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Ayub MA, Ijaz M, Hanif MA, Hussain A, Bahadur A. Fractionation of Boswellia serrata oleogum resin essential oil by short-path molecular vacuum distillation: Unveiling potent biological activities and chemical composition. J Food Sci 2024. [PMID: 39363235 DOI: 10.1111/1750-3841.17394] [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: 07/22/2024] [Accepted: 08/30/2024] [Indexed: 10/05/2024]
Abstract
Boswellia serrata produces oleo gum resin, a rich source of essential oil (EO). EOs, produced as secondary metabolites by medicinal plants, are employed for medicinal and therapeutic purposes. The present study aimed to investigate the yield, chemical composition, antioxidant (AO), antimicrobial, and hemolytic activity of B. serrata EO and its fractions and sub-fractions (SFs). The EO was extracted using the superheated steam extraction (SHSE) method at 140°C. Short-path molecular vacuum distillation was used to separate the EO into fractions and SFs. Gas chromatography-mass spectrometry analysis showed α-pinene, α-thujene, trans verbenol, and linalool as major components of EO. The AO potential was evaluated using a 2,2-diphenyl-1-picrylhydrazyl assay, % inhibition in a linoleic acid assay, H2O2 scavenging assay, and total AO content (TAOC) using a ferric reducing AO power assay. F2b SF exhibited the highest scavenging activity, with percentages of 95.77%, 96.20%, and 83.54%, respectively, whereas EO revealed the highest TAOC value of 115.94%. Antimicrobial activity was evaluated by disc diffusion, resazurin microtiter plate, and microdilution broth assays. F1c SF showed maximum antibacterial potential (high inhibition zone 17.65-38.28 mm and low minimum inhibitory concentration [MIC] 2.20-84.44 µg/mL). The EO showed the highest antifungal activity (high inhibition zone 12.58-25.81 mm and low MIC 35.18-225.17 µg/mL). Cytotoxicity was assessed by hemolytic assay, with the F1c SF showing the highest activity at 10.89%. It is concluded that SHSE is an effective technique for B. serrata EO extraction, and this EO can be utilized for various medicinal purposes.
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Affiliation(s)
| | - Muhammad Ijaz
- Department of Chemistry, University of Sahiwal, Sahiwal, Pakistan
| | - Muhammad Asif Hanif
- Nano and Biomaterials Lab, Department of Chemistry, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Amjad Hussain
- Institute of Chemistry, University of Okara, Okara, Punjab, Pakistan
| | - Ali Bahadur
- Department of Chemistry, College of Science and Technology, Wenzhou-Kean University, Wenzhou, China
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2
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Asghar L, Sahar A, Khan MI, Shahid M. Fabrication and Characterization of Chitosan and Gelatin-Based Antimicrobial Films Incorporated with Different Essential Oils. Foods 2024; 13:1796. [PMID: 38928738 PMCID: PMC11202491 DOI: 10.3390/foods13121796] [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: 04/05/2024] [Revised: 05/29/2024] [Accepted: 06/03/2024] [Indexed: 06/28/2024] Open
Abstract
This study was performed to check the effect of different essential oils on chitosan and gelatin-based antimicrobial films. Films prepared from biopolymers contain better mechanical strength but lack in moisture barrier properties. In order to increase the moisture barrier properties of chitosan and gelatin-based films in the current research work, different essential oils, i.e., thyme, cinnamon, basil, ginger, and cumin, at varying concentrations (1.0, 1.5, and 2.0%) were incorporated. Moreover, the concentrations of glycerol (plasticizer) and emulsifier (Tween 20) were kept constant to maintain homogeneity in the research. Antimicrobial films composed of gelatin and chitosan infused with essential oils were evaluated for their physicochemical (emulsion stability, particle size, and viscosity), FT-IR, microstructural (scanning electron microscopy), moisture barrier (water vapor permeability), and