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Gastélum-Estrada A, Rabadán-Chávez G, Reza-Zaldívar EE, de la Cruz-López JL, Fuentes-Palma SA, Mojica L, Díaz de la Garza RI, Jacobo-Velázquez DA. Biofortified Beverage with Chlorogenic Acid from Stressed Carrots: Anti-Obesogenic, Antioxidant, and Anti-Inflammatory Properties. Foods 2023; 12:3959. [PMID: 37959079 PMCID: PMC10648175 DOI: 10.3390/foods12213959] [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: 10/07/2023] [Revised: 10/20/2023] [Accepted: 10/25/2023] [Indexed: 11/15/2023] Open
Abstract
Using wounding stress to increase the bioactive phenolic content in fruits and vegetables offers a promising strategy to enhance their health benefits. When wounded, such phenolics accumulate in plants and can provide antioxidant, anti-inflammatory, and anti-obesogenic properties. This study investigates the potential of using wounding stress-treated carrots biofortified with phenolic compounds as a raw material to extract carrot juice with increased nutraceutical properties. Fresh carrots were subjected to wounding stress via slicing and then stored at 15 °C for 48 h to allow phenolic accumulation. These phenolic-enriched slices were blanched, juiced, and blended with orange juice (75:25 ratio) and 15% (w/v) broccoli sprouts before pasteurization. The pasteurized juice was characterized by its physicochemical attributes and bioactive compound content over 28 days of storage at 4 °C. Additionally, its antioxidant, anti-inflammatory, and anti-obesogenic potentials were assessed using in vitro assays, both pre- and post-storage. The results reveal that juice derived from stressed carrots (SJ) possessed 49%, 83%, and 168% elevated levels of total phenolics, chlorogenic acid, and glucosinolates, respectively, compared to the control juice (CJ) (p < 0.05). Both juices reduced lipid accumulation in 3T3-L1 cells and nitric oxide production in Raw 264.7 cells, without significant differences between them. SJ further displayed a 26.4% increase in cellular antioxidant activity. The juice's bioactive characteristics remained stable throughout storage time. In conclusion, the utilization of juice obtained from stressed carrots in a blend with orange juice and broccoli sprouts offers a promising method to produce a beverage enriched in bioactive compounds and antioxidant potential.
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Affiliation(s)
- Alejandro Gastélum-Estrada
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Guadalajara, Av. General Ramón Corona 2514, Zapopan 45201, Jalisco, Mexico; (A.G.-E.); (J.L.d.l.C.-L.)
| | - Griselda Rabadán-Chávez
- Tecnológico de Monterrey, Institute for Obesity Research, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, Nuevo León, Mexico (R.I.D.d.l.G.)
| | - Edwin E. Reza-Zaldívar
- Tecnológico de Monterrey, Institute for Obesity Research, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, Nuevo León, Mexico (R.I.D.d.l.G.)
| | - Jessica L. de la Cruz-López
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Guadalajara, Av. General Ramón Corona 2514, Zapopan 45201, Jalisco, Mexico; (A.G.-E.); (J.L.d.l.C.-L.)
| | - Sara A. Fuentes-Palma
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Guadalajara, Av. General Ramón Corona 2514, Zapopan 45201, Jalisco, Mexico; (A.G.-E.); (J.L.d.l.C.-L.)
| | - Luis Mojica
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad Zapopan, Camino Arenero 1227, El Bajío del Arenal, Zapopan 45019, Jalisco, Mexico;
| | - Rocío I. Díaz de la Garza
- Tecnológico de Monterrey, Institute for Obesity Research, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, Nuevo León, Mexico (R.I.D.d.l.G.)
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, Nuevo León, Mexico
| | - Daniel A. Jacobo-Velázquez
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Guadalajara, Av. General Ramón Corona 2514, Zapopan 45201, Jalisco, Mexico; (A.G.-E.); (J.L.d.l.C.-L.)
