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Loukri A, Kissas T, Kyriakoudi A, Zymvrakaki E, Stratakos AC, Mourtzinos I. Coupling of cold atmospheric plasma treatment with ultrasound-assisted extraction for enhanced recovery of bioactive compounds from cornelian cherry pomace. Food Chem 2024; 455:139989. [PMID: 38850969 DOI: 10.1016/j.foodchem.2024.139989] [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: 03/28/2024] [Revised: 05/31/2024] [Accepted: 06/03/2024] [Indexed: 06/10/2024]
Abstract
Cornelian cherry pomace is produced during the production of juice from this traditional superfood. Due to its high nutritive value, the by-product can be utilized as a source of bioactive compounds. The present study aimed to develop a sustainable methodology for the recovery of bioactive compounds based on the combination of atmospheric cold plasma (CAP) with ultrasound assisted extraction. The pomace was treated with cold plasma under different conditions. Cyclodextrin was used as green extraction enhancer due to its capacity to develop inclusion complexes with bioactive compounds. CAP pretreatment before extraction appeared to enhance the recovery of the target compounds. GC-MS analysis and in vitro digestion analysis conducted in order to evaluate the composition and the protentional bioavailability of the bioactive compounds. CHEMICALS COMPOUNDS: β-cyclodextrin (PubChem CID: 444041), DPPH free radical (PubChem CID: 2735032), Trolox (PubChem CID: 40634), sodium carbonate (PubChem CID: 10340), gallic acid (PubChem CID: 370) potassium chloride (PubChem CID: 4873), sodium acetate (PubChem CID: 517045), loganic acid (PubChem CID: 89640), pyridine (PubChem CID: 1049, BSTFA(PubChem CID: 94358), potassium chloride (PubChem CID: 4873), ammonium carbonate (PubChem CID: 517111), calcium chloride dehydrate (PubChem CID: 24844), potassium dihydrogen phosphate (PubChem CID: 516951), magnesium chloride hexahydrate (PubChem CID: 24644), sodium hydrogen carbonate (PubChem CID: 516892), sodium chloride (PubChem CID: 5234).
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Affiliation(s)
- Anastasia Loukri
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Thomas Kissas
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Anastasia Kyriakoudi
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Eleni Zymvrakaki
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Alexandros Ch Stratakos
- College of Health, Science and Society, School of Applied Sciences, University of the West of England, Coldharbour Ln, Bristol BS16 1QY, UK.
| | - Ioannis Mourtzinos
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
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Le PH, Ho LTT, Le DHT, Nguyen V. Purification of Coffee Polyphenols Extracted from Coffee Pulps ( Coffee arabica L.) Using Aqueous Two-Phase System. Molecules 2023; 28:5922. [PMID: 37570892 PMCID: PMC10420632 DOI: 10.3390/molecules28155922] [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: 07/07/2023] [Revised: 08/03/2023] [Accepted: 08/04/2023] [Indexed: 08/13/2023] Open
Abstract
Coffee pulp is an abundant residue from the coffee industry, but it still contains large amounts of valuable compounds such as polyphenols. The extraction of polyphenols from coffee pulp by the conventional method is accompanied by contaminated compounds. This study, therefore, applied an aqueous two-phase system consisting of different ratios of ethanol/ammonium sulfate to eliminate impurities from coffee-pulp crude extract. The purification efficiency was evaluated via total polyphenol content, antioxidant activity and two major polyphenols in coffee pulps including chlorogenic acid and caffeic acid. Results showed that phenolic compounds mostly predominated in the alcohol-rich phase in which the antioxidant activity was greatly increased after the purification process. Compared to un-purified crude-coffee extract, the antioxidant activity of the purified samples increased approximately 34%, which was assumed to occur due to the slight increase of chlorogenic acid and caffeic acid. Fourier-transform infrared spectroscopy supported the effectiveness of the purification process by eliminating some impurities.
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Affiliation(s)
- Phuong Hong Le
- Department of Chemical Engineering, Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City 70000, Vietnam; (L.T.T.H.); (D.H.T.L.); (V.N.)