antimicrobial properties (E. coli, Salmonella, and S. aureus). Study outcomes elucidated significant variations (p < 0.05) as the concentration of essential oil was increased in the film solutions. An increased concentration of essential oil (2.0%) significantly enhanced the moisture barrier properties (1.12 ± 0.03 g.mm/kPa.h.m2). Nevertheless, the tensile strength decreased (38.60 ± 1.4 to 31.50 ± 1.5 MPa) from 1 to 2%. The increase in essential oil concentration in the emulsion-based films also influenced their physicochemical characteristics, such as droplet size, viscosity, and emulsion stability. At lower concentrations (1.0%), films exhibited a uniform microstructure but lacked moisture barrier properties. Antimicrobial properties against E. coli, Salmonella, and S. aureus showed an increased inhibition effect as the concentration of essential oil was increased. Of the essential oil-based films, ginger- and basil-based films showed greater inhibition effects as compared to the other essential oils. Overall, antimicrobial films containing a 1.5% concentration of ginger and basil oil showed better results as compared to the other treatments for mechanical, moisture barrier, and antimicrobial properties, while films with a 2.0% oil concentration showed better antimicrobial and moisture barrier properties but lacked in mechanical properties. Essential oil-based antimicrobial films have prospective applications in foods, specifically in fresh and processed food items such as seafood, meat, chicken, and sausages.
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Affiliation(s)
- Laiba Asghar
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan
| | - Amna Sahar
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan
- Department of Food Engineering, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan
| | - Muhammad Issa Khan
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan
| | - Muhammad Shahid
- Department of Biochemistry, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan
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Sęczyk Ł, Kołodziej B. Bioaccessibility of Rosmarinic Acid and Basil ( Ocimum basilicum L.) Co-Compounds in a Simulated Digestion Model-The Influence of the Endogenous Plant Matrix, Dose of Administration and Physicochemical and Biochemical Digestion Environment. Molecules 2024; 29:901. [PMID: 38398652 PMCID: PMC10892404 DOI: 10.3390/molecules29040901] [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: 01/24/2024] [Revised: 02/08/2024] [Accepted: 02/14/2024] [Indexed: 02/25/2024] Open
Abstract
The objective of this study is to determine the effect of endogenous plant matrix components, dose and digestion-related factors on the bioaccessibility of rosmarinic acid and basil co-compounds in in vitro digestion conditions. Different forms of administration, i.e., basil raw plant material, dry extract, and isolated rosmarinic acid at various doses, were applied for the digestion experiment. To evaluate the contribution of biochemical and physicochemical digestion factors, samples were subjected to a full digestion process or treated only with a digestion fluid electrolyte composition without using biochemical components (i.e., digestion enzymes and bile salts), and bioaccessibility was monitored at the gastric and intestinal steps of digestion. The results showed that the components of the endogenous raw plant matrix significantly limited the bioaccessibility of rosmarinic acid and basil co-compounds, especially at the gastric stage of digestion. Physicochemical digestion factors were mainly responsible for the bioaccessibility of basil phytochemicals. Higher doses allowed maintenance of bioaccessibility at a relatively similar level, whereas the most negative changes in bioaccessibility were induced by the lowest doses. In conclusion, the determination of the bioaccessibility of bioactive phytochemicals from basil and factors influencing bioaccessibility may help in better prediction of the pro-health potential of this plant.
