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Yu M, Wang B, Huang Z, Lv J, Teng Y, Li T, Zhang Y, Dong K, Qin D, Huo J, Zhu C. Evaluation of Blue Honeysuckle Berries ( Lonicera caerulea L.) Dried at Different Temperatures: Basic Quality, Sensory Attributes, Bioactive Compounds, and In Vitro Antioxidant Activity. Foods 2024; 13:1240. [PMID: 38672911 PMCID: PMC11048952 DOI: 10.3390/foods13081240] [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: 03/18/2024] [Revised: 04/11/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
This study aims to comprehensively investigate the effects of hot-air dehydration on the quality of blue honeysuckle berries (Lonicera caerulea L.). The results demonstrated that drying with hot air at 40-65 °C for 7-72 h resulted in blue honeysuckle berries with a moisture content of 0.21-1.10 g H2O/g dry weight. Generally, low to medium temperatures (40-55 °C) showed a better effect on the quality than high temperatures (60-65 °C). Specifically, drying at 40 °C exclusively resulted in better retention of cuticular wax, the best sensory appearance, and the highest total phenolic content. Drying at 45 °C and 50 °C resulted in the highest antioxidant capacity and the optimal sensory flavor. Drying at 55 °C led to the highest soluble solid/acid ratio, ascorbic acid concentration, total flavonoid, and total anthocyanin. The work introduces an innovative raw berry product and provides a comprehensive practical and theoretical framework for convective dehydration of blue honeysuckle berries.
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Affiliation(s)
- Min Yu
- College of Horticulture & Landscape Architecture/National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China; (M.Y.); (B.W.)
- College of Life Science, Northeast Agricultural University, Harbin 150030, China
| | - Beibei Wang
- College of Horticulture & Landscape Architecture/National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China; (M.Y.); (B.W.)
| | - Zhiqiang Huang
- College of Horticulture & Landscape Architecture/National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China; (M.Y.); (B.W.)
| | - Jinjiao Lv
- College of Horticulture & Landscape Architecture/National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China; (M.Y.); (B.W.)
| | - Yunfei Teng
- College of Horticulture & Landscape Architecture/National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China; (M.Y.); (B.W.)
| | - Tianbo Li
- College of Horticulture & Landscape Architecture/National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China; (M.Y.); (B.W.)
| | - Yu Zhang
- Department of Horticulture, Heilongjiang Academy of Agricultural Science, Harbin 150040, China
| | - Kun Dong
- Department of Horticulture, Heilongjiang Academy of Agricultural Science, Harbin 150040, China
| | - Dong Qin
- College of Horticulture & Landscape Architecture/National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China; (M.Y.); (B.W.)
- College of Life Science, Northeast Agricultural University, Harbin 150030, China
| | - Junwei Huo
- College of Horticulture & Landscape Architecture/National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China; (M.Y.); (B.W.)
- College of Life Science, Northeast Agricultural University, Harbin 150030, China
| | - Chenqiao Zhu
- College of Horticulture & Landscape Architecture/National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China; (M.Y.); (B.W.)
- College of Life Science, Northeast Agricultural University, Harbin 150030, China
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Ren Y, Wei L, Hao Yoong J, Miao Z, Li H, Cao J, Liu X. Effect of variation in basic emulsion structure and polysaccharide content on the physicochemical properties and structure of composite-based emulsion gels as cube fat mimetics. Food Chem 2024; 434:137450. [PMID: 37722331 DOI: 10.1016/j.foodchem.2023.137450] [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: 05/25/2023] [Revised: 09/02/2023] [Accepted: 09/08/2023] [Indexed: 09/20/2023]
Abstract
This study aimed to reveal the effect of different basic emulsion structures (W/O/W and O/W) and polysaccharide additions on protein-polysaccharide composite-based emulsion gels utilizing soybean protein isolate, palm oil and konjac glucomannan. The results of texture profile, rheological tests, microstructure observations, and oral tribology showed that basic emulsion structures and konjac glucomannan addition had significant effect on the emulsion gels' properties, while the impact of konjac glucomannan addition was stronger. W/O/W double emulsion gels (DEG) exhibited lower oral friction coefficients and obtained higher scores for oiliness and juiciness during the sensory evaluation. However, O/W single emulsion gels (SEG) displayed a firmer texture and higher chewiness, a 29.62% and 49.57% increase compared to the DEG at 7% konjac glucomannan addition on the hardness and chewiness respectively. It has demonstrated the emulsion gels' potential as cube fat mimetics and feasibility of adjusting their properties by changing the basic emulsion structure.
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Affiliation(s)
- Yuqing Ren
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China.
| | - Lai Wei
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China.
| | - Jun Hao Yoong
- Palm Oil Research and Technical Service Institute of Malaysian Palm Oil Board, Shanghai, China.
| | - Zhiyue Miao
- Palm Oil Research and Technical Service Institute of Malaysian Palm Oil Board, Shanghai, China.
| | - He Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China.
| | - Jinnuo Cao
- Puluting (Hebei) Protein Biotechnology Research Limited Company, Handan, China.
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China.
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Salar FJ, Díaz-Morcillo A, Fayos-Fernández J, Monzó-Cabrera J, Sánchez-Bravo P, Domínguez-Perles R, Fernández PS, García-Viguera C, Periago PM. Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus-Maqui Beverages. Foods 2023; 13:101. [PMID: 38201129 PMCID: PMC10778303 DOI: 10.3390/foods13010101] [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: 11/15/2023] [Revised: 12/20/2023] [Accepted: 12/22/2023] [Indexed: 01/12/2024] Open
Abstract
This study uncovered the impacts of microwave (MW) treatments compared to conventional pasteurization (TP) on the quality of functional citrus-maqui beverages, with added sucrose or stevia. The influence of these thermal treatments on the microbiological burden and phytochemical composition was determined by processing under two MW power levels (600 W and 800 W) and TP at 85 °C for 15 s for 60 days at room temperature (20 °C). The results indicated that, beyond the microbiological quality achieved in the juices treated by both MW and TP technology, there were no differences among the treatments regarding the stability of vitamin C, anthocyanin, and flavanone concentrations. However, anthocyanins were more stable in those beverages with sucrose added, rendering a better red color. Besides, all treatments ensured microbiological stability throughout the entire storage time. In conclusion, MW treatment could be considered as an alternative to TP, which ensures microbial safety, protecting functional compounds associated with health effects.
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Affiliation(s)
- Francisco J. Salar
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Department Food Science and Technology, CSIC, CEBAS, Campus Universitario-25, Espinardo, 30100 Murcia, Spain; (F.J.S.); (P.S.-B.); (R.D.-P.)
| | - Alejandro Díaz-Morcillo
- Departamento de Tecnologías de la Información y las Comunicaciones, Universidad Politécnica de Cartagena (UPCT), 30202 Cartagena, Spain; (A.D.-M.); (J.F.-F.); (J.M.-C.)
| | - José Fayos-Fernández
- Departamento de Tecnologías de la Información y las Comunicaciones, Universidad Politécnica de Cartagena (UPCT), 30202 Cartagena, Spain; (A.D.-M.); (J.F.-F.); (J.M.-C.)
| | - Juan Monzó-Cabrera
- Departamento de Tecnologías de la Información y las Comunicaciones, Universidad Politécnica de Cartagena (UPCT), 30202 Cartagena, Spain; (A.D.-M.); (J.F.-F.); (J.M.-C.)
| | - Paola Sánchez-Bravo
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Department Food Science and Technology, CSIC, CEBAS, Campus Universitario-25, Espinardo, 30100 Murcia, Spain; (F.J.S.); (P.S.-B.); (R.D.-P.)
- Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO), Universidad Miguel Hernández de Elche (UMH), Carretera de Beniel km 3.2, 03312 Orihuela, Spain
| | - Raúl Domínguez-Perles
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Department Food Science and Technology, CSIC, CEBAS, Campus Universitario-25, Espinardo, 30100 Murcia, Spain; (F.J.S.); (P.S.-B.); (R.D.-P.)
- Unidad Asociada de Calidad y Evaluación de Riesgos de Alimentos, CEBAS (CSIC)-UPCT, 30100 Murcia, Spain; (P.S.F.); (P.M.P.)
| | - Pablo S. Fernández
- Unidad Asociada de Calidad y Evaluación de Riesgos de Alimentos, CEBAS (CSIC)-UPCT, 30100 Murcia, Spain; (P.S.F.); (P.M.P.)