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Hu S, Gil-Ramírez A, Martín-Trueba M, Benítez V, Aguilera Y, Martín-Cabrejas MA. Valorization of coffee pulp as bioactive food ingredient by sustainable extraction methodologies. Curr Res Food Sci 2023; 6:100475. [PMID: 36935849 PMCID: PMC10017359 DOI: 10.1016/j.crfs.2023.100475] [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: 12/27/2022] [Revised: 02/22/2023] [Accepted: 02/28/2023] [Indexed: 03/05/2023] Open
Abstract
Coffee pulp is an underutilized by-product of coffee industrial production rich in bioactive compounds such as phenolic compounds, caffeine, and dietary fiber. The widely known antioxidant, anti-inflammatory, anti-aging, antimicrobial and hepatoprotective health-promoting properties attributed to mentioned compounds enhance the use of coffee pulp as a bioactive food ingredient. Furthermore, the application of green sustainable extraction techniques pursuing highly efficient and selective extraction processes promotes this by-product exploitation in food science. Hence, this review gathers the available information relative to the impact of the extraction processes on the bioactive compound's recovery from coffee pulp, providing an overview of the most recent advances. An in-depth comparison workout between conventional and alternative extraction methods was performed to identify the most suitable techniques for coffee pulp valorization as functional ingredient until date. A critical discussion focused on advantages and drawbacks of the extraction methods applied to coffee pulp was included together a prospective of emerging extraction techniques.
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Affiliation(s)
- Shuai Hu
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Alicia Gil-Ramírez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Corresponding author. Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain.
| | - María Martín-Trueba
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Vanesa Benítez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Yolanda Aguilera
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - María A. Martín-Cabrejas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Corresponding author. Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain.
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Jiamjariyatam R, Samosorn S, Dolsophon K, Tantayotai P, Lorliam W, Krajangsang S. Development of Cascara Tea from Coffee Cherry Pulp. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2106336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
| | - Siritron Samosorn
- Department of Chemistry, Faculty of Science, Srinakharinwirot University, Bangkok, Thailand
| | - Kulvadee Dolsophon
- Department of Chemistry, Faculty of Science, Srinakharinwirot University, Bangkok, Thailand
| | - Prapakorn Tantayotai
- Department of Microbiology, Faculty of Science, Srinakharinwirot University, Bangkok, Thailand
| | - Wanlapa Lorliam
- Department of Microbiology, Faculty of Science, Srinakharinwirot University, Bangkok, Thailand
| | - Sukhumaporn Krajangsang
- Department of Microbiology, Faculty of Science, Srinakharinwirot University, Bangkok, Thailand
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Rawangkan A, Siriphap A, Yosboonruang A, Kiddee A, Pook-In G, Saokaew S, Sutheinkul O, Duangjai A. Potential Antimicrobial Properties of Coffee Beans and Coffee By-Products Against Drug-Resistant Vibrio cholerae. Front Nutr 2022; 9:865684. [PMID: 35548583 PMCID: PMC9083461 DOI: 10.3389/fnut.2022.865684] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Accepted: 03/21/2022] [Indexed: 11/13/2022] Open
Abstract
Vibrio cholerae is the causative organism of the cholera epidemic, and it remains a serious global health problem, particularly the multidrug-resistant strain, despite the development of several generic drugs and vaccines over time. Natural products have long been exploited for the treatment of various diseases, and this study aimed to evaluate the in vitro antibacterial activity of coffee beans and coffee by-products against V. cholerae antimicrobial resistant strains. A total of 9 aqueous extracts were investigated, including light coffee (LC), medium coffee (MC), dark coffee (DC), dried green coffee (DGC), dried red coffee (DRC), fresh red coffee (FRC), Arabica leaf (AL), Robusta leaf (RL), and coffee pulp (CP). The influential coffee phytochemicals, i.e., chlorogenic acid (CGA), caffeic acid (CA), and caffeine, were determined using HPLC. The antibacterial properties were tested by agar well-diffusion techniques, and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were further determined against 20 V. cholerae isolates. The results revealed that all tested strains were sensitive to coffee extracts, with MIC and MBC values in the range of 3.125-25.0 mg/mL and 12.5-50.0 mg/mL, respectively. With a MIC of 6.25 mg/mL, DGC, DRC, and CP appeared to be the most effective compounds against 65, 60, and 55% of clinical strains, respectively. The checkerboard assay revealed that the combination of coffee extract and tetracycline was greater than either treatment alone, with the fractional inhibitory concentration index (FICI) ranging from 0.005 to 0.258. It is important to note that CP had the lowest FICI (0.005) when combined with tetracycline at 60 ng/mL, which is the most effective dose against V. cholerae six-drug resistance strains (azithromycin, colistin, nalidixic acid, sulfamethoxazole, tetracycline, and trimethoprim), with a MIC of 47.5 μg/mL (MIC alone = 12.5 mg/mL). Time killing kinetics analysis suggested that CA might be the most effective treatment for drug-resistant V. cholerae as it reduced bacterial growth by 3 log10 CFU/mL at a concentration of 8 mg/mL within 1 h, via disrupting membrane permeability, as confirmed by scanning electron microscopy (SEM). This is the first report showing that coffee beans and coffee by-product extracts are an alternative for multidrug-resistant V. cholerae treatment.