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Affiliation(s)
- Łukasz Sęczyk
- Department of Industrial and Medicinal Plants, University of Life Sciences in Lublin, 15 Akademicka Str., 20-950 Lublin, Poland;
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Azizah NS, Irawan B, Kusmoro J, Safriansyah W, Farabi K, Oktavia D, Doni F, Miranti M. Sweet Basil ( Ocimum basilicum L.)-A Review of Its Botany, Phytochemistry, Pharmacological Activities, and Biotechnological Development. PLANTS (BASEL, SWITZERLAND) 2023; 12:4148. [PMID: 38140476 PMCID: PMC10748370 DOI: 10.3390/plants12244148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Revised: 12/09/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023]
Abstract
An urgent demand for natural compound alternatives to conventional medications has arisen due to global health challenges, such as drug resistance and the adverse effects associated with synthetic drugs. Plant extracts are considered an alternative due to their favorable safety profiles and potential for reducing side effects. Sweet basil (Ocimum basilicum L.) is a valuable plant resource and a potential candidate for the development of pharmaceutical medications. A single pure compound or a combination of compounds exhibits exceptional medicinal properties, including antiviral activity against both DNA and RNA viruses, antibacterial effects against both Gram-positive and Gram-negative bacteria, antifungal properties, antioxidant activity, antidiabetic potential, neuroprotective qualities, and anticancer properties. The plant contains various phytochemical constituents, which mostly consist of linalool, eucalyptol, estragole, and eugenol. For centuries, community and traditional healers across the globe have employed O. basilicum L. to treat a wide range of ailments, including flu, fever, colds, as well as issues pertaining to digestion, reproduction, and respiration. In addition, the current research presented underscores the significant potential of O. basilicum-related nanotechnology applications in addressing diverse challenges and advancing numerous fields. This promising avenue of exploration holds great potential for future scientific and technological advancements, promising improved utilization of medicinal products derived from O. basilicum L.
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Affiliation(s)
- Nabilah Sekar Azizah
- Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jatinangor 45363, Indonesia; (N.S.A.); (B.I.); (J.K.); (F.D.)
| | - Budi Irawan
- Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jatinangor 45363, Indonesia; (N.S.A.); (B.I.); (J.K.); (F.D.)
| | - Joko Kusmoro
- Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jatinangor 45363, Indonesia; (N.S.A.); (B.I.); (J.K.); (F.D.)
| | - Wahyu Safriansyah
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jatinangor 45363, Indonesia; (W.S.); (K.F.)
| | - Kindi Farabi
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jatinangor 45363, Indonesia; (W.S.); (K.F.)
| | - Dina Oktavia
- Department of Transdisciplinary, Graduate School, Universitas Padjadjaran, Bandung 40132, Indonesia;
| | - Febri Doni
- Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jatinangor 45363, Indonesia; (N.S.A.); (B.I.); (J.K.); (F.D.)
| | - Mia Miranti
- Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jatinangor 45363, Indonesia; (N.S.A.); (B.I.); (J.K.); (F.D.)
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Sulieman AME, Abdallah EM, Alanazi NA, Ed-Dra A, Jamal A, Idriss H, Alshammari AS, Shommo SAM. Spices as Sustainable Food Preservatives: A Comprehensive Review of Their Antimicrobial Potential. Pharmaceuticals (Basel) 2023; 16:1451. [PMID: 37895922 PMCID: PMC10610427 DOI: 10.3390/ph16101451] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 10/09/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
Throughout history, spices have been employed for their pharmaceutical attributes and as a culinary enhancement. The food industry widely employs artificial preservatives to retard the deterioration induced by microbial proliferation, enzymatic processes, and oxidative reactions. Nevertheless, the utilization of these synthetic preservatives in food products has given rise to significant apprehension among consumers, primarily stemming from the potential health risks that they pose. These risks encompass a spectrum of adverse effects, including but not limited to gastrointestinal disorders, the disruption of gut microbiota, allergic reactions, respiratory complications, and concerns regarding their carcinogenic properties. Consequently, consumers are displaying an increasing reluctance to purchase preserved food items that contain such additives. Spices, known for their antimicrobial value, are investigated for their potential as food preservatives. The review assesses 25 spice types for their inherent antimicrobial properties and their applicability in inhibiting various foodborne microorganisms and suggests further future investigations regarding their use as possible natural food preservatives that could offer safer, more sustainable methods for extending shelf life. Future research should delve deeper into the use of natural antimicrobials, such as spices, to not only replace synthetic preservatives but also optimize their application in food safety and shelf-life extension. Moreover, there is a need for continuous innovation in encapsulation technologies for antimicrobial agents. Developing cost-effective and efficient methods, along with scaling up production processes, will be crucial to competing with traditional antimicrobial options in terms of both efficacy and affordability.
