1
|
Li W, Zhang X, Wang S, Gao X, Zhang X. Research Progress on Extraction and Detection Technologies of Flavonoid Compounds in Foods. Foods 2024; 13:628. [PMID: 38397605 PMCID: PMC10887530 DOI: 10.3390/foods13040628] [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: 12/30/2023] [Revised: 02/13/2024] [Accepted: 02/14/2024] [Indexed: 02/25/2024] Open
Abstract
Flavonoid compounds have a variety of biological activities and play an essential role in preventing the occurrence of metabolic diseases. However, many structurally similar flavonoids are present in foods and are usually in low concentrations, which increases the difficulty of their isolation and identification. Therefore, developing and optimizing effective extraction and detection methods for extracting flavonoids from food is essential. In this review, we review the structure, classification, and chemical properties of flavonoids. The research progress on the extraction and detection of flavonoids in foods in recent years is comprehensively summarized, as is the application of mathematical models in optimizing experimental conditions. The results provide a theoretical basis and technical support for detecting and analyzing high-purity flavonoids in foods.
Collapse
Affiliation(s)
- Wen Li
- Jiangxi Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, Nanchang 330013, China
| | - Xiaoping Zhang
- Jiangxi Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, Nanchang 330013, China
| | - Shuanglong Wang
- Jiangxi Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, Nanchang 330013, China
| | - Xiaofei Gao
- Jiangxi Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, Nanchang 330013, China
| | - Xinglei Zhang
- Jiangxi Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, Nanchang 330013, China
| |
Collapse
|
2
|
Liu J, Guan W, Sun Z, Ni Y, He L, Tian F, Cai L. Application of Cyclocarya paliurus-Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine. Molecules 2023; 29:32. [PMID: 38202614 PMCID: PMC10780096 DOI: 10.3390/molecules29010032] [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: 11/10/2023] [Revised: 12/08/2023] [Accepted: 12/11/2023] [Indexed: 01/12/2024] Open
Abstract
A new fermentation method for kiwi wine was explored by developing the well-known medicinal and edible plant Cyclocarya paliurus (C. paliurus) to create more value with undersized kiwifruits. In this study, the changes in bioactive substances during the C. paliurus-kiwi winemaking process were analyzed on the basis of response surface optimization results, and the antioxidant capacity, aromatic compounds, and sensory quality of the C. paliurus-kiwi composite wine with kiwi wine and two commercial kiwi wines were compared. The results showed that DPPH radical, OH- radical, and ABTS+ scavenging rates remained at over 60.0%, 90.0%, and 70.0% in C. paliurus-kiwi wine, respectively. The total flavonoid content (TFC) and total polyphenol content (TPC) of C. paliurus-kiwi wine were significantly higher than those of the other three kiwi wines. C. paliurus-kiwi wine received the highest score and detected 43 volatile compounds. Ethyl hexanoate, which showed stronger fruity and sweet aromas, was one of the main aroma components of C. paliurus-kiwi wine and different from commercial wines. This wine has a good flavor with a natural and quality feeling of C. paliurus-kiwifruit extract, low-cost processing, and great market potential.
Collapse
Affiliation(s)
- Jing Liu
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316000, China; (J.L.); (Y.N.); (L.H.)
| | - Weiliang Guan
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315000, China; (W.G.); (Z.S.)
- Ningbo Innovation Center, College of Biosystems Engineering and Food Science, Zhejiang University, Ningbo 315100, China
| | - Zhidong Sun
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315000, China; (W.G.); (Z.S.)
| | - Yunfan Ni
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316000, China; (J.L.); (Y.N.); (L.H.)
| | - Long He
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316000, China; (J.L.); (Y.N.); (L.H.)
| | - Fang Tian
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316000, China; (J.L.); (Y.N.); (L.H.)
| | - Luyun Cai
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315000, China; (W.G.); (Z.S.)