- Agronomic Engineering Department, Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
| | - Cristina García-Viguera
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Department Food Science and Technology, CSIC, CEBAS, Campus Universitario-25, Espinardo, 30100 Murcia, Spain; (F.J.S.); (P.S.-B.); (R.D.-P.)
- Unidad Asociada de Calidad y Evaluación de Riesgos de Alimentos, CEBAS (CSIC)-UPCT, 30100 Murcia, Spain; (P.S.F.); (P.M.P.)
| | - Paula M. Periago
- Unidad Asociada de Calidad y Evaluación de Riesgos de Alimentos, CEBAS (CSIC)-UPCT, 30100 Murcia, Spain; (P.S.F.); (P.M.P.)
- Agronomic Engineering Department, Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
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Waszkiewicz M, Sokół-Łętowska A, Pałczyńska A, Kucharska AZ. Fruit Smoothies Enriched in a Honeysuckle Berry Extract-An Innovative Product with Health-Promoting Properties. Foods 2023; 12:3667. [PMID: 37835320 PMCID: PMC10572983 DOI: 10.3390/foods12193667] [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: 08/30/2023] [Revised: 09/27/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
Smoothies are claimed to be an effective way of promoting fruit and vegetable consumption. They are a rich source of bioactive compounds and provide numerous health benefits. Strawberries and apples are among the most popular smoothie ingredients. Additionally, chokeberry presents antibacterial, antiviral and anti-inflammatory properties. Another interesting fruit with a wide range of health benefits is the honeysuckle berry. In this study, a dry extract from the mentioned fruit was combined to produce a smoothie enriched in bioactive compounds of unique health-promoting properties. The smoothies were rich in anthocyanins, flavonols, phenolic acids, flavan-3-ols and iridoids. Smoothies with higher concentrations of a polyphenol-iridoid honeysuckle berry extract (0.50%) were the products of a greater content of bioactive compounds and higher antioxidant activity compared to those with no extract or a lower amount (0.25%). However, the sensory evaluation showed that, according to customers, the least attractive smoothies are those with the greatest amounts of the honeysuckle berry extract. Therefore, the correct balance between taste and bioactivity should be sought in order to obtain an innovative product showing characteristics of functional food.
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Affiliation(s)
- Marta Waszkiewicz
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland
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Higbee J, Brownmiller C, Solverson P, Howard L, Carbonero F. Polyphenolic profiles of a variety of wild berries from the Pacific Northwest region of North America. Curr Res Food Sci 2023; 7:100564. [PMID: 37664004 PMCID: PMC10474376 DOI: 10.1016/j.crfs.2023.100564] [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: 06/12/2023] [Revised: 07/29/2023] [Accepted: 08/14/2023] [Indexed: 09/05/2023] Open
Abstract
Polyphenols have been extensively profiled and quantified in commercially grown berries, but similar information is sparsely available for wild berries. Because polyphenolic contents are inherently associated with berries health benefits, determining phenolic profiles is an important step for strategizing potential uses by the industry and for health and nutrition outcomes. Here, we profiled phenolic compounds in wild berries commonly encountered and harvested in the Pacific Northwest region of North America. Huckleberries (Vaccinium membranaceum) of varying phenotypes were found to be comparable to related blueberries in terms of general phenolic classes composition. However, all huckleberries exhibited markedly high levels of cyanidins, and delphinidins or peonidins were also higher in specific phenotypes. Wild black elderberries (Sambucus nigra spp. Canadensis) were found to have remarkably high phenolic, especially anthocyanins, in line with reports from cultivated elderberries. Saskatoon serviceberries (Amelanchier alnifolia) were found to exhibit high polyphenol content, but with a less diverse profile dominated by quercetin. The most intriguing berry may be the Oregon grape (Mahonia Aquifolium) being the only one exhibiting more than one g of polyphenols per 100 g; as well as a remarkably even distribution of the different anthocyanin classes. All colored wild berries were found to have at minimum comparable total phenolic contents when compared to cultivated and other wild berries, suggesting they should exhibit comparable human health benefits such as antioxidant and metabolic syndrome preventative potential described for these other berries. Overall, our data represents a valuable resource to explore the potential to valorize wild berry species for their specific phenolic profiles and predicted nutritional and health properties. With repeated phenolic profiling to better understand the impact of the environment, the wild berries described here hold promises both as food ingredient applications as well as valuable complement for healthy dietary patterns.
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Affiliation(s)
- Jerome Higbee
- Department of Nutrition and Exercise Physiology, Washington State University, Spokane, WA, USA
| | - Cindi Brownmiller
- Department of Food Science, University of Arkansas, Fayetteville, AR, USA
| | - Patrick Solverson
- Department of Nutrition and Exercise Physiology, Washington State University, Spokane, WA, USA
| | - Luke Howard
- Department of Food Science, University of Arkansas, Fayetteville, AR, USA
| | - Franck Carbonero
- Department of Nutrition and Exercise Physiology, Washington State University, Spokane, WA, USA
- School of Food Science, Washington State University, Pullman, WA, USA
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Garbowska M, Berthold-Pluta A, Stasiak-Różańska L, Kalisz S, Pluta A. The Impact of White Mulberry, Green Barley, Chia Seeds, and Spirulina on Physicochemical Characteristics, Texture, and Sensory Quality of Processed Cheeses. Foods 2023; 12:2862. [PMID: 37569130 PMCID: PMC10418379 DOI: 10.3390/foods12152862] [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: 07/10/2023] [Revised: 07/20/2023] [Accepted: 07/26/2023] [Indexed: 08/13/2023] Open
Abstract
Processed cheeses (PC) are products resulting from the mixing and melting of rennet cheese, emulsifying salts, water, and possibly various additional ingredients. They are considered good vehicles for new ingredients, including plant-based ones. In addition to the health-promoting effects of plant-based ingredients, some of them can also affect positively the quality characteristics of PC (e.g., texture, taste, and consistency) and their addition may reduce the amount of emulsifying salts used. The aim of the study was to determine the possibility of the addition of 0.5, 1.0, 2.0, and 3.0% white mulberry (M), chia (Ch), green barley (GB), or spirulina (S) to PC and the effects on selected characteristics of these products (chemical composition, pH, water activity, color parameters, texture, and sensory properties). In all PC variants, a significance decrease in the dry matter content was observed with an increase in the additive level. The use of plant-based additives allowed us to reduce the addition of emulsifying salts by 50% compared to their typical amounts and the share of rennet cheese in the PC recipe by approximately 18%, which had a beneficial effect on the nutritional value of these products. The use of 3% GB, Ch, or M as additives to PC enabled a reduction in its sodium content by 27, 27, and 42%, respectively, compared to the control cheese. Among the tested additives, GB caused the greatest increase in the hardness of PC (even at the amount of 0.5%), indicating that is beneficial and can be used in the production of sliced PC. All the additives either significantly reduced the adhesiveness of PC or had no effect on this parameter. In terms of sensory characteristics, the highest acceptable addition of GB was 0.5%, and that for S and Ch was 1%, while the addition of M, even at 3%, was assessed very positively. The results of this research may be helpful in the development of new recipes for processed cheeses obtained in industrial conditions.
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Affiliation(s)
- Monika Garbowska
- Division of Milk Technology, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c Street, 02-776 Warsaw, Poland; (M.G.); (L.S.-R.); (A.P.)
| | - Anna Berthold-Pluta
- Division of Milk Technology, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c Street, 02-776 Warsaw, Poland; (M.G.); (L.S.-R.); (A.P.)
| | - Lidia Stasiak-Różańska
- Division of Milk Technology, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c Street, 02-776 Warsaw, Poland; (M.G.); (L.S.-R.); (A.P.)
| | - Stanisław Kalisz
- Division of Fruit, Vegetable and Cereal Technology, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c Street, 02-776 Warsaw, Poland;
| | - Antoni Pluta
- Division of Milk Technology, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c Street, 02-776 Warsaw, Poland; (M.G.); (L.S.-R.); (A.P.)