- Tecnológico de Monterrey, Institute for Obesity Research, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, Nuevo León, Mexico (R.I.D.d.l.G.)
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Organic and in-organic fertilizers effects on the performance of tomato (Solanum lycopersicum) and cucumber (Cucumis sativus) grown on soilless medium. Sci Rep 2022; 12:12212. [PMID: 35842476 PMCID: PMC9288452 DOI: 10.1038/s41598-022-16497-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Accepted: 07/11/2022] [Indexed: 11/18/2022] Open
Abstract
The effects of organic fertilizers, based on Tithonia diversifolia, and in-organic fertilizers, based on hydroponics fertilizer, were evaluated on the performance, leaves, and fruit mineral concentrations of tomato (Solanum lycopersicum) and cucumber (Cucumis sativus) plants grown under soilless medium in a screen house. The treatments comprised six levels of liquid organic fertilizer (5, 15, 25, 35, 45, 55 mL), in-organic fertilizer, and a control. Both organic and in-organic fertilizers increased the growth, yield, leaf nutrient concentration, and the mineral contents of tomato and cucumber fruits in comparison with the control. In-organic fertilizer enhanced the performance and mineral concentrations of tomato and cucumber fruits in comparison with organic fertilizer. However, leaf analyses showed that all the essential elements for both tomato and cucumber crops were within the adequate ranges in the organic fertilizer treatments suggesting that this organic fertilizer can be used as an alternative to the expensive and scarce in-organic fertilizer. For organic fertilizer, the highest yield and mineral contents in fruits were attained at doses of 35 mL and 25 mL for tomato and cucumber plants, respectively. At these doses, the fruit weights of tomato and cucumber were increased by 137 and 198%, respectively, in comparison with the control. For a good yield of tomato and cucumber crop with a high fruit mineral content under the soilless medium of coco peat and rice husk, 35 mL and 25 mL of our tested organic fertilizer are recommended.
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Aderinola TA, Akinola IA, Babalola OE, Adebisi AO, Akinyemi OJ, Adenuga OE. Supplementation of Biscuit with Moringa Oleifera Seed Protein Enhanced Its in-vitro Antioxidative, Antidiabetic and anti-inflammatory Properties. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2073933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Taiwo Ayodele Aderinola
- Department of Food Science and Technology, the Federal University of Technology, Akure, Nigeria
| | - Isaiah Abiodun Akinola
- Department of Food Science and Technology, the Federal University of Technology, Akure, Nigeria
| | | | | | - Olayinka Janet Akinyemi
- Department of Food Science and Technology, the Federal University of Technology, Akure, Nigeria
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Adedokun TO, Matemu A, Höglinger O, Mlyuka E, Adedeji A. Evaluation of functional attributes and storage stability of novel juice blends from baobab, pineapple, and black-plum fruits. Heliyon 2022; 8:e09340. [PMID: 35540929 PMCID: PMC9079165 DOI: 10.1016/j.heliyon.2022.e09340] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 10/01/2021] [Accepted: 04/22/2022] [Indexed: 11/05/2022] Open
Abstract
Several under-utilized tropical fruits have exceptional micronutrients and phytochemical composition with the potential to contribute to the nutrition of people and also enhance food security. This study was carried out to evaluate the quality attributes and storage stability of juice blends of baobab (Adansonia digitata), pineapple (Ananas comosus), and black-plum (Syzygium cumini) fruits for use as functional beverages. Juice blends were analyzed for physicochemical, antioxidant, and sensory properties. Mineral compositions and storage stability of the pasteurized juice blends at 4 °C for 4 weeks were also investigated. Results showed that the vitamin C contents of individual juices synergistically contributed to the high values observed in the blends (317.45–414.51 mg/L). Juice blends of baobab, pineapple, and black-plum fruits are good sources of calcium (57–153 mg/L), magnesium (71–130 mg/L) and antioxidants (ascorbic acid, total polyphenol contents (65–104 mg GAE/100 mL), scavenging ability (105.97–359.71 μmol TE/100 mL), and reducing potential (1376–1829 μMFe2+ L) the consumption of which will promote human health. Blending enhanced the sensory qualities of the individual juices with improved taste and consumer acceptability. The juice blends kept well for two weeks at 4 °C though the color becomes less intense at the end of the storage period. These findings suggest that baobab-fruit pulp, pineapple, and black-plum fruits can be major ingredients in producing a consumer acceptable anti-oxidant rich functional beverage for optimal benefits to consumers. Fruit juice blends were made from pineapples, baobab, and black-plum fruits. The blends are rich sources of essential micronutrients and antioxidants. Blending improved juice antioxidant capacity and consumer acceptability. Blends kept well for two weeks without significant physicochemical changes.