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Affiliation(s)
- Abdel Moneim E. Sulieman
- Department of Biology, College of Science, University of Ha’il, Ha’il 55473, Saudi Arabia; (N.A.A.); (A.J.)
| | - Emad M. Abdallah
- Department of Science Laboratories, College of Science and Arts, Qassim University, Ar Rass 51921, Saudi Arabia
| | - Naimah Asid Alanazi
- Department of Biology, College of Science, University of Ha’il, Ha’il 55473, Saudi Arabia; (N.A.A.); (A.J.)
| | - Abdelaziz Ed-Dra
- Laboratory of Engineering and Applied Technologies, Higher School of Technology, M’ghila Campus, Sultan Moulay Slimane University, Beni Mellal 23000, Morocco;
| | - Arshad Jamal
- Department of Biology, College of Science, University of Ha’il, Ha’il 55473, Saudi Arabia; (N.A.A.); (A.J.)
| | - Hajo Idriss
- Department of Physics, College of Science, Imam Mohammad Ibn Saud Islamic University (IMSIU), Riyadh 11623, Saudi Arabia;
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Naseem A, Akhtar S, Ismail T, Qamar M, Sattar DES, Saeed W, Esatbeyoglu T, Bartkiene E, Rocha JM. Effect of Growth Stages and Lactic Acid Fermentation on Anti-Nutrients and Nutritional Attributes of Spinach ( Spinacia oleracea). Microorganisms 2023; 11:2343. [PMID: 37764187 PMCID: PMC10535161 DOI: 10.3390/microorganisms11092343] [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: 08/09/2023] [Revised: 09/14/2023] [Accepted: 09/16/2023] [Indexed: 09/29/2023] Open
Abstract
Spinach (Spinacia oleracea) is a winter-season green, leafy vegetable grown all over the world, belonging to the family Amaranthus, sub-family Chenopodiaceae. Spinach is a low-caloric food and an enormous source of micronutrients, e.g., calcium, folates, zinc, retinol, iron, ascorbic acid and magnesium. Contrarily, it also contains a variety of anti-nutritional factors, e.g., alkaloids, phytates, saponins, oxalates, tannins and many other natural toxicants which may hinder nutrient-absorption. This study was aimed at investigating the effect of fermentation on improving the nutrient-delivering potential of spinach and mitigating its burden of antinutrients and toxicants at three growth stages: the 1st growth stage as baby leaves, the 2nd growth stage at the coarse stage, and the 3rd growth stage at maturation. The results revealed the significant (p < 0.05) effect of fermentation on increasing the protein and fiber content of spinach powder from 2.53 to 3.53% and 19.33 to 22.03%, respectively, and on reducing total carbohydrate content from 52.92 to 40.52%; the effect was consistent in all three growth stages. A significant decline in alkaloids (6.45 to 2.20 mg/100 g), oxalates (0.07 mg/100 g to 0.02 mg/100 g), phytates (1.97 to 0.43 mg/100 g) and glucosinolates (201 to 10.50 µmol/g) was observed as a result of fermentation using Lactiplantibacillus plantarum. Fermentation had no impact on total phenolic content and the antioxidant potential of spinach, as evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) assays. This study proposes fermentation as a safer bioprocess for improving the nutrient-delivering potential of spinach, and suggests processed powders made from spinach as a cost-effective complement to existing plant proteins.