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Paiva YF, Figueirêdo RMFD, Queiroz AJDM, Amadeu LTS, Santos FSD, Reis CGD, Carvalho AJDBA, Lima MDS, Lima AGBD, Gomes JP, Moura RL, Moura HV, Silva ETDV. Physicochemical Aspects, Bioactive Compounds, Phenolic Profile and In Vitro Antioxidant Activity of Tropical Red Fruits and Their Blend. Molecules 2023; 28:4866. [PMID: 37375421 DOI: 10.3390/molecules28124866] [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: 05/29/2023] [Revised: 06/13/2023] [Accepted: 06/14/2023] [Indexed: 06/29/2023] Open
Abstract
The combination of fruit pulps from different species, in addition to multiplying the offer of flavors, aromas and textures, favors the nutritional spectrum and the diversity of bioactive principles. The objective was to evaluate and compare the physicochemical characteristics, bioactive compounds, profile of phenolic compounds and in vitro antioxidant activity of pulps of three species of tropical red fruits (acerola, guava and pitanga) and of the blend produced from the combination. The pulps showed significant values of bioactive compounds, with emphasis on acerola, which had the highest levels in all parameters, except for lycopene, with the highest content in pitanga pulp. Nineteen phenolic compounds were identified, being phenolic acids, flavanols, anthocyanin and stilbene; of these, eighteen were quantified in acerola, nine in guava, twelve in pitanga and fourteen in the blend. The blend combined positive characteristics conferred by the individual pulps, with low pH favorable for conservation, high levels of total soluble solids and sugars, greater diversity of phenolic compounds and antioxidant activity close to that of acerola pulp. Pearson's correlation between antioxidant activity and ascorbic acid content, total phenolic compounds, flavonoids, anthocyanins and carotenoids for the samples were positive, indicating their use as a source of bioactive compounds.
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Affiliation(s)
- Yaroslávia Ferreira Paiva
- Science and Technology Center, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | | | | | | | | | - Carolaine Gomes Dos Reis
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | | | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina 56314-522, Brazil
| | | | - Josivanda Palmeira Gomes
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Rodrigo Leite Moura
- Science and Technology Center, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Henrique Valentim Moura
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
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Zhang M, Ma X, Xiao Z, Sun A, Zhao M, Wang Y, Huang D, Sui X, Huo J, Zhang Y. Polyphenols in twenty cultivars of blue honeysuckle (Lonicera caerulea L.): Profiling, antioxidant capacity, and α-amylase inhibitory activity. Food Chem 2023; 421:136148. [PMID: 37087994 DOI: 10.1016/j.foodchem.2023.136148] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 03/30/2023] [Accepted: 04/10/2023] [Indexed: 05/03/2023]
Abstract
The polyphenols extracted from 20 blue honeysuckle cultivars were comprehensively characterized and quantified by HPLC-DAD and HPLC-ESI-QTOF-MS2 analyses and evaluated for antioxidant capacity (ABTS, DPPH, FRAP) and α-amylase inhibitory activity. The 17 anthocyanins and 59 non-anthocyanin phenolics were characterized. Among them, cyanidin-3-glucoside, quercetin-3-galactoside, myricetin-3-galactoside, and 3-caffeoylquinic acid were the major polyphenols. These polyphenols not only contributed to the antioxidant capacity, but were also good α-amylase inhibitors. 'Lanjingling' showed the strongest antioxidant capacity evaluated by FRAP, while 'CBS-2' and '14-13-1' showed the strongest antioxidant capacity evaluated by ABTS and DPPH. All the twenty cultivars showed α-amylase inhibitory activity, and the IC50 values ranged from 0.12 ± 0.01 to 0.69 ± 0.02 mg/mL. 'Lanjingling' showed the most potent α-amylase inhibitory activity. Additionally, principal component analysis indicated that Lonicera. caerulea subsp. emkuyedao bred in Japan differed markedly in phenolics and bioactivity compared to the other four subspecies bred in China and Russia.
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Affiliation(s)
- Meng Zhang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Xiumei Ma
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Zhen Xiao
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Ao Sun
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Mengchen Zhao
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Yaru Wang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Dejian Huang
- Department of Food Science and Technology, National University of Singapore, 117543, Singapore
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Junwei Huo
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Northeast Agricultural University, Harbin 150030, China; National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China; College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
| | - Yan Zhang
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Northeast Agricultural University, Harbin 150030, China; National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China; College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
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9
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Physicochemical properties and phytochemical components of white mulberry (Morus alba L.) fruits with different density at harvest. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.105113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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10
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Guo L, Qiao J, Gong C, Wei J, Li J, Zhang L, Qin D, Huo J. C3G quantified method verification and quantified in blue honeysuckle (Lonicera caerulea L.) using HPLC–DAD. Heliyon 2023; 9:e14685. [PMID: 37035373 PMCID: PMC10073751 DOI: 10.1016/j.heliyon.2023.e14685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 03/09/2023] [Accepted: 03/15/2023] [Indexed: 03/28/2023] Open
Abstract
Blue honeysuckle is a source of anthocyanins with great potential as a food colorant, and a healthy and functional food material, and contains much cyanidin 3-glucoside (C3G), which has many benefits for human health. A rapid, reliable, accurate quantification method of anthocyanin content in different varieties of blue honeysuckle is critical to help in breeding and selecting excellent varieties which are used in the food processing industry and healthcare industry. Our objective was to verify the modified quantification method of C3G and quantified C3G content in three blue honeysuckle varieties of 'Berel', 'Lanjingling' and 'Wulan' using the modified HPLC method by Agilent 1200 system and CAPCELL PAK C18 column (150 mmⅹ4.6 mm, I. D., 5 μm, Japan), with detection at 530 nm, the solvent flow rate was 1 mL/min, the temperature of the column chamber is 35 °C. The results indicated that the modified method was validated in terms of linearity (R2 = 0.999), precision (RSD = 0.61%), stability (RSD = 5.23%), and recovery with a good level, and C3G can be quickly quantified in blue honeysuckle. In addition, 'Wulan' contains the highest C3G level compared with 'Lanjingling' and 'Berel'.
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Improved Phenolic Profile, Sensory Acceptability, and Storage Stability of Strawberry Decoction Beverages Added with Blueberry Decoctions. Molecules 2023; 28:molecules28062496. [PMID: 36985467 PMCID: PMC10051725 DOI: 10.3390/molecules28062496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 02/25/2023] [Accepted: 03/03/2023] [Indexed: 03/11/2023] Open
Abstract
Blueberries are rich in polyphenols, anthocyanins, and proanthocyanidins; however, they are expensive. In contrast, strawberries have a lower cost and are rich in ellagitannins. Therefore, a strawberry–blueberry blend decoction could produce a low-cost beverage with a rich and diverse phytochemical profile. In this study, we developed three berry-based beverages: blend strawberry–blueberry (SBB), strawberry (SB), and blueberry (BB). The polyphenol profile of the beverages was characterized by UPLC-ESI-Q-ToF MSE, an acceptability test was carried out with potential consumers, and a stability analysis was performed under commercial storage conditions (4, 25, and 34 °C). The SBB exhibited a good sensorial preference (score of 81.3) and showed high contents and a diverse composition of anthocyanins and proanthocyanidins, which were up to 3.0- and 1.2-fold higher compared to the SB, respectively. Regarding the storage stability, the SBB showed better retention of lightness (97.9%) and red color (66.7%) at the end of the storage under refrigerated conditions (4 °C) compared to the SB. Therefore, these results demonstrate that using blended berry fruits leads to the creation of a functional beverage that has higher nutraceutical potential than single-berry-based beverages.