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Mahanta S, Prusty M, Sivakumar P, Mishra D, Sahu RP, Goswami C, Chawla S, Goswami L, Elangovan S, Panda SK. Novel Levilactobacillus brevis-based formulation for controlling cell proliferation, cell migration and gut dysbiosis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112818] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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El-Saadony MT, S F Khalil O, Osman A, Alshilawi MS, Taha AE, Aboelenin SM, Shukry M, Saad AM. Bioactive peptides supplemented raw buffalo milk: Biological activity, shelf life and quality properties during cold preservation. Saudi J Biol Sci 2021; 28:4581-4591. [PMID: 34354444 PMCID: PMC8325055 DOI: 10.1016/j.sjbs.2021.04.065] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 03/31/2021] [Accepted: 04/21/2021] [Indexed: 11/03/2022] Open
Abstract
This study aimed to prolong the raw buffalo milk handling and cold storage period by controlling the microbes, enhancing sensory properties and their functionality after supplementing bioactive peptides. The additions included hen and duck egg white protein isolates (HPI and DPI), pepper seed protein (PSP), and pepsin-kidney bean protein hydrolysate (PKH). Five milk treatments were prepared and evaluated as non-supplemented milk (M- Control), hen egg white protein isolate-supplemented milk (M-HPI), duck egg white protein isolate-supplemented milk (M-DPI), pepper seeds protein-supplemented milk (M-PSP), and kidney bean hydrolysate-supplemented milk (M-PKH). Pyrogallol, protocatechuic, catechin, benzoic and caffeine were the main phenolic compounds, Apignin-6-arabinose, naringin, hesperidin, naringenin, kaempferol 3-2-p-comaroyl were the dominant flavonoids in milk samples based on HPLC profile. During 30 days of cold storage, the antioxidant potential of peptides-supplemented milk samples was significantly decreased (p ≤ 0.05) as decrement of phenolic compounds and flavonoids; the pH was nearly stable, the titratable acidity and total soluble solids (TTS) were (p ≤ 0.05) raised. PSP and PKH were inhibited (p ≤ 0.05) the decay of sugars in M-PSP, and M-PKH by reducing 45% of bacterial load as compared to other milk samples. PSP was significantly (p ≤ 0.05) scavenged 87% of DPPḢ compared to other peptides. Besides, PSP followed by PKH reduced considerably (p ≤ 0.05) the growth of tested bacteria, molds, and yeasts. The PSP has significantly increased the whiteness of M-PSP as compared to other milk samples. M-PSP had the highest score in color, taste, and flavor, followed by M-PKH.