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Affiliation(s)
- Adila Naseem
- Department of Food Science and Nutrition, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60000, Pakistan; (A.N.); (S.A.); (M.Q.); (D.-e.-s.S.); (W.S.)
| | - Saeed Akhtar
- Department of Food Science and Nutrition, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60000, Pakistan; (A.N.); (S.A.); (M.Q.); (D.-e.-s.S.); (W.S.)
| | - Tariq Ismail
- Department of Food Science and Nutrition, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60000, Pakistan; (A.N.); (S.A.); (M.Q.); (D.-e.-s.S.); (W.S.)
| | - Muhammad Qamar
- Department of Food Science and Nutrition, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60000, Pakistan; (A.N.); (S.A.); (M.Q.); (D.-e.-s.S.); (W.S.)
| | - Dur-e-shahwar Sattar
- Department of Food Science and Nutrition, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60000, Pakistan; (A.N.); (S.A.); (M.Q.); (D.-e.-s.S.); (W.S.)
| | - Wisha Saeed
- Department of Food Science and Nutrition, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60000, Pakistan; (A.N.); (S.A.); (M.Q.); (D.-e.-s.S.); (W.S.)
| | - Tuba Esatbeyoglu
- Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
| | - Elena Bartkiene
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania;
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - João Miguel Rocha
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal;
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
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Bader A, Abdalla AN, Obaid NA, Youssef L, Naffadi HM, Elzubier ME, Almaimani RA, Flamini G, Pieracci Y, El-Readi MZ. In Vitro Anticancer and Antibacterial Activities of the Essential Oil of Forsskal’s Basil Growing in Extreme Environmental Conditions. Life (Basel) 2023; 13:life13030651. [PMID: 36983807 PMCID: PMC10057570 DOI: 10.3390/life13030651] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 02/17/2023] [Accepted: 02/23/2023] [Indexed: 03/02/2023] Open
Abstract
Many species belonging to the genus Ocimum are used for aromatic, medicinal, and cosmetic purposes. The essential oil (OFEO) obtained by hydrodistillation of the flowering aerial parts of Forsskal’s Basil “Ocimum forskolei Benth” growing in extreme environmental conditions in Mecca Region, Saudi Arabia was analyzed by GC-MS. The main constituents were phenylpropanoids (methyl eugenol 55.65% and eugenol 11.66%), monoterpene (linalool 9.75%), and sesquiterpenes (germacrene D 3.72% and β-caryophyllene 2.57%). The OFEO was tested against MCF7, HT29, and HCT116 cancer cells and compared with normal fibroblast cells (MRC5). The MTT assay showed that HCT116 was more sensitive to OFEO (IC50 5.34 μg/mL), which reduced the number of HCT116 colonies at 6 μg/mL, while causing complete colony death at 12 and 24 μg/mL. Western Blotting and qRT-PCR were used to evaluate the level change of different proteins with respect to GAPDH. OFEO upregulated the apoptotic protein (caspase 3), and downregulated the cell proliferation proteins (AKT and pAKT), cell cycle arrest (PCNA, Cyclin D1), and the anti-apoptotic Bcl2 proteins. OFEO was also tested against reference strains of Gram-negative and Gram-positive bacteria including Escherichia coli, Klebsiella pneumonia, Pseudomonas aeruginosa, and Staphylococcus aureus by using the well-diffusion and assessing their MICs, which ranged from 250 to 500 μg/mL.