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Affiliation(s)
- Anchalee Rawangkan
- School of Medical Sciences, University of Phayao, Phayao, Thailand
- Unit of Excellence in Research and Product Development of Coffee, Division of Physiology, School of Medical Sciences, University of Phayao, Phayao, Thailand
| | | | | | - Anong Kiddee
- School of Medical Sciences, University of Phayao, Phayao, Thailand
| | - Grissana Pook-In
- School of Medical Sciences, University of Phayao, Phayao, Thailand
| | - Surasak Saokaew
- Division of Social and Administrative Pharmacy, Department of Pharmaceutical Care, School of Pharmaceutical Sciences, University of Phayao, Phayao, Thailand
- Center of Health Outcomes Research and Therapeutic Safety (Cohorts), School of Pharmaceutical Sciences, University of Phayao, Phayao, Thailand
- Unit of Excellence on Clinical Outcomes Research and IntegratioN (UNICORN), School of Pharmaceutical Sciences, University of Phayao, Phayao, Thailand
| | | | - Acharaporn Duangjai
- School of Medical Sciences, University of Phayao, Phayao, Thailand
- Unit of Excellence in Research and Product Development of Coffee, Division of Physiology, School of Medical Sciences, University of Phayao, Phayao, Thailand
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Integrated Green Process for the Extraction of Red Grape Pomace Antioxidant Polyphenols Using Ultrasound-Assisted Pretreatment and β-Cyclodextrin. BEVERAGES 2021. [DOI: 10.3390/beverages7030059] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Winemaking is a process that generates a large volume of solid waste biomass, which is currently under extensive investigation as a bioresource of precious polyphenolic compounds. These substances are retrieved from vinification side streams principally by deploying solid–liquid extraction methods. In this frame, the present investigation had as objective the development of an alternative, green extraction process for polyphenols, through integration of ultrasonication as a pretreatment stage, and subsequent extraction with aqueous β-cyclodextrin. Polyphenol recovery from red grape pomace (RGP) was shown to be significantly enhanced by ultrasonication pretreatment, and the use of β-cyclodextrin effectively boosted the aqueous extraction. Under optimized conditions, established by response surface methodology, the maximum yield in total polyphenols was 57.47 mg GAE g−1 dm, at 80 °C, requiring a barrier of 10.95 kJ mol−1. The extract produced was significantly enriched in catechin and quercetin, compared to the aqueous extract, exhibiting also increased antiradical activity. These findings highlighted the value of the process developed for targeted recovery of certain polyphenols and the preparation of task-specific extracts.
