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Trigueros E, Benito-Román Ó, Oliveira AP, Videira RA, Andrade PB, Sanz MT, Beltrán S. Onion ( Allium cepa L.) Skin Waste Valorization: Unveiling the Phenolic Profile and Biological Potential for the Creation of Bioactive Agents through Subcritical Water Extraction. Antioxidants (Basel) 2024; 13:205. [PMID: 38397803 PMCID: PMC10886289 DOI: 10.3390/antiox13020205] [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: 01/18/2024] [Revised: 01/31/2024] [Accepted: 02/01/2024] [Indexed: 02/25/2024] Open
Abstract
Onion skin waste (OSW), the primary non-edible byproduct from onion processing, offers a renewable source of bioactive compounds. This study aims to valorize OSW through subcritical water extraction (SWE), aligning with a circular economy and biorefinery principles. SWE was carried out at 145 °C and 50 bar for 50 min in a discontinuous reactor, producing a phenolic-rich extract (32.3 ± 2.6 mg/g) dominated by protocatechuic acid (20.3 ± 2.5 mg/g), quercetin-4'-O-glucoside (7.5 ± 0.2 mg/g), and quercetin (3.2 ± 0.6 mg/g). Additionally, the extract contains sugars (207.1 ± 20.3 mg sucrose-Eq/g), proteins (22.8 ± 1.6 mg BSA-Eq/g), and free amino acids (20.4 ± 1.2 mg arginine-Eq/g). Its phenolic richness determines its scavenging activity against ●NO and O2●- radicals and its α-glucosidase and aldose-reductase inhibition without affecting α-amylase. Notably, the extract demonstrates significant α-glucosidase inhibition (IC50 = 75.6 ± 43.5 µg/mL), surpassing acarbose (IC50 = 129.5 ± 1.0 µg/mL) in both pure enzyme and cell culture tests without showing cytotoxicity to AGS, HepG2, and Caco-2 human cell lines. The extract's bioactivity and nutritional content make it suitable for developing antioxidant and antidiabetic nutraceutical/food components, highlighting SWE's potential for OSW valorization without using organic solvents.
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Affiliation(s)
- Esther Trigueros
- REQUIMTE/LAQV, Laboratory of Pharmacognosy, Chemical Department, Faculty of Pharmacy, University of Porto, R. Jorge Viterbo Ferreira, 228, 4050–313 Porto, Portugal; (A.P.O.); (R.A.V.); (P.B.A.)
- Department of Biotechnology and Food Science, Chemical Engineering Division, University of Burgos, Plza. Misael Bañuelos s/n, 09001 Burgos, Spain; (Ó.B.-R.); (M.T.S.); (S.B.)
| | - Óscar Benito-Román
- Department of Biotechnology and Food Science, Chemical Engineering Division, University of Burgos, Plza. Misael Bañuelos s/n, 09001 Burgos, Spain; (Ó.B.-R.); (M.T.S.); (S.B.)
| | - Andreia P. Oliveira
- REQUIMTE/LAQV, Laboratory of Pharmacognosy, Chemical Department, Faculty of Pharmacy, University of Porto, R. Jorge Viterbo Ferreira, 228, 4050–313 Porto, Portugal; (A.P.O.); (R.A.V.); (P.B.A.)
| | - Romeu A. Videira
- REQUIMTE/LAQV, Laboratory of Pharmacognosy, Chemical Department, Faculty of Pharmacy, University of Porto, R. Jorge Viterbo Ferreira, 228, 4050–313 Porto, Portugal; (A.P.O.); (R.A.V.); (P.B.A.)
| | - Paula B. Andrade
- REQUIMTE/LAQV, Laboratory of Pharmacognosy, Chemical Department, Faculty of Pharmacy, University of Porto, R. Jorge Viterbo Ferreira, 228, 4050–313 Porto, Portugal; (A.P.O.); (R.A.V.); (P.B.A.)
| | - María Teresa Sanz
- Department of Biotechnology and Food Science, Chemical Engineering Division, University of Burgos, Plza. Misael Bañuelos s/n, 09001 Burgos, Spain; (Ó.B.-R.); (M.T.S.); (S.B.)
| | - Sagrario Beltrán
- Department of Biotechnology and Food Science, Chemical Engineering Division, University of Burgos, Plza. Misael Bañuelos s/n, 09001 Burgos, Spain; (Ó.B.-R.); (M.T.S.); (S.B.)