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Evaluation of the Chemical Composition of Selected Varieties of L. caerulea var. kamtschatica and L. caerulea var. emphyllocalyx. Molecules 2023; 28:molecules28062525. [PMID: 36985495 PMCID: PMC10057922 DOI: 10.3390/molecules28062525] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 03/07/2023] [Accepted: 03/08/2023] [Indexed: 03/12/2023] Open
Abstract
Lonicera caerulea fruits are a rich source of vitamins, organic acids, and phenolic compounds, which are characterised by their health-promoting properties. The content of bioactive compounds in this fruit may vary depending on the cultivar and the harvest date. The fruits of the L. caerulea var. kamtschatica cultivars ‘Duet’ and ‘Aurora’ and the L. caerulea var. emphyllocalyx cultivars ‘Lori’, ‘Colin’ and ‘Willa’ were used in this study. L. emphyllocalyx fruit, especially the cultivar ‘Willa’, was characterised as having a higher acidity by an average of 29.96% compared to L. kamtschatica. The average ascorbic acid content of the L. kamtschatica fruit was 53.5 mg·100 g−1 f.w., while L. emphyllocalyx fruit had an average content that was 14.14% lower. The antioxidant activity (determined by DPPH, FRAP, and ABTS) varied according to the cultivar and the species of fruit analysed. The total polyphenol content differed significantly depending on the cultivar analysed; fruits of the L. emphyllocalyx cultivar ‘Willa’ were characterised by the lowest content of total polyphenols—416.94 mg GAE·100 g−1 f.w.—while the highest content of total polyphenols—747.85 GAE·100 g−1 f.w.—was found in the fruits of the L. emphyllocalyx cultivar ‘Lori’. Lonicera caerulea fruits contained 26 different phenolic compounds in their compositions, of which the highest content was characterised by cyanidin 3-O-glucoside (average: 347.37 mg·100 g−1). On the basis of this study, it appears that both L. kamtschatica fruits and L. emphyllocalyx fruits, especially of the cultivars ‘Lori’ and ‘Willa’, can be used in food processing.
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Gualtieri P, Marchetti M, Frank G, Smeriglio A, Trombetta D, Colica C, Cianci R, De Lorenzo A, Di Renzo L. Antioxidant-Enriched Diet on Oxidative Stress and Inflammation Gene Expression: A Randomized Controlled Trial. Genes (Basel) 2023; 14:206. [PMID: 36672947 PMCID: PMC9859217 DOI: 10.3390/genes14010206] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 01/06/2023] [Accepted: 01/10/2023] [Indexed: 01/15/2023] Open
Abstract
The Mediterranean Diet (MedDiet) is associated with beneficial effects against chronic non-communicable diseases (CNCDs). In particular, the content of micronutrients leads to an improvement of the oxidative and inflammatory profiles. A randomized, parallel, controlled study, on 24 subjects, was conducted to evaluate if 2-week supplementation with a mixed apple and bergamot juice (MAB juice), had a positive impact on the body composition, the biochemical profile, and oxidative and inflammatory gene expression (Superoxide dismutase (SOD1), Peroxisome Proliferator-Activated Receptor γ (PPARγ), catalase (CAT), chemokine C-C motif ligand 5 (CCL5), Nuclear Factor Kappa B Subunit 1 (NFKB1), Vitamin D Receptor (VDR), and Macrophage Migration Inhibitory Factor (MIF)), respect to a MedDiet. Body composition evaluation analysis showed a gain in lean mass (p < 0.01). Moreover, a significant reduction in total cholesterol/HDL index (p < 0.01) was pointed out between the two groups. Gene expression analysis highlighted an increase in MIF (p ≤ 0.05), PPARγ (p < 0.001), SOD1 (p ≤ 0.05), and VDR (p ≤ 0.05) expressions when comparing MedDiet and MedDiet + MAB juice groups. These data based on the nutrigenomics approach demonstrated that supplementing 2 weeks of MAB juice to the MedDiet could contribute to a reduction in the risk of CNCDs.
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Affiliation(s)
- Paola Gualtieri
- Section of Clinical Nutrition and Nutrigenomics, Department of Biomedicine and Prevention, University of Tor Vergata, Via Montpellier 1, 00133 Rome, Italy
| | - Marco Marchetti
- School of Specialization in Food Science, University of Rome Tor Vergata, Via Montpellier 1, 00133 Rome, Italy
| | - Giulia Frank
- Ph.D. School of Applied Medical-Surgical Sciences, University of Rome Tor Vergata, Via Montpellier 1, 00133 Rome, Italy
| | - Antonella Smeriglio
- Department of Chemical, Biological, Pharmaceutical and Environmental Science, University of Messina, Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, Italy
| | - Domenico Trombetta
- Department of Chemical, Biological, Pharmaceutical and Environmental Science, University of Messina, Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, Italy
| | - Carmela Colica
- CNR, IBFM UOS, Università Magna Graecia, Viale Europa, 88100 Germaneto, Italy
| | - Rossella Cianci
- Department of Translational Medicine and Surgery, Catholic University of the Sacred Heart, Fondazione Policlinico Universitario A. Gemelli, IRCCS, 00168 Rome, Italy
| | - Antonino De Lorenzo
- Section of Clinical Nutrition and Nutrigenomics, Department of Biomedicine and Prevention, University of Tor Vergata, Via Montpellier 1, 00133 Rome, Italy
| | - Laura Di Renzo
- Section of Clinical Nutrition and Nutrigenomics, Department of Biomedicine and Prevention, University of Tor Vergata, Via Montpellier 1, 00133 Rome, Italy
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14
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Liu C, Liu M, Yang L, Zhang X. Influence of ripening stage and meteorological parameters on the accumulation pattern of polyphenols in greengages ( Prunus mume Sieb. Et Zucc) by widely targeted metabolomic. Curr Res Food Sci 2022; 5:1837-1844. [PMID: 36276245 PMCID: PMC9579437 DOI: 10.1016/j.crfs.2022.10.013] [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: 07/17/2022] [Revised: 09/19/2022] [Accepted: 10/10/2022] [Indexed: 11/05/2022] Open
Abstract
Greengage is a Chinese traditional medicine food homology plant that contains abundant polyphenols. Greengages with different levels of maturity have different medicinal functions and applications. Therefore, this study comprehensively analysed the phenolic compounds in greengage of whole mature stage. Notably, the influence of climate conditions on greengage polyphenol synthesis was deeply explored. The polyphenols of greengages were profiled based on the widely targeted metabolomic technology using ultra-performance liquid chromatography-electrospray ionisation triple quadrupole mass spectrometry (UPLC-QTRAP-MS/MS). A total of 214 polyphenols were detected, covering 11 subclasses. During the ripening of greengages, these polyphenols first increased and then decreased, peaking during the swell stage. Multivariate statistical methods, including redundancy analysis (RDA), random forest analysis, Mantel test, and Spearman's correlation indicated that temperature, sunshine hours, humidity, and radiation were important factors driving the formation and changes in the polyphenols of greengages. In particular, flavanones and flavonols, showed a structure-dependent response to temperature and radiation.
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Affiliation(s)
- Chang Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Minxin Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Lili Yang
- Department of Horticulture, Beijing Changping Vocational School, Beijing, 102206, China
| | - Xiaoxu Zhang
- Department of Nutrition and Health, China Agricultural University, Beijing, 100193, China,Corresponding author.
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15
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Wang P, Liu J, Zhuang Y, Fei P. Acylating blueberry anthocyanins with fatty acids: Improvement of their lipid solubility and antioxidant activities. Food Chem X 2022; 15:100420. [PMID: 36211770 PMCID: PMC9532753 DOI: 10.1016/j.fochx.2022.100420] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 08/03/2022] [Accepted: 08/05/2022] [Indexed: 12/13/2022] Open
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16
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Selahvarzi A, Ramezan Y, Sanjabi MR, Namdar B, Akbarmivehie M, Mirsaeedghazi H, Azarikia F. Optimization of ultrasonic-assisted extraction of phenolic compounds from pomegranate and orange peels and their antioxidant activity in a functional drink. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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17
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Nour V. Quality Characteristics, Anthocyanin Stability and Antioxidant Activity of Apple ( Malus domestica) and Black Chokeberry ( Aronia melanocarpa) Juice Blends. PLANTS (BASEL, SWITZERLAND) 2022; 11:2027. [PMID: 35956504 PMCID: PMC9370388 DOI: 10.3390/plants11152027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 08/01/2022] [Accepted: 08/02/2022] [Indexed: 06/15/2023]
Abstract
Black chokeberries are a valuable source of anthocyanins and other phenolic compounds, but they are underutilized due to their unpalatable astringent taste. The aim of this study was to determine the potential of using black chokeberry juice as a health-promoting ingredient in apple juice with a view to develop a new functional food product and to increase the dietary consumption of bioactive compounds. Mixed juices were prepared from apple (A) juice and black chokeberry (BC) juice at 95:5 (ABC5), 90:10 (ABC10), 85:15 (ABC15), and 80:20 (ABC20) volumetric ratios. Comparative studies on the effect of heat treatment (90 °C, 10 min) and storage (four months, 20 °C) on the physicochemical and antioxidant properties of apple, black chokeberry, and mixed juices were carried out. The soluble solids content, titratable acidity, total phenolic, total anthocyanin and ascorbic acid content, and antioxidant activity increased while the total soluble solids/titratable acidity ratio decreased with increasing addition levels of BC juice. Mixing A juice with BC juice at 95:5 and 90:10 volumetric ratios improved the color and enhanced the palatability and general acceptability of the juice. The percentage losses of anthocyanins and polyphenols registered after heat treatment and storage increased with increasing addition levels of BC juice.