- Ningbo Innovation Center, College of Biosystems Engineering and Food Science, Zhejiang University, Ningbo 315100, China
| |
Collapse
|
3
|
Anaya-Esparza LM, Aurora-Vigo EF, Villagrán Z, Rodríguez-Lafitte E, Ruvalcaba-Gómez JM, Solano-Cornejo MÁ, Zamora-Gasga VM, Montalvo-González E, Gómez-Rodríguez H, Aceves-Aldrete CE, González-Silva N. Design of Experiments for Optimizing Ultrasound-Assisted Extraction of Bioactive Compounds from Plant-Based Sources. Molecules 2023; 28:7752. [PMID: 38067479 PMCID: PMC10707804 DOI: 10.3390/molecules28237752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Revised: 11/16/2023] [Accepted: 11/19/2023] [Indexed: 12/18/2023] Open
Abstract
Plant-based materials are an important source of bioactive compounds (BC) with interesting industrial applications. Therefore, adequate experimental strategies for maximizing their recovery yield are required. Among all procedures for extracting BC (maceration, Soxhlet, hydro-distillation, pulsed-electric field, enzyme, microwave, high hydrostatic pressure, and supercritical fluids), the ultrasound-assisted extraction (UAE) highlighted as an advanced, cost-efficient, eco-friendly, and sustainable alternative for recovering BC (polyphenols, flavonoids, anthocyanins, and carotenoids) from plant sources with higher yields. However, the UAE efficiency is influenced by several factors, including operational variables and extraction process (frequency, amplitude, ultrasonic power, pulse cycle, type of solvent, extraction time, solvent-to-solid ratio, pH, particle size, and temperature) that exert an impact on the molecular structures of targeted molecules, leading to variations in their biological properties. In this context, a diverse design of experiments (DOEs), including full or fractional factorial, Plackett-Burman, Box-Behnken, Central composite, Taguchi, Mixture, D-optimal, and Doehlert have been investigated alone and in combination to optimize the UAE of BC from plant-based materials, using the response surface methodology and mathematical models in a simple or multi-factorial/multi-response approach. The present review summarizes the advantages and limitations of the most common DOEs investigated to optimize the UAE of bioactive compounds from plant-based materials.
Collapse
Affiliation(s)
- Luis Miguel Anaya-Esparza
- Centro Universitario de los Altos, Universidad de Guadalajara, Tepatitlán de Morelos 47620, Mexico; (Z.V.); (H.G.-R.); (C.E.A.-A.); (N.G.-S.)
- Escuela de Ingeniería Agroindustrial y Comercio Exterior, Universidad Señor de Sipán, Chiclayo 14000, Peru; (E.R.-L.); (M.Á.S.-C.)
| | - Edward F. Aurora-Vigo
- Escuela de Ingeniería Agroindustrial y Comercio Exterior, Universidad Señor de Sipán, Chiclayo 14000, Peru; (E.R.-L.); (M.Á.S.-C.)
| | - Zuamí Villagrán
- Centro Universitario de los Altos, Universidad de Guadalajara, Tepatitlán de Morelos 47620, Mexico; (Z.V.); (H.G.-R.); (C.E.A.-A.); (N.G.-S.)
| | - Ernesto Rodríguez-Lafitte
- Escuela de Ingeniería Agroindustrial y Comercio Exterior, Universidad Señor de Sipán, Chiclayo 14000, Peru; (E.R.-L.); (M.Á.S.-C.)
| | - José Martín Ruvalcaba-Gómez
- Centro Nacional de Recursos Genéticos, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Tepatitlán de Morelos 47600, Mexico;
| | - Miguel Ángel Solano-Cornejo
- Escuela de Ingeniería Agroindustrial y Comercio Exterior, Universidad Señor de Sipán, Chiclayo 14000, Peru; (E.R.-L.); (M.Á.S.-C.)
| | - Victor Manuel Zamora-Gasga
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Tepic 63175, Mexico; (V.M.Z.-G.); (E.M.-G.)
| | - Efigenia Montalvo-González
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Tepic 63175, Mexico; (V.M.Z.-G.); (E.M.-G.)
| | - Horacio Gómez-Rodríguez
- Centro Universitario de los Altos, Universidad de Guadalajara, Tepatitlán de Morelos 47620, Mexico; (Z.V.); (H.G.-R.); (C.E.A.-A.); (N.G.-S.)
| | - César Eduardo Aceves-Aldrete
- Centro Universitario de los Altos, Universidad de Guadalajara, Tepatitlán de Morelos 47620, Mexico; (Z.V.); (H.G.-R.); (C.E.A.-A.); (N.G.-S.)
| | - Napoleón González-Silva
- Centro Universitario de los Altos, Universidad de Guadalajara, Tepatitlán de Morelos 47620, Mexico; (Z.V.); (H.G.-R.); (C.E.A.-A.); (N.G.-S.)