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Aroma-Active Compounds in Robusta Coffee Pulp Puree-Evaluation of Physicochemical and Sensory Properties. Molecules 2021; 26:molecules26133925. [PMID: 34198992 PMCID: PMC8271582 DOI: 10.3390/molecules26133925] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 06/21/2021] [Accepted: 06/24/2021] [Indexed: 11/23/2022] Open
Abstract
Wet coffee processing generates a large amount of coffee pulp waste that is mostly disposed of in the processing units. To reduce this waste and the associated environmental burden, an alternative strategy would be to exploit the coffee pulp to produce a durable and stable consumable product. Accordingly, a puree produced from Robusta coffee pulp was investigated in relation to its physicochemical and sensory properties. After thermal and chemical stabilization, the obtained puree (pH 3.6) was found to exhibit a multimodal particle size distribution, shear-thinning behavior, and lower discoloration, as well as an antioxidant capacity of 87.9 µmolTE/gDM. The flavor of the puree was examined by sensory evaluation and the corresponding analyses of aroma-active volatile compounds, as determined using aroma extract dilution analyses (AEDA) and gas chromatography-mass spectrometry/olfactometry (GC-MS/O). The puree was characterized by dominant fruity (4.4), floral (3.4), citrusy (3.3) and hay-like (3.3) odor impressions. The aroma-active compounds were predominantly aldehydes, acids, and lactones, whereby (E)-β-damascenone, geraniol, 4-methylphenol, 3-hydroxy-4,5-dimethylfuran-2(5H)-one, and 4-hydroxy-3-methoxybenzaldehyde exhibited the highest flavor dilution (FD) factor (1024), thereby indicating their high impact on the overall aroma of the puree. This study demonstrates an approach to stabilize coffee pulp to produce a sweet, fruity puree with comparable physical properties to other fruit purees and that can be used as a new and versatile flavoring ingredient for various food applications.
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Kalaitsidis K, Sidiropoulou E, Tsiftsoglou O, Mourtzinos I, Moschakis T, Basdagianni Z, Vasilopoulos S, Chatzigavriel S, Lazari D, Giannenas I. Effects of Cornus and Its Mixture with Oregano and Thyme Essential Oils on Dairy Sheep Performance and Milk, Yoghurt and Cheese Quality under Heat Stress. Animals (Basel) 2021; 11:1063. [PMID: 33918077 PMCID: PMC8069601 DOI: 10.3390/ani11041063] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 03/30/2021] [Accepted: 04/06/2021] [Indexed: 12/12/2022] Open
Abstract
The effect of a diet supplemented with a novel cornus extract, enriched with essential oils of oregano and thyme, on the performance of Chios cross-bred dairy sheep was investigated during the summer period. The plant extracts were prepared using a "green" method based on aqueous extraction. A total of 45 lactating ewes were allocated into three equal groups in a randomized block design. The three groups were fed the same feed allowance, roughage based on Lucerne hay and wheat straw and a concentrate based on cereals and oil cakes (the control diet). The diet of two groups was fortified with cornus extract, with or without oregano and thyme essential oils, at a level 0.515 g of plant extract/essential oils per kg of concentrate. Individual milk yield was recorded weekly and feed refusals were recorded on a pen basis daily, during a six-week period of lactation. Milk samples were analyzed for the chemical composition of protein, fat, lactose and solids-not-fat constituents, somatic cell counts and total viable bacteria counts. Moreover, the milk of each group was used for yoghurt and Feta cheese production. The lipid oxidative stability, protein carbonyl content and fatty acid composition of milk, yoghurt and cheese samples were also evaluated. The results showed that the incorporation of novel plant extracts and essential oils increased the milk production per ewe. Dietary supplementation with cornus extracts and essential oils lowered lipid and protein oxidation in milk, yoghurt and cheese samples, compared to the control. However, diet supplementation with herbal extracts did not affect the fatty acid profile in milk, cheese and yoghurt or the serum biochemical parameters. In conclusion, dietary supplementation with cornus in combination with oregano and thyme has the potential to improve feed utilization and the performance of high-yield dairy Chios cross-bred ewes reared under heat stress.
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Affiliation(s)
- Konstantinos Kalaitsidis
- Laboratory of Nutrition, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (K.K.); (E.S.); (S.V.)
| | - Erasmia Sidiropoulou
- Laboratory of Nutrition, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (K.K.); (E.S.); (S.V.)
| | - Olga Tsiftsoglou
- Laboratory of Pharmacognosy, School of Pharmacy, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (O.T.); (D.L.)
| | - Ioannis Mourtzinos
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (I.M.); (T.M.)
| | - Thomas Moschakis
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (I.M.); (T.M.)
| | - Zoitsa Basdagianni
- Department of Animal Production, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Stylianos Vasilopoulos
- Laboratory of Nutrition, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (K.K.); (E.S.); (S.V.)
| | | | - Diamanto Lazari
- Laboratory of Pharmacognosy, School of Pharmacy, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (O.T.); (D.L.)
| | - Ilias Giannenas
- Laboratory of Nutrition, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (K.K.); (E.S.); (S.V.)
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