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Affiliation(s)
- Violeta Nour
- Department of Horticulture & Food Science, University of Craiova, 13 AI Cuza Street, 200585 Craiova, Romania
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18
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Dehydration and Rehydration Kinetics Modeling in the Phytochemical, Aroma, and Antioxidant Capacity of Tree Tomato Fruit Dried with Microwaves and Freeze Driers: A Comparative Study. Processes (Basel) 2022. [DOI: 10.3390/pr10081437] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
In the present study, we investigated and compared the effect of microwaves and freeze-drying methods on the dehydration and rehydration kinetics in the phenolic, anthocyanin, aroma profiles, and antioxidant properties of tree tomato fruit (Solanum betaceum). The tree tomatoes were dried using microwaves at 350 W, 500 W, and 650 W, and then freeze-dried. The obtained drying curves were processed to find the most suitable mathematical modeling among the different moisture ratio expressions. Total phenolics, total anthocyanins, total flavonoids total carotenoids, vitamin C, Ferric Reducing Antioxidant Power (FRAP), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) were tested. Using High performance Liquid Chromatography (HPLC), phenolic and anthocyanin compound profiles were identified. The aroma profile was analyzed using gas chromatography-MS. The Midilli model, among others, precisely describes the dehydration methodology of all used drying methods with the coefficient of determination R2 = 0.99. On the other hand, the Weibull model precisely describes the rehydration process of the used drying methods (R2 = 0.99). Physical changes (color, shrinkage) were also studied. The freeze-dried tree tomatoes had a high number of phenolic compounds with 3.94 ± 0.26 mg GAE/g and total carotenoid compounds with 0.48 ± 0.04 µg/g. Epicathechin was the most abundant compound among the tested phenolics, followed by Cathechin. The Pelargonidin-3-glucoside was the most abundant anthocyanin whereas in freeze-dried tree tomatoes, 1.22 ± 0.01 mg/g. Fifty-four aroma compounds were detected and quantified. Among others, Eucalyptol was one of the most abundant aroma compounds analyzed in dried tree tomato fruit. Freeze-dried tree tomatoes retained most of the antioxidant and flavor compounds analyzed.
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Cheng Z, Bao Y, Li Z, Wang J, Wang M, Wang S, Wang Y, Wang Y, Li B. Lonicera caerulea ( Haskap berries): a review of development traceability, functional value, product development status, future opportunities, and challenges. Crit Rev Food Sci Nutr 2022; 63:8992-9016. [PMID: 35435788 DOI: 10.1080/10408398.2022.2061910] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Lonicera caerulea is a honeysuckle plant with a long development history. It is defined as a "homology of medicine and food" fruit because it is rich in bioactive substances. By-products (such as pomace, leaves, stems, and flowers), which also have beneficial values, will be produced during processing. Nevertheless, the reuse of derivatives and the further development of new products of Lonicera caerulea are still a challenge. Firstly, this paper traced the development history of Lonicera caerulea and summarized its primary nutrients and bioactive substances, subsequently discussed the research progress and underlying molecular mechanisms of its functional properties, and introduced the application and potential of Lonicera caerulea in the fields of food, health products, cosmetics, medicine, and materials. Finally, this paper put forward the future research direction to promote the development of the Lonicera caerulea industry. To sum up, Lonicera caerulea, as a potential raw material, can be used to produce more functional products. Besides, more in-depth clinical trials are needed to clarify the specific molecular mechanism of the practical components of Lonicera caerulea and improve the rate of development and utilization.HighlightsThe original species of Lonicera caerulea subgroup had appeared on the earth as early as the end of the third century.Lonicera caerulea has been introduced into North America since the 18th century, but the introduction process has not ended until now.Lonicera caerulea widely exists in Eurasia and North America and it has excellent cold tolerance, early maturity and ornamental.The fruits, stems, leaves and flowers of Lonicera caerulea all have bioactive value, but the specific molecular mechanism and utilization need to be improved.Lonicera caerulea has been widely used in food, medicine, health products, cosmetics and materials, but there are still great challenges.
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Affiliation(s)
- Zhen Cheng
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning, China
| | - Yiwen Bao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning, China
| | - Zhiying Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning, China
| | - Jiaxin Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning, China
| | - Mingshuang Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning, China
| | - Sihang Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning, China
| | - Yuanyuan Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning, China
| | - Yuehua Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning, China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning, China
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20
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Nxumalo KA, Fawole OA. Effects of chitosan coatings fused with medicinal plant extracts on postharvest quality and storage stability of purple passion fruit ( Passiflora edulis var. Ester). FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyac016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
Chitosan edible coating (Ch; 2% w/v) enriched with 2% of 0.1 mg/L Bidens pilosa (Ch+B), Lippia javanica (Ch+L), Syzygium cordatum (Ch+S), or Ximenia caffra (Ch+X) was applied as a composite edible coating in alleviating shrivel and maintaining the quality of purple passion fruit (Passiflora edulis var. Ester). Treated fruit were dipped for 3 min in the coating solution, and control fruit were dipped in distilled water. The fruit were stored at 8±2 °C and 90±5% relative humidity (RH) for 32 d. Sampling was done every 8 d plus 3 d (20±2 °C and 50±5% RH) to simulate retail conditions. Efficacy of medicinal plant extracts in the chitosan matrix varied; lower ethylene production (82.42 µL C2H4/kg h) was seen in fruit coated with Ch+S, and the lowest respiration rate (75 mL CO2/kg h) was observed in fruit coated with Ch+B. The control fruit showed the highest ethylene production (84.90 µL C2H4/kg h) and respiration rate (117.98 mL CO2/kg h). Fruit coated with Ch+B had the lowest weight loss (41.67%), higher juice content (60.13%) and BrimA (3.31), while the control fruit had the highest weight loss (88.03%), lowest juice content (21.90%), and BrimA (2.49). Shrivel incidence was lowest (23.70%) on fruit coated with Ch+L and highest (83.30%) on the control fruit. Fruit coated with Ch+X had the lowest electrolyte leakage (71.40%), while the control fruit had the highest (91.97%). Fruit coated with chitosan alone performed better than the control fruit but did not exceed the quality of composite chitosan coated fruit. Based on the principal component analysis, it can be concluded that passion fruit coated with Ch+B was more effective in alleviating shrivel incidence, better maintained the quality of passion fruit during storage, and shows potential for commercial applications.