| |
Collapse
|
4
|
Boghossian M, Brassesco ME, Miller FA, Silva CLM, Brandão TRS. Thermosonication Applied to Kiwi Peel: Impact on Nutritional and Microbiological Indicators. Foods 2023; 12:foods12030622. [PMID: 36766150 PMCID: PMC9914669 DOI: 10.3390/foods12030622] [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: 01/16/2023] [Revised: 01/26/2023] [Accepted: 01/30/2023] [Indexed: 02/04/2023] Open
Abstract
The peels of many fruits are rich sources of nutrients, although they are not commonly consumed. If they are properly decontaminated, they can be used as healthy food ingredients reducing food waste. The objective was to apply thermosonication processes to kiwi peel and evaluate the impact on Listeria innocua survival (a non-pathogenic surrogate of L. monocytogenes) and key nutrients and quality indicators: proteins, fibers, minerals (Ca, K, Mg, Na, and P), chlorophylls, and phenolic contents. Kiwi peels were artificially inoculated with L. innocua and thermal and thermosonication treatments were performed at 55 °C and 60 °C for 30 and 15 min maximum, respectively. Bacteria were enumerated through treatment time, and quality indicators were assessed before and at the end of treatments. A Weibull model with a decimal reduction time (D-value) was successfully used in L. innocua survival data fits. Results showed that coupling temperature to ultrasound had a synergistic effect on bacteria inactivation with significant decreases in D-values. Thermosonication at 60 °C was the most effective in terms of protein, fiber, chlorophylls, and phenolics retention. Minerals were not significantly affected by all treatments. Applying thermosonication to kiwi peel was more effective for decontamination than thermal treatments at the same temperature while allowing the retention of healthy compounds.
Collapse
|
5
|
Silva SS, Justi M, Chagnoleau JB, Papaiconomou N, Fernandez X, Santos SA, Passos H, Ferreira AM, Coutinho JA. Using biobased solvents for the extraction of phenolic compounds from kiwifruit industry waste. Sep Purif Technol 2023. [DOI: 10.1016/j.seppur.2022.122344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
6
|
Current Challenges in the Sustainable Valorisation of Agri-Food Wastes: A Review. Processes (Basel) 2022. [DOI: 10.3390/pr11010020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
In the upcoming years, the world will face societal challenges arising, in particular, from the impact of climate change and the inefficient use of natural resources, in addition to an exponential growth of the world population, which according to the United Nations (UN) estimations will be 9.8 billion in 2050. This increasing trend requires optimized management of natural resources with the use of value-added waste and a significant reduction in food loss and food waste. Moreover, the recent pandemic situation, COVID-19, has contributed indisputably. Along with the agri-food supply chain, several amounts of waste or by-products are generated. In most cases, these biomass wastes cause serious environmental concerns and high costs to enterprises. The valorisation of the agri-food loss and food industry wastes emerged as a useful strategy to produce certain value-added compounds with several potential applications, namely in the food, health, pharmaceutical, cosmetic, and environmental fields. Therefore, in this review, some of the crucial sustainable challenges with impacts on the valorisation of agri-food loss/wastes and by-products are discussed and identified, in addition to several opportunities, trends and innovations. Potential applications and usages of the most important compounds found in food loss/waste will be highlighted, with a focus on the food industry, pharmaceutical industry, and the environment.
Collapse
|
7
|
Food Industry Byproducts as Starting Material for Innovative, Green Feed Formulation: A Sustainable Alternative for Poultry Feeding. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27154735. [PMID: 35897911 PMCID: PMC9332232 DOI: 10.3390/molecules27154735] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/19/2022] [Accepted: 07/21/2022] [Indexed: 12/03/2022]
Abstract
Rising global populations and enhanced standards of living in so-called developing countries have led to an increased demand of food, in particular meat, worldwide. While increasing the production of broiler meat could be a potential solution to this problem, broiler meat is plagued by health concerns, such as the development of antimicrobial resistance and lower meat quality. For this reason, the supplementation of poultry feed with vitamins and antioxidant compounds, such as polyphenols, has become an attractive prospect for research in this sector. Such supplements could be obtained by extraction of agricultural byproducts (in particular, grape pomaces and artichoke leaves and bracts), thus contributing to reductions in the total amount of waste biomass produced by the agricultural industry. In this review, the effects of poultry feed supplementation with bioactive extracts from grape pomace (skins and/or seeds), as well as extracts from artichoke leaves and bracts, were explored. Moreover, the various methods that have been employed to obtain extracts from these and other agricultural byproducts were listed and described, with a particular focus on novel, eco-friendly extraction methods (using, for example, innovative and biocompatible solvents like Deep Eutectic Solvents (DESs)) that could reduce the costs and energy consumption of these procedures, with similar or higher yields compared to standard methods.
Collapse
|
8
|
Special Issue “Antimicrobial Substances in Plants: Discovery of New Compounds, Properties, Food and Agriculture Applications, and Sustainable Recovery”. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12105021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Microbial contamination of agriculture and food commodities may cause significant losses, with economic, social and environmental consequences [...]