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Mandura Jarić A, Haramustek L, Nižić Nodilo L, Vrsaljko D, Petrović P, Kuzmić S, Jozinović A, Aladić K, Jokić S, Šeremet D, Vojvodić Cebin A, Komes D. A Novel Approach to Serving Plant-Based Confectionery-The Employment of Spray Drying in the Production of Carboxymethyl Cellulose-Based Delivery Systems Enriched with Teucrium montanum L. Extract. Foods 2024; 13:372. [PMID: 38338507 PMCID: PMC10855723 DOI: 10.3390/foods13030372] [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: 01/08/2024] [Revised: 01/19/2024] [Accepted: 01/21/2024] [Indexed: 02/12/2024] Open
Abstract
In this study, spray drying was used as a technological solution for the valorization of Teucrium montanum extract into carboxymethyl cellulose-based delivery systems (CMC), individually or in combination with collagen, guar gum, gum arabic, and kappa-carrageenan. The results showed that the process yield and morphological properties were positively influenced by the introduction of CMC binary blends. The employment of CMC resulted in a high encapsulation efficiency (77-96%) for all phenylethanoid glycosides (PGs) analyzed. Due to the low wettability of the microparticles, a relatively gradual in vitro release of the PGs was achieved. Infusion of the filling with hydrophilic T. montanum extract encapsulated in microparticles with high hydrophobic surface area proved to be a practical route for significant confectionery fortification (5-9 mg PGs per dw serving), ensuring prolonged interaction between the food matrix used and the extract under simulated gastrointestinal conditions. Based on sensory evaluation, the introduction of kudzu starch into the jelly matrix has shown a texture-modifying potential.
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Affiliation(s)
- Ana Mandura Jarić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
| | - Laura Haramustek
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
| | - Laura Nižić Nodilo
- Institute of Pharmaceutical Technology, Faculty of Pharmacy and Biochemistry, University of Zagreb, Domagojeva St 2, 10 000 Zagreb, Croatia
| | - Domagoj Vrsaljko
- Department of Thermodynamics, Mechanical Engineering and Energy, Faculty of Chemical Engineering and Technology, University of Zagreb, Savska St 16, 10 000 Zagreb, Croatia;
| | - Predrag Petrović
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva St 4, 11 000 Belgrade, Serbia;
| | - Sunčica Kuzmić
- Forensic Science Centre “Ivan Vučetić” Zagreb, Forensic Science Office, Ilica St 335, 10 000 Zagreb, Croatia;
| | - Antun Jozinović
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača St 20, 31 000 Osijek, Croatia; (A.J.); (K.A.); (S.J.)
| | - Krunoslav Aladić
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača St 20, 31 000 Osijek, Croatia; (A.J.); (K.A.); (S.J.)
| | - Stela Jokić
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača St 20, 31 000 Osijek, Croatia; (A.J.); (K.A.); (S.J.)
| | - Danijela Šeremet
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
| | - Aleksandra Vojvodić Cebin
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
| | - Draženka Komes
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
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Vojvodić Cebin A, Bunić M, Mandura Jarić A, Šeremet D, Komes D. Physicochemical and Sensory Stability Evaluation of Gummy Candies Fortified with Mountain Germander Extract and Prebiotics. Polymers (Basel) 2024; 16:259. [PMID: 38257059 PMCID: PMC10818720 DOI: 10.3390/polym16020259] [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: 12/14/2023] [Revised: 01/12/2024] [Accepted: 01/14/2024] [Indexed: 01/24/2024] Open
Abstract
Health-conscious consumers seek convenient ways of incorporating different functional ingredients into their diets. Gummy candies are among the most popular confectionery products but generally regarded as nutritionally empty. A gelatin-sugar matrix, providing a highly appreciated sensory experience of sweetness and chewiness, could be used to deliver various bioactive compounds, especially those carrying an unpleasant taste. This work aimed to formulate gelatin gummies based on the mountain germander extract (MGe) as a source of phenylethanoid glycosides (PhEG). Sucrose and glucose syrup contents were partially or completely substituted with combinations of xylitol, maltitol and prebiotic poly- and oligosaccharides. Chemical, textural and sensory parameters were evaluated after production and 2 months of storage. Formulations containing fructooligosaccharides and xylooligosaccharides maintained a characteristic appearance during storage at all three levels of sugar (high, low and none), whereas inulin-added and plain (i.e., without prebiotic) candies suffered from mold contamination or appearance/textural changes. The color of the candies noticeably changed and appeared darker. The PhEG were shown to be stable during the candies' production (approximately 90%) and generally maintained their contents during storage. Texture parameters, except hardness, exhibited high positive correlations and resembled the commercial product. Sensory-wise, a moderate bitterness intensity with a decreasing tendency, along with the high transparency and preservation of the characteristic shape facilitated high general acceptance. Gummy candies with prebiotics were shown to be a highly suitable matrix for the bitter MGe, delivering up to 40 mg of PhEG and 4.5 g of prebiotics in one serving size. This study provides a reference for implementing herbal extracts and emerging prebiotics (XOS) in functional confectionery.
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Affiliation(s)
| | | | | | | | - Draženka Komes
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia; (A.V.C.); (M.B.); (D.Š.)
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