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Affiliation(s)
- Kwanele A Nxumalo
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa
| | - Olaniyi A Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa
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Vo GT, Liu Z, Chou O, Zhong B, Barrow CJ, Dunshea FR, Suleria HA. Screening of phenolic compounds in australian grown grapes and their potential antioxidant activities. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101644] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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22
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Mengistu DA, Mulugeta Y, Mekbib D, Baraki N, Gobena T. Bacteriological Quality of Locally Prepared Fresh Fruit Juice Sold in Juice Houses of Eastern Ethiopia. ENVIRONMENTAL HEALTH INSIGHTS 2022; 16:11786302211072949. [PMID: 35095274 PMCID: PMC8793386 DOI: 10.1177/11786302211072949] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Accepted: 12/16/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND Currently, fresh fruit juices are widely consumed as a drink worldwide due to their nutritional values and health benefits. Fresh fruit juices are an important source of nutrients, vitamins, and fibers that are important for human health. Fruit juices are nutritious and perishable food that can serve as an ideal medium for the growth and multiplication of pathogenic microorganisms. Therefore, this study aimed to determine the bacteriological quality of locally prepared fresh fruit juices sold in juice houses of eastern Ethiopia from 4 April to 12 June 2020. METHODS A cross-sectional study was used that included administrative questionnaires and laboratory-based investigations. A total of 78 fruit juice samples that include mango, avocado, papaya, and mixed juices were collected aseptically from the juice houses. The most probable number method was used to determine the total coliform, fecal coliform and Escherichia coli. The pour plate count method was used to determine the total viable bacteria count. Finally, data were analyzed using descriptive statistical tests that included analysis of variance, Chi-square and Fisher's exact tests. A P-value of .05 was considered as a cut-off point for statistical significance. RESULTS Among the 78 juice samples analyzed, 85.9% of the samples had total viable bacterial count, 64.1% had total coliform count, 60.3% had fecal coliform, and 33.3% of the samples had Escherichia coli higher than the maximum permitted level of Gulf standard 2000. The study found a significant association between bacterial contamination and educational status (χ2 = 31.663), training in food hygiene and safety (χ2 = 23.04), method of fruit preservation (χ2 = 17.98), place to keep the juice (χ2 = 13.7), action done with the juice gone bad (χ2 = 12.78), frequency of cleaning materials used to keep the juice (χ2 = 12.78), type of dish washing (χ2 = 19.75), availability of hand washing equipment (χ2 = 12.78), and types of waste receptacles (χ2 = 26.25) (P-value <.05) (Table 5). CONCLUSION In general, majority of fruit juice samples were contaminated with one or more different bacteria species higher than the maximum permitted level. Furthermore, the study found the association between bacterial contamination and other variables such as hygienic and safety conditions. Therefore, the implementation of adequate hygiene and safety practices is very important to prevent the consumption of contaminated fruit juices, which leads to foodborne illness.
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Affiliation(s)
- Dechasa Adare Mengistu
- Department of Environmental Health, College of Health and Medical Science, Haramaya University, Harar, Ethiopia
| | - Yohannes Mulugeta
- Department of Environmental Health, College of Health and Medical Science, Haramaya University, Harar, Ethiopia
| | - Dinku Mekbib
- Department of Environmental Health, College of Health and Medical Science, Haramaya University, Harar, Ethiopia
| | - Negga Baraki
- Department of Environmental Health, College of Health and Medical Science, Haramaya University, Harar, Ethiopia
| | - Tesfaye Gobena
- Department of Environmental Health, College of Health and Medical Science, Haramaya University, Harar, Ethiopia
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Özdemir N, Pashazadeh H, Zannou O, Koca I. Phytochemical content, and antioxidant activity, and volatile compounds associated with the aromatic property, of the vinegar produced from rosehip fruit (Rosa canina L.). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112716] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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24
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TAN C, LI J, XU C, MENG H, FENG Y. Effects of raw materials proportions on the sensory quality and antioxidant activities of apple/berry juice. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.37621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Chang TAN
- Shenyang Agricultural University, China
| | | | - Chong XU
- Shenyang Agricultural University, China
| | | | - Ying FENG
- Shenyang Agricultural University, China
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Pashazadeh H, Özdemir N, Zannou O, Koca I. Antioxidant capacity, phytochemical compounds, and volatile compounds related to aromatic property of vinegar produced from black rosehip (Rosa pimpinellifolia L.) juice. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101318] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization. Foods 2021; 10:foods10071549. [PMID: 34359419 PMCID: PMC8303799 DOI: 10.3390/foods10071549] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 06/23/2021] [Accepted: 06/28/2021] [Indexed: 11/17/2022] Open
Abstract
The purpose of this study was to evaluate the hydrocolloids-protein mixture as a fat replacer in sugar-free low-fat muffin cakes. In this study, a hydrocolloids mixture including konjac and guar gums and soy protein isolate (SPI) was applied to the cake. The combination of gums and SPI was named as mixture of stabilizers (MOS), and the treatments were designed using Design-Expert software and the response surface methodology (RSM) in order to optimize and reduce the oil content of muffin cakes by replacing it with MOS. Evaluation of treatments characteristics were investigated on days 1 and 15 of their production. The dependent variables were moisture content, water activity, specific volume, porosity, hardness, cohesiveness, springiness, chewiness and crumb color of cakes. The results show that increasing the percentage of MOS has positive effects on the final products in comparison to oil. In other words, an increase in the MOS content resulted in an increase in the moisture content, water activity, specific volume, height, springiness, cohesiveness, chewiness and L* (lightness) values, but negative effect on hardness, a* (redness) and b* (yellowness) values. As a result of optimizing using RSM, the usage of 4.08% oil and 0.31% MOS resulted in a 62.9% reduction in oil content in comparison with the control sample. The panelists assigned the lowest score to hardness and crumb color and the highest score to overall acceptability and cohesiveness to the optimized muffin.
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Ávila-Román J, Soliz-Rueda JR, Bravo FI, Aragonès G, Suárez M, Arola-Arnal A, Mulero M, Salvadó MJ, Arola L, Torres-Fuentes C, Muguerza B. Phenolic compounds and biological rhythms: Who takes the lead? Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.050] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Potentials of Medicinal Plant Extracts as an Alternative to Synthetic Chemicals in Postharvest Protection and Preservation of Horticultural Crops: A Review. SUSTAINABILITY 2021. [DOI: 10.3390/su13115897] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Horticultural crops undergo various physiological and biochemical changes that lead to undesirable physiological disorders, decay and subsequent economic losses during storage. Quality degradation of horticultural crops is mainly caused by postharvest pathogens such as Botrytis cinerea and Penicillium spp., etc. The application of synthetic fungicides remains the most effective method to control postharvest pathogens. However, their use is becoming increasingly restricted internationally due to health concerns and consumers’ requests for safe and natural alternatives. This has led researchers to investigate natural flora as one of the alternatives to be used in crop protection and preservation. Various medicinal plant parts have different phytochemicals and antioxidants that can be used in crop protection and preservation. Extracts from plants such as Ruta chalepensis, Eucalyptus globulus, etc., have proven to be effective in controlling postharvest pathogens of horticultural crops and increased their shelf life when used as a substitute for synthetic chemicals. Furthermore, extracts from neem and other medicinal plants contain a predominant and insecticidal active ingredient. The application of medicinal plant extracts could be a useful alternative to synthetic chemicals in the postharvest protection and preservation of horticultural crops. This review paper details the application of medicinal plant extracts for postharvest protection and preservation of horticultural crops.
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Reynoso-Camacho R, Sotelo-González AM, Patiño-Ortiz P, Rocha-Guzmán NE, Pérez-Ramírez IF. Berry by-products obtained from a decoction process are a rich source of low- and high-molecular weight extractable and non-extractable polyphenols. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.03.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Seow EK, Yeap SM, Easa AM, Tan TC. Composition, physicochemical properties, and thermal inactivation kinetics of polyphenol oxidase from wax apple (Syzgium samarangense) juice. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00756-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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31
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Inhibitory effects of soy protein and its hydrolysate on the degradation of anthocyanins in mulberry extract. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100911] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Szczurek A. Perspectives on Tannins. Biomolecules 2021; 11:biom11030442. [PMID: 33809775 PMCID: PMC8002309 DOI: 10.3390/biom11030442] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [MESH Headings] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Accepted: 03/15/2021] [Indexed: 12/24/2022] Open
Affiliation(s)
- Andrzej Szczurek
- Centre of New Technologies, University of Warsaw, S. Banacha 2C, 02097 Warsaw, Poland
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Sharma A, Lee HJ. Lonicera caerulea: An updated account of its phytoconstituents and health-promoting activities. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.08.013] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Aspergillus oryzae Fermented Rice Bran: A Byproduct with Enhanced Bioactive Compounds and Antioxidant Potential. Foods 2020; 10:foods10010070. [PMID: 33396407 PMCID: PMC7824707 DOI: 10.3390/foods10010070] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 12/22/2020] [Accepted: 12/26/2020] [Indexed: 11/16/2022] Open
Abstract
Rice bran (RB) is a byproduct of the rice industry (milling). For the fermentation process and to add value to it, RB was sprayed with fungal spores (Aspergillus oryzae MTCC 3107). The impact of fermentation duration on antioxidant properties was studied. Total phenolic content (TPC) determined using the Folin–Ciocalteu method, increased during fermentation until the 4th day. The antioxidant activity analyzed using the 2,2 Diphenyl–1′ picrylhydrazyl (DPPH) assay, total antioxidant activity (TAC), 2,2′-azinobis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS+) assay, reducing power assay (RPA) and hydroxyl free radical scavenging activity (HFRSA) for fermented rice bran (FRB) were determined and compared to unfermented rice bran (URB). TAC, DPPH, ABTS+ and RPA of FRB increased till 4th day of fermentation, and then decreased. The specific bioactive constituents in extracts (Ethanol 50%) from FRB and URB were identified using high performance liquid chromatography (HPLC). HPLC confirmed a significant (p < 0.05) increase in gallic acid and ascorbic acid. On the 4th day of fermentation, the concentrations of gallic acid and ascorbic acid were 23.3 and 12.7 µg/g, respectively. The outcome of present investigation confirms that antioxidant potential and TPC of rice bran may be augmented using SSF.
