite profiles and yields for ultrasound-assisted extracts, but not microwave-assisted extracts.

Bioavailability and Bioactivity of Plant Antioxidants

Plant-derived antioxidants are a large group of chemical compounds that include the secondary metabolites of plants (e [...].

Contribution of Grape Juice to Develop New Isotonic Drinks With Antioxidant Capacity and Interesting Sensory Properties

Nowadays, the sector of isotonic beverages has developed its market based on fruit juices that provide a sports drink with antioxidant and biological activities in addition to their principal role of rehydration and replacement of minerals and carbohydrates during physical exercise. Consumption of grape juice is increasing worldwide because of its sensory characteristics and nutritional value. It contains mainly water, sugars, organic acids, and phenolic compounds. Phenolic compounds play a major role in prevention of various diseases through their biological activities linked to antioxidant, anti-inflammation, anticancer, anti-aging, antimicrobial, and cardioprotective properties. Several studies have demonstrated that grape juice is able to improve performances of antioxidant activity, protect against oxidative damage, and reduce inflammation during sports activities. Polyphenol content also provides a great sensory profile, mainly color which is an important indicator for consumers when choosing beverage products. The contribution of grape juice through its nutritional value and sensory properties makes it an alternative for the development of a new isotonic drink that will be a novel and healthy product in the field of healthy beverages.