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Affiliation(s)
- Ammar Bader
- Department of Pharmacognosy, Faculty of Pharmacy, Umm Al-Qura University, Makkah 21955, Saudi Arabia
- Correspondence:
| | - Ashraf N. Abdalla
- Department of Pharmacology and Toxicology, Faculty of Pharmacy, Umm Al-Qura University, Makkah 21955, Saudi Arabia
- Department of Pharmacology and Toxicology, Medicinal and Aromatic Plants Research Institute, National Center for Research, Khartoum 2404, Sudan
| | - Najla A. Obaid
- Department of Pharmaceutics, Faculty of Pharmacy, Umm Al-Qura University, Makkah 21955, Saudi Arabia
| | - Lamees Youssef
- Department of Pharmacology and Toxicology, Faculty of Pharmacy, Umm Al-Qura University, Makkah 21955, Saudi Arabia
| | - Hind M. Naffadi
- Medical Genetic Department, Faculty of Medicine, Umm Al-Qura University, Makkah 21955, Saudi Arabia
| | - Mohamed E. Elzubier
- Department of Biochemistry, Faculty of Medicine, Umm Al-Qura University, Makkah 21955, Saudi Arabia
| | - Riyad A. Almaimani
- Department of Biochemistry, Faculty of Medicine, Umm Al-Qura University, Makkah 21955, Saudi Arabia
| | - Guido Flamini
- Dipartimento di Farmacia, University of Pisa, Via Bonanno 33, 56126 Pisa, Italy
| | - Ylenia Pieracci
- Dipartimento di Farmacia, University of Pisa, Via Bonanno 33, 56126 Pisa, Italy
| | - Mahmoud Zaki El-Readi
- Department of Biochemistry, Faculty of Medicine, Umm Al-Qura University, Makkah 21955, Saudi Arabia
- Department of Biochemistry, Faculty of Pharmacy, Al-Azhar University, Assiut 71524, Egypt
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Cedeño-Pinos C, Jiménez-Monreal AM, Quílez M, Bañón S. Polyphenol Extracts from Sage ( Salvia lavandulifolia Vahl) By-Products as Natural Antioxidants for Pasteurised Chilled Yoghurt Sauce. Antioxidants (Basel) 2023; 12:364. [PMID: 36829923 PMCID: PMC9952586 DOI: 10.3390/antiox12020364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 01/30/2023] [Accepted: 02/01/2023] [Indexed: 02/05/2023] Open
Abstract
Sage by-product extracts (SE) are a valuable source of phenolic acids and flavonoids for food applications. The objective was to test two SE as antioxidants in pasteurised chilled yoghurt sauces against oxidation. Two SE of different polyphenol total content and profile were selected: SE38 (37.6 mg/g) and SE70 (69.8 mg/g), with salvianic and rosmarinic acid as the main polyphenols, respectively. Four experimental low-fat yoghurt sauces were formulated: untreated; SE70/2 (0.16 g/kg); SE38 (0.3 g/kg); and SE70 (0.3 g/kg). The stability of phenolic acids, microbiological quality (mesophilic bacteria, moulds and yeasts, and L. monocytogenes), and oxidative stability (lipids, colour, and pH) were studied in the sauces after pasteurisation at 70 °C for 30 min (day 0) and stored by refrigeration (day 42). Pasteurisation and further chilling ensured the microbiological quality and inhibition of microbial growth could not be evidenced, although SE70 showed some antimicrobial potential. Both SE showed good properties as antioxidants for yoghurt sauces. This finding was based on two results: (i) their main polyphenols, salvianic and rosmarinic acids, resisted to mild pasteurisation and remained quite stable during shelf life; and (ii) SE improved radical scavenging capacity, delayed primary and secondary lipid oxidation, and increased colour stability, contributing to sauce stabilisation. SE38 had a better antioxidant profile than SE70; therefore, the selection criteria for SE should be based on both quantity and type of polyphenols. Due to their stability and antioxidant properties, sage polyphenols can be used as natural antioxidants for clean-label yoghurt sauces.
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Affiliation(s)
- Cristina Cedeño-Pinos
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain
| | - Antonia María Jiménez-Monreal
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain
- CIBER: CB12/03/30038 Pathophysiology of Obesity and Nutrition, CIBERobn, Carlos III Health Institute (ISCIII), 28013 Madrid, Spain
| | - María Quílez
- Research Group on Rainfed Crops for the Rural Development, Murcia Institute of Agri-Food Research and Development (IMIDA), 30150 Murcia, Spain
| | - Sancho Bañón
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain
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