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Zhang Y, Sun Y, Zhang H, Mai Q, Zhang B, Li H, Deng Z. The degradation rules of anthocyanins from eggplant peel and antioxidant capacity in fortified model food system during the thermal treatments. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100701] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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36
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Contigiani EV, Kronberg MF, Jaramillo Sánchez G, Gómez PL, García-Loredo AB, Munarriz E, Alzamora SM. Ozone washing decreases strawberry susceptibility to Botrytis cinerea while maintaining antioxidant, optical and sensory quality. Heliyon 2020; 6:e05416. [PMID: 33210004 PMCID: PMC7658706 DOI: 10.1016/j.heliyon.2020.e05416] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 09/22/2020] [Accepted: 10/29/2020] [Indexed: 01/27/2023] Open
Abstract
This work aimed to evaluate the effect of ozone washing (maximum concentration 3.5 mgL-1- 5 and 15 min) on Botrytis cinerea decay, physicochemical parameters, bioactive compounds, in vitro and in vivo antioxidant activity, and sensory properties of strawberries cv. Albion throughout refrigerated storage at 5 ± 1 °C. A 5 min long ozonation delayed the onset of B. cinerea infection by 4 days, and significantly reduced its incidence as storage progressed (~17 % lesser than in control at day 8), without impairing physicochemical parameters or sensory quality. This treatment did not affect the antioxidant activity of strawberry extracts neither in in vitro (ORAC and ABTS assays) or in vivo assays using Caenorhabditis elegans as a model organism. Higher ozone doses did not achieve greater reduction of B. cinerea decay throughout the storage period. This study demonstrated that exposing strawberries to a 5 min long aqueous ozone treatment could extend their storability at 5 °C.
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Affiliation(s)
- Eunice V Contigiani
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias. Ciudad Universitaria, C1428EGA Ciudad Autónoma de Buenos Aires, Argentina.,CONICET-Universidad de Buenos Aires. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ). Ciudad Universitaria, C1428EGA Ciudad Autónoma de Buenos Aires, Argentina.,Consejo Nacional de Investigaciones Científicas y Técnicas, Godoy Cruz 2290, C1425FQB Ciudad Autónoma de Buenos Aires, Argentina
| | - María Florencia Kronberg
- Consejo Nacional de Investigaciones Científicas y Técnicas, Godoy Cruz 2290, C1425FQB Ciudad Autónoma de Buenos Aires, Argentina.,Universidad de Buenos Aires, Facultad de Agronomía, Cátedra de Bioquímica, Argentina.,CONICET- Universidad de Buenos Aires. Instituto de Investigaciones en Biociencias Agrícolas y Ambientales, Av. San Martín 4453, C1417DSE Ciudad Autónoma de Buenos Aires, Argentina
| | - Gabriela Jaramillo Sánchez
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias. Ciudad Universitaria, C1428EGA Ciudad Autónoma de Buenos Aires, Argentina.,CONICET-Universidad de Buenos Aires. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ). Ciudad Universitaria, C1428EGA Ciudad Autónoma de Buenos Aires, Argentina.,Consejo Nacional de Investigaciones Científicas y Técnicas, Godoy Cruz 2290, C1425FQB Ciudad Autónoma de Buenos Aires, Argentina
| | - Paula L Gómez
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias. Ciudad Universitaria, C1428EGA Ciudad Autónoma de Buenos Aires, Argentina.,CONICET-Universidad de Buenos Aires. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ). Ciudad Universitaria, C1428EGA Ciudad Autónoma de Buenos Aires, Argentina.,Consejo Nacional de Investigaciones Científicas y Técnicas, Godoy Cruz 2290, C1425FQB Ciudad Autónoma de Buenos Aires, Argentina
| | - Analía B García-Loredo
- Consejo Nacional de Investigaciones Científicas y Técnicas, Godoy Cruz 2290, C1425FQB Ciudad Autónoma de Buenos Aires, Argentina.,Universidad Nacional de Mar del Plata, Facultad de Ingeniería, Departamento de Ingeniería Química y Alimentos, Juan B. Justo 4302, B7608FDQ, Mar del Plata, Argentina
| | - Eliana Munarriz
- Consejo Nacional de Investigaciones Científicas y Técnicas, Godoy Cruz 2290, C1425FQB Ciudad Autónoma de Buenos Aires, Argentina.,Universidad de Buenos Aires, Facultad de Agronomía, Cátedra de Bioquímica, Argentina.,CONICET- Universidad de Buenos Aires. Instituto de Investigaciones en Biociencias Agrícolas y Ambientales, Av. San Martín 4453, C1417DSE Ciudad Autónoma de Buenos Aires, Argentina
| | - Stella M Alzamora
- CONICET-Universidad de Buenos Aires. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ). Ciudad Universitaria, C1428EGA Ciudad Autónoma de Buenos Aires, Argentina.,Consejo Nacional de Investigaciones Científicas y Técnicas, Godoy Cruz 2290, C1425FQB Ciudad Autónoma de Buenos Aires, Argentina
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Nkhata SG. Total color change (ΔE∗) is a poor estimator of total carotenoids lost during post-harvest storage of biofortified maize grains. Heliyon 2020; 6:e05173. [PMID: 33072919 PMCID: PMC7548438 DOI: 10.1016/j.heliyon.2020.e05173] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2020] [Revised: 06/01/2020] [Accepted: 10/02/2020] [Indexed: 11/17/2022] Open
Abstract
Provitamin A biofortified maize is promoted in developing country to curb vitamin A deficiency. To determine the provitamin A carotenoid content of fresh and stored biofortified maize requires analytical techniques that are affordable by the targeted population. In this study color parameters (L∗, a∗, b∗) individually or in combination were used to estimate carotenoid content in high carotenoid biofortified maize. There was an increase in L∗ value with storage indicating grains were becoming lighter while a∗ and b∗ values did not change significantly. Almost all storage bags induced total color change (ΔE∗) greater than 2 which is perceivable by consumers as a deviation from original quality. The coefficient of determination (R2) between carotenoid content and color parameters were high and significant for most color parameters suggesting that they could be used to estimate carotenoid content in biofortified maize. While change of color is indicative of carotenoid degradation, our study found that ΔE∗ is a poor estimator of carotenoids lost during post-harvest storage of biofortified maize. Hue (h∗), L∗ and a∗ gave consistently and significantly higher R2 (p < 0.05) for almost all carotenoids analyzed suggesting that they could be used to generate predictive models for estimating carotenoid content in stored biofortified maize.