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Affiliation(s)
- Mohamed T El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Osama S F Khalil
- Dairy Science and Technology Department, Faculty of Agriculture and Natural Resources, Aswan University, Aswan 81528, Egypt
| | - Ali Osman
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Mashaeal S Alshilawi
- Department of Biological Science, Microbiology, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Ayman E Taha
- Department of Animal Husbandry and Animal Wealth Development, Faculty of Veterinary Medicine, Alexandria University, Edfina 22578, Egypt
| | - Salama M Aboelenin
- Biology Department, Turabah University College, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Mustafa Shukry
- Department of Physiology, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafrelsheikh 33516, Egypt
| | - Ahmed M Saad
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
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Adeloye JB, Agboola OR. Bioactive Properties, Chemical Composition, and Sensory Acceptance of Juice Blends from Orange and African Locust Bean (Parkia Biglobosa). JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2020. [DOI: 10.1080/15428052.2020.1808135] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Jumoke Bukola Adeloye
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
| | - Omolola Rhoda Agboola
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
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El-Saadony MT, Elsadek MF, Mohamed AS, Taha AE, Ahmed BM, Saad AM. Effects of Chemical and Natural Additives on Cucumber Juice's Quality, Shelf Life, and Safety. Foods 2020; 9:E639. [PMID: 32429212 PMCID: PMC7281498 DOI: 10.3390/foods9050639] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 05/08/2020] [Accepted: 05/11/2020] [Indexed: 12/21/2022] Open
Abstract
Microbial contamination affects beverages' lifetime, quality, and safety. Cucumber crops are seasonally spoiled because of the overproduction. The current study aimed to maximize the importance of natural preservatives and reduce the usage of artificial ones to prolong the cucumber juice's storage life, enhance flavor, and control the microorganisms after protein isolate and organic acids supplementation. The additions included control (no addition), citric, benzoic acid, sodium salts, kidney bean pepsin hydrolysate (KPH), chicken egg protein isolate (CEPI), duck egg protein isolate (DEPI), and quail egg protein isolate (QEPI) as J-Control, J-Citric, J-Benzoic, J-sod. Citrate, J-sod. Benzoate, J-KPH, J-CEPI, J-DEPI, and J-QEPI, respectively. The antioxidant activity of these additives and juices was evaluated by DPPH radical scavenging activity. The antimicrobial activity, including antibacterial and antifungal activities, was evaluated by using disc assay and the radial growth of fungal mycelium, respectively. The phenolic compounds and flavonoids were estimated by a spectrophotometer as Gallic acid equivalent (GAE) and quercetin equivalent (QE), respectively. Moreover, chemical parameters such as pH, total soluble solids (TSS), Titratable acidity (TTA), and Vitamin C were evaluated by AOAC. Finally, the color properties were estimated by a spectrophotometer, using the Hunter method. KPH had higher significant (p ≤ 0.05) antioxidant activity (88%), along with antimicrobial activity. It significantly (p ≤ 0.05) reduced the growth of G+ and G- bacteria by 71%-97% and 58%-66% respectively. Furthermore, it significantly (p ≤ 0.05) inhibited the tested fungi growth by 70%-88% and the other additives less than that. During the storage of cucumber juice for an interval of zero, two, four, and six months, the phenolic compounds and flavonoids were significantly (p ≤ 0.05) decreased. Consequently, the potential activity of the juice was reduced; in addition, pH and vitamin C were significantly (p ≤ 0.05) decreased during the storage period. Meanwhile, the TSS and Titratable acidity were significantly raised. As for color and sensory properties, J-sod. Benzoate, J-KPH, J-CEPI, and J-DEPI had significantly (p ≤ 0.05) high scores in color, taste, and flavor against the control. Generally, the usage of natural additives extends the cucumber juice's lifetime and increased the manufacture of high-quality and valuable juice.
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Affiliation(s)
- Mohamed T. El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Mohamed F. Elsadek
- Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh 11362, Saudi Arabia
- Department of Nutrition and Food Science, Faculty of Home Economics, Helwan University, Helwan 11795, Egypt;
| | - Alaa S. Mohamed
- Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt;
| | - Ayman E. Taha
- Department of Animal Husbandry and Animal Wealth Development, Faculty of Veterinary Medicine, Alexandria University, Rasheed, Edfina 22758, Egypt;
| | - Badreldin M. Ahmed
- Department of Nutrition and Food Science, Faculty of Home Economics, Helwan University, Helwan 11795, Egypt;
| | - Ahmed M. Saad
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt;
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