Collapse
|
9
|
Cairone F, Garzoli S, Menghini L, Simonetti G, Casadei MA, Di Muzio L, Cesa S. Valorization of Kiwi Peels: Fractionation, Bioactives Analyses and Hypotheses on Complete Peels Recycle. Foods 2022; 11:foods11040589. [PMID: 35206065 PMCID: PMC8871187 DOI: 10.3390/foods11040589] [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: 01/14/2022] [Revised: 02/14/2022] [Accepted: 02/16/2022] [Indexed: 11/24/2022] Open
Abstract
Kiwi fruit samples (Actinidia deliciosa Planch, cv. Hayward) represent a suitable and good source for fibers obtainment as well as for polyphenolic and carotenoid extraction. With this aim, in this study they were submitted to a double phase extraction to separate insoluble fibers by an organic phase containing lipophilic substances and an hydroalcoholic phase containing polyphenols and soluble fibers. Insoluble fibers could be separated by filtration and sent to be micronized and reused. Hydroalcoholic fractions were then furtherly fractionated by solid-phase extraction. Data coming from the color CIEL*a*b* and the HPLC-DAD analyses of the extracts were compared and correlate with those coming from the SPME-GC/MS analysis of either the finely shredded peels or of the extracts. The obtained extracts were also submitted to anti-radical activity evaluation and anti-Candida activity. Results show that all of the obtained residues are value added products. Hypotheses were also made about the nature and the possible recycle of the obtained purified solid residue.
Collapse
Affiliation(s)
- Francesco Cairone
- Department of Drug Chemistry and Technology, “La Sapienza” University of Rome, 00185 Rome, Italy; (F.C.); (S.G.); (M.A.C.); (L.D.M.)
| | - Stefania Garzoli
- Department of Drug Chemistry and Technology, “La Sapienza” University of Rome, 00185 Rome, Italy; (F.C.); (S.G.); (M.A.C.); (L.D.M.)
| | - Luigi Menghini
- Department of Pharmacy, University “G. d’Annunzio”, Botanic Garden “Giardino dei Semplici”, 66100 Chieti, Italy;
| | - Giovanna Simonetti
- Department of Environmental Biology, “La Sapienza” University of Rome, 00185 Rome, Italy;
| | - Maria Antonietta Casadei
- Department of Drug Chemistry and Technology, “La Sapienza” University of Rome, 00185 Rome, Italy; (F.C.); (S.G.); (M.A.C.); (L.D.M.)
| | - Laura Di Muzio
- Department of Drug Chemistry and Technology, “La Sapienza” University of Rome, 00185 Rome, Italy; (F.C.); (S.G.); (M.A.C.); (L.D.M.)
| | - Stefania Cesa
- Department of Drug Chemistry and Technology, “La Sapienza” University of Rome, 00185 Rome, Italy; (F.C.); (S.G.); (M.A.C.); (L.D.M.)
- Correspondence: ; Tel.: +39-06-4991-3198
| |
Collapse
|
10
|
Green Extraction of Antioxidant Flavonoids from Pigeon Pea ( Cajanus cajan (L.) Millsp.) Seeds and Its Antioxidant Potentials Using Ultrasound-Assisted Methodology. Molecules 2021; 26:molecules26247557. [PMID: 34946637 PMCID: PMC8703396 DOI: 10.3390/molecules26247557] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/01/2021] [Accepted: 12/09/2021] [Indexed: 12/25/2022] Open
Abstract
Pigeon pea is an important pea species in the Fabaceae family that has long been used for food, cosmetic, and other phytopharmaceutical applications. Its seed is reported as a rich source of antioxidants and anti-inflammatory flavonoids, especially isoflavones, i.e., cajanin, cajanol, daidzein, and genistein. In today’s era of green chemistry and green cosmetic development, the development and optimization of extraction techniques is increasing employed by the industrial sectors to provide environmentally friendly products for their customers. Surprisingly, there is no research report on improving the extraction of these isoflavonoids from pigeon pea seeds. In this present study, ultrasound-assisted extraction (USAE) methodology, which is a green extraction that provides a shorter extraction time and consumes less solvent, was optimized and compared with the conventional methods. The multivariate strategy, the Behnken–Box design (BBD) combined with response surface methodology, was employed to determine the best extraction conditions for this USAE utilizing ethanol as green solvent. Not only in vitro but also cellular antioxidant activities were evaluated using different assays and approaches. The results indicated that USAE provided a substantial gain of ca 70% in the (iso)flavonoids extracted and the biological antioxidant activities were preserved, compared to the conventional method. The best extraction conditions were 39.19 min with a frequency of 29.96 kHz and 63.81% (v/v) aqueous ethanol. Both the antioxidant and anti-aging potentials of the extract were obtained under optimal USAE at a cellular level using yeast as a model, resulting in lower levels of malondialdehyde. These results demonstrated that the extract can act as an effective activator of the cell longevity protein (SIR2/SIRT1) and cell membrane protector against oxidative stress. This finding supports the potential of pigeon pea seeds and USAE methodology to gain potential antioxidant and anti-aging (iso)flavonoids-rich sources for the cosmetic and phytopharmaceutical sectors.
Collapse
|