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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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Olukomaiya OO, Fernando WC, Mereddy R, Li X, Sultanbawa Y. Solid-state fermentation of canola meal with Aspergillus sojae, Aspergillus ficuum and their co-cultures: Effects on physicochemical, microbiological and functional properties. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109362] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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40
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Moshari-Nasirkandi A, Alirezalu A, Hachesu MA. Effect of lemon verbena bio-extract on phytochemical and antioxidant capacity of strawberry (Fragaria×ananassa Duch. cv. Sabrina) fruit during cold storage. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101613] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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41
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Chaiyana W, Chansakaow S, Intasai N, Kiattisin K, Lee KH, Lin WC, Lue SC, Leelapornpisid P. Chemical Constituents, Antioxidant, Anti-MMPs, and Anti-Hyaluronidase Activities of Thunbergia laurifolia Lindl. Leaf Extracts for Skin Aging and Skin Damage Prevention. Molecules 2020; 25:E1923. [PMID: 32326348 PMCID: PMC7221723 DOI: 10.3390/molecules25081923] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 04/16/2020] [Accepted: 04/20/2020] [Indexed: 01/28/2023] Open
Abstract
This study aimed to investigate the potential usage of Thunbergia laurifolia Lindl. leaf extracts in the cosmetic industry. Matrix metalloproteinases (MMPs) and hyaluronidase inhibition of T. laurifolia leaf extracts, prepared using reflux extraction with deionized water (RE) and 80% v/v ethanol using Soxhlet's apparatus (SE), were determined. Rosmarinic acid, phenolics, and flavonoids contents were determined using high-performance liquid chromatography, Folin-Ciocalteu, and aluminum chloride colorimetric assays, respectively. Antioxidant activities were determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and linoleic acid-thiocyanate assays. MMP-1 inhibition was investigated using enzymatic and fluorescent reactions, whereas MMP-2, MMP-9, and hyaluronidase inhibition were investigated using gel electrophoresis. Cytotoxicity on human fibroblast cell line was also investigated. The results demonstrated that SE contained significantly higher content of rosmarinic acid (5.62% ± 0.01%) and flavonoids (417 ± 25 mg of quercetin/g of extract) but RE contained a significantly higher phenolics content (181 ± 1 mg of gallic acid/g of extract; p < 0.001). SE possessed higher lipid peroxidation inhibition but less DPPH• scavenging activity than RE. Both extracts possessed comparable hyaluronidase inhibition. SE was as potent an MMP-1 inhibitor as gallic acid (half maximal inhibitory concentration values were 12.0 ± 0.3 and 8.9 ± 0.4 mg/cm3, respectively). SE showed significantly higher MMP-2 and MMP-9 inhibition than RE (p < 0.05). Therefore, SE is a promising natural anti-ageing ingredient rich in rosmarinic acid and flavonoids with antioxidant, anti-hyaluronidase, and potent MMPs inhibitory effects that could be applied in the cosmetic industry.
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Affiliation(s)
- Wantida Chaiyana
- Department of Pharmaceutical Science, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (S.C.); (K.K.)
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Sunee Chansakaow
- Department of Pharmaceutical Science, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (S.C.); (K.K.)
| | - Nutjeera Intasai
- Division of Clinical Microscopy, Department of Medical Technology, Faculty of Associated Medical Sciences, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Kanokwan Kiattisin
- Department of Pharmaceutical Science, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (S.C.); (K.K.)
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Kuan-Han Lee
- Department of Pharmacy, Chia Nan University of Pharmacy and Science, Tainan 71710, Taiwan;
| | - Wei-Chao Lin
- Department of Cosmetic Science and Institute of Cosmetic Science, Chia Nan University of Pharmacy and Science, Tainan 71710, Taiwan; (W.-C.L.); (S.-C.L.)
| | - Shang-Chian Lue
- Department of Cosmetic Science and Institute of Cosmetic Science, Chia Nan University of Pharmacy and Science, Tainan 71710, Taiwan; (W.-C.L.); (S.-C.L.)
| | - Pimporn Leelapornpisid
- Department of Pharmaceutical Science, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (S.C.); (K.K.)
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
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Kim HM, Song Y, Hyun GH, Long NP, Park JH, Hsieh YS, Kwon SW. Characterization and Antioxidant Activity Determination of Neutral and Acidic Polysaccharides from Panax Ginseng C. A. Meyer. Molecules 2020; 25:molecules25040791. [PMID: 32059482 PMCID: PMC7070964 DOI: 10.3390/molecules25040791] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Revised: 02/07/2020] [Accepted: 02/10/2020] [Indexed: 12/24/2022] Open
Abstract
Panax ginseng (P. ginseng) is the most widely consumed herbal plant in Asia and is well-known for its various pharmacological properties. Many studies have been devoted to this natural product. However, polysaccharide’s components of ginseng and their biological effects have not been widely studied. In this study, white ginseng neutral polysaccharide (WGNP) and white ginseng acidic polysaccharide (WGAP) fractions were purified from P. ginseng roots. The chemical properties of WGNP and WGAP were investigated using various chromatography and spectroscopy techniques, including high-performance gel permeation chromatography, Fourier-transform infrared spectroscopy, and high-performance liquid chromatography with an ultra-violet detector. The antioxidant, anti-radical, and hydrogen peroxide scavenging activities were evaluated in vitro and in vivo using Caenorhabditis elegans as the model organism. Our in vitro data by ABTS (2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid), reducing power, ferrous ion chelating, and hydroxyl radical scavenging activity suggested that the WGAP with significantly higher uronic acid content and higher molecular weight exhibits a much stronger antioxidant effect as compared to that of WGNP. Similar antioxidant activity of WGAP was also confirmed in vivo by evaluating internal reactive oxygen species (ROS) concentration and lipid peroxidation. In conclusion, WGAP may be used as a natural antioxidant with potent scavenging and metal chelation properties.
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Affiliation(s)
- Hyung Min Kim
- College of Pharmacy, Seoul National University, Seoul 08826, Korea; (H.M.K.); (Y.S.); (G.H.H.); (N.P.L.); (J.H.P.)
| | - Yanxue Song
- College of Pharmacy, Seoul National University, Seoul 08826, Korea; (H.M.K.); (Y.S.); (G.H.H.); (N.P.L.); (J.H.P.)
| | - Gyu Hwan Hyun
- College of Pharmacy, Seoul National University, Seoul 08826, Korea; (H.M.K.); (Y.S.); (G.H.H.); (N.P.L.); (J.H.P.)
| | - Nguyen Phuoc Long
- College of Pharmacy, Seoul National University, Seoul 08826, Korea; (H.M.K.); (Y.S.); (G.H.H.); (N.P.L.); (J.H.P.)
| | - Jeong Hill Park
- College of Pharmacy, Seoul National University, Seoul 08826, Korea; (H.M.K.); (Y.S.); (G.H.H.); (N.P.L.); (J.H.P.)
| | - Yves S.Y. Hsieh
- Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, Biotechnology and Health, Royal Institute of Technology (KTH), SE-106 91 Stockholm, Sweden;
| | - Sung Won Kwon
- College of Pharmacy, Seoul National University, Seoul 08826, Korea; (H.M.K.); (Y.S.); (G.H.H.); (N.P.L.); (J.H.P.)
- Plant Genomics and Breeding Institute, Seoul National University, Seoul 08826, Korea
- Correspondence: ; Tel.: +82-2-880-7880
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Tree Bark Phenols Regulate the Physiological and Biochemical Performance of Gladiolus Flowers. Processes (Basel) 2020. [DOI: 10.3390/pr8010071] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Abstract
The postharvest physiology of cut flowers is largely dependent on vase life, which is the maximum number of days before flower senescence. The use of tree bark extracts (major forest plant residues), as an eco-friendly and natural antioxidant preservative in holding solutions, is a novel tool for extending flower longevity. The morphological, physiological, biochemical, and genetic responses of Gladiolus grandiflorus cut spikes to Magnolia acuminata and Taxus cuspidata bark extracts as additives in holding solutions were investigated. G. grandiflorus subjected to bark extracts as well as catechin and protocatechuic acid (main phenols) displayed significant increased longevity (up to 18 days), an increased number of open florets, and increased floret fresh weight. Increases in the relative water content, leaf chlorophyll, carotenoids, soluble sugars, and protein content were observed in addition to a reduction in microbial growth in the cut spikes. Gas exchange parameters were higher in the bark extract treatments than in the controls. Higher antioxidant activities were detected and associated with increased superoxide dismutase and catalase enzyme activities and reduced H2O2 accumulation. The bark extract treatments associated with reduced expression of GgCyP1 (produces cysteine protease) and increased expression of both GgDAD1 (defends against apoptotic activity) and GgEXPA1 (regulates petal expansion). Several mechanisms were implicated in these effects, including maintenance of water content, enhanced management of reactive oxygen species (ROS), increased sugar and protein composition, and control of microbial growth. Thus, bark extracts and isolated phenols could be developed as an eco-friendly, non-toxic, and cost-effective natural preservative for cut gladiolus flowers.
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